A 32690, 南アフリカ向 R 450D C /B COOKING GUIDES CONTENTS COOKING GUIDE HELPFUL HINTS 2 COOKWARE AND UTENSIL GUIDE 3 CONVENIENCE MEALS MENU GUIDE 4 1 REHEAT MENU MENU GUIDE 5 INFORMATION COOK MENU GUIDE 6 - 11 RECIPES 12 - 39
A 32690, 南アフリカ向 R 450D C /B HELPFUL HINTS 1. THE ARRANGEMENT Arrange foods carefully. Place thickest areas toward outside of dish. 2. TURNING Foods such as poultry and joints of meat should be turned over after half the cooking time. 3. COVERING Cover foods in the microwave if you would normally cover the food in your ordinary oven, or to retain moisture. Cover foods such as Vegetables, Casseroles, or when Reheating. Use to cover foods: 4.
A 32690, 南アフリカ向 R 450D C /B COOKWARE AND UTENSIL GUIDE Utensil Use GLASSWARE/CERAMIC (HEAT RESISTANT) YES GLASSWARE • Ordinary glass is not suitable for cooking but may be used for short periods for heating foods. CERAMIC • Most ovenproof china, and ceramics, are suited. • Avoid dishes that are decorated with gold or silver leaf. • Avoid using antique pottery. • If unsure, check with the manufacturer. METAL COOKWARE NO • Metal cookware should be avoided when cooking in the microwave oven.
A 32690, 南アフリカ向 R 450D C /B CONVENIENCE MEALS-MENU GUIDE The final cooking result will vary according to the food condition (e.g. initial temperature, shape, quality). Check the food after cooking and if necessary continue cooking manually.
A 32690, 南アフリカ向 R 450D C /B REHEAT MENU-MENU GUIDE The final cooking result will vary according to the food condition (e.g. initial temperature, shape, quality). Check the food after cooking and if necessary continue cooking manually. Menu Initial Temperature (approx.) Weight Range 1 serve (approx. 400 g) Dinner Plate + 3°C Refrigerated MEAT POTATO 175-180g 125g 100g sliced 2 varieties eg.
A 32690, 南アフリカ向 R 450D C /B INFORMATION COOK-MENU GUIDE The final cooking result will vary according to the food condition (e.g. initial temperature, shape, quality). Check the food after cooking and if necessary continue cooking manually. When you cook the following menus with INFORMATION COOK, press the VEGETABLES pad until the desired menu appears in the display. VEGETABLES MENU GUIDE No. 1 2 Menu Fresh Vegetables Hard Carrots Broccoli Potato Cauliflower Beans Pumpkin 0.1-1.
A 32690, 南アフリカ向 R 450D C /B VEGETABLES RECIPES FRESH SOUP Pumpkin Soup Serves Ingredients; pumpkin small onion chicken stock cream nutmeg, salt, pepper No 1 2-4 serves No 2 4-6 serves No 3 6-8 serves No 4 8-12 serves 500 g 1 1/2 cup 1/2 cup to taste 1000 g 2 1 cup 1 cup to taste 1500 g 3 1 1/2 cups 1 1/2 cups to taste 2000 g 4 2 cups 2 cups to taste 1. Combine all ingredients except cream and nutmeg in a casserole dish and cover with plastic wrap or glass lid. 2.
A 32690, 南アフリカ向 R 450D C /B When you cook the following menus with INFORMATION COOK, press the RICE/PASTA pad until the desired menu appears in the display. RICE / PASTA MENU GUIDE No.
A 32690, 南アフリカ向 R 450D C /B When you cook the following menus with INFORMATION COOK, press the MEAT pad until the desired menu appears in the display. MEAT MENU GUIDE No. Initial Temperature (approx.) Procedure Standing Time (minutes) 0.5-3.0 kg +3°C Refrigerated • Tie meat with string and shield edges. • Place fat side down on a roasting rack. • When oven stops and TURN FOOD, OVER is displayed, turn beef over and continue cooking. • After cooking, stand covered with aluminium foil. 5-15 0.5-2.
