John Lewis JLFSMW001 Instruction Manual

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JLFSMW001 Microwav e oven

Instruction manual

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John Lewis Partnership

171 Victoria Street London SW1E 5NN www.johnlewis.com

ACN Number

JLFSMW001

E00036C90BJ M0309-0

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

Important notice

Your oven is rated 1000 Watts (IEC). When using other cookbooks remember to adjust cooking times accordingly. The symbol below, which is displayed on your oven door, indicates the heating category for your oven when cooking or reheating convenience foods. Your oven is rated ‘E’, which is very efficient. It is therefore very important that you refer carefully to the packet instructions on convenience foods. Some packet instructions only display information for B or D rated ovens.

We therefore pro vide additional guidelines for reheating on pages 37-53 of this book. Always check the progress of the food as it cooks or reheats by simply opening the door and after checking the progress of the foods press start to continue the cooking time.

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

900W

The IEC (60705) power output (watts)

The heating category for small packs of food

Microwave symbol

Weight Capacity

½ oz 15g ½ tsp 3ml

1oz 25 g 1tsp 5 ml 2oz 50 g 1tbsp 15 ml 3oz 75 g ¼ pt 150 ml 4oz 100 g ½ pt 300 ml 5oz 150 g ¾ pt 450 ml 6oz 175 g 1 pt 600 ml 7oz 200 g 1pt ¾ 1 litre 8oz 225 g

9oz 250 g 10oz 275 g 11oz 300 g 12oz 350 g 13oz 375 g 14oz 400 g 15oz 425 g

1lb/16oz 450 g

Standard con v ersion chart

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Read carefully and keep for future reference

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

If the fuse cover is detachable, never use the plug with the cover omitted. If you require a replacement fuse, please contact the John Lewis branch from which you purchased your microwave.

How to replace the fuse

Open the fuse compartment with a screwdriver and replace the fuse.

If the fitted moulded plug is unsuitable for the socket outlet in your home then the fuse should be removed and the plug cut off and disposed of safely and an appropriate one fitted. There is a danger of severe electrical shock if the cut off plug is inserted into any 13 amp socket.

If a new plug is to be fitted, please observe the wiring code as shown opposite. If in any doubt, please consult a qualified electrician.

Warning: This appliance must be earthed

Important:

The wires in this mains lead are coloured in accordance with the following code: Green-and-yellow: Ear th. Blue: Neutral. Brown: Live.

Voltage and power

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

Do not immerse cord, plug or oven in water. Keep cord away from heated surfaces. Do not let cord hang over the edge of table or work top. Do not plug your oven in via an extension cable as this can be dangerous. It is important to plug the oven directly into a wall socket.

When this oven is installed, it should be easy to isolate the appliance from the electricity supply by pulling out the plug or operating a circuit breaker.

The back of the appliance heats up during use. Do not allow the cord to be in contact with the back of the appliance or cabinet surface.

Important safety instructions

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Important safety instructions

Unpacking your oven

1. Examine Y our Oven Unpack oven, remove all packing material, and examine the oven for any damage such as dents, broken door latches or cracks in the door. Contact the John Lewis branch from which you purchased your microwave immediately if unit is damaged. Do NOT install if unit is damaged.

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

3. Cord If the supply cord of this appliance is damaged, it must be replaced by the manufacturer or it’s service agent or a similarly qualified person in order to avoid a hazard.

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

Placement of your oven

1. Oven must be placed on a flat, stable

surface more than 850mm above floor level. For proper operation, the oven must have sufficient air flow. i.e. 5cm/2" at one side, the other being open; 15cm/6" clear over the top; 10cm/4" at the rear.

2. Do not place the microwave oven on a shelf directly above a gas or electric hob. This may be a safety hazard and the oven may be damaged.

3. Do not block air vents on the rear and bottom or top of the cabinet. Do not place any articles on the top of the oven over the vents. If air vents are blocked during operation, the oven may overheat. If the oven overheats, a thermal safety device will turn the ov en off. The oven will remain inoperable with blank display until it has cooled.

