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Operating Instructions and Cookbook
Combination Oven
Model No.
NN-DF386B
NN-DF386M
FOR DOMESTIC USE ONLY
IMPORTANT SAFETY INSTRUCTIONS
PLEASE READ CAREFULLY AND KEEP FOR FUTURE REFERENCE
NN-DF386B
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Important notice
Thank you for purchasing a Panasonic Microwave Oven.
Your oven is rated 1000 Watts (IEC). When using other cookbooks remember to adjust cook-
ing times accordingly. The symbol indicates the heating category for your oven when cooking
or reheating convenience foods.
Your oven is rated ‘E’, which is very ef cient. It is therefore very important that you refer
carefully to the packet instructions on convenience foods.
Some packet instructions only display information for B or D rated ovens. We therefore provide
additional guidelines for reheating and cooking on pages 46-52 of this book.
ALWAYS check the progress of the food as it cooks or reheats by simply opening the door.
After checking the progress of the foods, touch Start to continue the cooking time.
Failure to follow the instructions given in this operating instructions and cookbook,
may affect the recipe result and in some instances may be dangerous.
Customer Communications Centre 0344 844 3899
Selected Spares and Accessories:
Order direct on line at www.panasonic.co.uk or by telephoning the Customer Communications
Centre number above.
For Cookery Advice call: 01344 862108 (open Monday to Wednesday 9 am - 12 pm)
Alternatively visit our web site at www.theideaskitchen.co.uk
The IEC (60705) power
output (watts)
The heating category for
small packs of food
Microwave symbol
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1
Contents
Thank you for purchasing a Panasonic Microwave Oven.
Safety instructions .................................. 2-9
Disposal of waste products.......................10
Important safety instructions............... 11-12
Before using your oven.............................13
Placement of your oven ............................13
Care & cleaning of your oven ...................14
Maintenance of your oven ........................15
Parts of your oven ....................................15
Outline diagram ........................................16
Important information.......................... 17-19
Microwaving principles .............................20
Control panel ............................................21
Setting the clock .......................................22
Operation guide setting ............................22
Child safety lock .......................................23
Oven Accessories.....................................23
Cooking Modes.........................................24
Microwave cooking and defrosting ...........25
Grilling cooking .........................................26
Oven Cooking ..................................... 27-28
Combination Cooking ......................... 29-30
Using the timer .........................................31
Multi-stage cooking...................................32
Using the memory function .......................33
Chaos defrost ...........................................34
Auto sensor programs ........................ 35-37
Auto weight programs......................... 38-39
General guidelines.............................. 40-41
Quick check guide to cooking utensils......42
Microwave power levels ...........................43
Grilling ......................................................43
Oven .........................................................44
Combination .............................................45
Reheating and cooking guidelines............46
Combination cooking and reheating
charts .................................................. 47-52
Tips for microwave cooking ......................53
Defrosting guidelines ................................54
Defrosting chart ........................................55
Meat and Poultry ................................ 56-57
Fish ..................................................... 58-59
Vegetables.......................................... 60-61
Eggs & cheese .........................................62
Dry starchy foods and vegetables ............63
Desserts - Pastries ............................. 64-65
General advice for cooking using
microwaves and combination cooking ......65
Traditional cooking using Oven heating ...65
Common queries answered................ 66-67
Recipe ................................................ 68-92
Questions and answers ...................... 93-94
Technical speci cations............................95
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2
Important safety instructions. Before
operating this oven, please read these
instructions carefully and keep for future
reference.
This appliance can be used by children
aged from 8 years and above and persons
with reduced physical, sensory and
mental capabilities or lack of experience
and knowledge if they have been given
supervision or instruction by a person
responsible for their safety concerning the
use of the appliance in a safe way and
understand the hazards involved. Children
shall not play with the appliance. Cleaning
and user maintenance shall not be made
by children without supervision. Keep the
appliance and its cord out of reach of
children less than 8 years.
When this oven is installed, it should
be easy to isolate the appliance from the
electricity supply by pulling out the plug or
operating a circuit breaker.
Safety instructions
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3
If the supply cord is damaged, it must be
replaced by the manufacturer or its service
agent or a similarly quali ed person in order
to avoid a hazard.
Warning! The appliance should be
inspected for damage to the door seals
and door seal areas and if these areas
are damaged the appliance should not
be operated until it has been repaired
by a service technician trained by the
manufacturer.
Warning! Do not attempt to tamper with
or make any adjustments or repairs to the
door, control panel housing, safety interlock
switches or any other part of the oven.
Do not remove the outer panel from the
oven which gives protection against exposure
to microwave energy.
Repairs should only be by a quali ed
service person.
Safety instructions
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4
Liquids and other foods must not be heated
in sealed containers since they are liable to
explode.
Warning! Do not place this oven near an
electric or gas cooker range.
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.
For Countertop use:
The oven must be placed on a at, stable
surface 850 mm above the oor, with rear of
oven placed against a back wall. Allow 15 cm
of space on the top of the oven, 10 cm at the
back, 5 cm on one side, and the other side
open.
When heating food in plastic or paper
containers, check the oven frequently as
these types of containers ignite if overheated.
Safety instructions
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5
If smoke is emitted or a re occurs in the
oven, press Stop/Cancel button and leave
the door closed in order to sti e any ames.
Disconnect the power cord, or shut off power
at fuse or circuit breaker panel.
When heating liquids, e.g. soup, sauces
and beverages in your oven, overheating the
liquid beyond boiling point can occur without
evidence of bubbling. This could result in a
sudden boil over of the hot liquid.
The contents of feeding bottles and baby
food jars are to be stirred or shaken. The
temperature has to be checked before
consumption to avoid burns.
Do not cook eggs in their shells and whole
hard-boiled eggs by MICROWAVE. Pressure
may build up and the eggs may explode,
even after the microwave heating has ended.
Safety instructions
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6
Clean the inside of the oven, door seals
and door seal areas regularly. When food
splatters or spilled liquids adhere to the oven
walls, base of the oven, door seals and door
seal areas wipe off with a damp cloth. Mild
detergent may be used if they get very dirty.
The use of harsh detergent or abrasive is not
recommended.
DO NOT USE COMMERCIAL OVEN
CLEANERS.
When using the OVEN, GRILL or
COMBINATION modes, some foods may
inevitably splatter grease on to the oven walls.
If the oven is not cleaned occasionally, it may
start to “smoke” during use.
Failure to maintain the oven in a clean
condition could lead to deterioration of
surfaces that could affect the life of the
appliance and possibly result in a hazardous
situation.
Safety instructions
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7
Warning! The accessible parts may become
hot in OVEN, GRILL or COMBINATION
use. Young children should be kept away.
Children should only use the oven under
adult supervision due to the temperatures
generated.
This oven is intended for counter-top use
only. It is not intended for Built-in use or for
use inside a cupboard.
A steam cleaner is not to be used for cleaning
the appliance.
Do not use harsh, abrasive cleaners or
sharp metal scrapers to clean the oven door
glass since they can scratch the surface,
which may result in shattering of the glass.
Exterior oven surfaces, including air vents
on the cabinet and the oven door will get hot
during OVEN, GRILLING and COMBINATION
modes, take care when opening or closing
the door and when inserting or removing food
and accessories.
Safety instructions
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8
This appliance is not intended to be
operated by means of an external timer or
separate remote-control system.
Only use utensils that are suitable for use in
microwave ovens.
The microwave oven is intended for
heating food and beverages only. Take
care when heating foods low in moisture,
e.g. bread items, chocolate, biscuits and
pastries. These can easily burn, dry out or
catch on re if cooked too long. We do not
recommend heating foods low in moisture
such as popcorn or poppodums. Drying of
food, newspapers or clothing and heating of
warming pads, slippers, sponges, damp cloth,
wheat bags, hot water bottles and similar may
lead to risk of injury, ignition or re.
Safety instructions
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9
The oven has two grill heaters situated in
the top of the oven and two heaters situated
in the base of the oven. After using the
GRILL, OVEN, and COMBINATION functions,
care should be taken to avoid touching the
inside surfaces of the oven as these will be
very hot. Care should be taken to avoid the
heating element inside the oven.
The oven lamp must be replaced
by a service technician trained by the
manufacturer. DO NOT attempt to remove the
outer casing from the oven.
This appliance is intended to be used in
household applications only
Caution! In order to avoid a hazard due to
inadvertent resetting of the thermal cut-out,
this appliance must not be supplied through
an external switching device, such as a timer,
or connected to a circuit that is regularly
switched on and off by the utility.
Safety instructions
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10
Information on Disposal
for Users of Waste
Electrical & Electronic
Equipment (private
households)
This symbol on the products and/or
accompanying documents means that used
electrical and electronic products should not
be mixed with general household waste.
For proper treatment, recovery and
recycling, please take these products to
designated collection points, where they
will be accepted on a free of charge basis.
Alternatively, in some countries you may be
able to return your products to your local
retailer upon the purchase of an equivalent
new product.
Disposing of this product correctly will help
to save valuable resources and prevent
any potential negative effects on human
health and the environment which could
otherwise arise from inappropriate waste
handling. Please contact your local authority
for further details of your nearest designated
collection point.
Penalties may be applicable for incorrect
disposal of this waste, in accordance with
national legislation.
For business users in the
European Union
If you wish to discard electrical and
electronic equipment, please contact your
dealer or supplier for further information.
Information on Disposal in other
Countries outside the European
Union
This symbol is only valid in the European
Union.
If you wish to discard this product, please
contact your local authorities or dealer and
ask for the correct method of disposal.
Disposal of waste products
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11
This appliance is supplied with a moulded
three pin mains plug for your safety and
convenience. A 13 amp fuse is tted in this
plug. Should the fuse need to be replaced,
please ensure that the replacement fuse has
a rating of 13 amps and that it is approved by
ASTA or BSI to BS1362.
Check for the ASTA mark
or the BSI
mark
on the body of the fuse.
If the fuse cover is detachable, never use
the plug with the cover omitted.
A replacement fuse cover can be
purchased from your local Panasonic
Dealer.
HOW TO REPLACE THE
FUSE
Open the fuse
compartment with a
screwdriver and
replace the fuse.
IF THE FITTED MOULDED PLUG IS
UNSUITABLE FOR THE SOCKET OUTLET
IN YOUR HOME THEN THE FUSE SHOULD
BE REMOVED AND THE PLUG CUT OFF
AND DISPOSED OF SAFELY AND AN
APPROPRIATE ONE FITTED. THERE IS
A DANGER OF SEVERE ELECTRICAL
SHOCK IF THE CUT OFF PLUG IS
INSERTED INTO ANY 13 AMP SOCKET.
If a new plug is to be tted, please observe
the wiring code as shown opposite. If in any
doubt, please consult a quali ed electrician
(For U.K. Models only).
Warning!
This appliance must be earthed.
Important
The wires in this mains lead are
coloured in accordance with the
following code:
Green-and-yellow: Earth,
Blue: Neutral,
Brown: Live.
As the colours of the wire in the mains lead
of this appliance may not correspond with the
coloured markings identifying the terminals in
your plug, proceed as follows:
The wire which is coloured GREEN-AND-
YELLOW must be connected to the terminal
in the plug which is marked with the letter
E or by the Earth symbol
or coloured
GREEN or GREEN-AND-YELLOW.
The wire which is coloured BLUE must be
connected to the terminal in the plug which is
marked with the letter N or coloured BLACK.
The wire which is coloured BROWN must be
connected to the terminal in the plug which is
marked with the letter L or coloured RED.
When this oven is installed it should be easy
to isolate the appliance from the electricity
supply by pulling out the plug or operating a
circuit breaker.
Voltage & power
The voltage used must be the same as
speci ed on this microwave oven. Using a
higher voltage than that which is speci ed
is dangerous and may result in a re or
other type of accident causing damage.
Do not immerse cord, plug or oven in water.
Keep cord away from heated surfaces.
Do not let cord hang over the edge of table
or work top. Do not plug your oven in via an
extension cable as this can be dangerous. It
is important to plug the oven directly into a
wall socket.
The back of the appliance heats up during
use. Do not allow the cord to be in contact
with the back of the appliance or cabinet
surface.
PLEASE READ CAREFULLY AND KEEP FOR FUTURE REFERENCE
Important safety instructions
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12
1. In case of electronic failure, oven can
only be turned off at wall socket.
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 haz-
ards of improper use. Ensure that
children do not touch the hot outer
casing after operation of the oven.
2. This appliance can be used by children
aged from 8 years and above and
persons with reduced physical,
sensory and mental capabilities or lack
of experience and knowledge if they
have been given supervision or
instruction by a person responsible for
their safety concerning the use of the
appliance in a safe way and understand
the hazards involved.
3. Children shall not play with the appliance.
Cleaning and user maintenance shall not
be made by children without
supervision.
4. During use the appliance becomes hot.
Care should be taken to avoid touching
heating elements inside the oven.
5. To prevent burns, take care of hot sur-
faces which may exist from the cooking
process.
Storage of accessories
6. Do not store any objects other than oven
accessories inside the oven in case it is
accidentally turned on.
Exterior oven surfaces
7. Exterior oven surfaces, including air
vents on the cabinet will get hot during
GRILL, OVEN and COMBINATION,
take care when opening or closing the
door and when inserting or removing
food and accessories.
Heater
8. The oven has two grill heaters situated
in the top of the oven and two grill heat-
ers situated in the bottom of the oven.
After using either the GRILL,
OVEN and COMBINATION functions,
the inside surfaces of the oven will be
very hot. Care should be taken to avoid
touching the heating
elements inside the oven.
Caution! Hot surfaces
After cooking by these modes, the
oven accessories will be very hot.
9. Before using GRILL, OVEN or COM-
BINATION function for the rst time
operate the oven without food and ac-
cessories on OVEN 220°C for 20 mins.
This will allow the oil that is used for
rust protection to be burned off. This is
the only time that the oven is operated
completely empty.
Caution!
Grill element and oven will be hot.
DO NOT OPERATE THE OVEN
EMPTY apart from point 8 above.
The appliance must not be oper-
ated by Microwave or Combination
including microwave WITHOUT
FOOD IN THE OVEN. Operation
when empty will damage the appli-
ance.
The accessible parts may become
hot in GRILL, OVEN or COMBI-
NATION use. Young children less
than 8 years of age should be kept
away. Children should only use the
oven under adult supervision due
to the temperatures generated.
Important safety instructions
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Examine your oven
1. Unpack oven, remove all packing
material, and examine the oven for any
damage such as dents, broken door
latches or cracks in the door. Notify
dealer immediately if unit is damaged.
DO NOT install if unit is damaged.
Guarantee
2. Your receipt is your guarantee, please
keep it safe.
Cord
3. If the supply cord of this appliance is
damaged, it must be replaced by the
manufacturer or it’s service agent or
a similarly quali ed person in order to
avoid a hazard.
This oven is intended for counter-top use
only. It is not intended for Built-in use or for
use inside a cupboard.
15 cm
5 cm
10 cm
open
counter top
Counter top use
1. The oven must be placed on a at,
stable surface 850 mm above the oor,
with rear of oven placed against a back
wall. For proper operation the oven must
have suf cient air ow, i.e. 5 cm at one
side, the other being open; 15 cm clear
over the top; 10 cm at the rear.
2. Do not place the microwave oven on
a shelf directly above a gas or electric
hob. This may be a safety hazard and
the oven may be damaged.
3. Do not block air vents on the rear,
bottom and top of the oven. If air vents
are blocked during operation, the oven
may overheat. If the oven overheats, a
thermal safety device will turn the oven
off. The oven will remain inoperable with
blank display until it has cooled.
4. This appliance is intended to be used in
household applications only.
Note
The appliance should be inspected for damage to the door seals and door seal areas. If
these areas are damaged the appliance should not be operated until it has been repaired by
a service technician trained by the manufacturer.
Before using your oven
Placement of your oven
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14
Important
It is essential for the safe operation
of the oven that it is kept clean, and
wiped out after each use. Failure to
maintain the oven in a clean condi-
tion could lead to deterioration of a
surface that could adversely affect
the life of the appliance and possi-
bly result in a hazardous situation.
1. Switch the oven off before cleaning
and unplug at socket if possible.
2. Keep the inside of the oven, door
seals and door seal areas clean.
When food splatters or spilled liquids
adhere to oven walls, door seals and
door seal areas wipe off with a damp
cloth. Mild detergent may be used if they
get very dirty. The use of harsh
detergent or abrasives is not
recommended.
3. After using GRILL, OVEN, and COM-
BINATION cooking the walls of the
oven should be cleaned with a soft cloth
squeezed in soapy water.
Particular care should be taken to keep
the window area clean particularly after
cooking by GRILL, OVEN and COM-
BINATION. Stubborn spots inside the
oven can be removed by using a small
amount of branded conventional oven-
cleaner sprayed onto a soft damp cloth.
Wipe onto problem spots, leave for
recommended time and then wipe off.
DO NOT SPRAY DIRECTLY
INSIDE THE OVEN.
4. Do not use harsh abrasive cleaners or
sharp metal scrapers to clean the oven
door glass since they may scratch the
surface, which may result in shattering
of the glass.
5. The outside oven surface should be
cleaned with a damp cloth. To prevent
damage to the operating parts inside
the oven, water should not be allowed to
seep into the ventilation openings.
6. If the control panel becomes dirty,
clean with a soft, dry cloth. DO NOT use
harsh detergents or abrasives on control
panel. When cleaning the control panel,
leave the oven door open to prevent the
oven from accidentally turning on. After
cleaning touch Stop/Cancel to clear the
display window.
7. If steam accumulates inside or around
the outside of the oven door, wipe with
a soft cloth. This may occur when the
microwave oven is operated under high
humidity conditions and in no way
indicates a malfunction of the unit or
microwave leakage.
8. The oven cavity oor should be
cleaned regularly. Simply wipe the
bottom surface of the oven with mild
detergent and hot water then dry with
a clean cloth. Cooking vapours collect
during repeated use but in no way affect
the bottom surface.
9. When GRILLING or cooking by
OVEN or COMBINATION some foods
may splatter grease onto the oven walls.
If the oven is not cleaned to eliminate
this grease, it can accumulate and cause
the oven to ‘SMOKE’ during use. These
marks will be more dif cult to clean later.
10. A steam cleaner is not to be used for
cleaning.
11. Ensure all accessories are kept
scrupulously clean, especially when
using microwave or combination
programs.
12. Keep air vents clear at all times.
Check that no dust or other material
is blocking any of the air vents on the
top, bottom or rear of the oven. If vents
become blocked this could cause
overheating which would affect the
operation of the oven and possibly result
in a hazardous situation.
Care & cleaning of your oven
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15
Service
1. WHEN YOUR OVEN REQUIRES A
SERVICE call your local Panasonic
engineer (Customer Communications
Centre on 0344 844 3899 can
recommend an engineer).
Warning!
It is hazardous for anyone other
than a competent person to car Cry
out any service or repair operation
which involves the removal of a
cover which gives protection against
exposure to microwave energy.
Door seals
2. Do not attempt to tamper with or make
any adjustments or repairs to door,
control panel housing, safety interlock
switches or any other part of the oven.
Do not remove outer panel from oven.
The door seals and door seal areas
should always be kept clean – use a
damp cloth.
Warning!
The appliance should be inspected
for damage to the door seals and
door seal areas. If these areas are
damaged the appliance should
not be operated until it has been
repaired by a service technician
trained by the manufacturer.
Oven light
3. The oven lamp must be replaced by a
service technician trained by the
manufacturer. DO NOT attempt to
remove the outer casing from the oven.
Selected spares and accessories
4. These may be ordered directly on line
at www.panasonic.co.uk or
by telephoning the Customer
Communication Centre on
0344 844 3899. Most major credit and
debit cards accepted. Ensure you quote
the correct model number.
1. Do not cook food directly on the base of
the oven. Always place food in a
microwave safe dish.
2. The metal accessories provided must
ONLY be used as directed for
GRILLING, OVEN and
COMBINATION cooking. Never use
metal accessories when cooking in
microwave only mode. Do not use if
operating the oven with less than
200
g
(7 oz) of food on a manual
Combination program. Do not use the
enamel shelf in COMBINATION with
MICROWAVE. The maximum weight
that can be used on the enamel shelf is
4
kg
(8 lb 14 oz). FAILURE TO USE
ACCESSORIES CORRECTLY COULD
DAMAGE YOUR OVEN.
3. When cooking with MICROWAVE power
arcing may occur if the incorrect weight of
food is used, a metal container has been
used incorrectly, or the accessories have
been damaged. If this occurs, stop the
machine immediately. You can continue to
cook by GRILL OR OVEN ONLY.
4. Always refer to instructions for correct
accessories to use on all programs.
Wire rack
1. The wire rack is used to facilitate
browning of small dishes and help with
the good circulation of the heat.
2. Do not use any metal container
directly on the wire rack in
COMBINATION with MICROWAVE.
3. Do not use the wire rack in
MICROWAVE mode only.
Enamel shelf
1. The Enamel Shelf is for cooking on
OVEN or GRILL mode only. Do not use
on MICROWAVE or COMBINATION
modes.
Maintenance of your oven
Parts of your oven
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16
1. Door release
Pull the door handle downwards
to open. When you open the oven
door during cooking, the cooking is
stopped temporarily without clearing
earlier made settings. The cooking is
resumed as soon as the door is closed
and the Start pad pressed. The oven
lamp lights as soon as the oven door
is opened.
2. Oven window
3. Door safety lock system
4. Oven air vent
5. Shelf positions
6. External oven air vents
7. Control panel
8. Power supply cord
9. Plug
10. Identi cation label
11. Grill elements
12. Ceramic plate
13. Caution label (Hot surfaces)
14. Enamel shelf
15. Wire rack
16. Menu label
Note
This illustration is for reference only.
1
13
12
2
7
9
3
11 16
10
5
6
6
6
4
8
14
15
Outline diagram
13
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17
Safety
If smoke is emitted or a re occurs in the
oven, touch Stop/Cancel and leave the door
closed in order to sti e any ames.
Disconnect the power cord, or shut off power
at the fuse or the circuit breaker panel.
Short cooking times
As microwave cooking times are much
shorter than other cooking methods it is
essential that recommended cooking times
are not exceeded without rst checking the
food.
Cooking times given in the cookbook are
approximate. Factors that may affect
cooking times are: preferred degree of
cooking, starting temperature, altitude,
volume, size and shape of foods and utensils
used. As you become familiar with the oven,
you will be able to adjust these factors.
