65
K
Kedgeree .......................................................................................... 48
L
Lamb
guidelines....................................................................................... 43
cooking charts................................................................................ 34
Chops ............................................................................................ 34
Lamb Casserole............................................................................. 46
Lamb in a spicy cream & almond sauce ........................................ 45
M
Meat and Poultry recipes .......................................................... 44-46
Microwave power levels.................................................................... 15
Microwave principles .......................................................................... 8
Milk puddings.................................................................................... 35
Mince pies, reheating.................................................................. 27, 30
O
Orange Marmalade........................................................................... 61
P
Pasta, cooking ...................................................................................34
Pasta and Rice recipes
Kedgeree ....................................................................................... 48
Lemon and Asparagus Risotto........................................................47
Lentil Biryani .................................................................................. 47
Pesto Spaghetti ............................................................................. 47
Tagliatelle Toscana ........................................................................ 48
Vegetable Couscous...................................................................... 48
Plated Meals, reheating .....................................................................27
Pork
guidelines....................................................................................... 43
cooking .......................................................................................... 34
chops ............................................................................................. 34
Paprika Pork Casserole ................................................................. 46
Porridge ............................................................................................ 34
Preserves
Lemon Curd ....................................................................................62
Orange Marmalade........................................................................ 61
Plum Jam........................................................................................62
Red Onion Chutney ........................................................................61
Soft Fruit Jam ............................................................................... 61
Tomato Chutney..............................................................................62
Pulses, cooking................................................................................. 32
Puddings and Desserts
Almond Eve’s Pudding....................................................................57
Baked Lemon Cheesecake............................................................ 56
Chocolate Risotto Indulgence.........................................................57
Christmas Pudding ........................................................................ 56
Creme Caramel ............................................................................. 55
Date Puddings and Butterscotch Sauce ........................................ 55
Lemon Brûleé ................................................................................ 56
Orange & Chocolate Drop Pudding ................................................57
Steamed Suet Sponge Pudding .................................................... 55
R
Reheating guidelines...................................................................... 27
Reheating Charts...................................................................... 28 - 31
Rice, cooking ............................................................................. 34 - 35
S
Sauces ............................................................................................. 58
Sausages.......................................................................................... 35
Shielding ........................................................................................... 19
Soups and Starters
Aubergine with Creamy Mushroom Sauce .................................... 38
Broccoli & Stilton Soup .................................................................. 39
Cheese and Garlic Loaf ..................................................................39
Coarse Pork Paté .......................................................................... 38
Creamy Cod & Leek Chowder ....................................................... 38
Stuffed Croissants ......................................................................... 39
Standing Times ................................................................................... 9
T
Technical Specification ..................................................................... 63
Turbo reheat ......................................................................................16
V
Vegetables
guidelines....................................................................................... 51
cooking ................................................................................... 35 - 36
Cauliflower cheese ........................................................................ 53
Crispy Toast Topped Ratatouille .................................................... 52
Gratin Dauphinois .......................................................................... 52
Red Cabbage with Red Onions & Almonds ....................................54
Red Lentil Casserole ..................................................................... 53
Spicy Bean Goulash .......................................................................54
Stuffed Sweet Potatoes ................................................................. 53
Vegetable Enchiladas ....................................................................54
Vegetable Lasagne ........................................................................ 52
W
White Sauce ..................................................................................... 58
