Daewoo KOC-991C User Manual

MICROWAVE-COMBINATION-GRILL

COOKBOOK

CONTENTS

INTRODUCTION

1 WEIGHT 1 WHA T ARE MICROWAVES? 1 HOW THE COOKING WORKS 2 F ACT ORS WHICH INFLUENCE MICROWA VE COOKING 2 COOKING TECHNIQUES 4 UTENSIL GUIDE 4 UTENSILS CHART 5 HOW TO CHOOSE THE BEST SIZE AND SHAPE OF DISH 6 PROGRAM COOK 6 FIRST STEPS 7 CONVENIENCE FOODS - REHEA TING GUIDE 9 SOUPS & ST ARTERS 11 PAST A, RICE, CHEESE AND EGGS 13 FISH AND SEAFOOD 18 MEA T AND POULTRY 21 VEGET ABLES & PULSES 31 CAKES AND DESSERTS 37 PRESERVES AND BEVERAGES 43 INDEX 46

INTRODUCTION

These recipes have been tested and are suitable for both 900w and 1000w outputs microwave cookers. Wherever possible, use the shorter time. REMEMBER always undercook rather than overcook.

Food tested was used under normal storage conditions, it was in the cupboard, refrigerator or freezer.

All flour quoted in recipes is plain unless otherwise specified.

All sugar quoted in recipes is granulated unless otherwise specified.

All spoon measurements are level unless otherwise quoted.

All recipes serve 4 unless stated otherwise.

All recipes using milk were tested using semi-skimmed milk unless quoted otherwise.

The recipes in this book have been especially balanced to get the very best results whether using metric or imperial measurements. It is important to follow either metric or imperial measurements. It is important to follow either metric or imperial measures and not to use a combination of the two.

WEIGHT

METRIC IMPERIAL

15g 1/2oz 25g 1oz

50g 2oz 125g 4oz 175g 6oz 225g 8oz 350g 12oz 450g 1lb

LIQUID MEASURES

METRIC IMPERIAL

15ml 1tbs

150ml 1/4pt 200ml 1/3pt 300ml 1/2pt 450ml 3/4pt 600ml 1pt 900ml 1 1/2pts

1.2l 2pts

WHAT ARE MICROWAVES?

Microwave cooking is a very fast cooking method which makes use of the properties of microwave energy unlike conventional cooking which relies on external heat (like a hot oven or hob) to cook the food.

Microwaves are what the name implies; they are small waves of energy. In fact, they are electromagnetic waves and are similar to radio and television waves. Microwaves are attracted to fat, sugar and moisture molecules in the food and penetrate to a depth of 2.5-

3.5cm/1-11/2"depending on the food being cooked. As they penetrate the food they cause the molecules to vibrate against each other at a tremendous rate and because of the friction between the molecules, heat is produced which cooks the food.

HOW DOES MY MICROWAVE WORK?

The heart of a microwave is a device called a magnetron, a tube similar to a tube in a television. The magnetron converts electrical energy to microwaves which are then channelled into the cooking cavity by a waveguide. The turntable ensures that the microwave energy is evenly distributed within the food. When the oven door is closed, and the timer is set the magnetron will produce microwaves. When the time is up a signal will sound that the timer has automatically switched the cooker off and cooking has stopped; i.e. the magnetron is no longer producing microwaves. Similarly the oven will switch off the microwaves if the door is opened during the preset time.

HOW DO MICROWAVES COOK FOOD?

Once inside the cooking cavity, microwaves will either be REFLECTED, TRANSMITTED or ABSORBED by different substances.

REFLECTED

Metal reflects microwaves, just as a mirror reflects light. This means that they can be contained in a metal box, in this case inside your oven. This also means you cannot cook in metal dishes or saucepans as the microwaves would not be able to penetrate the metal.

TRANSMITTED

Just as light passes through a window, so microwaves are transmitted through cooking containers such as glass, some plastics, china (without metal trim), paper, ceramics without absorbing them.

ABSORBED

Microwaves are primarily absorbed by substances containing water and all food contains water molecules. The microwaves are attracted to the tiny molecules of water in the food and cause them to vibrate at an incredibly high speed (2,450 million times per second). This creates frictional heat (just like when you rub your hands together) as the vibrating molecules rub each other and in turn creates heat which cooks the food. The exterior of the food begins to cook first, and the interior of the food cooks by the heat that is conducted from the outside of the food to the centre. Microwaves cook from the outside in and NOT from the inside out.

HOW THE COOKING WORKS

MICROWAVE

This quick method of cooking is great for moist food such as fish and vegetables. The energy efficient method saves time and nutrients compared to conventional cooking, with less drying out of exterior surfaces. Each recipe for microwave cooking uses the specific power level which is most appropriate for food being cooked, similar to an oven setting in conventional cooking.

CONVECTION

Convection cooking is a process of heating whereby the food is cooked by a constantly changing flow of hot air. The hot air is forced over the food by a recirculating fan system which then passes over electrical heating elements to heat up the air very rapidly and circulate it over the food. This heats up the outside of the food

which then cooks by heat conducting from the outside to the inside. Foods such as meringues, yorkshire pudding benefit from being cooked by this method.

COMBINATION

This can either be a combination of microwave energy and convection, or a combination of microwave energy and grill. It combines the advantages of two cooking methods to produce conventionally cooked results very quickly. Microwave energy alone cannot produce baked or roasted results comparable with conventional means, because it is not possible to achieve the high surface temperatures required for browning and crisping. Conventional heat will give a traditional appearance to food but it is not possible to cook quickly due to the slow process of heat conduction. Combination works on the principle of a simultaneous application of microwave energy and hot heat. The microwave energy provides rapid cooking and the hot heat energy gives a brown baked or roasted appearance.

GRILL

This cooking mode is similar to conventional grilling. The heat from the grill unit is directed to the surface of the food placed on the metal rack. Foods will need to be turned over to ensure even browning on both sides. For best results, choose foods that are 2.5cm/1” thick or less and are uniform in thickness.

F ACTORS WHICH INFLUENCE MICROWAVE COOKING

Your microwave oven will defrost, heat and cook food very quickly but there are several factors which will affect timing and end results.

Density

Dense foods such as meat joints will take longer to cook than porous foods such as bread, cakes, minced beef and puddings. Microwaves cannot penetrate so deeply into dense compact foods so the centre is heated and cooked by conduction from the hotter outer surfaces. For example a pudding placed in the oven will be rapidly penetrated by microwaves because of its open porous texture (a 450g/11b christmas pudding only takes 2 minutes to reheat) and extreme care must be taken not to overheat these types of food. The denser joint of meat however, may look cooked on the outside while the centre is underdone. Minced meat is less dense than a joint of meat, so a beefburger will cook more quickly than a steak.

Volume

In conventional cooking it is not always necessary to increase the time when altering the quantity of food but in the microwave as the volume or quantity of food is increased so is the time. This is because smaller quantities of food receive more concentrated amounts of microwave energy. For example, if you cooked one 175g/6oz jacket potato in 4 minutes, two potatoes would require approximately 6-7 minutes to cook. Therefore if you wish to change the quantity in a recipe, an adjustment in timing is necessary. As a guide, if you double the amount of food, you allow between one third and one half extra cooking time and ALWAYS CHECK AT THE SHORTEST TIME. Similary when quantities are halved, decrease the cooking time to slightly more than half. Again play safe, undercook and test.

Shape and size

Small foods cook faster than large foods, similarly thin foods cook faster than thick foods. When cooking stews and other dishes requiring various meats and vegetables cooked together, cut the meat and vegetables into the same shapes and sizes to prevent smaller pieces being overcooked before larger pieces are cooked. Boned and rolled joints of meat cook more evenly and are preferable to joints with bone because they are more evenly shaped. Poultry cooks more evenly if trussed. Small protruding portions such as the wing tips and legs of poultry, or the narrower end of a leg of lamb may be covered with small smooth pieces of aluminum foil to reflect microwaves from these parts and so slow down their cooking rate. Note that aluminum foil must never touch the sides of the oven cavity as this can cause arcing and may damage the oven.

Arrangement of food

For even heating, food should be of a fairly even height. For instance, spread out peas rather than have a mound in the centre of the dish. When reheating a pre-plated meal, arrange the food so the more porous foods are towards the centre and the thicker pieces are towards the outside. Food should be arranged so the thicker, denser parts are towards the outside of the dish. For example, put the meatier parts of chicken drumsticks towards the outside of the dish and thinner bone ends towards the centre.

Temperature

As in conventional cooking, the starting temperature of food will affect the cooking time. Food taken from the refrigerator will take longer to heat than food at room temperature. Warm food will become hot in seconds and

lukewarm water heats faster than cold water. For example, frozen sweetcorn will take longer to cook than canned sweetcorn. RECIPES IN THIS BOOK ASSUME THAT FOOD IS AT ITS NORMAL STORAGE TEMPERATURES.

Covering

Many foods are covered during cooking to trap in moisture, prevent dehydration and speed cooking. Food covered with microwave cling film forms a tight seal which will cook more quickly and evenly than if a less efficient covering such as a loose casserole lid is used.

Stirring and turning

As in conventional cooking, some food will need to be stirred or turned over. Always stir from the outside to the inside as this moves the heated food from the edges to the centre and the cooler food to the outside were it cooks faster. Turn over meat and other dense foods to ensure more even cooking. Sometimes food that cannot be stirred must be rearranged in the dish to ensure even heating.

Critical/sensitive ingredients

Some foods microwave very quickly and can overcook, curdle or 'pop'. These include baked beans, cream, scallops, eggs and cheese.

NEVER COOK AND EGG IN ITS SHELL, MICROWAVE COOKING IS SO FAST THAT PRESSURE WILL BUILD UP INSIDE THE SHELL AND CAUSE IT TO EXPLODE.

To avoid sudden boiling

1. Lids Always remove the lids off jars and containers before you microwave them. If you don't, steam pressure may build up inside and cause an explosion even after the microwave cooking has stopped.

2. Liquids WARNING:When heating liquids, e.g. soups, sauces and drinks in your microwave oven, overheating the liquid beyond boiling point can occur without the evidence of bubbling. This could result in a sudden 'boil over' of the hot liquid. To help prevent this happening, the following steps should be followed:-

a) Avoid straight sided containers with narrow tops or

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, stir again before carefully removingthecontainer.

Standing time

Cooking continues after food is removed from a microwave oven, or when the microwave energy is turned off. The food is no longer being cooked by microwaves but by the conduction of heat to the centre. It is often advisable to undercook or defrost food slightly and let the process finish during the standing time as recommended in recipes.

After 'standing' for a few minutes, the internal temperature of food rises and finishes the cooking process. For this reason ALWAYS UNDERCOOK RATHER THAN OVERCOOK AND TEST FOR READINESS AFTER THE 'STANDING TIME'. This advice cannot be stressed strongly enough. Undercooked food can always be returned to the microwave oven for a few extra seconds or minutes if necessary, but there is no remedy for overcooked food.

Quality of food and ingredients

As with conventional cooking, end results will be related to the quality of ingredients used. Your microwave cooker is a wonderful appliance but it cannot work miracles.

Browning

Small items of food which cook very quickly in a microwave cooker will not brown. Large joints of meat will brown naturally as their natural fats are drawn to the outer surfaces during the longer cooking times.

Microwave browning dishes are specially designed for use in microwave cookers. They are first preheated before food is placed on the dish to sear and brown. During cooking the food is turned over to brown the other side. These dishes can get very, very hot, so always use oven gloves to handle them. Protect your worksurface with a placemat before placing the hot dish on it.

COOKING TECHNIQUES

Covering

Covering a dish holds in heat and steam to speed cooking. Use a casserole lid, a plate or microwave film. Vent plastic by turning back one edge at the side of dish to form a narrow slot where excess steam can escape. To hold in heat and prevent latters without steaming, use paper towelling. Roaster bags can be used when cooking meats and these help to keep the oven clean. If covering during combination cooking, ensure that the cover is heatproof. Carefully remove any cover away from you to avoid contact with hot steam.

Arrangement

Arrange foods of a uniform size, such as baking potatoes, in a ring shape to allow equal exposure to the microwave energy or convection heat. Rearranging refers to the changing of the arrangement if necessary during the cooking of some foods to promote even cooking. Outer pieces should be moved to the inside, and inner pieces should be moved to the outside to be rearranged properly.

Stirring

Stir foods from outside to centre of dish once or twice during cooking to equalize heat and speed. Stir foods to equalize food temperature, shorten cooking time, and blend flavours.

Rotating

The turntable does the rotating for you and minimizes the need to rotate the food.

Shielding

Shielding means to cover sensitive areas with foil to prevent overcooking. Use small amounts of smooth foil to cover areas of a dish or parts of food which cook too quickly. Foil must be at least 2.5-cm/1-inch from the sides of the oven. Use also with combination cooking if any areas brown too quickly, like pie crusts or uneven surfaces.

Turning

This means to reposition the food itself so that upper and lower surfaces are reversed. This can be done to individual pieces like halibut steaks or to an entire food like a beef roast, and whole poultry.

Standing T ime

Standing time allows microwave-cooked foods to finish cooking after they are removed from the oven. During the standing time, the heat that has been created within the food is equalized throughout. Dense foods, whole vegetables, or casseroles usually call for longer standing times. In combination cooking, whole roasts and poultry also benefit from standing time to redistribute the natural juices throughout and make carving easier.

UTENSIL GUIDE

Microwave Utensils

It is very easy to test a dish to see if it is suitable for microwave use. Simply place the dish in the cooker along side a glass of water. Set the control to p-10 and the number pads to 11/2minutes and press the START button. If the water gets hot and the dish stays cool, the dish is suitable. If the reverse is found, the dish must not

be used in a microwave oven. Should you find that both dish and the water are warm, this means that the dish is absorbing some microwave energy and although it could be used, being less efficient, the cooking or heating times will be longer. You should not place any dish with metal trim in the oven. If a dish 'sparks' when you are testing it, simply switch off the oven immediately-the sparks indicate that there is metal in the material used to make the dish, and it should not be used in your oven. Most suitable dishes will remain relatively cold during their use in the microwave oven because microwave energy passes through them. However, during cooking heat may be conducted from the hot food to dishes, so do take care when removing them from the oven.

