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INFO DISPLAY COOKING SYSTEM

Thank you for buying a Sharp Microwave Oven.

Your new oven has an "Information Display System" which offers you step-by-step instructions to easily guide you through each feature.

Your oven also has a HELP key for instructions on using Auto Start, Demonstration Mode, Child Lock, Info on Pads and Help.

We strongly recommend however that you read this operation manual thoroughly before operating your oven, paying particular attention to the safety warnings and special notes.

The manual is divided into two sections:

1.OPERATION (P2~P22)

This section describes your oven and teaches you how to use all the features.

2.COOKING GUIDE

This section is at the back of the manual, it contains the more commonly used information such as how to prepare food, which cooking utensil to use, standing time.

It also contains recipes for automatic cooking and manual cooking.

Please take some time to read your operation manual careful- ly, the automatic cooking menus programmed into your new oven have been carefully developed to give optimum results when the step-by-step instructions are followed.

When selecting another home appliance, please again con- sider our full range of Sharp products.

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1.EXPRESS MENUS PADS

Press to select "Express Menus" menus.

2.SENSOR COOK PADS

Press to select Sensor Cook menus.

3.SENSOR REHEAT PAD Press to select a reheat menu.

4.EASY DEFROST PAD

Press to defrost frozen food by en- tering quantity.

5.QUICK AND EASY PAD

Press to select Quick and Easy menus.

6.SLOW COOK PAD

Press to cook slowly and for a long- er time.

7.MORE, LESS PADS

Press to increase/decrease the time in one minute increments dur- ing cooking or to alter the cooking result for the automatic operations.

8.HELP PAD

Press to select auto start, child lock, demonstration modes or info on pads.

Press to get cooking information.

9.NUMBER PADS

Press to enter cooking times, clock time, weight or quantity of food.

10.POWER LEVEL PAD

Press to select microwave power setting.

If not pressed, HIGH is automatical- ly selected.

11.TIMER/CLOCK PAD

Press to set Timer and Clock.

12.STOP/CLEAR PAD

Press to clear during programming. Press once to stop operation of oven during cooking; press twice to can- cel cooking programme.

13.INSTANT COOK/START PAD Press once to cook for 1 minute on HIGH or increase by 1 minute mul- tiples each time this pad is pressed during cooking. Press to start oven after setting programmes.

1.Dinner Plate

2.Casserole

3.Soup

4.Pizza

5.Rice

6.Pie

* Suppose you want to reheat 4 cups of soup.

Press to reheat 6 popular menus.

Follow the instructions provided in SENSOR REHEAT MENU GUIDE on page D, E of the cooking guides.

Express Defrost

1.Fish Fillets

2.Chicken Fillets

3.Sausages / Minced Meat

EXPRESS DEFROST rapidly defrosts 0.5 kg of specific Meat.

Follow the instructions provided in the EXPRESS DEFROST MENU GUIDE on page 8 of the cooking guides.

1.Roast Beef Chilled

2.Roast Beef Frozen

3.Roast Lamb Chilled

4.Roast Lamb Frozen

5.Roast Chicken Chilled

6.Roast Chicken Frozen

EXPRESS COOK allows you to cook 3 popular menus chilled or frozen. To select a menu, press the desired EXPRESS COOK pad until the menu of your choice is displayed. Then enter the desired weight using the NUMBER pads. Follow the instructions provided in the EXPRESS COOK MENU GUIDE on pages 6 and 7 of the cooking guides.

Express Meal

1.Pasta Dish

2.Risotto

3.Casserole

Express Meal allows you to cook 3 popular menus. Follow the instructions provided in the EXPRESS MEAL RECIPES on pages 3 - 5 of the cooking guides.

Quick and Easy

1.San Choy Bau 2.Chicken Caesar Salad 3.Asian Greens 4.Garlic Prawns 5.Nachos

6.Pecan Fudge

QUICK AND EASY allows you to cook 6 popular recipes. Follow the instructions provided in the QUICK AND EASY RECIPES on pages F- Gof

the cooking guides.

1.Minced Meat

2.Steak / Chops

3.Chicken Pieces

4.Poultry

5.Roast Meat

6.Bread

EASY DEFROST will automatically compute the microwave power and defrosting time.

Follow the instructions provided in the EASY DEFROST MENU GUIDE on page H of the cooking guides.

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The timer begins to count down. When the timer reaches zero, the oven will "beep". END will appear in the display.

1.THE ARRANGEMENT

Arrange foods carefully. Place thickest areas toward outside of dish.

3. COVERING

Cover foods in the microwave if you would normally cover the food in your ordinary oven, or to retain moisture. Cover foods such as Vegetables, Casse- roles, or when Reheating.

Use to cover foods:

5. SHIELDINGLIDPLASTIC WRAP PAPER TOWEL

Shield using small pieces of aluminium foil to shield thin areas of meat, fish and poultry or edges of cakes to prevent overcooking.

Stir foods from the outside to the center of the dish, once or twice during cooking if possible.

Eg. Casseroles and Sauces.

9. DENSITY

The depth to which microwaves penetrate food varies depending on the food's density. Porous foods like minced beef or mashed potatoes microwave faster than dense ones like steak or whole potatoes.

11.STARTING TEMPERATURE

Frozen or refrigerated foods take longer to heat than food at room tempera- ture. Cooking times in this book are based on normal storage temperatures. Since rooms, refrigerators and freezers differ in temperature, check cooking result at the minimum time.

13.CONDENSATION

Condensation is a normal part of microwave cooking. The humidity and moisture in food will influence the amount of condensation in the oven. Generally, covered foods will not cause as much condensation as uncovered foods. Ensure that the ventilation openings are not blocked.

2.TURNING

Foods such as poultry and joints of meat should be turned over after half the cooking time.

4.PIERCING

Pierce potatoes, eggs, tomatoes or any foods with a skin or membrane to allow steam to escape.

6.STANDING TIME

Standing time is important. After cooking or defrosting ensure adequate standing time. This allows the food to continue cooking or heating. Refer to cooking guides for each menu or according to manufacturers instructions.

8.SIZE

Small pieces cook faster than large ones. To speed up cooking, cut pieces smaller than 5 cm so microwaves can penetrate to the center from all sides. For even cooking, make all the pieces the same size.

10.FAT AND BONE

Marbling within meat, or a thin, even layer of fat on a roast, speeds cooking. Large fatty areas or excess drippings in dish attract energy away from meat, and slows cooking. Center bones do not affect cooking, but bone on the side of meat conducts heat to the areas next to it.

12.QUANTITY

Microwave cooking times are directly related to the amount of food in the oven. Because energy is absorbed by the food itself, one potato or a single piece of chicken cooks rapidly. When the energy is divided among several items, cooking takes more time.

