Creda MBO55 Cookery Book & Operating Instructions

Page 1

MBO50 & MBO55

BUILT-IN MICROWAVE OVENS

Cookery Book & Operating Instructions

Retention of this Instruction Book...

This Instruction Book must be kept handy for reference as it contains important details on the safe and proper use of the appliance. If you sell or pass the appliance to someone else, or move house and leave it behind, make sure this Book is also provided so the new owner can become familiar with the appliance and safety warnings.

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Standard Conversion Chart

Weight

oz – 15g 1oz – 25g 2oz – 50g 3oz – 75g 4oz – 100g 5oz – 150g 6oz – 175g 7oz – 200g 8oz – 225g 9oz – 250g 10oz – 275g 11oz – 300g 12oz – 350g 13oz – 375g 14oz – 400g 15oz – 425g 1lb/16oz – 450g

Capacity

tsp – 3ml 1tsp – 5ml 1tbsp – 15ml

pt – 150ml

pt – 300ml

pt – 450ml 1pt – 600ml 1

pt – 1 litre

When using recipes in this book always follow metric or imperial measurements. Do not combine the two. In some recipes the conversions are not a direct equivalent due to recipe result.

Important Notice

Your oven is rated 900 Watts (IEC)*. When using other cookbooks remember to adjust cooking times accordingly. The symbol above, which is displayed on your oven door, indicates the heating category for your oven when cooking or reheating convenience foods. Your oven is rated ‘E’, which is very efficient. It is therefore very important that you refer carefully to the packet instructions on convenience foods. Some packet instructions only display information for B or D rated ovens. We therefore provide additional guidelines for reheating on pages 27-36 of this book. ALWAYS check the progress of the food as it cooks or reheats by simply opening the door and after checking the progress of the foods press START to continue the cooking time.

*1000 Watts IEC (705) is achieved by using the FAST-COOK pad, see page 16 for details.

Failure to follow the instructions given in this Cookbook and Operating Instructions, may affect the recipe result and in some instances may be dangerous.

900W

The IEC (705) power output (watts)

The heating category for small packs of food

Microwave symbol

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Welcome to Creda Microwave Cooking

Thank you for purchasing a Creda Microwave Oven. Even if this is not your first microwave oven, do please read the opening chapters of this cookbook to achieve perfect results every time.

This microwave oven has the benefit of Intelligent Wave Technology. This unique technology has been in use with microwave ovens in Japan for many years, improving the cooking performance of the oven. It also means that you benefit from having more space inside your oven, without taking up more room on your work surface.

Recycling & Disposal Information...

As part of Creda’s continued commitment to helping the environment, Creda reserves the right to use quality recycled components to keep down customer costs and minimise material wastage. Please dispose of packaging and old appliances carefully. To minimise risk of injury to children, remove the door, plug and cut mains cable off flush with the appliance, dispose of separately to ensure that the appliance can no longer be plugged into a mains socket.

CONTENTS

Safety Information 2 Unpacking your oven 3 Care and Cleaning 4 Parts of your oven 5 Important Information 6-7 Microwaving Principles 8 General Guidelines 9-10 Containers to use 11-12 Control Panels 13 Operating Instructions 14-20 Auto Weight Cooking -

MBO50 21-22

Auto Sensor Cooking -

MBO55 23-26 Reheating Guidelines 27 Reheating Charts 28-31 Cooking Charts 32-36 Increasing/Decreasing Recipes

RECIPES

Soups and Starters 38-39 Fish 40-42 Meat and Poultry 43-46 Pasta and Rice 47-48 Cheese and Egg Dishes 49-50 Vegetables/Vegetarian 51-54 Puddings and Desserts 55-57 Sauces 58 Baking 59-60 Preserves 61-62 Index 64-65

Intelligent Wave Technology

CE marking certifies that this appliance conforms to the following EEC directives.

Low Voltage Equipment 72/23/EEC Electromagnetic Compatibility 89/336/EEC and subsequent modifications.

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This appliance is supplied with a moulded three pin mains plug for your safety and convenience. A13 amp fuse is fitted in this plug. Should the fuse need to be replaced, please ensure that the replacement fuse has a rating of 13 amps and that it is approved by ASTA or BSI to BS1362. Check for the ASTA mark or the BSI mark on the body of the fuse.

IF THE FITTED MOULDED PLUG IS UNSUITABLE FOR THE SOCKET OUTLET IN YOUR HOME THEN THE FUSE SHOULD BE REMOVED AND THE PLUG CUTOFF AND DISPOSED OF SAFELY AND AN APPROPRIATE ONE FITTED. THERE IS A DANGER OF SEVERE ELECTRICAL SHOCK IF THE CUT OFF PLUG IS INSERTED INTO ANY 13 AMP SOCKET .

If a new plug is to be fitted, please observe the wiring code as shown opposite. If in any doubt, please consult a qualified electrician. (For U.K. Models only)

WARNING: THIS APPLIANCE MUST BE EARTHED.

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

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

As the colours of the wire in the mains lead of this appliance may not correspond with the coloured markings identifying the terminals in your plug, proceed as follows:

The wire which is coloured GREEN-AND-YELLOW must be connected to the terminal in the plug which is marked with the letter E or by the Earth symbol or coloured GREEN or GREEN-AND-YELLOW.

The wire which is coloured BLUE must be connected to the terminal in the plug which is marked with the letter N or coloured BLACK.

The wire which is coloured BROWN must be connected to the terminal in the plug which is marked with the letter L or coloured RED.

To isolate the appliance from the electricity supply either switch off and remove the plug or switch off at the isolation switch.

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.

For your safety read the following information carefully

If the fuse cover is detachable, never use the plug with the cover omitted. Areplacement fuse cover can be purchased from your local Creda Dealer.

HOW TO REPLACE THE FUSE Open the fuse compartment with a screwdriver

and replace the fuse.

Voltage &Power

The voltage used must be the same as specified on this microwave oven. Using a higher voltage than that which is specified is dangerous and may result in a fire or other type of accident causing damage.

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1. Examine Y our Oven Unpack oven, remove all packing material, and examine the oven for any damage such as dents, broken door latches or cracks in the door. Notify dealer immediately if unit is damaged. Do NOT install if unit is damaged.

2. Guarantee Your receipt is your guarantee, please keep safely.

3. Cord If the supply cord of this appliance is damaged, it must be replaced by the special cord available only from the manufacturer.

N.B. The appliance should be inspected for damage to the door seals and door seal areas. If these areas are damaged the appliance should not be operated until it has been repaired by a competent service technician.

1. The appliance must not be operated by Microwave WITHOUT FOOD IN THE OVEN. Operation when empty will damage the appliance.

2. Children should be kept away from the oven at all times and should only be allowed to operate the oven under supervision. Ensure that children do not touch the hot outer casing after operation of the oven.

3. Storage of Accessories Do not store any objects other than oven accessories inside the oven in case it is accidentally turned on. In case of electronic failure, oven can only be turned off at wall socket.

Unpacking your oven

Using your oven

MICROWAVE

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

2. Keep the inside of the oven, door seals and door seal areas clean. When food splatters or spilled liquids adhere to oven walls, door seals and door seal areas wipe off with a damp cloth. Mild detergent may be used if they get very dirty. The use of harsh detergents or abrasives is not recommended.

3. The outside oven surface should be cleaned with a damp cloth. Do not allow water to seep into the ventilation openings.

4. If the Control Panel becomes dirty, clean with a soft, dry cloth. Do not use harsh detergents or abrasives on Control Panel. When cleaning the Control Panel, leave the oven door open to prevent the oven from accidentally turning on. After cleaning touch STOP/CANCEL Pad to clear display window.

5. 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.

6. It is occasionally necessary to remove the glass turntable for cleaning. Wash the tray in warm soapy water.

7. The roller ring and oven cavity floor should be cleaned regularly to avoid excessive noise. Simply wipe the bottom surface of the oven, particularly the turntable spindle and the area surrounding this, with mild detergent and hot water then dry with a clean cloth. The roller ring may be washed in mild soapy water. Cooking vapours collect during repeated use but in no way affect the bottom surface or the roller ring wheels. Replace properly after cleaning.

1. Repair IF YOUR OVEN REQUIRES AREPAIR please call 08709 066066. Microwave ovens are specialised appliances and repairs should only be carried out by competent service technicians. Do not attempt to remove the outer casing of the oven.

2. Door Seals Do not attempt to tamper with or make any adjustments or repairs to door, control panel housing, safety interlock switches or any other part of the oven. Do not remove outer panel from oven. The door seals and door seal areas should always be kept clean – use a damp cloth.

3. Oven Light The oven lamp must be replaced by a competent service technician. DO NOT attempt to remove the outer casing from the oven.

4. Selected Spares and Accessories These may be ordered direct; on line at www.theservicecentre.co.uk or by telephoning 08709 077077. Please ensure you quote the correct model number.

Care & Cleaning of your Microwave Oven

Maintenance of your oven

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

2. Only use the Glass Turntable specifically designed for this oven. Do not substitute with any other Glass Turntable.

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

4. Do not cook directly on Glass Turntable. Always place food in a microwave safe dish. The only exception to this is when cooking Jacket Potatoes or Auto Programme Jacket Potatoes.

5. If food or utensil on Glass Turntable touches oven walls, causing the turntable to stop moving, it will automatically rotate in the opposite direction. This is normal. Open oven door, reposition the food and restart.

6. The Glass Turntable can rotate in either direction.

7. While cooking by MICROWAVE the turntable may vibrate. This will not affect cooking performance.

8. Arcing may occur if the incorrect weight of food is used, a metal container has been used accidentally, or the grill accessory has been damaged. If this occurs, stop the machine immediately.

9. Always refer to instructions for correct accessories to use on all programmes. The glass turntable and roller ring are the only accessories used for Microwave Cooking.

Parts of Your Oven

Glass Turntable

The glass turntable and roller ring are the only

accessories used for Microwave Cooking.

See-through Oven Window External Air Vents

Door Safety Lock System

Control Panel

Identification Plate

Roller Ring

1. The Roller Ring and oven floor should be cleaned frequently to prevent excessive noise.

2. The Roller Ring must always be used together with the Glass Turntable for cooking.

Door Release Pad

Push to open the door Opening the door during cooking will stop the cooking process without cancelling the programme. Cooking resumes as soon as the door is closed and Start is pressed. The oven light will turn on and stay on whenever the door is opened.

Door Safety Lock System

Microwave Feed Guide

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Safety

If smoke or a fire occurs in the oven, press Stop/Cancel button and leave the door closed in order to stifle any flames. Disconnect the power cord, or shut off the power at the fuse or the circuit breaker panel.

Short Cooking Times

As microwave cooking times are much shorter than other cooking methods it is essential that recommended cooking times are not exceeded without first checking the food.

Cooking times given in the cookbook are approximate. Factors that may affect cooking times are: preferred degree of cooking, starting temperature, altitude, volume, size and shape of foods and utensils used. As you become familiar with the oven, you will be able to adjust these factors.

It is better to undercook rather than overcook foods. If food is undercooked, it can always be returned to the oven for further cooking. If food is overcooked, nothing can be done. Always start with minimum cooking times.

Important.

If the recommended cooking times are exceeded the food will be spoiled and in extreme circumstances could catch fire and possibly damage the interior of the oven.

1. Small quantities of food. Take care when heating small quantities of food as these can easily burn, dry out or catch fire if cooked too long. Always set short cooking times and check the food frequently.

NEVER OPERATE THE OVEN WITHOUT FOOD INSIDE ON MICROWAVE.

2. Foods low in moisture. Take care when heating foods low in moisture, eg bread items, chocolate, popcorn, biscuits and pastries. These can easily burn, dry out or catch on fire if cooked too long.

3. Christmas Pudding. Christmas puddings and other foods high in fats or sugar, eg. jam, mince pies, must not be over heated. These foods must never be left unattended as with over cooking these foods can ignite.

4. Boiled Eggs. Do not boil eggs in their shell in your microwave. Raw eggs boiled in their shells can explode causing injury.

5. Foods with Skins. Potatoes, apples, egg yolk, whole vegetables and sausages are examples of food with non porous skins. These must be pierced using a fork before cooking to prevent bursting.

6. Liquids. When heating liquids, eg 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.

7. Lids. Always remove the lids of jars and containers and takeaway food containers before you microwave them. If you don’t then steam and pressure might build up inside and cause an explosion even after the microwave cooking has stopped.

8. Deep Fat Frying. Do not attempt to deep fat fry in your oven.

Important Information – Read Carefully

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9. Meat Thermometer. Use a meat thermometer to check the degree of cooking of roasts and poultry only when meat has been removed from the microwave. If undercooked, return to the oven and cook for a few more minutes at the recommended power level. Do not leave a conventional meat thermometer in the oven when microwaving.

10. Paper, Plastic. Carefully attend the appliance if paper, plastic or other combustible materials are used as containers or for covering. Do not use wire twist-ties with roasting bags as arcing will occur.

Do not use re-cycled paper products, eg Kitchen roll unless they say they are specifically designed for use in a microwave oven. These products contain impurities which may cause sparks and/or fires when used.

11. Reheating. It is essential that reheated food is served “piping hot” and is reheated only once.

Remove the food from the oven and check that it is “piping hot”, ie 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, eg lasagne, shepherds pie, the centre should be cut with a knife to test it is well heated through. Even if a manufacturer’s packet instructions have been followed always check the food is piping hot before serving and if in doubt return your food to the oven for further heating.

12. Standing Time. Standing time refers to the period at the end of cooking or reheating when food is left before being eaten, ie. it is a rest time which allows the heat in the food to continue to conduct to the centre, thus eliminating cold spots.

13. Keeping Your Oven Clean. It is essential for the safe operation of the oven that it is wiped out regularly. Use warm soapy water, squeeze the cloth out well and use to remove any grease or food from the interior. Pay particular attention to the door seal area and also the areas around the microwave feed guide situated on the right hand side of the cavity wall. The oven should be unplugged when cleaning.

14. Fan Motor Operation. After using the microwave the fan motor may rotate for a few minutes 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.

15. Containers. Before use check that utensils/containers are suitable for use in microwave ovens.

16. 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.

17. Arcing Arcing may occur if a metal container has been used accidentally or if the incorrect weight of food is used. Arcing is when blue flashes of light are seen in the microwave oven. If this occurs, stop the machine immediately. If the oven is left unattended and this continues it can damage the machine.

Important Information – Read Carefully

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Microwave energy has been used in this country to cook and reheat food since early experiments with RADAR in World War II. Microwaves are present in the atmosphere all the time, both naturally and from manmade sources.

Manmade sources include radar, radio, television, telecommunication links and car phones.

Microwaving Principles

The microwaves cause the water molecules to vibrate which causes FRICTION, ie. HEAT. This heat then cooks the food. Microwaves are also attracted to fat and sugar particles, and foods high in these will cook more quickly. Microwaves can only penetrate to a depth of 1

⁄

-2 inches (4-5 cm) and as heat spreads through the food by conduction, just as in a traditional oven, the food cooks from the outside inwards.

In a microwave oven, electricity is converted into microwaves by the MAGNETRON

REFLECTION

The microwaves bounce off the metal walls and the metal door screen.

TRANSMISSION

Then they pass through the cooking containers to be absorbed by the water molecules in the food, all foods contain water to a more or lesser extent.

IMPORTANT NOTES

HOW MICROWAVES COOK FOOD

The dish used to cook or reheat the food will get warm during cooking, as the heat conducts from the food. Even in microwaving, oven gloves are required!

MICROWAVES CANNOT PASS THROUGH METALAND THEREFORE METALCOOKING UTENSILS SHOULD NEVER BE USED IN AMICROWAVE, FOR COOKING ON MICROWAVE ONLY

Foods Not Suitable for Cooking by Microwave Only

Yorkshire Puddings, Souffles, Double Crust Pastry Pies.

Because these foods rely on dry external heat to cook correctly, do not attempt to cook by microwave.

Foods that require deep fat frying cannot be cooked either.

STANDING TIME

When a microwave oven is switched off, the food will continue to cook by conduction – NOT BY MICROWAVE ENERGY. Hence STANDING TIME is very important in microwaving, particularly for dense foods i.e. meat, cakes and reheated meals. (Refer to page 9.)

Boiled Eggs

Do not boil eggs in your microwave. Raw eggs boiled in their shells can explode and cause serious injury

13 Amp fused socket

Microwave Water Molecule Absorption Vibration

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General Guidelines

PIERCING

The skin or membrane on some foods will cause steam to build up during cooking. These foods must be pierced or a strip of skin should be peeled off before cooking to allow the steam to escape. Eggs, potatoes, apples, sausages etc, will all need to be pierced before cooking. DO NOT ATTEMPTTO BOIL EGGS IN THEIR SHELLS.

MOISTURE CONTENT

Many fresh foods e.g. vegetables and fruit, vary in their moisture content throughout the season. Jacket potatoes are a particular example of this. For this reason cooking times may have to be adjusted throughout the year. Dry ingredients e.g. rice, pasta, can dry out further during storage and cooking times may differ from ingredients freshly purchased.

CLING FILM

Cling film helps keep the food moist and the trapped steam assists in speeding up cooking times. However it should be pierced before cooking, to allow excess steam to escape. Always take care when removing cling film from a dish as the build-up of steam will be very hot. Always purchase cling film that states on the packet “suitable for microwave cooking” and use as a covering only. Do not line dishes with cling film.

STANDING TIME

Dense foods e.g. meat, jacket potatoes and cakes, require a STANDING TIME (inside or outside of the oven) after cooking, to allow heat to finish conducting to cook the centre completely.

■ MEAT JOINTS – Stand

15 mins. wrapped in aluminium foil.

■ JACKET POTATOES – Stand 5 mins. wrapped in aluminium

foil.

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

■ RICH DENSE CAKES – Stand 15-20 mins.

■ FISH – Stand 2-5 mins.

■ EGG DISHES – Stand 2-3 mins.

■ PRECOOKED CONVENIENCE FOODS – Stand for 5 mins.

■ PLATED MEALS – Stand for 2-5 mins.

■ VEGETABLES – Boiled potatoes benefit from standing

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

■ DEFROSTING – It is essential to allow standing time to

complete the process. This can vary from 5 mins. e.g. raspberries, to up to 1 hour for a joint of meat.

If food is not cooked after STANDING TIME, return to oven and cook for additional time.

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DISH SIZE

Follow the dish sizes given in the recipes, as these affect the cooking and reheating times. A quantity of food spread in a bigger dish cooks and reheats more quickly.

QUANTITY

Small quantities cook faster than large quantities, also small meals will reheat more quickly than large portions.

SPACING

Foods cook more quickly and evenly if spaced apart. NEVER pile foods on top of each other.

SHAPE

Even shapes cook evenly. Food cooks better by microwave when in a round container rather than square.

DENSITY

Porous airy foods heat more quickly than dense heavy foods.

COVERING

Cover foods with microwave cling film or a self-fitting lid. Cover fish, vegetables, casseroles, soups. Do not cover cakes, sauces, jacket potatoes, pastry items.

ARRANGING

Individual foods e.g. chicken portions or chops, should be placed on a dish so that the thicker parts are to the outside.

