PHONE OUR

CUSTOMER CARE
CENTRE
0844 8443868
For service or spares.

Or order spares direct

on line at

www.panasonic.co.uk

For COOKERY ADVICE call:

01344 862108
Home Economists will provide friendly
guidance on queries relating to recipes and
E00037P06BP
cooking in your microwave. M0609-6
Printed in the UK
 CHAOS
DEFROST

MICROWAVE,
GRILL AND CONVECTION
Cookery Book
and
Operating Instructions
For Models: NN-CT857 NN-CT867 NN-CT878
Standard Conversion Chart
Weight When using recipes in this book always follow metric or imperial
1/
2oz – 15g measurements. Do not combine the two. In some recipes the
conversions are not a direct equivalent due to recipe result.
1oz – 25g
2oz – 50g Important Notice The IEC (60705) power
3oz – 75g output (watts)
4oz – 100g 1000W
The heating category for
5oz – 150g E small packs of food
6oz – 175g
7oz – 200g Microwave symbol

8oz – 225g
9oz – 250g Your oven is rated 1000 Watts (IEC). When using other cookbooks
remember to adjust cooking times accordingly. The symbol above, which
10oz – 275g
is displayed on your oven door, indicates the heating category for your
11oz – 300g oven when cooking or reheating convenience foods.
12oz – 350g Your oven is rated ‘E’, which is very efficient. It is therefore very important
that you refer carefully to the packet instructions on convenience foods.
13oz – 375g Some packet instructions only display information for B or D rated ovens.
14oz – 400g We therefore provide additional guidelines for reheating on pages 52-58
15oz – 425g of this book.
ALWAYS check the progress of the food as it cooks or reheats by simply
1lb/16oz – 450g opening the door and after checking the progress of the foods press
START to continue the cooking time.
Capacity
1/
2 tsp – 3ml Failure to follow the instructions given in this Cookbook and
Operating Instructions, may affect the recipe result and in
1tsp – 5ml some instances may be dangerous.
1tbsp – 15ml

 COOKERY ADVICE LINE

1/
4pt – 150ml
1/
01344 862108
2pt – 300ml
3/
4pt – 450ml Customer Care Centre 0844 8443868
1pt – 600ml Selected Spares and Accessories:
13/4pt – 1 litre Order direct on line at www.panasonic.co.uk or
by telephoning the Customer Care Centre
number above.
Welcome to Panasonic
Microwave Cooking
Thank you for purchasing a Panasonic Microwave Oven.
Even if this is not your first microwave oven, do please read the opening chapters of this
cookbook to achieve perfect results every time.

This microwave oven has the benefit of the Inverter System Inside. This technology has been in
use with microwave ovens in Japan for many years, improving the cooking performance of the
oven. It also means that you benefit from having more space inside your oven, without taking up
more room on your work surface.
Microwaves leave most foods tastier and leave you with less washing up, but don’t expect to
become a perfect microwave cook overnight – some of the methods are very different to those
used in conventional cooking.
At our Test and Development Kitchens, Home Economists program the ovens especially for the
UK market. The recipes are tested many times to ensure you achieve successful results at
home.

We hope you enjoy using your new oven but should you require any further help or explanation,
phone our  COOKERY ADVICE LINE 01344 862108
Write to the address below, or contact us on-line at test.kitchen@panasonic.co.uk
Alternatively visit our web site at www.cooking-corner.co.uk

The Microwave Test & Development Kitchen

Panasonic Consumer Electronics U.K.
Willoughby Road
Bracknell
Berks
RG12 8FP
When writing, please be sure to state your model number and daytime telephone number.
CONTENTS Auto Weight Programs 48-49
Safety Information 2-3 Cooking and Reheating
Before using your oven 4 Guidelines 50-51
Care and Cleaning 5 Reheating Charts 52-58
Parts of your oven 6-7 Cooking Charts 59-72
Important Information 8-10 Adapting Recipes 73
Microwaving Principles 11 RECIPES
General Guidelines 12-13 Soups and Starters 74-78
Containers to use 14-15 Fish 79-85
Control Panels 16 Meat and Poultry 86-101
Operating Instructions 17-41 Vegetables/Vegetarian 102-111
• Setting the Clock 18 Pasta, Rice & Beans 112-115
• Microwaving/defrosting 18-24 Cheese and Egg Dishes 116-119
• Timer 25 Sauces 120-123
• Grilling 26-27 Pastry 124-129
• Convection cooking 28-31 Puddings and Desserts 130-136
• Turbo-Bake cooking 32-33 Baking 137-146
• Combination Cooking 34-41 Preserves 147-149
Auto Sensor/Sensor Bread 150-152
Combination Programs 42-47 Building-in Your Oven 153
Technical Specification 154
1
 Important safety instructions
please read carefully and keep for future reference
This appliance is supplied with a moulded
three pin mains plug for your safety and
convenience. A 13 amp fuse is fitted in this
plug. Should the fuse need to be replaced,
please ensure that the replacement fuse
has a rating of 13 amps and that it is
approved by ASTA or BSI to BS1362.
Check for the ASTA mark or the BSI
mark on the body of the fuse.
If the fuse cover is detachable, never
use the plug with the cover omitted. If a
replacement fuse cover is required,
ensure it is the same colour as that
visible on the pin face of the plug.
A replacement fuse cover can be
purchased from your local
Panasonic Dealer.
HOW TO REPLACE THE
FUSE
Open the fuse compartment with a
screwdriver and replace the fuse.
IF THE FITTED MOULDED PLUG IS
UNSUITABLE FOR THE SOCKET OUTLET
IN YOUR HOME THEN THE FUSE
SHOULD BE REMOVED AND THE PLUG
CUT OFF AND DISPOSED OF SAFELY
AND AN APPROPRIATE ONE FITTED.
THERE IS A DANGER OF SEVERE
ELECTRICAL SHOCK IF THE CUT OFF
PLUG IS INSERTED INTO ANY 13 AMP
SOCKET.
If a new plug is to be fitted, please observe
the wiring code as shown opposite. If in any
doubt, please consult a qualified electrician
(For U.K. Models only).
WARNING: THIS APPLIANCE MUST BE
EARTHED.
IMPORTANT: The wires in this mains lead
are coloured in accordance with the
following code: Green-and-yellow: Earth,
Blue: Neutral, Brown: Live.
2
Voltage & Power
The voltage used must be the same as
specified on this microwave oven. Using
a higher voltage than that which is
specified is dangerous and may result in
a fire or other type of accident causing
damage.
As the colours of the wire in the mains lead
of this appliance may not correspond with
the coloured markings identifying the
terminals in your plug, proceed as follows:
The wire which is coloured GREEN-AND-
YELLOW must be connected to the terminal
in the plug which is marked with the letter E
or by the Earth symbol or coloured
GREEN or GREEN-AND-YELLOW.
The wire which is coloured BLUE must be
connected to the terminal in the plug which
is marked with the letter N or coloured
BLACK.
The wire which is coloured BROWN must
be connected to the terminal in the plug
which is marked with the letter L or coloured
RED.
When this oven is installed it should be
easy to isolate the appliance from the
electricity supply by pulling out the plug or
operating a circuit breaker.
Do not immerse cord, plug or oven in water.
Keep cord away from heated surfaces. Do
not let cord hang over the edge of table or
work top. Do not plug your oven in via an
extension cable as this can be dangerous. It
is important to plug the oven directly into a
wall socket.
The back of the appliance heats up during
use. Do not allow the cord to be in contact
with the back of the appliance or cabinet
surface.
Caution: Hot surfaces
1. Hot Surfaces 2. Children should be kept
Exterior oven surfaces, including air away from the oven at all
vents on the cabinet and the oven times and should only be
door, will get hot during CONVECTION, allowed to operate the
COMBINATION and GRILLING. Use oven under
care when opening or closing door and supervision. Ensure
when inserting or removing that children do not
food and acces- touch the hot


sories. The oven outer casing
has a heater situ- after operation of the oven.
ated in the top of WARNING: When the appliance is
the oven. After operated in the combination mode, chil-
using the CON- dren should only use the oven under
VECTION, COMBINATION and GRILL adult supervision due to the
functions the roof and walls will be very temperatures generated.
hot.

Unpacking your oven Placement of your oven

This oven is intended for countertop or built-in use only. It is not intended for use inside a
cabinet or cupboard. Refer to building in your oven on page 153.

1. Examine Your Oven 1. Oven must be placed on a flat, stable

Unpack oven, remove all packing material,
and examine the oven for any damage
such as dents, broken door latches or
cracks in the door. Notify dealer immedi-
ately if unit is damaged. Do NOT install if
unit is damaged.
2. Guarantee
Your receipt is your guarantee, please
keep safely.
3. Cord
If the supply cord is damaged, it must be
replaced by the manufacturer or its service
agent or a similarly qualified person in
order to avoid a hazard.
N.B. The appliance should be inspected for
damage to the door seals and door seal
surface 850mm above floor level. For
proper operation, the
6"
oven must have suffi-
cient air flow, i.e.
5cm/2" at one side, the
2"
other being open; open
15cm/6" clear over the 4"
top; 10cm/4" at the
rear.
2. Do not place the microwave oven on a
shelf directly above a gas or electric
hob. This may be a safety hazard and
the oven may be damaged.
3. Do not block air vents on the rear and
bottom or top of the cabinet. Do not
place any articles on the top of the oven
over the vents. If air vents are blocked
during operation, the oven may over-
heat. If the oven overheats, a thermal
safety device will turn the oven off. The
oven will remain inoperable with blank
display until it has cooled.


4. Do not use outdoors.
areas. If these areas are damaged the
appliance should not be operated until it has
been repaired by a service technician trained
by the manufacturer.

3
 Important safety instructions
please read carefully and keep for future reference

Before using your oven

1. Exterior oven surfaces, including air vents on the cabinet and the oven door will get hot
during CONVECTION, COMBINATION and GRILLING, take care when opening or
closing the door and when inserting or removing food and accessories.
2. The oven has an element situated in the top of the oven. After using the CONVECTION,
COMBINATION and GRILL function, this surface will be very hot. Care should be taken
to avoid touching the heating elements inside the oven.
N.B. After cooking by these modes, the oven accessories will be very hot.
3. The accessible parts may become hot when the convection oven or grill is in use.

4. Only allow children to use the oven without supervision when adequate instructions have
been given so that the child is able to use the oven in a safe way and understands the
hazards of improper use. Ensure that children do not touch the hot outer casing after
operation of the oven.
5. This oven is not intended for use by persons (including children) with reduced physical,
sensory or mental capabilities, or lack of experience and knowledge unless they have
been given supervision or instruction concerning use of the oven by a person respons
ible for their safety. Children should be supervised to ensure that they do not play with
the appliance.
6. Storage of Accessories
Do not store any objects other than oven accessories inside the oven in case it is
accidentally turned on. In case of electronic failure, oven can only be turned off at wall
socket.
7. Before Use
Before using CONVECTION, COMBINATION or GRILL function for the first time operate
the oven without food and accessories (including glass turntable and roller ring) on
CONVECTION 250 °C for 5 mins. This will allow the oil that is used for rust protection to
be burned off. This is the only time that the oven is operated empty.
CAUTION: Grill element and oven will be hot.
DO NOT OPERATE THE OVEN EMPTY. (Apart from in point 7 above).
The appliance must not be operated by Microwave or Combination WITH-
OUT FOOD IN THE OVEN (Apart from when preheating COMBINATION,
GRILL and MICROWAVE). Operation when empty will damage the
appliance.

4
Care & Cleaning of your Microwave Oven -
IMPORTANT
It is essential for the safe operation of the oven that it is kept clean, and wiped out
after each use. Failure to maintain the oven in a clean condition could lead to
deterioration of the surface that could adversely affect the life of the appliance and
possibly result in a hazardous situation.
1. Switch the oven off before cleaning
and unplug at socket if possible.
2. Keep the inside of the oven, door
seals and door seal areas clean.
When food splatters or spilled liquids
adhere to oven walls, door seals and
door seal areas wipe off with a damp
cloth. Mild detergent may be used if
they get very dirty. The use of harsh
detergent or abrasives is not
recommended.
3. The grill in the oven has a self-clean
catalytic lining. It is therefore not
necessary to clean the radiant grill
element or above the grill in the roof of
the oven.
4. After using CONVECTION, GRILL or
COMBINATION cooking the enamel
walls of the oven should be cleaned
with a soft cloth squeezed in soapy
water. Particular care should be taken
to keep the window area clean
particularly after cooking by
CONVECTION, GRILL or
COMBINATION. Stubborn spots inside
the oven can be removed by using a
small amount of branded conventional
oven-cleaner applied to a soft damp
cloth. Wipe onto problem spots, leave
for recommended time and then wipe
off. Avoid the microwave feed guide
area, the roof of the oven, and the door.
DO NOT SPRAY DIRECTLY INSIDE
THE OVEN.
5. The outside oven surface should be
cleaned with a damp cloth. To prevent
damage to the operating parts inside
the oven, water should not be allowed
to seep into the ventilation openings.
6. If the Control Panel becomes dirty,
clean with a soft, dry cloth. Do not use
harsh detergents or abrasives on
Control Panel. When cleaning the
Control Panel, leave the oven door
open to prevent the oven from
accidentally turning on. After cleaning
touch STOP/CANCEL Pad to clear
display window.
7. If steam accumulates inside or around
the outside of the oven door, wipe with
a soft cloth. This may occur when the
5
microwave oven is operated under high
humidity conditions and in no way
indicates a malfunction of the unit or
microwave leakage.
8. It is occasionally necessary to remove
the glass turntable for cleaning. Wash
the turntable in warm soapy water. Do
not place in the dishwasher.
9. The roller ring and oven cavity floor
should be cleaned regularly to avoid
excessive noise. Simply wipe the
bottom surface of the oven, particularly
the turntable spindle and the area
surrounding this, with mild detergent
and hot water then dry with a clean
cloth. The roller ring may be washed in
mild soapy water. Cooking vapours
collect during repeated use but in no
way affect the bottom surface or the
roller ring wheels.
After removing the roller ring from cavity
floor for cleaning, be sure to replace it
in the proper position.
10.When GRILLING or cooking by
COMBINATION or CONVECTION
some foods may splatter grease onto
the enamel oven walls. If the oven is
not cleaned to eliminate this grease, it
can accumulate and cause the oven to
‘SMOKE’ during use. These marks will
be more difficult to clean later.
11. Ensure all accessories are kept
scrupulously clean, especially when
using microwave or combination
programs.
12.A steam cleaner is not to be used for
cleaning.
13.Do not use harsh abrasive cleaners or
sharp metal scrapers to clean the oven
door glass since they may scratch the
surface, which may result in shattering
of the glass.
14. Keep air vents clean at all times. Check
that no dust or other material is blocking
any of the air vents on the top, bottom
or rear of the oven. If air vents become
blocked this could cause overheating
which would affect the operation of the
oven and possibly result in a hazardous
situation.
Maintenance of your oven
1. Service
WHEN YOUR OVEN REQUIRES A
SERVICE call your local Panasonic
engineer. You
can look on the
Panasonic web
site (www.pana-
sonic.co.uk)
under the
“Support” option, where a service
dealer locater can be found or
alternatively call our Customer Care
Centre on 0844 8443868 who can
recommend an engineer. It is
hazardous for anyone other than a
competent person to carry out any
service or repair operation which
involves the removal of a cover which
gives protection against exposure to
microwave energy.
2. Door Seals
Do not attempt to tamper with or make
any adjustments or repairs to door,
control panel housing, safety interlock
switches or any other part of the oven.
Do not remove outer panel from oven.
Parts of Your Oven
1. Do not operate the oven without the
Roller Ring and Glass Turntable in
place, unless you are cooking on
CONVECTION and wish to use the
Wire or Enamel Shelves.
2. Only use the Glass Turntable
specifically designed for this oven. Do
not substitute with any other Glass
Turntable.
3. If Glass Turntable is hot, allow to cool
before cleaning or placing in water.
4. Do not cook directly on Glass
Turntable. Always place food in a
microwave safe dish. The only
exception to this is when cooking
Jacket Potatoes on microwave only.
5. If food or utensil on Glass Turntable
touches oven walls, causing the
turntable to stop moving, it will
automatically rotate in the opposite
direction. This is normal. Open oven
door, reposition the food and restart.
6
The door seals and door seal areas
should always be kept clean – use a
damp cloth.
N.B. The appliance should be inspected
for damage to the door seals and door
seal areas. If these areas are
damaged the appliance should not be
operated until it has been repaired by
a service technician trained by the
manufacturer.
3. Oven Light
The oven lamp must
be replaced by a
service technician
trained by the
manufacturer. DO
NOT attempt to
remove the outer
casing from the
oven.
4. Selected Spares and Accessories
These may be ordered direct; on line
at www.panasonic.co.uk or by tele-
phoning the Customer Care Centre
0844 8443868. Most major credit and
debit cards accepted. Ensure you
quote the correct model number.
6. The Glass Turntable can rotate in
either direction. The maximum weight
that can be placed on the turntable is 5
Kg (11lb) this includes total weight of
food and dish. The maximum weight to
be placed on the shelves is 5 Kg
(11lb).
7. While cooking by MICROWAVE or
COMBINATION, turntable may vibrate.
This will not affect cooking
performance.
8. The metal accessories provided must
ONLY be used as directed for
GRILLING, CONVECTION and
COMBINATION cooking. Never use
them on microwave only. Do not use if
operating the oven with less than 200g
(7oz) of food on a manual Combination
program. FAILURE TO USE
ACCESSORIES CORRECTLY COULD
DAMAGE YOUR OVEN.
 Parts of Your Oven
9. Arcing may occur if the incorrect
weight of food is used, a metal
container has been used incorrectly, or
the accessories have been damaged.
If this occurs, stop the machine
immediately. You can continue to cook
by GRILL OR CONVECTION ONLY.
10. Always refer to instructions for correct
accessories to use on all programs.
The glass turntable and roller ring are
the only accessories used for
Microwave Cooking. For
CONVECTION and COMBINATION
cooking the metal tray must ALWAYS
be in place on the glass turntable,
unless on CONVECTION cooking you
wish to use the Wire or the Enamel
Shelves.

Glass Turntable
The glass turntable and roller ring are the only
accessories used for Microwave Cooking.
See-through Oven Window External Air Vents
Door Safety
Lock System

Grill Elements

Microwave Feed
2 Level Guide - Do Not
Cooking Remove
Support Control Panel
Guides
Identification
Plate
Door Safety
Lock System

Roller Ring Door Release Pad

1. The Roller Ring and oven floor should be
cleaned frequently to prevent excessive noise.
2. The Glass Turntable must always be used with
the Roller Ring in place.
Push to open the door.
Opening the door during cooking will stop the
cooking process without cancelling the
program. Cooking resumes as soon as the
door is closed and Start is pressed. The
oven light will turn on and stay on whenever
the door is opened.

High wire rack

Wire Shelf

Splash Guard
Low Rack Metal Tray Enamel Shelf

7
Important Information – Read Carefully
Safety
If smoke or a fire occurs in the oven, press
Stop/Cancel pad and leave the door closed in
order to stifle any flames.
Disconnect the power cord, or shut off power
at the fuse or the circuit breaker panel.
Short Cooking Times
As microwave cooking times are much
shorter than other cooking methods it is
essential that recommended cooking times
are not exceeded without first checking the
food.
Cooking times given in the cookbook are
approximate. Factors that may affect cook-
ing times are: preferred degree of cooking,
starting temperature, altitude, volume, size
and shape of foods and utensils used. As
you become familiar with the oven, you will be
able to adjust these factors.
It is better to undercook rather than overcook
foods. If food is undercooked, it can always
be returned to the oven for further cooking.
If food is overcooked, nothing can be done.
Always start with minimum cooking times.
Important.
If the recommended cooking times are
exceeded the food will be spoiled and in
extreme circumstances could catch fire and
possibly damage the interior of the oven.
1. Small Quantities of Food.
Take care when heating small quantities
of food as these can easily burn, dry out
or catch fire if cooked too long. Always
set short cooking times and check the
food frequently.
NEVER OPERATE THE OVEN WITH-
OUT FOOD INSIDE ON MICROWAVE
OR COMBINATION.
2. Foods Low in Moisture.
Take care when heating foods low in
moisture, eg, bread items, chocolate,
biscuits and pastries. These can easily
burn, dry out or catch fire if cooked too
long.We do not recommend heating foods
low in moisture such as popcorn or
poppodums.
This oven has been developed for food
use. We do not recommend that it is
used for heating non-food items such
as wheat bags or hot water bottles.
8
3. Christmas Pudding.
Christmas puddings and other foods high
in fats or sugar, e.g. jam, mince pies,
must not be over heated. These foods
must never be left unattended as with
over cooking these foods can ignite.
4. Boiled Eggs.
Eggs in their shell and whole hard-
boiled eggs should not be heated in
microwave ovens since they may
explode even after microwave heating
has ended.
5. Foods with Skins.
Potatoes, apples, egg yolk, whole
vegetables and sausages are examples
of food with non porous skins. These
must be pierced using a fork before cook-
ing to prevent bursting.
6. Liquids.
Liquids and other foods must not
be heated in sealed containers since
they are liable to explode.
When heating liquids, e.g. soup,
sauces and beverages in your
microwave oven, over heating the
liquid beyond boiling point can occur
without evidence of bubbling.
This could result in a sudden boil
over of the hot liquid. To prevent this
possibility the following steps should
be taken:
a) Avoid using straight-sided containers
with narrow necks.
b) Do not overheat.
c) Stir the liquid before placing the
container in the oven and again
halfway through the heating time.
d) After heating, allow to stand in the
oven for a short time, stirring again
before carefully removing the
container.
e) Microwave heating of beverages
can result in delayed eruptive
boiling, therefore care should be taken
when handling the container.
Important Information – Read Carefully
7. Lids.
Always remove the lids of jars and
containers and takeaway food
containers before you microwave them.
If you don’t then steam and pressure
might build up inside and cause an
explosion even after the microwave
cooking has stopped.
8. Deep Fat Frying.
Do not attempt to deep fat fry in your
oven.
9. Meat Thermometer.
Use a meat thermometer to check the
degree of cooking of roasts and poultry
only when meat has been removed
from the microwave. If undercooked,
return to the oven and cook for a few
more minutes at the recommended
power level. Do not leave a
conventional meat thermometer in the
oven when microwaving.
10. Paper, Plastic.
When heating food in plastic or paper
containers, keep an eye on the oven
due to the possibility of ignition. Do not
use wire twist-ties with roasting bags
as arcing will occur.
Do not use re-cycled paper products,
e.g. Kitchen roll unless they say they
are specifically designed for use in a
microwave oven. These products
contain impurities which may cause
sparks and/or fires when used.
9
11. Reheating.
It is essential that reheated food is
served “piping hot”.
Remove the food from the oven and
check that it is “piping hot”, i.e. steam is
being emitted from all parts and any
sauce is bubbling. (If you wish you may
choose to check the food has reached
72˚C with a food thermometer – but
remember do not use this thermometer
inside the microwave.)
For foods that cannot be stirred, e.g.
lasagne, shepherds pie, the centre
should be cut with a knife to test it is
well heated through. Even if a
manufacturer’s packet instructions have
been followed always check the food is
piping hot before serving and if in doubt
return your food to the oven for further
heating.
12. Auto Sensor Cooking.
Auto Sensor Program - Whole
Chicken.
Customers are advised to check that
the chicken is thoroughly cooked prior
to consumption.
There may be variations in the physical
characteristics and water content of the
chickens which could affect the result.
If the chicken appears undercooked
after completion of the Whole Chicken
Auto Sensor program please use the
following setting.
1) Set to Combination Mode
2) Set Convection to 190ºC
3) Set Microwave to Simmer
4) Set Time to 10 minutes
If you continue to experience
inconsistent results using the Whole
Chicken Auto Sensor program please
cook your chicken using cooking chart
guidelines on page 62.
Please ensure that the chicken is
thoroughly cooked prior to
consumption.
Important Information – Read Carefully
13. Standing Time.
Standing time refers to the period at the
end of cooking or reheating when food
is left before being eaten, i.e. it is a rest
time which allows the heat in the food
to continue to conduct to the centre,
thus eliminating cold spots.
14. Keeping Your Oven Clean.
It is essential for the safe operation of
the oven that it is wiped out regularly.
Use warm soapy water, squeeze the
cloth out well and use to remove any
grease or food from the interior. Pay
particular attention to the door seal
area and also the areas around the
microwave feed guide situated on the
right hand side of the cavity wall. The
oven should be unplugged when clean-
ing.
15. Grilling.
The oven will only operate on the
GRILL function with the door closed.
16. Fan Motor Operation.
After using the microwave oven, the fan
motor may operate to cool the electric
components. This is normal and you
can take out food even though the fan
motor operates. You can continue using
the oven during this time.
17. Utensils.
Before use check that utensils/
containers are suitable for use in
microwave ovens.
10
18. Babies Bottles and Food Jars.
When reheating babies bottles always
remove top and teat. Liquid at the top
of the bottle will be much hotter than
that at the bottom and must be shaken
thoroughly before checking the temper-
ature. The lid must also be removed
from babies food jars, the contents
must also be stirred or shaken before
the temperature is checked. This
should be carried out before
consumption to avoid burns.
19. Arcing.
Arcing may occur if a metal container
has been used incorrectly, if the incor-
rect weight of food is used, or if the
accessories have been damaged.
Arcing is when blue flashes of light are
seen in the microwave oven. If this
occurs, stop the machine immediately.
If the oven is left unattended and this
continues it can damage the machine.
You can continue to cook by GRILL OR
CONVECTION ONLY.
20. Maximum Weight on turntable.
The maximum weight that can be
placed on the turntable is 5 Kg (11lb)
this includes total weight of food and
dish.
Microwaving Principles
Microwave energy has been used in this country to cook and reheat food since early
experiments with RADAR in World War II. Microwaves are present in the atmosphere all the
time, both naturally and from manmade sources.
Manmade sources include radar, radio, television, telecommunication links and car phones.

HOW MICROWAVES COOK FOOD

In a microwave oven, electricity is converted

into microwaves by the MAGNETRON.

13 Amp fused socket

REFLECTION
The microwaves bounce off the metal walls
and the metal door screen.

TRANSMISSION
Then they pass through the cooking
containers to be absorbed by the water
molecules in the food, all foods contain
water to a more or lesser extent.

The microwaves cause the water molecules to vibrate which causes FRICTION, i.e. HEAT.
This heat then cooks the food. Microwaves are also attracted to fat and sugar particles, and
foods high in these will cook more quickly. Microwaves can only penetrate to a depth of 11⁄2-
2 inches (4-5 cm) and as heat spreads through the food by conduction, just as in a
traditional oven, the food cooks from the outside inwards.
IMPORTANT NOTES
The dish used to cook or reheat the food will get warm during cooking, as the heat conducts
from the food. Even in microwaving, oven gloves are required!
MICROWAVES CANNOT PASS THROUGH METAL AND THEREFORE METAL COOKING
UTENSILS CAN NEVER BE USED IN A MICROWAVE, FOR COOKING ON MICROWAVE
ONLY
Foods Not Suitable for Cooking by Microwave Only
Yorkshire Puddings, Souffles, Double Crust Pastry Pies.
Because these foods rely on dry external heat to cook correctly, do not attempt to cook by
microwave. Foods that require deep fat frying cannot be cooked either.
Boiled Eggs
Do not boil eggs in your microwave. Raw eggs boiled in their shells can
explode and cause serious injury
STANDING TIME
When a microwave oven is switched off, the food will continue to cook by conduction – NOT
BY MICROWAVE ENERGY. Hence STANDING TIME is very important in microwaving,
particularly for dense foods i.e. meat, cakes and reheated meals (Refer to page 12).

11
General Guidelines
STANDING TIME

Dense foods e.g. meat, jacket potatoes and cakes, require

a STANDING TIME (inside or outside of the oven) after
cooking, to allow heat to finish conducting to cook the
centre completely.

I MEAT JOINTS – Stand 15 mins. wrapped in aluminium foil.

I JACKET POTATOES – Stand 5 mins. wrapped in aluminium foil after cooking by
microwave only.
I LIGHT CAKES – Stand 5 mins. before removing from dish.
I RICH DENSE CAKES – Stand 15-20 mins.
I FISH – Stand 2-3 mins.
I EGG DISHES – Stand 1-2 mins.
I PRECOOKED CONVENIENCE FOODS – Stand for 2-3 mins.
I PLATED MEALS – Stand for 2-3 mins.
I VEGETABLES – Boiled potatoes benefit from standing 1-2 mins., however most other
types of vegetables can be served immediately.
I DEFROSTING – It is essential to allow standing time to complete the process. This can
vary from 5 mins. e.g. raspberries, to up to 1 hour for a joint of meat.
If food is not cooked after STANDING TIME, return to oven and cook for additional time.
PIERCING
The skin or membrane on some foods will cause steam to build up
during cooking. These foods must be pierced or a strip of skin should
be peeled off before cooking to allow the steam to escape. Eggs,
potatoes, apples, sausages etc., will all need to be pierced before
cooking. DO NOT ATTEMPT TO BOIL EGGS IN THEIR SHELLS.

MOISTURE CONTENT
Many fresh foods e.g. vegetables and fruit, vary in their moisture
content throughout the season. Jacket potatoes are a particular
example of this. For this reason cooking times may have to be
adjusted throughout the year. Dry ingredients e.g. rice, pasta, can dry
out further during storage and cooking times may differ from
ingredients freshly purchased.
CLING FILM
Cling film helps keep the food moist and the trapped steam assists in
speeding up cooking times. However it should be pierced before
cooking, to allow excess steam to escape. Always take care when
removing cling film from a dish as the build-up of steam will be very hot.
Always purchase cling film that states on the packet “suitable for
microwave cooking” and use as a covering only. Do not line dishes with
cling film. Do not cover foods when cooking by COMBINATION,
CONVECTION or GRILL.

12
General Guidelines

DISH SIZE QUANTITY SPACING SHAPE

Follow the dish sizes Small quantities cook Foods cook more Even shapes cook
given in the recipes, faster than large quickly and evenly if evenly. Food cooks
as these affect the quantities, also small spaced apart. better by microwave
cooking and meals will reheat NEVER pile foods on when in a round
reheating times. A more quickly than top of each other. container rather than
quantity of food large portions. square.
spread in a bigger
dish cooks and
reheats more quickly.

DENSITY COVERING ARRANGING STARTING

Porous airy foods Cover foods with Individual foods e.g. TEMPERATURE
heat more quickly microwave cling film chicken portions or The colder the food,
than dense heavy or a self-fitting lid. chops, should be the longer it takes to
foods. Cover fish, placed on a dish so heat up. Food from a
vegetables, that the thicker parts fridge takes longer to
casseroles, soups. Do are to the outside. reheat than food at
not cover cakes, room temperature.
sauces, jacket
potatoes, pastry
items.

TURNING AND LIQUIDS CHECKING FOOD CLEANING

STIRRING All liquids must be It is essential that food As microwaves work
Some foods require stirred before, during is checked during and on food particles,
stirring during and after heating. after a recommended keep your oven clean
cooking. Meat and Water especially must cooking time, even if at all times. Stubborn
poultry should be be stirred before and an AUTO PROGRAM spots of food can be
turned after half the during heating, to has been used (just as removed by using a
cooking time. avoid eruption. Do not you would check food branded oven cleaner,
heat liquids that have cooked in a applied to a soft damp
previously been conventional oven). cloth, always wipe the
boiled. DO NOT Return the food to the oven dry after
OVERHEAT. oven for further cleaning. Avoid any
cooking if necessary. plastic parts, the roof
of the oven and door
area.
13
Containers to use
Choosing the correct container is a very important factor in deciding the success or failure of
your cooking. Testing Dishes for Suitability - For Microwave Cooking Only.
When unsure that a cooking
container is suitable for use in
your microwave, check by the
following test:
1. Fill a microwave safe measur-
ing jug with 300ml (1⁄2pt) cold
water.
2. Place it on the turntable
alongside the dish to be
tested. If the dish you are
testing is a large dish, then
stand the measuring jug on
top of the empty dish.
3. Heat on HIGH power for
1 minute.
QUICK CHECK GUIDE TO COOKING UTENSILS
OVEN GLASS
Everyday glass that is
heat resistant e.g. Pyrex®,
is ideal for Microwave,
Convection or
Combination cooking. DO
NOT USE FOR
GRILLING. Do not use
delicate glass or lead crystal which may
crack or arc.
CHINA AND CERAMIC
Everyday glazed china, porcelain or ceramic
plates, bowls, mugs and
cups can be used if
they are heat resistant.
Fine bone china should
only be used for
reheating for short
periods. Do not use
dishes with a metal rim
or pattern. Do not use
jugs or mugs with glued handles, since the
glue can melt. If dishes are heat resistant
they may be used on CONVECTION and
COMBINATION but not directly under the
GRILL.
14
Result
If the dish is suitable for micro-
waving, it will remain cool, whilst
the water in the jug will begin to
feel warm. If the testing dish feels
warm, do not use as it is obviously
absorbing microwave energy.
N.B. This test does not apply to
plastic or metal based containers
e.g. Le Creuset® style dishes,
which should not be used as they
are cast iron covered with enamel.
POTTERY, EARTHENWARE, STONEWARE
If completely glazed, these
dishes are suitable. Do not
use if partially glazed or
unglazed, since they are
able to absorb water which
in turn absorbs microwave
energy, making the
container very hot and
slows down the cooking of food.
FOIL/METAL CONTAINERS
NEVER ATTEMPT TO COOK IN FOIL OR
METAL containers on
Microwave only as the
microwaves cannot pass
through and the food will
not heat evenly, it may
also damage your oven.
Foil and metal containers can be used on
GRILL and CONVECTION modes and may
be used with care during certain
COMBINATION cooking as long as they are
not damaged or dented.
Containers to use

PLASTIC
 Many plastic containers are designed for
microwave use, but do not use for
cooking foods high in sugar or fat or for
foods that require long cooking times e.g.
brown rice. Only use Tupperware®
containers if they are designed for
microwave use. Do not use Melamine.
Never cook in margarine cartons or
yoghurt pots, as these will melt with the
heat from the food. If heatproof they can
be used for CONVECTION or
COMBINATION cooking. DO NOT USE
UNDER THE GRILL.

PAPER
Plain white absorbent kitchen paper (kitchen towel) can only be
used for microwave cooking e.g. covering blind pastry cases and
for covering bacon to prevent splattering. ONLY USE FOR SHORT
COOKING TIMES. NEVER RE-USE A PIECE OF KITCHEN
TOWEL. ALWAYS USE A FRESH PIECE OF PAPER FOR EACH
DISH.
Avoid kitchen paper containing manmade fibres.
If you are using branded re-cycled kitchen towel, check first that it
is recommended for microwave use. Do not use waxed or plastic
coated cups or plates as the finish may melt. Greaseproof paper
can be used to line the base of dishes and to cover fatty foods
e.g. bacon rashers, to stop splattering. White paper plates can be
used for SHORT REHEATING TIMES, on MICROWAVE only.
 WICKER, WOOD, STRAW BASKETS
Dishes will crack and could ignite.
Do not use wooden dishes in your microwave.
DO NOT USE ON ANY COOKING MODE.

CLING FILM
Microwave cling film can only be used for covering food that is
reheated by microwave. It is also useful for covering food to be
cooked, but care should be taken to avoid the film being in direct
contact with the food eg. Do not line dishes with cling film. DO
NOT USE ON ANY OTHER COOKING MODE.

ROASTING BAGS
Roasting bags are useful when slit up one side to tent a joint, for
roasting by power and time. Do not use the metal twists supplied,
when using MICROWAVE or COMBINATION.

ALUMINIUM FOIL
Small amounts of smooth aluminium foil can be used to SHIELD
joints of meat during defrosting and cooking by Microwave, as the
microwaves cannot pass through the foil, this prevents the parts
shielded from overcooking or overdefrosting. Take care that the foil
does not touch the sides or roof of the oven, as this may cause
arcing and damage your oven. Aluminium foil can be used for
CONVECTION cooking.

15
 Control Panels
NN-CT857
NN-CT867 (1) Display Window
NN-CT878 (2) Time Pads
(3) Auto Weight Chaos Defrost
Programs
(4) Auto Sensor Programs
(5) Auto Weight Combination
Bake Programs
(6) Microwave Power Pad
Chaos
(3) Defrost (7) Grill Pad
(1)
(8) Convection Pad
(4)
(9) Turbo-Bake Pad
Vegetables
(10) Combination Pad
1 10 (11) Memory Pad
h min
Potatoes
(2) (12) Timer Pad:
1 10
min sec This can be used to delay a
cooking program for up to 9 hrs
Fish
(6) 99 mins., or used to time or for
Micro Power Grill 1-2-3

(7) standing (non-cooking) time. It is

also used for setting the clock.
(8) Refer to page 18.
Pizza Convection Turbo-Bake

(9) (13) lb/oz Conversion Pad

(14) More/Less Pads
(10)
Chicken Combination Memory (15) Start Pad:
(11) Press to start operating the oven.
(12) If during cooking the door is
Meat less
(13) opened or Stop/Cancel Pad is
Timer more
pressed once, Start Pad has to
(14) be pressed again to continue
Crispy Top cooking.
Start (15) (16) Stop/Cancel Pad:
Before Cooking:
(5) Bake Stop / Cancel (16) one press clears your
instructions.
NN-CT857W
During Cooking:
one press temporarily stops the
cooking program. Another press
cancels all your instructions and
the time of day will appear in the
display.
* The design of your control panel may
vary from the panel displayed (depending Beep Sound:
on colour and shape of pads or buttons), A beep sounds when a pad is pressed.
but the words relating to the pads will be If this beep does not sound, the setting
the same, and function in the same way. is incorrect. When the oven changes
from one function to another, two beeps
sound. After completion of cooking, five
16 beeps sound.
Let’s Start to Use your Oven
1 Plug in
Plug into a 13 amp fused electrical socket. You will be
reminded to read your operating instructions.

Chaos
Defrost 2 Press Timer Pad Twice
Set clock as a 12hr clock. Set time using time pads. Press
Vegetables timer pad again. (See page 18 for details).

1 10
h min
Potatoes 1
min
10
sec 3 Press Convection Pad
(This procedure is to burn off the oil used for rust protection in
Fish Micro Power Grill 1-2-3
the oven.) Keep pressing this pad until 250°C is in the display
window. Remove all accessories from the oven.

Pizza Convection Turbo-Bake

4 Press Time Pad
Press 1 min pad until 5 minutes is displayed in the window.
Chicken Combination Memory

5 Press Start Pad

Meat less
The time will be displayed in the window and count down. The
Timer more
oven will beep at the end of the program. The oven is now
ready to use. Caution: Grill elements and oven will be hot.
Crispy Top
Start
6 Demonstration Mode
Bake This is to enable you to experiment setting various programs.
Stop / Cancel
(The letter D will always appear in the display window. This is
to confirm that there is no microwave power produced and it is
NN-CT857W safe to use the oven without any food). To select this mode
press the timer pad four times. “Demo mode press any key”
will appear. To cancel press the timer pad a further four times.

7 Child Lock
To operate the child lock facility press the Start pad three
times, this will deactivate the microwave. “Lock” will appear in
the display and none of the controls will operate. To clear child
lock facility press Stop/Cancel three times.

* The design of your control panel may vary from the panel displayed
(depending on colour and shape of pads or buttons), but the words
relating to the pads will be the same, and function in the same way.

17
Setting the Clock
Example of how to set 1.25pm

Press once 1 10 Press twice 1 10

1 10
h min h min h min

1 10 1 10
min sec 1 10 min sec

Press five times min sec Inoperable

G Press Timer Pad twice G Press Time Pads G Press Timer Pad
Colon starts to blink. “SET Enter time of day by pressing Colon stops blinking. Time of
TIME” will appear in the Time Pads day is now locked into the
display window. e.g. 1.25pm (12hr clock). display.

N.B.
1. To reset time of day, repeat steps above.
2. The clock will keep the time of day as long as the oven is plugged in and electricity is
supplied.
3. This is a 12 hour clock.