14.GENERAL

Your microwave oven is capable of heating food and beverages very quickly therefore, it is very important that you select the appropriate cooking time and power level for the type and quantity of food to be heated. If you are unsure of the cooking time and power level required, begin with low cooking times and power levels until the food is sufficiently heated evenly throughout.

PASTA DISH

Pasta Bolognaise

250 g lean mince meat

1/2 cup green onions, finely sliced 1 cup mushroom, finely sliced

1 clove garlic, crushed

1 400g can chopped tomatoes 1/2 cup tomato paste

500 ml beef stock 1/2 cup dry red wine

1 bay leaf

1 tablespoon dried mixed herbs

300g dried pasta

salt and pepper to taste

1/2 teaspoon sugar

1.Place all ingredients in a 3 litre casserole dish (Corning ware??) and mix well.

2.Cover with a lid and place on turntable.

3.Cook on EXPRESS MEAL "PASTA DISH"

4.When oven stops with STIR displayed, stir and continue cooking.

5.After cooking, stir and stand covered for 3 mins.

Pasta Napolitana

1400g can chopped tomatoes

2tablespoons tomato paste

1 clove garlic, crushed

1/2 cup green onions, finely sliced 1 teaspoon sugar

500 ml hot water

1 teaspoon gourmet vegetable stock (Vegeta)

300g dried pasta

salt and pepper to taste

1.Place all ingredients in a 3 litre casserole dish (Corning ware??) and mix well.

2.Cover with a lid and place on turntable.

3.Cook on EXPRESS MEAL "PASTA DISH"

4.When oven stops with STIR displayed, stir and continue cooking.

5.After cooking, stir and stand covered for 3 mins.

Spaghetti Marinara

1400g can chopped tomatoes

2tablespoons tomato paste

1 clove garlic, crushed

1/2 cup green onions, finely sliced 250 g seafood marinara mix (chilled)

1 teaspoon sugar

500 ml chicken stock 1/2 cup dry white wine

300g dried spaghetti, snapped in half

1.Place all ingredients in a 3 litre casserole dish (Corning ware??) and mix well.

2.Cover with a lid and place on turntable.

3.Cook on EXPRESS MEAL "PASTA DISH"

4.When oven stops with STIR displayed, stir and continue cooking.

5.After cooking, stir and stand covered for 3 mins.

RISOTTO

Beef and Mushroom

250 g beef fillet, cubed or use veal

1 cup mushrooms, finely sliced 1/2 cup green onions, finely sliced

1 cup arborio rice

1 tablespoon tomato paste 1/2 cup dry white wine

2 1/2 cups of chicken stock

1bay leaf

salt and pepper to taste

1.Place all ingredients in a 3 litre casserole dish (Corning ware??) and mix well.

2.Place on turntable uncovered.

3.Cook on EXPRESS MEAL "RISOTTO".

4.When oven stops with STIR displayed, stir and continue cooking.

5.After cooking, stir and stand for 3 mins. Serve with parmesan cheese.

Seafood Risotto

300 g seafood marinara mix (chilled)

1 clove garlic, crushed

1/2 cup green onions, finely sliced

1cup arborio rice 1/2 cup dry white wine

2plum tomatoes, chopped

2tablespoons tomato paste

2 1/2 cups of stock (fish or chicken) salt and pepper to taste

1.Place all ingredients in a 3 litre casserole dish (Corning ware??) and mix well.

2.Place on turntable uncovered.

3.Cook on EXPRESS MEAL "RISOTTO".

4.When oven stops with STIR displayed, stir and continue cooking.

5.After cooking, stir and stand for 3 mins.

Chicken Risotto

250 g cooked chicken, chopped 1/2 cup green onions, finely sliced

2cups assorted finely chopped vegetables (eg. carrot, zucchini, mushroom, corn)

1 cup arborio rice

1/2 cup dry white wine 2 1/2 cups chicken stock

salt and pepper to taste

1.Place all ingredients in a 3 litre casserole dish (Corning ware??) and mix well.

2.Place on turntable uncovered.

3.Cook on EXPRESS MEAL "RISOTTO".

4.When oven stops with STIR displayed, stir and continue cooking.

5.After cooking, stir and stand for 3 mins.

CASSEROLE

Beef Casserole

500 g rump or blade steak, cut into strips

2 tablespoons flour

1/2 cup green onions, finely sliced

2cups mushroom, finely sliced 1/4 cup red wine

11/2 cups beef stock

1tablespoon cream

2tablespoons tomato paste

1 bay leaf

1sprig of rosemary

salt and pepper to taste

1.In a freezer bag add flour and beef, and toss until the beef is evenly coated.

2.Add all ingredients including the beef to a 3 litre casserole dish (Corning ware??) and mix well.

3.Cover with a lid and place on turntable.

4.Cook on EXPRESS MEAL "CASSEROLE".

5.When oven stops with STIR displayed, stir and continue cooking.

6.After cooking, stir and stand covered for 3 mins.

Chicken Casserole

500 g chicken breast, cut into strips

2 tablespoons flour

1/2 cup green onions, finely sliced 1 clove garlic, crushed

1stick celery, finely sliced

2cups mushroom, sliced 1/2 cup dry white wine

1400g can chopped tomatoes

1teaspoon dried oregano

1sprig rosemary

salt and pepper to taste

1.In a freezer bag add flour and chicken, and toss until the chicken is evenly coated.

2.Add all ingredients including the chicken to a 3 litre casserole dish (Corning ware??) and mix well.

3.Cover with a lid and place on turntable.

4.Cook on EXPRESS MEAL "CASSEROLE".

5.When oven stops with STIR displayed, stir and continue cooking.

6.After cooking, stir and stand covered for 3 mins.

Springtime Lamb Casserole

500 g lamb, cubed

1packet French onion soup mix

1tablespoon flour

3green onions, quartered

2carrots, finely sliced

2sticks celery, finely sliced

1can 310 g corn

11/2 cups chicken stock

2teaspoons fresh parsley or 1 teaspoon dried parsley

1sprig of fresh rosemary or 1 teaspoon dried rosemary salt and pepper to taste

1.In a freezer bag add flour, French onion soup and lamb, and toss until the lamb is evenly coated.

2.Add all ingredients including the lamb to a 3 litre casserole dish (Corning ware??) and mix well.

3.Cover with a lid and place on turntable.

4.Cook on EXPRESS MEAL "CASSEROLE".

5.When oven stops with STIR displayed, stir and continue cooking.

6.After cooking, stir and stand covered for 3 mins.

EXPRESS COOK MENU GUIDE

When you cook the following menus with EXPRESS MENUS, press the EXPRESS COOK pad until the desired menu appears in the display.

EXPRESS DEFROST MENU GUIDE

When you cook the following menus with EXPRESS MENUS, press the EXPRESS DEFROST pad until the desired menu appears in the display.

