Panasonic Microwave Grill Manual

PHONE OUR

CUSTOMER CARE

CENTRE

0844 8443868For service or spares.

Or order spares directon line at

www.panasonic.co.uk

E00037P06BP

M0609-6

Printed in the UK

For COOKERY ADVICE call:01344 862108Home Economists will provide friendlyguidance on queries relating to recipes andcooking in your microwave.

CHAOSCHAOSDEFROST

For Models: NN-CT857 NN-CT867

MICROWAVE,GRILL AND CONVECTION

Cookery Bookand

Operating InstructionsNN-CT878

Standard Conversion Chart

Weight1/2oz – 15g

1oz – 25g

2oz – 50g

3oz – 75g

4oz – 100g

5oz – 150g

6oz – 175g

7oz – 200g

8oz – 225g

9oz – 250g

10oz – 275g

11oz – 300g

12oz – 350g

13oz – 375g

14oz – 400g

15oz – 425g

1lb/16oz – 450g

Capacity1/2tsp – 3ml

1tsp – 5ml

1tbsp – 15ml1/4pt – 150ml1/2pt – 300ml3/4pt – 450ml

1pt – 600ml

13/4pt – 1 litre

When using recipes in this book always follow metric or imperialmeasurements. Do not combine the two. In some recipes theconversions are not a direct equivalent due to recipe result.

Important Notice

Your oven is rated 1000 Watts (IEC). When using other cookbooksremember to adjust cooking times accordingly. The symbol above, whichis displayed on your oven door, indicates the heating category for youroven when cooking or reheating convenience foods.Your oven is rated ‘E’, which is very efficient. It is therefore very importantthat you refer carefully to the packet instructions on convenience foods.Some packet instructions only display information for B or D rated ovens.We therefore provide additional guidelines for reheating on pages 52-58of this book.ALWAYS check the progress of the food as it cooks or reheats by simplyopening the door and after checking the progress of the foods pressSTART to continue the cooking time.

Failure to follow the instructions given in this Cookbook andOperating Instructions, may affect the recipe result and insome instances may be dangerous.

� COOKERY ADVICE LINE 01344 862108

Customer Care Centre 0844 8443868

Selected Spares and Accessories:Order direct on line at www.panasonic.co.uk orby telephoning the Customer Care Centrenumber above.

E

1000W

The IEC (60705) poweroutput (watts)

The heating category forsmall packs of food

Microwave symbol

Thank you for purchasing a Panasonic Microwave Oven.Even if this is not your first microwave oven, do please read the opening chapters of thiscookbook to achieve perfect results every time.

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

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 [email protected] visit our web site at www.cooking-corner.co.uk

The Microwave Test & Development KitchenPanasonic Consumer Electronics U.K.Willoughby RoadBracknellBerksRG12 8FPWhen writing, please be sure to state your model number and daytime telephone number.

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Welcome to PanasonicMicrowave Cooking

CONTENTSSafety Information 2-3Before using your oven 4Care and Cleaning 5Parts of your oven 6-7Important Information 8-10Microwaving Principles 11General Guidelines 12-13Containers to use 14-15Control Panels 16Operating Instructions 17-41• Setting the Clock 18• Microwaving/defrosting 18-24• Timer 25• Grilling 26-27• Convection cooking 28-31• Turbo-Bake cooking 32-33• Combination Cooking 34-41Auto Sensor/Sensor Combination Programs 42-47

Auto Weight Programs 48-49Cooking and ReheatingGuidelines 50-51Reheating Charts 52-58Cooking Charts 59-72Adapting Recipes 73RECIPESSoups and Starters 74-78Fish 79-85Meat and Poultry 86-101Vegetables/Vegetarian 102-111Pasta, Rice & Beans 112-115Cheese and Egg Dishes 116-119Sauces 120-123Pastry 124-129Puddings and Desserts 130-136Baking 137-146Preserves 147-149Bread 150-152Building-in Your Oven 153 Technical Specification 154

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This appliance is supplied with a mouldedthree pin mains plug for your safety andconvenience. A 13 amp fuse is fitted in thisplug. Should the fuse need to be replaced,please ensure that the replacement fusehas a rating of 13 amps and that it isapproved by ASTA or BSI to BS1362.Check for the ASTA mark or the BSImark on the body of the fuse.

IF THE FITTED MOULDED PLUG ISUNSUITABLE FOR THE SOCKET OUTLETIN YOUR HOME THEN THE FUSESHOULD BE REMOVED AND THE PLUGCUT OFF AND DISPOSED OF SAFELYAND AN APPROPRIATE ONE FITTED.THERE IS A DANGER OF SEVEREELECTRICAL SHOCK IF THE CUT OFFPLUG IS INSERTED INTO ANY 13 AMPSOCKET.

If a new plug is to be fitted, please observethe wiring code as shown opposite. If in anydoubt, please consult a qualified electrician(For U.K. Models only).

WARNING: THIS APPLIANCE MUST BEEARTHED.

IMPORTANT: The wires in this mains leadare coloured in accordance with thefollowing code: Green-and-yellow: Earth,Blue: Neutral, Brown: Live.

As the colours of the wire in the mains leadof this appliance may not correspond withthe coloured markings identifying theterminals in your plug, proceed as follows:

The wire which is coloured GREEN-AND-YELLOW must be connected to the terminalin the plug which is marked with the letter Eor by the Earth symbol or colouredGREEN or GREEN-AND-YELLOW.

The wire which is coloured BLUE must beconnected to the terminal in the plug whichis marked with the letter N or colouredBLACK.

The wire which is coloured BROWN mustbe connected to the terminal in the plugwhich is marked with the letter L or colouredRED.

When this oven is installed it should beeasy to isolate the appliance from theelectricity supply by pulling out the plug oroperating a circuit breaker.

Do not immerse cord, plug or oven in water.Keep cord away from heated surfaces. Donot let cord hang over the edge of table orwork top. Do not plug your oven in via anextension cable as this can be dangerous. Itis important to plug the oven directly into awall socket.

The back of the appliance heats up duringuse. Do not allow the cord to be in contactwith the back of the appliance or cabinetsurface.

Important safety instructionsplease read carefully and keep for future reference

If the fuse cover is detachable, neveruse the plug with the cover omitted. If areplacement fuse cover is required,ensure it is the same colour as thatvisible on the pin face of the plug. A replacement fuse cover can bepurchased from your localPanasonic Dealer.

HOW TO REPLACE THEFUSE

Open the fuse compartment with ascrewdriver and replace the fuse.

Voltage & PowerThe voltage used must be the same asspecified on this microwave oven. Usinga higher voltage than that which isspecified is dangerous and may result ina fire or other type of accident causingdamage.

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1. Hot SurfacesExterior oven surfaces, including airvents on the cabinet and the ovendoor, will get hot during CONVECTION,COMBINATION and GRILLING. Usecare when opening or closing door andwhen inserting or removingfood and acces-sories. The ovenhas a heater situ-ated in the top ofthe oven. Afterusing the CON-VECTION, COMBINATION and GRILLfunctions the roof and walls will be veryhot.

2. Children should be keptaway from the oven at alltimes and should only beallowed to operate theoven undersupervision. Ensurethat children do nottouch the hotouter casingafter operation of the oven.

WARNING: When the appliance isoperated in the combination mode, chil-dren should only use the oven underadult supervision due to thetemperatures generated.

Caution: Hot surfaces

�

1. Examine Your OvenUnpack oven, remove all packing material,and examine the oven for any damagesuch as dents, broken door latches orcracks in the door. Notify dealer immedi-ately if unit is damaged. Do NOT install ifunit is damaged.

2. GuaranteeYour receipt is your guarantee, pleasekeep safely.

3. CordIf the supply cord is damaged, it must bereplaced by the manufacturer or its serviceagent or a similarly qualified person inorder to avoid a hazard.

N.B. The appliance should be inspected fordamage to the door seals and door sealareas. If these areas are damaged theappliance should not be operated until it hasbeen repaired by a service technician trainedby the manufacturer.

Unpacking your oven

1. Oven must be placed on a flat, stablesurface 850mm above floor level. Forproper operation, theoven must have suffi-cient air flow, i.e.5cm/2" at one side, theother being open;15cm/6" clear over thetop; 10cm/4" at therear.

2. Do not place the microwave oven on ashelf directly above a gas or electrichob. This may be a safety hazard andthe oven may be damaged.

3. Do not block air vents on the rear andbottom or top of the cabinet. Do notplace any articles on the top of the ovenover the vents. If air vents are blockedduring operation, the oven may over-heat. If the oven overheats, a thermalsafety device will turn the oven off. Theoven will remain inoperable with blankdisplay until it has cooled.

4. Do not use outdoors.

Placement of your oven

2"open

4"

6"

�

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

1. Exterior oven surfaces, including air vents on the cabinet and the oven door will get hotduring CONVECTION, COMBINATION and GRILLING, take care when opening orclosing 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 takento 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 havebeen given so that the child is able to use the oven in a safe way and understands thehazards of improper use. Ensure that children do not touch the hot outer casing afteroperation 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 havebeen given supervision or instruction concerning use of the oven by a person responsible for their safety. Children should be supervised to ensure that they do not play withthe appliance.

6. Storage of AccessoriesDo not store any objects other than oven accessories inside the oven in case it isaccidentally turned on. In case of electronic failure, oven can only be turned off at wallsocket.

7. Before UseBefore using CONVECTION, COMBINATION or GRILL function for the first time operatethe oven without food and accessories (including glass turntable and roller ring) onCONVECTION 250 °C for 5 mins. This will allow the oil that is used for rust protection tobe 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 theappliance.

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Before using your oven

Important safety instructionsplease read carefully and keep for future reference

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1. Switch the oven off before cleaningand unplug at socket if possible.

2. Keep the inside of the oven, doorseals and door seal areas clean.When food splatters or spilled liquidsadhere to oven walls, door seals anddoor seal areas wipe off with a dampcloth. Mild detergent may be used ifthey get very dirty. The use of harshdetergent or abrasives is notrecommended.

3. The grill in the oven has a self-cleancatalytic lining. It is therefore notnecessary to clean the radiant grillelement or above the grill in the roof ofthe oven.

4. After using CONVECTION, GRILL orCOMBINATION cooking the enamelwalls of the oven should be cleanedwith a soft cloth squeezed in soapywater. Particular care should be takento keep the window area cleanparticularly after cooking byCONVECTION, GRILL orCOMBINATION. Stubborn spots insidethe oven can be removed by using asmall amount of branded conventionaloven-cleaner applied to a soft dampcloth. Wipe onto problem spots, leavefor recommended time and then wipeoff. Avoid the microwave feed guidearea, the roof of the oven, and the door.DO NOT SPRAY DIRECTLY INSIDETHE OVEN.

5. The outside oven surface should becleaned with a damp cloth. To preventdamage to the operating parts insidethe oven, water should not be allowedto seep into the ventilation openings.

6. If the Control Panel becomes dirty,clean with a soft, dry cloth. Do not useharsh detergents or abrasives onControl Panel. When cleaning theControl Panel, leave the oven dooropen to prevent the oven fromaccidentally turning on. After cleaningtouch STOP/CANCEL Pad to cleardisplay window.

7. If steam accumulates inside or aroundthe outside of the oven door, wipe witha soft cloth. This may occur when the

microwave oven is operated under highhumidity conditions and in no wayindicates a malfunction of the unit ormicrowave leakage.

8. It is occasionally necessary to removethe glass turntable for cleaning. Washthe turntable in warm soapy water. Donot place in the dishwasher.

9. The roller ring and oven cavity floorshould be cleaned regularly to avoidexcessive noise. Simply wipe thebottom surface of the oven, particularlythe turntable spindle and the areasurrounding this, with mild detergentand hot water then dry with a cleancloth. The roller ring may be washed inmild soapy water. Cooking vapourscollect during repeated use but in noway affect the bottom surface or theroller ring wheels.After removing the roller ring from cavityfloor for cleaning, be sure to replace itin the proper position.

10.When GRILLING or cooking byCOMBINATION or CONVECTIONsome foods may splatter grease ontothe enamel oven walls. If the oven isnot cleaned to eliminate this grease, itcan accumulate and cause the oven to‘SMOKE’ during use. These marks willbe more difficult to clean later.

11.Ensure all accessories are keptscrupulously clean, especially whenusing microwave or combinationprograms.

12.A steam cleaner is not to be used forcleaning.

13.Do not use harsh abrasive cleaners orsharp metal scrapers to clean the ovendoor glass since they may scratch thesurface, which may result in shatteringof the glass.

14. Keep air vents clean at all times. Checkthat no dust or other material is blockingany of the air vents on the top, bottomor rear of the oven. If air vents becomeblocked this could cause overheatingwhich would affect the operation of theoven and possibly result in a hazardoussituation.

Care & Cleaning of your Microwave Oven -IMPORTANTIt is essential for the safe operation of the oven that it is kept clean, and wiped outafter each use. Failure to maintain the oven in a clean condition could lead todeterioration of the surface that could adversely affect the life of the appliance andpossibly result in a hazardous situation.

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1. ServiceWHEN YOUR OVEN REQUIRES ASERVICE call your local Panasonicengineer. Youcan look on thePanasonic website (www.pana-sonic.co.uk)under the“Support” option, where a servicedealer locater can be found oralternatively call our Customer CareCentre on 0844 8443868 who canrecommend an engineer. It ishazardous for anyone other than acompetent person to carry out anyservice or repair operation whichinvolves the removal of a cover whichgives protection against exposure tomicrowave energy.

2. Door SealsDo not attempt to tamper with or makeany adjustments or repairs to door,control panel housing, safety interlockswitches or any other part of the oven.Do not remove outer panel from oven.

The door seals and door seal areasshould always be kept clean – use adamp cloth.

N.B. The appliance should be inspectedfor damage to the door seals and doorseal areas. If these areas aredamaged the appliance should not beoperated until it has been repaired bya service technician trained by themanufacturer.

3. Oven LightThe oven lamp mustbe replaced by aservice techniciantrained by themanufacturer. DONOT attempt toremove the outercasing from theoven.

4. Selected Spares and AccessoriesThese may be ordered direct; on lineat www.panasonic.co.uk or by tele-phoning the Customer Care Centre0844 8443868. Most major credit anddebit cards accepted. Ensure youquote the correct model number.

Maintenance of your oven

1. Do not operate the oven without theRoller Ring and Glass Turntable inplace, unless you are cooking onCONVECTION and wish to use theWire or Enamel Shelves.

2. Only use the Glass Turntablespecifically designed for this oven. Donot substitute with any other GlassTurntable.

3. If Glass Turntable is hot, allow to coolbefore cleaning or placing in water.

4. Do not cook directly on GlassTurntable. Always place food in amicrowave safe dish. The onlyexception to this is when cookingJacket Potatoes on microwave only.

5. If food or utensil on Glass Turntabletouches oven walls, causing theturntable to stop moving, it willautomatically rotate in the oppositedirection. This is normal. Open ovendoor, reposition the food and restart.

6. The Glass Turntable can rotate ineither direction. The maximum weightthat can be placed on the turntable is 5Kg (11lb) this includes total weight offood and dish. The maximum weight tobe placed on the shelves is 5 Kg(11lb).

7. While cooking by MICROWAVE orCOMBINATION, turntable may vibrate.This will not affect cookingperformance.

8. The metal accessories provided mustONLY be used as directed forGRILLING, CONVECTION andCOMBINATION cooking. Never usethem on microwave only. Do not use ifoperating the oven with less than 200g(7oz) of food on a manual Combinationprogram. FAILURE TO USEACCESSORIES CORRECTLY COULDDAMAGE YOUR OVEN.

Parts of Your Oven

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Parts of Your Oven9. Arcing may occur if the incorrect

weight of food is used, a metalcontainer has been used incorrectly, orthe accessories have been damaged.If this occurs, stop the machineimmediately. You can continue to cookby GRILL OR CONVECTION ONLY.

10. Always refer to instructions for correctaccessories to use on all programs.The glass turntable and roller ring arethe only accessories used forMicrowave Cooking. ForCONVECTION and COMBINATIONcooking the metal tray must ALWAYSbe in place on the glass turntable,unless on CONVECTION cooking youwish to use the Wire or the EnamelShelves.

Glass TurntableThe glass turntable and roller ring are the only

accessories used for Microwave Cooking.

See-through Oven Window External Air Vents

High wire rack

Metal TrayLow Rack Splash Guard

Door SafetyLock System

Control Panel

IdentificationPlate

Roller Ring1. 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.

Door Release PadPush to open the door.Opening the door during cooking will stop thecooking process without cancelling theprogram. Cooking resumes as soon as thedoor is closed and Start is pressed. Theoven light will turn on and stay on wheneverthe door is opened.

Door SafetyLock System

Grill Elements

Microwave FeedGuide - Do NotRemove

2 LevelCookingSupportGuides

Wire Shelf

Enamel Shelf

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SafetyIf smoke or a fire occurs in the oven, pressStop/Cancel pad and leave the door closed inorder to stifle any flames.Disconnect the power cord, or shut off powerat the fuse or the circuit breaker panel.

Short Cooking TimesAs microwave cooking times are muchshorter than other cooking methods it isessential that recommended cooking timesare not exceeded without first checking thefood.

Cooking times given in the cookbook areapproximate. Factors that may affect cook-ing times are: preferred degree of cooking,starting temperature, altitude, volume, sizeand shape of foods and utensils used. Asyou become familiar with the oven, you will beable to adjust these factors.

It is better to undercook rather than overcookfoods. If food is undercooked, it can alwaysbe 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 areexceeded the food will be spoiled and inextreme circumstances could catch fire andpossibly damage the interior of the oven.

1. Small Quantities of Food.Take care when heating small quantitiesof food as these can easily burn, dry outor catch fire if cooked too long. Alwaysset short cooking times and check thefood frequently.

NEVER OPERATE THE OVEN WITH-OUT FOOD INSIDE ON MICROWAVEOR 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 foodslow 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.

3. Christmas Pudding.Christmas puddings and other foods highin fats or sugar, e.g. jam, mince pies,must not be over heated. These foodsmust never be left unattended as withover 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 examplesof food with non porous skins. Thesemust 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 shouldbe taken:

a) Avoid using straight-sided containerswith narrow necks.

b) Do not overheat.c) Stir the liquid before placing the

container in the oven and againhalfway through the heating time.

d) After heating, allow to stand in theoven for a short time, stirring againbefore 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

9


7. Lids.Always remove the lids of jars andcontainers and takeaway foodcontainers before you microwave them.If you don’t then steam and pressuremight build up inside and cause anexplosion even after the microwavecooking has stopped.

8. Deep Fat Frying.Do not attempt to deep fat fry in youroven.

9. Meat Thermometer.Use a meat thermometer to check thedegree of cooking of roasts and poultryonly when meat has been removedfrom the microwave. If undercooked,return to the oven and cook for a fewmore minutes at the recommendedpower level. Do not leave aconventional meat thermometer in theoven 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 theyare specifically designed for use in amicrowave oven. These products contain impurities which may causesparks and/or fires when used.

11. Reheating.It is essential that reheated food isserved “piping hot”.

Remove the food from the oven andcheck that it is “piping hot”, i.e. steam isbeing emitted from all parts and anysauce is bubbling. (If you wish you maychoose to check the food has reached72˚C with a food thermometer – butremember do not use this thermometerinside 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 havebeen followed always check the food ispiping hot before serving and if in doubtreturn 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 physicalcharacteristics and water content of thechickens 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 190ºC3) Set Microwave to Simmer4) 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.

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13. Standing Time.Standing time refers to the period at theend of cooking or reheating when foodis left before being eaten, i.e. it is a resttime which allows the heat in the foodto continue to conduct to the centre,thus eliminating cold spots.

14. Keeping Your Oven Clean.It is essential for the safe operation ofthe oven that it is wiped out regularly.Use warm soapy water, squeeze thecloth out well and use to remove anygrease or food from the interior. Payparticular attention to the door sealarea and also the areas around themicrowave feed guide situated on theright hand side of the cavity wall. Theoven should be unplugged when clean-ing.

15. Grilling.The oven will only operate on theGRILL function with the door closed.

16. Fan Motor Operation.After using the microwave oven, the fanmotor may operate to cool the electriccomponents. This is normal and youcan take out food even though the fanmotor operates. You can continue usingthe oven during this time.

17. Utensils.Before use check that utensils/containers are suitable for use inmicrowave ovens.

18. Babies Bottles and Food Jars.When reheating babies bottles alwaysremove top and teat. Liquid at the topof the bottle will be much hotter thanthat at the bottom and must be shakenthoroughly before checking the temper-ature. The lid must also be removedfrom babies food jars, the contentsmust also be stirred or shaken beforethe temperature is checked. Thisshould be carried out beforeconsumption to avoid burns.

19. Arcing.Arcing may occur if a metal containerhas been used incorrectly, if the incor-rect weight of food is used, or if theaccessories have been damaged.Arcing is when blue flashes of light areseen in the microwave oven. If thisoccurs, stop the machine immediately.If the oven is left unattended and thiscontinues it can damage the machine.

You can continue to cook by GRILL ORCONVECTION ONLY.

20. Maximum Weight on turntable.The maximum weight that can beplaced on the turntable is 5 Kg (11lb)this includes total weight of food anddish.

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Microwave energy has been used in this country to cook and reheat food since earlyexperiments with RADAR in World War II. Microwaves are present in the atmosphere all thetime, both naturally and from manmade sources.Manmade sources include radar, radio, television, telecommunication links and car phones.

Microwaving Principles

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, andfoods 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 atraditional oven, the food cooks from the outside inwards.

In a microwave oven, electricity is convertedinto microwaves by the MAGNETRON.

REFLECTIONThe microwaves bounce off the metal wallsand the metal door screen.

TRANSMISSIONThen they pass through the cookingcontainers to be absorbed by the watermolecules in the food, all foods containwater to a more or lesser extent.

IMPORTANT NOTES

HOW MICROWAVES COOK FOOD

The dish used to cook or reheat the food will get warm during cooking, as the heat conductsfrom the food. Even in micro waving, oven gloves are required!MICROWAVES CANNOT PASS THROUGH METAL AND THERE FORE METAL COOKINGUTEN SILS CAN NEVER BE USED IN A MICROWAVE, FOR COOKING ON MICROWAVEONLYFoods Not Suitable for Cooking by Microwave OnlyYorkshire Puddings, Souffles, Double Crust Pastry Pies.Because these foods rely on dry external heat to cook correctly, do not attempt to cook bymicro wave. Foods that require deep fat frying cannot be cooked either.

STANDING TIMEWhen a microwave oven is switched off, the food will continue to cook by conduction – NOTBY 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).

Boiled EggsDo not boil eggs in your microwave. Raw eggs boiled in their shells canexplode and cause serious injury

13 Amp fused socket

CLING FILMCling film helps keep the food moist and the trapped steam assists inspeeding up cooking times. However it should be pierced beforecooking, to allow excess steam to escape. Always take care whenremoving 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 formicrowave cooking” and use as a covering only. Do not line dishes withcling film. Do not cover foods when cooking by COMBINATION,CONVECTION or GRILL.

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General Guidelines

MOISTURE CONTENTMany fresh foods e.g. veget ables and fruit, vary in their moisturecontent throughout the season. Jacket potatoes are a particularexample of this. For this reason cooking times may have to beadjusted throughout the year. Dry ingredients e.g. rice, pasta, can dryout further during storage and cooking times may differ fromingredients freshly purchased.

STANDING TIME

Dense foods e.g. meat, jacket potatoes and cakes, requirea STANDING TIME (inside or outside of the oven) aftercook ing, to allow heat to finish con ducting to cook thecentre completely.

� MEAT JOINTS – Stand 15 mins. wrapped in aluminium foil.� JACKET POTATOES – Stand 5 mins. wrapped in aluminium foil after cooking by

microwave only.� LIGHT CAKES – Stand 5 mins. before removing from dish.� RICH DENSE CAKES – Stand 15-20 mins.� FISH – Stand 2-3 mins.� EGG DISHES – Stand 1-2 mins.� PRECOOKED CONVENIENCE FOODS – Stand for 2-3 mins.� PLATED MEALS – Stand for 2-3 mins.� VEGETABLES – Boiled potatoes benefit from standing 1-2 mins., however most other

types of vegetables can be served immediately.� DEFROSTING – It is essential to allow standing time to com plete 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.

PIERCINGThe skin or membrane on some foods will cause steam to build upduring cooking. These foods must be pierced or a strip of skin shouldbe peeled off before cooking to allow the steam to es cape. Eggs,potatoes, apples, sausages etc., will all need to be pierced beforecooking. DO NOT ATTEMPT TO BOIL EGGS IN THEIR SHELLS.

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DISH SIZEFollow the dish sizesgiven in the recipes,as these affect thecook ing andreheating times. Aquan tity of foodspread in a biggerdish cooks andreheats more quickly.

QUANTITYSmall quantities cookfaster than largequantities, also smallmeals will reheatmore quickly thanlarge portions.

SPACINGFoods cook morequickly and evenly ifspaced apart.NEVER pile foods ontop of each other.

SHAPEEven shapes cookevenly. Food cooksbetter by microwavewhen in a roundcontainer rather thansquare.

DENSITYPorous airy foodsheat more quicklythan dense heavyfoods.

COVERINGCover foods withmicrowave cling filmor a self-fitting lid.Cover fish,vegetables,cas seroles, soups. Donot cover cakes,sauces, jacketpotatoes, pastryitems.

ARRANGINGIndividual foods e.g.chicken portions orchops, should beplaced on a dish sothat the thicker partsare to the outside.

STARTINGTEMPERATUREThe colder the food,the longer it takes toheat up. Food from afridge takes longer toreheat than food atroom temperature.

General Guidelines

TURNING ANDSTIRRINGSome foods requirestirring duringcooking. Meat andpoultry should beturned after half thecooking time.

LIQUIDSAll liquids must bestirred before, duringand after heating.Water espe cially mustbe stirred before andduring heating, toavoid eruption. Do notheat liquids that havepreviously beenboiled. DO NOTOVERHEAT.

CHECKING FOODIt is essential that foodis checked during andafter a recommendedcooking time, even ifan AUTO PROGRAMhas been used (just asyou would check foodcooked in aconven tional oven).Return the food to theoven for furthercooking if necessary.

CLEANINGAs microwaves workon food particles,keep your oven cleanat all times. Stubbornspots of food can beremoved by using abranded oven cleaner,applied to a soft dampcloth, always wipe theoven dry aftercleaning. Avoid anyplastic parts, the roofof the oven and doorarea.

14

Containers to use

When unsure that a cookingcon tainer is suitable for use inyour microwave, check by thefollow ing test:1. Fill a microwave safe measur -

ing jug with 300ml (1⁄2pt) coldwater.

2. Place it on the turntablealong side the dish to betested. If the dish you aretesting is a large dish, thenstand the measur ing jug ontop of the empty dish.

3. Heat on HIGH power for1 minute.

ResultIf the dish is suitable for micro -waving, it will remain cool, whilstthe water in the jug will begin tofeel warm. If the testing dish feelswarm, do not use as it is obvious lyabsorbing microwave energy.N.B. This test does not apply toplastic or metal based con tainerse.g. Le Creuset® style dishes,which should not be used as theyare cast iron covered with enamel.

OVEN GLASSEveryday glass that isheat resistant e.g. Pyrex®,is ideal for Microwave,Convection orCombination cooking. DONOT USE FORGRILLING. Do not use

delicate glass or lead crystal which maycrack or arc.

CHINA AND CERAMICEveryday glazed china, porcelain or ceramic

plates, bowls, mugs andcups can be used ifthey are heat resis tant.Fine bone china shouldonly be used forreheating for shortperiods. Do not usedishes with a metal rimor pattern. Do not use

jugs or mugs with glued handles, since theglue can melt. If dishes are heat resistantthey may be used on CONVECTION andCOMBINATION but not directly under theGRILL.

POTTERY, EARTHENWARE, STONEWAREIf completely glazed, thesedishes are suitable. Do notuse if partially glazed orunglazed, since they areable to absorb water whichin turn absorbs microwaveenergy, making thecontainer very hot andslows down the cooking of food.

FOIL/METAL CONTAINERSNEVER ATTEMPT TO COOK IN FOIL ORMETAL con tai ners onMicrowave only as themicrowaves cannot passthrough and the food willnot heat evenly, it mayalso damage your oven.Foil and metal containers can be used onGRILL and CONVECTION modes and maybe used with care during certainCOMBINATION cooking as long as they arenot damaged or dented.

QUICK CHECK GUIDE TO COOKING UTENSILS

Choosing the correct container is a very important factor in deciding the success or failure ofyour cooking. Testing Dishes for Suitability - For Microwave Cooking Only.

15

PLASTIC

Many plastic containers are designed formicrowave use, but do not use forcooking foods high in sugar or fat or forfoods that require long cooking times e.g.brown rice. Only use Tupperware®

containers if they are designed formicrowave use. Do not use Melamine.Never cook in margarine cartons oryoghurt pots, as these will melt with theheat from the food. If heatproof they canbe used for CONVECTION orCOMBINATION cooking. DO NOT USEUNDER THE GRILL.

PAPERPlain white absorbent kitchen paper (kitchen towel) can only beused for microwave cooking e.g. covering blind pastry cases andfor cover ing bacon to prevent splattering. ONLY USE FOR SHORTCOOKING TIMES. NEVER RE-USE A PIECE OF KITCHENTOWEL. ALWAYS USE A FRESH PIECE OF PAPER FOR EACHDISH.Avoid kitchen paper containing manmade fibres. If you are using branded re-cycled kitchen towel, check first that itis recommended for microwave use. Do not use waxed or plasticcoated cups or plates as the finish may melt. Greaseproof papercan be used to line the base of dishes and to cover fatty foodse.g. bacon rashers, to stop splattering. White paper plates can beused for SHORT RE HEATING TIMES, on MICROWAVE only.

WICKER, WOOD, STRAW BASKETSDishes will crack and could ignite. Do not use wooden dishes in your microwave.DO NOT USE ON ANY COOKING MODE.

CLING FILMMicrowave cling film can only be used for covering food that isreheated by microwave. It is also useful for covering food to becooked, but care should be taken to avoid the film being in directcontact with the food eg. Do not line dishes with cling film. DONOT USE ON ANY OTHER COOKING MODE.

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

ALUMINIUM FOILSmall amounts of smooth aluminium foil can be used to SHIELDjoints of meat during defrosting and cook ing by Microwave, as themicrowaves cannot pass through the foil, this prevents the partsshielded from overcook ing or over de frost ing. Take care that the foildoes not touch the sides or roof of the oven, as this may causearcing and damage your oven. Aluminium foil can be used forCONVECTION cooking.

��

�

Containers to use

16

Control Panels

ChaosDefrost

Vegetables

Potatoes

Fish

Pizza

Chicken

Meat

Crispy Top

Bake

Micro Power Grill 1-2-3

Convection

Combination

Turbo-Bake

Memory

Timer

Start

Stop / Cancel

lessmore

10min

1min

10sec

1h

NN-CT857W

NN-CT857NN-CT867NN-CT878

(1) Display Window

(2) Time Pads

(3) Auto Weight Chaos DefrostPrograms

(4) Auto Sensor Programs

(5) Auto Weight CombinationBake Programs

(6) Microwave Power Pad

(7) Grill Pad

(8) Convection Pad

(9) Turbo-Bake Pad

(10) Combination Pad

(11) Memory Pad

(12) Timer Pad:This can be used to delay acooking program for up to 9 hrs99 mins., or used to time or forstanding (non-cooking) time. It isalso used for setting the clock.Refer to page 18.

(13) lb/oz Conversion Pad

(14) More/Less Pads

(15) Start Pad:Press to start operating the oven.If during cooking the door isopened or Stop/Cancel Pad ispressed once, Start Pad has tobe pressed again to continuecooking.

(16) Stop/Cancel Pad:

Before Cooking:one press clears yourinstructions.

During Cooking:one press temporarily stops thecooking program. Another presscancels all your instructions andthe time of day will appear in thedisplay.

(3)

Beep Sound:A beep sounds when a pad is pressed.If this beep does not sound, the settingis incorrect. When the oven changesfrom one function to another, two beepssound. After completion of cooking, fivebeeps sound.

* The design of your control panel mayvary from the panel displayed (dependingon colour and shape of pads or buttons),but the words relating to the pads will bethe same, and function in the same way.

(1)

(2)

(6)

(9)

(11)

(13)

(15)

(16)

(7)

(8)

(10)

(12)

(14)

(4)

(5)

17

Let’s Start to Use your Oven

1 Plug inPlug into a 13 amp fused electrical socket. You will bereminded to read your operating instructions.

2 Press Timer Pad TwiceSet clock as a 12hr clock. Set time using time pads. Presstimer pad again. (See page 18 for details).

3 Press Convection Pad(This procedure is to burn off the oil used for rust protection inthe oven.) Keep pressing this pad until 250°C is in the displaywindow. Remove all accessories from the oven.

4 Press Time PadPress 1 min pad until 5 minutes is displayed in the window.

5 Press Start PadThe time will be displayed in the window and count down. Theoven will beep at the end of the program. The oven is nowready to use. Caution: Grill elements and oven will be hot.

6 Demonstration ModeThis is to enable you to experiment setting various programs.(The letter D will always appear in the display window. This isto confirm that there is no microwave power produced and it issafe to use the oven without any food). To select this modepress the timer pad four times. “Demo mode press any key”will appear. To cancel press the timer pad a further four times.

7 Child LockTo operate the child lock facility press the Start pad threetimes, this will deactivate the microwave. “Lock” will appear inthe display and none of the controls will operate. To clear childlock 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 wordsrelating to the pads will be the same, and function in the same way.

ChaosDefrost

Vegetables

Potatoes

Fish

Pizza

Chicken

Meat

Crispy Top

Bake

Micro Power Grill 1-2-3

Convection

Combination

Turbo-Bake

Memory

Timer

Start

Stop / Cancel

lessmore

10min

1min

10sec

1h

NN-CT857W

18

� Press Timer Pad twice

Colon starts to blink. “SETTIME” will appear in thedisplay window.

� Press Time Pads

Enter time of day by pressingTime Pads e.g. 1.25pm (12hr clock).

� Press Timer Pad

Colon stops blinking. Time ofday is now locked into thedisplay.

Press once

� Select Cooking Time.� Press this pad until

the power you require appears in the display window.

Setting the Clock

Microwave Cooking and DefrostingThere are 6 different microwave power levels available.

Selecting Microwave Power Level

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.

10min

1min

10sec

1h

Micro Power

Start

10min

1min

10sec

1h

10min

1min

10sec

1h

10min

1min

10sec

1h

Press five times

Press twice

Inoperable

PowerPress Level Wattageonce High 1000 Wtwice Defrost 270 W3 times Medium 600 W4 times Low 440 W5 times Simmer 250 W6 times Warm 100 W

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.

Example of how to set 1.25pm

� Press Start.

19

Microwave Cooking and DefrostingACCESSORY TO USE:

When using your oven onMICROWAVE only, the glassturntable provided must alwaysbe in position. DO NOT attemptto use microwave only with anymetal accessory in the oven.

DO NOT place food directlyonto the turntable except in thecase of Jacket Potatoes cookedby MICROWAVE only.

Foods reheated or cooked byMICROWAVE only are normallycovered 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 andprogram 10 minutes then select second power (Simmer) with second cooking time (20minutes) then press Start.

Three Stage Cooking:e.g. High power 5 minutes, Delay 5 minutes, High power 2 minutes; Select first Powerlevel and cooking time, then press TIMER and time, then select final power level and finalcooking time. Then press Start.

• Select the desiredprogram bypressing pad once,twice or three times.

• Press to select g orlb and oz.

• Enter the weight bypressing the More &Less pads. Themore pad will startwith the minimumweight for eachfood.

• Press Start.