Microwave Cooking and Defrosting

There are 6 different microwave power levels available.
Selecting Microwave Power Level

Power
Micro Power
Press Level Wattage
1 10
once High 1000 W h min
twice Defrost 270 W 1 10
3 times Medium 600 W min sec

4 times Low 440 W

G Press this pad until 5 times Simmer 250 W
the power you 6 times Warm 100 W G Select Cooking Time.
require appears in
the display window.
Start

G Press Start.

N.B.
1. Maximum time that can be set on HIGH power is 30 min.
2. On all Power Levels, except HIGH power, the maximum time that can be set is
99 minutes, 90 seconds. The 1h pad is inoperable.

18
Microwave Cooking and Defrosting
ACCESSORY TO USE:
When using your oven on DO NOT place food directly
MICROWAVE only, the glass onto the turntable except in the
turntable provided must always case of Jacket Potatoes cooked
be in position. DO NOT attempt by MICROWAVE only.
to use microwave only with any Foods reheated or cooked by
metal accessory in the oven. MICROWAVE only are normally
covered with a lid or cling film,
unless otherwise stated.
Two Stage Cooking:
e.g. High power 10 minutes followed by Simmer power 20 minutes; Select High power and
program 10 minutes then select second power (Simmer) with second cooking time (20
minutes) then press Start.
Three Stage Cooking:
e.g. High power 5 minutes, Delay 5 minutes, High power 2 minutes; Select first Power
level and cooking time, then press TIMER and time, then select final power level and final
cooking time. Then press Start.

Auto Weight Defrost

With this feature you can defrost frozen foods according to the weight. Select the category
and set the weight of the food. The weight can be programmed in pounds and ounces or
grams. The weight starts from the minimum weight for each category.

less
more
Chaos Start
Defrost

• Select the desired • Press to select g or • Enter the weight by • Press Start.
program by lb and oz. pressing the More &
pressing pad once, Less pads. The
twice or three times. more pad will start
with the minimum
weight for each
food.

Program Weight Range Suitable Foods

1 Bread 100 - 800g (4oz - 1lb 12oz) Bread and rolls. Turn at beep.

2 Meat Items 150 - 1200g (5oz - 2lb 10oz) Small pieces of meat, minced meat,
chicken portions, steaks, chops. Turn
at beeps.
3 Meat Joints 400 - 2500g (14oz - 5lb 8oz) Whole chicken, meat joints. Turn at
beeps and shield.

19
Auto Weight Defrost Programs
Chaos
Defrost

This feature allows you to defrost minced meat, chops, chicken portions, meat joints and
bread.
The CHAOS defrost pad should be pressed to select the correct category and then enter in
the weight of the food in grams or pounds and ounces using the appropriate pads (See
page 19). Foods should be placed in a suitable dish, whole chickens and joints of meat
should be on an upturned saucer or on a rack. Chops, chicken portions and slices of bread
should be placed in a single layer. It is not necessary to cover the foods.
The CHAOS Theory principle is used in Auto Weight defrost programs to give you a quick
and more even defrost. The CHAOS system uses a random sequence of pulsing microwave
energy which speeds up the defrosting process.
During the program the oven will beep to remind you to check the food.
IT IS ESSENTIAL THAT YOU TURN AND STIR THE FOOD FREQUENTLY AND SHIELD
IF NECESSARY (See page 21). On hearing the first beep you should TURN and SHIELD (if
possible). On the second beep you should turn the food or break it up.

1st Beep 1st Beep 2nd Beep

Turn or Shield Turn or break up

CATEGORY 1 BREAD
The Bread Program is suitable for defrosting small items e.g. rolls, buns and slices of bread
which are required for immediate use. Small items may feel warm immediately after
defrosting. Loaves can also be defrosted on this program but these will require standing
time to allow the centre to thaw out. Standing time can be shortened if slices are separated
and buns and loaves cut in half. Items should be turned halfway during defrosting. THIS
PROGRAM IS NOT SUITABLE FOR CREAM CAKES OR DESSERTS
e.g. cheesecake.
CATEGORY 2 MEAT ITEMS (MINCE/CHOPS/CHICKEN PORTIONS)
It is necessary for mince to be broken up frequently during defrosting and this is best carried
out in a large shallow dish. Chops and chicken portions should be arranged in a single layer
and turned frequently.
CATEGORY 3 MEAT JOINTS/WHOLE CHICKENS
Meat joints and chickens will require shielding during defrosting especially if they are
particularly fatty pieces. This is to prevent over defrosting on the outside edges. Smooth foil
secured with cocktail sticks should be used. DO NOT ALLOW THE FOIL TO TOUCH THE
WALLS OF THE OVEN. Back fat of joints, legs, wings and breast bones need shielding (see
photograph above). Standing time of at least 1 hour should be allowed (rolled joints may
require longer) before cooking to ensure the centre is fully defrosted.

20
Defrosting Guidelines
By selecting the DEFROST power level from
the microwave power pad, and setting a time,
you can defrost food in your microwave. The
biggest problem is getting the inside
defrosted before the outside starts to cook.
For this reason a defrost program alternates
between a defrost power and a standing
time. The name for this type of defrost is
cyclic and during the standing stages there is
not any microwave power in the oven,
although the light will remain on and the
turntable will turn. The automatic stand times
ensure a more even defrost but it is still
necessary to allow for standing time before
use. Place foods in a suitable container. Meat
joints and chickens should be placed on an
upturned saucer or on a plastic rack if you
have one.

Separate chops and small items Chickens and joints of meat will
e.g. bread slices where possible. require shielding during defrosting.

Turn dense foods and meat 2/3 Break up small items e.g. minced
times during defrosting. meat, frequently during defrosting.

TIPS
1 Check foods during defrosting. Foods vary in their defrosting speed.
2 It is not necessary to cover the food.
3 Always turn or stir the food especially when
the oven “beeps’’. Shield if necessary (see point 5).
4 Minced meat/chops/chicken portions should be broken up or separated as soon as possible and
placed in a single layer.
5 Shielding prevents food cooking. It is essential when defrosting chickens and joints of meat. The
outside thaws out first, so protect wings/breast/fat with smooth pieces of aluminium foil secured
with cocktail sticks.
6 Allow standing time so that the centre of the food thaws out. (minimum 1 hour for joints of meat
and whole chickens)

21
 Defrosting Foods Using Defrost Power & Time
The times given below are a guideline only. Always check the progress of the food by opening the oven door and then re-starting.
For larger quantities adjust times accordingly. Food should not be covered during defrosting.

DEFROSTING STANDING
FOOD WEIGHT METHOD
TIME TIME
MEAT
Beef/Lamb/Pork Joint 700g (1lb 8oz) 15 mins Place in a suitable dish or on an upturned 60 mins
saucer or use a rack. Turn 3 - 4 times.
Beef/Lamb/Pork Joint 1.0 Kg (2lb 4oz) 20 mins Place in a suitable dish or on an upturned 60 mins
saucer or use a rack. Turn 3 - 4 times.
Sirloin/Rump Steak 500g (1lb 2oz) 8 mins Place in a suitable dish. Separate and 15mins
turn twice.
Beef burgers 100 g ( x1) 2 mins Place in a suitable dish. Turn. 2 mins
227 g ( x4) 3-4 mins Place in a suitable dish. Separate and 5 mins
turn twice.

22
350 g ( x2) 5-6 mins Place in a suitable dish. Separate and 10 mins
turn twice.
Minced Beef 500g (1lb 2oz) 10-12 mins Place in a suitable dish. Break up and 15 mins
turn 3-4 times.
Stewing Steak 500g (1lb 2oz) 12-14 mins Place in a suitable dish in a single layer. 20 mins
Break up and turn twice.
Lamb Chops 500g (1lb 2oz) 10 mins Place in a suitable dish in a single layer. 15 mins
Turn twice.
Lamb Fillets 300g (11oz) 3-4 mins Place in a suitable dish in a single layer. 10 mins
Turn twice.
Lamb Shanks x 4 800g 12-14 mins Place in a suitable dish in a single layer. 45 mins
(1lb12 oz) Separate and turn twice. Shield if
necessary.
Pork Ribs 700g (1lb 8oz) 10 mins Place in a suitable dish. Separate and 30 mins
turn twice.
 Defrosting Foods Using Defrost Power & Time
The times given below are a guideline only. Always check the progress of the food by opening the oven door and then re-starting.
For larger quantities adjust times accordingly. Food should not be covered during defrosting.

DEFROSTING STANDING
FOOD WEIGHT METHOD
TIME TIME
MEAT
Pork Chops 350g (12oz) 5 mins Place in a suitable dish. Separate and 15 mins
turn twice
Bacon 250g (9oz) 5 mins Place in a suitable dish. Separate and 10 mins
turn 2-3 times.

23
Sausages 100g (2) 1½ mins Place in a suitable dish. Turn. 5 mins
500g (8) 5 mins Place in a suitable dish. Turn twice. 10 mins
Whole Chicken 1.5 Kg (3lb 5oz) 30 mins Place in a suitable dish or on an upturned 60 mins
saucer or use a rack. Turn 3 - 4 times.
Shield if necessary.
Chicken Portions x1 150g (5oz) 4 mins Place in a suitable dish. Turn. 10 mins
x2 350g (12oz) 6 mins Place in a suitable dish. Turn twice. 15 mins
x3/4 500g (1lb 2oz) 8 mins Place in a suitable dish. Turn twice. 20 mins

Chicken Drumsticks x6 800g (1 lb 12oz) 20 mins Place in a suitable dish. Turn twice. 30 mins

Turkey Breast fillets 500g (1lb 2oz) 10 mins Place in a suitable dish. Turn twice. 20 mins

Duck Breast Fillets 450g (1lb) 8 mins Place in a suitable dish. Turn twice. 20 mins
 Defrosting Foods Using Defrost Power & Time
The times given below are a guideline only. Always check the progress of the food by opening the oven door and then re-starting.
For larger quantities adjust times accordingly. Food should not be covered during defrosting.

DEFROSTING STANDING
FOOD WEIGHT METHOD
TIME TIME
FISH
Whole Fish x 1 150-225g (5-8oz) 5-6 mins Place in a suitable dish. Turn twice. 15 mins

Whole Fish x 2 500g (1lb 2oz) 10-12 mins Place in a suitable dish. Turn twice 20 mins
separate if necessary.
Fish Fillets 100 -150g(4-5oz) 2-3 mins Place in a suitable dish. Separate if 5 mins
350g (12oz) 5-6 mins necessary and turn twice. 10 mins
Fish Steaks 100-150g (4oz) 3 mins Place in a suitable dish. Turn. 10 mins
250g (9oz) 6-7 mins Place in a suitable dish. Separate if 15 mins
necessary and turn twice.
500g (1lb2oz) 8-10 mins Place in a suitable dish. Separate if 20 mins

24
necessary and turn twice.
Prawns 450g (1lb) 10 mins Place in a suitable dish. Stir twice during 30 mins
defrosting.

GENERAL
Sliced bread 400g (14oz) 5 mins Place on a plate. Separate and arrange 10 mins
during defrosting.
Slice of Bread 30g (1oz) 10-20 secs Place on a plate. 1-2 mins
Soft fruit 500g (1lb 2oz) 8-9 mins Place in a suitable dish. Stir twice during 20 mins
defrosting.
Gateau 350g (12oz) 3-4 mins Place on a plate. 15 mins
Cheesecake 500g (1lb 2oz) 5-6 mins Place on a plate. 15 mins
Meringue Dessert 500g (1lb 2oz) 4-5 mins Place on a plate. 15 mins
Butter 250g (9oz) 2 ½ mins Place on a plate. 10 mins
Shortcrust /Puff pastry 500g (1lb 2oz) 4-5 mins Place on a plate. Turn halfway. 15 mins
Using the Timer Pad
The Timer Pad is used as a timing pad either before, during or after a cooking program.
When the Timer is selected with a time, there is no microwave power in the oven during this
time.

1. To Set a Standing Time:

1 10
h min
Cooking option Timer
& 1 10 Start
Time min sec

G Set the desired G Then Press the G Set desired G Press Start Pad.
Cooking Timer Pad. standing time Cooking program
Program, by (max 9hrs will commence
selecting appro- 99mins) (10 sec. after which the
priate Cooking pad is standing time will
option. inoperable). An count down.
“H” will appear in
the display to
denote hours.

2. To Set a Delay Start:

Timer 1 10
h min
Cooking option Start
1 10 &
min sec Time

G Press the Timer G Set Delay time G Set the complete G Press Start Pad.
Pad (max 9hrs cooking program, Delayed time will
99mins) (10 sec. by entering count down then
pad is Cooking option the cooking
inoperable). An and time program will
“H” will appear in required. start.
the display to
denote hours.

NB
1. If the oven door is opened during the stand or delay time, the time in the display window
will continue to count down.
2. Delay Start cannot be used before an Auto Program.

25
Grilling
The radiant Grill system on the oven gives efficient cooking for a wide variety of foods e.g.
chops, sausages, steak, toast, oven chips etc.
ALWAYS PREHEAT THE GRILL BEFORE USE.
The metal tray must be on the glass turntable when preheating, unless you are using the
enamel shelf.

1 10
Grill 1-2-3
h min
Start Start
1 10
min sec

• Select Grill power. • Press Start to • Press Time pads • Press Start.
Press once for Grill preheat. to enter cooking The cooking
1 (High), “P” will appear in time. Maximum program will start
twice for Grill 2 the display window. time is 99 mins., 90 and the time in the
(Medium) When the grill is secs. 1 h pad is display will count
or three times for preheated the oven inoperable. down.
Grill 3 (Low). The will beep and the
Grill symbol will “P” will flash. Then
appear. open the door and
place the food
inside.

NOTE: The Grill will only operate with the oven door closed, and there is no microwave
power on the GRILL only program.

GRILLING TIMES
When using the grill to cook foods, once the grill is preheated the cooking times will be similar to
traditional grilling. Most foods will require turning halfway through the cooking time (see section
on oven accessories page 27).

The Grill has three variable settings, Grill 1 (High), Grill 2 (Medium) and Grill 3 (Low). Grill 1 will
be the hottest.

CAUTIONS:
THE ACCESSORIES AND SURROUNDING OVEN WILL GET VERY HOT. USE
OVEN GLOVES.

26
Grilling
OVEN ACCESSORIES TO USE
When grilling foods the Glass Turntable should be in position, with the High Wire
Rack and the Metal Tray on top. The splash guard is placed inside the metal tray
when cooking fatty foods. Or the enamel shelf can be used for grilling large
quantities of food or to brown off a dish of food, but we do not recommend using this
for fatty foods that can splatter.

Place food on Splash Guard in the Metal
Tray on the High Wire Rack on Turntable.
The splash guard will allow fat to drip
through into the Metal Tray which will
prevent excess splatter and smoke when
grilling steaks, chops and other fatty foods.
Most foods require turning halfway during
cooking. When turning food, open oven door
and CAREFULLY remove the Metal Tray,
Splash Guard and High Wire Rack or
enamel shelf by holding the accessories
firmly. Use oven gloves when removing
accessories as they will be very hot, and so
will the roof and walls of the oven.

After turning, return food to the oven, close

door and press START. The oven will
continue to count down the remaining
cooking time. It is quite safe to open the
oven door at any time to check the progress
of the food as it is grilling.
GUIDELINES
1. There is no microwave power on the GRILL only program.
2. Use the accessories provided, as explained above.
3. The Grill will only operate with the oven door closed.
4. Most meat items e.g. bacon, sausages, chops can be cooked on the hottest setting -
GRILL 1.
5. GRILL 2 and GRILL 3 are used for more delicate foods or those that require a longer
grill time e.g. fish or chicken portions.
6. ALWAYS PREHEAT THE GRILL WITH THE METAL TRAY ON GLASS TURNTABLE,
UNLESS YOU ARE USING THE ENAMEL SHELF.
7. NEVER COVER THE FOOD WHEN GRILLING.
8. ALWAYS USE OVEN GLOVES WHEN REMOVING THE FOOD AND ACCESSORIES
AFTER GRILLING AS THE OVEN AND ACCESSORIES WILL BE VERY HOT.
9. After Grilling it is important that the Grill accessories are removed for cleaning before
reuse and that the oven walls and floor are wiped with a cloth squeezed in hot soapy
water to remove any grease. DO NOT PUT ACCESSORIES IN DISH WASHER.

27
Convection Cooking
Your Dimension 4 Combination Oven can be used as a conventional oven using the
CONVECTION mode which incorporates a heating element with a fan.

Convection cooking is ideal for all cakes, pastries, yorkshire puddings and roast meats.

You can cook on one or two levels when using convection cooking. See individual recipes
and guidelines on page 29 and 30 for recommended accessories to use.

For best results always place food in a preheated oven. If you wish to cook on the turntable,
the metal tray must be on top of the glass turntable when preheating and cooking. If you
wish to use the shelves you can preheat with or without the shelves in position and the
glass turntable and roller ring should be removed.

1 10
Convection h min
Start Start
1 10
min sec

G Press to select G Press Start to G Press Time Pads G Press Start Pad.
oven temperature. preheat. A “P” will to enter cooking
The oven starts at appear in the dis- time. Maximum
150 °C and then play window. cooking time is 9
for each press the When the oven is hours, 99
temperature will preheated the minutes. The 10
count up in 10 °C oven will beep sec pad is
stages to 250 °C, and the “P” will inoperable.
then to 40 °C, flash. Then open
100 °C, 110 °C the door and
etc. The place the food
Convection sym- inside.*
bol will appear.
* Note: Open the door using the Door Release Pad, because if the Stop/Cancel Pad is
pressed the program may be cancelled.

The oven will maintain the selected temperature for approximately 30 minutes. If no food
has been placed inside the oven or a cooking time set, then it will automatically cancel the
cooking program and revert to time of day. There is no pre-heat at 40°C.

CAUTIONS:
THE ACCESSORIES AND THE SURROUNDING OVEN WILL GET VERY HOT.
USE OVEN GLOVES.

28
Convection Cooking
GUIDELINES
When using the oven as a CONVECTION oven, there is NO MICROWAVE POWER, i.e.
the oven is operating as a conventional oven and you can use all your standard metal
baking tins and ovenware.

It is possible to cook on one or two levels when using convection cooking.

OVEN ACCESSORIES TO USE

ONE LEVEL COOKING.
If cooking on one level, you can use one of the shelves on the lower level and the glass
turntable and roller ring should be removed, or you can use the round metal tray on top of
the glass turntable.
If using the turntable the food is then placed on the Low Rack or directly onto the Metal
Tray. When cooking meat or other fatty foods ensure that the Splash Guard is also in
position. Follow your individual recipe guidelines.

Roasting Meat: Glass Turntable, Metal Baking: Glass Turntable, Metal Tray, Low
Tray, Splash Guard and Low Rack. Rack.

If using a shelf, place on the lower level. You can use the enamel shelf as a baking dish for
roasting meat or potatoes, and the wire shelf for baking Swiss rolls or large dishes of food,
that can not fit on the turntable. The glass turntable and roller ring should be removed.
Roasting Meat / Potatoes: Enamel Shelf Baking: Wire Shelf on Lower Level.
on Lower Level.

29
TWO LEVEL COOKING
When cooking on two levels use both the shelves supplied, with the enamel shelf on the
lower level and the wire shelf on the upper level. The glass turntable and roller ring should
be removed.

Depending on the recipe, you can preheat with or without the shelves in position. See
individual recipes for details.

Batch Baking Cooking Large Dishes of Food

The shelves are ideal for batch baking and when cooking in a large dish that will not turn on
the turntable.
Ensure that the shelves are inserted correctly, and are secure before use.
Do not place a dish of food weighing more than 5Kg (11 lb) on each shelf.
ALWAYS USE OVEN GLOVES WHEN REMOVING THE FOOD AND ACCESSORIES
AFTER COOKING AS THE OVEN & ACCESSORIES WILL BE VERY HOT.
MAKE SURE THAT YOU HOLD THE DISH AND/OR SHELF FIRMLY WHEN YOU ARE
REMOVING THEM FROM THE OVEN.

30
 Guideline to Oven Temperatures
TEMP GAS TEMP GAS
TEMP °C USE TEMP °C USE
°F MARK °F MARK
40°C Proving Bread 90°F 1/8 180°C Souffle, Victoria 350°F 4
Sandwich, Fairy Cakes
100°C Pavlova 200°F 1/4 190°C Mice Pies, Treacle 375°F 5
Tarts, Chicken
Roulades, Quiche,
Lasagne

110°C Meringues 225°F 1/4 200°C Choux Pastry, Scones, 400°F 6

Bread, Sausage Rolls, 425°F 7
210°C Vol-au-Vents, Roast
120°C Slow drying Herbs 250°F 1/2
220°C Potatoes, Yorkshires
130°C Large Rich Fruit 275°F 1

31
Cakes
140°C To start Rich Fruit 300°F 2 230°C Garlic Bread, Roast 450°F 8-9
Cakes (then Potatoes 475°F
150°C 240°C
reduce), Lemon
Meringue 250°C

160°C Gingerbread, 375°F 3

170°C Cookies
Small Tarts

For best results always place food in a preheated oven.

Don’t forget that for ease of programming of the most commonly used temperatures, your oven will start at
150°C and count up in 10°C stages to 250°C, then back to 40°C, 100°C and 110°C etc.
Food is generally cooked UNCOVERED - unless it is a casserole or you wish to use roasting bags for joints.
There is no pre-heat at 40°C.
TURBO-BAKE Cooking
The oven can be programmed to cook or reheat food by the grill and the convection oven
working simultaneously, to give foods that extra crispness and colour. This is known as
TURBO-BAKE and can often reduce traditional oven cooking times.
ALWAYS PREHEAT BEFORE USE.
The Metal Tray must be on the Glass Turntable when preheating, unless you are using the
enamel shelf on the lower level. If using enamel shelf, remove glass turntable and roller ring.

Turbo-Bake Grill 1-2-3

Start

• Press to select oven • Press to select Grill power, • Press Start to preheat. “P”
temperature. The oven if you wish to adjust from will appear in the display
starts at 150°C, and then Grill 3 (Low) to select Grill window. When the oven is
for each press the 1 (High), or Grill 2 preheated the oven will
temperature will count up in (Medium). beep and the “P” will flash.
10°C stages to 250°C, then Then open the door and
to 100°C, 110°C etc. Grill place the food inside.*
and Convection symbols
will apear.

*NOTE: Open the door using the door release pad, because if the STOP/CANCEL pad is
pressed the program may be cancelled.

1 10
h min
Start
1 10
min sec

• Press Time Pads to enter cooking time. • Press Start.

Maximum time is 9 hours, 99 minutes.
The 10 sec. pad is inoperable.

CAUTIONS:
THE ACCESSORIES AND THE SURROUNDING OVEN WILL GET VERY
HOT. USE OVEN GLOVES.

32
TURBO-BAKE Cooking
OVEN ACCESSORIES TO USE
When using TURBO-BAKE the Glass Turntable should be in position and must have
the Metal Tray placed on top. Or the enamel shelf can be used for Turbo-Bake
cooking, on the lower level, when cooking larger quantities of food. If using enamel
shelf, remove glass turntable and roller ring.
Food can be placed on the Low Rack or Metal Tray on High Wire Rack - see individual
recipe for guidelines. When cooking meat or fatty foods, the Splash Guard should be placed
inside the Metal Tray, but underneath the Low Rack (see below).

The Splash Guard reduces splattering Individual small items can be

of hot fat from the otherwise open placed on the Metal Tray on the
Metal Tray. High Wire Rack on the Glass
Turntable.

GUIDELINES

Always place food in a preheated oven.

Food is cooked UNCOVERED.
DO NOT USE PLASTIC CONTAINERS.
Using TURBO-BAKE can reduce traditional oven cooking times
(see table below) - all foods were cooked on the low rack, with metal
tray on glass turntable.

FOOD WEIGHT TRADITIONAL OVEN TURBO-BAKE

Chicken Legs 800 g 40 mins. 25 mins.
200°C 250°C +GRILL 1

Crispy Duck 500 g 30-35 mins. 15 mins.

220°C 250°C +GRILL 1

Thick Sausages 200 g 25-30 mins. 15 mins.

190°C 240°C +
GRILL 1

33
Combination Cooking
Your oven has three methods of cooking by Combination.
1. Convection and Microwave 2. Grill and Microwave 3. Turbo-Bake and Microwave
COMBINATION cooking is ideal for many If you experience arcing, which is when you
foods. The microwave power cooks them see blue sparks or hear crackling noises,
quickly, whilst the oven, grill or both gives the metal container is unsuitable or you
the traditional browning and crispness. have insufficient food in the oven. You
All this happens simultaneously resulting in should stop the program immediately and
most foods being cooked in 1/2-2/3 of the change the container or re-program to
conventional cooking time. CONVECTION only.
There is no need to preheat on To cook successfully by COMBINATION you
COMBINATION programs, EXCEPT when should always use a minimum of 200 g
cooking pastry and using a (7oz) food. Small quantities should be
COMBINATION program of Grill and cooked by CONVECTION, GRILL or
Microwave. TURBO-BAKE.
It is possible to use smooth seamed metal
tins and foil containers on COMBINATION
but they must be placed directly onto the
metal tray on the glass turntable. They must
not be placed directly onto the Low Rack, or
arcing will occur.

Grill 1-2-3 PREHEAT IF NECESSARY

or
Convection Micro Power
Combination
Start

or
Turbo-Bake

G Press Combination G Select first G Select microwave G Press if

pad. cooking mode. power. Options preheating.*
available depend
on first cooking
mode selected.
1 10
h min
Start
1 10
min sec

G Set cooking time. 10 sec. pad G Press Start pad.

is inoperable.

CAUTIONS:
Take care to use oven gloves when removing dishes from the oven - especially when
turning or stirring foods as the oven walls and roof will be very hot.
* NOTE:
When placing food in the oven after preheating, just open the door using the Door Release
Pad, because if STOP/CANCEL Pad is pressed the program may be cancelled.

34
Combination Cooking
CONTAINERS TO USE
DO NOT use plastic MICROWAVE containers on Combination Programs (unless suitable
for combination cooking). Dishes must be able to withstand the heat of the top grill - heat-
proof glass e.g. Pyrex® or ceramic are ideal. But do not put dishes on the High Wire Rack
directly under the grill, use the Low Rack.

OVEN ACCESSORIES
When using any Combination cooking program the Glass Turntable should be in
position and must have the Metal Tray placed on top.

Combination 1. Convection and Microwave

This is the most popular combination mode combining convection heat with microwave
power. Casseroles, meat joints, jacket potatoes and pastries are very successful using this
combination. Unsuitable foods are those which contain whisked eggs, meringues, rich fruit
cakes, biscuits and yorkshire puddings.
It is not necessary to preheat except when cooking pastry dishes, to achieve a better result.
For pastry dishes preheat oven to 210°C on Convection so that the oven is hot, and then
select the desired Combination program.

Convection Micro Power

Combination

• Press Combination Pad.
• Press to select oven • Press Micro Power Pad to
temperature. The oven select Microwave setting.
starts at 150°C, and then HIGH & DEFROST are not
for each press the available.
temperature will count up in
10°C stages to 250°C, then
to 100°C, 110°C etc.

1 10
h min
Start
1 10
min sec

• Press to enter required cooking time. 10 • Press Start Pad.

sec pad is inoperable.

35
Combination 1. Convection and Microwave
OVEN ACCESSORIES TO USE
When using Combination cooking the Glass Turntable should be in position and must
have the Metal Tray on top.

Non-metallic dishes or items
of food can be placed directly
onto the Low Rack on the
Metal Tray on the Glass
Turntable. Small items should
be placed in a heatproof dish
on the Low Rack.
Joints and portions of meat
should be placed on the Low
Rack with Splash Guard on
the Metal Tray on the Glass
Turntable.
Recipes using foil or metal
containers e.g. cakes and
pastries should be placed
directly onto the Metal Tray
on Glass Turntable.

GUIDELINES

• Food is usually cooked UNCOVERED.

• After cooking it is important that the accessories are removed for cleaning before re-use
and that the oven walls and floor are wiped with a cloth squeezed in hot soapy water to
remove any grease. DO NOT PUT ACCESSORIES IN THE DISHWASHER.

36
Combination 1. Convection and
Microwave
The chart below gives suggestions for Combination programs. For cooking times refer to
cooking charts or a similar recipe in the book. It is not possible to use HIGH or DEFROST
Microwave Power in this mode.

Press Combination Pad first, then select CONVECTION temperature.

Lastly, select Microwave Power and set cooking time.

Oven Temperature Microwave Power Use

230°C WARM Fruit Crumble

Purchased Quiche, Frozen Macaroni

230°C SIMMER
Cheese
Minced Beef Pie, Frozen Cauliflower
220°C SIMMER
Cheese, Apple Pie
Whole Chicken / Turkey, Fish
190°C SIMMER Fillets/Steaks, Fresh lasagne, Gratin
Dauphinois

190°C WARM Quiche

180°C SIMMER Rice Pudding

160°C WARM Cakes, Casseroles

Foods should always be cooked until browned and piping hot.

CAUTION:
ALWAYS USE OVEN GLOVES WHEN REMOVING DISHES FROM THE OVEN -
ESPECIALLY WHEN TURNING OR STIRRING FOODS, AS THE ACCESSORIES AND
SURROUNDING OVEN WILL GET VERY HOT.

37
Combination 2. Grill and Microwave
This Combination mode is suitable for foods Grill 1 - HIGH
which are normally grilled and for reheating Grill 2 - MEDIUM
small savoury items.
Grill 3 - LOW
Do not use this program with less than 200
g (7 oz) of food.
It is necessary to preheat when using
this Combination mode and food should
always be cooked uncovered.
To Preheat Grill
Combination Micro Power
Grill 1-2-3
Start

• Press Combination • Select Grill Power. • Select Microwave • Press Start to

Pad. Press once for Grill Power. Keep preheat. “P” will
1 (High), twice for pressing this pad appear in display
Grill 2 (Medium) or until the power you window. When grill
three times for Grill require appears in is preheated “P” will
3 (Low). the display window. flash and oven will
Options available beep. Just open the
depend on Grill door and place
Power selected. food inside.*

NOTE: If you preheat the Grill as shown above the Microwave Power will not operate until
the time pads are entered.
* After preheating just open the oven door and place food inside. Do not press Stop/Cancel
Pad as you may cancel the program.

1 10
h min
Start
1 10
min sec

• Press to enter required cooking time. 10 • Press Start Pad.

sec. pad is inoperable.

38
Combination 2. Grill and Microwave
OVEN ACCESSORIES TO USE
When using Combination cooking the Glass Turntable should be in position and must
have the Metal Tray on top, when preheating.
After preheating food should be placed directly onto
the Metal Tray or on the Splash guard inside the
Metal Tray, which sits on the High Wire Rack. This
is then placed on the Glass Turntable.

GUIDELINES
• Food is always cooked UNCOVERED.

• To turn food just press the door release pad, remove the Metal Tray and High Wire Rack,
turn the food, return to the oven, close the door and press START pad. The oven will
continue to countdown the remaining cooking time.

• After Grilling it is important that the Grill accessories are removed for cleaning before
reuse and that the oven walls and floor are wiped with a cloth squeezed in hot soapy
water to remove any grease. DO NOT PUT ACCESSORIES IN THE DISHWASHER.
We suggest the following options for this Combination mode.

Grill Setting Microwave Power Use

2 MEDIUM Fish Bake

1 SIMMER Bruschetta, Crostini

2 WARM Veggie Burgers

For advice on cooking times refer to cooking charts and recipes in this book.
Foods should always be cooked until browned and piping hot.

CAUTION:
ALWAYS USE OVEN GLOVES WHEN REMOVING DISHES FROM THE
OVEN - ESPECIALLY WHEN TURNING OR STIRRING FOODS, AS THE
ACCESSORIES AND SURROUNDING OVEN WILL GET VERY HOT.

39
Combination 3. TURBO-BAKE and
Microwave
This Combination mode is very useful for foods which require quick browning or crisping.
Unsuitable foods are casseroles, cakes, meringues, pastries with sweet fillings, foods
containing whisked eggs and yorkshire puddings.
It is not necessary to preheat and food should always be cooked uncovered.

Combination Turbo-Bake Grill 1-2-3 Micro Power

• Press Combination • Press to select • Press to select Grill • Press to select

Pad. oven temperature. Power, if you wish Microwave Power.
The oven starts at to adjust from The options
150°C, and then for Grill 3 (Low) to Grill available will
each press the 1 (High) or Grill 2 depend on the
temperature will (Medium). other cooking
count up in 10°C modes previously
stages to 250°C, selected.
then to 100°C,
110°C etc.

1 10
h min
Start
1 10
min sec

• Press to enter required • Press Start Pad.

cooking time. The 10 sec.
pad is inoperable.

40
Combination 3. TURBO-BAKE and
Microwave
OVEN ACCESSORIES TO USE
When using Combination cooking the Glass Turntable should be in position and must
have the Metal Tray on top.

Non-metallic dishes or items of food can
be placed directly onto Low Rack on the
Metal Tray on the Glass Turntable. Small
items should be placed in a heatproof
dish on the Low Rack.
Food can also be placed directly onto the
Metal Tray on the High Wire Rack on the
Glass Turntable.

GUIDELINES
• Food is always cooked UNCOVERED.
• After cooking it is important that the accessories are removed for cleaning before re-use
and that the oven walls and floor are wiped with a cloth squeezed in hot soapy water to
remove any grease. DO NOT PUT ACCESSORIES IN THE DISHWASHER.

We suggest the following options for this Combination mode.

TURBO-BAKE Grill Microwave Use

(Oven temp) Power
250°C 1 WARM Part-baked rolls, Onion bhajis, Samosas,
Pizza
240°C 2 SIMMER Scampi

230°C 1 WARM Fresh breaded fish fillets, Fish cakes,

Chicken Kiev
230°C 2 WARM Frozen breaded fish fillets

220°C 1 SIMMER Reheat Pies

220°C 1 WARM Whole fish

For advice on cooking times refer to cooking charts and recipes in this book.
Foods should always be cooked until browned and piping hot.

CAUTION:
ALWAYS USE OVEN GLOVES WHEN REMOVING DISHES FROM THE OVEN -
ESPECIALLY WHEN TURNING OR STIRRING FOODS, AS THE ACCESSORIES AND
SURROUNDING OVEN WILL GET VERY HOT.

41
Auto Sensor Programs
These features allow you to cook or reheat foods automatically. There is no need to enter
the weight, as these programs use a humidity sensor which will automatically select the
Microwave power level and/or Combination setting and calculate the cooking time.

Crispy Top

Start

Potatoes

• Select the desired Auto Sensor program, • Press Start. The food category will be
by pressing the pad. The pad can be repeated in the display window until the
pressed once, twice or three times to select oven calculates the cooking time after
one of the programs available. The food detecting a burst of steam. DO NOT open
category appears in the window. the oven door until the remaining cooking
time appears in the display window.
Adjust to Taste
The Sensor programs cook foods for average tastes. You are able to adjust the cooking
programs to your own taste by pressing the MORE/LESS pad.

less
more

After selecting the Sensor program, but BEFORE pressing START. The oven will
automatically cook the food 10% More or 10% Less.

IMPORTANT NOTES:
1. If you select an Auto Sensor program directly after plugging in the oven an initial warm up
period will automatically count down in the display window, after which the sensor
programs may be operated.
2. The Sensor Programs cannot be used when the oven is hot. If “HOT” appears in the
display window, when trying to set a Sensor program, do not press Stop/Cancel. A fan will
automatically operate to cool the oven within 10-15 minutes, as long as the word “HOT” is
left in the display, otherwise cooling may take longer. If in a hurry, cook the food manually,
i.e. select the correct power level and cooking time.

42
Auto Sensor Programs
Guidelines for Use
For the auto sensor programs it is not necessary to enter the weight of the food. They must ONLY be
used for the foods described.
1. Only cook foods within the weight ranges described (see table below).
2. Only use the accessories as indicated on pages 44-47.
3. It is essential when using the Auto Sensor Programs, which use microwave only, to cover the food with
pierced cling film or a lid that is designed to fit the dish.
4. DO NOT cover food on Sensor Combi programs, as they use a Combination of MICROWAVE and
CONVECTION oven and/or GRILL and it will prevent the food browning. The heat of the grill will also
melt any plastic covering.
5. Always choose a container size that is suitable for the quantity of food i.e. do not allow too large a
headspace or the food may not be cooked correctly.
6. Most foods benefit from a STANDING time after cooking on an Auto Program, to allow heat to
continue conducting to the centre.
7. To allow for some variations that occur in food, check that food is thoroughly cooked before serving.
8. Due to the variation in the physical characteristics and water content of chicken available in the
market, it is possible that use of the Auto Sensor Program may result in undercooking.
Auto Sensor Program - Whole Chicken.
Customers are advised to check that the chicken is thoroughly cooked prior to consumption. There may
be variations in the physical characteristics and water content of the chickens which could affect the
result.
If the chicken appears undercooked after completion of the Whole Chicken Auto Sensor
program please use the following setting.
1) Set to Combination Mode
2) Set Convection to 190ºC
3) Set Microwave to Simmer
4) Set Time to 10 minutes
If you continue to experience inconsistent results using the Whole Chicken Auto Sensor program please
cook your chicken using cooking chart guidelines on page 62.
Please ensure that the chicken is thoroughly cooked prior to consumption.
Minimum/Maximum Weights to use on Auto Sensor Programs
Program Minimum Maximum
Fresh vegetables 100 g (4oz) 900 g (2lb)
Frozen vegetables 100 g (4oz) 900 g (2lb)
Roasted vegetables 400 g (14oz) 1000 g (2lb 2oz)
Boiled potatoes 200 g (7oz) 900 g (2lb)
Jacket potatoes 200 g (7oz) 1500 g (3lb 3oz)
Roast potatoes 400 g (14oz) 1000 g (2lb 2oz)
Fresh fish 100 g (4oz) 900 g (2lb)
Frozen fish fillets 100 g (4oz) 800 g (1lb 12oz)
Chilled pizza 100 g (4oz) 600 g (1lb 5oz)
Whole chicken 1000 g (2lb 2oz) 1900 g (4lb 2oz)
Chicken portions with skin & bone 100 g (4oz) 1200 g (2lb 9oz)
Chicken portions with skin & boneless 100 g (4oz) 1200 g (2lb 9oz)
Meat casserole 800 g (1lb 12oz) 2000 g (4lb 4oz)
Meat sauce 450 g (1lb) 2000 g (4lb 4oz)
Potato topped crispy top 400 g (14oz) 600 g (1lb 5oz)
Pasta based crispy top 400 g (14oz) 600 g (1lb 5oz)

43
Auto Sensor and Sensor Combi Cook
Programs
For perfect results ensure that the oven is cold before using any sensor program.

1 Fresh Vegetables
To cook FRESH vegetables e.g. carrots, cauliflower, not
suitable for potatoes. Place prepared vegetables into a
shallow container on Glass Turntable. Add 15ml (1tbsp) of
water per 100 g of vegetables. Cover with pierced cling film
or lid. Press the vegetables pad once. Press START.

M Vegetables

2 Frozen Vegetables
To cook FROZEN vegetables. Place in a shallow container
on Glass Turntable, sprinkle with 15ml (1tbsp) of water per
100 g of vegetables. Cover with pierced cling film or lid.
Press the vegetables pad twice. Press START.

3 Roast Vegetables
For ROASTING assorted vegetables. Cut vegetables into
even sized chunks and toss with 45ml (3tbsp) oil. Place
vegetables on Metal Tray on Low Rack on Glass Turntable.
Press the vegetables pad three times. Press START. Turn at
beeps.

4 Boiled potatoes
For BOILING potatoes. Cut potatoes into even size pieces.
Add 15ml (1 tbsp water) per 100 g of potatoes. Place in
Pyrex® dish. For weights above 500 g, place potatoes in a
shallow Pyrex® dish of 25-30 cm diameter. Cover with pierced
cling film or a lid. Press the potatoes pad once. Press START.

M
Potatoes

M = Microwave cooking only C = Combination e.g. Convection + Micro power

or Grill + Micro Power

44
5 Jacket Potatoes
To cook JACKET POTATOES with a crisper drier skin. Choose
medium sized potatoes 200-250g (7-9oz), for best results.
Wash and dry potatoes and prick with a fork several times.
Place on Low Rack on Metal Tray on Glass Turntable. Press
the potatoes pad twice. Press START.

