Manual Panasonic nn a 883 w (page 95 of 111) (English)

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Turbo-Bake

CHAOS

DEFROST

A813

For Models:

A883

A823

Cookery Book

& Operating Instructi& Operating Instructions

Microwave

A873

Standard Conversion Chart

Weight

oz – 15g

1oz – 25g

2oz – 50g

3oz – 75g

4oz – 100g

5oz – 150g

6oz – 175g

7oz – 200g

8oz – 225g

9oz – 250g

10oz – 275g

11oz – 300g

12oz – 350g

13oz – 375g

14oz – 400g

15oz – 425g

1lb/16oz – 450g

Capacity

tsp – 3ml

1tsp – 5ml

1tbsp – 15ml

pt – 150ml

pt – 300ml

pt – 450ml

1pt – 600ml

pt – 1 litre

When using recipes in this book always follow metric or imperial measurements.

Do not combine the two. In some recipes the conversions are not a direct

equivalent due to recipe result.

Important Notice

Your oven is rated 1000 Watts (IEC). When using other cookbooks remember to

adjust cooking times accordingly. The symbol above, which is displayed on your

oven door, indicates the heating category for your oven when cooking or

reheating convenience foods.

Your oven is rated ‘E’, which is very efficient. It is therefore very important that

you refer carefully to the packet instructions on convenience foods.

Some packet instructions only display information for B or D rated ovens. We

therefore provide additional guidelines for reheating on pages 40-44 of this book.

ALWAYS check the progress of the food as it cooks or reheats by simply

opening the door and after checking the progress of the foods press START to

continue the cooking time.

Failure to follow the instructions given in this Cookbook and Operating

Instructions, may affect the recipe result and in some instances may be

dangerous.

☎

COOKERY ADVICE LINE 01344 862108

Customer Care Centre 08705 357357

Selected Spares and Accessories:

Order direct on line at www.panasonic.co.uk or by

telephoning the Customer Care Centre number above.

1000W

The IEC (60705) power

output (watts)

The heating category for

small packs of food

Microwave symbol

Welcome to Panasonic Microwave Cooking

Dear Owner,

Thank you for purchasing a Panasonic Microwave Oven.

Even if this is not your first microwave oven, do please read the opening chapters of

this cookbook to achieve perfect results every time.

This microwave oven has the benefit of the Inverter System Inside. The new unique

technology has been in use with microwave ovens in Japan for many years,

improving the cooking performance of the oven. It also means that you benefit from

having more space inside your oven, without taking up more room on your work

surface.

Microwaves leave most foods tastier and leave you with less washing up, but don’t

expect to become a perfect microwave cook overnight – some of the methods are

very different to those used in conventional cooking.

At our busy Test and Development Kitchen in Bracknell, Home Economists program

the ovens especially for the UK market. The recipes are tested many times to ensure

you achieve successful results at home.

We hope you enjoy using your new oven but should you require any further help or

explanation, phone our

☎

COOKERY ADVICE LINE 01344 862108

Write to the address below, or contact us on-line at test.kitchen@panasonic.co.uk

Alternatively visit our web site at www.cooking-corner.co.uk

Best regards,

Carol Cook BSc (Hons)

Senior Home Economist

The Microwave Test & Development Kitchen

Panasonic Consumer Electronics U.K.

Willoughby Road

Bracknell

Berks

RG12 8FP

When writing, please be sure to state your

model

number and daytime telephone number.

CONTENTS

Safety Information 2

Unpacking your oven 3

Care and Cleaning 4

Parts of your oven 5

Important Information 6-7

Microwaving Principles 8

General Guidelines 9-10

Containers to use 11-12

Control Panels 13

Operating Instructions 14-38

• Setting the Clock 15

• Microwaving/defrosting 15-20

• Grilling 21-22

• Convection cooking 23-25

• TURBO-BAKE cooking 26-27

• Combination Cooking 28-34

Auto Sensor/Sensor

Combination Programs 35-36

Auto Weight Programs 37-38

Cooking and Reheating

Guidelines 39

Reheating Charts 40-44

Cooking Charts 45-52

Adapting Recipes 53

RECIPES

Soups and Starters 54-56

Fish 57-61

Meat and Poultry 62-70

Pasta, Rice & Beans 71-73

Cheese and Egg Dishes 74-76

Vegetables/Vegetarian 77-83

Sauces 84-85

Pastry 86-89

Desserts 90-93

Baking 94-100

Preserves 101-102

Bread 103

Sunday lunch 104

Building-in Your Oven 105

Index 106-108

This appliance is supplied with a moulded three pin mains plug for your

safety and convenience. A 13 amp fuse is fitted in this plug. Should the

fuse need to be replaced, please ensure that the replacement fuse has

a rating of 13 amps and that it is approved by ASTA or BSI to BS1362.

Check for the ASTA mark or the BSI mark on the body of the

fuse.

IF THE FITTED MOULDED PLUG IS UNSUITABLE FOR THE

SOCKET OUTLET IN YOUR HOME THEN THE FUSE SHOULD BE

REMOVED AND THE PLUG CUT OFF AND DISPOSED OF SAFELY

AND AN APPROPRIATE ONE FITTED. THERE IS A DANGER OF

SEVERE ELECTRICAL SHOCK IF THE CUT OFF PLUG IS

INSERTED INTO ANY 13 AMP SOCKET.

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

opposite. If in any doubt, please consult a qualified electrician (For U.K.

Models only).

WARNING: THIS APPLIANCE MUST BE EARTHED.

IMPORTANT: The wires in this mains lead are coloured in accordance

with the following code: Green-and-yellow: Earth, Blue: Neutral, Brown:

Live.

As the colours of the wire in the mains lead of this appliance may not

correspond with the coloured markings identifying the terminals in your

plug, proceed as follows:

The wire which is coloured GREEN-AND-YELLOW must be connected

to the terminal in the plug which is marked with the letter E or by the

Earth symbol or coloured GREEN or GREEN-AND-YELLOW.

The wire which is coloured BLUE must be connected to the terminal in

the plug which is marked with the letter N or coloured BLACK.

The wire which is coloured BROWN must be connected to the terminal

in the plug which is marked with the letter L or coloured RED.

When this oven is installed it should be easy to isolate the appliance

from the electricity supply by pulling out the plug or operating a circuit

breaker.

Do not immerse cord, plug or oven in water. Keep cord away from

heated surfaces. Do not let cord hang over the edge of table or work

top. Do not plug your oven in via an extension cable as this can be

dangerous. It is important to plug the oven directly into a wall socket.

The back of the appliance heats up during use. Do not allow the cord

to be in contact with the back of the appliance or cabinet surface.

1. Hot Surfaces

Exterior oven surfaces, including air vents on the cabinet and the

oven door, will get hot during CONVECTION, COMBINATION and

GRILLING. Use care when opening or closing door

and when inserting or removing food and

accessories. The oven has a heater situated

in the top of the oven. After using the

CONVECTION, COMBINATION and GRILL

functions the roof and walls will be very hot.

2. Children should be kept away from the oven at all

times and should only be allowed to operate the

oven under supervision. Ensure that children

do not touch the hot outer casing after

operation of the oven.

Important safety instructions

please read carefully and keep for future reference

Caution: Hot surfaces

If the fuse cover is detachable, never use the plug with the cover

omitted. If a replacement fuse cover is required, ensure it is the

same colour as that visible on the pin face of the plug.

A replacement fuse cover can be purchased from your local

Panasonic Dealer.

HOW TO REPLACE THE FUSE

Open the fuse compartment with a screwdriver

and replace the fuse.

Voltage & Power

The voltage used must be the same as specified on this microwave

oven. Using a higher voltage than that which is specified is

dangerous and may result in a fire or other type of accident causing

damage.

✗

1. Examine Your Oven

Unpack oven, remove all packing material, and examine the oven

for any damage such as dents, broken door latches or cracks in

the door. Notify dealer immediately if unit is damaged. Do NOT

install if unit is damaged.

2. Guarantee

Your receipt is your guarantee, please keep safely.

3. Cord

If the supply cord is damaged, it must be replaced by the

manufacturer or its service agent or a similarly qualified person in

order to avoid a hazard.

N.B. The appliance should be inspected for damage to the door seals

and door seal areas. If these areas are damaged the appliance should

not be operated until it has been repaired by a service technician

trained by the manufacturer.

1. Exterior oven surfaces, including air vents on the cabinet and the

oven door will get hot during CONVECTION, COMBINATION and

GRILLING, take care when opening or closing the door and when

inserting or removing food and accessories.

2. The oven has an element situated in the top of the oven. After

using the CONVECTION, COMBINATION and GRILL function, this

surface will be very hot. Care should be taken to avoid touching

the heating elements inside the oven.

N.B. After cooking by these modes, the oven accessories will be

very hot.

3. The accessible parts may become hot when the convection oven

or grill is in use.

4. Only allow children to use the oven without supervision when

adequate instructions have been given so that the child is able to

use the oven in a safe way and understands the hazards of

improper use. Ensure that children do not touch the hot outer

casing after operation of the oven.

5. Storage of Accessories

Do not store any objects other than oven accessories inside the

oven in case it is accidentally turned on. In case of electronic

failure, oven can only be turned off at wall socket.

6. Before Use

Before using CONVECTION, COMBINATION or GRILL function

for the first time operate the oven without food and accessories

(including glass turntable and roller ring) on CONVECTION

250 °C for 5 mins. This will allow the oil that is used for rust

protection to be burned off. This is the only time that the oven is

operated empty.

CAUTION: Grill element and oven will be hot.

DO NOT OPERATE THE OVEN EMPTY.

(Apart from in point 6 above).

The appliance must not be operated by Microwave or

Combination WITHOUT FOOD IN THE OVEN. Operation

when empty will damage the appliance.

Unpacking your oven

1. Oven must be placed on a flat, stable

surface 850mm above floor level. For

proper operation, the oven must have

sufficient air flow, i.e. 5cm/2" at one

side, the other being open; 15cm/6"

clear over the top; 10cm/4" at the rear.

2. Do not place the microwave oven on a

shelf directly above a gas or electric

hob. This may be a safety hazard and the oven may be damaged.

3. Do not block air vents on the rear and bottom or top of the cabinet.

Do not place any articles on the top of the oven over the vents. If

air vents are blocked during operation, the oven may overheat. If

the oven overheats, a thermal safety device will turn the oven off.

The oven will remain inoperable with blank display until it has

cooled.

4. Do not use outdoors.

Placement of your oven

Before using your oven

✗

open

1. Switch the oven off before cleaning and unplug at socket if

possible.

2. Keep the inside of the oven, door seals and door seal areas

clean. When food splatters or spilled liquids adhere to oven walls,

door seals and door seal areas wipe off with a damp cloth. Mild

detergent may be used if they get very dirty. The use of harsh

detergent or abrasives is not recommended.

3. The grill in the oven has a self-clean catalytic lining.

It is

therefore not necessary to clean the radiant grill element or above

the grill in the roof of the oven.

4. After using CONVECTION, GRILL

or COMBINATION cooking

the enamel walls of the oven should be cleaned with a soft cloth

squeezed in soapy water. Particular care should be taken to keep

the window area clean particularly after cooking by

CONVECTION, GRILL or COMBINATION. Stubborn spots inside

the oven can be removed by using a small amount of branded

conventional oven-cleaner sprayed onto a soft damp cloth. Wipe

onto problem spots, leave for recommended time and then wipe

off. Avoid the microwave feed guide area, the roof of the oven,

and the door. DO NOT SPRAY DIRECTLY INSIDE THE OVEN.

5. The outside oven surface

should be cleaned with a damp cloth.

To prevent damage to the operating parts inside the oven, water

should not be allowed to seep into the ventilation openings.

6. If the Control Panel

becomes dirty, clean with a soft, dry cloth.

Do not use harsh detergents or abrasives on Control Panel. When

cleaning the Control Panel, leave the oven door open to prevent

the oven from accidentally turning on. After cleaning touch

STOP/CANCEL Pad to clear display window.

7. If steam accumulates

inside or around the outside of the oven

door, wipe with a soft cloth. This may occur when the microwave

oven is operated under high humidity conditions and in no way

indicates a malfunction of the unit or microwave leakage.

8. It is occasionally necessary to remove the glass turntable

for

cleaning. Wash the tray in warm soapy water. Do not place in the

dishwasher.

9. The roller ring and oven cavity floor

should be cleaned

regularly to avoid excessive noise. Simply wipe the bottom

surface of the oven, particularly the turntable spindle and the area

surrounding this, with mild detergent and hot water then dry with a

clean cloth. The roller ring may be washed in mild soapy water.

Cooking vapours collect during repeated use but in no way affect

the bottom surface or the roller ring wheels.

After removing the roller ring from cavity floor for cleaning, be sure

to replace it in the proper position.

10.When GRILLING or cooking by COMBINA

TION or

CONVECTION some foods may splatter grease onto the enamel

oven walls. If the oven is not cleaned to eliminate this grease, it

can accumulate and cause the oven to ‘SMOKE’ during use.

These marks will be more difficult to clean later.

11.Ensure all accessories

are kept scrupulously clean, especially

when using microwave or combination programs.

12.A steam cleaner is not to be used for cleaning.

1. Service

WHEN YOUR OVEN REQUIRES A

SERVICE call your local Panasonic

engineer. You can look on the Panasonic

web site (www.panasonic.co.uk) under

the “Support” option, where a service

dealer locater can be found or alternatively call our Customer

Care Centre on 08705 357357 who can recommend an engineer.

It is hazardous for anyone other than a competent person to carry

out any service or repair operation which involves the removal of

a cover which gives protection against exposure to microwave

energy.

2. Door Seals

Do not attempt to tamper with or make any adjustments or repairs

to door, control panel housing, safety interlock switches or any

other part of the oven. Do not remove outer panel from oven.

The door seals and door seal areas should always be kept clean

– use a damp cloth.

N.B. The appliance should be inspected for damage to the door seals

and door seal areas. If these areas are damaged the appliance

should not be operated until it has been repaired by a service

technician trained by the manufacturer.

3. Oven Light

The oven lamp must be replaced by a service

technician trained by the manufacturer. DO NOT

attempt to remove the outer casing from the

oven.

4. Selected Spares and Accessories

These may be ordered direct; on line at

www.panasonic.co.uk or by telephoning the Customer Care

Centre 08705 357357. Most major credit and debit cards

accepted. Ensure you quote the correct model number.

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.

Maintenance of your oven

1. Do not operate the oven without the Roller Ring and Glass

Turntable in place, unless you are cooking on CONVECTION and

wish to use the Wire or Enamel Shelves.

2. Only use the Glass Turntable specifically designed for this oven.

Do not substitute with any other Glass Turntable.

3. If Glass Turntable is hot, allow to cool before cleaning or placing

in water.

4. Do not cook directly on Glass Turntable. Always place food in a

microwave safe dish. The only exception to this is when cooking

Jacket Potatoes on microwave only.

5. If food or utensil on Glass Turntable touches oven walls, causing

the turntable to stop moving, it will automatically rotate in the

opposite direction. This is normal. Open oven door, reposition the

food and restart.

6. The Glass Turntable can rotate in either direction. The maximum

weight that can be placed on the turntable is 5 Kg (11lb) this

includes total weight of food and dish. The maximum weight to be

placed on the shelves is 5 Kg (11lb).

7. While cooking by MICROWAVE or COMBINATION, turntable may

vibrate. This will not affect cooking performance.

8. The metal accessories provided must ONLY be used as directed

for Grilling, Convection and Combination cooking. Never use

them on microwave only. Do not use if operating the oven with

less than 200g (7oz) of food on a manual Combination program.

FAILURE TO USE ACCESSORIES CORRECTLY COULD

DAMAGE YOUR OVEN.

9. Arcing may occur if the incorrect weight of food is used, a metal

container has been used incorrectly, or the accessories have

been damaged. If this occurs, stop the machine immediately. You

can continue to cook by GRILL OR CONVECTION ONLY.

10. Always refer to instructions for correct accessories to use on all

programs. The glass turntable and roller ring are the only

accessories used for Microwave Cooking. For CONVECTION and

COMBINATION cooking the metal tray must ALWAYS be in place

on the glass turntable, unless on CONVECTION cooking you

wish to use the Wire or the Enamel Shelves.

Parts of Your Oven

Glass Turntable

The glass turntable and roller ring are the only

accessories used for Microwave Cooking.

See-through Oven Window External Air Vents

High wire rack

Metal Tray

Low Rack

Splash Guard

Door Safety

Lock System

Control Panel

Identification Plate

Roller Ring

1. The Roller Ring and oven floor should be

cleaned frequently to prevent excessive

noise.

2. The Glass Turntable must always be used

with the Roller Ring in place.

Door Release Pad

Push to open the door.

Opening the door during cooking will stop the

cooking process without cancelling the

program. Cooking resumes as soon as the

door is closed and Start is pressed. The oven

light will turn on and stay on whenever the

door is opened.

Door Safety

Lock System

Grill Elements

Microwave Feed Guide

2 Level Cooking

Support Guides

Wire Shelf

Enamel Shelf

Safety

If smoke or a fire occurs in the oven, press Stop/Cancel pad and

leave the door closed in order to stifle any flames.

Disconnect the power cord, or shut off power at the fuse or the circuit

breaker panel.

Short Cooking Times

As microwave cooking times are much shorter than other cooking

methods it is essential that recommended cooking times are not

exceeded without first checking the food.

Cooking times given in the cookbook are approximate. Factors that

may affect cooking times are: preferred degree of cooking, starting

temperature, altitude, volume, size and shape of foods and utensils

used. As you become familiar with the oven, you will be able to adjust

these factors.

It is better to undercook rather than overcook foods. If food is

undercooked, it can always be returned to the oven for further

cooking. If food is overcooked, nothing can be done. Always start with

minimum cooking times.

Important.

If the recommended cooking times are exceeded the food will be

spoiled and in extreme circumstances could catch fire and possibly

damage the interior of the oven.

1. Small Quantities of Food.

Take care when heating small quantities of

food as these can easily burn, dry out or

catch fire if cooked too long. Always set short

cooking times and check the food frequently.

NEVER OPERATE THE OVEN WITHOUT FOOD INSIDE ON

MICROWAVE OR COMBINATION.

2. Foods Low in Moisture.

Take care when heating foods low in

moisture, e.g. bread items, chocolate,

popcorn, biscuits and pastries. These

can easily burn, dry out or catch on fire if

cooked too long.

3. Christmas Pudding.

Christmas puddings and other foods high

in fats or sugar, e.g. jam, mince pies,

must not be over heated. These foods

must never be left unattended as with

over cooking these foods can ignite.

4. Boiled Eggs.

Eggs in their shell and whole hard-

boiled eggs should not be heated in

microwave ovens since they may

explode even after microwave heating

has ended.

5. Foods with Skins.

Potatoes, apples, egg yolk, whole

vegetables and sausages are

examples of food with non porous

skins. These must be pierced using a

fork before cooking to prevent bursting.

6. Liquids.

Liquids and other foods must not be heated in sealed containers

since they are liable to explode. When heating liquids, e.g. soup,

sauces and beverages in your microwave oven, overheating the

liquid beyond boiling point can occur

without evidence of bubbling.

This could result in a sudden boil

over of the hot liquid. To prevent this

possibility the following steps should

be taken:

a) Avoid using straight-sided

containers with narrow necks.

b) Do not overheat.

c) Stir the liquid before placing the container in the oven and

again halfway through the heating time.

d) After heating, allow to stand in the oven for a short time,

stirring again before carefully removing the container.

e) Microwave heating of beverages can result in delayed eruptive

boiling, therefore care should be taken when handling the

container.

7. Lids.

Always remove the lids of jars and containers and takeaway food

containers before you microwave them. If you don’t then steam

and pressure might build up inside and

cause an explosion even after the

microwave cooking has stopped.

8. Deep Fat Frying.

Do not attempt to deep fat fry in your

oven.

Important Information – Read Carefully

9. Meat Thermometer.

Use a meat thermometer to check the

degree of cooking of roasts and poultry

only when meat has been removed from

the microwave. If undercooked, return to

the oven and cook for a few more

minutes at the recommended power

level. Do not leave a conventional meat

thermometer in the oven when microwaving.

10. Paper, Plastic.

When heating food in plastic or paper

containers, keep an eye on the oven due

to the possibility of ignition. Do not use

wire twist-ties with roasting bags as

arcing will occur.

Do not use re-cycled paper products, e.g.

Kitchen roll unless they say they are

specifically designed for use in a

microwave oven. These products contain impurities which may

cause sparks and/or fires when used.

11. Reheating.

It is essential that reheated food is

served “piping hot”.

Remove the food from the oven and

check that it is “piping hot”, i.e. steam is

being emitted from all parts and any

sauce is bubbling. (If you wish you may

choose to check the food has reached

72˚C with a food thermometer – but

remember do not use this thermometer inside the microwave.)

For foods that cannot be stirred, e.g. lasagne, shepherds pie, the

centre should be cut with a knife to test it is well heated through.

Even if a manufacturer’s packet instructions have been followed

always check the food is piping hot before serving and if in doubt

return your food to the oven for further heating.

12. Standing Time.

Standing time refers to the period at the

end of cooking or reheating when food is

left before being eaten, i.e. it is a rest

time which allows the heat in the food to

continue to conduct to the centre, thus

eliminating cold spots.

13. Keeping Your Oven Clean.

It is essential for the safe operation of

the oven that it is wiped out regularly.

Use warm soapy water, squeeze the

cloth out well and use to remove any

grease or food from the interior. Pay

particular attention to the door seal area

and also the areas around the

microwave feed guide situated on the right hand side of the cavity

wall. The oven should be unplugged when cleaning.

14. Grilling.

The oven will only operate on the GRILL function with the door

closed.

15. Fan Motor Operation.

After using the microwave oven, the fan motor may operate to

cool the electric components. This is normal and you can take out

food even though the fan motor operates. You can continue using

the oven during this time.

16. Utensils.

Before use check that utensils/containers are suitable for use in

microwave ovens.

17. Babies Bottles and Food Jars.

When reheating babies bottles always

remove top and teat. Liquid at the top of

the bottle will be much hotter than that

at the bottom and must be shaken

thoroughly before checking the

temperature. The lid must also be

removed from babies food jars, the

contents must also be stirred or shaken before the temperature is

checked. This should be carried out before consumption to avoid

burns.

18. Arcing.

Arcing may occur if a metal container has been used incorrectly,

if the incorrect weight of food is used, or if the accessories have

been damaged. Arcing is when blue flashes of light are seen in

the microwave oven. If this occurs, stop the machine immediately.

If the oven is left unattended and this continues it can damage the

machine.

You can continue to cook by GRILL OR CONVECTION ONLY.

19. Maximum Weight on turntable.

The maximum weight that can be placed on the turntable is 5 Kg

(11lb) this includes total weight of food and dish.

Important Information – Read Carefully

Microwave energy has been used in this country to cook and reheat food

since early experiments with RADAR in World War II. Microwaves are

present in the atmosphere all the time, both naturally and from manmade

sources.

Manmade sources include radar, radio, television, telecommunication links

and car phones.

Microwaving Principles

The microwaves cause the water molecules to vibrate which causes

FRICTION, i.e. HEAT. This heat then cooks the food. Microwaves are

also attracted to fat and sugar particles, and foods high in these will cook

more quickly. Microwaves can only penetrate to a depth of 1

⁄

-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.

In a microwave oven, electricity is converted

into microwaves by the MAGNETRON.

REFLECTION

The microwaves bounce off the metal walls

and the metal door screen.

TRANSMISSION

Then they pass through the cooking

containers to be absorbed by the water

molecules in the food, all foods contain

water to a more or lesser extent.

IMPORTANT NOTES

HOW MICROWAVES COOK FOOD

The dish used to cook or reheat the

food will get warm during cooking, as

the heat conducts from the food. Even

in microwaving, oven gloves are

required!

MICROWAVES CANNOT PASS

THROUGH METAL AND THEREFORE

METAL COOKING UTENSILS CAN

NEVER BE USED IN A MICROWAVE,

FOR COOKING ON MICROWAVE

ONLY

Foods Not Suitable for Cooking

by Microwave Only

Yorkshire Puddings, Souffles, Double

Crust Pastry Pies.

Because these foods rely on dry

external heat to cook correctly, do not

attempt to cook by microwave.

Foods that require deep fat frying

cannot be cooked either.

STANDING TIME

When a microwave oven is switched off,

the food will continue to cook by

conduction – NOT BY MICROWAVE

ENERGY. Hence STANDING TIME is

very important in microwaving,

particularly for dense foods i.e. meat,

cakes and reheated meals (Refer to

page 9).

Boiled Eggs

Do not boil eggs in your microwave.

Raw eggs boiled in their shells can

explode and cause serious injury

13 Amp fused socket

Microwave Water Molecule Absorption Vibration

General Guidelines

PIERCING

The skin or

membrane on

some foods will

cause steam to

build up during

cooking. These

foods must be

pierced or a

strip of skin

should be

peeled off

before cooking to allow the steam to escape.

Eggs, potatoes, apples, sausages etc., will all

need to be pierced before cooking. DO NOT

ATTEMPT TO BOIL EGGS IN THEIR

SHELLS.

MOISTURE

CONTENT

Many fresh

foods e.g.

vegetables and

fruit, vary in

their moisture

content

throughout the

season. Jacket

potatoes are a

particular example of this. For this reason

cooking times may have to be adjusted

throughout the year. Dry ingredients e.g. rice,

pasta, can dry out further during storage and

cooking times may differ from ingredients

freshly purchased.

CLING FILM

Cling film helps

keep the food

moist and the

trapped steam

assists in

speeding up

cooking times.

However it

should be

pierced before

cooking, to

allow excess steam to escape. Always take

care when removing cling film from a dish as

the build-up of steam will be very hot. Always

purchase cling film that states on the packet

“suitable for microwave cooking” and use as

a covering only. Do not line dishes with cling

film. Do not cover foods when cooking by

Combination, Convection or Grill.

STANDING TIME

Dense foods e.g. meat, jacket

potatoes and cakes, require a

STANDING TIME (inside or

outside of the oven) after cooking,

to allow heat to finish conducting

to cook the centre completely.

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

■ JACKET POTATOES – Stand 5 mins. wrapped in aluminium

foil.

■ LIGHT CAKES – Stand 5 mins. before removing from dish.

■ RICH DENSE CAKES – Stand 15-20 mins.

■ FISH – Stand 2-5 mins.

■ EGG DISHES – Stand 2-3 mins.

■ PRECOOKED CONVENIENCE FOODS – Stand for 5 mins.

■ PLATED MEALS – Stand for 2-5 mins.

■ VEGETABLES – Boiled potatoes benefit from standing

1-2 mins., however most other types of vegetables can be

served immediately.

■ DEFROSTING – It is essential to allow standing time to

complete the process. This can vary from 5 mins. e.g.

raspberries, to up to 1 hour for a joint of meat.

If food is not cooked after STANDING TIME, return to oven

and cook for additional time.

DISH SIZE

Follow the dish sizes given in the

recipes, as these affect the

cooking and reheating times. A

quantity of food spread in a

bigger dish cooks and reheats

more quickly.

QUANTITY

Small quantities cook faster than

large quantities, also small

meals will reheat more quickly

than large portions.

SPACING

Foods cook more quickly and

evenly if spaced apart. NEVER

pile foods on top of each other.

SHAPE

Even shapes cook evenly. Food

cooks better by microwave when

in a round container rather than

square.

DENSITY

Porous airy foods heat more

quickly than dense heavy foods.

COVERING

Cover foods with microwave cling

film or a self-fitting lid. Cover fish,

vegetables, casseroles, soups. Do

not cover cakes, sauces, jacket

potatoes, pastry items.

ARRANGING

Individual foods e.g. chicken

portions or chops, should be

placed on a dish so that the

thicker parts are to the outside.

STARTING TEMPERATURE

The colder the food, the longer it

takes to heat up. Food from a

fridge takes longer to reheat

than food at room temperature.

TURNING AND STIRRING

Some foods require stirring

during cooking. Meat and poultry

should be turned after half the

cooking time.

LIQUIDS

All liquids must be stirred before

and during heating. Water

especially must be stirred before

and during heating, to avoid

eruption. Do not heat liquids that

have previously been boiled. DO

NOT OVERHEAT.

CHECKING FOOD

It is essential that food is checked

during and after a recommended

cooking time, even if an AUTO

PROGRAM has been used (just

as you would check food cooked

in a conventional oven). Return

the food to the oven for further

cooking if necessary.

CLEANING

As microwaves work on food

particles, keep your oven clean

at all times. Stubborn spots of

food can be removed by using a

branded oven cleaner, sprayed

onto a soft cloth, always wipe the

oven dry after cleaning. Avoid

any plastic parts, the roof of the

oven and door area.

Containers to use

When unsure that a cooking container

is suitable for use in your microwave,

check by the following test:

1. Fill a microwave safe measuring jug

with 300ml (

⁄

pt) cold water.

2. Place it on the turntable alongside

the dish to be tested. If the dish you

are testing is a large dish, then

stand the measuring jug on top of

the empty dish.

3. Heat on HIGH power for

1 minute.

Result

If the dish is suitable for microwaving, it

will remain cool, whilst the water in the

jug will begin to feel warm. If the testing

dish feels warm, do not use as it is

obviously absorbing microwave energy.

N.B. This test does not apply to plastic

or metal based containers e.g. Le

Creuset

style dishes, which should not

be used as they are cast iron covered

with enamel.

OVEN GLASS

Everyday glass that is heat

resistant e.g. Pyrex

, is ideal for

Microwave, Convection or

Combination cooking. DO NOT

USE FOR GRILLING. Do not use

delicate glass or lead crystal which

may crack or arc.

CHINA

AND CERAMIC

Everyday glazed china, porcelain

or ceramic plates, bowls, mugs

and cups can be used if they are

heat resistant. Fine bone china

should only be used for reheating

for short periods. Do not use

dishes with a metal rim or pattern.

Do not use jugs or mugs with

glued handles, since the glue can

melt. If dishes are heat resistant they may be used on

Convection and Combination but not directly under the Grill.

POTTER

Y, EARTHENWARE,

STONEWARE

If completely glazed, these dishes

are suitable. Do not use if partially

glazed or unglazed, since they are

able to absorb water which in turn

absorbs microwave energy, making

the container very hot and slows

down the cooking of food.

FOIL/MET

AL CONTAINERS

NEVER ATTEMPT TO COOK IN

FOIL OR METAL containers on

Microwave only as the microwaves

cannot pass through and the food

will not heat evenly, it may also

damage your oven. Small items in

shallow foil containers can be

REHEATED in the microwave, as

long as containers do not touch the oven walls or door. Foil

and metal containers can be used on Grill and Convection

modes and may be used with care during certain

Combination cooking, as long as they are not damaged or

dented.

