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INSTRUCTION MANUAL

EM-D9553N EM-D9553SN

Microwave Oven With Super Showerwave, Fan Oven And Pow

Read these instructions carefully before use. If you follow these instructions, your Microwave Oven will serve you long and well.

EUK
English


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TABLE OF CONTENTS
Oven Specification Safety Instructions How To Use Your Oven Safely Other Important Safety Instructions Setting Up & Getting To Know Your Oven Installation Oven Parts and Accessories Oven Control Panel Setting the Language Setting The Clock Child Lock Out / Demonstration Mode How to use Kitchen Timer Quick Start MAFF Rating Suitable Cookware Operating Instructions Quick Reference Guide to 8 Way Cooking Manual Operation High and Variable Power Cooking Grill Cooking and Thermal Grill Cooking Convection Cooking Dual Cooking Multi Stage Cooking Automatic Operation Automatic Thermal Weight Defrost & Charts 21-24 Direct Access, Direct Access Charts & Recipes 25-44 Slow Cooking & Recipes 45-52 Care Of Your Microwave Oven Questions and Answers Care and Cleaning Before Calling For Service 53 54 54 15 16 17 18-19 20 14 6 7 8 9 10 10 11 11 11 12-13 4 5 4

Imperial to Metric Conversion Table Warranty Automatic Program Guide Easy Use Chart

55 55 59 60


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SPECIFICATIONS
EM-D9553N / D9553SN Power Source Maximum Output Power Power Grill Convection Heater Oven Capacity Outside Dimensions (W x D x H) Net Weight MAFF Rating 230 V 900 W* 1200 W 1200 W 1.1 cu. ft. (32 L) 550 x 487 x 355 24 Kg 900 / E *According to IEC 705 test procedures.

HOW TO USE YOUR OVEN SAFELY (MICROWAVE)
1. When boiling water or other liquids, be sure to use a wide mouthed container, this will allow air bubbles to escape freely and prevent boiling over. Overheating the liquid beyond boiling point can occur without the evidence of bubbling. This could result in a sudden boil over of the hot liquid. 2. Do not attempt to operate the oven while empty as this will cause damage. 3. Do not deep fry in the microwave oven as the temperature of the oil cannot be controlled and it may overheat. 4. Never completely seal containers in the microwave oven. Coverings are necessary but containers must not be airtight. 5. Small quantities of food with low moisture content or high fat or sugar content can burn, dry out or catch fire if cooked or re-heated too long. Please note that the heating / cooking period required is extremely short: for example it only takes approximately 15 seconds to heat one mince pie or similar. 6. Always pierce food which has a skin or membrane, for example, potatoes, tomatoes, apples, sausages etc. If you don't pierce them steam will build up inside and they may explode.

7. When disposable containers of plastic, paper or other combustible materials are used to reheat food, it is advisable to check from time to time during the cooking cycle. NOTE It is quite normal for steam to be emitted around the door, for misting to occur on the door, or even for water droplets to appear below the door during the cooking cycle. This is merely condensation from the heat of the food and does not affect the safety of your oven.The door is not intended to seal the oven cavity completely but its special SANYO design contributes to the complete safety of the appliance.

ALTHOUGH YOUR OVEN IS PROVIDED WITH SAFETY FEATURES, IT IS IMPORTANT TO OBSERVE THE FOLLOWING:
a. Do not tamper with safety interlocks. b. Do not place any object between the oven and the door or allow any food residue to accumulate on sealing surfaces. Wipe the door sealing area frequently with a mild detergent, rinse and wipe dry. Never use abrasive powders or pads. c. When opened, the door must not be subjected to strain, for example, a child hanging on an opened door may cause the oven to fall forward resulting in injury. d. If any damage is apparent, do not operate the oven. Contact your nearest SANYO SERVICE CENTRE. e. Children may use the appliance only without supervision as long as instructions had been given which enables the child for safe operation and makes the child aware of the dangers of false operation.

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OTHER IMPORTANT SAFETY INSTRUCTIONS
The following safety precautions should be followed when using this appliance: 1. Read all instructions before first use. 2. When using the grill and / or convection function for the first time, smoke and odour may be given off for a few minutes. This is normal during first operation, and is no cause for alarm. 3. As with most cooking appliances, close supervision is necessary. If a fire should start: * Keep the oven door closed. * Turn the oven off. * Disconnect the power cord or shut off the power at the mains. Other important safety points to remember are: WHEN COOKING BY MICROWAVE: 1. Do not use wire ties in the oven. Be sure to inspect purchased items for wire ties and remove before placing food in the oven. 2. It is important to keep the oven interior clean. Food particles left on the oven walls reduce the efficiency of the microwaves. 4. Milk or food for babies should be heated on 450W. It should then be stirred thoroughly and tested to ensure that it is at the correct temperature before giving it to the baby. 5. Care must be taken when removing cups of hot liquid from the turntable. Cups should be lifted not slid to the edge of the turntable to prevent tipping. WHEN COOKING BY GRILL / CONVECTION: 1. Take care not to spill water on the glass viewing window during or immediately after cooking as it may crack. 2. Be sure to use an oven glove when loading and unloading the oven. Care should be taken to avoid touching cavity walls inside oven. 3. Be careful not to touch the viewing window when loading or unloading the oven. 4. The top of the cabinet gets very hot, therefore do not place items on the oven. 3. Do not heat foods or liquids in bottles or jars with lids on. Air must be allowed to escape from the container.

WARNING (a) Do not adjust or repair microwave oven yourself. Do not operate the oven if it is damaged, until it has been repaired by a service engineer trained by the manufacturer. (b) It is dangerous for anyone other than a properly qualified engineer trained by the manufacturer to carry out adjustments or repairs. (c) If the power supply cord is damaged, it must be replaced by the manufacturer or its service agent or a similarly qualified person in order to avoid a hazard. (d) On no account remove or interfere with any parts or screws. THIS COULD PROVE VERY DANGEROUS.

SAVE THESE INSTRUCTIONS

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INSTALLATION
CONNECTING TO THE MAINS Before you use your oven, check that the voltage shown on the data label located on the face of the oven conforms with your mains supply. The mains lead is fitted with a 13 amp plug containing a 13 amp fuse. If the fuse requires replacing at any time, the fuse cover should be removed using a small screwdriver to lever it out. The old fuse should be replaced by a 13 amp fuse and the fuse cover must be refitted before the plug is used again. If the plug supplied on the mains lead is not suitable for the socket in your home, it should be cut off and disposed of safely, or destroyed, to avoid any possible shock hazard resulting from the plug being inserted into a 13 amp socket elsewhere in the house. A suitable replacement plug should then be fitted. (If a 13 amp plug and socket are not used, the circuit supplying the oven should contain a 13 amp fuse). If the fuse cover is lost or damaged, the plug must not be used until a replacement is obtained. Replacement fuse covers are available from SANYO SERVICE CENTRES. It is important that the colour of the replacement fuse cover corresponds with the coloured insert or as embossed in words on the base of the plug. WARNING - THIS APPLIANCE MUST BE EARTHED IMPORTANT The wires in this mains lead are coloured in accordance with the following code: Green-and-yellow: Earth. Blue: Neutral. Brown: Live. As the colours of the wires in the mains lead of this appliance may not correspond with the coloured markings identifying the terminals in your plug, proceed as follows: The wire which is coloured green-and-yellow must be connected to the terminal in the plug which is marked with the the letter E or by the earth symbol or coloured green or green-and-yellow. The wire which is coloured blue must be connected to the terminal which is marked with the letter N or coloured black. The wire which is coloured brown must be connected to the terminal which is marked with the letter L or coloured red.

OVEN POSITIONING
1. Install the oven on a flat, level surface strong enough to safely bear the weight of the oven. 2. Do not locate the oven near areas where heat and moisture are generated as this may lower oven efficiency. 3. Covering the air vents may lead to malfunctioning, therefore a minimum clearance of 5cm is required to each side, and to the rear and 5cm above. 4. This oven conforms to EMC Radio interference Directive 89/336/EEC, however some interference may occur if it is placed too close to a radio or TV, so keep them as far apart as possible. 5. The oven must be positioned so that the supply plug is easily accessible.