VEGETABLES MENU GUIDE

When you cook the following menus with SENSOR COOK, press the VEGETABLES pad until the desired menu appears in the display.

RICE / PASTA / CEREAL MENU GUIDE

When you cook the following menus with SENSOR COOK, press the RICE/PASTA pad until

the desired menu appears in the display.

RICE / PASTA / CEREAL MENU GUIDE

Standing

Time (minutes)

DESSERTS MENU GUIDE

When you cook the following menus with SENSOR COOK, press the DESSERTS pad until the desired menu

appears in the display.

1. San Choy Bau

1 tablespoon sesame oil

2 cloves garlic, grated

5 cm fresh ginger, finely chopped

500 g pork or chicken mince

100g button mushrooms, finely diced

4tablespoons oyster sauce

1tablespoon finely chopped red capsicum

1tablespoon finely chopped green capsicum

1x 240 g can water chestnuts, drained and finely diced

3teaspoons fish sauce

50g bean sprouts

2 green onions, sliced

1 teaspoon chopped fresh coriander (cilantro)

12evenly sized iceberg lettuce leaves, washed

1.Place the oil, garlic and ginger into a large microwave-safe bowl. Cook on Quick and Easy No.1- "San choy bau"

2.When the oven has stopped and ADD MINCE is displayed, add the mince and separate with a fork and continue cooking.

3.When the oven has stopped and STIR MINCE is displayed, stir mince and continue cooking.

4.When the oven has stopped and ADD REMAINING INGREDIENTS is displayed, add the remaining ingredients, except the lettuce, and combine well, and continue cooking.

5.Place a few spoonfuls of the cooked mixture in the centre of each lettuce leaf and roll up to eat.

Serves 4-6

2. Chicken Caesar Salad

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

300 g chicken breasts, cut into thin strips

2 rashers bacon

1 Cos lettuce, washed and torn 1/2 cup grated parmesan cheese

Dressing

1/2 cup natural yogurt

1/4 cup whole egg mayonnaise

1tablespoon Dijon mustard

2cloves fresh garlic, crushed

2anchovy fillets, minced, or 2 teaspoons

1.To make the dressing, combine all of the ingredients in a bowl and mix well. Allow to stand for at least 30 minutes in the refrigerator to allow the flavours to develop.

2.In a small bowl, combine the Worcestershire sauce and mustard. Stir through the chicken.

3.Place the chicken in a single layer on a microwave-safe rack. Cook on Quick and Easy No.2- "Chicken caesar salad".

4.When the oven has stopped and TURN CHICKEN OVER is displayed, turn the chicken over and continue cooking.

5.When the oven has stopped and REMOVE CHICKEN, ADD BACON is displayed, remove the chicken. Place the bacon between pieces of paper towel and continue cooking. Allow bacon to cool before slicing into thin strips. Set aside.

6.In a large salad bowl, combine the chicken, lettuce, bacon and parmesan cheese. Toss through the dressing to coat.

7.Serve with croutons and whole anchovy fillets if desired.

Serves 4

3. Asian Greens

500g Asian greens (including gai larn, bok choy) oyster sauce

1.Wash and trim the greens. Cut into equal lengths of approximately 10 cm. Place in a large pyrex bowl and cover with plastic wrap.

Cook on Quick and Easy No.3- "Asian greens".

2.After cooking, stand covered 1 minute. Stir and serve with oyster sauce.

3.Serve as a side dish with an Asian meal or alone with rice.

Serves 2-4

4. Garlic Prawns

3 tablespoons butter

3 cloves garlic, crushed

24green king prawns, peeled, tails intact, deveined

1tablespoon chopped fresh parsley

1.Combine the butter and garlic in a large microwave-safe bowl. Cook on Quick and Easy No.4- "Garlic prawns".

2.When the oven has stopped and ADD PRAWNS is displayed, stir in the prawns and continue cooking.

3.When the oven has stopped and STIR is displayed, stir and continue cooking.

4.Serve in individual dishes sprinkled with parsley.

Serves 4

5. Nachos

250g salsa

1cup red kidney beans

200g corn chips

1cup grated cheese sour cream

1.In a medium bowl mix salsa and red kidney beans together.

2.Place corn chips in a large flan dish.

3.Pour over topping and sprinkle with grated cheese. Cook on Quick and Easy No.5- "Nachos".

4.After cooking, stand 2 minutes.

5.Serve topped with sour cream.

6. Pecan Fudge

125 g butter

2tablespoons golden syrup

1x 400 g can sweetened condensed milk

1cup brown sugar(optional)

100 g packet choc bits

1 cup (125 g) roughly chopped pecans 1/2 teaspoon vanilla essence

1.Place the butter, golden syrup, condensed milk and sugar into a microwave-safe bowl. Mix well. Cook on Quick and Easy No.6- "Pecan fudge".

2.When the oven has stopped and STIR is displayed, stir and continue cooking. To avoid a grainy texture, do not scrape the undissolved sugar crystals from the sides down into the bowl during cooking.

3.After cooking, Stir in the choc bits, pecans and vanilla essence.

4.Pour the mixture into a greased and lined 28 x 18 cm lamington tin.

5.Refrigerate until firm. Cut into squares.

Makes 36 pieces

NOTE:Sugar only alters the sweetness of the fudge.

EASY DEFROST MENU GUIDE

When you defrost the following menus with EASY DEFROST, press the EASY DEFROST pad until the desired menu appears in the display.

RECIPES

MEAT

LASAGNE

Serves 8

1.Pierce sausages with a fork twice. Arrange on a microwave safe rack.

2.Cook sausages for 14-16 minutes on MEDIUM, turning halfway through cooking. After cooled, slice into rounds.

3.Mix sugar, vinegar, curry powder, flour, Worcestershire sauce and water together in a jug.

4.In a 3-litre casserole dish combine butter, onions and cook for 2-3 minutes on HIGH, or until onions become transparent.

5.Add carrot, sausages and sauce. Mix well and cook for an extra 6-7 minutes on MEDIUM.

6.Serve hot with Basmati rice and pappadums.

1.Peel and cut potatoes into 2.5 cm cubes. Place in a large bowl. Add 2 tablespoons water; cover and cook for 12-14 minutes on HIGH or until tender. Stir halfway through cooking. Drain.

2.Mash potatoes; add butter, milk, chives, salt and pepper until it forms a smooth consistency.

3.In a large bowl, combine mince and onion and cook for 8 minutes on MEDIUM HIGH, stirring every 2 minutes. Drain juices from meat.

4.Place frozen mixed vegetables in a shallow dish and cook for 2 minutes on HIGH.

5.Add gravy powder, mixed vegetables, Worcestershire sauce, tomatoes, parsley and seasoning. Mix well.