QUICK CHECK GUIDE TO COOKING UTENSILS

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.

PLASTIC

Many plastic containers are designed for microwave use, but do not use for cooking

foods high in sugar or fat or for foods that require long cooking times e.g. brown rice.

Only use Tupperware

containers if they are

designed for microwave

use. Do not use Melamine.

Never cook in margarine

cartons or yoghurt pots, as

these will melt with the heat

from the food. If heatproof

they can be used for

Convection or Combination

cooking. DO NOT USE

UNDER THE GRILL.

PAPER

Plain white absorbent kitchen paper (kitchen towel)

can only be used for microwave cooking e.g.

covering blind pastry cases and for covering bacon

to prevent splattering. ONLY USE FOR SHORT

COOKING TIMES. NEVER RE-USE A PIECE OF

KITCHEN TOWEL. ALWAYS USE A FRESH PIECE

OF PAPER FOR EACH DISH.

Avoid kitchen paper containing manmade fibres.

If you are using branded re-cycled kitchen towel,

check first that it is recommended for microwave use.

Do not use waxed or plastic coated cups or plates as

the finish may melt. Greaseproof paper can be used

to line the base of dishes and to cover fatty foods

e.g. bacon rashers, to stop splattering. White paper

plates can be used for SHORT REHEATING TIMES,

on Microwave only.

WICKER, WOOD, STRA

W BASKETS

Dishes will crack and could ignite.

Do not use wooden dishes in your microwave.

DO NOT USE ON ANY COOKING MODE.

CLING FILM

Microwave

cling film can

only be used

for covering

food that is

reheated by

microwave. It is also useful for covering

food to be cooked, but care should be

taken to avoid the film being in direct

contact with the food eg. Do not line

dishes with cling film. DO NOT USE ON

ANY OTHER COOKING MODE.

ROASTING BAGS

Roasting bags are useful when slit up

one side to tent a joint, for roasting by

power and time. Do not use the metal

twists supplied, when using Microwave

or Combination.

ALUMINIUM FOIL

Small amounts of smooth aluminium foil

can be used to SHIELD joints of meat

during defrosting and cooking by

Microwave, as the microwaves cannot

pass through the foil, this prevents the

parts shielded from overcooking or over-

defrosting. Take care that the foil does

not touch the sides or roof of the oven,

as this may cause arcing and damage

your oven. Aluminium foil can be used for

Convection cooking.

✘

✔

✘

Control Panels

Potatoes

Micro Power

Grill 1-2-3

Convection

Turbo-Bake

Combination

CHAOSCHAOS

Delay/

Stand Clock more less

Stop/Cancel

Start

Reheat

Meal

Pastry/

Cake

Crispy

Top

Meat

Chicken

Roast Veg

Veg/Fish

NN-A813A

AUTO SENSOR

SENSOR COMBI

AUTO WEIGHT

min

sec

CHAOS

min

sec

Micro Power

Grill 1-2-3

Convection

Turbo-Bake

Combination

more less

Stop/Cancel

Start

Reheat

Meal

Pastry/

Cake

Crispy

Top

Meat

Chicken

Roast Veg

Veg/Fish

NN-A883W

AUTO SENSOR

SENSOR COMBI

AUTO WEIGHT

Delay/

Stand Clock

Potatoes

DEFROST

NN-A873/NN-A813* NN-A883/NN-A823*

(1) Display Window

(2) Time Pads

(3) Auto Sensor Microwave

Programs

(4a) Auto Sensor Combination

Programs

(4b) Auto Weight Combination

Programs

(5) Auto Weight Defrost Programs

(6) Microwave Power Pad

(7) Grill Pad

(8) Convection Pad

(9) TURBO-BAKE Pad

(10) Combination Pad

(11) Delay/Stand Pad:

This can be used to delay a

cooking program for up to 9 hrs

99 mins., or used to time or for

standing (non-cooking) time.

(12) Clock Pad:

Refer to page 15 for setting the

clock.

(13) lb/oz Conversion Pad

(14) More/Less Pads

(15) Stop/Cancel Pad:

Before Cooking:

one press clears your instructions.

During Cooking:

one press temporarily stops the

cooking program. Another press

cancels all your instructions and

the time of day will appear in the

display.

(16) Start Pad:

Press to start operating the oven.

If during cooking the door is

opened or Stop/Cancel Pad is

pressed once, Start Pad has to

be pressed again to continue

cooking.

(17) Door Release Pad

(1)

(2)

(1)

(2)

(15)

(12)

(13)

(14)

(16)

(14)

(6)

(7)

(8)

(9)

(10)

(5)

(11)

(13)

(16)

(3)

(4a)

Beep Sound:

A beep sounds when a pad is pressed. If this beep

does not sound, the setting is incorrect. When the

oven changes from one function to another, two beeps

sound. After completion of cooking, five beeps sound.

(15)

(12)

(6)

(7)

(8)

(9)

(10)

(5)

(11)

(3)

(4a)

(4b)

* The design of your control panel may

vary from the panel displayed (depending

on colour and shape of pads or buttons),

but the words relating to the pads will be

the same, and function in the same way.

(4b)

(17)

NN-A873/NN-A813*

NN-A883/NN-A823*

Let’s Start to Use your Oven

1 Plug in

Plug into a 13 amp fused electrical socket. You will be reminded to

read your operating instructions.

2 Press Clock Pad

Set clock as a 12hr clock. Set time using time pads. Press clock pad

again. (See page 15 for details).

Press Convection Pad

(This procedure is to burn off the oil used for rust protection in the

oven.) Keep pressing this pad until 250C is in the display window.

Remove all accessories from the oven.

Press Time Pad

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

Press Start Pad

The time will be displayed in the window and count down. The oven

will beep at the end of the program. The oven is now ready to use.

Caution: Grill elements and oven will be hot.

6 Demonstration Mode

This is to enable you to experiment setting various programs. (The

letter D will always appear in the display window. This is to confirm

that there is no microwave power produced and it is safe to use the

oven without any food). To select this mode press the clock pad three

times. “Demo mode press any key” will appear. To cancel press the

clock pad a further three times.

7 Child Lock

To operate the child lock facility press the Start pad three times, this

will deactivate the microwave. “Lock” will appear in the display and

none of the controls will operate. To clear child lock facility press

Stop/Cancel three times.

Potatoes

Micro Power

Grill 1-2-3

Convection

Turbo-Bake

Combination

CHAOSCHAOS

Delay/

Stand Clock more less

Stop/Cancel

Start

Reheat

Meal

Pastry/

Cake

Crispy

Top

Meat

Chicken

Roast Veg

Veg/Fish

NN-A813A

AUTO SENSOR

SENSOR COMBI

AUTO WEIGHT

min

sec

CHAOS

min

sec

Micro Power

Grill 1-2-3

Convection

Turbo-Bake

Combination

more less

Stop/Cancel

Start

Reheat

Meal

Pastry/

Cake

Crispy

Top

Meat

Chicken

Roast Veg

Veg/Fish

NN-A883W

AUTO SENSOR

SENSOR COMBI

AUTO WEIGHT

Delay/

Stand Clock

Potatoes

DEFROST

* The design of your control panel

may vary from the panel displayed

(depending on colour and shape of

pads or buttons), but the words

relating to the pads will be the

same, and function in the same way.

●

Press Clock Pad

“SET TIME” will appear in the display window,

and the colon starts to blink.

●

Press Time Pads

Enter time of day by pressing Time Pads

e.g. 1.25pm (12hr clock).

●

Press Clock Pad

Colon stops blinking. Time of day is now locked

into the display.

Press once

● Select Cooking Time. ● Press Start.

● Press this pad until the power you require

appears in the display window.

Setting the Clock

Microwave Cooking and Defrosting

There are 6 different microwave power levels available.

Selecting Microwave Power Level

N.B.

1. To reset time of day, repeat steps above.

2. The clock will keep the time of day as long as the oven is plugged in and electricity is supplied.

3. This is a 12 hour clock.

min

sec

Micro Power

Start

Clock

min

sec

Press five times

Press twice

Inoperable

Power

Press Level Wattage

once High 1000 W

twice Defrost 270 W

3 times Medium 600 W

4 times Low 440 W

5 times Simmer 250 W

6 times Warm 100 W

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.

Example of how to set 1.25pm

Microwave Cooking and Defrosting

ACCESSORY TO USE:

When using your oven on MICROWAVE

only, the glass turntable provided must

always be in position. DO NOT attempt

to use microwave only with any metal

accessory in the oven.

DO NOT place food directly onto the

turntable except in the case of Jacket

Potatoes cooked by MICROWAVE only.

Foods reheated or cooked by

MICROWAVE only are normally covered

with a lid or cling film, unless otherwise

stated.

Two Stage Cooking:

e.g. High power 10 minutes followed by Simmer power 20 minutes; Select High power and program 10 minutes then select

second power (Simmer) with second cooking time (20 minutes) then press Start.

Three Stage Cooking:

e.g. High power 5 minutes, Delay 5 minutes, High power 2 minutes; Select first Power level and cooking time, then press

DELAY and time, then select final power level and final cooking time. Then press Start.

• Select the desired program by

pressing pad once, twice or

three times.

• Press to select g or lb and oz. • Enter the weight by pressing the

More & Less pads. The more

pad will start with the

minimum weight for each

food.

• 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.

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.

more less

Start

CHAOSCHAOS

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.

Auto Weight Defrost Programs

CATEGORY 1 BREAD

The Bread Program is suitable for defrosting small items e.g. rolls, buns and slices of bread which are

required for immediate use. Small items may feel warm immediately after defrosting. Loaves can also be

defrosted on this program but these will require standing time to allow the centre to thaw out. Standing

time can be shortened if slices are separated and buns and loaves cut in half. Items should be turned

halfway during defrosting. THIS PROGRAM IS NOT SUITABLE FOR CREAM CAKES OR DESSERTS

e.g. cheesecake.

CATEGORY 2 MEAT ITEMS (MINCE/CHOPS/CHICKEN PORTIONS)

It is necessary for mince to be broken up frequently during defrosting and this is best carried out in a large

shallow dish. Chops and chicken portions should be arranged in a single layer and turned frequently.

CATEGORY 3 MEAT JOINTS/WHOLE CHICKENS

Meat joints and chickens will require shielding during defrosting especially if they are particularly fatty

pieces. This is to prevent over defrosting on the outside edges. Smooth foil secured with cocktail sticks

should be used. DO NOT ALLOW THE FOIL TO TOUCH THE WALLS OF THE OVEN. Back fat of joints,

legs, wings and breast bones need shielding (see photograph above). Standing time of at least 1 hour

should be allowed (rolled joints may require longer) before cooking to ensure the centre is fully defrosted.

1st Beep

Turn or Shield

2nd Beep

Turn or break up

CHAOSCHAOS

1 Check foods during

defrosting. Foods vary in

their defrosting speed.

2 It is not necessary to

cover the food.

3 Always turn or stir the

food especially when

the oven “beeps’’. Shield if

necessary (see point 5).

4 Minced meat/chops/chicken

portions should be broken

up or separated as soon

as possible and placed in

a single layer.

5 Shielding prevents food

cooking. It is essential

when defrosting chickens

and joints of meat. The

outside thaws out first, so

protect wings/breast/fat

with smooth pieces of

aluminium foil secured with

cocktail sticks.

6 Allow standing time so

that the centre of the food

thaws out.

(minimum 1 hour for joints

of meat and whole

chickens)

By selecting the DEFROST power level

from the microwave power pad, and

setting a time, you can defrost food in

your microwave. The biggest problem is

getting the inside defrosted before the

outside starts to cook.

For this reason a defrost program

alternates between a defrost power and

a standing time. The name for this type

of defrost is cyclic and during the

standing stages there is not any

microwave power in the oven, although

the light will remain on and the turntable

will turn. The automatic stand times

ensure a more even defrost but it is still

necessary to allow for standing time

before use. Place foods in a suitable

container. Meat joints and chickens

should be placed on an upturned saucer

or on a plastic rack if you have one.

Defrosting Guidelines

Turn dense foods and meat 2/3

times during defrosting.

TIPS

Separate chops and small items

e.g. bread slices where possible.

Chickens and joints of meat will

require shielding during defrosting.

Break up small items e.g. minced

meat, frequently 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 5

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.

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.

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:

●

Press the Delay Pad

●

Set Delay time (max 9hrs

99mins) (10 sec. pad is

inoperable). An “H” will

appear in the display to

denote hours.

●

Set the complete cooking

program, by entering

Cooking option and time

required.

●

Press Start Pad. Delayed

time will count down then

the cooking program will

start.

●

Set the desired

Cooking Program, by

selecting Cooking option

and time required.

●

Then Press the Stand Pad.

●

Set desired standing time

(max 9hrs 99mins) (10 sec.

pad is inoperable). An “H”

will appear in the display to

denote hours.

●

Press Start Pad. Cooking

program will commence

after which the standing

time will count down.

2. To Set a Delay Start:

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.

Cooking option

Time

Cooking option

Time

Delay/

Stand

Delay/

Stand

Start

min

sec

min

sec

inoperable

Grilling

min

sec

Start

Grill 1-2-3

• Select Grill power.

Press once for Grill 1 (High),

twice for Grill 2 (Medium)

or three times for Grill 3 (Low).

• Press Start to preheat.

“P” will appear in the display

window. When the grill is

preheated the oven will beep

and the “P” will flash. Then open

the door and place the food

inside.

• Press Time pads to enter

cooking time. Maximum time is

99 mins., 90 secs. 1 h pad is

inoperable.

• Press Start.

The cooking program will start

and the time in the display will

count down.

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.

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

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

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.

RILLING TIMES

Place food on Splash Guard in the Metal

Tray on the High Wire Rack on

Turntable.

The splash guard will allow fat to drip

through into the Metal Tray which will

prevent excess splatter and smoke when

grilling steaks, chops and other fatty

foods.

Most foods require turning halfway

during cooking. When turning food, open

oven door and CAREFULLY remove the

Metal Tray, Splash Guard and High Wire

Rack or enamel shelf by holding the

accessories firmly. Use oven gloves

when removing accessories as they will

be very hot, and so will the roof and

walls of the oven.

After turning, return food to the oven,

close door and press START. The oven

will continue to count down the

remaining cooking time. It is quite safe to

open the oven door at any time to check

the progress of the food as it is grilling.

Grilling

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.

VEN ACCESSORIES TO USE

1. There is no microwave power on the GRILL only program.

2. Use the accessories provided, as explained above.

3. The Grill will only operate with the oven door closed.

4. Most meat items e.g. bacon, sausages, chops can be cooked on the hottest setting - GRILL 1.

5. GRILL 2 and GRILL 3 are used for more delicate foods or those that require a 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.

GUIDELINES

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.

●

Press to select oven

temperature. The oven starts at

150 °C and then for each press

the temperature will count up in

10 °C stages to 250 °C, then to

40 °C, 100 °C, 110 °C etc.

●

Press Start to preheat. A “P” will

appear in the display window.

When the oven is preheated

the oven will beep and the “P”

will flash. Then open the door

and place the food inside.*

●

Press Time Pads to enter

cooking time. Maximum

cooking time is 9 hours, 99

minutes. The 10 sec pad is

inoperable.

●

Press Start Pad.

min

sec

Start

Convection

Start

Inoperable

* 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.

AUTIONS:

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.

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.

Convection Cooking

ONE LEVEL COOKING.

Roasting Meat: Glass Turntable, Metal

Tray, Splash Guard and Low Rack.

Baking: Glass Turntable, Metal Tray, Low

Rack.

OVEN ACCESSORIES TO USE

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.

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.

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.

If using a shelf, place on the lower level. You can use the enamel shelf as a baking dish for roasting meat or potatoes, and the

wire shelf for baking Swiss rolls or large dishes of food, that can not fit on the turntable.

Roasting Meat / Potatoes: Enamel Shelf

on Lower Level.

Baking: Wire Shelf on Lower Level.

TWO LEVEL COOKING

When cooking on two levels use both the shelves supplied, with the enamel shelf on the lower level and the wire shelf on the

upper level.

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

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

°C °F MARK

40°C Proving Bread 90°F 1/8

100°C Pavlova 200°F 1/4

110°C Meringues 225°F 1/4

120°C Slow drying Herbs 250°F 1/2

130°C Large Rich Fruit Cakes 275°F 1

140°C To start Rich Fruit Cakes

150°C (then reduce)

160°C Gingerbread, Cookies

170°C Shortbread, Small Tarts

300°F

325°F

TEMP USE TEMP GAS

°C °F MARK

180°C Souffle, Victoria Sandwich 350°F 4

190°C Lemon Meringue Pie, Mince 375°F 5

Pies, Treacle Tarts, Stuffed

Chicken, Roulades

200°C Choux Pastry, Scones, Bread, 400°F 6

210°C Sausage Rolls, Vol-au-Vents, 425°F 7

220°C Roast Potatoes, Yorkshires

230°C Biscuits 450°F 8-9

240°C 475°F

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.

Batch Baking

Cooking Large Dishes of Food

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.

min

sec

Grill 1-2-3

Start

Turbo-Bake

• Press to select oven temperature. The oven

starts at 150°C, and then for each press the

temperature will count up in 10°C stages to

250°C, then to 100°C, 110°C etc.

• Press to select Grill power, if you wish to

adjust from Grill 2 (Medium) to select Grill 3

(Low), or Grill 1 (High).

• Press Start to preheat. “P” will appear in the

display window. When the oven is preheated

the oven will beep and the “P” will flash.

Then open the door and place the food

inside.*

Inoperable

*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.

• Press Time Pads to enter cooking time. Maximum time is

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

• Press Start.

CAUTIONS:

The oven will automatically work on HIGH Microwave Power if a cooking time is entered without the oven

temperature and Grill setting previously being selected.

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

TURBO-BAKE Cooking

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.

The Splash Guard reduces

splattering of hot fat from the

otherwise open Metal Tray.

Individual small items can be

placed on the Metal Tray on the

High Wire Rack on the Glass

Turntable.

GUIDELINES

Always place food in a preheated oven.

Food is cooked UNCOVERED.

DO NOT USE PLASTIC CONTAINERS.

Using TURBO-BAKE can reduce traditional oven cooking times

(see table below) - all foods were cooked on the low rack, with metal

tray on glass turntable.

FOOD

WEIGHT

TRADITIONAL OVEN TURBO-BAKE

Cheese and Tomato

Thin and Crispy

Pizza

Southern Fried

Chicken portions

Chicken Samosas

Chargrilled

Vegetable Ciabatta

350 g 10-12 mins. 5-6 mins.

200°C 250°C + Grill 1

800 g 30-35 mins. 20 mins.

200°C 250°C + Grill 1

200 g 14 mins. 10 mins.

200°C 220°C + Grill 2

355 g 14 mins. 10 mins.

200 °C 250°C + Grill 2

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).

OVEN ACCESSORIES TO USE

Combination Cooking

Your oven has three methods of cooking by Combination.

1. Convection and Microwave 2. Grill and Microwave 3. TURBO-BAKE and Microwave

●

Press Combination pad.

●

Select first cooking

mode.

●

Select microwave power.

Options available depend

on first cooking mode

selected.

●

Press if preheating.*

●

Set cooking time. 10 sec. pad

is inoperable.

●

Press Start pad.

CAUTIONS:

The oven will automatically work on HIGH microwave power if a

cooking time is entered without the power level previously being

selected.

Take care to use oven gloves when removing dishes from the

oven - especially when turning or stirring foods as the oven walls

and roof will be very hot.

min

sec

Start

Combination

Grill 1-2-3

Micro Power

COMBINATION cooking is ideal for many

foods. The microwave power cooks them

quickly, whilst the oven, grill or both gives the

traditional browning and crispness.

All this happens simultaneously resulting in

most foods being cooked in

/2-

/3 of the

conventional cooking time.

There is no need to preheat on

COMBINATION programs, EXCEPT when

cooking pastry and using a COMBINATION

program of Grill and Microwave.

It is possible to use smooth seamed metal

tins and foil containers on COMBINATION but

they must be placed directly onto the metal

tray on the glass turntable. They must not be

placed directly onto the Low Rack, or arcing

will occur.

If you experience arcing, which is when you

see blue sparks or hear crackling noises, the

metal container is unsuitable or you have

insufficient food in the oven. You should stop

the program immediately and change the

container or re-program to CONVECTION

only.

To cook successfully by COMBINATION you

should always use a minimum of 200 g (7oz)

food. Small quantities should be cooked by

Convection, Grill or TURBO-BAKE

PREHEAT IF NECESSARY

* NOTE:

When placing food in the oven after preheating, just open the door

using the Door Release Pad, because if STOP/CANCEL Pad is

pressed the program may be cancelled. Then, if the time was

entered, the oven would revert to cooking on microwave only.

OVEN ACCESSORIES

When using any Combination cooking program the Glass

Turntable should be in position and must have the Metal Tray

placed on top.

CONTAINERS TO USE

DO NOT use plastic MICROWAVE containers on Combination

Programs (unless suitable for combination cooking). Dishes must

be able to withstand the heat of the top grill - heatproof glass e.g.

Pyrex® or ceramic are ideal. But do not put dishes on the High Wire

Rack directly under the grill, use the Low Rack.

Convection

Turbo-Bake

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.

min

sec

Convection

Micro Power

Start

Combination

• Press Combination Pad. • Press to select oven temperature. The oven

starts at 150°C, and then for each press the

temperature will count up in 10°C stages to

250°C, then to 100°C, 110°C etc.

• Press Micro Power Pad to select Microwave

setting. HIGH & DEFROST are not available.

Inoperable

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

The oven will automatically

work on HIGH Microwave

Power if a cooking time is

entered without the power

level previously being

selected.

CAUTION:

Non-metallic dishes or items of food can

be placed directly onto the Low Rack on

the Metal Tray on the Glass Turntable.

Small items should be placed in a

heatproof dish on the Low Rack.

Joints and portions of meat should be

placed on the Low Rack with Splash

Guard on the Metal Tray on the Glass

Turntable.

Recipes using foil or metal containers

e.g. cakes and pastries should be

placed directly onto the Metal Tray on

Glass Turntable.

OVEN ACCESSORIES TO USE

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

Combination 1. Convection and Microwave

• Food is usually cooked UNCOVERED.

• After cooking it is important that the accessories are removed for cleaning before re-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.

GUIDELINES

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.

Foods should always be cooked until browned and piping hot.

Press Combination Pad first, then select CONVECTION temperature.

Lastly, select Microwave Power and set cooking time.

Oven Temperature Microwave Power Use

230°C SIMMER

Frozen Garlic Baguette

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

Combination 2. Grill and Microwave

This Combination mode is suitable for

foods which are normally grilled and for

reheating small savoury items.

Do not use this program with less than

200 g (7 oz) of food.

It is necessary to preheat when using

this Combination mode and food

should always be cooked uncovered.

Grill 1 - HIGH

Grill 2 - MEDIUM

Grill 3 - LOW

To Preheat Grill

min

sec

Grill 1-2-3

Micro Power

Start

Combination

• Press Combination Pad. • Select Grill Power. Press

once for Grill 1 (High), twice

for Grill 2 (Medium) or three

times for Grill 3 (Low).

• Select Microwave Power.

Keep pressing this pad until

the power you require

appears in the display

window. Options available

depend on Grill Power

selected.

• Press Start to preheat. “P”

will appear in display

window. When grill is

preheated “P” will flash and

oven will beep. Just open the

door and place food inside.*

Inoperable

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.

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

The oven will automatically work on HIGH Microwave Power if a cooking time is entered without the power level

previously being selected.

CAUTION:

Combination 2. Grill and Microwave

• Food is always cooked UNCOVERED.

• To turn food just press the door release pad, remove the Metal Tray and High Wire Rack, turn the food, return to the oven, close

the door and press START pad. The oven 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.

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.

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.

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.

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.

GUIDELINES

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.

min

sec

Turbo-Bake

Grill 1-2-3

Micro Power

Start

Combination

• Press Combination Pad. • Press to select oven

temperature. The oven starts

at 150°C, and then for each

press the temperature will

count up in 10°C stages to

250°C, then to 100°C, 110°C

etc.

• Press to select Grill Power, if

you wish to adjust from

Grill 2 (Medium) to Grill 3

(Low) or Grill 1 (High).

• Press to select Microwave

Power. The options available

will depend on the other

cooking modes previously

selected.

• Press to enter required

cooking time. The 10 sec.

pad is inoperable.

• Press Start Pad.

The oven will automatically work on HIGH Microwave Power if a cooking time is entered without the power level

previously being selected.

CAUTION:

Inoperable

Combination 3. TURBO-BAKE and Microwave

• 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.

Non-metallic dishes or items of food

can be placed directly onto Low Rack

on the Metal Tray on the Glass

Turntable. Small items should be

placed in a heatproof dish on the

Low Rack.

Food can also be placed directly onto

the Metal Tray on the High Wire

Rack on the Glass Turntable.

TURBO-BAKE Grill Microwave Power Use

(Oven temp)

250°C 1 SIMMER Jacket potatoes

230°C 1 WARM Fresh breaded fish fillets

230°C 3 SIMMER Frozen breaded fish fillets

220°C 1 SIMMER Reheat meat pies

220°C 3 SIMMER Frozen thin & crispy pizza

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

Foods should always be cooked until browned and piping hot.

OVEN ACCESSORIES TO USE

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

GUIDELINES

CAUTION:

ALWAYS USE OVEN GLOVES

WHEN REMOVING DISHES

FROM THE OVEN -

ESPECIALLY WHEN TURNING

OR STIRRING FOODS, AS THE

ACCESSORIES AND

SURROUNDING OVEN WILL

GET VERY HOT.

Auto Sensor and Sensor Combi Cook Programs

Adjust to Taste

The Sensor programs cook foods for average

tastes. You are able to adjust the cooking

programs to your own taste by pressing the

MORE/LESS pad.

After selecting the Sensor program, but

BEFORE pressing START. The oven will

automatically cook the food 10% More or

10% Less.

• Select the desired Auto Sensor program, by

pressing the pad. The pad can be pressed

once or twice to select one of the two

programs available.

• Press Start. The food category will be

repeated in the display window until the oven

calculates the cooking time after detecting a

burst of steam. DO NOT open the oven door

until the remaining cooking time appears in

the display window.

more less

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

Program Minimum Maximum

Chilled Meal 300 g (11oz) 600 g (1lb 5oz)

Frozen Meal 300 g (11oz) 600 g (1lb 5oz)

Fresh Vegetables 100 g (4oz) 900 g (2lb)

Fresh Fish 100 g (4oz) 900 g (2lb)

Program Minimum Maximum

Jacket Potatoes 200 g (7oz) 1500 g (3lb 5oz)

Frozen Potato Products 200 g (7oz) 500 g (1lb 2oz)

Roast Potatoes 400 g (14oz) 1000 g (2lb 2oz)

Roast Vegetables 400 g (14oz) 1000 g (2lb 2oz)

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.

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.

Reheat

Meal

AUTO SENSOR

Potatoes

SENSOR COMBI

Start

Auto Sensor Programs

Sensor Combi Programs

This program is for reheating a chilled

convenience meal that can be stirred.*

Foods must be in a suitable

microwaveable container and have the

film pierced. Place on turntable, press the

pad once. Press START. Stir halfway.

Allow to stand for 1 minute. Ensure that

the food is piping hot, stir before serving.

Note: Large pieces of fish/meat in a thin

sauce, may require longer cooking.

To cook FRESH vegetables e.g. carrots,

cauliflower, not suitable for potatoes.

Place prepared vegetables into a shallow

container on turntable. Add 90ml (6tbsp)

of water. Cover with pierced cling film or

lid. Press the pad once. Press START.

To cook jacket potatoes with a crisper

drier skin. Choose medium sized

potatoes 200-250g (7-9oz), for best

results. Wash and dry potatoes and prick

with a fork several times. Place on Low

Rack on Metal Tray on Glass Turntable.

Press the pad once. Press START.

For roasting potatoes. Cut potatoes into

even sized pieces and place in heatproof

ceramic or Pyrex® dish with 45ml (3tbsp)

oil. Place dish on Low Wire Rack on

Metal Tray on Glass Turntable. Press the

pad once. Press START. Turn at least

twice during cooking.

This program is for reheating a frozen

convenience meal that can be stirred.*

Foods must be in a suitable

microwaveable container which is

covered. Press the pad twice. Press

START. After the oven beeps, stir the food

and re-cover with pierced cling film.

Continue to cook for remainder of the

time. Allow to stand for 2 minutes. Ensure

food is piping hot. Stir again before

serving.

To cook FRESH fish. Shield the thinner

portions. Place in a shallow container on

turntable. Add 15ml (1tbsp) liquid. Cover

with pierced cling film or lid. Press the

pad twice. Press START.

To cook FROZEN oven chips and potato

products, e.g. Hash Browns, Croquettes,

etc,. that are suitable for GRILLING.

Spread potato products out on Metal Tray

and place on High Wire Rack on Glass

Turntable. Press the pad twice. Press

START. Turn during cooking. For best

results cook in a single layer.

Note: As products vary, check before the

end of cooking to assess browning.

For roasting assorted vegetables. Cut

vegetables into even sized chunks and

place in heatproof ceramic or Pyrex®

dish with 45ml (3tbsp) oil. Place dish on

Low Wire Rack on Metal Tray on Glass

Turntable. Press the pad twice. Press

START. Turn at least twice during

cooking.

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.

6 Frozen Potato Products

5 Jacket Potatoes

4 Fresh Fish

8 Roast Vegetables

7 Roast Potatoes

2 Frozen Meal

1 Chilled Meal

3 Fresh Vegetables

*IMPORTANT NOTE: This program is not suitable for foods that cannot

be stirred e.g. Lasagne/Shepherds Pie. These foods can be cooked on

the Crispy Top program for ‘Chilled and Frozen’ dishes.

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

or Grill + Micro Power

Reheat

Meal

Veg/Fish

Potatoes

Roast Veg

Auto Weight Cook Programs

Minimum/Maximum Weights to use on Auto Weight Programs

●

Select the desired Auto

Weight Program, by pressing

the pad.

The pad can be pressed once

or twice to select one of the

two programs available.

●

Press to select grams or

pounds and ounces.

●

Enter the weight by pressing

the more and less pads.

●

Press Start.

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.

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.

more less

Start

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)

Chicken

Pastry/

Cake

To cook WHOLE FRESH unstuffed

chickens. Cook stuffing separately. Place

chicken on Low Rack with Splash Guard

on Metal Tray and place on Glass

Turntable. Press pad once, enter the

weight of the chicken, then press START.

Start cooking breast side down and turn

halfway, taking care

with hot juices.