Showerwa ve 800

5 cm

5c

m

6

5 cm


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OVEN PARTS AND ACCESSORIES
Your oven is supplied with the following accessories: Turntable 1 Turntable roller rest 1 Metal rack 2 Instruction manual 1

Vents Safety Interlock System

Keyboard Vents

Turntable Roller Rest Turntable

Door Release Button

Metal Rack (High)

Metal Rack (Low)

Turntable

TURNTABLE INSTALLATION
1. Place the roller rest on the cavity bottom. 2. Place the turntable on top of the roller rest as shown in the diagram. Make sure the turntable hub is securely locked in the turntable shaft. Never place the turntable upside down.

Roller Rest

Both turntable and roller rest must always be used during cooking. All food and containers of food are always placed on this turntable for cooking. This turntable rotates clockwise and anticlockwise; this is normal.

Turntable Shaft

This turntable returns to its original starting position when cooking is finished.

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OVEN CONTROL PANEL

2

1

3

7 8 4 6 12 13 14 15 9 5 10 11

1. Display Window. Cooking mode and short messages are displayed. 2. Function Indicator. 3. Direct Access menu keypad. 4. More / Less key:- Allows you to slightly increase or decrease cooking time of automatic programs.

5. Kitchen Timer key. 6. Auto Defrost. 7. Convection Temperature. 8. Micro Power. 9. Grill only. 10. Slow Cook.

11. Dual Cook. 12. Quick Start. 13. Time and Weight set. 14. Clear / Stop. 15. Start.

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SETTING THE LANGUAGE
To set English: Your new microwave oven comes with a five language Word Prompt system. Languages available are English, German, Spanish, Portugese and French. When your oven is plugged in for the first time or when power resumes after a power interruption, the display will show "WELCOME TO SANYO REFER TO INSTRUCTIONS BEFORE USE." By pressing "Start" it is possible to select the different languages. When you have selected your required language press "Clear / Stop" to hold that language, the numbers in the display then reset to 0: and you will be prompted to set the time of day. This oven is preset to English therefore it is only necessary to touch "Clear / Stop"once.

1.

To set German:

1.

2.

Touch "Start" key once, the display will show "HERZLICH WILLKOMMEN VOR GEBRAUCH DIESES GERAETES BITTE DIE GEBRAUCHSANLEITUNG LESEN." Touch "Clear / Stop"once to select and hold language.

To set Spanish:

1.

Touch "Start" key twice, the display will show "BIENVENIDO A SANYO - ANTES DE UTILIZAR EL HORNO LEER EL MANUAL DE INSTRUCCIONES." Touch "Clear / Stop"once to select and hold language.

2.

To set Portugese:

1.

Touch "Start" key three times, the display will show "BEMIVINDO A SANYO - LEIA AS INSTRUCOES ANTES DE USAR" Touch "Clear / Stop"once to select and hold language.

2.

To set French:

1.

Touch "Start" key three times, the display will show "BIENVENU CHEZ SANYO - VEUILLEZ LIRE LE MODE DEMPLOI AVANT DUTILISER VOTRE FOUR" Touch "Clear / Stop"once to select and hold language.

2.

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SETTING THE CLOCK
Example: To set 4:30: When your oven is plugged in for the first time or when power resumes after a power interruption, the display resets to setting the language procedure on Pg 9. To set the clock follow adjacent procedure. 0: and "SET HOUR" shows in display and the clock symbol flashes. Touch "Down / Up" until 4: is indicated in the display window. "PRESS START" shows in display and the start symbol flashes.Touch "Start" Key. This locks in the hour setting. "SET MINUTES" shows in display and time indicator begin to flash. To set the minutes Touch "Down / Up" keys until 4:30 is indicated in the display window.

1.

2.

3.

4.

"PRESS START" shows in display and the start symbol flashes.Touch "Start" Key to lock in the time and start the clock running.

CHILD LOCK-OUT AND DEMONSTRATION MODE
To set child lock-out. Child Lock-Out: This oven has a safety feature which prevents the accidental running of the oven by a child. Press and hold "Clear / Stop" Key for 3 seconds. Indicator LOCK is indicated. Now the oven cannot be operated.

1.

To cancel child lock simply repeat setting procedure. Indicator LOCK disappears and clock display reappears. After 3 seconds the oven will beep twice, this indicates that the child lock is cancelled and the oven is now fully operational again.

Demonstration Mode: After the demonstration mode has been set, the oven will appear to operate normally if the keys are pressed. However the oven will produce NO actual microwave power. When in demonstration mode, you can work through the cooking procedure.

To set demonstration mode. Press and hold "More / Less" Key for 3 seconds. Indicator L lights up and clock display reappears.

1.

To cancel demonstration mode simply repeat setting procedure. Indicator L disappears and clock display reappears. The oven is now fully functional once again. After 3 seconds the oven will beep twice, this indicates that the demonstration mode is cancelled and the oven is now fully operational again.

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HOW TO USE THE KITCHEN TIMER
Example: To set kitchen timer for 5mins 30secs: The oven may be used as a useful automatic kitchen timer. It may be set from 10 secs to 90 mins. This function operates independantly of the cooking functions, therefore the oven may be operated at the same time as the kitchen timer. The cooking time will be indicated in the display window. To check the time remaining on the kitchen timer, press "Kitchen Timer".

1.

2.

Touch "Kitchen Timer"."KITCHEN TIMER - SET TIME-" shows in display. Touch "Down / Up" until 5:30 K (K represents Kitchen Timer) is indicated in the display window. Touch "Start" Key. The Kitchen Timer will begin counting down. To cancel kitchen timer press "Clear / Stop". If the start key is not pressed immediately the Kitchen Timer will begin counting down after 10 seconds.

3.

Note: To cancel the kitchen timer whilst the oven is operating, press "Kitchen Timer" followed by "Clear/Stop".

QUICK START
The Quick Start function allows the oven to begin cooking immediately on full power 900W. NOTE: The Quick Start key has been pre-programmed to increase in increments of 30 secs. up to a maximum time of 10 minutes. Example: Set oven to start cooking on Full Power 900W for 2 minutes.

1.

Touch "Quick Start" Key 4 times. The microwave indicator lights up and the oven begins to operate immediately.

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SUITABLE COOKWARE
MATERIAL MICROWAVE GRILL / THERMAL GRILL ONLY CONVECTION ONLY

Turntable Metal Racks

Yes Yes - Low Rack should be used for defrosting. No Yes

Yes Yes

Yes Yes

Metal Drip Tray Heat & Grill Resistant Ceramic & Glass. China - Without Metal Decoration. Plasticmicrowave proof cookware. Plastic cling film, microwave wrap, microwave roasting bags. (Do not use metal twist ties.) Metal Cookware e.g baking tins, trays

Yes Yes

Yes Yes

Yes

Yes

Yes

Yes

No

No

Yes - With care. Pierce film. Do not fit film skin tight.Do not allow film to touch food. No

No

No

Yes

Yes

Aluminum Foil

Yes - With care. Small pieces may be used for shielding. Over use may cause arcing. Yes - With care. Paper may be used to absorb moisture or fat. Overheating could cause fire. Yes - With care. For warming food for a very short time only.

Yes

Yes

Paper Greaseproof paper, Kitchen Paper, plates or cups.

No

Yes - With care. Greaseproof paper may be used to line dishes.

Wood / Straw

No

No

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SUITABLE COOKWARE (CONT.)
MATERIAL DUAL COOKING GRILL & MICROWAVE DUAL COOKING CONVECTION & MICROWAVE Yes Yes DUAL COOKING CONVECTION & GRILL Yes Yes

Turntable Metal Racks

Yes Yes

Metal Drip Tray Heat Resistant Ceramic & Glass. China - Without Metal Decoration. Plasticmicrowave proof cookware. Plastic cling film, microwave wrap, microwave roasting bags. (Do not use metal twist ties.) Metal Cookware e.g baking tins, trays

Yes Yes

Yes Yes

Yes Yes

Yes

Yes

Yes

No

No

No

No

No

No

Yes - With care. Do not place metal cookware on metal racks or on metal drip tray. Yes - With care. Small pieces may be used for shielding. Over use may cause arcing. No

Yes - With care. Do not place metal cookware on metal racks or on metal drip tray. Yes - With care. Small pieces may be used for shielding. Over use may cause arcing. Yes - With care. Greaseproof paper may be used to line dishes.