4. Do not use outdoors.

5. Oven is intended for countertop use only, it is not intended for built-in use, or for use inside a cupboard or cabinet.

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Important safety instructions

Using your oven

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

2. Only allow children to use the oven without supervision when adequate instructions have been given so that the child is able to use the oven in a safe way and understands the hazards of improper use. Ensure that children do not touch the hot outer casing after operation of the oven.

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

4. This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety. Children should be supervised to ensure that they do not play with the appliance.

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Important safety instructions

Care and cleaning of y our Mi c row ave ove n - important

It is essential for the safe operation of the oven that it is kept clean, and wiped out after each use. Failure to maintain the oven in a clean condition could lead to deterioration of a surface that could adversely affect the life of the appliance and possibly result in a hazardous situation.

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

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

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

4. If the Control Panel becomes dirty, clean

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

5. If steam accumulates inside or around the outside of the oven door, wipe with a soft cloth. This may occur when the microwave oven is operated under high humidity conditions and in no way indicates a malfunction of the unit or microwave leakage.

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

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

8. A steam cleaner is not to be used for

cleaning.

9. Keep air vents clean at all times. Check

that no dust or other material is blocking any of the air vents on the top, bottom or rear of the oven. If air vents become blocked this could cause overheating which would affect the operation of the oven and possibly result in a hazardous situation.

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1. Maintenance of your oven

When your ov en requires servicing. Please contact the John Lewis branch from which you purchased your microwave. It is hazardous for anyone other than a competent person to carry out any service or repair operation which involves the removal of a cover which gives protection against exposure to microwave energy.

Door seals

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

N.B.The appliance should be

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

Oven light

The oven lamp must be replaced by a service technician trained by the manufacturer. Do not attempt to remove the outer casing from the oven.

Selected spares and accessoreis

Please contact the John Lewis branch from which you purchased your microwave.

Two year service guarantee

Your John Lewis microwave is covered by our free service guarantee. This provides you with a repair service in the event of breakdown of any mechanical parts of your product for a period of two years. We provide the repair service without charge, up to a cost equal to the original purchase price paid for the product. All repair services are carried out by authorised service technicians. If your product is no performing satisfactorily; consult the fault finding guides within this instruction manual.

If the fault cannot be rectified following the advice and information contained within this manual then please call 0844 871 7771 to receive authorisation and arrange for repair. If we decide your product cannot be repaired, or is uneconomical to repair, we will replace it with the same model. Should that model no longer be available we will provide an alternative of equivalent specification and quality.

Important safety instructions

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Important information

Safety

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

Short cooking times

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

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

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

Important.

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

1. Small quantities of food

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

Never operate the oven without food inside on microwave

2. Foods low in moisture

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

3. Christmas pudding

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

4. Boiled eggs

Eggs in their shell and whole hard-boiled eggs should not be heated in microwave ovens since they may explode even after microwave heating has ended.

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Important information

5. Foods with skins

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

6. Liquids

Liquids and other foods must not be heated in sealed containers since they are liable to explode. When heating liquids, eg. soup, sauces and beverages in your microwa ve oven, over heating the liquid beyond boiling point can occur without evidence of bubbling.

This could result in a sudden boil over of the hot liquid. To prevent this possibility the following steps should be taken:

a) Avoid using straight-sided containers

with narrow necks. b) Do not overheat. c) Stir the liquid before placing the

container in the oven and again

halfway through the heating time. d) After heating, allow to stand in the

oven for a short time, stirring again

before carefully removing the

container. e) Microwave heating of beverages can

result in delayed eruptive

boiling, therefore care should be

taken when handling the

container.

7. Lids

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

8. Deep fat frying

Do not attempt to deep fat fry in your microwave oven.

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Important information

9. Meat thermometer

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

10.Paper, plastic

When heating food in plastic or paper containers, keep an eye on the o ven due to the possibility of ignition. Do not use wire twist-ties with roasting bags as arcing will occur.