Generally, metal dishes or utensils should not be used in your microwave oven since they reflect microwaves and inhibit cooking. There are, as always, exceptions to the rule, but in the following conditions the metal must not touch the oven's interior surfaces because this could cause arcing or pitting of the oven interior.

◆TV dinner trays less than 2cm 3/4" deep may be used

because they are shallow enough to allow microwave to penetrate and heat food from the top.

◆Small pieces of foil can be used to shield food, or slow

down cooking. You can for instance, cover thin ends of joints of meat of fish, tips of poultry wings or legs, outside edges of food-including cakes cooked in a large square or rectangular dishes which tend to

overcook at the sides or ends before the centre is cooked. BUT TAKE CARE, THE FOIL MUST NEVER TOUCH THE COOKER INTERIOR. Plastic wrap that is specially marked for microwave use can be used for cooking and heating. It is recommended that the plastic wrap does not touch food because it may melt. Do not completely cover dish so steam can escape.

Convection Utensils

The metal cooking utensils you now own that you would normally use in the conventional oven are also suitable for convention cooking. Metal cooking utensils are recommended for convection cooking because they are the best heat conductors and promote browning.

Combination Utensils

Select utensils for COMBINATION cooking that allow microwaves to penetrate and yet can withstand grill heat. Since combination cooking uses microwave energy and grill heat, the utensils must be able to withstand both cooking modes. The glass turntable and the metal rack that come with the oven are suitable for all cooking modes and may be used as the recipes direct.

UTENSILS CHAR T

Utensils Chart

Utensils microwave Convection Combination Grill

Glass(general) Yes No No No Glass(heat resistant) Yes Yes Yes Yes Ceramic Yes Yes Yes Yes China(heat resistant) Yes Yes Yes Yes Earthenware Yes Yes Yes Yes Plastic Wrap&Tableware Yes No No No Paper Yes No No No Basketware, Wood Yes No No No Pottery Yes Yes Yes Yes Plastic Microwave Cookware Yes No No No Metal Baking Pans No Yes No Yes Aluminum Foil Pans No Yes No Yes Cooking Bag&Oven Film Yes Yes Yes(occasionally) Yes

• When using the Microwave or Combination methods, remember the following:

• Do not use any utensil with silver, gold or other metallic decoration.

• Remove all metal covers or lids from foods prior to cooking

• Check that the material will not soften or distort when in contact with heat from the food.

• Can be used on combination, if heat resistant.

HOW TO CHOOSE THE BEST SIZE AND SHAPE OF DISH

The dish you use to cook the food is almost as important as the quality of the food itself. As the size and shape of the dish affects the cooking, the attention necessary for the overall cooking time.

• Always match the size of the dish to the amount of food, filling dishes only half to two thirds full. It the chosen dish is too small, spillage is inevitable. If it is too big, the saucy portions will spread out to the edges of the dish and overcook.

• The depth of the dish is also very important. The same amount of food will take longer to cook in a small deep dish than in a larger shallower dish. This is because there is less depth of food in the larger dish and a larger surface area exposed to microwaves.

• For most even cooking and heating, round dishes are better than oval. Next comes square dishes which are preferable to rectangular, and they should have rounded corners to reduce the risk of overcooking in these areas.

• Straight sided dishes are better than dishes with sloping or curved sides.

• Ring moulds are ideal for foods which cannot be stirred during cooking. They are especially good for cakes and puddings since they allow microwaves to penetrate the food from the centre as well as the sides, top and bottom. If you do not have a ring mould and want to try this shape to cook a cake, you can improvise by placing a glass tumbler in the centre of a round dish.

• For the best result or results, use the type, shape and size of dish recommended in individual recipes.

PROGRAM COOK

One of the great merits of your oven is PROGRAM COOK. Roast Beef(0.7kg~1.3kg), Roast Pork(0.7kg~1.3kg), Roast Chicken(0.7kg~1.5kg), can be cooked on PROGRAM COOK. Your oven will determine the cooking time and combination setting and you do not have to calculate "minutes per 0.1kgs" cooking times. As soon as you touch PROGRAM COOK and select the desired cooking item, the weight and your oven calculates cooking time. Meat must be defrosted and at refrigerated temperature, not frozen. Roast meat weights in about 0.7 to 1.3kg range cook best. Place roasts fat-side down and whole poultry breast-side down on a microwave roasting rack set in a microwave and heat-safe dish. Place dish on the turntable. For the best results, follow the recommendations on the chart below.

Category Food Portions Utensils Standing Time(minutes)

C-1 Roast Beef 0.7kg~1.3kg Roasting Rack 10-20 C-2 Roast Pork 0.7kg~1.3kg Roasting Rack 10-20 C-3 Roast Chicken 0.7kg~1.5kg Roasting Rack 10-20

GENERAL COOKING HINTS

1. If during the program cooking operation you hear 4 times 3 beeps, turn over the food.

2. When cooking a roast with an excess amount of drippings, it is helpful to remove the dripping at turnover time to prevent spattering.

3. Prick the meats, fish or poultry with a fork to prevent bursting. Steam builds up pressure in meats, fish, or poultry which are tightly covered by a skin or membrance.

4. Reduce suggested cooking times. It is aways better to undercook food rather than to overcook them. If a range of times is stated in a recipe, cook the minimum suggested time, check the result, and then cook slightly longer if necessary.

FIRST STEPS

If microwaving is new to you, don't panic, take it easy and follow some of the recipes in this section. These easy recipes will help build your confidence and you will soon be a 'microwave expert'. The recipes will give you an idea of timing and the appearance of microwaved food. REMEMBER always to take the shorter cooking time and common sense prevails. If you feel the food is overcooking, take it out, even though the recipe said 3 minutes more. When you first learnt to cook you may have made mistakes, but later the cooking will be easier.

POACHED EGG

30ml/2tbs water 1 size 3 egg salt and pepper

Serves 1.

1. Place water into a ramekin dish or cup.

MICROWAVE, uncovered on P-10 for 30 seconds.

2. Break egg into dish or cup. Season to taste.

MICROWAVE, covered on P-5 for 50 seconds. Leave to stand covered for 1 minute.

COFFEE

5ml/1 tsp instant coffee powder or granuals sugar(optional) 175ml/6fl.oz milk or milk and water

Serves 1.

1. Blend coffee powder or granuals, sugar and a little milk together in a cup or mug. Add the remaining milk or milk and water and MICROWAVE,

uncovered on P-10 for 1 minute 20 seconds.

BACON

2 rashers of bacon

1. Place bacon on a microwave rack or plate. Cover loosely with a piece of paper towelling.

MICROWAVE, covered on P-10 for 1 minute 20 seconds.

198g/7oz can baked beans or spaghetti 1 slice of buttered toast

Serves 1.

1. Spoon beans or spaghetti onto toast on a serving plate.

2. MICROWAVE, uncovered on P-10 for 11/2minutes.

BAKED BEANS OR SPAGHETTI ON TOAST

WHITE SAUCE

25g/1oz butter or margarine 25g/1oz flour 300ml/1/2pint milk salt and pepper

1. Put the butter or margarine in a large jug or bowl.

MICROWAVE, uncovered on P-10 for 30 seconds.

2. Stir in the flour and MICROWAVE, uncovered on P10 for 30 seconds.

3. Whisk in the milk and MICROWAVE, uncovered on P-10 for 3-4 minutes, whisking at the end of every

minute.

4. Season to taste.

ALL IN ONE BECHAMEL SAUCE

300ml/1/2pint milk 1 small carrot, peeled and sliced 1 small onion, peeled and chopped 4 peppercorns blade of mace 25g/1oz butter or margarine 25g/1oz flour salt and pepper

1. Put milk into a large jug and MICROWAVE, uncovered on P-10 for 11/2minutes. Steep the vegetables and spices in milk and leave covered for 30 minutes. Then strain off vegetables.

2. Cut the butter or margarine into small pieces and place into a bowl with the flour and milk. Whisk together.

MICROWAVE, uncovered on P-10 for 2-3 minutes,

whisking every minute until smooth.

3. Season to taste.

Variations to the basic sauce

Add the following at the end of cooking time and whisk in.

CHEESE SAUCE

75g/3oz grated cheddar cheese

2.5ml/1/2tsp mustard powder

PARSLEY SAUCE

30ml/2 tbs finely chopped parsley

SCRAMBLED EGGS

2 size 3 eggs 30ml/2 tbs milk salt and pepper

Serves 1.

1. Break eggs into a bowl. Beat together with milk and season to taste. MICROWAVE, uncovered on P-10 for

30 seconds, stir then MICROWAVE, uncovered on P10 for 30-40 seconds. Stir again.

CONVENIENCE FOODS - REHEATING GUIDE

CANNED FOODS

Remove food from can and place in a bowl or small casserole dish. Cover with lid or microwave film and stir once during heating. The following cooking times are on P-10.

Food Time in minutes and seconds Instructions

Baked beans 220g/71/2oz 1m20s-1m40s

425g/15oz 3-3m30s

Vegetables e.g. peas

425g/15oz 3-3m30s Drain off liquid first

Pasta e.g. spaghetti, macaroni cheese 425g/15oz 3m10s-3m40s

Rice pudding 440g/151/2oz 3-3m30s

Sponge pudding 298g/101/2oz 1m30s-1m40s

Soup 425g/15 oz 3m

CHILLED FOODS

Most 'ready meals' have microwave instructions on them.

PASTRY FOODS

Reheated by combination and convection. Remove foods from all packaging.

340g/12oz Egg, cheese and bacon flan Place on high rack. COMBINATION cook, uncovered on at 190˚C for 3 minutes, then CONVECT on at 190˚C

for 3 minutes.

400g/14oz meat or chicken pie Place on high rack. COMBINATION cook, uncovered on at 160˚C for 3 minutes. Turnover then CONVECT on

at 160˚C for 3 minutes.

240g/8 oz pizza Place on high rack. COMBINATION cook, uncovered on at 200˚C for 2 minutes, then CONVECT on at 200˚C

for 2 minutes.

454g/11b 4 individual meat or chicken pies Place on high rack. COMBINATION cook, uncovered on at 160˚C for 3 minutes. Turn pies over and CONVECT

on at 160˚C for 5 minutes.

375g/9 oz 4 individual cornish pasties Place on high rack. COMBINATION cook, uncovered on at 160˚C for 2 minutes. Then turnover and CONVECT

on at 160˚C for 5 minutes.

FROZEN FOODS

Beef burgers Place on high rack. GRILL on for 8 minutes each side.

Fish fingers, fish cakes Place on high rack. GRILL on for 10minutes each side.

Oven chips Place on pizza tray on high rack. GRILL on for 8 minutes. Rearrange and GRILL on for 4 minutes.

SOUPS & STAR TERS

CARROT AND CORIANDER SOUP

25g/1oz butter 450g/1 lb carrots, peeled and diced 2 sticks of celery, scrubbed and diced

2.5ml/1/2tsp ground coriander

2.5ml/1/2tsp ground cumin 900ml/11/2pints stock 30ml/2 tbs fresh chopped coriander leaves salt and freshly ground black pepper

Garnish

fresh coriander leaves

1. Place the butter, carrots and celery into a large

casserole dish. MICROWAVE, covered on P-10 for 2 minutes. Stir, then repeat.

2. Stir in coriander and cumin. MICROWAVE, covered

on P-10 for 4 minutes.

3. Pour in the stock, coriander and season to taste.

MICROWAVE, covered on P-10 for 15 minutes.

Stirring halfway through cooking.

4. Blend or pass soup through a sieve. To reheat;

MICROWAVE, covered on P-10 for 3 minutes or until hot. Serve garnished with fresh coriander leaves.

CURRIED PARSNIP SOUP

50g/2oz butter 1 onion, peeled and sliced 1 garlic clove, crushed 10ml/2 tsp curry powder 450g/1 lb parsnips, peeled and diced 25g/1 oz flour

1.21l/2 pints stock salt and freshly ground black pepper

Garnish

single cream

1. Place the butter in a large casserole dish or heatproof

mixing bowl, MICROWAVE, uncovered on P-10 for 50 seconds. Stir in the onion, garlic, curry powder and

MICROWAVE, uncovered on P-10 for 4 minutes.

2. Add the parsnips and MICROWAVE, covered on P10 for 7 minutes.

3. Stir in the flour and gradually stir in the stock. Season to taste. MICROWAVE, covered on P-10 for 15 minutes.

4. Liquidize or pass the soup through a sieve. MICROWAVE, covered on P-10 for 2-3 minutes to reheat. Serve garnished with a swirl of cream.

TOMATO AND BASIL SOUP

30ml/2 tbs olive oil 1 onion, peeled and chopped 1 garlic clove, peeled and finely chopped 675g/11/2lb ripe tomatoes, skinned and roughly chopped 15ml/1 tbs tomato puree 25g/1 oz flour 600ml/1 pint hot stock 30ml/2 tbs fresh basil, chopped or 5ml/1 tsp dried basil 1 bayleaf 5ml/1tsp sugar salt and freshly ground black pepper

Garnish

garlic croutons

1. Place oil, onion and garlic in a large casserole dish or mixing bowl. MICROWAVE, covered on P-10 for 4

minutes.

2. Add tomatoes and MICROWAVE, covered on P-10 for 3 minutes.

3. Stir in flour and gradually add stock and tomato puree. Then add herbs, sugar and season to taste. MICROWAVE, covered on P-10 for 10 minutes. Stir halfway through cooking.

4. Remove bayleaf. Liquidize or pass soup through a sieve. Adjust seasonings if necessary. MICROWAVE, covered on P-10 for 2-3 minutes to reheat. Garnish with garlic croutons and serve with crusty bread.