Stand for 5 minutes.

To cook a joint of beef or lamb. Place joint

on Low Rack with Splash Guard on Metal

Tray and place on Glass Turntable.

Press pad once, enter the weight of the

joint and press START. Turn halfway.

For reheating and browning chilled

purchased savoury dishes e.g. Lasagne

or Shepherds Pie. Remove any lid or

covering. If in a foil container, transfer to

a similar sized heatproof dish and place

on Low Rack on Metal Tray and place on

Glass Turntable. If using a heatproof

plastic-based dish in which food is

purchased, take care and support

underneath when removing from oven.

Always use metal pie plates with solid

bases or round baking sheets. Preheat

the oven to Convection 210°C with Metal

Tray in place. When preheated cancel

the convection program. Place the pie

plate onto Metal Tray on Glass Turntable.

Press pad once, enter the weight of the

pie (excluding the dish) and press

START.

For cooking chicken quarters e.g. leg

quarters, breast quarters with bone. DO

NOT use for drumsticks, boneless

breasts or thighs. Place chicken on Low

Rack with Splash Guard on Metal Tray

on Glass Turntable.

Press pad twice, enter the weight of the

chicken, then press START. Turn during

cooking if necessary.

For cubed meat (e.g. braising steak,

lamb, pork, not chicken) and vegetables.

Place in a suitable sized casserole dish

with stock. Use a minimum of 450 ml of

stock. If you use a ‘cook-in-sauce’, also

add the same quantity of water. Cover

with lid. Place on Metal Tray on Glass

Turntable. Press pad twice, enter the

weight (excluding the dish) and press

START. When oven beeps, stir the

casserole.

For reheating and browning frozen

purchased savoury dishes e.g. Lasagne.

Remove any lid or covering. If in a foil

container, transfer to a similar sized

heatproof dish and place on Low Rack

on Metal Tray and place on Glass

Turntable. If using heatproof plastic-

based dish in which food is purchased,

take care and support underneath when

removing from oven. Press pad twice,

enter the weight and press START. DO

NOT COVER. Allow to stand for

1 minute. Ensure the food is piping hot.

A range of medium textured cakes can

be cooked. Use smooth, and preferably

seamless, metal cake tins. Place directly

onto the Metal Tray on the Glass

Turntable. DO NOT use spring form tins.

Preheat oven to convection 160°C with

Metal Tray in place. When preheated

cancel the convection program. Press

pad twice, enter the weight of the cake

(excluding tin) and press START.

Auto Weight Cook Programs

Auto Programs must ONLY be used for the foods described below.

Frozen Crispy Top

13 Chilled Crispy Top

12 Meat - Casserole

16 Bake Cake

15 Bake Pastry

10 Chicken Portions

9 Whole Chicken

11 Meat - Beef/Lamb

Chicken

Meat

Crispy

Top

Pastry/

Cake

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

or Grill + Micro Power

Press pad once. Enter weight. Press START.

DO NOT COVER. Stand for 1 minute before

serving. Ensure the food is piping hot.

Cooking and Reheating Guidelines

Most foods reheat very quickly in your oven by HIGH power. Meals can be brought

back to serving temperature in just minutes and will taste freshly cooked and NOT

leftover. Always check food is piping hot and return to oven if necessary.

As a general rule, always cover wet foods, e.g. soups, casseroles and plated meals.

Do not cover dry foods e.g. bread rolls, mince pies, sausage rolls etc.

The charts on pages 40-52 show you the best way to cook or reheat your favourite

foods. The best method depends on the type of food.

Remember when cooking or reheating any food that it should be stirred or turned

wherever possible. This ensures even cooking or reheating on the outside and in the

centre.

When is food reheated?

Food that has been reheated or cooked should be served “piping hot” i.e. steam

should be visibly emitted from all parts. As long as good hygiene practices have

been followed during the preparation and storage of the food, then cooking or

reheating presents no safety risks.

Foods that cannot be stirred should be cut with a knife to test that they are

adequately heated throughout. Even if a manufacturer’s instructions or the times in

the cookbook have been followed, it is still important to check the food is heated

thoroughly. If in doubt, always return to the oven for further reheating.

If you cannot find the equivalent food in the chart then choose a similar type and

size listed and adjust the cooking time if necessary.

PLATED MEALS

Everyone’s appetite varies and reheat

times depend on meal contents. Dense

items e.g. mashed potato, should be

spread out well. If a lot of gravy is

added, extra time may be required.

Place denser items to the outside of the

plate. Between 3-5 mins. on HIGH

power will reheat an average portion. If

stacking two meals, heat on HIGH

power for 6-7 mins. and change the

meals over halfway.

CANNED FOODS

Remove foods from can and place in a

suitable dish before heating.

SOUPS

Use a bowl and stir before heating and

at least once through reheat time and

again at the end.

CASSEROLES

Stir halfway through and again at the

end of heating.

MINCE PIES - CAUTION

REMEMBER even if the pastry is cold

to the touch, the filling will be piping hot

and will warm the pastry through. Take

care not to overheat otherwise burning

can occur due to the high fat and sugar

content of the filling. Check the

temperature of the filling before

consuming to avoid burning your mouth.

CHRISTMAS PUDDINGS AND

LIQUIDS - CAUTION

Take great care when reheating these

items. See Page 6.

Do not leave unattended.

Do not add extra alcohol.

BABIES’ BOTTLES - CAUTION

Milk or formula MUST be shaken

thoroughly before heating and again at

the end and tested carefully before

feeding a baby.

See page 40 for details.

WE DO NOT RECOMMEND THAT YOU

USE YOUR MICROWAVE TO

STERILISE BABIES’ BOTTLES. If you

have a special microwave steriliser we

urge extreme caution, due to the low

quantity of water involved. It is vital to

follow the manufacturers instructions

implicitly.

1000W

Reheating Charts

The times given in the charts below are a guideline only, and will vary depending on STARTING temperature, dish size etc.

HEATING CATEGORY

Your oven is Heating Category E and this is displayed on the

front of your oven door. The information on this label will

assist you in using new instructions on food packs to enable

you to program the best heating time in your oven.

The IEC (60705)

power output (watts)

The heating category for

small packs of food

Microwave symbol

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.

Food

Weight/ Power Time to

Instructions/Guidelines

Quantity Level Select (approx)

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.

Croissants

or GRILL 1 2-3 mins. Place on heatproof plate on turntable. Do not cover.

HIGH power 30-40 secs. Place on micro-safe plate on turntable. Do not cover.

or GRILL 1 3-5 mins. Place on heatproof plate on turntable. Do not cover.

HIGH power 15-20 secs. Place on micro-safe plate on turntable. Do not cover.

Rolls

or GRILL 1 3-4 mins. Place on heatproof plate on turntable. Do not cover.

HIGH power 30-40 secs. Place on micro-safe plate on turntable. Do not cover.

or GRILL 1 4-6 mins. Place on heatproof plate on turntable. Do not cover.

CANNED BEANS, PASTA

Baked Beans

225 g HIGH 2 mins.

Place in a heatproof bowl on turntable. Cover.

415 g HIGH 4 mins.

Baked Beans &

Sausages/Burgers

450 g HIGH 5 mins. Place in a heatproof bowl on turntable. Cover.

Ravioli in sauce 215 g HIGH 2 mins. 30 secs.

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

Sauce

213 g HIGH 2 mins. Place in a heatproof bowl on turntable. Cover.

Reheating Charts

Food

Weight/ Power Time to

Instructions/Guidelines

Quantity Level Select (approx)

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.

624 g HIGH 3 mins.

Place in a heatproof bowl on turntable. Cover.

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.

Sweetcorn

198 g HIGH 1 mins. 30 secs.

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.

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.

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

5-6 min. Place on metal tray on turntable.

220°C + GRILL 1 +

SIMMER power

Steak and Kidney 170 g (1) TURBO-BAKE

15 mins. Place on metal tray on turntable.

Shortcrust Pie 220°C + GRILL 2

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.

Reheating Charts

Food

Weight/ Power Time to Instructions/Guidelines

Quantity Level Select (approx)

PLATED MEALS – HOMEMADE – CHILLED

Child size

1 HIGH 3 mins.

Place on a heatproof plate on turntable. Cover.

2 HIGH 5 mins.

Adult size

1 HIGH 4-5 mins.

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

Apple Pie

465 g

HIGH or 4 mins. Place on turntable. Do not cover.

Combi:

9-10 mins. Place on metal tray on turntable. Do not cover.

230°C + WARM power

Apple and

x 6

TURBO-BAKE

3 mins. Place in foil cases on low rack on metal tray on turntable.

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

340 g

HIGH or 2-3 mins. Place on turntable. Do not cover.

Pudding

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.

Fruit Crumble

450 g

HIGH or 1 min. 20 secs. Place on turntable. Do not cover.

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

Place in dish on low rack on metal tray on turntable.

220°C + GRILL 1

10 mins.

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.

454 g

HIGH power or 7 mins. Place on turntable.

Combi: 220˚C + SIM power 12-14 mins. Place on metal tray on turntable. Do not cover.

Cottage Pie

190 g

HIGH power or 3-4 mins. Place on turntable.

Combi: 220˚C + SIM power 12-14 mins. Place on metal tray on turntable. Do not cover.

595 g

HIGH power or 6-8 mins. Place on turntable.

Combi: 220˚C + SIM power 15-17 mins. Place on metal tray on turntable. Do not cover.

Reheating Charts

Food

Weight/ Power Time to

Instructions/Guidelines

Quantity Level Select (approx)

PURCHASED CONVENIENCE FOODS – CHILLED N.B. Transfer food from foil container to a similar sized

heat-proof dish, except when using TURBO-BAKE.

Lasagne

300 g

MEDIUM power or 6-7 mins. Place on turntable.

Combi:

11-12 mins. Place on metal tray on turntable. Do not cover.

200˚C + LOW power

Onion Bhajis, TURBO-BAKE

10 mins. Place on low rack on metal tray on turntable. Turn halfway.

Pakora & Felafel

330 g (6)

220°C + GRILL 1 .

TURBO-BAKE

10 mins. Place on low rack on metal tray on turntable. Turn halfway.

Spring Rolls 230 g

220°C + GRILL 2

Turkey Burgers

425 g

TURBO-BAKE

8-9 mins. Place on metal tray on high wire rack on turntable. Turn halfway.

250°C + GRILL 2

Vegetable Bake

454 g

HIGH power or 6-8 mins. Place on turntable.

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

340 g (6)

TURBO-BAKE

10-12 mins. Place on metal tray on high wire rack on turntable. Turn halfway.

250°C + GRILL 1

DEFROST power 8 mins.

Lasagne 330 g then HIGH power or 8-9 mins.

Place on turntable.

Combi:

20-22 mins. Place on metal tray on turntable.

220˚C + SIM power

Battered Onion Rings

250 g

TURBO-BAKE

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.

Shepherd’s Pie 460 g then HIGH power or 6-8 mins.

Place on turntable.

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

385 g

TURBO-BAKE

10 mins. Place in dish on low rack on metal tray on turntable. Turn halfway.

220°C + GRILL 1

Food

Weight/ Choice of Time

Instructions/Guidelines

Quantity Cooking Modes (mins.)

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

Rashers 228 g (8)

HIGH power or 45 secs.

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)

Black Eyed Beans 225 g

HIGH power 10

Use 600 ml (1pt) boiling water in a large bowl Cover.

then SIMMER 25-30

Chick Peas 225 g

HIGH power 10

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.

Marrowfat Peas 225 g

HIGH power 3

Use 600 ml (1pt) boiling water in a large bowl Cover.

then SIMMER 15-20

Red Kidney Beans 225 g

HIGH power 15 Use 600 ml (1pt) boiling water in a large bowl Cover.

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,

Combi:

180°C + SIM power

12-15 Place on low rack on metal tray and splash guard

Sirloin per 450 g on turntable. Turn halfway.

Mince

HIGH then MEDIUM 10 then 15 Place in micro safe dish with stock and seasonings on

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.

Cooking Charts

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.

Cooking Charts

on turntable.

Food

Weight/ Choice of Time

Instructions/Guidelines

Quantity Cooking Modes (mins.)

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 + GRILL 2 + 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.

Egg 1 MEDIUM power 40 secs.

Water 90 ml HIGH power 1

Eggs 2 MEDIUM power 1 min.10 secs.

Water 135 ml HIGH power 1 min. 30 secs.

Eggs 3 MEDIUM power 1min. 30 secs.

Water 180 ml HIGH power 2

Eggs 4 MEDIUM power 1min. 50 secs.

• Place water in a small bowl and heat for 1st cooking

time.

• Add egg (size 3).

• Pierce yolk and white.

• Cover.

• Cook for 2nd cooking time.

• Then leave to stand for 1 min.

Cooking Charts

• Add 1 tbsp of milk for each egg used.

• Beat eggs, milk and knob of butter together.

• Cook for 1st cooking time then stir.

• Cook for 2nd cooking time then stand for 1 min.

on turntable. Turn halfway.

Food Weight/ Choice of Time Instructions/Guidelines

Quantity Cooking Modes (mins.)

EGGS – Scrambled.

1 Egg

HIGH power 30 secs

HIGH power 20 secs

2 Eggs

HIGH power 50 secs

HIGH power 30 secs

3 Eggs

HIGH power 1min. 20 secs

HIGH power 30 secs

FISH – FRESH from raw – For Guidelines see Fish Chapter page 57.

Breaded Fillets 350 g (2)

GRILL 1 or 9-11

Place on metal tray on high wire rack on turntable.

Turn halfway.

Combi:

TURBO-BAKE 230˚C 10-11

+ GRILL 1 + WARM power

Cakes 200 g (2)

GRILL 1 or 6-7

Place on metal tray on high wire rack on turntable.

Turn halfway.

Combi:

TURBO-BAKE 230˚C 8-9

+ GRILL 1 + WARM power

Fillets 400 g (2)

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

or GRILL 1 10-12

Place on metal tray on high wire rack on turntable.

Steaks 350 g (2)

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

or GRILL 2 8-10

Place on metal tray on high wire rack on turntable.

Turn halfway.

Whole 300 g (1)

HIGH power 4-5 Place in micro-safe dish. Add 30 ml of liquid. Cover.

or GRILL 2 10-12

Place on metal tray on high wire rack on turntable.

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

Turn halfway.

Combi:

TURBO-BAKE 230˚C

12-14

+ GRILL 3 + SIM power

Cakes 454 g (4)

GRILL 1 or 12-14

Place on metal tray on high wire rack on turntable.

Turn halfway.

Combi:

TURBO-BAKE 250˚C

+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.

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.

Cooking Charts

Stir halfway.

Weight/ Choice of Time

Haddock Fillets

380 g (4)

HIGH power or 7 Place in micro-safe dish. Add 30 ml of liquid. Cover.

GRILL 1 10-15

Place on metal tray on high wire rack on turntable.

Turn halfway.

Scampi

300 g

GRILL 1 or 8-9

Place on metal tray on high wire rack on turntable.

Turn halfway.

Combi:

TURBO-BAKE 230˚C

+ 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

150 g - 170 g

DEFROST then 4 then 2

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 (

/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 (

/2 pt) of water. Only half fill dish. Cover.

Pears – poached 450 g HIGH power 5-6 Add 300 ml (

/2 pt) of water. Only half fill dish. Cover.

Plums – poached 450 g HIGH power 8 Add 300 ml (

/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

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

700 g (4)

MEDIUM power 7-8 Place in micro-safe dish or rack on turntable. Cover.

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

Combi:

160°C + WRM power

1hr 20 mins.

Place in casserole, add stock and vegetables, cover

with lid on metal tray on turntable. Stir halfway.

Place on low rack on metal tray with splashguard on

turntable. Do not cover.

FISH - FROZEN from raw - For Guidelines see Fish Chapter page 57.

Quantity Cooking Modes (mins.)

Instructions/Guidelines

Food

Cooking Charts

Food

Weight/ Choice of Time

Instructions/Guidelines

Quantity Cooking Modes (mins.)

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

Combi:

160°C + WRM power 1 hr. 30 mins.

Place in casserole with lid add stock and vegtables.

Place on metal tray on turntable.Stir halfway.

PASTA

Twists 225 g HIGH power 8-10

Macaroni 225 g HIGH power 10-12

Spaghetti 225 g HIGH power 8

Use 1 litre (1

/4pt) boiling water. Add 15 ml oil.

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

HIGH power or

3-4 Prick base of pastry and chill well. Lay piece of

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

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

475 g

HIGH power 4-6 Place on micro-safe plate on turntable. Do not cover.

TURBO-BAKE 220°C +

10-12 Place directly on metal tray on turntable. Do not cover.

GRILL 2

Thin and Crispy

350 g

Combi: 220°C + WRM power 10-15 Place on low rack on metal tray on turntable.

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.

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.

Place on upturned saucer in heatproof dish on turntable.

Turn joint over halfway during cooking. Drain off fat

during cooking.

450g (1lb) Turn halfway.

Food

Weight/ Choice of Time

Instructions/Guidelines

Quantity Cooking Modes (mins.)

PORK – from raw – CAUTION: Hot Fat! Remove accessory with care. For Guidelines see Meat Chapter page 62.

Chops

350 g (2) GRILL 1 15-17

Place on splash guard on metal tray on high wire rack

on turntable. Turn twice.

MEDIUM power or

13-14 per

Joints

450 g (1lb)

Combi: 170°C + LOW power

15-16 per Place on low rack on metal tray and splash guard.

450 g (1lb) Turn halfway.

Gammon covered HIGH 15 then

Place in large casserole with lid and cover with water.

with water then MEDIUM power 15-20 per

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 serving

2 cup

MEDIUM power 2-2

/2 Add 1 cup of water or milk. Stir halfway.

of oats

2 servings

1 cup

MEDIUM power 4-5 Add 2 cups of water or milk. Stir halfway.

of oats

4 servings

2 cups

MEDIUM power 8-9 Add 4 cups of water or milk. Stir halfway.

of oats

POTATO PRODUCTS part cooked – FROZEN

Croquettes / Smiley Faces

250 g

GRILL 1 or 8-10

Place on metal tray on high wire rack on turntable.

Turn halfway.

Waffles

TURBO-BAKE 250°C 8-9

+ GRILL 1

Hash Browns 250 g (6) GRILL 1 10

Place on metal tray on high wire rack on turntable.

Turn halfway.

Oven Chips &

250 g GRILL 1 or 9-10

Place on on metal tray on high wire rack on turntable.

Associated Products

Turn halfway.

450 g

Combi:

GRILL 1 +

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

Cooking Charts

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.

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.

Cooking Charts

Wash and prick skins several times. Place directly

on glass turntable if cooking by microwave. If

cooked by combination place directly on the low

rack on metal tray on turntable. Allow to stand for

5 mins. Or use Auto Program Jacket Potato.

GRILL/CONV 250˚C

8-10

Food

Weight/ Choice of Time

Instructions/Guidelines

Quantity Cooking Modes (mins.)

MILK PUDDING – Use large bowl, cover. Stir halfway.

Flaked Rice 50 g SIMMER power 20 Add 600 ml (1pt) milk. 30 ml sugar

Pudding Rice

50 g

HIGH power 5

Add 450 ml (

/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

454 g (8)

GRILL 1 or 12

Place on splash guard on metal tray on high wire

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

2 HIGH power or 8

Combi: TURBO-BAKE 250°C + GRILL 1 +SIM power 20

4 HIGH power or 13

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

Cooking Charts

FRESH VEGETABLES – Place in shallow micro-safe dish.

GRILL/CONV 250˚C

8-10

Food

Weight/ Choice of Time

Instructions/Guidelines

Quantity Cooking Modes (mins.)

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.

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.

Increasing and Decreasing Recipes

INCREASING RECIPES

• To increase a recipe from 4 to 6 servings, increase each

ingredient listed by half. To double the quantity, simply double every

ingredient listed.

• Do not forget that large quantities will require a larger dish. Make

sure that it is deep enough to prevent the recipe from boiling over

during cooking.

• Cover as directed in the recipe. Stir or rearrange foods as

recommended.

• Increase the stand times by 5 mins. per lb.

• Always check the recipe during cooking.

• When increasing the ingredients to 6 servings, add an extra one

third of the original cooking time, i.e.. 30 mins. on MEDIUM power

for 4 servings will become 40 mins. on MEDIUM power for

6 servings.

• When doubling a recipe from 4 to 8 add on half the original

cooking time, i.e. 30 mins. on MEDIUM power for 4 servings will

become 45 mins. on MEDIUM power for 8 servings.

DECREASING RECIPES

• To decrease a recipe from 4 servings to 2 servings, halve the

ingredients listed.

• Choose a dish that is proportionally smaller than the one

recommended in the recipe, however make sure it is deep enough

to stop food boiling over.

• Allow half to two-thirds of the original cooking time, i.e. 30 mins. on

MEDIUM power for 4 servings will become 15-20 mins. on

MEDIUM power for 2 servings.

Using Recipes from Other Books

The best way to convert a family favourite dish is to find a similar

recipe in a cookery book to give you a guide to the correct method

and timings to use.

Many cookbooks refer to 650W ovens, however since 1990 oven

output powers have been set by a new standard (IEC). When using

other cookbooks, the 1000 W output power of your oven must be

allowed for. Use the same power level suggested e.g. HIGH or

MEDIUM and select the same cooking time suggested, however

CHECK the progress of the food during cooking and adjust the time if

necessary.

Cooking for One

• For one serving quarter ALL ingredients listed.

• Choose a dish that is proportionally smaller than the one

recommended in the recipe.

• Use the same cooking power recommended in the original recipe.

• Start by cooking for one quarter of the recommended cooking time,

although extra time in most cases will be required.

• Always check the food during cooking.

• There is not a great saving for reduced quantities of soups,

casseroles, stews and rice, as a minimum time is required to

tenderise meats and blend flavours.

• When cooking for one it often makes sense to cook for two and

plate up both meals. Freeze one meal for a later date.

SOUPS & STARTERS

Soups and Starters

Ingredients

25g (1oz) butter

1 medium onion coarsely chopped

700g (1

lb) carrots thickly sliced

1 litre (1

pints) vegetable stock

grated zest of

orange

90ml (6 tbsp) orange juice

60ml (4 tbsp) crème fraiche

salt & black pepper

15ml (1 tbsp) fresh chives, cut into pieces

Carrot & Orange Soup Serves 4

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

1. Place the butter and onion in a large bowl. Cook on HIGH power for 3-4 mins. or until soft.

2. Add the carrots. Cover and cook on HIGH power for 8-10 mins. or until vegetables are

softened. Stir halfway.

3. Add stock and orange zest. Cover and cook on HIGH power for 5 mins. then LOW power for

15 mins. or until the carrots are soft.

4. Place in liquidiser and puree until smooth.

5. Return puree to the bowl and add orange juice. Stir in the crème fraiche and season to taste.

Cover and cook on MEDIUM power for 3-4 mins. or until piping hot.

6. Garnish with fresh chives.

Ingredients

25g (1oz) butter

2 garlic cloves, crushed

4 tbsp finely chopped parsley

400g (14oz) chestnut mushrooms, roughly

chopped

15g (

oz) dried porcini, rehydrated

125 ml (4 fl. oz) dry white wine

900ml (1

pint) vegetable stock

45 ml (3 tbsp) double cream

salt & freshly ground black pepper

Cream of Mushroom Soup Serves 4

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

1. Place the butter, garlic and parsley in bowl. Cover and cook on HIGH power for 1 min.

2. Add the chopped mushrooms and rehydrated porcini. Cover and cook on HIGH power for 6-

8 mins. or until softened. Stir halfway.

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

4. Add stock and cook on HIGH power for 15 mins.

5. Place in liquidiser and puree until smooth.

6. Return puree to the bowl. Stir in cream and season to taste. Cover and cook on MEDIUM

power for 3-4 mins. or until piping hot.

Onion & Feta Cheese Tartlets Serves 6

Dish: 3 litre (6 pint) bowl and baking sheet 32 x 23cm (12

x 9 inches)

Oven Accessory: enamel shelf + wire shelf

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

for 30 mins.

2. Put oil and onions into large bowl and cook on HIGH power for 12-15 mins. or until

caramelised. Cool for 5 mins.

3. Preheat oven on CONVECTION 220°C with enamel and wire shelf in posiition and place

baking tray on wire shelf.

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

5. Carefully remove the baking tray and the enamel shelf from the oven using oven gloves.

6. Place 3 pastry circles on the baking sheet and 3 on the enamel shelf and prick with a fork.

7. Divide the onion mixture among the pastry circles.

8. Cook the tarts on CONVECTION 220°C for 15 mins. or until golden brown.

Ingredients

250g (9oz) ready made puff pastry

30 ml (2 tbsp) olive oil

300g (11 oz) onions peeled & sliced

25g (1 oz) pine nuts

100g (4 oz) feta cheese crumbled

50g (2 oz) pitted black olives roughly

chopped

50g (2 oz) sun-dried tomatoes (in oil or

rehydrated), roughly chopped

15g (

oz) capers

salt and freshly ground black pepper

fresh oregano sprigs to garnish

Ingredients

young spinach leaves

25 g (1 oz) butter

2 garlic cloves, crushed

450 g (1 lb) flat black mushrooms,

finely chopped

75 g (3 oz) fine oatmeal

1 egg yolk

100 g (4 oz) cream cheese

30 ml (2 tbsp) chopped fresh herbs

15 ml (1 tbsp) lemon juice

Mushroom Paté Serves 4

Dish: 18 cm (7") souffle dish lightly greased

Oven Accessory: glass turntable + metal tray

1. Remove the stalks from the spinach and use the leaves to line the souffle dish, reserving

leaves for the top.

2. Place the butter and garlic in a large dish, cover and cook on HIGH power for 1 min. or until

melted. Add the mushrooms, recover and microwave on HIGH power for 5 mins. or until

softened. Stir in remaining ingredients and beat well.

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.

Pork and Liver Terrine Serves 4-6

Dish: 600ml (1 pint) earthenware terrine or Pyrex® loaf dish

Oven Accessory: glass turntable + metal tray

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

2. Place the minced pork, chopped liver, herbs, spices, seasoning and wine in a non metallic

bowl and allow to marinate for 2 hours in the fridge.

3. Place butter, shallots and garlic in bowl. Cover and cook on HIGH power for 2 mins. Cool.

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

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

6. Cover with greaseproof paper and cook on Combination: CONVECTION 160°C + WARM

power for 40 mins.

Ingredients

225g (8oz) streaky bacon

225g (8 oz) minced pork

225g (8 oz) pigs liver, chopped

tsp (3 ml) rosemary

tsp (3 ml) thyme

tsp ground mace

tsp allspice

salt & freshly milled black pepper

30ml (2 tbsp) dry white wine

15g (

oz) butter

2 shallots, finely chopped

1 clove garlic, crushed

1 egg, beaten

1 tbsp plain flour

Brie & Cranberry Crostini Serves 4

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

1. Pre-heat grill on GRILL 1.

2. Place the slices of baguette on the high wire rack and cook on GRILL 1 for 2-3 mins. or until

lightly toasted.

3. Turn the slices over and spread each slice with cranberry sauce.

4. Top with a slice of brie and sprinkle with sesame seeds.

5. Cook on Combination: GRILL 1 + SIMMER power for 3-4 mins. or until cheese has started

to melt and sesame seeds turn golden.

Ingredients

1 small French baguette, cut into 8 slices

60 ml (4 tbsp) cranberry sauce

175g (6oz) brie, sliced

sesame seeds

SOUPS & STARTERS

Ingredients

8 slices ciabatta

20g tub garlic butter or 25g (1oz) softened

butter beaten with 1 chopped clove of garlic

200g (7 oz) or 4-5 large flat mushrooms

1 tbsp olive oil

150g (5oz) jar roasted red peppers, sliced if

necessary

100g (4oz) firm goat’s cheese

Red Pepper & Mushroom Bruschetta Serves 4

Dish: microwave safe bowl

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

1. Pre-heat grill on GRILL 1.

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

3. Place the ciabatta slices in one layer on the black tray on the high wire rack and cook on

GRILL 1 for 1-1

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.

Ingredients

250g (9oz) tail end of salmon, boned,

skinned, and cut into bite-sized pieces.

125g (4

oz) cooked peeled prawns

juice of

lemon

salt & black pepper

125g (4

oz) filo pastry

50g (2 oz) butter, melted

Prawn & Salmon Filo Parcels Serves 4

Oven Accessory: enamel tray

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

2. Pre-heat the oven empty on CONVECTION 190ºC.

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

of the salmon & prawn mixture in the middle of one buttered filo square.

6. Fold 2 sides of the filo to form a rectangle. Fold one of the open ends over the filling and the

other one underneath.

7. Place this parcel on the second buttered square and draw up the edges and seal the parcel.

8. Repeat steps 4-7 three more times

9. Place parcels on greased enamel shelf and brush them with melted butter.

10.Place enamel shelf on bottom level in the oven.

11.Cook on CONVECTION 190°C for 15-20 mins. until crisp and golden.

Baked Stuffed Tomatoes Serves 4

Dish: Shallow heatproof dish Oven Accessory: glass turntable + metal tray + low rack

1. Preheat oven on TURBO-BAKE 190°C + GRILL 2.

2. Slice the tops off the tomatoes. Deseed, scoop out the centre and discard.

3. Drain tomatoes upside down on kitchen paper then place tomatoes right way up in heatproof

dish.

4. Sprinkle inside with salt and pepper and dried basil.

5. Break in whole egg, and cover the top with slices of mozzarella cheese.

6. Cook in preheated oven on TURBO-BAKE 190˚C + GRILL 2 for 20-25 mins. or until

browned on top.

Ingredients

4 beef tomatoes

seasoning

3 ml (

tsp) dried basil

4 eggs

200 g (7 oz) mozzarella cheese

Stuffed Citrus Trout Serves 4

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

1. Preheat the grill on GRILL 2.

2. Wash the fish and pat dry. Fill the fish cavities with the combined stuffing ingredients and

arrange the fish in a shallow dish.

3. Pour over the orange and lime juice. Season and marinade for one hour.

4. Dot with butter, place the fish two at a time on the metal tray on the high wire rack.

5. Cook on GRILL 2 for 14-16 mins. or until crisp and brown. Turn halfway. Repeat with

remaining fish.

Ingredients

4 trout, 350 g (12 oz) each

Stuffing:

1 bunch spring onions, finely chopped

100 g (4 oz) button mushrooms, finely sliced

grated rind and juice of 1 orange

cm (1”) cube fresh ginger, peeled and

grated

dash of Soy sauce

juice of 1 orange

juice of 1 lime

black pepper

25 g (1 oz) butter

Fish

Fish cooks very well by microwave as it

stays moist and the lingering fish smells left

in conventional ovens are avoided.