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

11.Reheating

It is essential that reheated food is served “piping hot”.

Remove the food from the oven and check that it is “piping hot”, ie steam is being emitted from all parts and any sauce is bubbling. (If you wish you may choose to check the food has reached 72˚C with a food thermometer – but remember do not use this thermometer inside the microwave.)

For foods that cannot be stirred, eg lasagne, shepherds pie, the centre should be cut with a knife to test it is well heated through. Even if a manufacturer’s packet instructions have been follow ed always check the food is piping hot before serving and if in doubt return your food to the oven for further heating.

12.Standing time

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

13.Keeping your oven clean

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

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Important information

14.Fan motor operation

After using the microwave the fan motor may rotate for a few minutes to cool the electric components. This is normal and you can take out food even though the fan motor operates. You can continue using the oven during this time.

15.Utensils

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

16.Babies bottles and food jars

When reheating babies bottles always remove top and teat. Liquid at the top of the bottle will be much hotter than that at the bottom and must be shaken thoroughly before checking the temperature. The lid must also be removed from babies food jars, the contents must also be stirred or shaken before the temperature is checked. This should be carried out before consumption in order to avoid burns.

17.Arcing

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

18.Maximum weight on turntable

The maximum weight that can be placed on the turntable is 4 Kg (8 lb 4 oz) (this includes total weight of food and dish).

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Contents

Safety information 1-10 Parts of your oven 11-12 Microwaving principles 13 General guidelines 14-17 Control panel 18 Starting your oven 19 Setting the clock 20 Microwave cooking/ Defrosting 21 Delay/stand feature 22-23 Quick reheat 24 Microwave cooking and 24 defrosting

Guide to use the instruction manual.

the following symbols will be found in the text guide you throughout the instructions:

Auto weight defrost 25-26 Defrosting guidelines 27-29 Auto weight programs 30-34 Cooking and reheating guidelines 35-36 Reheating charts 37-54 Recipes 55-104 Q and A 105 Technical specifications 106 Disposal Information 107

Safety instructions

Hints and tips

Environmental information

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1. Do not operate the oven without the roller ring and glass turntable in place.

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

3. If glass turntable is hot, allow to cool before cleaning or placing in water.

4. Do not cook directly on glass turntable. Always place food in a microwave safe dish. The only exception to this is when cooking jacket potatoes or Auto program jacket potatoes.

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

6. The glass turntable can rotate in either direction. The maximum weight that can be placed on the turntable is 4 Kg (8 lb 14 oz) (this includes total weight of food and dish).

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

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

P arts of your oven

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P arts of your oven

1) Glass turntable

The glass turntable and roller ring are the only accessories used for microwave cooking.

2) External air vents

3) See-through oven window

4) Door safety lock system

5) Roller ring

1.The roller ring and oven floor should be cleaned frequently to prevent excessive noise.

2.The roller ring must always be used together with the glass turntable for cooking.

6) Control panel

7) Door release pad

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

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Micr o wa ving principles

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

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

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

Reflection

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

Transmission

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

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

2 -2 inches (4-5 cm) and as heat

spreads through the food by conduction, just as in a traditional oven, the food cooks from the outside inwards.

Important notes

The dish used to cook or reheat the food will get warm during cooking, as the heat conducts from the food. Even in micro waving, oven gloves are required! Microwaves cannot pass through metal and therefore metal cooking utensils can never be used in a microwave, for cooking on microwave only

Foods not suitable for cooking by microwave only

Yorkshire Puddings, Souffles, Double Crust Pastry Pies. Because these foods rely on dry external heat to cook correctly, do not attempt to cook by micro wave. Foods that require deep fat frying cannot be cooked either.

Standing time

When a microwave oven is switched off, the food will continue to cook by conduction – NOT BY MICROWAVE ENERGY. Hence STANDING TIME is very important in microwaving, par ticularly for dense foods i.e. meat, cakes and reheated meals. (Refer to page 8.)