STARTING TEMPERATURE

The colder the food, the longer it takes to heat up. Food from a fridge takes longer to reheat than food at room temperature.

TURNING AND STIRRING

Some foods require stirring during cooking. Meat and poultry should be turned after half the cooking time.

LIQUIDS

All liquids must be stirred before and during heating. Water especially must be stirred before and during heating, to avoid eruption. Do not heat liquids that have previously been boiled. DO NOT OVERHEAT.

CHECKING FOOD

It is essential that food is checked during and after a recommended cooking time, even if an AUTO PROGRAMME 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 microwave spray cleaner, sprayed onto a soft cloth, always wipe the oven dry after cleaning. Avoid any plastic parts and door area.

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Containers to use

When unsure that a cooking container is suitable for use in your microwave, check by the following test:

1. Fill a microwave safe measuring jug with 300ml (

⁄

pt) cold water.

2. Place it on the turntable alongside the dish to be tested. If the dish you are testing is a large dish, then stand the measuring jug on top of the empty dish.

3. Heat on HIGH power for 1 minute.

Result

If the dish is suitable for microwaving, it will remain cool, whilst the water in the jug will begin to feel warm. If the testing dish feels warm, do not use as it is obviously absorbing microwave energy.

N.B. This test does not apply to plastic or metal based containers e.g. Le Creuset

style dishes, which should not be used as they are cast iron covered with enamel.

OVEN GLASS Everyday glass that is heat

resistant e.g. Pyrex

, is ideal. Do not use delicate glass which may crack due to the heat from the food. Do not use lead crystal which may crack or arc.

CHINA

AND CERAMIC

Everyday glazed china plates, saucers, bowls, mugs and cups can be used if they are heat resistant. Porcelain and ceramic are also ideal. Fine bone china should only be used for reheating for short periods, otherwise the change in temperature may crack

the dish or craze the finish. Do not use dishes with a metal rim or pattern. Do not use jugs or mugs with glued handles, since the glue can melt in a microwave.

POTTER

Y, EARTHENWARE,

STONEWARE If completely glazed, these dishes

are suitable. Do not use if partially glazed or unglazed, since they are able to absorb water which in turn absorbs microwave energy, making the container very hot and slows down the cooking of food.

FOIL/MET

AL CONTAINERS

NEVER ATTEMPT TO COOK IN FOIL OR METAL containers – the microwaves cannot pass through and the food will not heat evenly – this may also damage your oven. Small items in shallow foil containers can be REHEATED in the microwave, but take care that containers do not touch the oven walls or door. Use wooden kebab sticks instead of metal skewers. DO NOT RE-USE FOIL CONTAINERS AS THEYMAY BECOME DENTED OR DAMAGED AND ARCING MAY OCCUR.

QUICK CHECK GUIDE TO COOKING UTENSILS

Choosing the correct container is a very important factor in deciding the success or failure of your cooking.

Testing Dishes for Suitability

Page 14

PLASTIC Many plastic containers are designed for microwave use. Only use Tupperware

containers if they are designed for microwave use. Do not use Melamine – although it

is heat resistant it absorbs microwave energy and scorches. Even if a container is microwave safe, do not use for cooking foods high in sugar or fat. Foods that require long cooking times e.g. brown rice, should not be cooked in plastic. Never cook in margarine cartons or yoghurt pots, as these will melt with the heat from the food. Many plastics that are not heatproof for cooking are suitable for defrosting.

PAPER Plain white absorbent kitchen paper (kitchen towel)

can be used for covering blind pastry cases and for covering bacon to prevent splattering BUT FOR SHORT COOKING TIMES ONLY. NEVER RE-USE A PIECE OF KITCHEN TOWEL. ALWAYS USE A FRESH PIECE OF PAPER FOR EACH DISH.

Avoid kitchen paper containing manmade fibres. If you are using branded re-cycled kitchen towel, check first that it is recommended for microwave use. Do not use waxed or plastic coated cups or plates as the finish may melt in the oven. Greaseproof paper can be used to line the base of dishes and to cover fatty foods e.g. bacon rashers to stop them splattering. White paper plates can be used for SHORT REHEATING TIMES.

CLING FILM Microwave

cling film can be used for covering food that is reheated by microwave. It is also useful for covering food to be cooked, but care should be taken to avoid the film being in direct contact with the food.

ROASTING BAGS Roasting bags are useful when slit up

one side to tent a joint for roasting by power and time. Do not use the metal twists supplied.

ALUMINIUM FOIL Small amounts of smooth aluminium foil

can be used to SHIELD joints of meat during defrosting and cooking, as the microwaves cannot pass through the foil, this prevents the parts shielded from overcooking or overdefrosting. Take care that the foil does not touch the sides or roof of the oven, as this may cause arcing and damage your oven.

WICKER, WOOD, STRA

W BASKETS

Do not use these items in your microwave. With continued use and with prolonged exposure they will crack and could ignite. Do not use wooden dishes in your microwave.

✘

✔

✘

Page 15

Control Panels

MBO50

(1) Display Window (2) Time Pads (3) Auto Weight Microwave

Programmes

(4) Auto Sensor Microwave

Programmes

(5) Auto Sensor Microwave

Programmes

(6) Auto Defrost Programmes (7) Microwave Power Setting (8) Fast-Cook (9) Delay/Stand Pad:

This can be used to delay a cooking programme for up to 9 hrs 99 mins., or used to time or for standing (non-cooking) time.

(10) Clock Pad:

Press the clock pad. Using the minute and second pads set the clock (12 hr clock). Press clock

pad again to stop colons flashing. (11) Kg/g lb/oz Conversion Pad (12) Weight Selection Pads (13) Stop/Cancel Pad:

Before Cooking:

one press clears your instructions.

During Cooking:

one press temporarily stops the

cooking programme. Another

press cancels all your instructions

and the time of day will appear in

the display. (14) Start Pad:

Press to start operating the oven.

If during cooking the door is

opened or Stop/Cancel Pad is

pressed once, Start Pad has to

be pressed again to continue

cooking.

(1)

(2)

(1)

(7)

(5)

(13) (14)

(10)

(11)

(12)

(7)

(6)

(9)

(13)

(11)

(14)

(9)

(4)

(3)

(6)

Bleep Sound:

Ableep sounds when a pad is pressed. If this bleep does not sound, the setting is incorrect. When the oven changes from one function to another, two bleeps sound. After completion of cooking, five bleeps sound.

MBO55

(2)

(8)

Page 16

MBO55MBO50

Let’s Start to Use your Oven

1 Plug in

Plug into a 13 amp fused electrical socket. You will be reminded to read your operating instructions.

2 Press Clock Pad

Set clock as a 12hr clock. Set time using time pads. Press clock pad again. (See page 15 for details).

3 Demonstration Mode

This is to enable you to experiment setting various programmes. (The letter D will always appear in the display window. This is to confirm that there is no microwave power produced and it is safe to use the oven without any food). To select this mode press the clock pad three times. “Demo Mode Press Any Key” will appear in the display window.

4 Select Power

For example MBO50 - press HIGH

MBO55 - press POWER SELECT PAD once

Press Time Pad

To set a cooking time eg. 1 minute, press 1 minute pad once.

6 Press Start Pad

The time will be displayed in the window and count down. The oven will bleep at the end of the cooking programme.

Check that the letter Dappears in the display window, to confirm no microwave power is being produced, and it is safe to use the oven without any food. To cancel the demonstration mode press the clock pad a further three times.

7 Child Lock

To operate the child lock facility press the start pad three times, this will deactivate the microwave. “Lock” will appear in the display and none of the controls will operate. To clear child lock facility press Stop/Cancel three times.

D 1 : 00

Page 17

●

Press Clock Pad

“SET TIME” will appear in the display window, and the colon starts to blink.

●

Press Time Pads

Enter time of day by pressing Time Pads. e.g. 11.25pm (12hr clock)

●

Press Clock Pad

Colon stops blinking. Time of day is now locked into the display.

Press once

● Select Cooking Time. ● Press Start.

● Press this pad until the power you require

appears in the display window.

Setting the Clock

Microwave Cooking and Defrosting

There are different microwave power levels available.

Selecting Microwave Power Level

N.B.

1. To reset time of day, repeat step 1 through to step 3.

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

3. This is a 12 hour clock.

Press twice

Press once

Press 5 times

Power

Press Level Wattage

once High 900 W twice Defrost 270 W 3 times Medium 600 W 4 times Low 440 W 5 times Simmer 250 W 6 times Warm 100 W

CAUTION: The oven will automatically work on HIGH microwave power if a cooking time is entered without the power level previously being selected.

● Press the pad with the power you require. ● Select Cooking Time. ● Press Start.

Medium

High

Defrost

Simmer

Low

900 Watts 270 Watts 600 Watts 440 Watts 250 Watts

MBO50

MBO55

Page 18

Using the the Delay/Stand Feature

The Delay/Stand Pad is used as a timing pad either before, during or after a cooking programme. When the Delay/Stand Pad is selected with a time, there is no microwave power in the oven during this time.

1. To Set a Standing Time:

●

Press the Delay Pad

●

Set Delay time (max 9hrs 99mins) (10 min. pad is inoperable) An “H” will appear in the display to denote hours. The minute pad enters hours and the sec pads enter the minutes.

●

Set the complete cooking programme, by entering power level and time required.

●

Press Start Pad. Delayed time will count down then the cooking programme will start.

●

Set the desired Cooking Programme, by selecting power level and time required.

●

Then Press the Stand Pad.

●

Set desired standing time (max 9hrs 99mins) (10 min. pad is inoperable) An “H” will appear in the display to denote hours. The minute pad enters hours and the sec pads enter the minutes.

●

Press Start Pad. Cooking programme will commence after which the standing time will count down.

2. To Set a Delay Start:

1. If the oven door is opened during the stand or delay time, the time in the display window will continue to count down.

2. Delay Start cannot be used before an Auto Programme.

3. If the Delay Stand pad is pressed three times, this will turn off the auto guide system. “Operation guide off” will appear once. The words will not now scroll in the display window. To turn the auto guide back on, press the Delay/Stand pad three times. “Operation guide on” will appear, and then the words will scroll again.

Power level

Time

Power level

Time

inoperable

hours

inoperable

1min10min

hours 1min10min

Fast-Cook

This will provide an added boost of microwave power up to 1000 watts, for the initial part of the cooking time, when reheating foods e.g. soup, baked beans.

●

Press the Pad

●

Select Cooking time

●

Press Start

Page 19

Microwave Cooking and Defrosting

ACCESSORYTO USE:

When using your oven, the glass turntable provided must always be in position.

DO NOT place food directly onto the turntable except in the case of Jacket Potatoes or Auto Programme Jacket Potatoes.

Foods reheated or cooked by MICROWAVE are normally covered with a lid or cling film, unless otherwise stated.

Two Stage Cooking:

eg. High power 10 minutes followed by Simmer power 20 minutes; Select High power and programme 10 minutes then select second power (Simmer) with second cooking time (20 minutes) then press Start.

Three Stage Cooking:

eg. High power 5 minutes, Delay 5 minutes, High power 2 minutes; Select first Power level and cooking time, then press DELAYand time, then select final power level and final cooking time. Then press Start.

•Select the desired programme

by pressing pad. Press “AUTO DEFROST” pad once, twice or three times to select food.

•Press to select kg, g or lb and oz.

•Enter the weight by pressing the More & Less pads. The “more” pad will start with the minimum weight for each food.

• Press Start.

Auto Defrost

With this feature you can defrost frozen foods according to the weight. Select the category and set the weight of the food. The weight can be programmed in pounds and ounces or kilogrammes and grams. The weight starts from the minimum weight for each category.

Programme Weight Range Suitable Foods

1 BreadItems 100 - 800g (4oz - 1lb 12oz) Bread and rolls. Turn at bleep. 2 Small Meat Items 200 - 1200g (7oz - 2lb 10oz) Small pieces of meat, minced meat, chicken portions, steaks, chops. Turn at bleeps. 3 Meat Joints 400 - 2000g (14oz - 4lb 6oz) Whole chicken, meat joints. Turn at bleeps and shield.

MBO50

MBO55

MBO50

MBO55

Page 20

This feature allows you to defrost items such as minced meat, chops, chicken portions, meat joints and bread. The AUTO DEFROST pad should be pressed to select the correct category and then enter in the weight of the food in

kilogrammes, grams or pounds and ounces using the appropriate pads (See page 17). Foods should be placed in a suitable dish, whole chickens and joints of meat should be on an upturned saucer or on a rack.

Chops, chicken portions and slices of bread should be placed in a single layer. It is not necessary to cover the foods. The Intelligent Wave Technology used in AUTO DEFROST programmes gives you a quick and more even defrost. The Intelligent Wave Technology uses a random sequence of pulsing microwave energy which speeds up the defrosting

process. During the programme the oven will bleep to remind you to check the food.

IT IS ESSENTIAL THAT YOU TURN AND STIR THE FOOD FREQUENTLY AND SHIELD IF NECESSARY. (See page 19).

On hearing the first bleep you should TURN and SHIELD (if possible). On the second bleep you should turn the food or break it up.

Auto Defrost Programmes

CATEGORY 1 BREAD ITEMS The Bread Programme is suitable for defrosting small items e.g. rolls, buns and slices of bread which are

required for immediate use. Small items may feel warm immediately after defrosting. Loaves can also be defrosted on this programme 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 PROGRAMME IS NOT SUITABLE FOR CREAM CAKES OR DESSERTS eg. cheesecake.

CATEGORY 2 SMALL MEAT ITEMS (MINCE/CHOPS/CHICKEN PORTIONS) It is necessary for mince to be broken up frequently during defrosting and this is best carried out in a large

shallow dish. Chops and chicken portions should be arranged in a single layer and turned frequently. CATEGORY 3 MEAT JOINTS/WHOLE CHICKENS

Meat joints and chickens will require shielding during defrosting especially if they are particularly fatty pieces. This is to prevent over defrosting on the outside edges. Smooth foil secured with cocktail sticks should be used. DO NOT ALLOW THE FOIL TO TOUCH THE WALLS OF THE OVEN. Back fat of joints, legs, wings and breast bones need shielding (see photograph above). Standing time of at least 1 hour should be allowed (rolled joints may require longer) before cooking to ensure the centre is fully defrosted.

1st Bleep

Turn or Shield

2nd Bleep

Turn or break up

Page 21

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 “bleeps’’. Shield if necessary (see point 5).

4 Minced meat/chops/chicken

portions should be broken up or separated as soon as possible and placed in a single layer.

5 Shielding prevents food

cooking. It is essential when defrosting chickens and joints of meat. The outside thaws out first, so protect wings/breast/fat with smooth pieces of aluminium foil secured with cocktail sticks.

6 Allow standing time so

that the centre of the food thaws out. (minimum 1 hour for joints of meat and whole chickens).

By selecting the DEFROST power level, from the microwave power pad, and setting a time, you can defrost food in your microwave. The biggest problem is getting the inside defrosted before the outside starts to cook.

For this reason a defrost programme alternates between a defrost power and a standing time. The name for this type of defrost is cyclic and during the

standing stages there is no microwave power in the oven, although the light will remain on and the turntable will turn. The automatic stand times ensure a more even defrost but it is still necessary to allow for standing time before use. Place foods in a suitable container. Meat joints and chickens should be placed on an upturned saucer or on a plastic rack if you have one.

Defrosting Guidelines

Turn dense foods and meat 2/3 times during defrosting.

TIPS

Separate chops and small items e.g. bread slices where possible.

Chickens and joints of meat will require shielding during defrosting.

Break up small items e.g. minced meat, frequently during defrosting.

Page 22

Meat Defrosting Time Method Standing Time

Beef/Lamb/ 14-16 mins Place in a suitable dish or on an upturned 60 mins Pork Joint 450g (1lb) saucer or use a rack. Turn 3-4 times. Shield.

Minced Beef 12 mins Place in a suitable dish. 15 mins

450g (1lb) Break up and turn 3-4 times.

Chops 10 mins Place in a suitable dish in a single layer. 15 mins.

450g (1lb) Turn twice. Shield if necessary.

Sausages 12 mins. Place in a suitable dish in a single layer. 15 mins

450g (1lb) Turn twice. Shield if necessary.

Bacon 6-7 mins Place in a suitable dish in a single layer.

450g (1lb) Turn twice. Shield if necessary. 10 mins

Stewing Steak 12 mins. Place in a suitable dish. 15 mins

450g (1lb) Break up frequently.

Chicken 13 mins. Place in a suitable dish on an upturned saucer 60 mins.

450g (1lb) or use a rack. Turn 3-4 times. Shield.

Chicken Portions 10-12 mins. Place in a suitable dish in a single layer. 30 mins.

450g (1lb) Turn twice. Shield if necessary.

Fish

Whole 9-10 mins Place in a suitable dish. Turn Twice. Shield. 15 mins.

450g (1lb)

Fillets/Steak 7-8 mins Place in a suitable dish. 15 mins

450g (1lb) Turn twice, separate if necessary.

Prawns 6-7 mins. Place in a suitable dish. 10 mins

450g (1lb) Stir twice during defrosting.

General

Bread Sliced 5 mins. Place on the turntable. 10 mins.

400g (14oz) Separate and rearrange during defrosting.

Slice of bread. 30 sec. Place on the turntable on 1-2 mins.

30g (1oz) a piece of kitchen paper.

Pastry 5

mins. Place on a plate. Turn over half way. 10-15 mins.

450g (1lb)

Soft Fruit 6-7 mins. Place in a suitable dish. 10 mins.

450g (1lb) Stir twice during defrosting.

Defrosting Foods Using Defrost Power & T ime

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.

Page 23

Programme Minimum Maximum

Curry 350g (12oz) 1000g (2lb 2oz)

Chinese 250g (9oz) 500g (1lb 2oz)

Pasta 300g (11oz) 1500g (3lb 5oz)

Casserole 350g (12oz) 1000g (2lb 2oz)

Fresh Vegetables 100g (4oz) 800g (1lb 12oz)

Fresh Fish 100g (4oz) 800g (1lb 12oz) Jacket Potatoes 200g (7oz) 1500g (3lb 5oz) Boiled Potatoes 200g (7oz) 1000g (2lb 2oz)

Auto Weight Cook Programmes for MBO50

Minimum/Maximum Weights to use on Auto Weight Programmes

●

Select the desired Auto

Weight Programme, by pressing the pad. The pad can be pressed once or twice to select one of the two programmes available.

●

Press to select kilogrammes, grams or pounds and ounces.

●

Enter the weight by pressing

the “more” and “less” pads. This is the weight of the food.

●

Press Start.

This feature allows you to cook or reheat eight foods by setting the weight only. The oven determines the Microwave power level and then the cooking time automatically. Select the category of food and then just enter the weight. The weight can be entered in kilogrammes, grams or pounds and ounces.

Guidelines for Use

The Auto Weight Programmes are designed to take the guesswork out of cooking or reheating your food. They must ONLY be used for the foods described.

1. Only cook foods within the weight ranges described (see table below).

2. Only use the accessories as indicated (see page 22).

3. Always choose a container size that is suitable for the quantities of food, ie. do not allow a large headspace or food may not cook correctly.

