CHAOS

DEFROST

Turbo-Bake

For Models:

Microwave
Cookery Book
NN

NN

NN
A883

A823

A873
& Operating Instructions
Instructi A813 NN
Standard Conversion Chart
Weight When using recipes in this book always follow metric or imperial measurements.
1/
oz
2 – 15g Do not combine the two. In some recipes the conversions are not a direct
equivalent due to recipe result.
1oz – 25g
2oz – 50g
3oz – 75g
4oz – 100g Important Notice
5oz – 150g The IEC (60705) power
6oz – 175g output (watts)
1000W
7oz – 200g The heating category for
small packs of food
8oz – 225g E
9oz – 250g
Microwave symbol
10oz – 275g
11oz – 300g Your oven is rated 1000 Watts (IEC). When using other cookbooks remember to
12oz – 350g adjust cooking times accordingly. The symbol above, which is displayed on your
oven door, indicates the heating category for your oven when cooking or
13oz – 375g
reheating convenience foods.
14oz – 400g Your oven is rated ‘E’, which is very efficient. It is therefore very important that
15oz – 425g you refer carefully to the packet instructions on convenience foods.
Some packet instructions only display information for B or D rated ovens. We
1lb/16oz – 450g
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
Capacity opening the door and after checking the progress of the foods press START to
1/ continue the cooking time.
2tsp – 3ml
1tsp – 5ml
Failure to follow the instructions given in this Cookbook and Operating
1tbsp – 15ml Instructions, may affect the recipe result and in some instances may be
1/
4pt – 150ml dangerous.
1/
2pt – 300ml
3/
pt
4

1pt
– 450ml
– 600ml
☎ COOKERY ADVICE LINE 01344 862108
Customer Care Centre 08705 357357
13/4pt – 1 litre
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, CONTENTS

Thank you for purchasing a Panasonic Microwave Oven. Safety Information 2
Even if this is not your first microwave oven, do please read the opening chapters of Unpacking your oven 3
Care and Cleaning 4
this cookbook to achieve perfect results every time.
Parts of your oven 5
Important Information 6-7
Microwaving Principles 8
General Guidelines 9-10
Containers to use 11-12
This microwave oven has the benefit of the Inverter System Inside. The new unique Control Panels 13
Operating Instructions 14-38
technology has been in use with microwave ovens in Japan for many years, • Setting the Clock 15
improving the cooking performance of the oven. It also means that you benefit from • Microwaving/defrosting 15-20
having more space inside your oven, without taking up more room on your work • Grilling 21-22
surface. • Convection cooking 23-25
• TURBO-BAKE cooking 26-27
Microwaves leave most foods tastier and leave you with less washing up, but don’t • Combination Cooking 28-34
expect to become a perfect microwave cook overnight – some of the methods are Auto Sensor/Sensor
very different to those used in conventional cooking. Combination Programs 35-36
Auto Weight Programs 37-38
At our busy Test and Development Kitchen in Bracknell, Home Economists program Cooking and Reheating
the ovens especially for the UK market. The recipes are tested many times to ensure Guidelines 39
you achieve successful results at home. Reheating Charts 40-44
Cooking Charts 45-52
We hope you enjoy using your new oven but should you require any further help or Adapting Recipes 53
explanation, phone our
☎ COOKERY ADVICE LINE 01344 862108
Write to the address below, or contact us on-line at [email protected]
RECIPES
Soups and Starters 54-56
Fish 57-61
Alternatively visit our web site at www.cooking-corner.co.uk Meat and Poultry 62-70
Pasta, Rice & Beans 71-73
Best regards, Cheese and Egg Dishes 74-76
Carol Cook BSc (Hons) Vegetables/Vegetarian 77-83
Sauces 84-85
Senior Home Economist
Pastry 86-89
The Microwave Test & Development Kitchen Desserts 90-93
Baking 94-100
Panasonic Consumer Electronics U.K. Preserves 101-102
Willoughby Road Bread 103
Bracknell Sunday lunch 104
Berks Building-in Your Oven 105
RG12 8FP 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 IMPORTANT: The wires in this mains lead are coloured in accordance
safety and convenience. A 13 amp fuse is fitted in this plug. Should the with the following code: Green-and-yellow: Earth, Blue: Neutral, Brown:
fuse need to be replaced, please ensure that the replacement fuse has Live.
a rating of 13 amps and that it is approved by ASTA or BSI to BS1362.
As the colours of the wire in the mains lead of this appliance may not
Check for the ASTA mark or the BSI mark on the body of the
correspond with the coloured markings identifying the terminals in your
fuse.
plug, proceed as follows:
The wire which is coloured GREEN-AND-YELLOW must be connected
If the fuse cover is detachable, never use the plug with the cover to the terminal in the plug which is marked with the letter E or by the
omitted. If a replacement fuse cover is required, ensure it is the Earth symbol or coloured GREEN or GREEN-AND-YELLOW.
same colour as that visible on the pin face of the plug.
A replacement fuse cover can be purchased from your local The wire which is coloured BLUE must be connected to the terminal in
Panasonic Dealer. the plug which is marked with the letter N or coloured BLACK.

HOW TO REPLACE THE FUSE 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.
Open the fuse compartment with a screwdriver
When this oven is installed it should be easy to isolate the appliance
and replace the fuse.
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 Voltage & Power
REMOVED AND THE PLUG CUT OFF AND DISPOSED OF SAFELY The voltage used must be the same as specified on this microwave
AND AN APPROPRIATE ONE FITTED. THERE IS A DANGER OF oven. Using a higher voltage than that which is specified is
SEVERE ELECTRICAL SHOCK IF THE CUT OFF PLUG IS dangerous and may result in a fire or other type of accident causing
INSERTED INTO ANY 13 AMP SOCKET. damage.

If a new plug is to be fitted, please observe the wiring code as shown

Do not immerse cord, plug or oven in water. Keep cord away from
opposite. If in any doubt, please consult a qualified electrician (For U.K.
heated surfaces. Do not let cord hang over the edge of table or work
Models only).
top. Do not plug your oven in via an extension cable as this can be
WARNING: THIS APPLIANCE MUST BE EARTHED. dangerous. It is important to plug the oven directly into a wall socket.
The back of the appliance heats up during use. Do not allow the cord
to be in contact with the back of the appliance or cabinet surface.

Caution: Hot surfaces

1. Hot Surfaces 2. Children should be kept away from the oven at all
Exterior oven surfaces, including air vents on the cabinet and the times and should only be allowed to operate the
oven door, will get hot during CONVECTION, COMBINATION and oven under supervision. Ensure that children
GRILLING. Use care when opening or closing door do not touch the hot outer casing after

✗
and when inserting or removing food and operation of the oven.
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
Unpacking your oven Placement of your oven
1. Examine Your Oven 1. Oven must be placed on a flat, stable
Unpack oven, remove all packing material, and examine the oven surface 850mm above floor level. For 6"
for any damage such as dents, broken door latches or cracks in proper operation, the oven must have
the door. Notify dealer immediately if unit is damaged. Do NOT sufficient air flow, i.e. 5cm/2" at one
install if unit is damaged. side, the other being open; 15cm/6" 2"
open
clear over the top; 10cm/4" at the rear. 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.
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
2. Guarantee air vents are blocked during operation, the oven may overheat. If
Your receipt is your guarantee, please keep safely. the oven overheats, a thermal safety device will turn the oven off.
The oven will remain inoperable with blank display until it has
3. Cord cooled.
If the supply cord is damaged, it must be replaced by the

✗
manufacturer or its service agent or a similarly qualified person in 4. Do not use outdoors.
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.

Before using your oven

1. Exterior oven surfaces, including air vents on the cabinet and the 4. Only allow children to use the oven without supervision when
oven door will get hot during CONVECTION, COMBINATION and adequate instructions have been given so that the child is able to
GRILLING, take care when opening or closing the door and when use the oven in a safe way and understands the hazards of
inserting or removing food and accessories. improper use. Ensure that children do not touch the hot outer
2. The oven has an element situated in the top of the oven. After casing after operation of the oven.
using the CONVECTION, COMBINATION and GRILL function, this 5. Storage of Accessories
surface will be very hot. Care should be taken to avoid touching Do not store any objects other than oven accessories inside the
the heating elements inside the oven. oven in case it is accidentally turned on. In case of electronic
N.B. After cooking by these modes, the oven accessories will be failure, oven can only be turned off at wall socket.
very hot.
6. Before Use
3. The accessible parts may become hot when the convection oven
or grill is in 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 the oven from accidentally turning on. After cleaning touch
possible. STOP/CANCEL Pad to clear display window.
2. Keep the inside of the oven, door seals and door seal areas 7. If steam accumulates inside or around the outside of the oven
clean. When food splatters or spilled liquids adhere to oven walls, door, wipe with a soft cloth. This may occur when the microwave
door seals and door seal areas wipe off with a damp cloth. Mild oven is operated under high humidity conditions and in no way
detergent may be used if they get very dirty. The use of harsh indicates a malfunction of the unit or microwave leakage.
detergent or abrasives is not recommended.
8. It is occasionally necessary to remove the glass turntable for
3. The grill in the oven has a self-clean catalytic lining. It is cleaning. Wash the tray in warm soapy water. Do not place in the
therefore not necessary to clean the radiant grill element or above dishwasher.
the grill in the roof of the oven.
9. The roller ring and oven cavity floor should be cleaned
4. After using CONVECTION, GRILL or COMBINATION cooking regularly to avoid excessive noise. Simply wipe the bottom
the enamel walls of the oven should be cleaned with a soft cloth surface of the oven, particularly the turntable spindle and the area
squeezed in soapy water. Particular care should be taken to keep surrounding this, with mild detergent and hot water then dry with a
the window area clean particularly after cooking by clean cloth. The roller ring may be washed in mild soapy water.
CONVECTION, GRILL or COMBINATION. Stubborn spots inside Cooking vapours collect during repeated use but in no way affect
the oven can be removed by using a small amount of branded the bottom surface or the roller ring wheels.
conventional oven-cleaner sprayed onto a soft damp cloth. Wipe After removing the roller ring from cavity floor for cleaning, be sure
onto problem spots, leave for recommended time and then wipe to replace it in the proper position.
off. Avoid the microwave feed guide area, the roof of the oven,
and the door. DO NOT SPRAY DIRECTLY INSIDE THE OVEN. 10.When GRILLING or cooking by COMBINATION or
CONVECTION some foods may splatter grease onto the enamel
5. The outside oven surface should be cleaned with a damp cloth. oven walls. If the oven is not cleaned to eliminate this grease, it
To prevent damage to the operating parts inside the oven, water can accumulate and cause the oven to ‘SMOKE’ during use.
should not be allowed to seep into the ventilation openings. These marks will be more difficult to clean later.
6. If the Control Panel becomes dirty, clean with a soft, dry cloth. 11. Ensure all accessories are kept scrupulously clean, especially
Do not use harsh detergents or abrasives on Control Panel. When when using microwave or combination programs.
cleaning the Control Panel, leave the oven door open to prevent
12.A steam cleaner is not to be used for cleaning.

Maintenance of your oven

1. Service The door seals and door seal areas should always be kept clean
WHEN YOUR OVEN REQUIRES A – use a damp cloth.
SERVICE call your local Panasonic
N.B. The appliance should be inspected for damage to the door seals
engineer. You can look on the Panasonic
and door seal areas. If these areas are damaged the appliance
web site (www.panasonic.co.uk) under
should not be operated until it has been repaired by a service
the “Support” option, where a service
technician trained by the manufacturer.
dealer locater can be found or alternatively call our Customer
Care Centre on 08705 357357 who can recommend an engineer. 3. Oven Light
It is hazardous for anyone other than a competent person to carry The oven lamp must be replaced by a service
out any service or repair operation which involves the removal of technician trained by the manufacturer. DO NOT
a cover which gives protection against exposure to microwave attempt to remove the outer casing from the
energy. oven.
2. Door Seals 4. Selected Spares and Accessories
Do not attempt to tamper with or make any adjustments or repairs These may be ordered direct; on line at
to door, control panel housing, safety interlock switches or any www.panasonic.co.uk or by telephoning the Customer Care
other part of the oven. Do not remove outer panel from oven. Centre 08705 357357. Most major credit and debit cards
accepted. Ensure you quote the correct model number.

4
Parts of Your Oven
1. Do not operate the oven without the Roller Ring and Glass 7. While cooking by MICROWAVE or COMBINATION, turntable may
Turntable in place, unless you are cooking on CONVECTION and vibrate. This will not affect cooking performance.
wish to use the Wire or Enamel Shelves. 8. The metal accessories provided must ONLY be used as directed
2. Only use the Glass Turntable specifically designed for this oven. for Grilling, Convection and Combination cooking. Never use
Do not substitute with any other Glass Turntable. them on microwave only. Do not use if operating the oven with
3. If Glass Turntable is hot, allow to cool before cleaning or placing less than 200g (7oz) of food on a manual Combination program.
in water. FAILURE TO USE ACCESSORIES CORRECTLY COULD
DAMAGE YOUR OVEN.
4. Do not cook directly on Glass Turntable. Always place food in a
microwave safe dish. The only exception to this is when cooking 9. Arcing may occur if the incorrect weight of food is used, a metal
Jacket Potatoes on microwave only. container has been used incorrectly, or the accessories have
been damaged. If this occurs, stop the machine immediately. You
5. If food or utensil on Glass Turntable touches oven walls, causing
can continue to cook by GRILL OR CONVECTION ONLY.
the turntable to stop moving, it will automatically rotate in the
opposite direction. This is normal. Open oven door, reposition the 10. Always refer to instructions for correct accessories to use on all
food and restart. programs. The glass turntable and roller ring are the only
accessories used for Microwave Cooking. For CONVECTION and
6. The Glass Turntable can rotate in either direction. The maximum
COMBINATION cooking the metal tray must ALWAYS be in place
weight that can be placed on the turntable is 5 Kg (11lb) this
on the glass turntable, unless on CONVECTION cooking you
includes total weight of food and dish. The maximum weight to be
wish to use the Wire or the Enamel Shelves.
placed on the shelves is 5 Kg (11lb).
Glass Turntable
The glass turntable and roller ring are the only
accessories used for Microwave Cooking.
Door Safety
See-through Oven Window External Air Vents
Lock System

Grill Elements

Microwave Feed Guide

Control Panel

2 Level Cooking
Support Guides Identification Plate

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

Low Rack Metal Tray Splash Guard Wire Shelf Enamel Shelf

5
Important Information – Read Carefully
Safety 4. Boiled Eggs.
If smoke or a fire occurs in the oven, press Stop/Cancel pad and Eggs in their shell and whole hard-
leave the door closed in order to stifle any flames. boiled eggs should not be heated in
Disconnect the power cord, or shut off power at the fuse or the circuit microwave ovens since they may
breaker panel. explode even after microwave heating
has ended.
Short Cooking Times
As microwave cooking times are much shorter than other cooking 5. Foods with Skins.
methods it is essential that recommended cooking times are not Potatoes, apples, egg yolk, whole
exceeded without first checking the food. vegetables and sausages are
examples of food with non porous
Cooking times given in the cookbook are approximate. Factors that skins. These must be pierced using a
may affect cooking times are: preferred degree of cooking, starting fork before cooking to prevent bursting.
temperature, altitude, volume, size and shape of foods and utensils
used. As you become familiar with the oven, you will be able to adjust 6. Liquids.
these factors. Liquids and other foods must not be heated in sealed containers
It is better to undercook rather than overcook foods. If food is since they are liable to explode. When heating liquids, e.g. soup,
undercooked, it can always be returned to the oven for further sauces and beverages in your microwave oven, overheating the
cooking. If food is overcooked, nothing can be done. Always start with liquid beyond boiling point can occur
minimum cooking times. without evidence of bubbling.
This could result in a sudden boil
Important. over of the hot liquid. To prevent this
If the recommended cooking times are exceeded the food will be possibility the following steps should
spoiled and in extreme circumstances could catch fire and possibly be taken:
damage the interior of the oven.
a) Avoid using straight-sided
1. Small Quantities of Food.
containers with narrow necks.
Take care when heating small quantities of
food as these can easily burn, dry out or b) Do not overheat.
catch fire if cooked too long. Always set short
cooking times and check the food frequently. c) Stir the liquid before placing the container in the oven and
NEVER OPERATE THE OVEN WITHOUT FOOD INSIDE ON again halfway through the heating time.
MICROWAVE OR COMBINATION.
d) After heating, allow to stand in the oven for a short time,
2. Foods Low in Moisture. stirring again before carefully removing the container.
Take care when heating foods low in
moisture, e.g. bread items, chocolate, e) Microwave heating of beverages can result in delayed eruptive
popcorn, biscuits and pastries. These boiling, therefore care should be taken when handling the
can easily burn, dry out or catch on fire if container.
cooked too long.
7. Lids.
3. Christmas Pudding. Always remove the lids of jars and containers and takeaway food
Christmas puddings and other foods high containers before you microwave them. If you don’t then steam
in fats or sugar, e.g. jam, mince pies, and pressure might build up inside and
must not be over heated. These foods cause an explosion even after the
must never be left unattended as with microwave cooking has stopped.
over cooking these foods can ignite.
8. Deep Fat Frying.
Do not attempt to deep fat fry in your
oven.

6
Important Information – Read Carefully
9. Meat Thermometer. 13. Keeping Your Oven Clean.
Use a meat thermometer to check the It is essential for the safe operation of
degree of cooking of roasts and poultry the oven that it is wiped out regularly.
only when meat has been removed from Use warm soapy water, squeeze the
the microwave. If undercooked, return to cloth out well and use to remove any
the oven and cook for a few more grease or food from the interior. Pay
minutes at the recommended power particular attention to the door seal area
level. Do not leave a conventional meat and also the areas around the
thermometer in the oven when microwaving. microwave feed guide situated on the right hand side of the cavity
wall. The oven should be unplugged when cleaning.
10. Paper, Plastic.
When heating food in plastic or paper 14. Grilling.
containers, keep an eye on the oven due The oven will only operate on the GRILL function with the door
to the possibility of ignition. Do not use closed.
wire twist-ties with roasting bags as
15. Fan Motor Operation.
arcing will occur.
After using the microwave oven, the fan motor may operate to
Do not use re-cycled paper products, e.g. cool the electric components. This is normal and you can take out
Kitchen roll unless they say they are food even though the fan motor operates. You can continue using
specifically designed for use in a the oven during this time.
microwave oven. These products contain impurities which may
16. Utensils.
cause sparks and/or fires when used.
Before use check that utensils/containers are suitable for use in
11. Reheating. microwave ovens.
It is essential that reheated food is
17. Babies Bottles and Food Jars.
served “piping hot”.
When reheating babies bottles always
Remove the food from the oven and remove top and teat. Liquid at the top of
check that it is “piping hot”, i.e. steam is the bottle will be much hotter than that
being emitted from all parts and any at the bottom and must be shaken
sauce is bubbling. (If you wish you may thoroughly before checking the
choose to check the food has reached temperature. The lid must also be
72˚C with a food thermometer – but removed from babies food jars, the
remember do not use this thermometer inside the microwave.) contents must also be stirred or shaken before the temperature is
checked. This should be carried out before consumption to avoid
For foods that cannot be stirred, e.g. lasagne, shepherds pie, the
burns.
centre should be cut with a knife to test it is well heated through.
Even if a manufacturer’s packet instructions have been followed 18. Arcing.
always check the food is piping hot before serving and if in doubt Arcing may occur if a metal container has been used incorrectly,
return your food to the oven for further heating. 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
12. Standing Time.
the microwave oven. If this occurs, stop the machine immediately.
Standing time refers to the period at the
If the oven is left unattended and this continues it can damage the
end of cooking or reheating when food is
machine.
left before being eaten, i.e. it is a rest
time which allows the heat in the food to You can continue to cook by GRILL OR CONVECTION ONLY.
continue to conduct to the centre, thus
19. Maximum Weight on turntable.
eliminating cold spots.
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 The dish used to cook or reheat the
since early experiments with RADAR in World War II. Microwaves are food will get warm during cooking, as
present in the atmosphere all the time, both naturally and from manmade the heat conducts from the food. Even
sources. in microwaving, oven gloves are
Manmade sources include radar, radio, television, telecommunication links required!
and car phones. MICROWAVES CANNOT PASS
THROUGH METAL AND THEREFORE
HOW MICROWAVES COOK FOOD METAL COOKING UTENSILS CAN
NEVER BE USED IN A MICROWAVE,
FOR COOKING ON MICROWAVE
ONLY

In a microwave oven, electricity is converted Foods Not Suitable for Cooking

into microwaves by the MAGNETRON. by Microwave Only
Yorkshire Puddings, Souffles, Double
13 Amp fused socket Crust Pastry Pies.
Because these foods rely on dry
REFLECTION external heat to cook correctly, do not
The microwaves bounce off the metal walls attempt to cook by microwave.
and the metal door screen.
Foods that require deep fat frying
cannot be cooked either.

TRANSMISSION Boiled Eggs

Then they pass through the cooking Do not boil eggs in your microwave.
containers to be absorbed by the water Raw eggs boiled in their shells can
molecules in the food, all foods contain explode and cause serious injury
water to a more or lesser extent.
STANDING TIME
When a microwave oven is switched off,
the food will continue to cook by
conduction – NOT BY MICROWAVE
ENERGY. Hence STANDING TIME is
Microwave Water Molecule Absorption Vibration very important in microwaving,
particularly for dense foods i.e. meat,
The microwaves cause the water molecules to vibrate which causes cakes and reheated meals (Refer to
FRICTION, i.e. HEAT. This heat then cooks the food. Microwaves are page 9).
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
General Guidelines PIERCING
The skin or
membrane on
some foods will
cause steam to
build up during
cooking. These
foods must be
STANDING TIME 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
Dense foods e.g. meat, jacket ATTEMPT TO BOIL EGGS IN THEIR
potatoes and cakes, require a SHELLS.
STANDING TIME (inside or MOISTURE
outside of the oven) after cooking, CONTENT
to allow heat to finish conducting Many fresh
to cook the centre completely. foods e.g.
vegetables and
fruit, vary in
their moisture
content
throughout the
■ MEAT JOINTS – Stand 15 mins. wrapped in aluminium foil. season. Jacket
potatoes are a
■ JACKET POTATOES – Stand 5 mins. wrapped in aluminium particular example of this. For this reason
foil. cooking times may have to be adjusted
throughout the year. Dry ingredients e.g. rice,
■ LIGHT CAKES – Stand 5 mins. before removing from dish. pasta, can dry out further during storage and
cooking times may differ from ingredients
■ RICH DENSE CAKES – Stand 15-20 mins. freshly purchased.

■ FISH – Stand 2-5 mins. CLING FILM

Cling film helps
■ EGG DISHES – Stand 2-3 mins. keep the food
■ PRECOOKED CONVENIENCE FOODS – Stand for 5 mins. moist and the
trapped steam
■ PLATED MEALS – Stand for 2-5 mins. assists in
speeding up
■ VEGETABLES – Boiled potatoes benefit from standing cooking times.
1-2 mins., however most other types of vegetables can be However it
should be
served immediately. pierced before
■ DEFROSTING – It is essential to allow standing time to cooking, to
allow excess steam to escape. Always take
complete the process. This can vary from 5 mins. e.g. care when removing cling film from a dish as
raspberries, to up to 1 hour for a joint of meat. the build-up of steam will be very hot. Always
purchase cling film that states on the packet
If food is not cooked after STANDING TIME, return to oven “suitable for microwave cooking” and use as
and cook for additional time. 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 Small quantities cook faster than Foods cook more quickly and Even shapes cook evenly. Food
recipes, as these affect the large quantities, also small evenly if spaced apart. NEVER cooks better by microwave when
cooking and reheating times. A meals will reheat more quickly pile foods on top of each other. in a round container rather than
quantity of food spread in a than large portions. square.
bigger dish cooks and reheats
more quickly.

DENSITY COVERING ARRANGING STARTING TEMPERATURE

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

TURNING AND STIRRING LIQUIDS CHECKING FOOD CLEANING

Some foods require stirring All liquids must be stirred before It is essential that food is checked As microwaves work on food
during cooking. Meat and poultry and during heating. Water during and after a recommended particles, keep your oven clean
should be turned after half the especially must be stirred before cooking time, even if an AUTO at all times. Stubborn spots of
cooking time. and during heating, to avoid PROGRAM has been used (just food can be removed by using a
eruption. Do not heat liquids that as you would check food cooked branded oven cleaner, sprayed
have previously been boiled. DO in a conventional oven). Return onto a soft cloth, always wipe the
NOT OVERHEAT. the food to the oven for further oven dry after cleaning. Avoid
cooking if necessary. 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 Result
is suitable for use in your microwave, If the dish is suitable for microwaving, it
check by the following test: will remain cool, whilst the water in the
1. Fill a microwave safe measuring jug jug will begin to feel warm. If the testing
with 300ml (1⁄2pt) cold water. dish feels warm, do not use as it is
obviously absorbing microwave energy.
2. Place it on the turntable alongside
the dish to be tested. If the dish you N.B. This test does not apply to plastic
are testing is a large dish, then or metal based containers e.g. Le
stand the measuring jug on top of Creuset® style dishes, which should not
the empty dish. be used as they are cast iron covered
3. Heat on HIGH power for with enamel.
1 minute.
QUICK CHECK GUIDE TO COOKING UTENSILS
OVEN GLASS POTTERY, EARTHENWARE,
STONEWARE
Everyday glass that is heat
resistant e.g. Pyrex®, is ideal for If completely glazed, these dishes
Microwave, Convection or are suitable. Do not use if partially
Combination cooking. DO NOT glazed or unglazed, since they are
USE FOR GRILLING. Do not use able to absorb water which in turn
delicate glass or lead crystal which absorbs microwave energy, making
may crack or arc. the container very hot and slows
down the cooking of food.

CHINA AND CERAMIC

FOIL/METAL CONTAINERS
Everyday glazed china, porcelain
NEVER ATTEMPT TO COOK IN
or ceramic plates, bowls, mugs
FOIL OR METAL containers on
and cups can be used if they are
Microwave only as the microwaves
heat resistant. Fine bone china
cannot pass through and the food
should only be used for reheating
will not heat evenly, it may also
for short periods. Do not use
damage your oven. Small items in
dishes with a metal rim or pattern.
shallow foil containers can be
Do not use jugs or mugs with
REHEATED in the microwave, as
glued handles, since the glue can
long as containers do not touch the oven walls or door. Foil
melt. If dishes are heat resistant they may be used on
and metal containers can be used on Grill and Convection
Convection and Combination but not directly under the Grill.
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 Microwave
foods high in sugar or fat or for foods that require long cooking times e.g. brown rice. cling film can
Only use Tupperware® only be used

✘
containers if they are for covering
✔ designed for microwave
use. Do not use Melamine.
food that is
reheated by
Never cook in margarine microwave. It is also useful for covering
cartons or yoghurt pots, as food to be cooked, but care should be
these will melt with the heat taken to avoid the film being in direct
from the food. If heatproof contact with the food eg. Do not line
they can be used for dishes with cling film. DO NOT USE ON
Convection or Combination ANY OTHER COOKING MODE.
cooking. DO NOT USE
UNDER THE GRILL.
ROASTING BAGS
Roasting bags are useful when slit up
one side to tent a joint, for roasting by
power and time. Do not use the metal
PAPER
twists supplied, when using Microwave
Plain white absorbent kitchen paper (kitchen towel) or Combination.
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
ALUMINIUM FOIL
to line the base of dishes and to cover fatty foods
e.g. bacon rashers, to stop splattering. White paper Small amounts of smooth aluminium foil
plates can be used for SHORT REHEATING TIMES, can be used to SHIELD joints of meat
on Microwave only. during defrosting and cooking by
Microwave, as the microwaves cannot

✘ WICKER, WOOD, STRAW BASKETS

Dishes will crack and could ignite.
pass through the foil, this prevents the
parts shielded from overcooking or over-
defrosting. Take care that the foil does
Do not use wooden dishes in your microwave. not touch the sides or roof of the oven,
DO NOT USE ON ANY COOKING MODE. as this may cause arcing and damage
your oven. Aluminium foil can be used for
Convection cooking.