6.Spoon mixture into a 25 x 20 cm rectangular dish.

7.Spread mashed potato evenly over top of mixture. Sprinkle cheese on top.

8.Cook for 20-22 minutes on MEDIUM HIGH.

9.Allow to stand covered with foil for 10 minutes before serving.

1.Place flour, sage, stock powder, pepper and veal into a freezer bag, toss well to coat the veal.

2.Transfer the meat and any flour remaining in the bag to a 3-litre casserole dish.

3.Add the bacon, green onions, tomatoes, capsicum, tomato paste and eggplant (aubergine). Mix well. Cover and cook for 25-32 minutes on MEDIUM, stirring 2-3 times during cooking.

4.Sprinkle with parsley and serve with rice and Kalamata olives.

1.Mix mince, onion and garlic together in a large bowl. Cook for 7-9 minutes on MEDIUM HIGH, stirring every 2 minutes. Drain well.

2.Stir in canned tomatoes, tomato paste, mushrooms, parsley, salt, oregano and basil.

3.Cook for a further 6-8 minutes on MEDIUM HIGH. Stir halfway through cooking.

4.Serve over hot spaghetti.

1.Place onion and curry paste in a dish, cook for 1 minute on MEDIUM HIGH.

2.Place onion, Iamb, sweet potato, chicken stock and stock powder into a 3- litre casserole dish.

3.Cover and cook for 28-30 minutes on MEDIUM, stirring twice during cooking.

4.Add zucchini and cook for a further 1-2 minutes on HIGH.

5.Combine lamb, canned chickpeas and stock mixture in a 3-Iitre casserole dish and cover.

6.Heat through for 6-8 minutes on MEDIUM.

7.Stir through coriander, and serve.

1.Mix mince and onion together in a large bowl. Cook for 10-12 minutes on MEDIUM HIGH, stirring every 2 minutes. Drain excess liquid.

2.Stir in tomatoes, salt and pepper, chilli powder, vinegar, sugar, tomato paste and kidney beans.

3.Cook for 18-20 minutes on MEDIUM HIGH, stirring twice during cooking.

4.Serve with boiled rice.

1.5 kg leg of lamb

3 tablespoons honey

1 tablespoon Dijon mustard

1.Combine honey and Dijon mustard. Brush over lamb.

2.Place fat-side down on a roasting rack.

3.Cook for 26-28 minutes on MEDIUM HIGH (for medium) or 32-34 minutes on MEDIUM HIGH (for well done).

4.Turn over halfway through cooking shielding shank with foil to prevent overcooking. Brush combined ingredients over leg of lamb. Allow to stand for 10 minutes covered with foil before carving.

1.5 kg boned loin pork (with rind on)

1 - 2 cups sage and onion stuffing mix

1/2 cup dried apples, chopped

8 - 10 prunes, pitted and chopped

125 g toasted slivered almonds

1.Following instructions on the packet prepare stuffing.

2.Add apples, prunes and almonds. Mix well.

3.Pack loosely down the centre of meat. Roll up tightly and secure with string.

4.Sprinkle rind with salt.

5.Place the meat on a small roasting rack fat side down in a casserole dish, and place on turntable.

6.Cook on MEDIUM for 32-36 minutes, turning halfway through cooking.

7.After cooking, stand covered with aluminium foil for 8 minutes before carving.

1.5 kg loin of forequarter lamb (deboned)

1 packet dried apricots

250 ml apricot nectar

1 tablespoon cornflour

1.Unroll meat. Place dried apricots down the centre 2 rows deep.

2.Roll up tightly and secure with string.

3.Mix apricot nectar with cornflour and heat for 1-2 minutes on HIGH or until it boils. Allow to cool slightly.

4.Pour apricot juice over the meat and marinade for 1- 2 hours.

5.Remove meat from the marinade, place the meat on a small roasting rack fat side down in a casserole dish.

6.Cook on MEDIUM for 32-36 minutes, turning halfway through cooking.

7.After cooking, stand covered with aluminium foil for 8 minutes before carving.

1.Prepare beef to be seasoned by cutting a pocket in the centre.

2.Mix sauce ingredients together and put to one side.

3.Prepare enough seasoning by following instructions on the packet. Pack loosely into prepared pocket. Tie meat with string.

4.Brush sauce over meat. Place the meat on a small roasting rack fat side down in a casserole dish.

5.Cook on MEDIUM for 32-36 minutes, turning halfway through cooking .

6.After cooking, stand covered with aluminium foil for 8 minutes before carving.

NOTE: Baste meat 2- 3 times during cooking with prepared sauce.

1.5 kg meat

2 tablespoon brown sugar

2 tablespoon malt vinegar

3 cups hot tap water

1.Place meat in a casserole dish just large enough to contain it.

2.Add sugar, vinegar and water, cover with a casserole lid.

3.Cook for 55-60 minutes on MEDIUM.

4.Turn over halfway through cooking.

5.Allow to stand covered with foil for 5-10 minutes.

6.Serve hot or cold as required.

1.Toss chicken thighs in flour.

2.Combine all ingredients, except mushrooms, in a 3-litre casserole dish.

3.Cover and cook for 27-30 minutes on MEDIUM HIGH. Stir 2-3 times during cooking.

4.Add mushrooms. Cook, uncovered, a further 5-7 minutes on MEDIUM HIGH.

1.Brush fillets with butter.

2.Place chicken and seasoning mix into a freezer bag. Toss to coat chicken.

3.Place chicken fillets onto a roasting rack.

4.Cook for 6-8 minutes on MEDIUM HIGH, turning halfway through cooking.

5.Layer topping on chicken, finishing with cheese.

6.Cook for 4-6 minutes on MEDIUM.

7.Serve on a roll with salad.

1.Combine butter, leek and bacon in a bowl. Cook for 1-2 minutes on HIGH.

2.Stir in breadcrumbs, egg yolk and seasonings. Mix well.

3.Fill cavity of chicken with stuffing and secure with a toothpick.

4.Brush chicken with extra melted butter.

5.Place chicken on a rack, breast-side down, cook for 10-12 minutes on

MEDIUM HIGH.

6.Turn over, cook a further 10-12 minutes on MEDIUM HIGH.

7.Stand covered with foil for 10 minutes before carving.

No.15 chicken 20 g butter

1 packet picador cheese (soft capsicum - flavoured cheese)

1 cup chicken stock

1/2 red capsicum, chopped

1/2 yellow capsicum, chopped

1 stick celery, chopped

2 cups penne pasta

4 cups hot tap water

1 tablespoon fresh chives

1.Brush chicken with butter melted for 20 seconds on HIGH.

2.Cook chicken for 28-32 minutes on MEDIUM HIGH turning over halfway through cooking.

3.Cool and then remove chicken flesh from the bone.

