More than just reheating

Modern microwaves are true all-rounders in the kitchen

Microwaves are no longer just for quickly reheating food. Modern models offer powerful functions that can be used to prepare entire meals. Whether you choose a classic solo microwave, a microwave with grill function or an innovative combination model with hot air, the versatile appliances from CASO Design open up whole new possibilities for cooking, baking and gratinating. Thanks to intelligent programmes, even more complex recipes such as casseroles and cakes can be prepared quickly, energy-efficiently and without the need for an additional oven.

Depending on your needs, you can choose a microwave with a turntable or a model with a flat base and microwave reflector, which is ideal for square baking dishes, for example. Some models also offer a rack that allows you to cook on two levels at the same time.

Discover the versatility of your microwave with our recipe ideas.

Banana Bread Rolls

Ingredients:
For the dough:

500 g wheat flour (type 405 / all-purpose)
67 g brown sugar
1 packet dry yeast (about 2 1/4 tsp)
1.5 tsp cinnamon
1 tsp salt
237 ml milk
6 tbsp butter
150 g mashed ripe banana

For the filling:

57 g soft butter
100 g brown sugar
1 tbsp cinnamon
Pinch of salt

For the frosting:

76 g soft butter
57 g cream cheese (vegan option possible)
240 g powdered sugar
2 tsp cinnamon
1 tbsp milk
1 tsp vanilla extract
Pinch of salt

Preparation:

Warm the milk until lukewarm, melt the butter in it. Stir in sugar and dry yeast, let sit for 5 minutes. Add banana, flour, cinnamon, and salt, then knead into a smooth dough for 8–10 minutes. Cover and let rise for 60–90 minutes until doubled in volume.
Roll out the dough on a floured surface to about 35×45 cm. Spread with soft butter. Mix brown sugar, cinnamon, and a pinch of salt and sprinkle evenly on top.
Tightly roll up from the long side, seam side down. Cut into 12 pieces (about 3–4 cm each) and place with some space into a greased or parchment-lined baking dish. Cover and let rise for another 20–30 minutes until puffy.
Bake in the HCMG 25 Ceramic Chef (convection mode) at 175 °C for about 18–22 minutes until golden brown; for extra color, optionally switch on the grill for 1–2 minutes.
For the frosting: beat butter and cream cheese until creamy, then mix in powdered sugar, cinnamon, milk, vanilla, and salt until smooth.
Let the rolls cool for 5–10 minutes, then generously spread with frosting and serve warm.

Zucchini Lasagna

Ingredients:

3 medium zucchinis (approx. 15–20 cm long)
1 onion
3 garlic cloves
400 g vegan minced meat
400 g sieved tomatoes (canned or bottled)
250 g vegan sour cream or crème fraîche
200 g vegan Gouda, grated
50 ml plant-based milk
2 tbsp tomato paste
3 tbsp olive oil
1 tsp mild paprika powder
0.5 tsp salt
1.5 tsp dried oregano
1 pinch of sugar

Preparation:

Instead of pasta, use thin zucchini slices – sprinkle with salt, let sit briefly, and pat dry to prevent excess water.
Layer with homemade vegan lasagna sauce and vegan sour cream. Finish with a topping of plant-based cheese.
Cook for 30 minutes in the HCMG 25 Ceramic Chef, then grill for another 5–10 minutes for a golden, crispy crust.

5-Minute Chocolate Cake from the Microwave

Ingredients:
For the batter:

165 g flour
2 tsp baking powder
1 pinch of salt
1/8 tsp ground vanilla
65 g cocoa powder
110 g sugar
320 ml hot coffee or espresso
95 ml oil (must be heat-resistant, e.g. rapeseed oil with butter flavor)

For the ganache:

75 g couverture chocolate, chopped (54.5% cocoa content)
30 g cream (room temperature)

Additionally:

Microwave MCG 25 Ceramic Chef from CASO Design (Microwave + Convection + Grill)
18 cm springform pan (suitable for use in a microwave)
Butter for greasing
Decoration, e.g. fresh berries and/or chocolate sprinkles

Preparation:

Grease a microwave-safe springform pan.
Sift flour, baking powder, salt, vanilla, and cocoa into a bowl.
Add sugar and mix with a whisk.
Gradually stir in hot coffee and oil until you have a smooth, fairly liquid batter.
Pour the batter into the prepared pan.
Cook in the microwave for about 4 minutes on the highest setting (P900).
Test with a skewer and, if necessary, continue cooking in 20–30 second intervals (usually 4–5 minutes total).
Allow to cool completely on a wire rack (or briefly in the fridge).

For the ganache:

Melt the chocolate in a microwave-safe bowl – heat for 1 minute first, then continue in short intervals if needed.
Add cream and stir well until smooth.
Spread the ganache evenly over the cake.
Before serving, decorate with berries and chocolate sprinkles as desired.

Microwave Cauliflower Gratin

Ingredients for 2 servings:
For the gratin:

300 g cauliflower, cut into florets
20 g butter
10 g cornstarch
100 ml whole milk
100 ml cream
1 tsp medium mustard
½ tsp mild paprika powder
Salt and pepper (preferably freshly ground)
50 g grated cheddar

Additionally:

Microwave MCG 25 Ceramic Chef from CASO Design (Microwave + Convection + Grill)
Some butter for greasing
Small microwave-safe baking dish (20 x 20 cm)

Preparation:

Place the cauliflower florets in a microwave-safe bowl, cover with water, and cover the bowl (e.g., with a plate). Cook on the highest microwave setting (900 watts) for 5–6 minutes, then drain.
Grease the baking dish and spread the florets inside.
In another bowl, melt the butter (30–50 seconds at 630 watts).
Whisk in the cornstarch and microwave again for 30 seconds (630 watts).
Then whisk in the milk and cream, and heat for 2 minutes at 630 watts.
Add mustard, spices, and 30 g of cheese, stir, and heat for 1 more minute (630 watts).
Pour the sauce over the cauliflower and sprinkle with the remaining cheese.
Bake the gratin in the microwave for 5–6 minutes (810 watts).
Optionally, switch on the grill function for another 1–2 minutes for a crispier crust.

