OPERATION MANUAL - Sharpsupport.sharp.net.au/downloads/opmanuals/R880F.pdf · operation manual thoroughly before operating your oven, paying particular attention to the safety warnings

A N DOPERATION MANUAL

COOKBOOK

DOUBLE GRILL CONVECTION

MICROWAVE OVEN MODEL R-880F(S) JTM

1

This Sharp product is warranted against faults in materials and manufacture for a period of twelve (12) monthsfrom the date of original purchase.

If service is required during the warranty period, please contact your nearest Sharp Approved Service Cen-tre. These repairs would be carried out at no charge to the owner, subject to the conditions specified herein.

The owner is responsible for any transportation and insurance costs if the product has to be returned forrepair.

This warranty does not extend to accessories or defects or injuries caused by or resulting from causes notattributable to faulty parts or the manufacture of the product, including but not limited to, defect or injurycaused by or resulting from misuse, abuse, neglect, accidental damage, improper voltage, liquid spillage,vermin infestation, software, or any alterations made to the product which are not authorised by Sharp.

Please retain your sales documentation, as this should be produced to validate a warranty claim.

This warranty is in addition to and in no way limits, varies or excludes any express and implied rights andremedies under any relevant legislation in the country of sale.

IMPORTANT DO NOT RETURN THIS PAGE TO SHARP

For your reference, please enter the particulars of your purchase below and retain, with your purchasedocumentation.Model No.Serial No.Date of PurchaseRetailer

WARRANTYConsumer Electronic Products

Congratulations on Your Purchase!

FOR PRODUCTS PURCHASED INNEW ZEALAND

CONTACT YOUR SELLING DEALER/RETAILEROR CALL

SHARP CUSTOMER SERVICEStelephone: 09 573 0111

FACSIMILE: 09 573 0113or contact our web site

www.sharpnz.co.nz

SHARP CORPORATION OF NEW ZEALAND LIMITED59 Hugo Johnson Drive

Penrose, Auckland

IMPORTANT NOTICE: This warranty applies only to products sold in Australia & New Zealand.

FOR LOCATION ENQUIRIES WITHINAUSTRALIA

REGARDING YOURLOCAL

SHARP APPROVED SERVICE CENTRECALL THE

SHARP SERVICE REFERRAL CENTRETOLL FREE 1 300 135 022

DURING NORMAL BUSINESS HOURS(Eastern Standard Time)

or contact our web sitewww.sharp.net.au

SHARP CORPORATION OF AUSTRALIA PTY. LIMITEDABN 40 003 039 405

1 Huntingwood Drive Blacktown NSW 2148

1

CONTENTS Page

Warranty Inside of front cover

Introduction 1

Warning 2

Special Notes 3

Installation Instructions 4

Oven Diagram 4

Operation of Touch Control Panel 5

Control Panel Display 5

Touch Control Panel Layout 5

Before Operating 6

Getting Started 6

Clock Setting 6

Stop/Clear 6

To Cancel a Programme During Cooking 6

Microwave Cooking 7

Microwave Time Cooking 7

Sequence Cooking 8

Instant Cook 8

Heating without Food 9

Convection Cooking 9

To Cook by Convection 9

To Preheat and Cook by Convection 10

Convection and Microwave Cooking 11

Preheating 12

Grill Cooking 13

Mix Cooking 14

Automatic Operations 15

Notes for Automatic Operations 15

Sensor Instant Action 15

Reheat Sensor 16

Convenience/Pizza 17

Multi Cook 18

Easy Defrost 19

Other Convenient Features 20

Help Feature 20

Less/More Setting 23

Increasing or Decreasing TimeDuring a Cooking Programme 24

Alarm 24

Care and Cleaning 25

Service Call Check 26

Specifications 26

Cooking Guides 1 – 40

®

INTRODUCTION

The manual is divided into two sections:

1. OPERATION (P3~P26)This section describes your oven and teaches you how touse all the features.

2. COOKING GUIDEThis section is at the back of the manual, it contains themore commonly used information such as how to preparefood, which cooking utensil to use, standing time.It also contains recipes for automatic cooking.

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

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

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 guideyou through each feature.Your oven also has a HELP key for instructions on usingAuto Start, Information Guide On / Off, DemonstrationMode, Child Lock, Info on pads and Help.After gaining experience and confidence using your oven,the information display can be turned off.We strongly recommend however that you read thisoperation manual thoroughly before operating your oven,paying particular attention to the safety warnings andspecial notes.

2

WARNINGIMPORTANT SAFETY INSTRUCTIONS : READ CAREFULLY AND KEEP FOR FUTURE REFERENCE.Whenever the top heater, bottom heater or convection symbols are displayed the turntable, turntablesupport, racks, oven door, outer cabinet, oven cavity and especially bottom heater will become very hot. Toprevent yourself from getting burnt use thick oven mittens.Do not put things on top of the oven or cover the outer cabinet.To reduce the risk of fire in the oven cavity:

a. Do not overcook food.b. Remove wire twist-ties from paper or plastic bags before placing bag in the oven.c. Do not heat oil or fat for deep frying. The temperature of the oil cannot be controlled.d. Look at the oven from time to time when food is heated in disposable containers made of plastic, paper

or other combustible materials for signs of smoke or burning.e. If materials inside the oven should ignite, or smoke is observed, keep oven door closed, turn oven

off, and disconnect the power cord, or shut off power at the fuse or circuit breaker panel.To reduce the risk of an explosion or delayed eruptive boiling:Your microwave oven is capable of heating food and beverages very quickly therefore, it is very importantthat 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 levelsuntil the food is sufficiently heated evenly throughout.Additionally:

a. Do not place sealed containers in the oven. Babies bottles fitted with a screw cap or teat areconsidered to be sealed containers.

b. Do not use excessive amount of time.c. When boiling liquids in the oven, use a wide-mouthed container.d. Stand at least for 20 seconds at the end of cooking to avoid delayed eruptive boiling of liquids.e. Stir the liquid before and during cooking. Use extreme care when handling the container or inserting

a spoon or other utensil into the container.This oven is for home food preparation only and should only be used for heating, cooking and defrosting foodand beverage.It is not suitable for commercial, laboratory use, or heating therapeutic devices eg. Wheat bags.Never operate the oven whilst any object is caught or jammed between the door and the oven.Do not try to adjust or repair the oven yourself.It is hazardous for anyone other than a qualified service technician trained by SHARP to carry out any serviceor repair operation. Especially those which involve the removal of a cover which gives protection againstexposure to microwave energy are very hazardous.Do not operate the oven if it is not working correctly or damaged until it has been repaired by a qualified servicetechnician trained by SHARP. It is particularly important that the oven door closes properly and that thereis no damage to:(1) Door (warped), (2) Hinges and Latches (broken or loosened), (3) Door Seals, Sealing Surfaces and ovencavity (buckled or deformed), (4) Burn marks on the door seal faces.Do not bump, or catch utensils, loose clothes and your accesories on the door safety latches when removingfood from the oven.Never poke an object, particularly a metal object, through a grille or between the door and the oven while theoven is operating.Never tamper with or deactivate the door safety latches.Always use oven gloves to prevent burns when handling utensils that are in contact with hot food. Enoughheat from the food can transfer through utensils to cause skin burns.Should the power supply cord become damaged, it must be replaced with a special cord supplied by aSERVICE CENTRE APPROVED BY SHARP. And it must be replaced by a qualified service techniciantrained by SHARP.If the oven lamp fails please consult your dealer or a qualified service technician trained by SHARP.Avoid steam burns by directing steam away from the face and hands.Slowly lift the furthest edge of a dish's cover and microwave plastic wrap and carefully open popcorn and ovencooking bags away from the face.Make sure that the power supply cord is undamaged, and that it does not run under the oven or over any hotsurfaces or sharp edges.Do not place anything on the outer cabinet.This appliance must be earthed.Do not store food or any other items inside the oven.Make sure the utensil does not touch the interior walls during cooking.Only allow children to use the oven without supervision when adequate instructions have been given so thatthe child is able to use the oven in a safe way and understands the hazards of improper use.This appliance is not intended for use by young children or infirm persons without supervision.Young children should be supervised to ensure that they do not play with the appliance.

3

* Cook eggs in shells. This prevents"explosion", which may damage theoven or injure yourself.

* Reheat whole eggs.* Overcook oysters.* Dry nuts or seeds in shells.

* Pop popcorn in regular brown bags orglass bowls.

* Exceed maximum time on popcornpackage.

* Heat disposable bottles.* Overheat baby bottles.

Only heat until warm.* Heat bottles with nipples on.

* Heat baby food in original jars.

* Heat or cook in closed glass jars or airtight containers.

* Deep fat fry.* Heat or dry wood, herbs, wet papers,

clothes or flowers.* Operate the oven without a load (i.e. an

absorbing material such as food or water)in the oven cavity except when condition-ing or cleaning the heater elements asdescribed in the operation manual.

* Heat for longer than recommendedtime. See REHEATING-FOOD CHARTon page \.

* Heat or cook food while in cans.

* Overcook as they may catch fire.

* Place meat directly on the turntable forcooking.

* Use metal utensils for MICROWAVEcooking. Metal reflects microwaveenergy and may cause an electricaldischarge known as arcing.

* Use too much.* Shield food close to cavity walls.

Sparking can damage the cavity.

* Exceed the preheating time recom-mended by the manufacturer. Exces-sive preheating can cause the glassturntable to shatter and/or damageinternal parts of the oven.

* Puncture egg yolks and whites andoysters before cooking to prevent"explosion".

* Pierce skins of potatoes, apples,squash, hot dogs, sausages andoysters so that steam escapes.

* Use specially bagged popcorn for themicrowave oven.

* Listen while popping corn for thepopping to slow to 1-2 seconds.

* Transfer baby food to small dish andheat carefully, stirring often. Check forsuitable temperature to prevent burns.

* Remove the screw cap and teatbefore warming baby bottles. Afterwarming shake thoroughly. Check forsuitable temperature.

* Food with filling should be cut afterheating, to release steam and avoidburns.

* Use a deep bowl when cooking liquidsor cereals to prevent boiling over.

* For boiling or cooking liquids seeWARNING on page 2 to preventexplosion and delayed eruptive boiling.

* Remove food from can.

* These foods have high sugar and/orfat contents.

* Cook for the recommended time.

* Use a microwave proof roasting rackto collect drained juices.

* Check the utensils are suitable forMICROWAVE cooking before you usethem.

* Use to shield food to prevent overcooking.

* Watch for sparking. Reduce foil orkeep clear of cavity walls.

* Place a suitable insulator such as amicrowave and heat proof dinner platebetween the turntable and thebrowning dish.

Eggs, fruits,nuts, seeds,vegetables,sausages andoysters

Popcorn

Baby food

General

Liquids(Beverages)

Canned foods

Sausage rolls,Pies, Christmaspudding

Meats

Utensils

Aluminium foil

Browning dish

SPECIAL NOTESDO DON’T

4

INSTALLATION INSTRUCTIONS1. Remove all packing materials from the oven cavity, (do not remove the waveguide cover, item 11 below),

and the feature sticker from the outside of the door, if there is one. Check the unit for any damage, such asa misaligned door, damaged door seals around the door or dents inside the oven cavity or on the door. If thereis any damage, please do not operate the oven until it has been checked by a SERVICE CENTREAPPROVED BY SHARP and repaired, if necessary.

2. Accessories provided1) Turntable tray2) Roller stay3) Low rack

3. Since the door may become hot during cooking, you should place or mount the oven so that the bottom ofthe oven is 80 cm or more above floor. You should also keep children away from the door to prevent themburning themselves.

4. Ensure that the bottom heater is in the lowest position as shown in the OVEN DIAGRAM below (never touchor move the bottom heater while it is hot). Then fit the turntable support to the turntable motor shaft on thefloor of the oven cavity. And place the turntable on the turntalbe support. Make sure the turntable and turntablesupport are centrally located and locked together. NEVER operate the oven without the turntable support andturntable.

5. The oven should not be installed in any area where excessive heat and steam are generated, for example,next to a conventional oven unit.The oven should be installed so as not to block ventillation openings.Allow at least 40 cm on the top, 5 cm on the both sides and at the rear of the oven for free air space.

6. Neither the manufacturer nor the distributors can accept any liability for damage to the machine or personalinjury for failure to observe the correct electrical connecting procedure.The A.C. voltage must be single phase 230-240V, 50Hz.

7. Operate the oven from a general purpose domestic outlet. If a generator is used, do not operate the oven withnon-sinusoidal outputs.

8. Before using top or bottom heater for the first time, operate the oven without food for 20 minutes using bothheaters. This will allow the oil that is used for rust protection to be burned off.

4) High rack5) Combined operation manual and cookbook

213

4

5 5

9

r

e

w

u

t

y

0

i

6 780 q

o

OVEN DIAGRAM

1.Oven lamp2.Top grill heater

(top heater)3.See through door4.Door hinges5.Door safety latches6.Door seals and sealing surfaces7.Bottom grill heater

(bottom heater)8.Oven cavity9.Turntable motor shaft

Metal racks——High and lowThe racks are for Grill, Mix,Convection and recommendedautomatic operations.

10.Ventilation openings11.Waveguide cover12.Door open button13.Control panel14.Digital readout15.Power supply cord16.Outer cabinet17.Turntable18.Turntable support19.Ventilation slit

Warning:The accessories will become very hot whenever the top heater, bottom heater or convection symbols are lightedin the display and use thick oven gloves when inserting/removing the food or turntable from the oven toPREVENT BURNS.

5

OPERATION OF TOUCH CONTROL PANELThe operation of the oven is controlled by pressing the appropriate pads arranged on the surface of the controlpanel.An entry signal tone should be heard each time you press the control panel to make a correct entry.In addition the oven will beep for approximately 2 seconds at the end of the cooking cycle, or 4 times when acooking procedure is required.

Control Panel Display1. TOP HEATER SYMBOL

The symbol will light when the top heater is in use.2. BOTTOM HEATER SYMBOL

The symbol will light when the bottom heater is in use.3. CONVECTION SYMBOL

The symbol will light during convection cooking.HELPCOOK

Indicator

1 2 3

Control Panel DisplayTouch Control Panel Layout

STOP/CLEAR PADPress to clear during programming.Press once to stop operation ofoven during cooking; press twiceto cancel cooking programme.

NUMBER AND TEMPER-ATURE PADSPress to enter cooking times,clock time, convectiontemperature, weight orquantity of food.

MORE( ), LESS( )PADSPress to adjust thedoneness of food in oneminute increments duringcooking or to increase/decrease the time whilstprogramming theautomatic opertions.

POWER LEVEL PADPress to select microwavepower setting.If not pressed, HIGH isautomatically selected.

MIX PADPress to select mixcooking.

GRILL PADPress to select grill cooking.

REHEAT SENSOR PADPress to select 3 popularReheat menus.

MULTI COOK PADPress to select Multi Cookmode.

HELP PADPress to select auto start,information guide on/off,child lock, demonstrationmodes or info on pads.Press to obtain cooking in-formation.

CONVENIENCE/PIZZAPADPress to select 6 popularmenus.

EASY DEFROST PADPress to defrost meat byentering weight.

SENSOR INSTANT AC-TION PADSPress once to cook or re-heat 6 popular menus.

CONVEC PADPress to select convectioncooking.

PREHEAT PADPress to preheat the ovenprior to cooking.

INSTANT COOK/START PADPress once to cook for 1minute on HIGH or increaseby 1 minute multiples eachtime this pad is pressedduring manual cooking.Press to start oven aftersetting programs.

CLOCK PADPress to set clock time.

6

* This oven is preset with the INFORMATION GUIDE ON.To assist you in operating your oven useful information will appear on the display.In this manual, the display information guide is abbreviated.

* When you become familiar with your oven, the information guide can be turned off. Check page 21.

BEFORE OPERATING

Step

1

Getting Started

Press the STOP/CLEAR pad once to:1.Stop the oven temporarily during cooking.2.Clear if you make a mistake during programming.3.Clear the message on the display after cooking.

Press the STOP/CLEAR pad twice.

Stop/Clear

To Cancel a Programme During Cooking

2

Step

1

* To enter the present time of day 11:34 (AM or PM).

Clock Setting

3

2

This is a 12 hour clock. If you attempt to enter an incorrect clock time (Eg. 13:45) ERROR will appear in thedisplay. Press the STOP/CLEAR pad and re-enter the time of day (Eg. 1:45).If you wish to know the time of day during the cooking or timer mode, press the CLOCK pad. As long as yourfinger is pressed the CLOCK pad, the time of day will be displayed.

Procedure Pad Order Display

Plug the oven into a power point and switchon the power.Ensure the oven door is closed.

SHARP, MICRO-WAVE,OVEN will be displayed re-peatedly.

Press the STOP/CLEAR pad so that theoven beeps.

Only the dots will remain.


Press the CLOCK pad.

(operation guide off: )

The dots (:) will flash on andoff.

Enter the correct time of day by press-ing the numbers in sequence.

Press the CLOCK pad again.

STOPCLEAR

CLOCK

CLOCK

7

––––––––

––––––––

––––––––

Step

1


Enter desired cooking time.

2

Press the INSTANT COOK/START pad.

Select power level by pressing the POWERLEVEL pad as required (for MEDIUM pressthree times).

The timer begins to countdown.

3

If the door is opened during the cooking process, the cooking time in the display automatically stops. The cookingtime starts to count down again when the door is closed and the INSTANT COOK/START pad is pressed.If you want to check the power level during the cooking, press POWER LEVEL pad.As long as your finger is pressing the POWER LEVEL pad, the power level will be displayed.

To lower the power press the POWER LEVEL pad once. Note the display will indicate “HIGH”. To lower to“M•HIGH” press the POWER LEVEL pad again. Repeat as necessary to select “MEDIUM”, “M•LOW” or “LOW”power levels.* Suppose you want to cook Fish Fillets for 10 minutes on MEDIUM power.

Step Pad Order Display




1

2

This variable cooking control allows you to select the rate of microwave cooking.If a power level is not selected, then HIGH power is automatically used.

*Suppose you want to cook for 10 minutes on HIGH power.

LOW HIGHMEDIUMM•LOW M•HIGHPower level

10% 70% 100%

Keeping foodwarm

DefrostingSofteningbutter

FruitVegetablesRice/Pasta

Approximate percentage ofmicrowave power

Examples of foods typical-ly cooked on different mi-crowave power levels

This is a manual cooking feature, first enter the cooking time then the power level.You can programme up to 99 minutes, 99 seconds.There are five different power levels.

Microwave Time Cooking

MICROWAVE COOKING

Procedure

––––––––––––

50%

––––––––

––––––––

––––––––

––––––––

Seafood

x 3

CakesMuffinsSlices

Casseroles

30%

COOK

COOK

INSTANT COOKSTART

INSTANT COOKSTART

POWERLEVEL

8

Sequence Cooking

Your oven can be programmed up to 4 automatic cooking sequences, switching from one variable power settingto another automatically.Note that POWER LEVEL must be entered first when programming sequence cooking.* Suppose you want to cook for 10 minutes on MEDIUM followed by 5 minutes on HIGH.

Step Procedure Display

Select microwave cooking and desired powerlevel by pressing the POWER LEVEL pad (forMEDIUM press three times).


For second sequence, select microwavecooking and power level (for HIGH pressthe POWER LEVEL pad once)

Enter desired cooking time for the secondsequence.

Instant Cook™


For your convenience Sharp’s Instant Cook allows you to easily cook for one minute on HIGH power.


Within one minute of closing the door. The timer begins to countdown.

Pad Order

x 3

Pad Order

The timer begins to countdown to zero. When it reach-es zero,

the second sequence will ap-pear and the timer will begincounting down to zero again.

Press the INSTANT COOK/ START pad until desired time is displayed.Each time the pad is pressed, the cooking time is increased by 1 minute.


1

2

3

4

5

1

COOK

COOK

COOK

POWERLEVEL

POWERLEVEL

INSTANT COOKSTART

INSTANT COOKSTART

9

A37416, R-880F(S) O/M

Step Pad OrderProcedure

Place turntable in the oven.Press the CONVEC pad.

(Operation guide off : )

Enter desired temperature.



The timer begins to count down to zero. When timerreaches zero, all indicators will go out and the oven will"beep". END will appear on the display. The coolingfan will remain on until the oven cavity has cooled.

1

2

3

4

Your Convection Microwave Oven can be programmed for ten different convection cooking temperatures upto 99 minutes, 99 seconds.* Suppose you want to cook for 20 minutes at 180°C.

Step Pad OrderProcedure

Ensure that no food is in theoven.Press the GRILL pad threetimes.

Enter the heating time (20min.).

Press the INSTANT COOK/START pad.IMPORTANT: During this oper-ation, some smoke and odourwill occur. Therefore open thewindows or run the ventillationfan in the room.

Open the door to cool the oven cavity. The cooling fan will remain on until the oven cavity has cooled.WARNING: The oven door, outer cabinet, turntable and oven cavity will be hot to PREVENT BURNSallow the oven to cool.

4

3

2

1

The timer begins to count down to zero. Whentimer reaches zero, all indicators will go outand the oven will "beep". END will appear onthe display.

HEATING WITHOUT FOOD

Display

Display

CONVECTION COOKING

To Cook by Convection

Before the first use and after cleaning the top and bottom heaters must be conditioned. The procedure involvesheating the heaters for a period of 20 minutes. You may notice some smoke and odour during this process, theoven is not out of order. Follow the procedure below.

COOK

COOK

X3

Warning: The oven cavity, door, turntable, turntable support, racks, dishes and especially the bottom heater will become veryhot, use thick oven gloves when inserting/removing the food or turntable from the oven to PREVENT BURNS.Helpful Hints: If you are cooking and wish to check the temperature you have programmed, simply press the CONVEC pad.The programmed temperature will be displayed as long as CONVEC pad is pressed.

GRILL

INSTANT COOKSTART

CONVEC

INSTANT COOKSTART

For the best cooking results please closely follow the steps in the operation manual/cookbook. For your convenience aselection of popular menus have been preprogrammed into the oven.Note : Temperature measurements whilst in convection mode will differ from the displayed level. This is due to the grillelements turning on and off in order to regulate the oven temperature. Manual convection cooking temperature is limited toa maximum of 160°C. Higher radiant temperatures can be achieved in conjunction with the grill features (browning/crisping).

10

* Suppose you want to preheat the oven to 200°C then cook for 20 minutes at 200°C.

To Preheat and Cook by Convection



Press the PREHEAT pad.

Press desired preheat temperaturepad.

Press the CONVEC pad.


Press desired cooking temperaturepad.


Press the INSTANT COOK/STARTpad.

When "ADD FOOD" is displayed, theoven is preheated. If the oven door isnot opened, the oven will automati-cally hold at the preheat temperaturefor 30 minutes.

will be displayed repeatedly.When preheat is over, the oven will"beep" 4 times and ADD FOOD will bedisplayed.

PRESS START will be displayed.Open the door. Place food in oven.Close the door.

The timer begins to count down tozero.


Pad Order

2

1

3

4

5

6

7

8

COOK

COOK

PR

EH

EA

TC

OO

KIN

G

Warning:The oven cavity, door, turntable, turntable support, racks, dishes and especially the bottom heater will becomevery hot, use thick oven gloves when inserting/removing the food or turntable from the oven to PREVENTBURNS.

PREHEAT

CONVEC

INSTANT COOKSTART

INSTANT COOKSTART

11

Step Procedure Pad Order Display


(Operation guide off: )

Enter desired convection tempera-ture.

Enter desired convection cookingtime.

Select microwave cooking andpower level by pressing thePOWER LEVEL pad as required(for MEDIUM press three times.) x 3

Enter desired microwave cookingtime.


The timer begins to count down tozero. When it reaches zero,

1

2

3

4

5

Your oven can be programmed to combine convection and microwave cooking operations.* Suppose you want to roast chicken pieces for 15 minutes at 180°C and then cook at 8 minutes on MEDIUM.

The timer begins to count down tozero.

Do not use plastic (non-heat proof) cookware if combining Convection and Microwave mode.

6

Convection and Microwave Cooking

COOK

COOK


CONVEC

INSTANT COOKSTART

POWERLEVEL

12

PREHEATINGFor best results, preheat to the required temperature with the turntable in the oven. Add food after preheating.* To preheat the oven to 200°C

Step Procedure DisplayPad Order


3

2

1Press the PREHEAT pad.

Select preheating temperature.


Preheat is over. If the oven door is not opened, the ovenwill automatically hold at the preheat temperature for 30minutes.

After preheating, Suppose you want to cook profiteroles for 20 minutes on convection 200°C.

Open the door and place food.Close the door.


The timer begins to count down.

6

7

8

9


Enter desired temperature.



If you are in the process of preheating and wish to check the actual oven temperature, simply press the CONVECpad. The actual oven temperature will be displayed as long as the CONVEC pad is pressed. If the oventemperature is below 40°C at this time, will be displayed.

4

5

COOK

COOK

COOK


PREHEAT

INSTANT COOKSTART

CONVEC

INSTANT COOKSTART

13

1

Your oven has three grill cooking modes. Select the desired grill mode by pressing the GRILL pad.

For the top heater mode, press the GRILL pad once.For the bottom heater mode, press the GRILL pad twice.For the top and bottom heaters mode, press the GRILL pad three times.

It is not necessary to preheat for grill cooking.


Press the GRILL pad three times.

* Suppose you want to cook for 20 minutes using the top and bottom heaters.



When the timer reaches about 2/3 of the waythrough the cooking time, open the door andturn over the steak. And then close the door.

5

3

2


The timer begins to countdown again. When it reacheszero, all indicators will go offand the oven will "beep". Thecooling fan will remain on un-til the oven cavity has cooled.


x 3

4


COOK

COOK

GRILL COOKING

GRILL

INSTANT COOKSTART

INSTANT COOKSTART

14

MIX COOKINGYour oven has four preprogrammed settings that make it easy to cook with both grill heaters and microwave.

Select the desired mix setting by pressing the MIX pad. It is not necessary to preheat for the mix cooking.

Preset programme

Microwavepower

70%

50%

50%

10%

The timespressingMIX pad

Once

Twice

three times

four times

Grill heater

Top heater

Top heater

Bottom heater

Bottom heater

Setting

HIGH MIX TOP GRILL

LOW MIX TOP GRILL

HIGH MIX BOTTOM GRILL

LOW MIX BOTTOM GRILL

* Suppose you want to cook for 6 minutes on LOW MIX TOP GRILL.

Step Procedure

Press the MIX pad twice.

Pad Order Display

x 2


2


The timer begins to count down.When it reaches zero, all indicators will gooff and the oven will "beep". END willappear on the display.The cooling fan will remain on until theoven cavity has cooled.

Warning:The oven cavity, door, turntable, turntable support, racks, dishes and especially bottom heater will become veryhot, use thick oven gloves when inserting/removing the food or turntable from the oven to PREVENT BURNS.

1

3

COOK

MIX

INSTANT COOKSTART

15

AUTOMATIC OPERATIONS

1. Wipe off any moisture from the outside of cooking containers and the interior of the oven with a dry cloth orpaper towel prior to cooking on SENSOR INSTANT ACTION or REHEAT SENSOR.

2. After oven is plugged in, wait 2 minutes before using SENSOR INSTANT ACTION or REHEAT SENSOR.3. ERROR will be displayed if:

(a) more or less than the quantity or weight of foods suggested in the MULTI COOK, CONVENIENCE/PIZZAor EASY DEFROST MENU GUIDE are programmed when the START pad is pressed.To clear, press the STOP/CLEAR pad and reprogramme.

(b) the door is opened or the STOP/CLEAR pad is pressed until the cooking time is displayed. To clear, pressthe STOP/CLEAR pad and cook manually. Refer to manual cooking charts in RECIPES section.

4. When using the automatic features (SENSOR INSTANT ACTION, REHEAT SENSOR, MULTI COOK,CONVENIENCE/PIZZA, EASY DEFROST), carefully follow the details provided in each MENU GUIDE toachieve the best result.If the details are not followed carefully, the food may be overcooked or undercooked or ERROR may bedisplayed.

5. When cooking small quantities of food on SENSOR INSTANT ACTION or REHEAT SENSOR, the food maybe cooked without displaying any remaining cooking time.

6. Food weighing more or less than the quantity or weight listed in each MENU GUIDE, cook manually. Referto manual cooking charts in RECIPES section.

7. When entering the weight of the food, round off the weight to the nearest 0.1kg(100g). For example, 1.65kgwould become 1.7kg.

8. To change the final cooking or defrosting result from the standard setting, press the MORE( ) or LESS( )pad prior to pressing the each automatic operation pad. See page 23.

