Panasonic | NNA813 | Operating instructions | Panasonic NNA813 Operating Instructions

CHAOS
DEFROST
Turbo-Bake
For Models:
Microwave
Cookery Book
NN
A883
NN
A823
NN
A873
& Operating Instructions
Instructi
A813
NN
Standard Conversion Chart
Weight
1/
2
oz
1oz
2oz
3oz
4oz
5oz
6oz
7oz
8oz
9oz
10oz
11oz
12oz
13oz
14oz
15oz
1lb/16oz
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
15g
25g
50g
75g
100g
150g
175g
200g
225g
250g
275g
300g
350g
375g
400g
425g
450g
Capacity
1/
2
tsp
1tsp
1tbsp
1/
4pt
1/
2pt
–
3ml
–
5ml
– 15ml
– 150ml
– 300ml
3/
4
– 450ml
– 600ml
– 1 litre
pt
1pt
13/4pt
When using recipes in this book always follow metric or imperial measurements.
Do not combine the two. In some recipes the conversions are not a direct
equivalent due to recipe result.
Important Notice
1000W
E
The IEC (60705) power
output (watts)
The heating category for
small packs of food
Microwave symbol
Your oven is rated 1000 Watts (IEC). When using other cookbooks remember to
adjust cooking times accordingly. The symbol above, which is displayed on your
oven door, indicates the heating category for your oven when cooking or
reheating convenience foods.
Your oven is rated ‘E’, which is very efficient. It is therefore very important that
you refer carefully to the packet instructions on convenience foods.
Some packet instructions only display information for B or D rated ovens. We
therefore provide additional guidelines for reheating on pages 40-44 of this book.
ALWAYS check the progress of the food as it cooks or reheats by simply
opening the door and after checking the progress of the foods press START to
continue the cooking time.
Failure to follow the instructions given in this Cookbook and Operating
Instructions, may affect the recipe result and in some instances may be
dangerous.
☎ COOKERY ADVICE LINE
Customer Care Centre
01344 862108
08705 357357
Selected Spares and Accessories:
Order direct on line at www.panasonic.co.uk or by
telephoning the Customer Care Centre number above.
Welcome to Panasonic Microwave Cooking
Dear Owner,
Thank you for purchasing a Panasonic Microwave Oven.
Even if this is not your first microwave oven, do please read the opening chapters of
this cookbook to achieve perfect results every time.
This microwave oven has the benefit of the Inverter System Inside. The new unique
technology has been in use with microwave ovens in Japan for many years,
improving the cooking performance of the oven. It also means that you benefit from
having more space inside your oven, without taking up more room on your work
surface.
Microwaves leave most foods tastier and leave you with less washing up, but don’t
expect to become a perfect microwave cook overnight – some of the methods are
very different to those used in conventional cooking.
At our busy Test and Development Kitchen in Bracknell, Home Economists program
the ovens especially for the UK market. The recipes are tested many times to ensure
you achieve successful results at home.
We hope you enjoy using your new oven but should you require any further help or
explanation, phone our
COOKERY ADVICE LINE 01344 862108
☎
Write to the address below, or contact us on-line at test.kitchen@panasonic.co.uk
Alternatively visit our web site at www.cooking-corner.co.uk
Best regards,
Carol Cook BSc (Hons)
Senior Home Economist
The Microwave Test & Development Kitchen
Panasonic Consumer Electronics U.K.
Willoughby Road
Bracknell
Berks
RG12 8FP
CONTENTS
Safety Information
Unpacking your oven
Care and Cleaning
Parts of your oven
Important Information
Microwaving Principles
General Guidelines
Containers to use
Control Panels
Operating Instructions
• Setting the Clock
• Microwaving/defrosting
• Grilling
• Convection cooking
• TURBO-BAKE cooking
• Combination Cooking
Auto Sensor/Sensor
Combination Programs
Auto Weight Programs
Cooking and Reheating
Guidelines
Reheating Charts
Cooking Charts
Adapting Recipes
2
3
4
5
6-7
8
9-10
11-12
13
14-38
15
15-20
21-22
23-25
26-27
28-34
35-36
37-38
39
40-44
45-52
53
RECIPES
Soups and Starters
54-56
Fish
57-61
Meat and Poultry
62-70
Pasta, Rice & Beans
71-73
Cheese and Egg Dishes
74-76
Vegetables/Vegetarian
77-83
Sauces
84-85
Pastry
86-89
Desserts
90-93
Baking
94-100
Preserves
101-102
Bread
103
Sunday lunch
104
Building-in Your Oven
105
Index
106-108
When writing, please be sure to state your
model number and daytime telephone number.
1
Important safety instructions
please read carefully and keep for future reference
This appliance is supplied with a moulded three pin mains plug for your
safety and convenience. A 13 amp fuse is fitted in this plug. Should the
fuse need to be replaced, please ensure that the replacement fuse has
a rating of 13 amps and that it is approved by ASTA or BSI to BS1362.
Check for the ASTA mark
or the BSI mark on the body of the
fuse.
If the fuse cover is detachable, never use the plug with the cover
omitted. If a replacement fuse cover is required, ensure it is the
same colour as that visible on the pin face of the plug.
A replacement fuse cover can be purchased from your local
Panasonic Dealer.
IMPORTANT: The wires in this mains lead are coloured in accordance
with the following code: Green-and-yellow: Earth, Blue: Neutral, Brown:
Live.
As the colours of the wire in the mains lead of this appliance may not
correspond with the coloured markings identifying the terminals in your
plug, proceed as follows:
The wire which is coloured GREEN-AND-YELLOW must be connected
to the terminal in the plug which is marked with the letter E or by the
Earth symbol
or coloured GREEN or GREEN-AND-YELLOW.
The wire which is coloured BLUE must be connected to the terminal in
the plug which is marked with the letter N or coloured BLACK.
The wire which is coloured BROWN must be connected to the terminal
in the plug which is marked with the letter L or coloured RED.
HOW TO REPLACE THE FUSE
Open the fuse compartment with a screwdriver
and replace the fuse.
When this oven is installed it should be easy to isolate the appliance
from the electricity supply by pulling out the plug or operating a circuit
breaker.
IF THE FITTED MOULDED PLUG IS UNSUITABLE FOR THE
SOCKET OUTLET IN YOUR HOME THEN THE FUSE SHOULD BE
REMOVED AND THE PLUG CUT OFF AND DISPOSED OF SAFELY
AND AN APPROPRIATE ONE FITTED. THERE IS A DANGER OF
SEVERE ELECTRICAL SHOCK IF THE CUT OFF PLUG IS
INSERTED INTO ANY 13 AMP SOCKET.
If a new plug is to be fitted, please observe the wiring code as shown
opposite. If in any doubt, please consult a qualified electrician (For U.K.
Models only).
WARNING: THIS APPLIANCE MUST BE EARTHED.
Voltage & Power
The voltage used must be the same as specified on this microwave
oven. Using a higher voltage than that which is specified is
dangerous and may result in a fire or other type of accident causing
damage.
Do not immerse cord, plug or oven in water. Keep cord away from
heated surfaces. Do not let cord hang over the edge of table or work
top. Do not plug your oven in via an extension cable as this can be
dangerous. It is important to plug the oven directly into a wall socket.
The back of the appliance heats up during use. Do not allow the cord
to be in contact with the back of the appliance or cabinet surface.
Caution: Hot surfaces
1. Hot Surfaces
Exterior oven surfaces, including air vents on the cabinet and the
oven door, will get hot during CONVECTION, COMBINATION and
GRILLING. Use care when opening or closing door
and when inserting or removing food and
accessories. The oven has a heater situated
in the top of the oven. After using the
CONVECTION, COMBINATION and GRILL
functions the roof and walls will be very hot.
✗
2
2. Children should be kept away from the oven at all
times and should only be allowed to operate the
oven under supervision. Ensure that children
do not touch the hot outer casing after
operation of the oven.
Unpacking your oven
Placement of your oven
1. Examine Your Oven
Unpack oven, remove all packing material, and examine the oven
for any damage such as dents, broken door latches or cracks in
the door. Notify dealer immediately if unit is damaged. Do NOT
install if unit is damaged.
1. Oven must be placed on a flat, stable
surface 850mm above floor level. For
proper operation, the oven must have
sufficient air flow, i.e. 5cm/2" at one
2"
side, the other being open; 15cm/6"
clear over the top; 10cm/4" at the rear.
6"
open
4"
2. Do not place the microwave oven on a
shelf directly above a gas or electric
hob. This may be a safety hazard and the oven may be damaged.
2. Guarantee
Your receipt is your guarantee, please keep safely.
3. Cord
If the supply cord is damaged, it must be replaced by the
manufacturer or its service agent or a similarly qualified person in
order to avoid a hazard.
N.B. The appliance should be inspected for damage to the door seals
and door seal areas. If these areas are damaged the appliance should
not be operated until it has been repaired by a service technician
trained by the manufacturer.
3. Do not block air vents on the rear and bottom or top of the cabinet.
Do not place any articles on the top of the oven over the vents. If
air vents are blocked during operation, the oven may overheat. If
the oven overheats, a thermal safety device will turn the oven off.
The oven will remain inoperable with blank display until it has
cooled.
4. Do not use outdoors.
✗
Before using your oven
1. Exterior oven surfaces, including air vents on the cabinet and the
oven door will get hot during CONVECTION, COMBINATION and
GRILLING, take care when opening or closing the door and when
inserting or removing food and accessories.
2. The oven has an element situated in the top of the oven. After
using the CONVECTION, COMBINATION and GRILL function, this
surface will be very hot. Care should be taken to avoid touching
the heating elements inside the oven.
N.B. After cooking by these modes, the oven accessories will be
very hot.
3. The accessible parts may become hot when the convection oven
or grill is in use.
4. Only allow children to use the oven without supervision when
adequate instructions have been given so that the child is able to
use the oven in a safe way and understands the hazards of
improper use. Ensure that children do not touch the hot outer
casing after operation of the oven.
5. Storage of Accessories
Do not store any objects other than oven accessories inside the
oven in case it is accidentally turned on. In case of electronic
failure, oven can only be turned off at wall socket.
6. Before Use
Before using CONVECTION, COMBINATION or GRILL function
for the first time operate the oven without food and accessories
(including glass turntable and roller ring) on CONVECTION
250 °C for 5 mins. This will allow the oil that is used for rust
protection to be burned off. This is the only time that the oven is
operated empty.
CAUTION: Grill element and oven will be hot.
DO NOT OPERATE THE OVEN EMPTY.
(Apart from in point 6 above).
The appliance must not be operated by Microwave or
Combination WITHOUT FOOD IN THE OVEN. Operation
when empty will damage the appliance.
3
Care & Cleaning of your Microwave Oven - IMPORTANT
It is essential for the safe operation of the oven that it is kept clean and wiped out after each use.
1. Switch the oven off before cleaning and unplug at socket if
possible.
2. Keep the inside of the oven, door seals and door seal areas
clean. When food splatters or spilled liquids adhere to oven walls,
door seals and door seal areas wipe off with a damp cloth. Mild
detergent may be used if they get very dirty. The use of harsh
detergent or abrasives is not recommended.
3. The grill in the oven has a self-clean catalytic lining. It is
therefore not necessary to clean the radiant grill element or above
the grill in the roof of the oven.
4. After using CONVECTION, GRILL or COMBINATION cooking
the enamel walls of the oven should be cleaned with a soft cloth
squeezed in soapy water. Particular care should be taken to keep
the window area clean particularly after cooking by
CONVECTION, GRILL or COMBINATION. Stubborn spots inside
the oven can be removed by using a small amount of branded
conventional oven-cleaner sprayed onto a soft damp cloth. Wipe
onto problem spots, leave for recommended time and then wipe
off. Avoid the microwave feed guide area, the roof of the oven,
and the door. DO NOT SPRAY DIRECTLY INSIDE THE OVEN.
5. The outside oven surface should be cleaned with a damp cloth.
To prevent damage to the operating parts inside the oven, water
should not be allowed to seep into the ventilation openings.
6. If the Control Panel becomes dirty, clean with a soft, dry cloth.
Do not use harsh detergents or abrasives on Control Panel. When
cleaning the Control Panel, leave the oven door open to prevent
the oven from accidentally turning on. After cleaning touch
STOP/CANCEL Pad to clear display window.
7. If steam accumulates inside or around the outside of the oven
door, wipe with a soft cloth. This may occur when the microwave
oven is operated under high humidity conditions and in no way
indicates a malfunction of the unit or microwave leakage.
8. It is occasionally necessary to remove the glass turntable for
cleaning. Wash the tray in warm soapy water. Do not place in the
dishwasher.
9. The roller ring and oven cavity floor should be cleaned
regularly to avoid excessive noise. Simply wipe the bottom
surface of the oven, particularly the turntable spindle and the area
surrounding this, with mild detergent and hot water then dry with a
clean cloth. The roller ring may be washed in mild soapy water.
Cooking vapours collect during repeated use but in no way affect
the bottom surface or the roller ring wheels.
After removing the roller ring from cavity floor for cleaning, be sure
to replace it in the proper position.
10.When GRILLING or cooking by COMBINATION or
CONVECTION some foods may splatter grease onto the enamel
oven walls. If the oven is not cleaned to eliminate this grease, it
can accumulate and cause the oven to ‘SMOKE’ during use.
These marks will be more difficult to clean later.
11. Ensure all accessories are kept scrupulously clean, especially
when using microwave or combination programs.
12.A steam cleaner is not to be used for cleaning.
Maintenance of your oven
1. Service
WHEN YOUR OVEN REQUIRES A
SERVICE call your local Panasonic
engineer. You can look on the Panasonic
web site (www.panasonic.co.uk) under
the “Support” option, where a service
dealer locater can be found or alternatively call our Customer
Care Centre on 08705 357357 who can recommend an engineer.
It is hazardous for anyone other than a competent person to carry
out any service or repair operation which involves the removal of
a cover which gives protection against exposure to microwave
energy.
2. Door Seals
Do not attempt to tamper with or make any adjustments or repairs
to door, control panel housing, safety interlock switches or any
other part of the oven. Do not remove outer panel from oven.
4
The door seals and door seal areas should always be kept clean
– use a damp cloth.
N.B. The appliance should be inspected for damage to the door seals
and door seal areas. If these areas are damaged the appliance
should not be operated until it has been repaired by a service
technician trained by the manufacturer.
3. Oven Light
The oven lamp must be replaced by a service
technician trained by the manufacturer. DO NOT
attempt to remove the outer casing from the
oven.
4. Selected Spares and Accessories
These may be ordered direct; on line at
www.panasonic.co.uk or by telephoning the Customer Care
Centre 08705 357357. Most major credit and debit cards
accepted. Ensure you quote the correct model number.
Parts of Your Oven
1. Do not operate the oven without the Roller Ring and Glass
Turntable in place, unless you are cooking on CONVECTION and
wish to use the Wire or Enamel Shelves.
2. Only use the Glass Turntable specifically designed for this oven.
Do not substitute with any other Glass Turntable.
3. If Glass Turntable is hot, allow to cool before cleaning or placing
in water.
4. Do not cook directly on Glass Turntable. Always place food in a
microwave safe dish. The only exception to this is when cooking
Jacket Potatoes on microwave only.
5. If food or utensil on Glass Turntable touches oven walls, causing
the turntable to stop moving, it will automatically rotate in the
opposite direction. This is normal. Open oven door, reposition the
food and restart.
7.
While cooking by MICROWAVE or COMBINATION, turntable may
vibrate. This will not affect cooking performance.
8. The metal accessories provided must ONLY be used as directed
for Grilling, Convection and Combination cooking. Never use
them on microwave only. Do not use if operating the oven with
less than 200g (7oz) of food on a manual Combination program.
FAILURE TO USE ACCESSORIES CORRECTLY COULD
DAMAGE YOUR OVEN.
9. Arcing may occur if the incorrect weight of food is used, a metal
container has been used incorrectly, or the accessories have
been damaged. If this occurs, stop the machine immediately. You
can continue to cook by GRILL OR CONVECTION ONLY.
10. Always refer to instructions for correct accessories to use on all
programs. The glass turntable and roller ring are the only
accessories used for Microwave Cooking. For CONVECTION and
COMBINATION cooking the metal tray must ALWAYS be in place
on the glass turntable, unless on CONVECTION cooking you
wish to use the Wire or the Enamel Shelves.
6. The Glass Turntable can rotate in either direction. The maximum
weight that can be placed on the turntable is 5 Kg (11lb) this
includes total weight of food and dish. The maximum weight to be
placed on the shelves is 5 Kg (11lb).
Glass Turntable
The glass turntable and roller ring are the only
accessories used for Microwave Cooking.
See-through Oven Window
Door Safety
Lock System
External Air Vents
Grill Elements
Microwave Feed Guide
Control Panel
2 Level Cooking
Support Guides
Identification Plate
Door Safety
Lock System
Roller Ring
1. The Roller Ring and oven floor should be
cleaned frequently to prevent excessive
noise.
2. The Glass Turntable must always be used
with the Roller Ring in place.
High wire rack
Low Rack
Metal Tray
Splash Guard
Wire Shelf
Door Release Pad
Push to open the door.
Opening the door during cooking will stop the
cooking process without cancelling the
program. Cooking resumes as soon as the
door is closed and Start is pressed. The oven
light will turn on and stay on whenever the
door is opened.
Enamel Shelf
5
Important Information – Read Carefully
Safety
If smoke or a fire occurs in the oven, press Stop/Cancel pad and
leave the door closed in order to stifle any flames.
Disconnect the power cord, or shut off power at the fuse or the circuit
breaker panel.
Short Cooking Times
As microwave cooking times are much shorter than other cooking
methods it is essential that recommended cooking times are not
exceeded without first checking the food.
Cooking times given in the cookbook are approximate. Factors that
may affect cooking times are: preferred degree of cooking, starting
temperature, altitude, volume, size and shape of foods and utensils
used. As you become familiar with the oven, you will be able to adjust
these factors.
It is better to undercook rather than overcook foods. If food is
undercooked, it can always be returned to the oven for further
cooking. If food is overcooked, nothing can be done. Always start with
minimum cooking times.
Important.
If the recommended cooking times are exceeded the food will be
spoiled and in extreme circumstances could catch fire and possibly
damage the interior of the oven.
1. Small Quantities of Food.
Take care when heating small quantities of
food as these can easily burn, dry out or
catch fire if cooked too long. Always set short
cooking times and check the food frequently.
NEVER OPERATE THE OVEN WITHOUT FOOD INSIDE ON
MICROWAVE OR COMBINATION.
2. Foods Low in Moisture.
Take care when heating foods low in
moisture, e.g. bread items, chocolate,
popcorn, biscuits and pastries. These
can easily burn, dry out or catch on fire if
cooked too long.
3. Christmas Pudding.
Christmas puddings and other foods high
in fats or sugar, e.g. jam, mince pies,
must not be over heated. These foods
must never be left unattended as with
over cooking these foods can ignite.
4. Boiled Eggs.
Eggs in their shell and whole hardboiled eggs should not be heated in
microwave ovens since they may
explode even after microwave heating
has ended.
5. Foods with Skins.
Potatoes, apples, egg yolk, whole
vegetables and sausages are
examples of food with non porous
skins. These must be pierced using a
fork before cooking 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, overheating the
liquid beyond boiling point can occur
without evidence of bubbling.
This could result in a sudden boil
over of the hot liquid. To prevent this
possibility the following steps should
be taken:
a) Avoid using straight-sided
containers with narrow necks.
b) Do not overheat.
c) Stir the liquid before placing the container in the oven and
again halfway through the heating time.
d) After heating, allow to stand in the oven for a short time,
stirring again before carefully removing the container.
e) Microwave heating of beverages can result in delayed eruptive
boiling, therefore care should be taken when handling the
container.
7. Lids.
Always remove the lids of jars and containers and takeaway food
containers before you microwave them. If you don’t then steam
and pressure might build up inside and
cause an explosion even after the
microwave cooking has stopped.
8. Deep Fat Frying.
Do not attempt to deep fat fry in your
oven.
6
Important Information – Read Carefully
9. Meat Thermometer.
Use a meat thermometer to check the
degree of cooking of roasts and poultry
only when meat has been removed from
the microwave. If undercooked, return to
the oven and cook for a few more
minutes at the recommended power
level. Do not leave a conventional meat
thermometer in the oven when microwaving.
10. Paper, Plastic.
When heating food in plastic or paper
containers, keep an eye on the oven due
to the possibility of ignition. Do not use
wire twist-ties with roasting bags as
arcing will occur.
Do not use re-cycled paper products, e.g.
Kitchen roll unless they say they are
specifically designed for use in a
microwave oven. These products contain impurities which may
cause sparks and/or fires when used.
11. Reheating.
It is essential that reheated food is
served “piping hot”.
Remove the food from the oven and
check that it is “piping hot”, i.e. steam is
being emitted from all parts and any
sauce is bubbling. (If you wish you may
choose to check the food has reached
72˚C with a food thermometer – but
remember do not use this thermometer inside the microwave.)
For foods that cannot be stirred, e.g. lasagne, shepherds pie, the
centre should be cut with a knife to test it is well heated through.
Even if a manufacturer’s packet instructions have been followed
always check the food is piping hot before serving and if in doubt
return your food to the oven for further heating.
12. Standing Time.
Standing time refers to the period at the
end of cooking or reheating when food is
left before being eaten, i.e. it is a rest
time which allows the heat in the food to
continue to conduct to the centre, thus
eliminating cold spots.
13. Keeping Your Oven Clean.
It is essential for the safe operation of
the oven that it is wiped out regularly.
Use warm soapy water, squeeze the
cloth out well and use to remove any
grease or food from the interior. Pay
particular attention to the door seal area
and also the areas around the
microwave feed guide situated on the right hand side of the cavity
wall. The oven should be unplugged when cleaning.
14. Grilling.
The oven will only operate on the GRILL function with the door
closed.
15. Fan Motor Operation.
After using the microwave oven, the fan motor may operate to
cool the electric components. This is normal and you can take out
food even though the fan motor operates. You can continue using
the oven during this time.
16. Utensils.
Before use check that utensils/containers are suitable for use in
microwave ovens.
17. Babies Bottles and Food Jars.
When reheating babies bottles always
remove top and teat. Liquid at the top of
the bottle will be much hotter than that
at the bottom and must be shaken
thoroughly before checking the
temperature. The lid must also be
removed from babies food jars, the
contents must also be stirred or shaken before the temperature is
checked. This should be carried out before consumption to avoid
burns.
18. Arcing.
Arcing may occur if a metal container has been used incorrectly,
if the incorrect weight of food is used, or if the accessories have
been damaged. Arcing is when blue flashes of light are seen in
the microwave oven. If this occurs, stop the machine immediately.
If the oven is left unattended and this continues it can damage the
machine.
You can continue to cook by GRILL OR CONVECTION ONLY.
19. Maximum Weight on turntable.
The maximum weight that can be placed on the turntable is 5 Kg
(11lb) this includes total weight of food and dish.
7
Microwaving Principles
IMPORTANT NOTES
Microwave energy has been used in this country to cook and reheat food
since early experiments with RADAR in World War II. Microwaves are
present in the atmosphere all the time, both naturally and from manmade
sources.
Manmade sources include radar, radio, television, telecommunication links
and car phones.
HOW MICROWAVES COOK FOOD
In a microwave oven, electricity is converted
into microwaves by the MAGNETRON.
The dish used to cook or reheat the
food will get warm during cooking, as
the heat conducts from the food. Even
in microwaving, oven gloves are
required!
MICROWAVES CANNOT PASS
THROUGH METAL AND THEREFORE
METAL COOKING UTENSILS CAN
NEVER BE USED IN A MICROWAVE,
FOR COOKING ON MICROWAVE
ONLY
Foods Not Suitable for Cooking
by Microwave Only
Yorkshire Puddings, Souffles, Double
Crust Pastry Pies.
13 Amp fused socket
REFLECTION
The microwaves bounce off the metal walls
and the metal door screen.
TRANSMISSION
Then they pass through the cooking
containers to be absorbed by the water
molecules in the food, all foods contain
water to a more or lesser extent.
Because these foods rely on dry
external heat to cook correctly, do not
attempt to cook by microwave.
Foods that require deep fat frying
cannot be cooked either.
Boiled Eggs
Do not boil eggs in your microwave.
Raw eggs boiled in their shells can
explode and cause serious injury
STANDING TIME
Microwave
Water Molecule
Absorption
Vibration
The microwaves cause the water molecules to vibrate which causes
FRICTION, i.e. HEAT. This heat then cooks the food. Microwaves are
also attracted to fat and sugar particles, and foods high in these will cook
more quickly. Microwaves can only penetrate to a depth of 11⁄2-2 inches
(4-5 cm) and as heat spreads through the food by conduction, just as in
a traditional oven, the food cooks from the outside inwards.
8
When a microwave oven is switched off,
the food will continue to cook by
conduction – NOT BY MICROWAVE
ENERGY. Hence STANDING TIME is
very important in microwaving,
particularly for dense foods i.e. meat,
cakes and reheated meals (Refer to
page 9).
General Guidelines
STANDING TIME
Dense foods e.g. meat, jacket
potatoes and cakes, require a
STANDING TIME (inside or
outside of the oven) after cooking,
to allow heat to finish conducting
to cook the centre completely.
■ MEAT JOINTS – Stand 15 mins. wrapped in aluminium foil.
■ JACKET POTATOES – Stand 5 mins. wrapped in aluminium
foil.
■ LIGHT CAKES – Stand 5 mins. before removing from dish.
■ RICH DENSE CAKES – Stand 15-20 mins.
■ FISH – Stand 2-5 mins.
■ EGG DISHES – Stand 2-3 mins.
■ PRECOOKED CONVENIENCE FOODS – Stand for 5 mins.
■ PLATED MEALS – Stand for 2-5 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
complete the process. This can vary from 5 mins. e.g.
raspberries, to up to 1 hour for a joint of meat.
If food is not cooked after STANDING TIME, return to oven
and cook for additional time.
PIERCING
The skin or
membrane on
some foods will
cause steam to
build up during
cooking. These
foods must be
pierced or a
strip of skin
should be
peeled off
before cooking to allow the steam to escape.
Eggs, potatoes, apples, sausages etc., will all
need to be pierced before cooking. DO NOT
ATTEMPT TO BOIL EGGS IN THEIR
SHELLS.
MOISTURE
CONTENT
Many fresh
foods e.g.
vegetables and
fruit, vary in
their moisture
content
throughout the
season. Jacket
potatoes are a
particular example of this. For this reason
cooking times may have to be adjusted
throughout the year. Dry ingredients e.g. rice,
pasta, can dry out further during storage and
cooking times may differ from ingredients
freshly purchased.
CLING FILM
Cling film helps
keep the food
moist and the
trapped steam
assists in
speeding up
cooking times.
However it
should be
pierced before
cooking, to
allow excess steam to escape. Always take
care when removing cling film from a dish as
the build-up of steam will be very hot. Always
purchase cling film that states on the packet
“suitable for microwave cooking” and use as
a covering only. Do not line dishes with cling
film. Do not cover foods when cooking by
Combination, Convection or Grill.
9
DISH SIZE
QUANTITY
SPACING
SHAPE
Follow the dish sizes given in the
recipes, as these affect the
cooking and reheating times. A
quantity of food spread in a
bigger dish cooks and reheats
more quickly.
Small quantities cook faster than
large quantities, also small
meals will reheat more quickly
than large portions.
Foods cook more quickly and
evenly if spaced apart. NEVER
pile foods on top of each other.
Even shapes cook evenly. Food
cooks better by microwave when
in a round container rather than
square.
DENSITY
COVERING
ARRANGING
STARTING TEMPERATURE
Porous airy foods heat more
quickly than dense heavy foods.
Cover foods with microwave cling
film or a self-fitting lid. Cover fish,
vegetables, casseroles, soups. Do
not cover cakes, sauces, jacket
potatoes, pastry items.
Individual foods e.g. chicken
portions or chops, should be
placed on a dish so that the
thicker parts are to the outside.
The colder the food, the longer it
takes to heat up. Food from a
fridge takes longer to reheat
than food at room temperature.
TURNING AND STIRRING
LIQUIDS
CHECKING FOOD
CLEANING
Some foods require stirring
during cooking. Meat and poultry
should be turned after half the
cooking time.
All liquids must be stirred before
and during heating. Water
especially must be stirred before
and during heating, to avoid
eruption. Do not heat liquids that
have previously been boiled. DO
NOT OVERHEAT.
It is essential that food is checked
during and after a recommended
cooking time, even if an AUTO
PROGRAM has been used (just
as you would check food cooked
in a conventional oven). Return
the food to the oven for further
cooking if necessary.
As microwaves work on food
particles, keep your oven clean
at all times. Stubborn spots of
food can be removed by using a
branded oven cleaner, sprayed
onto a soft cloth, always wipe the
oven dry after cleaning. Avoid
any plastic parts, the roof of the
oven and door area.
10
Containers to use
Choosing the correct container is a very important factor in deciding the success or failure of your cooking.
Testing Dishes for Suitability - For Microwave Cooking Only.
When unsure that a cooking container
is suitable for use in your microwave,
check by the following test:
1. Fill a microwave safe measuring jug
with 300ml (1⁄2pt) cold water.
2. Place it on the turntable alongside
the dish to be tested. If the dish you
are testing is a large dish, then
stand the measuring jug on top of
the empty dish.
3. Heat on HIGH power for
1 minute.
Result
If the dish is suitable for microwaving, it
will remain cool, whilst the water in the
jug will begin to feel warm. If the testing
dish feels warm, do not use as it is
obviously absorbing microwave energy.
N.B. This test does not apply to plastic
or metal based containers e.g. Le
Creuset® style dishes, which should not
be used as they are cast iron covered
with enamel.
QUICK CHECK GUIDE TO COOKING UTENSILS
OVEN GLASS
Everyday glass that is heat
resistant e.g. Pyrex®, is ideal for
Microwave, Convection or
Combination cooking. DO NOT
USE FOR GRILLING. Do not use
delicate glass or lead crystal which
may crack or arc.
CHINA AND CERAMIC
Everyday glazed china, porcelain
or ceramic plates, bowls, mugs
and cups can be used if they are
heat resistant. Fine bone china
should only be used for reheating
for short periods. Do not use
dishes with a metal rim or pattern.
Do not use jugs or mugs with
glued handles, since the glue can
melt. If dishes are heat resistant they may be used on
Convection and Combination but not directly under the Grill.
POTTERY, EARTHENWARE,
STONEWARE
If completely glazed, these dishes
are suitable. Do not use if partially
glazed or unglazed, since they are
able to absorb water which in turn
absorbs microwave energy, making
the container very hot and slows
down the cooking of food.
FOIL/METAL CONTAINERS
NEVER ATTEMPT TO COOK IN
FOIL OR METAL containers on
Microwave only as the microwaves
cannot pass through and the food
will not heat evenly, it may also
damage your oven. Small items in
shallow foil containers can be
REHEATED in the microwave, as
long as containers do not touch the oven walls or door. Foil
and metal containers can be used on Grill and Convection
modes and may be used with care during certain
Combination cooking, as long as they are not damaged or
dented.
11
PLASTIC
CLING FILM
Many plastic containers are designed for microwave use, but do not use for cooking
foods high in sugar or fat or for foods that require long cooking times e.g. brown rice.
Only use Tupperware®
containers if they are
designed for microwave
use. Do not use Melamine.
Never cook in margarine
cartons or yoghurt pots, as
these will melt with the heat
from the food. If heatproof
they can be used for
Convection or Combination
cooking. DO NOT USE
UNDER THE GRILL.
Microwave
cling film can
only be used
for covering
food that is
reheated by
microwave. It is also useful for covering
food to be cooked, but care should be
taken to avoid the film being in direct
contact with the food eg. Do not line
dishes with cling film. DO NOT USE ON
ANY OTHER COOKING MODE.
✘
✔
ROASTING BAGS
PAPER
Plain white absorbent kitchen paper (kitchen towel)
can only be used for microwave cooking e.g.
covering blind pastry cases and for covering bacon
to prevent splattering. ONLY USE FOR SHORT
COOKING TIMES. NEVER RE-USE A PIECE OF
KITCHEN TOWEL. ALWAYS USE A FRESH PIECE
OF PAPER FOR EACH DISH.
Avoid kitchen paper containing manmade fibres.
If you are using branded re-cycled kitchen towel,
check first that it is recommended for microwave use.
Do not use waxed or plastic coated cups or plates as
the finish may melt. Greaseproof paper can be used
to line the base of dishes and to cover fatty foods
e.g. bacon rashers, to stop splattering. White paper
plates can be used for SHORT REHEATING TIMES,
on Microwave only.
✘
12
WICKER, WOOD, STRAW BASKETS
Dishes will crack and could ignite.
Do not use wooden dishes in your microwave.
DO NOT USE ON ANY COOKING MODE.
Roasting bags are useful when slit up
one side to tent a joint, for roasting by
power and time. Do not use the metal
twists supplied, when using Microwave
or Combination.
ALUMINIUM FOIL
Small amounts of smooth aluminium foil
can be used to SHIELD joints of meat
during defrosting and cooking by
Microwave, as the microwaves cannot
pass through the foil, this prevents the
parts shielded from overcooking or overdefrosting. Take care that the foil does
not touch the sides or roof of the oven,
as this may cause arcing and damage
your oven. Aluminium foil can be used for
Convection cooking.
NN-A873/NN-A813*
Control Panels
(1)
(2)
(3)
(4a)
(4b)
(1)
AUTO SENSOR
(2)
1
h
10
min
1
min
10
sec
Reheat
Meal
(3)
Veg/Fish
SENSOR COMBI
Micro Power
(6)
(5)
(6)
(7)
(8)
(9)
(10)
(11)
Potatoes
(4a)
Grill 1-2-3
(7)
Roast Veg
Convection
AUTO WEIGHT
(8)
(12)
Chicken
Turbo-Bake
(9)
Combination
Meat
(4b) (13)
(14)
(15)
(10)
Crispy
Top
CHAOS
(5)
(12)
Pastry/
Cake
Delay/
Stand
Clock
lb
g/ oz
more
less
(11)
Stop/Cancel
(14)
(13)
Start
(16)
(15)
(16)
(17)
NN-A813A
* The design of your control panel may
vary from the panel displayed (depending
on colour and shape of pads or buttons),
but the words relating to the pads will be
the same, and function in the same way.
(17)
Display Window
Time Pads
Auto Sensor Microwave
Programs
Auto Sensor Combination
Programs
Auto Weight Combination
Programs
Auto Weight Defrost Programs
Microwave Power Pad
Grill Pad
Convection Pad
TURBO-BAKE Pad
Combination Pad
Delay/Stand Pad:
This can be used to delay a
cooking program for up to 9 hrs
99 mins., or used to time or for
standing (non-cooking) time.
Clock Pad:
Refer to page 15 for setting the
clock.
lb/oz Conversion Pad
More/Less Pads
Stop/Cancel Pad:
Before Cooking:
one press clears your instructions.
During Cooking:
one press temporarily stops the
cooking program. Another press
cancels all your instructions and
the time of day will appear in the
display.
Start Pad:
Press to start operating the oven.
If during cooking the door is
opened or Stop/Cancel Pad is
pressed once, Start Pad has to
be pressed again to continue
cooking.
Door Release Pad
NN-A883/NN-A823*
(1)
AUTO SENSOR
(2)
1
h
10
min
1
min
10
sec
Reheat
Meal
(3)
Veg/Fish
SENSOR COMBI
Micro Power
Potatoes
(6)
(4a)
Grill 1-2-3
(7)
Roast Veg
Convection
AUTO WEIGHT
(8)
Chicken
Turbo-Bake
(9)
Combination
Meat
(4b)
(10)
Crispy
Top
CHAOS
DEFROST
(5)
(12)
Pastry/
Cake
Delay/
Stand
Clock
lb
g/ oz
more
less
(11)
Stop/Cancel
(14)
(13)
Start
(16)
(15)
NN-A883W
(17)
Beep Sound:
A beep sounds when a pad is pressed. If this beep
does not sound, the setting is incorrect. When the
oven changes from one function to another, two beeps
sound. After completion of cooking, five beeps sound.
13
Let’s Start to Use your Oven
NN-A873/NN-A813*
1
Plug in
NN-A883/NN-A823*
Plug into a 13 amp fused electrical socket. You will be reminded to
read your operating instructions.
2
Press Clock Pad
Set clock as a 12hr clock. Set time using time pads. Press clock pad
again. (See page 15 for details).
AUTO SENSOR
AUTO SENSOR
1
h
10
min
1
min
10
sec
Reheat
Meal
Veg/Fish
SENSOR COMBI
Micro Power
Potatoes
3
(This procedure is to burn off the oil used for rust protection in the
oven.) Keep pressing this pad until 250C is in the display window.
Remove all accessories from the oven.
4
Grill 1-2-3
Roast Veg
Press Convection Pad
AUTO WEIGHT
Press Time Pad
Stop/Cancel
more
less
Potatoes
Grill 1-2-3
Convection
AUTO WEIGHT
Chicken
Start
6
NN-A813A
* The design of your control panel
may vary from the panel displayed
(depending on colour and shape of
pads or buttons), but the words
relating to the pads will be the
same, and function in the same way.
7
Meat
Crispy
Top
CHAOS
DEFROST
Pastry/
Cake
Delay/
Stand
Clock
Stop/Cancel
lb
g/ oz
more
less
Start
Demonstration Mode
This is to enable you to experiment setting various programs. (The
letter D will always appear in the display window. This is to confirm
that there is no microwave power produced and it is safe to use the
oven without any food). To select this mode press the clock pad three
times. “Demo mode press any key” will appear. To cancel press the
clock pad a further three times.