Auto Weight DefrostWith this feature you can defrost frozen foods according to the weight. Select the categoryand set the weight of the food. The weight can be programmed in pounds and ounces orgrams. The weight starts from the minimum weight for each category.

lessmore

StartChaosDefrost

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. Turnat beeps.

3 Meat Joints 400 - 2500g (14oz - 5lb 8oz) Whole chicken, meat joints. Turn atbeeps and shield.

20

This feature allows you to defrost minced meat, chops, chicken portions, meat joints andbread.The CHAOS defrost pad should be pressed to select the correct category and then enter inthe weight of the food in grams or pounds and ounces using the appropriate pads (Seepage 19). Foods should be placed in a suitable dish, whole chickens and joints of meatshould be on an upturned saucer or on a rack. Chops, chicken portions and slices of breadshould 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 quickand more even defrost. The CHAOS system uses a random sequence of pulsing microwaveenergy 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 SHIELDIF NECESSARY (See page 21). On hearing the first beep you should TURN and SHIELD (ifpossible). On the second beep you should turn the food or break it up.

Auto Weight Defrost Programs

CATEGORY 1 BREADThe Bread Program is suitable for defrosting small items e.g. rolls, buns and slices of breadwhich are required for immediate use. Small items may feel warm immediately afterdefrosting. Loaves can also be defrosted on this program but these will require standingtime to allow the centre to thaw out. Standing time can be shortened if slices are separatedand buns and loaves cut in half. Items should be turned halfway during defrosting. THISPROGRAM IS NOT SUITABLE FOR CREAM CAKES OR DESSERTSe.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 carriedout in a large shallow dish. Chops and chicken portions should be arranged in a single layerand turned frequently.CATEGORY 3 MEAT JOINTS/WHOLE CHICKENSMeat joints and chickens will require shielding during defrosting especially if they areparticularly fatty pieces. This is to prevent over defrosting on the outside edges. Smooth foilsecured with cocktail sticks should be used. DO NOT ALLOW THE FOIL TO TOUCH THEWALLS OF THE OVEN. Back fat of joints, legs, wings and breast bones need shielding (seephotograph above). Standing time of at least 1 hour should be allowed (rolled joints mayrequire longer) before cooking to ensure the centre is fully defrosted.

1st Beep 1st Beep

Turn or Shield

2nd Beep

Turn or break up

ChaosDefrost

21

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 securedwith cocktail sticks.

6 Allow standing time so that the centre of the food thaws out. (minimum 1 hour for joints of meatand whole chickens)

By selecting the DEFROST power level fromthe microwave power pad, and setting a time,you can defrost food in your microwave. Thebiggest problem is getting the insidedefrosted before the outside starts to cook.

For this reason a defrost program alternatesbetween a defrost power and a standingtime. The name for this type of defrost iscyclic and during the standing stages there is

not any microwave power in the oven,although the light will remain on and theturntable will turn. The automatic stand timesensure a more even defrost but it is stillnecessary to allow for standing time beforeuse. Place foods in a suitable container. Meatjoints and chickens should be placed on anupturned saucer or on a plastic rack if youhave one.

Defrosting Guidelines

Turn dense foods and meat 2/3times during defrosting.

TIPS

Separate chops and small itemse.g. bread slices where possible.

Chickens and joints of meat willrequire shielding during defrosting.

Break up small items e.g. mincedmeat, frequently during defrosting.

22

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24

Def

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25

Using the Timer PadThe 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 thistime.

1. To Set a Standing Time:

� Press the TimerPad

� Set Delay time(max 9hrs99mins) (10 sec.pad isinoperable). An“H” will appear inthe display todenote hours.

� Set the completecooking program,by enteringCooking optionand timerequired.

� Press Start Pad.Delayed time willcount down thenthe cookingprogram willstart.

� Set the desired CookingProgram, byselecting appro-priate Cookingoption.

� Then Press theTimer Pad.

� Set desiredstanding time(max 9hrs99mins) (10 sec. pad isinoperable). An“H” will appear inthe display todenote hours.

� Press Start Pad.Cooking programwill commenceafter which thestanding time willcount down.

2. To Set a Delay Start:

Cooking option&

Time

Cooking option&

Time

Timer

Start

Start

10min

1min

10sec

1h

10min

1min

10sec

1h

NB1. 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.

Timer

10min

1min

10sec

1h

Grill 1-2-3

Start

26

Grilling

Start

• Select Grill power.Press once for Grill1 (High), twice for Grill 2(Medium) or three times forGrill 3 (Low). TheGrill symbol willappear.

• Press Start topreheat.“P” will appear inthe display window.When the grill ispreheated the ovenwill beep and the“P” will flash. Thenopen the door andplace the foodinside.

• Press Time padsto enter cookingtime. Maximumtime is 99 mins., 90secs. 1 h pad isinoperable.

• Press Start.The cookingprogram will startand the time in thedisplay will countdown.

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

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 theenamel shelf.

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

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

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

GRILLING TIMES

27

Place food on Splash Guard in the MetalTray on the High Wire Rack on Turntable.The splash guard will allow fat to dripthrough into the Metal Tray which will prevent excess splatter and smoke whengrilling steaks, chops and other fatty foods.

Most foods require turning halfway duringcooking. When turning food, open oven doorand CAREFULLY remove the Metal Tray,Splash Guard and High Wire Rack orenamel shelf by holding the accessoriesfirmly. Use oven gloves when removingaccessories as they will be very hot, and sowill the roof and walls of the oven.

After turning, return food to the oven, closedoor and press START. The oven willcontinue to count down the remainingcooking time. It is quite safe to open theoven door at any time to check the progressof the food as it is grilling.

Grilling

When grilling foods the Glass Turntable should be in position, with the High WireRack and the Metal Tray on top. The splash guard is placed inside the metal traywhen 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 thisfor fatty foods that can splatter.

OVEN ACCESSORIES TO USE

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 longergrill 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 ACCESSORIESAFTER GRILLING AS THE OVEN AND ACCESSORIES WILL BE VERY HOT.

9. After Grilling it is important that the Grill accessories are removed for cleaning beforereuse and that the oven walls and floor are wiped with a cloth squeezed in hot soapywater to remove any grease. DO NOT PUT ACCESSORIES IN DISH WASHER.

GUIDELINES

Start

28

Convection CookingYour 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 recipesand 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 youwish to use the shelves you can preheat with or without the shelves in position and theglass turntable and roller ring should be removed.

� Press to selectoven temperature.The oven starts at150 °C and thenfor each press thetemperature willcount up in 10 °Cstages to 250 °C,then to 40 °C,100 °C, 110 °Cetc. TheConvection sym-bol will appear.

� Press Start topreheat. A “P” willappear in the dis-play window.When the oven ispreheated theoven will beepand the “P” willflash. Then openthe door andplace the foodinside.*

� Press Time Padsto enter cookingtime. Maximumcooking time is 9hours, 99minutes. The 10sec pad isinoperable.

� Press Start Pad.

10min

1min

10sec

1h

Start

Convection

* Note: Open the door using the Door Release Pad, because if the Stop/Cancel Pad ispressed the program may be cancelled.

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

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

29

Convection Cooking

ONE LEVEL COOKING.

Roasting Meat: Glass Turntable, MetalTray, Splash Guard and Low Rack.

Baking: Glass Turntable, Metal Tray, LowRack.


If cooking on one level, you can use one of the shelves on the lower level and the glassturntable and roller ring should be removed, or you can use the round metal tray on top ofthe glass turntable.

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 metalbaking tins and ovenware.

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

If using the turntable the food is then placed on the Low Rack or directly onto the MetalTray. When cooking meat or other fatty foods ensure that the Splash Guard is also inposition. Follow your individual recipe guidelines.

If using a shelf, place on the lower level. You can use the enamel shelf as a baking dish forroasting 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 Shelfon Lower Level.

Baking: Wire Shelf on Lower Level.

30

TWO LEVEL COOKING

When cooking on two levels use both the shelves supplied, with the enamel shelf on thelower level and the wire shelf on the upper level. The glass turntable and roller ring shouldbe removed.

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

The shelves are ideal for batch baking and when cooking in a large dish that will not turn onthe 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 ACCESSORIESAFTER COOKING AS THE OVEN & ACCESSORIES WILL BE VERY HOT.MAKE SURE THAT YOU HOLD THE DISH AND/OR SHELF FIRMLY WHEN YOU AREREMOVING THEM FROM THE OVEN.

Batch Baking Cooking Large Dishes of Food

31

Gu

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Tem

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For

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com

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ly u

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and

cou

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p in

10°

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250

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then

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32

TURBO-BAKE CookingThe oven can be programmed to cook or reheat food by the grill and the convection ovenworking simultaneously, to give foods that extra crispness and colour. This is known asTURBO-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 theenamel shelf on the lower level. If using enamel shelf, remove glass turntable and roller ring.

10min

1min

10sec

1h

Grill 1-2-3

Start

Start

Turbo-Bake

• Press to select oventemperature. The ovenstarts at 150°C, and thenfor each press thetemperature will count up in10°C stages to 250°C, thento 100°C, 110°C etc. Grilland Convection symbolswill apear.

• Press to select Grill power,if you wish to adjust fromGrill 3 (Low) to select Grill1 (High), or Grill 2(Medium).

• Press Start to preheat. “P”will appear in the displaywindow. When the oven ispreheated the oven willbeep and the “P” will flash.Then open the door andplace the food inside.*

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

• Press Time Pads to enter cooking time.Maximum time is 9 hours, 99 minutes.The 10 sec. pad is inoperable.

• Press Start.

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

33

TURBO-BAKE Cooking

When using TURBO-BAKE the Glass Turntable should be in position and must havethe Metal Tray placed on top. Or the enamel shelf can be used for Turbo-Bakecooking, on the lower level, when cooking larger quantities of food. If using enamelshelf, remove glass turntable and roller ring.

The Splash Guard reduces splatteringof hot fat from the otherwise openMetal Tray.

Individual small items can beplaced on the Metal Tray on theHigh Wire Rack on the GlassTurntable.

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 metaltray on glass turntable.

FOOD WEIGHT TRADITIONAL OVEN TURBO-BAKE

Chicken Legs

Crispy Duck

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

500 g 30-35 mins. 15 mins.220°C 250°C +GRILL 1

200 g 25-30 mins. 15 mins.190°C 240°C +

GRILL 1

Food can be placed on the Low Rack or Metal Tray on High Wire Rack - see individualrecipe for guidelines. When cooking meat or fatty foods, the Splash Guard should be placedinside the Metal Tray, but underneath the Low Rack (see below).


Thick Sausages

34

Combination CookingYour oven has three methods of cooking by Combination.1. Convection and Microwave 2. Grill and Microwave 3. Turbo-Bake and Microwave

� Press Combinationpad.

� Select first cooking mode.

� Select microwavepower. Optionsavailable dependon first cookingmode selected.

� Press if preheating.*

� Set cooking time. 10 sec. padis inoperable.

� Press Start pad.

CAUTIONS: Take care to use oven gloves when removing dishes from the oven - especially whenturning or stirring foods as the oven walls and roof will be very hot.

StartCombination

Grill 1-2-3

Micro Power

COMBINATION cooking is ideal for manyfoods. The microwave power cooks themquickly, whilst the oven, grill or both givesthe traditional browning and crispness.

All this happens simultaneously resulting inmost foods being cooked in 1/2-2/3 of theconventional cooking time.

There is no need to preheat onCOMBINATION programs, EXCEPT whencooking pastry and using aCOMBINATION program of Grill andMicrowave.

It is possible to use smooth seamed metaltins and foil containers on COMBINATIONbut they must be placed directly onto themetal tray on the glass turntable. They mustnot be placed directly onto the Low Rack, orarcing will occur.

If you experience arcing, which is when yousee blue sparks or hear crackling noises,the metal container is unsuitable or youhave insufficient food in the oven. Youshould stop the program immediately andchange the container or re-program toCONVECTION only.

To cook successfully by COMBINATION youshould always use a minimum of 200 g(7oz) food. Small quantities should becooked by CONVECTION, GRILL orTURBO-BAKE.

or

or

PREHEAT IF NECESSARY

Convection

Turbo-Bake

10min

1min

10sec

1h

Start

* NOTE:When placing food in the oven after preheating, just open the door using the Door ReleasePad, because if STOP/CANCEL Pad is pressed the program may be cancelled.

35

OVEN ACCESSORIESWhen using any Combination cooking program the Glass Turntable should be inposition and must have the Metal Tray placed on top.

CONTAINERS TO USEDO NOT use plastic MICROWAVE containers on Combination Programs (unless suitablefor 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 Rackdirectly under the grill, use the Low Rack.

Combination Cooking

Combination 1. Convection and MicrowaveThis is the most popular combination mode combining convection heat with microwavepower. Casseroles, meat joints, jacket potatoes and pastries are very successful using thiscombination. Unsuitable foods are those which contain whisked eggs, meringues, rich fruitcakes, 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 thenselect the desired Combination program.

10min

1min

10sec

1h

Convection Micro Power

Start

Combination

• Press Combination Pad. • Press to select oventemperature. The ovenstarts at 150°C, and thenfor each press thetemperature will count up in10°C stages to 250°C, thento 100°C, 110°C etc.

• Press Micro Power Pad toselect Microwave setting.HIGH & DEFROST are notavailable.

• Press to enter required cooking time. 10sec pad is inoperable.

• Press Start Pad.

36

Non-metallic dishes or itemsof food can be placed directlyonto the Low Rack on theMetal Tray on the GlassTurntable. Small items shouldbe placed in a heatproof dishon the Low Rack.

Joints and portions of meatshould be placed on the LowRack with Splash Guard onthe Metal Tray on the GlassTurntable.

Recipes using foil or metalcontainers e.g. cakes andpastries should be placeddirectly onto the Metal Trayon Glass Turntable.


When using Combination cooking the Glass Turntable should be in position and musthave the Metal Tray on top.

Combination 1. Convection and Microwave

• Food is usually cooked UNCOVERED.

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

GUIDELINES

37

The chart below gives suggestions for Combination programs. For cooking times refer tocooking charts or a similar recipe in the book. It is not possible to use HIGH or DEFROSTMicrowave Power in this mode.

CAUTION:

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

Foods should always be cooked until browned and piping hot.

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

230°C SIMMERPurchased Quiche, Frozen MacaroniCheese

220°C SIMMERMinced Beef Pie, Frozen CauliflowerCheese, Apple Pie

190°C SIMMERWhole Chicken / Turkey, FishFillets/Steaks, Fresh lasagne, GratinDauphinois

190°C WARM Quiche

180°C SIMMER Rice Pudding

160°C WARM Cakes, Casseroles

Combination 1. Convection andMicrowave

38

Combination 2. Grill and MicrowaveThis Combination mode is suitable for foodswhich are normally grilled and for reheatingsmall savoury items.

Do not use this program with less than 200g (7 oz) of food.

It is necessary to preheat when usingthis Combination mode and food shouldalways be cooked uncovered.

Grill 1 - HIGH

Grill 2 - MEDIUM

Grill 3 - LOW

To Preheat Grill

10min

1min

10sec

1h

Grill 1-2-3Micro Power

Start

Start

Combination

• Press CombinationPad.

• Select Grill Power.Press once for Grill1 (High), twice forGrill 2 (Medium) orthree times for Grill3 (Low).

• Select MicrowavePower. Keeppressing this paduntil the power yourequire appears inthe display window.Options availabledepend on GrillPower selected.

• Press Start topreheat. “P” willappear in displaywindow. When grillis preheated “P” willflash and oven willbeep. Just open thedoor and placefood inside.*

NOTE: If you preheat the Grill as shown above the Microwave Power will not operate untilthe time pads are entered.

* After preheating just open the oven door and place food inside. Do not press Stop/CancelPad as you may cancel the program.

• Press to enter required cooking time. 10sec. pad is inoperable.


39

Combination 2. Grill and Microwave

• 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 willcontinue to countdown the remaining cooking time.

• After Grilling it is important that the Grill accessories are removed for cleaning beforereuse and that the oven walls and floor are wiped with a cloth squeezed in hot soapywater to remove any grease. DO NOT PUT ACCESSORIES IN THE DISHWASHER.

After preheating food should be placed directly ontothe Metal Tray or on the Splash guard inside theMetal Tray, which sits on the High Wire Rack. Thisis then placed on the Glass Turntable.

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.



When using Combination cooking the Glass Turntable should be in position and musthave the Metal Tray on top, when preheating.

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

GUIDELINES

40

Combination 3. TURBO-BAKE andMicrowaveThis Combination mode is very useful for foods which require quick browning or crisping.

Unsuitable foods are casseroles, cakes, meringues, pastries with sweet fillings, foodscontaining whisked eggs and yorkshire puddings.

It is not necessary to preheat and food should always be cooked uncovered.

10min

1min

10sec

1h

Turbo-Bake Grill 1-2-3 Micro Power

Start

Combination

• Press CombinationPad.

• Press to selectoven temperature.The oven starts at150°C, and then foreach press thetemperature willcount up in 10°Cstages to 250°C,then to 100°C,110°C etc.

• Press to select GrillPower, if you wishto adjust fromGrill 3 (Low) to Grill1 (High) or Grill 2(Medium).

• Press to selectMicrowave Power.The optionsavailable willdepend on theother cookingmodes previouslyselected.

• Press to enter required cooking time. The 10 sec. pad is inoperable.


41

Combination 3. TURBO-BAKE andMicrowave

• 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 toremove any grease. DO NOT PUT ACCESSORIES IN THE DISHWASHER.

We suggest the following options for this Combination mode.

Non-metallic dishes or items of food canbe placed directly onto Low Rack on theMetal Tray on the Glass Turntable. Smallitems should be placed in a heatproofdish on the Low Rack.

Food can also be placed directly onto theMetal Tray on the High Wire Rack on theGlass Turntable.

For advice on cooking times refer to cooking charts and recipes in this book.



When using Combination cooking the Glass Turntable should be in position and musthave the Metal Tray on top.

GUIDELINES

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

TURBO-BAKE(Oven temp)

Grill MicrowavePower

Use

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

42

Auto Sensor Programs

Adjust to TasteThe Sensor programs cook foods for average tastes. You are able to adjust the cookingprograms to your own taste by pressing the MORE/LESS pad.

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

• Select the desired Auto Sensor program,by pressing the pad. The pad can bepressed once, twice or three times to selectone of the programs available. The foodcategory appears in the window.

• Press Start. The food category will berepeated in the display window until theoven calculates the cooking time afterdetecting a burst of steam. DO NOT openthe oven door until the remaining cookingtime appears in the display window.

lessmore

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

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 sensorprograms may be operated.

2. The Sensor Programs cannot be used when the oven is hot. If “HOT” appears in thedisplay window, when trying to set a Sensor program, do not press Stop/Cancel. A fan willautomatically operate to cool the oven within 10-15 minutes, as long as the word “HOT” isleft 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.

Crispy Top

Potatoes

Start

43

Guidelines for UseFor the auto sensor programs it is not necessary to enter the weight of the food. They must ONLY beused 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 alsomelt any plastic covering.

5. Always choose a container size that is suitable for the quantity of food i.e. do not allow too large aheadspace 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 tocontinue 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 maybe variations in the physical characteristics and water content of the chickens which could affect theresult.

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 190ºC3) Set Microwave to Simmer4) Set Time to 10 minutes

If you continue to experience inconsistent results using the Whole Chicken Auto Sensor program pleasecook your chicken using cooking chart guidelines on page 62.

Minimum/Maximum Weights to use on Auto Sensor Programs

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)

Please ensure that the chicken is thoroughly cooked prior to consumption.

To cook FRESH vegetables e.g. carrots, cauliflower, notsuitable for potatoes. Place prepared vegetables into ashallow container on Glass Turntable. Add 15ml (1tbsp) ofwater per 100 g of vegetables. Cover with pierced cling filmor lid. Press the vegetables pad once. Press START.

44

Auto Sensor and Sensor Combi CookPrograms

For perfect results ensure that the oven is cold before using any sensor program.

1 Fresh Vegetables

M Vegetables

2 Frozen VegetablesTo cook FROZEN vegetables. Place in a shallow containeron Glass Turntable, sprinkle with 15ml (1tbsp) of water per100 g of vegetables. Cover with pierced cling film or lid.Press the vegetables pad twice. Press START.

M

For ROASTING assorted vegetables. Cut vegetables intoeven sized chunks and toss with 45ml (3tbsp) oil. Placevegetables on Metal Tray on Low Rack on Glass Turntable.Press the vegetables pad three times. Press START. Turn atbeeps.

3 Roast Vegetables

C

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

MPotatoes

CM = Microwave cooking only = Combination e.g. Convection + Micro power or Grill + Micro Power

To cook FRESH fish. Shield the thinner portions. Place in ashallow container on turntable. Add 15ml (1tbsp) liquid. Coverwith pierced cling film or lid. Press the fish pad once. PressSTART.

For ROASTING potatoes. Cut potatoes into even sized piecesand place on Metal Tray with 45ml (3tbsp) oil. Place the MetalTray on Low Rack on Glass Turntable. Press the potatoes padthree times. Press START. Turn at beeps.

45

6 Roast Potatoes

C


7 Fresh Fish

M

Potatoes

To cook JACKET POTATOES with a crisper drier skin. Choosemedium 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. Pressthe potatoes pad twice. Press START.

5 Jacket Potatoes

C

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

Fish

M

46

9 Chilled Pizza

C

For reheating, crisping the base and browning CHILLED,purchased pizza. Remove all packaging and place chilledpizza on the High Wire Rack on Metal Tray on the GlassTurntable. Press the chilled pizza pad once. Press START. DONOT COVER.

To cook WHOLE FRESH unstuffed chickens. Cook stuffingseparately. Place chicken on Low Rack with Splash Guard onMetal Tray and place on Glass Turntable. Press the chickenpad once then press START. Start cooking breast side down,taking care with hot juices. Turn halfway. Stand for 5 minutes inthe oven before carving.It is essential to ensure that chicken is thoroughly cookedbefore serving. Consumption of undercooked chicken maypresent a health risk. In case of undercooking chicken, please refer to the additionalinstructions on page 43 and page 9.

10 Whole Chicken

C

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

11 Chicken Pieces with bone

C

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

12 Chicken Pieces Boneless

C

Pizza

Chicken


47

13 Meat Casserole

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

14 Meat - Sauce

M

For cubed meat (e.g. braising steak, lamb, pork, not chicken)and vegetables. Place in a suitable sized casserole dish withstock. 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 onceand press START. When oven beeps, stir the casserole.

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

15 Potato Crispy Top

C

For reheating and browning CHILLED purchased savourypasta dishes e.g. Lasagne. Remove any lid or covering. If in afoil container transfer to a similar sized heatproof dish andplace on Low Rack on Metal Tray on Glass Turntable. If usingheatproof plastic based dish that food is purchased in, takecare and support underneath when removing. Press CrispyTop pad twice. Press START. DO NOT COVER. Allow to standfor 1 minute. Ensure food is piping hot.

16 Pasta Crispy Top

Meat

C


C

48

Bake

Auto Weight Cook Programs

Auto Weight ProgramsMinimum/Maximum Weights to use on Auto Weight Programs

� Select thedesired AutoWeight Program,by pressing thepad. The pad canbe pressed onceor twice to selectone of the twoprograms avail-able.

� Press to selectgrams or poundsand ounces.

� Enter the weight by press-ing the more andless pads.

� Press Start.

This feature allows you to cook or reheat two foods by setting the weight only. The ovendetermines the Microwave power level and/or Combination setting, then the cooking timeautomatically. Select the category of food and then just enter the weight. The weight can beentered in grams or pounds and ounces.

lessmore

StartBake

Program Minimum MaximumBake fruit crumble 600 g (1lb 5oz) 1300 g (2lb 13oz)

Bake cake 400 g (14oz) 1300 g (2lb 13oz)

To BAKE crumble from the raw ingredients. A range of fruit e.gapples, plums, rhubarb, goosberries & blackcurrants can beused. See crumble recipe on page 135. Place heat proof dishon 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.

17 Bake crumble

C

Guidelines for UseThe Auto Weight Programs are designed to take the guesswork out of cooking or reheatingyour 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 ovenwill also melt any plastic covering.

4. Most foods benefit from a STANDING time after cooking on an Auto Program, to allowheat to continue conducting to the centre.

5. To allow for some variations that occur in food, check that food is thoroughly cooked andpiping hot before serving.

Auto Weight ProgramsMinimum/Maximum Weights to use on Auto Weight Programs

To BAKE cakes from the raw ingredients. A range of mediumtextured cakes can be cooked. See recipes in baking section,pages 137-146. Use smooth, and preferably seamless, metalcake tins. Place directly onto the Metal Tray on the GlassTurntable. DO NOT use spring form tins. Press Bake padtwice, enter the weight of the cake (excluding tin) and pressSTART.

49

18 Bake Cake

C


Cooking and Reheating GuidelinesMost foods reheat very quickly in your oven by HIGH power. Meals can be brought back toserving temperature in just minutes and will taste freshly cooked and NOT leftover. Alwayscheck 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 whereverpossible. 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 bevisibly emitted from all parts. As long as good hygiene practices have been followed duringthe prepa ra tion 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 adequatelyheated throughout. Even if a manufac tur er’s instructions or the times in the cookbook havebeen followed, it is still important to check the food is heated thoroughly. If in doubt, alwaysreturn to the oven for further reheating.

If you cannot find the equivalent food in the chart then choose a similar type and size listedand adjust the cooking time if necessary.

PLATED MEALS

Everyone’s appetite varies and reheat timesdepend on meal contents. Dense items e.g.mashed potato, should be spread out well. Ifa lot of gravy is added, extra time may berequired. Place denser items to the outside ofthe plate. Between 3-4 mins. on HIGH powerwill reheat an average portion. If stacking twomeals, heat on HIGH power for 6-7 mins.and change the meals over halfway.

CANNED FOODS

Remove foods from can and place in asuitable dish before heating.

SOUPS

Use a bowl and stir before heating and atleast once through reheat time and again atthe end.

CASSEROLES

Stir halfway through and again at the end ofheating.

Increasing and Decreasing RecipesINCREASING RECIPES

• To increase a recipe from 4 to 6servings, increase each ingredient listedby half. To double the quantity, simplydouble every ingredient listed.

• Do not forget that large quantities willrequire a larger dish. Make sure that it isdeep enough to prevent the recipe fromboiling over during cooking.

• Cover as directed in the recipe. Stir orrearrange foods as recommended.

• Increase the stand times by 5 mins. perlb/450g.

• Always check the recipe during cooking.

• When increasing the ingredients to 6servings, add an extra one third of theoriginal cooking time, ie. 30 mins. onMEDIUM power for 4 servings will

become 40 mins. on MEDIUM power for6 servings.

• When doubling a recipe from 4 to 8add on half the original cooking time, ie.30 mins. on MEDIUM power for 4servings will become 45 mins. onMEDIUM power for 8 servings.

DECREASING RECIPES

• To decrease a recipe from 4 servings to2 servings, halve the ingredients listed.

• Choose a dish that is proportionallysmaller than the one recommended inthe recipe, however make sure it is deepenough to stop food boiling over.

• Allow half to two-thirds of the originalcooking time, ie. 30 mins. on MEDIUMpower for 4 servings will become 15-20mins. on MEDIUM power for 2 servings.

50

MINCE PIES - CAUTION

REMEMBER even if the pastry is cold to the touch, the filling will be piping hot and willwarm the pastry through. Take care not to overheat otherwise burning can occur due to thehigh fat and sugar content of the filling. Check the temperature of the filling beforeconsuming to avoid burning your mouth.

CHRISTMAS PUDDINGS ANDLIQUIDS - 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 testedcarefully 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 thelow quantity of water involved. It is vital to follow the manufacturers instructions implicitly.

Cooking and Reheating Guidelines

51

• Press Memory Pad.The oven is automatically pre-set to memory 1. To selectmemory 2 or 3, press MemoryPad twice or three times.

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.

Program thedesired cookingprogram.

• Press Memory Pad tostore this task orpress Start Pad tostart cooking in thissequence.

• Press Start Pad to begincooking.

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.

Memory

To set a Memory Program

To use a Memory Program

Memory Memory

Memory

Start

• Press Memory Pad.The oven is automatically pre-set to memory 1. To selectmemory 2 or 3, press MemoryPad twice or three times.

52

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n gl

ass

turn

tabl

e.

Kid

ney

Bea

ns42

0gH

IGH

Mic

ro3

min

sP

lace

in a

hea

tpro

of b

owl a

nd c

over

. Pla

ce o

n gl

ass

turn

tabl

e an

d st

ir ha

lfway

.

Mus

hroo

ms

290g

HIG

H M

icro

1½-2

min

sP

lace

in a

hea

tpro

of b

owl,

cove

r and

pla

ce o

n gl

ass

turn

tabl

e.

Pea

s, m

ushy

300g

HIG

H M

icro

2 m

ins

Pla

ce in

a h

eatp

roof

bow

l and

cov

er. P

lace

on

glas

s tu

rnta

ble

and

stir

halfw

ay.

Pea

s, p

etit

pois

200g

HIG

H M

icro

1½ m

ins

Pla

ce in

a h

eatp

roof

bow

l, co

ver a

nd p

lace

on

glas

s tu

rnta

ble.

Pea

s, g

arde

n30

0gH

IGH

Mic

ro1½

-2 m

ins

Pla

ce in

a h

eatp

roof

bow

l, co

ver a

nd p

lace

on

glas

s tu

rnta

ble.

Pea

s, m

arro

wfa

t30

0gH

IGH

Mic

ro2

min

sP

lace

in a

hea

tpro

of b

owl a

nd c

over

. Pla

ce o

n gl

ass

turn

tabl

e an

d st

ir ha

lfway

.

Sw

eetc

orn

200g

325g

HIG

H M

icro

HIG

H M

icro

1 m

in 2

0 se

cs2½

min

sP

lace

in a

hea

tpro

of b

owl,

cove

r and

pla

ce o

n gl

ass

turn

tabl

e.P

lace

in a

hea

tpro

of b

owl,

cove

r and

pla

ce o

n gl

ass

turn

tabl

e.

Tom

atoe

s40

0gH

IGH

Mic

ro2½

-3 m

ins

Pla

ce in

a h

eatp

roof

bow

l and

cov

er. P

lace

on

glas

s tu

rnta

ble

and

stir

halfw

ay.

PL

AT

ED

ME

AL

- R

OO

M T

EM

PE

RA

TU

RE

Sm

all -

chi

ld p

ortio

n 1

HIG

H M

icro

2 -3

min

sC

over

and

pla

ce o

n gl

ass

tunr

tabl

e.

Larg

e -

adul

t po

rtio

n1

HIG

H M

icro

3 -

4 m

ins

Cov

er a

nd p

lace

on

glas

s tu

nrta

ble.

DR

INK

S

1 M

ug C

old

Milk

235m

lH

IGH

Mic

ro1½

min

sP

lace

in a

hea

tpro

of m

ug o

n gl

ass

turn

tabl

e. S

tir h

alfw

ay a

nd a

fter

rehe

atin

g.

1 Ju

g C

old

Milk

568m

l (1

pint

)H

IGH

Mic

ro4½

min

sP

lace

in a

hea

tpro

of ju

g on

gla

ss tu

rnta

ble.

Stir

hal

fway

and

afte

r re

heat

ing.

1 M

ug C

old

Cof

fee/

Tea

235m

lH

IGH

Mic

ro1

min

40

secs

Pla

ce in

a h

eatp

roof

mug

on

glas

s tu

rnta

ble.

Stir

hal

fway

and

afte

r re

heat

ing.

1 M

ug C

old

Milk

y C

offe

e23

5ml

HIG

H M

icro

1½ m

ins

Pla

ce in

a h

eatp

roof

mug

on

glas

s tu

rnta

ble.

Stir

hal

fway

and

afte

r re

heat

ing.

Reheating Charts

54

55

Inst

ruct

ion

s/

Gu

idel

ines

PU

DD

ING

S A

ND

DE

SS

ER

TS

- W

HE

RE

MIC

RO

WA

VE

ON

LY IS

INV

OLV

ED

TR

AN

SF

ER

FO

OD

FR

OM

FO

IL C

ON

TAIN

ER

TO

A S

IMIL

AR

SIZ

ED

HE

AT

PR

OO

F D

ISH

.

Pla

ce o

n lo

w r

ack

on m

etal

tra

y on

gla

ss t

urnt

able

.

Pla

ce in

larg

e ju

g on

gla

ss tu

rnta

ble.

Cov

er a

nd s

tir h

alfw

ay.

Rem

ove

lid,

plac

e on

gla

ss t

urnt

able

. S

tir h

alfw

ay.

Pla

ce o

n lo

w r

ack

on m

etal

tra

y on

gla

ss t

urnt

able

.

Pla

ce o

n lo

w r

ack

on m

etal

tra

y on

gla

ss t

urnt

able

.

Pla

ce o

n m

etal

tra

y on

gla

ss t

urnt

able

.

Pla

ce o

n m

icro

-saf

e pl

ate

on g

lass

tur

ntab

le.

Pla

ce o

n m

icro

-saf

e pl

ate

on g

lass

tur

ntab

le.

Pla

ce o

n m

icro

-saf

e pl

ate

on g

lass

tur

ntab

le.

Pie

rce

film

lid

and

plac

e on

gla

ss t

urnt

able

.

Tim

e (m

ins.

)

10-1

2 m

ins

4 m

ins

70-8

0 se

cs12

-13

min

s

18 m

ins

15 m

ins

10-1

5 se

cs

20-3

0 se

cs

40 s

ecs

40-5

0 se

cs

Ch

oic

e o

f C

oo

kin

gM

od

es

Com

bi: T

UR

BO

-BA

KE

240

°C+

GR

ILL

2 +

WA

RM

Mic

ro

HIG

H M

icro

HIG

H M

icro

Com

bi: T

UR

BO

-BA

KE

220

°C+

GR

ILL

2 +

WA

RM

Mic

ro

Com

bi:

CO

NV

EC

TIO

N23

0°C

+ W

AR

M M

icro

Com

bi: T

UR

BO

-BA

KE

220°

-C+

GR

ILL

2 +

SIM

-M

ER

Mic

roH

IGH

Mic

ro

HIG

H M

icro

HIG

H M

icro

HIG

H M

icro

Wei

gh

t/Q

uan

tity

395g

500g

150g

500g

600g

700g

120g

120g

Fo

od

Bre

ad &

But

ter

Pud

ding

Chi

lled

Cus

tard

Chi

lled

Ric

e P

uddi

ng

Fru

it C

rum

ble

Fru

it P

ie -

Lar

ge

- In

divi

dual

x 1

Min

ce P

ies

- x

2

Sw

eet

Pan

cake

s x

2

Spo

tted

Dic

k/ S

pong

eP

uddi

ngs

Reheating Charts

56

Reheating Charts

Inst

ruct

ion

s/

Gu

idel

ines

CH

RIS

TM

AS

PU

DD

ING

- D

O N

OT

LE

AV

E U

NA

TT

EN

DE

D A

S O

VE

RH

EA

TIN

G C

AN

CA

US

E T

HE

FO

OD

TO

IGN

ITE

.

Pie

rce

film

lid

and

plac

e on

gla

ss t

urnt

able

.

Pie

rce

film

lid

and

plac

e on

gla

ss t

urnt

able

.

Pie

rce

film

lid

and

plac

e on

gla

ss t

urnt

able

.

RE

AD

Y M

EA

LS –

CH

ILLE

DTR

AN

SFE

R F

OO

D F

RO

M F

OIL

CO

NTA

INE

R T

O A

SIM

ILA

R S

IZE

D H

EA

TPR

OO

F D

ISH

. HE

ALT

HY

EA

TIN

G O

PTI

ON

S W

ILL

SLI

GH

TLY

BR

OW

NO

N C

OM

BIN

ATI

ON

BE

CA

US

E O

F TH

E L

OW

ER

FA

T C

ON

TEN

T.P

lace

on

low

rac

k on

met

al t

ray

on g

lass

tur

ntab

le.