C Potatoes

6 Roast Potatoes
For ROASTING potatoes. Cut potatoes into even sized pieces
and place on Metal Tray with 45ml (3tbsp) oil. Place the Metal
Tray on Low Rack on Glass Turntable. Press the potatoes pad
three times. Press START. Turn at beeps.

7 Fresh Fish
To cook FRESH fish. Shield the thinner portions. Place in a
shallow container on turntable. Add 15ml (1tbsp) liquid. Cover
with pierced cling film or lid. Press the fish pad once. Press
START.

M Fish

8 Frozen Fish
To cook FROZEN fish. Place in a shallow container on
turntable, sprinkle with 15ml (1tbsp) of water. Cover with
pierced cling film or lid. Press fish pad twice. Press START.
Thicker pieces of frozen fish may require longer cooking.

M = Microwave cooking only C = Combination e.g. Convection + Micro power

or Grill + Micro Power

45
9 Chilled Pizza
For reheating, crisping the base and browning CHILLED,
purchased pizza. Remove all packaging and place chilled
pizza on the High Wire Rack on Metal Tray on the Glass
Turntable. Press the chilled pizza pad once. Press START. DO
NOT COVER.

Pizza
C
10 Whole Chicken
To cook WHOLE FRESH unstuffed chickens. Cook stuffing
separately. Place chicken on Low Rack with Splash Guard on
Metal Tray and place on Glass Turntable. Press the chicken
pad once then press START. Start cooking breast side down,
taking care with hot juices. Turn halfway. Stand for 5 minutes in
the oven before carving.
It is essential to ensure that chicken is thoroughly cooked
before serving. Consumption of undercooked chicken may
C
present a health risk.
In case of undercooking chicken, please refer to the additional
instructions on page 43 and page 9.

Chicken

11 Chicken Pieces with bone

To cook FRESH chicken pieces with skin and bone. Place
chicken on Low Rack with Splash Guard on Metal Tray and
place on Glass Turntable. Press chicken pad twice then press
START. Take care with hot juices. Stand for 5 minutes.

12 Chicken Pieces Boneless

To cook FRESH chicken pieces with skin and boneless. Place
chicken, skin side up, on Low Rack with Splashguard on Metal
Tray and place on Glass Turntable. Press chicken pad three
times then press START. Take care with hot juices. Stand for 5
minutes.

M = Microwave cooking only C = Combination e.g. Convection + Micro power

or Grill + Micro Power

46
13 Meat Casserole
For cubed meat (e.g. braising steak, lamb, pork, not chicken)
and vegetables. Place in a suitable sized casserole dish with
stock. Use a minimum of 400 ml of stock. If you use a ‘cook-
in-sauce’, also add the same quantity of water. Cover with lid.
Place on Metal Tray on Glass Turntable. Press meat pad once
and press START. When oven beeps, stir the casserole.

C Meat

14 Meat - Sauce
To cook raw mince beef based sauce, i.e. Bolognese sauce,
and also very finely diced chicken or pork fillet to be cooked in
a sauce. Ensure a minimum quantity of 300 ml liquid or
sauce. If using a cook-in sauce add equal quantity of water to
cook-in sauce. Cover with pierced cling film or a lid. Press the
meat pad twice. Press START. Stir at beeps.

15 Potato Crispy Top

For heating and browning CHILLED purchased savoury
dishes with potato topping e.g. shepards pie, fish pie etc.
Remove any lid or covering. If in a foil container transfer to a
similar sized heatproof dish and place on Low Rack on Metal
Tray on Glass Turntable. If using heatproof plastic based dish
that food is purchased in, take care and support underneath
when removing. Press the Crispy Top pad once. Press
START. DO NOT COVER. Stand for 1 minute before serving.
C Ensure the food is piping hot.

16 Pasta Crispy Top For reheating and browning CHILLED purchased savoury
pasta dishes e.g. Lasagne. Remove any lid or covering. If in a
foil container transfer to a similar sized heatproof dish and
place on Low Rack on Metal Tray on Glass Turntable. If using
heatproof plastic based dish that food is purchased in, take
care and support underneath when removing. Press Crispy
Top pad twice. Press START. DO NOT COVER. Allow to stand
for 1 minute. Ensure food is piping hot.
C

M = Microwave cooking only C = Combination e.g. Convection + Micro power

or Grill + Micro Power

47
Auto Weight Cook Programs
This feature allows you to cook or reheat two foods by setting the weight only. The oven
determines the Microwave power level and/or Combination setting, then the cooking time
automatically. Select the category of food and then just enter the weight. The weight can be
entered in grams or pounds and ounces.

less
more
Start
Bake

G Select the G Press to select G Enter the G Press Start.

desired Auto grams or pounds weight by press-
Weight Program, and ounces. ing the more and
by pressing the less pads.
pad. The pad can
be pressed once
or twice to select
one of the two
programs avail-
able.
Guidelines for Use
The Auto Weight Programs are designed to take the guesswork out of cooking or reheating
your food. They must ONLY be used for foods described.
1. Only cook foods within the weight ranges described below.
2. Only use the accessories as indicated on page 48-49.
3. Do NOT cover food, as the programs use a Combination of Microwave and Grill and/or
Convection, and it will prevent the food from browning. The heat of the grill and/or oven
will also melt any plastic covering.
4. Most foods benefit from a STANDING time after cooking on an Auto Program, to allow
heat to continue conducting to the centre.
5. To allow for some variations that occur in food, check that food is thoroughly cooked and
piping hot before serving.

Auto Weight Programs

Minimum/Maximum Weights to use on Auto Weight Programs

Program Minimum Maximum

Bake fruit crumble 600 g (1lb 5oz) 1300 g (2lb 13oz)
Bake cake 400 g (14oz) 1300 g (2lb 13oz)

17 Bake crumble
To BAKE crumble from the raw ingredients. A range of fruit e.g
apples, plums, rhubarb, goosberries & blackcurrants can be
used. See crumble recipe on page 135. Place heat proof dish
on Low Rack on Metal Tray and place on the Glass Turntable.
Press Bake pad once, enter the weight of the crumble
(excluding dish) and press START.

C
Bake

48
Auto Weight Programs
Minimum/Maximum Weights to use on Auto Weight Programs
18 Bake Cake
To BAKE cakes from the raw ingredients. A range of medium
textured cakes can be cooked. See recipes in baking section,
pages 137-146. Use smooth, and preferably seamless, metal
cake tins. Place directly onto the Metal Tray on the Glass
Turntable. DO NOT use spring form tins. Press Bake pad
twice, enter the weight of the cake (excluding tin) and press
START.
C

M = Microwave cooking only C = Combination e.g. Convection + Micro power

or Grill + Micro Power

Cooking and Reheating Guidelines

Most foods reheat very quickly in your oven by HIGH power. Meals can be brought back to
serving temperature in just minutes and will taste freshly cooked and NOT leftover. Always
check food is piping hot and return to oven if necessary.
As a general rule, always cover wet foods, e.g. soups, casseroles and plated meals.
Do not cover dry foods e.g. bread rolls, mince pies, sausage rolls etc.
The charts on pages 52-72 show you the best way to cook or reheat your favourite foods.
The best method depends on the type of food.
Remember when cooking or reheating any food that it should be stirred or turned wherever
possible. This ensures even cooking or reheating on the outside and in the centre.
When is food reheated?
Food that has been reheated or cooked should be served “piping hot” i.e. steam should be
visibly emitted from all parts. As long as good hygiene practices have been followed during
the preparation and storage of the food, then cooking or reheating presents no safety risks.
Foods that cannot be stirred should be cut with a knife to test that they are adequately
heated throughout. Even if a manufacturer’s instructions or the times in the cookbook have
been followed, it is still important to check the food is heated thoroughly. If in doubt, always
return to the oven for further reheating.
If you cannot find the equivalent food in the chart then choose a similar type and size listed
and adjust the cooking time if necessary.

PLATED MEALS CANNED FOODS

Everyone’s appetite varies and reheat times
depend on meal contents. Dense items e.g.
mashed potato, should be spread out well. If
a lot of gravy is added, extra time may be
required. Place denser items to the outside of
the plate. Between 3-4 mins. on HIGH power
will reheat an average portion. If stacking two
meals, heat on HIGH power for 6-7 mins.
and change the meals over halfway.
Remove foods from can and place in a
suitable dish before heating.
SOUPS
Use a bowl and stir before heating and at
least once through reheat time and again at
the end.
CASSEROLES
Stir halfway through and again at the end of
heating.

49
Cooking and Reheating Guidelines
MINCE PIES - CAUTION
REMEMBER even if the pastry is cold to the touch, the filling will be piping hot and will
warm the pastry through. Take care not to overheat otherwise burning can occur due to the
high fat and sugar content of the filling. Check the temperature of the filling before
consuming to avoid burning your mouth.
CHRISTMAS PUDDINGS AND
LIQUIDS - CAUTION
Take great care when reheating these items. See Page 8-9.
Do not leave unattended.
Do not add extra alcohol.
BABIES’ BOTTLES - CAUTION
Milk or formula MUST be shaken thoroughly before heating and again at the end and tested
carefully before feeding a baby.
See page 52 for details.
WE DO NOT RECOMMEND THAT YOU USE YOUR MICROWAVE TO STERILISE BABIES’
BOTTLES. If you have a special microwave steriliser we urge extreme caution, due to the
low quantity of water involved. It is vital to follow the manufacturers instructions implicitly.

Increasing and Decreasing Recipes

INCREASING RECIPES
• To increase a recipe from 4 to 6
servings, increase each ingredient listed
by half. To double the quantity, simply
double every ingredient listed.
• Do not forget that large quantities will
require a larger dish. Make sure that it is
deep enough to prevent the recipe from
boiling over during cooking.
• Cover as directed in the recipe. Stir or
rearrange foods as recommended.
• Increase the stand times by 5 mins. per
lb/450g.
• Always check the recipe during cooking.
• When increasing the ingredients to 6
servings, add an extra one third of the
original cooking time, ie. 30 mins. on
MEDIUM power for 4 servings will
become 40 mins. on MEDIUM power for
6 servings.
• When doubling a recipe from 4 to 8
add on half the original cooking time, ie.
30 mins. on MEDIUM power for 4
servings will become 45 mins. on
MEDIUM power for 8 servings.
DECREASING RECIPES
• To decrease a recipe from 4 servings to
2 servings, halve the ingredients listed.
• Choose a dish that is proportionally
smaller than the one recommended in
the recipe, however make sure it is deep
enough to stop food boiling over.
• Allow half to two-thirds of the original
cooking time, ie. 30 mins. on MEDIUM
power for 4 servings will become 15-20
mins. on MEDIUM power for 2 servings.

50
Memory
This feature allows you to pre-program your oven for regular reheating or cooking tasks.
You are able to pre-program your oven for a specific power level and time that is conven-
ient for you. You are able to pre-program three memory tasks.

To set a Memory Program

Memory Program the Memory

desired cooking
program.

• Press Memory Pad. • Press Memory Pad to

The oven is automatically pre- store this task or
set to memory 1. To select press Start Pad to
memory 2 or 3, press Memory start cooking in this
Pad twice or three times. sequence.

To use a Memory Program

Memory

Start

• Press Memory Pad. • Press Start Pad to begin

The oven is automatically pre- cooking.
set to memory 1. To select
memory 2 or 3, press Memory
Pad twice or three times.

NOTE:
1. Auto programs cannot be programmed into memory.
2. Convection pre-heat mode cannot be programmed into memory.
3. Memory can only store 1 stage cooking. It is not possible to store 2 or 3 stage cooking.
4. Setting a new cooking program into memory will cancel the cooking program previously
stored.
5. Memory program will be cancelled if the power supply is off or the plug gets disconnected.

51
 The times given in the charts below are a guideline only, and will vary depending on STARTING temperature, dish size and quantity.
Pastry or Bread items reheated by microwave will be soft not crisp.
The IEC (60705)
HEATING CATEGORY 1000W power output (watts)
Your oven is Heating Category E and this is displayed on the front of your
oven door. The information on this label will assist you in using new E The heating category for
instructions on food packs to enable you to program the best heating time small packs of food
in your oven.
Microwave symbol

BABIES BOTTLES – CAUTION

After heating by Microwave liquid at the top of a bottle will be much hotter than at the bottom of the bottle and must be shaken thoroughly
before checking the temperature. When testing the temperature of the milk, squirt a little onto your inner wrist. The milk droplets on your skin
should feel warm, not hot.
For 250ml of milk from fridge temperature, remove top and teat. Heat on HIGH Power for 30 secs. CHECK CAREFULLY
For 100ml of milk from fridge temperature, remove top and teat. Heat on HIGH Power for 10-15 secs. CHECK CAREFULLY

52
Food Weight / Quantity Power Level Time Instructions/ Guidelines

1 HIGH Micro 15-20 secs Place on a micro-safe plate on glass turntable. Do not cover.
Croissants / Brioche 4 HIGH Micro 30-40 secs Place on a micro-safe plate on glass turntable. Do not cover.
any CONVECTION 200°C 5 mins Pre-heat oven. Place on enamel shelf in lower position.

CANNED PASTA
Place in a heatproof bowl and cover. Place on glass
Ravioli 400g HIGH Micro 2 1/2 - 3 mins
turntable and stir halfway.
Reheating Charts

Place in a heatproof bowl and cover. Place on glass

Macaroni Cheese 400g HIGH Micro 2 1/2 - 3 mins
turntable and stir halfway.
Spaghetti 200g HIGH Micro 1 1/2 mins Place in a heatproof bowl and cover. Place on glass turntable
and stir halfway.
400g HIGH Micro 2 1/2 - 3 mins Place in a heatproof bowl and cover. Place on glass turntable
and stir halfway.

POINTS FOR CHECKING

Always check that food is piping hot after reheating in the microwave. Foods reheated on microwave only will require a stand time, especially if they cannot
be stirred. The denser the food the longer the stand time.
 Food Weight / Quantity Power Level Time Instructions/ Guidelines

CANNED PUDDINGS

150g HIGH Micro 50-60 secs Place in a heatproof bowl and cover. Place on glass turntable and stir halfway.
Rice Pudding
425g HIGH Micro 2½ mins Place in a heatproof bowl and cover. Place on glass turntable and stir halfway.

Sponge Pudding 300g HIGH Micro 1 ½ mins Place in a heatproof bowl on glass turntable.

150g HIGH Micro 1 mins Place in a heatproof bowl and cover. Place on glass turntable and stir halfway.
Custard
425g HIGH Micro 2 ½ mins Place in a heatproof bowl and cover. Place on glass turntable and stir halfway.

CANNED SOUPS

Place in a heatproof bowl and stir in one can of water.

Condensed 425g HIGH Micro 5 mins Cover and place on glass turntable and stir halfway.

53
Healthy Option 415g HIGH Micro 2½-3 mins Place in a heatproof bowl and cover. Place on glass turntable and stir halfway.

Luxury/Vegetable
400/415g HIGH Micro 3 mins Place in a heatproof bowl and cover. Place on glass turntable and stir halfway.
/Broth/Cremed

CHILLED SOUPS
Reheating Charts

1 Portion 250ml HIGH Micro 1 ½-2 ½ mins Place in a heatproof bowl and cover. Place on glass turntable and stir halfway.

2 Portion 500ml HIGH Micro 4-5 mins Place in a heatproof bowl and cover. Place on glass turntable and stir halfway.

CANNED VEGETABLES

200g HIGH Micro 1 ½-2 mins Place in a heatproof bowl and cover. Place on glass turntable and stir halfway.
Baked Beans
415g HIGH Micro 3-3 ½ mins Place in a heatproof bowl and cover. Place on glass turntable and stir halfway.
 Food Weight / Quantity Power Level Time Instructions/ Guidelines

Baked Beans with Sausages 425g HIGH Micro 3-3½ mins Place in a heatproof bowl and cover. Place on glass turntable and stir halfway.

Broad Beans 300g HIGH Micro 2-2½ mins Place in a heatproof bowl, cover and place on glass turntable.

Butter Beans 220g HIGH Micro 1-1½ mins Place in a heatproof bowl, cover and place on glass turntable.

Carrots, sliced/whole 300g HIGH Micro 2 mins Place in a heatproof bowl, cover and place on glass turntable.

Kidney Beans 420g HIGH Micro 3 mins Place in a heatproof bowl and cover. Place on glass turntable and stir halfway.

Mushrooms 290g HIGH Micro 1½-2 mins Place in a heatproof bowl, cover and place on glass turntable.

Peas, mushy 300g HIGH Micro 2 mins Place in a heatproof bowl and cover. Place on glass turntable and stir halfway.

Peas, petit pois 200g HIGH Micro 1½ mins Place in a heatproof bowl, cover and place on glass turntable.

Peas, garden 300g HIGH Micro 1½-2 mins Place in a heatproof bowl, cover and place on glass turntable.

Peas, marrowfat 300g HIGH Micro 2 mins Place in a heatproof bowl and cover. Place on glass turntable and stir halfway.
Sweetcorn 200g HIGH Micro 1 min 20 secs Place in a heatproof bowl, cover and place on glass turntable.

54
325g HIGH Micro 2½ mins Place in a heatproof bowl, cover and place on glass turntable.

Tomatoes 400g HIGH Micro 2½-3 mins Place in a heatproof bowl and cover. Place on glass turntable and stir halfway.

PLATED MEAL - ROOM TEMPERATURE

Small - child portion 1 HIGH Micro 2 -3 mins Cover and place on glass tunrtable.
Reheating Charts

Large - adult portion 1 HIGH Micro 3 - 4 mins Cover and place on glass tunrtable.

DRINKS

1 Mug Cold Milk 235ml HIGH Micro 1½ mins Place in a heatproof mug on glass turntable. Stir halfway and after reheating.

1 Jug Cold Milk 568ml (1 pint) HIGH Micro 4½ mins Place in a heatproof jug on glass turntable. Stir halfway and after reheating.
1 Mug Cold Coffee/Tea 235ml HIGH Micro 1 min 40 secs Place in a heatproof mug on glass turntable. Stir halfway and after reheating.

1 Mug Cold Milky Coffee 235ml HIGH Micro 1½ mins Place in a heatproof mug on glass turntable. Stir halfway and after reheating.
 Weight/ Choice of Cooking
Food Time (mins.) Instructions/ Guidelines
Quantity Modes

PUDDINGS AND DESSERTS- WHERE MICROWAVE ONLY IS INVOLVED TRANSFER FOOD FROM FOIL CONTAINER TO A SIMILAR
SIZED HEATPROOF DISH.

Combi: TURBO-BAKE 240°C+

Bread & Butter Pudding 395g 10-12 mins Place on low rack on metal tray on glass turntable.
GRILL 2 + WARM Micro
Chilled Custard 500g HIGH Micro 4 mins Place in large jug on glass turntable. Cover and stir halfway.
Chilled Rice Pudding 150g HIGH Micro 70-80 secs Remove lid, place on glass turntable. Stir halfway.
500g Combi: TURBO-BAKE 220°C 12-13 mins Place on low rack on metal tray on glass turntable.
+ GRILL 2 +WARM Micro
Combi: CONVECTION
Fruit Crumble 600g 18 mins Place on low rack on metal tray on glass turntable.
230°C + WARM Micro

55
Fruit Pie - Large 700g Combi: TURBO-BAKE 15 mins Place on metal tray on glass turntable.
220°-C+ GRILL 2 + SIM-
MER Micro
- Individual x 1 HIGH Micro 10-15 secs Place on micro-safe plate on glass turntable.
Reheating Charts

Mince Pies - x 2 HIGH Micro 20-30 secs Place on micro-safe plate on glass turntable.

Sweet Pancakes x 2 120g HIGH Micro 40 secs Place on micro-safe plate on glass turntable.

Spotted Dick/ Sponge

120g HIGH Micro 40-50 secs Pierce film lid and place on glass turntable.
Puddings
 Weight/
Food Choice of Cooking Modes Time (mins.) Instructions/ Guidelines
Quantity

CHRISTMAS PUDDING- DO NOT LEAVE UNATTENDED AS OVERHEATING CAN CAUSE THE FOOD TO IGNITE.
Small/Slice 100g HIGH Micro 30-40 secs Pierce film lid and place on glass turntable.
Medium 227g HIGH Micro 1-1 ½ Pierce film lid and place on glass turntable.
Large 454g HIGH Micro 2 ½-3 mins Pierce film lid and place on glass turntable.
READY MEALS – CHILLED
TRANSFER FOOD FROM FOIL CONTAINER TO A SIMILAR SIZED HEATPROOF DISH. HEALTHY EATING OPTIONS WILL SLIGHTLY BROWN
ON COMBINATION BECAUSE OF THE LOWER FAT CONTENT.
Cauliflower Cheese 350g Combi: TURBO-BAKE 220°C + GRILL1 12 mins Place on low rack on metal tray on glass turntable.
+ SIMMER Micro
Cottage/Shepherds Pie 500g HIGH Micro or 6-7 mins Place on glass turntable.
Combi: TURBO-BAKE 240°C + GRILL 1 + 15 mins Place on low rack on metal tray on glass turntable.
SIMMER Micro

56
1.2 Kg Combi: TURBO-BAKE 240°C + GRILL 1 + 22 mins Place on low rack on metal tray on glass turntable.
SIMMER Micro
Fish/Veg Bake 450g HIGH Micro or 5 mins Place on glass turntable.
Combi: TURBO-BAKE 230°C + GRILL 1 + 14-15 mins Place on low rack on metal tray on glass turntable.
SIMMER Micro
950g Combi: TURBO-BAKE 230°C + GRILL 1 + 18-20 mins Place on low rack on metal tray on glass turntable.
LOW Micro
Lasagne 400g HIGH Micro or 5-6 mins Place on glass turntable.
Reheating Charts

Combi: TURBO-BAKE 220°C +GRILL 1 + 12 mins Place on low rack on metal tray on glass turntable.
SIMMER Micro
550g Combi: TURBO-BAKE 230°C+GRILL 1 15 mins Place on low rack on metal tray on glass turntable.
+SIMMER Micro
Combi: TURBO-BAKE 230°C+ GRILL2 + 18-20 mins Place on low rack on metal tray on glass turntable.
1.2 Kg SIMMER Micro
Macaroni Cheese 400g Combi: TURBO-BAKE 220°C 9-10 mins Place on low rack on metal tray on glass turntable.
+GRILL 1 + SIMMER Micro
1.2 Kg Combi: TURBO-BAKE 210°C 20 mins Place on low rack on metal tray on glass turntable.
+GRILL 3 + SIMMER Micro
 Weight/
Food Choice of Cooking Modes Time (mins.) Instructions/ Guidelines
Quantity

READY MEALS - CHILLED.

TRANSFER FOOD FROM FOIL CONTAINER TO A SIMILAR SIZED HEATPROOF DISH. HEALTHY EATING OPTIONS WILL ONLY
SLIGHTLY BROWN ON COMBINATION BECAUSE OF THE LOWER FAT CONTENT.

Chilled Mashed Potato 450g HIGH power 3-4 mins Pierce lid and place on glass turntable. Stir halfway.

Carrot and Swede Mash 500g
Onion Bhajis/Samosas 300g
Oriental Selection- spring 315g
rolls, wontons, prawn
toast
HIGH power 4-5 mins Pierce lid and place on glass turntable. Stir halfway.
Combi: TURBO-BAKE 250°C 8-10 mins Place on low rack on metal tray on glass turntable.
+ GRILL 1 + WARM Micro
Combi: TURBO-BAKE 250°C + 10 mins Place on low rack on metal tray on glass turntable.
GRILL 1 +WARM Micro

57
READY MEALS – FROZEN
TRANSFER FOOD FROM FOIL CONTAINER TO A SIMILAR SIZED HEATPROOF DISH. REMOVE ANY COVERING/LID FILM LID
Cauliflower Cheese 450g HIGH Micro or 8-9 mins Place on glass turntable.
Combi: CONVECTION 220°C + 16-18 mins Place on low rack on metal tray on glass turntable.
SIMMER Micro

Cottage/Fish/Shepherds 450g HIGH Micro or 8-9 mins Place on glass turntable.

Reheating Charts

Pie Combi: TURBO-BAKE 240°C + 18 mins Place on low rack on metal tray on glass turntable.
GRILL 2 LOW Micro
Lasagne/Cannelloni 450g HIGH Micro or 10 mins Place on glass turntable.
Combi: CONVECTION 220°C + 22 mins Place on low rack on metal tray on glass turntable.
SIMMER Micro
Macaroni Cheese 450g HIGH Micro or 7 ½ mins Place on glass turntable. Stir halfway.
Combi: CONVECTION 230°C + 15 mins Place on low rack on metal tray on glass turntable.
SIMMER Micro Stir halfway.
 Food Weight / Quantity Power Level Time Instructions/ Guidelines

SAVOURY PASTRY PRODUCTS- PRECOOKED. PASTRIES REHEATED BY MICROWAVE WILL HAVE A SOFT BASE.
Pasties/Slices 150/165g HIGH Micro or 1 min Place on heatproof plate on glass turntable.
165g/180g Combi: TURBO-BAKE 7 mins Place on low rack on metal tray on glass turntable.
220°C + GRILL 1+WARM
Micro
Meat Pies 150/175g HIGH Micro 70-80 secs Place on heatproof plate on glass turntable.
or
Combi:TURBO-BAKE 7 mins Place on metal tray on low rack on glass turntable.
230°C+ GRILL 2 + SIMMER
Micro
150g x 2 Combi:TURBO-BAKE 9-10 mins Place on metal tray on low rack on glass turntable.
230°C+ GRILL 2 + SIMMER
Micro
250g Combi:TURBO-BAKE 8-9 mins Place on metal tray on low rack on glass turntable.
220°C+ GRILL 2 + SIMMER

58
Micro
600g Combi:TURBO-BAKE 15 mins Place on metal tray on low rack on glass turntable.
220°C+ GRILL 2 + SIMMER
Micro
Quiche 175g Combi:CONVECTION 6 mins Place on metal tray on low rack on glass turntable.
230°C +SIMMER Micro
400g Combi:TURBO-BAKE 10 mins Place on metal tray on low rack on glass turntable.
Reheating Charts

220°C + GRILL 2 + SIM-

MER Micro
Cheese and Onion 175g Combi:TURBO-BAKE 230°C+ 7-8 mins Place on low rack on metal tray on glass turntable.
Pasties GRILL 2 + WARM Micro

Sausage/Cheese and 150g HIGH Micro or 1 min Place on heatproof plate on glass turntable.
onion rolls Combi:TURBO-BAKE 230°C+ 5-6 mins Place on low rack on metal tray on glass turntable.
GRILL 2 + WARM Micro
- Snack size x 6 200g Combi:TURBO-BAKE 230°C+ 5-6 mins Place on low rack on metal tray on glass turntable.
GRILL 2 + WARM Micro
 Weight/ Choice of Cooking
Food Time (mins.) Instructions/ Guidelines
Quantity Modes

BREAD
Frozen Garlic Baguette 170g Combi: TURBO-BAKE 8 mins Place on low rack on metal tray on glass turntable.
250°C + GRILL 1 + WARM
Micro
Part-baked rolls 300g (6) Combi: TURBO-BAKE 8-10 mins Place on low rack on metal tray on glass turntable.
250°C + GRILL 1 + WARM
Micro
Part-baked Garlic 250g Combi: TURBO-BAKE 7-8 mins Place on low rack on metal tray on glass turntable.
Baguette/ Ciabatta 250°C + GRILL 1 + WARM
Micro
Garlic Dough Balls x 16 195g Combi: TURBO-BAKE 5 mins Place on low rack on metal tray on glass turntable.
250°C + GRILL 1 + WARM
Micro

59
BACON AND PORK – FROM RAW - CAUTION: HOT FAT! REMOVE ACCESSORIES WITH CARE.
Rashers 228g (8) HIGH Micro 4-6 mins or Place on micro-safe rack or plate on glass turntable
or 45 secs per rasher and cover with kitchen towel to minimise splatter.
GRILL 1 10-12 mins Preheat grill. Place on metal tray on high rack. Turn
halfway.
Gammon steaks 250g (1) MEDIUM Micro 5 mins Place in micro-safe dish and cover.
Cooking Charts

500g (2) GRILL 1 16 mins Pre-heat grill. Place on metal tray on high rack.
Turn halfway.
Pork Joint CONVECTION 250°C for 20 mins then 30 Preheat oven. Place joint in roasting dish and place
Followed by 190°C mins per 500g (1lb on wire shelf in lower position. Leave for 10 mins
2oz) after cooking and before carving.
Pork loin steaks 400g (4) GRILL 1 16-18 mins Pre-heat grill. Place on metal tray on high rack.
Turn halfway.
Gammon joint 750g CONVECTION 180°C 30 mins per 500g Pre-heat oven. Place joint in roasting dish. Cover with foil
plus 30 mins extra and place on wire shelf in lower position. Remove foil 10
minutes before the end. Leave for 10 mins after cooking
and before carving.
 Weight/ Choice of Cooking
Food Time (mins.) Instructions/ Guidelines
Quantity Modes
BEANS & PULSES – SHOULD BE PRE-SOAKED IN COLD WATER OVERNIGHT EXCEPT LENTILS WHICH DO NOT NEED TO BE PRE-SOAKED.
Black eyed peas 250g HIGH Micro 10 mins Use 600 ml (1pt) boiling water in a large bowl.
then SIMMER Micro then 25 mins Cover and place on a glass turntable.
Chick peas 250g HIGH Micro 10 mins Use 600 ml (1pt) boiling water in a large bowl.
then SIMMER Micro then 40-42 mins Cover and place on a glass turntable.
Haricot Beans 250g HIGH Micro 10 mins Use 600 ml (1pt) boiling water in a large bowl.
then SIMMER Micro then 10 mins Cover and place on a glass turntable.
Lentils 250g MEDIUM Micro 10-12 mins Use 600 ml (1pt) boiling water in a large bowl.
Cover and place on a glass turntable.
Marrowfat peas 250g HIGH Micro 3 mins Use 600 ml (1pt) boiling water in a large bowl.
then SIMMER Micro then 15-20 mins Cover and place on a glass turntable.
Red kidney beans 250g HIGH Micro 15 mins then Use 600 ml (1pt) boiling water in a large bowl.
then SIMMER Micro 35-40 mins Cover and place on a glass turntable. Must boil for
at least 12 mins to destroy toxic enzymes.

60
10 Bean mix 250g HIGH Micro 15mins then Use 600 ml (1pt) boiling water in a large bowl.
then SIMMER Micro 30 mins Cover and place on a glass turntable. Must boil for
at least 12 mins to destroy toxic enzymes.
BEEF – CAUTION: HOT FAT! REMOVE DISH WITH CARE. RECOMMENDED TEMPERATURES FOR BEEF ARE: RARE 60°C; MEDIUM 70C; WELL DONE 80°C.
Beef Burgers (Fresh) 240g (2) HIGH Micro or 3-4 mins Place in shallow dish. Cover and place on glass
turntable.
Cooking Charts

GRILL 1 15 mins Pre-heat grill. Place on high rack on splashguard in

metal tray on glass turntable. Turn halfway.
Beef Burgers (Frozen 240g GRILL 2 12-15 mins Pre-heat grill. Place on high rack on splashguard in
raw) (2) metal tray on glass turntable. Turn halfway
Joint CONVECTION 250°C 20 mins then per Pre-heat oven. Place joint in roasting dish and
followed by 180°C 500g place on wire shelf in lower position. Leave for 10
Rare: 20 mins mins after cooking and before carving.
Med: 25 mins
Well done: 30 mins
 Weight/ Choice of Cooking
Food Time (mins.) Instructions/ Guidelines
Quantity Modes
Mince HIGH then MEDIUM Micro 10 then 15 mins per 450g Place in a micro safe dish with stock and
seasonings. Cover, place on glass turntable and
stir halfway.
Rump/Sirloin 500g GRILL 1 15 mins med Pre-heat grill. Place on high rack on splash-
18 mins well done guard in metal tray on glass turntable. Turn
halfway.
Stewing steak 450g-675g Combi:CONVECTION 160°C 1hr-1hr 30mins Place in casserole dish with lid add stock and
+ WARM Micro vegetables. Cover, place on metal tray on glass
turntable and stir halfway.
CHICKEN FROM RAW – CAUTION: HOT FAT! REMOVE ACCESSORY WITH CARE.
Breasts, boneless 300g (2) MEDIUM Micro 5 mins Place in a shallow dish. Cover, place on glass
and skinless turntable.

61
600g (4) Combi: CONVECTION 220°C + 15 mins Place in shallow dish on metal tray on glass
SIMMER Micro turntable. Turn halfway.
Coated chicken 300g Combi: TURBO BAKE 240°C 10 mins Place on low rack on metal tray on glass
breast + GRILL 1 + WARM Micro turntable.
Chicken legs 1.0 kg MEDIUM Micro 15 mins Place in a shallow dish. Cover, place on glass
or turntable.
Cooking Charts

TURBO BAKE 250°C + 25 mins Pre-heat oven. Place on low rack on splash-
GRILL 1 guard in metal tray on glass turntable.
Drumsticks/Thighs 500g (4) MEDIUM Micro 7-8 mins Place in a shallow dish. Cover, place on glass
or turntable.
TURBO BAKE 250°C + 25 mins Pre-heat oven. Place on low rack on splash-
GRILL 1 guard in metal tray on glass turntable.

Kiev (fresh) 150g (1) Combi: TURBO BAKE 230°C 9-10 mins Place on metal tray on low rack on glass
+ GRILL 1 + Warm Micro turntable.
300g ((2) Combi: TURBO BAKE 230°C 15 mins Place on metal tray on low rack on glass
+ GRILL 1 + WARM Micro turntable.
 Weight/ Choice of Cooking
Food Time (mins.) Instructions/ Guidelines
Quantity Modes
Whole MEDIUM Micro 9 mins per 450g Place in a shallow dish. Cover and place on
or glass turntable.
Whole/Breast joints Combi: CONVECTION 190°C 12 mins per 450g Place on low rack on splashguard in metal tray
+ SIMMER Micro on glass turntable. Place breast side down. Turn
halfway.

EGGS – POACHED
1 egg 100ml water HIGH Micro then 1 min • Place water in a shallow dish. Place on glass
MEDIUM Micro 30 secs- soft turntable and heat for 1st cooking time.
40 secs- firmer • Add egg (size 3).
• Pierce yolk and white.
2 eggs 200ml water HIGH Micro 3 mins • Cover.
then • Cook for 2nd cooking time.

62
MEDIUM Micro 40 secs- soft • Then leave to stand for 1 min.
50 secs- firmer

4 eggs 400ml water HIGH Micro 5 ½ mins

then
MEDIUM Micro 1 min 20 secs- soft
Cooking Charts

1 min 50 secs- firmer

EGGS – SCRAMBLED. USE MICROWAVE SAFE BOWL
1 egg HIGH Micro 20 secs • Add 1 tbsp of milk for each egg used.
20secs • Beat eggs, milk and knob of butter together.
2 eggs HIGH Micro 30 secs • Place bowl on glass turntable
30 secs • Cook for 1st cooking time then stir.
4 eggs HIGH Micro 1 min • Cook for 2nd cooking time stirring halfway then
1 min stand for 1 min.
 Weight/
Food Choice of Cooking Modes Time (mins.) Instructions/ Guidelines
Quantity
FISH – FRESH FROM RAW
Lightly dusted fillets 300g Combi:TURBO-BAKE 230°C + 10 mins Place on low rack on metal tray on glass
GRILL 2 + WARM Micro turntable.
Breaded fillets 350g (x2) Combi: TURBO-BAKE 230°C + 10 mins Place on low rack on metal tray on glass
GRILL 1 +WARM Micro turntable. Turn halfway.
Cakes 200g (x2) Combi: TURBO-BAKE 230°C + 10 mins Place on low rack on metal tray on glass
GRILL 1 + WARM Micro turntable. Turn halfway.
Calamari 250g TURBO-BAKE 250°C + GRILL 1 10 mins Pre-heat oven. Place on metal tray on low rack
on glass turntable.
FIllets 300g MEDIUM Micro 4 mins Place in a shallow dish. Add 30 ml of liquid.
or Cover and place on glass turntable.
Combi: CONVECTION 190°C + 10 mins Place in shallow dish on low rack on metal tray
SIMMER Micro on glass turntable.

63
Breaded 200g Combi: TURBO-BAKE 240°C + 8-10 mins Place on metal tray on low rack on metal tray on
Scampi/Scallops GRILL 1 + WARM Micro glass turntable.
Steaks 350g (x2) MEDIUM Micro 4-5 mins Place in a shallow dish. Add 30 ml of liquid.
or Cover and place on glass turntable.
CONVECTION 190°C + SIMMER 10 mins Place in shallow dish on low rack on metal tray
Micro on glass turntable.
Cooking Charts

700g MEDIUM Micro 12 mins Place in a shallow dish. Add 30 ml of liquid.

Cover and place on glass turntable.
Whole x 1 250g MEDIUM Micro 3-4 mins Place in a shallow dish and pierce skin. Add 30ml
or of liquid. Cover and place on glass turntable.
Combi: TURBO-BAKE 180°C + GRILL 1 12-14 mins Place in a shallow dish. Place on low rack on metal
+ WARM Micro tray on glass turntable.

Whole x 2 500-600g MEDIUM Micro 6-7 mins Place in shallow dish and pierce skin. Add 30ml of
or liquid. Cover and place on glass turntable.
COMBI: TURBO-BAKE 220° + GRILL 1 15 mins Place in a shallow dish. Place on low rack on metal
+ WARM tray on glass turntable.
 Weight/
Food Choice of Cooking Modes Time (mins.) Instructions/ Guidelines
Quantity
FISH - FROZEN FROM RAW
Breaded fillets 350g (2) Combi: TURBO-BAKE 230°C + 12-15 mins Place on low rack on metal tray on glass
GRILL 2 + WARM Micro turntable. Turn halfway
Cakes 250g (2) Combi: TURBO-BAKE 250°C+ 12-14 mins Place on low rack on metal tray on glass
GRILL 2 + WARM Micro turntable. Turn halfway.

Calamari 300g Combi: TURBO-BAKE 250°C + 10-12 mins Place on metal tray on low rack on glass
GRILL 2 + WARM Micro turntable. Turn halfway.
Fish Fingers 125g (4) Combi: TURBO-BAKE 250°C + 7-8 mins Place on metal tray on low rack on glass
GRILL 2 + WARM Micro turntable. Turn halfway.
250g (8) Combi: TURBO-BAKE 250°C + 10 mins Place on metal tray on low rack on glass
GRILL 2 + WARM Micro turntable. Turn halfway.

64
Fillets 300g LOW Micro 8-9 mins Place in a shallow dish. Add 30ml of liquid.
Cover and place on glass turntable.
Scampi 300g Combi: TURBO-BAKE 240°C + 10-12 mins Place on metal tray on low rack on glass
GRILL 2 + SIMMER Micro turntable. Turn halfway.
Boil in the bag 150g MEDIUM Micro 7-8 mins Snip corner of bag and place bag sauce side
down in micro-safe dish on glass turntable.
Cooking Charts

Shake bag halfway through.

 Weight/
Food Choice of Cooking Modes Time (mins.) Instructions/ Guidelines
Quantity
FRUIT – PEEL, SLICE, CHOP INTO EVEN SIZED PIECES. PLACE IN SHALLOW HEATPROOF DISH ON GLASS TURNTABLE. SWEETEN WHILE HOT ACCORDING TO TASTE.
Baked apple- cored 200g MEDIUM Micro 4-5 mins Place in shallow heatproof dish with 15ml
(1tbsp) water on glass turntable.
Apples- stewed 500g HIGH Micro 5 mins Add 15ml (1tbsp) water. Cover and place on
glass turntable.

Apricots- stewed 300g MEDIUM Micro 3-4 mins Add 15ml (1tbsp) water. Cover and place on
glass turntable.
Pears- stewed 500g HIGH Micro 5-6 mins Add 15ml (1tbsp) water. Cover and place on
glass turntable.
Plums- poached 400g HIGH Micro 8 mins Add 300ml (1/2 pt) of water. Cover and place on
glass turntable.