Boiled eggs

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

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General guidelines

Standing time

Dense foods e.g. meat, jacket potatoes and cakes, require a standing time (inside or outside of the oven) after cook ing, to allow heat to finish con ducting to cook the centre completely.

G Meat joints – Stand 15 mins. wrapped

in aluminium foil.

G Jacket potatos – Stand 5 mins.

wrapped in aluminium foil.

G Light cakes – Stand 5 mins. before

removing from dish.

G Rich dense cakes – Stand 15-20 mins. G Fish – Stand 2-5 mins. G Egg dishes – Stand 2-3 mins. G Precooked conveinience foods –

Stand for 5 mins.

G Plated meals – Stand for 2-5 mins. G Vegetables – Boiled potatoes benefit

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

G Defrosting – It is essential to allow

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

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

Piercing

The skin or membrane on some foods will cause steam to build up during cooking. These foods must be pierced or a strip of skin should be peeled off before cooking to allow the steam to es cape. Eggs, potatoes, apples, sausages etc, will all need to be pierced before cooking. Do not attempt to boil eggs in their shells.

Moisture content

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

Cling film

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

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General guidelines

Dish size

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

Quantity

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

Spacing

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

Shape

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

Density

Porous airy foods heat more quickly than dense heavy foods.

Covering

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

Arranging

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

Starting temperature

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

Turning and stirring

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

Liquids

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

Checking foods

It is essential that food is checked during and after a recommended cooking time, even if an AUTO PROGRAM has been used (just as you would check food cooked in a conven tional oven). Return the food to the oven for further cooking if necessary.

Cleaning

As microwaves work on food particles, keep your oven clean at all times. Stubborn spots of food can be removed by using a branded oven cleaner, sprayed onto a soft cloth, always wipe the oven dry after cleaning. Avoid any plastic parts and door area. Please refer to page 4 for more details.

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General guidelines

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

Testing dishes for suitability

When unsure that a cooking con tainer is suitable for use in your microwave, check by the follow ing test:

1. Fill a microwave safe measur ing jug with 300ml (

2 pt) cold water.

2. Place it on the glass turntable along side the dish to be tested. If the dish you are testing is a large dish, then stand the measur ing jug on top of the empty dish.

3. Heat on HIGH power for 1 minute.

Result

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

N.B. This test does not apply to plastic or metal based con tainers e .g. Cast-iron cookware style dishes, which should not be used as they are cast iron covered with enamel.

Quick check guide to cooking utensils

Oven glass

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

China and ceramic

Everyday glazed china plates, saucers, bowls, mugs and cups can be used if they are heat resis tant. Porcelain and ceramic are also ideal. Fine bone china should only be used for reheating for short periods, otherwise the change in tempera ture may crack the dish or craze the finish. Do not use dishes with a metal rim or pattern. Do not use jugs or mugs with glued handles, since the glue can melt in a microwave.

Potter y, earthenware, stoneware

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

Foil/metal containers

Never Attempt to Cook in Foil or metal con tai ners – the microwaves cannot pass through and the food will not heat evenly – this may also damage your oven. Small items in shallow foil containers can be reheated in the microwave, but take care that contai ners do not touch the oven walls or door. Use wooden kebab sticks instead of metal skewers. Do not re-use foil containers as they may become dented or damaged and arcing may accur.

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General guidelines

Plastic

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

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

Paper

Plain white absorbent kitchen paper (kitchen towel) can be used for covering blind pastry cases and for cover ing bacon to prevent splattering. FOR SHORT COOKING TIMES ONLY. NEVER RE-USE A PIECE OF KITCHEN TOWEL. ALWAYS USE A FRESH PIECE OF PAPER FOR EACH DISH.

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

Wicker, Wood, Straw Baskets

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

Cling film

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

Roasting bags

Roasting bags are useful when slit up one side to tent a joint for roasting by power and time. Do not use the metal twists supplied.