Pla

ce o

n gl

ass

turn

tabl

e.P

lace

on

low

rac

k on

met

al t

ray

on g

lass

tur

ntab

le.

Pla

ce o

n lo

w r

ack

on m

etal

tra

y on

gla

ss t

urnt

able

.

Pla

ce o

n gl

ass

turn

tabl

e.P

lace

on

low

rac

k on

met

al t

ray

on g

lass

tur

ntab

le.

Pla

ce o

n lo

w r

ack

on m

etal

tra

y on

gla

ss t

urnt

able

.

Pla

ce o

n gl

ass

turn

tabl

e.P

lace

on

low

rac

k on

met

al t

ray

on g

lass

tur

ntab

le.

Pla

ce o

n lo

w r

ack

on m

etal

tra

y on

gla

ss t

urnt

able

.

Pla

ce o

n lo

w r

ack

on m

etal

tra

y on

gla

ss t

urnt

able

.

Pla

ce o

n lo

w r

ack

on m

etal

tra

y on

gla

ss t

urnt

able

.

Pla

ce o

n lo

w r

ack

on m

etal

tra

y on

gla

ss t

urnt

able

.

Tim

e (m

ins.

)

30-4

0 se

cs

1-1

½

2 ½

-3 m

ins

12 m

ins

6-7

min

s15

min

s

22 m

ins

5 m

ins

14-1

5 m

ins

18-2

0 m

ins

5-6

min

s12

min

s

15 m

ins

18-2

0 m

ins

9-10

min

s

20 m

ins

Ch

oic

e o

f C

oo

kin

g M

od

es

HIG

H M

icro

HIG

H M

icro

HIG

H M

icro

Com

bi: T

UR

BO

-BA

KE

220

°C +

GR

ILL1

+ S

IMM

ER

Mic

roH

IGH

Mic

ro o

rC

ombi

: TU

RB

O-B

AK

E 2

40°C

+ G

RIL

L 1

+S

IMM

ER

Mic

roC

ombi

: TU

RB

O-B

AK

E 2

40°C

+ G

RIL

L 1

+S

IMM

ER

Mic

roH

IGH

Mic

ro o

rC

ombi

: TU

RB

O-B

AK

E 2

30°C

+ G

RIL

L 1

+S

IMM

ER

Mic

roC

ombi

: TU

RB

O-B

AK

E 2

30°C

+ G

RIL

L 1

+LO

W M

icro

HIG

H M

icro

or

Com

bi: T

UR

BO

-BA

KE

220

°C +

GR

ILL

1 +

SIM

ME

R M

icro

Com

bi: T

UR

BO

-BA

KE

230

°C+G

RIL

L 1

+SIM

ME

R M

icro

Com

bi: T

UR

BO

-BA

KE

230

°C+

GR

ILL2

+S

IMM

ER

Mic

ro

Com

bi: T

UR

BO

-BA

KE

220

°C+

GR

ILL

1 +

SIM

ME

R M

icro

Com

bi: T

UR

BO

-BA

KE

210

°C+

GR

ILL

3 +

SIM

ME

R M

icro

Wei

ght/

Qua

ntity

100g

227g

454g

350g

500g

1.2

Kg

450g

950g

400g

550g

1.2

Kg

400g

1.2

Kg

Fo

od

Sm

all/S

lice

Med

ium

Larg

e

Cau

liflo

wer

Che

ese

Cot

tage

/She

pher

ds P

ie

Fis

h/V

eg B

ake

Lasa

gne

Mac

aron

i Che

ese

57

Inst

ruct

ion

s/

Gu

idel

ines

RE

AD

Y M

EA

LS

- C

HIL

LE

D.

TR

AN

SF

ER

FO

OD

FR

OM

FO

IL C

ON

TAIN

ER

TO

A S

IMIL

AR

SIZ

ED

HE

AT

PR

OO

F D

ISH

. HE

ALT

HY

EA

TIN

G O

PT

ION

S W

ILL

ON

LYS

LIG

HT

LY B

RO

WN

ON

CO

MB

INA

TIO

N B

EC

AU

SE

OF

TH

E L

OW

ER

FA

T C

ON

TE

NT.

Pie

rce

lid a

nd p

lace

on

glas

s tu

rnta

ble.

Stir

hal

fway

.

Pie

rce

lid a

nd p

lace

on

glas

s tu

rnta

ble.

Stir

hal

fway

.

Pla

ce o

n lo

w r

ack

on m

etal

tra

y on

gla

ss t

urnt

able

.

Pla

ce o

n lo

w r

ack

on m

etal

tra

y on

gla

ss t

urnt

able

.

RE

AD

Y M

EA

LS

– F

RO

ZE

NT

RA

NS

FE

R F

OO

D F

RO

M F

OIL

CO

NTA

INE

R T

O A

SIM

ILA

R S

IZE

D H

EA

TP

RO

OF

DIS

H. R

EM

OV

E A

NY

CO

VE

RIN

G/L

ID F

ILM

LID

Pla

ce o

n gl

ass

turn

tabl

e.P

lace

on

low

rac

k on

met

al t

ray

on g

lass

tur

ntab

le.

Pla

ce o

n gl

ass

turn

tabl

e.P

lace

on

low

rac

k on

met

al t

ray

on g

lass

tur

ntab

le.

Pla

ce o

n gl

ass

turn

tabl

e.P

lace

on

low

rac

k on

met

al t

ray

on g

lass

tur

ntab

le.

Pla

ce o

n gl

ass

turn

tabl

e. S

tir h

alfw

ay.

Pla

ce o

n lo

w r

ack

on m

etal

tra

y on

gla

ss t

urnt

able

.S

tir h

alfw

ay.

Tim

e (m

ins.

)

3-4

min

s

4-5

min

s

8-10

min

s

10 m

ins

8-9

min

s16

-18

min

s

8-9

min

s18

min

s

10 m

ins

22 m

ins

7 ½

min

s15

min

s

Ch

oic

e o

f C

oo

kin

g M

od

es

HIG

H p

ower

HIG

H p

ower

Com

bi: T

UR

BO

-BA

KE

25

0°C

+ G

RIL

L 1

+ W

AR

M M

icro

Com

bi: T

UR

BO

-BA

KE

250

°C +

GR

ILL

1 +

WA

RM

Mic

ro

HIG

H M

icro

or

Com

bi: C

ON

VE

CTI

ON

220

°C +

SIM

ME

R M

icro

HIG

H M

icro

or

Com

bi: T

UR

BO

-BA

KE

240

°C +

GR

ILL

2 LO

W M

icro

HIG

H M

icro

or

Com

bi:

CO

NV

EC

TIO

N 2

20°C

+S

IMM

ER

Mic

ro

HIG

H M

icro

or

Com

bi:

CO

NV

EC

TIO

N 2

30°C

+S

IMM

ER

Mic

ro

Wei

gh

t/Q

uan

tity

450g

500g

300g

315g

450g

450g

450g

450g

Fo

od

Chi

lled

Mas

hed

Pot

ato

Car

rot

and

Sw

ede

Mas

h

Oni

on B

hajis

/Sam

osas

Orie

ntal

Sel

ectio

n- s

prin

gro

lls,

won

tons

, pr

awn

toas

t

Cau

liflo

wer

Che

ese

Cot

tage

/Fis

h/S

heph

erds

Pie

Lasa

gne/

Can

nello

ni

Mac

aron

i Che

ese

Reheating Charts

58

Foo

dW

eigh

t /

Qua

ntity

Pow

er L

evel

Tim

eIn

stru

ctio

ns/

Gui

delin

es

SA

VO

UR

Y P

AS

TR

Y P

RO

DU

CT

S-

PR

EC

OO

KE

D. P

AS

TR

IES

RE

HE

AT

ED

BY

MIC

RO

WA

VE

WIL

L H

AV

E A

SO

FT

BA

SE

.

Pas

ties/

Slic

es15

0/16

5g16

5g/1

80g

HIG

H M

icro

or

Com

bi: T

UR

BO

-BA

KE

220°

C +

GR

ILL

1+W

AR

MM

icro

1 m

in7

min

sP

lace

on

heat

proo

f pl

ate

on g

lass

tur

ntab

le.

Pla

ce o

n lo

w r

ack

on m

etal

tra

y on

gla

ss t

urnt

able

.

Mea

t P

ies

150/

175g

150g

x 2

250g

600g

HIG

H M

icro

or Com

bi:T

UR

BO

-BA

KE

230°

C+

GR

ILL

2 +

SIM

ME

RM

icro

Com

bi:T

UR

BO

-BA

KE

230°

C+

GR

ILL

2 +

SIM

ME

RM

icro

Com

bi:T

UR

BO

-BA

KE

220 °

C+

GR

ILL

2 +

SIM

ME

RM

icro

Com

bi:T

UR

BO

-BA

KE

220°

C+

GR

ILL

2 +

SIM

ME

RM

icro

70-8

0 se

cs

7 m

ins

9-10

min

s

8-9

min

s

15 m

ins

Pla

ce o

n he

atpr

oof

plat

e on

gla

ss t

urnt

able

.

Pla

ce o

n m

etal

tra

y on

low

rac

k on

gla

ss t

urnt

able

.

Pla

ce o

n m

etal

tra

y on

low

rac

k on

gla

ss t

urnt

able

.

Pla

ce o

n m

etal

tra

y on

low

rac

k on

gla

ss t

urnt

able

.

Pla

ce o

n m

etal

tra

y on

low

rac

k on

gla

ss t

urnt

able

.

Qui

che

175g

400g

Com

bi:C

ON

VE

CT

ION

230°

C +

SIM

ME

R M

icro

Com

bi:T

UR

BO

-BA

KE

220°

C +

G

RIL

L 2

+ S

IM-

ME

R M

icro

6 m

ins

10 m

ins

Pla

ce o

n m

etal

tra

y on

low

rac

k on

gla

ss t

urnt

able

.

Pla

ce o

n m

etal

tra

y on

low

rac

k on

gla

ss t

urnt

able

.

Che

ese

and

Oni

onP

astie

s17

5gC

ombi

:TU

RB

O-B

AK

E 2

30°C

+G

RIL

L 2

+ W

AR

M M

icro

7-8

min

sP

lace

on

low

rac

k on

met

al t

ray

on g

lass

tur

ntab

le.

Sau

sage

/Che

ese

and

onio

n ro

lls

- S

nack

siz

e x

6

150g

200g

HIG

H M

icro

or

Com

bi:T

UR

BO

-BA

KE

230

°C+

GR

ILL

2 +

WA

RM

Mic

roC

ombi

:TU

RB

O-B

AK

E 2

30°C

+G

RIL

L 2

+ W

AR

M M

icro

1 m

in5-

6 m

ins

5-6

min

s

Pla

ce o

n he

atpr

oof

plat

e on

gla

ss t

urnt

able

.P

lace

on

low

rac

k on

met

al t

ray

on g

lass

tur

ntab

le.

Pla

ce o

n lo

w r

ack

on m

etal

tra

y on

gla

ss t

urnt

able

.

Reheating Charts

59

Cooking Charts

Inst

ruct

ion

s/

Gu

idel

ines

BR

EA

D

Pla

ce o

n lo

w r

ack

on m

etal

tra

y on

gla

ss t

urnt

able

.

Pla

ce o

n lo

w r

ack

on m

etal

tra

y on

gla

ss t

urnt

able

.

Pla

ce o

n lo

w r

ack

on m

etal

tra

y on

gla

ss t

urnt

able

.

Pla

ce o

n lo

w r

ack

on m

etal

tra

y on

gla

ss t

urnt

able

.

BA

CO

N A

ND

PO

RK

– F

RO

M R

AW

- C

AU

TIO

N:

HO

T F

AT

! R

EM

OV

E A

CC

ES

SO

RIE

S W

ITH

CA

RE

. P

lace

on

mic

ro-s

afe

rack

or

plat

e on

gla

ss t

urnt

able

and

cove

r w

ith k

itche

n to

wel

to

min

imis

e sp

latte

r.P

rehe

at g

rill.

Pla

ce o

n m

etal

tra

y on

hig

h ra

ck. T

urn

halfw

ay.

Pla

ce in

mic

ro-s

afe

dish

and

cov

er.

Pre

-hea

t gr

ill.

Pla

ce o

n m

etal

tra

y on

hig

h ra

ck.

Turn

hal

fway

.P

rehe

at o

ven.

Pla

ce jo

int

in r

oast

ing

dish

and

pla

ceon

wire

she

lf in

low

er p

ositi

on.

Leav

e fo

r 10

min

saf

ter

cook

ing

and

befo

re c

arvi

ng.

Pre

-hea

t gr

ill.

Pla

ce o

n m

etal

tra

y on

hig

h ra

ck.

Turn

hal

fway

.P

re-h

eat o

ven.

Pla

ce jo

int i

n ro

astin

g di

sh. C

over

with

foil

and

plac

e on

wire

she

lf in

low

er p

ositi

on. R

emov

e fo

il 10

min

utes

bef

ore

the

end.

Lea

ve fo

r 10

min

s af

ter c

ooki

ngan

d be

fore

car

ving

.

Tim

e (m

ins.

)

8 m

ins

8-10

min

s

7-8

min

s

5 m

ins

4-6

min

s or

45 s

ecs

per

rash

er10

-12

min

s

5 m

ins

16 m

ins

for

20 m

ins

then

30

min

s pe

r 50

0g (

1lb

2oz)

16-1

8 m

ins

30 m

ins

per

500g

plus

30

min

s ex

tra

Ch

oic

e o

f C

oo

kin

gM

od

es

Com

bi: T

UR

BO

-BA

KE

250°

C +

GR

ILL

1 +

WA

RM

Mic

ro

Com

bi: T

UR

BO

-BA

KE

250°

C +

GR

ILL

1 +

WA

RM

Mic

roC

ombi

: TU

RB

O-B

AK

E25

0°C

+ G

RIL

L 1

+ W

AR

MM

icro

Com

bi: T

UR

BO

-BA

KE

250°

C +

GR

ILL

1 +

WA

RM

Mic

ro

HIG

H M

icro

or GR

ILL

1

ME

DIU

M M

icro

GR

ILL

1

CO

NV

EC

TIO

N 2

50°C

Fol

low

ed b

y 19

0°C

GR

ILL

1

CO

NV

EC

TIO

N 1

80°C

Wei

gh

t/Q

uan

tity

170g

300g

(6)

250g

195g

228g

(8)

250g

(1)

500g

(2)

400g

(4)

750g

Fo

od

Fro

zen

Gar

lic B

ague

tte

Par

t-ba

ked

rolls

Par

t-ba

ked

Gar

licB

ague

tte/

Cia

batta

Gar

lic D

ough

Bal

ls x

16

Ras

hers

Gam

mon

ste

aks

Por

k Jo

int

Por

k lo

in s

teak

s

Gam

mon

join

t

60

Cooking Charts

Inst

ruct

ion

s/

Gu

idel

ines

BE

AN

S &

PU

LSE

S –

SH

OU

LD B

E P

RE

-SO

AK

ED

IN C

OLD

WA

TER

OV

ER

NIG

HT

EX

CE

PT

LEN

TILS

WH

ICH

DO

NO

T N

EE

D T

O B

E P

RE

-SO

AK

ED

.U

se 6

00 m

l (1p

t) b

oilin

g w

ater

in a

larg

e bo

wl.

Cov

er a

nd p

lace

on

a gl

ass

turn

tabl

e.U

se 6

00 m

l (1p

t) b

oilin

g w

ater

in a

larg

e bo

wl.

Cov

er a

nd p

lace

on

a gl

ass

turn

tabl

e.U

se 6

00 m

l (1p

t) b

oilin

g w

ater

in a

larg

e bo

wl.

Cov

er a

nd p

lace

on

a gl

ass

turn

tabl

e.

Use

600

ml (

1pt)

boi

ling

wat

er in

a la

rge

bow

l.C

over

and

pla

ce o

n a

glas

s tu

rnta

ble.

Use

600

ml (

1pt)

boi

ling

wat

er in

a la

rge

bow

l.C

over

and

pla

ce o

n a

glas

s tu

rnta

ble.

Use

600

ml (

1pt)

boi

ling

wat

er in

a la

rge

bow

l.C

over

and

pla

ce o

n a

glas

s tu

rnta

ble.

Mus

t bo

il fo

rat

leas

t 12

min

s to

des

troy

tox

ic e

nzym

es.

Use

600

ml (

1pt)

boi

ling

wat

er in

a la

rge

bow

l.C

over

and

pla

ce o

n a

glas

s tu

rnta

ble.

Mus

t bo

il fo

rat

leas

t 12

min

s to

des

troy

tox

ic e

nzym

es.

BE

EF

– C

AU

TIO

N: H

OT

FAT!

RE

MO

VE

DIS

H W

ITH

CA

RE

. R

EC

OM

ME

ND

ED

TE

MP

ER

ATU

RE

S F

OR

BE

EF

AR

E: R

AR

E 6

0°C

; ME

DIU

M 7

0C; W

ELL

DO

NE

80°

C.

Pla

ce in

sha

llow

dis

h. C

over

and

pla

ce o

n gl

ass

turn

tabl

e.P

re-h

eat

grill

. P

lace

on

high

rac

k on

spl

ashg

uard

inm

etal

tra

y on

gla

ss t

urnt

able

. Tur

n ha

lfway

.

Pre

-hea

t gr

ill.

Pla

ce o

n hi

gh r

ack

on s

plas

hgua

rd in

met

al t

ray

on g

lass

tur

ntab

le. T

urn

halfw

ay

Pre

-hea

t ov

en.

Pla

ce jo

int

in r

oast

ing

dish

and

plac

e on

wire

she

lf in

low

er p

ositi

on.

Leav

e fo

r 10

min

s af

ter

cook

ing

and

befo

re c

arvi

ng.

Tim

e (m

ins.

)

10 m

ins

then

25

min

s10

min

sth

en 4

0-42

min

s10

min

sth

en 1

0 m

ins

10-1

2 m

ins

3 m

ins

then

15-

20 m

ins

15 m

ins

then

35-4

0 m

ins

15m

ins

then

30

min

s

3-4

min

s

15 m

ins

12-1

5 m

ins

20 m

ins

then

per

500g

Rar

e: 2

0 m

ins

Med

: 25

min

sW

ell d

one:

30

min

s

Ch

oic

e o

f C

oo

kin

gM

od

es

HIG

H M

icro

then

SIM

ME

R M

icro

HIG

H M

icro

then

SIM

ME

R M

icro

HIG

H M

icro

then

SIM

ME

R M

icro

ME

DIU

M M

icro

HIG

H M

icro

then

SIM

ME

R M

icro

HIG

H M

icro

then

SIM

ME

R M

icro

HIG

H M

icro

then

SIM

ME

R M

icro

HIG

H M

icro

or

GR

ILL

1

GR

ILL

2

CO

NV

EC

TIO

N 2

50°C

fo

llow

ed b

y 18

0°C

Wei

gh

t/Q

uan

tity

250g

250g

250g

250g

250g

250g

250g

240g

(2)

240g

Fo

od

Bla

ck e

yed

peas

Chi

ck p

eas

Har

icot

Bea

ns

Lent

ils

Mar

row

fat

peas

Red

kid

ney

bean

s

10 B

ean

mix

Bee

f B

urge

rs (

Fre

sh)

Bee

f B

urge

rs (

Fro

zen

raw

) (2

)

Join

t

61

Cooking Charts

Fo

od

Wei

gh

t/Q

uan

tity

Ch

oic

e o

f C

oo

kin

gM

od

esTi

me

(min

s.)

Inst

ruct

ion

s/

Gu

idel

ines

Min

ceH

IGH

the

n M

ED

IUM

Mic

ro10

the

n 15

min

s pe

r 45

0gP

lace

in a

mic

ro s

afe

dish

with

sto

ck a

ndse

ason

ings

. C

over

, pl

ace

on g

lass

tur

ntab

le a

ndst

ir ha

lfway

.

Rum

p/S

irloi

n50

0gG

RIL

L 1

15 m

ins

med

18 m

ins

wel

l don

eP

re-h

eat

grill

. P

lace

on

high

rac

k on

spl

ash-

guar

d in

met

al t

ray

on g

lass

tur

ntab

le. T

urn

halfw

ay.

Ste

win

g st

eak

450g

-675

gC

ombi

:CO

NV

EC

TIO

N 1

60°C

+ W

AR

M M

icro

1hr-

1hr

30m

ins

Pla

ce in

cas

sero

le d

ish

with

lid

add

stoc

k an

dve

geta

bles

. C

over

, pl

ace

on m

etal

tra

y on

gla

sstu

rnta

ble

and

stir

halfw

ay.

CH

ICK

EN

FR

OM

RA

W –

CA

UT

ION

: H

OT

FA

T!

RE

MO

VE

AC

CE

SS

OR

Y W

ITH

CA

RE

. B

reas

ts,

bone

less

and

skin

less

300g

(2)

600g

(4)

ME

DIU

M M

icro

Com

bi: C

ON

VE

CT

ION

220

°C +

S

IMM

ER

Mic

ro

5 m

ins

15 m

ins

Pla

ce in

a s

hallo

w d

ish.

Cov

er,

plac

e on

gla

sstu

rnta

ble.

Pla

ce in

sha

llow

dis

h on

met

al t

ray

on g

lass

turn

tabl

e. T

urn

halfw

ay.

Coa

ted

chic

ken

brea

st30

0gC

ombi

: TU

RB

O B

AK

E 2

40°C

+ G

RIL

L 1

+ W

AR

M M

icro

10 m

ins

Pla

ce o

n lo

w r

ack

on m

etal

tra

y on

gla

sstu

rnta

ble.

Chi

cken

legs

1.0

kgM

ED

IUM

Mic

roor T

UR

BO

BA

KE

250

°C +

GR

ILL

1

15 m

ins

25 m

ins

Pla

ce in

a s

hallo

w d

ish.

Cov

er,

plac

e on

gla

sstu

rnta

ble.

Pre

-hea

t ov

en.

Pla

ce o

n lo

w r

ack

on s

plas

h-gu

ard

in m

etal

tra

y on

gla

ss t

urnt

able

.D

rum

stic

ks/T

high

s50

0g (

4)M

ED

IUM

Mic

roor T

UR

BO

BA

KE

250

°C +

GR

ILL

1

7-8

min

s

25 m

ins

Pla

ce in

a s

hallo

w d

ish.

Cov

er,

plac

e on

gla

sstu

rnta

ble.

Pre

-hea

t ov

en.

Pla

ce o

n lo

w r

ack

on s

plas

h-gu

ard

in m

etal

tra

y on

gla

ss t

urnt

able

.

Kie

v (f

resh

)15

0g (

1)

300g

((2

)

Com

bi: T

UR

BO

BA

KE

230

°C+

GR

ILL

1 +

War

m M

icro

Com

bi: T

UR

BO

BA

KE

230

°C+

GR

ILL

1 +

WA

RM

Mic

ro

9-10

min

s

15 m

ins

Pla

ce o

n m

etal

tra

y on

low

rac

k on

gla

sstu

rnta

ble.

Pla

ce o

n m

etal

tra

y on

low

rac

k on

gla

sstu

rnta

ble.

62

Fo

od

Wei

gh

t/Q

uan

tity

Ch

oic

e o

f C

oo

kin

gM

od

esTi

me

(min

s.)

Inst

ruct

ion

s/

Gu

idel

ines

Who

le

Who

le/B

reas

t jo

ints

ME

DIU

M M

icro

or Com

bi:

CO

NV

EC

TIO

N 1

90°C

+

SIM

ME

R M

icro

9 m

ins

per

450g

12 m

ins

per

450g

Pla

ce in

a s

hallo

w d

ish.

Cov

er a

nd p

lace

on

glas

s tu

rnta

ble.

Pla

ce o

n lo

w r

ack

on s

plas

hgua

rd in

met

al t

ray

on g

lass

tur

ntab

le.

Pla

ce b

reas

t si

de d

own.

Tur

nha

lfway

.

EG

GS

– P

OA

CH

ED

1 eg

g

2 eg

gs

4 eg

gs

100m

l wat

er

200m

l wat

er

400m

l wat

er

HIG

H M

icro

the

nM

ED

IUM

Mic

ro

HIG

H M

icro

then

ME

DIU

M M

icro

HIG

H M

icro

then

ME

DIU

M M

icro

1 m

in30

sec

s- s

oft

40 s

ecs-

firm

er

3 m

ins

40 s

ecs-

sof

t50

sec

s- f

irmer

5 ½

min

s

1 m

in 2

0 se

cs-

soft

1 m

in 5

0 se

cs-

firm

er

• P

lace

wat

er in

a s

hallo

w d

ish.

Pla

ce o

n gl

ass

turn

tabl

e an

d he

at f

or 1

st c

ooki

ng t

ime.

• A

dd e

gg (

size

3).

• P

ierc

e yo

lk a

nd w

hite

.•

Cov

er.

• C

ook

for

2nd

cook

ing

time.

• T

hen

leav

e to

sta

nd f

or 1

min

.

EG

GS

– S

CR

AM

BL

ED

. US

E M

ICR

OW

AV

E S

AF

E B

OW

L

1 eg

g

2 eg

gs

4 eg

gs

HIG

H M

icro

HIG

H M

icro

HIG

H M

icro

20 s

ecs

20se

cs30

sec

s30

sec

s1

min

1 m

in

• A

dd 1

tbs

p of

milk

for

eac

h eg

g us

ed.

• B

eat

eggs

, m

ilk a

nd k

nob

of b

utte

r to

geth

er.

• P

lace

bow

l on

glas

s tu

rnta

ble

• C

ook

for

1st

cook

ing

time

then

stir

.•

Coo

k fo

r 2n

d co

okin

g tim

e st

irrin

g ha

lfway

the

n

stan

d fo

r 1

min

.

Cooking Charts

63

Cooking Charts

Fo

od

Wei

gh

t/Q

uan

tity

Ch

oic

e o

f C

oo

kin

g M

od

esTi

me

(min

s.)

Inst

ruct

ion

s/

Gu

idel

ines

FIS

H –

FR

ES

H F

RO

M R

AW

Li

ghtly

dus

ted

fille

ts30

0gC

ombi

:TU

RB

O-B

AK

E 2

30°C

+G

RIL

L 2

+ W

AR

M M

icro

10 m

ins

Pla

ce o

n lo

w r

ack

on m

etal

tra

y on

gla

sstu

rnta

ble.

Bre

aded

fill

ets

350g

(x2

)C

ombi

: TU

RB

O-B

AK

E

230°

C +

GR

ILL

1 +

WA

RM

Mic

ro10

min

sP

lace

on

low

rac

k on

met

al t

ray

on g

lass

turn

tabl

e. T

urn

halfw

ay.

Cak

es20

0g (

x2)

Com

bi: T

UR

BO

-BA

KE

23

0°C

+G

RIL

L 1

+ W

AR

M M

icro

10 m

ins

Pla

ce o

n lo

w r

ack

on m

etal

tra

y on

gla

sstu

rnta

ble.

Tur

n ha

lfway

.

Cal

amar

i25

0gT

UR

BO

-BA

KE

25

0°C

+ G

RIL

L 1

10 m

ins

Pre

-hea

t ov

en.

Pla

ce o

n m

etal

tra

y on

low

rac

kon

gla

ss t

urnt

able

.F

Illet

s30

0gM

ED

IUM

Mic

roor C

ombi

: C

ON

VE

CT

ION

190

°C +

S

IMM

ER

Mic

ro

4 m

ins

10 m

ins

Pla

ce in

a s

hallo

w d

ish.

Add

30

ml o

f liq

uid.

Cov

er a

nd p

lace

on

glas

s tu

rnta

ble.

Pla

ce in

sha

llow

dis

h on

low

rac

k on

met

al t

ray

on g

lass

tur

ntab

le.

Bre

aded

Sca

mpi

/Sca

llops

200g

Com

bi: T

UR

BO

-BA

KE

24

0°C

+G

RIL

L 1

+ W

AR

M M

icro

8-10

min

sP

lace

on

met

al t

ray

on lo

w r

ack

on m

etal

tra

y on

glas

s tu

rnta

ble.

Ste

aks

350g

(x2

)

700g

ME

DIU

M M

icro

or CO

NV

EC

TIO

N 1

90°C

+ S

IMM

ER

Mic

roM

ED

IUM

Mic

ro

4-5

min

s

10 m

ins

12 m

ins

Pla

ce in

a s

hallo

w d

ish.

Add

30

ml o

f liq

uid.

Cov

er a

nd p

lace

on

glas

s tu

rnta

ble.

Pla

ce in

sha

llow

dis

h on

low

rac

k on

met

al t

ray

on g

lass

tur

ntab

le.

Pla

ce in

a s

hallo

w d

ish.

Add

30

ml o

f liq

uid.

Cov

er a

nd p

lace

on

glas

s tu

rnta

ble.

Who

le x

1

Who

le x

2

250g

500-

600g

ME

DIU

M M

icro

or Com

bi: T

UR

BO

-BA

KE

180

°C +

GR

ILL

1+

WA

RM

Mic

ro

ME

DIU

M M

icro

or

CO

MB

I: T

UR

BO

-BA

KE

220

° +

GR

ILL

1+

WA

RM

3-4

min

s

12-1

4 m

ins

6-7

min

s

15 m

ins

Pla

ce in

a s

hallo

w d

ish

and

pier

ce s

kin.

Add

30m

lof

liqu

id.

Cov

er a

nd p

lace

on

glas

s tu

rnta

ble.

Pla

ce in

a s

hallo

w d

ish.

Pla

ce o

n lo

w r

ack

on m

etal

tray

on

glas

s tu

rnta

ble.

Pla

ce in

sha

llow

dis

h an

d pi

erce

ski

n. A

dd 3

0ml o

fliq

uid.

Cov

er a

nd p

lace

on

glas

s tu

rnta

ble.

Pla

ce in

a s

hallo

w d

ish.

Pla

ce o

n lo

w r

ack

on m

etal

tray

on

glas

s tu

rnta

ble.

64

Fo

od

Wei

gh

t/Q

uan

tity

Ch

oic

e o

f C

oo

kin

g M

od

esTi

me

(min

s.)

Inst

ruct

ion

s/

Gu

idel

ines

FIS

H -

FR

OZ

EN

FR

OM

RA

W

Bre

aded

fill

ets

350g

(2)

Com

bi: T

UR

BO

-BA

KE

230

°C +

GR

ILL

2 +

WA

RM

Mic

ro12

-15

min

sP

lace

on

low

rac

k on

met

al t

ray

on g

lass

turn

tabl

e. T

urn

halfw

ay

Cak

es25

0g (

2)C

ombi

: TU

RB

O-B

AK

E 2

50°C

+G

RIL

L 2

+ W

AR

M M

icro

12-1

4 m

ins

Pla

ce o

n lo

w r

ack

on m

etal

tra

y on

gla

sstu

rnta

ble.

Tur

n ha

lfway

.

Cal

amar

i30

0g

Com

bi: T

UR

BO

-BA

KE

250

°C +

GR

ILL

2 +

WA

RM

Mic

ro10

-12

min

sP

lace

on

met

al t

ray

on lo

w r

ack

on g

lass

turn

tabl

e. T

urn

halfw

ay.

Fis

h F

inge

rs12

5g (

4)

250g

(8)

Com

bi: T

UR

BO

-BA

KE

250

°C +

GR

ILL

2 +

WA

RM

Mic

roC

ombi

: TU

RB

O-B

AK

E 2

50°C

+G

RIL

L 2

+ W

AR

M M

icro

7-8

min

s

10 m

ins

Pla

ce o

n m

etal

tra

y on

low

rac

k on

gla

sstu

rnta

ble.

Tur

n ha

lfway

.P

lace

on

met

al t

ray

on lo

w r

ack

on g

lass

turn

tabl

e. T

urn

halfw

ay.

Fill

ets

300g

LOW

Mic

ro8-

9 m

ins

Pla

ce in

a s

hallo

w d

ish.

Add

30m

l of

liqui

d.C

over

and

pla

ce o

n gl

ass

turn

tabl

e.

Sca

mpi

300g

Com

bi: T

UR

BO

-BA

KE

240

°C +

GR

ILL

2 +

SIM

ME

R M

icro

10-1

2 m

ins

Pla

ce o

n m

etal

tra

y on

low

rac

k on

gla

sstu

rnta

ble.

Tur

n ha

lfway

.

Boi

l in

the

bag

150g

ME

DIU

M M

icro

7-8

min

sS

nip

corn

er o

f ba

g an

d pl

ace

bag

sauc

e si

dedo

wn

in m

icro

-saf

e di

sh o

n gl

ass

turn

tabl

e.S

hake

bag

hal

fway

thr

ough

.

Cooking Charts

65

Fo

od

Wei

gh

t/Q

uan

tity

Ch

oic

e o

f C

oo

kin

g M

od

esTi

me

(min

s.)

Inst

ruct

ion

s/

Gu

idel

ines

FRU

IT –

PE

EL,

SLI

CE

, CH

OP

INTO

EV

EN

SIZ

ED

PIE

CE

S. P

LAC

E IN

SH

ALL

OW

HE

ATP

RO

OF

DIS

H O

N G

LAS

S T

UR

NTA

BLE

. SW

EE

TEN

WH

ILE

HO

T A

CC

OR

DIN

G T

O T

AS

TE.

Bak

ed a

pple

- co

red

200g

ME

DIU

M M

icro

4-5

min

sP

lace

in s

hallo

w h

eatp

roof

dis

h w

ith 1

5ml

(1tb

sp)

wat

er o

n gl

ass

turn

tabl

e.

App

les-

ste

wed

500g

HIG

H M

icro

5 m

ins

Add

15m

l (1t

bsp)

wat

er.

Cov

er a

nd p

lace

on

glas

s tu

rnta

ble.

Apr

icot

s- s

tew

ed30

0gM

ED

IUM

Mic

ro3-

4 m

ins

Add

15m

l (1t

bsp)

wat

er.

Cov

er a

nd p

lace

on

glas

s tu

rnta

ble.

Pea

rs-

stew

ed50

0gH

IGH

Mic

ro5-

6 m

ins

Add

15m

l (1t

bsp)

wat

er.

Cov

er a

nd p

lace

on

glas

s tu

rnta

ble.

Plu

ms-

poa

ched

400g

HIG

H M

icro

8 m

ins

Add

300

ml (

1/2

pt)

of w

ater

. C

over

and

pla

ce o

ngl

ass

turn

tabl

e.

Plu

ms-

ste

wed

500g

HIG

H M

icro

6 m

ins

Add

15m

l (1t

bsp)

wat

er.

Cov

er a

nd p

lace

on

glas

s tu

rnta

ble.

Rhu

barb

- st

ewed

500g

HIG

H M

icro

5 m

ins

Add

15m

l (1t

bsp)

wat

er.

Cov

er a

nd p

lace

on

glas

s tu

rnta

ble.

GA

ME

- C

AU

TIO

N:

HO

T F

AT

! R

EM

OV

E D

ISH

WIT

H C

AR

E.

Duc

k br

east

fill

ets

360g

CO

NV

EC

TIO

N 2

00°C

35 m

ins

Pre

-hea

t ove

n. P

rick

the

skin

and

pla

ce o

n lo

w ra

ckon

spl

ashg

uard

in m

etal

tray

on

glas

s tu

rnta

ble.

Duc

k, w

hole

CO

NV

EC

TIO

N 1

90°C

30 m

ins

per

450g

Pre

-hea

t ove

n. P

rick

the

skin

and

pla

ce in

roas

ting

dish

on

wire

she

lf in

low

er p

ositi

on. D

rain

fat h

alfw

ay.

Cris

py D

uck

Pan

cake

s

500g

Com

bi: T

UR

BO

BA

KE

250

°C +

GR

ILL

1 H

IGH

Mic

ro

15 m

ins

40 s

ecs

Pre

-hea

t ov

en a

nd p

lace

duc

k on

low

rac

k on

met

al t

ray

on g

lass

tur

ntab

le.