12
 Control Panels
NN-A873/NN-A813* NN-A883/NN-A823*
(1) Display Window
(2) Time Pads
(3) Auto Sensor Microwave
Programs
(4a) Auto Sensor Combination
(1)
Programs
(4b) Auto Weight Combination
(1) Programs
AUTO SENSOR
(5) Auto Weight Defrost Programs
Reheat
1 10
(6) Microwave Power Pad h min
Meal

(2) (3)
AUTO SENSOR
(7) Grill Pad 1
min
10
sec
Reheat Veg/Fish
1
h
10
min
Meal
(3) (8) Convection Pad
(2) 1 10 (9) TURBO-BAKE Pad Micro Power
SENSOR COMBI

min sec Potatoes

Veg/Fish
(10) Combination Pad (6)
Grill 1-2-3 (4a)
SENSOR COMBI
Micro Power (11) Delay/Stand Pad:
(6) Potatoes (7) Roast Veg
This can be used to delay a Convection
Grill 1-2-3
(4a) AUTO WEIGHT
cooking program for up to 9 hrs (8)
(7) Roast Veg 99 mins., or used to time or for Turbo-Bake
Chicken
Convection
AUTO WEIGHT standing (non-cooking) time. (9)
(8) Combination Meat
Turbo-Bake
Chicken (12) Clock Pad:
(9) Refer to page 15 for setting the (10) (4b)
Crispy
Combination Meat clock. Top
(10) (4b) (13) lb/oz Conversion Pad CHAOS
DEFROST
Pastry/
Crispy
Top (14) More/Less Pads (5) Cake

CHAOS (15) Stop/Cancel Pad: (12) Delay/ lb

g/ oz
(14)
Stand Clock more less
Pastry/
(5) Cake Before Cooking:
(11)
(12) Delay/ lb (14) one press clears your instructions. Stop/Cancel Start (13)
Stand Clock g/ oz more less
(11) During Cooking:
(15) (16)
Stop/Cancel Start (13) one press temporarily stops the
cooking program. Another press
(15) (16)
cancels all your instructions and
NN-A883W
the time of day will appear in the
display.
(16) Start Pad:
(17) Press to start operating the oven. (17)
If during cooking the door is
NN-A813A opened or Stop/Cancel Pad is
pressed once, Start Pad has to
* The design of your control panel may be pressed again to continue
Beep Sound:
vary from the panel displayed (depending cooking.
on colour and shape of pads or buttons), A beep sounds when a pad is pressed. If this beep
(17) Door Release Pad does not sound, the setting is incorrect. When the
but the words relating to the pads will be
the same, and function in the same way. 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

Reheat

1
h
10
min
AUTO SENSOR
Reheat
Meal
3 Press Convection Pad 1
min
1
h
10
min

10
sec
Meal

Veg/Fish
(This procedure is to burn off the oil used for rust protection in the SENSOR COMBI
1 10 Micro Power
min sec Veg/Fish oven.) Keep pressing this pad until 250C is in the display window. Potatoes

SENSOR COMBI
Remove all accessories from the oven. Grill 1-2-3
Micro Power
Potatoes
Roast Veg
Grill 1-2-3

Convection
Roast Veg
4 Press Time Pad
Convection

Turbo-Bake
Chicken
AUTO WEIGHT

AUTO WEIGHT
Press 1 min pad until 5 minutes is displayed in the window.
Chicken Combination Meat
Turbo-Bake

Combination Meat
5 Press Start Pad
CHAOS
Crispy
Top

Crispy The time will be displayed in the window and count down. The oven DEFROST
Pastry/
Top Cake
CHAOS will beep at the end of the program. The oven is now ready to use.
Delay/ lb
Pastry/ Caution: Grill elements and oven will be hot. Stand Clock g/ oz more less
Cake

Delay/ lb

6
Stand Clock g/ oz more less Stop/Cancel Start

Stop/Cancel 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 NN-A883W
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.
NN-A813A

* The design of your control panel

7 Child Lock
may vary from the panel displayed To operate the child lock facility press the Start pad three times, this
(depending on colour and shape of will deactivate the microwave. “Lock” will appear in the display and
pads or buttons), but the words none of the controls will operate. To clear child lock facility press
relating to the pads will be the Stop/Cancel three times.
same, and function in the same way.

14
Setting the Clock Example of how to set 1.25pm

Clock Press once 1 10 Press twice Clock

h min

1 10
Press five times min sec Inoperable

● Press Clock Pad ● Press Time Pads ● Press Clock Pad

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

Power Start
Press Level Wattage 1 10
Micro Power h min
once High 1000 W
twice Defrost 270 W
1 10
3 times Medium 600 W min sec
4 times Low 440 W
● Press this pad until the power you require 5 times Simmer 250 W
appears in the display window. 6 times Warm 100 W ● Select Cooking Time. ● 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 Foods reheated or cooked by
only, the glass turntable provided must MICROWAVE only are normally covered
always be in position. DO NOT attempt with a lid or cling film, unless otherwise
to use microwave only with any metal stated.
accessory in the oven.
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 Start
CHAOS g/ oz more less

• Select the desired program by • Press to select g or lb and oz. • Enter the weight by pressing the • Press Start.
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 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 1st Beep 2nd Beep

Turn or Shield Turn or break up

CATEGORY 1 BREAD
The Bread Program is suitable for defrosting small items e.g. rolls, buns and slices of bread which are
required for immediate use. Small items may feel warm immediately after defrosting. Loaves can also be
defrosted on this program but these will require standing time to allow the centre to thaw out. Standing
time can be shortened if slices are separated and buns and loaves cut in half. Items should be turned
halfway during defrosting. THIS PROGRAM IS NOT SUITABLE FOR CREAM CAKES OR DESSERTS
e.g. cheesecake.

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 standing stages there is not any TIPS
from the microwave power pad, and microwave power in the oven, although
setting a time, you can defrost food in the light will remain on and the turntable
your microwave. The biggest problem is will turn. The automatic stand times 1 Check foods during
getting the inside defrosted before the ensure a more even defrost but it is still defrosting. Foods vary in
outside starts to cook. necessary to allow for standing time their defrosting speed.
before use. Place foods in a suitable
For this reason a defrost program 2 It is not necessary to
container. Meat joints and chickens
alternates between a defrost power and cover the food.
should be placed on an upturned saucer
a standing time. The name for this type
or on a plastic rack if you have one.
of defrost is cyclic and during the 3 Always turn or stir the
food especially when
the oven “beeps’’. Shield if
necessary (see point 5).
4 Minced meat/chops/chicken
portions should be broken
up or separated as soon
as possible and placed in
a single layer.
5 Shielding prevents food
cooking. It is essential
Separate chops and small items Chickens and joints of meat will
when defrosting chickens
e.g. bread slices where possible. require shielding during defrosting.
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
Turn dense foods and meat 2/3 Break up small items e.g. minced
of meat and whole
times during defrosting. meat, frequently during defrosting.
chickens)

18
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/ 14-16 mins Place in a suitable dish or on an upturned 60 mins.
Pork Joint 450g (1lb) saucer or use a rack. Turn 3-4 times. Shield.
Minced Beef 12 mins Place in a suitable dish. 15 mins.
450g (1lb) Break up and turn 3-4 times.
Chops 10 mins Place in a suitable dish in a single layer. 15 mins.
450g (1lb) Turn twice. Shield if necessary.
Sausages 12 mins. Place in a suitable dish in a single layer. 15 mins.
450g (1lb) Turn twice. Shield if necessary.
Bacon 6-7 mins Place in a suitable dish in a single layer. 10 mins.
450g (1lb) Turn twice. Shield if necessary.
Stewing Steak 12 mins. Place in a suitable dish. 15 mins.
450g (1lb) Break up frequently.
Chicken 13 mins. Place in a suitable dish on an upturned saucer 60 mins.
450g (1lb) or use a rack. Turn 3-4 times. Shield.
Chicken Portions 10-12 mins. Place in a suitable dish in a single layer. 30 mins.
450g (1lb) Turn twice. Shield if necessary.
Fish
Whole 9-10 mins. Place in a suitable dish. 15 mins.
450g (1lb) Turn twice. Shield.
Fillets/Steak 7-8 mins. Place in a suitable dish. 15 mins.
450g (1lb) Turn twice, separate if necessary.
Prawns 6-7 mins. Place in a suitable dish. 10 mins.
450g (1lb) Stir twice during defrosting.
General
Bread Sliced 5 mins. Place on the turntable. 10 mins.
400g (14oz) Separate and rearrange during defrosting.
Slice of bread 30 sec. Place on the turntable on 1-2 mins.
30g (1oz) a piece of kitchen paper.
Pastry 51/2 mins. Place on a plate. 10-15 mins.
450g (1lb) Turn over half way.
Soft Fruit 6-7 mins. Place in a suitable dish. 10 mins.
450g (1lb) Stir twice during defrosting.

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: Start

Delay/ 1 10
Cooking option
Stand h min

& 1 10
Time min sec inoperable

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

2. To Set a Delay Start:

Delay/ Start
Stand 1 10
h min Cooking option
&
1 10
min sec Time

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

NB
1. If the oven door is opened during the stand or delay time, the time in the display window will continue to count down.
2. Delay Start cannot be used before an Auto Program.
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 Start
Grill 1-2-3 1 10
h min

1 10
min sec

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

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

GRILLING TIMES
When using the grill to cook foods, once the grill is preheated the cooking times will be similar to traditional grilling. Most foods
will require turning halfway through the cooking time (see section on oven accessories page 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 The splash guard will allow fat to drip After turning, return food to the oven,
Tray on the High Wire Rack on through into the Metal Tray which will close door and press START. The oven
Turntable. prevent excess splatter and smoke when will continue to count down the
grilling steaks, chops and other fatty remaining cooking time. It is quite safe to
foods. 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 1 10 Start
Convection
h min

1 10
min sec Inoperable

● Press to select oven ● Press Start to preheat. A “P” will ● Press Time Pads to enter ● Press Start Pad.
temperature. The oven starts at appear in the display window. cooking time. Maximum
150 °C and then for each press When the oven is preheated cooking time is 9 hours, 99
the temperature will count up in the oven will beep and the “P” minutes. The 10 sec pad is
10 °C stages to 250 °C, then to will flash. Then open the door inoperable.
40 °C, 100 °C, 110 °C etc. 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.

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

If using a shelf, place on the lower level. You can use the enamel shelf as a baking dish for roasting meat or potatoes, and the
wire shelf for baking Swiss rolls or large dishes of food, that can not fit on the turntable.

Roasting Meat / Potatoes: Enamel Shelf Baking: Wire Shelf on Lower Level.
on Lower Level.

24
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.
Batch Baking Cooking Large Dishes of Food

The shelves are ideal for batch baking and when cooking in a large dish that will not turn on the turntable.
Ensure that the shelves are inserted correctly, and are secure before use.
Do not place a dish of food weighing more than 5Kg (11 lb) on each shelf.

ALWAYS USE OVEN GLOVES WHEN REMOVING THE FOOD AND ACCESSORIES AFTER COOKING AS THE OVEN &
ACCESSORIES WILL BE VERY HOT.
MAKE SURE THAT YOU HOLD THE DISH AND/OR 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 USE TEMP GAS TEMP USE TEMP GAS
°C °F MARK °C °F MARK
40°C Proving Bread 90°F 1/8 180°C Souffle, Victoria Sandwich 350°F 4
100°C Pavlova 200°F 1/4 190°C Lemon Meringue Pie, Mince 375°F 5
110°C Meringues 225°F 1/4 Pies, Treacle Tarts, Stuffed
Chicken, Roulades
120°C Slow drying Herbs 250°F 1/2
200°C Choux Pastry, Scones, Bread, 400°F 6
130°C Large Rich Fruit Cakes 275°F 1
210°C Sausage Rolls, Vol-au-Vents, 425°F 7
140°C To start Rich Fruit Cakes
300°F 2 220°C Roast Potatoes, Yorkshires
150°C (then reduce) 230°C Biscuits 450°F 8-9
160°C Gingerbread, Cookies 240°C 475°F
325°F 3
170°C Shortbread, Small Tarts 250°C
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
Turbo-Bake Grill 1-2-3

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

1 10
min sec Inoperable

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

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 Individual small items can be

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

Using TURBO-BAKE can reduce traditional oven cooking times

GUIDELINES (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 WEIGHT TRADITIONAL OVEN TURBO-BAKE
Food is cooked UNCOVERED.
DO NOT USE PLASTIC CONTAINERS. Cheese and Tomato 350 g 10-12 mins. 5-6 mins.
Thin and Crispy 200°C 250°C + Grill 1
Pizza

Southern Fried 800 g 30-35 mins. 20 mins.

Chicken portions 200°C 250°C + Grill 1

Chicken Samosas 200 g 14 mins. 10 mins.

200°C 220°C + Grill 2

Chargrilled 355 g 14 mins. 10 mins.

Vegetable Ciabatta 200 °C 250°C + Grill 2

27
 Combination Cooking
Your oven has three methods of cooking by Combination.
1. Convection and Microwave 2. Grill and Microwave 3. TURBO-BAKE and Microwave
COMBINATION cooking is ideal for many It is possible to use smooth seamed metal container or re-program to CONVECTION
foods. The microwave power cooks them tins and foil containers on COMBINATION but only.
quickly, whilst the oven, grill or both gives the they must be placed directly onto the metal To cook successfully by COMBINATION you
traditional browning and crispness. tray on the glass turntable. They must not be should always use a minimum of 200 g (7oz)
All this happens simultaneously resulting in placed directly onto the Low Rack, or arcing food. Small quantities should be cooked by
most foods being cooked in 1/2-2/3 of the will occur. Convection, Grill or TURBO-BAKE.
conventional cooking time. If you experience arcing, which is when you
There is no need to preheat on see blue sparks or hear crackling noises, the
COMBINATION programs, EXCEPT when metal container is unsuitable or you have
cooking pastry and using a COMBINATION insufficient food in the oven. You should stop
program of Grill and Microwave. the program immediately and change the

Grill 1-2-3
PREHEAT IF NECESSARY

Start
or
Combination Convection Micro Power

or
Turbo-Bake

● Press Combination pad. ● Select first cooking ● Select microwave power. ● Press if preheating.*
mode. Options available depend
on first cooking mode
selected.

1 10 Start
h min * NOTE:
When placing food in the oven after preheating, just open the door
1 10 using the Door Release Pad, because if STOP/CANCEL Pad is
min sec
pressed the program may be cancelled. Then, if the time was
entered, the oven would revert to cooking on microwave only.
● Set cooking time. 10 sec. pad ● Press Start pad. CONTAINERS TO USE
is inoperable. DO NOT use plastic MICROWAVE containers on Combination
Programs (unless suitable for combination cooking). Dishes must
CAUTIONS: 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
The oven will automatically work on HIGH microwave power if a
Rack directly under the grill, use the Low Rack.
cooking time is entered without the power level previously being
selected. OVEN ACCESSORIES
Take care to use oven gloves when removing dishes from the When using any Combination cooking program the Glass
oven - especially when turning or stirring foods as the oven walls Turntable should be in position and must have the Metal Tray
and roof will be very hot. placed on top.

28
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 Convection Micro Power

• 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.

CAUTION:
1 10 Start
h min The oven will automatically
work on HIGH Microwave
1 10 Power if a cooking time is
min sec Inoperable entered without the power
level previously being
selected.
• Press to enter required cooking time. 10 sec pad is inoperable. • 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 Joints and portions of meat should be Recipes using foil or metal containers
be placed directly onto the Low Rack on placed on the Low Rack with Splash e.g. cakes and pastries should be
the Metal Tray on the Glass Turntable. Guard on the Metal Tray on the Glass placed directly onto the Metal Tray on
Small items should be placed in a Turntable. Glass Turntable.
heatproof dish on the Low Rack.

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

Frozen Garlic Baguette

230°C SIMMER
Part-baked Rolls

230°C WARM Sausage Rolls, Apple Pie, Bread & Butter Pudding

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 Joints Pork

160°C WARM Cakes, Casseroles

Foods should always be cooked until browned and piping hot.

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

30
Combination 2. Grill and Microwave
This Combination mode is suitable for It is necessary to preheat when using Grill 1 - HIGH
foods which are normally grilled and for this Combination mode and food Grill 2 - MEDIUM
reheating small savoury items. should always be cooked uncovered.
Grill 3 - LOW
Do not use this program with less than
200 g (7 oz) of food.

To Preheat Grill

Combination Grill 1-2-3 Micro Power Start

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

1 10 Inoperable
min sec

• 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 Grill 1-2-3 Micro Power

• Press Combination Pad. • 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 10 Start
h min

1 10 Inoperable
min sec

• Press to enter required • Press Start Pad.

cooking time. The 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.

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 Food can also be placed directly onto
can be placed directly onto Low Rack the Metal Tray on the High Wire
on the Metal Tray on the Glass Rack on the Glass Turntable.
Turntable. Small items should be
placed in a heatproof dish on the
Low Rack.

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

We suggest the following options for this Combination mode.

TURBO-BAKE Grill Microwave Power Use

(Oven temp)
250°C 1 SIMMER Jacket potatoes

230°C 1 WARM Fresh breaded fish fillets

CAUTION:
230°C 3 SIMMER Frozen breaded fish fillets ALWAYS USE OVEN GLOVES
WHEN REMOVING DISHES
220°C 1 SIMMER Reheat meat pies FROM THE OVEN -
ESPECIALLY WHEN TURNING
220°C 3 SIMMER Frozen thin & crispy pizza OR STIRRING FOODS, AS THE
ACCESSORIES AND
For advice on cooking times refer to cooking charts and recipes in this book. SURROUNDING OVEN WILL
GET VERY HOT.
Foods should always be cooked until browned and piping hot.

34
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.

AUTO SENSOR Adjust to Taste

Reheat The Sensor programs cook foods for average
Meal Start
tastes. You are able to adjust the cooking
programs to your own taste by pressing the
SENSOR COMBI MORE/LESS pad.
Potatoes more 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
once or twice to select one of the two calculates the cooking time after detecting a After selecting the Sensor program, but
programs available. burst of steam. DO NOT open the oven door BEFORE pressing START. The oven will
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

Auto Sensor Programs Sensor Combi Programs
Program Minimum Maximum Program Minimum Maximum
Chilled Meal 300 g (11oz) 600 g (1lb 5oz) Jacket Potatoes 200 g (7oz) 1500 g (3lb 5oz)
Frozen Meal 300 g (11oz) 600 g (1lb 5oz) Frozen Potato Products 200 g (7oz) 500 g (1lb 2oz)
Fresh Vegetables 100 g (4oz) 900 g (2lb) Roast Potatoes 400 g (14oz) 1000 g (2lb 2oz)
Fresh Fish 100 g (4oz) 900 g (2lb) Roast Vegetables 400 g (14oz) 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 2 Frozen Meal
This program is for reheating a chilled This program is for reheating a frozen
convenience meal that can be stirred.* convenience meal that can be stirred.*
Foods must be in a suitable Foods must be in a suitable
microwaveable container and have the microwaveable container which is
film pierced. Place on turntable, press the covered. Press the pad twice. Press
pad once. Press START. Stir halfway. START. After the oven beeps, stir the food
Allow to stand for 1 minute. Ensure that and re-cover with pierced cling film.
the food is piping hot, stir before serving. Continue to cook for remainder of the
M Note: Large pieces of fish/meat in a thin M time. Allow to stand for 2 minutes. Ensure
sauce, may require longer cooking. food is piping hot. Stir again before
*IMPORTANT NOTE: This program is not suitable for foods that cannot serving.
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 4 Fresh Fish
To cook FRESH vegetables e.g. carrots,
cauliflower, not suitable for potatoes.
Place prepared vegetables into a shallow To cook FRESH fish. Shield the thinner
container on turntable. Add 90ml (6tbsp) portions. Place in a shallow container on
of water. Cover with pierced cling film or turntable. Add 15ml (1tbsp) liquid. Cover
lid. Press the pad once. Press START. with pierced cling film or lid. Press the
pad twice. Press START.

M M

Potatoes
5 Jacket Potatoes 6 Frozen Potato Products
To cook jacket potatoes with a crisper
drier skin. Choose medium sized To cook FROZEN oven chips and potato
potatoes 200-250g (7-9oz), for best products, e.g. Hash Browns, Croquettes,
results. Wash and dry potatoes and prick etc,. that are suitable for GRILLING.
with a fork several times. Place on Low Spread potato products out on Metal Tray
Rack on Metal Tray on Glass Turntable. and place on High Wire Rack on Glass
Press the pad once. Press START. Turntable. Press the pad twice. Press
START. Turn during cooking. For best
C C results cook in a single layer.
Note: As products vary, check before the
Roast Veg end of cooking to assess browning.
7 Roast Potatoes 8 Roast Vegetables
For roasting potatoes. Cut potatoes into For roasting assorted vegetables. Cut
even sized pieces and place in heatproof vegetables into even sized chunks and
ceramic or Pyrex® dish with 45ml (3tbsp) place in heatproof ceramic or Pyrex®
oil. Place dish on Low Wire Rack on dish with 45ml (3tbsp) oil. Place dish on
Metal Tray on Glass Turntable. Press the Low Wire Rack on Metal Tray on Glass
pad once. Press START. Turn at least Turntable. Press the pad twice. Press
twice during cooking. START. Turn at least twice during
C C cooking.

36 M = Microwave cooking only C = 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 Start
Chicken g/ oz more less

Pastry/
Cake

● Select the desired Auto ● Press to select grams or ● Enter the weight by pressing ● Press Start.
Weight Program, by pressing pounds and ounces. the more and less pads.
the pad.
The pad can be pressed once
or twice to select one of the
two programs available.

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 10 Chicken Portions
To cook WHOLE FRESH unstuffed For cooking chicken quarters e.g. leg
chickens. Cook stuffing separately. Place quarters, breast quarters with bone. DO
chicken on Low Rack with Splash Guard NOT use for drumsticks, boneless
on Metal Tray and place on Glass breasts or thighs. Place chicken on Low
Turntable. Press pad once, enter the Rack with Splash Guard on Metal Tray
weight of the chicken, then press START. on Glass Turntable.
Start cooking breast side down and turn Press pad twice, enter the weight of the
halfway, taking care chicken, then press START. Turn during
C with hot juices. C cooking if necessary.
Stand for 5 minutes. Meat
11 Meat - Beef/Lamb 12 Meat - Casserole
To cook a joint of beef or lamb. Place joint For cubed meat (e.g. braising steak,
on Low Rack with Splash Guard on Metal lamb, pork, not chicken) and vegetables.
Tray and place on Glass Turntable. Place in a suitable sized casserole dish
Press pad once, enter the weight of the with stock. Use a minimum of 450 ml of
joint and press START. Turn halfway. 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
C C weight (excluding the dish) and press
Crispy START. When oven beeps, stir the
Top casserole.
13 Chilled Crispy Top 14 Frozen Crispy Top For reheating and browning frozen
For reheating and browning chilled purchased savoury dishes e.g. Lasagne.
purchased savoury dishes e.g. Lasagne Remove any lid or covering. If in a foil
or Shepherds Pie. Remove any lid or container, transfer to a similar sized
covering. If in a foil container, transfer to heatproof dish and place on Low Rack
a similar sized heatproof dish and place on Metal Tray and place on Glass
on Low Rack on Metal Tray and place on Turntable. If using heatproof plastic-
Glass Turntable. If using a heatproof based dish in which food is purchased,
C plastic-based dish in which food is C take care and support underneath when
purchased, take care and support removing from oven. Press pad twice,
underneath when removing from oven. enter the weight and press START. DO
Press pad once. Enter weight. Press START. NOT COVER. Allow to stand for
DO NOT COVER. Stand for 1 minute before Pastry/ 1 minute. Ensure the food is piping hot.
serving. Ensure the food is piping hot. Cake
15 Bake Pastry 16 Bake Cake A range of medium textured cakes can
Always use metal pie plates with solid be cooked. Use smooth, and preferably
bases or round baking sheets. Preheat seamless, metal cake tins. Place directly
the oven to Convection 210°C with Metal onto the Metal Tray on the Glass
Tray in place. When preheated cancel Turntable. DO NOT use spring form tins.
the convection program. Place the pie Preheat oven to convection 160°C with
plate onto Metal Tray on Glass Turntable. Metal Tray in place. When preheated
Press pad once, enter the weight of the cancel the convection program. Press
C pie (excluding the dish) and press C pad twice, enter the weight of the cake
START. (excluding tin) and press START.

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

38 or Grill + Micro Power
Cooking and Reheating Guidelines
Most foods reheat very quickly in your oven by HIGH power. Meals can be brought MINCE PIES - CAUTION
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. REMEMBER even if the pastry is cold
to the touch, the filling will be piping hot
As a general rule, always cover wet foods, e.g. soups, casseroles and plated meals. and will warm the pastry through. Take
Do not cover dry foods e.g. bread rolls, mince pies, sausage rolls etc. care not to overheat otherwise burning
can occur due to the high fat and sugar
The charts on pages 40-52 show you the best way to cook or reheat your favourite content of the filling. Check the
foods. The best method depends on the type of food. temperature of the filling before
Remember when cooking or reheating any food that it should be stirred or turned consuming to avoid burning your mouth.
wherever possible. This ensures even cooking or reheating on the outside and in the
centre. CHRISTMAS PUDDINGS AND
When is food reheated? LIQUIDS - CAUTION

Food that has been reheated or cooked should be served “piping hot” i.e. steam Take great care when reheating these
should be visibly emitted from all parts. As long as good hygiene practices have items. See Page 6.
been followed during the preparation and storage of the food, then cooking or Do not leave unattended.
reheating presents no safety risks.
Do not add extra alcohol.
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 BABIES’ BOTTLES - CAUTION
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. Milk or formula MUST be shaken
thoroughly before heating and again at
If you cannot find the equivalent food in the chart then choose a similar type and the end and tested carefully before
size listed and adjust the cooking time if necessary. feeding a baby.
See page 40 for details.

