User manual HUSQVARNA QN4041X

QN 4041 Microwave oven Mikrovågsugn Mikrobølgeovn Mikroaaltouuni Operating instructions Bruksanvisning Bruksanvisning Käyttöohje GB S N FI UK Contents Important safety instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 - 3 Oven & accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4 Control panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5 Before operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6 Setting the clock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6 What are microwaves? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7 Suitable ovenware . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7 - 8 Tips & advice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8 -12 Microwave power levels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13 Microwave cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14 Other convenient functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15 - 16 Auto cook, cook from frozen & auto defrost operation . . . . . . . . . . . . . . . . . . . . . . . . . . .17 - 18 Auto cook, cook from frozen & auto defrost charts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19 - 22 Recipes for auto cook . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22 - 23 Cooking charts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24 - 26 Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26 - 37 Care & cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .38 What to do if... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .38 Service & spare parts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .39 Guarantee conditions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .39 Specifications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40 Important information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40 Installation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .41 - 42 The symbol on the product or on its packaging indicates that this product may not be treated as household waste. Instead it shall be handed over to the applicable collection point for the recycling of electrical and electronic equipment. By ensuring this product is disposed of correctly, you will help prevent potential negative consequences for the environment and human health, which could otherwise be caused by inappropriate waste handling of this product. For more detailed information about recycling of this product, please contact your local city office, your household waste disposal service or the shop where you purchased the product. 1 Important safety instructions IMPORTANT SAFETY INSTRUCTIONS: READ CAREFULLY AND KEEP FOR FUTURE REFERENCE To avoid the danger of fire. The microwave oven should not be left unattended during operation. Power levels that are too high, or cooking times that are too long, may overheat foods resulting in a fire. The electrical outlet must be readily accessible so that the unit can be unplugged easily in an emergency. The AC power supply must be 230 V, 50 Hz, with a minimum 10 A distribution line fuse, or a minimum 10 A distribution circuit breaker. It is recommended that a separate circuit serving only this appliance be provided. Do not store or use the oven outdoors. If food being heated begins to smoke, DO NOT OPEN THE DOOR. Turn off and unplug the oven and wait until the food has stopped smoking. Opening the door while food is smoking may cause a fire. Only use microwave-safe containers and utensils. See Page 7 - 8. Do not leave the oven unattended when using disposable plastic, paper or other combustible food containers. Clean the waveguide cover, the oven cavity, the turntable and turntable support after use. These must be dry and free from grease. Built-up grease may overheat and begin to smoke or catch fire. Do not place flammable materials near the oven or ventilation openings. Do not block the ventilation openings. Remove all metallic seals, wire twists, etc., from food and food packages. Arcing on metallic surfaces may cause a fire. Do not use the microwave oven to heat oil for deep frying. The temperature cannot be controlled and the oil may catch fire. To make popcorn, only use special microwave popcorn makers. Do not store food or any other items inside the oven. Check the settings after you start the oven to ensure the oven is operating as desired. See the corresponding hints in operation manual. To avoid the possibility of injury WARNING: Do not operate the oven if it is damaged or malfunctioning. Check the following before use: a) The door; make sure the door closes properly and ensure it is not misaligned or warped. b) The hinges and door safety latches; check to make sure they are not broken or loose. c) The door seals and sealing surfaces; ensure that they have not been damaged. d) Inside the oven cavity or on the door; make sure there are no dents. e) The power supply cord and plug; ensure that they are not damaged. Never adjust , repair or modify the oven yourself. It is hazardous for anyone other than a competent person to carry out any service or repair operation which involves the removal of a cover which gives protection against exposure to microwave energy. Do not operate the oven with the door open or alter the door safety latches in any way. Do not operate the oven if there is an object between the door seals and sealing surfaces. Do not allow grease or dirt to build up on the door seals and adjacent parts. Follow the instructions for "Care and Cleaning" on page 38. Failure to maintain the oven in a clean condition could lead to a deterioration of the surface that could adversely affect the life of the appliance and possibly result in a hazardous situation. Individuals with PACEMAKERS should check with their doctor or the manufacturer of the pacemaker for precautions regarding microwave ovens. To avoid the possibility of electric shock Under no circumstances should you remove the outer cabinet. Never spill or insert any objects into the door lock openings or ventilation openings. In the event of a spill, turn off and unplug the oven immediately and call an authorised Husqvarna-Electrolux service agent. Do not immerse the power supply cord or plug in water or any other liquid. Do not allow the power supply cord to run over any hot or sharp surfaces, such as the hot air vent area at the top rear of the oven. Do not attempt to replace the oven lamp yourself or allow anyone who is not authorised by an HusqvarnaElectrolux service agent to do so. If the oven lamp fails, please consult your dealer or an authorised HusqvarnaElectrolux service agent. 2 UK Important safety instructions If the power supply cord of this appliance is damaged, it must be replaced with a special cord. The exchange must be made by an authorised Husqvarna-Electrolux service agent. To avoid the possibility of explosion and sudden boiling: WARNING: Liquids and other foods must not be heated in sealed containers since they are liable to explode. Never use sealed containers. Remove seals and lids before use. Sealed containers can explode due to a build up of pressure even after the oven has been turned off. Take care when microwaving liquids. Use a widemouthed container to allow bubbles to escape. Microwave heating of beverages can result in delayed eruptive boiling, therefore care has to be taken when handling the container. To prevent sudden eruption of boiling liquid and possible scalding: 1. Stir liquid prior to heating/reheating. 2. It is advisable to insert a glass rod or similar utensil into the liquid whilst reheating. 3. Let liquid stand for at least 20 seconds in the oven at the end of cooking time to prevent delayed eruptive boiling. Do not cook eggs in their shells, and whole hard boiled eggs should not be heated in microwave ovens since they may explode even after microwave cooking has ended. To cook or reheat eggs which have not been scrambled or mixed, pierce the yolks and the whites, or the eggs may explode. Shell and slice hard boiled eggs before reheating them in the microwave oven. Pierce the skin of such foods as potatoes, sausages and fruit before cooking, or they may explode. To avoid the possibility of burns Use pot holders or oven gloves when removing food from the oven to prevent burns. Always open containers, popcorn makers, oven cooking bags, etc., away from the face and hands to avoid steam burns. To avoid burns, always test food temperature and stir before serving and pay special attention to the temperature of food and drink given to babies, children or the elderly. Temperature of the container is not a true indication of the temperature of the food or drink; always check the food temperature. Always stand back from the oven door when opening it to avoid burns from escaping steam and heat. Slice stuffed baked foods after heating to release steam and avoid burns. Keep children away from the door to prevent them burning themselves. To avoid misuse by children Warning: Only allow children to use the oven without supervision when adequate instructions have been given so that the child is able to use the oven in a safe way and understands the hazards of improper use. Do not lean or swing on the oven door. Do not play with the oven or use it as a toy. Children should be taught all important safety instructions: use of pot holders, careful removal of food coverings; paying special attention to packaging (e.g. selfheating materials) designed to make food crisp, as they may be extra hot. Other warnings Never modify the oven in any way. This oven is for home food preparation only and may only be used for cooking food. It is not suitable for commercial or laboratory use. To promote trouble-free use of your oven and avoid damage. Never operate the oven when it is empty. When using a browning dish or self-heating material, always place a heat-resistant insulator such as a porcelain plate under it to prevent damage to the turntable and turntable support due to heat stress. The preheating time specified in the dishes instructions must not be exceeded. Do not use metal utensils, which reflect microwaves and may cause electrical arcing. Do not put cans in the oven. Only use the turntable and the turntable support designed for this oven. Do not operate the oven without the turntable. To prevent the turntable from breaking: (a) Before cleaning the turntable with water, leave the turntable to cool. (b) Do not put hot foods or hot utensils on a cold turntable. (c) Do not put cold foods or cold utensils on a hot turntable. Do not place anything on the outer cabinet during operation. NOTE: If you are unsure how to connect your oven, please consult an authorised, qualified electrician. Neither the manufacturer nor the dealer can accept any liability for damage to the oven or personal injury resulting from failure to observe the correct electrical connection procedure. Water vapour or drops may occasionally form on the oven walls or around the door seals and sealing surfaces. This is a normal occurrence and is not an indication of microwave leakage or a malfunction. 