Pla

ce o

n m

icro

-saf

e pl

ate

on g

lass

tur

ntab

le.

Phe

asan

t, w

hole

CO

NV

EC

TIO

N 1

80°C

20-2

5 m

ins

per

450g

plus

20

min

sP

rehe

at o

ven.

Pla

ce p

heas

ant

in r

oast

ing

dish

and

plac

e on

wire

she

lf in

low

er p

ositi

on.

Cooking Charts

66

Fo

od

Wei

gh

t/Q

uan

tity

Ch

oic

e o

f C

oo

kin

g M

od

esTi

me

(min

s.)

Inst

ruct

ion

s/

Gu

idel

ines

LAM

B –

FR

OM

RA

W –

CA

UTI

ON

: HO

T FA

T! R

EM

OV

E A

CC

ES

SO

RY

WIT

H C

AR

E.

Join

tC

ON

VE

CT

ION

180

°CM

ediu

m 2

5 m

ins

per

450g

plu

s 25

min

utes

or

for

Wel

l Don

e 30

min

spe

r 45

0g p

lus

30 m

in-

utes

.

Pre

-hea

t ov

en.

Pla

ce jo

int

in r

oast

ing

dish

and

plac

e on

wire

she

lf in

low

er p

ositi

on.

Turn

hal

fway

. O

nce

cook

ed a

llow

the

join

tto

sta

nd f

or 1

0 m

inut

es-

this

will

mak

e th

ejo

int

easi

er t

o ca

rve.

Loin

/Leg

s50

0gG

RIL

L 1

15-1

6 m

ins

Med

ium

18

-20

min

s W

ell D

one

Pre

-hea

t gril

l. P

lace

on

high

rack

on

spla

sh-

guar

d in

met

al tr

ay o

gla

ss tu

rnta

ble.

Tur

nha

lfway

.C

hops

/Cut

lets

400g

(4)

GR

ILL

112

-14

min

s M

ediu

m

16-1

8 m

ins

Wel

l Don

e P

re-h

eat g

rill.

Pla

ce o

n hi

gh ra

ck o

n sp

lash

-gu

ard

in m

etal

tray

on

glas

s tu

rnta

ble.

Tur

nha

lfway

.

Cas

sero

le/S

tew

ing

Lam

b50

0gC

ombi

: C

ON

VE

CT

ION

160

°C +

WA

RM

Mic

ro1h

r 20

-1hr

30

min

sP

lace

in c

asse

role

, ad

d st

ock

and

vege

tabl

es,

cove

r w

ith li

d an

d pl

ace

ongl

ass

turn

tabl

e. S

tir h

alfw

ay.

PAS

TA-

N.B

US

E A

LA

RG

E B

OW

L.

Fus

illi/M

acar

oni/

Pen

neLa

sagn

e

Ling

uine

/ Tag

liate

lle

Spa

ghet

ti

200g

250g

250g

250g

HIG

H M

icro

HIG

H M

icro

HIG

H M

icro

HIG

H M

icro

10-1

2 m

ins

8 m

ins

10 m

ins

7-8

min

s

Use

550

ml (

1 pi

nt) b

oilin

g w

ater

. Add

15

ml o

il.C

over

, pla

ce o

n gl

ass

turn

tabl

e an

d st

ir ha

lfway

.U

se 5

50m

l (1

pint

) boi

ling

wat

er. A

dd 1

5 m

l oil.

Cov

er, p

lace

on

glas

s tu

rnta

ble

and

stir

halfw

ay.

Use

700

ml (

1 1/

4 pi

nt) b

oilin

g w

ater

. Add

15

ml

oil.

Cov

er, p

lace

on

glas

s tu

rnta

ble

and

stir

halfw

ay.

Use

700

ml (

1 1/

4 pi

nt) b

oilin

g w

ater

. Add

15

ml

oil.

Cov

er, p

lace

on

glas

s tu

rnta

ble

and

stir

halfw

ay

Cooking Charts

67

Cooking Charts

Fo

od

Wei

gh

t/Q

uan

tity

Ch

oic

e o

f C

oo

kin

g M

od

esTi

me

(min

s.)

Inst

ruct

ion

s/

Gu

idel

ines

PIZ

ZA –

FR

ES

H C

HIL

LED

– N

.B. R

EM

OV

E A

LL P

AC

KA

GIN

G.

Dee

p55

5gC

ombi

: TU

RB

O B

AK

E 2

50°C

+G

RIL

L 1

+ W

AR

M M

icro

15 m

ins

Pla

ce p

izza

dire

ctly

on

low

rac

k on

met

al t

ray

on g

lass

tur

ntab

le.

Thi

n an

d C

rispy

140-

180g

350g

Com

bi: T

UR

BO

BA

KE

240

°C +

GR

ILL

1 +

SIM

ME

R M

icro

Com

bi: T

UR

BO

BA

KE

250

°C +

GR

ILL

1 +

WA

RM

Mic

ro

5-6

min

s

10-1

2 m

ins

Pla

ce p

izza

dire

ctly

on

low

rac

k on

met

al t

ray

on g

lass

tur

ntab

le.

Pla

ce p

izza

dire

ctly

on

low

rac

k on

met

al t

ray

on g

lass

tur

ntab

le.

PIZ

ZA –

FR

OZE

N –

N.B

. RE

MO

VE

ALL

PA

CK

AG

ING

.

Dee

p45

0gC

ombi

: TU

RB

O B

AK

E 2

40°C

+G

RIL

L 1

+ S

IMM

ER

Mic

ro12

-14

min

sP

lace

piz

za d

irect

ly o

n lo

w ra

ck o

n m

etal

tray

on

glas

s tu

rnta

ble.

Indi

vidu

al d

eep

125-

170g

Com

bi: T

UR

BO

BA

KE

240

°C +

GR

ILL

1 +

SIM

ME

R M

icro

5-7

min

sP

lace

piz

za d

irect

ly o

n lo

w ra

ck o

n m

etal

tray

on

glas

s tu

rnta

ble.

Thi

n an

d cr

ispy

350g

Com

bi: T

UR

BO

BA

KE

240

°C +

GR

ILL

1 +

SIM

ME

R M

icro

7 m

ins

Pla

ce p

izza

dire

ctly

on

low

rack

on

met

al tr

ay o

ngl

ass

turn

tabl

e.

PO

RR

IDG

E –

N.B

: US

E A

LA

RG

E B

OW

L.

1 se

rvin

g25

g oa

ts15

0ml (

1/4

ptm

ilk)

HIG

H M

icro

1 ½

min

sP

lace

bow

l on

glas

s tu

rnta

ble

and

stir

halfw

ay.

2 se

rvin

gs50

g oa

ts27

5ml (

1/2

ptm

ilk)

HIG

H M

icro

3 m

ins

Pla

ce b

owl o

n gl

ass

turn

tabl

e an

d st

ir ha

lfway

.

4 se

rvin

gs10

0g o

ats

550m

l (1

ptm

ilk)

HIG

H M

icro

6 m

ins

Pla

ce b

owl o

n gl

ass

turn

tabl

e an

d st

ir ha

lfway

.

68

Cooking Charts

Fo

od

Wei

gh

t/Q

uan

tity

Ch

oic

e o

f C

oo

kin

g M

od

esTi

me

(min

s.)

Inst

ruct

ion

s/

Gu

idel

ines

PO

TATO

PR

OD

UC

TS P

AR

T C

OO

KE

D –

FR

OZE

NC

roqu

ette

s/H

ash

Bro

wns

/Waf

fles

300g

TU

RB

O B

AK

E 2

50°C

+ G

RIL

L 1

12-1

4 m

ins

Pre

-hea

t ov

en.

Pla

ce o

n m

etal

tra

y on

low

rac

kon

gla

ss t

urnt

able

. Tur

n ha

lfway

.

Sm

iley

face

s30

0gT

UR

BO

BA

KE

250

°C +

GR

ILL

110

min

sP

re-h

eat

oven

. P

lace

on

met

al t

ray

on lo

w r

ack

on g

lass

tur

ntab

le. T

urn

halfw

ay.

Ove

n F

ries/

Sou

ther

nF

ries/

Wed

ges

300g

TU

RB

O B

AK

E 2

50°C

+ G

RIL

L 1

12-1

4 m

ins

Pre

-hea

t ov

en.

Pla

ce o

n m

etal

tra

y on

low

rac

kon

gla

ss t

urnt

able

. Tur

n ha

lfway

.

QU

OR

N®

Bur

gers

227g

(2)

HIG

H M

icro

or

GR

ILL

22-

3 m

ins

8-10

min

sP

lace

on

a m

icro

-saf

e di

sh o

n gl

ass

turn

tabl

e.P

re-h

eat g

rill.

Pla

ce o

n hi

gh ra

ck o

n sp

lash

guar

d in

met

al tr

ay o

n gl

ass

turn

tabl

e. T

urn

halfw

ay.

Cro

utes

350g

(2)

Com

bi: T

UR

BO

-BA

KE

230

°C +

GR

ILL

2 +

WA

RM

Mic

ro8-

9 m

ins

Pla

ce o

n lo

w ra

ck o

n m

etal

tray

on

glas

s tu

rnta

ble.

Turn

hal

fway

.

Esc

alop

es24

0gC

ombi

: TU

RB

O-B

AK

E 2

20°C

+G

RIL

L 2

+ W

AR

M M

icro

10 m

ins

Pla

ce o

n lo

w ra

ck o

n m

etal

tray

on

glas

s tu

rnta

ble.

Turn

hal

fway

.

RIC

E

Bas

mat

i25

0gH

IGH

Mic

ro10

min

sU

se 5

50m

l (1

pt)

boili

ng w

ater

. C

over

, pl

ace

ongl

ass

turn

tabl

e an

d st

ir ha

lfway

. Le

ave

to s

tand

2-3

min

s.

Bas

mat

i- B

row

n25

0gH

IGH

Mic

ro20

min

sU

se 7

00m

l (1

1/4

pt)

boili

ng w

ater

. C

over

,pl

ace

on g

lass

tur

ntab

le a

nd s

tir h

alfw

ay.

Leav

e to

sta

nd 2

-3 m

ins.

Eas

y C

ook

Long

Gra

in

250g

HIG

H M

icro

15 m

ins

Use

550

ml (

1 pt

) bo

iling

wat

er.

Cov

er,

plac

e on

glas

s tu

rnta

ble

and

stir

halfw

ay.

Leav

e to

sta

nd2-

3 m

ins.

Long

Gra

in W

hite

250g

HIG

H M

icro

10 m

ins

Use

550

ml (

1 pt

) bo

iling

wat

er.

Cov

er,

plac

e on

glas

s tu

rnta

ble

and

stir

halfw

ay.

Leav

e to

sta

nd2-

3 m

ins.

69

Fo

od

Wei

gh

t/Q

uan

tity

Ch

oic

e o

f C

oo

kin

g M

od

esTi

me

(min

s.)

Inst

ruct

ion

s/

Gu

idel

ines

SA

US

AG

ES

FR

OM

RA

W –

CA

UTI

ON

: HO

T FA

T! R

EM

OV

E A

CC

ES

SO

RY

WIT

H C

AR

E.

Chu

nky/

Thi

cksa

usag

es45

0g (

4)T

UR

BO

BA

KE

240

°C +

GR

ILL

115

min

sP

re-h

eat

oven

. P

lace

on

low

rac

k on

spl

ash-

guar

d in

met

al t

ray.

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n ha

lfway

.

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350g

(12

)G

RIL

L 2

10-1

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ins

Pre

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t gr

ill.

Pla

ce o

n en

amel

she

lf in

upp

erpo

sitio

n. T

urn

halfw

ay.

Veg

etar

ian

300g

(6)

GR

ILL

210

-12

min

sP

re-h

eat

grill

. P

lace

on

enam

el s

helf

in u

pper

posi

tion.

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n ha

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.

TUR

KE

Y

Bre

asts

, bo

nele

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0gM

ED

IUM

Mic

ro8

min

sP

lace

in a

sha

llow

dis

h on

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ss tu

rnta

ble.

Cov

eran

d tu

rn h

alfw

ay.

Who

leC

ombi

: C

ON

VE

CT

ION

190

°C +

SIM

ME

R M

icro

11-1

2 m

ins

per

450g

Pla

ce o

n lo

w ra

ck o

n m

etal

tray

on

glas

s tu

rnta

ble.

Sta

rt br

east

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e do

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and

turn

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fway

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SH

VE

GE

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LES

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LAC

E IN

SH

ALL

OW

DIS

H (E

XC

EP

T JA

CK

ET

PO

TATO

ES

).

Asp

arag

us20

0gH

IGH

Mic

ro3-

4 m

ins

Add

3 tb

sp (4

5ml)

wat

er. C

over

and

pla

ce o

n gl

ass

turn

tabl

e.

Bab

y co

rn20

0gH

IGH

Mic

ro5

min

sA

dd 3

tbsp

(45m

l) w

ater

. Cov

er a

nd p

lace

on

glas

stu

rnta

ble.

Bee

troo

t45

0gH

IGH

Mic

ro12

min

sA

dd 3

tbsp

(45m

l) w

ater

. Cov

er a

nd p

lace

on

glas

stu

rnta

ble.

Bro

ccol

i25

0gH

IGH

Mic

ro5-

6 m

ins

Add

3 tb

sp (4

5ml)

wat

er. C

over

and

pla

ce o

n gl

ass

turn

tabl

e.B

russ

el S

prou

ts20

0gH

IGH

Mic

ro5-

6 m

ins

Add

3 tb

sp (4

5ml)

wat

er. C

over

and

pla

ce o

n gl

ass

turn

tabl

e.B

utte

rnut

Squ

ash

400g

HIG

H M

icro

8 m

ins

Add

3 tb

sp (4

5ml)

wat

er. C

over

and

pla

ce o

n gl

ass

turn

tabl

e.

Cooking Charts

70

Fo

od

Wei

gh

t/Q

uan

tity

Ch

oic

e o

f C

oo

kin

g M

od

esTi

me

(min

s.)

Inst

ruct

ion

s/

Gu

idel

ines

FRE

SH

VE

GE

TAB

LES

- Pla

ce in

sha

llow

dis

h (e

xcep

t jac

ket p

otat

oes)

.

Cab

bage

- sl

iced

300g

HIG

H M

icro

6-7

min

sA

dd 3

tbsp

(45m

l) w

ater

. Cov

er a

nd p

lace

on

glas

stu

rnta

ble.

Car

rots

- sl

iced

200g

HIG

H M

icro

5 m

ins

Add

3 tb

sp (4

5ml)

wat

er. C

over

and

pla

ce o

n gl

ass

turn

tabl

e.

Cau

liflo

wer

- flo

rets

400g

HIG

H M

icro

7-8

min

sA

dd 3

tbsp

(45m

l) w

ater

. Cov

er a

nd p

lace

on

glas

stu

rnta

ble.

Cou

rget

tes

250g

HIG

H M

icro

3-4

min

sA

dd 3

tbsp

(45m

l) w

ater

. Cov

er a

nd p

lace

on

glas

stu

rnta

ble.

Cor

n on

the

cob

x2H

IGH

Mic

ro6-

7 m

ins

Add

3 tb

sp (4

5ml)

wat

er. C

over

and

pla

ce o

n gl

ass

turn

tabl

e.

Leek

s- s

liced

400g

(4)

HIG

H M

icro

7 m

ins

Add

3 tb

sp (4

5ml)

wat

er. C

over

and

pla

ce o

n gl

ass

turn

tabl

e.

Mus

hroo

ms

250g

HIG

H M

icro

3 m

ins

Add

3 tb

sp (4

5ml)

wat

er. C

over

and

pla

ce o

n gl

ass

turn

tabl

e.

Par

snip

s- p

arbo

iled

for

roas

ting

-slic

ed

300g

300g

HIG

H M

icro

HIG

H M

icro

2-3

min

s

4-5

min

s

Add

3 tb

sp (4

5ml)

wat

er. C

over

and

pla

ce o

n gl

ass

turn

tabl

e.A

dd 3

tbsp

(45m

l) w

ater

. Cov

er a

nd p

lace

on

glas

stu

rnta

ble.

Pea

s20

0gH

IGH

Mic

ro3-

4 m

ins

Add

3 tb

sp (4

5ml)

wat

er. C

over

and

pla

ce o

n gl

ass

turn

tabl

e.

Pot

atoe

s- b

oile

d50

0gH

IGH

Mic

ro8-

10 m

ins

Add

3 tb

sp (4

5ml)

wat

er. C

over

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ce o

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ass

turn

tabl

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Pot

atoe

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d50

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IGH

Mic

ro4-

5 m

ins

Add

3 tb

sp (4

5ml)

wat

er. C

over

and

pla

ce o

n gl

ass

turn

tabl

e.

Cooking Charts

71

Fo

od

Wei

gh

t/Q

uan

tity

Ch

oic

e o

f C

oo

kin

g M

od

esTi

me

(min

s.)

Inst

ruct

ion

s/

Gu

idel

ines

FRE

SH

VE

GE

TAB

LES

- Pla

ce in

sha

llow

dis

h (e

xcep

t jac

ket p

otat

oes)

.

Jack

et p

otat

oes-

250g

eac

hx1 x2 x4 x6

HIG

H P

OW

ER

OR

Com

bi: T

UR

BO

-BA

KE

250

°C+

GR

ILL1

+S

IMM

ER

MIC

RO

HIG

H P

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ER

or

Com

bi: T

UR

BO

-BA

KE

250

°C+

GR

ILL1

+S

IMM

ER

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RO

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ER

or

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bi: T

UR

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-BA

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250

°C+

GR

ILL1

+S

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ER

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RO

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ER

or

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bi: T

UR

BO

-BA

KE

250

°C+

GR

ILL1

+S

IMM

ER

MIC

RO

7 m

ins

18-2

0 m

ins

12 m

ins

20-2

2 m

ins

15 m

ins

30 m

ins

20 m

ins

35 m

ins

Pla

ce d

irect

ly o

n gl

ass

turn

tabl

e.P

lace

on

low

rack

on

met

al tr

ay o

n gl

ass

turn

tabl

e.

Pla

ce d

irect

ly o

n gl

ass

turn

tabl

e.P

lace

on

low

rack

on

met

al tr

ay o

n gl

ass

turn

tabl

e.

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ce d

irect

ly o

n gl

ass

turn

tabl

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lace

on

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rack

on

met

al tr

ay o

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ass

turn

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ce d

irect

ly o

n gl

ass

turn

tabl

e.P

lace

on

low

rack

on

met

al tr

ay o

n gl

ass

turn

tabl

e.

Run

ner

bean

s20

0gH

IGH

Mic

ro5-

6 m

ins

Add

3 tb

sp (4

5ml)

wat

er. C

over

and

pla

ce o

n gl

ass

turn

tabl

e.

Spi

nach

300g

HIG

H M

icro

3 ½

min

sA

dd 3

tbsp

(45m

l) w

ater

. Cov

er a

nd p

lace

on

glas

stu

rnta

ble.

Sug

ar S

nap

Pea

s30

0gH

IGH

Mic

ro5

min

sA

dd 3

tbsp

(45m

l) w

ater

. Cov

er a

nd p

lace

on

glas

stu

rnta

ble.

Sw

ede-

cub

ed

Sw

ede-

dic

ed f

orm

ashi

ng

450g

450g

HIG

H M

icro

HIG

H M

icro

7-8

min

s

12-1

4 m

ins

Add

3 tb

sp (4

5ml)

wat

er. C

over

and

pla

ce o

n gl

ass

turn

tabl

e.A

dd 3

tbsp

(45m

l) w

ater

. Cov

er a

nd p

lace

on

glas

stu

rnta

ble.

Sw

eet

Pot

ato

400g

HIG

H M

icro

7-8

min

sA

dd 3

tbsp

(45m

l) w

ater

. Cov

er a

nd p

lace

on

glas

stu

rnta

ble.

Turn

ip30

0gH

IGH

Mic

ro10

min

sA

dd 3

tbsp

(45m

l) w

ater

. Cov

er a

nd p

lace

on

glas

stu

rnta

ble.

Cooking Charts

72

Fo

od

Wei

gh

t/Q

uan

tity

Ch

oic

e o

f C

oo

kin

g M

od

esTi

me

(min

s.)

Inst

ruct

ion

s/

Gu

idel

ines

FRO

ZEN

VE

GE

TAB

LES

– P

LAC

E IN

SH

ALL

OW

DIS

H E

XC

EP

T O

NIO

N R

ING

S.

Bat

tere

d O

nion

Rin

gs25

0gC

ON

VE

CT

ION

250

°C10

min

sP

re-h

eat o

ven.

Pla

ce o

n m

etal

tray

on

low

rack

.Tu

rn h

alfw

ay.

Bea

ns-

gree

n25

0gH

IGH

Mic

ro5

min

sA

dd 3

0 m

l (2t

bsp)

wat

er. C

over

and

pla

ce o

n gl

ass

turn

tabl

e.B

roco

lli-

flore

ts25

0gH

IGH

Mic

ro5

min

sA

dd 3

0 m

l (2t

bsp)

wat

er. C

over

and

pla

ce o

n gl

ass

turn

tabl

e.

Car

rots

- sl

iced

200g

HIG

H M

icro

5-6

min

sA

dd 3

0 m

l (2t

bsp)

wat

er. C

over

and

pla

ce o

n gl

ass

turn

tabl

e.C

aulif

low

er25

0gH

IGH

Mic

ro6

min

sA

dd 3

0 m

l (2t

bsp)

wat

er. C

over

and

pla

ce o

n gl

ass

turn

tabl

e.M

ixed

veg

etab

les

250g

HIG

H M

icro

5 m

ins

Add

30

ml (

2tbs

p) w

ater

. Cov

er a

nd p

lace

on

glas

stu

rnta

ble.

Pea

s20

0gH

IGH

Mic

ro4

min

sA

dd 3

0 m

l (2t

bsp)

wat

er. C

over

and

pla

ce o

n gl

ass

turn

tabl

e.S

oya

Bea

ns20

0gH

IGH

Mic

ro3

min

sA

dd 3

0 m

l (2t

bsp)

wat

er. C

over

and

pla

ce o

n gl

ass

turn

tabl

e.

Spi

nach

250g

HIG

H M

icro

5 m

ins

Add

30

ml (

2tbs

p) w

ater

. Cov

er a

nd p

lace

on

glas

stu

rnta

ble.

Sw

eetc

orn

200g

HIG

H M

icro

4-5

min

sA

dd 3

0 m

l (2t

bsp)

wat

er. C

over

and

pla

ce o

n gl

ass

turn

tabl

e.

Cooking Charts

73

Increasing and Decreasing RecipesINCREASING RECIPES

• To increase a recipe from 4 to 6 serv-ings, increase each ingredient listed byhalf. To double the quantity, simply dou-ble every ingredient listed.

• Do not forget that large quantities willrequire a larger dish. Make sure that it isdeep enough to prevent the recipe fromboiling over during cooking.

• Cover as directed in the recipe. Stir orrearrange foods as recommended.

• Increase the stand times by 5 mins. perlb.

• Always check the recipe during cooking.

• When increasing the ingredients to 6servings, add an extra one third of theoriginal cooking time, i.e.. 30 mins. onMEDIUM power for 4 servings willbecome 40 mins. on MEDIUM power for6 servings.

• When doubling a recipe from 4 to 8add on half the original cooking time, i.e.30 mins. on MEDIUM power for 4 serv-ings will become 45 mins. on MEDIUMpower for 8 servings.

DECREASING RECIPES

• To decrease a recipe from 4 servings to2 servings, halve the ingredients listed.

• Choose a dish that is proportionallysmaller than the one recommended inthe recipe, however make sure it is deepenough to stop food boiling over.

• Allow half to two-thirds of the originalcooking time, i.e. 30 mins. on MEDIUMpower for 4 servings will become 15-20mins. on MEDIUM power for 2 servings.

Using Recipes from Other BooksThe best way to convert a family favouritedish is to find a similar recipe in a cookerybook to give you a guide to the correctmethod and timings to use.

Many cookbooks refer to 650W ovens,however since 1990 oven output powershave been set by a new standard (IEC).

When using other cookbooks, the 1000 Woutput power of your oven must be allowedfor. Use the same power level suggestede.g. HIGH or MEDIUM and select the samecooking time suggested, however CHECKthe progress of the food during cookingand adjust the time if necessary.

Cooking for One• For one serving quarter ALL ingredients

listed.

• Choose a dish that is proportionallysmaller than the one recommended inthe recipe.

• Use the same cooking power recom-mended in the original recipe.

• Start by cooking for one quarter of therecommended cooking time, althoughextra time in most cases will be required.

• Always check the food during cooking.

• There is not a great saving for reducedquantities of soups, casseroles, stewsand rice, as a minimum time is requiredto tenderise meats and blend flavours.

• When cooking for one it often makessense to cook for two and plate up bothmeals. Freeze one meal for a later date.

74

SO

UP

S

&

ST

AR

TE

RS

Soups and Starters

Ingredients25g (1oz) butter1 medium onion,coarsely chopped700g (1½ lb) peeledcarrots, sliced700ml (1¼ pints) veg-etable stockgrated zest of ½orange90ml (6tbsp) orangejuice60ml (4tbsp) crèmefraichesalt & black pepper15ml (1tbsp) freshchives, cut into pieces

Carrot & Orange Soup Serves 4

Dish: 3 litre (6 pt) bowlOven Accessory: glass turntable

1. Place the butter and onion in a large bowl. Place on glassturntable and cook on HIGH MICROWAVE for 2 mins.

2. Add the carrots, cover and cook on HIGH MICROWAVE for 5mins. stirring halfway.

3. Add stock, orange zest and juice. Cover and cook on MEDIUMMICROWAVE for 20 mins. or until the carrots are soft, stirringhalfway. Allow to cool slightly.

4. Place in liquidiser and purée until smooth.

5. Stir in the crème fraiche and season to taste. Heat on MEDIUMMICROWAVE for 3 mins. or until piping hot.

6. Garnish with fresh chives.

Ingredients15g (½oz) dried porcini700ml (1¼ pt) veg-etable stock25g (1oz) butter2 garlic cloves, crushed60ml (4tbsp) finelychopped parsley400g (14oz) chestnutmushrooms, roughlychopped150 ml (¼ pt) dry whitewine45 ml (3tbsp) doublecreamsalt & freshly groundblack pepper

Cream of Mushroom Soup Serves 4

Dish: 3 litre (6pt) bowl

Oven Accessory: glass turntable

1. Soak mushrooms in 300ml (½ pint) stock for 20 mins.

2. Strain the porcini mushrooms and coarsely chop. Add the soak-ing liquid to the remaining stock.

3. Place the butter, garlic and parsley in bowl. Place on glassturntable and cook on HIGH MICROWAVE for 1 min.

4. Add the chopped mushrooms and porcini to the parsley mixture.Cover and cook on HIGH MICROWAVE for 5 mins.or until soft-ened. Stir halfway.

5. Add wine and stock. Cover and cook on MEDIUM MICROWAVEfor 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.

75

Sweet Potato Soup Serves 4

Dish: 3 litre (6 pt) bowl Oven Accessory: glass turntable

1. Place the oil, onion and garlic in a large bowl. Place on glassturntable and cook on HIGH MICROWAVE for 2 mins.

2. Add the potato and pepper. Cover and cook on HIGHMICROWAVE for 5 mins.

3. Add stock, cover and cook on MEDIUM MICROWAVE for 20mins. or until the potatoes are soft, stirring halfway. Allow to coolslightly.

4. Place in liquidiser and puree until smooth.

5. Stir in the coconut milk and season to taste. Heat on MEDIUMMICROWAVE for 3 mins. or until piping hot.

Ingredients15ml (1tbsp) olive oil1 medium onion,coarsely chopped2 cloves garlic, crushed700g (1½ lb) sweetpotatoes, peeled andchopped1 large red pepper,deseeded and chopped700ml (1¼ pints) veg-etable stock150ml (¼ pt) coconutmilksalt and pepper

Pork and Liver Terrine Serves 4-6

Dish: 600ml (1 pint) earthenware terrine or Pyrex® loaf dishOven Accessory: glass turntable and metal tray

1. Line base and sides of dish with bacon rashers, stretching eachrasher slightly with a knife.

2. Place the pork, liver, herbs, spices, seasoning and wine in a nonmetallic bowl and marinate for 2 hours in the fridge.

3. Place butter, shallots and garlic in bowl. Place on glass turntableand cook on HIGH MICROWAVE for 2 mins. Cool.

4. Combine the meat marinade with the onion mixture. Add the eggand flour and mix well.

5. Turn into the bacon lined dish. Smooth the top and fold over thebacon.

6. Cover with greaseproof paper, place on metal tray and cook onCOMBINATION: CONVECTION 160°C + WARM MICROWAVEfor 35-40 mins.

Ingredients250g (9oz) streakybacon, de-rinded225g (8oz) mincedpork225g (8oz) pigs liver,chopped½tsp (3ml) rosemary½tsp (3ml) thyme½tsp (3ml) groundmace½tsp (3ml) allspicesalt & freshly milledblack pepper30ml (2tbsp) dry whitewine15g (½oz) butter2 shallots, finelychopped1 clove garlic, crushed1 egg, beaten15g (½oz) plain flour

SO

UP

S

&

ST

AR

TE

RS

76

Onion & Feta Cheese Tartlets Serves 6

Dish: 3 litre (6 pt) bowl and baking sheet 32x23cm (12½" x 9")greasedOven Accessory: glass turntable + enamel shelf, greased +wire shelf in upper position

1. Roll out the puff pastry and cut out 6 circles each 10cm (4inches) in diameter. Chill pastry for 30 mins.

2. Put oil and onions into large bowl. Cover, place on glassturntable and cook on HIGH MICROWAVE for 12-15mins. Coolfor 5 mins.

3. Preheat oven with wire shelf in upper position on CONVECTION220°C.

4. Stir nuts, cheese, olives, sun-dried tomatoes and capers intoonion mixture. Season well.

5. Place 3 pastry circles on the baking sheet and 3 on the greasedenamel 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 trayon the wire shelf in the upper position and cook on CONVEC-TION 220°C for 15mins. or until golden brown.

Ingredients250g (9oz) ready madepuff pastry15 ml (1tbsp) olive oil225g (8oz) onionspeeled & sliced25g (1oz) pine nuts100g (4oz) feta cheesecrumbled25g (1oz) pitted blackolives roughly chopped75g (3oz) sun-driedtomatoes, roughlychopped15g (½oz) caperssalt and freshly groundblack pepper

SO

UP

S

&

ST

AR

TE

RS

Prawn & Salmon Filo Parcels Serves 4

Dish: large bowlOven Accessory: enamel shelf, greased in lower position

1. Combine salmon and prawns. Sprinkle with lemon juice andseason to taste.

2. Pre-heat the oven empty on CONVECTION 190°C.

3. Cut the filo pastry into 8 squares measuring 18cm (7 in).

4. Brush 2 squares with the melted butter, covering the remainingsquares 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 openends over the filling and the other one underneath.

7. Place this parcel on the second buttered square and draw upthe 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 andgolden.

Ingredients250g (9oz) tail end ofsalmon, boned,skinned, and cut intobite-sized pieces.125g (4½oz) cookedpeeled prawnsjuice of ½ lemonsalt & black pepper125g (4½oz) filo pastry50g (2oz) butter,melted

77

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Red Pepper & Mushroom Bruschetta Serves 4

Dish: large bowlOven Accessory: glass turntable + metal tray on high wire rack

1. Place mushrooms in a bowl and drizzle with olive oil. Place onglass turntable and cook on HIGH MICROWAVE for 3 mins.Leave to cool slightly.

2. Pre-heat grill on GRILL 1.

3. Spread one side of each slice of ciabatta with garlic butter.

4. Place the ciabatta slices on the metal tray on rack and toast onGRILL 1 for 3 mins.

5. Turn the ciabatta slices over and layer mushrooms and pepperon top of them. Cut the goat’s cheese into 8 slices and put oneslice on top of each stack.

6. Cook on COMBINATION: GRILL 1 + SIMMER MICROWAVE for3-4 mins. or until cheese has started to melt.

Ingredients200g (7oz) or 4-5 largeflat mushrooms, sliced10ml (2 tsp) olive oil8 slices ciabatta25g (1oz) softened but-ter beaten with 1chopped clove of garlic150g (5oz) jar roastedred peppers, sliced ifnecessary100g (4oz) firm goat’scheese

Brie & Cranberry Crostini Serves 4

Oven Accessory: glass turntable + metal tray on high wire rack


2. Place the slices of baguette on the metal tray. Place on rack andtoast 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 for3-4 mins. or until cheese has started to melt and sesame seedsturn golden.

Ingredients1 small Frenchbaguette, cut into 8slices60 ml (4tbsp) cranberrysauce175g (6oz) brie, slicedsesame seeds

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Garlic Mushrooms with Herbs Serves 4

Dish: small bowlOven Accessory: shallow dish

1. Put butter, garlic, herbs and seasoning into a bowl. Place onglass turntable and soften on MEDIUM MICROWAVE for 20secs.

2. Place the mushrooms in dish and spoon butter mixture overthem.

3. Cook on LOW MICROWAVE for 8-10 minutes or until justtender.

Ingredients50g (2oz) butter1garlic clove, crushed15ml (1tbsp) driedmixed herbssalt & pepper8 field mushroomsapprox 225g (8oz)

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Mushroom Paté Serves 4

Dish: 18 cm (7") souffle dish lightly greased, large bowl Oven Accessory: glass turntable + metal tray

1. Remove the stalks from the spinach and use the leaves to linethe souffle dish, reserving leaves for the top.

2. Place the butter and garlic in a large bowl. Place on glassturntable and cook on HIGH MICROWAVE for 1 min. Add themushrooms, cover and cook on HIGH MICROWAVE for 5 mins.or until softened. Stir in remaining ingredients and beat well.

3. Spoon the paté mixture into the lined souffle dish and cover withthe reserved spinach leaves. Cover with a circle of greaseproofpaper. Place on metal tray and cook on COMBINATION: CON-VECTION 190°C + SIMMER MICROWAVE for 25 mins. or untilfirm to the touch. Leave to cool before serving.

Ingredientsyoung spinach leaves25g (1oz) butter2 garlic cloves, crushed450g (1lb) mushrooms,finely chopped75g (3 oz) fine oatmeal1 egg yolk100g (4oz) creamcheese30ml (2tbsp) choppedfresh herbs15ml (1tbsp) lemonjuice

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Fish

ARRANGING

Thin fillets of fish i.e.plaice, should be rolled upprior to cooking to avoidovercooking on the thinneroutside edge and tail.

Fish steaks should bearranged in a circle,thicker part to the outside.Cover with cling film or lid.

LIQUID

Fresh fish should alwaysbe sprinkled with 30 ml (2tbsp) of lemon juice, whitewine or water.

When cooking Frozen fish,add liquid as above foreven cooking.

Do not sprinkle salt ontofish before cooking as thismay make the fish dry.

NOISE

During cooking, poppingsounds may be heard.This is due to moisturetrapped between the flesh,particularly with oily fishsuch as salmon and mack-erel. This can be min-imised when cooking if theskin and flesh is piercedseveral times with a cock-tail stick.

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Fish cooks very well bymicro wave as it staysmoist and the lingering fishsmells left in conventionalovens are avoided.

WHEN IS FISHCOOKED?

Fish is cooked when itflakes easily and becomesopaque.

For fish with a strongodour, eliminate the smellafter cooking by placing600 ml (1 pt) of boilingwater and 1 sliced lemonin a large bowl, cook onSIMMER for 20 mins.Wipe out oven with a drycloth.

WHOLE FISH

If cooking 2 whole fishtogether, they should bearranged head to tail foreven cooking.

Large whole fish musthave the tail and headshielded halfway throughcooking with smoothpieces of tin foil securedwith cocktail sticks.