PLATED MEALS CANNED FOODS WE DO NOT RECOMMEND THAT YOU

USE YOUR MICROWAVE TO
Everyone’s appetite varies and reheat Remove foods from can and place in a
STERILISE BABIES’ BOTTLES. If you
times depend on meal contents. Dense suitable dish before heating.
have a special microwave steriliser we
items e.g. mashed potato, should be
SOUPS urge extreme caution, due to the low
spread out well. If a lot of gravy is
quantity of water involved. It is vital to
added, extra time may be required. Use a bowl and stir before heating and follow the manufacturers instructions
Place denser items to the outside of the at least once through reheat time and implicitly.
plate. Between 3-5 mins. on HIGH again at the end.
power will reheat an average portion. If
stacking two meals, heat on HIGH CASSEROLES
power for 6-7 mins. and change the
Stir halfway through and again at the
meals over halfway.
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 The IEC (60705)

Your oven is Heating Category E and this is displayed on the 1000W power output (watts)
front of your oven door. The information on this label will
assist you in using new instructions on food packs to enable E The heating category for
you to program the best heating time in your oven. small packs of food
Microwave symbol

Weight/ Power Time to

Food Quantity Level 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.
1
or GRILL 1 2-3 mins. Place on heatproof plate on turntable. Do not cover.
Croissants
HIGH power 30-40 secs. Place on micro-safe plate on turntable. Do not cover.
4
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.
1
or GRILL 1 3-4 mins. Place on heatproof plate on turntable. Do not cover.
Rolls
HIGH power 30-40 secs. Place on micro-safe plate on turntable. Do not cover.
4
or GRILL 1 4-6 mins. Place on heatproof plate on turntable. Do not cover.
CANNED BEANS, PASTA
225 g HIGH 2 mins.
Baked Beans Place in a heatproof bowl on turntable. Cover.
415 g HIGH 4 mins.
Baked Beans &
450 g HIGH 5 mins. Place in a heatproof bowl on turntable. Cover.
Sausages/Burgers
Ravioli in sauce 215 g HIGH 2 mins. 30 secs. .
Place in a heatproof bowl on turntable. Cover
400 g HIGH 4 mins.
Space Invaders 425 g HIGH 3 mins. 30 secs. Place in a heatproof bowl on turntable. Cover.
Macaroni Cheese 210 g HIGH 2 mins.
Place in a heatproof bowl on turntable. Cover.
430 g HIGH 4 mins.
Spaghetti in Tomato
213 g HIGH 2 mins. Place in a heatproof bowl on turntable. Cover.
Sauce

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
Weight/ Power Time to
Food Quantity Level Select (approx) Instructions/Guidelines

CANNED MEAT
Chilli Con Carne 410 g HIGH 3 mins. 30 secs. Place in a heatproof bowl on turntable. Cover.
Hot Dogs (drained) 415 g HIGH 3 mins. 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.
CANNED SOUPS
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.
CANNED PUDDINGS
Creamed Rice 425 g HIGH 2 mins. Place in a heatproof bowl on turntable. Cover.
624 g HIGH 3 mins.
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.
Sweetcorn Place in a heatproof bowl on turntable. Cover.
340 g HIGH 2 mins.
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/ Power Time to Instructions/Guidelines
Quantity Level Select (approx)

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.
DRINKS — MILK
1 mug 235 ml MED 2 mins. Place in a heatproof mug or jug on turntable.
1 jug 600 ml MED 4 mins. 30 secs. 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.
Bolognese Sauce 250 g HIGH 3 mins.
Place in a heatproof dish on turntable. Cover.
1 kg HIGH 8 mins.
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) HIGH power or 1-2 mins. Place in micro-safe dish on turntable. Do not cover.
Cornish Pastie Combi: 8 mins. Place on low rack on metal tray on turntable.
200°C + WARM power Do not cover.
350 g (2) HIGH power or 3-4 mins. Place in micro-safe dish on turntable. Do not cover.
Combi: 10 mins. Place on low rack on metal tray on turntable.
200°C + WARM power Do not cover.
Meat Pies 258 g (2) Combi: TURBO-BAKE
220°C + GRILL 1 + 5-6 min. Place on metal tray on turntable.

SIMMER power
Steak and Kidney 170 g (1) TURBO-BAKE
Shortcrust Pie 220°C + GRILL 2 15 mins. Place on metal tray on turntable.

400 g (1) HIGH power or 3-4 mins. Place in micro-safe dish on turntable. Do not cover.
Quiche Combi: 12 mins. Place on low rack on metal tray on turntable.
220°C + SIM power Do not cover.
Sausage Roll 265 g (2) Combi: 8-9 mins. Place on low rack on metal tray on turntable.
230°C + WARM power Do not cover
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/ Power Time to Instructions/Guidelines
Quantity Level Select (approx)

PLATED MEALS – HOMEMADE – CHILLED

1 HIGH 3 mins.
Child size Place on a heatproof plate on turntable. Cover.
2 HIGH 5 mins.
1 HIGH 4-5 mins.
Adult size Place on a heatproof plate on turntable. Cover.
2 HIGH 5-6 mins.
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
HIGH or 4 mins. Place on turntable. Do not cover.
Apple Pie
465 g Combi: 9-10 mins. Place on metal tray on turntable. Do not cover.
230°C + WARM power
Apple and TURBO-BAKE 3 mins. Place in foil cases on low rack on metal tray on turntable.
x6
Blackcurrant Pies 220°C + GRILL 1 Do not cover.
Baked Apple – 1 175 g HIGH 30 secs.-1 min. Place in a heatproof bowl on turntable. Cover.
Bread and Butter HIGH or 2-3 mins. Place on turntable. Do not cover.
Pudding 340 g Combi: 10-12 mins. Place on metal tray on turntable. Do not cover.
230°C + WARM power
Custard 300 ml HIGH 1 min 30 secs. Place in large jug. Stir during reheating.
HIGH or 1 min. 20 secs. Place on turntable. Do not cover.
Fruit Crumble
450 g Combi: 8 mins. 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 250 g GRILL 1 or 8-10 mins. Place on metal tray on high wire rack on turntable.
TURBO-BAKE
220°C + GRILL 1 10 mins. Place in dish on low rack on metal tray on turntable.

Cauliflower Cheese 220 g HIGH power or 4 mins. Place on turntable. Do not cover.
Combi: 220˚C + SIM power 10-12 mins. Place on metal tray on turntable. Do not cover.
HIGH power or 7 mins. Place on turntable.
454 g
Combi: 220˚C + SIM power 12-14 mins. Place on metal tray on turntable. Do not cover.
Cottage Pie HIGH power or 3-4 mins. Place on turntable.
190 g
Combi: 220˚C + SIM power 12-14 mins. Place on metal tray on turntable. Do not cover.
HIGH power or 6-8 mins. Place on turntable.
595 g
Combi: 220˚C + SIM power 15-17 mins. Place on metal tray on turntable. Do not cover.

43
 Reheating Charts
Weight/ Power Time to
Food Quantity Level 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 6-7 mins. Place on turntable.
Lasagne
300 g Combi:
11-12 mins. Place on metal tray on turntable. Do not cover.
200˚C + LOW power
Onion Bhajis, TURBO-BAKE
330 g (6) 10 mins. Place on low rack on metal tray on turntable. Turn halfway.
Pakora & Felafel 220°C + GRILL 1 .
TURBO-BAKE
Spring Rolls 230 g 10 mins. Place on low rack on metal tray on turntable. Turn halfway.
220°C + GRILL 2
Turkey Burgers TURBO-BAKE
425 g 8-9 mins. Place on metal tray on high wire rack on turntable. Turn halfway.
250°C + GRILL 2
HIGH power or 6-8 mins. Place on turntable.
Vegetable Bake
454 g Combi:
12-14 mins. Place on metal tray on turntable. Do not cover.
200°C + SIM power
Samosas 200 g TURBO-BAKE 10 mins. Place on low rack on metal tray on turntable. Turn halfway.
220°C + GRILL 2

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 TURBO-BAKE
340 g (6) 10-12 mins. Place on metal tray on high wire rack on turntable. Turn halfway.
250°C + GRILL 1
DEFROST power 8 mins.
Place on turntable.
Lasagne 330 g then HIGH power or 8-9 mins.
Combi:
20-22 mins. Place on metal tray on turntable.
220˚C + SIM power
Battered Onion Rings TURBO-BAKE
250 g 6-7 mins. Place on metal tray on high wire rack on turntable. Turn halfway.
250°C + GRILL 1
Fish Pie HIGH power or 7-8 mins. Place on turntable.
397 g Combi:
18 mins. Place on metal tray on turntable.
220°C + SIM power
DEFROST power 10 mins.
Place on turntable.
Shepherd’s Pie 460 g then HIGH power or 6-8 mins.
Combi:
18-20 mins. Place on metal tray on turntable.
220°C + SIM power
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 TURBO-BAKE
385 g 10 mins. Place in dish on low rack on metal tray on turntable. Turn halfway.
220°C + GRILL 1

44
 Cooking Charts
Weight/ Choice of Time
Food Quantity Cooking Modes (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
170 g (1) Combi: 230°C + SIM power 7 Place on metal tray on turntable.
Garlic Baguette
BACON – from raw
4-6
Place on micro-safe rack or plate on turntable
HIGH power or 45 secs.
Rashers 228 g (8) and cover with kitchen towel to minimise splatter.
per rasher
or GRILL 1 10 Place on splash guard in metal tray on high wire rack on
turntable. Turn halfway.
HIGH power 4-5 Place on micro-safe rack or plate on turntable.
Loin Steaks 210 g (4)
or GRILL 1 10 Place on splash guard in metal tray on high wire rack on
turntable. Turn halfway.
BEANS & PULSES – should be pre-soaked (except lentils)
HIGH power 10
Black Eyed Beans 225 g Use 600 ml (1pt) boiling water in a large bowl Cover.
then SIMMER 25-30
HIGH power 10
Chick Peas 225 g Use 600 ml (1pt) boiling water in a large bowl Cover.
then SIMMER 40
Lentils 225 g MEDIUM power 10-15 Use 600 ml (1pt) boiling water in a large bowl Cover.
HIGH power 3
Marrowfat Peas 225 g Use 600 ml (1pt) boiling water in a large bowl Cover.
then SIMMER 15-20
HIGH power 15 Use 600 ml (1pt) boiling water in a large bowl Cover.
Red Kidney Beans 225 g
then SIMMER 40 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, 12-15 Place on low rack on metal tray and splash guard
Combi: 180°C + SIM power
Sirloin per 450 g on turntable. Turn halfway.
HIGH then MEDIUM 10 then 15 Place in micro safe dish with stock and seasonings on
Mince
POWER per 450 g turntable. Stir halfway. Cover.
Rump/Sirloin 225 g (2) MEDIUM power or 6-8 Place on micro-safe rack or plate on turntable. Cover.
GRILL 1 8-10 Place on splash guard in metal tray on high wire rack on
turntable. Turn halfway.

Stewing Steak 450 g- 675 g HIGH then SIMMER 10 then 60 Place in micro-safe dish on turntable.
POWER or Stir halfway. Cover.
Combi: 160°C + WRM power 1hr- Place in casserole dish with lid, add stock and vegetables.
1hr 40 Place on metal tray on turntable. Stir halfway
BEEFBURGERS – Fresh from raw – Caution: Hot fat! Remove grill accessory with care.
HIGH power 3-4 Place on micro-safe rack or plate on turntable. Cover.
240 g (2) or GRILL 1 10 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.
Weight/ Choice of Time
Food Quantity Cooking Modes (mins.) Instructions/Guidelines

BEEFBURGERS – Frozen from raw – Caution: Hot fat! Remove grill accessory with care.
HIGH power 6-8 Place on micro-safe rack or plate on turntable. Cover.
227 g (4) or GRILL 1 8-9 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.
MEDIUM power or 12-14 Place on micro-safe rack or plate on turntable. Cover.
Breasts, boneless and 512 g (4) GRILL 1 or 14-16 Place on splash guard in metal tray on high wire rack
skinless on turntable. Turn halfway.
TURBO-BAKE 20 Place on low rack on metal tray with splash guard
250°C + GRILL 1 on turntable. Turn halfway.
MEDIUM power or 12-14 Place on micro-safe rack or plate on turntable. Cover.
Drumsticks 850 g (8) GRILL 1 or 25 Place on splash guard in metal tray on high wire rack
on turntable. Turn twice.
TURBO-BAKE 20 Place on low rack on metal tray and splash guard
250°C + GRILL 1 on turntable.
Kiev (fresh) 283 g (2) TURBO-BAKE 15-17 Place on low rack on metal tray and splash guard
250˚C + GRILL 1 on turntable.
600 g (4) 18-20
Chicken Dippers Combi: TURBO-BAKE 10-12
Place on metal tray on high wire rack on turntable.
280 g (16) 250°C + GRILL2 + WARM power or
GRILL 1 8-10 Place on metal tray on high wire rack on turntable.
Turn halfway.
Nuggets (fresh) 400 g Combi: TURBO-BAKE 8-10 Place on splash guard in metal tray on high wire rack
220˚C + GRILL 1 + WARM power on turntable.
MEDIUM power or 18 Place on micro-safe rack or plate on turntable. Cover.
Chicken legs 1.2 kg (5) GRILL 1 or 35 Place on splash guard in metal tray on high wire rack
on turntable. Turn twice.
TURBO-BAKE 25 Place on low rack on metal tray and splash guard on
250˚C + GRILL 1 turntable.
MEDIUM power 8-9 per Place in micro-safe dish on turntable. Cover.
Whole or 450g
Combi: 190˚C + SIM power 12-15 per Place on low rack on metal tray and splash guard on
450g turntable. Turn halfway. DO NOT COVER.
EGGS – Poached.
Water 45 ml HIGH power 40 secs.
• Place water in a small bowl and heat for 1st cooking
Egg 1 MEDIUM power 40 secs. time.
Water 90 ml HIGH power 1 • Add egg (size 3).
Eggs 2 MEDIUM power 1 min.10 secs. • Pierce yolk and white.
Water 135 ml HIGH power 1 min. 30 secs. • Cover.
Eggs 3 MEDIUM power 1min. 30 secs. • Cook for 2nd cooking time.
Water 180 ml HIGH power 2 • Then leave to stand for 1 min.
Eggs 4 MEDIUM power 1min. 50 secs.

46
 Cooking Charts
on turntable. Turn halfway.
Food Weight/ Choice of Time Instructions/Guidelines
Quantity Cooking Modes (mins.)

EGGS – Scrambled.
HIGH power 30 secs
1 Egg
HIGH power 20 secs • Add 1 tbsp of milk for each egg used.
HIGH power 50 secs • Beat eggs, milk and knob of butter together.
2 Eggs
HIGH power 30 secs • Cook for 1st cooking time then stir.
HIGH power 1min. 20 secs • Cook for 2nd cooking time then stand for 1 min.
3 Eggs
HIGH power 30 secs
FISH – FRESH from raw – For Guidelines see Fish Chapter page 57.
GRILL 1 or 9-11
Breaded Fillets 350 g (2)
Place on metal tray on high wire rack on turntable.
Combi: TURBO-BAKE 230˚C 10-11 Turn halfway.
+ GRILL 1 + WARM power
GRILL 1 or 6-7
Cakes 200 g (2)
Place on metal tray on high wire rack on turntable.
Combi: TURBO-BAKE 230˚C 8-9 Turn halfway.
+ GRILL 1 + WARM power
HIGH power 3-4 Place in micro-safe dish. Add 30 ml of liquid. Cover.
Fillets 400 g (2)
or GRILL 1 10-12 Place on metal tray on high wire rack on turntable.

HIGH power 3-4 Place in micro-safe dish. Add 30 ml of liquid. Cover.

Steaks 350 g (2)
Place on metal tray on high wire rack on turntable.
or GRILL 2 8-10 Turn halfway.
HIGH power 4-5 Place in micro-safe dish. Add 30 ml of liquid. Cover.
Whole 300 g (1)
Place on metal tray on high wire rack on turntable.
or GRILL 2 10-12
Turn halfway.
FISH – FROZEN from raw – For Guidelines see Fish Chapter page 57.
Breaded Fillets 300 g (2) Combi: GRILL 2 + SIM power 12-14
Combi: TURBO-BAKE 230˚C 12-14 Turn halfway.
+ GRILL 3 + SIM power
Cakes 454 g (4) GRILL 1 or 12-14
Place on metal tray on high wire rack on turntable.
Combi: TURBO-BAKE 250˚C 10 Turn halfway.
+GRILL 2 + WARM power
Fish Fingers 234 g (8) HIGH power or 4-5 Place on micro-safe dish. Do not cover.
GRILL 1 8-10 Place on metal tray on high wire rack on turntable.
Turn halfway.
Plaice Fillets 380g (4) GRILL 1 7-10 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
Stir halfway.
Food Weight/ Choice of Time Instructions/Guidelines
Quantity Cooking Modes (mins.)
FISH - FROZEN from raw - For Guidelines see Fish Chapter page 57.
Haddock Fillets HIGH power or 7 Place in micro-safe dish. Add 30 ml of liquid. Cover.
380 g (4) Place on metal tray on high wire rack on turntable.
GRILL 1 10-15
Turn halfway.
Scampi GRILL 1 or 8-9
300 g Place on metal tray on high wire rack on turntable.
Combi: TURBO-BAKE 230˚C 10 Turn halfway.
+ GRILL 2 + SIM power
Whole 450 g (2) HIGH power 10-12 Place in micro-safe dish. Add 30 ml of liquid. Cover.
Steaks 450 g (2) HIGH power 8-9 Place in micro-safe dish. Add 30 ml of liquid. Cover.
Boil in the Bag DEFROST then 4 then 2
150 g - 170 g Place bag sauce side down on a plate. Slash top.
STAND then MEDIUM then 6
FRUIT – Peel, slice, chop into even sized pieces. Place in shallow heatproof dish on turntable.
Apples – poached 450 g HIGH power 6 Add 300 ml (1/2 pt) of water. Only half fill dish. Cover.
Apples – stewed 450 g HIGH power 5 Only half fill dish. Cover.
Peaches – poached 450 g HIGH power 4-5 Add 300 ml (1/2 pt) of water. Only half fill dish. Cover.
Pears – poached 450 g HIGH power 5-6 Add 300 ml (1/2 pt) of water. Only half fill dish. Cover.
Plums – poached 450 g HIGH power 8 Add 300 ml (1/2 pt) of water. Only half fill dish. Cover.
Plums – stewed 450 g HIGH power 8-10 Add 30 ml (2 tbsp) of water. Only half fill dish. Cover.
Rhubarb – stewed 450 g HIGH power 5 Only half fill dish. Cover.
GAME
Rabbit portions (4) Combi: 160°C + WRM power 1hr 20 mins.
Duck, whole Combi: 190°C + SIM power 10-12 mins.
per 450 g Place on low rack on metal tray with splashguard on
turntable. Do not cover.
Pheasant, whole Combi: 190°C + SIM power 9-10 mins.
per 450 g
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 425 g (4) MEDIUM power 6-7 Place in micro-safe dish or rack on turntable. Cover.
or GRILL 1 10-12 Place on splash guard in metal tray on high wire rack
on turntable. Turn halfway.
Chops, Loin MEDIUM power 7-8 Place in micro-safe dish or rack on turntable. Cover.
700 g (4)
or GRILL 1 14-16 Place on splash guard on metal tray on high wire rack
on turntable. Turn halfway.
Joints Combi: 180°C + SIM power 11-12 mins. Place on low rack on metal tray with splashguard on
per 450 g turntable. Turn halfway.
Stewing lamb HIGH then LOW power or 10 then 40 Place in micro-safe dish on turntable. Stir halfway. Cover
ie. neck chops 450 g Place in casserole, add stock and vegetables, cover
Combi: 160°C + WRM power 1hr 20 mins. with lid on metal tray on turntable. Stir halfway.

48
 Cooking Charts
Weight/ Choice of Time
Food Quantity Cooking Modes (mins.) Instructions/Guidelines

LAMB – from raw – CAUTION: Hot Fat! Remove accessory with care. For Guidelines see Meat Chapter page 62.
Casseroling lamb HIGH then LOW power or 10 then 60 Place in micro-safe dish on turntable. Stir halfway. Cover.
ie. diced shoulder
Place in casserole with lid add stock and vegtables.
Combi: 160°C + WRM power 1 hr. 30 mins.
Place on metal tray on turntable.Stir halfway.

PASTA

Twists 225 g HIGH power 8-10

Macaroni 225 g HIGH power 10-12

Use 1 litre (13/4pt) boiling water. Add 15 ml oil.

Spaghetti 225 g HIGH power 8
Cover. Stir halfway.

Lasagne 225 g HIGH power 6-8

Tortellini 225 g HIGH power 12

Tagliatelle 225 g HIGH power 8-9

Spaghetti
225 g HIGH power 5-7
(Quick Cook)
PASTRY – UNCOOKED
3-4 Prick base of pastry and chill well. Lay piece of
HIGH power or
Shortcrust Flan 23 cm kitchen towel in base. Place on turntable.
Case (9”) Combi: TURBO-BAKE 7-8 Prick base of pastry and chill well. Do not cover.
250°C GRILL 3 + SIM power Place on low rack on metal tray on turntable.
Vol-au-Vents 125 g (12) TURBO-BAKE 61/2 Brush with beaten egg. Place on baking sheet on metal
250°C + GRILL 1 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 Place on micro-safe plate on turntable. Do not cover.
475 g TURBO-BAKE 220°C + 10-12 Place directly on metal tray on turntable. Do not cover.
GRILL 2
Thin and Crispy Combi: 220°C + WRM power 10-15 Place on low rack on metal tray on turntable.
350 g
TURBO-BAKE 220°C + GRILL 1 8 Do not cover.
PIZZA – FROZEN – N.B. Remove all packaging.
French Bread 320 g (1) Combi: TURBO-BAKE 220°C 12–15 Place on low rack on metal tray on turntable.
GRILL 3 + SIM power Do not cover.
Pepperoni 420 g Combi: TURBO-BAKE 220°C 12–15 Place on low rack on metal tray on turntable.
GRILL 3 + SIM power 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.

49
 Cooking Charts
450g (1lb) Turn halfway.
Weight/ Choice of Time
Food Quantity Cooking Modes (mins.) Instructions/Guidelines

PORK – from raw – CAUTION: Hot Fat! Remove accessory with care. For Guidelines see Meat Chapter page 62.
Chops Place on splash guard on metal tray on high wire rack
350 g (2) GRILL 1 15-17
on turntable. Turn twice.
Place on upturned saucer in heatproof dish on turntable.
MEDIUM power or 13-14 per
Joints Turn joint over halfway during cooking. Drain off fat
450 g (1lb)
during cooking.
15-16 per Place on low rack on metal tray and splash guard.
Combi: 170°C + LOW power 450 g (1lb) Turn halfway.

Gammon covered HIGH 15 then

with water then MEDIUM power 15-20 per Place in large casserole with lid and cover with water.
450 g

Tenderloin, whole Combi: 170°C + WARM power 15-20 per Place on low rack on metal tray and splash guard
450 g on turntable. Turn halfway.

Porridge – N.B: Use a large bowl.

1
/2 cup
1 serving MEDIUM power 2-21/2 Add 1 cup of water or milk. Stir halfway.
of oats
1 cup
2 servings MEDIUM power 4-5 Add 2 cups of water or milk. Stir halfway.
of oats
2 cups
4 servings MEDIUM power 8-9 Add 4 cups of water or milk. Stir halfway.
of oats

POTATO PRODUCTS part cooked – FROZEN

Croquettes / Smiley Faces GRILL 1 or 8-10

Place on metal tray on high wire rack on turntable.
Waffles 250 g
TURBO-BAKE 250°C 8-9 Turn halfway.
+ GRILL 1
Place on metal tray on high wire rack on turntable.
Hash Browns 250 g (6) GRILL 1 10
Turn halfway.
Oven Chips &
250 g GRILL 1 or 9-10
Associated Products Place on on metal tray on high wire rack on turntable.
Turn halfway.
Combi: GRILL 1 +
450 g 8-9
MED power

RICE
Basmati 250 g MEDIUM power 10-12
Easycook White 250 g HIGH power 12-13
Easycook Brown 250 g HIGH power 15-17 Use 600 ml (1pt) boiling water. Cover
Long Grain White 250 g MEDIUM power 14
Long Grain Brown 250 g MEDIUM power 20

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 8-10
Weight/ Choice of Time
Food Quantity Cooking Modes (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

50 g HIGH power 5
Pudding Rice Add 450 ml (3/4pt) milk. 30 ml sugar
then SIMMER 35
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 Place on splash guard on metal tray on high wire
454 g (8) rack on turntable. Turn halfway.
TURBO-BAKE 10 mins.
220°C + GRILL 1

TURKEY
Turkey, whole Combi: 190°C + SIM power 12-14 min. Place on low rack on metal tray and splash guard
per 450 g on turntable. Turn halfway.
FRESH VEGETABLES – Place in shallow micro-safe dish.
Asparagus 450 g HIGH power 6-8
Broad Beans 450 g HIGH power 6
Runner Beans 450 g HIGH power 7
Beetroot 450 g MEDIUM power 12
Broccoli 450 g HIGH power 8
Brussel Sprouts 450 g HIGH power 8-9
Cabbage - sliced 450 g HIGH power 7-9 Add 90 ml (6 tbsp) water. Cover.
Carrots - sliced 450 g HIGH power 7-9
Cauliflower - florets 450 g HIGH power 9
Courgettes 450 g HIGH power 5
Corn on the Cob 450 g HIGH power 6-7
Leeks - sliced 450 g HIGH power 7-8
Mushrooms 450 g HIGH power 5
Parsnips - sliced 450 g HIGH power 6-7
Peas 450 g HIGH power 4-6
Potatoes - boiled 450 g HIGH power 6-7
Potatoes - par-boiled 450 g HIGH power 4-5
Potatoes - 1 HIGH power or 5
jacket (225 g) Combi: TURBO-BAKE 250°C + GRILL 1 +SIM power 15
Wash and prick skins several times. Place directly
2 HIGH power or 8 on glass turntable if cooking by microwave. If
Combi: TURBO-BAKE 250°C + GRILL 1 +SIM power 20 cooked by combination place directly on the low
rack on metal tray on turntable. Allow to stand for
4 HIGH power or 13
5 mins. Or use Auto Program Jacket Potato.
Combi: TURBO-BAKE 250°C + GRILL 1 +SIM power 25
6 HIGH power or 18-20
Combi: TURBO-BAKE 250°C + GRILL 1 +SIM power 30

51
 Cooking Charts
GRILL/CONV 250˚C 8-10
Weight/ Choice of Time
Food Quantity Cooking Modes (mins.) Instructions/Guidelines

FRESH VEGETABLES – Place in shallow micro-safe dish.

Spinach 450 g HIGH power 7 Add 90 ml (6tbsp) water. Cover.

Spring Greens 450 g HIGH power 7 Add 90 ml (6tbsp) water. Cover.
Swede - cubed 450 g HIGH power 7-8 Add 90 ml (6tbsp) water. Cover.
FROZEN VEGETABLES – Place in shallow micro-safe dish.
Beans - broad 450 g HIGH power 8 Add 30 ml (2tbsp) water. Cover.
Beans - green 450 g HIGH power 8-9 Add 30 ml (2tbsp) water. Cover.
Brocolli 450 g HIGH power 9 Add 30 ml (2tbsp) water. Cover.
Brussel Sprouts 450 g HIGH power 9-10 Add 30 ml (2tbsp) water. Cover.
Cabbage - shredded 450 g HIGH power 5-6 Add 30 ml (2tbsp) water. Cover.
Carrots - sliced 450 g HIGH power 8 Add 30 ml (2tbsp) water. Cover.
Cauliflower 450 g HIGH power 10 Add 30 ml (2tbsp) water. Cover.
Peas 450 g HIGH power 6-7 Add 30 ml (2tbsp) water. Cover.
Spinach - nuggets 450 g HIGH power 8-9 Add 30 ml (2tbsp) water. Cover.
Sweetcorn 450 g HIGH power 7 Add 30 ml (2tbsp) water. Cover.
MISCELLANEOUS
Frozen Yorkshire puddings 450 g TURBO-BAKE 15 Place foil cases directly onto metal tray.
250°C + GRILL 1

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 for 4 servings will become 40 mins. on MEDIUM power for
6 servings.
• To increase a recipe from 4 to 6 servings, increase each
ingredient listed by half. To double the quantity, simply double every • When doubling a recipe from 4 to 8 add on half the original
ingredient listed. cooking time, i.e. 30 mins. on MEDIUM power for 4 servings will
become 45 mins. on MEDIUM power for 8 servings.
• 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 DECREASING RECIPES
during cooking. • To decrease a recipe from 4 servings to 2 servings, halve the
• Cover as directed in the recipe. Stir or rearrange foods as ingredients listed.
recommended. • Choose a dish that is proportionally smaller than the one
• Increase the stand times by 5 mins. per lb. recommended in the recipe, however make sure it is deep enough
to stop food boiling over.
• Always check the recipe during cooking.
• Allow half to two-thirds of the original cooking time, i.e. 30 mins. on
• When increasing the ingredients to 6 servings, add an extra one MEDIUM power for 4 servings will become 15-20 mins. on
third of the original cooking time, i.e.. 30 mins. on MEDIUM power MEDIUM power for 2 servings.