9. The fianl cooking result will vary according to the food condition (e.g. initial temperature, shape, quality).Check the food after cooking and if necessary continue cooking manually.

Step Display

Press the SENSOR INSTANTACTION pad for Fresh Vegeta-bles (within 1 minute of closingthe door).

*When the sensor detects thevapour from the food, the re-maining cooking time will ap-pear.(eg. remaining cooking timeis approximately. 1 min.42sec.)

1

Pad OrderProcedure

* Suppose you want to cook 1.0 kg Fresh Vegetables.

Press once to cook 6 popular menus. Follow the details provided inSENSOR INSTANT ACTION MENU GUIDE on page 4 - 5 in thecooking guides.

NOTE:You can get a cooking hint by pressing the HELP pad before pressing the desired SENSOR INSTANT ACTIONpad. See page 23.

Notes for Automatic Operations

Sensor Instant Action

The timer begins to count down. When thecooking time reaches zero, STAND,COVERED, 1-5MIN, STIR, ENJOY YOUR,VEGETABLES will be displayed.

COOK COOK

COOK COOK

COOK

FreshVegetables

16

1

* Suppose you want to reheat 1 serve of Dinner plate.


Press the REHEAT SENSOR pad.

Select food category for Reheat Sensor.Press 1 to reheat Dinner Plate.

If you require a cooking hint, press the HELPpad.

The timer begins to count down.When the cooking time reacheszero, STAND, COVERED 2MIN,ENJOY YOUR, DINNER will bedisplayed.


* When the sensor detects the vapour fromthe food, the remaining reheating time willappear.(eg. remaining reheating time is approxi-mately 1 min.)

2

3

NOTE:You can get a cooking hint whenever HELP is lit in the display. See page 23.


1.Dinner Plate2.Reheat Pizza3.Casseroles/Canned Food

Press to select 3 popular reheat menus.Follow the details provided in REHEATSENSOR MENU GUIDE on page 6 in thecooking guides.

Reheat Sensor

HELP

HELP HELP

HELP HELP

HELPCOOK

HELPCOOK

HELPCOOK

HELPCOOK

REHEATSENSOR

HELP

INSTANT COOKSTART

17

3

1

* Suppose you want to cook 0.5 kg Frozen Pizza.


Press the CONVENIENCE / PIZZA pad.

Select food category forConvenience / Pizza.Press 1 to cook Frozen Pizza.

Enter the weight.


The timer begins to count down.When the cooking time reacheszero, ENJOY YOUR, PIZZA willbe displayed repeatedly.

2

4



1.Frozen Pizza2.Fresh Pizza3.Fries

Press to select 6 popular menus.Follow the details provided in CONVENIENCE/ PIZZA MENU GUIDE on page 7 in thecooking guides.

Convenience / Pizza

HELP

HELP

HELPCOOK

4.Frozen Pasta5.Crumbed Fish6.Finger Food


CONVENIENCE/PIZZA

INSTANT COOKSTART

18

6

5

3

1

* Suppose you want to cook 1.0 kg Roast Beef (Medium).


Press the MULTI COOK pad.

Select food category for Multi Cook.Press 1 to cook Roast Beef.

Enter the weight.


The timer begins to count down.The oven will "beep" 4 times andwill stop.TURN BEEF, OVER will be dis-played repeatedly.

Open the door. Turn over the meat. Closethe door.

PRESS START will be dis-played repeatedly.


When the cooking time reacheszero, STAND, COVERED, 5-15MIN, FOIL, ENJOY YOUR,BEEF will be displayed repeat-edly.

2

4




1.Roast Beef2.Roast Lamb3.Roast Chicken

4.Roast Pork5.Grilled Steak/Chops6.Grilled Chicken Pieces

Press to select 6 popular Grill and Mix cookingmenus.Follow the details provided in MULTI COOKMENU GUIDE on page 8 - 9 in the cookingguides.

Multi Cook

HELP

HELP

HELPCOOK

HELPCOOK

MULTICOOK

INSTANT COOKSTART

INSTANT COOKSTART

19

Easy Defrost


Press number pads to enter weight.

1

2


Press the EASY DEFROST pad.

* Suppose you want to defrost 2.0 kg of Poultry.

3The cooking time will begincounting down. The oven will“beep” 4 times and will stop.REMOVE, DEF-, ROSTED,PORTION, TURN FOOD,OVER, SHIELD EDGES, OR,WARM, PORTION will bedisplayed repeatedly.


The Easy Defrost feature allows you to defrost meats by entering weight.Follow the details provided in EASY DEFROST MENU GUIDE on page 0 in the cookingguides.

PRESS START will be displayedrepeatedly.

Open the door. Turn over meat.Close the door.4


The cooking time will begin count-ing to zero, when it reaches zero,the oven will “beep”.STAND, COVERED, 5-50MIN,FOIL will be displayed repeatedly.

5


HELP HELP

HELP

HELPCOOK

HELPCOOK

HELPCOOK

HELPCOOK

EASYDEFROST

INSTANT COOKSTART

INSTANT COOKSTART

20

Help Feature

Auto Start

Display

Press the HELP pad.

Step Procedure Pad Order

The Auto Start feature allows you to set your oven to start automatically.* Suppose you want to start cooking a casserole for 20 minutes on MEDIUM at 4:30 in the afternoon. (Check that the correct time of day is displayed.)

7

To check the current time, simply press the CLOCK pad, the time will be displayed.If the door is opened after step 7, close the door and press the START pad to continue with Auto Start.Press the STOP/CLEAR pad to cancel Auto Start.The correct time of day must be set before using Auto Start, see clock setting on page 6.

OTHER CONVENIENT FEATURES

The HELP feature has 6 different programs.

Press the number 1 pad.

Enter the desired start time.

The dots (:) will flash on and off.

Enter the desired cooking time.

Set the desired cooking mode.(for microwave cooking on MEDIUM,press the POWER LEVEL pad 3times)

Press the CLOCK pad.

1

2

3

4

5

6

The timer begins to count down. Whenthe timer reaches zero, all indicatorswill go off and the oven will "beep".END will appear in the display.

The oven will start cooking at 4:30 P.M.


COOK

x3

HELP

CLOCK

POWERLEVEL

INSTANT COOKSTART

21

Information Guide On/Off

This oven is preset with the Information Guide On.As you get more familiar with your oven, the Information Guide can be turned off.

* To turn off the Information Guide.After step 1 for Auto Start.

Step Procedure


Pad Order Display

Press the STOP/CLEAR pad.

The time of day will appear in the display.

Step Procedure

3Press the INSTANT COOK/STARTpad.

Pad Order Display


3

Step Procedure

3

The control panel is now locked, each time a pad is pressed, the display will show "LOCK".



Pad Order Display


2

* To restore the Information Guide.After step 2 above.

If the oven is accidentally started with no food or liquid in the cavity, the life of the oven can be reduced.To prevent accidents like this, your oven has a "Child Lock" feature that you can set when the oven is not in use.

* To set the Child Lock.After step 1 for Auto Start.

Child Lock

2

STOPCLEAR

INSTANT COOKSTART

INSTANT COOKSTART

22

* To unlock the control panel.After step 2 for Child Lock.


This feature is mainly for use by retail outlets, and also allows you to practice key operations.

* To demonstrate.After step 1 for Auto start.

Demonstration Mode

The time of day will appear in thedisplay. The oven is ready to use.




Cooking operations can now be demonstrated with no power in the oven.

* Suppose you demonstrate Instant Cook.


Then DEMO,SHARP, MICROWAVE,OVEN will appear repeatedly.

2

3



The cooking time will begin countingdown to zero at ten times the speed.When the timer reaches zero,END will appear in the display.

1


* To cancel the Demonstration Mode.After step 2 above.



3

3

COOK

STOPCLEAR

INSTANT COOKSTART

INSTANT COOKSTART

STOPCLEAR

23

Each pad carries useful guide.

* To get the guide for MULTI COOK pad. After step 1 for Auto Start.


Press the MULTI COOK pad.

Info on Pads

The guide message will be repeated twice, and then the display will show the time of day.If you want to cancel the guide, press the STOP/CLEAR pad.

Each setting of Automatic Operations has a cooking hint.If you wish to check, press the HELP pad whenever HELP is lit in the display.

NOTE : For SENSOR INSTANT ACTION, HELP is not lit in the display, so press the HELP pad before pressingthe desired SENSOR INSTANT ACTION pad.

Help

2

Less/More Setting

The cooking times programmed into the automatic menus are tailored to the mostpopular tastes. To adjust the cooking time to your individual preference use the“more” or “less” feature to either add (more) or reduce (less) cooking time.

The LESS/MORE pads can be used to adjust the cooking time of the following features– SENSOR INSTANT ACTION – REHEAT SENSOR – MULTI COOK– CONVENIENCE / PIZZA – EASY DEFROST

To adjust cooking time, press the LESS or MORE pad at the beginning of the procedure.

* Suppose you want to cook 1.0 kg Fresh Vegetables for less time than the standard setting.


Press the LESS pad.

Press the SENSOR INSTANTACTION pad for Fresh Vegetables(Within 1 minute of closing the door).2

1

COOK

COOK

COOK

COOK

MULTICOOK

LESS

FreshVegetables

24

Increasing or Decreasing Time During A Cooking Programme

Microwave, Convection, Grilling or Mix time can be added or decreased during a cooking programme using the“MORE” or “LESS” pads.

* Suppose you want to increase cooking time by 2 minutes during 5 minutes on MEDIUM cooking.


1

2

3

4

Select microwave cooking and power levelby pressing the POWER LEVEL pad asrequired.(for MEDIUM press three times)



x3

The timer starts to count down.

x2

Press the MORE pad twice to increase timeby two minutes.

COOK

COOK

COOK

Alarm

Your oven has an alarm function. If you leave food in the oven after cooking, the oven will "beep" 3 times andREMOVE FOOD will be appeared in the display after 2 minutes.If you do not remove the food at that time, the oven will "beep" 3 times after 4 minutes and 6 minutes.

POWERLEVEL

INSTANT COOKSTART

MORE

25

CARE AND CLEANINGDisconnect the power supply cord before cleaning or leave the door open to inactivate the oven.Before cleaning ensure oven cavity is cool.

CLEAN THE OVEN AT REGULAR INTERVALS - Keep the oven clean, or it could lead to deterioration of thesurface. This could adversely affect the life of the appliance and possibly result in a hazardous situation.

Exterior:The outside may be cleaned with mild soap and warm water, wipe clean with a damp cloth. Avoid the use ofharsh abrasive cleaners.

Door:Wipe the door and window on both sides, the door seals and adjacent parts frequently with a damp cloth toremove any spills or spatters. Do not use abrasive cleaner.

Touch Control Panel:Wipe the panel with a cloth dampened slightly with water only.Do not scrub or use any sort of chemical cleaners. Avoid the use of excess water.

Interior walls:Wipe spatters and spills with a little dish washing liquid on a soft damp cloth for hygienic reasons. For heavierstains inside the oven cavity only, use a mild stainless steel cleaner applied with a soft damp cloth. Do not applyto the inside of the door. Wipe clean ensuring all cleaner is removed.After use wipe the waveguide cover in the oven with a soft damp cloth to remove any food splashes. Built-upsplashes may overheat and begin to smoke or catch fire. Do not remove the waveguide cover. You can holdthe bottom heater up by hand for cleaning only. After cleaning, sit the bottom heater down in the lowest position(see page 4 and Figure 1).DO NOT USE CAUSTIC CLEANERS, ABRASIVE OR HARSH CLEANSERS OR SCOURING PADS ONYOUR OVEN. NEVER SPRAY OVEN CLEANERS DIRECTLY ONTO ANY PART OF YOUR OVEN.DO NOT USE A STEAM CLEANER. Avoid using excesswater. After cleaning the oven, ensure any water is removewith a soft cloth.

Note:At regular intervals, heat the oven referring to "Heatingwithout Food" on page 9. Because, the splashed dirt orfood oil remained around the top and bottom heaters andoven walls may cause the smoke and odour.

Turntable/Turntable Support/Racks:Wash with mild soapy water and dry thoroughly. Bottom heater

Figure 1

26

SERVICE CALL CHECKCheck the following before calling service:1. Does the display light? Yes No2. When the door is opened, does the oven lamp come on? Yes No3. Place one cup of water (approx. 250 ml) in a glass measure in the oven and close the door securely.

Press the INSTANT COOK / START.A. Does the oven lamp light? Yes NoB. Does the cooling fan work? Yes No

(Put your hand over the rear ventilation openings.)C. Does the turntable rotate? Yes No

(The turntable can rotate clockwise or counterclockwise. This is quite normal.)D. Does the COOK indicator light? Yes NoE. After one minute, did an audible signal sound? Yes NoF. Is the water inside the oven hot? Yes No

4. Remove water from the oven and programme the oven for 3 minutes on GRILL mode using top and bottomheaters.A. Do the top and bottom heater symbols and COOK indicator light? Yes NoB. After 3 minutes, do the both heaters become red? (Pay special attention to prevent burns when checking

the bottom heater) Yes No

If "NO" is the answer to any of the above questions, please check your wall socket and the fuse in your meterbox.If both the wall socket and the fuse are functioning properly, CONTACT YOUR NEAREST SERVICE CENTREAPPROVED BY SHARP.NOTE: 1. If time in the display is counting down very rapidly, check Demonstration Mode.

(Please see page 22 for detail.)2.The following thing is not trouble;

Each cooking mode has a maximum cooking time. If you operate the oven longer than the maximumtime, the power will automatically be reduced. The table below shows the maximum time for eachcooking mode.

Maximum cooking time

20 min.

30 min.

15 min.Top heater 10 min.

Bottom heater 10 min.

Cooking mode

Microwave 100% cooking

Grill cooking

Top heaterBottom heaterTop and bottom

heaters

SPECIFICATIONSAC Line Voltage : Single phase 230-240V, 50Hz.AC Power Required :

Microwave 1.6 kWGrill 2.1kW

Output Power :Microwave 900W* (IEC)Grill Heater 1200W (Top heater)

800W (Bottom heater)2000W (Top and bottom heater)

Microwave Frequency : 2450 MHz (Class B/Group 2)**Outside Dimensions : 520mm(W) x 309mm(H) x 502mm(D)Cavity Dimensions : 352mm(W) x 207mm(H) x 368mm(D)Cooking Uniformity : Turntable (325mm in diameter) systemWeight : Approx. 20kg

* When tested in accordance with AS/NZS 2895.1.1995** This is the classification of ISM (Industrial, Scientific and Medical) equipment described in the International

Standard CISPR11.

27

NOTE

CO

OK

ING

GU

IDE

S

CO

NT

EN

TS

CO

OK

ING

GU

IDE

1

HELP

FUL

HINT

SCO

OKW

ARE

AND

UTEN

SIL

GUID

E4

6

REHE

AT S

ENSO

RM

ENU

GUI

DE7

MUL

TI C

OO

KM

ENU

GUI

DE8

EASY

DEF

ROST

MEN

U G

UIDE

10

SENS

OR

INST

ANT

ACTI

ON

MEN

U G

UIDE

3

CONV

ENIE

NCE/

PIZZ

AM

EN

U G

UID

ERE

CIPE

S

4011

-

1

HE

LP

FU

L H

INT

S

1.A

RR

AN

GE

ME

NT

Arr

ange

food

s ca

refu

lly. P

lace

thic

kest

are

as to

war

d ou

tsid

e of

dis

h.E

g.A

rran

ge v

eget

able

s in

a s

hallo

w d

ish

in th

e fo

llow

ing

way

:H

ard

Veg

etab

les

arou

nd th

e ou

tsid

e, S

oft V

eget

able

sin

the

cent

re, M

ediu

m V

eget

able

s in

-bet

wee

n.2.

TU

RN

ING

Foo

ds s

uch

as p

oultr

y an

d jo

ints

of m

eat s

houl

d be

turn

ed o

ver

afte

r ha

lf th

eco

okin

g tim

e.3.

CO

VE

RIN

GC

over

foo

ds in

the

mic

row

ave

if yo

u w

ould

nor

mal

ly c

over

the

foo

d in

you

ror

dina

ry o

ven,

or t

o re

tain

moi

stur

e. C

over

food

s su

ch a

s V

eget

able

s, C

asse

-ro

les,

or

whe

n R

ehea

ting.

Use

to c

over

food

s:

4.P

IER

CIN

GP

ierc

e po

tato

es, e

ggs,

oys

ters

, tom

atoe

s or

any

food

s w

ith a

ski

n or

mem

bran

eto

allo

w s

team

to e

scap

e.

5.S

HIE

LDIN

GS

hiel

d us

ing

smal

l pie

ces

of a

lum

iniu

m fo

il to

shi

eld

thin

are

as o

f mea

t, fis

h an

dpo

ultr

y or

edg

es o

f cak

es to

pre

vent

ove

rcoo

king

.

6.S

TA

ND

ING

TIM

ES

tand

ing

time

is i

mpo

rtan

t. A

fter

cook

ing

or d

efro

stin

g en

sure

ade

quat

est

andi

ng t

ime.

Thi

s al

low

s th

e fo

od t

o co

ntin

ue c

ooki

ng o

r he

atin

g. R

efer

to

cook

ing

guid

es fo

r ea

ch m

enu

or a

ccor

ding

to m

anuf

actu

rers

inst

ruct

ions

.7.

ST

IRR

ING

Stir

food

s fr

om th

e ou

tsid

e to

the

cent

re o

f the

dis

h, o

nce

or tw

ice

durin

g co

okin

gif

poss

ible

.E

g. C

asse

role

s an

d S

auce

s.

MIC

RO

WA

VE

CO

OK

ING

8.S

IZE

Sm

all

piec

es c

ook

fast

er t

han

larg

e on

es.

To

spee

d co

okin

g, c

ut p

iece

ssm

alle

r th

an 5

cm

so

mic

row

aves

can

pen

etra

te to

the

cent

re fr

om a

ll si

des.

For

eve

n co

okin

g, m

ake

all t

he p

iece

s th

e sa

me

size

.9.

DE

NS

ITY

The

dep

th to

whi

ch m

icro

wav

es p

enet

rate

food

var

ies

depe

ndin

g on

the

food

'sde

nsity

. Por

ous

food

s lik

e m

ince

d be

ef o

r mas

hed

pota

toes

mic

row

ave

fast

erth

an d

ense

one

s lik

e st

eak

or w

hole

pot

atoe

s.10

.F

AT

AN

D B

ON

EM

arbl

ing

with

in m

eat,

or a

thin

, eve

n la

yer

of fa

t on

a ro

ast,

spee

ds c

ooki

ng.

Larg

e fa

tty a

reas

or e

xces

s dr

ippi

ngs

in d

ish

attr

act e

nerg

y aw

ay fr

om m

eat,

and

slow

s co

okin

g. C

entr

e bo

nes

do n

ot a

ffect

coo

king

, but

bon

e on

the

side

of m

eat c

ondu

cts

heat

to th

e ar

eas

next

to it

.11

.S

TA

RT

ING

TE

MP

ER

AT

UR

EF

roze

n or

refr

iger

ated

food

take

s lo

nger

to h

eat t

han

food

at r

oom

tem

pera

ture

.C

ooki

ng ti

mes

in th

is b

ook

are

base

d on

nor

mal

sto

rage

tem

pera

ture

s. S

ince

room

s, re

frig

erat

ors

and

free

zers

diff

er in

tem

pera

ture

, che

ck fo

r don

enes

s at

the

min

imum

tim

e.

12.

QU

AN

TIT

YM

icro

wav

e co

okin

g tim

es a

re d

irect

ly re

late

d to

the

amou

nt o

f foo

d in

the

oven

.B

ecau

se e

nerg

y is

abs

orbe

d by

the

food

itse

lf, o

ne p

otat

o or

a s

ingl

e pi

ece

ofch

icke

n co

oks

rapi

dly.

Whe

n th

e en

ergy

is

divi

ded

amon

g se

vera

l ite

ms,

cook

ing

take

s m

ore

time.

13.

CO

ND

EN

SA

TIO

NC

onde

nsat

ion

is a

nor

mal

par

t of

mic

row

ave

cook

ing.

The

hum

idity

and

moi

stur

e in

foo

d w

ill i

nflu

ence

the

am

ount

of

cond

ensa

tion

in t

he o

ven.

Gen

eral

ly, c

over

ed fo

ods

will

not

cau

se a

s m

uch

cond

ensa

tion

as u

ncov

ered

food

s. E

nsur

e th

at th

e ve

ntila

tion

open

ings

are

not

blo

cked

.14

.GE

NE

RA

LY

our

mic

row

ave

oven

is c

apab

le o

f hea

ting

food

and

bev

erag

es v

ery

quic

kly

ther

efor

e, it

is v

ery

impo

rtan

t tha

t you

sel

ect t

he a

ppro

pria

te c

ooki

ng ti

me

and

pow

er le

vel f

or th

e ty

pe a

nd q

uant

ity o

f foo

d to

be

heat

ed. I

f you

are

uns

ure

ofth

e co

okin

g tim

e an

d po

wer

leve

l req

uire

d, b

egin

with

low

coo

king

tim

es a

ndpo

wer

leve

ls u

ntil

the

food

is s

uffic

ient

ly h

eate

d ev

enly

thro

ugho

ut.

PA

PE

R T

OW

EL

LID

PLA

ST

IC W

RA

P

TO

MA

TO

EG

G

FIS

H

C

HIC

KE

N

ST

IR

2

HE

LP

FU

L H

INT

S

a) H

igh

mix

top

grill

- T

op b

row

ner

with

70%

mic

row

ave

pow

er.

b) L

ow m

ix to

p gr

ill -

Top

bro

wne

r w

ith 5

0% m

icro

wav

e po

wer

.

c) H

igh

mix

bot

tom

gril

l - B

otto

m b

row

ner

with

50%

mic

row

ave

pow

er.

d) L

ow m

ix b

otto

m g

rill -

Bot

tom

bro

wne

r w

ith 1

0% m

icro

wav

e po

wer

.

1. U

se th

ick

oven

glo

ves

whe

n re

mov

ing

the

food

or

turn

tabl

e fr

om th

e ov

en to

PR

EV

EN

T B

UR

NS

. B

ecau

se t

he o

ven

cavi

ty,

door

, tu

rnta

ble,

tur

ntab

lesu

ppor

t, ra

cks,

dis

hes

and

espe

cial

ly b

otto

m h

eate

r w

ill b

ecom

e ve

ry h

ot.

2. F

or b

est r

esul

ts, p

rehe

at to

requ

ired

tem

pera

ture

with

the

turn

tabl

e in

the

oven

.A

dd fo

od a

fter

preh

eatin

g.3.

Met

al c

ookw

are

can

be u

sed.

Rou

nd p

izza

tray

s ar

e ex

celle

nt c

ooki

ng u

tens

ilsfo

r co

okin

g.

4. If

you

are

coo

king

and

wis

h to

che

ck th

e te

mpe

ratu

re y

ou h

ave

prog

ram

med

,si

mpl

y pr

ess

the

CO

NV

EC

pad

. The

pro

gram

med

tem

pera

ture

will

be

disp

laye

das

long

as

CO

NV

EC

pad

is p

ress

ed.

5. D

o no

t coo

k 2

laye

rs o

f eg.

bis

cuits

at t

he s

ame

time.

CO

NV

EC

TIO

N C

OO

KIN

G

CA

KE

TIN

SQ

UA

RE

DIS

HP

IZZ

A T

RA

Y

GR

ILL

CO

OK

ING

1. U

se th

ick

oven

glo

ves

whe

n re

mov

ing

the

food

or

turn

tabl

e fr

om th

e ov

en to

PR

EV

EN

T B

UR

NS

. B

ecau

se t

he o

ven

cavi

ty,

door

, tu

rnta

ble,

tur

ntab

lesu

ppor

t, ra

cks,

dis

hes

and

espe

cial

ly b

otto

m h

eate

r w

ill b

ecom

e ve

ry h

ot.

2. F

oods

may

be

cook

ed e

ither

dire

ctly

on

turn

tabl

e, o

r usi

ng th

e hi

gh o

r low

rack

s.

HIG

H R

AC

KLO

W R

AC

K

MIX

CO

OK

ING

1.T

here

are

four

aut

omat

ic, p

repr

ogra

mm

ed m

ix s

ettin

gs.

2.U

se th

ick

oven

glo

ves

whe

n re

mov

ing

the

food

or

turn

tabl

e fr

om th

e ov

en to

PR

EV

EN

T B

UR

NS

. B

ecau

se t

he o

ven

cavi

ty,

door

, tu

rnta

ble,

tur

ntab

lesu

ppor

t, ra

cks,

dis

hes

and

espe

cial

ly b

otto

m h

eate

r w

ill b

ecom

e ve

ry h

ot.

3.M

etal

coo

kwar

e ca

n be

use

d.D

urin

g m

ix c

ooki

ng s

ome

met

al u

ten-

sils

may

cau

se a

rcin

g w

hen

they

com

e in

con

tact

with

ove

n w

alls

or

acce

ssor

y ra

cks.

To

prev

ent a

rcin

gw

hen

usin

g a

met

al ti

n, p

lace

a h

eat

resi

stan

t di

sh (

Pyr

ex

pie

pla

te,

dinn

er p

late

) bet

wee

n th

e tin

and

the

rack

.C

AK

E T

INP

IZZ

A T

RA

Y

3

CO

OK

WA

RE

& U

TE

NS

IL G

UID

E

CA

KE

TIN

PIZ

ZA

TR

AY

PA

PE

R T

OW

EL

FO

IL

RIN

G C

EN

TR

E D

ISH

S

QU

AR

E D

ISH

YE

S

YE

S

YE

S

NO

YE

S

NO

NO

NO

NO

NO

NO

NO

NO

NO

NO

YE

S(L

OW

RA

CK

ON

LY)

YE

S

NO

YE

S

For

Shi

eldi

ng

YE

S

YE

S

YE

S

YE

S(m

icro

wa

ve

safe

wra

p on

ly)

YE

S

YE

S

YE

S

Def

rost

Onl

y

YE

S

NO

ME

TA

L R

AC

KS

OV

EN

PR

OO

F G

LAS

S DE

FR

OS

T R

AC

K

��

��

��

��

��

��

MIC

RO

WA

VE

GR

ILL

MIX

CO

OK

ING

CO

NV

EC

TIO

N

YE

S

YE

S

YE

S

NO

YE

S

NO

NO

NO

NO

NO

NO

NO

NO

NO

NO

YE

S

YE

S

YE

S

NO

For

Shi

eldi

ng

NO

NO

NO

NO

NO

NO

NO

NO

NO

NO

*1

*2

ME

TA

L R

AC

KS

GL

AS

SW

AR

E/C

ER

AM

IC(H

EA

T R

ES

IST

AN

T)

ME

TA

L C

OO

KW

AR

E

OV

EN

BA

GS

AL

UM

INIU

M F

OIL

NO

N-S

TIC

K P

AP

ER

GR

EA

SE

-PR

OO

F P

AP

ER

WA

XE

D P

AP

ER

PL

AS

TIC

WR

AP

PA

PE

R T

OW

EL

PL

AS

TIC

CO

OK

WA

RE

MIC

RO

WA

VE

SA

FE

BR

OW

NIN

G D

ISH

DE

FR

OS

T R

AC

K

TH

ER

MO

ME

TE

RS

MIC

RO

WA

VE

SA

FE

CO

NV

EN

TIO

NA

L

*3

*1 W

hen

usin

g m

etal

ute

nsil,

pla

ce a

hea

t res

ista

nt d

ish

betw

een

the

met

al u

tens

il an

d th

e ra

ck (

refe

r to

pag

e 2

).*2

For

coo

king

food

with

hig

h fa

t con

tent

s, d

o no

t brin

g th

e w

rap

in c

onta

ct w

ith th

e fo

od a

s it

may

mel

t.*3

Som

e m

icro

wav

e sa

fe p

last

ic c

ookw

are

are

not s

uita

ble

for

cook

ing

food

s w

ith h

igh

fat a

nd s

ugar

con

tent

.

4

Sta

nd

ing

Tim

e(m

inu

tes)

Men

uIn

itia

lT

emp

erat

ure

(ap

pro

x.)

Co

oki

ng

Met

ho

dP

roce

du

reW

eig

ht

Ran

ge

Fre

sh V

eget

able

s

Car

rots

Pot

ato

Bea

nsB

russ

els

Spr

outs

Bro

ccol

iC

aulif

low

erZ

ucch

ini

Spi

nach

Cab

bage

Squ

ash

+3°

CR

efrig

erat

ed•

Was

h th

e ve

geta

bles

.•

Pie

rce

skin

of s

quas

h w

ith fo

lk.

