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Operating Instructions and Cookbook
Steam / Convection / Grill / Microwave Oven
Model No. NN-CS89LB
Household Use Only
Important safety instructions
Please read carefully and keep for future reference
2
33
2
Thank you for purchasing a Panasonic Microwave Oven.
Your oven is rated 1000 Watts (IEC). When using other cookbooks remember to
adjust cooking times accordingly. The symbol indicates the heating category for your
oven when cooking or reheating convenience foods.
Your oven is rated ‘E’, which is very efcient. 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 and cooking on pages 90-105
of this book.
Always check the progress of the food as it cooks or reheats by simply opening the
door. After checking the progress of the foods, touch Start/Conrmation to continue
the cooking time.
Failure to follow the instructions given in this operating instructions and cookbook,
may affect the recipe result and in some instances may be dangerous.
Customer Communications Centre 0344 844 3899
Selected Spares and Accessories:
Order direct on line at www.panasonic.co.uk or by telephoning the Customer
Communications Centre number above.
For Cookery Advice call: 01344 862108 (open Monday to Wednesday 9 am - 12 pm)
Alternatively visit our web site at www.theideaskitchen.co.uk
Or write to the address below:
Panasonic UK, a branch of Panasonic Marketing Europe GmbH,
Maxis 2
Western Road
Bracknell
Berkshire
RG12 1RT
UK
Important Notice
The IEC (60705)
power output (watts)
The heating category
for small packs of food
Microwave symbol
2
33
2
Thank you for purchasing this Panasonic appliance.
Contents
Safety Instructions ............................ 4-9
Disposal of Old Equipment ...................9
Important Safety Instructions ........ 10-12
Before Using Your Oven .....................12
Placement of Your Oven .....................13
Care & Cleaning of Your Oven ..... 13-14
Maintenance of Your Oven .................15
Oven Accessories ......................... 16-18
Parts of Your Oven .............................19
Outline Diagram..................................20
Important Information -
Read Carefully .............................. 21-23
Microwaving Principles ................. 24-25
Control Panel ......................................26
General Guidelines ....................... 27-29
Containers to Use ......................... 30-31
Microwave Display Window ................32
Cooking Modes............................. 32-33
Combination Cooking Modes .............34
Let’s Start to Use Your Oven ..............35
Setting the Clock ................................36
Child Safety Lock................................36
Operation Guide Setting .....................37
Up/Down Selection .............................37
Microwave Cooking and Defrosting ....38
Defrosting Guidelines .........................39
Defrosting Chart ........................... 40-41
Grilling .......................................... 42-43
Convection Cooking ..................... 44-48
Steam Cooking ............................. 49-50
Steam Shot .........................................51
Combination:
Cooking with Steam...................... 52-53
Combination:
Cooking with Microwave .....................54
Combination:
Convection, Grill and Microwave .. 55-56
Combination:
Convection and Microwave .......... 57-58
Combination:
Convection and Grill ..................... 59-60
Multi-Stage Cooking ...........................61
Using the Timer ............................ 62-64
Using the Add Time Function..............64
Chaos Defrost............................... 65-67
Sensor Reheat Program ............... 68-69
Auto Steam Programs .................. 70-73
Healthy Grill Menu ..............................74
Auto Sensor Programs ................. 75-77
Auto Cook Programs .................... 78-81
Re-bake Bread Programs ...................82
Junior Menu .................................. 83-85
Cleaning Programs ....................... 86-88
Cleaning the Water Tank ....................89
Cooking and Reheating
Guidelines .................................... 90-91
Reheating Charts.......................... 91-97
Cooking Charts ........................... 98-105
Increasing and
Decreasing Recipes .........................106
Using Recipes From Other Books ....106
Cooking for One ...............................106
Recipes..................................... 107-150
Questions & Answers ............... 151-152
Technical Specications ...................153
4
55
4
Important safety instructions. Before operating this oven,
please read these instructions carefully and keep for
future reference.
This appliance can be used by children aged from
8 years and above and persons with reduced physical,
sensory and mental capabilities or lack of experience
and knowledge if they have been given supervision
or instruction by a person responsible for their safety
concerning the use of the appliance in a safe way and
understand the hazards involved. Children shall not play
with the appliance. Cleaning and user maintenance shall
not be made by children without supervision. Keep the
appliance and its cord out of reach of children less than
8 years.
When this oven is installed, it should be easy to isolate
the appliance from the electricity supply by pulling out the
plug or operating a circuit breaker.
If the supply cord is damaged, it must be replaced by the
manufacturer or its service agent or a similarly qualied
person in order to avoid a hazard.
Warning! 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.
The appliance should be inspected for damage to the
door seals and door seal areas and if these areas are
damaged the appliance should not be operated until it
has been repaired by a service technician trained by the
manufacturer.
Safety Instructions
4
55
4
Warning! Do not attempt to tamper with or make any
adjustments or repairs to the door, control panel housing,
safety interlock switches or any other part of the oven.
Do not remove the outer panel from the oven which
gives protection against exposure to microwave energy.
Repairs should only be made by a qualied service
person.
Warning! Liquids and other foods must not be heated in
sealed containers since they are liable to explode.
Warning! Do not place this oven near an electric or gas
cooker range.
Warning! 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.
This oven is intended for Counter-top use only. It is not
intended for built-in use or for use inside a cupboard. The
microwave oven shall not be placed in a cabinet.
For Countertop use:
The oven must be placed on a at, stable surface 85 cm
above the oor, with rear of oven placed against a back
wall. For proper operation the oven must have sucient
air ow, i.e. 5 cm at one side, the other being open;
15 cm clear over the top; 10 cm at the rear.
When heating food in plastic or paper containers, check
the oven frequently as these types of containers ignite if
overheated.
Safety Instructions
6
77
6
If smoke is emitted or a re occurs in the oven, touch
Stop/Cancel and leave the door closed in order to stie
any ames. Disconnect the power cord, or shut o power
at fuse or circuit breaker panel.
This appliance is intended to be used in household
applications only.
When heating liquids, e.g. soup, sauces and beverages
in your 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.
Microwave heating of beverages can result in delayed
eruptive boiling, therefore care must be taken when
handling the container.
The contents of feeding bottles and baby food jars are to
be stirred or shaken. The temperature has to be checked
before consumption to avoid burns.
Do not cook eggs in their shells and whole hard-boiled
eggs by microwave. Pressure may build up and the
eggs may explode, even after the microwave heating has
ended.
Clean the inside of the oven, door seals and door seal
areas regularly. When food splatters or spilled liquids
adhere to the oven walls, base of the oven, door seals
and door seal areas wipe o with a damp cloth. Mild
detergent may be used if they get very dirty. The use of
harsh detergent or abrasive is not recommended.
Do not use commercial oven cleaners.
Some foods may inevitably splatter grease on to the
oven walls when cooking. If the oven is not cleaned
occasionally, it may start to “smoke” during use.
Safety Instructions
6
77
6
Failure to maintain the oven in a clean condition could
lead to deterioration of surfaces that could aect the
life of the appliance and possibly result in a hazardous
situation.
Warning! The accessible parts may become hot in grill,
convection, steam and combination use. Young
children less than 8 years of age should be kept away.
Children should only use the oven under adult supervision
due to the temperatures generated.
A steam cleaner is not to be used for cleaning the
appliance.
Do not use harsh, abrasive cleaners or sharp metal
scrapers to clean the oven door glass since they can
scratch the surface, which may result in shattering of the
glass.
Exterior oven surfaces and the oven door will get hot
during grilling, convection, steam, and combination
modes, take care when opening or closing the door and
when inserting or removing food and accessories.
This appliance is not intended to be operated by means
of an external timer or separate remote-control system.
Only use utensils that are suitable for use in microwave
ovens.
Warning! This appliance produces boiling hot steam.
During and after cooking with steam function, do not
open the oven door when your face is very close to the
oven. Care must be taken when opening the door as
steam may cause injury.
Safety Instructions
8
99
8
Warning! Steam may billow out when you open the door.
If there is steam in the oven, do not reach in with your
bare hands! Risk of burns! Use oven gloves.
Please refer to page 16-17 for correct installation of the
shelf accessories.
The oven has heating elements situated in top of the
oven, a steamer boiler situated in the left side of the
oven and a convection heater situated in the back of
the oven. After using the grill, convection, steam and
combination functions, the inside surfaces of the oven
will be very hot. Care should be taken to avoid touching
any of the inside surfaces near the heating element inside
the oven. N.B. After cooking by these functions, the oven
accessories will be very hot.
The microwave oven is intended for heating food and
beverages only. Drying of food, newspapers or clothing
and heating of warming pads, slippers, sponges, damp
cloth, wheat bags, hot water bottles and similar may lead
to risk of injury, ignition or re.
Take care when heating foods low in moisture, e.g. bread
items, chocolate, biscuits and pastries. These can easily
burn, dry out or catch on re if cooked too long. We do
not recommend heating foods low in moisture such as
popcorn or poppodums.
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.
Before using the oven, place the drip tray in position.
Refer to page 19 for correct installation.
Safety Instructions
8
99
8
Disposal of Old Equipment
Only for European Union and
Countries with Recycling Systems
This symbol on the products,
packaging, and/or
accompanying documents
means that used electrical
and electronic products must
not be mixed with general
household waste.
For proper treatment, recovery and
recycling of old products, please take
them to applicable collection points
in accordance with your national
legislation.
By disposing of them correctly, you will
help to save valuable resources and
prevent any potential negative effects
on human health and the environment.
For more information about collection
and recycling, please contact your local
municipality.
Penalties may be applicable for incorrect
disposal of this waste, in accordance
with national legislation.
The purpose of the drip tray is to collect excess water
during steam and steam combination mode. It should
be emptied after each steam and steam combination
operation.
Do not use the water tank if it is cracked or broken, as
leaking water could result in electrical failure and danger
of electric shock. If the water tank becomes damaged,
please contact your dealer.
The appliance must not be installed behind a decorative
door in order to avoid overheating.
The oven should be cleaned regularly and any food
deposits removed.
Safety Instructions
10
11 11
10
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.
Important Safety Instructions
This appliance is supplied with a
moulded three pin mains plug for your
safety and convenience. A 13 amp fuse
is tted 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.
How to Replace the Fuse
Open the fuse
compartment with a
screwdriver and
replace the fuse.
If the tted 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 tted. 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 tted, please
observe the wiring code as shown
opposite. If in any doubt, please consult
a qualied electrician (For U.K. Models
only).
Important
If the fuse cover is
detachable, never use the
plug with the cover omitted.
A replacement fuse cover can
be purchased from your local
Panasonic Dealer.
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.
Please read carefully and keep for future reference.
10
11 11
10
Important Safety Instructions
Warning!
Caution!
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. In case of electronic failure, oven
can only be turned off at wall socket.
2. This appliance can be used by
children aged from 8 years and
above and persons with reduced
physical, sensory and mental
capabilities or lack of experience
and knowledge if they have been
given supervision or instruction by a
person responsible for their safety
concerning the use of the appliance
in a safe way and understand the
hazards involved.
Voltage & Power 3. Children shall not play with the
appliance. Cleaning and user
maintenance shall not be made by
children without supervision.
4. During and after cooking with a
steam function, do not open the
oven door when your face is very
close to the oven. Care must be
taken when opening the door as
steam may cause injury.
5. To prevent burns, take care of hot
surfaces which may exist from the
cooking process.
Storage of Accessories
6. Do not store any objects other than
oven accessories inside the oven in
case it is accidentally turned on.
Exterior Oven Surfaces
7. Exterior oven surfaces and the
oven door will get hot during
grill, convection, steam and
combination modes. Take care
when opening or closing the door
and when inserting or removing food
and accessories.
The voltage used must be
the same as specied on this
microwave oven. Using a
higher voltage than that which
is specied is dangerous and
may result in a re or other type
of accident causing damage.
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.
Steam may billow out when you
open the door. If there is steam
in the oven, do not reach in with
your bare hands! Risk of burns!
Use oven gloves.
12
13 13
12
Important Safety Instructions
Caution! Hot Surfaces!
Heater
8. The oven has heating elements
situated in top of the oven, a steamer
boiler situated in the left side of
the oven and a convection heater
situated in the back of the oven.
After using the grill, convection,
steam and combination functions,
the inside surfaces of the oven
will be very hot. Care should be
taken to avoid touching any of the
inside surfaces near the heating
elements inside the oven. N.B. After
cooking by these functions, the oven
accessories will be very hot.
9. Before using grill, convection,
steam or combination function
for the rst time operate the oven
without food and accessories on
convection 230 °C for 5 minutes.
This will allow the oil that is used
for rust protection to be burned off.
Before Using Your Oven
Examine your Oven
1. 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.
Guarantee
2. Your receipt is your guarantee,
please keep it safe.
Cord
3. If the supply cord of this appliance
is damaged, it must be replaced
by the manufacturer or it’s service
agent or a similarly qualied person
in order to avoid a hazard.
Note
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.
Exterior oven surfaces and the
oven door will get hot during
combination/grill/convection.
Do not operate the oven
empty apart from point 9 and
when preheating. The appliance
must not be operated
by microwave or combination
including microwave without
food in the oven. Operation
when empty will damage the
appliance.
During use the appliance
becomes hot. Care should be
taken to avoid touching heating
elements inside the oven.
The accessible parts may
become hot in combination
use. Young children less than
8 years of age should be
kept away. Children should
only use the oven under
adult supervision due to the
temperatures generated.
This is the only time that the oven is
operated completely empty.
Caution! Hot Surfaces!
After cooking by these modes,
the oven accessories will be very
hot.
12
13 13
12
This oven is intended for counter-top
household use only. It is not intended for
built-in use or for use inside a cupboard.
The microwave oven shall not be placed
in a cabinet.
1. The oven must be placed on a at,
stable surface 85 cm above the oor,
with rear of oven placed against a
back wall. For proper operation the
oven must have sufcient air ow,
i.e. 5 cm at one side, the other being
open; 15 cm clear over the top;
10 cm 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 top of
the oven. 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. This appliance is intended to be
used in household applications only.
Placement of Your Oven
Care & Cleaning of Your Oven
Important
It is essential for the safe
operation of the oven that it is
kept clean, and wiped out after
each use. Failure to maintain the
oven in a clean condition could
lead to deterioration of a surface
that could adversely affect the
life of the appliance and possibly
result in a hazardous situation.
1. Switch the oven off before
cleaning and unplug at the 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. After using grill, convection,
steam and combination cooking
the 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 especially after cooking
by grill, convection, steam and
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. Do not spray directly inside
the oven.
4. After cooking with a steam
function, check and wipe away
any excess water which may have
condensed within the oven cavity.
Empty the drip tray (refer to page
19).
5. Do not use harsh abrasive cleaners
or sharp metal scrapers to clean
the oven door glass since they may
scratch the surface, which may
result in shattering of the glass.
5cm
15cm
10cm
14
15 15
14
Care & Cleaning of Your Oven
6. 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.
7. 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, unplug the socket.
Leave the oven door closed.
8. 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.
9. The oven cavity oor should be
cleaned regularly. Simply wipe the
bottom surface of the oven with mild
detergent and warm water then dry
with a clean cloth. Cooking vapours
collect during repeated use but in no
way affect the bottom surface.
10. When grilling or cooking by
convection, steam or combination
some foods may splatter grease
onto the 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 difcult to clean
later.
11. A steam cleaner is not to be used
for cleaning.
12. Ensure all accessories are
kept clean, especially when
using microwave or combination
programs.
13. Keep air vents clear at all times.
Check that no dust or other material
is blocking any of the air vents
on the top of the oven. If vents
become blocked this could cause
overheating which would affect the
operation of the oven and possibly
result in a hazardous situation.
14. Run the system cleaning program
when the symbol shows in the
display. See pages 87. Clean the
water tank at least once a week to
prevent build up of limescale. See
page 89.
14
15 15
14
Maintenance of Your Oven
Service
1. When your oven requires a service
call your local Panasonic engineer
(Customer Communications
Centre on 0344 844 3899 can
recommend an engineer).
Door Seals
2. 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.
Water Tank
3. Do not use the water tank if it is
cracked or broken, as leaking water
could result in electrical failure
and danger of electric shock. If the
water tank becomes damaged,
please contact your dealer.
Oven Light
4. 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.
Selected Spares and Accessories
5. These may be ordered directly
on line at www.panasonic.co.uk
or by telephoning the Customer
Communication Centre on 0344
844 3899. Most major credit and
debit cards accepted. Ensure you
quote the correct model number.
Warning!
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.
Warning!
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.
16
17 17
16
Enamel shelf
Oven Accessories
1. Do not cook food directly on the
base of the oven. Always place food
in a microwave safe dish.
2. The metal accessories provided
must only be used as directed for
grilling, convection, steam and
combination cooking. Never use
metal accessories when cooking
in microwave only mode. Do not
use if operating the oven with less
than 200 g of food on a manual
Combination program. Do not use
the enamel shelf in combination
with microwave. The maximum
weight that can be used on the
enamel shelf is 4 kg. Failure to
use accessories correctly could
damage your oven.
3. When cooking with microwave
power 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, steam or
convection only.
4. Always refer to instructions for
correct accessories to use on all
programs.
Wire Shelf
1. The wire shelf can be used in the
upper and middle shelf positions
for grilling or steaming foods. It
can be used in the upper, middle or
lower shelf positions for convection
or combination cooking.
2. Do not use any metal container
directly on the wire shelf in
combination with microwave.
3. Do not use wire shelf in microwave
mode only.
4. The maximum weight that can be
placed on the wire shelf is 4 kg (this
includes total weight of food and
dish).
Plastic covers
Wire shelf
Enamel Shelf
1. The enamel shelf is for cooking on
grill, convection or steam modes.
Do not use on microwave only
or combination with microwave
modes.
2. For 2 level convection cooking, the
wire shelf can be used as the upper
level and the enamel shelf can be
used as the lower level.
3. The maximum weight that can be
placed on the enamel shelf is 4 kg
(this includes total weight of food
and dish).
Important user information - Please
note the plastic covers on the wire shelf
are designed to remain on the shelf.
They are not packaging and must not
be discarded.
16
17 17
16
Oven Accessories
Glass Tray
1. The glass tray can be used on the
base of the oven for cooking on
microwave mode only.
2. The glass tray is used on top
of the wire shelf for cooking on
combination mode.
3. If the glass tray is hot, let it cool
before cleaning or placing in cold
water, as this could crack or shatter
the accessory.
4. The maximum weight that can be
placed on the glass tray is 4 kg
(this includes total weight of food
and dish).
Plastic Trivet
1. The plastic trivet is placed inside the
enamel shelf to cook on steam only
mode or steam + grill or steam +
convection . Food can be placed
directly on the plastic trivet.
2. The plastic trivet is placed on the
glass tray on wire shelf for steam
combination with microwave.
Glass tray
Plastic trivet
18
19 19
18
The following chart shows correct use of the accessories in the oven.
* Metal containers can not be placed directly on the wire shelf. Either place food
directly on the wire shelf or place glass tray directly on the wire shelf.
Oven Accessories
Wire shelf Glass tray Enamel
shelf Plastic trivet
Microwave
Grill
Convection
Steam
Steam +
Microwave
(Combi 1)
*
Steam + Grill
(Combi 2)
Steam +
Convection
(Combi 3)
Convection +
Microwave + Grill
(Combi 4, 5, 6, 7, 8)
*
Convection +
Microwave
(Combi 9, 10, 11)
*
Grill +
Convection
(Combi 12)
18
19 19
18
Reposition the drip tray by clicking back
onto the legs.
Parts of Your Oven
Drip Tray
1. Before using the oven, the drip tray
must be tted as it collects excess
water during cooking. The drip tray
should be removed and cleaned on
a regular basis.
2. Fit the drip tray by holding with both
hands and clicking onto the front
legs of the oven.
3. To remove the drip tray, hold
with both hands and gently ease
forward. Wash in warm soapy water.
Reposition the drip tray by clicking
back onto the legs.
4. Do not use a dishwasher to clean
the drip tray.
Refer to guidelines for water tank on
page 50.
Water tank
Drip tray
Front view
1
32
564
1 Control panel
2 Drip tray
3 Water tank (behind drip tray)
4 Air vent exhaust (do not remove)
5 Identication label
6 Warning label
20
21 21
20
Outline Diagram
1 Door handle
Pull the door handle downwards
to open. When you open the oven
door during cooking, the cooking
is stopped temporarily without
clearing the programmed settings.
The cooking is resumed as soon
as the door is closed and Start/
Conrmation is touched.
2 Oven window
3 Door safety lock system
To prevent injury, do not insert
nger, knife, spoon or other object
into the latch hole.
4 Power supply plug
5 Power supply cord
6 Bottom microwave feeding
(refer to page 38)
7 Steam outlets
8 Warning label
9 Grill elements
10 Convection heater
11 LED lights
The oven lamp lights as soon as
the oven door is opened.
12 Shelf positions
13 Door hinges
To prevent injury when opening or
closing the door, keep ngers away
from the door hinges.
14 Menu label
Position your supplied menu label.
Note
The illustration is for reference only.
20
21 21
20
Important Information - Read Carefully
Safety
If smoke is emitted or a re occurs in
the oven, touch Stop/Cancel and leave
the door closed in order to stie any
ames. 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 rst
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.
Small Quantities of Food
Take care when heating small quantities
of food as these can easily burn, dry out
or catch re if cooked too long. Always
set short cooking times and check the
food frequently.
Important!
If the recommended cooking
times are exceeded the food
will be spoiled and in extreme
circumstances could catch re
and possibly damage the interior
of the oven.
Food Low in Moisture
Take care when heating foods low in
moisture, e.g. bread items, chocolate,
biscuits and pastries. These can easily
burn, dry out or catch on re if cooked
too long. We do not recommend heating
foods low in moisture such as popcorn
or poppodums. The microwave oven is
intended for heating food and beverages
only. Drying of food, newspapers or
clothing and heating of warming pads,
slippers, sponges, damp cloth, wheat
bags, hot water bottles and similar may
lead to risk of injury, ignition or re.
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.
Boiled Eggs
Eggs in their shell and whole hardboiled
eggs should not be heated in microwave
ovens since they may explode even
after microwave heating has ended.
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.
Warning
Liquids and other foods must not
be heated in sealed containers
since they are liable to explode.
Never operate the oven without food
inside on microwave or combination
mode involving microwave.
22
23 23
22
Important Information - Read Carefully
Liquids
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.
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.
Deep Fat Frying
Do not attempt to deep fat fry in your
oven.
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.
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
when cooking mode includes microwave
power as arcing will occur. Do not use
recycled paper products, e.g. Kitchen
roll unless they say they are specically
designed for use in a microwave oven.
These products contain impurities which
may cause sparks and/or res when
used.
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
manufacturers 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.
22
23 23
22
Important Information - Read Carefully
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.
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. The oven should be unplugged
when cleaning.
Grill
The oven will only operate on the grill
function with the door closed.
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.
Utensils/Containers
Before use check that utensils/
containers are suitable for use in
microwave ovens. See pages 30-31.
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 in order to avoid burns.
See page 91.
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 ashes 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,
convection or steam only.
24
25 25
24
Microwaving Principles
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 mobile
phones.
How Microwaves Cook Food
In a microwave oven, electricity is
converted into microwaves by the
magnetron. For bottom feeding, please
refer to page 38.
Microwave
stirrer
Waveguide
Stirrer
motor
Magnetron
Oven cavityBase of the oven 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
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 can not pass
through metal and therefore
metal cooking utensils can
never be used in a microwave,
for cooking on microwave
only.
Reection
The microwaves bounce off the metal
walls and the metal door screen.
24
25 25
24
Microwaving Principles
How Microwaves Cook Food
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 4-5 cm (1½-2 inches) and
as heat spreads through the food by
conduction, just as in a traditional
oven, the food cooks from the outside
inwards.
Foods Not Suitable for Cooking
by Microwave Only
Yorkshire pudding and soufes. This
is 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 27).
Boiled Eggs
Do not boil eggs in your
microwave. Raw eggs boiled in
their shells can explode and
cause serious injury.
26
27 27
26
Control Panel
NN-CS89LB
Beep sound
A beep sounds when a key is
touched. If this beep does not
sound, the setting is incorrect.
When the oven changes from
one function to another or an
auto program reminds you to stir
or turn food, two beeps sound.
After the completion of the
preheating on grill, convection,
or combination mode, three
beeps sound. After completion
of cooking, the oven will beep 5
times.
1 Display Window
2 Steam (pages 49-51)
3 Convection (pages 44-48)
4 Micro Power (pages 38)
5 Grill (pages 42-43)
6 Combination (pages 52-60)
7 Timer/Clock (pages 36, 62-64)
8 Chaos Defrost
(pages 65-67)
9 Auto Cook (pages 68-88)
10 Up/Down Selection (page 37)
Select the time, weight or auto
menu by tapping .
11 Stop/Cancel:
Before cooking:
One touch clears your
instructions.
During cooking:
One touch temporarily stops
the cooking program. Another
touch cancels all your
instructions and a colon or the
clock will appear in the display.
12 Start/Conrmation
Touch to start operating the
oven or conrm the setting.
If during cooking the door
is opened or Stop/Cancel
is touched once, Start/
Conrmation has to be touched
again to continue cooking.
Note
1. The oven will enter stand-
by mode after the last
operation has completed.
When in stand-by mode, the
brightness of the display will
be reduced.
2. When in stand-by mode, it
is necessary to open and
close the oven door before
operating the oven.
3. If an operation is set and
Start/Conrmation is not
touched within 6 minutes, the
oven will automatically cancel
the operation. The display will
revert back to colon or Clock
mode.
2
4
6
8
10
11
3
5
7
9
10
12
1
26
27 27
26
General Guidelines
Standing Time
Dense foods e.g. meat, jacket potatoes
and cakes, require a standing
time (inside or outside of the oven)
after cooking, to allow heat to nish
conducting through the food.
Jacket Potatoes
Wrapped in aluminium foil when
cooked by microwave only. It is not
necessary to stand jacket potatoes
cooked in combination mode. Stand
for 15 minutes.
Fish
Stand for 2-3 minutes.
Egg Dishes
Stand for 1-2 minutes.
Precooked Convenience Food
Stand for 1-2 minutes.
Meat Joints
Stand for 15 minutes wrapped in
aluminium foil.
Plated Meals
Stand for 2-3 minutes.
Vegetables
Boiled potatoes benet from standing
for 1-2 minutes, 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 minutes e.g. raspberries, to
up to 1 hour for a joint of meat. See
pages 40-41.
If food is not cooked after standing
time, return to oven and cook for
additional time.
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 during storage so
cooking times may differ
from ingredients freshly
purchased.
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.
28
29 29
28
General Guidelines
Cling Film
Cling lm 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 lm from a dish as the
build-up of steam will be
very hot. Always purchase
cling lm that states on
the packet “suitable for
microwave cooking” and
use as a covering only.
Do not line dishes with
cling lm. Do not cover
foods when cooking
by grill, convection or
combination.
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 lm or a self-tting
lid. Cover sh, vegetables,
casseroles, soups. Do not
cover cakes, sauces, jacket
potatoes, pastry items.
Please refer to cooking
charts and recipes for more
information.
Arranging
Individual foods e.g. chicken
portions or chops, should
be placed in a dish so that
the thicker parts are to the
outside
Ingredients
Foods containing fat, sugar
or salt heat up very quickly.
The lling may be much
hotter than the pastry. Take
care when eating. Do not
overheat even if the pastry
does not appear to be very
hot.
28
29 29
28
General Guidelines
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. Food
temperature should be
between 5-8 °C before
cooking.
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, during and after
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 and door area.
Customers should not spray
directly into the cavity.
30
31 31
30
Containers to Use
Choosing the correct
container is a very important
factor in deciding the
success or failure of your
cooking.
Testing Dishes for Suitability -
For Microwave Cooking Only
When unsure that a cooking container
is suitable for use in your microwave,
check by the following test:
1. Fill a microwave safe measuring jug
with 300 ml (½ pt) cold water.
2. Place it on the base of the oven
along side 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.
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.
Note
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 delicate glass
or lead crystal which may
crack or arc.
China and Ceramic
Everyday glazed china,
porcelain or ceramic plates,
bowls, mugs and cups can
be used if they are heat
resistant. Fine bone china
should only be used for
reheating for short periods.
Do not use dishes with a
metal rim or pattern. Do
not use jugs or mugs with
glued handles, since the
glue can melt. If dishes are
heat resistant they may be
used on convection and
combination but not directly
under the grill.
Pottery, Earthenware,
Stoneware
If completely glazed, these
dishes are suitable. Do
not use if partially glazed
or unglazed, since they
are able to absorb water
which in turn absorbs
microwave energy, making
the container very hot and
slows down the cooking of
food.
Foil/Metal Containers
Never attempt to cook in
foil or metal containers
on Microwave only as the
microwaves cannot pass
through and the food will
not heat evenly, it may also
damage your oven. Foil and
metal containers can be
used on grill, convection and
grill + convection modes
and may be used with care
during certain combination
cooking as long as they are
not damaged or dented.
3. Heat on High Microwave for
1 minute.
Quick Check Guide to Cooking Utensils
30
31 31
30
Containers to Use
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. 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 bres. If you are using
branded re-cycled kitchen towel,
check rst that it is recommended for
microwave use. Do not use waxed or
plastic coated cups or plates as the
nish may melt. Greaseproof paper
can be used to line the base of dishes
and to cover when blind baking pastry
cases. White paper plates can be
used for short reheating times, on
Microwave only.
Wicker, Wood, Straw
Baskets
Dishes will crack and could
ignite. Do not use wooden
dishes in your microwave.
Do not use on any
cooking mode.
Cling Film
Microwave cling lm 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 lm
being in direct contact
with the food eg. Do not
line dishes with cling lm.
Do not use on any other
cooking mode.
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.
Roasting Bags
Roasting bags are useful
when slit up one side to
tent a joint, for roasting by
microwave and time. Do
not use the metal twists
supplied, when using
microwave or combination.
32
33 33
32
The diagrams shown below are examples of the accessories. It may vary depending
on recipe/dish used. Further information can be found in the cookbook.
Cooking Modes
Microwave Display Window
Microwave
Defrost/Frozen mark
Start/Conrmation
Auto Cook Program
Auto Sensor Program
Microwave
Grill
Steam
Convection
Glass Tray
Enamel Shelf
Accessory Placement
Plastic Trivet
Wire Shelf
Child Lock Setting
Preheating
(Convection)
System Cleaning
Number/Character
Temperature
Display
More/Less Display
Weight Display
Time Display
(Minute/Second)
Junior Menu
Program
Multistage
Display
Cooking modes Uses Accessories
to use Containers
Defrosting
Reheating
Melting: butter,
chocolate, cheese.
Cooking sh,
vegetables, fruits,
eggs.
Preparing: stewed
fruits, jam, sauces,
custards, choux,
pastry, caramel,
meat, sh.
Baking cakes
without colour.
No preheating
Use the glass
tray or your
own Pyrex
®
dishes, plates
or bowls,
directly on the
base of the
oven.
Microwaveable,
no metal.
32
33 33
32
Cooking modes Uses Accessories
to use Containers
Grilling of meat or
sh.
Toast grilling.
Colouring of gratin
dishes or meringue
pies.
Preheating advised
Wire shelf or
enamel shelf.
If using wire
shelf, glass
tray can be
placed on
base of oven
to catch fat
and drips.
Heatproof,
metal tin can
be used.
Baking of small
pastry items with
short cooking times:
puff, pastry, cookies,
choux, short pastry,
roll cakes.
Special baking:
soufes, meringues,
vol-au-vent, small
loaves of bread or
brioches, sponge
cake, meat pie, etc.
Baking of quiches,
pizzas and tarts.
Preheating advised
Enamel shelf,
wire shelf and
glass tray.
Heatproof,
metal tin can
be used.
Cooking sh,
vegetables, chicken,
rice and potatoes.
No preheating
Plastic trivet
inside enamel
shelf, wire
shelf and glass
tray.
Metal tin,
Pyrex
®
and plastic
containers
suitable for
steaming.
Grill
Convection
Steam
Cooking Modes
(1 level)
(1 level)
(2 level)
(2 level)
34
35 35
34
Combination Cooking Modes
Cooking modes Uses Accessories
to use Containers
Cooking sh,
vegetables, chicken,
rice and potatoes.
No Preheating
Plastic trivet
on glass tray
on wire shelf.
Microwaveable.
Cooking gratins.
• Kebabs.
No preheating
Enamel shelf
or plastic
trivet inside
enamel shelf.
Heatproof,
metal tin can
be used.
Baking cakes.
Pastry tarts.
Soufes.
Whole sh
Preheating advised
Enamel shelf
or plastic
trivet inside
enamel shelf.
Heatproof,
metal tin can
be used.
Roasting meat and
poultry.
Defrosting, reheating
and crisping (quiche,
pizza, bread, lasagne,
gratin).
Cooking lasagne,
meat, potatoes or
vegetable gratins.
Baking cakes and
puddings with
browning, baking of
quiches, pies and
tarts.
Preheating if
advised
Glass tray on
wire shelf or
wire shelf with
glass tray on
base of oven
to catch fat
and drips.
Microwaveable
& heatproof.
Metal cake tin
to be used on
glass tray on
wire shelf only.
Do not use
spring form
tins.
Roasting red meats,
thick steak (rib or beef,
T-bone steaks).