Yes

Aluminum Foil

Yes

Paper Greaseproof paper Kitchen Paper, plates or cups.

No

Wood / Straw

No

No

No

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QUICK REFERENCE GUIDE TO 8 WAY COOKING
COOKING MODE Microwave Only 80, 150, 300, 450, 750 & 900W. Grill Only (1 Setting) Thermal Grill (1 Setting) Convection Only (including 2 Level Convection Cooking.) (40 - 250C) ACCESSORIES TO USE Place dish directly on turntable. Place dish on low rack for optimum defrost results. Place high rack on turntable. SUGGESTED USE Defrosting, reheating, cooking vegetables, rice, pasta, fish, casseroles, sponge puddings. For toasting bread, muffins etc.

Place high rack on turntable.

For cooking small chops, sausages, fish fingers etc. For cooking meringues, biscuits, scones, bread, Yorkshire Puddings, pastry items e.g pies, tarts etc. 2 Level Convection - For batch baking of biscuits, scones, cakes etc. on two levels.

Place dish directly on turntable or on low rack.

2 Level Convection - Place dishes/ trays on low and high rack. Changeover position halfway through cooking for best result. Thermal Grill & 80, 150, 300 or 450W Microwave. Place high or low rack on turntable.

For faster cooking of traditionally grilled foods e.g chops, sausages, chicken pieces etc. For faster cooking of many traditionally baked foods e.g baked potatoes,pizza, roast poultry / joints, roast potatoes, some cakes, au gratin dishes, frozen crispy crumb convenience foods. For crisp reheating of pastry items. For fast cooking and crisping of small items e.g frozen potato products, fish fingers, chicken nuggets etc.

Convection & Microwave Place dish directly on low rack. (Variable combinations of convection temperature 100 - 250C with 80, 150, 300 or 450W microwave power.

Convection with Grill (210 - 250C)

Place on a metal baking on high rack.

(For details of suitable cookware please see pages 12 - 13.)

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HIGH AND VARIABLE POWER COOKING
This basic microwave cooking method allows you to cook food for a desired time. In addition to the maximum power level, you can select different microwave power from 5 other levels, 80W to 750W for the foods that require slower cooking. Foods with high moisture content should be cooked on maximum power, as this is the fastest cooking method and best maintains the natural flavour and texture of the foods. Example: To cook at 450W for 1 min 30 secs

1.

Touch "Clear / Stop".

2.

Touch "Power" Key 3 times. "450W SET TIME-" shows in display.

3.

Touch "Down / Up" until 1.30 is indicated in the display window. "PRESS START" shows in display.

Manual Defrosting For manual defrosting (without using Auto Defrost features), use 150W. To speed up the defrosting of dense foods over 450g (1Ib), the oven may start on full power for 1-3 minutes, then be reduced to 150W until defrosting is complete. NOTE: The time increments for the Up / Down keys are as follows: TIME 0-5 min. 5-10 min. 10-30 min. 30-90 min. INCREMENT 15 secs. 30 secs. 1 min. 5 min.

4.

Touch "Start".

To set the variable cooking levels the Power key should be touched as follows: 900W ONCE 750W 2 TIMES 450W 3 TIMES 300W 4 TIMES 150W 5 TIMES 80W 6 TIMES

POWER SETTING
80 W 150 W 300W

SUGGESTED USE
Softening cream cheese. Keeping foods warm, defrosting. Completing the cooking cycle of pot roasts. Completing the cooking cycle of some casseroles and stews. Baked custards and cheese cakes. Roasting meats. Baking cakes. Reheating precooked foods. Boiling liquids. Baking fish, vegetables.

450 W 750 W 900 W

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GRILL COOKING
Grill 1 This method is ideal for toasting bread or muffins. Remember the oven will be hot. Place all food on high grilling rack. Grill cooking time can be set to a maximum of 90 minutes. Example: Set oven to Grill for 15 minutes.

1.

Touch "Clear / Stop".

2.

Touch "Grill" key. The Grill indicator lights up "GRILL SET TIME" shows in display.

3.

Touch "Down/Up" until 15.00 is indicated in the display window. "PRESS START" shows in display.

4.

Touch "Start".

THERMAL GRILL COOKING
Grill 2 During thermal grill cooking, both fan and grill element operate together to circulate hot air around the food to assist the cooking process. This method is ideal for small items such as sausages which you would usually grill. Place food on the high grill rack on the turntable. Do not use thermal grill for toasting bread as the result will be rather dry. The grill cooking time can be set to a maximum of 90 minutes. Example: Set oven to Thermal Grill for 15 minutes.

1.

Touch "Clear / Stop".

2.

Touch "Grill" key twice. "GRILL 2 - SET TIME" shows in display.

3.

Touch "Down/Up" until 15.00 is indicated in the display window. "PRESS START" shows in display.

4.

Touch "Start".

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CONVECTION COOKING
This oven can be used as a conventional oven by using the fan assisted convection function. The temperature range is 40 - 250C. For recipes which require higher temperatures e.g pastries, scones or Yorkshire puddings, best results are obtained if the oven is preheated first. Note: When preheating is completed. Immediately place the food in the oven, set the convection cooking temperature, time and begin cooking. Example: Set oven to Preheat to 200C. (The oven is preheated before the food is added)

1.

Touch "Clear / Stop".

2.

Press "Convec.Temp" key twelve times. The Convection indicator lights up and "200 C" is displayed.

3.
This function is ideal for cooking meringues, biscuits, scones, bread, Yorkshire puddings, large fruit cakes and all pastries. It can also be used for proving bread at 40C. The convection cooking time can be set for a maximum of 90 minutes. One or two level convection cooking; Convection cooking can be done on one or two levels using the two racks provided. If cooking on one level, place food on low rack. If cooking on two levels (ie batch baking) swap position of food halfway through cooking to get the most even result. As there is no microwave energy being used you can place metal tins directly onto the metal racks with no danger of arcing.

Press "Start". The oven will now preheat. When the correct temperature is reached the oven will beep 3 times and "PREHEATING COMPLETED 200 C" will appear in the display. You may now place the food in the oven, set the convection cooking temperature and time as below and begin cooking immediately.

Example: To then set the preheated oven to cook using Convection for 20 minutes, at 200C.

4.

Touch "Clear / Stop", once. "200 C - SET TIME" shows in display place food on the low rack in the oven. Touch "Down/Up" until 20.00 is indicated in the display window.

5.

6.

Touch "Start".

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DUAL COOKING
This oven offers you a choice of three methods of Dual cooking; 1. Convection + Microwave - For baking and roasting. 2. Thermal Grill + Convection - For fast crisping. 3. Thermal Grill + Microwave - For fast grilling. Convection + Microwave This function allows you to combine convection operation with any one of the four (80W, 150W, 300W, 450W) microwave power levels to produce traditional baked or roasted results in less time. This function has many uses, particularly roasting meat and poultry, cooking pizza, baked potatoes, roast potatoes, baking some cakes, frozen and crispy crumb foods and reheating pastries. When cooking with dual convection + microwave it is not necessary to preheat the oven. Food should be placed on the low rack or on the turntable. Do NOT place metal cookware directly on the low rack when using this function as arcing may occur. The Dual Convection + Microwave function can be set for a maximum of 90 minutes. Example: Set oven to Convection + Microwave for 15 minutes, at 220C and 450W microwave power.

1.

Touch "Clear / Stop".

2.

Press "Dual Cook" key once. The Convection and Micro indicator light up and "DUAL 1 200C 450W SET TIME" is displayed.

3.

Press "Convec.Temp." once "210 C" is displayed.

4.

Touch "Down/Up" until 15.00 is indicated in the display window.

5.

Touch "Start".