14
SENSOR COMBI
Micro Power
Press Start Pad
The time will be displayed in the window and count down. The oven
will beep at the end of the program. The oven is now ready to use.
Caution: Grill elements and oven will be hot.
Pastry/
Cake
lb
g/ oz
Veg/Fish
Press 1 min pad until 5 minutes is displayed in the window.
5
Meat
CHAOS
Clock
10
sec
Combination
Crispy
Top
Delay/
Stand
1
min
Reheat
Meal
Turbo-Bake
Chicken
Combination
10
min
Roast Veg
Convection
Turbo-Bake
1
h
Child Lock
To operate the child lock facility press the Start pad three times, this
will deactivate the microwave. “Lock” will appear in the display and
none of the controls will operate. To clear child lock facility press
Stop/Cancel three times.
NN-A883W
Setting the Clock
Clock
Example of how to set 1.25pm
Press once
Press five times
●
Press Clock Pad
“SET TIME” will appear in the display window,
and the colon starts to blink.
●
1
h
10
min
1
min
10
sec
Clock
Press twice
Inoperable
Press Time Pads
●
Enter time of day by pressing Time Pads
e.g. 1.25pm (12hr clock).
Press Clock Pad
Colon stops blinking. Time of day is now locked
into the display.
N.B.
1. To reset time of day, repeat steps above.
2. The clock will keep the time of day as long as the oven is plugged in and electricity is supplied.
3. This is a 12 hour clock.
Microwave Cooking and Defrosting
There are 6 different microwave power levels available.
Selecting Microwave Power Level
Micro Power
●
Press this pad until the power you require
appears in the display window.
Press
once
twice
3 times
4 times
5 times
6 times
Power
Level
Wattage
High
1000 W
Defrost
270 W
Medium 600 W
Low
440 W
Simmer 250 W
Warm
100 W
●
1
h
10
min
1
min
10
sec
Select Cooking Time.
Start
●
Press Start.
CAUTION: The oven will automatically work on HIGH microwave power if a
cooking time is entered without the power level previously being selected.
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.
15
Microwave Cooking and Defrosting
ACCESSORY TO USE:
When using your oven on MICROWAVE
only, the glass turntable provided must
always be in position. DO NOT attempt
to use microwave only with any metal
accessory in the oven.
Foods reheated or cooked by
MICROWAVE only are normally covered
with a lid or cling film, unless otherwise
stated.
DO NOT place food directly onto the
turntable except in the case of Jacket
Potatoes cooked by MICROWAVE only.
Two Stage Cooking:
e.g. High power 10 minutes followed by Simmer power 20 minutes; Select High power and program 10 minutes then select
second power (Simmer) with second cooking time (20 minutes) then press Start.
Three Stage Cooking:
e.g. High power 5 minutes, Delay 5 minutes, High power 2 minutes; Select first Power level and cooking time, then press
DELAY and time, then select final power level and final cooking time. Then press Start.
Auto Weight Defrost
With this feature you can defrost frozen foods according to the weight. Select the category and set the weight of the food. The
weight can be programmed in pounds and ounces or grams. The weight starts from the minimum weight for each category.
lb
g/ oz
CHAOS
Start
more
less
• Select the desired program by • Press to select g or lb and oz. • Enter the weight by pressing the
pressing pad once, twice or
More & Less pads. The more
three times.
pad will start with the
minimum weight for each
food.
Program
Weight Range
• Press Start.
Suitable Foods
1 Bread
100 - 800g (4oz - 1lb 12oz) Bread and rolls. Turn at beep.
2 Meat Items 200 - 1200g (7oz - 2lb 10oz) Small pieces of meat, minced meat, chicken portions, steaks, chops. Turn at beeps.
3 Meat Joints 400 - 2500g (14oz - 5lb 8oz) Whole chicken, meat joints. Turn at beeps and shield.
16
Auto Weight Defrost Programs
This feature allows you to defrost minced meat, chops, chicken portions, meat joints and bread.
The CHAOS defrost pad should be pressed to select the correct category and then enter in the weight of the food in grams or
pounds and ounces using the appropriate pads (See page 16).
Foods should be placed in a suitable dish, whole chickens and joints of meat should be on an upturned saucer or on a rack.
Chops, chicken portions and slices of bread should be placed in a single layer. It is not necessary to cover the foods.
The CHAOS Theory principle is used in Auto Weight defrost programs to give you a quick and more even defrost.
The CHAOS system uses a random sequence of pulsing microwave energy which speeds up the defrosting process.
During the program the oven will beep to remind you to check the food.
IT IS ESSENTIAL THAT YOU TURN AND STIR THE FOOD FREQUENTLY AND SHIELD IF NECESSARY (See page 18).
On hearing the first beep you should TURN and SHIELD (if possible). On the second beep you should turn the food or break it up.
1st Beep
Turn
or
1st Beep
2nd Beep
Shield
Turn or break up
CATEGORY 1
BREAD
The Bread Program is suitable for defrosting small items e.g. rolls, buns and slices of bread which are
required for immediate use. Small items may feel warm immediately after defrosting. Loaves can also be
defrosted on this program but these will require standing time to allow the centre to thaw out. Standing
time can be shortened if slices are separated and buns and loaves cut in half. Items should be turned
halfway during defrosting. THIS PROGRAM IS NOT SUITABLE FOR CREAM CAKES OR DESSERTS
e.g. cheesecake.
CHAOS
CATEGORY 2
MEAT ITEMS (MINCE/CHOPS/CHICKEN PORTIONS)
It is necessary for mince to be broken up frequently during defrosting and this is best carried out in a large
shallow dish. Chops and chicken portions should be arranged in a single layer and turned frequently.
CATEGORY 3
MEAT JOINTS/WHOLE CHICKENS
Meat joints and chickens will require shielding during defrosting especially if they are particularly fatty
pieces. This is to prevent over defrosting on the outside edges. Smooth foil secured with cocktail sticks
should be used. DO NOT ALLOW THE FOIL TO TOUCH THE WALLS OF THE OVEN. Back fat of joints,
legs, wings and breast bones need shielding (see photograph above). Standing time of at least 1 hour
should be allowed (rolled joints may require longer) before cooking to ensure the centre is fully defrosted.
17
Defrosting Guidelines
By selecting the DEFROST power level
from the microwave power pad, and
setting a time, you can defrost food in
your microwave. The biggest problem is
getting the inside defrosted before the
outside starts to cook.
For this reason a defrost program
alternates between a defrost power and
a standing time. The name for this type
of defrost is cyclic and during the
standing stages there is not any
microwave power in the oven, although
the light will remain on and the turntable
will turn. The automatic stand times
ensure a more even defrost but it is still
necessary to allow for standing time
before use. Place foods in a suitable
container. Meat joints and chickens
should be placed on an upturned saucer
or on a plastic rack if you have one.
TIPS
1 Check foods during
defrosting. Foods vary in
their defrosting speed.
2 It is not necessary to
cover the food.
3 Always turn or stir the
food especially when
the oven “beeps’’. Shield if
necessary (see point 5).
4 Minced meat/chops/chicken
portions should be broken
up or separated as soon
as possible and placed in
a single layer.
Separate chops and small items
e.g. bread slices where possible.
Turn dense foods and meat 2/3
times during defrosting.
18
Chickens and joints of meat will
require shielding during defrosting.
Break up small items e.g. minced
meat, frequently during defrosting.
5 Shielding prevents food
cooking. It is essential
when defrosting chickens
and joints of meat. The
outside thaws out first, so
protect wings/breast/fat
with smooth pieces of
aluminium foil secured with
cocktail sticks.
6 Allow standing time so
that the centre of the food
thaws out.
(minimum 1 hour for joints
of meat and whole
chickens)
Defrosting Foods Using Defrost Power & Time
The times given below are a guideline only. Always check the progress of the food by opening the oven door and then re-starting.
For larger quantities adjust times accordingly. Food should not be covered during defrosting.
Meat
Defrosting Time
Method
Standing Time
Beef/Lamb/
Pork Joint
14-16 mins
450g (1lb)
Place in a suitable dish or on an upturned
saucer or use a rack. Turn 3-4 times. Shield.
60 mins.
Minced Beef
12 mins
450g (1lb)
Place in a suitable dish.
Break up and turn 3-4 times.
15 mins.
Chops
10 mins
450g (1lb)
Place in a suitable dish in a single layer.
Turn twice. Shield if necessary.
15 mins.
Sausages
12 mins.
450g (1lb)
Place in a suitable dish in a single layer.
Turn twice. Shield if necessary.
15 mins.
Bacon
6-7 mins
450g (1lb)
Place in a suitable dish in a single layer.
Turn twice. Shield if necessary.
10 mins.
Stewing Steak
12 mins.
450g (1lb)
Place in a suitable dish.
Break up frequently.
15 mins.
Chicken
13 mins.
450g (1lb)
Place in a suitable dish on an upturned saucer
or use a rack. Turn 3-4 times. Shield.
60 mins.
Chicken Portions
10-12 mins.
450g (1lb)
Place in a suitable dish in a single layer.
Turn twice. Shield if necessary.
30 mins.
Whole
9-10 mins.
450g (1lb)
Place in a suitable dish.
Turn twice. Shield.
15 mins.
Fillets/Steak
7-8 mins.
450g (1lb)
Place in a suitable dish.
Turn twice, separate if necessary.
15 mins.
Prawns
6-7 mins.
450g (1lb)
Place in a suitable dish.
Stir twice during defrosting.
10 mins.
Bread Sliced
5 mins.
400g (14oz)
Place on the turntable.
Separate and rearrange during defrosting.
10 mins.
Slice of bread
30 sec.
30g (1oz)
Place on the turntable on
a piece of kitchen paper.
1-2 mins.
Pastry
51/2 mins.
450g (1lb)
Place on a plate.
Turn over half way.
10-15 mins.
Soft Fruit
6-7 mins.
450g (1lb)
Place in a suitable dish.
Stir twice during defrosting.
10 mins.
Fish
General
19
Using the Delay/Stand Feature
The Delay/Stand Pad is used as a timing pad either before, during or after a cooking program. When the Delay/Stand Pad is
selected with a time, there is no microwave power in the oven during this time.
1. To Set a Standing Time:
Delay/
Stand
Cooking option
&
Time
●
Set the desired
Cooking Program, by
selecting Cooking option
and time required.
●
Then Press the Stand Pad.
●
1
h
10
min
1
min
10
sec
Start
inoperable
Set desired standing time
(max 9hrs 99mins) (10 sec.
pad is inoperable). An “H”
will appear in the display to
denote hours.
●
Press Start Pad. Cooking
program will commence
after which the standing
time will count down.
2. To Set a Delay Start:
Delay/
Stand
●
Press the Delay Pad
Start
●
1
h
10
min
1
min
10
sec
Set Delay time (max 9hrs
99mins) (10 sec. pad is
inoperable). An “H” will
appear in the display to
denote hours.
Cooking option
&
Time
●
Set the complete cooking
program, by entering
Cooking option and time
required.
●
Press Start Pad. Delayed
time will count down then
the cooking program will
start.
NB
1. If the oven door is opened during the stand or delay time, the time in the display window will continue to count down.
2. Delay Start cannot be used before an Auto Program.
3. If the Delay Stand pad is pressed three times, this will turn off the auto guide system. “Operation guide off” will appear once.
The words will not now scroll in the display window. To turn the auto guide back on, press the Delay/Stand pad three times.
“Operation guide on” will appear, and then the words will scroll again.
20
Grilling
The radiant Grill system on the oven gives efficient cooking for a wide variety of foods e.g. chops, sausages, steak, toast, oven
chips etc.
ALWAYS PREHEAT THE GRILL BEFORE USE.
The metal tray must be on the glass turntable when preheating, unless you are using the enamel shelf.
Inoperable
Start
Grill 1-2-3
• Select Grill power.
Press once for Grill 1 (High),
twice for Grill 2 (Medium)
or three times for Grill 3 (Low).
Start
1
h
10
min
1
min
10
sec
• Press Start to preheat.
• Press Time pads to enter
“P” will appear in the display
cooking time. Maximum time is
window. When the grill is
99 mins., 90 secs. 1 h pad is
preheated the oven will beep
inoperable.
and the “P” will flash. Then open
the door and place the food
inside.
• Press Start.
The cooking program will start
and the time in the display will
count down.
NOTE: The Grill will only operate with the oven door closed, and there is no microwave power on the GRILL only program.
GRILLING TIMES
When using the grill to cook foods, once the grill is preheated the cooking times will be similar to traditional grilling. Most foods
will require turning halfway through the cooking time (see section on oven accessories page 22).
The Grill has three variable settings, Grill 1 (High), Grill 2 (Medium) and Grill 3 (Low). Grill 1 will be the hottest.
CAUTIONS:
The oven will automatically work on HIGH microwave power if a cooking time is entered without the Grill level
previously being selected.
THE ACCESSORIES AND SURROUNDING OVEN WILL GET VERY HOT. USE OVEN GLOVES.
21
Grilling
OVEN ACCESSORIES TO USE
When grilling foods the Glass Turntable should be in position, with the High Wire Rack and the Metal Tray on top. The
splash guard is placed inside the metal tray when cooking fatty foods. Or the enamel shelf can be used for grilling large
quantities of food or to brown off a dish of food, but we do not recommend using this for fatty foods that can splatter.
Place food on Splash Guard in the Metal
Tray on the High Wire Rack on
Turntable.
The splash guard will allow fat to drip
through into the Metal Tray which will
prevent excess splatter and smoke when
grilling steaks, chops and other fatty
foods.
After turning, return food to the oven,
close door and press START. The oven
will continue to count down the
remaining cooking time. It is quite safe to
open the oven door at any time to check
the progress of the food as it is grilling.
Most foods require turning halfway
during cooking. When turning food, open
oven door and CAREFULLY remove the
Metal Tray, Splash Guard and High Wire
Rack or enamel shelf by holding the
accessories firmly. Use oven gloves
when removing accessories as they will
be very hot, and so will the roof and
walls of the oven.
GUIDELINES
1.
There is no microwave power on the GRILL only program.
2.
Use the accessories provided, as explained above.
3.
The Grill will only operate with the oven door closed.
4.
Most meat items e.g. bacon, sausages, chops can be cooked on the hottest setting - GRILL 1.
5.
GRILL 2 and GRILL 3 are used for more delicate foods or those that require a longer grill time e.g. fish or chicken portions.
6.
ALWAYS PREHEAT THE GRILL WITH THE METAL TRAY ON GLASS TURNTABLE, UNLESS YOU ARE USING THE
ENAMEL SHELF.
7.
NEVER COVER THE FOOD WHEN GRILLING.
8.
ALWAYS USE OVEN GLOVES WHEN REMOVING THE FOOD AND ACCESSORIES AFTER GRILLING AS THE OVEN
AND ACCESSORIES WILL BE VERY HOT.
9.
After Grilling it is important that the Grill accessories are removed for cleaning before reuse and that the oven walls and floor
are wiped with a cloth squeezed in hot soapy water to remove any grease. DO NOT PUT ACCESSORIES IN DISH
WASHER.
22
Convection Cooking
Your Dimension 4 Combination Oven can be used as a conventional oven using the CONVECTION mode which incorporates a
heating element with a fan.
Convection cooking is ideal for all cakes, pastries, yorkshire puddings and roast meats.
You can cook on one or two levels when using convection cooking. See individual recipes and guidelines on page 24 and 25 for
recommended accessories to use.
For best results always place food in a preheated oven. If you wish to cook on the turntable, the metal tray must be on top of the
glass turntable when preheating and cooking. If you wish to use the shelves you can preheat with or without the shelves in
position.
Start
Convection
●
Press to select oven
temperature. The oven starts at
150 °C and then for each press
the temperature will count up in
10 °C stages to 250 °C, then to
40 °C, 100 °C, 110 °C etc.
●
Press Start to preheat. A “P” will
appear in the display window.
When the oven is preheated
the oven will beep and the “P”
will flash. Then open the door
and place the food inside.*
●
1
h
10
min
1
min
10
sec
Start
Inoperable
Press Time Pads to enter
cooking time. Maximum
cooking time is 9 hours, 99
minutes. The 10 sec pad is
inoperable.
●
Press Start Pad.
* Note: Open the door using the Door Release Pad, because if the Stop/Cancel Pad is pressed the program may be cancelled.
Then if the time was entered the oven would revert to cooking on microwave only.
The oven will maintain the selected temperature for approximately 30 minutes. If no food has been placed inside the oven or a
cooking time set, then it will automatically cancel the cooking program and revert to time of day.
CAUTIONS:
The oven will automatically work on HIGH Microwave Power if a cooking time is entered without the oven temperature
previously being selected.
THE ACCESSORIES AND THE SURROUNDING OVEN WILL GET VERY HOT. USE OVEN GLOVES.
23
Convection Cooking
GUIDELINES
When using the oven as a CONVECTION oven, there is NO MICROWAVE POWER, i.e. the oven is operating as a
conventional oven and you can use all your standard metal baking tins and ovenware.
It is possible to cook on one or two levels when using convection cooking.
OVEN ACCESSORIES TO USE
ONE LEVEL COOKING.
If cooking on one level, you can use one of the shelves on the lower level, or you can use the round metal tray on top of the glass
turntable.
If using the turntable the food is then placed on the Low Rack or directly onto the Metal Tray. When cooking meat or other fatty
foods ensure that the Splash Guard is also in position. Follow your individual recipe guidelines.
Roasting Meat: Glass Turntable, Metal
Tray, Splash Guard and Low Rack.
Baking: Glass Turntable, Metal Tray, Low
Rack.
If using a shelf, place on the lower level. You can use the enamel shelf as a baking dish for roasting meat or potatoes, and the
wire shelf for baking Swiss rolls or large dishes of food, that can not fit on the turntable.
Roasting Meat / Potatoes: Enamel Shelf
on Lower Level.
24
Baking: Wire Shelf on Lower Level.
TWO LEVEL COOKING
When cooking on two levels use both the shelves supplied, with the enamel shelf on the lower level and the wire shelf on the
upper level.
Depending on the recipe, you can preheat with or without the shelves in position. See individual recipes for details.
Cooking Large Dishes of Food
Batch Baking
The shelves are ideal for batch baking and when cooking in a large dish that will not turn on the turntable.
Ensure that the shelves are inserted correctly, and are secure before use.
Do not place a dish of food weighing more than 5Kg (11 lb) on each shelf.
ALWAYS USE OVEN GLOVES WHEN REMOVING THE FOOD AND ACCESSORIES AFTER COOKING AS THE OVEN &
ACCESSORIES WILL BE VERY HOT.
MAKE SURE THAT YOU HOLD THE DISH AND/OR SHELVES FIRMLY WHEN YOU ARE REMOVING THEM FROM THE
OVEN AS IF THEY ARE ALLOWED TO TILT HOT FOOD OR OIL COULD SPILL.
Guideline to Oven Temperatures
TEMP
°C
40°C
100°C
110°C
120°C
130°C
140°C
150°C
160°C
170°C
USE
Proving Bread
Pavlova
Meringues
Slow drying Herbs
Large Rich Fruit Cakes
To start Rich Fruit Cakes
(then reduce)
Gingerbread, Cookies
Shortbread, Small Tarts
TEMP
°F
90°F
200°F
225°F
250°F
275°F
300°F
325°F
GAS
MARK
1/8
1/4
1/4
1/2
1
2
3
TEMP
°C
180°C
190°C
200°C
210°C
220°C
230°C
240°C
250°C
USE
TEMP
°F
350°F
375°F
Souffle, Victoria Sandwich
Lemon Meringue Pie, Mince
Pies, Treacle Tarts, Stuffed
Chicken, Roulades
Choux Pastry, Scones, Bread, 400°F
Sausage Rolls, Vol-au-Vents, 425°F
Roast Potatoes, Yorkshires
Biscuits
450°F
475°F
GAS
MARK
4
5
6
7
8-9
For best results always place food in a preheated oven.
Don’t forget that for ease of programming of the most commonly used temperatures, your oven will start at
150°C and count up in 10°C stages to 250°C, then back to 40°C, 100°C and 110°C etc.
Food is generally cooked UNCOVERED - unless it is a casserole or you wish to use roasting bags for joints.
25
TURBO-BAKE Cooking
The oven can be programmed to cook or reheat food by the grill and the convection oven working simultaneously, to give foods
that extra crispness and colour. This is known as TURBO-BAKE and can often reduce traditional oven cooking times.
ALWAYS PREHEAT BEFORE USE.
The Metal Tray must be on the Glass Turntable when preheating, unless you are using the enamel shelf on the lower level.
Start
Grill 1-2-3
Turbo-Bake
• Press to select oven temperature. The oven
starts at 150°C, and then for each press the
temperature will count up in 10°C stages to
250°C, then to 100°C, 110°C etc.
• Press to select Grill power, if you wish to
adjust from Grill 2 (Medium) to select Grill 3
(Low), or Grill 1 (High).
• Press Start to preheat. “P” will appear in the
display window. When the oven is preheated
the oven will beep and the “P” will flash.
Then open the door and place the food
inside.*
*NOTE: Open the door using the door release pad, because if the STOP/CANCEL pad is pressed the program may be
cancelled. Then if the time was entered the oven would revert to cooking on Microwave only.
1
h
10
min
1
min
10
sec
Start
Inoperable
• Press Time Pads to enter cooking time. Maximum time is
9 hours, 99 minutes. The 10 sec. pad is inoperable.
• Press Start.
CAUTIONS:
The oven will automatically work on HIGH Microwave Power if a cooking time is entered without the oven
temperature and Grill setting previously being selected.
THE ACCESSORIES AND THE SURROUNDING OVEN WILL GET VERY HOT. USE OVEN GLOVES.
26
TURBO-BAKE Cooking
OVEN ACCESSORIES TO USE
When using TURBO-BAKE the Glass Turntable should be in position and must have the Metal Tray placed on top.
Or the enamel shelf can be used for Turbo-Bake cooking, on the lower level, when cooking larger quantities of food.
Food can be placed on the Low Rack or Metal Tray on High Wire Rack - see individual recipe for guidelines. When cooking meat
or fatty foods, the Splash Guard should be placed inside the Metal Tray, but underneath the Low Rack (see below).
The Splash Guard reduces
splattering of hot fat from the
otherwise open Metal Tray.
GUIDELINES
Individual small items can be
placed on the Metal Tray on the
High Wire Rack on the Glass
Turntable.
Using TURBO-BAKE can reduce traditional oven cooking times
(see table below) - all foods were cooked on the low rack, with metal
tray on glass turntable.
Always place food in a preheated oven.
Food is cooked UNCOVERED.
DO NOT USE PLASTIC CONTAINERS.
FOOD
WEIGHT TRADITIONAL OVEN
TURBO-BAKE
Cheese and Tomato
Thin and Crispy
Pizza
350 g
10-12 mins.
200°C
5-6 mins.
250°C + Grill 1
Southern Fried
Chicken portions
800 g
30-35 mins.
200°C
20 mins.
250°C + Grill 1
Chicken Samosas
200 g
14 mins.
200°C
10 mins.
220°C + Grill 2
Chargrilled
Vegetable Ciabatta
355 g
14 mins.
200 °C
10 mins.
250°C + Grill 2
27
Combination Cooking
Your oven has three methods of cooking by Combination.
1. Convection and Microwave
2. Grill and Microwave
COMBINATION cooking is ideal for many
foods. The microwave power cooks them
quickly, whilst the oven, grill or both gives the
traditional browning and crispness.
All this happens simultaneously resulting in
most foods being cooked in 1/2-2/3 of the
conventional cooking time.
There is no need to preheat on
COMBINATION programs, EXCEPT when
cooking pastry and using a COMBINATION
program of Grill and Microwave.
3. TURBO-BAKE and Microwave
It is possible to use smooth seamed metal
tins and foil containers on COMBINATION but
they must be placed directly onto the metal
tray on the glass turntable. They must not be
placed directly onto the Low Rack, or arcing
will occur.
If you experience arcing, which is when you
see blue sparks or hear crackling noises, the
metal container is unsuitable or you have
insufficient food in the oven. You should stop
the program immediately and change the
Grill 1-2-3
Start
●
Micro Power
Convection
or
●
PREHEAT IF NECESSARY
or
Combination
Press Combination pad.
1
h
10
min
1
min
10
sec
Turbo-Bake
●
Set cooking time. 10 sec. pad
is inoperable.
Select first cooking
mode.
●
Select microwave power.
Options available depend
on first cooking mode
selected.
●
Press if preheating.*
Start
* NOTE:
When placing food in the oven after preheating, just open the door
using the Door Release Pad, because if STOP/CANCEL Pad is
pressed the program may be cancelled. Then, if the time was
entered, the oven would revert to cooking on microwave only.
●
Press Start pad.
CAUTIONS:
The oven will automatically work on HIGH microwave power if a
cooking time is entered without the power level previously being
selected.
Take care to use oven gloves when removing dishes from the
oven - especially when turning or stirring foods as the oven walls
and roof will be very hot.
28
container or re-program to CONVECTION
only.
To cook successfully by COMBINATION you
should always use a minimum of 200 g (7oz)
food. Small quantities should be cooked by
Convection, Grill or TURBO-BAKE.
CONTAINERS TO USE
DO NOT use plastic MICROWAVE containers on Combination
Programs (unless suitable for combination cooking). Dishes must
be able to withstand the heat of the top grill - heatproof glass e.g.
Pyrex® or ceramic are ideal. But do not put dishes on the High Wire
Rack directly under the grill, use the Low Rack.
OVEN ACCESSORIES
When using any Combination cooking program the Glass
Turntable should be in position and must have the Metal Tray
placed on top.
Combination 1. Convection and Microwave
This is the most popular combination mode combining convection heat with microwave power. Casseroles, meat joints, jacket potatoes and
pastries are very successful using this combination. Unsuitable foods are those which contain whisked eggs, meringues, rich fruit cakes, biscuits
and yorkshire puddings.
It is not necessary to preheat except when cooking pastry dishes, to achieve a better result. For pastry dishes preheat oven to 210°C on
Convection so that the oven is hot, and then select the desired Combination program.
Combination
Micro Power
Convection
• Press Combination Pad.
• Press to select oven temperature. The oven • Press Micro Power Pad to select Microwave
starts at 150°C, and then for each press the
setting. HIGH & DEFROST are not available.
temperature will count up in 10°C stages to
250°C, then to 100°C, 110°C etc.
1
h
10
min
1
min
10
sec
Start
Inoperable
• Press to enter required cooking time. 10 sec pad is inoperable.
CAUTION:
The oven will automatically
work on HIGH Microwave
Power if a cooking time is
entered without the power
level previously being
selected.
• Press Start Pad.
OVEN ACCESSORIES TO USE
When using Combination cooking the Glass Turntable should be in position and must have the Metal Tray on top.
Non-metallic dishes or items of food can
be placed directly onto the Low Rack on
the Metal Tray on the Glass Turntable.
Small items should be placed in a
heatproof dish on the Low Rack.
Joints and portions of meat should be
placed on the Low Rack with Splash
Guard on the Metal Tray on the Glass
Turntable.
Recipes using foil or metal containers
e.g. cakes and pastries should be
placed directly onto the Metal Tray on
Glass Turntable.
29
Combination 1. Convection and Microwave
GUIDELINES
• Food is usually cooked UNCOVERED.
• After cooking it is important that the accessories are removed for cleaning before re-use and that the oven walls and floor are
wiped with a cloth squeezed in hot soapy water to remove any grease. DO NOT PUT ACCESSORIES IN THE DISHWASHER.
The chart below gives suggestions for Combination programs. For cooking times refer to cooking charts or
a similar recipe in the book. It is not possible to use HIGH or DEFROST Microwave Power in this mode.
Press Combination Pad first, then select CONVECTION temperature.
Lastly, select Microwave Power and set cooking time.
Oven Temperature
Microwave Power
Use
230°C
SIMMER
230°C
WARM
220°C
SIMMER
Quiche, Frozen Lasagne, Cottage Pie, Fish Pie
190°C
SIMMER
Whole Chicken / Turkey
180°C
SIMMER
Joints Lamb - Beef
170°C
LOW
160°C
WARM
Frozen Garlic Baguette
Part-baked Rolls
Sausage Rolls, Apple Pie, Bread & Butter Pudding
Joints Pork
Cakes, Casseroles
Foods should always be cooked until browned and piping hot.
CAUTION:
ALWAYS USE OVEN GLOVES WHEN REMOVING DISHES FROM THE OVEN - ESPECIALLY WHEN TURNING OR
STIRRING FOODS, AS THE ACCESSORIES AND SURROUNDING OVEN WILL GET VERY HOT.
30
Combination 2. Grill and Microwave
This Combination mode is suitable for
foods which are normally grilled and for
reheating small savoury items.
It is necessary to preheat when using
this Combination mode and food
should always be cooked uncovered.
Do not use this program with less than
200 g (7 oz) of food.
Grill 1 - HIGH
Grill 2 - MEDIUM
Grill 3 - LOW
To Preheat Grill
Combination
Grill 1-2-3
• Press Combination Pad.
• Select Grill Power. Press
once for Grill 1 (High), twice
for Grill 2 (Medium) or three
times for Grill 3 (Low).
Micro Power
• Select Microwave Power.
Keep pressing this pad until
the power you require
appears in the display
window. Options available
depend on Grill Power
selected.
Start
• Press Start to preheat. “P”
will appear in display
window. When grill is
preheated “P” will flash and
oven will beep. Just open the
door and place food inside.*
NOTE: If you preheat the Grill as shown above the Microwave Power will not operate until the time pads are entered.
* After preheating just open the oven door and place food inside. Do not press Stop/Cancel Pad as you may cancel the program, then if time is
entered the oven would revert to cooking on Microwave only.
1
h
10
min
1
min
10
sec
Start
Inoperable
• Press to enter required cooking time. 10 sec. pad is inoperable.
• Press Start Pad.
CAUTION:
The oven will automatically work on HIGH Microwave Power if a cooking time is entered without the power level
previously being selected.
31
Combination 2. Grill and Microwave
OVEN ACCESSORIES TO USE
When using Combination cooking the Glass Turntable should be in position and must have the Metal Tray on top, when
preheating.
After preheating food should be
placed directly onto the Metal
Tray or on the Splash guard
inside the Metal Tray, which sits
on the High Wire Rack. This is
then placed on the Glass
Turntable.
GUIDELINES
• Food is always cooked UNCOVERED.
• To turn food just press the door release pad, remove the Metal Tray and High Wire Rack, turn the food, return to the oven, close
the door and press START pad. The oven will continue to countdown the remaining cooking time.
• After Grilling it is important that the Grill accessories are removed for cleaning before reuse and that the oven walls and floor are
wiped with a cloth squeezed in hot soapy water to remove any grease. DO NOT PUT ACCESSORIES IN THE DISHWASHER.
We suggest the following options for this Combination mode.
Grill Setting
Microwave Power
Use
1
MEDIUM
Frozen Potato Products
2
SIMMER
Frozen Breaded Fish
For advice on cooking times refer to cooking charts and recipes in this book.
Foods should always be cooked until browned and piping hot.
CAUTION:
ALWAYS USE OVEN GLOVES WHEN REMOVING DISHES FROM THE OVEN - ESPECIALLY WHEN TURNING
OR STIRRING FOODS, AS THE ACCESSORIES AND SURROUNDING OVEN WILL GET VERY HOT.
32
Combination 3. TURBO-BAKE and Microwave
This Combination mode is very useful for foods which require quick browning or crisping.
Unsuitable foods are casseroles, cakes, meringues, pastries with sweet fillings, foods containing whisked eggs and yorkshire
puddings.
It is not necessary to preheat and food should always be cooked uncovered.
Combination
Turbo-Bake
• Press Combination Pad.
Grill 1-2-3
Micro Power
• Press to select oven
• Press to select Grill Power, if • Press to select Microwave
temperature. The oven starts
you wish to adjust from
Power. The options available
at 150°C, and then for each
Grill 2 (Medium) to Grill 3
will depend on the other
press the temperature will
(Low) or Grill 1 (High).
cooking modes previously
count up in 10°C stages to
selected.
250°C, then to 100°C, 110°C
etc.
1
h
10
min
1
min
10
sec
Start
Inoperable
• Press to enter required
cooking time. The 10 sec.
pad is inoperable.
• Press Start Pad.
CAUTION:
The oven will automatically work on HIGH Microwave Power if a cooking time is entered without the power level
previously being selected.
33
Combination 3. TURBO-BAKE and Microwave
OVEN ACCESSORIES TO USE
When using Combination cooking the Glass Turntable should be in position and must have the Metal Tray on top.
Non-metallic dishes or items of food
can be placed directly onto Low Rack
on the Metal Tray on the Glass
Turntable. Small items should be
placed in a heatproof dish on the
Low Rack.
Food can also be placed directly onto
the Metal Tray on the High Wire
Rack on the Glass Turntable.
GUIDELINES
• Food is always cooked UNCOVERED.
• After cooking it is important that the accessories are removed for cleaning before re-use and that the oven walls and floor are
wiped with a cloth squeezed in hot soapy water to remove any grease. DO NOT PUT ACCESSORIES IN THE DISHWASHER.
We suggest the following options for this Combination mode.
TURBO-BAKE
(Oven temp)
Grill
Microwave Power
Use
250°C
1
SIMMER
Jacket potatoes
230°C
1
WARM
Fresh breaded fish fillets
230°C
3
SIMMER
Frozen breaded fish fillets
220°C
1
SIMMER
Reheat meat pies
220°C
3
SIMMER
Frozen thin & crispy pizza
For advice on cooking times refer to cooking charts and recipes in this book.
Foods should always be cooked until browned and piping hot.
34
CAUTION:
ALWAYS USE OVEN GLOVES
WHEN REMOVING DISHES
FROM THE OVEN ESPECIALLY WHEN TURNING
OR STIRRING FOODS, AS THE
ACCESSORIES AND
SURROUNDING OVEN WILL
GET VERY HOT.
Auto Sensor and Sensor Combi Cook Programs
These features allow you to cook or reheat foods automatically. There is no need to enter the weight, as these programs use a humidity sensor
which will automatically select the correct Microwave power level and/or Combination setting and calculate the correct cooking time.
Adjust to Taste
AUTO SENSOR
Reheat
Meal
The Sensor programs cook foods for average
tastes. You are able to adjust the cooking
programs to your own taste by pressing the
MORE/LESS pad.
Start
SENSOR COMBI
more
Potatoes
less
• Select the desired Auto Sensor program, by • Press Start. The food category will be
pressing the pad. The pad can be pressed
repeated in the display window until the oven
After selecting the Sensor program, but
once or twice to select one of the two
calculates the cooking time after detecting a
BEFORE pressing START. The oven will
programs available.
burst of steam. DO NOT open the oven door
until the remaining cooking time appears in
automatically cook the food 10% More or
the display window.
10% Less.
IMPORTANT NOTES:
1. If you select an Auto Sensor program directly after plugging in the oven an initial warm up period will automatically count down in the display
window, after which the sensor programs may be operated.
2. The Sensor Programs cannot be used when the oven is hot. If “HOT” appears in the display window, when trying to set a Sensor program, do
not press Stop/Cancel. A fan will automatically operate to cool the oven within 10-15 minutes, as long as the word “HOT” is left in the display,
otherwise cooling may take longer. If in a hurry, cook the food manually, i.e. select the correct power level and cooking time.
Guidelines for Use
The Auto Sensor Programs are designed to take the guesswork out of cooking or reheating your food. They must ONLY be used for the foods
described.
1. Only cook foods within the weight ranges described (see table below).
2. Only use the accessories as indicated on page 36.
3. It is essential when using the Auto Sensor programs 1-4, 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 5-8, as they use a Combination of Microwave and Convection oven and/or Grill and it will
prevent the food browning. The heat of the grill will also melt any plastic covering.
5. Always choose a container size that is suitable for the quantity of food i.e. do not allow too large a headspace or the food may not be cooked
correctly.
6. Most foods benefit from a STANDING time after cooking on an Auto Program, to allow heat to continue conducting to the centre.
7. To allow for some variations that occur in food, check that food is thoroughly cooked and piping hot before serving.
Minimum/Maximum Weights to use on Auto Programs
Sensor Combi Programs
Auto Sensor Programs
Program
Minimum
Maximum
Program
Minimum
Maximum
Chilled Meal
Frozen Meal
Fresh Vegetables
Fresh Fish
300 g (11oz)
300 g (11oz)
100 g (4oz)
100 g (4oz)
600 g (1lb 5oz)
600 g (1lb 5oz)
900 g (2lb)
900 g (2lb)
Jacket Potatoes
Frozen Potato Products
Roast Potatoes
Roast Vegetables
200 g (7oz)
200 g (7oz)
400 g (14oz)
400 g (14oz)
1500 g (3lb 5oz)
500 g (1lb 2oz)
1000 g (2lb 2oz)
1000 g (2lb 2oz)
35
Auto Sensor and Sensor Combi Cook Programs
Auto Programs must ONLY be used for the foods described below. Programs 1-4 use Microwave power only, Programs 5-8 use Combination of
Convection and/or Grill and Microwave. For perfect results ensure that the oven is cold before using any sensor program.
Reheat
Meal
1 Chilled Meal
This program is for reheating a chilled
convenience meal that can be stirred.*
Foods must be in a suitable
microwaveable container and have the
film pierced. Place on turntable, press the
pad once. Press START. Stir halfway.
Allow to stand for 1 minute. Ensure that
the food is piping hot, stir before serving.
M Note: Large pieces of fish/meat in a thin
sauce, may require longer cooking.
*IMPORTANT NOTE: This program is not suitable for foods that cannot
be stirred e.g. Lasagne/Shepherds Pie. These foods can be cooked on
the Crispy Top program for ‘Chilled and Frozen’ dishes.