•A

rran

ge t

he v

eget

able

s in

a s

hallo

w d

ish

in t

he f

ollo

win

g w

ay :

har

dve

geta

bles

aro

und

the

outs

ide,

sof

t veg

etab

les

in th

e ce

ntre

, med

ium

vege

tabl

es in

-bet

wee

n.•

Cov

er w

ith a

gla

ss li

d or

pla

stic

wra

p.•

Afte

r co

okin

g, s

tand

cov

erd

and

stir.

Mic

ro0.

1-1.

0 kg

hard

veg

etab

les

med

ium

veg

etab

les

1-5

SE

NS

OR

INS

TAN

T A

CTI

ON

ME

NU

GU

IDE

Reh

eat

Pie

mea

t1-

4 pi

eces

(1 p

iece

, app

rox.

180

g)+

3°C

Ref

riger

ated

Mic

roT

op/b

otto

mgr

ill

•R

emov

e fr

om p

acka

ge.

•P

lace

dire

ctly

ont

o tu

rnta

ble.

•A

fter

cook

ing,

sta

nd.

1-3

Jac

ket

Po

tato

Pot

ato

(who

le)

1-10

pie

ces

(1

piec

e, a

ppro

x. 1

50g)

+20

°CR

oom

tem

pera

ture

•U

se w

ashe

d ne

w p

otat

oes.

•P

ierc

e tw

ice

with

fork

on

each

sid

e.•

Pla

ce o

n ou

tsid

e of

turn

tabl

e.•

Whe

n ov

en s

tops

and

TU

RN

, P

OT

AT

O O

VE

R is

dis

play

ed,

turn

ove

rpo

tato

es a

nd c

ontin

ue c

ooki

ng.

•A

fter

cook

ing,

sta

nd, c

over

ed w

ith a

lum

iniu

m fo

il.

Mic

ro3-

10

0.1-

1.0

kg–1

8°C

Fro

zen

•B

efor

e co

okin

g, s

epar

ate

vege

tabl

es e

g. b

rocc

oli a

s m

uch

as p

ossi

ble.

•A

rran

ge t

he v

eget

able

s in

a s

hallo

w d

ish

in t

he f

ollo

win

g w

ay :

har

dve

geta

bles

aro

und

the

outs

ide,

sof

t veg

etab

les

in th

e ce

ntre

, med

ium

vege

tabl

es in

-bet

wee

n.•

Cov

er w

ith a

gla

ss li

d or

pla

stic

wra

p.•

Afte

r co

okin

g, s

tand

cov

ered

and

stir

.

Mic

ro1-

5

hard

veg

etab

les

med

ium

veg

etab

les

soft

vege

tabl

es

soft

vege

tabl

es

Fro

zen

Veg

etab

les

Car

rots

Bea

nsB

russ

els

Spr

outs

Bro

ccol

iC

aulif

low

erC

orn

Gre

en P

eas

Mix

ed V

eget

able

s

5

1-5

Ric

e1/

2 -

4 cu

psM

icro

+60

°CH

ot ta

p w

ater

or

soup

sto

ck

•W

ash

rice

until

wat

er r

uns

clea

r.•

Pla

ce in

to a

Pyr

ex®

bow

l and

cov

er w

ith h

ot s

oup

stoc

k or

with

hot

tap

wat

er.

•C

ook

unco

vere

d.•

Whe

n ov

en s

tops

and

ST

IR is

dis

play

ed, s

tir a

nd c

ontin

ue c

ooki

ng.

•A

fter

cook

ing,

sta

nd a

nd s

tir.

Ric

e

1 /2

cup

1 cu

p1

1 /2 cu

ps2

cups

3 cu

ps4

cups

Sou

p st

ock

or H

ot ta

pw

ater

(1c

up =

250

ml)

1 cu

p1

1 /2

cups

2 cu

ps4

cups

4 1 /

2 cu

ps6

cups

Sta

nd

ing

Tim

e(m

inu

tes)

Men

uIn

itia

lT

emp

erat

ure

(ap

pro

x.)

Co

oki

ng

Met

ho

dP

roce

du

reW

eig

ht

Ran

ge

1-5

Pas

ta1/

2 -

4 cu

psM

icro

+60

°CH

ot ta

p w

ater

•P

lace

into

a P

yrex

® b

owl a

nd c

over

with

hot

tap

wat

er.

•C

ook

unco

vere

d.•

Whe

n ov

en s

tops

and

ST

IR is

dis

play

ed, s

tir a

nd c

ontin

ue c

ooki

ng.

•A

fter

cook

ing,

sta

nd a

nd s

tir.

Pas

ta

1 /2

cup

1 cu

p1

1 /2 cu

ps2

cups

3 cu

ps4

cups

Hot

tap

wat

er(1

cup

= 2

50m

l)

2 cu

ps2

cups

3 cu

ps4

cups

5 cu

ps6

cups

6

Sta

nd

ing

Tim

e(m

inu

tes)

Men

uIn

itia

lT

emp

erat

ure

(ap

pro

x.)

Pro

ced

ure

Wei

gh

tR

ang

e

Din

ner

Pla

te+

3°C

Ref

riger

ated

ME

AT

PO

TA

TO

VE

GE

TA

BLE

S17

5-18

0g12

5g10

0g

Bee

f, La

mb

slic

ed2

varie

ties

Chi

cken

, T-B

one

eg. s

liced

Car

rot,Z

ucch

ini

Bro

ccol

i

Co

oki

ng

Met

ho

d

Mic

ro•

Cov

er w

ith p

last

ic w

rap.

•P

lace

on

the

low

rac

k.•

Afte

r co

okin

g, s

tand

cov

ered

.

1 se

rve

(app

rox.

400

g)

2

Reh

eat

Piz

za

Cas

sero

les

Bee

f Str

ogan

off

Spr

ingt

ime

Lam

bA

pric

ot C

hick

en

Can

ned

Fo

od

Bak

ed B

eans

Spa

ghet

ti

•P

lace

piz

za o

n th

e lo

w r

ack.

•P

lace

into

a c

asse

role

dis

h, a

nd c

over

with

lid.

•A

fter

cook

ing,

stir

and

sta

nd c

over

ed.

+20

°CR

oom

tem

pera

ture

+3°

CR

efrig

erat

edM

icro

1-4

piec

es (

1 pi

eces

, app

rox.

90

g)

1-4

cups

(1

cup,

250

ml)

1-5

+3°

CR

efrig

erat

edM

icro

RE

HE

AT

SE

NS

OR

ME

NU

GU

IDE

Whe

n yo

u re

heat

the

fol

low

ing

men

us w

ith R

EH

EA

TS

EN

SO

R,

pres

s th

e R

EH

EA

T S

EN

SO

R p

ad a

nd t

henu

mbe

r pa

d of

the

men

u.

1.D

inne

r P

late

2.R

ehea

t Piz

za3.

Cas

sero

les/

Can

ned

Foo

d

1No

. 2 3

7

Sta

nd

ing

Tim

e(m

inu

tes)

Men

uIn

itia

lT

emp

erat

ure

(ap

pro

x.)

Co

oki

ng

Met

ho

dP

roce

du

reW

eig

ht

Ran

ge

No

.

Fre

sh p

izza

1 pi

zza

+ 3

°C

Top

/bot

tom

•A

dd p

aste

and

topp

ings

of y

our

choi

ce to

fres

h pi

zza

base

.T

oppi

ng in

clud

e:(5

00 -

700

g)R

efrig

erat

edgr

ill•

Pla

ce d

irect

ly o

nto

turn

tabl

e.H

amT

op g

rill

Che

ese

Oni

onO

lives

Cap

sicu

mM

ushr

oom

sP

eper

oni

Cab

anos

siP

inea

pple

Fro

zen

Pas

ta0.

3 -

1.0k

g-1

8 °C

Mic

ro•

Rem

ove

the

past

a fr

om fo

il tr

ay a

nd p

lace

in a

hea

t - r

esis

tant

cer

amic

dis

h.In

clud

es:

Fro

zen

Mix

•P

lace

on

the

low

rac

k.La

sagn

ete

mpe

ratu

re•

Do

not c

over

.C

anne

lloni

•A

fter

cook

ing,

sta

nd

Fri

es0.

1 -

0.5k

g-1

8 °C

Mic

ro•

Pla

ce d

irect

ly o

nto

turn

tabl

e.In

clud

es:

Fro

zen

Top

/bot

tom

•W

hen

oven

sto

ps a

nd T

UR

N F

RIE

S, O

VE

R is

dis

play

ed, t

urn

over

frie

s an

dW

edge

ste

mpe

ratu

regr

ill c

ontin

ue c

ooki

ng.

Crin

kle

cut

Top

gril

lS

hoe

strin

g

Fro

zen

piz

za0.

2 -

0.5

kg-1

8 °C

Mic

ro•

Rem

ove

from

pac

kage

.T

op/b

otto

m•

Pla

ce d

irect

ly o

nto

turn

tabl

e.gr

ill

CO

NV

EN

IEN

CE

/PIZ

ZA

ME

NU

GU

IDE

1. F

roze

n P

izza

4. F

roze

n P

asta

2. F

resh

Piz

za5.

Cru

mbe

d F

ish

3. F

ries

6. F

inge

r F

ood

To

cook

the

follo

win

g C

ON

VE

NIE

NC

E/P

IZZ

A m

enus

.P

ress

the

CO

NV

EN

IEN

CE

/PIZ

ZA

pad

and

the

num

ber

pad

of th

e m

enu.

Fin

ger

Fo

od

0.2

- 0.

8kg

-18

°CM

icro

• R

emov

e fr

om p

acka

ge.

Incl

udes

:F

roze

nT

op/b

otto

m•

Pla

ce d

irect

ly o

nto

turn

tabl

e.P

arty

pie

ste

mpe

ratu

regr

illP

arty

sau

sage

rol

lsT

op g

rill

Coc

ktai

l spr

ing

rolls

Min

i chi

cken

dru

m s

ticks

Sea

sha

ntys

Chi

cken

chi

ppee

s, C

alam

ari

Froz

ente

mpe

ratu

re

6

Cru

mb

ed F

ish

0.1

- 0.

5kg

-18

°CM

icro

• R

emov

e fr

om p

acka

ge.

Incl

udes

:F

roze

nT

op/b

otto

m•

Pla

ce d

irect

ly o

nto

turn

tabl

e.F

ish

finge

rste

mpe

ratu

regr

illB

atte

red

Fis

hT

op g

rill

321 42-

5

5

8

MU

LTI C

OO

K M

EN

U G

UID

EW

hen

you

cook

the

follo

win

g m

enus

with

MU

LTI C

OO

K, p

ress

the

MU

LTI C

OO

K p

ad a

nd th

e nu

mbe

rpa

d of

the

men

u.

Wei

gh

tR

ang

eM

enu

No

.In

itia

lT

emp

erat

ure

(ap

pro

x.)

Pro

ced

ure

+3°

CR

efrig

erat

ed

Sta

nd

ing

Tim

e(m

inu

tes)

Co

oki

ng

Met

ho

d

Mix

•T

ie m

eat w

ith s

trin

g.•

Pla

ce fa

t sid

e do

wn

on th

e lo

w r

ack.

•W

hen

oven

sto

ps a

nd T

UR

N B

EE

F, O

VE

R is

dis

play

ed, t

urn

beef

ove

r.•

Afte

r co

okin

g, s

tand

cov

ered

with

alu

min

ium

foil.

1

0.5-

3.0

kg5-

15 R

oas

t B

eef

*Y

ou c

an s

elec

t de

sire

dco

okin

g re

sult.

MO

RE

- W

ell d

one

ST

D -

Med

ium

LES

S -

Rar

e

•P

lace

fat s

ide

dow

n on

the

low

rac

k.•

Whe

n ov

en s

tops

and

TU

RN

LA

MB

, OV

ER

is d

ispl

ayed

, tur

n la

mb

over

.•

Afte

r co

okin

g, s

tand

cov

ered

with

alu

min

ium

foil.

+3°

CR

efrig

erat

edM

ix0.

5-2.

5 kg

5-15

Ro

ast

Lam

b*

You

can

sel

ect

desi

red

cook

ing

resu

lt.M

OR

E -

Wel

l don

eS

TD

- M

ediu

m

+3°

CR

efrig

erat

edM

ix•

Pla

ce b

reas

t sid

e do

wn

on th

e lo

w r

ack.

•W

hen

oven

sto

ps a

nd T

UR

N, C

HIC

KE

N O

VE

R is

dis

play

ed, t

urn

chic

ken

over

.•

Afte

r co

okin

g, s

tand

cov

ered

with

alu

min

ium

foil.

Pre

para

tion

befo

re c

ooki

ng•

Rem

ove

neck

and

exc

ess

fat f

rom

chi

cken

.•

Was

h an

d dr

y ch

icke

n.•

Tie

legs

toge

ther

.

31.

0-2.

0 kg

5-15

Ro

ast

Ch

icke

n

2

1. R

oast

Bee

f4.

Roa

st P

ork

2. R

oast

Lam

b5.

Gril

led

Ste

ak/C

hops

3. R

oast

Chi

cken

6. G

rille

d C

hick

en P

iece

s

9

Wei

gh

tR

ang

eM

enu

No

.In

itia

lT

emp

erat

ure

(ap

pro

x.)

Pro

ced

ure

Sta

nd

ing

Tim

e(m

inu

tes)

Co

oki

ng

Met

ho

d

5-15

Ro

ast

Po

rk0.

5 -

3.0

kg+

3°C

Mix

Ref

riger

ated

Incl

udes

:T

-bon

e S

teak

Rum

p S

teak

Por

k C

hops

Lam

b C

hum

p C

hops

Lam

b Io

in C

hops

Gri

lled

Ste

ak/C

ho

ps

0.3

- 1.

0 kg

+3°

CT

op/b

otto

m•

Pla

ce d

irect

ly o

nto

turn

tabl

e.R

efrig

erat

edgr

ill•

Whe

n ov

en s

tops

and

DR

AIN

, JU

ICE

S, T

UR

N, S

TE

AK

CH

OP

S,

OV

ER

is d

ispl

ayed

, DR

AIN

FA

T J

UIC

ES

and

turn

mea

t ove

r.

Gri

lled

Ch

icke

n P

iece

s0.

3 -

1.0

kg+

3°C

Mix

Ref

riger

ated

Top

gril

l

4 5 65

• T

ie m

eat w

ith s

trin

g (lo

ins

only

).•

Bru

sh r

ind

light

ly w

ith o

il an

d se

ason

with

sal

t.•

Pla

ce r

ind

side

dow

n on

the

low

rac

k.•

Whe

n ov

en s

tops

and

TU

RN

PO

RK

, O

VE

R is

dis

play

ed,

turn

por

kov

er.

• A

fter

cook

ing,

sta

nd c

over

ed w

ith a

lum

iniu

m fo

il.

• P

lace

chi

cken

ski

n si

de d

own

on th

e hi

gh r

ack

and

seas

on.

• W

hen

oven

sto

ps a

nd T

UR

N,

CH

ICK

EN

, P

IEC

ES

, O

VE

R i

s di

s-pl

ayed

, tur

n ch

icke

n ov

er a

nd s

easo

n.•

Afte

r co

okin

g, s

tand

cov

ered

with

alu

min

ium

foil.

10

10-1

5

10-1

5

5-15

15-5

0

15-5

0

Sta

nd

ing

Tim

e(m

inu

tes)

Men

uP

roce

du

reQ

uan

tity

min

-max

(kg

's)

0.1-

3.0

0.1-

3.0

0.1-

3.0

1.0-

3.0

0.5-

3.0

Min

ced

Mea

tB

eef

Ste

ak/C

ho

ps

Ch

icke

n P

iece

s

Po

ult

ry

Ro

ast

Mea

tB

eef/L

amb/

Por

k

Foo

ds n

ot li

sted

in th

e G

uide

can

be

defr

oste

d us

ing

M•L

OW

set

ting.

NO

TE

:W

hen

free

zing

min

ced

mea

t, sh

ape

it in

to fl

at e

ven

size

s.F

or c

hick

en p

iece

s, s

teak

s an

d ch

ops,

free

ze s

epar

atel

y in

sin

gle

flat l

ayer

s an

d if

nece

ssar

y in

terle

ave

with

free

zer

plas

tic to

sep

arat

e la

yers

.T

his

will

ens

ure

even

def

rost

ing.

It is

als

o a

good

idea

to la

bel t

he p

acks

with

the

corr

ect w

eigh

ts.

•P

lace

shi

elde

d fr

ozen

min

ced

mea

t on

a de

fros

t rac

k.•

Whe

n th

e ov

en h

as s

topp

ed, r

emov

e de

fros

ted

port

ions

of m

ince

, tur

n ov

er a

nd s

hiel

ded

ges

with

foil

strip

s.•

Afte

r de

fros

t tim

e, s

tand

cov

ered

with

alu

min

ium

foil.

•S

ee N

OT

E b

elow

.

•S

hiel

d th

in e

nd o

f cho

ps o

r st

eaks

with

foil.

•P

ositi

on th

e fo

od w

ith th

inne

r pa

rts

in th

e ce

ntre

in a

sin

gle

laye

r on

a d

efro

st r

ack.

If pi

eces

are

stu

ck t

oget

her,

try

to s

epar

ate

as s

oon

as p

ossi

ble.

•W

hen

the

oven

has

sto

pped

, rem

ove

defr

oste

d pi

eces

, tur

n ov

er a

nd s

hiel

d th

e w

arm

port

ions

of

rem

aini

ng p

iece

s.•

Afte

r de

fros

t tim

e, s

tand

cov

ered

with

alu

min

ium

foil.

•S

ee N

OT

E b

elow

.

•S

hiel

d th

e ex

pose

d bo

ne w

ith fo

il.•

Pla

ce c

hick

en p

iece

s on

a d

efro

st r

ack.

•W

hen

the

oven

has

sto

pped

, rem

ove

any

defr

oste

d pi

eces

, tur

n ov

er a

nd s

hiel

d th

e w

arm

port

ions

of r

emai

ning

pie

ces.

•A

fter

defr

ost t

ime,

sta

nd c

over

ed w

ith a

lum

iniu

m fo

il.•

See

NO

TE

bel

ow.

•R

emov

e fr

om o

rigin

al w

rapp

er. S

hiel

d w

ing

and

leg

tips

with

foil.

•P

lace

bre

ast s

ide

dow

n on

a d

efro

st r

ack.

•W

hen

the

oven

has

sto

pped

, tur

n ov

er a

nd s

hiel

d th

e w

arm

por

tions

.•

Afte

r de

fros

t tim

e, s

tand

cov

ered

with

alu

min

ium

foil.

N.B

. A

fter

stan

ding

run

und

er c

old

wat

er to

rem

ove

gibl

ets

if ne

cess

ary.

•S

hiel

d th

e bo

ne a

nd th

e ed

ge w

ith fo

il st

rips

abou

t 2.5

cm w

ide.

•P

lace

join

t with

lean

sid

e fa

ce u

pwar

ds (

if po

ssib

le)

on a

def

rost

rac

k.•

Whe

n th

e ov

en h

as s

topp

ed, t

urn

over

and

shi

eld

the

war

m p

ortio

ns.

•A

fter

defr

ost t

ime,

sta

nd c

over

ed w

ith a

lum

iniu

m fo

il.

EA

SY

DE

FR

OS

T M

EN

U G

UID

E

11

VE

GE

TA

BL

ES

co

nti

nu

edH

ON

EY

CA

RR

OT

SR

HO

NE

Y G

ING

ER

ED

VE

GE

TA

BLE

ST

HO

T C

UR

RIE

D S

LAW

TM

INE

ST

RO

NE

SP

OT

AT

OE

S P

IZZ

AIO

LAU

PO

TA

TO

, AV

OC

AD

O A

ND

ON

ION

SA

LAD

SP

UM

PK

IN S

ALA

DU

SC

ALL

OP

ED

PO

TA

TO

ES

RS

QU

AS

H W

ITH

YO

GH

UR

TT

ST

UF

FE

D B

AK

ED

PO

TA

TO

ES

SS

UN

SH

INE

BR

US

SE

LS S

PR

OU

TS

TV

EG

ET

AB

LE P

LAT

TE

RR

DE

SS

ER

TS

AP

RIC

OT

WH

EA

TG

ER

M C

RU

NC

HIE

SX

AU

ST

RA

LIA

N F

RU

IT C

AK

EV

BA

KE

D A

PP

LES

VB

RE

AD

AN

D B

UT

TE

R P

UD

DIN

GW

CA

LIF

OR

NIA

N A

PP

LE C

RU

NC

HV

CA

RA

ME

L R

ICE

PU

DD

ING

WC

HO

CO

LAT

E M

OU

SS

EW

CH

OC

OLA

TE

CA

KE

VC

HO

CO

LAT

E C

HIP

CO

OK

IES

XC

HO

CO

LAT

E S

ELF

-SA

UC

ING

PU

DD

ING

WM

UE

SLI

CU

ST

AR

D D

ELI

GH

TX

CH

AR

TS

DE

FR

OS

TIN

G C

HA

RT

SY

FR

ES

H V

EG

ET

AB

LE C

HA

RT

ZF

RO

ZE

N V

EG

ET

AB

LE C

HA

RT

[G

LOS

SA

RY

OF

TE

RM

S`

GR

ILLI

NG

CH

AR

T]

GU

IDE

TO

CO

OK

ING

EG

GS

[R

EH

EA

TIN

G C

ON

VE

NIE

NC

ED

EF

RO

ST

ING

CO

NV

EN

IEN

CE

-FO

OD

CH

AR

T\

RIC

E A

ND

PA

ST

A C

OO

KIN

G C

HA

RT

[

PO

UL

TR

Y c

on

tin

ued

CH

ICK

EN

FIL

LET

BU

RG

ER

SL

CH

ICK

EN

FR

ICA

SS

EE

IC

HIC

KE

N IN

A P

OT

IC

HIC

KE

N P

RO

VE

NC

ALE

JC

HIC

KE

N T

ER

RIN

EJ

CH

ICK

EN

WIT

H B

AC

ON

AN

DI

LEE

K S

EA

SO

NIN

GC

RU

NC

HY

CA

ME

MB

ER

T C

HIC

KE

NL

HO

NE

Y C

HIC

KE

N L

EG

SK

RO

AS

T C

HIC

KE

NL

TA

ND

OO

RI C

HIC

KE

NJ

WH

OLE

ME

AL

CH

ICK

EN

J

SE

AF

OO

DB

OM

BA

Y A

VO

CA

DO

SC

ALL

OP

SP

BO

UIL

LAB

AIS

SE

PC

HE

ES

Y S

ALM

ON

RO

LLS

MC

RA

B M

OR

NA

YO

CR

ISP

Y M

AR

INA

TE

D C

RA

B S

TIC

KS

NG

AR

LIC

MU

SS

ELS

OG

AR

LIC

PR

AW

NS

MO

YS

TE

RS

KIL

PA

TR

ICK

QP

AE

LLA

MP

RA

WN

CU

TLE

TS

QP

RA

WN

CR

EO

LEN

SE

AF

OO

D L

AS

AG

NE

OS

ES

AM

E P

RA

WN

SO

SQ

UID

IN T

OM

AT

O A

ND

WIN

E S

AU

CE

PS

TE

AM

ED

SC

ALL

OP

S IN

N

BLA

CK

BE

AN

SA

UC

ET

AG

LIA

TE

LLE

AN

D C

RA

B S

ALA

DN

VE

GE

TA

BL

ES

CA

ULI

FLO

WE

R A

U G

RA

TIN

RC

AU

LIF

LOW

ER

PO

LON

AIS

EU

CH

OK

OS

WIT

H S

OU

R C

RE

AM

AN

D B

AC

ON

SG

RIL

LED

TO

MA

TO

ES

UE

AS

Y H

OM

E-M

AD

E R

ICE

RIS

OT

TO

R

AP

PE

TIS

ER

SG

AR

LIC

AN

D H

ER

B F

OC

AC

CIA

BQ

UIC

K N

AC

HO

SB

VE

GE

TA

BLE

FR

ITT

AT

AB

ME

AT

AP

RIC

OT

AN

D A

LMO

ND

CR

US

TY

LA

MB

GB

EE

F M

AD

EIR

AF

BE

EF

ST

RO

GA

NO

FF

DC

HIL

LI C

ON

CA

RN

EF

CO

RN

ED

BE

EF

DC

RU

ST

Y R

OS

EM

AR

Y L

AM

BC

CU

RR

IED

SA

US

AG

ES

DF

ILLE

T M

IGN

ON

GG

RIL

LED

KE

BA

BS

HH

AM

BU

RG

ER

HH

ER

BE

D L

OIN

OF

LA

MB

EH

ON

EY

RO

AS

T L

AM

BG

ITA

LIA

N S

PA

GH

ET

TI S

AU

CE

ELA

SA

GN

EC

MIN

TE

D P

ICN

IC L

OA

FF

MIX

ED

GR

ILL

HP

OR

K R

IBS

WIT

H C

HIL

LI P

LUM

SA

UC

EH

SH

EP

HE

RD

'S P

IEC

SP

INA

CH

LO

IN O

F L

AM

BG

SP

RIN

GT

IME

LA

MB

CA

SS

ER

OLE

DT

RO

PIC

AL

CU

RR

Y L

AM

BF

VE

AL

À L

A M

ED

ALL

ION

EV

EA

L A

ND

PIN

EA

PP

LEE

PO

UL

TR

YA

PR

ICO

T C

HIC

KE

NK

CH

EE

SE

AN

D H

ER

B C

HIC

KE

N L

EG

SK

CH

ICK

EN

AN

D A

PR

ICO

T S

ALA

DI

CH

ICK

EN

AN

D M

AC

AR

ON

I BA

KE

KC

HIC

KE

N C

AC

CIA

TO

RE

L

RE

CIP

ES

IND

EX

12

QU

ICK

NA

CH

OS

Ser

ves

4

200

g p

acke

t co

rn c

hip

s25

0 g

jar

of

sals

a1 /

2 c

up

so

ur

crea

m2

tab

lesp

oo

ns

tom

ato

pas

te1 /

4 cu

p g

rate

d t

asty

ch

eese

1.P

lace

cor

n ch

ips

in b

ase

of a

flan

dis

h.2.

Mix

sal

sa a

nd s

our

crea

m to

geth

er in

a s

mal

l bow

l.Pou

r ov

er c

orn

chip

s.3.

Spr

ead

tom

ato

past

e ov

er th

e to

p of

sal

sa.

4.S

prin

kle

with

che

ese.

5.P

lace

on

the

high

rac

k an

d co

ok fo

r 41 /

2 m

inut

es o

n T

OP

GR

ILL.

6.S

erve

imm

edia

tely

with

gua

cam

ole.

VE

GE

TAB

LE

FR

ITTA

TAS

erve

s 4

2 la

rge

po

tato

es, p

eele

d a

nd

th

inly

slic

ed1

on

ion

,th

inly

slic

ed5

egg

s45

0 m

L s

ou

r cr

eam

340

g c

an a

spar

agu

s sp

ears

, dra

ined

1 /2

red

cap

sicu

m, c

ut

into

str

ips

2 zu

cch

inis

, cu

t in

to s

trip

s2

tab

lesp

oo

ns

par

mes

an c

hee

se

1.A

rran

ge p

otat

oes

and

onio

n ov

er b

ase

of g

reas

ed 2

3 cm

pie

pla

te.

2.C

ombi

ne e

ggs

and

sour

cre

am. P

our

half

the

mix

ture

ove

r po

tato

es.

3.C

ook

for

10-1

2 m

inut

es o

n 70

% o

n th

e lo

w r

ack.

4.A

rran

ge a

spar

agus

, cap

sicu

m a

nd z

ucch

inis

in a

circ

le o

ver

pota

to.

Pou

r ov

er r

emai

ning

egg

mix

ture

. Spr

inkl

e w

ith c

hees

e.5.

Coo

k on

the

low

rac

k fo

r 10

-12

min

utes

on

HIG

H M

IX T

OP

GR

ILL,

and

4m

inut

es o

n T

OP

GR

ILL.

6.S

tand

cov

ered

with

foil

for

5 m

inut

es.

7.C

ut in

to w

edge

s.

APP

ET

ISE

RS

GA

RL

IC A

ND

HE

RB

FO

CA

CC

IA1

foca

ccia

(re

ctan

gu

lar)

100

g m

arg

arin

e2

clo

ves

gar

lic, c

rush

ed1

teas

po

on

mix

ed h

erb

s

1.C

aref

ully

cut

bre

ad in

hal

f.2.

