Microwave oven RECIPE Book Designed to simplify
content 04-05 Grilled Mackerel with Japanese Sour Sauce 06-07 Cajun Crispy Chicken Steak Avocado Salad 08-09 Hazelnut Chocolate Cupcakes Swedish Microwave Technology Expert With a true understanding of the needs of modern homes, Whirlpool designs and manufactures high quality electrical appliances incorporating innovative ideas and market trends. Headquartered in Sweden, Whirlpool s professional microwave oven team focuses on innovating new products with the latest technology. To make cooking fun and easy, Whirlpool is delighted to introduce a series of specially designed microwave recipes that will help you prepare tasty dishes. 10-11 Cream Sauce Chicken with Crispy Noodle 12-13 Tom Yum Soup 14-15 Grilled Salmon Fillets with Pistachios 16-17 Lasagne 18-19 Cheddar Cheese Soufflé 20-21 Grill Lamb Racks with Lemon Juice 22-23 Meat Kebabs 24-25 26-27 02 03
INGREDIENTSServes 2 1. Mackerel half pc Seasoning: Suitable amount of thyme, salt and sugar. Sauce: 1 pc of parsley, a few pcs of garlic, suitable amount of spring onion, ginger and japanese soya sauce, 1 pc of lime, 2-3 tbsp of water PROCEDURE Defrost mackerel, dry, lightly wipe with salt, then insert the thyme. Bake for 5 minutes using the Grill function with the fish skin facing down. Then bake for 4 minutes using the Crisp function. Chop parsley, lime skin and spring onion; grind ginger and garlic. Add water, lime juice and Japanese soya sauce to make the sauce. Pour the sauce onto the fish after baking or serve the sauce separately. TIPS If the sauce is too sour, add some radish puree to neutralize it. 04 05
INGREDIENTSServes 2 + + + + + 1. Chicken steak 1 pc 2. Bell Pepper suitable amount 3. Avocado 1 2 pcs 4. Small spinach suitable amount 5. Lemon 1 pc 6. Tomato 1 pc Cajun Marinade: Suitable amount of Cajun powder, salt, sugar, pepper, olive oil and black pepper PROCEDURE Defrost chicken steak, make a few cuts at the bottom. Marinate with salt, pepper and Cajun powder for 2 hours or overnight. Shred the bell pepper, put on the crisp plate, sprinkle olive oil and black pepper. Bake using the Crisp function for about 5 minutes, until it is slightly burnt on the surface. Bake chicken steak with the skin upward using the Grill function for 15 minutes. Cut avocado into pieces, mix with the spinach and bell pepper, add suitable amount of lemon juice and olive oil. After grilling, bake the chicken steak using the Crisp function for 2 minutes, until the chicken skin is crispy and golden brown. Take out the chicken steak and put on top of the salad. TIPS Use ripe avocados which are soft, for a better taste. 06 07
INGREDIENTSServes 4 + + + + + + + + + 1. Unsalted soft butter 125 g 2. Caster sugar 200 g 3. Eggs (separate egg white & yolk) 4 pcs 4. Salt suitable amount 5. Flour 125 g 6. Baking powder 2 tsp 7. Milk 4 tbsp 8. Hazenlnuts (grated) 200 g 8. Chocolate (chopped) 150 g 9. Hazenlnuts (chopped) 50 g 10. Silicon cupcake moulds 16 pcs PROCEDURE Cream together unsalted soft butter and sugar, beat in the egg yolks. Sieve flour, salt, baking powder to the creamy mixture, then add milk and grated hazelnuts. Fold in the chopped chocolate and creamy hazelnuts. Whisk the egg whites until stiff and gently fold these into the mixture. Pour the mixture into silicon cupcake moulds evenly. Place all cupcake moulds on the baking plate and bake with convection function at 180 C plus microwave function at 90W for 15-20 minutes. TIPS If you want to bake the cake in a metal tin, place it on the wire rack for convection function use and bake with convection function at 175 C for 20-25 minutes. 08 09