25g/1 oz butter 4 large flat mushrooms 1 garlic clove, peeled and finely chopped 2 spring onions, finely sliced 25g/1 oz red pepper, finely chopped 50g/2 oz fresh brown breadcrumbs 25g/1 oz pecan nuts, chopped 30ml/2 tbs fresh chopped parsley salt and pepper 75g/3 oz stilton, grated or crumbled

1. Melt butter by placing in a bowl and MICROWAVE, uncovered on P-10 for 30 seconds. Finely chop the mushroom stalks and stir into butter with garlic, onion and red pepper. MICROWAVE, covered on P-10 for 3

minutes.

2. Stir in the breadcrumbs, nuts, parsley, seasoning and half of the stilton cheese. Mix well.

3. Arrange mushrooms on a plate and spoon stuffing mixture onto each mushroom. Sprinkle over with the remaining cheese. MICROWAVE, uncovered on P-8

for 4-5 minutes or until the mushrooms are cooked.

STILTON AND PEACAN NUT STUFFED MUSHROOMS

175g/6 oz dried chick peas juice of 2 lemons 4 garlic cloves, peeled and crushed 150ml/1/4pint light tahini 60ml/4 tbs olive oil salt and freshly ground black pepper

1. Soak chick peas in a bowl overnight in water.

2. Rinse well. Add 600ml/1 pint boiling salted water.

MICROWAVE, covered on P-10 for 15 minutes. Stir then MICROWAVE, covered on P-5 for 10 minutes.

Leave to stand for 10 minutes before draining.

3. Put the chickpeas, lemon juice and garlic in a food processor or blender. Process until smooth. Add the tahini paste, olive oil and season to taste. Blend until smooth.

Serve with pitta bread and black olives.

HUMMUS

4 fresh corn on the cob 25g/1 oz butter freshly ground black pepper

1. Remove the husks from each cob and clean. Place onto a plate and dot over with the butter. Season. Cover plate loosely with microwave film, leaving a gap at the edge. MICROWAVE, covered on P-10 for 6 minutes. Turn cobs over and move the middle corn to the edge and vice versa. MICROWAVE, covered on P-10 for 6-

8 minutes. Leave to stand for 5 minutes before serving.

CORN ON THE COB

PASTA, RICE, CHEESE AND EGGS

RICE AND PASTA

Rice and pasta are very easy to cook in the microwave without the mess of sticky pans. Always ensure that the container is large enough as the rice liquid may bubble over. There is not a great time saving when cooking by this method but the end results are very good. It is quicker to use boiling water from a kettle.

Add about 15ml/1 tbs oil to pasta water to prevent the pasta sticking together and occasional stirring would be helpful.

225g/8 oz easy to cook rice 600ml/1 pint boiling salted water

Place rice and water into a casserole dish. MICROWAVE, covered on P-10 for 8 minutes. Leave to stand covered, for 3 minutes.

AMERICAN EASY TO COOK RICE

225g/8oz basmati rice 600ml/1 pint boiling salted water

Wash rice in cold water and drain throughly. Place rice and water into a casserole dish. MICROWAVE, covered on P-10 for 4 minutes, then P-5 for 7 minutes. Stand covered for 3 minutes.

BASMATI RICE

225g/8oz long grain rice 600ml/1 pint boiling salted water

Wash rice in cold water and drain. Put rice and water into a casserole dish. MICROWAVE, covered on P-10

for 8-10 minutes. Stand covered for 3 minutes.

LONG GRAIN RICE

225g/8oz brown rice 900ml/11/2pints boiling salted water

Wash rice in cold water and drain. MICROWAVE,

covered on P-10 for 10 minutes, stir then MICROWAVE, covered on P-5 for 15 minutes. Stand

covered for 5 minutes.

BROWN RICE

225g/8oz easy to cook brown rice 750ml/11/4pints boiling salted water

Put rice and water into a large casserole dish.

MICROWAVE, covered on P-8 for 18-20 minutes.

Stirring occasionally. Stand covered for 5 minutes.

EASY TO COOK BROWN RICE

175g/6oz lasagne sheets

1.2l/2 pints boiling salted water 15ml/1 tbs oil

Place lasagne into a large rectangular dish. Pour over boiling salted water and oil. MICROWAVE, uncovered on P-10 for 6 minutes. Leave to stand covered for 3 minutes.

LASAGNE

225g/8oz short cut macaroni

1.2l/2 pints boiling salted water 15ml/1 tbs oil

Put macaroni, water and oil into a large bowl. MICROWAVE, uncovered on P-10 for 5 minutes. Stand covered for 3 minutes.

MACARONI

225g/8oz pasta shapes e. g. spirals, shells, etc.

1.2l/2 pints boiling salted water 10ml/1 dsp oil

Place shapes into a large bowl. MICROWAVE, uncovered on P-10 for 7-8 minutes depending on shape. Leave to stand covered for 5 minutes.

PASTA SHAPES

225g/8oz spaghetti

1.2l/2 pints boiling salted water 15ml/1 tbs oil

Break spaghetti into two and place in a rectangular dish with the water and oil. MICROWAVE, uncovered on

P-10 for 5 minutes. Stand covered for 3 minutes.

SP AGHETTI

225g/8oz tagliatelle

1.2l/2 pints boiling salted water 15ml/1 tbs oil

Place taglitelle in a bowl. Pour over water and oil.

MICROWAVE, uncovered on P-10 for 5 minutes.

Stirring halfway through cooking. Leave to stand covered for 3 minutes.

TAGLIATELLE

15ml/1 tbs olive oil 1 onion, peeled and finely chopped 1 garlic clove, peeled and crushed 50g/2oz mushrooms, wiped and sliced 450g/1 lb minced beef 397g/14oz can chopped tomatoes 45ml/3tbs tomato puree 5ml/1 tsp dried basil 1 bayleaf salt and freshly ground black pepper 6-8 sheets of no pre-cook lasagne sheets 300ml/1/2pint cheese sauce 50g/2oz grated cheddar or parmesan cheese

1. Put oil, onion and garlic in a casserole dish.

MICROWAVE, covered on P-10 for 2 minutes. Stir in mushrooms and MICROWAVE, covered on P-10 for

2 minutes.

2. Add the minced beef and mix in with a fork ensuring that there are no lumps of meat. Then mix in the tomatoes, tomato puree, herbs and season to taste. MICROWAVE, covered on P-5 for 20 minutes. Stir several times during cooking. Remove bayleaf.

3. Place the meat mixture, lasagne and sauce in layers in a ovenproof dish, starting with a layer of meat, then lasagne, then sauce, ensuring that you end with a layer of sauce. Sprinkle the sauce with cheese.

4. Put dish on low rack. COMBINATION cook,

uncovered on at 200˚C for 12 minutes.

25g/ 1oz butter or margarine 1 garlic clove, peeled and crushed 1 onion, peeled and finely chopped 1 small green pepper, deseeded and diced 75g/3oz mushrooms 450g/1lb lean minced beef 198g/7oz can chopped tomatoes 45ml/3 tbs tomato puree 5ml/1tsp dried basil or 15ml/1 tbs fresh basil, chopped 1 bayleaf 150ml/1/4pint red wine 150ml/1/44pint beef stock salt and freshly ground black pepper 225g/8oz spaghetti

1.2l/2pint boiling water 10ml/1 dsp vegetable oil 5ml/1 tsp salt parmesan cheese to serve

1. Put butter or margarine into a casserole dish.

MICROWAVE, uncovered on P-10 for 30-40 seconds

or until melted.

2. Add the garlic and onion. MICROWAVE, covered on

P-10 for 2 minutes, then add pepper and MICROWAVE, covered on P-10 for 2 minutes.Stir in the mushrooms and MICROWAVE, covered on P-10 for 3 minutes.

3. Mix in the minced beef with a fork, ensuring that the meat has been broken down and that there are no lumps. MICROWAVE, uncovered on P-10 for 2 minutes to colour meat. Drain off any fat.

4. Stir in tomatoes, tomato puree, herbs, wine, stock and season to taste. MICROWAVE, covered on P-3 for 20- 25 minutes, stirring halfway through. Leave to stand covered while cooking spaghetti.

5. Place spaghetti, boiling water, oil and salt in a large casserole dish or mixing bowl. MICROWAVE, uncovered on P-10 for 6 minutes. Leave to stand covered for 2 minutes before draining.

6. Serve spaghetti and sauce on a plate sprinkled over with parmesan cheese.

SP AGHETTI BOLOGNAISE

LASAGNE

225g/8oz short cut macaroni

1.2 litres/2 pints boiling water 5ml/1 tsp salt 10ml/1 dsp oil 50g/2oz butter 1 small onion, peeled and finely chopped 1 small green or red pepper, deseeded and finely chopped 50g/2oz flour 600ml/1 pint milk 175g/6oz grated cheddar cheese 5ml/1 tsp mustard powder

2.5ml/1/2tsp paprika salt and pepper

Garnish

tomato slices and parsley sprigs

1. Put the macaroni, water, salt and oil into a large

casserole dish. MICROWAVE, uncovered on P-10 for 5 minutes, stirring once during cooking. Leave to stand covered.

2. Meanwhile, make the sauce; put the butter or

margarine into a large bowl. MICROWAVE, uncovered on P-10 for 50 seconds. Add onion and pepper. MICROWAVE, covered on P-10 for 5

minutes.

3. Stir in flour and gradually add milk. MICROWAVE, uncovered on P-10 for 6 minutes. Stirring every

minute. Then stir in cheese, mustard, paprika and season to taste.

4. Drain macaroni. Add to the sauce and mix well. MICROWAVE, uncovered on P-7 for 3 minutes. For models with grill;GRILL on for 10 minutes or until golden brown. Serve garnished with tomato slices and parsley sprigs.

225g/8oz tagliatelle 10ml/1 dsp oil 5ml/1 tsp salt

1.2 litres/2 pints boiling water 15ml/1 tbs olive oil 1 garlic clove, crushed 1 small onion, peeled and chopped 6 slices of pancetta or unsmoked streaky bacon 2 size 3 eggs 60ml/4 tbs freshly grated parmesan cheese 150ml /1/4pint single cream salt and freshly ground black pepper

Garnish

fresh chopped parsley

1. Place tagliatelle, oil, salt and boiling water into a large bowl. MICROWAVE, uncovered on P-10 for 5 minutes. Leave to stand covered.

2. Put the oil, onion and garlic in a dish. MICROWAVE,

covered on P-10 for 2 minutes.

3. Derind and chop the pancetta or bacon. Add to the onion etc.MICROWAVE, uncovered on P-10 for 4 minutes, stirring after 2 minutes.

4. Beat in the eggs, parmesan cheese and cream. Season to taste. MICROWAVE, uncovered on P-3 for 4-7 minutes. Stirring every minute.

5. Drain tagliatelle and tip onto a serving dish. Pour over the sauce and mix well. Garnish with parsley and serve immediately.

TAGLIATELLE CARBONARA

MACARONI CHEESE

knob of butter or margarine 1 size 3 egg

Serves 1.

1. Place butter or margarine on a saucer. MICROWAVE, uncovered on P-5 for 50 seconds or until melted. Tip

saucer to ensure it is coated with the fat.

2. Break egg onto saucer. Prick yolk with a cocktail stick.

MICROWAVE, covered on P-5 for 40-50 seconds.

Depending on whether you want the yolk hard or not. Leave to stand covered for 1 minute before serving.

FRIED EGG

175g/6oz flour pinch of salt 40g/11/2oz margarine, cut into cubes 40g/11/2 oz lard, cut into cubes 30ml/2 tbs water

1. Sift flour and salt into a bowl. Rub in fat until mixture resembles fine breadcrumbs.

2. Add enough water to form a firm dough. Turn out onto a lightly floured board and knead lightly. Chill for 30 minutes.

3. Roll out to fit a 18-20cm/7-8" flan dish, cut off surplus pastry with a knife. Prick base all over with a fork.

4. Bake blind by lining the inside of pastry case with foil or greaseproof paper and baking beans, to prevent the pastry rising.

5. Place flan case on turntable. CONVECT uncovered, on

at 200˚C for 15-20 minutes. Remove beans and

greaseproof paper or foil and CONVECT uncovered,

on at 200˚C for 5 minutes.

Use for savoury flans and quiches.

1 onion, peeled and finely chopped 10ml/1 dsp oil 4 rashers of streaky bacon, derinded and chopped 2 size 3 eggs 150ml/1/4pint single cream made up to 200ml/1/3pint with milk salt and pepper 75g/3oz cheddar cheese, grated 20cm/8" pastry flan case

1. Place onion and oil into a dish. MICROWAVE,

covered on P-10 for 2 minutes. Add the bacon and MICROWAVE, covered on P-10 for 2 minutes.

Stirring after 1 minutes.

2. Beat the egg, cream, milk and seasoning together.

3. Sprinkle the onion, bacon and cheese over the cooked flan base. Pour over the egg mixture.

4. Place on high rack. COMBINATION cook, uncovered

at 200˚C for 5 minutes, then CONVECT on at

200˚C for 3 minutes.

15g/1/2 oz butter or margarine 2 size 3 eggs 30ml/2 tbs milk salt and freshly ground black pepper

Serves 1.

1. Place butter or margarine in a 18cm/7" round shallow dish, a pyrex casserole lid is ideal. MICROWAVE, uncovered on P-5 for 50-60 seconds or until melted. Tip dish to ensure it is evenly coated with the butter or margarine.

2. Beat together the eggs, milk and season to taste. Pour the egg mixture into dish. MICROWAVE, covered on

P-5 for 2 minutes.