Using Recipes from Other Books

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

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 • There is not a great saving for reduced quantities of soups,
recommended in the recipe. 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.
• When cooking for one it often makes sense to cook for two and
• Start by cooking for one quarter of the recommended cooking time, plate up both meals. Freeze one meal for a later date.
although extra time in most cases will be required.

53
 Soups and Starters
Ingredients
25g (1oz) butter Carrot & Orange Soup Serves 4
1 medium onion coarsely chopped
700g (11/2 lb) carrots thickly sliced Dish: 3 litre (6 pt) bowl Oven Accessory: glass turntable
1 litre (13/4 pints) vegetable stock
1. Place the butter and onion in a large bowl. Cook on HIGH power for 3-4 mins. or until soft.
grated zest of 1/2 orange
90ml (6 tbsp) orange juice 2. Add the carrots. Cover and cook on HIGH power for 8-10 mins. or until vegetables are
60ml (4 tbsp) crème fraiche softened. Stir halfway.
salt & black pepper 3. Add stock and orange zest. Cover and cook on HIGH power for 5 mins. then LOW power for
15ml (1 tbsp) fresh chives, cut into pieces 15 mins. or until the carrots are soft.
4. Place in liquidiser and puree until smooth.
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.
S T A R T E R S

Ingredients
25g (1oz) butter Cream of Mushroom Soup Serves 4
2 garlic cloves, crushed
4 tbsp finely chopped parsley
Dish: 3 litre (6pt) bowl Oven Accessory: glass turntable
400g (14oz) chestnut mushrooms, roughly
chopped 1. Place the butter, garlic and parsley in bowl. Cover and cook on HIGH power for 1 min.
15g (1/2 oz) dried porcini, rehydrated 2. Add the chopped mushrooms and rehydrated porcini. Cover and cook on HIGH power for 6-
125 ml (4 fl. oz) dry white wine 8 mins. or until softened. Stir halfway.
900ml (11/2 pint) vegetable stock
&

3. Add wine. Cover and cook on HIGH power for 5 mins.

45 ml (3 tbsp) double cream
salt & freshly ground black pepper 4. Add stock and cook on HIGH power for 15 mins.
S O U P S

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 Onion & Feta Cheese Tartlets Serves 6
30 ml (2 tbsp) olive oil
300g (11 oz) onions peeled & sliced Dish: 3 litre (6 pint) bowl and baking sheet 32 x 23cm (121/2 x 9 inches)
25g (1 oz) pine nuts Oven Accessory: enamel shelf + wire shelf
100g (4 oz) feta cheese crumbled 1. Roll out the puff pastry and cut out 6 circles each 10cm (4 inches) in diameter. Chill pastry
50g (2 oz) pitted black olives roughly for 30 mins.
chopped
2. Put oil and onions into large bowl and cook on HIGH power for 12-15 mins. or until
50g (2 oz) sun-dried tomatoes (in oil or
caramelised. Cool for 5 mins.
rehydrated), roughly chopped
15g (1/2 oz) capers 3. Preheat oven on CONVECTION 220°C with enamel and wire shelf in posiition and place
salt and freshly ground black pepper baking tray on wire shelf.
fresh oregano sprigs to garnish 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.

54
Ingredients
young spinach leaves Mushroom Paté Serves 4
25 g (1 oz) butter
2 garlic cloves, crushed Dish: 18 cm (7") souffle dish lightly greased
450 g (1 lb) flat black mushrooms, Oven Accessory: glass turntable + metal tray
finely chopped
75 g (3 oz) fine oatmeal 1. Remove the stalks from the spinach and use the leaves to line the souffle dish, reserving
1 egg yolk leaves for the top.
100 g (4 oz) cream cheese 2. Place the butter and garlic in a large dish, cover and cook on HIGH power for 1 min. or until
30 ml (2 tbsp) chopped fresh herbs melted. Add the mushrooms, recover and microwave on HIGH power for 5 mins. or until
15 ml (1 tbsp) lemon juice softened. Stir in remaining ingredients and beat well.
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
Pork and Liver Terrine

S T A R T E R S
225g (8oz) streaky bacon Serves 4-6
225g (8 oz) minced pork
225g (8 oz) pigs liver, chopped Dish: 600ml (1 pint) earthenware terrine or Pyrex® loaf dish
1/
2 tsp (3 ml) rosemary Oven Accessory: glass turntable + metal tray
1/
2 tsp (3 ml) thyme
1/ 1. Line base and sides of dish with bacon rashers, stretching each rasher slightly with a knife.
2 tsp ground mace
1/
2 tsp allspice 2. Place the minced pork, chopped liver, herbs, spices, seasoning and wine in a non metallic
salt & freshly milled black pepper bowl and allow to marinate for 2 hours in the fridge.
30ml (2 tbsp) dry white wine 3. Place butter, shallots and garlic in bowl. Cover and cook on HIGH power for 2 mins. Cool.
15g (1/2 oz) butter

&
4. Combine the meat marinade with the onion mixture. Add the egg and flour and mix well.
2 shallots, finely chopped
5. Turn into the bacon lined dish. Smooth the top and fold over the bacon.

S O U P S
1 clove garlic, crushed
1 egg, beaten 6. Cover with greaseproof paper and cook on Combination: CONVECTION 160°C + WARM
1 tbsp plain flour power for 40 mins.

Ingredients
1 small French baguette, cut into 8 slices Brie & Cranberry Crostini Serves 4
60 ml (4 tbsp) cranberry sauce
175g (6oz) brie, sliced Oven Accessory: glass turntable + metal tray + high wire rack
sesame seeds
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
 Ingredients
8 slices ciabatta Red Pepper & Mushroom Bruschetta Serves 4
20g tub garlic butter or 25g (1oz) softened
butter beaten with 1 chopped clove of garlic Dish: microwave safe bowl
200g (7 oz) or 4-5 large flat mushrooms Oven Accessory: glass turntable + metal tray on high wire rack
1 tbsp olive oil
1. Pre-heat grill on GRILL 1.
150g (5oz) jar roasted red peppers, sliced if
necessary 2. Spread one side of each slice of ciabatta with garlic butter.
100g (4oz) firm goat’s cheese 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.
8. Cook on Combination: GRILL 1 + SIMMER power for 4-5 mins.
S T A R T E R S

Ingredients
250g (9oz) tail end of salmon, boned, Prawn & Salmon Filo Parcels Serves 4
skinned, and cut into bite-sized pieces.
125g (41/2 oz) cooked peeled prawns Oven Accessory: enamel tray
juice of 1/2 lemon
salt & black pepper 1. Combine salmon and prawns. Sprinkle with lemon juice and season to taste.
125g (41/2 oz) filo pastry 2. Pre-heat the oven empty on CONVECTION 190ºC.
50g (2 oz) butter, melted 3. Cut the filo pastry into 8 squares measuring 18cm (7 in).
4. 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.
S O U P S

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.

Ingredients
4 beef tomatoes Baked Stuffed Tomatoes Serves 4
seasoning
3 ml (1/2 tsp) dried basil
Dish: Shallow heatproof dish Oven Accessory: glass turntable + metal tray + low rack
4 eggs
200 g (7 oz) mozzarella cheese 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
Fish cooks very well by microwave as it For fish with a strong odour, eliminate the If cooking 2 whole fish together, they should
stays moist and the lingering fish smells left smell after cooking by placing 600 ml (1 pt) be arranged head to tail for even cooking.
in conventional ovens are avoided. of boiling water and 1 sliced lemon in a large Large whole fish must have the tail and head
WHEN IS FISH COOKED? bowl, cook on SIMMER for 20 mins. Wipe shielded halfway through cooking with
out oven with a dry cloth. smooth pieces of tin foil secured with
Fish is cooked when it flakes easily and
becomes opaque. cocktail sticks.

ARRANGING LIQUID NOISE

F I S H
Thin fillets of fish i.e. plaice, should be rolled Fresh fish should always be sprinkled with During cooking, popping sounds may be
up prior to cooking to avoid overcooking on 30 ml (2 tbsp) of lemon juice, white wine or heard. This is due to moisture trapped
the thinner outside edge and tail. water. between the flesh, particularly with oily fish
Fish steaks should be arranged in a circle, When cooking Frozen fish, add liquid as such as salmon and mackerel. This can be
thicker part to the outside. Cover with cling above for even cooking. minimised when cooking if the skin and flesh
film or lid. is pierced several times with a cocktail stick.
Do not sprinkle salt onto fish before cooking
as this may make the fish dry.

Ingredients
4 trout, 350 g (12 oz) each Stuffed Citrus Trout Serves 4
Stuffing:
1 bunch spring onions, finely chopped Oven Accessory: glass turntable + metal tray + high wire rack
100 g (4 oz) button mushrooms, finely sliced
grated rind and juice of 1 orange 1. Preheat the grill on GRILL 2.
21/2 cm (1”) cube fresh ginger, peeled and 2. Wash the fish and pat dry. Fill the fish cavities with the combined stuffing ingredients and
grated arrange the fish in a shallow dish.
dash of Soy sauce
3. Pour over the orange and lime juice. Season and marinade for one hour.
juice of 1 orange
juice of 1 lime 4. Dot with butter, place the fish two at a time on the metal tray on the high wire rack.
black pepper
5. Cook on GRILL 2 for 14-16 mins. or until crisp and brown. Turn halfway. Repeat with
25 g (1 oz) butter
remaining fish.

57
 Ingredients
350 g (12 oz) potatoes Tuna Fish Cakes Serves 4
25 g (1 oz) butter
1 small onion, finely chopped
Oven Accessory: glass turntable + metal tray + high wire rack
200 g (7 oz) can tuna, drained
1 egg, hardboiled, chopped 1. Cook potatoes with 45 ml (3 tbsp) water, covered on HIGH power for 6-8 mins. or until
30 ml (2 tbsp) fresh parsley, chopped cooked. Drain.
10 ml (2 tsp) lemon juice 2. Place butter and onion in a bowl, cover and cook on HIGH power for 4 mins. or until soft.
salt and pepper Add potatoes and mash.
1 egg, beaten 3. Stir in tuna, hard boiled egg, parsley and lemon juice, season well.
100 g (4 oz) breadcrumbs
4. Shape into 8 cakes and coat in beaten egg and breadcrumbs.
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 Special Occasion Fish Pie Serves 4
50 g (2 oz) butter
50 g (2 oz) flour
Dish: gratin dish Oven Accessory: glass turntable + metal tray
450 ml (3/4 pt) milk
300 ml (1/2 pt) white wine 1. Place the white fish with 2 tbsp water in a shallow dish. Cover and cook on HIGH power for
450 g (1 lb) mixed seafood 4-5 mins or on AUTO FISH program. Drain, skin, bone and flake.
6 gherkins, diced 2. Make the sauce by melting the butter in a large jug on HIGH power for 1 min. Add the flour
15 ml (1 tbsp) fresh parsley and stir well. Mix in the milk and wine and cook on HIGH power for 4-5 mins. Stir halfway.
10 ml (2 tsp) dill Mix in the fish, mixed seafood, gherkins and herbs. Season and pour into the dish.
F I S H

salt and pepper 3. Grate the potatoes and mix in the capers, melted butter and grated cheese. Pile onto fish
Rosti topping: sauce without pressing firmly to keep the grated form. Cook on Combination:
900 g (2 lb) potatoes CONVECTION 220°C + SIMMER power for 30-35 mins. or until piping hot and golden.
15 ml (1 tbsp) capers
50 g (2 oz) butter, melted
50 g (2 oz) cheddar cheese, grated Prawn and Haddock Pie Serves 6

Dish: shallow dish 20 x 25cm (8”x10”), microwaveable dish

Ingredients Oven Accessory: glass turntable + metal tray + low rack
For the sauce 1. Melt butter in a large jug on HIGH power for 30-40 secs. and stir in flour to make a roux.
15g (1/2 oz) butter
15g (1/2 oz) flour 2. Then add the milk gradually, stirring continuously until well combined and cook for 2 mins.
300ml (1/2 pint) milk on HIGH power. Stir and cook for a further 2-3 mins. on HIGH power. Season and set aside.
3. Place fresh haddock into dish and pour over 150 ml (1/4 pt) milk cover and cook on HIGH
350g (12oz) fresh haddock fillet power for 3-4 mins. or until cooked. Drain the fish, reserving the milk.
150 ml (1/4 pint) milk 4. Place the smoked haddock in a dish with 2 tbsps. water cover and cook on HIGH power for
350g (12oz) fresh undyed smoked haddock 3-4 mins. or until cooked. Drain the fish.
100g (4 oz) prawns
5. Flake the fish into a shallow oval dish and scatter the prawns over. Pour over the sauce,
salt & pepper
season and sprinkle with chopped parsley.
1 tbsp chopped flat leaf parsley
6. Place potatoes in a dish with 6 tbsp water. Cover and cook on HIGH power for 7-8 mins. or
For the topping
until soft. Drain.
700g (1 lb 8oz) potatoes, peeled and
7. Place swede in a dish with 6 tbsp water. Cover and cook on HIGH power for 8-9 mins. or
chopped into small chunks
until soft. Drain.
500g (1lb 2oz) swede, peeled and chopped
8. Mash potato with 25 g (1 oz) butter and some of the reserved milk.
into small chunks
9. Mash swede with 25 g (1 oz) butter and mix in 2 tbsp of mashed potato.
50g (2oz) butter
10.Spoon alternate lines of potato and swede over the top of the fish mixture to cover. Fluff up
with a fork.
58 11. Cook on Combination: TURBO-BAKE 230ºC + GRILL 3 + LOW power for 18-20 mins.
Ingredients
50 g (2 oz) long grain rice Coubliac Serves 4
300 ml (1/2 pt) boiling water
1 onion, finely chopped Dish: baking sheet (round) Oven Accessory: glass turntable + metal tray
50 g (2 oz) mushrooms, chopped
1. Place rice and water in a large casserole, cover and cook on HIGH power for 10 mins. or
25 g (1 oz) butter
until just cooked. Drain.
salt and pepper
175 g (6 oz) salmon tail 2. Place the onion, mushrooms and butter in a small bowl, cover and cook on HIGH power for
30 ml (2 tbsp) white wine 3 mins. or until just softened. Season.
375 g (13 oz) ready made puff pastry 3. Place salmon in a shallow dish, sprinkle with wine and cook covered on HIGH power for
2 hardboiled eggs, chopped 2 mins. (or AUTO PROGRAM FISH). Cool and flake.
beaten egg to glaze 4. Preheat oven on CONVECTION 210°C.
To Serve:
5. Roll pastry to a rectangle approx. 25 x 30 cm (10 x 12"). Trim and reserve trimmings.
150 ml (1/4 pt) carton soured cream
Combine all ingredients together. Spread down one side of pastry rectangle leaving 1.5 cm
15 ml (1 tbsp) fresh chopped parsley
(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.

Ingredients
450 g (1 lb) smoked haddock Family Fish Pie Serves 4
30 ml (2 tbsp) lemon juice
1 large onion, sliced

F I S H
Dish: large casserole Oven Accessory: glass turntable + metal tray
15 ml (1 tbsp) oil
40 g (11/2 oz) butter 1. Arrange fish in a shallow dish. Add lemon juice, cover and cook on HIGH power for 3 mins.
40 g (11/2 oz) flour or until it flakes easily.
3 ml (1/2 tsp) mustard 2. Place onion and oil in a bowl. Cover and cook on HIGH power for 3 mins. or until the onion
600 ml (1 pt) milk is soft.
salt and pepper
3. Melt the butter on HIGH power for 30 secs. Stir in the flour and mustard and cook for a
100 g (4 oz) Red Leicester cheese
further 15 secs. Add milk and seasoning, gradually stir to a smooth paste. Cook on HIGH
600 g (11/4 lb) cooked jacket potatoes, sliced
75 g (3 oz) wholemeal breadcrumbs 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 Sun Dried Tomato Fish Bake Serves 2
2 tbsp sun-dried tomato pesto
2 tbsp chopped fresh parsley or dill Oven Accessory: glass turntable + metal tray + high wire rack
2 x 175g (6 oz) cod or haddock fillets,
1. Mix the yoghurt, pesto and 1 tablespoon of the parsley or dill and season well.
skinned
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
 Ingredients
225 g (8 oz) tomatoes Bouillabaisse Serves 6
125 ml (4 fl.oz) olive oil
30 ml (2 tbsp) tomato puree
Dish: 3 litre (6 pt) casserole Oven Accessory: glass turntable
2 onions, chopped
1 large leek, sliced 1. Skin the tomatoes and cut into four pieces, removing the cores. Place the oil and tomato
4 garlic cloves, crushed puree in a large bowl, heat on HIGH power for 1 min. and mix well. Add the onions and leek,
1.2 ltr (2 pt) fish stock cook on HIGH power for 3-4 mins. or until soft.
salt and black pepper 2. Add the garlic, tomatoes, stock, seasoning, wine, thyme and orange peel, saffron and chilli
150 ml (1/4 pt) dry white wine sauce. Heat on HIGH power for 3-4 mins. Skin the fish, cut into chunks and add to the
4 sprigs thyme tomato liquid. Cook on HIGH power for 3-4 mins. or until the fish is cooked. Add the mixed
small piece of orange peel seafood and prawns and heat again for 2-3 mins. on HIGH power or until hot, taking care not
4 strands saffron
to overcook the fish.
5 ml (1 tsp) chilli sauce
450 g (1 lb) cod, haddock or coley 3. Serve garnished with Dill.
450 g (1 lb) mixed seafood
4 large fresh prawns
bunch of dill to garnish

Ingredients
50 g (2 oz) butter Haddock and Spinach Florentine Serves 4
50 g (2 oz) flour
450 ml (3/4 pt) milk Dish: 20 cm (8") square dish Oven Accessory: glass turntable + metal tray + low rack
100 g (4 oz) Cheddar cheese, grated
F I S H

1. Mix together the butter, flour and milk in a large jug and cook uncovered on HIGH power for
salt and pepper
4-5 mins. or until the sauce has thickened, whisking every minute. Stir in half of the cheese
pinch grated nutmeg
and season well with salt, pepper and nutmeg.
450 g (1 lb) frozen spinach
450 g (1 lb) smoked haddock fillet, skinned 2. Place spinach in the dish and cook covered on HIGH power for 6-7 mins. or until cooked.
50 g (2 oz) breadcrumbs 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 Fish Curry Serves 4
1 clove garlic, crushed
1 small onion, finely chopped
Dish: large casserole Oven Accessory: glass turntable
15 ml (1 tbsp) plain flour
15 ml (1 tbsp) curry powder 1. Melt the butter in the casserole dish on HIGH power for 30 secs. or until melted.
grated rind and juice of 1/2 lemon 2. Stir in the garlic and onion and cook covered on HIGH power for 3 mins.
300 ml (1/2 pt) hot fish stock
3. Stir in the flour, curry powder, lemon rind and juice and fish stock. Cover and cook on HIGH
25 g (1 oz) sultanas
power for 3 mins. stirring halfway through the cooking time.
10 ml (2 tsp) tomato puree
30 ml (2 tbsp) mango chutney 4. Stir in the remaining ingredients except the coconut, cover and cook on HIGH power for
450 g (1 lb) haddock, skinned and chopped 3-4 mins. or until fish flakes, stirring occasionally.
salt and pepper 5. Break up the coconut with a fork, then stir into the curry. Leave to stand for 5 mins. before
75 g (3 oz) creamed coconut serving with boiled rice.

60
Ingredients
45ml (3 tbsp) extra virgin olive oil Mediterranean Fish Bake Serves 4
juice of 1/2 lemon
100g (4oz) fresh pesto sauce Dish: large ovenproof rectangular dish approx. 27 x 23 cm (11”x9”)
salt and freshly ground black pepper Oven Accessory: glass turntable + metal tray + low rack
4 x 175g (6oz) thick cut haddock or cod fillets
1. Mix 1 tbsp oil, lemon juice, pesto and seasoning together and spoon over the fish. Leave to
700g (1lb 8oz) waxy new potatoes (such as
marinade in the fridge for 1-2 hours.
charlotte)
2 medium red onions 2. Pre-heat oven on TURBO-BAKE 220°C + GRILL 2.
1 red pepper, seeded 3. Cut vegetables into even sized chunks and toss with the garlic and 2 tbsps oil. Place in the
1 yellow pepper, seeded ovenproof dish and cook on TURBO-BAKE 220°C + GRILL 2 for 30mins. Turn halfway.
1 orange pepper, seeded
4. Scatter the black olives over the vegetables.
2 garlic cloves, crushed
100g (4oz) black olives, chopped 5. Place the fish and marinade on top of the vegetables.
lemon wedges and crisp green salad, to 6. Cook on Combination: TURBO-BAKE 220°C + GRILL 3 + LOW power for 20 mins. or until
serve cooked through.

Ingredients
15 ml (1 tbsp) vegetable oil Tuna & Sweetcorn Lasagne Serves 4
1 clove garlic, crushed
1 large onion, chopped
Dish: 24 cm (9") square dish Oven Accessory: glass turntable + metal tray
1 x 397 g (14 oz) can chopped tomatoes
15 ml (1tbsp) tomato puree 1. Place oil, garlic and onions in a bowl. Cover and cook on HIGH power for 2-3 mins. or until
1 x 397 g (14 oz) tin tuna, drained softened.
1 x 200 g (7 oz) can sweetcorn, drained

F I S H
2. Add the tomatoes, puree, tuna, sweetcorn, carrots, broccoli, nuts and seasoning. Cover and
1 x 200 g (7 oz) can sliced carrots, drained cook on HIGH power for 10-12 mins. or until vegetables are softened. Stir frequently.
100 g (4 oz) broccoli florets
3. Melt the butter in a large jug on HIGH power for 30-40 secs. Stir in the flour then add the
100 g (4 oz) cashew nuts
milk gradually to form a smooth paste. Cook on HIGH power for 5 mins. or until the sauce is
salt and pepper
50 g (2 oz) butter thick and bubbling. Stir frequently. Add 150 g (5 oz) of the grated cheese, herbs and season
50 g (2 oz) plain flour to taste.
600 ml (1 pt) milk 4. Pour half the tuna mixture over the base of the dish. Top with half the lasagne and half the
175 g (6 oz) grated cheddar cheese sauce. Repeat the layers ending up with the final layer of sauce. Sprinkle with the remaining
30 ml (2 tbsp) chopped mixed herbs cheese. Cook on Combination: CONVECTION 190°C + SIMMER power for 25-30 mins. or
10 sheets lasagne (precooked) until the pasta is tender.

Ingredients
50 g (2 oz) onion Mixed Seafood Gratin Serves 4
2 garlic cloves
50 g (2 oz) butter
Dish: 24 cm (9") round gratin dish
15 ml (1 tbsp) plain flour
100 ml (4 fl.oz) white wine Oven Accessory: glass turntable + metal tray + low rack
50 ml (2 fl.oz) milk 1. Chop the onion and garlic. Place with butter in a large bowl and soften on HIGH power for
150 ml (1/4 pt) cream 3-4 mins. Add the flour and pour in the wine and milk gradually. Stir well. Thicken on HIGH
175 g (6 oz) Emmental cheese power for 3-4 mins, stirring halfway. Add the cream and cheese.
450 g (1 lb) mixed cooked seafood
2. Add the seafood and watercress to the sauce and mix well. Season to taste.
75 g (3 oz) watercress
seasoning 3. Spoon into the gratin dish and top with the crushed tortilla chips and breadcrumbs.
100 g (4 oz) Tortilla chips 4. Cook on Combination: TURBO-BAKE 230°C + GRILL 3 + LOW power for 12-14 mins or
50 g (2 oz) breadcrumbs until crisp and piping hot.

61
 Meat and Poultry
Guidelines
DEFROSTED JOINTS STANDING TIME TURNING
If the meat has previously been frozen, Meat and poultry require a minimum of Joints and poultry should be turned over
ensure it is properly thawed before cooking 15 mins. STANDING TIME wrapped in halfway through cooking.
by microwave. Defrosted joints of meat must aluminium foil after cooking by microwave. SHIELDING
be allowed to STAND for up to an hour. Roast meat is always easier to carve after
Large joints may need shielding with pieces
before cooking to ensure the centre is fully STANDING and the meat will continue to
of smooth aluminium foil after half the
defrosted. cook during the STAND TIME.
cooking time to avoid overcooking on the
FAT BONE outside edges. Turkeys and large chickens
Large amounts of fat absorb microwave Bone tips on legs of lamb and crown roasts should have their breast meat, legs and
energy and can cause the meat next to it to may need shielding when cooked by wings protected. Secure foil with cocktail
overcook. Always choose joints that aren’t microwave, to prevent overcooking. sticks and do not allow foil to touch the walls
excessively fatty. of the oven.
P O U L T R Y

How to roast a joint by Combination

Place the joint on Low Rack on Splash Guard
in Metal Tray and place on Glass Turntable.
A N D
M E A T

How to roast a joint by microwave How to cook small cuts of meat by

To roast basic joints of meat place the joint microwave
onto the rack of a microwave roasting set Some cuts of meat can be cooked
and cover with a dome lid. Alternatively use successfully by microwave although due to
a large, shallow dish and place the joint on their short cooking times and no heat
an upturned saucer and cover with cling film. source, they will not crisp and brown.
ROASTING BAGS They should always be cooked on a
Roasting bags are useful when split up one microwave rack to lift them out of their
side to tent a joint for roasting by power and juices.
time.
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 chicken portions approx. 1.2 kg (21/2 lb) in Coq au Vin Serves 4
weight
5 ml (1 tsp) mixed herbs
Dish: large casserole with lid Oven Accessory: glass turntable + metal tray
salt and pepper
100 g (4 oz) streaky bacon 1. Place all ingredients in casserole dish.
100 g (4 oz) button mushrooms 2. Cover and cook on Combination: CONVECTION 160°C + WARM power for 1hr 10 mins. or
1 clove garlic, crushed until cooked through.
450 g (1 lb) whole shallots
3. Remove skin from chicken pieces and skim off any excess fat. Thicken using a little cornflour
30 ml (2 tbsp) brandy
mixed with water. Serve sprinkled with chopped parsley.
300 ml (1/2 pt) red wine
300 ml (1/2 pt) chicken stock

Ingredients
4 chicken breast fillets, skinned Chicken Satay Serves 4-6
100 g (4 oz) creamed coconut
45 ml (3 tbsp) lemon juice
Dish: 8 wooden skewers
30 ml (2 tbsp) soy sauce
Oven Accessory: glass turntable + metal tray + high wire rack + splash guard

P O U L T R Y
30 ml (2 tbsp) vegetable oil
2 garlic cloves, crushed 1. Cut the chicken into small chunks and place in a bowl. Place 50 g (2 oz) creamed coconut,
5 ml (1 tsp) ground turmeric 30 ml (2 tbsp) lemon juice and 15 ml (1 tbsp) soy sauce into a blender or food processor.
5 ml (1 tsp) five-spice powder Add the oil, garlic, turmeric, five spice, coriander and cumin and blend until smooth.
5 ml (1 tsp) coriander seeds 2. Pour over the chicken. Cover and marinate in the fridge for 2-3 hours or overnight.
5 ml (1 tsp) cumin seeds 3. For the serving sauce: Crumble 50 g (2 oz) of creamed coconut into a large jug. Add the
90 ml (6 tbsp) crunchy peanut butter peanut butter, 15 ml (1tbsp) of the lemon juice, 15ml (1tbsp) of the soy sauce, the chilli
large pinch of chilli powder 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.

A N D
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.