Steamed Mussels with Garlic Serves 4

Dish: large shallow dishOven Accessory: glass turntable

1. Scrub mussels and pull off any beards discarding any broken oropen shells.

2. Place oil, onion and garlic in dish. Place on glass turntable andcook on HIGH MICROWAVE for 2 mins. Add wine and cook onHIGH 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.

Ingredients1.0 Kg (2lb 2oz) mus-sels15ml (1tbsp) olive oil1 onion finely chopped2 garlic cloves, crushed150ml (5fl.oz) dry whitewine1 bunch flat-leaf pars-ley, finely chopped

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Soy and Honey Salmon Serves 4

Dish: small bowlOven Accessory: glass turntable

1. Mix the marinade ingredients together. Pour marinade oversalmon in dish and leave to marinate for 2-3 hrs in the fridge.

2. Cover salmon with pierced cling film and place on glass turntable.Cook salmon on MEDIUM MICROWAVE for 6-7 mins, bastinghalfway.

NOTE: For 2 fillets the marinade quantities should be halved and

total cooking time reduced to 3-4 mins. on MEDIUM

MICROWAVE.

Ingredients4 salmon fillets each100-150g (4-6oz) marinade15ml (1tbsp) honey30ml (2tbsp) dark soysauce15ml (1tbsp) sherry1 garlic clove, crushed5ml (1tsp) fresh rootginger, grated

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Salmon with Mango Salsa Serves 4

Dish: shallow dishOven Accessory: glass turntable

1. Mix the marinade ingredients together. Pour marinade oversalmon in dish and leave to marinate for 2-3 hrs in the fridge.

2. Cover salmon with pierced cling film and place on glassturntable. Cook salmon on MEDIUM MICROWAVE for 6-7 mins.

3. Mix all the salsa ingredients together

4. Serve salmon with the salsa.

NOTE: For 2 fillets the marinade and salsa quantities should behalved and total cooking time on MEDIUM MICROWAVE shouldbe reduced to 3-4 mins.

Ingredients4 salmon fillets each100-150g (4-6oz) marinade45ml (3tbsp) whitewine1 garlic clove, crushed5ml (1tsp) fresh rootginger, gratedmango salsa2 red chillies, seedsremoved, thinly sliced100g (4oz) peeledcooked prawns4 spring onions, thinlysliced1 small garlic clove,finely chopped1 ripe but firm avo-cado, peeled andchopped½ ripe mango, peeledand chopped1 lime, juice of

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Stuffed Citrus Trout Serves Serves 4

Oven Accessory: glass turntable + metal tray on low wire rack

1. Wash the fish and pat dry. Fill the fish cavities with the onions,mushrooms and ginger and arrange the fish on the metal tray.

2. Pour over the soy sauce and lime juice. Season and marinadefor one hour in the fridge.

3. Place tray on rack and cook on COMBINATION: TURBO-BAKE200°C + GRILL 1 + WARM MICROWAVE for 15 mins.

Ingredients2 trout, 225-300g (8-11oz) eachStuffing:4 spring onions, finelychopped50g (2oz) button mush-rooms, finely sliced2cm (¾”) cube freshginger, peeled andgrated15ml (1tbsp) soy saucejuice of 1 limesalt&pepper

Sun Dried Tomato Fish Bake Serves 4

Dish: small bowlOven Accessory: glass turntable + metal tray on high rack

1. Mix the yoghurt, pesto and 15ml (1 tbsp) of the parsley or dilland season well.

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 servewith salad and crusty bread.

Ingredients60ml (4tbsp) naturallow fat yoghurt30ml (2tbsp) sun-driedtomato pesto30ml (2tbsp) choppedfresh parsley or dill2 x 175g (6oz) cod orhaddock fillets, skinned1 lime, juice of

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Mediterranean Fish Bake Serves 4

Dish: large ovenproof rectangular dish approx. 27 x 23 cm(11”x9”)Oven Accessory: glass turntable + low wire rack on metal tray

1. Mix lemon juice, pesto and seasoning together and spoon overthe fish in a non metallic dish. Leave to marinade in the fridgefor 1-2 hours.

2. Cut vegetables into even sized chunks and toss with the garlicand oil. Place in dish on the low wire rack and cook on COMBI-NATION: TURBO-BAKE 220°C + GRILL 2 + SIMMER for 25-30mins. Turn halfway.

3. Scatter the black olives over the vegetables and place the fishand marinade on top of the vegetables.

4. Cook on COMBINATION: TURBO-BAKE 220°C + GRILL 3 +LOW MICROWAVE for 20 mins. or until cooked through.

Ingredientsjuice of ½ lemon100g (4oz) fresh pestosaucesalt and pepper4 x 175g (6oz) thick cuthaddock or cod fillets700g (1½ lb) waxynew potatoes (such ascharlotte)2 medium red onions1 red pepper, seeded1 yellow pepper,seeded1 orange pepper,seeded2 garlic cloves, crushed15ml (1tbsp) extra vir-gin olive oil100g (4oz) blackolives, chopped(optional)lemon wedges andcrisp green salad, toserve

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Dish: shallow oval dish, large jugOven Accessory: glass turntable + low wire rack on metal tray

1. Place the white fish with 30ml (2 tbsp) water in a shallow dish.Cover, place on glass turntable and cook on AUTO FRESHFISH PROGRAM or on HIGH MICROWAVE for 4-5 mins. Drain,skin and remove any bones.

2. Place potatoes in a large shallow dish with 45ml (3tbsps) waterand cover. Place on glass turntable and par-boil on HIGHMICROWAVE for 7 mins. and then allow to cool slightly.

3. Make the sauce by melting the butter in a large jug on HIGHMICROWAVE for 1 min. and then stir in flour to make a roux.Mix in the milk and wine gradually, stirring continuously until wellcombined and cook on HIGH MICROWAVE for 3 mins. Stir andcook for a further 2 mins. on HIGH MICROWAVE stirringhalfway. 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 andgrated cheese. Pile onto fish sauce without pressing firmly tokeep the grated form.

5. Place dish on low wire rack and cook on COMBINATION:TURBO-BAKE 220°C + GRILL 3 + SIMMER MICROWAVE for30mins. or until piping hot and golden.

Ingredients450g (1lb) white fish50g (2oz) butter50g (2oz) flour450 ml (¾ pt) milk300 ml (½ pt) whitewine450g (1lb) mixedseafood6 gherkins, diced15ml (1tbsp) freshparsley10ml (2tsp) dillsalt and pepperRosti topping:900g (2 lb) potatoes15 ml (1tbsp) capers50g (2oz) butter,melted50g (2oz) cheddarcheese, grated

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Prawn and Haddock Pie Serves 6

Dish: large jug, shallow dish 20 x 25cm (8"x10")Oven Accessory: glass turntable + low wire rack on metal tray

1. Place butter in a large jug on glass turntable and melt on HIGHMICROWAVE for 30 secs. Stir in flour to make a roux.

2. Then add the milk gradually, stirring continuously until well combinedand cook for 2 mins. on HIGH MICROWAVE. Stir and cook for a further2 mins. on HIGH MICROWAVE stirring halfway. Season and set aside.

3. Place fresh and smoked haddock into dish with 30ml (2tbsp) milk.Cover, place on glass turntable and cook fish on AUTO FRESH FISHPROGRAM or on MEDIUM MICROWAVE for 15mins. Drain, skin andremove any bones.

4. Flake the fish into dish and scatter the prawns over. Pour over thesauce, season and sprinkle with chopped parsley.

5. Place potatoes in a dish with 45ml (3tbsp) water. Cover, place on glassturntable and cook on AUTO POTATOES BOILED PROGRAM or onHIGH MICROWAVE for 10-12 mins until soft. Drain.

6. Place Swede in a dish with 45ml (3tbsp) water. Cover, place on glassturntable 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.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.

IngredientsFor the sauce15g (½oz) butter15g (½oz) flour275ml (½pint) milk350g (12oz) fresh had-dock fillet350g (12oz) freshundyed smoked had-dock100g (4oz) prawnssalt & pepper1tbsp chopped flat leafparsleyFor the topping700g (1 ½ lb) potatoes,peeled, chopped intosmall chunks450g (1lb) Swede,diced50g (2oz) butter

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Family Fish Pie Serves 4

Dish: shallow dish, large casserole Oven Accessory: glass turntable + metal tray

1. Place potatoes in a dish with 45ml (3tbsp) water. Cover, place on glassturntable and par-boil on HIGH MICROWAVE for 7-8 mins.

2. Arrange fish in a shallow dish and add lemon juice. Cover, place on glassturntable and cook on HIGH MICROWAVE for 4-5mins. or until it flakeseasily.

3. Place onion and oil in a bowl. Cook on HIGH MICROWAVE for 3 mins. oruntil the onion is soft.

4. Melt the butter on HIGH MICROWAVE for 30 secs. Stir in the flour andmustard 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. oruntil the sauce is thick and bubbling. Stir twice during cooking.

5. Add 75 g (3 oz) of grated cheese to the sauce and stir well.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 pipinghot.

Ingredients600g (1lb 5oz) pota-toes, cooked and sliced450g (1lb) smokedhaddock30ml (2 tbsp) lemonjuice1 large onion, sliced15ml (1 tbsp) oil40g (1½oz) butter40g (1½oz) flour3ml ( ½tsp) mustard600ml (1 pt) milksalt and pepper100g (4 oz) RedLeicester cheese75g (3oz) wholemealbreadcrumbs

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Bouillabaisse Serves 6

Dish: 3 litre (6 pt) casserole dishOven Accessory: glass turntable

1. Soak the saffron strands in the fish stock.

2. Place the oil, onions, leek and garlic in casserole. Place onglass turntable and cook on HIGH MICROWAVE for 8 mins.Stirring halfway.

3. Add the tomato puree, tomatoes, stock, seasoning, wine, thyme,and chilli sauce. Cover and cook on HIGH MICROWAVE for 8mins.

4. Add the mixed fish fillets to the tomato liquid. Cover and cook onHIGH MICROWAVE for 4 mins.

5. Add the shellfish. Cover and cook on MEDIUM MICROWAVE for4-5 mins or until hot, taking care not to overcook the fish.

6. Serve garnished with dill.

Ingredients1.0 Ltr (2pt) hot fishstock5ml (1tsp) saffronstrands30ml (2tbsp) olive oil2 medium onions,chopped1 large leek, sliced4 garlic cloves, crushed45ml (3tbsp) tomatopuree400g (14oz) choppedtin tomatoessalt and black pepper150ml (¼ pt) dry whitewine2ml (1/3 tsp) driedthyme5ml (1tsp) chilli sauce600g (1lb 5oz) mixedfish fillets such as cod,haddock and monk-fish(skinned and cutinto pieces)400g (14oz) shellfishsuch as mussels, squidand prawnsbunch of dill to garnish

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Mixed Seafood Gratin Serves 4

Dish: 23 cm (9") round gratin dishOven Accessory: glass turntable + low wire rack on metal tray

1. Place onion and garlic in dish with butter. Place on glassturntable and cook on HIGH MICROWAVE for 3mins.

2. Add the flour and pour in the wine and milk gradually. Stir well.Cook on HIGH MICROWAVE for 2 mins, stirring halfway. Addthe cream and cheese and cook on HIGH MICROWAVE for 1min.

3. Add the seafood to the sauce and mix well. Season to taste.

4. Spoon into the gratin dish and top with the crushed tortilla chipsand breadcrumbs.

5. Place dish on low wire rack and cook on COMBINATION:TURBO-BAKE 230°C + GRILL 3 + LOW MICROWAVE for 15mins or until crisp and piping hot.

Ingredients1 medium onion, finelychopped2 garlic cloves, crushed50g (2oz) butter25g (1oz) plain flour100 ml (4fl.oz) whitewine100 ml (4fl.oz) milk150 ml (¼ pt) singlecream100g (4oz) Emmentalcheese450g (1lb) mixedcooked seafoodsalt & pepper to sea-son100g (4oz) Tortillachips100g (4oz) bread-crumbs

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Prawn Risotto Serves 4

Dish: large bowlOven Accessory: glass turntable

1. Put the onion, garlic, butter and mushrooms in a large bowl.Place on glass turntable and cook on HIGH MICROWAVE for 5mins.

2. Add rice, juice and rind of the lemon, saffron, stock and wine tothe mushroom mixture. Cover and cook on HIGH MICROWAVEfor 8 mins.

3. Stir the risotto. Add peas, re-cover and cook on HIGHMICROWAVE for 4mins.

4. Add the prawns and chives and cook on MEDIUM MICROWAVEfor 3-4 mins.

5. Leave to stand for 2-3 mins and serve.

Ingredients1 onion, finely chopped1 garlic clove, crushed25g (1oz) butter225g (8oz) brown capmushrooms, quartered225g (8oz) Arborio(risotto) ricejuice and rind of 1lemon3ml (½tsp) saffronstrands, crushed300ml (½ pt) hot veg-etable stock300ml (½ pt) whitewine100g (4oz) frozen peas300g (11oz) cooked,peeled prawns30ml (2tbsp) finelychopped chives

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Dish: large casserole Oven Accessory: glass turntable

1. Put the butter in the casserole dish and place on glass turntable.Melt on HIGH MICROWAVE for 30 secs.

2. Stir in the garlic and onion and cook on HIGH MICROWAVE for3 mins.

3. Stir in the flour, curry powder, lemon rind and juice and fish stockand cook on HIGH MICROWAVE for 3 mins. stirring halfwaythrough the cooking time.

4. Stir in the remaining ingredients except the coconut, cover andcook on HIGH MICROWAVE for 3-4 mins. or until fish flakes,stirring occasionally.

5. Break up the coconut with a fork, then stir into the curry. Leaveto stand for 5 mins. Before serving with boiled rice.

Ingredients25g (1oz) butter1 clove garlic, crushed1 small onion, finelychopped15ml (1 tbsp) plainflour15ml (1 tbsp) currypowdergrated rind and juice of1/2 lemon300 ml (½ pt) hot fishstock25g (1oz) sultanas10ml (2 tsp) tomatopuree30ml (2 tbsp) mangochutney450g (1 lb) haddock,skinned and choppedsalt and pepper75g (3oz) creamedcoconut

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Meat and Poultry

DEFROSTED JOINTS

If the meat has previously been frozen,ensure it is properly thawed before cook-ing. Defrosted joints of meat must beallowed to STAND for up to an hour beforecooking to ensure the centre is fullydefrosted.

FAT

Large amounts of fat absorb microwaveenergy and can cause the meat next to itto overcook. Always choose meat that isn’texcessively fatty. Braised and stewed meatcooked in a microwave has a slightly firmtexture and therefore it is essential to pur-chase good quality meats.

STANDING TIME

Meat and poultry joints require a minimumof 15 mins. STANDING TIME. Roast meatis always easier to carve after STANDINGand the meat will continue to cook duringthe STAND TIME. TURNING Joints andpoultry should be turned over halfwaythrough cooking.

ROASTING BAGS

Roasting bags are useful when split up oneside to tent a joint for roasting bymicrowave and time. Do not use the metaltwists supplied when operating withmicrowave.

Guidelines

Pesto Chicken Crumble Serves 4

Dish: shallow oval dishOven Accessory: glass turntable + low rack on metal tray

1. Place potatoes in a dish with 45ml (3tbsp) water. Cover, placeon glass turntable and cook on HIGH MICROWAVE for 7-8mins. Drain.

2. Stir the pesto into the potatoes and put aside to keep warm.

3. Place oil and onion in a bowl and cook on HIGH MICROWAVEfor 2-3 mins to soften the onion.

4. Add chicken, cover and cook on MEDIUM MICROWAVE for 4mins.

5. Add the tomatoes, tomato puree and the Tabasco to the chicken.Cover and cook on MEDIUM MICROWAVE for 3 mins. Stir andcook for a further 5–6 mins on MEDIUM MICROWAVE.

6. Mix the breadcrumbs with the garlic and Parmesan cheese andsprinkle over the chicken.

7. Place dish on low rack and cook on COMBINATION: TURBO-BAKE 200°C + GRILL 2 + LOW MICROWAVE for 10–11 minsuntil heated through and golden brown in colour.

Ingredients500g (1lb 2oz) newpotatoes, halved45ml (3 tbsp) pesto15ml (1 tbsp) oil1 onion, finely chopped4 x 125g (4½oz) bone-less skinned chickenbreasts, cut into strips400g (14oz) canchopped tomatoes2 tbsp tomato puree4 -5 drops Tabascosauce175g (6oz) fresh whitebreadcrumbs1 garlic clove, finelychopped50g (2oz) Parmesancheese, grated

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Chicken Casserole Serves 4

Dish: 3 litre (6 pt) large casserole with lidOven Accessory: glass turntable + metal tray

1. Coat chicken with flour and place in fridge.

2. Place oil, butter, garlic, shallots and mushrooms into casse-role. Place on glass turntable and cook on HIGHMICROWAVE for 3 mins.

3. Stir in Dijon mustard and add chicken. Then stir in stock andwine.

4. Add potatoes and carrots. Cover casserole, place on metaltray and cook on COMBINATION: CONVECTION 160°C +WARM MICROWAVE for 50 mins stirring halfway.

5. Stir in asparagus, broad beans and cream and cook on COM-BINATION: CONVECTION 160ºC + WARM MICROWAVE fora further 10-15mins.

6. Stir in herbs and serve with crusty bread.

Ingredients4 x 225g (8oz) bonelessskinless chicken breastscut into small chunks50g (2oz) plain flour15ml (1tbsp) oil15g (½oz) butter1 garlic clove, crushed4 shallots, chopped150g (5oz) mushrooms,sliced15ml (1tbsp) Dijon mus-tard200 ml (7 fl.oz) hotchicken or vegetablestock200 ml (7 fl.oz) dry whitewine225g (8oz) baby newpotatoes, halved225g (8oz) baby carrots100g (4oz) asparagustips100g (4oz) shelled, freshor frozen broad beans45ml (3tbsp) doublecream30ml (2tbsp) mixed freshparsley and tarragon,choppedCrusty bread, to serve

Coq Au Vin Serves 4


1. Place bacon, herbs and garlic in casserole. Place on glassturntable and cook on HIGH MICROWAVE for 2 mins.

2. Place remaining ingredients in casserole dish and cover.Place on metal tray and cook on COMBINATION: CONVEC-TION 160°C + WARM MICROWAVE for 1hr 10 mins. or untilcooked through stirring halfway.

3. Skim off any excess fat. Thicken using a little cornflour mixedwith water. Serve sprinkled with chopped parsley.

Ingredients100g (4oz) streaky bacon5ml (1tsp) mixed herbs1 clove garlic, crushed4 chicken portionsapprox. 1.2 kg (2 ½lb) inweight, skin removedsalt and pepper100g (4oz) button mush-rooms450g (1lb) whole shallots30ml (2tbsp) brandy300ml (½pt) red wine150ml (¼pt) chickenstockcornflour to thickenparsley, chopped

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Chicken Broth Serves 4

Dish: 3 litre (6pt) large casserole with lidOven Accessory: glass turntable + metal tray

1. Place onion and chicken in casserole. Place on glass turntableand cook on SIMMER MICROWAVE for 10 mins stirringhalfway

2. Add stock, pearl barley, season all and carrots. Cover, placeon metal tray and cook on COMBINATION: CONVECTION160°C+WARM MICROWAVE for 50 mins. Stir halfway.

3. Whilst cooking make the dumplings by mixing all the ingredi-ents together.

4. Place dumplings around the edge of the casserole and cookon COMBINATION: CONVECTION 160°C + WARMMICROWAVE for 15 mins or until dumplings are cookedthrough.

Ingredients1 medium onion, finelychopped450g (1lb) chicken breastskinless and boneless700ml (1¼ pts) chickenstock150g (5oz) pearl barley3ml (½tsp) season all(optional)450g (1lb) carrotsDumplings175g (6oz) self raisingflour75g (3oz) suetpinch of salt150ml (¼pt) water

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Marinated Chicken Breasts Serves 4

Dish: shallow dishOven Accessory: glass turntable

1. Mix the selected marinade ingredients together. Pour mari-nade over chicken in dish and leave to marinate for 2-3 hrs inthe fridge.

2. Cover the chicken and place on glass turntable. Cook onMEDIUM MICROWAVE for 10mins. Turn halfway.

NOTE: For 2 chicken breasts 300g (10oz) the marinade quan-tities should be halved and total cooking time on MEDIUMMICROWAVE should be reduced to 5 mins.

Ingredients4 x 150g (4 x 5oz)chicken breast fillets,boneless and skinless

Suggested MarinadesLemon and Thyme 1 lemon, juice and zest45ml (3tbsp) white winethyme, 4-5 sprigsLemon and Honey 2 lemons, juice and zest30ml (2tbsp) honey1 garlic clove, crushedGinger and Soy10ml (2tsp) sesame oil30ml (2tbsp) light soysauce15ml (1tbsp) white wine1 garlic clove, crushed5ml (1tsp) fresh root gin-ger, gratedSesame and Honey30ml (2tbsp) honey15ml (1tbsp) dark soysauce25g (1oz) toastedsesame seeds

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Layered Chicken Puff Serves 4

Dish: shallow dish, baking sheet 32x23cm (12½" x 9")greasedOven Accessory: wire shelf in lower position

1. Slice the chicken breasts into strips and place between plasticfilm and flatten using a rolling pin.

2. Put chicken into dish with lemon juice, thyme and seasoning.Allow to marinate for 2-3 hours in the fridge.

3. Pre-heat oven on CONVECTION 200°C with wire shelf inplace.

4. Place chicken dish on shelf and cook on CONVECTION200°C for 10-15 mins or until cooked through. Removechicken and allow to cool slightly.

5. Roll out pastry to a 28 x 36cm (11" x 14") rectangle.

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 bythe rest of the peppers and finally the remaining chicken.

8. Brush the edges of the pastry with beaten egg and draw upthe two longer sides together over the filling and press theedges firmly together to seal. Flute the edges.

9. Transfer the pastry onto the baking sheet and brush withbeaten 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.

Ingredients600g (1lb 5oz) bonelessskinless chicken breasts30ml (2tbsp) lemon juice5ml (1tsp) fresh thymesalt and pepper200g (7oz) jar of red pep-pers, drained150g (5oz) ripe brie350g (12oz) ready madepuff pastry1 egg, beaten to glaze25g (1oz) freshly gratedparmesan

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Cheesy Chicken Breasts Serves 4

Oven Accessory: glass turntable + metal tray on low wirerack

1. Mix the breadcrumbs with the cheese and season well.

2. Dip each chicken breast in the garlic mayonnaise and then thecrumbs until coated.

3. Place on metal tray and cook on COMBINATION: TURBO-BAKE 240°C + GRILL 3 + SIMMER MICROWAVE for 20-25mins.

4. Slice the chicken and serve.

Ingredients100g (4oz) ciabattabreadcrumbs75g (3oz) gruyerecheese, gratedsalt and pepper4 x 150g (4 x 5oz)chicken breast fillets,boneless and skinless 50g (2oz) garlicmayonnaise

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Chicken Pasanda Serves 4

Dish: 3 litre (6pt) large casserole with lidOven Accessory: glass turntable

1. Place the cardamom, cinnamon, cumin, garam masala, chilli,ginger, garlic, almonds, yoghurt and coconut into a non metal-lic bowl. Add chicken and stir well. Leave to marinate in thefridge for 2-3 hours.

2. Place oil and onions in casserole. Place on glass turntable andcook on HIGH MICROWAVE for 2 mins.

3. Stir chicken into onions. Place casserole on glass turntable.Cover and cook on LOW MICROWAVE for 20-25 mins. Stirhalfway.

4. Stir in cream and coriander and heat on MEDIUMMICROWAVE for 3 mins or until hot.

5. Remove cardamom pods and cinnamon before serving withboiled rice and lemon.

Ingredients3 cardamom pods½ cinnamon stick3ml (½tsp) cumin seeds3ml (½tsp) garam masala3ml (½tsp)) chilli flakes2.5cm (1”) fresh root gin-ger1 garlic clove, crushed25g (1oz) groundalmonds45ml (3tbsp) naturalyoghurt150ml (¼ pt) creamedcoconut600g (1lb5oz) skinlesschicken breast, cut intochunks15ml (1tbsp) olive oil2 onions, finely chopped75ml (5 tbsp) singlecream30ml (2tbsp) coriander,chopped

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Chicken Satay Serves 4-6

Dish: Shallow dishOven Accessory: glass turntable

1. Mix together coconut milk, 30 ml (2tbsp) lemon juice and 15ml(1tbsp) soy sauce, garlic, turmeric, five spice, coriander andcumin. Pour over the chicken and leave to marinate in thefridge for 2-3 hours or overnight.

2. For the serving sauce: Mix the peanut butter and creamedcoconut with 15 ml (1tbsp) of the lemon juice, 15ml (1tbsp) ofthe soy sauce, and 300 ml (½pt) water. Place on glassturntable and cook on HIGH MICROWAVE for 5 mins. or untilthe sauce boils and thickens, stirring frequently. Turn into aserving bowl.

3. Place the chicken dish on the glass turntable and cook onLOW MICROWAVE for 12-15mins.

4. Serve with sauce for dipping

Ingredients100ml (4oz) coconut milk45ml (3tbsp) lemon juice30ml (2tbsp) soy sauce2 garlic cloves, crushed5ml (1tsp) groundturmeric5ml (1tsp) five-spicepowder5ml (1tsp) corianderseeds5ml (1tsp) cumin seeds600g (1lb 5oz) bonelessskinless chicken breasts90ml (6tbsp) crunchypeanut butter50g (2oz) creamedcoconut

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Creamy Chicken Gratin Serves 4

Dish: 23cm (9”) round gratin dishOven Accessory: glass turntable + low wire rack on metaltray

1. Slice the leeks and place in a large bowl with the butter. Placeon glass turntable and cook on MEDIUM MICROWAVE for 6mins. or until softened.

2. Add the flour and mix well. Stir in the milk and heat on HIGHMICROWAVE 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 + LOWMICROWAVE for 15-20 mins or until piping hot and golden.

Ingredients350g (12oz) leeks,trimmed25g (1oz) butter25g (1oz) plain flour300 ml (½ pt) milk225g (8oz) cookedchicken, chopped100g (4oz) ham,chopped150g (5oz) gruyerecheese, gratedSalt and pepper

Savoury Mince Serves 4

Dish: 1.5 litre (3 pt) casserole dish with lidOven Accessory: glass turntable

1. Place onion, garlic and oil in casserole. Place on glassturntable and cook on HIGH MICROWAVE for 2 mins.

2. Place all other ingredients in casserole. Stir well.

3. Cover, cook on HIGH MICROWAVE for 10 mins. thenMEDIUM 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.

Ingredients1 onion, chopped1 clove garlic, crushed5 ml (1tsp) oil400g (14oz) can choppedtomatoes150ml (5fl.oz) red wine30 ml (2tbsp) tomatopuree5 ml (1tsp) mixed herbs500g (1lb 2oz) mincesalt and pepper

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Shepherd’s Pie Serves 4

Dish: large rectangular dish approx. 27 x 23 cm (11" x 9")Oven Accessory: glass turntable + low wire rack on metaltray

1. Place potatoes in a dish with 45ml (3tbsp) water. Cover, placeon glass turntable and cook on AUTO POTATOES BOILEDPROGRAM or HIGH MICROWAVE for 12-14 mins or untilsoft. Drain and mash well with the milk.

2. Place onion, carrots and butter into dish. Cover and cook onHIGH MICROWAVE for 4-5 mins.

3. Add minced meat to vegetables. Then add stock,Worcestershire sauce, gravy thickening and tomato puree andseason to taste.

4. Spread potato on top of the meat, using a fork to make a pat-tern on top.

5. Sprinkle with cheese. Place dish on low wire rack and cook onCOMBINATION: CONVECTION 190°C + WARMMICROWAVE for approximately 25-30 mins. or until top iscrisp and golden.

Ingredients700g (1½ lb) potatoes,cubed30ml (2tbsp) milk1 medium onion,chopped2 carrots, chopped25g (1oz) butter350g (12oz) cold cookedbeef or lamb, minced300ml (½pt) hot beefstock3ml ((½tsp))Worcestershire sauce15ml (1tbsp) gravy thick-ening5ml (1tsp) tomato pureesalt and pepper25g (1oz) cheese

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Stuffed Aubergines Serves 4

Dish: 1.5 litre (3 pt) casserole dish with lidOven Accessory: glass turntable + low wire rack on metaltray

1. Preheat oven on CONVECTION 220°C.

2. Place the whole aubergines on the low wire rack and cook onCONVECTION 220°C for 15mins.or until soft. Remove fromoven and cool.

3. Cut the aubergines in half horizontally, leaving the stalksattached. Scoop out the flesh and chop finely.

4. Place garlic and onion in dish. Place on glass turntable andcook on HIGH MICROWAVE for 2 mins.

5. Add beef, tomatoes, aubergine flesh, olives, oregano, andtomato puree. Cover and cook on HIGH MICROWAVE for 10mins.

6. Use the bread to make breadcrumbs. Mix 40g (1½oz) of theparmesan 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 for20 mins.

Ingredients2 large aubergines1 garlic clove, crushed1 medium onion,chopped250g (9oz) minced beef400g (14oz) tin choppedtomatoes25g (1oz) pitted blackolives, chopped10ml (2tsp) driedoregano30ml (2tbsp) tomatopuree100g (4oz) sliced crustybread50g (2oz) parmesanfreshly grated

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Belgian Beef Casserole Serves 4


1. Coat the beef in the seasoned flour and place in casserole.

2. Add the remaining casserole ingredients. Cover with lid, placeon metal tray and cook on COMBINATION: CONVECTION160°C + WARM MICROWAVE for 1¼ hrs.

3. Whilst cooking make the dumplings by combining the flour,suet, salt, mustard and parsley. Add the water to make a stiffdough. Shape dough into 8 round dumplings.

4. When beef is cooked, uncover and place dumplings aroundthe edge of dish. Cook uncovered on COMBINATION: CON-VECTION 160°C + WARM MICROWAVE for 15 mins. or untildumplings are cooked through.

Ingredients700g (1½ lb) braisingsteak, cubed50g (2oz) seasoned flour2 large onions, slicedthinly250g (9oz) mushrooms,sliced1 clove garlic, crushed575ml (1 pint) creamstout15g (½oz) brown sugar15 ml (1tbsp) wine vinegar5 ml (1tsp) mixed herbsDumplings:175g (6oz) self raisingflour75g (3oz) suetpinch of salt5 ml (1tsp) mustard pow-der15 ml (1tbsp) fresh pars-ley, chopped150 ml (¼pt) cold water

Steak and Mushroom Pudding Serves 4

Dish: 1.5 litre (3 pt) casserole with lid + 1.2 litre (2 pt) pud-ding basinOven Accessory: glass turntable + metal tray

1. Coat the steak in seasoned flour and add to casserole with themushrooms, onion and stock. Cover, place on metal tray andcook on COMBINATION: CONVECTION 160°C + WARMMICROWAVE for 1hr 30 mins.

2. Mix flour, salt and suet together. Mix to a firm dough with coldwater.

3. Roll out ¾ of the pastry to line basin.

4. Remove meat with a slotted spoon and fill basin. Mix cornflourwith water and stir into the gravy. Place on glass turntable andcook on HIGH MICROWAVE for 2 mins. stirring once, or untilgravy has thickened. Pour 60 ml (4tbsp) of gravy over themeat and reserve the rest for serving. Roll remaining pastry toform a lid, moisten the edges and seal over the top of themeat.

5. Place on glass turntable and cook on MEDIUM MICROWAVEfor 10 mins. or until pastry looks dry.

IngredientsFilling:450g (1 lb) braisingsteak, cubed25g (1oz) seasoned flour150g (5oz) mushrooms,sliced1 onion, chopped1 clove garlic, crushed5ml (1tsp) thyme5ml (1tsp) sugar300ml (½pt) hot beefstock300ml (½pt) cream stout

Pudding:200g (8oz) self-raisingflourpinch salt100g (4oz) suetcold water to mix15 ml (1tbsp) cornflour

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Hungarian Goulash Serves 4


1. Toss meat in the flour. Combine all ingredients except thesoured cream in casserole dish.

2. Cover, place on metal tray and cook on COMBINATION:CONVECTION 160°C + WARM MICROWAVE for 1hr 30 mins.or until the meat is tender.

3. Remove from oven and immediately stir in the soured cream.

Ingredients700g (1½lb) braisingsteak, cubed50g (2oz) seasoned flour1 large onion1 red pepper, deseededand chopped400g (14oz) canned,chopped tomatoes175g (6oz) mushrooms600 ml (1 pt) hot beefstock45 ml (3tbsp) tomatopuree30 ml (2tbsp) paprika5 ml (1tsp) sugar60 ml (4tbsp) souredcream

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Lamb Hotpot Serves 4

Dish: 3 litre (6pt) casserole with lidOven Accessory: glass turntable + metal tray

1. Coat the pieces of lamb in seasoned thyme flour and place incasserole.

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.

Ingredients450g (1lb) lamb fillet, cutinto slices50g (2oz) plain floursalt and pepper2.5ml (½tsp) thyme1 medium onion, thinlysliced250g (9oz) carrots, sliced450g (1lb) potatoes,thinly sliced450ml (¾ pt) stock

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Madras Curry Serves 4

Dish: 3 litre (6pt) large casserole with lid Oven Accessory: glass turntable + metal tray

1. Place the oil, onion and garlic in casserole dish. Place onglass turntable and cook on HIGH MICROWAVE for 2 mins.

2. Blend in all the spices and stir in the flour and tomato puree.Add all other ingredients and blend in hot stock.

3. Cover, place on metal tray and cook on COMBINATION:CONVECTION 160°C + WARM MICROWAVE for 1hr-1hr 30mins. or until meat is tender. Serve with boiled rice and lemonor lime wedges and poppadoms.

Ingredients15 ml (1tbsp) oil1 large onion, sliced3 cloves garlic, crushed10 ml (2tsp) groundcoriander3ml (½ tsp) chilli powder,ground cardamom,ground cloves15ml (1tbsp) garammasala15ml (1tbsp) groundturmeric5ml (1tsp) ground cumin25g (1oz) flour15 ml (1tbsp) tomatopuree450g (1lb) shoulder oflamb, cubedjuice of 1 lemon5 ml (1tsp) sugar25g (1oz) sultanaspinch of salt450 ml (¾ pt) hot stock

Lamb In A Spicy Cream And Almond Sauce Serves 4

Dish: non metallic bowl, 3 litre (6pt) large casserole with lid Oven Accessory: glass turntable

1. Mix together the garlic, ginger, almonds, coconut and spices ina non metallic bowl. Add lamb and stir well. Leave to marinatein the fridge for 2-3 hours.

2. Place onion and oil in the casserole dish. Place on glassturntable and cook on HIGH MICROWAVE for 2 mins.

3. Stir lamb into onions. Cover, place on glass turntable and cookon SIMMER MICROWAVE for 40-45 mins. or until meat is ten-der. Stir 2-3 times.

4. Stir in cream and reheat on SIMMER MICROWAVE for 3-4mins

5. Remove cardamom pods, cloves and cinnamon before servingwith boiled rice and lemon or lime wedges and poppadoms.

Ingredients3 cloves garlic, crushed1cm ( ¼”) fresh ginger,grated50g (2oz) groundalmonds150ml ( ¼ pt) creamedcoconut3 whole cardamom pods2 cloves2.5cm (1”) cinnamonstick5 ml (1tsp) groundcoriander5ml (1tsp) ground cumin1.5ml ( ¼ tsp) garammasala1.5ml (¼ tsp) cayennepepper450g (1lb) shoulder oflamb, cubed1 large onion, chopped5ml (1 tsp) olive oil150ml ( ¼ pt) singlecreamsalt and pepper

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Spicy Lamb Tagine Serves 4


1. Put spices into bowl and mix well.

2. Add lamb and evenly coat with spices.

3. Place oil, onions and garlic in casserole. Place on glassturntable and cook on HIGH MICROWAVE for 5 mins.

4. Add lamb mixture and mix thoroughly. Stir in remaining ingre-dients and cover.

5. Place on metal tray and cook on COMBINATION: CONVEC-TION 160°C + WARM MICROWAVE for 1-1 ¼ hours or untiltender, stir halfway.