3. Stir edges to the centre. MICROWAVE, covered on P-5 for 2 minutes. Stand covered for 1 minute.

OMELETTE

QUICHE LORRAINE

SHOR TCRUST PASTRY CASE

FISH DEFROSTING AND COOKING GUIDE

FISH DEFROST STANDING COOKING STANDING SPECIAL

TIME ON TIME TIME ON TIME POINTS

P-3 P-7

450g/1 lb 6-8mins 5mins 2-3mins 5mins Shield thin Fish fillets ends with foil e.g. plaice, sole 450g/1 lb 7-8mins 5mins 2-3mins 3mins Turn over Fish Steaks halfway e.g. cod, salmon 450g/1 lb 7-8mins 5mins 3-4mins 3mins Shield tail end Whole Fish head with foil e.g. trout, mackerel 450g/1 lb 6-7mins 5mins 2-3mins 5mins Stir halfway Shell fish e.g. prawns

FISH AND SEAFOOD

FISH

Fish and seafood cook very well, whether whole, fillets, steaks or cutlets. They can be cooked with just a little bit of butter or in their own natural juices. Fish is best cooked covered, and it is cooked when the flesh is opaque and flakes easily with a fork. Always arrange the thicker parts towards the outside of dish when either defrosting or cooking. If cooking fillets, overlap the thin ends to prevent overcooking. When cooking whole fish, arrange head to tail in dish and shield head and tail with smooth pieces of foil to prevent overcooking. If poaching, the liquid can be used to make a sauce. When defrosting, separate the fish as soon as possible and place in a single layer on plate or dish. Fish may need 10-15 minutes standing time after defrosting.

450g/1 lb smoked haddock 600m/1 pint milk 50g/2oz butter or margarine 1 small onion, peeled and chopped 1 stick of celery, scrubbed and diced 225g/8oz potatoes, peeled and diced 50g/2oz flour 450ml/3/4pint fish stock 125g/4oz frozen peas salt and freshly ground black pepper

Garnish

fresh chopped parsley

1. Place the haddock and milk into a deep dish.

MICROWAVE, covered on P-10 for 7minutes.

Remove fish and flake. Reserve milk.

2. Put the butter or margarine into a large casserole dish or mixing bowl. MICROWAVE, uncovered on P-10

for 40-50 secomds.

3. Add the onion. MICROWAVE, covered on P-10 for 3 minutes. Stir in celery and potatoes. MICROWAVE, covered on P-10 for 4 minutes.

4. Stir in the flour and gradually whisk in the stock, milk, peas and season to taste. MICROWAVE, covered on P-10 for 12 minutes, stirring every 4 minutes.

5. Add the haddock and MICROWAVE, covered on P-10 for 4 minutes. Adjust seasoning and serve garnished with fresh parsley.

SMOKED HADDOCK CHOWDER

25g/1oz butter 1 garlic clove, peeled and finely chopped 1 onion, peeled and finely chopped 397g/14oz can chopped tomatoes 5ml/1 tsp sugar 45ml/3 tbs sherry 5ml/1 tsp herbs de provence 1 bayleaf salt and freshly ground black pepper 400g/14oz peeled cooked prawns

1. place butter in a casserole dish. MICROWAVE,

uncovered on P-10 for 30 seconds.

2. Add garlic and onion. MICROWAVE, covered on P10 for 4 minutes.

3. Stir in tomatoes, sugar, sherry, herbs and season to taste. MICROWAVE, covered on P-7 for 4 minutes.

4. Add prawns and mix well.MICROWAVE, covered on P-5 for 6 minutes. Stirring halfway through cooking. Leave to stand covered for 3 minutes. Before serving remove bayleaf.

PRAWN PROVENÇALE

15ml/1 tbs lemon juice 60ml/4 tbs white wine 150ml/1/4pint boiling water 1/2 carrot, peeled and sliced 1/2 celery stick, scrubbed and sliced 25g/1oz chopped onion 2 peppercorns 1 bayleaf

2.5ml/1/2tsp salt 4 salmon steaks, weighing approximately 175g/6oz each

Garnish

fresh dill lemon slices

1. Put the lemon juice, wine, water, carrot, celery, onion, peppercorns, bayleaf and salt into a shallow dish.

MICROWAVE, uncovered on P-10 for 5 minutes.

2. Place the salmon steaks carefully in the hot liquid.MICROWAVE, covered on P-10 for 4-5 minutes or until the salmon flakes easily when tested with a fork.

3. Leave to stand covered for 3 minutes. Remove from poaching liquid and serve garnished with fresh dill and lemon slices.

POACHED SALMON STEAKS

25g/1oz butter 1 small onion, peeled and chopped 1 garlic clove, peeled and crushed

2.5cm/1" piece of fresh root ginger peeled and finely chopped 5ml/1 tsp ground coriander 5ml/1 tsp ground cumin

2.5m1 tsp chilli powder 5ml/1 tsp turmeric 3 cloves 2 cardamon seeds 125g/4oz creamed coconut, crumbled 25g/1oz ground almonds 200ml/1/3pint chicken stock salt and freshly ground black pepper 400g/14oz peeled prawns

garnish

30ml/2tbs fresh chopped coriander leaves

1. Put the butter into a casserole dish. MICROWAVE, uncovered on P-10 for 30 seconds. Stir in the onion, garlic and ginger.MICROWAVE, covered on P-10 for

2 minutes.

2. Stir in the spices and MICROWAVE, covered on P-10 for 2 minutes.

3. Mix in the coconut, almonds and stock. Season to taste.MICROWAVE, covered on P-10 for 4 minutes, stirring frequently.

4. Add the prawns and mix well. MICROWAVE, covered on P-7 for 4-5 minutes or until the prawns are heated through. Remove cloves and cardamon pods. Garnish with chopped coriander before serving with basmati rice.

PRAWN KORMA

25g/loz butter 1 onion, peeled and finely chopped 1 celery stick, scrubbed and thinly sliced 1 carrot, peeled and diced 25g/loz flour 300ml/1/2pint dry cider 1 bayleaf salt and freshly ground black pepper 4x175g/6oz cod steaks or fillets

1. Put butter into a casserole dish. MICROWAVE,

uncovered on P-10 for 30 seconds. Add the onion and MICROWAVE, covered on P-10 for 2 minutes. Stir in the celery and carrot. MICROWAVE, covered on P-10 for 5 minutes.

2. Stir in flour. MICROWAVE, uncovered on P-10 for 30 seconds. Gradually add the cider, bayleaf, and season

to taste. Place the cod steaks or fillets on top of the vegetables and spoon sauce over. MICROWAVE, covered on P-10 for 5 minutes. Stir halfway through and turn cod over.

COD IN CIDER

MEAT AND POULTRY

Roasting or grilling in the microwave does not tenderise the meat in the same way as an conventional method, so prime cuts of meat are recommended. Joints of meat or poultry cook best on a microwave rack, as this allows the meat or poultry to be lifted out of its juices. The more even the shape, the more even it will cook. Poultry should be trussed before cooking. Any parts that are starting to overcook can be shielded with pieces of smooth foil. When defrosting and cooking, large pieces of meat and poultry can benefit from being turned over. Standing time is especially important when cooking or thawing joints as it helps to ensure that the joint is fully cooked or thawed. Less tender cuts of meat such as braising steak should be cooked on a lower power such as P-3 for the best results. Marinate or season meat and poultry just as you would if conventionally cooking but do not sprinkle salt directly onto the outside surface of the meat or poultry as this will dehydrate the meat by drawing moisture from it.

MEAT COOKING GUIDE

CUT & WEIGHT METHOD TEMP SETTING COOK TIME STANDING TIME SPECIAL POINTS

IN MINUTES IN MINUTES

BEEF

450g/1 lb 180˚C Place on low rack. Brush with oil. Boned Joints Turnover halfway. Stand ‘tented’

e.g. topside in foil. Rare 7-8 15 Medium 8-9 15 Well done 9-10 15 450g/1 lb 18˚C As above Joints with bones e.g. rib Rare 7 15 Medium 8 15 Well done 9 15 450g/1 lb steak 250˚C 3-4 Place on high rack. Brush with oil.

turn over and

6 2 Turn over after 3-4 minutes and

then grill.

LAMB

450g/1 lb 200˚C 8-9 15 Place on low rack. Brush with oil. Joints with bone Turn over halfway through e.g. leg cooking. Stand ‘tented’ in foil

before serving. 450g/1 lb 200˚C 9-10 15 Boneless joints 450g/1 lb 250˚C 3 Place on high rack. Brush with oil.

turn over and Turn over after 3 minutes and Grill

Chops 6 for 6 minutes or until brown.

MEAT COOKING GUIDE

CUT & WEIGHT METHOD TEMP SETTING COOK TIME STANDING TIME SPECIAL POINTS

IN MINUTES IN MINUTES

PORK

450g/1 lb 180˚C 9 15 Place on low rack. Brush with oil. Boneless Joints

Turn over halfway through cooking. Stand ‘tented’ in foil during time.

standing time. 450g/1 lb 180˚C 8 15 Joints with bone 450g/1 lb 250˚C 3 Place on high rack. Brush with oil.

Turn over and Turn over after 3 minutes and grill Chops 6-10 5 for 6-10 minutes. 450g/1 lb 250˚C 4 Place on high rack. Turn over after 4

Turn over and minutes and grill for 7 minutes. Sausages 7 3 Turning frequently.

MEAT DEFROSTING GUIDE

MEAT DEFROST TIME STANDING TIME SPECIAL POINTS

FOR 450g/1lb ON P-3

BEEF

Joints 7-9 mins 30-40 mins Turn over halfway through

thawing.

Cubes 6-10 mins 10-15 mins Separate during defrosting and

remove any thawed cubes. Minced 7-9 mins 10 mins Remove any thawed portions. Steak 6-8 mins 10 mins Turn over halfway through

thawing.

LAMB

Minced 7-9 mins 10 mins Remove any thawed portions. Chops 6-8 mins 10 mins Arrange thin ends towards centre. Joints 7-10 mins 30-40 mins Turnover halfway through thawing.

POULTR Y DEFROST AND COOKING GUIDE

POULTRY CUT

DEFROST TIME STANDING COOKING TEMP SETTING COOKING STANDING SPECIAL

WEIGHT ON P-3 PER TIME METHOD TIME TIME POINTS

CHICKEN Place on low rack. Whole Chicken 10mins 15 mins 200˚C 8 mins 15 mins Turn over during

thawing & cooking.

DRUMSTICKS/8 mins 10 mins 250˚C 8 mins

turn over and

Place on high rack. CHICKEN Turn over after 8 Thighs 4mins minutes. TURKEY 8 mins 10 mins Stir, and remove Diced any thawed pieces. TURKEY 9-10 mins 40-50 mins 180˚C 8 mins 20 mins Place on low rack. Whole Turn over halfway

through thawing.

MEAT DEFROSTING GUIDE

MEAT DEFROST TIME STANDING TIME SPECIAL POINTS

FOR 450g/1lb ON P-3

PORK

Joints 7-10 mins 30-40 mins Turn over halfway. Chops 6-10 mins 10-15 mins Shield thin ends with foil. Sausages 4-8 mins 10-15 mins Separate as soon as possible. Bacon 4-6 mins 10 mins Separate as soon as possible.

OFAL

Liver 7-8 mins 10 mins Separate as soon as possible. Kidney 7-8 mins 10 mins Separate as soon as possible.

30ml/2 tbs oil 2 large onions, peeled and sliced 1 yellow and pepper, deseeded and sliced 1 green pepper, deseeded and sliced 15ml/1 heaped tbs paprika

2.5ml/1/2tsp caraway seeds 675g/11/2lb braising steak, cut into 2cm/3/4”cubes 40g/11/2 oz flour seasoned with salt, pepper and a oxo cube 30ml/2 tbs tomato puree 30ml/2 tbs dry white wine 397g/14oz can chopped tomatoes 200ml/1/3pint hot beef stock 1 bayleaf salt and freshly ground black pepper

1. Place oil, onions, peppers, paprika and caraway seeds

into a large casserole dish. MICROWAVE, uncovered

on P-10 for 6 minutes.

2. Coat the meat in the seasoned flour. Shake off excess

flour and add to the onion mixture. MICROWAVE, covered on P-10 for 4 minutes, stirring after 2 minutes.

3. Add the remaining ingredients and stir together.

Season to taste. MICROWAVE, covered on P-3 for 70 minutes. Stir several times during cooking.

4. Leave to stand covered for 5-10 minutes before serving with rice or noodles.

BEEF AND PEPPER GOULASH

15ml spoon/1 tbs olive oil 1 onion, peeled and finely chopped 1 garlic clove, crushed 1 green pepper, cleaned, deseeded and sliced 450g/1lb minced beef 397g/14oz can chopped tomatoes 5ml/1 tsp chilli powder

2.5ml/1/2tsp cumin 30ml/2 tbs tomato puree salt and freshly ground black pepper 425g/15oz can red kidney beans, drained

1. Place the oil, onion and garlic into a microwave proof

casserole dish. MICROWAVE, covered on P-10 for 2

minutes. Stir in the green pepper and MICROWAVE, covered on P-10 for 2 minutes.

2. Add the minced beef and break down with a fork.

MICROWAVE, uncovered on P-10 for 3 minutes,

stirring halfway through cooking.

3. Stir in the tomatoes, spices, tomato puree and season to

taste. MICROWAVE, covered on P-7 for 15 minutes.

4. Add the kidney beans and MICROWAVE, covered on P-10 for 2 minutes. Stand for 5 minutes. Serve with baked potatoes or rice.

CHILLI CON CARNE

30ml/2 tbs sunflower oil 1 onion, peeled and chopped 50g/2oz mushrooms, wiped and sliced 1 carrot, peeled and diced 1 stick of celery, scrubbed and sliced 450g/1 lb minced beef 300ml/1/2pint hot beef stock 15ml/1 tbs tomato puree 5ml/1 tsp worcestershire sauce 1 bayleaf salt and pepper 675g/11/2lb potatoes 60ml/4 tbs milk 25g/1oz butter paprika

1. Put oil and onion into a large casserole dish. MICROWAVE, covered on P-10 for 2 minutes. Then stir in the mushrooms, carrots and celery.

MICROWAVE, covered on P-10 for 6 minutes.

2. Mix in the minced beef with a fork, ensuring that the meat has been broken down and there are no lumps. Add the stock, tomato puree, worcestershire sauce, bayleaf and season to taste. MICROWAVE, covered

on P-7 for 15 minutes, stirring after 5 minutes and several

times during cooking. Leave to stand covered for 5 minutes, then remove bayleaf.