4. Always cover the dish with pierced cling film or a lid, this helps keep the food moist. The only exception to this rule is the Jacket Potato programme.

5. Most foods benefit from a STANDING time after cooking on an Auto Programme, to allow heat to continue conducting to the centre.

6. To allow for some variations that occur in food, check that food is thoroughly cooked and piping hot before serving.

Page 24

This programme is for reheating a curry convenience meal that can be stirred. Foods must be in a suitable microwaveable container and have the film pierced. Place on turntable, press the pad once. Enter the weight then press START. Stir halfway. Allow to stand for 1 minute. Ensure that the food is piping hot. Stir the food before serving.

This programme is for reheating a pasta style convenience meal that can be stirred. Foods must be in a suitable microwaveable container and have the film pierced. Place on turntable, press the pad once. Enter the weight then press START. Stir halfway. Allow to stand for 1 minute. Ensure that the food is piping hot. Stir the food before serving.

To cook FRESH vegetables. Place prepared vegetables into a shallow container on turntable. Add 90ml (6tbsp) of water. Cover with pierced cling film or lid. Press the pad once. Enter the weight. Press START.

To cook jacket potatoes choose medium sized potatoes 200-250g (7-9oz). Wash and dry and prick with a fork several times. Arrange around edge of turntable. Press pad once. Enter weight. Press START. DO NOT COVER.

This programme is for reheating a chinese style convenience meal that can be stirred. Foods must be in a suitable microwaveable container and have the film pierced. Press the pad twice. Enter the weight. Press STAR T. Stir halfway. Allow to stand for 1 minute. Ensure food is piping hot. Stir again before serving.

This programme is for reheating a casserole style convenience meal that can be stirred. Foods must be in a suitable microwaveable container and have the film pierced. Press the pad twice. Enter the weight. Press START. Stir halfway. Allow to stand for 1 minute. Ensure food is piping hot. Stir again before serving.

To cook FRESH fish. Shield the thinner portions. Place in a shallow container on turntable. Add 15 ml (1tbsp) liquid. Cover with pierced cling film or lid. Press the pad twice. Enter the weight. Press START.

Cut into even size pieces. For weights below 500g (1lb) add 6tbsp (90ml) water. For large weights add 150ml (

/4pt) water. Cover with pierced cling film or a lid. Press the pad twice. Enter the weight and press START.

Auto Weight Cook Programmes for MBO50

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

7 Jacket Potatoes

6 Fresh Fish5 Fresh Vegetables

8 Boiled Potatoes

4 Casserole

2 Chinese style

1 Curry

3 Pasta

Page 25

Auto Sensor Cook and Reheat Programmes for MBO55

Adjust to Taste

The Sensor programmes cook foods for average tastes. You are able to adjust the cooking programmes to your own taste by pressing the MORE/LESS pad.

After selecting the Sensor programme, but BEFORE pressing START. The oven will automatically cook the food 10% More or 10% Less.

• Select the desired Auto Sensor programme, by pressing the pad. The pad can be pressed once or twice to select one of the two programmes available.

• Press Start. The food category will be repeated in the display window until the oven calculates the cooking time after detecting a burst of steam. DO NOT open the oven door until the remaining cooking time appears in the display window.

This feature allows you to cook or reheat sixteen foods automatically. There is no need to enter the weight, as these programmes use a humidity sensor which will automatically select the correct Microwave power level and calculate the correct cooking time.

How it works

The Auto Sensor programmes take the guesswork out of cooking. Once the food has been selected and the start pad pressed the food is heated 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 2 bleeps.

Whilst the Sensor programme 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.

IMPORTANT NOTE: For best results the Sensor programmes should only be used when the oven is cold. It is recommended that the oven is

allowed to cool between using the sensor programmes, if one or more programmes are being used (see note below). 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 Programmes consecutively.

N.B. When attempting to use a Sensor programme “HOT may appear in the display window. Do not press Stop/Cancel when this appears, as a fan automatically operates to cool the oven. This fan will cool the oven within 10-15 minutes, as long as “HOT” is left in the display window, otherwise cooling may take longer.

Page 26

Minimum/Maximum Weights to use on Auto Sensor Programmes

Programme Minimum Maximum

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

Fresh Vegetables 100g (4oz) 800g (1lb 12oz)

Frozen Vegetables 100g (4oz) 800g (1lb 12oz)

Fresh Fish 100g (4oz) 800g (1lb 12oz)

Frozen Fish 100g (4oz) 800g (1lb 12oz) Jacket Potatoes 200g (7oz) 1500g (3lb 5oz) Boiled Potatoes 200g (7oz) 1000g (2lb 2oz)

Programme Minimum Maximum

Meat Sauce 450g (1lb) 2000g (4lb 6oz)

Casserole 800g (1lb 12oz) 2000g (4lb 6oz)

Whole Chicken 500g (1lb 2oz) 2000g (4lb 6oz)

Chicken Portions 200g (7oz) 1500g (3lb 5oz)

Rice 150g (5oz) 450g (1lb)

Pasta 100g (4oz) 450g (1lb)

Steamed Pudding 100g (4oz) 500g (1lb 2oz)

Stewed Fruit 100g (4oz) 800g (1lb 12oz)

Sensor Reheat Programmes

Auto Sensor Cook and Reheat Programmes for MBO55

Auto Sensor Reheat programmes must ONLY be used for the foods described below. For perfect results ensure that the oven is cold before using any sensor programme.

*IMPORTANT NOTE:This programme is not suitable for foods that cannot be stirred e.g. Lasagne/Shepherds Pie. These foods can be cooked manually, by entering the microwave power and time. Refer to packet instructions or reheating charts on pages 28-31. Meals in bowl shaped containers will need extra cooking time.

This programme is for reheating a chilled convenience meal that can be stirred.* Foods must be in a suitable shallow microwaveable container and have the film pierced. Place on turntable, press the pad once. Press START. Allow to stand for 1 minute. Ensure that the food is piping hot, stir before serving. Note: Large pieces of fish/meat in a thin sauce, may require longer cooking.

This programme is for reheating a frozen convenience meal that can be stirred.* Foods must be in a suitable shallow microwaveable container which is covered and pierced. Press the pad twice. Press START. After the oven bleeps, stir the food and re-cover with pierced cling film. Continue to cook for remainder of the time. Allow to stand for 1 minute. Ensure food is piping hot. Stir again before serving.

1 Chilled Meal

2 Frozen Meal

Guidelines for Use

The Auto Sensor Programmes are designed to take the guesswork out of cooking or reheating your food. They must ONLY be used for the foods described.

1. Only cook foods within the weight ranges described (see table below).

2. Only use the accessories as indicated on pages 24-26.

3. It is essential when using the Auto Sensor programmes to cover the food with pierced cling film or a lid that is designed to fit the dish. The exceptions to this rule are programme 5 Jacket Potatoes (see page 25) and programme 13 for steamed pudding (see page 26). Airtight containers must not be used e.g. sealable plastic containers.

4. Always choose a container size that is suitable for the quantity of food, ie. do not allow a large headspace or food may not be cooked correctly.

5. For perfect results ensure that the oven is cold before using any Sensor programme.

6. Most foods benefit from a STANDING time after cooking on an Auto Programme, 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.

Page 27

To cook FRESH vegetables eg. carrots, cauliflower, not suitable for potatoes. Place prepared vegetables into a shallow container on turntable. Add 90ml (6tbsp) of water. Cover with pierced cling film or lid. Press the pad once. Press START.

To cook FRESH fish. Shield the thinner portions. Place in a shallow container on turntable. Add 15ml (1tbsp) liquid. Cover with pierced cling film or lid. Press the pad once. Press START.

To cook jacket potatoes choose medium sized potatoes 200-250 g (7-9 oz) for best results. Wash and dry, prick with a fork several times. Arrange around edge of turntable. Press the pad once. Press START. DO NOT COVER. After cooking, wrap in foil and stand for 5 mins.

To cook raw mince beef based sauce, i.e. Bolognese sauce, and also very finely diced chicken or pork fillet to be cooked in a sauce. Cover with pierced cling film or a lid. Press the pad once. Press START. Stir after time appears in display window.

To cook FROZEN vegetables. Place in a shallow container on turntable, sprinkle with 1tbsp (15ml) of water. Cover with pierced cling film or lid. Press the pad twice. Press START.

To cook FROZEN fish. Place in a shallow container on turntable, sprinkle with 15ml (1tbsp) of water. Cover with pierced cling film or lid. Press the pad twice. Press START.

Cut into even size pieces. For weights below 500g (1lb) add 6tbsp (90ml) water. For large weights add 150 ml (

pt) water. Cover with pierced cling film or a lid. Press the pad twice. Press START.

To cook braising steak or neck of lamb etc. For chicken casseroles use power and time, or meat sauce programme for diced flesh. Use a minimum of 450ml of liquid per 450g (1lb) of meat. Place a small plate over the meat to keep it submerged in the liquid. This programme will operate for over 60 minutes. Cover with pierced cling film or a lid. Press the pad twice. Press START. Stir after time appears in the display window.

Auto Sensor Cook Programmes for MBO55

Auto Programmes must ONLY be used for the foods described below. For perfect results ensure that the oven is cold before using any sensor programme. It is not recommended to keep using the Auto Programmes consecutively.

1 Fresh Vegetables

3 Fresh Fish

2 Frozen Vegetables

4 Frozen Fish

6 Boiled Potatoes

5 Jacket Potatoes

7 Meat Sauce 8 Casserole

Page 28

Auto Sensor Cook Programmes for MBO55

To cook WHOLE FRESH unstuffed chickens. Cook stuffing separately. Place chicken breast side up on rack or an upturned saucer in a dish and cover with a lid or pierced cling film. Press pad once. Press START. Turn the chicken after the time comes up in the display window.

For cooking rice for savoury dishes not puddings. Rinse the rice thoroughly before cooking. Use a very large bowl i.e. 3 litres (6pts). Add

tsp salt and boiling water, according to the chart below. Cover with pierced cling film or a lid. Press pad once. Press START.

For a standard sponge mixture (see recipe page 59). Put mixture in a 2pt basin or divide between individual ramekins. The mixture must completely cover any topping (see note on page 59). DO NOT COVER. Press pad once. Press START. Allow to stand for 5 mins before turning out.

For cooking fresh chicken portions e.g. leg quarters, breast quarters with bone. DO NOT use for drumsticks, boneless breasts or thighs. Place chicken in a dish, on a rack, if possible. Cover with a lid or pierced cling film. Press pad twice. Press START.

For cooking dried pasta. Use a very large bowl i.e. 3 litres (6pts). Add 1tsp salt, 1tbsp oil and boiling water. Cover with pierced cling film or a lid. It is important to add the correct amount of water as listed below.

Press pad twice. Press START.

Peel, core and slice fruit. Add 15ml (1tbsp) water and cover with pierced cling flim or use a dish with a lid. Omit water for soft fruit and rhubarb. Press pad twice. Press START.

9 Chicken - WHOLE

11 Rice

10 Chicken portions

12 Pasta

13 Steamed Pudding 14 Stewed Fruit

150g 300ml 250ml 800ml 300ml 200g 300ml 300ml 800ml 300ml 300g 500ml 500ml 800ml 600ml 400g 700ml 600ml 800ml 600ml 500g 800ml 800ml 800ml 600ml

Quantity of Easy Cook Long Grain Long Grain Basmati

Rice White/Brown White Brown

100g-290g (4oz-10oz) pasta 1 litre water 300g-450g (11oz-1lb) pasta 1

/2 litres water

Volume of boiling water in mls.

Page 29

Cooking and Reheating Guidelines

Most foods reheat very quickly in your oven by HIGH power. Meals can be brought back to serving temperature in just minutes and will taste freshly cooked and NOT leftover. Always check food is piping hot and return to oven if necessary.

As a general rule, always cover wet foods, e.g. soups, casseroles and plated meals. Do not cover dry foods e.g. bread rolls, mince pies, sausage rolls etc. The charts on pages 28-36 show you the best way to cook or reheat your favourite

foods. The best method depends on the type of food. Remember when cooking or reheating any food that it should be stirred or turned

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

When is food reheated?

Food that has been reheated or cooked should be served “piping hot” i.e. steam should be visibly emitted from all parts. As long as good hygiene practices have been followed during the preparation and storage of the food, then cooking or reheating presents no safety risks.

Foods that cannot be stirred should be cut with a knife to test that they are adequately heated throughout. Even if a manufacturer’s instructions or the times in the cookbook have been followed, it is still important to check the food is heated thoroughly. If in doubt, always return to the oven for further reheating.

If you cannot find the equivalent food in the chart then choose a similar type and size listed and adjust the cooking time if necessary. Food should be reheated on one occasion only.

PLATED MEALS

Everyone’s appetite varies and reheat times depend on meal contents. Dense items e.g. mashed potato, should be spread out well. If a lot of gravy is added, extra time may be required. Place denser items to the outside of the plate. Between 3-5 mins. on HIGH power will reheat an average portion. If stacking two meals, heat on HIGH power for 6-7 mins. and change the meals over halfway.

CANNED FOODS

Remove foods from can and place in a suitable dish before heating.

SOUPS

Use a bowl and stir before heating and at least once through reheat time and again at the end.

CASSEROLES

Stir halfway through and again at the end of heating.

MINCE PIES - CAUTION

REMEMBER even if the pastry is cold to the touch, the filling will be piping hot and will warm the pastry through. Take care not to overheat otherwise burning can occur due to the high fat and sugar content of the filling. Check the temperature of the filling before consuming to avoid burning your mouth.

CHRISTMAS PUDDINGS AND LIQUIDS - CAUTION

Take great care when reheating these items. See Page 6.

Do not leave unattended. Do not add extra alcohol.

BABIES’ BOTTLES - CAUTION

Milk or formula MUST be shaken thoroughly before heating and again at the end and tested carefully before feeding a baby.

See page 28 for details.

WE DO NOT RECOMMEND THATYOU USE YOUR MICROWA VE T O 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.

Page 30

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

Your oven is Heating Category E and this is displayed on the front of your oven door. The information on this label will assist you in using new instructions on food packs to enable you to programme the best heating time in your oven. *1000 Watts IEC (705) is achieved by using the FAST-COOK pad,

see page 16 for details.

Reheating Charts

900W

The IEC (705) power output (watts)*

The heating category for small packs of food

Microwave symbol

BABIES BOTTLES – CAUTION For 7-8 fl.oz of milk from fridge temperature, remove top and teat. Heat on HIGH Power for 25-30 secs. CHECK CAREFULLY

For 3 fl.oz of milk from fridge temperature, remove top and teat. Heat on HIGH Power for 10-15 secs. CHECK CAREFULLY N.B. Liquid at the top of the bottle will be much hotter than at the bottom of the bottle and must be shaken thoroughly before checking the temperature. Milk or formula must always be tested carefully before feeding a baby.

BREAD – Precooked – Fresh – N.B. Breads reheated by Microwave will have a soft base.

Croissants 2 HIGH 15-20 secs.

4 HIGH 30-40 secs.

Rolls 1 HIGH 15 secs.

Place on microwave safe plate on turntable. Do not cover.

4 HIGH 30-40 secs.

CANNED BEANS, PASTA

Baked Beans

225 g FAST-COOK 1 min. 40 secs. 447 g FAST-COOK 3 mins. 30 secs.

Ravioli in sauce

215 g HIGH 2 mins. 30 secs. 400 g HIGH 4 mins.

Place in a microwave safe bowl on turntable. Cover.

Macaroni chese 225 g FAST-COOK 2 mins.

Spaghetti Bolognese

210 g HIGH 2 mins. 430 g HIGH 4 mins.

Spaghetti in Tomato Sauce 213 g FAST-COOK 1 min. 40 secs.

CANNED MEAT

Chilli Con Carne 410 g HIGH 3 mins. 30 secs. Hot Dogs (drained) 415 g HIGH 2 mins. 30 secs. Meat Balls 418 g HIGH 4 mins. 30 secs. Place in a microwave safe bowl on turntable. Cover. Minced Beef & Onion 392 g HIGH 4 mins.

Stewed Steak 405g HIGH 4 mins.

CANNED SOUPS

Cream of Tomato 425 g HIGH 4 mins. Minestrone 300 g FAST-COOK 2 mins.

Place in a microwave safe bowl on turntable. Cover.

Weight/ Power Time to

Food Quantity Level Select (approx) Instructions/Guidelines

POINTS FOR CHECKING

Always check that food is piping hot after reheating in the microwave. If unsure return to oven. Foods will still require a STANDTIME, especially if they cannot be stirred. The denser the food the longer the stand time.

Page 31

Reheating Charts

CANNED PUDDINGS

Creamed Rice 425 g HIGH 2 mins.

624g HIGH 3 mins.

Place in a microwave safe bowl on turntable. Cover.

Custard 425g HIGH 2 mins. Sponge Pudding 300 g HIGH 2 mins.

CANNED VEGETABLES – Drain where appropriate

Carrots, whole 410 g HIGH 3 mins. Mushrooms, whole 300 g HIGH 2 mins. Peas, Mushy 440 g HIGH 2 mins. Peas, Garden 550 g HIGH 2 mins. 30 secs.

Place in a microwave safe bowl on turntable. Cover.

Potatoes, new 820 g HIGH 5 mins. Sweetcorn

198 g HIGH 1 min. 30 secs. 340 g HIGH 2 mins.

Tomatoes, whole 400 g HIGH 3 mins.

CHRISTMAS PUDDINGS - Overheating may cause pudding to ignite

Slice 150 g HIGH 30 secs. Small 450 g HIGH 2 mins. Medium 900 g HIGH 3 mins.

Place in a microwave safe dish on turntable. Cover.

Large 1.1 kg HIGH 3 mins. 30 secs.

DRINKS – COFFEE

1 mug 235 ml HIGH 2 mins. 2 mugs 470 ml HIGH 3 mins. 30 secs. Place in a microwave safe mug on turntable. 3 mugs 705 ml HIGH 4 mins. 30 secs. Stir, before, during and after reheating. 4 mugs 940 ml HIGH 6 mins.

DRINKS – MILK

1 mug 235 ml MEDIUM 2 mins. Place in a microwave safe mug on turntable. 1 jug 600 ml MEDIUM 4 mins. 30 secs. Stir, before, during and after reheating.

HOMEMADE MEAT DISHES

Casserole for 2 500 g HIGH 3 mins. Casserole for 4 1 kg HIGH 10 mins.

Bolognese Sauce

250 g HIGH 3 mins.

Place in a microwave safe dish on turntable. Cover.

1 kg HIGH 8 mins.

POINTS FOR CHECKING

Weight/ Power Time to

Food Quantity Level Select (approx) Instructions/Guidelines

Page 32

Reheating Charts

POINTS FOR CHECKING

PASTA

Cooked Spaghetti 100 g HIGH 1 min. Macaroni Cheese 225 g HIGH 3 mins. Place in a microwaveable safe dish on turntable. Cover.

1 kg HIGH 8 mins.

PASTRY PRODUCTS - PRECOOKED - N.B. Pastries reheated by microwave will have a soft base.