Cooking of sh.
Preheating advised
Wire shelf and
enamel shelf,
glass tray on
base of oven
used as drip
tray.
Heatproof,
metal tin can
be used.
Steam + Microwave
Grill + Convection
(Combi 12)
Convection +
Microwave
(Combi 9, 10, 11)
Convection +
Grill + Microwave
(Combi 4, 5, 6, 7, 8)
(Combi 1)
Grill + Steam
(Combi 2)
Convection + Steam
(Combi 3)
34
35 35
34
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 Tap Timer/Clock Twice to Set Clock
Set clock as a 24 hr clock. (See page 36 for
details).
3 Tap Convection
( will appear in the display window with the
oven temperature) (this procedure is to burn
off the oil used for rust protection in the oven.)
Tap the Convection until 230 °C is in the
display window. Remove all accessories from
the oven.
4 Enter Time
Tap “ ” until 5 minutes is displayed in the
window.
5 Touch Start/Conrmation
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.
Note: Demonstration Mode
This is to enable you to experiment
setting various programs. (“DEMO
MODE PRESS ANY KEY” will appear
in the display window. This is to
conrm that there is no microwave
power produced and it is safe to use
the oven without any food). To set
Demonstration Mode: tap Microwave
power once, then tap Stop/Cancel 4
times. To cancel Demonstration Mode
tap Microwave power once, tap Stop/
Cancel 4 times.
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Setting the Clock
Child Safety Lock
When the oven is rst plugged in “REFER TO OPERATING INSTRUCTIONS
BEFORE USE” appears in display window.
Using this system will make the oven controls inoperable; however, the door can be
opened. Child Lock can be set when the display shows a colon or the time.
Tap Timer/Clock twice.
"SET TIME" will appear
in the display window and
the colon starts to blink.
Touch Timer/Clock.
The colon stops blinking.
Time of day is now locked
into the display.
Enter the time by
tapping “ ” / “ ”.
To set:
Tap Start/Conrmation three times.
The time of day will disappear. Actual
time will not be lost. ‘ ’ is indicated in
the display.
To cancel:
Tap Stop/Cancel three times.
The time of day will reappear in the
display.
1. One tap of the “ ” / “ ” will increase or decrease the time by 1 minute.
Holding “ ” / “ ” will rapidly increase or decrease the time.
2. To reset the time of day repeat all the above steps.
3. The clock will keep the time of day as long as the oven is plugged in and
electricity is supplied.
4. This is a 24 hour clock i.e. 2 pm = 14:00 not 2:00.
1. To activate or cancel child lock, Start/Conrmation or Stop/Cancel must
be pressed 3 times within a 10 second period.
2. Child Lock can be set when a colon or the time of day is displayed.
Note
Note
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36
Operation Guide Setting
Up/Down Selection
To assist you in programming your oven, the following operation will appear in the
display window. When you become familiar with your oven, the operation guide can
be turned off.
To turn o:
To turn on:
Tap Timer/Clock
four times.
Tap Timer/Clock
four times.
Display window
Display window
Colon or time of
day appears in the
display window.
Colon or time of
day appears in the
display window.
Select the time, weight or auto menu by tapping . The time, weight or auto
menu number appears in the display window. The time/weight can be adjusted
quickly by holding pad.
Time Setting:
To set cooking time or clock. Use this pad for
the Add Time Function (see page 64).
Weight Setting:
To set weight of food for Chaos Defrost
Programs and Auto Cook Programs
(see pages 65-67 and 70-74,78-85).
More/Less Setting:
To set more/less for Auto Sensor Programs
(see pages 68-69 and 75-77).
Auto Programs Setting:
To select auto menu.
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Microwave Cooking and Defrosting
There are 7 different microwave power levels available. Do not place food directly
on the base of the oven. Use the glass tray or your own dishes, plates or bowls
covered with a lid or pierced cling lm directly on the base of the oven.
Tap Micro Power until the
power you require appears
in the display window.
Touch Start/Conrmation
The cooking program will
start and the time in the
display will count down.
Note
1. Maximum time that can be set on High Microwave is 30 minutes. On
all other power levels the maximum time that can be set is 1 hour 30
minutes.
2. You can change the cooking time during cooking if required. Tap
“ ” / “ ” to increase or decrease the cooking time. Time can be
increased/decreased in 1 minute increments, up to 10 minutes.
3. Do not attempt to use microwave only with any metal accessory in the
oven.
4. Do not place food directly onto the base of the oven. Use the glass tray
or place in a microwave or glass dish. Foods reheated or cooked by
Microwave only should be covered with a lid or pierced cling lm, unless
otherwise stated.
5. For manual defrosting times, please refer to defrost chart on pages
40-41.
6. For multi-stage cooking refer to pages 61.
7. Stand time can be programmed after microwave power and time setting.
Delay start cooking can be programmed before microwave power and
time setting. Refer to using the timer pages 62-64.
Bottom Feeding Technology
Please note that this product uses bottom feeding technology for microwave
distribution which differs from traditional turntable side feeding methods and creates
more useable space for a variety of different sized dishes. This microwave feeding
style can give a difference in heating times (in microwave mode) when compared
against side feeding appliances. This is quite normal and should not cause any
concern. Please refer to the reheating and cooking charts on page 92-105.
Select the cooking
time by tapping
“ ” / “ ”.
Touch Power Wattage
Once High 1000 W
Twice Medium High 800 W
3 Times Defrost 270 W
4 Times Medium 600 W
5 Times Low 440 W
6 Times Simmer 300 W
7 Times Warm 100 W
Use of Dishes/Accessory:
Use the glass tray or your own Pyrex®
dishes, plates or bowls covered with a lid
or pierced cling lm directly on the base of
the oven. Do not place food directly on the
base of the oven.
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For Best Results
1. 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.
2. Check food during defrosting, as
foods vary in their defrosting speed.
3. It is not necessary to cover the
food.
4. Always turn or stir the food
especially when the oven “beeps”.
Shield if necessary (see point 6).
5. Minced meat, chops, chicken
portions and other small items
should be broken up or separated
as soon as possible and placed in a
single layer.
6. Shielding prevents food cooking.
It is essential when defrosting
chickens and joints of meat. The
outside thaws out rst, so protect
wings/breast and fat with smooth
pieces of aluminium foil secured
with cocktail sticks.
7. Allow standing time so that the
centre of the food thaws out.
(Minimum of 1 hour for joints of
meat and whole chickens).
Arrange food in a single layer.
Turn or break up food as soon as
possible.
Shield chickens and joints of meat.
Defrosting Guidelines
By selecting the Defrost power level
from the microwave power pad and
setting a time, you can defrost food in
your microwave. The biggest problem is
getting the inside defrosted before the
outside starts to cook.
For this reason a defrost program
alternates between a defrost power and
a standing time. The name for this type
of defrost is cyclic. During the standing
stages there is not any microwave power
in the oven, although the light will remain
on.
The automatic stand times ensure
a more even defrost but it is still
necessary to allow for standing times
before use.
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40
Defrosting Chart
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.
Food Weight Defrost
Time Method Standing
Time
Meat
Beef/Lamb/
Pork Joint 600 g20 mins
Place in a suitable dish on an a
upturned saucer or use a rack.
Turn 3-4 times.
60 mins
Beef/Lamb/
Pork Joint 1.4 kg 35 -
40 mins
Place in a suitable dish on an
upturned saucer or use a rack.
Turn 3-4 times.
60 mins
Sirloin/
Rump Steak 500 g 12 mins Place in a suitable dish.
Separate and turn twice. 15 mins
Beefburgers
60 g2 mins Place in a suitable dish. Turn. 5 mins
227 g5 mins Place in a suitable dish. Separate
and turn twice.
15 mins
454 g8 mins 30 mins
Minced Beef 500 g 14 mins Place in a suitable dish. Break up
and turn 3-4 times. 15 mins
Stewing
Steak 300 g 10 mins Place in a suitable dish in a single
layer. Break up and turn twice. 20 mins
Lamb Chops 300 g 7 mins Place in a suitable dish in a single
layer. Turn twice. 15 mins
Lamb Fillets 320 g 10 mins Place in a suitable dish in a single
layer. Turn twice. 20 mins
Lamb Shanks
x 2 850 g 18 mins
Place in a suitable dish in a single
layer. Separate and turn twice. Shield
if necessary.
45 mins
Pork Ribs 800 g 17 mins Place in a suitable dish. Separate
and turn twice. 30 mins
Pork Chops 400 g 10 mins Place in a suitable dish. Separate
and turn twice. 15 mins
Bacon 250 g8 mins Place in a suitable dish. Separate
and turn 2-3 times. 15 mins
Sausages 100 g3 mins Place in a suitable dish. Turn. 5 mins
454 g10 mins Place in a suitable dish. Turn twice. 10 mins
Whole
Chicken 1.7 kg 35 mins
Place in a suitable dish on an
upturned saucer or use a rack.
Turn 3-4 times. Shield if necessary.
60 mins
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40
Food Weight Defrost
Time Method Standing
Time
Chicken
Portions
250 g 6 mins Place in a suitable dish. Turn. 15 mins
350 g8 mins
Place in a suitable dish. Turn twice.
20 mins
600 g -
650 g 15 mins 40 mins
Duck Breast
Fillets 400 g 13 mins Place in a suitable dish. Turn twice. 15 mins
Whole Fish 500 g 16 mins Place in a suitable dish. Turn twice. 20 mins
Fish Fillets
120 g -
170 g5-6 mins Place in a suitable dish. Separate
if necessary and turn twice.
5 mins
500 g 12 mins 5 mins
Fish Steaks
150 g4 mins Place in a suitable dish. Turn. 10 mins
250 g7 mins Place in a suitable dish. Separate
if necessary and turn twice.
15 mins
500 g12-14
mins 20 mins
Prawns 230 g6 mins Place in a suitable dish. Stir and
separate twice during defrosting. 15 mins
General
Sliced Bread
400 g6 mins Place on a plate. Separate
and arrange during defrosting. 10 mins
35 g30 secs -
1 min Place on a plate. 2 mins
Soft Fruit 500 g 13 mins Place in a suitable dish.
Stir twice during defrosting. 30 mins
Gateau 350 g4 mins Place on a plate. 20 mins
Cheesecake 450 g 6 mins Place on a plate. 20 mins
Meringue
Dessert 420 g 4 mins Place on a plate. 20 mins
Butter 250 g 3 mins Place on a plate. 20 mins
Shortcrust/
Puff Pastry 500 g 4 mins Place on a plate. Turn halfway. 30 mins
Defrosting Chart
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.
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Grilling
The grill system on the oven gives fast efcient cooking for a wide variety of foods e.g.
chops, sausages, steaks, toast, etc. There are 3 different grill settings available.
Grilling Times
When using the grill to cook foods, 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 43).
Tap Grill until the power you require
appears in the display window.
Select the cooking time by tapping
“ ” / “ ”. Maximum cooking time is
1 hour 30 minutes.
Touch Start/Conrmation to preheat
A “P” will appear in the display window.
When the oven is preheated the oven
will beep and the “P” will ash. Then
open the door and place the food inside.
* Skip this step when preheat is not
required.
Touch Start/Conrmation
The cooking program will start and the
time in the display will count down.
Note
1. The grill will only operate with the oven door closed.
2. You can change the cooking time during cooking if required. Tap
“ ” / “ ” to increase or decrease the cooking time. Time can be
increased/decreased in 1 minute increments, up to 10 minutes.
Caution!
The accessories and surrounding oven will get very hot. Use oven
gloves.
1 tap Grill 1 (high)
2 taps Grill 2 (medium)
3 taps Grill 3 (low)
There are 3 different Grill settings available.
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42
Grilling
Oven Accessories to Use
When grilling foods the wire shelf
should be in the upper shelf position
and glass tray on base of the oven
to catch fat and drips. Alternatively
you can use the enamel shelf in the
upper or middle shelf positions.
When positioning the wire shelf, the
vertical wires of the shelf should sit
lower than the sides of the shelf.
Oven Accessories to Use
The wire shelf will allow fat and juices
to drip through into the glass tray to
reduce excess splatter and smoke
when grilling. Most foods require turning
halfway during cooking. When turning
food, open oven door and carefully
remove the accessories using oven
gloves.
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 touch Start/
Conrmation. 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. If grilling sh, chops
or small items, place the enamel shelf in
the upper shelf position.
Guidelines
1. Use the accessories provided, as
explained opposite.
2. Most meat items e.g. bacon,
sausages, chops can be cooked
on the hottest setting Grill 1. This
setting is also suitable for toasting
bread, mufns and teacakes etc.
3. Grill 2 and Grill 3 are used for more
delicate foods or those that require
a longer grill time e.g. sh or chicken
portions.
4. Never cover the food when
grilling.
5. Always use oven gloves
when removing the food and
accessories after grilling as the
oven and accessories will be very
hot.
6. After grilling it is important that the
grill accessories are removed for
cleaning before reuse and that the
oven walls and oor are wiped with
a cloth squeezed in hot soapy water
to remove any grease.
For grilling small foods use the enamel shelf
in the upper or middle shelf positions.
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44
Convection Cooking
Your Combination Oven can be used as a conventional oven using the Convection
mode which incorporates a heating element with a fan. For best results always
place food in a preheated oven. You can cook in three ways when using convection
cooking.
1. On the enamel shelf in either of the shelf positions.
2. On the wire shelf in either of the shelf positions.
3. Both of the above at the same time, to use the oven for two level cooking. See
individual guidelines on pages 46-47 for recommended accessories to use. You
can preheat with or without the enamel shelf or wire shelf in position.
Touch Start/Conrmation to preheat.
A “P” will appear in the display window.
When the oven is preheated the oven will
beep and the “P” will ash. Then open
the door and place the food inside.
* Skip this step when preheating is not
required.
Touch Convection.
The oven starts at 150 °C. Tap
convection and the temperature
will count up in 10 °C stages from
30 °C to 230 °C.
Select the cooking time
by tapping “ ” / “ ”.
Maximum cooking time
is 9 hours.
Touch Start/Conrmation.
The cooking program will start and the
time in the display will count down.
Caution
The accessories and surrounding oven will get very hot. Use oven
gloves.
Note
Check that only the convection symbol is still in the display. If the
microwave symbol is displayed this is incorrect and the program should
be cancelled. Reselect the convection setting.
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44
1. Open the door using the pull down door because if Stop/Cancel is
touched the program may be cancelled.
2. The oven can not preheat to 30 °C - 60 °C.
3. You can change the cooking time during cooking if required. Tap
“ ” / “ ” to increase or decrease the cooking time. Time can be
increased/decreased in 1 minute increments, up to 10 minutes.
4. When preheating, the selected temperature can be recalled and
changed. Touch convection once to indicate the temperature in the
display window. While the temperature is recalled in the display window,
you can change the temperature by tapping convection.
5. The oven will maintain the selected preheated 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 colon or time of day.
6. When preheating, the screen displays the actual temperature of the oven
cavity. The current temperature is not displayed until more than 70 °C is
reached. To change the temperature during cooking, touch Convection.
Note
Convection Cooking
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46
Convection Cooking
When using the oven as a convection oven, there is no microwave power,
i.e. The oven is operating as a conventional oven and you can use all your
standard metal baking tins and ovenware.
It is possible to cook on one or two levels when using convection cooking.
Oven Accessories to Use:
One Level Cooking
If cooking on one level, you can use the enamel shelf or wire shelf in either of the
shelf positions.
You can use the enamel shelf as a baking dish for roasting potatoes or vegetables,
and for baking fairy cakes, scones and cookies. It is also ideal for re-heating
pre-cooked convenience pastry items.
Roasting meat: Enamel shelf in
lower shelf position.
Roasting Veg / Potatoes: enamel
shelf in lower shelf position.
Baking: Enamel shelf in lower
shelf position.
Reheating: enamel shelf in lower
shelf position.
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46
Convection Cooking
Two Level Cooking
When cooking on two levels use the
enamel shelf on the lower shelf position
and the wire shelf in the upper shelf
position.
Batch baking: Fairy cakes
1. Batch baking, fairy cakes, cookies and scones on two levels.
2. Cooking a complete meal together. Frozen pizza on the upper shelf
position and frozen chips on the lower shelf position.
3. Cooking roast potatoes on the upper shelf position and roast vegetables
on the lower shelf position.
4. Reheating small pastry items in large batches - Sausage rolls, pastry
pies, quiches (all pre-cooked). Ensure that the shelves are inserted
correctly, and are secure before use. Do not place a dish of food
weighing more than 4 kg on the shelf.
1. Always use oven gloves when removing the food and accessories
after cooking as the oven and accessories will be very hot.
2. Make sure that you hold the dish and/or shelf rmly with both
hands when you are removing them from the oven.
Two Level Cooking is Ideal For:
Caution!
Depending on the recipe, you can
preheat with or without the accessories
in position. See individual recipes for
details.
Cooking a complete meal: Frozen
pizza on upper shelf position, frozen
oven chips on lower shelf position.
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Guideline to Oven Temperatures
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 230 °C, then back to down to 30 °C. Food is
generally cooked uncovered - unless it is a casserole or if you wish to use roasting
bags for joints.
Convection Cooking
Level Temp °C Use
Low
30 / 40 °C Drying-oven temperature for bread or pizza dough to
rise, making yogurt.
50 °C Warming dishes.
60 °C - 70 °C Dried fruits, beef jerky.
80 °C - 90 °C Slow cooking.
100 °C Pavlova.
110 °C Meringues.
140 °C Rich fruit cake.
Medium
150 °C Lemon meringue, meringue roulade, cheesecake.
160/170 °C Casseroles, gingerbread, small tarts, cookies.
180 °C Soufe, strudel, victoria sandwich, fairy cakes, meat
joints.
High
190 °C Filo pastry, quiche, gratins, lasagne, pastry pies,
chicken.
200 °C Stuffed peppers, scones, eclairs, swiss roll, mufns.
220 °C Vegetable parcels, yorkshire puddings, bread.
230 °C Garlic bread, roast potatoes, baking pizza.
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Steam Cooking
The oven can be programmed as a steamer to cook vegetables, sh, chicken and
rice. There are 2 different steam settings available.
Tap Steam until the power
you require appears in the
display window.
Select the cooking time
by tapping “ ” / “ ”.
Maximum cooking time
is 30 minutes.
Touch Start/
Conrmation.The
cooking program
will start and the
time in the display
will count down.
Touch Power
Level Temperature
Once Steam 1 Maximum
Twice Steam 2 Low
1. Fill the water tank before using the Steam function.
2. The maximum time for cooking in this mode is 30 minutes. If required to
cook for longer than this time, re-ll the water tank and repeat the above
operation for the remaining time.
3. If during operation the water tank becomes empty, the oven will stop
operation. The prompt in the display will ask you to re-ll the water tank.
After re-lling the water tank and positioning back in the oven, touch
Start/Conrmation. The oven will not continue cooking until the water
tank has been re-lled and Start/Conrmation touched.
4. You can change the cooking time during cooking if required. Tap
“ ” / “ ” to increase or decrease the cooking time. Time can be
increased/decreased in 1 minute increments, up to 10 minutes.
5. It is possible to rell water tank at any time during cooking, without
having to touch Stop/Cancel rst.
6. It is necessary to wipe the excess water in the cavity after Steam
cooking.
Note
Oven Accessories to Use:
Steam 1 level
When steaming food the plastic trivet
is placed inside the enamel shelf in the
middle shelf position. Food can be placed
directly on the plastic trivet.
Steam 2 level
For the rst level, place food on the plastic
trivet inside the enamel shelf in the lower
shelf position. For the second level, place
food on the wire shelf in the upper shelf
position.
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Steam Cooking
Guidelines for Water Tank
Carefully remove the water tank from the oven. Remove the lid and ll with tap
water (do not use mineral water). Replace the lid and position back in the oven.
Ensure the lid is closed tightly and securely positioned, otherwise leakage may
occur. It is recommended to clean the water tank in warm water once a week.
1. There is no microwave power on the steam only program.
2. Use the accessories provided, as explained above.
3. The
steam will only operate with the oven door closed.
4. During and after cooking with steam function, do not open the oven
door when your face is very close to the oven. Care must be taken
when opening the door as steam may cause injury.
5. Always use oven gloves when removing the food and accessories
after steaming as the oven and accessories will be very hot.
6. After each steam operation carefully remove the drip tray from the
front of the oven. Gently ease forwards, holding with both hands. After
emptying, wash in warm soapy water. To re-position, click back into
position on the oven legs (see page 19).
Guidelines
1. The accessories and surrounding oven will get very hot. Use oven
gloves.
2. When removing the food or cooking accessories, hot water may
drip from the oven top.
3. Steam may billow out when you open the door. If there is steam in
the oven, do not reach in with your bare hands! Risk of burns! Use
oven gloves.
4. Take care when removing the drip tray. Wipe any water that drips
from inside the oven. This is normal.
Caution!
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1. Steam shot is not available during preheating mode.
2. Fill the water tank before use.
3. The original program still counts down when operating steam shot.
4. The steam shot time can not exceed the remaining cooking time.
5. If adding 2 or 3 minutes, steam must be tapped once or twice within a
3 second time period.
6. It is not possible to change the convection temperature and cooking time
during steam shot.
Steam Shot
This feature allows you add steam during cooking (up to 3 minutes). Adding steam
during cooking enhances heat distribution and aids the rising process of breads,
cakes and pastries.
Steam shot is available to use in the following cooking modes: - microwave, grill,
convection and combination levels 4-12.
As required during operation,
hold steam for 2 seconds
and 1 minute steam will be
added.
If you want to add 2 or 3
minutes steam, tap Steam
once or twice within 3 seconds
after step 2. The remaining
time displayed includes steam
shot time.
1. The accessories and surrounding oven will get very hot. Use oven
gloves.
2. When removing the food or cooking accessories, hot water may
drip from the oven top.
3. Steam may billow out when you open the door. If there is steam in
the oven, do not reach in with your bare hands! Risk of burns!
Use oven gloves.
Note
Caution!
Food Cooking Mode Steam Shot
Pastries Convection 2/3 total time add 3 minutes steam shot
Breads Convection 2/3 total time add 3 minutes steam shot
Sponge cakes Convection ½ total time add 3 minutes steam shot
Part baked rolls Combi 12 2/3 of total time add 3 minutes steam shot
Set and operate
the desired
program. Optional
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Combination: Cooking with Steam
Steam can be used to cook foods simultaneously with microwave, grill or
convection mode. This can often reduce traditional oven cooking times and
keep the food moist.
Oven Accessories to Use:
Combi 1: Steam + microwave
Plastic trivet on glass tray on wire shelf
in middle shelf position
Combi 2: Steam + grill
Combi 3: Steam + convection
Plastic trivet inside enamel shelf in
middle shelf position.
Touch combination
Tap combination until the
level you require appears
in the display window (see
the chart below).
Touch Start/Conrmation
The cooking program will start
and the time in the display will
count down.
Select the cooking time by tapping
“ ” / “ ”. Maximum cooking time is
30 minutes.
Tap Combination Level Combination Type Uses
Once Combi 1 Steam 1 +
MW 440 W (Low)
Fresh vegetables, frozen
vegetables, fruits, mash,
tinned vegetables, puddings.
Twice Combi 2 Steam 1 +
Grill 1 (High) Fish and chicken with skin
3 times Combi 3 Steam 1 +
Convection 190 °C
Homemade bread and
choux pastry
Touch if preheating (Combi 3 only)
A “P” will appear in the display window.
When the oven is preheated the oven
will beep and the “P” will ash. Then
open the door and place the food
inside.
* Skip this step when preheating is
not required.
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Combination: Cooking with Steam
1. The maximum time for cooking in this mode is 30 minutes. If required to
cook for longer than this time, rell the water tank and repeat the above
operation for the remaining time.
2. If during operation the water tank becomes empty, the oven will stop
operation. The prompt in the display will ask you to re-ll the water tank.
After relling the water tank and positioning back in the oven, touch
Start/Conrmation. The oven will not continue cooking until the water
tank has been relled and Start/Conrmation touched.
3. Preheating is not available with Combi 1 or Combi 2.
4. You can change the cooking time during cooking if required. Tap
“ ” / “ ” to increase or decrease the cooking time. Time can be
increased/decreased in 1 minute increments, up to 10 minutes.
5. It is possible to rell water tank at any time during cooking, without
having to touch Stop/Cancel rst.
6. It is necessary to wipe the excess water in the cavity after Steam
cooking.
Note
Guidelines
1. During and after cooking with
steam function, do not open the
oven door when your face is very
close to the oven. Care must be
taken when opening the door as
steam may cause injury.
2. Always use oven gloves
when removing the food and
accessories after cooking as the
oven and accessories will be very
hot.
3. After each steam operation
carefully remove the drip tray
from the front of the oven. Gently
ease forwards, holding with both
hands. After emptying, wash in
warm soapy water. To reposition,
click back into position on the
oven legs (see page 19).
1. The accessories and surrounding oven will get very hot. Use oven
gloves.
2. When removing the food or cooking accessories, hot water may
drip from the oven top.
3. Steam may billow out when you open the door. If there is steam in
the oven, do not reach in with your bare hands! Risk of burns! Use
oven gloves.
Caution!
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Combination: Cooking with Microwave
Your oven has 2 methods of cooking by combination with microwave.
1. Convection, Grill and Microwave
2. Convection and Microwave
Combination cooking is ideal for many
foods. The microwave power cooks
them quickly, whilst the convection, grill
or both gives the traditional browning
and crispness.
All this happens simultaneously
resulting in most foods being cooked in
½ - 2/3 of the conventional cooking time.
There is no need to preheat oven on
combination programs, except when
cooking pastry.
It is possible to use smooth seamed
metal tins and foil containers on
combination. They must not be placed
directly onto the wire shelf or arcing will
occur. Place them directly on the glass
tray on wire shelf.
If you experience arcing, which is when
you see blue sparks or hear crackling
noises, the metal container is unsuitable
or you have insufcient food in the
oven. You should stop the program
immediately and change the container
or reprogram to grill, convection or
steam only. To cook successfully by
combination you should always use a
minimum of 200 g food. Small quantities
should be cooked by convection, grill
or steam.
Note
The enamel shelf cannot be
used for combination cooking
with microwave.
Notes
The wire shelf is designed to be used for combination and grilling. Never
attempt to use any other metal accessory. Place the glass tray on the base
of the oven to catch any fat or drips.
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. Do not put dishes on wire shelf in upper shelf position directly under the
grill.
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Combination: Convection, Grill and Microwave
This combination mode is very useful for foods which require quick browning or
crisping. Unsuitable foods are, cakes, meringues, foods containing whisked eggs
and yorkshire puddings. Food should always be cooked uncovered.
Select the cooking time by
tapping “ ” / “ ”. Maximum
cooking time is 9 hours.
Touch
Start/
Conrmation
Touch if preheating.
A “P” will appear in the display
window. When the oven is
preheated the oven will beep and
the “P” will ash. Then open the
door and place the food inside.
* Skip this step when preheating
is not required.
1. You can change the cooking time during cooking if required. Tap
“ ” / “ ” to increase or decrease the cooking time. Time can be
increased/decreased in 1 minute increments, up to 10 minutes.
2. To turn food just pull the door handle downwards to open, remove
the accessories, turn the food, return to the oven, close the door and
touch Start/Conrmation. The oven will continue to count down the
remaining cooking time.
Note
Touch Combination
Tap combination until the level you require appears
in the display window (see chart below).
Tap Combination
Levels Combination Type Uses
4 Times Combi 4 Convection 230 °C +
Grill 1 (High) + MW 300 W (Simmer)
Lasagne, gratins,
pizza
5 Times Combi 5 Convection 230 °C +
Grill 2 (Medium) + MW 300 W (Simmer)
Meat pies and
pastries
6 Times Combi 6 Convection 230 °C +
Grill 2 (Medium) + MW 100 W (Warm)
Sausage rolls,
spring rolls,
breaded sh
7 Times Combi 7 Convection 220 °C +
Grill 1 (High) + MW 300 W (Simmer)
Ready meals with
gratin tops
8 Times Combi 8 Convection 200 °C +
Grill 1 (High) + MW 100 W (Warm) Fruit crumbles
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Combination: Convection, Grill and Microwave
Oven Accessories to Use
Do not use this program with less than 200 g of food.
Do not use the enamel shelf for combination cooking with microwave.
Non-metallic dishes or items of food can
be placed directly onto the wire shelf in
the lower or middle shelf positions.
Food should be placed directly onto
the wire shelf in either of the shelf
positions. The glass tray can be
placed on the base of the oven to
catch any drips.
When cooking small items or sh, food should be
placed directly on to the glass tray on the wire shelf in
the middle or lower shelf position.
1. Food is usually cooked uncovered.
2. After cooking it is important that the accessories are removed for
cleaning before re-use and that the oven walls and base of the oven are
wiped with a cloth squeezed in hot soapy water to remove any grease.
Guidelines
For advice on cooking times refer to cooking charts and recipes in this book.
See pages 98-150.
Foods should always be cooked until browned and piping hot.
Caution!
Always use oven gloves when removing dishes from the oven -
especially when turning or stirring foods, as the accessories and
surrounding oven will get very hot.
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Combination: Convection and Microwave
This is the most popular combination mode combining convection heat with
microwave power. Casseroles, fruit crumble, chicken, jacket potatoes and pastries
are very successful using this combination. Unsuitable foods are those which
contain whisked eggs, meringues, celebration cakes, biscuits and yorkshire
puddings.
It is not necessary to preheat oven on combination except when cooking pastry
dishes, to achieve a better result. Do not use this program with less than 200 g of
food.
Touch if preheating.
A “P” will appear in the display window.
When the oven is preheated the oven will
beep and the “P” will ash. Then open the
door and place the food inside.
* Skip this step when preheating is not
required.
Touch Combination
Tap combination until
the level you require
appears in the display
window (see chart
below).
Select the cooking time by
tapping “ ” / “ ”. Maximum
cooking time is 9 hours.
Touch Start/Conrmation.
The cooking program will start and the
time in the display will count down.
Touch Combination
Level Combination Type Uses
9 times Combi 9 Convection 220 °C +
MW 300 W (Simmer) Quiche, tarts
10 times Combi 10 Convection 190 °C +
MW 300 W (Simmer)
Whole chicken, sh steaks,
whole sh, whole turkey
11 times Combi 11 Convection 160 °C +
MW 100 W (Warm) Casseroles
Notes
1. You can change the cooking time during cooking if required. Tap
to increase or decrease the cooking time. Time can be increased/
decreased in 1 minute increments, up to 10 minutes.
2. To turn food just pull the door handle downwards to open, remove the
accessories, turn the food, return to the oven, close the door and touch
Start/Conrmation. The oven will continue to count down the remaining
cooking time.
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.
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Combination: Convection and Microwave
Oven Accessories to Use
Do not use this program with less than 200 g of food.
Do not use the enamel shelf for combination cooking with microwave.
Non-metallic dishes or items of food can
be placed directly onto wire shelf in the
lower or middle shelf position.
Recipes using foil or metal
containers e.g. cakes and pastries
should not be placed directly on the
wire shelf. Place on the glass tray on
wire shelf.
Joints and portions of meat should be
placed on the glass tray on wire shelf in
the lower or middle shelf position.
1. Food is usually cooked
uncovered.
2. After cooking it is important
that the accessories are
removed for cleaning before
re-use and that the oven
walls and base of the oven
are wiped with a cloth
squeezed in hot soapy water
to remove any grease.
Note
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.
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This mode can be programmed to cook or reheat food by combining grill and
convection simultaneously, to give foods that extra crispness and colour. This can
often reduce traditional oven cooking times. Do not use this program with less than
200 g of food.
Combination: Convection and Grill
Touch Start/Conrmation.
The cooking program will
start and the time in the
display will count down.
Select the cooking time by tapping
“ ” / “ ” . Maximum cooking time is
9 hours.
Touch Start/Conrmation to
preheat. A “P” will appear in the
display window. When the oven is
preheated the oven will beep and
the “P” will ash. Then open the
door and place the food inside.
* Skip this step when preheating
is not required.
Touch combination.
1. It is recommended to place food in a preheated oven.
2. Open the door using the pull down door, because if Stop/Cancel is
touched the program may be cancelled.
3. You can change the cooking time during cooking if required. Tap
“ ” / “ ” to increase or decrease the cooking time. Time can be
increased/decreased in 1 minute increments, up to 10 minutes.
4. The oven will maintain the selected preheated 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 colon or time of day.
Note
Tap Combi Level Combination Type
12
Times Combi 12 Grill 1 (high) +
Convection 230 °C
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.
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Combination: Convection and Grill
Oven Accessories to Use
Use the enamel shelf or wire shelf for convection and grill cooking. If placing food
directly on the wire shelf, the glass tray can be placed on the base of the oven to
catch fat and drips.
Suggested Cooking Options
Large pieces of meat are placed on the
enamel shelf in the lower shelf position.
Items of meat are placed on the enamel
shelf in the upper shelf position.
Pizza can be placed directly on the wire
shelf in the upper shelf position with
glass tray on base of the oven.
