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To Cook Using Auto Cook
(NN-S751)
Dried Pasta (150 g - 500 g)
Suitable for cooking dried pasta such as spaghetti,
fettuccine, macaroni, penne, spiral etc.
Fresh Pasta (150 g - 500 g)
Suitable for cooking fresh pasta such as fettuccine,
tagliatelle, tortellini, ravioli and agnolotti. (Gnocchi
should be cooked by manual MICRO POWER.)
• Place pasta in an appropriate size dish with boiling
water. Use the following as a guide:
Pasta Boiling Water Dish Size
150g 4 cups 3 litre
250g 5 cups 3 litre
350g 6 cups 4 litre
500g 8 cups 4 litre
• When cooking, the oven will ‘beep’ and prompt you
to stir halfway through the cooking time.
• At the end of the cooking time, let stand, covered,
for 5 to 10 minutes, if required. Then drain.
Meat Sauce (250 g - 1000 g)
• The category weight refers to the weight of the
meat only.
• Suitable for cooking meat sauce recipes using
minced meat combined with liquid and vegetables.
• Suitable recipes include Spaghetti Meat Sauce,
Chicken Tacos and Beef Nachos. These recipes
are found in the Main Fare Meats section of this
book.
• Place in a suitable size dish.
• When cooking, the oven will ‘beep’ and prompt you
to stir halfway through the cooking time.
Fish (120 g - 500 g)
• Suitable for cooking whole fish and fish fillets.
• Select fish suitable for microwave cooking and
place in a single layer in a shallow dish, with skin-
side down.
• Add butter, spices, herbs, or lemon juice to flavour.
• Overlap thin edges of fillets to prevent overcooking.
• If stuffing whole fish with seasoning, cooking time
may need to be extended.
• Shield the eye and tail area of whole fish with small
amounts of aluminum foil to prevent overcooking.
• Cover dish securely with plastic wrap or fitted lid.
• Halfway through the cooking time, the oven will
‘beep’ and prompt you to turn over.
• Allow large amounts of fish to stand for 3 to 5
minutes after cooking before serving.
Chicken Pieces
(400 g - 1000 g)
• Suitable for cooking chicken pieces such as wings,
drumsticks, thighs, half breasts etc.
• Chicken pieces should be thawed completely
before cooking.
• Marinate chicken pieces prior to cooking, for added
flavour and colour.
• Arrange chicken pieces in a single layer in a dish
with the thickest portions at the edge of the dish.
• Halfway through the cooking time, the oven will
‘beep’ and prompt you to turn over and rearrange
the chicken pieces.
• At the end of cooking, stand covered, for 5 to 10
minutes before serving.
Whole Chicken (1.4 kg - 2.0 kg)
• Whole chickens should be cooked directly from the
refrigerator and totally thawed.
• Tie legs together with string.
• Place onto a microwave rack set inside a dish.
• Place whole poultry breast side down.
• Do not stuff poultry with raw meat. Bread crumbs or
cooked rice seasonings may be used.
• If required, shield the chicken breast, wings or
drumsticks with small pieces of foil to prevent from
drying out.
• Halfway through the cooking time, the oven will
‘beep’ and instruct you to turn over. At this time,
shield the wings and drumstick ends, if needed.
• Let stand 10 to 15 minutes at the completion of
cooking. This makes carving the meat easier and
ensures that the heat is even throughout.
Fruit (150 g - 750 g)
• Suitable for cooking fruits including rhubarb,
strawberries, rasberries, blueberries, nectarines,
pears, plums, apples and apricots.
• Minimum and maximum weights include sugar and
water added to fruits.
• Trim and prepare fruit into uniform pieces.
• Add approximately
1
⁄4 cup of caster sugar and
1
⁄2
cup of water per 500 g of fruit.
• If not adding sugar, slightly decrease the water
content.
• The greater the amount of water used, the softer
the fruit will be.
• Place fruit, sugar and water into an appropriate
sized dish.
• Halfway through the cooking time, the oven will
‘beep’ and prompt you to stir.