M E A T
Ingredients
4 large, boneless skinless chicken breasts,
each cut into small chunks
3 tbsp plain flour
Spring Chicken Casserole Serves 4

1 tbsp oil
15g (1/2 oz) butter Dish: 3 litre (6 pt) large casserole with lid
1 garlic clove, crushed Oven Accessory: glass turntable + metal tray
4 shallots, chopped 1. Coat chicken with flour and place in fridge.
150g (5 oz) mushrooms, sliced 2. Place oil, butter, garlic, shallots into a large casserole dish and cook on HIGH power for 1
1 tbsp Dijon mustard min.
200 ml (7 floz) hot chicken or vegetable stock 3. Add sliced mushrooms. Cover and cook on HIGH power for 2 mins.
200 ml (7 floz) dry white wine 4. Stir in Dijon mustard and add chicken.
225g (8 oz) baby new potatoes, halved 5. Stir in stock and wine.
225g (8 oz) baby carrots
6. Add potatoes and carrots.
100g (4 oz) asparagus tips
7. Cover casserole and cook on Combination: CONVECTION 160°C + WARM power for 50
100g (4 oz) shelled, fresh or frozen broad
mins. Stir halfway.
beans
45 ml (3 tbsp) double cream 8. After 50 mins. stir casserole and scatter asparagus and broad beans over it without stirring.
handful of chopped mixed fresh parsley and 9. Cover casserole and cook on Combination: CONVECTION 160°C + WARM power for
tarragon 8mins. Stir in the cream, parsley and tarragon and cook for a further 2 mins.
crusty bread, to serve Serve with crusty bread.

63
 Ingredients
4 boneless and skinless chicken breasts Layered Chicken Puff Serves 4
1 tbsp lemon juice
1 tsp fresh thyme Oven Accessory: enamel shelf
1/
2 tbsp olive oil
1. Slice the chicken breasts into strips and place between plastic film and flatten using a rolling
salt and pepper
pin.
200g (7oz) jar of red peppers, drained
2. Put chicken in a shallow dish with lemon juice, thyme, olive oil and seasoning. Allow to
150g (5 oz) ripe brie
marinate for a couple of hours in the fridge.
400g (14oz) ready made puff pastry
1 egg, beaten to glaze 3. Pre-heat oven on CONVECTION 200°C with enamel shelf on lower level.
2 tbsp freshly grated parmesan 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
P O U L T R Y

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.
A N D

Ingredients
100g (4oz) ciabatta breadcrumbs Cheesy Chicken Breasts Serves 4
M E A T

75g (3oz) Gruyere cheese, grated

salt and ground black pepper Oven Accessory: glass turntable + metal tray + low rack
4 chicken breast fillets, skinless 1. Mix the breadcrumbs with the cheese and season well.
60ml (4 tbsps) garlic mayonnaise
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.

Ingredients
350 g (12 oz) leeks, trimmed Creamy Chicken Gratin Serves 4
25 g (1 oz) butter
30ml (2 tbsp) plain flour Dish: 24 cm (9") round gratin dish
300 ml (1/2 pt) milk Oven Accessory: glass turntable + metal tray + low rack
225 g (8 oz) cooked chicken, chopped 1. Slice the leeks and place in a large bowl with the butter. Cover and soften on HIGH power
100 g (4 oz) ham, chopped for 3-4 mins. or until softened.
175 g (6 oz) Gruyere cheese, grated 2. Add the flour and mix well. Stir in the milk and heat on HIGH power for 4-5 mins. or until
Salt and pepper thickened. Add the chicken, ham and cheese then season and mix well.
4 frozen individual garlic bread slices
3. Pour into the dish and top with the garlic bread slices. Cook on Combination: TURBO-
BAKE 230°C + GRILL 3 + LOW power for 15-20 mins or until piping hot and golden.

64
Ingredients
1 onion, diced Savoury Mince Serves 4
1 clove garlic, crushed
15 ml (1 tbsp) oil
Dish: 1.5 litre (3 pt) casserole dish Oven Accessory: glass turntable
397 g (14 oz) can chopped tomatoes
15 ml (1 tbsp) tomato puree 1. Place onion, garlic and oil in casserole, cover and cook on HIGH power for 2 mins. or until
5 ml (1 tsp) mixed herbs soft.
450 g (1 lb) mince 2. Place all other ingredients in casserole. Stir well.
salt and pepper 3. Cover and cook on HIGH power for 10 mins. then MEDIUM power for 15-20 mins. or until
cooked.
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.

P O U L T R Y
Ingredients
1 quantity of Savoury Mince Lasagne Serves 4
(see above)
double quantity of White Pouring Sauce (see Dish: large rectangular dish approx. 27 x 23 cm (11" x 9")
page 84) Oven Accessory: glass turntable + metal tray
100 g (4 oz) grated cheese
1. Add cheese and seasoning to the hot white sauce.
5 ml (1 tsp) mustard
salt and pepper 2. Cover the base of the dish with a layer of cheese sauce, then a layer of lasagne, followed by

A N D
a layer of hot meat mixture. Continue with a layer of lasagne then meat, ending with a layer
12 sheets pre-cooked lasagne
of cheese sauce.
(or sufficient for 3 layers)
60 ml (4 tbsp) Parmesan cheese 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.

M E A T
Ingredients
1 medium onion, chopped Shepherd’s Pie Serves 4
2 carrots, chopped
25 g (1 oz) butter Dish: medium casserole Oven Accessory: glass turntable + metal tray
350 g (12 oz) cold cooked beef or lamb,
1. Place onion, carrots and butter in casserole. Cover and cook on HIGH power for 3-5 mins. or
minced
until soft.
300 ml (1/2 pt) hot beef stock
3 ml (1/2 tsp) Worcestershire sauce 2. Add minced meat to vegetables and mix well. Mix together stock, Worcestershire sauce,
15 ml (1 tbsp) gravy thickening gravy thickening and tomato puree, pour over meat and season to taste.
5 ml (1 tsp) tomato puree 3. Cook potatoes with water, covered on HIGH power for 7-8 mins. Drain and mash well with
salt and pepper the milk and spread on top of the meat, using a fork to make a pattern on top.
675 g (11/2 lb) potatoes, cubed 4. Sprinkle with cheese and cook on Combination: CONVECTION 190°C + WARM power for
135 ml (9 tbsp) water approximately 25-30 mins. or until top is crisp and golden.
30 ml (2 tbsp) milk
25 g (1 oz) cheese

65
 Ingredients
2 large aubergines Stuffed Aubergines Serves 4
100g (4 oz) sliced crusty bread
250g (9 oz) minced beef Dish: shallow pyrex® dish
1 garlic clove, crushed Oven Accessory: enamel shelf then glass turntable + metal tray + low rack
1 medium onion, chopped 1. Preheat oven on CONVECTION 220°C with enamel shelf on lower level.
3 vine-ripened tomatoes, skinned, seeded 2. Carefully remove the enamel shelf from the oven using oven gloves. Place the whole
and chopped aubergines on the shelf and cook on CONVECTION 220°C for 15-20 mins. or until soft.
25g (1 oz) pitted black olives, chopped 3. Remove from oven and cool. Place the bread in the warm oven to dry out for about 5 mins.
2 tsp dried oregano
4. Cut the aubergines in half horizontally, leaving the stalks attached. Scoop out the flesh and
2 tbsp tomato puree
chop finely.
50g (2 oz) parmesan, freshly grated
2 eggs, separated 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.
P O U L T R Y

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 +
Ingredients GRILL 1 + WARM power for 15-18 mins.
675 g (11/2 lb) braising steak, cubed
A N D

3 large onions, sliced thinly

1 clove garlic, crushed Belgian Beef Casserole Serves 4
30 ml (2 tbsp) seasoned flour
15 ml (1 tbsp) brown sugar Dish: large casserole with lid Oven Accessory: glass turntable + metal tray
M E A T

300 ml (1/2 pt) hot beef stock 1. Combine all the casserole ingredients in dish. Cover with lid and cook on Combination:
300 ml (1/2 pt) light ale CONVECTION 160˚C + WARM power for 1hr 30 mins, or until meat is tender, or AUTO
15 ml (1 tbsp) wine vinegar PROGRAM CASSEROLE. Remove bay leaves.
5 ml (1 tsp) mixed herbs 2. Blend mustard, butter and garlic. Spread over one side of each bread slice.
2 bay leaves 3. Uncover casserole and arrange bread on top. Return to oven and cook uncovered on
Topping: Combination: CONVECTION 160˚C + WARM power for a further 15 mins. The casserole is
8 x 2.5 cm (1") slices of French bread ready when the bread slices are crisp and golden.
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 Hungarian Goulash Serves 4
45 ml (3 tbsp) seasoned flour
600 ml (1 pt) hot beef stock Dish: large casserole + lid Oven Accessory: glass turntable + metal tray
45 ml (3 tbsp) tomato puree
1. Toss meat in the flour. Combine all ingredients except the soured cream in casserole dish.
30 ml (2 tbsp) paprika
5 ml (1 tsp) sugar 2. Cook on Combination: CONVECTION 160°C + WARM power for 1hr 30 mins, or until the
60 ml (4 tbsp) soured cream 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
Filling: Steak and Kidney Pudding Serves 4
350 g (12 oz) braising steak, cubed
100 g (4 oz) kidney, cubed Dish: 1.5 litre (3 pt) casserole + 1.2 litre (2 pt) pudding basin
30 ml (2 tbsp) seasoned flour Oven Accessory: glass turntable
1 onion, chopped
1. Combine all filling ingredients in casserole. Place upturned plate on top of meat, cover and
600 ml (1 pt) hot beef stock cook on HIGH power for 10 mins. then SIMMER power for 60 mins. or until meat is tender.
Pudding: Remove plate.
175 g (6 oz) self-raising flour 2. Mix flour, salt and suet together. Mix to a firm dough with cold water.
pinch salt
3. Roll out 3/4 of the pastry to line basin.
75 g (3 oz) suet
cold water to mix 4. Remove meat with a slotted spoon and fill basin. Mix cornflour with water and stir into the
15 ml (1 tbsp) cornflour 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.

P O U L T R Y
Ingredients
15 ml (1 tbsp) oil Madras Curry Serves 4
1 large onion, sliced
3 cloves garlic, crushed
Dish: large casserole dish with lid Oven Accessory: glass turntable + metal tray
Spices and Flavourings:
10 ml (2 tsp) ground coriander 1. Place the oil, onion and garlic in casserole dish. Cover and cook on HIGH power for 3 mins.
3 ml (1/2 tsp) chilli powder, ground cardamom, 2. Blend in all the spices and cook on HIGH power for 2 mins.
ground cloves
15 ml (1 tbsp) garam marsala 3. Stir in the flour and tomato puree. Add all other ingredients including meat. Blend in hot

A N D
15 ml (1 tbsp) ground turmeric stock.
5 ml (1 tsp) ground cumin 4. Cover and cook on Combination: CONVECTION 160°C + WARM power for 1hr-1hr 30
30 ml (2 tbsp) flour mins. or until meat is tender, or use AUTO PROGRAM CASSEROLE. Serve with boiled rice
15 ml (1 tbsp) tomato puree and lemon or lime wedges and poppadoms.

M E A T
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

Ingredients
1 aubergine, sliced Moussaka Serves 4
30 ml (2 tbsp) oil
2 cloves garlic, crushed
Dish: 20 cm (8") souffle dish Oven Accessory: glass turntable + metal tray
1 medium onion, chopped
1. Place aubergines in a large colander and sprinkle liberally with salt. Stand for 20 mins. or
396 g (14 oz) can tomatoes
until bitter juices run out. Rinse well under cold water and drain.
30 ml (2 tbsp) tomato puree
350 g (12 oz) lamb, cooked and 2. Place oil, garlic, onion and aubergine in dish. Cover and cook on HIGH power for 2 mins. or
finely diced until softened.
salt and pepper 3. Add tomatoes and puree and cook re-covered on HIGH power for 7 mins. Add lamb and
Topping: season, mix well.
2 eggs 4. Whisk eggs, cream and cheese together and pour over lamb. Sprinkle with Parmesan
150 ml (1/4 pt) single cream cheese and cook on Combination: CONVECTION 190°C + SIMMER power for 15-20 mins.
100 g (4 oz) cheese, grated or until topping is puffed and golden.
25g (1 oz) Parmesan cheese, grated

67
 Ingredients
900 g (2 lb) unsmoked gammon joint Glazed Gammon Serves 4
cold water to cover
300 ml (1/2 pt) white wine (optional)
Dish: large bowl Oven Accessory: glass turntable + low rack + metal tray + splash guard
1 onion, peeled
4 whole cloves 1. In a large bowl or casserole soak the gammon in water for at least 2 hours. Discard the
10 peppercorns water, recover the joint with fresh water and wine (if using). Add onion stuck with cloves and
45 ml (3 tbsp) honey peppercorns and cook on HIGH power for 15 mins. then MEDIUM power for 15-20 mins. per
30 ml (2 tbsp) orange juice 450 g (1 lb) or until cooked. Drain.
15 ml (1 tbsp) demerara sugar 2. Mix together the honey, juice, sugar and mustard. Cook on HIGH power for 1 min. Leave to
15 ml (1 tbsp) Dijon mustard cool.
12 whole cloves
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.
Ingredients
P O U L T R Y

3/
4 tbsp ground ginger
1/
2 tsp coarsely ground black pepper

Spicy Lamb Tagine

1/
1 tsp ground cinnamon
2
3/
4 tbsp turmeric Serves 6
1 tbsp paprika
1/
4 tsp chilli powder Dish: 3 litre(6 pt) large casserole with lid
800g (1lb 12 oz) cubed boneless lamb Oven Accessory: glass turntable + metal tray
2 tbsp oil 1. Put spices into bowl and mix well.
A N D

300g (11oz) onions, chopped

2 crushed garlic cloves 2. Add lamb and evenly coat with spices.
1/
4 tsp salt 3. Place oil, onions and garlic in a large casserole dish. Cover and cook on HIGH power for 5
150g (5oz) sliced carrots mins.
M E A T

150g (5oz) ready to eat dried apricots, 4. Add lamb and mix thoroughly.
chopped
5. Stir in remaining ingredients and cover.
40g (11/2oz) sultanas or seedless raisins
65g (21/2oz) toasted flaked almonds 6. Cook on Combination: CONVECTION 160°C + WARM power for 1 hour or until tender, stir
3/
4 tbsp honey
halfway.
150 ml (1/4 pint) tomato juice
400g (14oz) can chopped tomatoes
300ml (1/2 pint) vegetable stock

Ingredients
6 lambs kidneys Kidneys Turbigo Serves 4
1 onion, sliced
25 g (1 oz) butter Dish: large casserole Oven Accessory: glass turntable
100 g (4 oz) button mushrooms, halved
1. Skin, halve and core the kidneys. Remove any fat or gristle.
15 g (1/2 oz) flour
8 chipolata sausages, halved 2. Place the onion and butter in the casserole. Cover and cook on HIGH power for 2 mins. or
60 ml (4 tbsp) red wine until the onion starts to soften.
60 ml (4 tbsp) hot beef stock 3. Add the kidneys, cover and cook on HIGH power for 4 mins. Turn halfway during cooking.
30 ml (2 tbsp) tomato puree 4. Add remaining ingredients, cover and cook on MEDIUM power for 15-18 mins. or until the
salt and pepper kidneys are tender. Stir halfway during cooking.

68
Ingredients
1 kg (2 lb 2 oz) pork spare ribs Sticky Ribs Serves 4
300 ml (1/2 pt) water
For the glaze Dish: 20 x 25 cm (8 x 10 inch) rectangular dish
150g (5 oz) orange marmalade preferably Oven Accessory: glass turntable + metal tray + high rack
shredless or fine shred
1. Place the ribs in a single layer in dish with the water. Cover and cook on HIGH power for 10
2 tbsp dark muscovado sugar
mins. Drain.
100ml (31/2 fl oz) fresh orange juice
5cm (2 inch) piece fresh root ginger, peeled 2. Meanwhile, mix together all the ingredients for the glaze in a large bowl.
and coarsely grated 3. Cook on HIGH power for 3-4 mins.
75 ml (5 tbsp) tomato ketchup
4. Dip each rib in the sauce ensuring they are well coated.
2 tbsp white wine vinegar
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.

P O U L T R Y
Ingredients
30 ml (2 tbsp) oil Casserole Pork with Herby Dumplings Serves 4
1 medium onion, chopped
1 green pepper, deseeded and chopped
Dish: large casserole and lid Oven Accessory: glass turntable + metal tray
225 g (8 oz) carrots, sliced
450 g (1 lb) lean pork, cubed 1. Place oil, onion, green pepper and carrots in dish, cover and cook on HIGH power for
30 ml (2 tbsp) seasoned flour 5 mins. or until soft.
5 ml (1 tsp) ground bay leaves 2. Toss pork in seasoned flour and add to onion mixture. Stir in all other ingredients, cover and
5 ml (1 tsp) dried sage

A N D
cook on Combination: CONVECTION 160°C + WARM power for 1hr or until pork is tender,
salt and pepper or on AUTO PROGRAM CASSEROLE.
300 ml (1/2 pt) dry cider
3. Whilst cooking make the dumplings by combining the flour, suet, salt, mustard and parsley.
Dumplings:
175 g (6 oz) self raising flour Add the water to make a stiff dough. Shape dough into 8 round dumplings.

M E A T
75 g (3 oz) suet 4. When pork is cooked uncover and place dumplings around the edge of dish. Cook
pinch of salt uncovered on Combination: CONVECTION 160°C + WARM power for 15 mins. or until
5 ml (1 tsp) mustard powder dumplings are cooked through.
15 ml (1 tbsp) fresh parsley, chopped
150 ml (1/4 pt) cold water

Ingredients
150 g (6 oz) plain flour Toad In The Hole Serves 4
3 ml (1/2 tsp) salt
2 eggs
Dish: 27 x 22 cm (101/2 " x 81/2 ") oblong tin Oven Accessory: enamel shelf
150 ml (1/4 pt) milk
150 ml (1/4 pt) water 1. Preheat oven on CONVECTION 220°C.
15-30 ml (1-2 tbsp) oil 2. Sift flour and salt in a bowl. Add egg and half the liquid. Beat until smooth. Gradually stir in
450 g (1 lb) sausages 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
 Ingredients
225 g (8 oz) carrots, sliced Pork and Potato Bake Serves 4
3 celery sticks, sliced
15 ml (1 tbsp) vegetable oil
Dish: 20 x 25 cm (8" x 10") rectangular dish
4 boneless pork chops
15 ml (1 tbsp) prepared mustard Oven Accessory: glass turntable + metal tray
1 onion, finely chopped 1. Mix the carrots, celery and oil together in dish. Cover and cook on HIGH power for 4-5 mins.
25 g (1 oz) butter or until softening.
15 g (1/2 oz) flour
2. Arrange the chops in a single layer on top of the vegetables, spread mustard over evenly.
300 ml (1/2 pt) milk
salt and pepper 3. Make the onion sauce by cooking the onion with half the butter on HIGH power for 3-4 mins.
450 g (1 lb) potatoes, peeled and finely sliced 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.
4. Uncover, dot with remaining butter and cook on Combination: CONVECTION 170°C +
LOW power for 25-30 mins. or until potatoes are golden.
P O U L T R Y

Ingredients
700 g (11/2 lb) boneless leg of pork, cubed Harvest Pork Casserole Serves 4-6
225 g (8 oz) onion, chopped
450 g (1 lb) parsnips, sliced
Dish: large casserole and lid Oven Accessory: glass turntable + metal tray
1 garlic clove, crushed
15 ml (1 tbsp) ground coriander 1. Place the cubed pork, chopped onion, sliced parsnips, crushed garlic, coriander and cumin
5 ml (1 tsp) cumin seeds or ground cumin in a large casserole dish.
A N D

30 ml (2 tbsp) flour 2. Stir in the flour.

300 ml (1/2 pt) beef stock
3. Gradually add the stock, apple juice and seasoning.
300 ml (1/2 pt) apple juice
salt and pepper 4. Cover and cook on Auto Program Casserole or cover and cook on HIGH power for 15 mins.
M E A T

Stir then cover and cook on Combination: CONVECTION 160°C + WARM power for
11/4 - 11/2 hours or until the meat is tender.

Ingredients
1/
2 cauliflower, divided into florets
Cumberland Sausage Curry Serves 4
3 carrots, peeled and sliced
3 parsnips, peeled and sliced
Dish: large Pyrex® bowl
450 g (1 lb) Cumberland sausage
1 onion, chopped Oven Accessory: glass turntable + high wire rack + metal tray + splash guard
15 ml (1 tbsp) sunflower oil 1. Prepare the vegetables.
30 ml (2 tbsp) mild curry paste
2. Grill the sausages under preheated grill on splash guard in metal tray on high wire rack
400 g (14 oz) tin of mixed spicy beans
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
Ingredients
350g (12oz) dried pasta Spicy Tomato Pasta Serves 4
15 ml (1 tbsp) oil
1/
2 tsp salt Dish: large ovenproof dish + 3 litre (6 pt) bowl
2 red peppers, seeded and cut into chunks Oven Accessory: glass turntable + metal tray + low wire rack
2 red onions cut into wedges 1. Put pasta in a 3 litre (6 pt) bowl. Add salt and oil and 1 litre of boiling water and cover with
2 mild red chillies, seeded and diced cling film. Cook on HIGH power for 10-12 mins. Drain well.
3 garlic cloves, coarsely chopped
2. Pre-heat oven on TURBO-BAKE 230°C + GRILL 1.
5 ml (1 tsp) golden caster sugar
30 ml (2 tbsp) olive oil 3. Place peppers, red onions, chillies and garlic in a large ovenproof dish.
salt & pepper 4. Sprinkle with sugar, drizzle over the oil and season well with salt and pepper
1 kg (2lb 2 oz) small ripe tomatoes, quartered 5. Cook on TURBO-BAKE 230°C + GRILL 1 for 15 mins.
handful fresh basil leaves 6. Add tomatoes, stir and cook on TURBO-BAKE 230°C + GRILL 1 for 10 mins. or until golden

B E A N S
25g (1oz) grated parmesan and starting to soften.
7. Remove the vegetables from the oven. Stir in the pasta and cook on TURBO-BAKE 230ºC
+ GRILL 1 for 5-6 mins.
8. Tear the basil leaves on top and sprinkle with parmesan to serve.

Ingredients
Tuna Pasta

A N D
225 g (8 oz) mixed dried pasta Serves 4
i.e. tagliatelle, twists, shells
1 litre (13/4 pt) boiling water
15 ml (1 tbsp) oil Dish: 3 litre (6 pt) casserole dish

R I C E
3 ml (1/2 tsp) salt Oven Accessory: glass turntable + metal tray + low rack
25 g (1 oz) butter 1. Cook pasta in water with oil and salt covered on HIGH power for 10-12 mins. or until soft.
100 g (4 oz) mushrooms, peeled and sliced Leave to stand for 2-3 mins. Drain.
198 g (7 oz) can tuna, drained
2. Melt butter in small dish on HIGH power for approx. 45 secs. Add mushrooms and cover.
Sauce:
Cook on HIGH power for 3-4 mins. or until soft.

P A S T A ,
40 g (11/2 oz) butter
40 g (11/2 oz) flour 3. To make sauce, melt butter on HIGH power for 30-40 secs. Stir in flour to make a roux.
600 ml (1 pt) milk 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.
30 ml (2 tbsp) Dry Vermouth (optional)
salt and pepper to taste 4. Combine pasta, tuna and mushrooms in dish. Pour sauce over and stir to mix thoroughly.
25 g (1 oz) cheese, grated Sprinkle with cheese and breadcrumbs and cook on Combination: TURBO-BAKE 230°C +
25 g (1 oz) breadcrumbs GRILL 3 + LOW power for 10-12 mins. or until golden brown.

Ingredients
175 g (6 oz) easycook brown rice
Kedgeree Serves 4
450 ml (3/4 pt) hot chicken stock
450 g (1 lb) smoked haddock Dish: large casserole Oven Accessory: glass turntable
30 ml (2 tbsp) lemon juice
1. Place the rice and chicken stock in casserole, cover and cook on HIGH power for
1 medium onion, chopped 15-17 mins. or until tender.
15 ml (1 tbsp) oil
150 ml (1/4 pt) soured cream 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.
15 ml (1 tbsp) curry paste
100 g (4 oz) frozen peas 3. Place onion and oil in a small dish, cover and cook on HIGH power for 3-4 mins. or until
30 ml (2 tbsp) parsley, chopped softened.
2 hardboiled eggs, chopped 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
 Ingredients
2 onions, chopped Spinach & Ricotta Lasagne Serves 4-6
2 cloves garlic, crushed
30 ml (2 tbsp) oil
Dish: 2 ltr (4 pt) shallow dish Oven Accessory: glass turntable + metal tray
3 deseeded red peppers, chopped
397 g (14 oz) canned tomatoes 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.
15 ml (1 tbsp) tomato puree
salt and pepper 2. Add the red peppers, tomatoes and tomato puree, season and cook on HIGH power for
5-6 mins. or until hot.
450 g (1 lb) frozen spinach, defrosted and
drained 3. In another bowl, place the second onion and garlic clove with 1 tbsp oil. Cover and cook on
450 g (1 lb) ricotta cheese high power for 2-3 mins. until soft. Add the defrosted, drained spinach and stir well. Cook on
9 sheets lasagne, precooked HIGH power for 2-3 mins. or until cooked. Drain.
300 ml (1/2 pt) natural yoghurt 4. In a 2 ltr (4 pt) shallow dish, place a layer of spinach. Top with ricotta cheese, then lasagne
45 ml (3 tbsp) grated parmesan cheese followed by the tomato sauce and a further layer of pasta. Spoon yoghurt onto the top and
sprinkle with parmesan cheese.
B E A N S

5. Cook on Combination: CONVECTION 190°C + SIMMER power for 30-40 mins. or until
golden and piping hot.
Ingredients
100 g (4 oz) green lentils
15 ml (1 tbsp) oil
1 large onion, sliced Lentil Biryani Serves 4-6
A N D

5 ml (1 tsp) grated root ginger

1 garlic clove, crushed
Dish: large casserole Oven Accessory: glass turntable
3 ml (1/2 tsp) turmeric
5 ml (1 tsp) chilli powder 1. Soak the lentils in cold water for 1 hour then drain them.
R I C E

10 ml (2 tsp) curry powder 2. Place the oil and onion in a large bowl. Cover and cook on HIGH power for 3 mins. or until
150 ml (1/4 pt) natural yoghurt softened.
100 g (4 oz) mushrooms, sliced 3. Add the ginger, garlic, turmeric, chilli and curry powder. Cover and cook on HIGH power for
2 tomatoes, peeled and chopped 2 mins.
300 ml (1/2 pt) hot water 4. Add the yoghurt, mushrooms, tomatoes, water and lentils. Cover and cook on HIGH power
P A S T A ,

50 g (2 oz) cashew nuts for 25-30 mins. or until the lentils are tender and the liquid has evaporated.
450 g (1 lb) cooked basmati rice 5. Add the lentil mixture and cashew nuts to the cooked rice and mix thoroughly. Reheat on
Garnish: HIGH power if necessary. Garnish and serve.
hard boiled egg slices and
coriander leaves

Ingredients
25g (1 oz) dried porcini Wild Mushroom Risotto Serves 4
1 litre (13/4 pints) hot chicken or vegetable
stock Dish: small bowl + large bowl
50g (2 oz) butter Oven Accessory: glass turntable
2 shallots, finely chopped 1 Soak mushrooms in 300ml (1/2 pint) stock for 20 mins.
200g (7 oz) firm cultivated white or chestnut
2. Strain the porcini mushrooms and coarsely chop. Add the soaking liquid to the remaining
mushrooms, sliced
stock.
300g (11 oz) risotto rice
3. Place the butter and shallots in a large bowl and cook on HIGH power for 2 mins. or until
125 ml (4 fl. oz.) dry white wine
softened.
salt & pepper to taste
4. Stir the rice into the mixture. Add the stock, wine and seasoning. Cook on HIGH power for 5
25g (1 oz) freshly grated parmesan cheese
mins. Add the mushrooms and porcini and cook on HIGH power for 15 mins. stirring halfway.
plus extra for garnish
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.
72
Ingredients
1 large aubergine, cubed Tagliatelle Toscana Serves 4
salt
350 g (12 oz) tagliatelle, fresh
Dish: deep casserole dish Oven Accessory: glass turntable + metal tray + low rack
1 onion
1 clove garlic, crushed 1. Sprinkle the aubergine with salt and leave for 20 mins, then rinse and dry.
15 ml (1 tbsp) olive oil 2. Cook the pasta in 600 ml (1 pt) boiling water, covered, on HIGH power for 4 mins. or until
397 g (14 oz) tin of chopped tomatoes tender. Drain.
5 ml (1 tsp) basil
3. Place onion, garlic and oil in a bowl, cover and cook on HIGH power for 2 mins. or until soft.
15 ml (1 tbsp) tomato puree
Add the remaining ingredients except the mozzarella, tagliatelle and parmesan cheese,
15 g (1/2 oz) butter
cover and cook on HIGH power for 6-8 mins.
salt and pepper
8-10 black olives, stoned 4. Mix the drained pasta with the mozzarella. Place in a casserole dish. Pour the sauce over the
100 g (4 oz) mozzarella, diced top. Sprinkle with parmesan and cook on Combination: TURBO-BAKE 230˚C + GRILL 1 +
30 ml (2 tbsp) parmesan cheese, grated WARM power for 6-8 mins. or until golden brown and piping hot.