Food Weight Traditional Oven Convection + Grill
(Combi 12)
Chicken legs 800 g40 mins
200 °C
30-35 mins
Combi 12
Duck breast llets 350 g30-35 mins
220 °C
25 mins
Combi 12
Thick Sausages 300 g25-30 mins
190 °C
15 mins
Combi 12
Pork Chops 800 g20-25 mins
200 °C
18 mins
Combi 12
Chicken Thighs 800 g40 mins
200 °C
25 mins
Combi 12
Guidelines
It is recommended to place food in a preheated oven. Food is cooked
uncovered. Do not use plastic containers.
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Multi-Stage Cooking
2 or 3 Stage Cooking
Example
To defrost (270 W) for 3 minutes and cook food on High Microwave (1000 W)
power for 3 minutes.
Example
To Grill 3 (low) for 4 minutes and cook food on Low Microwave (440 W) for 5 minutes.
1. For 3 stage cooking, enter another cooking program before touching
Start.
2. During operation, touching Stop/Cancel once will stop the operation.
Touching Start/Conrmation will re-start the programmed operation.
Touching Stop/Cancel twice will stop and clear the programmed
operation.
3. Whilst not operating, touching Stop/Cancel will clear the selected
program.
4. Auto programs cannot be used with multi-stage cooking.
Note
Tap Grill 3
times to
select Grill
3 (low).
Tap Micro
Power 5 times
to select low
Microwave
(440 W).
Select
desired
power
level.
Select
desired
power
level.
Tap Micro
Power 3 times
to select
defrost power
(270 W).
Tap Micro
Power once to
select High
Microwave
(1000 W).
Touch Start/
Conrmation.
The cooking
program will
start and the
time in the
display will
count down.
Touch Start/
Conrmation.
The cooking
program will start
and the time in the
display will count
down.
Touch Start/
Conrmation.
The cooking
program will start
and the time in the
display will count
down.
Set the
cooking time
by tapping
.
Set the
cooking time
by tapping
.
Set the
cooking time
to 3 minutes
by tapping
.
Set the
cooking time
to 4 minutes
by tapping
.
Set the
cooking time
to 5 minutes
by tapping
.
Set the
cooking time
to 3 minutes
by tapping
.
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Using the Timer
1. Delay Start Cooking
By using the timer, you are able to program delay start cooking.
Example
Delay start: 1 hour High Microwave (1000 W)
10 minutes
Simmer Microwave (300 W)
20 minutes
Touch
Timer/Clock
once.
Tap Micro power once.
Tap Micro power 6 times.
Touch Start/Conrmation.
Set the delay time
to 1 hour by tapping “ ” / “ ”.
1. Three stage cooking can be programmed including delay start cooking.
2. If the oven door is opened during the delay time, the time in the display
window will continue to count down.
3. If the programmed delay time exceeds one hour, the time will count
down in units of minutes. If less than one hour, the time will count down
in units of seconds.
4. Delay start cannot be used before an auto program.
Note
Set the desired
cooking
program
and cooking
time (up to
2 stages).
Touch
Timer/Clock
once.
Touch
Start/
Conrmation.
Set the delay time
by tapping
(up to 9 hours).
Set the cooking time
to 10 minutes by tapping “ ” / “ ”.
Set the cooking time
to 20 minutes by tapping “ ” / “ ”.
This feature allows you to program the oven as a kitchen timer. It can be also used
to program a standing time after cooking is completed or to program a delay start.
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62
Using the Timer
2. To Set a Standing Time
By using the timer, you can program standing time after cooking is completed or use
to program the oven as a minute timer.
Set the cooking
program and
cooking time
(up to 2 stages). Touch
Timer/Clock
once.
Touch Start/
Conrmation.
Set the stand time
by tapping
(up to 9 hours).
Touch Start/Conrmation.
Tap Micro
Power once.
Tap Micro
Power once.
Example
High Microwave (1000 W)
4 minutes
High Microwave (1000 W)
2 minutes
Set the cooking time to
4 minutes by tapping “ ” / “ ”.
Set the standing time to
5 minutes by tapping “ ” / “ ”.
Touch Timer/Clock once.
Stand time: 5 minutes
Set the cooking time to
2 minutes by tapping “ ” / “ ”.
3. Kitchen Timer
Touch
Timer/Clock
once.
Set the time by tapping
“ ” / “ ”.(up to 9 hours).
Touch Start/
Conrmation
Time will count
down.
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64
Using the Add Time Function
This feature allows you to add cooking time at the end of previous cooking.
After cooking, tap to select
Add Time function. Maximum
cooking time:
Touch Start/Conrmation
Time will be added. The time
in the display window will
count down.
1. This function is only available for Micro Power, Grill, Convection,
Steam, Combination and Timer functions and it is not available for Auto
programs.
2. The Add Time function will not operate after 2 minutes cooking.
3. The Add Time function can be used after the multi-stage cooking. The
power level is the same as the last stage.
Note
Using the Timer
1. Three stage cooking can be programmed including stand time.
2. If the oven door is opened during the stand time or Delay Start or
Kitchen Timer, the time in the display window will continue to count
down.
3. If the programmed stand time exceeds one hour, the time will count
down in units of minutes. If less than one hour, the time will count down
in units of seconds.
4. Standing time cannot be used after an auto program.
Note
Micro Power High 30 minutes
Steam 30 minutes
Combi 1-3 30 minutes
Grill 1 hour and 30 minutes
Other microwave powers 1 hour and 30 minutes
Convection 9 hours
Combi 4-12 9 hours
Timer 9 hours
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Chaos Defrost
This feature allows you to defrost minced meat, chops, chicken portions, meat joints
and bread. Tap Chaos defrost to select the correct defrost category and then enter
in the weight of the food in grams (see page 66).
Foods should be placed in a suitable dish, whole chickens and joints of meat should
be on an upturned saucer or on a microwave safe plate. 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. On hearing the rst
beep you should turn and shield (if possible). On the second beep you should
turn the food or break it up.
Turn or shield Turn or break upTurn or shield
1st Beep 1st Beep 2nd Beep
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 rst, 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).
Note
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66
With this feature you can defrost frozen foods according to the weight. Select the
category and set the weight of the food. The weight starts from the minimum weight
for each category.
Touch Start/Conrmation.
The cooking program will start
and the time in the display will
count down.
Select the weight by
tapping “ ” / “ ” The weight
will count up in 10 g steps.
Chaos Defrost
Tap Chaos Defrost
pad once. Touch Start/
Conrmation
to conrm the
program.
Select desired
menu by tapping
.
Program Weight* Accessories Instructions
1. Bread
100 g -
900 g
Rolls, buns, slices of bread and loaves.
Place on a plate or shallow dish on
base of the oven. Turn at beeps and
shield.
2. Meat Items
100 g -
1200 g
Small pieces of meat, chicken portions,
chops, steaks, minced meat. Place on
a plate or shallow dish on base of the
oven. Turn at beeps and shield.
3. Meat Joints
400 g -
2500 g
Whole chicken, meat joints. Place on
an upturned saucer in a shallow dish
on base of the oven. Turn at beeps and
shield.
Microwave Defrost Accessory Placement
*Recommended weight range
66
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66
Chaos Defrost
1. Bread
This program is suitable for small items which are required for immediate use,
they may feel warm straight 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. Standing time
10-15 minutes.
2. Meat Items (mince/chops/chicken portions)
Not suitable for sausages, these can be defrosted manually. Please refer
to defrosting chart on pages 40-41. Chops and chicken portions should
be arranged in a single layer and turned frequently during defrosting. It is
necessary for mince to be broken up frequently during defrosting and this is
best carried out in a large shallow dish. Standing time 15-30 minutes.
3. Meat Joints/Whole chickens
Whole chickens and meat joints will require shielding during defrosting
especially if it is a particularly fatty piece. This is to prevent food starting to
cook on the outside edges. Protect wings, breast and fat with smooth pieces of
aluminium foil secured with cocktail sticks. Do not allow the foil to touch the
walls of the oven. Standing time of at least 1 hour should be allowed for joints
after defrosting.
1. When the defrosting time is longer than 60 minutes, the time will appear
in hours and minutes.
2. The shape and size of the food will determine the maximum weight the
oven can accommodate.
3. Allow standing time to ensure the food is completely defrosted.
4. If ‘HOT’ appears in the display window, the oven temperature is too high
from previous use and an auto program can not be set. Cooking mode
and time may still be set manually.
Note
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68
This unique feature ‘the Genius’ built in sensor allows you to simply reheat a
chilled meal. It is not necessary to select the power level, weight or cooking
time. The built-in sensor measures the humidity of the food and calculates
the microwave power level together with a cooking time.
Program Weight* Accessories Instructions
4. Chilled
Meal
200 g -
1000 g
To reheat a fresh pre-cooked meal.
All foods must be pre-cooked. Foods
should be at refrigerator temperature
approx. + 5 °C. Reheat in container as
purchased. Pierce covering lm with a
sharp knife once in the centre and four
times around the edge. If transferring
food to dish, cover with pierced cling
lm. Place container on base of oven.
Select program number 4, Chilled
Meal. Touch Start/Conrmation. Stir
at beeps. Stir again at end of program
and allow a few minutes standing time.
Large pieces of meat/ sh in a thin
sauce may require longer cooking.
This program is not suitable for starchy
food such as rice, noodles or potatoes.
Meals in irregular bowl shaped
containers may need longer cooking.
MicrowaveAccessory Placement
Touch Start/Conrmation.
Tap Auto Cook pad once.
Sensor Reheat Program
*Recommended weight range
68
69 69
68
More / Less Control
The Sensor Reheat Program reheats a chilled meal for average tastes. You are
able to adjust the Sensor Reheat Program to your own taste. After touching Start/
Conrmation, appears in the display, touch for more time or for
less time. This operation should be completed within 14 seconds. Default mode is
normal.
Note
1. This feature is not suitable for foods that cannot be stirred eg. lasagne /
macaroni cheese.
2. The oven automatically calculates the reheating time or the remaining
reheating time.
3. The door should not be opened before the time appears in the display
window.
4. To prevent any mistakes during Sensor Reheat Program ensure that
base of oven and the container are dry.
5. The room temperature should not be more than 35 °C and not less than
0 °C.
6. If the oven has previously been used and it is too hot to be used on
Sensor Reheat Program, ‘HOT’ will appear in the display window. After
the ‘HOT’ disappears, the Sensor Reheat Program may be used. If in
a hurry, cook food manually by selecting the correct cooking mode and
cooking time yourself.
How it Works
Once the Sensor Reheat Program has
been selected and Start/Conrmation
is touched the food is heating up.
As food begins to get hot, steam is
emitted. When the food reaches a
certain temperature and begins to
cook, an even greater amount of steam
is released. The increase in steam
emission is detected by a humidity
sensor in the oven. This acts as a signal
for the oven to calculate how
much longer the food needs to reheat.
The remaining cooking time will appear
in the display window after two beeps.
Whilst the Sensor program is still in the
display window the oven door should
not be opened. Wait until the cooking
time appears in the window, and then
open the door if required, to stir or turn
the food.
Sensor Reheat Program
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70
Auto Steam Programs
This feature allows you to steam some of your favourite foods by setting the weight
only. The oven determines the steam level and the cooking time automatically.
Select the category and set the weight of the food. The weight is programmed in
grams. For quick selection, the weight starts from the minimum weight for each
category.
1. The auto steam programs must only be used for foods described.
2. Only cook foods within the weight ranges described.
3. Always weigh the food rather than relying on the package weight
information.
4. Only use the accessories as indicated on pages 71-73.
5. Do not cover foods on the auto steam programs.
6. Most foods benet 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.
8. If ‘HOT’ appears in the display window, the oven temperature is too high
from previous use and an auto program can not be set. Cooking mode
and time may still be set manually.
Guidelines for Use
Program Minimum Weight Maximum Weight
5. Fresh Vegetables 200 g 1000 g
6. Frozen Vegetables 200 g 1000 g
7. Steamed Potatoes 200 g 1000 g
8. Rice 100 g 200 g
9. Fresh Fish Fillets 200 g 600 g
10. Frozen Fish Fillets 200 g 600 g
11. Fish Fillets and Green Vegetables Approx. 210 g - 250 g s h l l e t s
and 200 g vegetables
12. Whole Fish and Green Vegetables Approx. 200 g - 300 g whole
sh and 200 g green vegetables
Select the weight by tapping .
The weight will count up in 10 g steps.
Skip this step for programs No. 11 and 12.
Touch Start/
Conrmation.
Tap Auto Cook
pad once.
Touch Start/Conrmation. Skip this
step for programs No. 11 and 12.
Select desired menu
by tapping .
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70
Auto Steam Programs
Program Weight* Accessories Instructions
5. Fresh
Vegetables
1 level
(200 g -
500 g)
1 Level: To steam fresh vegetables
200 g - 500 g. Fill water tank. Place
prepared vegetables onto plastic trivet.
Place plastic trivet inside enamel shelf in
the middle shelf position. Select program
number 5, Fresh Vegetables. Touch Start/
Conrmation to conrm the program. Select
the weight of the fresh vegetables. Touch
Start/Conrmation.
2 level
(510 g -
1000 g)
2 Level: To steam fresh vegetables
510 g - 1000 g. Fill water tank. Place half
of prepared vegetables onto plastic trivet.
Place plastic trivet inside enamel shelf in
the lower shelf position. Place remaining
half of the prepared vegetables onto wire
shelf in the upper shelf position. Small
vegetables are not suitable for 2 level
steaming. Select program number 5, Fresh
Vegetables. Touch Start/conrmation to
conrm the program. Select the weight
of the fresh vegetables. Touch Start/
Conrmation.
6. Frozen
Vegetables
1 level
(200 g -
500 g)
1 Level: To steam frozen vegetables
200 g - 500 g, e.g. carrots, broccoli,
cauliower, green beans. Fill water tank.
Place vegetables onto plastic trivet. Place
plastic trivet inside enamel shelf in the
middle shelf position. Select program
number 6, Frozen Vegetables. Touch Start/
conrmation to conrm the program. Select
the weight of the frozen vegetables. Touch
Start/Conrmation.
2 level
(510 g -
1000 g)
2 Level: To steam frozen vegetables
510 g - 1000 g e.g. carrots, broccoli,
cauliower, green beans. Fill water tank.
Place half of vegetables onto plastic trivet.
Place plastic trivet inside enamel shelf in
the lower shelf position. Place remaining
half of vegetables on wire shelf in upper
shelf position. Small vegetables are
not suitable for 2 level steaming. Select
program number 6, Frozen Vegetables.
Touch Start/conrmation to conrm the
program. Select the weight of the frozen
vegetables. Touch Start/Conrmation.
1 Level:
1 Level:
2 Level:
2 Level:
Plastic Trivet Enamel shelfWire Shelf
Accessory Placement Steam Frozen
*Recommended weight range
72
72
Program Weight* Accessories Instructions
7. Steamed
Potatoes
1 level
(200 g - 650 g)
1 Level: To steam potatoes
200
g - 650 g
. Fill water tank. Peel
potatoes and cut into even sized
pieces. Place prepared potatoes
onto plastic trivet. Place plastic trivet
inside enamel shelf in the middle
shelf position. Select program number
7, Steamed Potatoes. Touch Start/
conrmation to conrm the program.
Select the weight of the potatoes.
Touch Start/Conrmation.
2 level
(660 g -1000 g)
2 Level: To steam potatoes
660
g
- 1000
g
. Fill water tank. Peel
potatoes and cut into even sized
pieces. Place half of prepared potatoes
onto plastic trivet. Place plastic trivet
inside enamel shelf in the lower shelf
position. Place remaining half of the
prepared potatoes on the wire shelf in
upper shelf position. Select program
number 7, Steamed Potatoes. Touch
Start/conrmation to conrm the
program. Enter the weight of the
potatoes. Touch Start/Conrmation.
8. Rice
100 g - 200 g
To cook rice 100 g - 200 g. Fill water
tank. Place rice in a Pyrex® bowl. Add
3 parts water to 2 parts rice. Do not
cover. Place dish on enamel shelf
in the middle shelf position. Select
program number 8, Rice. Touch Start/
conrmation to conrm the program.
Select the weight of the rice only.
Touch Start/Conrmation.
9. Fresh Fish
Fillets
200 g - 600 g
To cook fresh sh llets
200
g
- 600
g
. Fill water tank. Place
fresh sh onto plastic trivet. Place
plastic trivet on enamel shelf in the
middle shelf position. Select program
number 9, Fresh Fish Fillets. Touch
Start/conrmation to conrm the
program. Select the weight of the fresh
sh. Touch Start/Conrmation.
Auto Steam Programs
1 Level:
2 Level:
Plastic Trivet Enamel shelfWire Shelf
Accessory Placement Steam
73
*Recommended weight range
72
73 73
Auto Steam Programs
Program Weight* Accessories Instructions
10. Frozen
Fish Fillets
200 g - 600 g
To cook frozen sh llets 200
g - 600 g. Fill water tank. Place
frozen sh onto plastic trivet. Place
plastic trivet inside enamel shelf
in the middle shelf position. Select
program number 10, Frozen Fish
Fillets. Touch Start/conrmation to
conrm the program. Select the
weight of the sh. Touch Start/
Conrmation.
11. Fresh Fish
Fillets
and Green
Vegetables
Approx. 210 g -
250 g (for
2 sh llets)
and 200 g
green
vegetables
To steam fresh sh llets
(salmon, cod, plaice) and green
vegetables (broccoli, green
beans or asparagus) at the same
time. Fill the water tank. Place 2
llets approximately 210 g - 250 g
(for 2 sh llets) on the plastic
trivet inside the enamel shelf in
the lower shelf position. Prepare
the green vegetables and place
approximately 200 g on the wire
shelf in the upper shelf position.
Select program number 11, Fresh
Fish Fillets and Green Vegetables.
Touch Start/Conrmation.
12. Whole
Fish and
Green
Vegetables
Approx.
200 g - 300 g
whole sh and
200 g green
vegetables
To steam fresh whole sh and
green vegetables (Sea bass
or Mackerel and broccoli, green
beans or asparagus) at the same
time. Fill the water tank. Oil
the plastic trivet to prevent the
sh sticking. Place whole sh
approximately 200 g - 300 g on the
plastic trivet inside the enamel shelf
in the lower shelf position. Prepare
the green vegetables and place
approximately 200 g on the wire
shelf in the upper shelf position.
Select program number 12, Whole
Fish and Green Vegetables. Touch
Start/Conrmation.
Plastic Trivet Enamel shelfWire Shelf
Accessory Placement Steam Frozen
*Recommended weight range
74
74
Healthy Grill Menu
Touch Start/Conrmation.
Select the weight by tapping .
The weight will count up in 10 g steps.
Program Weight* Accessories Instructions
13. Chicken
Breasts
300 g -
800 g
To steam and grill chicken breasts to
give moist juicy meat and brown crispy
skin. Each chicken breast should be
150 g - 200 g. Fill water tank. Place
chicken breasts skin side up on plastic
trivet. Place plastic trivet inside enamel
shelf in the middle shelf position. Select
program number 13, Chicken Breasts.
Touch Start/Conrmation to conrm the
program. Select the weight of the chicken
breasts. Touch Start/Conrmation.
14. Salmon
Fillets
250 g -
500 g
To steam and grill salmon llets to
give moist juicy sh and crispy skin. Each
salmon llet should weigh 125 g. Fill
water tank. Place salmon llets skin side
up on plastic trivet. Place plastic trivet
inside enamel shelf in the middle shelf
position. Select program number 14,
Salmon Fillets. Touch Start/Conrmation
to conrm the program. Select the
weight of the salmon llets. Touch Start/
Conrmation.
15. Vegetable
Fries
100 g -
500 g
For preparing fresh vegetable fries
such as sweet potato, white potato,
carrots, parsnips and courgettes.
Peel and cut the vegetables into
baton shapes. Toss in a tablespoon of
vegetable oil. Place on glass tray on
wire shelf in middle shelf position. Select
program number 15, Vegetable Fries.
Touch Start/Conrmation to conrm the
program. Select the weight. Touch Start/
Conrmation. Turn/Stir at beeps halfway
during cooking.
Plastic Trivet Glass Tray Enamel shelfWire Shelf
Convection Grill MicrowaveAccessory Placement
Steam
Touch Start/
Conrmation.
Tap Auto
Cook once. Select desired menu
by tapping .
75
*Recommended weight range
74
Auto Sensor Programs
This feature allows you to cook or reheat foods without entering the weight. The
built-in sensor measures the humidity of the food and calculates the recommended
microwave power level and/or combination setting together with a suggested cooking
time. To allow for some variations that occur in food, check that food is thoroughly
cooked and piping hot before serving. Please check carefully and adjust the cooking
time if required, as would be the case with a conventional cooking appliance.
How It Works
Once the auto sensor program has been selected and Start/Conrmation touched
the food is heating up. As food begins to get hot, steam is emitted. When the food
reaches a certain temperature and begins to cook, an even greater amount of steam
is released. The increase in steam emission is detected by a humidity sensor in the
oven. This acts as a signal for the oven to calculate how much longer the food needs
to cook. The remaining cooking time will appear in the display window after two
beeps. Whilst the Sensor program is still in the display window the oven door should
not be opened. Wait until the cooking time appears in the window, and then open
the door if required, to stir or turn the food.
More/Less Control
Preferences for degree of cooking vary for each individual. After having used Auto
Sensor Programs a few times, you may decide you would prefer your food cooked to
a different degree of cooking. By using the programs can be adjusted to cook
food for a longer or shorter time. After selecting the auto sensor program, tap
after touching Start/Conrmation within 14 seconds.
Example
Tap Auto Cook
Key once.
Touch Start/Conrmation
The food category will be
repeated in the display
window. Do not open the
oven door until 2 beeps
sound and remaining
cooking time appears in the
display window.
Select desired menu
by tapping .
75 75
76
77 77
76
Auto Sensor Programs
1. For best results the Auto Sensor Programs should only be used when
the oven is cold. It is recommended that the oven is allowed to cool
between using the Auto Sensor Programs, if one or more programs are
being used. If in a hurry, cook the food manually i.e. select the correct
power level and cooking time. It is not recommended to keep using the
Auto Sensor Programs consecutively.
2. The Auto Sensor Programs cannot be used when the oven is hot. If
“HOT” appears in the display window, when trying to set an Auto Sensor
Program, do not touch 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.
Note
Program Minimum Weight Maximum Weight
16. Jacket Potatoes 400 g1500 g
17. Roast Potatoes 400 g800 g
18. Roast Vegetables 400 g700 g
19. Casserole 900 g2000 g
1. Only cook foods within the weight ranges described (see table above).
2. Only use the accessories as indicated on page 77.
3. 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.
4. The oven automatically calculates the cooking time or the remaining
cooking time.
5. The door should not be opened before the time appears in the display
window.
6. To prevent any mistakes during Auto Sensor Programs ensure that the
base of the oven and container are dry.
7. The room temperature should not be more than 35 °C and not less
than 0 °C.
8. Most foods benet from a standing time after cooking on an auto
program, to allow heat to continue conducting to the centre.
9. To allow for some variations that occur in food, check that food is
thoroughly cooked before serving.
10. If ‘HOT’ appears in the display window, the oven temperature is too high
from previous use and an auto program can not be set. Cooking mode
and time may still be set manually.
For the Auto Sensor Programs it is not necessary to enter the weight of the
food. They must only be used for the foods described.
Guidelines for Use
76
77 77
76
Auto Sensor Programs
Program Weight* Accessories Instructions
16. Jacket
Potatoes
400 g -
1500 g
To cook jacket potatoes 400 g -
1500 g with a crisper drier skin. Choose
medium sized potatoes 200 g -250 g per
potato, for best results. Wash and dry
potatoes and prick with a fork several
times. Place on wire shelf in lower
shelf position. Select program number
16, Jacket Potatoes. Touch Start/
Conrmation.
17. Roast
Potatoes
400 g -
800 g
To cook roast potatoes 400 g - 800 g.
Peel and cut potatoes into even sized
pieces. Place on glass tray. Add 1-3 tbsp
(15 ml - 45 ml) olive oil. Place glass tray
on wire shelf in middle shelf position.
Select program number 17, Roast
Potatoes. Touch Start/Conrmation.
Turn/Stir twice during cooking at beeps.
18. Roast
Vegetables
400 g -
700 g
To roast assorted vegetables 400 g -
700 g (e.g. peppers, mushrooms,
courgettes, onions). Cut vegetables into
even sized chunks and toss with
15-45 ml (1-3 tbsp) olive oil. Place
vegetables on glass tray on wire shelf
in middle shelf position. Select program
number 18, Roast Vegetables. Touch
Start/Conrmation. Turn/Stir twice during
cooking at beeps.
19. Casserole
900 g -
2000 g
To cook casserole from raw
ingredients 900 g - 2000 g. 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 400 ml of stock. If you
use a cook-in sauce, also add the same
quantity of water. Cover with lid. Place
on base of oven. Select program number
19, Casserole. Touch Start/Conrmation.
Stir twice during cooking at beeps.
Glass TrayWire Shelf
ConvectionGrill Microwave
Accessory Placement
*Recommended weight range
78
79 79
78
Auto Cook Programs
This feature allows you to cook foods by setting the weight. The oven determines
the micro power level and/or combination setting, then gives a cooking time. Select
the category of food and enter the weight. To allow for some variations that occur in
food, check that food is thoroughly cooked and piping hot before serving.
Touch Start/Conrmation.
The cooking program will
start and the time in the
display will count down.
Select the weight by
tapping . The
weight will count up in
10 g steps. The weight
starts from the minimum
weight for each program.
1. Only cook foods within the weight ranges described below.
2. Always weigh the food rather than relying on the package weight
information.
3. Only use the accessories as indicated on pages 79-85.
4. Do not cover food, as the programs use a combination of Microwave
and/ or 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.
5. Most foods benet from a standing time after cooking on an auto
program, to allow heat to continue conducting to the centre. We
recommend a standing time of 10-15 minutes upon completion of
cooking roast meats.
6. To allow for some variations that occur in food, check that food is
thoroughly cooked and piping hot before serving.
7. If ‘HOT’ appears in the display window, the oven temperature is too high
from previous use and an auto program can not be set. Cooking mode
and time may still be set manually.
The auto weight programs must only be used for foods described.
Guidelines for Use
Tap Auto Cook
pad once. Touch Start/
Conrmation.
Select desired menu
by tapping .
78
79 79
78
Program Weight* Accessories Instructions
20. Chilled
Pizza
250 g -
500 g
For reheating and browning chilled,
purchased pizza. Remove all packaging
and place on wire shelf in middle shelf
position. Select program number 20, Chilled
Pizza. Touch Start/Conrmation to conrm
the program. Select the weight, Touch Start/
Conrmation. This program is not suitable
for deep pan pizzas, stuffed crust pizzas or
very thin pizzas.
21. Frozen
Pizza
200 g -
430 g
For reheating and browning frozen,
purchased pizza. Remove all packaging
and place on wire shelf in middle shelf
position. Select program number 21, Frozen
Pizza. Touch Start/Conrmation to conrm
the program. Select the weight. Touch Start/
Conrmation. This program is not suitable
for deep pan pizzas, stuffed crust pizzas or
very thin pizzas.
22. Whole
Chicken
1000 g -
1900 g
To cook a whole fresh unstuffed
chicken. Cook stufng separately. Brush
wire shelf with oil to prevent sticking.
Place chicken on wire shelf and place
in lower shelf position. Place glass tray
on base of oven to catch fat and drips.
Start cooking breast side down. Select
program number 22, Whole Chicken.
Press Start/Conrmation to conrm the
program. Select the weight. Touch Start/
Conrmation. Turn at beeps, taking care
with hot juices. Stand for 5 minutes.
Glass TrayWire Shelf Accessory Placement
Convection Grill Microwave
Auto Cook Programs
Frozen
*Recommended weight range
80
81 81
80
Program Weight* Accessories Instructions
23. Fish
and Chips
200 g -
500 g
This program is suitable for pre-
purchased frozen battered or breaded
sh and pre-purchased frozen oven
chips. This program is suitable for 1
portion of sh and chips. The sh must
weigh between 100 g - 250 g and the
chips must weigh between 100 g - 300 g.
Spread out the sh and chips on the glass
tray and place on wire shelf in middle shelf
position. Select program number 23, Fish
and Chips. Touch Start/Conrmation to
conrm the program. Select the weight
and touch Start/Conrmation. Turn sh
and stir chips at the beeps. For best
results cook in a single layer.
24. Cake
400 g -
1300 g
To bake cakes from raw ingredients.
A range of medium textured cakes
can be cooked. See recipes in baking
section, pages 136-138. Use smooth and
preferably seamless, metal cake tins. Do
not use spring form cake tins. Place tin
directly on glass tray on wire shelf in lower
shelf position. Select program number 24,
Cake. Touch Start/Conrmation to conrm
the program. Select the weight of the
cake mixture (excluding tin). Touch Start/
Conrmation.
25. Beef
Rare
500 g -
2000 g
For cooking rare fresh roast beef
(top side, rump or silverside). Place on
enamel shelf in lower shelf position. Select
program number 25, Beef Rare. Touch
Start/Conrmation to conrm the program.
Select the weight of the food and touch
Start/Conrmation. After cooking stand for
10 to 20 minutes.
Auto Cook Programs
Glass Tray Enamel shelfWire Shelf
Convection Grill MicrowaveAccessory Placement
Frozen
*Recommended weight range
80
81 81
80
Auto Cook Programs
Program Weight* Accessories Instructions
26. Beef
Medium
500 g -
2000 g
For cooking medium fresh roast beef (top
side, rump or silverside). Place on enamel
shelf in lower shelf position. Select program
number 26, Beef Medium. Touch Start/
Conrmation to conrm the program. Select
the weight of the food and touch Start/
Conrmation. After cooking stand for 10 to
20 minutes.
27. Beef
Well Done
500 g -
2000 g
For cooking well done fresh roast beef
(top side, rump or silverside). Place on
enamel shelf in lower shelf position. Select
program number 27, Beef Well Done. Touch
Start/Conrmation to conrm the program.
Select the weight of the food and touch
Start/Conrmation. After cooking stand for
10 to 20 minutes.
28. Lamb
Medium
1000 g -
2000 g
For cooking medium fresh roast leg of
lamb with bone. Place on enamel shelf in
lower shelf position. Select program number
28, Lamb Medium. Touch Start/Conrmation
to conrm the program. Select the weight of
the food and touch Start/Conrmation. After
cooking stand for 10 to 20 minutes.
29. Lamb
Well Done
1000 g -
2000 g
For cooking well done fresh roast leg
of lamb with bone. Place on enamel shelf
in lower shelf position. Select program
number 29, Lamb Well Done. Touch Start/
Conrmation to conrm the program. Select
the weight of the food and touch Start/
Conrmation. After cooking stand for 10 to
20 minutes.
Enamel shelf Convection
Accessory Placement
*Recommended weight range
82
83 83
82
Re-bake Bread Programs
Program Weight* Accessories Instructions
30. Baguette/
Crusty Rolls
100 g -
500 g
To re-bake baguettes and crusty
rolls. This program is suitable for
reheating, browning and crisping pre-
purchased baguettes and rolls from
room temperature. Ensure height of
baguette/rolls is no more than 5 cm.
Place baguette/crusty rolls on wire shelf
in middle shelf position. Select program
number 30, Baguette/Crusty Rolls.
Touch Start/Conrmation to conrm the
program. Select weight and touch Start/
Conrmation. After cooking place on a
wire rack for a few minutes.
31. Croissants
50 g -
350 g
To re-bake croissants. This program
is suitable for reheating, browning and
crisping pre-purchased croissants from
room temperature. Place croissants on
wire shelf in middle shelf position. Select
program number 31, Croissants. Select
weight and touch Start/Conrmation. After
cooking place on a wire rack for a few
minutes.
MicrowaveWire Shelf Grill
Accessory Placement
Tap Auto Cook
pad once.
Touch Start/
Conrmation. The
display reminds you
which accessory to
use and which cooking
modes are in use.
Select the weight
of the food by
tapping .
The weight will
count up in 10 g
steps.
Touch Start/Conrmation
to conrm the program.
Select desired menu
by tapping .
*Recommended weight range
82
83 83
82
Program Weight* Accessories Instructions
32. Mug
Cake
1 (200 g)
or 2
(400 g)
For cooking one or two mug cakes,
either Chocolate Brownie or Lemon.
Prepare the mug cake as in the following
recipes. Size of mug should be no smaller
than 300 ml. Place it on the base of the
oven. Select auto program number 32,
Mug Cake. Touch Start/Conrmation to
conrm the program. Choose 1 (200 g)
or 2 (400 g) mug cakes. Touch Start/
Conrmation to start the program. After
cooking allow to stand for a few minutes
and serve warm in the mug with icecream,
custard or cream.
ingredients
For 1 serving
4 ½ tbsp our
3 tbsp sugar
2 ½ tbsp cocoa powder
2 tbsp melted butter
2 tbsp milk
4 squares dark or milk chocolate,
chopped
Decoration: sprinkles or mini
marshmallows
1. Mix our, sugar and cocoa powder together in mug.
2. Add melted butter and milk and mix.
3. Add chopped chocolate. Mix thoroughly.
4. After cooking decorate with sprinkles or mini marshmallows.
Chocolate Brownie Mug Cake
ingredients
For 1 serving
3 tbsp our
3 tbsp sugar
¼ tsp baking powder
1/8 tsp salt
2 tbsp vegetable oil
2 tbsp lemon juice,
plus zest ½ lemon
1 egg, beaten
Decoration: strawberries,
blueberries, sprinkles
1. Mix our, sugar, baking powder and salt together in mug.
2. Add vegetable oil, lemon juice, lemon zest and beaten egg. Mix
thoroughly.