Veg/Fish
3 Fresh Vegetables
To cook FRESH vegetables e.g. carrots,
cauliflower, not suitable for potatoes.
Place prepared vegetables into a shallow
container on turntable. Add 90ml (6tbsp)
of water. Cover with pierced cling film or
lid. Press the pad once. Press START.
2 Frozen Meal
M
This program is for reheating a frozen
convenience meal that can be stirred.*
Foods must be in a suitable
microwaveable container which is
covered. Press the pad twice. Press
START. After the oven beeps, stir the food
and re-cover with pierced cling film.
Continue to cook for remainder of the
time. Allow to stand for 2 minutes. Ensure
food is piping hot. Stir again before
serving.
4 Fresh Fish
To cook FRESH fish. Shield the thinner
portions. Place in a shallow container on
turntable. Add 15ml (1tbsp) liquid. Cover
with pierced cling film or lid. Press the
pad twice. Press START.
M
M
Potatoes
5 Jacket Potatoes
To cook jacket potatoes with a crisper
drier skin. Choose medium sized
potatoes 200-250g (7-9oz), for best
results. Wash and dry potatoes and prick
with a fork several times. Place on Low
Rack on Metal Tray on Glass Turntable.
Press the pad once. Press START.
6 Frozen Potato Products
C
C
Roast Veg
8 Roast Vegetables
7 Roast Potatoes
C
36
For roasting potatoes. Cut potatoes into
even sized pieces and place in heatproof
ceramic or Pyrex® dish with 45ml (3tbsp)
oil. Place dish on Low Wire Rack on
Metal Tray on Glass Turntable. Press the
pad once. Press START. Turn at least
twice during cooking.
M
= Microwave cooking only
C
C
To cook FROZEN oven chips and potato
products, e.g. Hash Browns, Croquettes,
etc,. that are suitable for GRILLING.
Spread potato products out on Metal Tray
and place on High Wire Rack on Glass
Turntable. Press the pad twice. Press
START. Turn during cooking. For best
results cook in a single layer.
Note: As products vary, check before the
end of cooking to assess browning.
For roasting assorted vegetables. Cut
vegetables into even sized chunks and
place in heatproof ceramic or Pyrex®
dish with 45ml (3tbsp) oil. Place dish on
Low Wire Rack on Metal Tray on Glass
Turntable. Press the pad twice. Press
START. Turn at least twice during
cooking.
= Combination e.g. Convection + Micro power
or Grill + Micro Power
Auto Weight Cook Programs
This feature allows you to cook or reheat eight foods by setting the weight only. The oven determines the Microwave power level and/or
Combination setting, then the cooking time automatically. Select the category of food and then just enter the weight. The weight can be entered in
grams or pounds and ounces.
lb
g/ oz
Chicken
more
less
Start
Pastry/
Cake
●
Select the desired Auto
Weight Program, by pressing
the pad.
The pad can be pressed once
or twice to select one of the
two programs available.
●
Press to select grams or
pounds and ounces.
●
Enter the weight by pressing
the more and less pads.
●
Press Start.
Guidelines for Use
The Auto Weight Programs are designed to take the guesswork out of cooking or reheating your food. They must ONLY be used for foods
described.
1. Only cook foods within the weight ranges described (see table below).
2. Only use the accessories as indicated on page 38.
3. Do NOT cover food unless stated, as programs 9 - 16 use a Combination of Microwave and Grill and/or Convection, and it will prevent the food
from browning. The heat of the grill and/or oven will also melt any plastic covering.
4. Most foods benefit from a STANDING time after cooking on an Auto Program, to allow heat to continue conducting to the centre.
5. To allow for some variations that occur in food, check that food is thoroughly cooked and piping hot before serving.
6. ALWAYS weigh the chicken, DO NOT rely on the packet weight. Remove leg tips if necessary for easy rotation of large chickens.
Minimum/Maximum Weights to use on Auto Weight Programs
Program
Minimum
Maximum
Whole Chicken
1000 g (2lb 2oz)
2600 g (5lb 12oz)
Chicken Portions
300 g (11oz)
1500 g (3lb 5oz)
Beef/Lamb
500 g (1lb 2oz)
2500 g (5lb 8oz)
Casserole
800 g (1lb 12oz)
2000 g (4lb 6oz)
Chilled Crispy Top
300 g (11oz)
600 g (1lb 5oz)
Frozen Crispy Top
300 g (11oz)
600 g (1lb 5oz)
Bake Pastry
600 g (1lb 5oz)
1000 g (2lb 2oz)
Bake Cake
400 g (14oz)
1300 g (2lb 14oz)
37
Auto Weight Cook Programs
Auto Programs must ONLY be used for the foods described below.
Chicken
9 Whole Chicken
C
10 Chicken Portions
To cook WHOLE FRESH unstuffed
chickens. Cook stuffing separately. Place
chicken on Low Rack with Splash Guard
on Metal Tray and place on Glass
Turntable. Press pad once, enter the
weight of the chicken, then press START.
Start cooking breast side down and turn
halfway, taking care
with hot juices.
Stand for 5 minutes.
Meat
C
12 Meat - Casserole
11 Meat - Beef/Lamb
To cook a joint of beef or lamb. Place joint
on Low Rack with Splash Guard on Metal
Tray and place on Glass Turntable.
Press pad once, enter the weight of the
joint and press START. Turn halfway.
C
C
Crispy
Top
13 Chilled Crispy Top
14 Frozen Crispy Top
For reheating and browning chilled
purchased savoury dishes e.g. Lasagne
or Shepherds Pie. Remove any lid or
covering. If in a foil container, transfer to
a similar sized heatproof dish and place
on Low Rack on Metal Tray and place on
Glass Turntable. If using a heatproof
C plastic-based dish in which food is
purchased, take care and support
underneath when removing from oven.
Press pad once. Enter weight. Press START.
DO NOT COVER. Stand for 1 minute before
Pastry/
Cake
serving. Ensure the food is piping hot.
16 Bake Cake
15 Bake Pastry
C
38
C
Always use metal pie plates with solid
bases or round baking sheets. Preheat
the oven to Convection 210°C with Metal
Tray in place. When preheated cancel
the convection program. Place the pie
plate onto Metal Tray on Glass Turntable.
Press pad once, enter the weight of the
pie (excluding the dish) and press
START.
M
= Microwave cooking only
C
C
For cooking chicken quarters e.g. leg
quarters, breast quarters with bone. DO
NOT use for drumsticks, boneless
breasts or thighs. Place chicken on Low
Rack with Splash Guard on Metal Tray
on Glass Turntable.
Press pad twice, enter the weight of the
chicken, then press START. Turn during
cooking if necessary.
For cubed meat (e.g. braising steak,
lamb, pork, not chicken) and vegetables.
Place in a suitable sized casserole dish
with stock. Use a minimum of 450 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 pad twice, enter the
weight (excluding the dish) and press
START. When oven beeps, stir the
casserole.
For reheating and browning frozen
purchased savoury dishes e.g. Lasagne.
Remove any lid or covering. If in a foil
container, transfer to a similar sized
heatproof dish and place on Low Rack
on Metal Tray and place on Glass
Turntable. If using heatproof plasticbased dish in which food is purchased,
take care and support underneath when
removing from oven. Press pad twice,
enter the weight and press START. DO
NOT COVER. Allow to stand for
1 minute. Ensure the food is piping hot.
A range of medium textured cakes can
be cooked. Use smooth, and preferably
seamless, metal cake tins. Place directly
onto the Metal Tray on the Glass
Turntable. DO NOT use spring form tins.
Preheat oven to convection 160°C with
Metal Tray in place. When preheated
cancel the convection program. Press
pad twice, enter the weight of the cake
(excluding tin) and press START.
= Combination e.g. Convection + Micro power
or Grill + Micro Power
Cooking and Reheating Guidelines
Most foods reheat very quickly in your oven by HIGH power. Meals can be brought
back to serving temperature in just minutes and will taste freshly cooked and NOT
leftover. Always check food is piping hot and return to oven if necessary.
As a general rule, always cover wet foods, e.g. soups, casseroles and plated meals.
Do not cover dry foods e.g. bread rolls, mince pies, sausage rolls etc.
The charts on pages 40-52 show you the best way to cook or reheat your favourite
foods. The best method depends on the type of food.
Remember when cooking or reheating any food that it should be stirred or turned
wherever possible. This ensures even cooking or reheating on the outside and in the
centre.
When is food reheated?
Food that has been reheated or cooked should be served “piping hot” i.e. steam
should be visibly emitted from all parts. As long as good hygiene practices have
been followed during the preparation and storage of the food, then cooking or
reheating presents no safety risks.
Foods that cannot be stirred should be cut with a knife to test that they are
adequately heated throughout. Even if a manufacturer’s instructions or the times in
the cookbook have been followed, it is still important to check the food is heated
thoroughly. If in doubt, always return to the oven for further reheating.
If you cannot find the equivalent food in the chart then choose a similar type and
size listed and adjust the cooking time if necessary.
MINCE PIES - CAUTION
REMEMBER even if the pastry is cold
to the touch, the filling will be piping hot
and will warm the pastry through. Take
care not to overheat otherwise burning
can occur due to the high fat and sugar
content of the filling. Check the
temperature of the filling before
consuming to avoid burning your mouth.
CHRISTMAS PUDDINGS AND
LIQUIDS - CAUTION
Take great care when reheating these
items. See Page 6.
Do not leave unattended.
Do not add extra alcohol.
BABIES’ BOTTLES - CAUTION
Milk or formula MUST be shaken
thoroughly before heating and again at
the end and tested carefully before
feeding a baby.
See page 40 for details.
PLATED MEALS
CANNED FOODS
Everyone’s appetite varies and reheat
times depend on meal contents. Dense
items e.g. mashed potato, should be
spread out well. If a lot of gravy is
added, extra time may be required.
Place denser items to the outside of the
plate. Between 3-5 mins. on HIGH
power will reheat an average portion. If
stacking two meals, heat on HIGH
power for 6-7 mins. and change the
meals over halfway.
Remove foods from can and place in a
suitable dish before heating.
SOUPS
Use a bowl and stir before heating and
at least once through reheat time and
again at the end.
WE DO NOT RECOMMEND THAT YOU
USE YOUR MICROWAVE TO
STERILISE BABIES’ BOTTLES. If you
have a special microwave steriliser we
urge extreme caution, due to the low
quantity of water involved. It is vital to
follow the manufacturers instructions
implicitly.
CASSEROLES
Stir halfway through and again at the
end of heating.
39
Reheating Charts
The times given in the charts below are a guideline only, and will vary depending on STARTING temperature, dish size etc.
HEATING CATEGORY
Your oven is Heating Category E and this is displayed on the
front of your oven door. The information on this label will
assist you in using new instructions on food packs to enable
you to program the best heating time in your oven.
1000W
E
The IEC (60705)
power output (watts)
The heating category for
small packs of food
Microwave symbol
Food
Weight/
Quantity
Power
Level
Time to
Select (approx)
Instructions/Guidelines
BABIES BOTTLES – CAUTION
For 7-8 fl.oz of milk from fridge temperature, remove top and teat. Heat on HIGH Power for 25-30 secs. CHECK CAREFULLY
For 3 fl.oz of milk from fridge temperature, remove top and teat. Heat on HIGH Power for 10-15 secs. CHECK CAREFULLY
N.B. Liquid at the top of the bottle will be much hotter than at the bottom of the bottle and must be shaken thoroughly before checking the temperature.
Milk or formula must always be tested carefully before feeding a baby.
BREAD – Pre-cooked – Fresh – N.B. Breads reheated by Microwave will have a soft base.
HIGH power
15-20 secs.
Place on micro-safe plate on turntable. Do not cover.
or GRILL 1
2-3 mins.
Place on heatproof plate on turntable. Do not cover.
HIGH power
30-40 secs.
Place on micro-safe plate on turntable. Do not cover.
or GRILL 1
3-5 mins.
Place on heatproof plate on turntable. Do not cover.
HIGH power
15-20 secs.
Place on micro-safe plate on turntable. Do not cover.
or GRILL 1
3-4 mins.
Place on heatproof plate on turntable. Do not cover.
HIGH power
30-40 secs.
Place on micro-safe plate on turntable. Do not cover.
or GRILL 1
4-6 mins.
Place on heatproof plate on turntable. Do not cover.
225 g
HIGH
2 mins.
415 g
HIGH
4 mins.
Baked Beans &
Sausages/Burgers
450 g
HIGH
5 mins.
Place in a heatproof bowl on turntable. Cover.
Ravioli in sauce
215 g
HIGH
2 mins. 30 secs.
400 g
HIGH
4 mins.
.
Place in a heatproof bowl on turntable. Cover
1
Croissants
4
1
Rolls
4
CANNED BEANS, PASTA
Baked Beans
Space Invaders
425 g
HIGH
3 mins. 30 secs.
Macaroni Cheese
210 g
HIGH
2 mins.
430 g
HIGH
4 mins.
213 g
HIGH
2 mins.
Spaghetti in Tomato
Sauce
Place in a heatproof bowl on turntable. Cover.
Place in a heatproof bowl on turntable. Cover.
Place in a heatproof bowl on turntable. Cover.
Place in a heatproof bowl on turntable. Cover.
POINTS FOR CHECKING
Always check that food is piping hot after reheating in the microwave. If unsure return to oven. Foods will still require a STAND TIME, especially if they
cannot be stirred. The denser the food the longer the stand time.
40
Reheating Charts
Food
Weight/
Quantity
Power
Level
Time to
Select (approx)
Instructions/Guidelines
CANNED MEAT
Chilli Con Carne
410 g
HIGH
3 mins. 30 secs.
Hot Dogs (drained)
415 g
HIGH
3 mins.
Place in a heatproof bowl on turntable. Cover.
Place in a heatproof bowl on turntable. Cover.
Meat Balls
418 g
HIGH
4 mins. 30 secs.
Place in a heatproof bowl on turntable. Cover.
Minced Beef & Onion
392 g
HIGH
4 mins.
Place in a heatproof bowl on turntable. Cover.
Stewed Steak
405 g
HIGH
4 mins.
Place in a heatproof bowl on turntable. Cover.
Cream of Mushroom
425 g
HIGH
4 mins.
Place in a heatproof bowl on turntable. Cover.
Minestrone
300 g
HIGH
2 mins. 30 secs.
Place in a heatproof bowl on turntable. Cover.
425 g
HIGH
2 mins.
Place in a heatproof bowl on turntable. Cover.
624 g
HIGH
3 mins.
CANNED SOUPS
CANNED PUDDINGS
Creamed Rice
Custard
425 g
HIGH
2 mins.
Place in a heatproof bowl on turntable. Cover.
Sponge Pudding
300 g
HIGH
2 mins.
Place in a heatproof bowl on turntable. Cover.
CANNED VEGETABLES – Drain where appropriate
Carrots, whole
410 g
HIGH
3 mins.
Place in a heatproof bowl on turntable. Cover.
Green Beans
410 g
HIGH
2 mins. 30 secs.
Place in a heatproof bowl on turntable. Cover.
Peas, Mushy
440 g
HIGH
2 mins.
Place in a heatproof bowl on turntable. Cover.
Peas, Garden
550 g
HIGH
2 mins. 30 secs.
Place in a heatproof bowl on turntable. Cover.
Peas, Marrowfat
300 g
HIGH
2 mins.
Place in a heatproof bowl on turntable. Cover.
Potatoes new
820 g
HIGH
5 mins.
Place in a heatproof bowl on turntable. Cover.
198 g
HIGH
1 mins. 30 secs.
340 g
HIGH
2 mins.
Sweetcorn
Place in a heatproof bowl on turntable. Cover.
Tomatoes, whole
400 g
HIGH
3 mins.
Place in a heatproof bowl on turntable. Cover.
Vegetable Chilli
410 g
HIGH
4 mins.
Place in a heatproof bowl on turntable. Cover.
Chick pea dhal
425 g
HIGH
3 mins.
Place in a heatproof bowl on turntable. Cover.
CHRISTMAS PUDDINGS – Do not leave unattended as overheating can cause the food to ignite
Slice
150 g
HIGH
30 secs.
Place in a heatproof dish on turntable. Cover.
Small
450 g
HIGH
2 mins.
Place in a heatproof dish on turntable. Cover.
Medium
900 g
HIGH
3 mins.
Place in a heatproof dish on turntable. Cover.
Large
1.1 kg
HIGH
3 mins. 30 secs.
Place in a heatproof dish on turntable. Cover.
POINTS FOR CHECKING
Always check that food is piping hot after reheating in the microwave. If unsure return to oven. Foods will still require a STAND TIME, especially if they
cannot be stirred. The denser the food the longer the stand time.
41
Reheating Charts
Food
Weight/
Quantity
Power
Level
Time to
Select (approx)
Instructions/Guidelines
DRINKS — COFFEE
1 mug
235 ml
HIGH
2 mins.
2 mugs
470 ml
HIGH
3 mins. 30 secs.
Place in a heatproof mug on turntable.
3 mugs
705 ml
HIGH
4 mins. 30 secs.
Stir, before, during and after reheating.
4 mugs
940 ml
HIGH
6 mins.
235 ml
600 ml
MED
MED
2 mins.
4 mins. 30 secs.
DRINKS — MILK
1 mug
1 jug
Place in a heatproof mug or jug on turntable.
Stir, before, during and after reheating.
HOMEMADE MEAT DISHES
Casserole for 2
500 g
HIGH
6 mins.
Place in a heatproof dish on turntable. Cover.
Casserole for 4
1 kg
HIGH
10-15 mins.
Place in a heatproof dish on turntable. Cover.
Mince for 1
250 g
HIGH
3 mins.
Place in a heatproof dish on turntable. Cover.
Mince for 4
1 kg
HIGH
8 mins.
Place in a heatproof dish on turntable. Cover.
250 g
HIGH
3 mins.
1 kg
HIGH
8 mins.
Bolognese Sauce
Place in a heatproof dish on turntable. Cover.
PASTRY PRODUCTS – PRECOOKED – N.B. Pastries reheated by microwave will have a soft base.
If pie comes in foil container place directly onto metal tray.
175 g (1)
Cornish Pastie
350 g (2)
Meat Pies
258 g (2)
HIGH power or
1-2 mins.
Combi:
200°C + WARM power
8 mins.
Place in micro-safe dish on turntable. Do not cover.
HIGH power or
3-4 mins.
Place in micro-safe dish on turntable. Do not cover.
Combi:
200°C + WARM power
10 mins.
Place on low rack on metal tray on turntable.
Do not cover.
5-6 min.
Place on metal tray on turntable.
220°C + GRILL 2
15 mins.
Place on metal tray on turntable.
HIGH power or
3-4 mins.
Place in micro-safe dish on turntable. Do not cover.
Combi:
220°C + SIM power
12 mins.
Place on low rack on metal tray on turntable.
Do not cover.
Place on low rack on metal tray on turntable.
Do not cover
Place on low rack on metal tray on turntable.
Do not cover.
Combi: TURBO-BAKE
220°C + GRILL 1 +
SIMMER power
Steak and Kidney
170 g (1)
Shortcrust Pie
400 g (1)
Quiche
TURBO-BAKE
Sausage Roll
265 g (2)
Combi:
230°C + WARM power
8-9 mins.
Xmas Mince Pies
90 g (2)
HIGH power
10-20 secs.
Place in micro-safe dish on turntable. Do not cover.
POINTS FOR CHECKING
Always check that food is piping hot after reheating in the microwave. If unsure return to oven. Foods will still require a STAND TIME, especially if they
cannot be stirred. The denser the food the longer the stand time.
42
Reheating Charts
Food
Weight/
Quantity
Power
Level
Time to
Select (approx)
Instructions/Guidelines
PLATED MEALS – HOMEMADE – CHILLED
Child size
Adult size
1
HIGH
3 mins.
2
HIGH
5 mins.
1
HIGH
4-5 mins.
2
HIGH
5-6 mins.
Place on a heatproof plate on turntable. Cover.
Place on a heatproof plate on turntable. Cover.
PORRIDGE
1 portion
HIGH
1 min.
Use a large bowl on turntable. Stir during cooking.
4 portions
HIGH
5 mins.
Use a large bowl on turntable. Stir during cooking.
PUDDINGS AND DESSERTS – Transfer puddings to a heatproof dish
Apple Pie
465 g
HIGH or
4 mins.
Combi:
9-10 mins.
Place on turntable. Do not cover.
Place on metal tray on turntable. Do not cover.
230°C + WARM power
Apple and
x6
Blackcurrant Pies
Baked Apple – 1
Bread and Butter
Pudding
175 g
340 g
TURBO-BAKE
220°C + GRILL 1
3 mins.
HIGH
30 secs.-1 min.
HIGH or
2-3 mins.
Combi:
10-12 mins.
Place in foil cases on low rack on metal tray on turntable.
Do not cover.
Place in a heatproof bowl on turntable. Cover.
Place on turntable. Do not cover.
Place on metal tray on turntable. Do not cover.
230°C + WARM power
Custard
Fruit Crumble
300 ml
450 g
HIGH
1 min 30 secs.
HIGH or
1 min. 20 secs.
Combi:
8 mins.
Place in large jug. Stir during reheating.
Place on turntable. Do not cover.
Place on metal tray on turntable. Do not cover.
230°C + WARM power
Jam Roly Poly
730 g
HIGH
5 mins.
Place on turntable. Do not cover.
Milk Pudding for 1
HIGH
50 secs.
Place in a heatproof bowl on turntable. Cover.
Milk Pudding for 4
HIGH
3 mins. 40 secs.
Place in a heatproof bowl on turntable. Cover.
PURCHASED CONVENIENCE FOODS – CHILLED N.B. Transfer food from foil container to a similar sized heat-proof dish (except when using
TURBO-BAKE).
Breaded Mushrooms
Cauliflower Cheese
250 g
220 g
454 g
Cottage Pie
190 g
595 g
GRILL 1 or
TURBO-BAKE
220°C + GRILL 1
8-10 mins.
HIGH power or
Combi: 220˚C + SIM power
4 mins.
10-12 mins.
10 mins.
HIGH power or
7 mins.
Combi: 220˚C + SIM power
12-14 mins.
HIGH power or
3-4 mins.
Combi: 220˚C + SIM power
12-14 mins.
HIGH power or
6-8 mins.
Combi: 220˚C + SIM power
15-17 mins.
Place on metal tray on high wire rack on turntable.
Place in dish on low rack on metal tray on turntable.
Place on turntable. Do not cover.
Place on metal tray on turntable. Do not cover.
Place on turntable.
Place on metal tray on turntable. Do not cover.
Place on turntable.
Place on metal tray on turntable. Do not cover.
Place on turntable.
Place on metal tray on turntable. Do not cover.
43
Reheating Charts
Food
Weight/
Quantity
Power
Level
Time to
Select (approx)
Instructions/Guidelines
PURCHASED CONVENIENCE FOODS – CHILLED N.B. Transfer food from foil container to a similar sized
heat-proof dish, except when using TURBO-BAKE.
MEDIUM power or
Lasagne
300 g
Combi:
200˚C + LOW power
Onion Bhajis,
Pakora & Felafel
Spring Rolls
Turkey Burgers
330 g (6)
230 g
425 g
TURBO-BAKE
220°C + GRILL 1
TURBO-BAKE
220°C + GRILL 2
TURBO-BAKE
250°C + GRILL 2
HIGH power or
Vegetable Bake
454 g
Combi:
6-7 mins.
11-12 mins.
Place on turntable.
Place on metal tray on turntable. Do not cover.
10 mins.
Place on low rack on metal tray on turntable. Turn halfway.
.
10 mins.
Place on low rack on metal tray on turntable. Turn halfway.
8-9 mins.
Place on metal tray on high wire rack on turntable. Turn halfway.
6-8 mins.
Place on turntable.
12-14 mins.
Place on metal tray on turntable. Do not cover.
200°C + SIM power
Samosas
200 g
TURBO-BAKE
220°C + GRILL 2
10 mins.
Place on low rack on metal tray on turntable. Turn halfway.
PURCHASED CONVENIENCE FOODS – FROZEN – N.B. Transfer food from foil container to a similar sized heat-proof
dish (except when using TURBO-BAKE). Plastic dishes designed for microwave and conventional ovens may be used with care.
Golden Drummers
Lasagne
340 g (6)
330 g
TURBO-BAKE
250°C + GRILL 1
DEFROST power
8 mins.
then HIGH power or
8-9 mins.
Combi:
220˚C + SIM power
Battered Onion Rings
250 g
10-12 mins.
TURBO-BAKE
20-22 mins.
Place on metal tray on high wire rack on turntable. Turn halfway.
Place on turntable.
Place on metal tray on turntable.
6-7 mins.
Place on metal tray on high wire rack on turntable. Turn halfway.
7-8 mins.
Place on turntable.
18 mins.
Place on metal tray on turntable.
250°C + GRILL 1
Fish Pie
HIGH power or
397 g
Combi:
220°C + SIM power
Shepherd’s Pie
460 g
DEFROST power
10 mins.
then HIGH power or
6-8 mins.
Combi:
220°C + SIM power
18-20 mins.
Place on turntable.
Place on metal tray on turntable.
VEGETABLES
Mashed Potato
350 g
MEDIUM
6-7 min.
Place in a heatproof dish. Cover.
Green Vegetables
100 g
HIGH
1 min. 30 secs.
Place in a heatproof dish. Cover.
Potato Wedges
385 g
TURBO-BAKE
220°C + GRILL 1
44
10 mins.
Place in dish on low rack on metal tray on turntable. Turn halfway.
Cooking Charts
Food
Weight/
Quantity
Choice of
Cooking Modes
Time
(mins.)
Instructions/Guidelines
BREAD – Frozen
Part-baked rolls
200 g (4)
Combi: 230°C + SIM power
10
Place on metal tray on turntable.
Part-baked
Garlic Baguette
170 g (1)
Combi: 230°C + SIM power
7
Place on metal tray on turntable.
BACON – from raw
Rashers
Loin Steaks
228 g (8)
210 g (4)
or GRILL 1
4-6
or 45 secs.
per rasher
10
HIGH power
or GRILL 1
4-5
10
HIGH power
Place on micro-safe rack or plate on turntable
and cover with kitchen towel to minimise splatter.
Place on splash guard in metal tray on high wire rack on
turntable. Turn halfway.
Place on micro-safe rack or plate on turntable.
Place on splash guard in metal tray on high wire rack on
turntable. Turn halfway.
BEANS & PULSES – should be pre-soaked (except lentils)
Black Eyed Beans
225 g
Chick Peas
225 g
Lentils
225 g
Marrowfat Peas
225 g
Red Kidney Beans
225 g
HIGH power
then SIMMER
HIGH power
then SIMMER
MEDIUM power
HIGH power
then SIMMER
HIGH power
10
25-30
10
40
10-15
3
15-20
15
then SIMMER
40
Use 600 ml (1pt) boiling water in a large bowl Cover.
Use 600 ml (1pt) boiling water in a large bowl Cover.
Use 600 ml (1pt) boiling water in a large bowl Cover.
Use 600 ml (1pt) boiling water in a large bowl Cover.
Use 600 ml (1pt) boiling water in a large bowl Cover.
Must boil for at least 12 mins to destroy toxic enzymes
BEEF – Joints from raw – Caution: Hot fat! Remove dish with care. For Guidelines see Meat Chapter page 62.
Topside, Forerib,
Sirloin
Mince
Rump/Sirloin
Stewing Steak
225 g (2)
450 g- 675 g
Combi: 180°C + SIM power
12-15
per 450 g
Place on low rack on metal tray and splash guard
on turntable. Turn halfway.
HIGH then MEDIUM
POWER
MEDIUM power or
GRILL 1
10 then 15
per 450 g
6-8
8-10
Place in micro safe dish with stock and seasonings on
turntable. Stir halfway. Cover.
Place on micro-safe rack or plate on turntable. Cover.
Place on splash guard in metal tray on high wire rack on
turntable. Turn halfway.
HIGH then SIMMER
POWER or
10 then 60
Place in micro-safe dish on turntable.
Stir halfway. Cover.
Combi: 160°C + WRM power
1hr-
1hr 40
Place in casserole dish with lid, add stock and vegetables.
Place on metal tray on turntable. Stir halfway
BEEFBURGERS – Fresh from raw – Caution: Hot fat! Remove grill accessory with care.
240 g (2)
HIGH power
or GRILL 1
3-4
10
Place on micro-safe rack or plate on turntable. Cover.
Place on splash guard in metal tray on high wire rack on
turntable. Turn halfway.
POINTS FOR CHECKING
Always check that food is piping hot after reheating in the microwave. If unsure return to oven. Foods will still require a STAND TIME,
especially if they cannot be stirred. The denser the food the longer the stand time.
45
Cooking Charts
on turntable.
Food
Weight/
Quantity
Choice of
Cooking Modes
Time
(mins.)
Instructions/Guidelines
BEEFBURGERS – Frozen from raw – Caution: Hot fat! Remove grill accessory with care.
227 g (4)
HIGH power
6-8
or GRILL 1
8-9
Place on micro-safe rack or plate on turntable. Cover.
Place on splash guard in metal tray on high wire rack
on turntable. Turn halfway.
CHICKEN from raw – CAUTION: Hot Fat! Remove accessory with care. For Guidelines see Meat Chapter page 62.
Breasts, boneless and
skinless
Drumsticks
Kiev (fresh)
512 g (4)
850 g (8)
283 g (2)
600 g (4)
Chicken Dippers
280 g (16)
Nuggets (fresh)
400 g
MEDIUM power or
12-14
GRILL 1 or
14-16
TURBO-BAKE
250°C + GRILL 1
MEDIUM power or
20
12-14
GRILL 1 or
25
TURBO-BAKE
250°C + GRILL 1
20
TURBO-BAKE
250˚C + GRILL 1
15-17
18-20
Combi: TURBO-BAKE
250°C + GRILL2 + WARM power or
10-12
GRILL 1
8-10
Combi: TURBO-BAKE
8-10
220˚C + GRILL 1 + WARM power
Chicken legs
1.2 kg (5)
Whole
MEDIUM power or
18
GRILL 1 or
35
TURBO-BAKE
250˚C + GRILL 1
MEDIUM power
or
25
Combi: 190˚C + SIM power
8-9 per
450g
12-15 per
450g
Place on micro-safe rack or plate on turntable. Cover.
Place on splash guard in metal tray on high wire rack
on turntable. Turn halfway.
Place on low rack on metal tray with splash guard
on turntable. Turn halfway.
Place on micro-safe rack or plate on turntable. Cover.
Place on splash guard in metal tray on high wire rack
on turntable. Turn twice.
Place on low rack on metal tray and splash guard
on turntable.
Place on low rack on metal tray and splash guard
on turntable.
Place on metal tray on high wire rack on turntable.
Place on metal tray on high wire rack on turntable.
Turn halfway.
Place on splash guard in metal tray on high wire rack
on turntable.
Place on micro-safe rack or plate on turntable. Cover.
Place on splash guard in metal tray on high wire rack
on turntable. Turn twice.
Place on low rack on metal tray and splash guard on
turntable.
Place in micro-safe dish on turntable. Cover.
Place on low rack on metal tray and splash guard on
turntable. Turn halfway. DO NOT COVER.
EGGS – Poached.
Water
Egg
Water
Eggs
Water
Eggs
Water
Eggs
46
45 ml
1
90 ml
2
135 ml
3
180 ml
4
HIGH power
MEDIUM power
HIGH power
MEDIUM power
HIGH power
MEDIUM power
HIGH power
MEDIUM power
40 secs.
40 secs.
1
1 min.10 secs.
1 min. 30 secs.
1min. 30 secs.
2
1min. 50 secs.
• Place water in a small bowl and heat for 1st cooking
time.
• Add egg (size 3).
• Pierce yolk and white.
• Cover.
• Cook for 2nd cooking time.
• Then leave to stand for 1 min.
Cooking Charts
Food
Weight/
Quantity
on turntable. Turn halfway.
Choice of
Time
Cooking Modes
(mins.)
Instructions/Guidelines
EGGS – Scrambled.
HIGH power
HIGH power
HIGH power
HIGH power
HIGH power
HIGH power
1 Egg
2 Eggs
3 Eggs
30 secs
20 secs
50 secs
30 secs
1min. 20 secs
30 secs
•
•
•
•
Add 1 tbsp of milk for each egg used.
Beat eggs, milk and knob of butter together.
Cook for 1st cooking time then stir.
Cook for 2nd cooking time then stand for 1 min.
FISH – FRESH from raw – For Guidelines see Fish Chapter page 57.
Breaded Fillets
350 g (2)
GRILL 1 or
9-11
Combi: TURBO-BAKE 230˚C
10-11
Place on metal tray on high wire rack on turntable.
Turn halfway.
+ GRILL 1 + WARM power
Cakes
200 g (2)
GRILL 1 or
6-7
Combi: TURBO-BAKE 230˚C
8-9
Place on metal tray on high wire rack on turntable.
Turn halfway.
HIGH power
3-4
Place in micro-safe dish. Add 30 ml of liquid. Cover.
or GRILL 1
10-12
Place on metal tray on high wire rack on turntable.
HIGH power
3-4
or GRILL 2
8-10
HIGH power
4-5
or GRILL 2
10-12
Place in micro-safe dish. Add 30 ml of liquid. Cover.
Place on metal tray on high wire rack on turntable.
Turn halfway.
Place in micro-safe dish. Add 30 ml of liquid. Cover.
Place on metal tray on high wire rack on turntable.
Turn halfway.
+ GRILL 1 + WARM power
Fillets
Steaks
Whole
400 g (2)
350 g (2)
300 g (1)
FISH – FROZEN from raw – For Guidelines see Fish Chapter page 57.
Breaded Fillets
300 g (2)
Combi: GRILL 2 + SIM power
Combi: TURBO-BAKE 230˚C
12-14
12-14
Turn halfway.
+ GRILL 3 + SIM power
Cakes
Fish Fingers
Plaice Fillets
454 g (4)
GRILL 1 or
12-14
10
234 g (8)
Combi: TURBO-BAKE 250˚C
+GRILL 2 + WARM power
HIGH power or
4-5
GRILL 1
8-10
GRILL 1
7-10
380g (4)
Place on metal tray on high wire rack on turntable.
Turn halfway.
Place on micro-safe dish. Do not cover.
Place on metal tray on high wire rack on turntable.
Turn halfway.
Place on metal tray on high wire rack on turntable.
POINTS FOR CHECKING
Always check that food is piping hot after reheating in the microwave. If unsure return to oven. Foods will still require a STAND TIME, especially if they
cannot be stirred. The denser the food the longer the stand time.
47
Cooking Charts
Food
Weight/
Quantity
Choice of
Cooking Modes
Stir halfway.
Time
(mins.)
Instructions/Guidelines
FISH - FROZEN from raw - For Guidelines see Fish Chapter page 57.
Haddock Fillets
380 g (4)
Scampi
HIGH power or
7
GRILL 1
10-15
GRILL 1 or
8-9
Combi: TURBO-BAKE 230˚C
10
300 g
+ GRILL 2 + SIM power
Whole
Steaks
Boil in the Bag
450 g (2)
450 g (2)
150 g - 170 g
HIGH power
HIGH power
DEFROST then
STAND then MEDIUM
10-12
8-9
4 then 2
then 6
Place in micro-safe dish. Add 30 ml of liquid. Cover.
Place on metal tray on high wire rack on turntable.
Turn halfway.
Place on metal tray on high wire rack on turntable.
Turn halfway.
Place in micro-safe dish. Add 30 ml of liquid. Cover.
Place in micro-safe dish. Add 30 ml of liquid. Cover.
Place bag sauce side down on a plate. Slash top.
FRUIT – Peel, slice, chop into even sized pieces. Place in shallow heatproof dish on turntable.
Apples – poached
Apples – stewed
Peaches – poached
Pears – poached
Plums – poached
Plums – stewed
Rhubarb – stewed
450 g
450 g
450 g
450 g
450 g
450 g
450 g
HIGH power
HIGH power
HIGH power
HIGH power
HIGH power
HIGH power
HIGH power
6
5
4-5
5-6
8
8-10
5
Combi: 160°C + WRM power
Combi: 190°C + SIM power
1hr 20 mins.
10-12 mins.
per 450 g
Combi: 190°C + SIM power
9-10 mins.
per 450 g
Add 300 ml (1/2 pt) of water. Only half fill dish. Cover.
Only half fill dish. Cover.
Add 300 ml (1/2 pt) of water. Only half fill dish. Cover.
Add 300 ml (1/2 pt) of water. Only half fill dish. Cover.
Add 300 ml (1/2 pt) of water. Only half fill dish. Cover.
Add 30 ml (2 tbsp) of water. Only half fill dish. Cover.
Only half fill dish. Cover.
GAME
Rabbit portions (4)
Duck, whole
Pheasant, whole
Place on low rack on metal tray with splashguard on
turntable. Do not cover.
Pheasant prtns. (4)
Combi: 190°C + SIM power
1hr 45 mins.
LAMB – from raw – CAUTION: Hot Fat! Remove accessory with care. For Guidelines see Meat Chapter page 62.
Chops, cutlets
Chops, Loin
425 g (4)
700 g (4)
Joints
Stewing lamb
ie. neck chops
48
450 g
MEDIUM power
6-7
or GRILL 1
10-12
MEDIUM power
7-8
or GRILL 1
14-16
Combi: 180°C + SIM power
11-12 mins.
per 450 g
HIGH then LOW power or
10 then 40
Combi: 160°C + WRM power
1hr 20 mins.
Place in micro-safe dish or rack on turntable. Cover.
Place on splash guard in metal tray on high wire rack
on turntable. Turn halfway.
