Panasonic NN-CD987W 42Litre Microwave User Manual Download

Table of ContentsCooking GuideMicrowave Recipe Preparation and Techniques . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 - 4Everyday Basics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 - 7Soups, Snacks and Starters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 - 14Fish and Shellfish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 - 19Poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 - 29Main Fare Meats . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 - 40Vegetable Varieties . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41 - 47Rice, Pasta and Cereal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48 - 52Cakes, Slices and Biscuits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53 - 57Desserts and Pastries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58 - 63Micro-Made Extras . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64 - 67Turn over for Operating Guide.1

Microwave Recipe Preparation and TechniquesMicrowaves penetrate the surface of the food to a depth of about two to three centimeters and then theheat is gradually conducted in a random pattern. Some parts of food matter cook faster than others. Specialmicrowaving techniques are used to promote fast and even cooking. Some of these techniques are similar tothose used in conventional cooking, but because microwaves produce heat very quickly they are extremelyimportant. It’s a must to be familiar with the following tips.Food CharacteristicsSize and QuantitySmall portions cook faster than large portions.As you increase the quantity of food you put intothe microwave oven, you must also increase yourcooking time. The microwave oven has only thesame power regardless of quantity; thus the poweris divided between more items and so it takes longerto cook.As a general guide, if you double the quantity of foodsuggested in the recipe, add half the time suggestedagain.Techniques for PreparationTimingA range of cooking times is given in each recipe fortwo reasons. Firstly, to allow for the uncontrollabledifferences in food shapes, starting temperaturesand personal preferences. Secondly, these allowfor the differences in electrical voltage input whichchanges during peak load periods. Always rememberthat it is easier to add time to undercooked food.Once the food is overcooked, nothing can be done.For each recipe, an approximate cooking time isgiven.Liquid ContentLow moisture foods take a shorter time to cook thanfoods with a lot of moisture.ShapeUniform sizes cook more evenly. To compensatefor irregular shapes, place thin pieces towards thecentre of the dish and thicker pieces towards theouter edge of the dish.Bone and FatBones conduct heat and cause the meat next tothem to be heated more quickly. Large amounts offat absorb microwave energy and meat next to theseareas may overcook.Starting TemperatureFood which has been sitting at room temperaturetakes less time to cook than refrigerated or frozenfood.Density and CompositionPorous, airy foods (cakes and breads) take lesstime to cook than heavy compact foods (meat andvegetables). Recipes high in fat and sugar contentcook more quickly.Key to Symbols Used in RecipesC2CGMCARConvection2 Level ConvectionGrillManual CombinationAuto MenuRecipe PromptingNo symbol Microwave onlyStirringStirring is often necessary during microwavecooking. We have noted when stirring is helpful inthe recipes. Always bring the outside edges towardsthe centre and the centre portions to the outside.Rearranging or TurningSome foods should be turned in the container duringcooking. For example, because of the differentthicknesses in the breast and back sections ofpoultry, it is a good idea to turn poultry over once toensure more even cooking. Rearranging or turningover uneven shaped food in the dish should be doneas suggested to ensure a satisfactory result.Rearrange small items such as chicken pieces,prawns, hamburger patties, steak or chops.Rearrange pieces from the centre to the edge of thedish.Cooking in LayersCooking in layers is not always successful as it takestwice as long to cook as a single layer and cookingmay be uneven. You can successfully reheat twodinner plates of food at one time but remember toincrease the reheating time and use a microwavewarming rack.Piercing of FoodsPierce the skin or membrane of foods such aswhole potatoes, squash when cooked whole in themicrowave oven. This allows steam to escape. If theskin has not been pierced, food may burst.Cured MeatsCured meats may overcook in some areas due tothe high concentration of salts used in the curingprocess. So take care when cooking different brandsof bacon as cooking times may vary slightly.Cooking Guide

Microwave Recipe Preparation and TechniquesCooking GuideCoveringCovering food minimises the microwave cookingtime. Because microwave cooking is done by timeand not direct heat, the rate of evaporation cannotbe easily controlled. However, this can be correctedby using different materials to cover dishes. Plasticwrap is the best substitute for a lid as it creates atighter seal and so retains more heat and steam.Wax paper and paper towels hold the heat in, but notthe steam. These materials also prevent splattering.Use a paper towel, wax paper or no cover, whensteam is not needed for tenderising.BrowningMeats and poultry, cooked longer than 10 to 15minutes, brown from their own fat. Foods cookedfor shorter periods of time can be aided with thehelp of a browning sauce, worcestershire sauce, orsoy sauce. Simply brush one of these sauces overmeat or poultry before cooking. Baked goods do notneed long cooking time and therefore, do not brown.When cakes or cupcakes are iced, no one willnotice this visual difference. For cakes or cupcakes,brown sugar can be used in the recipe in place ofcaster sugar or the surface can be sprinkled withdark spices before baking.Standing TimeThe moisture molecules continue to vibrate in thefood when the microwave oven has turned itselfoff. After all, the molecules had been vibrating at2,450,000,000 times per second during cooking. Socooking continues even after the food is no longerbeing exposed to the microwaves in or outside yourmicrowave oven. Standing time refers to the timeit takes (after the microwave time is completed) toallow the interior of the food to finish cooking. Theamount of standing time varies with the size anddensity of the food. In meat cookery the internaltemperature will rise between 5˚C and 10˚C ifallowed to stand covered for ten to fifteen minutes.Casseroles and vegetables need a shorter amountof standing time, but this time is necessary to allowfoods to complete cooking in the centre withoutovercooking on the edges. The power level used inmicrowave cooking also determines the standingtime. For example, when using a lower power levelthe standing time is shorter because of a lowerconcentration of heat in the food. Foods shouldalways be kept covered while standing in order toretain the heat. If a longer standing time is required(while you cook another food to serve with the first,for instance), cover with aluminium foil.Converting Your Favourite Conventional Recipesfor Microwave CookingWhen adapting conventional recipes for microwavecooking, reduce the conventional cooking time toone quarter or a third.e.g. A chicken which takes 1 hour to cook in amoderate oven will take 15 to 20 minutes on amedium power in your microwave oven.Use similar microwave recipes to help you adaptconventional recipes. Remember it is always best toundercook a recipe and then add an extra minute ortwo to finish it off.Here are some other tips that may help:• Reduce liquids in a conventional recipe by onehalf to two thirds. e.g. 1 cup should be reducedto 1 / 2 cup.• Add more thickening such as flour or cornflour tosauces and gravies if you do not reduce the liquid.• Reduce seasonings slightly in a recipe whereingredients do not have time to simmer byMicrowave.• Do not salt meats, poultry or vegetables beforecooking otherwise they will toughen and dry out.• If one ingredient takes longer to cook than theothers, precook it in the microwave oven first.Onion, celery and potato are examples.• If meat or vegetables are not being brownedbefore cooking, omit any oil or fat that would havebeen used for browning.• Reduce leavening agents for cakes by one quarterand increase liquids by one quarter.• Biscuits require a stiff dough. Increase flour byabout 20 percent. Substitute brown sugar forwhite sugar, and use biscuit recipes that havedark spices or require icing. Because of the shortcooking time, biscuits don’t have time to brown.Chill dough for half an hour before baking.This produces a crisper biscuit. Bake biscuits ona glass tray lined with greaseproof paper.• Since microwaves penetrate foods about twocentimeters from the top, bottom and sides,mixtures in round shapes and rings cook moreevenly. Corners receive more energy and mayovercook.• Items with a lot of water, such as rice or pasta,cook in about the same time as they would on aconventional stove. (Refer to Rice and Pastachapter.)Select recipes that convert easily to microwavecooking such as casseroles, stews, baked chicken,fish and vegetable dishes. The results from foodssuch as grilled meats, cooked soufflés or two-crustpies could be less than satisfactory. Never attempt todeep fry in your microwave oven.

Microwave Recipe Preparation and TechniquesMenu Planning for Microwave CookingHow to Keep Everything Hot at The Same TimePlan your meals so that the food will not all needlast minute cooking or attention at the same time.The special features of microwave cookery makeit easy to serve meals with everything piping hot.Cooking of some foods may be interrupted whileyou start others, without harming the nutritionalvalue or flavour of either. A recipe which requiresstanding time can be microwaved first and anotherfood cooked while it stands. Dishes prepared inadvance can be reheated briefly before serving. Itdoes take some experience and time to cook withconfidence. Microwaves are fast so you will have todo some experimenting. You might find you will useyour conventional range in conjunction with yourmicrowave oven. For example, while cooking theroast in the microwave oven, you can be cooking thevegetables and gravy on the range top. This can alsobe done the other way around. Prepare your meal asfollows.1. Firstly, cook the most dense item (roast orcasserole). Drain and retain meat juice from jointsthen cover with foil.2. Cook the potatoes, rice or pasta.3. Cover with foil for standing.4. Cook greens and other vegetables.5. Cover with foil for standing.6. Cook the gravy with the retained meat juices,stock and thickening7. Carve the roast and serve the vegetables andgravy.While you are learning to plan meals, you may get abit behind time. Don’t worry. Dinner servings may besuitably reheated on MED HIGH, at 2 minutes perserving.If you prefer not to use foil, cover food with saucepanlids. A metal lid will retain the heat for at least 15minutes.Meanwhile, how can you cook all the vegetablesat the same time? Simply place potatoes andpumpkin in one dish and less dense vegetablessuch as broccoli, cabbage, cauliflower, beansand peas in another. Sprinkle greens with water.Cover with a lid or plastic wrap. Cook on HIGH forapproximately 10 to 15 minutes for a serving for fourpeople. Remember, if you increase the quantity ofvegetables, increase the cooking time. Fresh andfrozen vegetables can be mixed on a vegetableplatter, but remember the latter are not as denseas fresh vegetables, as they have been blanchedbefore freezing. If vegetables are cut to a similarsize to each other, they can be cooked in separateramekins or small dishes at the same time.Handy Hints and Tips• To blanch (1 cup) nuts, place in a pie plate. Coverwith hot tap water and heat on HIGH for 2 to 3minutes. Rinse in cold water and rub betweensheets of paper towel to remove skins.• To toast coconut, place half a cup on a papertowel, and cook on HIGH for 1 to 2 minutes,stirring occasionally.• To make buttered breadcrumbs, combine 1 cupbreadcrumbs and 2 tablespoons butter and heaton HIGH for 1 to 2 minutes, stirring occasionally.• When heating 100 g baby food, select HIGH for15 to 30 seconds, depending on the amount offood or liquid and the starting temperature of it.Test temperature before serving or further heating.• For an added touch at dinner parties, steam yourown hand towels. Saturate in cold water, wringand place on a plate. Heat on HIGH for 1 to2 minutes.• To soften cream cheese or butter, place in oven onLOW for 1 / 2 to 1 minutes per 1 / 2 cup.• Refrigerated cheese (250 g) can be heated toroom temperature on MEDIUM for 1/2 to 1 minute,depending on size.• When having a barbecue, partially cook food in themicrowave, season and finish cooking on thebarbecue.• To melt chocolate, place 100 g broken chocolate ina 4 cup glass jug and heat on MEDIUM for 2 to 3minutes. As chocolate holds its shape afterheating, stir and stand before adding extra time tocooking.• To remove oven odours, combine 1 / 2 teaspoonvanilla essence with 1 cup water in a small bowland heat on HIGH 4 to 5 minutes. Wipe oveninterior with a damp cloth.• To toast 1 cup almonds place onto a plate andheat on HIGH for 2 to 3 minutes, stirring everyminute.• To dry herbs, arrange 1 / 2 cup of leaves evenly onpaper towel. Place a mug of water into the ovennext to the herbs and cook on HIGH for 1 to 3minutes, or until dry and crumbly. Check herbsfrequently as timing may vary with different herbs.Please note that herbs dry and crumble onstanding outside the microwave oven.• To soften dried fruit, place 1 cup of dried fruit intoa small bowl. Add 2 tablespoons of water, coverwith plastic wrap and cook on HIGH for 2 to 3minutes.• To skin tomatoes, place 1 cup of hot tap water in a2 to 3 cup jug or bowl and heat on HIGH for 1 1 / 2minutes or until boiling. Add 1 tomato and heat fora further 20 to 30 seconds, remove and repeatprocedure with remaining tomatoes. The skin willbe loosened and easily removed.• To dry fresh breadcrumbs (1 cup), spread on thebase of a plate and heat on HIGH for 2 to 3minutes, stirring twice during heating.Cooking Guide

Everyday BasicsPoached EggsServes: 2Ingredients:2 x 60 g eggs1 / 2 cup hot tap waterdash of vinegarpinch of saltMethod:Place 1 / 4 cup of water, dash of vinegar and pinch ofsalt into 2 small ramekin dishes or small glass bowls.Cook water on HIGH for 1 / 2 to 1 minute.Break egg into boiling water and with a toothpickpierce egg yolk twice and egg white several times.Cover dishes with plastic wrap and cook onMED HIGH for 40 seconds to 1 minute.Stand covered for 1 minute before serving.Note: The size of the egg will alter cooking time.Cheesy Ham OmeletteCheesy Ham OmeletteServes: 1 to 2Ingredients:3 eggs, separated2 tablespoons milksalt and pepper1 / 4 cup grated cheese50 g ham, cut into strips1 spring onion, finely slicedbutter for greasingMethod:Beat egg yolks, with milk and salt and pepper in abowl. In a separate bowl, beat egg whites until softpeaks form. Gently fold egg whites through yolkmixture with cheese, ham and spring onion. Placeonto a well greased dinner plate. Cook on MEDIUMfor 4 to 5 minutes. Stand for 2 minutes beforefolding in half to serve.Cooking GuideScrambled EggsServes: 2Ingredients:4 x 60 g eggs4 tablespoons milkpinch saltMethod:In a 1-litre casserole dish, beat eggs lightly witha whisk. Add milk and salt and whisk until wellcombined. Cover dish with plastic wrap and cook onMED HIGH for 1 1 / 2 to 2 minutes. Stir eggs and cookfor a further 1 1 / 2 to 2 minutes. Stand covered for1 minute before serving.Bacon and Egg in a CupServes: 1Ingredients:2 slices bacon1 x 60 g egg1 tablespoon grated cheddar cheeseMethod:Place bacon on a dinner plate between 2 sheets ofpaper towel cook on HIGH for 1 to 2 minutes.Wrap bacon around the inside of a 1-cup ramekindish. Crack egg into centre of dish and pierce withtooth pick. Cover and cook on MEDIUM for50 seconds to 1 minutes 10 seconds.Sprinkle with grated cheese.CAUTION !Boiled Eggs: Do not boil eggs in your microwave. Raw eggs boiled in their shells can explode and causeserious injury.Poached Eggs: The membrane on egg yolks must be placed before cooking, otherwise steam will build upand cause yolk to pop.

Everyday BasicsMuesliMakes: 4 cupsIngredients:1 / 3 cup honey2 tablespoons butter2 cups rolled oats1 / 2 cup unprocessed bran1 / 2 cup shredded coconut1 / 3 cup nuts, chopped1 / 3 cup sunflower seeds1 / 2 cup dried mixed fruitMethod:Warm honey and butter in a large dish on HIGHfor 1 to 1 1 / 2 minutes. Add dry ingredients and mixwell. Cook on HIGH for 5 to 6 minutes, stir halfwaythrough cooking. Stir in dried fruit and allow to coolcompletely before storing in an airtight container.TeaServes: 1Ingredients:1 cup hot tap water1 tea bagMethod:Pour water into a heatproof cup. Cook on HIGH for2 to 2 1 / 2 minutes. Stir, then submerge tea bagin water. Stand until desired strength is reached.Remove tea bag. Add milk and sugar if desired. Stir.CoffeeServes: 1Ingredients:1 cup water1 teaspoon instant coffeeBaconServes: 1 to 2Ingredients:2 rashers of baconMethod:Place rashers between two sheets of paper towel ona dinner plate. Cook on HIGH for 2 to 2 1 / 2 minutes.PorridgeServes: 1Ingredients:1 / 4 cup quick cooking oats2 / 3 cup water1 / 4 teaspoon saltMethod:Combine all ingredients in a breakfast bowl. Cook onHIGH for 1 minute, stir. Cook on MEDIUM for1 minute.Top as desired with sugar or spices.Hot Lemon and Honey DrinkMakes: 1Ingredients:1 / 2 lemon, juiced1 tablespoon honey1 cup waterMethod:Mix all ingredients in a 2-cup heatproof jug. Cook onHIGH for 2 to 3 minutes. Stir well.Method:Pour water into a heatproof cup. Add coffee. Stir.Cook on HIGH for 2 to 2 1 / 2 minutes. Add milk andsugar if desired. Stir.Hot CocoaMakes: 1 cupIngredients:2 teaspoons drinking chocolate1 teaspoon sugar (optional)2 tablespoons water1 cup milkMethod:Combine drinking chocolate, sugar and water in aheatproof cup. Cook on HIGH for 10 to 15 seconds.Stir in milk. Cook on MED HIGH for 2 minutes.Grilled Cheese on ToastServes: 2 to 4Ingredients:4 slices breadbutter for spreading4 slices tasty cheeseMethod:Place bread on High Rack and cook one sideof bread on Grill 1 for 4 to 6 minutes. Spreaduntoasted side with butter and top with cheeseslices. Cook on Grill 1 for 5 to 7 minutes.GCooking Guide

Everyday BasicsCooking GuideVegetable SoupServes: 4 to 6Ingredients:500 g prepared vegetables of your choice(carrots, turnips, celery, etc.)finely chopped1 onion, chopped2 tablespoons butter2 tablespoons plain flour3 1 / 2 cups chicken stocksalt and pepper3 tablespoons parsley, choppedMethod:Place vegetables, except onion, in a 3-litrecasserole dish. Cover and cook on HIGH for 8 to10 minutes. Set aside. Place onion and butter in a4-cup jug and cook on HIGH for 2 to 3 minutes.Add flour and half the stock to onion mixture andmix well. Cook on HIGH for 3 minutes, stirringhalfway through cooking. Add remaining stock andonion mixture to vegetables in casserole dish. Cookon HIGH for 12 to 14 minutes. Season with salt andpepper and serve, sprinkled with chopped parsley.Baked CustardServes: 4 to 5Ingredients:425 ml milk3 eggs, lightly beaten1 / 4 cup sugar1 teaspoon vanilla essencepinch ground nutmegMethod:Place milk in a 4-cup glass jug. Cook on HIGH for2 minutes. Add eggs, sugar and vanilla to milk,whisking all the time. Strain mixture into a 20 cmround dish, sprinkle with nutmeg.Cook on MED LOW for 15 to 17 minutes. Standcovered for 5 minutes before serving.PopcornServes: 2 to 4Ingredients:2 teaspoons butter3 tablespoons popping cornMethod:Place all ingredients in a loosely twisted oven bag.Place oven bag on an inverted microwave-safe plate.Cook on HIGH for 2 to 4 minutes.Stop oven when poping slows to 2 to 3 secondsbetween pops, overcooking may cause scorching.Remove from bag and serve sprinkled with salt.Packet CakeServes: 4 to 6Ingredients:1 packet cake mix (340 g)ingredients as recommended by manufacturesMethod:Mix cake and other ingredients with a metal spoon.DO NOT OVER BEAT. Pour into 20 cm round dishthat has been lightly greased and lined. Cook onMEDIUM for 6 to 8 minutes. Stand and allow to coolbefore removing.Variations:1 tablespoon jam added to batter before cooking.Half the water suggested by manufacturer and add1 cup sour cream to batter.Halve a cup chopped nuts, 1 / 4 cup brown sugar and1 teaspoon cinnamon. Mix and place on base ofcake dish before adding batter to cake pan.2 tablespoons honey and 30 g butter melted in glassjug, cook on HIGH for 1 / 2 to 1 minute. Pour over justbaked butter cake. Sprinkle with cinnamon. Servewarm with cream or custard as a dessert or coldwith cream as a tea cake.A quarter of a cup toasted muesli mixed with1 tablespoon marmalade placed in the base of thedish.Tip: Packet cakes are best mixed by hand as themicrowaves will do the aerating.

Soups, Snacks and StartersPea and Ham SoupServes: 6Ingredients:500 g green split peas850 g smoked ham hock1 medium onion, chopped1 tablespoon fresh thyme leaves1 bay leaf6 cups chicken stock1 / 2 cup frozen peasMethod:Wash split peas and place in a 2-litre capacity bowlwith 1-litre of water. Cover and allow soaking for8 hours or overnight. Remove rind from ham hockand discard. Cut meat away from the bone androughly chop. Reserve bone. Drain peas and placeinto a 5-litre capacity microwave safe dish. And hambone, chopped ham, onion, thyme, bay leaf andchicken stock. Cook uncovered on HIGH for15 minutes.Reduce power to MEDIUM and cook for 15 minutes.Skim top of soup and cook on MEDIUM or a further30 minutes. Remove ham bone and bay leaf and stirin frozen peas. Cook on MEDIUM for 10 minutes.Blend half the soup and return to the bowl, stirringthrough the remaining soup.Serve hot with crusty bread.Tip:Substitute 500 g bacon bones and 250g of dicedbacon rashers for the ham hock.Do not add salt when cooking lentils or pulses,as they will toughen. Add salt after cooking if desired.Short and Long SoupServes: 4Ingredients:200 g fresh Singapore noodles12 (200 g) frozen mini dim sims4 green onions, sliced1 litre chicken stock1 tablespoon crushed garlic1 / 2 teaspoon chopped ginger2 tablespoons soy sauce1 chicken breast, cooked and sliced4 baby bok choy, quartered1 cup bean sprouts2 tablespoons dried onion (optional)Method:Place all ingredients except bok choy and beansprouts in a 4-litre casserole dish and cook on HIGHfor 16 minutes. Add bok choy and cook on HIGHfor 4 minutes. Serve in individual bowls topped withbean sprouts and onion.Tomato Bacon SoupServes: 4 to 6Ingredients:4 rashers bacon, chopped1 onion, diced840 g can crushed tomatoes2 tablespoons tomato paste2 cups chicken stock1 teaspoon oreganofreshly ground black pepperMethod:In a 4-litre dish place bacon and onion. Cook onHIGH for 3 minutes. Add tomatoes, tomato paste,chicken stock, oregano and pepper. Set on HIGH for8 minutes. Stir. Cook on HIGH for 8 minutes. Puree.Mushroom SoupServes: 4Ingredients:1 tablespoon butter250 g mushrooms, sliced1 tablespoon flour2 cups chicken stock1 / 4 cup white wine1 teaspoon mustard1 / 2 cup creamMethod:Place butter and mushrooms in a 2-litre casseroledish. Cover and cook on HIGH for 5 minutes.Add flour, stock, wine and mustard to mushroomsand mix well. Cover and cook on HIGH for 6 to 8minutes, stirring halfway through cooking.Add cream and cook on HIGH for a further2 minutes. This soup can be puréed if preferred.CroutonsServes: 4 to 6Ingredients:4 tablespoons butter12 slices bread, crusts removed1 teaspoon mixed herbs (optional)Method:Melt butter on HIGH for 1 minute. Cut bread into1 cm cubes. Combine melted butter and herbs, pourover bread cubes. Mix well and place on a bakingtray. Place on High Rack. Cook on Grill 1 for 3 to4 minutes, turning halfway through cooking.RGCooking GuideHint:To cook 1 double chicken breast. Place onto adinner plate. Cover and cook on MED HIGH for8 to 10 minutes.