It is better to undercook rather than overcook
foods. If food is undercooked, it can always
be returned to the oven for further cooking.
If food is overcooked, nothing can be done.
Always start with minimum cooking times.
Important
If the recommended cooking
times are exceeded the food will
be spoiled and in extreme cir-
cumstances could catch re and
possibly damage the interior of the
oven.
Small quantities of food
Take care when heating small quantities
of food as these can easily burn, dry out or
catch re if cooked too long. Always set short
cooking times and check the food frequently.
Note
Never operate the oven without
food inside on microwave or com-
bination mode involving microwave
Foods low in moisture
Take care when heating foods low in
moisture, e.g. bread items, chocolate,
biscuits and pastries. These can easily burn,
dry out or catch on re if cooked too long.
We do not recommend heating foods low in
moisture such as popcorn or poppodums.
The microwave oven is intended for heating
food and beverages only. Drying of food,
newspapers or clothing and heating of
warming pads, slippers, sponges, damp
cloth, wheat bags, hot water bottles and
similar may lead to risk of injury, ignition or
re.
Christmas pudding
Christmas puddings and other foods high in
fats or sugar, e.g. jam, mince pies, must not
be over heated. These foods must never be
left unattended as with over cooking these
foods can ignite.
Boiled eggs
Eggs in their shell and whole hardboiled
eggs should not be heated in microwave
ovens since they may explode even after
microwave heating has ended.
Foods with skins
Potatoes, apples, egg yolk, whole
vegetables and sausages are examples of
food with non porous skins. These must be
pierced using a fork before cooking to
prevent bursting.
Warning
Liquids and other foods must not
be heated in sealed containers
since they are liable to explode.
Important information – read carefully
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18
Liquids
When heating liquids, e.g. soup, sauces and
beverages in your microwave oven,
overheating the liquid beyond boiling point
can occur without evidence of bubbling.
This could result in a sudden boil over of the
hot liquid. To prevent this possibility the
following steps should be taken:
Avoid using straight-sided containers with
narrow necks.
Do not overheat.
Stir the liquid before placing the container
in the oven and again halfway through
the heating time.
After heating, allow to stand in the oven
for a short time, stirring again before
carefully removing the container.
Microwave heating of beverages can
result in delayed eruptive boiling,
therefore care should be taken when han-
dling the container.
Lids
Always remove the lids of jars and
containers and takeaway food containers
before you microwave them. If you don’t then
steam and pressure might build up inside
and cause an explosion even after the
microwave cooking has stopped.
Deep fat frying
Do not attempt to deep fat fry in your oven.
Meat thermometer
Use a meat thermometer to check the
degree of cooking of roasts and poultry only
when meat has been removed from the
microwave. If undercooked, return to the
oven and cook for a few more minutes at the
recommended power level. Do not leave a
conventional meat thermometer in the oven
when microwaving.
Paper, plastic
When heating food in plastic or paper
containers, keep an eye on the oven due
to the possibility of ignition. Do not use wire
twist-ties with roasting bags when cooking
mode includes microwave power as arcing
will occur. Do not use recycled paper prod-
ucts,
e.g.
Kitchen roll unless they say they
are speci cally designed for use in a micro-
wave oven. These products contain impurities
which may cause sparks and/or res when
used. Remove wire twist-ties from roasting
bags before placing the bags in the oven.
Reheating
It is essential that reheated food is served
“piping hot”. Remove the food from the oven
and check that it is “piping hot”, i.e. steam is
being emitted from all parts and any sauce
is bubbling. (If you wish you may choose to
check the food has reached 72 ˚C with a food
thermometer – but remember do not use this
thermometer inside the microwave.)
For foods that cannot be stirred, e.g.
lasagne, shepherds pie, the centre should
be cut with a knife to test it is well heated
through. Even if a manufacturer’s packet
instructions have been followed always
check the food is piping hot before serving
and if in doubt return your food to the oven
for further heating.
Standing time
Standing time refers to the period at the end
of cooking or reheating when food is left
before being eaten, i.e. it is a rest time which
allows the heat in the food to continue to con-
duct to the centre, thus eliminating cold spots.
Keeping your oven clean
It is essential for the safe operation of the
oven that it is wiped out regularly. Use warm
soapy water, squeeze the cloth out well and
use to remove any grease or food from the
interior. Pay particular attention to the door
seal area. The oven should be unplugged
when cleaning.
Important information – read carefully
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Grilling
The oven will only operate on the GRILL
function with the door closed.
Fan motor operation
After using the microwave oven, the fan
motor may operate to cool the electric
components. This is normal and you can take
out food even though the fan motor operates.
You can continue using the oven during this
time.
Utensils/containers
Do not heat any closed cans or bottles be-
cause they might explode.
Metal containers or dishes with metallic trim
should not be used during micro
occur.
If you use any aluminium foil, meat spikes or
metalware the distance between them and
the oven walls and door should be at least 2
cm to prevent sparking.
Before use check that utensils/containers
are suitable for use in microwave ovens. See
page 42.
Babies bottles and food jars
When reheating babies bottles always
remove top and teat. Liquid at the top of the
bottle will be much hotter than that at the
bottom and must be shaken thoroughly
before checking the temperature. The lid
must also be removed from babies food jars,
the contents must also be stirred or shaken
before the temperature is checked. This
should be carried out before consumption in
order to avoid burns. See page 46.
Arcing
Arcing may occur if a metal container has
been used incorrectly, if the incorrect weight
of food is used, or if the accessories have
been damaged. Arcing is when blue ashes
of light are seen in the microwave oven. If
this occurs, stop the machine immediately. If
the oven is left unattended and this continues
it can damage the machine.
You can continue to cook by GRILL or OVEN
ONLY.
Important information – read carefully
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Microwave energy has been used in this
country to cook and reheat food since early
experiments with RADAR in World War II.
Microwaves are present in the atmosphere all
the time, both naturally and from manmade
sources. Manmade sources include radar,
radio, television, telecommunication links and
mobile phones.
Oven cavity
Base of
the oven
Stirrer motor Waveguide
Microwave
stirrer
Magnetron
In a microwave oven, electricity is converted
into microwaves by the MAGNETRON. For
bottom feeding, please refer to page 25.
REFLECTION
The microwaves bounce off the metal walls
and the metal door screen.
TRANSMISSION
Then they pass through the cooking containers
to be absorbed by the water molecules in the
food, all foods contain water to a more or lesser
extent.
Important Note
The dish used to cook or reheat the
food will get warm during cooking,
as the heat conducts from the food.
Even in microwaving, oven gloves
are required! MICROWAVES CAN
NOT PASS THROUGH METAL
AND THEREFORE METAL COOK-
ING UTENSILS CAN NEVER BE
USED IN A MICROWAVE, FOR
COOKING ON MICROWAVE
ONLY.
How microwaves cook food
The microwaves cause the water molecules
to vibrate which causes FRICTION, i.e.
HEAT. This heat then cooks the food.
Microwaves are also attracted to fat and
sugar particles, and foods high in these will
cook more quickly. Microwaves can only
penetrate to a depth of 1½-2 inches (4-5 cm)
and as heat spreads through the food by
conduction, just as in a traditional oven, the
food cooks from the outside inwards.
Foods not suitable for cooking by
microwave only
Yorkshire pudding and souf es. This is
because these foods rely on dry external
heat to cook correctly, do not attempt to cook
by microwave.
Foods that require deep fat frying cannot be
cooked either.
Standing time
When a microwave oven is switched off, the
food will continue to cook by conduction –
NOT BY MICROWAVE ENERGY. Hence
STANDING TIME is very important in
microwaving, particularly for dense foods i.e.
meat, cakes and reheated meals (refer to
page 40).
Boiled eggs
Do not boil eggs in your microwave.
Raw eggs boiled in their shells can
explode and cause serious injury.
Microwaving principles
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21
1
4
6
9
11
13
3
5
7
10
12
14
8
2
1 Display window
2 Microwave power levels button
3 Chaos defrost programs button
4 Grill button
5 Auto sensor programs button
6 Oven power button
7 Auto weight programs button
8 Time / Weight selection dial
9 More button
10 Less button
11 Memory button
12 Timer button
13 Stop /Cancel button:
Before Cooking:
One press clears your instructions
During Cooking:
One press temporarily stops the cooking
program. Another press cancels all your
instructions and the time of day will appear
in the display.
14 Start button
Touch to start operating the oven. If during
cooking the door is opened or Stop/Cancel
is touched once, Start has to be touched
again to continue cooking.
Beep sound
When a button is pressed correctly
a beep will be heard. If a button
is pressed and no beep is heard,
the unit has not or cannot accept
the instruction. At the end of any
complete program, the oven will
beep 5 times.
Note
When in stand-by mode the
brightness of the display will be
reduced.
The oven will enter stand-by
mode, when rst plugged in
and immediately after the last
operation has completed.
If an operation is set and start
button is not pressed, after 6
minutes the oven will automatically
cancel the operation. The display
will revert back to clock mode.
Control panel
* The control panels of NN-DF386B/
NN-DF386M have same key layout.
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22
Operation guide setting
When the oven is rst plugged in “REFER TO OPERATING INSTRUCTIONS BEFORE USE” appears
in display window.
Press Timer Button twice.
Note
1. To reset time of day, repeat step 1 through to step 3, as above.
2. The clock will keep the time of day as long as the oven is plugged in and electricity is
supplied.
3. This is a 24 hour clock, i.e. 2 pm = 14:00 not 2:00.
Turn Time / Weight Dial.
Enter the time by turning the Time/
Weight dial. The time appears in the
display and the colon blinks.
Press Timer Button.
The colon stops blinking
time of day is now locked
into the display.
Setting the clock
To turn off:
To turn on:
Press Timer Button
four times.
Press Timer Button
four times.
Display window
Display window
Colon or time of
day appears in the
display window.
Colon or time of
day appears in the
display window.
To assist you in programming your oven, the following operation will appear in the display window.
When you become familiar with your oven, the operation guide can be turned off.
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23
Using this system will make the oven controls inoperable; however, the door can be opened. Child
Lock can be set when the display shows a colon or the time.
Press Start three times
The time of day will disappear. Actual time will
not be lost. ‘LOCK’ is indicated in the display.
To Set:
Note
To activate child lock, Start must be pressed 3 times within a 10 second period.
The following chart shows correct use of the accessories in the oven
Enamel shelf Wire Rack
Microwave

Grill

Oven

Combination

To Cancel:
Press Stop /Cancel three times
The time of day will reappear in the display.
Child safety lock
Oven Accessories
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24
Microwave
Oven Grill + Microwave
Key
Grill
The diagrams shown below are cooking modes with examples of the accessories.
It may vary depending on recipe/dish used. Further information can be found in the Cookbook.
Heater Microwave
Cooking Modes
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25
Note
1. For multi-stage cooking refer to page 32.
2. Stand time can be programmed after microwave power and time setting. Refer to
using the timer page 31.
3. You can change the cooking time during cooking if required. Turn Time/Weight Dial
to increase or decrease the cooking time. Time can be increased/decreased in
1 minute increments, up to 10 minutes. Turning the dial to zero will end cooking.
Press Microwave Power.
Select desired power level.
Set the cooking time using the
Time/Weight Dial
(HIGH power: up to 30 minutes
Other powers: up to 90 minutes).
Press Start Button.
The cooking program will
count down.
Bottom Feeding Technology
Please note that this product uses bottom feeding technology for microwave distribution
which differs from traditional turntable side feeding methods and creates more useable space
for a variety of different sized dishes. This microwave feeding style can give a difference in
heating times (in microwave mode) when compared against side feeding appliances. This is
quite normal and should not cause any concern. Please refer to the reheating and cooking
charts in the cook book.
1 Press
2 Presses
3 Presses
4 Presses
5 Presses
6 Presses
HIGH
DEFROST
MEDIUM
LOW
SIMMER
WARM
1000 Watts
270 Watts
600 Watts
440 Watts
300 Watts
100 Watts
Use your own Pyrex® dishes, plates or bowls directly
on the ceramic plate. Do not place food directly on the
ceramic plate.
Use of accessory:
Microwave cooking and defrosting
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26
Note
1. Place food on wire rack on ceramic plate. Place a heatproof plate (Pyrex®)
underneath to catch fat and drips. Alternatively use the enamel shelf in the top shelf
position. For large weight foods, place in a dish directly on the ceramic plate.
2. Never cover foods when grilling.
3. DO NOT attempt to preheat the grill.
4. The grill will only operate with the oven door closed. It is not possible to use the grill
function with the door open.
5. There is no microwave power on the GRILL only program.
6. Most foods require turning halfway during cooking. When turning food, open oven
door and CAREFULLY remove wire rack using oven gloves.
7. After turning, return food to the oven and close door. After closing oven door, press
Start. The oven display will continue to count down the remaining grilling time. It is
quite safe to open the oven door at any time to check the progress of the food as it
is grilling.
8. The grill will glow on and off during cooking - this is normal. Always clean the oven
after using the Grill and before using the microwave or combination.
9. You can change the cooking time during cooking if required. Turn Time/Weight Dial
to increase or decrease the cooking time. Time can be increased/decreased in 1
minute increments, up to 10 minutes. Turning the dial to zero will end cooking.
CAUTION!
Remove wire rack from oven by holding the rack and heatproof dish rmly. Use oven gloves
when removing accessories. Never touch the outside window or inside metal parts of the door or
oven when taking food in or out due to the high temperatures involved.
Set Time
Select Cooking time by
turning the Time/Weight Dial.
Time can be set up to
90 minutes.
Press Start
The time counts
down in the display.
Press Grill to select level
1 press Grill 1 1000 W (high)
2 presses Grill 2 700 W (medium)
3 Presses Grill 3 500 W (low)
Use of accessory:
Grilling Cooking
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27
Set Time
Select Cooking time by
turning the Time/Weight Dial.
Time can be set up to
90 mins
After preheating,
place the food in
the oven.
Press Start Button
Use of accessory:
Oven:
This Pad offers a choice of oven temperatures 40°C (for proving dough) and 100 - 220°C in
10°C increments. For quick selection of the most commonly used cooking temperatures, the
temperatures start at 150°C and count up to 220°C then 40°C (for proving dough) and 100°C.
Press Start Button
to start preheating.
Set the desired
oven temperature.
Note
The oven can not preheat at 40 g.
Oven Cooking
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28
Note on Preheating:
1. Do not open the door during preheating. After preheating 3 beeps will be heard
and the “P” will ash in the display window. If the oven door is not opened after
preheating, the oven will maintain the selected temperature. After 1 hour, including
preheating, the oven will shut off automatically and revert to time of day.
2. If you want to cook without preheating, after selecting the desired temperature, set
the cooking time then press Start Button.
Note
1. When the selected cooking time is less than one hour, the time counts down second
by second.
2. When the selected cooking time is over one hour, the time counts down minute by
minute until only “1H 00” (1 hour) remains. The display then indicates minutes and
seconds and counts down second by second.
3. You can add to the cooking time during cooking, if required. Turn the Time/Weight
Dial to increase the cooking time. Time can be added in 1 minute increments up to
10 minutes.
4. After pressing Start Button, the selected temperature can be recalled. Press Oven
Button once to indicate the temperature in the display window.
Oven Cooking
CAUTION!
Always use oven gloves when removing the food and Accessories after cooking as the oven and
accessories will be Very hot.
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29
Note
1. Place food on wire rack on ceramic plate. Place a heatproof plate (Pyrex®)
underneath to catch fat drips.
2. The wire rack is designed to be used for Combination and Grilling. Never attempt to
use any other metal accessory except the one provided with the oven.
3. Use the wire rack only as described. DO NOT use if operating the oven with less
than 200 g of food on a manual program. For small quantities do not cook by
Combination, cook by GRILL or MICROWAVE ONLY for best results.
4. Never cover foods when cooking on Combination.
5. DO NOT preheat the grill on Combination.
6. Arcing may occur if the incorrect weight of food is used, the wire rack has been
damaged, or a metal container has been used accidentally. Arcing is ashes of blue
light seen in the microwave. If this occurs, stop the oven immediately.
7. Some foods should be cooked on Combination without using the wire rack i.e.
roasts, gratins, pies and puddings. The food should be placed in a heatproof non-
metallic dish and placed directly onto the ceramic plate.
Set the desired
Grill setting
Set the cooking time
using the Time/Weight
Dial (up to 90 minutes).
Press Start
Button. The time
counts down in
the display.
Set the desired
Microwave
Power Level.
Use of accessory:
Grill + Microwave
There is only one combination setting.
1. Grill + Microwave,
HIGH power is not available on Combination cooking. This would not be useful in normal use
(the food would be cooked before browning is achieved). DEFROST power Defrost can not
be set in combination.
Combination Cooking
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30
Note
8. DO NOT use plastic MICROWAVE containers on combination programs (unless
suitable for combination cooking). Dishes must be able to withstand the heat of the
top grill - heatproof glass e.g. Pyrex® or ceramic are ideal.
9. DO NOT use your own metal dishes or tins, as the microwaves will not penetrate the
food evenly.
10. When the selected cooking time is less than one hour, the time counts down second
by second.
11. When the selected cooking time is over one hour, the time counts down minute by
minute until only “1H 00” (1 hour) remains. The display then indicates minutes and
seconds and counts down second by second.
12. You can add to the cooking time during cooking, if required. Turn the Time/Weight
dial to increase the cooking time. Time can be added in 1 minute increments, up to
10 minutes.
Combination Cooking
CAUTION!
Remove wire rack from oven by holding the rack and heatproof dish rmly. Use oven gloves
when removing accessories. Never touch the outside window or inside metal parts of the door or
oven when taking food in or out due to the high temperatures involved.
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31
Note
1. Three stage cooking can be programmed including Delay Start cooking.
Note
1. Three stage cooking can be programmed including stand time.
2. If the programmed delay time exceeds one hour, the time will count down in units of
minutes. If less than one hour, the time will count down in units of seconds.
3. Delay Start cannot be programmed before an auto program.
2. If the oven door is opened during the Stand Time or Minute Timer, the time in the
display window will continue to count down.
3. This feature may also be used as a minute timer. In this case press the Timer, set
time and press Start.
4. Stand time cannot be programmed after an auto program.
By using the Timer, you are able to program Delay Start cooking.
By using the Timer, you can program Stand Time after cooking is completed or use to program the
oven as a minute timer.
Press Timer.
Set the desired cooking
program and cooking time.
Set the delay time by
turning the Time/ Weight
Dial (up to 9 hours).
Press Timer.
Set the desired cooking
program and cooking time.
Set desired amount of time
by turning the Time/Weight
Dial (up to 9 hours).
Press Start
Press Start.
example
example
example
example
Delay Start: 1 hour
HIGH power: 10 min SIMMER power: 20 min
Delay start cooking
Stand time
Once Once
Once 5 Times
HIGH power: 4 min Stand Time: 5 min
HIGH power: 2 min
Using the timer
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32
Note
1. For 3 stage cooking, enter another cooking program before pressing start.
2. During operation, pressing Stop/Cancel once will stop the operation. Pressing Start
will re-start the programmed operation. Pressing Stop/Cancel twice will stop and
clear the programmed operation.
3. Whilst not operating, pressing Stop/Cancel will clear the selected program.
4. Auto programs cannot be used with multi-stage cooking.
Example:
Press
Microwave
Power. Select
desired power
level
2 or 3 stage cooking
Press
Microwave
Power twice
to select
DEFROST
power.
Press
Microwave
Power once to
select HIGH
power.
Set the cooking
time to 2 minutes
using the Time/
Weight Dial
Set the cooking
time to 3 minutes
using the Time/
Weight Dial
Press Start.
Set the cooking
time using the
Time/Weight Dial.
Press
Microwave
Power. Select
desired power
level
Set the cooking
time using the
Time/Weight Dial.
Press Start.
The cooking program
will start and the time
in the display will
count down.
Example: To GRILL at LOW for 4 minutes and cook food on LOW power for 5 minutes.
Press Grill
Power 3 times
to select Grill
level 3 (low).
Press Microwave
Power four times
to select LOW
power.
Set the cooking
time to 4 minutes
using the Time/
Weight Dial
Set the cooking
time to 5 minutes
using the Time/
Weight Dial
Press Start.
Example: To DEFROST (DEFROST power) for 2 minutes and cook food on HIGH power for
3 minutes.
Multi-stage cooking
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33
To set a memory program
This feature allows you to pre-program your oven for a regular reheating or cooking task. You are
able to pre-program your oven for a speci c power level and time that is convenient for you. You
can only pre-program one memory task with this oven.
Press Memory.
The oven is automatically pre-set
to memory.
1. To select memory 2 press
memory button twice. To select
memory 3 press memory button
three times.
Press Memory.
The oven is automatically pre-set
to memory.
1. To select memory 2 press
memory button twice. To select
memory 3 press memory button
three times.
Program the desired
cooking program.
Press Memory to store
this task or press Start
to start cooking in this
sequence.
Press Start to begin cooking
Note
1. Auto programs cannot be programmed into memory.
2. Memory can only store 1 stage cooking. It is not possible to store 2 or 3 stage
cooking.
3. Setting a new cooking program into memory will cancel the cooking program
previously stored.
4. Memory program will be cancelled if the power supply is off or the plug is
disconnected.
To use a memory program
OR
Using the memory function
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34
Press Start
Remember to stir or
turn the food during
defrosting.
With this feature you can defrost frozen food according to the weight.
The weight is programmed in grams. For quick selection, the weight starts from the most
commonly used weight for each program.
Set the weight of the frozen food
by using the Time/Weight Dial.
Turning the dial slowly will count
up in 10 g steps. Turning the dial
quickly will count up in 100 g steps.
Select the desired Chaos defrost
program
1 Press Meat items
2 Presses Meat joints
3 Presses Bread
Program
Min./Max.
Weight
Suitable Food
1. MEAT ITEMS
1 press
200 g - 1200 g
Small pieces of meat, escallop, sausages, minced meat,
steak, chops, sh llets (each 100 g to 400 g). Press Chaos
defrost once. Turn and shield at beeps. Allow to stand for 5
min to 30 mins.
2. MEAT JOINTS
2 presses
400 g - 2500 g
Big pieces of meat, whole chickens, meat joints. Press
Chaos defrost twice. Whole chickens and meat joints will
require shielding during defrosting. Protect wings, breast
and fat with smooth pieces of aluminum foil secured with
cocktail sticks. Do not allow the foil to touch the walls of the
oven. Standing time of 1 to 2 hours should be allowed before
cooking. Turn and shield at beeps.