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DUAL COOKING (CONT.)
Thermal Grill with Convection This function allows you to combine convection operation with the thermal grill, and is ideal for cooking small foods which require crisping e.g frozen potato products such as oven chips, potato croquettes or waffles, fish fingers, chicken nuggets, beefburgers and sausages. Food should be placed on the high rack which is on the turntable. Alternatively food maybe placed on a metal baking tray on the high rack. The Dual Convection + Thermal Grill function can be set for a maximum of 90 minutes. Example: Set oven to Thermal Grill with Convection for 15 minutes, at 220C.

1.

Touch "Clear / Stop".

2.

Press "Dual Cook" key twice. The Grill and Convection indicators light up and "DUAL 2 210 C GRILL 2 - SET TIME" is displayed. Press "Convec.Temp." key once "220 C " is displayed.

3.

4.

Touch "Down/Up" until 15.00 is indicated in the display window.

5.

Touch "Start".

Thermal Grill + Microwave This oven has four settings: Thermal Grill + 80W Thermal Grill + 150W Thermal Grill + 300W Thermal Grill + 450W This function allows you to combine the speed of a microwave with the browning and crisping of a grill. Ideal for all foods that would usually be grilled e.g sausages, chops, chicken pieces etc. The Dual Thermal Grill + Microwave function can be set for a maximum of 90 minutes.

Example: Set oven to Thermal Grill with Microwave for 15 minutes, at 150W microwave power.

1.
Touch "Clear / Stop".

2.

Press "Dual Cook" key three times. The Grill and Microwave power indicators light up and "DUAL 3 GRILL 2 450W - SET TIME" is displayed. Press "Micro Power" key twice. "150W" is indicated.

3.

4.

Touch "Down/Up" until 15.00 is indicated in the display window.

5.

Touch "Start".

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MULTI-STAGE COOKING
Multi stage cooking is ideal for sequential cooking. It allows you to cook at different power levels and with different cooking modes for a set time. Example: To set the oven to microwave on 450W for 10 minutes, and then Grill for 5 minutes.

1.
Up to three stages may be set. All the stages should be set before starting the oven. The following table shows the combinations possible when cooking with multi-stages: 1st Micro Micro Micro Micro Micro Micro Micro Micro Micro Micro 2nd Micro Micro Micro Micro Micro Micro Grill Thermal grill Convection Dual 3rd Micro Grill Thermal grill Convection Dual -

Touch "Clear / Stop".

2.

Press "Micro Power" key 3 times. The Micro indicator lights up and "450W - SET TIME" is displayed.

3.

Touch "Down/Up" until 10.00 is indicated in the display window.

4.

Press "Grill" key once.The Grill indicator lights up and "GRILL SET TIME" is displayed.

NOTE: Dual cook - This is microwave with grill or convection at the same time, or convection with grill at the same time. After grill, thermal grill, convection or dual cooking it is NOT possible to set microwave. For three stage cooking, follow same procedure as shown, simply insert third stage at step 5, then press start.

5.

Touch "Down / Up" until 5.00 is indicated in the display window.

6.

Touch "Start".

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AUTOMATIC THERMAL WEIGHT DEFROST
This feature allows you to accurately defrost meat, poultry, fish or bread. Simply enter the weight of the food and the oven will select the correct defrosting time. The More / Less key may be used to increase or decrease the defrosting time as necessary. The chart below indicates the maximium / minimum weights for use with Auto Weight Defrost Programs;
Defrost Program 1. Meat 2. Poultry 3. Fish 4. Bread Min. Weight 100 g 100 g 100 g 100 g Max. Weight 3500 g 3500 g 1000 g 900 g

Defrost Program Press once = Meat Press twice = Poultry Press three times = Fish Press four times = Bread
Example: To Defrost 1000 g of Meat using adjust "More"

1.

Touch "Clear / Stop". Touch "Auto Defrost" once. "MEAT DEFROST - SET WEIGHT" shows in display. Touch "Down/Up" until 1000 g is indicated in the display window. "PRESS START" shows in display. Touch "More / Less" key once to increase defrosting time as desired. A is indicated in the display window and the Start prompt flashes.

2.

Important: WHEN USING FOIL FOR SHIELDING IT IS IMPORTANT THAT THE FOIL DOES NOT TOUCH THE WALLS OF THE OVEN. Auto Weight Defrosting chart appears on pages 23-24.

3.

4.

5.
Touch "Start".

6.

PAUSE The Auto Weight Defrost programs have a built-in pause function to allow for checking and rearranging of food. On commencing Auto Weight Defrosting the time for the first defrost period will countdown in the display. At the pause rearrange the food as recommended in the defrost table, close the door and press "Start". The defrost time for the second defrost period will countdown in the display. If you do not open the door at the pause, the oven will restart after approximately 2 minutes and commences the second defrost period.

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AUTO WEIGHT DEFROST - HINTS & TIPS FOR BEST RESULTS
Remove all packaging and place food on a microwave safe plate on the low rack. Please follow hints and tips below. 1. MEAT: For defrosting meat joints, minced meat, chops, steaks etc. Meat Joints - Use of "More" key is recommended. To prevent over defrosting meat joints will require shielding around fatty areas with a smooth piece of foil. Joints will require at least 40 minutes standing time after defrosting to ensure that the centre is thoroughly defrosted, large joints will require longer standing times. Steaks / Chops - "More / Less" key is not usually required. Particularly delicate outer areas of steaks / chops may require shielding with smooth foil. Minced or Cubed meat. Use of "Less" key is recommended. Minced or Cubed meat should be broken up as soon as possible and any defrosted parts removed. Sausages / Spare Ribs / Bacon - Use "Less" key recommended for these delicate meats. Chops / sausages etc should be arranged in a single layer, and turned / rearranged at the pause. Most meats, with the exception of joints will require a standing time of at least 15 minutes. 2. POULTRY: For defrosting whole poultry and poultry pieces. Whole Poultry - Use of "More" key is recommended. Shielding of thin leg and wing areas and back bone is recommended. Begin defrosting breast side down and turnover at the pause. Whole poultry will require a standing time of at least 40 minutes to ensure that the centre is defrosted, large poultry will require longer standing times. Chicken Pieces - "More / Less" key is not usually required. Particularly delicate or thin parts may require shielding with smooth foil. Arrange pieces with the thicker parts to the outside and rearrange at the pause. 3. FISH: For defrosting all types of fish. Fillets - "More / Less" key is not usually required. Whole Fish / Fish Steaks / Prawns - Use of "Less" key is recommended for these more delicate types of fish. Arrange fish in single layer, overlap thin areas and shield delicate areas such as heads and tails with small, smooth pieces of foil. (It is important that this foil does not touch the oven side.) Rearrange fish at the pause. Allow standing time of at least 10 minutes. 4. BREAD For defrosting small bread items e.g rolls, bun and slices required for immediate use. Remove all packaging and place the bread on a plate, at the pause it is very important to separate the rolls / slices (a knife may be useful). Rearrange with the most frozen parts to the outside, remove any defrosted pieces. (When rearranging slices it is vital to ensure that the turntable can still turn.) Note that immediately after defrosting bread may feel warm. Allow 5-10 mins standing time. The defrosting process can be speeded up by cutting rolls in half as soon as possible. Loaves may be defrosted using "More" key, at least 15 mins standing time will be required. Begin defrosting whole loaves on their side, cut in half and turn over at the pause. It is important to cut whole loaves on their side, cut in half or into slices as soon as possible to speed up the defrosting process. This program is not suitable for defrosting cakes, gateaux or cheese cakes.

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AUTO WEIGHT DEFROST CHART
Remove all packaging and place the food on a microwavesafe plate on the low rack. For best results follow the recommendations below. FOOD MORE / LESS KEY 1. MEAT Meat Joint + Shield back fat and any thin (MORE) areas with smooth foil. Begin defrosting best side down. NO Turnover and remove foil from back fat. Leave foil on warm, thin or delicate areas Min 40 mins. 15 mins. PREPARATION PAUSE DIRECTIONS STANDING TIME

Chops / Steaks

If frozen in a block separate as Turnover, rearrange and remove soon as possible. Arrange in a foil. single layer with thin ends of chops to the centre. Shield any delicate or thin outer areas with small pieces of smooth foil. Break apart as soon as possible. Break apart and remove any defrosted parts. Separate and rearrange. Remove any defrosted parts.