Ingredients
Roast Vegetable and Pasta Gratin

B E A N S
1 aubergine Serves 4
2 leeks
1 red, 1 green pepper
Dish: 25 cm (10") round shallow Pyrex® dish
1 onion
1 clove of garlic Oven Accessory: glass turntable + metal tray + low rack
45 ml (3 tbsp) olive oil 1. Chop all the vegetables into bite sized pieces and put in a roasting dish with the oil. Cook on

A N D
225 g (8 oz) pasta shapes TURBO-BAKE 230°C + GRILL 2 for 25-30 mins or on the Roast Vegetable program.
225 g (8 oz) fresh spinach
2. Cook the pasta shapes in 450 ml (3/4 pt) boiling water on HIGH power for 5-6 mins or until
White Sauce
soft. Drain. Wash the spinach and tear into small pieces.
40 g (11/2 oz) butter

R I C E
40 g (11/2 oz) flour 3. Make the white sauce as per instructions on page 84, add the mustard, cheese and Boursin
1 pt (600 ml) milk cheese and stir thoroughly until smooth. Season well.
15 ml (1 tbsp) mustard 4. Mix the pasta, spinach and roast vegetables with the sauce and place in a large shallow dish.
50 g (2 oz) Cheddar cheese, grated Sprinkle the top with cheese.
150 g (5 oz) Boursin cheese
5. Cook on Combination: TURBO-BAKE 230°C + GRILL 3 + LOW power for 10-15 mins or until

P A S T A ,
50 g (2 oz) Cheddar cheese for topping
golden brown.

Ingredients
1 medium onion, chopped Vegetable and Chick Pea Casserole Serves 4
10 ml (2 tsp) vegetable oil
2 medium courgettes, sliced thickly
Dish: large casserole dish Oven Accessory: glass turntable
1 red pepper, seeded & chopped
2 medium carrots, peeled & thinly sliced 1. Place the onion and oil in a large casserole dish. Cover and cook on HIGH power for 3 mins.
1 small cauliflower, cut into florets or until starting to soften.
100 g (4 oz) dried apricots, halved 2. Add the prepared vegetables, apricots, garlic, chick peas and stir in the spices, salt, pepper
2 cloves garlic, crushed and stock.
425 g (15 oz) can chick peas, drained
3. Cover and cook on HIGH power for 15-20 mins, or until vegetables are soft. Stir two or three
3 ml (1/2 tsp) each: ground turmeric, ground
times during cooking. Serve with couscous or rice and garnish with parsley.
coriander, ground cumin
5 ml (1 tsp) paprika TIP
2.5 cm (1") fresh root ginger, peeled and To prepare couscous: Place 300 ml (1/2 pt) vegetable stock in a bowl and 1.2 ml (1/4 tsp) turmeric.
finely chopped Cook on HIGH power for 4 mins. or until boiling. Add 175 g (6 oz) couscous and allow
salt and pepper to stand for 5 mins. Fluff up with a fork before serving.
450 ml (3/4 pt) hot vegetable stock
chopped parsley to garnish
73
 Cheese and Egg Dishes
Ingredients
1 can ready to bake croissants Ham and Cheese Croissants Serves 6
6 cheese slices
6 wafer thin slices of ham Dish: round baking tray
egg for glazing 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.
D I S H E S

Ingredients
300g (11oz) readymade short crust pastry Cheese and Red Pesto Tartlets Serves 4
90g (31/2 oz) red pesto or sun-dried tomato
puree Dish: 2 bun tins 32cm x 24cm (121/2” x 91/2”)
2 medium sized tomatoes, peeled, seeded Oven Accessory: enamel shelf + wire shelf
and chopped
E G G

1. Roll out the short crust pastry to a thickness of approximately 3 mm. (1/8”). Cut out 24
25g (1 oz) black olives, chopped
circles using a 7.5cms. (3”) pastry cutter. Place in two lightly greased bun tins.
125g (41/2 oz) Fontina or Mozzarella cheese
grated 2. Chill pastry for 30 mins.
1 garlic clove crushed 3. Preheat oven on CONVECTION 200°C with both enamel and wire shelf in position.
A N D

25g (1 oz) parmesan cheese, grated

4. Mix the red pesto, tomatoes, black olives, mozzarella and garlic together in a bowl. Fill the
5 ml (1 tsp) dried oregano
tartlet shells with mixture.
5. Sprinkle the parmesan and oregano over the tartlets.
C H E E S E

6. Bake tartlets on CONVECTION 200°C for 18-20 mins. or until golden brown.

Ingredients
4 large muffins, halved Muffin Pizzas Serves 4
150 ml (1/4 pt) Dolmio® sauce or Passata
100 g (4 oz) garlic sausage, cubed Oven Accessory: glass turntable + high wire rack + metal tray
1 clove garlic, crushed
1. Preheat on GRILL 1.
1 small onion, diced
100 g (4 oz) cheese, grated 2 Place Dolmio® sauce, sausage, garlic and onion in a bowl and mix well.
56 g can anchovy fillets 3. Arrange muffin halves on high wire rack on metal tray and toast on GRILL 1 for 3-4 mins.
black olives to garnish 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
Ingredients
25 g (1 oz) butter Baked Soufflé Serves 4
25 ml (11/2 tbsp) flour
150 ml (1/4 pt) milk Dish: 15 cm (6") souffle dish Oven Accessory: glass turntable + metal tray + low rack
3 eggs, separated 1. Melt butter on HIGH power for 30 secs. Stir in flour. Cook on HIGH power for 30 secs.–1
salt and pepper min. Stir in milk gradually, whisk until smooth. Cook on HIGH power for 2 mins. or until
75 g (3 oz) cheese, grated 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.

Variations: Add to egg mixture before folding in egg whites:

1. 75 g (3 oz) cooked ham

D I S H E S
2. 50 g (2 oz) mushrooms
3. 75 g (3 oz) smoked salmon, finely sliced.

Ingredients
225 g (8 oz) shortcrust pastry Quiche Lorraine Serves 4
1 medium onion, chopped
15 ml (1 tbsp) oil Dish: 23 cm (9") metal tin Oven Accessory: glass turntable + metal tray

E G G
6 streaky bacon rashers, or 1. Roll out the pastry and use to line the flan dish. Prick base of pastry with a fork, chill for
100 g (4 oz) ham cut into strips 15 mins. Pre-heat oven on CONVECTION 210°C and bake the case blind for 20 mins. or
2 eggs until cooked.
150 ml (1/4 pt) single cream 2. Place the oil, onion and bacon in a small dish. Cover and cook on HIGH power for 4 mins. or
salt and pepper to taste

A N D
until onion is soft. Drain and place in bottom of flan case.
50 g (2 oz) cheddar cheese, grated 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.

C H E E S E
Ingredients
1kg (2lb 2oz) potatoes Tasty Potato Bake Serves 4
1 onion, finely chopped
25g (1oz) butter Dish: oval heatproof dish, buttered
225g (8oz) smoked back bacon Oven Accessory: glass turntable + metal tray + low rack
250g (9oz) brie
1. Peel and thickly slice the potatoes.
142ml (1/4 pt) single cream
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: TURBO-
BAKE 230ºC + GRILL 3 + MEDIUM power for 10 mins. or until golden brown

75
 Ingredients
4 slices bread, buttered Croque Monsieur Serves 2
5 ml (1 tsp) Dijon mustard
2 slices smoked ham Oven Accessory: glass turntable + high wire rack + metal tray
100 g (4 oz) sliced cheese
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.
D I S H E S

Ingredients
175 g (6 oz) quick cooking macaroni Macaroni Cheese Serves 4
40 g (11/2 oz) butter
1 small onion, finely chopped
Dish: large dish and jug Oven Accessory: glass turntable + metal tray + low rack
100 g (4 oz) bacon, chopped
40 g (11/2 oz) flour 1. Cook macaroni in 450 ml (3/4 pt) boiling water. Cover and cook on HIGH power for 5-6 mins.
600 ml (1 pt) milk or until soft. Drain.
2. Place butter, onion and bacon in a jug. Cover. Cook on HIGH power for 5 mins. or until onion
E G G

5 ml (1 tsp) french mustard

150 g (5 oz) red cheese, grated is soft. Stir halfway through cooking.
salt and pepper 3. Stir in flour and cook for 30 secs. on HIGH power.
30 ml (2 tbsp) fresh brown breadcrumbs
4. Gradually add milk, stir well and season. Cook on HIGH power for 5-6 mins. or until sauce is
A N D

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
C H E E S E

until cheese starts to melt.

Ingredients
1 medium onion, finely diced Cheese, Onion & Olive Scones
15 ml (1 tbsp) olive oil
175 g (6 oz) self-raising flour
Dish: round baking sheet Oven Accessory: glass turntable + metal tray + low rack
3 ml (1/2 tsp) salt
1. Place onion and oil in a bowl. Cover and cook on HIGH power for 2 mins. or until softened.
3 ml (1/2 tsp) mustard powder
Drain.
3 ml (1/2 tsp) cayenne pepper
seasoning 2. Preheat oven on CONVECTION 200°C.
25 g (1 oz) butter 3. Sift together the flour, salt, mustard and cayenne with seasoning. Rub in the butter.
40 g (11/2 oz) strong cheddar cheese, grated 4. Mix in onion, cheeses and olives. Beat egg and milk together. Pour into flour mixture and
40 g (11/2 oz) Parmesan cheese bring to a soft dough.
25 g (1 oz) black olives, stoned and chopped 5. On a floured surface roll out dough to approx. 2 cm thick. Cut out rounds using a 5 cm pastry
1 egg, beaten cutter and brush with beaten egg.
45 ml (3 tbsp) milk 6. Place half the dough rounds on a lightly greased baking sheet. Place on the low rack and
1 beaten egg for glazing cook on CONVECTION 200°C for 15-20 mins. or until cooked and golden brown. Then
repeat with the remaining scones.

76
Vegetables and Vegetarian

V E G E T A R I A N
• Root vegetables. i.e. carrots, swede, • Cabbage should be shredded and • If cooking potatoes with other vegetables,
should be cut into slices, strips or cubes. cooked by power and time. only cook with other ROOT vegetables.
• Do not mix fresh and frozen vegetables • Fresh vegetables require 90 ml (6 tbsp) • Never add salt to vegetables before
as the cooking times may be different. of water. For each extra 450 g (1 lb) add microwaving. Remember the flavour of
an extra 90 ml (6 tbsp) of water and stir microwaved vegetables is much better
halfway. than boiled.

A N D
V E G E T A B L E S
• Always cook vegetables in a dish that is • Certain vegetables i.e. broccoli and • Whole cauliflower should be cooked
a suitable size. Use flat dishes not asparagus, should be arranged so that upside down on MEDIUM power for
basins. Always cover with microwave the tips are in the centre of the dish, as 10 mins. approx. with 90 ml (6 tbsp)
cling film or a lid. these require less cooking. water.
Before Cooking After Cooking
Wash potatoes and prick skins several times. Remove from oven and wrap in aluminium foil
Jacket Potatoes - Spread around edge of turntable. to retain the heat. Leave to stand for 5 mins.
Cooking by microwave only
Varieties of potatoes vary in their
suitability for cooking by microwave. We
recommend Maris Piper for consistently good
results. The cooking times given may need
adjustment for other varieties. The ideal size
of potato to be cooked by microwave is
175 g - 250 g (6-9 oz).

77
 Ingredients
30 ml (2 tbsp) olive oil Potato & Rosemary Cake Serves 4
450 g (1 lb) onions, skinned and sliced
900 g (2 lb) new potatoes, thinly sliced
Dish: 25 cm (10”) flan dish Oven Accessory: glass turntable + metal tray
2 garlic cloves, skinned and crushed
30 ml (2 tbsp) chopped fresh rosemary 1. Place the oil and onions in a large bowl. Cover and cook on HIGH power for 3 mins. Add the
salt and pepper potatoes and garlic, cover and cook on HIGH power for 5 mins or until softened.
300 ml (10 fl.oz) single cream 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.
V E G E T A R I A N

Ingredients
1 large onion, chopped Vegetable Lasagne Serves 4-6
25 g (1 oz) butter
1 clove of garlic, crushed
Dish: large deep rectangular dish Oven Accessory: glass turntable + metal tray
225 g (8 oz) each of diced carrots,
1. Place onion, garlic and butter in a casserole dish, cover and cook on HIGH power for 3 mins.
diced leeks, diced courgettes
Add vegetables and stock, re-cover and cook on HIGH power for 8-10 mins. or until
1 green pepper, chopped
vegetables are soft. Season to taste.
150 ml (1/4 pt) hot vegetable stock
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salt and pepper to taste 2. Cover base of dish with a thin layer of tomato sauce, then a layer of lasagne on top followed
300 ml (1/2 pt) prepared tomato sauce by a layer of vegetable mixture. Thinly slice 175 g (6 oz) of the cheese and layer on top of
175 g (6 oz) pre-cooked lasagne vegetables. Continue layering until ingredients are all used ending with a tomato sauce layer.
225 g (8 oz) Mozzarella cheese 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.
V E G E T A B L E S

Ingredients
450 g (1 lb) leeks, sliced thinly Leek & Potato Gratin Serves 4
450 g (1 lb) potatoes, sliced thinly
150 g (5 oz) blue cheese
Dish: 25 cm (10") flan dish Oven Accessory: glass turntable + metal tray + low rack
225 g (8 oz) Greek yoghurt
1. Place the vegetables in a large bowl. Add 90 ml (6 tbsp) of water, cover and cook on HIGH
75 ml (5 tbsp) double cream
power for 10-12 mins. or until the vegetables are softened.
50 g (2 oz) brown breadcrumbs
salt and pepper 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.

78
Ingredients
700 g (1 lb 8 oz) mixed vegetables eg. sweet Roast Vegetable Parcels Serves 4
potato, red pepper, leeks, aubergine,
courgettes, onion
Oven Accessory: enamel shelf
1 clove garlic, crushed
30 ml (2 tbsp) olive oil 1. Place the chopped tomatoes and puree in a heatproof bowl uncovered and cook on HIGH
200 g (7 oz) can chopped tomatoes power for 5 mins then MEDIUM power for 7-8 mins or until mixture is reduced in volume
10 ml (2 tsp) tomato puree and thickened.
25 g (1 oz) pinenuts 2. Preheat oven on TURBO-BAKE 220°C + GRILL 2.
50 g (2 oz) gruyère cheese, grated
3. Chop vegetables into 2.5 cm (1") chunks
100 g (4 oz) Boursin® cheese
15 ml (1 tbsp) single cream 4. Add garlic and oil, mix thoroughly with mixed vegetables. Place onto enamel shelf.
225 g (8 oz) ready made puff pastry 5. Cook on TURBO-BAKE 220°C + Grill 2 for 25-30 mins until vegetables are browned and al
1 egg to glaze dente.

V E G E T A R I A N
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.
12. Cook on CONVECTION 220°C for 20-25 mins or until golden and cooked through.

A N D
Ingredients
Roast Potatoes

V E G E T A B L E S
450 g (1 lb) potatoes Serves 4
30 ml (2 tbsp) oil
25 g (1 oz) butter
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 Veggie Burgers Serves 4
100 g (4 oz) onion, chopped
3 ml (1/2 tsp) celery and garlic salt
Oven Accessory: glass turntable + high wire rack + metal tray
175 g (6 oz) fresh wholemeal breadcrumbs
100 g (4 oz) ground cashew nuts 1. Preheat the grill on GRILL 1.
1 egg 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
 Ingredients
1 quantity shortcrust pastry (page 86) Summer Vegetable Flan Serves 6
175 g (6 oz) courgettes
1 garlic clove, crushed
Dish: 23 cm (9") flan dish Oven Accessory: glass turntable + metal tray
175 g (6 oz) broccoli
50 g (2 oz) peas 1. Preheat oven on CONVECTION 210°C. Line the flan dish with the pastry and bake blind for
175 g (6 oz) asparagus 10 mins with baking beans. Remove baking beans and lining and bake for a further
100 g (4 oz) tomatoes 10 mins until golden.
100 g (4 oz) full fat soft cheese 2. Thinly slice the courgettes and add garlic. Prepare the broccoli and peas place in a bowl
150 ml (1/4 pt) single cream with 90 ml (6 tbsp) of water and soften on HIGH power for 4-5 mins. Drain. Place in the
2 eggs + 1 egg yolk pastry case with the asparagus and quartered tomatoes.
40 g (11/2 oz) mature cheddar
3. Beat the soft cheese with the cream and eggs, pour over the vegetables and sprinkle with
V E G E T A R I A N

cheddar. Cook on Combination: CONVECTION 180°C + WARM power for 35-40 mins or
until just set.

Ingredients
1 clove of garlic, halved Gratin Dauphinois Serves 4-6
675 g (11/2 lb) potatoes, sliced very thinly
salt and pepper
Dish: 20 cm (8") shallow dish Oven Accessory: glass turntable + metal tray
pinch nutmeg
150 ml (1/4 pt) double cream 1. Rub halves of garlic around inside of dish and discard.
25 g (1 oz) butter 2. Layer the potato slices in the dish, seasoning with salt and pepper and nutmeg between
each layer.
A N D

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.
V E G E T A B L E S

Ingredients
1 red onion, cut into strips Roasted Vegetable Moussaka Serves 4-6
2 red peppers, deseeded and cubed
1 aubergine, cubed Dish: 2 litre (4 pt) ovenproof dish
2 courgettes, cubed Oven Accessory: glass turntable, metal tray + low rack
350 g (12 oz) sweet potato, peeled and 1. Place the prepared vegetables and garlic into an ovenproof dish. Sprinkle
cubed with oil and cook on Combination: TURBO-BAKE 230°C + GRILL 1 + SIMMER power for
4 garlic cloves, whole 25 - 30 minutes, or on the Roast Vegetable program.
45 ml (3 tbsp) olive oil 2. Stir in the tomatoes and sun-dried tomatoes. Season to taste.
salt and pepper
3. Beat together the cottage cheese, eggs, cheddar cheese and yoghurt, then season.
400 g (14 oz) canned, chopped tomatoes
25 g (1 oz) sun-dried tomatoes, chopped 4. Pour over the vegetables and cook on Combination: TURBO-BAKE 250°C + GRILL 1 +
225 g (8 oz) cottage cheese WARM power for 15 minutes, or until golden brown.
3 large eggs
175 g (6 oz) cheddar cheese, grated
45 ml (3 tbsp) natural yoghurt

80
Ingredients
350 g (12 oz) potatoes Spicy Potatoes Serves 4
45 ml (3 tbsp) natural yoghurt
10 ml (2 tsp) mango chutney
Dish: 1 litre (2 pt) dish Oven Accessory: glass turntable
3 ml (1/2 tsp) cumin, coriander and
garam masala 1. Cut the potatoes into large cubes and place in a large bowl with 6 tbsp water. Cover and
3 ml (1/2 tsp) turmeric cook on HIGH power for 6-8 mins. or until soft. Drain and set aside.
10 ml (2 tsp) fresh coriander 2. Mix the remaining ingredients together. Add the potatoes and mix well. Serve either hot or
pinch chilli powder cold.
15 g (1/2 oz) sultanas
salt and pepper

V E G E T A R I A N
Ingredients
1 large onion Mushroom Stroganoff Serves 4
4 sticks of celery
15 ml (1tbsp) olive oil
Dish: 3 litre (6 pt) dish Oven Accessory: glass turntable
350 g (12 oz) sliced mushrooms
300 ml (1/2 pt) water 1. Finely chop the onion + celery and place in a bowl with the oil and soften on HIGH power
5 ml (1 tsp) Marmite® for 3-4 mins.
3 ml (1/2 tsp) thyme 2. Add all other ingredients, except the cream, mix well. Cover and cook on HIGH power for
Pinch ground bay leaf 10 mins stirring well. When cooked stir in the sour cream and serve.
150 ml (1/4 pt) sour cream
Seasoning

A N D
Ingredients
100 g (4 oz) butter Goat’s Cheese Tart with Roasted Vegetables Serves 4

V E G E T A B L E S
225 g (8 oz) plain flour
50 g (2 oz) finely grated Parmesan
Dish: 23 cm (9") flan tin
1 red and 1 yellow pepper, diced into 4 cm
pieces Oven Accessory: glass turntable, metal tray, high wire rack
2 medium courgettes, sliced 1. Rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the
100 g (4 oz) aubergine, diced into 4 cm parmesan, add 2-3 tbsps cold water and mix to a firm dough.
pieces
2. Roll out and line the flan ring. Prick the base with a fork and allow to rest for 15 mins.
15 ml (1 tbsp) olive oil
100 g (4 oz) soft goat’s cheese 3. Cover the pastry with greaseproof, add baking beans and cook in a preheated oven on
3 eggs, beaten CONVECTION 200°C for 10 mins. Remove the paper and beans and cook for a further 5
75 ml (5 tbsp) creme fraiche or double cream minutes or until cooked. Allow to cool.
15 ml (1 tbsp) chopped fresh parsley 4. Place the prepared vegetables on the metal tray on high wire rack and drizzle with olive oil.
salt and pepper 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
 Ingredients
15 ml (1 tbsp) oil Vegetarian Chilli Serves 4
1 onion, finely chopped
1 green pepper, chopped
Dish: large casserole + lid Oven Accessory: glass turntable
1 chilli, chopped
2 carrots, diced 1. Place oil, onion, pepper, chilli and carrots in a large casserole, cover and cook on HIGH
5 ml (1 tsp) chilli powder power for 4-5 mins. or until softened.
3 ml (1/2 tsp) cumin 2. Add chilli and cumin. Stir in bulgar wheat, chopped tomatoes, tomato puree and water.
175 g (6 oz) bulgar wheat Cover and cook on HIGH power for 10 mins. Stir in red kidney beans, cover and cook on
396 g (14 oz) can chopped tomatoes HIGH power for 2-3 mins.
30 ml (2 tbsp) tomato puree
450 ml (3/4 pt) water
V E G E T A R I A N

396 g (14 oz) can red kidney beans, drained

Ingredients
15 ml (2 tbsp) olive oil Lentil Bake Serves 4
2 onions, chopped
2 celery sticks, chopped Dish: 25cm (10”) shallow ovenproof dish
3 carrots, diced Oven Accessory: glass turntable + low rack + metal tray
400g (14 oz) can chopped tomatoes
1. Place the oil in a large bowl with the onions and cook on HIGH power for 3 mins.
450 ml ( 3/4 pint) vegetable stock
30 ml (2 tbsp) tomato puree 2. Add celery, carrots, tomatoes, stock, tomato puree and lentils. Cover and cook on HIGH
100g (4 oz) red lentils power for 10 mins. Stir and then cook on SIMMER power for 10 mins.
salt and pepper
A N D

3. Season well. Stir in the pesto if desired and place in an ovenproof dish.
30-45 ml (2-3 tbsp) green pesto
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.
For the Topping
5. Place spring onions, milk and nutmeg into a bowl and cook on HIGH power for 2mins.
V E G E T A B L E S

1 kg (2lb 2oz) potatoes, peeled 6. Drain the potatoes and mash. Then add spring onions, flavoured milk, butter and 2/3 of the
1 bunch spring onions, chopped cheese and season well.
105ml (7 tbsp) milk
7. Spoon the mash over the filling and smooth over with a fork.
freshly grated nutmeg
25g (1 oz) butter 8. Sprinkle with remaining cheese.
100g (4oz) chedder or gruyere, grated 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.

Ingredients
1 aubergine, sliced Ratatouille Serves 4
5 ml (1 tsp) salt
1 courgette, sliced Dish: 20 cm (8") casserole Oven Accessory: glass turntable
1 onion, sliced
1 green pepper, trimmed and sliced 1. In a colander sprinkle aubergine slices with salt and leave for 30 mins. to remove bitter
1 clove of garlic, peeled and crushed juices. Rinse with cold water.
396 g (14 oz) can of tomatoes 2. Combine all ingredients in a casserole. Cover and cook on HIGH power for 15 mins. or until
30 ml (2 tbsp) olive oil vegetables are soft. Stir halfway through cooking time.
salt and pepper to taste

82
Ingredients
3 red and 3 yellow peppers Stuffed Peppers Serves 6
2 tbsp oil
50g (2oz) pine nuts Dish: 1.7 litre (3 pt) ovenproof dish
2 cloves garlic, crushed Oven Accessory: glass turntable + metal tray
100g (4oz) long grain rice 1. Slice the tops off the peppers and put to one side. Remove the seeds and rinse out.
300ml (1/2 pt) hot vegetable stock
2. Place oil, garlic and pine nuts into a large ovenproof dish and stir together. Cook on HIGH
1 bunch spring onions sliced thinly
power for 2 mins.
100g (4oz) cherry tomatoes, halved
100g (4oz) mozzarella, diced 3. Add rice and hot stock. Cover and cook on HIGH power for 10 mins.
100g (4oz) gorgonzola or any blue cheese, 4. Allow to cool slightly and then stir in spring onions, cherry tomatoes, mozzarella,
diced gorgonzola, parsley and basil. Season well.
handful each of parsley and basil, chopped 5. Fill peppers with cheesy mixture and place in ovenproof dish.

V E G E T A R I A N
6. Cook on Combination: TURBO-BAKE 200°C + GRILL 1 + SIMMER for 10 mins.
7. Place tops back on peppers and cook on Combination: TURBO-BAKE 200°C + GRILL 1
+ SIMMER for a further 5 mins.

Ingredients
1 cauliflower, trimmed Cauliflower Cheese Serves 4
90 ml (6 tbsp) water
25 g (1 oz) butter
Dish: shallow casserole Oven Accessory: glass turntable + metal tray
25 g (1 oz) flour
3 ml (1/2 tsp) French mustard 1. Place cauliflower upside down in a bowl. Add water. Cover and cook on MEDIUM power for
300 ml (1/2 pt) milk 10 mins. or until tender. Drain.