3. BREAD
3 presses
100 g - 900 g
Small or large loaves of bread, white or wholewheat. Place
the loaf on a piece of kitchen roll. Press Chaos defrost three
times and turn at beep. Allow bread to stand for 5 min (white
light bread) to 30 min (dense rye bread). Cut large loaves in
half during standing time.
Note
1. When the defrosting time is longer than 60 minutes, the time will appear in hours and
minutes.
2. The shape and size of the food will determine the maximum weight the oven can
accommodate.
3. Allow standing time to ensure the food is completely defrosted.
Important
See page 54 for defrosting guidelines
Chaos defrost
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35
Note
1. The oven automatically calculates the cooking time or the remaining cooking time.
2. The door should not be opened before the time appears in the display window.
3. The temperature for frozen food is assumed to be -18°C to -20°C, for other types of
food +5°C to +8°C (refrigerator temperature).
4. To prevent any mistakes during Auto Sensor Programs ensure that ceramic plate
and the container are dry.
5. The room temperature should not be more than 35°C and not less than 0°C.
6. Only cook foods within the recommended weight range described on pages 36-37.
7. For auto sensor programs, fresh vegetables and frozen vegetables cover with
cling lm Pierce the cling lm with a sharp knife once in the centre and four times
around the edge. For chilled meal and frozen meal programs reheat in container as
purchased. Pierce covering lm. If transferring meals into a dish, cover with pierced
cling lm. For auto sensor programs rice and pasta cover with a lid.
8. If the oven has previously been used and it is too hot to be used on an Chaos
defrost, Auto Sensor and Auto Weight, ‘HOT’ will appear in the display window. After
the ‘HOT’ disappears, the Auto Sensor Programs may be used. If in a hurry, cook
food manually by selecting the correct cooking mode and cooking time yourself.
A variety of food may be cooked without having to enter the cooking time, weight or the power level.
Select the desired
Auto Sensor Program.
Plus/Minus Control:
Preferences for degree of cooking vary for each individual. After having used Auto Sensor
Programs a few times, you may decide you would prefer your food cooked to a different
degree of cooking. By using Plus/Minus control, the programs can be adjusted to cook
food for a longer or shorter time. Press or button before pressing Start Button. If you are
satis ed with the result of the Auto Sensor Programs, you do not have to use this control.
e.g.
Press Start Button.
Auto sensor programs
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Program Weight Accessories Instructions
4. CHILLED
MEAL
1 press
200 g - 1000 g
-
To reheat a fresh precooked meal. All foods
must be pre-cooked. Foods should be at
refrigerator temperature approx. + 5°C. Reheat
in container as purchased. Pierce covering lm
with a sharp knife once in the centre and four
times around the edge. If transferring food to
dish, cover with pierced cling lm. Press auto
sensor programs button once then press start.
Stir at beeps. Stir again at end of program
and allow a few minutes standing time. Large
pieces of meat/ sh in a thin sauce may require
longer cooking. This program is not suitable for
starchy food such as rice, noodles or potatoes.
5. FROZEN
MEAL
2 presses
200 g - 1000 g
-
To reheat a frozen precooked meal
All foods must be pre-cooked and frozen
(-18°C); Reheat in container as purchased.
Pierce covering lm with a sharp knife once
in the centre and four times around the edge.
If transferring food to dish, cover with pierced
cling lm. Press auto sensor programs button
twice then press start. Stir at beeps and cut the
blocks into pieces. Stir again at end of program
and allow a few minutes standing time. Check
temperature and cook further minutes if
necessary before eating. This program is not
suitable for portionable frozen foods.
6. FRESH
VEGETABLES
3 presses
200 g - 1000 g
-
To cook fresh vegetables. Place prepared
vegetables into a suitable sized container.
Sprinkle with 1 tbsp cold water per 100 g
vegetables. Cover with cling lm. Pierce cling
lm with a sharp knife once in the centre and
four times around the edge. Press auto sensor
programs button three times. Press start. Drain
after cooking and season to taste.
7. FROZEN
VEGETABLES
4 presses
200 g - 1000 g
-
To cook frozen vegetables. Place
vegetables into a suitable sized container.
Sprinkle with 1-3 tbsp cold water. If cooking
vegetables with high water content, such as
spinach or tomatoes, do not add water. Cover
with cling lm. Pierce cling lm with a sharp
knife once in the centre and four times around
the edge. Press auto sensor
programs button four times. Press start. Stir at
the end of program and allow a few minutes
standing time. Drain and season to taste.
Auto sensor programs
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Program Weight Accessories Instructions
8. PASTA
5 presses
100 g - 450 g -
For cooking dried pasta. Use a large bowl.
Add 1 tsp salt, 1 tbsp oil and boiling water.
For 100 g - 290 g pasta add 1 litre of boiling
water. For 300 g - 450 g
pasta add 1 ½ litre
of boiling water. Cover with a lid. Press auto
sensor programs button ve times. Stir at
beeps. Press start. Drain after cooking.
9. RICE
6 presses
100 g - 300 g -
For cooking rice for savoury dishes not
rice puddings. (Thai, Basmati, Jasmine,
Suriname, Arborio or Mediterranean rice).
Rinse the rice thoroughly before cooking. Use
a large
bowl. Add 2-2.5 times boiling water
to rice. Cover with a lid. Press auto sensor
programs button six times. Press start. Stir
at beeps. Allow to stand for 5 minutes after
cooking. Drain after cooking.
Note
1. The Auto Sensor Programs must ONLY be used for foods described.
2. Only cook foods within the weight ranges described.
3. Always weigh the food rather than relying on the package information.
4. Most foods bene t from a STANDING time, after cooking with an Auto Program, to
allow heat to continue conducting to the centre.
5. To allow for some variations that occur in food, check that food is thoroughly cooked
and piping hot before serving.
Auto sensor programs
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Note
The weight is programmed in grams. For quick selection, the weight starts from the
most commonly used weight for each program.
Program Weight Accessories Instructions
10. CHILLED
QUICHE
1 press
150 g - 500 g
For reheating fresh pre-cooked quiche. Remove
all packaging and place the quiche on the wire rack
on the ceramic plate. Press auto weight programs
button once, enter weight of food and press start.
Transfer the quiche onto a cooling rack at the end
of cooking and allow a few minutes standing time.
Quiche with a high content of cheese may result
in being hotter than quiches with vegetables. This
program is not suitable for deep lled quiches.
11. FROZEN
POTATO
PRODUCTS
2 presses
200 g - 500 g
For reheating, crisping and browning frozen
potato products. Spread out potato products in a
heatproof dish and place on the wire rack on the
ceramic plate. Press auto weight programs button
twice, enter weight of food and press Start. For best
results, cook in a single layer and stir at beep. This
program is not suitable for galettes, Pom’ Dauphine
and Pom’ Noisette.
12. PASTRY
ITEMS
3 presses
100 g - 600 g
For reheating, crisping and browning fresh
pastry items e.g. friands, feuillete tresse etc.
Remove all packaging and place on wire rack on
ceramic plate. Press auto weight programs pad
three times, enter weight of food and press start.
Transfer the pastry items to a cooling rack and
allow a few minutes standing time.
13. CHILLED
PIZZA
4 presses
100 g - 450 g
For reheating and browning the top of fresh pre-
cooked pizza and cheese baguette. Remove all
packaging and place the chilled pizza on the wire
rack on the ceramic plate. Press the auto weight
programs button four times, enter the weight of the
food and press start.
14. FROZEN
PIZZA
5 presses
100 g - 450 g
For reheating and browning the top of frozen
pre-cooked pizza, bruschetta and cheese
baguette. Remove all packaging and place the
frozen pizza on the wire rack on the ceramic plate.
Press auto weight programs button ve times, enter
the weight of the food and press start. Transfer the
pizza on to a cooling rack at the end of cooking.
This program is not suitable for deep pan pizzas or
very thin pizzas such as Flammekueche.
Press Start
Button
Set the weight of the food by using the Time /
Weight selection dial. Turning the dial slowly will
count up in 10 g steps. Turning the dial quickly will
count up in 100 g steps.
Select the desired
auto weight program.
Auto weight programs
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Homemade dishes
This function allows cooking of dishes using raw ingredients on the auto weight programs
Gratin Potato and Gratin Pasta. For these recipes please follow exactly the amounts and
methods, which are described below.
Program Weight Accessories Instructions
15. GRATIN
POTATO
6 presses
Serves 4 -
See below for recipe.
Place on ceramic plate.
Press the auto weight programs pad six
times. Press Start (it is not necessary to
enter the weight of the food). Allow to
stand for 5 min. after cooking.
16. GRATIN
PASTA
7 presses
Serves 4 -
See below for recipe.
Place on ceramic plate. Press the auto
weight programs pad seven times.
Press Start (it is not necessary to enter
the weight of the food). Allow to stand
for 2 min after cooking.
ingredients 15. Gratin Potato
6 Presses
SERVES 4
700 g peeled potatoes,
1 garlic clove,
70 g emmenthal, grated,
salt and pepper,
200 ml single cream,
200 ml milk,
Dish: 1 dish
(Ø 25 cm)
Cut the potatoes into thin slices. Peel and chop the garlic. Arrange
the potatoes slices in dish. Scatter over the garlic, half the cheese,
salt and pepper. Pour over the cream and milk. Cover with the rest
of the grated cheese. Place on ceramic plate. Press the auto weight
programs pad six times. Press Start. Allow to stand for 5 min after
cooking.
ingredients 16. Gratin Pasta
7 Presses
SERVES 4
SERVES 4
550 g Fresh Pasta Sauce
e.g. tomato
400 g Fresh Pasta
e.g. tortellini/ravioli
50 g Grated hard cheese
e.g. Cheddar, mozzarella,
parmesan
Dish: 1 Pyrex® square dish
22 cm
Place the onion, oil and garlic into a large bowl and cover. Place on
ceramic plate and cook on HIGH power for 2 mins. Add the potato
and pepper. Cover and cook on HIGH power for 5 mins. Add stock,
cover and cook on MEDIUM power for 20 mins, or until the potatoes
are soft, stirring halfway. Allow to cool slightly. Place in liquidiser and
puree until smooth. Stir in the coconut milk and season to taste. Heat
on MEDIUM power for 3 mins, or until piping hot.
Auto weight programs
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40
Standing time
Dense foods e.g. meat, jacket potatoes and
cakes, require a STANDING TIME (inside or
outside of the oven) after cook ing, to allow
heat to nish con ducting to cook the centre
completely.
Jacket Potato
Stand 5 mins. wrapped in aluminium foil
after cooking by microwave only.
Fish
Stand 2-3 mins.
Egg Dishes
Stand 1-2 mins.
Precooked Convenience
Food
Stand for 1-2 mins.
Plated Meals
Stand for 2-3 mins.
Vegetables
Boiled potatoes bene t from standing
1-2 mins., however most other types of
vegetables can be served immediately. If
food is not cooked after STANDING TIME,
return to oven and cook for additional time.
Defrosting
It is essential to allow standing time to com
plete the process. This can vary from 5
mins. e.g. raspberries, to up to 1 hour for a
joint of meat. See pages 55.
Moisture content
Many fresh foods e
.g.
vegetables and fruit, vary
in their moisture content
throughout the season,
particularly jacket potatoes.
For this reason cooking times
may have to be adjusted. Dry
ingredients e.g. rice, pasta,
can dry out during storage so
cooking times may differ.
Cling lm
Cling lm helps keep the food
moist and the trapped steam
assists in speeding up cooking
times. Pierce before cooking
to allow excess steam to
escape. Always take care when
removing cling lm from a dish
as the build-up of steam will be
very hot. Always purchase cling
lm that states on the packet
'suitable for microwave cooking'
and use as a covering only.
Piercing
The skin or membrane on
some foods will cause steam to
build up during cooking. These
foods must be pierced or a
strip of skin should be peeled
off before cooking to allow
the steam to es cape. Eggs,
potatoes, apples, sausages
etc, will all need to be pierced
before cooking. DO NOT
ATTEMPT TO BOIL EGGS IN
THEIR SHELLS.
General guidelines
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41
Dish size
Follow the dish sizes given in
the recipes, as these affect the
cooking and reheating times.
A quantity of food spread in a
bigger dish cooks and reheats
more quickly. Food cooks
better by microwave when in
a round container rather than
square.
Quantity
Small quantities cook faster
than large quantities, also small
meals will reheat more quickly
than large portions.
Spacing
Foods cook more quickly and
evenly if spaced apart. NEVER
pile foods on top of each other.
Shape
Even shapes cook evenly.
Whenever possible, cut the
vegetables and other foods in
regular pieces.
Density
Porous airy foods heat more
quickly than dense heavy
foods.
Covering
Cover foods with microwave
cling lm or a self- tting
lid. Cover sh, vegetables,
casseroles, soups. Do not
cover cakes, sauces, jacket
potatoes, pastry items.
Arranging
Individual foods e.g. chicken
portions or chops, should be
placed on a dish so that the
thicker parts are to the outside.
Starting temperature
The colder the food, the longer
it takes to heat up. Food from
a fridge takes longer to reheat
than food at room temperature.
Turning and stirring
Some foods require stirring
during cooking. Meat and
poultry should be turned after
half the cooking time.
Liquids
All liquids must be stirred
before, during and after
heating. Water especially must
be stirred before and during
heating, to avoid eruption.
Do not heat liquids that have
previously been boiled. DO
NOT OVERHEAT.
Ingredients
Foods containing fat, sugar or
salt heat up very quickly. The
lling may be much hotter than
the pastry. Take care when
eating. Do not overheat even if
the pastry does not appear to
be very hot.
Cleaning
As microwaves work on food
particles, keep your oven clean
at all times. Stubborn spots of
food can be removed by using
a branded microwave spray
cleaner, sprayed onto a soft
cloth, always wipe the oven
dry after cleaning. Avoid any
plastic parts and door area.
General guidelines
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42
Cookware
For
Microwave
For
Grill
For
Oven
For Combination
(Microwave & Grill)
Heat resistant
glass

Microwave-safe
plastic cookware

Heat resistant china
and ceramics
Do not use dishes with a
metal rim or pattern; or
jugs or mugs with glued
handles.

Pottery,
Earthenware,
Stoneware

Foil/Metal
containers

Wicker, Wood,
Straw baskets

Cling lm

Aluminium foil
Small amounts of
aluminium foil can be
used to SHIELD and
prevent food from
overheating when
cooking or defrosting.
Take care that the foil
does not touch the sides
or top of the oven.

Quick check guide to cooking utensils
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43
Power level Use
HIGH power Reheating meals and sauces; Cooking sh, vegetables, sauces, and preserves
DEFROST power (*)
Defrosting frozen foods
MEDIUM power Roasting; Cooking egg sauces and sponge cakes; Heating milk
LOW power Cooking and reheating chicken casseroles and quiches
SIMMER power Cooking stews, casseroles, rice puddings, rich fruit cakes, and egg custards
WARM power For warming up butter, cheeses, fruits or ice-creams; to keep warm your main
dishes
DO NOT ATTEMPT TO PREHEAT THE
GRILL.
The quartz Grill on your oven browns and
crisps for a wide variety of foods.
The Grill provides 3 Grill Settings:
1 Press Grill 1 1000 W
2 Press Grill 2 700 W
3 Presses Grill 3 500 W
Place food to be grilled on the wire rack
on the ceramic plate. Place a heatproof
plate (Pyrex®) underneath to catch fat and
drips. Alternatively use the enamel shelf in
the upper shelf position. For large weight
foods, place in a dish directly on the ceramic
plate. The food being grilled should normally
be turned over after half the grilling time.
Never cover foods when grilling. There is
NO MICROWAVE POWER ON THE GRILL
ONLY PROGRAM
Approximate Times for Grilling (Grill 1)
First Side Second Side
Rib of beef 450
g
18 to 20 min. approx. 10 to 15 min.
Sausages 450
g
(6 pcs) 10 to 15 min. approx. 10 to 15 min.
1 chicken leg 300
g
13 to 15 min. 13 to 15 min.
Toast 5 to 7 min. 4 to 6 min.
Microwave power levels
Grilling
Note
(*) CYCLIC DEFROST with automatic standing time (see page 54).
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44
This cooking method allows you to cook food
using heat produced by the heaters situated
in the top and bottom of the oven cavity. NO
MICROWAVES are used in Oven Heating
mode: you can therefore use any metal dishes
or heat-resistant containers. NB: temperatures
between 40°
C
and 100°
C
, which are not used
in traditional cooking, are not available on this
oven.
Preheating
Remember to preheat the oven for the best
results when cooking meat and pastries. It
is preferable to preheat the oven with the
accessories inside and not to open the oven
door whilst it is preheating.
Warning: in Oven Heating mode, the accessories and the oven will be very hot.
Take care not to burn yourself.
Note: the chart above is only for using oven heating, and not for combination cooking.
Accessories
You can either use the enamel shelf in the
upper or lower shelf position. Alternatively use
the wire rack on the ceramic plate.
Note: do not place any dish or food which
weighs more than 4
kg
on the enamel shelf.
Recommended for: souf és, biscuits,
meringues, quiches, tarts, choux pastry, puff
pastry nibbles, pizzas, sponge cakes etc.
Level Thermostat
Temperature
(°C)
Pre-prepared dishes (preheated oven)
Low
40°C
Drying-oven temperature for bread or pizza
dough to rise.
3-4 100°C - 110°C Meringues
4-5
120°C - 130°C
-140°C
Meat and sh pate, potted meat, drying herbs.
Medium
5-6 150°C-160°C Baked eggs, fruit cakes, macaroons.
6 170°C-180°C
Quiches, ans, custard desserts, cookies,
strudel, sponge cake, biscuits, white meat, slow-
cooked or braised meat.
High
7
190°C - 200°C
-210°C
Kugelhupf, gratins, choux pastry, souf és,
whole sh, savarins.
8 220°C
Poultry, bread, pizzas, tarts, biscuits, thin
biscuits, puff pastry nibbles, fruit tarts made with
puff pastry.
Oven
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45
Note
1. Never cover foods when cooking
on a Combination program.
2. For small quantities do not cook
by Combination, cook by Grill or
Microwave only for best results.
3. Do not preheat the oven on
Combination.
Combination cooking is ideal for many
foods. The Microwave power cooks them
quickly, while the Grill provides traditional
browning and crisping; all of this happening
simultaneously.
The following combination modes are
available:
Grill Level
Microwave power
level
Cooking uses
1, 2 or 3 MEDIUM power
Cooking pork or turkey (white meats), whole poultry,
reheating chilled lasagne or gratins.
1, 2 or 3 LOW power
Sausages, red meats, sh, reheating chilled lasagne or
gratins
1, 2 or 3
SIMMER power or
WARM power
Light cakes, egg dishes, poultry pieces, braised sh.
Accessories to Use
Microwave Grill Oven Combination
Use your own Pyrex®
dishes, plates or bowls
directly on the ceramic
plate.
Do not place food directly
on the ceramic plate
In the lower or upper
shelf position.
In the upper shelf
position
For large weight foods
place heatproof dish
directly on the ceramic
plate.
Combination
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46
Most foods reheat very quickly in your
oven by HIGH power power. Meals can be
brought back to serving temperature in just
minutes and will taste freshly cooked and
NOT leftover. Always check food is piping
hot and return to oven if necessary.
As a general rule, always cover wet foods,
e.g. soups, casseroles and plated meals. Do
not cover dry foods e.g. bread rolls, mince
pies, sausage rolls etc.
The charts on pages 47-52 show you the
best way to cook or reheat your favourite
foods. The best method depends on the
type of food.
The heat method i.e. Microwave only or
combination depends on the food to be
reheated. For foods that do not require
browning, reheat by microwave only.
Remember when cooking or reheating
any food that it should be stirred or turned
wherever possible. This ensures even
cooking or reheating on the outside and in
the centre.
When is food reheated?
Food that has been reheated or cooked
should be served “piping hot” i.e. steam
should be visibly emitted from all parts. As
long as good hygiene practices have been
followed during the preparation and storage
of the food, then cooking or reheating
presents no safety risks.
Foods that cannot be stirred should be cut
with a knife to test that they are adequately
heated throughout. Even if a manufacturer’s
instructions or the times in the cookbook
have been followed, it is still important to
check the food is heated thoroughly. If in
doubt, always return to the oven for further
reheating.
If you cannot nd the equivalent food in
the chart then choose a similar type and
size listed and adjust the cooking time if
necessary.
REMEMBER even if the pastry is cold to the
touch, the lling will be piping hot and will
warm the pastry through. Take care not to
overheat otherwise burning can occur due to
the high fat and sugar content of the lling.
Check the temperature of the lling before
consuming to avoid burning your mouth.
Do not leave unattended. Do not add extra
alcohol.
Feeding bottles/baby food jars
The top and teat or lid must be removed
from feeding bottles or baby food jars before
placing in the oven.
The contents of feeding bottles and baby
food jars are to be stirred or shaken.
The temperature has to be checked before
consumption to avoid burns.
WE DO NOT RECOMMEND THAT
YOU USE YOUR MICROWAVE TO
STERILISE BABIES’ BOTTLES. If you
have a special microwave steriliser we urge
extreme caution, due to the low quantity
of water involved. It is vital to follow the
manufacturers instructions implicitly.
Canned foods
Remove foods from can and place in a
suitable dish before heating.
Soups
Use a bowl and stir before heating and at
least once through reheat time and again at
the end.
Casseroles
Stir halfway through and again at the end of
heating.
Plated meals
Everyone’s appetite varies and reheat times
depend on meal contents. Dense items e.g.
mashed potato, should be spread out well.
If a lot of gravy is added, extra time may be
required. Place denser items to the outside
of the plate. Between 3-5 mins. on HIGH
power will reheat an average portion.
Reheating and cooking guidelines
Note
Liquid at the top of the bottle
will be much hotter than at the
bottom. The bottle must be shaken
thoroughly and tested before use.
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47
Heating guide:
G indicates « Grill ». Unless marked with « (for cooking) », the foods listed below are assumed
to have already been cooked and this guide is for heating them.
Standing time: it is important to allow the food to stand after heating, preferably in the oven: 3 to 6 minutes for
light dishes and snacks, bread, cakes and pastries, liquids and main dishes, and 10 minutes for dense dishes
such as gratins and pies.