Soups, Snacks and StartersPotato and Corn SoupServes: 6 to 8Ingredients:6 rashers bacon,rind removed1 onion, thinly sliced500 g potatoes, peeled and diced4 cups chicken stock440 g creamed corn2 tablespoons flour, mixed witha little stock1 / 2 teaspoon thymepepperMethod:Chop bacon and place in a 4-litre dish. Cook onHIGH for 4 to 6 minutes. Remove bacon from dish,and set aside. Add onion and potatoes to dish andcook on HIGH for 8 to 10 minutes. Add stock andcook on HIGH for a further 8 to 10 minutes. Mixflour with 2 tablespoons of cold water and add todish with corn, thyme and bacon. Cook on HIGH for4 to 6 minutes. Stir halfway through cooking.Season with salt and pepper.Crab and Corn SoupServes: 4 to 6Ingredients:1 tablespoon oil1 onion, finely chopped425 ml boiling chicken stock300 g creamed cornsalt and pepper170 g can crabmeat, drained150 ml milk3 tablespoons creamchopped parsley for garnishMethod:Place oil and onion in a 3-litre casserole dish. Coverand cook on HIGH for 2 to 4 minutes. Add chickenstock, corn, salt and pepper. Cook on HIGH for5 minutes. Add crabmeat and milk and mix well.Cook on HIGH for 3 minutes. Stir in cream andsprinkle with parsley. Serve.Spicy Tomato SoupServes: 4Ingredients:1 onion, sliced2 small red chillies, chopped2 cloves garlic, crushed800 g can tomato pieces1 tablespoon tomato paste1 1 / 2 cups chicken stock1 teaspoon dried oreganosalt and pepper10Method:Place onion, chilli and garlic in a 3-litre dish andcook on HIGH for 1 to 2 minutes. Add tomatoesand tomato paste and cook on HIGH for 8 to 10minutes. Pour in the stock and oregano. Coverand cook on HIGH for 15 minutes. Purée in a foodprocessor or blender if desired. Season to taste withsalt and pepper. Serve in individual soup bowls.Zucchini SliceServes: 4 to 6Ingredients:4 rashers bacon, diced1 onion, diced2 cups grated zucchini2 cups grated carrot1 cup grated tasty cheese1 cup self raising flour5 eggs, lightly beaten125 ml vegetable oil1 tablespoon fresh chopped parsleysalt and pepperPotato and Corn SoupMethod:Lightly grease a 25 cm round microwave safe dish.Place bacon and onion in a 2-litre casserole dishand cook on HIGH for 2 to 3 minutes. Allow to coolslightly.Stir in zucchini, carrot and cheese and flour.In a 1-litre bowl whisk together eggs, oil and parsley.Add to bacon mixture season with salt and pepperand stir until combined. Pour into prepared dish.Cook on MEDIUM for 13 to 15 minutes.To cook on CombinationCook on Combination 5 for 40 minutes.MCCooking Guide

Soups, Snacks and StartersRoasted red Capsicum & Mushroom BruschettaMakes: 8GIngredients:200 g (4 or 5) large flat mushrooms1 tablespoon olive oil8 slices Turkish bread1 tablespoon butter, softened1 clove garlic, minced150 g jar roasted red capsicum, sliced100 g firm goats cheeseMethod:Mix together butter and garlic to form garlic butter.Slice the mushrooms and drizzle with olive oil.Cook on HIGH for 3 minutes. Set aside.Spread one side of the bread with garlic butter andplace in a single layer on the High Rack.Cook on Grill 1 for 5 to 6 minutes. Turn the breadslices over. Layer the mushrooms and red capsicumson the top of the bread slices. Crumble the goatscheese and sprinkle evenly over each slice.Cook on Grill 1 for 8 to 10 minutes.Cheese and Red Pesto Tartlets2CMakes: 24Ingredients:300 g ready rolled short crust pastry sheets90 g red pesto or sun dried tomato paste2 medium tomatoes, peeled, seededand chopped25 g black olives, chopped125 g mozzarella cheese, grated1 teaspoon dried oreganoMethod:Cut out 24 x 7 cm (approx) circles of pastry to fit intothe base of 2 greased 12 holed tartlet tins. Chill for30 minutes.Preheat the oven on 2 Level Convection 200˚C.Mix the red pesto, tomatoes, black olives, mozzarellaand garlic in a bowl. Fill the tartlet shells with mixture.Sprinkle with oregano. Place on High and Low Rack.Bake tartlets on 200˚C for 18 to 20 minutes or untilgolden brown.Cooking GuideNachos SupremeServes: 4 to 6Ingredients:500 g topside mince1 onion, chopped35 g Taco seasoning mix140 g tomato paste1 teaspoon Mexican chilli powder310 g red kidney beans with liquid180 g corn chips1 avocado1 / 2 cup sour cream1 / 2 cup grated cheesepaprikaMethod:Place meat and onion in a 2-litre dish.Cook on MED HIGH for 6 minutes. Mix with a forkbreaking up any large pieces of meat. Add taco mix,tomato paste, chilli powder and kidney beans. Cookon MED HIGH for a further 10 minutes, stirringhalfway through cooking. Place corn chips ina 3-litre microwave suitable serving dish. Pile meatsauce in the centre. In a small bowl, mash avocadoand mix in sour cream. Spoon this mixture overmeat sauce and top with grated cheese. Sprinkle onpaprika. Cook on MED HIGH for 3 to 4 minutes.Nuts and BoltsServes: 6 to 8Ingredients:60 g butter2 teaspoons curry powder2 tablespoons Worcestershire sauce1 / 2 teaspoon salt1 / 4 teaspoon garlic powder125 g packet mixed rice crackers200 g salted peanuts125 g packet pretzel sticks1 cup Nutri- Grain100 g changs fried noodlesMethod:Place butter, curry, Worcestershire sauce, salt andgarlic powder in a 3-litre casserole dish. Cook onHIGH for 2 to 3 minutes. Add remaining ingredients,mix well and cook on HIGH for 5 to 6 minutes,stirring twice through cooking. Cool. Serve in a bowlwith drinks.11

Soups, Snacks and StartersQuiche LorraineServes: 4 to 6Ingredients:Pastry:1 1 / 4 cups self-raising flourpinch salt80 g butter2 tablespoons watersqueeze lemon juice1 egg yolkFilling:4 rashers bacon, rind removedand bacon chopped1 / 2 cup grated tasty cheese3 eggs350 ml cream or evaporatedmilkMethod:Pastry:Sift flour with salt. Rub butter into flour until itresembles fine breadcrumbs.Add water, lemon juice and egg yolk. Mix well. Turnonto a lightly floured board and knead lightly.Roll out pastry to fit a 23 cm pie plate. Prickthoroughly. Refrigerate for 30 minutes. Preheatoven to Convection 220˚C. Bake blind for 15 to 20minutes on 220˚C. Allow to cool slightly.Filling:Place bacon between two sheets of paper towel on adinner plate. Cook on HIGH for 4 minutes. Sprinklebacon and cheese on cooked pie shell.Beat eggs, cream or evaporated milk and nutmegand pour over bacon and cheese.To Cook by Microwave:Cook on MED HIGH for 8 to 10 minutes.Sprinkle with paprika and serve.To Cook by Combination:Sprinkle with paprika then cook on Combination 2for 20 to 25 minutes.FrankfurtersServes: 5Ingredients10 frankfurters1 / 4 cup waterCMCChicken San Choy BauServes: 4Ingredients:10 dried shiitake mushrooms2 teaspoons sesame oil1 clove garlic, chopped500 g minced chicken10 water chestnuts, finely chopped125 g bamboo shoots, chopped1 tablespoon soy sauce2 teaspoons oyster sauce2 tablespoons sherry1 small iceberg lettuceMethod:Cover mushrooms with boiling water, stand for30 minutes. Drain, remove stems and chop finely.Place oil and garlic in a 2-litre casserole dish, cookon HIGH for 50 seconds to 1 minute. Add chickenand cook on MEDIUM for 10 to 12 minutes.Add remaining ingredients except lettuce and cookon MEDIUM for 6 to 8 minutes. Separate lettuceleaves, place tablespoons of mixture in each lettuceleaf. Serve immediately.Roasted NutsServes: 2 to 4Ingredients:1 cup raw peanuts(with or without skins, and unsalted)2 teaspoons salad oilsalt to tasteMethod:Place peanuts in a single layer on a pie plate. Cookon HIGH for 4 to 6 minutes, stirring every 2 minutesduring cooking until golden brown. Drizzle nuts withoil and sprinkle with salt. Stir well. Cook on HIGH for30 to 40 seconds. Stir. Serve hot or cold in a smallbowl.Cooking GuideMethod:Place frankfurters in a 2-litre casserole dish. Make afew slits in each frankfurter. Add water to dish.Cover dish with a lid or plastic wrap.Cook on HIGH for 4 to 5 minutes.Tip: To cook one frankfurter, prick and place on adinner plate. Cook on HIGH for 30 to 40 seconds.12

Soups, Snacks and StartersLemon Pepper Chicken WingsServes: 4Ingredients:1 / 3 cup lemon juice1 / 4 cup olive oil2 cloves garlic, crushed1 teaspoon whole grain mustard2 tablespoons chopped parsley1 teaspoon cracked blackpeppercorns1 kg chicken wingsGMethod:Combine first six ingredients. Place chicken in a flatdish and pour over remaining combined ingredients.Marinate over night or for at least 3 hours.Arrange marinated chicken on High Rack. Cook onGrill 1 for 27 to 29 minutes, turning once duringcooking.Lemon Pepper Chicken WingsCooking GuideMini PizzaMakes: 2 to 4Ingredients:4 small round pita breads2 tablespoons tomato paste3 / 4 cup grated Mozzarella cheese3 / 4 cup chopped salami50 g mushrooms, chopped2 tomatoes, chopped1 teaspoon mixed dried herbsMethod:Place pita bread onto a dinner plate. Spread eachpiece with tomato paste, then sprinkle with remainingingredients. Cook on MEDIUM for 4 to 5 minutes.Cheese StrawsMakes: 20Ingredients:2 sheets ready rolled puff pastry1 egg beaten1 cup Parmesan cheese2 teaspoons paprika2CVegetable FrittataServes: 4Ingredients:250 g potatoes250 g pumpkin250 g carrots1 red capsicum, sliced6 eggs1 / 2 cup sour cream2 medium tomatoes, sliced2 / 3 cup grated cheddar cheesesalt and pepperMethod:Peel and thinly slice potatoes, pumpkin and carrots.Layer vegetables and capsicum into a deepmicrowave-safe pie plate. Cover and cook on HIGHfor 7 minutes. Beat together eggs, sour cream, saltand pepper, pour over vegetables.Cook uncovered on MEDIUM for 8 minutes. Layertomato across the top of frittata and sprinkle withcheese. Cook on MEDIUM for a further 2 minutes.Serve with salad and bread.Method:Preheat oven to 2 Level Convection 200°C. Cuteach pastry sheet into 10 equal strips (approx. 2cm wide). Brush pastry with egg. Mix cheese andpaprika together and sprinkle over each strip. Twistpastry strips and place onto two round greasedbaking trays. Place baking tray on High Rack andLow Rack.Cook on 200°C for 10 to 12 minutes or until golden.13

Soups, Snacks and StartersSpinach and Filo PieServes: 4 to 6Ingredients:1 bunch spinach250 g Fetta cheese4 eggs1 cup cream1 tablespoon flour1 / 2 teaspoon nutmegground black pepper1 clove garlic, crushed8 sheets filo pastry40 g butter, melted2 teaspoons sesame seedsCMethod:Wash spinach and remove leaves from stalks. Cutleaves finely and place into a 3-litre casserole dish.Cover and cook on HIGH for 3 to 5 minutes. Drainwell. Crumble in Fetta cheese.Preheat oven to Convection 200˚C. In a small bowl,beat eggs lightly and combine with cream, flour,nutmeg, pepper and garlic. Place 4 buttered sheetsof filo pastry in base of pie dish.Place spinach andcheese into pie dish, and pour over egg mixture.Fold one sheet of filo in half widthwise and lay overtop of spinach mixture. Brush with melted butterand repeat method with remaining sheets of filo,brushing with butter between each layer of filo. Trimoff excess filo around edges and press down at thesides of the dish. Brush with butter and sprinkle withsesame seeds. With a sharp knife cut a diamondpattern in top of filo pastry. Place on Low Rack andcook on 200˚C for 20 to 25 minutes.Vegetable BakeServes: 4 to 6Ingredients:250 g cauliflower, cut into small pieces250 g broccoli, cut into small pieces3 carrots, sliced1 / 4 cup water1 / 2 cup cottage cheese1 egg1 / 2 cup cream1 / 2 teaspoon lemon pepper1 / 2 teaspoon seasoned herbs1 / 2 cup grated tasty cheeseMethod:Place vegetables and water in a 3-litre casseroledish. Cover and cook on HIGH for 8 to 10 minutes.Drain well. Place remaining ingredients except tastycheese in a bowl and mix well. Pour over vegetables.Cook on MED HIGH for 12 to 14 minutes. Sprinklewith tasty cheese. Place on High Rack and cook onGrill 1 for 5 to 10 minutes.GSpinach and Filo PieCrustless Cheese and Spinach PieServes: 4Ingredients:1 bunch spinach6 green onions, thinly sliced500 g ricotta2 eggs1 tablespoon plain flour1 / 2 teaspoon nutmeg1 / 2 cup grated cheddar2 tomatoes, sliced (optional)Method:Wash and trim thick stalks from spinach.Chop leaves roughly. Pie onto a microwave safedinner plate and cover with plastic wrap. Cook onHIGH for 2 minutes. Set aside to cool slightly. Placegreen onions into a small bowl cover and cook onHIGH for 1 minute. Squeeze out excess moisturefrom cooked spinach. Place ricotta, eggs, spinach,green onions, flour and nutmeg in a large bowl,season to taste and fold with a spatula until wellcombined. Lightly grease a round (25 cm) microwavesafe pie dish. Spread mixture evenly into prepareddish and sprinkle with grated cheddar. Cook anduncovered on MEDIUM for 15 minutes or untilcentre is just slightly sunken.Note:Will even out on standing. Remove and stand for2 minutes before cutting. Serve topped with slicedtomato.Cooking Guide14

Fish and ShellfishDirections for Grilling Fish and ShellfishCook in oven with High Rack in place on Grill 1 forfillets and steaks, Grill 2 for whole fish and shellfish.For lobster tails, remove soft shell centre (underneathportion) of lobster tails by cutting centre out withkitchen shears. Loosen lobster from shell withfingers, leaving meat attached to tail section.Brush fish and shellfish with melted butter,margarine or oil before and during cooking. Bastinghelps prevent the fish and shellfish from drying out.Place fish or shellfish on High Rack.Cook for the times recommended in chart.Whole fish and fish steaks should be carefully turnedover halfway through cooking time.If desired, turn thick fish fillets over halfway throughcooking.To test for desired cooking, the flesh of fish shouldeasily flake. Seafood should be opaque.Brush with melted butter.Carefully turn whole fish and steaks over halfwaythrough cooking.Fish and Shellfish Grilling ChartCooking GuideFISHFillets:1 cm thick1 1 / 2 cm thickSteaks/Cutlets2 cm thickWHOLE FISH250 g to 375 g500 gSHELLFISHLobster Tails250 g to 300 gScallopsSea Scallops 500 gFood Grilling Setting Approximate Cooking Time (in min.)Grill 1Grill 1Grill 1Grill 2Grill 2Grill 2Grill 115 to 1717 to 1924 to 2624 to 2630 to 3226 to 3012 to 14Prawns500 gGrill 213 to 1515

Fish and ShellfishDirections for Cooking Fish and Shellfish by MicrowaveClean fish before starting the recipe. Arrange fishin a single layer, do not overlap edges. Prawns andscallops should be placed in a single layer.To Cook by Time: Cover dish with plastic wrap.Cook on the power level and for the minimum timerecommended in the chart below. Halfway throughcooking rearrange or stir prawns or scallops.Directions for Cooking Fishby Auto Menu (Sensor Cook):Clean and prepare fish. Place in a single layer in ashallow dish. Cover with a lid or plastic film. SelectFish and press Start . There is no need to selectpower level or time as this is a fully automaticprogramme. Refer to page 25 in operatinginstructions and follow directions in recipes.Fish and Shellfish Chart for Microwave Cooking by TimeFish or Shellfish Amount PowerApproximate Cooking Time(in minutes)Fish fillets 500 g MEDIUM 4 to 6Scallops (sea) 500 g MEDIUM 4 to 6Prawns, medium size(shelled and cleaned)Whole fish(stuffed or unstuffed)500 g MEDIUM 3 to 5500 g to 900 g MEDIUM 6 to 8Salmon MornayServes: 2Ingredients:40 g butter1 onion, diced1 / 4 cup flour1 tablespoon fresh parsleypepper1 / 2 teaspoon French mustard1 cup milk415 g can salmon3 / 4 cup fresh breadcrumbs1 / 3 cup grated cheeseMethod:Place butter and onion in a 1-litre dish. Cook onHIGH for 2 minutes. Add flour and cook on HIGHfor 1 minute. Add parsley, pepper, mustard andgradually blend in milk. Cook on HIGH for 2 to3 minutes, stir halfway through cooking. Lightly mixsalmon and liquid into sauce. Pour into a servingdish and top with breadcrumbs and cheese. Placeon Low Rack and cook on Grill 1 for5 to 10 minutes.G16Garlic and Chilli PrawnsServes: 4Ingredients:1 kg uncooked medium king prawns1 small red onion, thinly sliced40 g butter3 cloves garlic, crushed2 fresh bird’s eye chillies, deseeded& finely chopped1 / 2 small red capsicum, finely sliced100 g snow peas, trimmed1 tablespoon lemon juice80 ml thickened cream1 / 4 cup coriander leaves, choppedcooked jasmine riceMethod:Peel and de-vein prawns leaving tails in tact, set aside.Place onion, butter, garlic and chilli into 3-litremicrowave safe dish. Cook on HIGH for 4 minutes,stir halfway through cooking. Add prawns and mixcombine. Cook on MED HIGH for 3 minutes. Stir incapsicum and snow peas, cover and cook on MEDHIGH for a further 3 minutes. Stir through lemon juice,cream and coriander, season and cook on HIGH for1 minute. Serve immediately with cooked rice.Cooking Guide

Fish and ShellfishThai Fish CakesServes: 4 to 6Ingredients:500 g white fish fillets1 tablespoon red curry paste2 tablespoons cornflour1 teaspoon chopped chilli1 tablespoon fish sauce3 shallots, chopped1 / 4 cup coriander leaves2 tablespoons oilMethod:Place all ingredients except oil in a food processorand blend until smooth. Shape two tablespoons ofmixture into round patty shapes and place onto anoiled tray. Place on High Rack and cook on Grill 1for 8 to 10 minutes turning halfway through. Servewith sweet chilli sauce.GBaked Atlantic salmon with LemongrassServes: 4CIngredients:4 x 150 g Atlantic salmon fillets1 stalk fresh lemongrass1 lime, grated rind and juice1 teaspoon freshly grated ginger1 clove garlic, crushed1 tablespoon sweet chilli sauce1 / 2 teaspoon turmericMethod:Place fish fillets into a ceramic dish and set aside.Chop the thick end of the lemongrass stalk veryfinely and mix with remaining marinade ingredients.Pour over fish and refrigerate for 30 minutes.Preheat oven on Convection 220°C. Remove fishfrom marinade and place onto High Rack. Cook on220°C for 14 to 16 minutes. Turn halfway throughcooking.Cooking GuideMalay Coconut FishServes: 4Ingredients:800 g fish fillets2 cups coconut milk1 tablespoon chilli sauce1 / 2 teaspoon lime zest1 teaspoon ginger, chopped1 tablespoon garam masala1 tablespoon fish sauce2 tablespoons brown sugarMethod:Place all ingredients except fish in a 2-litre dish.Cover. Cook on HIGH for 8 minutes.Add fish fillets. Cook on MEDIUM for 7 minutes.RSalmon PâtéMakes: 2 1 / 2 cupsIngredients:1 tablespoon butter3 green onions, sliced1 tablespoon plain flour1 teaspoon French mustardsalt and pepper1 / 2 cup sour cream1 / 4 cup mayonnaise1 / 4 cup white wine1 tablespoon lemon juice440 g can salmon,drained and bones removed1 tablespoon gelatine1 / 4 cup waterMethod:Place butter and green onions in a 1-litre casseroledish. Cook on HIGH for 2 to 3 minutes. Add flour,mustard, salt and pepper. Stir and cook on HIGHfor 1 minute. Stir in sour cream, mayonnaise, wine,lemon juice and salmon. Purée mixture in a blenderor food processor.Place gelatine and water in small dish and cook onHIGH for 20 to 30 seconds. Allow mixture to coolslightly. Stir into salmon mixture. Pour into a 2 1 / 2 cupmould and refrigerate until set.17

Fish and ShellfishSeafood MarinaraSeafood MarinaraServes: 4Ingredients:250 g scallops250 g prawns, shelled and deveined1 squid, (approx. 275 g)cleaned and sliced2 tablespoons butter1 clove garlic, crushed2 tomatoes, peeled and chopped1 tablespoon tomato paste1 / 4 cup white wine1 tablespoon basil, choppedpepperchopped parsleyMethod:Place cleaned seafood into a 2-litre dish. Set aside.Place butter and garlic in a 1-litre dish. Cook onHIGH for 1 minute. Add remaining ingredientsexcept seafood to dish and cook on HIGH for5 minutes. Purée tomato mixture in a blender orfood processor and pour over seafood. Cook onMED HIGH for 5 to 7 minutes. Stand for 5 minutes.Serve with pasta or salad.18Golden Seafood PieServes: 4Ingredients:400 g white fish fillets200 g peeled green prawns100 g calamari rings1 cup water1 tablespoon lemon juice30 g butter1 onion, sliced1 clove garlic, crushed2 tablespoon flour1 teaspoon French mustard125 ml cream8 sheets filo pastry60 g butter melted, extraMethod:Cut fish into 3 cm cubes and place into a 2-litredish with prawns and calamari. Pour over water andlemon juice. Cook on MEDIUM for 6 to 8 minutesor until seafood is just tender. Set aside. Place butterand onion into a 1-litre dish. Cook on HIGH for2 minutes.Blend in flour and mustard and cooking liquid fromthe seafood. Cook on HIGH for 4 minutes, stirringevery minute until sauce boils and thickens. Stir incream and gentry fold in seafood. Preheat ovento Convection 200°C. Divide seafood mixturebetween 4 x 2 cup ramekin dishes. Lay out sheetsof filo pastry and brush with butter. Gentry scrunch2 sheets of filo onto the top of each ramekin dish,ensure all sauce mixture is covered. Place ramekinsonto Low Rack and cook on 200°C for 20 to30 minutes or until golden brown.Barbecue Fish SkewersMakes: 24 skewersIngredients:1 kg firm white fish fillets,cut into long thin stripsmelted butter for brushingMarinade:1 / 4 cup lemon juice1 tablespoon olive oil2 green onions, chopped1 tablespoon finely chopped dillblack pepperMethod:Place fish in a large mixing bowl.Mix all marinade ingredients until well combined.Pour marinade over fish and chill for 2 hours only.Thread fish onto skewers (similar to a snake shape).Brush High Rack with melted butter. Place skewerson High Rack. Cook on Grill 1 for 8 to 12 minutes,turning halfway through cooking. Serve with coconutrice.Tip: Half freeze fish before slicing so finer strips maybe cut.CGCooking Guide