4.Cook pasta in a large bowl for 15-16 minutes on HIGH. Stand for 5 minutes, stir and strain. Set aside to cool.

5.Melt cheese by combining with chicken stock in a bowl and cooking on HIGH for 2 minutes.

6.Combine all other ingredients and mix well with chicken, pasta and sauce.

1.Mallet chicken breasts until flat.

2.Mix all other ingredients in a small bowl.

3.Season each chicken breast and place mixture in the centre.

4.Roll and tie chicken with string so as no filling is exposed.

5.Place in casserole dish and brush with butter.

6.Cook for 8-10 minutes on MEDIUM HIGH. Turn over halfway during cooking.

7.Stand for 5 minutes, covered in foil.

1.In a Food Processor, pure?? chillies, onion, garlic, ginger and lemon juice until smooth.

2.Mix cumin, pepper, coriander, cloves, cinnamon, bay leaf, turmeric, nutmeg and paprika in a small bowl.

3.Cook for 1 minute on HIGH, stirring halfway through cooking. Remove bay leaf and cloves.

4.Combine chilli mixture, spices and yoghurt together. Spread over chicken.

5.Cover and marinate overnight, stirring occasionally.

6.Place on a roasting rack, cook for 19-21 minutes on MEDIUM HIGH. Turn over halfway through cooking.

7.Serve with boiled rice.

1.Combine soy sauce, honey, lemon juice, garlic, ginger and oil in a small bowl. Pour over chicken and marinate for 2-3 hours.

2.Sprinkle with sesame seeds.

3.Arrange chicken legs on a roasting rack. Cook for 16-20 minutes on MEDI- UM HIGH, turning over halfway through cooking.

4.Allow to stand for 5 minutes.

CRUNCHY CAMEMBERT CHICKEN Serves 6

1.Mix camembert, bacon, almonds and 1 tablespoon mustard together.

2.Press camembert mixture between skin and flesh of chicken. Tie chicken legs together.

3.Mix remaining mustard and honey. Brush over chicken.

4.Place breast side down on a roasting rack, cook for 25-30 minutes on MEDIUM HIGH. Turn over halfway through cooking.

5.Allow to stand covered with foil for 10 minutes before serving.

1.In a large bowl cook Laksa paste, oil, lemon grass, and garlic for 1 minute on HIGH stirring once during cooking.

2.Add fish sauce, fish stock and cook for 3 minutes on HIGH.

3.Add cubed fish and or deveined prawns and cook for 7 minutes on MEDIUM. Stir through coconut cream and cook for a further 4-5 minutes.

4.Add noodles to a large bowl of boiling water and let stand for 5-10 minutes, or until noodles collapse.

5.In a serving bowl place bean shoots, noodles and then Laksa soup.

6.Garnish with freshly torn coriander and fried onion flakes.

SMOKED SALMON TAGLIATELLE Serves 4

1.Place tagliatelle in a large bowl with 6 cups of hot tap water. Cook for 10-12 minutes on HIGH, stirring halfway. Stand for 5 minutes then drain.

2.In a large bowl cook garlic, butter and green onions for 1 minute on HIGH.

3.Add trimmed whole snow peas and button mushrooms, and cook for a further 2 minutes on HIGH.

4.In a large microwave safe bowl, place cream and cook for 5 minutes on MEDIUM, stirring once during cooking.

5.In a large shallow dish, cambine pasta, snow peas, button mushrooms, smoked salmon and dill. Stir gently until the pasta is well coated

6.Sprinkle with parmesan cheese and cook for 2 minutes on HIGH.

CHEESY SALMON CANNELLONI Serves 4-6

1 large packet cannelloni

250 g ricotta cheese

90 g cheddar cheese salt and pepper to taste 2 eggs lightly beaten

210 g red salmon, drained with bones removed

2 teaspoons lemon juice

2 tablespoons fresh parsley, chopped

2 tablespoons of extra cheddar cheese

375 g jar pasta sauce

1.Combine ricotta cheese, cheddar cheese, salt and pepper, eggs, salmon and lemon juice and mix well.

2.Place spoonfuls of salmon mixture into cannelloni shells until full.

3.Place in a single layer in a shallow dish.

4.Pour pasta sauce over cannelloni and smooth over with the back of a spoon to ensure all sections of pasta are covered with sauce.

5.Cook for 14 minutes on MEDIUM HIGH.

6.Remove dish and sprinkle with extra cheese. Continue cooking on MEDIUM HIGH for a further 2-4 minutes. Allow to stand for 10 minutes before serving.

7.Sprinkle with chopped parsley to serve.

CHILLI PRAWNS WITH SNOW PEAS Serves 4

1.Place the butter into a large microwave-safe bowl. Heat for 30 seconds on HIGH, until melted.

2.Add the prawns, capsicum, chives, chilli sauce, lemon rind and black pepper. Mix well. Cook for 4-6 minutes on MEDIUM, stirring every minute.

3.Stir in the snow peas. Cook for 1-3 minutes on MEDIUM.

4.Serve immediately with rice.

1.In a large bowl, melt butter for 30 seconds on HIGH. Stir in flour and mustard. Cook for a further 1 minute on HIGH.

2.Gradually stir in milk. Cook for 4 minutes on HIGH, stirring every minute.

3.Stir in onion, crab meat, salt and pepper, 1/4 cup cheese, tomato sauce, tabasco, Worcestershire sauce, cream and garlic.

4.Place into a 1-litre serving dish. Sprinkle with remaining cheese.

5.Cook for 8-10 minutes on MEDIUM.

6.Serve in volavaunt shells with a garden salad.

1.Wash mussels under running water; remove all traces of mud, seaweed and barnacles with brush or knife; remove beards. Discard cracked, broken or open mussel shells.

2.In a large bowl, cover mussels with wine, water and garlic. Cook for

8 minutes on MEDIUM or until opened, removing from liquid as they open. Discard unopened mussels.

GARLIC BUTTER

1.Melt butter in jug for 30 seconds on HIGH, add oil, garlic and pepper. Pour 1/2 garlic sauce over mussels; toss well.

2.Arrange mussels in serving bowl and pour remaining sauce over mussels.

250 g prawns, peeled and deveined

1 tablespoon sesame oil

1 clove garlic, crushed

2 teaspoons kecap manis

1 tablespoon sesame seeds

1.Peel prawns, leaving tails intact, and devein.

2.Combine the prawns, oil, garlic and kecap manis in a large bowl and stir well. Cover and refrigerate for at least 2 hours.

3.Thread the prawns onto microwave safe skewers and place on to a micro- wave safe roasting rack.

4.Sprinkle one side of the skewered prawns with half the sesame seeds. Cook for 3-5 minutes on MEDIUM, turning after 2 minutes.