WHEN IS FISH COOKED?

Fish is cooked when it flakes easily and

becomes opaque.

For fish with a strong odour, eliminate the

smell after cooking by placing 600 ml (1 pt)

of boiling water and 1 sliced lemon in a large

bowl, cook on SIMMER for 20 mins. Wipe

out oven with a dry cloth.

WHOLE FISH

If cooking 2 whole fish together, they should

be arranged head to tail for even cooking.

Large whole fish must have the tail and head

shielded halfway through cooking with

smooth pieces of tin foil secured with

cocktail sticks.

ARRANGING

Thin fillets of fish i.e. plaice, should be rolled

up prior to cooking to avoid overcooking on

the thinner outside edge and tail.

Fish steaks should be arranged in a circle,

thicker part to the outside. Cover with cling

film or lid.

LIQUID

Fresh fish should always be sprinkled with

30 ml (2 tbsp) of lemon juice, white wine or

water.

When cooking Frozen fish, add liquid as

above for even cooking.

Do not sprinkle salt onto fish before cooking

as this may make the fish dry.

NOISE

During cooking, popping sounds may be

heard. This is due to moisture trapped

between the flesh, particularly with oily fish

such as salmon and mackerel. This can be

minimised when cooking if the skin and flesh

is pierced several times with a cocktail stick.

FISH

Ingredients

For the sauce

15g (

oz) butter

15g (

oz) flour

300ml (

pint) milk

350g (12oz) fresh haddock fillet

150 ml (

pint) milk

350g (12oz) fresh undyed smoked haddock

100g (4 oz) prawns

salt & pepper

1 tbsp chopped flat leaf parsley

For the topping

700g (1 lb 8oz) potatoes, peeled and

chopped into small chunks

500g (1lb 2oz) swede, peeled and chopped

into small chunks

50g (2oz) butter

Prawn and Haddock Pie Serves 6

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

Oven Accessory: glass turntable + metal tray + low rack

1. Melt butter in a large jug on HIGH power for 30-40 secs. and stir in flour to make a roux.

2. Then add the milk gradually, stirring continuously until well combined and cook for 2 mins.

on HIGH power. Stir and cook for a further 2-3 mins. on HIGH power. Season and set aside.

3. Place fresh haddock into dish and pour over 150 ml (

pt) milk cover and cook on HIGH

power for 3-4 mins. or until cooked. Drain the fish, reserving the milk.

4. Place the smoked haddock in a dish with 2 tbsps. water cover and cook on HIGH power for

3-4 mins. or until cooked. Drain the fish.

5. Flake the fish into a shallow oval dish and scatter the prawns over. Pour over the sauce,

season and sprinkle with chopped parsley.

6. Place potatoes in a dish with 6 tbsp water. Cover and cook on HIGH power for 7-8 mins. or

until soft. Drain.

7. Place swede in a dish with 6 tbsp water. Cover and cook on HIGH power for 8-9 mins. or

until soft. Drain.

8. Mash potato with 25 g (1 oz) butter and some of the reserved milk.

9. Mash swede with 25 g (1 oz) butter and mix in 2 tbsp of mashed potato.

10.Spoon alternate lines of potato and swede over the top of the fish mixture to cover. Fluff up

with a fork.

11.Cook on Combination: TURBO-BAKE 230ºC + GRILL 3 + LOW power for 18-20 mins.

Ingredients

350 g (12 oz) potatoes

25 g (1 oz) butter

1 small onion, finely chopped

200 g (7 oz) can tuna, drained

1 egg, hardboiled, chopped

30 ml (2 tbsp) fresh parsley, chopped

10 ml (2 tsp) lemon juice

salt and pepper

1 egg, beaten

100 g (4 oz) breadcrumbs

Tuna Fish Cakes Serves 4

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

1. Cook potatoes with 45 ml (3 tbsp) water, covered on HIGH power for 6-8 mins. or until

cooked. Drain.

2. Place butter and onion in a bowl, cover and cook on HIGH power for 4 mins. or until soft.

Add potatoes and mash.

3. Stir in tuna, hard boiled egg, parsley and lemon juice, season well.

4. Shape into 8 cakes and coat in beaten egg and breadcrumbs.

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.

FISH

Ingredients

450 g (1 lb) white fish

50 g (2 oz) butter

50 g (2 oz) flour

450 ml (

pt) milk

300 ml (

pt) white wine

450 g (1 lb) mixed seafood

6 gherkins, diced

15 ml (1 tbsp) fresh parsley

10 ml (2 tsp) dill

salt and pepper

Rosti topping:

900 g (2 lb) potatoes

15 ml (1 tbsp) capers

50 g (2 oz) butter, melted

50 g (2 oz) cheddar cheese, grated

Special Occasion Fish Pie Serves 4

Dish: gratin dish Oven Accessory: glass turntable + metal tray

1. Place the white fish with 2 tbsp water in a shallow dish. Cover and cook on HIGH power for

4-5 mins or on AUTO FISH program. Drain, skin, bone and flake.

2. Make the sauce by melting the butter in a large jug on HIGH power for 1 min. Add the flour

and stir well. Mix in the milk and wine and cook on HIGH power for 4-5 mins. Stir halfway.

Mix in the fish, mixed seafood, gherkins and herbs. Season and pour into the dish.

3. Grate the potatoes and mix in the capers, melted butter and grated cheese. Pile onto fish

sauce without pressing firmly to keep the grated form. Cook on Combination:

CONVECTION 220°C + SIMMER power for 30-35 mins. or until piping hot and golden.

FISH

Ingredients

4 tbsp natural low fat yogurt

2 tbsp sun-dried tomato pesto

2 tbsp chopped fresh parsley or dill

2 x 175g (6 oz) cod or haddock fillets,

skinned

Sun Dried Tomato Fish Bake Serves 2

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

1. Mix the yoghurt, pesto and 1 tablespoon of the parsley or dill and season well.

2. Place fish fillets on metal tray on high wire rack and pour over the yoghurt sauce.

3. Cook on Combination: GRILL 2 + MEDIUM power for 8-9 mins.

4. Sprinkle the remaining parsley or dill over the dish and serve with salad and crusty bread.

Ingredients

50 g (2 oz) long grain rice

300 ml (

pt) boiling water

1 onion, finely chopped

50 g (2 oz) mushrooms, chopped

25 g (1 oz) butter

salt and pepper

175 g (6 oz) salmon tail

30 ml (2 tbsp) white wine

375 g (13 oz) ready made puff pastry

2 hardboiled eggs, chopped

beaten egg to glaze

To Serve:

150 ml (

pt) carton soured cream

15 ml (1 tbsp) fresh chopped parsley

Coubliac Serves 4

Dish: baking sheet (round) Oven Accessory: glass turntable + metal tray

1. Place rice and water in a large casserole, cover and cook on HIGH power for 10 mins. or

until just cooked. Drain.

2. Place the onion, mushrooms and butter in a small bowl, cover and cook on HIGH power for

3 mins. or until just softened. Season.

3. Place salmon in a shallow dish, sprinkle with wine and cook covered on HIGH power for

2 mins. (or AUTO PROGRAM FISH). Cool and flake.

4. Preheat oven on CONVECTION 210°C.

5. Roll pastry to a rectangle approx. 25 x 30 cm (10 x 12"). Trim and reserve trimmings.

Combine all ingredients together. Spread down one side of pastry rectangle leaving 1.5 cm

(

") 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.

ngredients

450 g (1 lb) smoked haddock

30 ml (2 tbsp) lemon juice

1 large onion, sliced

15 ml (1 tbsp) oil

40 g (1

oz) butter

40 g (1

oz) flour

3 ml (

tsp) mustard

600 ml (1 pt) milk

salt and pepper

100 g (4 oz) Red Leicester cheese

600 g (1

lb) cooked jacket potatoes, sliced

75 g (3 oz) wholemeal breadcrumbs

Family Fish Pie Serves 4

Dish: large casserole Oven Accessory: glass turntable + metal tray

1. Arrange fish in a shallow dish. Add lemon juice, cover and cook on HIGH power for 3 mins.

or until it flakes easily.

2. Place onion and oil in a bowl. Cover and cook on HIGH power for 3 mins. or until the onion

is soft.

3. Melt the butter on HIGH power for 30 secs. Stir in the flour and mustard and cook for a

further 15 secs. Add milk and seasoning, gradually stir to a smooth paste. Cook on HIGH

power for 5 mins. or until the sauce is thick and bubbling. Stir twice during cooking. Add 75 g

(3 oz) of grated cheese to the sauce and stir well.

4. Flake the fish and arrange in a serving dish. Add onions and place the sliced potatoes on

top.

5. Pour over the cheese sauce. Sprinkle with breadcrumbs and remaining cheese.

6. Cook on Combination: CONVECTION 190°C + SIMMER power for 15-20 mins. or until

golden brown and piping hot.

FISH

Ingredients

50 g (2 oz) butter

50 g (2 oz) flour

450 ml (

pt) milk

100 g (4 oz) Cheddar cheese, grated

salt and pepper

pinch grated nutmeg

450 g (1 lb) frozen spinach

450 g (1 lb) smoked haddock fillet, skinned

50 g (2 oz) breadcrumbs

Haddock and Spinach Florentine Serves 4

Dish: 20 cm (8") square dish Oven Accessory: glass turntable + metal tray + low rack

1. Mix together the butter, flour and milk in a large jug and cook uncovered on HIGH power for

4-5 mins. or until the sauce has thickened, whisking every minute. Stir in half of the cheese

and season well with salt, pepper and nutmeg.

2. Place spinach in the dish and cook covered on HIGH power for 6-7 mins. or until cooked.

Place in a sieve and drain thoroughly, then place back into the dish.

3. Place the fish in a single layer on top of the spinach. Cook covered on HIGH power for

4-5 mins. or until tender.

4. Pour the cheese sauce over the fish to cover it completely. Cook uncovered on HIGH power

for 3 mins. then sprinkle the remaining cheese and breadcrumbs on top. Brown under the

grill using GRILL 1 for 5-6 mins. or until brown and crisp.

Ingredients

225 g (8 oz) tomatoes

125 ml (4 fl.oz) olive oil

30 ml (2 tbsp) tomato puree

2 onions, chopped

1 large leek, sliced

4 garlic cloves, crushed

1.2 ltr (2 pt) fish stock

salt and black pepper

150 ml (

pt) dry white wine

4 sprigs thyme

small piece of orange peel

4 strands saffron

5 ml (1 tsp) chilli sauce

450 g (1 lb) cod, haddock or coley

450 g (1 lb) mixed seafood

4 large fresh prawns

bunch of dill to garnish

Bouillabaisse Serves 6

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

1. Skin the tomatoes and cut into four pieces, removing the cores. Place the oil and tomato

puree in a large bowl, heat on HIGH power for 1 min. and mix well. Add the onions and leek,

cook on HIGH power for 3-4 mins. or until soft.

2. Add the garlic, tomatoes, stock, seasoning, wine, thyme and orange peel, saffron and chilli

sauce. Heat on HIGH power for 3-4 mins. Skin the fish, cut into chunks and add to the

tomato liquid. Cook on HIGH power for 3-4 mins. or until the fish is cooked. Add the mixed

seafood and prawns and heat again for 2-3 mins. on HIGH power or until hot, taking care not

to overcook the fish.

3. Serve garnished with Dill.

ngredients

25 g (1oz) butter

1 clove garlic, crushed

1 small onion, finely chopped

15 ml (1 tbsp) plain flour

15 ml (1 tbsp) curry powder

grated rind and juice of

lemon

300 ml (

pt) hot fish stock

25 g (1 oz) sultanas

10 ml (2 tsp) tomato puree

30 ml (2 tbsp) mango chutney

450 g (1 lb) haddock, skinned and chopped

salt and pepper

75 g (3 oz) creamed coconut

Fish Curry Serves 4

Dish: large casserole Oven Accessory: glass turntable

1. Melt the butter in the casserole dish on HIGH power for 30 secs. or until melted.

2. Stir in the garlic and onion and cook covered on HIGH power for 3 mins.

3. Stir in the flour, curry powder, lemon rind and juice and fish stock. Cover and cook on HIGH

power for 3 mins. stirring halfway through the cooking time.

4. Stir in the remaining ingredients except the coconut, cover and cook on HIGH power for

3-4 mins. or until fish flakes, stirring occasionally.

5. Break up the coconut with a fork, then stir into the curry. Leave to stand for 5 mins. before

serving with boiled rice.

FISH

ngredients

15 ml (1 tbsp) vegetable oil

1 clove garlic, crushed

1 large onion, chopped

1 x 397 g (14 oz) can chopped tomatoes

15 ml (1tbsp) tomato puree

1 x 397 g (14 oz) tin tuna, drained

1 x 200 g (7 oz) can sweetcorn, drained

1 x 200 g (7 oz) can sliced carrots, drained

100 g (4 oz) broccoli florets

100 g (4 oz) cashew nuts

salt and pepper

50 g (2 oz) butter

50 g (2 oz) plain flour

600 ml (1 pt) milk

175 g (6 oz) grated cheddar cheese

30 ml (2 tbsp) chopped mixed herbs

10 sheets lasagne (precooked)

Tuna & Sweetcorn Lasagne Serves 4

Dish: 24 cm (9") square dish Oven Accessory: glass turntable + metal tray

1. Place oil, garlic and onions in a bowl. Cover and cook on HIGH power for 2-3 mins. or until

softened.

2. Add the tomatoes, puree, tuna, sweetcorn, carrots, broccoli, nuts and seasoning. Cover and

cook on HIGH power for 10-12 mins. or until vegetables are softened. Stir frequently.

3. Melt the butter in a large jug on HIGH power for 30-40 secs. Stir in the flour then add the

milk gradually to form a smooth paste. Cook on HIGH power for 5 mins. or until the sauce is

thick and bubbling. Stir frequently. Add 150 g (5 oz) of the grated cheese, herbs and season

to taste.

4. Pour half the tuna mixture over the base of the dish. Top with half the lasagne and half the

sauce. Repeat the layers ending up with the final layer of sauce. Sprinkle with the remaining

cheese. Cook on Combination: CONVECTION 190°C + SIMMER power for 25-30 mins. or

until the pasta is tender.

Ingredients

50 g (2 oz) onion

2 garlic cloves

50 g (2 oz) butter

15 ml (1 tbsp) plain flour

100 ml (4 fl.oz) white wine

50 ml (2 fl.oz) milk

150 ml (

pt) cream

175 g (6 oz) Emmental cheese

450 g (1 lb) mixed cooked seafood

75 g (3 oz) watercress

seasoning

100 g (4 oz) Tortilla chips

50 g (2 oz) breadcrumbs

Mixed Seafood Gratin Serves 4

Dish: 24 cm (9") round gratin dish

Oven Accessory: glass turntable + metal tray + low rack

1. Chop the onion and garlic. Place with butter in a large bowl and soften on HIGH power for

3-4 mins. Add the flour and pour in the wine and milk gradually. Stir well. Thicken on HIGH

power for 3-4 mins, stirring halfway. Add the cream and cheese.

2. Add the seafood and watercress to the sauce and mix well. Season to taste.

3. Spoon into the gratin dish and top with the crushed tortilla chips and breadcrumbs.

4. Cook on Combination: TURBO-BAKE 230°C + GRILL 3 + LOW power for 12-14 mins or

until crisp and piping hot.

ngredients

45ml (3 tbsp) extra virgin olive oil

juice of

lemon

100g (4oz) fresh pesto sauce

salt and freshly ground black pepper

4 x 175g (6oz) thick cut haddock or cod fillets

700g (1lb 8oz) waxy new potatoes (such as

charlotte)

2 medium red onions

1 red pepper, seeded

1 yellow pepper, seeded

1 orange pepper, seeded

2 garlic cloves, crushed

100g (4oz) black olives, chopped

lemon wedges and crisp green salad, to

serve

Mediterranean Fish Bake Serves 4

Dish: large ovenproof rectangular dish approx. 27 x 23 cm (11”x9”)

Oven Accessory: glass turntable + metal tray + low rack

1. Mix 1 tbsp oil, lemon juice, pesto and seasoning together and spoon over the fish. Leave to

marinade in the fridge for 1-2 hours.

2. Pre-heat oven on TURBO-BAKE 220°C + GRILL 2.

3. Cut vegetables into even sized chunks and toss with the garlic and 2 tbsps oil. Place in the

ovenproof dish and cook on TURBO-BAKE 220°C + GRILL 2 for 30mins. Turn halfway.

4. Scatter the black olives over the vegetables.

5. Place the fish and marinade on top of the vegetables.

6. Cook on Combination: TURBO-BAKE 220°C + GRILL 3 + LOW power for 20 mins. or until

cooked through.

MEAT AND POULTRY

Meat and Poultry

DEFROSTED JOINTS

If the meat has previously been frozen,

ensure it is properly thawed before cooking

by microwave. Defrosted joints of meat must

be allowed to STAND for up to an hour.

before cooking to ensure the centre is fully

defrosted.

FAT

Large amounts of fat absorb microwave

energy and can cause the meat next to it to

overcook. Always choose joints that aren’t

excessively fatty.

STANDING TIME

Meat and poultry require a minimum of

15 mins. STANDING TIME wrapped in

aluminium foil after cooking by microwave.

Roast meat is always easier to carve after

STANDING and the meat will continue to

cook during the STAND TIME.

BONE

Bone tips on legs of lamb and crown roasts

may need shielding when cooked by

microwave, to prevent overcooking.

TURNING

Joints and poultry should be turned over

halfway through cooking.

SHIELDING

Large joints may need shielding with pieces

of smooth aluminium foil after half the

cooking time to avoid overcooking on the

outside edges. Turkeys and large chickens

should have their breast meat, legs and

wings protected. Secure foil with cocktail

sticks and do not allow foil to touch the walls

of the oven.

How to roast a joint by Combination

Place the joint on Low Rack on Splash Guard

in Metal Tray and place on Glass Turntable.

Guidelines

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.

How to roast a joint by microwave

To roast basic joints of meat place the joint

onto the rack of a microwave roasting set

and cover with a dome lid. Alternatively use

a large, shallow dish and place the joint on

an upturned saucer and cover with cling film.

ROASTING BAGS

Roasting bags are useful when split up one

side to tent a joint for roasting by power and

time.

Do not use the metal twists supplied.

How to cook small cuts of meat by

microwave

Some cuts of meat can be cooked

successfully by microwave although due to

their short cooking times and no heat

source, they will not crisp and brown.

They should always be cooked on a

microwave rack to lift them out of their

juices.

MEAT AND POULTRY

Ingredients

4 chicken portions approx. 1.2 kg (2

lb) in

weight

5 ml (1 tsp) mixed herbs

salt and pepper

100 g (4 oz) streaky bacon

100 g (4 oz) button mushrooms

1 clove garlic, crushed

450 g (1 lb) whole shallots

30 ml (2 tbsp) brandy

300 ml (

pt) red wine

300 ml (

pt) chicken stock

Coq au Vin Serves 4

Dish: large casserole with lid Oven Accessory: glass turntable + metal tray

1. Place all ingredients in casserole dish.

2. Cover and cook on Combination: CONVECTION 160°C + WARM power for 1hr 10 mins. or

until cooked through.

3. Remove skin from chicken pieces and skim off any excess fat. Thicken using a little cornflour

mixed with water. Serve sprinkled with chopped parsley.

Ingredients

4 large, boneless skinless chicken breasts,

each cut into small chunks

3 tbsp plain flour

1 tbsp oil

15g (

oz) butter

1 garlic clove, crushed

4 shallots, chopped

150g (5 oz) mushrooms, sliced

1 tbsp Dijon mustard

200 ml (7 floz) hot chicken or vegetable stock

200 ml (7 floz) dry white wine

225g (8 oz) baby new potatoes, halved

225g (8 oz) baby carrots

100g (4 oz) asparagus tips

100g (4 oz) shelled, fresh or frozen broad

beans

45 ml (3 tbsp) double cream

handful of chopped mixed fresh parsley and

tarragon

crusty bread, to serve

Spring Chicken Casserole Serves 4

Dish: 3 litre (6 pt) large casserole with lid

Oven Accessory: glass turntable + metal tray

1. Coat chicken with flour and place in fridge.

2. Place oil, butter, garlic, shallots into a large casserole dish and cook on HIGH power for 1

min.

3. Add sliced mushrooms. Cover and cook on HIGH power for 2 mins.

4. Stir in Dijon mustard and add chicken.

5. Stir in stock and wine.

6. Add potatoes and carrots.

7. Cover casserole and cook on Combination: CONVECTION 160°C + WARM power for 50

mins. Stir halfway.

8. After 50 mins. stir casserole and scatter asparagus and broad beans over it without stirring.

9. Cover casserole and cook on Combination: CONVECTION 160°C + WARM power for

8mins. Stir in the cream, parsley and tarragon and cook for a further 2 mins.

Serve with crusty bread.

Ingredients

4 chicken breast fillets, skinned

100 g (4 oz) creamed coconut

45 ml (3 tbsp) lemon juice

30 ml (2 tbsp) soy sauce

30 ml (2 tbsp) vegetable oil

2 garlic cloves, crushed

5 ml (1 tsp) ground turmeric

5 ml (1 tsp) five-spice powder

5 ml (1 tsp) coriander seeds

5 ml (1 tsp) cumin seeds

90 ml (6 tbsp) crunchy peanut butter

large pinch of chilli powder

Chicken Satay Serves 4-6

Dish: 8 wooden skewers

Oven Accessory: glass turntable + metal tray + high wire rack + splash guard

1. Cut the chicken into small chunks and place in a bowl. Place 50 g (2 oz) creamed coconut,

30 ml (2 tbsp) lemon juice and 15 ml (1 tbsp) soy sauce into a blender or food processor.

Add the oil, garlic, turmeric, five spice, coriander and cumin and blend until smooth.

2. Pour over the chicken. Cover and marinate in the fridge for 2-3 hours or overnight.

3. For the serving sauce: Crumble 50 g (2 oz) of creamed coconut into a large jug. Add the

peanut butter, 15 ml (1tbsp) of the lemon juice, 15ml (1tbsp) of the soy sauce, the chilli

powder and 300 ml (

pt) water. Cook on HIGH power for 5-6 mins. or until the sauce boils

and thickens, stirring frequently. Turn into a serving bowl.

4. Thread the chicken onto wooden skewers. Place on splash guard in metal tray on high wire

rack and cook on Combination: TURBO-BAKE 250°C + GRILL 1 + WARM power for 15

mins. or until cooked through, turning occasionally. Serve hot with sauce for dipping.

Ingredients

4 boneless and skinless chicken breasts

1 tbsp lemon juice

1 tsp fresh thyme

tbsp olive oil

salt and pepper

200g (7oz) jar of red peppers, drained

150g (5 oz) ripe brie

400g (14oz) ready made puff pastry

1 egg, beaten to glaze

2 tbsp freshly grated parmesan

Layered Chicken Puff Serves 4

Oven Accessory: enamel shelf

1. Slice the chicken breasts into strips and place between plastic film and flatten using a rolling

pin.

2. Put chicken in a shallow dish with lemon juice, thyme, olive oil and seasoning. Allow to

marinate for a couple of hours in the fridge.

3. Pre-heat oven on CONVECTION 200°C with enamel shelf on lower level.

4. Carefully remove the enamel shelf from the oven using oven gloves.

5. Spread the chicken out on the enamel shelf and put back in the oven. Cook on

CONVECTION 200°C for 10-15 mins. or until cooked through, turning halfway. Remove

chicken from the shelf and allow to cool slightly.

6. Wash enamel shelf.

7. Roll out pastry to a 28 x 36cm (11” x 14”) rectangle.

8. Place

of the chicken on the centre third of the pastry.

9. Cover with

of the peppers, then all of the brie followed by the rest of the peppers and

finally the remaining chicken.

10.Brush the edges of the pastry with beaten egg and draw up the two longer sides together

over the filling and press the edges firmly together to seal. Flute the edges.

11.Pre-heat the oven empty on CONVECTION 200°C.

12.Transfer the pastry onto the enamel shelf and brush with beaten egg. Sprinkle with

parmesan cheese.

13.Place enamel shelf on lower level and cook on CONVECTION 200°C for 30-35 mins until

the pastry is crisp and golden.

Ingredients

100g (4oz) ciabatta breadcrumbs

75g (3oz) Gruyere cheese, grated

salt and ground black pepper

4 chicken breast fillets, skinless

60ml (4 tbsps) garlic mayonnaise

Cheesy Chicken Breasts Serves 4

Oven Accessory: glass turntable + metal tray + low rack

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

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

3. Place on the low wire rack and cook on COMBINATION: TURBO-BAKE 250°C + GRILL 3

+SIMMER power for 20-25 mins.

4. Slice the chicken and serve.

MEAT AND POULTRY

Ingredients

350 g (12 oz) leeks, trimmed

25 g (1 oz) butter

30ml (2 tbsp) plain flour

300 ml (

pt) milk

225 g (8 oz) cooked chicken, chopped

100 g (4 oz) ham, chopped

175 g (6 oz) Gruyere cheese, grated

Salt and pepper

4 frozen individual garlic bread slices

Creamy Chicken Gratin Serves 4

Dish: 24 cm (9") round gratin dish

Oven Accessory: glass turntable + metal tray + low rack

1. Slice the leeks and place in a large bowl with the butter. Cover and soften on HIGH power

for 3-4 mins. or until softened.

2. Add the flour and mix well. Stir in the milk and heat on HIGH power for 4-5 mins. or until

thickened. Add the chicken, ham and cheese then season and mix well.

3. Pour into the dish and top with the garlic bread slices. Cook on Combination: TURBO-

BAKE 230°C + GRILL 3 + LOW power for 15-20 mins or until piping hot and golden.

MEAT AND POULTRY

Ingredients

1 onion, diced

1 clove garlic, crushed

15 ml (1 tbsp) oil

397 g (14 oz) can chopped tomatoes

15 ml (1 tbsp) tomato puree

5 ml (1 tsp) mixed herbs

450 g (1 lb) mince

salt and pepper

Savoury Mince Serves 4

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

1. Place onion, garlic and oil in casserole, cover and cook on HIGH power for 2 mins. or until

soft.

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

3. Cover and cook on HIGH power for 10 mins. then MEDIUM power for 15-20 mins. or until

cooked.

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.

Ingredients

1 quantity of Savoury Mince

(see above)

double quantity of White Pouring Sauce (see

page 84)

100 g (4 oz) grated cheese

5 ml (1 tsp) mustard

salt and pepper

12 sheets pre-cooked lasagne

(or sufficient for 3 layers)

60 ml (4 tbsp) Parmesan cheese

Lasagne Serves 4

Dish: large rectangular dish approx. 27 x 23 cm (11" x 9")

Oven Accessory: glass turntable + metal tray

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

2. Cover the base of the dish with a layer of cheese sauce, then a layer of lasagne, followed by

a layer of hot meat mixture. Continue with a layer of lasagne then meat, ending with a layer

of cheese sauce.

3. Sprinkle Parmesan cheese over the top and cook on Combination: CONVECTION 190°C +

SIMMER power for 20-25 mins. or until the pasta is tender and brown and crisp on top.

Ingredients

1 medium onion, chopped

2 carrots, chopped

25 g (1 oz) butter

350 g (12 oz) cold cooked beef or lamb,

minced

300 ml (

pt) hot beef stock

3 ml (

tsp) Worcestershire sauce

15 ml (1 tbsp) gravy thickening

5 ml (1 tsp) tomato puree

salt and pepper

675 g (1

lb) potatoes, cubed

135 ml (9 tbsp) water

30 ml (2 tbsp) milk

25 g (1 oz) cheese

Shepherd’s Pie Serves 4

Dish: medium casserole Oven Accessory: glass turntable + metal tray

1. Place onion, carrots and butter in casserole. Cover and cook on HIGH power for 3-5 mins. or

until soft.

2. Add minced meat to vegetables and mix well. Mix together stock, Worcestershire sauce,

gravy thickening and tomato puree, pour over meat and season to taste.

3. Cook potatoes with water, covered on HIGH power for 7-8 mins. Drain and mash well with

the milk and spread on top of the meat, using a fork to make a pattern on top.

4. Sprinkle with cheese and cook on Combination: CONVECTION 190°C + WARM power for

approximately 25-30 mins. or until top is crisp and golden.

Ingredients

2 large aubergines

100g (4 oz) sliced crusty bread

250g (9 oz) minced beef

1 garlic clove, crushed

1 medium onion, chopped

3 vine-ripened tomatoes, skinned, seeded

and chopped

25g (1 oz) pitted black olives, chopped

2 tsp dried oregano

2 tbsp tomato puree

50g (2 oz) parmesan, freshly grated

2 eggs, separated

Stuffed Aubergines Serves 4

Dish: shallow pyrex® dish

Oven Accessory: enamel shelf then glass turntable + metal tray + low rack

1. Preheat oven on CONVECTION 220°C with enamel shelf on lower level.

2. Carefully remove the enamel shelf from the oven using oven gloves. Place the whole

aubergines on the shelf and cook on CONVECTION 220°C for 15-20 mins. or until soft.

3. Remove from oven and cool. Place the bread in the warm oven to dry out for about 5 mins.

4. Cut the aubergines in half horizontally, leaving the stalks attached. Scoop out the flesh and

chop finely.

5. Use the bread to make breadcrumbs.

6. Put minced beef into a large bowl with garlic and onion and cook on HIGH power for 2 mins.

7. Add tomatoes, aubergine flesh, olives, oregano, tomato puree and cook on HIGH power for

10 mins.

8. Mix the cheese and breadcrumbs together.

9. Stir the egg yolks into the meat mixture along with

of the cheesy breadcrumbs.

10.Fill the aubergine skins with the filling.

11.Whisk the egg whites to a froth.

12.Brush each aubergine all over with the egg white.

13.Place aubergines in pyrex® dish and sprinkle with the remaining breadcrumbs

14.Place dish on low rack on metal tray and cook on Combination: TURBO-BAKE 220°C +

GRILL 1 + WARM power for 15-18 mins.

ngredients

675 g (1

lb) braising steak, cubed

3 large onions, sliced thinly

1 clove garlic, crushed

30 ml (2 tbsp) seasoned flour

15 ml (1 tbsp) brown sugar

300 ml (

pt) hot beef stock

300 ml (

pt) light ale

15 ml (1 tbsp) wine vinegar

5 ml (1 tsp) mixed herbs

2 bay leaves

Topping:

8 x 2.5 cm (1") slices of French bread

15 ml (1 tbsp) French mustard

60 ml (4 tbsp) butter, softened

1 clove garlic, crushed

Belgian Beef Casserole Serves 4

Dish: large casserole with lid Oven Accessory: glass turntable + metal tray

1. Combine all the casserole ingredients in dish. Cover with lid and cook on Combination:

CONVECTION 160˚C + WARM power for 1hr 30 mins, or until meat is tender, or AUTO

PROGRAM CASSEROLE. Remove bay leaves.