3. Meanwhile, wash and peel potatoes. Cut into small even sized pieces. Place into a dish with the milk.

MICROWAVE, covered on P-10 for 10-11 minutes.

Stir halfway through. Mash potatoes with the butter and season to taste.

4. Spoon the potatoes over the beef mixture and decorate with the back of a fork. Sprinkle over with paprika.

MICROWAVE, uncovered on P-10 for 3 minutes. For models with grill; GRILL for 10 minutes or until

SHEPHERD’S PIE

1.3kg/3lb gammon joint 30ml/2 tbs redcurrant jelly

Cumberland sauce

1 orange

/2lemon 125g/4oz redcurrant jelly 60ml/4 tbs ruby port

1. Soak gammon joint in cold water overnight.

2. If joint is uneven in shape, shield the thinner end with a piece of smooth foil. Place joint in a roasting bag. Place on low rack with the thinner end towards the centre of the rack, making sure that the foil doesn’t touch the rack.

3. MICROWAVE, covered on P-7 for 30 minutes. Turnover halfway through cooking and drain off any fat or juices. Leave to stand ‘tented’ in foil for 10-15 minutes.

4. Meanwhile make the sauce; finely pare the rind from the orange and lemon with a vegetable peeler. Cut into fine juilenne strips. Place in a dish with a little water. MICROWAVE, covered on P-10 for 3 minutes to tenderize.

5. Squeeze juice from the orange and lemon. Place in a jug with the peel, redcurrant jelly, and port.

MICROWAVE, uncovered on P-10 for 1 minute, whisk until smooth. MICROWAVE, uncovered on P-10 for 1 minute.

6. Remove gammon from roasting bag and strip off skin. Score fat into a diamond pattern. Smear gammon with redcurrant jelly and press a clove in each alternate diamond.

7. Put gammon on low rack and CONVECT uncovered, on at 220˚C for 15-20 minutes. Baste 2 or 3 times during cooking. Serve hot or cold with sauce.

NOTE:

Allow 10 minutes per 450g/lb on P-7 for gammon.

GAMMON WITH CUMBERLAND SAUCE

450g/1lb lambs liver 40g/11/2oz flour, seasoned wit salt, freshly ground black pepper and 1/2a beef oxo cube 25g/1oz butter 1 onion, peeled and finely sliced 125g/4oz button mushrooms, wiped and sliced 15ml/1 tbs tomato puree 200ml/1/3pint hot beef stock 15ml/1 tbs brandy salt and freshly ground black pepper 150ml/1/4pint soured cream

garnish

chopped fresh parsley

1. Cut liver into 1.25cm/1/2” strips. Place the seasoned flour and liver into a plastic bag and shake until the liver strips are coated. Shake off any excess flour.

2. Place butter and onion into a casserole dish. MICROWAVE, covered on P-10 for 2 minutes. Then add the mushrooms and MICROWAVE, covered on

P-10 for 3 minutes.

3. Stir in the tomato puree, liver, stock, brandy and season to taste. MICROWAVE, covered on P-5 for 6

minutes. Stir and MICROWAVE, covered on P-5 for 6 minutes. Leave to stand covered for 3 minutes. Then

stir in the soured cream and sprinkle over with the chopped parsley.

LIVER STROGANOFF

1.2kg/21/2lb half of lamb 450g/1lb potatoes, peeled and cut into pieces oil rosemary sprigs salt and freshly ground black pepper

1.Place lamb joint on low rack. Arrange potatoes around the joint. Brush lamb and potatoes with oil. Place rosemary sprigs on top of lamb or make a few incisions and insert sprigs of rosemary into the lamb. Season with black pepper.

2.COMBINATION cook, uncovered on at 200˚C for

13 minutes.

Turn lamb joint over, brush joint and potatoes with more oil.

3. COMBINATION cook, uncovered on at 200˚C for

12 minutes.

4. Remove lamb joint and season with salt, and leave to stand 'tented' with foil for 15 minutes.

5. CONVECT potatoes on at 200˚C for 15-20 minutes until brown. Baste and rearrange potatoes if necessary.

450g/1lb pork and herb sausages 15ml/1 tbs oil 1 onion, peeled and chopped 125g/4oz mushrooms, wiped and sliced 397g/14oz can chopped tomatoes 15ml/1 tbs tomato puree 150ml/1/2pint stock 5ml/1 tsp mixed herbs 1 bayleaf salt and freshly ground black pepper

1. For models with grill. Preheat grill for 3 minutes. Place

sausages on high rack, if two. GRILL uncovered, on

for 8-10 minutes. Turn sausages to ensure even

browing. Otherwise brown sausages under a conventional grill until brown.Cut each sausage into 3 pieces.

2. Put oil and onion into a casserole dish. MICROWAVE,

covered on P-10 for 2 minutes. Then add the mushrooms and MICROWAVE, uncovered on P-10

for 3 minutes.

3. Add sausages and remaining ingredients and

MICROWAVE, uncovered on P-5 for 20 minutes.

Leave to stand covered for 5 minutes. Remove bayleaf before serving.

1 onion, peeled and chopped 675g/11/2lb pork, cubed 40g/11/2oz seasoned flour 15ml/1 tbs tomato puree 150ml/1/4pint dry white wine 450ml/3/4pint stock 5ml/1 tsp dried marjoram 5ml/1 tsp ground coriander 30ml/2 tbs pine kernels 125g/4oz dried apricots, chopped salt and freshly ground black pepper

1. Place oil and onion in a casserole dish. MICROWAVE,

covered on P-10 for 4 minutes.

2. Toss the pork into the seasoned flour and shake off

excess flour. Add to onion and MICROWAVE, uncovered on P-10 for 6 minutes, stirring after 3 minutes.

3. Stir in remaining ingredients and season to taste.

MICROWAVE, covered on P-10 for 10 minutes, stir then MICROWAVE, covered on P-4 for 50-60 minutes. Stir several times during cooking. Leave to stand covered for 10 minutes before serving with jacket potatoes and green beans.

PORK AND APRICOT CASSEROLE

SAUSAGE CASSEROLE

ROAST LAMB WITH ROAST POTATOES

12oz aubergine 15ml/1 tbs olive oil 1 onion, peeled and finely chopped 1 garlic clove, peeled and crushed 450g/1 lb minced lamb 30ml/2 tbs tomato puree 397g/14oz can chopped tomatoes 5ml/1 tsp dried mixed herbs 1 bayleaf salt and freshly ground black pepper 450g/1lb potatoes, peeied and finely sliced 1 egg yolk 150ml/1/2pint natural yogurt 50g/2oz cheddar cheese, grated

1. Wash and slice the aubergine. Place in a colander and sprinkle with salt and leave while preparing mixture.

2. Put oil, onion and garlic into a casserole dish.

MICROWAVE, covered on P-10 for 3 minutes.

3. Stir in the minced lamb, tomato puree, tomatoes and herbs making sure there are no lumps. Season to taste.

MICROWAVE, covered on P-5 for 15 minutes.

Remove bayleaf and leave to stand covered.

4. Rinse salt off aubergine and place into a shallow dish with the potaoes and 60ml/4 tbs water. MICROWAVE, covered on P-10 for 6-7 minutes or until the potatoes are almost cooked. Drain.

5. Fill a large heatproof casserole dish with alternate layers of the lamb mixture, aubergine and potatoes, finishing with a layer of meat.

6. Stir the egg yolk into the natural yogurt. Season to taste. Pour over lamb and sprinkle with cheese.

MICROWAVE, covered on P-5 for 20 minutes. Then GRILL uncovered on for 5-7 minutes or until

golden brown.

15ml/1 tbs oil 1 large onion, peeled and chopped 1 garlic clove, peeled and finely chopped

2.5cm/1" piece of fresh root ginger, peeled and finely chopped 675g/11/2lb neck fillet of lamb, cut into thin slices 5ml/1 tsp ground cinnamon 5ml/1 tsp ground coriander 5ml/1 tsp ground cumin 4 cloves 6 cardamon pods 200g/7oz can chopped tomatoes 15ml/1 tbs dark muscovado sugar 75g/3oz creamed coconut, crumbled salt

1. Place the oil, onion, garlic, and ginger into a casserole dish. MICROWAVE, covered on P-10 for 2 minutes. Stir in spices and MICROWAVE, covered on P-10 for

3 minutes.

2. Stir in lamb fillet and MICROWAVE, uncovered on P-10 for 4 minutes.

3. Add remaining ingredients and mix well. MICROWAVE, covered on P-3 for 50 minutes. Leave to stand for 10 minutes and remove cloves and cardamon pods before serving.

SPICY LAMB

MOUSSAKA

50g/2oz butter 1 small onion, peeled and finely chopped 50g/2oz flour 150ml/1/4pint white wine 450ml/3/4pint chicken stock salt and pepper 350g/12oz chopped cooked chicken 125g/4oz green seedless grapes, halved 150ml/1/4pint single cream

1. Place the butter in a large casserole dish.

MICROWAVE, uncovered on P-10 for 40-50 seconds. Add onion and MICROWAVE, covered on P-10 for 3 minutes.

2. Stir in the flour. MICROWAVE, uncovered on P-10 for 40 seconds. Gradually stir in the wine, stock and seasoning.MICROWAVE, uncovered on P-10 for 4-5 minutes, stirring every minute to keep the sauce

smooth.

3. Add the chicken, grapes, cream, and mix well. MICROWAVE, covered on P-7 for 7 minutes. Leave to stand covered for 5 minutes before serving on a bed of saffron rice.

CHICKEN AU VERONIQUE

15g/1/2oz butter or margarine 4 chicken quarters weighing 300g/10oz each 15ml/1 tbs olive oil 125g/4 oz button onion 1 garlic clove, peeled and crushed 125g/4 oz streaky bacon, de-rinded and chopped 25g/1 oz flour 125g/4 oz button mushrooms,wiped and quartered 300ml/1/2pint chicken stock 150ml/1/4pint red wine 15ml/1 tbs brandy 1 bouquet garni salt and freshly ground black pepper

Rub over each chicken portion with a little butter. For

models with grill; preheat grill for 5 minutes. Place on high rack(if there is two), and GRILL on for 5 minutes each side or until the chicken is golden brown. Otherwise place chicken under a preheated conventional grill and brown on both sides. Drain off fat.

2. Put oil, onion and garlic into a large casserole dish.MICROWAVE, covered on P-10 for 2 minutes.

3. Add the bacon and MICROWAVE, uncovered on P-

10 for 4 minutes.

4. Stir in flour and remaining ingredients. Season to taste.MICROWAVE, covered on P-5 for 30 minutes, stirring twice during cooking. Leave to stand covered, for 5-10 minutes. Remove bouquet garni before serving.

CHICKEN IN RED WINE

4x175g/6oz skinless chicken breasts 25g/1oz butter or margarine 1 small onion, peeled and finely chopped 50g/2oz button mushrooms 25g/1oz flour 150ml/1/4pint dry white wine 150ml/1/4pint chicken stock 15ml/1 tbs fresh chopped tarragon or 5ml/1 tsp dried tarragon Salt and freshly ground black pepper 150ml/1/4pint single cream

1. Melt butter by placing in a casserole dish and

MICROWAVE, uncovered on P-10 for 30 seconds. Stir in the onion and MICROWAVE, covered on P-10 for 2 minutes. Add mushrooms, MICROWAVE, covered on P-10 for 2 minutes.

2. Gradually stir in flour, then wine, stock, herbs, and season to taste. Place in chicken breasts and spoon sauce over chicken. MICROWAVE, covered on P-5 for 20 minutes. Turn chicken breasts over halfway through cooking and stir sauce.

3. Stir in cream. MICROWAVE, covered on P-5 for 5

minutes. Leave to stand covered for 5 minutes.

CHICKEN WITH TARRAGON

4 chicken quarters, weighing about 300g/10oz each 15g/1/2oz butter or margarine 1 onion, peeled and chopped 175g/6 oz leeks, cleaned and sliced 1 potato, peeled and cube 1 carrot, peeled and sliced 150ml/1/4pint chicken stock 397g/14oz can chopped tomatoes 5ml/1 tsp mixed herbs 1 bayleaf salt and freshly ground black pepper cornflour

Dumplings

125g/4oz self-raising flour 50g/2oz shredded suet

2.5ml/1/2tsp mixed herbs water pinch of salt

1. Rub chicken portions over with a little butter or margarine. For models with grill; preheat grill for 5 minutes. Place chicken portions on high rack, (if there is two). GRILL on for 5 minutes. Turn chicken over and repeat. Otherwise brown under a preheated conventional grill until golden brown on both sides. Drain off any fat.

2. Put onion, leeks, potato, carrot and stock into a large casserole dish and mix together throughly. MICROWAVE, covered on P-10 for 5 minutes, then add remaining ingredients and MICROWAVE,

covered on P-10 for 5 minutes. Then MICROWAVE, covered on P-5 for 20 minutes. Stir halfway through

cooking. Thicken with cornflour if necessary.

3. Meanwhile make dumplings; sift flour into a bowl. Stir in suet, herbs and salt and enough water to form a soft dough. Turn out onto a floured boad and form into 4 balls.

4. Stir casserole and remove bayleaf. Add the dumplings.

MICROWAVE, uncovered on P-10 for 5 minutes.

Stand covered for 5 minutes before serving.

30ml/2 tbs cornflour 200ml/1/3pint water 30ml/2 tbs soft brown sugar 15ml/1 tbs soy sauce 5ml/1 tsp paprika 1cm/1/4" fresh grated root ginger 45ml/3 tbs malt vinegar 15ml/1 tbs tomato ketchup 5ml/1 tsp salt 225g/8oz can pineapple chunks, drained but juice reserved 1 small green pepper, cleaned, deseeded and thinly sliced 1 small carrot, peeled and cut into thin strips 1 small onion, peeled and finely chopped 350g/12oz cooked chicken, cut into bite size pieces

1. Blend cornflour and 30ml/2 tbs water to a smooth cream in a round casserole dish or bowl. Gradually add remaining water, sugar, soy sauce, paprika, ginger, vinegar, tomato ketchup, salt and pineapple juice. MICROWAVE, covered on P-10 for 1 minute. Stir well.