65
Plums- stewed 500g HIGH Micro 6 mins Add 15ml (1tbsp) water. Cover and place on
glass turntable.
Rhubarb- stewed 500g HIGH Micro 5 mins Add 15ml (1tbsp) water. Cover and place on
glass turntable.

GAME- CAUTION: HOT FAT! REMOVE DISH WITH CARE.

Cooking Charts

Duck breast fillets 360g CONVECTION 200°C 35 mins Pre-heat oven. Prick the skin and place on low rack
on splashguard in metal tray on glass turntable.
Duck, whole CONVECTION 190°C 30 mins per 450g Pre-heat oven. Prick the skin and place in roasting
dish on wire shelf in lower position. Drain fat halfway.
Crispy Duck 500g Combi: TURBO BAKE 250°C + 15 mins Pre-heat oven and place duck on low rack on
GRILL 1 metal tray on glass turntable.
Pancakes HIGH Micro 40 secs Place on micro-safe plate on glass turntable.
Pheasant, whole CONVECTION 180°C 20-25 mins per 450g Preheat oven. Place pheasant in roasting dish
plus 20 mins and place on wire shelf in lower position.
 Weight/
Food Choice of Cooking Modes Time (mins.) Instructions/ Guidelines
Quantity
LAMB – FROM RAW – CAUTION: HOT FAT! REMOVE ACCESSORY WITH CARE.
Joint CONVECTION 180°C Medium 25 mins per Pre-heat oven. Place joint in roasting dish
450g plus 25 minutes or and place on wire shelf in lower position.
for Well Done 30 mins Turn halfway. Once cooked allow the joint
per 450g plus 30 min- to stand for 10 minutes- this will make the
utes. joint easier to carve.
Loin/Legs 500g GRILL 1 15-16 mins Medium Pre-heat grill. Place on high rack on splash-
18-20 mins Well Done guard in metal tray o glass turntable. Turn
halfway.
Chops/Cutlets 400g (4) GRILL 1 12-14 mins Medium Pre-heat grill. Place on high rack on splash-

66
16-18 mins Well Done guard in metal tray on glass turntable. Turn
halfway.
Casserole/Stewing 500g Combi: CONVECTION 160°C + 1hr 20-1hr 30 mins Place in casserole, add stock and
Lamb WARM Micro vegetables, cover with lid and place on
glass turntable. Stir halfway.
PASTA- N.B USE A LARGE BOWL.
Fusilli/Macaroni/ 200g HIGH Micro 10-12 mins Use 550ml (1 pint) boiling water. Add 15 ml oil.
Cooking Charts

Penne Cover, place on glass turntable and stir halfway.

Lasagne 250g HIGH Micro 8 mins Use 550ml (1 pint) boiling water. Add 15 ml oil.
Cover, place on glass turntable and stir halfway.
Linguine/ Tagliatelle 250g HIGH Micro 10 mins Use 700ml (1 1/4 pint) boiling water. Add 15 ml
oil. Cover, place on glass turntable and stir
halfway.
Spaghetti 250g HIGH Micro 7-8 mins Use 700ml (1 1/4 pint) boiling water. Add 15 ml
oil. Cover, place on glass turntable and stir
halfway
 Weight/
Food Choice of Cooking Modes Time (mins.) Instructions/ Guidelines
Quantity
PIZZA – FRESH CHILLED – N.B. REMOVE ALL PACKAGING.
Deep 555g Combi: TURBO BAKE 250°C + 15 mins Place pizza directly on low rack on metal tray
GRILL 1 + WARM Micro on glass turntable.
Thin and Crispy 140-180g Combi: TURBO BAKE 240°C + 5-6 mins Place pizza directly on low rack on metal tray
GRILL 1 + SIMMER Micro on glass turntable.
350g Combi: TURBO BAKE 250°C + 10-12 mins Place pizza directly on low rack on metal tray
GRILL 1 + WARM Micro on glass turntable.
PIZZA – FROZEN – N.B. REMOVE ALL PACKAGING.
Deep 450g Combi: TURBO BAKE 240°C + 12-14 mins Place pizza directly on low rack on metal tray on
GRILL 1 + SIMMER Micro glass turntable.
Individual deep 125-170g Combi: TURBO BAKE 240°C + 5-7 mins Place pizza directly on low rack on metal tray on
GRILL 1 + SIMMER Micro glass turntable.

67
Thin and crispy 350g Combi: TURBO BAKE 240°C + 7 mins Place pizza directly on low rack on metal tray on
GRILL 1 + SIMMER Micro glass turntable.
PORRIDGE – N.B: USE A LARGE BOWL.
1 serving 25g oats HIGH Micro 1 ½ mins Place bowl on glass turntable and stir halfway.
Cooking Charts

150ml (1/4 pt
milk)
2 servings 50g oats HIGH Micro 3 mins Place bowl on glass turntable and stir halfway.
275ml (1/2 pt
milk)
4 servings 100g oats HIGH Micro 6 mins Place bowl on glass turntable and stir halfway.
550ml (1 pt
milk)
 Weight/
Food Choice of Cooking Modes Time (mins.) Instructions/ Guidelines
Quantity
POTATO PRODUCTS PART COOKED – FROZEN
Croquettes/Hash 300g TURBO BAKE 250°C + GRILL 1 12-14 mins Pre-heat oven. Place on metal tray on low rack
Browns/Waffles on glass turntable. Turn halfway.
Smiley faces 300g TURBO BAKE 250°C + GRILL 1 10 mins Pre-heat oven. Place on metal tray on low rack
on glass turntable. Turn halfway.
Oven Fries/Southern 300g TURBO BAKE 250°C + GRILL 1 12-14 mins Pre-heat oven. Place on metal tray on low rack
Fries/Wedges on glass turntable. Turn halfway.
QUORN®
Burgers 227g (2) HIGH Micro or 2-3 mins Place on a micro-safe dish on glass turntable.
GRILL 2 8-10 mins Pre-heat grill. Place on high rack on splashguard in
metal tray on glass turntable. Turn halfway.
Croutes 350g (2) Combi: TURBO-BAKE 230°C + 8-9 mins Place on low rack on metal tray on glass turntable.

68
GRILL 2 + WARM Micro Turn halfway.
Escalopes 240g Combi: TURBO-BAKE 220°C + 10 mins Place on low rack on metal tray on glass turntable.
GRILL 2 + WARM Micro Turn halfway.
RICE
Basmati 250g HIGH Micro 10 mins Use 550ml (1 pt) boiling water. Cover, place on
glass turntable and stir halfway. Leave to stand
Cooking Charts

2-3 mins.
Basmati- Brown 250g HIGH Micro 20 mins Use 700ml (1 1/4 pt) boiling water. Cover,
place on glass turntable and stir halfway.
Leave to stand 2-3 mins.
Easy Cook Long 250g HIGH Micro 15 mins Use 550ml (1 pt) boiling water. Cover, place on
Grain glass turntable and stir halfway. Leave to stand
2-3 mins.
Long Grain White 250g HIGH Micro 10 mins Use 550ml (1 pt) boiling water. Cover, place on
glass turntable and stir halfway. Leave to stand
2-3 mins.
 Weight/
Food Choice of Cooking Modes Time (mins.) Instructions/ Guidelines
Quantity
SAUSAGES FROM RAW – CAUTION: HOT FAT! REMOVE ACCESSORY WITH CARE.
Chunky/Thick 450g (4) TURBO BAKE 240°C + GRILL 1 15 mins Pre-heat oven. Place on low rack on splash-
sausages guard in metal tray. Turn halfway.
Cocktail 350g (12) GRILL 2 10-12 mins Pre-heat grill. Place on enamel shelf in upper
sausages/Thin position. Turn halfway.
Vegetarian 300g (6) GRILL 2 10-12 mins Pre-heat grill. Place on enamel shelf in upper
position. Turn halfway.
TURKEY
Breasts, boneless 500g MEDIUM Micro 8 mins Place in a shallow dish on glass turntable. Cover
and skinless and turn halfway.
Whole Combi: CONVECTION 190°C + 11-12 mins per 450g Place on low rack on metal tray on glass turntable.

69
SIMMER Micro Start breast side down and turn halfway.
FRESH VEGETABLES – PLACE IN SHALLOW DISH (EXCEPT JACKET POTATOES).
Asparagus 200g HIGH Micro 3-4 mins Add 3 tbsp (45ml) water. Cover and place on glass
turntable.
Baby corn 200g HIGH Micro 5 mins Add 3 tbsp (45ml) water. Cover and place on glass
turntable.
Cooking Charts

Beetroot 450g HIGH Micro 12 mins Add 3 tbsp (45ml) water. Cover and place on glass
turntable.
Broccoli 250g HIGH Micro 5-6 mins Add 3 tbsp (45ml) water. Cover and place on glass
turntable.
Brussel Sprouts 200g HIGH Micro 5-6 mins Add 3 tbsp (45ml) water. Cover and place on glass
turntable.
Butternut Squash 400g HIGH Micro 8 mins Add 3 tbsp (45ml) water. Cover and place on glass
turntable.
 Weight/
Food Choice of Cooking Modes Time (mins.) Instructions/ Guidelines
Quantity
FRESH VEGETABLES- Place in shallow dish (except jacket potatoes).
Cabbage- sliced 300g HIGH Micro 6-7 mins Add 3 tbsp (45ml) water. Cover and place on glass
turntable.
Carrots- sliced 200g HIGH Micro 5 mins Add 3 tbsp (45ml) water. Cover and place on glass
turntable.
Cauliflower- florets 400g HIGH Micro 7-8 mins Add 3 tbsp (45ml) water. Cover and place on glass
turntable.

Courgettes 250g HIGH Micro 3-4 mins Add 3 tbsp (45ml) water. Cover and place on glass
turntable.
Corn on the cob x2 HIGH Micro 6-7 mins Add 3 tbsp (45ml) water. Cover and place on glass
turntable.

70
Leeks- sliced 400g (4) HIGH Micro 7 mins Add 3 tbsp (45ml) water. Cover and place on glass
turntable.
Mushrooms 250g HIGH Micro 3 mins Add 3 tbsp (45ml) water. Cover and place on glass
turntable.
Parsnips- parboiled 300g HIGH Micro 2-3 mins Add 3 tbsp (45ml) water. Cover and place on glass
Cooking Charts

for roasting turntable.

-sliced 300g HIGH Micro 4-5 mins Add 3 tbsp (45ml) water. Cover and place on glass
turntable.

Peas 200g HIGH Micro 3-4 mins Add 3 tbsp (45ml) water. Cover and place on glass
turntable.
Potatoes- boiled 500g HIGH Micro 8-10 mins Add 3 tbsp (45ml) water. Cover and place on glass
turntable.
Potatoes- Par-boiled 500g HIGH Micro 4-5 mins Add 3 tbsp (45ml) water. Cover and place on glass
turntable.
 Weight/
Food Choice of Cooking Modes Time (mins.) Instructions/ Guidelines
Quantity
FRESH VEGETABLES- Place in shallow dish (except jacket potatoes).
Jacket potatoes- x1 HIGH POWER OR 7 mins Place directly on glass turntable.
250g each Combi: TURBO-BAKE 250°C+ 18-20 mins Place on low rack on metal tray on glass turntable.
GRILL1+SIMMER MICRO
x2 HIGH POWER or 12 mins Place directly on glass turntable.
Combi: TURBO-BAKE 250°C+ 20-22 mins Place on low rack on metal tray on glass turntable.
GRILL1+SIMMER MICRO
x4 HIGH POWER or 15 mins Place directly on glass turntable.
Combi: TURBO-BAKE 250°C+ 30 mins Place on low rack on metal tray on glass turntable.
GRILL1+SIMMER MICRO
x6 HIGH POWER or 20 mins Place directly on glass turntable.
Combi: TURBO-BAKE 250°C+ 35 mins Place on low rack on metal tray on glass turntable.
GRILL1+SIMMER MICRO

71
Runner beans 200g HIGH Micro 5-6 mins Add 3 tbsp (45ml) water. Cover and place on glass
turntable.
Spinach 300g HIGH Micro 3 ½ mins Add 3 tbsp (45ml) water. Cover and place on glass
turntable.
Sugar Snap Peas 300g HIGH Micro 5 mins Add 3 tbsp (45ml) water. Cover and place on glass
Cooking Charts

turntable.
Swede- cubed 450g HIGH Micro 7-8 mins Add 3 tbsp (45ml) water. Cover and place on glass
turntable.
Swede- diced for 450g HIGH Micro 12-14 mins Add 3 tbsp (45ml) water. Cover and place on glass
mashing turntable.
Sweet Potato 400g HIGH Micro 7-8 mins Add 3 tbsp (45ml) water. Cover and place on glass
turntable.
Turnip 300g HIGH Micro 10 mins Add 3 tbsp (45ml) water. Cover and place on glass
turntable.
 Weight/
Food Choice of Cooking Modes Time (mins.) Instructions/ Guidelines
Quantity
FROZEN VEGETABLES – PLACE IN SHALLOW DISH EXCEPT ONION RINGS.
Battered Onion 250g CONVECTION 250°C 10 mins Pre-heat oven. Place on metal tray on low rack.
Rings Turn halfway.
Beans- green 250g HIGH Micro 5 mins Add 30 ml (2tbsp) water. Cover and place on glass
turntable.
Brocolli- florets 250g HIGH Micro 5 mins Add 30 ml (2tbsp) water. Cover and place on glass
turntable.
Carrots- sliced 200g HIGH Micro 5-6 mins Add 30 ml (2tbsp) water. Cover and place on glass
turntable.
Cauliflower 250g HIGH Micro 6 mins Add 30 ml (2tbsp) water. Cover and place on glass
turntable.
Mixed vegetables 250g HIGH Micro 5 mins Add 30 ml (2tbsp) water. Cover and place on glass
turntable.

72
Peas 200g HIGH Micro 4 mins Add 30 ml (2tbsp) water. Cover and place on glass
turntable.
Soya Beans 200g HIGH Micro 3 mins Add 30 ml (2tbsp) water. Cover and place on glass
turntable.
Spinach 250g HIGH Micro 5 mins Add 30 ml (2tbsp) water. Cover and place on glass
turntable.
Cooking Charts

Sweetcorn 200g HIGH Micro 4-5 mins Add 30 ml (2tbsp) water. Cover and place on glass
turntable.
Increasing and Decreasing Recipes
INCREASING RECIPES • When doubling a recipe from 4 to 8
add on half the original cooking time, i.e.
• To increase a recipe from 4 to 6 serv-
30 mins. on MEDIUM power for 4 serv-
ings, increase each ingredient listed by
ings will become 45 mins. on MEDIUM
half. To double the quantity, simply dou-
power for 8 servings.
ble every ingredient listed.
DECREASING RECIPES
• Do not forget that large quantities will
require a larger dish. Make sure that it is • To decrease a recipe from 4 servings to
deep enough to prevent the recipe from 2 servings, halve the ingredients listed.
boiling over during cooking. • Choose a dish that is proportionally
• Cover as directed in the recipe. Stir or smaller than the one recommended in
rearrange foods as recommended. the recipe, however make sure it is deep
enough to stop food boiling over.
• Increase the stand times by 5 mins. per
lb. • Allow half to two-thirds of the original
cooking time, i.e. 30 mins. on MEDIUM
• Always check the recipe during cooking. power for 4 servings will become 15-20
mins. on MEDIUM power for 2 servings.
• When increasing the ingredients to 6
servings, add an extra one third of the
original cooking time, i.e.. 30 mins. on
MEDIUM power for 4 servings will
become 40 mins. on MEDIUM power for
6 servings.

Using Recipes from Other Books

The best way to convert a family favourite
dish is to find a similar recipe in a cookery
book to give you a guide to the correct
method and timings to use.
Many cookbooks refer to 650W ovens,
however since 1990 oven output powers
have been set by a new standard (IEC).
When using other cookbooks, the 1000 W
output power of your oven must be allowed
for. Use the same power level suggested
e.g. HIGH or MEDIUM and select the same
cooking time suggested, however CHECK
the progress of the food during cooking
and adjust the time if necessary.

Cooking for One

• For one serving quarter ALL ingredients
listed.
• Choose a dish that is proportionally
smaller than the one recommended in
the recipe.
• Use the same cooking power recom-
mended in the original recipe.
• Start by cooking for one quarter of the
recommended cooking time, although
extra time in most cases will be required.
• Always check the food during cooking.
• There is not a great saving for reduced
quantities of soups, casseroles, stews
and rice, as a minimum time is required
to tenderise meats and blend flavours.
• When cooking for one it often makes
sense to cook for two and plate up both
meals. Freeze one meal for a later date.

73
 Soups and Starters

Ingredients
25g (1oz) butter Carrot & Orange Soup Serves 4
1 medium onion,
coarsely chopped Dish: 3 litre (6 pt) bowl
700g (1½ lb) peeled Oven Accessory: glass turntable
carrots, sliced
1. Place the butter and onion in a large bowl. Place on glass
700ml (1¼ pints) veg-
turntable and cook on HIGH MICROWAVE for 2 mins.
etable stock
grated zest of ½ 2. Add the carrots, cover and cook on HIGH MICROWAVE for 5
orange mins. stirring halfway.
90ml (6tbsp) orange 3. Add stock, orange zest and juice. Cover and cook on MEDIUM
juice MICROWAVE for 20 mins. or until the carrots are soft, stirring
60ml (4tbsp) crème halfway. Allow to cool slightly.
fraiche 4. Place in liquidiser and purée until smooth.
salt & black pepper
S T A R T E R S

5. Stir in the crème fraiche and season to taste. Heat on MEDIUM

15ml (1tbsp) fresh
MICROWAVE for 3 mins. or until piping hot.
chives, cut into pieces
6. Garnish with fresh chives.

Ingredients
Cream of Mushroom Soup
&

15g (½oz) dried porcini Serves 4

700ml (1¼ pt) veg-
S O U P S

etable stock
Dish: 3 litre (6pt) bowl
25g (1oz) butter
2 garlic cloves, crushed Oven Accessory: glass turntable
60ml (4tbsp) finely
chopped parsley
1. Soak mushrooms in 300ml (½ pint) stock for 20 mins.
400g (14oz) chestnut
mushrooms, roughly 2. Strain the porcini mushrooms and coarsely chop. Add the soak-
chopped ing liquid to the remaining stock.
150 ml (¼ pt) dry white 3. Place the butter, garlic and parsley in bowl. Place on glass
wine turntable and cook on HIGH MICROWAVE for 1 min.
45 ml (3tbsp) double
4. Add the chopped mushrooms and porcini to the parsley mixture.
cream
salt & freshly ground Cover and cook on HIGH MICROWAVE for 5 mins.or until soft-
black pepper ened. Stir halfway.
5. Add wine and stock. Cover and cook on MEDIUM MICROWAVE
for 15 mins. stirring halfway. Allow to cool slightly.
6. Place in liquidiser and puree until smooth.
7. Return puree to the bowl. Stir in cream and season to taste.
Heat on MEDIUM MICROWAVE for 3 mins. or until piping hot.

74
Ingredients
15ml (1tbsp) olive oil Sweet Potato Soup Serves 4
1 medium onion,
coarsely chopped Dish: 3 litre (6 pt) bowl
2 cloves garlic, crushed Oven Accessory: glass turntable
700g (1½ lb) sweet
potatoes, peeled and 1. Place the oil, onion and garlic in a large bowl. Place on glass
chopped turntable and cook on HIGH MICROWAVE for 2 mins.
1 large red pepper,
2. Add the potato and pepper. Cover and cook on HIGH
deseeded and chopped
MICROWAVE for 5 mins.
700ml (1¼ pints) veg-
etable stock 3. Add stock, cover and cook on MEDIUM MICROWAVE for 20
150ml (¼ pt) coconut mins. or until the potatoes are soft, stirring halfway. Allow to cool
milk slightly.
salt and pepper 4. Place in liquidiser and puree until smooth.

S T A R T E R S
5. Stir in the coconut milk and season to taste. Heat on MEDIUM
MICROWAVE for 3 mins. or until piping hot.

Ingredients
250g (9oz) streaky Pork and Liver Terrine Serves 4-6

&
bacon, de-rinded
225g (8oz) minced Dish: 600ml (1 pint) earthenware terrine or Pyrex® loaf dish

S O U P S
pork Oven Accessory: glass turntable and metal tray
225g (8oz) pigs liver,
chopped
½tsp (3ml) rosemary 1. Line base and sides of dish with bacon rashers, stretching each
½tsp (3ml) thyme rasher slightly with a knife.
½tsp (3ml) ground
2. Place the pork, liver, herbs, spices, seasoning and wine in a non
mace
metallic bowl and marinate for 2 hours in the fridge.
½tsp (3ml) allspice
salt & freshly milled 3. Place butter, shallots and garlic in bowl. Place on glass turntable
black pepper and cook on HIGH MICROWAVE for 2 mins. Cool.
30ml (2tbsp) dry white 4. Combine the meat marinade with the onion mixture. Add the egg
wine and flour and mix well.
15g (½oz) butter 5. Turn into the bacon lined dish. Smooth the top and fold over the
2 shallots, finely bacon.
chopped
6. Cover with greaseproof paper, place on metal tray and cook on
1 clove garlic, crushed
COMBINATION: CONVECTION 160°C + WARM MICROWAVE
1 egg, beaten
for 35-40 mins.
15g (½oz) plain flour

75
 Ingredients
250g (9oz) ready made Onion & Feta Cheese Tartlets Serves 6
puff pastry
15 ml (1tbsp) olive oil Dish: 3 litre (6 pt) bowl and baking sheet 32x23cm (12½" x 9")
225g (8oz) onions greased
peeled & sliced Oven Accessory: glass turntable + enamel shelf, greased +
25g (1oz) pine nuts wire shelf in upper position
100g (4oz) feta cheese
crumbled 1. Roll out the puff pastry and cut out 6 circles each 10cm (4
25g (1oz) pitted black inches) in diameter. Chill pastry for 30 mins.
olives roughly chopped
2. Put oil and onions into large bowl. Cover, place on glass
75g (3oz) sun-dried
turntable and cook on HIGH MICROWAVE for 12-15mins. Cool
tomatoes, roughly
for 5 mins.
chopped
15g (½oz) capers 3. Preheat oven with wire shelf in upper position on CONVECTION
salt and freshly ground 220°C.
black pepper 4. Stir nuts, cheese, olives, sun-dried tomatoes and capers into
onion mixture. Season well.
5. Place 3 pastry circles on the baking sheet and 3 on the greased
S T A R T E R S

enamel shelf and prick with a fork.

6. Divide the onion mixture among the pastry circles.
7. Place the enamel shelf in the lower position and the baking tray
on the wire shelf in the upper position and cook on CONVEC-
TION 220°C for 15mins. or until golden brown.

Ingredients
&

250g (9oz) tail end of Prawn & Salmon Filo Parcels Serves 4
salmon, boned,
S O U P S

skinned, and cut into Dish: large bowl

bite-sized pieces. Oven Accessory: enamel shelf, greased in lower position
125g (4½oz) cooked
peeled prawns 1. Combine salmon and prawns. Sprinkle with lemon juice and
juice of ½ lemon season to taste.
salt & black pepper
2. Pre-heat the oven empty on CONVECTION 190°C.
125g (4½oz) filo pastry
50g (2oz) butter, 3. Cut the filo pastry into 8 squares measuring 18cm (7 in).
melted 4. Brush 2 squares with the melted butter, covering the remaining
squares with a damp tea towel.
5. Place ¼ of the salmon & prawn mixture in the middle of one but-
tered filo square.
6. Fold 2 sides of the filo to form a rectangle. Fold one of the open
ends over the filling and the other one underneath.
7. Place this parcel on the second buttered square and draw up
the edges and seal the parcel.
8. Repeat steps 4-7 three more times
9. Place parcels on enamel shelf and brush with melted butter.
10.Cook on CONVECTION 190°C for 20 mins. or until crisp and
golden.

76
Ingredients
200g (7oz) or 4-5 large Red Pepper & Mushroom Bruschetta Serves 4
flat mushrooms, sliced
10ml (2 tsp) olive oil Dish: large bowl
8 slices ciabatta Oven Accessory: glass turntable + metal tray on high wire rack
25g (1oz) softened but-
ter beaten with 1 1. Place mushrooms in a bowl and drizzle with olive oil. Place on
chopped clove of garlic glass turntable and cook on HIGH MICROWAVE for 3 mins.
150g (5oz) jar roasted Leave to cool slightly.
red peppers, sliced if
2. Pre-heat grill on GRILL 1.
necessary
100g (4oz) firm goat’s 3. Spread one side of each slice of ciabatta with garlic butter.
cheese 4. Place the ciabatta slices on the metal tray on rack and toast on
GRILL 1 for 3 mins.
5. Turn the ciabatta slices over and layer mushrooms and pepper
on top of them. Cut the goat’s cheese into 8 slices and put one
slice on top of each stack.
6. Cook on COMBINATION: GRILL 1 + SIMMER MICROWAVE for
3-4 mins. or until cheese has started to melt.

S T A R T E R S
Ingredients
1 small French Brie & Cranberry Crostini Serves 4
baguette, cut into 8
slices Oven Accessory: glass turntable + metal tray on high wire rack
60 ml (4tbsp) cranberry
sauce

&
175g (6oz) brie, sliced 1. Pre-heat grill on GRILL 1.
sesame seeds

S O U P S
2. Place the slices of baguette on the metal tray. Place on rack and
toast on GRILL 1 for 3 mins. or until lightly toasted.
3. Turn the slices over and spread each slice with cranberry sauce.
4. Top with a slice of brie and sprinkle with sesame seeds.
5. Cook on COMBINATION: GRILL 1 + SIMMER MICROWAVE for
3-4 mins. or until cheese has started to melt and sesame seeds
turn golden.

77
 Ingredients
50g (2oz) butter Garlic Mushrooms with Herbs Serves 4
1garlic clove, crushed
15ml (1tbsp) dried Dish: small bowl
mixed herbs Oven Accessory: shallow dish
salt & pepper
8 field mushrooms 1. Put butter, garlic, herbs and seasoning into a bowl. Place on
approx 225g (8oz) glass turntable and soften on MEDIUM MICROWAVE for 20
secs.
2. Place the mushrooms in dish and spoon butter mixture over
them.
3. Cook on LOW MICROWAVE for 8-10 minutes or until just
tender.
S T A R T E R S

Ingredients
young spinach leaves Mushroom Paté Serves 4
25g (1oz) butter
2 garlic cloves, crushed Dish: 18 cm (7") souffle dish lightly greased, large bowl
450g (1lb) mushrooms, Oven Accessory: glass turntable + metal tray
finely chopped
&

75g (3 oz) fine oatmeal

1 egg yolk 1. Remove the stalks from the spinach and use the leaves to line
S O U P S

100g (4oz) cream the souffle dish, reserving leaves for the top.
cheese 2. Place the butter and garlic in a large bowl. Place on glass
30ml (2tbsp) chopped
turntable and cook on HIGH MICROWAVE for 1 min. Add the
fresh herbs
mushrooms, cover and cook on HIGH MICROWAVE for 5 mins.
15ml (1tbsp) lemon
or until softened. Stir in remaining ingredients and beat well.
juice
3. Spoon the paté mixture into the lined souffle dish and cover with
the reserved spinach leaves. Cover with a circle of greaseproof
paper. Place on metal tray and cook on COMBINATION: CON-
VECTION 190°C + SIMMER MICROWAVE for 25 mins. or until
firm to the touch. Leave to cool before serving.

78
Fish
Fish cooks very well by
microwave as it stays
moist and the lingering fish
smells left in conventional
ovens are avoided.
WHEN IS FISH
COOKED?
Fish is cooked when it
flakes easily and becomes
opaque.
For fish with a strong
odour, eliminate the smell
after cooking by placing
600 ml (1 pt) of boiling
water and 1 sliced lemon
in a large bowl, cook on
SIMMER for 20 mins.
Wipe out oven with a dry
cloth.
WHOLE FISH
If cooking 2 whole fish
together, they should be
arranged head to tail for
even cooking.
Large whole fish must
have the tail and head
shielded halfway through
cooking with smooth
pieces of tin foil secured
with cocktail sticks.

ARRANGING LIQUID NOISE

Thin fillets of fish i.e. Fresh fish should always During cooking, popping
plaice, should be rolled up be sprinkled with 30 ml (2 sounds may be heard.
prior to cooking to avoid tbsp) of lemon juice, white This is due to moisture
overcooking on the thinner wine or water. trapped between the flesh,

outside edge and tail.
Fish steaks should be
arranged in a circle,
thicker part to the outside.
Cover with cling film or lid.
When cooking Frozen fish,
add liquid as above for
even cooking.
Do not sprinkle salt onto
fish before cooking as this
may make the fish dry.
F I S H
particularly with oily fish
such as salmon and mack-
erel. This can be min-
imised when cooking if the
skin and flesh is pierced
several times with a cock-
tail stick.

Ingredients
1.0 Kg (2lb 2oz) mus- Steamed Mussels with Garlic Serves 4
sels
15ml (1tbsp) olive oil Dish: large shallow dish
1 onion finely chopped Oven Accessory: glass turntable
2 garlic cloves, crushed
150ml (5fl.oz) dry white 1. Scrub mussels and pull off any beards discarding any broken or
wine open shells.
1 bunch flat-leaf pars-
2. Place oil, onion and garlic in dish. Place on glass turntable and
ley, finely chopped
cook on HIGH MICROWAVE for 2 mins. Add wine and cook on
HIGH MICROWAVE for 3 mins.
3. Add the mussels and cook on HIGH MICROWAVE for 5-6 mins.
Discard any unopened shells.
4. Add the parsley and stir before serving.

79
 Ingredients
4 salmon fillets each Soy and Honey Salmon Serves 4
100-150g (4-6oz)
marinade Dish: small bowl
15ml (1tbsp) honey Oven Accessory: glass turntable
30ml (2tbsp) dark soy
sauce 1. Mix the marinade ingredients together. Pour marinade over
15ml (1tbsp) sherry salmon in dish and leave to marinate for 2-3 hrs in the fridge.
1 garlic clove, crushed
2. Cover salmon with pierced cling film and place on glass turntable.
5ml (1tsp) fresh root
Cook salmon on MEDIUM MICROWAVE for 6-7 mins, basting
ginger, grated
halfway.
NOTE: For 2 fillets the marinade quantities should be halved and
total cooking time reduced to 3-4 mins. on MEDIUM
MICROWAVE.

Ingredients
4 salmon fillets each Salmon with Mango Salsa Serves 4
F I S H

100-150g (4-6oz)
marinade Dish: shallow dish
45ml (3tbsp) white Oven Accessory: glass turntable
wine
1 garlic clove, crushed 1. Mix the marinade ingredients together. Pour marinade over
5ml (1tsp) fresh root salmon in dish and leave to marinate for 2-3 hrs in the fridge.
ginger, grated
2. Cover salmon with pierced cling film and place on glass
mango salsa
turntable. Cook salmon on MEDIUM MICROWAVE for 6-7 mins.
2 red chillies, seeds
removed, thinly sliced 3. Mix all the salsa ingredients together
100g (4oz) peeled 4. Serve salmon with the salsa.
cooked prawns NOTE: For 2 fillets the marinade and salsa quantities should be
4 spring onions, thinly halved and total cooking time on MEDIUM MICROWAVE should
sliced be reduced to 3-4 mins.
1 small garlic clove,
finely chopped
1 ripe but firm avo-
cado, peeled and
chopped
½ ripe mango, peeled
and chopped
1 lime, juice of

80
Ingredients
2 trout, 225-300g (8- Stuffed Citrus Trout Serves Serves 4
11oz) each
Stuffing: Oven Accessory: glass turntable + metal tray on low wire rack
4 spring onions, finely
chopped 1. Wash the fish and pat dry. Fill the fish cavities with the onions,
50g (2oz) button mush- mushrooms and ginger and arrange the fish on the metal tray.
rooms, finely sliced
2. Pour over the soy sauce and lime juice. Season and marinade
2cm (¾”) cube fresh
for one hour in the fridge.
ginger, peeled and
grated 3. Place tray on rack and cook on COMBINATION: TURBO-BAKE
15ml (1tbsp) soy sauce 200°C + GRILL 1 + WARM MICROWAVE for 15 mins.
juice of 1 lime
salt&pepper

Ingredients
60ml (4tbsp) natural Sun Dried Tomato Fish Bake Serves 4

F I S H
low fat yoghurt
30ml (2tbsp) sun-dried Dish: small bowl
tomato pesto Oven Accessory: glass turntable + metal tray on high rack
30ml (2tbsp) chopped
fresh parsley or dill
2 x 175g (6oz) cod or 1. Mix the yoghurt, pesto and 15ml (1 tbsp) of the parsley or dill
haddock fillets, skinned and season well.
1 lime, juice of
2. Place fish fillets on metal tray and pour over the yoghurt sauce.
3. Place tray on rack and cook on COMBINATION: GRILL 2 +
MEDIUM MICROWAVE for 8-9 mins.
4. Sprinkle the remaining parsley or dill over the dish and serve
with salad and crusty bread.

81
 Ingredients
juice of ½ lemon Mediterranean Fish Bake Serves 4
100g (4oz) fresh pesto
sauce Dish: large ovenproof rectangular dish approx. 27 x 23 cm
salt and pepper (11”x9”)
4 x 175g (6oz) thick cut Oven Accessory: glass turntable + low wire rack on metal tray
haddock or cod fillets
700g (1½ lb) waxy 1. Mix lemon juice, pesto and seasoning together and spoon over
new potatoes (such as the fish in a non metallic dish. Leave to marinade in the fridge
charlotte) for 1-2 hours.
2 medium red onions
2. Cut vegetables into even sized chunks and toss with the garlic
1 red pepper, seeded
and oil. Place in dish on the low wire rack and cook on COMBI-
1 yellow pepper,
NATION: TURBO-BAKE 220°C + GRILL 2 + SIMMER for 25-
seeded
1 orange pepper, 30mins. Turn halfway.
seeded 3. Scatter the black olives over the vegetables and place the fish
2 garlic cloves, crushed and marinade on top of the vegetables.
15ml (1tbsp) extra vir- 4. Cook on COMBINATION: TURBO-BAKE 220°C + GRILL 3 +
gin olive oil LOW MICROWAVE for 20 mins. or until cooked through.
100g (4oz) black
olives, chopped
(optional)
lemon wedges and
crisp green salad, to
serve

Ingredients
Special Occasion Fish Pie
F I S H

450g (1lb) white fish Serves 4

50g (2oz) butter
50g (2oz) flour Dish: shallow oval dish, large jug
450 ml (¾ pt) milk Oven Accessory: glass turntable + low wire rack on metal tray
300 ml (½ pt) white
wine
450g (1lb) mixed 1. Place the white fish with 30ml (2 tbsp) water in a shallow dish.
seafood Cover, place on glass turntable and cook on AUTO FRESH
6 gherkins, diced FISH PROGRAM or on HIGH MICROWAVE for 4-5 mins. Drain,
15ml (1tbsp) fresh skin and remove any bones.
parsley
2. Place potatoes in a large shallow dish with 45ml (3tbsps) water
10ml (2tsp) dill
and cover. Place on glass turntable and par-boil on HIGH
salt and pepper
Rosti topping: MICROWAVE for 7 mins. and then allow to cool slightly.
900g (2 lb) potatoes 3. Make the sauce by melting the butter in a large jug on HIGH
15 ml (1tbsp) capers MICROWAVE for 1 min. and then stir in flour to make a roux.
50g (2oz) butter, Mix in the milk and wine gradually, stirring continuously until well
melted combined and cook on HIGH MICROWAVE for 3 mins. Stir and
50g (2oz) cheddar cook for a further 2 mins. on HIGH MICROWAVE stirring
cheese, grated halfway. Mix in the fish, mixed seafood, gherkins and herbs.
Season and pour into the dish.
4. Grate the potatoes and mix in the capers, melted butter and
grated cheese. Pile onto fish sauce without pressing firmly to
keep the grated form.
5. Place dish on low wire rack and cook on COMBINATION:
TURBO-BAKE 220°C + GRILL 3 + SIMMER MICROWAVE for
30mins. or until piping hot and golden.

82
Ingredients
For the sauce Prawn and Haddock Pie Serves 6
15g (½oz) butter
15g (½oz) flour Dish: large jug, shallow dish 20 x 25cm (8"x10")
275ml (½pint) milk Oven Accessory: glass turntable + low wire rack on metal tray
350g (12oz) fresh had-
dock fillet 1. Place butter in a large jug on glass turntable and melt on HIGH
350g (12oz) fresh MICROWAVE for 30 secs. Stir in flour to make a roux.
undyed smoked had- 2. Then add the milk gradually, stirring continuously until well combined
dock and cook for 2 mins. on HIGH MICROWAVE. Stir and cook for a further
100g (4oz) prawns 2 mins. on HIGH MICROWAVE stirring halfway. Season and set aside.
salt & pepper 3. Place fresh and smoked haddock into dish with 30ml (2tbsp) milk.
1tbsp chopped flat leaf Cover, place on glass turntable and cook fish on AUTO FRESH FISH
parsley PROGRAM or on MEDIUM MICROWAVE for 15mins. Drain, skin and
For the topping remove any bones.
700g (1 ½ lb) potatoes, 4. Flake the fish into dish and scatter the prawns over. Pour over the
peeled, chopped into sauce, season and sprinkle with chopped parsley.
small chunks 5. Place potatoes in a dish with 45ml (3tbsp) water. Cover, place on glass
450g (1lb) Swede, turntable and cook on AUTO POTATOES BOILED PROGRAM or on
diced HIGH MICROWAVE for 10-12 mins until soft. Drain.
50g (2oz) butter 6. Place Swede in a dish with 45ml (3tbsp) water. Cover, place on glass
turntable and cook and cook on AUTO FRESH VEGETABLE PRO-
GRAM or on HIGH MICROWAVE for 15 mins.
7. Mash potato with 25g (1oz) butter.
8. Mash swede with 25g (1oz) butter and mix in 2tbsp of mashed potato.