3 Oven & accessories 1 2 3 4 8 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. Front trim Oven lamp Control panel Door opening button Waveguide cover Oven cavity Seal packing Door seals and sealing surfaces Fixing points (4 points) Ventilation openings Outer cover Rear cabinet Power supply cord support clip Power supply cord 7 6 5 9 14 13 10 11 12 ACCESSORIES: Check to make sure the following accessories are provided: (15) Turntable (16) Turntable support (17) 4 fixing screws (not shown). · Place the turntable support in the seal packing on the floor of the cavity. · Then place the turntable on the turntable support. · To avoid turntable damage, ensure dishes or containers are lifted clear of the turntable rim when removing them from the oven. NOTE: When you order accessories, please mention two items: part name and model name to your dealer or an authorised Husqvarna-Electrolux service agent. 15 16 4 UK Control panel 1 1 Digital Display 2 Indicators The appropriate indicator will flash or light up, just above each symbol according to the instruction. When an indicator is flashing, press the appropriate button (having the same symbol) or carry out the necessary operation. Stir Turn over Weight Portion 3 4 5 6 7 8 Microwave power level Cooking in progress 3 TIMER/WEIGHT/PORTION knob 4 AUTO COOK 1 button Press to select one of the 2 automatic programmes. 5 AUTO COOK 2 button Press to select one of the 2 automatic programmes. 6 COOK FROM FROZEN button Press to select one of the 3 automatic programmes. 7 AUTO DEFROST button Press to select one of the 5 automatic programmes. 8 MICROWAVE POWER LEVEL button 9 START/QUICK button 10 STOP button 11 DOOR OPENING button 2 9 10 11 5 Before operation Plug in the oven. 1. The oven display will flash: Using the Stop button Use the STOP button to: 1. Erase a mistake during programming. 2. Stop the oven temporarily during cooking. 3. Cancel a programme during cooking, touch twice. 2. Touch the STOP button the display will show: x1 To set the clock, see below. Setting the clock There are two setting modes: 12 hour clock and 24 hour clock. 1. To set the 12 hour clock, hold the MICROWAVE POWER LEVEL button down for 3 seconds. will appear in the display. 2. To set the 24 hour clock, press the MICROWAVE POWER LEVEL button once more after Step 1, in the example below will appear in the display. To set the clock, follow the example below. Example: To set the 24 hour clock to 23:35 1. Choose the clock function. (12 hour clock) Choose the 24 hour clock. 2. Set the hours. Rotate the TIMER/WEIGHT/PORTION knob until the correct hour is displayed (23). 3. Press the MICROWAVE POWER LEVEL button to change from hours to minutes. x1 and hold for 3 secs. x1 and hold for 3 secs. x1 x1 4. Set the minutes. Rotate the TIMER/ 5. Press the MICROWAVE POWER LEVEL button to WEIGHT/PORTION knob until the start the clock. correct minute is displayed. (35). Check the display. x1 NOTE: 1. You can rotate the TIMER/WEIGHT/PORTION knob clockwise or counter-clockwise. 2. Press the STOP button if you make a mistake during programming. 3. If the electrical power supply to your microwave oven is interrupted, the display will intermittently 6 show after the power is reinstated. If this occurs during cooking, the programme will be erased. The time of day will also be erased. 4. When you want to reset the time of day, follow the above example again. UK What are microwaves? What are microwaves? Like radio and television waves, microwaves are electromagnetic waves. Microwaves are produced by a magnetron inside the microwave oven, and these vibrate the molecules of water present in the food. The friction this causes produces heat, which ensures that the food is defrosted, heated, or cooked through. The secret of the reduced cooking times is the fact that the microwaves penetrate the food from every direction. Energy is used to the full. In comparison, the energy from a conventional hob passes from the burner through the pan and so to the food. This method wastes a great deal of energy. The characteristics of microwaves. Microwaves penetrate all non-metal objects made of glass, china, earthenware, plastic, wood or paper. This is why the microwaves never make these materials hot. Dishes become hot only because the food inside them is hot. The food absorbs the microwaves and is heated. Microwaves cannot pass through objects made of metal and so they are deflected. For this reason metal objects are not normally suitable for microwave cookery. There are exceptions where you can actually make use of the fact that the microwaves cannot pass through metal. If you cover food with aluminium foil at specific points while it is defrosting or cooking, you can prevent those parts from getting too warm, too hot, or overcooked. Please check out the advice given in the guide. Suitable ovenware Glass and ceramic glass Heat-resistant glass utensils are very suitable. The cooking process can be observed from all sides. They must not, however, contain any metal (e.g. lead crystal), nor have a metallic overlay (e.g. gold edge, cobalt blue finish). Kitchen paper Can be used to absorb any moisture which occurs in short heating methods, e.g. of bread or products in bread crumbs. Insert the paper between the food and the revolving plate. The surface of the food will stay crispy and dry. Covering greasy food with kitchen paper will catch splashes. Ceramics Generally very suitable. Ceramics must be glazed, since with unglazed ceramics moisture can get into the ceramic. Moisture causes the material to heat up and may make it shatter. If you are not certain whether your utensil is suitable for the microwave, carry out the utensil suitability test. Microwave cling film This, or heat-resistant film, is very suitable for covering or wrapping. Please follow the manufacturer's recommendations. Roasting bags Can be used in a microwave oven. Metal clips are not suitable for fastening them since the roasting bag foil might melt. Fasten the roasting bag with string and pierce it several times with a fork. Non heat-resistant food wraps are not recommended for use in a microwave oven. Porcelain Very suitable. Ensure that the porcelain does not have a gold or silver overlay and that it does not contain any metal. Plastic & paper utensils Heat resistant plastic utensils which are suitable for use in the microwave can be used to thaw, heat and cook food. Follow the manufacturers recommendations. Heat-resistant paper made for use in a microwave oven is also suitable. Follow the manufacturers recommendations. Browning dish A special microwave dish made from ceramic glass with a metal alloy base, which allows food to be browned. When using the browning dish a suitable insulator, e.g. a porcelain plate, must be placed between the turntable and the browning dish. Be careful to adhere exactly to the pre-heating time given in the manufacturer's instructions. Excessive pre-heating can damage the turntable and the turntable stand or can trigger the safety-device which will switch off the oven. 7 Suitable ovenware Metal Generally speaking, metal should not be used, since microwaves do not pass through metal and therefore cannot reach the food. There are, however, exceptions: small strips of aluminium foil may be used to cover certain parts of the food, so that these do not thaw too quickly or begin to cook (e.g. chicken wings). Small metal skewers and aluminium containers (e.g. of ready- cooked meals) can be used. They must, however, be small in relation to the food, e.g. aluminium containers must be at least 2/3 to 3/4 filled with food. It is recommended that you transfer the food into a dish suitable for use in the microwave. When using aluminium containers or other metal utensils there must be a gap of approx. 2 cms between them and the walls of the cooking area, otherwise the walls could be damaged by possible arcing. No utensil should have a metal overlay metal parts such as screws, bands or handles. UTENSIL SUITABILITY TEST If you are not sure whether your utensil is suitable for use in your microwave oven, carry out the following test: Place the utensil into the oven. Place a glass container filled with 150 ml of water on or next to the utensil. Switch on the oven at 900 W power for 1 to 2 minutes. If the utensil stays cool or just warm to the touch, it is suitable. Do not use this test on a plastic utensil. It could melt. Tips & advice Before you start... To make it as easy as possible to use the microwave oven, we have put together a few hints and tips for you. Only switch on the oven when the food is already inside. Do not cook eggs in their unbroken shells. Pressure builds up inside the shell and this may result in the egg exploding. Prick the yolk before you cook it. Do not heat oil or fat for deepfrying inside the microwave oven. It is impossible to control the temperature of the oil and it may suddenly splash out of the pan. Do not heat sealed containers such as jars or tins. The pressure inside the container could cause the container to explode. (The exception is when you are making preserves). Setting the cooking time Defrosting, re-heating and cooking times are generally much shorter than in a conventional oven or hob. So you will need to consult this book for the recommended cooking times. It is better to set shorter rather than longer cooking times. Always test the food after the cooking time has elapsed. It is better to then continue cooking it for a little longer, than to have overcooked food. Starting temperature Defrosting, re-heating and cooking times depend on the temperature of the food when you start. For example, deep-frozen and refrigerated food will need longer than food that is at room temperature. Standard storage temperatures of food are assumed for re-heating and cooking times (refrigerator temperature of 5° C, room temperature of approximately 20° C). For defrosting food a starting temperature of approximately -18° C is assumed. Cook popcorn only in special microwave safe containers. Refer exactly to the manufacturer's instructions. Do not use a normal paper or glass container. 