(1) remove packaging, place onto microwaveable, heat-resistant dish on wire rack. (2) remove packaging,
place directly on the wire rack, for smaller items put baking paper on top of the wire rack. (3) use microwav-
able dish on the ceramic plate (4) cover dish. (5) turn or stir half-way through heating time.
Food Weight or quantity Chilled Frozen
Light dishes and snacks
- Mini cheesy choux pastry (2) 225
g
30 pces - G 1 + MEDIUM power
1 min 40 s & 2 min G 1
Chicken Vol-au-vent (2) 100
g
6 pce
180
g
12 pces
G 1 + MEDIUM power
2 min & 2 min rest
G 1 + MEDIUM power
3 min & 2 min rest
G 2 + MEDIUM power
2-3 mins & 2 min rest
G 2 + MEDIUM power
5-6 mins & 3 min rest
- Pancakes/French stick with lling
(3)
- Savoury lled pancakes (3)
- Blinis (2)
120
g
1 pce
240
g
2 pces
150
g
1 pce
40
g
6 pcs
G 1 + MEDIUM power
1 min 40 sec
G 1 + MEDIUM power
2 min 40 sec
G 1 + SIMMER power
3 min 30 sec
G 1 + WARM power 1 min
30 s & 3 min G 1
G 1 + MEDIUM power
3 min 30 sec
G 1 + MEDIUM power
6 min
G 1 + MEDIUM power
4 min
G 1 + MEDIUM power
1 min & 3 min G 1
Toasted ham & cheese sandwich (2) 100
g
1 pce
200
g
2 pces
G 1 + LOW power 2 min &
3 min G 1 (2 & 5)
G 1 + LOW power 2 min &
4 min G 1 (5)
G 1 + MEDIUM power
2 min & 2 min G 1 (2 & 5)
G 1 + MEDIUM power
3 min & 1 min 30 secs G 1
(5)
Fish served in scallop shells (2) 140
g
1 pce
280
g
2 pces
G 1 + LOW power 3 min
30 s & 4 min G 1
G 1 + MEDIUM power
5 min & 2 min G 1
G 1 + MEDIUM power
4 min & 3 min G 2
G 1 + MEDIUM power
11 to 12 min
- Croissant with cheese (1)
- Puff pastry roll with cheese lling (2)
70
g
1 pce
130
g
1 pce
260
g
2 pcs
G 1 + SIMMER power
5 min
G1+ MEDIUM power 1 min
40 sec - 2 min
G 1 + MEDIUM power
2 min 50 sec - 3 min
G 1 + MEDIUM power
2 min & 2 min G 1
G 1 + MEDIUM power
3 min
G 1 + MEDIUM power
5 min then 2 min rest
- Hot Dog (3) 110
g
1 pce G 1 + SIMMER power
3 min
G 1 + MEDIUM power
2 min 30 s then 2 min rest
- Panini (2) 160
g
1 pce G 1 + SIMMER power
4 min
G 1 + MEDIUM power
3 min & 2 min rest
Combination cooking and reheating charts
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48
(1) remove packaging, place onto microwaveable, heat-resistant dish on wire rack. (2) remove packaging,
place directly on the wire rack, for smaller items put baking paper on top of the wire rack. (3) use micro-
wavable dish on the ceramic plate (4) cover dish. (5) turn or stir half-way through heating time.
Food Weight or quantity Chilled Frozen
- Sausage roll (2)
- Vegetable pasties (2)
100
g
-130
g
1 pce
200
g
- 260
g
2 pces
120
g
1 pce
Auto chilled pastry
G 1 + MEDIUM power
2 min 40 s & rest 2 min
G 1 + MEDIUM power
4 min then 2 min
G
1
G 1 + MEDIUM power
3-4 min & 2 min
G
1
- Samosas with meat (2)
- Samosas with vegetables (2)
120
g
2 pces
240
g
4 pces
240
g
4 pces
G 1 + SIMMER power
2 min & 2 min
G
1
G 1 + SIMMER power
3 min 30 sec
G 1 + SIMMER power 4
min
G 1 + LOW power 3 min
G 1 + MEDIUM power
6 min
G 1 + MEDIUM power 6
min 30 s
Baked stuffed potato (1) 110
g
-140
g
1 pce
220
g
- 250
g
2 pces
-
-
G 1 + MEDIUM power
6 min & 7 min
G
1
G 1 + MEDIUM power
9-10 min & 7 min
G
1
Seafood double crust pasties (2) 120
g
1 pce
350
g
1 pce
G 1 + SIMMER power
2 min & 2 min
G
1
G 1 + SIMMER power
4 min 30 sec
G 1 + SIMMER power
3 min & 2 min
G 1
G
1 + MEDIUM power
4 min 30 sec & 4 min
G
3
Spanish potatoes’ omelette plain or
with onion (3)
200
g
1 pce
500
g
1 pce
700
g
1 pce
G 1 + LOW power 5 min
G 1 + MEDIUM power
6 min & rest 2 min
G 1 + MEDIUM power
11 min & rest 2 min
G 1 + MEDIUM power
7 min & 2 min rest
G 1 + MEDIUM power
13 min & rest 2 min
G
1 + MEDIUM power
20 min & rest 5 min
Combination cooking and reheating charts
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49
Heating guide:
G indicates « Grill ». Unless marked with « (for cooking) », the foods listed below are assumed
to have already been cooked and this guide is for heating them.
Standing time: it is important to allow the food to stand after heating, preferably in the oven: 3 to 6 minutes for
light dishes and snacks, bread, cakes and pastries, liquids and main dishes, and 10 minutes for dense dishes
such as gratins and pies.
Food Weight or quantity Chilled Frozen
Gratins (dauphinois, lasagnes, cot-
tage pie, moussaka) (1)
- Moussaka (1)
300
g
- 350
g
500
g
1000
g
850
g
G 1 + MEDIUM power
8-10 min & 3 min
G
1 (1)
G 1 + MEDIUM power 10
to 12 min (1)
G 1 + MEDIUM power 18
to 20 min (1)
HIGH power 5 min & G 1 +
MEDIUM power 3 to 4 min (1)
G 1 + MEDIUM power 11 to
13 min (3) & G 1 10 min
G 1 + MEDIUM power 15 to
18 min (3)
HIGH power 15 min & 7 -10
min
G
1 + SIMMER power
(3)
HIGH power 15 min &
5 min
G
1 (3)
Gratin individual, potatoes or cauli-
ower (1)
400
g
2 pces -
G 1 + MEDIUM power 10
min & rest 2 min
Gratin dividable (cauli ower,
dauphinois, cheese & potatoes) (3)
750
g
900
g
-
-
G 1 + MEDIUM power
17 min & 6 min
G
1
G 1 + MEDIUM power
20 min & 6 min
G
1
Fish bordelaise (3) 400
g
400
g
G 1 + MEDIUM power
14-15 min
Side dishes
Oven chips, potato wedges, Rösti,
Potato Noisettes & other potato
dishes (5)
200
g
- 500
g
-
Auto frozen Potato
products
Vegetables (3,4 & 5) 200
g
300
g
HIGH power 1 min to 1 min
40 s
HIGH power 2 min to 3 min
-
-
Mashed (3,4 & 5)
- potatoes
- vegetables
200
g
200
g
380
g
1000
g
HIGH power 2 to 3 min
HIGH power 2 to 3 min
HIGH power 3 to 4 min
-
HIGH power 3 min
HIGH power 3 min 30 s
HIGH power 5 -7 min
HIGH power 12 to 13 min
Combination cooking and reheating charts
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50
(1) remove packaging, place onto microwaveable, heat-resistant dish on wire rack. (2) remove packaging,
place directly on the wire rack, for smaller items put baking paper on top of the wire rack. (3) use
microwavable dish on the ceramic plate (4) cover dish. (5) turn or stir half-way through heating time.
Food Weight or quantity Chilled Frozen
Rice, pasta (3,4 & 5) 200
g
500
g
HIGH power 1 min 40 s to
2 min
HIGH power 3 min 30 s to
4 min
HIGH power 4 to 5 min
HIGH power 7 to 8 min
Spaghetti in sauce (3,4 & 5) 200
g
500
g
1000
g
HIGH power 2 min
HIGH power 4 min
HIGH power 6 to 7 min
-
-
HIGH power 14 to 15 min
Meat and Fish
Duck con t (1) 230
g
1 pce 4
60
g
2 pces
G 1 + SIMMER power 7 to
8 min
G 1 + SIMMER power 11
to 12 min
-
-
Cocktail sausages (3,4)
Bratwurst (5)
120
g
200
g
2 pces
LOW power 1 min to 1 min
30 s
G 1 + WARM power 12 to
16 min
-
-
Slices of cooked meat (3,4)
- white meat
- red meat
- chicken legs
100
g
4 slices
100
g
4 slices
200
g
1 pce
MEDIUM power 50 to 60 s
LOW power 50 to 60 s
HIGH power 2 to 2 min
30 s
-
-
-
- Chicken Cordon bleu (2 )
- Chicken nuggets (2)
- Schnitzel (2)
- Breaded sh llet (2)
100
g
1 pce
200
g
2 pces
100
g
5 pces
200
g
2 pces
100
g
1 pce
200
g
2 pces
G 1 + LOW power 3 min
G 1 + LOW power 4 to
5 min
G 1 + LOW power 3 min
G 1 + LOW power 3 min
G 1 + SIMMER power 4 to
5 min
G 1 + SIMMER power
3 min
G 1 + MEDIUM power
4 min 30 s to 5 min
G 1 + MEDIUM power 6 to
7 min
G 1 + MEDIUM power
3 min
G 1 + MEDIUM power 6 to
7 min
G 1 + MEDIUM power
3 min
G 1 + MEDIUM power 4 to
6 min
Combination cooking and reheating charts
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51
Heating guide:
G indicates « Grill ». Unless marked with « (for cooking) », the foods listed below are assumed
to have already been cooked and this guide is for heating them.
Standing time: it is important to allow the food to stand after heating, preferably in the oven: 3 to 6 minutes for
light dishes and snacks, bread, cakes and pastries, liquids and main dishes, and 10 minutes for dense dishes
such as gratins and pies.
Food Weight or quantity Chilled Frozen
Sauce/gravy (4 & 5)
Drinks
- 1 cup
- 2 cups
- 3 cups
250
g
300
g
500
g
240 ml
480 ml
700 ml
HIGH power 1 min 30 s to
2 min
HIGH power 2 to 3 min
HIGH power 2 to 3 min
HIGH power 1 min 50 s.
HIGH power 3 min. 30 s
HIGH power 4 min. 30 s
HIGH power 3 to 4 min
-
HIGH power 6 to 8 min
-
-
-
Soup (4 & 5)
- 1 bowl ambient or chilled
- 1 tetrapack ambient or chilled
300 ml
600 ml
HIGH power 2 min to
2 min 50 s
HIGH power 5 min to
6 min
-
-
Milk (5)
- 1 bowl
- 1 jug (3,4 & 5)
250 ml
00 ml
MEDIUM power 2 min 30 s
to 3 min
MEDIUM power 5 min to 6
min 30 s
-
-
- Baby food (small jar without lid) (4)
- ambient temp.
- chilled temp.
130
g
200
g
130
g
200
g
MEDIUM power 30 s Stir &
Test before serving
MEDIUM power 50 s Test
before serving
MEDIUM power 50 s to
60 s test before serving
MEDIUM power 70 s to
80 s Test before serving
-
-
-
-
- Croissant, chocolate roll (2)
- Mini croissants & chocolate roll (2)
50
g
- 60
g
1 pce
100
g -
130
g
2 pces
200
g
6 pcs
300
g
10 pces
-
-
-
-
HIGH power 20 s &
5 min G 2
HIGH power 30 s &
5 min G 2
20 s HIGH power &
4 min G 1
40 s HIGH power &
4 min G 1
- Nan bread (2)
- Half-baguette (2)
- Whole grain small roll (2)
120
g
- 2 pces
120
g
1 pce
240
g
2 pces
80
g
1 pce
160
g
2 pces
-
-
-
-
-
G 1 + WARM power
3 min
30 s HIGH power &
4 min G 2
40 to 50 s HIGH power &
4 min G 2
30 s HIGH power &
4 min G 2
40 s HIGH power &
4 min G 2
Combination cooking and reheating charts
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(1) remove packaging, place onto microwaveable, heat-resistant dish on wire rack. (2) remove packaging,
place directly on the wire rack, for smaller items put baking paper on top of the wire rack. (3) use micro-
wavable dish on ceramic plate (4) cover dish. (5) turn or stir half-way though heating time.
Food Weight or quantity Chilled Frozen
DESSERTS
Sweet pancakes (3 & 4) 50
g
1 pce
100
g
2 pces
HIGH power 20 to 30 s
HIGH power 40 to 50 s
HIGH power 40 s (5)
HIGH power 80 s (5)
Apple crumble (1) 490
g
- G 2 + MEDIUM power 7 min
& 8 min rest
Donuts plain (3) 50
g
1 pce
100
g
2 pcs
-
-
G 1 + WARM power 2 min &
2 min rest
G 1 + WARM power 3 min &
2 min rest
Waffel (2 & 5) 40
g
1 pce
80
g
2 pces
-
-
G
1 + SIMMER power
1 min 40 sec
G 1 + SIMMER power 2 min
Galette des rois- Flaky pastry lled
with soft almond (2)
110
g
1 pce
400
g
- 500
g
1 pce
G 1 + WARM power 1 min
& 3 min
G
3
G 1 + SIMMER power 2 min
& 2 min
G
2
G 1 + SIMMER power 1 min
10 s & 3 min 30 s
G
1
G 1 + LOW power 3 min
30 s & 5 min
G
2 & rest on
rack 5 min
Soft chocolate pudding (3) 450
g
1 pce - G 1 + LOW power 5 min &
rest 8 min
Apple Strudel (2) 300
g
1 pce - G 2 + MEDIUM power 4 min
30 sec & 5 min rest
- Lemon meringue tart (3)
-Thin apple/apricot tart (3)
-Tarte Tatin (3)
(place apple side down)
-Rhubarb-Apple tart (3)
- Raspberry tart (3)
500
g
1 pce
100
g
1 pce
120
g
1 pce
240
g
2 pces
600
g
1 pce
90
g
1 pce
610
g
7 pcs
470
g
1 pce
-
-
-
-
-
-
-
-
G 2 + SIMMER power 5 to
6 min & 5 min rest on rack
G 1 + MEDIUM power 1 min
40 sec & rest 2 min on rack
G 1 + LOW power 2 min &
5 min rest
G 1 + LOW power 3 min &
5 min rest
G 1 + MEDIUM power 9 min
& 6 min rest
G 1 + SIMMER power 2 min
& 3 min rest
G 2 + MEDIUM power 4 min
30 sec & 7 min rest
G 2 + MEDIUM power
2 min 40 sec & 20 min rest
on rack
Popcorn (3 & 4) -
ambient for popping
1 x 100
g
HIGH power 3 to 4 min -
Combination cooking and reheating charts
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53
Soften butter which has been
in the refrigerator.
Soften for 1 min at
100W (for 250
g
). Remove the foil wrapper
rst.
Rehydrating dried fruit.
Add 6 tbsp
of water to 200
g
of prunes or raisins, (or
use rum for certain cake recipes). Mix and
heat on HIGH power for 2 to 3 min. Leave to
stand for 2 min.
Bring cheese up to room tem-
perature.
Cheese which has been kept in
the fridge should be placed in the oven and
“warmed” for 30 s to 1 min (depending on
the size) at DEFROST power.
Hulling almonds or hazelnuts.
Cover with hot water and cook for 3 to 6 min
at HIGH power (until the water boils). Rinse
in cold water and drain. The outer skin can
then be removed more easily.
Drying herbs.
Put kitchen paper on the
ceramic plate. Spread out the nely chopped
fresh herbs on the kitchen paper. Do several
batches if necessary. Heat on HIGH power
for 2 minutes checking every 30 s until the
herbs begin to dry out. You have to be very
careful, if the herbs stay in the oven too long
they may disintegrate and even catch re.
Leave the dried herbs on the kitchen paper
for 2 hours at room temperature then store
them in sealed jars.
Make caramel.
Cook 100
g
of sugar
with 2 tbsp of water in a bowl for 2 to 3 min
on HIGH power checking carefully after 1
min 30 s. Remove the caramel before it
becomes dark, it will nish cooking outside
the oven. You can stop it cooking by adding
2 tbsp of very hot water (take care it does
not splash).
Softening set honey.
Remove the lid,
place the jar in the oven and heat at SIM-
MER power for 20 to 40 s depending on
the quantity. Stir and repeat the operation if
necessary.
Make crispy croutons quickly.
Slice 2 slices of bread into small cubes.
Spread cubes out on a plate. Heat at HIGH
power for 1 min 30 s then leave to stand for
5 min. You can rub a clove of garlic on the
slices of bread before cutting them up, or
moisten them with a few drops of olive oil.
Get more juice from an orange
or a lemon.
Before squeezing, heat 1
orange or 1 lemon for 20 to 30 s at HIGH
power, then squeeze it straight away: it will
give more juice.
Melt chocolate.
Break the chocolate
into small pieces in a bowl and heat at ME-
DIUM power for 2 min to 2 min 30 s for 100
g
(the heating time may vary depending on
the amount of cocoa solids and sugar). Stir
at least once during cooking.
Melt butter.
100
g
of butter in a ramekin
covered with a saucer will melt in 1 min -
1 min 10 s at MEDIUM power.
Re-crisp nibbles or crisps sof-
tened by moisture.
Spread out a
handful of crisps on kitchen paper on a plate
and heat at HIGH power for 30 to 40 s de-
pending on the quantity. Wait a few seconds
before eating them.
Soften ice-cream from the freez-
er.
If possible remove the ice-cream from
its packaging and place on a plate. Heat for
1 to 2 min at WARM power for half a litre
and 2 to 3 min for 1 litre.
Make dough rise.
Place the covered
dough in the oven and heat for approx
5 min at 100W (for 500
g
of dough). Leave
the dough to stand inside the oven (sheltered
from the air) until it has doubled in size.
Make mulled wine.
In a heat-resistant
glass (or mug) mix 20 cl of red wine with
the zest of a lemon, a pinch of cinnamon, a
clove and 2 to 4 sugar lumps, according to
taste. Heat at HIGH power for 1 min to
1 min 30 s.
Deodorise your oven.
To remove
lingering sh smells from your oven, place
a bowl of white vinegar or water with lemon
juice inside the oven. Heat at HIGH power
for 5 min. Dry the condensation on the oven
walls with a cleaning cloth.
Make a hot compress.
Heat up a
clean folded dampened cloth on a plate for
30 secs to 1 min at HIGH power. Check the
temperature before using.
Tips for microwave cooking
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54
The biggest problem when defrosting food
in a microwave is to get the inside defrosted
before the outside starts to cook. For this rea-
son Panasonic have made the defrosting on
your oven CYCLIC DEFROST, just select the
DEFROST power level and set the required
time. The oven then divides this time into
8 stages. These stages alternate between
defrosting (total of 4) and standing (total of 4).
During the standing stages there is no micro-
wave power in the oven, although the light
will remain on. The automatic stand times
ensure a more even defrost and for small
items the usual stand time can be eliminated.
Tips for defrosting
Check the defrosting several times, even
if you use the auto programs. Observe the
standing times.
Standing times
Individual portions of food may be cooked
almost immediately after defrosting. It is
normal for large portions of food to be frozen
in the centre. Before cooking, allow to stand
for a minimum of one hour During this
standing time, the temperature becomes
evenly distributed and the food is defrosted
by conduction. N.B. If the food is not going
to be cooked immediately, store it in the
refrigerator. Never refreeze defrosted food
without rst cooking it.
Joints and poultry
It is preferable to place the joints on an
upturned plate or plastic rack so that they
are not resting in the juices. It is essential
to protect delicate or projecting parts of
this food with small pieces of foil to prevent
these parts from cooking.
It is not dangerous to use small pieces
of foil in your oven, provided they do not
come into contact with the oven walls.
Minced meat or cubes of meat
and seafood
Since the outside of these foods quickly
defrosts, it is necessary to separate them,
break the blocks into pieces frequently while
defrosting and remove them when they have
defrosted.
Small portions of food
Chops and chicken pieces must be separat-
ed as soon as possible so that they defrost
evenly throughout. Fatty parts and the ends
defrost more quickly. Place them near the
centre of the glass tray or protect them.
Bread
Loaves will require a standing time of 5 to 15
minutes to allow the centre to thaw. Standing
time can be shortened if slices are separated
and rolls and loaves cut in half.
Beep Sounds
Beeps will sound during the Auto Defrost
programs. The beeps are to remind you to
check, stir, separate the pieces, or shield
small parts. Failure to do this may result in
uneven defrosting.
Defrosting guidelines
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55
(1) Turn or stir at half time.
(2) Cover.
(3) Remove packaging and place on a heat-resistant plate.