A 32690, 南アフリカ向 R 450D C /B MEAT RECIPES CASSEROLE Springtime Lamb Casserole Apricot Chicken Serves Ingredients; chicken breast fillets, cubed flour French onion soup mix apricot nectar dried apricot, halved 1 serve 2 serves 3 serves 250 g 500 g 750 g 1000 g 1 tbs 1/2 pkt 125 ml 100 g 1 1/2 tbs 1 pkt 250 ml 200 g 2 tbs 1 1/2 pkts 375 ml 300 g 2 tbs 2 pkts 500 ml 400 g Serves 4 serves Ingredients; 1. 2. 3. 4. Toss chicken in combined French onion soup mix and plain flour.
A 32690, 南アフリカ向 R 450D C /B When you defrost the following menus with INFORMATION COOK, press the EASY DEFROST pad until the desired menu appears in the display. EASY DEFROST MENU GUIDE No. 1 Menu Quantity min-max (kg's) 0.1-3.0 • Place frozen minced meat on a defrost rack. Shield edges. • When the oven has stopped, remove defrosted portions of mince, turn over and shield edges with foil strips. • After defrost time, stand covered with aluminium foil. • See NOTE below. Steak/Chops Fish Fillets 0.
A 32690, 南アフリカ向 R 450D C /B RECIPES INDEX MEAT APRICOT AND ALMOND CRUSTY LAMB BEEF MADEIRA BEEF STROGANOFF CHILLI CON CARNE CORNED MEAT CRUSTY ROSEMARY LAMB CURRIED SAUSAGES HERBED LOIN OF LAMB HONEY ROAST LAMB ITALIAN SPAGHETTI SAUCE LASAGNE MINTED PICNIC LOAF SHEPHERD'S PIE SPRINGTIME LAMB CASSEROLE TROPICAL CURRY LAMB VEAL Á LA MEDALLION VEAL AND PINEAPPLE POULTRY APRICOT CHICKEN LEMON AND HERB CHICKEN LEGS CHICKEN AND APRICOT SALAD CHICKEN AND MACARONI BAKE CHICKEN CACCIATORE CHICKEN FILLET BURGERS CHI
A 32690, 南アフリカ向 R 450D C /B MEAT CRUSTY ROSEMARY LAMB LASAGNE Serves 4-6 1 /4 cup brown sugar 2 tablespoons seeded mustard 1 tablespoon lemon juice 2 tablespoons chopped fresh rosemary 1.5 kg leg lamb MEAT SAUCE INGREDIENTS 30 g butter 1 onion, chopped 1 kg topside mince 1 /4 cup tomato paste 240 g jar bolognese sauce 200 g can champignons, drained 1 clove garlic, crushed (optional) 1. Combine brown sugar, mustard, lemon juice and rosemary in a small bowl. 2. Place fat side down on a rack. 3.
A 32690, 南アフリカ向 R 450D C /B SPRINGTIME LAMB CASSEROLE BEEF STROGANOFF Serves 4 Serves 6 11/2 packets (45 g) French onion soup 1 /4 cup plain flour 750 g lamb, cubed 3 spring onions, quartered 2 carrots, thinly sliced 3 /4 cup chicken stock 310 g can corn kernels, drained 2 sticks celery, finely chopped 200 mL carton sour cream 1 kg rump steak, cut into strips 1 /2 cup plain flour salt and pepper 1 onion, finely chopped 2 tablespoons tomato purée 11/2 cups beef stock 1 /4 cup red wine 100 g mushrooms,
A 32690, 南アフリカ向 R 450D C /B VEAL À LA MEDALLION 1 kg veal, cubed 1 /2 cup plain flour salt and pepper 3 /4 cup water 1 cup finely chopped shallots 2 carrots, thinly sliced HERBED LOIN OF LAMB Serves 4-6 1 /2 cup white wine /4 cup oil 3 cloves garlic, crushed freshly ground black pepper 2 teaspoons rosemary spikes 1 kg loin of lamb 1 /2 teaspoon grated lemon rind 2 rashers bacon, chopped 250 g fresh mushrooms, sliced 300 mL carton sour cream 1 tablespoon chopped chives 1 1.