F I S H
9. Spoon alternate lines of potato and swede over the top of the fish mix-
ture to cover. Fluff up with a fork.
10.Place dish on low wire rack and cook on COMBINATION: TURBO-
BAKE 230°C + GRILL 3 + LOW MICROWAVE for 18-20 mins.
Ingredients
600g (1lb 5oz) pota- Family Fish Pie Serves 4
toes, cooked and sliced
450g (1lb) smoked Dish: shallow dish, large casserole
haddock Oven Accessory: glass turntable + metal tray
30ml (2 tbsp) lemon
juice 1. Place potatoes in a dish with 45ml (3tbsp) water. Cover, place on glass
1 large onion, sliced turntable and par-boil on HIGH MICROWAVE for 7-8 mins.
15ml (1 tbsp) oil 2. Arrange fish in a shallow dish and add lemon juice. Cover, place on glass
40g (1½oz) butter turntable and cook on HIGH MICROWAVE for 4-5mins. or until it flakes
40g (1½oz) flour easily.
3ml ( ½tsp) mustard 3. Place onion and oil in a bowl. Cook on HIGH MICROWAVE for 3 mins. or
600ml (1 pt) milk until the onion is soft.
salt and pepper 4. Melt the butter on HIGH MICROWAVE for 30 secs. Stir in the flour and
100g (4 oz) Red mustard and cook for a further 15 secs. Add milk and seasoning, gradu-
ally stir to a smooth paste. Cook on HIGH MICROWAVE for 5 mins. or
Leicester cheese
until the sauce is thick and bubbling. Stir twice during cooking.
75g (3oz) wholemeal
5. Add 75 g (3 oz) of grated cheese to the sauce and stir well.
breadcrumbs
6. Flake the fish and arrange in a serving dish. Add onions and place the
sliced potatoes on top.
7. Pour over the cheese sauce. Sprinkle with breadcrumbs and remaining
cheese.
8. Place on metal tray and cook on Combination: CONVECTION 190°C +
SIMMER MICROWAVE for 15-20 mins. or until golden brown and piping
hot.
83
 Ingredients
1 medium onion, finely Mixed Seafood Gratin Serves 4
chopped
2 garlic cloves, crushed Dish: 23 cm (9") round gratin dish
50g (2oz) butter Oven Accessory: glass turntable + low wire rack on metal tray
25g (1oz) plain flour
100 ml (4fl.oz) white
wine 1. Place onion and garlic in dish with butter. Place on glass
100 ml (4fl.oz) milk turntable and cook on HIGH MICROWAVE for 3mins.
150 ml (¼ pt) single
2. Add the flour and pour in the wine and milk gradually. Stir well.
cream
Cook on HIGH MICROWAVE for 2 mins, stirring halfway. Add
100g (4oz) Emmental
the cream and cheese and cook on HIGH MICROWAVE for 1
cheese
min.
450g (1lb) mixed
cooked seafood 3. Add the seafood to the sauce and mix well. Season to taste.
salt & pepper to sea- 4. Spoon into the gratin dish and top with the crushed tortilla chips
son and breadcrumbs.
100g (4oz) Tortilla 5. Place dish on low wire rack and cook on COMBINATION:
chips TURBO-BAKE 230°C + GRILL 3 + LOW MICROWAVE for 15
100g (4oz) bread- mins or until crisp and piping hot.
crumbs

Ingredients
1.0 Ltr (2pt) hot fish Bouillabaisse Serves 6
stock
F I S H

5ml (1tsp) saffron Dish: 3 litre (6 pt) casserole dish

strands Oven Accessory: glass turntable
30ml (2tbsp) olive oil
2 medium onions,
chopped 1. Soak the saffron strands in the fish stock.
1 large leek, sliced 2. Place the oil, onions, leek and garlic in casserole. Place on
4 garlic cloves, crushed
glass turntable and cook on HIGH MICROWAVE for 8 mins.
45ml (3tbsp) tomato
Stirring halfway.
puree
400g (14oz) chopped 3. Add the tomato puree, tomatoes, stock, seasoning, wine, thyme,
tin tomatoes and chilli sauce. Cover and cook on HIGH MICROWAVE for 8
salt and black pepper mins.
150ml (¼ pt) dry white 4. Add the mixed fish fillets to the tomato liquid. Cover and cook on
wine HIGH MICROWAVE for 4 mins.
2ml (1/3 tsp) dried 5. Add the shellfish. Cover and cook on MEDIUM MICROWAVE for
thyme 4-5 mins or until hot, taking care not to overcook the fish.
5ml (1tsp) chilli sauce
6. Serve garnished with dill.
600g (1lb 5oz) mixed
fish fillets such as cod,
haddock and monk-
fish(skinned and cut
into pieces)
400g (14oz) shellfish
such as mussels, squid
and prawns
bunch of dill to garnish

84
Ingredients
1 onion, finely chopped Prawn Risotto Serves 4
1 garlic clove, crushed
25g (1oz) butter Dish: large bowl
225g (8oz) brown cap Oven Accessory: glass turntable
mushrooms, quartered
225g (8oz) Arborio
(risotto) rice 1. Put the onion, garlic, butter and mushrooms in a large bowl.
juice and rind of 1 Place on glass turntable and cook on HIGH MICROWAVE for 5
lemon mins.
3ml (½tsp) saffron
2. Add rice, juice and rind of the lemon, saffron, stock and wine to
strands, crushed
the mushroom mixture. Cover and cook on HIGH MICROWAVE
300ml (½ pt) hot veg-
for 8 mins.
etable stock
300ml (½ pt) white 3. Stir the risotto. Add peas, re-cover and cook on HIGH
wine MICROWAVE for 4mins.
100g (4oz) frozen peas 4. Add the prawns and chives and cook on MEDIUM MICROWAVE
300g (11oz) cooked, for 3-4 mins.
peeled prawns 5. Leave to stand for 2-3 mins and serve.
30ml (2tbsp) finely
chopped chives

Ingredients
Fish Curry Serves 4

F I S H
25g (1oz) butter
1 clove garlic, crushed
1 small onion, finely Dish: large casserole
chopped Oven Accessory: glass turntable
15ml (1 tbsp) plain
flour
15ml (1 tbsp) curry 1. Put the butter in the casserole dish and place on glass turntable.
powder Melt on HIGH MICROWAVE for 30 secs.
grated rind and juice of
2. Stir in the garlic and onion and cook on HIGH MICROWAVE for
1/2 lemon
3 mins.
300 ml (½ pt) hot fish
stock 3. Stir in the flour, curry powder, lemon rind and juice and fish stock
25g (1oz) sultanas and cook on HIGH MICROWAVE for 3 mins. stirring halfway
10ml (2 tsp) tomato through the cooking time.
puree 4. Stir in the remaining ingredients except the coconut, cover and
30ml (2 tbsp) mango cook on HIGH MICROWAVE for 3-4 mins. or until fish flakes,
chutney stirring occasionally.
450g (1 lb) haddock, 5. Break up the coconut with a fork, then stir into the curry. Leave
skinned and chopped to stand for 5 mins. Before serving with boiled rice.
salt and pepper
75g (3oz) creamed
coconut

85
 Meat and Poultry
Guidelines
DEFROSTED JOINTS
If the meat has previously been frozen,
ensure it is properly thawed before cook-
ing. Defrosted joints of meat must be
allowed to STAND for up to an hour before
cooking to ensure the centre is fully
defrosted.
FAT
Large amounts of fat absorb microwave
energy and can cause the meat next to it
to overcook. Always choose meat that isn’t
excessively fatty. Braised and stewed meat
cooked in a microwave has a slightly firm
texture and therefore it is essential to pur-
chase good quality meats.
P O U L T R Y
STANDING TIME
Meat and poultry joints require a minimum
of 15 mins. STANDING TIME. Roast meat
is always easier to carve after STANDING
and the meat will continue to cook during
the STAND TIME. TURNING Joints and
poultry should be turned over halfway
through cooking.
ROASTING BAGS
Roasting bags are useful when split up one
side to tent a joint for roasting by
microwave and time. Do not use the metal
twists supplied when operating with
microwave.

Ingredients
500g (1lb 2oz) new Pesto Chicken Crumble Serves 4
potatoes, halved
45ml (3 tbsp) pesto Dish: shallow oval dish
15ml (1 tbsp) oil Oven Accessory: glass turntable + low rack on metal tray
1 onion, finely chopped
A N D

4 x 125g (4½oz) bone-

less skinned chicken 1. Place potatoes in a dish with 45ml (3tbsp) water. Cover, place
breasts, cut into strips on glass turntable and cook on HIGH MICROWAVE for 7-8
400g (14oz) can
M E A T

mins. Drain.
chopped tomatoes
2. Stir the pesto into the potatoes and put aside to keep warm.
2 tbsp tomato puree
4 -5 drops Tabasco 3. Place oil and onion in a bowl and cook on HIGH MICROWAVE
sauce for 2-3 mins to soften the onion.
175g (6oz) fresh white 4. Add chicken, cover and cook on MEDIUM MICROWAVE for 4
breadcrumbs mins.
1 garlic clove, finely 5. Add the tomatoes, tomato puree and the Tabasco to the chicken.
chopped Cover and cook on MEDIUM MICROWAVE for 3 mins. Stir and
50g (2oz) Parmesan cook for a further 5–6 mins on MEDIUM MICROWAVE.
cheese, grated
6. Mix the breadcrumbs with the garlic and Parmesan cheese and
sprinkle over the chicken.
7. Place dish on low rack and cook on COMBINATION: TURBO-
BAKE 200°C + GRILL 2 + LOW MICROWAVE for 10–11 mins
until heated through and golden brown in colour.

86
Ingredients
4 x 225g (8oz) boneless Chicken Casserole Serves 4
skinless chicken breasts
cut into small chunks Dish: 3 litre (6 pt) large casserole with lid
50g (2oz) plain flour Oven Accessory: glass turntable + metal tray
15ml (1tbsp) oil
15g (½oz) butter 1. Coat chicken with flour and place in fridge.
1 garlic clove, crushed
2. Place oil, butter, garlic, shallots and mushrooms into casse-
4 shallots, chopped
role. Place on glass turntable and cook on HIGH
150g (5oz) mushrooms,
MICROWAVE for 3 mins.
sliced
15ml (1tbsp) Dijon mus- 3. Stir in Dijon mustard and add chicken. Then stir in stock and
tard wine.
200 ml (7 fl.oz) hot 4. Add potatoes and carrots. Cover casserole, place on metal
chicken or vegetable tray and cook on COMBINATION: CONVECTION 160°C +
stock WARM MICROWAVE for 50 mins stirring halfway.
200 ml (7 fl.oz) dry white 5. Stir in asparagus, broad beans and cream and cook on COM-
wine BINATION: CONVECTION 160ºC + WARM MICROWAVE for
225g (8oz) baby new a further 10-15mins.

P O U L T R Y
potatoes, halved
6. Stir in herbs and serve with crusty bread.
225g (8oz) baby carrots
100g (4oz) asparagus
tips
100g (4oz) shelled, fresh
or frozen broad beans
45ml (3tbsp) double
cream
30ml (2tbsp) mixed fresh

A N D
parsley and tarragon,
chopped
Crusty bread, to serve

M E A T
Ingredients
100g (4oz) streaky bacon Coq Au Vin Serves 4
5ml (1tsp) mixed herbs
1 clove garlic, crushed Dish: 3 litre (6 pt) large casserole with lid
4 chicken portions Oven Accessory: glass turntable + metal tray
approx. 1.2 kg (2 ½lb) in
weight, skin removed
salt and pepper 1. Place bacon, herbs and garlic in casserole. Place on glass
100g (4oz) button mush- turntable and cook on HIGH MICROWAVE for 2 mins.
rooms
2. Place remaining ingredients in casserole dish and cover.
450g (1lb) whole shallots
Place on metal tray and cook on COMBINATION: CONVEC-
30ml (2tbsp) brandy
TION 160°C + WARM MICROWAVE for 1hr 10 mins. or until
300ml (½pt) red wine
cooked through stirring halfway.
150ml (¼pt) chicken
stock 3. Skim off any excess fat. Thicken using a little cornflour mixed
cornflour to thicken with water. Serve sprinkled with chopped parsley.
parsley, chopped

87
 Ingredients
1 medium onion, finely Chicken Broth Serves 4
chopped
450g (1lb) chicken breast Dish: 3 litre (6pt) large casserole with lid
skinless and boneless Oven Accessory: glass turntable + metal tray
700ml (1¼ pts) chicken
stock 1. Place onion and chicken in casserole. Place on glass turntable
150g (5oz) pearl barley and cook on SIMMER MICROWAVE for 10 mins stirring
3ml (½tsp) season all halfway
(optional)
2. Add stock, pearl barley, season all and carrots. Cover, place
450g (1lb) carrots
on metal tray and cook on COMBINATION: CONVECTION
Dumplings
175g (6oz) self raising 160°C+WARM MICROWAVE for 50 mins. Stir halfway.
flour 3. Whilst cooking make the dumplings by mixing all the ingredi-
75g (3oz) suet ents together.
pinch of salt 4. Place dumplings around the edge of the casserole and cook
150ml (¼pt) water on COMBINATION: CONVECTION 160°C + WARM
MICROWAVE for 15 mins or until dumplings are cooked
through.
P O U L T R Y

Ingredients
4 x 150g (4 x 5oz) Marinated Chicken Breasts Serves 4
chicken breast fillets,
boneless and skinless Dish: shallow dish
Oven Accessory: glass turntable
A N D

Suggested Marinades
Lemon and Thyme 1. Mix the selected marinade ingredients together. Pour mari-
1 lemon, juice and zest nade over chicken in dish and leave to marinate for 2-3 hrs in
45ml (3tbsp) white wine the fridge.
M E A T

thyme, 4-5 sprigs

2. Cover the chicken and place on glass turntable. Cook on
Lemon and Honey
MEDIUM MICROWAVE for 10mins. Turn halfway.
2 lemons, juice and zest
30ml (2tbsp) honey
1 garlic clove, crushed NOTE: For 2 chicken breasts 300g (10oz) the marinade quan-
Ginger and Soy tities should be halved and total cooking time on MEDIUM
10ml (2tsp) sesame oil MICROWAVE should be reduced to 5 mins.
30ml (2tbsp) light soy
sauce
15ml (1tbsp) white wine
1 garlic clove, crushed
5ml (1tsp) fresh root gin-
ger, grated
Sesame and Honey
30ml (2tbsp) honey
15ml (1tbsp) dark soy
sauce
25g (1oz) toasted
sesame seeds

88
Ingredients
600g (1lb 5oz) boneless Layered Chicken Puff Serves 4
skinless chicken breasts
30ml (2tbsp) lemon juice Dish: shallow dish, baking sheet 32x23cm (12½" x 9")
5ml (1tsp) fresh thyme greased
salt and pepper Oven Accessory: wire shelf in lower position
200g (7oz) jar of red pep-
pers, drained
150g (5oz) ripe brie 1. Slice the chicken breasts into strips and place between plastic
350g (12oz) ready made film and flatten using a rolling pin.
puff pastry
2. Put chicken into dish with lemon juice, thyme and seasoning.
1 egg, beaten to glaze
Allow to marinate for 2-3 hours in the fridge.
25g (1oz) freshly grated
parmesan 3. Pre-heat oven on CONVECTION 200°C with wire shelf in
place.
4. Place chicken dish on shelf and cook on CONVECTION
200°C for 10-15 mins or until cooked through. Remove
chicken and allow to cool slightly.
5. Roll out pastry to a 28 x 36cm (11" x 14") rectangle.

P O U L T R Y
6. Place ½ of the chicken on the centre third of the pastry.
7. Cover with ½ of the peppers, then all of the brie followed by
the rest of the peppers and finally the remaining chicken.
8. Brush the edges of the pastry with beaten egg and draw up
the two longer sides together over the filling and press the
edges firmly together to seal. Flute the edges.
9. Transfer the pastry onto the baking sheet and brush with

A N D
beaten egg. Sprinkle with parmesan cheese.
10.Place on wire shelf and cook on CONVECTION 200°C for 30-
35 mins until the pastry is crisp and golden.

M E A T
Ingredients
100g (4oz) ciabatta Cheesy Chicken Breasts Serves 4
breadcrumbs
75g (3oz) gruyere Oven Accessory: glass turntable + metal tray on low wire
cheese, grated rack
salt and pepper
4 x 150g (4 x 5oz) 1. Mix the breadcrumbs with the cheese and season well.
chicken breast fillets,
2. Dip each chicken breast in the garlic mayonnaise and then the
boneless and
crumbs until coated.
skinless
50g (2oz) garlic 3. Place on metal tray and cook on COMBINATION: TURBO-
mayonnaise BAKE 240°C + GRILL 3 + SIMMER MICROWAVE for 20-25
mins.
4. Slice the chicken and serve.

89
 Ingredients
3 cardamom pods Chicken Pasanda Serves 4
½ cinnamon stick
3ml (½tsp) cumin seeds Dish: 3 litre (6pt) large casserole with lid
3ml (½tsp) garam masala Oven Accessory: glass turntable
3ml (½tsp)) chilli flakes
2.5cm (1”) fresh root gin- 1. Place the cardamom, cinnamon, cumin, garam masala, chilli,
ger ginger, garlic, almonds, yoghurt and coconut into a non metal-
1 garlic clove, crushed lic bowl. Add chicken and stir well. Leave to marinate in the
25g (1oz) ground fridge for 2-3 hours.
almonds
2. Place oil and onions in casserole. Place on glass turntable and
45ml (3tbsp) natural
yoghurt cook on HIGH MICROWAVE for 2 mins.
150ml (¼ pt) creamed 3. Stir chicken into onions. Place casserole on glass turntable.
coconut Cover and cook on LOW MICROWAVE for 20-25 mins. Stir
600g (1lb5oz) skinless halfway.
chicken breast, cut into 4. Stir in cream and coriander and heat on MEDIUM
chunks MICROWAVE for 3 mins or until hot.
15ml (1tbsp) olive oil 5. Remove cardamom pods and cinnamon before serving with
P O U L T R Y

2 onions, finely chopped

boiled rice and lemon.
75ml (5 tbsp) single
cream
30ml (2tbsp) coriander,
chopped
A N D

Ingredients
100ml (4oz) coconut milk Chicken Satay Serves 4-6
45ml (3tbsp) lemon juice
30ml (2tbsp) soy sauce Dish: Shallow dish
M E A T

2 garlic cloves, crushed Oven Accessory: glass turntable

5ml (1tsp) ground
turmeric 1. Mix together coconut milk, 30 ml (2tbsp) lemon juice and 15ml
5ml (1tsp) five-spice (1tbsp) soy sauce, garlic, turmeric, five spice, coriander and
powder cumin. Pour over the chicken and leave to marinate in the
5ml (1tsp) coriander fridge for 2-3 hours or overnight.
seeds
2. For the serving sauce: Mix the peanut butter and creamed
5ml (1tsp) cumin seeds
600g (1lb 5oz) boneless coconut with 15 ml (1tbsp) of the lemon juice, 15ml (1tbsp) of
skinless chicken breasts the soy sauce, and 300 ml (½pt) water. Place on glass
90ml (6tbsp) crunchy turntable and cook on HIGH MICROWAVE for 5 mins. or until
peanut butter the sauce boils and thickens, stirring frequently. Turn into a
50g (2oz) creamed serving bowl.
coconut 3. Place the chicken dish on the glass turntable and cook on
LOW MICROWAVE for 12-15mins.
4. Serve with sauce for dipping

90
Ingredients
350g (12oz) leeks, Creamy Chicken Gratin Serves 4
trimmed
25g (1oz) butter Dish: 23cm (9”) round gratin dish
25g (1oz) plain flour Oven Accessory: glass turntable + low wire rack on metal
300 ml (½ pt) milk tray
225g (8oz) cooked
chicken, chopped
100g (4oz) ham, 1. Slice the leeks and place in a large bowl with the butter. Place
chopped on glass turntable and cook on MEDIUM MICROWAVE for 6
150g (5oz) gruyere mins. or until softened.
cheese, grated
2. Add the flour and mix well. Stir in the milk and heat on HIGH
Salt and pepper
MICROWAVE for 4 mins. or until thickened stirring halfway.
Add the chicken, ham and cheese then season and mix well.
3. Pour into the dish. Place on low wire rack and cook on COMBI-
NATION: TURBO-BAKE 230°C + GRILL 3 + LOW
MICROWAVE for 15-20 mins or until piping hot and golden.

P O U L T R Y
Ingredients
1 onion, chopped Savoury Mince Serves 4
1 clove garlic, crushed
5 ml (1tsp) oil Dish: 1.5 litre (3 pt) casserole dish with lid
400g (14oz) can chopped Oven Accessory: glass turntable

A N D
tomatoes
150ml (5fl.oz) red wine
30 ml (2tbsp) tomato 1. Place onion, garlic and oil in casserole. Place on glass
puree turntable and cook on HIGH MICROWAVE for 2 mins.
5 ml (1tsp) mixed herbs

M E A T
2. Place all other ingredients in casserole. Stir well.
500g (1lb 2oz) mince
salt and pepper 3. Cover, cook on HIGH MICROWAVE for 10 mins. then
MEDIUM MICROWAVE for 15-20 mins. or until cooked.

Variation: Chilli Con Carne

Add 400g (14oz) can red kidney beans drained, 5-10 ml (1-
2tsp) chilli powder and 1 diced green pepper at stage 2 above.

91
 Ingredients
700g (1½ lb) potatoes, Shepherd’s Pie Serves 4
cubed
30ml (2tbsp) milk Dish: large rectangular dish approx. 27 x 23 cm (11" x 9")
1 medium onion, Oven Accessory: glass turntable + low wire rack on metal
chopped tray
2 carrots, chopped
25g (1oz) butter 1. Place potatoes in a dish with 45ml (3tbsp) water. Cover, place
350g (12oz) cold cooked on glass turntable and cook on AUTO POTATOES BOILED
beef or lamb, minced PROGRAM or HIGH MICROWAVE for 12-14 mins or until
300ml (½pt) hot beef soft. Drain and mash well with the milk.
stock
2. Place onion, carrots and butter into dish. Cover and cook on
3ml ((½tsp))
HIGH MICROWAVE for 4-5 mins.
Worcestershire sauce
15ml (1tbsp) gravy thick- 3. Add minced meat to vegetables. Then add stock,
ening Worcestershire sauce, gravy thickening and tomato puree and
5ml (1tsp) tomato puree season to taste.
salt and pepper 4. Spread potato on top of the meat, using a fork to make a pat-
25g (1oz) cheese tern on top.
P O U L T R Y

5. Sprinkle with cheese. Place dish on low wire rack and cook on
COMBINATION: CONVECTION 190°C + WARM
MICROWAVE for approximately 25-30 mins. or until top is
crisp and golden.

Ingredients
2 large aubergines Stuffed Aubergines Serves 4
1 garlic clove, crushed
A N D

1 medium onion, Dish: 1.5 litre (3 pt) casserole dish with lid
chopped Oven Accessory: glass turntable + low wire rack on metal
250g (9oz) minced beef tray
400g (14oz) tin chopped
M E A T

tomatoes 1. Preheat oven on CONVECTION 220°C.

25g (1oz) pitted black
2. Place the whole aubergines on the low wire rack and cook on
olives, chopped
CONVECTION 220°C for 15mins.or until soft. Remove from
10ml (2tsp) dried
oven and cool.
oregano
30ml (2tbsp) tomato 3. Cut the aubergines in half horizontally, leaving the stalks
puree attached. Scoop out the flesh and chop finely.
100g (4oz) sliced crusty 4. Place garlic and onion in dish. Place on glass turntable and
bread cook on HIGH MICROWAVE for 2 mins.
50g (2oz) parmesan 5. Add beef, tomatoes, aubergine flesh, olives, oregano, and
freshly grated tomato puree. Cover and cook on HIGH MICROWAVE for 10
mins.
6. Use the bread to make breadcrumbs. Mix 40g (1½oz) of the
parmesan with the breadcrumbs and add to beef mixture.
7. Fill the aubergine skins with the filling.
8. Place aubergines on metal tray and sprinkle with the remain-
ing parmesan.
9. Place tray on low wire rack and cook on COMBINATION:
TURBO-BAKE 220°C + GRILL 1 + WARM MICROWAVE for
20 mins.

92
Ingredients
700g (1½ lb) braising Belgian Beef Casserole Serves 4
steak, cubed
50g (2oz) seasoned flour Dish: 3 litre (6pt) large casserole with lid
2 large onions, sliced Oven Accessory: glass turntable + metal tray
thinly
250g (9oz) mushrooms, 1. Coat the beef in the seasoned flour and place in casserole.
sliced
2. Add the remaining casserole ingredients. Cover with lid, place
1 clove garlic, crushed
on metal tray and cook on COMBINATION: CONVECTION
575ml (1 pint) cream
160°C + WARM MICROWAVE for 1¼ hrs.
stout
15g (½oz) brown sugar 3. Whilst cooking make the dumplings by combining the flour,
15 ml (1tbsp) wine suet, salt, mustard and parsley. Add the water to make a stiff
vinegar dough. Shape dough into 8 round dumplings.
5 ml (1tsp) mixed herbs 4. When beef is cooked, uncover and place dumplings around
Dumplings: the edge of dish. Cook uncovered on COMBINATION: CON-
175g (6oz) self raising VECTION 160°C + WARM MICROWAVE for 15 mins. or until
flour dumplings are cooked through.
75g (3oz) suet

P O U L T R Y
pinch of salt
5 ml (1tsp) mustard pow-
der
15 ml (1tbsp) fresh pars-
ley, chopped
150 ml (¼pt) cold water

Ingredients
Filling: Steak and Mushroom Pudding Serves 4

A N D
450g (1 lb) braising
steak, cubed Dish: 1.5 litre (3 pt) casserole with lid + 1.2 litre (2 pt) pud-
25g (1oz) seasoned flour ding basin
150g (5oz) mushrooms,

M E A T
Oven Accessory: glass turntable + metal tray
sliced
1 onion, chopped
1 clove garlic, crushed 1. Coat the steak in seasoned flour and add to casserole with the
5ml (1tsp) thyme mushrooms, onion and stock. Cover, place on metal tray and
5ml (1tsp) sugar cook on COMBINATION: CONVECTION 160°C + WARM
300ml (½pt) hot beef MICROWAVE for 1hr 30 mins.
stock
2. Mix flour, salt and suet together. Mix to a firm dough with cold
300ml (½pt) cream stout
water.
Pudding: 3. Roll out ¾ of the pastry to line basin.
200g (8oz) self-raising 4. Remove meat with a slotted spoon and fill basin. Mix cornflour
flour with water and stir into the gravy. Place on glass turntable and
pinch salt cook on HIGH MICROWAVE for 2 mins. stirring once, or until
100g (4oz) suet gravy has thickened. Pour 60 ml (4tbsp) of gravy over the
cold water to mix meat and reserve the rest for serving. Roll remaining pastry to
15 ml (1tbsp) cornflour form a lid, moisten the edges and seal over the top of the
meat.
5. Place on glass turntable and cook on MEDIUM MICROWAVE
for 10 mins. or until pastry looks dry.

93
 Ingredients
700g (1½lb) braising Hungarian Goulash Serves 4
steak, cubed
50g (2oz) seasoned flour Dish: 3 litre (6pt) large casserole with lid
1 large onion Oven Accessory: glass turntable + metal tray
1 red pepper, deseeded
and chopped
400g (14oz) canned, 1. Toss meat in the flour. Combine all ingredients except the
chopped tomatoes soured cream in casserole dish.
175g (6oz) mushrooms
2. Cover, place on metal tray and cook on COMBINATION:
600 ml (1 pt) hot beef
CONVECTION 160°C + WARM MICROWAVE for 1hr 30 mins.
stock
or until the meat is tender.
45 ml (3tbsp) tomato
puree 3. Remove from oven and immediately stir in the soured cream.
30 ml (2tbsp) paprika
5 ml (1tsp) sugar
60 ml (4tbsp) soured
cream
P O U L T R Y

Ingredients
450g (1lb) lamb fillet, cut Lamb Hotpot Serves 4
into slices
50g (2oz) plain flour Dish: 3 litre (6pt) casserole with lid
A N D

salt and pepper Oven Accessory: glass turntable + metal tray

2.5ml (½tsp) thyme
1 medium onion, thinly 1. Coat the pieces of lamb in seasoned thyme flour and place in
sliced casserole.
M E A T

250g (9oz) carrots, sliced

450g (1lb) potatoes,
thinly sliced
450ml (¾ pt) stock
2. Layer the onions and carrots followed by the potatoes on top.
3. Pour in the stock.
4. Cover, place on metal tray and cook on COMBINATION:
CONVECTION 160ºC + WARM MICROWAVE for 1hr.
5. Uncover and cook on COMBINATION: CONVECTION 160ºC
+ WARM MICROWAVE for 15-30mins. or until cooked.

94
Ingredients
15 ml (1tbsp) oil Madras Curry Serves 4
1 large onion, sliced
3 cloves garlic, crushed Dish: 3 litre (6pt) large casserole with lid
10 ml (2tsp) ground Oven Accessory: glass turntable + metal tray
coriander
3ml (½ tsp) chilli powder,
ground cardamom, 1. Place the oil, onion and garlic in casserole dish. Place on
ground cloves glass turntable and cook on HIGH MICROWAVE for 2 mins.
15ml (1tbsp) garam
2. Blend in all the spices and stir in the flour and tomato puree.
masala
Add all other ingredients and blend in hot stock.
15ml (1tbsp) ground
turmeric 3. Cover, place on metal tray and cook on COMBINATION:
5ml (1tsp) ground cumin CONVECTION 160°C + WARM MICROWAVE for 1hr-1hr 30
25g (1oz) flour mins. or until meat is tender. Serve with boiled rice and lemon
15 ml (1tbsp) tomato or lime wedges and poppadoms.
puree
450g (1lb) shoulder of
lamb, cubed

P O U L T R Y
juice of 1 lemon
5 ml (1tsp) sugar
25g (1oz) sultanas
pinch of salt
450 ml (¾ pt) hot stock

Ingredients
3 cloves garlic, crushed Lamb In A Spicy Cream And Almond Sauce Serves 4

A N D
1cm ( ¼”) fresh ginger,
grated Dish: non metallic bowl, 3 litre (6pt) large casserole with lid
50g (2oz) ground Oven Accessory: glass turntable
almonds

M E A T
150ml ( ¼ pt) creamed
coconut 1. Mix together the garlic, ginger, almonds, coconut and spices in
3 whole cardamom pods a non metallic bowl. Add lamb and stir well. Leave to marinate
2 cloves in the fridge for 2-3 hours.
2.5cm (1”) cinnamon 2. Place onion and oil in the casserole dish. Place on glass
stick
turntable and cook on HIGH MICROWAVE for 2 mins.
5 ml (1tsp) ground
coriander 3. Stir lamb into onions. Cover, place on glass turntable and cook
5ml (1tsp) ground cumin on SIMMER MICROWAVE for 40-45 mins. or until meat is ten-
1.5ml ( ¼ tsp) garam der. Stir 2-3 times.
masala 4. Stir in cream and reheat on SIMMER MICROWAVE for 3-4
1.5ml (¼ tsp) cayenne mins
pepper 5. Remove cardamom pods, cloves and cinnamon before serving
450g (1lb) shoulder of with boiled rice and lemon or lime wedges and poppadoms.
lamb, cubed
1 large onion, chopped
5ml (1 tsp) olive oil
150ml ( ¼ pt) single
cream
salt and pepper

95
 Ingredients
10ml (¾tbsp) ground gin- Spicy Lamb Tagine Serves 4
ger
3ml (½tsp) coarsely Dish: 3 litre (6 pt) large casserole with lid
ground black pepper Oven Accessory: glass turntable + metal tray
8ml (1½tsp) ground cin-
namon
10ml (¾tbsp) turmeric 1. Put spices into bowl and mix well.
15 ml (1tbsp) paprika 2. Add lamb and evenly coat with spices.
3ml (½tsp) chilli
3. Place oil, onions and garlic in casserole. Place on glass
powder/flakes
800g (1lb12oz) cubed turntable and cook on HIGH MICROWAVE for 5 mins.
boneless lamb 4. Add lamb mixture and mix thoroughly. Stir in remaining ingre-
30ml (2tbsp) oil dients and cover.
300g (11oz) onions, 5. Place on metal tray and cook on COMBINATION: CONVEC-
chopped TION 160°C + WARM MICROWAVE for 1-1 ¼ hours or until
2 crushed garlic cloves tender, stir halfway.
3ml (½tsp) salt
150g (5oz) sliced carrots
P O U L T R Y

150g (5oz) ready to eat

dried apricots, chopped
40g (1½oz) sultanas or
seedless raisins
65g (2½oz) toasted
flaked almonds
10ml (2 tsp) honey
150 ml (¼ pint) tomato
juice
A N D

400g (14oz) can chopped

tomatoes
300ml (½pint) vegetable
stock
M E A T

Ingredients
750g (1½ lb) unsmoked Glazed Gammon Serves 4
gammon joint, boiling
water to cover Dish: 3 litre (6pt) large casserole with lid
1 onion, peeled Oven Accessory: glass turntable + low wire rack on metal
4 whole cloves tray
10 peppercorns
45 ml (3tbsp) honey 1. Place gammon in a large casserole dish. Add onion stuck with
30 ml (2tbsp) orange cloves and peppercorns. Cover, place on glass turntable and
juice cook on MEDIUM MICROWAVE for 15 mins. then LOW
15g (½oz) Demerara MICROWAVE for 15mins. per 450g (1lb) or until cooked.
sugar Drain.
15 ml (1tbsp) Dijon mus-
2. Mix together the honey, juice, sugar and mustard. Cook on
tard
12 whole cloves HIGH MICROWAVE for 1 min. Leave to cool.
3. Remove the gammon rind. Score the fat in a lattice pattern
and stud with cloves. Brush over half of the glaze.
4. Preheat oven on TURBO-BAKE 180ºC + GRILL 1.
5. Place gammon on low wire rack and cook on TURBO-BAKE
180ºC + GRILL 1 for 10-15 mins until golden spreading over
the remaining glaze halfway through cooking time.
96
Ingredients
1 kg (2lb2oz) pork spare Sticky Ribs Serves 4
ribs
150 ml (¼ pt) water Dish: 20 x 25 cm (8 x 10 inch) rectangular dish
For the glaze Oven Accessory: glass turntable + low wire rack on metal
150g (5oz) orange mar- tray
malade preferably shred
less or fine shred 1. Place the ribs in a single layer in dish with the water. Place on
25g (1oz) dark muscov- glass turntable and cook on SIMMER MICROWAVE for 20
ado sugar mins. Drain.
100ml (4fl.oz) fresh
2. Meanwhile, mix together all the ingredients for the glaze in a
orange juice
large bowl and cook on HIGH MICROWAVE for 5 mins.
5cm (2 inch) piece fresh
root ginger, peeled and 3. Place ribs in dish and pour over sauce. Place dish on low wire
coarsely grated rack and cook on COMBINATION: TURBO-BAKE 240°C +
75ml (5 tbsp) tomato GRILL 3 + LOW MICROWAVE for 20 mins. Turn halfway and
ketchup baste.
30ml (2 tbsp) white wine
vinegar

P O U L T R Y
Ingredients
30 ml (2tbsp) oil Pork with Herby Dumplings Serves 4
1 medium onion,

A N D
chopped Dish: 3 litre (6 pt) large casserole with lid
1 green pepper, Oven Accessory: glass turntable + metal tray
deseeded and chopped
225g (8oz) carrots, sliced 1. Place oil, onion, green pepper and carrots in casserole. Place

M E A T
450g (1lb) lean pork, on glass turntable and cook on HIGH MICROWAVE for 5
cubed mins.
30 ml (2tbsp) seasoned
2. Toss pork in seasoned flour and add to onion mixture. Stir in
flour
all other ingredients. Cover, place on metal tray and cook on
5 ml (1tsp) ground bay
leaves COMBINATION: CONVECTION 160°C + WARM
5 ml (1tsp) dried sage MICROWAVE for 1hr or until pork is tender.
salt and pepper 3. Whilst cooking make the dumplings by combining the flour,
300 ml (½pt) dry cider suet, salt, mustard and parsley. Add the water to make a stiff
Dumplings: dough. Shape dough into 8 round dumplings.
175g (6oz) self raising 4. When pork is cooked, uncover and place dumplings around
flour the edge of dish. Cook uncovered on COMBINATION: CON-
75g (3oz) suet VECTION 160°C + WARM MICROWAVE for 15 mins. or until
pinch of salt dumplings are cooked through.
5 ml (1tsp) mustard pow-
der
15 ml (1tbsp) fresh pars-
ley, chopped
150 ml (¼pt) cold water

97
 Ingredients
150g (5oz) plain flour Toad In The Hole Serves 4
3 ml (½tsp) salt
2 eggs Dish: oblong tin, 27 x 22 cm (10 ½" x 8 ½”)
150 ml (¼pt) milk Oven Accessory: wire shelf in lower position
150 ml (¼pt) water
15-30 ml (1-2tbsp) oil 1. Preheat oven on CONVECTION 220°C with wire shelf in
450g (1lb) sausages place.
2. Sift flour and salt in a bowl. Add eggs and half the liquid. Beat
until smooth and gradually stir in remaining liquid.
3. Put oil and sausages in tin and place on shelf. Cook on
CONVECTION 220°C for 15 mins.
4. Pour in the batter and cook on CONVECTION 220°C for a fur-
ther 30-35 mins. or until the batter is well risen and golden
brown.
P O U L T R Y

Ingredients
1 quantity of Savoury Lasagne Serves 4
A N D

Mince see page 91

double quantity of White Dish: large rectangular dish
Pouring Sauce see page Oven Accessory: wire shelf in lower position
120
100g (4oz) grated
M E A T

1. Add cheese, mustard and seasoning to the hot white sauce.

cheese
2. Cover the base of the dish with a layer of cheese sauce, then a
5ml (1tsp) mustard
layer of lasagne, followed by a layer of hot meat mixture.
salt and pepper
Continue with a layer of lasagne then meat, ending with a
12 sheets pre-cooked
layer of cheese sauce.
lasagne (or sufficient for
3 layers) 3. Sprinkle Parmesan cheese over the top. Place on wire shelf
50g (2oz) Parmesan and cook on CONVECTION 190°C + SIMMER MICROWAVE
cheese for 20-25 mins.

98
Ingredients
Filling Mini Boeuf En Croute Serves 4
15g (½oz) dried porcini
mushrooms Dish: microwave safe bowl and greased baking sheet
15g (½oz) butter Oven Accessory: glass turntable followed by enamel shelf in
225g (8oz) mushrooms lower position followed by wire shelf in lower position.
1 large onion, peeled and
finely chopped 1. Soak porcini mushrooms in boiling water for 20 mins. Drain
150ml (¼ pt) red wine and finely chop.
4 fillet steaks, roughly
2. Put the butter, all the mushrooms and onions in a bowl. Place
150g (6oz) each
on glass turntable and cook on HIGH MICROWAVE for 3
375g (11oz) puff pastry
mins.
1 large egg, beaten
salt & pepper 3. Add wine to the mushroom mixture and cook on HIGH
MICROWAVE for 7-8 mins
4. Preheat oven on CONVECTION 220°C.
5. Place the fillets on the enamel shelf and cook on CONVEC-
TION 220°C for 20 mins. Allow to cool.
6. Cut the pastry into 4 pieces and roll each piece out to a 15cm

P O U L T R Y
x 15cm (7 in.) square and brush with beaten egg.
7. Place a ¼ of the mushroom mixture into the centre of each
pastry square and place a fillet on top. Season.
8. Bring the corners of the pastry to the centre and place on the
baking sheet. Brush with beaten egg. Place on wire shelf and
cook on CONVECTION 220°C for 15 mins for medium rare ,
20 mins for medium and 25 mins for well done

A N D
Ingredients
700g (1 ½ lb) lamb fillet, Greek Lamb Stew Serves 4
cut into chunks

M E A T
2 onions, chopped Dish: 3 litre (6pt) large casserole with lid
1 red chilli Oven Accessory: glass turntable + metal tray
2 cloves garlic, crushed
1 sprig rosemary 1. Place the lamb and onion in casserole. Cover, place on glass
275ml (½ pt) white wine turntable and cook on LOW MICROWAVE for 10 mins.
400g (14oz) can chopped
2. Split the chilli along its length leaving the top intact, – this adds
tomatoes
flavour to the stew without too much heat. Stir the chilli, garlic,
45ml (3tbsp) Sliced Black
rosemary, wine and tomatoes into the lamb.
Olives
100g (4oz) linguine, bro- 3. Cover, place casserole on metal tray and cook COMBINA-
ken into small pieces TION: CONVECTION 160°C+WARM MICROWAVE for 1 hr
150g (5oz) feta cheese stirring halfway.
15g (½oz) fresh mint 4. Stir in the black olives and linguine and continue to cook on
COMBINATION: CONVECTION 160ºC+WARM
MICROWAVE for a further 15 mins or until the linguine is
cooked.
5. Remove the chilli and rosemary, and discard. Stir in feta
cheese and serve.

99
 Ingredients
1 large aubergine, sliced Moussaka Serves 4
salt
5ml (1tsp) oil Dish: 3 litre (6pt) large casserole with lid
2 cloves garlic, crushed Oven Accessory: glass turntable + low wire rack on metal
1 medium onion, tray
chopped
350g (12oz) fresh lamb
1. Place aubergines in a large colander and sprinkle liberally with
mince
salt. Stand for 20 mins. or until bitter juices run out. Rinse well
400g (14oz) can
under cold water and drain.
tomatoes
30 ml (2tbsp) tomato 2. Place oil, garlic and onion in a bowl. Place on glass turntable
puree and cook on MEDIUM MICROWAVE for 2 mins.
salt and pepper 3. Add lamb, tomatoes and puree and mix well. Cover and cook
Topping on HIGH MICROWAVE for 10 mins.
2 eggs 4. Place aubergine in a dish with 3tbsp water. Cover, place on
150 ml (1/4 pt) single base and cook on MEDIUM MICROWAVE for 3-4 mins.
cream
5. Whisk eggs, cream and cheddar together.
100g (4oz) cheddar
6. Arrange ½ the aubergine slices in the base of dish and spoon
P O U L T R Y

cheese, grated
25g (1oz) Parmesan over ½ the lamb mixture and repeat process again. Spread the
cheese, grated cheese mixture over the top and sprinkle with Parmesan
cheese. Place on low wire rack and cook on COMBINATION:
CONVECTION 190°C + SIMMER MICROWAVE for 15-20
mins. or until topping is puffed and golden.