3. After cooking, decorate with strawberries, blueberries or sprinkles.
Lemon Mug Cake
Junior Menu
The Junior Menu offers a range of programs catering for babies, toddlers
and older children - great for time saving and convenience. The fruit and
vegetable purées are ideal rst foods for weaning babies. Homemade purées
taste like real food and cost less than jars or packets. Extra portions can be
frozen in ice cube trays, then defrosted and reheated. Frozen potato products
and pasta bakes are perfect for smaller tummies. Mug cakes offer a quick
and easy dessert. Simple tablespoon measurements that can be mixed in the
mug for ease of preparation. Ready to eat in no time at all when using the Mug
Cake program. For operation refer to page 78.
Microwave Junior Menu
Accessory Placement
*Recommended weight range
84
85 85
84
Junior Menu
Program Weight* Accessories Instructions
33. Junior
Pasta Bake
For cooking fresh pasta bake using
fresh pasta (penne, spaghetti, fusilli),
cheese or tomato based sauce and
grated mild cheddar cheese. Use
a suitable square, shallow Pyrex®
container. Use the following quantities:
Other ingredients may be added such
as ham, tuna and sweetcorn. In this
case substitute some of the sauce for
the chosen added ingredients. Place
container on wire shelf in middle shelf
position. Select program 33, Junior
Pasta Bake. Touch Start/Conrmation to
conrm the program. Select - 250 g,
500 g or 800 g. Touch Start/Conrmation.
34. Frozen
Potato
Products
200 g -
500 g
To cook frozen oven chips and potato
products, e.g. hash browns, croquettes,
etc. Spread potato products out on glass
tray on wire shelf and place in middle
shelf position. Select program number
34, Frozen Potato Products. Touch Start/
Conrmation to conrm the program.
Select weight of food. Touch Start/
Conrmation. Turn/Stir during cooking at
beep sounds. For best results cook in a
single layer. Note: Potato products vary
considerably. We suggest checking a
few minutes before the end of cooking to
assess level of browning.
250 g 500 g 800 g
Pasta 70 g 150 g 250 g
Sauce 140 g 300 g 500 g
Cheese 40 g 50 g 50 g
Glass TrayWire Shelf Convection
Grill Microwave
Accessory Placement
Frozen Junior Menu
*Recommended weight range
250 g
500 g
800 g
84
85 85
84
Junior Menu
Program Weight* Accessories Instructions
35. Vegetable
Purée
100 g -
400 g
This program is suitable for cooking
parsnips, potatoes, butternut squash,
carrots, sweet potato and swede. The
cooked vegetables are then puréed and
suitable when weaning babies. Peel and
chop the vegetables into even sized
pieces. Place in a Pyrex® dish. Add the
following quantities of water:
100 g - 150 g vegetables 75 ml water.
160 g - 300 g vegetables 100 ml water.
310 g - 400 g vegetables 150 ml water.
Cover with lid. Place dish on base of oven.
Select program number 35, Vegetable
Purée. Touch Start/Conrmation to conrm
the program. Select the weight of the
vegetables. Touch Start/Conrmation.
Stir at beeps. After cooking allow to stand
for 10 minutes. Purée the vegetables
with the cooking liquid using a blender. If
necessary adjust the consistency with a
little water to thin or baby rice to thicken.
Check the temperature before feeding.
36. Fruit
Purée
100 g -
400 g
This program is suitable for cooking
apples, pears, peaches, papaya and
mango. The cooked fruit is then puréed
and suitable for weaning babies. Peel
and chop the fruit into even sized pieces.
Place in a Pyrex® dish. Add the following
quantities of water:
100 g -150 g fruit 50 ml water.
160 g - 300 g fruit 75 ml water.
310 g - 400 g fruit 125 ml water.
Cover with lid. Place dish on base of
oven. Select program number 36, Fruit
Purée. Touch Start/Conrmation to
conrm the program. Select the weight
of the fruit. Touch Start/Conrmation.
Stir at beeps. After cooking allow to
stand for 10 minutes. Purée the fruit with
the cooking liquid using a blender. If
necessary adjust the consistency with a
little water to thin or baby rice to thicken.
Check the temperature before feeding.
MicrowaveAccessory Placement Junior Menu
*Recommended weight range
86
87 87
86
F1. Drain Water
Water is pumped through the system to clean the pipes. The water is drained into
the drip tray.
Cleaning Programs
1. Only run this program with 100 g of water in the tank.
2. Do not remove the drip tray during the drain water program.
3. Empty the drip tray and rinse with running water after the program has
nished.
Note
Caution!
If the Drain Water program is used directly after a steam cooking
program, hot water may be drained into the drip tray.
Select F1 (Drain
Water) by tapping
.
Tap Auto
Cook pad
once.
Touch Start/
Conrmation.
Empty the drip
tray after the
program has
nished.
Add 100 g of
water to the water
tank. Ensure drip
tray is empty.
86
87 87
86
Cleaning Programs
F2. System Cleaning
The rst stage of this program cleans the system with a citric acid solution. The
second stage runs water through the system to rinse the pipes.
1. When appears in the display, run the ‘system cleaning’ program.
2. If the system cleaning program is not used regularly, the pipe will get
blocked and the steaming performance will be less effective.
3. Do not remove the drip tray during the drain program.
4. Empty the drip tray and rinse with running tap water after the program
has nished.
Note
Select F2 (System
Cleaning) by tapping
.
Tap Auto
Cook pad
once.
Make a solution of
20 g citric acid and
250 g of water, add
the solution to the
water tank. Ensure
drip tray is empty.
After the program has
paused, ll the water tank
with water (to max level).
Touch Start/
Conrmation.
The program will
run for 29 minutes.
Touch Start/Conrmation.
The program will run for approx.
1 minute. Empty the drip tray after the
program has nished.
88
89 89
88
Cleaning Programs
F3. Deodorization
This feature is recommended for eliminating any odours from the oven.
F4. Cavity Cleaning
This feature is suitable for removing the build up of fat or grease in the cavity.
1. Fill the tank with water before using.
2. After cleaning, open the door and wipe with a damp cloth and empty the
drip tray.
Note
Touch Start/
Conrmation.
The program time
appears in the display
window and begins to
count down. The program
will run for 20 minutes.
Tap Auto Cook
pad once.
Select F4 (Cavity
Cleaning) by tapping
.
Touch Start/
Conrmation.
The program time
appears in the display
window and begins to
count down. The program
will run for 30 minutes.
Tap Auto Cook
pad once.
Select F3
(Deodorization) by
tapping .
88
89 89
88
Remove the water tank and clean the
compartment where the water tank is
inserted.
Open the water supply cap, remove the
lid and pipe cap and clean.
The rubber seal of the tank can also be removed for cleaning.
Ensure that the rubber seal is not
inside out when re-tting. If the seal
is not tted correctly the lid will not
close securely and it will leak.
Inside
(at)
Outside
(protruding side)
Clean with a soft sponge in water.
Pipe Cap
Ensure it faces downwards
If the pipe cap is difclult to remove, wiggle from side to side. When re-tting, make
sure that the pipe faces down (see diagram).
Removing the Rubber Seal
Cleaning the Water Tank
1. Clean the water tank at least once a week to prevent build up of
limescale.
2. Do not use a dishwasher to clean the water tank or parts of the water
tank.
Note
90
91 91
90
Cooking and Reheating Guidelines
Most foods reheat very quickly in your
oven by High Microwave. Meals can
be brought back to serving temperature
in just minutes and will taste freshly
cooked. 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 91-105 show
you the best way to cook or reheat
your favourite foods. The best method
depends on the type of food you are
cooking or reheating.
Remember to stir or turn food wherever
possible during cooking or reheating.
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
manufacturers 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 nd 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.
An average plated meal will take
4-6 minutes on High Microwave to
reheat. Do not stack meals.
Canned Foods
Remove foods from can and place in a
suitable dish before heating. Stir food
halfway though cooking and again at
the end of heating.
Soups
Use a bowl and stir before heating and
at least once during reheating 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 lling 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 lling. Check
the temperature of the lling before
consuming to avoid burning your mouth.
90
91 91
90
Christmas Puddings and Liquids
- Caution!
Take great care when reheating these
items. 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.
Liquid at the top of the bottle
will be much hotter than at
the bottom. The bottle must
be shaken thoroughly and
tested before use. 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.
Note
Cooking and Reheating Guidelines
Reheating Charts
The times given in the charts below are a guideline only, and will vary depending on
starting temperature, dish size and quantity. Pastry or bread items reheated by
microwave will be soft not crisp.
Heating Category
Your oven is Heating Category E and this
is displayed on the rear of your oven.
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
Babies bottles - Caution!
After heating by Microwave, liquid at the top of a bottle will be much hotter
than at the bottom of the bottle and must be shaken thoroughly before
checking the temperature. When testing the temperature of the milk, squirt a
little onto your inner wrist. The milk droplets on your skin should feel warm,
not hot.
For 250 ml of milk from fridge temperature, remove top and teat. Heat on High
Microwave for 45 seconds.
Check carefully.
For 100 ml of milk from fridge temperature, remove top and teat. Heat on High
Microwave for 20 seconds.
Check carefully.
92
93 93
92
Reheating Charts
Food Weight /
Quantity
Power
Level
Time to Select
(approx)
Instructions /
Guidelines
Bread – Precooked – Fresh – N.B. Breads reheated by Microwave will have a
soft base.
Croissants /
brioche
1High 20 secs Place in glass dish on
base. Do not cover.
4High 1 min
Any 200 °C 2-3 mins
Preheat oven with
enamel shelf in lower
shelf position.
Canned pasta
Ravioli
400 gHigh
2 mins 30 secs Place in a heatproof
bowl and cover. Place
on base and stir halfway.
Macaroni cheese 2 mins 30 secs
Spaghetti 3 mins
Canned puddings
Rice Pudding 400 gHigh 2 mins
Place in a heatproof
bowl and cover. Place
on base and stir halfway.
Custard 400 gHigh 2 mins
Place in a heatproof
bowl and cover. Place
on base and stir halfway.
Canned soups
Condensed 295 g
High
4-5 mins
Place in a heatproof
bowl and stir in one can
of water. Cover and
place on base stirring
halfway.
Healthy option 415 g3 mins
Place in a heatproof
bowl and cover. Place
on base and stir halfway.
Luxury/vegetable/
broth
400 g /
415 g3 mins
Creamed 400 g3 mins
Chilled soups
1 Portion 250 ml
High
2 mins 30 secs Place in a heatproof
bowl and cover. Place on
base and stir halfway.
2 Portions 500 ml 4 mins 30 secs
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
92
93 93
92
Food Weight /
Quantity
Power
Level
Time to Select
(approx)
Instructions /
Guidelines
Canned vegetables
Baked beans 200 g
High
1 min 30 secs
Place in a heatproof
bowl and cover.
Place on base and
stir halfway.
415 g2 mins 30 secs
Baked beans with
sausages 415 g 2 mins 30 secs
Broad beans 300 g 2 mins
Butter beans 210 g 1 min 30 secs
Carrots, baby 300 g Combi 1 4 mins
Green beans 400 g 5 mins
Mushrooms 285 g
High
2 mins
Peas, mushy 300 g 2 mins
Peas, petit pois 290 g 2 mins
Peas, garden 290 g 2 mins
Peas, marrowfat 300 g
Combi 1
6 mins
Sweetcorn 200 g 3 mins
330 g 5 mins
Tomatoes 400 g 5 mins
Plated meal - Chilled
Small - child portion
1 Combi 1
4-5 mins Cover and place on
base.
Large -
adult portion 7 mins
Drinks
1 Mug cold milk 235 ml
High
2 mins 30 secs Place in a heatproof
mug/jug on base.
Stir halfway and after
reheating.
1 Jug cold milk 568 ml
(1 pint) 4 mins
1 Mug cold coffee/
tea / milky coffee 235 ml 1 min 20 secs
Savoury pastry products - precooked pastries reheated by microwave will
have a soft base.
Pasties/slices
150 g High 1 min 30 secs Place in glass dish on
base.
150 g Combi 6
7-8 mins
Place on glass tray
on wire shelf in lower
shelf position.
300 g (2)Combi 5
Reheating Charts
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
94
95 95
94
Food Weight /
Quantity
Power
Level
Time to Select
(approx)
Instructions /
Guidelines
Savoury pastry products - precooked pastries reheated by microwave will
have a soft base.
Meat pies
150 g High 1 min -
1 min 30 secs
Place on a plate on the
base of oven.
165 g Combi 5 4-5 mins Remove product from foil
container and place on
glass tray on wire shelf
in lower shelf position.
300 g (2) 7-8 mins
200 g
Combi 5
6-7 mins
550 g 12 mins
Quiche
170 g Combi 5 5 mins Remove product from foil
container and place on
glass tray on wire shelf
in lower shelf position.
400 g Combi 9 7 mins
Sausage roll x 1 150 g High 1 min 30 secs Place in glass dish on
base.
Combi 6 6-7 mins
Snack size
sausage roll x 5 300 g Combi 6 9-10 mins
Place on glass tray on
wire shelf in lower shelf
position.
Puddings and desserts - where microwave only is involved transfer food
from foil container to a similar sized heatproof dish
Bread &
butter pudding 500 g Combi 6 18-19 mins
Place on glass tray on
wire shelf in lower shelf
position.
Chilled custard 500 g High 3 mins 30 secs
Place in large jug. Cover
and place on base stir
halfway.
Chilled rice
pudding
125 g High 1 min Place on base.
400 g Combi 6 12-13 mins
Place on glass tray on
wire shelf in lower shelf
position.
Fruit crumble 540 g Combi 8 13-15 mins Place on wire shelf in
lower shelf position.
Fruit pie - large 600 g 220 °C 18-20 mins
Remove product from
foil container and place
on the glass tray on
wire shelf in lower shelf
position.
Fruit pie -
Individual x 1High 20 secs Place in glass dish on
base. Remove foil.
Reheating Charts
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
94
95 95
94
Food Weight /
Quantity
Power
Level
Time to Select
(approx)
Instructions /
Guidelines
Mince pies - x 2 110 g High 10- 20 secs Place on micro-safe plate
on base. Remove foil.
Pancakes 500 g Combi 1 8 mins
Pierce packet and
place on glass tray on
wire shelf in lower shelf
position.
Spotted dick 105 g Combi 1 1 min 30 secs
Pierce lm lid and place
on glass tray on wire
shelf in lower shelf
position.
Sponge pudding -
large 300 g
Combi 1
5 mins Pierce lm lid and place
on glass tray on wire
shelf in lower shelf
position.
Sponge pudding -
Individual 95 g 2 mins
Christmas pudding - Do not leave unattended as overheating can cause the
food to ignite.
Small/slice 100 g
Combi 1
1 min 40 secs Pierce lm lid and place
on glass tray on wire
shelf in lower shelf
position.
Medium 400 g 4 mins
Large 800 g 6 mins
Ready meals - Chilled. Transfer food from foil container to a similar
sized heatproof dish. Healthy eating options will only slightly brown on
combination because of the lower fat content.
Cauliower
cheese 350 g Combi 7 13-14 mins
Remove lid. Place on
glass tray on wire shelf in
lower shelf position.
Cottage/
shepherds pie
450 g
Combi 4
13 mins Remove lid. Place on
glass tray on wire shelf in
lower shelf position.
1.5 kg 25 mins
Fish/veg bake
450 g High or 6 mins Place on base.
Combi 4 14 mins Remove lid. Place on
glass tray on wire shelf in
lower shelf position.
720 g Combi 7 17-18 mins
Onion bhajis/
samosas 240 g Combi 12 14-15 mins
Place on enamel shelf in
lower shelf position. Turn
halfway.
Reheating Charts
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
96
97 97
96
Food Weight /
Quantity
Power
Level
Time to Select
(approx)
Instructions /
Guidelines
Lasagne
450 g High or 4 mins Place on base.
Combi 4 12-13 mins Place on glass tray on
wire shelf in lower shelf
position.
700 g Combi 5 21-23 mins
1.5 kg Combi 4 21-22 mins
Macaroni cheese 450 g Combi 7 8-9 mins
Chilled mashed
potato 450 g Combi 1
7-8 mins Pierce lid and place on
base. Stir halfway.
Carrot and swede
mash 8 mins
Spring rolls x 4 240 g Combi 6 8-9 mins
Place on glass tray on
wire shelf in lower shelf
position.
Ready meals - Frozen.
Transfer food from foil container to a similar sized heatproof dish. Remove
any covering/lid lm lid.
Cauliower
cheese 400 g Combi 9 25 mins
Place on glass tray on
wire shelf in lower shelf
position.
Cottage/sh/
shepherds pie 400 g
High or 12 mins Place on base.
Combi 6 25 mins
Place on glass tray on
wire shelf in lower shelf
position.
Lasagne/
cannelloni 400 g
High or 10 mins Place on base.
Combi 6 24-26 mins
Place on glass tray on
wire shelf in lower shelf
position.
Macaroni cheese 400 g
High or 8-10 mins Place on base.
Combi 9 18 mins
Place on glass tray on
wire shelf in lower shelf
position.
Quorn®
Burgers 200 g (4) Combi 1 8 mins Place on glass tray on
wire shelf in lower shelf
position.
Escalopes 240 g (2) Combi 7 9-10 mins
Nuggets 300 g Combi 7 9-10 mins
Fishless ngers 200 g 7-8 mins
Sausages 300 g (6) Grill 1 15 mins
Place on enamel shelf in
upper shelf position, turn
halfway.
Reheating Charts
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
96
97 97
96
Food Weight /
Quantity
Power
Level
Time to Select
(approx)
Instructions /
Guidelines
Bread
Part-baked
baguettes 220 g (2) Combi 12 6 mins
Place on glass tray on
wire shelf in middle shelf
position.
Part-baked garlic
baguette/ciabatta 215 g Combi 6 10-11 mins
Garlic doughballs
x 12 165 g Combi 6 9 mins
Bacon and pork - from raw - Caution: Hot fat! Remove accessories with care.
Bacon rashers 300 g (8)
Combi 1 5 mins
Place on glass tray on
wire shelf in lower shelf
position.
Grill 1 10 mins Place on enamel shelf
in upper shelf position.
Gammon steaks
x 2 500 g Combi 1 9 mins
Place on glass tray on
wire shelf in lower shelf
position.
Pork joint -
230 °C
Followed
by 180 °C
for 20 mins
then 35 mins
per 500 g
Preheat oven. Place
joint on enamel shelf
in lower shelf position.
Stand for 10 mins after
cooking and before
carving.
Pork loin steaks 500 g (5) Grill 1 16-18 mins
Place on enamel shelf
in upper shelf position.
Turn halfway.
Gammon joint -180 °C
30 mins per
500 g plus
30 mins extra
Preheat oven. Place
joint on enamel shelf in
lower shelf position.
Reheating Charts
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
98
99 99
98
Food Weight /
Quantity Power
Level Time to Select
(approx)
Instructions /
Guidelines
Beans & pulses - should be pre-soaked in cold water overnight (boiling water
split yellow peas) except lentils which do not need to be pre-soaked.
Chick peas 250 g High then
Simmer
10 mins
then 40 mins Use 600 ml (1 pt)
boiling water in a large
casserole dish with lid.
Cover. Place on base.
Lentils 250 g High 12 mins
Split yellow
peas 250 g High then
Simmer
10 mins
then 30 mins
Beef - Caution: Hot fat! Remove dish with care. Recommended temperatures
for beef are: Rare 60 °C; medium 70 °C; well done 80 °C.
Beef burgers
(fresh) 227 g (2)
Grill 1
14 mins Place on enamel shelf in
upper shelf position. Turn
halfway.
Beef burgers
(frozen raw) 227 g (4) 15 mins
Joint -
230 °C
followed by
180 °C
20 mins per 450 g
followed by Rare:
15 mins Medium:
25 mins Well
done: 35-40 mins
Preheat oven. Place on
enamel shelf in lower shelf
position. Turn halfway.
Mince 500 gHigh then
Medium
10 mins
then 15 mins
Place in micro safe dish
with enough stock to cover
meat. Add seasonings.
Cover and place on base.
Stir halfway.
Rump /
sirloin 195 gGrill 1
Medium: 9 mins
Well done: 14 mins
Place on enamel shelf in
upper shelf position. Turn
halfway.
Beef - Caution: Hot fat! Remove dish with care.
Stewing
steak
1 kg -
2 kg Combi 11 1 hour -
1 hour 30 mins
Place steak (450 g -
675 g) in a casserole dish
with lid. Add stock (min.
400 ml) and vegetables.
Cover, place on base and
stir halfway.
Steak with
carrots
230 g -
250 gSteam 1 11-13 mins
Place the steak on the
trivet on the enamel shelf
in lower position. Place the
carrots on the glass tray
on wire shelf in the upper
shelf position. Fill water
tank.
Cooking Charts
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
98
99 99
98
Food Weight /
Quantity
Power
Level
Time to Select
(approx)
Instructions /
Guidelines
Chicken from raw - caution: Hot fat! Remove accessory with care.
Breasts,
boneless
and skinless
300 g (2)
Combi 1
11-12 mins Place on plastic trivet on
glass tray on wire shelf
in the lower shelf
position.
600 g (4)13-14 mins
600 g (4)Combi 12 25 mins Place on enamel shelf in
lower shelf position.
Breaded chicken 350 g Combi 4 12 mins
Place on glass tray on
wire shelf in the lower
shelf position.
Chicken legs 1.0 kg
Combi 12
35-40 mins
Place on enamel shelf
in lower shelf position.
Turn halfway.
Drumsticks/
thighs 600 g (6) 22 mins
Place on enamel shelf
in upper shelf position.
Turn halfway.
Kiev (fresh) 260 g (2) Combi 4 8 mins
Place on glass tray on
wire shelf in the lower
shelf position.
Whole Chicken - Combi 10 14-15 mins
per 450 g
Place chicken breast
side down on an
upturned saucer in glass
dish on base of oven.
Turn halfway.
Chicken with
Potatoes
320 g -
400 gSteam 1 10 mins then
30 mins
Place chicken on the
trivet on the enamel
shelf in lower shelf
position. Cook for 10
minutes. Then add the
potatoes to the oven on
the wire shelf in upper
position for an additional
30 minutes. Fill water
tank, rell after 30
minutes cooking time.
Cooking Charts
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
100
101 101
100
Food Weight /
Quantity Power
Level Time to Select
(approx)
Instructions /
Guidelines
Eggs - Poached
1 Egg 45 ml
water
High then 1 min 10 secs Place water in a
shallow dish and heat for
1st cooking time on base of
the oven.
Add egg (size 3).
Pierce yolk and white.
Cover.
Cook for 2nd cooking
time.
Then leave to stand for
1 minute.
Medium 1 min
2 Eggs 90 ml
water
High then 1 min 40 secs
Medium 1 min 30 secs
4 Eggs 180 ml
water
High then 3 mins
Medium 3 mins
Eggs - Scrambled. Use microwave safe bowl.
1 Egg
-High
30 secs then
30 secs
Add 1 tbsp of milk for
each egg used.
Beat eggs, milk and knob
of butter together.
Place bowl on base.
Cook for 1st cooking time
then stir.
Cook for 2nd cooking time
stirring halfway then stand
for 1 minute.
2 Eggs 50 secs then
20 secs
4 Eggs
1 min
30 secs then
1 min 20 secs
Fish - Fresh from raw
Lightly
dusted
llets
270 g (2) Combi 6 11-12 mins
Place on glass tray on wire
shelf in lower shelf position.
Breaded
Fillets 320 g (2) Combi 6 12-14 mins
Cakes 290 g (2) Combi 6 13-15 mins
Fillets
280 g
Medium
7 mins Place in glass dish. Add 1
tbsp (15 ml) water. Cover with
pierced cling lm and place
on base of oven.
700 g8-9 mins
Steaks 300 g (4) Combi 10 10 mins Place on glass tray on wire
shelf in lower shelf position.
Whole x 1 225 g -
300 gHigh 4 mins
Place in glass dish and pierce
skin. Add 30 ml of liquid.
Cover with pierced cling lm
and place on base of oven.
Whole x 2 500 g -
600 gCombi 10 15-17 mins Place on glass tray on wire
shelf in lower shelf position.
Cooking Charts
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
100
101 101
100
Food Weight /
Quantity
Power
Level
Time to Select
(approx)
Instructions /
Guidelines
Fish - frozen from raw.
Breaded
llets 220 g (2) Combi 5 10 mins Place on glass tray on
wire shelf in lower shelf
position. Turn halfway.
Cakes 270 g (2) Combi 6 18 mins
Fish
ngers
110 g (4)
Combi 5
6-8 mins Place on glass tray on
wire shelf in lower shelf
position.
230 g (8) 8-10 mins
Fillets 200 gCombi 1 8-10 mins
Place on plastic trivet on
glass tray on wire shelf in
middle shelf position.
Scampi 280 gCombi 5 10 mins Place on glass tray on
wire shelf in lower shelf
position.
Boil in
the bag 150 gHigh 6 mins
Place bag sauce side
down in a glass dish.
Pierce top. Shake bag
halfway through.
Fruit - Peel, slice, chop into even sized pieces.
Baked apple
-cored x 1
Combi 1
3-4 mins Place on glass tray on
wire shelf in lower shelf
position.
Apples - stewed 500 g 8 mins
Apricots-stewed 300 g 4-5 mins
Pears - stewed 500 g 7 mins
Plums - poached 400 g High 6 mins
Add 300 ml (½ pt) of
water. Only half ll dish.
Cover. Place on base.
Plums - stewed 400 g
Combi 1 7 mins
Place on glass tray on
wire shelf in lower shelf
position.
Rhubarb
- stewed 500 g
Duck - Caution: Hot fat! Remove dish with care.
Duck breast
llets 400 g 200 °C 30 mins Preheat oven. Prick the
skin and place on enamel
shelf in lower shelf
position.
Duck, whole -190 °C 25 - 27 mins
per 450 g
Crispy duck -
reheat 370 g 230 °C 20 mins
Preheat oven and place
duck on enamel shelf in
lower shelf position.
Cooking Charts
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
102
103 103
102
Food Weight /
Quantity Power
Level Time to Select
(approx)
Instructions /
Guidelines
Lamb - from raw - Caution: Hot Fat! Remove accessory with care.
Joint - 180 °C
Medium: 25
mins per 450 g
plus 15 mins
Preheat oven. Place joint on
enamel shelf in lower shelf
position. Once cooked allow the
joint to stand for 10 minutes -
this will make the joint easier to
carve.
or Well done:
30 mins per
450 g plus
20-25 mins.
Loin/ leg
steaks 600 g (4) Grill 1
Medium:
16-17 mins
Well Done:
19-20 mins
Place on enamel shelf in upper
shelf position. Turn halfway.
Chops/
cutlets 340 g (4) Grill 1
Medium:
10-12 mins
Well Done:
14-16 mins
Place on enamel shelf in upper
shelf position. Turn halfway.
Casserole/
stewing
Lamb
1 kg -
2 kg Combi 11 1hr 20 mins -
1hr 30 mins
Place lamb (450 g - 675
g) in a casserole dish, add
stock (minimum 400 ml) and
vegetables, cover with lid and
place on base. Stir halfway.
Pasta. Use 3 litre (6 pt) large bowl
Fusilli/
macaroni/
penne
200 g
High
12 mins
Use 550 ml (1 pint) boiling
water. Add 15 ml oil. Cover. Stir
halfway.
Linguine/
tagliatelle 200 g 12 mins Use 700 ml (1¼ pt) boiling
water. Add 15 ml oil. Cover. Stir
halfway.
Spaghetti 250 g 8-10 mins
Pizza - Fresh chilled - N.B. Remove all packaging. Pizzas will have a soft
base if cooked by microwave only.
Deep pan 385 g
Combi 4
8-9 mins
Place pizza directly on wire
shelf in middle shelf position
Thin and
crispy
245 g 6 mins
290 g 7 mins
475 g 9 mins
Pizza - Frozen - N.B. Remove all packaging.
Deep pan 385 g Combi 4 12 mins
Place directly on wire shelf in
middle shelf position.
Individual
deep 320 g (2) Combi 5 11 mins
Thin and
crispy 335 g Combi 4 9-10 mins
Cooking Charts
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
102
103 103
102
Food Weight /
Quantity
Power
Level
Time to Select
(approx)
Instructions /
Guidelines
Porridge N.B. Use a large bowl.
1 serving
30 g oats
150 ml
(¼ pt) milk
High
2 mins
Place on base and stir
halfway.
2 servings
50 g oats
275 ml
(½ pt) milk
3 mins 30 secs
4 servings
150 g oats
550 ml
(1 pt) milk
6 mins 30 secs
Potato products part cooked - Frozen
Croquettes/
smiley faces
300 g
Combi 12
10-12 mins
Place on enamel shelf in
upper shelf position. Turn
halfway.
Hash browns 12-14 mins
Oven fries 16 mins
Potato wedges 230 °C 17 mins
Sweet potato
fries 230 °C 15 mins
Wafes Combi 12 10-12 mins
Rice - Use 3 litre (6 pt) large bowl
Basmati
250 g
High
10 mins
Use 550 ml (1 pt) boiling
water. Cover and stir
halfway.
Easy cook
long grain 10 mins
Long grain
white 12 mins
Steam rice
pouch Combi 1 3-4 mins Place pouch on base.
Sausages from raw - Caution: Hot Fat! Remove accessory with care.
Thick 454 g (8)
Grill 1
12-13 mins Place on enamel shelf in
upper shelf position. Turn
halfway.
Thin 375 g (12) 10 mins
Turkey
Breasts,
boneless and
skinless
300 g (2)Combi 1 11 mins
Place on plastic trivet on
glass tray on wire shelf in
lower shelf position.
Whole Combi 10 12-13 mins
per 450 g
Place breast down in a
glass roasting dish on an
upturned saucer on base
of oven. Turn halfway.
Cooking Charts
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
104
105 105
104
Cooking Charts
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
Food Weight /
Quantity Power
Level Time to Select
(approx)
Instructions /
Guidelines
Fresh vegetables
Asparagus 200 g
Combi 1
5 mins
Place on plastic trivet on
glass tray on wire shelf
in lower shelf position.
Baby corn 200 g 7 mins
Broad beans 200 g 6 mins
Runner beans 150 g 6 mins
Beetroot 450 g 13 mins
Broccoli 250 g 7 mins
Brussel sprouts 200 g 6 mins
Butternut squash 300 g7 mins
Cabbage - sliced 300 g10 mins
Carrots - sliced 200 g7 mins
Cauliower -
orets 400 g8 mins
Courgettes 200 g8 mins
Corn on the cob 2 x 300 g12-14 mins
Parsnips 300 g7 mins
Parsnips -
par-boiled 300 g5 mins
Peas 200 g5-6 mins
Potatoes - boiled 500 g13 mins
Potatoes -
par-boiled 500 g10 mins
Jacket potatoes-
250 g each
x 1
High
6-7 mins
Place on glass tray on
the base, pierce skin.
x 2 11-13 mins
x 4 23 mins
x 6 30 mins
then 10 mins
x 1
Combi 4
15 mins Place on the glass tray
on the wire shelf in the
lower shelf position.
x 2 23 mins
x 4 28 mins
x 6 35 mins
Spinach 200 g
Combi 1
4 mins
Sugar snap peas 200 g7 mins Place on plastic trivet
on enamel shelf in
middle shelf position.
Swede - cubed 350 g12 mins
Sweet potato 400 g10-13 mins
Turnip 300 g10 mins
Fresh vegetables - Steamed
Asparagus 200 g
Steam 1
8 mins Place plastic trivet on
enamel shelf in middle
shelf position.
Baby corn 200 g8 mins
Broad beans 200 g8 mins
104
105 105
104
Cooking Charts
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
Food Weight /
Quantity
Power
Level
Time to Select
(approx)
Instructions /
Guidelines
Fresh vegetables - Steamed
Runner beans 150 g
Steam 1
10-12 mins
Place on plastic trivet
on enamel shelf in
middle shelf position.
Beetroot 250 g15-17 mins
Broccoli 250 g12 mins
Brussel sprouts 200 g11 mins
Butternut squash 300 g15 mins
Cabbage - sliced 300 g15 mins
Carrots - sliced 200 g8-10 mins
Cauliower - orets 250 g10-12 mins
Courgettes 250 g12-14 mins
Corn on the cob x 2 30 mins
Parsnips-sliced 200 g9 mins
Peas 200 g5-6 mins
Potatoes - boiled 500 g25 mins
Potatoes -
par-boiled 500 g8 mins
Spinach 200 g5-6 mins
Sugar snap peas 160 g8 mins
Swede - cubed 300 g30 mins
Sweet potato 400 g15 mins
Turnip 200 g15 mins
Frozen vegetables
Battered onion rings 250 g 230 °C 20 mins Place on enamel shelf
in upper shelf position.
Beans - broad 200 g
Combi 1
6 mins
Place on plastic
trivet on glass
tray on wire shelf in
middle position.