Place in micro-safe dish or rack on turntable. Cover.
Place on splash guard on metal tray on high wire rack
on turntable. Turn halfway.
Place on low rack on metal tray with splashguard on
turntable. Turn halfway.
Place in micro-safe dish on turntable. Stir halfway. Cover
Place in casserole, add stock and vegetables, cover
with lid on metal tray on turntable. Stir halfway.
Cooking Charts
Food
Weight/
Quantity
Choice of
Cooking Modes
Time
(mins.)
Instructions/Guidelines
LAMB – from raw – CAUTION: Hot Fat! Remove accessory with care. For Guidelines see Meat Chapter page 62.
Casseroling lamb
ie. diced shoulder
HIGH then LOW power or
Combi: 160°C + WRM power
10 then 60
1 hr. 30 mins.
Place in micro-safe dish on turntable. Stir halfway. Cover.
Place in casserole with lid add stock and vegtables.
Place on metal tray on turntable.Stir halfway.
PASTA
Twists
225 g
HIGH power
8-10
Macaroni
225 g
HIGH power
10-12
Spaghetti
225 g
HIGH power
8
Lasagne
225 g
HIGH power
6-8
Tortellini
225 g
HIGH power
12
Tagliatelle
225 g
HIGH power
8-9
Spaghetti
(Quick Cook)
225 g
HIGH power
5-7
Use 1 litre (13/4pt) boiling water. Add 15 ml oil.
Cover. Stir halfway.
PASTRY – UNCOOKED
Shortcrust Flan
Case
Vol-au-Vents
23 cm
(9”)
HIGH power or
3-4
Combi: TURBO-BAKE
250°C GRILL 3 + SIM power
7-8
TURBO-BAKE
250°C + GRILL 1
61/2
125 g (12)
Prick base of pastry and chill well. Lay piece of
kitchen towel in base. Place on turntable.
Prick base of pastry and chill well. Do not cover.
Place on low rack on metal tray on turntable.
Brush with beaten egg. Place on baking sheet on metal
tray on low rack on turntable.
PIZZA – FRESH chilled – N.B. Remove all packaging. Pizzas will have a soft base if cooked by microwave only.
Deep Pan, Ham
HIGH power
4-6
TURBO-BAKE 220°C +
GRILL 2
10-12
Place directly on metal tray on turntable. Do not cover.
Combi: 220°C + WRM power
10-15
8
Place on low rack on metal tray on turntable.
Do not cover.
12–15
Place on low rack on metal tray on turntable.
Do not cover.
Place on low rack on metal tray on turntable.
Do not cover.
475 g
Thin and Crispy
350 g
TURBO-BAKE 220°C + GRILL 1
Place on micro-safe plate on turntable. Do not cover.
PIZZA – FROZEN – N.B. Remove all packaging.
French Bread
Pepperoni
320 g (1)
Combi: TURBO-BAKE 220°C
420 g
Combi: TURBO-BAKE 220°C
GRILL 3 + SIM power
GRILL 3 + SIM power
12–15
POINTS FOR CHECKING
Always check that food is piping hot after reheating in the microwave. If unsure return to oven. Foods will still require a STAND TIME, especially if they
cannot be stirred. The denser the food the longer the stand time.
49
Cooking Charts
Food
Weight/
Quantity
Choice of
Cooking Modes
450g (1lb)
Time
(mins.)
Turn halfway.
Instructions/Guidelines
PORK – from raw – CAUTION: Hot Fat! Remove accessory with care. For Guidelines see Meat Chapter page 62.
Chops
350 g (2)
Joints
Place on splash guard on metal tray on high wire rack
on turntable. Turn twice.
GRILL 1
15-17
MEDIUM power or
13-14 per
450 g (1lb)
Place on upturned saucer in heatproof dish on turntable.
Turn joint over halfway during cooking. Drain off fat
during cooking.
Combi: 170°C + LOW power
15-16 per
450 g (1lb)
Place on low rack on metal tray and splash guard.
Turn halfway.
Gammon covered
with water
HIGH
then MEDIUM power
15 then
15-20 per
450 g
Place in large casserole with lid and cover with water.
Tenderloin, whole
Combi: 170°C + WARM power
15-20 per
450 g
Place on low rack on metal tray and splash guard
on turntable. Turn halfway.
MEDIUM power
2-21/2
Add 1 cup of water or milk. Stir halfway.
MEDIUM power
4-5
Add 2 cups of water or milk. Stir halfway.
MEDIUM power
8-9
Add 4 cups of water or milk. Stir halfway.
GRILL 1 or
8-10
TURBO-BAKE 250°C
+ GRILL 1
8-9
250 g (6)
GRILL 1
10
250 g
GRILL 1 or
9-10
Porridge – N.B: Use a large bowl.
1 serving
2 servings
4 servings
1
/2 cup
of oats
1 cup
of oats
2 cups
of oats
POTATO PRODUCTS part cooked – FROZEN
Croquettes / Smiley Faces
Waffles
Hash Browns
Oven Chips &
Associated Products
250 g
450 g
Combi: GRILL 1 +
MED power
Place on metal tray on high wire rack on turntable.
Turn halfway.
Place on metal tray on high wire rack on turntable.
Turn halfway.
Place on on metal tray on high wire rack on turntable.
Turn halfway.
8-9
RICE
Basmati
Easycook White
Easycook Brown
Long Grain White
Long Grain Brown
250 g
250 g
250 g
250 g
250 g
MEDIUM power
HIGH power
HIGH power
MEDIUM power
MEDIUM power
10-12
12-13
15-17
14
20
Use 600 ml (1pt) boiling water. Cover
POINTS FOR CHECKING
Always check that food is piping hot after reheating in the microwave. If unsure return to oven. Foods will still require a STAND TIME, especially if they
cannot be stirred. The denser the food the longer the stand time.
50
Cooking Charts
GRILL/CONV 250˚C
Food
Weight/
Quantity
Choice of
Cooking Modes
8-10
Time
(mins.)
Instructions/Guidelines
MILK PUDDING – Use large bowl, cover. Stir halfway.
Flaked Rice
50 g
SIMMER power
20
Add 600 ml (1pt) milk. 30 ml sugar
Pudding Rice
50 g
HIGH power
then SIMMER
5
35
Add 450 ml (3/4pt) milk. 30 ml sugar
Tapioca
50 g
SIMMER power
30-35
Add 600 ml (1pt) milk. 30 ml sugar
SAUSAGES from raw – CAUTION: Hot Fat! Remove accessory with care.
Thick
GRILL 1 or
12
TURBO-BAKE
220°C + GRILL 1
10 mins.
Combi: 190°C + SIM power
12-14 min.
per 450 g
454 g (8)
Place on splash guard on metal tray on high wire
rack on turntable. Turn halfway.
TURKEY
Turkey, whole
Place on low rack on metal tray and splash guard
on turntable. Turn halfway.
FRESH VEGETABLES – Place in shallow micro-safe dish.
Asparagus
Broad Beans
Runner Beans
Beetroot
Broccoli
Brussel Sprouts
Cabbage - sliced
Carrots - sliced
Cauliflower - florets
Courgettes
Corn on the Cob
Leeks - sliced
Mushrooms
Parsnips - sliced
Peas
Potatoes - boiled
Potatoes - par-boiled
Potatoes jacket (225 g)
450 g
450 g
450 g
450 g
450 g
450 g
450 g
450 g
450 g
450 g
450 g
450 g
450 g
450 g
450 g
450 g
450 g
1
HIGH power
HIGH power
HIGH power
MEDIUM power
HIGH power
HIGH power
HIGH power
HIGH power
HIGH power
HIGH power
HIGH power
HIGH power
HIGH power
HIGH power
HIGH power
HIGH power
HIGH power
HIGH power or
Combi: TURBO-BAKE 250°C + GRILL 1 +SIM power
2
HIGH power or
Combi: TURBO-BAKE 250°C + GRILL 1 +SIM power
4
HIGH power or
Combi: TURBO-BAKE 250°C + GRILL 1 +SIM power
6
HIGH power or
Combi: TURBO-BAKE 250°C + GRILL 1 +SIM power
6-8
6
7
12
8
8-9
7-9
7-9
9
5
6-7
7-8
5
6-7
4-6
6-7
4-5
5
15
8
20
13
25
18-20
30
Add 90 ml (6 tbsp) water. Cover.
Wash and prick skins several times. Place directly
on glass turntable if cooking by microwave. If
cooked by combination place directly on the low
rack on metal tray on turntable. Allow to stand for
5 mins. Or use Auto Program Jacket Potato.
51
Cooking Charts
GRILL/CONV 250˚C
Food
Weight/
Quantity
Choice of
Cooking Modes
8-10
Time
(mins.)
Instructions/Guidelines
FRESH VEGETABLES – Place in shallow micro-safe dish.
Spinach
Spring Greens
Swede - cubed
450 g
450 g
450 g
HIGH power
HIGH power
HIGH power
7
7
7-8
Add 90 ml (6tbsp) water. Cover.
Add 90 ml (6tbsp) water. Cover.
Add 90 ml (6tbsp) water. Cover.
Add 30 ml (2tbsp) water. Cover.
Add 30 ml (2tbsp) water. Cover.
Add 30 ml (2tbsp) water. Cover.
Add 30 ml (2tbsp) water. Cover.
Add 30 ml (2tbsp) water. Cover.
Add 30 ml (2tbsp) water. Cover.
Add 30 ml (2tbsp) water. Cover.
Add 30 ml (2tbsp) water. Cover.
Add 30 ml (2tbsp) water. Cover.
Add 30 ml (2tbsp) water. Cover.
FROZEN VEGETABLES – Place in shallow micro-safe dish.
Beans - broad
Beans - green
Brocolli
Brussel Sprouts
Cabbage - shredded
Carrots - sliced
Cauliflower
Peas
Spinach - nuggets
Sweetcorn
MISCELLANEOUS
450 g
450 g
450 g
450 g
450 g
450 g
450 g
450 g
450 g
450 g
HIGH power
HIGH power
HIGH power
HIGH power
HIGH power
HIGH power
HIGH power
HIGH power
HIGH power
HIGH power
8
8-9
9
9-10
5-6
8
10
6-7
8-9
7
Frozen Yorkshire puddings
450 g
TURBO-BAKE
250°C + GRILL 1
15
Place foil cases directly onto metal tray.
POINTS FOR CHECKING
Always check that food is piping hot after reheating in the microwave. If unsure return to oven. Foods will still require a STAND TIME, especially if they
cannot be stirred. The denser the food the longer the stand time.
52
Increasing and Decreasing Recipes
INCREASING RECIPES
• To increase a recipe from 4 to 6 servings, increase each
ingredient listed by half. To double the quantity, simply double every
ingredient listed.
• Do not forget that large quantities will require a larger dish. Make
sure that it is deep enough to prevent the recipe from boiling over
during cooking.
• Cover as directed in the recipe. Stir or rearrange foods as
recommended.
• Increase the stand times by 5 mins. per lb.
• Always check the recipe during cooking.
• When increasing the ingredients to 6 servings, add an extra one
third of the original cooking time, i.e.. 30 mins. on MEDIUM power
for 4 servings will become 40 mins. on MEDIUM power for
6 servings.
• When doubling a recipe from 4 to 8 add on half the original
cooking time, i.e. 30 mins. on MEDIUM power for 4 servings will
become 45 mins. on MEDIUM power for 8 servings.
DECREASING RECIPES
• To decrease a recipe from 4 servings to 2 servings, halve the
ingredients listed.
• Choose a dish that is proportionally smaller than the one
recommended in the recipe, however make sure it is deep enough
to stop food boiling over.
• Allow half to two-thirds of the original cooking time, i.e. 30 mins. on
MEDIUM power for 4 servings will become 15-20 mins. on
MEDIUM power for 2 servings.
Using Recipes from Other Books
The best way to convert a family favourite dish is to find a similar
recipe in a cookery book to give you a guide to the correct method
and timings to use.
Many cookbooks refer to 650W ovens, however since 1990 oven
output powers have been set by a new standard (IEC). When using
other cookbooks, the 1000 W output power of your oven must be
allowed for. Use the same power level suggested e.g. HIGH or
MEDIUM and select the same cooking time suggested, however
CHECK the progress of the food during cooking and adjust the time if
necessary.
Cooking for One
• For one serving quarter ALL ingredients listed.
• Always check the food during cooking.
• Choose a dish that is proportionally smaller than the one
recommended in the recipe.
• There is not a great saving for reduced quantities of soups,
casseroles, stews and rice, as a minimum time is required to
tenderise meats and blend flavours.
• Use the same cooking power recommended in the original recipe.
• Start by cooking for one quarter of the recommended cooking time,
although extra time in most cases will be required.
• When cooking for one it often makes sense to cook for two and
plate up both meals. Freeze one meal for a later date.
53
Soups and Starters
Ingredients
25g (1oz) butter
1 medium onion coarsely chopped
700g (11/2 lb) carrots thickly sliced
1 litre (13/4 pints) vegetable stock
grated zest of 1/2 orange
90ml (6 tbsp) orange juice
60ml (4 tbsp) crème fraiche
salt & black pepper
15ml (1 tbsp) fresh chives, cut into pieces
Carrot & Orange Soup
Dish: 3 litre (6 pt) bowl
Serves 4
Oven Accessory: glass turntable
1. Place the butter and onion in a large bowl. Cook on HIGH power for 3-4 mins. or until soft.
2. Add the carrots. Cover and cook on HIGH power for 8-10 mins. or until vegetables are
softened. Stir halfway.
3. Add stock and orange zest. Cover and cook on HIGH power for 5 mins. then LOW power for
15 mins. or until the carrots are soft.
4. Place in liquidiser and puree until smooth.
S O U P S
&
S T A R T E R S
5. Return puree to the bowl and add orange juice. Stir in the crème fraiche and season to taste.
Cover and cook on MEDIUM power for 3-4 mins. or until piping hot.
6. Garnish with fresh chives.
Ingredients
25g (1oz) butter
2 garlic cloves, crushed
4 tbsp finely chopped parsley
400g (14oz) chestnut mushrooms, roughly
chopped
15g (1/2 oz) dried porcini, rehydrated
125 ml (4 fl. oz) dry white wine
900ml (11/2 pint) vegetable stock
45 ml (3 tbsp) double cream
salt & freshly ground black pepper
Cream of Mushroom Soup
Dish: 3 litre (6pt) bowl
Serves 4
Oven Accessory: glass turntable
1. Place the butter, garlic and parsley in bowl. Cover and cook on HIGH power for 1 min.
2. Add the chopped mushrooms and rehydrated porcini. Cover and cook on HIGH power for 68 mins. or until softened. Stir halfway.
3. Add wine. Cover and cook on HIGH power for 5 mins.
4. Add stock and cook on HIGH power for 15 mins.
5. Place in liquidiser and puree until smooth.
6. Return puree to the bowl. Stir in cream and season to taste. Cover and cook on MEDIUM
power for 3-4 mins. or until piping hot.
Ingredients
250g (9oz) ready made puff pastry
30 ml (2 tbsp) olive oil
300g (11 oz) onions peeled & sliced
25g (1 oz) pine nuts
100g (4 oz) feta cheese crumbled
50g (2 oz) pitted black olives roughly
chopped
50g (2 oz) sun-dried tomatoes (in oil or
rehydrated), roughly chopped
15g (1/2 oz) capers
salt and freshly ground black pepper
fresh oregano sprigs to garnish
54
Onion & Feta Cheese Tartlets
Serves 6
Dish: 3 litre (6 pint) bowl and baking sheet 32 x 23cm (121/2 x 9 inches)
Oven Accessory: enamel shelf + wire shelf
1. Roll out the puff pastry and cut out 6 circles each 10cm (4 inches) in diameter. Chill pastry
for 30 mins.
2. Put oil and onions into large bowl and cook on HIGH power for 12-15 mins. or until
caramelised. Cool for 5 mins.
3. Preheat oven on CONVECTION 220°C with enamel and wire shelf in posiition and place
baking tray on wire shelf.
4. Stir nuts, cheese, olives, sun-dried tomatoes and capers into onion mixture. Season well.
5. Carefully remove the baking tray and the enamel shelf from the oven using oven gloves.
6. Place 3 pastry circles on the baking sheet and 3 on the enamel shelf and prick with a fork.
7. Divide the onion mixture among the pastry circles.
8. Cook the tarts on CONVECTION 220°C for 15 mins. or until golden brown.
Ingredients
young spinach leaves
25 g (1 oz) butter
2 garlic cloves, crushed
450 g (1 lb) flat black mushrooms,
finely chopped
75 g (3 oz) fine oatmeal
1 egg yolk
100 g (4 oz) cream cheese
30 ml (2 tbsp) chopped fresh herbs
15 ml (1 tbsp) lemon juice
Mushroom Paté
Serves 4
Dish: 18 cm (7") souffle dish lightly greased
Oven Accessory: glass turntable + metal tray
1. Remove the stalks from the spinach and use the leaves to line the souffle dish, reserving
leaves for the top.
2. Place the butter and garlic in a large dish, cover and cook on HIGH power for 1 min. or until
melted. Add the mushrooms, recover and microwave on HIGH power for 5 mins. or until
softened. Stir in remaining ingredients and beat well.
Ingredients
1 small French baguette, cut into 8 slices
60 ml (4 tbsp) cranberry sauce
175g (6oz) brie, sliced
sesame seeds
Pork and Liver Terrine
Serves 4-6
Dish: 600ml (1 pint) earthenware terrine or Pyrex® loaf dish
Oven Accessory: glass turntable + metal tray
1. Line base and sides of dish with bacon rashers, stretching each rasher slightly with a knife.
2. Place the minced pork, chopped liver, herbs, spices, seasoning and wine in a non metallic
bowl and allow to marinate for 2 hours in the fridge.
&
3. Place butter, shallots and garlic in bowl. Cover and cook on HIGH power for 2 mins. Cool.
4. Combine the meat marinade with the onion mixture. Add the egg and flour and mix well.
5. Turn into the bacon lined dish. Smooth the top and fold over the bacon.
6. Cover with greaseproof paper and cook on Combination: CONVECTION 160°C + WARM
power for 40 mins.
Brie & Cranberry Crostini
Serves 4
Oven Accessory: glass turntable + metal tray + high wire rack
1. Pre-heat grill on GRILL 1.
2. Place the slices of baguette on the high wire rack and cook on GRILL 1 for 2-3 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 power for 3-4 mins. or until cheese has started
to melt and sesame seeds turn golden.
55
S O U P S
Ingredients
225g (8oz) streaky bacon
225g (8 oz) minced pork
225g (8 oz) pigs liver, chopped
1/
2 tsp (3 ml) rosemary
1/
2 tsp (3 ml) thyme
1/
2 tsp ground mace
1/
2 tsp allspice
salt & freshly milled black pepper
30ml (2 tbsp) dry white wine
15g (1/2 oz) butter
2 shallots, finely chopped
1 clove garlic, crushed
1 egg, beaten
1 tbsp plain flour
S T A R T E R S
3. Spoon the paté mixture into the lined souffle dish and cover with the reserved spinach
leaves. Cover with a circle of greaseproof paper and cook on Combination: CONVECTION
190°C + SIMMER power for 25 mins. or until firm to the touch. Leave to cool before serving.
Ingredients
8 slices ciabatta
20g tub garlic butter or 25g (1oz) softened
butter beaten with 1 chopped clove of garlic
200g (7 oz) or 4-5 large flat mushrooms
1 tbsp olive oil
150g (5oz) jar roasted red peppers, sliced if
necessary
100g (4oz) firm goat’s cheese
Red Pepper & Mushroom Bruschetta
Serves 4
Dish: microwave safe bowl
Oven Accessory: glass turntable + metal tray on high wire rack
1. Pre-heat grill on GRILL 1.
2. Spread one side of each slice of ciabatta with garlic butter.
3. Place the ciabatta slices in one layer on the black tray on the high wire rack and cook on
GRILL 1 for 1-11/2 mins.
4. Turn the ciabatta slices over.
5. Slice mushrooms, place in a bowl and drizzle with olive oil. Cook on HIGH power for 3 mins.
6. Layer mushrooms and pepper on top of ciabatta slices.
7. Cut the goat’s cheese into 8 slices and put one slice on top of each stack.
Ingredients
250g (9oz) tail end of salmon, boned,
skinned, and cut into bite-sized pieces.
125g (41/2 oz) cooked peeled prawns
juice of 1/2 lemon
salt & black pepper
125g (41/2 oz) filo pastry
50g (2 oz) butter, melted
S O U P S
&
S T A R T E R S
8. Cook on Combination: GRILL 1 + SIMMER power for 4-5 mins.
Ingredients
4 beef tomatoes
seasoning
3 ml (1/2 tsp) dried basil
4 eggs
200 g (7 oz) mozzarella cheese
Prawn & Salmon Filo Parcels
Serves 4
Oven Accessory: enamel tray
1.
2.
3.
4.
Combine salmon and prawns. Sprinkle with lemon juice and season to taste.
Pre-heat the oven empty on CONVECTION 190ºC.
Cut the filo pastry into 8 squares measuring 18cm (7 in).
Brush 2 squares with the melted butter, covering the remaining squares with a damp tea
towel.
5. Place 1/4 of the salmon & prawn mixture in the middle of one buttered filo square.
6. Fold 2 sides of the filo to form a rectangle. Fold one of the open ends over the filling and the
other one underneath.
7. Place this parcel on the second buttered square and draw up the edges and seal the parcel.
8. Repeat steps 4-7 three more times
9. Place parcels on greased enamel shelf and brush them with melted butter.
10.Place enamel shelf on bottom level in the oven.
11. Cook on CONVECTION 190°C for 15-20 mins. until crisp and golden.
Baked Stuffed Tomatoes
Dish: Shallow heatproof dish
Serves 4
Oven Accessory: glass turntable + metal tray + low rack
1. Preheat oven on TURBO-BAKE 190°C + GRILL 2.
2. Slice the tops off the tomatoes. Deseed, scoop out the centre and discard.
3. Drain tomatoes upside down on kitchen paper then place tomatoes right way up in heatproof
dish.
4. Sprinkle inside with salt and pepper and dried basil.
5. Break in whole egg, and cover the top with slices of mozzarella cheese.
6. Cook in preheated oven on TURBO-BAKE 190˚C + GRILL 2 for 20-25 mins. or until
browned on top.
56
Fish
WHOLE FISH
For fish with a strong odour, eliminate the
smell after cooking by placing 600 ml (1 pt)
of boiling water and 1 sliced lemon in a large
bowl, cook on SIMMER for 20 mins. Wipe
out oven with a dry cloth.
If cooking 2 whole fish together, they should
be arranged head to tail for even cooking.
ARRANGING
LIQUID
NOISE
Thin fillets of fish i.e. plaice, should be rolled
up prior to cooking to avoid overcooking on
the thinner outside edge and tail.
Fresh fish should always be sprinkled with
30 ml (2 tbsp) of lemon juice, white wine or
water.
Fish steaks should be arranged in a circle,
thicker part to the outside. Cover with cling
film or lid.
When cooking Frozen fish, add liquid as
above for even cooking.
During cooking, popping sounds may be
heard. This is due to moisture trapped
between the flesh, particularly with oily fish
such as salmon and mackerel. This can be
minimised when cooking if the skin and flesh
is pierced several times with a cocktail stick.
Ingredients
4 trout, 350 g (12 oz) each
Stuffing:
1 bunch spring onions, finely chopped
100 g (4 oz) button mushrooms, finely sliced
grated rind and juice of 1 orange
21/2 cm (1”) cube fresh ginger, peeled and
grated
dash of Soy sauce
Stuffed Citrus Trout
WHEN IS FISH COOKED?
Fish is cooked when it flakes easily and
becomes opaque.
juice of 1 orange
juice of 1 lime
black pepper
25 g (1 oz) butter
Do not sprinkle salt onto fish before cooking
as this may make the fish dry.
Large whole fish must have the tail and head
shielded halfway through cooking with
smooth pieces of tin foil secured with
cocktail sticks.
Serves 4
Oven Accessory: glass turntable + metal tray + high wire rack
1. Preheat the grill on GRILL 2.
2. Wash the fish and pat dry. Fill the fish cavities with the combined stuffing ingredients and
arrange the fish in a shallow dish.
3. Pour over the orange and lime juice. Season and marinade for one hour.
4. Dot with butter, place the fish two at a time on the metal tray on the high wire rack.
5. Cook on GRILL 2 for 14-16 mins. or until crisp and brown. Turn halfway. Repeat with
remaining fish.
57
F I S H
Fish cooks very well by microwave as it
stays moist and the lingering fish smells left
in conventional ovens are avoided.
Ingredients
350 g (12 oz) potatoes
25 g (1 oz) butter
1 small onion, finely chopped
200 g (7 oz) can tuna, drained
1 egg, hardboiled, chopped
30 ml (2 tbsp) fresh parsley, chopped
10 ml (2 tsp) lemon juice
salt and pepper
1 egg, beaten
100 g (4 oz) breadcrumbs
Tuna Fish Cakes
Serves 4
Oven Accessory: glass turntable + metal tray + high wire rack
1. Cook potatoes with 45 ml (3 tbsp) water, covered on HIGH power for 6-8 mins. or until
cooked. Drain.
2. Place butter and onion in a bowl, cover and cook on HIGH power for 4 mins. or until soft.
Add potatoes and mash.
3. Stir in tuna, hard boiled egg, parsley and lemon juice, season well.
4. Shape into 8 cakes and coat in beaten egg and breadcrumbs.
F I S H
5. Place on metal tray on high wire rack and cook on Combination: TURBO-BAKE 250˚C +
GRILL 1 + WARM power for 12-15 mins. or until brown, turning halfway.
Ingredients
450 g (1 lb) white fish
50 g (2 oz) butter
50 g (2 oz) flour
450 ml (3/4 pt) milk
300 ml (1/2 pt) white wine
450 g (1 lb) mixed seafood
6 gherkins, diced
15 ml (1 tbsp) fresh parsley
10 ml (2 tsp) dill
salt and pepper
Rosti topping:
900 g (2 lb) potatoes
15 ml (1 tbsp) capers
50 g (2 oz) butter, melted
50 g (2 oz) cheddar cheese, grated
Special Occasion Fish Pie
Dish: gratin dish
Serves 4
Oven Accessory: glass turntable + metal tray
1. Place the white fish with 2 tbsp water in a shallow dish. Cover and cook on HIGH power for
4-5 mins or on AUTO FISH program. Drain, skin, bone and flake.
2. Make the sauce by melting the butter in a large jug on HIGH power for 1 min. Add the flour
and stir well. Mix in the milk and wine and cook on HIGH power for 4-5 mins. Stir halfway.
Mix in the fish, mixed seafood, gherkins and herbs. Season and pour into the dish.
3. Grate the potatoes and mix in the capers, melted butter and grated cheese. Pile onto fish
sauce without pressing firmly to keep the grated form. Cook on Combination:
CONVECTION 220°C + SIMMER power for 30-35 mins. or until piping hot and golden.
Prawn and Haddock Pie
Serves 6
Ingredients
Dish: shallow dish 20 x 25cm (8”x10”), microwaveable dish
Oven Accessory: glass turntable + metal tray + low rack
For the sauce
15g (1/2 oz) butter
15g (1/2 oz) flour
300ml (1/2 pint) milk
2. Then add the milk gradually, stirring continuously until well combined and cook for 2 mins.
on HIGH power. Stir and cook for a further 2-3 mins. on HIGH power. Season and set aside.
350g (12oz) fresh haddock fillet
150 ml (1/4 pint) milk
350g (12oz) fresh undyed smoked haddock
100g (4 oz) prawns
salt & pepper
1 tbsp chopped flat leaf parsley
For the topping
700g (1 lb 8oz) potatoes, peeled and
chopped into small chunks
500g (1lb 2oz) swede, peeled and chopped
into small chunks
50g (2oz) butter
58
1. Melt butter in a large jug on HIGH power for 30-40 secs. and stir in flour to make a roux.
3. Place fresh haddock into dish and pour over 150 ml (1/4 pt) milk cover and cook on HIGH
power for 3-4 mins. or until cooked. Drain the fish, reserving the milk.
4. Place the smoked haddock in a dish with 2 tbsps. water cover and cook on HIGH power for
3-4 mins. or until cooked. Drain the fish.
5. Flake the fish into a shallow oval dish and scatter the prawns over. Pour over the sauce,
season and sprinkle with chopped parsley.
6. Place potatoes in a dish with 6 tbsp water. Cover and cook on HIGH power for 7-8 mins. or
until soft. Drain.
7. Place swede in a dish with 6 tbsp water. Cover and cook on HIGH power for 8-9 mins. or
until soft. Drain.
8. Mash potato with 25 g (1 oz) butter and some of the reserved milk.
9. Mash swede with 25 g (1 oz) butter and mix in 2 tbsp of mashed potato.
10.Spoon alternate lines of potato and swede over the top of the fish mixture to cover. Fluff up
with a fork.
11. Cook on Combination: TURBO-BAKE 230ºC + GRILL 3 + LOW power for 18-20 mins.
Ingredients
450 g (1 lb) smoked haddock
30 ml (2 tbsp) lemon juice
1 large onion, sliced
15 ml (1 tbsp) oil
40 g (11/2 oz) butter
40 g (11/2 oz) flour
3 ml (1/2 tsp) mustard
600 ml (1 pt) milk
salt and pepper
100 g (4 oz) Red Leicester cheese
600 g (11/4 lb) cooked jacket potatoes, sliced
75 g (3 oz) wholemeal breadcrumbs
Coubliac
Dish: baking sheet (round)
Serves 4
Oven Accessory: glass turntable + metal tray
1. Place rice and water in a large casserole, cover and cook on HIGH power for 10 mins. or
until just cooked. Drain.
2. Place the onion, mushrooms and butter in a small bowl, cover and cook on HIGH power for
3 mins. or until just softened. Season.
3. Place salmon in a shallow dish, sprinkle with wine and cook covered on HIGH power for
2 mins. (or AUTO PROGRAM FISH). Cool and flake.
4. Preheat oven on CONVECTION 210°C.
5. Roll pastry to a rectangle approx. 25 x 30 cm (10 x 12"). Trim and reserve trimmings.
Combine all ingredients together. Spread down one side of pastry rectangle leaving 1.5 cm
(1/2") around the edge. Brush the edges with beaten egg and fold pastry over. Seal. Brush top
with egg and use the trimmings to decorate. Carefully lift onto a baking sheet and chill for 20
mins. Cook on Combination: CONVECTION 220˚C + SIMMER power for 20-25 mins. or
until golden brown. Serve hot with soured cream combined with chopped parsley.
Family Fish Pie
Dish: large casserole
Serves 4
Oven Accessory: glass turntable + metal tray
1. Arrange fish in a shallow dish. Add lemon juice, cover and cook on HIGH power for 3 mins.
or until it flakes easily.
2. Place onion and oil in a bowl. Cover and cook on HIGH power for 3 mins. or until the onion
is soft.
3. Melt the butter on HIGH power for 30 secs. Stir in the flour and mustard and cook for a
further 15 secs. Add milk and seasoning, gradually stir to a smooth paste. Cook on HIGH
power for 5 mins. or until the sauce is thick and bubbling. Stir twice during cooking. Add 75 g
(3 oz) of grated cheese to the sauce and stir well.
4. Flake the fish and arrange in a serving dish. Add onions and place the sliced potatoes on
top.
5. Pour over the cheese sauce. Sprinkle with breadcrumbs and remaining cheese.
6. Cook on Combination: CONVECTION 190°C + SIMMER power for 15-20 mins. or until
golden brown and piping hot.
Ingredients
4 tbsp natural low fat yogurt
2 tbsp sun-dried tomato pesto
2 tbsp chopped fresh parsley or dill
2 x 175g (6 oz) cod or haddock fillets,
skinned
Sun Dried Tomato Fish Bake
Serves 2
Oven Accessory: glass turntable + metal tray + high wire rack
1. Mix the yoghurt, pesto and 1 tablespoon of the parsley or dill and season well.
2. Place fish fillets on metal tray on high wire rack and pour over the yoghurt sauce.
3. Cook on Combination: GRILL 2 + MEDIUM power for 8-9 mins.
4. Sprinkle the remaining parsley or dill over the dish and serve with salad and crusty bread.
59
F I S H
Ingredients
50 g (2 oz) long grain rice
300 ml (1/2 pt) boiling water
1 onion, finely chopped
50 g (2 oz) mushrooms, chopped
25 g (1 oz) butter
salt and pepper
175 g (6 oz) salmon tail
30 ml (2 tbsp) white wine
375 g (13 oz) ready made puff pastry
2 hardboiled eggs, chopped
beaten egg to glaze
To Serve:
150 ml (1/4 pt) carton soured cream
15 ml (1 tbsp) fresh chopped parsley
F I S H
Ingredients
225 g (8 oz) tomatoes
125 ml (4 fl.oz) olive oil
30 ml (2 tbsp) tomato puree
2 onions, chopped
1 large leek, sliced
4 garlic cloves, crushed
1.2 ltr (2 pt) fish stock
salt and black pepper
150 ml (1/4 pt) dry white wine
4 sprigs thyme
small piece of orange peel
4 strands saffron
5 ml (1 tsp) chilli sauce
450 g (1 lb) cod, haddock or coley
450 g (1 lb) mixed seafood
4 large fresh prawns
bunch of dill to garnish
Ingredients
50 g (2 oz) butter
50 g (2 oz) flour
450 ml (3/4 pt) milk
100 g (4 oz) Cheddar cheese, grated
salt and pepper
pinch grated nutmeg
450 g (1 lb) frozen spinach
450 g (1 lb) smoked haddock fillet, skinned
50 g (2 oz) breadcrumbs
Bouillabaisse
Dish: 3 litre (6 pt) casserole
Serves 6
Oven Accessory: glass turntable
1. Skin the tomatoes and cut into four pieces, removing the cores. Place the oil and tomato
puree in a large bowl, heat on HIGH power for 1 min. and mix well. Add the onions and leek,
cook on HIGH power for 3-4 mins. or until soft.
2. Add the garlic, tomatoes, stock, seasoning, wine, thyme and orange peel, saffron and chilli
sauce. Heat on HIGH power for 3-4 mins. Skin the fish, cut into chunks and add to the
tomato liquid. Cook on HIGH power for 3-4 mins. or until the fish is cooked. Add the mixed
seafood and prawns and heat again for 2-3 mins. on HIGH power or until hot, taking care not
to overcook the fish.
3. Serve garnished with Dill.
Haddock and Spinach Florentine
Dish: 20 cm (8") square dish
Serves 4
Oven Accessory: glass turntable + metal tray + low rack
1. Mix together the butter, flour and milk in a large jug and cook uncovered on HIGH power for
4-5 mins. or until the sauce has thickened, whisking every minute. Stir in half of the cheese
and season well with salt, pepper and nutmeg.
2. Place spinach in the dish and cook covered on HIGH power for 6-7 mins. or until cooked.
Place in a sieve and drain thoroughly, then place back into the dish.
3. Place the fish in a single layer on top of the spinach. Cook covered on HIGH power for
4-5 mins. or until tender.
4. Pour the cheese sauce over the fish to cover it completely. Cook uncovered on HIGH power
for 3 mins. then sprinkle the remaining cheese and breadcrumbs on top. Brown under the
grill using GRILL 1 for 5-6 mins. or until brown and crisp.
Ingredients
25 g (1oz) butter
1 clove garlic, crushed
1 small onion, finely chopped
15 ml (1 tbsp) plain flour
15 ml (1 tbsp) curry powder
grated rind and juice of 1/2 lemon
300 ml (1/2 pt) hot fish stock
25 g (1 oz) sultanas
10 ml (2 tsp) tomato puree
30 ml (2 tbsp) mango chutney
450 g (1 lb) haddock, skinned and chopped
salt and pepper
75 g (3 oz) creamed coconut
60
Fish Curry
Dish: large casserole
Serves 4
Oven Accessory: glass turntable
1. Melt the butter in the casserole dish on HIGH power for 30 secs. or until melted.
2. Stir in the garlic and onion and cook covered on HIGH power for 3 mins.
3. Stir in the flour, curry powder, lemon rind and juice and fish stock. Cover and cook on HIGH
power for 3 mins. stirring halfway through the cooking time.
4. Stir in the remaining ingredients except the coconut, cover and cook on HIGH power for
3-4 mins. or until fish flakes, stirring occasionally.
5. Break up the coconut with a fork, then stir into the curry. Leave to stand for 5 mins. before
serving with boiled rice.
Ingredients
15 ml (1 tbsp) vegetable oil
1 clove garlic, crushed
1 large onion, chopped
1 x 397 g (14 oz) can chopped tomatoes
15 ml (1tbsp) tomato puree
1 x 397 g (14 oz) tin tuna, drained
1 x 200 g (7 oz) can sweetcorn, drained
1 x 200 g (7 oz) can sliced carrots, drained
100 g (4 oz) broccoli florets
100 g (4 oz) cashew nuts
salt and pepper
50 g (2 oz) butter
50 g (2 oz) plain flour
600 ml (1 pt) milk
175 g (6 oz) grated cheddar cheese
30 ml (2 tbsp) chopped mixed herbs
10 sheets lasagne (precooked)
Ingredients
50 g (2 oz) onion
2 garlic cloves
50 g (2 oz) butter
15 ml (1 tbsp) plain flour
100 ml (4 fl.oz) white wine
50 ml (2 fl.oz) milk
150 ml (1/4 pt) cream
175 g (6 oz) Emmental cheese
450 g (1 lb) mixed cooked seafood
75 g (3 oz) watercress
seasoning
100 g (4 oz) Tortilla chips
50 g (2 oz) breadcrumbs
Mediterranean Fish Bake
Serves 4
Dish: large ovenproof rectangular dish approx. 27 x 23 cm (11”x9”)
Oven Accessory: glass turntable + metal tray + low rack
1. Mix 1 tbsp oil, lemon juice, pesto and seasoning together and spoon over the fish. Leave to
marinade in the fridge for 1-2 hours.