Ingredients10ml (¾tbsp) ground gin-ger3ml (½tsp) coarselyground black pepper8ml (1½tsp) ground cin-namon10ml (¾tbsp) turmeric15 ml (1tbsp) paprika3ml (½tsp) chillipowder/flakes800g (1lb12oz) cubedboneless lamb30ml (2tbsp) oil300g (11oz) onions,chopped2 crushed garlic cloves3ml (½tsp) salt150g (5oz) sliced carrots150g (5oz) ready to eatdried apricots, chopped40g (1½oz) sultanas orseedless raisins65g (2½oz) toastedflaked almonds10ml (2 tsp) honey150 ml (¼ pint) tomatojuice400g (14oz) can choppedtomatoes300ml (½pint) vegetablestock

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Glazed Gammon Serves 4

Dish: 3 litre (6pt) large casserole with lid Oven Accessory: glass turntable + low wire rack on metaltray

1. Place gammon in a large casserole dish. Add onion stuck withcloves and peppercorns. Cover, place on glass turntable andcook on MEDIUM MICROWAVE for 15 mins. then LOWMICROWAVE for 15mins. per 450g (1lb) or until cooked.Drain.

2. Mix together the honey, juice, sugar and mustard. Cook onHIGH MICROWAVE for 1 min. Leave to cool.

3. Remove the gammon rind. Score the fat in a lattice patternand 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-BAKE180ºC + GRILL 1 for 10-15 mins until golden spreading overthe remaining glaze halfway through cooking time.

Ingredients750g (1½ lb) unsmokedgammon joint, boilingwater to cover1 onion, peeled4 whole cloves10 peppercorns45 ml (3tbsp) honey30 ml (2tbsp) orangejuice15g (½oz) Demerarasugar15 ml (1tbsp) Dijon mus-tard12 whole cloves

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Sticky Ribs Serves 4

Dish: 20 x 25 cm (8 x 10 inch) rectangular dishOven Accessory: glass turntable + low wire rack on metaltray

1. Place the ribs in a single layer in dish with the water. Place onglass turntable and cook on SIMMER MICROWAVE for 20mins. Drain.

2. Meanwhile, mix together all the ingredients for the glaze in alarge bowl and cook on HIGH MICROWAVE for 5 mins.

3. Place ribs in dish and pour over sauce. Place dish on low wirerack and cook on COMBINATION: TURBO-BAKE 240°C +GRILL 3 + LOW MICROWAVE for 20 mins. Turn halfway andbaste.

Ingredients1 kg (2lb2oz) pork spareribs150 ml (¼ pt) waterFor the glaze150g (5oz) orange mar-malade preferably shredless or fine shred25g (1oz) dark muscov-ado sugar100ml (4fl.oz) freshorange juice5cm (2 inch) piece freshroot ginger, peeled andcoarsely grated75ml (5 tbsp) tomatoketchup30ml (2 tbsp) white winevinegar

Pork with Herby Dumplings Serves 4


1. Place oil, onion, green pepper and carrots in casserole. Placeon glass turntable and cook on HIGH MICROWAVE for 5mins.

2. Toss pork in seasoned flour and add to onion mixture. Stir inall other ingredients. Cover, place on metal tray and cook onCOMBINATION: CONVECTION 160°C + WARMMICROWAVE for 1hr or until pork is tender.

3. Whilst cooking make the dumplings by combining the flour,suet, salt, mustard and parsley. Add the water to make a stiffdough. Shape dough into 8 round dumplings.

4. When pork is cooked, uncover and place dumplings aroundthe edge of dish. Cook uncovered on COMBINATION: CON-VECTION 160°C + WARM MICROWAVE for 15 mins. or untildumplings are cooked through.

Ingredients30 ml (2tbsp) oil1 medium onion,chopped1 green pepper,deseeded and chopped225g (8oz) carrots, sliced450g (1lb) lean pork,cubed30 ml (2tbsp) seasonedflour5 ml (1tsp) ground bayleaves5 ml (1tsp) dried sagesalt and pepper300 ml (½pt) dry ciderDumplings:175g (6oz) self raisingflour75g (3oz) suetpinch of salt5 ml (1tsp) mustard pow-der15 ml (1tbsp) fresh pars-ley, chopped150 ml (¼pt) cold water

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Toad In The Hole Serves 4

Dish: oblong tin, 27 x 22 cm (10 ½" x 8 ½”) Oven Accessory: wire shelf in lower position

1. Preheat oven on CONVECTION 220°C with wire shelf inplace.

2. Sift flour and salt in a bowl. Add eggs and half the liquid. Beatuntil 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 goldenbrown.

Ingredients150g (5oz) plain flour3 ml (½tsp) salt2 eggs150 ml (¼pt) milk150 ml (¼pt) water15-30 ml (1-2tbsp) oil450g (1lb) sausages

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Lasagne Serves 4

Dish: large rectangular dish Oven Accessory: wire shelf in lower position

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

2. Cover the base of the dish with a layer of cheese sauce, then alayer of lasagne, followed by a layer of hot meat mixture.Continue with a layer of lasagne then meat, ending with alayer of cheese sauce.

3. Sprinkle Parmesan cheese over the top. Place on wire shelfand cook on CONVECTION 190°C + SIMMER MICROWAVEfor 20-25 mins.

Ingredients1 quantity of SavouryMince see page 91double quantity of WhitePouring Sauce see page120100g (4oz) gratedcheese5ml (1tsp) mustardsalt and pepper12 sheets pre-cookedlasagne (or sufficient for3 layers)50g (2oz) Parmesancheese

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Mini Boeuf En Croute Serves 4

Dish: microwave safe bowl and greased baking sheetOven Accessory: glass turntable followed by enamel shelf inlower position followed by wire shelf in lower position.

1. Soak porcini mushrooms in boiling water for 20 mins. Drainand finely chop.

2. Put the butter, all the mushrooms and onions in a bowl. Placeon glass turntable and cook on HIGH MICROWAVE for 3mins.

3. Add wine to the mushroom mixture and cook on HIGHMICROWAVE for 7-8 mins


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 15cmx 15cm (7 in.) square and brush with beaten egg.

7. Place a ¼ of the mushroom mixture into the centre of eachpastry square and place a fillet on top. Season.

8. Bring the corners of the pastry to the centre and place on thebaking sheet. Brush with beaten egg. Place on wire shelf andcook on CONVECTION 220°C for 15 mins for medium rare ,20 mins for medium and 25 mins for well done

IngredientsFilling15g (½oz) dried porcinimushrooms 15g (½oz) butter225g (8oz) mushrooms1 large onion, peeled andfinely chopped150ml (¼ pt) red wine4 fillet steaks, roughly150g (6oz) each375g (11oz) puff pastry1 large egg, beatensalt & pepper

Greek Lamb Stew Serves 4

Dish: 3 litre (6pt) large casserole with lid Oven Accessory: glass turntable + metal tray

1. Place the lamb and onion in casserole. Cover, place on glassturntable and cook on LOW MICROWAVE for 10 mins.

2. Split the chilli along its length leaving the top intact, – this addsflavour to the stew without too much heat. Stir the chilli, garlic,rosemary, wine and tomatoes into the lamb.

3. Cover, place casserole on metal tray and cook COMBINA-TION: CONVECTION 160°C+WARM MICROWAVE for 1 hrstirring halfway.

4. Stir in the black olives and linguine and continue to cook onCOMBINATION: CONVECTION 160ºC+WARMMICROWAVE for a further 15 mins or until the linguine iscooked.

5. Remove the chilli and rosemary, and discard. Stir in fetacheese and serve.

Ingredients700g (1 ½ lb) lamb fillet,cut into chunks2 onions, chopped1 red chilli2 cloves garlic, crushed1 sprig rosemary275ml (½ pt) white wine400g (14oz) can choppedtomatoes45ml (3tbsp) Sliced BlackOlives100g (4oz) linguine, bro-ken into small pieces150g (5oz) feta cheese15g (½oz) fresh mint

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Moussaka Serves 4

Dish: 3 litre (6pt) large casserole with lid Oven Accessory: glass turntable + low wire rack on metaltray

1. Place aubergines in a large colander and sprinkle liberally withsalt. Stand for 20 mins. or until bitter juices run out. Rinse wellunder cold water and drain.

2. Place oil, garlic and onion in a bowl. Place on glass turntableand cook on MEDIUM MICROWAVE for 2 mins.

3. Add lamb, tomatoes and puree and mix well. Cover and cookon HIGH MICROWAVE for 10 mins.

4. Place aubergine in a dish with 3tbsp water. Cover, place onbase and cook on MEDIUM MICROWAVE for 3-4 mins.

5. Whisk eggs, cream and cheddar together.

6. Arrange ½ the aubergine slices in the base of dish and spoonover ½ the lamb mixture and repeat process again. Spread thecheese mixture over the top and sprinkle with Parmesancheese. Place on low wire rack and cook on COMBINATION:CONVECTION 190°C + SIMMER MICROWAVE for 15-20mins. or until topping is puffed and golden.

Ingredients1 large aubergine, slicedsalt 5ml (1tsp) oil2 cloves garlic, crushed1 medium onion,chopped350g (12oz) fresh lambmince400g (14oz) cantomatoes30 ml (2tbsp) tomatopureesalt and pepperTopping2 eggs150 ml (1/4 pt) singlecream100g (4oz) cheddarcheese, grated25g (1oz) Parmesancheese, grated

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Sweet and Sour Pork Serves 4

Dish: 3 litre (6pt) large casserole with lid, small bowl Oven Accessory: glass turntable

1. Place oil, carrot, onion and pepper in a bowl. Place on glassturntable and cook on MEDIUM MICROWAVE for 2-3 mins.

2. Add pork and cook on LOW MICROWAVE for 10 mins.

3. Place reserved juice in bowl with the remaining ingredientsexcept pineapple. Cover and cook on HIGH MICROWAVE for3 mins or until clear and thickened stirring halfway.

4. Mix together the pork, and sauce and stir in the pineapplemixing well and heat on MEDIUM MICROWAVE for 3-4 mins.

Ingredients450g (1lb) pork fillet,dicedFor sauce15ml (1tbsp) olive oil1 carrot, cut intomatchsticks1 spring onion, thinlysliced1 pepper, deseeded andcut into strips225g (8oz) can pineapplechunks, drained butreserve juice15g (½oz) soft brownsugar10ml (2tsp) cornflour10ml (2tsp) cider vinegar15ml (1tbsp) soy sauce10ml (2tsp) tomatoketchup

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Paprika Pork Casserole Serves 4


1. Coat the pork in the seasoned paprika flour and add to theonion. Place on glass turntable and cook on MEDIUMMICROWAVE for 5 mins

2. Add the stock, sherry and mushrooms and stir thoroughly.

3. Cover, and place on metal tray and cook on COMBINATION:CONVECTION 160°C + WARM MICROWAVE for 1-1¼ hoursor until the meat is tender stirring halfway.

4. Stir in the soured cream and serve.

Ingredients700g (1½lb) pork fillet,sliced25g (1oz) plain floursalt and pepper15ml (1tbsp) paprika1 onion, chopped250ml (9fl.oz) stock60ml (4tbsp) sherry150g (5oz) mushrooms,sliced150ml (5fl.oz) souredcream

Pork and Potato Bake Serves 4

Dish: 20 x 25 cm (8" x 10") rectangular dishOven Accessory: glass turntable + metal tray

1. Mix the carrots, celery and oil together in the dish. Cover,place on glass turntable and cook on HIGH MICROWAVE for4-5 mins.

1. Arrange the chops in a single layer on top of the vegetables,spread mustard over evenly.

2. Make the onion sauce by cooking the onion with half the butteron HIGH MICROWAVE for 2-3 mins.

3. Add the flour and stir well. Gradually add the milk and cook onHIGH MICROWAVE for 11/2 mins. Stir and cook for a further1-2 mins. or until thick and cooked. Season to taste.

4. Pour sauce over chops. Arrange potato slices on top, coverand cook on HIGH MICROWAVE for 5 mins.

5. Uncover, dot with remaining butter. Place on metal tray andcook on COMBINATION: CONVECTION 170°C + LOWMICROWAVE for 25-30 mins. or until potatoes are golden.

Ingredients225g (8 oz) carrots,sliced3 celery sticks, sliced5ml (1 tsp) vegetable oil4 boneless pork chops15ml (1 tbsp) Englishmustard1 onion, finely chopped25g (1oz) butter15g ( ½oz) flour300ml ( ½pt) milksalt and pepper450g (1lb) potatoes,peeled and finely sliced

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NVegetables and Vegetarian

• Root vegetables. i.e.carrots, swede, shouldbe cut into slices, stripsor cubes.

• Do not mix fresh andfrozen vegetables asthe cooking times maybe different.

• Cabbage should beshredded and cookedby power and time.

• Fresh vegetablesrequire 45 ml (3 tbsp)of water.

• If cooking potatoes withother vegetables, onlycook with other ROOTvegetables.

• Never add salt to veg-etables beforemicrowaving.Remember the flavourof microwaved vegeta-bles is much betterthan boiled.

• Always cook vegeta-bles in a dish that is asuitable size. Use flatdishes not basins.Always cover withmicrowave cling film ora lid.

• Certain vegetables i.e.broccoli and asparagus,should be arranged sothat the tips are in thecentre of the dish, asthese require lesscooking.

• Whole cauliflowershould be cookedupside down onMEDIUM power for10 mins. approx. with90 ml (6 tbsp) water.

Jacket Potatoes - Cooking by microwave onlyVarieties of potatoes vary in theirsuitability for cooking by micro wave. We recommend Maris Piper for consistently goodresults. The cooking times given may need adjustment for other varieties. The ideal size ofpotato to be cooked by microwave is 175 g - 250 g (6-9 oz).

Before CookingWash potatoes and prick skins several times.Spread around edge of turntable.

After CookingRemove from oven and wrap in aluminiumfoil to retain the heat. Leave to stand for 5mins.

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Roast Potatoes Serves 4

Dish: shallow ovenproof dishOven Accessory: glass turntable + low wire rack on metaltray

1. Place potatoes in dish with 45ml (3tbsp) water. Cover, placeon glass turntable and par-boil on HIGH MICROWAVE for 6mins. Drain.

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

Ingredients500g (1lb) potatoes,peeled and quartered30 ml (2tbsp) oil

Gratin Dauphinois Serves 4-6

Dish: 20 cm (8") shallow dishOven Accessory: glass turntable + low wire rack on metaltray

1. Rub halves of garlic around inside of dish and discard.

2. Place potatoes in dish with 45ml (3tbsp) water. Cover, placeon glass turntable and par-boil on HIGH MICROWAVE for 5mins. Drain. Slice thinly.

3. Layer the potato slices in the dish, seasoning with salt andpepper and nutmeg between each layer.

4. Pour the cream evenly over the top of the potatoes and dotwith butter.

5. Place dish on low wire rack and cook on COMBINATION:CONVECTION 190°C + SIMMER MICROWAVE for 25mins. oruntil potatoes are cooked.

Ingredients1 clove of garlic, halved700g (1½ lb) potatoes,halvedsalt and pepperpinch nutmeg150 ml (¼pt) doublecream25g (1oz) butter

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Spicy Potatoes Serves 4

Dish: 1 litre (2 pt) dish Oven Accessory: glass turntable

1. Place potatoes in dish with 45ml (3tbsp) water. Cover, placeon glass turntable and cook on AUTO POTATOES BOILEDPROGRAM or HIGH MICROWAVE for 8 mins. or until cooked.Drain

2. Mix the remaining ingredients together. Add the potatoes, mixwell and cook on MEDIUM MICROWAVE for 2-3 mins.

Ingredients350g (12oz) potatoes,cubed45 ml (3tbsp) naturalyoghurt10 ml (2tsp) mangochutney3 ml (½tsp) cumin,coriander andgaram masala3 ml (½tsp) turmeric10 ml (2tsp) freshcorianderpinch chilli powder15g (½oz) sultanassalt and pepper

Spicy Beans Serves 2


1. Place oil and onion in a bowl. Place on glass turntable andcook on HIGH MICROWAVE for 2 mins.

2. Add remaining ingredients, stir and then cook on LOWMICROWAVE for 15 mins. Serve on toast or with a jacketpotato.

Ingredients15ml (1tbsp) olive oil1 onion, finely chopped5ml (1tsp) paprika400g (14oz) cannellinibeans, drained andrinsed15g (½oz) softmuscovado sugar15ml (1tbsp)Worcestershire sauce5ml (1tsp) cider vinegar75ml (3fl.oz) red winesalt & pepper

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Cauliflower Cheese Serves 4

Dish: shallow dish, jugOven Accessory: glass turntable + low wire rack on metaltray

1. Place cauliflower florets in a shallow dish. Add 45ml (3 tbsp)water, cover and place on glass turntable. Cook on MEDIUMMICROWAVE for 10 mins. Drain.

2. Melt butter in a jug on HIGH MICROWAVE for 15-30 secs. Stirin flour and mustard. Cook for a further 15 secs. Add milkgradually. Stir well and season. Cook on HIGH MICROWAVEfor 3-4 mins. or until sauce is thick and bubbling. Stir halfway.

3. Stir in 90g (3½oz) grated cheese. Pour the sauce over thecauliflower. 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 for10-15 mins. or until golden brown.

Ingredients1 cauliflower, florets25g (1oz) butter25g (1oz) flour3 ml (½tsp) Frenchmustard300 ml (½pt) milkseasoning to tasteTopping:100g (4oz) gratedcheese25g (1oz) breadcrumbs

Ratatouille Serves 4

Dish: 20 cm (8") casserole Oven Accessory: glass turntable

1. In a colander sprinkle aubergine slices with salt and leave for30 mins. to remove bitter juices. Rinse with cold water.

2. Combine all ingredients in a casserole. Cover, place on glassturntable and cook on HIGH MICROWAVE for 12-14 mins. oruntil vegetables are soft. Stir halfway through cooking time.

Ingredients1 aubergine, sliced5 ml (1tsp) salt1 courgette, sliced1 onion, sliced1 green pepper, cut intochunks1 red pepper, cut intochunks1 clove of garlic, peeledand crushed396g (14oz) can oftomatoessalt and pepper to taste

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Stuffed Peppers Serves 4

Dish: 1.5 litre (3 pt) ovenproof dishOven Accessory: glass turntable + low wire rack on metaltray

1. Slice the tops off the peppers and put to one side. Remove theseeds and rinse out.

2. Place oil, garlic and onions into a large ovenproof dish andstir. Place on glass turntable and cook on HIGH MICROWAVEfor 2 mins.

3. Add rice and hot stock. Cover and cook on HIGHMICROWAVE for 10 mins.

4. Allow to cool slightly and then stir in pine nuts, cherry toma-toes, mozzarella, Gorgonzola, parsley and basil. Season well.

5. Fill peppers with cheesy mixture and place in ovenproof dish.

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 5mins.

Ingredients3 red and 3 yellowpeppers15ml (1tbsp) oil2 cloves garlic, crushed1 bunch spring onionssliced thinly100g (4oz) long grainrice300ml (½ pt) hotvegetable stock50g (2oz) pine nuts100g (4oz) cherrytomatoes, halved100g (4oz) mozzarella,diced100g (4oz) gorgonzola orany blue cheese, dicedhandful each of parsleyand basil, chopped

Vegetable Lasagne Serves 4

Dish: casserole dish, large rectangular dish approx. 27 x 23cm (11" x 9")Oven Accessory: glass turntable + low wire rack on metaltray

1. Place onion, garlic and butter in a casserole dish. Place onglass turntable and cook on HIGH MICROWAVE for 2 mins.

2. Add vegetables and stock. Cover and cook on HIGHMICROWAVE for 8-10 mins. or until vegetables are soft.Season to taste.

3. Cover base of dish with a thin layer of tomato sauce, then alayer of lasagne on top followed by a layer of vegetable mix-ture. Thinly slice 175g (6oz) of the cheese and layer on top ofvegetables. Continue layering until ingredients are all usedending with a tomato sauce layer.

4. Grate remaining cheese and arrange over top. Place dish onlow wire rack and cook on COMBINATION: CONVECTION190°C + SIMMER MICROWAVE for 30-35 mins. or until thepasta is cooked.

Ingredients1 large onion, chopped1 clove of garlic, crushed25g (1oz) butter225g (8oz) each of dicedcarrots,diced leeks, dicedcourgettes1green pepper, chopped150 ml (¼pt) hotvegetable stocksalt and pepper to taste300 ml (½pt) napoletanasauce175g (6oz) pre-cookedlasagne225g (8oz) Mozzarellacheese

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Roasted Vegetable Moussaka Serves 4-6

Dish: Large ovenproof dishOven Accessory: glass turntable + low wire rack on metaltray

1. Toss the prepared vegetables with the garlic and oil. Place in dish on low wire rack and cook on COMBINATION: TURBO-BAKE 220°C + GRILL 2 + SIMMER MICROWAVE for 30mins. Turn halfway.

2. Stir in the tomatoes and sun-dried tomatoes. 3. Beat together the cottage cheese, eggs, cheddar cheese and

yoghurt, then season.4. Pour over the vegetables. Place dish on low wire rack and

cook on COMBINATION: TURBO-BAKE 250°C + GRILL 1 + WARM MICROWAVE for 15 mins. or until golden brown.

Ingredients1 red onion, cut intostrips2 red peppers, deseededand cubed1 aubergine, cubed2 courgettes, cubed350g (12oz) sweetpotato, peeled and cubed4 garlic cloves, whole45 ml (3tbsp) olive oil400g (14oz) canned,chopped tomatoes25g (1oz) sun-driedtomatoes, chopped225g (8oz) cottagecheese3 large eggs175g (6oz) cheddarcheese, grated45 ml (3tbsp) naturalyoghurtsalt and pepper

Quorn® Casserole Serves 4

Dish: 3 litre (6 pt) large casserole with lid Oven Accessory: glass turntable + metal tray

1. Place oil, butter, garlic, shallots and mushrooms into casserole. Place on glass turntable and cook on HIGH MICROWAVE for 3 mins.

2. Stir in Dijon mustard and add Quorn®. Then stir in stock and wine.

3. Add potatoes and carrots. Cover, place on metal tray and cook on COMBINATION: CONVECTION 160°C + WARM

MICROWAVE for 45 mins stirring halfway.4. Stir in asparagus, broad beans and cream and cook on

COMBINATION: CONVECTION 160°C + WARM MICROWAVE for a further 10-15mins.

5. Stir in herbs and serve with crusty bread.

Ingredients15ml (1tbsp) oil15g (½oz) butter1 garlic clove, crushed4 shallots, chopped150g (5oz) mushrooms,sliced15ml (1tbsp) Dijonmustard300g (11oz) Quorn®150 ml (¼pt) hot chickenor vegetable stock150 ml (¼pt) dry whitewine225g (8oz) baby newpotatoes, halved225g (8oz) baby carrots100g (4oz) asparagustips100g (4oz) shelled, freshor frozen broad beans45ml (3tbsp) doublecream30ml (2tbsp) mixed freshparsley and tarragon,choppedcrusty bread, to serve

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Lentil Bake Serves 4

Dish: large bowl, 25cm (10”) shallow ovenproof dishOven Accessory: glass turntable + low wire rack on metaltray

1. Place the oil in a large bowl with the onions. Place on glassturntable and cook on HIGH MICROWAVE for 3 mins.

2. Add celery, carrots, tomatoes, stock, tomato puree and lentils.Cover and cook on HIGH MICROWAVE for 10 mins. Stir, re-cover and then cook on SIMMER MICROWAVE for 10 mins.

3. Season well. Stir in the pesto if desired and place in an oven-proof dish.

4. Place potatoes in dish with 45ml (3tbsp) water. Cover, placeon glass turntable and cook on AUTO POTATOES BOILEDPROGRAM or on HIGH MICROWAVE for 15 mins. until soft.Drain.

5. Place spring onions, milk and nutmeg into a bowl and cook onHIGH MICROWAVE for 2 mins.

6. Mash the potatoes and add spring onions, flavoured milk, but-ter and 2/3 of the cheese and season well.

7. Spoon the mash over the filling and smooth over with a fork.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.

Ingredients15 ml (1tbsp) olive oil2 medium onions,chopped2 celery sticks, chopped3 medium carrots, diced400g (14oz) can choppedtomatoes450 ml (¾ pint) vegetablestock30 ml (2tbsp) tomatopuree150g (5oz) red lentils,rinsedsalt and pepper30ml (2tbsp) green pestoFor the Topping1 kg (2lb 2oz) potatoes,peeled1 bunch spring onions,chopped105ml (7tbsp) milkfreshly grated nutmeg25g (1oz) butter100g (4oz) cheddar orgruyere, grated

Vegetarian Chilli Serves 4

Dish: 3 litre (6 pt) large casserole with lidOven Accessory: glass turntable

1. Place oil, onion, pepper, chilli and carrots in a large casserole.Cover, place on glass turntable and cook on HIGHMICROWAVE for 4-5 mins. or until softened.

2. Add chilli and cumin. Stir in bulgar wheat, chopped tomatoes,tomato puree and water. Cover and cook on HIGHMICROWAVE for 10 mins. Stir in red kidney beans, cover andcook on HIGH MICROWAVE for 2-3 mins.

Ingredients15 ml (1tbsp) oil1 onion, finely chopped1green pepper, chopped1 chilli, chopped2 carrots, diced5 ml (1tsp) chilli powder3 ml (½tsp) cumin175g (6oz) bulgar wheat396g (14oz) can choppedtomatoes30 ml (2tbsp) tomatopuree450 ml (¾ pt) water396g (14oz) can redkidney beans, drained

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Vegetarian Curry Serves 4

Dish: 3 litre (6 pt) casseroleOven Accessory: glass turntable

1. Sprinkle the aubergine liberally with salt in a colander. Standfor 30 mins. to remove bitter juices. Rinse well under coldwater and drain.

2. Combine garlic, oil and spices in casserole. Place on glassturntable and cook on HIGH MICROWAVE for 1 min.

3. Add aubergine and all other ingredients to casserole, exceptcashews. Cover and cook on HIGH MICROWAVE for 10 mins.then SIMMER MICROWAVE for 30-40 mins. or until vegeta-bles are soft. Stir occasionally.

4. Sprinkle with cashews and serve with boiled rice.

N.B. This recipe is best cooked in advance, chilled and thenreheated to allow the flavours to develop.

Ingredients2 medium aubergines,dicedsalt2 cloves of garlic,chopped15 ml (1tbsp) oilpinch cayenne pepper10 ml (2tsp) groundcoriander5 ml (1tsp) ground cumin5 ml (1tsp) turmeric2.5 cm (1") root ginger,peeled and sliced1 small cauliflower,divided into florets2 medium potatoes,diced100g (4oz) green beans,sliced1 fresh chilli, deseededand sliced150 ml (¼ pt) vegetablestock397g (14oz) can choppedtomatoes100g (4oz) cashew nuts

Roast Vegetable Parcels Serves 4

Dish: large bowl, shallow ovenproof dish, round bakingsheetOven Accessory: glass turntable + low wire rack on metaltray

1. Place the chopped tomatoes and puree in a bowl. Place onglass turntable and cook on HIGH MICROWAVE for 5 minsthen MEDIUM MICROWAVE for 7-8 mins or until mixture isreduced in volume and thickened.

2. Cut vegetables into even sized chunks and toss with the garlicand oil in shallow dish. Place on the low wire rack and cook onCOMBINATION: TURBO-BAKE 220°C + GRILL 2 + SIMMERMICROWAVEfor 30mins. Turn halfway.

3. Mix the tomato sauce with the cooked vegetables and pinenuts.


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 squareand top with ¼ of the cheese mixture.

8. Bring the corners of the pastry to the centre, pressing theedges together. Seal with water and glaze with beaten egg.Place parcels on baking sheet on low wire rack and cook onCONVECTION 220°C for 20-25 mins or until golden andcooked through.

Ingredients200g (7oz) can choppedtomatoes10 ml (2tsp) tomatopuree700g (1½ lb) mixedvegetables e.g. sweetpotato, red pepper, leeks,aubergine,1 clove garlic, crushed15 ml (1tbsp) olive oil25g (1oz) pine nuts50g (2oz) gruyerecheese, grated100g (4oz) Boursin®cheese15 ml (1tbsp) singlecream350g (12oz) ready madepuff pastry1 beaten egg to glaze

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Veggie Burgers Serves 4

Dish: large bowlOven Accessory: glass turntable + metal tray on high wirerack

1. Place mushrooms, onion, garlic and butter in a bowl on theglass turntable and cook on HIGH MICROWAVE for 5mins.

2. Add 100g (4oz) breadcrumbs and the nuts to the mushroomand add enough egg to bind the mixture

3. Divide into four and roll into balls. Dip the balls in theremaining breadcrumbs mixed with sesame seeds and makeinto burger shapes. Place on metal tray and cook onCOMBINATION: GRILL 2 +WARM MICROWAVE for 15 mins.or until browned. Turn half way.

Ingredients200g (8oz) mushrooms,finely chopped100g (4oz) onion, finelychopped1 garlic clove, crushed25g (1oz) butter125g (5oz) freshwholemeal breadcrumbs150g (5oz) freshwholemeal breadcrumbs150g (5oz) ground mixednuts25g (1oz) sesame seeds1 egg

Nut Roast Serves 4

Dish: bowl, 1lb Pyrex loaf dish lined with greaseproof paper.Oven Accessory: glass turntable + metal tray

1. Put butter, onion, celery and herbs in bowl. Place on glassturntable and cook on HIGH MICROWAVE for 3 mins tosoften.

2. Add the nuts, tomatoes, breadcrumbs, salt, pepper and chilli tothe onion mixture. Stir well and then add the eggs. Mix to aneven consistency.

3. Spoon the mixture into the loaf dish and smooth the top. Placeon metal tray and cook on COMBINATION: CONVECTION180°C + SIMMER for 30 mins. Garnish with watercress.

Ingredients50g (2oz) butter1 medium onion,chopped1 stick celery, chopped5ml (1tsp) mixed driedherbs225g (8oz) mixed nuts,coarsely chopped400g (14oz) can oftomatoes175g (6oz) freshwholemeal breadcrumbssalt and pepper2ml (¼ tsp) ground chilli2 eggs, lightly beaten

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Mushroom Stroganoff Serves 4

Dish: 3 litre (6 pt) dishOven Accessory: glass turntable

1. Place the onion and celery in dish with the oil. Place on glassturntable and cook on HIGH MICROWAVE for 4 mins.

2. Add all other ingredients, except the cream, mix well and cookon HIGH MICROWAVE for 10 mins stirring halfway.

3. Stir in the sour cream and heat on MEDIUM MICROWAVE for3 mins before serving.

Ingredients1 large onion, finelychopped4 sticks of celery, finelychopped15 ml (1tbsp) olive oil350g (12oz) slicedmushrooms300 ml (½ pt) water5 ml (1tsp) Marmite®3 ml (½tsp) thymePinch ground bay leaf150 ml (¼pt) sour cream

Leek & Potato Gratin Serves 4

Dish: 25 cm (10") flan dish Oven Accessory: glass turntable + low rack on metal tray

1. Place the vegetables in a large bowl. Add 90 ml (6 tbsp) ofwater and cover. Place on glass turntable and cook on HIGHMICROWAVE for 10-12 mins. or until the vegetables are soft-ened.

2. Crumble or finely chop the cheese into a bowl and graduallyblend in the yoghurt and the double cream.

3. Drain the vegetables and arrange in a flan dish. Season andpour over the blue cheese cream mixture.

4. Sprinkle with breadcrumbs. Place on low rack and cook onCOMBINATION: TURBO-BAKE 230°C + GRILL 2 + LOWMICROWAVE for 12-15 mins. or until golden brown.

Ingredients450 g (1 lb) leeks, slicedthinly450 g (1 lb) potatoes,sliced thinly150 g (5 oz) blue cheese225 g (8 oz) Greekyoghurt75 ml (5 tbsp) doublecreamsalt and pepper50 g (2 oz) brownbreadcrumbs

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SPasta, Rice and Beans

Tuna Pasta Serves 4

Dish: bowl, jug, 3 litre (6 pt) casserole dishOven Accessory: glass turntable + low wire rack on metaltray

1. Place pasta in water with oil and salt. Cover, place on glassturntable and cook on HIGH MICROWAVE for 10-12 mins. oruntil soft. Leave to stand for 2-3 mins. Drain.

2. Place butter and mushrooms in bowl and cook on HIGHMICROWAVE for 3 mins.

3. To make sauce, melt butter in a jug on HIGH MICROWAVE for30-40 secs. Stir in flour to make a roux. gradually whisk in milkuntil well combined. Cook on HIGH MICROWAVE for 3-4mins. or until smooth and glossy. Stir halfway through cooking.

4. Combine pasta, tuna and mushrooms in dish. Pour sauce overand 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 MICROWAVEfor 10-12 mins. or until golden brown.

Ingredients225g (8oz) mixed driedpasta i.e. twists, shells1 litre (1¾pt) boilingwater15 ml (1tbsp) oil3 ml (½tsp) salt25g (1oz) butter100g (4oz) mushrooms,peeled and sliced198g (7oz) can tuna,drainedSauce:40g (1½oz) butter40g (1½oz) flour600 ml (1 pt) milksalt and pepper to taste25g (1oz) cheese, grated25g (1oz) breadcrumbs

Mixed Mushroom Cannelloni Serves 4

Dish: shallow oven proof dishOven Accessory: glass turntable + low wire rack on metaltray

1. Put the lasagne sheets in a bowl with 1 litre of boiling water.Cover, place on glass turntable and cook on HIGHMICROWAVE for 5 mins. Drain and keep covered in coldwater until ready to use.

2. Place the oil, onion and garlic in a bowl. Place on glassturntable and cook on HIGH MICROWAVE for 4 mins.

3. Add the mushrooms and thyme to the onions and cook,uncovered on HIGH MICROWAVE for 5 mins. Season andcool 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 a1cm (½ ") border. Roll up the pasta sheets and cut each onein half.

7. Put the pasta in a shallow oven proof dish and spoon over thecheese sauce. Slice the remaining goat’s cheese into thickrounds and arrange across the middle of the pasta rolls. Placedish on low wire rack and cook on CONVECTION 180°C for30-35 mins.

Ingredients6 fresh lasagne sheets45 ml (3 tbsp) olive oil1 small onion, finelychopped3 garlic cloves, sliced25 g (1oz) pack freshthyme, finely chopped225 g (8oz) chestnutmushrooms, roughlychopped100 g (4oz) buttonmushrooms250g (9oz) goat’s cheese 350g (12oz) tub cheesesauce

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Spicy Tomato Pasta Serves 4

Dish: 3 litre (6 pt) bowl + large ovenproof dish Oven Accessory: glass turntable + low wire rack on metaltray

1. Put pasta in a bowl. Add salt, oil and 1 litre of boiling water.Cover, place on glass turntable and cook on HIGHMICROWAVE 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 seasonwell with salt and pepper

4. Place dish on low wire rack and cook on TURBO-BAKE230°C + GRILL 1 for 15 mins.

5. Add tomatoes, stir and cook on TURBO-BAKE 230°C +GRILL 1 for 10 mins. or until golden and starting to soften.

6. Remove the vegetables from the oven. Stir in the pasta andcook on COMBINATION: TURBO-BAKE 230ºC + GRILL 2 +WARM MICROWAVE for 5 mins.