8 All indicated cooking times... are guidelines only. Cooking times may vary depending on starting temperature, the weight and composition (water, fat content, etc) of the food. Salt, herbs and spices Food cooked in the microwave oven retains its taste better than with conventional cooking methods. Use salt sparingly and as a rule only add salt after the food has cooked. Salt binds liquids and dries out the surface of food. Herbs and spices can be used as normal. UK Tips & advice Testing the food You can test whether food is cooked in the same way as conventional cookery. · Using a food thermometer. After cooking or reheating all foods have a certain internal temperature. You can use a food thermometer to test whether the food is hot enough, or `done'. · Using a fork. Test fish with a fork. If the flesh is not transparent and comes off the bone easily, it is done. If it is overcooked, it will be brittle and dry. · Wooden skewer. Test cakes and bread by sticking in a wooden skewer. If the skewer comes out clean and dry, the food is ready. Adding water Vegetables and other foods containing a lot of water can be cooked in their own juices or by adding just a small amount of water. This will retain many vitamins and minerals in the food. Food with skin or peel Pierce foods such as sausages, chickens, chicken legs, potatoes in their skins, tomatoes, egg yolk, etc with a wooden skewer. This allows the steam to escape and the food won't explode. Fatty foods Food `marbled' with fat or with layers of fat cook faster than lean meat. You should therefore cover these parts with some aluminium foil, and place the food fatty side downward. Working out cooking times using the food thermometer After it has cooked, every drink or item of food has a certain internal temperature. When it is reached the cooking can be stopped, and the result will be good. You can test the internal temperature with a food thermometer. The temperature chart below gives most of the important temperatures. Blanching vegetables Before they are frozen vegetables should be blanched. This is the best way of retaining the quality and flavour. How to blanch vegetables: Wash and chop the vegetable, place 250 g of the vegetable in a bowl with 275 ml of water, cover and heat for 3-5 minutes. Plunge into cold water immediately after the blanching process to prevent further cooking, and then allow it to drain. Pack and freeze the vegetable in airtight containers. CHART: USING A FOOD THERMOMETER TO DEFINE COOKING TIMES Drink/food items Internal temperature at the end of cooking time Internal temperature after 10-15 mins standing time Preserving fruit & vegetables Preserving fruit and vegetables using the microwave is a quick and easy process. You can buy preserving jars, seals and preserving jar clamps specially designed for microwave use. Precise instructions are provided by the manufacturers of these items. Heating drinks (coffee, water, tea, etc) Heating milk Heating soup Heating stews Poultry Lamb Rare Well roasted Roast beef Rare Medium done Well done Pork, veal 65-75o C 75-80o C 75-80o C 75-80o C 80-85o C 70o C 75-80o C 50-55o C 60-65o C 75-80o C 80-85o C 85-90o C 70-75o C 80-85o C 55-60o C 65-70o C 80-85o C 80-85o C Small & large quantities Microwave cooking times depend directly upon the amount of food you want to defrost, re-heat or cook, i.e. small portions cook faster than big ones. The rule of thumb is: TWICE AS MUCH = ALMOST TWICE AS LONG HALF AS MUCH = HALF AS LONG 9 Tips & advice Tall containers, flat dishes Both types of container have the same capacity but cooking times are longer for tall containers than for flat ones. Therefore it is preferable to use dishes that are as flat as possible, with the largest possible flat surface. Only use tall containers for foods that are likely to boil over, e.g. noodles, rice, milk etc. Stirring You need to stir the food because the microwaves heat the outer areas first. Stirring the food balances the temperature and the food heats evenly. Arranging Arrange individual portions (pudding moulds, cups or baked potatoes) in a circle on the turntable. Leave space between the portions for the microwave energy to penetrate from all sides. Round & oval dishes Food cooks more evenly in round and oval dishes than in rectangular ones, because the microwave energy concentrates into the corners of rectangular dishes and the food there may get overcooked. Turning Turn medium sized portions, such as burgers and steaks, once during cooking, to reduce cooking time. Large items such as roasts and chickens must be turned because they receive more microwave energy on the uppermost side and could dry out if not turned. Covering the food By covering the food as it cooks moisture is retained and cooking time is reduced. Use a lid, microwave film, or cover. Do not cover food that should have a crispy surface, such as roast meat or chicken. As a rule if you would cover it in a conventional oven, cover it in the microwave. If you would cook it in a conventional oven without a cover, you can cook it without a cover in the microwave. Standing time One of the most important rules of microwave cooking is standing time. Almost all foods that are defrosted, heated or cooked in a microwave oven require standing time. This may be fairly short or quite long. During this time the temperature is balanced and the liquids inside the food are evenly distributed. Irregular shaped food Place the thicker, more compacted end of the food pointing towards the outside. Place vegetables (such as broccoli) with the stalks pointing outward. Browning agents After more than 15 minutes cooking time food acquires a brownness, although this is not comparable to the deep brownness and crispness obtained through conventional cooking. In order to obtain an appetising brown colour you can use browning agents. For the most part they simultaneously act as seasoning agents. In the following table you will find some suggestions for substances you can use as browning agents and some of the uses to which you might put them. BROWNING AGENT Melted butter and dried paprika Dried paprika Soya sauce Barbecue and Worcestershire sauce, Gravy Rendered down bacon fat or dried onions Cocoa, chocolate flakes, brown icing, honey and marmalade Poultry DISH METHOD Coat the poultry with the butter/paprika mixture Dust with paprika Coat with the sauce Coat with the sauce Sprinkle pieces of bacon or dried onions on top Sprinkle pieces on top of cakes & desserts or use to glaze Oven baked dishes - Cheese toasties Meat and poultry Roasts, Rissoles, Small roasted items Oven baked dishes, toasted items, soups, stews Cakes and desserts 10 UK Heating · Ready-prepared meals in aluminium containers should be removed from the aluminium container and heated on a plate or in a dish. · Remove the lids from firmly closed containers. · Food should be covered with microwave cling film, a plate or cover (obtainable from stores), so that the surface does not dry out. Drinks need not be covered. · When boiling liquids such as water, coffee, tea or milk, place a glass stirrer in the container. · If possible, stir large quantities from time to time, to ensure that the temperature is evenly distributed. · The times are for food at a room temperature of 20° C. The heating time for food stored in a refrigerator should be increased slightly. · After heating allow the food to stand for 1-2 minutes, so that the temperature inside the food can be evenly distributed (standing time). · The times given are guidelines which can be varied according to the initial temperature, weight, water content, fat content or the result which you want to achieve. Defrosting Your microwave is ideal for defrosting. Thawing times are usually considerably shorter than in traditional methods. Here are a few tips. Take the frozen item out of its packaging and place on a plate for defrosting. Turning/stirring Almost all foods have to be turned or stirred from time to time. As early as possible, separate parts which are stuck together and re-arrange them. Boxes & containers Boxes and containers suitable for microwaves are particularly good for defrosting and heating food, since they can withstand temperatures in a deep freeze (down to approx. -40° C) as well as being heat resistant (up to approx. 220° C). You can therefore use the same container to freeze, defrost, heat and even cook the food, without having to transfer it. Small amounts Thaw more quickly and evenly than large ones. We recommend that you defrost portions which are as small as possible. By doing so you will be able to prepare whole menus quickly and easily. Foods requiring careful handling Foods such as gateaux, cream, cheese and bread should only be partially defrosted and then left to defrost completely at room temperature. By doing so you will avoid the outer areas becoming too hot whilst the inside is still frozen. Covering Cover thin parts with small strips of aluminium foil before defrosting. Thawed or warm parts should likewise be covered with aluminium strips during defrosting. This stops the thin parts becoming too hot while thicker parts are still frozen. Standing time This is particularly important after defrosting food, as the defrosting process continues during this period. In the defrosting table you will find the standing times for various foods. Thick, dense foods require a longer standing time than thinner foods or foods of a porous nature. If the food has not defrosted sufficiently, you may continue defrosting it in the microwave or lengthen the standing time accordingly. At the end of the standing time you should process the food as soon as possible and not re-freeze it. Correct setting It is better to choose a setting which is too low rather than one which is too high. By doing so you will ensure that the food defrosts evenly. If the microwave setting is too high, the surface of the food will already have begun to cook while the inside is still frozen. 