39
COOKBOOK
CONTENTS
I
NTRODUCTION
& C
ONVERSION
C
HARTS
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
D
EFROSTING
C
HART
Meat, Poultry, Fish and Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
C
OOKING
C
HART
Fresh &Frozen Vegetables and Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Eggs, Fish, Rice and Pasta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42
Beans and Pulses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
D
UAL
C
ONVECTION
C
OOKING
C
HART
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43 - 44
D
UAL
G
RILL
C
OOKING
C
HART
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44 - 46
G
RILLING
C
HART
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
R
EHEATING
C
HART
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47
R
ECIPES
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48 - 98
INTRODUCTION
This Cookbook contains a wide variety of recipes developed specifically for your microwave oven. These
will give you successful results and will save time and electricity. The recipes demonstrate the capabilities of
your oven and prove that microwave technology combined with grill or convection energy is the efficient and
effective alternative to conventional cooking.
The cookery notes below compliment all cooking procedures in this cookbook and should be read in
advance of recipe preparation.
COOKBOOK NOTES
• Chilled foods are to be cooked from 5ºC.
DO NOT COOK FROM FROZEN.
• Ambient/fresh/dried/canned foods are to be cooked from 20ºC.
DO NOT COOK FROM FROZEN.
• Frozen foods are to be cooked from -18°C.
• Please weigh all foods prior to defrosting and cooking, as labelled weights are only approximate.
• Cooking times in the charts and recipes are based on standard conditions. Cooking results will vary
according to the condition of foods, utensils and the oven. Please check the cooking result and, if necessary,
adjust cooking times accordingly.
• When cooking Rice & Pasta (see page 42), cooking time is constant for any quantity of rice or pasta; boiling
water must be adjusted according to quantity of rice or pasta. After leaving the Rice/Pasta to stand, rinse in
boiling water prior to serving.
• The recipes in this cookbook were developed using chilled eggs and fat. Room temperature ingredients
may give a different result.
• Where it is necessary to blend foods, use a food processor, liquidiser or press through a sieve.
• Refer to operation manual for advice on suitable cookware.
• Where dishes are covered, use vented microwave cling film unless otherwise stated. Where dishes are
lined, use greaseproof paper unless otherwise stated.
• All serving quantities are approximate.
• Serve all dishes immediately unless otherwise stated.
• For sequence programming refer to the operation manual.
• The door, outer cabinet, oven cavity, turntable, turntable support, dishes and accessories will become very
hot during operation. To prevent burns, always use thick oven gloves.
CONVERSION CHARTS
WEIGHT MEASURES
VOLUME MEASURES
SPOON MEASURES
15g
½oz
25g
1oz
50g
2oz
100g
4oz
175g
6oz
225g
8oz
450g
1lb
30ml
1floz
100ml
3floz
150ml
5floz
(¼
pint)
300ml
10floz
(½
pint)
600ml
20floz
(1
pint)
1.25ml
¼
teaspoon
2.5ml
½
teaspoon
5ml
1
teaspoon
15ml
1
tablespoon
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