Aluminium foil

Small amounts of smooth aluminium foil can be used to SHIELD joints of meat during defrosting and cook ing, as the microwaves cannot pass through the foil, this prevents the parts shielded from overcook ing or over de frost ing. Take care that the foil does not touch the sides or roof of the oven, as this may cause arcing and damage your oven.

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7 8

Contr ol panel

Beep sound:

A beep sounds when a pad is pressed. If this beep does not sound, the setting is incorrect. When the oven changes fr om one function to another, two beeps sound. After completion of cooking, five beeps sound.

(1) Display window (2) Time pads (3) Auto weight microwave programs (4) Auto weight defrost programs (5) Microwave power setting (6) Quick reheat pad (7) Delay/stand pad:

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

(8) Clock pad:

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

colons flashing.

(9) lb/oz conversion pad (10) Weight selection pads (11) Stop/cancel pad:

Before cooking:

one press clears your instructions.

During cooking:

one press temporarily stops the

cooking program. Another press

cancels all your instructions and the

time of day will appear in the display.

(12) Start pad:

Press to start operating the oven. If

during cooking the door is opened or

Stop/Cancel Pad is pressed once, Start

Pad has to be pressed again to continue

cooking.

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Let’s start to use your oven

1 Plug in

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

2 Press clock pad

Set clock as a 12hr clock. Set time using time pads. Press clock pad again. (See page 20 for details).

3 Demonstration mode

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

4 Select power

For example - press HIGH

5 Press time pad

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

6 Press start pad

The time will be displayed in the window and count down. The oven will beep at the end of the cooking program. Check that the letter D appears in the display window, to confirm no microwave power is being produced, and it is safe to use the oven without any food. To cancel the demonstration mode press the clock pad a further three times.

7 Child lock

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

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Setting the clock

1) Press clock pad

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

Press time pads

Enter time of day by pressing Time Pads. Use minute pads to set the hours and second pads to set the minutes. Set as 12 hr clock.

Press clock pad

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

N.B.

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

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

3. This is a 12 hour clock.

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Micr o wa v e cooking and defr osting

Power Level Wattage

High 900 W Defrost 270 W Medium 600 W Low 440 W Simmer 250 W

3) Select cooking time.

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

4) Press start.

1) Press the pad with the power you

require.

2) Press the pad until the power you require appears in the display window.

Page 25

Using the dela y/stand featur e

1) Set the desired cooking program, by selecting power level and time required.

Then press the stand pad.

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

Press start pad. Cooking program will commence after which the standing time will count down.

The delay/stand pad is used as a timing pad either before, during or after a cooking program.

When the delay/stand pad is selected with a time, there is no microwave power in the oven during this time.

To set a standing time:

Page 26

Using the dela y/stand featur e

To set a delay start:

Press the delay pad.

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

3) Set the desired cooking program, by selecting power level and time required.

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

2. Delay start cannot be used before an auto program.

3. If the delay stand pad is pressed three times, this will turn off the auto guide system.

“Operation guide off” will appear once. The words will stop scrolling in the displa y window. To turn the auto guide back on, press the delay/stand pad three times. “Operation guide on” will appear, and then the words will scroll again.

Press start pad. Cooking program will commence after which the standing time will count down.

Page 27

Quick reheat

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

Micr o wa v e cooking and defr osting

Accessory to use

Two stage cooking:

eg. High power 10 minutes followed by simmer power 20 minutes; select high power and program 10 minutes then select second power (Simmer) with second cooking time (20 minutes) then press start.

Three stage cooking:

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

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

Do not place food directly onto the turntable except in the case of Jacket Potatoes or Auto Program Jacket Potatoes.

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

Press the Pad.

Select Cooking time then press start.

Page 28

Auto weight defr ost

3) Enter the weight by pressing the up and

down pads. The “up” pad will star t with the minimum weight for each food.

4) Press Start.

1) Select the desired program by pressing

pad. Press “defrost” pad once, twice or three times to select food.

2) Press to select g or lb and oz.

Program Weight range Suitable foods

1 Bread 100 - 800g (4oz - 1lb 12oz)

Bread and rolls. Turn at beep.