Food Weight/Quantity Defrosting time & mode
Standing Times
(minimum)
Baguette (3) 150
g
HIGH power 30 to 50 s -
Bread rolls (3)
1 piece (85
g
)
3 x 125
g
HIGH power 30 to 40 s
HIGH power 40 to 50 s
-
-
Bread - slice (3) 60
g
HIGH power 20 to 30 s -
Breakfast pastries (3) 2 x 50
g
HIGH power 30 s to 40 s or
DEFROST power 3-4 mins
-
Brioche (1,3)
30
g
100
g
DEFROST power 1 to 2 min
DEFROST power 2 to 3 mins
5 mins
5 mins
Butter (1) 250
g
DEFROST power 2 to 3 min 30 s
15 mins
Cheese - Quark (1) 250
g
DEFROST power 12 to 14 mins 10 mins
Fish whole (1) 500
g
DEFROST power 10 to 12 mins 15 mins
Fish llets, thin (2) 260
g
DEFROST power 8 to 10 mins 10 mins
Fish llets, thick (2) 300
g
DEFROST power 10 to 12 mins 15 to 20 mins
Fish steaks without bone (2) 260
g
DEFROST power 9 to 10 mins 15 mins
Hamburger (1)
200
g
400
g
DEFROST power 5 to 6 mins
DEFROST power 9 to 10 mins
10 mins
10 mins
Pork sausages (1) 300
g
DEFROST power 9 to 10 mins 10 mins
Pastry - puff (1)
280
g
(1 roll)
250
g
(1 block)
DEFROST power 3 to 5 mins
DEFROST power 6 to 8 mins
15 mins
15 mins
Pastry - shortcrust (1)
250
g
(1 roll)
500
g
(1 block)
DEFROST power 3-5 mins
DEFROST power 6 to 8 mins
15 mins
10 mins
Pastry - pizza dough (1) 400
g
1 ball DEFROST power 5 mins 10 mins
Red fruit (2)
200
g
300
g
500
g
DEFROST power 6 to 8 mins
DEFROST power 10 to 12 mins
DEFROST power 10 to 12 mins
15 mins
15 mins
15 mins
Salami (thin) (2) 250
g
(12 slices) DEFROST power 4 to 5 mins 5 mins
Shrimps/prawns (2) 200
g
DEFROST power 9 to 11 mins 10 mins
Desserts
Black Forest (3) 600
g
DEFROST power 10 mins 15 mins
Chocolate fondant (3) 1 pce 500
g
LOW power 3 mins 10 mins
Victoria sandwich cake (3) 400
g
DEFROST power 6 to 7 mins 10 mins
Fruit Tart (3)
1 slice
600
g
DEFROST power 3 to 4 mins
DEFROST power 8 to 10 mins
10 mins
15 to 20 mins
Waf es (3)
1 pce
2 pce
HIGH power 30 to 40s
HIGH power 50s
-
-
Defrosting chart
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56
Your oven allows you to cook meat using
combination cooking (Grill + Microwave) or
oven mode, ideal for large pieces of meat
or slow cooking. Small cuts of meat can be
cooked by Grill or Combination. Microwave
only can be used to quickly nish cooking a
fricassee, poultry in sauce or meat cooked
on the barbeque.
After cooking it is important to allow roast
meat to stand out of the oven, wrapped in
aluminium foil, for 10 to 15 minutes in order
to complete cooking and make it easier to
carve.
Accessories and containers
For small at pieces of meat, it is recom-
mended to place the meat on a heatproof
dish on the wire rack on the ceramic plate.
For large joints, place in a heatproof dish di-
rectly on the ceramic plate. For oven mode
only, place joints and poultry directly on the
enamel shelf in the lower shelf position.
Advice for combination cooking
Do not add salt to the meat before cooking
but afterwards.
It is important to check the food several
times during cooking so you can adjust the
cooking time if necessary.
Arrange the chicken legs or other poultry so
that the most meaty parts are at the edge of
the dish.
Oven cooking
You can roast meat in your oven by pre-
heating the oven on oven mode, for white
and red meat and poultry. Preheating is es-
sential in order to seal the meat or poultry.
Grill Cooking
The grill will cook thin pieces of meat: cut-
lets, lamb chops, sausages. It is not neces-
sary to preheat the grill.
Cooking with microwave only
White meat and pieces of poultry cook
perfectly using microwaves, and this is the
quickest method of cooking them. Microwave
cooking is useful for small pieces of meat
or poultry which will be served in a sauce or
to quickly nish cooking a fricassee or meat
cooked on the barbeque.
Place the pieces of meat in a dish which is
microwave safe on the ceramic plate. When
cooking by microwave only, it is recom-
mended to cover the meat with a lid or cling
lm in order to speed up the cooking process
and stop it spitting. It is normal to nd a lot
of liquid in the dish after cooking. The speed
of microwave cooking and the lack of radiant
heat does not allow this liquid to evaporate
as it does in traditional cooking. The loss of
weight is not greater than it is for traditional
cooking.
Stews and ragouts
It is possible to cook stews using micro-
waves only or combined cooking with micro-
waves, but it will not be any quicker than us-
ing a traditional cooking method. However,
the meat will not stick to the bottom of the
container, and less energy will be used. Use
Pyrex® or ovenproof porcelain casseroles
with lids.
Before cooking: The accompanying veg-
etables must be cut into regular pieces and
precooked, otherwise they may stay crunchy
when cooking is completed. Lightly cover
the pieces of meat with our, to ensure the
sauce cooks properly.
During cooking: it is essential to keep the
pieces of meat covered by the liquid using
an upturned saucer or plate (to prevent the
meat from drying out). Since cooking stews
takes a long time and sometimes there is
a lot of evaporation, do not hesitate to add
liquid while cooking if necessary. Cover the
dish with a lid to restrict evaporation. Bring
to the boil on HIGH power for 10 to 12 mins.
Then continue cooking for the desired length
of time at SIMMER power.
Note
On oven, grill or combination, the
meat must not be covered as it
cooks due to external heat.
Meat and Poultry
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57
As meat will not be browned when using the microwave only, the microwave cooking times indicated below are
for meat that has rst been browned in a frying pan on all sides (pork, veal, lamb and beef) or for meat that does
not need to be browned (poultry llets, rabbit). Meat should be turned over half-way through cooking time and left
to stand for 5 to 8 mins at the end of cooking time.
NB : for boned or stuffed meat, add at least 7 minutes to the cooking time (for all weight/quantities).
(1): when using a combination setting or grill, if the meat is thin enough, place the dish directly onto the wire rack, otherwise,
place on the base. Add a few minutes in Grill mode only at end of cooking, if necessary, especially when dish was placed on
the base.
Type of meat
Grill or Combination cooking
Time in min.
Microwave
alone
Oven
alone
Time in min.
Beef
stew
-
-
HIGH power
then SIMMER
power
- 60-70 min
roast
G 1 + SIMMER power then
G
1
19 -20 min for 500
g
then 10 min
-
Preheat
180°C
5 min per 100
g
plus 25 min
1 rib 500
g
(1)
G 1 + SIMMER power
20 min - - -
Lamb
Shoulder ( 1500
g
)
G 1 + LOW power then G 1
13 - 14 min for 500
g
then 8 - 10 min
- - -
boned roast
G 1 + LOW power then G 1
8 - 9 min for 500
g
then 8 - 10 min
-
Preheat
180°C
25 min per 500
g
plus 25 min
stew
-
-
HIGH power
then SIMMER
power
-
9-11 min then
40-50 min
Veal
Shoulder roast
G 1 + MEDIUM power
10-11 min for 500
g
-- -
stew
-
-
HIGH power
then SIMMER
power
-
9-11 min then
40-50 min
Pork
Loin Roast
G 1 + MEDIUM power
19 - 20 min for 500
g
-
Preheat
180°C
30 min per 500
g
plus 30 min
Shoulder roast
G 1 + MEDIUM power
25 - 26 min for 500
g
-
Preheat
180°C
30 min per 500
g
plus 30 min
Chicken-Guinea fowl- Turkey
- roast whole ( 1500
g
)
- roast whole (> 1500
g
)
G 1 + MEDIUM power then G 1
G 1 + MEDIUM power then G 1
13 - 14 min for 500
g
then 5 min
15 - 16 min for 500
g
then 8 min
-
Preheat
190°C
45 min per kilo
plus 20-30 min
- 2 chicken legs - 450-500
g
(1)
- 2 drumsticks - 260
g
(1)
G 1 + SIMMER power
G 1 + MEDIUM power then G 1
15 - 16 min
5 min 30 s then 6 min
-- -
- pieces, boneless
-
- HIGH power -
7 min per 500
g
Duck
- roast whole
G 1 + MEDIUM power then
G
1
13 - 14 min for 500
g
then 10 min
-
Preheat
220°C
30 min per 500
g
- 2 legs 250
g
- 300
g
(1)
G 1 + LOW power
8 - 9 min - - -
- 2 breasts 500
g
- 600
g
(1)
G 1 + MEDIUM power
approx. 10 min - - -
Other meat
Toulouse sausages 120
g
- 1 pce (1)
- 2 pces (1)
G 1 + SIMMER power
G 1 + MEDIUM power
4 min 30 s
3 min 30 s
-- -
Chipolatas 4 pcs 130
g
(1)
G 1 + SIMMER power
5 min - - -
Meat and Poultry
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58
Fish cooks very well by microwave as it
stays moist and the lingering sh smells left
in conventional ovens are avoided.
Arranging
Thin llets of sh i.e. plaice,
should be rolled up prior to
cooking to avoid overcooking
on the thinner outside edge
and tail.
Liquid
Fresh sh can be sprinkled with
30 ml
(2 tbsp) of lemon juice or white
wine. When cooking frozen
sh, add liquid as above for
even cooking.
Big sh
(more than 400
g
)
You are recommended to turn
them over halfway through
cooking time and to protect
the head and tail with a small
piece of aluminium foil to avoid
overcooking. (Attention: the
aluminium must not touch the
walls of the oven).
Covering
Always cover sh with either
microwave cling lm or use a
dish with a self- tting lid.
Fish steaks
Fish steaks should be arranged
in a circle - thicker part to the
outside - to avoid overcooking
and disintegration of the tail
ends.
When is sh cooked?
Fish is cooked when it akes easily and be-
comes opaque. Remember that fatty shes
(salmon, mackerel, halibut) are cooked more
quickly than leaner shes (cod, Nile perch,
Tilapia.)
Stand time
Fish should STAND after cooking for
2-3 mins. This can be outside the oven to
enable the oven to be used for further cook-
ing.
Fish en papillote
You can make papillotes of sh by replac-
ing the aluminium foil with microwaveable
greaseproof paper (or parchment paper).
Whole sh
If cooking 2 whole sh together, they should
be arranged head to tail for even cooking.
Large whole sh must have the tail and
head shielded halfway through cooking with
smooth pieces of aluminium foil secured with
toothpicks.
Salt
DO NOT sprinkle salt onto sh before cook-
ing as this may make the sh dry.
Fish
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59
Cooking sh by grill or combina-
tion
Brush sh with melted butter or oil to keep
sh moist. Place on wire rack. DO NOT add
salt, however sprinkle with pepper or herbs
if required. Use Combination Grill 1 +
SIMMER power for small sh (trouts,
mackerel) and Combination Grill 1 + LOW
power for larger sh (sea bream, bass). For
example, 2 sea breams -approx 600
g
) will
be cooked in 9 mins using Combination Grill
1 + LOW power.
Cooking by oven mode
For sh parcels in aluminium foil, or large
sh, preheat the oven and place on the
enamel shelf in the lower shelf position.
Food
Fresh Frozen
Power Time Power Time
Fish in thin llets MEDIUM power 5 - 7 HIGH power 8 - 9
Fish in thick llets MEDIUM power 6 - 7 HIGH power 9 - 10
Fish steaks MEDIUM power 6 - 8 HIGH power 8 - 9
Whole sh MEDIUM power 6 HIGH power 12
Shrimp MEDIUM power 5 - 6 - -
Mussels MEDIUM power 4 - 6 - -
Scallops MEDIUM power 5 - 6 - -
Squid MEDIUM power 6 - 7 HIGH power 9 - 10
Crab MEDIUM power 8 - 9 - -
Fish croquettes
(1 piece=50
g
)
- - HIGH power
1 min 30 (2 pces)
or 3 min (4 pces)
Cooking time for 500
g
in minutes
Fish
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60
Added water
Very water-rich vegetables such as toma-
toes, courgettes, aubergines, frozen veg-
etables for ratatouille, mushrooms, spinach,
endives, lettuce, onions, most fruits, etc.,
to which little or no water should be added,
since microwave cooking uses the water
contained in the foods naturally.
Fairly water-rich vegetables, to which
1 tbsp water per 100
g
vegetables should
be added, to create the steam which cooks
the vegetables and prevents dehydration:
cauli ower, leeks, broccoli, brussels sprouts,
fennel, carrots, celeriac, asparagus, dwarf
beans, potatoes, cabbages, turnips, arti-
chokes, etc. Frozen vegetables add
1 - 3 tbsp of water.
Vegetables containing relatively little water
may need additional water adding to encour-
age hydration: peas, broad beans, runner
beans, French beans.
In all cases: vegetables must be cooked on
HIGH power (except for whole cauli ow-
ers) and must not be salted before cooking,
but after. This is because the salt absorbs
the natural moisture of the vegetable and
encourages dehydration.
Where possible, cut the vegetables into
even sized pieces. It is important to place
the vegetables in an adequate sized contain-
er. Cover the container with a lid or pierced
cling lm. Large containers are preferable to
narrow and high ones.
Vegetables
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61
Fresh/frozen vegetables manual cooking charts - use HIGH power for 500
g
(time in minutes)
*We do not recommend cooking with the Auto
menu for these vegetables.
A whole cauli ower must be
cooked head down, on MEDIUM
power power, for 12 to 15 mins.
(according to size of cauli ower)
with 10 tablespoons of water.
Vegetables Fresh Frozen
Artichokes:
- whole
- hearts
9 - 11
8 - 10
-
11 - 12
Asparagus* 5 - 6 10 - 11
Aubergines 7 - 8 -
Beetroot* 18 - 20 -
Chinese Leaves 4 - 6 12 - 13
Broccoli 7 - 8 9 - 10
Mushrooms 7 - 8 11 - 12
Carrot:
- round slices
- strips
7 - 8
7 - 9
9 - 10
-
Fennel:
- whole cut in half
- thin cut
8 - 10
12 - 15
-
-
Cabbage* 9 - 10 -
Brussels sprouts 8 - 10 10
Cauli ower 8 - 10 9 - 10
Boule celery 7 - 9 -
Celery* 12 - 14 -
Courgettes 5 - 7 10 - 12
Endives 10 - 12 16 - 17
Spinach:
- Chopped
- leaves
-
6 - 7
8 - 10
8 - 10
Peas* 14 - 16 10
Mange-tout peas 7 - 9 -
Broad beans* 13 - 16 14 - 16
Thin sliced leeks 10 - 12 13 - 14
Green beans* 8 - 10 9 - 10
Dwarf beans 9 - 12 -
Mixed spring vegetables* - 10
Corn on cob (2 cobs)* 8 - 10 12
Turnips 8 - 10 16 - 17
Vegetables Fresh Frozen
Onions 8 - 11 10 - 12
Parsnip 8 - 9 -
Sweet potato 10 -
Leek stalks 7 - 8 12 - 13
Squash 8 - 10
Capsicums 10 - 12 10
Whole potatoes (<220
g
) 10 - 12 -
Cut potatoes 8 - 12 -
Ratatouille 14 - 18 12 - 15
Salsify 10 - 14 12 - 15
Tomatoes* 4 - 5 -
Jerusalem artichokes* 7 - 9 -
Vegetables
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62
Eggs are delicate products which require
special attention. This is because if they are
placed straight into the oven, they explode
because of the pressure created inside the
shell. Being broken, the yolk also explodes
if the lm covering it is not pierced. So push
the tip of a toothpick into the centre of the
yolk; if the egg is fresh, it will not spill out.
The yolk and the white react differently to
the microwaves and unfortunately the yolk
cooks more quickly. When eggs are beaten
(omelette), the edges should be taken into
the centre halfway through cooking time.
Poached eggs
Heat 50 ml of water with salt and a dash
of vinegar for 1 min on HIGH power. Break
the egg into the boiling water and carefully
pierce the yolk and the white with a tooth-
pick; Cover and cook on MEDIUM power for
40 to 60 secs (depending on the size of the
egg). Leave to stand for 1 minute, then drain
and serve.
Scrambled eggs
Mix 2 raw eggs in a bowl with a little cream
or milk, a knob of butter, salt and pepper.
Cover and cook for 40 secs on HIGH power.
Remove and beat briskly with a fork.
Resume cooking on HIGH power for a fur-
ther
30 to 50 secs. The eggs should remain
creamy.
Oeufs cocotte
Break the egg into a buttered ramekin, sea-
son with salt and pepper, pierce the yolk and
the white with a toothpick. Add the desired
ingredients (cream, mushrooms, lump sh
roe, etc.). Cover and cook for 1 min 20 secs
- 1 min 50 secs per egg at SIMMER power,
depending on the size of the egg and the
quantity of garnish.
Cheeses
Cheeses react differently depending what
type they are: the fattier they are the quicker
they melt. If they are cooked for too long
a time, they harden. When possible, it is
preferable to add grated cheese at the last
moment (for pasta, gratins, etc.).
Eggs & cheese
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63
The cooking times for dried vegetables in
the microwave are much the same as with
traditional cooking. On the other hand, these
foodstuffs heat up very quickly, without tak-
ing on a reheated avour, so long as they
are in a closed vessel, with butter or sauce
mixed in.
For the cooking, use a big vessel (to avoid
any overspill). Fully cover with water or
stock. Leave to stand for at least 5 to 8 min-
utes after cooking.
Rice, wheat, and quinoa
When the water comes to the boil, cook for
about 20 minutes at SIMMER power for any
quantity of rice and for 14-18 minutes at
SIMMER power for wheat or quinoa. These
cooking times do not apply to parboiled rice
or wheat.
Semolina
Semolina cooks perfectly in a microwave
oven, with no risk of burning. Simply add
a volume of water equal to that of the
semolina, bring to the boil covered on HIGH
power for 2 min 30 sec (for 200
g
of medium-
grain semolina with 0.2 l of water), then cook
on SIMMER power for about 3 min while it
swells.
Pasta
Remember to salt the cooking water and
stir once during cooking. When the liquid is
bubbling, cook for 7 or 8 minutes on HIGH
power for 250
g
of pasta (for 1 litre of water).
Dried vegetables
Fully cover with water and leave to soak
overnight. The next day, rinse and drain.
Cover with water. Do not salt before cooking
(this hardens the dried vegetables). Cook
for 10 minutes on HIGH power then 15 to
30 minutes on SIMMER power. Monitor the
cooking and add water if necessary: the
dried vegetables must always be covered
with liquid.
Jacket potatoes
Varieties of potatoes vary in their suitability
for cooking by microwave. The ideal size
of potato to be cooked by microwave or
Combination is 200
g
- 250
g
. Microwaving
jacket potatoes is quicker than Combination,
but will produce a soft result. Combination
cooking will produce a drier, crisper texture.
If you wish to further enhance the browning
at the end of cooking, use the GRILL (see
chart below).
Before cooking wash potatoes and prick
skins several times. Spread around edge of
the ceramic plate or directly on the rack for
Combination cooking.
After cooking remove from oven and wrap in
tin foil to retain the heat. Leave to stand for
5 mins.
Quantity Mins. on HIGH power Mins. on Grill 1 + MEDIUM power on wire rack
1 pce (220
g
) 5 - 7 8 - 9
2 pcs (approx. 500
g
) 9 - 10 13 - 14
3 pcs (600
g
to 700
g
)
11 - 12 14 - 15
Jacket potatoes - Manual cooking chart
Dry starchy foods and vegetables
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64
Your oven offers several ways of baking
cakes, depending on the desired result.
• Cooking using microwaves is perfect and
quick for custards, ans, poached fruit and
compotes as well as cakes containing rais-
ing agent which do not need to go golden on
top (chocolate cake and sponge cake to be
lled).
Combination cooking allows you to bake
crispy and golden cakes quickly, using mix-
ture with raising agent or eggs.
Traditional cooking (Oven heating) is es-
sential for certain cakes and desserts: souf-
é, savarin, choux pastry, biscuits, sweet
nibbles, shortbread, puff pastry nibbles and
tarts.
Cooking with microwaves only:
Microwaves cook fruits, compotes, custard,
confectioners custard and choux pastry
quickly and perfectly. Furthermore, micro-
waves are excellent for cooking starchy
puddings such as rice pudding, tapioca,
semolina, without the risk of the mixture
sticking to the bottom of the dish. Finally,
when preparing traditionally cooked des-
serts, microwaves are very useful for melting
butter, chocolate and jelly, as well as making
caramel.
Containers and accessories:
Place the container which is microwave safe
directly on the ceramic plate. Preferably use
round cake tins. Avoid using rectangular
tins.
Lid:
cakes: DO NOT cover. - Fruit : you can cover
fruit compotes which do not contain much
water and leave compotes which contain a
lot of water uncovered.
Fruit:
Allow 4 to 5 min at HIGH power, covered, to
cook 4 medium peeled pears (remember to
turn them half-way through cooking). Allow
4 to 5 min at HIGH power, covered, for 500
g
of plums or pears cut into quarters with 5
tbsps of water (whole fruit will take a little
longer to cook, depending on its size). For
compotes, allow for 6 to 7 min at HIGH
power for 500
g
of peeled fruit cut into cubes.
Do not add liquid. Cooking times will always
vary depending on the ripeness of the fruit
and the amount of sugar it contains. If you
add dried fruit to cake mixture, always make
sure the fruit is not at the top of the mixture
as they will burn, due to the large amount of
sugar they contain.
Useful to know:
it is impossible to cook a souf é in a micro-
wave because it will collapse as soon as
you take it out of the oven. Cakes made of
choux pastry will not expand, because no
crust will form to trap the air inside. However,
ready-made cake-mixes cook very well in
the microwave. The cake must be prepared
following the instructions on the packet and
cooked at MEDIUM power for 4 to 7 min in a
dish which is microwave safe.
Desserts - Pastries
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65
Manual Combination cooking:
This combines the effects of radiant heat which makes the cakes golden, and microwaves
which cook the inside quickly and make the cakes rise. Allow for a cooking time of at least half
or two-thirds of the cooking time for traditional cooking methods.
Tins:
1) For ans, clafoutis, gratins, use dishes which are microwave safe and heat-resistant (Pyrex®
or ovenproof porcelain) and preferably round (or Pyrex® baba cases) or oval.
2) For other cakes (sponge cake, yoghurt cake, kugelhupf, fruit cake) and tarts, use non-
springform smooth metal tins, preferably round ones (unless using a loaf tin). Do not use thin
aluminium tins (such as aluminium foil containers).
3) For tarts, it is important to only use smooth, non-springform metal tins (aluminium or non-
stick), for the pastry base to be well cooked. In all cases DO NOT COVER.
4) For most desserts (except tarts), you can also use exible silicone moulds when using
microwaves, Combination cooking or Oven Heating.
Accessories:
DO NOT USE THE ENAMEL SHELF for Combination cooking. Some gratin or an recipes in
Pyrex® or ovenproof porcelain dishes can be placed directly on the wire rack.
Check the food as it cooks: when using microwaves only, a few minutes cooking is enough,
and every extra minute may dry out the cake. If the cake goes hard once it has cooled it has
been cooked for too long or at too high a temperature.
You can check the cake is cooked using the traditional method of inserting the tip of a knife in
the middle (it should come out clean) or by checking if the edges of the cake come away from
the tin easily.
