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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
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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.
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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.
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* 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
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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
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6 780 q
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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.
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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.
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* 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.
Procedure Pad Order Display
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
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––––––––
––––––––
––––––––
Step
1
Procedure Pad Order Display
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
Enter desired cooking time.
Press the INSTANT COOK/START pad.
The timer begins to countdown.
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).
Enter desired cooking time.
For second sequence, select microwavecooking and power level (for HIGH pressthe POWER LEVEL pad once)
Enter desired cooking time for the secondsequence.
Instant Cook™
Step Procedure Display
For your convenience Sharp’s Instant Cook allows you to easily cook for one minute on HIGH power.
Press the INSTANT COOK/START pad.
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.
Press the INSTANT COOK/START pad.
1
2
3
4
5
1
COOK
COOK
COOK
POWERLEVEL
POWERLEVEL
INSTANT COOKSTART
INSTANT COOKSTART
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A37416, R-880F(S) O/M
Step Pad OrderProcedure
Place turntable in the oven.Press the CONVEC pad.
(Operation guide off : )
Enter desired temperature.
Press the INSTANT COOK/START pad.
Enter desired cooking time.
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.
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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).
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* Suppose you want to preheat the oven to 200°C then cook for 20 minutes at 200°C.
To Preheat and Cook by Convection
Step Procedure Display
(Operation guide off : )
Press the PREHEAT pad.
Press desired preheat temperaturepad.
Press the CONVEC pad.
(Operation guide off : )
Press desired cooking temperaturepad.
Enter desired cooking time.
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.
Press the INSTANT COOK/STARTpad.
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
Press the CONVEC pad.
(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.
Press the INSTANT COOK/STARTpad.
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
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.
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
(Operation guide off: )
3
2
1Press the PREHEAT pad.
Select preheating temperature.
Press the INSTANT COOK/START pad.
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.
(Operation guide off: )
The timer begins to count down.
6
7
8
9
Press the CONVEC pad.
Enter desired temperature.
Enter desired cooking time.
Press the INSTANT COOK/START pad.
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
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
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.
Step Procedure Pad Order Display
Press the GRILL pad three times.
* Suppose you want to cook for 20 minutes using the top and bottom heaters.
Enter desired cooking time.
Press the INSTANT COOK/START pad.
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
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.
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.
The timer begins to countdown.
x 3
4
Press the INSTANT COOK/START pad.
COOK
COOK
GRILL COOKING
GRILL
INSTANT COOKSTART
INSTANT COOKSTART
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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
Enter desired cooking time.
2
Press the INSTANT COOK/STARTpad.
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.
Step Procedure Pad Order Display
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.
Press the INSTANT COOK/START pad.
* 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.
(Operation guide off: )
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.
Step Procedure Pad Order Display
Press the CONVENIENCE / PIZZA pad.
Select food category forConvenience / Pizza.Press 1 to cook Frozen Pizza.
Enter the weight.
Press the INSTANT COOK/START pad.
The timer begins to count down.When the cooking time reacheszero, ENJOY YOUR, PIZZA willbe displayed repeatedly.
2
4
NOTE:You can get a cooking hint whenever HELP is lit in the display. See page 23.
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.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
(Operation guide off: )
CONVENIENCE/PIZZA
INSTANT COOKSTART
18
6
5
3
1
* Suppose you want to cook 1.0 kg Roast Beef (Medium).
Step Procedure Pad Order Display
Press the MULTI COOK pad.
Select food category for Multi Cook.Press 1 to cook Roast Beef.
Enter the weight.
Press the INSTANT COOK/START pad.
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.
Press the INSTANT COOK/START pad.
When the cooking time reacheszero, STAND, COVERED, 5-15MIN, FOIL, ENJOY YOUR,BEEF will be displayed repeat-edly.
2
4
NOTE:You can get a cooking hint whenever HELP is lit in the display. See page 23.
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.
(Operation guide off: )
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
Step Procedure Pad Order Display
Press number pads to enter weight.
1
2
Press the INSTANT COOK/START pad.
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.
NOTE:You can get a cooking hint whenever HELP is lit in the display. See page 23.
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
Press the INSTANT COOK/START pad.
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
(Operation guide off: )
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.
Press the INSTANT COOK/STARTpad.
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
Press the number 2 pad.
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
The time of day will appear in the display.
3
Step Procedure
3
The control panel is now locked, each time a pad is pressed, the display will show "LOCK".
Press the number 3 pad.
Press the INSTANT COOK/STARTpad.
Pad Order Display
The time of day will appear in the 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.
Step Procedure Pad Order Display
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.
Press the STOP/CLEAR pad.
Step Procedure Pad Order Display
Press the number 4 pad.
Cooking operations can now be demonstrated with no power in the oven.
* Suppose you demonstrate Instant Cook.
Press the INSTANT COOK/STARTpad.
Then DEMO,SHARP, MICROWAVE,OVEN will appear repeatedly.
2
3
Step Procedure Pad Order Display
Press the INSTANT COOK/STARTpad.
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
Step Procedure Pad Order Display
* To cancel the Demonstration Mode.After step 2 above.
Press the STOP/CLEAR pad.
The time of day will appear in the display.
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.
Step Procedure Pad Order Display
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.
Step Procedure Pad Order Display
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.
Step Procedure Pad Order Display
1
2
3
4
Select microwave cooking and power levelby pressing the POWER LEVEL pad asrequired.(for MEDIUM press three times)
Enter desired cooking time.
Press the INSTANT COOK/START pad.
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.
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
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ITH
YO
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UR
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ST
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ED
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TR
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KE
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ER
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KE
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EN
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PR
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ALA
DI
CH
ICK
EN
AN
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AC
AR
ON
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KE
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AC
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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