Beans - green 200 g 6 mins
Broccoli - orets 250 g 7 mins
Carrots - sliced 200 g 5 mins
Cauliower 250 g 8-9 mins
Mixed vegetables 200 g 6 mins
Peas 200 g 5 mins
Soya beans 200 g 4 mins
Steam vegetables 160 g 6 mins
Sweetcorn 200 g 6 mins
106
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106
The best way to convert a family
favourite dish is to nd a similar recipe
in a cookery book to give you a guide to
the correct method and timings to use.
Oven microwave output powers are set
by an IEC standard. 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
Microwave or Medium Microwave
and select the same cooking time
suggested, however check the progress
of the food during cooking and adjust
the time if necessary.
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 minutes per lb (450 g).
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 minutes on medium power for
4 servings will become 40 minutes
on medium power for 6 servings.
When doubling a recipe from
4 to 8, add on half the original
cooking time, i.e. 30 minutes on
Medium Microwave for 4 servings
will become 45 minutes on Medium
Microwave 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
minutes on Medium Microwave
for 4 servings will become 15-20
minutes on Medium Microwave for
2 servings.
Using Recipes from Other Books
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 avours.
When cooking for one it often makes
sense to cook for two and plate up
both meals. Freeze one meal for a
later date.
106
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106
Sweet Potato Soup
Pea & Watercress Soup
Stuffed Mushrooms
ingredients
Serves 4
1 medium onion,
coarsely chopped
1 tbsp olive oil
2 cloves garlic, crushed
700 g sweet potatoes,
peeled and chopped
1 large red pepper,
deseeded and chopped
700 ml vegetable stock
150 ml coconut milk
salt and pepper
Dish: 1 x large casserole dish
with lid
Fill water tank
ingredients
Serves 4
1 tbsp olive oil
1 onion, roughly chopped
1 garlic clove, crushed
1 medium potato,
cut into small chunks
1 litre vegetable stock
300 g frozen peas
100 g watercress
Leaves from 2 mint springs,
plus extra to garnish
100 ml double cream
Dish: 1 x large casserole dish
with lid
ingredients
Serves 4
2 streaky bacon rashers
25 g grated cheese
½ tsp French mustard
50 g fresh breadcrumbs
1 egg
4 tbsp (60 ml) milk
1 tbsp (15 ml) fresh parsley,
chopped
salt and pepper
250 g at mushrooms,
approx 2.5 cm (1”) in diameter,
stalks removed
2 thin slices of cheddar cheese
Dish:s 1 x small bowl,
1 x large plate
Accessory: Glass tray, wire shelf
Fill water tank
1. Place the onion, oil and garlic into a large casserole dish. Place on
the base of the oven and cook on Combi 1 for 4 minutes.
2. Add the sweet potato and pepper. Cook on Combi 1 for
10 minutes. Add stock, cover and cook on Medium Microwave for
20 minutes, or until the potatoes are soft, stirring halfway. Allow to
cool slightly. Place in liquidiser and puree until smooth.
3. Stir in the coconut milk and season to taste. Heat on Medium
Microwave for 3 minutes, or until piping hot.
1. Place oil in a large casserole dish, add onion and garlic. Cover,
place on the base of the oven and cook on Medium Microwave
for 4 minutes.
2. Add the potato, stock and 250 ml of water, cook on Medium
Microwave for 8 minutes.
3. Scatter in the peas and watercress, stir, cover then cook on High
Microwave for 4 minutes. Add the mint leaves and blitz with a
hand blender until smooth. Stir in the cream and season to taste.
1. Cook bacon rashers on a plate on Combi 1 for 2 minutes. When
cool, chop into small pieces.
2. In a small bowl, mix together grated cheese, bacon, mustard and
breadcrumbs. Add beaten egg, milk, parsley and seasoning and
mix until well combined.
3. Fill mushroom cavities with mixture. Cut cheese slices into 1 cm
squares and place on top of lling.
4. Place mushrooms on the glass tray on wire shelf and cook in the
middle shelf position on Combi 1 for 6 minutes, then Grill 1 for
3 minutes or until cheese starts to melt and mushrooms are just
cooked.
Soups and Starters
108
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108
Onion & Feta Tarts
Red Pepper & Mushroom Bruschetta
ingredients
Serves 6
320 g ready rolled pu pastry
30 ml (2 tbsp) olive oil
150 g peeled and sliced onions
25 g pine nuts
75 g feta-type cheese in
small pieces
25 g black olives,
stoned and chopped
25 g sun-dried tomatoes
(in oil or rehydrated),
roughly chopped
10 g capers
salt and pepper
Fresh oregano to garnish
Dish: 1 x Pyrex® bowl
Accessory: Enamel shelf
Fill water tank
ingredients
Serves 4
200 g or 3-4 large at mushrooms
1 tbsp olive oil
8 slices ciabatta
25 g softened butter beaten
with 1 chopped clove of garlic
150 g jar roasted red peppers,
sliced if necessary
125 g rm goat’s cheese
Dish: 1 x Pyrex
®
bowl
Accessory: Wire shelf
Fill water tank
1. Roll out the puff pastry and cut out 6 circles, each about 10 cm
diameter. Refrigerate the pastry for 30 minutes.
2. Put the oil and onion in a Pyrex® bowl. Cook on Combi 1 for
8 minutes.
3. Preheat oven on Convection 220 °C.
4. Add the pine nuts, cheese, olives, sun-dried tomatoes and capers
to the onions. Season. Place 6 pastry circles on the lined enamel
shelf and prick them with a fork. Divide the mixture between the
six pastry circles.
5. Cook the tartlets on lower shelf position Convection 220 °C for
10-12 minutes or until golden. Garnish with fresh oregano.
1. Slice mushrooms, place in a bowl and drizzle with olive oil. Place
on base of oven and cook on Combi 1 for 5 minutes. Leave to
cool slightly.
2. Spread one side of each slice of ciabatta with garlic butter. Place
the ciabatta slices on the wire shelf in upper shelf position and
toast on Grill 1 for 4 minutes.
3. Layer mushrooms and pepper on top of ciabatta slices. Cut the
goat’s cheese into 8 slices and put one slice on top of each stack.
Place wire shelf in upper shelf position and cook on Combi 10 for
9 minutes.
Olive & Anchovy Bites
ingredients
Makes 40 - 45
115 g plain our
115 g chilled butter, diced
115 g mature cheddar,
nely grated
50 g can anchovy llets in oil,
drained and roughly chopped
50 g pitted black olives,
roughly chopped
½ tsp cayenne pepper
sea salt
Accessory: Enamel shelf
1. Place the our, butter, cheese, anchovies, olives and cayenne
pepper in a food processor and pulse until mixture forms a rm
dough. Cover the dough. Chill for 20 minutes.
2. Preheat oven on Convection 200 °C.
3. Roll out the dough thinly on a lightly oured surface. Divide the
dough in two. Cut the dough into 5 cm wide strips, then cut across
each strip in alternate directions to make triangles.
4. Transfer onto enamel shelf, cook in the lower shelf position on
Convection 200 °C for 8-10 minutes until golden. Repeat with
another portion of dough. Cool on a wire rack. Sprinkle with sea
salt.
Soups and Starters
108
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108
Fish cooks very well by microwave as it
stays moist and the lingering sh smells
left in conventional ovens are avoided.
When is Fish Cooked?
Fish is cooked when it akes easily and
becomes opaque.
For sh 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 Microwave for 20 minutes.
Wipe out oven with a dry cloth.
Whole Fish
If cooking 2 whole sh together, they
should be arranged head to tail for even
cooking. Large whole sh must have the
tail and head shielded halfway through
cooking with smooth pieces of tin foil
secured with cocktail sticks.
Arranging
Thin llets of sh 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 pierced cling lm or lid.
Liquid
Fresh sh should always be sprinkled
with 30 ml (2 tbsp) of lemon juice, white
wine or water. When cooking frozen sh,
add liquid as above for even cooking.
Do not sprinkle salt onto sh before
cooking as this may make the sh dry.
Noise
During cooking, popping sounds may be
heard. This is due to moisture trapped
between the esh, particularly with oily
sh such as salmon and mackerel. This
can be minimised when cooking if the
skin and esh is pierced several times
with a cocktail stick.
Fish
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110
Thai Steamed Trout
Pesto Baked Cod
Mediterranean Fish Bake
ingredients
Serves 2
2 trout llets,
approx 140 g each
2 cloves of garlic, nely chopped
1-2 small red chilli,
nely chopped
1 lime, zest and juice
4 spring onions, nely chopped
2 tbsp light soy sauce
Dish: 1 x shallow Pyrex® dish
Accessory: Wire shelf
Fill water tank
ingredients
Serves 4
1 aubergine, cubed
1 red onion, chopped
1 orange pepper, cut into chunks
1 courgette, sliced
30 ml oil
2 lemons
4 x 175 g cod llets
60 ml pesto
250 g cherry tomatoes
Accessory: Enamel shelf
ingredients
Serves 4
juice of ½ lemon
100 g fresh pesto sauce
salt and pepper
4 x 175 g thick cut
haddock or cod llets
700 g 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
1 tbsp (15 ml) extra virgin olive oil
100 g black olives,
chopped (optional)
lemon wedges and crisp
green salad, to serve
Dish: 1 x large Pyrex®
rectangular dish
Accessory: Wire shelf
Fill water tank
1. Place sh llets into a shallow dish, sprinkle the remaining
ingredients on the top of the sh.
2. Place dish on wire shelf in the middle shelf position, and cook on
Combi 1 for 7 minutes, or until the sh is cooked through. Serve
with rice.
1. Preheat oven on Convection 200 °C. Scatter the aubergine on
the enamel shelf and cook on Convection 200 °C for 5 minutes in
the middle shelf position.
2. Add the red onion, pepper, courgette, olive oil and the juice of
1 lemon to the enamel shelf. Season and shake well to coat. Cook
on Convection 200 °C for a further 15 minutes in the middle shelf
position.
3. Meanwhile, slice the remaining lemon thinly. Brush the tops of
each of the cod llets with pesto and arrange the lemon slices on
top.
4. Remove the enamel shelf from the oven, add the tomatoes and
place the cod on top of the vegetables. Bake for a nal 15 minutes
on Convection 200 °C in the lower shelf position until the sh is
cooked through.
1. Mix lemon juice, pesto and seasoning together and spoon over
the sh in a large Pyrex® rectangular dish. Leave to marinade in
the fridge for 1-2 hours.
2. Cut vegetables into even sized chunks and toss with the garlic
and oil. Place in dish on the wire shelf in lower shelf position and
cook on Combi 3 for 30 minutes. Rell water tank. Cook on
Combi 3 for a further 10 minutes.
3. Scatter the black olives over the vegetables and place the sh and
marinade on top of the vegetables. Cook on Combi 6 for 15-20
minutes or until cooked through.
Fish
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110
Fish
Coconut Fish Curry
Salmon with Mango Salsa
ingredients
Serves 4-5
1 onion, chopped
1 red pepper,
deseded and cubed
200 ml coconut milk
1 tomato, chopped
1 tbsp curry paste
juice of ½ lemon
600 g coley or pollock, cubed
salt and pepper
Dish: 1 x Pyrex® casserole dish
with lid
ingredients
Serves 4
4 salmon llets, each 100 g -150 g
Marinade
3 tbsp (45 ml) white wine
1 garlic clove, crushed
2.5 cm (1”) fresh root ginger,
nely grated
Mango Salsa
2 red chillies,
seeds removed, thinly sliced
100 g peeled,
cooked prawns
4 spring onions, thinly sliced
1 small garlic clove,
nely chopped
1 ripe but rm avocado,
peeled and chopped
½ ripe mango, peeled and
chopped
1 lime, juice of
Dish: 1 x shallow Pyrex® dish
Fill water tank
1. Sweat the chopped onion with the cubed pepper in the casserole
dish, covered on High Microwave, for 4-5 minutes.
2. Add the coconut milk, the peeled and chopped tomato, the curry
paste and lemon juice; Cook on High Microwave for 3 minutes
before adding the sh cut into cubes. Cover and cook on High
Microwave for 6-7 minutes, stirring halfway through cooking time.
3. Season to taste before serving.
1. Mix the marinade ingredients together. Pour marinade over
salmon in a shallow Pyrex® dish and leave to marinate for
2-3 hours in the fridge.
2. Mix all the salsa ingredients together and chill in fridge.
3. Place the salmon in the Pyrex® dish directly on base of oven.
Cook on Steam 1 for 30 minutes. Rell water tank. Cook on
Steam 1 for a further 10-15 minutes.. Serve salmon with the salsa.
Steamed Mussels with Garlic
ingredients
Serves 2
900 g mussels (weight in shells)
1 tbsp (15 ml) olive oil
1 onion nely chopped
2 garlic cloves, crushed
150 ml (¼ pt) dry white wine
1 bunch at-leaf parsley,
nely chopped
Dish: 1 x large rectangular
Pyrex® dish
Accessory: Wire shelf
Fill water tank
1. Scrub mussels and pull off any beards discarding any broken or
open shells.
2. Place oil, onion and garlic in a large rectangular Pyrex® dish, cover
with pierced cling lm. Place on base of oven and cook on High
Microwave for 2 minutes. Add wine and cook on High Microwave
for 3 minutes.
3. Add the mussels and cook on Steam 1 for 8-10 minutes on wire
shelf in lower shelf position.
4. Discard any unopened shells. Add the parsley and stir before
serving.
112
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112
Defrosted Joints
If the meat has previously been frozen,
ensure it is properly thawed before
cooking by microwave.
Fat
Large amounts of fat absorb microwave
energy and can cause the meat next to
it to overcook. Always choose pieces of
meat that aren’t excessively fatty.
Arranging
Thin llets of sh 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 pierced cling lm or lid.
Tips
Braised and stewed meat cooked in a
microwave has a slightly rm 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 - Cover with a plain piece
of kitchen towel to minimise splatter.
Cook on High Microwave for approx.
50 seconds per rasher, or until desired
crispness is achieved.
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 or upturned saucer to
lift them out of their juices.
Meat & Poultry
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112
Meat & Poultry
Moussaka
ingredients
Serves 4
1 medium (250 g) potato
1 tsp (5 ml) oil
2 cloves of garlic, crushed
1 medium onion, chopped
350 g fresh lamb mince
400 g can of tomatoes
2 tbsp (30 ml) tomato puree
1 large aubergine, sliced
1 bay leaf
1 tsp fresh thyme
1 tsp dried oregano
½ tsp cinnamon
Salt and pepper
For the topping
2 eggs
150 ml (½ pt) single cream
100 g cheddar cheese, grated
25 g Parmesan cheese, grated
Dish: 1 x large casserole dish
with lid,
1 x large shallow Pyrex® dish
Accessory: Wire shelf
Fill water tank
1. Pierce skin of potato and cook on Medium Microwave for 7-9
minutes, leave to cool slightly then slice. Place oil, garlic and
onion in a casserole dish.
2. Place on wire shelf in lower shelf position and cook on Combi
1 for 3 minutes. Add lamb, tomatoes, purée, herbs, season and
mix well. Remove wire shelf from oven. Cover and cook on High
Microwave for 10 minutes on base of oven.
3. Place aubergine in a Pyrex® dish with 3 tbsp water. Place on the
base and cook on Steam 1 for 5 minutes.
4. For the topping, whisk eggs, cream and cheddar together. Arrange
half the aubergine slices in the base of dish and spoon over half
the lamb mixture and potato slices, repeat process again. Spread
the cheese mixture over the top and sprinkle with Parmesan
cheese.
5. Place on wire shelf in lower shelf position and cook on Combi 10
for 15-18 minutes or until topping is puffed and golden.
Layered Chicken
ingredients
Serves 4
2 boneless and skinless chicken
breasts
1 tbsp lemon juice
1 tsp fresh thyme
½ tbsp olive oil
salt and pepper
375 g ready made pu pastry
125 g jar of red peppers, drained
100 g ripe brie
1 egg, beaten to glaze
2 tbsp freshly grated parmesan
Dish: 1 x shallow dish
Accessory: Plastic trivet, glass
tray, wire shelf, enamel shelf
Fill water tank
1. Slice the chicken breasts into strips and place between plastic lm
and atten using a rolling pin. 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.
2. Place the chicken on the plastic trivet on the glass tray on wire shelf
in the middle shelf position. Cook on Combi 1 for
10 minutes. Remove chicken from the plastic trivet and allow to
cool slightly.
3. Roll out pastry to a 25 cm x 25 cm square. Place ½ of the chicken
on the centre third of the pastry. Cover with ½ of the peppers, then
all of the brie followed by the rest of the peppers and nally the
remaining chicken.
4. Brush the edges of the pastry with beaten egg and draw up the
two longer sides together over the lling and press the edges rmly
together to seal. Flute the edges.
5. Preheat the oven empty on Convection 200 °C. Transfer the pastry
onto the lined enamel shelf and brush with beaten egg. Sprinkle
with parmesan cheese. Cook on Convection 200 °C for 15-20
minutes in lower shelf position until the pastry is crisp and golden.
Toad in the Hole
ingredients
Serves 4
150 g plain our
½ tsp salt
2 eggs
150 ml (¼ pt) milk
150 ml (¼ pt) water
1-2 tbsp (15-30 ml) oil
450 g sausages
Dish: 1 x Pyrex® bowl,
1 x oblong tin 27 cm x 22 cm
Accessory: Enamel shelf
1. Preheat oven on Convection 220 °C.
2. Sift our and salt in a bowl. Add eggs and half the liquid. Beat until
smooth and gradually stir in remaining liquid.
3. Put oil and sausages in the tin and place on enamel shelf in lower
shelf position.
4. Cook on Convection 220 °C for 15 minutes on the enamel shelf
in lower shelf position.
5. Pour in the batter and cook on Convection 220 °C for a further
20 minutes or until the batter is well risen and golden brown.
114
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114
Lasagne
ingredients
Serves 4
Meat Sauce
1 onion, chopped
1 clove garlic, crushed
1 tsp oil
400 g can chopped
tomatoes
150 ml red wine
2 tbsp (30 ml) tomato puree
1 tsp mixed herbs
500 g beef mince
salt and pepper
Lasagne
1 quantity of White Pouring
White Sauce (see page 134)
100 g grated cheese
1 tsp mustard
salt and pepper
250 g fresh lasagne
50 g Parmesan cheese, grated
Dish: 1 x large Pyrex® casserole
dish with lid,
1 x large rectangular dish
1. Place onion, garlic and oil in a casserole dish. Place on base
of oven and cover. Cook on Medium Microwave for 3 minutes.
Place all other meat sauce ingredients in the casserole dish. Stir
well.
2. Cover, cook on High Microwave for 10 minutes. Then Medium
Microwave for 15-20 minutes or until cooked.
3. Add mustard and grated cheddar cheese to white sauce and
cover the base of the dish with a layer of white sauce, then a layer
of lasagne, then a layer of meat mixture. Continue with a layer of
lasagne then meat, ending with a layer of white sauce. Sprinkle
parmesan cheese over the top.
4. Place on the base of the oven and cook on Combi 8 for
10 minutes. Then Grill 1 for 5 minutes or until golden brown.
Shepherd’s Pie
Bolognese
ingredients
Serves 4
1 kg potatoes,
peeled and cubed
2 tbsp (30 ml) milk
1 medium onion, chopped
2 carrots, chopped
25 g butter
350 g lamb, minced
275 ml (½ pt) hot lamb stock
1 tbsp (15 ml) worcestershire sauce
1 tbsp (15 ml) gravy thickening
1 tbsp (15 ml) tomato puree
salt and pepper
50 g cheese
Dish: 1 x Pyrex® casserole dish
with lid, 1 x shallow dish
Accessory: Wire shelf
ingredients
Serves 4
1 onion, chopped
1 clove garlic, crushed
1 tsp oil
400 g can chopped tomatoes
150 ml red wine
30 ml (2 tbsp) tomato puree
1 tsp mixed herbs
500 g beef mince
salt and pepper
Dish: 1 x large Pyrex® casserole
dish with lid
Fill water tank
1. Place potatoes in a casserole dish with 3 tbsp water. Cover with
lid, place on base of oven and cook on Medium Microwave for
15-18 minutes until soft. Drain and mash well with the milk.
2. Place onion, carrots and butter into a shallow dish. Place on
base of oven and cook on Medium Microwave for 5 minutes
or until soft. Add minced meat to vegetables. Then add stock,
worcestershire sauce, gravy thickening and tomato puree and
season to taste.
3. Cook on High Microwave for 15 minutes then spread potato on
top of the meat, using a fork to make a pattern on top. Sprinkle
with cheese.
4. Place dish on wire shelf in lower shelf position and cook on
Combi 10 for approximately 20 minutes or until top is crisp and
golden.
1. Place onion, garlic and oil in a casserole dish and cook on
Combi 1 for 3 minutes.
2. Place all other ingredients in the casserole dish. Stir well.
Cover, cook on High Microwave for 10 minutes. Then Medium
Microwave for 15-20 minutes or until cooked.
3. Variation: Chilli Con Carne add 400 g can red kidney beans
drained, 5-10 ml (1-2 tsp) chilli powder and 1 diced green pepper
with the onion, garlic and oil.
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Chicken Pasanda
ingredients
Serves 4
3 cardamom pods
1/2 cinnamon stick
1/2 tsp (3 ml) cumin seeds
1 tsp (5 ml) garam masala
1 tsp (5 ml) chilli akes
2.5 cm fresh root ginger, grated
1 clove of garlic, crushed
25 g ground almonds
3 tbsp (45 ml) natural yoghurt
600 g chicken breast, cubed
1 tbsp (15 ml) olive oil
2 medium onions, nely chopped
150 ml single cream
2 tbsp (30 ml) fresh coriander,
chopped
Dish: 1 x Pyrex® casserole dish
with lid, 1 x large Pyrex® bowl
1. Place the cardamom, cinnamon, cumin, garam masala, chilli,
ginger, garlic, almonds and yoghurt into a Pyrex® bowl. Add
chicken and stir well. Leave to marinate in the fridge for 2-3 hours.
2. Place oil and onions in a Pyrex® casserole dish. Place on base of
oven and cook on High Microwave for 2 minutes.
3. Stir chicken into onions. Cook on Medium Microwave for
15 minutes. Stir. Cook for a further 10-15 minutes on Simmer
Microwave. Stir in cream and coriander and cook on Medium
Microwave for 3 minutes or until hot.
Madras Curry
ingredients
Serves 4
15 ml (1 tbsp) oil
1 large onion, sliced
3 cloves garlic, crushed
10 ml (2 tsp) ground coriander
3 ml (½ tsp) chilli powder,
ground cardamom, ground cloves
15 ml (1 tbsp) garam masala
15 ml (1 tbsp) ground turmeric
5 ml (1 tsp) ground cumin
25 g our
15 ml (1 tbsp) tomato puree
450 g shoulder of lamb,
cubed
juice of 1 lemon
5 ml (1 tsp) sugar
pinch of salt
450 ml (3/4 pt) hot stock
Dish: 1 x large Pyrex® casserole
with lid
Fill water tank
1. Place the oil, onion and garlic in a large Pyrex® casserole dish.
Place on base of oven and cook on Steam 1 for 3 minutes.
2. Blend in all the spices and stir in the our and tomato puree. Add
all other ingredients and blend in hot stock. Cover and cook on
Combi 11 for 1 hour - 1 hour 30 minutes, or until meat is tender.
3. Serve with boiled rice and lemon or lime wedges and poppadoms.
Glazed Gammon
ingredients
Serves 4
900 g unsmoked gammon
joint, cold water to cover
1 onion, peeled
4 whole cloves
10 peppercorns
3 tbsp (45 ml) honey
2 tbsp (30 ml) orange juice
15 g demerara sugar
1 tbsp (15 ml) dijon mustard
12 whole cloves
Dish: 1 x large Pyrex® casserole
dish with lid, 1 x small bowl
Accessory: Enamel shelf
1. Place gammon in a large Pyrex® casserole dish. Stud the onion
with cloves and peppercorns and add to the dish. Cover with
water. Place on base of oven and cook on High Microwave for
15 minutes then Medium Microwave for 15-20 minutes per 450 g,
or until cooked. Drain.
2. In a small bowl, mix together the honey, juice, sugar and mustard.
Cook on High Microwave for 1 minute. Leave to cool.
3. Remove the gammon rind. Score the fat in a lattice pattern and
stud the gammon with cloves. Brush over half of the glaze. Place
gammon on enamel shelf in lower shelf position and cook on
Combi 12 for 10-15 minutes until golden spreading over the
remaining glaze halfway through cooking time.
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Marinated Chicken Breasts
ingredients
Serves 4
4 x chicken breasts 600 g
boneless and skinless
Suggested Marinades:
Ginger and Soy
10 ml (2 tsp) sesame oil
30 ml (2 tbsp) light soy sauce
15 ml (1 tbsp) white wine
1 garlic clove, crushed
5 ml (1 tsp) fresh root ginger,
grated
Lemon and Honey:
2 lemons, juice and zest
30 ml (2 tbsp) honey
1 garlic clove, crushed
Lemon and Thyme:
1 lemon, juice and zest
45 ml (3 tbsp) white wine
thyme, 4-5 sprigs
Sesame and Honey:
30 ml (2 tbsp) honey
15 ml (1 tbsp) dark soy sauce
25 g toasted sesame seeds
Dish: 1 x shallow Pyrex® dish
Accessory: Wire shelf
Fill water tank
1. Mix the selected marinade ingredients together. Pour marinade
over chicken directly in shallow Pyrex® dish and leave to marinate
for 2-3 hours in the fridge.
2. Place the dish on the wire shelf in the middle shelf position. Cook
chicken on Combi 1 for 18-20 minutes, or until the chicken is
cooked through.
Creamy Chicken Gratin
ingredients
Serves 4
350 g leeks, trimmed
25 g butter
25 g plain our
300 ml (½ pt) milk
225 g cooked chicken, chopped
100 g ham, chopped
150 g gruyere cheese, grated
salt and pepper
Dish: 1 x large casserole dish,
1 x square Pyrex® dish
Accessory: Wire shelf
Fill water tank
1. Slice the leeks and place in a casserole dish with the butter.
Place on base of oven and cook on Combi 1 for 6 minutes or until
softened.
2. Add the our and mix well. Stir in the milk and heat on High
Microwave for 4-5 minutes or until thickened stirring halfway. Add
the chicken, ham and cheese then season and mix well.
3. Pour into the dish. Place on wire shelf in lower shelf position and
cook on Combi 5 for 15-20 minutes or until piping hot and golden.
Coq Au Vin
ingredients
Serves 4
100 g streaky bacon, chopped
1 tsp mixed herbs
1 clove garlic, crushed
4/5 chicken portions approx,
1 kg in weight, skin removed
salt and pepper
100 g button mushrooms
300 g whole shallots, peeled
2 tbsp (30 ml) brandy
275 ml (½ pt) red wine
150 ml (¼ pt) chicken stock
cornour to thicken
parsley, chopped
Dish: 1 x large Pyrex® casserole
dish with lid
1. Place bacon, herbs and garlic in a large Pyrex® casserole dish.
Place on base of oven and cook on High Microwave for
2 minutes.
2. Place remaining ingredients in casserole dish and cover. Place on
base of oven and cook on Combi 11 for 1 hour 30 minutes or until
cooked through.
3. Skim off any excess fat. Thicken using a little cornour mixed with
water. Serve sprinkled with chopped parsley
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Sticky Ribs
ingredients
Serves 4
800 g pork spare ribs
150 ml (¼ pt) water
For the glaze
150 g orange marmalade
preferably shred less or ne shred
25 g dark muscovado sugar
100 ml fresh orange juice
5 cm (2 inch) piece fresh root
ginger, peeled and coarsely grated
5 tbsp (75 ml) tomato ketchup
2 tbsp (30 ml) white wine vinegar
Dish: 1 x rectangular dish
20 cm x 25 cm (8" x 10"),
1 x large bowl
Accessory: Wire shelf
Fill water tank
1. Place the ribs in a single layer in rectangular dish with the water.
Place on base of oven and cook on Combi 1 for 10 minutes.
Drain.
2. Meanwhile, mix together all the ingredients for the glaze in a large
bowl. Place on base of oven and cook on High Microwave for
5 minutes.
3. Pour glaze over ribs and place dish on wire shelf in lower shelf
position. Cook on Combi 6 for 15 minutes. Turn halfway and
baste.
Spicy Lamb Tagine
ingredients
Serves 6
¾ tbsp (10 ml) ground ginger
½ tsp coarsely ground black pepper
1½ tsp ground cinnamon
¾ tbsp (10 ml) turmeric
15 ml (1 tbsp) paprika
½ tsp chilli powder/akes
800 g cubed boneless lamb
2 tbsp (30 ml) oil
300 g onions, chopped
2 crushed garlic cloves
½ tsp salt
150 g sliced carrots
150 g ready to eat dried
apricots, chopped
40 g sultanas or seedless raisins
65 g toasted aked almonds
¾ tbsp (10 ml) honey
150 ml (¼ pint) tomato juice
400 g can chopped
tomatoes
300 ml (½ pint) vegetable stock
Dish: 1 x large bowl,
1 x Pyrex® casserole
Fill water tank
1. Put spices into bowl and mix well. Add lamb and evenly coat with
spices.
2. Place oil, onions and garlic in a casserole dish. Place on base of
oven and cook on Combi 1 for 5 minutes.
3. Add lamb mixture and mix thoroughly. Stir in remaining ingredients
and cover. Cook on Combi 11 for 1-1½ hours or until tender, stir
halfway.
Pesto Chicken Crumble
ingredients
Serves 4
500 g new potatoes, halved
3 tbsp (45 ml) pesto
1 tbsp (15 ml) oil
1 onion, nely chopped
4 x 125 g boneless skinned
chicken breasts, cut into strips
400 g can chopped tomatoes
2 tbsp tomato puree
4-5 drops Tabasco sauce
175 g fresh white breadcrumbs
1 garlic clove, nely chopped
50 g Parmesan cheese, grated
Dish: 1 x Pyrex® casserole dish
with lid, 1 x shallow oval Pyrex®
Accessory: Wire shelf
1. Place potatoes in a casserole dish with 45 ml (3 tbsp) water.
Cover, place on base of the oven and cook on High Microwave
for 7-8 minutes. Drain. Stir the pesto into the potatoes and put
aside to keep warm.
2. Place oil and onion in a shallow oval dish and cook on High
Microwave for 2-3 minutes to soften the onion. Add chicken,
cover and cook on Medium Microwave for 4 minutes. Add the
tomatoes, tomato puree and the Tabasco to the chicken. Cover
and cook on Medium Microwave for 3 minutes. Stir and cook for
a further 5-6 minutes on Medium Microwave. Add potatoes.
3. Mix the breadcrumbs with the garlic and Parmesan cheese and
sprinkle over the chicken. Place dish on wire shelf in lower shelf
position and cook on Combi 7 for 10–11 minutes until heated
through and golden brown in colour.
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Chicken Casserole
ingredients
Serves 4
4 x 225 g boneless skinless
chicken breasts cut into small
chunks
50 g plain our
1 tbsp (15 ml) oil
15 g butter
1 garlic clove, crushed
4 shallots, chopped
150 g mushrooms, sliced
1 tbsp (15 ml) Dijon mustard
200 ml hot chicken or
vegetable stock
200 m dry white wine
225 g baby new potatoes, halved
225 g baby carrots
100 g asparagus tips
100 g shelled, fresh or
frozen broad beans
3 tbsp (45 ml) double cream
2 tbsp (30 ml) mixed fresh
parsley and tarragon, chopped
Crusty bread, to serve
Dish: 1 x large Pyrex® casserole
dish with lid
Accessory: Wire shelf
1. Coat chicken with our and place in fridge. Place oil, butter, garlic,
shallots and mushrooms into a Pyrex® casserole dish with lid.
Place on base of the oven and cook on High Microwave for
3 minutes.
2. Stir in Dijon mustard and add chicken. Then stir in stock and wine.
Add potatoes and carrots.
3. Cover casserole, place on wire shelf in lower shelf position
and cook on Combi 11 for 50 minutes stirring halfway. Stir in
asparagus, broad beans and cream and cook on Combi 11 for a
further 10-15 minutes on the wire shelf in the lower shelf position.
Stir in herbs and serve with crusty bread.
Pork & Potato Bake
ingredients
Serves 4
225 g carrots, sliced
3 celery sticks, sliced
1 tsp vegetable oil
4 boneless pork chops
1 tbsp (15 ml) English mustard
1 onion, nely chopped
25 g butter
15 g our
300 ml (½ pt) milk
salt and pepper
450 g potatoes, peeled
and nely sliced
Dish: 1 x shallow Pyrex® dish,
1 x large bowl
Accessory: Wire shelf
1. Mix the carrots, celery and oil together in the shallow dish. Cover,
place on the base of the oven and cook on High Microwave for
4-5 minutes. Arrange the chops in a single layer on top of the
vegetables, spread mustard over evenly.
2. Make onion sauce by cooking the onion with half the butter on
High Microwave for 2-3 minutes in a large bowl. Add the our and
stir well. Gradually add the milk and cook on High Microwave for
1 minute 30 seconds. Stir and cook for a further 1-2 minutes or
until thick and cooked. Season to taste.
3. Pour sauce over chops. Arrange potato slices on top, cover
and cook on High Microwave for 5 minutes. Uncover, dot with
remaining butter. Place on wire shelf in lower shelf position and
cook on Combi 10 for 25-30 minutes or until potatoes are golden.