1 kg fish fillets

1 tablespoon lemon juice

1 tablespoon butter salt and pepper to taste

1.Arrange in a flan dish or a casserole dish in a single layer. (Fold under the thin edges of the fish.)

2.Top with lemon juice and butter.

3.Cover with plastic wrap or glass lid.

4.Cook for 10-12 minutes on MEDIUM HIGH.

5.Allow to stand covered for 1-3 minutes.

500 g cauliflower florets

30 g butter

2 tablespoons flour

1 cup milk

1 teaspoon mustard

1/2 cup grated cheese paprika

1.Place cauliflower in a flan dish. Cover and cook for 4-6 minutes on HIGH, until tender. Drain.

2.Melt butter in a Pyrex bowl for 30-40 seconds on HIGH.

3.Stir in flour. Cook for 1 minute on HIGH.

4.Gradually stir in milk and mustard. Cook for 2-21/2 minutes on HIGH, stirring every minute.

5.Stir in cheese until melted.

6.Pour over cauliflower. Sprinkle with paprika.

7.Cook for 2-4 minutes on MEDIUM HIGH.

1 onion, diced

60 g butter

4 rashers bacon, diced

(or 1 cup cooked chicken or ham) 3 chicken or beef stock cubes

2 cups boiling water

1 cup long-grain rice, washed well

1 cup assorted finely chopped vegetables, e.g. carrots, zucchinis, mushrooms

1.Place onion, butter and bacon in a 3-litre casserole dish. Cook for 2-3 minutes on HIGH. Stir well.

2.Dissolve stock cubes in boiling water; add to onion and bacon. Add all other ingredients. Cover with a lid and cook for 15-18 minutes on HIGH. Do not stir while cooking.

3.At the end of this time, all the liquid will have been absorbed.

4.Leave to stand for 5 minutes and stir with a fork before serving.

3 large potatoes (approx. 500 g), peeled and sliced thinly 1/2 large onion, sliced

1 cup grated tasty cheese

250 ml thickened cream paprika

salt and pepper to taste

1.In a medium casserole dish, place 1/3 of the sliced potatoes to cover the dish.

2.Layer 1/2 of the sliced onion on top.

3.Sprinkle 1/3 of the grated cheese over the onion.

4.Repeat with second layer of potatoes, onion and cheese.

5.Finish with a layer of potatoes and pour over thickened cream.

6.Top with remaining cheese, salt and pepper to taste, sprinkle with paprika.

7.Cook uncovered for 10 minutes on MEDIUM HIGH.

8.Cook for a further 7 minutes on MEDIUM.

9.Stand for 5 minutes before serving.

1.Combine all ingredients in a casserole dish.

2.Cover and cook for 4-5 minutes on HIGH. Stir halfway through cooking.

3.Stand covered for 3 minutes before serving.

4.Sprinkle with toasted sesame seeds.

200 g carrots, sliced

200 g broccoli, cut into florets

100 g zucchini, sliced

1.Arrange vegetables in a shallow dish with the harder vegetables positioned around the outside and the softer vegetables in the centre.

2.Cover with a lid or plastic wrap.

3.Cook for 3-5 minutes on HIGH.

4.Stand covered for 3 minutes, before serving.

POTATO, AVOCADO AND ONION SALAD Serves 6

1.Cut unpeeled potatoes in half. Place in a large dish and cover with water. Cook, covered with a lid, for 12-16 minutes on HIGH (potatoes should be tender but holding their shape). Drain.

2.Place onion rings, caster sugar and butter in a Pyrex dish. Cook for 3-4 minutes on HIGH, stirring twice.

3.Combine mayonnaise, sour cream and black pepper. Pour over potatoes.

4.Toss in onions and avocado; sprinkle with chives.

1.Pierce potatoes with a fork; place on turntable. Cook for 10-12 minutes on HIGH. Stand in foil for 5 minutes.

2.Cut a thin slice from the top of each potato; scoop out cooked potato with a spoon, leaving a thin shell.

3.Stir milk, cream, half the cheese, butter, parsley, mustard and potato. Mix well until no lumps remain.

4.Spoon mixture into each potato shell. Place on a plate.

5.Sprinkle with remaining cheese and paprika. Cook for 4-5 minutes on HIGH, until cheese is melted.

1.Place pumpkin in large bowl, add 2 tablespoons of water, cover and cook for 8- 10 minutes on HIGH or until pumpkin is just cooked, but still firm. Stir halfway through cooking

2.Refresh by running cold water over pumpkin. Drain and chill.

3.Mix walnuts, green onions, parsley, nutmeg and pepper with mayonnaise.

HONEY GINGERED VEGETABLES Serves 6

2 teaspoons grated ginger

2 tablespoons honey

1 tablespoon soy sauce

2 teaspoons lemon juice

500 g butternut pumpkin, peeled and thinly sliced

1 cup frozen beans

2 zucchinis, sliced

1 tablespoon sesame seeds

1.In a large bowl,heat ginger, honey, soy sauce and lemon juice for 1 minute on HIGH.

2.Add pumpkin and cook covered 4-6 minutes on HIGH, until just tender.

3.Stir in beans and zucchini, cook covered a further 3-4 minutes on HIGH.

4.Spoon onto a serving plate. Sprinkle with sesame seeds.

4 large potatoes

1 tablespoon butter

1 clove garlic, crushed

425 g can tomatoes, roughly chopped

2 teaspoons fresh (or 1/2 teaspoon dried) basil ground black pepper and salt to taste

1/2 brown onion, finely diced

1 anchovy, minced

1.Peel and dice potatoes into 1.5 cm cubes, rinse and place in a large bowl with 2 tablespoons of water, cover and cook for 6-8 minutes on HIGH, stirring halfway through cooking. Drain.

2.In a small bowl, combine butter, garlic, onion and anchovy. Cook for 1/2-1 minute on HIGH, stir halfway.

3.Combine basil, pepper and salt to garlic mixture.

4.Add tomatoes and garlic mixture to potatoes, ensuring potatoes are well coated.

5.Cook, uncovered, for 4-5 minutes on HIGH, stirring halfway through cooking.

1.Combine the first 4 ingredients in a large bowl. Cover and cook for 4 minutes on HIGH, stirring once. Allow to cool slightly.

2.Stir in eggs and parisienne essence, followed by dry ingredients.

3.Pour into a greased 20 cm cake container.

4.Cook for 5 minutes on HIGH.

5.Using a 3 cm foil strip, place around the outside of cake plastic container. (This will prevent the outside from overcooking before the centre is cooked.)

6.Cook a further 5 minutes on HIGH.

7.Stand for 10 minutes before turning out.

8.Pour over extra brandy. Decorate with extra glac?? fruits if desired.

CHOCOLATE CAKE

1.Combine all ingredients together in a large bowl.

2.Beat together for 3 minutes on HIGH.