Beef & Onion Pie 155 g HIGH 1-2 mins. Chicken Pie 480 g HIGH 4-5 mins. Cornish Pastie 300 g (2) HIGH 2-3 mins. Quiche 400 g (1) HIGH 3-4 mins. Samosas 140 g (4) HIGH 1-2 mins. Place on microwaveable safe plate on turntable. Do not cover. Steak & Kidney Pie 325 g (1) HIGH 2-3 mins. Sausage Rolls 260 g (4) HIGH 1

2-2 mins.

Spring Roll 230 g (6) HIGH 1-2 mins. Christmas Mince Pies 90 g (2) HIGH 10-20 secs.

PLATED MEALS - HOMEMADE - CHILLED

Child Size 1 HIGH 3 mins.

2 HIGH 5 mins.

Adult Size 1 HIGH 4-5 mins.

Place on a microwave safe plate on turntable. Cover.

2 HIGH 5-6 mins.

PORRIDGE

1 portion HIGH 1 min. 4 portions HIGH 5 mins.

Use a large bowl on turntable. Stir during cooking.

PUDDINGS & DESSERTS N.B. Transfer food from foil containers to a similar sized microwave safe dish

Apple Pie 500 g HIGH 4 mins. Baked Apple - 1 175 g HIGH 30 secs.-1 min. Bread & Butter Pudding 340 g HIGH 2-3 mins. Fruit Crumble 400 g HIGH 4 mins. Place in a microwave safe bowl on turntable. Do not cover. Fruit Pie, individual 1 FAST-COOK 10 secs.

4FAST-COOK 30 secs. Milk Pudding for 1 HIGH 50 secs. Milk Pudding for 4 HIGH 3 mins. 40 secs.

Weight/ Power Time to

Food Quantity Level Select (approx) Instructions/Guidelines

Page 33

Reheating Charts

POINTS FOR CHECKING

Weight/ Power Time to

Food Quantity Level Select (approx) Instructions/Guidelines

PUDDINGS AND DESSERTS N.B. Transfer food from foil containers to a similar sized microwave safe dish

Pancakes, filled 1 HIGH 45-60 secs.

2 HIGH 1 min. 30 secs. Place in a microwaveable safe dish on turntable. Cover.

Rice Pudding 500 g HIGH 2 mins. 30 secs.

PURCHASED CONVENIENCE FOODS - CHILLED N.B. Transfer food from foil container to a similar sized microwave safe dish. Plastic dishes designed for microwave and conventional ovens may be used with care.

Cauliflower Cheese 450 g HIGH 7 mins. Cottage Pie 190 g HIGH 3-4 mins.

600 g HIGH 6-8 mins. Hot & Spicy Wings 700 g HIGH 6-7 mins. Lasagne 300 g HIGH 5-6 mins.

Place on microwaveable safe plate or rack on turntable. Do not cover.

Onion Bhajis

200 g (6) HIGH 1-2 mins.

Pakora & Felafel

Vegetable Bake 454 g HIGH 6-8 mins.

PURCHASED CONVENIENCE FOODS - FROZEN N.B. Transfer food from foil container to a similar sized microwave safe dish. Plastic dishes designed for microwave and conventional ovens may be used with care.

Lasagne 400 g HIGH 5 mins. then rest for 1 min.

then HIGH 4 mins.

Salmon Crumble 300 g HIGH 3 mins. then rest for 1 min.

then HIGH 3-4 mins.

Place on turntable. Do not cover.

Shepherd’s Pie 460 g HIGH 6 mins. then rest for 1 min.

then HIGH 4-5 mins.

SAUCES

Custard 300 ml HIGH 1 min. 30 secs.

600 ml HIGH 3 mins. Use a large bowl on turntable. Stir during cooking.

Savoury Sauce 300 ml HIGH 2 mins.

VEGETABLES

Jacket Potato 250 g HIGH 1 min.

100 g HIGH 1 min. 30 secs.

Green Vegetables

225 g HIGH 2 mins. Place in a microwave safe bowl on turntable. Do not cover. Mashed Potato 350 g MEDIUM 7-8 mins.

Root Vegetables

100 g HIGH 1 min.

225 g HIGH 1 min. 30 secs.

Page 34

POINTS FOR CHECKING

Cooking Charts

Weight/ Choice of Time Approx.

Food Quantity Cooking Modes (mins.) Instructions/Guidelines

BACON – from raw

Rashers 200 g (8) HIGH 4-5 Place on microwave safe rack or plate on turntable

or 45 secs per rasher. and cover with kitchen towel to minimise splatter.

Steaks 210 g (4) HIGH 4-5 mins. Place on microwave safe rack or plate on turntable.

BEANS & PULSES – should be pre-soaked (except lentils)

Black Eyed Beans 225 g

HIGH 10

then SIMMER 25-30

Chick Peas 225 g

HIGH 10 Use 600 ml (1 pt) boiling water in a large bowl. Cover.

then SIMMER 40

Lentils 225 g

MEDIUM power

10-15

Red Kidney Beans 225 g

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

then SIMMER 40 Must boil for at least 12 minutes to destroy toxic enzymes.

BEEF – Joints from raw – Caution: Hot fat! Remove dish with care. For Guidelines see Meat Chapter page 43.

Medium Rare

11-14 per

Place on upturned saucer in flan dish or drip tray. Cover. Place on

MEDIUM

450 g (1 lb)

turntable. Turn joint over halfway during cooking. Drain off fat during cooking.

BEEF – Steaks from raw – Caution: Hot fat! Remove dish with care.

Rump 350 g (2) MEDIUM 6-8

Place on microwave safe rack or plate on turntable. Cover.

Sirloin 400 g (2) MEDIUM 7-9

BEEFBURGERS – Fresh from raw – Caution: Hot fat! Remove dish with care.

227 g (2) MEDIUM 3-4 Place on microwave safe rack or plate on turntable. Cover.

BEEFBURGERS – Frozen from raw – Caution: Hot fat! Remove dish with care.

335 g (6) MEDIUM 6 Place on microwave safe rack or plate on turntable. Cover.

CHICKEN from raw – Caution: Hot fat! Remove dish with care.

Breasts, boneless 595 g MEDIUM 12-14 Drumsticks 900 g (8) MEDIUM 12-14 Place on microwave safe rack or plate on turntable. Cover. Quarters 1.2 kg (4) MEDIUM 20-25 Whole MEDIUM 9-10 per Place on upturned saucer breast side down in flan dish or drip tray.

450 g (1 lb) Cover. Place on turntable. Turn chicken over halfway.

Page 35

Cooking Charts

Weight/ Choice of Time Approx.

Food Quantity Cooking Modes (mins.) Instructions/Guidelines

EGGS – Poached.

Water 45 ml HIGH 50 secs.

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

Egg 1 MEDIUM 30 secs.

• Add egg (medium sized).

Water 90 ml HIGH 1

• Pierce yolk and white.

Eggs 2 MEDIUM 1

• Cover.

Water 135 ml HIGH 1 min. 30 secs.

• Cook for 2nd cooking time.

Eggs 3 MEDIUM 1 min. 30 secs.

• Then leave to stand for 1 min.

Water 180 ml HIGH 2 Eggs 4 MEDIUM 1min. 50 secs.

EGGS – Scrambled.

1 Egg HIGH 30 secs.

HIGH 20 secs. • Add 1 tbsp of milk for each egg used.

2 Eggs HIGH 50 secs. • Beat eggs, milk and knob of butter together.

HIGH 30 secs. • Cook for 1st cooking time then stir.

3 Eggs HIGH 1 min. 20 secs. • Cook for 2nd cooking time then stand for 1 min.

HIGH 30 secs.

FISH – FRESH from raw – For Guidelines see Fish Chapter page 40.

Fillets 450 g (3) HIGH 3-4 Steaks 350 g (2) HIGH 3-4 Place in microwave safe dish. Add 30 ml liquid. Cover. Whole 280 g (1) HIGH 3-4

FISH – FROZEN from raw – For Guidelines see Fish Chapter page 40.

Fish Fingers 210 g (8) HIGH 4-5 Place on microwave safe dish. Do not cover. Haddock Fillets 380 g (4) HIGH 7

Place in microwave safe dish. Add 30 ml of liquid. Cover.

Whole 450 g (2) HIGH 10-12 Boil in the Bag 170 g (1) DEFROST 4 Place bag sauce side down on a microwave safe plate.

then stand 2 Slash top of bag with a knife.

then MEDIUM 6

FRUIT – Peel, slice, chop into even sized pieces. Place in shallow microwave safe dish.

Apples – poached 450 g HIGH 6 Add 300 ml (

pt) water. Only half fill dish. Cover. Apples – stewed 450 g HIGH 5 Only half fill dish. Cover. Peaches – poached 450 g HIGH 4-5 Pears – poached 450 g HIGH 5-6 Add 300 ml (

pt) water. Only half fill dish. Cover. Plums – poached 450 g HIGH 8 Plums – stewed 450 g HIGH 8-10 Add 30 ml (2 tbsp) of water. Only half fill dish. Cover. Rhubarb – stewed 450 g HIGH 5 Only half fill dish. Cover.

POINTS FOR CHECKING

Page 36

POINTS FOR CHECKING

Cooking Charts

Weight/ Choice of Time Approx.

Food Quantity Cooking Modes (mins.) Instructions/Guidelines

LAMB – from raw – CAUTION: Hot Fat! Remove dish with care. For Guidelines see Meat Chapter page 43.

Chops, cutlets 425 g (4) MEDIUM 6-7

Place in microwave safe dish or rack on turntable. Cover.

Chops, loin 600 g (4) MEDIUM 7-8 Joints MEDIUM 12-13 per Place on upturned saucer in microwave safe dish or drip tray.

450 g (1 lb) Cover. Place dish on turntable. Turn joint over halfway during

cooking. Drain off fat during cooking.

PASTA – Place in a large 2 litre (4 pint) microwave safe bowl.

Twists 225 g HIGH 8-10 Macaroni 225 g HIGH 10-12 Spaghetti 225 g HIGH 8 Lasagne 225 g HIGH 6-8 Tortellini 225 g HIGH 12

Use 1 litre (1

pt) boiling water. Add 15 ml oil. Cover. Stir halfway.

Tagliatelli 225 g HIGH 8-9 Spaghetti (Quick Cook) 225 g HIGH 5-7 Pasta Shapes (Quick Cook) 225 g HIGH 6-7

PASTRY – UNCOOKED

Shortcrust Flan Case 23 cm (9”) HIGH 3-4 Prick base of pastry, chill well. Lay piece of kitchen towel in base.

Place on turntable.

PIZZA – FRESH CHILLED – N.B. Remove all packaging. Pizzas will have a soft base.

Thin & Crispy 400 g HIGH 4-5

Place on heatproof plate on turntable. Do not cover.

Deep Pan 475 g HIGH 4-6

PORK – from raw – CAUTION: Hot Fat! Remove dish with care. For Guidelines see Meat Chapter page 43.

Chops 360 g (2) MEDIUM 5-6 Place in microwave safe dish on rack on turntable. Cover. Joints MEDIUM 13-14 per Place on upturned saucer in microwave safe dish or drip tray

450 g (1 lb) on turntable. Turn joint over halfway during cooking. Drain off fat

during cooking.

PORRIDGE – N.B. Use a large bowl.

1 serving

cup oats HIGH 2-2

Add 1 cup of water or milk. Stir halfway. 2 servings 1 cup oats HIGH 4-5 Add 2 cups of water or milk. Stir halfway. 3 servings 2 cups oats HIGH 8-9 Add 4 cups of water or milk. Stir halfway.

RICE – Place in a large microwave safe bowl.

Basmati 250 g MEDIUM 10-12

Use 600 ml (1 pt) boiling water. Cover. Easycook White 250 g HIGH 12-13

Page 37

Cooking Charts

Weight/ Choice of Time Approx.

Food Quantity Cooking Modes (mins.) Instructions/Guidelines

RICE – Place in a large microwave safe bowl.

Easycook Brown 250 g HIGH 15-17 Long Grain White 250 g MEDIUM 14

Use 600 ml (1 pt) boiling water. Cover.

Long Grain Brown 250 g MEDIUM 20 Wild Rice & Brown Rice Mix 250 g MEDIUM 18

MILK PUDDING – Place in a large microwave safe bowl.

Flaked Rice 50 g

SIMMER power

20 Add 600 ml (1 pt) milk. 30 ml sugar.

Pudding Rice 50 g

HIGH 5

Add 450 ml (

pt) milk. 30 ml sugar.

then SIMMER 30

Tapioca 50 g SIMMER 30-35 Add 600 ml (1 pt) milk. 30 ml sugar.

SAUSAGES from raw – CAUTION: Hot Fat! Remove dish with care.

Chipolatas 227 g (8) HIGH 3-4

Place on microwave safe plate or rack on turntable. Cover.

Thick 454 g (8) HIGH 4-5

FRESH VEGETABLES – Place in shallow microwave safe dish.

Asparagus 450 g HIGH 6-8 Aubergine 450 g HIGH 7 Broad Beans 450 g HIGH 6 Runner Beans 450 g HIGH 7 French Beans 450 g HIGH 7-8 Beetroot 450 g MEDIUM 12 Broccoli 450 g HIGH 8 Brussel Sprouts 450 g HIGH 8-9 Cabbage – sliced 450 g HIGH 7-9

Add 90 ml (6 tbsp) water. Cover.

Carrots 450 g HIGH 7-9 Cauliflower – florets 450 g HIGH 9 Celery 450 g HIGH 8-9 Corn on the Cob 450 g HIGH 6-7 Courgettes 450 g HIGH 5 Leeks 450 g HIGH 7-9 Mange T out 450 g HIGH 4-5 Marrow – cubed 450 g HIGH 4-5 Mushrooms 450 g HIGH 5 Parsnips – sliced 450 g HIGH 6-7

POINTS FOR CHECKING

Page 38

Cooking Charts

Weight/ Choice of Time Approx.

Food Quantity Cooking Modes (mins.) Instructions/Guidelines

FRESH VEGETABLES – Place in shallow microwave safe dish.

Peas 450 g HIGH 4-6 Potatoes – boiled 450 g HIGH 6-7 Potatoes – par-boiled 450 g HIGH 4-5 Add 90 ml (6 tbsp) water. Cover. Potatoes – new whole 450 g HIGH 6-7 Potatoes – to mash 450 g HIGH 8

Potatoes – jacket (175 g / 6 oz)

1 HIGH 4

Wash and prick skins several times. Place directly on turntable.

2 HIGH 6

After cooking stand for 5 mins wrapped in foil.

4 HIGH 10

Or use Auto Programme Jacket Potato. Potatoes – jacket (225 g / 8 oz)

1 HIGH 5 2 HIGH 8

4 HIGH 13 Spinach 450 g HIGH 7 Spring Greens 450 g HIGH 7

Add 90 ml (6 tbsp) water. Cover.

Swede – cubed 450 g HIGH 7-8 Turnip 450 g HIGH 11-12

FROZEN VEGETABLES – Place in shallow microwave safe dish.

Asparagus 450 g HIGH 7-8 Beans – broad 450 g HIGH 8 Beans – green 450 g HIGH 8-9 Broccoli 450 g HIGH 9 Brussel Sprouts 450 g HIGH 9-10 Cabbage – shredded 450 g HIGH 5-6 Carrots 450 g HIGH 8-9 Cauliflower 450 g HIGH 10

Add 30 ml (2 tbsp) water. Cover.

Mange T out 450 g HIGH 7-8 Mixed Vegetables 450 g HIGH 7 Peas 450 g HIGH 6-7 Spinach – nuggets 450 g HIGH 8-9 Swede – diced 450 g HIGH 10 Sweetcorn 450 g HIGH 7

POINTS FOR CHECKING

Page 39

Increasing and Decreasing Recipes

INCREASING RECIPES

• To increase a recipe from 4 to 6 servings, increase each ingredient listed by half. To double the quantity, simply double every ingredient listed.

• Do not forget that large quantities will require a larger dish. Make sure that it is deep enough to prevent the recipe from boiling over during cooking.

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

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

• Always check the recipe during cooking.

• When increasing the ingredients to 6 servings, add an extra one third of the original cooking time, ie. 30 mins. on MEDIUM power

for 4 servings will become 40 mins. on MEDIUM power for 6 servings.

• When doubling a recipe from 4 to 8 add on half the original cooking time, ie. 30 mins. on MEDIUM power for 4 servings will become 45 mins. on MEDIUM power for 8 servings.

DECREASING RECIPES

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

• Choose a dish that is proportionally smaller than the one recommended in the recipe, however make sure it is deep enough to stop food boiling over.

• Allow half to two-thirds of the original cooking time, ie. 30 mins. on MEDIUM power for 4 servings will become 15-20 mins. on MEDIUM power for 2 servings.

Using Recipes from Other Books

The best way to convert a family favourite dish is to find a similar recipe in a cookery book to give you a guide to the correct method and timings to use.

Many cookbooks refer to 650 W ovens, however since 1990 oven output powers have been set by a new standard (IEC). When using

other cookbooks, the 900 W output power of your oven must be allowed for. Use the same power level suggested e.g. HIGH or MEDIUM and select the same cooking time suggested, however CHECK the progress of the food during cooking and adjust the time if necessary.

Cooking for One

• For one serving quarter ALLingredients listed.

• Choose a dish that is proportionally smaller than the one recommended in the recipe.

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

• Start by cooking for one quarter of the recommended cooking time, although extra time in most cases will be required.

• Always check the food during cooking.

• There is not a great saving for reduced quantities of soups, casseroles, stews and rice, as a minimum time is required to tenderise meats and blend flavours.

• When cooking for one it often makes sense to cook for two and plate up both meals. Freeze one meal for a later date.

Page 40

Soups and Starters

Ingredients

8 rashers streaky bacon, stretched and halved 450 g (1 lb) minced pork 60 ml (4 tbsp) breadcrumbs 5 ml (1 tsp) sage 1 onion, finely chopped 15 ml (1 tbsp) lemon juice 30 ml (2 tbsp) parsley, chopped 15 ml (1 tbsp) capers salt and pepper to taste

Coarse Pork Pâtés Serves 4

Dish: 4 ramekin dishes 8 cm (3”) diameter

1. Line each ramekin with 4 half rashers of bacon.

2. Mix all ingredients together and press into ramekins.

3. Cook 4 ramekins together on MEDIUM power for 12-14 mins. or until cooked through. Pour off excess liquid, and serve hot or cold with crusty French bread.

Creamy Cod and Leek Chowder Serves 4

Dish: deep casserole dish

1. Place the butter and leeks in a large bowl, cover and cook on HIGH power for 3 mins or until softened. Add the potatoes and cook covered on HIGH power for a further 3 mins.

2. Stir in the flour and gradually add the fish stock, water and bay leaf. Cover and cook on HIGH power for 10-12 mins or until the potato is tender. Stir half way.

3. Stir in the milk and fish. Cover and cook on HIGH power for 4-5 mins or until the fish is cooked. Remove the bay leaf and season to taste. Serve immediately.