Fish and ShellfishOysters KilpatrickServes: 2Ingredients:12 oysters in shell, opened1 tablespoon barbecue sauce2 tablespoons Worcestershire saucesalt and pepper60 g bacon, finely choppedMethod:Place oysters in shell on a heatproof serving plate.Sprinkle bacon over each oyster. Sprinkle eachoyster with combined sauces. Season with salt andpepper. Place on High Rack and cook on Grill 1 for8 to 10 minutes.Tip: Serve with triangles of buttered brown bread.GGarlic PrawnsServes: 2Ingredients:60 g butter1 clove garlic, crushed1 tablespoon lemon juice1 tablespoon parsley, chopped500 g green prawns,shelled and deveinedMethod:Place butter and garlic in a 1-litre dish and cook onHIGH for 1 minute.Add lemon juice, parsley, and prawns. Cover.Cook on MEDIUM for 3 1 / 2 minutes, stir. Cookon MEDIUM for 3 1 / 2 minutes. Serve in individualramekins.RCooking GuideSmoked FishServes: 2 to 4Ingredients:500 g medium sized smokedfish fillets1 tablespoon butter, melted3 tablespoons waterfreshly ground black pepperMethod:Place all ingredients in a 3-litre casserole dish.Cover and cook on MEDIUM for 5 to 6 minutes oruntil cooked and fish flakes when tested with a fork.To Cook by Auto Menu:Prepare as above. Cover with a lid or plastic wrap.Select Fish , then press Start .Gingered Whole FishServes: 2Ingredients:400 g whole bream2 tablespoons lemon juice2 tablespoons soy sauce1 teaspoon minced ginger3 green onions, slicedARWhole Stuffed FishServes: 2Ingredients:500 g whole fish, cleaned and scaled(Bream or Snapper)2 tablespoons melted butterStuffing:1 cup fresh breadcrumbs4 green onions, sliced25 g proscuitto, chopped1 / 3 cup chopped macadamia nuts2 tablespoons chopped parsleyfreshly ground black pepperMethod:Brush fish cavity with melted butter. Combineremaining butter with remaining ingredients to makestuffing. Stuff fish cavity with mixture and secureopening with wooden skewers or string. Place fishon a rack in a 3-litre casserole dish and cook onMEDIUM for 6 to 8 minutes. Stand covered for5 minutes before serving.To Cook by Auto Menu:Prepare as above. Place fish on a rack in a flatcasserole dish. Cover with a lid or plastic wrap.Select Fish , then press Start . Stand covered for5 minutes before serving.AMethod:Place bream in a 2-litre dish.In a 1 litre jug mix lemon juice, soy sauce, gingerand green onions. Pour over bream.Cook on MEDIUM for 5 minutes. Turn and cover.Cook on MEDIUM for 5 minutes.19

PoultryDirections for Cooking Whole Poultry by MicrowaveCookingSeason as desired, but salt after cooking. Browningsauce (e.g. soy, Worcestershire) mixed with equalparts of butter will enhance the appearance.Poultry may be stuffed or unstuffed. Tie legs togetherwith cotton string. Place on microwave rack set ina rectangular dish. Place poultry breast-side down:turn over halfway through cooking. Cover with waxpaper to prevent splattering.After cooking, check the internal temperature ofthe bird with a microwave or conventional meatthermometer, inserted into the thigh muscle. Checktemperature in both muscles. The thermometershould not touch bone. If it does, the reading couldbe inaccurate. A thermometer cannot be accuratelyinserted into a small bird. To check desired cookingof a small bird, juices should be clear and thedrumsticks should readily move up and down.If the poultry is not cooked enough return it tothe oven and cook a few more minutes at therecommended power level.DO NOT USE A CONVENTIONAL MEATTHERMOMETER IN THE MICROWAVE OVEN.Let stand, covered with foil, 10 to 15 minutes aftercooking. Standing time allows the temperatureto equalise throughout the food and finishes thecooking process.If a large amount of juice accumulates in the bottomof the baking dish occasionally drain it. If desired,reserve for making gravy.Less-tender birds should be cooked in liquid such assoup or broth. Use 1 / 4 cup per 500 g of poultry. Usean oven cooking bag or covered casserole. Selecta covered casserole dish deep enough so that birddoes not touch the lid.During cooking it may be necessary to shield legs,wings and the breast bone to prevent overcooking.Wooden toothpicks can be used to hold foil in place.If an oven cooking bag is used, prepare accordingto package directions. Do not use wire twist-tiesto close bag. Use only nylon tie, a piece of cottonstring, or a strip cut from the open end of the bag.Make six 2 cm slits in top of bag.Multiply the weight of the poultry by the minimumrecommended minutes per 500 g. Programme Powerand Time.Cooking Guide20

PoultryDirections for Grilling Chicken PiecesIf desired, brush chicken with butter, margarine, oilor sauce before and during grilling. Basting helpsprevent chicken from drying out.Place chicken skin-side down on High Rack with adish underneath, to catch drips.Cook for times recommended in the chart. Halfwaythrough cooking, turn chicken skin-side up.Season after cooking.To test for desired cooking, cut into chicken.Chicken should be white in colour, and juices shouldbe clear.Turn over halfway through cooking.Arrange chicken skin-side down.When done, chicken is white in colour and juices areclear.Chicken Grilling ChartItemGrill SettingApproximate Cooking Time(in minutes)Cooking GuideCHICKEN4 half BreastsCut-up (whole)8 Drumsticks4 Thighs1.4 kg Wings (approx. 6)4 Marylands4 KebabsGrill 1Grill 1Grill 1Grill 1Grill 1Grill 1Grill 120 to 2428 to 3228 to 3026 to 2826 to 2826 to 2820 to 2421

PoultryDirections for Cooking Poultry by CombinationWash poultry and pat dry. Season poultry as desired.Whole poultry may be roasted stuffed or unstuffed.Whole Roasting Chickens (1.0 kg to 2.8 kg): Placechicken on Low Rack, with a dish set underneath, tocatch drips. Shield drumsticks with a strip of foil forthe first 30 minutes of cooking. (Foil should not touchrack or oven walls, as arcing may occur.)Whole Duck (1.5 kg to 2.5 kg): Pierce skin at 2 cmintervals with a fork to allow fat to drain from duck.Place duck on Low Rack, with a dish set underneath,to catch drips. Drain juices from dish once duringcooking.Whole Turkey (2 kg to 4 kg): Place turkey on LowRack, with a dish set underneath, to catch drips.Halfway through cooking, shield tops of drumstickswith a strip of foil. (Foil should not touch oven walls,as arcing may occur.) Drain juice from dish onceduring cooking.To Cook by Manual Combination:Multiply the ready to cook weight of the poultry bythe minimum recommended minutes per 500 g.Programme the Combination Setting and Time. (Seebelow.) Press Start .To Cook by One Touch Cooking:To programme: Select Chicken , enter the weight,then press Start .After cooking allow to stand, covered, for 10 minutes.This stand time allows for easier carving and finishescooking. During stand time test for desired cooking.Small poultry is cooked when juices run clear andthe drumsticks readily move up and down. Largepoultry should be checked with a meat thermometerinserted in both thigh joints. If thermometer touchesbone, the reading may be inaccurate.DO NOT USE A CONVENTIONAL ORMICROWAVE THERMOMETER IN THE OVENWHEN COOKING BY COMBINATION. If poultryis undercooked, cook a few more minutes at therecommended Combination Setting.PoultryChicken(up to 2.8 kg)ChickenPieces(1 to 1.5 kg)Turkey(2 to 4 kg)Duck(1.5 to 2.5 kg)Auto MenuPoultry Chart for Combination CookingCombination CookingCombinationSettingCookingTimeChicken COMB 6 15 to 17 min./500 gChicken(up to 3 kg)COMB 6 Approx. 2 / 3conventionalcooking time.Follow recipeinstructions.COMB 5 15 to 17 min./500 gChicken COMB 5 15 to 18 min./500 gCooking DirectionsPlace on Low Rack, bastehalfway through cooking.Suitable for pieces alone, orcasseroles.Place on Low Rack, bastehalfway through cooking.Pierce skin at 2 cm intervals.Place on Low Rack, bastehalfway through cooking.Cooking Guide22

PoultryDirections for Cooking Poultry Pieces by MicrowaveArrange pieces skin-side up, and evenly spread in ashallow dish.Cover with wax paper, or paper towel. Multiply theweight by the minimum time recommended in thechart.PoultryPoultry Chart for Microwave Cooking by TimePowerApprox. TemperatureAfter CookingApprox. Cooking Time(minutes per 500 g)Chicken (up to 2.8 kg) MED HIGH 87˚C 10 to 15Chicken (Pieces) MED HIGH 87˚C 6 to 8Turkey MED HIGH 87˚C 10 to 15Duck MED HIGH 87˚C 10 to 15Pepper ChickenParmesan Crusted ChickenCRCooking GuideServes: 4Ingredients:4 chicken breast fillets1 tablespoon ground black pepper2 tablespoons butter2 cloves crushed garlic1 tablespoon seeded mustard2 tablespoons lemon juice1 / 2 cup creamMethod:Flatten chicken fillets and press pepper onto eachfillet. Add butter and garlic to a 2-litre dish withchicken and cook on MED HIGH for 6 to 8 minutes.Turn halfway through cooking. Remove chicken andadd mustard, lemon juice and cream to dish, stirwell. Replace fillets into dish and cook onMED HIGH for 1 to 2 minutes.Serves: 4Ingredients:1 kg chicken fillets40 g butter2 cloves garlic, crushed1 cup fresh breadcrumbs1 / 4 cup parsley, chopped1 / 2 cup grated parmesanMethod:Place butter in a 1-litre dish.Cook on MEDIUM for 1 minute.Place chicken fillets in a 2-litre flat dish.Brush with melted butter.Combine garlic, breadcrumbs, parsley,grated parmesan. Sprinkle over chicken.Place chicken on Low Rack and cook onConvection 180°C for 40 minutes.Preheating is not required.23

PoultryChicken and Vegetable KormaServes: 4Ingredients:200 g sweet potato200 g potato1 tablespoon oil1 onion, diced2 cloves garlic, crushed1 teaspoon ground coriander1 teaspoon ground cardamom1 teaspoon turmeric1 teaspoon ground cumin1/ 2 teaspoon ground cinnamon1 / 4 cup tomato paste1 kg chicken thigh fillets1 small eggplant, diced1 / 4 cup natural yogurtfresh coriander, mango chutney,pappadums to serveMethod:Peel potatoes and cut into 2 cm dice. Place potatoes,oil, onion and garlic into a 3-litre microwave safe dish.Cover and cook on HIGH for 3 minutes. Add spicesto dish and cook on HIGH for 1 minute. Stir in tomatopaste and cook for a further 1 minute on HIGH.Trim excess fat from chicken and cut fillets into thirds.Stir into vegetable mixture and cook covered onMED HIGH for 10 minutes, stirring halfway throughcooking. Add eggplant and cook for a further5 minutes on HIGH, stirring halfway through cooking.Stir through yogurt and serve with coriander, mangochutney and pappadums.Tips:1. Many curry recipes use finely diced potato to breakdown during cooking and thicken the sauce. Potatodoesn’t break down when cooked in the microwave.Continued cooking will dehydrate the potato. Ifadapting your own recipe only use one quarter ofthe liquid.2. Substitute 2 tablespoons of Korma curry paste forthe spices and garlic in this recipe.3. When using spices in cooking, toast in themicrowave for 30 seconds to 1 minute to releasetheir flavour and aroma before using in a recipe.Chicken CacciatoreServes: 4Ingredients:440g can tomatoes1/ 4 cup tomato paste1 teaspoon minced garlic1 onion, diced2 teaspoons dried oregano1 kg chicken drumsticks1/ 4 red capsicum, slicedTarragon Chicken and MushroomsServes: 6 to 8Ingredients:1 kg chicken pieces1 onion, sliced1 / 2 teaspoon dried tarragon leavessalt and peper150 g mushrooms, finely sliced440 g can cream of mushroom soup1 / 2 cup sour creamMCMethod:Place chicken and onion in a 4-litre casserole dish.Cook on MEDIUM for 25 to 30 minutes. Drain awayany excess fat. Season with tarragon and salt andpepper. Add mushrooms. Cook on MEDIUM for3 to 4 minutes. Blend together soup and sourcream. Spoon over chicken.To Cook by Microwave:Cover and cook on MEDIUM for 12 to 15 minutes.Remove chicken to a serving platter. Stir sauce andspoon over chicken. Serve with rice or vegetables.To Cook by Combination:Place all ingredients in a 4-litre casserole, exceptmushrooms and sour cream. Cover with lid. Cook onCombination 5 for 30 minutes. Stir in mushroomsand sour cream, cover, and continue to cook onCombination 5 for a further 15 to 20 minutes. Stirand serve.Italian Chicken CasseroleServes: 4 to 6Ingredients:1 clove garlic, crushed1.2 kg chicken pieces250 g baby onions425 g can tomatoes1 / 4 cup tomato paste1 / 2 teaspoon marjoram1 / 2 teaspoon ground oregano100 g button mushrooms20 black olives2 tablespoons chopped parsleysalt and pepperMC AMethod:Place all ingredients into a 3-litre casserole dish andmix well. Cover.Cook on Combination 5 for 45 to 50 minutes. Stirhalfway through cooking.To Cook by Auto Menu:Prepare as above and cover with a lid. SelectCasserole , then press Start .Cooking GuideMethod:Place all ingredients in 2-litre casserole dish. Stiruntil combined. Cover and cook on MED HIGH for10 to 12 minutes. Turn chicken and stir. Cook onMED HIGH for 10 to 12 minutes.24

PoultryCooking GuideChicken Rolls with Honey MustardServes: 4 to 6Ingredients:8 small chicken thigh fillets16 prunes, pittedgreen onions2 tablespoon flaked almonds4 rashers rindless bacon, halved lengthwiseHoney Mustard Glaze1 tablespoon brown sugar1 tablespoon French Mustard1 tablespoon honey10 g butter, meltedground black pepperMethod:Open out each thigh fillet and trim away fat. Place2 prunes, some green onion and a few flakedalmonds on each fillet. Roll fillets up and wrap a pieceof bacon around each one. Secure with toothpicks.Blend all glaze ingredients together in a small bowl.Place chicken into a 3-litre dish in a single layer andbrush with glaze mixture. Cook on MED HIGH for16 to 20 minutes, turning halfway through cooking.Chicken CurryServes: 4 to 6Ingredients:1 onion, chopped2 tablespoons red curry paste500 g chicken fillets, sliced2 cups finely sliced vegetables1 cup coconut milk1 tablespoon fish sauce1 tablespoon brown sugarMethod:In a 3-litre dish mix onion and curry paste.Cook on HIGH for 3 minutes. Add chicken. Cook onMEDIUM for 4 minutes. Stir. Cook on MEDIUM for4 minutes. Add vegetables, coconut milk, fish sauceand brown sugar. Cover. Cook on HIGH for5 minutes.RChicken PieServes: 4 to 6Ingredients:500 g chicken thigh fillets, diced60 g butter1 onion, chopped100 g mushrooms, sliced1 / 4 cup flour1 cup milk1 teaspoon mixed herbs1 teaspoon French mustardpepper to taste1 / 2 cup grated Swiss cheese2 sheets ready rolled puff pastryMethod:Place chicken into a 3-litre casserole dish and cookon MED HIGH for 5 to 6 minutes set aside. Placebutter and onion into a 2-litre dish and cook onHIGH for 2 minutes. Stir in flour, cook on HIGH for1 minute and gradually add milk stirring constantly.Cook on HIGH for 2 to 3 minutes or until thick. Addherbs, mustard, pepper and cheese and mushrooms,mix well. Stir through chicken and set aside.Preheat oven to Convection 200°C. Grease a20 cm pie dish, line with one sheet of pastry. Addchicken filling and cover with other sheet of pastry.Trim edges. Place on Low Rack and cook on 200˚Cfor 30 to 40 minutes.Apricot Nectar ChickenServes: 4 to 6Ingredients:40 g pkt French onion soup mix400 ml apricot nectar1 kg chicken drumsticks1 clove garlic, crushed1 onion, diced1 / 2 cup dried apricotsMethod:In a 2-litre dish mix apricot nectar, French onionsoup mix, garlic, onion and dried apricots. Addchicken drumsticks and mix to coat with sauce.Cover with a lid.Cook on Combination 6 for 50 to 55 minutes,stirring halfway through cooking.CMC R25

PoultryRoast TurkeyServes: 6 to 8Ingredients:2.5 kg turkey60 g butter1 stick celery, finely sliced1 small onion, finely chopped2 small cooking apples,peeled and grated2 cups fresh breadcrumbs2 tablespoons brandy1 tablespoon parsley, finely chopped1 eggsalt and pepper2 tablespoons brandy, extra1 tablespoon oillemon pepper orseasoned saltMCAMethod:Clean and pat dry turkey with paper towel. Meltbutter in a 1-litre casserole dish on HIGH for 30 to40 seconds. Add celery, onion and apples and cookon HIGH for 5 minutes. Add breadcrumbs, parsley,egg, salt and pepper. Mix well and stuff mixture intocleaned turkey.Pierce skin of turkey with a fork. Secure legs ofturkey with string. Brush with oil. Sprinkle with lemonpepper or seasoned salt.Place turkey on Low Rack with a dish underneath.Cook on Combination 5 for 1 1 / 4 to 1 1 / 2 hours.Stand 15 minutes before serving.To Cook by Auto Menu:Prepare turkey with stuffing as above. Place turkeyon Low Rack with a dish underneath. SelectChicken , enter the weight, then press Start .Roast Herb ChickenServes: 4Ingredients:1.5 kg Chicken60 g butter1 tablespoon rosemary, chopped1 tablespoon parsley, choppedR MCMethod:Place butter in a 2-cup jug. Cook on MED HIGH for40 seconds. Add rosemary and parsley. Tie legsof chicken together with string. Brush with buttermixture. Place breast side down on a Low Rack setin a dish. Set Combination 6 for 25 minutes. Turnover. Set Combination 6 for 25 minutes.Stuffed Roast ChickenRoast TurkeyServes: 4 to 6Ingredients:1.5 kg chicken2 tablespoons melted buttersalt and pepperStuffing:1 tablespoon butter1 small onion, finely chopped2 rashers bacon, rind removedand bacon finely chopped1 tablespoon parsley, finely chopped1 teaspoon mixed herbs1 1 / 2 cups cooked rice1 eggsalt and pepperMCMethod:Clean and pat dry chicken with paper towel. Brushchicken with melted butter. Season chicken. Setaside. To prepare stuffing, melt butter in a 1-litrecasserole dish on HIGH for 30 seconds. Add onionand bacon and cook on HIGH for 2 minutes. Addall remaining ingredients and mix well. Place stuffinginto chicken. Secure opening with tooth picks. Tielegs together with string. Place chicken breast sidedown on Low Rack.Cook on Combination 5 for 40 to 55 minutes.Turn halfway through cooking.To Cook by Auto Menu:Prepare chicken with stuffing as above. SelectChicken , enter the weight, then press Start .ACooking Guide26

PoultryCooking GuideChinese Chicken WingsServes: 4 to 6Ingredients:1 kg chicken wings1 / 2 cup teriyaki sauce2 tablespoons tomato sauce1 tablespoon Worcestershire sauce1 clove garlic, crushed2 tablespoons honeyMethod:Place chicken wings in a 3-litre dish. Add allremaining ingredients. Stir well. Cover and leave tomarinate overnight.To Cook by Microwave:Remove marinade and cook on MED HIGH for 20 to25 minutes. Stir halfway through cooking.To Cook by Grill:Prepare chicken wings and marinade as above.Arrange chicken wings on High Rack and brush withmarinade. Cook on Grill 1 for 26 to 28 minutes,Turning over halfway through grilling and rebrushingwith marinade.Roast Honey Duck with Orange SauceServes: 4 to 6Ingredients:1.5 kg duck3 tablespoons honey1 tablespoon orange liqueur1 tablespoon vinegarIngredients:2 oranges, juicedgrated rind of 1 orange1 / 4 cup water1 tablespoon brown sugar1 tablespoon vinegar1 tablespoon orange liqueurMCMethod:Clean and pat dry duck with paper towel. Pierce skinat 2 cm intervals with a fork.Place duck onto a rack into a 2-litre casserole dish.Place on Low Rack and cook on Combination 6for 30 to 40 minutes. Brush the combined honey,liqueur and vinegar over the duck and cook for afurther for 10 minutes or until duck is golden brown.Stand while preparing sauce.Sauce:Place all ingredients except rind, vinegar and liqueurin a 2-cup jug. Cook on HIGH for 1 1 / 2 to 2 minutes.Add vinegar and liqueur and cook on HIGH for afurther 30 seconds. Pour sauce over duck, sprinklewith rind and serve.G27Plum Glazed QuailsServes: 2 to 4Ingredients:4 quails1 / 2 cup cooked long grain rice1 tablespoon chopped green onions1 tablespoon finely chopped basil2 tablespoons chopped shelled pistachio nutspinch thymepinch cayenne pepper1 / 4 teaspoon minced ginger1 teaspoon milk1 tablespoon plum jam1 tablespoon Hoi-sin sauce250 g can satsuma plums,drained and seeds removed1 / 4 cup red wineMethod:Wash, clean and pat dry quails. In a 1-litre dish,combine rice, spring onions, basil, pistachio nuts,thyme, cayenne, pepper, ginger and milk. Mix welland place a 1 / 4 of the mixture into the cavity ofeach quail. Tie the legs together and place quailsinto a shallow 2-litre dish. Set aside. In a 2-cup jug,combine plum jam, hoi-sin sauce and butter. Cookon HIGH for 30 to 40 seconds. Brush jam mixtureover quails and cook on MED HIGH for10 to 14 minutes, brush with glaze halfway throughcooking. Cover and allow to stand for 5 minuteswhilst preparing the sauce. Puree plums with wineand heat in a 2-cup jug on HIGH for 1 to 2 minutes.Pour sauce over quails and serve with vegetables orsalad garnished with extra pistachio nuts.Crispy Chicken with Hot SalsaServes: 4 to 6Ingredients:1 large avocado1 / 2 small red onion1 small tomato, peeled and seeded1 / 2 red capsicum2 cloves garlic, crushed3 tablespoons olive oil3 tablespoons chopped coriander1 tablespoon lime juice4 chicken breast fillets with skinsalt and pepperMethod:Preheat oven to Convection 220˚C. Finely dice theavocado, onion, tomato, and capsicum. Mix togetherwith the crushed garlic, coriander and seasonings.Flatten the chicken breasts with a rolling pin, lift theskin to create a pocket and fill with the salsa mixture.Place the chicken in a baking dish.Drizzle chicken with remaining olive oil. Place thechicken in the baking dish onto the Low Rack andcook on 220˚C for 25 to 30 minutes or until cookedand golden.C