Containers: if you use a container which is very different to that advised by the recipe (e.
g
.
several ramekins rather than a round cake tin), the end result will be different. The same quan-
tity will cook more quickly in several small tins than in one single tin. Line the tins with grease-
proof paper so you can remove them more easily.
Storing cakes: once the cake is cool, remember to wrap it in cling lm or aluminium foil to keep
it soft.
Essential for cooking patisseries such as savarins, choux pastry, biscuits, souf és, meringues
etc. But you can also use it for cooking all cakes and tarts which you do not want to cook using
combination cooking.
Accessories & containers:
For oven cooking, place cakes, tarts, gratins and other sweet items directly on the enamel shelf
in the lower shelf position. To cook pastry bases well, use metal tins and an oven preheated to
OVEN 220° C, lowering the temperature after putting the tart in the oven.
Containers:
You can use any heat-resistant container (metal, silicone, Pyrex® or ovenproof porcelain).
Desserts - Pastries
Traditional cooking using Oven heating
General advice for cooking using
microwaves and combination cooking:
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66
Problem Cause Solution
Food cools quickly after being
MICROWAVED.
Food not cooked through. Put back in oven for extra time.
Remember foods at fridge tem-
perature require more cooking
time than food at room tempera-
ture.
Rice pudding or casserole boils
over during cooking by MICRO-
WAVE.
Container too small. For liquid foods, use container
twice the volume of food.
Food cooks too slowly when
cooked by MICROWAVE.
Oven not receiving correct
power.
Oven should be on an independ-
ent outlet.
Food temperature from fridge
colder than room temperature.
Extra time required for cooking
colder foods.
Meat is tough when cooked by
MICROWAVE or combination
Power setting too high. Use reduced power level for
meats.
Meat salted before cooking. Do not salt before cooking. Add
salt if necessary, after cooking.
Cake remains uncooked in
centre when cooked by MICRO-
WAVE.
Too short a cooking and/or
standing time.
Add extra cooking time/standing
time.
Scrambled or poached eggs
tough and rubbery when cooked
by MICROWAVE.
Cooking time too long. Take care when cooking small
quantities of eggs, once spoiled
they cannot be saved.
Quiche/Egg Custards are tough
and rubbery when cooked by
MICROWAVE.
Power level too high. Use reduced power levels for
these items.
Quiche/Egg Custards are tough
and rubbery when cooked by
Combination.
Cooked too long. Dish size larger
than stated in recipe.
Always check progress of food
as it cooks.
Cheese sauce is tough and
stringy when cooked by MICRO-
WAVE
Cheese cooked with sauce Add cheese at the end of cook-
ing time. The heat of the sauce
will melt the cheese.
Common queries answered
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67
Problem Cause Solution
Vegetables are dry when cooked
by MICROWAVE.
Cooked uncovered. Cover with a lid or cling lm.
Low moisture content, e.g. old
root vegetables.
Add extra 2-4 tbsp. of water.
Salt added before cooking. Salt after cooking if necessary.
Condensation appears in the
oven.
This is normal and means the
food is cooking faster then the
moisture can be expelled from
the oven.
Wipe off with a soft cloth.
Warm air is felt coming from the
door seal area.
The oven door is not an air-tight
seal.
This is normal and does not
indicate any microwave leakage.
Blue sparks or arcing is seen
when using the metal utensils.
Using metal accessories on
MICROWAVE only is incorrect.
If using a Combination Program
check accessories for any dam-
age.
Stop the oven IMMEDIATELY.
Do not use metal utensils on
MICROWAVE only.
The GRILL periodically turns off
during GRILLING or Combina-
tion.
During cooking the GRILL will
cycle on and off so that the food
does not burn before it is cooked
through in the centre.
This is normal.
Common queries answered
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68
Soups / Starters
ingredients St Germain Soup
approx 46 min
SERVES 4
300
g
split peas,
1 leek, thinly sliced,
1 carrot, thinly sliced,
1 onion, chopped,
50
g
butter,
50
g
smoked bacon, diced,
2 garlic cloves,
1 bouquet garni,
3 tbsp cream,
salt & pepper.
Dish: 1 Casserole dish,
3 litres capacity
Wash the split peas in water and drain. Place in the casserole dish
and cover with hot water. Cook on HIGH power for 4-6 mins or until
boiling. Drain. Cook the leek, carrot and onion in butter for 4-6 min
on HIGH power, covered. Add the split peas and the smoked bacon.
Cover with 700 ml of hot water, add the garlic and the bouquet garni.
Cover and cook for 7-9 mins on HIGH power, then 22-25 mins on
SIMMER power, stirring several times during cooking and ensur-
ing that the split peas are always covered by water. When the split
peas mash well, remove the bouquet garni and liquidise in a blender.
Adjust the seasoning and add the cream. Serve with croutons.
ingredients Quiche Lorraine
approx 46 min
SERVES 6
100
g
back,
smoked bacon,
1 roll of pastry (approx. 300
g
)
100
g
gruyère, grated
130 ml milk,
salt and pepper,
3 eggs,
150 ml cream,
grated nutmeg,
Dish: 25 cm an dish
Cut the bacon into small pieces. Heat in a covered container at HIGH
power for 1 minute. Drain. Line the an dish with the pastry. Pre-
heat the oven with the enamel tray in the lower shelf position OVEN
210°C. Cook for 15-20 mins on OVEN 210°C. Arrange the bacon
and the grated gruyère cheese on the rolled out pastry. Mix the milk
seasoned with salt and pepper, the eggs, cream and grated nutmeg
with an electric whisk. Pour into the an dish with the pastry. Cook for
25 minutes on OVEN 210°C.
ingredients Stuffed mushrooms
approx 6 min
SERVES 4-6
2 streaky bacon rashers
25
g
grated cheese
3 ml (½ tsp) French mustard
50
g
fresh breadcrumbs
1 egg
60 ml (4 tbsp) milk
15 ml (1 tbsp) fresh parsley,
chopped
salt & pepper,
275
g
at mushrooms,
approx 2.5 cm in diameter,
stalks removed
2 thin slices of cheddar
cheese
1 tomato, thinly sliced.
Dish: microwave rack or dinner
plater and 1 large dinner plate
Cook bacon rashers on a microwave rack or a dinner plate on HIGH
power for 1-2 mins. or until crisping and brown. When cool, chop into
small pieces. In a small bowl, mix together grated cheese, bacon,
mustard and breadcrumbs. Add beaten egg, milk, parsley and
seasoning and mix until well combined. Fill mushroom cavities with
mixture. Cut cheese slices into 1 cm squares and place on top of
lling. Cut tomato slices into segments and place one segment on top
of each mushroom. Place mushrooms in a circle on a plate and cook
on the ceramic plate on HIGH power for 4 mins. or until cheese starts
to melt and mushrooms are just cooked.
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69
Soups / Starters
Pesto bread
approx 4 min
ingredients
Cut bread into 1.5 cm slices diagonally, leaving bottom crust uncut.
Soften butter in a small bowl on HIGH power for 10-20 secs. Mix
butter and Pesto sauce together until well blended. Spread each
side of cut bread slices with butter mixture. Place on wire rack and
cook on COMBINATION SIMMER power + Grill 1 for 3 mins. or
until crispy. Cut through base crust of each slice before serving.
SERVES 6
1 Baton loaf
50
g
butter
5 ml (1 tsp) Pesto sauce
15 ml (1 tbsp) fresh
chopped parsley
Dish: small bowl
Onion & Feta tarts
approx 29 min
ingredients
Roll out the puff pastry and cut out 6 circles, each about 10 cm
diameter. Refrigerate the pastry for 30 min. Put the onion and oil in
a glass dish. Cover and cook for 3-4 minutes on HIGH power. Pre-
heat on OVEN 220 ºC. Add the pine nuts, cheese, olives, sun-dried
tomatoes and capers to the onions. Season. Place 6 pastry circles
on the enamel shelf and prick them with a fork. Divide the mixture
between the six pastry circles. Cook the tartlets on OVEN 220 ºC
for 20-25 mins. or until golden.
SERVES 6
250
g
of puff pastry
30 ml olive oil
150
g
peeled and sliced
onions
25
g
pine nuts
75
g
feta-type cheese in small
pieces
25
g
black olives, stoned and
chopped
25
g
sun-dried tomatoes (in oil or
rehydrated), roughly chopped
10
g
capers
Salt and freshly-ground pepper
Fresh oregano to garnish
Dish: glass dish
Roasted garlic mushrooms
approx 20 min
ingredients
Preheat on OVEN 200°C. Arrange the mushrooms on enamel shelf
with the stalk side facing upwards. Mix together the butter, garlic,
thyme, lemon juice and seasoning. Spoon a little garlic butter on to
each mushroom. Place the enamel shelf in the lower shelf position
and cook on OVEN 200°C for 15 - 20 mins or until the mushrooms
are tender.
SERVES 4
16 even-sized open cup
mushrooms, stalks removed
75
g
unsalted butter,
softened
3 cloves garlic, very nely
chopped,
2 tbsp fresh thyme, chopped
½ tsp lemon juice
salt & ground pepper
Dish: small bowl
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Soups / Starters
ingredients Olive & anchovy bites
approx 10 min
MAKES 40-45
115
g
plain our,
115
g
chilled butter, diced,
115
g
mature cheddar,
nely grated,
50
g
can anchovy llets in oil,
drained and roughly chopped,
50
g
pitted black
olives roughly chopped,
½ tsp cayenne pepper
salt
Place the our, butter, cheese, anchovies, olives and cayenne pepper
in a food processor and pulse until mixture forms a rm dough. Cover
the dough. Chill for 20 minutes. Preheat on OVEN 200°C. Roll out the
dough thinly on a lightly oured surface. Divide the dough in two. Cut
the dough into 5 cm wide strips, then cut across each strip in alternate
directions to make triangles. Transfer on to enamel shelf, cook in the
lower shelf position on OVEN 200°C for 8 - 10 minutes until golden.
Repeat with another portion of dough. Cool on a wire rack. Sprinkle
with sea salt.
ingredients Sweet potato soup
approx 30 min
SERVES 4
1 medium onion, coarsely
chopped,
1 tbsp (15 ml) olive oil,
2 cloves garlic, crushed,
700
g
sweet potatoes,
peeled and chopped,
1 large red pepper,
deseeded and chopped,
700 ml vegetable stock,
150 ml coconut milk,
salt,
pepper.
Dish: 1 bowl
,
3 litres
capacity
Place the onion, oil and garlic into a large bowl and cover. Place on
ceramic plate and cook on HIGH power for 2 mins. Add the potato
and pepper. Cover and cook on HIGH power for 5 mins. Add stock,
cover and cook on MEDIUM power for 20 mins, or until the potatoes
are soft, stirring halfway. Allow to cool slightly. Place in liquidiser and
puree until smooth. Stir in the coconut milk and season to taste. Heat
on MEDIUM power for
3 mins, or until piping hot.
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Soups / Starters
Meatball kebabs with mustard sauce
ingredients
SERVES 4
Meatballs:
200
g
minced chicken or turkey
200
g
minced pork
140
g
ne fresh
breadcrumbs
½ onion, nely chopped
¼ tsp. ground allspice
½ tsp. salt
freshly ground black
pepper to taste
Mustard Sauce:
50
g
Dijon mustard
50
g
brown sugar
1 ½ tbsp. cider vinegar
1 ½ tbsp. vegetable oil
1 tbsp. Fresh parsley,
nely chopped
For the Kebab Skewers:
100
g
butternut squash
1 yellow bell pepper
100
g
vine-ripened
cherry tomatoes
Dish: Small glass bowl
approx 30 min
Soak four bamboo skewers in warm water for 20 mins. In a large
bowl, blend together all meatball ingredients by hand until mixed
together well. Again, by hand, mould the mixture into 2.5 cm balls.
Whisk together all the sauce ingredients in a separate bowl until
brown sugar has dissolved. Cut the squash into 1.25 cm pieces.
Cut the pepper into 2.5 cm pieces. Thread meatballs alternately
with assorted cut vegetables and tomatoes onto each skewer.
Brush kebabs all over with the sauce and place onto the wire rack
making sure they are evenly spaced out. Place a large Pyrex®
shallow dish underneath the rack and cook on Combination Grill 1
+ SIMMER power for 30 mins turning the kebabs every 10 mins.
Tomato and Red Pepper Soup
ingredients
SERVES 4
5 large tomatoes
30 ml (2tbsp) olive oil
1 onion, chopped
450
g
(1 lb) red or orange
peppers, thinly sliced
30 ml (2 tbsp) tomato purée
Pinch of sugar
475 ml vegetable stock
60 ml (4 tbsp) soured cream
(optional)
Salt and ground black pepper
Chopped fresh dill, to garnish
Dish: large Pyrex® bowl
approx 11 min
Skin the tomatoes by plunging them in boiling water for 30 seconds.
Chop the esh and reserve any juice. Place half the oil in a bowl
with the onion and cover with pierced cling lm. Cook on HIGH
power for 2 minutes, stirring once. Add the peppers and remaining
oil, mixing well. Cover and cook on HIGH power for 5 minutes, stir-
ring halfway through cooking. Stir in the chopped tomatoes, tomato
purée, seasoning, sugar and a few tablespoons of stock. Cover
and cook on HIGH power for 4 minutes, stirring halfway through
cooking, until the vegetables are tender. Stir in the rest of the stock
and purée in a blender or food processor until smooth. Strain the
soup to remove the skins and season to taste. Pour into bowls,
swirl in the soured cream, if desired, and garnish with dill..
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Meat / Poultry
ingredients Normandy Style Chicken
approx 20 min
SERVES 4 - 5
800
g
chicken llets,
2 shallots, 40
g
butter,
1 glass of white wine
or cider,
salt and pepper,
4 large apples,
4 tbsp double cream,
sauce thickener,
2 tbsp Calvados.
Dish: 1 Pyrex® dish
(25 cm diameter)
Cut the chicken llets into pieces. Sweat the chopped shallots in but-
ter, covered, for 2 mins on HIGH power. Add the chicken pieces, the
white wine or cider, salt, pepper and the apples, peeled, deseeded
and cubed. Cover and cook on HIGH power for 12-14 min, stirring
halfway through cooking time. Drain the chicken pieces and keep
them to one side, covered in aluminium foil. Add the cream and the
sauce thickener with Calvados in the dish and cook, uncovered, a
further 3-4 mins on HIGH power. Season to taste and put the chicken
pieces back into the sauce.
ingredients Quick Moussaka
approx 30 min
SERVES 4
2 aubergines,
1 onion,
olive oil,
1 garlic clove,
400
g
leftover cooked lamb,
minced
1 tsp thyme,
1 tbsp fresh parsley,
1 jar of tomato passata
(400
g
),
salt and pepper,
100
g
mozarella,
Dish: 1 Pyrex® dish
(26 cm diameter)
+ 1 mixing bowl.
Cut the aubergines lengthways into fairly thin slices. Spread some of
the slices out on an dish; Cover with cling lm and cook for approx.
8 min on HIGH power; the slices should give when pressed. Drain
and set aside. Cook the chopped onion in the bowl with 3 tbsp olive
oil for 2 min 30 s on HIGH power. Add the garlic and minced lamb as
well as thyme, chopped parsley and passata. Check the seasoning.
In the dish, alternate layers of seasoned aubergines and the mince
and sauce mixture. Finish with a layer of aubergines and pour 2 tbsp
olive oil on top, before covering the whole dish with mozzarella slices.
Place on the ceramic plate and cook approx. 20 mins on COMBINA-
TION Grill 1 + MEDIUM power.
ingredients Sweet & Sour pork
approx 15 min
SERVES 4
15 ml (1 tbsp) corn our
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
pork llet,
diced ½ green pepper, chopped
225
g
can pineapple chunks
Dish: medium casserole
Mix all sauce ingredients together. Layer pork, pepper and pineapple
in casserole. Pour over sauce, cover and cook on MEDIUM power for
15 mins. or until meat is tender, stirring occasionally.
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Meat / Poultry
Layered chicken
approx 50 min
ingredients
Slice the chicken breasts into strips and place between plastic lm
and atten using a rolling pin. Put chicken in a shallow dish with
lemon juice, thyme, olive oil and seasoning. Allow to marinate for a
couple of hours in the fridge. Pre-heat on OVEN 200°C with enamel
shelf in the lower position. Carefully remove the enamel shelf from
the oven using oven gloves. Spread the chicken out on the enamel
shelf and put back in the oven. Cook on OVEN 200°C for 10-15
mins. or until cooked through, turning halfway. Remove chicken
from the shelf and allow to cool slightly. Wash enamel shelf. Roll
out pastry to a 25 x 25 cm square. Place
½
of the chicken on the
centre third of the pastry. Cover with
½
of the peppers, then all of
the brie followed by the rest of the peppers and nally the remain-
ing chicken. Brush the edges of the pastry with beaten egg and
draw up the two longer sides together over the lling and press
the edges rmly together to seal. Flute the edges. Pre-heat the
oven empty on OVEN 200°C. Transfer the pastry onto the enamel
shelf and brush with beaten egg. Sprinkle with parmesan cheese.
Cook on OVEN 200°C for 30- 35 mins until the pastry is crisp and
golden.
SERVES 4
3 boneless and skinless
chicken breasts
1 tbsp lemon juice
1 tsp fresh thyme
½
tbsp olive oil
salt and pepper
400
g
ready made puff
pastry
125
g
jar of red peppers,
drained
1 egg, beaten to glaze
2 tbsp freshly grated
parmesan
Dish: shallow dish
Hungarian goulash
approx 50 min
ingredients
Toss meat in the our. Combine all ingredients except the soured
cream in casserole dish. Cover, place on ceramic plate and cook
on LOW power for 40 - 50 minutes or until the meat is tender.
Remove from oven immediately stir in the soured cream.
SERVES 4
700
g
braising steak,
cubed,
50
g
seasoned our
1 large onion,
1 red pepper, deseeded and
chopped,
400
g
canned, chopped
tomatoes,
175
g
mushrooms,
600 ml 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,
Dish: large casserole dish with
lid.
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Meat / Poultry
ingredients Greek lamb stew
approx 60 min
SERVES 4
700
g
lamb llet, cut into
chunks,
2 onions, chopped
1 red chili,
2 cloves garlic, crushed,
1 sprig rosemary,
275 ml white wine,
400
g
can chopped
tomatoes,
45 ml (3 tbsp) sliced black
olives,
100
g
linguine, broken into
small pieces,
150
g
feta cheese cubed,
15
g
fresh mint chopped,
Dish: 3 litre casserole
dish with lid
Place the lamb and onion in casserole dish and cover. Place on
ceramic plate and cook on MEDIUM power for 10 mins. Split the chili
along its length leaving the top intact, (remove seeds) - this adds
avour to the stew without too much heat. Stir the chili, garlic, rose-
mary, wine and tomatoes into the lamb, with the lid on. Cook on LOW
power for 40 mins stirring halfway. Stir in the black olives and linguine
and contine to cook on LOW power for a further 10 mins or until the
linguine is cooked. Remove the chili and rosemary, and discard. Stir
in feta cheese and mint before serving.
ingredients Lasagne
approx 45 min
SERVES 4
Meat Sauce
1 onion, chopped
1 clove garlic, crushed
5 ml (1tsp) oil
400
g
can chopped tomatoes
150 ml red wine
30 ml (2 tbsp) tomato puree
5 ml (1 tsp) mixed herbs
500
g
mince
salt and pepper
Lasagne
1 quantity of White Pouring
White Sauce (see pg EN 50)
100
g
grated cheese
5ml mustard
salt & pepper
250
g
fresh lasagne
50
g
(2oz) Parmesan cheese,
grated
Dish: 1.5 litre (3pt)
casserole dish with lid, large
rectangular dish
Place onion, garlic and oil in casserole. Place on base of oven and
cook on MEDIUM power for 3 mins. Place all other meat sauce ingre-
dients in casserole. Stir well. Cover, cook on HIGH power for 10 mins.
Then MEDIUM power for 15-20 mins or until cooked. Add mustard
and grated cheese to white sauce and cover the base of the dish with
a layer of white sauce, then a layer of lasagne, then a layer of hot
meat mixture. Continue with a layer of lasagne then meat, ending with
a layer of white sauce. Sprinkle parmesan cheese over the top. Place
on the ceramic plate and cook on LOW power + Grill 1 for 10 mins.
Then Grill 1 for 3-5 mins or until golden brown.
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75
Meat / Poultry
Mini boeuf en croute
approx 50 min
ingredients
Soak porcini mushrooms in boiling water for 20 mins. Drain and
nely chop. Put the butter, all the mushrooms and onions in a bowl
and cover. Place on the ceramic plate and cook on HIGH power
for 3 mins. Add wine to the mushroom mixture and cook on HIGH
power for 7-8 mins. Preheat on OVEN 220°C. Place the llets on
the enamel shelf and cook on OVEN 200°C for 10-15 min. Allow
to cool. Cut the pastry into 4 pieces and roll each piece out of a 15
cm x 15 cm square and brush with beaten egg. Place a
¼
of the
mushroom mixture into the centre of each pastry square and place
a llet on top. Season. Bring the corners of the pastry to the centre
and place on greased enamel shelf. Brush with beaten egg. Cook
on OVEN 220°C for 15-20 mins for medium and 25-30 mins for
well done.
SERVES 4
15
g
dried porcini
mushrooms,
15
g
butter,
225
g
mushrooms,
1 large onion, peeled and
nely chopped,
150 ml (¼ pt) red wine,
4 llet steaks, roughly 150
g
,
375
g
puff pastry,
1 large egg, beaten,
salt & pepper,
Dish: large bowl, greased enam-
el shelf
Pork with Lentils
approx 1 hr 10 min
ingredients
Whiten the lentils: cover in cold water, bring to the boil on HIGH
power for 7-8 mins, drain and allow to cool. Place in the dish with
the chopped onion, the diced smoked bacon, a pinch of thyme and
the stock cube. Cover with water. Cook on HIGH power, covered,
for 12 mins then 40-50 mins on SIMMER power (programme the
two cooking times). 20 mins before the end of the cooking add the
smoked sausages. Adjust seasoning before serving.
SERVES 4
250
g
brown lentils
1 large onion, chopped
4 slices smoked bacon,
diced
thyme, pinch
1 stock cube
4 smoked sausages salt
Freshly ground black pepper
Dish: 2 litre casserole
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Vegetables
ingredients Ratatouille Flan
approx 23 min
SERVES 6
700
g
- 800
g
of frozen mix
of Mediterranean vegetables
or Ratatouille,
5 tbsp couscous medium,
5 eggs,
1 tbsp cream,
150
g
Spanish chorizo,
70
g
grated emmental,
salt and pepper.