A N D
seasoning to taste 2. Melt butter on HIGH power for 15-30 secs. Stir in flour and mustard. Cook for a further
Topping: 15 secs. Add milk gradually. Stir well and season. Cook on HIGH power for 2-3 mins. or until
75 g (3 oz) grated red cheese sauce is thick and bubbling. Stir once halfway during cooking.
15 ml (1 tbsp) brown breadcrumbs
3. Stir in 60 g (4 tbsp) grated cheese. Pour the sauce over the cauliflower. Top with remaining

V E G E T A B L E S
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 Vegetable Curry Serves 4
salt
2 cloves of garlic, chopped
Dish: 3 litre (6 pt) casserole Oven Accessory: glass turntable
pinch cayenne pepper
10 ml (2 tsp) ground coriander 1. Sprinkle the aubergine liberally with salt in a colander. Stand for 30 mins. to remove bitter
5 ml (1 tsp) ground cumin juices. Rinse well under cold water and drain.
5 ml (1 tsp) turmeric 2. Combine garlic, spices and oil in casserole, cover and cook on HIGH power for 2 mins.
15 ml (1 tbsp) oil
3. Add all other ingredients to casserole, except cashews. Cover and cook on HIGH power for
2.5 cm (1") root ginger, peeled and sliced
10 mins. then SIMMER power for 30-40 mins. or until vegetables are soft. Stir occasionally.
1 small cauliflower, divided into florets
2 medium potatoes, diced 4. Sprinkle with cashews and serve with boiled rice.
100 g (4 oz) green beans, sliced
1 fresh chilli, deseeded and sliced N.B. This recipe is best cooked in advance, chilled and then reheated to allow the flavours to
150 ml (1/4 pt) vegetable stock develop.
397 g (14 oz) can chopped tomatoes
100 g (4 oz) cashew nuts

83
 Sauces
CONTAINER SIZE STIRRING – IMPORTANT POWER LEVEL
Always use a container or jug at least twice Sauces/gravy should be thoroughly stirred Most sauces require HIGH Power for
the capacity of the sauce, to avoid boiling before, during and after cooking, to avoid cooking. Sauces containing eggs should be
over. any eruptions and to result in a smooth cooked on SIMMER power.
sauce.
COVERING WOODEN SPOONS
REHEATING Do not leave wooden spoons in the sauce
DO NOT cover sauces when cooking.
Sauces can be made in advance and when cooking. The wood may dry out and
reheated by microwave. Reheat on HIGH burn. NEVER LEAVE metal spoons in the
power and stir halfway. sauce.

Ingredients
30 g (1 oz) butter White Pouring Sauce
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.
4. Cook for 2 mins. on HIGH power. Stir and cook for a further 3 mins. Sauce should be smooth
S A U C E S

and glossy and coat the back of a spoon.

Variations of White Sauce
Parsley Stir 60 ml (4 tbsp) chopped parsley and 15 ml (1 tbsp) lemon juice into sauce halfway through
cooking time.
Onion Cook 1 small onion in the butter for 30 secs. on HIGH power before adding the flour and milk.
Cheese Stir in 75 g (3 oz) grated cheese at the end of cooking time.

Ingredients
30 ml (2 tbsp) custard powder Custard
15 ml (1 tbsp) sugar
600 ml (1 pt) cold milk 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 Hollandaise Sauce
30 ml (2 tbsp) white wine vinegar
100 g (4 oz) chilled, unsalted butter, cut into Dish: 1 litre (2 pt) jug Oven Accessory: glass turntable
cubes
1. Place egg yolks and vinegar in a jug. Beat well.
pepper
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 Tomato Sauce Serves 4
1 celery stick, finely chopped
1 carrot, finely chopped
Dish: large casserole Oven Accessory: glass turntable
25 g (1 oz) butter
2 cloves garlic, crushed 1. Place onion, celery, carrot and butter in casserole, cover and cook on HIGH power for
2 x 396 g (14 oz) cans of tomatoes 4-5 mins. or until soft. Add the garlic, tomatoes, herbs and wine or stock.
3 ml (1/2 tsp) each of basil, oregano and 2. Re-cover and cook on MEDIUM power for 10-15 mins. Liquidise then press through a sieve
ground bay leaves for a smooth sauce.
150 ml (1/4 pt) red wine or vegetable stock
salt and pepper

Ingredients
25g (1oz) butter Chocolate Sauce
75g (3oz) caster sugar
75g (3oz) soft brown sugar
Dish: 1 litre (2 pt) jug Oven Accessory: glass turntable
50g (2oz) cocoa powder
3 ml (1/2 tsp) vanilla essence 1. Melt butter in a large bowl on HIGH power for 20-30 secs.
300ml (1/2 pt) milk 2. Stir in sugars, cocoa powder and vanilla essence.
3. Gradually add milk, stirring well.
4. Cook on HIGH power for 2 mins. Stir well. Repeat this again three more times or until you

S A U C E S
achieve a smooth and glossy consistency that coats the back of a spoon.

Ingredients
2 eggs Custard Sauce
25g (1oz) caster sugar
300ml (1/2 pt) milk
Dish: 1 litre (2 pt) jug Oven Accessory: glass turntable
5 ml (1 tsp) vanilla essence
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 Gravy
30 ml (2 tbsp) flour
300 ml (1/2 pt) stock Dish: 1 litre (2 pt) jug Oven Accessory: glass turntable
salt and pepper
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
 Pastry
Ingredients
225 g (8 oz) plain flour Shortcrust Pastry
pinch salt
100 g (4 oz) margarine 1. Place flour and salt into a mixing bowl. Rub the margarine into the flour until the mixture
45 ml (3 tbsp) cold water 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.

Ingredients
50 g (2 oz) butter Choux Pastry
150 ml (1/4 pt) water
65 g (21/2 oz) plain flour sifted
Dish: large jug Oven Accessory: glass turntable
2 eggs, lightly beaten
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.
P A S T R Y

3. Beat in eggs one at a time, beating vigorously until mixture is smooth and glossy.

Ingredients
225 g (8 oz) self-raising flour Suetcrust Pastry
3 ml (1/2 tsp) salt
100 g (4 oz) shredded suet
1. Mix together flour, salt and suet.
105 ml (7 tbsp) cold water
2. Add water and mix to a soft dough. Knead lightly until smooth.

Ingredients
1 small potato, thinly sliced Savoury Potato Plait Serves 4-6
200 g (7 oz) puff pastry
1 small onion, sliced
Dish: baking sheet (round) Oven Accessory: glass turntable + metal tray
small apple, peeled, cored and sliced
salt and pepper to taste 1. Cook potato in a shallow dish with 60 ml (4 tbsp) water, covered for 3 mins. on HIGH power.
75 g (3 oz) cheese, grated or crumbled, eg. Drain.
Stilton, Roule etc. 2. Roll out the pastry to an oblong 25 x 27 cm (10 x 11"). Lift onto baking sheet. With a knife,
Glaze: cut each side of the long edges diagonally at 2.5 cm (1") intervals, to give strips which will
1 egg, beaten 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.

86
Ingredients
Filling: Minced Beef and Onion Pie Serves 4
350 g (12 oz) lean minced steak
1 medium onion, chopped
450 ml (3/4 pt) hot beef stock Dish: large casserole + lid + 20 cm (8") pie plate
15 ml (1 tbsp) tomato puree Oven Accessory: glass turntable + metal tray
5 ml (1 tsp) yeast extract (Marmite®) 1. Combine all filling ingredients except thickening in casserole dish. Cover and cook on HIGH
salt and pepper power for 5 mins. then MEDIUM power for 15 mins. Mix gravy thickening with water and stir
10 ml (2 tsp) gravy thickening 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
350 g (12 oz) shortcrust pastry
for serving and fill pie. Roll out remaining pastry for a lid and place on top of mince, sealing
beaten egg to glaze
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.

Ingredients
1 quantity of suet pastry (page 86) Baked Jam Roly Poly Pudding Serves 4
75 ml (5 tbsp) seedless raspberry jam
milk to glaze Dish: 1 kg (2 lb) loaf dish Oven Accessory: glass turntable + metal tray

P A S T R Y
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 Apple Pie Serves 4-6
5 ml (1 tsp) cinnamon
30 ml (2 tbsp) sultanas Dish: 20 cm (8") pie plate Oven Accessory: glass turntable + metal tray
2 cooking apples, peeled, cored and sliced
1. Preheat oven on CONVECTION 210°C.
15 ml (1 tbsp) lemon juice
350 g (12 oz) puff pastry 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
 Ingredients
1 quantity of choux pastry (page 86) Chocolate Eclairs Makes 12
150 ml (1/4 pt) whipping cream
100 g (4 oz) icing sugar, sieved Dish: baking sheet Oven Accessory: wire shelf + enamel shelf
10 ml (2 tsp) cocoa powder
1. Pre-heat the oven on CONVECTION 200°C.
15 ml (1 tbsp) hot water
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.

Ingredients
225 g (8 oz) shortcrust pastry (page 86) Lemon Meringue Pie Serves 6
Filling:
45 ml (3 tbsp) cornflour Dish: 20 cm (8") flan dish Oven Accessory: glass turntable + metal tray + low rack
150 ml (1/4 pt) water
1. Pre-heat oven on CONVECTION 190°C.
P A S T R Y

2 lemons, juice and grated rind of

100 g (4 oz) sugar 2. Roll out pastry to line flan dish. Prick all over with a fork. Chill.
2 egg yolks 3. Cook on HIGH power for 3-4 mins. or until dry.
Meringue: 4. Place cornflour, water and lemon juice and rind in a jug. Heat on HIGH power for 2 mins.
100 g (4 oz) caster sugar Whisk until smooth. Add sugar. Cool slightly. Add egg yolks. Mix well. Pour into pastry case.
2 egg whites 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.

Ingredients
50g (2oz) butter Congress Tarts Makes 24
50g (2oz) caster sugar
1 egg, beaten Dish: 2 x 12 hole bun tins 32 x 24cm (121/2 “ x 91/2 “), greased
1/
2 tsp almond essence Oven Accessory: enamel shelf + wire shelf
75g (3oz) ground rice
1. Pre-heat oven on CONVECTION 170°C with both enamel and wire shelf in position.
350g (12oz) shortcrust pastry
raspberry jam 2. Roll out the shortcrust pastry to a thickness of approximately 3 mm. (1/8”). Cut out 24 circles
using a 7.5 cm (3”) pastry cutter. Place in bun tins.
3. Cream together butter and sugar until light and fluffy.
4. Add beaten egg gradually and then almond essence.
5. Fold ground rice into mixture
6. Place 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.

88
Ingredients
600 g (1 lb 5 oz) dessert apples such as Apple Strudel Serves 4
Granny Smith’s, cored, peeled and roughly
chopped Oven Accessory: enamel shelf, greased
juice of 1/2 lemon 1. Preheat the oven empty on CONVECTION 180°C.
50 g (2 oz) golden caster sugar
2. Put the apples and juice into a bowl and toss together.
50 g (2 oz) walnuts, roughly chopped
50 g (2 oz) sultanas 3. Add the sugar, walnuts, sultanas, cinnamon and almonds and mix together.
5 ml (1 tsp) ground cinnamon 4. Take three sheets of filo pastry and brush with melted butter. Place each one with the
50 g (2 oz) ground almonds shortest edge towards you. Overlap the 2nd sheet onto the 1st sheet by 5-6 cms along the
225 g (8 oz) filo pastry long edge and repeat with the 3rd sheet overlapping the second.
50 g (2 oz) butter, melted 5. Place three more sheets of filo on top, in the same way as in step 4.
icing sugar to serve 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.

Ingredients
Pastry: Pecan Pie Serves 8
100 g (4 oz) margarine

P A S T R Y
25 g (1 oz) butter Dish: 23 cm (9") flan tin Oven Accessory: glass turntable + metal tray + low rack
175 g (6 oz) plain flour 1. Preheat the oven on CONVECTION 200°C.
pinch salt
2. Cream together fats. Gradually stir in the sieved flour and salt, to form a smooth dough and
Filling:
chill.
3 eggs
3. Place in flan tin, press mixture evenly over the base and up the sides. Bake blind for 15-20
15 ml (1 tbsp) milk
mins. on CONVECTION 220°C or until dry.
150 ml (1/4 pt) maple/corn syrup
50 g (2 oz) butter 4. Beat together the eggs and milk in a bowl.
175 g (6 oz) demerara sugar 5. In a large Pyrex® bowl place the maple syrup, butter, sugar and vanilla essence. Cook on
3 ml (1/2 tsp) vanilla essence HIGH power for 2-3 mins. or until the sugar has dissolved.
175 g (6 oz) pecan nuts 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.
Ingredients
125 g (1 oz) butter Chicken & Stilton Pie Serves 4
200 g (7 oz) leeks, chopped
50 g (2 oz) plain flour
Dish: 20 cm (8") gratin dish Oven Accessory: glass turntable + metal tray
450 ml (3/4 pt) milk
150 g (5 oz) stilton 1. Place the butter and leeks in a bowl, cover and cook on HIGH power for 4-5 minutes or until
400 g (14 oz) cooked chicken, cubed soft.
250 g (9 oz) ready prepared 2. Add the flour, stir well then gradually add the milk and cook on HIGH power for 4 mins
shortcrust pastry, chilled 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
 Puddings and Desserts
Ingredients
butter for greasing Creamy Rice Pudding Serves 2
225 ml (8fl. oz) evaporated milk
350 ml (12fl. oz) water
Dish: large bowl Oven Accessory: glass turntable
50 g (2 oz) short grain rice
25 g (1 oz) caster sugar 1. Butter the bowl. Mix the milk and water together. Pour into the bowl and stir in the rice and
sugar. Cover.
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.
D E S S E R T S

4. Leave to stand for 5 mins. to thicken further before serving.

Ingredients
150 g (5 oz) self-raising flour Steamed Suet Sponge Pudding Serves 4
pinch of salt
50 g (2 oz) caster sugar Dish: 1 litre (2 pt) pudding basin Oven Accessory: glass turntable
50 g (2 oz) suet
1. In a mixing bowl, sift together the flour and salt. Stir in sugar and suet.
1 egg
2. Make a well in the centre and add beaten egg and milk.
150 ml (1/4 pt) milk
A N D

Mix to a soft dropping consistency.

30 ml (2 tbsp) jam or golden syrup
Optional: Add 1 tbsp of sultanas. 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.
P U D D I N G S

Ingredients
15 ml (1 tbsp) brown sugar Pineapple Upside Down Pudding Serves 4
small can of pineapple slices, drained
4 glacé cherries, halved Dish: 20 cm (8") round dish, lightly greased
100 g (4 oz) margarine
Oven Accessory: glass turntable + metal tray
100 g (4 oz) caster sugar
1. Sprinkle sugar on base of dish, arrange pineapple slices and cherry halves on top of sugar in
2 eggs
the base.
100 g (4 oz) self-raising flour
30 ml (2 tbsp) milk 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.

90
Ingredients
150 ml (1/4 pt) water Creme Caramel Serves 4
100 g (4 oz) caster sugar
3 eggs Dish: 15 cm (6") souffle dish Oven Accessory: glass turntable
3 ml (1/2 tsp) vanilla essence
1. Put water and the 100 g (4 oz) of sugar in a souffle dish. Cook on HIGH power for 2-3 mins.
30 ml (2 tbsp) caster sugar
or until sugar has dissolved. Continue cooking on HIGH power for 6-10 mins. until sugar has
300 ml (1/2 pt) cold milk 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

D E S S E R T S
custards for approx. 11-13 mins. on SIMMER power.

Ingredients
4 medium egg whites Strawberry Roulalde
200g (7 oz) caster sugar
5 ml (1 tsp) cornflour Dish: swiss roll tin 23 x 33cm (13”x 9”), greased and lined with baking parchment
5 ml (1 tsp) malt vinegar Oven Accessory: wire shelf
5 ml (1 tsp) vanilla extract 1. Preheat the oven on CONVECTION 150°C with the wire shelf in position.
40g (11/2 oz) flaked almonds 2. Whisk the egg whites until stiff but not dry.
3. Slowly whisk in the sugar until the mixture is thick and glossy.
Filling

A N D
4. Blend the cornflour, vinegar and vanilla extract to a smooth paste, in a separate bowl and
300ml ( 1/2 pt) double cream, softly whipped then whisk into egg whites.
250g (9 oz) strawberries, sliced
5. Spoon into the tin and gently level the top.
6. Sprinkle with flaked almonds.

P U D D I N G S
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.

Ingredients
75 g (3 oz) butter Baked Lemon Cheesecake Serves 8
175 g (6 oz) digestive biscuits, crushed
5 ml (1 tsp) cinnamon Dish: 20 cm (8") deep Pyrex® dish, greased
Filling: Oven Accessory: glass turntable + metal tray + low rack
175 g (6 oz) cream cheese 1. Melt butter on HIGH power for 1-2 mins. or until melted. Stir in biscuits and cinnamon. Press
175 g (6 oz) cottage cheese into base of dish.
75 g (3 oz) caster sugar 2. Blend cream cheese and cottage cheese together until smooth, add sugar, cornflour, lemon
25 g (1 oz) cornflour rind, soured cream and egg yolks.
1 lemon, grated rind of 3. Whisk egg whites until stiff and carefully fold into the cheese mixture. Sprinkle the sultanas
150 ml (1/4 pt) soured cream over the biscuit base and pour over the filling mixture.
2 eggs, separated 4. Cook on Combination: TURBO-BAKE 250°C + GRILL 3 + LOW power for 8-9 mins. or
50 g (2 oz) sultanas until the filling has set and is golden brown. Chill before serving.

91
 Ingredients
Pudding: Chocolate Saucy Pudding with toffee sauce
75 g (3 oz) plain chocolate
30 ml (2 tbsp) milk
Dish: 1.2 litre (2 pt) pudding basin Oven Accessory: glass turntable
175 g (6 oz) margarine
1. Line the base of a 1.2 litre (2 pt) pudding basin with a circle of greaseproof paper.
175 g (6 oz) light muscovado sugar
2 eggs 2. Melt the chocolate with the milk on HIGH power for 1 min. – mix until smooth.
175 g (6 oz) fresh white breadcrumbs 3. Mix the margarine and sugar together, add the cooled chocolate and eggs.
30 ml (2 tbsp) cocoa powder 4. Add the breadcrumbs and cocoa powder and mix well.
Sauce: Fill the basin with the mixture and cook on HIGH power for 6-7 mins. or until cooked. Leave
225 g (8 oz) vanilla flavoured toffees to stand for 5 mins. before turning out.
150 ml (1/4 pt) milk 5. Meanwhile, prepare the sauce by combining all ingredients in a large jug and cook on HIGH
15 g (1/2 oz) butter power for 2-3 mins. or until smooth. Stir vigorously and pour over the pudding.
D E S S E R T S

Ingredients
6 slices of bread, buttered and cut in half Bread and Butter Pudding Serves 4
diagonally
75 g (3 oz) mixed dried fruit Dish: 20 x 25 cm (8 x 10") oblong, greased dish
450 ml (3/4 pt) milk Oven Accessory: glass turntable + metal tray
3 eggs
1. Arrange the bread and fruit in the prepared dish.
25 g (1 oz) caster sugar
3 ml (1/2 tsp) nutmeg 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

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.
P U D D I N G S

Ingredients
4 medium sized cooking apples Apricot + Marzipan Baked Apples Serves 4
100g (4 oz) marzipan
400g (14 oz) can apricot halves 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, Fruit Crumble Serves 4
prepared (e.g. apples, plums, rhubarb,
gooseberries, blackcurrants) Dish: suitable sized, heatproof dish
sugar to taste Oven Accessory: glass turntable + metal tray + low rack
Crumble Topping:
1. Layer prepared fruit in the dish. Add sugar to taste, depending on the sharpness of the fruit.
75 g ( 3 oz) butter
175 g (6 oz) plain flour 2. Rub butter into the flour until mixture resembles fine breadcrumbs. Stir in the sugar.
75 g (3 oz) sugar 3. Sprinkle the crumble over the fruit, so that it is completely covered.
4. Cook on Combination: CONVECTION 230°C + SIMMER power* for 15 - 20 minutes, or
until golden brown.

D E S S E R T S
Ingredients
1 cooking apple, peeled and grated Christmas Pudding Serves 6-8
1 carrot, peeled and grated
1 orange, juice and grated rind of Dish: 1.3 litre (21/2 pt) pudding basin lightly greased Oven Accessory: glass turntable
400 g (14 oz) mixed dried fruit
45 ml (3 tbsp) brandy
1. Place apple and carrot in a large bowl. Cover and cook on HIGH power for 5 mins. Beat well
15 ml (1 tbsp) black treacle
to make a thick puree.
50 g (2 oz) self-raising flour
pinch of salt 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.

A N D
15 ml (1 tbsp) cocoa
5 ml (1 tsp) mixed spice 3. Press into the pudding basin. Cover with greaseproof paper and cook on HIGH power for
3 ml (1/2 tsp) nutmeg 4 mins. Stand for 5 mins. Cook on HIGH power for another 2 mins. or until just firm.
100 g (4 oz) shredded suet NB. One of the advantages of using your microwave to make this traditional pudding is that it
150 g (5 oz) fresh breadcrumbs can be made the week before Christmas and stored in a cool dry place. Do not attempt to

P U D D I N G S
50 g (2 oz) mixed peel make the pudding earlier than this, since the flavour will not improve with keeping, unlike a
50 g (2 oz) flaked almonds tradionally steamed pudding.
2 eggs, beaten

Ingredients
75 g (3 oz) butter Italian Banana and Toffee Pudding
75 g (3 oz) golden syrup
75 g (3 oz) soft dark sugar Dish: 21 cm x 23 cm (8" x 9") Pyrex® dish
4 bananas, peeled and sliced Oven Accessory: glass turntable + metal tray + low rack
150 ml (1/4 pt) double cream
150 ml (1/4 pt) milk 1. Place the butter, syrup and sugar in a bowl and cook on HIGH power for 3 - 4 minutes, or
250 g (9 oz) Italian bread i.e. Panettone, until bubbling. Stir frequently. Stir in the bananas.
sliced 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
 Baking Guidelines
Cakes marked with an asterix * are suitable MIXING/BEATING EGGS
for use on AUTO CAKE program. Cakes cooked by microwave need to be well The following recipes have been tested using
mixed, but not over beaten. Generally it is medium eggs. Using a different size of egg
COVERING
unnecessary to cream butter and sugar or may affect cooking times.
Just as you wouldn’t cover a cake baked in a
beat eggs in an electric mixer or food
traditional oven, NEVER cover your cakes.
processor. Do not attempt to cook
DISH SIZE/SHAPE whisked/fatless sponges, or any cakes
Always use the exact dish size stated in the containing whisked egg white.
following recipes, otherwise cooking times
and results will be affected.
Ingredients
800 g (1 lb 12 oz) currants
Celebration Cake
375 g (13 oz) sultanas
375 g (13 oz) raisins Dish: 27 cm (11") round tin, greased and lined
250 g (9 oz) glacé cherries Oven Accessory: glass turntable + metal tray + low rack
150 g (5 oz) almonds, flaked 1. Preheat oven on CONVECTION 140°C.
600 g (1 lb 5 oz) plain flour 2. Prepare the tin by lining with a double layer of greaseproof paper on the inside and tie a
5 ml (1 tsp) mixed spice double band of brown paper around the outside.
5 ml (1 tsp) cinnamon
500 g (1 lb 2 oz) butter or margarine 3. Mix together all the fruit and nuts.
B A K I N G

500 g (1 lb 2 oz) sugar 4. Sift flour and spices.

1/
2 lemon, grated rind of 5. Cream the butter, sugar and lemon rind until pale and fluffy. Add the eggs one at a time,
9 eggs beating well after each addition.
45 ml (3 tbsp) brandy 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 Victoria Sandwich
175 g (6 oz) caster sugar
3 eggs Dish: 2 x 20 cm (8") cake tins, greased and lined
175 g (6 oz) self-raising flour 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
225 g (8 oz) plain flour Gingerbread *
pinch salt
10 ml (2 tsp) ground ginger
Dish: 18 cm (7") square tin lined with 2 strips to form cross shape
10 ml (2 tsp) baking powder
Oven Accessory: glass turntable + metal tray
3 ml (1/2 tsp) bicarbonate of soda
100 g (4 oz) soft brown sugar 1. Sift the flour, salt, ginger, baking powder and bicarbonate of soda.
75 g (3 oz) butter or margarine 2. Warm the sugar, fat, treacle and syrup on HIGH power for 30-60 secs.
75 g (3 oz) treacle
3. Whisk the milk and egg together. Make a well in the centre of the dry ingredients and pour in
75 g (3 oz) golden syrup
the liquid and syrup, mixing thoroughly.
150 ml (1/4 pt) milk
1 egg, beaten 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.

Ingredients
150 g (5 oz) butter Fruity Cream-cheese Cake *
10 ml (2 tsp) grated lemon rind
125 g packet of cream cheese
Dish: 20 cm (8") round cake tin, lined Oven Accessory: glass turntable + metal tray
225 g (8 oz) caster sugar
3 eggs, beaten 1. Cream together butter, lemon rind, cream cheese and sugar until light and fluffy.

B A K I N G
100 g (4 oz) plain flour 2. Add eggs a little at a time beating well after each addition.
100 g (4 oz) self-raising flour
3. Fold in sifted flours, sultanas and quartered cherries. Spread mixture into tin. Cook on
150 g (5 oz) sultanas
Combination: CONVECTION 160°C + WARM power for 45-50 mins. or until cooked.
150 g (5 oz) glacé cherries

Ingredients
250 g (9 oz) butter Orange Syrup Cake *
225 g (8 oz) caster sugar
5 eggs
Dish: 23 cm (9") round tin, base lined Oven Accessory: glass turntable + metal tray
275 g (10 oz) plain flour
10 ml (2 tsp) baking powder 1. Beat butter and sugar until light and creamy. Gradually beat in the eggs.
salt 2. Sift the flour, baking powder and salt over the creamed mixture and lightly fold in with the
grated rind of an orange finely grated rind of one orange.
Syrup:
3. Turn the mixture into the prepared tin and cook on Combination: CONVECTION 160°C +
125 ml (4 fl.oz) fresh orange juice
SIMMER power for 20-25 mins. or until cooked.
15 ml (1 tbsp) grated orange rind
75 g (3 oz) icing sugar 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 Carrot Cake *
10 ml (2 tsp) bicarbonate of soda
10 ml (2 tsp) baking powder
Dish: 23 cm (9") round tin, base lined Oven Accessory: glass turntable + metal tray
10 ml (2 tsp) cinnamon
10 ml (2 tsp) nutmeg 1. Sieve the flour, bicarbonate of soda and baking powder into a bowl with the cinnamon and
250 g (9 oz) dark brown sugar nutmeg.
225 ml (8 fl.oz) vegetable oil 2. Mix in the brown sugar and make a well in the centre.
3 eggs, beaten
3. Add the oil and beaten eggs. Beat well until all the ingredients are combined. Stir in the
350 g (12 oz) carrots, grated
grated carrot and sultanas, spoon into the prepared cake tin and cook on Combination:
75 g (3 oz) sultanas
CONVECTION 160°C + WARM power for 40 mins. or until cooked and well risen. Allow to
Cream Cheese Topping:
75 g (3 oz) butter cool in the tin.
100 g (4 oz) cream cheese 4. Cream the butter and cream cheese until smooth. Stir in sieved icing sugar.
225 g (8 oz) icing sugar 5. Decorate the cooled cake with the cream cheese topping.