Mix

mar

garin

e, g

arlic

and

her

bs to

geth

er in

a s

mal

l bow

l.3.

Spr

ead

even

ly o

ver

foca

ccia

. Pla

ce o

nto

the

high

rac

k si

de b

y si

de.

4.C

ook

for

4-5

min

utes

on

TO

P G

RIL

L.5.

Cut

into

str

ips

and

serv

e ho

t.

13

CR

UST

Y R

OSE

MA

RY

LA

MB

Ser

ves

4-6

1 /4

cup

bro

wn

su

gar

2 ta

ble

spo

on

s se

eded

mu

star

d1

tab

lesp

oo

n le

mo

n ju

ice

2 ta

ble

spo

on

s ch

op

ped

fre

sh r

ose

mar

y1.

5 kg

leg

lam

b

1.C

ombi

ne b

row

n su

gar,

mus

tard

, lem

on ju

ice

and

rose

mar

y in

a s

mal

l bow

l.2.

Pla

ce fa

t sid

e do

wn

on th

e lo

w r

ack.

3.C

ook

for

14 m

inut

es o

n H

IGH

MIX

TO

P G

RIL

L an

d 3

min

utes

on

TO

PG

RIL

L. T

urn

over

, shi

eldi

ng s

hank

with

foil

to p

reve

nt o

verc

ooki

ng. S

prea

dco

mbi

ned

ingr

edie

nts

over

leg

of la

mb.

Coo

k fo

r a

furt

her

14 m

inut

es o

nH

IGH

MIX

TO

P G

RIL

L an

d 3

min

utes

on

TO

P G

RIL

L (f

or m

ediu

m).

Or

cook

for

16 m

inut

es o

n H

IGH

MIX

TO

P G

RIL

L an

d 3

min

utes

on

TO

P G

RIL

L.T

urn

over

, shi

eldi

ng s

hank

with

foil

to p

reve

nt o

verc

ooki

ng. S

prea

dco

mbi

ned

ingr

edie

nts

over

leg

of la

mb.

Coo

k fo

r a

furt

her

16 m

inut

es o

nH

IGH

MIX

TO

P G

RIL

L an

d 3

min

utes

on

TO

P G

RIL

L (f

or w

ell d

one)

.4.

Allo

w to

sta

nd 1

0 m

inut

es c

over

ed w

ith fo

il be

fore

car

ving

.

LA

SAG

NE

Ser

ves

4-6

ME

AT

SA

UC

E I

NG

RE

DIE

NT

S30

g b

utt

er1

on

ion

, ch

op

ped

1 kg

to

psi

de

min

ce1 /

4 cu

p t

om

ato

pas

te24

0 g

jar

bo

log

nes

e sa

uce

200

g c

an c

ham

pig

no

ns,

dra

ined

1 cl

ove

gar

lic, c

rush

ed (

op

tio

nal

)

CH

EE

SE S

AU

CE

IN

GR

ED

IEN

TS

90 g

bu

tter

1 /3

cup

flo

ur

1 3 /

4 cu

ps

milk

125

g t

asty

ch

eese

, gra

ted

200

g p

acke

t in

stan

t la

sag

ne

shee

ts10

0 g

mo

zzar

ella

ch

eese

, gra

ted

ME

AT

SA

UC

E M

ET

HO

D1.

Pla

ce b

utte

r an

d on

ion

in a

Pyr

ex b

owl.

Coo

k fo

r 2-

3 m

inut

es o

n 10

0%.

2.S

tir in

min

ce. C

ook,

unc

over

ed, f

or 1

2-14

min

utes

on

70%

, stir

ring

ever

y 2

min

utes

. Dra

in e

xces

s fa

t.3.

Stir

in to

mat

o pa

ste,

bol

ogne

se s

auce

, cha

mpi

gnon

s an

d ga

rlic.

CH

EE

SE S

AU

CE

ME

TH

OD

1.M

elt b

utte

r fo

r 50

-60

seco

nds

on 1

00%

. Stir

in fl

our;

coo

k fo

r fu

rthe

r 1

min

ute

on 1

00%

.2.

Gra

dual

ly s

tir in

milk

. Coo

k fo

r 4-

6 m

inut

es o

n 10

0%, s

tirrin

g ev

ery

min

ute.

3.S

tir in

tast

y ch

eese

.

TO

CO

MB

INE

1.U

se a

20

x 20

cm

dee

p ca

sser

ole

dish

.2.

Dip

lasa

gne

shee

ts in

hot

wat

er, t

hen

cove

r ba

se o

f dis

h.3.

Spo

on o

ver

shee

ts o

ne-t

hird

of m

eat s

auce

. Cov

er w

ith o

ne-t

hird

of c

hees

esa

uce.

4.R

epea

t the

pro

cess

3 ti

mes

, end

ing

with

the

chee

se s

auce

.5.

Spr

inkl

e w

ith m

ozza

rella

che

ese.

6.C

ook

for

24-2

6 m

inut

es o

n H

IGH

MIX

TO

P G

RIL

L an

d 4

min

utes

on

TO

PG

RIL

L.7.

Allo

w to

sta

nd 1

0 m

inut

es b

efor

e se

rvin

g.8.

Ser

ve w

ith a

fres

h ga

rden

sal

ad a

nd b

read

.

M

EA

T

SHE

PH

ER

D'S

PIE

Ser

ves

6-8

4 la

rge

po

tato

es (

app

rox.

1 kg

)1

tab

lesp

oo

n b

utt

er1

tab

lesp

oo

n m

ilksa

lt a

nd

pep

per

1 kg

min

ced

bee

f1

on

ion

, ch

op

ped

1.P

eel a

nd c

ut p

otat

oes

into

2.5

cm

cub

es. P

lace

in a

larg

e bo

wl.

Add

2ta

bles

poon

s w

ater

; cov

er a

nd c

ook

for

12-1

4 m

inut

es o

n 10

0% o

r un

tilte

nder

. Dra

in.

2.M

ash

pota

toes

; add

but

ter,

milk

, sal

t and

pep

per.

3.In

a la

rge

bow

l, co

mbi

ne m

ince

and

oni

on a

nd c

ook

for

10-1

2 m

inut

es o

n70

%, s

tirrin

g ev

ery

2 m

inut

es. D

rain

juic

es fr

om m

eat.

4.A

dd g

ravy

pow

der,

tom

ato

sauc

e, W

orce

ster

shire

sau

ce, t

omat

o an

dpa

rsle

y. M

ix w

ell.

5.S

poon

mix

ture

into

a 2

5 cm

x 2

0 cm

rec

tang

ular

dis

h.6.

Spr

ead

mas

hed

pota

to e

venl

y ov

er to

p of

mix

ture

. Bru

sh w

ith b

eate

n eg

g.7.

Coo

k fo

r 23

-25

min

utes

on

HIG

H M

IX T

OP

GR

ILL

and

6 m

inut

es o

n T

OP

GR

ILL.

8.A

llow

to s

tand

cov

erd

with

foil

for

10 m

inut

es b

efor

e se

rvin

g.

1 ta

ble

spo

on

gra

vy p

ow

der

2 /3

cup

to

mat

o s

auce

1 ta

ble

spo

on

Wo

rces

ters

hir

e sa

uce

1 to

mat

o, c

ho

pp

ed2

tab

lesp

oo

ns

par

sley

1 eg

g, b

eate

n

14

CU

RR

IED

SA

USA

GE

SS

erve

s 4-

6

1 kg

sau

sag

es2

tab

lesp

oo

ns

bu

tter

2 o

nio

ns,

ch

op

ped

1 sm

all G

ran

ny

Sm

ith

ap

ple

,p

eele

d a

nd

fin

ely

cho

pp

ed

1.P

ierc

e sa

usag

es w

ith a

fork

twic

e. A

rran

ge s

ausa

ges

on th

e lo

w r

ack.

2.C

ook

for

14-1

6 m

inut

es o

n 50

%, t

urni

ng h

alfw

ay th

roug

h co

okin

g. C

utsa

usag

es in

to th

irds.

3.In

a 2

-3-li

tre

cass

erol

e di

sh, p

lace

but

ter,

oni

ons,

app

le, c

urry

pow

der

and

sulta

nas;

mix

wel

l. C

over

and

coo

k fo

r 4-

6 m

inut

es o

n 10

0%.

4.D

isso

lve

stoc

k cu

be in

wat

er.

5.M

ix in

flou

r an

d st

ock,

cov

er a

nd c

ook

for

4-5

min

utes

on

100%

, stir

ring

once

.6.

Add

sau

sage

s an

d st

ir.7.

Cov

er a

nd c

ook

for

an e

xtra

6-7

min

utes

on

50%

. Ser

ve w

ith b

oile

d ric

e or

nood

les.

SPR

ING

TIM

E L

AM

B C

ASS

ER

OL

ES

erve

s 4

1 p

acke

t (3

0 g

) F

ren

ch o

nio

n s

ou

p1 /

4 cu

p p

lain

flo

ur

750

g la

mb

, cu

bed

4 sp

rin

g o

nio

ns,

qu

arte

red

2 ca

rro

ts, t

hin

ly s

liced

1 cu

p c

hic

ken

sto

ck31

0 g

can

co

rn k

ern

els,

dra

ined

2 st

icks

cel

ery,

fin

ely

cho

pp

ed30

0 m

L c

arto

n s

ou

r cr

eam

1.C

ombi

ne F

renc

h on

ion

soup

mix

and

flou

r in

a 2

-3-li

tre

cass

erol

e di

sh. T

oss

the

lam

b in

flou

r m

ixtu

re, c

oatin

g th

orou

ghly

.2.

Add

oni

ons

and

carr

ots,

stir

in c

hick

en s

tock

and

mix

wel

l.3.

Cov

er a

nd c

ook

for

22-2

4 m

inut

es o

n 50

%, s

tirrin

g du

ring

cook

ing.

4.A

dd c

orn,

cel

ery

and

sour

cre

am. M

ix w

ell.

5.C

ook

a fu

rthe

r 16

-18

min

utes

on

50%

.

3 te

asp

oo

ns

curr

y p

ow

der

1 /4

cup

su

ltan

as1

bee

f st

ock

cu

be

11 /2

cup

s w

ater

1 /4

cup

flo

ur

CO

RN

ED

BE

EF

Ser

ves

6-8

2 ta

ble

spo

on

s b

row

n s

ug

ar2

tab

lesp

oo

ns

mal

t vi

neg

ar3

cup

s h

ot

wat

er1.

5 kg

co

rned

bee

f

1.P

lace

in a

cas

sero

le d

ish

just

larg

e en

ough

to c

onta

in it

.2.

Add

bro

wn

suga

r, m

alt v

ineg

ar a

nd h

ot w

ater

.3.

Cov

er w

ith li

d an

d co

ok fo

r 70

min

utes

on

50%

, tur

ning

ove

r ha

lfway

thro

ugh

cook

ing.

Allo

w to

sta

nd c

over

ed w

ith fo

il fo

r 10

min

utes

bef

ore

serv

ing.

4.S

erve

with

whi

te s

auce

.

BE

EF

ST

RO

GA

NO

FF

Ser

ves

6

1 kg

ru

mp

ste

ak, c

ut

into

str

ips

1 /2

cup

pla

in f

lou

rsa

lt a

nd

pep

per

1 o

nio

n, f

inel

y ch

op

ped

2 ta

ble

spo

on

s to

mat

o p

uré

e11 /

2 cu

ps

bee

f st

ock

1 /4

cup

red

win

e10

0 g

mu

shro

om

s, t

hin

ly s

liced

300

mL

so

ur

crea

m

1. T

oss

stea

k w

ith fl

our,

sal

t and

pep

per

in a

free

zer

bag

until

eve

nly

coat

ed.

2. P

lace

ste

ak, l

eft-

over

flou

r, o

nion

, tom

ato

puré

e, b

eef s

tock

and

red

win

e in

a3-

litre

cas

sero

le d

ish.

3. C

ook,

cov

ered

, for

35

min

utes

on

50%

, stir

ring

twic

e du

ring

cook

ing.

4. S

tir in

mus

hroo

ms

and

sour

cre

am. C

ook

for

a fu

rthe

r 4-

5 m

inut

es o

n 50

%.

5. S

erve

with

boi

led

rice.

15

VE

AL

À L

A M

ED

AL

LIO

NS

erve

s 4-

6

1 kg

vea

l, cu

bed

1 /2

cup

pla

in f

lou

rsa

lt a

nd

pep

per

3 /4

cup

wat

er1

cup

fin

ely

cho

pp

ed s

hal

lots

2 ca

rro

ts, t

hin

ly s

liced

1.T

oss

veal

in fl

our.

Pla

ce in

a 3

litr

e ca

sser

ole

dish

. Stir

in s

alt,

pepp

er, w

ater

,sh

allo

ts, c

arro

ts, l

emon

rin

d an

d ba

con.

2.C

over

and

coo

k fo

r 40

min

utes

on

50%

, stir

ring

2-3

times

dur

ing

cook

ing.

3.S

tir in

mus

hroo

ms

and

sour

cre

am.

4.C

over

and

coo

k a

furt

her

5-7

min

utes

on

50%

.5.

Spr

inkl

e w

ith c

hive

s.

HE

RB

ED

LO

IN O

F L

AM

BS

erve

s 8

1 /2

cup

wh

ite

win

e1 /

4 cu

p o

il3

clo

ves

gar

lic, c

rush

edfr

esh

ly g

rou

nd

bla

ck p

epp

er1

teas

po

on

ro

sem

ary

spik

es1

kg lo

in o

f la

mb

1.M

ix a

ll in

gred

ient

s ex

cept

lam

b to

geth

er to

form

a m

arin

ade

in a

sm

all b

owl.

2.P

lace

loin

of l

amb

in a

larg

e sh

allo

w d

ish

and

pour

ove

r mar

inad

e; le

ave

over

nigh

t.3.

Rem

ove

loin

of l

amb

from

mar

inad

e an

d ro

ll lo

in ti

ghtly

, sec

urin

g w

ith s

trin

g.4.

Pla

ce o

n th

e lo

w ra

ck.C

ook

for 1

0-12

min

utes

on

HIG

H M

IX T

OP

GR

ILL

and

3m

inut

es o

n T

OP

GR

ILL.

Tur

n m

eat o

ver a

nd c

ook

for a

furt

her 1

0-12

min

utes

on H

IGH

MIX

TO

P G

RIL

L an

d 3

min

utes

on

TO

P G

RIL

L. (f

or m

ediu

m).

Or c

ook

for 1

4-16

min

utes

on

HIG

H M

IX T

OP

GR

ILL

and

3 m

inut

es o

n T

OP

GR

ILL.

Tur

n m

eat o

ver a

nd c

ook

for a

furt

her 1

4-16

min

utes

on

HIG

H M

IX T

OP

GR

ILL

and

3 m

inut

es o

n T

OP

GR

ILL

(for

wel

l don

e).

5.A

llow

to s

tand

10

min

utes

cov

ered

with

foil

befo

re c

arvi

ng.

1 /2

teas

po

on

gra

ted

lem

on

rin

d2

rash

ers

bac

on

, ch

op

ped

250

g f

resh

mu

shro

om

s, s

liced

300

mL

car

ton

so

ur

crea

m1

tab

lesp

oo

n c

ho

pp

ed c

hiv

es

VE

AL

AN

D P

INE

AP

PL

ES

erve

s 4-

6

2 ta

ble

spo

on

s fl

ou

r2

teas

po

on

s m

ixed

her

bs

1 te

asp

oo

n c

hic

ken

sto

ck p

ow

der

bla

ck p

epp

er75

0 g

vea

l, d

iced

4 ra

sher

s b

aco

n, c

ho

pp

ed3

shal

lots

, ch

op

ped

440

g c

an p

inea

pp

le p

iece

s, d

rain

ed1

cup

to

mat

o s

auce

2 ta

ble

spo

on

s ch

op

ped

par

sley

1.M

ix fi

rst 4

ingr

edie

nts

toge

ther

in a

larg

e ca

sser

ole

dish

.2.

Add

the

veal

; tos

s to

coa

t in

the

seas

onin

gs. S

tir in

bac

on, s

hallo

ts, p

inea

p-pl

e pi

eces

and

tom

ato

sauc

e.3.

Cov

er a

nd c

ook

for

35 m

inut

es o

n 50

%, s

tirrin

g 2-

3 tim

es d

urin

g co

okin

g.4.

Spr

inkl

e w

ith p

arsl

ey a

nd s

erve

with

ric

e.

ITA

LIA

N S

PAG

HE

TT

I SA

UC

ES

erve

s 4-

6

500

g t

op

sid

e m

ince

1 o

nio

n, c

ho

pp

ed1

clo

ve g

arlic

, cru

shed

410

g c

an w

ho

le t

om

ato

es1 /

2 cu

p t

om

ato

pas

te10

0 g

mu

shro

om

s, s

liced

1 ta

ble

spo

on

ch

op

ped

par

sley

1 te

asp

oo

n s

alt

1 /2

teas

po

on

dri

ed o

reg

ano

leav

es1 /

2 te

asp

oo

n d

ried

bas

il le

aves

1.M

ix m

ince

, oni

on a

nd g

arlic

toge

ther

in a

larg

e bo

wl.

Coo

k fo

r 8-

10 m

inut

eson

70%

, stir

ring

ever

y 2

min

utes

. Dra

in w

ell.

2.S

tir in

can

ned

tom

atoe

s, to

mat

o pa

ste,

mus

hroo

ms,

par

sley

, sal

t, or

egan

oan

d ba

sil.

3.C

ook

a fu

rthe

r 8-

11 m

inut

es o

n 70

%. S

tir h

alfw

ay th

roug

h co

okin

g.4.

Ser

ve o

ver

hot s

pagh

etti.

16

CH

ILL

I C

ON

CA

RN

ES

erve

s 4-

6

1 kg

min

ce1

larg

e o

nio

n, f

inel

y ch

op

ped

825

g c

an p

eele

d t

om

ato

essa

lt a

nd

pep

per

1-2

teas

po

on

s ch

illi p

ow

der

1.M

ix m

ince

and

oni

on to

geth

er in

a la

rge

bow

l. C

ook

for

10-1

2 m

inut

es o

n70

%, s

tirrin

g ev

ery

2 m

inut

es.

2.S

tir in

tom

atoe

s, s

alt a

nd p

eppe

r, c

hilli

pow

der,

vin

egar

, sug

ar, t

omat

o pa

ste

and

kidn

ey b

eans

.3.

Coo

k fo

r 20

-22

min

utes

on

70%

, stir

ring

twic

e du

ring

cook

ing.

4.S

erve

with

boi

led

rice.

BE

EF

MA

DE

IRA

Ser

ves

4-6

750

g b

lad

e o

r ro

un

d s

teak

, cu

bed

1 /4

cup

pla

in f

lou

r1

larg

e o

nio

n, s

liced

2 ca

rro

ts, t

hin

ly s

liced

1 cl

ove

gar

lic, c

rush

ed

1.In

a 3

-litr

e ca

sser

ole

dish

, com

bine

mea

t and

flou

r; m

ix w

ell.

2.A

dd o

nion

s an

d ca

rrot

s.3.

In a

jug,

com

bine

gar

lic, b

eef s

tock

, mad

eira

or

sher

ry, a

nd p

aprik

a;st

ir w

ell.

Pou

r ov

er b

eef.

4.C

ook,

cov

ered

, for

20-

22 m

inut

es o

n 50

%, s

tirrin

g 2-

3 tim

es d

urin

g co

okin

g.5.

Add

bea

ns a

nd c

apsi

cum

. Cov

er a

nd c

ook

a fu

rthe

r 24

-26

min

utes

on

50%

,st

irrin

g tw

ice

durin

g co

okin

g.

MIN

TE

D P

ICN

IC L

OA

FS

erve

s 6-

8

2 cu

ps

stal

e b

read

cru

mb

s1 /

2 cu

p m

ilk1

larg

e p

ota

to, g

rate

d50

0 g

sau

sag

e m

ince

TO

PPIN

G1

cup

gra

ted

fre

sh p

arm

esan

ch

eese

1 cu

p s

tale

bre

adcr

um

bs

1 ta

ble

spo

on

ch

op

ped

fre

sh m

int

1.C

ombi

ne b

read

crum

bs a

nd m

ilk in

med

ium

bow

l; st

and

for

5 m

inut

es.

2.A

dd p

otat

o, m

ince

, tom

ato

sauc

e an

d m

int t

o br

eadc

umb

mix

ture

; mix

wel

l.3.

Pre

ss m

ixtu

re in

to a

n 11

cm

x 2

5 cm

loaf

dis

h lin

ed w

ith p

aper

tow

els.

4.P

lace

on

low

rac

k. C

ook

for

24-2

6 m

inut

es o

n 50

%.

5.D

rain

exc

ess

liqui

d fr

om lo

af d

ish.

TO

PPIN

G1.

Com

bine

topp

ing

ingr

edie

nts

and

pres

s ev

enly

ove

r lo

af. C

ook

for

a fu

rthe

r3-

4 m

inut

es o

n T

OP

GR

ILL.

2.A

llow

to s

tand

10

min

utes

bef

ore

turn

ing

out.

Ser

ve h

ot o

r co

ld.

500

g m

ince

d b

eef

1 /2

cup

to

mat

o s

auce

2 ta

ble

spo

on

s ch

op

ped

fre

sh m

int

TR

OP

ICA

L C

UR

RY

LA

MB

Ser

ves

4-6

1 o

nio

n, t

hin

ly s

liced

1 kg

lam

b, t

rim

med

an

d c

ub

ed1

cup

ch

icke

n s

tock

1 te

asp

oo

n c

hic

ken

sto

ck p

ow

der

, ext

ra3

teas

po

on

s cu

rry

po

wd

er82

5 g

can

ap

rico

t h

alve

s, d

rain

ed, r

eser

vin

g 1 /

2 cu

p s

yru

p2

tab

lesp

oo

ns

arro

wro

ot

1.P

lace

oni

on, l

amb,

chi

cken

sto

ck, s

tock

pow

der

and

curr

y po

wde

r in

to a

3-

litre

cas

sero

le d

ish.

2.C

over

and

coo

k fo

r 28

-30

min

utes

on

50%

; stir

twic

e du

ring

cook

ing.

3.D

rain

lam

b an

d re

serv

e 1 /

2 cu

p of

liqu

id.

4.C

ombi

ne li

quid

, apr

icot

syr

up a

nd a

rrow

root

. Coo

k fo

r 1-

2 m

inut

es o

n 10

0%.

5.C

ombi

ne la

mb,

apr

icot

s an

d st

ock

mix

ture

and

liqu

id, t

oget

her

in a

3-li

tre

cass

erol

e di

sh a

nd c

over

.6.

Hea

t thr

ough

for

12-1

4 m

inut

es o

n 50

%.

7.S

erve

with

boi

led

rice.

1 /2

cup

bee

f st

ock

1 /2

cup

mad

eira

or

sher

ry1 /

2 te

asp

oo

n p

apri

ka35

0 g

bean

s, w

ashe

d an

d sl

iced

1 g

reen

cap

sicu

m, s

liced

1 ta

ble

spo

on

vin

egar

1 te

asp

oo

n s

ug

ar37

5 g

jar

tom

ato

pas

te42

5 g

can

red

kid

ney

bea

ns,

dra

ined

17

APR

ICO

T A

ND

ALM

ON

D C

RU

STY

LA

MB

Ser

ves

4

200

g d

ried

ap

rico

ts, f

inel

y ch

op

ped

1 cu

p f

resh

bre

adcr

um

bs

1 /2

cup

gro

un

d a

lmo

nd

s2

teas

po

on

s d

ried

ro

sem

ary

1 eg

g, l

igh

tly

bea

ten

1 ra

ck o

f la

mb

(ap

pro

x. 8

ch

op

s)1

tab

lesp

oo

n a

pri

cot

jam

1.M

ix to

geth

er in

a s

mal

l bow

l, ap

ricot

s, b

read

crum

bs, g

roun

d al

mon

ds,

rose

mar

y an

d eg

g.2.

Bru

sh la

mb

with

apr

icot

jam

.3.

Pla

ce a

pric

ot c

rust

on

top

of la

mb.

4.P

lace

on

the

low

rac

k. C

ook

for

22-2

4 m

inut

es o

n 50

% a

nd 3

min

utes

on

TO

P G

RIL

L. A

llow

to s

tand

10

min

utes

cov

ered

with

foil

befo

re c

arvi

ng.

HO

NE

Y R

OA

ST L

AM

BS

erve

s 4-

6

1.5

kg le

g la

mb

3 ta

ble

spo

on

s h

on

ey1

tab

lesp

oo

n D

ijon

mu

star

d

1.C

ombi

ne h

oney

and

Dijo

n m

usta

rd in

a s

mal

l bow

l.2.

Pla

ce fa

t-si

de d

own

on th

e lo

w r

ack.

3.C

ook

for

14 m

inut

es o

n H

IGH

MIX

TO

P G

RIL

L an

d 3

min

utes

on

TO

PG

RIL

L. T

urn

mea

t ove

r, b

rush

com

bine

d in

gred

ient

s ov

er le

g of

lam

b, a

ndsh

ield

sha

nk w

ith fo

il to

pre

vent

ove

r co

okin

g.C

ook

for

a fu

rthe

r 14

min

utes

on

HIG

H M

IX T

OP

GR

ILL

and

3 m

inut

es o

nT

OP

GR

ILL

(for

med

ium

).O

r co

ok fo

r 16

-18

min

utes

on

HIG

H M

IX T

OP

GR

ILL

and

3 m

inut

es o

n T

OP

GR

ILL.

Tur

n m

eat o

ver,

bru

sh c

ombi

ned

ingr

edie

nts

over

leg

of la

mb,

and

shi

eld

shan

k w

ith fo

il to

pre

vent

ove

rcoo

k-in

g.C

ook

for

a fu

rthe

r 16

-18

min

utes

on

HIG

H M

IX T

OP

GR

ILL

and

3 m

inut

eson

TO

P G

RIL

L (f

or w

ell d

one)

.4.

Allo

w to

sta

nd 1

0 m

inut

es c

over

ed w

ith fo

il be

fore

car

ving

.FI

LLET

MIG

NO

NS

erve

s 4

4x s

cotc

h f

illet

ste

aks,

ap

pro

x 2.

5 cm

th

ick

4 ra

sher

s b

aco

n

1.R

emov

e rin

d of

bac

on.

2.W

rap

1 ra

sher

of b

acon

aro

und

each

fille

t, se

cure

with

a to

othp

ick.

3.P

lace

dire

ctly

ont

o tu

rnta

ble.

4.C

ook

for

10 m

inut

es o

n T

OP

and

BO

TT

OM

GR

ILL.

5.T

urn

over

and

dra

in ju

ices

, coo

k fo

r a

furt

her

6 1 /

2 m

inut

es o

n T

OP

and

BO

TT

OM

GR

ILL.

6.R

emov

e to

othp

ick

befo

re s

ervi

ng.

7.S

erve

with

mus

hroo

m s

auce

.

SPIN

AC

H L

OIN

OF

LA

MB

Ser

ves

4-6

1.0

kg lo

in o

f la

mb

1 la

rge

spin

ach

leaf

, sh

red

ded

1 ta

ble

spo

on

bu

tter

1 la

rge

on

ion

, ch

op

ped

salt

an

d p

epp

er

1.B

utte

rfly

loin

of l

amb

and

flatte

n sl

ight

ly w

ith a

mea

t mal

let.

2.S

prea

d w

ith s

hred

ded

spin

ach.

3.P

lace

but

ter

and

onio

n in

a P

yrex

bow

l. C

ook

for

3 m

inut

es o

n 10

0%.

Spr

inkl

e ov

er s

pina

ch.

4.S

easo

n w

ith s

alt a

nd p

eppe

r.5.

Rol

l up

loin

and

sec

ure

with

str

ing.

6.P

lace

on

the

low

rack

, fat

-sid

e do

wn,

coo

k fo

r 14-

16 m

inut

es o

n 70

% a

nd 3

min

utes

on

TO

P G

RIL

L. T

urn

over

and

coo

k fo

r a fu

rthe

r 14-

16 m

inut

es o

n70

% a

nd 5

min

utes

on

TO

P G

RIL

L (f

or m

ediu

m).

Or c

ook

for 1

7-19

min

utes

on 7

0% a

nd 5

min

utes

on

TO

P G

RIL

L. T

urn

over

and

coo

k fo

r a fu

rthe

r 17-

19m

inut

es o

n 70

% a

nd 3

min

utes

on

TO

P G

RIL

L (f

or w

ell d

one)

.