Ingredients
450g (1lb) pork fillet, Sweet and Sour Pork Serves 4
A N D

diced
For sauce Dish: 3 litre (6pt) large casserole with lid, small bowl
15ml (1tbsp) olive oil Oven Accessory: glass turntable
1 carrot, cut into
M E A T

matchsticks
1. Place oil, carrot, onion and pepper in a bowl. Place on glass
1 spring onion, thinly
turntable and cook on MEDIUM MICROWAVE for 2-3 mins.
sliced
1 pepper, deseeded and 2. Add pork and cook on LOW MICROWAVE for 10 mins.
cut into strips 3. Place reserved juice in bowl with the remaining ingredients
225g (8oz) can pineapple except pineapple. Cover and cook on HIGH MICROWAVE for
chunks, drained but 3 mins or until clear and thickened stirring halfway.
reserve juice 4. Mix together the pork, and sauce and stir in the pineapple
15g (½oz) soft brown mixing well and heat on MEDIUM MICROWAVE for 3-4 mins.
sugar
10ml (2tsp) cornflour
10ml (2tsp) cider vinegar
15ml (1tbsp) soy sauce
10ml (2tsp) tomato
ketchup

100
Ingredients
700g (1½lb) pork fillet, Paprika Pork Casserole Serves 4
sliced
25g (1oz) plain flour Dish: 3 litre (6 pt) large casserole with lid
salt and pepper Oven Accessory: glass turntable + metal tray
15ml (1tbsp) paprika
1 onion, chopped 1. Coat the pork in the seasoned paprika flour and add to the
250ml (9fl.oz) stock onion. Place on glass turntable and cook on MEDIUM
60ml (4tbsp) sherry MICROWAVE for 5 mins
150g (5oz) mushrooms,
2. Add the stock, sherry and mushrooms and stir thoroughly.
sliced
150ml (5fl.oz) soured 3. Cover, and place on metal tray and cook on COMBINATION:
cream CONVECTION 160°C + WARM MICROWAVE for 1-1¼ hours
or until the meat is tender stirring halfway.
4. Stir in the soured cream and serve.

Ingredients
225g (8 oz) carrots, Pork and Potato Bake Serves 4

P O U L T R Y
sliced
3 celery sticks, sliced Dish: 20 x 25 cm (8" x 10") rectangular dish
5ml (1 tsp) vegetable oil Oven Accessory: glass turntable + metal tray
4 boneless pork chops
15ml (1 tbsp) English 1. Mix the carrots, celery and oil together in the dish. Cover,
mustard place on glass turntable and cook on HIGH MICROWAVE for
1 onion, finely chopped 4-5 mins.
25g (1oz) butter
1. Arrange the chops in a single layer on top of the vegetables,

A N D
15g ( ½oz) flour
spread mustard over evenly.
300ml ( ½pt) milk
salt and pepper 2. Make the onion sauce by cooking the onion with half the butter
450g (1lb) potatoes, on HIGH MICROWAVE for 2-3 mins.
peeled and finely sliced 3. Add the flour and stir well. Gradually add the milk and cook on

M E A T
HIGH MICROWAVE for 11/2 mins. Stir and cook for a further
1-2 mins. or until thick and cooked. Season to taste.
4. Pour sauce over chops. Arrange potato slices on top, cover
and cook on HIGH MICROWAVE for 5 mins.
5. Uncover, dot with remaining butter. Place on metal tray and
cook on COMBINATION: CONVECTION 170°C + LOW
MICROWAVE for 25-30 mins. or until potatoes are golden.

101
 Vegetables and Vegetarian

• Root vegetables. i.e. • Cabbage should be • If cooking potatoes with

carrots, swede, should shredded and cooked other vegetables, only
be cut into slices, strips by power and time. cook with other ROOT
or cubes. • Fresh vegetables vegetables.
• Do not mix fresh and require 45 ml (3 tbsp) • Never add salt to veg-
frozen vegetables as of water. etables before
V E G E T A R I A N

the cooking times may microwaving.

be different. Remember the flavour
of microwaved vegeta-
bles is much better
than boiled.
A N D

• Always cook vegeta- • Certain vegetables i.e. • Whole cauliflower

bles in a dish that is a broccoli and asparagus, should be cooked
suitable size. Use flat should be arranged so upside down on
V E G E T A B L E S

dishes not basins. that the tips are in the MEDIUM power for
Always cover with centre of the dish, as 10 mins. approx. with
microwave cling film or these require less 90 ml (6 tbsp) water.
a lid. cooking.

Jacket Potatoes - Cooking by microwave only

Varieties of potatoes vary in their
suitability for cooking by microwave. We recommend Maris Piper for consistently good
results. The cooking times given may need adjustment for other varieties. The ideal size of
potato to be cooked by microwave is 175 g - 250 g (6-9 oz).

Before Cooking After Cooking

Wash potatoes and prick skins several times. Remove from oven and wrap in aluminium
Spread around edge of turntable. foil to retain the heat. Leave to stand for 5
mins.

102
Ingredients
500g (1lb) potatoes, Roast Potatoes Serves 4
peeled and quartered
30 ml (2tbsp) oil Dish: shallow ovenproof dish
Oven Accessory: glass turntable + low wire rack on metal
tray

1. Place potatoes in dish with 45ml (3tbsp) water. Cover, place

on glass turntable and par-boil on HIGH MICROWAVE for 6
mins. Drain.
2. Put potatoes and oil in dish. Place dish on low wire rack Cook
on COMBINATION: TURBO-BAKE 250°C + GRILL 1 +
WARM MICROWAVE for 30 mins. turning and basting pota-
toes during cooking, or until crisp and brown.

V E G E T A R I A N
Ingredients
1 clove of garlic, halved Gratin Dauphinois Serves 4-6
700g (1½ lb) potatoes,
halved Dish: 20 cm (8") shallow dish
salt and pepper Oven Accessory: glass turntable + low wire rack on metal
pinch nutmeg tray

A N D
150 ml (¼pt) double
cream 1. Rub halves of garlic around inside of dish and discard.
25g (1oz) butter 2. Place potatoes in dish with 45ml (3tbsp) water. Cover, place
on glass turntable and par-boil on HIGH MICROWAVE for 5

V E G E T A B L E S
mins. Drain. Slice thinly.
3. Layer the potato slices in the dish, seasoning with salt and
pepper and nutmeg between each layer.
4. Pour the cream evenly over the top of the potatoes and dot
with butter.
5. Place dish on low wire rack and cook on COMBINATION:
CONVECTION 190°C + SIMMER MICROWAVE for 25mins. or
until potatoes are cooked.

103
 Ingredients
350g (12oz) potatoes, Spicy Potatoes Serves 4
cubed
45 ml (3tbsp) natural Dish: 1 litre (2 pt) dish
yoghurt Oven Accessory: glass turntable
10 ml (2tsp) mango
chutney
3 ml (½tsp) cumin, 1. Place potatoes in dish with 45ml (3tbsp) water. Cover, place
coriander and on glass turntable and cook on AUTO POTATOES BOILED
garam masala PROGRAM or HIGH MICROWAVE for 8 mins. or until cooked.
3 ml (½tsp) turmeric Drain
10 ml (2tsp) fresh
2. Mix the remaining ingredients together. Add the potatoes, mix
coriander
well and cook on MEDIUM MICROWAVE for 2-3 mins.
pinch chilli powder
V E G E T A R I A N

15g (½oz) sultanas

salt and pepper

Ingredients
15ml (1tbsp) olive oil Spicy Beans Serves 2
1 onion, finely chopped
A N D

5ml (1tsp) paprika Dish: large bowl

400g (14oz) cannellini Oven Accessory: glass turntable
beans, drained and
rinsed
V E G E T A B L E S

15g (½oz) soft 1. Place oil and onion in a bowl. Place on glass turntable and
muscovado sugar cook on HIGH MICROWAVE for 2 mins.
15ml (1tbsp)
2. Add remaining ingredients, stir and then cook on LOW
Worcestershire sauce
MICROWAVE for 15 mins. Serve on toast or with a jacket
5ml (1tsp) cider vinegar
potato.
75ml (3fl.oz) red wine
salt & pepper

104
Ingredients
1 cauliflower, florets Cauliflower Cheese Serves 4
25g (1oz) butter
25g (1oz) flour Dish: shallow dish, jug
3 ml (½tsp) French Oven Accessory: glass turntable + low wire rack on metal
mustard tray
300 ml (½pt) milk
seasoning to taste 1. Place cauliflower florets in a shallow dish. Add 45ml (3 tbsp)
Topping: water, cover and place on glass turntable. Cook on MEDIUM
100g (4oz) grated MICROWAVE for 10 mins. Drain.
cheese
2. Melt butter in a jug on HIGH MICROWAVE for 15-30 secs. Stir
25g (1oz) breadcrumbs
in flour and mustard. Cook for a further 15 secs. Add milk
gradually. Stir well and season. Cook on HIGH MICROWAVE
for 3-4 mins. or until sauce is thick and bubbling. Stir halfway.

V E G E T A R I A N
3. Stir in 90g (3½oz) grated cheese. Pour the sauce over the
cauliflower. Top with remaining cheese and breadcrumbs.
4. Place dish on low wire rack and cook on COMBINATION:
TURBO-BAKE 220°C + GRILL 2 + WARM MICROWAVE for
10-15 mins. or until golden brown.

Ingredients
1 aubergine, sliced Ratatouille Serves 4
5 ml (1tsp) salt
1 courgette, sliced

A N D
Dish: 20 cm (8") casserole
1 onion, sliced Oven Accessory: glass turntable
1 green pepper, cut into
chunks
1 red pepper, cut into 1. In a colander sprinkle aubergine slices with salt and leave for

V E G E T A B L E S
chunks 30 mins. to remove bitter juices. Rinse with cold water.
1 clove of garlic, peeled
2. Combine all ingredients in a casserole. Cover, place on glass
and crushed
turntable and cook on HIGH MICROWAVE for 12-14 mins. or
396g (14oz) can of
until vegetables are soft. Stir halfway through cooking time.
tomatoes
salt and pepper to taste

105
 Ingredients
3 red and 3 yellow Stuffed Peppers Serves 4
peppers
15ml (1tbsp) oil Dish: 1.5 litre (3 pt) ovenproof dish
2 cloves garlic, crushed Oven Accessory: glass turntable + low wire rack on metal
1 bunch spring onions tray
sliced thinly
100g (4oz) long grain
rice 1. Slice the tops off the peppers and put to one side. Remove the
300ml (½ pt) hot seeds and rinse out.
vegetable stock
2. Place oil, garlic and onions into a large ovenproof dish and
50g (2oz) pine nuts
stir. Place on glass turntable and cook on HIGH MICROWAVE
100g (4oz) cherry
for 2 mins.
tomatoes, halved
3. Add rice and hot stock. Cover and cook on HIGH
V E G E T A R I A N

100g (4oz) mozzarella,

diced MICROWAVE for 10 mins.
100g (4oz) gorgonzola or 4. Allow to cool slightly and then stir in pine nuts, cherry toma-
any blue cheese, diced toes, mozzarella, Gorgonzola, parsley and basil. Season well.
handful each of parsley 5. Fill peppers with cheesy mixture and place in ovenproof dish.
and basil, chopped 6. Place dish on low wire rack and cook on COMBINATION:
TURBO-BAKE 200°C + GRILL 2 + SIMMER for 10 mins.
7. Place tops back on peppers and cook on COMBINATION:
TURBO-BAKE 200°C + GRILL 1 + SIMMER for a further 5
mins.
A N D

Ingredients
1 large onion, chopped Vegetable Lasagne Serves 4
1 clove of garlic, crushed
25g (1oz) butter Dish: casserole dish, large rectangular dish approx. 27 x 23
V E G E T A B L E S

225g (8oz) each of diced cm (11" x 9")

carrots, Oven Accessory: glass turntable + low wire rack on metal
diced leeks, diced tray
courgettes
1green pepper, chopped
150 ml (¼pt) hot 1. Place onion, garlic and butter in a casserole dish. Place on
vegetable stock glass turntable and cook on HIGH MICROWAVE for 2 mins.
salt and pepper to taste 2. Add vegetables and stock. Cover and cook on HIGH
300 ml (½pt) napoletana
MICROWAVE for 8-10 mins. or until vegetables are soft.
sauce
Season to taste.
175g (6oz) pre-cooked
lasagne 3. Cover base of dish with a thin layer of tomato sauce, then a
225g (8oz) Mozzarella layer of lasagne on top followed by a layer of vegetable mix-
cheese ture. Thinly slice 175g (6oz) of the cheese and layer on top of
vegetables. Continue layering until ingredients are all used
ending with a tomato sauce layer.
4. Grate remaining cheese and arrange over top. Place dish on
low wire rack and cook on COMBINATION: CONVECTION
190°C + SIMMER MICROWAVE for 30-35 mins. or until the
pasta is cooked.

106
Ingredients
1 red onion, cut into Roasted Vegetable Moussaka Serves 4-6
strips
2 red peppers, deseeded Dish: Large ovenproof dish
and cubed Oven Accessory: glass turntable + low wire rack on metal
1 aubergine, cubed tray
2 courgettes, cubed
350g (12oz) sweet 1. Toss the prepared vegetables with the garlic and oil. Place in
potato, peeled and cubed dish on low wire rack and cook on COMBINATION: TURBO-
4 garlic cloves, whole BAKE 220°C + GRILL 2 + SIMMER MICROWAVE for 30mins.
45 ml (3tbsp) olive oil Turn halfway.
400g (14oz) canned, 2. Stir in the tomatoes and sun-dried tomatoes.
chopped tomatoes 3. Beat together the cottage cheese, eggs, cheddar cheese and
25g (1oz) sun-dried yoghurt, then season.
4. Pour over the vegetables. Place dish on low wire rack and

V E G E T A R I A N
tomatoes, chopped
225g (8oz) cottage cook on COMBINATION: TURBO-BAKE 250°C + GRILL 1 +
cheese WARM MICROWAVE for 15 mins. or until golden brown.
3 large eggs
175g (6oz) cheddar
cheese, grated
45 ml (3tbsp) natural
yoghurt
salt and pepper

A N D
Ingredients
15ml (1tbsp) oil Quorn® Casserole Serves 4
15g (½oz) butter
1 garlic clove, crushed Dish: 3 litre (6 pt) large casserole with lid

V E G E T A B L E S
4 shallots, chopped Oven Accessory: glass turntable + metal tray
150g (5oz) mushrooms,
sliced 1. Place oil, butter, garlic, shallots and mushrooms into casserole.
15ml (1tbsp) Dijon Place on glass turntable and cook on HIGH MICROWAVE for
mustard 3 mins.
300g (11oz) Quorn® 2. Stir in Dijon mustard and add Quorn®. Then stir in stock and
150 ml (¼pt) hot chicken wine.
or vegetable stock 3. Add potatoes and carrots. Cover, place on metal tray and cook
150 ml (¼pt) dry white on COMBINATION: CONVECTION 160°C + WARM
wine MICROWAVE for 45 mins stirring halfway.
225g (8oz) baby new 4. Stir in asparagus, broad beans and cream and cook on
potatoes, halved COMBINATION: CONVECTION 160°C + WARM
225g (8oz) baby carrots MICROWAVE for a further 10-15mins.
100g (4oz) asparagus 5. Stir in herbs and serve with crusty bread.
tips
100g (4oz) shelled, fresh
or frozen broad beans
45ml (3tbsp) double
cream
30ml (2tbsp) mixed fresh
parsley and tarragon,
chopped
crusty bread, to serve

107
 Ingredients
15 ml (1tbsp) olive oil Lentil Bake Serves 4
2 medium onions,
chopped Dish: large bowl, 25cm (10”) shallow ovenproof dish
2 celery sticks, chopped Oven Accessory: glass turntable + low wire rack on metal
3 medium carrots, diced tray
400g (14oz) can chopped
tomatoes
450 ml (¾ pint) vegetable 1. Place the oil in a large bowl with the onions. Place on glass
stock turntable and cook on HIGH MICROWAVE for 3 mins.
30 ml (2tbsp) tomato
2. Add celery, carrots, tomatoes, stock, tomato puree and lentils.
puree
Cover and cook on HIGH MICROWAVE for 10 mins. Stir, re-
150g (5oz) red lentils,
cover and then cook on SIMMER MICROWAVE for 10 mins.
rinsed
3. Season well. Stir in the pesto if desired and place in an oven-
V E G E T A R I A N

salt and pepper

30ml (2tbsp) green pesto proof dish.
For the Topping 4. Place potatoes in dish with 45ml (3tbsp) water. Cover, place
1 kg (2lb 2oz) potatoes, on glass turntable and cook on AUTO POTATOES BOILED
peeled PROGRAM or on HIGH MICROWAVE for 15 mins. until soft.
1 bunch spring onions, Drain.
chopped 5. Place spring onions, milk and nutmeg into a bowl and cook on
105ml (7tbsp) milk HIGH MICROWAVE for 2 mins.
freshly grated nutmeg
6. Mash the potatoes and add spring onions, flavoured milk, but-
25g (1oz) butter
ter and 2/3 of the cheese and season well.
100g (4oz) cheddar or
gruyere, grated 7. Spoon the mash over the filling and smooth over with a fork.
A N D

Sprinkle with remaining cheese.

8. Place dish on low wire rack and cook on COMBINATION:
TURBO-BAKE 220°C + GRILL 1 and SIMMER for 15 mins.
or until golden brown and piping hot.
V E G E T A B L E S

Ingredients
15 ml (1tbsp) oil Vegetarian Chilli Serves 4
1 onion, finely chopped
1green pepper, chopped Dish: 3 litre (6 pt) large casserole with lid
1 chilli, chopped Oven Accessory: glass turntable
2 carrots, diced
5 ml (1tsp) chilli powder
3 ml (½tsp) cumin 1. Place oil, onion, pepper, chilli and carrots in a large casserole.
175g (6oz) bulgar wheat Cover, place on glass turntable and cook on HIGH
396g (14oz) can chopped MICROWAVE for 4-5 mins. or until softened.
tomatoes 2. Add chilli and cumin. Stir in bulgar wheat, chopped tomatoes,
30 ml (2tbsp) tomato tomato puree and water. Cover and cook on HIGH
puree
MICROWAVE for 10 mins. Stir in red kidney beans, cover and
450 ml (¾ pt) water
cook on HIGH MICROWAVE for 2-3 mins.
396g (14oz) can red
kidney beans, drained

108
Ingredients
200g (7oz) can chopped Roast Vegetable Parcels Serves 4
tomatoes
10 ml (2tsp) tomato Dish: large bowl, shallow ovenproof dish, round baking
puree sheet
700g (1½ lb) mixed Oven Accessory: glass turntable + low wire rack on metal
vegetables e.g. sweet tray
potato, red pepper, leeks,
aubergine, 1. Place the chopped tomatoes and puree in a bowl. Place on
1 clove garlic, crushed glass turntable and cook on HIGH MICROWAVE for 5 mins
15 ml (1tbsp) olive oil then MEDIUM MICROWAVE for 7-8 mins or until mixture is
25g (1oz) pine nuts reduced in volume and thickened.
50g (2oz) gruyere 2. Cut vegetables into even sized chunks and toss with the garlic
cheese, grated and oil in shallow dish. Place on the low wire rack and cook on
100g (4oz) Boursin®
COMBINATION: TURBO-BAKE 220°C + GRILL 2 + SIMMER

V E G E T A R I A N
cheese
MICROWAVEfor 30mins. Turn halfway.
15 ml (1tbsp) single
cream 3. Mix the tomato sauce with the cooked vegetables and pine
350g (12oz) ready made nuts.
puff pastry 4. Preheat oven on CONVECTION 220°C.
1 beaten egg to glaze 5. Mix together the gruyere cheese, Boursin® and single cream.
6. Roll out pastry until it measures approx 30cm (12")square.
Divide into 4 equal squares.
7. Place ¼ of the vegetable mixture in the centre of the square
and top with ¼ of the cheese mixture.
8. Bring the corners of the pastry to the centre, pressing the

A N D
edges together. Seal with water and glaze with beaten egg.
Place parcels on baking sheet on low wire rack and cook on
CONVECTION 220°C for 20-25 mins or until golden and
cooked through.

V E G E T A B L E S
Ingredients
2 medium aubergines,
diced
Vegetarian Curry Serves 4
salt
2 cloves of garlic, Dish: 3 litre (6 pt) casserole
chopped Oven Accessory: glass turntable
15 ml (1tbsp) oil
pinch cayenne pepper
10 ml (2tsp) ground 1. Sprinkle the aubergine liberally with salt in a colander. Stand
coriander for 30 mins. to remove bitter juices. Rinse well under cold
5 ml (1tsp) ground cumin
5 ml (1tsp) turmeric water and drain.
2.5 cm (1") root ginger, 2. Combine garlic, oil and spices in casserole. Place on glass
peeled and sliced turntable and cook on HIGH MICROWAVE for 1 min.
1 small cauliflower, 3. Add aubergine and all other ingredients to casserole, except
divided into florets
2 medium potatoes, cashews. Cover and cook on HIGH MICROWAVE for 10 mins.
diced then SIMMER MICROWAVE for 30-40 mins. or until vegeta-
100g (4oz) green beans, bles are soft. Stir occasionally.
sliced 4. Sprinkle with cashews and serve with boiled rice.
1 fresh chilli, deseeded
N.B. This recipe is best cooked in advance, chilled and then
and sliced
150 ml (¼ pt) vegetable reheated to allow the flavours to develop.
stock
397g (14oz) can chopped
tomatoes
100g (4oz) cashew nuts 109
 Ingredients
200g (8oz) mushrooms, Veggie Burgers Serves 4
finely chopped
100g (4oz) onion, finely Dish: large bowl
chopped Oven Accessory: glass turntable + metal tray on high wire
1 garlic clove, crushed rack
25g (1oz) butter
125g (5oz) fresh
wholemeal breadcrumbs 1. Place mushrooms, onion, garlic and butter in a bowl on the
150g (5oz) fresh glass turntable and cook on HIGH MICROWAVE for 5mins.
wholemeal breadcrumbs 2. Add 100g (4oz) breadcrumbs and the nuts to the mushroom
150g (5oz) ground mixed and add enough egg to bind the mixture
nuts
3. Divide into four and roll into balls. Dip the balls in the
25g (1oz) sesame seeds
remaining breadcrumbs mixed with sesame seeds and make
V E G E T A R I A N

1 egg
into burger shapes. Place on metal tray and cook on
COMBINATION: GRILL 2 +WARM MICROWAVE for 15 mins.
or until browned. Turn half way.

Ingredients
50g (2oz) butter Nut Roast Serves 4
1 medium onion,
chopped Dish: bowl, 1lb Pyrex loaf dish lined with greaseproof paper.
1 stick celery, chopped Oven Accessory: glass turntable + metal tray
A N D

5ml (1tsp) mixed dried

herbs
225g (8oz) mixed nuts, 1. Put butter, onion, celery and herbs in bowl. Place on glass
coarsely chopped turntable and cook on HIGH MICROWAVE for 3 mins to
V E G E T A B L E S

400g (14oz) can of soften.

tomatoes 2. Add the nuts, tomatoes, breadcrumbs, salt, pepper and chilli to
175g (6oz) fresh the onion mixture. Stir well and then add the eggs. Mix to an
wholemeal breadcrumbs
even consistency.
salt and pepper
2ml (¼ tsp) ground chilli 3. Spoon the mixture into the loaf dish and smooth the top. Place
2 eggs, lightly beaten on metal tray and cook on COMBINATION: CONVECTION
180°C + SIMMER for 30 mins. Garnish with watercress.

110
Ingredients
1 large onion, finely Mushroom Stroganoff Serves 4
chopped
4 sticks of celery, finely Dish: 3 litre (6 pt) dish
chopped Oven Accessory: glass turntable
15 ml (1tbsp) olive oil
350g (12oz) sliced
mushrooms 1. Place the onion and celery in dish with the oil. Place on glass
300 ml (½ pt) water turntable and cook on HIGH MICROWAVE for 4 mins.
5 ml (1tsp) Marmite® 2. Add all other ingredients, except the cream, mix well and cook
3 ml (½tsp) thyme on HIGH MICROWAVE for 10 mins stirring halfway.
Pinch ground bay leaf
3. Stir in the sour cream and heat on MEDIUM MICROWAVE for
150 ml (¼pt) sour cream
3 mins before serving.

V E G E T A R I A N
Ingredients
450 g (1 lb) leeks, sliced Leek & Potato Gratin Serves 4
thinly
450 g (1 lb) potatoes, Dish: 25 cm (10") flan dish
sliced thinly Oven Accessory: glass turntable + low rack on metal tray
150 g (5 oz) blue cheese

A N D
225 g (8 oz) Greek
yoghurt
75 ml (5 tbsp) double 1. Place the vegetables in a large bowl. Add 90 ml (6 tbsp) of
cream water and cover. Place on glass turntable and cook on HIGH

V E G E T A B L E S
salt and pepper MICROWAVE for 10-12 mins. or until the vegetables are soft-
50 g (2 oz) brown ened.
breadcrumbs 2. Crumble or finely chop the cheese into a bowl and gradually
blend in the yoghurt and the double cream.
3. Drain the vegetables and arrange in a flan dish. Season and
pour over the blue cheese cream mixture.
4. Sprinkle with breadcrumbs. Place on low rack and cook on
COMBINATION: TURBO-BAKE 230°C + GRILL 2 + LOW
MICROWAVE for 12-15 mins. or until golden brown.

111
 Pasta, Rice and Beans
Ingredients
225g (8oz) mixed dried Tuna Pasta Serves 4
pasta i.e. twists, shells
1 litre (1¾pt) boiling Dish: bowl, jug, 3 litre (6 pt) casserole dish
water Oven Accessory: glass turntable + low wire rack on metal
15 ml (1tbsp) oil tray
3 ml (½tsp) salt
25g (1oz) butter 1. Place pasta in water with oil and salt. Cover, place on glass
100g (4oz) mushrooms, turntable and cook on HIGH MICROWAVE for 10-12 mins. or
peeled and sliced until soft. Leave to stand for 2-3 mins. Drain.
198g (7oz) can tuna, 2. Place butter and mushrooms in bowl and cook on HIGH
drained MICROWAVE for 3 mins.
Sauce:
3. To make sauce, melt butter in a jug on HIGH MICROWAVE for
40g (1½oz) butter
40g (1½oz) flour 30-40 secs. Stir in flour to make a roux. gradually whisk in milk
600 ml (1 pt) milk until well combined. Cook on HIGH MICROWAVE for 3-4
salt and pepper to taste mins. or until smooth and glossy. Stir halfway through cooking.
B E A N S

25g (1oz) cheese, grated 4. Combine pasta, tuna and mushrooms in dish. Pour sauce over
25g (1oz) breadcrumbs and stir to mix thoroughly. Sprinkle with cheese and bread-
crumbs. Place dish on low wire rack and cook on COMBINA-
TION: TURBO-BAKE 230°C + GRILL 3 + LOW MICROWAVE
for 10-12 mins. or until golden brown.
&

Ingredients
6 fresh lasagne sheets Mixed Mushroom Cannelloni Serves 4
R I C E

45 ml (3 tbsp) olive oil

1 small onion, finely Dish: shallow oven proof dish
chopped Oven Accessory: glass turntable + low wire rack on metal
3 garlic cloves, sliced tray
25 g (1oz) pack fresh
P A S T A ,

thyme, finely chopped 1. Put the lasagne sheets in a bowl with 1 litre of boiling water.
225 g (8oz) chestnut Cover, place on glass turntable and cook on HIGH
mushrooms, roughly MICROWAVE for 5 mins. Drain and keep covered in cold
chopped water until ready to use.
100 g (4oz) button 2. Place the oil, onion and garlic in a bowl. Place on glass
mushrooms
turntable and cook on HIGH MICROWAVE for 4 mins.
250g (9oz) goat’s cheese
350g (12oz) tub cheese 3. Add the mushrooms and thyme to the onions and cook,
sauce uncovered on HIGH MICROWAVE for 5 mins. Season and
cool slightly.
4. Preheat the oven on CONVECTION 180°C
5. Crumble half of the goat’s cheese logs into the cooled mush-
room mixture and stir.
6. Drain the lasagne sheets and spoon 2–3 tbsp of the mush-
room mixture along the edge of each lasagne sheet, leaving a
1cm (½ ") border. Roll up the pasta sheets and cut each one
in half.
7. Put the pasta in a shallow oven proof dish and spoon over the
cheese sauce. Slice the remaining goat’s cheese into thick
rounds and arrange across the middle of the pasta rolls. Place
dish on low wire rack and cook on CONVECTION 180°C for
30-35 mins.
112
Ingredients
350g (12oz) dried pasta
like penne
15 ml (1tbsp) oil
3ml (½tsp) salt
2 red peppers, cut into
chunks
2 red onions, cut into
wedges
2 mild red chillies, finely
diced
3 garlic cloves, coarsely
chopped
5 ml (1tsp) golden caster
sugar
30 ml (2tbsp) olive oil
salt & pepper
700g (1 ½ lb) small ripe
tomatoes, quartered
handful fresh basil leaves
25g (1oz) grated
parmesan
Ingredients
1 bunch asparagus
(approx. 250g/ 9oz)
450ml (¾ pt) hot
vegetable stock
2 leeks, trimmed and
finely sliced
40g (1½oz) butter
200g (7oz) risotto rice
100g (4oz) frozen peas
Finely shredded zest and
juice ½ lemon
Salt & pepper to taste
40g (1½oz) fresh
parmesan cheese
5g (¼oz) fresh basil
Spicy Tomato Pasta Serves 4
Dish: 3 litre (6 pt) bowl + large ovenproof dish
Oven Accessory: glass turntable + low wire rack on metal
tray
1. Put pasta in a bowl. Add salt, oil and 1 litre of boiling water.
Cover, place on glass turntable and cook on HIGH
MICROWAVE for 15 mins. Drain.
2. Pre-heat oven on TURBO-BAKE 230°C + GRILL 1.
3. Place peppers red onions, chillies and garlic in a large oven-
proof dish. Sprinkle with sugar, drizzle over the oil and season
well with salt and pepper
4. Place dish on low wire rack and cook on TURBO-BAKE
230°C + GRILL 1 for 15 mins.
5. Add tomatoes, stir and cook on TURBO-BAKE 230°C +
B E A N S
GRILL 1 for 10 mins. or until golden and starting to soften.
6. Remove the vegetables from the oven. Stir in the pasta and
cook on COMBINATION: TURBO-BAKE 230ºC + GRILL 2 +
WARM MICROWAVE for 5 mins.
7. Tear the basil leaves on top and sprinkle with parmesan to
serve.
&
R I C E
Lemon And Asparagus Risotto Serves 4
Dish: small bowl, large bowl
Oven Accessory: glass turntable
P A S T A ,
1. Cut off asparagus tips with 2.5cm (1”) stem attached. Add
30ml (2tbsp) stock. Cover, place on glass turntable and cook
on HIGH MICROWAVE for 3 mins.
2. Chop remaining asparagus stems into 1cm pieces and leave
to one side.
3. Place leeks and 25g (1oz) butter in a large bowl. Place on
glass turntable and cook on HIGH MICROWAVE for 2 mins.
4. Add the rice to the leeks and stir in the hot vegetable stock.
Cover and cook on HIGH MICROWAVE for 10 mins.
5. Add chopped asparagus stems and cook on HIGH
MICROWAVE for a further 2 mins.
6. Stir in the peas, lemon zest and juice and cook on HIGH
MICROWAVE for 2 mins.
7. Stir in the cooked asparagus tips, basil, remaining butter and
25g (1oz) Parmesan cheese. Heat on MEDIUM MICROWAVE
for 3 mins.
8. Serve in warmed bowls sprinkled with a few whole basil leaves
and the rest of the Parmesan cheese.
113
 Ingredients
25g (1oz) dried porcini, Wild Mushroom Risotto Serves 4
1 litre (1½ pints) hot
chicken or vegetable Dish: small bowl, large bowl
stock Oven Accessory: glass turntable
50g (2oz) butter
2 shallots, finely chopped
300g (11oz) risotto rice 1. Soak mushrooms in 300ml (½ pint) stock for 20 mins.
125ml (4 fl.oz.) dry white 2. Strain the porcini mushrooms and coarsely chop. Add the
wine soaking liquid to the remaining stock.
salt & pepper to taste
3. Place the butter and shallots in a large bowl. Place on glass
200g (7 oz) white or
turntable and cook on HIGH MICROWAVE for 2 mins. or until
chestnut mushrooms,
softened.
sliced
25g (1oz) freshly grated 4. Stir the rice into the mixture. Add the stock, wine and season-
parmesan cheese plus ing. Cover and cook on HIGH MICROWAVE for 6 mins. Add
extra for garnish the mushrooms and porcini and cook on HIGH MICROWAVE
for 10 mins. stirring halfway.
B E A N S

5. Mix in the parmesan cheese. Cover and leave to stand for

about 2-3 mins. before serving on warm plates sprinkled with
extra parmesan cheese.
&

Ingredients
Lentil Biryani Serves 4-6
R I C E

100g (4oz) green lentils

450g (1lb) basmati rice
15 ml (1tbsp) oil Dish: 3 litre (6 pt) large casserole with lid
1 large onion, sliced Oven Accessory: glass turntable
5 ml (1tsp) root ginger,
P A S T A ,

grated
1garlic clove, crushed 1. Soak the lentils in cold water for 1 hour then drain them.
3 ml (½tsp) turmeric 2. Place rice in bowl with 550 ml (1pt) boiling water. Cover, place
5 ml (1tsp) chilli powder on glass turntable and cook on HIGH MICROWAVE for 8-10
10 ml (2tsp) curry powder mins and stir halfway.
150 ml (¼ pt) natural
3. Place the oil and onion in casserole. Place on glass turntable
yoghurt
and cook on HIGH MICROWAVE for 3 mins. or until softened.
100g (4oz) mushrooms,
sliced 4. Add the ginger, garlic, turmeric, chilli and curry powder and
2 tomatoes, peeled and cook on HIGH MICROWAVE for 2 mins.
chopped 5. Add the yoghurt, mushrooms, tomatoes, water and lentils.
300 ml (½pt) hot water Cover and cook on MEDIUM MICROWAVE for 25-30 mins. or
50g (2oz) cashew nuts until the lentils are tender and the liquid has evaporated.
Garnish: 6. Add the lentil mixture and cashew nuts to the cooked rice and
hard boiled egg slices mix thoroughly. Heat on MEDIUM MICROWAVE for 3-4 mins.
and coriander leaves Garnish and serve.

114
Ingredients
1 medium onion, Vegetable and Chick Pea Casserole Serves 4
chopped
10ml (2tsp) vegetable oil Dish: 3 litre (6pt) large casserole with lid
2 medium courgettes, Oven Accessory: glass turntable
sliced thickly
1 red pepper, seeded &
chopped 1. Place the onion and oil in the casserole. Place on glass
2 medium carrots, peeled turntable and cook on HIGH MICROWAVE for 2 mins. or until
& thinly sliced starting to soften.
1 small cauliflower, cut 2. Add the prepared vegetables, apricots, garlic, chick peas and
into florets stir in the spices, salt, pepper and stock.
100g (4oz) dried apricots,
3. Cover and cook on MEDIUM MICROWAVE for 20 mins, or
halved
until vegetables are soft. Stir two or three times during cook-
2 cloves garlic, crushed
ing. Serve with couscous or rice and garnish with parsley.
425g (15oz) can chick
peas, drained
3ml (½tsp) each: ground TIP

turmeric, ground
coriander, ground cumin
5ml (1tsp) paprika
2.5cm (1") fresh root
ginger, peeled and
finely chopped
B E A N S
To prepare couscous: Place 300 ml (½pt) vegetable stock in a
bowl and 1.5 ml (¼tsp) turmeric. Cook on HIGH MICROWAVE
for 4 mins. or until boiling. Add 175g (6oz) couscous and allow
to stand for 5 mins. Fluff up with a fork before serving.

&
salt and pepper
450 ml (¾pt) hot

R I C E
vegetable stock
chopped parsley to
garnish
Ingredients
2 onions, chopped Spinach & Ricotta Lasagne Serves 4-6

P A S T A ,
2 cloves garlic, crushed
30ml (2 tbsp) oil Dish: 2 large bowls, large shallow dish
3 deseeded red peppers, Oven Accessory: glass turntable + low rack on metal tray
chopped
397g (14 oz) canned
tomatoes 1. Place one of the onions and one of the cloves of garlic in a
15ml (1 tbsp) tomato bowl with 1 tbsp oil and cook for 2-3 mins. on HIGH
puree MICROWAVE or until soft.
salt and pepper 2. Add the red peppers, tomatoes and tomato puree, season and
450g (1 lb) spinach cook on HIGH MICROWAVE for 5-6 mins.
450g (1 lb) ricotta cheese
3. In another bowl, place the second onion and garlic clove with
9 sheets lasagne,
1 tbsp oil. Cook on HIGH MICROWAVE for 2-3 mins. until soft.
precooked
300ml ( ½ pt) natural Add the spinach and stir well. Cook on HIGH MICROWAVE for
yoghurt 2-3 mins. or until cooked. Drain.
50g (2oz) grated 4. Place a layer of spinach in the shallow dish. Top with ricotta
parmesan cheese cheese, then lasagne followed by the tomato sauce and a fur-
ther layer of pasta. Spoon yoghurt onto the top and sprinkle
with parmesan cheese.
5. Place dish on low rack and cook on COMBINATION: CON-
VECTION 190°C + SIMMER MICROWAVE for 30mins. or until
golden and piping hot.

115
 Ingredients
25g (1oz) butter Baked Soufflé Serves 4
25g (1oz) flour
150ml (¼pt) milk Dish: jug, 15 cm (6") soufflé dish
3 eggs, separated Oven Accessory: glass turntable + metal tray
salt and pepper
75g (3oz) cheese, grated
1. Place butter in a jug on glass turntable and melt on HIGH
MICROWAVE for 30 secs. Stir in flour. Cook on HIGH
MICROWAVE for 30 secs. Stir in milk gradually, whisk until
smooth. Cook on HIGH MICROWAVE for 1 min. and stir. Cook
on HIGH MICROWAVE for 1 min or until thickened. Beat well.
Cool.
2. Preheat oven on CONVECTION 180°C.
3. Add egg yolks one at a time to the white sauce. Season and
mix in cheese.
4. Whisk the egg whites until stiff and fold into cheese mixture.
D I S H E S

5. Place dish on metal tray and cook on CONVECTION 180°C

for 20-25 mins. until risen and golden brown.
Variations: Add to egg mixture before folding in egg whites:
1. 75 g (3 oz) cooked ham
2. 50 g (2 oz) mushrooms
E G G

Ingredients
350g (12oz) shortcrust Quiche Lorraine Serves 4
pastry
&

15 ml (1tbsp) oil Dish: 23 cm (9") metal tin

1 medium onion, Oven Accessory: glass turntable + metal tray
C H E E S E

chopped
6 streaky bacon rashers
or 100g (4oz) ham cut 1. Pre-heat oven on CONVECTION 210°C.
into strips 2. Line the flan dish with the pastry, prick the base with a fork
2 large eggs and chill for 15 mins. in the fridge
150 ml (¼ pt) single
3. Place on metal tray and bake blind on CONVECTION 210°C
cream
for 10 mins. with baking beans. Remove baking beans and lin-
salt and pepper to taste
ing and bake for a further 5 mins until golden.
75g (3oz) cheddar
cheese, grated 4. Place the oil, onion and bacon in a small dish. Place on glass
turntable and cook on HIGH MICROWAVE for 4 mins. or until
onion is soft. Drain and place in bottom of flan case.
5. Beat the eggs, cream, salt and pepper and pour over the
bacon. Sprinkle with cheese. Place flan on metal tray and
cook on COMBINATION: CONVECTION 190°C + WARM
MICROWAVE for 20-25 mins. or until just set and browned.