Minced / Cubed Meat

NO

15 mins.

Sausages / Arrange in a single layer. Spare Ribs (LESS) Separate as soon as possible. / Bacon 2. POULTRY Whole Poultry Poultry Pieces + Shield thin leg, wing areas and (MORE) back bone. Begin defrosting breast side down. NO Shield thin areas. Arrange in a single layer with thicker parts to the outside.

15 mins.

Turnover and remove foil. Leave foil on any warm, thin or delicate areas. Turnover, rearrange and remove foil.

Min 40 mins. 15 mins.

3. FISH Fillets NO Arrange in an even layer. If frozen in a block separate as soon as possible. Overlap thin areas. Arrange in an even layer with thicker parts to the outside, shield outer edges of steaks with smooth pieces of foil. If more than one fish arrange head to tail. Shield ends with smooth pieces of foil. Turnover and rearrange. 10 mins.

Steaks

NO

Turnover and remove foil.

10 mins.

Whole

NO

Turnover and remove foil.

10 mins.

Prawns

Arrange in an even layer. (LESS)

Stir.

10 mins.

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AUTO WEIGHT DEFROST CHART (CONT.)
FOOD MORE / LESS KEY 4. BREAD Whole Loaf Rolls / Slices + Place loaf on its side. (MORE) NO Arrange evenly on plate. Cut in half if possible and turn over. Separate and rearrange with frozen parts to the outside. Remove any defrosted pieces. Separate and rearrange with frozen parts to the outside. Remove any defrosted pieces. 15 mins. 10 mins. PREPARATION PAUSE DIRECTIONS STANDING TIME

Croissants Arrange evenly on plate. / Crumpets (LESS)

10 mins.

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DIRECT ACCESS
The Direct Access feature allows you to simply and automatically cook a range of popular foods. Your oven offers the following Direct Access programs: Baked Potato, Chicken Pieces, Roast Joint, Frozen Pizza, Casserole, Snacks, Baked Fish, Chops / Steaks and Cake / Pudding. Operation is very easy. Simply touch the appropriate key the correct amount of times ( see directions included in the chart), and touch start. Example: To cook 250g Baked Fish by Direct Access , well done.

1.

Touch "Clear/Stop". Touch "Baked Fish" key once to select "Baked Fish". "250 G BAKED FISH - PRESS START" is displayed. Place fish on the low rack on the metal drip tray on the turntable.

2.

3.

Touch "More / Less" key if required.

4.
The MORE / LESS key can be used to adjust the end cooked results to personal taste. With time and practice it is possible to adjust the cooking time to produce food to personal preference. Always ensure food is piping hot before eating.

Touch "Start".

Enter the required amount by touching the appropriate key several times as detailed below.

VERY IMPORTANT
For best results, please follow the guidelines in the Direct Access food chart on pages 26-28.

BAKED POTATO Touch Key To cook Once 1 potato Twice 2 potatoes 3 Times 3 potatoes 4 Times 4 potatoes

CHICKEN PIECES Touch Key To cook Once 1 piece Twice 2 pieces 3 Times 3 pieces 4 Times 4 pieces

ROAST JOINT Touch Key Once Twice 3 Times 4 Times

To cook 800 g 1200 g 1600 g 2000 g

FROZEN PIZZA Touch Key To cook Once 100g Twice 300g 3 Times 400g 4 Times 500g

CASSEROLE Touch Key To cook Once Chicken Casserole Twice Beef Casserole 3 Times Curry 4 Times Minced Beef (SEE RECIPES)

SNACKS Touch Key Once Twice 3 Times 4 Times

To cook 1 snack 2 snacks 3 snacks 4 snacks

BAKED FISH Touch Key To cook Once 250g Twice 450g 3 Times 650g 4 Times 900g

CHOPS / STEAKS Touch Key To cook Once 1 chop/steak Twice 2 chop/steaks 3 Times 3 chop/steaks

CAKE / PUDDING Touch Key To cook Once Sponge Cake Twice Fruit Cake 3 Times Chocolate Brownies 4 Times Flapjack (SEE RECIPES)

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DIRECT ACCESS CHART
FOOD START QUANTITY TEMP. BAKED POTATO Each potato Room approx. Temp. 225g each 1,2,3,or 4 potatoes. COOKWARE PREPARATION BEFORE COOKING AT PAUSE AFTER MORE / LESS COOKING +/-

Place on low rack on turntable.

Wash, dry and prick with fork. Arrange evenly around edge of low rack. When cooking one potato, place on edge of low rack.

No pause. Turnover halfway through cooking time.

Stand 2 minutes in oven.

Press More For a very well done result. For potatoes at a cold start temperature.

CHICKEN PIECES Each piece approx. 225g,eg chicken quarters, legs etc. 1,2,3 or 4 pieces.

Chilled

Place on low rack on turntable.

Wash and dry chicken. Brush with oil and seasoning. Place on low rack on turntable. Begin cooking with skin side down first.

At pause turn over so skin side is uppermost.

No stand required.

Press More For a very well done result. For very chilled chicken pieces.

PORK CHOPS / BEEF STEAKS Each chop Chilled approx. 200g For 1,2, or 3 chops.

Place on high rack on turntable.

Wash and dry chops. Brush with a little oil and seasoning. Place on high rack on on turntable.

Turnover at pause.

No stand required.

Press More For a well cooked result or for very chilled meat. Press Less For a more rare steak result.

Each steak approx. 300g For 1,2 or 3 steaks.

FROZEN PIZZA For four Frozen common -18C sizes of frozen pizza: 100g, 300g, 400g 500g

Low rack on turntable.

Remove from packaging. Place on low rack. For best results ensure that the topping is evenly spread over the pizza surface.

No pause. No action required.

No stand required.

Press More For cheese topped pizzas.

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DIRECT ACCESS CHART
FOOD START QUANTITY TEMP. ROAST MEAT JOINT For joints Chilled. of four common sizes : 800 g / 1lb 13oz 1200 g / 2lb 8oz 1600 g / 3lb 2oz 2000 g / 4lb Suitable Cuts: Pork - loin, leg Beef - topside, sirloin rolled rib. Lamb shoulder, leg COOKWARE PREPARATION BEFORE COOKING AT PAUSE AFTER MORE / LESS COOKING +/-

Low rack on Wash and dry joint. metal tray on Brush with a little oil. turntable. Place directly on low (Alternatively rack on metal tray on meat may be turntable. (Or in dish placed in a on low rack.) heatproof and microproof dish on the low rack.)

Turnover if necessary. (Depending on shape of joint.)

Remove from oven, cover loosely with foil and leave to stand for 15-20 minutes before carving.

Important Press More For a very well done pork result. No Adjustment Pork. Well done beef or lamb. Press Less Lamb. Beef.

SNACKS For Room or reheating chilled FRESH, temp. not frozen, precooked individual pastry items e.g individual meat or vegetable pies, pasties, sausage rolls, slices of quiche or pie. 1 pie / portion 150g +/- 50g For heating; 1,2,3 or 4 items. IMPORTANT This program is not intended for reheating whole family size pies, fruit pies or sweet mince pies.

Low rack on turntable.

Remove from No pause. packaging. No action Remove all foil required. containers. When heating several items arrange evenly around edge of rack. When cooking one item place on edge of low rack.

No stand required.

Press More For very chilled items. No Adjustment For items in the 150 - 200g range. For individual pies and traditional shape cornish pasties. Press Less For items in the 100 - 150g range. For flatter shaped pasties, sausage rolls, slices of pie or quiche.

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DIRECT ACCESS CHART
FOOD START QUANTITY TEMP. BAKED FISH For cooking Chilled fresh fish Temp. e.g fillets, steaks,whole fish, stuffed whole fish, rolled stuffed fish or breaded fillets. For cooking 4 weights of fish +/- 50g; 250g / 10oz 450g / 1lb 650g / 1lb 8oz 900g / 2lb COOKWARE PREPARATION BEFORE COOKING AT PAUSE AFTER MORE / LESS COOKING +/-

Baked Fish / Please see Whole Fish details given Shallow at end of table. buttered heat microproof dish.