7. Tear the basil leaves on top and sprinkle with parmesan toserve.

Ingredients350g (12oz) dried pastalike penne15 ml (1tbsp) oil3ml (½tsp) salt2 red peppers, cut intochunks2 red onions, cut intowedges2 mild red chillies, finelydiced3 garlic cloves, coarselychopped5 ml (1tsp) golden castersugar30 ml (2tbsp) olive oilsalt & pepper700g (1 ½ lb) small ripetomatoes, quarteredhandful fresh basil leaves25g (1oz) gratedparmesan

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Lemon And Asparagus Risotto Serves 4

Dish: small bowl, large bowlOven Accessory: glass turntable

1. Cut off asparagus tips with 2.5cm (1”) stem attached. Add30ml (2tbsp) stock. Cover, place on glass turntable and cookon HIGH MICROWAVE for 3 mins.

2. Chop remaining asparagus stems into 1cm pieces and leaveto one side.

3. Place leeks and 25g (1oz) butter in a large bowl. Place onglass 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 HIGHMICROWAVE for a further 2 mins.

6. Stir in the peas, lemon zest and juice and cook on HIGHMICROWAVE for 2 mins.

7. Stir in the cooked asparagus tips, basil, remaining butter and25g (1oz) Parmesan cheese. Heat on MEDIUM MICROWAVEfor 3 mins.

8. Serve in warmed bowls sprinkled with a few whole basil leavesand the rest of the Parmesan cheese.

Ingredients1 bunch asparagus(approx. 250g/ 9oz)450ml (¾ pt) hotvegetable stock2 leeks, trimmed andfinely sliced40g (1½oz) butter 200g (7oz) risotto rice100g (4oz) frozen peasFinely shredded zest andjuice ½ lemonSalt & pepper to taste40g (1½oz) freshparmesan cheese5g (¼oz) fresh basil

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Wild Mushroom Risotto Serves 4

Dish: small bowl, large bowlOven Accessory: glass turntable

1. Soak mushrooms in 300ml (½ pint) stock for 20 mins.

2. Strain the porcini mushrooms and coarsely chop. Add thesoaking liquid to the remaining stock.

3. Place the butter and shallots in a large bowl. Place on glassturntable and cook on HIGH MICROWAVE for 2 mins. or untilsoftened.

4. Stir the rice into the mixture. Add the stock, wine and season-ing. Cover and cook on HIGH MICROWAVE for 6 mins. Addthe mushrooms and porcini and cook on HIGH MICROWAVEfor 10 mins. stirring halfway.

5. Mix in the parmesan cheese. Cover and leave to stand forabout 2-3 mins. before serving on warm plates sprinkled withextra parmesan cheese.

Ingredients25g (1oz) dried porcini,1 litre (1½ pints) hotchicken or vegetablestock50g (2oz) butter2 shallots, finely chopped300g (11oz) risotto rice125ml (4 fl.oz.) dry whitewinesalt & pepper to taste200g (7 oz) white orchestnut mushrooms,sliced25g (1oz) freshly gratedparmesan cheese plusextra for garnish

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Lentil Biryani Serves 4-6

Dish: 3 litre (6 pt) large casserole with lidOven Accessory: glass turntable

1. Soak the lentils in cold water for 1 hour then drain them.

2. Place rice in bowl with 550 ml (1pt) boiling water. Cover, placeon glass turntable and cook on HIGH MICROWAVE for 8-10mins and stir halfway.

3. Place the oil and onion in casserole. Place on glass turntableand cook on HIGH MICROWAVE for 3 mins. or until softened.

4. Add the ginger, garlic, turmeric, chilli and curry powder andcook on HIGH MICROWAVE for 2 mins.

5. Add the yoghurt, mushrooms, tomatoes, water and lentils.Cover and cook on MEDIUM MICROWAVE for 25-30 mins. oruntil the lentils are tender and the liquid has evaporated.

6. Add the lentil mixture and cashew nuts to the cooked rice andmix thoroughly. Heat on MEDIUM MICROWAVE for 3-4 mins.Garnish and serve.

Ingredients100g (4oz) green lentils450g (1lb) basmati rice15 ml (1tbsp) oil1 large onion, sliced5 ml (1tsp) root ginger,grated1garlic clove, crushed3 ml (½tsp) turmeric5 ml (1tsp) chilli powder10 ml (2tsp) curry powder150 ml (¼ pt) naturalyoghurt100g (4oz) mushrooms,sliced2 tomatoes, peeled andchopped300 ml (½pt) hot water50g (2oz) cashew nutsGarnish:hard boiled egg slicesand coriander leaves

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Vegetable and Chick Pea Casserole Serves 4

Dish: 3 litre (6pt) large casserole with lid Oven Accessory: glass turntable

1. Place the onion and oil in the casserole. Place on glassturntable and cook on HIGH MICROWAVE for 2 mins. or untilstarting to soften.

2. Add the prepared vegetables, apricots, garlic, chick peas andstir in the spices, salt, pepper and stock.

3. Cover and cook on MEDIUM MICROWAVE for 20 mins, oruntil vegetables are soft. Stir two or three times during cook-ing. Serve with couscous or rice and garnish with parsley.

TIP

To prepare couscous: Place 300 ml (½pt) vegetable stock in abowl and 1.5 ml (¼tsp) turmeric. Cook on HIGH MICROWAVEfor 4 mins. or until boiling. Add 175g (6oz) couscous and allowto stand for 5 mins. Fluff up with a fork before serving.

Ingredients1 medium onion,chopped10ml (2tsp) vegetable oil2 medium courgettes,sliced thickly1 red pepper, seeded &chopped2 medium carrots, peeled& thinly sliced1 small cauliflower, cutinto florets100g (4oz) dried apricots,halved2 cloves garlic, crushed425g (15oz) can chickpeas, drained3ml (½tsp) each: groundturmeric, groundcoriander, ground cumin5ml (1tsp) paprika2.5cm (1") fresh rootginger, peeled andfinely choppedsalt and pepper450 ml (¾pt) hotvegetable stockchopped parsley togarnish

Spinach & Ricotta Lasagne Serves 4-6

Dish: 2 large bowls, large shallow dish Oven Accessory: glass turntable + low rack on metal tray

1. Place one of the onions and one of the cloves of garlic in abowl with 1 tbsp oil and cook for 2-3 mins. on HIGHMICROWAVE or until soft.

2. Add the red peppers, tomatoes and tomato puree, season andcook on HIGH MICROWAVE for 5-6 mins.

3. In another bowl, place the second onion and garlic clove with1 tbsp oil. Cook on HIGH MICROWAVE for 2-3 mins. until soft.Add the spinach and stir well. Cook on HIGH MICROWAVE for2-3 mins. or until cooked. Drain.

4. Place a layer of spinach in the shallow dish. Top with ricottacheese, then lasagne followed by the tomato sauce and a fur-ther layer of pasta. Spoon yoghurt onto the top and sprinklewith parmesan cheese.

5. Place dish on low rack and cook on COMBINATION: CON-VECTION 190°C + SIMMER MICROWAVE for 30mins. or untilgolden and piping hot.

Ingredients2 onions, chopped2 cloves garlic, crushed30ml (2 tbsp) oil3 deseeded red peppers,chopped397g (14 oz) cannedtomatoes15ml (1 tbsp) tomatopureesalt and pepper450g (1 lb) spinach450g (1 lb) ricotta cheese9 sheets lasagne,precooked300ml ( ½ pt) naturalyoghurt50g (2oz) gratedparmesan cheese

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Baked Soufflé Serves 4

Dish: jug, 15 cm (6") soufflé dishOven Accessory: glass turntable + metal tray

1. Place butter in a jug on glass turntable and melt on HIGHMICROWAVE for 30 secs. Stir in flour. Cook on HIGHMICROWAVE for 30 secs. Stir in milk gradually, whisk untilsmooth. Cook on HIGH MICROWAVE for 1 min. and stir. Cookon HIGH MICROWAVE for 1 min or until thickened. Beat well.Cool.


3. Add egg yolks one at a time to the white sauce. Season andmix in cheese.

4. Whisk the egg whites until stiff and fold into cheese mixture.

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

Ingredients25g (1oz) butter25g (1oz) flour150ml (¼pt) milk3 eggs, separatedsalt and pepper75g (3oz) cheese, grated

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Quiche Lorraine Serves 4

Dish: 23 cm (9") metal tinOven Accessory: glass turntable + metal tray

1. Pre-heat oven on CONVECTION 210°C.

2. Line the flan dish with the pastry, prick the base with a forkand chill for 15 mins. in the fridge

3. Place on metal tray and bake blind on CONVECTION 210°Cfor 10 mins. with baking beans. Remove baking beans and lin-ing and bake for a further 5 mins until golden.

4. Place the oil, onion and bacon in a small dish. Place on glassturntable and cook on HIGH MICROWAVE for 4 mins. or untilonion is soft. Drain and place in bottom of flan case.

5. Beat the eggs, cream, salt and pepper and pour over thebacon. Sprinkle with cheese. Place flan on metal tray andcook on COMBINATION: CONVECTION 190°C + WARMMICROWAVE for 20-25 mins. or until just set and browned.

Ingredients350g (12oz) shortcrustpastry15 ml (1tbsp) oil1 medium onion,chopped6 streaky bacon rashersor 100g (4oz) ham cutinto strips2 large eggs150 ml (¼ pt) singlecreamsalt and pepper to taste75g (3oz) cheddarcheese, grated

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Croque Monsieur Serves 2

Dish: 3 litre (6pt) large casserole with lid Oven Accessory: glass turntable + metal tray on high wirerack


2. Place the bread, buttered side up on the metal tray and cookon 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 thecheese has melted.

Ingredients4 slices bread, buttered5 ml (1tsp) Dijon mustard2 slices smoked ham100g (4oz) sliced cheese

Tasty Potato Bake Serves 4-6

Dish: large shallow dish, oval heatproof dish, butteredOven Accessory: glass turntable + low wire rack on metaltray

1. Place potatoes in a dish with 45ml (3tbsp) water. Cover, placeon glass turntable and par-boil on HIGH MICROWAVE for 10mins. Slice thickly

2. Place onion and bacon in bowl and cook on HIGHMICROWAVE for 3 mins. Stir halfway.

3. Chop cheese into chunks.

4. Layer half the potatoes in the buttered ovenproof dish. Scatterover half of the onion, bacon & cheese. Lightly season withsalt & pepper

5. Repeat layers, then pour cream evenly over the top. Place onthe low wire rack and cook on COMBINATION: TURBO-BAKE 240°C + GRILL 2 + SIMMER microwave for 20 mins.or until golden brown.

Ingredients1kg (2lb2oz) bakingpotatoes, peeled andhalved1 onion, finely chopped225g (8oz) smoked backbacon, cut into strips225g (8oz) brie150ml (¼ pt) singlecream

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Macaroni Cheese Serves 4

Dish: large dish, jugOven Accessory: glass turntable + low wire rack on metaltray

1. Cook macaroni in 550 ml (1 pt) boiling water. Cover, place onglass turntable and cook on HIGH MICROWAVE for 5-6 mins.or until soft. Drain.

2. Place butter, onion and bacon in a jug. Cook on HIGHMICROWAVE for 5 mins. or until onion is soft. Stir halfwaythrough cooking.

3. Stir in flour and cook for 30 secs. on HIGH MICROWAVE.

4. Gradually add milk, stir well and season. Cook on HIGHMICROWAVE for 5-6 mins. or until sauce is thick and bub-bling. Stir twice during cooking.

5. Add mustard and 100g (4oz) grated cheese. Add macaroniand season.

6. Place the macaroni mixture in dish. Sprinkle with bread-crumbs and remaining cheese. Place dish on low wire rackand cook on COMBINATION: TURBO-BAKE 230°C + GRILL3 + LOW MICROWAVE for 10-12 mins. or until cheese startsto melt.

Ingredients200g (7oz) quick cookingmacaroni40g (1½oz) butter1 small onion, finelychopped100g (4oz) bacon,chopped40g (1½ oz) flour600ml (1pt) milk5 ml (1tsp) Frenchmustard150g (5oz) cheddarcheese, gratedsalt and pepper25g (1oz) fresh brownbreadcrumbs

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Cheese, Onion and Olive Scones Serves 4

Dish: bowl, baking sheet 32x23cm (12½" x 9") greased andenamel shelf greasedOven Accessory: glass turntable followed by enamel shelf inlower position and wire shelf in upper position

1. Place onion and oil in a bowl. Place on glass turntable andcook on HIGH MICROWAVE for 2 mins. or until softened.

2. Preheat oven on CONVECTION 200°C with wire shelf in posi-tion.

3. Sift together the flour, salt, mustard and cayenne with season-ing. Rub in the butter.

4. Mix in onion, cheeses and olives. Beat egg and milk together.Add enough of the egg and milk to form soft dough.

5. On a floured surface roll out dough to approx. 2 cm thick. Cutout rounds using a 5 cm pastry cutter and brush with beatenegg.

6. Place the rounds on the baking sheet and enamel shelf. Placeenamel shelf in lower position and baking sheet on wire shelf.Cook on CONVECTION 200°C for 15-20 mins. or until cookedand golden brown.

Ingredients1 medium onion, finelydiced10 ml (2 tsp) olive oil175g (6oz) self-raisingflour3 ml (½tsp) salt3 ml (½tsp) mustardpowder3 ml ((½tsp)) cayennepeppersalt & pepper25g (1oz) butter40g (1½oz) strongcheddar cheese, grated40g (1½oz) Parmesancheese25g (1oz) black olives,stoned and chopped1 egg, beaten45 ml (3tbsp) milk1 beaten egg for glazing

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Cheese and Red Pesto Tartlets Serves 4

Dish: 2 bun tins 32cm x 24cm (12 1/2 ” x 9 1/2 ”)Oven Accessory: enamel shelf in lower position + wire shelfin upper position

1. Roll out the short crust pastry to a thickness of approximately3 mm. (1/8”). Cut out 24 circles using a 7.5cms. (3”) pastrycutter. Place in two lightly greased bun tins.

2. Chill pastry for 30 mins.

3. Preheat oven on CONVECTION 200°C with both enamel andwire shelf in position.

4. Mix the red pesto, tomatoes, black olives, mozzarella and gar-lic together in a bowl. Fill the tartlet shells with mixture.

5. Sprinkle the parmesan and oregano over the tartlets.

6. Place bun tins on shelves and cook on CONVECTION 200°Cfor 18-20 mins. or until golden brown.

Ingredients350g (12oz) readymadeshort crust pastry90g (3½oz) red pesto orsun-dried tomato puree2 medium sizedtomatoes, peeled,seeded and chopped25g (1oz) black olives,chopped125g (4½oz) Fontina orMozzarella cheesegrated1 garlic clove crushed25g (1oz) parmesancheese, grated5 ml (1tsp) dried oregano

Yorkshire Puddings Serves 4-6

Dish: 12 section bun tinOven Accessory: wire shelf in lower position

1. Place flour and salt in a mixing bowl. Make a well in the centreand break in egg.

2. Beat egg into flour and gradually add milk and water, beatingwell until smooth. Stand until required.

3. Place 5ml (1tsp) oil in each section of the bun tin. Place onwire shelf preheat oven to CONVECTION 220°C.

4. Pour batter into heated oil in tins. Place on wire shelf and cookon CONVECTION 220°C for 20-25 mins. or until well risenand brown.

Ingredients75g (3oz) plain flourpinch of salt1 egg75 ml (2½fl.oz) milk75 ml (2½fl.oz) wateroil for tin

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SaucesCONTAINER SIZEAlways use a container orjug at least twice the capac-ity of the sauce, to avoidboiling over.

COVERINGDO NOT cover sauceswhen cooking.

STIRRING – IMPORTANT

Sauces/gravy should bethoroughly stirred before,during and after cooking,to avoid any eruptions andto result in a smoothsauce.

REHEATINGSauces can be made inadvance and reheated bymicrowave. Reheat onHIGH power and stirhalfway.

POWER LEVELMost sauces require HIGHPower for cooking. Saucescontaining eggs should becooked on SIMMER power.

WOODEN SPOONSDo not leave woodenspoons in the sauce whencooking. The wood may dryout and burn. NEVERLEAVE metal spoons in thesauce.

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White Pouring Sauce

Dish: 1 litre (2 pt) jugOven Accessory: glass turntable

1. Place butter in jug on glass turntable and melt on HIGHMICROWAVE 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 thoroughlyevery minute.. Sauce should be smooth and glossy and coatthe back of a spoon.

Variations of White Sauce

Parsley

Stir 60ml (4tbsp) chopped parsley and 15ml (1tbsp) lemonjuice into sauce halfway through cooking time.

Onion

Cook an onion in the butter for 30 secs. on HIGHMICROWAVE before adding flour.

Cheese

Stir in 100g (4oz) grated cheese at the end of cooking time.

Ingredients25g (1oz) butter25g (1oz) flour600 ml (1pt) milk

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Hollandaise Sauce

Dish: 1 litre (2 pt) jug Oven Accessory: glass turntable

1. Place egg yolks and vinegar in a jug. Beat well.

2. Drop cubes of butter on top. Place jug on glass turntable andcook on HIGH MICROWAVE for 30 secs.

3. Whisk. Cook on HIGH MICROWAVE for 10 secs. Whisk againand 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.

Ingredients3 egg yolks30 ml (2tbsp) white winevinegar150g (5oz) chilled,unsalted butter, cut intocubespepper

Tomato Sauce Serves 4


1. Place onion, celery, carrot, butter and garlic in casserole.Place on glass turntable and cook on HIGH MICROWAVE for4 mins.

2. Add the tomatoes, herbs and wine or stock.

3. Cover and cook on MEDIUM MICROWAVE for 15 mins.Liquidise then press through a sieve for a smooth sauce.Season to taste.

Ingredients1 medium onion, finelychopped1 celery stick, finelychopped1 carrot, finely chopped25g (1oz) butter2 cloves garlic, crushed2 x 400g (14oz) cans oftomatoes3ml (½tsp) each of basil,oregano and ground bayleaves150ml (¼pt) red wine orvegetable stocksalt and pepper

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Custard Sauce


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

2. Place remaining milk with vanilla essence. Place on glassturntable 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 minsstirring every 30 secs until the sauce coats the back of aspoon.

Ingredients2 eggs50g (2oz) caster sugar300ml (½pt) milk5ml (1tsp) vanillaessence

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Chocolate Sauce


1. Place butter in a large bowl on glass turntable and melt onHIGH MICROWAVE for 20-30 secs.

2. Stir in sugars, cocoa powder and vanilla essence. Graduallyadd milk, stirring well.

3. Cook on HIGH MICROWAVE for 2 mins. Stir well.

4. Cook on HIGH MICROWAVE for 1 min. Stir and continue tocook in 30 sec stages until you achieve a smooth and glossyconsistency that coats the back of a spoon.

Ingredients25g (1oz) butter75g (3oz) caster sugar75g (3oz) soft brownsugar50g (2oz) cocoa powder,sieved3ml (½tsp) vanillaessence300ml (½pt) milk

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Butterscotch Sauce


1. Put all ingredients in a large bowl. Place on base and cook onHIGH MICROWAVE for 1 min.

2. Stir and continue cooking on HIGH MICROWAVE in 1 minuteintervals until smooth and hot.

Ingredients150g (5oz) softmuscovado sugar75ml (3fl.oz) doublecream75g (3oz) butter

Gravy


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 for2-3 mins. stirring halfway through. Season and serve.

Ingredientsmeat or poultry drippingwith sediment25g (1oz) flour300ml (½pt) stocksalt and pepper

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Shortcrust Pastry

Dish: large bowl

1. Place flour and salt into a mixing bowl. Rub the margarine intothe flour until the mixture resembles fine breadcrumbs.

2. Add enough water so that when the mixture is kneaded lightlyfor a few seconds a firm, smooth dough is formed. If possible,rest for 15 mins. before rolling out.

Ingredients225g (8oz) plain flourpinch salt100g (4oz) margarine45 ml (3tbsp) cold water

Choux Pastry

Dish: large jug

1. Place butter and water in a large jug and heat on HIGHMICROWAVE for 2-3 mins. or until nearly boiling.

2. Immediately tip in all the flour and beat well until mixture issmooth. Cool slightly.

3. Beat in eggs one at a time, beating vigorously until mixture issmooth and glossy.

Ingredients50g (2oz) butter150 ml (¼pt) water65g (2½oz) plain floursifted2 eggs, lightly beaten

Suetcrust Pastry

Dish: large bowl

1. Mix together flour, salt and suet.

2. Add enough water so that when the mixture is kneaded lightlyfor a few seconds a firm, smooth dough is formed.

Ingredients225g (8oz) self-raisingflour3 ml (½tsp) salt100g (4oz) shreddedsuet105 ml (7tbsp) cold water

Pastry

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Minced Beef and Onion Pie Serves 4

Dish: large casserole and lid, 20 cm (8") pie plateOven Accessory: glass turntable + metal tray

1. Combine all filling ingredients except thickening in casseroledish. Cover, place on glass turntable and cook on HIGHMICROWAVE for 5 mins. then MEDIUM MICROWAVE for 15mins. Mix gravy thickening with water and stir into meat. Leaveto cool.


3. Roll out half the pastry to fit pie plate. Remove mince with aslotted spoon, reserving gravy for serving and place on pastrybase. Roll out remaining pastry for a lid and place on top ofmince, sealing the edges with water. Cut 2 slits in top of pastryand glaze top with egg. Place on metal tray and cook onCOMBINATION: CONVECTION 220°C + SIMMERMICROWAVE for 18-20 mins. or until cooked.

Ingredients350g (12oz) lean mincedsteak1 medium onion,chopped450ml (¾ pt) hot beefstock15ml (1tbsp) tomatopuree5ml (1tsp) yeast extract(Marmite®)salt and pepper10ml (2tsp) gravythickening500g (1lb 2oz) shortcrustpastrybeaten egg to glaze

Goat’s Cheese And Onion Tart Serves 4

Dish: large bowl, 23 cm (9") flan tinOven Accessory: glass turntable + low wire rack on metaltray


2. Rub the butter into the flour until the mixture resembles finebreadcrumbs. Stir in the parmesan, add 2-3tbsps cold waterand mix to a firm dough.

3. Line the flan dish with the pastry, prick the base with a forkand chill for 15 mins. in the fridge

4. Place dish on metal tray and bake blind on CONVECTION210°C for 10 mins. with baking beans. Remove baking beansand lining and bake for a further 5 mins until golden.

5. Place the butter, onions and thyme into a large bowl. Place onglass turntable and cook on HIGH MICROWAVE for 2 mins.

6. Add balsamic, stir and cook on MEDIUM MICROWAVE for 15mins. Stir halfway and season.


8. Place the onions in the flan tin and sprinkle with cheese. Placedish on low wire rack and cook on CONVECTION 180°C for15-20 mins.

Ingredients100g (4oz) butter225g (8oz) plain flour50g (2oz) finely gratedParmesan25g (1oz) butter1kg (2lb2oz) red onions,peeled & thinly sliced15ml (1tbp) fresh thyme60ml (4tbsp) balsamicvinegarsalt and freshly groundblack pepper200g (7oz) soft goat’scheese, crumbled

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Chicken & Stilton Pie Serves 4

Dish: bowl, 22.5 cm (9") gratin dishOven Accessory: glass turntable + low wire rack on metaltray

1. Place the butter and leeks in bowl. Place on glass turntableand cook on HIGH MICROWAVE for 8 minutes or until soft.

2. Add the flour, stir well then gradually add the milk and cook onHIGH 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 thechicken.

5. Grate the pastry on top of the chicken mixture. Place dish onlow wire rack and cook on COMBINATION: CONVECTION210°C + SIMMER MICROWAVE for 25-30 mins. or untilcooked and browned.

Ingredients25g (1oz) butter200g (7oz) leeks, sliced50g (2oz) plain flour450 ml (¾ pt) milk150g (5oz) stilton400g (14oz) cookedchicken, cubed250g (9oz) shortcrustpastry, chilled

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Dish: 20 cm (8") pie plateAccessory: glass turntable + metal tray


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 metaltray and cook on COMBINATION: CONVECTION 220°C +SIMMER MICROWAVE for 20-25 mins. or until cooked.

Ingredients25g (1oz) caster sugar5 ml (1tsp) cinnamon2 cooking apples, peeled,cored and sliced15 ml (1tbsp) lemon juice350g (12oz) puff pastry

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Savoury Potato Plait Serves 4-6

Dish: shallow dishOven Accessory: enamel shelf, greased in lower position

1. Place potato in a shallow dish with 45ml (3tbsp) water. Cover,place on glass turntable and cook on HIGH MICROWAVE for3 mins. Drain.

2. Preheat oven empty on CONVECTION 220°C.

3. Roll out the pastry to an oblong 25 x 27 cm (10 x 11"). Liftonto greased enamel shelf. With a knife, cut each side of thelong edges diagonally at 2.5 cm (1") intervals, to give stripswhich will become plaits.

4. Arrange layers of potato, onion and apple down the centre ofthe pastry. Season. Sprinkle over the cheese.

5. Brush the pastry strips with beaten egg and fold alternatelyover the mixture to form a plait. Glaze with beaten egg.

6. Place enamel shelf in oven in the lower position and cook onCONVECTION 220°C for 25-30 mins. or until crisp andgolden.

Ingredients1 small potato, thinlysliced200g (7oz) puff pastry1 small onion, slicedsmall apple, peeled,cored and slicedsalt and pepper to taste75g (3oz) cheese, gratedor crumbled, e.g. Stilton,Roule etc.1 egg, beaten

Lemon Meringue Pie Serves 6

Dish: 25 cm (10") flan dishOven Accessory: glass turntable + low wire rack on metaltray

1. Pre-heat oven on CONVECTION 210°C.2. Rub butter into the flour until the mixture resembles fine bread-

crumbs and stir in sugar.3. Add egg and enough water so that when the mixture is

kneaded lightly for a few seconds a firm, smooth dough isformed.

4. Line the flan dish with the pastry, prick the base with a forkand chill for 15 mins. in the fridge.

5. Place flan on low wire rack and bake blind on CONVECTION210°C for 10 mins. with baking beans. Remove baking beansand lining and bake for a further 5 mins until golden. Leave tocool.

6. Place cornflour, water and lemon juice and rind in a jug. Placeon glass turntable and cook on HIGH MICROWAVE for 2mins. Stir and cook on HIGH MICROWAVE for 2 mins. or untilsmooth, glossy and thickened. Add sugar. Cool slightly. Addegg 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 untillightly browned.

Ingredients250g (8oz) plain flour25g (1oz) icing sugar125g (4 ½oz) butter1 egg yolk30ml (2tbsp) waterFilling90g (3oz) cornflour600 ml (1pt) water4 lemons, juice andgrated rind of175g (6oz) sugar4 egg yolksMeringue:225g (8oz) caster sugar4 egg whites

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Baked Jam Roly Poly Pudding Serves 4

Dish: 1 kg (2 lb) glass loaf dishAccessory: glass turntable + low wire rack on metal tray

1. Roll out pastry to approx. 23 x 32 cm (9" x 13").

2. Spread the jam over the pastry leaving 1cm (½") border allround. 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 lowwire rack and cook on COMBINATION: CONVECTION 200°C+ LOW MICROWAVE for 15-20 mins. or until golden.

Ingredients1 quantity of suet pastrypage 12475 ml (5 tbsp) seedlessraspberry jammilk to glaze

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Chocolate Éclairs Makes 12

Dish: baking sheet greased + enamel shelf greasedOven Accessory: enamel shelf in lower position + wire shelfin upper position

1. Pre-heat the oven on CONVECTION 200°C with wire shelf inposition.

2. Place the choux pastry into a forcing bag fitted with a plain 2cm (¾ ") nozzle. Pipe 6 fingers 9 cm (3½ ") on the bakingsheet, and 6 onto the enamel shelf.

3. Place baking sheet on wire shelf and enamel shelf in the lowerposition and cook on CONVECTION 200°C for approximately30 mins. Pierce each éclair and return for a further 5 mins. tocrisp 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, beatingwell until smooth, add extra water if required. Ice the filledéclairs and leave until set.

Ingredients1 quantity of chouxpastry see page 124150 ml (¼ pt) whippingcream10 ml (2tsp) cocoapowder15 ml (1tbsp) hot water100g (4oz) icing sugar,sieved

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Apple Strudel Serves 4

Dish: enamel shelf, greasedOven Accessory: enamel shelf in lower position

1. Preheat the oven empty on CONVECTION 180°C.

2. Put the apples and juice into a bowl and toss together.

3. Add the sugar, walnuts, sultanas, cinnamon and almonds andmix together.

4. Take three sheets of filo pastry and brush with melted butter.Place each one with the shortest edge towards you. Overlapthe 2nd sheet onto the 1st sheet by 5-6 cms along the longedge and repeat with the 3rd sheet overlapping the second.

5. Place three more sheets of filo on top, in the same way as instep 4.

6. Spread the apple filling along the front edge of the filo pastryjust 2.5cms from the edge and 2.5cms from each side.

7. Fold the sides in over the filling and brush with butter. Roll upfrom the long front edge buttering the final long edge to sealthe strudel.

8. Place on enamel shelf seam-side down and brush with meltedbutter.

9. Place shelf in lower position and cook on CONVECTION180°C for 35-40 mins.

10.Dust with icing sugar to serve.

Ingredients600g (1lb 5oz) dessertapples- granny Smith’s,cored, peeled androughly choppedjuice of ½ lemon50g (2oz) golden castersugar50g (2oz) walnuts,roughly chopped50g (2oz) sultanas5 ml (1tsp) groundcinnamon50g (2oz) groundalmonds225g (8oz) filo pastry50g (2oz) butter, meltedicing sugar to serve

Congress Tarts Makes 24

Dish: 2 x 12 hole bun tins 32 x 24cm (12½"x 9½"), greasedOven Accessory: enamel shelf in lower position + wire shelfin upper position


2. Roll out the shortcrust pastry to a thickness of approximately 3mm. (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 andtop with 1tsp of creamed mixture.

7. Place bun tins on shelves and cook tarts on CONVECTION170°C. for 20 mins. or until risen and golden brown.

Ingredients350g (12oz) shortcrustpastry50g (2oz) butter50g (2oz) caster sugar1 egg, beaten3ml (½tsp) almondessence75g (3oz) ground riceraspberry jam

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Creamy Rice Pudding Serves 4

Dish: large oval casserole, greasedOven Accessory: glass turntable + low wire rack on metaltray

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

2. Place on glass turntable and cook on HIGH MICROWAVE for8-10 mins.or until the milk is boiling. Stir.

3. Place dish on low wire rack and cook on COMBINATION: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.

Ingredients100g (4oz) pudding rice1 litre (1¾ pts) milk50g (2oz) caster sugar2ml (¼ tsp) gratednutmeg

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Steamed Suet Sponge Pudding Serves 4

Dish: 1.2 litre (2 pt) glass pudding basinOven Accessory: glass turntable

1. Mix the flour and salt and stir in sugar and suet.

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 basinand pour pudding mixture over. Place on glass turntable andcook on MEDIUM MICROWAVE for 5-6 mins.

Ingredients150g (5oz) self-raisingflourpinch of salt50g (2oz) caster sugar50g (2oz) suet1 egg150 ml (¼ pt) milk30 ml (2tbsp) jam orgolden syrup

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Pineapple Upside Down Pudding Serves 4

Dish: 20 cm (8") round dish, lightly greasedOven Accessory: glass turntable + low wire rack on metaltray

1. Sprinkle sugar on base of dish; arrange pineapple slices and cherry halves on top of sugar in the base.

2. Cream together the margarine and sugar until light and fluffy.Beat in the eggs gradually. Fold in the flour and mix to a softconsistency with the milk.

3. Spoon the mixture over the pineapple. Place dish on low wirerack and cook on COMBINATION: CONVECTION 170°C +WARM MICROWAVE for 20-25 mins. or until cooked andgolden brown. Leave to cool slightly before turning upsidedown on a serving plate.

Ingredients15 ml (1tbsp) brownsugarsmall can of pineappleslices, drained4 glace cherries, halved100g (4oz) margarine100g (4oz) caster sugar2 eggs100g (4oz) self-raisingflour30 ml (2tbsp) milk

Eve’s Pudding Serves 4

Dish: shallow ovenproof dish, lightly greasedOven Accessory: glass turntable + low wire rack on metaltray

1. Place apple in dish with 15ml (1tbsp) of water. Cover, place onglass turntable and cook on HIGH MICROWAVE for 5 mins.Stir in the sugar.

2. Cream together the margarine and sugar until light and fluffy.Beat in the eggs gradually. Fold in the almonds and mix to asoft consistency with the milk.

3. Spoon the mixture over the apple. Place dish on low wire rackand cook on COMBINATION: CONVECTION 170°C + WARMMICROWAVE for 20-25 mins. or until cooked and goldenbrown. Leave to cool slightly before turning upside down on aserving plate.

Ingredients500g (1lb 2oz) cookingapples, peeled, coredand sliced50g (2oz) demerarasugar100g (4oz) margarine100g (4oz) caster sugar2 eggs100g (4oz) groundalmonds30 ml (2tbsp) milk

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Sticky Pudding with Toffee sauce

Dish: 1.2 litre (2 pt) glass pudding basin, large jugOven Accessory: glass turntable

1. Pour 150ml (¼pt) boiling water over the chopped dates andset aside to cool.

2. Cream the butter and sugar until light and fluffy. Beat in theeggs a little at a time

3. Fold in the flour, spices and the dates with the liquid.

4. Pour mixture into basin and cook on MEDIUM MICROWAVEfor 7-8 mins or until cooked.

5. To make the sauce place all the ingredients in a large jug andcook on HIGH MICROWAVE for 1 minute or until the sugarhas dissolved. Stir and continue to cook on HIGHMICROWAVE for 1-2 mins or until smooth and hot.

6. Drizzle the hot sauce over the sponge and serve with whippedcream.

Ingredients150g (5oz) fresh or readyto eat dates stoned andfinely chopped50g (2oz) butter150g (5oz) caster sugar2 eggs, lightly beaten150g (5oz) self raisingflour3ml (½tsp) gratednutmeg3ml (½tsp) ground gingerSauce:150g (5oz) muscovadosugar75ml (3fl.oz) doublecream75g (3oz) butter

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Crème Caramel Serves 4

Dish: 4 ramekins, large jugOven Accessory: glass turntable

1. Put 15ml (1tbsp) water and 25g (1oz) of sugar into eachramekin. Place on glass turntable and cook on HIGHMICROWAVE for 2 mins. or until sugar has dissolved.Continue cooking on MEDIUM MICROWAVE for 5-6mins. untilsugar has caramelised, keeping a close watch as it can burneasily. CAUTION - Remove from oven very carefully (the basewill be extremely hot) and cool.

2. Beat eggs, vanilla essence, caster sugar and milk togetherand strain over caramel.

3. Place dish on glass turntable and cook on SIMMERMICROWAVE for 15mins. or until starting to set around edgeof dish. The custard will continue to set on cooling. Refrigeratefor a minimum of 3 hours before turning out and serve withsummer berries.

Ingredients60ml (4tbsp) water100g (4oz) caster sugar4 eggs5ml (1tsp) vanillaessence50g (2oz) caster sugar600ml (1 pt) cold milk

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Bread and Butter Pudding

Dish: jug, 20 x 25 cm (8" x 10") oblong, greased dishOven 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 andleave to stand for 15 mins.

5. Place dish on metal tray and cook on COMBINATION:TURBO-BAKE 190°C + GRILL 3 + WARM MICROWAVE for20 mins. or until set and browned.

Ingredients6 slices of bread,buttered and cut intotriangles75g (3oz) mixed driedfruit450ml (¾pt) milk3 eggs25g (1oz) caster sugar3 ml (1/2 tsp) nutmeg

Strawberry Pavlova

Dish: large bowl, metal trayOven Accessory: enamel shelf in lower position

1. Preheat the oven empty on CONVECTION 150°C with wireshelf in position.

2. Mark a 25 cm (10”) circle on a sheet of parchment paper andline 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 smoothpaste, 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 onCONVECTION 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 thestrawberries on top.

