User Manual

2
COOKING ADVICE
CONVERSION CHARTS
This cookery book contains a wide variety of recipes developed specifically for your microwave oven.
These will give you successful results and will save time and electricity.
The recipes demonstrate the capabilities of your oven and prove that microwave technology combined
with grill or convection energy is the efficient and effective alternative to conventional cooking.
The cookery notes below compliment all cooking procedures in this cookery book and should be read in
advance of recipe preparation.
• Chilled foods are to be cooked from 5ºC. DO
NOT COOK FROM FROZEN.
• Ambient/fresh/dried/canned foods are to be
cooked from 20ºC. DO NOT COOK FROM
FROZEN.
•Frozen foods are to be cooked from -18°C.
• Please weigh all foods prior to defrosting and
cooking, as labelled weights are only
approximate.
• Cooking times in the charts and recipes are based
on standard conditions. Cooking results will vary
according to the condition of foods, utensils and
the oven. Please check the cooking result and, if
necessary, adjust cooking times accordingly.
• When cooking Rice & Pasta (see page 5),
cooking time is constant for any quantity of rice
or pasta; boiling water must be adjusted
according to quantity of rice or pasta. After
leaving the Rice/Pasta to stand, rinse in boiling
water prior to serving.
• The recipes in this cookery book were
developed using chilled eggs and fat.
Room temperature ingredients may give a
different result.
• Where it is necessary to blend foods, use a food
processor, liquidiser or press through a sieve.
• Refer to operation manual for advice on
suitable cookware.
• Where dishes are covered, use vented
microwave cling film unless otherwise stated.
Where dishes are lined, use greaseproof paper
unless otherwise stated.
• All serving quantities are approximate.
• Serve all dishes immediately unless otherwise
stated.
•For sequence programming refer to the
operation manual.
• The door, outer cabinet, oven cavity, turntable,
turntable support, dishes and accessories will
become very hot during operation. To prevent
burns, always use thick oven gloves.
WEIGHT MEASURES
15g
1
/2oz
25g 1oz
50g 2oz
100g 4oz
175g 6oz
225g 8oz
450g 1lb
VOLUME MEASURES
30ml 1 fl.oz
100ml 3 fl.oz
150ml 5 fl.oz (
1
/4 pint)
300ml 10 fl.oz (
1
/2 pint)
600ml 20 fl.oz (1 pint)
SPOON MEASURES
1.25ml
1
/4 teaspoon
2.5ml
1
/2 teaspoon
5ml 1 teaspoon
15ml 1 tablespoon
COOKERY NOTES
VJC New CkBk 23/01/2003 15:44 Page 2