PoultryHoney Sesame DrumsticksServes: 4Ingredients:8 (1 kg) chicken drumsticks1 clove garlic, crushed1 teaspoon chopped ginger1 / 4 cup soy sauce1 / 4 cup honey2 tablespoons sesame seedsMethod:Marinate chicken in remaining ingredients for2 hours. Place chicken in shallow dish. Cook onMED HIGH for 9 minutes. Turn over. Cook onMED HIGH for another 9 minutes.Grilled Sweet Chilli and Lime ChickenServes: 4Ingredients:1 clove garlic, crushed1 tablespoon chopped coriander1 / 4 cup sweet chilli sauce2 tablespoons lime juice500 g chicken thigh fillets, halvedGuacamole:1 medium size ripe avocado1 clove garlic, crushed1 tablespoon lime juice1 / 2 cup lite sour creamcracked black pepperMethod:Combine garlic, coriander, chilli sauce, lime juice andchicken fillets in a 2-litre bowl. Cover. Marinate for1 to 2 hours in the refrigerator. Arrange marinatedchicken on High Rack. Cook on Grill 1 for 24 to26 minutes, turning halfway through cooking. Servewith guacamole.To prepare guacamole:In a small bowl mash avocado and stir in garlic, limejuice, sour cream and cracked black pepper to taste.RGPeanut SatayServes: 4Ingredients:750 g boneless chicken,cut into 2.5 cm cubesMarinade:1 / 2 teaspoon caraway seeds1 teaspoon ground coriander1 clove garlic, crushed1 tablespoon brown sugar1 tablespoon soy sauce1 tablespoon lemon juicepinch saltbamboo skewersSatay Sauce:3 red chillies,seeded and finely chopped2 cloves garlic, crushed1 cm piece ginger, grated1 teaspoon salt1 / 2 cup peanut butter1 cup water1 / 4 cup sultanas1 / 4 cup raisins1 / 2 cup vinegar1 / 2 cup sugar1 / 2 cup peanuts1 / 4 cup chutney (optional)Method:Combine all marinade ingredients in a bowl withchicken meat and marinate for at least 2 to 3 hours.Combine all sauce ingredients in a 6-cup jug andcook on HIGH for 8 to 10 minutes, stirring halfwaythrough cooking. Purée sauce in a blender or foodprocessor. Set aside.Thread chicken meat onto bamboo skewers andplace on High Rack. Cook on Grill 1 for 20 to24 minutes, or until cooked, turning once duringcooking. Serve with satay sauce.Tip: To reheat sauce: Cook on HIGH for 1 to2 minutes.Soy Chicken and VegetablesServes: 4Ingredients:1 tablespoon cornflour1 / 3 cup oyster sauce1 / 4 cup sherry2 tablespoon soy sauce2 teaspoon minced ginger500 g chicken fillets, sliced2 cups sliced stir fry vegetablesMethod:In a 3-litre dish mix cornflour, soy sauce, water andginger. Cook on HIGH for 2 minutes. Add chickenfillets and mix to coat with sauce. Cook onMED HIGH for 5 to 7 minutes stirring halfwaythrough cooking. Mix in sliced vegetables. Cook onHIGH for 3 minutes. Stir and cook for a further2 minutes on HIGH.GCooking Guide28

PoultryChicken Wings in Lemon SauceServes: 4 to 6Ingredients:1 kg chicken wings1 / 4 cup soy sauce1 teaspoon ground ginger2 cloves garlic, crushed1 / 4 cup lemon juiceGCooking GuideFlorentine ChickenChicken Wings in Lemon SauceServes: 4Ingredients:1 / 4 cup grated carrot1 / 4 cup pine nuts100 g spinach, cooked,drained and chopped finely2 cloves garlic, crushedpepper to taste4 half chicken breast fillets1 egg, beaten1 tablespoon waternutmeg1 cup breadcrumbs seasonedMethod:Make a stuffing by combining carrot, pine nuts,spinach, garlic and pepper. Cut a pocket into theside of each chicken breast. Divide filling betweenthe chicken breasts. Fold chicken breasts over thefilling and secure with wooden toothpicks. Combineegg and water. Add a pinch of nutmeg to thebreadcrumbs. Dip each chicken breast into the eggmixture then into the breadcrumbs. Spray lightly withoil.Place chicken breasts on High Rack and cook onGrill 1 for 20 to 25 minutes, turning halfway throughcooking.GMethod:To Cook by Microwave:Place chicken wings in a 3-litre casserole dish.Mix together remaining ingredients and pour overchicken wings. Marinade for 1 to 2 hours in therefrigerator.Cook on MED HIGH for 20 to 25 minutes. Servehot with rice.To Cook by Grill:Prepare chicken wings and marinade as above.Arrange chicken wings on High Rack and brush withmarinade. Cook on Grill 1 for 26 to 28 minutes,turning over halfway through grilling and rebrushingwith marinade.Warm Chicken SaladServes: 4Ingredients:1 tablespoon sesame oil2 tablespoons soy sauce4 single chicken breast fillets2 cups snow pea sprouts1 punnet cherry tomatoes200 g mixed salad leavesDressing:1 tablespoon peanut butter1 tablespoon lemon juice1 tablespoon soy sauce1 tablespoon honey2 tablespoons sesame seedsMethod:Combine sesame oil and soy sauce. Brush chickenfillets with this mixture and place on High Rack.Cook on Grill 1 for 20 to 25 minutes or until justcooked. Turn halfway through cooking and brushwith any remaining soy mixture. Slice chicken intostrips and toss with remaining salad ingredients anddressing. Serve immediately.To prepare dressing:Place all ingredients in a screw top jar. Shake untilcombined.G29

Main Fare MeatsDirections for Cooking Tender Cuts of Meat by MicrowaveFor best results, select roasts that are uniform inshape.Place meat on a microwave suitable rack in arectangular dish. Beef rib roast should be placedcut-side down. Other bone-in roasts should beplaced fat-side down. Boneless roasts should beplaced fat-side up. Halfway through cooking turnroasts.After heating, check temperature using a meatthermometer. The thermometer should not touchbone or fat. If it does, the reading could beinaccurate. Lower temperatures are found in thecentre of the roast and in the muscle close to alarge bone, such as a pork loin centre rib roast. Ifthe temperatures are low, return meat to the ovenand cook a few more minutes at the recommendedpower level. DO NOT USE A CONVENTIONALMEAT THERMOMETER IN THE MICROWAVEOVEN. Let stand, covered with foil, 10 to15 minutes. During standing time the internaltemperature equalises and the temperature rises5°C to 10°CMeats can be shielded at the beginning of cookingor halfway through cooking. If you wish to shieldat the beginning of cooking, remove foil halfwaythrough the cooking time. Beef and pork rib roastsshould be shielded by the bones. Foil should extendabout 5 cm down from bones.The shank, thin ends of boneless roasts should alsobe shielded.Half hams should be shielded by wrapping an 8 cmwide strip of foil around the large end of the ham.Secure to the body of the ham with woodentoothpicks. Fold 3 cm over cut surface. For shankham halves, shield shank bone by cupping it withfoil. One third of the way through cooking, removeham from oven and cut off skin. Turn fat-side up andre shield edges. If desired, glaze last 10 to20 minutes of cooking.Cooking GuideLoosely cover baking dish with wax paper or papertowel to prevent splatter. If a large amount ofjuice accumulates in the bottom of the dish, drainoccasionally. If desired, reserve for making gravy.Multiply the weight of the roast by the minimumrecommended times per 500 g. Programme Powerand Time.30Canned hams should be shielded on the topcut-edge with a 3 cm strip of foil. Wrap strip of foilaround ham and secure to body of ham with woodentoothpicks. Fold 2 cm over cut surface. If desired,glaze last 10 to 20 minutes of cooking.

Main Fare MeatsDirections for Cooking Less-Tender Cuts of Meat by MicrowaveLess-tender cuts of meat such as pot roasts shouldbe cooked in liquid. Use 1 / 2 to 1 cup of soup, broth,etc per 500 g of meat. Use an oven cooking bag orcovered casserole when cooking less-tender cuts ofmeat. Select a covered casserole deep enough sothat the meat does not touch the lid.If an oven cooking bag is used, prepare the bagaccording to package directions. Do not use wireor metal twist-ties. Use the nylon tie provided,otherwise, use a piece of cotton string or a strip cutfrom the open end of the bag. Make six 2 cm slits intop of bag to allow steam to escape.Multiply the weight of the roast by the minimumrecommended minutes per 500 g. Programme Powerand Time. Turn meat over halfway through cooking.Meat Chart for Microwave CookingMeatPowerApprox. Cooking Time(minutes per 500 g)Cooking GuideBeefRoastsRareMediumWellChuck, Flank, BrisketPorkLeg of PorkLoin of PorkPork ChopsHam Canned (fully cooked)LambMediumWellMED HIGHMED HIGHMED HIGHMEDIUMMED HIGHMED HIGHMED HIGHMED HIGHMED HIGHMED HIGH8 to 1010 to 1212 to 1425 to 3012 to 1512 to 156 to 85 to 710 to 1212 to 1531

Main Fare MeatsDirections for Cooking Meats by CombinationSeason roast as desired, but add salt after cooking.Salt can be used for cooking Pork.Beef, Pork and Lamb Roasts: Place fat-sidedown on Low Rack with a dish underneath to catchdrips. Place pork rib roasts, rib tips down on LowRack. Shield thin ends, cut edges and bony areasto prevent overcooking. To shield, place a thin stripof foil over top cut edges of roast. Cover taperedthinner section of roast with a small square of foil.(Foil should not touch sides of the oven, as arcingmay occur.) Remove foil halfway through cookingtime. Always turn meats over halfway throughcooking.Canned Ham (1.5 kg to 2.5 kg): Place on LowRack. Shield top cut edge with a 4 cm wide strip offoil. Fold foil over top cut edge and down the sides.(Foil should not touch oven sides, as arcing mayoccur.)Pot Roast (1.2 kg to 1.75 kg): Place meat,vegetables and seasonings in large oven proofcasserole dish. Cover with a lid. If desired, thepot roast may be cooked in an oven cooking bag.Prepare the oven cooking bag according to packagedirections. Do not use wire or metal twist-ties. Usethe nylon ties provided, or use a piece of cottonstring or a strip cut from the oven bag. Place bag inoven proof casserole dish. Place dish on CeramicTray. Cook on Combination 1.Meat Chart for Combination CookingTo Cook by Manual Combination:Multiply the weight of the meat by the minimumrecommended minutes per 500 g. Cook meat onCombination 5 for beef roasts and pork roast andCombination 4 for lamb roasts using the times in thefollowing chart.To Cook by Auto Menu:Programme the desired Automatic Combinationsetting 10 - 18 enter the weight of the roast. PressStart . After cooking, allow the roast to standcovered, for 10 to 15 minutes to allow the roast tosit and finish cooking.Roasts are easier to carve after standing.As with Microwave cooking, roasts cooked byCombination will continue to cook during thestand time. During stand time check the internaltemperature of the roast using a Microwave orconventional thermometer. The thermometer shouldnot touch bone or fat. If it does, the reading couldbe inaccurate. If the temperatures are lower thandesired, return the roast to the oven and cook a fewmore minutes at the recommended CombinationSetting.DO NOT USE A MICROWAVE OR CONVENTIONALMEAT THERMOMETER IN THE OVEN WHENCOOKING BY COMBINATION.Stand 10 to 15 minutes before carving.MeatBEEF ROASTSRib, Boneless Rib, Top SirloinRareMediumWellRump, Eye of RoundRareMediumWellBeef TenderloinRareMediumPot Roast (1 1 / 2 to 1kg)Chuck(Turn meat over after 1 hour ofcooking)Combination CookingCombination SettingCooking TimeCOMB 5COMB 5COMB 5COMB 5COMB 5COMB 5COMB 5COMB 5COMB 1COMB 111 to 14 min./500 g14 to 16 min./500 g18 to 20 min./500 g12 to 15 min./500 g13 to 18 min./500 g18 to 20 min./500 g16 to 18 min./500 g22 to 24 min./500 g1 1 / 2 to 2 hrs.total1 1 / 2 to 2 hrs.totalPORK ROASTS COMB 5 15 to 17 min./500 gLAMB ROASTS COMB 4 18 to 20 min./500 gMEATLOAVES COMB 1 25 to 30 min./500 gCASSEROLES COMB 1 Approx. 2 / 3 conventionalcooking timeCooking Guide32

Main Fare MeatsTrim excess fat from meat. Slash fat with a sharpknife to prevent meat curling. Place meat on HighRack with a dish underneath, to catch drips. Cookfor times recommended in chart. Halfway throughcooking,Directions for Grilling Meatturn meat over. Season after cooking. To test fordesired cooking, cut into meat. Red colour indicatesrare, pink indicates medium and brown indicateswell done.MeatBeeFHamburger (approx. 3 cm thick)WellFillet Mignon (approx. 3 cm thick)RareMediumSteak (approx. 3 cm thick)RareMediumWellRibsPorkChops 2 cm thickFrankfurtersHam Steak 1 1 / 2 cm thickSausages thickthinLambChops 2 cm thick (8 on rack)MediumWell4 Lambs’kidneys (halved)Meat Grilling ChartGrill SettingGrill 1Grill 1Grill 1Grill 1Grill 1Grill 1Grill 1Grill 1Grill 2Grill 1Grill 1Grill 1Grill 1Grill 1Grill 1Approx. Cooking Time(in minutes)20 to 2216 to 1820 to 2216 to 1820 to 2224 to 2614 to 1624 to 2610 to 1213 to 1516 to 1812 to 1420 to 2222 to 2412 to 14Cooking GuideLasagneServes: 6Ingredients:250 g precooked lasagne noodles3 tablespoons Parmesan cheese, extra3 tablespoons grated Mozzarella cheese, extraMeat Sauce:750 g topside mince2 onions, finely chopped410 g tomato puree400 g diced, tomatoes1 / 4 cup red wine2 cloves garlic, crushed1 tablespoon dried mixed herbs3 beef stock cubessalt and pepperCheese Sauce:80 g butter1 / 4 cup flour2 cups milk1 / 4 cup Parmesan cheese1 / 4 cup grated Mozzarella Cheeseground black pepperMethod:Place all meat sauce ingredients into a 3-litrecasserole dish and mix well. Cover and cook onMED HIGH for 25 to 30 minutes, stirring halfwaythrough cooking. Melt butter in a 1-litre casseroledish on HIGH for 1 minute. Add flour, stir and cookon HIGH for 20 to 30 seconds. Add milk, stirring,cook on HIGH for 6 minutes, stirring halfwaythrough cooking. Add cheese and pepper and mixwell. Place half of the meat sauce into a 4-litrecasserole dish. Layer 5 sheets of lasagne noodlesover meat sauce. Top with remaining meat sauceand another 5 sheets of lasagne noodles. Spreadcheese sauce evenly over the noodles and sprinklewith extra Parmesan and Mozzarella cheese.To Cook by Convection:Preheat oven to 180°C. Place lasagne in oven andcook on 180°C for 35 to 40 minutes. Serve hot witha green salad and garlic bread.To Cook by Combination:Prepare as above. Cook on Combination 5 for25 to 30 minutes or until golden brown.CMC33

Main Fare MeatsRack of LambServes: 4Ingredients:2 racks of lamb(approx. 450 g each)2 cloves garlic, cut into slicesrosemaryMCMethod:Score rack of lamb and insert slices of garlicunder skin. Place lamb fat side down on Low Rack.Sprinkle with rosemary. Cook on Combination 4 for30 to 35 minutes, turning halfway through cooking.Stand for 5 minutes before serving.Seasoned Roast LambServes: 4 to 6Ingredients:1.6 kg lamb leg1 tablespoon seeded mustard1 tablespoon rosemaryMethod:Place lamb on a rack in a 3-litre dish. Brush withmustard and sprinkle with rosemary. Place on LowRack. Cook on Combination 4 for 27 minutes.Turn over. Cook on Combination 4 for 27 minutes.Cover, Set timer for 10 minutes and allow to stand.Lambs Fry and BaconServes: 4Ingredients:750 g lambs fry1 / 4 cup powdered gravy mix250 g bacon, rind removedand bacon cut into 2 cm strips2 onions, sliced1 tablespoon butter1 cup waterground black pepper1 tablespoon chopped parsleyR MCMethod:Soak lambs fry in water for 30 minutes, removeskin and cut liver into thin strips. Coat lambs fry withgravy mix. Place bacon and onion into a 3-litre dishand cook on HIGH for 3 to 5 minutes. Remove anddrain well on absorbent paper. Add half the butter tothe dish and half the sliced lambs fry. Cook on HIGHfor 2 to 4 minutes, stir halfway through cooking.Repeat with remaining butter and lambs fry. Returnall the lambs fry to the dish and add bacon andonion, blend in water, season with pepper and addparsley. Stir well. Cook on HIGH 4 to 5 minutes andserve immediately.34Moroccan LambServes: 4Ingredients:2 teaspoons ground cumin1 teaspoon ground turmeric1 teaspoon paprika1 ⁄ 2 teaspoon ground coriander1 ⁄ 2 teaspoon ground cinnamon2 cloves garlic, chopped1 red onion, sliced750 g diced lean lamb250 ml chicken stock200 g pumpkin, peeled and diced2 teaspoons brown sugar2 tablespoons chopped coriander leavesJuice and shredded rind of half lemonRack of LambMethod:Combine cumin, turmeric, paprika, coriander andcinnamon in a 3-litre dish. Microwave on HIGH for1 minute. Add garlic, onion and diced lamb andmix to coat all ingredients with spices. Cover andmicrowave on HIGH for 5 minutes. Stir in chickenstock, cover and microwave on HIGH for a further5 minutes.Add pumpkin and stir to combine, cover andmicrowave on MED LOW for 20 minutes.Stir. Cover and microwave on MED LOW for another20 minutes. Add the lemon juice, rind, brown sugarand coriander to the dish and stir well to combine.Microwave on HIGH for 2 minutes.To cook by Auto MenuPlace spices into a 3-litre dish cover with a lid andmicrowave on HIGH for 1 minute. Add garlic, onion,lamb and chicken stock. Mix to combine cover witha lid. Select Casserole then press Start . Halfwaythrough cooking add pumpkin and stir through theremaining ingredients at the end of cooking.ACooking Guide

Main Fare MeatsRosemary and Lamb KebabsServes: 4Ingredients:500 g lamb back strap1 ⁄ 4 cup lemon juice1 tablespoon olive oil1 clove garlic, crushed1 tablespoon rosemary leaves1 ⁄ 2 teaspoon ground cumin1 ⁄ 2 teaspoon ground cardamomMethod:Trim and cut lamb into 3 cm cubes. Combine allremaining ingredients in a medium sized bowl.Add lamb, cover and marinate for 2 hours.Thread lamb cubes onto bamboo skewers.Place skewers onto the High Rack and Grill 1 for18 to 20 minutes, turning halfway through cooking.GoulashServes: 4Ingredients:750 g diced lamb1 onion, finely chopped1 clove garlic, crushed1 tablespoon butter1 tablespoon flour2 tablespoons tomato paste1 teaspoon paprika1 small red capsicum,cut into 2.5 cm cubes1 cup beef stock2 tablespoons sour creamMCGALamb Chops with Spicy SauceServes: 4Ingredients:Marinade:1 / 4 cup medium dry sherry3 tablespoons tomato paste2 tablespoons lemon juice2 cloves garlic, crushed1 teaspoon chilli powder1 teaspoon coriander powder1 teaspoon ground ginger1 tablespoon finely chopped fresh parsleyfreshly ground black pepper to taste1 kg lamb loin chopsMethod:Combine all marinade ingredients to form a thickpaste. Place chops in a single layer in a shallow dishand pour marinade mixture over. Allow to marinatefor 6 to 8 hours. Remove chops from marinade(reserving this mixture) and place chops on a rack ina shallow dish.To Cook by Microwave:Cook on MED HIGH for 8 to 10 minutes, turningover halfway through cooking. Place reservedmarinade mixture into a jug and heat on HIGH for1 to 2 minutes. Arrange chops on serving plate thenpour the sauce over. Serve garnished with parsley orwatercress.To Cook by Grill:Prepare as above. Place chops on High Rack andcook on Grill 1 for 22 to 24 minutes, turning overhalfway through cooking.GCooking GuideMethod:Place onion, garlic and butter in a 3-litre casseroledish. Cook on HIGH for 2 to 3 minutes. Add flour,tomato paste and paprika and cook on HIGH for afurther 2 minutes. Add lamb, capsicum and stock.To Cook by Microwave:Cover and cook on MED HIGH for 24 to 26 minutes.Stir in sour cream and serve with vegetables.To Cook by Combination:Prepare as above, cover and cook on Combination1 for 40 to 45 minutes. Stir in sour cream and serve.To Cook by Auto Menu:Prepare as above and cover with a lid. SelectCasserole , then press Start .Lamb Rogan JoshServes: 4Ingredients:1 large onion, diced2 cloves garlic, crushed120 g Rogan josh curry paste600 g diced lamb400 ml coconut milk250 ml beef stock200 g cherry tomatoesMethod:Place onion and garlic into a 2-litre microwave-safecasserole dish. Cook on HIGH for 2 minutes. Stir incurry paste and cook for a further 2 minutes. Addlamb and stir until coated with curry paste. Cookon HIGH for 4 minutes, stirring halfway throughcooking. Pour in coconut milk and stock, stir well andcook on MEDIUM for 40 minutes, stirring every10 minutes. Add tomatoes and cook for a further10 minutes on MEDIUM.Serve with basmati rice, pappadums and mangochutney.35