Croque Monsieur
ingredients
Serves 2
4 slices bread, buttered
1 tsp Dijon mustard
2 slices smoked ham
100 g sliced cheese
Accessory: Wire shelf
1. Preheat oven on Grill 1. Place the bread, buttered side up on the
wire shelf in the upper shelf position and cook on Grill 1 for
3-4 minutes or until it starts browning.
2. 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.
3. Place back on the wire shelf in upper shelf position and cook on
Combi 5 for 1½ -2 minutes or until the cheese has melted.
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Pork with Herby Dumplings
ingredients
Serves 4
2 tbsp (30 ml) oil
1 medium onion, chopped
1 green pepper, deseeded and
chopped
225 g carrots, sliced
450 g lean pork, cubed
2 tbsp (30 ml) seasoned our
1 bay leaf
1 tsp dried sage
salt and pepper
300 ml (½ pt) dry cider
Dumplings
175 g self raising our
75 g suet
pinch of salt
5 ml (1 tsp) mustard powder
15 ml (1 tbsp) fresh parsley,
chopped
150 ml (¼ pt) cold water
Dish: 1 x large Pyrex® casserole
dish with lid, 1 x bowl
Accessory: Wire shelf
Fill water tank
1. Place oil, onion, green pepper and carrots in a casserole dish.
Place on base of oven and cook on Combi 1 for 6 minutes. Toss
pork in seasoned our and add to onion mixture.
2. Stir in all other ingredients. Place on wire shelf in lower shelf
position, cover and cook on Combi 11 for 1 hour or until pork is
tender.
3. Whilst cooking make the dumplings by combining the our, suet,
salt, mustard and parsley in a bowl. 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 Combi 11 for 15 minutes or until
dumplings are cooked through.
Greek Lamb Stew
Normandy Style Chicken
ingredients
Serves 4
700 g lamb llet, cut into chunks
2 onions, chopped
1 red chilli
2 cloves garlic, crushed
1 sprig rosemary
275 ml (½ pt) white wine
400 g can chopped
tomatoes
10 black olives, sliced
100 g linguine, broken into
small pieces
150 g feta cheese cubed
1 tbsp fresh mint chopped
Dish: 1 x Pyrex® casserole dish
with lid
Accessory: Wire shelf
Fill water tank
ingredients
Serves 4
800 g chicken llets
2 shallots
40 g butter
1 glass of white wine or cider
salt and pepper
4 large apples
4 tbsp double cream
sauce thickener
2 tbsp Calvados
Dish: 1 x Pyrex® dish
25 cm (10”) diameter
1. Place the lamb and onion in a casserole dish. Place on wire shelf
in lower shelf position and cook on Combi 1 for 10 minutes.
2. Split the chili along its length leaving the top intact, (remove
seeds) - this adds avour to the stew without too much heat. Stir
the chilli, garlic, rosemary, wine and tomatoes into the lamb, cover.
Cook on Low Microwave for 40 minutes stirring halfway.
3. Stir in the black olives and linguine and continue to cook on Low
Microwave for a further 15 minutes or until the linguine is cooked.
Remove the chilli and rosemary, and discard. Stir in feta cheese
and mint before serving.
1. Cut the chicken llets into pieces. Sweat the chopped shallots
in butter, covered, for 2 minutes on High Microwave. Add the
chicken pieces, the white wine or cider, salt, pepper and the
apples, peeled, cored and cubed. Cover and cook on High
Microwave for 14-16 minutes, stirring halfway through cooking
time.
2. Drain the chicken pieces and keep them to one side, covered
in aluminium foil. Add the cream and the sauce thickener with
Calvados in the dish and cook, uncovered, a further 3-4 minutes
on High Microwave.
3. Season to taste and put the chicken pieces back into the sauce.
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Bacon & Potato Bake
ingredients
Serves 4
1 kg baking potatoes,
peeled and halved
1 onion, nely chopped
225 g smoked back
bacon, cut into strips
225 g brie
150 ml (¼ pt) single cream
Dish: 1 x large Pyrex® casserole
dish with lid, 1 x bowl,
1 x shallow Pyrex® dish
Accessory: Wire shelf
1. Place potatoes in a casserole dish with lid with 45 ml (3 tbsp)
water. Cover, place on the base of the oven and par-boil on High
Microwave for 10 minutes. Slice thickly.
2. Place onion and bacon in bowl and cook on High Microwave for
3 minutes. Stir halfway. Chop cheese into chunks. Layer half the
potatoes in the buttered shallow dish. Scatter over half of the
onion, bacon and cheese. Lightly season with salt and pepper.
Repeat layers, then pour cream evenly over the top.
3. Place on the wire shelf in the lower shelf position and cook on
Combi 5 for 15-20 minutes or until golden brown.
Chicken & Stilton Pie
ingredients
Serves 4
25 g butter
200 g leeks, sliced
50 g plain our
450 ml (¾ pt) milk
150 g stilton
350 g cooked chicken, cubed
250 g pu pastry
1 egg, beaten
Dish: 1 x Casserole dish,
1 x shallow Pyrex® dish
Accessory: Wire shelf
Fill water tank
1. Place the butter and leeks in a casserole dish. Place on the
base of the oven and cook on High Microwave for 8 minutes or
until soft. Add the our, stir well then gradually add the milk and
cook on High Microwave for 4 minutes or until the sauce has
thickened.
2. Preheat the oven on Convection 190 °C. Finely chop the cheese
and add to the sauce, mix in the chicken. Pour the mixture into a
shallow Pyrex® dish. Roll the pastry for a lid and place on top of
the chicken mixture. Brush with beaten egg.
3. Place dish on wire shelf in lower shelf position and cook on
Combi 3 for 4 minutes then Combi 9 for 16 minutes, or until
cooked and browned.
Hungarian Goulash
ingredients
Serves 4
700 g braising steak, cubed
50 g seasoned our
1 large onion
1 red pepper, deseeded and chopped
400 g canned, chopped tomatoes
175 g mushrooms, chopped
600 ml (1 pt) hot beef stock
3 tbsp (45 ml) tomato puree
2 tbsp (30 ml) paprika
5 ml (1 tsp) sugar
4 tbsp (60 ml) soured cream
Dish: 1 x large Pyrex® casserole
dish with lid
1. Toss meat in the our.
2. Combine all ingredients except the soured cream in a large Pyrex®
casserole dish. Cover, place on the base of the oven and cook on
Low Microwave for 40-50 minutes or until the meat is tender.
3. Remove from oven and immediately stir in the soured cream.
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Sweet Potato Crisps with Tomato Salsa
Carrot and Chickpea Traybake
Carrot Hummus
1. Rinse and dry the sweet potatoes, cut into 3 mm slices, sprinkle
with salt and oil.
2. Preheat oven on Convection 220 °C. Spread out sweet potatoes
on enamel shelf in the middle shelf position. Cook on Convection
220 °C for 5-8 minutes, turn and cook for a further 5-8 minutes.
3. To make the salsa. Mix chopped tomatoes with honey, salt,
pepper, chilli, lime juice and zest in a bowl. Serve with the sweet
potato crisps.
1. Preheat oven on Convection 220 °C. Tip the chickpeas onto the
enamel shelf. Peel and cut the carrots lengthways, then add to the
chickpeas.
2. Drizzle with olive oil and toss to coat everything well. Sprinkle
the spices over the chickpeas and carrots along with the crushed
garlic. Season well.
3. Cook on Convection 220 °C on the enamel shelf in the lower
shelf position for 30 minutes, until carrots are tender.
1. Preheat oven on Convection 200°C.
2. Mix the spices, oil and honey together in a small bowl. Put the
carrots and garlic onto the enamel shelf in the lower shelf position.
Add the spice mixture and toss together. Cook on Convection
200 °C for 20-25 minutes until the carrots are soft. Add a Steam
Shot (see page 51 of Operating Instructions) for 3 minutes
halfway through cooking time.
3. Tip the hot carrots into a bowl of a food processor and add the rest
of the ingredients. Blend well into a smooth paste.
4. Allow to cool and serve slightly warm or chilled.
ingredients
Serves 4
2 x 400 g tinned chickpeas, drained
750 g carrots
30 ml olive oil
5 g cayenne pepper
5 g cumin
5 g cumin seeds
2 garlic cloves, crushed
Accessory: Enamel shelf
ingredients
Serves 2
2 sweet potatoes, peeled
pinch salt
30 ml olive oil
Salsa:
100 g chopped tomatoes
30 ml honey
pinch salt
pinch pepper
5 g chilli powder
1 lime, juice and zest
Dish: 1 x Pyrex® bowl
Accessory: Enamel shelf
ingredients
5 g cumin seeds
5 g ground coriander
30 ml olive oil
5 ml honey
700 g carrots, peeled and chopped
2 cloves of garlic
1 lemon, juice and rind
1 orange, juice and rind
60 ml tahini
2 g salt
Dish: 1 x small Pyrex® bowl
Accessory: Enamel shelf
Fill water tank
Gratin Dauphinois
ingredients
Serves 4-6
1 clove of garlic, halved
700 g potatoes, halved
salt and pepper
pinch nutmeg
150 ml (¼ pt) double cream
25 g butter
Dish: 1 x shallow Pyrex® dish
20 cm (8”)
Accessory: Wire shelf
Fill water tank
1. Rub halves of garlic around inside of dish and discard. Place
potatoes in dish with 45 ml (3 tbsp) water. Place on base of the
oven and par-boil on Combi 1 for 10-12 minutes. Drain. Slice
thinly.
2. Layer the potato slices in the dish, seasoning with salt, pepper
and nutmeg between each layer. Pour the cream evenly over the
top of the potatoes and dot with butter.
3. Place dish on wire shelf in lower shelf position and cook on
Combi 10 for 25 minutes or until potatoes are cooked.
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Mexican Potatoes
ingredients
Serves 4
700 g potatoes, cut into cubes
1 tbsp olive oil
1 onion, nely chopped
1 garlic clove, nely chopped
½ tsp mild chilli powder
½ tsp paprika
1 tsp cumin
½ tsp cayenne
Dish: 1 x shallow Pyrex® dish
Accessory: Plastic trivet, glass
tray, wire shelf
Fill water tank
1. Place potatoes on plastic trivet on glass tray on wire shelf in the
middle shelf position, cook on Combi 1 for 8 minutes.
2. Place oil and onion into shallow Pyrex® dish, place on the base
and cook on Combi 1 for 6 minutes, add garlic and spices and
cook on Combi 1 for 1 minute.
3. Drain the potatoes and tip into the onion mix. Mix well, place
Pyrex® dish on wire shelf in middle shelf position and cook on
Combi 5 for 20 minutes.
Cauliower Cheese
ingredients
Serves 4
1 cauliower, orets
25 g butter
25 g our
½ tsp French mustard
300 ml (½ pt) milk
seasoning to taste
Topping:
100 g grated cheese
25 g breadcrumbs
Dish: 1 x shallow Pyrex® dish,
1 x jug
Accessory: Plastic trivet, glass
tray, wire shelf
Fill water tank
1. Place cauliower orets on plastic trivet on glass tray on wire shelf
in middle shelf position. Cook on Combi 1 for 10 minutes. Drain.
Melt butter in a jug on High Microwave for 50 seconds. Stir in
our and mustard. Cook for a further 10-20 seconds. Add milk
gradually. Stir well and season. Cook on High Microwave for
3-4 minutes or until sauce is thick and bubbling. Stir halfway. Stir
in 90 g grated cheese.
2. Put the cauliower in a shallow Pyrex® dish. Pour the sauce over
the cauliower. Top with remaining cheese and breadcrumbs.
Place dish on wire shelf in lower shelf position and cook on
Combi 5 for 10-15 minutes. or until golden brown.
Ratatouille
ingredients
Serves 4
1 aubergine, sliced
1 courgette, sliced
1 onion, sliced
1 green pepper, cut into chunks
1 red pepper, cut into chunks
1 clove of garlic,
peeled and crushed
400 g can of tomatoes
salt and pepper to taste
Dish: 1 x large Pyrex® casserole
dish
Fill water tank
1. Combine all ingredients in a casserole dish. Place on base of the
oven and cook on Combi 1 for 20-25 minutes, or until vegetables
are soft. Stir halfway through cooking time.
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Sides
Steamed Carrots with Orange, Cumin and Thyme
Steamed Courgettes with Tomato and Chilli
Steamed Mangetout with Citrus Butter
ingredients
Serves 4-5
1 pinch sugar
¼ orange, nely grated zest
1 pinch cumin seeds
15 ml thyme
60 g unsalted butter, softened
500 g carrots
Accessory: Wire shelf, enamel
shelf, glass tray, plastic trivet
Fill water tank
ingredients
Serves 4-5
1 clove garlic, chopped
½ red chilli, deseeded nely
chopped
2 sun-dried tomatoes in oil, drained
and nely chopped
60 g unsalted butter
600 g courgettes
Accessory: Wire shelf, enamel
shelf, plastic trivet, glass tray
Fill water tank
ingredients
Serves 4-5
½ lemon, nely grated zest
15 ml lemon juice
seasoning
60 g unsalted butter
300 g mangetout
Accessory: Plastic trivet, enamel
shelf, wire shelf, glass tray
Fill water tank
1. Use a pestle and mortar, to press sugar, zest, cumin seeds and
thyme together. Then add the butter and mix well. Spoon the
mixture onto a sheet of greaseproof paper and roll into a cylinder,
twisting both ends to seal. Place in the fridge to rm up.
2. Wash, peel and slice carrots. Place half sliced carrots on the glass
tray on the wire shelf in the upper shelf position. Place remaining
carrots on the plastic trivet on enamel shelf in the lower shelf
position. Cook on Steam 1 for 18 minutes, until carrots are tender.
Slice the avoured butter, and serve the carrots with butter melted
over the top.
1. Use a pestle and mortar, to press garlic, chilli and sun-dried
tomatoes to a paste. Add butter and mix well. Spoon the mixture
onto a sheet of greaseproof paper and roll into a cylinder, twisting
both ends to seal. Place in the fridge to rm up.
2. Wash and slice the courgettes and place half courgettes on the
glass tray on the wire shelf in the upper shelf position. Place
remaining courgettes on the plastic trivet on enamel shelf in the
lower shelf position. Cook on Steam 1 for 16-17 minutes, until
soft. Slice the avoured butter, and serve the courgettes with
butter melted over the top.
1. Mix all ingredients except the mangetout together. Spoon the
mixture onto a sheet of greaseproof paper and roll into a cylinder,
twisting both ends to seal. Place in the fridge to rm up.
2. Wash and trim the mangetout and place half of the mangetout on
the glass tray on the wire shelf in the upper shelf position. Place
remaining mangetout on the plastic trivet on enamel shelf in the
lower shelf position. Cook on Steam 1 for 13 minutes, until tender.
Slice the avoured butter, and serve the mangetout with butter
melted over the top.
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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 45 ml
(3 tbsp) water.
If cooking potatoes with other
vegetables, only cook with other root
vegetables.
Never add salt to vegetables before
microwaving. Remember the avour
of microwaved vegetables is much
better than boiled.
Always cook vegetables in a dish that
is a suitable size. Use at dishes not
basins. Always cover with microwave
cling lm 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 cauliower should be cooked
upside down on Medium Microwave
for approx. 10 minutes with 90 ml
(6 tbsp) water.
Jacket Potatoes
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 200 g - 250 g.
Before Cooking
Wash potatoes and prick skins several
times. Spread around edge of oven
base.
After Cooking
Remove from oven and wrap in
aluminium foil to retain the heat. Leave
to stand for 5 minutes.
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Vegetarian
Black Bean Cottage Pie
Mushroom Stroganoff
Tabbouleh Stuffed Peppers
ingredients
Serves 4
1 onion, nely chopped
15 ml olive oil
250 g frozen soya mince
2 garlic cloves, crushed
5 ml ground cumin
10 ml mild chilli powder
400 g tinned black beans, drained
400 g tinned chopped tomatoes
750 g sweet potatoes, peeled and
chopped
75 g soured cream
50 g feta cheese
Dish: 2 x Pyrex® casserole dish
with lid, 1 x Pyrex® rectangular dish
25 x 18 cm
Accessory: Enamel shelf
ingredients
Serves 4
1 bunch spring onions, nely sliced
20 ml olive oil
250 g basmati rice
100 g spinach
1 large onion, chopped
600 g mixed mushrooms, sliced
2 cloves of garlic, crushed
10 ml smoked paprika
200 ml hot vegetable stock
150 ml sour cream
15 ml fresh tarragon, chopped
Dish: 2 x large Pyrex® casserole
dish with lid
ingredients
Serves 2
75 g bulgur wheat
½ red onion, nely diced
2 tomatoes, nely diced
15 ml hazelnuts, roughly chopped
1 lemon, juiced
½ bunch coriander, chopped
½ bunch parsley, chopped
4 large red peppers
olive oil
50 g feta cheese, crumbled
100 ml natural yoghurt
Dish: 1 x Pyrex® casserole dish
with lid
Accessory: Enamel shelf
1. In a large Pyrex® casserole dish with lid, cook the onions and oil
on High Microwave for 5 minutes. Add the soya mince, garlic and
spices and cook for on High Microwave for a further 3 minutes.
Add the black beans and tomatoes and cook on High Microwave
for 5 minutes.
2. Cook the sweet potatoes in a large casserole dish lled with
boiling water on High Microwave for 10-15 minutes until
completely tender. Drain well, then mash the sweet potatoes. Stir
in the sour cream and feta to the mash.
3. Add the mince mixture to a shallow Pyrex® dish and top with the
mash mixture. Place dish on the enamel shelf in the lower shelf
position. Brown on Grill 1 for 20-30 minutes.
1. Add the spring onions and half of the oil to a Pyrex® casserole
dish with lid. Heat on High Microwave for 1 minute and 30
seconds. Add the rice to the casserole dish with 500 ml boiling
water and cook on High Microwave for a further 10 minutes.
2. Drain the excess liquid and tip rice mixture back into the dish. Add
the spinach, cover with lid to allow the spinach to wilt and to keep
rice warm while stroganoff is cooking.
3. Add remaining oil, onion, mushrooms, garlic and paprika to a
casserole dish with lid. Cook on High Microwave for 5 minutes.
Add the vegetable stock and cook on High Microwave for a
further 10 minutes until thickened.
4. Add the sour cream and the tarragon, serve with the rice.
1. Cook the bulgur wheat in a large casserole dish with a lid, with
750 ml boiling water on High Microwave for 10 minutes. Drain
and mix with the red onion, tomatoes, hazelnuts, half the lemon
juice, coriander and parsley.
2. Preheat oven on Convection 180 °C.
3. Cut the tops off the peppers, reserving them. Remove all of the
pith and seeds from inside. Take a little slice off the bottom so that
they sit at, but try not to make a hole.
4. Divide the tabbouleh mixture between the peppers, put their lids
back on and drizzle with a little olive oil.
5. Put peppers on enamel shelf in the middle shelf position and cook
on Convection 180 °C for 30 minutes until tender.
6. For the dressing, put the feta, yoghurt and remaining lemon juice
in a food processor with 1-2 tbsp water, and whizz. Remove the
pepper lids, add the dressing then replace the lids.
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Asparagus & Ricotta Flatbreads
Halloumi Curry
Spaghetti Puttanesca Grill
ingredients
Serves 2
7 g dried yeast
3 g sugar
200 g spelt our
150 g strong bread our
15 g salt
30 ml olive oil
200 g asparagus
100 g peas
½ bunch mint leaves, chopped
200 g ricotta
10 g parmesan, grated
1 clove of garlic, crushed
1 lemon, zested
1 pinch nutmeg
1 pinch black pepper
Dish: 1 x Pyrex® jug
2 x large bowls
1 x small bowl
Accessory: Enamel shelf
ingredients
Serves 2
450 g halloumi cheese, cubed
60 ml oil
6 cloves of garlic, crushed
2 red onions, diced
2 red peppers, diced
5 ml salt
5 ml ground turmeric
5 g cumin seeds
1 lemon, juice and rind
Dish: 1 x Pyrex® casserole dish
with lid
Accessory: Enamel shelf
ingredients
Serves 4
300 g spaghetti
300 g Tenderstem broccoli, chopped
45 ml oil
3 garlic cloves, peeled and nely
chopped
30 g capers, drained
pinch chilli akes
100 g pitted green olives, chopped
2 x 400 g tinned tomatoes
25 g breadcrumbs
25 g parmesan cheese, grated
Dish: 2 x Pyrex® casserole dish
with lid, 1 x Pyrex® shallow dish
Accessory: Enamel shelf
1. Snap the woody bases off the asparagus. Add to a bowl with the
peas and 300 ml water. Cook on High Microwave for 4 minutes.
Drain and set aside to cool. Add mint leaves, lemon juice and a
drizzle of olive oil. Toss to combine.
2. Put the yeast, sugar and 220 ml luke warm water in a jug and stir
thoroughly. Allow to stand for a few minutes.
3. Sift the ours and salt into a bowl, then incorporate the yeast mix.
Stir in the oil and turn the dough out onto a lightly oured surface
and knead for 5 minutes until smooth. Return to the bowl, prove
in the oven on Convection 40 °C for 30 minutes until doubled in
size.
4. Remove dough from oven and knead for a few more minutes to
knock it back. Then divide the dough into two and shape each
piece into a ball.
5. Preheat oven to Convection 210 °C. Flatten the dough with the
palm of your hand, using a oured rolling pin, roll each into a wide
at base about 23-30 cm long. Place onto lined enamel shelf,
then brush dough with oil. Bake on Convection 210 °C for 8-10
minutes with the enamel shelf in the middle position. Turn halfway,
remove when the bread is puffed and golden. Leave to cool.
6. Put 4 mint leaves, cheeses, oil, garlic, lemon zest, salt, nutmeg
and pepper in a small bowl and stir to combine.
7. Spread the ricotta mix onto the atbreads, then top with the
asparagus and pea mix.
1. Preheat the oven to Convection 220 °C. Cook the halloumi
with 30 ml oil on the enamel shelf in the middle shelf position on
Convection 220 °C for 15-20 minutes. Set aside on a plate.
2. Add 30 ml oil, garlic and onion to casserole dish cover and cook
on High Microwave for 2 minutes. Add the red pepper, salt,
turmeric, cumin seeds, lemon zest, juice and 300 ml water. Stir
and cook for a further 10 minutes on High Microwave without a lid.
3. Remove from oven and use a stick blender to purée the mixture
into a smooth paste, add the halloumi and heat on High Microwave
for 1-2 minutes.
1. Cook the spaghetti with 900 ml boiling water in a casserole dish
with lid on High Microwave for 6 minutes. Add the broccoli and
cook on High Microwave for a further 3 minutes. Drain, and toss
in 15 ml oil.
2. Add the remaining oil and garlic to a Pyrex® casserole dish with
lid, cook on High Microwave for 1 minute. Add the capers, chilli
akes, olives and tinned tomatoes. Cook on High Microwave for
8 minutes until sauce is thickened.
3. Preheat oven on Grill 1. Toss the drained pasta and broccoli in the
sauce. Transfer to shallow Pyrex® dish, scatter with breadcrumbs
and parmesan. Place Pyrex® dish on enamel shelf in the middle
shelf position, grill for 10 minutes on Grill 1.
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Greek Stuffed Aubergine
Baked Potatoes with Mushrooms
ingredients
Serves 2
1 onion, diced
1 clove of garlic, crushed
5 ml olive oil
200 g tinned tomatoes
75 g olives, stoned
8 cherry tomatoes
2 aubergines
150 g feta cheese
Dish: 1 x large Pyrex® casserole
dish with lid
Accessory: Enamel shelf
ingredients
Serves 2
75 ml rapeseed oil
salt
pepper
30 ml paprika powder
5 ml cayenne pepper
5 ml marjoram
2 baking potatoes
100 g brown champignons
100 g oyster mushrooms
100 g beech mushrooms
125 g curd cheese
½ bunch parsley
½ bunch chives
1 sprig spring onion
Dish: 1 x shallow Pyrex® dish
20 cm x 20 cm, 1 x small bowl
1. Put the onion, garlic and oil in a Pyrex® casserole dish with lid,
cook on High Microwave for 3 minutes.
2. Add the tinned tomatoes, olives and cherry tomatoes, cook on
High Microwave for a further 5 minutes.
3. Preheat the oven on Convection 180 °C. Slice the aubergines
in half and score the esh diagonally, being careful not to cut all
the way through. Cook the aubergines on the enamel shelf in the
middle shelf position Convection 180 °C for 20 minutes.
4. Add the tomato sauce to the top of the aubergines and cook on
Convection 180 °C for a further 10 minutes. Remove from the
oven and crumble feta cheese on top.
1. Mix oil with salt, pepper, paprika, cayenne pepper and marjoram.
Rinse and dry potatoes, pierce skin. Place in a shallow Pyrex®
dish. Drizzle with half the oil mixture and cook at High Microwave
for 10 minutes.
2. Clean the mushrooms and cut into bite size pieces. Marinate the
mushrooms in the remaining oil mixture and add to the Pyrex®
dish with precooked potatoes. Bake on Convection 200 °C for
15 minutes, until crispy.
3. In a small bowl mix curd cheese with salt and pepper. Finely chop
the parsley, chives and spring onions. Add to the curd cheese.
4. Cut the potatoes in half, ll with curd cheese and mushrooms.
Greek Pie
ingredients
Serves 4
225 g bag spinach leaves
200 g jar sundried tomatoes in oil
100 g feta cheese, cubed
2 eggs, beaten
250 g pack lo pastry
Dish: 1 x large Pyrex® casserole
dish with lid, 1 x bowl,
1 x cake tin 20 cm
Accessory: Enamel shelf
1. Place spinach into a large casserole dish, cover and place on the
base of the oven, cook on High Microwave for 4-5 minutes or
until wilted. Leave to cool slightly then squeeze out any excess
water and roughly chop.
2. Preheat oven on Convection 180 °C with enamel shelf in lower
shelf position. Drain tomatoes, reserving the oil. Roughly chop
the tomatoes and put into a bowl along with the spinach, feta and
eggs. Mix well.
3. Take a sheet of pastry and brush liberally with some of the
sundried tomato oil. Drape oil-side down into the cake tin so that
some of the pastry hangs over the side. Brush oil on another
piece of pastry and place in the tin, just a little further round. Keep
placing the pastry pieces in the tin until the pastry is all used, then
spoon over the lling.
4. Pull the sides into the middle, scrunch up and make sure the lling
is covered. Brush with a little more oil. Place the tin on the enamel
shelf in the lower shelf position and cook on Convection 180 °C
for 25-30 minutes until the pastry is crispy and golden brown.
Remove from the tin. Slice into wedges.
Vegetarian
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Roast Vegetable Parcels
ingredients
Serves 4
200 g can chopped
tomatoes
2 tsp tomato puree
600 g mixed vegetables
e.g. sweet potato, red pepper,
leeks, aubergine
1 clove garlic, crushed
1 tbsp (15 ml) olive oil
25 g pine nuts
50 g gruyere cheese, grated
100 g Boursin. cheese
1 tbsp (15 ml) single cream
350 g ready made pu pastry
1 beaten egg to glaze
Dish: 1 x large bowl, 1 x shallow
ovenproof dish, 1 x small bowl
Accessory: Glass tray, wire shelf,
enamel shelf
1. Place the chopped tomatoes and puree in a bowl. Place on base
of the oven and cook on High Microwave for 5 minutes then
Medium Microwave for 5-6 minutes or until mixture is reduced in
volume and thickened.
2. Cut vegetables into even sized chunks and toss with the garlic and
oil. Place on the glass tray on wire shelf in lower shelf position and
cook on Combi 7 for 30 minutes. Turn halfway, mix the tomato
sauce with the cooked vegetables and pine nuts.
3. Preheat oven on Convection 220 °C. In a small bowl mix together
the gruyere cheese, Boursin and single cream. Roll out pastry
until it measures approx 30 cm (12”) square. Divide into 4 equal
squares.
4. Place ¼ of the vegetable mixture in the centre of one of the
squares and top with ¼ of the cheese mixture. Bring the corners
of the pastry to the centre, pressing the edges together. Seal with
water and glaze with beaten egg, repeat 3 times.
5. Place parcels on lined enamel shelf in lower shelf position and
cook on Convection 220 °C for 16-18 minutes or until golden and
cooked through.
Bean Enchiladas
ingredients
Serves 4
1 onion, chopped
260 g carrots, grated
1 tbsp olive oil
2 tsp mild chilli powder
1 tsp ground cumin
400 g tin chopped tomatoes, drained
400 g tin baked beans, drained
400 g tin mixed beans,
rinsed and drained
6 small tortillas
200 g low fat natural yoghurt
50 g hard cheese, grated
Dish: 1 x large Pyrex® casserole
dish, 1 x square Pyrex® dish
22 x 22 cm
Accessory: Enamel shelf
1. Cook the onion and carrots with the olive oil in the covered Pyrex®
casserole dish on the base of the oven on High Microwave
for 5-6 minutes. Stir halfway through cooking.
2. Stir in the chilli powder and ground cumin. Cook on High
Microwave for 1 minute. Stir in the tomatoes and beans. Cover
and bring to the boil on High Microwave for 8-10 minutes then
cook on Simmer Microwave for 10 minutes, stirring occasionally.
3. Spread a thin layer of the mixture over the base of the square
Pyrex® dish. Fill each tortilla with a few tbsp of the mixture, fold
over the ends and roll up to seal. Place into the dish seal side
down. Cover with the remaining mixture.
4. Mix the yoghurt and grated cheese together and spoon evenly
over the dish. Place on enamel shelf in the lower shelf position
and brown on Grill 1 for 15-25 minutes.
Porcini Mushroom Risotto
ingredients
Serves 4
40 g dried porcini
mushrooms
1 onion
50 g butter
250 g arborio rice
1 garlic clove
500 ml (¾ pt) hot water with
1 vegetable stock cube added
basil leaves, chopped
30 g parmesan
Dish: 1 x small bowl,
1 x large casserole dish with lid
1. Soak the mushrooms for at least 2 hours with 400 ml warm water
in a small bowl. Cook the chopped onion with butter in a casserole
dish with lid on High Microwave for 3 minutes. Add the rice.
Cover and cook on High Microwave 1 minute.
2. Add peeled and crushed garlic, half the vegetable stock and half
the mushrooms’ soaking water. Cover and cook for 4-5 minutes on
High Microwave and 15 minutes on Simmer Microwave, adding
the remaining stock and mushrooms’ soaking water halfway
through cooking time.
3. Add the chopped mushrooms and basil leaves 3 minutes before
the end, adding a few spoonfuls of hot water if needed. Add
parmesan. Season to taste and leave the risotto to stand, covered,
for 8 minutes before stirring with a fork.
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Tagliatelle Toscana
ingredients
Serves 4-6
350 g tagliatelle, fresh
1 onion
1 clove garlic, crushed
1 tbsp (15 ml) olive oil
1 large aubergine, cubed
400 g tin of
chopped tomatoes
5 ml (1 tsp) basil
1 tbsp (15 ml) tomato puree
15 g butter
salt and pepper
8-10 black olives, stoned
100 g mozzarella, diced
2 tbsp (30 ml) parmesan cheese
Dish: 2 x large Pyrex® casserole
dish
1. Cook the pasta in a casserole dish with 600 ml boiling water,
covered, on High Microwave for 4 minutes or until tender.
2. Drain. Place onion, garlic and oil in a casserole dish, cover and
cook on High Microwave for 2 minutes or until soft. Add the
remaining ingredients except the mozzarella, tagliatelle and
parmesan cheese, cover and cook on High Microwave for
6-8 minutes.
3. Mix the drained pasta with the mozzarella. Place in a casserole
dish. Pour the sauce over the top. Sprinkle with parmesan and
cook on the base of the oven on Combi 4 for 10-12 minutes or
until golden brown and piping hot.
Spicy Tomato Pasta
ingredients
Serves 4
350 g dried pasta e.g. penne
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
1 tsp golden caster sugar
2 tbsp (30 ml) olive oil
salt and pepper
700 g small ripe tomatoes, quartered
handful fresh basil leaves
25 g grated parmesan
Dish: 1 x large Pyrex® casserole
dish, 1 x Pyrex® dish
Accessory: Wire shelf
ingredients
Serves 4
1 butternut squash,
peeled and cut into chunks
15 ml olive oil
1 onion, chopped
40 g butter
250 g risotto rice
450 ml hot vegetable stock
15 g sage
salt and pepper
45 ml white wine
50 g parmesan, nely grated
130 g spinach
Dish: 1 x large Pyrex® casserole
dish
Accessory: Enamel shelf, wire
shelf, glass tray
Fill water tank
1. Put pasta in a casserole dish, add 1 litre of boiling water, cover.
Place on base of oven and cook on High Microwave for 10-12
minutes. Drain.
2. Place peppers red onions, chillies and garlic in a Pyrex® dish.
Sprinkle with sugar, drizzle over the oil and season well with salt
and pepper. Place on wire shelf in lower shelf position and cook
on Combi 12 for 15 minutes. Add tomatoes, stir and cook on
Combi 12 for 10 minutes or until golden and starting to soften.
3. Remove the vegetables from the oven. Stir in the pasta and cook
on the base of the oven on Combi 6 for 10 minutes. Tear the basil
leaves on top and sprinkle with parmesan to serve.
Butternut Squash and Sage Risotto with Spinach
1. Preheat oven on Convection 220 °C. Toss the squash with the
oil, scatter onto enamel shelf in lower shelf position. Cook on
Convection 220 °C for 35-40 minutes.