2. Pre-heat oven on TURBO-BAKE 220°C + GRILL 2.
3. Cut vegetables into even sized chunks and toss with the garlic and 2 tbsps oil. Place in the
ovenproof dish and cook on TURBO-BAKE 220°C + GRILL 2 for 30mins. Turn halfway.
4. Scatter the black olives over the vegetables.
5. Place the fish and marinade on top of the vegetables.
6. Cook on Combination: TURBO-BAKE 220°C + GRILL 3 + LOW power for 20 mins. or until
cooked through.
Tuna & Sweetcorn Lasagne
Dish: 24 cm (9") square dish
Serves 4
Oven Accessory: glass turntable + metal tray
1. Place oil, garlic and onions in a bowl. Cover and cook on HIGH power for 2-3 mins. or until
softened.
2. Add the tomatoes, puree, tuna, sweetcorn, carrots, broccoli, nuts and seasoning. Cover and
cook on HIGH power for 10-12 mins. or until vegetables are softened. Stir frequently.
3. Melt the butter in a large jug on HIGH power for 30-40 secs. Stir in the flour then add the
milk gradually to form a smooth paste. Cook on HIGH power for 5 mins. or until the sauce is
thick and bubbling. Stir frequently. Add 150 g (5 oz) of the grated cheese, herbs and season
to taste.
4. Pour half the tuna mixture over the base of the dish. Top with half the lasagne and half the
sauce. Repeat the layers ending up with the final layer of sauce. Sprinkle with the remaining
cheese. Cook on Combination: CONVECTION 190°C + SIMMER power for 25-30 mins. or
until the pasta is tender.
Mixed Seafood Gratin
Serves 4
Dish: 24 cm (9") round gratin dish
Oven Accessory: glass turntable + metal tray + low rack
1. Chop the onion and garlic. Place with butter in a large bowl and soften on HIGH power for
3-4 mins. Add the flour and pour in the wine and milk gradually. Stir well. Thicken on HIGH
power for 3-4 mins, stirring halfway. Add the cream and cheese.
2. Add the seafood and watercress to the sauce and mix well. Season to taste.
3. Spoon into the gratin dish and top with the crushed tortilla chips and breadcrumbs.
4. Cook on Combination: TURBO-BAKE 230°C + GRILL 3 + LOW power for 12-14 mins or
until crisp and piping hot.
61
F I S H
Ingredients
45ml (3 tbsp) extra virgin olive oil
juice of 1/2 lemon
100g (4oz) fresh pesto sauce
salt and freshly ground black pepper
4 x 175g (6oz) thick cut haddock or cod fillets
700g (1lb 8oz) waxy new potatoes (such as
charlotte)
2 medium red onions
1 red pepper, seeded
1 yellow pepper, seeded
1 orange pepper, seeded
2 garlic cloves, crushed
100g (4oz) black olives, chopped
lemon wedges and crisp green salad, to
serve
Meat and Poultry
DEFROSTED JOINTS
STANDING TIME
TURNING
If the meat has previously been frozen,
ensure it is properly thawed before cooking
by microwave. Defrosted joints of meat must
be allowed to STAND for up to an hour.
before cooking to ensure the centre is fully
defrosted.
Meat and poultry require a minimum of
15 mins. STANDING TIME wrapped in
aluminium foil after cooking by microwave.
Roast meat is always easier to carve after
STANDING and the meat will continue to
cook during the STAND TIME.
Joints and poultry should be turned over
halfway through cooking.
FAT
BONE
Large amounts of fat absorb microwave
energy and can cause the meat next to it to
overcook. Always choose joints that aren’t
excessively fatty.
Bone tips on legs of lamb and crown roasts
may need shielding when cooked by
microwave, to prevent overcooking.
SHIELDING
Large joints may need shielding with pieces
of smooth aluminium foil after half the
cooking time to avoid overcooking on the
outside edges. Turkeys and large chickens
should have their breast meat, legs and
wings protected. Secure foil with cocktail
sticks and do not allow foil to touch the walls
of the oven.
How to roast a joint by Combination
Place the joint on Low Rack on Splash Guard
in Metal Tray and place on Glass Turntable.
M E A T
A N D
P O U L T R Y
Guidelines
How to roast a joint by microwave
To roast basic joints of meat place the joint
onto the rack of a microwave roasting set
and cover with a dome lid. Alternatively use
a large, shallow dish and place the joint on
an upturned saucer and cover with cling film.
ROASTING BAGS
Roasting bags are useful when split up one
side to tent a joint for roasting by power and
time.
How to cook small cuts of meat by
microwave
Some cuts of meat can be cooked
successfully by microwave although due to
their short cooking times and no heat
source, they will not crisp and brown.
They should always be cooked on a
microwave rack to lift them out of their
juices.
Do not use the metal twists supplied.
TIPS
Braised and stewed meat cooked in a microwave has a slightly firm texture and therefore it is essential to purchase good quality meats.
When cooking a casserole, place a saucer or small upturned plate over the meat to keep it submerged in the juices.
Crispy Bacon - place on a microwave safe rack (optional extra obtainable from cookware shops). Cover with a plain piece of kitchen towel to
minimise splatter. Cook on HIGH power for approx. 45 secs. per rasher, or until desired crispness is achieved.
62
Ingredients
4 large, boneless skinless chicken breasts,
each cut into small chunks
3 tbsp plain flour
1 tbsp oil
15g (1/2 oz) butter
1 garlic clove, crushed
4 shallots, chopped
150g (5 oz) mushrooms, sliced
1 tbsp Dijon mustard
200 ml (7 floz) hot chicken or vegetable stock
200 ml (7 floz) dry white wine
225g (8 oz) baby new potatoes, halved
225g (8 oz) baby carrots
100g (4 oz) asparagus tips
100g (4 oz) shelled, fresh or frozen broad
beans
45 ml (3 tbsp) double cream
handful of chopped mixed fresh parsley and
tarragon
crusty bread, to serve
Dish: large casserole with lid
Serves 4
Oven Accessory: glass turntable + metal tray
1. Place all ingredients in casserole dish.
2. Cover and cook on Combination: CONVECTION 160°C + WARM power for 1hr 10 mins. or
until cooked through.
3. Remove skin from chicken pieces and skim off any excess fat. Thicken using a little cornflour
mixed with water. Serve sprinkled with chopped parsley.
Serves 4-6
Dish: 8 wooden skewers
Oven Accessory: glass turntable + metal tray + high wire rack + splash guard
1. Cut the chicken into small chunks and place in a bowl. Place 50 g (2 oz) creamed coconut,
30 ml (2 tbsp) lemon juice and 15 ml (1 tbsp) soy sauce into a blender or food processor.
Add the oil, garlic, turmeric, five spice, coriander and cumin and blend until smooth.
2. Pour over the chicken. Cover and marinate in the fridge for 2-3 hours or overnight.
3. For the serving sauce: Crumble 50 g (2 oz) of creamed coconut into a large jug. Add the
peanut butter, 15 ml (1tbsp) of the lemon juice, 15ml (1tbsp) of the soy sauce, the chilli
powder and 300 ml (1/2 pt) water. Cook on HIGH power for 5-6 mins. or until the sauce boils
and thickens, stirring frequently. Turn into a serving bowl.
4. Thread the chicken onto wooden skewers. Place on splash guard in metal tray on high wire
rack and cook on Combination: TURBO-BAKE 250°C + GRILL 1 + WARM power for 15
mins. or until cooked through, turning occasionally. Serve hot with sauce for dipping.
Spring Chicken Casserole
Serves 4
Dish: 3 litre (6 pt) large casserole with lid
Oven Accessory: glass turntable + metal tray
1. Coat chicken with flour and place in fridge.
2. Place oil, butter, garlic, shallots into a large casserole dish and cook on HIGH power for 1
min.
3. Add sliced mushrooms. Cover and cook on HIGH power for 2 mins.
4. Stir in Dijon mustard and add chicken.
5. Stir in stock and wine.
6. Add potatoes and carrots.
7. Cover casserole and cook on Combination: CONVECTION 160°C + WARM power for 50
mins. Stir halfway.
8. After 50 mins. stir casserole and scatter asparagus and broad beans over it without stirring.
9. Cover casserole and cook on Combination: CONVECTION 160°C + WARM power for
8mins. Stir in the cream, parsley and tarragon and cook for a further 2 mins.
Serve with crusty bread.
63
P O U L T R Y
Chicken Satay
A N D
Ingredients
4 chicken breast fillets, skinned
100 g (4 oz) creamed coconut
45 ml (3 tbsp) lemon juice
30 ml (2 tbsp) soy sauce
30 ml (2 tbsp) vegetable oil
2 garlic cloves, crushed
5 ml (1 tsp) ground turmeric
5 ml (1 tsp) five-spice powder
5 ml (1 tsp) coriander seeds
5 ml (1 tsp) cumin seeds
90 ml (6 tbsp) crunchy peanut butter
large pinch of chilli powder
Coq au Vin
M E A T
Ingredients
4 chicken portions approx. 1.2 kg (21/2 lb) in
weight
5 ml (1 tsp) mixed herbs
salt and pepper
100 g (4 oz) streaky bacon
100 g (4 oz) button mushrooms
1 clove garlic, crushed
450 g (1 lb) whole shallots
30 ml (2 tbsp) brandy
300 ml (1/2 pt) red wine
300 ml (1/2 pt) chicken stock
M E A T
A N D
P O U L T R Y
Ingredients
4 boneless and skinless chicken breasts
1 tbsp lemon juice
1 tsp fresh thyme
1/
2 tbsp olive oil
salt and pepper
200g (7oz) jar of red peppers, drained
150g (5 oz) ripe brie
400g (14oz) ready made puff pastry
1 egg, beaten to glaze
2 tbsp freshly grated parmesan
Ingredients
100g (4oz) ciabatta breadcrumbs
75g (3oz) Gruyere cheese, grated
salt and ground black pepper
4 chicken breast fillets, skinless
60ml (4 tbsps) garlic mayonnaise
Ingredients
350 g (12 oz) leeks, trimmed
25 g (1 oz) butter
30ml (2 tbsp) plain flour
300 ml (1/2 pt) milk
225 g (8 oz) cooked chicken, chopped
100 g (4 oz) ham, chopped
175 g (6 oz) Gruyere cheese, grated
Salt and pepper
4 frozen individual garlic bread slices
64
Layered Chicken Puff
Serves 4
Oven Accessory: enamel shelf
1. Slice the chicken breasts into strips and place between plastic film and flatten using a rolling
pin.
2. Put chicken in a shallow dish with lemon juice, thyme, olive oil and seasoning. Allow to
marinate for a couple of hours in the fridge.
3. Pre-heat oven on CONVECTION 200°C with enamel shelf on lower level.
4. Carefully remove the enamel shelf from the oven using oven gloves.
5. Spread the chicken out on the enamel shelf and put back in the oven. Cook on
CONVECTION 200°C for 10-15 mins. or until cooked through, turning halfway. Remove
chicken from the shelf and allow to cool slightly.
6. Wash enamel shelf.
7. Roll out pastry to a 28 x 36cm (11” x 14”) rectangle.
8. Place 1/2 of the chicken on the centre third of the pastry.
9. Cover with 1/2 of the peppers, then all of the brie followed by the rest of the peppers and
finally the remaining chicken.
10.Brush the edges of the pastry with beaten egg and draw up the two longer sides together
over the filling and press the edges firmly together to seal. Flute the edges.
11. Pre-heat the oven empty on CONVECTION 200°C.
12.Transfer the pastry onto the enamel shelf and brush with beaten egg. Sprinkle with
parmesan cheese.
13.Place enamel shelf on lower level and cook on CONVECTION 200°C for 30-35 mins until
the pastry is crisp and golden.
Cheesy Chicken Breasts
Serves 4
Oven Accessory: glass turntable + metal tray + low rack
1. Mix the breadcrumbs with the cheese and season well.
2. Dip each chicken breast in the garlic mayonnaise and then the crumbs until coated.
3. Place on the low wire rack and cook on COMBINATION: TURBO-BAKE 250°C + GRILL 3
+SIMMER power for 20-25 mins.
4. Slice the chicken and serve.
Creamy Chicken Gratin
Serves 4
Dish: 24 cm (9") round gratin dish
Oven Accessory: glass turntable + metal tray + low rack
1. Slice the leeks and place in a large bowl with the butter. Cover and soften on HIGH power
for 3-4 mins. or until softened.
2. Add the flour and mix well. Stir in the milk and heat on HIGH power for 4-5 mins. or until
thickened. Add the chicken, ham and cheese then season and mix well.
3. Pour into the dish and top with the garlic bread slices. Cook on Combination: TURBOBAKE 230°C + GRILL 3 + LOW power for 15-20 mins or until piping hot and golden.
Ingredients
1 onion, diced
1 clove garlic, crushed
15 ml (1 tbsp) oil
397 g (14 oz) can chopped tomatoes
15 ml (1 tbsp) tomato puree
5 ml (1 tsp) mixed herbs
450 g (1 lb) mince
salt and pepper
Savoury Mince
Serves 4
Dish: 1.5 litre (3 pt) casserole dish
Oven Accessory: glass turntable
1. Place onion, garlic and oil in casserole, cover and cook on HIGH power for 2 mins. or until
soft.
2. Place all other ingredients in casserole. Stir well.
3. Cover and cook on HIGH power for 10 mins. then MEDIUM power for 15-20 mins. or until
cooked.
Ingredients
1 medium onion, chopped
2 carrots, chopped
25 g (1 oz) butter
350 g (12 oz) cold cooked beef or lamb,
minced
300 ml (1/2 pt) hot beef stock
3 ml (1/2 tsp) Worcestershire sauce
15 ml (1 tbsp) gravy thickening
5 ml (1 tsp) tomato puree
salt and pepper
675 g (11/2 lb) potatoes, cubed
135 ml (9 tbsp) water
30 ml (2 tbsp) milk
25 g (1 oz) cheese
Serves 4
Dish: large rectangular dish approx. 27 x 23 cm (11" x 9")
Oven Accessory: glass turntable + metal tray
1. Add cheese and seasoning to the hot white sauce.
2. Cover the base of the dish with a layer of cheese sauce, then a layer of lasagne, followed by
a layer of hot meat mixture. Continue with a layer of lasagne then meat, ending with a layer
of cheese sauce.
3. Sprinkle Parmesan cheese over the top and cook on Combination: CONVECTION 190°C +
SIMMER power for 20-25 mins. or until the pasta is tender and brown and crisp on top.
Shepherd’s Pie
Dish: medium casserole
Serves 4
Oven Accessory: glass turntable + metal tray
1. Place onion, carrots and butter in casserole. Cover and cook on HIGH power for 3-5 mins. or
until soft.
2. Add minced meat to vegetables and mix well. Mix together stock, Worcestershire sauce,
gravy thickening and tomato puree, pour over meat and season to taste.
3. Cook potatoes with water, covered on HIGH power for 7-8 mins. Drain and mash well with
the milk and spread on top of the meat, using a fork to make a pattern on top.
4. Sprinkle with cheese and cook on Combination: CONVECTION 190°C + WARM power for
approximately 25-30 mins. or until top is crisp and golden.
65
A N D
Lasagne
M E A T
Ingredients
1 quantity of Savoury Mince
(see above)
double quantity of White Pouring Sauce (see
page 84)
100 g (4 oz) grated cheese
5 ml (1 tsp) mustard
salt and pepper
12 sheets pre-cooked lasagne
(or sufficient for 3 layers)
60 ml (4 tbsp) Parmesan cheese
P O U L T R Y
Variation: Chilli Con Carne
Add 396 g (14 oz) can red kidney beans drained, 5-10 ml (1-2 tsp) chilli powder, 1 diced green
pepper to the ingredients above.
M E A T
A N D
P O U L T R Y
Ingredients
2 large aubergines
100g (4 oz) sliced crusty bread
250g (9 oz) minced beef
1 garlic clove, crushed
1 medium onion, chopped
3 vine-ripened tomatoes, skinned, seeded
and chopped
25g (1 oz) pitted black olives, chopped
2 tsp dried oregano
2 tbsp tomato puree
50g (2 oz) parmesan, freshly grated
2 eggs, separated
Ingredients
675 g (11/2 lb) braising steak, cubed
3 large onions, sliced thinly
1 clove garlic, crushed
30 ml (2 tbsp) seasoned flour
15 ml (1 tbsp) brown sugar
300 ml (1/2 pt) hot beef stock
300 ml (1/2 pt) light ale
15 ml (1 tbsp) wine vinegar
5 ml (1 tsp) mixed herbs
2 bay leaves
Topping:
8 x 2.5 cm (1") slices of French bread
15 ml (1 tbsp) French mustard
60 ml (4 tbsp) butter, softened
1 clove garlic, crushed
Ingredients
600 g (11/4 lb) braising steak, cubed
45 ml (3 tbsp) seasoned flour
600 ml (1 pt) hot beef stock
45 ml (3 tbsp) tomato puree
30 ml (2 tbsp) paprika
5 ml (1 tsp) sugar
60 ml (4 tbsp) soured cream
Stuffed Aubergines
Serves 4
Dish: shallow pyrex® dish
Oven Accessory: enamel shelf then glass turntable + metal tray + low rack
1. Preheat oven on CONVECTION 220°C with enamel shelf on lower level.
2. Carefully remove the enamel shelf from the oven using oven gloves. Place the whole
aubergines on the shelf and cook on CONVECTION 220°C for 15-20 mins. or until soft.
3. Remove from oven and cool. Place the bread in the warm oven to dry out for about 5 mins.
4. Cut the aubergines in half horizontally, leaving the stalks attached. Scoop out the flesh and
chop finely.
5. Use the bread to make breadcrumbs.
6. Put minced beef into a large bowl with garlic and onion and cook on HIGH power for 2 mins.
7. Add tomatoes, aubergine flesh, olives, oregano, tomato puree and cook on HIGH power for
10 mins.
8. Mix the cheese and breadcrumbs together.
9. Stir the egg yolks into the meat mixture along with 2/3 of the cheesy breadcrumbs.
10.Fill the aubergine skins with the filling.
11. Whisk the egg whites to a froth.
12.Brush each aubergine all over with the egg white.
13.Place aubergines in pyrex® dish and sprinkle with the remaining breadcrumbs
14.Place dish on low rack on metal tray and cook on Combination: TURBO-BAKE 220°C +
GRILL 1 + WARM power for 15-18 mins.
Belgian Beef Casserole
Serves 4
Dish: large casserole with lid
Oven Accessory: glass turntable + metal tray
1. Combine all the casserole ingredients in dish. Cover with lid and cook on Combination:
CONVECTION 160˚C + WARM power for 1hr 30 mins, or until meat is tender, or AUTO
PROGRAM CASSEROLE. Remove bay leaves.
2. Blend mustard, butter and garlic. Spread over one side of each bread slice.
3. Uncover casserole and arrange bread on top. Return to oven and cook uncovered on
Combination: CONVECTION 160˚C + WARM power for a further 15 mins. The casserole is
ready when the bread slices are crisp and golden.
Hungarian Goulash
Dish: large casserole + lid
Serves 4
Oven Accessory: glass turntable + metal tray
1. Toss meat in the flour. Combine all ingredients except the soured cream in casserole dish.
2. Cook on Combination: CONVECTION 160°C + WARM power for 1hr 30 mins, or until the
meat is tender, or on AUTO PROGRAM CASSEROLE.
3. Remove from oven and immediately stir in the soured cream. Serve with ribbon noodles.
66
Ingredients
1 aubergine, sliced
30 ml (2 tbsp) oil
2 cloves garlic, crushed
1 medium onion, chopped
396 g (14 oz) can tomatoes
30 ml (2 tbsp) tomato puree
350 g (12 oz) lamb, cooked and
finely diced
salt and pepper
Topping:
2 eggs
150 ml (1/4 pt) single cream
100 g (4 oz) cheese, grated
25g (1 oz) Parmesan cheese, grated
Serves 4
Madras Curry
Dish: large casserole dish with lid
Serves 4
Oven Accessory: glass turntable + metal tray
1. Place the oil, onion and garlic in casserole dish. Cover and cook on HIGH power for 3 mins.
2. Blend in all the spices and cook on HIGH power for 2 mins.
3. Stir in the flour and tomato puree. Add all other ingredients including meat. Blend in hot
stock.
4. Cover and cook on Combination: CONVECTION 160°C + WARM power for 1hr-1hr 30
mins. or until meat is tender, or use AUTO PROGRAM CASSEROLE. Serve with boiled rice
and lemon or lime wedges and poppadoms.
Moussaka
Serves 4
Dish: 20 cm (8") souffle dish
Oven Accessory: glass turntable + metal tray
1. Place aubergines in a large colander and sprinkle liberally with salt. Stand for 20 mins. or
until bitter juices run out. Rinse well under cold water and drain.
2. Place oil, garlic, onion and aubergine in dish. Cover and cook on HIGH power for 2 mins. or
until softened.
3. Add tomatoes and puree and cook re-covered on HIGH power for 7 mins. Add lamb and
season, mix well.
4. Whisk eggs, cream and cheese together and pour over lamb. Sprinkle with Parmesan
cheese and cook on Combination: CONVECTION 190°C + SIMMER power for 15-20 mins.
or until topping is puffed and golden.
67
P O U L T R Y
Dish: 1.5 litre (3 pt) casserole + 1.2 litre (2 pt) pudding basin
Oven Accessory: glass turntable
1. Combine all filling ingredients in casserole. Place upturned plate on top of meat, cover and
cook on HIGH power for 10 mins. then SIMMER power for 60 mins. or until meat is tender.
Remove plate.
2. Mix flour, salt and suet together. Mix to a firm dough with cold water.
3. Roll out 3/4 of the pastry to line basin.
4. Remove meat with a slotted spoon and fill basin. Mix cornflour with water and stir into the
gravy. Cook on HIGH power for 2 mins. stirring once, or until gravy has thickened. Pour 60 ml
(4 tbsp) of gravy over the meat and reserve the rest for serving. Roll remaining pastry to form
a lid, moisten the edges and seal over the top of the meat.
5. Cook on MEDIUM power for 10-12 mins. or until pastry looks dry.
A N D
Ingredients
15 ml (1 tbsp) oil
1 large onion, sliced
3 cloves garlic, crushed
Spices and Flavourings:
10 ml (2 tsp) ground coriander
3 ml (1/2 tsp) chilli powder, ground cardamom,
ground cloves
15 ml (1 tbsp) garam marsala
15 ml (1 tbsp) ground turmeric
5 ml (1 tsp) ground cumin
30 ml (2 tbsp) flour
15 ml (1 tbsp) tomato puree
450 g (1 lb) shoulder of lamb, cubed
juice of 1 lemon
5 ml (1 tsp) sugar
25 g (1 oz) sultanas
pinch of salt
450 ml (3/4 pt) hot stock
Steak and Kidney Pudding
M E A T
Ingredients
Filling:
350 g (12 oz) braising steak, cubed
100 g (4 oz) kidney, cubed
30 ml (2 tbsp) seasoned flour
1 onion, chopped
600 ml (1 pt) hot beef stock
Pudding:
175 g (6 oz) self-raising flour
pinch salt
75 g (3 oz) suet
cold water to mix
15 ml (1 tbsp) cornflour
M E A T
A N D
P O U L T R Y
Ingredients
900 g (2 lb) unsmoked gammon joint
cold water to cover
300 ml (1/2 pt) white wine (optional)
1 onion, peeled
4 whole cloves
10 peppercorns
45 ml (3 tbsp) honey
30 ml (2 tbsp) orange juice
15 ml (1 tbsp) demerara sugar
15 ml (1 tbsp) Dijon mustard
12 whole cloves
Ingredients
3/
4
1/
2
1/
2
3/
4
tbsp ground ginger
tsp coarsely ground black pepper
1 tsp ground cinnamon
tbsp turmeric
1 tbsp paprika
1/
4 tsp chilli powder
800g (1lb 12 oz) cubed boneless lamb
2 tbsp oil
300g (11oz) onions, chopped
2 crushed garlic cloves
1/
4 tsp salt
150g (5oz) sliced carrots
150g (5oz) ready to eat dried apricots,
chopped
40g (11/2oz) sultanas or seedless raisins
65g (21/2oz) toasted flaked almonds
3/
4 tbsp honey
150 ml (1/4 pint) tomato juice
400g (14oz) can chopped tomatoes
300ml (1/2 pint) vegetable stock
Ingredients
6 lambs kidneys
1 onion, sliced
25 g (1 oz) butter
100 g (4 oz) button mushrooms, halved
15 g (1/2 oz) flour
8 chipolata sausages, halved
60 ml (4 tbsp) red wine
60 ml (4 tbsp) hot beef stock
30 ml (2 tbsp) tomato puree
salt and pepper
68
Glazed Gammon
Serves 4
Dish: large bowl Oven Accessory: glass turntable + low rack + metal tray + splash guard
1. In a large bowl or casserole soak the gammon in water for at least 2 hours. Discard the
water, recover the joint with fresh water and wine (if using). Add onion stuck with cloves and
peppercorns and cook on HIGH power for 15 mins. then MEDIUM power for 15-20 mins. per
450 g (1 lb) or until cooked. Drain.
2. Mix together the honey, juice, sugar and mustard. Cook on HIGH power for 1 min. Leave to
cool.
3. Remove the gammon rind. Score the fat in a lattice pattern and stud with cloves. Brush over
half of the glaze.
4. Place gammon onto low rack + splashguard on metal tray on turntable and cook in a
preheated oven on TURBO-BAKE 170°C + GRILL 1 for 10-15 mins. until golden, spreading
over the remaining glaze halfway through cooking time.
Spicy Lamb Tagine
Serves 6
Dish: 3 litre(6 pt) large casserole with lid
Oven Accessory: glass turntable + metal tray
1. Put spices into bowl and mix well.
2. Add lamb and evenly coat with spices.
3. Place oil, onions and garlic in a large casserole dish. Cover and cook on HIGH power for 5
mins.
4. Add lamb and mix thoroughly.
5. Stir in remaining ingredients and cover.
6. Cook on Combination: CONVECTION 160°C + WARM power for 1 hour or until tender, stir
halfway.
Kidneys Turbigo
Dish: large casserole
Serves 4
Oven Accessory: glass turntable
1. Skin, halve and core the kidneys. Remove any fat or gristle.
2. Place the onion and butter in the casserole. Cover and cook on HIGH power for 2 mins. or
until the onion starts to soften.
3. Add the kidneys, cover and cook on HIGH power for 4 mins. Turn halfway during cooking.
4. Add remaining ingredients, cover and cook on MEDIUM power for 15-18 mins. or until the
kidneys are tender. Stir halfway during cooking.
Ingredients
1 kg (2 lb 2 oz) pork spare ribs
300 ml (1/2 pt) water
For the glaze
150g (5 oz) orange marmalade preferably
shredless or fine shred
2 tbsp dark muscovado sugar
100ml (31/2 fl oz) fresh orange juice
5cm (2 inch) piece fresh root ginger, peeled
and coarsely grated
75 ml (5 tbsp) tomato ketchup
2 tbsp white wine vinegar
Sticky Ribs
Serves 4
Dish: 20 x 25 cm (8 x 10 inch) rectangular dish
Oven Accessory: glass turntable + metal tray + high rack
1. Place the ribs in a single layer in dish with the water. Cover and cook on HIGH power for 10
mins. Drain.
2. Meanwhile, mix together all the ingredients for the glaze in a large bowl.
3. Cook on HIGH power for 3-4 mins.
4. Dip each rib in the sauce ensuring they are well coated.
Ingredients
150 g (6 oz) plain flour
3 ml (1/2 tsp) salt
2 eggs
150 ml (1/4 pt) milk
150 ml (1/4 pt) water
15-30 ml (1-2 tbsp) oil
450 g (1 lb) sausages
Dish: large casserole and lid
Serves 4
Oven Accessory: glass turntable + metal tray
1. Place oil, onion, green pepper and carrots in dish, cover and cook on HIGH power for
5 mins. or until soft.
2. Toss pork in seasoned flour and add to onion mixture. Stir in all other ingredients, cover and
cook on Combination: CONVECTION 160°C + WARM power for 1hr or until pork is tender,
or on AUTO PROGRAM CASSEROLE.
3. Whilst cooking make the dumplings by combining the flour, suet, salt, mustard and parsley.
Add the water to make a stiff dough. Shape dough into 8 round dumplings.
4. When pork is cooked uncover and place dumplings around the edge of dish. Cook
uncovered on Combination: CONVECTION 160°C + WARM power for 15 mins. or until
dumplings are cooked through.
Toad In The Hole
Dish: 27 x 22 cm (101/2 " x 81/2 ") oblong tin
Serves 4
Oven Accessory: enamel shelf
1. Preheat oven on CONVECTION 220°C.
2. Sift flour and salt in a bowl. Add egg and half the liquid. Beat until smooth. Gradually stir in
remaining liquid.
3. Put oil and sausages in tin and place on enamel shelf. Cook on CONVECTION 220°C for 15
mins.
4. Pour in the batter and cook for a further 30-35 mins. or until the batter is well risen and
golden brown.
69
A N D
Casserole Pork with Herby Dumplings
M E A T
Ingredients
30 ml (2 tbsp) oil
1 medium onion, chopped
1 green pepper, deseeded and chopped
225 g (8 oz) carrots, sliced
450 g (1 lb) lean pork, cubed
30 ml (2 tbsp) seasoned flour
5 ml (1 tsp) ground bay leaves
5 ml (1 tsp) dried sage
salt and pepper
300 ml (1/2 pt) dry cider
Dumplings:
175 g (6 oz) self raising flour
75 g (3 oz) suet
pinch of salt
5 ml (1 tsp) mustard powder
15 ml (1 tbsp) fresh parsley, chopped
150 ml (1/4 pt) cold water
P O U L T R Y
5. Place ribs on metal tray on high rack. Pour over remaining sauce and cook on Combination:
TURBO-BAKE 230°C + GRILL 3 + LOW power for 20 mins. Turn halfway and baste.
Ingredients
225 g (8 oz) carrots, sliced
3 celery sticks, sliced
15 ml (1 tbsp) vegetable oil
4 boneless pork chops
15 ml (1 tbsp) prepared mustard
1 onion, finely chopped
25 g (1 oz) butter
15 g (1/2 oz) flour
300 ml (1/2 pt) milk
salt and pepper
450 g (1 lb) potatoes, peeled and finely sliced
Pork and Potato Bake
Serves 4
Dish: 20 x 25 cm (8" x 10") rectangular dish
Oven Accessory: glass turntable + metal tray
1. Mix the carrots, celery and oil together in dish. Cover and cook on HIGH power for 4-5 mins.
or until softening.
2. Arrange the chops in a single layer on top of the vegetables, spread mustard over evenly.
3. Make the onion sauce by cooking the onion with half the butter on HIGH power for 3-4 mins.
Add the flour and stir well. Gradually add the milk and cook on HIGH power for 11/2 mins. Stir
and cook for a further 1-2 mins. or until thick and cooked. Season to taste. Pour sauce over
chops. Arrange potato slices on top, cover and cook on HIGH power for 5 mins.
M E A T
A N D
P O U L T R Y
4. Uncover, dot with remaining butter and cook on Combination: CONVECTION 170°C +
LOW power for 25-30 mins. or until potatoes are golden.
Ingredients
700 g (11/2 lb) boneless leg of pork, cubed
225 g (8 oz) onion, chopped
450 g (1 lb) parsnips, sliced
1 garlic clove, crushed
15 ml (1 tbsp) ground coriander
5 ml (1 tsp) cumin seeds or ground cumin
30 ml (2 tbsp) flour
300 ml (1/2 pt) beef stock
300 ml (1/2 pt) apple juice
salt and pepper
Ingredients
1/
2 cauliflower, divided into florets
3 carrots, peeled and sliced
3 parsnips, peeled and sliced
450 g (1 lb) Cumberland sausage
1 onion, chopped
15 ml (1 tbsp) sunflower oil
30 ml (2 tbsp) mild curry paste
400 g (14 oz) tin of mixed spicy beans
Harvest Pork Casserole
Dish: large casserole and lid
Serves 4-6
Oven Accessory: glass turntable + metal tray
1. Place the cubed pork, chopped onion, sliced parsnips, crushed garlic, coriander and cumin
in a large casserole dish.
2. Stir in the flour.
3. Gradually add the stock, apple juice and seasoning.
4. Cover and cook on Auto Program Casserole or cover and cook on HIGH power for 15 mins.
Stir then cover and cook on Combination: CONVECTION 160°C + WARM power for
11/4 - 11/2 hours or until the meat is tender.
Cumberland Sausage Curry
Serves 4
Dish: large Pyrex® bowl
Oven Accessory: glass turntable + high wire rack + metal tray + splash guard
1. Prepare the vegetables.
2. Grill the sausages under preheated grill on splash guard in metal tray on high wire rack
GRILL 1 for 10 mins or until browned and cut into 5 cm (2") chunks.
3. Place the onion in a large Pyrex® bowl with the sunflower oil and cook covered on HIGH
power for 3 mins. or until soft.
4. Stir in the curry paste, add the vegetables, sliced sausage and beans plus 150 ml (1/4 pt)
boiling water. Cook on HIGH power for 10 mins. then LOW power for 15-20 mins, or until the
vegetables are soft and the curry is piping hot.
70
Pasta, Rice and Beans
Spicy Tomato Pasta
Serves 4
Dish: large ovenproof dish + 3 litre (6 pt) bowl
Oven Accessory: glass turntable + metal tray + low wire rack
1. Put pasta in a 3 litre (6 pt) bowl. Add salt and oil and 1 litre of boiling water and cover with
cling film. Cook on HIGH power for 10-12 mins. Drain well.
2. Pre-heat oven on TURBO-BAKE 230°C + GRILL 1.
3. Place peppers, red onions, chillies and garlic in a large ovenproof dish.
4. Sprinkle with sugar, drizzle over the oil and season well with salt and pepper
8. Tear the basil leaves on top and sprinkle with parmesan to serve.
Ingredients
175 g (6 oz) easycook brown rice
450 ml (3/4 pt) hot chicken stock
450 g (1 lb) smoked haddock
30 ml (2 tbsp) lemon juice
1 medium onion, chopped
15 ml (1 tbsp) oil
150 ml (1/4 pt) soured cream
15 ml (1 tbsp) curry paste
100 g (4 oz) frozen peas
30 ml (2 tbsp) parsley, chopped
2 hardboiled eggs, chopped
Tuna Pasta
Serves 4
Dish: 3 litre (6 pt) casserole dish
R I C E
Ingredients
225 g (8 oz) mixed dried pasta
i.e. tagliatelle, twists, shells
1 litre (13/4 pt) boiling water
15 ml (1 tbsp) oil
3 ml (1/2 tsp) salt
25 g (1 oz) butter
100 g (4 oz) mushrooms, peeled and sliced
198 g (7 oz) can tuna, drained
Sauce:
40 g (11/2 oz) butter
40 g (11/2 oz) flour
600 ml (1 pt) milk
30 ml (2 tbsp) Dry Vermouth (optional)
salt and pepper to taste
25 g (1 oz) cheese, grated
25 g (1 oz) breadcrumbs
Oven Accessory: glass turntable + metal tray + low rack
1. Cook pasta in water with oil and salt covered on HIGH power for 10-12 mins. or until soft.
Leave to stand for 2-3 mins. Drain.
2. Melt butter in small dish on HIGH power for approx. 45 secs. Add mushrooms and cover.
Cook on HIGH power for 3-4 mins. or until soft.
3. To make sauce, melt butter on HIGH power for 30-40 secs. Stir in flour to make a roux.
Gradually whisk in milk until well combined. Cook on HIGH power for 3-5 mins. or until
smooth and glossy. Stir halfway through cooking. Add Vermouth and season.
4. Combine pasta, tuna and mushrooms in dish. Pour sauce over and stir to mix thoroughly.
Sprinkle with cheese and breadcrumbs and cook on Combination: TURBO-BAKE 230°C +
GRILL 3 + LOW power for 10-12 mins. or until golden brown.
Kedgeree
Dish: large casserole
A N D
7. Remove the vegetables from the oven. Stir in the pasta and cook on TURBO-BAKE 230ºC
+ GRILL 1 for 5-6 mins.
B E A N S
5. Cook on TURBO-BAKE 230°C + GRILL 1 for 15 mins.
6. Add tomatoes, stir and cook on TURBO-BAKE 230°C + GRILL 1 for 10 mins. or until golden
and starting to soften.
Serves 4
Oven Accessory: glass turntable
1. Place the rice and chicken stock in casserole, cover and cook on HIGH power for
15-17 mins. or until tender.
2. Place the fish in a shallow dish, sprinkle with lemon juice, cover and cook on HIGH power for
5-6 mins. or until cooked. Skin and flake.
3. Place onion and oil in a small dish, cover and cook on HIGH power for 3-4 mins. or until
softened.
4. Combine the soured cream with curry paste. Mix into rice then stir in flaked fish, onion, peas,
parsley, eggs and seasoning. Cover and cook on HIGH power for 5 mins. or until piping hot.