Main Fare MeatsRoast BeefServes: 6Ingredients:2 kg roast beefseasoned flourMethod:Place beef on Low Rack with a dish underneath, tocatch drips. Sprinkle beef with seasoned flour.Cook on Combination 5 for 40 to 45 minutes, for amedium result. Stand covered for 10 minutes beforeserving.To Cook by Auto Menu:Select Beef Rare or Beef Medium , enter the weight,then press Start . Stand covered for 10 minutesbefore serving.Corned BeefServes: 4Ingredients:1.5 to 1.7 kg corned silverside1 tablespoon brown sugar1 tablespoon white vinegar1 onion, cut in half4 cloves6 peppercorns1 bay leaf5 cups waterMethod:Rinse corned silverside under cold running waterto remove excess salt. Place corned silverside ina 4-litre casserole dish. Add remaining ingredients.Cover and cook on HIGH for 10 minutes. Turn meat,cover and cook on MEDIUM for 1 1 / 3 to 1 1 / 2 hours.Stand corned silverside in cooking liquid for10 minutes before serving.Note:Depending on the shape of the silverside, it mayrequire a further 10 to 15 minutes on MED LOW.Chilli BeefServes: 4 to 6Ingredients:500 g beef mince1 diced onion1 clove garlic, crushed35 g packet chilli seasoning mix400 g can tomato puree440 g can kidney beans, drainedMCARBarbecue Glazed MeatloafServes: 4Ingredients:Barbecue Glaze1 ⁄ 4 cup water1 tablespoon tomato paste1 tablespoon red wine vinegar1 tablespoon brown sugarMeatloaf1 small red capsicum400 g beef mince150 g sausage mince1 medium brown onion, diced2 cloves garlic, crushed1 ⁄ 4 cup dried breadcrumbs1 egg lightly beaten1 ⁄ 4 cup chopped fresh basil leaves1 tablespoon fresh oregano leaves, chopped8 bacon rashers, rind removed,sliced lengthwaysMethod:Make barbecue glaze by combining all ingredientsin a small jug. Cook on HIGH for 2 minutes, stirringoccasionally.Quarter capsicum and remove seeds and membrane.Place skin side up on High Rack and grill until skinblisters and blackens. Remove, cover with plasticwrap and stand for 5 minutes. Peel away blackenedskin and discard. Slice into thin strips. Set aside.Preheat oven to Convection 180 °C. Line an 8 cm× 25 cm bar tin with plastic wrap and lightly greasea 25 cm × 30 cm Swiss roll pan. Using your hands,combine minces, onion, garlic breadcrumbs, egg,basil, and oregano in a large bowl. Press half themixture into the bar pan. Lay capsicum strips overthe top and press remaining meat mixture over thecapsicum.Turn the bar pan onto the Swiss roll pan and removethe plastic wrap. Cover the top and sides of meatloafwith bacon slices, ensure bacon overlaps. Cook at180 °C uncovered for 15 minutes. Pour off excess fatfrom meatloaf, brush with glaze and cook uncoveredfor a further 25 minutes or until meatloaf is cookedthrough. Allow standing for 10 minutes before slicing.CCooking GuideMethod:Place all ingredients in a 3-litre dish. Mix well. Cookon HIGH for 10 minutes, stirring halfway throughcooking. Cook on HIGH for a further 10 minutes,stirring halfway through cooking. Serve in taco shellswith chopped tomatoes and shredded lettuce or witha salad and crusty bread.36

Main Fare MeatsCooking GuideMini MeatballsServes: 4Ingredients:500 g topside mince1 onion, finely chopped1 clove garlic, crushed1 / 2 cup fresh breadcrumbs1 tablespoon tomato saucefreshly ground black pepperSauce:1 / 2 cup pineapple pieces,reserve 2 / 3 cup juice1 / 2 cup brown sugar1 tablespoon cornflour1 / 2 cup beef stock1 / 4 cup vinegar2 teaspoons soy sauceMethod:Place mince, onion, garlic, breadcrumbs, tomatosauce and pepper in a large bowl and mix well. Rollmixture into 2.5 cm balls. Place half of balls onto apaper towel lined dinner plate evenly spread.To Cook by Microwave:Cook on MEDIUM for 6 to 8 minutes, turninghalfway through cooking. Set aside. Repeat withremaining mixture.To Cook by Grill:Prepare meatballs as above. Arrange meatballs onHigh Rack and cook on Grill 1 for 20 to 25 minutes,turning once during cooking.Sweet and Sour Sauce:Drain pineapple and reserve pineapple juice. In ajug, combine sugar and cornflour. Add reservedpineapple juice, beef stock, vinegar and soy sauce.Mix well. Cook on HIGH for 4 minutes. Stir and addpineapple pieces. Cook on HIGH for a further 2 to3 minutes. Stir well. Spoon sauce over meatballsand serve.Chinese Beef and VegetablesServes: 4 to 6Ingredients:400 g rump steak, sliced1 teaspoon chopped ginger1 clove garlic, crushed1 tablespoon soy sauce2 tablespoons Hoi sin sauce1 / 4 cup beef stock3 cups sliced vegetables of your choice(e.g. snow peas, broccoli, capsicum)Method:Place rump steak, ginger and garlic in a 3-litre dish.Cook on HIGH for 1 minute. In a 1-cup jug mix soysauce, Hoi sin sauce and beef stock. Mix into beef.Cook on HIGH for 2 minutes. Mix in vegetables.Cook on HIGH for 5 to 6 minutes stirring halfwaythrough cooking time.GRGingered Pork Stir FryServes: 4Ingredients:500 g sliced lean pork1 ⁄ 4 cup teriyaki sauce1 tablespoon honey2 teaspoons minced ginger2 teaspoons cornflour1 onion, sliced300 g sugar snap peas, trimmed1 zucchini, sliced1 ⁄ 2 red capsicum, sliced2 green onions, sliced1 ⁄ 2 cup bean sprouts1 tablespoon toasted sesame seedsMethod:Place pork, teriyaki sauce, honey, ginger andcornflour in a 2-litre dish. Cover and marinate in therefrigerator for 2 hours. Place onion in a 3-litre dish.Cook on HIGH for 1 to 2 minutes. Add marinatedpork and sauce and cook on MED HIGH for 3 to4 minutes. Add peas, zucchini, capsicum, greenonions and bean sprouts. Cook on HIGH for 3 to4 minutes. Sprinkle with sesame seeds and servewith noodles.Beef StroganoffServes: 4Ingredients:1 tablespoon butter1 onion, sliced750 g rump steak sliced thinly2 teaspoons paprika2 tablespoons tomato sauce2 tablespoons Worcestershire sauce200 g sliced button mushrooms1 tablespoon cornflour1 / 2 cup hot beef stock1 / 2 cup sour cream1 tablespoon chopped parsleyMethod:Place butter, onion, meat, paprika, sauces andmushrooms into a 3-litre dish. Cook on MED HIGHfor 8 to 10 minutes. Combine stock and cornflourin a small bowl, then add to meat mixture. Stir well.Cook on MED HIGH for a further 3 to 5 minutes.Add sour cream and parsley. Stir and cook on MEDHIGH for 2 minutes. Serve with egg noodles or rice.To Cook by Auto MenuPlace all ingredients except cornflour, sour creamand parsley into a 3-litre dish. Cover with a lid.Select Auto Menu Casserole then press Start .Blend cornflour with sour cream and stir intocasserole 5 minutes before completion. Servesprinkled with parsley.A37

Main Fare MeatsBeef Roll with Spinach and OnionStuffingServes: 4 to 6Ingredients:2 thick skirt steaks(approx. 500 g each), poundedStuffing:1 tablespoon butter1 clove garlic, crushed1/ 2 bunch spinach,washed and roughly chopped4 green onions, finely sliced1 / 4 cup fresh breadcrumbssalt and pepper1 egg, lightly beaten1 tablespoon slivered almondsSauce:400 g tomato puree1 clove garlic, crushed1 / 2 cup dried oregano1 / 2 teaspoon dried thyme1 / 2 teaspoon dried basilpinch of pepperMethod:Using a sharp knife, score the smooth side of thesteaks to form a diamond pattern. Place steaksscored side down. Set aside. Place butter and garlicinto a 2-litre casserole dish. Cook on HIGH for30 to 40 seconds. Add spinach and green onionsand cook on HIGH for 3 to 4 minutes. Allow to coolslightly. Add breadcrumbs, salt and pepper, egg andalmonds to mixture. Mix until well combined. Placestuffing onto steaks and roll up lengthwise to formtwo long rolls. Secure rolls with string. Place beefrolls on a rack in a 3-litre casserole dish. Cook onMED HIGH for 30 to 35 minutes, turning halfwaythrough cooking. Allow to stand before carving intoslices.Sauce:Place all ingredients into a 1-litre pyrex jug and mixwell. Cook on HIGH for 8 to 10 minutes, or until thesauce is a thick pouring consistency. Pour over beefand serve.Beef Roll with Spinach and Onion StuffingBeef BourguignonneMC AServes: 4Ingredients:750 g topside beef1 / 2 cup red wine1 clove garlic, crushed1 bay leaf125 g streaky bacon, rind removedand bacon chopped12 button onions, peeled1 tablespoon flour3 / 4 cup beef stocksaltfreshly ground black pepper2 tablespoons brandy (optional)125 g button mushrooms,cleaned and trimmedMethod:Trim the meat and cut into 2.5 cm cubes. Place ina large casserole dish with the wine, garlic and bayleaf. Cover and leave several hours or overnight ina refrigerator. Place bacon in a shallow dish, coverwith paper towel.Cook on HIGH for 2 to 3 minutes. Mix in the flourthen gradually add the stock. Combine with all otheringredients except brandy and mushrooms.To Cook by Combination:Prepare as above, cook on Combination 1 for50 minutes. Add the brandy and mushrooms andreturn casserole to oven uncovered for a further10 minutes.To Cook by Auto Menu:Prepare as above and cover with a lid. SelectCasserole , then press Start . Add brandy andmushrooms 10 minutes before the completion ofcooking.Cooking Guide38

Main Fare MeatsPepper Pot BeefServes: 4 to 6Ingredients:1 clove garlic, crushed1 red capsicum, sliced400 g can tomatoes500 g cubed beef1 / 4 cup tomato paste1 tablespoon Worcestershire sauce1 teaspoon cracked pepperMC ARMethod:In a 3-litre dish mix garlic, capsicum, tomatoes, beef,tomato paste, Worcestershire sauce and pepper.To Cook by Microwave:Cook on MED HIGH for 35 to 40 minutes or untilmeat is tender. Stirring regularly. Serve with steamedrice.Cooking GuideHerbed Beef and Mozzarella Roll-upServes: 4Ingredients:750 g topside mince1 onion, finely chopped1 clove garlic, crushedblack pepper2 tablespoons chopped parsley1 tablespoon Italian herbs1 egg, lightly beaten250 g Mozzarella cheese, gratedTomato Sauce:400 g can tomato pieces1 tablespoon tomato paste1 teaspoon dried basilHerbed Beef and Mozzarella Roll-upMCMethod:Mix all ingredients (except cheese) until wellcombined. Lay a large sheet of greaseproof paperonto a work surface. Place meat on paper and pressout firmly to measure 35 x 25 cm. Sprinkle cheeseover meat mixture leaving a 2 cm border around allsides. Tightly roll up meat mixture, remove paper asyou roll. Place in a 23 x 13 cm loaf tin.To Cook Convection:Perheat oven to Convection 190˚C. Cook on 190˚Cfor 50 to 55 minutes. Drain well after cooking. Standfor 5 minutes before slicing.To Cook by Combination:Prepare as above. Cook on Combination 1 for40 to 45 minutes. Drain well after cooking. Stand for5 minutes before slicing.Method for Sauce:Combine all ingredients in a food processor andprocess until smooth. Pour into 4-cup jug. Cover withplastic wrap. Cook on HIGH for 5 to 7 minutes.CTo Cook by Combination:Prepare as above. Cover with a lid and cook onCombination 1 for 50 to 60 minutes, stirringhalfway through cooking.To Cook by Auto Menu:Prepare as above and cover with a lid. SelectCasserole , then press Start .Veal and Pineapple CasseroleServes: 4 to 6Ingredients:125 g bacon, rind removed750 g veal steak, diced2 tablespoons seasoned flour2 onions, sliced450 g can pineapple pieces, drained2 tablespoons parsley, finely chopped1 / 2 teaspoon dried basil1 cup tomato puree1 chicken stock cube, crumbledMC AMethod:Cut bacon into 3 cm pieces. Combine veal, baconand remaining ingredients in a 3-litre casserole dish.Mix well and cover.To Cook by Microwave:Cook on MED HIGH for 30 to 35 minutes. Stirringhalfway through cooking.To Cook by Combination:Prepare as above. Cover with a lid and cook onCombination 1 for 40 to 45 minutes, stirringhalfway through cooking.To Cook by Auto Menu:Prepare as above, cover with a lid. SelectCasserole , then press Start .39

Main Fare MeatsVeal PaprikaServes: 4Ingredients:750 g diced veal250 g mushrooms, sliced1 cup chicken stock1 onion, finely chopped1 teaspoon paprikasalt and pepper2 tablespoons flour1 tablespoon tomato paste1 / 2 cup sour creamMCMethod:In a 3-litre casserole dish combine veal,mushrooms, 1 / 2 cup of the chicken stock, onionpaprika and salt and pepper.To Cook by Microwave:Cook on HIGH for 10 minutes. Blend flour withremaining stock. Stir into veal with tomato paste andcook on HIGH for 2 to 3 minutes. Blend in sourcream. Serve.To Cook by Combination:Prepare as above cover with a lid. Cook onCombination 1 for 35 to 40 minutes. Blend flourwith remaining stock. Stir into veal with tomato pasteand cook on HIGH for 2 to 3 minutes. Blend in sourcream. Serve.Crispy Spinach Stuffed PorkServes: 6Ingredients:1.8 kg boned pork loin roll1 / 2 bunch spinach,washed and stalks removed1 clove garlic, crushedjuice of 1 lemon1 / 2 cup pine nutsMCMethod:Unroll pork on a flat surface. Place spinach leavesgarlic and lemon juice in a 3-litre casserole dish.Cook covered on HIGH for 3 to 4 minutes. Placespinach mixture on top of pork and sprinkle withpine nuts. Re-roll pork tightly and secure with string.Place pork on Low Rack. Cook on Combination 5for 1 1 / 4 to 1 hour 25 minutes. Stand covered for 10minutes before serving.Barbecued Spare RibsServes: 4Ingredients:1 kg pork spare ribs3 / 4 cup fruit chutney1 / 2 cup tomato sauce1 tablespoon soy sauce1 tablespoon Worcestershire sauceGItalian Sausage and Pepper CasseroleServes: 4Ingredients:4 cups water250 g pasta shapes500 g Italian sausages or chipolatas2 large onions, diced1 clove garlic, crushed2 green capsicums, diced410 g tomato purée1 / 2 teaspoon salt1 / 2 teaspoon pepper1 teaspoon Italian herbs1 / 3 cup Parmesan cheeseMCMethod:Place water in a 4-litre casserole dish. Cover andcook on HIGH for 10 minutes. Add pasta, cover andcook on HIGH for 8 to 10 minutes. Stand coveredfor 5 minutes. Drain. Place sausages in a 3-litrecasserole dish. Cover and cook on HIGH for 4 to6 minutes. Drain, slice into 3 cm pieces. Set aside.Place onion and capsicum in casserole dish. Coverand cook on HIGH for 4 to 6 minutes. Stir in pasta,sliced sausages, tomato purée, salt and pepper,herbs and half the Parmesan cheese. Cover andcook on Combination 1 for 20 minutes. Removelid, stir, sprinkle over remaining Parmesan cheese.Cook as above for a further 15 minutes.40Method:Place all ingredients into a large pyrex bowl andmix well. Allow the spare ribs to marinate for severalhours or overnight. Place spare ribs on High Rackand cook on Grill 1 for 20 to 25 minutes. Turnhalfway through cooking. Serve with rice.French Onion Beef CasseroleServes: 4 to 6Ingredients:1 chopped onion1 clove garlic, crushed1 teaspoon mixed dried herbs200 g diced potatoes200 g diced carrots600 g diced beef steak40 g packet French onion soup mix1 / 3 cup tomato paste2 cups beef stock100 g mushrooms1 / 4 cup peasR MCMethod:In a 3-litre dish place onion, herbs, garlic, carrotsand potatoes. Cook on HIGH for 4 minutes. Addsteak, soup mix, tomato paste, and beef stock.Cover. Cook on Combination 1 for 50 minutes,stirring twice during cooking. Add mushrooms andpeas. Cook on Combination 1 for 10 minutes. Aftercooking, allow to stand for 10 minutes.Cooking Guide

Vegetable VarietiesDirections for Cooking Vegetables by MicrowaveFresh VegetablesFrozen VegetablesPlace vegetables in a casserole dish. Add 2 to 3tablespoons of water per 500 g of vegetables. Addsalt to water or add after cooking. Do not place saltdirectly on vegetables. Cover dish with glass lid orplastic wrap.Cook on HIGH according to time recommended incharts. Halfway through cooking, stir, turn vegetablesover or rearrange, if required.Vegetables that are to be cooked whole andunpeeled, need to be pierced to allow steam toescape. Place vegetables on a paper towel lineddinner plate.Allow to stand covered according to the timeindicated in the charts.Remove vegetables from package and place inan appropriate sized container. Vegetables frozenin pouch should be placed in a dish and the toppierced. Cook on HIGH according to directions givenin chart. Vegetables should be cooked covered witha lid or plastic wrap.Dried Beans or PeasPlace hot tap water, in a 4-litre dish. Bring hot waterto the boil on HIGH for 10 to 12 minutes.To Cook by Time:Add beans and 2 tablespoons oil to water. Cookaccording to directions in chart. Stir.Note: Beans such as red kidney beans and limabeans should be soaked overnight before cooking.250 g of dried beans equals about 3 cups cooked.Use in place of canned beans. Allow to stand,covered, for 15 to 20 minutes after cooking.Frozen Vegetables ChartVegetable Quantity Cooking ProcedureApproximate Cooking Time(in min.) on HIGH powerBeans 250 g Cook in covered 2-litre dish. 5 to 7Broad beans 250 g Cook in covered 2-litre dish. 5 to 7Broccoli (spears) 350 g Cook in covered 2-litre dish. 5 to 7Brussels Sprouts 250 g Cook in covered 2-litre dish. 5 to 7Carrots (baby) 250 g Cook in covered 2-litre dish. 6 to 8Cauliflower 250 g Cook in covered 2-litre dish. 5 to 7Cooking GuideCorn ( 1 / 2 cob)Corn (cobs)1 / 2 cob (75 g)250 gCook in covered 2-litre dish.Cook in covered 2-litre dish.3 to 45 to 7Mixed vegetables 250 g Cook in covered 2-litre dish. 5 to 7Peas 250 g Cook in covered 2-litre dish. 5 to 7Spinach 250 g Cook in covered 2-litre dish. 5 to 7Dried Beans and Peas ChartItemContainerAmount Approx. Time to Boil Hot Waterof Hot Water on HIGH Covered (in mins.)To Cook Beans on MEDLOW Covered (in mins.)Lentils (250 g) 4-litre dish 2 litre 10 to 12 15 to 20Soup mix (250 g) 4-litre dish 2 litre 10 to 12 15 to 20Split peas (250 g) 4-litre dish 2 litre 10 to 12 20 to 25Beans (250 g)Soaked overnight4-litre dish 2 litre 10 to 12 25 to 3041

Vegetable VarietiesFresh Vegetables Chart for Time CookingVegetables should be covered and cooked on HIGH power for best results. Weights given are trimmed weights.Vegetable Quantity Cooking ProcedureApproximateCooking Time(in min.)on HIGH powerAsparagus 250 g Covered dish with 1 / 2 cup water. 4 to 6Beans (sliced)-finely 250 g Covered dish with 1 / 4 cup water. 6 to 8Beetroot4 whole(1 kg)Covered with in a 2-litre dish.Stand after cooking 5 mins.Broccoli 250 g Flowerets only, in a covered dish with1 / 4 cup water.12 to 146 to 8Brussels sprouts 500 g Covered dish with 1 / 4 cup water. 4 to 6Cabbage 500 g Shredded, with 1 / 4 cup water in a covereddish.Carrots4 (sliced finely)(250 g)6 to 8With 1 / 4 cup water in a covered dish. 4 to 6Cauliflower 500 g In a covered dish, with 1 / 4 cup water. 6 to 8Celery6 stalks(400 g)Corn 2 cobs (500 g)4 cobs (1 kg)Cut in 1 cm angled pieces with 1 / 4 cupwater, in a covered dish.Brush with melted butter and cook on acovered dish.6 to 84 to 68 to 10Eggplant 1 (500 g) Dice with 1 / 4 cup water in a covered dish. 4 to 6Onions 3 (200 g) Cut in quarters with 1 / 4 cup water in acovered dish.Mushrooms 250 g (sliced) Cook with 2 tablespoons butter in acovered dish.Peas 250 g Shell peas and place with 1 / 4 cup water ina covered dish.Potatoesmashedjacket3 (500 g) Peeled and quartered with 1 / 4 cup water.Prick skins, on paper towel lined plate,uncovered.Pumpkin 500 g Peeled and cut into uniform pieces with1 / 4 cup water in a covered dish.Spinach 250 g Remove stem, cut leaves into small pieces.With 1 / 4 cup water in a dish, covered.Sweet potato(kumara)500 g In serving size pieces with 2 tablespoonsbutter in a covered dish.Turnips 500 g Peeled and sliced finely with 1 / 4 cup waterin a covered dish.Tomatoes 2 (300 g) Sliced and cooked covered with1 tablespoon butter in a dish.6 to 83 to 54 to 610 to 128 to 108 to 104 to 66 to 86 to 82 to 4Zucchini (courgette) 500 g Cut in 2 cm pieces in a covered dish. 5 to 7Cooking Guide42

Vegetable VarietiesCooking GuideCreamed SpinachServes: 4Ingredients:1 bunch spinach, roughly chopped4 green onions, finely chopped1 clove garlic, crushed2 tablespoons sour creamsalt and pepperMethod:Wash and drain spinach leaves. Place spinach greenonions and garlic in a covered 3-litre casserole dish.Cook on HIGH for 6 to 8 minutes.To Cook by Auto Menu:Select Vegetables , then press Start .To Complete:Drain well by squeezing between two dinner plates.Toss through remaining ingredients. Season to taste.Cook on HIGH for 1 to 2 minutes. Serve.Broccoli and Cheese SauceServes: 2 to 3Ingredients:250 g broccoli, washed,trimmed and cut into pieces2 tablespoons waterCheese Sauce:2 tablespoons butter2 tablespoons flour1 cup milk3 / 4 cup grated cheese1 / 4 teaspoon mustardsalt and pepperMethod:Place broccoli and water in a covered 2-litrecasserole dish.Cook on HIGH for 6 to 8 minutes. Drain and setaside.To Cook by Auto Menu:Select Vegetables , then press Start . Drain andset aside.To Complete:Place butter in a 2-cup jug and cook on HIGH for30 seconds. Add flour and mix well. Cook on HIGHfor 20 to 30 seconds. Add milk gradually and stirwell. Cook on HIGH for 2 to 3 minutes, stirringhalfway through cooking. Add cheese, mustard, saltand pepper. Mix well. Pour sauce over broccoli andcook on MEDIUM for a further 1 minute.AAFanned PotatoesServes: 4Ingredients:50 g butter800 g potatoes, peeledsaltpaprikaMethod:Melt butter in a 2-cup jug on HIGH for 1 to 2minutes.Preheat oven to Convection 200°C. Cut potatoeswidthwise in thin slices, without cutting right throughto the base. Place potatoes on Low Rack with cutside uppermost. Pour over melted butter. Sprinklewith salt and paprika. Cook on 200°C for 40 to 45minutes, basting occasionally.Savoury Brussels SproutsServes: 4Ingredients:500 g brussels sprouts2 tablespoons butter150 g bacon, finely chopped1 onion, finely chopped1 teaspoon chopped basil1 teaspoon sugarMethod:Wash and trim brussels sprouts. Place in a covered2-litre casserole dish.Cook on HIGH for 4 to 5 minutes. Drain.To Cook by Auto Menu:Select Vegetables , then press Start . Drain.To Complete:Place remaining ingredients in a 2-litre casseroledish. Cook on HIGH for 3 to 5 minutes. Addbrussels sprouts and cook on HIGH 1 to 2 minutes.Serve.Herbed VegetablesServes: 6 to 8Ingredients:200 g sliced snow peas200 g sliced carrots200 g sliced zucchini2 tablespoons chopped parsleyMethod:In a 2-litre dish combine all vegetables.Cover and cook on HIGH for 3 minutes.Stir and cook on HIGH for a further 3 minutes.Sprinkle with parsley.CAR43