1 Pyrex® dish
(22 cm diameter)
+ 1 large mixing bowl.
Cook the frozen Ratatouille Mix with the couscous, covered in the
Pyrex® dish for 11 to 12 mins. on HIGH power. Whisk the eggs with
cream in the bowl. Add the diced chorizo, with grated cheese and
cooked vegetable mixture. Mix thoroughly, season to taste and pour
in the Pyrex® dish. Place on ceramic plate and cook 10 to 12 mins on
COMBINATION Grill 1 + MEDIUM power. Serve warm or cold.
ingredients Porcini Mushrooms Risotto
approx 25 min
SERVES 4
40
g
dried Porcini
mushrooms,
1 onion,
50
g
butter,
250
g
Arborio rice,
1 garlic clove,
500 ml hot water with 1
vegetable stock cube added,
basil leaves, chopped,
30
g
parmesan.
Dish: 1 casserole (3 litres)
+ 1 small bowl.
Soak the mushrooms for at least 2 hours with 400 ml warm water
(preferably overnight); cook the chopped onion with butter in the
bowl, covered on HIGH power for 2 mins. 30 s. Mix in the casserole
with rice. Cover and cook on HIGH power 1 minute. Add peeled and
crushed garlic, half the vegetable stock and half the mushrooms‘
soaking water. Cover and cook 4-5 min on HIGH power and 15 min
on SIMMER power, adding the remaining stock and mushrooms’
soaking water halfway through cooking time. Add the chopped
mushrooms and basil leaves 3 minutes before the end, adding a few
spoonfuls of hot water if needed. Add parmesan. Season to taste and
leave the risotto to stand, covered, for
8 min before stirring with a fork.
ingredients
Quinoa tabbouleh with
mint
approx 28 min
SERVES 6-8
300
g
quinoa,
2 courgettes,
300
g
frozen peas,
1 bunch of mint,
100 ml olive oil,
juice of 2 lemons,
salt, pepper.
Dish: 1 large bowl + 1
medium bowl
To be prepared the day before it is eaten. Weigh out the quinoa in a
large bowl and cook it with twice the volume of salted hot water, rstly
for 5 minutes on HIGH power then on SIMMER power for approx. 10-
15 minutes. Drain and leave to cool. Meanwhile chop the courgettes
nely. Cover the chopped courgettes and frozen peas with water in
a bowl and blanche on HIGH power for approx. 6 to 8 minutes. Drain
well and leave to cool. Remove the mint leaves from the stalk and
mix with the olive oil and lemon juice. Add this mixture to the quinoa,
courgette and pea mixture. Check the seasoning and leave to rest for
several hours before serving.
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77
Vegetables
Stuffed Courgettes
approx 35 min
ingredients
Preheat on OVEN 200°C. Place the courgettes in a single layer in
the Pyrex® dish, close together, cut side up. Lightly brush with ol-
ive oil. Place on the Wire Rack in the lower shelf position and bake
for 20 minutes. For the stuf ng mix all the ingredients together in a
bowl. Sprinkle the mixture on the top of the courgettes and drizzle
the remaining olive oil over. Return to the oven and bake for 10-15
min on OVEN 200°C.
SERVES 4
2 courgettes, halved
lengthways
2 tsp extar virgin olive oil
For the stuf ng:
30
g
dried white breadcrumbs
20
g
pine nuts
3 spring onions, trimmed
and nely sliced
1 garlic clove, crushed
1 tsp dried thyme leaves
20
g
Parmesan, nely grated
Dish: shallow Pyrex® dish
Patatas bravas
approx 55 min
ingredients
Preheat on OVEN 220°C. Peel the potatoes and cut into 2 cm
cubes. Pour the olive oil on the enamel shelf. Place the potatoes
on the enamel shelf and coat them with the olive oil. Season with
the salt and freshly ground black pepper. Cook on OVEN 220°C
for 15-25 minutes until they begin to turn golden brown. Add the
tomatoes, chilli and garlic and stir well. Cook for another 25-35
minutes until the potatoes are soft on the inside and are crisp on
the outside. Add parsley and serve.
SERVES 4
600
g
potatoes
2 tbsp (30 ml) olive oil
salt and freshly ground
black pepper
2 x 410
g
tins chopped
tomatoes
3 red chillies, de-seeded &
nely chopped
4 cloves garlic, crushed
chopped parsley, to serve,
Halloumi stuffed peppers
approx 40 min
ingredients
Preheat on OVEN 200°C. Cut the peppers in half through the stalks
and scoop out the seeds. Put the peppers in a single layer on
enamel shelf. Drain the mushrooms, reserving the oil from the jar
- drizzle two tablespoons of the oil over the peppers, then sprinkle
with salt and pepper. Cook on OVEN 200°C for 15-20 minutes, until
the peppers are just tender. Tip the couscous into a bowl and pour
in the hot stock. Leave for 5 minutes to soak, then uff up with a
fork and stir in the mushrooms, halloumi and parsley. Season with
salt and pepper and spoon into the pepper halves. Return to the
Oven and cook on OVEN 200°C for 15 to 20 mins, until the cheese
is golden.
SERVES 4
4 large red peppers,
120
g
jar antipasti
marinated mushrooms,
salt & pepper,
50
g
couscous,
100 ml hot vegetable stock,
250
g
halloumi cheese,
cut into cubes,
2 tsp chopped fresh parsley,
mixed salad leaves and
garlic bread to serve
Dish: 1 medium bowl
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78
Vegetables
ingredients Greek pie
approx 35 min
SERVES 4
225
g
bag spinach leaves,
200
g
jar sundried tomatoes
in oil,
100
g
feta cheese, cubed,
2 eggs, beaten,
250
g
pack lo pastry,
Dish: 3 litre bowl, 22 cm
loose bottomed cake tin
Place spinach into a large bowl, place on the ceramic plate, cover
and cook on HIGH power for 4-5 mins or until wilted. Leave to cool
slightly then squeeze out any excess water and roughly chop. Pre-
heat on OVEN 180°C with enamel shelf in lower shelf position. Drain
tomatoes, reserving the oil. Roughly chop the tomatoes and put into a
bowl along with the spinach, feta and eggs. Mix well. Take a sheet of
pastry and brush liberally with some of the sundried tomato oil. Drape
oil-side down into the cake tin so that some of the pastry hangs over
the side. Brush-oil on another piece of pastry and place in the tin, just
a little further round. Keep placing the pastry pieces in the tin until
the pastry is all used, then spoon over the lling. Pull the sides into
the middle, scrunch up and make sure the lling is covered. Brush
with a little more oil. Place the tin on the enamel shelf and cook on
OVEN 180°C for 30 mins until the pastry is crispy and golden brown.
Remove from the tin. Slice into wedges.
ingredients Spinach & ricotta lasagne
approx 45 min
SERVES 4-6
2 onions, chopped,
2 cloves garlic, crushed,
30 ml (2 tbsp) oil,
2 deseeded red peppers,
chopped,
400
g
canned tomatoes,
15 ml (1 tbsp) tomato puree,
salt and pepper,
450
g
spinach,
450
g
fresh ricotta cheese,
6 sheets lasagne,
300 ml natural yoghurt,
parmesan cheese
Dish: 2 large bowls, large
shallow dish.
Place one of the onions and one of the cloves of garlic in a bowl with
1 tbsp oil, cover and cook for 2-3 mins on HIGH power or until soft.
Add the red peppers, tomatoes and tomato puree, season and cook
on HIGH power for 5-6 mins. In another bowl, place the second onion
and garlic clove with 1 tbsp oil. Cook on HIGH power for 2-3 mins
until soft. Add the spinach and stir well. Cook on HIGH power for 2-3
mins or until cooked. Drain. Place a layer of spinach in the shallow
dish. Top with ricotta cheese, then lasagne followed by the tomato
sauce and a further layer of pasta. Spoon yoghurt onto the top and
sprinkle with parmesan cheese. Place the dish on the ceramic plate
and cook on COMBINATION,
G
1 + LOW power for 10-15 mins then
G1 for 3-5 mins, or until golden and piping hot.
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79
Vegetables
Bean Enchiladas
approx 37 min
ingredients
Cook the onion and carrots with the olive oil in the covered Py-
rex® casserole dish on HIGH power for 5-6 minutes. Stir halfway
through cooking. Stir in the chilli powder and ground cumin. Cook
on HIGH power for 1 minute. Stir in the tomatoes and beans. Cover
and bring to the boil on HIGH power for 8-10 minutes then cook
on SIMMER power for 10 minutes, stirring occasionally. Spread a
thin layer of the mixture over the base of the square Pyrex® dish.
Fill each tortilla with a few tbsp of the mixture, fold over the ends
and roll up to seal. Place into the dish seal side down. Cover with
the remaining mixture. Mix the yoghurt and grated cheese together
and spoon evenly over the dish. Place on enamel shelf in the lower
shelf position and brown on Grill 1 for 9-10 minutes.
SERVES 4
1 onion, chopped
260
g
carrots, grated
1 tbsp olive oil
2 tsp mild chilli powder
1 tsp ground cumin
1 x 400
g
tinned chopped
tomatoes
1 x 400
g
baked beans
1 x 400
g
mixed beans,
rinsed and drained
6 small tortillas
200
g
low fat natural
yoghurt
50
g
hard cheese, grated
Dish: Large Pyrex
®
casserole dish & 22 x 22 cm
square Pyrex dish
Tagliatelle Toscana
approx 26 min
ingredients
Cook the pasta in 600 ml boiling water, covered, on HIGH power
for 4 mins. or until tender. Drain. Place onion, garlic and oil in a
bowl, cover and cook on HIGH power for 2 mins. or until soft. Add
the remaining ingredients except the mozzarella, tagliatelle and
parmesan cheese, cover and cook on HIGH power for 6-8 mins.
Mix the drained pasta with the mozzarella. Place in a casserole
dish. Pour the sauce over the top. Sprinkle with parmesan and
cook on the ceramic plate on COMBINATION + Grill 1 + MEDIUM
power for 10-12 mins. or until golden brown and piping hot.
SERVES 4
1 large aubergine, cubed
350
g
tagliatelle, fresh
1 onion
1 clove garlic, crushed
15 ml (1 tbsp) olive oil
397
g
tin of chopped tomatoes
5 ml (1 tsp) basil
15 ml (1 tbsp) tomato puree
15
g
butter
salt and pepper
8-10 black olives, stoned
100
g
mozzarella, diced
30 ml (2 tbsp) parmesan cheese,
Dish: Deep casserole dish
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Fish
ingredients Coconut sh curry
approx 28 min
SERVES 4 - 5
1 onion,
1 red pepper,
200 ml coconut milk,
1 tomato,
1 tbsp curry paste,
juice of ½ lemon,
600
g
coley or pollock,
salt and pepper.
Dish: 1 Pyrex® dish
(22 cm diameter)
Sweat the chopped onion with the cubed pepper in the dish, covered,
for 4-5 mins on HIGH power. Add the coconut milk, the peeled and
chopped tomato, the curry paste and lemon juice; Cook on HIGH
power for 3 mins. before adding the sh cut into cubes. Cover and
cook on HIGH power for 6 -7 mins, stirring halfway through cooking
time. Season to taste before serving. If you use 4 frozen sh llets,
cook approx. 13 mins. on HIGH power, turning halfway through cook-
ing time.
ingredients
Seafood bake
approx 25 min
SERVES 4
500
g
frozen mixed seafood,
3 shallots,
1 carrot,
150
g
mushrooms,
30
g
butter,
3 tbsp our,
250 ml milk,
1 tbsp fruity white wine,
1 tbsp chopped dill,
salt and pepper.
30
g
grated emmental,
Dish: 1 bowl + 1 small
shallow dish
(24 cm diameter)
Defrost the seafood for approx. 6 min on MEDIUM power, stirring sev-
eral times. Drain and keep the liquid, adding 250 ml milk to it. Chop
the shallots, the carrot and the mushrooms and cook this mixture in
a bowl, covered, with 30
g
of butter for 4 mins on HIGH power. Add
3 tbsp of our, stir and cook again for 1 min on HIGH power then add
the milk and juice from the seafood. Cook this sauce for 5-6 min on
HIGH power, stirring halfway (if the sauce isn’t thick enough, you can
add some sauce thickener mixed with white wine). Add 1 tbsp wine
and the dill, check the seasoning once you’ve added the seafood.
Pour into the baking dish. Sprinkle with grated cheese, place on wire
rack and cook 6 mins. on COMBINATION Grill 1 + MEDIUM power
then 4-5 mins. on Grill 1.
ingredients
Tilapia
with
saffron
approx 20 min
SERVES 4
2 shallots,
1 red pepper,
2 tbsp olive oil,
juice of ½ lemon,
½ glass of white wine,
600
g
Tilapia or Nile Perch llets,
a few threads of saffron.
100 ml single cream,
Dish: 1 Pyrex® dish
(27 cm diameter) + 1 bowl
Cook the chopped shallots and pepper in a bowl with olive oil,
covered, on HIGH power for 4 mins. Spread out a bed of pepper and
shallots in the dish and place the 4 llets on this, then pour over the
lemon juice and white wine. Cover with cling lm and cook for 8 to
10 mins on MEDIUM power, (if you use frozen llets, cook for 11-12
mins on HIGH power). Remove the sh pieces and set aside. Add the
saffron and cream to the dish and reduce by cooking, uncovered, for
3-4 mins on HIGH power. Check the seasoning before returning the
sh to the sauce and serving with rice or baked fennel.
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Fish
Salmon and lo parcels
approx 20 min
ingredients
Combine salmon and prawns. Sprinkle with lemon juice and sea-
son to taste. Pre-heat on OVEN 190°C. Cut the lo pastry into 16
squares measuring 18cm. Brush 2 squares with the melted butter,
covering the remaining squares with a damp tea towel. Place
¼
of the salmon & prawn mixture in the middle of one buttered lo
square. Fold 2 sides of the lo to form a rectangle. Fold the open
ends over the lling. Place this parcel on the second buttered
square and draw up the edges and seal the parcel. Repeat steps
4-7 three more times, to make 4 parcels. Place parcels on greased
enamel shelf and brush them with melted butter. Place enamel
shelf on the lower shelf position in the oven. Cook on OVEN 190°C
for 15-20 mins until crisp and golden.
SERVES 4
250
g
tail end of salmon,
boned, skinned,
and cut into bite-sized pieces.
125
g
cooked peeled prawns
juice of ½ lemon
salt & black pepper
125
g
lo pastry
50
g
butter, melted
Moules marinière
approx 14 min
ingredients
Wash the mussels under plenty of cold, running water. Discard
any open ones that won’t close when lightly squeezed. Pull out the
tough, brous beards protuding from between the tightly closed
shells and then knock off any barnacles with a large knife. Give the
mussels another quick rinse to remove any little pieces of shell.
Place the garlic, shallots, butter and bouquet garni, in a bowl big
enough to take all the mussels - it should only be half full and cook
on HIGH power for 3 mins. Add the mussels and wine, cover and
steam them open in their own juices on HIGH power for 5-10 mins.
Give the bowl a good shake every now and then, until the shells
are open. Remove the bouquet garni, add the cream and chopped
parsely and cook on HIGH power for 1 min.
SERVES 4
1.75
kg
mussels,
1 garlic clove, nely chopped,
2 shallots, nely chopped,
15
g
butter,
a bouquet garni of parsley,
thyme and bay leaves,
100 ml dry white wine
120 ml double cream,
handful of parsley leaves,
coarsley chopped,
crusty bread, to serve
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Fish
ingredients Prawn risotto
approx 24 min
SERVES 4
1 onion, nely chopped,
1 garlic clove, crushed,
25
g
butter,
225
g
brown cap
mushrooms, quartered,
225
g
Arborio (risotto) rice,
juice and rind of 1 lemon,
3ml (½ tsp) saffron strands,
crushed,
300 ml hot vegetable stock,
300 ml white wine
100
g
frozen peas,
300
g
cooked pealed prawns,
30 ml (2 tbsp) nely chopped chives
Dish: large bowl
Put the onion, garlic, butter and mushrooms in a large bowl. Place
on the ceramic plate and cook on HIGH power for 5 mins. Add rice,
juice and rind of the lemon, saffron, stock and wine to the mushroom
mixture. Cover and cook on HIGH power for 8 mins. Stir risotto. Add
peas, re-cover and cook on HIGH power for 4 mins. Add the prawns
and chives and cook on MEDIUM power for 3-4 mins. Leave to stand
for 2-3 mins and serve.
ingredients Sun dried tomato sh bake
approx 6 min
SERVES 2
60 ml (4tbsp) natural low fat
yoghurt,
30 ml (2 tbsp) sun-dried
tomato pesto
30 ml (2 tbsp) chopped fresh
parsley or dill,
2 x 175
g
cod or haddock
llets, skinned
Dish: small shallow
Pyrex® dish
Mix the yoghurt, pesto and 1 tbsp of parsley or dill and season well.
Place sh llets in a Pyrex® dish and pour over the yoghurt sauce.
Place on wire rack and cook on GRILL 1 + MEDIUM power for 5-6
mins.
Sprinkle the remaining parsley or dill over the dish and serve with
salad and crusty bread.
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Fish
Mackerel en Papillote
approx 6 min
ingredients
Cook the shallots with the butter in a bowl, covered, for 1-2 mins
on HIGH power. Cut out 2 fairly large pieces of greaseproof paper.
Place the shallots at the centre of each square; add a teaspoonful
of mustard; add 1 mackerel llet, seasoned and sprinkled with lem-
on juice. Add a pinch of chopped chives before placing the other
mackerel llet head-to-toe. Season again and add a tablespoon of
cream. Close the papillote. Place in the Pyrex® dish. Cook for 3
min 30 s to 4 min 30 s on HIGH power.
SERVES 2
2 shallots, chopped
15
g
butter
2 tsp Mustard
2 mackerel cut into 4 llets ½ lemon
2 tbsp Chives, chopped
2 tbsp cream
Dish: 1 bowl &
greaseproof paper
(baking paper)
Thai trout
approx 5 min
ingredients
Place sh llets into a shallow dish, sprinkle the remaining ingre-
dients on the top of the sh. Cover, place on the ceramic plate
and cook on MEDIUM power for 4-5 mins, or until sh is cooked
through. Serve with rice.
SERVES 2
2 trout llets, approx
140
g
each,
1 clove of garlic, nely chopped,
1-2 small red chilli, nely chopped,
1 lime, zest and jiuce,
5 spring onion, nely chopped,
30 ml (2 tbsp) light soy sauce,
Dish: shallow dish
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Sauces
ingredients White sauce
approx 8 min
500 ml
35
g
butter,
35
g
our, 500 ml milk,
salt,
pepper,
grated nutmeg.
Dish: 1 bowl,
1.5 litre capacity
Melt the butter 1 min, covered, on MEDIUM power. Add the our, stir,
and cook 1 further min on MEDIUM power. Set aside; Heat the milk
in a jug on HIGH power 2 min 30 s to 3 min. Pour the milk over the
butter and our mixture, whisking all the time.
Cook again for 2 to 3 mins, whisking vigorously several times and
paying close attention to ensure that the sauce doesn’t over ow.
Check the seasoning and add a pinch of grated nutmeg. You can add
2 egg yolks and 80
g
of grated cheese to make it into a Mornay sauce
ingredients
Roquefort sauce
approx 5 min
SERVES 4
50
g
Roquefort cheese,
200 ml single cream,
2 tsp corn our, salt,
pepper,
Dish: 1 bowl, 500 ml capacity.
Cut the Roquefort into pieces and melt by heating for 1 minute 30 s
on MEDIUM power. Add the cream and the corn our mixed with 1
tbsp water. Cook for 2 mins. 30 s to 3 mins on HIGH power, whisking
vigorously halfway through the cooking time. Check the seasoning
before serving. This sauce goes very well with red meat.
ingredients Pepper sauce
approx 7 min
SERVES 5-6
1 onion,
40
g
butter,
30
g
our
400 ml of hot stock made
from 2 stock cubes,
tarragon vinegar,
2 tsp white pepper,
cognac,
200 ml crème fraîche,
Dish: 1 large bowl
Chop the onion and cook in the bowl with butter for 2 to 3 minutes on
HIGH power. Add our, mix, cook again for 1 minute on HIGH power
and add stock, 1 tbsp vinegar and 2 tsp of white pepper. Cook uncov-
ered at HIGH power for 3 minutes. Remove from the oven and add a
dash of cognac, a knob of butter and crème fraîche. Mix well and add
plenty of salt before serving.
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Sauces
Chocolate Sauce
approx 5 min
ingredients
Place butter in the jug on ceramic plate and melt on HIGH power
for 20-30 secs. Stir in sugars, cocoa powder and vanilla essence.
Gradually add milk, stirring well. Cook on HIGH power for 2 mins.
Stir well. Cook on HIGH power for 1 min. Stir and contine to cook in
30 sec stages until you achieve a smooth and glossy consistency
that coats the back of the spoon.
SERVES 4
25
g
butter,
75
g
caster sugar,
75
g
brown sugar,
50
g
cocoa powder, sieved,
3 ml (½ tsp) vanilla essence,
300 ml (½ pt) milk
Dish: 1 litre jug.
Creme Patissiere
approx 8 min
ingredients
Boil the milk for 3-4 mins on HIGH power. Meanwhile, mix the
sugar and our in the bowl. Add the eggs. Mix. Pour in the boiling
milk, whisking. Cook on HIGH power for 3-4 mins, whisking vigor-
ously every minute.
500 ml milk
100
g
sugar
50
g
our
3 eggs
Dish: 1 litre bowl
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Desserts / Cakes
ingredients Rice Pudding
approx 1 hr 10 min
SERVES 4
100
g
short grain rice,
1000 ml whole milk
80
g
sugar
small piece of cinnamon
stick.