18

PO

RK

RIB

S W

ITH

CH

ILL

I P

LU

M S

AU

CE

Ser

ves

4

750

g p

ork

rib

s1

tab

lesp

oo

n o

yste

r sa

uce

2 ta

ble

spo

on

s d

ry s

her

ry1

tab

lesp

oo

n s

oy

sau

ce3

teas

po

on

s b

lack

bea

ns

sau

ce11 /

2 te

asp

oo

ns

five

sp

ice

po

wd

er1 /

2 te

asp

oo

n p

epp

er1 /

4 te

asp

oo

n s

alt

Sauc

e M

etho

d1.

Add

oil,

cru

shed

gar

lic, g

inge

r, c

hopp

ed s

hallo

ts. C

ook

for

1-2

min

utes

on

100%

.2.

Add

plu

m a

nd c

hilli

sau

ce, s

tir u

ntil

com

bine

d.3.

Com

bine

wat

er, s

tock

cub

e, s

oy s

auce

and

cor

nflo

ur. A

dd to

mix

ture

. Coo

kfo

r a

furt

her

2 m

inut

es o

n 10

0%, u

ntil

mix

ture

beg

ins

to th

icke

n.

Met

hod

1.R

emov

e ex

cess

fat f

rom

rib

s.2.

Cov

er b

lack

bea

ns w

ith w

ater

, lea

ve s

oak

for

15 m

inut

es, d

rain

mas

h w

ithfo

rk.

3.In

a la

rge

bow

l com

bine

oys

ter

sauc

e, s

herr

y, s

oy s

auce

, bla

ck b

eans

sauc

e, fi

ve s

pice

pow

der,

pep

per

and

salt.

4.D

ip e

ach

rib in

to b

lack

bea

n m

ixtu

re. C

ook

for

11 m

inut

es o

n T

OP

and

BO

TT

OM

GR

ILL.

5.T

urn

ribs

over

, br

ush

each

sid

e w

ith c

hilli

plu

m s

auce

. C

ook

for

a fu

rthe

r11

min

utes

on

TO

P a

nd B

OT

TO

M G

RIL

L un

til g

olde

n br

own.

6.S

erve

with

rem

aini

ng s

auce

.

HA

MB

UR

GE

RS

erve

s 6

500

g m

ince

1 o

nio

n, c

ho

pp

ed1

egg

1 ta

ble

spo

on

to

mat

o s

auce

1 te

asp

oo

n m

ixed

her

bs

1 te

asp

oo

n s

easo

ned

pep

per

3 /4

cup

bre

adcr

um

bs

1.In

a la

rge

bow

l, co

mbi

ne m

ince

, oni

on, e

gg, t

omat

o sa

uce,

mix

ed h

erbs

and

seas

oned

pep

per.

2.S

hape

into

6 e

qual

pat

ties.

Pla

ce d

irect

ly o

nto

turn

tabl

e. C

ook

for

9-10

min

utes

on

TO

P a

nd B

OT

TO

M G

RIL

L.3.

Dra

in ju

ices

, tur

n pa

tties

ove

r an

d co

ok fo

r a

furt

her

9-10

min

utes

on

TO

Pan

d B

OT

TO

M G

RIL

L.4.

Ser

ve o

n ha

mbu

ger

bun

with

lettu

ce a

nd to

mat

o.

GR

ILL

ED

KE

BA

BS

Ser

ves

4

500

g c

hic

ken

bre

asts

1 la

rge

on

ion

, co

arse

ly c

ho

pp

ed1

gre

en c

apsi

cum

, co

arse

ly c

ho

pp

ed

1.C

ut c

hick

en in

to c

ubes

.2.

Thr

ead

caps

icum

, oni

on a

nd c

hick

en o

nto

8 sk

ewer

s.3.

Pla

ce o

n th

e hi

gh r

ack

and

cook

for

10-1

5 m

inut

es o

n T

OP

GR

ILL.

4.T

urn

over

and

coo

k fo

r a

furt

her

10-1

5 m

inut

es o

n T

OP

GR

ILL.

5.S

erve

on

a be

d of

ric

e.

CH

ILL

I PL

UM

SA

UC

E2

teas

po

on

s o

il1

clo

ve g

arlic

1 /2 te

asp

oo

n g

rate

d g

reen

gin

ger

2 sh

allo

ts17

0 m

L b

ott

le p

lum

sau

ce1 /

2 te

asp

oo

n c

hill

i sau

ce1

chic

ken

sto

ck c

ub

e1 /

3 cu

p w

ater

2 te

asp

oo

ns

soy

sau

ce2

teas

po

on

s co

rnfl

ou

r

MIX

ED

GR

ILL

Ser

ves

1

1 st

eak

1 ch

um

p c

ho

p1

rash

er b

aco

n

1.P

lace

ste

ak, c

hop,

sau

sage

(pi

erce

d 3

times

) a

nd b

acon

dire

ctly

ont

otu

rnta

ble.

Coo

k fo

r 10

min

utes

on

TO

P a

nd B

OT

TO

M G

RIL

L.2.

Tur

n st

eak,

cho

p, a

nd s

ausa

ge o

ver,

and

pie

rce

3 tim

es a

gain

. Dra

in ju

ices

.A

dd e

gg.

3. C

ook

for

6 m

inut

es o

n T

OP

and

BO

TT

OM

GR

ILL.

1 th

ick

sau

sag

e1

egg

19

CH

ICK

EN

WIT

H B

AC

ON

AN

D L

EE

K S

EA

SO

NIN

GS

erve

s 4

No

.15

chic

ken

60 g

bu

tter

, mel

ted

1 le

ek, f

inel

y ch

op

ped

2 ra

sher

s b

aco

n, c

ho

pp

ed

1.C

ombi

ne b

utte

r, le

ek a

nd b

acon

in a

bow

l. C

ook

for

1-2

min

utes

on

100%

.2.

Stir

in b

read

crum

bs, e

gg y

olk

and

seas

onin

gs. M

ix w

ell.

3.F

ill c

avity

of c

hick

en w

ith s

tuffi

ng a

nd s

ecur

e w

ith a

toot

hpic

k.4.

Pla

ce c

hick

en o

n th

e lo

w r

ack,

bre

ast-

side

dow

n, c

ook

for

12-1

4 m

inut

es o

nH

IGH

MIX

TO

P G

RIL

L an

d 7

min

utes

on

TO

P G

RIL

L.5.

Tur

n ov

er, c

ook

a fu

rthe

r 12

-14

min

utes

on

HIG

H M

IX T

OP

GR

ILL

and

7m

inut

es o

n T

OP

GR

ILL.

6.S

tand

cov

ered

with

foil

for

10 m

inut

es b

efor

e ca

rvin

g.

PO

UL

TR

Y

11 /2

cup

s w

ho

lem

eal b

read

cru

mb

s1

egg

yo

lksa

lt a

nd

pep

per

CH

ICK

EN

IN

A P

OT

Ser

ves

4-6

1.5

kg c

hic

ken

th

igh

s1 /

4 cu

p p

lain

flo

ur

2 ra

sher

s b

aco

n, f

inel

y ch

op

ped

1 g

reen

cap

sicu

m, d

iced

1 o

nio

n, f

inel

y ch

op

ped

425

g c

an p

eele

d t

om

ato

es

1.T

oss

chic

ken

thig

hs in

flou

r.2.

Com

bine

all

ingr

edie

nts,

exc

ept m

ushr

oom

s, in

a 3

litr

e ca

sser

ole

dish

.3.

Cov

er a

nd c

ook

on lo

w r

ack

for

30 m

inut

es o

n 70

%. S

tir 2

-3 ti

mes

dur

ing

cook

ing.

4.A

dd m

ushr

oom

s. C

ook,

unc

over

ed, a

furt

her

5-7

min

utes

on

70%

.

2 ta

ble

spo

on

s to

mat

o p

aste

2 ch

icke

n s

tock

cu

bes

1 ta

ble

spo

on

so

y sa

uce

salt

an

d p

epp

er20

0 g

mu

shro

om

s, s

liced

CH

ICK

EN

AN

D A

PR

ICO

T S

AL

AD

Ser

ves

6

No

.15

chic

ken

20 g

bu

tter

1 /2

cup

may

on

nai

se1 /

4 cu

p s

ou

r cr

eam

1 ta

ble

spo

on

lem

on

juic

e6

rip

e fr

esh

ap

rico

ts, c

ut

into

wed

ges

2 st

icks

cel

ery,

th

inly

slic

ed1 /

4 te

asp

oo

n d

ried

tar

rag

on

1.M

elt b

utte

r fo

r 20

sec

onds

on

100%

, bru

sh c

hick

en w

ith b

utte

r. C

ook

on th

elo

w r

ack

for

12-1

4 m

inut

es o

n H

IGH

MIX

TO

P G

RIL

L an

d 7

min

utes

on

TO

PG

RIL

L.2.

Tur

n ov

er, b

rush

chi

cken

with

but

ter,

and

coo

k fo

r a

furt

her

12-1

4 m

inut

eson

HIG

H M

IX T

OP

GR

ILL

and

7 m

inut

es o

n T

OP

GR

ILL.

Coo

l.3.

Rem

ove

chic

ken

flesh

from

the

bone

.4.

Com

bine

may

onna

ise,

sou

r cr

eam

and

lem

on ju

ice.

Stir

in a

pric

ots,

chi

cken

,ce

lery

and

tarr

agon

unt

il co

ated

. Chi

ll fo

r 1-

2 ho

urs.

5.T

o se

rve,

line

a s

alad

bow

l with

lettu

ce le

aves

. Spo

on in

sal

ad.

NO

TE

:Le

ftove

r tu

rkey

may

be

subs

titut

ed fo

r ch

icke

n.

CH

ICK

EN

FR

ICA

SSE

ES

erve

s 4

1 la

rge

coo

ked

ch

icke

n60

g b

utt

er3

tab

lesp

oo

ns

flo

ur

2 cu

ps

chic

ken

sto

ck1

egg

yo

lk

1.R

emov

e m

eat f

rom

chi

cken

and

cho

p in

to c

ubes

.2.

Mel

t but

ter

for

40-5

0 se

cond

s on

100

% in

a ju

g. S

tir in

flou

r; c

ook

a fu

rthe

r40

sec

onds

.3.

Gra

dual

ly s

tir in

chi

cken

sto

ck. C

ook

for

5-6

min

utes

on

100%

, stir

ring

halfw

ay th

roug

h co

okin

g.4.

Stir

in c

hopp

ed c

hick

en, e

gg y

olk,

cre

am, n

utm

eg a

nd a

rtic

hoke

s.5.

Pou

r in

to a

11 /

2-lit

re c

asse

role

dis

h. C

over

and

coo

k fo

r 4-

6 m

inut

es o

n 70

%.

Stir

wel

l.6.

Lay

chee

se s

lices

acr

oss

mid

dle

of d

ish.

Coo

k a

furt

her

12-1

4 m

inut

es o

n70

%.

7. S

prin

kle

with

par

sley

.

1 /4

cup

cre

am1 /

4 te

asp

oo

n n

utm

eg40

0 g

can

art

ich

oke

hea

rts,

hal

ved

4 sl

ices

pro

cess

ed c

hee

sech

op

ped

par

sley

20

CH

ICK

EN

PR

OV

EN

CA

LE

Ser

ves

4

1 /2

cup

wh

ite

win

e42

5 g

can

pee

led

to

mat

oes

1 la

rge

on

ion

, ch

op

ped

1 ap

ple

, pee

led

an

d c

ho

pp

ed1 /

2 cu

p b

lack

oliv

es

1.In

a la

rge

jug

com

bine

win

e, to

mat

oes,

oni

on, a

pple

, oliv

es a

nd c

urry

pow

der.

Mix

wel

l.2.

Arr

ange

chi

cken

pie

ces

in a

cas

sero

le d

ish.

Pou

r ov

er s

auce

. Cov

er a

ndco

ok fo

r 26

-28

min

utes

on

70%

. Stir

onc

e du

ring

cook

ing.

3.W

hen

oven

sto

ps, s

tir in

mus

hroo

ms.

Cov

er a

nd c

ook

for

a fu

rthe

r 4-

6m

inut

es o

n 70

%.

4.S

prin

kle

with

par

sley

.

CH

ICK

EN

TE

RR

INE

Ser

ves

6-8

60 g

bu

tter

6 sh

allo

ts, c

ho

pp

ed1 /

2 cu

p f

lou

r1

cup

ch

icke

n s

tock

1 cu

p m

ilk1 /

4 te

asp

oo

n t

abas

co s

auce

pep

per

WH

OL

EM

EA

L C

HIC

KE

NS

erve

s 4

1 kg

ch

icke

n t

hig

hs

100

g b

utt

er, m

elte

d1 /

4 cu

p f

inel

y g

rate

d p

arm

esan

ch

eese

1 cu

p w

ho

lem

eal f

lou

r1

tab

lesp

oo

n c

ho

pp

ed p

arsl

ey

1.D

ip c

hick

en th

ighs

in b

utte

r.2.

Coa

t with

com

bine

d ch

eese

, flo

ur a

nd p

arsl

ey.

3.P

lace

on

the

low

rac

k. C

ook

for

14 m

inut

es o

n H

IGH

MIX

TO

P G

RIL

L an

d5-

6 m

inut

es o

n T

OP

GR

ILL.

4.T

urn

over

and

coo

k fo

r a

furt

her

8-9

min

utes

on

TO

P G

RIL

L.

TAN

DO

OR

I C

HIC

KE

NS

erve

s 4-

6

2 fr

esh

red

ch

illie

s, s

eed

ed1

on

ion

2 cl

ove

s g

arlic

, cru

shed

2 te

asp

oo

ns

cru

shed

gin

ger

2 ta

ble

spo

on

s le

mo

n ju

ice

2 te

asp

oo

ns

gro

un

d c

um

in1 /

2 te

asp

oo

n b

lack

pep

per

3 te

asp

oo

ns

gro

un

d c

ori

and

er2

wh

ole

clo

ves

1.P

uree

chi

llies

, oni

on, g

arlic

, gin

ger

and

lem

on ju

ice

until

sm

ooth

.2.

Mix

cum

in, p

eppe

r, c

oria

nder

, clo

ves,

cin

nam

on, b

ay le

af, t

urm

eric

, nut

meg

and

papr

ika

in a

sm

all b

owl.

3.C

ook

for

1 m

inut

e on

100

%, s

tirrin

g ha

lfway

thro

ugh

cook

ing.

Rem

ove

bay

leaf

and

clo

ves.

4.C

ombi

ne c

hilli

mix

ture

and

spi

ces

toge

ther

. Spr

ead

over

chi

cken

.5.

Spr

inkl

e w

ith v

ineg

ar a

nd p

our

over

yog

hurt

. Cov

er a

nd m

arin

ate

over

nigh

t,st

irrin

g oc

casi

onal

ly.

6.P

lace

on

the

low

rac

k, c

ook

for

20-2

2 m

inut

es o

n H

IGH

MIX

TO

P G

RIL

L an

d9

min

utes

on

TO

P G

RIL

L.7.

Tur

n ov

er a

nd c

ook

for

10 m

inut

es o

n T

OP

GR

ILL.

8.S

erve

with

boi

led

rice.

1 /4

teas

po

on

cin

nam

on

1 b

ay le

af1 /

2 te

asp

oo

n t

urm

eric

1 /2

teas

po

on

nu

tmeg

2 te

asp

oo

ns

pap

rika

6 ch

icke

n t

hig

hs,

ski

n r

emo

ved

1 ta

ble

spo

on

vin

egar

200

g lo

w-f

at y

og

hu

rt

1 te

asp

oo

n c

urr

y p

ow

der

1.25

kg

ch

icke

n p

iece

s (o

r 4

mar

ylan

ds)

250

g b

utt

on

mu

shro

om

sch

op

ped

par

sley

250

g c

ream

ch

eese

, so

ften

ed1

coo

ked

ch

icke

n, c

ho

pp

ed2

teas

poon

s gr

een

pepp

erco

rns,

cho

pped

3 te

asp

oo

ns

gel

atin

e1 /

2 cu

p w

ater

6 ra

sher

s b

aco

n

1.M

elt b

utte

r fo

r 40

sec

onds

on

100%

. Add

sha

llots

and

flou

r. C

ook

for

1m

inut

e on

100

%.

2.G

radu

ally

stir

in s

tock

and

milk

. Coo

k fo

r 4-

5 m

inut

es o

n 10

0%, s

tirrin

gev

ery

2 m

inut

es.

3.S

tir in

taba

sco

sauc

e an

d pe

pper

.4.

Bea

t cre

am c

hees

e. G

radu

ally

stir

in th

e sa

uce.

Add

chi

cken

and

pepp

erco

rns.

5.D

isso

lve

gela

tine

in w

ater

. Coo

k fo

r 40

sec

onds

-1

min

ute

on 1

00%

; add

to c

hick

en m

ixtu

re.

6.Li

ne 2

5 cm

x 1

1 cm

loaf

dis

h w

ith p

aper

tow

el a

nd p

lace

bac

on a

cros

spa

per

tow

el.

7.C

over

with

pap

er to

wel

and

coo

k fo

r 3-

5 m

inut

es o

n 10

0%.

8.R

emov

e to

p la

yer

of p

aper

tow

el.

9.P

our

in c

hick

en m

ixtu

re. R

efrig

erat

e ov

erni

ght.

10.

Tur

n ou

t and

slic

e. S

erve

with

Mel

ba to

ast.

21

CH

ICK

EN

AN

D M

AC

AR

ON

I B

AK

ES

erve

s 4-

6

No

. 15

chic

ken

20 g

bu

tter

, mel

ted

2 cu

ps

mac

aro

ni

1 /4

cup

pla

in f

lou

r30

0 m

L s

ou

r cr

eam

1 cu

p c

hic

ken

sto

ck1

cup

gra

ted

ch

eese

1 ta

ble

spo

on

ch

op

ped

par

sley

1.M

elt b

utte

r fo

r 20

sec

onds

on

100%

. Bru

sh c

hick

en w

ith b

utte

r. P

lace

on

the

low

rac

k. C

ook

for

12-1

4 m

inut

es o

n H

IGH

MIX

TO

P G

RIL

L an

d 5

min

utes

on T

OP

GR

ILL.

Tur

n ov

er. C

ook

for

12-1

4 m

inut

es o

n H

IGH

MIX

TO

PG

RIL

L an

d 5

min

utes

on

TO

P G

RIL

L.2.

Pla

ce m

acar

oni i

n a

larg

e bo

wl.

Cov

er w

ith h

ot w

ater

. Coo

k fo

r 22

-25

min

utes

on

100%

or

until

pas

ta is

tend

er. D

rain

.3.

Rem

ove

flesh

from

chi

cken

.4.

Mix

toge

ther

pla

in fl

our,

sou

r cr

eam

and

chi

cken

sto

ck.

5.C

ombi

ne c

hick

en, m

acar

oni a

nd s

auce

mix

ture

. Spr

inkl

e w

ith c

hees

e an

dco

ok fo

r 10

-12

min

utes

on

70%

and

4-5

min

utes

on

TO

P G

RIL

L.6.

Spr

inkl

e w

ith p

arsl

ey.

7.S

erve

imm

edia

tely

with

a to

ssed

sal

ad.

CH

EE

SE A

ND

HE

RB

CH

ICK

EN

LE

GS

Ser

ves

4

2 ta

ble

spo

on

s ch

op

ped

par

sley

1 te

asp

oo

n b

asil

2 te

asp

oo

ns

tarr

ago

n2

teas

po

on

s d

ill2

teas

po

on

s m

ust

ard

po

wd

er1

teas

po

on

pap

rika

salt

an

d p

epp

er1

teas

po

on

ses

ame

seed

s90

g b

utt

er, m

elte

d8

larg

e ch

icke

n d

rum

stic

ks12

5 g

co

un

try

chee

se b

iscu

its,

cru

shed

1.M

ix p

arsl

ey, b

asil,

tarr

agon

, dill

, mus

tard

pow

der,

pap

rika,

sal

t and

pep

per,

sesa

me

seed

s an

d on

e-th

ird o

f but

ter

toge

ther

in a

sm

all b

owl.

2.U

sing

a s

harp

kni

fe, l

ift s

kin

back

from

the

chic

ken

drum

stic

ks.

3.S

prea

d a

teas

poon

of h

erb

mix

ture

bet

wee

n sk

in a

nd c

hick

en.

4.B

rush

chi

cken

with

rem

aini

ng b

utte

r, c

oat w

ith b

iscu

it cr

umbs

.5.

Pla

ce o

n th

e lo

w r

ack,

coo

k fo

r 16

-18

min

utes

on

HIG

H M

IX T

OP

GR

ILL

and

4-5

min

utes

on

TO

P G

RIL

L.6.

Tur

n ov

er a

nd c

ook

for

a fu

ther

6 m

inut

es o

n T

OP

GR

ILL.

7.A

llow

to s

tand

for

5-10

min

utes

bef

ore

serv

ing.

AP

RIC

OT

CH

ICK

EN

Ser

ves

4

4 ch

icke

n t

hig

hs

1 p

acke

t F

ren

ch o

nio

n s

ou

p2

tab

lesp

oo

ns

pla

in f

lou

r12

5 m

L a

pri

cot

nec

tar

825g

can

ap

rico

t h

alve

s, d

rain

ed

1.T

oss

chic

ken

in c

ombi

ned

Fre

nch

onio

n so

up a

nd p

lain

flou

r.2.

Pla

ce in

a 3

litr

e ca

sser

ole

dish

and

put

on

low

rac

k.3.

Coo

k ch

icke

n fo

r 13

-15

min

utes

on

70%

. Tur

n ch

icke

n ov

er.

4.P

our

over

apr

icot

nec

tar

and

apric

ots.

5.C

ook,

cov

ered

, for

13-

15 m

inut

es o

n 70

%.

6.S

erve

hot

with

pas

ta.

HO

NE

Y C

HIC

KE

N L

EG

SS

erve

s 4

250

mL

so

y sa

uce

4 ta

ble

spo

on

s h

on

ey1

tab

lesp

oo

n le

mo

n ju

ice

1 cl

ove

gar

lic, c

rush

ed1 /

2 te

asp

oo

n f

resh

ly g

rate

d g

ing

er2

tab

lesp

oo

ns

oil

8 la

rge

chic

ken

leg

sse

sam

e se

eds

1.C

ombi

ne s

oy s

auce

, hon

ey, l

emon

juic

e, g

arlic

, gin

ger

and

oil i

n a

smal

lbo

wl.

Pou

r ov

er c

hick

en a

nd m

arin

ate

for

2-3

hour

s.2.

Arr

ange

chi

cken

legs

on

the

low

rac

k. C

ook

for

18-2

0 m

inut

es o

n H

IGH

MIX

TO

P G

RIL

L an

d 10

min

utes

on

TO

P G

RIL

L.3.

Tur

n ch

icke

n ov

er a

nd c

ook

for

a fu

rthe

r 10

min

utes

onT

OP

GR

ILL.

4.S

prin

kle

with

ses

ame

seed

s.

22

CH

ICK

EN

CA

CC

IAT

OR

ES

erve

s 6

6 ch

icke

n t

hig

hs

1 /4

cup

flo

ur

1 ta

ble

spo

on

Sea

son

All

salt

1 o

nio

n, s

liced

30 g

bu

tter

1 cl

ove

gar

lic, c

rush

ed

1.P

lace

chi

cken

, flo

ur a

nd s

easo

n al

l sal

t int

o a

free

zer

bag.

Tos

s un

til c

hick

enis

coa

ted.

2.C

ombi

ne c

hick

en th

ighs

, rem

aini

ng fl

our,

oni

on, b

utte

r, g

arlic

, tom

ato

past

e,ju

ice

from

tom

atoe

s, s

tock

cub

es a

nd w

hite

win

e in

a 5

litr

e ca

sser

ole

dish

.3.

Cov

er a

nd c

ook

for

26-2

8 m

inut

es o

n 70

%. S

tir 2

-3 ti

mes

dur

ing

cook

ing.

4.A

dd c

apsi

cum

and

cho

pped

tom

atoe

s. C

over

and

coo

k a

furt

her

10-1

2m

inut

es o

n 70

%.

5.G

arni

sh w

ith b

lack

oliv

es.

CH

ICK

EN

FIL

LE

T B

UR

GE

RS

Ser

ves

4

4 ch

icke

n b

reas

t fi

llets

(ap

pro

x. 5

00 g

)2

tab

lesp

oo

ns

flo

ur

1 te

asp

oo

n p

apri

ka2

slic

es h

am, s

liced

in h

alf

2 sl

ices

pin

eap

ple

, slic

ed in

hal

f4

slic

es p

roce

ssed

ch

eese

1.P

lace

chi

cken

, flo

ur a

nd p

aprik

a in

to a

free

zer

bag.

Tos

s un

til c

hick

en is

coat

ed.

2.P

lace

chi

cken

fille

ts o

n th

e lo

w r

ack.

3.C

ook

for

8-10

min

utes

on

70%

, tur

ning

ove

r ha

lfway

thro

ugh

cook

ing.

4.P

lace

ham

and

pin

eapp

le s

lices

on

top

of e

ach

chic

ken

piec

e.5.

Top

with

che

ese.

6.C

ook

for

10 m

inut

es o

n T

OP

GR

ILL.

7.S

erve

on

a ha

mbu

rger

bun

with

lettu

ce a

nd to

mat

o.

RO

AST

CH

ICK

EN

Ser

ves

4

No

.15

chic

ken

30 g

bu

tter

, mel

ted

Sea

son

All

salt

1.W

ash

and

dry

chic

ken

wel

l.2.

Tie

legs

of c

hick

en to

geth

er w

ith s

trin

g.3.

Pla

ce b

reas

t-si

de d

own

on th

e lo

w r

ack.

4.B

aste

with

but

ter

and

sprin

kle

with

Sea

son

All

salt.

5.C

ook

for

12-1

4 m

inut

es o

n H

IGH

MIX

TO

P G

RIL

L an

d 7

min

utes

on

TO

PG

RIL

L.6.

Tur

n ch

icke

n ov

er. B

aste

with

but

ter

and

sprin

kle

with

Sea

son

All

salt.

7.C

ook

a fu

rthe

r 12

-14

min

utes

on

HIG

H M

IX T

OP

GR

ILL

and

7 m

inut

es o

nT

OP

GR

ILL.

8.A

llow

to s

tand

cov

ered

with

foil

for

10 m

inut

es b

efor

e se

rvin

g.

CR

UN

CH

Y C

AM

EM

BE

RT

CH

ICK

EN

Ser

ves

6

125

g c

amem

ber

t ch

eese

, fin

ely

cho

pp

ed2

rash

ers

bac

on

, fin

ely

cho

pp

ed1 /

2 cu

p t

oas

ted

, sliv

ered

alm

on

ds

2 ta

ble

spo

on

s se

eded

mu

star

dN

o.1

5 ch

icke

n2

tab

lesp

oo

ns

ho

ney

1.M

ix c

amem

bert

, bac

on, a

lmon

ds a

nd 1

tabl

espo

on m

usta

rd to

geth

er in

asm

all b

owl.

2.P

ress

cam

embe

rt m

ixtu

re b

etw

een

skin

and

fles

h of

chi

cken

. Tie

chi

cken

legs

toge

ther

.3.

Mix

rem

aini

ng m

usta

rd a

nd h

oney

. Bru

sh o

ver

chic

ken.

4.P

lace

bre

ast s

ide

dow

n on

the

low

rac

k, c

ook

for

12-1

4 m

inut

es o

n H

IGH

MIX

TO

P G

RIL

L.5.

Tur

n ch

icke

n ov

er a

nd b

rush

with

rem

aini

ng m

ixtu

re.

Coo

k fo

r a

furt

her

12-1

4 m

inut

es o

n H

IGH

MIX

TO

P G

RIL

L.6.

Allo

w to

sta

nd c

over

ed w

ith fo

il fo

r 10

min

utes

bef

ore

serv

ing.