71
P A S T A ,
Ingredients
350g (12oz) dried pasta
15 ml (1 tbsp) oil
1/
2 tsp salt
2 red peppers, seeded and cut into chunks
2 red onions cut into wedges
2 mild red chillies, seeded and diced
3 garlic cloves, coarsely chopped
5 ml (1 tsp) golden caster sugar
30 ml (2 tbsp) olive oil
salt & pepper
1 kg (2lb 2 oz) small ripe tomatoes, quartered
handful fresh basil leaves
25g (1oz) grated parmesan
Ingredients
P A S T A ,
R I C E
A N D
B E A N S
2 onions, chopped
2 cloves garlic, crushed
30 ml (2 tbsp) oil
3 deseeded red peppers, chopped
397 g (14 oz) canned tomatoes
15 ml (1 tbsp) tomato puree
salt and pepper
450 g (1 lb) frozen spinach, defrosted and
drained
450 g (1 lb) ricotta cheese
9 sheets lasagne, precooked
300 ml (1/2 pt) natural yoghurt
45 ml (3 tbsp) grated parmesan cheese
Ingredients
100 g (4 oz) green lentils
15 ml (1 tbsp) oil
1 large onion, sliced
5 ml (1 tsp) grated root ginger
1 garlic clove, crushed
3 ml (1/2 tsp) turmeric
5 ml (1 tsp) chilli powder
10 ml (2 tsp) curry powder
150 ml (1/4 pt) natural yoghurt
100 g (4 oz) mushrooms, sliced
2 tomatoes, peeled and chopped
300 ml (1/2 pt) hot water
50 g (2 oz) cashew nuts
450 g (1 lb) cooked basmati rice
Garnish:
hard boiled egg slices and
coriander leaves
Ingredients
25g (1 oz) dried porcini
1 litre (13/4 pints) hot chicken or vegetable
stock
50g (2 oz) butter
2 shallots, finely chopped
200g (7 oz) firm cultivated white or chestnut
mushrooms, sliced
300g (11 oz) risotto rice
125 ml (4 fl. oz.) dry white wine
salt & pepper to taste
25g (1 oz) freshly grated parmesan cheese
plus extra for garnish
72
Spinach & Ricotta Lasagne
Serves 4-6
Dish: 2 ltr (4 pt) shallow dish
Oven Accessory: glass turntable + metal tray
1. Place one of the onions and a clove of garlic in a bowl with 1 tbsp oil and cook for 2-3 mins.
on HIGH power or until soft.
2. Add the red peppers, tomatoes and tomato puree, season and cook on HIGH power for
5-6 mins. or until hot.
3. In another bowl, place the second onion and garlic clove with 1 tbsp oil. Cover and cook on
high power for 2-3 mins. until soft. Add the defrosted, drained spinach and stir well. Cook on
HIGH power for 2-3 mins. or until cooked. Drain.
4. In a 2 ltr (4 pt) shallow dish, place a layer of spinach. Top with ricotta cheese, then lasagne
followed by the tomato sauce and a further layer of pasta. Spoon yoghurt onto the top and
sprinkle with parmesan cheese.
5. Cook on Combination: CONVECTION 190°C + SIMMER power for 30-40 mins. or until
golden and piping hot.
Lentil Biryani
Serves 4-6
Dish: large casserole
Oven Accessory: glass turntable
1. Soak the lentils in cold water for 1 hour then drain them.
2. Place the oil and onion in a large bowl. Cover and cook on HIGH power for 3 mins. or until
softened.
3. Add the ginger, garlic, turmeric, chilli and curry powder. Cover and cook on HIGH power for
2 mins.
4. Add the yoghurt, mushrooms, tomatoes, water and lentils. Cover and cook on HIGH power
for 25-30 mins. or until the lentils are tender and the liquid has evaporated.
5. Add the lentil mixture and cashew nuts to the cooked rice and mix thoroughly. Reheat on
HIGH power if necessary. Garnish and serve.
Wild Mushroom Risotto
Serves 4
Dish: small bowl + large bowl
Oven Accessory: glass turntable
1 Soak mushrooms in 300ml (1/2 pint) stock for 20 mins.
2. Strain the porcini mushrooms and coarsely chop. Add the soaking liquid to the remaining
stock.
3. Place the butter and shallots in a large bowl and cook on HIGH power for 2 mins. or until
softened.
4. Stir the rice into the mixture. Add the stock, wine and seasoning. Cook on HIGH power for 5
mins. Add the mushrooms and porcini and cook on HIGH power for 15 mins. stirring halfway.
5. Mix in the parmesan cheese.
6. Cover and leave to stand for about 5 mins. before serving on warm plates sprinkled with
extra parmesan cheese.
Ingredients
1 medium onion, chopped
10 ml (2 tsp) vegetable oil
2 medium courgettes, sliced thickly
1 red pepper, seeded & chopped
2 medium carrots, peeled & thinly sliced
1 small cauliflower, cut into florets
100 g (4 oz) dried apricots, halved
2 cloves garlic, crushed
425 g (15 oz) can chick peas, drained
3 ml (1/2 tsp) each: ground turmeric, ground
coriander, ground cumin
5 ml (1 tsp) paprika
2.5 cm (1") fresh root ginger, peeled and
finely chopped
salt and pepper
450 ml (3/4 pt) hot vegetable stock
chopped parsley to garnish
Dish: deep casserole dish
Serves 4
Oven Accessory: glass turntable + metal tray + low rack
1. Sprinkle the aubergine with salt and leave for 20 mins, then rinse and dry.
2. Cook the pasta in 600 ml (1 pt) boiling water, covered, on HIGH power for 4 mins. or until
tender. Drain.
3. Place onion, garlic and oil in a bowl, cover and cook on HIGH power for 2 mins. or until soft.
Add the remaining ingredients except the mozzarella, tagliatelle and parmesan cheese,
cover and cook on HIGH power for 6-8 mins.
Serves 4
Dish: 25 cm (10") round shallow Pyrex® dish
Oven Accessory: glass turntable + metal tray + low rack
1. Chop all the vegetables into bite sized pieces and put in a roasting dish with the oil. Cook on
TURBO-BAKE 230°C + GRILL 2 for 25-30 mins or on the Roast Vegetable program.
2. Cook the pasta shapes in 450 ml (3/4 pt) boiling water on HIGH power for 5-6 mins or until
soft. Drain. Wash the spinach and tear into small pieces.
3. Make the white sauce as per instructions on page 84, add the mustard, cheese and Boursin
cheese and stir thoroughly until smooth. Season well.
4. Mix the pasta, spinach and roast vegetables with the sauce and place in a large shallow dish.
Sprinkle the top with cheese.
5. Cook on Combination: TURBO-BAKE 230°C + GRILL 3 + LOW power for 10-15 mins or until
golden brown.
Vegetable and Chick Pea Casserole
Dish: large casserole dish
Serves 4
Oven Accessory: glass turntable
1. Place the onion and oil in a large casserole dish. Cover and cook on HIGH power for 3 mins.
or until starting to soften.
2. Add the prepared vegetables, apricots, garlic, chick peas and stir in the spices, salt, pepper
and stock.
3. Cover and cook on HIGH power for 15-20 mins, or until vegetables are soft. Stir two or three
times during cooking. Serve with couscous or rice and garnish with parsley.
TIP
To prepare couscous: Place 300 ml (1/2 pt) vegetable stock in a bowl and 1.2 ml (1/4 tsp) turmeric.
Cook on HIGH power for 4 mins. or until boiling. Add 175 g (6 oz) couscous and allow
to stand for 5 mins. Fluff up with a fork before serving.
73
A N D
Roast Vegetable and Pasta Gratin
B E A N S
4. Mix the drained pasta with the mozzarella. Place in a casserole dish. Pour the sauce over the
top. Sprinkle with parmesan and cook on Combination: TURBO-BAKE 230˚C + GRILL 1 +
WARM power for 6-8 mins. or until golden brown and piping hot.
R I C E
Ingredients
1 aubergine
2 leeks
1 red, 1 green pepper
1 onion
1 clove of garlic
45 ml (3 tbsp) olive oil
225 g (8 oz) pasta shapes
225 g (8 oz) fresh spinach
White Sauce
40 g (11/2 oz) butter
40 g (11/2 oz) flour
1 pt (600 ml) milk
15 ml (1 tbsp) mustard
50 g (2 oz) Cheddar cheese, grated
150 g (5 oz) Boursin cheese
50 g (2 oz) Cheddar cheese for topping
Tagliatelle Toscana
P A S T A ,
Ingredients
1 large aubergine, cubed
salt
350 g (12 oz) tagliatelle, fresh
1 onion
1 clove garlic, crushed
15 ml (1 tbsp) olive oil
397 g (14 oz) tin of chopped tomatoes
5 ml (1 tsp) basil
15 ml (1 tbsp) tomato puree
15 g (1/2 oz) butter
salt and pepper
8-10 black olives, stoned
100 g (4 oz) mozzarella, diced
30 ml (2 tbsp) parmesan cheese, grated
Cheese and Egg Dishes
C H E E S E
A N D
E G G
D I S H E S
Ingredients
1 can ready to bake croissants
6 cheese slices
6 wafer thin slices of ham
egg for glazing
Ingredients
300g (11oz) readymade short crust pastry
90g (31/2 oz) red pesto or sun-dried tomato
puree
2 medium sized tomatoes, peeled, seeded
and chopped
25g (1 oz) black olives, chopped
125g (41/2 oz) Fontina or Mozzarella cheese
grated
1 garlic clove crushed
25g (1 oz) parmesan cheese, grated
5 ml (1 tsp) dried oregano
Ham and Cheese Croissants
Serves 6
Dish: round baking tray
Oven Accessory: glass turntable + metal tray + low rack
1. Preheat the oven on CONVECTION 180°C.
2. Prepare croissants by placing a slice of cheese and ham on each piece of dough before
rolling.
3. Place on a round baking tray, brush with egg and cook on CONVECTION 180°C for 25-30
mins. or until golden and cooked through.
Cheese and Red Pesto Tartlets
Serves 4
Dish: 2 bun tins 32cm x 24cm (121/2” x 91/2”)
Oven Accessory: enamel shelf + wire shelf
1. Roll out the short crust pastry to a thickness of approximately 3 mm. (1/8”). Cut out 24
circles using a 7.5cms. (3”) pastry cutter. Place in two lightly greased bun tins.
2. Chill pastry for 30 mins.
3. Preheat oven on CONVECTION 200°C with both enamel and wire shelf in position.
4. Mix the red pesto, tomatoes, black olives, mozzarella and garlic together in a bowl. Fill the
tartlet shells with mixture.
5. Sprinkle the parmesan and oregano over the tartlets.
6. Bake tartlets on CONVECTION 200°C for 18-20 mins. or until golden brown.
Ingredients
4 large muffins, halved
150 ml (1/4 pt) Dolmio® sauce or Passata
100 g (4 oz) garlic sausage, cubed
1 clove garlic, crushed
1 small onion, diced
100 g (4 oz) cheese, grated
56 g can anchovy fillets
black olives to garnish
Muffin Pizzas
Serves 4
Oven Accessory: glass turntable + high wire rack + metal tray
1. Preheat on GRILL 1.
2 Place Dolmio® sauce, sausage, garlic and onion in a bowl and mix well.
3. Arrange muffin halves on high wire rack on metal tray and toast on GRILL 1 for 3-4 mins.
until browned. 4 halves at a time.
4. Spread muffins with the mixture. Top with cheese, anchovies and olives.
5. Cook on Combination: GRILL 1 + WARM power for 5-7 mins. or until cheese has melted
and is beginning to brown.
74
Baked Soufflé
Serves 4
Ingredients
1kg (2lb 2oz) potatoes
1 onion, finely chopped
25g (1oz) butter
225g (8oz) smoked back bacon
250g (9oz) brie
142ml (1/4 pt) single cream
Quiche Lorraine
Serves 4
Dish: 23 cm (9") metal tin
Oven Accessory: glass turntable + metal tray
1. Roll out the pastry and use to line the flan dish. Prick base of pastry with a fork, chill for
15 mins. Pre-heat oven on CONVECTION 210°C and bake the case blind for 20 mins. or
until cooked.
2. Place the oil, onion and bacon in a small dish. Cover and cook on HIGH power for 4 mins. or
until onion is soft. Drain and place in bottom of flan case.
3. Beat the eggs, cream, salt and pepper and pour over the bacon. Sprinkle with cheese. Cook
on Combination: CONVECTION 190°C + WARM power for 20-25 mins. or until just set and
browned.
Tasty Potato Bake
Serves 4
Dish: oval heatproof dish, buttered
Oven Accessory: glass turntable + metal tray + low rack
1. Peel and thickly slice the potatoes.
2. Place potatoes in a dish with 6 tbsp. water. Cover and cook on HIGH power for 7-8 mins. or
until just cooked. Drain.
3. Place onion and butter in a bowl and cook on HIGH power for 2 mins.
4. Snip bacon into pieces with scissors and add to the onion. Stir well and cook on HIGH power
for 3 mins. or until the onion and bacon are lightly cooked.
5. Chop cheese into chunks, rind and all.
6. Layer half the potatoes in the buttered ovenproof dish. Scatter over half of the onion, bacon
& cheese.
7. Lightly season with salt & pepper
8. Repeat layers, then pour cream evenly over the top and cook on Combination: TURBOBAKE 230ºC + GRILL 3 + MEDIUM power for 10 mins. or until golden brown
75
E G G
Ingredients
225 g (8 oz) shortcrust pastry
1 medium onion, chopped
15 ml (1 tbsp) oil
6 streaky bacon rashers, or
100 g (4 oz) ham cut into strips
2 eggs
150 ml (1/4 pt) single cream
salt and pepper to taste
50 g (2 oz) cheddar cheese, grated
A N D
Variations: Add to egg mixture before folding in egg whites:
1. 75 g (3 oz) cooked ham
2. 50 g (2 oz) mushrooms
3. 75 g (3 oz) smoked salmon, finely sliced.
D I S H E S
Dish: 15 cm (6") souffle dish
Oven Accessory: glass turntable + metal tray + low rack
1. Melt butter on HIGH power for 30 secs. Stir in flour. Cook on HIGH power for 30 secs.–1
min. Stir in milk gradually, whisk until smooth. Cook on HIGH power for 2 mins. or until
thickened. Beat well. Cool.
2. Preheat oven on CONVECTION 180°C.
3. Add egg yolks one at a time to the white sauce. Season and mix in cheese.
4. Whisk the egg whites until stiff and fold into cheese mixture.
5. Cook on CONVECTION 180°C for 20-30 mins. until risen and brown.
C H E E S E
Ingredients
25 g (1 oz) butter
25 ml (11/2 tbsp) flour
150 ml (1/4 pt) milk
3 eggs, separated
salt and pepper
75 g (3 oz) cheese, grated
Ingredients
175 g (6 oz) quick cooking macaroni
40 g (11/2 oz) butter
1 small onion, finely chopped
100 g (4 oz) bacon, chopped
40 g (11/2 oz) flour
600 ml (1 pt) milk
5 ml (1 tsp) french mustard
150 g (5 oz) red cheese, grated
salt and pepper
30 ml (2 tbsp) fresh brown breadcrumbs
C H E E S E
A N D
E G G
D I S H E S
Ingredients
4 slices bread, buttered
5 ml (1 tsp) Dijon mustard
2 slices smoked ham
100 g (4 oz) sliced cheese
Croque Monsieur
Serves 2
Oven Accessory: glass turntable + high wire rack + metal tray
1. Preheat on GRILL 1.
2. Place the bread, buttered side up on metal tray on high wire rack and cook for
approximately 3-4 mins. or until browning.
3. On 2 slices of the bread, spread the untoasted sides with mustard and top with ham and
cheese. Cover with the other slices, browned side uppermost.
4. Place back on the metal tray on high wire rack and cook on Combination: GRILL 2 +
SIMMER power for 1-2 mins. or until the cheese has melted.
Macaroni Cheese
Dish: large dish and jug
Serves 4
Oven Accessory: glass turntable + metal tray + low rack
1. Cook macaroni in 450 ml (3/4 pt) boiling water. Cover and cook on HIGH power for 5-6 mins.
or until soft. Drain.
2. Place butter, onion and bacon in a jug. Cover. Cook on HIGH power for 5 mins. or until onion
is soft. Stir halfway through cooking.
3. Stir in flour and cook for 30 secs. on HIGH power.
4. Gradually add milk, stir well and season. Cook on HIGH power for 5-6 mins. or until sauce is
thick and bubbling. Stir twice during cooking.
5. Add mustard and 100 g (4 oz) grated cheese. Add macaroni and season. Place the
macaroni mixture in a large dish. Sprinkle with breadcrumbs and remaining cheese.
6. Cook on Combination: TURBO-BAKE 230°C + GRILL 3 + LOW power for 10-12 mins. or
until cheese starts to melt.
Ingredients
1 medium onion, finely diced
15 ml (1 tbsp) olive oil
175 g (6 oz) self-raising flour
3 ml (1/2 tsp) salt
3 ml (1/2 tsp) mustard powder
3 ml (1/2 tsp) cayenne pepper
seasoning
25 g (1 oz) butter
40 g (11/2 oz) strong cheddar cheese, grated
40 g (11/2 oz) Parmesan cheese
25 g (1 oz) black olives, stoned and chopped
1 egg, beaten
45 ml (3 tbsp) milk
1 beaten egg for glazing
76
Cheese, Onion & Olive Scones
Dish: round baking sheet
Oven Accessory: glass turntable + metal tray + low rack
1. Place onion and oil in a bowl. Cover and cook on HIGH power for 2 mins. or until softened.
Drain.
2. Preheat oven on CONVECTION 200°C.
3. Sift together the flour, salt, mustard and cayenne with seasoning. Rub in the butter.
4. Mix in onion, cheeses and olives. Beat egg and milk together. Pour into flour mixture and
bring to a soft dough.
5. On a floured surface roll out dough to approx. 2 cm thick. Cut out rounds using a 5 cm pastry
cutter and brush with beaten egg.
6. Place half the dough rounds on a lightly greased baking sheet. Place on the low rack and
cook on CONVECTION 200°C for 15-20 mins. or until cooked and golden brown. Then
repeat with the remaining scones.
•
•
Always cook vegetables in a dish that is
a suitable size. Use flat dishes not
basins. Always cover with microwave
cling film or a lid.
•
•
Cabbage should be shredded and
cooked by power and time.
Fresh vegetables require 90 ml (6 tbsp)
of water. For each extra 450 g (1 lb) add
an extra 90 ml (6 tbsp) of water and stir
halfway.
•
Certain vegetables i.e. broccoli and
asparagus, should be arranged so that
the tips are in the centre of the dish, as
these require less cooking.
•
•
If cooking potatoes with other vegetables,
only cook with other ROOT vegetables.
Never add salt to vegetables before
microwaving. Remember the flavour of
microwaved vegetables is much better
than boiled.
•
Jacket Potatoes Cooking by microwave only
Before Cooking
Wash potatoes and prick skins several times.
Spread around edge of turntable.
Whole cauliflower should be cooked
upside down on MEDIUM power for
10 mins. approx. with 90 ml (6 tbsp)
water.
After Cooking
Remove from oven and wrap in aluminium foil
to retain the heat. Leave to stand for 5 mins.
Varieties of potatoes vary in their
suitability for cooking by microwave. We
recommend Maris Piper for consistently good
results. The cooking times given may need
adjustment for other varieties. The ideal size
of potato to be cooked by microwave is
175 g - 250 g (6-9 oz).
77
V E G E T A B L E S
A N D
•
Root vegetables. i.e. carrots, swede,
should be cut into slices, strips or cubes.
Do not mix fresh and frozen vegetables
as the cooking times may be different.
V E G E T A R I A N
Vegetables and Vegetarian
V E G E T A B L E S
A N D
V E G E T A R I A N
Ingredients
30 ml (2 tbsp) olive oil
450 g (1 lb) onions, skinned and sliced
900 g (2 lb) new potatoes, thinly sliced
2 garlic cloves, skinned and crushed
30 ml (2 tbsp) chopped fresh rosemary
salt and pepper
300 ml (10 fl.oz) single cream
Potato & Rosemary Cake
Dish: 25 cm (10”) flan dish
Serves 4
Oven Accessory: glass turntable + metal tray
1. Place the oil and onions in a large bowl. Cover and cook on HIGH power for 3 mins. Add the
potatoes and garlic, cover and cook on HIGH power for 5 mins or until softened.
2. Layer the potatoes, onions, rosemary and seasoning in the flan dish. Pour over the cream
and lightly press down the potatoes.
3. Cook on Combination: CONVECTION 220˚C + LOW power for 30-35 mins. or until golden
brown.
Ingredients
1 large onion, chopped
25 g (1 oz) butter
1 clove of garlic, crushed
225 g (8 oz) each of diced carrots,
diced leeks, diced courgettes
1 green pepper, chopped
150 ml (1/4 pt) hot vegetable stock
salt and pepper to taste
300 ml (1/2 pt) prepared tomato sauce
175 g (6 oz) pre-cooked lasagne
225 g (8 oz) Mozzarella cheese
Ingredients
450 g (1 lb) leeks, sliced thinly
450 g (1 lb) potatoes, sliced thinly
150 g (5 oz) blue cheese
225 g (8 oz) Greek yoghurt
75 ml (5 tbsp) double cream
50 g (2 oz) brown breadcrumbs
salt and pepper
78
Vegetable Lasagne
Serves 4-6
Dish: large deep rectangular dish
Oven Accessory: glass turntable + metal tray
1. Place onion, garlic and butter in a casserole dish, cover and cook on HIGH power for 3 mins.
Add vegetables and stock, re-cover and cook on HIGH power for 8-10 mins. or until
vegetables are soft. Season to taste.
2. Cover base of dish with a thin layer of tomato sauce, then a layer of lasagne on top followed
by a layer of vegetable mixture. Thinly slice 175 g (6 oz) of the cheese and layer on top of
vegetables. Continue layering until ingredients are all used ending with a tomato sauce layer.
3. Grate remaining cheese and arrange over top in 3 diagonal bands. Cook on Combination:
CONVECTION 190°C + SIMMER power for 30-35 mins. or until the pasta is cooked.
Leek & Potato Gratin
Serves 4
Dish: 25 cm (10") flan dish
Oven Accessory: glass turntable + metal tray + low rack
1. Place the vegetables in a large bowl. Add 90 ml (6 tbsp) of water, cover and cook on HIGH
power for 10-12 mins. or until the vegetables are softened.
2. Crumble or finely chop the cheese into a bowl and gradually blend in the yoghurt and the
double cream.
3. Drain the vegetables and arrange in a flan dish. Season and pour over the blue cheese
cream mixture.
4. Sprinkle with breadcrumbs, cook on Combination: TURBO-BAKE 230˚C + GRILL 3 + LOW
power for 10 mins. or until golden brown.
Roast Vegetable Parcels
Serves 4
Oven Accessory: enamel shelf
1. Place the chopped tomatoes and puree in a heatproof bowl uncovered and cook on HIGH
power for 5 mins then MEDIUM power for 7-8 mins or until mixture is reduced in volume
and thickened.
2. Preheat oven on TURBO-BAKE 220°C + GRILL 2.
3. Chop vegetables into 2.5 cm (1") chunks
5. Cook on TURBO-BAKE 220°C + Grill 2 for 25-30 mins until vegetables are browned and al
dente.
6. Mix the tomato sauce with the cooked vegetables and pinenuts. Wash enamel shelf.
7. Preheat oven on CONVECTION 220°C
8. Mix together the gruyère cheese, Boursin® and single cream.
9. Roll out pastry until it measures approx 16" square. Divide into 4 equal squares.
10. Place 1/4 of the vegetable mixture in the centre of the square and top with 1/4 of the cheese
mixture.
11. Bring the corners of the pastry to the centre, pressing the edges together. Seal with water.
Glaze with beaten egg. Place parcels on greased enamel shelf on lower level in the oven.
Ingredients
450 g (1 lb) potatoes
30 ml (2 tbsp) oil
25 g (1 oz) butter
Roast Potatoes
A N D
12. Cook on CONVECTION 220°C for 20-25 mins or until golden and cooked through.
Serves 4
Oven Accessory: glass turntable + metal tray
1. Peel and cut potatoes into quarters. Par boil and drain (see page 51).
2. Place potatoes, oil and butter on metal tray. Cook on Combination: TURBO-BAKE 250°C +
GRILL 1 + WARM power for 25 mins. turning and basting potatoes during cooking, or until
crisp and brown.
Ingredients
100 g (4 oz) button mushrooms
100 g (4 oz) onion, chopped
3 ml (1/2 tsp) celery and garlic salt
175 g (6 oz) fresh wholemeal breadcrumbs
100 g (4 oz) ground cashew nuts
1 egg
Veggie Burgers
V E G E T A R I A N
4. Add garlic and oil, mix thoroughly with mixed vegetables. Place onto enamel shelf.
Serves 4
Oven Accessory: glass turntable + high wire rack + metal tray
1. Preheat the grill on GRILL 1.
2. Place the mushrooms, onion, seasoning and all but a handful of breadcrumbs in a food
processor. Whisk together and tip into a bowl, add the nuts and egg and blend with a fork.
3. Divide into four. Roll into balls and dip in the remaining breadcrumbs. Make into burger
shapes. Place on metal tray on high wire rack and cook on Combination: GRILL 1 +
WARM power for 15 mins. or until browned. Turn half way.
79
V E G E T A B L E S
Ingredients
700 g (1 lb 8 oz) mixed vegetables eg. sweet
potato, red pepper, leeks, aubergine,
courgettes, onion
1 clove garlic, crushed
30 ml (2 tbsp) olive oil
200 g (7 oz) can chopped tomatoes
10 ml (2 tsp) tomato puree
25 g (1 oz) pinenuts
50 g (2 oz) gruyère cheese, grated
100 g (4 oz) Boursin® cheese
15 ml (1 tbsp) single cream
225 g (8 oz) ready made puff pastry
1 egg to glaze
Ingredients
1 clove of garlic, halved
675 g (11/2 lb) potatoes, sliced very thinly
salt and pepper
pinch nutmeg
150 ml (1/4 pt) double cream
25 g (1 oz) butter
V E G E T A B L E S
A N D
V E G E T A R I A N
Ingredients
1 quantity shortcrust pastry (page 86)
175 g (6 oz) courgettes
1 garlic clove, crushed
175 g (6 oz) broccoli
50 g (2 oz) peas
175 g (6 oz) asparagus
100 g (4 oz) tomatoes
100 g (4 oz) full fat soft cheese
150 ml (1/4 pt) single cream
2 eggs + 1 egg yolk
40 g (11/2 oz) mature cheddar
Summer Vegetable Flan
Dish: 23 cm (9") flan dish
Serves 6
Oven Accessory: glass turntable + metal tray
1. Preheat oven on CONVECTION 210°C. Line the flan dish with the pastry and bake blind for
10 mins with baking beans. Remove baking beans and lining and bake for a further
10 mins until golden.
2. Thinly slice the courgettes and add garlic. Prepare the broccoli and peas place in a bowl
with 90 ml (6 tbsp) of water and soften on HIGH power for 4-5 mins. Drain. Place in the
pastry case with the asparagus and quartered tomatoes.
3. Beat the soft cheese with the cream and eggs, pour over the vegetables and sprinkle with
cheddar. Cook on Combination: CONVECTION 180°C + WARM power for 35-40 mins or
until just set.
Gratin Dauphinois
Dish: 20 cm (8") shallow dish
Serves 4-6
Oven Accessory: glass turntable + metal tray
1. Rub halves of garlic around inside of dish and discard.
2. Layer the potato slices in the dish, seasoning with salt and pepper and nutmeg between
each layer.
3. Pour the cream evenly over the top of the potatoes and dot with butter. Cook on
Combination: CONVECTION 190°C + SIMMER power for 30-35 mins. or until potatoes are
cooked.
Ingredients
1 red onion, cut into strips
2 red peppers, deseeded and cubed
1 aubergine, cubed
2 courgettes, cubed
350 g (12 oz) sweet potato, peeled and
cubed
4 garlic cloves, whole
45 ml (3 tbsp) olive oil
salt and pepper
400 g (14 oz) canned, chopped tomatoes
25 g (1 oz) sun-dried tomatoes, chopped
225 g (8 oz) cottage cheese
3 large eggs
175 g (6 oz) cheddar cheese, grated
45 ml (3 tbsp) natural yoghurt
80
Roasted Vegetable Moussaka
Serves 4-6
Dish: 2 litre (4 pt) ovenproof dish
Oven Accessory: glass turntable, metal tray + low rack
1. Place the prepared vegetables and garlic into an ovenproof dish. Sprinkle
with oil and cook on Combination: TURBO-BAKE 230°C + GRILL 1 + SIMMER power for
25 - 30 minutes, or on the Roast Vegetable program.
2. Stir in the tomatoes and sun-dried tomatoes. Season to taste.
3. Beat together the cottage cheese, eggs, cheddar cheese and yoghurt, then season.
4. Pour over the vegetables and cook on Combination: TURBO-BAKE 250°C + GRILL 1 +
WARM power for 15 minutes, or until golden brown.
Ingredients
100 g (4 oz) butter
225 g (8 oz) plain flour
50 g (2 oz) finely grated Parmesan
1 red and 1 yellow pepper, diced into 4 cm
pieces
2 medium courgettes, sliced
100 g (4 oz) aubergine, diced into 4 cm
pieces
15 ml (1 tbsp) olive oil
100 g (4 oz) soft goat’s cheese
3 eggs, beaten
75 ml (5 tbsp) creme fraiche or double cream
15 ml (1 tbsp) chopped fresh parsley
salt and pepper
Dish: 1 litre (2 pt) dish
Serves 4
Oven Accessory: glass turntable
1. Cut the potatoes into large cubes and place in a large bowl with 6 tbsp water. Cover and
cook on HIGH power for 6-8 mins. or until soft. Drain and set aside.
Mushroom Stroganoff
Dish: 3 litre (6 pt) dish
Serves 4
Oven Accessory: glass turntable
1. Finely chop the onion + celery and place in a bowl with the oil and soften on HIGH power
for 3-4 mins.
2. Add all other ingredients, except the cream, mix well. Cover and cook on HIGH power for
10 mins stirring well. When cooked stir in the sour cream and serve.
Goat’s Cheese Tart with Roasted Vegetables
V E G E T A R I A N
2. Mix the remaining ingredients together. Add the potatoes and mix well. Serve either hot or
cold.
A N D
Ingredients
1 large onion
4 sticks of celery
15 ml (1tbsp) olive oil
350 g (12 oz) sliced mushrooms
300 ml (1/2 pt) water
5 ml (1 tsp) Marmite®
3 ml (1/2 tsp) thyme
Pinch ground bay leaf
150 ml (1/4 pt) sour cream
Seasoning
Spicy Potatoes
Serves 4
Dish: 23 cm (9") flan tin
Oven Accessory: glass turntable, metal tray, high wire rack
1. Rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the
parmesan, add 2-3 tbsps cold water and mix to a firm dough.
2. Roll out and line the flan ring. Prick the base with a fork and allow to rest for 15 mins.
3. Cover the pastry with greaseproof, add baking beans and cook in a preheated oven on
CONVECTION 200°C for 10 mins. Remove the paper and beans and cook for a further 5
minutes or until cooked. Allow to cool.
4. Place the prepared vegetables on the metal tray on high wire rack and drizzle with olive oil.
Cook on Combination: GRILL 1 + SIMMER power for 10-12 mins or until lightly browned.
Turn halfway during cooking.
5. Place the vegetables in the flan case and dot teaspoons of the goat’s cheese around the
vegetables.
6. Beat together the eggs and creme fraiche until smooth, add the parsley and seasoning.
Pour carefully over the filling.
7. Place on metal tray on glass turntable. Cook on Combination: CONVECTION 190°C +
WARM power for 20-25 mins. or until set and lightly browned.
81
V E G E T A B L E S
Ingredients
350 g (12 oz) potatoes
45 ml (3 tbsp) natural yoghurt
10 ml (2 tsp) mango chutney
3 ml (1/2 tsp) cumin, coriander and
garam masala
3 ml (1/2 tsp) turmeric
10 ml (2 tsp) fresh coriander
pinch chilli powder
15 g (1/2 oz) sultanas
salt and pepper
V E G E T A R I A N
A N D
Ingredients
15 ml (1 tbsp) oil
1 onion, finely chopped
1 green pepper, chopped
1 chilli, chopped
2 carrots, diced
5 ml (1 tsp) chilli powder
3 ml (1/2 tsp) cumin
175 g (6 oz) bulgar wheat
396 g (14 oz) can chopped tomatoes
30 ml (2 tbsp) tomato puree
450 ml (3/4 pt) water
396 g (14 oz) can red kidney beans, drained
Ingredients
15 ml (2 tbsp) olive oil
2 onions, chopped
2 celery sticks, chopped
3 carrots, diced
400g (14 oz) can chopped tomatoes
450 ml ( 3/4 pint) vegetable stock
30 ml (2 tbsp) tomato puree
100g (4 oz) red lentils
salt and pepper
30-45 ml (2-3 tbsp) green pesto
For the Topping
Vegetarian Chilli
Dish: large casserole + lid
Serves 4
Oven Accessory: glass turntable
1. Place oil, onion, pepper, chilli and carrots in a large casserole, cover and cook on HIGH
power 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 HIGH power for 10 mins. Stir in red kidney beans, cover and cook on
HIGH power for 2-3 mins.
Lentil Bake
Serves 4
Dish: 25cm (10”) shallow ovenproof dish
Oven Accessory: glass turntable + low rack + metal tray
1. Place the oil in a large bowl with the onions and cook on HIGH power for 3 mins.
2. Add celery, carrots, tomatoes, stock, tomato puree and lentils. Cover and cook on HIGH
power for 10 mins. Stir and then cook on SIMMER power for 10 mins.
3. Season well. Stir in the pesto if desired and place in an ovenproof dish.
4. Cut potatoes into small pieces and place in a large shallow microwave proof dish with 6 tbsp
water. Cover and cook on HIGH power for 10-12 mins. or until soft.
V E G E T A B L E S
5. Place spring onions, milk and nutmeg into a bowl and cook on HIGH power for 2mins.
1 kg (2lb 2oz) potatoes, peeled
1 bunch spring onions, chopped
105ml (7 tbsp) milk
freshly grated nutmeg
25g (1 oz) butter
100g (4oz) chedder or gruyere, grated
Ingredients
1 aubergine, sliced
5 ml (1 tsp) salt
1 courgette, sliced
1 onion, sliced
1 green pepper, trimmed and sliced
1 clove of garlic, peeled and crushed
396 g (14 oz) can of tomatoes
30 ml (2 tbsp) olive oil
salt and pepper to taste
82
6. Drain the potatoes and mash. Then add spring onions, flavoured milk, butter and 2/3 of the
cheese and season well.
7. Spoon the mash over the filling and smooth over with a fork.
8. Sprinkle with remaining cheese.
9. Place on low rack on metal tray and cook on Combination: TURBO-BAKE 220°C + GRILL
1 and SIMMER for 10-15 mins. or until golden brown and piping hot.
Ratatouille
Dish: 20 cm (8") casserole
Serves 4
Oven Accessory: glass turntable
1. In a colander sprinkle aubergine slices with salt and leave for 30 mins. to remove bitter
juices. Rinse with cold water.
2. Combine all ingredients in a casserole. Cover and cook on HIGH power for 15 mins. or until
vegetables are soft. Stir halfway through cooking time.
Stuffed Peppers
Serves 6
Dish: 1.7 litre (3 pt) ovenproof dish
Oven Accessory: glass turntable + metal tray
1. Slice the tops off the peppers and put to one side. Remove the seeds and rinse out.
2. Place oil, garlic and pine nuts into a large ovenproof dish and stir together. Cook on HIGH
power for 2 mins.
3. Add rice and hot stock. Cover and cook on HIGH power for 10 mins.
4. Allow to cool slightly and then stir in spring onions, cherry tomatoes, mozzarella,
gorgonzola, parsley and basil. Season well.
7. Place tops back on peppers and cook on Combination: TURBO-BAKE 200°C + GRILL 1
+ SIMMER for a further 5 mins.
Ingredients
1 cauliflower, trimmed
90 ml (6 tbsp) water
25 g (1 oz) butter
25 g (1 oz) flour
3 ml (1/2 tsp) French mustard
300 ml (1/2 pt) milk
seasoning to taste
Topping:
75 g (3 oz) grated red cheese
15 ml (1 tbsp) brown breadcrumbs
Cauliflower Cheese
Dish: shallow casserole
Serves 4
Oven Accessory: glass turntable + metal tray
1. Place cauliflower upside down in a bowl. Add water. Cover and cook on MEDIUM power for
10 mins. or until tender. Drain.
2. Melt butter on HIGH power for 15-30 secs. Stir in flour and mustard. Cook for a further
15 secs. Add milk gradually. Stir well and season. Cook on HIGH power for 2-3 mins. or until
sauce is thick and bubbling. Stir once halfway during cooking.
3. Stir in 60 g (4 tbsp) grated cheese. Pour the sauce over the cauliflower. Top with remaining
cheese and breadcrumbs.
4. Cook on Combination: CONVECTION 220°C + WARM power for 10-15 mins. or until
golden brown.
Ingredients
2 medium aubergines, diced
salt
2 cloves of garlic, chopped
pinch cayenne pepper
10 ml (2 tsp) ground coriander
5 ml (1 tsp) ground cumin
5 ml (1 tsp) turmeric
15 ml (1 tbsp) oil
2.5 cm (1") root ginger, peeled and sliced
1 small cauliflower, divided into florets
2 medium potatoes, diced
100 g (4 oz) green beans, sliced
1 fresh chilli, deseeded and sliced
150 ml (1/4 pt) vegetable stock
397 g (14 oz) can chopped tomatoes
100 g (4 oz) cashew nuts
Vegetable Curry
Serves 4
Dish: 3 litre (6 pt) casserole
Oven Accessory: glass turntable
1. Sprinkle the aubergine liberally with salt in a colander. Stand for 30 mins. to remove bitter
juices. Rinse well under cold water and drain.