INGREDIENTSServes 4 + + + + + + + + 1. Italian Pasta 100 g 2. Chicken leg (shredded) 1 pc 3. Bacon (diced) 1 pc 4. Mushroom (sliced) 3 pcs 5. Onion (diced) 1/2 pc 6. Cheese small amount 7. Cream small amount 8. Butter 10 g 9. Thyme 1 pc Seasonings: small amount of olive oil and salt PROCEDURE Boil the Italian pasta until soft, drain it, add olive oil and salt. Sautee butter with onion, mushroom, bacon and chicken. Then add thyme, cheese and cream and cook until thick. Lightly oil the crisp plate, place a layer of pasta, then place a layer of cream sauce chicken, place another layer of pasta on top. Place into microwave oven and bake using the Crisp function for 8-10 minutes until the noodle is crispy. Place another layer of cream sauce chicken and cheese, bake using the Crisp function for another 2-3 minutes until the cheese is melted. TIPS To create a crispy effect, it is best to use Whirlpool s special crisp plate as with only a few drops of oil, food surface quickly forms a crispy crust. 10 11
INGREDIENTSServes 4 + + + + + + + + 1. Tiger prawns 6 pcs 2. Large tomatoes 2 pcs (chopped) 3. Galangal 6 pcs 4. lemongrass 4 stalks 5. Fresh Kaffir lemon leaves 6 pcs 6. Red bird chilli 3-4 pcs (chopped) 7. Fresh straw mushrooms 150g 8. Oil 2 tbsp 9. Water Small amount Seasonings: 1 tbsp Thai style chilli paste and sugar, 3-4 fresh lime (squeezed), small amount of fish sauce, evaporated milk & chilli oil PROCEDURE Trim all tiger prawns palpus and claws, rinse, drain and pat dry with paper towels. Put oil in ceramic pot and microwave at 700W for 2 minute until oil is hot, mix together with tiger prawns, then further cook with microwave function at 700W for 2 minute. Add all the other ingredients (except water), Thai style chilli paste and sugar, mix well, cook with microwave function at 700W for 3 minutes, pour water to cover all the ingredients, continually cook with microwave function at 700W for 11 minutes until hot. Cover with lid, cook with microwave function at 500W for another 8 minutes until boiled, add fresh lime juice, fish sauce, evaporated milk and chilli oil into the soup and mix well before serving. TIPS 12 13
INGREDIENTSServes 4 + + + + 1. Salmon fillets 2 pcs (around 150g each) 2. Pistachios 1/4 cup (roughly ground) 3. White bread crumbs 1/4 cup 4. Olive oil 1 tbsp 5. Chopped fresh dill 2 tbsp Seasonings: sea salt & black pepper to taste, 1 tbsp olive oil Wasabi yogurt sauce: some wasabi, plain yogurt & chopped fresh dill PROCEDURE Toast grounded pistachios and bread crumbs with 1tbsp of olive oil in a nonstick pan over low heat for 2-3 minutes until brown, cool briefly, then stir in fresh chopped dill. Rinse and pat dry salmon fillets with paper towels, season with salt and pepper, salmon fillets skin side down and sear for 2 minutes on oiled nonstick pan over low heat, turn the salmon fillets and brown on other three sides, coat and press the salmon fillets with pistachio mixture. Plate salmon fillets on oiled grill rack then place on turntable, put a shallow dish under grill rack to collect the juice. Cook with Grill function for 10 minutes, serve with mixed wasabi yogurt sauce. TIPS You can cut the crust off the white bread, diced and grated in the blender for making homemade bread crumbs. By searing, salmon fillets will remain juicy and tender inside while crispy outside even after grilling. 14 15
INGREDIENTSServes 4 + + + + + + + + + For the meat sauce : 1. Minced beef 500 g 2. Medium onion 1 pc (100-125g chopped) For the white sauce : butter 50 g, 3. Garlic 1 pc (crushed) flour 40 g, milk 600 ml, salt, 4. Butter 15 g ground nutmeg 1/4 tsp 5. Olive oil 2 tbsp 6. Canned tomatoes 500 g 7. Beef stock cubes 1.5 pcs 8. Water 100 ml 9. Salt, pepper & herbs suitable amount 10. Lasagna sheets 300 g 11. Parmesan cheese 40-50 g (grated) 12. Mozzarella cheese 100 g (coarsely shredded) 13. Butter 30 g (in flakes) PROCEDURE Stir-fry minced beef with onion and garlic in melted butter and oil until brown, add tomatoes and mix well. Crumbled stock cubes with salt, pepper, herbs and water, simmer for about 1 hour. ½ For the white sauce, place the butter in a microwave safe bowl, heat for 1-1½ minutes with microwave function at 350W until melted, stir in flour and milk then cook with microwave function at 700W for 7-8 minutes until thickened, stirring from time to time to prevent the sauce from sticking to the bottom, season with salt and nutmeg. Butter a rectangular ovenproof and microwave safe dish, spread