2. Blend mustard, butter and garlic. Spread over one side of each bread slice.

3. Uncover casserole and arrange bread on top. Return to oven and cook uncovered on

Combination: CONVECTION 160˚C + WARM power for a further 15 mins. The casserole is

ready when the bread slices are crisp and golden.

MEAT AND POULTRY

ngredients

600 g (1

lb) braising steak, cubed

45 ml (3 tbsp) seasoned flour

600 ml (1 pt) hot beef stock

45 ml (3 tbsp) tomato puree

30 ml (2 tbsp) paprika

5 ml (1 tsp) sugar

60 ml (4 tbsp) soured cream

Hungarian Goulash Serves 4

Dish: large casserole + lid Oven Accessory: glass turntable + metal tray

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

2. Cook on Combination: CONVECTION 160°C + WARM power for 1hr 30 mins, or until the

meat is tender, or on AUTO PROGRAM CASSEROLE.

3. Remove from oven and immediately stir in the soured cream. Serve with ribbon noodles.

Ingredients

Filling:

350 g (12 oz) braising steak, cubed

100 g (4 oz) kidney, cubed

30 ml (2 tbsp) seasoned flour

1 onion, chopped

600 ml (1 pt) hot beef stock

Pudding:

175 g (6 oz) self-raising flour

pinch salt

75 g (3 oz) suet

cold water to mix

15 ml (1 tbsp) cornflour

Steak and Kidney Pudding Serves 4

Dish: 1.5 litre (3 pt) casserole + 1.2 litre (2 pt) pudding basin

Oven Accessory: glass turntable

1. Combine all filling ingredients in casserole. Place upturned plate on top of meat, cover and

cook on HIGH power for 10 mins. then SIMMER power for 60 mins. or until meat is tender.

Remove plate.

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

3. Roll out

of the pastry to line basin.

4. Remove meat with a slotted spoon and fill basin. Mix cornflour with water and stir into the

gravy. Cook on HIGH power for 2 mins. stirring once, or until gravy has thickened. Pour 60 ml

(4 tbsp) of gravy over the meat and reserve the rest for serving. Roll remaining pastry to form

a lid, moisten the edges and seal over the top of the meat.

5. Cook on MEDIUM power for 10-12 mins. or until pastry looks

dry.

MEAT AND POULTRY

ngredients

15 ml (1 tbsp) oil

1 large onion, sliced

3 cloves garlic, crushed

Spices and Flavourings:

10 ml (2 tsp) ground coriander

3 ml (

tsp) chilli powder, ground cardamom,

ground cloves

15 ml (1 tbsp) garam marsala

15 ml (1 tbsp) ground turmeric

5 ml (1 tsp) ground cumin

30 ml (2 tbsp) flour

15 ml (1 tbsp) tomato puree

450 g (1 lb) shoulder of lamb, cubed

juice of 1 lemon

5 ml (1 tsp) sugar

25 g (1 oz) sultanas

pinch of salt

450 ml (

pt) hot stock

Madras Curry Serves 4

Dish: large casserole dish with lid Oven Accessory: glass turntable + metal tray

1. Place the oil, onion and garlic in casserole dish. Cover and cook on HIGH power for 3 mins.

2. Blend in all the spices and cook on HIGH power for 2 mins.

3. Stir in the flour and tomato puree. Add all other ingredients including meat. Blend in hot

stock.

4. Cover and cook on Combination: CONVECTION 160°C + WARM power for 1hr-1hr 30

mins. or until meat is tender, or use AUTO PROGRAM CASSEROLE. Serve with boiled rice

and lemon or lime wedges and poppadoms.

Ingredients

1 aubergine, sliced

30 ml (2 tbsp) oil

2 cloves garlic, crushed

1 medium onion, chopped

396 g (14 oz) can tomatoes

30 ml (2 tbsp) tomato puree

350 g (12 oz) lamb, cooked and

finely diced

salt and pepper

Topping:

2 eggs

150 ml (

pt) single cream

100 g (4 oz) cheese, grated

25g (1 oz) Parmesan cheese, grated

Moussaka Serves 4

Dish: 20 cm (8") souffle dish Oven Accessory: glass turntable + metal tray

1. Place aubergines in a large colander and sprinkle liberally with salt. Stand for 20 mins. or

until bitter juices run out. Rinse well under cold water and drain.

2. Place oil, garlic, onion and aubergine in dish. Cover and cook on HIGH power for 2 mins. or

until softened.

3. Add tomatoes and puree and cook re-covered on HIGH power for 7 mins. Add lamb and

season, mix well.

4. Whisk eggs, cream and cheese together and pour over lamb. Sprinkle with Parmesan

cheese and cook on Combination: CONVECTION 190°C + SIMMER power for 15-20 mins.

or until topping is puffed and golden.

Ingredients

900 g (2 lb) unsmoked gammon joint

cold water to cover

300 ml (

pt) white wine (optional)

1 onion, peeled

4 whole cloves

10 peppercorns

45 ml (3 tbsp) honey

30 ml (2 tbsp) orange juice

15 ml (1 tbsp) demerara sugar

15 ml (1 tbsp) Dijon mustard

12 whole cloves

Glazed Gammon Serves 4

Dish: large bowl Oven Accessory: glass turntable + low rack + metal tray + splash guard

1. In a large bowl or casserole soak the gammon in water for at least 2 hours. Discard the

water, recover the joint with fresh water and wine (if using). Add onion stuck with cloves and

peppercorns and cook on HIGH power for 15 mins. then MEDIUM power for 15-20 mins. per

450 g (1 lb) or until cooked. Drain.

2. Mix together the honey, juice, sugar and mustard. Cook on HIGH power for 1 min. Leave to

cool.

3. Remove the gammon rind. Score the fat in a lattice pattern and stud with cloves. Brush over

half of the glaze.

4. Place gammon onto low rack + splashguard on metal tray on turntable and cook in a

preheated oven on TURBO-BAKE 170°C + GRILL 1 for 10-15 mins. until golden, spreading

over the remaining glaze halfway through cooking time.

Ingredients

6 lambs kidneys

1 onion, sliced

25 g (1 oz) butter

100 g (4 oz) button mushrooms, halved

15 g (

oz) flour

8 chipolata sausages, halved

60 ml (4 tbsp) red wine

60 ml (4 tbsp) hot beef stock

30 ml (2 tbsp) tomato puree

salt and pepper

Kidneys Turbigo Serves 4

Dish: large casserole Oven Accessory: glass turntable

1. Skin, halve and core the kidneys. Remove any fat or gristle.

2. Place the onion and butter in the casserole. Cover and cook on HIGH power for 2 mins. or

until the onion starts to soften.

3. Add the kidneys, cover and cook on HIGH power for 4 mins. Turn halfway during cooking.

4. Add remaining ingredients, cover and cook on MEDIUM power for 15-18 mins. or until the

kidneys are tender. Stir halfway during cooking.

ngredients

tbsp ground ginger

tsp coarsely ground black pepper

tsp ground cinnamon

tbsp turmeric

1 tbsp paprika

tsp chilli powder

800g (1lb 12 oz) cubed boneless lamb

2 tbsp oil

300g (11oz) onions, chopped

2 crushed garlic cloves

tsp salt

150g (5oz) sliced carrots

150g (5oz) ready to eat dried apricots,

chopped

40g (1

oz) sultanas or seedless raisins

65g (2

oz) toasted flaked almonds

tbsp honey

150 ml (

pint) tomato juice

400g (14oz) can chopped tomatoes

300ml (

pint) vegetable stock

Spicy Lamb Tagine Serves 6

Dish: 3 litre(6 pt) large casserole with lid

Oven Accessory: glass turntable + metal tray

1. Put spices into bowl and mix well.

2. Add lamb and evenly coat with spices.

3. Place oil, onions and garlic in a large casserole dish. Cover and cook on HIGH power for 5

mins.

4. Add lamb and mix thoroughly.

5. Stir in remaining ingredients and cover.

6. Cook on Combination: CONVECTION 160°C + WARM power for 1 hour or until tender, stir

halfway.

MEAT AND POULTRY

Ingredients

1 kg (2 lb 2 oz) pork spare ribs

300 ml (

pt) water

For the glaze

150g (5 oz) orange marmalade preferably

shredless or fine shred

2 tbsp dark muscovado sugar

100ml (3

fl oz) fresh orange juice

5cm (2 inch) piece fresh root ginger, peeled

and coarsely grated

75 ml (5 tbsp) tomato ketchup

2 tbsp white wine vinegar

Sticky Ribs Serves 4

Dish: 20 x 25 cm (8 x 10 inch) rectangular dish

Oven Accessory: glass turntable + metal tray + high rack

1. Place the ribs in a single layer in dish with the water. Cover and cook on HIGH power for 10

mins. Drain.

2. Meanwhile, mix together all the ingredients for the glaze in a large bowl.

3. Cook on HIGH power for 3-4 mins.

4. Dip each rib in the sauce ensuring they are well coated.

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.

ngredients

30 ml (2 tbsp) oil

1 medium onion, chopped

1 green pepper, deseeded and chopped

225 g (8 oz) carrots, sliced

450 g (1 lb) lean pork, cubed

30 ml (2 tbsp) seasoned flour

5 ml (1 tsp) ground bay leaves

5 ml (1 tsp) dried sage

salt and pepper

300 ml (

pt) dry cider

Dumplings:

175 g (6 oz) self raising flour

75 g (3 oz) suet

pinch of salt

5 ml (1 tsp) mustard powder

15 ml (1 tbsp) fresh parsley, chopped

150 ml (

pt) cold water

Casserole Pork with Herby Dumplings Serves 4

Dish: large casserole and lid Oven Accessory: glass turntable + metal tray

1. Place oil, onion, green pepper and carrots in dish, cover and cook on HIGH power for

5 mins. or until soft.

2. Toss pork in seasoned flour and add to onion mixture. Stir in all other ingredients, cover and

cook on Combination: CONVECTION 160°C + WARM power for 1hr or until pork is tender,

or on AUTO PROGRAM CASSEROLE.

3. Whilst cooking make the dumplings by combining the flour, suet, salt, mustard and parsley.

Add the water to make a stiff dough. Shape dough into 8 round dumplings.

4. When pork is cooked uncover and place dumplings around the edge of dish. Cook

uncovered on Combination: CONVECTION 160°C + WARM power for 15 mins. or until

dumplings are cooked through.

Ingredients

150 g (6 oz) plain flour

3 ml (

tsp) salt

2 eggs

150 ml (

pt) milk

150 ml (

pt) water

15-30 ml (1-2 tbsp) oil

450 g (1 lb) sausages

Toad In The Hole Serves 4

Dish: 27 x 22 cm (10

" x 8

") oblong tin Oven Accessory: enamel shelf

1. Preheat oven on CONVECTION 220°C.

2. Sift flour and salt in a bowl. Add egg and half the liquid. Beat until smooth. Gradually stir in

remaining liquid.

3. Put oil and sausages in tin and place on enamel shelf. Cook on CONVECTION 220°C for 15

mins.

4. Pour in the batter and cook for a further 30-35 mins. or until the batter is well risen and

golden brown.

Ingredients

225 g (8 oz) carrots, sliced

3 celery sticks, sliced

15 ml (1 tbsp) vegetable oil

4 boneless pork chops

15 ml (1 tbsp) prepared mustard

1 onion, finely chopped

25 g (1 oz) butter

15 g (

oz) flour

300 ml (

pt) milk

salt and pepper

450 g (1 lb) potatoes, peeled and finely sliced

Pork and Potato Bake Serves 4

Dish: 20 x 25 cm (8" x 10") rectangular dish

Oven Accessory: glass turntable + metal tray

1. Mix the carrots, celery and oil together in dish. Cover and cook on HIGH power for 4-5 mins.

or until softening.

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

3. Make the onion sauce by cooking the onion with half the butter on HIGH power for 3-4 mins.

Add the flour and stir well. Gradually add the milk and cook on HIGH power for 1

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.

Ingredients

cauliflower, divided into florets

3 carrots, peeled and sliced

3 parsnips, peeled and sliced

450 g (1 lb) Cumberland sausage

1 onion, chopped

15 ml (1 tbsp) sunflower oil

30 ml (2 tbsp) mild curry paste

400 g (14 oz) tin of mixed spicy beans

Cumberland Sausage Curry Serves 4

Dish: large Pyrex

bowl

Oven Accessory: glass turntable + high wire rack + metal tray + splash guard

1. Prepare the vegetables.

2. Grill the sausages under preheated grill on splash guard in metal tray on high wire rack

GRILL 1 for 10 mins or until browned and cut into 5 cm (2") chunks.

3. Place the onion in a large Pyrex

bowl with the sunflower oil and cook covered on HIGH

power for 3 mins. or until soft.

4. Stir in the curry paste, add the vegetables, sliced sausage and beans plus 150 ml (

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.

Ingredients

700 g (1

lb) boneless leg of pork, cubed

225 g (8 oz) onion, chopped

450 g (1 lb) parsnips, sliced

1 garlic clove, crushed

15 ml (1 tbsp) ground coriander

5 ml (1 tsp) cumin seeds or ground cumin

30 ml (2 tbsp) flour

300 ml (

pt) beef stock

300 ml (

pt) apple juice

salt and pepper

Harvest Pork Casserole Serves 4-6

Dish: large casserole and lid Oven Accessory: glass turntable + metal tray

1. Place the cubed pork, chopped onion, sliced parsnips, crushed garlic, coriander and cumin

in a large casserole dish.

2. Stir in the flour.

3. Gradually add the stock, apple juice and seasoning.

4. Cover and cook on Auto Program Casserole or cover and cook on HIGH power for 15 mins.

Stir then cover and cook on Combination: CONVECTION 160°C + WARM power for

- 1

hours or until the meat is tender.

MEAT AND POULTRY

Ingredients

350g (12oz) dried pasta

15 ml (1 tbsp) oil

tsp salt

2 red peppers, seeded and cut into chunks

2 red onions cut into wedges

2 mild red chillies, seeded and diced

3 garlic cloves, coarsely chopped

5 ml (1 tsp) golden caster sugar

30 ml (2 tbsp) olive oil

salt & pepper

1 kg (2lb 2 oz) small ripe tomatoes, quartered

handful fresh basil leaves

25g (1oz) grated parmesan

Spicy Tomato Pasta Serves 4

Dish: large ovenproof dish + 3 litre (6 pt) bowl

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

1. Put pasta in a 3 litre (6 pt) bowl. Add salt and oil and 1 litre of boiling water and cover with

cling film. Cook on HIGH power for 10-12 mins. Drain well.

2. Pre-heat oven on TURBO-BAKE 230°C + GRILL 1.

3. Place peppers, red onions, chillies and garlic in a large ovenproof dish.

4. Sprinkle with sugar, drizzle over the oil and season well with salt and pepper

5. Cook on TURBO-BAKE 230°C + GRILL 1 for 15 mins.

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

and starting to soften.

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

225 g (8 oz) mixed dried pasta

i.e. tagliatelle, twists, shells

1 litre (1

pt) boiling water

15 ml (1 tbsp) oil

3 ml (

tsp) salt

25 g (1 oz) butter

100 g (4 oz) mushrooms, peeled and sliced

198 g (7 oz) can tuna, drained

Sauce:

40 g (1

oz) butter

40 g (1

oz) flour

600 ml (1 pt) milk

30 ml (2 tbsp) Dry Vermouth (optional)

salt and pepper to taste

25 g (1 oz) cheese, grated

25 g (1 oz) breadcrumbs

Tuna Pasta Serves 4

Dish: 3 litre (6 pt) casserole dish

Oven Accessory: glass turntable + metal tray + low rack

1. Cook pasta in water with oil and salt covered on HIGH power for 10-12 mins. or until soft.

Leave to stand for 2-3 mins. Drain.

2. Melt butter in small dish on HIGH power for approx. 45 secs. Add mushrooms and cover.

Cook on HIGH power for 3-4 mins. or until soft.

3. To make sauce, melt butter on HIGH power for 30-40 secs. Stir in flour to make a roux.

Gradually whisk in milk until well combined. Cook on HIGH power for 3-5 mins. or until

smooth and glossy. Stir halfway through cooking. Add Vermouth and season.

4. Combine pasta, tuna and mushrooms in dish. Pour sauce over and stir to mix thoroughly.

Sprinkle with cheese and breadcrumbs and cook on Combination: TURBO-BAKE 230°C +

GRILL 3 + LOW power for 10-12 mins. or until golden brown.

Pasta, Rice and Beans

PASTA, RICE AND BEANS

Ingredients

175 g (6 oz) easycook brown rice

450 ml (

pt) hot chicken stock

450 g (1 lb) smoked haddock

30 ml (2 tbsp) lemon juice

1 medium onion, chopped

15 ml (1 tbsp) oil

150 ml (

pt) soured cream

15 ml (1 tbsp) curry paste

100 g (4 oz) frozen peas

30 ml (2 tbsp) parsley, chopped

2 hardboiled eggs, chopped

Kedgeree Serves 4

Dish: large casserole Oven Accessory: glass turntable

1. Place the rice and chicken stock in casserole, cover and cook on HIGH power for

15-17 mins. or until tender.

2. Place the fish in a shallow dish, sprinkle with lemon juice, cover and cook on HIGH power for

5-6 mins. or until cooked. Skin and flake.

3. Place onion and oil in a small dish, cover and cook on HIGH power for 3-4 mins. or until

softened.

4. Combine the soured cream with curry paste. Mix into rice then stir in flaked fish, onion, peas,

parsley, eggs and seasoning. Cover and cook on HIGH power for 5 mins. or until piping hot.

PASTA, RICE AND BEANS

Ingredients

100 g (4 oz) green lentils

15 ml (1 tbsp) oil

1 large onion, sliced

5 ml (1 tsp) grated root ginger

1 garlic clove, crushed

3 ml (

tsp) turmeric

5 ml (1 tsp) chilli powder

10 ml (2 tsp) curry powder

150 ml (

pt) natural yoghurt

100 g (4 oz) mushrooms, sliced

2 tomatoes, peeled and chopped

300 ml (

pt) hot water

50 g (2 oz) cashew nuts

450 g (1 lb) cooked basmati rice

Garnish:

hard boiled egg slices and

coriander leaves

Lentil Biryani Serves 4-6

Dish: large casserole Oven Accessory: glass turntable

1. Soak the lentils in cold water for 1 hour then drain them.

2. Place the oil and onion in a large bowl. Cover and cook on HIGH power for 3 mins. or until

softened.

3. Add the ginger, garlic, turmeric, chilli and curry powder. Cover and cook on HIGH power for

2 mins.

4. Add the yoghurt, mushrooms, tomatoes, water and lentils. Cover and cook on HIGH power

for 25-30 mins. or until the lentils are tender and the liquid has evaporated.

5. Add the lentil mixture and cashew nuts to the cooked rice and mix thoroughly. Reheat on

HIGH power if necessary. Garnish and serve.

Ingredients

25g (1 oz) dried porcini

1 litre (1

pints) hot chicken or vegetable

stock

50g (2 oz) butter

2 shallots, finely chopped

200g (7 oz) firm cultivated white or chestnut

mushrooms, sliced

300g (11 oz) risotto rice

125 ml (4 fl. oz.) dry white wine

salt & pepper to taste

25g (1 oz) freshly grated parmesan cheese

plus extra for garnish

Wild Mushroom Risotto Serves 4

Dish: small bowl + large bowl

Oven Accessory: glass turntable

1 Soak mushrooms in 300ml (

pint) stock for 20 mins.

2. Strain the porcini mushrooms and coarsely chop. Add the soaking liquid to the remaining

stock.

3. Place the butter and shallots in a large bowl and cook on HIGH power for 2 mins. or until

softened.

4. Stir the rice into the mixture. Add the stock, wine and seasoning. Cook on HIGH power for 5

mins. Add the mushrooms and porcini and cook on HIGH power for 15 mins. stirring halfway.

5. Mix in the parmesan cheese.

6. Cover and leave to stand for about 5 mins. before serving on warm plates sprinkled with

extra parmesan cheese.

Ingredients

2 onions, chopped

2 cloves garlic, crushed

30 ml (2 tbsp) oil

3 deseeded red peppers, chopped

397 g (14 oz) canned tomatoes

15 ml (1 tbsp) tomato puree

salt and pepper

450 g (1 lb) frozen spinach, defrosted and

drained

450 g (1 lb) ricotta cheese

9 sheets lasagne, precooked

300 ml (

pt) natural yoghurt

45 ml (3 tbsp) grated parmesan cheese

Spinach & Ricotta Lasagne Serves 4-6

Dish: 2 ltr (4 pt) shallow dish Oven Accessory: glass turntable + metal tray

1. Place one of the onions and a clove of garlic in a bowl with 1 tbsp oil and cook for 2-3 mins.

on HIGH power or until soft.

2. Add the red peppers, tomatoes and tomato puree, season and cook on HIGH power for

5-6 mins. or until hot.

4. In a 2 ltr (4 pt) shallow dish, place a layer of spinach. Top with ricotta cheese, then lasagne

followed by the tomato sauce and a further layer of pasta. Spoon yoghurt onto the top and

sprinkle with parmesan cheese.

5. Cook on Combination: CONVECTION 190°C + SIMMER power for 30-40 mins. or until

golden and piping hot.

In another bowl, place the second onion and garlic clove with 1 tbsp oil. Cover and cook on

high power for 2-3 mins. until soft. Add the defrosted, drained spinach and stir well. Cook on

HIGH power for 2-3 mins. or until cooked. Drain.

Ingredients

1 aubergine

2 leeks

1 red, 1 green pepper

1 onion

1 clove of garlic

45 ml (3 tbsp) olive oil

225 g (8 oz) pasta shapes

225 g (8 oz) fresh spinach

White Sauce

40 g (1

oz) butter

40 g (1

oz) flour

1 pt (600 ml) milk

15 ml (1 tbsp) mustard

50 g (2 oz) Cheddar cheese, grated

150 g (5 oz) Boursin cheese

50 g (2 oz) Cheddar cheese for topping

Roast Vegetable and Pasta Gratin Serves 4

Dish: 25 cm (10") round shallow Pyrex

dish

Oven Accessory: glass turntable + metal tray + low rack

1. Chop all the vegetables into bite sized pieces and put in a roasting dish with the oil. Cook on

TURBO-BAKE 230°C + GRILL 2 for 25-30 mins or on the Roast Vegetable program.

2. Cook the pasta shapes in 450 ml (

pt) boiling water on HIGH power for 5-6 mins or until

soft. Drain. Wash the spinach and tear into small pieces.

3. Make the white sauce as per instructions on page 84, add the mustard, cheese and Boursin

cheese and stir thoroughly until smooth. Season well.

4. Mix the pasta, spinach and roast vegetables with the sauce and place in a large shallow dish.

Sprinkle the top with cheese.

5. Cook on Combination: TURBO-BAKE 230°C + GRILL 3 + LOW power for 10-15 mins or until

golden brown.

Ingredients

1 large aubergine, cubed

salt

350 g (12 oz) tagliatelle, fresh

1 onion

1 clove garlic, crushed

15 ml (1 tbsp) olive oil

397 g (14 oz) tin of chopped tomatoes

5 ml (1 tsp) basil

15 ml (1 tbsp) tomato puree

15 g (

oz) butter

salt and pepper

8-10 black olives, stoned

100 g (4 oz) mozzarella, diced

30 ml (2 tbsp) parmesan cheese, grated

Tagliatelle Toscana Serves 4

Dish: deep casserole dish Oven Accessory: glass turntable + metal tray + low rack

1. Sprinkle the aubergine with salt and leave for 20 mins, then rinse and dry.

2. Cook the pasta in 600 ml (1 pt) boiling water, covered, on HIGH power for 4 mins. or until

tender. Drain.

3. Place onion, garlic and oil in a bowl, cover and cook on HIGH power for 2 mins. or until soft.

Add the remaining ingredients except the mozzarella, tagliatelle and parmesan cheese,

cover and cook on HIGH power for 6-8 mins.

4. Mix the drained pasta with the mozzarella. Place in a casserole dish. Pour the sauce over the

top. Sprinkle with parmesan and cook on Combination: TURBO-BAKE 230˚C + GRILL 1 +

WARM power for 6-8 mins. or until golden brown and piping hot.

Ingredients

1 medium onion, chopped

10 ml (2 tsp) vegetable oil

2 medium courgettes, sliced thickly

1 red pepper, seeded & chopped

2 medium carrots, peeled & thinly sliced

1 small cauliflower, cut into florets

100 g (4 oz) dried apricots, halved

2 cloves garlic, crushed

425 g (15 oz) can chick peas, drained

3 ml (

tsp) each: ground turmeric, ground

coriander, ground cumin

5 ml (1 tsp) paprika

2.5 cm (1") fresh root ginger, peeled and

finely chopped

salt and pepper

450 ml (

pt) hot vegetable stock

chopped parsley to garnish

Vegetable and Chick Pea Casserole Serves 4

Dish: large casserole dish Oven Accessory: glass turntable

1. Place the onion and oil in a large casserole dish. Cover and cook on HIGH power for 3 mins.

or until starting to soften.

2. Add the prepared vegetables, apricots, garlic, chick peas and stir in the spices, salt, pepper

and stock.

3. Cover and cook on HIGH power for 15-20 mins, or until vegetables are soft. Stir two or three

times during cooking. Serve with couscous or rice and garnish with parsley.

TIP

To prepare couscous: Place 300 ml (

pt) vegetable stock in a bowl and 1.2 ml (

tsp) turmeric.

Cook on HIGH power for 4 mins. or until boiling. Add 175 g (6 oz) couscous and allow

to stand for 5 mins. Fluff up with a fork before serving.

PASTA, RICE AND BEANS

Ingredients

1 can ready to bake croissants

6 cheese slices

6 wafer thin slices of ham

egg for glazing

Ham and Cheese Croissants Serves 6

Dish: round baking tray

Oven Accessory: glass turntable + metal tray + low rack

1. Preheat the oven on CONVECTION 180°C.

2. Prepare croissants by placing a slice of cheese and ham on each piece of dough before

rolling.

3. Place on a round baking tray, brush with egg and cook on CONVECTION 180°C for 25-30

mins. or until golden and cooked through.

Ingredients

300g (11oz) readymade short crust pastry

90g (3

oz) red pesto or sun-dried tomato

puree

2 medium sized tomatoes, peeled, seeded

and chopped

25g (1 oz) black olives, chopped

125g (4

oz) Fontina or Mozzarella cheese

grated

1 garlic clove crushed

25g (1 oz) parmesan cheese, grated

5 ml (1 tsp) dried oregano

Cheese and Red Pesto Tartlets Serves 4

Dish: 2 bun tins 32cm x 24cm (12

” x 9

”)

Oven Accessory: enamel shelf + wire shelf

1. Roll out the short crust pastry to a thickness of approximately 3 mm. (1/8”). Cut out 24

circles using a 7.5cms. (3”) pastry cutter. Place in two lightly greased bun tins.

2. Chill pastry for 30 mins.

3. Preheat oven on CONVECTION 200°C with both enamel and wire shelf in position.

4. Mix the red pesto, tomatoes, black olives, mozzarella and garlic together in a bowl. Fill the

tartlet shells with mixture.

5. Sprinkle the parmesan and oregano over the tartlets.

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

Ingredients

4 large muffins, halved

150 ml (

pt) Dolmio

sauce or Passata

100 g (4 oz) garlic sausage, cubed

1 clove garlic, crushed

1 small onion, diced

100 g (4 oz) cheese, grated

56 g can anchovy fillets

black olives to garnish

Muffin Pizzas Serves 4

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

1. Preheat on GRILL 1.

2 Place Dolmio

sauce, sausage, garlic and onion in a bowl and mix well.

3. Arrange muffin halves on high wire rack on metal tray and toast on GRILL 1 for 3-4 mins.

until browned. 4 halves at a time.

4. Spread muffins with the mixture. Top with cheese, anchovies and olives.

5. Cook on Combination: GRILL 1 + WARM power for 5-7 mins. or until cheese has melted

and is beginning to brown.

Cheese and Egg Dishes

CHEESE AND EGG DISHES

Ingredients

25 g (1 oz) butter

25 ml (1

tbsp) flour

150 ml (

pt) milk

3 eggs, separated

salt and pepper

75 g (3 oz) cheese, grated

Baked Soufflé Serves 4

Dish: 15 cm (6") souffle dish Oven Accessory: glass turntable + metal tray + low rack

1. Melt butter on HIGH power for 30 secs. Stir in flour. Cook on HIGH power for 30 secs.–1

min. Stir in milk gradually, whisk until smooth. Cook on HIGH power for 2 mins. or until

thickened. Beat well. Cool.

2. Preheat oven on CONVECTION 180°C.

3. Add egg yolks one at a time to the white sauce. Season and mix in cheese.

4. Whisk the egg whites until stiff and fold into cheese mixture.

5. Cook on CONVECTION 180°C for 20-30 mins. until risen and brown.

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

1. 75 g (3 oz) cooked ham

2. 50 g (2 oz) mushrooms

3. 75 g (3 oz) smoked salmon, finely sliced.

Ingredients

225 g (8 oz) shortcrust pastry

1 medium onion, chopped

15 ml (1 tbsp) oil

6 streaky bacon rashers, or

100 g (4 oz) ham cut into strips

2 eggs

150 ml (

pt) single cream

salt and pepper to taste

50 g (2 oz) cheddar cheese, grated

Quiche Lorraine Serves 4

Dish: 23 cm (9") metal tin Oven Accessory: glass turntable + metal tray

1. Roll out the pastry and use to line the flan dish. Prick base of pastry with a fork, chill for

15 mins. Pre-heat oven on CONVECTION 210°C and bake the case blind for 20 mins. or

until cooked.

2. Place the oil, onion and bacon in a small dish. Cover and cook on HIGH power for 4 mins. or

until onion is soft. Drain and place in bottom of flan case.

3. Beat the eggs, cream, salt and pepper and pour over the bacon. Sprinkle with cheese. Cook

on Combination: CONVECTION 190°C + WARM power for 20-25 mins. or until just set and

browned.

CHEESE AND EGG DISHES

Ingredients

1kg (2lb 2oz) potatoes

1 onion, finely chopped

25g (1oz) butter

225g (8oz) smoked back bacon

250g (9oz) brie

142ml (

pt) single cream

Tasty Potato Bake Serves 4

Dish: oval heatproof dish, buttered

Oven Accessory: glass turntable + metal tray + low rack

1. Peel and thickly slice the potatoes.

2. Place potatoes in a dish with 6 tbsp. water. Cover and cook on HIGH power for 7-8 mins. or

until just cooked. Drain.