116
Ingredients
4 slices bread, buttered Croque Monsieur Serves 2
5 ml (1tsp) Dijon mustard
2 slices smoked ham Dish: 3 litre (6pt) large casserole with lid
100g (4oz) sliced cheese Oven Accessory: glass turntable + metal tray on high wire
rack

1. Pre-heat grill on GRILL 1.

2. Place the bread, buttered side up on the metal tray and cook
on GRILL 1 for 3-4 mins. or until browning.
3. On 2 slices of the bread, spread the untoasted sides with mus-
tard and top with ham and cheese. Cover with the other slices,
browned side uppermost.
4. Place back on the metal tray and cook on COMBINATION:
GRILL 2 + SIMMER MICROWAVE for 1 ½ -2 mins. or until the
cheese has melted.

D I S H E S
E G G
&
Ingredients
Tasty Potato Bake

C H E E S E
1kg (2lb2oz) baking Serves 4-6
potatoes, peeled and
halved Dish: large shallow dish, oval heatproof dish, buttered
1 onion, finely chopped Oven Accessory: glass turntable + low wire rack on metal
225g (8oz) smoked back tray
bacon, cut into strips
225g (8oz) brie
150ml (¼ pt) single 1. Place potatoes in a dish with 45ml (3tbsp) water. Cover, place
cream on glass turntable and par-boil on HIGH MICROWAVE for 10
mins. Slice thickly
2. Place onion and bacon in bowl and cook on HIGH
MICROWAVE for 3 mins. Stir halfway.
3. Chop cheese into chunks.
4. Layer half the potatoes in the buttered ovenproof dish. Scatter
over half of the onion, bacon & cheese. Lightly season with
salt & pepper
5. Repeat layers, then pour cream evenly over the top. Place on
the low wire rack and cook on COMBINATION: TURBO-
BAKE 240°C + GRILL 2 + SIMMER microwave for 20 mins.
or until golden brown.

117
 Ingredients
200g (7oz) quick cooking Macaroni Cheese Serves 4
macaroni
40g (1½oz) butter Dish: large dish, jug
1 small onion, finely Oven Accessory: glass turntable + low wire rack on metal
chopped tray
100g (4oz) bacon,
chopped
40g (1½ oz) flour 1. Cook macaroni in 550 ml (1 pt) boiling water. Cover, place on
600ml (1pt) milk glass turntable and cook on HIGH MICROWAVE for 5-6 mins.
5 ml (1tsp) French or until soft. Drain.
mustard 2. Place butter, onion and bacon in a jug. Cook on HIGH
150g (5oz) cheddar MICROWAVE for 5 mins. or until onion is soft. Stir halfway
cheese, grated through cooking.
salt and pepper
3. Stir in flour and cook for 30 secs. on HIGH MICROWAVE.
25g (1oz) fresh brown
breadcrumbs 4. Gradually add milk, stir well and season. Cook on HIGH
MICROWAVE for 5-6 mins. or until sauce is thick and bub-
D I S H E S

bling. Stir twice during cooking.

5. Add mustard and 100g (4oz) grated cheese. Add macaroni
and season.
6. Place the macaroni mixture in dish. Sprinkle with bread-
crumbs and remaining cheese. Place dish on low wire rack
and cook on COMBINATION: TURBO-BAKE 230°C + GRILL
E G G

3 + LOW MICROWAVE for 10-12 mins. or until cheese starts

to melt.

Ingredients
1 medium onion, finely Cheese, Onion and Olive Scones Serves 4
&

diced
10 ml (2 tsp) olive oil
C H E E S E

Dish: bowl, baking sheet 32x23cm (12½" x 9") greased and

175g (6oz) self-raising enamel shelf greased
flour Oven Accessory: glass turntable followed by enamel shelf in
3 ml (½tsp) salt lower position and wire shelf in upper position
3 ml (½tsp) mustard
powder 1. Place onion and oil in a bowl. Place on glass turntable and
3 ml ((½tsp)) cayenne cook on HIGH MICROWAVE for 2 mins. or until softened.
pepper 2. Preheat oven on CONVECTION 200°C with wire shelf in posi-
salt & pepper tion.
25g (1oz) butter
3. Sift together the flour, salt, mustard and cayenne with season-
40g (1½oz) strong
ing. Rub in the butter.
cheddar cheese, grated
40g (1½oz) Parmesan 4. Mix in onion, cheeses and olives. Beat egg and milk together.
cheese Add enough of the egg and milk to form soft dough.
25g (1oz) black olives, 5. On a floured surface roll out dough to approx. 2 cm thick. Cut
stoned and chopped out rounds using a 5 cm pastry cutter and brush with beaten
1 egg, beaten egg.
45 ml (3tbsp) milk 6. Place the rounds on the baking sheet and enamel shelf. Place
1 beaten egg for glazing enamel shelf in lower position and baking sheet on wire shelf.
Cook on CONVECTION 200°C for 15-20 mins. or until cooked
and golden brown.

118
Ingredients
350g (12oz) readymade Cheese and Red Pesto Tartlets Serves 4
short crust pastry
90g (3½oz) red pesto or Dish: 2 bun tins 32cm x 24cm (12 1/2 ” x 9 1/2 ”)
sun-dried tomato puree Oven Accessory: enamel shelf in lower position + wire shelf
2 medium sized in upper position
tomatoes, peeled,
seeded and chopped
25g (1oz) black olives, 1. Roll out the short crust pastry to a thickness of approximately
chopped 3 mm. (1/8”). Cut out 24 circles using a 7.5cms. (3”) pastry
125g (4½oz) Fontina or cutter. Place in two lightly greased bun tins.
Mozzarella cheese 2. Chill pastry for 30 mins.
grated
3. Preheat oven on CONVECTION 200°C with both enamel and
1 garlic clove crushed
wire shelf in position.
25g (1oz) parmesan
cheese, grated 4. Mix the red pesto, tomatoes, black olives, mozzarella and gar-
5 ml (1tsp) dried oregano lic together in a bowl. Fill the tartlet shells with mixture.
5. Sprinkle the parmesan and oregano over the tartlets.

D I S H E S
6. Place bun tins on shelves and cook on CONVECTION 200°C
for 18-20 mins. or until golden brown.

Ingredients
75g (3oz) plain flour Yorkshire Puddings Serves 4-6

E G G
pinch of salt
1 egg Dish: 12 section bun tin
75 ml (2½fl.oz) milk Oven Accessory: wire shelf in lower position
75 ml (2½fl.oz) water

&
oil for tin 1. Place flour and salt in a mixing bowl. Make a well in the centre
and break in egg.

C H E E S E
2. Beat egg into flour and gradually add milk and water, beating
well until smooth. Stand until required.
3. Place 5ml (1tsp) oil in each section of the bun tin. Place on
wire shelf preheat oven to CONVECTION 220°C.
4. Pour batter into heated oil in tins. Place on wire shelf and cook
on CONVECTION 220°C for 20-25 mins. or until well risen
and brown.

119
 Sauces
CONTAINER SIZE STIRRING – IMPORTANT
Always use a container or Sauces/gravy should be
jug at least twice the capac- thoroughly stirred before,
ity of the sauce, to avoid during and after cooking,
boiling over. to avoid any eruptions and
to result in a smooth
COVERING sauce.
DO NOT cover sauces
REHEATING
when cooking.
Sauces can be made in
advance and reheated by
microwave. Reheat on
HIGH power and stir
halfway.
POWER LEVEL
Most sauces require HIGH
Power for cooking. Sauces
containing eggs should be
cooked on SIMMER power.
WOODEN SPOONS
Do not leave wooden
spoons in the sauce when
cooking. The wood may dry
out and burn. NEVER
LEAVE metal spoons in the
sauce.

Ingredients
25g (1oz) butter White Pouring Sauce
25g (1oz) flour
S A U C E S

600 ml (1pt) milk Dish: 1 litre (2 pt) jug

Oven Accessory: glass turntable

1. Place butter in jug on glass turntable and melt on HIGH

MICROWAVE for 30-40 secs.
2. Stir in the flour to make a roux.
3. Add the milk gradually stirring continuously until well com-
bined.
4. Cook on HIGH MICROWAVE for 5 minutes stirring thoroughly
every minute.. Sauce should be smooth and glossy and coat
the back of a spoon.

Variations of White Sauce

Parsley
Stir 60ml (4tbsp) chopped parsley and 15ml (1tbsp) lemon
juice into sauce halfway through cooking time.
Onion
Cook an onion in the butter for 30 secs. on HIGH
MICROWAVE before adding flour.
Cheese
Stir in 100g (4oz) grated cheese at the end of cooking time.

120
Ingredients
3 egg yolks Hollandaise Sauce
30 ml (2tbsp) white wine
vinegar Dish: 1 litre (2 pt) jug
150g (5oz) chilled, Oven Accessory: glass turntable
unsalted butter, cut into
cubes
pepper 1. Place egg yolks and vinegar in a jug. Beat well.
2. Drop cubes of butter on top. Place jug on glass turntable and
cook on HIGH MICROWAVE for 30 secs.
3. Whisk. Cook on HIGH MICROWAVE for 10 secs. Whisk again
and cook on HIGH MICROWAVE for 10 secs. Repeat 10 sec.
stages until sauce is thick and creamy.
4. Season and serve immediately with salmon steaks or aspara-
gus spears.
N.B. This sauce must not boil or the eggs will curdle.

S A U C E S
Ingredients
1 medium onion, finely Tomato Sauce Serves 4
chopped
1 celery stick, finely Dish: 1 litre (2 pt) jug
chopped Oven Accessory: glass turntable
1 carrot, finely chopped
25g (1oz) butter
2 cloves garlic, crushed 1. Place onion, celery, carrot, butter and garlic in casserole.
2 x 400g (14oz) cans of Place on glass turntable and cook on HIGH MICROWAVE for
tomatoes 4 mins.
3ml (½tsp) each of basil, 2. Add the tomatoes, herbs and wine or stock.
oregano and ground bay
3. Cover and cook on MEDIUM MICROWAVE for 15 mins.
leaves
150ml (¼pt) red wine or Liquidise then press through a sieve for a smooth sauce.
vegetable stock Season to taste.
salt and pepper

121
 Ingredients
2 eggs Custard Sauce
50g (2oz) caster sugar
300ml (½pt) milk Dish: 1 litre (2 pt) jug
5ml (1tsp) vanilla Oven Accessory: glass turntable
essence

1. Beat eggs with sugar and 45ml (3tbsp) milk.

2. Place remaining milk with vanilla essence. Place on glass
turntable and cook on HIGH MICROWAVE for 1 min.
3. Add milk to eggs and stir well.
4. Cook on SIMMER MICROWAVE for 1 min. Stir well.
5. Continue to cook on SIMMER MICROWAVE for 10-15 mins
stirring every 30 secs until the sauce coats the back of a
spoon.
S A U C E S

Ingredients
25g (1oz) butter Chocolate Sauce
75g (3oz) caster sugar
75g (3oz) soft brown Dish: 1 litre (2 pt) jug
sugar Oven Accessory: glass turntable
50g (2oz) cocoa powder,
sieved
3ml (½tsp) vanilla
essence 1. Place butter in a large bowl on glass turntable and melt on
300ml (½pt) milk HIGH MICROWAVE for 20-30 secs.
2. Stir in sugars, cocoa powder and vanilla essence. Gradually
add milk, stirring well.
3. Cook on HIGH MICROWAVE for 2 mins. Stir well.
4. Cook on HIGH MICROWAVE for 1 min. Stir and continue to
cook in 30 sec stages until you achieve a smooth and glossy
consistency that coats the back of a spoon.

122
Ingredients
150g (5oz) soft Butterscotch Sauce
muscovado sugar
75ml (3fl.oz) double Dish: 1 litre (2 pt) jug
cream Oven Accessory: glass turntable
75g (3oz) butter
1. Put all ingredients in a large bowl. Place on base and cook on
HIGH MICROWAVE for 1 min.
2. Stir and continue cooking on HIGH MICROWAVE in 1 minute
intervals until smooth and hot.

S A U C E S
Ingredients
meat or poultry dripping Gravy
with sediment
25g (1oz) flour Dish: 1 litre (2 pt) jug
300ml (½pt) stock Oven Accessory: glass turntable
salt and pepper

1. Scrape dripping and sediment from roasting dish into the jug.
2. Stir flour into dripping and then gradually blend in stock.
3. Place on glass turntable and cook on HIGH MICROWAVE for
2-3 mins. stirring halfway through. Season and serve.

123
 Pastry
Ingredients
225g (8oz) plain flour Shortcrust Pastry
pinch salt
100g (4oz) margarine Dish: large bowl
45 ml (3tbsp) cold water

1. Place flour and salt into a mixing bowl. Rub the margarine into
the flour until the mixture resembles fine breadcrumbs.
2. Add enough water so that when the mixture is kneaded lightly
for a few seconds a firm, smooth dough is formed. If possible,
rest for 15 mins. before rolling out.

Ingredients
50g (2oz) butter Choux Pastry
150 ml (¼pt) water
65g (2½oz) plain flour Dish: large jug
sifted
2 eggs, lightly beaten
1. Place butter and water in a large jug and heat on HIGH
P A S T R Y

MICROWAVE for 2-3 mins. or until nearly boiling.

2. Immediately tip in all the flour and beat well until mixture is
smooth. Cool slightly.
3. Beat in eggs one at a time, beating vigorously until mixture is
smooth and glossy.

Ingredients
225g (8oz) self-raising Suetcrust Pastry
flour
3 ml (½tsp) salt Dish: large bowl
100g (4oz) shredded
suet
105 ml (7tbsp) cold water 1. Mix together flour, salt and suet.
2. Add enough water so that when the mixture is kneaded lightly
for a few seconds a firm, smooth dough is formed.

124
Ingredients
350g (12oz) lean minced Minced Beef and Onion Pie Serves 4
steak
1 medium onion, Dish: large casserole and lid, 20 cm (8") pie plate
chopped Oven Accessory: glass turntable + metal tray
450ml (¾ pt) hot beef
stock
15ml (1tbsp) tomato 1. Combine all filling ingredients except thickening in casserole
puree dish. Cover, place on glass turntable and cook on HIGH
5ml (1tsp) yeast extract MICROWAVE for 5 mins. then MEDIUM MICROWAVE for 15
(Marmite®) mins. Mix gravy thickening with water and stir into meat. Leave
salt and pepper to cool.
10ml (2tsp) gravy
2. Preheat oven on CONVECTION 220°C.
thickening
500g (1lb 2oz) shortcrust 3. Roll out half the pastry to fit pie plate. Remove mince with a
pastry slotted spoon, reserving gravy for serving and place on pastry
beaten egg to glaze base. Roll out remaining pastry for a lid and place on top of
mince, sealing the edges with water. Cut 2 slits in top of pastry
and glaze top with egg. Place on metal tray and cook on
COMBINATION: CONVECTION 220°C + SIMMER
MICROWAVE for 18-20 mins. or until cooked.

Ingredients
Goat’s Cheese And Onion Tart Serves 4

P A S T R Y
100g (4oz) butter
225g (8oz) plain flour
50g (2oz) finely grated Dish: large bowl, 23 cm (9") flan tin
Parmesan Oven Accessory: glass turntable + low wire rack on metal
25g (1oz) butter tray
1kg (2lb2oz) red onions,
peeled & thinly sliced
15ml (1tbp) fresh thyme
60ml (4tbsp) balsamic 1. Pre-heat oven on CONVECTION 210°C.
vinegar 2. Rub the butter into the flour until the mixture resembles fine
salt and freshly ground breadcrumbs. Stir in the parmesan, add 2-3tbsps cold water
black pepper and mix to a firm dough.
200g (7oz) soft goat’s
3. Line the flan dish with the pastry, prick the base with a fork
cheese, crumbled
and chill for 15 mins. in the fridge
4. Place dish on metal tray and bake blind on CONVECTION
210°C for 10 mins. with baking beans. Remove baking beans
and lining and bake for a further 5 mins until golden.
5. Place the butter, onions and thyme into a large bowl. Place on
glass turntable and cook on HIGH MICROWAVE for 2 mins.
6. Add balsamic, stir and cook on MEDIUM MICROWAVE for 15
mins. Stir halfway and season.
7. Pre-heat oven on CONVECTION 180°C.
8. Place the onions in the flan tin and sprinkle with cheese. Place
dish on low wire rack and cook on CONVECTION 180°C for
15-20 mins.

125
 Ingredients
25g (1oz) butter Chicken & Stilton Pie Serves 4
200g (7oz) leeks, sliced
50g (2oz) plain flour Dish: bowl, 22.5 cm (9") gratin dish
450 ml (¾ pt) milk Oven Accessory: glass turntable + low wire rack on metal
150g (5oz) stilton tray
400g (14oz) cooked
chicken, cubed 1. Place the butter and leeks in bowl. Place on glass turntable
250g (9oz) shortcrust and cook on HIGH MICROWAVE for 8 minutes or until soft.
pastry, chilled 2. Add the flour, stir well then gradually add the milk and cook on
HIGH MICROWAVE for 4 mins or until the sauce has thick-
ened.
3. Preheat the oven on CONVECTION 210°C.
4. Finely chop the cheese and add to the sauce, mix in the
chicken.
5. Grate the pastry on top of the chicken mixture. Place dish on
low wire rack and cook on COMBINATION: CONVECTION
210°C + SIMMER MICROWAVE for 25-30 mins. or until
cooked and browned.

Ingredients
Apple Pie Serves 4-6
P A S T R Y

25g (1oz) caster sugar

5 ml (1tsp) cinnamon
2 cooking apples, peeled, Dish: 20 cm (8") pie plate
cored and sliced Accessory: glass turntable + metal tray
15 ml (1tbsp) lemon juice
350g (12oz) puff pastry

1. Preheat oven on CONVECTION 220°C.

2. Mix together sugar and cinnamon.
3. Toss apples in lemon juice. Sprinkle sugar mixture over.
4. Divide pastry in half. Roll out half and line base of plate.
5. Place apple filling on top of pastry. Roll out remainder of pas-
try and cut to a circle for lid.
6. Seal edges, crimp and brush top with egg. Place pie on metal
tray and cook on COMBINATION: CONVECTION 220°C +
SIMMER MICROWAVE for 20-25 mins. or until cooked.

126
Ingredients
1 small potato, thinly Savoury Potato Plait Serves 4-6
sliced
200g (7oz) puff pastry Dish: shallow dish
1 small onion, sliced Oven Accessory: enamel shelf, greased in lower position
small apple, peeled,
cored and sliced 1. Place potato in a shallow dish with 45ml (3tbsp) water. Cover,
salt and pepper to taste place on glass turntable and cook on HIGH MICROWAVE for
75g (3oz) cheese, grated 3 mins. Drain.
or crumbled, e.g. Stilton,
2. Preheat oven empty on CONVECTION 220°C.
Roule etc.
1 egg, beaten 3. Roll out the pastry to an oblong 25 x 27 cm (10 x 11"). Lift
onto greased enamel shelf. With a knife, cut each side of the
long edges diagonally at 2.5 cm (1") intervals, to give strips
which will become plaits.
4. Arrange layers of potato, onion and apple down the centre of
the pastry. Season. Sprinkle over the cheese.
5. Brush the pastry strips with beaten egg and fold alternately
over the mixture to form a plait. Glaze with beaten egg.
6. Place enamel shelf in oven in the lower position and cook on
CONVECTION 220°C for 25-30 mins. or until crisp and
golden.

Ingredients
Lemon Meringue Pie Serves 6

P A S T R Y
250g (8oz) plain flour
25g (1oz) icing sugar
125g (4 ½oz) butter Dish: 25 cm (10") flan dish
1 egg yolk Oven Accessory: glass turntable + low wire rack on metal
30ml (2tbsp) water tray
Filling
90g (3oz) cornflour 1. Pre-heat oven on CONVECTION 210°C.
600 ml (1pt) water 2. Rub butter into the flour until the mixture resembles fine bread-
4 lemons, juice and crumbs and stir in sugar.
grated rind of 3. Add egg and enough water so that when the mixture is
175g (6oz) sugar kneaded lightly for a few seconds a firm, smooth dough is
4 egg yolks formed.
Meringue: 4. Line the flan dish with the pastry, prick the base with a fork
225g (8oz) caster sugar and chill for 15 mins. in the fridge.
4 egg whites 5. Place flan on low wire rack and bake blind on CONVECTION
210°C for 10 mins. with baking beans. Remove baking beans
and lining and bake for a further 5 mins until golden. Leave to
cool.
6. Place cornflour, water and lemon juice and rind in a jug. Place
on glass turntable and cook on HIGH MICROWAVE for 2
mins. Stir and cook on HIGH MICROWAVE for 2 mins. or until
smooth, glossy and thickened. Add sugar. Cool slightly. Add
egg yolks. Mix well. Pour into pastry case.
7. Pre-heat oven on CONVECTION 150°C.
8. Whisk egg whites stiffly. Add sugar gradually – whisking after
each addition.
9. Pile meringue onto lemon filling. Place flan on low wire rack
and cook on CONVECTION 150°C for 40-45 mins. or until
lightly browned.

127
 Ingredients
1 quantity of suet pastry Baked Jam Roly Poly Pudding Serves 4
page 124
75 ml (5 tbsp) seedless Dish: 1 kg (2 lb) glass loaf dish
raspberry jam Accessory: glass turntable + low wire rack on metal tray
milk to glaze
1. Roll out pastry to approx. 23 x 32 cm (9" x 13").
2. Spread the jam over the pastry leaving 1cm (½") border all
round. Brush the edges with milk and roll the pastry up evenly,
starting at one short side and sealing the edges well.
3. Brush top with milk and place in loaf dish. Place dish on low
wire rack and cook on COMBINATION: CONVECTION 200°C
+ LOW MICROWAVE for 15-20 mins. or until golden.

Ingredients
1 quantity of choux Chocolate Éclairs Makes 12
pastry see page 124
150 ml (¼ pt) whipping Dish: baking sheet greased + enamel shelf greased
cream Oven Accessory: enamel shelf in lower position + wire shelf
10 ml (2tsp) cocoa in upper position
powder
P A S T R Y

15 ml (1tbsp) hot water 1. Pre-heat the oven on CONVECTION 200°C with wire shelf in
100g (4oz) icing sugar, position.
sieved 2. Place the choux pastry into a forcing bag fitted with a plain 2
cm (¾ ") nozzle. Pipe 6 fingers 9 cm (3½ ") on the baking
sheet, and 6 onto the enamel shelf.
3. Place baking sheet on wire shelf and enamel shelf in the lower
position and cook on CONVECTION 200°C for approximately
30 mins. Pierce each éclair and return for a further 5 mins. to
crisp if necessary. When cooked cool on a wire rack.
4. Whip the cream until stiff and fill the éclairs.
5. Dissolve cocoa in hot water and stir into icing sugar, beating
well until smooth, add extra water if required. Ice the filled
éclairs and leave until set.

128
Ingredients
600g (1lb 5oz) dessert Apple Strudel Serves 4
apples- granny Smith’s,
cored, peeled and Dish: enamel shelf, greased
roughly chopped Oven Accessory: enamel shelf in lower position
juice of ½ lemon
50g (2oz) golden caster
sugar 1. Preheat the oven empty on CONVECTION 180°C.
50g (2oz) walnuts, 2. Put the apples and juice into a bowl and toss together.
roughly chopped
3. Add the sugar, walnuts, sultanas, cinnamon and almonds and
50g (2oz) sultanas
mix together.
5 ml (1tsp) ground
cinnamon 4. Take three sheets of filo pastry and brush with melted butter.
50g (2oz) ground Place each one with the shortest edge towards you. Overlap
almonds the 2nd sheet onto the 1st sheet by 5-6 cms along the long
225g (8oz) filo pastry edge and repeat with the 3rd sheet overlapping the second.
50g (2oz) butter, melted 5. Place three more sheets of filo on top, in the same way as in
icing sugar to serve step 4.
6. Spread the apple filling along the front edge of the filo pastry
just 2.5cms from the edge and 2.5cms from each side.
7. Fold the sides in over the filling and brush with butter. Roll up
from the long front edge buttering the final long edge to seal
the strudel.
8. Place on enamel shelf seam-side down and brush with melted

P A S T R Y
butter.
9. Place shelf in lower position and cook on CONVECTION
180°C for 35-40 mins.
10.Dust with icing sugar to serve.

Ingredients
350g (12oz) shortcrust Congress Tarts Makes 24
pastry
50g (2oz) butter Dish: 2 x 12 hole bun tins 32 x 24cm (12½"x 9½"), greased
50g (2oz) caster sugar Oven Accessory: enamel shelf in lower position + wire shelf
1 egg, beaten in upper position
3ml (½tsp) almond
essence
75g (3oz) ground rice 1. Pre-heat oven on CONVECTION 170°C.
raspberry jam 2. Roll out the shortcrust pastry to a thickness of approximately 3
mm. (1/8"). Cut out 24 circles using a 7.5 cm (3”) pastry cutter.
Place in bun tins.
3. Cream together butter and sugar until light and fluffy.
4. Add beaten egg gradually and then almond essence.
5. Fold ground rice into mixture
6. Place ¼ - ½ tsp of jam in the base of each pastry round and
top with 1tsp of creamed mixture.
7. Place bun tins on shelves and cook tarts on CONVECTION
170°C. for 20 mins. or until risen and golden brown.

129
 Puddings and Desserts

Ingredients
100g (4oz) pudding rice Creamy Rice Pudding Serves 4
1 litre (1¾ pts) milk
50g (2oz) caster sugar Dish: large oval casserole, greased
2ml (¼ tsp) grated Oven Accessory: glass turntable + low wire rack on metal
nutmeg tray

1. Mix all the ingredients together and pour into casserole.

2. Place on glass turntable and cook on HIGH MICROWAVE for
8-10 mins.or until the milk is boiling. Stir.
3. Place dish on low wire rack and cook on COMBINATION:
D E S S E R T S

CONVECTION 180°C + SIMMER for 30-35 mins. or until start-

ing to thicken. Stir after 10 and 20 mins to break up any
lumps.
4. Leave to stand for 5 mins. to thicken further before serving.

Ingredients
150g (5oz) self-raising Steamed Suet Sponge Pudding Serves 4
flour
&

pinch of salt Dish: 1.2 litre (2 pt) glass pudding basin

50g (2oz) caster sugar Oven Accessory: glass turntable
P U D D I N G S

50g (2oz) suet

1 egg
150 ml (¼ pt) milk
30 ml (2tbsp) jam or 1. Mix the flour and salt and stir in sugar and suet.
golden syrup 2. Make a well in the centre and add beaten egg and milk.
3. Mix to a soft dropping consistency.
4. Put the jam or syrup in the base of the greased pudding basin
and pour pudding mixture over. Place on glass turntable and
cook on MEDIUM MICROWAVE for 5-6 mins.

130
Ingredients
15 ml (1tbsp) brown Pineapple Upside Down Pudding Serves 4
sugar
small can of pineapple Dish: 20 cm (8") round dish, lightly greased
slices, drained Oven Accessory: glass turntable + low wire rack on metal
4 glace cherries, halved tray
100g (4oz) margarine
100g (4oz) caster sugar
2 eggs 1. Sprinkle sugar on base of dish; arrange pineapple slices and
100g (4oz) self-raising cherry halves on top of sugar in the base.
flour 2. Cream together the margarine and sugar until light and fluffy.
30 ml (2tbsp) milk Beat in the eggs gradually. Fold in the flour and mix to a soft
consistency with the milk.
3. Spoon the mixture over the pineapple. Place dish on low wire
rack and cook on COMBINATION: CONVECTION 170°C +
WARM MICROWAVE for 20-25 mins. or until cooked and
golden brown. Leave to cool slightly before turning upside

D E S S E R T S
down on a serving plate.

Ingredients
500g (1lb 2oz) cooking Eve’s Pudding Serves 4
apples, peeled, cored
and sliced

&
Dish: shallow ovenproof dish, lightly greased
50g (2oz) demerara Oven Accessory: glass turntable + low wire rack on metal

P U D D I N G S
sugar tray
100g (4oz) margarine
100g (4oz) caster sugar
2 eggs 1. Place apple in dish with 15ml (1tbsp) of water. Cover, place on
100g (4oz) ground glass turntable and cook on HIGH MICROWAVE for 5 mins.
almonds Stir in the sugar.
30 ml (2tbsp) milk 2. Cream together the margarine and sugar until light and fluffy.
Beat in the eggs gradually. Fold in the almonds and mix to a
soft consistency with the milk.
3. Spoon the mixture over the apple. Place dish on low wire rack
and cook on COMBINATION: CONVECTION 170°C + WARM
MICROWAVE for 20-25 mins. or until cooked and golden
brown. Leave to cool slightly before turning upside down on a
serving plate.

131
 Ingredients
150g (5oz) fresh or ready Sticky Pudding with Toffee sauce
to eat dates stoned and
finely chopped Dish: 1.2 litre (2 pt) glass pudding basin, large jug
50g (2oz) butter Oven Accessory: glass turntable
150g (5oz) caster sugar
2 eggs, lightly beaten
150g (5oz) self raising 1. Pour 150ml (¼pt) boiling water over the chopped dates and
flour set aside to cool.
3ml (½tsp) grated 2. Cream the butter and sugar until light and fluffy. Beat in the
nutmeg eggs a little at a time
3ml (½tsp) ground ginger
3. Fold in the flour, spices and the dates with the liquid.
Sauce:
150g (5oz) muscovado 4. Pour mixture into basin and cook on MEDIUM MICROWAVE
sugar for 7-8 mins or until cooked.
75ml (3fl.oz) double 5. To make the sauce place all the ingredients in a large jug and
cream cook on HIGH MICROWAVE for 1 minute or until the sugar
75g (3oz) butter
D E S S E R T S

has dissolved. Stir and continue to cook on HIGH

MICROWAVE for 1-2 mins or until smooth and hot.
6. Drizzle the hot sauce over the sponge and serve with whipped
cream.

Ingredients
&

60ml (4tbsp) water Crème Caramel Serves 4

100g (4oz) caster sugar
P U D D I N G S

4 eggs Dish: 4 ramekins, large jug

5ml (1tsp) vanilla Oven Accessory: glass turntable
essence
50g (2oz) caster sugar
600ml (1 pt) cold milk
1. Put 15ml (1tbsp) water and 25g (1oz) of sugar into each
ramekin. Place on glass turntable and cook on HIGH
MICROWAVE for 2 mins. or until sugar has dissolved.
Continue cooking on MEDIUM MICROWAVE for 5-6mins. until
sugar has caramelised, keeping a close watch as it can burn
easily. CAUTION - Remove from oven very carefully (the base
will be extremely hot) and cool.
2. Beat eggs, vanilla essence, caster sugar and milk together
and strain over caramel.
3. Place dish on glass turntable and cook on SIMMER
MICROWAVE for 15mins. or until starting to set around edge
of dish. The custard will continue to set on cooling. Refrigerate
for a minimum of 3 hours before turning out and serve with
summer berries.

132
Ingredients
6 slices of bread,
buttered and cut into
triangles
75g (3oz) mixed dried
fruit
450ml (¾pt) milk
3 eggs
25g (1oz) caster sugar
3 ml (1/2 tsp) nutmeg
Ingredients
4 medium egg whites
250g (9oz) caster sugar
5 ml (1tsp) cornflour
5 ml (1tsp) malt vinegar
5 ml (1tsp) vanilla extract
Topping
300ml (½pt) double
cream, softly whipped
250g (9oz) strawberries,
sliced
Bread and Butter Pudding
Dish: jug, 20 x 25 cm (8" x 10") oblong, greased dish
Oven Accessory: glass turntable + metal tray
1. Arrange the bread and fruit in the prepared dish.
2. Put milk in a jug. Place on glass turntable and cook for 3 mins.
on MEDIUM MICROWAVE but do not allow to boil.
3. Beat together the eggs and sugar, add the milk, stirring well.
4. Pour the mixture over the bread, sprinkle with nutmeg and
leave to stand for 15 mins.
5. Place dish on metal tray and cook on COMBINATION:
TURBO-BAKE 190°C + GRILL 3 + WARM MICROWAVE for
D E S S E R T S
20 mins. or until set and browned.
Strawberry Pavlova
Dish: large bowl, metal tray
Oven Accessory: enamel shelf in lower position
&
1. Preheat the oven empty on CONVECTION 150°C with wire
P U D D I N G S
shelf in position.
2. Mark a 25 cm (10”) circle on a sheet of parchment paper and
line the enamel shelf.
3. Whisk the egg whites until stiff but not dry.
4. Slowly whisk in the sugar until the mixture is thick and glossy.
5. Blend the cornflour, vinegar and vanilla extract to a smooth
paste, in a separate bowl and then whisk into egg whites.
6. Spread the mixture inside the circle on the parchment paper.
7. Place enamel shelf in lower position and cook Pavlova on
CONVECTION 150°C for 1-1 ¼ hours.
8. Turn the oven off and leave the pavlova inside for another
hour to dry out.
9. When cool spread cream all over the meringue and scatter the
strawberries on top.
133
 Ingredients
4 medium sized cooking Apricot and Marzipan Baked Apples Serves 4
apples
50g (2oz) marzipan Dish: 20cm (8”) shallow dish
200g (7oz) can apricot Oven Accessory: glass turntable
halves

1. Roll out marzipan and cut into 4 circles with an 8½cm (3¼”)
cutter.
2. Core the apples and cut in half horizontally.
3. Cover the bottom half of each of the apples with a circle of
marzipan and 3 apricot halves.
4. Place the other half of each apple on top.
5. Fill the centre of each apple with apricots and place in a shal-
low dish.
6. Place on glass turntable and cook on MEDIUM MICROWAVE
D E S S E R T S

for 8-10 mins.

7. Stand for 2-3 mins before serving.

NB The apples will look quite green when removed from the
oven, but they should feel slightly soft when tested with a
sharp knife. During the standing time, the colour will become
dull and the apples will be tender. The apples will overcook
very easily, so take care to undercook slightly.
&

Ingredients
450 g (1 lb) ripe pears, Mango, Pear and Ginger Crumble Serves 6
P U D D I N G S

peeled and thinly sliced

15 ml (1 tbsp) Dish: shallow ovenproof dish
muscovado sugar Oven Accessory: glass turntable + low wire rack on metal
2 mangos, peeled, tray
stoned and roughly
chopped
1 piece stem ginger, 1. Put the pears in dish with the sugar and 45ml (3tbsp) water.
finely chopped Cover, place on glass turntable and cook on HIGH
Topping MICROWAVE for 5 mins.
175 g (6 oz) plain flour 2. Preheat the oven on CONVECTION 180°C.
75 g (3 oz) butter
3. Drain the pears, return to the dish and add the mango and
75 g (3 oz) muscovado
stem ginger.
sugar
75 g (3 oz) pecan nuts, 4. Spoon the mixture into dish and leave to cool.
roughly chopped 5. Make the topping. Rub the butter into the flour, stir in the sugar
and pecan nuts. Sprinkle the topping over the fruit.
6. Place dish on low wire rack and cook on CONVECTION
180°C for 30 mins.

134
Ingredients
700g (1 ½lb) fresh fruit, Fruit Crumble Serves 4
prepared (e.g. apples,
plums, rhubarb, Dish: suitable sized, heatproof dish
gooseberries, blackcur- Oven Accessory: glass turntable + low rack on metal tray
rants)
sugar to taste
Crumble Topping: 1. Layer prepared fruit in the dish. Add sugar to taste, depending
75 g ( 3 oz) butter on the sharpness of the fruit.
175 g (6 oz) plain flour
2. Rub butter into the flour until mixture resembles fine bread-
75 g (3 oz) sugar
crumbs. Stir in the sugar.
3. Sprinkle the crumble over the fruit, so that it is completely
covered.
4. Place dish on low wire rack and cook on COMBINATION:
CONVECTION 230°C + SIMMER power for 15 - 20 minutes,
or until golden brown.

D E S S E R T S
&
P U D D I N G S
Ingredients
225g (8oz) plums, halved Red Fruit Compote Serves 4
and stoned
225g (8oz) cherries, Dish: large shallow ovenproof dish
stoned Oven Accessory: glass turntable
225g (8oz) blueberries
225g (8oz) strawberries
225g (8oz) raspberries 1. Place the plums, cherries and blueberries in dish. Place on
50g (2oz) golden caster glass turntable and cook on LOW MICROWAVE for 10 mins.
sugar 2. Stir in the strawberries and cook on LOW MICROWAVE for a
further 3-4 mins.
3. Stir the raspberries and sugar into the hot fruit and allow to
cool before serving.

135
 Ingredients
1 cooking apple, peeled Christmas Pudding Serves 6-8
and grated
1 carrot, peeled and Dish: 1.3 litre (2½ pt) pudding basin lightly greased
grated Oven Accessory: glass turntable
1 orange, juice and
grated rind of
400g (14oz) mixed dried
fruit 1. Place apple and carrot in a large bowl. Place on glass
45 ml (3tbsp) brandy turntable and cook on HIGH MICROWAVE for 5 mins. Beat
15 ml (1tbsp) black well to make a thick puree.
treacle 2. Stir in juice, rind and mixed fruit. Cook on HIGH MICROWAVE
50g (2oz) self-raising for 2 mins. Stir in brandy and treacle. Stand for 5 mins. Beat in
flour
rest of ingredients.
pinch of salt
15 ml (1tbsp) cocoa 3. Press into the pudding basin. Cover and cook on MEDIUM
5 ml (1tsp) mixed spice MICROWAVE for 5 mins. Stand for 5 mins. Cook on HIGH
3 ml (½tsp) nutmeg MICROWAVE for another 2-3 mins. or until just firm.
D E S S E R T S

100g (4oz) shredded
suet
150g (5oz) fresh
breadcrumbs
50g (2oz) mixed peel
50g (2oz) flaked almonds
2 eggs, beaten
&
P U D D I N G S
NOTE. One of the advantages of using your MICROWAVE to
make this traditional pudding is that it can be made the week
before Christmas and stored in a cool dry place. Do not
attempt to make the pudding earlier than this, since the flavour
will not improve with keeping, unlike a traditionally steamed
pudding.

Ingredients
100g (4oz) butter Chocolate Cheesecake
250g (9oz) digestive
biscuits, crushed Dish: 23cm (9") deep flan tin, greased
150g (5oz) plain Accessory: glass turntable + low wire rack on metal tray
chocolate
30ml (2 tbsp) milk
450g (1lb) soft cheese
100g (4oz) soft brown 1. Place butter in bowl on glass turntable and melt on HIGH
sugar MICROWAVE for 40-50 secs. Stir in biscuits and press into
2 large eggs base of flan.
5ml (1tsp) vanilla 2. Melt chocolate with milk on MEDIUM MICROWAVE for 1-2
essence mins. Leave to cool slightly.
3. Pre-heat oven on CONVECTION 150°C.
4. Mix all the remaining ingredients and stir in chocolate. Pour
over biscuit base.
5. Place flan on low wire rack and cook on CONVECTION 150°C
for 30-35 mins.
6. Chill before serving.

136
Baking Guidlines
DISH SIZE/SHAPE
Always use the exact dish size stated in the following recipes, otherwise cooking times and
results will be affected.

EGGS
The following recipes have been tested using medium eggs. Using a different size of egg
may affect cooking times.

COMBINATION COOKING.
DO NOT use spring form tins, use smooth, and preferably seamless metal cake tins.