11 Cooking fresh vegetables · When buying vegetables, try to ensure that, as far as possible, they are of similar size. This is particularly important when you want to cook the vegetables whole (e.g. boiled potatoes). · Wash the vegetables before preparing them, clean them and only then weigh the required quantity for the recipe and chop them up. · Season them as you would normally, but as a rule only add salt after cooking. · Add about 5 tbsps of water for 500 g of vegetables. Vegetables which are high in fibre require a little more water. You will find information in the table (see page 26). · Vegetables are usually cooked in a dish with a lid. Those with a high moisture content, e.g. onions or boiled potatoes, can be cooked in microwave cling film without adding water. · After half the cooking time has elapsed vegetables should be stirred or turned over. · After cooking allow the vegetables to stand for approx. 2 minutes, so that the temperature disperses evenly (standing time). · The cooking times given are guidelines and depend upon the weight, initial temperature and condition of the type of vegetables in question. The fresher the vegetables, the shorter the cooking time. Cooking meat, fish & poultry · When buying food items, try to ensure that, as far as possible, they are of similar size. This will ensure that they are cooked properly. · Before preparation wash meat, fish and poultry thoroughly under cold running water and pat them dry with kitchen paper. Then continue as normal. · Beef should be well hung and have little gristle. · Even though the pieces may be of a similar size, cooking results may vary. This is due, amongst other things, to the kind of food, variations in the fat and moisture content as well as the temperature before cooking. · After the food has been cooking for 15 minutes it acquires a natural brownness, which may be enhanced by the use of a browning agent. If, in addition, you would like the surface to be crisp you should either use the browning dish or sear the food on your cooker and finish cooking it in your microwave. By doing this you will simultaneously obtain a brown base for making a sauce. · Turn large pieces of meat, fish or poultry half way through the cooking time, so that they are cooked evenly from all sides. · After cooking, cover roasts with aluminium foil and allow them to stand for approx. 10 minutes (standing time). During this period the roast carries on cooking and the liquid is evenly distributed, so that when it is carved a minimum amount of juice is lost. Cooking & defrosting Deep-frozen dishes can be defrosted and cooked at the same time in one process in your microwave. You will find some examples in the table. Do take note, however, of the general advice given on "heating" and "defrosting" food. Please refer to the manufacturer's instructions on the packaging when preparing deep-frozen dishes. These usually contain precise cooking times and offer advice on preparation. 12 UK Microwave power levels Your oven has 5 power levels. To choose the power level for cooking, follow the advice given in the recipe section. Generally the following recommendations apply: 900 W used for fast cooking or reheating e.g. soup, casseroles, canned food, hot beverages, vegetables, fish, etc. 630 W used for longer cooking of dense foods such as roast joints, meat loaf and plated meals, also for sensitive dishes such as cheese sauce and sponge cakes. At this reduced setting, the sauce will not boil over and food will cook evenly without over cooking at the sides. 450 W for dense foods which require a long cooking time when cooked conventionally, eg. beef dishes, it is advisable to use this power setting to ensure the meat will be tender. 270 W (Defrost setting) to defrost, select this power setting, to ensure that the dish defrosts evenly. This setting is also ideal for simmering rice, pasta, dumplings and cooking egg custard. 90 W For gentle defrosting, eg. cream gateaux or pastry. W = WATT To set the microwave power level : 1. Rotate the TIMER/WEIGHT/PORTION knob clockwise or counter-clockwise to select cooking time. 2. Press the MICROWAVE POWER LEVEL button until the desired power level appears on the display. (If the MICROWAVE POWER LEVEL button is touched once, will be displayed. If you miss your desire level, continue pressing the MICROWAVE POWER LEVEL button until you reach the level again). 3. Press the START/QUICK button. 13 Microwave cooking Your oven can be programmed for up to 90 minutes. (90.00) The input unit of cooking (defrosting) time varies from 10 seconds to five minutes. It depends on the total length of the cooking (defrosting) time as shown on the table. Cooking time 0-5 minutes 5-10 minutes 10-30 minutes 30-90 minutes Increasing unit 10 seconds 30 seconds 1 minute 5 minutes Example: Suppose you want to heat soup for 2 minutes and 30 seconds on 630 W microwave power. 1. Enter desired cooking time by rotating the TIMER/ WEIGHT/PORTION knob clockwise. 2. Choose desired power level by pressing MICROWAVE POWER LEVEL button twice. 3. Press START/QUICK button once to begin cooking. x2 x1 Check the display. NOTE: 1. When the door is opened during the cooking process, the cooking time on the digital display stops automatically. The cooking time starts to count down again when the door is closed and the START/QUICK button is pressed. 2. If you wish to know the power level during cooking, press the MICROWAVE POWER LEVEL button. As long as your finger is touching the MICROWAVE POWER LEVEL button, the power level will be displayed. 3. You can rotate the TIMER/WEIGHT/PORTION knob clockwise or counter-clockwise. If you rotate the knob counter-clockwise, the cooking time will decrease from 90 minutes by degrees. 14 UK Other convenient functions 1. MULTIPLE SEQUENCE COOKING A maximum of 3 sequences can be input, consisting of manual cooking time and mode. Example: To cook: 5 minutes on 900 W power (Stage 1) 16 minutes on 270 W power (Stage 2) STAGE 1 1. Enter the desired cooking time by rotating TIMER/ WEIGHT/PORTION knob. 2. Choose the desired power level by pressing the MICROWAVE POWER LEVEL button once. x1 STAGE 2 3. Enter desired time by rotating TIMER/ WEIGHT/PORTION knob. 4. Choose the desired power level by pressing the MICROWAVE POWER LEVEL button four times. 5. Press the START/QUICK button once to begin cooking. x4 x1 Check the display. (The oven will begin to cook for 5 minutes and 900 W, and then for 16 minutes on 270 W). 15 Other convenient functions 2. QUICK START FUNCTION The START/QUICK button allows you to operate the two following functions: a. Direct start You can directly start cooking on 900 W microwave power level for 30 seconds by pressing the START/QUICK button. NOTE: To avoid the misuse by children the START/QUICK button can be used only within 3 minute after preceding operation, i.e., closing the door, pressing the STOP button or cooking completion. b. Extend the cooking time You can extend the cooking time for multiples of 30 seconds if the START/QUICK button is pressed while the oven is in operation. 3. TO CHECK THE POWER LEVEL To check the microwave power level during cooking press the MICROWAVE POWER LEVEL button. x1 As long as your finger is touching the MICROWAVE POWER LEVEL button the power level will be displayed. The oven continues to count down although the display shows the power level. 4. SAFETY LOCK FUNCTION TO SET THE SAFETY LOCK FUNCTION 1. Press and hold the STOP key for 3 seconds. TO CANCEL THE SAFETY LOCK FUNCTION 1. Press and hold the STOP key for 3 seconds. x1 for 3 seconds The display will show: x1 for 3 seconds The display will show the time of day, if set. NOTE: When Safety Lock is set you cannot input any buttons except the STOP button. 16 UK Auto cook, cook from frozen & auto defrost operation AUTO COOK, COOK FROM FROZEN and AUTO DEFROST automatically work out the correct cooking mode and cooking time. You can choose from 4 AUTO COOK, 3 COOK FROM FROZEN and 5 AUTO DEFROST menus. What you need to know when using this automatic function: Menu number 1a. For example: 1a. AUTO COOK 1: The AUTO COOK 1 button has two menus. Press the AUTO COOK 1 button once, the display will appear as shown. x1 Menu number 1b. AUTO COOK 2: The AUTO COOK 2 button has two menus. Press the AUTO COOK 2 button once, the display will appear as shown. 1b. x1 Menu number 1c. COOK FROM FROZEN: The COOK FROM FROZEN button has three menus. Press the COOK FROM FROZEN button once, the display will appear as shown. 1c. x1 1d. AUTO DEFROST: The AUTO DEFROST button has five menus. Press the AUTO DEFROST button once, the display will appear as shown. 1d. Menu number x1 The menu can be chosen by pressing the AUTO COOK 1, AUTO COOK 2, COOK FROM FROZEN or AUTO DEFROST button until the desired menu number is displayed. See pages 18 - 22 "AUTO COOK, COOK FROM FROZEN & AUTO DEFROST charts". The menu will be changed automatically by holding down the AUTO COOK 1, AUTO COOK 2, COOK FROM FROZEN or AUTO DEFROST button. 2. The weight or quantity of the food can be input by rotating the TIMER/WEIGHT/PORTION knob until the desired weight/quantity is displayed. · Enter the weight of the food only. Do not include the weight of the container. · For food weighing more or less than weights/ quantities given in the AUTO COOK, COOK FROM FROZEN & AUTO DEFROST charts, use manual operation. For best results, follow the cooking charts on pages 22 - 23. 3. To start cooking press START/QUICK button. When action is required (e.g. to turn food over) the oven stops and the audible signals sound, remaining cooking time and any indicator will flash on the display. To continue cooking, press the START/QUICK button. 2. TIMER/WEIGHT/ PORTION knob 3. START/QUICK button x1 The final temperature will vary according to the initial temperature. Check food is piping hot after cooking. If necessary, you can extend the cooking manually. NOTE: If you use the START/QUICK function during the cooking/defrosting, the food may be overcooked. 17 Auto cook, cook from frozen & auto defrost operation Example 1 for AUTO COOK 2: To cook Fish Fillet with Sauce 1,5 kg (3 units) using Auto Cook 2 (A2-1). 1. Select the menu required by pressing the AUTO COOK 2 button once. 2. Enter the quantity by rotating the TIMER/WEIGHT/PORTION knob clockwise. 3. Press the START/QUICK button once. x1 x1 Check the display. Example 2 for COOK FROM FROZEN: To cook Frozen Gratin 0,6 kg using Cook From Frozen (FC-3). 1. Select the menu required by pressing the COOK FROM FROZEN button 3 times. 2. Enter the weight by rotating the TIMER/WEIGHT/PORTION knob clockwise. 3. Press the START/QUICK button once. x3 x1 Check the display. 