2. Place onion and butter in a casserole dish on base of oven. Cook
on Combi 1 for 6 minutes. Add rice and stock, cover and cook on
High Microwave for 10 minutes, stir and return to oven and cook
on High Microwave for 10 minutes.
3. Add squash, sage, seasoning, wine and parmesan, stir. Return
to base of oven, uncovered. Place spinach on glass tray on wire
shelf in upper shelf position. Cook on Combi 1 for 4 minutes.
Vegetarian
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Lentil Biryani
ingredients
Serves 4-6
450 g basmati rice
1 tbsp (15 ml) oil
1 large onion, sliced
1 tsp root ginger, grated
1 garlic clove, crushed
½ tsp turmeric
1 tsp chilli powder
2 tsp curry powder
150 ml (¼ pt) natural yoghurt
100 g mushrooms, sliced
2 tomatoes, peeled and chopped
100 g tinned green lentils
50 g cashew nuts
Garnish
hard boiled egg slices and
coriander leaves
Dish: 2 x large casserole dish
with lid
Fill water tank
1. Place rice in a casserole dish with 550 ml (1 pt) boiling water.
Cover, place on the base of the oven and cook on High
Microwave for 8-10 minutes and stir halfway.
2. Place the oil and onion in a casserole dish with lid. Place on
base of oven and cook on High Microwave for 3 minutes or until
softened. Add the ginger, garlic, turmeric, chilli and curry powder
and cook on High Microwave for 2 minutes.
3. Add the yoghurt, mushrooms, tomatoes and lentils. Cover and
cook on Medium Microwave for 15 minutes or until the lentils are
tender and the liquid has evaporated.
4. Add the lentil mixture and cashew nuts to the cooked rice and mix
thoroughly. Heat on Combi 1 for 3-4 minutes. Garnish and serve.
Macaroni Cheese
Cheese & Red Pesto Tartlet
ingredients
Serves 4
200 g quick cooking macaroni
40 g butter
1 small onion, nely chopped
40 g plain our
600 ml (1 pt) milk
1 tsp French mustard
150 g cheddar cheese, grated
salt and pepper
25 g fresh brown breadcrumbs
Dish: 1 x large casserole dish,
1 x jug, 1 x shallow Pyrex® dish
Accessory: Wire shelf
ingredients
Makes 18
375 g readymade short crust pastry
90 g red pesto or
sun-dried tomato puree
2 medium sized tomatoes,
peeled, seeded and chopped
25 g black olives, chopped
125 g Fontina or Mozzarella cheese,
grated
1 garlic clove crushed
25 g parmesan cheese, grated
1 tsp dried oregano
Dish: 2 x 12 bun tins 32 cm x 24 cm,
1 x small bowl
Accessory: Enamel shelf, wire shelf
1. Cook macaroni in a casserole dish with 550 ml (1 pt) boiling
water. Cover, place on the base of the oven and cook on High
Microwave for 5-6 minutes or until soft. Drain.
2. Place butter and onion in a jug. Cook on High Microwave for
5 minutes or until onion is soft. Stir halfway through cooking. Stir
in our and cook for 30 seconds on High Microwave. Gradually
add milk, stir well and season. Cook on High Microwave for 5-6
minutes or until sauce is thick and bubbling. Stir twice during
cooking. Add mustard and 100 g grated cheese.
3. Add macaroni and season. Place the macaroni mixture in a
shallow Pyrex® dish. Sprinkle with breadcrumbs and remaining
cheese. Place dish on the wire shelf in the lower shelf position and
cook on Combi 5 for 10-15 minutes or until cheese starts to melt.
1. Roll out the short crust pastry to a thickness of approximately
3 mm. Cut out 18 circles using a 7.5 cm pastry cutter. Place circles
in two lightly greased bun tins. Chill pastry for 30 minutes.
2. Preheat oven on Convection 200 °C with both enamel shelf in
lower shelf position and wire shelf in upper shelf position.
3. Mix the red pesto, tomatoes, black olives, mozzarella and garlic
together in a bowl. Fill the tartlet shells with mixture. Sprinkle the
parmesan and oregano over the tartlets.
4. Place bun tins on shelves and cook on Convection 200 °C for
15-20 minutes or until golden brown.
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Courgette, Pine Nut and Ricotta Tart
Swiss Cheese Flan
ingredients
Serves 4-6
1 tbsp olive oil
2 large courgettes, thinly sliced
250 g tub of ricotta
2 eggs
basil leaves
½ tsp nutneg
50 g parmesan, grated
1 garlic clove, crushed
320 g ready rolled pu pastry
25 g pine nuts
Dish: 2 x medium Pyrex® bowls
Accessory: Enamel shelf
Fill water tank
1. Place oil and courgettes in Pyrex® bowl, cook on Combi 1 for
5 minutes. In a separate bowl, beat the ricotta with the eggs, basil,
nutmeg, half the parmesan and garlic. Set aside.
2. Roll out pastry onto lined enamel shelf, spread the ricotta mix onto
the pastry, leaving a 2 cm border. Press the courgette slices into
the ricotta, then scatter over the pine nuts and parmesan.
3. Place enamel shelf in lower shelf position and cook on Combi 3
for 4 minutes then, Convection 200 °C for 20 minutes.
ingredients
Serves 6
100 g butter or margarine
200 g plain our
water to mix
Filling:
250 g Gruyere cheese, grated
30 ml plain our
2 eggs
300 ml milk
60 ml white wine
1 clove garlic, crushed
1/2 tsp celery salt
nutmeg to sprinkle
Dish: 1 x shallow Pyrex® dish 23 cm
1 x large Pyrex® bowl
Accessory: Wire shelf
1. Rub butter into our until it resembles ne breadcrumbs. Add
water to form a dough. Roll out and line dish. Prick base all over
with a fork. Chill for 15 minutes.
2. Preheat oven on Convection 180 °C. Cover pastry with
parchment and baking beans and cook on Convection 180 °C
for 15-20 minutes on wire shelf in the lower shelf position. Toss
together the grated cheese and our together in a plastic bag.
3. Mix remaining ingredients in a large bowl. Add the cheese and
stir well. Pour into an case and sprinkle with nutmeg. Cook on
Combi 10 for 30 minutes or until set and brown.
Spinach & Ricotta Lasagne
ingredients
Serves 4-6
2 onions, chopped
2 cloves garlic, crushed
30 ml oil
2 deseeded red peppers, chopped
400 g canned chopped tomatoes
15 ml tomato puree
salt and pepper
450 g spinach
450 g fresh ricotta cheese
6 sheets lasagne
300 ml natural yoghurt
parmesan cheese
Dish: 2 x large Pyrex® bowls
1 x large shallow dish
Fill water tank
1. Place half the onions and garlic in a Pyrex® bowl with 15 ml oil,
cook on the base of the oven for 2-3 minutes on Combi 1 or until
soft.
2. Add the red peppers, tomatoes and tomato puree, season and
cook on High Microwave for 5-6 minutes.
3. In another Pyrex® bowl, place the rest of the onion and garlic with
15 ml oil. Cook on Steam 1 for 10 minutes until soft.
4. Add the spinach and stir well. Cook on High Microwave for
3-5 minutes or until cooked. Drain. Place a layer of spinach in the
shallow dish.
5. 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. Place the dish on the base
of the oven and cook on Combi 7 for 30 minutes then Grill 1 for
3-5 minutes or until golden and piping hot.
Vegetarian
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132
Gyoza Veg Bowl
Pulled Jackfruit Nachos
Cauliower & Cashew Biryani
ingredients
Serves 4
1 bunch spring onions, nely chopped
15 ml olive oil
1 litre vegetable stock
1 red chilli,
deseeded and nely chopped
1 bunch fresh coriander, chopped
45 ml miso paste
15 ml soy sauce
16 frozen vegetable gyoza
125 g frozen soya beans
150 g dried rice noodles
Dish: 1 x large Pyrex® casserole
dish with lid.
ingredients
Serves 4
30 ml ketchup
30 ml vinegar
15 ml soy sauce
410 g jackfruit, drained
425 g tinned black beans, drained
15 ml lime juice
8 wholemeal wraps
10 ml oil
2 avocados, peeled, cored and
roughly chopped
90 ml dairy free yoghurt
75 g vegan cheese, grated
Dish: 2 x bowls
Accessory: Enamel shelf
ingredients
Serves 4
1 small cauliower, chopped
15 ml olive oil
1 onion, sliced
3 garlic cloves, crushed
25 g ginger, peeled and grated
45 g madras curry paste
250 g basmati rice
500 ml hot vegetable stock
200 g baby spinach
50 g cashews
45 ml coriander leaves, roughly
chopped
Dish: 2 x Pyrex® casserole dish
with lid
1. Add the spring onion, oil, stock, chilli and coriander to a large
casserole dish with lid. Cook on High Microwave for 5 minutes.
2. Stir in the miso paste, soy sauce, gyoza and soya beans. Cook on
High Microwave for 5 minutes.
3. Add the rice noodles and cook on High Microwave for a further
3-4 minutes.
1. Mix the ketchup, vinegar, soy sauce and jackfruit in a bowl. Cook
on High Microwave for 10 minutes. Meanwhile, in another bowl
mix the black beans with the lime juice.
2. Preheat oven on Convection 180 °C. For the nachos, cut the
wraps into 8 triangles each. Brush the triangles on both sides with
oil, then cook half in the oven on the enamel shelf in the middle
shelf position on Convection 180 °C for 10-15 minutes. Repeat
with the second half.
3. To serve, scatter the nachos over a large platter. Top with
spoonfuls of the cooked jackfruit and black bean salsa. Finish with
the avocado, yoghurt and cheese.
1. Add the cauliower and 1.5 litres of boiling water to a casserole
dish with lid. Cook on High Microwave for 5 minutes. Drain and
set aside.
2. Heat the oil and onions in a large casserole dish with lid, on High
Microwave for 5 minutes. Stir in the garlic, ginger and curry paste.
Heat on High Microwave for a further 2-3 minutes, then add the
rice and stir.
3. Add the cooked cauliower and pour over the hot stock. Cook on
High Microwave for 15 minutes until the rice and cauliower are
tender. Add the spinach leaves and set aside for 2-3 minutes until
the spinach has wilted.
4. Season, add the cashews and coriander and stir until combined.
Vegan
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132
Vegan
Vegan Brownies
ingredients
200 g dark chocolate,
roughly chopped
5 g coee granules
10 g vanilla extract
80 g vegan margarine
125 g self raising our
70 g ground almonds
50 g cocoa powder
250 g golden caster sugar
2 g baking powder
60 ml desiccated coconut
Dish: 2 x large bowls
1 x Pyrex® square dish 20 x 20 cm
Accessory: Enamel shelf
1. Grease and line a 20 cm square Pyrex® dish.
2. In a bowl, heat 120 g chocolate, coffee, vanilla extract and
margarine with 60ml water on Medium Microwave for 1-2
minutes. Allow to cool slightly.
3. Preheat oven on Convection 170 °C.
4. In a bowl, put the our, ground almonds, cocoa powder, golden
caster sugar, baking powder and dessicated coconut. Stir to
remove any lumps. Using a hand whisk, mix the dry ingredients
into the melted chocolate mixture and beat until smooth and
glossy.
5. Cook on Convection 170 °C for 20 minutes on the enamel shelf
in the middle shelf position. Allow to cool in the tin completely,
refrigerate, then cut into squares.
Flapjack Crumble
ingredients
Serves 6
450 g plums, cubed, stones removed
90 ml maple syrup
15 ml ground cinnamon
15 ml vanilla essence
300 g frozen mixed berries
100 g rolled oats
15 ml cornour
75 g wholemeal our
50 g aked almonds
75 g coconut oil
Dish: 1 x casserole dish,
1 x large bowl,
1 x Pyrex
®
shallow dish 20 x 20 cm
Accessory: Enamel shelf
1. Put the plums into a casserole dish with a lid, with 30 ml water,
45 ml maple syrup, 15 ml cinnamon and 15 ml vanilla essence.
Cover and heat on High Microwave for 5 minutes, until tender.
Add the berries and cornour, mix well.
2. Preheat oven on Convection 180 °C. In a large bowl mix together
the remaining maple syrup, cinnamon and vanilla with the oats,
cornour, wholemeal our, aked almonds and coconut oil. Add
the fruit to a 20 cm shallow Pyrex® dish. Spoon crumble mixture
over the top of the fruit and then bake on Convection 180 °C on
the enamel shelf in the middle shelf position for 20 minutes.
Tea Steeped Chickpeas
ingredients
Serves 4
60 ml vegetable oil
10 ml cumin seeds
2 bay leaves
2 small onions, nely chopped
5 cm piece ginger, peeled and grated
3 cloves of garlic, crushed
10 ml ground cumin
10 ml ground coriander
10 ml ground cloves
5 ml chilli powder
5 ml ground turmeric
400 g tinned tomatoes
400 x 2 tinned chickpeas
60 ml strong breakfast tea
5 ml salt
5 ml caster sugar
200 g spinach, roughly chopped
Dish: 1 x large Pyrex® casserole
dish with lid
1. Put the vegetable oil in a large casserole dish with lid. Add the
cumin seeds, bay leaves, onion, ginger and garlic and cook on
High Microwave for 6 minutes until the onions are soft and dark
brown.
2. Add the ground cumin, ground coriander and ground cloves and
cook on High Microwave for a further 2 minutes. Add the chilli
powder, turmeric, tomatoes, chickpeas, tea, salt and sugar. Cook
on High Microwave for 3 minutes. Then on Simmer Microwave
for 15 minutes, until thick and tangy.
3. Finish by stirring the spinach through before serving.
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White Sauce
Pepper Sauce
Chocolate Sauce
ingredients
Serves 500 ml
35 g butter
35 g our
500 ml milk
salt
pepper
grated nutmeg
Dish: 2 x Pyrex® jug
ingredients
Serves 5-6
1 onion
40 g butter
30 g our
400 ml of hot stock
made from 2 stock cubes
tarragon vinegar
2 tsp white pepper
cognac
200 ml crème fraîche
Dish: 1 x large Pyrex® jug
ingredients
Serves 4
25 g butter
75 g caster sugar
75 g brown sugar
50 g cocoa powder, sieved
½ tsp vanilla essence
300 ml (½ pt) milk
Dish: 1 x Pyrex® jug 1 litre
1. Melt the butter for 1 minute on Medium Microwave in a jug on
base of oven. Add the our, stir, and cook for a further 1 minute on
Medium Microwave. Set aside.
2. Heat the milk in a jug on High Microwave 2 minutes 30 seconds
- 3 minutes. Pour the milk over the butter and our mixture,
whisking all the time. Cook again on High Microwave for 2-3
minutes, whisking vigorously several times and paying close
attention to ensure that the sauce doesn’t overow.
3. Check the seasoning and add a pinch of grated nutmeg.
N.B. You can add 2 egg yolks and 80 g of grated cheese to make
it into a Mornay sauce.
1. Chop the onion and cook in the jug with butter for 2-3 minutes
on High Microwave. Add our, mix, cook again for 1 minute on
High Microwave and add stock, 1 tbsp vinegar and 2 tsp of white
pepper.
2. Cook uncovered at High Microwave for 3 minutes. Remove from
the oven and add a dash of cognac, a knob of butter and crème
fraîche. Mix well and add plenty of salt before serving.
1. Place butter in the jug on base of oven. and melt on High
Microwave for 30-40 seconds. Stir in sugars, cocoa powder and
vanilla essence.
2. Gradually add milk, stirring well. Cook on High Microwave for
2 minutes. Stir well. Cook on High Microwave for 1 minute. Stir
and continue to cook in 30 seconds stages until you achieve a
smooth and glossy consistency that coats the back of the spoon.
Container Size
To avoid boil over always use a container at
least twice the capacity of the sauce.
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
Microwave and stir halfway.
Microwave Level
Most sauces require High Microwave for
cooking. Sauces containing eggs should be
cooked on Simmer Microwave.
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.
Sauces
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134
Sauces
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 casserole dish
Fill water tank
ingredients
2 eggs
50 g caster sugar
300 ml (½ pt) milk
1 tsp vanilla essence
Dish: 1 x large bowl
ingredients
150 g soft muscovado sugar
75 ml double cream
75 g butter
Dish: 1 x large 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
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 litre
1. Place onion, celery, carrot, butter and garlic in a casserole dish.
Place on the base of the oven and cook on High Microwave for
4 minutes.
2. Add the tomatoes, herbs and wine or stock. Cook on Combi 1
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. Place on the base of the oven and cook
on High Microwave for 40 seconds. Add heated milk to eggs and
stir well.
2. 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. Stir
our into dripping and then gradually blend in stock.
2. 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. Place jug on the base of the oven and cook on High
Microwave for 30 seconds. Whisk.
2. 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.
136
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136
Chocolate Cake
1. Place chocolate and butter in a bowl. Place on the base of the
oven and melt on High Microwave for 1-2 minutes. Cool slightly.
Whisk eggs and sugar until pale and uffy and then fold in the
chocolate mixture. Fold in the our and almonds. Spoon the
mixture into the tin.
2. Place tin on glass tray on wire shelf in lower position and cook on
Cake Auto Program (see page 80). Allow to cool.
3. To make the topping, place butter in a bowl on the base of the
oven and melt on High Microwave for 30-40 seconds. Stir in
the remaining ingredients and beat well until smooth. Spread the
topping over the top of the cake.
ingredients
Serves 8
100 g plain chocolate
100 g butter
4 eggs
100 g icing sugar
50 g self raising our
50 g ground almonds
Topping:
50 g butter
25 g cocoa powder
2 tbsp (30 ml) milk
225 g icing sugar
Dish: 2 x large bowls, 1 x round tin
23 cm (9”), greased and lined
Accessory: Glass tray, wire shelf
Gingerbread Cake
1. Sift the our, salt, ginger, baking powder and bicarbonate of soda
into a bowl. Place the sugar, butter, treacle and syrup in a bowl on
the base of the oven and cook on High Microwave for 1 minute.
2. 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.
3. Pour the mixture into the cake tin. Place tin on glass tray on wire
shelf in lower shelf position and cook on Cake Auto Program
(see page 80), or until just rm.
ingredients
Serves 6-8
225 g plain our
pinch salt
2 tsp ground ginger
2 tsp baking powder
¼ tsp bicarbonate of soda
100 g soft brown sugar
75 g butter or margarine
75 g treacle
75 g golden syrup
150 ml (¼ pt) milk
1 egg, beaten
Dish: 2 x bowls, 1 x square tin 18 cm
(7”) lined with 2 strips of greaseproof
paper to form a cross
Accessory: Glass tray, wire shelf
Carrot Cake
1. Place all the cake ingredients in a large Pyrex® bowl and mix well.
Spoon into tin. Place tin on glass tray on the wire shelf in the lower
shelf position and cook on the Cake Auto Program (see page
80). Allow to cool.
2. To make the topping, in a small bowl, cream the butter and cream
cheese until smooth. Stir in sieved icing sugar. Decorate the
cooled cake with the cream cheese topping and walnuts.
ingredients
Serves 8
150 ml (¼ pt) sunower oil
250 g wholemeal
self-raising our
2 tsp baking powder
2 tsp cinnamon
1 tsp nutmeg
150 g light muscovado sugar
50 g walnuts, coarsely
chopped
125 g carrots, grated
2 ripe bananas, mashed
2 eggs, beaten
Cream Cheese Topping:
75 g butter
100 g cream cheese
225 g icing sugar
chopped walnuts to decorate
Dish: 1 x large Pyrex® bowl,
1 x square glass cake dish 20 cm
(8”), base lined, 1 x small bowl
Accessory: Glass tray, wire shelf
Desserts / Cakes
Note
The cake recipes on pages 136-138 are suitable for the Cake Auto program.
Please see page 80.
136
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136
Desserts / Cakes
Banana Loaf Cake
1. Peel the banana and mash until smooth with the vanilla essence.
2. Place the butter and sugar in a bowl. Place on the base of the
oven and heat on High Microwave for
1 minute or until soft.
3. Stir in the our, salt and bicarbonate of soda. Beat in the eggs and
mashed banana. Spoon into the prepared cake tin.
4. Place tin on glass tray on wire shelf in the lower shelf position and
cook on Cake Auto Program (see page 80), or until cooked.
ingredients
Serves 8
1 banana, large
½ tsp vanilla essence
75 g butter
100 g granulated sugar
150 g self-raising our
½ tsp salt
¼ tsp bicarbonate of soda
2 eggs
Dish: 2 x small bowls, 1 x glass loaf
dish, 20 cm (8”), lined with
greaseproof paper
Accessory: Glass tray, wire shelf
Cherry & Almond Cake
1. Line the base and sides of a deep cake tin. In a bowl, beat
together the butter and sugar until light and uffy, then beat in
the eggs, one by one. Fold in the almond extract, our, ground
almonds and baking powder, followed by the cherries and milk.
2. Scrape into the prepared tin, scatter over the aked almonds.
Place tin on glass tray on wire shelf in the lower shelf position and
cook on Cake Auto Program (see page 80).
ingredients
Serves 8-10
200 g butter, softened
200 g golden caster sugar
4 eggs
½ tsp almond extract
175 g self raising our
85 g ground almonds
½ tsp baking powder
300 g glace cherries
100 ml milk
2 tbsp aked almonds
Dish: 1 x round cake tin 20 cm (8”),
lined, 1 x bowl
Accessory: Glass tray, wire shelf
Dundee Cake
1. In a bowl, mix the chopped nuts, fruit, peel and our together. In
another bowl, cream the butter or margarine, sugar and lemon
rind until pale and uffy. Beat in the eggs one at a time. Fold in the
dry ingredients.
2. Spoon mixture into tin and hollow out the centre slightly. Split the
reserved almonds, and arrange on top. Place tin on glass tray on
wire shelf in lower shelf position and cook on Cake Auto Program
(see page 80).
ingredients
Serves 8
50 g whole almonds blanched and
chopped, reserve 6 whole
for decoration
100 g currants
100 g sultanas
100 g raisins
100 g chopped mixed peel
275 g plain our
225 g butter or margarine
225 g soft brown sugar
grated rind of one lemon
4 eggs
Dish: 2 x bowls, 1 x round tin 20 cm
(8”), greased and lined
Accessory: Glass tray, wire shelf
138
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138
Coffee Walnut Cake
1. In a bowl, cream margarine and sugar until light and uffy.
Gradually beat in the eggs. Fold in the dry ingredients. Add coffee
essence, milk, treacle and walnuts. Stir well and spoon into tin.
2. Place tin on glass tray on wire shelf in lower shelf position and
cook on Cake Auto Program (see page 80). Cool and cut in half.
3. In a bowl, 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.
ingredients
Serves 8
175 g soft margarine
175 g caster sugar
3 eggs, beaten
200 g self raising our
½ tsp salt
1 tsp mixed spice
3 tbsp (45 ml) Camp coee essence
1 tbsp (15 ml) milk
1 tbsp (15 ml) black treacle
75 g chopped walnuts
Icing:
50 g soft margarine
225 g icing sugar
2 tbsp (30 ml) Camp coee essence
1 tbsp (15 ml) water
Dish: 2 x Pyrex® bowls, 1 x round
cake tin 18 cm (7”), greased and
lined
Accessory: Glass tray, wire shelf
Rocky Road Ice Cream
Lemon Meringue Pie
ingredients
100 g caster sugar
60 g cocoa powder
2 g salt
375 ml double cream
235 ml milk
80 g chocolate chips
5 ml vanilla extract
5 ml almond extract
100 g mini marshmallows
Dish: 1 x large bowl,
1 x Pyrex® square dish 20 x 20 cm
1. Mix together the sugar, cocoa powder and salt in a bowl. Add the
cream and milk, whisk. Heat on High Microwave for 10 minutes,
stir every 2 minutes of heating.
2. Add the chocolate chips, vanilla and almond extract. Stir to
dissolve the chocolate. Allow to cool to room temperature, then
refrigerate.
3. Add the mini marshmallows, stir well.
4. Pour the ice cream into a Pyrex® square dish and put into the
freezer, stir every 2 hours for 6 hours.
1. In a bowl, rub butter into the our until the mixture resembles ne
breadcrumbs and stir in sugar. Add egg and enough water so
that when the mixture is kneaded lightly for a few seconds a rm,
smooth dough is formed. Line the an dish with the pastry, prick
the base with a fork and chill for 15 minutes in the fridge.
2. Line pastry with greaseproof paper and baking beans, place
an dish on enamel shelf in lower shelf position, bake blind on
Convection 210 °C for 10 minutes, remove the beans and bake
for another 10 minutes, until golden. Allow to cool.
3. Place cornour, water and lemon juice and rind in a jug, stir.
Place on the base of the oven and cook on High Microwave for
2 minutes. Stir and cook on High Microwave for 2 minutes or until
smooth, glossy and thickened. Add sugar. Cool slightly. Add egg
yolks. Mix well.
4. Preheat oven on Convection 150 °C. Pour lling into pastry case.
Whisk egg whites stify. Add sugar gradually – whisking after each
addition. Pile meringue onto lemon lling.
5. Place an dish on enamel shelf in lower shelf position and cook on
Convection 150 °C for 40-45 minutes or until lightly browned.
ingredients
Serves 6
125 g butter
250 g plain our
25 g icing sugar
1 egg yolk
2 tbsp (30 ml) water
Filling
60 g cornour
400 ml (¾ pt) water
3 lemons, juice and grated rind of
125 g sugar
3 egg yolks
Meringue
225 g caster sugar
4 egg whites
Dish: 2 x bowls,
1 x an dish 25 cm (10”), 1 x jug
Accessory: Enamel shelf
Desserts / Cakes
138
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138
Steamed Jam Roly Poly Pudding
Strudel
ingredients
Serves 8
1 quantity of suet pastry (see page 146)
5 tbsp (75 ml) seedless
raspberry jam
milk to glaze
Dish: 1 x large bowl
Accessory: Wire shelf, enamel shelf
Fill water tank
1. Roll out pastry to approx. 23 x 32 cm (9” x 13”). Spread the jam
over the pastry leaving 1 cm (½ “) border all round. Brush the
edges with milk and roll the pastry up evenly, starting at one long
side and sealing the edges well.
2. Slice roll into 8 even slices and place each slice in a ramekin.
Brush tops with milk and cover ramekins with foil.
3. Place 4 ramekins on the wire shelf in upper shelf position and 4
ramekins on the enamel shelf in the lower shelf position. Cook on
Steam 1 for 30 minutes.
1. Preheat oven on Convection 180 °C. Mix the apples and lemon
juice in a bowl. Add the sugar, walnuts, sultanas, cinnamon and
almonds and mix.
2. Take three sheets of lo pastry and brush them with melted butter.
Lay the sheet with the shortest side nearest you. Lay the second
5-6 cm over the longest side of the rst sheet, overlapping the
third sheet over the second. Lay three more sheets of lo pastry
on top of each other.
3. Pour the apple lling over the lo pastry, but leave around 2.5 cm
free around one sheet of pastry. Fold the sides over the lling and
brush with melted butter. Roll the pastry from the long side and
butter the last long sheet in to seal the strudel.
4. Place the strudel with the seam towards you on enamel shelf and
place in the lower shelf position. Brush with melted butter. Bake
the strudel for 30 minutes on Convection 180 °C. Sprinkle with
icing sugar before serving.
ingredients
Serves 6
600 g apples preferably Granny Smith,
peeled, cores removed,
cut into rough pieces,
juice of 1 lemon
3 tbsp brown sugar
50 g walnuts, roughly chopped
4 tbsp sultanas
1 level tbsp cinnamon
50 g almonds sliced
260 g lo pastry
50 g butter,
melted icing sugar to serve
Dish: 1 x Pyrex® bowl
Oven accessory: Enamel shelf
Éclairs
1. In a large bowl, melt the butter and water together on High
Microwave for 2-3 minutes or until bubbling. Immediately tip in
all the our and beat well until mixture is smooth. Allow to cool
slightly. Beat in eggs one at a time, beating vigorously until mixture
is smooth and glossy.
2. Place the choux pastry into a piping bag tted with a plain 1 cm
nozzle. Pipe ngers 9 cm long on lightly greased, slightly wet
baking sheet.
3. Preheat oven on Convection 200 °C with the enamel shelf in the
lower shelf position. Place baking sheet on the enamel shelf. Cook
on Convection 200 °C for approx. 15-20 minutes. Pierce each
éclair and return for a further 5-10 minutes to crisp if necessary.
When cooked cool on a wire rack.
4. Whip the cream until stiff and ll the éclairs.
5. Dissolve cocoa in hot water and stir into icing sugar, beating well
until smooth, add extra water if required. Ice the lled eclairs and
leave until set.
ingredients
This recipe is most successful
when mixed by hand
Serves 6
Choux Pastry:
50 g butter
150 ml water
65 g plain our sifted
2 eggs, lightly beaten
Éclairs
150 ml whipping cream
10 ml cocoa powder
15 ml hot water
100 g icing sugar, sieved
Dish: 1 x large bowl, baking sheet,
greased, 2 x small bowls
Accessory: Enamel shelf
Desserts / Cakes
140
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140
Custard Tart
1. Line a lightly greased an dish with the pastry. Prick pastry with a
fork and chill for 15 minutes.
2. Bake blind, lining pastry with greaseproof paper and baking beans
for 10 minutes on Convection 180 °C on the wire shelf in lower
shelf position. Remove baking beans and continue cooking for a
further 10 minutes. Remove wire shelf.
3. Mix the milk and vanilla in a jug and heat on High Microwave
for 3 minutes on base of oven. Mix together eggs and sugar.
Gradually add the milk to the egg mixture and stir well. Strain the
egg mixture into the an case and sprinkle with nutmeg.
4. Place dish on the wire shelf in lower shelf position and cook on
Combi 11 for 20-25 minutes or until set.
ingredients
Serves 6
350 g shortcrust pastry
450 ml (¾ pint) milk
1 tsp vanilla extract
4 eggs
50 g caster sugar
1 tsp nutmeg
Dish: 1 x an dish 24 cm, 1 x jug
Accessory: Wire shelf
Chocolate and Pecan Tart
1. Roll out pastry on lightly oured surface and use it to line a 20 cm
Pyrex® an dish. Prick pastry with a fork and chill for 15 minutes.
2. Fill the tart with baking paper and baking beans, place on wire
shelf in middle shelf position, bake on Convection 180 °C for
15 minutes, remove the baking paper and beans, continue to bake
for 10 minutes. Remove from the oven and leave to cool.
3. Melt the chocolate and butter together in a large bowl, cook on
High Microwave for 1 minute. Whisk the eggs and maple syrup
together, then stir into the chocolate with most of the nuts.
4. Pour the mixture into tart shell, top with the remaining nuts and
place on the wire shelf in the lower shelf position, bake on
Combi 11 for 30 minutes until set.
ingredients
Serves 6-8
375 g pack sweet short
crust pastry
185 g dark chocolate
50 g salted butter
3 eggs, beaten
200 ml maple syrup
100 g whole pecan nuts
Dish: 1 x Pyrex® an
dish 20 cm (8”), 1 x large Pyrex®
bowl
Accessory: Wire shelf
Chocolate Fudge Pudding
1. Melt margarine in a small bowl on the base of the oven on
Medium Microwave for 40 seconds - 1 minute or until melted.
2. In a large bowl place our, sugar, salt and cocoa. Add melted
margarine along with egg, vanila essence and milk. Beat well.
Pour mixture into soufe dish. Mix together brown sugar and
cocoa and sprinkle over mixture.
3. Pour over hot water. Cook on High Microwave for 6-7 minutes,
after 4 minutes of cooking set Steam Shot (see page 51 of
Operating Instructions) for 1-2 minutes. The pudding will separate
on cooking, giving a chocolate fudge sauce at the bottom.
ingredients
Serves 4
50 g margarine
100 g self-raising our
100 g caster sugar
pinch of salt
25 g cocoa or
drinking chocolate
1 egg, beaten
1 tsp vanilla essence
4 tbsp (60 ml) milk
Sauce:
100 g soft brown sugar
25 g cocoa or
drinking chocolate
150 ml (¼ pt) hot water
Dish: 1 x small bowl, 1 x large bowl,
1 x soue dish 20 cm
Fill water tank
Desserts / Cakes
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Strawberry Pavlova
1. Preheat oven on Convection 150 °C. Mark a 25 cm (10”) circle on
a sheet of parchment paper and line the enamel shelf.
2. In a large bowl, whisk the egg whites until stiff but not dry. Slowly
whisk in the sugar until the mixture is thick and glossy. Blend
the cornour, vinegar and vanilla extract to a smooth paste, in a
separate bowl and then whisk into egg whites.
3. Spread the mixture inside the circle on the parchment paper.
Place enamel shelf in lower shelf position and cook pavlova on
Convection 150 °C for 1 hour. Turn the oven off and leave the
pavlova inside for another hour to dry out.