Breaded Fillets / Crisp Whole Fish Low rack on metal tray on turntable.

No pause. No stand No action required. required, however if you wish to rearrange fish do so after 6 - 7 minutes of of cooking time.

Press More For very chilled fish. No Adjustment. For fish fillets. For well done whole and stuffed whole fish. Press Less For fish steaks. For thin fillets or for particularly delicate fish. For a less well done whole fish result.

CASSEROLE For cooking 4 types of savoury dishes; Chicken Casserole Beef Casserole Curry Minced Beef IMPORTANT For best results please use the recommended recipes provided at the end of this section.

Large heat and micro proof casserole with lid, or large bowl covered with plate.

Please refer to the recipes detailed at the end of this section.

At pause stir the dish.

Stir well.

Please refer to recommended recipes.

CAKE / PUDDING For cooking 4 specific types of cake/pudding. Sponge cake / Pudding Fruit Cake Chocolate Brownies Flapjack IMPORTANT For best results please use the recommended recipes provided at the end of this section.

Please refer to the recommended recipes detailed at the end of this section.

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DIRECT ACCESS RECIPES
Baked Fish Program
Baked Fish - Preparation General Remove from packaging. Remove entrails and head from whole fish. Wash all fish (except breaded fillets) very well, dry with kitchen paper. Baked Fish Place the prepared fish in a buttered shallow heat and microwave proof dish. Season with salt and pepper, sprinkle with lemon juice and dot with butter. Do not cover dish. Place on turntable. Cook using Direct Access - Baked Fish program. (Recipe example - Trout with Almonds - Please refer to recipe below) Stuffed Baked Fish Prepare the fish fillets - spread the stuffing on the fish and roll up. Whole Fish - Fill the cavity with stuffing. Secure with wooden cocktail stick or by tying with cotton. Place in buttered shallow heat and microwave proof dish. Do not cover dish.Place on turntable. Cook using Direct Access - Baked Fish program. Note; details of suggested fish stuffings see pg. 31. Crisp Breaded Fillets / Crisper Whole Fish If a more crisp result is required, place fish on the low rack on the turntable - this allows for more all round crisping and a less moist result. Sauces to serve with Baked Fish Prepare the baked fish according to the direct Access guidelines. Serve as it is or with one of the simple sauces suggested below. Pour the sauce over the cooked fish or serve separately. Note; details of suggested fish sauces see pg. 30.

Baked Fish Trout with almonds
Ingredients 1 - 4 medium whole trout, gutted, washed and dried. a little lemon juice salt and pepper to taste a few flaked almonds butter to dot fish Method 1. Place the trout in a buttered micro and heatproof dish.Sprinkle with lemon juice. Season to taste with salt and pepper.Dot fish with butter. 2. Place uncovered dish on turntable. 3. Cook using Direct Access - Baked Fish.

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DIRECT ACCESS RECIPES (CONT.)
Sauces to serve with Baked Fish
Basic White Sauce (Makes about 300mls / 1/2 pint) Ingredients 25g / 1oz butter 25g / 1oz plain flour 300mls / 1/2 pint milk salt and pepper to taste Method 1. Melt the butter in a large jug or bowl on 'high' (900W) for 45-60 secs.Stir in the flour and mix to a roux. Blend in the milk gradually, stirring continuously until well combined and smooth. 2. Cook, uncovered, on 'high' for 2-3 minutes. Stir thoroughly every 1 1/2 minutes. 3. The sauce should be smooth, glossy and coat the back of a spoon. Season to taste with salt and pepper.

Variations; Cheese Sauce Stir in 100g / 4oz grated cheese after cooking and mix well. Parsley Sauce Stir 4 tblsps finely chopped fresh parsley (or 2 tsps dried) and 1 tblsp (15mls) lemon juice into the sauce halfway through the cooking time. Mix well. Lemon Sauce Stir in the finely grated rind of a lemon and 1 tblsp of lemon juice halfway through the cooking time. Mix well. Maitre d'Hotel Sauce Use 150mls / 1/4 pint fish stock and 150mls / 1/4 pint milk instead of all milk.Also stir in 1 tblsp / 15mls lemon juice and 2 level tblsps finely chopped fresh parsley halfway through cooking. After cooking stir in 2 tblsps / 30mls double cream. Mushroom Sauce Add 3 or 4 finely chopped mushrooms to the melted butter, cook on 'high' for 1 1/2 - 2 minutes. Then stir in the flour and follow basic sauce method. Anchovy Sauce Stir in 2 tblsps / 10mls anchovy essence and 1 tsp / 5mls lemon juice halfway through cooking. Mix well. Prawn Sauce Stir in 50g / 2oz finely chopped peeled prawns, 2 tsps / 10mls lemon juice and 1/2 tsp / 2.5mls anchovy essence halfway through cooking.

30


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DIRECT ACCESS RECIPES (CONT.)
Stuffings for Baked Fish
Use to stuff baked whole fish, or to put in rolled fish fillets. Secure the stuffing in the fish with small wooden cocktail sticks or tie with cotton. Remember to remove sticks or cotton before serving. The recipes below make sufficient stuffing for 3-4 medium whole fish. Simply mix all the ingredients together well and bind with the milk. Prawn Stuffing 100g / 4oz fresh white breadcrumbs 1 level tblsp finely chopped fresh parsley ( or 1/2 to 1 tsp dried) 1/2 tsp finely grated lemon rind 50g / 2oz peeled prawns, coarsely chopped 1/2 tsp salt 25g / 1oz melted butter milk to bind Orange and Herb Stuffing 1 small onion, very finely chopped or grated finely grated rind and juice if 1 medium orange 2 level tblsps finely chopped parsley (or 1 tsp dried) 1/2 tsp salt 25g / 1oz melted butter milk to bind 100g / 4oz fresh white breadcrumbs

Apple and Herb Stuffing 100g / 4oz fresh white breadcrumbs 1 eating apple - peeled, cored and finely chopped finely grated rind and juice of 1 lemon 2 level tsp finely chopped fresh parsley (or 1 tsp dried) 25g / 1 oz melted butter milk to bind Lemon and Herb Stuffing 100g / 4oz fresh white breadcrumbs 1 level tblsp finely chopped fresh parsley (or 1/2 tsp dried) 1 level tsp finely grated lemon rind dash of lemon juice 1 level dstsp fresh thyme (or 1/2 tsp dried) 1/2 tsp salt pinch of white pepper 25g / 1oz melted butter milk to bind

Celery and Tomato Stuffing 100g / 4oz fresh white breadcrumbs 2 level tblsps finely chopped celery 2 skinned and chopped tomatoes 1/2 tsp salt dash of lemon juice 25g / 1oz melted butter milk to bind

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DIRECT ACCESS RECIPES (CONT.)
Cake/ Pudding Program
Choice of 4 Programs This program offers a choice of 4 programs for cooking a range of cakes / puddings; All recomended recipes are detailed in pages 32 - 36 Sponge Pudding /Cake For cooking plain sponge cake or sponge pudding Recommended recipes for; Victoria Sandwich Cake (+variations) - Pg 33 Sponge Pudding (+variations) - See below. Fruit Cake For cooking light fruit cake Recommended recipes for; Light Fruit Cake (+variations) - Pg 34 Chocolate Brownies For cooking chocolate brownies Recommended recipes for; Chocolate Brownies - Pg 35 Flapjack For cooking flapjack Recommended recipes for; Flapjack (+variations) - Pg 36