18 UK Auto cook, cook from frozen & auto defrost charts BUTTON AUTO COOK NO. WEIGHT (Increasing Unit) / UTENSILS PROCEDURE · See recipe for `Chicken Pan with Vegetables' on page 22. * Total weight of all ingredients · See recipe for `Mince & Onion' on page 22. * Total weight of all ingredients · See recipe for `Fish Fillet with Sauce' on page 23. * Total weight of all ingredients 0,5 - 1,5 kg* (1-3) A1-1 Cook Chicken Pan with (initial temp Chicken 5° C) Gratin dish with Vegetables microwave cling film 0,5 - 1,5 kg* (1-3) A1-2 Cook Mince and Onion (initial temp Mince 5° C) Casserole dish with lid x2 A2-1 Cook Fish fillet with sauce x1 A2-2 Cook Gratin x2 0,5 - 1,5 kg* (1-3) (initial temp fish 5° C, sauce 20° C) Gratin dish & microwave cling film 0,5 - 1,5 kg* (1-3) (initial temp 20° C) Gratin dish x1 · See recipe for `Gratin' on page 23. * Total weight of all ingredients 19 Auto cook, cook from frozen & auto defrost charts BUTTON COOK FROM FROZEN NO. FC-1 Cook Frozen Vegetables x1 WEIGHT (Increasing Unit) / UTENSILS PROCEDURE · Add 1tbsp water per 100 g. (For mushrooms no additional water is necessary). · Cover with microwave cling film or a lid. · When the oven stops and the audible signals sound, stir and re-cover. · After cooking, let stand for approx. 1-2 minutes. NOTE: If frozen vegetables are compacted together, cook manually. · Transfer meal to suitable microwave-proof dish. · Add some liquid if recommended by the manufacturer. · Cover with microwave cling film or lid. · Cook without cover if the manufacturer instructs. · When the audible signal sounds, stir and recover. · After cooking, stir and let stand for approx. 1 - 2 minutes. · Remove the frozen gratin from the package. If the container is not suitable for microwave ovens, place in a gratin dish and cover with microwave cling film. · If the container is suitable for microwave ovens, remove original paper cover and cover with microwave cling film. · After cooking, let stand for approx. 5 minutes. 0,1 - 0,6 kg (100 g) (initial temp -18° C) Bowl & lid e.g. Brussel sprouts, Casserole dish & microwave cling film or green beans, peas, lid mixed vegetables, broccoli x2 FC-2 Cook Frozen Ready Meals Stirrable type e.g. Noodles, Bolognese, Chinese Menus. 0,3 - 1,0 kg* (100 g) (initial temp -18° C) Casserole dish & microwave cling film or lid * If the manufacturer instructs to add water, calculate the total amount for the programme with additional liquid. x3 FC-3 Cook Frozen Gratin e.g. macaroni gratin, lasagne, etc. 0,2 - 0,6 kg (100 g) (initial temp -18° C) Shallow, oval gratin dish and microwave cling film or original container and microwave cling film 20 UK Auto cook, cook from frozen & auto defrost charts BUTTON AUTO DEFROST NO. Ad-1 Defrost Steak and Chops x1 WEIGHT (Increasing Unit) / UTENSILS 0,2 - 1,0 kg (100 g) (initial temp -18° C) (See note on page 22) PROCEDURE · Place the food on a plate in the centre of the turntable. · When the oven stops and the audible signals sound, turn the food over, rearrange and separate. Shield thin parts and warm spots with aluminium foil. · After defrosting, wrap in aluminium foil for 10 15 minutes, until thoroughly defrosted. · Cover the turntable with microwave cling film. · Place the block of minced meat onto the turntable. · When the oven stops and the audible signals sound, turn the food over. Remove the defrosted parts if possible. · After defrosting, stand for 5 - 10 minutes, until thoroughly defrosted. · Place a plate upside down on the turntable and put the poultry breast side down on the plate. · When the oven stops and the audible signal sounds, turnover and shield thin parts and warm spots with aluminium foil. · After defrosting, cover with aluminium foil and stand for 15 - 30 minutes until thoroughly defrosted. · Finally clean the poultry under running water. · Remove all packaging from the cake. · Place on a flat dish in the middle of the turntable. · After defrosting, cut the cake into similar sized pieces keeping space between each piece and let stand for 15 - 60 minutes until evenly defrosted. · Distribute on a flat dish in the centre of the turntable. · When the audible signal sounds rearrange, and remove defrosted slices. · After defrosting separate all slices and distribute on a large plate. Cover the bread with aluminium foil and let stand for 5 - 10 minutes until thoroughly defrosted. Ad-2 Defrost Minced Meat x2 0,2 - 1,0 kg (100 g) (initial temp -18° C) Microwave cling film (See note on page 22) Ad-3 Defrost Poultry x3 0,9 - 1,8 kg (100 g) (initial temp -18° C) (See note on page 22) Ad-4 Defrost Cake x4 0,1 - 1,4 kg (100 g) (initial temp -18° C) Flat dish Ad-5 Defrost Bread x5 0,1 - 1,0 kg (100 g) (initial temp -18° C) Flat dish (Only sliced bread is recommended for this programme.) 21 Auto cook, cook from frozen & auto defrost charts NOTE: Auto Defrost 1. Steaks and Chops should be frozen in one layer. 2. Minced meat should be frozen in a thin shape. 3. After turning over, shield the defrosted portions with small, flat pieces of aluminium foil. 4. Gateaux topped and coated with cream are very sensitive to microwave energy. For the best result, if the cream begins to soften rapidly, it is best to remove it from the oven immediately and stand for 10 - 30 minutes at room temperature. 5. For Ad-1 and Ad-3 arrange the food in the oven as shown: Steaks and Chops Food Plate Turntable Poultry Recipes for auto cook CHICKEN PAN WITH VEGETABLES (A1-1) Spicy chicken fricassee Ingredients 0,5 kg (1) 1,0 kg (2) 1,5 kg (3) 60 g 1 25 g 50 g 50 g 150 g 10 g 150 ml 120 g 1 50 g 100 g 100 g 300 g 20 g 300 ml 180 g 1 75 g 150 g 150 g 450 g 30 g 450 ml long grain rice (parboiled) sachet saffron onion (sliced) red pepper (in strips) leek (in strips) fillet of chicken breast (cubed) pepper, paprika powder butter meat stock Preparation 1. Mix the rice and saffron and place in the greased dish. 2. Mix the onions, red pepper, leek and chicken. Season and place on the rice. 3. Put butter on the top. 4. Pour the stock over and cover with microwave cling film and cook on AUTO COOK (A1-1), "Chicken Pan with Vegetables". 5. After cooking, let stand for 5-10 minutes. MINCE AND ONION (A1-2) Ingredients 0,5 kg (1) 1,0 kg (2) 1,5 kg (3) 150 g 50 g 1/2 15 g 115 ml 20 g 65 g 65 g 1/2 tbsp 300 g 100 g 1 30 g 230 ml 40 g 125 g 125 g 1 tbsp minced meat (1/2 beef, 1/2 pork) onion (finely chopped) egg white breadcrumbs salt and pepper 345 ml meat stock 60 g tomato purée 190 g potatoes (finely chopped) 190 g carrots (finely chopped) 11/2 tbsp chopped parsley 450 g 150 g 11/2 45 g Preparation 1. Mix together the minced meat, onion, egg and the breadcrumbs. Season with salt and pepper. Place the meat dough into a casserole dish. 2. Mix the meat stock with the tomato purée. 3. Add the liquid, potatoes, carrots and parsley to the meat, mix it up well. 4. Cover and cook on AUTO COOK (A1-2), "Mince and Onion". 5. When the oven stops and the audible signals sound, stir and re-cover. 6. After cooking, stir and stand for approx. 5 minutes. Sprinkle with parsley and serve. 22 UK Recipes for auto cook FISH FILLET WITH SAUCE (A2-1) Fish fillet with piquant sauce Ingredients 0,5 kg (1) 1,0 kg (2) 1,5 kg (3) 175 g 50 g 5g 15 g 1 tsp 250 g 350 g 100 g 10 g 30 g 1-2 tsp 500 g 525 g 150 g 15 g 45 g 2-3 tsp 750 g canned tomatoes (drained) corn chilli sauce onion (finely chopped) red wine vinegar mustard, thyme, cayenne pepper fish fillet salt Preparation 1. Mix ingredients for the sauce. 2. Place the fish fillet in a gratin dish with the thin ends toward the centre and sprinkle with salt. 3. Spread the sauce on the fish fillet. 4. Cover with microwave cling film and cook on AUTO COOK (A2-1), "Fish Fillet with Sauce". 5. After cooking, let stand for approx. 2 minutes. FISH FILLET WITH SAUCE (A2-1) Fish fillet with curry sauce Ingredients 0,5 kg (1) 1,0 kg (2) 1,5 kg (3) 250 g 50 g 200 g 500 g 100 g 400 g 750 g 150 g 600 g fish fillet salt banana (sliced) ready-made curry sauce Preparation 1. Place the fish fillet in a gratin dish with the thin ends toward the centre and sprinkle with salt. 2. Spread the banana and the ready-made curry sauce on the fish fillet. 3. Cover with microwave cling film and cook on AUTO COOK (A2-1), "Fish Fillet with Sauce". 4. After cooking, let stand for approx. 2 minutes. GRATIN (A2-2) Spinach gratin Ingredients 0,5 kg (1) 1,0 kg (2) 1,5 kg (3) 150 g 15 g 150 g 35 g 50 g 1 40 g 300 g 30 g 300 g 75 g 100 g 2 75 g 450 g 45 g 450 g 110 g 150 g 3 115 g leaf spinach (defrosted, drained) onion (finely chopped) salt, pepper, nutmeg boiled potatoes (sliced) cooked ham (diced) crème fraîche eggs grated cheese paprika powder Preparation 1. Mix together the leaf spinach with the onion and season with salt, pepper and nutmeg. 2. Grease the gratin dish. Place alternate layers of potato slices, diced ham and spinach in the dish. The top layer should be spinach. 3. Mix the eggs with crème fraîche, add salt and pepper and pour over the vegetables. 4. Cover the gratin with the grated cheese, sprinkle with paprika powder and cook on AUTO COOK (A2-2), "Gratin". 5. After cooking, let stand for 5-10 minutes. GRATIN (A2-2) Potato-courgette-gratin Ingredients 0,5 kg (1) 1,0 kg (2) 1,5 kg (3) 200 g 115 g 75 g 1 1/2 400 g 230 g 150 g 2 1 80 g 20 g 600 g 345 g 225 g 3 2 120 g 30 g 40 g 10 g boiled potatoes (sliced) courgette (finely sliced) crème fraîche eggs clove of garlic (crushed) salt, pepper feta cheese (diced) sunflower kernel paprika powder Preparation 1. Grease the gratin dish and place alternate layers of potato slices and courgette in the dish. 2. Mix the eggs with crème fraîche, season with salt, pepper and garlic and pour over the vegetables. 3. Crumble the feta cheese and sprinkle over the gratin. 4. Finally sprinkle the gratin with sunflower kernel and paprika powder and cook on AUTO COOK (A2-2), "Gratin". 5. After cooking, let stand for 5-10 minutes. 23 Cooking charts ABBREVIATIONS USED tbsp = tablespoon tsp = teaspoon l.p. = large pinch s.p. = small pinch Cup = cupful g = gram l = litre ml = millilitre cm = centimetre DF = deep frozen Sach. = sachet DFC = dry fat content dm = diameter kg = kilogram MW = microwave MWO = microwave oven min = minutes sec = seconds TABLE: HEATING FOOD AND DRINK Food / Drink Coffee, Milk, Water, 1 cup 1 cup 1 cup 6 cups 1 bowl Quantity Power -g/ml- -Setting150 900 W 150 900 W 150 900 W 900 900 W 1000 900 W 400 900 W 200 200 200 200 500 200 500 200 200 180 150 190 50 100 10 10 900 W 900 W 900 W 900 W 900 W 900 W 900 W 900 W 900 W 630 W 450 W 450 W 900 W 450 W 450 W 450 W Time -Minapprox.1 approx.1 approx. 2 8-10 9-11 3-5 11/2 -2 1-11/2 11/2-21/2 2-3 3-5 2-3 4-5 3-4 3-5 1-11/2 1/2-1 1/2-1 1/2 3-4 approx. 