3.Pour into a greased microwave safe gugelhopf container.

4.Cook for 16-18 minutes on MEDIUM. Allow to stand 5-10 minutes before turning out.

5.Allow to cool before icing.

ICING

1. Beat ingredients together till light and creamy.

1.Spread bread with butter and cut into 2 cm cubes.

2.Place bread, sugar and sultanas in a 1.25-litre pudding bowl.

3.Place milk and vanilla essence into a Pyrex jug, cook for 21/2 minutes on HIGH.

4.Gradually whisk the warmed milk into eggs. Cook for 1-2 minutes on HIGH, stirring occasionally.

5.Pour over bread mixture.

6.Sprinkle with brown sugar and nutmeg.

7.Cook for 15 minutes on MEDIUM LOW.

8.Allow to stand for 5-10 minutes before serving.

1.Place rice and water in a large Pyrex bowl. Cook for 10 minutes on HIGH, or until tender. Stir halfway. Drain.

2.Mix condensed milk and butter together. Cook for 4-6 minutes on HIGH, stirring every 30 seconds. (Caramel will boil over if not stirred.)

3.Mix caramel into rice and sprinkle with cinnamon sugar.

1.Place chocolate, water and rum in a large heatproof bowl. Melt for 30-60 seconds on HIGH, stirring halfway. Stir in sugar.

2.Allow mixture to cool, then whip until aerated.

3.Beat egg whites until stiff peaks form.

4.Whip the cream until thick but not stiff. Fold cream and beaten egg whites into chocolate mixture.

5.Divide mixture evenly between four dessert glasses. Refrigerate until set. 29 6. Serve decorated with cream and chocolate shavings.

DEFROSTING FROZEN FOODS

Procedure:

1.Remove wrapping from meat.

2.Place frozen meat on a defrost rack. Shield.

3.Defrost using MEDIUM LOW/DEFROST power level (30%).

4.Halfway through defrosting, remove any defrosted portions, e.g. steak,mince. Turn over and shield. Continue defrosting.

DEFROSTING TIMES AND TECHNIQUES

FOR MEAT AND POULTRY

DEFROSTING TIMES AND TECHNIQUES

FOR SEAFOOD, BREAD AND PIES

FROZEN VEGETABLE CHART

1.Place vegetables in a dish. Cover with a lid or plastic wrap.

2.Stir halfway through cooking.

3.Allow to stand 1-3 minutes before serving.

RICE AND PASTA COOKING CHART

Place rice/pasta/oats in a large bowl with water. Cook uncovered, stirring twice during cooking. Allow to stand 2 minutes.

GUIDE TO COOKING EGGS

SCRAMBLED EGG GUIDE

Place butter, eggs and milk in a small bowl. Beat with a fork until well combined. Cook, uncovered, stirring halfway through cooking.

GLOSSARY OF TERMS

SPOON MEASURES

LIQUID MEASURES

CUP MEASURES

NOTE

???Recipes in this book use standard metric equipment approved by the Australian Standards Association.

???All spoon and cup measures are level.

???All recipes in this book that include eggs require 55 g unless otherwise specified.

GENERAL INFORMATION

DEFROSTING

Thawing food, especially meats, using the microwave oven is not only faster than any other method but it can also give better results.

Once frozen meat is thawed, it begins to lose its juices.

With a microwave oven you can thaw meat just before you plan to cook it, thus preserving the quality.

Microwave thawing doesn't mean a lot of fuss, but some attention is needed to make sure that parts of food do not start to cook before the centre is thawed. MEDIUM LOW is fast enough to be convenient but gentle enough to give good results.

POULTRY

Start thawing poultry breast-side down; shield warm areas and turn over halfway through defrosting. Let poultry stand 30 to 60 minutes after thawing, until giblets and neck can be removed and breast meat under wings is completely thawed.

CUTS OF MEAT

Break up or separate minced beef, cubed meat, chicken pieces or fish fillets after one-third of thawing time. Remove any thawed pieces. Place remainder in baking dish to complete thawing. Turn over roasts, steaks, chops or chicken. Separate as soon as possible.

JOINTS

Turn over large roasts halfway through defrosting. As you turn, touch the meat to find warm areas and shield these with small pieces of foil. Let roasts stand 30 to 45 minutes after defrosting time. Thaw meats and poultry only until they can be pierced in the centre with a skewer.

Surface or cavity should feel cool but not icy. Cook as soon as possible to prevent loss of juices.

REHEATING

Foods reheated in the microwave oven taste freshly cooked, not reheated. Suit the power level to the food. A bowl of leftover vegetables can be reheated at HIGH,

35

while lasagne, which contains sensitive cheese and cannot be stirred, should be reheated at MEDIUM HIGH or MEDIUM.

CASSEROLES

Cover dish tightly with plastic wrap or a lid. Stir several times during reheating, especially if casserole has been refrigerated. If casserole cannot be stirred, reheat at

MEDIUM.

MEATS

Medium to thin slices reheat best. Cover meat with sauce or gravy. Cover with microwave plastic wrap to hold in heat. Reheat on MEDIUM.

PLATES OF FOOD

Arrange food with thickest parts of meat and bulky vegetables to outside of the plate. Place quick-to-heat foods in the centre. Cover with microwave plastic wrap. Reheat on MEDIUM.

VEGETABLES

Wrap large, whole vegetables in microwave plastic wrap.

Cover dishes of vegetables and stir during reheating, if possible.

TOASTING

ALMONDS

Place 100 g almonds in a glass dish; cook for 3-31/2 minutes on HIGH, or until golden brown. Stir almonds every minute during cooking.

SESAME SEEDS

Place 1/4 cup sesame seeds in a glass bowl; cook for 2-3 minutes on HIGH, or until golden. Stir every minute.

RECONSTITUTING DRIED FOODS

DRIED FRUITS

Place 1 cup of fruit in a bowl, cover with cold water, and cook for 41/2-5 minutes on HIGH. Stand covered for 5 minutes before using.

PULSES

To soak: Place one cup of any variety of beans in a large dish, add 2 cups cold water and cover with a lid or plastic wrap. Place in microwave and cook for 5 minutes on HIGH. Then simmer for 30 minutes on MEDIUM LOW.

They will then be ready to use.

To cook: Rinse pulses. One cup of pulses to 4 cups of boiling water is required for a maximum of 45 minutes on

HIGH.

DRIED MUSHROOMS

Place in a bowl with 2 cups of water and heat, slowly, 8- 10 minutes on LOW.

COMMONLY ASKED

QUESTIONS AND ANSWERS

MICROWAVES COOK FROM THE INSIDE OUT. They certainly do not. Microwaves penetrate foods from the outside to a depth of about 2.5 cm. Small foods, under 5 cm in diameter, are penetrated to the centre from all sides. With large foods, energy creates heat in the outer layer; then the heat moves to the centre by conduction, as it does conventionally. A few foods may appear to cook more on the inside. One example is an egg. Energy penetrates to the centre, where the fatty yolk becomes hotter than the white, and cooks quicker.