Ingredients
175 g (6 oz) margarine Spicy Apple Cake * Serves 10-12
175 g (6 oz) brown sugar
3 eggs
B A K I N G

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

Ingredients
1 banana, large Banana Cake *
3 ml (1/2 tsp) vanilla flavouring
75 g (3 oz) butter
Dish: 18 cm (7") cake tin, lined with greaseproof paper
100 g (4 oz) granulated sugar
Oven Accessory: glass turntable + metal tray
150 g (5 oz) self-raising flour
3 ml (1/2 tsp) salt 1. Peel the banana and mash until smooth with the vanilla flavouring.
11/2 ml (1/4 tsp) bicarbonate of soda 2. Place the butter and sugar in a bowl and melt on HIGH power for 1 minute, or until soft.
2 eggs 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) currants Dundee Cake *
100 g (4 oz) sultanas
100 g (4 oz) raisins
Dish: 20 cm (8") round tin, greased and lined
50 g (2 oz) whole almonds, blanched and
chopped, reserve 6 whole for decoration Oven Accessory: glass turntable + metal tray
225 g (8 oz) butter or margarine 1. Mix the chopped nuts, fruit, peel and flour together.
225 g (8 oz) soft brown sugar 2. Cream the fat, sugar and lemon rind until pale and fluffy. Beat in the eggs one at a time.
grated rind of one lemon
4 eggs 3. Fold in the dry ingredients. Spoon mixture into tin and hollow out the centre slightly. Split the
275 g (10 oz) plain flour reserve almonds, and arrange on top. Cook on Combination: CONVECTION 160°C +
100 g (4 oz) chopped mixed peel. WARM power for 40 mins.

Ingredients
100 g (4 oz) soft margarine Coffee Walnut Cake *
100 g (4 oz) caster sugar
2 eggs, beaten
Dish: 18 cm (7") round cake tin, greased and lined
115 g (41/2 oz) self raising flour
2 ml (1/4 tsp) salt Oven Accessory: glass turntable + metal tray
3 ml (1/2 tsp) mixed spice 1. Cream margarine and sugar until light and fluffy. Gradually add the eggs. Fold in the dry
15 ml (1 tbsp) Camp coffee essence ingredients. Add coffee essence, milk, treacle and walnuts. Stir well.
30 ml (2 tbsp) milk

B A K I N G
2. Spoon into tin and cook on Combination: CONVECTION 160°C + WARM power for
10 ml (2 tsp) black treacle
25-30 mins. Cool. Cut in half.
50 g (2 oz) chopped walnuts
Icing: 3. Beat all icing ingredients together until smooth. Sandwich cake together with half the icing and
50 g (2 oz) soft margarine spread the remainder over the top. Decorate with whole walnuts.
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 Fruit Crumble Slice Makes 24 squares
350g (12 oz) plain flour, sifted
50g (2 oz) golden caster sugar Dish: swiss roll tin 23 x 33cm (13”x 9”), greased
2 medium eggs, beaten Oven Accessory: wire shelf
2 tbsp semolina 1. Pre-heat the oven on CONVECTION 200°C with the wire shelf on the lower level.
350g (12 oz) dessert apples, sliced
For the crumble 2. Rub the butter into the flour and then stir in the sugar.
100g (4 oz) plain flour, sifted 3. Add the eggs and form into a dough.
100g (4 oz) porridge oats 4. Press the dough into the prepared tin and level it out.
100g (4 oz) golden caster sugar
1 tsp cinnamon 5. Sprinkle the semolina over the dough and top with an even layer of apples.
125g (41/2 oz) unsalted butter, diced 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
 Ingredients
250g (9 oz) butter Pecan Sour Cream Cake
5 ml (1 tsp) vanilla essence
150g (5 oz) caster sugar Dish: 23cm (9”) cake tin, lined with greaseproof paper
2 eggs, beaten
Oven Accessory: glass turntable + metal tray
284ml (10 fl.oz) soured cream
225g (8 oz) plain flour 1. Cream together butter, essence and sugar until light and fluffy.
75g (3 oz) self raising flour 2. Add the eggs a little at a time, beating well after each addition.
5 ml (1 tsp) bicarbonate of soda 3. Stir in the soured cream and then fold in the sifted flours and soda.
100g (4 oz) pecan nuts, finely chopped 4. Spread half the cake mixture into the prepared tin. Sprinkle over the combined pecan nuts,
25 g (1 oz) brown sugar brown sugar and cinnamon.
3 ml (1/2 tsp) ground cinnamon
5. Cover with the remaining cake mixture.
Decoration
100g (4 oz) pecan nuts, whole 6. Arrange the whole pecan nuts on the top and cook on Combination: CONVECTION 160°C
60 ml (4 tbsp) maple syrup + WARM power for 40-45 mins. or until cooked.
7. Brush with maple syrup and allow to cool in the tin.

Ingredients
3 medium eggs, beaten Swiss Roll
125g (41/2 oz) caster sugar
125g (41/2 oz) plain flour Dish: swiss roll tin 33 x 23cm (13”x 9”), greased and lined with baking parchment
Oven Accessory: wire shelf
Filling 1. Preheat oven on CONVECTION 200°C with wire shelf in position on lower level.
jam or cream
B A K I N G

2. Whisk eggs and sugar together in a heatproof bowl until blended.

icing sugar to dredge
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.

Ingredients
175g (6 oz) golden syrup Boiled Fruit Cake
150g (5 oz) margarine
150ml (1/4 pt) milk Dish: 20cm (8”) cake tin, greased and lined with greaseproof paper
450g (1 lb) mixed dried fruit Oven Accessory: glass turntable + metal tray
225g (8 oz) plain flour 1. Place syrup, margarine, milk and fruit in a bowl. Heat on HIGH power for 5 mins. stirring
10ml (2 tsp) mixed spice
twice. Cool slightly.
pinch salt
10ml (2 tsp) baking powder 2. Sieve in dry ingredients and mix in eggs. Beat well.
2 eggs, beaten 3. Pour into tin and sprinkle with demerara sugar.
25g (1 oz) Demerara sugar (optional) 4. Cook on Combination: CONVECTION 160°C + WARM power for 45-50 mins. or until
cooked.
98
Ingredients
Basic Cookie Dough: American Cookies
100 g (4 oz) butter
100 g (4 oz) caster sugar
Dish: 2 baking trays 30 x 21.5 cms (111/2 x 8”) Oven Accessory: enamel shelf + wire shelf
1 egg, beaten
175 g (6 oz) plain flour 1. Preheat oven on CONVECTION 170°C
Variations: 2. Cream together the butter and sugar until pale, then beat in the egg.
White Chocolate and Pistachio Nut 3. Mix in the flour until well combined and add the chosen additions.
100 g (4 oz) white chocolate, chopped
50 g (2 oz) pistachio nuts, chopped 4. Place walnut-sized spoonfuls of dough well apart on greased baking trays, flatten slightly
Marzipan and Cherry with a fork and cook on CONVECTION 170°C for 10-15 mins. or until golden.
100 g (4 oz) glace cherries 5. Remove from baking sheet and allow to cool on a wire rack.
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
Boston Brownies

B A K I N G
100 g (4 oz) plain chocolate
100 g (4 oz) butter
100 g (4 oz) soft dark brown sugar
Dish: 20 cm (8") square dish lined with greaseproof
100 g (4 oz) self-raising flour
Oven Accessory: glass turntable + metal tray + low rack
10 ml (2 tsp) cocoa powder
pinch salt 1. Place chocolate and butter in a bowl and cook on HIGH power for 1 min. or until chocolate
2 eggs, beaten has melted.
3 ml (1/2 tsp) vanilla essence 2. Stir in all other ingredients and beat well.
100 g (4 oz) walnuts, chopped
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.

Ingredients
225 g (8 oz) self-raising flour Fruit Scones Makes 10
pinch salt
5 ml (1 tsp) baking powder Dish: baking tray 30 x 21.5cms (111/2 x 8”) Oven Accessory: enamel shelf
50 g (2 oz) butter
1. Preheat oven on CONVECTION 210°C
25 g (1 oz) caster sugar
50 g (2 oz) sultanas 2. Sift the flour, salt and baking powder together. Rub in fat until the mixture resembles fine
80 ml (51/2 tbsp) milk breadcrumbs. Add sugar and sultanas.
beaten egg to glaze 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
Ingredients
175g (6oz) butter Fairy Cakes Makes 24
175g (6oz) caster sugar
3 eggs, beaten Dish: 2 x 12 hole bun tins 32cm x 24cm (12 1/2” x 9 1/2”) + 24 paper cake cases
175g (6oz) self raising flour 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 Lemon and Raisin Flapjacks
75 g (3 oz) porridge oats
50 g (2 oz) dark muscovado sugar Dish: 21 cm x 23 cm (8” x 9”) Pyrex® dish, greased
75 g (3 oz) butter
For the Topping: Oven Accessory: glass turntable + metal tray + low rack
25 g (1 oz) butter 1. Place the flour, oats and sugar in a bowl and rub in the butter. Press the mixture into the
3 eggs, beaten greased dish and press until smooth.
175 g (6 oz) light muzcovado sugar 2. Cook on HIGH power for 3 mins. or until firm. Allow to cool.
150 g (5 oz) raisins
3. Place the butter in a small bowl and cook on HIGH power for 30-60 seconds or until melted.
75 g (3 oz) dessicated coconut
1 lemon, grated rind plus 30 ml juice 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 Streusel Topped Fruit Muffins Makes 12
50g (2oz) butter
75g (3oz) plain flour Dish: 2 x 6 hole muffin tins + 12 paper muffin cases
30ml (2tbsp) granulated sugar Oven Accessory: enamel shelf + wire shelf
15ml (1 tbsp) ground mixed spice 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.
200g (7oz) plain flour 2. Sift together the flour, bicarbonate, baking powder and salt. Stir in the sugar.
3 ml (1/2 tsp) bicarbonate of soda
10 ml (2 tsp) baking powder 3. Melt butter for the muffins on HIGH power for 30 secs - 1 min. Cool slightly then mix in the
pinch salt buttermilk and egg.
75g (3oz) caster sugar 4. Preheat oven on CONVECTION 200°C with the enamel shelf and wire shelf in position.
75g (3oz) butter 5. Lightly stir the buttermilk mixture into the flour mixture.
200ml (7fl.oz) buttermilk
6. Fold fruit in gently.
1 medium egg, beaten
175g (6oz) fresh or frozen berries, 7. Divide mixture equally between 12 muffin cases.
raspberries or blueberries are ideal 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
STERILIZING JARS DISH SIZE WE DO NOT RECOMMEND THAT YOU
Jam jars can be sterilized by microwave Always use a very large pyrex bowl. DO NOT USE YOUR MICROWAVE TO STERILIZE
ready for your jams. Half fill with water and attempt to use jam pans or saucepans in your BABIES’ BOTTLES.
heat them on HIGH power until water boils microwave. (See details on page 39,40)
(approx. 3 mins. for 2 jars). Empty and drain DO NOT SEAL PRESERVING JARS IN
upside down on kitchen paper. The jars DO NOT LEAVE JAMS UNATTENDED
DURING COOKING BECAUSE OF THE YOUR MICROWAVE.
should be warm when filled with jam.
HIGH SUGAR CONTENT. SETTING POINT
If you wish to cook larger quantities than
given in the recipes below, revert to the COVERING To determine whether setting point is
traditional hob method, using a traditional Do not cover preserves whilst cooking, apart reached, place a couple of drops of jam or
recipe. from if recommended in the recipe. 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.
Ingredients
450 g (1 lb) soft fruit, washed Soft Fruit Jam Makes approx. 11/2 lbs jam
450 g (1 lb) caster sugar
30 ml (2 tbsp) lemon juice Dish: large bowl Oven Accessory: glass turntable
5 ml (1 tsp) butter 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

P R E S E R V E S
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.
Ingredients
4 lemons, grated rind and juice of
Lemon Curd Makes 2 lbs
450 g (1 lb) caster sugar
Dish: large bowl Oven Accessory: glass turntable
4 eggs, beaten
1. Place all ingredients in bowl. Mix well.
100 g (4 oz) butter
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.

Ingredients
450 g (1 lb) seville oranges
Orange Marmalade Makes 11/2 -2lbs
1 lemon
Dish: large bowl Oven Accessory: glass turntable
900 ml (11/2 pts) water
450 g (1 lb) sugar 1. Grate oranges and lemon ensuring all the pith is left on the fruit.
knob of butter 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
 Ingredients
675 g (11/2 lb) plums or damsons Plum Jam Makes approx. 2-21/2 lbs jam
200 ml (7fl. oz) water
675 g (11/2 lb) sugar Dish: large bowl Oven Accessory: glass turntable
30 ml (2 tbsp) lemon juice
5 ml (1 tsp) butter 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.
3. Leave to cool slightly, remove the stones, then pot, seal and label.

Ingredients
675 g (11/2 lb) tomatoes Tomato Chutney Makes approx. 2 lbs
225 g (8 oz) cooking apples, peeled and
sliced
Dish: large bowl Oven Accessory: glass turntable
1 medium onion, chopped
P R E S E R V E S

100 g (4 oz) granulated sugar 1. Prick the tomatoes and place in a bowl. Cover with boiling water and leave for 5 mins. Drain.
30 ml (2 tbsp) tomato puree Peel off skin and roughly chop flesh.
5 ml (1 tsp) salt 2. Blend apple and onion in a food processor to a thick puree.
200 ml (7 fl.oz) white distilled vinegar
3. Combine all ingredients together in a bowl. Cook on HIGH power for 25-30 mins. stirring
10 ml (2 tsp) ground ginger
occasionally, or until the mixture is thick with no excess liquid.
2 ml (1/4 tsp) cayenne pepper
3 ml (1/2 tsp) mustard powder 4. Leave to stand covered for 10 mins. then stir and pour into sterilized jars. Cover and label.

Ingredients
45ml (3 tbsp) olive oil Red Onion Marmalade
4 large red onions halved and thinly sliced
50g (2oz) demerara sugar
Dish: large bowl Oven Accessory: glass turntable
100g (4oz) sultanas
300ml (1/2 pint) red wine 1. Put oil in bowl with onions. Soften on HIGH power for 10 min. stirring halfway.
125ml (4fl.oz) red wine vinegar 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
Bread
The main advantage of using the Leave in oven until dough has doubled items from the freezer as required.
microwave when making bread is that the in size. Traditional hard crusted breads and rolls
dough can be proved by microwave as NB: If cooking on Convection or cannot be cooked successfully in the
long as microsafe dishes are used. Combination and using metal loaf tins, microwave because of its moist heat.
TO PROVE DOUGH prove on Convection 40°C NOT by However, they can be cooked by
Use Multi-stage function program to microwave. Combination in 1/2 - 3/4 of the conventional
prove on HIGH power for 10 secs. cooking time whilst retaining a browned
The microwave is also useful for
STAND for 10 mins. then HIGH power crisp traditional appearance.
defrosting and warming frozen bread
for 10 secs. products, taking individual slices or

Ingredients
450 g (1 lb) strong plain flour Standard Bread Dough Makes 2 loaves or 12 rolls
1 sachet dried yeast
5 ml (1 tsp) salt Dish: 2 x 450 g (1 lb) loaf tin, lightly greased Oven Accessory: wire shelf
15 g (1 tbsp) fat 1. In a large bowl, combine the flour, yeast and salt. Rub in the fat.
300 ml (1/2 pt) warm water
2. Add the warm water then mix to a dough.
3. Turn onto a floured surface and knead for 10 mins. Divide into two and place in the loaf tins
and prove until the dough has doubled in size in a warm place or on CONVECTION 40°C.

B R E A D
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 15-
20 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
 Traditional Sunday Lunch for 4
STEP BY STEP Menu
Apple Pie
Prepare and cook Apple Pie – see page 87. Roast Beef
Gravy
Potatoes
Prepare 900 g (2 lb) of potatoes. Place in a single layer in a dish with 150 ml (1/4 pt) of water. Yorkshire Puddings
Cover and cook on HIGH power for 8-10 mins. to parboil. Drain. Roast Potatoes
Vegetables Cauliflower, Peas
Cut a medium sized cauliflower into florets. Place in a dish with 90 ml (6tbsp) water. Cover Apple Pie
and cook on HIGH power for 10-12 mins or until cooked.
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 20-
25 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 Yorkshire Puddings Serves 4
pinch of salt
1 egg Dish: individual Yorkshire tins or 12 section bun tin
75 ml (21/2 floz) milk Oven Accessory: glass turntable + metal tray + low rack or wire shelf
75 ml (21/2 floz) water 1. Place flour and salt in a mixing bowl. Make a well in the centre and break in egg.
oil for tin
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.
4. Pour batter into heated oil in tins and cook on CONVECTION 220°C for 20-25 mins. or until well risen
and brown.
104
Questions and Answers Building-in
Your Oven
Q My microwave oven causes A Some radio and TV interference
interference with my TV, is this might occur when you cook with the
normal? microwave oven. This interference
is similar to the interference caused 1. In case of fitting into an oven
by small appliances such as mixers, housing, please use Panasonic’s
vacuums, hair dryers, etc. It does Trim Kit
not indicate a problem with your NN-TKA80W - White
oven. NN-TKA81A - Aluminium
NN-TKA80M - Metallic Silver, can
also be used for Stainless Steel
Q My oven has an odour and A It is essential that your oven is
ovens.
generates smoke when using the wiped out regularly particularly after
CONVECTION, COMBINATION cooking by COMBINATION or 2. Microwave ovens should not be
and GRILL function. Why? GRILL. Any fat and grease that built into a unit directly above a
builds up will begin to smoke if not top front venting conventional
cleaned. cooker. This will invalidate your one
year guarantee.
3. A microwave which is built in must
Q Sometimes warm air comes from A The heat given off from the cooking
be more than 850 mm above floor
the oven vents. Why? food warms the air in the oven
level. Read Trim-Kit instructions
cavity. This warmed air is carried
out of the oven by the air flow carefully before installation.
pattern in the oven. There isn’t an It is recommended that the
airtight seal to the air therefore microwave oven is placed below a
steam can escape. There are no conventional oven to avoid heat
microwaves in the air, or steam.
damage to the facia of the
The oven vents should never be
blocked during cooking. microwave.
However if it is necessary to install
Technical Specifications the microwave above, then a gap of
at least 15 cm (6 inches) is required
from the top of the conventional
Rated Voltage: 230-240 V 50 Hz oven casing to the bottom of the
Operating Frequency: 2,450 MHz microwave oven casing.
Input Power: 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.

105
Index
A Fruit Scones....................................................................................99
Fruity Cream Cheesecake ..............................................................95
Adapting Recipes.............................................................................. 53 Gingerbread....................................................................................95
Apples, poached and stewed.............................................................48 Lemon and Raisin Flapjacks.........................................................100
Apple Pie .....................................................................................43, 87 Orange Syrup Cake ........................................................................95
Arcing...................................................................................................7 Pecan Sour Cream Cake................................................................98
Auto Sensor Cooking....................................................................35-36 Spicy Apple Cake............................................................................96
Auto Weight Cooking....................................................................37-38 Streusel Topped Fruit Muffins .......................................................100
Auto Weight Defrosting.................................................................16-18 Swiss Roll .......................................................................................98
Victoria Sandwich ...........................................................................94
Chaos Defrost...............................................................................16-17
B Cheese and Egg Dishes
Babies Bottles, reheating.........................................................7, 39, 40 Baked Souffle .................................................................................75
Bacon Cheese, Onion and Olive Scones ..................................................76
rashers ............................................................................................45 Cheese and Red Pesto Tartlets ......................................................74
steaks..............................................................................................45 Croque Monsieur ............................................................................76
Baked Apples.....................................................................................92 Ham and Cheese Croissants..........................................................74
Baking Guidelines..............................................................................94 Macaroni Cheese............................................................................76
Beans and pulses, cooking chart.......................................................45 Muffin Pizzas ..................................................................................74
Beef Quiche Lorraine ..............................................................................75
guidelines....................................................................................... 62 Tasty Potato bake ...........................................................................75
cooking charts................................................................................ 45 Chicken
guidelines........................................................................................62
Belgian Beef Casserole ................................................................. 66
cooking charts.................................................................................46
Hungarian Goulash.........................................................................66
Cheesy Chicken Breasts ................................................................64
Lasagne ....................................................................................44, 65
Chicken Satay.................................................................................63
Savoury Mince ................................................................................65 Coq au vin.......................................................................................63
Shepherds Pie ..........................................................................44, 65 Creamy Chicken Gratin ..................................................................64
Steak and Kidney Pudding .............................................................67 Layered CHicken Puff.....................................................................64
Stuffed Aubergines .........................................................................66 Spring Chicken Casserole ..............................................................63
Beefburgers, cooking chart........................................................45-46 Child Lock ..........................................................................................14
Boil in the bag fish ............................................................................ 48 Christmas Pudding ............................................................................93
Bread reheating.....................................................................................6, 41
reheating charts ..............................................................................40 Cleaning your microwave ...........................................................4, 7,10
cooking charts.................................................................................45 Cling Film.......................................................................................9, 12
recipes and guidelines ..................................................................103 Clock, setting the time .......................................................................15
Building in ........................................................................................105 Combination Cooking ...................................................................28-34
Containers to use..........................................................................11-12
C Control Panels ...................................................................................13
Convection Cooking .....................................................................23-25
Cakes Cooking Charts.............................................................................45-52
American Cookies...........................................................................99 Custard ..............................................................................................84
Banana Cake ..................................................................................96 Custard Sauce ...................................................................................85
Boiled Fruit Cake ............................................................................98
Boston Brownies.............................................................................99
Carrot Cake ....................................................................................96
D
Celebration Cake ............................................................................94 Defrosting
Coffee Walnut Cake........................................................................97 guidelines....................................................................................... 18
Dundee Cake..................................................................................97 charts ............................................................................................. 19
Fairy Cakes...................................................................................100 Delay/Stand .......................................................................................20
Fruit Crumble Slice .........................................................................97 Demo Mode .......................................................................................14

106
E Chops..............................................................................................48
Madras Curry ..................................................................................67
Eggs poached/scrambled .............................................................46-47 Moussaka........................................................................................67
Spicy Lamb Tagines........................................................................68
F Lemon Curd .....................................................................................101
Fan motor operation ............................................................................7 Lentils
Fish cooking charts .................................................................................45
guidelines........................................................................................57 Lentil Biryani ...................................................................................72
cooking charts............................................................................47-48
Bouillabaise.....................................................................................60 M
Coubliac ..........................................................................................59
Family Fish Pie................................................................................59 Maintenance .......................................................................................4
Fish Curry........................................................................................60 Meat and Poultry recipes and guidelines................................ 62-70
Haddock and Spinach Florentine ....................................................60 Microwave power levels.................................................................... 15
Mediterranean Fish Bake ................................................................61 Microwave principles .......................................................................... 8
Mixed Seafood Gratin .....................................................................61 Milk puddings............................................................................... 41,51
Prawn and Haddock Pie..................................................................58 Mince pies, reheating.................................................................. 39, 42
Special Occasion Fish Pie ..............................................................58
Stuffed Citrus Trout .........................................................................57
Sundried Tomato Fish Bake ............................................................59 O
Tuna Fish Cakes .............................................................................58 Orange Marmalade......................................................................... 101
Tuna and Sweetcorn Lasagne ........................................................61
Fruit, poached and stewed ................................................................48
Fruit Crumble .....................................................................................93 P
Pasta, Rice and Bean recipes
G Kedgeree.........................................................................................71
Lentil Biryani....................................................................................72
Game, cooking charts........................................................................48
Roast Vegetable and Pasta Gratin..................................................73
General Guidelines........................................................................ 9-10 Spicy Tomato Pasta ........................................................................71
Gravy .................................................................................................85 Spinach and Ricotta Lasagne .........................................................72
Grilling ..........................................................................................21-22 Tagliatelle Toscana ..........................................................................73
Tuna Pasta ......................................................................................71
Vegetable and Chick Pea Casserole...............................................73
H Wild Mushroom Risotto ...................................................................72
Hollandaise Sauce............................................................................ 84 Pastry
Choux Pastry...................................................................................86
Shortcrust Pastry.............................................................................86
J Suetcrust Pastry..............................................................................86
Pastry Recipes
Jacket Potatoes ........................................................................... 51,77 Apple Pie.........................................................................................87
Jam.......................................................................................... 101-102 Apple Strudel...................................................................................89
Baked Jam Roly Poly Pudding........................................................87
K Chicken and Stilton Pie ...................................................................89
Chocolate Eclairs ............................................................................88
Kedgeree .......................................................................................... 71
Congress Tarts ................................................................................88
Kidney Turbigo...................................................................................68 Lemon Meringue Pie .......................................................................88
Minced Beef and Onion Pie ............................................................87
L Pecan Pie........................................................................................89
Savoury Potato Plait........................................................................86
Lamb Pizzas ................................................................................................49
guidelines........................................................................................62 Pork
cooking charts ............................................................................48-49 guidelines....................................................................................... 62

107
 cooking charts .................................................................................50 Shielding ........................................................................................... 18
Chops ..............................................................................................50 Soups and Starters
Casserole Pork with Herby Dumplings ............................................69 Baked Stuffed Tomatoes.................................................................56
Glazed Gammon .............................................................................68 Brie and Crambery Crotini ..............................................................55
Harvest Pork Casserole...................................................................70
Carrot and Orange Soup.................................................................54
Pork and Potato Bake......................................................................70 Cream of Mushroom Soup..............................................................54
Sticky Ribs.......................................................................................69
Mushroom Pâte.............................................................................. 55
Porridge .......................................................................................43, 50 Onion and Feta Chese Tartlets .......................................................54
Preserves Pork and Liver Terrine.....................................................................55
Lemon Curd ..................................................................................101 Prawn and Salmon Filo Parcel........................................................56
Orange Marmalade .......................................................................101 Red Pepper and Mushroom Bruchetta ...........................................56
Plum Jam ......................................................................................102 Standing Times................................................................................ 7-9
Red Onion Marmalade ..................................................................102 Sunday Lunch..................................................................................104
Soft Fruit Jam................................................................................101
Tomato Chutney ............................................................................102
Puddings and Desserts T
Apricot and Marzipan Baked Apples ...............................................92 Technical Specification ................................................................... 105
Baked Lemon Cheesecake.............................................................91 Turbo Bake Cooking .....................................................................26-27
Bread and Butter Pudding ..............................................................92 Turkey
Christmas Pudding .........................................................................93 cooking charts ................................................................................51
Chocolate Saucy Pudding ..............................................................92
Creme Caramel ..............................................................................91
Creamy Rice Pudding.....................................................................90
V
Fruit Crumble ..................................................................................93 Vegetables
Italian Banana and Toffee Pudding .................................................93 guidelines........................................................................................77
Pineapple Upside Down Pudding ...................................................90 cooking charts ...........................................................................51-52
Steamed Suet Sponge Pudding .....................................................90 Cauliflower Cheese ........................................................................83
Strawberry Roulade ........................................................................91 Goats Cheese Tart with Roasted Vegetables .................................81
Gratin Dauphinoise .........................................................................80
R Leek and Potato Gratin...................................................................78
Lentil Bake ......................................................................................82
Reheating Mushroom Stroganoff .....................................................................81
guidelines......................................................................................11,39 Potato and Rosemary Cake ...........................................................78
Reheating Charts..........................................................................40-44 Ratatouille.......................................................................................82
Rice, cooking .....................................................................................50 Roast Potatoes ...............................................................................79
Roast Potatoes ...........................................................................79,104 Roast Vegetable Moussaka ............................................................80
Roast Vegetable Parcels ................................................................79
S Spicy Potatoes................................................................................81
Stuffed Peppers ..............................................................................83
Sauces Summer Vegetable Flan .................................................................80
guidelines........................................................................................84 Vegetarian Chilli..............................................................................82
Chocolate Sauce.............................................................................85 Vegetable Curry ..............................................................................83
Custard ...........................................................................................84 Vegetable Lasagne .........................................................................78
Custard Sauce ................................................................................85 Veggie Burgers ...............................................................................79
Gravy ..............................................................................................85 Victoria Sandwich ..............................................................................94
Hollandaise Sauce ..........................................................................84
Tomato Sauce .................................................................................85
White Pouring Sauce ......................................................................84
W
Sausages White Sauce ..................................................................................... 84
Cooking...........................................................................................51
Cumberland Sausage Curry ...........................................................70
Y
Toad in the Hole ..............................................................................69 Yorkshire Puddings ..........................................................................104

108
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