1/2 Hints do not cover do not cover do not cover, bring to the boil do not cover, bring to the boil do not cover, bring to the boil sprinkle some water onto the sauce, cover stir half way through the heating time cover, stir after heating cover, stir after heating cover, stir after heating if necessary add some water, cover stir half way through the heating time sprinkle with water, cover and stir from time to time thinly spread sauce over the top, cover cover pierce the skin several times place on a cake stand remove the lid, after heating stir well and test the temperature cover stir from time to time dip into water, squeeze thoroughly and place in a soup bowl, stir from time to time mix the sugar in 250ml of liquid, cover, stir well during and after heating Platters (Vegetables, meat and trimmings) Stew Clear soup Cream soup Vegetables Garnishes Meat, 1 slice* Fish fillet* Sausages, 2 Cake, 1 piece Baby food, 1 glass Melting butter or margarine* Melting chocolate Dissolving six sheets of gelatin Glazing for a tart of 1/4 l of liquid * Refrigerator temperature 3-5 TABLE: COOKING MEAT, FISH AND POULTRY Fish and Poultry Roasts (pork, veal, lamb) Roast beef (medium) Minced meat Fish fillet Chicken Chicken legs Quantity Power -g-Setting- Time -Min- Hints season to taste, place in a shallow flan dish turn over halfway through cooking time season to taste, place in a quiche dish, turn over halfway through cooking time prepare the minced meat mixture (half pork / half beef) place in a shallow casserole dish season to taste, place on a plate, cover season to taste, place in a casserole dish, turn halfway through cooking time season to taste, place on a plate, cover Standing time -Min- 500 1000 1500 1000 1500 1000 200 1200 200 630 W 630 W 630 W 630 W 630 W 900 W 900 W 630 W 900 W 17-22 34-38 53-58 20-24 27-31 21-24 4-6 29-32 3-6 10 10 10 10 10 10 3 3 3 24 UK Cooking charts TABLE: DEFROSTING Food Roast (pork, beef, veal, lamb) Steaks, escalopes, chops, liver Goulash Ham or large sausage as one piece Cold cuts Sausages 8 4 Duck/turkey Chicken Chicken legs Chicken breast Fish in portions Fish fillet Crab Rolls, 2 Sliced bread (for toasting) in slices White loaf, whole Whole wheat loaf, sliced Bread made from wheat and rye flour Cakes, 1 piece Fruit flan, 1 piece Gateaux, 1 piece Whole Gateaux (25 cm Ø) Butter Cream Cheese slices Soft fruit: Strawberries Raspberries, Cherries, Plums Quantity Power Time -g-Setting- -Min1500 90 W 55-60 1000 90 W 38-42 500 90 W 20-25 200 270 W 2-4 500 200 200 600 300 1500 1200 1000 1000 200 450 800 400 300 80 250 500 250 1000 150 150 270 W 270 W 270 W 270 W 270 W 90 W 270 W 270 W 270 W 270 W 270 W 270 W 270 W 270 W 270 W 270 W 270 W 270 W 270 W 270 W 270 W 270 W 270 W 270 W 270 W 270 W 270 W 8-9 2-3 2-4 6-8 3-5 42-46 18-20 13-15 13-15 3-4 7-9 12-13 5-7 6-8 1-11/2 2-3 3-5 2-3 8-10 1-3 2-3 Approx.1 9-11 1-3 2+2 1-2 3-5 Hints Place on an upturned plate, turn halfway through Turn halfway through Break up and stir halfway through Defrost slightly only Each minute, take off the outside slices Place alongside one another, turn halfway through Place on an upturned plate, turn halfway through Place on an upturned plate, turn halfway through Turn halfway through Turn halfway through Turn halfway through Turn halfway through Turn halfway through, take away defrosted parts Defrost only Place alongside one another, defrost only Turn halfway through (ice particles remain) Place slices alongside one another, defrost only Turn halfway through (ice particles remain) Standing time -Min30 - 90 30 - 90 30 - 90 10 - 15 10 - 15 5 5 5 - 10 5 - 10 30 - 90 30 - 90 30 - 90 30 - 90 10 - 15 30 - 90 10 - 15 5 - 10 30 5 30 5 30 250 200 200 250 Place on a cake tray 5 Place on a cake tray 10 Place on a cake tray 5 Place on a cake tray 60 Defrost only 5 Remove lid, after 2 minutes pour into a bowl and 5 - 10 continue to defrost Defrost only 10 Position evenly next to each other, turn halfway through 5 Times given in this chart are guidelines only and may vary according to the starting temperature of the frozen food, its composition, and its weight. TABLE: DEFROSTING AND COOKING Time Added water -Min-tbsps9-11 6-8 8-10 7-10 6-8 3-5 6-8 3-5 7-8 3-5 9-11 3-5 6-8 3-5 10-12 3-5 Hints Food Fish fillet Trout, 1 fish Platter Leaf spinach Broccoli Peas Kohlrabi Mixed vegetables Brussels sprouts Red cabbage Quantity Power -g-Setting300 900 W 250 900 W 400 900 W 300 900 W 300 900 W 300 900 W 300 900 W 500 900 W 300 900 W 450 900 W cover cover cover, stir after 6 minutes cover, stir once or twice during cooking cover, stir halfway through cooking time cover, stir halfway through cooking time cover, stir halfway through cooking time cover, stir halfway through cooking time cover, stir halfway through cooking time cover, stir halfway through cooking time Standing time -Min1-2 1-2 2 2 2 2 2 2 2 2 25 Cooking charts TABLE: COOKING FRESH VEGETABLES Vegetable Quantity Power Time -g- -Setting- -MinArtichokes 300 900 W 5-7 Leaf Spinach 300 900 W 4-5 Cauliflower 800 900 W 10-12 500 900 W 6-8 Broccoli 500 900 W 6-8 Mushrooms 500 900 W 6-8 Chinese leaves 300 900 W 5-7 Peas 500 900 W 6-8 Fennel 500 900 W 6-8 Onions 250 900 W 4-5 Kohlrabi 500 900 W 7-9 Carrots 500 900 W 7-9 Green peppers 500 900 W 6-8 Jacket potatoes 500 900 W 6-8 Leeks 500 900 W 7-9 Red cabbage 500 900 W 15-17 Brussels sprouts 500 900 W 7-9 Boiled potatoes (salted) 500 900 W 7-9 Celery White cabbage Courgettes 500 500 500 900 W 900 W 900 W 7-9 15-17 6-8 Hints Added Water -tbsps/mlremove the stalk, cover 3-4 tbsp wash, dry well, cover, stir once or twice during cooking 1 whole head, cover, divide into florets 5-6 tbsp stir during cooking 4-5 tbsp divide into florets, cover, stir occasionally during cooking 4-5 tbsp whole heads, cover, stir occasionally during cooking cut into strips, cover, stir occasionally during cooking 4-5 tbsp cover, stir occasionally during cooking 4-5 tbsp cut into quarters, cover, stir occasionally during cooking 4-5 tbsp whole, cook in microwave cling film dice, cover, stir occasionally during cooking 50 ml cut into rings, cover, stir occasionally during cooking 4-5 tbsp cut into strips, stir once or twice during cooking 4-5 tbsp cover, stir occasionally during cooking 4-5 tbsp cut into rings, cover, stir occasionally during cooking 4-5 tbsp cut into strips, stir once or twice during cooking 50 ml whole sprouts, cover, stir occasionally during cooking 50 ml cut into large pieces of a similar size, add a little salt, 150 ml cover, stir occasionally during cooking dice finely, cover, stir occasionally during cooking 50 ml cut into strips, cover, stir occasionally during cooking 50 ml slice, cover, stir occasionally during cooking 4-5 tbsp Recipes ADAPTING RECIPES FOR THE MICROWAVE OVEN If you would like to adapt your favourite recipes for the microwave, you should take note of the following: Shorten cooking times by a third to a half. Follow the example of the recipes in this book. Foods which have a high moisture content such as meat, fish, poultry, vegetables, fruit, stews and soups can be prepared in your microwave without any difficulty. Foods which have little moisture, such as platters of food, should have the surface moistened prior to heating or cooking. The amount of liquid to be added to raw foods, which are to be braised, should be reduced to about two thirds of the quantity in the original recipe. If necessary, add more liquid during cooking. The amount of fat to be added can be reduced considerably. A small amount of butter, margarine or oil is sufficient to flavour food. For this reason your microwave is excellent for preparing low-fat foods as part of a diet. 26 HOW TO USE THE RECIPES · All the recipes in this book are calculated on the basis of 4 servings - unless otherwise stated. · Recommendations relating to suitable utensils and the total cooking times are given at the beginning of every recipe. · As a rule the quantities shown are assumed to be wholly consumable, unless specifically indicated otherwise. · When eggs are given in the recipes they are assumed to have a weight of approx. 55 g (grade M). UK Soups Spain Avocado soup Total cooking time: approx. 11-13 minutes Utensils: Dish with lid (2 l capacity) Ingredients 3 avocados (600 g of flesh) lemon juice 700 ml meat stock 70 ml cream salt & pepper 1. Peel the soft, ripe avocados, remove the stones, cut the flesh into pieces and purée. Save two thin slices to decorate each portion and sprinkle with lemon juice. 2. Put the meat stock, avocados and cream into a dish, season with salt and pepper and cook with the lid on. Stir occasionally. 11-13 min. 900 W 3. Stir the soup until it is creamy and decorate with the saved avocado slices. After cooking allow the soup to stand for approx. 5 minutes. Sweden Crab soup Total cooking time: approx. 11-15 minutes Utensils: Bowl with lid (2 l capacity) Ingredients 1 onion (50 g), chopped finely 50 g sliced carrots 3 tbsp butter or margarine (30 g) 500 ml meat stock 100 ml white wine 100 ml madeira wine 200 g tinned crab meat 1/2 bay leaf 3 white peppercorns thyme 3 tbsp flour (30 g) 100 ml cream 1. Place the vegetables into the bowl with the fat (2 tbsp), cover, and heat. 2-3 min. 900 W 2. Add the meat stock, the wine, crabmeat, and seasoning to the vegetables. Cover and cook. 7-9 min. 450 W 3. Take out the pepper corns and the bay leaf. Mix the flour with a little cold water and stir into the soup. Add the cream, stir well, and heat. 2-3 min. 900 W 4. Stir the soup and allow to stand for about 5 minutes. Add the butter (1 tbsp) just before serving. Switzerland Barley soup Total cooking time approx. 27-34 minutes Utensils: Bowl with lid (3 l capacity) Ingredients 2 tbsp butter or margarine (20 g) 1 onion (50 g), finely chopped 1-2 carrots (130 g) sliced 15 g celery, roughly chopped 1 leek (130 g), cut into rings 3 white cabbage leaves (100 g), in strips 200 g veal bones 50 g streaky bacon, cut into strips 50 g barley corn 700 ml meat stock pepper 4 frankfurters (300 g) 1. Place the butter and chopped onion into the bowl, cover and braise. approx. 1-2 min. 900 W 2. Add the vegetables to the bowl. Add the bones, the streaky bacon and the barley, and fill the bowl with the meat stock. Season with pepper, cover and cook. 1. 9-11 min. 900 W 2. 17-21 min. 450 W 3. Chop the frankfurters into small pieces and heat with the rest of the soup for the last five minutes. 4. Allow to stand for about 5 minutes after it has cooked. Take the bones out just before you serve the soup. 27 Meat, fish & poultry Austria Roast chicken with stuffing 2 Portions Total cooking time: approx. 