2 Meat items 200 - 1200g (7oz - 2lb 10oz) Small pieces of meat, minced meat,

chicken portions, steaks, chops. Turn at beeps.

3 Meat joints 400 - 2000g (14oz - 4lb 6oz) Whole chicken, meat joints. Turn at beeps

and shield.

Page 29

Auto weight defr ost

This feature allows you to defrost minced meat, chops, chicken portions, meat joints and bread. The defrost pad should be pressed to select the correct category and then enter in the weight of the food in grams or pounds and ounces using the appropriate pads (See page 25). Foods should be placed in a suitable dish, whole chickens and joints of meat should be on an upturned saucer or on a rack. Chops, chicken portions and slices of bread should be placed in a single layer. It is not necessary to cover the foods.

The quick defrost function has been developed to give you a quick and even defrost. The system uses a random sequence of pulsing microwave energy which speeds up the defrosting process. During the program the oven will beep to remind you to check the food.

IT IS ESSENTIAL THA T Y OU TURN AND STIR THE FOOD FREQUENTLY AND SHIELD IF NECESSARY. (See page

27).

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

Category 1 - BREAD

The Bread Program is suitable for defrosting small items e.g. rolls, buns and slices of bread which are required for immediate use. Small items may feel warm immediately after defrosting. Loaves can also be defrosted on this program but these will require standing time to allow the centre to thaw out. Standing time can be shortened if slices are separated and buns and loaves cut in half. Items should be turned halfway during defrosting. THIS PROGRAM IS NOT SUITABLE FOR CREAM CAKES OR DESSERTS eg. cheesecake.

Category 2 -

MEAT ITEMS (MINCE/CHOPS/CHICKEN PORTIONS) It is necessar y for mince to be broken up frequently during defrosting and this is best carried out in a large shallow dish. Chops and chicken portions should be arranged in a single layer and turned frequently.

CATEGORY 3 - MEAT JOINTS/WHOLE

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

Page 30

Defr osting guidelines

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

For this reason a defrost program alternates between a defrost power and a standing time. The name for this type of

defrost is cyclic and during the standing stages there is not any microwave power in the oven, although the light will remain on and the turntable will turn. The automatic stand times ensure a more even defrost but it is still necessary to allow for standing time before use. Place foods in a suitable container. Meat joints and chickens should be placed on an upturned saucer or on a plastic rack if you have one.

1 Check foods during defrosting. Foods

vary in their defrosting speed.

2 It is not necessary to

cover the food.

3 Always turn or stir the

food especially when the oven “beeps’’. Shield if necessary (see point 5).

4 Minced meat/chops/chicken por tions

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

5 Shielding prevents food cooking. It is

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

6 Allow standing time so

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

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

8. Chickens and joints of meat will require shielding during defrosting.

9. Turn dense foods and meat 2-3 times during defrosting.

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

Tips

Page 31

Defr osting foods using defr ost po w er and time

The times given below are a guideline only. Always check the progress of the food by opening the oven door and then re-starting. For larger quantities adjust times accordingly. Food should not be covered during defrosting.

Beef/Lamb/Pork Joint 14-16 mins.

450g (1lb)

Place in a suitable dish or on

an upturned saucer or use a

rack. Turn 3-4 times. Shield.

60 mins.

Minced Beef 12 mins.

450g (1lb)

Place in a suitable dish.

Break up and turn 3-4 times.

15 mins.

Chops 10 mins.

450g (1lb)

Place in a suitable dish in a

single layer. Turn twice .

Shield if necessary.

15 mins.

Sausages 12 mins.

450g (1lb)

Place in a suitable dish in a

single layer.

15 mins.

Bacon 6-7 mins.

450g (1lb)

Place in a suitable dish in a

single layer.

Turn twice . Shield if

necessary.

10 mins.

Stewing Steak 12 mins.

450g (1lb)

Place in a suitable dish.

Break up frequently.

15 mins.