2. Stir in the pepper, carrot and onion. MICROWAVE, uncovered on P-10 for 6 minutes, stirring halfway through.

3. Stir in the pineapple pieces and chicken.

MICROWAVE, covered on P-10 for 4 minutes,

stirring halfway through cooking. Leave to stand covered, for 2 minutes before serving with rice or noodles.

SWEET AND SOUR CHICKEN

CHICKEN CASSEROLE WITH HERBY DUMPLINGS

1.6kg/3 1/21 lb chicken 50g/2oz butter, softened fresh tarragon or parsley freshly ground black pepper 200ml/1/3pint chicken stock and white wine

1. Wash the chicken and dry thoroughly with kitchen paper, especially inside the cavity.

2. Ease up the breast skin and spread a little of the butter underneath it, taking care not to puncture the skin.

3. Put the herbs into the body cavity of chicken. Spread the rest of the butter all over the chicken. Season with black pepper.

4. Truss the chicken and place in a large shallow casserole dish. Pour in the stock and wine. COMBINATION cook, uncovered on at 180˚C for 15 minutes. Turn over and baste. COMBINATION cook, uncovered on

at 180˚C for 15 minutes.

5. Remove chicken from stock and leave to stand for 15 minutes ‘tented’ in foil. Remove any excess fat off stock and use to make gravy.

FRENCH-STYLE ROAST CHICKEN

295g/10oz can cream of mushroom condensed soup 350g/12oz cooked chicken, cut into bite size pieces

2.5ml/1/2tsp dried mixed herbs salt and freshly ground black pepper 175g/6oz shortcrust pastry milk to glaze

1. Mix the soup, chicken and herbs together. Season to taste. Place into a 900ml/11/2pint pie dish.

2. Roll out the pastry to fit the top of the pie dish. Trim to fit and from trimmings cut a long strip of pastry

1.2cm/1/2” wide. Moisten rim of dish with water and press the pastry strip onto the rim. Moisten pastry strip and lift pastry top onto the top of pie. Press pastry edges well together with the back of a fork. Slit pastry top and decorate with pastry leaves made from pastry trimmings. Brush top with milk.

3. Place on low rack. COMBINATION cook, uncovered on at 200˚C for 8 minutes. Serve hot with new potatoes and green vegetables.

CHICKEN AND MUSHROOM PIE

30ml/2 tbs oil 1 onion, peeled and chopped 1 garlic clove, peeled and crushed

2.5cm/1" fresh root ginger, peeled and grated 30ml/2 tbs curry powder 5ml/1 tsp chilli powder 4 cardamon pods 4 cloves 1 potato, peeled and cubed 125g/4oz cauliflower florets 125g/4oz okra, sliced 350g/12oz turkey breast 15ml/1 tbs tomato puree 397g/14oz can chopped tomatoes 150ml/1/4pint chicken stock 50g/2oz creamed coconut, crumbled 5ml/1 tsp salt

1. Place the oil, onion, garlic and ginger into a casserole dish. MICROWAVE, covered on P-10 for 2 minutes.

2. Stir in spices and potato, cauliflower and okra,

MICROWAVE, covered on P-10 for 5 minutes.

3. Cut the turkey breast into strips. Add to the curry with the tomato puree, tomatoes, stock, coconut and salt.

MICROWAVE, covered on P-5 for 20 minutes,

stirring once. Leave to stand covered for 5 minutes before serving with rice and side dishes.

TURKEY CURR Y

VEGETABLES & PULSES

VEGETABLES

Vegetables cooked in the microwave cooker are full of flavour, colour and nutritional value. They only need a few tablespoons of water added to them and leafy vegetables such as spinach only need the water cling to them when washed.

The cooking time will vary depending the age, size and how crisp you likethe finished result. Always take the minimum time as vegetables will still continue to cook during the standing time. Arrange vegetables in a single layer for the most even cooking and do not sprinkle directly with salt before cooking. Salt can either be dissolved in the cooking water or added during the standing time.

Always cook vegetables covered and stir or rearrange at least once during cooking. Cut vegetables into similar size pieces and leave to stand covered for 2-3 minutes before serving.

VEGETABLE COOKING GUIDE

450g/1 lb aubergine, washed and sliced 30ml/2 tbs water

Place in casserole dish with water. MICROWAVE, covered on P-10 for 6-7 minutes. Stir once. Leave to stand covered for 3 minutes.

AUBERGINE

450g/1 lb beans 60ml/4 tbs water

Wash, string and slice. Place in casserole dish water. MICROWAVE, covered on P-10 for 7-8 minutes. Stir halfway through cooking.

BEANS(GREEN AND RUNNER)

450g/1 lb broccoli 60ml/4 tbs water

Wash and remove leaves. Cut into even sized pieces and slit stalks. Place in a dish with the stalks towards the outside. MICROWAVE, covered on P-10 for 7-8 minutes. Stir and rearrange halfway through cooking. Stand covered for 3 minutes.

BROCCOLI

450g/1 lb brussel sprouts 60ml/4 tbs water

Wash, remove old or discoloured outer leaves and cut a cross on each brussel sprout. Place in dish with water.

MICROWAVE, covered on P-10 for 6-8 minutes.

Stir once and stand for 3 minutes.

BRUSSEL SPROUTS

450g/1 lb cabbage, washed and shredded 60ml/4 tbs water

Place in dish. MICROWAVE, covered on P-10 for 6-8

minutes. Stir twice. Stand for 3 minutes.

CABBAGE

450g/1 lb carrots, peeled and sliced 60ml/4 tbs water

Place in dish. MICROWAVE, covered on P-10 for 7-8

minutes. Stir once and stand covered for 3 minutes.

CARROTS

450g/1 lb cauliflower, washed and cut into florets 60ml/4 tbs water

Arrange in dish with water and the stalks facing outwards. MICROWAVE, covered on P-10 for 6-8 minutes. Stir once and stand covered for 3 minutes.

CAULIFLOWER

450g/1 lb celery, scrubbed, trimmed and sliced 60ml/4 tbs water

Place in dish. MICROWAVE, covered on P-10 for 6-8

minutes. Stir once and stand for 2 minutes.

CELER Y

2 cobs, outer leaves removed, washed and trimmed knob of butter

Wrap each cob in greaseproof paper with a knob of butter.

MICROWAVE, covered on P-10 for 6-8 minutes.

Turnover halfway and stand for 3 minutes.

CORN ON THE COB

450g/1 lb courgettes, washed and sliced 30ml/2 tbs water

Place in dish. MICROWAVE, covered on P-10 for 6-8

minutes. Stir once and stand for 3 minutes.

COURGETTES

450g/1 lb leeks, washed, trimmed and sliced 45ml/3 tbs water

Place in dish. MICROWAVE, covered on P-10 for 6-8

minutes. Stir once, and stand covered for 3 minutes.

LEEKS

125g/4oz mushrooms, wiped knob of butter

Place mushrooms and butter in a dish. MICROWAVE, covered on P-10 for 2-3 minutes. Stand covered for 2 minutes.

MUSHROOMS

225g/8oz frozen peas 30ml/2 tbs water

Place in dish. MICROWAVE, covered on P-10 for 3-4

minutes. Stir once and stand for 2 minutes.

PEAS

450g/1 lb new or old potatoes, washed and cut into even sized pieces 60ml/4 tbs water

Place in dish. MICROWAVE, covered on P-10 for 6-8

minutes.

Stir once and stand for 3 minutes.

POTATOES

450g/1 lb spinach, washed and trimmed Place in dish. MICROWAVE, covered on P-10 for 4-6

minutes. Stir once and stand for 2 minutes.

SPINACH

450g/1 lb swede or turnip, peeled and diced 60ml/4 tbs water

Place in dish. MICROWAVE, covered on P-10 for 6-8 minutes, stir once and leave to stand covered for 3 minutes.

SWEDE AND TURNIP

350g/12oz cauliflower florets 60ml/4 tbs water 25g/1oz butter or margarine 50g/2oz button mushrooms, wiped and sliced 2 rashers of unsmoked bacon, chopped 25g/1oz flour 300ml/ 1/2pint milk 125g/5oz grated cheddar cheese salt and pepper 15g/ 1/2oz fresh breadcrumbs

1. Put the cauliflower, floret side down into a shallow

ovenproof dish. MICROWAVE, covered on P-10 for 5 minutes. Leave to stand covered.

2. Meanwhile make the sauce; place the butter or

margarine into a bowl. MICROWAVE, uncovered on

P-10 for 30 seconds. Stir in mushrooms and bacon. MICROWAVE, covered on P-10 for 3 minutes.

3. Stir in flour and MICROWAVE, uncovered on P-10 for 30 seconds. Gradually mix in milk and MICROWAVE, uncovered on P-10 for 3 minutes,

stirring every minute. Stir in 75g/3oz cheese and season to taste.

4. Drain cauliflower, and pour sauce over. Sprinkle with the remaining grated cheese and breadcrumbs. Place dish on the high rack. COMBINATION cook,

uncovered on at 250˚C for 6 minutes.

PULSES

Pulses such as dried beans, peas and lentils cook very sucessfully in the microwave cooker. For the best results they should be soaked overnight in water then rinsed and drained. Timings may vary due to the age of the pulses. The older or drier the bean, the longer it will take to cook.

225g/8oz black eye beans, soaked overnight 600ml/1 pint boiling salted water

Place in casserole dish. MICROWAVE, covered on P-10

for 15 minutes, stir then, MICROWAVE, covered on P-5 for 10 minutes. Leave to stand covered for 10 minutes.

BLACK EYE BEANS

225g/8oz chickpeas, soaked overnight 600ml/1 pint boiling salted water

Place in casserole dish. MICROWAVE, covered on P-10

for 15 minutes, stir then, MICROWAVE, covered on P-5 for 10 minutes.

CHICK PEAS

225g/8oz kidney beans, soaked overnight 600ml/1pint boiling salted water

Place in casserole dish. MICROWAVE, covered on P-10

for 20 minutes, stir then MICROWAVE, covered on P-5 for 15-20 minutes.

KIDNEY BEANS

225g/8oz lentils 600ml/1 pint boiling salted water

Place in casserole dish. MICROWAVE,covered on P-10

for 8-12 minutes. Stand covered for 5 minutes.

LENTILS

CAULIFLOWER CHEESE BAKE

4 potatoes, each weighing about 200g /7oz 25g/1oz butter or margarine 60ml/4 tbs milk salt and pepper 4 rashers of bacon, derinded 50g/2oz cheddar cheese, grated 15ml/1 tbs fresh chopped chives

1. Wash and dry potatoes. Prick all over with a fork.

2. Put potatoes onto the high rack. COMBINATION cook, uncovered on at 250˚C for 8 minutes. Turn potatoes over and COMBINATION cook, uncovered

on at 250˚C for 5 minutes, then CONVECT on at 250˚C for 5 minutes.

3. Cut each potato in half lengthways. Scoop out the insides into a bowl and mash the potato with the butter and milk. Season to taste.

4. Place the rashers of bacon onto a plate. Cover with paper towelling. MICROWAVE, covered on P-10 for 2 minutes. Chop and add to the potato with the cheese and chives. Mix well.

5. Spoon the potato mixture back into the potato skins. Arrange on the high rack. COMBINATION cook, on

at 250˚C for 4 minutes then CONVECT on at

250˚C for 5 minutes.

25g/ 1oz butter 675g/ 1 1/21b potatoes, peeled and thinly sliced salt and freshly ground black pepper 150ml/ 1/4pint cream and milk

1. Use a little of the butter to grease a 1 1/2litre/3 pint ovenproof dish. Layer slices of potato into the dish, seasoning between each layer and dot with butter. Pour the cream and milk over the potatoes and dot with any remaining butter.

2. Place on the low rack. COMBINATION cook, uncovered on at 200˚C for 12-14 minutes. Leave to stand covered, for 5 minutes before serving.

POTATOES DAUPHINOISE

675g/1 1/21b potatoes 30ml/ 2 tbs oil salt

1. Peel potatoes and cut into even sized pieces.

2. Place oil into a shallow dish and roll potatoes in oil.

3. Place dish on low rack. COMBINATION cook, uncovered on at 220˚C for 6 minutes. Sprinkle potatoes with salt and baste with oil. CONVECT on

at 220˚C for 20-30 minutes or until golden brown.

ROAST POTATOES

STUFFED JACKET POTATOES

15ml/1 tbs oil 1 small onion, peeled and finely chopped 1 garlic clove, peeled and crushed 125g/ 4oz mushrooms, wiped and sliced 1 medium carrot, peeled and diced 450g/1 lb leeks, cleaned and sliced 225g/8oz cooked black eye beans 2 397g/14oz cans chopped tomatoes 5ml/1 tsp dried mixed herbs salt and freshly ground black pepper 175g/6oz cooked wholewheat lasagne 300ml/ 1/2pint bechamel sauce 50g/2oz grated parmesan cheese

1. Place oil, onion and garlic into a large casserole dish.

MICROWAVE, covered on P-10 for 2 minutes.

2. Stir in mushrooms and carrot. MICROWAVE, covered on P-10 for 2 minutes.

3. Add the leeks, beans, tomatoes, herbs and season to taste. MICROWAVE, covered on P-10 for 8 minutes. Stir.MICROWAVE, covered on P-5 for 15 minutes. Leave to stand covered for 5 minutes.

4. Place layers of bean mixture, lasagne and sauce into a large casserole or lasagne dish, ending with a layer of sauce. Sprinkle over parmesan cheese. MICROWAVE,

covered on P-7 for 12 minutes. Then GRILL uncovered, on for 6-8 minutes or until golden

brown.

VEGETABLE AND BLACK EYE BEAN LASAGNE

30ml/ 2 tbs oil 1 onion, peeled and finely chopped 1 garlic clove, peeled and crushed 1cm/ 1/4" piece of fresh root ginger, peeled and finely chopped 5ml/1 tsp turmeric 5ml/1 tsp salt 1 bayleaf 1/2 lemon, sliced 175g/6 oz split red lentils 450ml/ 3/4pint boiling water

1. Place oil, onion, garlic in a casserole dish.

MICROWAVE, covered on P-10 for 2 minutes.