Ingredients

40 g (1

oz) butter 2 large leeks, thickly sliced 500 g (1 lb) potatoes, peeled, cut into 1cm (

”) cubes 15 ml (1 tbsp) plain flour 284 ml (1⁄2 pt) tub fresh fish stock 300 ml (

pt) water bay leaf 300 ml (

pt) milk 250 g (9 oz) skinless cod, cut into chunks 10 tiger prawns, peeled

SOUPS & STARTERS

Ingredients

8 field mushrooms, approx. 150 g (5 oz) total weight 50 g (2 oz) butter 60 ml (4 tbsp) chopped mixed herbs 1 garlic clove, crushed seasoning

Garlic Mushrooms with Herbs Serves 4

Dish: large flan dish

1. Arrange the mushrooms in a large flan dish. Dot with butter and sprinkle with the herbs and garlic.

2. Cover and cook on HIGH power for 3-4 mins. or until mushrooms are just tender. Season and serve.

Page 41

Broccoli and Stilton Soup Serves 4

Dish: large bowl

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

2. Add the potatoes, cover and cook on HIGH power for 3-4 mins. or until softened.

3. Add the broccoli, hot vegetable stock and nutmeg. Cover and cook on HIGH power for 15-20 mins. or until the broccoli is cooked.

4. Allow to cool and then blend in a food processor until smooth.

5. Stir in the milk and stilton cheese. Season to taste. Reheat the soup on HIGH power for 4-5 mins. or until hot and smooth. Stir frequently.

Ingredients

25 g (1 oz) butter 15 ml (1 tbsp) olive oil 1 onion, finely chopped 350 g (12 oz) potatoes, diced 500 g (1 lb 2 oz) broccoli, cut into florets 850 ml (11⁄2 pts) vegetable stock 3 ml (1⁄

2 tsp) grated nutmeg

150 ml (

⁄4 pt) semi skimmed milk 100 g (4 oz) stilton cheese, cubed Salt and pepper

Smoked Haddock Pâté Serves 4

Dish: flat plate + 4 x 3” diameter ramekins

1. Place haddock and lemon juice in dish. Cover and cook on HIGH power for 2 mins. or until fish flakes easily. Remove bones and flake.

2. Blend the fish with all other ingredients to form a smooth pâté. Divide mixture between 4 ramekins. Smooth over top.

3. Decorate with lemon twists and parsley. (Pâté can be topped with 30ml (2 tbsp) of melted butter if desired).

ngredients

225 g (8 oz) smoked haddock 30 ml (2 tbsp) lemon juice 15 ml (1 tbsp) single cream 15 ml (1 tbsp) horseradish 100 g (4 oz) cream cheese 15 ml (1 tbsp) parsley, chopped

Garnish:

4 slices of lemon sprigs of parsley

SOUPS & STARTERS

Ingredients

40 g (1

oz) dried Cep mushrooms 50 g (2 oz) butter 1 clove garlic, finely chopped 1 small onion, finely chopped freshly ground black pepper 250 g (9oz) Arborio rice 300 ml (

pt) hot vegetable stock 12 basil leaves, torn Parmesan cheese shavings to garnish

Wild Mushroom and Basil Risotto Serves 6

Dish: 3 litre (6 pt) casserole dish

1. Soak mushrooms in 300 ml (

pt) warm water.

2. Place the butter, garlic and onion in a large bowl, cover with cling film and cook on HIGH power for 3 mins, or until softened. Season with freshly ground black pepper.

3. Stir the rice into the butter mixture and add the hot stock and soaking liquid from the mushrooms. Cover and cook for a further 5 mins on HIGH power.

4. Stir the mushrooms into the rice mixture. Cover and cook for a further 5 mins. on HIGH power.

5. Stir and add the basil. Continue to cook for the final 5 mins. on HIGH power. Leave to stand for approx. 10 mins. and then stir with a fork.

Serving suggestion:

Place the cooked risotto in greased dariole moulds, press in firmly. Then turn out and serve garnished with shavings of Parmesan cheese.

Page 42

Stuffed Citrus Trout Serves 4

Dish: large shallow dish

1. Wash, cut the heads off the fish and pat dry. Pierce the flesh all over. Fill the fish cavities

with the combined stuffing ingredients and arrange the fish in a shallow dish.

2. Pour over the orange and lime juice. Season. Marinade for one hour.

3. Dot with butter, cover and cook on HIGH power for 10-12 mins. or until cooked. Allow to

stand for 5 mins. before serving.

Ingredients

4 trout, 350 g (12 oz) each

Stuffing:

1 bunch spring onions, finely chopped 100 g (4 oz) button mushrooms, finely sliced grated rind and juice of 1 orange 2

cm (1”) cube fresh ginger, peeled and grated dash of Soy sauce

juice of 1 orange juice of 1 lime black pepper 25 g (1 oz) butter

Fish

Fish cooks very well by microwave as it stays moist and the lingering fish smells left in conventional ovens are avoided.

WHEN IS FISH COOKED?

Fish is cooked when it flakes easily and becomes opaque.

For fish with a strong odour, eliminate the smell after cooking by placing 600 ml (1 pt) of boiling water and 1 sliced lemon in a large bowl, cook on SIMMER for 20 mins. Wipe out oven with a dry cloth.

WHOLE FISH

If cooking 2 whole fish together, they should be arranged head to tail for even cooking.

Large whole fish must have the tail and head shielded halfway through cooking with smooth pieces of tin foil secured with cocktail sticks.

ARRANGING

Thin fillets of fish i.e. plaice, should be rolled up prior to cooking to avoid overcooking on the thinner outside edge and tail.

Fish steaks should be arranged in a circle, thicker part to the outside. Cover with cling film or lid.

LIQUID Fresh fish should always be sprinkled with

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

When cooking Frozen fish, add liquid as above for even cooking.

Do not sprinkle salt onto fish before cooking as this may make the fish dry.

NOISE

During cooking, popping sounds may be heard. This is due to moisture trapped between the flesh, particularly with oily fish such as salmon and mackerel. This can be minimised when cooking if the skin and flesh is pierced several times with a cocktail stick.

FISH

Page 43

Ingredients

450 g (1 lb) smoked haddock 30 ml (2 tbsp) lemon juice 15 ml (1 tbsp) oil 1 large onion, sliced 600 g (11⁄4 lb) cooked jacket potatoes, sliced (see page 36) 40 g (11⁄

oz) butter

40 g (1

⁄2 oz) flour 3 ml (1⁄2 tsp) mustard 600 ml (1 pt) milk salt and pepper 100 g (4 oz) Red Leicester cheese 75 g (3 oz) wholemeal breadcrumbs

Ingredients

100 g (4 oz) broccoli 100 g (4 oz) cauliflower 1 medium red pepper, diced 198 g (7 oz) can salmon, drained 25 g (1 oz) butter 30 ml (2 tbsp) plain flour 300 ml (1⁄2 pt) milk 50 g (2 oz) grated tasty cheese 150 ml (1⁄4 pt) cream cheese (optional) salt and pepper to taste 15 g (

oz) butter 75 g (3 oz) fresh white breadcrumbs 15 ml (1 tbsp) chopped fresh parsley pinch paprika

Salmon and Vegetable Mornay Serves 4

Dish: 20 x 25 cm (8” x 10”) dish

1. Break broccoli and cauliflower into florets, add red pepper and 2 tbsp water. Cover and cook on HIGH power for 5 mins. or until soft. Drain.

2. Flake salmon and mix with vegetables.

3. Melt butter in a jug on HIGH power for approx. 20-30 secs. Stir in flour then milk. Cook on HIGH power for 2 mins. or until mixture boils and thickens; stir halfway. Stir in cheese, cream and seasoning. Pour cheese sauce over vegetables and salmon.

4. Melt extra butter in a small bowl on HIGH power for approx. 15-20 secs. Stir in breadcrumbs, parsley and paprika. Sprinkle over vegetable mixture.

5. Cook on MEDIUM power for 7-8 mins. or until piping hot.

ngredients

450 g (1 lb) smoked haddock cut into 4 portions 300 ml (

⁄

2 pt) milk

knob of butter

Poached Smoked Haddock Serves 4

Dish: casserole dish

1. Place haddock in single layer in casserole dish and cover with milk and butter. Cover and cook on HIGH power for 5-6 mins. Serve on its own or with poached eggs on top.

Family Fish Pie Serves 4

Dish: large casserole

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

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

3. Melt the butter on HIGH power for 30 secs. Stir in the flour and mustard and cook for a further 15 secs. Add milk and seasoning, gradually stirring to a smooth paste. Cook on HIGH power for 5 mins. or until the sauce is thick and bubbling. Stir twice during cooking. Add 75 g (3 oz) of grated cheese to the sauce and stir well.

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

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

6. Cook on MEDIUM power for 8-10 mins. or until the mixture has been completely reheated.

FISH

Page 44

Ingredients

25 g (1 oz) butter 2 onions, peeled and quartered 1 clove of garlic, crushed 2 courgettes, sliced 1 yellow pepper, sliced 3 ml (1⁄2 tsp) cumin 3 ml (1⁄2 tsp) paprika 15 ml (1 tbsp) tomato puree 400 g (14 oz) can tomatoes 8 plaice fillets 15 ml (1 tbsp) lemon juice

Plaice Provencal Serves 4

Dish: large shallow rectangular dish

1. Place the butter, onions and garlic in a large bowl. Cover and cook on HIGH power for

2 mins. or until softened.

2. Add the courgettes and yellow pepper. Cover and cook on HIGH power for 2 mins. or until

softened. Add the spices, puree and tomatoes. Cover and cook on HIGH power for 4 mins. or until piping hot. Pour into serving dish.

3. Roll each fillet and arrange on top of the sauce. Sprinkle with lemon juice. Cook covered on

HIGH power for 7-8 mins. or until the fish is cooked. Garnish with parsley and serve with French bread.

Ingredients

1 red pepper, cut into chunks 350 g (12 oz) cod or huss, cubed 8 button mushrooms 1 small sweetcorn, cooked and cut into slices

Marinade:

⁄2 small onion, grated 60 ml (4 tbsp) olive oil 60 ml (4 tbsp) lemon juice 2 cloves of garlic, crushed 30 ml (2 tbsp) parsley, chopped

Fish Kebabs Serves 4

Dish: shallow dish + wooden skewers

1. Place pieces of red pepper in a bowl with 30 ml (2 tbsp) of water. Cover and cook on HIGH power for 1-2 mins, or until slightly softened.

2. Prepare 4 kebabs by threading fish and vegetables alternately. Place in a shallow dish.

3. Mix together the marinade ingredients. Pour over the kebabs, cover and leave to marinate in the fridge for at least 2 hours.

4. Place the kebabs in a shallow dish. Cover and cook on HIGH power for 6-7 mins. or until cooked. Rearrange the kebabs halfway through cooking. Fish should be white and flake easily when cooked. Serve on a bed of wild rice.

Ingredients

15 ml (1 tbsp) oil 1 onion, finely chopped 175 g (6 oz) okra, topped and tailed 1 green pepper, deseeded and sliced 30 ml (2 tbsp) Balti curry paste 400 g (14 oz) can chopped tomatoes 75 ml (5 tbsp) water 350 g (12 oz) cod fillet, cubed 12 large king prawns, cooked

Fish Balti Serves 4

Dish: 3 litre (6 pt) casserole dish

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

2. Add the okra and pepper and cook on HIGH power for 3 mins. or until softened.

3. Stir in the curry paste, tomatoes and the water. Cover and cook on HIGH power for 5 mins. or until boiling.

4. Add the cod and cook on HIGH power for 3 mins. Stir in the prawns and cook on HIGH power for a further 2 mins. or until the fish is cooked.

FISH

Page 45

MEAT AND POULTRY

Meat and Poultry

DEFROSTED JOINTS

If the meat has previously been frozen, ensure it is properly thawed before cooking by microwave. Defrosted joints of meat must be allowed to STAND for a minimum of 30 mins. before cooking to ensure the centre is fully defrosted.

FAT

Large amounts of fat absorb microwave energy and can cause the meat next to it to overcook. Always choose joints that aren’t excessively fatty.

STANDING TIME Meat and poultry require a minimum of

15 mins. STANDING TIME wrapped in

aluminium foil after cooking by microwave. Roast meat is always easier to carve after STANDING and the meat will continue to cook during the STAND TIME.

BONE

Bone tips on legs of lamb and crown roasts may need shielding when cooked by microwave, to prevent overcooking.

TURNING

Joints and poultry should be turned over halfway through cooking.

SHIELDING

Large joints may need shielding with pieces of smooth aluminium foil after half the cooking time to avoid overcooking on the outside edges. Turkeys and large chickens should have their breast meat, legs and wings protected. Secure foil with cocktail sticks and do not allow foil to touch the walls of the oven.

ROASTING BAGS

Roasting bags are useful when split up one side to tent a joint for roasting by power and time.

Do not use the metal twists supplied.

Guidelines

TIPS

Braised and stewed meat cooked in a microwave has a slightly firm texture and therefore it is essential to purchase good quality meats. When cooking a casserole, place a saucer or small upturned plate over the meat to keep it submerged in the juices. Crispy Bacon - place on a microwave safe rack (optional extra obtainable from cookware shops). Cover with a plain piece of kitchen towel to

minimise splatter. Cook on HIGH power for approx. 45 secs. per rasher, or until desired crispness is achieved.

How to roast a joint by microwave

To roast basic joints of meat place the joint onto the rack of a microwave roasting set and cover with a dome lid. Alternatively use a large, shallow dish and place the joint on an upturned saucer and cover with cling film.

How to cook small cuts of meat by microwave

Some cuts of meat can be cooked successfully by microwave although due to their short cooking times and no heat source, they will not crisp and brown.

They should always be cooked on a microwave rack to lift them out of their juices.

Page 46

Ingredients

1 onion, diced 1 clove of garlic, crushed 1 green pepper, diced 30 ml (2 tbsp) oil 100 g (4 oz) mushrooms, sliced 225 g (8 oz) lean minced beef 1 glass of red wine 15 ml (1 tbsp) mixed herbs 100 g (4 oz) garlic sausage or bacon, diced 396 g (14 oz) can chopped tomatoes 30 ml (2 tbsp) tomato puree salt and pepper

Ingredients

675 g (1

lb) shoulder of lamb, cubed 1 large onion, chopped 450 ml (

pt) hot chicken stock 15 ml (1 tbsp) dried rosemary 450 g (1 lb) potatoes, peeled and coarsely chopped salt and pepper 10 ml (2 tsp) cornflour 50 g (2 oz) tasty cheese grated

Bolognese Sauce Serves 4

Dish: 1.5 litre (3 pt) casserole dish

1. Mix onion, garlic, pepper and oil in a bowl. Cook on HIGH power for 2 mins. or until the onion is soft.

2. Stir in all the other ingredients. Cover and cook on HIGH power for 10 mins. then MEDIUM power for 15-20 mins. or until vegetables are soft.

Lamb Casserole Serves 4

Dish: 3 litre (6 pt) casserole dish

1. Place all the ingredients except cheese and cornflour into casserole dish. Place plate on top of meat to prevent meat drying out during cooking.

2. Cover and cook on HIGH power for 10 mins., then SIMMER power for 40 mins. or until meat is tender.

3. Mix cornflour with a little water and stir into casserole to thicken gravy.

4. Sprinkle with cheese and reheat on HIGH power for 2 mins. or until cheese melts.

Ingredients

3-4 cloves garlic 1 cm (

”) piece fresh ginger, grated 50 g (2 oz) ground almonds 3x15 ml (3 tbsp) water 3 whole cardamen pods 2 cloves

2.5 cm (1”) stick of cinnamon 1 onion chopped 2x15 ml (2 tbsp) oil 450 g (1 lb) boned lamb, trimmed and cut into cubes 1x5 ml (1 tsp) ground coriander 1x5 ml (1 tsp) ground cumin

1.5 ml (

tsp) garam masala

1.5 ml (

tsp) cayenne pepper

150 ml (

pt) single cream

salt and pepper

Lamb in a Spicy Cream and Almond Sauce Serves 4

Dish: large casserole dish

1. Mix together the garlic, ginger, almonds and water to make a thick paste.

2. Place the cardamen pods, cloves, cinnamon, onion and oil in the casserole dish cook on HIGH power for 2 mins.

3. Add the lamb and cook for 5 mins. on HIGH power or until light brown in colour. Stir halfway.

4. Stir in the rest of the spices, the almond mixture, cream, salt and pepper. Cover and cook on SIMMER power for 40-50 mins. or until the meat is tender. Stir the casserole 2-3 times during the cooking time.

5. Remove the whole cardamen pods, cloves and cinnamon before serving with rice or other vegetables.

MEAT AND POULTRY

Page 47

MEAT AND POULTRY

Ingredients

500 g (1 lb 2 oz) braising steak, cubed 2 large onions, sliced thinly 1 clove garlic, crushed 30 ml (2 tbsp) seasoned flour 15 ml (1 tbsp) brown sugar 300 ml (

pt) hot beef stock

300 ml (

pt) light ale 15 ml (1 tbsp) wine vinegar 5 ml (1 tsp) mixed herbs 2 bay leaves

Belgian Beef Casserole Serves 4

Dish: large casserole with lid

1. Combine all the casserole ingredients in dish. Cover with lid and cook on HIGH power for 10 mins. Stir then use SIMMER power for 90 mins. or until meat is tender, stir every 30 mins. Remove bay leaves.

Ingredients

100 g (4 oz) creamed coconut 90 ml (6 tbsp) crunchy peanut butter 45 ml (3 tbsp) lemon juice 30 ml (2 tbsp) soy sauce large pinch of chilli powder 4 chicken breast fillets, skinned 30 ml (2 tbsp) vegetable oil 2 garlic cloves, crushed 5 ml (1 tsp) ground turmeric 5 ml (1 tsp) five-spice powder 5 ml (1 tsp) coriander seeds 5 ml (1 tsp) cumin seeds

Chicken Satay Serves 4

Dish: 4-8 wooden skewers + large shallow dish

1. For the serving sauce: Crumble 50 g (2 oz) of creamed coconut into a large jug. Add the peanut butter, 15 ml (1 tbsp) of the lemon juice, 15 ml (1 tbsp) of the soy sauce, the chilli powder and 300 ml (

⁄2 pt) water. Cook on HIGH power for 5-6 mins. or until the sauce boils

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

2. Cut the chicken into small chunks and place in a bowl.

3. Put the remaining creamed coconut, lemon juice and soy sauce into a blender or food processor. Add the remaining ingredients and blend until smooth.

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

5. Thread the chicken onto wooden skewers. Place on a shallow dish, cover with any remaining marinade and cook covered on HIGH power for 7-8 mins. or until cooked, turn and baste frequently. Serve hot with the sauce for dipping.

ngredients

Filling:

350 g (12 oz) braising steak, cubed 100 g (4 oz) kidney, cubed 30 ml (2 tbsp) seasoned flour 1 onion, chopped 600 ml (1 pt) hot beef stock

Pudding:

175 g (6 oz) self-raising flour pinch salt 75 g (3 oz) suet cold water to mix 15 ml (1 tbsp) cornflour

Steak and Kidney Pudding Serves 4

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

1. Combine all filling ingredients in casserole. Place upturned plate on top of meat, cover and cook on HIGH power for 10 mins., then SIMMER power for 60 mins., or until meat is tender. Remove plate.

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

3. Roll out

of pastry to line basin.