Vegetable VarietiesFrittataServes: 4Ingredients:400 g potatoes, thinly sliced1 onion, peeled and sliced1 / 2 red capsicum, finely sliced1 / 2 green capsicum, finely sliced1 medium sized tomato, chopped2 tablespoons chopped basil4 eggs1 / 3 cup sour creamsalt and pepper1 / 2 cup grated tasty cheeseMethod:Place potatoes and onion into a 2-litre shallow dishand cook on HIGH for 5 to 7 minutes. Prepareremaining vegetables. Beat together eggs andsour cream, season with salt and pepper. Add allremaining vegetables to dish. Pour over egg mixtureand cook on HIGH for 4 to 5 minutes. Sprinkle withcheese and cook on MED HIGH for a further8 to 10 minutes. Allow to stand covered for5 minutes before serving.Stuffed TomatoesServes: 2Ingredients:2 large tomatoes1 / 4 cup fresh breadcrumbs1 / 4 cup grated cheese4 green onions, finely sliced1 tablespoon finely chopped parsleysalt and pepper1 / 4 cup extra grated cheeseMethod:Cut tops off tomatoes. Scoop out pulp of tomato witha teaspoon. Mix with remaining ingredients, exceptextra cheese. Place tomatoes in a 1-litre dish. Cookon HIGH for 1 minute. Spoon mixture back intotomato shells. Sprinkle tomatoes with extra cheese.Place tomatoes into a 2-litre casserole dish andcook on HIGH for 2 to 3 minutes.Tip:To cook 4 stuffed tomatoes, cook on HIGH for6 to 8 minutes.Tomato Vegetable CasseroleServes: 2 to 4Ingredients:200 g sliced mushrooms1 egg plant, chopped200 g zucchini sliced1 capsicum, sliced1 onion sliced410 g can tomatoes1 / 2 cup tomato puree1 teaspoon mixed herbs1 teaspoon minced garlicMethod:In a 4-litre dish place mushrooms, eggplant,zucchini, capsicum and onion. Cover.Cook on HIGH for 10 minutes. Add tomatoes,puree, mixed herbs and garlic. Cover. Cook onHIGH for 10 minutes.Vegetable CurryServes: 4 to 6Ingredients:1 onion sliced2 tablespoons green curry paste3 cups sliced vegetables440 g can chick peas, drained1 cup coconut milk1 tablespoon lemon juice1 tablespoon soy sauce1 / 2 cup chopped nutsMethod:In a 3-litre dish place onion and curry paste. Cookon HIGH for 2 minutes. Add vegetables, chick peas,coconut milk, lemon juice and soy sauce. Cook onHIGH for 10 minutes. Sprinkle with nuts.Oriental VegetablesServes: 4 to 6Ingredients:1 cup diagonally sliced celery1 large onion, cut into eighths1 green capsicum, diced1 red capsicum, diced1 cup sliced mushrooms1 tablespoon Hoi Sin sauce2 teaspoons soy sauceMethod:Add vegetables to a 3-litre dish and stir well. Cookon HIGH for 4 to 5 minutes, stirring halfway throughcooking. Mix together sauces in a 1-cup glass jugand cook on HIGH for 1 minute. Pour over hotvegetables and mix well. Cook on HIGH for1 minute.RRCooking Guide44

Vegetable VarietiesCheesy Mashed PotatoesServes: 4Ingredients:500 g potatoes, peeled and quartered1 / 4 cup water1 / 4 cup milk1 tablespoon butter1 / 4 cup grated cheesepinch of nutmegMethod:Place potatoes and water into a 2-litre casseroledish. Cover and cook on HIGH for 8 to 10 minutes.Drain. Mash potatoes with a potato masher. Addremaining ingredients except nutmeg. Mix well. Cookon HIGH for 1 minute, sprinkle with nutmeg. Stirwell before serving.Cheese and Ham Filled PotatoesCheese and Ham Filled PotatoesARDuchess PotatoesGServes: 4Ingredients:800 g (4) medium size potatoes100 g ham, finely diced3 tablespoons chopped chives40 g butter1 / 2 cup grated Cheddar cheeseServes: 4Ingredients:500 g potatoes, peeled and quartered1 / 4 cup water1 egg, lightly beaten1 / 4 cup creamsalt and white pepperCooking GuideMethod:Place potatoes on a dinner plate. Cook on HIGH for10 minutes. Allow to cool slightly. Cut offtops of potatoes and scoop out filling. Mash fillingwith remaining ingredients. Spoon filling intopotatoes.Cook on MED HIGH for 4 minutes.To Cook by Auto Menu:Select Root Veg. , then press Start .Mini Baked PotatoesServes: 4Ingredients:500 g halved chat potatoesoil, for brushing1 tablespoon dried thymeMethod:Place potatoes in a shallow dish. Brush with oil, andsprinkle with thyme. Place on High Rack and cookon Grill 1 for 18 minutes. Turn over and rearrange.Cook on Grill 1 for another 18 minutes.RGMethod:Place potatoes and water in a 2-litre casserole dish.Cover and cook on HIGH for 10 to 12 minutes.Drain well and mash. Add egg and cream, mixuntil smooth. Season to taste with salt and pepper.Grease a round baking tray with melted butter. Placepotato mixture into a piping bag and pipe mixtureinto approximately 5 cm circles on the baking tray.Place on High Rack and cook on Grill 2 for12 to 14 minutes.Potato WedgesServes: 4Ingredients:1 kg potatoesoil, for brushingGMethod:Cut potatoes into wedges. Place in ceramic shallowdish. Cook on HIGH for 7 minutes. Brush with oil.Place dish on High Rack. Cook on Grill 1 for40 minutes.Turn over during cooking.R45

Vegetable VarietiesSaute MushroomsServes: 4 to 6Ingredients:1 tablespoon butter400 g mushrooms1 clove garlic, crushedsalt and pepper2 tablespoons chopped parsleyMethod:Place Butter in a 2-litre dish and cook on HIGH for30 to 40 seconds. Add mushrooms, garlic, salt,pepper and parsley. Cover and cook on HIGH for3 to 4 minutes. Stir halfway through cooking.Tomato and OnionServes: 4Ingredients:600 g (approx. 3) tomatoes, thinly sliced1 onion, thinly sliced1 / 2 teaspoon basilsalt and pepper to tasteMethod:Place all ingredients in a 2-litre casserole dish. Cookcovered on HIGH for 7 to 10 minutes. Serve withbarbecued steak or grilled meat.Honey Glazed CarrotsServes: 4 to 6Ingredients:500 g (approx. 4) carrots2 tablespoons brown sugar2 teaspoons butter2 tablespoons honeyMethod:Peel and thinly slice carrots.Combine all ingredients in a 2-litre casserole dish.Cover and cook on HIGH for 6 to 8 minutes. Serve.To Cook by Auto Menu:Prepare as above. Cover with a lid or plastic wrap.Select Vegetables then press Start . Serve.Potato CasseroleServes: 4 to 6Ingredients:750 g sliced potatoes1 cup sour cream1 / 4 cup milk3 green onions, sliced2 bacon rashers, chopped1 / 2 cup grated cheeseMC GMethod:In a 2-litre dish place potatoes, sour cream and milk.Place on Low Rack.To Cook by Combination and Grill:Cook on Combination 5 for 40 minutes. Top withgreen onions, bacon and cheese. Cook on Grill 1 for10 minutes.To Cook by Microwave:Top with spring onions, bacon and cheese. Coverand cook on HIGH for 18 to 20 minutes.Stand covered for 5 to 10 minutes before serving.ARCabbage Ham and OnionServes: 6Ingredients:500 g cabbage, shredded2 tablespoons water1 onion, finely chopped1 tablespoon butter125 g ham, finely choppedsalt and pepperMethod:Place cabbage and water in a 3-litre casserole dish.Cover and cook on HIGH for 10 to 12 minutes.Drain and set aside.To Cook by Auto Menu:Prepare cabbage as above. Select Vegetables ,then press Start . Drain and set aside.To Complete:Place onion and butter in a 1-litre casserole dish andcook on HIGH for 3 to 4 minutes. Add onion mixtureand ham to cabbage and mix well. Return to ovenand cook on HIGH for 2 to 3 minutes. Season withsalt and pepper and serve.Red Coconut DhalServes: 4Ingredients:1 cup red lentils1 teaspoon turmeric2 cups coconut milk1 1 / 4 cups water1 teaspoon red chilli, crushed1 teaspoon garlic, crushedMethod:Place all ingredients in a 1-litre dish. Cook onMEDIUM for 10 minutes. Stir. Cook on MEDIUM for10 minutes.ARCooking Guide46

Vegetable VarietiesCooking GuideSausage & Bean Stuffed CapsicumsServes: 4Ingredients:250 g thin Italian sausages1 small onion, chopped2 tablespoons tomato paste1 tablespoon chopped parsley440 g red kidney beans, drained1 ⁄ 2 cup cooked long grain rice4 medium red capsicum1 ⁄ 4 cup tomato paste, extra1 tablespoon grated parmesan cheeseMethod:Place sausages onto a paper towel lined dinnerplate. Cook on MED HIGH for 2 minutes, turn andcook for a further 2 minutes. Set aside. Place onionand tomato paste into a medium microwave safebowl. Cook uncovered on HIGH for 2 minutes.Remove skins from sausages and cut sausages into1 cm slices. Stir through onion mixture along withparsley, beans and rice. Remove tops from capsicum.Take out the seeds and white membrane anddiscard. Fill capsicum with stuffing mixture. Place intoa shallow sided microwave safe dish. Blend togetherextra tomato paste with half a cup of water. Pour overand around capsicum. Cook uncovered on HIGH for12 to 14 minutes. Rotate halfway through cooking.Sprinkle each capsicum with parmesan and cook onHIGH for a further 2 minutes.Tip: substitute any thin sausagesFreeze leftover rice then defrost on HIGH for2 minutes per cup.Curried Creamy BeansServes: 4Ingredients:2 cups frozen green beans2 tablespoons cream cheese2 tablespoons sour cream2 green onions, finely sliced1 / 2 teaspoon curry powder1 / 4 teaspoon saltMethod:Place beans in a 2-litre casserole dish. Cover andcook on HIGH for 4 to 6 minutes. Drain and allow tostand, covered. Mix remaining ingredients in a smallbowl. Pour over beans and mix well. Cook on HIGHfor 1 / 2 to 1 minute. Serve hot.Minted PeasServes: 4Ingredients:1 kg fresh peas, shelled1 teaspoon water1 teaspoon butter1 tablespoon chopped mintsalt and pepperMethod:Combine all ingredients in a 1 litre casserole dish.Cover and cook on HIGH for 6 to 8 minutes. Stirand serve.To Cook by Auto Menu:Prepare as above.Cover with a lid or plastic wrap. Select Vegetables ,then press Start . Stand covered for 2 to 3minutes.Tip: Frozen Peas can be substituted for fresh. 250 gof frozen peas will take 5 to 7 minutes on HIGH.Cauliflower Au GratinServes: 2 to 4Ingredients:500 g cauliflower,trimmed and cut into pieces2 tablespoons water2 tablespoons butter2 tablespoons flour1 cup milk1 / 4 cup grated tasty cheese2 tablespoons fresh bread crumbsMethod:Place cauliflower and water in a covered shallowcasserole dish.Cook on HIGH for 6 to 8 minutes. Stand coveredwhile making sauce.To Cook by Auto Menu:Prepare cauliflower as above. Select Vegetables ,then press Start . Stand covered while makingsauce.To Make Sauce:Place butter in a 1-litre dish. Cook on HIGH for30 to 50 seconds. Stir in flour and cook on HIGH for1 minute. Add milk gradually. Stir well. Cook onHIGH for 2 to 3 minutes, stirring halfway throughcooking.To Complete:Drain cauliflower and pour over sauce. Sprinkle withcheese and breadcrumbs. Place a dish on High Rackand cook on Grill 1 for 6 to 8 minutes.AAG47

Rice, Pasta and CerealDirections for Cooking Rice and Other Grains by MicrowaveFollow directions in chart on page 49 for recommended dish size, amounts of water and cooking time. Addgrain to cold water. Add salt and butter according to package directions.Cook on HIGH for time recommended in chart. Allowto stand covered before serving.For special rice, substitute beef or chicken stock forwater. Add cooked onion, mushrooms or crumbledbacon before serving.Directions for Cooking Pasta by MicrowaveFollow directions in the chart on page 49 for recommended dish size, amount of water and cooking time. Boilwater, with 1 teaspoon salt and 1 tablespoon oil. Add pasta and cook for times recommended in the chart.Cook on HIGH. Test pasta for desired cooking before adding more time. Slightly under cook pasta that will beheated again in casserole. Stir and let stand, uncovered for 5 minutes.Drain and rinse before serving.Directions for Cooking Hot Cereal by MicrowaveCombine 1 / 4 cup of quick cooking oats, pinch salt and 2 / 3 cups hot tap water in a breakfast bowl.Cooking GuideCook on HIGH for 1 to 2 minutes, stirring halfwaythrough cooking.Let stand 1 to 2 minutes before serving. Top asdesired with sugar or spices.48

Rice, Pasta and CerealItemDirections for Cooking Rice and Other Grains by MicrowaveContainerAmountof Cold WaterApprox. Time toCook Grain onHIGH Uncovered(in minutes)Standing Time(in minutes)RICEBrown (1 cup) 4-litre dish 3 cups 22 to 25 10Long grain (1 cup) 3-litre dish 2 cups 10 to 12 5Short grain (1 cup) 3-litre dish 2 cups 10 to 12 5BARLEY (1 cup) 3-litre dish 4 cups 25 to 30 10ItemEgg Noodles medium width(250 g)Directions for Cooking Pasta by MicrowaveContainerAmountof Boiling WaterApprox. Time toCook Pasta onHIGH Uncovered(in minutes)Standing Time(in minutes)4-litre dish 6 cups 6 to 8 5Elbow macaroni, (250 g) 3-litre dish 4 cups 8 to 10 5Lasagna Noodles(250 g) 4-litre dish 6 cups 8 to 10 5Spaghetti (375 g) 4-litre dish 4 cups 10 to 12 5Specialty Noodles bows,shells, etc. (250 g)4-litre dish 4 cups 8 to 10 5Cooking GuideFragrant Coconut RiceServes: 4 to 6Ingredients:1 onion, finely chopped2 cups long grain rice600 ml chicken stock300 ml coconut milk1 teaspoon turmeric1 teaspoon cuminMethod:Combine all ingredients in a 3-litre dish. Cook onHIGH for 18 minutes. Stir and cover. Allow to standfor 5 minutes.RMacaroni and CheeseServes: 4 to 6Ingredients:60 g butter1 onion, finely chopped2 tablespoons flour2 cups milk1 cup grated tasty cheese6 cups cooked macaroni, drained well1 / 2 cup extra grated tasty cheesepaprikaMethod:Place butter and onion in a 2-litre casserole dish andcook on HIGH for 3 minutes. Add flour, mix well andcook on HIGH for 1 minute. Blend in milk and cookon HIGH for 4 to 5 minutes, stirring halfway throughcooking. Add cheese and macaroni and pour into adeep 20 cm round dish.Top with extra cheese and sprinkle with paprika.Cook on HIGH for 6 to 8 minutes.49

Rice, Pasta and CerealSeasoned RiceServes: 6 to 8Ingredients:1 onion chopped1 cup long grain rice1 teaspoon thyme625 ml chicken stock1 / 4 cup slivered almonds, toasted1 / 4 cup sultanasARMethod:In a 3-litre dish place onion, rice, thyme and chickenstock. Cook on HIGH for 15 minutes. Stir. Cover.Stand for 10 minutes. Add almonds, sultanas, andserve.To Cook by Auto MenuPrepare as above. Cover with plastic wrap. SelectRice , then press Start . After cooking, stir inremaining ingredients. Before serving.Seasond RicePaellaServes: 6 to 8Ingredients:500 g mussels in shell1 / 4 cup water1 green capsicum, sliced1 red capsicum, sliced2 onions, sliced1 clove garlic, crushed2 tablespoons butter2 cups long grain rice440 g can peeled tomatoes, roughly chopped1 1 / 2 cups hot chicken stockpinch saffron powder1 1 / 2 cups cooked diced chicken200 g peeled green prawnsMethod:Place mussels and water into a 3-litre dish, coverand cook on MED HIGH for 4 to 5 minutes. Setaside. Place capsicums, onions, garlic and butterinto a 4-litre dish and cook on HIGH for 4 to 6minutes. Add rice and stir well. Cook on HIGH for2 to 4 minutes. Stir in tomatoes, hot chicken stockand saffron. Cook on HIGH for 16 to 18 minutes.Stir in chicken, prawns and mussels and cook onMED HIGH for 4 to 6 minutes. Stand for5 minutes before serving.Chicken RisottoServes: 4Ingredients:300 g fresh asparagus, chopped2 tablespoons olive oil300 g arborio rice1 clove garlic, crushed4 cups boiling chicken stock2 cups coarsely chopped cooked chicken1 ⁄4 cup grated fresh parmesan cheese1 ⁄4 cup creamground black pepperextracoarsely grated parmesan cheeseMethod:Place asparagus into a 2-litre dish and cook onHIGH for 1 minute. Set aside. Place oil, rice andgarlic in a 3-litle microwave safe dish. Cook coveredon HIGH for 1 minute. Add 2 cups of boiling chickenstock, cook on HIGH for 5 minutes. Stir twice duringcooking. Add remaining chicken stock and cookon HIGH for another 5 minutes. Add remainingingredients along with asparagus and stir into risotto.Cook covered on HIGH for 3 minutes. Stand for5 minutes. Serve topped with extra parmesan andblack pepper.RCooking Guide50

Rice, Pasta and CerealChickpea Salad with Coriander DressingServes: 4 to 6Ingredients:1 cup dried chickpeas, water for soaking3 cups boiling water1 red capsicum, diced1 Lebanese cucumber, diced250 g cherry tomatoes, quartered1 Spanish onion, dicedCoriander Dressing:1 ⁄2 cup lemon juice2 teaspoons sugar1 ⁄2 cup chopped fresh coriander1 teaspoon chopped red chilliMethod:Cover chickpeas with water and soak overnight.Drain. Place chickpeas and boiling water into a 3-litredish and cook on MED HIGH for 25 to 30 minutes.Drain and allow to cool.Combine remaining salad ingredients in a large bowland mix well.Creamy Bacon SauceDressing:Combine all ingredients in a screw top jar, shakewell. Pour over salad and toss well.Cooking GuideCreamy Bacon SauceServes: 4 (Makes: 500 ml)Ingredients:1 onion, chopped3 bacon rashers, chopped1 clove garlic, crushed300 ml cream1 / 4 cup grated parmesan cheesepepper2 tablespoons chopped fresh parsleyMethod:In a 2-litre dish, mix onion, bacon and garlic. Cookon HIGH for 4 minutes. Add cream, cheese, pepperand parsley. Cook on HIGH for 3 to 4 minutesServe with fettuccine or your favourite pasta.RSpaghetti Meat SauceServes: 4 to 6Ingredients:500 g minced beef1 onion, chopped1 clove garlic, crushed425 g can tomatoes1 cup tomato puree2 beef stock cubes1 tablespoon dried mixed herbs1 / 4 cup red winepepperMethod:In a 3-litre dish mix all ingredients. Cook on HIGH for9 minutes. Stir. Cook on MED HIGH for 9 minutes.Stir. Cook on MED HIGH for another 9 minutes.R51

Rice, Pasta and CerealCreamy Sun-Dried Tomato PenneServes: 4Ingredients:250 g penne5 cups boiling water1 ⁄ 2 cup sun-dried tomatoes in oil, drained1 cup basil leaves1 ⁄ 4 cup toasted pinenuts1 ⁄ 3 cup grated parmesan cheese300 ml cream1 ⁄ 2 cup sliced ham1 ⁄ 4 cup grated parmesan cheese, extraAMethod:Place pasta and water in a 4-litre casserole dish.Cook on HIGH for 14 to 16 minutes, or cook byAuto Cook. While pasta is cooking, prepare sauce.Place all ingredients except ham and extra parmesancheese in a blender, process until smooth. Drainpasta and add sauce. Serve topped with ham andextra parmesan cheese.To Cook by Auto MenuPrepare as above. Select Pasta then press Start .Chicken and Mushroom Pasta SauceServes: 6Ingredients:30 g butter1 onion chopped1 teaspoon minced chopped2 tablespoons plain flour1 / 2 teaspoon mustard1 1 / 2 cups milk1 cup diced cooked chicken1 cup sliced mushrooms1 / 2 cup grated cheese2 tablespoons parsleyMethod:In a 3-litre dish place butter, onion, and garlic.Cook on HIGH for 3 minutes. Stir in plain flour andmustard. Cook on HIGH for 1 minute. Whisk in milk.Set on HIGH for 1 minute. Stir. Cook on HIGH for1 minute. Mix in chicken, mushrooms, cheese andparsley. Cook on HIGH for 2 minutes. Stir. Cook onHIGH for 2 minutes.RPenne PuttanescaPesto and Egg NoodlesServes: 6Ingredients:500 g penne pasta2 litre boiling water1 tablespoon olive oil3 cloves garlic, crushed1 teaspoon dried chilli flakes1 kg (approx. 5) tomatoes, roughly chopped200 g kalamata olives, pitted6 anchovy fillets, drained andchopped1 ⁄ 3 cup capers, drained and rinsed1 ⁄ 3 cup flat leaf parsley, chopped2 tablespoons finely shredded basil leavesMethod:Place pasta and boiling water into 4-litre dish. Stirand cook on HIGH for 12 to 14 minutes or untiltender. Drain and set aside. Place oil and garlic intoa 2-litre dish and cook on HIGH for 1 minute. Stirin chilli and tomatoes. Cover and cook and HIGHfor 5 minutes, stir halfway through cooking. Addremaining ingredients and cook on HIGH for further10 minutes or until tomatoes break down and saucehas thickened. Stir sauce into pasta. Cover and cookon HIGH for 2 to 3 minutes to heat through. Seasonand serve topped with extra basil leaves or parsley.Cooking GuidePesto and Egg NoodlesServes: 6 to 8Ingredients:6 cups boiling water250 g packet egg noodles2 cloves garlic, crushed1 / 2 cup chopped fresh basil leaves1 / 4 cup pine nuts, finely chopped1/ 2 cup grated Parmesan cheese1 cup olive oilsalt and black pepper52Method:Place water in a 3-litre casserole dish. Add eggnoodles. Cook on HIGH for 6 to 8 minutes. Mixtogether garlic, basil, nuts and cheese in a blender.Gradually pour in olive oil, pulsing constantly.Season and stir through drained noodles.