4. When cool spread cream all over the meringue and scatter the
strawberries on top.
ingredients
Serves 6
4 medium egg whites
250 g caster sugar
1 tsp cornour
1 tsp malt vinegar
1 tsp vanilla extract
Topping:
300 ml (½ pt) double cream,
softly whipped
250 g strawberries, sliced
Dish: 1 x large Pyrex® bowl,
1 x small bowl
Accessory: Enamel shelf
Steamed Vanilla Sponge Puddings with Custard
1. To make the sponge, cream the butter and the sugar in a mixing
bowl until pale and uffy. Add the eggs, one at a time, mixing well
between each addition, then add the vanilla extract. Stir the our
and bicarbonate of soda in the bowl and fold into the sponge
mixture. Finally, stir the milk into the mixture. Fill the basins with
the sponge mixture and cover with lids.
2. Place 4 basins on wire shelf in upper shelf position and place 4
basins on enamel shelf in lower shelf position. Cook on
Steam 1 for 30 minutes. Rel water tank. Cook on Steam 1 for a
further 15 minutes.
3. To make the custard, bring the milk to the boil, this should take 3-4
minutes on the base of the oven and cook on High Microwave.
4. In a bowl, beat together the yolks, sugar, cornour and vanilla
extract. Pour the scalded milk over the egg mix and whisk well.
Cook on Medium Microwave for 1 minute, whisk, then cook for
another 1 minute, the mix should have thickened. Serve over the
sponge puddings.
ingredients
Serves 8
250 g butter,
250 g caster sugar
4 eggs
5 ml vanilla extract
250 g our
5 g bicarbonate soda
50 ml milk
Custard:
250 ml milk
2 egg yolks
25 g caster sugar
10 g cornour
Few drops vanilla extract
Dish: 1 x bowl, 8 x plastic lidded
steamed pudding basins
Accessory: Wire shelf, enamel shelf
Fill water tank
Sticky Pudding with Toffee sauce
1. Pour 150 ml (¼ pt) boiling water over the chopped dates and set
aside to cool.
2. Cream the butter and sugar until light and uffy. Beat in the eggs
a little at a time. Fold in the our, spices and the dates with the
liquid.
3. Pour mixture into basin and cook on Medium Microwave for 8-10
minutes or until cooked.
4. To make the sauce, place all the ingredients in a large jug and
cook on High Microwave for 1 minute or until the sugar has
dissolved. Stir and continue to cook on High Microwave for 1-2
minutes or until smooth and hot.
5. Drizzle the hot sauce over the sponge and serve with whipped
cream.
ingredients
Serves 4
150 g fresh or ready to eat dates,
stoned and nely chopped
50 g butter
150 g caster sugar
2 eggs, lightly beaten
150 g self raising our
½ tsp grated nutmeg
½ tsp ground ginger
Sauce:
150 g muscovado sugar
75 ml double cream
75 g butter
Dish: 1 x Pyrex® pudding basin
1.2 litre, 1 x bowl, 1 x large jug
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Coconut Tart
1. Place cinnamon, coconut and sugar into a large bowl with 150
ml water and cook on Low Microwave for 5 minutes, stirring
frequently. Set aside to cool.
2. Roll out the pastry out on a lightly oured surface and use it to
line 23 cm an tin. Prick pastry with a fork and chill for 15 minutes
Fill the tart with baking paper and baking beans, place on enamel
shelf in middle shelf position, bake on Convection 180 °C for 15
minutes, remove the baking paper and beans, and continue to
bake for 10 minutes. Remove from the oven.
3. Beat the egg into the cooled coconut mixture, then spoon into
the pastry case and smooth the top. Place tart on enamel shelf
in the lower shelf position, bake on Convection 180 °C for 18-20
minutes.
ingredients
Serves 8
½ tsp ground cinnamon
175 g desiccated coconut
225 g caster sugar
375 g short crust pastry
1 egg, beaten
Dish: 1 x large pyrex® bowl,
1 x an tin 23 cm
Accessory: Enamel shelf
Chocolate Cheesecake
1. Place butter in bowl on the base of the oven and melt on High
Microwave for 40-50 seconds. Stir in biscuits and press into base
of an tin.
2. Melt chocolate with milk on Medium Microwave for 1-2 minutes.
Leave to cool slightly.
3. Preheat oven on Convection 150 °C. Mix all the remaining
ingredients and stir in chocolate. Pour over biscuit base.
4. Place an tin on enamel shelf in lower shelf position and cook on
Convection 150 °C for 35-40 minutes. Chill before serving.
ingredients
Serves 6
100 g butter
250 g digestive biscuits, crushed
150 g plain chocolate
30 ml (2 tbsp) milk
450 g soft cheese
100 g soft brown sugar
2 large eggs
1 tsp vanilla essence
Dish: 2 x Pyrex® bowls,
1 x an tin 23 cm, greased
Accessory: Enamel shelf
Small Cakes
1. Preheat oven on Convection 170 °C with the enamel shelf in the
lower shelf position. Beat the butter, which has been kept at room
temperature, and the sugar until a light and uffy consistency is
achieved. Add the eggs one at a time, beating well after each egg
is added. Mix in the our.
2. Fill individual paper cases two thirds full with the mixture. Place
baking tray on enamel shelf. Cook on Convection 170 °C for
8 minutes, Combi 3 for 3 minutes, Convection 170 °C for
8 minutes.
ingredients
12 little cakes
100 g butter
100 g sugar
2 eggs, beaten
100 g self-raising our
Dish: 1 x baking tray 32 cm x 24 cm
each with 12 holes + 12 individual
paper cases
Accessory: Enamel shelf
Fill water tank
Red Fruit Compote
1. Place the plums, cherries and blueberries in dish. Place on the
base of the oven and cook on Combi 1 for 10 minutes.
2. Stir in the strawberries and cook on Combi 1 for a further
5 minutes.
3. Stir the raspberries and sugar into the hot fruit and allow to cool
before serving.
ingredients
Serves 4
225 g plums, halved
225 g cherries, stoned
225 g blueberries
225 g strawberries
225 g raspberries
50 g golden caster sugar
Dish: 1 x large shallow ovenproof
Pyrex® dish
Fill water tank
Desserts / Cakes
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Individual Steamed Chocolate and
Orange Puddings
1. Grease pudding basins with butter. Cut skin and pith from oranges
and cut into thick slices. Pat dry with kitchen towel then place an
orange slice in the base of each pudding basin.
2. Place all remaining ingredients, except chocolate chips into mixing
bowl. Beat until light and uffy.
3. Stir in chocolate chips. Spoon mixture between basins. Place
4 basins on wire shelf in upper shelf position and 4 basins on
enamel shelf in lower shelf position. Cook on Steam 1. for
30 minutes. Rell water tank. Cook on Steam 1 for a further
15 minutes.
4. Allow to stand for 5-10 minutes before serving. Serve with a
chocolate sauce (see page 134).
ingredients
Serves 4
6 small oranges (approx.)
120 g soft brown sugar
4 medium eggs, lightly beaten
170 g plain our
70 g cocoa powder
5 ml baking powder
5 ml vanilla essence
pinch of salt
80 g chocolate chips
Dish: 1 x mixing bowl, 8 x individual
plastic lidded steamed pudding
basins
Accessory: Wire shelf, enamel shelf
Fill water tank
Christmas Pudding
1. Place apple and carrot in a large bowl. Place on the base of the
oven and cook on High Microwave for 5 minutes. Beat well to
make a thick puree. Stir in orange juice, rind and mixed fruit. Cook
on High Microwave for 2 minutes.
2. Stir in brandy and treacle. Stand for 5 minutes. Beat in rest of
ingredients. Press into the pudding basin.
3. Place pudding basin on wire shelf in middle shelf position. Cook
on Steam 1 for 30 minutes. Rell the water tank. Cook on
Steam 1 or a further 15 minutes or until just rm.
Note: This traditional pudding can be made the week before
Christmas and stored in a cool dry place.
ingredients
Serves 8
1 cooking apple, peeled and grated
1 carrot, peeled and grated
1 orange, juice and grated rind
400 g mixed dried fruit
3 tbsp (45 ml) brandy
1 tbsp (15 ml) black treacle
50 g self-raising our
pinch of salt
1 tbsp (15 ml) cocoa
1 tsp mixed spice
½ tsp nutmeg
100 g shredded suet
50 g fresh breadcrumbs
50 g mixed peel
50 g aked almonds
2 eggs, beaten
Dish: 1 x large bowl, 8 x individual
plastic lidded steamed pudding
basins
Accessory: Enamel shelf
Fill water tank
Cookies
1. Preheat oven on Convection 170 °C with wire shelf in upper shelf
position. Cream together the butter and sugar until pale, then beat
in the egg. Mix in the our until well combined and add the chosen
additions.
2. Place walnut-sized spoonfuls of dough well apart on lined baking
tray and enamel shelf, atten slightly with a fork.
3. Place one baking sheet onto the wire shelf in the upper shelf
position and the enamel shelf in the lower shelf position and cook
for Convection 170 °C 12-17 minutes or until golden. Remove
cookies from baking sheet and enamel shelf and allow to cool on
a wire rack.
ingredients
Serves 12
Basic cookie dough:
100 g butter
100 g caster sugar
1 egg, beaten
175 g plain our
Variations:
White Chocolate
and Pistachio Nut
75 g white chocolate, chopped
50 g pistachio nuts, chopped
Chocolate chunk:
50 g white chocolate, chopped
50 g dark chocolate, chopped
Dish: 1 x bowl, baking sheet
Accessory: Enamel shelf, wire shelf
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Swiss Roll
1. Whisk eggs and sugar together in a heatproof bowl until pale and
creamy, and mixture leaves a trail on the surface when the whisk
is lifted. Carefully fold in half of the sifted our, and then fold in the
other half. Fold in 15 ml (1 tbsp) of hot water.
2. Add the mixture to the tin. Tip the tin to allow mixture to run
into corners. Preheat oven on Convection 200 °C with wire
shelf in lower shelf position. Place tin on wire shelf and cook on
Convection 200 °C for 10 minutes.
3. Place sheet of greaseproof paper on a damp tea towel and dredge
paper with caster sugar. Quickly turn the Swiss roll out onto the
greaseproof and carefully remove the baking parchment. Spread
with jam or desired lling. Roll up from short side with the aid of
the greaseproof paper. Dredge with icing sugar.
ingredients
Serves 8
3 medium eggs, beaten
125 g caster sugar
125 g plain our
Filling:
jam or cream
icing sugar to dredge
Dish: 1 x Bowl, 1 x swiss roll tin 33 x
23 cm, greased and lined with baking
parchment.
Accessory: Wire shelf
Victoria Sandwich
1. In a large bowl, cream butter and sugar until pale and uffy. Add
the eggs a little at a time beating well after each addition. Fold in
half the our, using a metal spoon, then fold in the remaining our.
2. Spoon the mixture into the tins and level with a knife. Preheat
oven on Convection 180 °C. Place one tin in the centre of the
enamel shelf in the lower shelf position and one tin in the centre of
the wire shelf in the upper shelf position.
3. Cook on Convection 180 °C for 20-25 minutes or until cooked.
Add Steam Shot (see page 51 of Operating Instructions) for
3 minutes 2/3 of the way through cooking time.
4. Sandwich together with cream and jam and dust with icing sugar
or with a lling of your choice.
ingredients
Serves 6
175 g butter or margarine
175 g caster sugar
3 eggs
175 g self-raising our
Dish: 1 x large bowl, 2 x cake tins
20 cm, greased and lined
Accessory: Enamel shelf, wire shelf
Fill water tank
Fruit Scones
1. In a bowl, sift the our, salt and baking powder together. Rub in
butter until the mixture resembles ne breadcrumbs. Add sugar
and sultanas. Make a well in the centre and stir in enough milk to
form a soft dough. Knead lightly.
2. Roll out to 2 cm thick and cut into 10 rounds with a 5 cm (2”)
cutter.
3. Preheat oven on Convection 210 °C with wire shelf in upper shelf
position. Place the rounds on the baking sheet and enamel shelf
and brush with beaten egg.
4. Place enamel shelf in lower shelf position and baking sheet on
wire shelf in upper shelf position. Cook on Convection 210 °C for
9-13 minutes or until cooked and golden brown.
ingredients
Serves 10
225 g self-raising our
pinch salt
1 tsp baking powder
50 g butter
25 g caster sugar
50 g sultanas
5 tbsp (75 ml) milk
beaten egg to glaze
Dish: 1 x bowl, baking sheet
Accessory: Enamel shelf, wire shelf
Desserts / Cakes
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Sticky Plum Flapjack
1. Tip the plums into a bowl. Toss with the mixed spice and 50 g of
the sugar then set aside. Melt butter in bowl on High Microwave
for 1 minute 30 seconds.
2. In a large bowl, mix the oats, our, walnut pieces and the
remaining sugar together, then stir in the butter and golden syrup
until everything is combined into a loose apjack mixture.
3. Grease a baking tin, press half the oaty mix over the base of the
tin, then tip over the plums and spread to make an even layer.
Press the remaining oats over the plums so they are completely
covered.
4. Place tin on enamel shelf in lower shelf position, cook on
Convection 200 °C for 30-35 minutes. Leave to cool completely.
ingredients
Serves 18
450 g fresh plums, halved,
stoned and roughly sliced
½ tsp mixed spice
300 g light muscovado sugar
350 g butter, plus extra for greasing
300 g rolled porridge oats
140 g plain our
50 g chopped walnut pieces
3 tbsp golden syrup
Dish: 1 x Pyrex® baking tin 20 cm x
20 cm, 2 x large bowls
Accessory: Enamel shelf
Millionaires Shortbread
1. Place our and sugar in a bowl and rub in butter. Press dough
into tin. Preheat oven on Convection 170 °C with enamel shelf
in lower shelf position. Prick shortbread with a fork and cook on
Convection 170 °C for 5 minutes, then reduce temperature to
Convection 150 °C for 30-40 minutes. Remove from oven when
shortbread has a golden colour and leave to cool in tin. Remove
shelf.
2. Place butter for caramel in a bowl and melt on High Microwave
for 1-2 minutes. Add condensed milk and syrup. Whisk until
thoroughly mixed and cook on High Microwave for 8 minutes. Stir
mixture every minute to prevent burning. Caramel should have
thickened, allow to cool slightly. Pour caramel over shortbread.
3. Place chocolate and oil in a large bowl and melt on High
Microwave for 1-2 minutes. Stir, allow to cool slightly. Pour
chocolate on caramel and chill.
ingredients
Serves 10
Shortbread:
225 g plain our
75 g caster sugar
175 g unsalted butter
Caramel:
200 g butter
397 g unsweetened
condensed milk
4 tbsp (60 ml) golden syrup
Topping:
300 g milk or dark
chocolate in chunks
2 tbsp (30 ml) vegetable oil
Dish: 1 x bowl, 1 x Pyrex® cake tin
24 cm x 19 cm, greased and lined
Accessory: Enamel shelf
Desserts / Cakes
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Shortcrust Pastry
Choux Pastry
Suetcrust Pastry
Calzone
1. Place our and salt into a mixing bowl. Rub the margarine into the
our until the mixture resembles ne breadcrumbs.
2. Add enough water so that when the mixture is kneaded lightly for
a few seconds a rm, smooth dough is formed. If possible, rest for
15 minutes. before rolling out.
1. Place butter and water in a large jug and heat on base of oven on
High Microwave for 2-3 minutes or until boiling. Immediately add
the our and beat well until mixture is smooth. Cool slightly. Beat
in eggs one at a time, beating vigorously until mixture is smooth
and glossy.
1. Mix together our, salt and suet. Add enough water so that when
the mixture is kneaded lightly for a few seconds a rm, smooth
dough is formed.
1. Put the oil and garlic in a casserole dish with a lid and cook on
High Microwave for 30 seconds. Add the passata and half the
basil leaves and continue to cook on High Microwave for a further
2-3 minutes. Stir in the parma ham, sundried tomatoes and olives,
set aside to cool a little.
2. Preheat oven on Convection 200 °C. Roll out each pizza dough
into a 15-20 cm circle, then split the mixture between them,
piling it onto one half of each circle. Top with the mozzarella and
remaining basil.
3. Close the calzones, pulling the side without the lling over the
other, then crimp around the edge. Transfer onto the enamel shelf
lined with baking paper. Place the enamel shelf in the middle shelf
position and cook on Convection 200 °C for 13 minutes until
golden and puffed.
ingredients
50 g butter
150 ml (¼ pt) water
65 g plain our sifted
2 eggs, lightly beaten
Dish: 1 x large Pyrex® jug
ingredients
225 g self-raising our
½ tsp salt
100 g shredded suet
7 tbsp cold water
Dish: 1 x large Pyrex® bowl
ingredients
Serves 2
10 ml olive oil
1 garlic clove, crushed
175 ml passata
½ bunch basil leaves
2 slices parma ham, shredded
30 g sundried tomatoes, chopped
30 g olives
50 g mozzarella, roughly chopped
2 x 200 g packs pizza dough
Dish: 1 x large Pyrex® casserole
dish with lid
Accessory: Enamel shelf
ingredients
Makes 1 quantity of
Shortcrust Pastry
225 g plain our
pinch salt
100 g margarine
45-60 ml cold water
Dish: 1 x mixing bowl
ingredients
Makes 6 rolls
250 g strong bread our
7 ml (1 tsp) sachet dried yeast
5 ml (1 tsp) salt
25 g sun-dried tomatoes,
roughly chopped
45 ml (3 tbsp) olive oil
75 ml passata
75 ml warm water
5 ml (1 tsp) olive oil
Dish: 1 x large bowl
Accessory: Enamel shelf
Sun Dried Tomato Rolls
1. In a large bowl, combine the our, yeast and salt, stir in the
tomatoes. Gradually add the olive oil, passata and 3-5 tbsp of warm
water until you have soft dough.
2. Turn onto a oured surface and knead for 10 minutes. Divide dough
into 6 and place on lined enamel shelf. Prove in the lower shelf
position until dough has doubled in size on Convection 40 °C
for 30 minutes.
3. Preheat oven on Convection 220 °C. Drizzle with a little extra olive
oil and sprinkle with course sea salt. Cook on the enamel shelf in
lower shelf position Convection 220 °C for 12-15 minutes or until
golden.
Bread & Baking
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Bread & Baking
ingredients
Makes 1 loaf
400 g strong bread our
1 sachet dried yeast
10 ml (2 tsp) salt
75 g (5 tbsp) olive oil
10 ml (2 tsp) coarse sea salt
Dish: 1 x round tin 25 cm,
1 x large bowl
Accessory: Enamel shelf
Fill water tank
ingredients
Serves 2
2 small onions, nely sliced
3 garlic cloves, crushed
15 ml olive oil
2 rolls of pizza dough
100 ml passata
15 g oregano
100 g ricotta
salt, pepper
Dish: 1 x bowl
Accessory: Enamel shelf, glass tray,
wire shelf
Fill water tank
ingredients
Makes 16 rolls
900 g strong bread our
2 sachets dried yeast
10 ml salt
30 g butter or margarine
550 ml warm water
Dish: 1 x large bowl
Accessory: Enamel shelf,
glass tray, wire shelf
Fill water tank
Bread Rolls
Pizza
Focaccia
1. In a large bowl, combine the our, yeast and salt. Gradually add
the olive oil and 3-5 tbsp of warm water until you have soft dough.
Turn onto a oured surface and knead for 10 minutes.
2. Place in a greased bowl, cover and prove until the dough has
doubled in size on Convection 40 °C for 30 minutes. Knock back
the dough and knead again for a few minutes. Press the dough
onto a greased 25 cm round tin, cover and prove in a warm place
or on Convection 40 °C for approximately 30 minutes.
3. Preheat oven on Convection 190 °C with the enamel shelf in the
lower shelf position. Dimple the surface of the dough. Drizzle with
a little extra olive oil and sprinkle with course sea salt.
4. Cook on Convection 190 °C for 20-25 minutes with a Steam
Shot (refer to page 51 of Operating Instructions) for 3 minutes 2/3
of the way through cooking time. Carefully remove from the tin
and leave to cool on a wire rack.
1. Cook the nely sliced onions and garlic in a bowl, with the olive oil,
for 4-5 minutes on High Microwave. Allow to cool. Preheat oven
on Convection 220 °C.
2. Using your hands, spread out one roll of the dough on the enamel
shelf without making a raised edge. Spread out the second dough
on the glass tray. Spread on the passata, onions, oregano and
season, covering both of the doughs well.
3. Place enamel shelf in lower shelf position. Place glass tray on wire
shelf in upper shelf position. Cook on Convection 220 °C for
12 minutes.
4. Then add other ingredients according to taste, cheese, anchovies,
olives, bacon pieces etc. and continue cooking on Convection
220 °C for 12-14 minutes with a Steam Shot (refer to page 51 of
Operating Instructions) for 3 minutes at the start of this cooking
stage.
1. In a large bowl, combine the our, yeast and salt. Rub in the butter
or margarine. Add the warm water then mix to a dough. Turn onto
a oured surface and knead for 10 minutes.
2. Divide dough into 16 and shape into rolls. Place 8 on the lined
enamel shelf and 8 on the lined glass tray. Prove in the oven
on Convection 40 °C for 30 minutes. The enamel shelf can be
placed in the lower shelf position and the glass tray on wire shelf
in the upper shelf position. Ensure you cover with cling lm.
3. Preheat oven on Convection 190 °C. Glaze rolls with beaten egg
and sprinkle with seeds, if desired. Place enamel shelf in oven in
the lower shelf position and glass tray on wire shelf in upper shelf
position. Cook on Convection 190 °C for 20-25 minutes with a
Steam Shot (see page 51 of Operating Instructions) for 3 minutes
2/3 of the way through cooking time or until golden
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148
ingredients
Serves 2
5 ml vanilla extract
10 ml agave syrup
300 ml milk
150 g oats
50 g strawberries
50 g raspberries
50g blueberries
50 g blackberries
2 sprigs of mint
Dish: 2 x small bowls,
1 x large bowl
ingredients
Serves 2
2 small bananas, halved lengthways
100 g porridge oats
5 g ground cinnamon
pinch salt
150 ml milk
4 walnuts, roughly chopped
Dish: 1 x medium bowl,
1 x 20 x 20 cm Pyrex® square dish
ingredients
Serves 8
800 g rhubarb, cut into chunks
90 ml honey
1 lemon, juiced
100 g oats
50 g hazelnuts, roughly chopped
50 g coconut chips
800 g Greek yoghurt
Dish: 8 x small bowls
Accessory: Enamel shelf
Fill water tank
Porridge with Warm Berries & Mint
Baked Banana Porridge
Rhubarb Breakfast Pots
1. Mix the vanilla extract and agave syrup into the milk. Split the oats
into 2 bowls, putting half in each. Pour half the milk mixture into
each bowl. Cook on High Microwave for 1 minute. Remove, stir
and then cook for a further minute. Repeat with second bowl.
2. Cut the greens from the strawberries and cut into quarters. Place
half the berries into a bowl and heat them on High Microwave for
1 minute. Stir with a spoon. Mix the raw berries with the softened
berries.
3. Wash mint and shake dry. Spread the warm berries onto the
porridge and top with mint before serving warm.
1. Preheat oven on Convection 170 °C. Mash up one banana half,
then mix it with the oats, cinnamon, milk, 300 ml water and a pinch
of salt. Pour into a baking dish, then scatter over the walnuts.
2. Bake on Convection 170 °C for 20-25 minutes on the base of the
oven, until the oats are creamy and have absorbed most of the
liquid.
3. Top with the remaining banana halves.
1. Put half the rhubarb and 30 ml honey and half the lemon juice on
the glass tray on wire shelf in a single layer. Place the remaining
rhubarb, 15 ml honey and lemon juice on the enamel shelf. Place
glass tray on wire shelf in upper shelf position and place enamel
shelf in lower shelf position. Cook on Steam 1 for 20 minutes,
until the rhubarb is very soft. Transfer rhubarb to a bowl to cool
completely.
2. Preheat the oven to Convection 180 °C. Put the oats and
hazelnuts on the enamel shelf. Mix the remaining honey with
30 ml water, add to the oats and nuts, and toss. Cook on
Convection 180 °C for 15-20 minutes in the upper shelf position,
until lightly browned. Add the coconut chips to the mix and cook
for a further 5 minutes.
3. In 8 small bowls, layer up the rhubarb (including any juices) and
yoghurt. Top with the oats, nuts and coconut mix.
Breakfast
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Sterilizing Jars
Jam jars can be sterilized by microwave
ready for your jams. Half ll with water
and heat them on High Microwave until
water boils (approx 3 minutes for
2 jars). Empty and drain upside down
on kitchen paper. The jars should be
warm when lled 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.
Stirring - Important
Sauces/gravy should be thoroughly
stirred before, during and after cooking,
to avoid any eruptions and to result in a
smooth sauce.
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.
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 nger pushes
across the top.
ingredients
Makes approx. 2-2½ lb jam
675 g plums or damsons
200 ml water
675 g jam sugar
2 tbsp lemon juice
1 tsp butter
Dish: 1 x large casserole dish
ingredients
Makes approx. 2 lb
675 g tomatoes
225 g cooking apples,
peeled and sliced
1 medium onion, chopped
100 g granulated sugar
2 tbsp tomato puree
1 tsp salt
200 ml white wine vinegar
10 ml (2 tsp) ground ginger
¼ tsp cayenne pepper
½ tsp mustard powder
Dish: 1 x large Pyrex® casserole dish
Plum Jam
Tomato Chutney
1. Prick the plums and place in a large casserole dish with the water.
Place on base of oven and cook on Medium Microwave for
10 minutes or until the fruit is soft.
2. Add the rest of the ingredients and cook on High Microwave for
5 minutes stirring frequently. Wash down any sugar crystals from
around the bowl and bring to the boil on High Microwave.
3. Continue to cook on High Microwave until setting point is reached
- approx. 25-30 minutes. Leave to cool slightly, remove the stones,
then pot, seal and label.
1. Prick the tomatoes and place in a casserole dish. Cover with
boiling water and leave for 5 minutes. Drain. Peel off skin and
roughly chop esh.
2. Blend apple and onion in a food processor to a thick puree.
Combine all ingredients together in a casserole dish. Cover, place
on base of oven and cook on High Microwave for 25-30 minutes.
Stirring occasionally, or until the mixture is thick with no excess
liquid.
3. Leave to stand for 10 minutes then stir and pour into sterilized
jars. Cover and label.
Preserves
150
151 151
150
ingredients
Makes approx. 1½ lb
3 tbsp (45 ml) olive oil
4 large red onions halved
and thinly sliced
50 g Demerara sugar
100 g sultanas
300 ml (½ pint) red wine
125 ml red wine vinegar
Dish: 1 x large Pyrex® casserole dish
ingredients
Makes approx. 2-2½ lbs
450 g soft fruit, washed
450 g caster sugar
2 tbsp (3 ml) lemon juice
1 tsp butter
Dish: 1 x large Pyrex® casserole dish
ingredients
Makes 2 jars
4 untreated lemons,
the juice and zest of
400 g granulated sugar
4 beaten eggs
100 g butter
Dish: 1 x large Pyrex® casserole dish
Red Onion Marmalade
Soft Fruit Jam
Lemon Curd
1. Put oil in casserole dish with onions cover with a lid lm. Place on
the base of the oven and cook on Medium Microwave for
10 minutes stirring halfway.
2. Add all other ingredients and mix well. Cover and cook on
Medium Microwave for 30-35 minutes. Cool slightly, then pour
into a clean, sterilized jar. Allow to cool thoroughly before chilling.
1. Place all ingredients in a large casserole dish. Cook on High
Microwave for 5 minutes (10-15 minutes if using frozen fruit). Stir
occasionally.
2. Continue to cook until sugar has dissolved. Wash down any sugar
crystals from around the bowl. Bring mixture to the boil on High
Microwave.
3. Continue to cook until setting point is reached approx.
15-20 minutes. Leave to cool slightly, stir then pot, seal and label.
1. Place all the ingredients in the casserole dish and mix together
well. Cook on High Microwave for 5-6 minutes, stirring every
minute to begin with then every 30 seconds once the mixture
starts to thicken.
2. When the mixture stays on the back of the spoon, stop cooking,
before the eggs cook too much. The mixture will continue to
thicken as it cools.
3. Fill the jars while the curd is hot, close them and turn them over.
Keep the lemon curd in the fridge.
Preserves
150
151 151
150
Questions & Answers
Q: Why won’t my oven turn on?
A: When the oven does not turn on,
check the following:
1. Is the oven plugged in securely?
Remove the plug from the outlet,
wait 10 seconds and reinsert.
2. Check the circuit breaker and the
fuse. Reset the circuit breaker or
replace the fuse if it is tripped or
blown.
3. If the circuit breaker or fuse is all
right, plug another appliance into
the outlet. If the other appliance
works, there probably is a problem
with the oven. If the other
appliance does not work, there
probably is a problem with the
outlet.
If it seems that there is a problem
with the oven, contact an authorized
Service Centre.
Q: My oven causes interference with
my TV. Is this normal?
A: Some radio and TV interference
might occur when you cook with
the oven. This interference is similar
to the interference caused by
small appliances such as mixers,
vacuums, blow dryers, etc. It does
not indicate a problem with your
oven.
Q: The oven won’t accept my program.
Why?
A: The oven is designed not to accept
an incorrect program. For example,
the oven will not accept a fourth
stage.
Q: Sometimes warm air comes from
the oven vents. Why?
A: The heat given o from the cooking
food warms the air in the oven
cavity. This warmed air is carried out
of the oven by the air ow pattern in
the oven. There are no microwaves
in the air. The oven vents should
never be blocked during cooking.
Q: I can’t set an auto cook program
and ‘HOT’ appears in the display.
Why?
A: If ‘HOT’ appears in the display
window, the oven temperature is too
high from previous use and an auto
program can not be set. Cooking
mode and time may still be set
manually.
Q: Can I use a conventional oven
thermometer in the oven?
A: Only when you are using
Grill/Convection cooking mode.
The metal in some thermometers
may cause arcing in your oven and
should not be used on Microwave
and Combination with Microwave
cooking modes.
Q: There are humming and clicking
noises from my oven when I cook
by Combination. What is causing
these noises?
A: The noises occur as the oven
automatically switches from
one power to another to create the
combination setting. This is normal.
Q: My oven has an odour and
generates smoke when using the
Combination and Grill function.
Why?
A: After repeated use, it is
recommended to clean the oven
and then run the oven without food.
This will burn o any food, residue
or oil which may cause an odour
and/or smoking.
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152
Questions & Answers
Q: The oven stops cooking by
microwave and ‘H97’ or ‘H98’
appears in the display. Why?
A: This display indicates a problem
with the microwave generation
system. Please contact an
authorised Service Centre.
Q: The fan continues to rotate after
cooking. Why?
A: After using the oven, the fan motor
may rotate to cool the electrical
components. This is normal and you
can continue using the oven at this
time.
Q: “DEMO MODE PRESS ANY KEY”
appears in the display and the oven
does not cook. Why?
A: The oven has been programmed
in DEMO MODE. This mode is
designed for retail store display.
Deactivate this mode by touching
Microwave once and Stop/Cancel 4
times.
Q: The operation guide has
disappeared on my display, I can
only see numbers?
A: The operation guide was turned
o by tapping Timer/Clock 4
times. When colon or time of day
is displayed, touch Timer/Clock 4
times to turn the operation guide
back on.
Q: The oven stops cooking by steam
or combination with steam and U14
appears in the display.
A: The water tank is empty and the
operation guide has been turned
o. Re-ll the water tank, position
back in the oven and touch Start/
Conrmation to resume cooking.
Q: The control panel keys do not
respond when tapped. Why?
A: Ensure the oven is plugged in.
The oven may be in stand-by mode.
Open and close the door to activate.
152
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152
Technical Specications
This product is an equipment that fullls the European standard for EMC
disturbances (EMC = Electromagnetic Compatibility) EN 55011. According to this
standard this product is an equipment of group 2, class B and is within required
limits. Group 2 means that radio-frequency energy is intentionally generated in the
form of electromagnetic radiation for purpose of warming or cooking food. Class B
means that this product may be used in normal household areas.
Manufactured by: Panasonic Appliances Microwave Oven (Shanghai)
Co., Ltd.
888, 898 Longdong Road. Pudong, Shanghai, 201203, China.
Imported by: Panasonic Marketing Europe GmbH
REP. EU: Panasonic Testing Centre
Winsbergring 15, 22525 Hamburg, Germany
Weight and Dimensions shown are approximate.
* 437 mm is the dimension without handle
480 mm is the dimension with handle.
Manufacturer Panasonic
Model
NN-CS89LB
Power Supply 230-240V/50Hz
Operating Frequency: 2450 MHz
Input
Power:
Maximum 2030 W
Microwave 960 W
Grill 1350 W
Convection 1380 W
Steam 1330 W
Output
Power:
Microwave 1000 W
Grill 1300 W
Convection 1350 W
Steam 1300 W
Outside Dimensions W x D x H (mm) 500 (W) x 437 (480*) (D) x 391 (H)
Interior Dimensions W x D x H (mm) 410 (W) x 320 (D) x 240 (H)
Uncrated Weight
(approx. without accessories) 21.5 kg
Visit Panasonic's The Ideas Kitchen
website for Microwave advice, recipes,
cooking tips and offers:
www.theideaskitchen.co.uk
cook
share
learn
PHONE OUR
CUSTOMER COMMUNICATIONS CENTRE
0344 844 3899
For service or spares.
Or order spares direct on line at
www.panasonic.co.uk
Panasonic Corporation
http://www.panasonic.com
© Panasonic Corporation 2020
F0003CH00BP
PA0420-0
Printed in P.R.C.
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