1 vanilla pod
Dish: 1 bowl,
2.5 litres capacity
Pour the rice, milk and sugar in the bowl. Add the cinnamon and split
vanilla pod. Do not cover. Bring to the boil by heating on HIGH power
for 7 to 8 min, paying close attention to ensure that the milk doesn’t
over ow, then cook on SIMMER power for 50-60 mins. Leave to cool
down, covered for at least 1 hour.
ingredients Breton Prune Pudding
approx 18 min
SERVES 6
200
g
prunes stone removed,
1 tbsp of rum,
250 ml milk,
60
g
butter,
200 ml single cream,
100
g
our,
1 pinch of salt,
100
g
sugar,
3 eggs,
Dish: 1 Pyrex® dish
(22 cm diameter),
2 bowls.
Soak the prunes covered in a little water and rum and heat on HIGH
power for 40 sec. Leave to soak, covered, for at least 2 hours. Heat
the milk, butter and cream for 1 min 30 s to 2 min on HIGH power.
In a bowl, mix together the our, salt, sugar and eggs and pour the
hot milk in this mixture, whisking all the time. Spread out the drained
prunes in the dish and pour the mixture over them. Place the dish
on the ceramic plate and cook 10 min on COMBINATION Grill 1 +
MEDIUM power then approx. 5 min on Grill 1.
ingredients Apple Tart
approx 30 min
SERVES 8-10
1 x roll of sweet short crust
pastry
250
g
apple compote
2 to 3 apples Apricot jam
Dish: an dish (Ø 30 cm)
Line the an dish with the pastry. Preheat on OVEN 210°C with the
enamel shelf in the lower shelf position. Pour in the apple compote
and then place the peeled, cored and thinly sliced apple in a rosette
shape. Place on the enamel tray in the lower shelf position and cook
for about 30 minutes on OVEN 210°C. Remove from dish and leave
to cool on a wire rack. Mix 3 spoons of apricot jam and a spoon of
water in a bowl and cook on HIGH power for 1 minute and brush over
the apple.
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Desserts / Cakes
Small Cakes
approx 40 min
ingredients
Preheat on OVEN 170°C with the enamel shelf in the lower shelf
position. Beat the butter, which has been kept at room temperature,
and the sugar until a mousse-like consistency is achieved. Add the
eggs one at a time, beating well after each egg is added. Mix in
the our. Fill individual paper cases two thirds full with the mixture.
Cook on OVEN 170°C for 30-40 min.
MAKES 12 LITTLE CAKES
100
g
butter
100
g
sugar
2 eggs, beaten
100
g
self-raising our
Dish: 1 baking tray,
32 cm x 24 cm each with
12 holes + 12 individual
paper cases
Cookies
approx 15 min
ingredients
Preheat on OVEN 170°C with enamel shelf in the lower shelf posi-
tion. Cream together the butter and sugar until pale, then beat in
the egg. Mix in the our until well combined and add the chosen
additions. Place walnut-sized spoonfuls of dough well apart on
greased baking trays, atten slightly with a fork. Place one baking
tray onto the enamel shelf and cook for 10-15 mins. or until golden,
repeat with the second baking tray. Remove cookies from baking
tray and allow to cool on a wire rack.
MAKES 12
Basic Cookie Dough:
100
g
butter
100
g
caster sugar
1 egg, beaten
175
g
plain our
Variations:
White Chocolate and Pistachio Nut
75
g
white chocolate, chopped
50
g
pistachio nuts, chopped
Chocolate Chunk
50
g
white chocolate, chopped
50
g
dark chocolate, chopped
Dish: 2 baking trays
30 x 21.5 cms
Éclairs
approx 33 min
ingredients
Melt the butter and water together on HIGH power 2-3 mins or until
bubbling. Immediately tip in all the our and beat well until mixture
is smooth. Allow to cool slightly. Beat in eggs one at a time, beat-
ing vigorously until mixture is smooth and glossy. Place the choux
pastry into a piping bag tted with a plain 1 cm nozzle. Pipe ngers
9 cm long on lightly greased, slightly wetted baking sheet. Preheat
on OVEN 200°C with the enamel shelf in the lower shelf position.
Place baking sheet on the oven tray. Cook on OVEN 200°C for ap-
prox. 15 - 20 mins. Pierce each eclair and return for a further 5 - 10
mins. to crisp if necessary. When cooked cool on a wire rack. Whip
the cream until stiff and ll the eclairs. Dissolve cocoa in hot water
and stir into icing sugar, beating well until smooth, add extra water
if required. Ice the lled eclairs and leave until set.
Makes 6 Éclairs
Choux Pastry:
50
g
butter
150 ml water
65
g
plain our sifted
2 eggs, lightly beaten
Éclairs:
150 ml whipping cream
10 ml cocoa powder
15 ml hot water
100
g
icing sugar, sieved
This recipe is most successful when
mixed by hand
Dish: baking sheet, greased
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Desserts / Cakes
ingredients Chocolate fudge pudding
approx 7 min
SERVES 4
100
g
self-raising our
100
g
caster sugar
pinch of salt
25
g
cocoa or drinking
chocolate
50
g
margarine
1 egg, beaten
5 ml (1 tsp) vanilla essence
60 ml (4 tbsp) milk
Sauce:
100
g
soft brown sugar
25
g
cocoa or drinking
chocolate,
150 ml (
¼
pt) hot water
Dish: 20 cm souf e dish
Place our, sugar, salt and cocoa into a mixing bowl. Melt margarine
in a small dish on MEDIUM power for 40 secs - 1 min. or until melted.
Add melted margarine to our, along with egg, vanilla essence and
milk. Beat well. Pour mixture into souf e dish. Mix together brown
sugar and cocoa and sprinkle over mixture. Pour over hot water and
cook on HIGH power for 5 - 6 mins. or until set on top. The pudding
will separate on cooking, giving a chocolate fudge sauce at the bot-
tom.
ingredients Streusel muf ns
approx 18 min
MAKES 12
Streusel topping
50
g
butter
75
g
plain our
30 ml (2 tbsp) granulated sugar
15ml ground mixed spice
Muf ns
200
g
plain our
3 ml (1/2 tsp) bicarbonate of soda
10 ml (2 tsp) baking powder
pinch salt
75
g
caster sugar
75
g
butter
200 ml buttermilk
1 medium egg, beaten
100
g
fresh berries,
Dish: 1 x 6 hole muf n tin +
6 paper muf n cases
Make streusel topping by melting the butter on HIGH power for 10-20
secs. Add the remaining topping ingredients and combine to make a
soft dough. Chill. Sift together the our, bicarbonate, baking powder
and salt. Stir in the sugar. Melt butter for the muf ns on HIGH power
for 30 secs - 1 min. Cool slightly then mix in the buttermilk and egg.
Preheat on OVEN 200°C with the enamel shelf in the lower shelf posi-
tion. Lightly stir the buttermilk mixture into the our mixture. Fold fruit
in gently. Divide mixture equally between 6 muf n cases. Crumble
small amounts of streusel topping over each muf n. Place a muf n
tin on enamel shelf and cook on OVEN 200°C for 20-25 mins. or until
browned and well risen.
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89
Desserts / Cakes
Strudel
approx 40 min
ingredients
Preheat on OVEN 180°C. Mix the apples and lemon juice in a bowl.
Add the sugar, walnuts, sultanas, cinnamon and almonds and mix.
Take three sheets of lo pastry and brush them with melted butter.
Lay the sheet with the shortest side nearest you. Lay the second
5-6 cm over the longest side of the rst sheet, overlapping the third
sheet over the second. Lay three more sheets of lo pastry on top
of each other. Pour the apple lling over the lo pastry, but leave
around 2.5 cm free around one sheet of pastry. Fold the sides
over the lling and brush with butter. Roll the pastry from the long
side and butter the last long sheet in to seal the strudel. Place the
strudel with the seam towards you on enamel shelf and place in
the lower shelf position. Brush with melted butter. Bake the strudel
for 35-40 mins on OVEN 180°C. Sprinkle with icing sugar before
serving.
SERVES 4
600
g
appes, preferably
Granny Smith, cores removed,
cut into rough pieces,
juice of 1 lemon,
3 tbsp brown sugar,
50
g
walnuts, roughly chopped,
4 tbsp sultanas,
1 level tbsp cinnamon,
50
g
almond shavings,
225
g
lo pastry,
50
g
butter, melted,
icing sugar to serve
Dish: enamel shelf, greased
Apple crumb cake
approx 1 hr 10 min
ingredients
Make a “pre-dough” by combining the milk and yeast. Use a whisk
to help dissolve the yeast. Mix in one tablespoon our and one ta-
blespoon sugar. Cover bowl and place in a warm place for 60 mins.
During this time, you should see bubbles forming in the mixture.
In an electric mixer, whisk the butter until it is smooth. Add sugar
and continue whisk for 2-3 minutes. Change your mixer to the
dough hook. Add half the our, milk, lemon juice, salt, and the “pre-
dough,” Combine all the ingredients. Gradually add remaining our
until dough is no longer sticky. Knead dough for approx. 2 minutes.
Transfer dough to a clean bowl. Cover in a warm place for one
hour or until it has doubled in size.
Preheat on OVEN 180°C, with the enamel shelf in the lower shelf
position. Prepare the crumb topping by combining all the crumb
ingredients. Drizzle lemon juice over the apple slices and mix to
distribute the juice over all the apple slices. Set aside.
Prepare a spring form tin by greasing it and dusting it with our.
Remove the dough from the bowl and knead on a our surface for
a minute or two. Roll the dough out to t the tin. Transfer dough to
the tin. Top the dough with apple slices. Sprinkle the apples with
the sugar. Top the apples with crumbs.
Place tin on enamel tray and cook on OVEN 180°C for 50-60 mins,
or until the dough and crumbs are golden brown. Remove cake
from oven and allow to cool completely.
SERVES 4
For the Dough:
190 ml Milk, lukewarm
7
g
Active Dry yeast
400
g
Plain Flour, sifted
70
g
Castor Sugar
85
g
Unsalted Butter
Juice from Half of a Lemon
Pinch of Salt
For the Apples:
3 Apples, thinly sliced
Lemon Juice from One Lemon
70
g
Castor Sugar
For the Crumb Topping:
250
g
Plain Flour
170
g
Unsalted Butter
230
g
Castor Sugar
1 pack Vanilla Sugar
Pinch of Salt
½ teaspoon Cinnamon
Dish: 3 bowls & spring form tin.
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90
Bread
ingredients
Standard Bread / Bread Rolls
Makes 1 loaf or 8 rolls
450
g
strong bread our
1 sachet dried yeast
5 ml salt
15
g
butter or margarine
275 ml warm water
For Wholemeal Bread
Use 225
g
each of
wholemeal and strong white
bread our.
For Granary Bread
Use 450
g
granary our
instead of strong white
bread our.
In a large bowl, combine the our, yeast and salt. Rub in the butter
or margarine. Add the warm water then mix to a dough. Turn onto
a oured surface and knead for 10 mins. For 1 loaf mould into the
desired shape on the greased enamel shelf. For rolls divide into 8 and
shape into rolls. Place on the greased enamel shelf. Cover and prove
until the dough has doubled in size in a warm place or place in the
oven to prove on OVEN 40°C. Preheat on OVEN 200°C. Glaze bread
with beaten egg and sprinkle with seeds, if desired. Place enamel
shelf in oven in the lower shelf position and cook on OVEN 200°C for
25 - 30 mins for a loaf or 15 - 20 mins for rolls or until golden.
ingredients Rye bread
approx 50 - 55 min
MAKES 1 loaf
500
g
stoneground rye our,
pinch of salt,
7
g
sachet fast-action dried yeast,
1 level tbsp black treacle,
450 ml warm water
Dish: 18 cm square cake tin,
buttered,
Tip the rye our into a food mixer with a dough hook. Add the salt
and yeast. Stir the black treacle into water until it dissolves and then
pour it into the our. Mix for about 5-8 mins, until it feels stretchy.
Alternatively, beat the mixture by hand, using a wooden spoon. This
dough is very soft and stickier than a traditional dough mixture. Turn
the mixture out on to a surface lightly dusted with some rye our and
work it into a ball with a smooth surface. Press the dough into the tin,
with the smooth surface uppermost, and using your knuckles to press
it out into the corners of the tin. Prove in a warm place or on OVEN
40°C. Preheat on OVEN 170°C with enamel shelf in lower shelf posi-
tion. Cook on OVEN 170°C for 40 mins. Remove the loaf from the
oven and turn it out on to the enamel tray. Return the loaf to the oven
to bake for a further 10-15 mins, or until it sounds hollow when tapped
on it’s base. Remove the loaf from the oven and transfer it to a wire
rack to cool.
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91
Bread
Pizza
approx 20 min
ingredients
3 to 4 minutes on HIGH power. Leave to cool. Using your hands,
spread out the dough in the enamel shelf without making a raised
edge. Spread on the sauce, onions, oregano and season, cover-
ing all the dough well. Cook on OVEN 220°C for 10 - 15 mins.
Then add other ingredients according to taste - cheese, anchovies,
olives, bacon pieces etc. - and continue cooking on OVEN 220°C
for 8 -10 minutes.
SERVES 2-4
2 onions, nely sliced,
3 garlic cloves, crushed,
1 tbsp olive oil,
1 roll of pizza dough.
150
g
tomato sauce,
1 tbsp oregano,
100
g
grated mozzarella.
salt, pepper,
Dish: 1 bowl
Focaccia
approx 25 min
ingredients
In a large bowl, combine the our, yeast and salt. Gradually add the
olive oil and 3-5 tbsp of warm water until you have soft dough. Turn
onto a oured surface and knead for 10 mins. Place in a greased
bowl, cover and prove until the dough has doubled in size in a
warm place or on OVEN 40°C. Knock back the dough and knead
again for a few minutes. Press the dough onto a greased 25 cm
round tin, cover and prove in a warm place or on OVEN 40°C for
approximately 30 mins. Preheat on OVEN 190°C with the enamel
shelf in the lower shelf position. Dimple the surface of the dough.
Drizzle with a little extra olive oil and sprinkle with course sea salt.
Cook on OVEN 190°C for 20-25 mins or until golden. Carefully
remove from the tin and leave to cool on a rack.
MAKES 1 loaf
400
g
strong bread our,
1 sachet dried yeast,
10 ml (2 tsp) salt
75
g
(5 tbsp) olive oil,
10 ml (2 tsp) curse sea salt
Dish: 25 cm round tin
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92
Jams
Guidelines
Making jams, marmalades and chutneys
by microwave is much quicker and cleaner
than using a large pan on the hob. One of
the main advantages is that preserves can
be made in small batches, using fresh or
frozen fruit exactly when it suits you.
Dish Size
Always use a very large Pyrex® bowl.
DO NOT attempt to use jam pans or sauce-
pans in your microwave.
Do not cover preserves whilst cooking.
Sterilising Jars
Jam jars can be sterilized by microwave
ready for your jams. Half ll with water and
heat them on HIGH power until water boils
(approx. 3 mins. for 2 jars). Empty and drain
upside down on kitchen paper. The jars
should be warm when lled with jam.
DO NOT USE YOUR MICROWAVE TO
STERILIZE BABIES’ BOTTLES.
DO NOT SEAL PRESERVING JARS
IN YOUR MICROWAVE.
Stirring
Keep a wooden spoon handy for stirring
the jams/preserves, but DO NOT leave the
spoon in the oven whilst cooking.
Setting Point
Place a couple of drops of jam or marma-
lade on a cold saucer (put one in the fridge
whilst making the jam). Leave to cool. The
jam should wrinkle on the surface when
your nger pushes across the top.
ingredients
Soft Fruit Jam
approx 25 min
450
g
soft fruit, washed
450
g
caster sugar
3 ml (2 tbsp) lemon juice
5 ml (1 tsp) butter
Dish: Large mixing bowl
Place all ingredients in a large bowl. Cook on HIGH power for 5 mins.
(10-15 mins if using frozen fruit). Stir occasionally. Continue to cook
until sugar has dissolved. Wash down any sugar crystals from around
the bowl. Bring mixture to the boil on HIGH power. Continue to cook
until setting point is reached - approx. 15-20 mins. Leave to cool
slightly, stir then pot, seal and label.
ingredients Lemon Curd
approx 6 min
MAKES 2 JARS
the juice and zest of 4
untreated lemons,
400
g
crystalised sugar,
4 beaten eggs,
100
g
butter.
Dish: 1 bowl,
2 litre capacity
Place all the ingredients in the bowl and mix together well. Cook on
HIGH power for 5 to 6 minutes, stirring every minute to begin with
then every 30 seconds once the mixture starts to thicken. When the
mixture stays on the back of the spoon, stop cooking, before the eggs
cook too much. The mixture will continue to thicken as it cools. Fill the
jars while the curd is hot, close them and turn them over. Keep the
lemon curd in the fridge.
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93
Q: Why won’t my oven turn on?
A: When the oven does not turn on,
check the following:
1. Is the oven plugged in securely?
Remove the plug from the outlet, wait
10 seconds and reinsert.
2. Check the circuit breaker and the fuse
Reset the circuit breaker or replace
the fuse if it is tripped or blown.
3. If the circuit breaker or fuse is all right,
plug another appliance into the outlet.
If the other appliance works, there
probably is a problem with the oven.
If the other appliance does not work,
there probably is a problem with the
outlet.
If it seems that there is a problem
with the oven, contact an authorized
Service Centre.
Q: My oven causes interference with my
TV.Is this normal?
A: Some radio, TV, Wi-Fi, cordless
telephone, baby monitor, blue tooth or
other wireless equipment interference
might occur when you cook with the
microwave oven. This interference
is similar to the interference caused
by small appliances such as mixers,
vacuums, blow dryers, etc. It does not
indicate a problem with your oven.
Q: The oven won’t accept my program.
Why?
A: The oven is designed not to accept an
incorrect program. For example, the
oven will not accept a fourth stage.
Q: Sometimes warm air comes from the
oven vents. Why?
A: The heat given off from the cooking
food warms the air in the oven cavity.
This warmed air is carried out of the
oven by the air ow pattern in the
oven. There are no microwaves in the
air. The oven vents should never be
blocked during cooking.
Q: I can’t set an auto sensor program and
‘HOT’ appears in the display. Why?
A: If the oven has previously been used
and it is too hot to be used on an Auto
Sensor Program, ‘HOT’ will appear
in the display window. After the
‘HOT’ disappears, the Auto Sensor
Programs may be used. If in a hurry,
cook food manually by selecting the
correct cooking mode and cooking
time yourself.
Q: Can I use a conventional oven
thermometer in the oven?
A: Only when you are using OVEN/
GRILL cooking mode. The metal in
some thermometers may cause arcing
in your oven and should not be used
on MICROWAVE and COMBINATION
cooking modes.
Q: There are humming and clicking
noises from my oven when I cook by
COMBINATION. What is causing these
noises?
A: The noises occur as the oven
automatically switches from
MICROWAVE power to OVEN/GRILL
to create the combination setting. This
is normal.
Q: My oven has an odour and generates
smoke when using the COMBINATION
and GRILL function. Why?
A: After repeated use, it is recommended
to clean the oven and then run the
oven without food. This will burn off
any food, residue or oil which may
cause an odour and/or smoking.
Q: The oven stops cooking by microwave
and ‘H97’ or ‘H98’ appears in the
display. Why?
A: This display indicates a problem with
the microwave generation system.
Please contact an authorised Service
Centre.
Questions and answers
F0003BM53BP.indd sec93F0003BM53BP.indd sec93 2017/2/17 15:02:502017/2/17 15:02:50
94
Q The fan continues to rotate after
cooking. Why?
A After using oven, the fan motor
may rotate to cool the electrical
components. This is normal and you
can continue using the oven at this
time.
Q: Can I check the pre-set oven
temperature while cooking or
preheating by Oven?
A: Yes. Press Oven Button and the oven
temperature will appear in the display
window for 2 seconds.
Q “D” or “DEMO MODE PRESS ANY
KEY” appears in the display and the
oven does not cook. Why?
A: The oven has been programmed in
DEMO MODE. This mode is designed
for retail store display. Deactivate this
mode by pressing microwave button
once and stop/cancel button 4 times.
Q: The operation guide has disappeared
on my display, I can only see numbers?
A: The operation guide was turned off by
tapping Timer/Clock 4 times. When
colon or time of day is displayed,
touch Timer/Clock 4 times to turn the
operation guide back on.
Q: The control panel keys do not respond
when tapped. Why?
A: Ensure the oven is plugged in. The
oven may be in stand-by mode. Open
and close the door to activate.
Questions and answers
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95
Technical speci cations
Manufacturer Panasonic
Model
NN-DF386B BPQ/NN-DF386M BPQ
Power Supply 230-240 V 50 Hz
Operating Frequency: 2450 MHz
Input Power: Maximum 2060 W
Microwave 1040 W
Grill 1060 W
Output Power: Microwave 1000 W (IEC-60705)
Heater Top 1000 W
Heater Bottom 600 W
External Dimensions 483 mm (W) x 396 mm (D) x 310 mm (H)
Interior Dimensions W x D x H (mm) 299 mm (W) x 350 mm (D) x 199 mm (H)
Uncrated Weight (approx.) 13.3 kg
Noise 60 dB
Weight and Dimensions shown are approximate.
This product is an equipment that ful lls the European standard for EMC disturbances
(EMC = Electromagnetic Compatibility) EN 55011. According to this standard this product
is an equipment of group 2, class B and is within required limits. Group 2 means that
radiofrequency energy is intentionally generated in the form of electromagnetic radiation for
purpose of warming or cooking food. Class B means that this product may be used in normal
household areas.
Manufactured by: Panasonic Appliances Microwave Oven (Shanghai) Co., Ltd.
888, 898 Longdong Road. Pudong, Shanghai, 201203, China.
Imported by: Panasonic Marketing Europe GmbH
REP. EU: Panasonic Testing Centre
Winsbergring 15, 22525 Hamburg, Germany
F0003BM53BP.indd sec95F0003BM53BP.indd sec95 2017/2/17 15:02:502017/2/17 15:02:50
Cookery Advice Line
For COOKERY ADVICE call: 01344 862108
Open Monday to Friday 9am–12pm
Home Economists will provide friendly guidance on queries
relating to recipes and cooking in your microwave.
Visit Panasonic's The Ideas Kitchen
website for Microwave advice, recipes,
cooking tips and offers:
www.theideaskitchen.co.uk
cook
share
learn
PHONE OUR
CUSTOMER CARE CENTRE
0344 844 3899
For service or spares.
Or order spares direct on line at
www.panasonic.co.uk
© Panasonic Corporation 2016
Web Site:http://www.panasonic.co.uk
F0003BM53BP
PA0316-30117
Printed in P.R.C.
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76

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