Sponge Pudding / Cake: Sponge Pudding
(Serves 3-4) Ingredients (Basic Plain Sponge) 100g / 4oz soft tub margarine 100g / 4oz caster sugar 2 eggs beaten half tsp / 2.5ml baking powder few drops vanilla essence 100g / 4oz self raising flour 2tblsp / 30mls milk Cookware 1200ml (2 pint) microwave proof pudding bowl. Lightly greased.Cover with a microwave proof plate. Place on turntable. Method 1. Cream the margarine and sugar together. Gradually add the egg and vanilla essence. Stir in the flour.Gradually stir in enough milk to give a soft dropping consistency. 2. Spoon the mixture into a greased 1200ml (2 pint) microwave proof pudding basin and level the surface.Cover with a plate. Cook on Direct Access Cake / Pudding Program - Sponge Cake / Pudding. 3. Leave to stand for 5 minutes before turning out on to a warm serving dish. Serve with custard. Variations Syrup sponge Place 3 tblsp (45mls) of jam around the bottom of the basin before adding the sponge mixture. If you wish add the grated rind of a lemon to the sponge mixture. Jam Sponge Spread 3 tbsp (45mls) of jam around the bottom and sides of the basin before adding the sponge mixture. Lemon or Orange sponge Add the grated rind of 2 oranges or lemons when mixing the sponge ingredients. Chocolate Sponge Replace 2 level tblsp of flour with 2 level tblsp of cocoa powder. Ginger Pudding Add 100g / 4 oz finely chopped stem ginger to the sponge mixture. Pineapple Upside Down Pudding Place 4 pineapple rings and 4 glace cherries in the bottom of the basin. Place the sponge on the top. (4 Apricot halves can be used in place of the pineapple and cherries ).

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DIRECT ACCESS RECIPES (CONT.)
P1 Sponge Pudding / Cake: Victoria Sandwich Cake
Ingredients (Basic Plain Sponge Cake) 100g / 4oz soft tub margarine 100g / 4oz caster sugar 2 eggs beaten half tsp / 2.5ml baking powder 100g / 4oz self raising flour 2 tblsp / 30mls milk Cookware 18cm / 7inch deep microwave proof souffle dish greased and circle of greaseproof paper in base. Place directly on turntable. Method 1. Cream the margarine and sugar together. Gradually add the egg. Stir in the flour. Gradually stir in enough milk to give a soft dropping consistency. 2. Spoon the mixture into a greased 18cm / 7 inch souffle dish, with a greaseproof circle in base, level the surface. Cook on Direct Access Cake Program - Sponge Cake. 3. Leave to stand for 10 minutes before turning out on to a wire cooling rack. Remove the greaseproof paper. 4. When the cake is cold, cut it in half and sandwich together with jam or jam and butter cream. Sift icing sugar lightly over the top. Variations Lemon or Orange Replace the milk with the juice and grated rind of 1 medium orange or lemon. When cold, fill with orange or lemon butter cream. Chocolate Replace 2 level tblsps of flour with 2 level tblsps of cocoa powder. When cold fill with vanilla or chocolate butter cream. Coffee Dissolve 1 - 2 tsp of instant coffee in a little warm water. Add with the milk. Butter Cream Sift 225g / 8oz of icing sugar into a bowl, gradually beat in 100g / 4 oz of softened butter and a few drops of vanilla essence. Add 1 - 2 tblsps of milk for a softer consistency. Variations; Chocolate Butter Cream:- mix in 1 level tblsp of cocoa powder dissolved in a little warm water. Do not add the milk. Coffee Butter Cream:- mix in 2 tsp of instant coffee dissolved in a little of the milk.

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DIRECT ACCESS RECIPES (CONT.)
Light Fruit Cake Ingredients 225g / 8oz self raising flour 125g / 5oz butter 125g / 5oz caster sugar 2 eggs, beaten 125g / 5oz mixed dried fruit 1 tsp finely grated lemon rind 90mls / 6-7 tblsp milk
Cookware 18cm / 7 inch round cake tin. Greased and lined with greaseproof paper. Place on turntable. Method 1. Cream the butter and sugar. Gradually mix in the egg and flour. Add the fruit, lemon rind and milk. Mix well. 2. Transfer mixture to a greased and lined 18cm / 7 inch round cake tin. Smooth top and place on turntable. 3. Cook on Direct Access - Cake / Pudding - Fruit Cake - More (or no adjustment is required if you prefer a less well done result.) 4. After cooking allow cake to stand in tin for 5 minutes before turning onto wire rack to cool. Remove greaseproof paper. 5. When cool store in an air tight container. Variations Cherry Cake Replace the dried fruit with 125g / 5oz glace cherries, wash and dry cherries, cut into quarters and mix with 1 tblsp of the 225g / 8 oz of measured flour. Fold into the mixture.(Before cooking press Less to gain a good result) Cherry and Ginger Replace the dried fruit with 75g / 3oz glace cherries, washed, dried and quartered, and 50g / 2 oz of finely chopped preserved ginger. Mix the cherries and ginger with 1 tblsp of the 225g / 8 oz of measured flour. Fold into the mixture. (Before cooking press Less to gain a good result) Date and Walnut Replace the dried fruit with 75g / 3oz finely chopped dates and 50g / 2oz chopped walnuts. Add 1 level tsp (5mls) of mixed spice to the flour. Omit the lemon rind. (Before cooking press Less to gain a good result). Coconut and Lemon Omit the fruit and replace with 75g / 3 oz desiccated coconut, increase the lemon rind to 2 tsps. Coconut and Cherry As for coconut and lemon, but add 50g / 2oz of quartered glace cherries. Sultana and Orange - Replace the dried fruit with 125g / 5oz of dried sultanas. Replace the lemon rind with 2 tsps of orange rind. Banana Replace the dried fruit with 1 mashed ripe banana. Add 1/4 tsp baking powder. (Before cooking press Less to gain a good result) Marmalade Cake Replace the dried fruit with 2 heaped tblsps of orange marmalade and the finely grated rind of orange. (Before cooking press Less to gain a good result) Please see summary of cooking recommendation for light fruit cake variations overleaf.

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DIRECT ACCESS RECIPES (CONT.)
Light Fruit Cake Continued Fruit Cake Variations - Cooking Recommendations
Cake Type More / Less Recommendation No adjustment required Less Less Less Less No adjustment required Less For a more well done result More Not recommended No Adjustment No Adjustment Not recommended More No Adjustment

Light Fruit Cherry Date and Walnut Coconut Marmalade Sultana Banana

Chocolate Brownies
Ingredients 100g / 4oz self raising flour quarter tsp baking powder 100g / 4oz plain chocolate, broken into pieces 100g / 4oz butter 100g / 4oz soft brown sugar 2 eggs, beaten 50g / 2oz chopped walnuts 50g / 2oz mixed dried fruit For the Icing: 100g / 4oz plain chocolate, broken into pieces 12g / half oz butter, melted. Cookware 20cm / 8 inch square lightly greased heatproof dish or tin. Line base with greaseproof paper. Place on low rack on turntable. Method 1. Melt 100g chocolate on 'high' power for 1-2 minutes until melted. Mix well. 2. Cream together the butter, sugar and vanilla essence. Stir in the eggs, flour and chocolate and mix well. Fold in the walnuts and fruit. 3. Transfer the mixture into a greased 20cm / 8 inch square heatproof dish, lined with greaseproof paper. Place on the low rack on the turntable. Cook on Direct Access Cake / Pudding Program P3 Chocolate Brownies. 4. Cool in tin. Do not ice until the brownies are cold. To make the icing melt 100g chocolate on 'high' power for 1-2 minutes, stir in the melted butter and mix well. Spread over the cooled brownies. Allow to set then cut into squares. Store in an airtight container.

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DIRECT ACCESS RECIPES (CONT.)
Flapjack
Ingredients 125g / 5oz butter, cut into pieces 100g / 4oz soft brown sugar 125g / 5oz (2 generous tblsp) golden syrup 225g / 8oz rolled oats. Cookware 20cm / 8 inch square lightly greased heatproof dish or tin - place a square of greaseproof paper in the base of the dish. Place on low rack on turntable. Method 1. Place the butter, sugar, and syrup into a large microwave proof bowl, heat on 'High' (900W) for 1 1/2 - 2 minutes or until melted. Mix well. Stir in the oats and mix well. 2. Transfer the mixture into a greased 20cm / 8 inch square heatproof dish and press down lightly. Place on the low rack on the turntable. Cook on Direct Access Cake /Pudding Program Flapjack. Note - For a more crisped result press more . For a more sticky result press less . 3. Leave to stand for 5-10 minutes before cutting into wedges. Remove from dish when cold. Store in airtight container. Variations Coconut Flapjack Replace 50g / 2oz of oats with 50g / 20oz of desic cated coconut. Cherry Flapjack Add 50g / 2oz of chopped cherries to the oats. Raisin Flapjack Add 50g / 2oz of raisins to the oats. Chocolate Flapjack After cooling, partially dip the flapjack wedges in melted chocolate. Leave to set.