Microwave Eggplant Gratin

Ingredients for 2 servings:
For the gratin:

2 medium eggplants
Smoked sea salt flakes (or regular sea salt)
400 g canned chopped tomatoes
50–100 g Parmesan (amount to taste)
2 tbsp olive oil
2 garlic cloves, finely chopped
1 pinch of sugar
Salt and pepper

Additionally:

Microwave MCG 25 Ceramic Chef from CASO Design (Microwave + Convection + Grill)
Microwave-safe baking dish
Olive oil for greasing
Arugula or fresh basil for garnish

Preparation:

Cut the eggplants into slices about 0.5 cm thick and sprinkle with some salt. Layer in a microwave-safe dish and pre-cook in the microwave for 3 minutes at 900 watts.
For the sauce, mix olive oil with the chopped garlic in a microwave-safe bowl and heat for 50 seconds at 630 watts.
Add the tomatoes and spices to the garlic oil, mix well with a fork, and heat for 3 minutes at 630 watts (stir once halfway through).
Brush the baking dish with some olive oil and layer the ingredients in the order: eggplant – sauce – freshly grated Parmesan. Repeat for three layers. Cook in the microwave for 6 minutes at 810 watts.
Top with fresh arugula or basil if desired and serve immediately.

White Chocolate Berry Tart

For the shortcrust pastry:

100 g cold butter, cubed
70 g powdered sugar
1 pinch of salt
200 g flour
20 g almond flour (or blanched ground almonds)
1 tsp organic lemon zest
1 egg

For the berry filling:

300 g frozen raspberry-blueberry mix
100 g sugar
1 tbsp cornstarch
100 ml water
A splash of fresh lemon juice

For the white chocolate ganache:

300 g white couverture, chopped
100 ml cream
50 g butter, cubed

Preparation:

For the shortcrust pastry:

Process flour, almond flour, sugar, lemon zest, salt, and butter in a food processor until sandy. Add the egg and knead into a smooth dough.
Wrap dough in plastic wrap and chill for 45 minutes.
Preheat the MCG 25 Ceramic Chef to 170 °C convection. Grease tart pan, roll out dough, place in pan, trim edges, and prick the base several times with a fork.
Blind bake with parchment paper and baking beans for 20 minutes, then remove paper and beans and let cool on a rack.

For the berry filling:

Combine all ingredients in a small saucepan and bring to a boil over medium heat.
Cook while stirring until slightly thickened.
Pour berry mixture into the tart shell and chill in the refrigerator.

For the ganache:

Place couverture, cream, and butter in a microwave-safe bowl.
Heat for 90–120 seconds in the microwave on the highest setting, then stir until smooth.
Spread over the berry filling and refrigerate until set.

Cinnamon Rolls from the Microwave

For the dough:

120 g flour
1 tsp baking powder
1 pinch of salt
70 ml whole milk
40 g butter, melted

For the filling:

30 g butter, melted
50 g brown sugar
1 level tsp cinnamon
1 pinch of salt

For the cream cheese glaze:

15 g powdered sugar
10 g butter, melted
50 g cream cheese, at room temperature
1 pinch ground vanilla
1–2 tsp whole milk

Additionally:

Microwave MCG 25 Ceramic Chef by CASO Design (microwave + convection + grill)
Cups or small microwave-safe baking dishes
Butter for greasing
Flour for rolling out

Preparation:

For the filling:

In a small bowl, mix sugar with cinnamon and salt
Add melted butter and stir until smooth

For the glaze:

Weigh all ingredients into a small bowl and whisk until smooth
Fill glaze into a small piping bag and set aside

For the dough:

Mix flour, baking powder, and salt, work in the butter, add milk, and knead into a dough
Roll out the dough into a square on a floured surface and spread with the filling
Roll up from the long side, press the seam together, and cut into 6 pieces
Place rolls into greased cups or baking dishes and cook in the microwave: individually about 50 sec., several about 1:20 min. at the highest setting

Lemon Bliss (Microwave Lemon Cake)

For the batter:

85 g soft butter
90 g sugar
1 tsp vanilla extract
Zest of 2 organic lemons
65 g yogurt
160 g flour
2 tsp baking powder
1 pinch of salt
180 ml whole milk

For the topping:

4 tbsp lemon curd
Colorful sprinkles
Meringue drops and mint leaves (to taste)

Additionally:

Microwave MCG 25 Ceramic Chef from CASO Design (Microwave + Convection + Grill)
18 cm springform pan (microwave-safe)
Butter for greasing

Preparation:

For the batter:

Grease the baking pan.
Cream butter, sugar, vanilla extract, and lemon zest together. Stir in the yogurt.
Sift flour, baking powder, and salt over the mixture, add the milk, and quickly mix to a smooth batter.
Pour batter into the springform, smooth the top, and bake in the microwave for about 7 minutes on the highest setting (e.g. P9 00).
Test with a skewer and, if necessary, continue baking in 10–30 second intervals.
Let the cake cool on a rack.

To serve:

Remove the cooled cake from the pan and spread with 4 tbsp (or more) of lemon curd.
Decorate with colorful sprinkles, meringue drops, and mint leaves as desired. Serve immediately.