36-40 minutes Utensils: Bowl (2 l capacity) Kitchen twine Ingredients 1 chicken (1000 g) salt rubbed rosemary rubbed marjoram 1 stale bread roll (white bread, 40 g) 1 bunch of parsley, chopped finely (10 g) pinch nutmeg 2 tbsps butter or margarine (20 g) 1 yolk of egg 3 tbsps butter or margarine (30g) 1 tbsp paprika pepper 1 tbsp butter or margarine to grease the dish 1. Wash the chicken, dab dry with kitchen towel and season with salt, rosemary and marjoram. 2. To make the stuffing, soak the roll for about 10 minutes in cold water, then press the water out. Mix in the salt, parsley, nutmeg butter and egg yolk and stuff the chicken with the mixture. Tie up the opening with ties or butcher's twine. 3. Heat the butter (30 g). approx. 1 min. 900 W Stir the paprika pepper and the salt into the butter, and drizzle the mixture over the chicken. 4. Place the chicken in the greased bowl and cook without lid. Turn halfway through. 35-39 min. 630 W Allow the chicken to stand for about 3 minutes after cooking. Italy Quails in cheese and herb sauce Total cooking time: approx. 27-33 minutes Utensils: Kitchen twine or thick thread Flat round dish (diameter approx. 22 cm) Bowl with lid (1 l capacity) Ingredients 4 quails (600 g) salt & pepper 200 g streaky bacon, sliced thinly 1 tsp butter or margarine to grease the dish 1 tsp fresh parsley for each quail sage rosemary basil, chopped finely 150 ml port 250 ml meat stock 2 tbsps butter or margarine (20 g) 2 tbsps flour (20 g) 50 g grated Emmental cheese 1. Wash the quails and carefully dab them dry. Season with salt and pepper inside and out, wrap bacon around each bird, and tie up tightly with the twine. 2. Grease the dish, place the quails in the dish and cook. Turn over once halfway through. 10-12 min. 900 W 3. Chop the herbs very fine, sprinkle over the quails, and pour the port over the top. Continue to cook the quails. 13-15 min. 630 W Take the quails out of the roasting sauce. 4. To make the sauce, heat the meat stock in the covered bowl. 2-3 min. 900 W Blend the butter with the flour, stir into the liquid, allow to boil, and cook. Stir once halfway through. 1-2 min. 900 W 5. Stir the cheese into the sauce. Add the cheese sauce to the sauce, stir everything together well, and reheat. approx. 1 min. 900 W 6. Pour the sauce over the quails and serve. 28 UK Meat, fish & poultry Holland Mince and onions Total cooking time: approx. 20-23 minutes Utensils: Bowl with cover (2 l capacity) Ingredients 500 g minced meat (half pork, half beef) 3 onions (150 g), finely chopped 1 egg 50 g white breadcrumbs salt & pepper 350 ml meat stock 70 g tomato purée 2 potatoes (200 g), diced 2 carrots (200 g), diced 2 tbsps chopped parsley 1. Mix together the minced meat, the chopped onion, the egg and the breadcrumbs to form a dough, knead, and season with salt and pepper. Place the meat dough into the bowl. 2. Mix the meat stock with the tomato purée. 3. Place the potatoes and carrots, with the liquid over the minced meat, mix it up well, cover and cook. Stir once halfway through. 20-23 min. 900 W Stir the mince once again, and allow it to stand for about 5 minutes. Sprinkle with parsley and serve. Germany Spicy turkey fricassee 2 servings Total cooking time: approx. 20-25 minutes Utensils: Flat, oval dish with a lid (about 26 cm long) Ingredients 1 cup of long grain rice, parboiled (120 g) 1 pack saffron (containing the whole stigma) 1 tsp butter or margarine to grease the dish 1 onion (50 g), sliced 1 red pepper (100 g), cut into strips 1 small leek (100 g), cut into strips 300 g turkey breast, diced pepper paprika pepper 2 tbsps butter or margarine (20 g) 2 cups meat stock (300 ml) 1. Mix the rice with the saffron stigma and place in the greased dish. Mix in the onion slices, strips of pepper and leek and the diced turkey breast and season. Stack them on top of the rice. Dot with butter. 2. Pour the stock over the dish, cover and cook. 1. 4-6 min. 900 W 2. 16-19 min. 270 W Allow the turkey fricassee to stand for about 5 minutes after cooking. Switzerland Zürich veal in cream Total cooking time: approx. 9-14 minutes Utensils: Dish with lid (2 l capacity) Ingredients 600 g veal fillet 1 tbsp butter or margarine 1 onion (50 g), finely chopped 100 ml white wine seasoned gravy browning, for approx. 1/2 I gravy 300 ml cream 1 tbsp parsley, chopped 1. Cut the fillet into finger-width strips. 2. Grease the dish all over with the butter. Put the onion and the meat into the dish, cover and cook. Stir once during cooking. 6-9 min. 900 W 3. Add the white wine, gravy browning and cream, stir, cover and continue cooking. Stir occasionally. 3-5 min. 900 W 4. Test the veal, stir the mixture once more and allow to stand for approx. 5 minutes. Serve garnished with parsley. 29 Meat, fish & poultry Spain Stuffed ham Total cooking time: approx. 16-20 minutes Utensils: Bowl with lid (2 l capacity) Flat oval soufflé dish (about 32 cm long) Ingredients 150 g leaf spinach, with stalks removed 150 g fromage frais, 20 % fat content 50 g grated Emmental cheese pepper paprika 8 slices of cooked ham (400 g) 125 ml water 125 ml cream 2 tbsps flour (20 g) 2 tbsps butter or margarine (20 g) 1 tsp butter or margarine to grease the dish Tip: You can buy ready-made béchamel sauce and use it for this recipe 1. Chop the spinach into small pieces, mix with the cheese and the fromage frais and season to taste. 2. Place a tablespoon of the filling on top of each slice of cooked ham, and roll up. Spear the ham with a wooden skewer to fasten it. 3. Make a béchamel sauce; to do this pour the liquid into the bowl, cover, and heat. 3-4 min. 900 W Mix the flour and butter to make a roux, add to the liquid, and whisk with an egg whisk until dissolved. Cover, bring to the boil, and allow the thicken. 1-2 min. 900 W Stir and taste. 4. Place the sauce into the greased dish, position the filled rolls of ham onto the sauce and cook with lid. 12-14 min. 630 W Allow the rolls of ham to stand for about 5 minutes after cooking. Greece Aubergines with mince stuffing Total cooking time: approx. 20-24 minutes Utensils: Bowl with lid (1 l capacity) Flat oval soufflé dish with lid (about 30 cm long) Ingredients 2 aubergines, with stalks removed (weighing about 250 g each) salt 3 tomatoes (approx. 200 g) 1 tsp olive oil to grease the bowl 2 onions (100 g), chopped 4 mild green chilli peppers 200 g minced meat (beef or lamb) 2 cloves of garlic, crushed 2 tbsps smooth leafed parsley, chopped salt & pepper rose paprika (light paprika) 60 g Feta cheese, diced Tip: You can use courgettes instead of aubergines. 1. Cut the aubergines in half lengthways. Remove the flesh inside with a teaspoon, leaving about 1 cm of flesh on the skin. Salt the aubergines. Dice the flesh. 2. Skin two tomatoes, cut away the stem area and dice the rest. 3. Grease the bowl with the olive oil, add the onions, cover, and braise. 2-3 min. 900 W 4. Cut out the stalks of the sweet chilli peppers, remove the seeds, and cut into rings. Keep a third of these for garnish. Mix the minced meat with the aubergines, onions and tomatoes, the chilli rings, the crushed garlic clove and the parsley, and season. 5. Dab the hollowed out aubergine halves dry. Fill each half with the minced meat mixture, spread out the Feta cheese on top, and then put the rest of the mixture on top. 6. Garnish the aubergine halves with the slices of tomato and chilli rings, place into the greased dish, cover and cook. 18-21 min. 630 W Allow the aubergines to stand for about 2 minutes after cooking. 30 UK Meat, fish & poultry France Sole fillets Total cooking time: approx. 11-13 minutes Utensils: Shallow, oval oven dish with lid (approx. 26 cm long) Ingredients 400 g sole fillets 1 lemon, whole 2 tomatoes (150 g) 1 tsp butter or margarine for greasing 1 tbsp vegetable oil 1 tbsp parsley, chopped salt & pepper 4 tbsps white wine (30 ml) 2 tbsps butter or margarine (20 g) 1. Wash the sole fillets and pat them dry. Remove any bones. 2. Cut the lemon and the tomatoes into thin slices. 3. Grease the oven dish with butter. Place the fish fillets inside and drizzle the vegetables oil over them. 4. Sprinkle parsley over the fish, place the tomato slices on top and season. Place the lemon slices on top of the tomatoes and pour the white wine over them. 5. Place small pots of butter on top of the lemon, cover and cook. 11-13 min. 630 W After cooking allow the fish fillets to stand for approx. 2 minutes. Tip: This recipe can also be used for Haddock, Halibut, Mullet, Plaice or Cod. Vegetables, noodles, rice & dumplings Austria Spinach gratin Total cooking time: approx. 37-42 minutes Utensils: Bowl with lid (capacity 2 l) Flat, oval dish (length: approx 26 cm) Ingredients 2 tbsps butter or margarine (20 g) 1 onion (50 g), finely chopped 600 g leaf spinach, deep-frozen salt & pepper nutmeg garlic powder 1 tsp butter or margarine (for greasing the pan) 500 g boiled potatoes, sliced 200 g cooked ham, diced 4 eggs 125 ml crème fraîche 100 g grated cheese (e.g. Gouda) paprika pepper to sprinkle over the top 1. Spread the butter on the bottom of the dish. Add chopped onion, cover and cook. 2-3 min. 900 W 2. Add spinach, cover and cook. Stir once or twice halfway through. 12-14 min. 900 W Pour off liquid and add seasoning to spinach. 3. Grease the dish. Place alternate layers of potato slices, diced ham and spinach in the dish. The top layer should be spinach. 4. Mix the eggs with the cream, add salt and pepper and pour over the vegetables. Cover the casserole with the grated cheese and sprinkle with ground paprika. 23-25 min. 630 W Allow the dish to stand for approx. 10 minutes after cooking. Tip: Ingredients can be varied as desired (using broccoli, salami, noodles, for example). 31 Vegetables, noodles, rice & dumplings Switzerland Kohlrabi in dillsauce Total cooking time: approx. 101/2-131/2 minutes 2 servings Utensils: 2 Bowls with lids (capacity 1 l) Ingredients 400 g kohlrabi, sliced (approx. 2) 4-5 tbsp water 2 tbsps butter or margarine (20 g) 150 ml crème fraîche salt & pepper nutmeg & ground paprika lemon juice 1 bunch dill, finely chopped 1. Place the kohlrabi and water in the dish, cover and cook. Stir once halfway through. 9-12 min. 900 W Pour off the liquid 2. Spread the butter in the bowl. Add the cream and heat uncovered. Do not allow to boil! approx. 11/2 min. 900 W 3. Add salt, seasonings and lemon juice as desired. Fold in the dill and pour the sauce over the kohlrabi. Allow the kohlrabi to stand for approx. 