YOU CAN'T USE METAL IN A MICROWAVE OVEN.

False. Metal reflects microwaves; the oven itself is made of metal so microwave energy can't escape. Inside the oven, metal slows cooking because it keeps energy from reaching parts of the food. You can use the reflective properties of metal to protect foods which might overcook in some areas.

DISHES DON'T GET HOT IN A MICROWAVE OVEN.

Keep your oven mitts handy. A microwave-safe utensil will not be heated by microwave energy, but it will become hot from contact with hot food. Heat tends to equalise. A warm object heats the air around it, like a radiator in a cool room. When food becomes hot, some of this heat is transferred to the dish.

POINTS TO REMEMBER

As a general guide:

HIGH ??? is ideal for vegetables, fruit, soup, beverages, bacon and sauces.

MEDIUM HIGH ??? for roasting lamb, roasting chicken and fish fillets.

MEDIUM ??? is for roasting beef, pork and simmering; great for casseroles or stews and cooking seafood.

MEDIUM LOW ??? allows you to defrost.

LOW ??? is used to keep foods warm once they are cooked.

???The more food in the microwave oven, the longer it takes to cook.

???Reduce liquids in a microwave recipe because there is not as much evaporation, due to the shorter cooking time.

???Reduce seasonings slightly because flavours will be unbalanced by quantity of liquid. Do not add salt until the end of the cooking process.

???Microwaves cook from the outside to the centre, so when arranging foods always place the thicker or more dense portions of food at the outside, with the thinner, less-dense pieces on the inside.

???Foil can be used in the microwave oven success fully.

Just remember two rules:

(a)There must be at least half of the food exposed to the microwaves.

(b)Do not let the foil touch the sides of the oven. Use foil to shield thinner parts of food when defrosting, to prevent over-cooking and drying out.

???All food continues to cook after it leaves the micro wave oven because the heat is stored in the food and not in the oven.

Standing time required will vary according to the volume and density of food.

e.g. Fish and vegetables ??? 1-5 minutes

Cakes ??? 3-10 minutes

Roasts ??? 5-15 minutes

Cover foods with a lid or foil when standing.

???When reheating foods always cover with a lid, plastic wrap or paper towel to prevent foods from drying out. Reheat on MEDIUM for best results.

???Always pierce food that has a membrane ??? for example eggs, tomatoes, potatoes and kidneys.

???Remember to cover vegetables with a lid or plastic wrap when cooking.

HINTS

???Always place the stems of vegetables ??? e.g. cauliflower, broccoli ??? toward the outside of the dish. The stems are tougher than the flower, so this will ensure even cooking.

???Ice-cream containers were made for freezing food and are not suitable for use in a microwave oven.

???Remember: When melting chocolate in the

microwave oven, it holds its shape until stirred. Heat for

2-21/2 minutes per 100 g on MEDIUM. DO NOT

COVER.

???Jams and chutneys are great when made in the microwave, as they retain their colour and flavour. As cooking time is so short, less evaporation occurs.

Therefore pectin or a jam setting agent is required to make jam set.

???To obtain more juice from oranges, lemons or limes, prick skin, microwave 30 seconds on HIGH and stand 2 minutes before squeezing.

???Warm jam for a quick glaze. Heat 2-3 tablespoons for

30 seconds on HIGH; strain if necessary while hot.

???Soften cream cheese for dips or beating by removing foil wrapper and cooking for 1 minute on MEDIUM

LOW.

???To melt marshmallows, place 100 g in a large bowl. Cook for 30 seconds on HIGH.

???To dissolve gelatine, mix 1 teaspoon gelatine with 2 tablespoons water and cook for 20-30 seconds on HIGH. Stir well.

???To blanch almonds place 100 g in a bowl with 1 cup

of water. Cook for 5 minutes on HIGH.

???If brown sugar becomes hard, simply soften in the microwave oven. Place a cup at a time in a bowl with a slice of bread. Cover with plastic wrap and cook for 40 seconds on HIGH.

???Soften 6-8 honey-snap biscuits for 30 seconds on HIGH. Shape into base of patty dish for quick tartlet cases.

???Place a chocolate after-dinner mint on top of 6 patty

cakes; arrange cakes evenly on turntable. Cook about

50-60 seconds on HIGH, or until chocolate is soft.

Gently spread chocolate mint evenly over patty cake for a quick icing.

???To soften honey, remove metal lid from jar and microwave on HIGH for 30 seconds.

???Stuffed mushrooms are a terrific idea. Provided the filling is cooked, twelve mushrooms placed on a layer of paper towel will take approximately 3 minutes to heat on HIGH.

???To remove odours, place 1-litre water with slice of lemon or 1 teaspoon vanilla essence in the micro wave.

Cook for 20 minutes on HIGH.

???As microwave cooking time is so quick, food should

be seasoned to taste with herbs and spices after cooking.

???To peel a tomato, pierce the skin with a fork 3-4 times.

Place on a rack and cook for 45-60 seconds on HIGH.

Stand for 3 minutes before peeling.

???Lightly prick the skin of chicken before cooking. This prevents the loud popping noises.

???Peeling garlic is made easier by placing a clove in

the microwave for 10 seconds on HIGH.

???Pierce the skin of chicken livers with a fork before cooking to prevent popping of the internal fat. Cover with paper towel when cooking.

???The flavour of wine in food is highlighted with the short microwave cooking time, so adjust the quantity to your taste.

???Tomato sauce can be warmed for 30 seconds on

HIGH to give it a pouring consistency. (ensure lid is removed.)

???When cooking sauces in the microwave use less liquid: the absence of direct heat means sauces do not reduce as much as stovetop-prepared sauces.

???Rice and pasta cook well in small quantities. Use a

large container to prevent boiling over.

???FOIL. Contrary to popular belief, foil can be used in the microwave ??? for shielding, not covering. It must not come in contact with the walls of the micro wave. Foil directs microwave energy away from delicate or thin areas of food, toward areas that need more cooking. It is essential for even defrost- ing. Place foil over the thawed sections, allowing the frozen portions to continue defrosting.

???To enhance the colour and flavour when roasting chicken, mix some brown sugar, honey and a little soy sauce together and brush both sides of poultry before and during cooking.

???To blanch vegetables for freezing, place 150 g of vegetables in a dish with 1 tablespoon of water.

Cover and cook on HIGH for 1/3 of the usual cooking time. After cooking, immerse immediately in iced water, package, label, and freeze for up to 3 months.

???Do not add salt to vegetables before cooking, as salt draws out the moisture and causes vegetables to toughen.