a layer of meat with sauce on the bottom, add a layer of white sauce, lasagne sheets, parmesan cheese, mozzarella cheese and butter flakes, repeat these layer until all lasagne sheets and sauce are finished, top with parmesan cheese and butter flakes. Place the dish on the wire rack for convection function use and cook with convection function at 200 C plus microwave function at 160W for 23-25 minutes. TIPS Glass and ceramic baking dishes are our preference, as they make an easy transition from oven to table.after baking, let your lasagna rest 10 minutes before cutting to allow sauces and fillings to set.for baking lasagne can only use convection function at 200 C for 20-30 minutes 16 17
INGREDIENTSServes 6 + + + + + + + 1. Butter 75 g 2. Flour 75 g 3. Milk 500 ml 4. Corn flour 25 g (2.5 tbsp) 5. cheddar cheese 150 g (grated) 6. Eggs 6 (separate egg white & yolk) 7. Salt, pepper suitable amount 8. Soufflé dishes a few pcs PROCEDURE Put the butter in a microwave safe dish, large enough to fit all of the soufflé batter, cover and melt with microwave function at 350W for 2 minutes. Stir in flour and butter, whisk in milk. Cook uncovered with microwave function at 700W for 7-8 minutes until thick, whisk from time to time. Add corn flour and cheese, stir in egg yolks, one at a time, and season with salt and pepper. Whisk egg whites until stiff, carefully fold the egg whites into the cheese mixture. Spoon into small, lightly greased soufflé dish. Preheat the microwave oven with quick heat function at 150 C. Place the dish on wire rack for convection function use and bake with convection function at 150 C plus microwave function at 90W for 10-15 minutes. TIPS Baking time depends on the size of soufflé dish. For large dish, increase the baking time by more minutes. Better to place soufflé dish in the center of the oven for evenly heat up.don t open the oven door during baking to prevent the soufflé from collapsing.for baking soufflé can also use convection function at 150 C for 10-15 minutes. 18 19
INGREDIENTSServes 4 + 1. New Zealand lamb racks 4 pcs 2. Lemon 1 pc Marinade :2 tbsp lemon juice, 1 lemon (grated zest), 1 tsp ginger powder, 1 tsp brown sugar, 1 tbsp soy sauce, 1 tsp corn starch, 2 tbsp olive oil, pinch of salt & pepper PROCEDURE Rinse, drain and pat dry lamb racks with paper towels, place lamb racks in a shallow dish, combine the other ingredients and pour over meat, marinate the meat for at least 3 hours, turning racks and basting them several times with marinade. Place lamb racks meat side up on oiled grill rack then place on the turntable, put a shallow dish on the turntable under the grill rack to collect meat juice. Grill the racks with Grill function for 15-20 minutes on one side until golden brown, turn over and grill the other side for 10 minutes. Cover the lamb racks with foil and let them rest for 5-10 minutes then serve. TIPS New Zealand lamb racks are soft texture, tender, juicy and the smell of mutton is less than other lamb meat. Let the lamb racks rest for 5-10 minutes after grilling, the meat will be dry without an ample rest. 20 21
INGREDIENTSServes 4 + 1. Tenderloin pork 600g (cut into cubes) 2. Small red onions 1/4 pc (chopped) Side salad: diced tomatoes, feta cheese, diced avocado, pitted black olive, mix with salad vinegar Marinade: 1 tsp salt, 1/2 tsp ground black pepper, 4-5 tbsp of olive oil PROCEDURE Rinse, drain and pat dry tenderloin pork with paper towels, marinate the meat for at least 1 hour with marinade. Thread together the meat and chopped red onions on the wooden skewers. Preheat the crisp plate for 3 minutes with Crisp function. Arrange the kebabs on the crisp plate, and place the crisp plate on the turntable, roast for 8-10 minutes with Crisp function then turn and roast again with Crisp function for another 4-6 minutes until golden, serve with side salad. TIPS If using whole onions, soften them for a few minutes at microwave 700W. You can vary the type of meat and vegetables used as you like. 22 23
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