2. Stir in ginger and turmeric, MICROWAVE, covered on P-10 for 2 minutes.

3. Mix in remaining ingredients. MICROWAVE, covered on P-10 for 10-12 minutes.

4. Leave to stand covered for 5 minutes. Before serving remove bayleaf and lemon slices.

DAL

450g/1 lb carrots, peeled 30ml/2 tbs orange juice or squash 15g/ 1/2oz butter, diced freshly ground black pepper 30ml/2 tbs soft brown sugar

Garnish

chopped fresh parsley

1. Cut the carrots into 5-7.5cm/2-3" julienne strips. Arrange in a layer in a shallow casserole dish. Add the juice or squash, butter, pepper and suger.

2. MICROWAVE, covered on P-10 for 7-8 minutes, stirring halfway through cooking. Leave to stand, covered for 2 minutes and before serving, garnish with the chopped parsley.

ORANGE GLAZED CARROTS

15ml/1 tbs sesame oil 1 carrot, peeled and cut into thin julienne strips about

5-7cm/2-3" long 1/2 red pepper, cleaned, deseeded and thinly sliced 65g/2 1/2oz mangetout 50g/2oz babycorn, halved lengthwise

Serves 2

1. Place oil, carrot and pepper into a dish.

MICROWAVE, covered on P-10 for 2 minutes.

2. Stir in the mangetout and babycorn. MICROWAVE, covered on P-10 for 3 minutes.

STIR FR Y VEGETABLES

675g/ 1 1/2lb courgettes 30ml/2tbs olive oil 1 small onion, peeled and finely chopped 1 garlic clove, peeled and chopped 397g/14oz can chopped tomatoes 5ml/1 tsp dried herbs de provence 1 bayleaf salt and freshly ground black pepper

1. Clean and slice the courgettes. Place in a colander and sprinkle with salt and leave for 20 minutes. Then rinse through with clean water.

2. Place oil, onion and garlic into a casserole dish.

MICROWAVE, covered on P-10 for 4 minutes.

3. Stir in the courgettes, tomatoes, herbs and season to taste. MICROWAVE, covered on P-10 for 12-14

minutes. Stir twice during cooking.

COURGETTE PROVENÇALE

350g/12oz aubergine 225g/8oz courgettes 1 large onion, peeled and sliced 45ml/3 tbs olive oil 1 garlic clove, finely chopped 1 green pepper, cleaned, deseeded and sliced 1 yellow pepper, cleaned, deseeded and sliced 397g/14oz can chopped tomatoes 15ml/ 1 tbs fresh basil or 5ml/1 tsp dried basil 1 bayleaf salt and freshly ground black pepper

1. Wash the aubergine and courgettes and then slice. Place in a colander and sprinkle with salt. Leave for 30 minutes, then rinse thoroughly with water. Drain and pat dry.

2. Put the onion, oil and garlic in a large casserole dish.

MICROWAVE, covered on P-10 for 4 minutes.

Then add the peppers, courgettes and aubergine.

MICROWAVE, covered on P-10 for 4 minutes.

3. Add the remaining ingredients and season to taste.

MICROWAVE, covered on P-10 for 10-12 minutes.Serve hot or cold with crusty bread.

RATA TOUILLE

10ml/1 dsp olive oil 1 small onion, peeled and finely chopped 50g/2oz smoked bacon 50g/2oz mushrooms, wiped and sliced 4 sundried tomatoes in oil, drained and chopped 198g/7 oz can tomatoes, chopped 5ml/1 tsp tomato puree 5ml/1 tsp dried basil salt and freshly ground black pepper 1 pre-cooked medium pizza base 125g/4oz mozzarella, grated

1. Put the oil and onion into a bowl. MICROWAVE,

covered on P-10 for 2 minutes.

2. Derind and chop the bacon. Add to the onion with the mushrooms. MICROWAVE, covered on P-10 for 3

minutes.

3. Stir in the sundried and chopped tomatoes, tomato puree and basil. Season to taste. MICROWAVE, covered on P-7 for 7 minutes. Leave to stand for 2 minutes.

4. Spread tomato mixture over pizza base and sprinkle with cheese. COMBINATION cook, uncovered on

at 200˚C for 4minutes, then CONVECT on at

200˚C for 2-3 minutes, until the pizza is golden brown.

SUNDRIED TOMATO, SMOKED BACON AND MUSHROOM PIZZA

CAKES AND DESSER TS

175g/6oz frozen puff pastry, thawed 450g/1 lb cooking apples, peeled, cored and sliced 3oz sugar milk to glaze

1. Put the apple slices and sugar in layers in an 18cm/7" pyrex pie dish.

2. Roll out the pastry to fit the top of the dish. Moisten edge of dish with water and line with a strip of pastry cut from the trimmings. Moisten strip with water, then cover with pastry lid, pressing edges down well to seal. Knock up the edges with the back of a knife and flute.

3. Pierce top with a knife and decorate with pastry leaves cut from trimmings. Brush with milk.

4. Place pie on low rack. COMBINATION cook, on at 180˚C for 8 minutes. Serve hot with cream, custard or ice cream.

APPLE PIE

450g/1 lb cooking apples 225g/8oz blackberries 75g/3oz sugar Topping 175g/6oz flour 75g/3oz margarine 75g/3oz demerara sugar

1. Peel, core and slice apples. Layer into a ovenproof dish with the sugar and blackberries.

2. Prepare topping by sifting flour into a bowl. Rub in the margarine until the mixture resembles fine breadcrumbs. Stir in the sugar. Sprinkle over the the fruit.

3. Place dish onto the low rack. COMBINATION cook, uncovered on at 200˚C for 8 minutes. Serve hot with custard or ice cream.

APPLE AND BLACKBERR Y CRUMBLE

6 slices of white bread 50g/2oz butter, softened 50g/2oz currants 40g/1 1/2oz caster sugar 2 size 3 eggs 450ml/ 3/4pint milk

1. Remove crusts from bread. Spread slices thickly with butter. Cut into fingers or squares. Arrange half into a buttered shallow ovenproof dish.

2.Sprinkle with currants and half of the sugar. Arrange the rest of the bread on top, butterside uppermost. Sprinkle with the remaining sugar.

3. Beat together the eggs and milk. Strain through a sieve over the bread mixture. Press down bread into milk and leave to stand for 30minutes, (so that the bread absorbs some of the liquid).

4. Place on high rack. COMBINATION cook, uncovered

on at 200˚C for 8 minutes.

BREAD AND BUTTER PUDDING

675g/1 1/2lb mixed berry fruit; strawberries, raspberries, blackberries, red and blackcurrants 125g/4oz caster sugar 6-8 slices of white bread, crusts removed (2 days old)

1. Remove stalks etc and clean. Place fruit in a bowl with

the sugar. MICROWAVE, covered on P-10 for 4-5 minutes, stirring halfway through.

2. Line a 900ml/11/2pint pudding basin with the bread slices, making sure that the slices fit closely together. Reserve some slices for the top.

3. Spoon the fruit into the basin and cover with the remaining bread. Reserve the fruit juice. Place a plate that fits insided the pudding basin over the pudding and press with a weight.

4. Chill overnight. Remove weights and plate and unmould the pudding onto a serving plate. Use the reserved juice to coat any part of the pudding which have not been soaked with the fruit juice.

Serve with cream.

SUMMER PUDDING

4 firm bananas 30ml/2 tbs lemon juice 25g/1oz butter 50g/2oz demerara sugar 30ml/2 tbs rum

1. Peel and slice each banana lengthways. Place into a shallow dish and sprinkle with lemon juice.

2. Dot over with butter, then sprinkle with sugar and rum. MICROWAVE, covered on P-10 for 2-3 minutes.

3. Serve immediately with cream or custard.

CARIBBEAN BANANAS

45ml/3 tbs golden syrup 125g/4oz margarine, softened 125g/4oz caster sugar 125g/4oz self raising flour, sieved 2 eggs, size 3 30ml/2 tbs milk

For the sauce

60ml/4 tbs golden syrup 15ml/1 tbs water

1. Put the syrup into the bottom of a greased 900ml/1 1/

pint pudding basin.

2. Place the margarine, sugar, flour,eggs and milk into a mixing bowl and lightly mix together.

3. Spoon the sponge mixture into the prepared pudding basin. Cover loosely with microwave film.

MICROWAVE, covered on P-10 for 4- 4 1/2minutes.

Leave to stand covered for 5 minutes.

4. Meanwhile make the syrup sauce. Place the syrup and water into a jug. MICROWAVE, uncovered on P-10

for 1-11/2 minutes.

5. Turnout the pudding on a serving plate and pour over the hot sauce.

TIP To soften margarine, MICROWAVE, uncovered on P-3 for 40 seconds.

SYRUP PUDDING

For the custard

600ml/1 pint pasterised full fat milk 25g/1oz cocoa 25g/1oz caster sugar 4 size 3 eggs

For the caramel

125g/4oz sugar 60ml/4 tbs water

1. Place milk in a jug and MICROWAVE, uncovered on

P-10 for 1 1/2minutes.

2. Sift the cocoa into a bowl and mix in sugar. Beat in eggs and milk.

3. Place the sugar and water for the caramel in a heatproof jug or bowl. MICROWAVE, uncovered on P-10 for 5 1/2-7 1/2minutes, stirring halfway through. Watch the caramel carefully as once it starts to colour it will brown very easily.

4. Immediately pour the caramel into a 18cm/7" round container. Strain the custard mixture onto the top of the caramel. Place the dish into another shallow dish and pour in approximately 300ml/ 1/2pint of water into it. MICROWAVE, uncovered on P-3 for 32-35 minutes or until the custard is almost set in the middle.

5.Leave to stand until cool, then refrigerate. To serve, invert onto a plate.

Note;

As the caramel gets very hot its important to use a container that can withstand high temperatures such as ovenproof glass.

CHOCOLATE CREME CARAMEL

125g/4oz margarine 125g/4oz caster sugar 125g/4oz self-raising flour

2.5ml/1/2tsp baking powder 2 size 3 eggs 30ml/2 tbs milk

Filling

strawberry jam whipped cream

Topping

icing sugar

1. Put margarine in a mixing bowl. MICROWAVE,

uncovered on P-3 for 30-40 seconds.

2. Add the caster sugar, and sift in the flour and baking powder. Add the eggs and milk and lightly mix together.

3. Place mixture into a greased 18cm/7" round container or souffle dish, the bottom of which has been lined with greased greaseproof paper. Gently tap container to remove air bubbles and level cake mixture.

4. Place cake on an upturned plate. MICROWAVE,

uncovered on P-7 for 5 minutes.

5. Leave to stand in container for 5 minutes before turning out onto a plate. Leave to cool.

6. Cut cake in half. Fill centre with jam and whipped cream. Then sandwich cake back together and sift icing sugar over the top.

VICTORIA SANDWICH

75g/3oz plain chocolate 150ml/ 1/4pint milk 175g/6oz margarine, softened 175g/6oz soft light brown sugar 3 size 3 eggs, beaten 60ml/4 tbs golden syrup 175g/6oz self raising flour, sifted with 5ml/1 tsp baking powder 75g/3oz ground almonds

For the fudge icing

75g/3oz margarine 275g/10oz icing sugar 25g/1oz cocoa 30ml/2 tbs milk

For decoration

Walnut halves

1. Break chocolate into pieces and put in a bowl with the

milk.MICROWAVE, uncovered on P-5 for 3 minutes. Stir.

2. Put margarine and sugar into a mixing bowl and cream together until light and fluffy.

3. Gradually beat in eggs, then golden syrup.

4. Fold in flour, baking powder, almonds and chocolate mixture.

5.Spoon into 2 x 20cm/8" round greased and lined microwave cake dishes. Cook separately. Place cake on an upturned plate or casserole lid on turntable.

MICROWAVE, uncovered on P-10 for 3 minutes.

Leave to stand for 10 minutes in container before turning out onto a rack and allowing to cool. Repeat with second cake layer.

6. To make the icing; place the margarine in a bowl. MICROWAVE, uncovered on P-5 for 20 seconds. Sift in the icing sugar and cocoa. Add the milk and beat until smooth. MICROWAVE, uncovered on P-10 for 30 seconds, beat and leave to cool.

7. Use icing to sandwich the cake together. With a palette knife, coat the tops and sides of the cake with icing. Decorate the top with walnut halves.

CHOCOLATE FUDGE CAKE

125g/4oz self-raising wholemeal flour 125g/4oz self-raising flour 10ml/2 tsp baking powder 5ml/1 tsp ground cinnamon

2.5ml/ 1/2tsp grated nutmeg 150g/5oz soft light brown sugar 50g/2oz walnuts, chopped grated rind and juice of 1 lemon 175g/6oz carrots, peeled and grated 2 ripe bananas, mashed 150ml/ 1/4pint sunflower oil 2 eggs, size 3, beaten

Topping

75g/3oz butter 75g/3oz cream cheese 175g/6oz icing sugar 5ml/1 tsp lemon juice walnut halves

1. Sift the flours, baking powder, cinnamon and nutmeg into a mixing bowl.

2. Stir in the sugar, nuts, lemon rind, carrots and bananas and lightly mix.

3. Make a well in the centre and mix in the oil, lemon juice and eggs until well mixed.

4. Lightly grease two round 20cm/8" dishes and line the bottom with greased greaseproof paper. Place cake mixture into dishes. Cook each cake separately by placing onto an upturned plate on turntable.

MICROWAVE, uncovered on P-10 for 3 minutes.

Repeat with remaining cake. Leave to stand in container for 10 minutes before turning out onto a wire to cool.

5. For the topping; place the butter and cream cheese in a bowl. MICROWAVE, uncovered on P-1 for 1 minute. Sift in the icing sugar and stir together with the lemon juice. Use a little to sandwich cake together and the rest spread over the top and sides. Decorate the top with walnut halves.