4. Remove meat with a slotted spoon and fill basin. Mix cornflour with water and stir into the gravy. Cook on HIGH power for 2 mins., stirring once, or until gravy has thickened. Pour 60 ml (4 tbsp) of gravy over the meat and reserve the rest for serving. Roll the remaining pastry to form a lid, moisten the edges and seal over the top of meat.

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

Page 48

ngredients

15 ml (1 tbsp) sunflower oil 450 g (1 lb) pork, cubed 1 onion, sliced 1 clove garlic, crushed 1 green pepper, deseeded and cut into strips 15 ml (1 tbsp) paprika 3 ml (

tsp) ground cumin 396 g (14 oz) can chopped tomatoes 15 ml (1 tbsp) tomato puree 150 ml (

pt) hot pork or chicken stock 175 g (6 oz) button mushrooms black pepper 10 ml (2 tsps) cornflour 30 ml (2 tbsp) crème frâiche

Paprika Pork Casserole Serves 4

Dish: large casserole

1. Place all the ingredients except the cornflour and crème frâiche in a large bowl. Cover and cook on HIGH power for 10 mins.

2. Stir the casserole, cover and cook on SIMMER power for 50 mins., or until the meat is cooked. Stir once during cooking.

3. Blend the cornflour with a little water and stir into the casserole. Cover and cook for a further 5 mins. on SIMMER power or until thickened.

4. Swirl in the crème frâiche and serve immediately.

Ingredients

25 g (1 oz) butter 2 medium onions, sliced 2 sticks celery, trimmed and chopped 100 g (4 oz) mushrooms, sliced 4 chicken quarters, skinned 300 ml (

pt) hot chicken stock 396 g (14 oz) can tomatoes salt and pepper 30 ml (2 tbsp) cornflour

Chicken Casserole Serves 4

Dish: 3 litre (6 pt) casserole

1. Place vegetables and butter in dish. Cover and cook on HIGH power for 2-3 mins. or until soft.

2. Place chicken on top of vegetables, cover with stock and tomatoes and add salt and pepper to taste.

3. Cover and cook on HIGH power for 5 mins. then SIMMER power for 35-40 mins. or until well cooked through.

4. Mix cornflour with a little water. Remove chicken from casserole, skim off excess fat and stir in cornflour paste. Cook on HIGH power for 2 mins. Serve chicken with sauce poured over.

N.B.

If diced boneless breast is used in place of the quarters, reduce 2nd cooking time to 15-20 mins. or until well cooked through.

Ingredients

Sauce

15 ml (1 tbsp) cornflour 15 ml (1 tbsp) caster sugar 15 ml (1 tbsp) white wine vinegar 15 ml (1 tbsp) orange juice 15 ml (1 tbsp) tomato sauce 15 ml (1 tbsp) sherry juice from pineapple seasoning to taste

450 g (1 lb) pork fillet, diced and trimmed

green pepper sliced 225 g (8 oz) can pineapple chunks, drained (reserve juice)

Sweet and Sour Pork Serves 4

Dish: 20 cm (8”) casserole

1. Mix all sauce ingredients together.

2. Layer pork, pepper and pineapple in casserole, pour over sauce.

3. Cover and cook on HIGH power for 5 mins. then LOW power for 10-15 mins. or until meat is tender. Stir halfway through cooking time.

MEAT AND POULTRY

Page 49

Ingredients

400 g (14 oz) new potatoes, cubed 275 g (10 oz) spaghetti 225 g (8 oz) green beans, halved 120 g (4

oz) tub fresh pesto olive oil, for drizzling salt and fresh ground black pepper

Pesto Spaghetti Serves 4

Dish: large casserole

1. Place spaghetti in a large bowl, add 1 litre (1

pt) of boiling water, cover and cook on HIGH

power for 8-9 mins. or until cooked. Drain and keep warm.

2. Place the potatoes in a bowl with 90 ml (6 tbsp) of water, and cook on HIGH power for 5-6 mins., add the green beans and cook for a further 3-4 mins. or until tender.

3. Combine the spaghetti and vegetables together with 4 tbsps of the liquid, from the potatoes and beans.

4. Stir in the fresh pesto, season to taste and serve drizzled with a little olive oil.

Ingredients

225 g (8 oz) mixed dried pasta i.e. tagliatelle, twists, shells 1

litre (3 pt) boiling water 15 ml (1 tbsp) oil 3 ml (

tsp) salt 25 g (1 oz) butter 100 g (4 oz) mushrooms, peeled and sliced 198 g (7 oz) can tuna, drained

Sauce:

40 g (1

oz) butter

40 g (1

oz) flour 600 ml (1 pt) milk 30 ml (2 tbsp) Dry Vermouth (optional) salt & pepper 100 g (4 oz) prawns to garnish

Tuna Pasta Bake Serves 4

Dish: 3 litre (6 pt) casserole dish

1. Cook pasta in water with oil and salt covered on HIGH power for 10-12 mins. (or Sensor Pasta) or until soft. Leave to stand for 2-3 mins. Drain.

2. Melt butter in small dish on HIGH power for approx. 45 secs. Add mushrooms and cook on HIGH power for 3-4 mins. or until soft.

3. To make sauce, melt butter on HIGH power for 30-40 secs. Stir in flour to make a roux. Gradually whisk in milk until well combined. Cook on HIGH power for 3-5 mins. or until smooth and glossy. Stir halfway through cooking. Add Vermouth and season.

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

Pasta and Rice

Ingredients

175 g (6 oz) easycook brown rice 450 ml (

pt) hot chicken stock 450 g (1 lb) smoked haddock 30 ml (2 tbsp) lemon juice 1 medium onion, chopped 15 ml (1 tbsp) oil 150 ml (

pt) sour cream 15 ml (1 tbsp) curry paste 100 g (4 oz) frozen peas 30 ml (2 tbsp) parsley, chopped 2 hardboiled eggs, chopped

Kedgeree Serves 2

Dish: large casserole

1. Place the rice and chicken stock in casserole, cover and cook on HIGH power for 15-17 mins. or until tender.

2. Place the fish in a shallow dish, sprinkle with lemon juice, cover and cook on HIGH power for 5-6 mins. or until cooked. Skin and flake.

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

4. Combine sour cream with curry paste. Mix into rice then stir in flaked fish, onion, peas, parsley, eggs and seasoning. Cover and cook on HIGH power for 5 mins. until piping hot.

P ASTA AND RICE

Page 50

Ingredients

30 ml (2 tbsp) olive oil 1 onion, finely chopped 2 cm (

⁄

”) fresh root ginger, peeled and chopped 10 ml (2 tsp) cumin seeds 3 ml (

⁄

tsp) turmeric 1 cinnamon stick, broken in half 4 boneless chicken breasts, cubed 275 g (10 oz) basmati rice 1 litre (1

⁄

pt) hot chicken stock 75 g (3 oz) ready to eat dried apricots, chopped 50 g (2 oz) sultanas salt and pepper

Fruity Chicken Risotto Serves 4

Dish: 3 litre (6 pt) casserole

1. Place the oil, onion and ginger in a large bowl, cover and cook on HIGH power for 3 mins. or until softened.

2. Add the cumin, turmeric, cinnamon and chicken. Cover and cook on HIGH power for 1 minute.

3. Add the rice, stock, apricots and sultanas. Cover and cook on HIGH power for 10 mins. and then MEDIUM power for 8 mins. or until the chicken and rice are cooked.

4. Season to taste and cover and allow to stand 5 mins. before serving.

Ingredients

1 aubergine, cubed salt 350 g (12 oz) tagliatelle, fresh 1 onion 1 clove garlic crushed 15 ml (1 tbsp) olive oil 397 g (14 oz) tin of chopped tomatoes 5 ml (1 tsp) basil 15 ml (1 tbsp) tomato puree 15 g (

⁄

oz) butter salt and pepper 8-10 black olives, stoned 100 g (4 oz) mozzarella, diced 30 ml (2 tbsp) parmesan cheese, grated

Tagliatelle Toscana Serves 4

Dish: deep casserole dish

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

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

3. Place onion, garlic and oil in a bowl, cover and cook on HIGH power for 2 mins. or until soft. Add the remaining ingredients except the mozzarella and parmesan cheese, cover and cook on HIGH power for 6 mins.

4. Mix the drained pasta with the mozzarella. Place in a casserole dish. Pour the sauce over the top. Sprinkle with parmesan. Cover and cook on HIGH power for 4-5 mins. until piping hot.

Ingredients

1 large onion, sliced 225 g (8 oz) courgettes, thickly sliced 225 g (8 oz) green beans, chopped 225 g (8 oz) carrots, thickly sliced 1 small cauliflower, broken into florets 396 g (14 oz) can chick peas, drained 5 ml (1 tsp) tumeric 3 ml (

tsp) cinnamon salt 1 clove garlic, crushed 300 ml (

pt) hot vegetable stock

350 g (12 oz) couscous

Vegetable Couscous Serves 4

Dish: large casserole

1. Place all the vegetables in a large casserole with the spices, salt, garlic and chick peas. Add the hot vegetable stock. Cover and cook on HIGH power for 16-18 mins. or until the vegetables are tender.

2. Pour 450 ml (

pt) of boiling water over the couscous. Allow to stand for 10 mins. Cover and cook on MEDIUM power for 5 mins. or until warm and fluffed. Separate the grains with a fork and serve with the vegetables.

P ASTA AND RICE

Page 51

Ingredients

1 garlic clove, halved 300 ml (1⁄2 pt) dry white wine 450 g (1 lb) Gruyère cheese, grated 25 g (1 oz) plain flour Pinch of pepper Pinch of grated nutmeg Paprika for sprinkling

Swiss Cheese Fondue Serves 4-6

Dish: large 2 litre (4 pt) bowl

1. Place garlic and wine in the bowl and cook on HIGH power for 4 mins., or until wine is just boiling.

2. In another bowl mix the cheese and flour together, until evenly combined.

3. Remove the garlic from the wine and discard. Add half of the cheese mixture, stirring constantly until the cheese melts.

4. Cook on HIGH power for 1 minute, then stir in the rest of the cheese mixture.

5. Return to the microwave and cook again for 1 minute on HIGH power. Season with pepper and nutmeg.

6. Sprinkle with Paprika, if desired. Serve with chunks of french bread, or vegetables.

ngredients

2 onions, finely chopped 50 g (2 oz) butter or margarine 225 g (8 oz) long grain rice 600 ml (1 pt) hot chicken stock 800 g (1

⁄2 lb) tin tomatoes 100 g (4 oz) mature cheddar cheese, grated 25 g (1 oz) Parmesan cheese, grated salt and pepper 1 bunch of chives, chopped

Cheesey Risotto Serves 4

Dish: large casserole

1. Place the onions and butter in a large casserole. Cover and cook on HIGH power for 3 mins. or until softened.

2. Stir in the rice, cover and cook on HIGH for 1 minute.

3. Add the hot stock and tomatoes, cover and cook on HIGH power for 5 mins. and then MEDIUM power for 15 mins. or until the rice is cooked. Stir halfway during cooking.

4. Season and stir in 75 g (3 oz) cheese. Cover and leave to stand for 5 mins. (this enables the rice to absorb any excess stock).

5. Serve the Risotto sprinkled with remaining cheese and chives.

ngredients

15 ml (1 tbsp) olive or vegetable oil

⁄2 red pepper, deseeded & diced

⁄2

green pepper, deseeded & diced 1 onion finely chopped 4 eggs 3 ml (

⁄2

tsp) basil

salt and pepper to taste

Piperade Serves 2

Dish: 22 cm (9”) Pyrex plate

1. Place oil and vegetables in a bowl, cover and cook on HIGH power for 3-4 mins. or until soft.

2. Grease the plate and spread with vegetables. Beat the eggs with salt and pepper and pour over the vegetables.

3. Cook on HIGH power for 3-4 mins. or until eggs are softly set, but still moist, beating with a fork several times during cooking. Allow to stand covered for 2 mins. before serving.

PIERCING

Always pierce egg yolk and white to stop them exploding when poaching or frying in a microwave.

QUICHES

Always cook quiches on SIMMER power to avoid curdling the egg filling.

BOILED EGGS IN SHELLS

Never attempt to cook a boiled egg by microwave. They can explode dangerously.

Cheese and Egg Dishes

CHEESE AND EGG DISHES

Page 52

CHEESE AND EGG DISHES

Macaroni Cheese Serves 4

Dish: large dish + jug

1. Cook macaroni in 450ml (

/4 pt) boiling water on HIGH power for 5-6 mins. or until soft.

Drain.

2. Place butter, onion and bacon in a jug. Cook on HIGH power for 5 mins. or until onion is

soft. Stir halfway through cooking.

3. Stir in flour and cook for 30 secs. on HIGH power.

4. Gradually add milk stir well and season. Cook on HIGH power for 5 mins. or until sauce is

thick and bubbling. Stir twice during cooking.

5. Add mustard and 100g (4oz) grated cheese. Place the macaroni in a large dish and pour

over the sauce. Sprinkle with breadcrumbs and remaining cheese.

6. Cook on HIGH for 2-3 mins. until the cheese starts to melt.

ngredients

175 g (6 oz) quick cooking macaroni 40 g (1

/2 oz) butter 1 small onion, finely chopped 100 g (4 oz) bacon, chopped 40 g (11/2 oz) flour 600 ml (1 pt) milk 5 ml (1 tsp) french mustard 150 g (5 oz) red cheese, grated salt and pepper 30 ml (2 tbsp) fresh brown breadcrumbs

Quiche Lorraine Serves 4

Dish: 20 cm (8”) flan dish

1. Roll out pastry and use to line the flan dish. Prick base of pastry with a fork, chill for 15 mins. Line base of pastry with kitchen towel and cook on HIGH power for 4-5 mins. or until pastry is starting to dry.

2. Place the onion and oil in a small dish. Cover and cook on HIGH power for 2 mins. or until onion is soft. Drain onion and place in bottom of flan case.

3. Place bacon on a microwave rack and cook on HIGH power for 4 mins. or until starting to crisp. Cool and cut into bite-sized pieces. Place in flan case.

4. Beat the eggs, cream, salt and pepper and pour over the bacon. Sprinkle with cheese and cook uncovered on LOW power for 10-12 mins. or until just set.

ngredients

225 g (8 oz) shortcrust pastry 1 medium onion, chopped 15 ml (1 tbsp) oil 6 streaky bacon rashers, or 100 g (4 oz) ham cut into strips 2 eggs 150 ml (

/4pt) single cream salt and pepper to taste 50 g (2 oz) cheddar cheese, grated

Creamy Cheese, Potato & Broccoli Bake Serves 4

Dish: large bowl + heatproof dish

1. Cut potatoes in half (or quarters if large). Place in a bowl with 90 ml (6 tbsp) of water and cook on HIGH power for 8 mins. covered with cling film.

2. Add the broccoli to the potatoes and cook for a further 4-6 mins. or until tender.

3. Mix together

/2the cheese and the cream.

4. Arrange the potato and broccoli in a heatproof dish in a single layer, pour the cream mixture over them and sprinkle the rest of the cheese on top.

5. Cook on HIGH power for 2-3 mins. until cheese melts.

Ingredients

675 g (11/2lb) new potatoes 225 g (8 oz) broccoli florets 150 ml (1/4pt) soured cream 75 g (3 oz) Gruyère cheese, grated seasoning

Page 53

Vegetables and Vegetarian

• Root vegetables. i.e. carrots, swede, should be cut into slices, strips or cubes.

• Do not mix fresh and frozen vegetables as the cooking times may be different.

• Cabbage should be shredded and cooked by power and time.

• Fresh vegetables require 90 ml (6 tbsp) of water. For each extra 450 g (1 lb) add an extra 90 ml (6 tbsp) of water and stir halfway.

• If cooking potatoes with other vegetables, only cook with other ROOT vegetables.

• Never add salt to vegetables before microwaving. Remember the flavour of microwaved vegetables is much better than boiled.

• Always cook vegetables in a dish that is a suitable size. Use flat dishes not basins. Always cover with microwave cling film or a lid.

• Certain vegetables i.e. broccoli and asparagus, should be arranged so that the tips are in the centre of the dish, as these require less cooking.

• Whole cauliflower should be cooked upside down on MEDIUM power for 10 mins. approx. with 90 ml (6 tbsp) water.

Jacket Potatoes

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 150 g-225 g (5-8 oz).

Before Cooking

Wash potatoes and prick skins several times. Spread around edge of turntable.

After Cooking

Remove from oven and wrap in aluminium foil to retain the heat. Leave to stand for 5 mins.

VEGETABLES AND VEGETARIAN

Page 54

VEGETABLES AND VEGETARIAN

Ingredients

1 clove of garlic, halved 675 g (11⁄2 lb) potatoes, sliced very thinly pinch nutmeg pepper and salt 150 ml (1⁄4 pt) double cream 25 g (1 oz) butter

Gratin Dauphinois Serves 4

Dish: 20 cm (8”) shallow dish

1. Rub halves of garlic around inside of dish and discard.

2. Layer the potato slices in the dish, seasoning with salt and pepper and nutmeg between each layer.

3. Pour the cream evenly over the top of the potatoes and dot with butter. Cook on MEDIUM power for 12 mins.

ngredients

1 large onion, chopped 25 g (1 oz) butter 1 clove of garlic, crushed 225 g (8 oz) each of diced carrots, diced leeks, diced courgettes 1 green pepper, chopped 150 ml (

⁄4 pt) hot vegetable stock salt and pepper to taste 300 ml (1⁄2 pt) prepared tomato sauce 175 g (6 oz) pre-cooked lasagne 225 g (8 oz) Mozzarella cheese

Vegetable Lasagne Serves 4-6

Dish: large shallow rectangular Pyrex® or heatproof dish

1. Place onion, butter and garlic in a casserole dish, cover and cook on HIGH power for 3 mins. Add vegetables and stock, re-cover and cook on HIGH power for 8-10 mins. or until vegetables are soft. Season to taste.

2. Cover base of dish with a thin layer of tomato sauce, then a layer of lasagne on top followed by a layer of vegetable mixture. Thinly slice 175 g (6 oz) of the cheese and layer on top of vegetables. Continue layering until ingredients are all used ending with a tomato sauce layer.

3. Grate remaining cheese and arrange over top in 3 diagonal bands. Cook on HIGH power for 20 mins. or until piping hot. Brown under a preheated grill if desired.

Ingredients

1 aubergine, sliced 5 ml (1 tsp) salt 1 courgette, sliced 1 onion, sliced 1 green pepper, trimmed and sliced 1 clove of garlic, peeled and crushed 396 g (14 oz) can of tomatoes 30 ml (2 tbsp) olive oil salt and pepper to taste

Ratatouille Serves 4

Dish: 20 cm (8”) casserole

1. In a colander sprinkle aubergine slices with salt and leave for 30 mins. to remove bitter juices. Rinse with cold water.

2. Combine all ingredients in a casserole. Cover and cook on HIGH power for 15 mins. or until vegetables are soft. Stir halfway through cooking time.