Ingredients
200g (7oz) butter or Celebration Cake
margarine
200g (7oz) dark Dish: 20 cm (8") round tin, greased and lined
muscovado sugar Oven Accessory: glass turntable + metal tray
200g (7oz) plain flour

B A K I N G
4 eggs, beaten
50g (2oz) ground 1. Preheat oven on CONVECTION 140°C.
almonds 2. Prepare the tin by lining with a double layer of greaseproof
100ml (3½fl.oz) sherry paper on the inside and tie a double band of brown paper
75g (3oz) candied peel around the outside.
75g (3oz) glace cherries,
3. Cream the butter and sugar until pale and fluffy. Add the eggs
roughly chopped
250g (9oz) currants one at a time, beating well after each addition.
250g (9oz) raisins 4. Fold in half the flour using a metal spoon, then fold in the rest.
100g (4oz) pecan nuts, Stir in the almonds.
broken into pieces 5. Mix in the sherry, and then add the peel, cherries, raisins, cur-
finely grated zest of 1 rants, nuts, lemon zest, spice and vanilla. Stir in the baking
lemon powder.
7.5 ml (1½tsp) mixed 6. Spoon mixture into the tin and spread evenly, removing all air
spice pockets. Make a small dip in the centre.
2.5ml (½tsp) vanilla
extract 7. Place tin on metal tray and cook on CONVECTION 140°C for
2.5ml (½tsp) baking 2-2 ¼ hrs. or until a skewer inserted in the middle comes out
powder clean. Leave cake to cool in tin. When completely cold wrap
well in cling film and foil to store until ready to decorate. The
cake will keep for several months.

137
 Ingredients
175g (6oz) butter or Victoria Sandwich
margarine
175g (6oz) caster sugar Dish: 2 x 18 cm (7") cake tins, greased and lined
3 eggs
Oven Accessory: enamel shelf in lower position + wire shelf
175g (6oz) self-raising
flour in upper position

1. Preheat oven on CONVECTION 180°C.

2. Cream butter and sugar until pale and fluffy. Add the eggs a
little at a time beating well after each addition.
3. Fold in half the flour, using a metal spoon, then fold in the
remaining flour.
4. Spoon the mixture into the tins and level with a knife.
5. Place one tin in the centre of the enamel shelf and one tin in
the centre of the wire shelf. Cook on CONVECTION 180°C for
20-25 mins. or until cooked.
6. Sandwich together with cream and jam and dust with icing
sugar or with a filling of your choice.
B A K I N G

Ingredients
100g (4oz) plain Chocolate Cake
chocolate
100g (4oz) butter Dish: 23 cm (9") round tin, greased and lined
4 eggs Oven Accessory: glass turntable + metal tray
100g (4oz) icing sugar
50g (2oz) self raising
flour 1. Place chocolate and butter in a bowl. Place on glass turntable
50g (2oz) ground and melt on HIGH MICROWAVE for 1-2 mins. Cool slightly.
almonds 2. Whisk eggs and sugar until pale and fluffy and then fold in the
Topping chocolate mixture.
50g (2oz) butter
3. Fold in the flour and almonds.
25g (1oz) cocoa powder
30ml (2tbsp) milk 4. Spoon the mixture into the tin.
225g (8oz) icing sugar 5. Pre-heat oven on CONVECTION 180°C.
6. Place tin on metal tray and cook on CONVECTION 180°C for
40 mins. or until cooked. Leave to cool
7. To make the topping, place butter in a bowl on glass turntable
and melt on HIGH MICROWAVE for 30-40 secs. Stir in the
remaining ingredients and beat well until smooth.
8. Spread the topping over the top of the cake.

138
Ingredients
225g (8oz) plain flour Gingerbread
pinch salt
10 ml (2tsp) ground Dish: 18 cm (7") square tin lined with 2 strips of greaseproof
ginger paper to form a cross shape.
10 ml (2tsp) baking Oven Accessory: glass turntable + metal tray
powder
3 ml (½tsp) bicarbonate
of soda 1. Sift the flour, salt, ginger, baking powder and bicarbonate of
100g (4oz) soft brown soda into a bowl.
sugar 2. Place the sugar, butter, treacle and syrup in a bowl on the
75g (3oz) butter or glass turntable and cook on HIGH MICROWAVE for 1 min.
margarine
3. Whisk the milk and egg together. Make a well in the centre of
75g (3oz) treacle
the dry ingredients and pour in the liquid and syrup, mixing
75g (3oz) golden syrup
150 ml (¼pt) milk thoroughly.
1 egg, beaten 4. Pour the mixture into the cake tin. Place tin on metal tray and
cook on AUTO WEIGHT CAKE PROGRAM or on COMBINA-
TION: CONVECTION 160°C + SIMMER MICROWAVE for 15
mins. or until just firm.

Ingredients
250g (9oz) butter Pecan Sour Cream Cake
5 ml (1tsp) vanilla

B A K I N G
essence Dish: 23 cm (9”) cake tin, lined with greaseproof paper
150g (5oz) caster sugar Oven Accessory: glass turntable + metal tray
2 eggs, beaten
284ml (10 fl.oz) soured
cream 1. Cream together butter, essence and sugar until light and fluffy.
225g (8oz) plain flour 2. Add the eggs a little at a time, beating well after each addition.
75g (3oz) self raising
3. Stir in the soured cream and then fold in the sifted flours and
flour
soda.
5 ml (1tsp) bicarbonate
of soda 4. Spread half the cake mixture into the prepared tin. Sprinkle
100g (4oz) pecan nuts, over the combined pecan nuts, brown sugar and cinnamon.
finely chopped 5. Cover with the remaining cake mixture.
25g (1oz) brown sugar 6. Arrange the whole pecan nuts on the top. Place tin on metal
3 ml (1/2 tsp) ground tray and cook on AUTO WEIGHT CAKE PROGRAM or
cinnamon COMBINATION: CONVECTION 160°C + WARM
100g (4oz) pecan nuts, MICROWAVE for 35-40 mins. or until cooked.
whole
7. Pierce the top of the cake with a skewer and pour the maple
60 ml (4tbsp) maple
syrup over. Allow to cool in the tin.
syrup

139
 Ingredients
3 medium eggs, beaten Swiss Roll
125g (4½oz) caster
sugar Dish: Swiss roll tin 33 x 23 cm (13”x 9”), greased and lined
125g (4½oz) plain flour with baking parchment
Filling Oven Accessory: wire shelf in lower position
jam or cream
icing sugar to dredge
1. Preheat oven on CONVECTION 200°C with wire shelf in posi-
tion.
2. Whisk eggs and sugar together in a heatproof bowl until
blended.
3. Stand bowl over hot water and continue to whisk eggs and
sugar until pale and creamy, and mixture leaves a trail on the
surface when the whisk is lifted.
4. Remove from hot water and whisk until cool and thick.
5. Carefully fold in half of the sifted flour, and then fold in the
other half.
6. Fold in 15ml (1tbsp) of hot water.
7. Tip the tin to allow mixture to run into corners.
8. Place tin on shelf and cook on CONVECTION 200°C for 10
mins.
B A K I N G

9. Place sheet of greaseproof paper on a damp tea towel and

dredge paper with caster sugar.
10.Quickly turn the Swiss roll out onto the greaseproof and care-
fully remove the baking parchment.
11. Spread with jam or desired filling.
12.Roll up from short side with the aid of the greaseproof paper.
13.Dredge with icing sugar.

Ingredients
175g (6oz) butter Fairy Cakes Makes 24
175g (6oz) caster sugar
3 eggs, beaten Dish: 2 x 12 hole bun tins 32 cm x 24 cm (12½" x 9½") + 24
175g (6oz) self raising paper cake cases
flour Oven Accessory: enamel shelf in lower position + wire shelf
5ml (1tsp) vanilla in upper position
essence

1. Preheat oven on CONVECTION 190°C with enamel and wire

shelf in position.
2. Cream together butter and sugar until light and fluffy.
3. Add the eggs a little at a time, beating well after each addition.
4. Fold in the flour with the vanilla essence.
5. Fill the paper cases two thirds full with mixture.
6. Cook on CONVECTION 190°C for 15 mins. or until golden and
firm to touch.
Variation: Queen Cakes
Add 75g (3oz) sultanas in with the flour and cook as above.

140
Ingredients
150g (5oz) butter Fruity Cream-Cheese Cake
10 ml (2tsp) grated
lemon rind Dish: 20 cm (8") round cake tin, lined
125g (4½ oz) packet of Oven Accessory: glass turntable + metal tray
cream cheese
225g (8oz) caster sugar
3 eggs, beaten 1. Cream together butter, lemon rind, cream cheese and sugar
100g (4oz) plain flour until light and fluffy.
100g (4oz) self-raising 2. Add eggs a little at a time beating well after each addition.
flour
3. Fold in sifted flours, sultanas and quartered cherries and
150g (5oz) sultanas
spread mixture into tin. Place tin on metal tray and cook on
150g (5oz) glace cherries
AUTO WEIGHT CAKE PROGRAM or on
COMBINATION: CONVECTION 160°C + WARM
MICROWAVE for 35-40 mins. or until cooked.

Ingredients

B A K I N G
150 ml (¼pt) sunflower Carrot Cake
oil
250g (9oz) wholemeal Dish: 20 cm (8") square tin, base lined
self-raising flour Oven Accessory: glass turntable + metal tray
10 ml (2tsp) baking
powder
10 ml (2tsp) cinnamon 1. Place all the cake ingredients in a large bowl and mix well.
5 ml (1tsp) nutmeg 2. Spoon into tin. Place tin on metal tray and cook on AUTO
150g (5oz) light WEIGHT CAKE PROGRAM or COMBINATION: CONVEC-
muscovado sugar TION 170°C + SIMMER MICROWAVE for 20 mins. or until
50g (2oz) walnuts,
cooked and well risen. Allow to cool in the tin.
coarsely chopped
125g (4½ oz) carrots, 3. To make the topping cream the butter and cream cheese until
grated smooth. Stir in sieved icing sugar.
2 ripe bananas, mashed 4. Decorate the cooled cake with the cream cheese topping and
2 eggs, beaten walnuts.
Cream Cheese
Topping:
75 g (3 oz) butter
100 g (4 oz) cream
cheese
225 g (8 oz) icing sugar
chopped walnuts to
decorate

141
 Ingredients
1 banana, large Banana Cake
3 ml (½ tsp) vanilla
flavouring Dish: 20 cm (8") cake tin, lined with greaseproof paper
75g (3oz) butter Oven Accessory: glass turntable + metal tray
100g (4oz) granulated
sugar
150g (5oz) self-raising 1. Peel the banana and mash until smooth with the vanilla
flour flavouring.
3 ml (½ tsp) salt 2. Place the butter and sugar in a bowl. Place on glass turntable
2 ml (¼ tsp) bicarbonate and heat on HIGH MICROWAVE for 1 minute, or until soft.
of soda
3. Stir in the flour, salt and bicarbonate of soda. Beat in the eggs
2 eggs
and mashed banana.
4. Spoon into the prepared cake tin. Place tin on metal tray and
cook on AUTO WEIGHT CAKE PROGRAM or on COMBINA-
TION: CONVECTION 160°C + WARM MICROWAVE for 17-18
mins. or until cooked.

Ingredients
B A K I N G

100g (4oz) currants Dundee Cake

100g (4oz) sultanas
100g (4oz) raisins Dish: 20 cm (8") round tin, greased and lined
50g (2oz) whole Oven Accessory: glass turntable + metal tray
almonds, blanched and
chopped, reserve 6
whole for decoration 1. Mix the chopped nuts, fruit, peel and flour together.
225g (8oz) butter or 2. Cream the fat, sugar and lemon rind until pale and fluffy. Beat
margarine in the eggs one at a time.
225g (8oz) soft brown
3. Fold in the dry ingredients. Spoon mixture into tin and hollow
sugar
out the centre slightly. Split the reserve almonds, and arrange
grated rind of one lemon
4 eggs on top.
275g (10oz) plain flour 4. Place tin on metal tray and cook on AUTO WEIGHT CAKE
100g (4oz) chopped PROGRAM or on COMBINATION: CONVECTION 160°C +
mixed peel WARM MICROWAVE for 35-40 mins.

142
Ingredients
175g (6oz) soft Coffee Walnut Cake
margarine
175g (6oz) caster sugar Dish: 18 cm (7") round cake tin, greased and lined
3 eggs, beaten Oven Accessory: glass turntable + metal tray
200g (7oz) self raising
flour
3ml (½tsp) salt 1. Cream margarine and sugar until light and fluffy. Gradually
5ml (1tsp) mixed spice beat in the eggs.
45 ml (3tbsp) Camp 2. Fold in the dry ingredients. Add coffee essence, milk, treacle
coffee essence and walnuts. Stir well and spoon into tin.
15ml (1tbsp) milk
3. Place tin on metal tray and cook on AUTO WEIGHT CAKE
15ml (1tbsp) black
treacle PROGRAM on COMBINATION: CONVECTION 160°C + SIM-
75g (3oz) chopped MER MICROWAVE for 20 mins. Cool and cut in half.
walnuts 4. Beat all icing ingredients together until smooth. Sandwich cake
Icing: together with half the icing and spread the remainder over the
50g (2oz) soft margarine top. Decorate with whole walnuts.
225g (8oz) icing sugar
30 ml (2tbsp) Camp
coffee essence
15 ml (1tbsp) water

B A K I N G
Ingredients
175g (6oz) golden syrup Fruit Cake
150g (5oz) margarine
150ml (¼ pt) milk Dish: 20 cm (8”) cake tin, greased and lined with greaseproof
450g (1lb) mixed dried paper
fruit Oven Accessory: glass turntable + metal tray
225g (8oz) plain flour
10ml (2tsp) mixed spice
pinch salt 1. Place syrup, margarine, milk and fruit in a bowl. Place on
10ml (2tsp) baking glass turntable and cook on HIGH MICROWAVE for 5 mins.
powder stirring twice. Cool slightly.
2 eggs, beaten 2. Sieve in dry ingredients and mix in eggs. Beat well.
25g (1oz) Demerara
3. Pour into tin and sprinkle with Demerara sugar.
sugar (optional)
4. Place tin on metal tray and cook on COMBINATION: CON-
VECTION 160°C + WARM MICROWAVE for 30 mins. or until
cooked.

143
 Ingredients
175g (6 oz) margarine Spicy Apple Cake Serves 10-12
175g (6 oz) brown sugar
3 eggs
150g (5 oz) wholemeal Dish: 20 cm (8") round cake tin, lined
self raising flour Oven Accessory: glass turntable + metal tray
100g (4 oz) self raising
flour 1. Cream together margarine and sugar until light and fluffy,
Almond essence gradually add the beaten eggs.
350g (1 lb) cooking 2. Fold in the flours and a few drops of almond essence.
apples whole weight then
peeled, cored and thinly 3. In a separate bowl combine apple slices, lemon juice, sugar,
sliced nutmeg and cinnamon. Mix well.
Juice of ½ a lemon 4. Place 2/3rds of cake mixture into prepared tin. Arrange the
25g (1 oz) brown sugar drained apple mixture on top, leaving a space around the
2ml (¼ tsp) nutmeg edge. Top with remaining cake mixture, sprinkle with almonds.
3ml (½tsp) cinnamon Place on metal tray and cook on Combination: CONVECTION
Slivered almonds 160°C + WARM power for 45-50 mins. or until cooked.
B A K I N G

Ingredients
Basic Cookie Dough: American Cookies
100g (4oz) butter
100g (4oz) caster sugar baking tray 30 x 21.5 cms (11½" x 8"), greased + enamel
1 egg, beaten shelf greased
175g (6oz) plain flour Oven Accessory: enamel shelf in lower position + wire shelf
Variations: in upper position
White Chocolate and
Pistachio Nut
100g (4oz) white 1. Preheat oven on CONVECTION 170°C with wire shelf in
chocolate, chopped upper position.
50g (2oz) pistachio nuts, 2. Cream together the butter and sugar until pale, then beat in
chopped the egg.
Marzipan and Cherry
3. Mix in the flour until well combined and add the chosen
100g (4oz) glace cherries
additions.
50g (2oz) marzipan,
chopped 4. Place walnut-sized spoonfuls of dough well apart on the
Peanut Butter baking tray and enamel shelf and flatten slightly with a fork.
100g (4oz) peanuts Place baking tray on wire shelf in upper postion and enamel
50g (2oz) peanut butter, shelf in lower position. Cook on CONVECTION 170°C for 10-
crunchy 15 mins. or until golden.
Chocolate Chunk 5. Remove from baking tray and enamel shelf and allow to cool
75g (3oz) white on a wire rack.
chocolate, chopped
75g (3oz) dark chocolate,
chopped
144
Ingredients
250g (9oz) plain Chocolate Brownies
chocolate
250g (9oz) unsalted Dish: bowl, 30 x 20 x 3.5 cm (12"x 8" x 1½") tin lined with
butter lightly buttered greaseproof paper
175g (6oz) plain flour Oven Accessory: glass turntable + metal tray
5ml (1tsp) baking powder
300g (11oz) caster sugar
4 large eggs, lightly 1. Put the plain chocolate and butter in a large bowl. Place on
beaten glass turntable and cook on HIGH MICROWAVE for 3 mins.
5ml (1tsp) vanilla Leave to cool slightly.
essence 2. Sieve the flour and baking powder into a bowl and set aside.
75g (3oz) pecans, broken
3. Stir the sugar into the chocolate. Add the eggs and vanilla
into pieces
essence. Fold in the flour, nuts and chocolate.
75g (3oz) milk chocolate,
cut into large chunks 4. Pour the chocolate mixture into the prepared cake tin. Place
75g (3oz) white on tray and cook on COMBINATION: CONVECTION 180°C +
chocolate, cut into large SIMMER MICROWAVE for 18-20 mins. The middle should feel
chunks soft when cooked. Allow to cool in the tin. Remove the brown-
ies from the tin and cut into squares.

B A K I N G
Ingredients
225g (8oz) self-raising Fruit Scones Makes 10
flour
pinch salt Dish: bowl, baking sheet 32 x 23 cm (12½" x 9") greased and
5 ml (1tsp) baking enamel shelf greased
powder Oven Accessory: enamel shelf in lower position and wire
50g (2oz) butter shelf in upper position
25g (1oz) caster sugar
50g (2oz) sultanas 1. Preheat oven on CONVECTION 210°C with wire shelf in
75 ml (5tbsp) milk upper position..
beaten egg to glaze 2. Sift the flour, salt and baking powder together. Rub in fat until
the mixture resembles fine breadcrumbs. Add sugar and
sultanas.
3. Make a well in the centre and stir in enough milk to form a soft
dough.
4. Knead lightly. Pat out to 2 cm (3/4") thick and cut into 10
rounds with a 5 cm (2") cutter.
5. Place the rounds on the baking sheet and enamel shelf and
brush with beaten egg. Place enamel shelf in lower position
and baking sheet on wire shelf. Cook on CONVECTION
210°C for 12-15 mins. or until cooked and golden brown.

145
 Ingredients
250g (9oz) butter Flapjack
275g (10oz) golden syrup
75g (3oz) light Dish: bowl, 30 x 20 x 3.5 cm (12"x 8"x ½") tin lined with
muscovado sugar lightly buttered greaseproof paper
425g (15oz) porridge Oven Accessory: glass turntable + low wire rack on metal
oats tray

1. Place the butter, syrup and sugar into bowl. Place on glass
turntable and cook on MEDIUM MICROWAVE for 4-5 mins.
2. Pre-heat the oven on CONVECTION 180°C.
3. Stir the oats into the butter and press the mixture into the tin
4. Place tin on low wire rack and cook on CONVECTION 180°C
for 20-25 mins.
5. Leave to cool in the tin for 5 mins. then mark into 18 pieces.
Allow to cool completely before removing from the tin.
B A K I N G

Ingredients
200g (7oz) plain flour Fruit Muffins Makes 12
3 ml (½ tsp) bicarbonate
of soda Dish: 2 x 6 hole muffin tins + 12 paper muffin cases
10 ml (2tsp) baking Oven Accessory: enamel shelf in lower position and wire
powder shelf in upper position
pinch salt
75g (3oz) caster sugar 1. Sift together the flour, bicarbonate, baking powder and salt.
75g (3oz) butter Stir in the sugar.
200ml (7fl.oz) buttermilk 2. Melt butter for the muffins on HIGH MICROWAVE for
1 medium egg, beaten 30 secs - 1 min. Cool slightly then mix in the buttermilk and
175g (6oz) fresh or
egg.
frozen berries,
raspberries or blueberries 3. Preheat oven on CONVECTION 200°C with shelves in posi-
are ideal tion.
4. Lightly stir the buttermilk mixture into the flour mixture.
5. Fold in the fruit.
6. Divide mixture equally between 12 muffin cases.
7. Place muffin tins on shelves and cook on CONVECTION
200°C for 20-25 mins. or until browned and well risen. Repeat
with remaining tin.

146
Preserves
STERILIZING JARS
Jam jars can be sterilized by microwave
ready for your jams. Half fill with water and
heat them on HIGH power until water boils
(approx. 3 mins. for 2 jars). Empty and drain
upside down on kitchen paper. The jars
should be warm when filled with jam.
If you wish to cook larger quantities than
given in the recipes below, revert to the tra-
ditional hob method, using a traditional
recipe.
DISH SIZE
Always use a very large pyrex bowl. DO
NOT attempt to use jam pans or saucepans
in your microwave.
DO NOT LEAVE JAMS UNATTENDED
DURING COOKING BECAUSE OF THE
HIGH SUGAR CONTENT.
COVERING
Do not cover preserves whilst cooking,
apart from if recommended in the recipe.
WE DO NOT RECOMMEND THAT YOU
USE YOUR MICROWAVE TO STERILIZE
BABIES’ BOTTLES.
(See details on page 50).
DO NOT SEAL PRESERVING JARS IN
YOUR MICROWAVE.
SETTING POINT
To determine whether setting point is
reached, place a couple of drops of jam or
marmalade on a cold saucer (put one in the
fridge whilst making the jam). Leave to cool.
The jam should wrinkle on the surface when
your finger pushes across the top.

P R E S E R V E S
Ingredients
450g (1lb) soft fruit, Soft Fruit Jam Makes approx. 1 1/2 lbs jam
washed
450g (1lb) jam sugar Dish: large bowl
15ml (1tbsp) lemon juice Oven Accessory: glass turntable
5 ml (1tsp) butter

1. Place all ingredients in a large bowl and stir. Place on glass

turntable and cook on HIGH MICROWAVE for 5 mins. stirring
halfway. Continue to cook on HIGH MICROWAVE in one
minute intervals until sugar has dissolved.
2. Wash down any sugar crystals from around the bowl.
3. Bring mixture to the boil and continue to cook on HIGH
MICROWAVE until setting point is reached – approx. 10-15
mins. Test regularly for setting point.

147
 Ingredients
700g (1½lb) plums or Plum Jam Makes approx. 2-2 1/2 lbs jam
damsons
200 ml (7fl.oz) water Dish: large bowl
700g (1½lb) jam sugar Oven Accessory: glass turntable
15 ml (1tbsp) lemon juice
5 ml (1tsp) butter
1. Prick the plums and place in a large bowl with the water. Place
on glass turntable and cook on HIGH MICROWAVE for 5-10
mins.or until the fruit is soft.
2. Add the rest of the ingredients and cook on HIGH
MICROWAVE for 5 mins stirring frequently.
3. Wash down any sugar crystals from around the bowl and bring
to the boil on HIGH MICROWAVE. Continue to cook on HIGH
MICROWAVE until setting point is reached – approx. 15-20
mins.
4. Leave to cool slightly, remove the stones, then pot, seal and
label.
P R E S E R V E S

Ingredients
700g (1½ lb) tomatoes Tomato Chutney Makes approx. 2 lbs
225g (8oz) cooking
apples, peeled and sliced Dish: large bowl
1 medium onion, Oven Accessory: glass turntable
chopped
100g (4oz)granulated
sugar 1. Prick the tomatoes and place in a bowl. Cover with boiling
30 ml (2tbsp) tomato water and leave for 5 mins. Drain. Peel off skin and roughly
puree chop flesh.
5 ml (1tsp) salt 2. Blend apple and onion in a food processor to a thick puree.
200 ml (7 fl.oz) white
3. Combine all ingredients together in a bowl. Cover, place on
distilled vinegar
10 ml (2tsp)ground glass turntable and cook on HIGH MICROWAVE for 25-30
ginger mins. stirring occasionally, or until the mixture is thick with no
2 ml (¼ tsp) cayenne excess liquid.
pepper 4. Leave to stand for 10 mins. then stir and pour into sterilized
3 ml (½tsp) mustard jars. Cover and label.
powder

148
Ingredients
45ml (3tbsp) olive oil Red Onion Marmalade
4 large red onions halved
and thinly sliced Dish: large bowl
50g (2oz) Demerara Oven Accessory: glass turntable
sugar
100g (4oz) sultanas
300ml (½ pint) red wine 1. Put oil in bowl with onions. Place on glass turntable and cook
125ml (4fl.oz) red wine on HIGH MICROWAVE for 10 mins. stirring halfway.
vinegar 2. Add all other ingredients and mix well.
3. Cover and cook on MEDIUM MICROWAVE for 20 mins.
4. Cool slightly, then pour into a clean, sterilized jar.
5. Allow to cool thoroughly before chilling.

Ingredients
4 lemons, grated rind Lemon Curd Makes 2 lbs

P R E S E R V E S
and juice of
450g (1lb) caster sugar Dish: large bowl
4 eggs, beaten Oven Accessory: glass turntable
100g (4oz) butter

1. Place all ingredients in bowl and mix well. Place on glass

turntable and cook on HIGH MICROWAVE for 2 mins. Stir and
continue to cook on HIGH MICROWAVE in 1 minute stages
until mixture starts to thicken (approx 10 mins), then cook for
30 secs. at a time until mixture coats back of spoon. (The
eggs will curdle if overcooked).
2. The mixture will thicken on cooling. Pour into warm jars and
cover with a circle of waxed paper and a jam pot cover.

149
 Bread

TO PROVE DOUGH
Prove on CONVECTION 40°C until dough has doubled in size
The microwave is also useful for defrosting and warming frozen bread products, taking indi-
vidual slices or items from the freezer as required.

Ingredients
450g (1lb) strong bread Standard Bread Dough Makes 2 loaves or 12 rolls
flour
1 sachet dried yeast Dish: 2 x 450g (1lb) loaf tin, lightly greased
5 ml (1tsp) salt Oven Accessory: wire shelf in lower position
15g (½ oz) butter
300 ml (½ pt) warm
water 1. In a large bowl, combine the flour, yeast and salt. Rub in the
fat.
B R E A D

2. Add the warm water then mix to a dough.

3. Turn onto a floured surface and knead for 10 mins. Divide into
two and place in the loaf tins. Cover and prove until the dough
has doubled in size in a warm place or on CONVECTION
40°C.
4. Preheat the oven on CONVECTION 220°C with wire shelf in
lower position.
5. Place the two loaf tins side by side on the wire shelf. Cook on
CONVECTION 220°C for 15- 20 mins.
Wholemeal Bread
Use 225g (8oz) each of wholemeal and strong white bread flour.
Granary Bread
Use 450g (1lb)granary flour instead of strong white bread flour.

150
Ingredients
450g (1lb) strong white Focaccia
bread flour
1 sachet dried yeast Oven Accessory: enamel shelf, greased in lower position
5ml (1tsp) sugar
5 ml (1tsp) salt
15ml (1tbsp) olive oil 1. In a large bowl, combine the flour, yeast, sugar and salt.
300 ml (½pt) warm water 2. Gradually add the oil and warm water until you have a soft
Topping dough.
• 1 small red onion sliced
3. Turn onto a floured surface and knead for 10 mins. Roll out to
and softened with 5ml
(1tsp) olive oil and 5ml a 25cm (10") circle and place on enamel shelf. Cover and
(1tsp) balsamic vinegar. prove until the dough has doubled in size in a warm place or
(HIGH MICROWAVE for on CONVECTION 40°C.
1-2min). 4. Dimple the surface of the dough. Add one of the above top-
• 30ml (2tbsp)chopped pings and drizzle with olive oil
black or green olives. 5. Preheat oven empty on CONVECTION 220°C.
• 2 chopped cloves of 6. Place shelf in oven and cook on CONVECTION 220°C for 15-
garlic, sea salt and 20 mins.
cracked black pepper
corns.
• 30ml (2tbsp) sundried
tomatoes, chopped

B R E A D
Ingredients
250g (9oz) strong bread Sun-Dried Tomato Roll Makes 6 rolls
flour
5ml (1tsp) sachet dried Oven Accessory: enamel shelf, greased in lower position
yeast
5 ml (1tsp) salt
25g (1oz) sun-dried 1. In a large bowl, combine the flour, yeast and salt and stir in
tomatoes, roughly the tomatoes.
chopped 1. Add the oil, passata and enough warm water to form a soft
45ml (3tbsp) olive oil
dough.
75ml (3fl.oz) passata
75ml (3fl.oz) warm water 2. Turn onto a floured surface and knead for 10 mins.
5ml (1tsp) olive oil 3. Divide dough into 6 and place on enamel shelf. Cover and
prove until the dough has doubled in size in a warm place or
on CONVECTION 40°C.
4. Preheat the oven on CONVECTION 220°C.
5. Glaze rolls with olive oil
6. Place the enamel shelf in oven and cook on CONVECTION
220°C for 15- 20 mins.

151
 Ingredients
250g (9oz) strong bread
flour
5ml (1tsp) sachet dried
yeast
3 ml (½tsp) salt
10ml (2tsp) olive oil
150ml (¼ pt) warm water
Topping
1 red onion, cut into rings
2 cloves garlic, crushed
400g (14oz) tomatoes on
the vine
12 pitted black olives
16 capers
30ml (2tbsp) olive oil
5ml (1tsp) chilli flakes
5ml (1tsp) mixed herbs
12 basil leaves
150g (5oz) mozzarella,
grated
B R E A D
Pizza Alle Cipole
Dish: bowl
Oven Accessory: baking tray greased, wire shelf in lower
position
1. Place the onion and garlic in a bowl on glass turntable and
cook on HIGH MICROWAVE for 3 mins.
2. Add the tomatoes, olives, capers and olive oil. Cook on HIGH
MICROWAVE for 5 mins.
3. In a large bowl combine the flour, yeast and salt.
4. Add the oil and gradually add enough warm water until you
have a soft dough.
5. Turn onto a floured surface and knead for 10 mins. Roll out to
a 30cm x 20cm (12"x8") circle and place on baking tray.
Cover, and prove until the dough has doubled in size in a
warm place or on CONVECTION 40°C.
6. Preheat oven on CONVECTION 230°C with wire shelf in lower
position.
7. Spread the topping over the dough and sprinkle with remain-
ing ingredients.
8. Place tray on low wire shelf and cook on CONVECTION
230°C for 15-20 mins.
152
Questions and Answers
Q My microwave oven causes
interference with my TV, is this
normal?
A Some radio and TV interference
might occur when you cook with
the microwave oven. This
interference is similar to the
interference caused by small
appliances such as mixers,
vacuums, hair dryers, etc. It does
not indicate a problem with your
oven.

Q My oven has an odour and A It is essential that your oven is

generates smoke when using the
CONVECTION, COMBINATION
and GRILL function. Why?
wiped out regularly particularly
after cooking by COMBINATION or
GRILL. Any fat and grease that
builds up will begin to smoke if not
cleaned.

Q Sometimes warm air comes from
the oven vents. Why?
A The heat given off from the
cooking food warms the air in the
oven cavity. This warmed air is
carried out of the oven by the air
flow pattern in the oven. There
isn’t an airtight seal to the air
therefore steam can escape. There
are no microwaves in the air, or
steam. The oven vents should
never be blocked during cooking.

Building-in Your Oven

1. In case of fitting into an oven housing, please use Panasonic’s Trim Kit
NN-TKA80W - White
NN-TKA80M - Metallic Silver
2. Microwave ovens should not be built into a unit directly above a top front
venting conventional cooker. This will invalidate your one year guarantee.
3. A microwave which is built in must be more than 850 mm above floor level.
Read Trim-Kit instructions carefully before installation.
It is recommended that the microwave oven is placed below a conventional
oven to avoid heat damage to the facia of the microwave.
However if it is necessary to install the microwave above, then a gap of at
least 15 cm (6 inches) is required from the top of the conventional oven cas-
ing to the bottom of the microwave oven casing.

153
Technical Specifications
Rated Voltage: 230-240 V 50 Hz
Operating Frequency: 2,450 MHz
Input Power: Max 2870 W
Microwave 1220 W
Grill 1560 W
Convection 1350 W
Output Power: 1000 W (IEC-60705)
Grill 1500 W
Convection 1250 W
Outer Dimensions: 530 mm (W) x 508 mm (D) x 344 mm (H)
Oven Cavity Dimensions: 350 mm (W) x 360 mm (D) x 250 mm (H)
Weight: 21 kg (Packed weight- 28 kg)
Noise: 52.7dB
Weight and Dimensions are approximate.

154
Index
A
Adapting Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51
Apples, baked, poached and stewed . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65,134
Apple Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55,126
Arcing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7,10
Auto Sensor Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42-47
Auto Weight Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48-49
Auto Weight Defrosting. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19-20

B
Babies Bottles, reheating. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10,50, 52,147
Bacon
Rashers/steaks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59
Gammon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 96

Baked Apples . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65,134

Baking Guidelines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 137
Beans and pulses, cooking chart. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60

Beef
guidelines. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86
cooking charts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60
Beef, roasting. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60
Beefburgers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60
Belgian Beef Casserole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93
Hungarian Goulash . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 94
Lasagne . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47,56,57, 98
Mini Boeuf En Croute . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 99
Savoury Mince . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91
Shepherds Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56,57, 92
Steak and Mushroom Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 93
Stuffed Aubergines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 92

Bread
reheating charts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59
recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 150-152

Building in . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 153
C
Cakes
Auto Weight Cakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49
American Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 144
Banana Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 142
Carrot Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 141
Celebration Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 137
Chocolate Brownies. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 145
Chocolate Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 138
Coffee Walnut Cake. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 143
Dundee Cake. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 142
Fairy Cakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 140
Flapjack . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 146
Fruit Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 143
Fruit Muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 146
Fruit Scones. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 145
155
Index
Fruity Cream Cheesecake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 141
Gingerbread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 139
Pecan Sour Cream Cake. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 139
Spicy Apple Cake. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 144
Swiss Roll . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 140
Victoria Sandwich . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 138

Chaos Defrost. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19-20

Cheese and Egg Dishes

Baked Souffle. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 116
Cheese, Onion and Olive Scones . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 118
Cheese and Red Pesto Tartlets . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 119
Croque Monsieur . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 117
Macaroni Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56,57,118
Quiche Lorraine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 116
Tasty Potato bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 117

Chicken
Auto Sensor Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
guidelines. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86
cooking charts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61
Cheesy Chicken Breasts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89
Chicken and Stilton Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 126
Chicken Casserole. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 87
Chicken Broth . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 88
Chicken Pasanda. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90
Chicken Satay . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 90
Coq au vin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 87
Creamy Chicken Gratin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91
Layered CHicken Puff . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89
Marinated Chicken Breasts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 88
Pesto Chicken Crumble . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86

Child Lock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Chilli . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91,108
Christmas Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8,50,56,93
Cleaning your microwave . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5,10,13
Cling Film . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12,15
Clock, setting the time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Combination Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34-41
Containers to use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14-15
Control Panels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Convection Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28-31
Cooking Charts. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49-50/59-72
Custard reheating . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55
Custard Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 122

D
Defrosting
guidelines. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
charts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22-24
Delay Start . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Demo Mode . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

156
Index
E
Eggs poached/scrambled . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62

F
Fan motor operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 0

Fish
Auto Sensor Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
guidelines. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79
cooking charts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63-64
Boil in the bag fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64
Bouillabaise . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84
Family Fish Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83
Fish Curry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 85
Mediterranean Fish Bake. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82
Mixed Seafood Gratin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84
Prawn and Haddock Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83
Prawn Risotto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 85
Salmon with Mango Salsa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80
Soy and Honey Salmon. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80
Special Occasion Fish Pie. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82
Steamed Mussels With Garlic . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79
Stuffed Citrus Trout . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81
Sundried Tomato Fish Bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81

Fruit, poached and stewed . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65

Fruit Crumble . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48,134,135

G
Game, cooking charts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65
Gammon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59,96

General Guidelines. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12-13

Gravy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 123
Grilling. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26-27

H
Hollandaise Sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 121

J
Jacket Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71,102
Jam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 147-148

L
Lamb
guidelines. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86
cooking charts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66
Greek Lamb Stew . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 99
Lamb Hotpot . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 94
Lamb in a Spicy Cream and Almond Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 95
Madras Curry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 95
Moussaka. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 100
Spicy Lamb Tagine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 96

157
Index
Lemon Curd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 149
Lentils. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60,108,114

M
Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Meat and Poultry
Auto Sensor Meat Casserole/Sauces . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46-47
recipes and guidelines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59,60,61,62,65,66,69

Memory Pad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51
Microwave power levels. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Microwave principles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Mince pies, reheating . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50,55

P
Pasta, Rice and Bean
Cooking charts. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60,66,68
Lemon and Asparagus Risotto. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 113
Lentil Biryani . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 114
Mixed Mushroom Cannelloni . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 112
Spicy Tomato Pasta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 113
Spinach and Ricotta Lasagne . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 115
Tuna Pasta. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 112
Vegetable and Chick Pea Casserole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 115
Wild Mushroom Risotto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 114

Pastry. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 124
Pastry Recipes
Apple Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 126
Apple Strudel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 129
Baked Jam Roly Poly Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 128
Chicken and Stilton Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 126
Chocolate Eclairs. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 128
Congress Tarts. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 129
Goats Cheese and Onion Tart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 125
Lemon Meringue Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 127
Minced Beef and Onion Pie. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 125
Quiche Lorraine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 116
Savoury Potato Plait . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 127

Pizza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46,67,152
Pork
guidelines. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86
cooking charts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59
Glazed Gammon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 96
Paprika Pork Casserole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 101
Pork and Potato Bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 101
Pork with Herby Dumplings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 97
Sticky Ribs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 97
Sweet and Sour Pork. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 100
Porridge . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67
Preserves
Lemon Curd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 149
Plum Jam. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 148
Red Onion Marmalade. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 149
158
Index
Soft Fruit Jam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .147
Tomato Chutney. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 148

Puddings and Desserts

Apricot and Marzipan Baked Apples . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 134
Bread and Butter Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 133
Christmas Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 136
Chocolate Cheesecake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 136
Creme Caramel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 132
Creamy Rice Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 130
Eve’s pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 131
Fruit Crumble . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 135
Mango, Pear and Ginger Crumble. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 134
Pineapple Upside Down Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 131
Red Fruit Compote . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 135
Steamed Suet Sponge Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 130
Sticky Pudding with Toffee Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 132
Strawberry Pavlova . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 133

Quiche. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58,116

R
Reheating guidelines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9,49-50
Reheating Charts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52-58
Rice, cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68
Rice Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53,55,130
Risotto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 85,113-114
Roasting Bags . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Roast Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45,103
S
Sauces
guidelines. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 120
Butterscotch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 123
Chocolate Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 122
Custard . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53,55
Custard Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 122
Gravy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 123
Hollandaise Sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 121
Tomato Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 121
White Pouring Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 120

Sausages
Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69
Toad in the Hole. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 98

Scones . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 118,145

Shielding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20-21
Souffle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 116

Soups and Starters

Brie and Crambery Crostini . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77
Carrot and Orange Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74
Cream of Mushroom Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74
Garlic Mushroom with Herbs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 78

159
Index
Mushroom Pâte . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 78
Onion and Feta Chese Tartlets . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76
Pork and Liver Terrine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75
Prawn and Salmon Filo Parcel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76
Red Pepper and Mushroom Bruchetta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77
Sweet Potato Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75

Standing Times . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10-12,25

T
Technical Specification . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 154
Timer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Turbo Bake Cooking. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32-33
Turkey cooking charts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69

V
Vegetables
Auto Sensor Vegetables/Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44-45
guidelines. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 102
cooking charts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69-72
Cauliflower Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 105
Goats Cheese and Onion Tart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 125
Gratin Dauphinoise . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 103
Leek and Potato Gratin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 111
Lentil Bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 108
Mushroom Stroganoff . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 111
Nut Roast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 110
Quorn Casserole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 107
Ratatouille . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 105
Roast Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 103
Roasted Vegetable Moussaka . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 107
Roast Vegetable Parcels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 109
Spicy Beans. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 104
Spicy Potatoes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 104
Stuffed Peppers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 106
Vegetarian Chilli. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 108
Vegetable Curry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 109
Vegetable Lasagne . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 106
Veggie Burgers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 110

Victoria Sandwich . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 138

W
White Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 120

Y
Yorkshire Puddings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 119

160