A 32690, 南アフリカ向 R 450D C /B BEEF MADEIRA 750 g blade or round steak, cubed 1 /4 cup plain flour 1 large onion, sliced 2 carrots, thinly sliced 1 clove garlic, crushed MINTED PICNIC LOAF Serves 4-6 1 2 cups stale breadcrumbs 1 /2 cup milk 1 large potato, grated 500 g sausage mince /2 cup beef stock /2 cup madeira or sherry 1 /2 teaspoon paprika 350 g French beans, washed and sliced 1 green capsicum, sliced 1 500 g minced beef 1 /2 cup tomato sauce 2 tablespoons chopped fresh mint TOPPING 1 cup grated
A 32690, 南アフリカ向 R 450D C /B APRICOT AND ALMOND CRUSTY LAMB HONEY ROAST LAMB Serves 4 200 g dried apricots, finely chopped 1 cup fresh breadcrumbs 1 /2 cup ground almonds 2 teaspoons dried rosemary 1 egg, lightly beaten 1 rack of lamb (approx. 8 chops) 1 tablespoon apricot jam 1. 2. 3. 4. Serves 4-6 1.5 kg leg lamb 3 tablespoons honey 1 tablespoon Dijon mustard 1. Combine honey and Dijon mustard. Brush over lamb. 2. Place fat-side down on a roasting rack. 3.
A 32690, 南アフリカ向 R 450D C /B POULTRY CHICKEN IN A POT 1.5 kg chicken thighs 1 /4 cup plain flour 2 rashers bacon, finely chopped 1 green capsicum, diced 1 onion, finely chopped 425 g can peeled tomatoes CHICKEN WITH BACON AND LEEK SEASONING Serves 4-6 2 tablespoons tomato paste 2 chicken stock cubes 1 tablespoon soy sauce salt and pepper 200 g mushrooms, sliced No.
A 32690, 南アフリカ向 R 450D C /B CHICKEN PROVENCALE 1 /2 cup white wine 425 g can peeled tomatoes 1 large onion, chopped 1 apple, peeled and chopped 1 /2 cup black olives WHOLEMEAL CHICKEN Serves 4 1 teaspoon curry powder 1.25 kg chicken pieces (or 4 marylands) 250 g button mushrooms chopped parsley 1 kg chicken thighs 100 g butter, melted 1 /4 cup finely grated parmesan cheese 1 cup wholemeal flour 1 tablespoon chopped parsley 1.
A 32690, 南アフリカ向 R 450D C /B CHICKEN AND MACARONI BAKE LEMON AND HERB CHICKEN LEGS Serves 4-6 No. 15 chicken 20 g butter, melted 2 cups macaroni 1 /4 cup plain flour 300 mL sour cream 1 cup chicken stock 1 cup grated cheese 1 tablespoon chopped parsley 2 tablespoons chopped parsley 1 teaspoon basil 2 teaspoons tarragon 2 teaspoons dill 2 teaspoons seeded mustard 1 teaspoon paprika salt and pepper 1 teaspoon sesame seeds 30 g butter, melted 8 large chicken drumsticks 1.
A 32690, 南アフリカ向 R 450D C /B CHICKEN CACCIATORE CHICKEN FILLET BURGERS Serves 6 6 chicken thighs 1 /4 cup flour 1 tablespoon Season All salt 1 onion, sliced 30 g butter 1 clove garlic, crushed 2 tablespoons tomato paste 440 g can peeled tomatoes 2 chicken stock cubes 1 /2 cup white wine 1 green capsicum, thinly sliced 6 black olives, sliced 4 chicken breast fillets (approx.
A 32690, 南アフリカ向 R 450D C /B SEAFOOD PAELLA 3 cups brown rice 6 cups chicken stock 1 tablespoon olive oil 2 cloves garlic, crushed 1 onion, chopped 4 ripe tomatoes, chopped 1 /4 cup tomato paste 1 cup frozen peas 1 red capsicum, diced 1 green capsicum, diced CHEESY SALMON ROLLS Serves 8 1 /2 teaspoon turmeric paprika 2 cups white wine 1 kg fish fillets, cubed 24 green prawns, peeled with tails intact and deveined 2 calamari tubes, sliced into rings 6 mussels Serves 4-6 ROLLS SAUCE 12 lasagne noodles
A 32690, 南アフリカ向 R 450D C /B STEAMED SCALLOPS IN BLACK BEAN SAUCE Serves 4 1 tablespoon oil 2 spring onions, finely sliced 1 chilli, seeded and finely chopped 1 tablespoon cornflour 1. 2. 3. 4.
A 32690, 南アフリカ向 R 450D C /B SEAFOOD LASAGNE 125 g butter 11/2 cups plain flour 1 teaspoon dry mustard 4 cups milk CRAB MORNAY Serves 6-8 60 g butter 1 /3 cup plain flour 1 /2 teaspoon dry mustard 2 cups milk 1 onion, finely chopped 500 g seafood marinara 1 packet precooked lasagne noodles 11/2 cups grated tasty cheese 1. In a large bowl, melt butter for 1-2 minutes on HIGH. 2. Stir in flour and dry mustard. Cook for 11/2 minutes on HIGH. 3. Gradually stir in milk.
A 32690, 南アフリカ向 R 450D C /B SQUID IN TOMATO AND WINE SAUCE 500 g squid tube 1 /2 teaspoon meat tenderiser (optional) 1 tablespoon cornflour 1 tablespoon olive oil 1 spring onion, chopped BOMBAY AVOCADO SCALLOPS Serves 6 1 clove garlic, crushed 410 g can tomato purée 1 /4 cup dry white wine 2 tablespoons tomato paste 1 tablespoon chopped fresh basil 4 avocados, halved 500 g scallops, halved 2 tablespoons butter 1 onion, finely chopped 1 Granny Smith apple, chopped 1 /2 teaspoon cumin 1 /2 teaspoon coria
A 32690, 南アフリカ向 R 450D C /B VEGETABLES CAULIFLOWER AU GRATIN SCALLOPED POTATOES Serves 4-6 Serves 4-6 500 g cauliflower florets 30 g butter 2 tablespoons flour 1 cup milk 1 teaspoon mustard 1 /2 cup grated cheese paprika 3 large potatoes (approx. 500 g), peeled and sliced thinly 1 /4 cup water 1 large onion, sliced 200 g carton light sour cream 1 egg 90 g cheddar cheese, finely grated paprika 1. Place cauliflower in a flan dish. Cover and cook for 4-6 minutes on HIGH, until tender. Drain. 2.
A 32690, 南アフリカ向 R 450D C /B POTATO, AVOCADO AND ONION SALAD MINESTRONE Serves 6 1 1 kg small new potatoes 1 large onion, sliced into rings 1 tablespoon caster sugar 1 tablespoon butter 1 /2 cup mayonnaise 150 mL sour cream black pepper 1 large avocado, cubed chives /2 cup oil 60 g butter 2 onions, peeled and chopped 3 carrots, finely chopped 1 potato, peeled and chopped 3 sticks celery, chopped 2 zucchinis, chopped 1 /4 cabbage, shredded 3 cups beef stock 2 x 400 g cans peeled tomatoes, chopped salt
A 32690, 南アフリカ向 R 450D C /B HOT CURRIED SLAW 1 /2 large cabbage, finely shredded 1 large carrot, grated 1 /2 cup chicken stock 1 onion, peeled and halved 4 whole cloves 2 cloves garlic 2 bay leaves HONEY GINGERED VEGETABLES Serves 6-8 1 /2 cup salad dressing 2 teaspoons grated ginger 2 tablespoons honey 1 tablespoon soy sauce 2 tablespoons lemon juice 500 g butternut pumpkin, peeled and thinly sliced 1 cup frozen beans 2 zucchinis, sliced 1 /2 cup pecans salt and pepper 60 g butter 2 tablespoons plain
A 32690, 南アフリカ向 R 450D C /B POTATOES PIZZAIOLA CAULIFLOWER POLONAISE Serves 4-6 4 large potatoes 1 tablespoon butter 1 clove garlic, crushed 425 g can tomatoes, roughly chopped 2 teaspoons fresh (or 1/2 teaspoon dried) oregano ground black pepper Serves 4-6 500 g cauliflower 1 cup peanut butter 2 tablespoons honey 200 mL carton natural yoghurt 1 tablespoon parsley 2 hard-boiled eggs, finely chopped (optional) 1 /2 cup wholemeal breadcrumbs 1. Peel and dice potatoes into 1.
A 32690, 南アフリカ向 R 450D C /B DESSERTS CALIFORNIAN APPLE CRUNCH BAKED APPLES Serves 6-8 3 800 g can pie apple 11/2 cups White Wings buttercake mix 150 g hard butter, cut into thin slices 3 tablespoons brown sugar 3 tablespoons coconut 3 tablespoons crushed nuts 1 teaspoon cinnamon 1. 2. 3. 4. 5. 6.