Page 55

VEGETABLES AND VEGETARIAN

Ingredients

2 onions, chopped 15 ml (1 tbsp) olive oil 2 cloves garlic, crushed 1 large aubergine, chopped 2 courgettes, sliced 1 large red pepper, deseeded and sliced 1 large green pepper, deseeded and sliced 400 g (14 oz) can chopped tomatoes 300 ml (1/2 pt) vegetable stock 5 ml (1 tsp) chopped rosemary 10 ml (2 tsp) chopped thyme 100 g (4 oz) red lentils

Ingredients

2 medium sweet potatoes 1 large tomato, sliced 50 g (2 oz) spicy sausage, sliced 30 ml (2 tbsp) coriander, chopped 75 g (3 oz) cheddar cheese, grated salt and pepper

Stuffed Sweet Potatoes Serves 4

Dish: shallow heatproof dish

1. Wash and prick the potato skins. Cook on the Jacket Potato programme.

2. Split the potatoes horizontally, keeping the edge joined.

3. Layer the tomatoes and the sausage alternately over the potatoes. Season and sprinkle with coriander and the grated cheese.

4. Cook on HIGH power for 2-3 mins. until the cheese melts.

Ingredients

1 cauliflower, trimmed 90 ml (6 tbsp) water 25 g (1 oz) butter 25 g (1 oz) flour 3 ml (1/2 tsp) French mustard 300 ml (1/2 pt) milk seasoning to taste

Topping:

75 g (3 oz) grated cheese 15 ml (1 tbsp) brown breadcrumbs

Cauliflower Cheese Serves 4

Dish: large bowl + shallow casserole

1. Place cauliflower upside down in a bowl. Add water. Cover and cook on MEDIUM power for 10 mins. or until tender. Drain.

2. Melt butter on HIGH power for 15-30 secs. Stir in flour and mustard. Cook for a further 15 secs. Add milk gradually. Stir well and season. Cook on HIGH power for 2-3 mins. or until sauce is thick and bubbling. Stir once halfway during cooking.

3. Stir in 50 g (2 oz) grated cheese. Pour the sauce over the cauliflower. Top with remaining cheese and breadcrumbs.

4. Cook on HIGH power for 1-2 mins. or until piping hot.

Red Lentil Casserole Serves 4

Dish: large casserole

1. Place onions, oil, and garlic in the casserole. Cook on HIGH power for 3 mins.

2. Add chopped aubergine, courgettes, and peppers to the casserole. Cook on HIGH power for 4-5 mins.

3. Add the tomatoes, vegetable stock, herbs and lentils. Cook on HIGH power for 5 mins.

4. Stir and then cook on SIMMER power for 10-12 mins. or until lentils are tender.

Page 56

VEGETABLES AND VEGETARIAN

Ingredients

22.5 ml (1

⁄

2 tbsp) olive oil

⁄

2 large red onion, chopped

450 g (1 lb) red cabbage, finely shredded 2 eating apples, cored, peeled and sliced 37 ml (2

⁄

2 tbsp) light muscovado sugar

30 ml (2 tbsp) red wine vinegar

22.5 ml (1

⁄

2 tbsp) red currant jelly

⁄

4 tsp ground cinnamon

50 g (2 oz) flaked almonds, toasted

Red Cabbage with Red Onion and Almonds Serves 4-6

Dish: large bowl

1. Soften the onion on HIGH power for 2 mins.

2. Add all the other ingredients except the almonds, mix well and then cook on HIGH power for 10 -12 mins. or until cabbage is softened. Stir halfway through cooking.

3. Stir in the almonds just before serving, so they retain their crunch.

Ingredients

100 g (4 oz) black-eye beans, soaked overnight 100 g (4 oz) adzuki beans, soaked overnight 15 ml (1 tbsp) vegetable oil 1 garlic clove, crushed 1 yellow pepper, chopped 10 ml (2 tsp) caraway seeds, lightly crushed 15 ml (1 tbsp) paprika 397 g (14 oz) can chopped tomatoes 175 g (6 oz) mushrooms, thickly sliced 60 ml (4 tbsp) natural yoghurt salt and pepper

Garnish:

fresh parsley, chopped

Spicy Bean Goulash Serves 4-6

Dish: large casserole

1. Drain the beans, rinse well and place in a large bowl. Add 600 ml (1pt) boiling water. Cover and cook on HIGH power for 15 mins. then LOW power for 30 mins. or until tender.

2. Place the oil, garlic, yellow pepper, caraway seeds and paprika in a large casserole. Cover and cook on HIGH power for 2 mins. or until softened.

3. Add drained, rinsed beans, tomatoes and mushrooms. Cover and cook on HIGH power for 8-10 mins. or until piping hot and the mushrooms are soft. Stir once during cooking.

4. Stir in 30 ml (2 tbsp) yoghurt and season to taste. Drizzle remaining yoghurt on top and sprinkle with parsley.

Ingredients

Tomato Sauce:

⁄

green pepper, chopped 1 onion, chopped 1 clove garlic, crushed 15 ml (1 tbsp) oil 397 g (14 oz) can chopped tomatoes 227 g (8 oz) can whole tomatoes 3 ml (

⁄

tsp) ground cumin

3 ml (

⁄

tsp) dried oregano

3 ml (

⁄

tsp) chilli powder

salt and pepper

Enchiladas:

50 g (2 oz) cheddar cheese, grated 100 g (4 oz) cottage cheese pinch salt 2 ml (

⁄

tsp) chilli powder pinch ground cumin 1 tomato, chopped 1 courgette, grated

⁄

green pepper, chopped 1 small onion, chopped 6 x 15 cm (6”) corn tortillas or thin crepes

Vegetable Enchiladas Serves 4

Dish: 20 x 25cm (8 x 10”) shallow dish

1. Combine the green pepper, onion, garlic and oil in a bowl. Cover and cook on HIGH power for 3-5 mins. or until tender.

2. Stir in remaining sauce ingredients and cook uncovered on HIGH power for 5-7 mins. or until piping hot and thickened. Leave to one side.

3. Combine 25 g (1 oz) cheddar cheese in a small bowl with the cottage cheese, salt, chilli and cumin. Mix well.

4. Mix tomato, courgette, green pepper and onion in a bowl. Cover and cook on HIGH power for 4-6 mins. or until vegetables are tender. Drain and press lightly to remove excess moisture. Stir in half of the tomato sauce.

5. Spread the cheese mixture over each tortilla, top with vegetable mixture and roll up. Arrange tortillas seam side down in a shallow dish. Pour the remaining sauce down the centre.

6. Cook on MEDIUM for 6-8 mins. or until piping hot.

Page 57

Ingredients

385 g (13 oz) can apple slices 100 g (4 oz) margarine 100 g (4 oz) light muscovado sugar 2 eggs 50 g (2 oz) ground almonds 50 g (2 oz) self raising flour 5 ml (1 tsp) ground mixed spice 60 ml (4 tbsp) flaked almonds

Almond Eve’s Pudding Serves 4

Dish: 22 cm (81/2”) Pyrex® or microwave safe dish

1. Arrange the apple slices in the base of the dish.

2. Beat together the remaining ingredients except the flaked almonds until smooth.

3. Spread over the top of the apples and sprinkle with flaked almonds.

4. Cook on MEDIUM power for 8-9 mins or until cooked. Test with a skewer to ensure the middle is cooked.

Ingredients

150 ml (

/4pt) water 100 g (4 oz) caster sugar 3 eggs 3 ml (1/2tsp) vanilla essence 30 ml (2 tbsp) caster sugar 300 ml (1/2pt) cold milk

Creme Caramel Serves 4

Dish: 15 cm (6”) souffle dish

1. Put water and the 100 g (4 oz) of sugar in a souffle dish. Cook on HIGH power for 2-3 mins. or until sugar has dissolved. Continue cooking on HIGH power for 6-10 mins. until sugar has caramelised, keeping a close watch as it can burn easly: CAUTION - Remove from oven very carefully using oven gloves (the base will be extremely hot) and cool.

2. Beat eggs, essence, caster sugar and milk together and strain over caramel.

3. Cook on SIMMER power for 14-16 mins. or until starting to set around edge of dish. The custard will continue to set on cooling. Refrigerate for several hours before turning out.

N.B. Individual Creme Caramels can be prepared by dividing the above ingredients between 4 individual 9 cm (3

”) ramekins. Cook the sugar solution for approx. 10-12 mins. on HIGH

power then cook the custards for approx. 11-13 mins. on SIMMER power.

Ingredients

200 g (7 oz) fresh dates, stoned and finely chopped 175 g (6 oz) self-raising flour 5 ml (1 tsp) baking powder 5 ml (1 tsp) vanilla essence 15 ml (1 tbsp) Camp coffee essence 100 ml (31/

fl. oz) milk 75 g (3 oz) butter 150 g (5 oz) caster sugar 2 eggs lightly beaten

Butterscotch sauce

45 g (1

oz) butter 120 ml (8 tbsp) soft brown sugar 200 ml (7 fl. oz) whipping cream 15 ml (1 tbsp) vanilla essence

Date Puddings and Butterscotch Sauce Serves 6

Dish: 6 Individual microwave proof moulds

1. Pour 175 ml (6 fl. oz) boiling water over the chopped dates and set aside to cool.

2. Sift together flour and baking powder. Add vanilla and coffee essence to the milk.

3. Cream the butter and sugar until light and fluffy. Add eggs a little at a time.

4. Fold in the flour and flavoured milk, then pour in the date mixture.

5. Place in six moulds. Cook on HIGH power for 7 mins. and leave to stand for 10 mins.

Sauce

1. Place butter in a large jug and cook on HIGH power for 45 sec. to 1 minute, or until bubbling.

2. Add sugar and stir until it has dissolved cooking for 1 minute at a time on HIGH power. Continue to cook until liquid is foaming and bubbling 30 sec. at a time on HIGH power.

3. Slowly pour in the cream and bring to the boil on HIGH power for 2-3 mins. Add essence. Stir, continue to boil on HIGH power 30 sec. at a time until it starts to thicken.

Puddings and Desserts

PUDDINGS AND DESSERTS

Page 58

Ingredients

4 medium sized apples 30 ml (2 tbsp) sugar 25-50 g (1-2 oz) mixed dried fruit 25g (1 oz) butter

Baked Apples Serves 4

Dish: 20cm (8”) shallow dish

1. Core the apples and score the skin around the middle.

2. Mix together the sugar and fruit and fill the centres of the apples.

3. Dot the top with butter. Stand the apples in a suitable dish and cook on HIGH power for

5-7 mins. before serving.

The apples will look quite green when removed from the oven, but they should feel slightly soft when tested with a sharp knife. During the standing time, the colour will become dull and the apples will be tender. The apples will overcook very easily, so take care to undercook slightly. For 1 baked apple cook for 2-3 mins. For 2 baked apples cook for 3-5 mins.

Ingredients

1 whole orange 1 orange, juice and grated rind of 175 g (6 oz) self-raising flour, sifted 100 g (4 oz) soft margarine 100 g (4 oz) caster sugar 2 eggs, beaten 100 g (4 oz) chocolate drops

Orange and Chocolate Drop Pudding Serves 4-6

Dish: 1.2 litre (2 pt) pudding basin

1. Cut one orange into slices and arrange around the sides of the basin.

2. Mix flour, margarine, sugar, grated rind and orange juice and eggs and beat well until

thoroughly mixed. Stir in chocolate drops. Spoon mixture into pudding basin and cook on HIGH power for 5-6 mins. or until just set.

Ingredients

2 lemons 500 ml (18 fl oz.) full fat milk 1 cinnamon stick grated nutmeg 4 medium egg yolks 50 g (2 oz) caster sugar 30 ml (2 tbsp) cornflour 100 g (4 oz) demerara sugar

Lemon Brulee Serves 4

Dish: 4 individual heatproof ramekins

1. Place the grated rind of the lemons with the milk, cinnamon and nutmeg in a large jug and

cook on HIGH power for 4 mins. Allow to cool.

2. Whisk the egg yolks and caster sugar until pale and foamy, then stir in the cornflour.

3. Strain the milk into the egg mixture and then cook on HIGH power for 4-5 mins. or until

thickened. Stir frequently.

4. Pour into 4 ovenproof dishes and allow to cool for 4 hours or overnight.

5. Sprinkle with remaining sugar and place under a hot grill to caramelise the top.

PUDDINGS AND DESSERTS

Page 59

Ingredients

30 g (1

⁄

oz) unsalted butter

125 g (4

⁄

oz) arborio rice 600 ml (1 pint) milk 50 g (2 oz) granulated sugar 50 g (2 oz) fine plain Continental chocolate, broken into pieces 50 g (2 oz) plain dark chocolate chips

Chocolate Risotto Indulgence Serves 4-6

Dish: Large bowl

1. Place butter in the bowl, cook on HIGH power for 1 min. to melt.

2. Stir in the rice and ensure all grains are coated with a little butter.

3. Add the milk and the sugar to the rice, cook on HIGH power for 10 mins. stir at the end of cooking.

4. Cook on Simmer power for 7 mins.

5. Add the plain Continental chocolate to the rice mixture, stir well and then cook for a further 11-12 mins. on Simmer power, or until thickened.

6. Allow to cool slightly then stir in the chocolate chips just before serving.

7. Serve immediately with clotted cream, mascarpone or vanilla ice cream.

Ingredients

150 g (5 oz) self-raising flour pinch of salt 50 g (2 oz) caster sugar 50 g (2 oz) suet 1 egg 150 ml (

/4pt) milk 30 ml (2 tbsp) jam or golden syrup Optional: add 1 tbsp of sultanas to dry ingredients

Steamed Suet Sponge Pudding Serves 4

Dish: 1 litre (2 pt) pudding basin

1. In a mixing bowl, sift together the flour and salt. Stir in the sugar and suet.

2. Make a well in the centre and add beaten egg and milk. Mix to a soft dropping consistency.

3. Put the jam in the base of the greased pudding basin and pour pudding mixture over. Cook on HIGH power for 5-6 mins. until firm.

Ingredients

1 cooking apple, peeled and grated 1 carrot, peeled and grated 1 orange, juice and grated rind of 400 g (14 oz) mixed dried fruit 45 ml (3 tbsp) brandy 15 ml (1 tbsp) black treacle 50 g (2 oz) self-raising flour pinch of salt 15 ml (1 tbsp) cocoa 5 ml (1 tsp) mixed spice 3 ml (1/2tsp) nutmeg 100 g (4 oz) shredded suet 150 g (5 oz) fresh breadcrumbs 50 g (2 oz) mixed peel 50 g (2 oz) flaked almonds 2 eggs, beaten

Christmas Pudding Serves 6-8

Dish: 1.3 litre (21/2pt) pudding basin lightly greased

1. Place apple and carrot in a large bowl. Cover and cook on HIGH power for 5 mins. Beat well to make a thick puree.

2. Stir in juice, rind and mixed fruit. Cook on HIGH power for 2 mins. Stir in brandy and treacle. Stand for 5 mins. Beat in rest of ingredients.

3. Press into the pudding basin. Cover with greaseproof paper and cook on HIGH power for 4 mins. Stand for 5 mins. Cook on HIGH power for another 2 mins. or until just firm.

N.B. One of the advantages of using your microwave to make this traditional pudding is that it

can be made the week before Christmas and stored in a cool dry place. Do not attempt to make the pudding earlier than this, since the flavour will not improve with keeping, unlike a traditionally steamed pudding.

PUDDINGS AND DESSERTS

Page 60

Sauces

CONTAINER SIZE

Always use a container or jug at least twice the capacity of the sauce, to avoid boiling over.

COVERING

DO NOT cover sauces when cooking.

STIRRING – IMPORTANT

Sauces/gravy should be thoroughly stirred before, during and after cooking, to avoid any eruptions and to result in a smooth sauce.

REHEATING

Sauces can be made in advance and reheated by microwave. Reheat on HIGH power and stir halfway.

POWER LEVEL

Most sauces require HIGH Power for cooking. Sauces containing eggs should be cooked on SIMMER power.

WOODEN SPOONS

Do not leave wooden spoons in the sauce when cooking. The wood may dry out and burn. NEVER LEAVE metal spoons in the sauce.

Ingredients

30 g (1 oz) butter 30 g (1 oz) flour 600 ml (1 pt) milk

Variations of White Sauce

Parsley

Onion

White Pouring Sauce

Dish: 1 litre (2 pt) jug

1. Melt butter in jug on HIGH power for 20-40 secs.

2. Stir in the flour to make a roux.

3. Add the milk gradually stirring continuously until well combined.

4. Cook for 2 mins. on HIGH power. Stir and cook for a further 3 mins. Sauce should be smooth and glossy and coat the back of a spoon.

Stir 60 ml (4 tbsp) chopped parsley and 15 ml (1 tbsp) lemon juice into sauce halfway through cooking time.

Cook 1 small onion in the butter for 30 secs. on HIGH power before adding the flour and milk.

ngredients

30 ml (2 tbsp) custard powder 15 ml (1 tbsp) sugar 600 ml (1 pt) cold milk

Custard

Dish: 1 litre (2 pt) jug

1. Mix together the custard powder, sugar and a little milk to form a smooth paste.

2. Blend in the remaining milk, whisking well.

3. Cook on HIGH power for 4-6 mins. Whisk well halfway through cooking time and again at the end.

Ingredients

3 egg yolks 30 ml (2 tbsp) white wine vinegar 100 g (4 oz) chilled, unsalted butter, cut into cubes pepper

Hollandaise Sauce

Dish: 1 litre (2 pt) jug

1. Place egg yolks and vinegar in a jug. Beat well.

2. Drop cubes of butter on top. Cook on HIGH power for 15 secs.

3. Whisk. Cook on HIGH power for 10 secs.

4. Whisk again and cook on HIGH power for 10 secs. Repeat 10 secs. stages until sauce is thick and creamy.

5. Season and serve immediately with salmon steaks or asparagus spears.

N.B. This sauce must not boil or eggs will curdle.

SAUCES

Page 61

BAKING

Baking Guidelines

DISH SHAPE

Ring moulds are ideal for baking cakes in, especially dense cakes. They help prevent the outside edge of the cake overcooking before the dense centre is cooked through.

KEEPING QUALITY

Light sponge type cakes cook very quickly by microwave and so should be cooked as required, since their keeping quality is not as long as those baked traditionally.

CONSISTENCY

Generally cakes to be cooked by microwave should have a softer consistency than those baked traditionally. As a general rule add 15-30 ml (1-2 tbsp) of milk or water to the mixture.

COVERING

Just as you wouldn’t cover a cake baked in a traditional oven, NEVER cover your cakes cooked by microwave.

DISH SIZE

Always use the exact dish size stated in the following recipes, otherwise cooking times and results will be affected.

MIXING/BEATING

Cakes cooked by microwave need to be well mixed, but not over beaten. Generally it is unnecessary to cream butter and sugar or beat eggs in an electric mixer or food processor. Do not attempt to cook whisked/fatless sponges, or any cakes containing whisked egg white.

EGGS

The following recipes have been tested using medium eggs. Using a different size of egg may affect cooking times.

ngredients

100 g (4 oz) self raising flour 100 g (4 oz) soft margarine 100 g (4 oz) caster sugar 2 eggs 30 ml (2 tbsp) milk*

*N.B. When using this recipe for steamed pudding programme in MBO55, omit the 30ml (2tbsp) milk. Flavourings can be mixed in e.g. dried

fruit, or toppings (Max. 30ml/2tbsp) can be placed in the bottom of the bowl e.g. jam/treacle/pineapple rings. It is important not to use too much as this will cause the pudding to undercook.