2 ta

ble

spo

on

s to

mat

o p

aste

440

g c

an p

eele

d t

om

ato

es2

chic

ken

sto

ck c

ub

es1 /

2 cu

p w

hit

e w

ine

1 g

reen

cap

sicu

m, t

hin

ly s

liced

6 b

lack

oliv

es, s

liced

23

SE

AFO

OD

CH

EE

SY S

AL

MO

N R

OL

LS

Ser

ves

4-6

RO

LL

S12

lasa

gn

e n

oo

dle

s (2

00 g

pac

ket)

250

g r

ico

tta

chee

se90

g c

hed

dar

ch

eese

, gra

ted

salt

an

d p

epp

er t

o t

aste

2 eg

gs,

lig

htl

y b

eate

n21

0 g

can

red

sal

mo

n, d

rain

ed2

teas

po

on

s le

mo

n ju

ice

1.S

oak

nood

les

(4 a

t a ti

me)

in a

larg

e bo

wl o

f boi

ling

wat

er,

till n

oodl

es a

repl

iabl

e to

rol

l.2.

Com

bine

ric

otta

che

ese,

che

ddar

che

ese,

sal

t and

pep

per,

egg

s, s

alm

onan

d le

mon

juic

e; m

ix w

ell.

3. P

lace

a s

poon

ful o

f sal

mon

mix

ture

into

eac

h la

sagn

e sh

eet.

Rol

l up

tight

ly.

Pla

ce in

a s

ingl

e la

yer

in a

sha

llow

hea

t-pr

oof d

ish,

sea

m-s

ide

dow

n.

SAU

CE

1. C

om

bin

e co

rnfl

ou

r w

ith

2 t

able

spo

on

s o

f to

mat

o p

uré

e to

fo

rm a

smo

oth

pas

te. S

tir

in r

emai

nin

g p

uré

e an

d p

arsl

ey.

2. P

ou

r to

mat

o p

uré

e o

ver

salm

on

ro

lls a

nd

co

ok

for

18-2

0 m

inu

tes

on

70%

or

un

til n

oo

dle

s ar

e te

nd

er.

PAE

LL

AS

erve

s 8

3 cu

ps

bro

wn

ric

e6

cup

s ch

icke

n s

tock

1 ta

ble

spo

on

oliv

e o

il2

clo

ves

gar

lic, c

rush

ed1

on

ion

, ch

op

ped

4 ri

pe

tom

ato

es, c

ho

pp

ed1 /

4 cu

p t

om

ato

pas

te1

cup

fro

zen

pea

s1

red

cap

sicu

m, d

iced

1 g

reen

cap

sicu

m, d

iced

1.C

ombi

ne r

ice

and

chic

ken

stoc

k to

geth

er in

a la

rge

cass

erol

e di

sh.

Coo

k fo

r 45

-50

min

utes

on

100%

, unt

il te

nder

.2.

Com

bine

oil,

gar

lic a

nd o

nion

toge

ther

in a

sm

all b

owl.

Coo

k fo

r 2-

3m

inut

es o

n 10

0%.

3.S

tir in

tom

atoe

s an

d to

mat

o pa

ste.

Cov

er a

nd c

ook

for

3-5

min

utes

on

100%

, stir

ring

halfw

ay th

roug

h co

okin

g.4.

Stir

in p

eas,

cap

sicu

ms,

turm

eric

and

pap

rika.

Coo

k fo

r 5-

6 m

inut

es o

n10

0%, s

tir in

coo

ked

rice.

5.In

a la

rge

bow

l, he

at w

hite

win

e fo

r 4-

5 m

inut

es o

n 10

0%. A

dd fi

sh fi

llets

.C

over

and

coo

k fo

r 4-

6 m

inut

es o

n 50

%. R

emov

e fis

h.6.

Stir

in p

raw

ns a

nd c

alam

ari.

Cov

er a

nd c

ook

a fu

rthe

r 8-

10 m

inut

es o

n 50

%un

til p

raw

ns tu

rn p

ink.

Rem

ove

from

win

e.7.

Pla

ce m

usse

ls in

rem

aini

ng w

hite

win

e. C

ook

for

3-5

min

utes

on

70%

, un

tilm

usse

ls o

pen.

8.G

ently

fold

sea

food

into

ric

e m

ixtu

re.

9.C

over

and

reh

eat P

aella

for

14-1

6 m

inut

es o

n 50

%.

10.

Ser

ve w

ith F

renc

h br

ead.

SAU

CE

1 ta

ble

spo

on

co

rnfl

ou

r41

5 g

can

to

mat

o p

uré

e2

tab

lesp

oo

ns

par

sley

, ch

op

ped

GA

RL

IC P

RAW

NS

Ser

ves

4

24 g

reen

kin

g p

raw

ns

2 ta

ble

spo

on

s b

utt

er3

clo

ves

gar

lic, c

rush

ed

1.P

eel a

nd

dev

ein

pra

wn

s, le

avin

g t

ails

inta

ct.

2.C

om

bin

e b

utt

er a

nd

gar

lic. C

oo

k fo

r 11 /

2-2

min

ute

s o

n 1

00%

.3.

Sti

r in

oil

and

pra

wn

s.4.

Co

ok

for

4-6

min

ute

s o

n 5

0%, t

oss

ing

eve

ry 2

min

ute

s. S

pin

kle

wit

hp

arsl

ey.

5.S

erve

in in

div

idu

al d

ish

es w

ith

gar

lic b

read

.

1 /3

cup

oliv

e o

il1

tab

lesp

oo

n c

ho

pp

edp

arsl

ey

1 /2

teas

po

on

tu

rmer

icp

apri

ka2

cup

s w

hit

e w

ine

1 kg

fis

h f

illet

s, c

ub

ed24

gre

en p

raw

ns,

pee

led

wit

hta

ils in

tact

an

d d

evei

ned

2 ca

lam

ari t

ub

es, s

liced

into

rin

gs

6 m

uss

els

24

STE

AM

ED

SC

AL

LO

PS

IN B

LA

CK

BE

AN

SAU

CE

Ser

ves

4

1 ta

ble

spo

on

oil

2 sp

rin

g o

nio

ns,

fin

ely

slic

ed1

chill

i, se

eded

an

d f

inel

y ch

op

ped

1 ta

ble

spo

on

co

rnfl

ou

r

1.In

a la

rge

bow

l com

bine

oil,

oni

ons

and

chill

i; co

ok fo

r 1

min

utes

on

100%

.2.

Stir

in c

ornf

lour

, sug

ar, s

oy s

auce

and

bla

ck b

ean

sauc

e.3.

Add

sca

llops

; stir

wel

l.4.

Coo

k fo

r 10

-12

min

utes

on

50%

, stir

ring

twic

e du

ring

cook

ing.

CR

ISP

Y M

AR

INA

TE

D C

RA

B S

TIC

KS

Mak

es 2

4

12 c

rab

sti

cks

2 ta

ble

spo

on

s le

mo

n ju

ice

1 cl

ove

gar

lic, c

rush

ed2

teas

po

on

s g

rate

d g

ing

er

1.C

ut c

rab

stic

ks in

hal

f.2.

Pla

ce le

mon

juic

e, g

arlic

, gin

ger,

sug

ar, o

il an

d so

y sa

uce

in a

bow

l. M

ixw

ell.

3.P

lace

cra

b st

icks

in m

arin

ade

and

allo

w to

sta

nd 2

hou

rs. D

rain

.4.

Cut

bac

on in

to 3

pie

ces.

Wra

p ea

ch p

iece

aro

und

each

cra

b st

ick;

sec

ure

with

a to

othp

ick.

5.P

lace

on

the

low

rac

k.6.

Coo

k fo

r 14

-16

min

utes

on

LOW

MIX

TO

P G

RIL

L.7.

Coo

k fo

r 11 /

2 m

inut

es o

n T

OP

GR

ILL.

TAG

LIA

TE

LL

E A

ND

CR

AB

SA

LA

DS

erve

s 6-

8

500

g t

aglia

telle

pas

ta12

cra

b s

tick

s, s

liced

1 /2

cup

to

aste

d p

ine

nu

ts6

shal

lots

, ch

op

ped

1.P

lace

tagl

iate

lle in

to a

larg

e bo

wl.

Cov

er w

ith h

ot ta

p w

ater

. Coo

k fo

r 14

-16

min

utes

on

100%

, unt

il te

nder

. Dra

in w

ell.

2.T

oss

slic

ed c

rab

stic

ks, p

ine

nuts

and

sha

llots

thro

ugh

past

a.3.

Mix

Fre

nch

dres

sing

and

cre

am. S

easo

n w

ith s

alt a

nd p

eppe

r. P

our

over

past

a. T

oss

wel

l.

PR

AWN

CR

EO

LE

Ser

ves

4

1 ta

ble

spo

on

bu

tter

1 m

ediu

m o

nio

n, c

ho

pp

ed1

cap

sicu

m, c

ho

pp

ed1

stic

k ce

lery

, slic

ed2

tab

lesp

oo

ns

flo

ur

425

g c

an w

ho

le t

om

ato

es1 /

2 cu

p t

om

ato

pas

te

1.In

a la

rge

bow

l, co

mbi

ne b

utte

r, o

nion

, cap

sicu

m a

nd c

eler

y. C

ook

for

4-5

min

utes

on

100%

.2.

Stir

in fl

our,

tom

atoe

s, to

mat

o pa

ste,

chi

cken

sto

ck, p

arsl

ey, s

ugar

, sal

t and

chill

i pow

der;

mix

wel

l.3.

Coo

k, u

ncov

ered

, for

5 m

inut

es o

n 10

0%, s

tirrin

g on

ce.

4.A

dd p

raw

ns a

nd c

ook

for

18-2

0 m

inut

es o

n 50

%, s

tirrin

g tw

ice.

Ser

ve w

ithric

e.

2 te

asp

oo

ns

sug

ar1

tab

lesp

oo

n s

oy

sau

ce2

tab

lesp

oo

ns

bla

ck b

ean

sau

ce50

0 g

sca

llop

s

1 te

asp

oo

n s

ug

ar1 /

4 cu

p o

il1

tab

lesp

oo

n s

oy

sau

ce8

rash

ers

bac

on

, rin

dre

mo

ved

1 cu

p c

hic

ken

sto

ck1

tab

lesp

oo

n p

arsl

ey2

teas

po

on

s su

gar

1 /2

teas

po

on

sal

t1 /

2 te

asp

oo

n c

hill

i po

wd

er50

0 g

gre

en p

raw

ns,

pee

led

an

d d

evei

ned

1 /2

cup

Fre

nch

dre

ssin

g30

0 m

L c

ream

salt

an

d p

epp

er

25

GA

RL

IC M

USS

EL

SS

erve

s 4

as e

ntr

ee

500

g m

uss

els

1 cu

p w

ine

2 cu

ps

wat

er1

clo

ve g

arlic

, cru

shed

1.W

ash

mus

sels

und

er r

unni

ng w

ater

; rem

ove

all t

race

s of

mud

, sea

wee

d an

dba

rnac

les

with

bru

sh o

r kn

ife; r

emov

e be

ards

. Dis

card

cra

cked

, bro

ken

orop

en m

usse

l she

lls.

2.In

a la

rge

bow

l, co

ver

mus

sels

with

win

e, w

ater

and

gar

lic. C

ook

for

16-1

8 m

inut

es o

n 50

% o

r un

til o

pen,

rem

ovin

g fr

om li

quid

as

they

ope

n.D

isca

rd u

nope

ned

mus

sels

.

GA

RL

IC B

UT

TE

R1.

Mel

t but

ter

in ju

g fo

r 30

sec

onds

on

100%

, add

oil,

gar

lic a

nd p

eppe

r.P

our

1 /2

garli

c sa

uce

over

mus

sels

; tos

s w

ell.

2.A

rran

ge m

usse

ls in

ser

ving

bow

l and

pou

r re

mai

ning

sau

ce o

ver

mus

sels

.

SEA

FO

OD

LA

SAG

NE

Ser

ves

6-8

125

g b

utt

er11 /

2 cu

ps

pla

in f

lou

r1

teas

po

on

dry

mu

star

d4

cup

s m

ilk

1.M

elt b

utte

r fo

r 1-

2 m

inut

es o

n 10

0% in

a la

rge

bow

l.2.

Stir

in fl

our

and

dry

mus

tard

. Coo

k fo

r 11 /

2 m

inut

es o

n 10

0%.

3.G

radu

ally

stir

in m

ilk. C

ook

for

6-8

min

utes

on

100%

or

until

sau

ce is

thic

k.S

tir e

very

2 m

inut

es.

4.S

tir in

mar

inar

a. C

ook

for

4-6

min

utes

on

50%

.5.

Dip

noo

dles

indi

vidu

ally

into

a la

rge

bow

l of b

oilin

g w

ater

.6.

Laye

r no

odle

s ov

er b

ase

of a

2-li

tre

rect

angl

ar c

asse

role

dis

h.7.

Cov

er n

oodl

es w

ith 1 /

3 m

arin

ara

sauc

e an

d 1 /

2 cu

p ch

eese

.R

epea

t pro

cess

, end

ing

with

mar

inar

a sa

uce

and

chee

se.

8.C

ook

for

16-1

9 m

inut

es o

n H

IGH

MIX

TO

P G

RIL

L an

d 3

min

utes

on

TO

PG

RIL

L.9.

Allo

w to

sta

nd fo

r 10

min

utes

bef

ore

serv

ing.

CR

AB

MO

RN

AY

Ser

ves

6

60 g

bu

tter

1 /3

cup

pla

in f

lou

r1 /

2 te

asp

oo

n d

ry m

ust

ard

2 cu

ps

milk

1 o

nio

n, f

inel

y ch

op

ped

1.In

a la

rge

bow

l, m

elt b

utte

r fo

r 1-

11 /2

min

utes

on

100%

. Stir

in fl

our

and

mus

tard

. Coo

k fo

r a

furt

her

1 m

inut

e on

100

%.

2.G

radu

ally

stir

in m

ilk. C

ook

for

4-5

min

utes

on

100%

, stir

ring

ever

y 2

min

utes

.3.

Stir

in o

nion

, cra

b m

eat,

eggs

, sal

t and

pep

per

and

1 /4

cup

chee

se.

4.P

lace

into

a 1

-litr

e se

rvin

g di

sh. S

prin

kle

with

cor

nfla

ke c

rum

bs a

nd r

emai

n-in

g ch

eese

.5.

Coo

k fo

r 13

-15

min

utes

on

LOW

MIX

TO

P G

RIL

L.6.

Ser

ve w

ith fr

esh

gard

en s

alad

.

2 x

170

g c

ans

crab

mea

t, d

rain

ed2

har

d-b

oile

d e

gg

s, s

liced

salt

an

d p

epp

er1 /

2 cu

p f

inel

y g

rate

d c

hee

se2

tab

lesp

oo

ns

corn

flak

e cr

um

bs

500

g s

eafo

od

mar

inar

a1

pac

ket

pre

coo

ked

lasa

gn

en

oo

dle

s11 /

2 cu

ps

gra

ted

tas

ty c

hee

se

SESA

ME

PR

AWN

SS

erve

s 4

24 g

reen

kin

g p

raw

ns

(ap

pro

x. 1

kg

)1 /

4 cu

p p

ort

1 /4

cup

oil

1 /4

cup

ch

op

ped

par

sley

3 sh

allo

ts, f

inel

y ch

op

ped

lem

on

pep

per

to

tas

te1 /

2 cu

p t

oas

ted

ses

ame

seed

s6

bam

bo

o s

kew

ers

1.P

eel p

raw

ns, l

eavi

ng ta

ils in

tact

, and

dev

ein.

Pla

ce in

a s

hallo

w d

ish.

2.C

ombi

ne p

ort,

oil,

pars

ley,

sha

llots

and

lem

on p

eppe

r. P

our

over

pra

wns

.M

arin

ate

for

1-2

hour

s.3.

Thr

ead

3-4

praw

ns o

nto

each

bam

boo

skew

er. C

oat i

n se

sam

e se

eds.

4.P

lace

ske

wer

s on

the

high

rac

k. C

ook

for

15-1

7 m

inut

es o

n T

OP

GR

ILL.

Tur

n ov

er h

alfw

ay.

5.S

erve

with

sat

ay s

auce

and

ric

e.

GA

RL

IC B

UT

TE

R2

tab

lesp

oo

ns

bu

tter

2 ta

ble

spo

on

s o

live

oil

2 cl

ove

s g

arlic

, cru

shed

pep

per

26

SQU

ID I

N T

OM

ATO

AN

D W

INE

SA

UC

ES

erve

s 6

500

g s

qu

id t

ub

es1 /

2 te

asp

oo

n m

eat

ten

der

iser

1 ta

ble

spo

on

co

rnfl

ou

r1

tab

lesp

oo

n o

live

oil

1 sp

rin

g o

nio

n, c

ho

pp

ed

1.C

ut s

quid

tube

s in

to r

ings

. Spr

inkl

e w

ith c

ombi

ned

mea

t ten

deris

er a

ndco

rnflo

ur. R

efrig

erat

e fo

r 30

min

utes

.2.

Com

bine

oil,

oni

on a

nd g

arlic

. Coo

k fo

r 1

min

ute

on 1

00%

.3.

Stir

in to

mat

oes,

whi

te w

ine

and

tom

ato

past

e. C

ook

for

5-6

min

utes

on

100%

.4.

Stir

in s

quid

. Coo

k fo

r 10

-12

min

utes

on

50%

, tos

sing

eve

ry m

inut

e un

tilsq

uid

is fi

rm.

5.S

prin

kle

with

fres

h ba

sil.

6.S

erve

with

Fre

nch

brea

d an

d to

ssed

sal

ad.

BO

UIL

LA

BA

ISSE

Ser

ves

8

6 m

uss

els

750

g s

callo

ps

500

g g

reen

pra

wn

s, p

eele

d a

nd

dev

ein

ed50

0 g

fir

m f

ish

fill

ets,

cu

t in

to b

ite-

size

pie

ces

5 cr

ab s

tick

s, s

liced

6 o

yste

rs1

tab

lesp

oo

n o

live

oil

1 o

nio

n, f

inel

y ch

op

ped

1.W

ash

and

clea

n se

afoo

d.2.

Coo

k oi

l, on

ion

and

garli

c in

a la

rge

cass

erol

e di

sh fo

r 1-

2 m

inut

es o

n 10

0%.

3.S

tir in

fish

sto

ck, t

omat

oes,

whi

te w

ine

and

tom

ato

past

e. C

over

and

coo

k fo

r8

min

utes

on

100%

, stir

ring

halfw

ay th

roug

h co

okin

g.4.

Pla

ce m

usse

ls in

to h

ot s

tock

, cov

er a

nd s

imm

er fo

r 8-

10 m

inut

es o

n 70

% o

run

til m

usse

ls o

pen.

Dis

card

any

whi

ch s

tay

clos

ed.

5.S

tir in

sca

llops

, pra

wns

, tur

mer

ic, l

emon

rin

d, s

alt a

nd p

eppe

r. C

over

and

cook

for

5-6

min

utes

on

70%

.6.

Stir

in fi

sh fi

llets

, cra

b st

icks

and

oys

ters

. Cov

er a

nd c

ook

for

14-1

6 m

inut

eson

70%

or

until

fish

flak

es.

7.G

arni

sh w

ith fr

esh

basi

l.

BO

MB

AY

AV

OC

AD

O S

CA

LL

OP

SS

erve

s 4

4 av

oca

do

s, h

alve

d50

0 g

sca

llop

s, h

alve

d2

tab

lesp

oo

ns

bu

tter

1 o

nio

n, f

inel

y ch

op

ped

1 G

ran

ny

Sm

ith

ap

ple

, ch

op

ped

1 /2

teas

po

on

cu

min

1 /2

teas

po

on

co

rian

der

1 /2

teas

po

on

tu

rmer

ic1

tab

lesp

oo

n f

lou

r1 /

2 cu

p c

ream

1.R

emov

e fle

sh fr

om a

voca

do, l

eavi

ng s

hell

inta

ct. E

ither

sco

op o

ut w

ith a

teas

poon

or

by m

akin

g ho

rizon

tal a

nd v

ertic

al c

uts

in fl

esh,

eas

ing

out w

ith a

roun

d-bl

aded

kni

fe. M

ix h

alve

d sc

allo

ps w

ith th

e av

ocad

o fle

sh.

2.In

a la

rge

bow

l, co

mbi

ne b

utte

r, o

nion

, app

le, c

umin

, cor

iand

er a

nd tu

rmer

ic.

Cov

er a

nd c

ook

for

5-6

min

utes

on

100%

.3.

Add

flou

r an

d co

ok, u

ncov

ered

, a fu

rthe

r 1

min

ute

on 1

00%

.4.

Stir

in c

ream

, ble

nd w

ell.

5.A

dd th

e sc

allo

p an

d av

ocad

o m

ixtu

re.

6.C

ook

for

18-2

0 m

inut

es o

n 50

%. S

tir d

urin

g co

okin

g an

d af

ter

cook

ing.

7.S

coop

mix

ture

eve

nly

back

into

the

avoc

ado

shel

ls. S

erve

hot

.

1 cl

ove

gar

lic, c

rush

ed11 /

2 cu

ps

fish

sto

ck42

5 g

can

to

mat

oes

, pu

reed

1 /2

cup

wh

ite

win

e2

tab

lesp

oo

ns

tom

ato

pas

te1 /

4 te

asp

oo

n t

urm

eric

gra

ted

rin

d o

f 1

lem

on

salt

an

d p

epp

er1 /

4 cu

p c

ho

pp

ed f

resh

bas

il

1 cl

ove

gar

lic, c

rush

ed41

0 g

can

to

mat

o, d

rain

ed a

nd

ch

op

ped

1 /4

cup

dry

wh

ite

win

e2

tab

lesp

oo

ns

tom

ato

pas

te1

tab

lesp

oo

n c

ho

pp

ed f

resh

bas

il

27

OY

STE

RS

KIL

PAT

RIC

KS

erve

s 1-

2

3 ra

sher

s b

aco

n, c

ho

pp

ed1

do

zen

oys

ters

in t

he

hal

f sh

ell

2 ta

ble

spo

on

s w

orc

este

rsh

ire

sau

ce

1. P

lace

bac

on in

a s

mal

l bow

l, co

ver

and

cook

for

3 m

inut

es o

n 10

0%.

2.S

prin

kle

baco

n ov

er to

p of

oys

ters

, and

add

sau

ce. P

lace

on

the

high

rac

kan

d co

ok fo

r 8-

10 m

inut

es o

n T

OP

GR

ILL.

PR

AWN

CU

TL

ET

SS

erve

s 4

16 g

reen

kin

g p

raw

ns

1 cu

p b

read

cru

mb

s1 /

2 cu

p p

lain

flo

ur

1 eg

g (

ligh

tly

bea

ten

)2

tab

lesp

oo

ns

oliv

e o

il

1. P

eel p

raw

ns, l

eavi

ng ta

ils in

tact

and

dev

ein.

2.C

ut p

raw

n do

wn

the

back

, fla

tten

slig

htly

with

han

d to

form

a c

utle

t sha

pe.

3.D

ust p

raw

ns li

ghtly

with

flou

r, d

ip in

to e

gg, a

nd c

oat w

ith b

read

crum

bs.

4.S

pray

turn

tabl

e w

ith n

on-s

tick

spra

y.5.

Pla

ce d

irect

ly o

nto

turn

tabl

e, c

ook

for

7 m

inut

es o

n B

OT

TO

M G

RIL

L.6.

Tur

n ov

er a

nd li

ghtly

bru

sh e

ach

side

with

oil,

coo

k fo

r a

furt

her

7 m

inut

es o

nB

OT

TO

M G

RIL

L.7.

Ser

ve w

ith ta

rtar

e sa

uce.

28

CA

UL

IFL

OW

ER

AU

GR

AT

INS

erve

s 4-

6

500

g c

aulif

low

er f

lore

ts30

g b

utt

er2

tab

lesp

oo

ns

flo

ur

1 cu

p m

ilk1

teas

po

on

mu

star

d1 /

2 cu

p g

rate

d c

hee

sep

apri

ka

1.P

lace

cau

liflo

wer

in a

pie

dis

h. C

over

and

coo

k on

the

low

rac

k fo

r 4-

6m

inut

es o

n 10

0%, u

ntil

tend

er. D

rain

.2.

Mel

t but

ter

in a

Pyr

ex ju

g fo

r 40

-50

seco

nds

on 1

00%

.3.

Stir

in fl

our.

Coo

k fo

r 1

min

ute

on 1

00%

.4.

Gra

dual

ly s

tir in

milk

and

mus

tard

. Coo

k fo

r 2-

21 /2

min

utes

on

100%

, stir

ring

ever

y m

inut

e.5.

Stir

in c

hees

e un

til m

elte

d.6.

Pou

r ov

er c

aulif

low

er. S

prin

kle

with

pap

rika.

7.C

ook

for

6-8

min

utes

on

TO

P G

RIL

L.

SCA

LL

OP

ED

PO

TAT

OE

SS

erve

s 4-

6

3 la

rge

po

tato

es (

app

rox.

500

g),

pee

led

an

d s

liced

th

inly

1 /4

cup

wat

er1

larg

e o

nio

n, s

liced

200

g c

arto

n li

gh

t so

ur

crea

m1

egg

90 g

ch

edd

ar c

hee

se, f

inel

y g

rate

dp

apri

ka

1.P

lace

pot

atoe

s in

a r

ound

or

oval

sha

llow

dis

h, a

dd w

ater

, cov

er, a

nd c

ook

for

6-8

min

utes

on

100%

on

the

low

rac

k.2.

Dra

in o

ff w

ater

.3.

Arr

ange

slic

ed o

nion

ove

r po

tato

es.

4.C

ombi

ne s

our

crea

m a

nd e

gg. M

ix w

ell a

nd p

our

over

pot

atoe

s. S

prin

kle

with

che

ese

and

a lit

tle p

aprik

a if

desi

red.

5.C

ook

unco

vere

d, 6

min

utes

on

HIG

H M

IX T

OP

GR

ILL

and

8-10

min

utes

on

TO

P G

RIL

L.

V

EG

ETA

BL

ES

EA

SY H

OM

E-M

AD

E R

ICE

RIS

OT

TO

Ser

ves

6-8

1 o

nio

n, d

iced

60 g

bu

tter

4 ra

sher

s b

aco

n, d

iced

(or

1 cu

p c

oo

ked

ch

icke

n o

r h

am)

3 ch

icke

n o

r b

eef

sto

ck c

ub

es2

cup

s b

oili

ng

wat

er1

cup

lon

g-g

rain

ric

e, w

ell w

ash

ed1

cup

ass

ort

ed f

inel

y ch

op

ped

veg

etab

les,

e.g

. car

rots

, zu

cch

inis

, mu

shro

om

s

1.P

lace

oni

on, b

utte

r an

d ba

con

in la

rge

cass

erol

e di

sh. C

ook

for

3-4

min

utes

on 1

00%

. Stir

wel

l.2.

Dis

solv

e st

ock

cube

s in

boi

ling

wat

er; a

dd to

oni

on a

nd b

acon

. Add

all

othe

rin

gred

ient

s. C

over

with

a li

d an

d co

ok fo

r 16

-18

min

utes

on

100%

. Do

not

stir

whi

le c

ooki

ng.

3.A

t the

end

of t

his

time,

all

the

liqui

d w

ill h

ave

been

abs

orbe

d.4.

Leav

e to

sta

nd fo

r 5

min

utes

and

stir

with

a fo

rk b

efor

e se

rvin

g.

200

g c

arro

ts, s

liced

200

g b

rocc

oli,

cu

t in

to f

lore

ts10

0 g

zu

cch

inis

, slic

ed

1.A

rran

ge v

eget

able

s in

a s

hallo

w d

ish

with

the

hard

er v

eget

able

s po

sitio

ned

arou

nd th

e ou

tsid

e an

d th

e so

fter

vege

tabl

es in

the

cent

re.

2.C

over

with

a li

d or

pla

stic

wra

p.3.

Coo

k fo

r 41 /

2-51 /

2 m

inut

es o

n 10

0%.

4.S

tand

cov

ered

for

3 m

inut

es b

efor

e se

rvin

g.

HO

NE

Y C

AR

RO

TS

Ser

ves

4

500

g c

arro

ts, s

liced

len

gth

wis

e60

g b

utt

er1

tab

lesp

oo

n h

on

ey

1.C

ombi

ne a

ll in

gred

ient

s in

a c

asse

role

dis

h.2.

Cov

er a

nd c

ook

for

6-8

min

utes

on

100%

.3.

Sta

nd c

over

ed fo

r 3

min

utes

bef

ore

serv

ing.

VE

GE

TAB

LE

PL

AT

TE

RS

erve

s 4

29

POTA

TO, A

VOC

AD

O A

ND

ON

ION

SA

LAD

Ser

ves

6

1 kg

sm

all n

ew p

ota

toes

1 la

rge

on

ion

, slic

ed in

to r

ing

s1

tab

lesp

oo

n c

aste

r su

gar

1 ta

ble

spo

on

bu

tter

1 /2

cup

may

on

nai

se15

0 m

L s

ou

r cr

eam

bla

ck p

epp

er1

larg

e av

oca

do

, cu

bed

chiv

es

1.C

ut u

npee

led

pota

toes

in h

alf.