2 minutes after cooking. Tip: Black salsify can be used instead of kohlrabi. Italy Tagliatelle with cream and basil sauce makes 2 servings Total cooking time: approx. 16-22 minutes Utensils: Bowl with lid (2 l capacity) Round soufflé dish (approx. 20 cm diameter) Ingredients 1I water 1 tsp salt 200 g tagliatelle 1 clove of garlic 15-20 basil leaves 200 g crème fraîche 30 g grated Parmesan cheese salt & pepper 1. Place the water and the salt into the bowl, cover and bring to the boil. 9-11 min. 900 W 2. Add the pasta, bring to the boil again, and then simmer. 1. 1-2 min. 900 W 2. 6-9 min. 270 W 3. Meanwhile rub the garlic cloves over the soufflé dish. Chop the basil leaves. Keep some aside for garnishing. 4. Drain the pasta well. Stir in the crème fraîche and sprinkle the basil over the pasta. 5. Add the parmesan cheese, salt and pepper, place into a soufflé dish and stir. Garnish the dish with basil and serve hot. Switzerland Tessiner Risotto Total cooking time: approx. 20-25 minutes Utensils: Bowl with a lid (2 l capacity) Ingredients 50 g streaky bacon 2 tbsps butter or margarine (20 g) 1 onion (50 g), finely chopped 200 g pudding rice (Arboris) 400 ml meat stock 70 g Sbrinz cheese (if you are unable to obtain this type of Swiss cheese, use Emmental instead) pinch saffron salt & pepper 32 1. Cut the bacon into cubes. Spread the butter over the base of the bowl. Place the onions and bacon cubes, cover, and braise. 2-3 min. 900 W 2. Add the rice, fill with the meat stock, bring to the boil, and then simmer. 1. 3-5 min. 900 W 2. 15-17 min. 270 W Allow the rice to stand for about 3-5 minutes after cooking. 3. Mix the cheese with the saffron and season to taste. Tip: Braised chanterelle mushrooms, or button mushrooms and a mixed salad go very well with this dish. UK Vegetables, noodles, rice & dumplings Italy Lasagne al forno Total cooking time: approx. 18-25 minutes Utensils: Bowl with lid (2 l capacity) Shallow square soufflé mould with lid (approx. 20 x 20 x 6 cm) Ingredients 300 g tinned tomatoes 50 g ham, finely cubed 1 onion (50 g), finely chopped 1 clove of garlic, crushed 250 g minced meat (beef) 2 tbsps mashed tomato (30 g) salt & pepper oregano, thyme, basil, nutmeg 150 ml cream (crème fraîche) 100 ml milk 50 g grated Parmesan cheese 1 tsp mixed chopped herbs 1 tsp olive oil 1 tsp vegetable oil to grease the mould 125 g lasagne verde 1 tbsp grated Parmesan cheese 1 tbsp butter or margarine 1. Cut the tomatoes into slices, mix with the ham, onion cubes, garlic, minced meat and mashed tomato. Season and cook with the lid on. 5-8 min. 900 W 2. Mix the cream with the milk, Parmesan cheese, herbs, oil and spices. 3. Grease the soufflé mould and cover the bottom of the mould with about 1/3 of the pasta. Put half of the minced meat mixture on the pasta and pour on some sauce. Put an additional 1/3 of the pasta on top followed by another layer of the minced meat mixture and some sauce, finishing with the remaining pasta on top. Finally, cover the pasta with lots of sauce and sprinkle with Parmesan cheese. Place butter flakes on top and cook with the lid on. 13-17 min. 630 W After cooking, let the lasagne stand for approximately 5-10 minutes. Greece Potato-garlic paté Total cooking time: approx. 8-10 minutes Utensils: Bowl with lid (capacity 1 l) Ingredients 400 g boiled potatoes (with skins) 2-3 tbsp water 2-3 garlic cloves 6 tbsps olive oil 6 tbsps meat stock salt juice of one lemon 1 mild chilli pepper 1. Place the potatoes and water in the dish. Cover and cook. Stir once halfway through. 8-10 min. 900 W 2. Peel the potatoes and press through a potato press or a fine sieve. 3. Crush the garlic cloves with the garlic press and add to the potatoes. 4. Add olive oil, meat stock, salt and lemon juice with the potatoes to taste, and stir until a smooth mixture is formed. Add more oil or stock as required. 5. Decorate the paté with chilli pepper rings and serve. 33 Vegetables, noodles, rice & dumplings Austria Bread dumplings Total cooking time: approx. 8-11 minutes Utensils: Bowl with lid (2 l capacity) 5 cups or ramekins Ingredients 2 tbsps butter or margarine (20 g) 1 onion (50 g), chopped finely approx. 500 ml milk 200 g cubes of dry bread (from about 5 bread rolls) 3 eggs 1. Put the bread cubes in a bowl and pour the milk over it. 2. Spread the fat over the base of the bowl, add the diced onions, cover and heat. 1-2 min. 900 W 3. Add the onions to the bread cubes. Beat the eggs, add and stir everything well to form a smooth dough. If necessary add more milk. 4. Distribute the dough equally into the 5 cups or ramekins, cover with microwave film, arrange around the edge of the turntable plate, and cook. 7-9 min. 900 W Allow the dumplings to stand for about 2 minutes after cooking. Turn them out onto a plate before serving. Drinks, desserts & cakes Germany Semolina pudding with raspberry sauce Total cooking time: approx. 15-20 minutes Utensils: Bowl with lid (2 l capacity) Ingredients 500 ml milk 40 g sugar 15 g chopped almonds 50 g semolina 1 egg yolk 1 tbsp water 1 egg white 250 g raspberries 50 ml water 40 g sugar 1. Place the milk, sugar and almonds in the bowl, cover and heat. 3-5 min. 900 W 2. Add the semolina, stir, cover and cook. 10-12 min. 270 W 3. Beat the egg yolk with the water in a cup, and stir into the hot mixture. Beat the egg white until it is stiff, and fold it into the mixture. Pour the pudding mixture into ramekins or small dishes. 4. To make the sauce wash the raspberries, dab them dry carefully, and place them in a bowl with the water and sugar. Cover, and heat. 2-3 min. 900 W 5. Purée the raspberries and serve either hot or cold with the semolina pudding. Germany Hot lemonade Total cooking time: 1 minute Utensils: Glass for lemon tea (150 ml) Ingredients 100 ml water juice of one lemon 2-3 tsp sugar 1. Mix water and lemon juice in a glass and heat. approx. 1 min. 900 W Add sugar to taste. 34 UK Drinks, desserts & cakes Netherlands Hot punch For 10 servings Ingredients 500 ml white wine 500 ml dry red wine 500 ml rum, 54 % vol 1 unwaxed orange 3 sticks of cinnamon 75 g sugar 10 tsp klontjes (crystallised sugar lumps) 1. Pour the alcoholic ingredients into the bowl. Thinly pare the skin of the orange, and add the orange peel, together with the cinnamon and the sugar, to the alcohol. Cover and heat. 8-10 min. 900 W Remove the orange peel and the cinnamon. Place a teaspoon of the klontjes (crystalised sugar lumps) into 10 punch glasses, pour in the punch, and serve. England Chocolate cake Total cooking time: 15-21 minutes Utensils: Round cake dish (diam. 21 cm, height 10 cm) Ingredients 175 g butter or margarine 175 g sugar 3 eggs 175 g flour 1 tsp baking powder 2 tbsps cocoa (20 g) 50 ml milk 1. Beat the butter until frothy and slowly mix in the sugar. Add the eggs gradually, mixing well. Mix together the flour, baking powder and cocoa. Add milk and mix thoroughly. 2. Grease the pan. pour in dough and cook. 8-10 min. 630 W 3. Use a wooden skewer to check that the cake is done. Allow the cake to cool for 10 minutes in the dish. Austria Chocolate with whipped cream 1 portion Total cooking time: about 1 minute Utensils: Large cup or mug (capacity 200 ml) Ingredients 150 ml milk 30 g bar of chocolate grated 30 ml cream chocolate vermicelli 1. Pour the milk into the cup or mug. Add the grated chocolate to the milk, stir and heat. Stir halfway through. approx. 1 min. 900 W 2. Whip the cream until it is stiff, place on top of the chocolate, sprinkle with chocolate vermicelli and serve. 35 Drinks, desserts & cakes France Pears in chocolate sauce Total cooking time: approx. 8-13 minutes Utensils: Bowl with lid (2 l capacity) Bowl with lid (1 l capacity) Ingredients 4 pears (600 g) 60 g sugar 1 pack vanilla sugar (10 g) 1 tbsps pear liqueur, 30 % vol 150 ml water 130 g dark chocolate 100 g crème fraîche 1. Peel the pears whole. 2. Place the sugar, vanilla sugar, the pear liqueur and the water into the bowl, stir, cover and heat. 1-2 min. 900 W 3. Place the pears into the liquid, cover and cook. 5-8 min. 900 W Take the pears out of the cooking liqueur, and place in a cold place. 4. Pour 50 ml of the cooking liqueur into the smaller bowl. Add the chopped chocolate and the crème fraîche, cover, and heat. 2-3 min. 900 W 5. Stir the sauce well. Pour the sauce over the pears, and serve. Tip: Delicious when served with a ball of vanilla ice cream. Sweden Pistachio rice pudding with strawberries Total cooking time: approx. 27-31 minutes. Utensils: Tall bowl with a lid (2 l capacity) Ingredients 125 g long grain rice 150 ml milk 175 ml water 1 vanilla pod pinch salt 50 g sugar 250 g strawberries 40 g sugar 40 ml Cointreau (40 % vol orange liqueur) 200 ml cream 1 egg white 50 g pistachio nuts (shell off) 1. Place the rice in the bowl and fill with the liquid ingredients. Slit open the vanilla pod, add to the rice with the salt and the sugar, cover, and cook. 1. 3-5 min. 900 W 2. 24-26 min. 270 W Allow the rice to stand for about 5 minutes after cooking. 2. Cut the strawberries in half, mix in the sugar and the Cointreau. 3. Remove the vanilla pod from the rice, and cool the rice in a cold water bain marie, while stirring. Whip the cream and the egg white separately until both are stiff. Fold in first the pistachios, then the cream, and finally the egg white into the cold rice. 4. Place the rice in a large dish. Make a well in the top and place the strawberries in the well. 36 UK Drinks, desserts & cakes Germany Cheesecake makes 12 portions Total cooking time: approx. 21-27 minutes Utensils: Spring form pan (approx. 26 cm diameter) Ingredients 300 g flour 1 tbsp cocoa 3 tsp baking powder (9 g) 150 g sugar 1 egg 150 g butter or margarine 1 tsp butter or margarine to grease the form 100 g butter or margarine to grease the pan 100 g sugar 1 pack vanilla sugar (10 g) 3 eggs 400 g fromage frais, 20 % fat content 1 pack powdered vanilla pudding mix (40 g) 1. Mix the flour and cocoa with the baking flour. Add the sugar, egg and butter and use the kneading hook on the hand-held blender to knead. 2. Grease the pan, roll out 2/3 of the dough and place it in the pan. Lift the edges 2 cm to form a rim. Pre-bake the pastry. 6-8 min. 630 W 3. Whisk the butter until light and fluffy, add the sugar and eggs one at a time. Finally add the fromage frais and the powdered vanilla pudding mix. 4. Spread the filling over the pre-baked dough and add the remaining crumbling dough on the cake and bake. 15-19 min. 630 W Denmark Fruit jelly with vanilla sauce