3. Place onion and butter in a bowl and cook on HIGH power for 2 mins.

4. Snip bacon into pieces with scissors and add to the onion. Stir well and cook on HIGH power

for 3 mins. or until the onion and bacon are lightly cooked.

5. Chop cheese into chunks, rind and all.

6. Layer half the potatoes in the buttered ovenproof dish. Scatter over half of the onion, bacon

& cheese.

7. Lightly season with salt & pepper

8. Repeat layers, then pour cream evenly over the top and cook on Combination: TURBO-

BAKE 230ºC + GRILL 3 + MEDIUM power for 10 mins. or until golden brown

Ingredients

175 g (6 oz) quick cooking macaroni

40 g (1

oz) butter

1 small onion, finely chopped

100 g (4 oz) bacon, chopped

40 g (1

oz) flour

600 ml (1 pt) milk

5 ml (1 tsp) french mustard

150 g (5 oz) red cheese, grated

salt and pepper

30 ml (2 tbsp) fresh brown breadcrumbs

Macaroni Cheese Serves 4

Dish: large dish and jug Oven Accessory: glass turntable + metal tray + low rack

1. Cook macaroni in 450 ml (

pt) boiling water. Cover and cook on HIGH power for 5-6 mins.

or until soft. Drain.

2. Place butter, onion and bacon in a jug. Cover. Cook on HIGH power for 5 mins. or until onion

is soft. Stir halfway through cooking.

3. Stir in flour and cook for 30 secs. on HIGH power.

4. Gradually add milk, stir well and season. Cook on HIGH power for 5-6 mins. or until sauce is

thick and bubbling. Stir twice during cooking.

5. Add mustard and 100 g (4 oz) grated cheese. Add macaroni and season. Place the

macaroni mixture in a large dish. Sprinkle with breadcrumbs and remaining cheese.

6. Cook on Combination: TURBO-BAKE 230°C + GRILL 3 + LOW power for 10-12 mins. or

until cheese starts to melt.

Ingredients

1 medium onion, finely diced

15 ml (1 tbsp) olive oil

175 g (6 oz) self-raising flour

3 ml (

tsp) salt

3 ml (

tsp) mustard powder

3 ml (

tsp) cayenne pepper

seasoning

25 g (1 oz) butter

40 g (1

oz) strong cheddar cheese, grated

40 g (1

oz) Parmesan cheese

25 g (1 oz) black olives, stoned and chopped

1 egg, beaten

45 ml (3 tbsp) milk

1 beaten egg for glazing

Cheese, Onion & Olive Scones

Dish: round baking sheet Oven Accessory: glass turntable + metal tray + low rack

1. Place onion and oil in a bowl. Cover and cook on HIGH power for 2 mins. or until softened.

Drain.

2. Preheat oven on CONVECTION 200°C.

3. Sift together the flour, salt, mustard and cayenne with seasoning. Rub in the butter.

4. Mix in onion, cheeses and olives. Beat egg and milk together. Pour into flour mixture and

bring to a soft dough.

5. On a floured surface roll out dough to approx. 2 cm thick. Cut out rounds using a 5 cm pastry

cutter and brush with beaten egg.

6. Place half the dough rounds on a lightly greased baking sheet. Place on the low rack and

cook on CONVECTION 200°C for 15-20 mins. or until cooked and golden brown. Then

repeat with the remaining scones.

CHEESE AND EGG DISHES

Ingredients

4 slices bread, buttered

5 ml (1 tsp) Dijon mustard

2 slices smoked ham

100 g (4 oz) sliced cheese

Croque Monsieur Serves 2

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

1. Preheat on GRILL 1.

2. Place the bread, buttered side up on metal tray on high wire rack and cook for

approximately 3-4 mins. or until browning.

3. On 2 slices of the bread, spread the untoasted sides with mustard and top with ham and

cheese. Cover with the other slices, browned side uppermost.

4. Place back on the metal tray on high wire rack and cook on Combination: GRILL 2 +

SIMMER power for 1-2 mins. or until the cheese has melted.

VEGETABLES AND VEGETARIAN

Vegetables and Vegetarian

• Root vegetables. i.e. carrots, swede,

should be cut into slices, strips or cubes.

• Do not mix fresh and frozen vegetables

as the cooking times may be different.

• Cabbage should be shredded and

cooked by power and time.

• Fresh vegetables require 90 ml (6 tbsp)

of water. For each extra 450 g (1 lb) add

an extra 90 ml (6 tbsp) of water and stir

halfway.

• If cooking potatoes with other vegetables,

only cook with other ROOT vegetables.

• Never add salt to vegetables before

microwaving. Remember the flavour of

microwaved vegetables is much better

than boiled.

• Always cook vegetables in a dish that is

a suitable size. Use flat dishes not

basins. Always cover with microwave

cling film or a lid.

• Certain vegetables i.e. broccoli and

asparagus, should be arranged so that

the tips are in the centre of the dish, as

these require less cooking.

• Whole cauliflower should be cooked

upside down on MEDIUM power for

10 mins. approx. with 90 ml (6 tbsp)

water.

Jacket Potatoes -

Cooking by microwave only

Varieties of potatoes vary in their

suitability for cooking by microwave. We

recommend Maris Piper for consistently good

results. The cooking times given may need

adjustment for other varieties. The ideal size

of potato to be cooked by microwave is

175 g - 250 g (6-9 oz).

Before Cooking

Wash potatoes and prick skins several times.

Spread around edge of turntable.

After Cooking

Remove from oven and wrap in aluminium foil

to retain the heat. Leave to stand for 5 mins.

Ingredients

large onion, chopped

25 g (1 oz) butter

1 clove of garlic, crushed

225 g (8 oz) each of diced carrots,

diced leeks, diced courgettes

1 green pepper, chopped

150 ml (

pt) hot vegetable stock

salt and pepper to taste

300 ml (

pt) prepared tomato sauce

175 g (6 oz) pre-cooked lasagne

225 g (8 oz) Mozzarella cheese

Vegetable Lasagne Serves 4-6

Dish: large deep rectangular dish Oven Accessory: glass turntable + metal tray

1. Place onion, garlic and butter in a casserole dish, cover and cook on HIGH power for 3 mins.

Add vegetables and stock, re-cover and cook on HIGH power for 8-10 mins. or until

vegetables are soft. Season to taste.

2. Cover base of dish with a thin layer of tomato sauce, then a layer of lasagne on top followed

by a layer of vegetable mixture. Thinly slice 175 g (6 oz) of the cheese and layer on top of

vegetables. Continue layering until ingredients are all used ending with a tomato sauce layer.

3. Grate remaining cheese and arrange over top in 3 diagonal bands. Cook on Combination:

CONVECTION 190°C + SIMMER power for 30-35 mins. or until the pasta is cooked.

Ingredients

450 g (1 lb) leeks, sliced thinly

450 g (1 lb) potatoes, sliced thinly

150 g (5 oz) blue cheese

225 g (8 oz) Greek yoghurt

75 ml (5 tbsp) double cream

50 g (2 oz) brown breadcrumbs

salt and pepper

Leek & Potato Gratin Serves 4

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

1. Place the vegetables in a large bowl. Add 90 ml (6 tbsp) of water, cover and cook on HIGH

power for 10-12 mins. or until the vegetables are softened.

2. Crumble or finely chop the cheese into a bowl and gradually blend in the yoghurt and the

double cream.

3. Drain the vegetables and arrange in a flan dish. Season and pour over the blue cheese

cream mixture.

4. Sprinkle with breadcrumbs, cook on Combination: TURBO-BAKE 230˚C + GRILL 3 + LOW

power for 10 mins. or until golden brown.

Ingredients

30 ml (2 tbsp) olive oil

450 g (1 lb) onions, skinned and sliced

900 g (2 lb) new potatoes, thinly sliced

2 garlic cloves, skinned and crushed

30 ml (2 tbsp) chopped fresh rosemary

salt and pepper

300 ml (10 fl.oz) single cream

Potato & Rosemary Cake Serves 4

Dish: 25 cm (10”) flan dish Oven Accessory: glass turntable + metal tray

1. Place the oil and onions in a large bowl. Cover and cook on HIGH power for 3 mins. Add the

potatoes and garlic, cover and cook on HIGH power for 5 mins or until softened.

2. Layer the potatoes, onions, rosemary and seasoning in the flan dish. Pour over the cream

and lightly press down the potatoes.

3. Cook on Combination: CONVECTION 220˚C + LOW power for 30-35 mins. or until golden

brown.

VEGETABLES AND VEGETARIAN

Ingredients

100 g (4 oz) button mushrooms

100 g (4 oz) onion, chopped

3 ml (

tsp) celery and garlic salt

175 g (6 oz) fresh wholemeal breadcrumbs

100 g (4 oz) ground cashew nuts

1 egg

Ingredients

700 g (1 lb 8 oz) mixed vegetables eg. sweet

potato, red pepper, leeks, aubergine,

courgettes, onion

1 clove garlic, crushed

30 ml (2 tbsp) olive oil

200 g (7 oz) can chopped tomatoes

10 ml (2 tsp) tomato puree

25 g (1 oz) pinenuts

50 g (2 oz) gruyère cheese, grated

100 g (4 oz) Boursin

cheese

15 ml (1 tbsp) single cream

225 g (8 oz) ready made puff pastry

1 egg to glaze

Roast Vegetable Parcels Serves 4

Oven Accessory: enamel shelf

1. Place the chopped tomatoes and puree in a heatproof bowl uncovered and cook on HIGH

power for 5 mins then MEDIUM power for 7-8 mins or until mixture is reduced in volume

and thickened.

2. Preheat oven on TURBO-BAKE 220°C + GRILL 2.

3. Chop vegetables into 2.5 cm (1") chunks

4. Add garlic and oil, mix thoroughly with mixed vegetables. Place onto enamel shelf.

5. Cook on TURBO-BAKE 220°C + Grill 2 for 25-30 mins until vegetables are browned and al

dente.

6. Mix the tomato sauce with the cooked vegetables and pinenuts. Wash enamel shelf.

7. Preheat oven on CONVECTION 220°C

8. Mix together the gruyère cheese, Boursin

and single cream.

9. Roll out pastry until it measures approx 16" square. Divide into 4 equal squares.

10. Place

of the vegetable mixture in the centre of the square and top with

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.

Ingredients

450 g (1 lb) potatoes

30 ml (2 tbsp) oil

25 g (1 oz) butter

Roast Potatoes Serves 4

Oven Accessory: glass turntable + metal tray

1. Peel and cut potatoes into quarters. Par boil and drain (see page 51).

2. Place potatoes, oil and butter on metal tray. Cook on Combination: TURBO-BAKE 250°C +

GRILL 1 + WARM power for 25 mins. turning and basting potatoes during cooking, or until

crisp and brown.

Veggie Burgers Serves 4

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

1. Preheat the grill on GRILL 1.

2. Place the mushrooms, onion, seasoning and all but a handful of breadcrumbs in a food

processor. Whisk together and tip into a bowl, add the nuts and egg and blend with a fork.

3. Divide into four. Roll into balls and dip in the remaining breadcrumbs. Make into burger

shapes. Place on metal tray on high wire rack and cook on Combination: GRILL 1 +

WARM power for 15 mins. or until browned. Turn half way.

Ingredients

1 clove of garlic, halved

675 g (1

lb) potatoes, sliced very thinly

salt and pepper

pinch nutmeg

150 ml (

pt) double cream

25 g (1 oz) butter

Gratin Dauphinois Serves 4-6

Dish: 20 cm (8") shallow dish Oven Accessory: glass turntable + metal tray

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

2. Layer the potato slices in the dish, seasoning with salt and pepper and nutmeg between

each layer.

3. Pour the cream evenly over the top of the potatoes and dot with butter. Cook on

Combination: CONVECTION 190°C + SIMMER power for 30-35 mins. or until potatoes are

cooked.

Ingredients

1 red onion, cut into strips

2 red peppers, deseeded and cubed

1 aubergine, cubed

2 courgettes, cubed

350 g (12 oz) sweet potato, peeled and

cubed

4 garlic cloves, whole

45 ml (3 tbsp) olive oil

salt and pepper

400 g (14 oz) canned, chopped tomatoes

25 g (1 oz) sun-dried tomatoes, chopped

225 g (8 oz) cottage cheese

3 large eggs

175 g (6 oz) cheddar cheese, grated

45 ml (3 tbsp) natural yoghurt

Roasted Vegetable Moussaka Serves 4-6

Dish: 2 litre (4 pt) ovenproof dish

Oven Accessory: glass turntable, metal tray + low rack

1. Place the prepared vegetables and garlic into an ovenproof dish. Sprinkle

with oil and cook on Combination: TURBO-BAKE 230°C + GRILL 1 + SIMMER power for

25 - 30 minutes, or on the Roast Vegetable program.

2. Stir in the tomatoes and sun-dried tomatoes. Season to taste.

3. Beat together the cottage cheese, eggs, cheddar cheese and yoghurt, then season.

4. Pour over the vegetables and cook on Combination: TURBO-BAKE 250°C + GRILL 1 +

WARM power for 15 minutes, or until golden brown.

Ingredients

1 quantity shortcrust pastry (page 86)

175 g (6 oz) courgettes

1 garlic clove, crushed

175 g (6 oz) broccoli

50 g (2 oz) peas

175 g (6 oz) asparagus

100 g (4 oz) tomatoes

100 g (4 oz) full fat soft cheese

150 ml (

pt) single cream

2 eggs + 1 egg yolk

40 g (1

oz) mature cheddar

Summer Vegetable Flan Serves 6

Dish: 23 cm (9") flan dish Oven Accessory: glass turntable + metal tray

1. Preheat oven on CONVECTION 210°C. Line the flan dish with the pastry and bake blind for

10 mins with baking beans. Remove baking beans and lining and bake for a further

10 mins until golden.

2. Thinly slice the courgettes and add garlic. Prepare the broccoli and peas place in a bowl

with 90 ml (6 tbsp) of water and soften on HIGH power for 4-5 mins. Drain. Place in the

pastry case with the asparagus and quartered tomatoes.

3. Beat the soft cheese with the cream and eggs, pour over the vegetables and sprinkle with

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

until just set.

VEGETABLES AND VEGETARIAN

Ingredients

100 g (4 oz) butter

225 g (8 oz) plain flour

50 g (2 oz) finely grated Parmesan

1 red and 1 yellow pepper, diced into 4 cm

pieces

2 medium courgettes, sliced

100 g (4 oz) aubergine, diced into 4 cm

pieces

15 ml (1 tbsp) olive oil

100 g (4 oz) soft goat’s cheese

3 eggs, beaten

75 ml (5 tbsp) creme fraiche or double cream

15 ml (1 tbsp) chopped fresh parsley

salt and pepper

Ingredients

350 g (12 oz) potatoes

45 ml (3 tbsp) natural yoghurt

10 ml (2 tsp) mango chutney

3 ml (

tsp) cumin, coriander and

garam masala

3 ml (

tsp) turmeric

10 ml (2 tsp) fresh coriander

pinch chilli powder

15 g (

oz) sultanas

salt and pepper

Ingredients

1 large onion

4 sticks of celery

15 ml (1tbsp) olive oil

350 g (12 oz) sliced mushrooms

300 ml (

pt) water

5 ml (1 tsp) Marmite

3 ml (

tsp) thyme

Pinch ground bay leaf

150 ml (

pt) sour cream

Seasoning

Mushroom Stroganoff Serves 4

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

1. Finely chop the onion + celery and place in a bowl with the oil and soften on HIGH power

for 3-4 mins.

2. Add all other ingredients, except the cream, mix well. Cover and cook on HIGH power for

10 mins stirring well. When cooked stir in the sour cream and serve.

Goat’s Cheese Tart with Roasted Vegetables Serves 4

Dish: 23 cm (9") flan tin

Oven Accessory: glass turntable, metal tray, high wire rack

1. Rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the

parmesan, add 2-3 tbsps cold water and mix to a firm dough.

2. Roll out and line the flan ring. Prick the base with a fork and allow to rest for 15 mins.

3. Cover the pastry with greaseproof, add baking beans and cook in a preheated oven on

CONVECTION 200°C for 10 mins. Remove the paper and beans and cook for a further 5

minutes or until cooked. Allow to cool.

4. Place the prepared vegetables on the metal tray on high wire rack and drizzle with olive oil.

Cook on Combination: GRILL 1 + SIMMER power for 10-12 mins or until lightly browned.

Turn halfway during cooking.

5. Place the vegetables in the flan case and dot teaspoons of the goat’s cheese around the

vegetables.

6. Beat together the eggs and creme fraiche until smooth, add the parsley and seasoning.

Pour carefully over the filling.

7. Place on metal tray on glass turntable. Cook on Combination: CONVECTION 190°C +

WARM power for 20-25 mins. or until set and lightly browned.

Spicy Potatoes Serves 4

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

1. Cut the potatoes into large cubes and place in a large bowl with 6 tbsp water. Cover and

cook on HIGH power for 6-8 mins. or until soft. Drain and set aside.

2. Mix the remaining ingredients together. Add the potatoes and mix well. Serve either hot or

cold.

Ingredients

15 ml (2 tbsp) olive oil

2 onions, chopped

2 celery sticks, chopped

3 carrots, diced

400g (14 oz) can chopped tomatoes

450 ml (

pint) vegetable stock

30 ml (2 tbsp) tomato puree

100g (4 oz) red lentils

salt and pepper

30-45 ml (2-3 tbsp) green pesto

For the Topping

1 kg (2lb 2oz) potatoes, peeled

1 bunch spring onions, chopped

105ml (7 tbsp) milk

freshly grated nutmeg

25g (1 oz) butter

100g (4oz) chedder or gruyere, grated

Lentil Bake Serves 4

Dish: 25cm (10”) shallow ovenproof dish

Oven Accessory: glass turntable + low rack + metal tray

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

2. Add celery, carrots, tomatoes, stock, tomato puree and lentils. Cover and cook on HIGH

power for 10 mins. Stir and then cook on SIMMER power for 10 mins.

3. Season well. Stir in the pesto if desired and place in an ovenproof dish.

4. Cut potatoes into small pieces and place in a large shallow microwave proof dish with 6 tbsp

water. Cover and cook on HIGH power for 10-12 mins. or until soft.

5. Place spring onions, milk and nutmeg into a bowl and cook on HIGH power for 2mins.

6. Drain the potatoes and mash. Then add spring onions, flavoured milk, butter and

of the

cheese and season well.

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

8. Sprinkle with remaining cheese.

9. Place on low rack on metal tray and cook on Combination: TURBO-BAKE 220°C + GRILL

1 and SIMMER for 10-15 mins. or until golden brown and piping hot.

Ingredients

1 aubergine, sliced

5 ml (1 tsp) salt

1 courgette, sliced

1 onion, sliced

1 green pepper, trimmed and sliced

1 clove of garlic, peeled and crushed

396 g (14 oz) can of tomatoes

30 ml (2 tbsp) olive oil

salt and pepper to taste

Ratatouille Serves 4

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

1. In a colander sprinkle aubergine slices with salt and leave for 30 mins. to remove bitter

juices. Rinse with cold water.

2. Combine all ingredients in a casserole. Cover and cook on HIGH power for 15 mins. or until

vegetables are soft. Stir halfway through cooking time.

Ingredients

15 ml (1 tbsp) oil

1 onion, finely chopped

1 green pepper, chopped

1 chilli, chopped

2 carrots, diced

5 ml (1 tsp) chilli powder

3 ml (

tsp) cumin

175 g (6 oz) bulgar wheat

396 g (14 oz) can chopped tomatoes

30 ml (2 tbsp) tomato puree

450 ml (

pt) water

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

Vegetarian Chilli Serves 4

Dish: large casserole + lid Oven Accessory: glass turntable

1. Place oil, onion, pepper, chilli and carrots in a large casserole, cover and cook on HIGH

power for 4-5 mins. or until softened.

2. Add chilli and cumin. Stir in bulgar wheat, chopped tomatoes, tomato puree and water.

Cover and cook on HIGH power for 10 mins. Stir in red kidney beans, cover and cook on

HIGH power for 2-3 mins.

VEGETABLES AND VEGETARIAN

Ingredients

2 medium aubergines, diced

salt

2 cloves of garlic, chopped

pinch cayenne pepper

10 ml (2 tsp) ground coriander

5 ml (1 tsp) ground cumin

5 ml (1 tsp) turmeric

15 ml (1 tbsp) oil

2.5 cm (1") root ginger, peeled and sliced

1 small cauliflower, divided into florets

2 medium potatoes, diced

100 g (4 oz) green beans, sliced

1 fresh chilli, deseeded and sliced

150 ml (

pt) vegetable stock

397 g (14 oz) can chopped tomatoes

100 g (4 oz) cashew nuts

Ingredients

3 red and 3 yellow peppers

2 tbsp oil

50g (2oz) pine nuts

2 cloves garlic, crushed

100g (4oz) long grain rice

300ml (

pt) hot vegetable stock

1 bunch spring onions sliced thinly

100g (4oz) cherry tomatoes, halved

100g (4oz) mozzarella, diced

100g (4oz) gorgonzola or any blue cheese,

diced

handful each of parsley and basil, chopped

ngredients

1 cauliflower, trimmed

90 ml (6 tbsp) water

25 g (1 oz) butter

25 g (1 oz) flour

3 ml (

tsp) French mustard

300 ml (

pt) milk

seasoning to taste

Topping:

75 g (3 oz) grated red cheese

15 ml (1 tbsp) brown breadcrumbs

Cauliflower Cheese Serves 4

Dish: shallow casserole Oven Accessory: glass turntable + metal tray

1. Place cauliflower upside down in a bowl. Add water. Cover and cook on MEDIUM power for

10 mins. or until tender. Drain.

2. Melt butter on HIGH power for 15-30 secs. Stir in flour and mustard. Cook for a further

15 secs. Add milk gradually. Stir well and season. Cook on HIGH power for 2-3 mins. or until

sauce is thick and bubbling. Stir once halfway during cooking.

3. Stir in 60 g (4 tbsp) grated cheese. Pour the sauce over the cauliflower. Top with remaining

cheese and breadcrumbs.

4. Cook on Combination: CONVECTION 220°C + WARM power for 10-15 mins. or until

golden brown.

Vegetable Curry Serves 4

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

1. Sprinkle the aubergine liberally with salt in a colander. Stand for 30 mins. to remove bitter

juices. Rinse well under cold water and drain.

2. Combine garlic, spices and oil in casserole, cover and cook on HIGH power for 2 mins.

3. Add all other ingredients to casserole, except cashews. Cover and cook on HIGH power for

10 mins. then SIMMER power for 30-40 mins. or until vegetables are soft. Stir occasionally.

4. Sprinkle with cashews and serve with boiled rice.

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

develop.

Stuffed Peppers Serves 6

Dish: 1.7 litre (3 pt) ovenproof dish

Oven Accessory: glass turntable + metal tray

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

2. Place oil, garlic and pine nuts into a large ovenproof dish and stir together. Cook on HIGH

power for 2 mins.

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

4. Allow to cool slightly and then stir in spring onions, cherry tomatoes, mozzarella,

gorgonzola, parsley and basil. Season well.

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

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.

Sauces

CONTAINER SIZE

Always use a container or jug at least twice

the capacity of the sauce, to avoid boiling

over.

COVERING

DO NOT cover sauces when cooking.

STIRRING – IMPORTANT

Sauces/gravy should be thoroughly stirred

before, during and after cooking, to avoid

any eruptions and to result in a smooth

sauce.

REHEATING

Sauces can be made in advance and

reheated by microwave. Reheat on HIGH

power and stir halfway.

POWER LEVEL

Most sauces require HIGH Power for

cooking. Sauces containing eggs should be

cooked on SIMMER power.

WOODEN SPOONS

Do not leave wooden spoons in the sauce

when cooking. The wood may dry out and

burn. NEVER LEAVE metal spoons in the

sauce.

Ingredients

30 g (1 oz) butter

30 g (1 oz) flour

600 ml (1 pt) milk

Variations of White Sauce

Parsley

Onion

Cheese

White Pouring Sauce

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

and glossy and coat the back of a spoon.

Stir 60 ml (4 tbsp) chopped parsley and 15 ml (1 tbsp) lemon juice into sauce halfway through

cooking time.

Cook 1 small onion in the butter for 30 secs. on HIGH power before adding the flour and milk.

Stir in 75 g (3 oz) grated cheese at the end of cooking time.

Ingredients

30 ml (2 tbsp) custard powder

15 ml (1 tbsp) sugar

600 ml (1 pt) cold milk

Custard

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

1. Mix together the custard powder, sugar and a little milk to form a smooth paste.

2. Blend in the remaining milk, whisking well.

3. Cook on HIGH power for 4-6 mins. Whisk well halfway through cooking time and again at the

end.

Ingredients

3 egg yolks

30 ml (2 tbsp) white wine vinegar

100 g (4 oz) chilled, unsalted butter, cut into

cubes

pepper

Hollandaise Sauce

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

1. Place egg yolks and vinegar in a jug. Beat well.

2. Drop cubes of butter on top. Cook on HIGH power for 15 secs.

3. Whisk. Cook on HIGH power for 10 secs.

4. Whisk again and cook on HIGH power for 10 secs. Repeat 10 secs. stages until sauce is

thick and creamy.

5. Season and serve immediately with salmon steaks or asparagus spears.

N.B. This sauce must not boil or eggs will curdle.

SAUCES

ngredients

2 eggs

25g (1oz) caster sugar

300ml (

pt) milk

5 ml (1 tsp) vanilla essence

ngredients

1 medium onion, finely chopped

1 celery stick, finely chopped

1 carrot, finely chopped

25 g (1 oz) butter

2 cloves garlic, crushed

2 x 396 g (14 oz) cans of tomatoes

3 ml (

tsp) each of basil, oregano and

ground bay leaves

150 ml (

pt) red wine or vegetable stock

salt and pepper

ngredients

25g (1oz) butter

75g (3oz) caster sugar

75g (3oz) soft brown sugar

50g (2oz) cocoa powder

3 ml (

tsp) vanilla essence

300ml (

pt) milk

Chocolate Sauce

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

1. Melt butter in a large bowl on HIGH power for 20-30 secs.

2. Stir in sugars, cocoa powder and vanilla essence.

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

achieve a smooth and glossy consistency that coats the back of a spoon.

Custard Sauce

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

1. Beat eggs with sugar and 3 tablespoons milk.

2. Heat remaining milk with vanilla essence on HIGH power for 1 min.

3. Add milk to eggs and stir well.

4. Cook on HIGH power for 1 min. Stir well. Cook on HIGH power again for 1 min. Stir well.

5. Continue to cook on HIGH power for 30 secs at a time, keep stirring well, until the sauce

coats the back of a spoon.

Ingredients

meat or poultry dripping with sediment

30 ml (2 tbsp) flour

300 ml (

pt) stock

salt and pepper

Gravy

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

1. Scrape dripping and sediment from roasting dish into the jug.

2. Stir flour into dripping.

3. Gradually blend in stock.

4. Cook on HIGH power for 2-3 mins. stirring halfway through. Season and serve.

Tomato Sauce Serves 4

Dish: large casserole Oven Accessory: glass turntable

1. Place onion, celery, carrot and butter in casserole, cover and cook on HIGH power for

4-5 mins. or until soft. Add the garlic, tomatoes, herbs and wine or stock.

2. Re-cover and cook on MEDIUM power for 10-15 mins. Liquidise then press through a sieve

for a smooth sauce.

Pastry

Ingredients

225 g (8 oz) plain flour

pinch salt

100 g (4 oz) margarine

45 ml (3 tbsp) cold water

Shortcrust Pastry

1. Place flour and salt into a mixing bowl. Rub the margarine into the flour until the mixture

resembles fine breadcrumbs.

2. Sprinkle the water over and mix in using a round bladed knife.

3. Knead lightly for a few seconds until it forms a firm, smooth dough. If possible, rest for 15

mins. before rolling out.

Ingredients

50 g (2 oz) butter

150 ml (

pt) water

65 g (2

oz) plain flour sifted

2 eggs, lightly beaten

Choux Pastry

Dish: large jug Oven Accessory: glass turntable

1. Place butter and water in a large jug and heat on HIGH power for 2-3 mins. or until boiling.

2. Immediately tip in all the flour and beat well until mixture is smooth. Cool slightly.

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

Ingredients

1 small potato, thinly sliced

200 g (7 oz) puff pastry

1 small onion, sliced

small apple, peeled, cored and sliced

salt and pepper to taste

75 g (3 oz) cheese, grated or crumbled, eg.

Stilton, Roule etc.

Glaze:

1 egg, beaten

Ingredients

225 g (8 oz) self-raising flour

3 ml (

tsp) salt

100 g (4 oz) shredded suet

105 ml (7 tbsp) cold water

Suetcrust Pastry

1. Mix together flour, salt and suet.

2. Add water and mix to a soft dough. Knead lightly until smooth.

Savoury Potato Plait Serves 4-6

Dish: baking sheet (round) Oven Accessory: glass turntable + metal tray

1. Cook potato in a shallow dish with 60 ml (4 tbsp) water, covered for 3 mins. on HIGH power.

Drain.

2. Roll out the pastry to an oblong 25 x 27 cm (10 x 11"). Lift onto baking sheet. With a knife,

cut each side of the long edges diagonally at 2.5 cm (1") intervals, to give strips which will

become plaits.

3. Arrange layers of potato, onion and apple down the centre of the pastry. Season. Sprinkle

over the cheese.

4. Brush the pastry strips with beaten egg and fold alternately over the mixture to form a plait.

5. Glaze the complete plait with beaten egg. Preheat oven on CONVECTION 210°C. Cook on

Combination: CONVECTION 230°C + SIMMER power for 15-20 mins. or until crisp and

golden.

PASTRY

Ingredients

Filling:

350 g (12 oz) lean minced steak

1 medium onion, chopped

450 ml (

pt) hot beef stock

15 ml (1 tbsp) tomato puree

5 ml (1 tsp) yeast extract (Marmite

)

salt and pepper

10 ml (2 tsp) gravy thickening

350 g (12 oz) shortcrust pastry

beaten egg to glaze

Minced Beef and Onion Pie Serves 4

Dish: large casserole + lid + 20 cm (8") pie plate

Oven Accessory: glass turntable + metal tray

1. Combine all filling ingredients except thickening in casserole dish. Cover and cook on HIGH

power for 5 mins. then MEDIUM power for 15 mins. Mix gravy thickening with water and stir

into meat. Leave to cool. Preheat oven on CONVECTION 210°C.