Pla

ce in

a la

rge

dish

and

cov

er w

ith w

ater

.C

ook,

cov

ered

with

a li

d, fo

r 16

-18

min

utes

on

100%

(po

tato

es s

houl

d be

tend

er b

ut h

oldi

ng th

eir

shap

e). D

rain

.2.

Pla

ce o

nion

rin

gs, c

aste

r su

gar

and

butte

r in

a P

yrex

dis

h. C

ook

for

8-10

min

utes

on

100%

, stir

ring

twic

e.3.

Com

bine

may

onna

ise,

sou

r cr

eam

and

bla

ck p

eppe

r. P

our

over

pot

atoe

s.4.

Tos

s in

oni

ons

and

avoc

ado;

spr

inkl

e w

ith c

hive

s.5.

Chi

ll se

rve.

MIN

EST

RO

NE

Ser

ves

6

1 /2

cup

oil

60 g

bu

tter

2 o

nio

ns,

pee

led

an

d c

ho

pp

ed3

carr

ots

, fin

ely

cho

pp

ed1

po

tato

, pee

led

an

d c

ho

pp

ed3

stic

ks c

eler

y, c

ho

pp

ed

1.C

ombi

ne o

il, b

utte

r an

d on

ion

in a

larg

e ca

sser

ole

dish

. Coo

k fo

r 2-

3 m

inut

eson

100

%.

2.A

dd c

arro

ts a

nd p

otat

o. C

over

and

coo

k fo

r 5

min

utes

on

100%

.3.

Add

cel

ery,

zuc

chin

i and

cab

bage

. Cov

er a

nd c

ook

for

3 m

inut

es o

n 10

0%.

Add

sto

ck, u

ndra

ined

tom

atoe

s, s

alt a

nd p

eppe

r. C

ook,

cov

ered

, for

20-

25m

inut

es o

n 10

0%, s

tirrin

g oc

casi

onal

ly.

4.S

erve

hot

, top

ped

with

par

mes

an c

hees

e.

CH

OK

OS

WIT

HSO

UR

CR

EA

M A

ND

BA

CO

NS

erve

s 4-

6

2 ra

sher

s b

aco

n, c

ho

pp

ed3

med

ium

ch

oko

s (5

00 g

), p

eele

d, c

ore

d a

nd

th

inly

slic

ed15

0 m

L s

ou

r cr

eam

1 /4

teas

po

on

dri

ed b

asil

leav

es1 /

4 te

asp

oo

n d

ried

ore

gan

o le

aves

1 /2

cup

gra

ted

tas

ty c

hee

se6

shal

lots

, ch

op

ped

1.C

ook

baco

n in

a la

rge

bow

l for

2-3

min

utes

on

100%

. Dra

in o

n ab

sorb

ent

pape

r.2.

Add

cho

kos

to b

acon

fat i

n bo

wl;

cove

r an

d co

ok fo

r 8-

10 m

inut

es o

n 10

0%or

unt

il te

nder

.3.

Com

bine

sou

r cr

eam

, bas

il, o

rega

no, c

hees

e an

d sh

allo

ts w

ith c

hoko

s.4.

Spr

inkl

e w

ith b

acon

.5.

Coo

k fo

r 2-

3 m

inut

es o

n 10

0%.

4 la

rge

po

tato

es1 /

4 cu

p m

ilk1 /

4 cu

p c

ream

1 /2

cup

gra

ted

ch

edd

ar c

hee

se30

g b

utt

er2

teas

po

on

s d

ried

par

sley

fla

kes

1 /4

teas

po

on

dry

mu

star

dp

apri

ka

1.P

ierc

e po

tato

s w

ith a

fork

; pla

ce o

n tu

rnta

ble.

Coo

k fo

r 10

-12

min

utes

on

100%

. Sta

nd in

foil

for

5 m

inut

es.

2.C

ut a

thin

slic

e fr

om to

p of

eac

h po

tato

; sco

op o

ut c

ooke

d po

tato

with

asp

oon,

leav

ing

a th

in s

hell.

3.S

tir m

ilk, c

ream

, hal

f the

che

ese,

but

ter,

par

sley

, mus

tard

and

pot

ato.

Mix

wel

l unt

il no

lum

ps r

emai

n.4.

Spo

on m

ixtu

re in

to e

ach

pota

to s

hell.

Pla

ce o

n th

e lo

w r

ack.

5.S

prin

kle

with

rem

aini

ng c

hees

e an

d pa

prik

a. C

ook

for

2-3

min

utes

on

100%

and

8 m

inut

es o

n T

OP

GR

ILL.

STU

FF

ED

BA

KE

D P

OTA

TO

ES

Ser

ves

4

2 zu

cch

inis

, ch

op

ped

1 /4

cab

bag

e, s

hre

dd

ed3

cup

s b

eef

sto

ck2

x 40

0 g

can

s p

eele

d t

om

ato

essa

lt a

nd

pep

per

par

mes

an c

hee

se

30

HO

T C

UR

RIE

D S

LAW

Ser

ves

6-8

1 /2

larg

e ca

bb

age,

fin

ely

shre

dd

ed1

larg

e ca

rro

t, g

rate

d1 /

2 cu

p c

hic

ken

sto

ck1

on

ion

, pee

led

an

d h

alve

d4

wh

ole

clo

ves

2 cl

ove

s g

arlic

2 b

ay le

aves

1.P

lace

cab

bage

, car

rot,

stoc

k, o

nion

hal

ves

with

clo

ves

pres

sed

in, g

arlic

, bay

leav

es, s

alt a

nd p

eppe

r in

a la

rge

cass

erol

e di

sh. C

over

and

coo

k fo

r 10

-12

min

utes

on

100%

, stir

ring

halfw

ay th

roug

h co

okin

g.2.

Rem

ove

onio

n an

d ba

y le

aves

.3.

Mel

t but

ter

for

40 s

econ

ds o

n 10

0% in

a ju

g. S

tir in

flou

r an

d cu

rry

pow

der.

Coo

k fo

r 40

sec

onds

on

100%

.4.

Gra

dual

ly s

tir in

cre

am. P

our

over

sla

w, t

hen

toss

. Spr

inkl

e w

ith b

read

-cr

umbs

and

dot

with

ext

ra b

utte

r.5.

Coo

k co

vere

d fo

r 8-

10 m

inut

es o

n 10

0%. T

hen

cook

unc

over

ed fo

r 3

min

utes

on

TO

P G

RIL

L.6.

Ser

ve h

ot.

HO

NE

Y G

ING

ER

ED

VE

GE

TAB

LE

SS

erve

s 6

1 /2

cup

sal

ad d

ress

ing

2 te

asp

oo

ns

gra

ted

gin

ger

2 ta

ble

spo

on

s h

on

ey1

tab

lesp

oo

n s

oy

sau

ce2

tab

lesp

oo

ns

lem

on

juic

e50

0 g

bu

tter

nu

t p

um

pki

n, p

eele

d a

nd

th

inly

slic

ed1

cup

fro

zen

bea

ns

2 zu

cch

inis

, slic

ed1 /

2 cu

p p

ecan

s

1.In

a la

rge

bow

l,hea

t dre

ssin

g, g

inge

r, h

oney

, soy

sau

ce a

nd le

mon

juic

e fo

r3-

4 m

inut

es o

n 10

0%.

2.A

dd p

umpk

in a

nd c

ook

cove

red

4-6

min

utes

on

100%

, unt

il ju

st te

nder

.3.

Stir

in b

eans

and

zuc

chin

is, c

ook

cove

red

a fu

rthe

r 6-

7 m

inut

es o

n 10

0%.

4.S

poon

ont

o a

serv

ing

plat

e. S

prin

kle

with

pec

ans.

salt

an

d p

epp

er60

g b

utt

er2

tab

lesp

oo

ns

pla

in f

lou

r1

tab

lesp

oo

n c

urr

y p

ow

der

3 /4

cup

cre

am1 /

4 cu

p d

ry b

read

cru

mb

s2

teas

po

on

s b

utt

er, e

xtra

SQU

ASH

WIT

H Y

OG

HU

RT

Ser

ves

4-6

500

g s

qu

ash

200

g c

arto

n n

atu

ral y

og

hu

rt2

teas

po

on

s se

eded

mu

star

dg

rou

nd

bla

ck p

epp

er

1.W

ash

and

trim

squ

ash.

Slic

e th

inly

, pla

ce in

a p

yrex

pie

pla

te.

2.C

over

and

coo

k fo

r 4-

6 m

inut

es o

n 10

0%, o

r un

til ju

st te

nder

. Dra

in ju

ice

prio

r to

add

ing

yogh

urt.

3.C

ombi

ne y

oghu

rt, m

usta

rd a

nd p

eppe

r an

d ge

ntly

fold

thro

ugh

the

squa

sh.

4.S

erve

hot

.

SUN

SHIN

E B

RU

SSE

LS

SPR

OU

TS

Ser

ves

4

500

g b

russ

els

spro

uts

30 g

bu

tter

1 sm

all o

nio

n, f

inel

y ch

op

ped

1 /2

cup

milk

4 eg

g y

olk

s, li

gh

tly

bea

ten

(en

sure

all

yolk

s h

ave

bro

ken

.)2

tab

lesp

oo

ns

lem

on

juic

esa

lt a

nd

pep

per

1.P

lace

bru

ssel

s sp

rout

s in

to a

pie

pla

te w

ith 1

tabl

espo

on w

ater

.2.

Cov

er a

nd c

ook

for

5-6

min

utes

on

100%

.3.

Com

bine

but

ter

and

onio

n in

a ju

g. C

ook

for

2-3

min

utes

on

100%

.4.

Ble

nd r

emai

ning

ingr

edie

nts

into

oni

on a

nd b

utte

r m

ixtu

re. C

ook

for

5-6

min

utes

on

50%

unt

il th

ick,

stir

ring

ever

y m

inut

e.5.

Pou

r ov

er b

russ

els

spro

uts.

Hea

t for

2-3

min

utes

on

50%

.

31

PO

TAT

OE

S P

IZZ

AIO

LA

Ser

ves

4-6

4 la

rge

po

tato

es1

tab

lesp

oo

n b

utt

er1

clo

ve g

arlic

, cru

shed

425

g c

an t

om

ato

es, r

ou

gh

ly c

ho

pp

ed2

teas

poon

s fr

esh

(or

1 /2 te

aspo

on d

ried

) ore

gano

gro

un

d b

lack

pep

per

1.P

eel a

nd d

ice

pota

toes

into

1.5

cm

cub

es, r

inse

and

pla

ce in

a la

rge

bow

lw

ith 2

tabl

espo

ons

of w

ater

, cov

er a

nd c

ook

for

8 m

inut

es o

n 10

0%, s

tirrin

gha

lfway

thro

ugh

cook

ing.

Dra

in.

2.In

a s

mal

l bow

l, co

mbi

ne b

utte

r an

d ga

rlic

and

cook

for

50 s

econ

ds o

n10

0%.

3.C

ombi

ne o

rega

no a

nd p

eppe

r to

gar

lic m

ixtu

re.

4.A

dd to

mat

oes

and

garli

c m

ixtu

re to

pot

atoe

s, e

nsur

ing

pota

toes

are

wel

lco

ated

.5.

Coo

k, u

ncov

ered

, for

10

min

utes

on

100%

, stir

ring

halfw

ay th

roug

h co

okin

g.

CA

UL

IFL

OW

ER

PO

LO

NA

ISE

Ser

ves

4-6

500g

cau

liflo

wer

1 cu

p p

ean

ut

bu

tter

2 ta

ble

spo

on

s h

on

ey20

0 m

L c

arto

n n

atu

ral y

og

hu

rt1

tab

lesp

oo

n p

arsl

ey2

har

d-b

oile

d e

gg

s, f

inel

y ch

op

ped

(o

pti

on

al)

1 /2

cup

wh

ole

mea

l bre

adcr

um

bs

1.T

rim c

aulif

low

er a

nd b

reak

into

flor

ets.

2.P

lace

cau

liflo

wer

in a

20

cm p

ie p

late

. Cov

er a

nd c

ook

for

4-6

min

utes

on

100%

.3.

Hea

t pea

nut b

utte

r an

d ho

ney

in a

larg

e ju

g fo

r 40

sec

onds

on

100%

.4.

Add

yog

hurt

to th

e m

ixtu

re, s

tir w

ell.

5.P

our

over

coo

ked

caul

iflow

er. C

ombi

ne p

arsl

ey, e

ggs

and

brea

dcru

mbs

and

sprin

kle

over

pea

nut b

utte

r sa

uce.

6.C

ook

for

4-5

min

utes

on

100%

or

until

hot

.7.

Ser

ve h

ot.

PU

MP

KIN

SA

LA

DS

erve

s 6-

8

1 kg

pu

mp

kin

, pee

led

an

d c

ub

ed3 /

4 cu

p w

aln

uts

6 sh

allo

ts, c

ho

pp

ed1 /

4 cu

p f

inel

y ch

op

ped

par

sley

1 /2

teas

po

on

nu

tmeg

gro

un

d b

lack

pep

per

1 cu

p m

ayo

nn

aise

1.P

lace

pum

pkin

in la

rge

bow

l, ad

d 2

tabl

espo

ons

of w

ater

, cov

er a

nd c

ook

for

12-1

4 m

inut

es o

n 10

0% o

r un

til p

umpk

in is

just

coo

ked,

but

stil

l firm

.2.

Ref

resh

by

runn

ing

cold

wat

er o

ver

pum

pkin

. Dra

in a

nd c

hill.

3.M

ix w

alnu

ts, s

hallo

ts, p

arsl

ey, n

utm

eg a

nd p

eppe

r w

ith m

ayon

nais

e.4.

Fol

d m

ayon

nais

e m

ixtu

re g

ently

into

the

pum

pkin

. Ser

ve c

hille

d.

GR

ILL

ED

TO

MA

TO

ES

Ser

ves

4

2 to

mat

oes

1.C

ut to

mat

oes

in h

alf.

2.P

lace

dire

ctly

ont

o tu

rnta

ble.

3.C

ook

for

5 m

inut

es o

n T

OP

and

BO

TT

OM

GR

ILL.

4.T

urn

over

, coo

k fo

r 5

min

utes

on

TO

P a

nd B

OT

TO

M G

RIL

L.

32

CA

LIF

OR

NIA

N A

PP

LE

CR

UN

CH

Ser

ves

6-8

800

g c

an p

ie a

pp

le11 /

2 cu

ps

Wh

ite

Win

gs

bu

tter

cake

mix

125

g h

ard

bu

tter

, cu

t in

to t

hin

slic

es3

tab

lesp

oo

ns

bro

wn

su

gar

3 ta

ble

spo

on

s co

con

ut

2 ta

ble

spo

on

s cr

ush

ed n

uts

1 te

asp

oo

n c

inn

amo

n

1.P

lace

pie

app

le in

a s

hallo

w c

asse

role

dis

h.2.

Spr

inkl

e ev

enly

with

dry

cak

e m

ix.

3.La

yer

slic

ed b

utte

r ov

er c

ake

mix

, cov

erin

g co

mpl

etel

y.4.

Com

bine

last

4 in

gred

ient

s an

d sp

rinkl

e ov

er s

liced

but

ter.

5.C

ook

on th

e lo

w r

ack

for

6 m

inut

es o

n 10

0% a

nd 3

1 /2

min

utes

on

TO

PG

RIL

L.6.

Ser

ve w

arm

with

whi

pped

cre

am.

BA

KE

D A

PP

LE

SS

erve

s 4

3 /4

cup

wal

nu

ts1 /

4 cu

p b

row

n s

ug

ar2

teas

po

on

s m

ixed

sp

ice

1.P

lace

wal

nuts

, sug

ar a

nd m

ixed

spi

ce in

a b

lend

er o

r fo

od p

roce

ssor

,pr

oces

s un

til n

uts

are

finel

y ch

oppe

d.2.

Pee

l and

cor

e ap

ples

, bru

sh w

ith le

mon

juic

e.3.

Bru

sh a

pple

s w

ith b

utte

r. T

oss

in w

alnu

t mix

ture

unt

il ev

enly

coa

ted.

4.P

lace

in b

ase

of a

20

cm p

ie p

late

. Fill

cen

tre

of a

pple

s w

ith a

ny r

emai

ning

wal

nut m

ixtu

re.

5.C

ook

for

4-6

min

utes

on

100%

and

6-8

min

utes

on

TO

P G

RIL

L.A

llow

to s

tand

for

5 m

inut

es.

6.S

erve

with

whi

pped

cre

am.

D

ESS

ER

TS

CH

OC

OL

AT

E C

AK

E17

5 g

Nes

tlé

Milk

Ch

oc

Mel

ts10

0 g

bu

tter

125

mL

(1 /

2 cu

p)

sou

r cr

eam

11 /4

cup

s w

arm

wat

er

ICIN

G25

0 g

ch

oco

late

2 ta

ble

spo

on

s b

lack

co

ffee

50 m

L s

ou

r cr

eam

1.P

lace

cho

cola

te a

nd b

utte

r in

a la

rge

bow

l. M

elt f

or 1

-11 /

2 m

inut

es o

n 10

0%,

stirr

ing

durin

g co

okin

g.2.

Add

sou

r cr

eam

and

wat

er. C

ook

a fu

rthe

r 1

min

ute

on 1

00%

. Mix

wel

l.3.

Stir

in e

ggs,

flou

r, s

ugar

and

bak

ing

pow

der.

4.M

ix w

ell,

pour

into

a g

reas

ed m

icro

wav

e sa

fe g

ugel

hopf

con

tain

er.

5.C

ook

for

11 m

inut

es o

n 50

% fo

llow

ed b

y 11

min

utes

on

CO

NV

EC

TIO

N13

0°C

. Allo

w to

sta

nd 1

0 m

inut

es b

efor

e tu

rnin

g ou

t.6.

Allo

w to

coo

l bef

ore

icin

g.

ICIN

G1.

Mel

t cho

cola

te a

nd c

offe

e fo

r 1-

2 m

inut

es o

n 10

0%.

2.A

dd s

our

crea

m a

nd b

eat w

ell.

2 eg

gs,

lig

htl

y b

eate

n21 /

2 cu

ps

self

-rai

sin

g f

lou

r, s

ifte

d1

cup

bro

wn

su

gar

1 /2

teas

po

on

bak

ing

po

wd

er

4 la

rge

app

les

2 ta

ble

spo

on

s le

mo

n ju

ice

30 g

bu

tter

, mel

ted

AU

STR

AL

IAN

FR

UIT

CA

KE

Ser

ves

4-6

1 kg

mix

ed f

ruit

1 cu

p b

row

n s

ug

ar25

0 g

bu

tter

, ch

op

ped

2 ta

ble

spo

on

s b

ran

dy

4 eg

gs,

lig

htl

y b

eate

n2

teas

po

on

s p

aris

ien

ne

esse

nce

1.P

rehe

at o

ven

to 1

30°C

.2.

Com

bine

the

first

4 in

gred

ient

s in

a la

rge

bow

l. C

over

and

coo

k fo

r 5

min

utes

on 1

00%

, stir

ring

once

. Allo

w to

coo

l slig

htly

.3.

Stir

in e

ggs

and

paris

ienn

e es

senc

e, fo

llow

ed b

y dr

y in

gred

ient

s.4.

Pou

r in

to a

gre

ased

20c

m s

quar

e ca

ke ti

n.5.

Coo

k fo

r 45

-50

min

utes

on

CO

NV

EC

TIO

N 1

30°C

.6.

Usi

ng a

3 c

m fo

il st

rip, p

lace

aro

und

the

outs

ide

of c

ake

cont

aine

r at

hal

fway

of c

ooki

ng ti

me.

(T

his

will

pre

vent

the

outs

ide

from

ove

rcoo

king

bef

ore

the

cent

re is

coo

ked.

)7.

Sta

nd 5

-10

min

utes

bef

ore

turn

ing

out.

8.P

our

over

ext

ra b

rand

y. D

ecor

ate

with

ext

ra g

lacé

frui

ts if

des

ired.

1 cu

p p

lain

flo

ur,

sif

ted

1 te

asp

oo

n b

akin

g p

ow

der

salt

1 /2

teas

po

on

nu

tmeg

1 te

asp

oo

n c

inn

amo

n2

tab

lesp

oo

ns

bra

nd

y, e

xtra

33

CH

OC

OL

AT

ESE

LF

-SA

UC

ING

PU

DD

ING

Ser

ves

4-6

60 g

bu

tter

11 /2

cup

s se

lf-r

aisi

ng

flo

ur

1 /2

cup

cas

ter

sug

ar1 /

4 cu

p c

oco

a p

ow

der

3 /4

cup

milk

1 te

asp

oo

n v

anill

a es

sen

ce1

cup

bro

wn

su

gar

1 /3

cup

co

coa

po

wd

er, e

xtra

2 cu

ps

bo

ilin

g w

ater

1.P

lace

but

ter

in a

larg

e P

yrex

pud

ding

bow

l; m

elt f

or 4

0 se

cond

s on

100

%.

2.S

tir in

flou

r, s

ugar

, coc

oa, m

ilk a

nd v

anill

a. B

eat u

ntil

smoo

th.

3.C

ombi

ne b

row

n su

gar

and

extr

a co

coa.

Spr

inkl

e ov

er p

uddi

ng m

ixtu

re.

4.P

our

boili

ng w

ater

ove

r th

e m

ixtu

re.

5.C

ook

for

12 m

inut

es o

n 50

% a

nd 3

min

utes

on

TO

P G

RIL

L. A

llow

to s

tand

for

5 m

inut

es b

efor

e se

rvin

g.6.

Ser

ve h

ot w

ith ic

e-cr

eam

.

BR

EA

D A

ND

BU

TT

ER

PU

DD

ING

Ser

ves

4-6

4 sl

ices

mu

ltig

rain

bre

ad, c

rust

s re

mo

ved

bu

tter

3 ta

ble

spo

on

s ca

ster

su

gar

1 /4

cup

su

ltan

as21 /

2 cu

ps

milk

1 /2

teas

po

on

van

illa

esse

nce

4 eg

gs,

lig

htl

y b

eate

n3

tab

lesp

oo

ns

bro

wn

su

gar

1 /4

teas

po

on

nu

tmeg

1.S

prea

d br

ead

with

but

ter

and

cut i

nto

2 cm

cub

es.

2.P

lace

bre

ad, s

ugar

and

sul

tana

s in

a 1

.25-

litre

pud

ding

bow

l.3.

Hea

t milk

and

van

illa

in a

sm

all b

owl f

or 3

min

utes

on

100%

. Gra

dual

ly w

hisk

into

egg

s, th

en p

our

over

bre

ad m

ixtu

re.

4.S

prin

kle

with

bro

wn

suga

r an

d nu

tmeg

.5.

Coo

k on

low

rac

k fo

r 25

-28

min

utes

on

30%

.6.

Allo

w to

sta

nd fo

r 5

min

utes

bef

ore

serv

ing.

CA

RA

ME

L R

ICE

PU

DD

ING

Ser

ves

4-6

1 cu

p r

ice

3 cu

ps

wat

er40

0 g

can

co

nd

ense

d m

ilk1

tab

lesp

oo

n b

utt

er1

tab

lesp

oo

n le

mo

n ju

ice

1.P

lace

ric

e an

d w

ater

in a

larg

e P

yrex

bow

l. C

ook

for

12-1

5 m

inut

es o

n10

0%, o

r un

til te

nder

. Stir

at h

alfw

ay. D

rain

.2.

Mix

con

dens

ed m

ilk a

nd b

utte

r to

geth

er. C

ook

for

4-6

min

utes

on

100%

,st

irrin

g ev

ery

20 s

econ

ds. (

Car

amel

will

boi

l ove

r if

not s

tirre

d.)

3.S

tir c

ooke

d ric

e, le

mon

juic

e, e

gg y

olks

and

van

illa

esse

nce

into

car

amel

.P

our

into

a 2

-litr

e pu

ddin

g bo

wl.

4.B

eat e

gg w

hite

s un

til s

tiff,

grad

ually

bea

t in

suga

r. S

poon

ove

r ric

e pu

ddin

g.5.

Spr

inkl

e w

ith c

inna

mon

sug

ar. C

ook

for

3-5

min

utes

on

50%

and

3 m

inut

eson

TO

P G

RIL

L.6.

Sta

nd 5

min

utes

bef

ore

serv

ing.

3 eg

gs,

sep

arat

ed1

tab

lesp

oo

n v

anill

a es

sen

ce2

tab

lesp

oo

ns

cast

er s

ug

arci

nn

amo

n s

ug

ar

CH

OC

OL

AT

E M

OU

SSE

Ser

ves

4

200

g c

oo

kin

g c

ho

cola

te2

tab

lesp

oo

ns

wat

er2

tab

lesp

oo

ns

rum

1 /4

cup

cas

ter

sug

ar

1.P

lace

cho

cola

te, w

ater

and

rum

in a

larg

e he

atpr

oof b

owl.

Mel

t for

30

seco

nds-

1 m

inut

e on

100

%. S

tir in

sug

ar.

2.A

llow

mix

ture

to c

ool,

then

whi

p un

til a

erat

ed.

3.B

eat e

gg w

hite

s un

til s

tiff p

eaks

form

.4.

Whi

p th

e cr

eam

unt

il th

ick

but n

ot s

tiff.

Fol

d cr

eam

and

bea

ten

egg

whi

tes

into

cho

cola

te m

ixtu

re.

5.D

ivid

e m

ixtu

re e

venl

y be

twee

n fo

ur d

esse

rt g

lass

es. R

efrig

erat

e un

til s

et.

6.S

erve

dec

orat

ed w

ith c

ream

and

cho

cola

te s

havi

ngs.

3 eg

g w

hit

es30

0 m

L c

arto

n t

hic

ken

ed c

ream

extr

a cr

eam

fo

r d

eco

rati

on

30 g

ch

oco

late

, gra

ted

34

AP

RIC

OT

WH

EA

TG

ER

MC

RU

NC

HIE

SM

akes

18

125

g b

utt

er3 /

4 cu

p b

row

n s

ug

ar, l

igh

tly

pac

ked

1 /2 te

asp

oo

n v

anill

a es

sen

ce1

egg

1 /2 cu

p s

elf-

rais

ing

flo

ur,

sif

ted

3 /4 cu

p w

hea

tger

m1 /

3 cu

p c

oco

nu

t1 /

3 cu

p r

olle

d o

ats

125

g d

ried

ap

rico

ts, c

ho

pp

ed11 /

2 cu

ps

corn

flak

es

1.P

rehe

at o

ven

to 1

60°C

.2.

Cre

am b

utte

r an

d su

gar

toge

ther

unt

il lig

ht a

nd fl

uffy

. Add

van

illa

and

egg.

Bea

t wel

l.3.

Mix

in fl

our,

whe

atge

rm, c

ocon

ut, r

olle

d oa

ts, a

pric

ots

and

corn

flake

s.4.

Sha

pe ta

bles

poon

fuls

of m

ixtu

re in

to b

alls

.5.

Pla

ce o

n a

grea

sed

pizz

a tr

ay: f

latte

n sl

ight

ly w

ith a

fork

.6.

Pla

ce o

n th

e lo

w r

ack.

Bak

e fo

r 10

-12

min

utes

on

CO

NV

EC

TIO

N 1

60°C

.

MU

ESL

I C

UST

AR

D D

EL

IGH

TS

erve

s 6-

8

300

g c

arto

n, s

ou

r cr

eam

3 x

425

g c

an, s

liced

pea

ches

, dra

ined

1 cu

p b

utt

er c

ake

mix

2 cu

ps

toas

ted

mu

esli

1 /2 cu

p c

oco

nu

t17

5 g

bu

tter

, mel

ted

1.S

prea

d so

ur c

ream

eve

nly

over

bas

e of

a 2

0 cm

pie

pla

te. S

prin

kle

with

drai

ned

peac

hes.

2.C

ombi

ne b

utte

r ca

ke m

ix, m

uesl

i, co

conu

t and

but

ter

in a

sm

all b

owl.

Mix

wel

l.3.

Spr

ead

mue

sli m

ixtu

re o

ver

peac

hes.

4.C

ook

on th

e lo

w r

ack

for

6 m

inut

es o

n 10

0% a

nd 4

min

utes

on

TO

P G

RIL

L.5.