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DIRECT ACCESS RECIPES (CONT.)
Casserole Program
Choice of 4 programs The casserole program offers a choice of 4 programs for cooking a range of savoury meat dishes; All recipes are for 3 or 4 servings and are to be found on pgs 37 - 44 Chicken Casserole For cooking whole chicken portions with or with out bone in a sauce. Standard recipes for; Chicken Cacciatore - See Below. Coq Au Vin - Pg 38 Chicken and Herb Casserole - Pg 39 Beef Casserole For cooking of stewing beef i.e longer, slower cooking to allow some time for meat to tenderise. Recommended recipes for; Beef Casserole - Pg 40 Hungarian Beef Goulash - Pg 41 Beef Burgignonne - Pg 41 Curry For boneless meat pieces in sauce Recommended recipes for; Beef Curry with Apricots (for tender beef, only for stewing beef use beef casserole program) - Pg 42 Sweet and Sour Chicken / Pork - Pg 42 Fruity Chicken Curry - Pg 43 Minced Beef For savoury dishes based on minced beef Recommended recipes for; Savoury Mince - Pg 43 Chili Con Carne - Pg 44 Beef Bolognese - Pg 44

Chicken Casserole: Chicken Cacciatore
(Serves 4) Ingredients 4 chicken portions, skinned, total weight approx. 800g - 900g 100g / 4oz mushrooms, washed and sliced 1 tblsp / 15mls oil 1 onion, peeled and chopped 2 cloves garlic, crushed 2 level tblsp (30mls) plain flour 1/4 pint chicken stock (or white wine) 400g / 16 oz canned chopped tomatoes 2 tblsp (30mls) tomato puree 1 bay leaf 1/2 tsp dried oregano 1/4 tsp dried basil pinch of sugar salt and pepper Cookware Large microwave proof casserole dish with lid or a large bowl covered with a plate. Place on turntable. Method 1. Place the oil, onion and garlic in a large casserole dish, cover and cook on High Power (900W) for 3 minutes. 2. Stir in the flour, blend in the stock or wine. Add all the remaining ingredients, except the chicken, stir well. Cover and cook on High power (900W) for 2 minutes. Stir well and add the chicken, ensuring it is well covered by the sauce. Cover the dish and cook on Direct Access - Chicken Casserole. 3. At the pause, stir. Recover and return to the oven. Press start. 4. After cooking stir well.

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DIRECT ACCESS RECIPES (CONT.)
Chicken Casserole: Coq Au Vin
(Serves 4)

Ingredients 4 Chicken portions, skinned, total weight approx. 800g - 900g 100g / 4oz button mushrooms, washed and sliced 1 tblsp / 15 mls oil 1 onion, peeled and chopped or 100g / 4oz button onions 1 clove garlic, crushed 100g / 4oz streaky bacon, cut into small pieces 1 level tblsp (15mls) plain flour 1/2 pint (250mls) chicken stock 1/2 pint (250mls) red wine 1 bay leaf 1 bouquet garni 1 tblsp / 15mls tomato puree salt and pepper

Cookware Large microwave proof casserole dish with lid or a large bowl covered with a plate. Place on turntable. Method 1. Place the oil, onion, garlic and bacon in a large casserole dish, cover and cook on High Power (900W) for 3 minutes. 2. Stir in the flour, blend in the stock and wine. Add all the remaining ingredients, except the chicken, stir well. Then add the chicken, ensuring it is well covered by the sauce. Cover the dish and cook on Direct Access Chicken Casserole. 3. At the pause, stir. Recover and return to the oven. Press start. 4. After cooking stir well. Remove the bay leaf and bouquet garni before serving. Garnish with a little parsley.

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DIRECT ACCESS RECIPES (CONT.)
Chicken Casserole: Chicken and Herb Casserole
(Serves 4) Ingredients 4 chicken portions, skinned, total weight approx. 800g - 900g 100g / 4oz streaky bacon, chopped 100g / 4oz mushrooms, washed and sliced. 2 large onions, peeled and chopped 50g / 2oz butter 50g / 2oz plain flour seasoned with 1 crumbled chicken oxo cube 500mls / 1 pint milk 1 bay leaf 1 tsp / 5mls dried mixed herbs salt and pepper 2 tblsps / 30 mls chopped parsley to garnish Cookware Large microwave proof casserole dish with lid or a large bowl covered with a plate. Place on turntable. Method 1. Arrange the chicken portions in a large casserole dish, sprinkle the sliced mushrooms over the chicken. 2. Melt 25g / 1oz of the butter in a large microwave proof bowl for approx. 30 seconds. Stir in the bacon and onion, cover and cook on 'High' power for 3-4 minutes. Sprinkle over the chicken. 3. Melt the remaining 25g / 1oz of butter in a large microwave proof jug or bowl. Stir in the seasoned flour and mix well. Gradually blend in the milk, stirring continuously until well combined and smooth. Stir in the bay leaf and herbs. Cook uncovered on High for 4-5 minutes. Stir thoroughly every 1 1/2 minutes. (After cooking the sauce should be glossy, smooth and coat the back of the spoon.) 4. Pour the sauce over the chicken and stir in, ensuring the chicken is well covered by the sauce. Cover the dish and cook on Direct Access Chicken Casserole. 5. At the pause, stir. Recover and return to the oven. Press start. 6. After cooking stir well, garnish with fresh chopped parsley.

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DIRECT ACCESS RECIPES (CONT.)
Beef Casserole
(Serves 3 - 4) Ingredients 350g / 3/4lb braising steak, cubed 40g / 1 1/2oz seasoned flour (seasoned with an oxo cube and salt and pepper) 1 onion, peeled and sliced 1 carrot, peeled and sliced 200g / 8oz canned chopped tomatoes 1/2 pint / 250 mls hot beef stock dash of worcester sauce 1 bouquet garni salt and pepper to taste Optional Additions: 2 sticks celery, washed and sliced 1 potato, peeled and diced 3-4 mushrooms, washed and sliced. Optional Dumplings 100g (4oz) self raising flour 50g (2oz) shredded suet pinch of salt cold water to mix Cookware Large microwave proof casserole dish with lid, or large bowl covered with a plate. Place on turntable. Method 1. Toss the beef in the seasoned flour until well covered. 2. Place all the ingredients into a large microwave proof casserole dish, stir well and cover with lid. Cook on Direct Access - Beef Casserole. 3. At pause stir well and recover. Return to oven and press start. 4. After cooking stir well and serve. If you wish you may add dumplings as detailed below: 5. Optional Dumplings: Combine the dumpling ingredients together and shape into 4 - 6 dumplings. After the cooking time is completed stir well and place the dumplings on top of the casserole. Cook uncovered on 750W for 5-6 mins or until the dumplings look well risen and dry.

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DIRECT ACCESS RECIPES (CONT.)
Beef Casserole: Hungarian Beef Goulash
(Serves 3 - 4) Ingredients 350g / 3/4lb braising steak, cubed 40g / 1 1/2oz seasoned flour (seasoned with an oxo cube, salt and pepper) 1 small green pepper, deseeded and chopped 200g / 8oz canned tomatoes 1/2 pint / 250 mls hot beef stock (OR 1/4 pint beef stock + 1/4 pint red wine) 1 tblsp / 15 mls tomato pure

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Category Microwave oven
Full name SANYO EMD9553N
Model EMD 9553 N
Size of file 515 KB
Number of pages 60 pages
format file is in pdf
Language(s) Microwave oven SANYO EMD9553N English English