Sponge Cake*

Dish: 18 cm (7”) souffle dish, based lined with greaseproof paper

1. Combine all ingredients together in a large bowl. Mix well until smooth. Tip into prepared

dish and smooth the top.

2. Cook on MEDIUM power for 3

⁄2-4 mins. Cool for 10 mins. before turning out onto a rack. The cake is cooked when it has just dried on the top. Do not overcook as overcooked cakes stale quickly.

Ingredients

2 eggs beaten 150 ml (1⁄4 pt) vegetable or corn oil 150 g (5 oz) self-raising wholemeal flour 100 g (4 oz) soft light brown sugar 10 ml (2 tsp) cinnamon 75 g (3 oz) raisins 100 g (4 oz) carrots, grated

Icing

50 g (2 oz) cream cheese 50 g (2 oz) butter 100 g (4 oz) icing sugar 10 ml (2 tsp) lemon juice 50 g (2 oz) walnuts, chopped

Carrot Cake

Dish: 25 cm (10”) ring mould, based lined with greaseproof paper

1. Mix eggs and oil together.

2. Combine flour, sugar, cinnamon, raisins and carrots in a mixing bowl. Pour egg mixture into flour and stir well until well combined.

3. Pour into ring mould and cook on MEDIUM power for 7-8 mins. or until firm. Stand for 10 mins. before turning out.

4. Beat cream cheese and butter until smooth. Gradually beat in icing sugar and lemon juice. Spread over sides and top of cake and sprinkle with walnuts.

Page 62

BAKING

Ingredients

75 g (3 oz) butter or margarine 30 ml (2 tbsp) golden syrup 75 g (3 oz) light brown sugar 150 g (5 oz) porridge oats 50 g (2 oz) raisins

Chewy Flapjacks Makes: 8 slices

Dish: 20 cm (8”) round flan dish

1. Place butter, syrup and sugar in a bowl and cook on HIGH power for 1-2 mins. or until

melted.

2. Stir in the oats and raisins. Press into dish. Cook on HIGH power for 3-4 mins. or until firm.

Allow to cool slightly then cut into pieces.

Ingredients

100 g (4 oz) butter or margarine 100 g (4 oz) golden syrup 100 g (4 oz) black treacle 75 g (3 oz) soft brown sugar 100 g (4 oz) self-raising flour 100 g (4 oz) plain wholemeal flour 5 ml (1 tsp) mixed spice 30 ml (2 tsp) ground ginger 5 ml (1 tsp) bicarbonate of soda pinch salt 150 ml (1/4 pt) milk 2 eggs beaten

Ginger Cake

Dish: 20 cm (8”) Soufflé dish base lined with greaseproof

1. Place butter, syrup, treacle and sugar in a bowl and heat on HIGH power for 1-2 mins. or

until fat has melted.

2. Place flours, spices, bicarbonate and salt in a large bowl. Stir in treacle mixture and mix

well. Stir in milk and eggs and beat until smooth.

3. Pour into cake dish and cook on MEDIUM power for 8-9 mins. or until set around edges.

The cake will appear slightly wet in centre, but will continue cooking as it cools.

ngredients

100 g (4 oz) plain chocolate 100 g (4 oz) butter 100 g (4 oz) soft dark brown sugar 100 g (4 oz) self-raising flour 10 ml (2 tsp) cocoa powder pinch salt 2 eggs, beaten 3 ml (

⁄2 tsp) vanilla essence

100 g (4 oz) walnuts, chopped

Boston Brownies

Dish: 20 cm (8”) square dish base lined with greaseproof

1. Place chocolate and butter in a bowl and cook on HIGH power for 1 minute or until chocolate

has melted.

2. Stir in all other ingredients and beat well.

3. Pour into dish and cook on MEDIUM power for 6 mins. or until just slightly sticky. Allow to

cool and then cut into squares.

Page 63

PRESERVES

ngredients

450 g (1 lb) soft fruit, washed 450 g (1 lb) caster sugar 30 ml (2 tbsp) lemon juice 5 ml (1 tsp) butter

Soft Fruit Jam Makes approx. 1

lbs jam

Dish: large bowl

1. Place all ingredients in a large bowl and stir. Cook on HIGH power for 5 mins. (10-15 mins. if using frozen fruit), stirring frequently. Continue to cook in one minute intervals until sugar has dissolved.

2. Wash down any sugar crystals from around the bowl.

3. Bring mixture to the boil and continue to cook until setting point is reached – approx. 15-25 mins. Test regularly for setting point.

Ingredients

4 lemons, grated rind and juice of 450 g (1 lb) caster sugar 4 eggs, beaten 100 g (4 oz) butter

Lemon Curd Makes 2 lbs

Dish: large bowl

1. Place all ingredients in bowl. Mix well.

2. Cook on HIGH power for 1 min. Stir. Continue to cook in 1 minute stages until mixture starts

to thicken, then cook for 30 secs. at a time until mixture coats back of spoon. (The eggs will curdle if overcooked).

3. The mixture will thicken on cooling. Pot into warm jars. Cover with a circle of waxed paper

and a jam pot cover.

Ingredients

450 g (1 lb) seville oranges 1 lemon 900 ml (11/2 pts) water 450 g (1 lb) sugar knob of butter

Orange Marmalade Makes 1

-2lbs

Dish: large bowl

1. Grate oranges and lemon ensuring all the pith is left on the fruit.

2. Place the peeled fruit in a food processor and chop until the pips are broken.

3. Place the chopped mixture in a large bowl and pour over boiling water. Cover and cook on HIGH power for 10 mins.

4. Strain the mixture through a sieve into another large bowl pressing the pulp well until all the juice is extracted. Discard the pulp.

5. Stir the shredded rind into the hot juice and cook uncovered on HIGH power for 10 mins. until rind is tender, stirring occasionally. Stir in the sugar until dissolved.

6. Cook on HIGH for 8 mins covered. Stir in the butter and cook to setting point 4-6 mins.

7. Leave to stand for 10 mins then pour into warmed sterilized jars.

STERILIZING JARS

Jam jars can be sterilized by microwave ready for your jams. Half fill with water and heat them on HIGH power until water boils (approx. 3 mins. for 2 jars). Empty and drain upside down on kitchen paper. The jars should be warm when filled with jam.

If you wish to cook larger quantities than given in the recipes below, revert to the traditional hob method, using a traditional recipe.

DISH SIZE

Always use a very large pyrex bowl. DO NOT attempt to use jam pans or saucepans in your microwave.

DO NOT LEAVE JAMS UNATTENDED DURING COOKING BECAUSE OF THE HIGH SUGAR CONTENT.

COVERING

Do not cover preserves whilst cooking, apart from if recommended in the recipe.

WE DO NOT RECOMMEND THAT YOU USE YOUR MICROWAVE TO STERILIZE BABIES’ BOTTLES. (See details on page 27)

DO NOT SEAL PRESERVING JARS IN YOUR MICROWAVE.

SETTING POINT

To determine whether setting point is reached, place a couple of drops of jam or marmalade on a cold saucer (put one in the fridge whilst making the jam). Leave to cool. The jam should wrinkle on the surface when your finger pushes across the top.

Preserves

Page 64

PRESERVES

Ingredients

675 g (11/2 lb) plums or damsons 200 ml (7 fl. oz) water 675 g (11/2 lb) sugar 30 ml (2 tbsp) lemon juice 5 ml (1 tsp) butter

Plum Jam Makes approx. 2-2

lbs jam

Dish: large bowl

1. Prick the plums and place in a large bowl with the water. Cook on HIGH power for 5-10 mins. or until the fruit is soft. Add the rest of ingredients. Cook on HIGH power for 5 mins. stirring frequently.

2. Wash down any sugar crystals from around the bowl and bring to the boil on HIGH power. Continue to cook until setting point is reached - approx. 15-20 mins., opening the door and testing regularly. Leave to cool slightly, remove the stones, then pot, seal and label.

Ingredients

675 g (11/2 lb) tomatoes 225 g (8 oz) cooking apples, peeled and sliced 1 medium onion, chopped 100 g (4 oz) granulated sugar 30 ml (2 tbsp) tomato puree 5 ml (1 tsp) salt 200 ml (7 fl. oz) white distilled vinegar 10 ml (2 tsp) ground ginger 2 ml (1/

tsp) cayenne pepper

3 ml (1/2 tsp) mustard powder

Tomato Chutney Makes approx. 2 lbs

Dish: large bowl

1. Prick the tomatoes and place in a bowl. Cover with boiling water and leave for 5 mins. Drain. Peel off skin and roughly chop flesh.

2. Blend apple and onion in a food processor to a thick puree.

3. Combine all ingredients together in a bowl. Cook on HIGH power for 25-30 mins., stirring occasionally, or until the mixture is thick with no excess liquid.

4. Leave to stand covered for 10 mins. then stir and pour into sterilised jars. Cover and label.

ngredients

45 ml (3 tbsp) olive oil 4 large red onions halved and thinly sliced 50 g (2 oz) demerara sugar 100 g (4 oz) sultanas 300 ml (

⁄

2 pint) red wine

125 ml (4 fl.oz) red wine vinegar

Red Onion Chutney Makes approx 1

- 2 lbs

Dish: large bowl

1. Put oil in bowl with onions. Soften on HIGH power for 10 minutes, stirring halfway.

2. Add all other ingredients and mix well.

3. Cook on MEDIUM power for 20 mins, or until onions are soft.

4. Cool slightly, then pour into a jar.

5. Allow to cool thoroughly before chilling.

Page 65

Questions and Answers

Technical Specifications

Rated Voltage: 230-240 V 50 Hz Operating Frequency: 2,450 MHz Input Power: Microwave 1300 W Output Power: Microwave 900 W (IEC-705)

1000 W Turbo Reheat (IEC-705) Outer Dimensions: 510 (W) x 380 (D) x 304 (H) mm Oven Cavity Dimensions: 359 (W) x 352 (D) x 217 (H) mm Weight: 11.5 kg Weight and Dimensions are approximate.

Q My microwave oven causes interference with my TV, is

this normal?

A Some radio and TV interference might occur when you

cook with the microwave oven. This interference is similar to the interference caused by small appliances such as mixers, vacuums, hair dryers, etc. It does not indicate a problem with your oven.

Sometimes warm air comes from the oven vents. Why? A The heat given off from the cooking food warms the air in

the oven cavity. This warmed air is carried out of the oven by the air flow pattern in the oven. There isn’t an airtight seal to the air therefore steam can escape. There are no microwaves in the air, or steam. The oven vents should never be blocked during cooking.

Page 66

Index

Adapting Recipes.............................................................................. 37

Apples, poached/stewed................................................................... 33

Arcing.................................................................................................. 7

Auto sensor cooking.................................................................... 23-26

Auto weight cooking .................................................................... 21-22

Auto defrosting ............................................................................ 17-19

Bacon

Rashers ......................................................................................... 32

Baked Apples.................................................................................... 56

Baking guidelines.............................................................................. 59

Beans, cooking chart........................................................................ 32

Beef

guidelines....................................................................................... 43

cooking charts................................................................................ 32

Belgian Beef Casserole................................................................. 45

Bolognese Sauce........................................................................... 44

Steak and Kidney Pudding ............................................................ 45

Boil in the bag fish ............................................................................ 33

Cakes

Boston Brownies............................................................................ 60

Carrot Cake ................................................................................... 59

Chewy Flapjacks............................................................................ 60

Ginger Cake................................................................................... 60

Sponge Cake................................................................................. 59

Cheese and Egg Dishes

Cheesey Risotto ............................................................................ 49

Creamy Cheese, Potato & Broccoli Bake...................................... 50

Macaroni Cheese........................................................................... 50

Piperade ........................................................................................ 49

Quiche Lorraine............................................................................. 50

Swiss Cheese Fondue................................................................... 49

Chicken

guidelines....................................................................................... 43

cooking charts................................................................................ 32

Chicken Casserole......................................................................... 46

Chicken Satay................................................................................ 45

Fruity Chicken Risotto.................................................................... 48

Christmas Pudding ........................................................................... 57

reheating.................................................................................... 6, 29

Cleaning your Microwave ................................................................... 4

Cling Film...................................................................................... 9, 12

Clock, setting the time .......................................................................15

Containers to use......................................................................... 11-12

Control Panel.................................................................................... 13

Cooking Charts............................................................................ 32-36

Custard............................................................................................. 58

Defrosting

guidelines....................................................................................... 19

charts............................................................................................. 20

Eggs poached/scrambled..................................................................33

Fast-Cook..........................................................................................16

Fish

guidelines....................................................................................... 40

cooking charts................................................................................ 33

Family Fish Pie.............................................................................. 41

Fish Balti........................................................................................ 42

Fish Kebabs................................................................................... 42

Plaice Provencale.......................................................................... 42

Poached Smoked Haddock........................................................... 41

Salmon and Vegetable Mornay...................................................... 41

Stuffed Citrus Trout........................................................................ 40

Fruit, poached and stewing............................................................... 33

General Guidelines........................................................................ 9-10

Hollandaise Sauce............................................................................ 58

Jacket Potatoes.......................................................................... 36, 51

Jam............................................................................................. 61, 62

Kedgeree.......................................................................................... 47

Page 67

Index

Lamb

guidelines....................................................................................... 43

cooking charts................................................................................ 34

Chops ............................................................................................ 34

Lamb Casserole............................................................................. 44

Lamb in a spicy cream & almond sauce........................................ 44

Lemon Curd...................................................................................... 61

Meat and Poultry recipes.......................................................... 43-46

Microwave power levels.................................................................... 15

Microwave principles .......................................................................... 8

Milk puddings.................................................................................... 35

Mince pies, reheating.................................................................. 27, 30

Orange Marmalade........................................................................... 61

Pasta and Rice recipes

Kedgeree.......................................................................................... 47

Fruity Chicken Risotto ...................................................................... 48

Pesto Spaghetti ................................................................................ 47

Tagliatelle Toscana ........................................................................... 48

Tuna Pasta Bake.............................................................................. 47

Vegetable Couscous......................................................................... 48

Pork

guidelines....................................................................................... 43

cooking .......................................................................................... 34

chops............................................................................................. 34

Paprika Pork Casserole................................................................. 46

Sweet and Sour............................................................................. 46

Porridge............................................................................................ 34

Preserves

Fruit Jam........................................................................................ 61

Lemon Curd................................................................................... 61

Orange Marmalade........................................................................ 61

Piccalilli.......................................................................................... 62

Plum Jam....................................................................................... 62

Tomato Chutney............................................................................. 62

Pulses, cooking................................................................................. 32

Puddings and Desserts

Almond Eves Pudding.................................................................... 55

Baked Apples................................................................................. 56

Chocolate Risotto Indulgence.........................................................57

Christmas Pudding ........................................................................ 57

Creme Caramel ............................................................................. 55

Date Puddings and Butterscotch Sauce........................................ 55

Lemon Brûleé ................................................................................ 56

Orange and Chocolate Drop Pudding............................................ 56

Steamed Suet Sponge Pudding .................................................... 57

Reheating ........................................................................................ 27

Reheating Charts......................................................................... 28-31

Rice, cooking............................................................................... 34-35

Sauces............................................................................................. 58

Sausages.......................................................................................... 35

Shielding........................................................................................... 19

Soups and Starters

Broccoli & Stilton Soup.................................................................. 39

Coarse Pork Paté .......................................................................... 38

Creamy Cod & Leek Chowder....................................................... 38

Garlic Mushrooms with Herbs........................................................ 38

Smoked Haddock Pâté.................................................................. 39

Wild Mushroom and Basil Risotto.................................................. 39

Standing Times................................................................................... 9

Technical Specification ..................................................................... 63

Vegetables + Vegetarian

guidelines....................................................................................... 51

cooking..................................................................................... 35-36

Cauliflower cheese ........................................................................ 53

Gratin Dauphinois.......................................................................... 52

Ratatouille...................................................................................... 52

Red Cabbage with Red Onions and Almonds................................54

Red Lentil Casserole ..................................................................... 53

Spicy Bean Goulash...................................................................... 54

Stuffed Sweet Potatoes................................................................. 53

Vegetable Enchiladas.................................................................... 54

Vegetable Lasagne........................................................................ 52

White Sauce ..................................................................................... 58

Page 68

AFTER SALES SERVICE

“No company is better positioned to offer an after sales service on a Creda appliance than us -

the manufacturer”

As part of our commitment to you, all Creda appliances have the added benefit of a fully inclusive parts and labour

guarantee for the first 12 months. When the 12 months parts and labour guarantee expires we offer the

following after sales service options:

Repair Service and Information Help Desk

UK: 08709 066 066

www.theservicecentre.co.uk

Republic of Ireland: 1850 302 200

(Our operators will require the Model Number and Serial Number of your appliance)

Available 364 days a year with a fast, effective and value for money service,

we have the largest white goods repair service in the UK with over 1,200 of our own fully trained engineers.

All repairs include a parts and labour guarantee for 12 months from the date of the repair.

If you require any information or have any questions about your appliance, our operators are on hand with help

and advice.

All this ensures that you will receive the best available after sales service possible.

Extended Warranties

UK: 08709 088 088

www.theservicecentre.co.uk

Republic of Ireland: 1850 502 200

Whether you have just one or a number of Creda appliances in your kitchen, we offer two service cover plans

to give you total peace of mind.

● Repair Protection Plan FREE service repairs for a single Creda appliance during the period of cover.

● Kitchen Cover FREE service repairs for all your Creda appliances less than 10 years old.

Genuine Parts and Accessories

UK: 08709 077 077

www.theservicecentre.co.uk

Republic of Ireland: (01) 842 6836

A wide range of genuine parts and accessories are available from our hotline or through our web site.

Genuine parts and accessories, extended warranties and service repairs are all available on our web-site at:

www.theservicecentre.co.uk

Page 69

KEY CONTACTS

Repair Service and Information Help Desk

UK: 08709 066 066

(Open 8 to 8 Mon - Fri, 8 to 6 Sat & 10 to 4 Sun and Bank Holidays)

www

.theservicecentre.co.uk

Republic of Ireland: 1850 302 200

Our operators will require the following information:

Model number

Serial number

Extended Warranties

UK: 08709 088 088

(Open 8 to 8 Mon - Sun)

www

.theservicecentre.co.uk

Republic of Ireland: 1850 502 200

Genuine Parts and Accessories

UK: 08709 077 077

(Open 8-30 to 5-30 Mon - Fri & 9 to 12 Sat)

www

.theservicecentre.co.uk

Republic of Ireland: (01) 842 6836

Creda Appliance Information

UK: 08701 54 64 74

(Open 8 to 5-30 Mon - Fri & 9 to 2 Sat)

www

.creda.co.uk

Genuine parts and accessories, extended warranties and service repairs are all available on our web-site at:

www

.theservicecentre.co.uk

General Domestic Appliances Limited, Morley Way, Peterborough, PE2 9JB.

Part no. FP104-01

Creda MBO55 Cookery Book & Operating Instructions

Specifications and Main Features

Frequently Asked Questions

User Manual