Chicken 13 mins.

450g (1lb)

Place in a suitable dish on an

upturned saucer or use a

rack. Turn 3-4 times. Shield.

60 mins.

Chicken Portions 10-12 mins.

450g (1lb)

Place in a suitable dish in a

single layer. Turn twice . Shield

if necessary.

30 mins.

Meat

Defrosting time

Method

Standing time

Page 32

Defr osting foods using defr ost po w er and time

Whole

Fillets/steak

Prawns

9-10 mins. 450g (1lb)

7-8 mins.

450g (1lb)

6-7 mins.

450g (1lb)

Place in a suitable dish. Turn

Twice . Shield.

Place in a suitable dish. Turn

twice, separate if necessar y.

Place in a suitable dish. Stir

twice during defrosting.

15 mins.

10 mins.

Bread sliced

Slice of bread

Pastry

5 mins.

400g (14oz)

30 sec.

30g (1oz)

mins.

450g (1lb

Place on the turntable.

a piece of kitchen paper.

Place on a plate. Turn over

half way.

10 mins.

30 mins.

10-15 mins

Soft fruit

6-7 mins.

450g (1lb)

Place in a suitable dish.

Stir twice during

defrosting.

10 mins.

Defrosting time

method

Standing time

Fish

General

Page 33

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

Auto weight r eheat / cook pr o grams

3) Enter the weight by pressing the up and

down pads. This is the weight of the food.

4) Press Start.

1) Select the desired auto weight program,

by pressing the pad. The pad can be pressed once or twice to select one of the two programs available.

2) Press to select grams or pounds and ounces.

Guidelines for use

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

1. Only cook foods within the weight ranges described (see appropriate table for your oven on next page).

2. Only use the accessories as indicated on page 32-34.

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

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

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

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

Page 34

Minimum/maximum w eights to use on auto weight pr o grams

Program Minimum Maximum

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

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

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

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

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

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

Jacket potatoes 200g (7oz) 1500g (3lb 5oz)

Boiled potatoes 200g (7oz) 1000g (2lb 2oz)

Page 35

Auto weight cook pr o grams

Auto Programs must only be used for the foods described below. Place food off centre, unless stated otherwise.

1 Curry

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

2 Chinese style

This program is for reheating a chilled chinese style convenience meal that can be stirred. Foods must be in a suitable single section microwaveable container* and have the film pierced. Place on the turntable, press the pad twice. Enter the weight then press start. Stir halfway. Allow to stand for 1 minute. Ensure food is piping hot. Stir again before serving.

3 Pasta

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

* Important note:

Meals in bowl shaped containers may require extra cooking time.

Page 36

Auto weight cook pr o grams

Auto Programs must only be used for the foods described below. Place food off centre, unless stated otherwise.

4 Casserole

This program is for reheating a chilled casserole style convenience meal that can be stirred. Foods must be in a suitable single section microwaveable container* and have the film pierced. Place on the turntable, press the pad twice. Enter the weight and press start. Stir halfway. Allow to stand for 1 minute. Ensure food is piping hot. Stir again before serving. Note: Meals with large pieces of meat may require longer cooking.

5 Fresh veg

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

6 Fresh fish

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

* Important note:

Meals in bowl shaped containers may require extra cooking time.

Page 37

Auto weight cook pr o grams

Auto Programs must only be used for the foods described below. Place food off centre, unless stated otherwise.

7 Jacket potatoes

To cook jacket potatoes choose medium sized potatoes 200-250g (7-9oz). Wash and dry and prick with a fork several times. Arrange around edge of turntable. Press pad once. Enter weight. Press start. Do not cover. After cooking, wrap in foil and stand for 5 mins.

8 Boiled Potatoes

Cut into even size pieces, arrange in a single layer. For weights below 500g (1lb) add 6tbsp (90ml) water. For large weights add 150ml ( 1/4 pt) water. Cover with pierced cling film or a lid. Press the pad twice. Enter the weight and press start.