Cakes, Slices and BiscuitsCooking GuideCaramel Banana CakeMakes: 1 x 20 cm ring cakeIngredients:125 g butter, softened3 / 4 cup brown sugar2 eggs, lightly beaten1 cup mashed banana1 1 / 2 cups self-raising flour1 teaspoon bicarbonate of soda3 / 4 cup sour cream1 tablespoon milk1 / 2 cup pecans, roughly choppedCaramel Icing:40 g butter1 / 2 cup brown sugar2 tablespoons sour cream1 / 4 cup pecans, roughly chopped1 1 / 2 cups icing sugarMethod:Preheat oven to Convection 170°C. Creambutter and sugar until light and fluffy. Beat in eggsuntil combined. Stir in banana. Fold in sifted dryingredients alternately with sour cream and milk. Stirin pecans. Pour into greased and lined 20 cm ringpan. Place on Low Rack and cook on 170°C for45 minutes or until cooked. When cool, spread withcaramel icing.To Cook by Auto Menu:Prepare as above. Place on Low Rack.Select Cake/Dessert , then press Start .Caramel Icing:Melt butter and brown sugar on HIGH for 1 to 2minutes. Heat until well combined. Do not boil. Addsour cream, stir in icing sugar. Spread over cooledcake. Decorate with pecans.Quick Mix Chocolate CakeMakes: 1 x 20 cm ring cakeIngredients:1 cup self-raising flour1 cup caster sugar2 tablespoons cocoa3 tablespoons butter, softened2 eggs1 / 3 cup milkMethod:Sift all dry ingredients into a bowl, add butter, eggsand milk. Beat with a wire whisk for 1 to 2 minutes.Grease a 2-litre plastic ring mould and line withpaper towel. Pour mixture into mould and cook onMED HIGH for 5 to 7 minutes. Stand covered for5 minutes before turning out. Cool on a wire rack.Tip: To soften butter cook on MEDIUM for10 to 15 seconds.CAVanilla Poppy seed CakeMakes: 19 x 9 cm loaf panIngredients:125 g butter1 cup caster sugar1 teaspoon vanilla essence2 eggs1 1 / 2 cups plain flour1 / 2 cup sour cream1 / 4 cup poppy seedsLemon Icing:40 g butter1 1 / 2 cups icing sugar1 tablespoon lemon juiceMethod:Preheat oven to Convection 170°C. Grease andpaper line a 19 x 9 cm loaf pan. Cream butter, sugarand essence until light and fluffy. Beat in eggs,one at a time until combined. Stir in half the siftedflour and sour cream and then remaining flour,sour cream and poppy seeds. Spread mixture intoprepared pan. Place on Low Rack and cook on170°C for 50 minutes to 1 hour. Stand for10 minutes before turning onto wire rack. Spreadcold cake with icing.Lemon Icing:Beat butter until light, before beating in icing sugarand lemon juice.Coconut and Apricot CakeMakes: 1 x 20 cm round cakeIngredients:1 cup chopped dried apricots1 cup apricot nectar125 g butter, softened2 / 3 cup raw sugar2 eggs, separated1 1 / 2 cups self-raising flour1 1 / 2 cups coconutMethod:Preheat oven to Convection 170˚C. Place apricotsand nectar in a small bowl. Cook on HIGH for 3 to5 minutes. Grease and line a deep 20 cm roundpan. Cream butter and sugar until light and fluffy.Beat in egg yolks, one at a time until combined.Stir in coconut and half the sifted flour and apricotmixture. Stir in remaining flour and apricots. Beategg whites until soft peaks form. Fold into mixtureand spread into prepared pan. Place on Low Rackand cook on 170°C for 40 to 50 minutes. Allow tostand for10 minutes before turning onto rack to cool.To Cook by Auto Menu:Prepare as above. Place on Low Rack.Select Cake/Dessert , then press Start .CCA53

Cakes, Slices and BiscuitsMocha Carrot CakeMakes: 23 cm ring panIngredients:1 cup self-raising flour1 / 2 teaspoon bicarbonate of soda1 / 2 cup caster sugar1 / 2 cup crushed pineapple1 cup grated carrot3 / 4 cup chopped pecans60 g chocolate2 eggs1 / 3 cup oilIcing:60 g cream cheese20 g butter1 1 / 2 cups icing sugar1 tablespoon lemon juice1 / 4 cup chopped pecansMethod:In a bowl place flour, bicarbonate of soda, sugar,pineapple, carrot and pecan nuts. Place chocolateinto a small bowl and cook on MED HIGH for40 seconds to 1 minute, stir halfway throughcooking. Preheat oven to Convection 170°C.Add chocolate, eggs, and oil to flour mixture and mixuntil well combined. Grease a microwave safe ringdish. Place on Low Rack. Cook for 40 to50 minutes. Allow to stand covered for 5 minutesbefore turning out to cool. Beat together all icingingredients except pecan nuts. Spread icing overcooled cake and sprinkle with pecan nuts.To Cook by Auto Menu:Prepare as above. Place on Low Rack.Select Cake/Dessert , then press Start .ACRich Fruit CakeServes: 6 to 8Ingredients:1.5 kg mixed dried fruit1 / 4 cup chopped glacé pineapple1 cup slivered almonds250 g butter1 cup brown sugar2 teaspoons cinnamon2 teaspoons mixed spice1 / 2 cup sherry1 / 2 cup water3 eggs lightly beaten1 tablespoon golden syrup2 teaspoons parisienne essence1 teaspoon grated lemon rind2 teaspoons grated orange rind1 / 2 cup orange juice1 3 / 4 cups plain flour1 / 3 cup self-raising flour1 / 2 teaspoon bicarbonate sodaMethod:Grease a deep 23 cm round cake pan. Line thebase and sides with two thicknesses of greaseproofpaper, bring the paper 5 cm above the edge ofthe pan. Combine fruit, almonds, butter, sugar,spices, sherry and water in a large bowl. Preheatoven to Convection 150°C. Add eggs, golden syrup,parisienne essence, rinds and juice to fruit mixture.Stir in remaining ingredients. Spread mixture evenlyinto the pan. Place on Low Rack and cook for1 1 / 2 to 2 hours or until cake is cooked. Cover cakewith foil. Allow to cool in pan about 1 hour, beforeturning onto a wire rack. Allow to cool slightly.CChocolate and Coffee TrufflesMakes: Approximately 24Ingredients:1 cup icing sugar1 / 4 cup cocoa1 tablespoon instant coffee powder60 g plain sweet biscuits, crushed60 g copha1 teaspoon vanilla essence1 / 2 cup condensed milkchocolate sprinklesMethod:Sift icing sugar, cocoa and coffee into a bowl. Addbiscuits and mix until well combined. Place copha ina small bowl and cook on HIGH for 1 1 / 2 to2 minutes. Cool copha slightly and add to dryingredients. Mix well. Add vanilla and condensedmilk, combine until mixture is thick. Chill for30 minutes. Pinch off pieces to form balls slightlysmaller than a walnut shell. Roll in chocolatesprinkles and chill.54Chocolate FudgeMakes: 25 squaresIngredients:300 g dark chocolate pieces400 g condensed milk1 cup chopped nuts2 teaspoons vanilla essenceMethod:Grease and line a 20 cm square dish. In a 2-litrebowl, place chocolate pieces and condensed milk.Cook on HIGH for 2 minutes. Stir. Mix in choppednuts and vanilla. Pour into prepared dish. Chill untilset cut in squares.RCooking Guide

Cakes, Slices and BiscuitsCooking GuideSour Cream Chocolate BarsMakes: 18 piecesIngredients:100 g butter, softened1 ⁄ 2 cup caster sugar1 egg150 g sour cream1 teaspoon vanilla essence1 cup plain flour1 ⁄ 4 cup cocoa1 ⁄ 2 teaspoon bicarbonate of sodapinch saltChocolate icing:2 ⁄ 3 cup dark chocolate melts50 g butter2 cups icing sugar mixture, sifted2 tablespoons milk1 teaspoon vanilla essenceMethod:Grease a square (20 cm base) microwave-safe dish.Line the base with non-stick paper allowing the paperto extend up and over two sides of the dish. Placebutter and sugar into a medium size bowl and beatwith an electric mixer until pale and creamy. Beat inegg, sour cream and vanilla until mixed thoroughly.Sift together, flour, cocoa, bicarb soda and salt.Stir into creamed mixture with a large metal spoonuntil well mixed. Mixture will be firm. Spread evenlyinto the prepared dish using the back of a spoon tosmooth top of mixture. Cook on MEDIUM for7 minutes or until centre is just cooked.Spread with icing while still warm and allow to coolcompletely before slicing.Chocolate icing:Place chocolate and butter into a medium microwavesafebowl. Cook on MEDIUM for 1 1 ⁄2 minutes, stirhalfway through cooking. Stir in remaining ingredientsand beat with wooden spoon until smooth.Blueberry MuffinsMakes: 6Ingredients:225 g plain flour1 / 4 cup brown sugar1 / 4 cup caster sugar1 eggs1 / 2 cup milk125 g melted butter2 tablespoons baking powder1 tablespoon cinnamon125 g blueberriesCRLemon FriandsMakes: 8Ingredients:180 g unsalted butter250 g icing sugar80 g plain flour125 g almond meal2 lemons, zested6 egg whites1 tablespoon lemon juice1 teaspoon vanillaMethod:Lightly grease a 6-hole friand pan. Place the butter ina 2-litre dish and heat on MEDIUM for 2 to 3 minutes.Set aside to cool. Preheat oven to Convection 180°C.Sift the icing sugar into a bowl and stir in the almondmeal and lemon zest.In a clean bowl whisk the egg whites until just frothy.Add the dry ingredients along with the butter, lemonjuice and vanilla. Fold the mixture to combine. Fill themoulds 3 ⁄4 full. Place on Low Rack. Bake at 180° C for16 to 20 minutes or until golden and skewer wheninserted comes out clean. Allow to cool for 5 minutesbefore turning out. Serve completely cooled, dustedwith icing sugar.Apple Spice MuffinsMakes: Approximately 12Ingredients:2 cups self-raising flour1 cup plain flour1 teaspoon bicarbonate of soda1 cup brown sugar, firmly packed2 eggs, lightly beaten1 1 / 2 cups milk3 / 4 cup oil2 teaspoons ground cinnamon1 cup finely chopped appleMethod:Preheat oven to 200°C.Grease a muffin tin. Sift dry ingredients into abowl, stir in sugar, then combined eggs, milk andoil, do not over mix, batter should be lumpy. Stir incinnamon and apple. Pour into muffin tin.Place on Low Rack and cook on 200°C for 18 to 20minutes. Stand 2 minutes, remove from tin, cool on awire rack.CCMethod:Preheat oven to Convection 190°C. In a 4-litre dishmix all ingredients. Spoon mixture into a greased6 muffin tin. Place on Low Rack and cook on 190°Cfor 18 to 20 minutes.55

Cakes, Slices and BiscuitsLace BiscuitsMakes: 18 to 20 biscuitsIngredients:2 tablespoons liquid glucose1 / 4 cup brown sugar60 g butter, melted1 / 3 cup plain flour60 g almonds, finely choppedMethod:Combine glucose and sugar in a 1-litre casseroledish. Cook on MEDIUM for 2 to 3 minutes. Addmelted butter to glucose mixture. Stir in flour andalmonds. Mix well.Preheat oven to Convection 180°C. Place smallteaspoonful of mixture 8 cm apart onto a greasedoven tray (It is best to cook one tray at a time.).Place on Low Rack and cook on 180°C for 8 to10 minutes. Stand for 1 minute before removingbiscuits from tray, to allow edges to firm for easierremoval.Tip: To make brandy snaps wrap hot biscuitsaround the handle of a wooden spoon and allow tocool. Fill centers with whipped cream.Note: Liquid glucose is available at most health foodshops.CChocolate Chip CookiesMakes: 30 large cookiesIngredients:250 g butter1 cup brown sugar1 cup caster sugar1 teaspoon vanilla essence2 eggs3 cups self-raising flour250 g choc bitsMethod:Preheat oven to 2 Level Convection 180°C. Creambutter and sugar together until light and fluffy. Beatin vanilla and eggs until well combined. Fold in flourand chocolate bits. Place tablespoons of mixture ongreased baking trays. Place on High and Low Rack.Cook on 180°C for 12 to 15 minutes or until goldenbrown.2CAnzac BiscuitsMakes: 24 biscuitsIngredients:125 g butter2 tablespoons golden syrup1 teaspoon bicarbonate of soda2 tablespoons hot water1 cup rolled oats1 cup coconut1 cup plain flour1 cup brown sugarMethod:Preheat oven to 2 Level Convection 160°C.Place butter and golden syrup into a 2-litre bowl.Heat on MEDIUM for 2 to 3 minutes.Combine bicarbonate of soda and water in a smallbowl. Add dry ingredients and water mixture to butterand syrup. Mix well. Place tablespoon of mixture ongreased baking trays, allowing room for spreading.Place on High and Low Rack. Cook on 160°C for12 to 14 minutes. Leave on the tray for a fewminutes, then transfer to wire cake rack until biscuitsare cool. Repeat with remaining mixture.2CCinnamon CrispsMakes: Approximately 25Ingredients:125 g butter1 cup caster sugar1 teaspoon vanilla essence2 eggs2 1 / 2 cups self-raising flour2 teaspoons cinnamon2CMethod:Preheat oven to 2 Level Convection 180°C. Creambutter and sugar together until light and fluffy. Beatin vanilla and eggs until well combined. Fold in flourand cinnamon. Place tablespoons of mixture ongreased baking trays. Place on High and Low Rack.Cook on 180°C for 12 to 15 minutes or until goldenbrown.Cooking Guide56

Cakes, Slices and BiscuitsSpeedy Chocolate Bit Slice C MC A RMakes: 19 x 28 cm panIngredients:90 g butter melted125 g sweet biscuit crumbs250 g chocolate bits1 cup shredded coconut1 cup chopped nuts400 g sweetened condensed milkMethod:Grease and paper line a 19 x 28 cm lamington pan.Pour butter into prepared pan. Sprinkle evenly withbiscuits followed by chocolate bits, shredded coconutand nuts. Pour over condensed milk.To Cook by Convection:Place on Low Rack and cook on 180˚C for25 to 30 minutes. No pre-heating is necessary.To Cook by Combination:Prepare as above. Place on Ceramic Tray. Cook onCombination 4 for 20 to 25 minutes. Allow to coolbefore removing from pan and cutting into squares.To Cook by Auto Menu:Prepare as above. Place on Low Rack. SelectCake/Slice , then press Start .Chocolate BrowniesMakes: 20 cm square panIngredients:125 g butter200 g dark chocolate,chopped1 cup caster sugar1 teaspoon vanilla essence2 eggs1 cup plain flour3 / 4 cup nuts, choppedicing sugarMethod:Grease and paper line a 20 cm square pan. Setaside. In a 2-litre dish place butter and chocolate onHIGH for 2 minutes. Stir in sugar, vanilla, eggs, flourand nuts. Spread into prepared pan.To Cook by Convection:Preheat oven to 180˚C. Place on Low Rack andcook on 180˚C for 25 to 30 minutes.To Cook by Combination:Prepare as above. Cook on Combination 4 for25 to 30 minutes.To Cook by Auto Menu:Prepare as above. Place on Low Rack. SelectCake/Slice , then press Start .CAMCRAllow to cool, remove from pan and sprinkle withicing sugar. Cut into small squares.Cooking GuidePeanut and Sultana SliceMakes: 19 x 28 cm panIngredients:185 g butter1 / 2 cup caster sugar1 / 2 cup sultanas1 cup raw unsalted peanuts1 cup coconut1 cup plain flourMethod:Grease and paper line a 19 x 28 cm lamingtonpan. Melt butter on HIGH for 1 to 2 minutes. Stir insugar, sultanas, peanuts and coconut, then siftedflour. Press mixture into base of pan and cook onConvection 180°C for 25 to 30 minutes.No pre-heating is necessary.To Cook by Auto Menu:Prepare as above. Place on Low Rack. SelectCake/Slice , then press Start .CAApricot Honey SliceMakes: 20 squaresIngredients:185 g butter2 tablespoons honey250 g ginger nut biscuits, crushed1 / 2 cup chopped pecans1 / 2 cup coconut1 cup chopped dried apricotsMethod:Grease and line an 18 x 28 cm dish. In a 2-litre dishplace butter and honey. Cook on HIGH for2 minutes. Stir in biscuits, pecans, coconut anddried apricots. Press into the prepared dish. Chilluntil firm cut into squares.R57

Cakes, Slices and BiscuitsCaramel Coconut SliceMakes: 19 x 28 cm panIngredients:100 g butter1 / 2 cup plain flour1 / 2 cup self-raising flour1 / 2 cup coconut1 / 2 cup caster sugarFilling:400 g sweetened condensed milk2 tablespoons golden syrup1 / 3 cup brown sugar40 g butterTopping:2 eggs1 / 3 cup caster sugar2 cups coconutMethod:Grease and paper line a 19 x 28 cm lamington pan.Melt butter on HIGH for 1 to 2 minutes. Sift floursinto bowl, stir in coconut, sugar and butter. Pressover base of prepared pan. To prepare filling, placeall ingredients in a bowl and cook on MED HIGH for3 to 5 minutes, stirring twice during cooking. Spreadfilling over base. To prepare topping, combine allingredients and mix well. Sprinkle topping over filling.Cook on Convection 180°C for 25 to 30 minutes.No pre-heating is necessary.To Cook by Auto Menu:Prepare as above. Place on Low Rack.Select Cake/Slice , then press Start .ACLemon Coconut Meringue SliceMakes: 19 x 28 cm panIngredients:90 g butter, softened1 / 4 cup caster sugar3 / 4 cup plain flour1 / 3 cup cornflour400 g condensed milk2 eggs, separated2 teaspoons grated lemon rind1 / 2 cup lemon juice1 / 4 cup caster sugar, extra1 / 2 cup desiccated coconut1 / 2 cup slivered almondsMethod:Grease and paper line a 19 x 28 cm lamington pan.Cream together butter and sugar. Gradually addsifted flours and knead lightly until combined. Spreadover base of prepared pan. Combine condensedmilk, egg yolks, lemon rind and juice in a bowl, cookon MED HIGH for 3 to 4 minutes, stirring twice.Spread over base. Beat egg whites in a small bowluntil soft peaks form, gradually add extra sugar. Adddesiccated coconut, spread over filling and sprinklewith slivered almonds. Place on Low Rack. Cook onConvection 180°C for 25 to 30 minutes. No preheatingis necessary.To Cook by Auto Menu:Prepare as above. Place on Low Rack.Select Cake/Slice , then press Start .ACMuesli SliceHoney Almond BrowniesCMakes : 20 squaresIngredients:125 g butter1 cup brown sugar3 tablespoons honey2 cups natural muesli1 cup coconut1 / 2 cup sultanas50 g dark cooking chocolate, meltedMethod:Combine butter, sugar and honey in a 2-litre dishand cook on HIGH for 1 to 2 minutes. Add muesli,coconut and sultanas, mix well. Press into an18 cm x 28 cm flat dish. Cook on HIGH for 4 to5 minutes. Mark into squares and cool in dish.When cool drizzle with melted chocolate.Makes: 6Ingredients:125 g butter200 g white chocolate3 / 4 cup sugar1 / 4 cup honey2 teaspoons vanilla essence2 eggs1 cup plain flour3 / 4 cup blanched almondsMethod:Melt butter and chocolate in a medium bowl onMED HIGH for 1 to 2 minutes. Add sugar, honey,vanilla essence and eggs and mix well. Add flourand almonds. Pour into a greased and lined 20 cmsquare deep pan.Place on Low Rack and cook on Convection180˚C for 35 to 40 minutes. No pre-heating isnecessary. Cool completely before removing fromthe pan.Cooking Guide58

Desserts and PastriesHoney Oaty SliceMakes: 27 x 17 cm Swiss roll panIngredients:1 cup rolled oats1 cup plain flour3 / 4 cup coconut3 / 4 cup sugar125 g butter3 tablespoons honey2 tablespoons water1 / 2 teaspoon bicarbonate of sodaCAMethod:Grease and paper line a 27 x 17 cm slice pan.Combine oats, flour, coconut and sugar in a largebowl. In a 2-litre pyrex bowl, place butter, honey andwater and cook on HIGH for 1 to 2 minutes, stir inbicarbonate of soda. Pour over dry ingredients, stiruntil well combined. Press into pan. Place on LowRack. Cook on Convection 180°C for 20 to 25minutes.No pre-heating is necessary. Cool before cutting.To Cook by Auto Menu:Prepare as above. Place on Low Rack. SelectCake/Slice , then press Start .Cooking GuideApple SliceApple SliceMakes: 2 slicesIngredients:3 cooking apples,peeled and sliced thinly1 / 4 teaspoon cinnamonpinch nutmeg2 sheets ready rolled puff pastry1 egg, lightly beatencaster sugar2CMethod:Place apples, cinnamon and sugar into a 2-litrecasserole dish. Cook covered on HIGH for 3 to 5minutes. Drain well.Preheat oven on 2 Level Convection 210˚C. Cutsheets of pastry in half. Place 2 halves of pastryside by side on a bread board. Place apple mixtureon top leaving a 2 cm border around the edge.Brush edges with beaten egg and place remaininghalf of pastry on top of apple mixture. Secure edgestogether. Brush top with egg.Cut slits across the top of pastry. Sprinkle with castersugar. Place slices onto greased baking trays. Placeon High and Low Rack. Cook on 210˚C for 15 to20 minutes.Chocolate Peanut Butter CheesecakeServes: 6 to 8Ingredients:Base:250 g peanut cookies, finely crushed125 g butterFilling:500 g cream cheese, softened1 / 2 cup brown sugar1 cup crunchy peanut butter2 eggs1 teaspoon vanilla essence1 / 2 cup sour creamTopping:150 g chocolate1 / 4 cup sour creamMethod:Melt butter in a 1-litre casserole dish on HIGH for30 to 40 seconds. Add crushed biscuits andcombine. Press biscuit mixture evenly over baseand sides of a greased 20 cm spring form tin.Refrigerate until firm. Place filling ingredients intoa mixing bowl, beat until mixture is combined. Pourmixture into chilled biscuit base. Place in oven, onLow Rack, cook on Combination 3 for 30 to 35minutes. Allow to cool and spread with topping.Topping:Melt chocolate in a 2-cup jug on MED HIGH for1 to 2 minutes. Stir in sour cream.Spread over cheesecake.MC59