2. Combine garlic, spices and oil in casserole, cover and cook on HIGH power for 2 mins.
3. Add all other ingredients to casserole, except cashews. Cover and cook on HIGH power for
10 mins. then SIMMER power for 30-40 mins. or until vegetables are soft. Stir occasionally.
4. Sprinkle with cashews and serve with boiled rice.
N.B. This recipe is best cooked in advance, chilled and then reheated to allow the flavours to
develop.
83
A N D
6. Cook on Combination: TURBO-BAKE 200°C + GRILL 1 + SIMMER for 10 mins.
V E G E T A R I A N
5. Fill peppers with cheesy mixture and place in ovenproof dish.
V E G E T A B L E S
Ingredients
3 red and 3 yellow peppers
2 tbsp oil
50g (2oz) pine nuts
2 cloves garlic, crushed
100g (4oz) long grain rice
300ml (1/2 pt) hot vegetable stock
1 bunch spring onions sliced thinly
100g (4oz) cherry tomatoes, halved
100g (4oz) mozzarella, diced
100g (4oz) gorgonzola or any blue cheese,
diced
handful each of parsley and basil, chopped
Sauces
CONTAINER SIZE
Always use a container or jug at least twice
the capacity of the sauce, to avoid boiling
over.
COVERING
DO NOT cover sauces when cooking.
STIRRING – IMPORTANT
Sauces/gravy should be thoroughly stirred
before, during and after cooking, to avoid
any eruptions and to result in a smooth
sauce.
REHEATING
Sauces can be made in advance and
reheated by microwave. Reheat on HIGH
power and stir halfway.
POWER LEVEL
Most sauces require HIGH Power for
cooking. Sauces containing eggs should be
cooked on SIMMER power.
WOODEN SPOONS
Do not leave wooden spoons in the sauce
when cooking. The wood may dry out and
burn. NEVER LEAVE metal spoons in the
sauce.
White Pouring Sauce
Ingredients
30 g (1 oz) butter
30 g (1 oz) flour
600 ml (1 pt) milk
Dish: 1 litre (2 pt) jug
Oven Accessory: glass turntable
1. Melt butter in jug on HIGH power for 20-40 secs.
2. Stir in the flour to make a roux.
3. Add the milk gradually stirring continuously until well combined.
S A U C E S
4. Cook for 2 mins. on HIGH power. Stir and cook for a further 3 mins. Sauce should be smooth
and glossy and coat the back of a spoon.
Variations of White Sauce
Parsley
Onion
Cheese
Ingredients
30 ml (2 tbsp) custard powder
15 ml (1 tbsp) sugar
600 ml (1 pt) cold milk
Stir 60 ml (4 tbsp) chopped parsley and 15 ml (1 tbsp) lemon juice into sauce halfway through
cooking time.
Cook 1 small onion in the butter for 30 secs. on HIGH power before adding the flour and milk.
Stir in 75 g (3 oz) grated cheese at the end of cooking time.
Custard
Dish: 1 litre (2 pt) jug
Oven Accessory: glass turntable
1. Mix together the custard powder, sugar and a little milk to form a smooth paste.
2. Blend in the remaining milk, whisking well.
3. Cook on HIGH power for 4-6 mins. Whisk well halfway through cooking time and again at the
end.
Ingredients
3 egg yolks
30 ml (2 tbsp) white wine vinegar
100 g (4 oz) chilled, unsalted butter, cut into
cubes
pepper
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. Cook on HIGH power for 15 secs.
3. Whisk. Cook on HIGH power for 10 secs.
4. Whisk again and cook on HIGH power for 10 secs. Repeat 10 secs. stages until sauce is
thick and creamy.
5. Season and serve immediately with salmon steaks or asparagus spears.
N.B. This sauce must not boil or eggs will curdle.
84
Ingredients
1 medium onion, finely chopped
1 celery stick, finely chopped
1 carrot, finely chopped
25 g (1 oz) butter
2 cloves garlic, crushed
2 x 396 g (14 oz) cans of tomatoes
3 ml (1/2 tsp) each of basil, oregano and
ground bay leaves
150 ml (1/4 pt) red wine or vegetable stock
salt and pepper
Ingredients
25g (1oz) butter
75g (3oz) caster sugar
75g (3oz) soft brown sugar
50g (2oz) cocoa powder
3 ml (1/2 tsp) vanilla essence
300ml (1/2 pt) milk
Tomato Sauce
Dish: large casserole
Serves 4
Oven Accessory: glass turntable
1. Place onion, celery, carrot and butter in casserole, cover and cook on HIGH power for
4-5 mins. or until soft. Add the garlic, tomatoes, herbs and wine or stock.
2. Re-cover and cook on MEDIUM power for 10-15 mins. Liquidise then press through a sieve
for a smooth sauce.
Chocolate Sauce
Dish: 1 litre (2 pt) jug
Oven Accessory: glass turntable
1. Melt butter in a large bowl on HIGH power for 20-30 secs.
2. Stir in sugars, cocoa powder and vanilla essence.
4. Cook on HIGH power for 2 mins. Stir well. Repeat this again three more times or until you
achieve a smooth and glossy consistency that coats the back of a spoon.
Ingredients
2 eggs
25g (1oz) caster sugar
300ml (1/2 pt) milk
5 ml (1 tsp) vanilla essence
Custard Sauce
Dish: 1 litre (2 pt) jug
Oven Accessory: glass turntable
1. Beat eggs with sugar and 3 tablespoons milk.
2. Heat remaining milk with vanilla essence on HIGH power for 1 min.
3. Add milk to eggs and stir well.
4. Cook on HIGH power for 1 min. Stir well. Cook on HIGH power again for 1 min. Stir well.
5. Continue to cook on HIGH power for 30 secs at a time, keep stirring well, until the sauce
coats the back of a spoon.
Ingredients
meat or poultry dripping with sediment
30 ml (2 tbsp) flour
300 ml (1/2 pt) stock
salt and pepper
Gravy
Dish: 1 litre (2 pt) jug
Oven Accessory: glass turntable
1. Scrape dripping and sediment from roasting dish into the jug.
2. Stir flour into dripping.
3. Gradually blend in stock.
4. Cook on HIGH power for 2-3 mins. stirring halfway through. Season and serve.
85
S A U C E S
3. Gradually add milk, stirring well.
Pastry
Ingredients
225 g (8 oz) plain flour
pinch salt
100 g (4 oz) margarine
45 ml (3 tbsp) cold water
Shortcrust Pastry
1. Place flour and salt into a mixing bowl. Rub the margarine into the flour until the mixture
resembles fine breadcrumbs.
2. Sprinkle the water over and mix in using a round bladed knife.
3. Knead lightly for a few seconds until it forms a firm, smooth dough. If possible, rest for 15
mins. before rolling out.
P A S T R Y
Ingredients
50 g (2 oz) butter
150 ml (1/4 pt) water
65 g (21/2 oz) plain flour sifted
2 eggs, lightly beaten
Choux Pastry
Dish: large jug
Oven Accessory: glass turntable
1. Place butter and water in a large jug and heat on HIGH power for 2-3 mins. or until boiling.
2. Immediately tip in all the flour and beat well until mixture is smooth. Cool slightly.
3. Beat in eggs one at a time, beating vigorously until mixture is smooth and glossy.
Ingredients
225 g (8 oz) self-raising flour
3 ml (1/2 tsp) salt
100 g (4 oz) shredded suet
105 ml (7 tbsp) cold water
Ingredients
1 small potato, thinly sliced
200 g (7 oz) puff pastry
1 small onion, sliced
small apple, peeled, cored and sliced
salt and pepper to taste
75 g (3 oz) cheese, grated or crumbled, eg.
Stilton, Roule etc.
Glaze:
1 egg, beaten
86
Suetcrust Pastry
1. Mix together flour, salt and suet.
2. Add water and mix to a soft dough. Knead lightly until smooth.
Savoury Potato Plait
Serves 4-6
Dish: baking sheet (round)
Oven Accessory: glass turntable + metal tray
1. Cook potato in a shallow dish with 60 ml (4 tbsp) water, covered for 3 mins. on HIGH power.
Drain.
2. Roll out the pastry to an oblong 25 x 27 cm (10 x 11"). Lift onto baking sheet. With a knife,
cut each side of the long edges diagonally at 2.5 cm (1") intervals, to give strips which will
become plaits.
3. Arrange layers of potato, onion and apple down the centre of the pastry. Season. Sprinkle
over the cheese.
4. Brush the pastry strips with beaten egg and fold alternately over the mixture to form a plait.
5. Glaze the complete plait with beaten egg. Preheat oven on CONVECTION 210°C. Cook on
Combination: CONVECTION 230°C + SIMMER power for 15-20 mins. or until crisp and
golden.
350 g (12 oz) shortcrust pastry
beaten egg to glaze
Ingredients
1 quantity of suet pastry (page 86)
75 ml (5 tbsp) seedless raspberry jam
milk to glaze
Minced Beef and Onion Pie
Serves 4
Dish: large casserole + lid + 20 cm (8") pie plate
Oven Accessory: glass turntable + metal tray
1. Combine all filling ingredients except thickening in casserole dish. Cover and cook on HIGH
power for 5 mins. then MEDIUM power for 15 mins. Mix gravy thickening with water and stir
into meat. Leave to cool. Preheat oven on CONVECTION 210°C.
2. Roll out half the pastry to fit pie plate. Remove mince with a slotted spoon, reserving gravy
for serving and fill pie. Roll out remaining pastry for a lid and place on top of mince, sealing
the edges with water. Cut 2 slits in top of pastry and glaze top with egg. Cook on AUTO
PROGRAM PASTRY. Approx. cooking time 20-25 mins. or Combination: CONVECTION
220°C + SIMMER power for 20-25 mins. or until cooked.
Baked Jam Roly Poly Pudding
Dish: 1 kg (2 lb) loaf dish
Serves 4
Oven Accessory: glass turntable + metal tray
1. Preheat oven on CONVECTION 210°C.
2. Roll out pastry to approx. 23 x 32 cm (9 x 13").
3. Spread the jam over the pastry leaving 1cm (1/2") border all round. Brush the edges with milk
and roll the pastry up evenly, starting at one short side and sealing the edges well.
4. Brush top with milk and place in loaf dish. Cook on Combination: CONVECTION 220°C +
SIMMER power for 15-20 mins. or until golden.
Ingredients
30 ml (2 tbsp) caster sugar
5 ml (1 tsp) cinnamon
30 ml (2 tbsp) sultanas
2 cooking apples, peeled, cored and sliced
15 ml (1 tbsp) lemon juice
350 g (12 oz) puff pastry
Apple Pie
Serves 4-6
Dish: 20 cm (8") pie plate
Oven Accessory: glass turntable + metal tray
1. Preheat oven on CONVECTION 210°C.
2. Mix together sugar, cinnamon and sultanas.
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 pastry and cut to a circle for lid.
6. Seal edges, crimp and brush top with egg. Cook on AUTO PROGRAM PASTRY.
Approximate cooking time 20-24 mins. or Combination: CONVECTION 220°C + SIMMER
power for 20-25 mins. or until cooked.
87
P A S T R Y
Ingredients
Filling:
350 g (12 oz) lean minced steak
1 medium onion, chopped
450 ml (3/4 pt) hot beef stock
15 ml (1 tbsp) tomato puree
5 ml (1 tsp) yeast extract (Marmite®)
salt and pepper
10 ml (2 tsp) gravy thickening
P A S T R Y
Ingredients
1 quantity of choux pastry (page 86)
150 ml (1/4 pt) whipping cream
100 g (4 oz) icing sugar, sieved
10 ml (2 tsp) cocoa powder
15 ml (1 tbsp) hot water
Ingredients
225 g (8 oz) shortcrust pastry (page 86)
Filling:
45 ml (3 tbsp) cornflour
150 ml (1/4 pt) water
2 lemons, juice and grated rind of
100 g (4 oz) sugar
2 egg yolks
Meringue:
100 g (4 oz) caster sugar
2 egg whites
Ingredients
50g (2oz) butter
50g (2oz) caster sugar
1 egg, beaten
1/
2 tsp almond essence
75g (3oz) ground rice
350g (12oz) shortcrust pastry
raspberry jam
88
Chocolate Eclairs
Makes 12
Dish: baking sheet
Oven Accessory: wire shelf + enamel shelf
1. Pre-heat the oven on CONVECTION 200°C.
2. Place the choux pastry into a forcing bag fitted with a plain 2 cm (3/4") nozzle. Pipe 6 fingers
9 cm (31/2") long on lightly greased, slightly wetted baking sheet, and 6 onto the enamel tray.
3. Cook on CONVECTION 200°C for approximately 30 mins. Pierce each eclair and return for
a further 5 mins. to crisp if necessary. When cooked cool on a wire rack.
4. Whip the cream until stiff and fill the eclairs.
5. Dissolve cocoa in hot water and stir into icing sugar, beating well until smooth, add extra
water if required. Ice the filled eclairs and leave until set.
Lemon Meringue Pie
Serves 6
Dish: 20 cm (8") flan dish
Oven Accessory: glass turntable + metal tray + low rack
1. Pre-heat oven on CONVECTION 190°C.
2. Roll out pastry to line flan dish. Prick all over with a fork. Chill.
3. Cook on HIGH power for 3-4 mins. or until dry.
4. Place cornflour, water and lemon juice and rind in a jug. Heat on HIGH power for 2 mins.
Whisk until smooth. Add sugar. Cool slightly. Add egg yolks. Mix well. Pour into pastry case.
5. Whisk egg whites stiffly. Add sugar gradually – whisking after each addition.
6. Pile meringue onto lemon filling. Cook on CONVECTION 190°C for 25-30 mins. until lightly
browned.
Congress Tarts
Makes 24
Dish: 2 x 12 hole bun tins 32 x 24cm (121/2 “ x 91/2 “), greased
Oven Accessory: enamel shelf + wire shelf
1. Pre-heat oven on CONVECTION 170°C with both enamel and wire shelf in position.
2. Roll out the shortcrust pastry to a thickness of approximately 3 mm. (1/8”). Cut out 24 circles
using a 7.5 cm (3”) pastry cutter. Place in bun tins.
3. Cream together butter and sugar until light and fluffy.
4. Add beaten egg gradually and then almond essence.
5. Fold ground rice into mixture
6. Place 1/4 - 1/2 tsp of jam in the base of each pastry round and top with 1 tsp of creamed
mixture.
7. Cook tarts on CONVECTION 170°C. for 20 mins. or until risen and golden brown.
Ingredients
Pastry:
100 g (4 oz) margarine
25 g (1 oz) butter
175 g (6 oz) plain flour
pinch salt
Filling:
3 eggs
15 ml (1 tbsp) milk
150 ml (1/4 pt) maple/corn syrup
50 g (2 oz) butter
175 g (6 oz) demerara sugar
3 ml (1/2 tsp) vanilla essence
175 g (6 oz) pecan nuts
Ingredients
125 g (1 oz) butter
200 g (7 oz) leeks, chopped
50 g (2 oz) plain flour
450 ml (3/4 pt) milk
150 g (5 oz) stilton
400 g (14 oz) cooked chicken, cubed
250 g (9 oz) ready prepared
shortcrust pastry, chilled
Apple Strudel
Serves 4
Oven Accessory: enamel shelf, greased
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 and mix together.
4. Take three sheets of filo pastry and brush with melted butter. Place each one with the
shortest edge towards you. Overlap the 2nd sheet onto the 1st sheet by 5-6 cms along the
long edge and repeat with the 3rd sheet overlapping the second.
5. Place three more sheets of filo on top, in the same way as in step 4.
6. Spread the apple filling along the front edge of the filo pastry just 2.5cms from the edge and
2.5cms from each side.
7. Fold the sides in over the filling and brush with butter. Roll up from the long front edge
buttering the final long edge to seal the strudel.
8. Place on enamel shelf, seam-side down. Brush with melted butter.
9. Place enamel shelf on lower level and cook on CONVECTION 180°C for 35-40 mins.
10.Dust with icing sugar to serve.
Pecan Pie
Serves 8
Dish: 23 cm (9") flan tin
Oven Accessory: glass turntable + metal tray + low rack
1. Preheat the oven on CONVECTION 200°C.
2. Cream together fats. Gradually stir in the sieved flour and salt, to form a smooth dough and
chill.
3. Place in flan tin, press mixture evenly over the base and up the sides. Bake blind for 15-20
mins. on CONVECTION 220°C or until dry.
4. Beat together the eggs and milk in a bowl.
5. In a large Pyrex® bowl place the maple syrup, butter, sugar and vanilla essence. Cook on
HIGH power for 2-3 mins. or until the sugar has dissolved.
6. Beat the sugar mixture into the eggs.
7. Preheat oven on CONVECTION 150°C.
8. Place the pecan nuts into the pastry case and pour over the syrup mixture.
8. Cook on CONVECTION 150°C for 30-35 mins. or until set.
Chicken & Stilton Pie
Dish: 20 cm (8") gratin dish
Serves 4
Oven Accessory: glass turntable + metal tray
1. Place the butter and leeks in a bowl, cover and cook on HIGH power for 4-5 minutes or until
soft.
2. Add the flour, stir well then gradually add the milk and cook on HIGH power for 4 mins
stirring throughout or until the sauce has thickened. Preheat the oven on CONVECTION
210°C.
3. Finely chop the cheese and add to the sauce, mix in the chicken.
4. Grate the pastry on top of the chicken mixture and cook on Combination: CONVECTION
210°C + SIMMER power for 25-30 mins. or until cooked and browned.
89
P A S T R Y
Ingredients
600 g (1 lb 5 oz) dessert apples such as
Granny Smith’s, cored, peeled and roughly
chopped
juice of 1/2 lemon
50 g (2 oz) golden caster sugar
50 g (2 oz) walnuts, roughly chopped
50 g (2 oz) sultanas
5 ml (1 tsp) ground cinnamon
50 g (2 oz) ground almonds
225 g (8 oz) filo pastry
50 g (2 oz) butter, melted
icing sugar to serve
Puddings and Desserts
Ingredients
butter for greasing
225 ml (8fl. oz) evaporated milk
350 ml (12fl. oz) water
50 g (2 oz) short grain rice
25 g (1 oz) caster sugar
Creamy Rice Pudding
Dish: large bowl
Serves 2
Oven Accessory: glass turntable
1. Butter the bowl. Mix the milk and water together. Pour into the bowl and stir in the rice and
sugar. Cover.
P U D D I N G S
A N D
D E S S E R T S
2. Cook on HIGH power for 5-6 mins. or until the liquid is boiling.
3. Immediately reduce to SIMMER power and cook for 30-35 mins. or until starting to thicken.
Stir with a fork to break up any lumps after every 15 mins. and at the end of the cooking
time.
4. Leave to stand for 5 mins. to thicken further before serving.
Ingredients
150 g (5 oz) self-raising flour
pinch of salt
50 g (2 oz) caster sugar
50 g (2 oz) suet
1 egg
150 ml (1/4 pt) milk
30 ml (2 tbsp) jam or golden syrup
Optional: Add 1 tbsp of sultanas.
Ingredients
15 ml (1 tbsp) brown sugar
small can of pineapple slices, drained
4 glacé cherries, halved
100 g (4 oz) margarine
100 g (4 oz) caster sugar
2 eggs
100 g (4 oz) self-raising flour
30 ml (2 tbsp) milk
90
Steamed Suet Sponge Pudding
Serves 4
Dish: 1 litre (2 pt) pudding basin
Oven Accessory: glass turntable
1. In a mixing bowl, sift together the flour and salt. Stir in sugar and suet.
2. Make a well in the centre and add beaten egg and milk.
Mix to a soft dropping consistency.
3. Put the jam or syrup in the base of the greased pudding basin and pour pudding mixture
over. Cook on HIGH power for 5-51/2 mins. until firm.
Pineapple Upside Down Pudding
Serves 4
Dish: 20 cm (8") round dish, lightly greased
Oven Accessory: glass turntable + metal tray
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 soft consistency with the milk.
3. Spoon the mixture over the pineapple and cook on Combination: CONVECTION 170°C +
WARM power for 25-30 mins. or until cooked and golden brown. Leave to cool slightly
before turning upside down on a serving plate.
Filling
300ml ( 1/2 pt) double cream, softly whipped
250g (9 oz) strawberries, sliced
Ingredients
75 g (3 oz) butter
175 g (6 oz) digestive biscuits, crushed
5 ml (1 tsp) cinnamon
Filling:
175 g (6 oz) cream cheese
175 g (6 oz) cottage cheese
75 g (3 oz) caster sugar
25 g (1 oz) cornflour
1 lemon, grated rind of
150 ml (1/4 pt) soured cream
2 eggs, separated
50 g (2 oz) sultanas
Serves 4
Dish: 15 cm (6") souffle dish
Oven Accessory: glass turntable
1. Put water and the 100 g (4 oz) of sugar in a souffle dish. Cook on HIGH power for 2-3 mins.
or until sugar has dissolved. Continue cooking on HIGH power for 6-10 mins. until sugar has
caramelised, keeping a close watch as it can burn easily. CAUTION – Remove from oven
very carefully (the base will be extremely hot) and cool.
2. Beat eggs, essence, caster sugar and milk together and strain over caramel.
3. Cook on SIMMER power for 13-15 mins. or until starting to set around edge of dish. The
custard will continue to set on cooling. Refrigerate for several hours before turning out.
N.B. Individual Creme Caramels can be prepared by dividing the above ingredients between 4
individual 31/2" ramekins. Dissolve sugar in the water on HIGH power for 1-2 mins before putting
in ramekins. Cook the sugar solution for approx. 8-9 mins. on HIGH power, then cook the
custards for approx. 11-13 mins. on SIMMER power.
Strawberry Roulalde
Dish: swiss roll tin 23 x 33cm (13”x 9”), greased and lined with baking parchment
Oven Accessory: wire shelf
1. Preheat the oven on CONVECTION 150°C with the wire shelf in position.
2. Whisk the egg whites until stiff but not dry.
3. Slowly whisk in the sugar until the mixture is thick and glossy.
4. Blend the cornflour, vinegar and vanilla extract to a smooth paste, in a separate bowl and
then whisk into egg whites.
5. Spoon into the tin and gently level the top.
6. Sprinkle with flaked almonds.
7. Cook on CONVECTION 150°C for 30 mins.
8. Remove meringue from oven and cover with damp greaseproof paper.
9. After 10 minutes remove greaseproof paper from the meringue and turn out onto a sheet
dusted with icing sugar and carefully peel off the lining paper.
10.Spread cream all over the meringue and scatter the strawberries on top.
11. Roll up the roulade from one of the short edges using the baking parchment paper to help
you.
12.Chill in the fridge for 30 mins and then lightly dust with icing sugar before serving.
Baked Lemon Cheesecake
Serves 8
Dish: 20 cm (8") deep Pyrex® dish, greased
Oven Accessory: glass turntable + metal tray + low rack
1. Melt butter on HIGH power for 1-2 mins. or until melted. Stir in biscuits and cinnamon. Press
into base of dish.
2. Blend cream cheese and cottage cheese together until smooth, add sugar, cornflour, lemon
rind, soured cream and egg yolks.
3. Whisk egg whites until stiff and carefully fold into the cheese mixture. Sprinkle the sultanas
over the biscuit base and pour over the filling mixture.
4. Cook on Combination: TURBO-BAKE 250°C + GRILL 3 + LOW power for 8-9 mins. or
until the filling has set and is golden brown. Chill before serving.
91
D E S S E R T S
Ingredients
4 medium egg whites
200g (7 oz) caster sugar
5 ml (1 tsp) cornflour
5 ml (1 tsp) malt vinegar
5 ml (1 tsp) vanilla extract
40g (11/2 oz) flaked almonds
Creme Caramel
A N D
150 ml (1/4 pt) water
100 g (4 oz) caster sugar
3 eggs
3 ml (1/2 tsp) vanilla essence
30 ml (2 tbsp) caster sugar
300 ml (1/2 pt) cold milk
P U D D I N G S
Ingredients
Ingredients
6 slices of bread, buttered and cut in half
diagonally
75 g (3 oz) mixed dried fruit
450 ml (3/4 pt) milk
3 eggs
25 g (1 oz) caster sugar
3 ml (1/2 tsp) nutmeg
P U D D I N G S
Chocolate Saucy Pudding
with toffee sauce
Dish: 1.2 litre (2 pt) pudding basin
Oven Accessory: glass turntable
1. Line the base of a 1.2 litre (2 pt) pudding basin with a circle of greaseproof paper.
2. Melt the chocolate with the milk on HIGH power for 1 min. – mix until smooth.
3. Mix the margarine and sugar together, add the cooled chocolate and eggs.
4. Add the breadcrumbs and cocoa powder and mix well.
Fill the basin with the mixture and cook on HIGH power for 6-7 mins. or until cooked. Leave
to stand for 5 mins. before turning out.
5. Meanwhile, prepare the sauce by combining all ingredients in a large jug and cook on HIGH
power for 2-3 mins. or until smooth. Stir vigorously and pour over the pudding.
Bread and Butter Pudding
Serves 4
Dish: 20 x 25 cm (8 x 10") oblong, greased dish
Oven Accessory: glass turntable + metal tray
1. Arrange the bread and fruit in the prepared dish.
2. Warm the milk for 3 mins. on MEDIUM power but do not allow to boil.
3. Beat together the eggs and sugar, add the milk, stirring well.
A N D
D E S S E R T S
Ingredients
Pudding:
75 g (3 oz) plain chocolate
30 ml (2 tbsp) milk
175 g (6 oz) margarine
175 g (6 oz) light muscovado sugar
2 eggs
175 g (6 oz) fresh white breadcrumbs
30 ml (2 tbsp) cocoa powder
Sauce:
225 g (8 oz) vanilla flavoured toffees
150 ml (1/4 pt) milk
15 g (1/2 oz) butter
4. Pour the mixture over the bread, sprinkle with nutmeg and leave to stand for 15 mins. Cook
on Combination: CONVECTION 190°C + WARM power for 15-20 mins. or until set and
browned.
Ingredients
4 medium sized cooking apples
100g (4 oz) marzipan
400g (14 oz) can apricot halves
Apricot + Marzipan Baked Apples
Serves 4
Dish: 20cm (8”) shallow dish
Oven Accessory: glass turntable
1. Roll out marzipan and cut into 4 circles with an 81/2cm (31/4”) cutter.
2. Core the apples and cut in half horizontally.
3. Cover the bottom half of each of the apples with a circle of marzipan and 3 apricot halves.
4. Place the other half of each apple on top.
5. Fill the centre of each apple with apricots and place in a shallow dish.
6. Cook on HIGH power for 7-9 mins.
7. Stand for 5 mins before serving.
NB The apples will look quite green when removed from the oven, but they should feel slightly soft
when tested with a sharp knife. During the standing time, the colour will become dull and the apples
will be tender. The apples will overcook very easily, so take care to undercook slightly.
For 1 baked apple cook for 2-3 mins. For 2 baked apples cook for 3-5 mins.
92
Ingredients
675 g (1 lb 8 oz) fresh fruit,
prepared (e.g. apples, plums, rhubarb,
gooseberries, blackcurrants)
sugar to taste
Crumble Topping:
75 g ( 3 oz) butter
175 g (6 oz) plain flour
75 g (3 oz) sugar
Fruit Crumble
Serves 4
Dish: suitable sized, heatproof dish
Oven Accessory: glass turntable + metal tray + low rack
1. Layer prepared fruit in the dish. Add sugar to taste, depending on the sharpness of the fruit.
2. Rub butter into the flour until mixture resembles fine breadcrumbs. Stir in the sugar.
3. Sprinkle the crumble over the fruit, so that it is completely covered.
Ingredients
75 g (3 oz) butter
75 g (3 oz) golden syrup
75 g (3 oz) soft dark sugar
4 bananas, peeled and sliced
150 ml (1/4 pt) double cream
150 ml (1/4 pt) milk
250 g (9 oz) Italian bread i.e. Panettone,
sliced
Dish: 1.3 litre (21/2 pt) pudding basin lightly greased
Serves 6-8
Oven Accessory: glass turntable
1. Place apple and carrot in a large bowl. Cover and cook on HIGH power for 5 mins. Beat well
to make a thick puree.
2. Stir in juice, rind and mixed fruit. Cook on HIGH power for 2 mins. Stir in brandy and treacle.
Stand for 5 mins. Beat in rest of ingredients.
3. Press into the pudding basin. Cover with greaseproof paper and cook on HIGH power for
4 mins. Stand for 5 mins. Cook on HIGH power for another 2 mins. or until just firm.
NB. One of the advantages of using your microwave to make this traditional pudding is that it
can be made the week before Christmas and stored in a cool dry place. Do not attempt to
make the pudding earlier than this, since the flavour will not improve with keeping, unlike a
tradionally steamed pudding.
Italian Banana and Toffee Pudding
Dish: 21 cm x 23 cm (8" x 9") Pyrex® dish
Oven Accessory: glass turntable + metal tray + low rack
1. Place the butter, syrup and sugar in a bowl and cook on HIGH power for 3 - 4 minutes, or
until bubbling. Stir frequently. Stir in the bananas.
2. Place the cream and milk in a bowl and cook on HIGH power for 1 - 2 minutes, or until
warm.
3. Place half the sliced bread in the base of the dish and pour over half of the warm milk.
4. Spoon over half of the banana and toffee mixture, and then repeat the layers.
5. Cook on Combination: TURBO-BAKE 250°C + GRILL 3 + WARM power for 15 minutes, or
until golden brown.
93
A N D
Christmas Pudding
P U D D I N G S
Ingredients
1 cooking apple, peeled and grated
1 carrot, peeled and grated
1 orange, juice and grated rind of
400 g (14 oz) mixed dried fruit
45 ml (3 tbsp) brandy
15 ml (1 tbsp) black treacle
50 g (2 oz) self-raising flour
pinch of salt
15 ml (1 tbsp) cocoa
5 ml (1 tsp) mixed spice
3 ml (1/2 tsp) nutmeg
100 g (4 oz) shredded suet
150 g (5 oz) fresh breadcrumbs
50 g (2 oz) mixed peel
50 g (2 oz) flaked almonds
2 eggs, beaten
D E S S E R T S
4. Cook on Combination: CONVECTION 230°C + SIMMER power* for 15 - 20 minutes, or
until golden brown.
Baking Guidelines
Cakes marked with an asterix * are suitable
for use on AUTO CAKE program.
COVERING
Just as you wouldn’t cover a cake baked in a
traditional oven, NEVER cover your cakes.
DISH SIZE/SHAPE
B A K I N G
Always use the exact dish size stated in the
following recipes, otherwise cooking times
and results will be affected.
Ingredients
800 g (1 lb 12 oz) currants
375 g (13 oz) sultanas
375 g (13 oz) raisins
250 g (9 oz) glacé cherries
150 g (5 oz) almonds, flaked
600 g (1 lb 5 oz) plain flour
5 ml (1 tsp) mixed spice
5 ml (1 tsp) cinnamon
500 g (1 lb 2 oz) butter or margarine
500 g (1 lb 2 oz) sugar
1/
2 lemon, grated rind of
9 eggs
45 ml (3 tbsp) brandy
MIXING/BEATING
Cakes cooked by microwave need to be well
mixed, but not over beaten. Generally it is
unnecessary to cream butter and sugar or
beat eggs in an electric mixer or food
processor. Do not attempt to cook
whisked/fatless sponges, or any cakes
containing whisked egg white.
EGGS
The following recipes have been tested using
medium eggs. Using a different size of egg
may affect cooking times.
Celebration Cake
Dish: 27 cm (11") round tin, greased and lined
Oven Accessory: glass turntable + metal tray + low rack
1. Preheat oven on CONVECTION 140°C.
2. Prepare the tin by lining with a double layer of greaseproof paper on the inside and tie a
double band of brown paper around the outside.
3. Mix together all the fruit and nuts.
4. Sift flour and spices.
5. Cream the butter, sugar and lemon rind until pale and fluffy. Add the eggs one at a time,
beating well after each addition.
6. Fold in half the flour using a metal spoon, then fold in the rest and add the brandy. Lastly fold
in the fruit.
7. Spoon mixture into the tin and spread evenly, removing all air pockets. Make a small dip in
the centre.
8. Cook on CONVECTION 140°C for 2 hrs. then reduce temperature to 130°C for 21/2 hours or
until cooked. To avoid overbrowning on top, cover with several thicknesses of greaseproof
paper secured with cocktail sticks after 11/2 hours. Leave cake to cool in tin and store
wrapped tightly in tin foil for approx. 1-2 months before use.
Ingredients
175 g (6 oz) butter or margarine
175 g (6 oz) caster sugar
3 eggs
175 g (6 oz) self-raising flour
Victoria Sandwich
Dish: 2 x 20 cm (8") cake tins, greased and lined
Oven Accessory: enamel shelf + wire shelf
1. Preheat oven on CONVECTION 180°C.
2. Cream butter and sugar until pale and fluffy. Add the eggs a little at a time beating well after
each addition.
3. Fold in half the flour, using a metal spoon, then fold in the remaining flour.
4. Spoon the mixture into the tins and level with a knife.
5. Place one tin on centre of enamel shelf and one tin on centre of wire shelf. Cook on
CONVECTION 180°C for 25-30 mins. or until cooked.
6. When the cake is cool, cut in half horizontally and sandwich together with cream and jam
and dust with icing sugar or fill with a filling of your choice.
94
Ingredients
150 g (5 oz) butter
10 ml (2 tsp) grated lemon rind
125 g packet of cream cheese
225 g (8 oz) caster sugar
3 eggs, beaten
100 g (4 oz) plain flour
100 g (4 oz) self-raising flour
150 g (5 oz) sultanas
150 g (5 oz) glacé cherries
Ingredients
250 g (9 oz) butter
225 g (8 oz) caster sugar
5 eggs
275 g (10 oz) plain flour
10 ml (2 tsp) baking powder
salt
grated rind of an orange
Syrup:
125 ml (4 fl.oz) fresh orange juice
15 ml (1 tbsp) grated orange rind
75 g (3 oz) icing sugar
Gingerbread *
Dish: 18 cm (7") square tin lined with 2 strips to form cross shape
Oven Accessory: glass turntable + metal tray
1. Sift the flour, salt, ginger, baking powder and bicarbonate of soda.
2. Warm the sugar, fat, treacle and syrup on HIGH power for 30-60 secs.
3. Whisk the milk and egg together. Make a well in the centre of the dry ingredients and pour in
the liquid and syrup, mixing thoroughly.
4. Pour the mixture into the cake tin and cook on Combination: CONVECTION 160°C +
WARM power for 30-35 mins. or until just firm.
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 sugar until light and fluffy.
B A K I N G
Ingredients
225 g (8 oz) plain flour
pinch salt
10 ml (2 tsp) ground ginger
10 ml (2 tsp) baking powder
3 ml (1/2 tsp) bicarbonate of soda
100 g (4 oz) soft brown sugar
75 g (3 oz) butter or margarine
75 g (3 oz) treacle
75 g (3 oz) golden syrup
150 ml (1/4 pt) milk
1 egg, beaten
2. Add eggs a little at a time beating well after each addition.
3. Fold in sifted flours, sultanas and quartered cherries. Spread mixture into tin. Cook on
Combination: CONVECTION 160°C + WARM power for 45-50 mins. or until cooked.
Orange Syrup Cake *
Dish: 23 cm (9") round tin, base lined
Oven Accessory: glass turntable + metal tray
1. Beat butter and sugar until light and creamy. Gradually beat in the eggs.
2. Sift the flour, baking powder and salt over the creamed mixture and lightly fold in with the
finely grated rind of one orange.
3. Turn the mixture into the prepared tin and cook on Combination: CONVECTION 160°C +
SIMMER power for 20-25 mins. or until cooked.
4. Meanwhile, heat the orange juice, orange rind and icing sugar on HIGH power for 2-3 mins.
or until the sugar dissolves.
5. When cake is cooked, remove from the oven. Prick all over with a skewer and pour over the
syrup. Leave overnight before removing from the tin.
95
Ingredients
50 g (9 oz) plain flour
10 ml (2 tsp) bicarbonate of soda
10 ml (2 tsp) baking powder
10 ml (2 tsp) cinnamon
10 ml (2 tsp) nutmeg
250 g (9 oz) dark brown sugar
225 ml (8 fl.oz) vegetable oil
3 eggs, beaten
350 g (12 oz) carrots, grated
75 g (3 oz) sultanas
Cream Cheese Topping:
75 g (3 oz) butter
100 g (4 oz) cream cheese
225 g (8 oz) icing sugar
B A K I N G
Ingredients
175 g (6 oz) margarine
175 g (6 oz) brown sugar
3 eggs
150 g (5 oz) wholemeal self raising flour
100 g (4 oz) self raising flour
Almond essence
450 g (1 lb) cooking apples whole weight then
peeled, cored and thinly sliced
Juice of 1/2 a lemon
25 g (1 oz) brown sugar
2 ml (1/4 tsp) nutmeg
3 ml (1/2 tsp) cinnamon
Slivered almonds
Ingredients
1 banana, large
3 ml (1/2 tsp) vanilla flavouring
75 g (3 oz) butter
100 g (4 oz) granulated sugar
150 g (5 oz) self-raising flour
3 ml (1/2 tsp) salt
11/2 ml (1/4 tsp) bicarbonate of soda
2 eggs
Carrot Cake *
Dish: 23 cm (9") round tin, base lined
Oven Accessory: glass turntable + metal tray
1. Sieve the flour, bicarbonate of soda and baking powder into a bowl with the cinnamon and
nutmeg.