PASSION CAKE

125g/4oz plain chocolate 4 eggs, size 3, separated 30ml/2 tbs cointreau

Decoration

chopped flake

1. Break chocolate into pieces and place in a mixing bowl.

MICROWAVE, uncovered on P-5 for 21/2-3 minutes.

Stir until smooth and let the chocolate cool slightly before adding the egg yolks and cointreau. Beat until smooth.

2. Whisk the egg whites until stiff enough to form peaks, then fold into the chocolate mixture.

3. Pour the mousse into 4 individual ramekin or serving dishes. Chill in the refrigerator until set. (This will take several hours.)

4. Before serving, decorate the tops of mousse with chopped flake.

ORANGE CHOCOLATE MOUSSE

75g/3oz self raising flour, sieved with a pinch of salt 75g/3oz fresh wholemeal breadcrumbs 50g/2oz shredded suet 50g/2oz light soft brown sugar 175g/6oz currants grated rind of a lemon 90ml/6 tbs milk

1. Grease a 900ml/1 1/2pint pudding basin.

2. Mix the flour, breadcrumbs, suet, sugar, currants and lemon rind together in a large mixing bowl. Stir in enough milk to give a soft dropping consistency.

3. Spoon into the prepared pudding basin and cover loosely with microwave film. Place on an upturned plate. MICROWAVE, covered on P-10 for 4-5 minutes. Leave to stand for 5 minutes. Serve hot with custard.

SPOTTED DICK

45ml/3 tbs jam 125g/4oz self-raising wholemeal flour 50g/2oz suet 50g/2oz caster sugar 1 size 3 egg 90ml/6 tbs milk

1. Grease a 900ml/11/2pint pudding basin. Place jam in bottom of bason.

2. Sift flour into a mixing bowl, including bran bits too. Using a fork stir in suet and sugar and lightly mix together. Then mix in other ingredients to a soft batter. Do not beat.

3. Spoon mixture into the pudding basin and place on upturned plate. MICROWAVE, covered on P-10 for 3-4 minutes. Leave to stand covered for 5 minutes before inverting onto a serving plate. Serve with custard or cream.

JAM SUET PUDDING

175g/6oz flour 75g/3oz butter or margarine, cut into cubes 25g/1oz caster sugar 1 egg yolk 15-30ml/1-2 tbs water

1. Sift flour into a bowl. Rub in fat until mixture resembles fine breadcrumbs.

2. Stir in sugar, egg yolk and enough water to make a soft dough. Knead together lightly. Wrap in greaseproof paper and chill for 30 minutes in a refrigerator.

3. Roll out on a lightly floured surface and line a 1820cm/7-8" flan dish. Trim off surplus pastry with a knife. Prick pastry base all over with a fork.

4. Bake blind by lining the inside of pastry case with greaseproof paper and baking beans or foil.

5. Place flan dish on turntable. CONVECT uncovered, on at 200˚C for 15minutes. Remove beans and greaseproof paper or foil and CONVECT uncovered,

on at 200˚C for a further 5 minutes.

Use for sweet dishes and fruit flans.

RICH SHOR TCRUST PASTRY CASE

2 size 3 eggs, separated 175g/6oz caster sugar juice and grated rind of 2 lemons 150ml/ 1/4pint boiling water 25g/1oz cornflour 18cm/7" ready cooked pastry flan case made with rich

shortcrust pastry

1. Place egg yolks in a bowl with 50g/2oz of sugar. Beat together and then mix in the lemon juice, lemon rind and boiling water.

2.Mix cornflour with some cold water to make a smooth cream. Add to the egg mixture and MICROWAVE, uncovered on P-10 for 11/2minutes, stirring every 30 seconds. Spoon into the pastry case.

3. To make the meringue topping ; in a clean bowl whisk the egg whites until stiff and forming soft peaks. Gradually beat in half the remaining sugar, then fold in the rest. Spoon or pipe the meringue onto the lemon filling to cover it.

4. Place onto the low rack. COMBINATION cook,

uncovered on at 220˚C for 2 minutes, then CONVECT on at 220˚C for 11/2minutes.

Serve hot.

LEMON MERINGUE PIE

PRESERVES AND BEVERAGES

PRESERVES

Cooking jams, marmalades and chutneys in the microwave are fun because there is less risk of burning and no horrible pan to clean up afterwards. It is best to cook small quantities and to use a very large container. A Pyrex or ceramic mixing bowl is ideal.

When testing for a set, a temperature of 110˚C/220˚F should be reached on a thermometer. The jam jars can also be sterilised by washing first, and then filling each jar quarter full. Heat until boiling. Four jars will take about 2 minutes to heat. Use oven gloves to remove from oven as the jars will be very hot. Drain off water and stand upside down on kitchen paper for a few minutes before filling with preserves.

BEVERAGES

All sorts of drinks can easily be prepared straight in the cup or mug so saving washing up. Delicious mulled wine is very easy to make and makes a nice drink on a cold night!

Makes 1.1-1.3kg/21/2lb-3lb

1 lemon 1 large orange 1 grapefruit 600ml/1 pint boiling water 900g/2 lb sugar

1. Wash and dry the fruit. Remove the skin and cut into thin strips. Place peeled fruit onto the turntable and

MICROWAVE, uncovered on P-10 for 50 seconds.

Cut in half, squeeze out the juice and plac into a very large bowl with the peel.

2. Remove pips and pith and tie in a piece of muslin. Place in the bowl with boiling water. MICROWAVE, covered on P-10 for 12-15 minutes, depending on the coarseness of the peel.

3. Warm sugar by MICROWAVING, uncovered on

P-10 for 4 minutes.

4. Stir in the sugar to the fruit. MICROWAVE, uncovered on P-10 for 15-20 minutes or until a setting

point is reached. Stir every 5 minutes.

5. Pot into sterilised jars, cover and label.

THREE FRUIT MARMALADE

Makes about 450g/1 lb

2 lemons 50g/2oz butter 2 eggs 125g/4oz caster sugar

1. Wash and dry the lemons. Finely grate the rind from each lemon. Cut the lemons in half and

MICROWAVE, uncovered on P-10 for 20-30 seconds.

Squeeze out all the juice.

2. Place the butter in a large bowl. MICROWAVE,

uncovered on P-10 for 40-50 seconds.

3. Stir in the remaining ingredients and beat together with a wire whisk. MICROWAVE, uncovered on P-10 for 5-6 minutes, whisking every minute. When cooked the curd should be thick enough to coat the back of a wooden spoon.

4. Pour the curd into a hot sterilized jam jar. Once cool, label and store in the refrigerator and use within 2-3 weeks.

LEMON CURD

Makes about 900g/2 lb

450g/1 lb frozen raspberries 450g/1 lb caster sugar 15ml/1 tbs lemon juice

1. Place the frozen raspberries in a large heatproof

bowl.MICROWAVE, uncovered on P-10 for 6 minutes. Leave to stand for 5 minutes.

2. Meanwhile, warm the sugar by placing in a bowl and

MICROWAVE, uncovered on P-10 for 4 minutes.

3. Stir the sugar and lemon juice into the raspberries.

MICROWAVE, uncovered on P-10 for 10-20 minutes

or until a setting point is reached. Stir twice during cooking.

4. Pot into sterilized jars and cover.

RASPBERR Y JAM

Makes 1.3kg/3 lb

450g/1 lb cooking apples, peeled and chopped 450g/1 lb onions, peeled and finely chopped 125g/4oz sultanas juice and rind of 1 lemon 300ml/1/2pint malt vinegar 1 garlic clove, peeled and finely chopped salt and pepper 225g/8oz soft brown sugar

1. Place all the ingredients except the brown sugar into a

large cooking container. MICROWAVE, covered on

P-10 for 12 minutes.

2. Add the sugar and MICROWAVE, covered on P-10 for 15 minutes or until thick, stirring halfway through

cooking.

3. Spoon into sterilised jam jars. Seal, cover and label. Leave to mature for 2-3 months before eating.

APPLE AND ONION CHUTNEY

Makes approximately 1575g/31/2 lb

900g/2 lb plums, washed, stoned and quartered 60ml/4 tbs water 900g/2 lb sugar

1. Place plums and water in a large heatproof bowl. MICROWAVE, covered on P-10 for 6 minutes. Stir, then repeat.

2. Stir in the sugar until dissolved. MICROWAVE, uncovered on P-10 for 15-20 minutes or until a setting point is reached. Stir every 5 minutes.

3. Leave to stand for 5 minutes before potting into warm sterilised jam jars.

PLUM JAM

175ml/6fl.oz water tea bag sugar (optional) milk or lemon slices

Serves 1.

1. Put water in a cup or mug. MICROWAVE, uncovered on P-10 for 1 minute 10 seconds or until boiling.

2. Add tea bag and leave to brew. Then remove tea bag and add sugar to taste, and milk or lemon.

TEA

200ml/1/3pint milk 5ml/1 tsp cocoa powder suger (optional)

Serves 1.

1. Blend a little milk with the cocoa powder and sugar. Add the remaining milk and MICROWAVE,

uncovered on P-10 for 11/4minutes.

COCOA

300ml/1/2pint red wine 45ml/3 tbs honey 5ml/1 tsp ground mixed spice small piece of cinnamon 1 lemon, washed and sliced 450ml/3/4pint dry cider

1. Put wine, honey, spices and lemon into a large jug.

MICROWAVE, uncovered on P-10 for 2 minutes.

2. Stir in cider. MICROWAVE, uncovered on P-10 for 4 minutes.

3. Strain into glasses or punch cups and serve hot.

MULLED WINE

All in One Bechamel Sauce

.........................................

American Easy to Cook Rice

.....................................

Apple and Blackberry Crumble

.................................

Apple and Onion Chutney

..........................................

Apple Pie

....................................................................

Aubergine

...................................................................

Bacon

...........................................................................

Baked Beans or Spaghetti on Tast................................ 7

Basmati Rice

..............................................................

Beans

..........................................................................

Beef and Pepper Goulash

...........................................

Black Eye Beans

........................................................

Bread and Butter Pudding

..........................................

Broccoli

......................................................................

Brown Rice

.................................................................

Brussel Sprouts

..........................................................

Cabbage

......................................................................

Canned Foods

...............................................................

9 Carrots

........................................................................

CaribbeanBananas

......................................................

Carrot and Coriander Soup

........................................

Cauliflower Cheese Bake

...........................................

Cauliflower

.................................................................

Celery

.........................................................................

Chicken and Mushroom Pie

.......................................

Chicken au Veronique

................................................

Chicken Casserole with Herby Dumplings

................

Chicken in Red Wine

.................................................

Chilli con Carne

.........................................................

Chocolate Creme Caramel

.........................................

Chocolate Fudge Cake

...............................................

Chick Peas

..................................................................

Chicken with Tarragon

...............................................

Chilled Foods

...............................................................

Cocoa

.........................................................................

Cod in cider

................................................................

Coffee

...........................................................................

7 Corn on the Cob

.........................................................

Corn on the Cob

.........................................................

Courgettes

..................................................................

Courgette Provençale

.................................................

Curried Parsnip Soup

.................................................

Dal

..............................................................................

Easy to Cook Brown Rice

..........................................

French-Style Roast Chicken

.......................................

Fried Egg

....................................................................

Frozen Foods

..............................................................

Gammon with Cumberland Sauce

.............................

Hummus

.....................................................................

Jam Suet Pudding

.......................................................

Kidney Beans

.............................................................

Lasagne

......................................................................

Lasagne

......................................................................

Leeks

..........................................................................

Liver Stroganoff

.........................................................

Lemon Curd

...............................................................

Lentils

.........................................................................

Lemon Meringue Pie

..................................................

Long Grain Rice

.........................................................

Macaroni

....................................................................

Macaroni Cheese

........................................................

Moussaka

...................................................................

Mushrooms

.................................................................

Mulled Wine

...............................................................

Omelette

.....................................................................

Orange Chocolate Mousse

.........................................

Orange Glazed Carrots

...............................................

Passion Cake

..............................................................

Pasta Shapes

...............................................................

Patry Foods................................................................. 10

Peas

............................................................................

32 Plum Jam

....................................................................

44 Pork and Apricot Casserole

........................................

26 Poached Egg

...............................................................

17 Poached Salmon Steaks

.............................................

19 Potatoes

......................................................................

32 Potatoes Dauphinoise

.................................................

34 Prawn Korma

..............................................................

20 Prawn Provencale

.......................................................

RECIPE INDEX

Quiche Lorraine

.........................................................

Raspberry Jam

............................................................

Ratatouille

..................................................................

Rich Shortcrust Pastry Case

.......................................

Roast Lamb with Roast Potatoes

...............................

Roast Potatoes

............................................................

Sausage Casserole

......................................................

Scrambled Eggs............................................................ 8

Shepherd’s Pie............................................................ 24

Shortcrust Pastry Case

................................................

17 Smoked Haddock Chowder

........................................

19 Spaghetti

.....................................................................

14 Spaghetti Bolognaise

..................................................

15 Spicy Lamb

................................................................

27 Spinach

.......................................................................

32 Spotted Dick

...............................................................

41 Stilton and Peacan Nut Stuffed Mushrooms

..............

12 Stir Fry Vegetables

.....................................................

35 Stuffed Jacket Potatoes

..............................................

34 Summer Pudding

........................................................

38 Syrup Pudding

............................................................

38 Sundries Tomato, Smoked Bacon and Mushroom Pizza

................................................... 36

Sweet and Sour Chicken

............................................

29 Swede and Turnip

.......................................................

32 Syrup Pudding

............................................................

Tagliatelle

...................................................................

14 Tagliatelle Carbonara

.................................................

16 Tea

..............................................................................

44 Three Fruit Marmalade

..............................................

43 Tomato and Basil Soup

..............................................

11 Turkey Curry

..............................................................

Vegetable and Black Eye Bean Lasagne

....................

35 Victoria Sandwich

......................................................

White Sauce

.................................................................

Daewoo KOC-991C User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual