(1) For the model NN-L763: for combination cooking, place the dish on the low wire rack.
For models NN-A883/NN-873/NN-A813: for combination cooking place on the metal tray.
(2) For combination cooking: place the dish on the high wire rack.
(3) For any weight.
Note
: the times indicated refer to cooking pieces with bones. For boneless meat or stuffed meats, increase the cooking time by at least 10 minutes
(depending on the weight).In combination cooking, if the colour appears insufficient at the end of cooking, do not hesitate to add a few more minutes
on the Grill function.
En-24
Cooking Chart Summary - Cont’d.
TYPE
MICROWAVE
TIME COMBINATION
TIME
OF MEAT
ONLY
(MINS.)
COOKING
(MINS.)
(Preheat before cooking)
Duck
- whole roast (1)
-
-
250°C + 250 W
11-12
- legs (2)
-
-
Grill 1 + 440 W
10-11
- stew
1000 W then 440 W or 250 W
10 then 70 (3)
170°C + 440 W
1 hr-1 hr 15 mins.
Rabbit
1000 W
7-8
-
-
Game
- roast (1)
1000 W
5-6
250°C + 100 W
10-12
- stew
1000 W then 440 W or 250 W
10 then 70 (3)
170°C + 440 W
1 hr 15-1 hr 30 (3)
Chipolatas
(2)
1000 W
3-4
250°C + 100 W
11
Ingredients
600 g (1
1/4
lb) braising steak, cubed
45 ml (3 tbsp) seasoned flour
600 ml (1 pt) hot beef stock
45 ml (3 tbsp) tomato puree
30 ml (2 tbsp) paprika
5 ml (1 tsp) sugar
60 ml (4 tbsp) soured cream
Hungarian Goulash
Dish: large casserole
Serves: 4
Oven Accessory: metal tray on glass tray
1. Toss the meat in the flour. Combine all
ingredients except the sour cream in
casserole dish.
2. Cook on Combination: 160°C + 100 W
for 1 hr 30 mins. or until meat is tender.
3. Remove from oven and immediately stir in
the soured cream. Serve with ribbon noodles.
Ingredients
675 g (1
1/2
lb) pork ribs
30 ml (2 tbsp) vinegar
Sauce:
45 ml (3 tbsp) tomato sauce
45 ml (3 tbsp) soy sauce
45 ml (3 tbsp) honey
5 ml (1 tsp) dry mustard powder
45 ml (3 tbsp) plum jam
Barbeque Spare Ribs
Dish: shallow flat based dish
Serves: 4
Oven Accessory: glass tray then metal tray on glass tray
1. Prepare riblets from breast by cutting down
between rib bones with a sharp knife. Cut
flap end into 2.5 cm (1”) wide strips.
2. Place riblets into a large bowl, cover with
water and add the vinegar.
3. Cover and cook on 1000 W for
8-10 mins. then 250 W for 25 mins. Drain.
4. Combine all sauce ingredients together and
heat on 600 W for 2 mins. Mix thoroughly.
5. Toss riblets in sauce. Arrange over the base
of a shallow dish and cook on Combination:
190°C + 250 W for 30-40 mins. or until
riblets are dark brown and crispy. During this
final cooking a lot of the fat bakes out on the
riblets, making a delicious finger snack.
Ingredients
15 ml (1 tbsp) cornflour
15 ml (1 tbsp) caster sugar
15 ml (1 tbsp) white wine vinegar
15 ml ( 1tbsp) orange juice
15 ml (1 tbsp) tomato puree
15 ml (1 tbsp) sherry
juice from can of pineapple below
seasoning to taste
450 g (1 lb) pork fillet, diced
1/2
green pepper, chopped
225 g (8 oz) can pineapple chunks
Sweet and Sour Pork
Dish: medium casserole
Serves: 4
Oven Accessory: glass tray
1. Mix all sauce ingredients together.
2. Layer pork, pepper and pineapple in
casserole. Pour over sauce, cover and cook
on 600 W for 20 mins. or until meat is
tender, stirring occasionally.