Desserts and PastriesApricot CheesecakeServes: 8 to 10Ingredients:250 g plain biscuits90 g butter1 / 4 cup apricot jam250 g ricotta cheese1 cup chopped dried apricots2 eggs1 / 2 cup caster sugar300 ml cream2 tablespoons flour1 teaspoon vanilla essenceMethod:Crush or process biscuits until fine. Melt butter in abowl on MED HIGH for 1 / 2 to 1 minute.Combine with biscuit crumbs and press onto thebase of a 25 cm Spring-form tin. Warm jam in asmall bowl on MED HIGH for 30 seconds. Spreadjam over biscuit base. Refrigerate while makingfilling.Preheat oven to Convection 160˚C. Beat togetherthe remaining ingredients until well combined andpour into the biscuit base. Place on Low Rack andcook on 160˚C for 55 minutes to 1 hour. Refrigerateuntil cold before slicing.If desired, decorate with whipped cream, drainedcanned apricot halves and roughly chopped pecans.CHoneycomb CheesecakeServes: 6 to 8Ingredients:250 g packet honey snap biscuits,crushed125 g butter3 teaspoons gelatine1 / 4 cup water375 g cream cheese1 / 2 cup caster sugar1 teaspoon vanilla essence300 ml thickened cream3 chocolate coated honeycomb bars,crushedMethod:Place butter in a 2-litre bowl and cook on HIGH for1 minute. Add biscuit crumbs, mix well. Pressmixture into base and sides of a 22 cm spring formtin. Refrigerate while making filling. Place water in asmall bowl, sprinkle with gelatine. Heat on MEDIUMfor 30 to 40 seconds to dissolve, DO NOT BOIL.Place cream cheese into a mixing bowl, add sugarand vanilla essence. Beat until smooth with electricmixer. Beat cream in a small bowl until soft peaksform. Stir gelatine mixture into the cheese mixture,add cream and chocolate honeycomb bars. Pour intothe crust, refrigerate until set.Zesty CheesecakeServes: 6 to 8Ingredients:250 g sweet biscuits, finely crushed125 g butterFilling:250 g cream cheese400 g sweetened condensed milk3 teaspoons lemon or lime rind1 / 3 cup lemon or lime juice1 teaspoon gelatine1 tablespoon waterMethod:Base:Place butter in a 2-litre bowl and cook on HIGH for1 minute, add biscuit crumbs. Press mixture evenlyover base and sides of a lightly greased spring formtin. Refrigerate while preparing filling.Filling:Beat cream cheese in a small bowl with electricmixer until smooth, add condensed milk, rind andjuice, beat until smooth. Place water in a 1-cup jug,sprinkle gelatine over water and cook on MED HIGHfor 30 seconds, add and mix into lemon mixture.Pour into base and refrigerate until set. Garnish withstrawberries and cream.Cherry KuechenServes: 6 to 8Ingredients:1 pkt (340 g) buttercake mix1 ⁄ 2 cup toasted coconut125 g melted butter1 eggFilling:425 g can pitted cherries, drainedTopping:300 ml carton sour cream2 tablespoons sugar1 ⁄ 2 teaspoon cinnamonMethod:Combine dry cake mix, coconut, melted butter andegg. Press into 27 cm flan dish. Cook on HIGH for4 minutes. Arrange cherries over base. Combinesour cream, egg and sugar and pour over cherries.Sprinkle with cinnamon. Cook on MEDIUM for10 to 12 minutes. Allow to cool.Cooking Guide60

Desserts and PastriesCooking GuideIndividual Christmas PuddingMakes: 8Ingredients:100 g sultanas150 g raisins50 g craisins100 g dates, chopped100 g dried figs, chopped50 g glace ginger, chopped1 ⁄ 2 cup brandy125 g butter3 ⁄ 4 cup firmly packed brown sugar2 eggs1 ⁄ 2 teaspoon cinnamon1 ⁄ 2 teaspoon mixed spice1 ⁄ 2 teaspoon nutmeg1 ⁄ 2 cup plain flour1 ⁄ 2 cup pie apple3 ⁄ 4 cup fresh breadcrumbs1 tablespoon golden syrup1 tablespoon parisienne essenceMethod:Place all dried fruits and brandy into a 2-litre bowl.Mix and cook uncovered on MED LOW for10 minutes. Stir halfway through cooking. Cool,Beat butter and sugar in a large bowl with an electricmixer until light and fluffy. Add eggs, one at a time,beating between each addition. Stir in cooled fruits,then remaining ingredients. Grease 4 × 200 mlmicrowave-safe cups. Place half a cup of mixture intoeach cup, pushing mixture in firmly. Smooth over thetop of puddings with the back of a spoon. Place cupsonto Ceramic Tray. Cook on MED LOW for 35 to40 minutes.Repeat with remaining mixture.Butterscotch Pudding A CServes: 4 to 6Ingredients:3 / 4 cup self-raising flour, sifted400 g sweetened condensed milk30 g butter1 teaspoon vanilla essence1 / 2 cup milk1 cup brown sugar1 1 / 4 cups boiling waterMethod:Place condensed milk into a 2-litre casserole dishand cook on MEDIUM for 6 to 7 minutes, stirringtwice during cooking. Stir in butter, vanilla essenceand milk, stir until butter has melted. Cool slightly.Add milk mixture to sifted flour, mix well. Pourmixture into a greased deep 20 cm cake pan.Sprinkle top with brown sugar and gently pourboiling water over mixture. Place on Low Rack andand cook onConvection 180°C for 25 to 30 minutes.No pre-heating is necessary. Serve.To Cook by Auto Menu:Prepare as above. Place on Low Rack. SelectCake/Slice , then press Start .Bread and Butter PuddingServes: 4 to 6Ingredients:1 ⁄ 3 cup sultanas1 ⁄ 4 cup rum70 g butter, softened10 slices fruit loaf4 eggs1 1 ⁄ 3 cup brown sugarMCMethod:Grease a 1.5-litre shallow microwave oven safe dish.Combine sultanas and rum in a small bowl. Heaton HIGH for 1 minute. Set aside. Butter both sidesof all bread slices. Remove the crusts and cut intotriangles. Beat together eggs, milk, cream, and liquidfrom drained sultanas. Layer one third of the breadevenly over the base of the 1.5-litre microwave-safedish. Sprinkle with half the sultanas and one third ofthe brown sugar. Repeat with another layer of bread,sultanas and brown sugar and top with the remainingbread. Pour about two thirds of the egg mixture overthe bread and allow to stand for 20 minutes untilthe liquid is absorbed. Pour over the remaining eggmixture and sprinkle with brown sugar. Place on LowRack. Cook on Combination 2 for 20 to 25 minutes.Allow stand for 10 minutes before serving withcream or ice cream.61

Desserts and PastriesBaked Alaska SurpriseServes: 4 to 6Ingredients:10 to 12 sponge finger biscuitsor1 round trifle sponge1 punnet strawberries,hulled and cut in half1 tablespoon caster sugar2 tablespoons fruit liqueur1 litre vanilla ice cream4 egg whites3 / 4 cup caster sugar, extra1 / 4 cup almonds, chopped (optional)CMethod:Line the base of a 23 cm round flan dish withbiscuits or sponge (the biscuits will overlap.) Placestrawberries over the biscuits and sprinkle withsugar and liqueur. Place scoops of ice cream evenlyover strawberries. Place in freezer.Preheat oven to Convection 250˚C. Beat egg whitesuntil stiff. Gradually add extra sugar beating all thetime until sugar has dissolved and mixture is thickand glossy. Fold in almonds and spoon meringuemixture over ice cream. Cook on 250˚C on Low Rackfor 3 to 5 minutes. Serve immediately.Baked Alaska SurpriseBanana Coconut Creamed RiceServe: 4Ingredients:1 cup arborio rice400 ml coconut milk20 g unsalted butter1 ⁄ 2 cup sugar100 ml coconut milk, extra to serve1 banana, to serve1 ⁄ 2 cup shredded coconut, toastedMethod:Wash and drain rice, Place rice, 300 ml of coconutmilk, 300 ml water, butter and sugar into a 2.5 Ldeep microwave-safe bowl or jug, stir to combine.Microwave uncovered on HIGH for 21 minutes,stirring every 7 minutes. Remove and stir well, standfor 5 minutes.Note:Rice will absorb excess liquid on standing. Servewarm in individual bowls drizzled with extra coconutmilk, banana slices and shredded coconut.PavlovaServes: 8 to 10Ingredients:4 egg whitespinch of salt1 1 / 4 cups caster sugar2 teaspoons vinegar2 tablespoons cornflourTopping:300 ml cream1 punnet strawberries,hulled and cut in half2 passionfruitMethod:Preheat oven to Convection 140°C. Grease andline a baking tray. Dust with 1 tablespoon cornflour.Beat egg whites and salt until stiff. Gradually addsugar and continue beating until white and glossyand sugar has dissolved. Fold vinegar and remainingcornflour into egg mixture. Pile mixture high on abaking tray. Place on Low Rack and cook on140°C for 1 hour to 1 hour 10 minutes. Allow tocool.Filling:Beat cream until thick. Spread cream over pavlovaand decorate with strawberries and passionfruit.CCooking Guide62

Desserts and PastriesCooking GuideLemon Meringue PieServes: 4 to 6Ingredients:Pastry:1 cup plain flour2 tablespoons caster sugar75 g butter1 egg yolk2 teaspoons milkFilling:2 1 / 2 tablespoons cornflour1 / 2 cup caster sugar150 ml waterjuice and grated rindof 2 lemons3 eggs, separated1 / 3 cup caster sugar, extraMethod:Pastry:Stir flour and sugar together in a bowl. Rub in butteruntil mixture resembles fine breadcrumbs. Add eggyolk and milk and knead lightly. Wrap and chill for10 to 15 minutes.Filling:Place cornflour and sugar into a 1-litre casseroledish. Gradually add water, stirring. Add lemon rind.Cook on HIGH for 2 to 3 minutes, stirring everyminute until boiling. Add yolks and lemon juice andmix well. Cook on MED HIGH for a further 2 to 3minutes. Stir Halfway through. Set aside.Preheat oven to Convection 180˚C. Roll out pastryto fit a 20 cm pie plate. Prick base. Cook on LowRack for on 180˚C for 10 to 12 minutes. Beat eggwhites until soft peaks form. Gradually beat in extracaster sugar, one tablespoonful at a time. Preheatoven to Convection 180˚C. Place lemon filling intocooked pastry case and top with meringue. Cookon Low Rack for 10 to 12 minutes until meringue isgolden in colour.Tip: It is necessary to preheat oven again whenplacing lemon mixture and meringue into pie shell.Peach CrumbleServes: 4 to 6Ingredients:70 g butter1 / 2 cup flour1 / 4 cup sugar1 cup toasted muesli1/ 2 cup shredded coconut1/ 2 teaspoon cinnamon1 can (810 g) peaches, drained, slicedCR MCRhubarb Apple Ginger CompoteServes: 4Ingredients:300 g rhubarb, chopped2 apples, peeled, sliced30 g glace ginger, chopped1 1 / 2 cups sugar1 teaspoon orange rind1 orange, squeeze juiceMethod:Place all ingredients in a 2-litle dish. Cook on HIGHfor 3 minutes. Stir. Cook on HIGH for 3 minutes.Apple PieServes: 6 to 8Ingredients:Pastry:185 g butter1 / 2 cup caster sugar1 tablespoon lemon juice1 egg1 1 / 2 cups plain flour1 cup self-raising flourFilling:800 g pie apples1 / 4 cup caster sugar1 teaspoon arrowroot1 teaspoon cinnamonMethod:Using electric beaters or a food processor, processall pastry ingredients except flour until smooth andcreamy. Add flours and process until combined.Press 2 / 3 of prepared pastry into the base of a23 cm pie plate. Add combined filling ingredients topie base. Roll remaining pastry between two sheetsof greaseproof paper to fit pie. Place on pie andpress edges together. Place on Low Rack.Cook on Convection 180˚C for 40 to 50 minutes.Preheating is not required.To Cook by Auto Menu:Select Cake/Dessert , then press Start .ARCMethod:Place butter in a 2-litre dish. Cook on MED HIGH for1 minutes 40 seconds. Mix in flour, sugar, muesli,coconut and cinnamon. Place the peaches in a2-litre dish, top with crumble mixture. Place on LowRack and set on Combination 6 for 20 minutes.63

Micro - Made ExtrasCoffee LiqueurMakes: 3 cupsIngredients:1 1 / 2 cups hot tap water2 cups sugar1 / 3 cup instant coffee granules2 cups vodka3 teaspoons vanilla essenceMethod:Pour water into a 4-litre casserole dish. Cook onHIGH for 2 to 3 minutes. Add remaining ingredientsexcept vodka and stir well. Cook on MEDIUM for30 to 35 minutes. Cool slightly and mix in vodka.Pour into an airtight container and stand for 4 daysbefore serving. Serve in liqueur glasses.Caramel SauceMakes: 2 cupsIngredients:400 g condensed milk1 / 4 cup brown sugar2 tablespoons golden syrup300 ml thickened creamMethod:In a 2-litre jug mix all ingredients except cream.Cook on HIGH for 3 minutes, stirring halfwaythrough the cooking time. Mix well then stir in cream.Cook on MED LOW for 3 minutes. Serve warm orcold.RLemon Lime CordialMakes: Approximately 1.5-litre of undiluted cordialIngredients:10 large lemons8 limes4 cups sugar2 cups water2 teaspoons citric acidMethod:Squeeze juice from lemons and limes. Place in a4-litre dish with the remaining ingredients. Cook onHIGH for 8 to 10 minutes. Stir every 2 to 3 minutesduring this cooking time to dissolve sugar. Cook onHIGH for 25 to 30 minutes, or until the mixture hasbecome a syrupy consistency. Set aside to cool.Pour into bottles and seal. Store in the refrigeratorand serve with cold water, soda or mineral water andfresh mint leaves if desired.Ginger TeaServes: 2Ingredients:5 cm piece ginger1 lemon, sliced2 teabags1 cup mint leaves2 cups waterChocolate Macadamia Nut SauceMakes: 1 cupIngredients:200 g dark chocolate1 / 2 cup cream1 / 4 cup macadamia nuts, chopped finelyMethod:Place chocolate and cream in a 2-cup pyrex jug,melt on HIGH for 1 to 2 minutes. Mix well and stir inmacadamia nuts. Serve hot over ice cream.Sweet berry SauceMakes: approximately 3 cupsIngredients:1 / 2 cup caster sugar1 / 2 cup water500 g mixed berries, chopped2 tablespoons water1 tablespoon cornflourRCooking GuideMethod:Peel and slice ginger and place into a 2-cup jug withremaining ingredients. Heat on HIGH for3 to 4 minutes. Allow standing for 5 minutes toinfuse. Strain and serve.Method:Combine sugar and water in a 1-litre bowl and cookon HIGH for 2 minutes, stir once during cooking todissolve sugar. Add berries and cook on HIGH for4 minutes. Blend water and cornflour and add toberry mixture. Cook on HIGH for 2 minutes.Serve hot or cold with ice cream.64

Micro - Made ExtrasCooking GuideMushroom SauceMakes: 1 1 / 2 cupsIngredients:3 tablespoons butter2 tablespoons flour1 teaspoon soy sauce3 / 4 cup creamsalt and pepper taste1 / 2 teaspoon curry powder190 g champignon mushrooms, slicedMethod:Place butter in a 4-cup glass jug. Cook on HIGH for40 seconds. Add flour and soy sauce. Blend to asmooth paste. Add cream and stir until smooth. Addseasonings and mushrooms. Cook on HIGH for2 to 3 minutes, stirring every 1 minute. Serve ontoast or as accompaniment to meats. Sauce can bereheated on HIGH for 1 / 2 to 1 minute.Chinese Sweet & Sour SauceMakes: 4 cupsIngredients:1 / 2 cucumber1 / 2 cup cornflour1 / 2 cup brown sugar1 cup chicken stock1 / 2 cup dry sherry2 tablespoons white vinegar2 tablespoons soy sauce2 tablespoons tomato paste410 g pineapple pieces and juice1 / 2 red capsicum, sliced1 stick celery, slicedMethod:Cut cucumber in half lengthwise, scoop out seedsand slice diagonally into 1 cm pieces. Combinecornflour and sugar in a 2-litre casserole dish.Gradually stir in stock, sherry, vinegar, soy sauce,tomato paste, pineapple pieces and juice, capsicum,cucumber and celery. Cook on HIGH for 10 to 12minutes, stirring every 2 minutes. Serve with hamsteaks, pork chops or chicken.Mint SauceMakes: Approximately 1 / 3 cupIngredients:1 tablespoon water1 tablespoon sugar2 tablespoons brown vinegar2 tablespoons mint, finely choppedBrandy SauceMakes: 1 1 / 2 cupsIngredients:2 tablespoons butter2 tablespoons cornflour3 tablespoons sugar2 tablespoons golden syrup1 cup milk1 ⁄ 4 cup brandyMethod:In a 1-litre pyrex jug melt butter on HIGH for 20 to 30seconds. Blend in cornflour, sugar and golden syrupand cook on HIGH for 50 seconds to 1 minute. Addmilk gradually and cook on MEDIUM for3 to 4 minutes. Stirring halfway through cooking.Stir in brandy. Serve hot with fruit or Christmaspudding.Hollandaise SauceMakes: 3 / 4 cupIngredients:60 g butter2 tablespoons lemon juice2 egg yolks1 / 4 cup cream1 / 2 teaspoon mustard1 / 4 teaspoon saltMethod:Place butter in a 2-cup jug, cook on HIGH for40 seconds. Add lemon juice, egg yolks and cream,mix well. Cook on MEDIUM for 1 to 1 1 / 2 minutes.Add mustard and salt, mix until smooth. Serve witheggs, vegetables or fish dishes.Rhubarb and Apple ConserveMake: 2 cupsIngredients:350 g rhubarb, chopped3 medium sized apples, grated2 tablespoons water1 cup caster sugar2 tablespoons lemon juiceMethod:Place rhubarb, apple and water in a 3-litre casseroledish, cover and cook on HIGH for 6 to 8 minutes,stirring once during cooking. Stir in sugar and lemonjuice and cook uncovered on HIGH for 15 minutesstirring after every 5 minutes. Pour into hot sterilisedjars, when cool, seal.Method:Combine all ingredients in a 1-cup jug. Cook onHIGH for 1 / 2 to 1 minute. Stir well and serve withRoast Lamb.65

Micro - Made ExtrasStrawberry JamMakes: Approximately 1.6 kgIngredients:1 kg strawberries, washed and hulled1 kg caster sugarpectin if requiredMethod:Place strawberries in a 4-litre casserole dish. Coverand cook on HIGH for 5 minutes. Stir in sugar andpectin if required. Cook on MED HIGH for 25 to 30minutes, stirring every 10 minutes. Cool and bottlein sterilised jars. Seal.Sweet Apricot JamMakes: 3 cupsIngredients:750 g dried apricots, cut in quarters1800 ml water1.3 kg sugar2 tablespoons pectinMethod:Place apricots and water in a 4-litre casserole dish.Cover and allow to stand overnight. Add sugar toapricots and water. Cover and cook on HIGH for25 to 30 minutes, stirring halfway through cooking.Remove lid, add pectin, stir well. Cook on HIGH fora further 25 to 30 minutes, stirring halfway throughcooking. Allow to cool slightly before pouring intosterilised jars. Seal.Rhubarb and Berry JamMakes: 1 1 / 2 cupsIngredients:2 cups chopped rhubarb1 1 / 2 cups berries, fresh or frozen2 tablespoons orange juice1 cup caster sugarMethod:Combine rhubarb, berries and orange juice ina 3-litre casserole dish. Cook on HIGH for 8 to 10minutes, stirring twice during cooking. Add sugar,stir until dissolved, cook on HIGH for a further10 to 15 minutes, stirring every 5 minutes. Pour intosterilised jars, and seal.Orange MarmaladeMakes: 3 cupsIngredients:700 g oranges1 lemonwater3 cups sugar, warmedJamMethod:Wash fruit. Cut fruit in half, reserve seeds, squeezejuice from fruit and set aside. Remove rind from fruitbeing careful not to include white pith. Cut rind intofine strips. Set aside. Pour fruit juice into a 4-cup jug.Add enough water to make 3 cups of liquid. Addseeds. Cover and cook on HIGH for 20 minutes.Strain. Add sugar to mixture with rind, mix well andcook on HIGH for a further 30 minutes or untilmarmalade has set. Pour into clean sterilised jars.Seal.Tip: To warm sugar - Place sugar in a 2-litrecasserole dish and cook on HIGH for1 to 1 1 / 2 minutes.Cooking Guide66

Micro - Made ExtrasPeach ButterMakes: 2 cupsIngredients:425 g can peaches, drained1 teaspoon grated lemon rind1 / 4 cup lemon juice90 g butter3 eggs3 / 4 cup caster sugarMethod:In a blender or food processor, place peaches,lemon rind and juice, process until smooth. Placeeggs in a 3-litre casserole dish whisk until wellcombined, add remaining ingredients, cook onHIGH for 6 to 8 minutes, until mixture hasthickened. Whisk twice during cooking. Pour into jars,cool them seal. Store in the refrigerator.Mango ChutneyMakes: 3 cupsIngredients:450 g fresh mango, sliced250 g cooking apples,peeled, cored and sliced2 tablespoons salt2 onions, finely sliced300 g brown sugar150 ml malt vinegar1 teaspoon ground ginger1 teaspoon chilli powderMethod:Place mango and apple in a bowl and sprinkle withsalt. Stand overnight. Rinse and drain fruit. Placefruit in a 4-litre casserole dish, add onion. Coverand cook on HIGH for 6 minutes, stirring halfwaythrough cooking. Add sugar, vinegar and spices, mixwell. Cover and cook on HIGH for 15 minutes. Pourinto sterilised jars and seal.Cooking GuideLemon ButterMakes: 1 cupIngredients:1 / 2 cup lemon juice1 tablespoon lemon rind1 / 3 cup sugar3 egg yolks1 tablespoon butter1 tablespoon cornflourMethod:Blend all ingredients in a 4-cup glass jug. Cook onMEDIUM for 3 to 4 minutes, stirring every minute.Pour into hot sterilised jars and seal immediately.Passionfruit ButterMakes: 1 1 / 2 cupsIngredients:3 eggs1 / 2 cup caster sugar6 passionfruit, pulp removed90 g butterTomato ChutneyMakes: 4 cupsIngredients:250 g onion, finely chopped1.5 kg ripe tomatoes, skins removedand tomatoes chopped1 teaspoon salt1 teaspoon paprikapinch cayenne pepper150 ml malt vinegar175 g sugarMethod:Place onions in a 3-litre dish. Cover and cook onHIGH for 4 to 5 minutes. Add tomatoes and coverand cook on HIGH for 5 to 6 minutes. Add salt,spices and vinegar. Stir well and cook on HIGH for10 minutes, stirring halfway through cooking. Addsugar, stir well and cook on HIGH for 35 to 40minutes, stirring occasionally. Pour into sterilisedjars and seal.Method:Beat eggs and sugar together in a 1-litre jug untilcombined. Stir in passionfruit pulp and butter. Cookon MED HIGH for 4 minutes, stirring after everyminute. Pour into hot sterilised jars, when cool, seal.67

Micro - Made ExtrasGravyMakes: 2 cupsIngredients:2 tablespoons dripping or pan juices1 small onion, finely chopped2 tablespoons flour1 tablespoon tomato paste1 1 / 2 cups beef stocksalt and pepperMethod:Place dripping or pan juices and onion in a 2-cupjug. Cook on HIGH for 2 minutes. Add flour, tomatopaste and half of the beef stock. Stir well and cookon HIGH for 2 minutes. Add remaining stock, stirwell and cook on HIGH for a further 2 minutes.Season with salt and pepper. Serve with the meat ofyour choice.Cheese SauceMakes: 1 cupIngredients:40 g butter2 tablespoons flour375 ml milk1 / 2 cup grated cheeseRMethod:Place butter in a 1-litre jug. Set on HIGH for50 seconds. Whisk in flour. Whisk in milk. Set onHIGH for 2 minutes. Stir in cheese. Set on HIGH for2 minutes. Stir.Rich Chocolate SauceMakes: 2 cupsIngredients:200 g chocolate pieces300 ml creamMethod:Place ingredients in a 1-litre jug. Cook on HIGH for2 1 / 2 minutes. Whisk well.RCooking Guide68