2. Roll out half the pastry to fit pie plate. Remove mince with a slotted spoon, reserving gravy

for serving and fill pie. Roll out remaining pastry for a lid and place on top of mince, sealing

the edges with water. Cut 2 slits in top of pastry and glaze top with egg. Cook on AUTO

PROGRAM PASTRY. Approx. cooking time 20-25 mins. or Combination: CONVECTION

220°C + SIMMER power for 20-25 mins. or until cooked.

PASTRY

ngredients

1 quantity of suet pastry (page 86)

75 ml (5 tbsp) seedless raspberry jam

milk to glaze

Baked Jam Roly Poly Pudding Serves 4

Dish: 1 kg (2 lb) loaf dish Oven Accessory: glass turntable + metal tray

1. Preheat oven on CONVECTION 210°C.

2. Roll out pastry to approx. 23 x 32 cm (9 x 13").

3. Spread the jam over the pastry leaving 1cm (

") border all round. Brush the edges with milk

and roll the pastry up evenly, starting at one short side and sealing the edges well.

4. Brush top with milk and place in loaf dish. Cook on Combination: CONVECTION 220°C +

SIMMER power for 15-20 mins. or until golden.

Ingredients

30 ml (2 tbsp) caster sugar

5 ml (1 tsp) cinnamon

30 ml (2 tbsp) sultanas

2 cooking apples, peeled, cored and sliced

15 ml (1 tbsp) lemon juice

350 g (12 oz) puff pastry

Apple Pie Serves 4-6

Dish: 20 cm (8") pie plate Oven Accessory: glass turntable + metal tray

1. Preheat oven on CONVECTION 210°C.

2. Mix together sugar, cinnamon and sultanas.

3. Toss apples in lemon juice. Sprinkle sugar mixture over.

4. Divide pastry in half. Roll out half and line base of plate.

5. Place apple filling on top of pastry. Roll out remainder of pastry and cut to a circle for lid.

6. Seal edges, crimp and brush top with egg. Cook on AUTO PROGRAM PASTRY.

Approximate cooking time 20-24 mins. or Combination: CONVECTION 220°C + SIMMER

power for 20-25 mins. or until cooked.

Ingredients

1 quantity of choux pastry (page 86)

150 ml (

pt) whipping cream

100 g (4 oz) icing sugar, sieved

10 ml (2 tsp) cocoa powder

15 ml (1 tbsp) hot water

Chocolate Eclairs Makes 12

Dish: baking sheet Oven Accessory: wire shelf + enamel shelf

1. Pre-heat the oven on CONVECTION 200°C.

2. Place the choux pastry into a forcing bag fitted with a plain 2 cm (

") nozzle. Pipe 6 fingers

9 cm (3

") 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)

Filling:

45 ml (3 tbsp) cornflour

150 ml (

pt) water

2 lemons, juice and grated rind of

100 g (4 oz) sugar

2 egg yolks

Meringue:

100 g (4 oz) caster sugar

2 egg whites

Lemon Meringue Pie Serves 6

Dish: 20 cm (8") flan dish Oven Accessory: glass turntable + metal tray + low rack

1. Pre-heat oven on CONVECTION 190°C.

2. Roll out pastry to line flan dish. Prick all over with a fork. Chill.

3. Cook on HIGH power for 3-4 mins. or until dry.

4. Place cornflour, water and lemon juice and rind in a jug. Heat on HIGH power for 2 mins.

Whisk until smooth. Add sugar. Cool slightly. Add egg yolks. Mix well. Pour into pastry case.

5. Whisk egg whites stiffly. Add sugar gradually – whisking after each addition.

6. Pile meringue onto lemon filling. Cook on CONVECTION 190°C for 25-30 mins. until lightly

browned.

Ingredients

50g (2oz) butter

50g (2oz) caster sugar

1 egg, beaten

tsp almond essence

75g (3oz) ground rice

350g (12oz) shortcrust pastry

raspberry jam

Congress Tarts Makes 24

Dish: 2 x 12 hole bun tins 32 x 24cm (12

“ x 9

“), greased

Oven Accessory: enamel shelf + wire shelf

1. Pre-heat oven on CONVECTION 170°C with both enamel and wire shelf in position.

2. Roll out the shortcrust pastry to a thickness of approximately 3 mm. (

”). 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

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.

PASTRY

Ingredients

600 g (1 lb 5 oz) dessert apples such as

Granny Smith’s, cored, peeled and roughly

chopped

juice of

lemon

50 g (2 oz) golden caster sugar

50 g (2 oz) walnuts, roughly chopped

50 g (2 oz) sultanas

5 ml (1 tsp) ground cinnamon

50 g (2 oz) ground almonds

225 g (8 oz) filo pastry

50 g (2 oz) butter, melted

icing sugar to serve

Apple Strudel Serves 4

Oven Accessory: enamel shelf, greased

1. Preheat the oven empty on CONVECTION 180°C.

2. Put the apples and juice into a bowl and toss together.

3. Add the sugar, walnuts, sultanas, cinnamon and almonds and mix together.

4. Take three sheets of filo pastry and brush with melted butter. Place each one with the

shortest edge towards you. Overlap the 2

sheet onto the 1st sheet by 5-6 cms along the

long edge and repeat with the 3

sheet overlapping the second.

5. Place three more sheets of filo on top, in the same way as in step 4.

6. Spread the apple filling along the front edge of the filo pastry just 2.5cms from the edge and

2.5cms from each side.

7. Fold the sides in over the filling and brush with butter. Roll up from the long front edge

buttering the final long edge to seal the strudel.

8. Place on enamel shelf, seam-side down. Brush with melted butter.

9. Place enamel shelf on lower level and cook on CONVECTION 180°C for 35-40 mins.

10.Dust with icing sugar to serve.

Ingredients

Pastry:

100 g (4 oz) margarine

25 g (1 oz) butter

175 g (6 oz) plain flour

pinch salt

Filling:

3 eggs

15 ml (1 tbsp) milk

150 ml (

pt) maple/corn syrup

50 g (2 oz) butter

175 g (6 oz) demerara sugar

3 ml (

tsp) vanilla essence

175 g (6 oz) pecan nuts

Pecan Pie Serves 8

Dish: 23 cm (9") flan tin Oven Accessory: glass turntable + metal tray + low rack

1. Preheat the oven on CONVECTION 200°C.

2. Cream together fats. Gradually stir in the sieved flour and salt, to form a smooth dough and

chill.

3. Place in flan tin, press mixture evenly over the base and up the sides. Bake blind for 15-20

mins. on CONVECTION 220°C or until dry.

4. Beat together the eggs and milk in a bowl.

5. In a large Pyrex® bowl place the maple syrup, butter, sugar and vanilla essence. Cook on

HIGH power for 2-3 mins. or until the sugar has dissolved.

6. Beat the sugar mixture into the eggs.

7. Preheat oven on CONVECTION 150°C.

8. Place the pecan nuts into the pastry case and pour over the syrup mixture.

8. Cook on CONVECTION 150°C for 30-35 mins. or until set.

Ingredients

125 g (1 oz) butter

200 g (7 oz) leeks, chopped

50 g (2 oz) plain flour

450 ml (

pt) milk

150 g (5 oz) stilton

400 g (14 oz) cooked chicken, cubed

250 g (9 oz) ready prepared

shortcrust pastry, chilled

Chicken & Stilton Pie Serves 4

Dish: 20 cm (8") gratin dish Oven Accessory: glass turntable + metal tray

1. Place the butter and leeks in a bowl, cover and cook on HIGH power for 4-5 minutes or until

soft.

2. Add the flour, stir well then gradually add the milk and cook on HIGH power for 4 mins

stirring throughout or until the sauce has thickened. Preheat the oven on CONVECTION

210°C.

3. Finely chop the cheese and add to the sauce, mix in the chicken.

4. Grate the pastry on top of the chicken mixture and cook on Combination: CONVECTION

210°C + SIMMER power for 25-30 mins. or until cooked and browned.

PASTRY

Ingredients

butter for greasing

225 ml (8fl. oz) evaporated milk

350 ml (12fl. oz) water

50 g (2 oz) short grain rice

25 g (1 oz) caster sugar

Creamy Rice Pudding Serves 2

Dish: large bowl Oven Accessory: glass turntable

1. Butter the bowl. Mix the milk and water together. Pour into the bowl and stir in the rice and

sugar. Cover.

2. Cook on HIGH power for 5-6 mins. or until the liquid is boiling.

3. Immediately reduce to SIMMER power and cook for 30-35 mins. or until starting to thicken.

Stir with a fork to break up any lumps after every 15 mins. and at the end of the cooking

time.

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

Ingredients

150 g (5 oz) self-raising flour

pinch of salt

50 g (2 oz) caster sugar

50 g (2 oz) suet

1 egg

150 ml (

pt) milk

30 ml (2 tbsp) jam or golden syrup

Optional: Add 1 tbsp of sultanas.

Steamed Suet Sponge Pudding Serves 4

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

1. In a mixing bowl, sift together the flour and salt. Stir in sugar and suet.

2. Make a well in the centre and add beaten egg and milk.

Mix to a soft dropping consistency.

3. Put the jam or syrup in the base of the greased pudding basin and pour pudding mixture

over. Cook on HIGH power for 5-5

mins. until firm.

Ingredients

15 ml (1 tbsp) brown sugar

small can of pineapple slices, drained

4 glacé cherries, halved

100 g (4 oz) margarine

100 g (4 oz) caster sugar

2 eggs

100 g (4 oz) self-raising flour

30 ml (2 tbsp) milk

Pineapple Upside Down Pudding Serves 4

Dish: 20 cm (8") round dish, lightly greased

Oven Accessory: glass turntable + metal tray

1. Sprinkle sugar on base of dish, arrange pineapple slices and cherry halves on top of sugar in

the base.

2. Cream together the margarine and sugar until light and fluffy. Beat in the eggs gradually.

Fold in the flour and mix to a soft consistency with the milk.

3. Spoon the mixture over the pineapple and cook on Combination: CONVECTION 170°C +

WARM power for 25-30 mins. or until cooked and golden brown. Leave to cool slightly

before turning upside down on a serving plate.

Puddings and Desserts

PUDDINGS AND DESSERTS

ngredients

150 ml (

pt) water

100 g (4 oz) caster sugar

3 eggs

3 ml (

tsp) vanilla essence

30 ml (2 tbsp) caster sugar

300 ml (

pt) cold milk

Creme Caramel Serves 4

Dish: 15 cm (6") souffle dish Oven Accessory: glass turntable

1. Put water and the 100 g (4 oz) of sugar in a souffle dish. Cook on HIGH power for 2-3 mins.

or until sugar has dissolved. Continue cooking on HIGH power for 6-10 mins. until sugar has

caramelised, keeping a close watch as it can burn easily. CAUTION – Remove from oven

very carefully (the base will be extremely hot) and cool.

2. Beat eggs, essence, caster sugar and milk together and strain over caramel.

3. Cook on SIMMER power for 13-15 mins. or until starting to set around edge of dish. The

custard will continue to set on cooling. Refrigerate for several hours before turning out.

N.B. Individual Creme Caramels can be prepared by dividing the above ingredients between 4

individual 3

" ramekins. Dissolve sugar in the water on HIGH power for 1-2 mins before putting

in ramekins. Cook the sugar solution for approx. 8-9 mins. on HIGH power, then cook the

custards for approx. 11-13 mins. on SIMMER power.

Ingredients

4 medium egg whites

200g (7 oz) caster sugar

5 ml (1 tsp) cornflour

5 ml (1 tsp) malt vinegar

5 ml (1 tsp) vanilla extract

40g (1

oz) flaked almonds

Filling

300ml (

pt) double cream, softly whipped

250g (9 oz) strawberries, sliced

Strawberry Roulalde

Dish: swiss roll tin 23 x 33cm (13”x 9”), greased and lined with baking parchment

Oven Accessory: wire shelf

1. Preheat the oven on CONVECTION 150°C with the wire shelf in position.

2. Whisk the egg whites until stiff but not dry.

3. Slowly whisk in the sugar until the mixture is thick and glossy.

4. Blend the cornflour, vinegar and vanilla extract to a smooth paste, in a separate bowl and

then whisk into egg whites.

5. Spoon into the tin and gently level the top.

6. Sprinkle with flaked almonds.

7. Cook on CONVECTION 150°C for 30 mins.

8. Remove meringue from oven and cover with damp greaseproof paper.

9. After 10 minutes remove greaseproof paper from the meringue and turn out onto a sheet

dusted with icing sugar and carefully peel off the lining paper.

10.Spread cream all over the meringue and scatter the strawberries on top.

11.Roll up the roulade from one of the short edges using the baking parchment paper to help

you.

12.Chill in the fridge for 30 mins and then lightly dust with icing sugar before serving.

Ingredients

75 g (3 oz) butter

175 g (6 oz) digestive biscuits, crushed

5 ml (1 tsp) cinnamon

Filling:

175 g (6 oz) cream cheese

175 g (6 oz) cottage cheese

75 g (3 oz) caster sugar

25 g (1 oz) cornflour

1 lemon, grated rind of

150 ml (

pt) soured cream

2 eggs, separated

50 g (2 oz) sultanas

Baked Lemon Cheesecake Serves 8

Dish: 20 cm (8") deep Pyrex

dish, greased

Oven Accessory: glass turntable + metal tray + low rack

1. Melt butter on HIGH power for 1-2 mins. or until melted. Stir in biscuits and cinnamon. Press

into base of dish.

2. Blend cream cheese and cottage cheese together until smooth, add sugar, cornflour, lemon

rind, soured cream and egg yolks.

3. Whisk egg whites until stiff and carefully fold into the cheese mixture. Sprinkle the sultanas

over the biscuit base and pour over the filling mixture.

4. Cook on Combination: TURBO-BAKE 250°C + GRILL 3 + LOW power for 8-9 mins. or

until the filling has set and is golden brown. Chill before serving.

Ingredients

6 slices of bread, buttered and cut in half

diagonally

75 g (3 oz) mixed dried fruit

450 ml (

pt) milk

3 eggs

25 g (1 oz) caster sugar

3 ml (

tsp) nutmeg

Bread and Butter Pudding Serves 4

Dish: 20 x 25 cm (8 x 10") oblong, greased dish

Oven Accessory: glass turntable + metal tray

1. Arrange the bread and fruit in the prepared dish.

2. Warm the milk for 3 mins. on MEDIUM power but do not allow to boil.

3. Beat together the eggs and sugar, add the milk, stirring well.

4. Pour the mixture over the bread, sprinkle with nutmeg and leave to stand for 15 mins. Cook

on Combination: CONVECTION 190°C + WARM power for 15-20 mins. or until set and

browned.

Ingredients

4 medium sized cooking apples

100g (4 oz) marzipan

400g (14 oz) can apricot halves

Apricot + Marzipan Baked Apples Serves 4

Dish: 20cm (8”) shallow dish

Oven Accessory: glass turntable

1. Roll out marzipan and cut into 4 circles with an 8

cm (3

”) 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.

Ingredients

Pudding:

75 g (3 oz) plain chocolate

30 ml (2 tbsp) milk

175 g (6 oz) margarine

175 g (6 oz) light muscovado sugar

2 eggs

175 g (6 oz) fresh white breadcrumbs

30 ml (2 tbsp) cocoa powder

Sauce:

225 g (8 oz) vanilla flavoured toffees

150 ml (

pt) milk

15 g (

oz) butter

Chocolate Saucy Pudding with toffee sauce

Dish: 1.2 litre (2 pt) pudding basin Oven Accessory: glass turntable

1. Line the base of a 1.2 litre (2 pt) pudding basin with a circle of greaseproof paper.

2. Melt the chocolate with the milk on HIGH power for 1 min. – mix until smooth.

3. Mix the margarine and sugar together, add the cooled chocolate and eggs.

4. Add the breadcrumbs and cocoa powder and mix well.

Fill the basin with the mixture and cook on HIGH power for 6-7 mins. or until cooked. Leave

to stand for 5 mins. before turning out.

5. Meanwhile, prepare the sauce by combining all ingredients in a large jug and cook on HIGH

power for 2-3 mins. or until smooth. Stir vigorously and pour over the pudding.

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.

PUDDINGS AND DESSERTS

Ingredients

675 g (1 lb 8 oz) fresh fruit,

prepared (e.g. apples, plums, rhubarb,

gooseberries, blackcurrants)

sugar to taste

Crumble Topping:

75 g ( 3 oz) butter

175 g (6 oz) plain flour

75 g (3 oz) sugar

Fruit Crumble Serves 4

Dish: suitable sized, heatproof dish

Oven Accessory: glass turntable + metal tray + low rack

1. Layer prepared fruit in the dish. Add sugar to taste, depending on the sharpness of the fruit.

2. Rub butter into the flour until mixture resembles fine breadcrumbs. Stir in the sugar.

3. Sprinkle the crumble over the fruit, so that it is completely covered.

4. Cook on Combination: CONVECTION 230°C + SIMMER power* for 15 - 20 minutes, or

until golden brown.

Ingredients

1 cooking apple, peeled and grated

1 carrot, peeled and grated

1 orange, juice and grated rind of

400 g (14 oz) mixed dried fruit

45 ml (3 tbsp) brandy

15 ml (1 tbsp) black treacle

50 g (2 oz) self-raising flour

pinch of salt

15 ml (1 tbsp) cocoa

5 ml (1 tsp) mixed spice

3 ml (

tsp) nutmeg

100 g (4 oz) shredded suet

150 g (5 oz) fresh breadcrumbs

50 g (2 oz) mixed peel

50 g (2 oz) flaked almonds

2 eggs, beaten

Christmas Pudding Serves 6-8

Dish: 1.3 litre (2

pt) pudding basin lightly greased Oven Accessory: glass turntable

1. Place apple and carrot in a large bowl. Cover and cook on HIGH power for 5 mins. Beat well

to make a thick puree.

2. Stir in juice, rind and mixed fruit. Cook on HIGH power for 2 mins. Stir in brandy and treacle.

Stand for 5 mins. Beat in rest of ingredients.

3. Press into the pudding basin. Cover with greaseproof paper and cook on HIGH power for

4 mins. Stand for 5 mins. Cook on HIGH power for another 2 mins. or until just firm.

NB. One of the advantages of using your microwave to make this traditional pudding is that it

can be made the week before Christmas and stored in a cool dry place. Do not attempt to

make the pudding earlier than this, since the flavour will not improve with keeping, unlike a

tradionally steamed pudding.

Ingredients

75 g (3 oz) butter

75 g (3 oz) golden syrup

75 g (3 oz) soft dark sugar

4 bananas, peeled and sliced

150 ml (

pt) double cream

150 ml (

pt) milk

250 g (9 oz) Italian bread i.e. Panettone,

sliced

Italian Banana and Toffee Pudding

Dish: 21 cm x 23 cm (8" x 9") Pyrex® dish

Oven Accessory: glass turntable + metal tray + low rack

1. Place the butter, syrup and sugar in a bowl and cook on HIGH power for 3 - 4 minutes, or

until bubbling. Stir frequently. Stir in the bananas.

2. Place the cream and milk in a bowl and cook on HIGH power for 1 - 2 minutes, or until

warm.

3. Place half the sliced bread in the base of the dish and pour over half of the warm milk.

4. Spoon over half of the banana and toffee mixture, and then repeat the layers.

5. Cook on Combination: TURBO-BAKE 250°C + GRILL 3 + WARM power for 15 minutes, or

until golden brown.

BAKING

Baking Guidelines

Cakes marked with an asterix * are suitable

for use on AUTO CAKE program.

COVERING

Just as you wouldn’t cover a cake baked in a

traditional oven, NEVER cover your cakes.

DISH SIZE/SHAPE

Always use the exact dish size stated in the

following recipes, otherwise cooking times

and results will be affected.

MIXING/BEATING

Cakes cooked by microwave need to be well

mixed, but not over beaten. Generally it is

unnecessary to cream butter and sugar or

beat eggs in an electric mixer or food

processor. Do not attempt to cook

whisked/fatless sponges, or any cakes

containing whisked egg white.

EGGS

The following recipes have been tested using

medium eggs. Using a different size of egg

may affect cooking times.

Ingredients

800 g (1 lb 12 oz) currants

375 g (13 oz) sultanas

375 g (13 oz) raisins

250 g (9 oz) glacé cherries

150 g (5 oz) almonds, flaked

600 g (1 lb 5 oz) plain flour

5 ml (1 tsp) mixed spice

5 ml (1 tsp) cinnamon

500 g (1 lb 2 oz) butter or margarine

500 g (1 lb 2 oz) sugar

lemon, grated rind of

9 eggs

45 ml (3 tbsp) brandy

Celebration Cake

Dish: 27 cm (11") round tin, greased and lined

Oven Accessory: glass turntable + metal tray + low rack

1. Preheat oven on CONVECTION 140°C.

2. Prepare the tin by lining with a double layer of greaseproof paper on the inside and tie a

double band of brown paper around the outside.

3. Mix together all the fruit and nuts.

4. Sift flour and spices.

5. Cream the butter, sugar and lemon rind until pale and fluffy. Add the eggs one at a time,

beating well after each addition.

6. Fold in half the flour using a metal spoon, then fold in the rest and add the brandy. Lastly fold

in the fruit.

7. Spoon mixture into the tin and spread evenly, removing all air pockets. Make a small dip in

the centre.

8. Cook on CONVECTION 140°C for 2 hrs. then reduce temperature to 130°C for 2

hours or

until cooked. To avoid overbrowning on top, cover with several thicknesses of greaseproof

paper secured with cocktail sticks after 1

hours. Leave cake to cool in tin and store

wrapped tightly in tin foil for approx. 1-2 months before use.

Ingredients

175 g (6 oz) butter or margarine

175 g (6 oz) caster sugar

3 eggs

175 g (6 oz) self-raising flour

Victoria Sandwich

Dish: 2 x 20 cm (8") cake tins, greased and lined

Oven Accessory: enamel shelf + wire shelf

1. Preheat oven on CONVECTION 180°C.

2. Cream butter and sugar until pale and fluffy. Add the eggs a little at a time beating well after

each addition.

3. Fold in half the flour, using a metal spoon, then fold in the remaining flour.

4. Spoon the mixture into the tins and level with a knife.

5. Place one tin on centre of enamel shelf and one tin on centre of wire shelf. Cook on

CONVECTION 180°C for 25-30 mins. or until cooked.

6. When the cake is cool, cut in half horizontally and sandwich together with cream and jam

and dust with icing sugar or fill with a filling of your choice.

Ingredients

225 g (8 oz) plain flour

pinch salt

10 ml (2 tsp) ground ginger

10 ml (2 tsp) baking powder

3 ml (

tsp) bicarbonate of soda

100 g (4 oz) soft brown sugar

75 g (3 oz) butter or margarine

75 g (3 oz) treacle

75 g (3 oz) golden syrup

150 ml (

pt) milk

1 egg, beaten

Gingerbread *

Dish: 18 cm (7") square tin lined with 2 strips to form cross shape

Oven Accessory: glass turntable + metal tray

1. Sift the flour, salt, ginger, baking powder and bicarbonate of soda.

2. Warm the sugar, fat, treacle and syrup on HIGH power for 30-60 secs.

3. Whisk the milk and egg together. Make a well in the centre of the dry ingredients and pour in

the liquid and syrup, mixing thoroughly.

4. Pour the mixture into the cake tin and cook on Combination: CONVECTION 160°C +

WARM power for 30-35 mins. or until just firm.

ngredients

150 g (5 oz) butter

10 ml (2 tsp) grated lemon rind

125 g packet of cream cheese

225 g (8 oz) caster sugar

3 eggs, beaten

100 g (4 oz) plain flour

100 g (4 oz) self-raising flour

150 g (5 oz) sultanas

150 g (5 oz) glacé cherries

Fruity Cream-cheese Cake *

Dish: 20 cm (8") round cake tin, lined Oven Accessory: glass turntable + metal tray

1. Cream together butter, lemon rind, cream cheese and sugar until light and fluffy.

2. Add eggs a little at a time beating well after each addition.

3. Fold in sifted flours, sultanas and quartered cherries. Spread mixture into tin. Cook on

Combination: CONVECTION 160°C + WARM power for 45-50 mins. or until cooked.

Ingredients

250 g (9 oz) butter

225 g (8 oz) caster sugar

5 eggs

275 g (10 oz) plain flour

10 ml (2 tsp) baking powder

salt

grated rind of an orange

Syrup:

125 ml (4 fl.oz) fresh orange juice

15 ml (1 tbsp) grated orange rind

75 g (3 oz) icing sugar

Orange Syrup Cake *

Dish: 23 cm (9") round tin, base lined Oven Accessory: glass turntable + metal tray

1. Beat butter and sugar until light and creamy. Gradually beat in the eggs.

2. Sift the flour, baking powder and salt over the creamed mixture and lightly fold in with the

finely grated rind of one orange.

3. Turn the mixture into the prepared tin and cook on Combination: CONVECTION 160°C +

SIMMER power for 20-25 mins. or until cooked.

4. Meanwhile, heat the orange juice, orange rind and icing sugar on HIGH power for 2-3 mins.

or until the sugar dissolves.

5. When cake is cooked, remove from the oven. Prick all over with a skewer and pour over the

syrup. Leave overnight before removing from the tin.

BAKING

Ingredients

50 g (9 oz) plain flour

10 ml (2 tsp) bicarbonate of soda

10 ml (2 tsp) baking powder

10 ml (2 tsp) cinnamon

10 ml (2 tsp) nutmeg

250 g (9 oz) dark brown sugar

225 ml (8 fl.oz) vegetable oil

3 eggs, beaten

350 g (12 oz) carrots, grated

75 g (3 oz) sultanas

Cream Cheese Topping:

75 g (3 oz) butter

100 g (4 oz) cream cheese

225 g (8 oz) icing sugar

Carrot Cake *

Dish: 23 cm (9") round tin, base lined Oven Accessory: glass turntable + metal tray

1. Sieve the flour, bicarbonate of soda and baking powder into a bowl with the cinnamon and

nutmeg.

2. Mix in the brown sugar and make a well in the centre.

3. Add the oil and beaten eggs. Beat well until all the ingredients are combined. Stir in the

grated carrot and sultanas, spoon into the prepared cake tin and cook on Combination:

CONVECTION 160°C + WARM power for 40 mins. or until cooked and well risen. Allow to

cool in the tin.

4. Cream the butter and cream cheese until smooth. Stir in sieved icing sugar.

5. Decorate the cooled cake with the cream cheese topping.

Ingredients

175 g (6 oz) margarine

175 g (6 oz) brown sugar

3 eggs

150 g (5 oz) wholemeal self raising flour

100 g (4 oz) self raising flour

Almond essence

450 g (1 lb) cooking apples whole weight then

peeled, cored and thinly sliced

Juice of

a lemon

25 g (1 oz) brown sugar

2 ml (

tsp) nutmeg

3 ml (

tsp) cinnamon

Slivered almonds

Spicy Apple Cake * Serves 10-12

Dish: 20 cm (8") round cake tin, lined Oven Accessory: glass turntable + metal tray

1. Cream together margarine and sugar until light and fluffy, gradually add the beaten eggs.

2. Fold in the flours and a few drops of almond essence.

3. In a separate bowl combine apple slices, lemon juice, sugar, nutmeg and cinnamon. Mix

well.

4. Place

rds of cake mixture into prepared tin. Arrange the drained apple mixture on top,

leaving a space around the edge. Top with remaining cake mixture, sprinkle with almonds

and cook on Combination: CONVECTION 160˚C + WARM power for 45-50 minutes or

until cooked.

Ingredients

1 banana, large

3 ml (

tsp) vanilla flavouring

75 g (3 oz) butter

100 g (4 oz) granulated sugar

150 g (5 oz) self-raising flour

3 ml (

tsp) salt

ml (

tsp) bicarbonate of soda

2 eggs

Banana Cake *

Dish: 18 cm (7") cake tin, lined with greaseproof paper

Oven Accessory: glass turntable + metal tray

1. Peel the banana and mash until smooth with the vanilla flavouring.

2. Place the butter and sugar in a bowl and melt on HIGH power for 1 minute, or until soft.

3. Stir in the flour, salt and bicarbonate of soda. Beat in the eggs and mashed banana.

4. Spoon into the prepared cake tin and cook on Combination: CONVECTION 160°C +

WARM power for 20 minutes, or until cooked.

Ingredients

100 g (4 oz) currants

100 g (4 oz) sultanas

100 g (4 oz) raisins

50 g (2 oz) whole almonds, blanched and

chopped, reserve 6 whole for decoration

225 g (8 oz) butter or margarine

225 g (8 oz) soft brown sugar

grated rind of one lemon

4 eggs

275 g (10 oz) plain flour

100 g (4 oz) chopped mixed peel.

Dundee Cake *

Dish: 20 cm (8") round tin, greased and lined

Oven Accessory: glass turntable + metal tray

1. Mix the chopped nuts, fruit, peel and flour together.

2. Cream the fat, sugar and lemon rind until pale and fluffy. Beat in the eggs one at a time.

3. Fold in the dry ingredients. Spoon mixture into tin and hollow out the centre slightly. Split the

reserve almonds, and arrange on top. Cook on Combination: CONVECTION 160°C +

WARM power for 40 mins.

Ingredients

100 g (4 oz) soft margarine

100 g (4 oz) caster sugar

2 eggs, beaten

115 g (4

oz) self raising flour

2 ml (

tsp) salt

3 ml (

tsp) mixed spice

15 ml (1 tbsp) Camp coffee essence

30 ml (2 tbsp) milk

10 ml (2 tsp) black treacle

50 g (2 oz) chopped walnuts

Icing:

50 g (2 oz) soft margarine

225 g (8 oz) icing sugar

15 ml (1 tbsp) Camp coffee essence

15 ml (1 tbsp) water

15 ml (1 tbsp) milk

Coffee Walnut Cake *

Dish: 18 cm (7") round cake tin, greased and lined

Oven Accessory: glass turntable + metal tray

1. Cream margarine and sugar until light and fluffy. Gradually add the eggs. Fold in the dry

ingredients. Add coffee essence, milk, treacle and walnuts. Stir well.

2. Spoon into tin and cook on Combination: CONVECTION 160°C + WARM power for

25-30 mins. Cool. Cut in half.

3. Beat all icing ingredients together until smooth. Sandwich cake together with half the icing and

spread the remainder over the top. Decorate with whole walnuts.