Ingredients4 medium egg whites250g (9oz) caster sugar5 ml (1tsp) cornflour5 ml (1tsp) malt vinegar5 ml (1tsp) vanilla extractTopping300ml (½pt) doublecream, softly whipped250g (9oz) strawberries,sliced

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Apricot and Marzipan Baked Apples Serves 4

Dish: 20cm (8”) shallow dishOven Accessory: glass turntable

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 ofmarzipan 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 MICROWAVEfor 8-10 mins.

7. Stand for 2-3 mins before serving.

NB The apples will look quite green when removed from theoven, but they should feel slightly soft when tested with asharp knife. During the standing time, the colour will becomedull and the apples will be tender. The apples will overcookvery easily, so take care to undercook slightly.

Ingredients4 medium sized cookingapples50g (2oz) marzipan200g (7oz) can apricothalves

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Mango, Pear and Ginger Crumble Serves 6

Dish: shallow ovenproof dishOven Accessory: glass turntable + low wire rack on metaltray

1. Put the pears in dish with the sugar and 45ml (3tbsp) water.Cover, place on glass turntable and cook on HIGHMICROWAVE for 5 mins.


3. Drain the pears, return to the dish and add the mango andstem ginger.

4. Spoon the mixture into dish and leave to cool.

5. Make the topping. Rub the butter into the flour, stir in the sugarand pecan nuts. Sprinkle the topping over the fruit.

6. Place dish on low wire rack and cook on CONVECTION180°C for 30 mins.

Ingredients450 g (1 lb) ripe pears,peeled and thinly sliced15 ml (1 tbsp)muscovado sugar2 mangos, peeled,stoned and roughlychopped1 piece stem ginger,finely choppedTopping175 g (6 oz) plain flour75 g (3 oz) butter75 g (3 oz) muscovadosugar75 g (3 oz) pecan nuts,roughly chopped

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Red Fruit Compote Serves 4

Dish: large shallow ovenproof dishOven Accessory: glass turntable

1. Place the plums, cherries and blueberries in dish. Place onglass turntable and cook on LOW MICROWAVE for 10 mins.

2. Stir in the strawberries and cook on LOW MICROWAVE for afurther 3-4 mins.

3. Stir the raspberries and sugar into the hot fruit and allow tocool before serving.

Ingredients225g (8oz) plums, halvedand stoned225g (8oz) cherries,stoned225g (8oz) blueberries225g (8oz) strawberries225g (8oz) raspberries50g (2oz) golden castersugar

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Fruit Crumble Serves 4

Dish: suitable sized, heatproof dishOven Accessory: glass turntable + low rack on metal tray

1. Layer prepared fruit in the dish. Add sugar to taste, dependingon the sharpness of the fruit.

2. Rub butter into the flour until mixture resembles fine bread-crumbs. Stir in the sugar.

3. Sprinkle the crumble over the fruit, so that it is completelycovered.

4. Place dish on low wire rack and cook on COMBINATION:CONVECTION 230°C + SIMMER power for 15 - 20 minutes,or until golden brown.

Ingredients700g (1 ½lb) fresh fruit, prepared (e.g. apples,plums, rhubarb, gooseberries, blackcur-rants)sugar to tasteCrumble Topping:75 g ( 3 oz) butter175 g (6 oz) plain flour75 g (3 oz) sugar

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Chocolate Cheesecake

Dish: 23cm (9") deep flan tin, greasedAccessory: glass turntable + low wire rack on metal tray

1. Place butter in bowl on glass turntable and melt on HIGHMICROWAVE for 40-50 secs. Stir in biscuits and press intobase of flan.

2. Melt chocolate with milk on MEDIUM MICROWAVE for 1-2mins. Leave to cool slightly.


4. Mix all the remaining ingredients and stir in chocolate. Pourover biscuit base.

5. Place flan on low wire rack and cook on CONVECTION 150°Cfor 30-35 mins.

6. Chill before serving.

Ingredients100g (4oz) butter250g (9oz) digestivebiscuits, crushed150g (5oz) plainchocolate30ml (2 tbsp) milk450g (1lb) soft cheese100g (4oz) soft brownsugar2 large eggs5ml (1tsp) vanillaessence

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Christmas Pudding Serves 6-8

Dish: 1.3 litre (2½ pt) pudding basin lightly greasedOven Accessory: glass turntable

1. Place apple and carrot in a large bowl. Place on glassturntable and cook on HIGH MICROWAVE for 5 mins. Beatwell to make a thick puree.

2. Stir in juice, rind and mixed fruit. Cook on HIGH MICROWAVEfor 2 mins. Stir in brandy and treacle. Stand for 5 mins. Beat inrest of ingredients.

3. Press into the pudding basin. Cover and cook on MEDIUMMICROWAVE for 5 mins. Stand for 5 mins. Cook on HIGHMICROWAVE for another 2-3 mins. or until just firm.

NOTE. One of the advantages of using your MICROWAVE tomake this traditional pudding is that it can be made the weekbefore Christmas and stored in a cool dry place. Do notattempt to make the pudding earlier than this, since the flavourwill not improve with keeping, unlike a traditionally steamedpudding.

Ingredients1 cooking apple, peeledand grated1 carrot, peeled andgrated1 orange, juice andgrated rind of400g (14oz) mixed driedfruit45 ml (3tbsp) brandy15 ml (1tbsp) blacktreacle50g (2oz) self-raisingflourpinch of salt15 ml (1tbsp) cocoa5 ml (1tsp) mixed spice3 ml (½tsp) nutmeg100g (4oz) shreddedsuet150g (5oz) freshbreadcrumbs50g (2oz) mixed peel50g (2oz) flaked almonds2 eggs, beaten

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DISH SIZE/SHAPEAlways use the exact dish size stated in the following recipes, otherwise cooking times andresults will be affected.

EGGSThe following recipes have been tested using medium eggs. Using a different size of eggmay affect cooking times.

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

Baking Guidlines

Celebration Cake

Dish: 20 cm (8") round tin, greased and linedOven Accessory: glass turntable + metal tray


2. Prepare the tin by lining with a double layer of greaseproofpaper on the inside and tie a double band of brown paperaround the outside.

3. Cream the butter and sugar until pale and fluffy. Add the eggsone at a time, beating well after each addition.

4. Fold in half the flour using a metal spoon, then fold in the rest.Stir in the almonds.

5. Mix in the sherry, and then add the peel, cherries, raisins, cur-rants, nuts, lemon zest, spice and vanilla. Stir in the bakingpowder.

6. Spoon mixture into the tin and spread evenly, removing all airpockets. Make a small dip in the centre.

7. Place tin on metal tray and cook on CONVECTION 140°C for2-2 ¼ hrs. or until a skewer inserted in the middle comes outclean. Leave cake to cool in tin. When completely cold wrapwell in cling film and foil to store until ready to decorate. Thecake will keep for several months.

Ingredients200g (7oz) butter ormargarine200g (7oz) darkmuscovado sugar200g (7oz) plain flour4 eggs, beaten50g (2oz) groundalmonds100ml (3½fl.oz) sherry75g (3oz) candied peel75g (3oz) glace cherries,roughly chopped250g (9oz) currants250g (9oz) raisins100g (4oz) pecan nuts,broken into piecesfinely grated zest of 1lemon7.5 ml (1½tsp) mixedspice2.5ml (½tsp) vanillaextract2.5ml (½tsp) bakingpowder

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Victoria Sandwich

Dish: 2 x 18 cm (7") cake tins, greased and lined

Oven Accessory: enamel shelf in lower position + wire shelf

in upper position


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.

Ingredients175g (6oz) butter ormargarine175g (6oz) caster sugar3 eggs175g (6oz) self-raisingflour

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Chocolate Cake


1. Place chocolate and butter in a bowl. Place on glass turntableand melt on HIGH MICROWAVE for 1-2 mins. Cool slightly.

2. Whisk eggs and sugar until pale and fluffy and then fold in thechocolate mixture.

3. Fold in the flour and almonds.

4. Spoon the mixture into the tin.


6. Place tin on metal tray and cook on CONVECTION 180°C for40 mins. or until cooked. Leave to cool

7. To make the topping, place butter in a bowl on glass turntableand melt on HIGH MICROWAVE for 30-40 secs. Stir in theremaining ingredients and beat well until smooth.

8. Spread the topping over the top of the cake.

Ingredients100g (4oz) plainchocolate100g (4oz) butter4 eggs100g (4oz) icing sugar50g (2oz) self raisingflour50g (2oz) groundalmondsTopping50g (2oz) butter25g (1oz) cocoa powder30ml (2tbsp) milk225g (8oz) icing sugar

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Gingerbread

Dish: 18 cm (7") square tin lined with 2 strips of greaseproofpaper to form a cross shape.Oven Accessory: glass turntable + metal tray

1. Sift the flour, salt, ginger, baking powder and bicarbonate ofsoda into a bowl.

2. Place the sugar, butter, treacle and syrup in a bowl on theglass turntable and cook on HIGH MICROWAVE for 1 min.

3. Whisk the milk and egg together. Make a well in the centre ofthe dry ingredients and pour in the liquid and syrup, mixingthoroughly.

4. Pour the mixture into the cake tin. Place tin on metal tray andcook on AUTO WEIGHT CAKE PROGRAM or on COMBINA-TION: CONVECTION 160°C + SIMMER MICROWAVE for 15mins. or until just firm.

Ingredients225g (8oz) plain flourpinch salt10 ml (2tsp) groundginger10 ml (2tsp) bakingpowder3 ml (½tsp) bicarbonateof soda100g (4oz) soft brownsugar75g (3oz) butter ormargarine75g (3oz) treacle75g (3oz) golden syrup150 ml (¼pt) milk1 egg, beaten

Pecan Sour Cream Cake

Dish: 23 cm (9”) cake tin, lined with greaseproof paperOven Accessory: glass turntable + metal tray

1. Cream together butter, essence and sugar until light and fluffy.

2. Add the eggs a little at a time, beating well after each addition.

3. Stir in the soured cream and then fold in the sifted flours andsoda.

4. Spread half the cake mixture into the prepared tin. Sprinkleover the combined pecan nuts, brown sugar and cinnamon.

5. Cover with the remaining cake mixture.

6. Arrange the whole pecan nuts on the top. Place tin on metaltray and cook on AUTO WEIGHT CAKE PROGRAM orCOMBINATION: CONVECTION 160°C + WARMMICROWAVE for 35-40 mins. or until cooked.

7. Pierce the top of the cake with a skewer and pour the maplesyrup over. Allow to cool in the tin.

Ingredients250g (9oz) butter5 ml (1tsp) vanillaessence150g (5oz) caster sugar2 eggs, beaten284ml (10 fl.oz) souredcream225g (8oz) plain flour75g (3oz) self raisingflour5 ml (1tsp) bicarbonateof soda100g (4oz) pecan nuts,finely chopped25g (1oz) brown sugar3 ml (1/2 tsp) groundcinnamon100g (4oz) pecan nuts,whole60 ml (4tbsp) maplesyrup

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Swiss Roll

Dish: Swiss roll tin 33 x 23 cm (13”x 9”), greased and linedwith baking parchmentOven Accessory: wire shelf in lower position

1. Preheat oven on CONVECTION 200°C with wire shelf in posi-tion.

2. Whisk eggs and sugar together in a heatproof bowl untilblended.

3. Stand bowl over hot water and continue to whisk eggs andsugar until pale and creamy, and mixture leaves a trail on thesurface 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 theother 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 10mins.

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

Ingredients3 medium eggs, beaten125g (4½oz) castersugar125g (4½oz) plain flourFillingjam or creamicing sugar to dredge

Fairy Cakes Makes 24

Dish: 2 x 12 hole bun tins 32 cm x 24 cm (12½" x 9½") + 24paper cake casesOven Accessory: enamel shelf in lower position + wire shelfin upper position

1. Preheat oven on CONVECTION 190°C with enamel and wireshelf 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 andfirm to touch.

Variation: Queen Cakes

Add 75g (3oz) sultanas in with the flour and cook as above.

Ingredients175g (6oz) butter175g (6oz) caster sugar3 eggs, beaten175g (6oz) self raisingflour5ml (1tsp) vanillaessence

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Fruity Cream-Cheese Cake

Dish: 20 cm (8") round cake tin, lined Oven Accessory: glass turntable + metal tray

1. Cream together butter, lemon rind, cream cheese and sugaruntil light and fluffy.

2. Add eggs a little at a time beating well after each addition.

3. Fold in sifted flours, sultanas and quartered cherries andspread mixture into tin. Place tin on metal tray and cook onAUTO WEIGHT CAKE PROGRAM or on

COMBINATION: CONVECTION 160°C + WARMMICROWAVE for 35-40 mins. or until cooked.

Ingredients150g (5oz) butter10 ml (2tsp) gratedlemon rind125g (4½ oz) packet ofcream cheese225g (8oz) caster sugar3 eggs, beaten100g (4oz) plain flour100g (4oz) self-raisingflour150g (5oz) sultanas150g (5oz) glace cherries

Carrot Cake

Dish: 20 cm (8") square tin, base linedOven Accessory: glass turntable + metal tray

1. Place all the cake ingredients in a large bowl and mix well.

2. Spoon into tin. Place tin on metal tray and cook on AUTOWEIGHT CAKE PROGRAM or COMBINATION: CONVEC-TION 170°C + SIMMER MICROWAVE for 20 mins. or untilcooked and well risen. Allow to cool in the tin.

3. To make the topping cream the butter and cream cheese untilsmooth. Stir in sieved icing sugar.

4. Decorate the cooled cake with the cream cheese topping andwalnuts.

Ingredients150 ml (¼pt) sunfloweroil250g (9oz) wholemealself-raising flour10 ml (2tsp) bakingpowder10 ml (2tsp) cinnamon5 ml (1tsp) nutmeg150g (5oz) lightmuscovado sugar50g (2oz) walnuts,coarsely chopped125g (4½ oz) carrots,grated2 ripe bananas, mashed2 eggs, beatenCream CheeseTopping:75 g (3 oz) butter100 g (4 oz) creamcheese225 g (8 oz) icing sugarchopped walnuts todecorate

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Banana Cake

Dish: 20 cm (8") cake tin, lined with greaseproof paperOven Accessory: glass turntable + metal tray

1. Peel the banana and mash until smooth with the vanillaflavouring.

2. Place the butter and sugar in a bowl. Place on glass turntableand heat on HIGH MICROWAVE for 1 minute, or until soft.

3. Stir in the flour, salt and bicarbonate of soda. Beat in the eggsand mashed banana.

4. Spoon into the prepared cake tin. Place tin on metal tray andcook on AUTO WEIGHT CAKE PROGRAM or on COMBINA-TION: CONVECTION 160°C + WARM MICROWAVE for 17-18mins. or until cooked.

Ingredients1 banana, large3 ml (½ tsp) vanillaflavouring75g (3oz) butter100g (4oz) granulatedsugar150g (5oz) self-raisingflour3 ml (½ tsp) salt2 ml (¼ tsp) bicarbonateof soda2 eggs

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1. Mix the chopped nuts, fruit, peel and flour together.

2. Cream the fat, sugar and lemon rind until pale and fluffy. Beatin the eggs one at a time.

3. Fold in the dry ingredients. Spoon mixture into tin and hollowout the centre slightly. Split the reserve almonds, and arrangeon top.

4. Place tin on metal tray and cook on AUTO WEIGHT CAKEPROGRAM or on COMBINATION: CONVECTION 160°C +WARM MICROWAVE for 35-40 mins.

Ingredients100g (4oz) currants100g (4oz) sultanas100g (4oz) raisins50g (2oz) wholealmonds, blanched andchopped, reserve 6whole for decoration225g (8oz) butter ormargarine225g (8oz) soft brownsugargrated rind of one lemon4 eggs275g (10oz) plain flour100g (4oz) choppedmixed peel

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Coffee Walnut Cake

Dish: 18 cm (7") round cake tin, greased and linedOven Accessory: glass turntable + metal tray

1. Cream margarine and sugar until light and fluffy. Graduallybeat in the eggs.

2. Fold in the dry ingredients. Add coffee essence, milk, treacleand walnuts. Stir well and spoon into tin.

3. Place tin on metal tray and cook on AUTO WEIGHT CAKEPROGRAM on COMBINATION: CONVECTION 160°C + SIM-MER MICROWAVE for 20 mins. Cool and cut in half.

4. Beat all icing ingredients together until smooth. Sandwich caketogether with half the icing and spread the remainder over thetop. Decorate with whole walnuts.

Ingredients175g (6oz) softmargarine175g (6oz) caster sugar3 eggs, beaten200g (7oz) self raisingflour3ml (½tsp) salt5ml (1tsp) mixed spice45 ml (3tbsp) Campcoffee essence15ml (1tbsp) milk15ml (1tbsp) blacktreacle75g (3oz) choppedwalnutsIcing:50g (2oz) soft margarine225g (8oz) icing sugar30 ml (2tbsp) Campcoffee essence15 ml (1tbsp) water

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Fruit Cake

Dish: 20 cm (8”) cake tin, greased and lined with greaseproofpaperOven Accessory: glass turntable + metal tray

1. Place syrup, margarine, milk and fruit in a bowl. Place onglass turntable and cook on HIGH MICROWAVE for 5 mins.stirring twice. Cool slightly.

2. Sieve in dry ingredients and mix in eggs. Beat well.

3. Pour into tin and sprinkle with Demerara sugar.

4. Place tin on metal tray and cook on COMBINATION: CON-VECTION 160°C + WARM MICROWAVE for 30 mins. or untilcooked.

Ingredients175g (6oz) golden syrup150g (5oz) margarine150ml (¼ pt) milk450g (1lb) mixed driedfruit225g (8oz) plain flour10ml (2tsp) mixed spicepinch salt10ml (2tsp) bakingpowder2 eggs, beaten25g (1oz) Demerarasugar (optional)

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American Cookies

baking tray 30 x 21.5 cms (11½" x 8"), greased + enamelshelf greasedOven Accessory: enamel shelf in lower position + wire shelfin upper position

1. Preheat oven on CONVECTION 170°C with wire shelf inupper position.

2. Cream together the butter and sugar until pale, then beat inthe egg.

3. Mix in the flour until well combined and add the chosenadditions.

4. Place walnut-sized spoonfuls of dough well apart on thebaking tray and enamel shelf and flatten slightly with a fork.Place baking tray on wire shelf in upper postion and enamelshelf in lower position. Cook on CONVECTION 170°C for 10-15 mins. or until golden.

5. Remove from baking tray and enamel shelf and allow to coolon a wire rack.

IngredientsBasic Cookie Dough:100g (4oz) butter100g (4oz) caster sugar1 egg, beaten175g (6oz) plain flourVariations:White Chocolate andPistachio Nut100g (4oz) whitechocolate, chopped50g (2oz) pistachio nuts,choppedMarzipan and Cherry100g (4oz) glace cherries50g (2oz) marzipan,choppedPeanut Butter100g (4oz) peanuts50g (2oz) peanut butter,crunchyChocolate Chunk75g (3oz) whitechocolate, chopped75g (3oz) dark chocolate,chopped

Spicy Apple Cake Serves 10-12

Dish: 20 cm (8") round cake tin, lined

Oven Accessory: glass turntable + metal tray

1. Cream together margarine and sugar until light and fluffy,gradually add the beaten eggs.

2. Fold in the flours and a few drops of almond essence.

3. In a separate bowl combine apple slices, lemon juice, sugar,nutmeg and cinnamon. Mix well.

4. Place 2/3rds of cake mixture into prepared tin. Arrange thedrained apple mixture on top, leaving a space around theedge. Top with remaining cake mixture, sprinkle with almonds.Place on metal tray and cook on Combination: CONVECTION160°C + WARM power for 45-50 mins. or until cooked.

Ingredients175g (6 oz) margarine175g (6 oz) brown sugar3 eggs150g (5 oz) wholemealself raising flour100g (4 oz) self raisingflourAlmond essence350g (1 lb) cookingapples whole weight thenpeeled, cored and thinlyslicedJuice of ½ a lemon25g (1 oz) brown sugar2ml (¼ tsp) nutmeg3ml (½tsp) cinnamonSlivered almonds

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Chocolate Brownies

Dish: bowl, 30 x 20 x 3.5 cm (12"x 8" x 1½") tin lined withlightly buttered greaseproof paperOven Accessory: glass turntable + metal tray

1. Put the plain chocolate and butter in a large bowl. Place onglass turntable and cook on HIGH MICROWAVE for 3 mins.Leave to cool slightly.

2. Sieve the flour and baking powder into a bowl and set aside.

3. Stir the sugar into the chocolate. Add the eggs and vanillaessence. Fold in the flour, nuts and chocolate.

4. Pour the chocolate mixture into the prepared cake tin. Placeon tray and cook on COMBINATION: CONVECTION 180°C +SIMMER MICROWAVE for 18-20 mins. The middle should feelsoft when cooked. Allow to cool in the tin. Remove the brown-ies from the tin and cut into squares.

Ingredients250g (9oz) plainchocolate 250g (9oz) unsaltedbutter175g (6oz) plain flour 5ml (1tsp) baking powder300g (11oz) caster sugar4 large eggs, lightlybeaten5ml (1tsp) vanillaessence75g (3oz) pecans, brokeninto pieces 75g (3oz) milk chocolate,cut into large chunks75g (3oz) whitechocolate, cut into largechunks

Fruit Scones Makes 10

Dish: bowl, baking sheet 32 x 23 cm (12½" x 9") greased andenamel shelf greasedOven Accessory: enamel shelf in lower position and wireshelf in upper position

1. Preheat oven on CONVECTION 210°C with wire shelf inupper position..

2. Sift the flour, salt and baking powder together. Rub in fat untilthe mixture resembles fine breadcrumbs. Add sugar andsultanas.

3. Make a well in the centre and stir in enough milk to form a softdough.

4. Knead lightly. Pat out to 2 cm (3/4") thick and cut into 10rounds with a 5 cm (2") cutter.

5. Place the rounds on the baking sheet and enamel shelf andbrush with beaten egg. Place enamel shelf in lower positionand baking sheet on wire shelf. Cook on CONVECTION210°C for 12-15 mins. or until cooked and golden brown.

Ingredients225g (8oz) self-raisingflourpinch salt5 ml (1tsp) bakingpowder50g (2oz) butter25g (1oz) caster sugar50g (2oz) sultanas75 ml (5tbsp) milkbeaten egg to glaze

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Fruit Muffins Makes 12

Dish: 2 x 6 hole muffin tins + 12 paper muffin casesOven Accessory: enamel shelf in lower position and wireshelf in upper position

1. Sift together the flour, bicarbonate, baking powder and salt.Stir in the sugar.

2. Melt butter for the muffins on HIGH MICROWAVE for30 secs - 1 min. Cool slightly then mix in the buttermilk andegg.

3. Preheat oven on CONVECTION 200°C with shelves in posi-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 CONVECTION200°C for 20-25 mins. or until browned and well risen. Repeatwith remaining tin.

Ingredients200g (7oz) plain flour3 ml (½ tsp) bicarbonateof soda10 ml (2tsp) bakingpowderpinch salt75g (3oz) caster sugar75g (3oz) butter200ml (7fl.oz) buttermilk1 medium egg, beaten175g (6oz) fresh orfrozen berries,raspberries or blueberriesare ideal

Flapjack

Dish: bowl, 30 x 20 x 3.5 cm (12"x 8"x ½") tin lined withlightly buttered greaseproof paperOven Accessory: glass turntable + low wire rack on metaltray

1. Place the butter, syrup and sugar into bowl. Place on glassturntable 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°Cfor 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.

Ingredients250g (9oz) butter275g (10oz) golden syrup75g (3oz) lightmuscovado sugar425g (15oz) porridgeoats

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PreservesSTERILIZING JARSJam jars can be sterilized by microwaveready for your jams. Half fill with water andheat them on HIGH power until water boils(approx. 3 mins. for 2 jars). Empty and drainupside down on kitchen paper. The jarsshould be warm when filled with jam.

If you wish to cook larger quantities thangiven in the recipes below, revert to the tra-ditional hob method, using a traditionalrecipe.

DISH SIZEAlways use a very large pyrex bowl. DONOT attempt to use jam pans or saucepansin your microwave.

DO NOT LEAVE JAMS UNATTENDEDDURING COOKING BECAUSE OF THEHIGH SUGAR CONTENT.

COVERING Do not cover preserves whilst cooking,apart from if recommended in the recipe.

WE DO NOT RECOMMEND THAT YOUUSE YOUR MICROWAVE TO STERILIZEBABIES’ BOTTLES. (See details on page 50).

DO NOT SEAL PRESERVING JARS INYOUR MICROWAVE.

SETTING POINTTo determine whether setting point isreached, place a couple of drops of jam ormarmalade on a cold saucer (put one in thefridge whilst making the jam). Leave to cool.The jam should wrinkle on the surface whenyour finger pushes across the top.

Soft Fruit Jam Makes approx. 1 1/2 lbs jam


1. Place all ingredients in a large bowl and stir. Place on glassturntable and cook on HIGH MICROWAVE for 5 mins. stirringhalfway. Continue to cook on HIGH MICROWAVE in oneminute 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 HIGHMICROWAVE until setting point is reached – approx. 10-15mins. Test regularly for setting point.

Ingredients450g (1lb) soft fruit,washed450g (1lb) jam sugar15ml (1tbsp) lemon juice5 ml (1tsp) butter

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Plum Jam Makes approx. 2-2 1/2 lbs jam

Dish: large bowl Oven Accessory: glass turntable

1. Prick the plums and place in a large bowl with the water. Placeon glass turntable and cook on HIGH MICROWAVE for 5-10mins.or until the fruit is soft.

2. Add the rest of the ingredients and cook on HIGHMICROWAVE for 5 mins stirring frequently.

3. Wash down any sugar crystals from around the bowl and bringto the boil on HIGH MICROWAVE. Continue to cook on HIGHMICROWAVE until setting point is reached – approx. 15-20mins.

4. Leave to cool slightly, remove the stones, then pot, seal andlabel.

Ingredients700g (1½lb) plums ordamsons200 ml (7fl.oz) water700g (1½lb) jam sugar15 ml (1tbsp) lemon juice5 ml (1tsp) butter

Tomato Chutney Makes approx. 2 lbs


1. Prick the tomatoes and place in a bowl. Cover with boilingwater and leave for 5 mins. Drain. Peel off skin and roughlychop flesh.

2. Blend apple and onion in a food processor to a thick puree.

3. Combine all ingredients together in a bowl. Cover, place onglass turntable and cook on HIGH MICROWAVE for 25-30mins. stirring occasionally, or until the mixture is thick with noexcess liquid.

4. Leave to stand for 10 mins. then stir and pour into sterilizedjars. Cover and label.

Ingredients700g (1½ lb) tomatoes225g (8oz) cookingapples, peeled and sliced1 medium onion,chopped100g (4oz)granulatedsugar30 ml (2tbsp) tomatopuree5 ml (1tsp) salt200 ml (7 fl.oz) whitedistilled vinegar10 ml (2tsp)groundginger2 ml (¼ tsp) cayennepepper3 ml (½tsp) mustardpowder

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Red Onion Marmalade


1. Put oil in bowl with onions. Place on glass turntable and cookon HIGH MICROWAVE for 10 mins. stirring halfway.

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.

Ingredients45ml (3tbsp) olive oil4 large red onions halvedand thinly sliced50g (2oz) Demerarasugar100g (4oz) sultanas300ml (½ pint) red wine125ml (4fl.oz) red winevinegar

Lemon Curd Makes 2 lbs


1. Place all ingredients in bowl and mix well. Place on glassturntable and cook on HIGH MICROWAVE for 2 mins. Stir andcontinue to cook on HIGH MICROWAVE in 1 minute stagesuntil mixture starts to thicken (approx 10 mins), then cook for30 secs. at a time until mixture coats back of spoon. (Theeggs will curdle if overcooked).

2. The mixture will thicken on cooling. Pour into warm jars andcover with a circle of waxed paper and a jam pot cover.

Ingredients4 lemons, grated rindand juice of450g (1lb) caster sugar4 eggs, beaten100g (4oz) butter

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Standard Bread Dough Makes 2 loaves or 12 rolls

Dish: 2 x 450g (1lb) loaf tin, lightly greased Oven Accessory: wire shelf in lower position

1. In a large bowl, combine the flour, yeast and salt. Rub in thefat.

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

3. Turn onto a floured surface and knead for 10 mins. Divide intotwo and place in the loaf tins. Cover and prove until the doughhas doubled in size in a warm place or on CONVECTION40°C.

4. Preheat the oven on CONVECTION 220°C with wire shelf inlower position.

5. Place the two loaf tins side by side on the wire shelf. Cook onCONVECTION 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.

Ingredients450g (1lb) strong breadflour1 sachet dried yeast5 ml (1tsp) salt15g (½ oz) butter300 ml (½ pt) warmwater

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

Bread

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Focaccia

Oven Accessory: enamel shelf, greased in lower position

1. In a large bowl, combine the flour, yeast, sugar and salt.

2. Gradually add the oil and warm water until you have a softdough.

3. Turn onto a floured surface and knead for 10 mins. Roll out toa 25cm (10") circle and place on enamel shelf. Cover andprove until the dough has doubled in size in a warm place oron CONVECTION 40°C.

4. Dimple the surface of the dough. Add one of the above top-pings and drizzle with olive oil

5. Preheat oven empty on CONVECTION 220°C.

6. Place shelf in oven and cook on CONVECTION 220°C for 15-20 mins.

Ingredients450g (1lb) strong whitebread flour1 sachet dried yeast5ml (1tsp) sugar5 ml (1tsp) salt15ml (1tbsp) olive oil300 ml (½pt) warm waterTopping• 1 small red onion slicedand softened with 5ml(1tsp) olive oil and 5ml(1tsp) balsamic vinegar.(HIGH MICROWAVE for1-2min).• 30ml (2tbsp)choppedblack or green olives.• 2 chopped cloves ofgarlic, sea salt andcracked black peppercorns.• 30ml (2tbsp) sundriedtomatoes, chopped

Sun-Dried Tomato Roll Makes 6 rolls

Oven Accessory: enamel shelf, greased in lower position

1. In a large bowl, combine the flour, yeast and salt and stir inthe tomatoes.

1. Add the oil, passata and enough warm water to form a softdough.

2. Turn onto a floured surface and knead for 10 mins.

3. Divide dough into 6 and place on enamel shelf. Cover andprove until the dough has doubled in size in a warm place oron CONVECTION 40°C.


5. Glaze rolls with olive oil

6. Place the enamel shelf in oven and cook on CONVECTION220°C for 15- 20 mins.

Ingredients250g (9oz) strong breadflour5ml (1tsp) sachet driedyeast5 ml (1tsp) salt25g (1oz) sun-driedtomatoes, roughlychopped45ml (3tbsp) olive oil75ml (3fl.oz) passata75ml (3fl.oz) warm water5ml (1tsp) olive oil

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Pizza Alle Cipole

Dish: bowlOven Accessory: baking tray greased, wire shelf in lowerposition

1. Place the onion and garlic in a bowl on glass turntable andcook on HIGH MICROWAVE for 3 mins.

2. Add the tomatoes, olives, capers and olive oil. Cook on HIGHMICROWAVE 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 youhave a soft dough.

5. Turn onto a floured surface and knead for 10 mins. Roll out toa 30cm x 20cm (12"x8") circle and place on baking tray.Cover, and prove until the dough has doubled in size in awarm place or on CONVECTION 40°C.

6. Preheat oven on CONVECTION 230°C with wire shelf in lowerposition.

7. Spread the topping over the dough and sprinkle with remain-ing ingredients.

8. Place tray on low wire shelf and cook on CONVECTION230°C for 15-20 mins.

Ingredients250g (9oz) strong breadflour5ml (1tsp) sachet driedyeast3 ml (½tsp) salt 10ml (2tsp) olive oil150ml (¼ pt) warm waterTopping1 red onion, cut into rings2 cloves garlic, crushed400g (14oz) tomatoes onthe vine12 pitted black olives16 capers30ml (2tbsp) olive oil5ml (1tsp) chilli flakes5ml (1tsp) mixed herbs12 basil leaves150g (5oz) mozzarella,grated

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Questions and Answers

Building-in Your Oven

Q My microwave oven causesinterference with my TV, is thisnormal?

A Some radio and TV interferencemight occur when you cook withthe microwave oven. Thisinterference is similar to theinterference caused by smallappliances such as mixers,vacuums, hair dryers, etc. It doesnot indicate a problem with youroven.

Q Sometimes warm air comes fromthe oven vents. Why?

A The heat given off from thecooking food warms the air in theoven cavity. This warmed air iscarried out of the oven by the airflow pattern in the oven. Thereisn’t an airtight seal to the airtherefore steam can escape. Thereare no microwaves in the air, orsteam. The oven vents shouldnever be blocked during cooking.

Q My oven has an odour andgenerates smoke when using theCONVECTION, COMBINATIONand GRILL function. Why?

A It is essential that your oven iswiped out regularly particularlyafter cooking by COMBINATION orGRILL. Any fat and grease thatbuilds up will begin to smoke if notcleaned.

1. In case of fitting into an oven housing, please use Panasonic’s Trim Kit

NN-TKA80W - WhiteNN-TKA80M - Metallic Silver

2. Microwave ovens should not be built into a unit directly above a top frontventing 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 conventionaloven to avoid heat damage to the facia of the microwave.

However if it is necessary to install the microwave above, then a gap of atleast 15 cm (6 inches) is required from the top of the conventional oven cas-ing to the bottom of the microwave oven casing.

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Technical SpecificationsRated Voltage: 230-240 V 50 HzOperating Frequency: 2,450 MHzInput Power: Max 2870 W

Microwave 1220 WGrill 1560 WConvection 1350 W

Output Power: 1000 W (IEC-60705)Grill 1500 WConvection 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: 52.7dBWeight and Dimensions are approximate.

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

BBabies Bottles, reheating. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10,50, 52,147BaconRashers/steaks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59Gammon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 96

Baked Apples . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65,134Baking Guidelines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 137Beans and pulses, cooking chart. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60

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

Breadreheating charts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 150-152

Building in . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 153CCakesAuto Weight Cakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49American Cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 144Banana Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 142Carrot Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 141Celebration Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 137Chocolate Brownies. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 145Chocolate Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 138Coffee Walnut Cake. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 143Dundee Cake. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 142Fairy Cakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 140Flapjack . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 146Fruit Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 143Fruit Muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 146Fruit Scones. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 145

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IndexFruity Cream Cheesecake. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 141Gingerbread. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 139Pecan Sour Cream Cake. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 139Spicy Apple Cake. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 144Swiss Roll . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 140Victoria Sandwich . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 138

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

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

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

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

DDefrostingguidelines. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21charts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22-24Delay Start . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25Demo Mode . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

156

IndexEEggs poached/scrambled . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62

FFan motor operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 0

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

Fruit, poached and stewed . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65Fruit Crumble . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48,134,135

GGame, cooking charts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65Gammon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59,96

General Guidelines. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12-13Gravy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 123Grilling. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26-27

HHollandaise Sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 121

JJacket Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71,102Jam. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 147-148

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

157

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

MMaintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6Meat and PoultryAuto Sensor Meat Casserole/Sauces . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46-47recipes and guidelines. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59,60,61,62,65,66,69

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

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

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

Pizza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46,67,152Porkguidelines. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86cooking charts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59Glazed Gammon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 96Paprika Pork Casserole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 101Pork and Potato Bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 101Pork with Herby Dumplings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 97Sticky Ribs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 97Sweet and Sour Pork. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 100Porridge . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67PreservesLemon Curd . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 149Plum Jam. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 148Red Onion Marmalade. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 149

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Soft Fruit Jam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .147Tomato Chutney. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 148

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

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

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

SausagesCooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69Toad in the Hole. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 98

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

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

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

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

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

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

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

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

WWhite Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 120

YYorkshire Puddings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 119

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Index

Panasonic Microwave Grill Manual

Documents

Transcript of Panasonic Microwave Grill Manual