2. Mix in the brown sugar and make a well in the centre.
3. Add the oil and beaten eggs. Beat well until all the ingredients are combined. Stir in the
grated carrot and sultanas, spoon into the prepared cake tin and cook on Combination:
CONVECTION 160°C + WARM power for 40 mins. or until cooked and well risen. Allow to
cool in the tin.
4. Cream the butter and cream cheese until smooth. Stir in sieved icing sugar.
5. Decorate the cooled cake with the cream cheese topping.
Spicy Apple Cake *
Dish: 20 cm (8") round cake tin, lined
Serves 10-12
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 1/2 rds of cake mixture into prepared tin. Arrange the drained apple mixture on top,
leaving a space around the edge. Top with remaining cake mixture, sprinkle with almonds
and cook on Combination: CONVECTION 160˚C + WARM power for 45-50 minutes or
until cooked.
Banana Cake *
Dish: 18 cm (7") cake tin, lined with greaseproof paper
Oven Accessory: glass turntable + metal tray
1. Peel the banana and mash until smooth with the vanilla flavouring.
2. Place the butter and sugar in a bowl and melt on HIGH power for 1 minute, or until soft.
3. Stir in the flour, salt and bicarbonate of soda. Beat in the eggs and mashed banana.
4. Spoon into the prepared cake tin and cook on Combination: CONVECTION 160°C +
WARM power for 20 minutes, or until cooked.
96
Ingredients
100 g (4 oz) soft margarine
100 g (4 oz) caster sugar
2 eggs, beaten
115 g (41/2 oz) self raising flour
2 ml (1/4 tsp) salt
3 ml (1/2 tsp) mixed spice
15 ml (1 tbsp) Camp coffee essence
30 ml (2 tbsp) milk
10 ml (2 tsp) black treacle
50 g (2 oz) chopped walnuts
Icing:
50 g (2 oz) soft margarine
225 g (8 oz) icing sugar
15 ml (1 tbsp) Camp coffee essence
15 ml (1 tbsp) water
15 ml (1 tbsp) milk
Ingredients
200g (7 oz) unsalted butter, diced
350g (12 oz) plain flour, sifted
50g (2 oz) golden caster sugar
2 medium eggs, beaten
2 tbsp semolina
350g (12 oz) dessert apples, sliced
For the crumble
100g (4 oz) plain flour, sifted
100g (4 oz) porridge oats
100g (4 oz) golden caster sugar
1 tsp cinnamon
125g (41/2 oz) unsalted butter, diced
Dundee Cake *
Dish: 20 cm (8") round tin, greased and lined
Oven Accessory: glass turntable + metal tray
1. Mix the chopped nuts, fruit, peel and flour together.
2. Cream the fat, sugar and lemon rind until pale and fluffy. Beat in the eggs one at a time.
3. Fold in the dry ingredients. Spoon mixture into tin and hollow out the centre slightly. Split the
reserve almonds, and arrange on top. Cook on Combination: CONVECTION 160°C +
WARM power for 40 mins.
Coffee Walnut Cake *
Dish: 18 cm (7") round cake tin, greased and lined
Oven Accessory: glass turntable + metal tray
1. Cream margarine and sugar until light and fluffy. Gradually add the eggs. Fold in the dry
ingredients. Add coffee essence, milk, treacle and walnuts. Stir well.
2. Spoon into tin and cook on Combination: CONVECTION 160°C + WARM power for
25-30 mins. Cool. Cut in half.
3. Beat all icing ingredients together until smooth. Sandwich cake together with half the icing and
spread the remainder over the top. Decorate with whole walnuts.
Fruit Crumble Slice
Makes 24 squares
Dish: swiss roll tin 23 x 33cm (13”x 9”), greased
Oven Accessory: wire shelf
1. Pre-heat the oven on CONVECTION 200°C with the wire shelf on the lower level.
2. Rub the butter into the flour and then stir in the sugar.
3. Add the eggs and form into a dough.
4. Press the dough into the prepared tin and level it out.
5. Sprinkle the semolina over the dough and top with an even layer of apples.
6. For the crumble, mix the flour, oats, sugar and cinnamon into a bowl and rub in the butter.
7. Cover the apples with an even layer of crumble and press down carefully to cover.
8. Cook on CONVECTION 200°C for 20 mins. and then reduce the oven temperature to 180°C
and cook for a further 30 mins. or until the top is golden brown.
9. Leave to cool in the tin for 30 mins. Cut into squares and finish cooling on a wire rack.
97
B A K I N G
Ingredients
100 g (4 oz) currants
100 g (4 oz) sultanas
100 g (4 oz) raisins
50 g (2 oz) whole almonds, blanched and
chopped, reserve 6 whole for decoration
225 g (8 oz) butter or margarine
225 g (8 oz) soft brown sugar
grated rind of one lemon
4 eggs
275 g (10 oz) plain flour
100 g (4 oz) chopped mixed peel.
Ingredients
250g (9 oz) butter
5 ml (1 tsp) vanilla essence
150g (5 oz) caster sugar
2 eggs, beaten
284ml (10 fl.oz) soured cream
225g (8 oz) plain flour
75g (3 oz) self raising flour
5 ml (1 tsp) bicarbonate of soda
100g (4 oz) pecan nuts, finely chopped
25 g (1 oz) brown sugar
3 ml (1/2 tsp) ground cinnamon
Decoration
100g (4 oz) pecan nuts, whole
60 ml (4 tbsp) maple syrup
B A K I N G
Ingredients
3 medium eggs, beaten
125g (41/2 oz) caster sugar
125g (41/2 oz) plain flour
Filling
jam or cream
icing sugar to dredge
Ingredients
175g (6 oz) golden syrup
150g (5 oz) margarine
150ml (1/4 pt) milk
450g (1 lb) mixed dried fruit
225g (8 oz) plain flour
10ml (2 tsp) mixed spice
pinch salt
10ml (2 tsp) baking powder
2 eggs, beaten
25g (1 oz) Demerara sugar (optional)
98
Pecan Sour Cream Cake
Dish: 23cm (9”) cake tin, lined with greaseproof paper
Oven 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 and soda.
4. Spread half the cake mixture into the prepared tin. Sprinkle over the combined pecan nuts,
brown sugar and cinnamon.
5. Cover with the remaining cake mixture.
6. Arrange the whole pecan nuts on the top and cook on Combination: CONVECTION 160°C
+ WARM power for 40-45 mins. or until cooked.
7. Brush with maple syrup and allow to cool in the tin.
Swiss Roll
Dish: swiss roll tin 33 x 23cm (13”x 9”), greased and lined with baking parchment
Oven Accessory: wire shelf
1. Preheat oven on CONVECTION 200°C with wire shelf in position on lower level.
2. Whisk eggs and sugar together in a heatproof bowl until blended.
3. Stand bowl over hot water and continue to whisk eggs and sugar until pale and creamy, and
mixture leaves a trail on the surface when the whisk is lifted.
4. Remove from hot water and whisk until cool and thick.
5. Carefully fold in half of the sifted flour, then fold in the other half.
6. Fold in 1 tbsp of hot water.
7. Tip the tin to allow mixture to run into corners.
8. Cook on CONVECTION 200°C for 10 mins.
9. Place sheet of greaseproof paper on a damp tea towel and dredge paper with caster sugar.
10.Quickly turn the swiss roll out onto the greaseproof and carefully 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.
Boiled Fruit Cake
Dish: 20cm (8”) cake tin, greased and lined with greaseproof paper
Oven Accessory: glass turntable + metal tray
1. Place syrup, margarine, milk and fruit in a bowl. Heat on HIGH power 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. Cook on Combination: CONVECTION 160°C + WARM power for 45-50 mins. or until
cooked.
Ingredients
100 g (4 oz) plain chocolate
100 g (4 oz) butter
100 g (4 oz) soft dark brown sugar
100 g (4 oz) self-raising flour
10 ml (2 tsp) cocoa powder
pinch salt
2 eggs, beaten
3 ml (1/2 tsp) vanilla essence
100 g (4 oz) walnuts, chopped
Ingredients
225 g (8 oz) self-raising flour
pinch salt
5 ml (1 tsp) baking powder
50 g (2 oz) butter
25 g (1 oz) caster sugar
50 g (2 oz) sultanas
80 ml (51/2 tbsp) milk
beaten egg to glaze
American Cookies
Dish: 2 baking trays 30 x 21.5 cms (111/2 x 8”) Oven Accessory: enamel shelf + wire shelf
1. Preheat oven on CONVECTION 170°C
2. Cream together the butter and sugar until pale, then beat in the egg.
3. Mix in the flour until well combined and add the chosen additions.
4. Place walnut-sized spoonfuls of dough well apart on greased baking trays, flatten slightly
with a fork and cook on CONVECTION 170°C for 10-15 mins. or until golden.
5. Remove from baking sheet and allow to cool on a wire rack.
Boston Brownies
Dish: 20 cm (8") square dish lined with greaseproof
Oven Accessory: glass turntable + metal tray + low rack
1. Place chocolate and butter in a bowl and cook on HIGH power for 1 min. or until chocolate
has melted.
2. Stir in all other ingredients and beat well.
3. Pour into dish and cook on Combination: TURBO-BAKE 250°C + GRILL 3 + SIMMER
power for 6-7 mins. or until firm. Allow to cool and then cut into squares.
Fruit Scones
Dish: baking tray 30 x 21.5cms (111/2 x 8”)
Makes 10
Oven Accessory: enamel shelf
1. Preheat oven on CONVECTION 210°C
2. Sift the flour, salt and baking powder together. Rub in fat until the mixture resembles fine
breadcrumbs. Add sugar and sultanas.
3. Make a well in the centre and stir in enough milk to form a soft dough.
4. Knead lightly. Pat out to 2cm (3/4") thick and cut into 10 rounds with a 5 cm (2") cutter. Place
on baking sheet, brush with beaten egg. Cook on CONVECTION 210°C for 15 mins. or until
well risen and golden brown.
99
B A K I N G
Ingredients
Basic Cookie Dough:
100 g (4 oz) butter
100 g (4 oz) caster sugar
1 egg, beaten
175 g (6 oz) plain flour
Variations:
White Chocolate and Pistachio Nut
100 g (4 oz) white chocolate, chopped
50 g (2 oz) pistachio nuts, chopped
Marzipan and Cherry
100 g (4 oz) glace cherries
50 g (2 oz) marzipan, chopped
Peanut Butter
100 g (4 oz) peanuts
50 g (2 oz) peanut butter, crunchy
Chocolate Chunk
75 g (3 oz) white chocolate, chopped
75 g (3 oz) dark chocolate, chopped
Ingredients
175g (6oz) butter
175g (6oz) caster sugar
3 eggs, beaten
175g (6oz) self raising flour
Fairy Cakes
Makes 24
Dish: 2 x 12 hole bun tins 32cm x 24cm (12 1/2” x 9 1/2”) + 24 paper cake cases
Oven Accessory: enamel shelf + wire shelf
1. Preheat oven on CONVECTION 170°C with enamel and wire shelf in position.
2. Cream together butter and sugar until light and fluffy.
3. Add the eggs a little at a time, beating well after each addition.
4. Fold in the flour.
5. Fill the paper cases two thirds full with mixture.
6. Cook on CONVECTION 170°C for 15–16 min.
Variation: Queen Cakes
Add 75g (3oz) sultanas in with the flour and cook as above.
Ingredients
75 g (3 oz) self-raising flour
75 g (3 oz) porridge oats
50 g (2 oz) dark muscovado sugar
75 g (3 oz) butter
For the Topping:
25 g (1 oz) butter
3 eggs, beaten
175 g (6 oz) light muzcovado sugar
150 g (5 oz) raisins
75 g (3 oz) dessicated coconut
1 lemon, grated rind plus 30 ml juice
Lemon and Raisin Flapjacks
Dish: 21 cm x 23 cm (8” x 9”) Pyrex® dish, greased
Oven Accessory: glass turntable + metal tray + low rack
1. Place the flour, oats and sugar in a bowl and rub in the butter. Press the mixture into the
greased dish and press until smooth.
2. Cook on HIGH power for 3 mins. or until firm. Allow to cool.
3. Place the butter in a small bowl and cook on HIGH power for 30-60 seconds or until melted.
4. Mix all the topping ingredients together.
5. Pour over the base and cook on Combination: TURBO-BAKE 250°C + GRILL 3 + SIMMER
power for 8 - 9 minutes or until firm and golden brown. Divide into equal pieces and allow to
cool.
Ingredients
Streusel Topping
50g (2oz) butter
75g (3oz) plain flour
30ml (2tbsp) granulated sugar
15ml (1 tbsp) ground mixed spice
200g (7oz) plain flour
3 ml (1/2 tsp) bicarbonate of soda
10 ml (2 tsp) baking powder
pinch salt
75g (3oz) caster sugar
75g (3oz) butter
200ml (7fl.oz) buttermilk
1 medium egg, beaten
175g (6oz) fresh or frozen berries,
raspberries or blueberries are ideal
Streusel Topped Fruit Muffins
Makes 12
Dish: 2 x 6 hole muffin tins + 12 paper muffin cases
Oven Accessory: enamel shelf + wire shelf
1. Make streusel topping by melting the butter on HIGH power for 10-20 secs. Add the
remaining topping ingredients and combine to make a soft dough. Chill.
2. Sift together the flour, bicarbonate, baking powder and salt. Stir in the sugar.
3. Melt butter for the muffins on HIGH power for 30 secs - 1 min. Cool slightly then mix in the
buttermilk and egg.
4. Preheat oven on CONVECTION 200°C with the enamel shelf and wire shelf in position.
5. Lightly stir the buttermilk mixture into the flour mixture.
6. Fold fruit in gently.
7. Divide mixture equally between 12 muffin cases.
8. Crumble small amounts of streusel topping over each muffin.
9. Place a muffin tin on each shelf and cook on CONVECTION 200°C for 20-25 mins. or until
browned and well risen.
100
Preserves
If you wish to cook larger quantities than
given in the recipes below, revert to the
traditional hob method, using a traditional
recipe.
Ingredients
450 g (1 lb) soft fruit, washed
450 g (1 lb) caster sugar
30 ml (2 tbsp) lemon juice
5 ml (1 tsp) butter
Ingredients
4 lemons, grated rind and juice of
450 g (1 lb) caster sugar
4 eggs, beaten
100 g (4 oz) butter
Ingredients
450 g (1 lb) seville oranges
1 lemon
900 ml (11/2 pts) water
450 g (1 lb) sugar
knob of butter
DISH SIZE
Always use a very large pyrex bowl. DO NOT
attempt to use jam pans or saucepans in your
microwave.
DO NOT LEAVE JAMS UNATTENDED
DURING COOKING BECAUSE OF THE
HIGH SUGAR CONTENT.
COVERING
Do not cover preserves whilst cooking, apart
from if recommended in the recipe.
Soft Fruit Jam
WE DO NOT RECOMMEND THAT YOU
USE YOUR MICROWAVE TO STERILIZE
BABIES’ BOTTLES.
(See details on page 39,40)
DO NOT SEAL PRESERVING JARS IN
YOUR MICROWAVE.
SETTING POINT
To determine whether setting point is
reached, place a couple of drops of jam or
marmalade on a cold saucer (put one in the
fridge whilst making the jam). Leave to cool.
The jam should wrinkle on the surface when
your finger pushes across the top.
Makes approx. 11/2 lbs jam
Dish: large bowl
Oven Accessory: glass turntable
1. Place all ingredients in a large bowl and stir. Cook on HIGH power for 5 mins. (10-15 mins.
if using frozen fruit), stirring frequently. Continue to cook in one minute intervals until sugar
has dissolved.
2. Wash down any sugar crystals from around the bowl.
3. Bring mixture to the boil and continue to cook until setting point is reached – approx.
15-25 mins. Test regularly for setting point.
Lemon Curd
Makes 2 lbs
Dish: large bowl
Oven Accessory: glass turntable
1. Place all ingredients in bowl. Mix well.
2. Cook on HIGH power for 1 min. Stir. Continue to cook in 1 minute stages until mixture starts
to thicken, then cook for 30 secs. at a time until mixture coats back of spoon. (The eggs will
curdle if overcooked).
3. The mixture will thicken on cooling. Pot into warm jars. Cover with a circle of waxed paper
and a jam pot cover.
Orange Marmalade
Dish: large bowl
Makes 11/2 -2lbs
Oven Accessory: glass turntable
1. Grate oranges and lemon ensuring all the pith is left on the fruit.
2. Place the peeled fruit in a food processor and chop until the pips are broken.
3. Place the chopped mixture in a large bowl and pour over boiling water. Cover and cook on
HIGH power for 10 mins.
4. Strain the mixture through a sieve into another large bowl pressing the pulp well until all the
juice is extracted. Discard the pulp.
5. Stir the shredded rind into the hot juice and cook uncovered on HIGH power for 10 mins.
until rind is tender, stirring occasionally. Stir in the sugar until dissolved.
7. Cook on HIGH for 8 mins covered. Stir in the butter and cook to setting point 4-6 mins.
8. Leave to stand for 10 mins then pour into warmed sterilized jars.
101
P R E S E R V E S
STERILIZING JARS
Jam jars can be sterilized by microwave
ready for your jams. Half fill with water and
heat them on HIGH power until water boils
(approx. 3 mins. for 2 jars). Empty and drain
upside down on kitchen paper. The jars
should be warm when filled with jam.
Ingredients
675 g (11/2 lb) plums or damsons
200 ml (7fl. oz) water
675 g (11/2 lb) sugar
30 ml (2 tbsp) lemon juice
5 ml (1 tsp) butter
Plum Jam
Dish: large bowl
Makes approx. 2-21/2 lbs jam
Oven Accessory: glass turntable
1. Prick the plums and place in a large bowl with the water. Cook on HIGH power for 5-10 mins.
or until the fruit is soft. Add the rest of ingredients. Cook on HIGH power for 5 mins stirring
frequently.
2. Wash down any sugar crystals from around the bowl and bring to the boil on HIGH power.
Continue to cook until setting point is reached – approx. 15-20 mins.
P R E S E R V E S
3. Leave to cool slightly, remove the stones, then pot, seal and label.
Ingredients
675 g (11/2 lb) tomatoes
225 g (8 oz) cooking apples, peeled and
sliced
1 medium onion, chopped
100 g (4 oz) granulated sugar
30 ml (2 tbsp) tomato puree
5 ml (1 tsp) salt
200 ml (7 fl.oz) white distilled vinegar
10 ml (2 tsp) ground ginger
2 ml (1/4 tsp) cayenne pepper
3 ml (1/2 tsp) mustard powder
Ingredients
45ml (3 tbsp) olive oil
4 large red onions halved and thinly sliced
50g (2oz) demerara sugar
100g (4oz) sultanas
300ml (1/2 pint) red wine
125ml (4fl.oz) red wine vinegar
Tomato Chutney
Dish: large bowl
Oven Accessory: glass turntable
1. Prick the tomatoes and place in a bowl. Cover with boiling water and leave for 5 mins. Drain.
Peel off skin and roughly chop flesh.
2. Blend apple and onion in a food processor to a thick puree.
3. Combine all ingredients together in a bowl. Cook on HIGH power for 25-30 mins. stirring
occasionally, or until the mixture is thick with no excess liquid.
4. Leave to stand covered for 10 mins. then stir and pour into sterilized jars. Cover and label.
Red Onion Marmalade
Dish: large bowl
Oven Accessory: glass turntable
1. Put oil in bowl with onions. Soften on HIGH power for 10 min. stirring halfway.
2. Add all other ingredients and mix well.
3. Cook on MEDIUM power for 20 min.
4. Cool slightly, then pour into a clean, sterilized jar.
5. Allow to cool thoroughly before chilling.
102
Makes approx. 2 lbs
Bread
The main advantage of using the
microwave when making bread is that the
dough can be proved by microwave as
long as microsafe dishes are used.
TO PROVE DOUGH
Use Multi-stage function program to
prove on HIGH power for 10 secs.
STAND for 10 mins. then HIGH power
for 10 secs.
Leave in oven until dough has doubled
in size.
NB: If cooking on Convection or
Combination and using metal loaf tins,
prove on Convection 40°C NOT by
microwave.
Ingredients
450 g (1 lb) strong plain flour
1 sachet dried yeast
5 ml (1 tsp) salt
15 g (1 tbsp) fat
300 ml (1/2 pt) warm water
Standard Bread Dough
The microwave is also useful for
defrosting and warming frozen bread
products, taking individual slices or
items from the freezer as required.
Traditional hard crusted breads and rolls
cannot be cooked successfully in the
microwave because of its moist heat.
However, they can be cooked by
Combination in 1/2 - 3/4 of the conventional
cooking time whilst retaining a browned
crisp traditional appearance.
Dish: 2 x 450 g (1 lb) loaf tin, lightly greased
Makes 2 loaves or 12 rolls
Oven Accessory: wire shelf
1. In a large bowl, combine the flour, yeast and salt. Rub in the fat.
3. Turn onto a floured surface and knead for 10 mins. Divide into two and place in the loaf tins
and prove until the dough has doubled in size in a warm place or on CONVECTION 40°C.
4. Preheat the oven on CONVECTION 220°C with wire shelf on the lower level.
5. Place the two loaf tins side by side on the wire shelf. Cook on CONVECTION 220°C for 1520 mins.
Wholemeal Bread
Use 225 g (8 oz) each of wholemeal and strong white flour.
Granary Bread
Use 450 g (1 lb) granary flour instead of strong white flour.
To make rolls
Dish: Baking sheet 23 x 32 cm(13” x 9”) greased
Oven Accessory: Wire shelf and enamel shelf
1. Follow steps above to produce a dough.
2. Divide into 12 and shape into rolls.
3. Place six on a baking sheet and six on the enamel shelf. Allow to prove in a warm place until doubled in size.
4. Preheat oven on CONVECTION 220°C
5. Glaze rolls with beaten egg and sprinkle with seeds, if desired.
6. Place enamel shelf of rolls on lower level and the baking sheet of rolls on the wire shelf on the upper level.
7. Cook on CONVECTION 220°C for 12-15 mins or until golden brown.
103
B R E A D
2. Add the warm water then mix to a dough.
Traditional Sunday Lunch for 4
STEP BY STEP
Menu
Apple Pie
Prepare and cook Apple Pie – see page 87.
Potatoes
Prepare 900 g (2 lb) of potatoes. Place in a single layer in a dish with 150 ml (1/4 pt) of water.
Cover and cook on HIGH power for 8-10 mins. to parboil. Drain.
Roast Beef
Gravy
Yorkshire Puddings
Vegetables
Cut a medium sized cauliflower into florets. Place in a dish with 90 ml (6tbsp) water. Cover
and cook on HIGH power for 10-12 mins or until cooked.
Roast Potatoes
Cauliflower, Peas
Apple Pie
Place 225 g (8 oz) frozen peas in a dish. Cover and cook on HIGH power for 5 mins. Drain
and add to the cauliflower in microwave proof serving dish. Leave to one side.
Meat
Preheat oven to CONVECTION 210°C. Place 1.5 - 2 Kg (3-4lb) joint of beef on enamel shelf and cook on CONVECTION 210°C
for 10-15 mins.
Carefully remove shelf from the oven and place the potatoes around the meat. Toss potatoes in 2-3 tbsp oil. Reset oven
temperature to CONVECTION 180°C. For medium beef cook for 25 mins per 450g (1lb), plus another 25 mins. Turn beef and
potatoes a couple of times during cooking.
When beef is cooked remove from oven and tent in foil to keep warm. Spoon off 45 ml (3 tbsp) of meat juices into a jug for gravy.
Yorkshire Puddings
Put wire shelf in the oven above the potatoes. Potatoes can be left in the oven to continue to brown if desired.
Place 5 ml (1 tsp) oil in each section of a 12 section bun tin, and place on the wire shelf.
Preheat oven on CONVECTION 220°C.
Once the oven has preheated pour the Yorkshire batter into the heated oil in the bun tin. Cook on CONVECTION 220°C for 2025 mins until Yorkshires are well risen and browned.
To Serve:
Remove Yorkshires and roast potatoes from the oven. Take out the shelves and place turntable back in the bottom of the oven.
Make gravy using HIGH power (see page 85) and reheat vegetables while you carve the meat.
Place apple pie in oven to warm through.
Ingredients
75 g (3oz) plain flour
pinch of salt
1 egg
75 ml (21/2 floz) milk
75 ml (21/2 floz) water
oil for tin
Yorkshire Puddings
Serves 4
Dish: individual Yorkshire tins or 12 section bun tin
Oven Accessory: glass turntable + metal tray + low rack or wire shelf
1. Place flour and salt in a mixing bowl. Make a well in the centre and break in egg.
2. Beat egg into flour and gradually add milk and water, beating well until smooth. Stand until required.
3. Place 1 tsp oil in each section of Yorkshire Pudding bun tins. Place on wire shelf on lower level and
preheat oven to CONVECTION 220°C.
104
4. Pour batter into heated oil in tins and cook on CONVECTION 220°C for 20-25 mins. or until well risen
and brown.
Questions and Answers
Q
Q
Q
My microwave oven causes
interference with my TV, is this
normal?
A
My oven has an odour and
generates smoke when using the
CONVECTION, COMBINATION
and GRILL function. Why?
A
Sometimes warm air comes from
the oven vents. Why?
A
Some radio and TV interference
might occur when you cook with the
microwave oven. This interference
is similar to the interference caused
by small appliances such as mixers,
vacuums, hair dryers, etc. It does
not indicate a problem with your
oven.
It is essential that your oven is
wiped out regularly particularly after
cooking by COMBINATION or
GRILL. Any fat and grease that
builds up will begin to smoke if not
cleaned.
The heat given off from the cooking
food warms the air in the oven
cavity. This warmed air is carried
out of the oven by the air flow
pattern in the oven. There isn’t an
airtight seal to the air therefore
steam can escape. There are no
microwaves in the air, or steam.
The oven vents should never be
blocked during cooking.
Technical Specifications
Rated Voltage:
Operating Frequency:
Input Power:
230-240 V 50 Hz
2,450 MHz
Max 2840 W
Microwave 1300 W
Grill 1560 W
Convection 1330 W
Output Power:
1000 W (IEC-60705)
Grill 1500 W
Convection 1250 W
Outer Dimensions:
530 mm (W) x 508 mm (D) x 344 mm (H)
Oven Cavity Dimensions:
350 mm (W) x 360 mm (D) x 250 mm (H)
Weight:
31.5 kg
Weight and Dimensions are approximate.
Building-in
Your Oven
1.
In case of fitting into an oven
housing, please use Panasonic’s
Trim Kit
NN-TKA80W - White
NN-TKA81A - Aluminium
NN-TKA80M - Metallic Silver, can
also be used for Stainless Steel
ovens.
2.
Microwave ovens should not be
built into a unit directly above a
top front venting conventional
cooker. This will invalidate your one
year guarantee.
3.
A microwave which is built in must
be more than 850 mm above floor
level. Read Trim-Kit instructions
carefully before installation.
It is recommended that the
microwave oven is placed below a
conventional oven to avoid heat
damage to the facia of the
microwave.
However if it is necessary to install
the microwave above, then a gap of
at least 15 cm (6 inches) is required
from the top of the conventional
oven casing to the bottom of the
microwave oven casing.
105
Index
A
Adapting Recipes.............................................................................. 53
Apples, poached and stewed.............................................................48
Apple Pie .....................................................................................43, 87
Arcing...................................................................................................7
Auto Sensor Cooking....................................................................35-36
Auto Weight Cooking....................................................................37-38
Auto Weight Defrosting.................................................................16-18
B
Babies Bottles, reheating.........................................................7, 39, 40
Bacon
rashers ............................................................................................45
steaks..............................................................................................45
Baked Apples.....................................................................................92
Baking Guidelines..............................................................................94
Beans and pulses, cooking chart.......................................................45
Beef
guidelines....................................................................................... 62
cooking charts................................................................................ 45
Belgian Beef Casserole ................................................................. 66
Hungarian Goulash.........................................................................66
Lasagne ....................................................................................44, 65
Savoury Mince ................................................................................65
Shepherds Pie ..........................................................................44, 65
Steak and Kidney Pudding .............................................................67
Stuffed Aubergines .........................................................................66
Beefburgers, cooking chart........................................................45-46
Boil in the bag fish ............................................................................ 48
Bread
reheating charts ..............................................................................40
cooking charts.................................................................................45
recipes and guidelines ..................................................................103
Building in ........................................................................................105
C
Cakes
American Cookies...........................................................................99
Banana Cake ..................................................................................96
Boiled Fruit Cake ............................................................................98
Boston Brownies.............................................................................99
Carrot Cake ....................................................................................96
Celebration Cake ............................................................................94
Coffee Walnut Cake........................................................................97
Dundee Cake..................................................................................97
Fairy Cakes...................................................................................100
Fruit Crumble Slice .........................................................................97
106
Fruit Scones....................................................................................99
Fruity Cream Cheesecake ..............................................................95
Gingerbread....................................................................................95
Lemon and Raisin Flapjacks.........................................................100
Orange Syrup Cake ........................................................................95
Pecan Sour Cream Cake................................................................98
Spicy Apple Cake............................................................................96
Streusel Topped Fruit Muffins .......................................................100
Swiss Roll .......................................................................................98
Victoria Sandwich ...........................................................................94
Chaos Defrost...............................................................................16-17
Cheese and Egg Dishes
Baked Souffle .................................................................................75
Cheese, Onion and Olive Scones ..................................................76
Cheese and Red Pesto Tartlets ......................................................74
Croque Monsieur ............................................................................76
Ham and Cheese Croissants..........................................................74
Macaroni Cheese............................................................................76
Muffin Pizzas ..................................................................................74
Quiche Lorraine ..............................................................................75
Tasty Potato bake ...........................................................................75
Chicken
guidelines........................................................................................62
cooking charts.................................................................................46
Cheesy Chicken Breasts ................................................................64
Chicken Satay.................................................................................63
Coq au vin.......................................................................................63
Creamy Chicken Gratin ..................................................................64
Layered CHicken Puff.....................................................................64
Spring Chicken Casserole ..............................................................63
Child Lock ..........................................................................................14
Christmas Pudding ............................................................................93
reheating.....................................................................................6, 41
Cleaning your microwave ...........................................................4, 7,10
Cling Film.......................................................................................9, 12
Clock, setting the time .......................................................................15
Combination Cooking ...................................................................28-34
Containers to use..........................................................................11-12
Control Panels ...................................................................................13
Convection Cooking .....................................................................23-25
Cooking Charts.............................................................................45-52
Custard ..............................................................................................84
Custard Sauce ...................................................................................85
D
Defrosting
guidelines....................................................................................... 18
charts ............................................................................................. 19
Delay/Stand .......................................................................................20
Demo Mode .......................................................................................14
E
Eggs poached/scrambled .............................................................46-47
F
Fan motor operation ............................................................................7
Fish
guidelines........................................................................................57
cooking charts............................................................................47-48
Bouillabaise.....................................................................................60
Coubliac ..........................................................................................59
Family Fish Pie................................................................................59
Fish Curry........................................................................................60
Haddock and Spinach Florentine ....................................................60
Mediterranean Fish Bake ................................................................61
Mixed Seafood Gratin .....................................................................61
Prawn and Haddock Pie..................................................................58
Special Occasion Fish Pie ..............................................................58
Stuffed Citrus Trout .........................................................................57
Sundried Tomato Fish Bake ............................................................59
Tuna Fish Cakes .............................................................................58
Tuna and Sweetcorn Lasagne ........................................................61
Fruit, poached and stewed ................................................................48
Fruit Crumble .....................................................................................93
G
Game, cooking charts........................................................................48
General Guidelines........................................................................ 9-10
Gravy .................................................................................................85
Grilling ..........................................................................................21-22
H
Hollandaise Sauce............................................................................ 84
J
Jacket Potatoes ........................................................................... 51,77
Jam.......................................................................................... 101-102
K
Kedgeree .......................................................................................... 71
Kidney Turbigo...................................................................................68
L
Lamb
guidelines........................................................................................62
cooking charts ............................................................................48-49
Chops..............................................................................................48
Madras Curry ..................................................................................67
Moussaka........................................................................................67
Spicy Lamb Tagines........................................................................68
Lemon Curd .....................................................................................101
Lentils
cooking charts .................................................................................45
Lentil Biryani ...................................................................................72
M
Maintenance .......................................................................................4
Meat and Poultry recipes and guidelines................................ 62-70
Microwave power levels.................................................................... 15
Microwave principles .......................................................................... 8
Milk puddings............................................................................... 41,51
Mince pies, reheating.................................................................. 39, 42
O
Orange Marmalade......................................................................... 101
P
Pasta, Rice and Bean recipes
Kedgeree.........................................................................................71
Lentil Biryani....................................................................................72
Roast Vegetable and Pasta Gratin..................................................73
Spicy Tomato Pasta ........................................................................71
Spinach and Ricotta Lasagne .........................................................72
Tagliatelle Toscana ..........................................................................73
Tuna Pasta ......................................................................................71
Vegetable and Chick Pea Casserole...............................................73
Wild Mushroom Risotto ...................................................................72
Pastry
Choux Pastry...................................................................................86
Shortcrust Pastry.............................................................................86
Suetcrust Pastry..............................................................................86
Pastry Recipes
Apple Pie.........................................................................................87
Apple Strudel...................................................................................89
Baked Jam Roly Poly Pudding........................................................87
Chicken and Stilton Pie ...................................................................89
Chocolate Eclairs ............................................................................88
Congress Tarts ................................................................................88
Lemon Meringue Pie .......................................................................88
Minced Beef and Onion Pie ............................................................87
Pecan Pie........................................................................................89
Savoury Potato Plait........................................................................86
Pizzas ................................................................................................49
Pork
guidelines....................................................................................... 62
107
cooking charts .................................................................................50
Chops ..............................................................................................50
Casserole Pork with Herby Dumplings ............................................69
Glazed Gammon .............................................................................68
Harvest Pork Casserole...................................................................70
Pork and Potato Bake......................................................................70
Sticky Ribs.......................................................................................69
Porridge .......................................................................................43, 50
Preserves
Lemon Curd ..................................................................................101
Orange Marmalade .......................................................................101
Plum Jam ......................................................................................102
Red Onion Marmalade ..................................................................102
Soft Fruit Jam................................................................................101
Tomato Chutney ............................................................................102
Puddings and Desserts
Apricot and Marzipan Baked Apples ...............................................92
Baked Lemon Cheesecake.............................................................91
Bread and Butter Pudding ..............................................................92
Christmas Pudding .........................................................................93
Chocolate Saucy Pudding ..............................................................92
Creme Caramel ..............................................................................91
Creamy Rice Pudding.....................................................................90
Fruit Crumble ..................................................................................93
Italian Banana and Toffee Pudding .................................................93
Pineapple Upside Down Pudding ...................................................90
Steamed Suet Sponge Pudding .....................................................90
Strawberry Roulade ........................................................................91
R
Reheating
guidelines......................................................................................11,39
Reheating Charts..........................................................................40-44
Rice, cooking .....................................................................................50
Roast Potatoes ...........................................................................79,104
S
Sauces
guidelines........................................................................................84
Chocolate Sauce.............................................................................85
Custard ...........................................................................................84
Custard Sauce ................................................................................85
Gravy ..............................................................................................85
Hollandaise Sauce ..........................................................................84
Tomato Sauce .................................................................................85
White Pouring Sauce ......................................................................84
Sausages
Cooking...........................................................................................51
Cumberland Sausage Curry ...........................................................70
Toad in the Hole ..............................................................................69
108
Shielding ........................................................................................... 18
Soups and Starters
Baked Stuffed Tomatoes.................................................................56
Brie and Crambery Crotini ..............................................................55
Carrot and Orange Soup.................................................................54
Cream of Mushroom Soup..............................................................54
Mushroom Pâte.............................................................................. 55
Onion and Feta Chese Tartlets .......................................................54
Pork and Liver Terrine.....................................................................55
Prawn and Salmon Filo Parcel........................................................56
Red Pepper and Mushroom Bruchetta ...........................................56
Standing Times................................................................................ 7-9
Sunday Lunch..................................................................................104
T
Technical Specification ................................................................... 105
Turbo Bake Cooking .....................................................................26-27
Turkey
cooking charts ................................................................................51
V
Vegetables
guidelines........................................................................................77
cooking charts ...........................................................................51-52
Cauliflower Cheese ........................................................................83
Goats Cheese Tart with Roasted Vegetables .................................81
Gratin Dauphinoise .........................................................................80
Leek and Potato Gratin...................................................................78
Lentil Bake ......................................................................................82
Mushroom Stroganoff .....................................................................81
Potato and Rosemary Cake ...........................................................78
Ratatouille.......................................................................................82
Roast Potatoes ...............................................................................79
Roast Vegetable Moussaka ............................................................80
Roast Vegetable Parcels ................................................................79
Spicy Potatoes................................................................................81
Stuffed Peppers ..............................................................................83
Summer Vegetable Flan .................................................................80
Vegetarian Chilli..............................................................................82
Vegetable Curry ..............................................................................83
Vegetable Lasagne .........................................................................78
Veggie Burgers ...............................................................................79
Victoria Sandwich ..............................................................................94
W
White Sauce ..................................................................................... 84
Y
Yorkshire Puddings ..........................................................................104
PHONE OUR
CUSTOMER CARE
CENTRE
08705 357357
For service or spares.
Or order spares direct
on line at
www.panasonic.co.uk
For COOKERY ADVICE call:
01344 862108
Monday - Friday 9:30- 1:00, 2:00- 5 pm
Home Economists will provide friendly
guidance on queries relating to recipes and
cooking in your microwave.
E00036A50BP
M0503-0
Printed in the UK
Download PDF

advertising