A 32690, 南アフリカ向 R 450D C /B CHARTS DEFROSTING TIMES AND TECHNIQUES FOR SEAFOOD, BREAD AND PIES DEFROSTING FROZEN FOODS Procedure: 1. Remove wrapping from meat. 2. Place frozen meat on a defrost rack. Shield. 3. Defrost using MEDIUM LOW/DEFROST power level (30%). 4. Halfway through defrosting, remove any defrosted portions, e.g. steak,mince. Turn over and shield. Continue defrosting.
A 32690, 南アフリカ向 R 450D C /B MICROWAVE OVEN ROASTING CHART FOOD COOKING TIME AND POWER LEVEL INSTRUCTIONS STANDING TIME BEEF Rare Medium Well done 24-27 minutes/kg at MEDIUM 28-31 minutes/kg at MEDIUM 34-37 minutes/kg at MEDIUM Tie meat with string. Season with cracked pepper. Place fat-side down on a Rack. Turn over halfway through cooking. Stand covered with foil before carving. 10-15 minutes VEAL Well done 33-35 minutes/kg at MEDIUM Tie meat with string. Place on a rack.
A 32690, 南アフリカ向 R 450D C /B FRESH VEGETABLE CHART AMOUNT MICROWAVE TIME AT HIGH (100%) Asparagus 500 g 3-4 minutes Beans 500 g 41/2-5 minutes VEGETABLE 500 g 41/2-5 minutes Brussels sprouts 500 g 31/2-4 minutes Cabbage 500 g 31/2-4 minutes Carrots 500 g 41/2-5 minutes Cauliflower 500 g 41/2-5 minutes Chokos 500 g (2) 51/2-61/2 minutes Corn (on cob) 500 g (2) 61/2-71/2 minutes 1 kg (4) 14-15 minutes Broccoli Eggplant 500 g 31/2-4 minutes Mushrooms 500 g 31/2-4 minutes C
A 32690, 南アフリカ向 R 450D C /B FROZEN VEGETABLE CHART RICE AND PASTA COOKING CHART 1. Place vegetables in a dish. Cover with a lid. 2. Stir halfway through cooking. 3. Allow to stand 1-3 minutes before serving.
A 32690, 南アフリカ向 R 450D C /B REHEATING CONVENIENCE – FOOD CHART DEFROSTING CONVENIENCE FOOD Beverage (room temp.) 250 mL per cup Canned Food (room temp.) (e.g. Spaghetti, Baked Beans) Canned Soup (room temp.) 250 mL per cup Meat Pie (refrigerated) Individual 180 g each Frozen Pasta Dinners (e.g.
A 32690, 南アフリカ向 R 450D C /B GLOSSARY OF TERMS SPOON MEASURES 1 tablespoon = 20 mL 1 teaspoon = 5 mL 1 /2 teaspoon = 2.5 mL 1 /4 teaspoon = 1.25 mL CUP MEASURES LIQUID MEASURES Cups 1 cup 1 /2 cup 1 /3 cup 1 /4 cup Metric = = = = 250 mL 125 mL 80 mL 60 mL Imperial = = = = 8 fl. oz. 4 fl. oz. 2.5 fl. oz. 2 fl. oz.
A 32690, 南アフリカ向 R 450D C /B GENERAL INFORMATION DEFROSTING REHEATING RECONSTITUTING DRIED FOODS Thawing food, especially meats, using the microwave oven is not only faster than any other method but it can also give better results. Once frozen meat is thawed, it begins to lose its juices. With a microwave oven you can thaw meat just before you plan to cook it, thus preserving the quality.
A 32690, 南アフリカ向 R 450D C /B COMMONLY ASKED QUESTIONS AND ANSWERS MICROWAVES COOK FROM THE INSIDE OUT. They certainly do not. Microwaves penetrate foods from the outside to a depth of about 2.5 cm. Small foods, under 5 cm in diameter, are penetrated to the centre from all sides. With large foods, energy creates heat in the outer layer; then the heat moves to the centre by conduction, as it does conventionally. A few foods may appear to cook more on the inside. One example is an egg.
A 32690, 南アフリカ向 R 450D C /B HINTS • Always place the stems of vegetables – e.g. cauliflower, broccoli – toward the outside of the dish. The stems are tougher than the flower, so this will ensure even cooking. • Ice-cream containers were made for freezing food and are not suitable for use in a microwave oven. • Remember: When melting chocolate in the microwave oven, it holds its shape until stirred. Heat for 2-21/2 minutes per 100 g on MEDIUM. DO NOT COVER.