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Tomato Sauce
Custard
Butterscotch Sauce
Gravy
Hollandaise Sauce
ingredients
1 medium onion, nely chopped
1 celery stick, nely chopped
1 carrot, nely chopped
25 g butter
2 cloves garlic, crushed
2 x 400 g cans of tomatoes
½ tsp each of basil,
oregano and ground bay leaves
150 ml (¼ pt) red wine
or vegetable stock
salt and pepper
Dish: 1 x large Pyrex
®
casserole dish
ingredients
2 eggs
50 g caster sugar
300 ml (½ pt) milk
1 tsp vanilla essence
Dish: 1 x large Pyrex
®
bowl
ingredients
150 g soft muscovado sugar
75 ml double cream
75 g butter
Dish: 1 x large Pyrex
®
bowl
ingredients
meat or poultry dripping with sediment
25 g our
300 ml (¾ pt) stock
salt and pepper
Dish: 1 x Pyrex
®
jug 1 litre (2 pt)
ingredients
3 egg yolks
2 tbsp (30 ml) white wine vinegar
150 g chilled, unsalted butter,
cut into cubes
pepper
Dish: 1 x Pyrex
®
jug
1. Place onion, celery, carrot, butter and garlic in a large Pyrex
®
casserole dish.
2. Place on the base of the oven and cook on High Microwave for
4 minutes. Add the tomatoes, herbs and wine or stock.
3. Cover and cook on Medium Microwave for 15 minutes. Liquidise
then press through a sieve for a smooth sauce. Season to taste.
1. Beat eggs with sugar and 45 ml (3 tbsp) milk. Place remaining
milk with vanilla essence.
2. Place on the base of the oven and cook on High Microwave for
40 seconds. Add heated milk to eggs and stir well.
3. Cook on Simmer Microwave for 1 minute. Stir well. Continue to
cook on Simmer Microwave for 10-15 minutes stirring every 30
seconds until the sauce coats the back of a spoon.
1. Put all ingredients in a large bowl. Place on the base of the oven
and cook on High Microwave for 1 minute.
2. Stir and continue cooking on High Microwave in 1 minute
intervals until smooth and hot.
1. Scrape dripping and sediment from roasting dish into the jug.
2. Stir our into dripping and then gradually blend in stock.
3. Place on the base of the oven and cook on High Microwave for
2-3 minutes stirring halfway through. Season and serve.
1. Place egg yolks and vinegar in a jug. Beat well. Drop cubes of
butter on top.
2. Place jug on the base of the oven and cook on High Microwave
for 30 seconds. Whisk.
3. Cook on High Microwave for 10 seconds. Whisk again and cook
on High Microwave for 10 seconds. Repeat 10 seconds stages
until sauce is thick and creamy. Season and serve immediately
with salmon steaks or asparagus spears.
N.B. This sauce must not boil or the eggs will curdle.
Sauces
121


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  • The microwave won’t let me press ^ and down timer Submitted on 25-1-2023 at 11:55

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  • I do not understand how to set the clock. Tapping it does nothing Submitted on 7-11-2022 at 01:36

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  • Seems to be stuck in Demo mode with a letter D in front of timings and it wont work Submitted on 16-7-2022 at 19:12

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  • I have a letter D coming in front of timer, is it stuck in Demo mode Submitted on 16-7-2022 at 19:10

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  • DISPLAY SHOWS CLOSE DOOR, BUT OVEN ONLY OPERATES WHEN HELD IN CLOSED POSITION Submitted on 14-12-2021 at 11:01

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