BAKING

Ingredients

200g (7 oz) unsalted butter, diced

350g (12 oz) plain flour, sifted

50g (2 oz) golden caster sugar

2 medium eggs, beaten

2 tbsp semolina

350g (12 oz) dessert apples, sliced

For the crumble

100g (4 oz) plain flour, sifted

100g (4 oz) porridge oats

100g (4 oz) golden caster sugar

1 tsp cinnamon

125g (4

oz) unsalted butter, diced

Fruit Crumble Slice Makes 24 squares

Dish: swiss roll tin 23 x 33cm (13”x 9”), greased

Oven Accessory: wire shelf

1. Pre-heat the oven on CONVECTION 200°C with the wire shelf on the lower level.

2. Rub the butter into the flour and then stir in the sugar.

3. Add the eggs and form into a dough.

4. Press the dough into the prepared tin and level it out.

5. Sprinkle the semolina over the dough and top with an even layer of apples.

6. For the crumble, mix the flour, oats, sugar and cinnamon into a bowl and rub in the butter.

7. Cover the apples with an even layer of crumble and press down carefully to cover.

8. Cook on CONVECTION 200°C for 20 mins. and then reduce the oven temperature to 180°C

and cook for a further 30 mins. or until the top is golden brown.

9. Leave to cool in the tin for 30 mins. Cut into squares and finish cooling on a wire rack.

BAKING

Ingredients

250g (9 oz) butter

5 ml (1 tsp) vanilla essence

150g (5 oz) caster sugar

2 eggs, beaten

284ml (10 fl.oz) soured cream

225g (8 oz) plain flour

75g (3 oz) self raising flour

5 ml (1 tsp) bicarbonate of soda

100g (4 oz) pecan nuts, finely chopped

25 g (1 oz) brown sugar

3 ml (

tsp) ground cinnamon

Decoration

100g (4 oz) pecan nuts, whole

60 ml (4 tbsp) maple syrup

Pecan Sour Cream Cake

Dish: 23cm (9”) cake tin, lined with greaseproof paper

Oven Accessory: glass turntable + metal tray

1. Cream together butter, essence and sugar until light and fluffy.

2. Add the eggs a little at a time, beating well after each addition.

3. Stir in the soured cream and then fold in the sifted flours and soda.

4. Spread half the cake mixture into the prepared tin. Sprinkle over the combined pecan nuts,

brown sugar and cinnamon.

5. Cover with the remaining cake mixture.

6. Arrange the whole pecan nuts on the top and cook on Combination: CONVECTION 160°C

+ WARM power for 40-45 mins. or until cooked.

7. Brush with maple syrup and allow to cool in the tin.

Ingredients

3 medium eggs, beaten

125g (4

oz) caster sugar

125g (4

oz) plain flour

Filling

jam or cream

icing sugar to dredge

Swiss Roll

Dish: swiss roll tin 33 x 23cm (13”x 9”), greased and lined with baking parchment

Oven Accessory: wire shelf

1. Preheat oven on CONVECTION 200°C with wire shelf in position on lower level.

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

3. Stand bowl over hot water and continue to whisk eggs and sugar until pale and creamy, and

mixture leaves a trail on the surface when the whisk is lifted.

4. Remove from hot water and whisk until cool and thick.

5. Carefully fold in half of the sifted flour, then fold in the other half.

6. Fold in 1 tbsp of hot water.

7. Tip the tin to allow mixture to run into corners.

8. Cook on CONVECTION 200°C for 10 mins.

9. Place sheet of greaseproof paper on a damp tea towel and dredge paper with caster sugar.

10.Quickly turn the swiss roll out onto the greaseproof and carefully remove the baking

parchment.

11.Spread with jam or desired filling.

12.Roll up from short side with the aid of the greaseproof paper.

13.Dredge with icing sugar.

Ingredients

175g (6 oz) golden syrup

150g (5 oz) margarine

150ml (

pt) milk

450g (1 lb) mixed dried fruit

225g (8 oz) plain flour

10ml (2 tsp) mixed spice

pinch salt

10ml (2 tsp) baking powder

2 eggs, beaten

25g (1 oz) Demerara sugar (optional)

Boiled Fruit Cake

Dish: 20cm (8”) cake tin, greased and lined with greaseproof paper

Oven Accessory: glass turntable + metal tray

1. Place syrup, margarine, milk and fruit in a bowl. Heat on HIGH power for 5 mins. stirring

twice. Cool slightly.

2. Sieve in dry ingredients and mix in eggs. Beat well.

3. Pour into tin and sprinkle with demerara sugar.

4. Cook on Combination: CONVECTION 160°C + WARM power for 45-50 mins. or until

cooked.

Ingredients

Basic Cookie Dough:

100 g (4 oz) butter

100 g (4 oz) caster sugar

1 egg, beaten

175 g (6 oz) plain flour

Variations:

White Chocolate and Pistachio Nut

100 g (4 oz) white chocolate, chopped

50 g (2 oz) pistachio nuts, chopped

Marzipan and Cherry

100 g (4 oz) glace cherries

50 g (2 oz) marzipan, chopped

Peanut Butter

100 g (4 oz) peanuts

50 g (2 oz) peanut butter, crunchy

Chocolate Chunk

75 g (3 oz) white chocolate, chopped

75 g (3 oz) dark chocolate, chopped

American Cookies

Dish: 2 baking trays 30 x 21.5 cms (11

x 8”) Oven Accessory: enamel shelf + wire shelf

1. Preheat oven on CONVECTION 170°C

2. Cream together the butter and sugar until pale, then beat in the egg.

3. Mix in the flour until well combined and add the chosen additions.

4. Place walnut-sized spoonfuls of dough well apart on greased baking trays, flatten slightly

with a fork and cook on CONVECTION 170°C for 10-15 mins. or until golden.

5. Remove from baking sheet and allow to cool on a wire rack.

Ingredients

100 g (4 oz) plain chocolate

100 g (4 oz) butter

100 g (4 oz) soft dark brown sugar

100 g (4 oz) self-raising flour

10 ml (2 tsp) cocoa powder

pinch salt

2 eggs, beaten

3 ml (

tsp) vanilla essence

100 g (4 oz) walnuts, chopped

Boston Brownies

Dish: 20 cm (8") square dish lined with greaseproof

Oven Accessory: glass turntable + metal tray + low rack

1. Place chocolate and butter in a bowl and cook on HIGH power for 1 min. or until chocolate

has melted.

2. Stir in all other ingredients and beat well.

3. Pour into dish and cook on Combination: TURBO-BAKE 250°C + GRILL 3 + SIMMER

power for 6-7 mins. or until firm. Allow to cool and then cut into squares.

ngredients

225 g (8 oz) self-raising flour

pinch salt

5 ml (1 tsp) baking powder

50 g (2 oz) butter

25 g (1 oz) caster sugar

50 g (2 oz) sultanas

80 ml (5

tbsp) milk

beaten egg to glaze

Fruit Scones Makes 10

Dish: baking tray 30 x 21.5cms (11

x 8”) Oven Accessory: enamel shelf

1. Preheat oven on CONVECTION 210°C

2. Sift the flour, salt and baking powder together. Rub in fat until the mixture resembles fine

breadcrumbs. Add sugar and sultanas.

3. Make a well in the centre and stir in enough milk to form a soft dough.

4. Knead lightly. Pat out to 2cm (

") 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.

BAKING

100

Ingredients

175g (6oz) butter

175g (6oz) caster sugar

3 eggs, beaten

175g (6oz) self raising flour

Fairy Cakes Makes 24

Dish: 2 x 12 hole bun tins 32cm x 24cm (12

” x 9

”) + 24 paper cake cases

Oven Accessory: enamel shelf + wire shelf

1. Preheat oven on CONVECTION 170°C with enamel and wire shelf in position.

2. Cream together butter and sugar until light and fluffy.

3. Add the eggs a little at a time, beating well after each addition.

4. Fold in the flour.

5. Fill the paper cases two thirds full with mixture.

6. Cook on CONVECTION 170°C for 15–16 min.

ariation: Queen Cakes

Add 75g (3oz) sultanas in with the flour and cook as above.

ngredients

75 g (3 oz) self-raising flour

75 g (3 oz) porridge oats

50 g (2 oz) dark muscovado sugar

75 g (3 oz) butter

For the Topping:

25 g (1 oz) butter

3 eggs, beaten

175 g (6 oz) light muzcovado sugar

150 g (5 oz) raisins

75 g (3 oz) dessicated coconut

1 lemon, grated rind plus 30 ml juice

Lemon and Raisin Flapjacks

Dish: 21 cm x 23 cm (8” x 9”) Pyrex® dish, greased

Oven Accessory: glass turntable + metal tray + low rack

1. Place the flour, oats and sugar in a bowl and rub in the butter. Press the mixture into the

greased dish and press until smooth.

2. Cook on HIGH power for 3 mins. or until firm. Allow to cool.

3. Place the butter in a small bowl and cook on HIGH power for 30-60 seconds or until melted.

4. Mix all the topping ingredients together.

5. Pour over the base and cook on Combination: TURBO-BAKE 250°C + GRILL 3 + SIMMER

power for 8 - 9 minutes or until firm and golden brown. Divide into equal pieces and allow to

cool.

Ingredients

Streusel Topping

50g (2oz) butter

75g (3oz) plain flour

30ml (2tbsp) granulated sugar

15ml (1 tbsp) ground mixed spice

200g (7oz) plain flour

3 ml (

tsp) bicarbonate of soda

10 ml (2 tsp) baking powder

pinch salt

75g (3oz) caster sugar

75g (3oz) butter

200ml (7fl.oz) buttermilk

1 medium egg, beaten

175g (6oz) fresh or frozen berries,

raspberries or blueberries are ideal

Streusel Topped Fruit Muffins Makes 12

Dish: 2 x 6 hole muffin tins + 12 paper muffin cases

Oven Accessory: enamel shelf + wire shelf

1. Make streusel topping by melting the butter on HIGH power for 10-20 secs. Add the

remaining topping ingredients and combine to make a soft dough. Chill.

2. Sift together the flour, bicarbonate, baking powder and salt. Stir in the sugar.

3. Melt butter for the muffins on HIGH power for 30 secs - 1 min. Cool slightly then mix in the

buttermilk and egg.

4. Preheat oven on CONVECTION 200°C with the enamel shelf and wire shelf in position.

5. Lightly stir the buttermilk mixture into the flour mixture.

6. Fold fruit in gently.

7. Divide mixture equally between 12 muffin cases.

8. Crumble small amounts of streusel topping over each muffin.

9. Place a muffin tin on each shelf and cook on CONVECTION 200°C for 20-25 mins. or until

browned and well risen.

101

Ingredients

450 g (1 lb) soft fruit, washed

450 g (1 lb) caster sugar

30 ml (2 tbsp) lemon juice

5 ml (1 tsp) butter

Soft Fruit Jam Makes approx. 1

lbs jam

Dish: large bowl Oven Accessory: glass turntable

1. Place all ingredients in a large bowl and stir. Cook on HIGH power for 5 mins. (10-15 mins.

if using frozen fruit), stirring frequently. Continue to cook in one minute intervals until sugar

has dissolved.

2. Wash down any sugar crystals from around the bowl.

3. Bring mixture to the boil and continue to cook until setting point is reached – approx.

15-25 mins. Test regularly for setting point.

ngredients

4 lemons, grated rind and juice of

450 g (1 lb) caster sugar

4 eggs, beaten

100 g (4 oz) butter

Ingredients

450 g (1 lb) seville oranges

1 lemon

900 ml (1

pts) water

450 g (1 lb) sugar

knob of butter

STERILIZING JARS

Jam jars can be sterilized by microwave

ready for your jams. Half fill with water and

heat them on HIGH power until water boils

(approx. 3 mins. for 2 jars). Empty and drain

upside down on kitchen paper. The jars

should be warm when filled with jam.

If you wish to cook larger quantities than

given in the recipes below, revert to the

traditional hob method, using a traditional

recipe.

DISH SIZE

Always use a very large pyrex bowl. DO NOT

attempt to use jam pans or saucepans in your

microwave.

DO NOT LEAVE JAMS UNATTENDED

DURING COOKING BECAUSE OF THE

HIGH SUGAR CONTENT.

COVERING

Do not cover preserves whilst cooking, apart

from if recommended in the recipe.

WE DO NOT RECOMMEND THAT YOU

USE YOUR MICROWAVE TO STERILIZE

BABIES’ BOTTLES.

(See details on page 39,40)

DO NOT SEAL PRESERVING JARS IN

YOUR MICROWAVE.

SETTING POINT

To determine whether setting point is

reached, place a couple of drops of jam or

marmalade on a cold saucer (put one in the

fridge whilst making the jam). Leave to cool.

The jam should wrinkle on the surface when

your finger pushes across the top.

Preserves

Lemon Curd Makes 2 lbs

Dish: large bowl Oven Accessory: glass turntable

1. Place all ingredients in bowl. Mix well.

2. Cook on HIGH power for 1 min. Stir. Continue to cook in 1 minute stages until mixture starts

to thicken, then cook for 30 secs. at a time until mixture coats back of spoon. (The eggs will

curdle if overcooked).

3. The mixture will thicken on cooling. Pot into warm jars. Cover with a circle of waxed paper

and a jam pot cover.

Orange Marmalade Makes 1

-2lbs

Dish: large bowl Oven Accessory: glass turntable

1. Grate oranges and lemon ensuring all the pith is left on the fruit.

2. Place the peeled fruit in a food processor and chop until the pips are broken.

3. Place the chopped mixture in a large bowl and pour over boiling water. Cover and cook on

HIGH power for 10 mins.

4. Strain the mixture through a sieve into another large bowl pressing the pulp well until all the

juice is extracted. Discard the pulp.

5. Stir the shredded rind into the hot juice and cook uncovered on HIGH power for 10 mins.

until rind is tender, stirring occasionally. Stir in the sugar until dissolved.

7. Cook on HIGH for 8 mins covered. Stir in the butter and cook to setting point 4-6 mins.

8. Leave to stand for 10 mins then pour into warmed sterilized jars.

PRESERVES

102

Ingredients

675 g (1

lb) plums or damsons

200 ml (7fl. oz) water

675 g (1

lb) sugar

30 ml (2 tbsp) lemon juice

5 ml (1 tsp) butter

Plum Jam Makes approx. 2-2

lbs jam

Dish: large bowl Oven Accessory: glass turntable

1. Prick the plums and place in a large bowl with the water. Cook on HIGH power for 5-10 mins.

or until the fruit is soft. Add the rest of ingredients. Cook on HIGH power for 5 mins stirring

frequently.

2. Wash down any sugar crystals from around the bowl and bring to the boil on HIGH power.

Continue to cook until setting point is reached – approx. 15-20 mins.

3. Leave to cool slightly, remove the stones, then pot, seal and label.

Ingredients

675 g (1

lb) tomatoes

225 g (8 oz) cooking apples, peeled and

sliced

1 medium onion, chopped

100 g (4 oz) granulated sugar

30 ml (2 tbsp) tomato puree

5 ml (1 tsp) salt

200 ml (7 fl.oz) white distilled vinegar

10 ml (2 tsp) ground ginger

2 ml (

tsp) cayenne pepper

3 ml (

tsp) mustard powder

Tomato Chutney Makes approx. 2 lbs

Dish: large bowl Oven Accessory: glass turntable

1. Prick the tomatoes and place in a bowl. Cover with boiling water and leave for 5 mins. Drain.

Peel off skin and roughly chop flesh.

2. Blend apple and onion in a food processor to a thick puree.

3. Combine all ingredients together in a bowl. Cook on HIGH power for 25-30 mins. stirring

occasionally, or until the mixture is thick with no excess liquid.

4. Leave to stand covered for 10 mins. then stir and pour into sterilized jars. Cover and label.

Red Onion Marmalade

Dish: large bowl Oven Accessory: glass turntable

1. Put oil in bowl with onions. Soften on HIGH power for 10 min. stirring halfway.

2. Add all other ingredients and mix well.

3. Cook on MEDIUM power for 20 min.

4. Cool slightly, then pour into a clean, sterilized jar.

5. Allow to cool thoroughly before chilling.

Ingredients

45ml (3 tbsp) olive oil

4 large red onions halved and thinly sliced

50g (2oz) demerara sugar

100g (4oz) sultanas

300ml (

pint) red wine

125ml (4fl.oz) red wine vinegar

103

Bread

The main advantage of using the

microwave when making bread is that the

dough can be proved by microwave as

long as microsafe dishes are used.

TO PROVE DOUGH

Use Multi-stage function program to

prove on HIGH power for 10 secs.

STAND for 10 mins. then HIGH power

for 10 secs.

Leave in oven until dough has doubled

in size.

NB: If cooking on Convection or

Combination and using metal loaf tins,

prove on Convection 40°C NOT by

microwave.

The microwave is also useful for

defrosting and warming frozen bread

products, taking individual slices or

items from the freezer as required.

Traditional hard crusted breads and rolls

cannot be cooked successfully in the

microwave because of its moist heat.

However, they can be cooked by

Combination in

of the conventional

cooking time whilst retaining a browned

crisp traditional appearance.

Standard Bread Dough Makes 2 loaves or 12 rolls

Dish: 2 x 450 g (1 lb) loaf tin, lightly greased Oven Accessory: wire shelf

1. In a large bowl, combine the flour, yeast and salt. Rub in the fat.

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.

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.

Ingredients

450 g (1 lb) strong plain flour

1 sachet dried yeast

5 ml (1 tsp) salt

15 g (1 tbsp) fat

300 ml (

pt) warm water

BREAD

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.

104

Traditional Sunday Lunch for 4

Apple Pie

Prepare and cook Apple Pie – see page 87.

Potatoes

Prepare 900 g (2 lb) of potatoes. Place in a single layer in a dish with 150 ml (

pt) of water.

Cover and cook on HIGH power for 8-10 mins. to parboil. Drain.

Vegetables

Cut a medium sized cauliflower into florets. Place in a dish with 90 ml (6tbsp) water. Cover

and cook on HIGH power for 10-12 mins or until cooked.

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.

STEP BY STEP

Yorkshire Puddings Serves 4

Dish: individual Yorkshire tins or 12 section bun tin

Oven Accessory: glass turntable + metal tray + low rack or wire shelf

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

2. Beat egg into flour and gradually add milk and water, beating well until smooth. Stand until required.

3. Place 1 tsp oil in each section of Yorkshire Pudding bun tins. Place on wire shelf on lower level and

preheat oven to CONVECTION 220°C.

4. Pour batter into heated oil in tins and cook on CONVECTION 220°C for 20-25 mins. or until well risen

and brown.

Ingredients

75 g (3oz) plain flour

pinch of salt

1 egg

75 ml (2

floz) milk

75 ml (2

floz) water

oil for tin

Roast Beef

Gravy

Yorkshire Puddings

Roast Potatoes

Cauliflower, Peas

Apple Pie

105

Questions and Answers

Technical Specifications

Building-in

Your Oven

Rated Voltage: 230-240 V 50 Hz

Operating Frequency: 2,450 MHz

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.

Q My microwave oven causes

interference with my TV, is this

normal?

A Some radio and TV interference

might occur when you cook with the

microwave oven. This interference

is similar to the interference caused

by small appliances such as mixers,

vacuums, hair dryers, etc. It does

not indicate a problem with your

oven.

Q Sometimes warm air comes from

the oven vents. Why?

A The heat given off from the cooking

food warms the air in the oven

cavity. This warmed air is carried

out of the oven by the air flow

pattern in the oven. There isn’t an

airtight seal to the air therefore

steam can escape. There are no

microwaves in the air, or steam.

The oven vents should never be

blocked during cooking.

Q My oven has an odour and

generates smoke when using the

CONVECTION, COMBINATION

and GRILL function. Why?

A It is essential that your oven is

wiped out regularly particularly after

cooking by COMBINATION or

GRILL. Any fat and grease that

builds up will begin to smoke if not

cleaned.

1. In case of fitting into an oven

housing, please use Panasonic’s

Trim Kit

NN-TKA80W - White

NN-TKA81A - Aluminium

NN-TKA80M - Metallic Silver, can

also be used for Stainless Steel

ovens.

2. Microwave ovens should not be

built into a unit directly above a

top front venting conventional

cooker. This will invalidate your one

year guarantee.

3. A microwave which is built in must

be more than 850 mm above floor

level. Read Trim-Kit instructions

carefully before installation.

It is recommended that the

microwave oven is placed below a

conventional oven to avoid heat

damage to the facia of the

microwave.

However if it is necessary to install

the microwave above, then a gap of

at least 15 cm (6 inches) is required

from the top of the conventional

oven casing to the bottom of the

microwave oven casing.

106

Index

Adapting Recipes.............................................................................. 53

Apples, poached and stewed.............................................................48

Apple Pie .....................................................................................43, 87

Arcing...................................................................................................7

Auto Sensor Cooking....................................................................35-36

Auto Weight Cooking....................................................................37-38

Auto Weight Defrosting.................................................................16-18

Babies Bottles, reheating.........................................................7, 39, 40

Bacon

rashers ............................................................................................45

steaks..............................................................................................45

Baked Apples.....................................................................................92

Baking Guidelines..............................................................................94

Beans and pulses, cooking chart.......................................................45

Beef

guidelines....................................................................................... 62

cooking charts................................................................................ 45

Belgian Beef Casserole ................................................................. 66

Hungarian Goulash.........................................................................66

Lasagne....................................................................................44, 65

Savoury Mince................................................................................65

Shepherds Pie ..........................................................................44, 65

Steak and Kidney Pudding .............................................................67

Stuffed Aubergines .........................................................................66

Beefburgers, cooking chart........................................................45-46

Boil in the bag fish ............................................................................ 48

Bread

reheating charts..............................................................................40

cooking charts.................................................................................45

recipes and guidelines..................................................................103

Building in ........................................................................................105

Cakes

American Cookies...........................................................................99

Banana Cake..................................................................................96

Boiled Fruit Cake ............................................................................98

Boston Brownies.............................................................................99

Carrot Cake ....................................................................................96

Celebration Cake............................................................................94

Coffee Walnut Cake........................................................................97

Dundee Cake..................................................................................97

Fairy Cakes...................................................................................100

Fruit Crumble Slice .........................................................................97

Fruit Scones....................................................................................99

Fruity Cream Cheesecake..............................................................95

Gingerbread....................................................................................95

Lemon and Raisin Flapjacks.........................................................100

Orange Syrup Cake........................................................................95

Pecan Sour Cream Cake................................................................98

Spicy Apple Cake............................................................................96

Streusel Topped Fruit Muffins .......................................................100

Swiss Roll .......................................................................................98

Victoria Sandwich ...........................................................................94

Chaos Defrost...............................................................................16-17

Cheese and Egg Dishes

Baked Souffle .................................................................................75

Cheese, Onion and Olive Scones ..................................................76

Cheese and Red Pesto Tartlets ......................................................74

Croque Monsieur ............................................................................76

Ham and Cheese Croissants..........................................................74

Macaroni Cheese............................................................................76

Muffin Pizzas ..................................................................................74

Quiche Lorraine ..............................................................................75

Tasty Potato bake ...........................................................................75

Chicken

guidelines........................................................................................62

cooking charts.................................................................................46

Cheesy Chicken Breasts ................................................................64

Chicken Satay.................................................................................63

Coq au vin.......................................................................................63

Creamy Chicken Gratin ..................................................................64

Layered CHicken Puff.....................................................................64

Spring Chicken Casserole ..............................................................63

Child Lock ..........................................................................................14

Christmas Pudding ............................................................................93

reheating.....................................................................................6, 41

Cleaning your microwave ...........................................................4, 7,10

Cling Film.......................................................................................9, 12

Clock, setting the time .......................................................................15

Combination Cooking ...................................................................28-34

Containers to use..........................................................................11-12

Control Panels ...................................................................................13

Convection Cooking .....................................................................23-25

Cooking Charts.............................................................................45-52

Custard ..............................................................................................84

Custard Sauce ...................................................................................85

Defrosting

guidelines....................................................................................... 18

charts ............................................................................................. 19

Delay/Stand .......................................................................................20

Demo Mode .......................................................................................14

107

Eggs poached/scrambled .............................................................46-47

Fan motor operation ............................................................................7

Fish

guidelines........................................................................................57

cooking charts............................................................................47-48

Bouillabaise.....................................................................................60

Coubliac ..........................................................................................59

Family Fish Pie................................................................................59

Fish Curry........................................................................................60

Haddock and Spinach Florentine ....................................................60

Mediterranean Fish Bake ................................................................61

Mixed Seafood Gratin .....................................................................61

Prawn and Haddock Pie..................................................................58

Special Occasion Fish Pie ..............................................................58

Stuffed Citrus Trout .........................................................................57

Sundried Tomato Fish Bake ............................................................59

Tuna Fish Cakes .............................................................................58

Tuna and Sweetcorn Lasagne ........................................................61

Fruit, poached and stewed ................................................................48

Fruit Crumble .....................................................................................93

Game, cooking charts........................................................................48

General Guidelines........................................................................ 9-10

Gravy .................................................................................................85

Grilling ..........................................................................................21-22

Hollandaise Sauce............................................................................ 84

Jacket Potatoes ........................................................................... 51,77

Jam.......................................................................................... 101-102

Kedgeree .......................................................................................... 71

Kidney Turbigo...................................................................................68

Lamb

guidelines........................................................................................62

cooking charts ............................................................................48-49

Chops..............................................................................................48

Madras Curry ..................................................................................67

Moussaka........................................................................................67

Spicy Lamb Tagines........................................................................68

Lemon Curd .....................................................................................101

Lentils

cooking charts.................................................................................45

Lentil Biryani ...................................................................................72

Maintenance .......................................................................................4

Meat and Poultry recipes and guidelines................................ 62-70

Microwave power levels.................................................................... 15

Microwave principles .......................................................................... 8

Milk puddings............................................................................... 41,51

Mince pies, reheating.................................................................. 39, 42

Orange Marmalade......................................................................... 101

Pasta, Rice and Bean recipes

Kedgeree.........................................................................................71

Lentil Biryani....................................................................................72

Roast Vegetable and Pasta Gratin..................................................73

Spicy Tomato Pasta ........................................................................71

Spinach and Ricotta Lasagne .........................................................72

Tagliatelle Toscana..........................................................................73

Tuna Pasta ......................................................................................71

Vegetable and Chick Pea Casserole...............................................73

Wild Mushroom Risotto ...................................................................72

Pastry

Choux Pastry...................................................................................86

Shortcrust Pastry.............................................................................86

Suetcrust Pastry..............................................................................86

Pastry Recipes

Apple Pie.........................................................................................87

Apple Strudel...................................................................................89

Baked Jam Roly Poly Pudding........................................................87

Chicken and Stilton Pie ...................................................................89

Chocolate Eclairs ............................................................................88

Congress Tarts ................................................................................88

Lemon Meringue Pie .......................................................................88

Minced Beef and Onion Pie ............................................................87

Pecan Pie........................................................................................89

Savoury Potato Plait........................................................................86

Pizzas ................................................................................................49

Pork

guidelines....................................................................................... 62

108

cooking charts .................................................................................50

Chops ..............................................................................................50

Casserole Pork with Herby Dumplings............................................69

Glazed Gammon .............................................................................68

Harvest Pork Casserole...................................................................70

Pork and Potato Bake......................................................................70

Sticky Ribs.......................................................................................69

Porridge .......................................................................................43, 50

Preserves

Lemon Curd ..................................................................................101

Orange Marmalade .......................................................................101

Plum Jam ......................................................................................102

Red Onion Marmalade ..................................................................102

Soft Fruit Jam................................................................................101

Tomato Chutney ............................................................................102

Puddings and Desserts

Apricot and Marzipan Baked Apples...............................................92

Baked Lemon Cheesecake.............................................................91

Bread and Butter Pudding ..............................................................92

Christmas Pudding .........................................................................93

Chocolate Saucy Pudding ..............................................................92

Creme Caramel ..............................................................................91

Creamy Rice Pudding.....................................................................90

Fruit Crumble ..................................................................................93

Italian Banana and Toffee Pudding.................................................93

Pineapple Upside Down Pudding ...................................................90

Steamed Suet Sponge Pudding .....................................................90

Strawberry Roulade ........................................................................91

Reheating

guidelines......................................................................................11,39

Reheating Charts..........................................................................40-44

Rice, cooking .....................................................................................50

Roast Potatoes ...........................................................................79,104

Sauces

guidelines........................................................................................84

Chocolate Sauce.............................................................................85

Custard ...........................................................................................84

Custard Sauce ................................................................................85

Gravy ..............................................................................................85

Hollandaise Sauce ..........................................................................84

Tomato Sauce .................................................................................85

White Pouring Sauce ......................................................................84

Sausages

Cooking...........................................................................................51

Cumberland Sausage Curry ...........................................................70

Toad in the Hole ..............................................................................69

Shielding ........................................................................................... 18

Soups and Starters

Baked Stuffed Tomatoes.................................................................56

Brie and Crambery Crotini ..............................................................55

Carrot and Orange Soup.................................................................54

Cream of Mushroom Soup..............................................................54

Mushroom Pâte.............................................................................. 55

Onion and Feta Chese Tartlets .......................................................54

Pork and Liver Terrine.....................................................................55

Prawn and Salmon Filo Parcel........................................................56

Red Pepper and Mushroom Bruchetta ...........................................56

Standing Times................................................................................ 7-9

Sunday Lunch..................................................................................104

Technical Specification ................................................................... 105

Turbo Bake Cooking.....................................................................26-27

Turkey

cooking charts ................................................................................51

Vegetables

guidelines........................................................................................77

cooking charts ...........................................................................51-52

Cauliflower Cheese ........................................................................83

Goats Cheese Tart with Roasted Vegetables .................................81

Gratin Dauphinoise.........................................................................80

Leek and Potato Gratin...................................................................78

Lentil Bake......................................................................................82

Mushroom Stroganoff .....................................................................81

Potato and Rosemary Cake ...........................................................78

Ratatouille.......................................................................................82

Roast Potatoes ...............................................................................79

Roast Vegetable Moussaka............................................................80

Roast Vegetable Parcels ................................................................79

Spicy Potatoes................................................................................81

Stuffed Peppers..............................................................................83

Summer Vegetable Flan .................................................................80

Vegetarian Chilli..............................................................................82

Vegetable Curry..............................................................................83

Vegetable Lasagne.........................................................................78

Veggie Burgers ...............................................................................79

Victoria Sandwich ..............................................................................94

White Sauce ..................................................................................... 84

Yorkshire Puddings..........................................................................104

PHONE OUR

CUSTOMER CARE

CENTRE

08705 357357

For service or spares.

Or order spares direct

on line at

www.panasonic.co.uk

E00036A50BP

M0503-0

Printed in the UK

For COOKERY ADVICE call:

01344 862108

Monday - Friday 9:30- 1:00, 2:00- 5 pm

Home Economists will provide friendly

guidance on queries relating to recipes and

cooking in your microwave.

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