Sta

nd 5

min

utes

bef

ore

serv

ing.

CH

OC

OL

AT

E C

HIP

CO

OK

IES

Mak

es24

125

g b

utt

er1 /

2 cu

p c

aste

r su

gar

1 /2 cu

p b

row

n s

ug

ar, l

igh

tly

pac

ked

1 /2 te

asp

oo

n v

anill

a es

sen

ce1

egg

13 /4 cu

ps

self

-rai

sin

g f

lou

r, s

ifte

d1 /

2 te

asp

oo

n s

alt

125

g c

ho

c b

its

60 g

wal

nu

t p

iece

s

1.P

rehe

at o

ven

to 1

60°C

.2.

Cre

am b

utte

r, s

ugar

s an

d va

nilla

unt

il lig

ht a

nd fl

uffy

. Bea

t in

egg.

3.M

ix in

flou

r, s

alt,

choc

bits

and

wal

nut p

iece

s.4.

Sha

pe ta

bles

poon

fuls

of m

ixtu

re in

to b

alls

. Pla

ce o

n a

light

ly g

reas

ed p

izza

tray

: pre

ss d

own

slig

htly

, allo

win

g ro

om fo

r sp

read

ing.

5.P

lace

on

the

low

rac

k. B

ake

for

12-1

4 m

inut

es o

n C

ON

VE

CT

ION

160

°C.

35

Pro

cedu

re:

1.R

emov

e w

rapp

ing

from

mea

t.2.

Pla

ce fr

ozen

mea

t on

a de

fros

t rac

k. S

hiel

d.3.

Def

rost

usi

ng M

ED

IUM

LO

W/D

EF

RO

ST

pow

er le

vel (

30%

).4.

Hal

fway

thro

ugh

defr

ostin

g, r

emov

e an

y de

fros

ted

port

ions

, e.g

. ste

ak,m

ince

.T

urn

over

and

shi

eld.

Con

tinue

def

rost

ing.

DE

FR

OST

ING

FR

OZ

EN

FO

OD

SD

EF

RO

STIN

G T

IME

S A

ND

TE

CH

NIQ

UE

SF

OR

SE

AF

OO

D, B

RE

AD

AN

D P

IES

SE

AF

OO

DM

ICR

OW

AV

E T

IME

ST

AN

DIN

G T

IME

PR

OC

ED

UR

ES

Pla

ce b

etw

een

pape

r to

wel

dire

ctly

on

turn

tabl

e.2

slic

es4

slic

esB

read

Rol

ls

30 s

econ

ds50

sec

onds

30 s

econ

ds p

er r

oll

PR

OC

ED

UR

ES

BR

EA

DM

ICR

OW

AV

E T

IME

Who

le F

ish

Sca

llops

Pra

wns

4-6

min

utes

/500

g

6-8

min

utes

/500

g

4-6

min

utes

/500

g

5 m

inut

es

2-3

min

utes

2-3

min

utes

Shi

eld

head

and

tail

with

foil.

Sep

arat

e an

dre

arra

nge

halfw

ayth

roug

h de

fros

ting.

Sep

arat

e as

soo

n as

poss

ible

.

Sep

arat

e as

soo

n as

poss

ible

.

CH

AR

TS

DE

FR

OST

ING

TIM

ES

AN

D T

EC

HN

IQU

ES

FO

R M

EA

T A

ND

PO

UL

TR

Y

10-1

5 m

inut

es5-

10 m

inut

es5-

10 m

inut

es

10-1

5 m

inut

es7-

9 m

inut

es5-

10 m

inut

es5-

10 m

inut

es

10-1

5 m

inut

es10

-15

min

utes

7-9

min

utes

10-1

5 m

inut

es9-

11 m

inut

es10

-15

min

utes

8-10

min

utes

BE

EF

(R

oast

)S

teak

sM

ince

d B

eef

PO

RK

(R

oast

)C

hops

Rib

sM

ince

d P

ork

LAM

B (

Roa

st)

Sho

ulde

rC

hops

PO

ULT

RY

Tur

key

Pie

ces

Chi

cken

(W

hole

)

Pie

ces

Duc

k

MIC

RO

WA

VE

TIM

EC

UT

ST

AN

DIN

G T

IME

10-1

2 m

inut

es/5

00 g

8-9

min

utes

/500

g10

-12

min

utes

/500

g

7-9

min

utes

/500

g6-

8 m

inut

es/5

00 g

8-10

min

utes

/500

g10

min

utes

/500

g

10-1

2 m

inut

es/5

00 g

8-10

min

utes

/500

g8-

10 m

inut

es/5

00 g

8-10

min

utes

/500

g10

-12

min

utes

/500

g8-

12 m

inut

es/5

00 g

10-1

2 m

inut

es/5

00 g

PR

OC

ED

UR

ES

MIC

RO

WA

VE

TIM

EP

IES

Indi

vidu

alW

hole

4-5

min

utes

8-10

min

utes

Pla

ce b

etw

een

pape

r to

wel

on a

rac

k. A

llow

to s

tand

5 m

inut

es b

efor

e re

heat

ing.

36

Asp

arag

us

Bea

ns

Bro

ccol

i

Bru

ssel

ssp

rout

s

Cab

bage

Car

rots

Cau

liflo

wer

Cho

kos

Cor

n (o

n co

b)

Egg

plan

t

Slic

ed o

r who

le. P

lace

in a

dis

h w

ith 2

teas

poon

s bu

tter.

Coo

k co

vere

d A

llow

tost

and

3 m

inut

es b

efor

e se

rvin

g.C

ook

in a

dis

h w

ith 1

teas

poon

sug

ar a

nd 1

tabl

espo

on w

ater

. Coo

k co

vere

d. A

llow

tost

and

1-5

min

utes

bef

ore

serv

ing.

Rem

ove

strin

g fro

m p

od. C

ook

in a

dis

h w

ith1

tabl

espo

on w

ater

. Coo

k co

vere

d. A

llow

tost

and

3 m

inut

es b

efor

e se

rvin

g.P

ierc

e sk

in w

ith a

fork

. Pla

ce o

n tu

rnta

ble.

Turn

ove

r hal

fway

thro

ugh

cook

ing.

Allo

w to

stan

d w

rapp

ed in

foil

3 m

inut

es.

Pee

l and

qua

rter p

otat

oes.

Coo

k in

a d

ish

with

1/3

cup

wat

er. C

ook

cove

red.

Allo

w to

stan

d 3

min

utes

bef

ore

serv

ing.

Pee

l and

cut

into

ser

ving

-siz

e pi

eces

. Pla

cein

a d

ish

and

cook

cov

ered

. Allo

w to

sta

nd 1

-5

min

utes

bef

ore

serv

ing.

Was

h an

d sh

red.

Coo

k, c

over

ed, i

n a

dish

with

2 ta

bles

poon

s w

ater

. Allo

w to

sta

nd 3

min

utes

bef

ore

serv

ing.

Was

h an

d pl

ace

in a

dis

h. P

ierc

e w

hole

squa

sh w

ith a

fork

. Coo

k co

vere

d. A

llow

tost

and

3 m

inut

es b

efor

e se

rvin

g.P

eel a

nd q

uarte

r pot

atoe

s. C

ook,

cov

ered

, in

a di

sh w

ith 1 /2

cup

wat

er. A

llow

to s

tand

3-5

min

utes

bef

ore

serv

ing.

Cut

into

qua

rters

. Pla

ce in

a d

ish.

Sea

son

and

cook

cov

ered

. Allo

w to

sta

nd 3

min

utes

befo

re s

ervi

ng.

Cut

into

uni

form

-siz

e pi

eces

. Pla

ce in

a d

ish

with

1 ta

bles

poon

cov

ered

wat

er a

nd 1

tabl

espo

on b

utte

r. C

ook

cove

red.

Allo

w to

stan

d 3

min

utes

bef

ore

serv

ing.

Dra

in, r

eser

ving

2 ta

bles

poon

s liq

uid.

Pla

ceve

geta

bles

and

rese

rved

liqu

id in

a d

ish

and

cook

cov

ered

. Allo

w to

sta

nd 3

min

utes

befo

re s

ervi

ng.

Mus

hroo

ms

Pea

s -

Gre

en

- S

now

Pot

atoe

s (ja

cket

)

(

bake

d)

Pum

pkin

Spi

nach

Squ

ash

Sw

eet P

otat

o

Tom

atoe

s

Zuc

chin

i

Veg

etab

les

(can

ned)

FR

ESH

VE

GE

TA

BL

E C

HA

RT A

MO

UN

TV

EG

ET

AB

LEM

ICR

OW

AV

E T

IME

AT

HIG

H (

100%

)C

OO

KIN

G P

RO

CE

DU

RE

500

g

500

g

500

g

2 m

ediu

m4

smal

l

2 m

ediu

m4

smal

l

500

g

500

g

500

g

500

g1

kg

500

g

500

g

500

g

4-5

min

utes

4-5

min

utes

3-4

min

utes

5-51 /

2 m

inut

es

5-6

min

utes

9-10

min

utes

5-6

min

utes

4-5

min

utes

5-6

min

utes

12-1

4 m

inut

es

21 /2-

31 /2

min

utes

4-5

min

utes

2-4

min

utes

3-31 /

2 m

inut

es

5-51 /

2 m

inut

es

3-31 /

2 m

inut

es

3-4

min

utes

7-8

min

utes

4-6

min

utes

5-6

min

utes

5-6

min

utes

7-8

min

utes

15-1

7 m

inut

es

4-5

min

utes

500

g

500

g

500

g

500

g

500

g

500

g

500

g

500

g (2

)

500

g (2

)

1 kg

(4)

500

g

AM

OU

NT

MIC

RO

WA

VE

TIM

EA

T H

IGH

(10

0%)

CO

OK

ING

PR

OC

ED

UR

EV

EG

ET

AB

LE

Was

h an

d pl

ace

in a

free

zer b

ag. A

llow

to s

tand

3 m

inut

es b

efor

e se

rvin

g.C

ut in

to 4

cm

pie

ces.

Pla

ce in

a d

ish

with

1ta

bles

poon

wat

er. C

ook

cove

red.

Allo

w to

sta

nd3

min

utes

bef

ore

serv

ing.

Cut

into

uni

form

flor

ets.

Arr

ange

with

flow

erto

war

ds c

entre

. Coo

k co

vere

d. A

llow

to s

tand

3m

inut

es b

efor

e se

rvin

g.A

rran

ge in

a 2

3 cm

flan

dis

h. A

rran

ge w

ith s

talk

tow

ards

out

side

. Coo

k co

vere

d. A

llow

to s

tand

3m

inut

es b

efor

e se

rvin

g.S

hred

and

coo

k in

a d

ish

with

2 ta

bles

poon

sw

ater

. Coo

k co

vere

d. A

llow

to s

tand

3 m

inut

esbe

fore

ser

ving

.Pe

el a

nd s

lice.

Arra

nge

in a

dis

h. C

ook

cove

red.

Allo

w to

sta

nd 3

min

utes

bef

ore

serv

ing.

Cut

into

uni

form

flor

ets.

Arr

ange

with

flow

erto

war

ds c

entre

, with

1 ta

bles

poon

wat

er. C

ook

cove

red.

Allo

w to

sta

nd 3

min

utes

bef

ore

serv

ing.

Cut

into

qua

rters

. Pla

ce in

a 2

0 cm

pie

pla

te w

ith1

tabl

espo

on o

f wat

er. C

ook

cove

red.

Allo

w to

stan

d 3

min

utes

bef

ore

serv

ing.

Arr

ange

in a

dis

h w

ith 1 /4

cup

wat

er. C

ook

cove

red.

Tur

n ov

er d

urin

g co

okin

g. A

llow

tost

and

3 m

inut

es b

efor

e se

rvin

g.A

rran

ge in

a d

ish

with

1 /3 c

up w

ater

. Coo

kco

vere

d. T

urn

over

dur

ing

cook

ing.

Allo

w to

stan

d 5

min

utes

bef

ore

serv

ing.

Cut

into

2 c

m c

ubes

. Pla

ce in

a d

ish

with

2ta

bles

poon

s w

ater

. Coo

k co

vere

d. A

llow

to s

tand

3 m

inut

es b

efor

e se

rvin

g.

37

7-8

min

utes

8-9

min

utes

8-81 /

2 m

inut

es

71 /2-

81 /2

min

utes

7-8

min

utes

8-9

min

utes

8-10

min

utes

71 /2-

81 /2

min

utes

8-9

min

utes

8-9

min

utes

5-6

min

utes

9-10

min

utes

1. P

lace

veg

etab

les

in a

dis

h. C

over

with

a li

d.2.

Allo

w to

sta

nd 1

-3 m

inut

es b

efor

e se

rvin

g.

Bre

ak a

part

as

soon

as

poss

ible

.Arr

ange

with

flow

erto

war

ds th

e ce

ntre

.

Add

1 te

aspo

on o

f but

ter.

FR

OZ

EN

VE

GE

TA

BL

E C

HA

RT

Asp

arag

us

Bea

ns (

gree

n, c

ut)

Bro

ccol

i

Bru

ssel

s sp

rout

s

Car

rots

(w

hole

)

(

slic

ed)

Cau

liflo

wer

Cor

n (o

n co

b)

(ker

nel)

Pea

s (g

reen

)

Spi

nach

Mix

ed V

eget

able

s

500

g

500

g

500

g

500

g

500

g50

0 g

500

g

4 pi

eces

(50

0 g)

500

g

500

g

250

g

500

g

Bre

ak a

part

as

soon

as

poss

ible

. Arr

ange

with

flow

erto

war

ds th

e ce

ntre

.

MIC

RO

WA

VE

TIM

EA

T H

IGH

(10

0%)

WE

IGH

TV

EG

ET

AB

LES

PE

CIA

L P

RO

CE

DU

RE

S

1 cu

p w

hite

ric

e

1 cu

p br

own

rice

1 cu

p m

acar

oni

250

g sp

aghe

tti

250

g fe

ttucc

ine

1 /3

cup

quic

k-co

okin

goa

ts

1 cu

p qu

ick-

cook

ing

oats

RIC

E A

ND

PA

STA

CO

OK

ING

CH

AR

T

2 cu

ps h

ot w

ater

2 cu

ps h

ot w

ater

4 cu

ps b

oilin

g w

ater

4 cu

ps b

oilin

g w

ater

4 cu

ps b

oilin

g w

ater

3 /4

cup

wat

er/m

ilk

21 /4 cu

ps w

ater

/milk

FO

OD

OT

HE

R IN

GR

ED

IEN

TS

CO

OK

ING

TIM

E

Bre

ak a

part

as

soon

as

poss

ible

.

Bre

ak a

part

as

soon

as

poss

ible

.

Pro

cedu

re:

Pla

ce r

ice/

past

a/oa

ts in

a la

rge

bow

l with

wat

er. C

ook

unco

vere

d, s

tirrin

g tw

ice

durin

g co

okin

g. A

llow

to s

tand

2 m

inut

es.

GU

IDE

TO

CO

OK

ING

EG

GS

SCR

AM

BL

ED

EG

G G

UID

EP

lace

but

ter,

egg

s, a

nd m

ilk in

a s

mal

lbo

wl.

Bea

t w

ith a

for

k un

til w

ell

com

bine

dan

d yo

lks

of e

ggs

are

com

plet

ely

stirr

edin

. C

ook

unco

vere

d, s

tirrin

g ha

lfway

thro

ugh

cook

ing.

1 2 3 4

1 ts

p.11 /

2 ts

p.2

tsp.

21 /2

tsp.

3 ts

p.3

tsp.

1 tb

sp.

1/3

cup

Coo

kM

ED

IUM

HIG

H (

70%

)B

utte

rM

ilkE

gg(s

)

12-1

3 m

inut

es o

n H

IGH

23-2

5 m

inut

es o

n H

IGH

11-1

3 m

inut

es o

n H

IGH

9-11

min

utes

on

HIG

H

9-11

min

utes

on

HIG

H

1-2

min

utes

on

HIG

H

51 /2-

61 /2

min

utes

min

utes

on H

IGH

13 /4

min

.21 /

4 m

in.

33 /4

min

.4

min

.

38

Bev

erag

e (r

oom

tem

p.)

250

mL

per

cup

Can

ned

Foo

d (r

oom

tem

p.)

(e.g

. Spa

ghet

ti, B

aked

Bea

ns)

Can

ned

Sou

p (r

oom

tem

p.)

250

mL

per

cup

Mea

t Pie

(re

frig

erat

ed)

Indi

vidu

al 1

80 g

eac

h

Fro

zen

Pas

ta D

inne

rs(e

.g. L

asag

ne)

Piz

za (

refr

iger

ated

)10

0 g

per

slic

eD

inne

r P

late

(re

frig

erat

ed)

350

g-40

0 g

per

serv

eC

asse

role

(re

frig

erat

ed)

250

g pe

r se

rve

Cro

issa

nts

(fro

zen)

Fru

it P

ie w

hole

(fr

ozen

)

Fru

it P

ie in

divi

dual

(fr

ozen

)13

5 g

each

Dan

ish

Pas

try

who

le(f

roze

n)

2 m

inut

es

1-2

min

utes

—

2-3

min

utes

1-2

min

utes

2-3

min

utes

Stir

afte

r he

atin

g.

Pla

ce fo

od in

bow

l. C

over

pla

stic

wra

p or

lid.

Stir

hal

fway

.S

tir h

alfw

ay th

roug

h co

okin

g. S

tir a

fter

heat

ing.

Pla

ce d

irect

ly o

n tu

rnta

ble,

face

sid

e do

wn.

Whe

n ov

enst

ops,

turn

pie

ove

r an

d co

ntin

ue c

ooki

ng.

Rem

ove

from

foil

cont

aine

r. P

lace

in a

dis

h sa

me

size

.A

llow

to s

tand

.

Pla

ce o

n pa

per

tow

el. P

lace

dire

ctly

on

turn

tabl

e. A

llow

tost

and.

Slic

e po

tato

. Cov

er p

late

with

pla

stic

wra

p. P

lace

dire

ctly

on tu

rnta

ble.

Allo

w to

sta

nd.

Pla

ce in

a b

owl,

cove

r w

ith p

last

ic w

rap.

Pla

ce d

irect

ly o

ntu

rnta

ble.

Stir

hal

fway

. Allo

w to

sta

nd, t

hen

stir.

Pla

ce b

etw

een

pape

r to

wel

s. P

lace

dire

ctly

on

the

turn

tabl

e.K

eep

in fo

il co

ntai

ner.

Pla

ce o

n tu

rnta

ble.

Allo

w to

sta

nd.

Rem

ove

from

foil

cont

aine

r. P

lace

dire

ctly

on

the

turn

tabl

e. A

llow

to s

tand

.R

emov

e fr

om fo

il co

ntai

ner.

Pla

ce o

n di

nner

pla

te. A

llow

to s

tand

.

—

1-2

min

utes

—

1-3

min

utes

2-3

min

utes

—

RE

HE

AT

ING

CO

NV

EN

IEN

CE

DE

FR

OST

ING

CO

NV

EN

IEN

CE

FO

OD

SP

EC

IAL

INS

TR

UC

TIO

NS

WE

IGH

TS

TA

ND

ING

TIM

E

– F

OO

D C

HA

RT

NO

TE

:R

oom

Tem

pera

ture

+

20°C

Ref

riger

ator

Tem

pera

ture

+3°

C

Fro

zen

Tem

pera

ture

-18°

C

1 cu

p2

cups

1 cu

p2

cups

1 cu

p2

cups

1 pi

e

4 pi

es

300-

500

g

500-

750

g

1 sl

ice

2 sl

ices

1 se

rve

1 se

rve

2 se

ves

1 260

0 g

1 240

0 g

2 m

inut

es o

n 10

0%4

min

utes

on

100%

5-51 /

2 m

inut

es o

n 50

%10

min

utes

on

50%

2-21 /

2 m

inut

es 1

00%

5 m

inut

es o

n 10

0%

2-21 /

2 m

inut

es o

n 50

% fo

llow

ed b

y 4-

41 /2

min

utes

on

TO

P/B

OT

TO

M G

RIL

L6-

61 /2

min

utes

on

50%

follo

wed

by

6-61 /

2 m

inut

es o

nT

OP

/BO

TT

OM

GR

ILL

5-7

min

utes

on

100%

follo

wed

by

4-6

min

utes

on

50%

,an

d 3-

4 m

inut

es o

n T

OP

/BO

TT

OM

GR

ILL

7-9

min

utes

on

100%

follo

wed

by

6-8

min

utes

on

50%

,an

d 3-

5 m

inut

es o

n T

OP

/BO

TT

OM

GR

ILL

1-2

min

utes

on

70%

11 /2-

21 /2 m

inut

es o

n 70

%61 /

2-7

min

utes

on

50%

6-7

min

utes

on

50%

11-1

2 m

inut

es o

n 50

%40

sec

-1 m

inut

e on

30%

11 /4-

11 /2 m

inut

es o

n 30

%10

min

utes

on

LOW

MIX

TO

P G

RIL

Lfo

llow

ed b

y 2

min

utes

on

TO

P/B

OT

TO

M G

RIL

L11 /

2 m

inut

es o

n 50

%fo

llow

ed b

y 4

min

utes

on

TO

P/B

OT

TO

M G

RIL

L41 /

2 m

inut

es o

n 70

% fo

llow

ed b

y 5

min

utes

on

TO

PG

RIL

L

CO

OK

ING

TIM

E A

ND

PO

WE

R L

EV

EL

39

2 ra

sher

s4

rash

ers

per/

500g

per/

500g

1-2

brea

sts

per/

4 to

mat

oes

halv

ed

per/

1ser

vein

clud

es:

1 st

eak,

1ch

op, 1

sau

sage

1 ra

sher

bac

on a

nd 1

egg

1-2

(who

le)

(fill

ing:

che

ese,

ham

, tom

ato)

1-2

(ope

n)(f

illin

g: c

hees

e, h

am, t

omat

o)

FO

OD

Bac

on

Sau

sage

s(t

hick

, thi

n)

Ste

ak/C

hops

Chi

cken

Bre

asts

Gril

led

Tom

ato

Mix

edG

rill

Toa

sted

San

dwic

hes

Ope

nToa

sted

San

dwic

hes

6 m

inut

es o

n T

OP

and

BO

TT

OM

GR

ILL

8 m

inut

es o

n T

OP

and

BO

TT

OM

GR

ILL

10 m

inut

es o

n T

OP

and

BO

TT

OM

GR

ILL

6 m

inut

es o

n T

OP

and

BO

TT

OM

GR

ILL

14-1

5 m

inut

es o

n T

OP

and

BO

TT

OM

GR

ILL

8 m

inut

es o

n T

OP

and

BO

TT

OM

GR

ILL

8 m

inut

es o

n T

OP

and

BO

TT

OM

GR

ILL

5 m

inut

es o

n T

OP

and

BO

TT

OM

GR

ILL

5 m

inut

es o

n T

OP

and

BO

TT

OM

GR

ILL

10 m

inut

es o

n T

OP

and

BO

TT

OM

GR

ILL

6 m

inut

es o

n T

OP

and

BO

TT

OM

GR

ILL

5 m

inut

es o

n T

OP

and

BO

TT

OM

GR

ILL

5 m

inut

es o

n T

OP

and

BO

TT

OM

GR

ILL

Pla

ce d

irect

ly o

nto

turn

tabl

e

Pla

ce d

irect

ly o

nto

turn

tabl

e, p

ierc

e 3

times

.T

urn

over

afte

r st

age

1, d

rain

juic

es, a

ndpi

erce

ski

n ag

ain

3 tim

es. C

ontin

ue c

ooki

ng.

Pla

ce d

irect

ly o

nto

turn

tabl

e.

Pla

ce d

irect

ly o

nto

turn

tabl

e.T

urn

over

afte

r st

age

1. c

ontin

ue c

ooki

ng.

Pla

ce d

irect

ly o

nto

turn

tabl

e. S

pray

with

non

-st

ick

cook

ing

spra

y.T

urn

over

afte

r st

age

1, c

ontin

ue c

ooki

ng.

Pla

ce d

irect

ly o

nto

turn

tabl

e.T

urn

over

afte

r st

age

1. D

rain

juic

es. A

dd e

gg,

and

cont

inue

coo

king

.

Pla

ce d

irect

ly o

nto

turn

tabl

e.

Pla

ce d

irect

ly o

nto

turn

tabl

e.

INS

TR

UC

TIO

NS

AM

OU

NT

ST

AG

E

1. 2. 1. 2. 1. 2. 1. 2.

CO

OK

ING

TIM

E A

ND

PO

WE

R L

EV

EL

GR

ILL

ING

CH

AR

T

40

GL

OSS

AR

Y O

F T

ER

MS

CU

P M

EA

SU

RE

S1

tabl

espo

on=

20

mL

1 te

aspo

on=

5 m

L1 /

2 tea

spoo

n=

2.5

mL

1 /4 t

easp

oon

= 1

.25

mL

NO

TE

• R

ecip

es in

this

boo

k us

e st

anda

rd m

etric

equ

ipm

ent a

ppro

ved

by

the

Aus

tral

ian

Sta

ndar

ds A

ssoc

iatio

n.•

All

spoo

n an

d cu

p m

easu

res

are

leve

l.•

All

reci

pes

in th

is b

ook

that

incl

ude

eggs

req

uire

55

g un

less

oth

erw

ise

spec

ified

.

1 cu

p=

250

mL

=8

fl. o

z.1 /

2 cup

=12

5 m

L=

4 fl.

oz.

1 /3 c

up=

80 m

L=

2.5

fl. o

z.1 /

4 cup

=60

mL

=2

fl. o

z.

15 g

=1 /

2 oz.

30 g

=1

oz.

60 g

=2

oz.

90 g

=3

oz.

125

g=

4 oz

.18

5 g

=6

oz.

250

g=

8 oz

.50

0 g

=1

lb.

100

0 g

=2

lb.

Met

ricIm

peria

lC

ups

SP

OO

N M

EA

SU

RE

S

LIQ

UID

ME

AS

UR

ES

Met

ricIm

peria

lD

RY

ING

RE

DIE

NT

S

1 cu

p flo

ur14

0 g

41 /2 o

z.1

cup

suga

r25

0 g

8 oz

.1

cup

brow

n su

gar

185

g6

oz.

1 cu

p ic

ing

suga

r18

5 g

6 oz

.1

cup

butte

r/m

arga

rine

250

g8

oz.

1 cu

p ho

ney/

gold

en s

yrup

375

g12

oz.

1 cu

p fr

esh

brea

dcru

mbs

60 g

2 oz

.1

cup

crus

hed

bisc

uits

125

g4

oz.

1 cu

p un

cook

ed r

ice

220

g7

oz.

1 cu

p m

ixed

frui

t18

5 g

6 oz

.1

cup

chop

ped

nuts

125

g4

oz.

1 cu

p co

conu

t90

g3

oz.

Met

ricIm

peria

l

(1 k

g)

A37416, R-880F(S) O/M

Sensor InstantAction

QUICK OPERATION GUIDE

Menu Number

FEATURE

eg. Roast Beef

Cooking Time

JACKETPOTATO

REHEATSENSOR

eg. 1.0kg

Weight

To soften Cream Cheese or Butter for 40 seconds on M•LOW.

eg. 160°C

Temp

Reheat Sensor

Convenience/PizzaMulti Cook

Easy Defrost

Variable CookingControl

Preheat

Manual ConvectionCooking

Grill Cooking

Mix Cooking

®

SHARP CORPORATION OSAKA, JAPAN

TINSEA956 WRRZ - J32PRINTED IN THAILAND

QUICK REFERENCE GUIDE

eg. 40 seconds

PRESS Once to automatically cook 1 to 10 potatoes.

Menu Number

eg. Dinner Plate

INSTANT COOKSTART

INSTANT COOKSTART

INSTANT COOKSTART

eg. 1.0kg

Weight

x 4

Cooking Time

eg. 15 minutes

x 1

x 1

Grill Mode

Mix Setting

eg. TOP heater

eg. High mix top grill

eg. 180°C

Temp

EASYDEFROST

INSTANT COOKSTART

POWERLEVEL

PREHEAT

CONVEC

GRILL

MIX

INSTANT COOKSTART

INSTANT COOKSTART

Cooking Time

eg. 15 minutes

INSTANT COOKSTART

Cooking Time

eg. 15 minutes

MULTICOOK

INSTANT COOKSTART

Documents

OPERATION MANUAL - Sharpsupport.sharp.net.au/downloads/opmanuals/R880F.pdf · operation manual thoroughly before operating your oven, paying particular attention to the safety warnings