Page 38

Cooking and reheating guidelines

Most foods reheat very quickly in your oven microwave by high power. Meals can be brought back to serving temperature in just minutes and will taste freshly cooked. Always check food is piping hot and return to oven if necessary.

As a general rule, always cover wet foods, e.g. soups, casseroles and plated meals. Do not cover dry foods e.g. bread rolls, mince pies, sausage rolls etc. The charts on pages 37-53 show you the best way to cook or reheat your favourite

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

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

When is food reheated?

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

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

If you cannot find the equivalent food in the chart then choose a similar type and size listed and adjust the cooking time if necessary.

Page 39

Cooking and reheating guidelines

Mince pies - Caution

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

Christmas puddings and liquids

- Caution

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

Do not leave unattended. Do not add extra alcohol.

Babies bottles - Caution

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

See page 38 for details.

Plated meals

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

Canned foods

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

Soups

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

Casseroles

Stir halfway through and again at the end of heating.

WE DO NOT RECOMMEND THAT YOU USE YOUR MICROWAVE TO STERILISE BABIES’ BOTTLES. If you have a special microwav e steriliser we urge extreme caution, due to the low quantity of water involved. It is vital to follow the manufacturers instructions implicitly.

Page 40

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

900W

The IEC (60705) power output (watts)*

The heating category for small packs of food

Microwave symbol

Reheating charts

Heating category

Your oven is heating category E and this is displayed on the front of your oven door. The information on this label will assist you in using new instructions on f ood packs to enable you to program the best heating time in your oven. *1000 Watts IEC (60705) is achieved

by using the quick reheat pad, see page 24 for details.

Page 41

Food Weight /

quantity

Power level Time to select

(approx)

Instructions /

guidelines

Babies bottles - Caution

For 7-8 fl.oz of milk from fridge temperature, remove top and teat. Heat on HIGH Power for 25-30 secs. Check carefully. For 3 fl.oz of milk from fridge temperature, remove top and teat. Heat on HIGH Power for 10-15 secs. Check carefully. N.B. Liquid at the top of the bottle will be much hotter than at the bottom of the bottle and must be shaken thoroughly before checking the temperature. Milk or formula must always be tested carefully befor e feeding a baby.

Bread - precooked - fresh - N.B breads reheated by microwave will have a soft base

Croissants

Rolls

2 High 15-20 secs 4 High 30-40 secs 1 High 15 secs 4 High 30-40 secs

Place in a

microwave safe

bowl on turntable.

Cover.

Baked beans

Ravioli in sauce

225 g Quick reheat 1 min. 40 secs. 420 g Quick reheat

3 mins -

3 mins. 30 secs

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

Place in a

microwave safe

bowl on turntable.

cover.

Macaroni cheese

Spaghetti bolognese

225 g Quick reheat 2 mins. 210 g High 2 mins.

430 g High 4 mins.

Spaghetti in tomato sauce

430 g Quick reheat 1 min. 40 secs.

Chilli con carne 410 g High 3 mins. 30 secs Hot dogs (drained) 415 g High 2 mins. 30 secs Meat balls

418 g

High 4 mins. 30 secs Minced beef and onion 392 g High 4 mins. Stewed steak 405 g High 4 mins.

Place in a

microwave safe

bowl on turntable.

Cover.

Cream of tomato 425 g High

3 mins. 30 secs. -

4 mins.

Minestrone 300 g Quick reheat 2 mins.

Place in a

microwave safe

bowl on turntable.

Cover.

Points for checking.Always check that food is piping hot after reheating in the microwave. If unsure return to

oven. Foods will still require a STAND TIME, especially if they cannot be stirred. The denser the food the longer the stand time.

Reheating charts

Place in a

microwave safe

bowl on turntable.

Cover.

Canned beans, pasta

Canned meat

Canned soups

Page 42

Food Weight /

quantity

Power level

Time to

select

(approx)

Instructions /

guidelines

Canned puddings

Creamed rice

425 g High 2 mins - 2 mins.

30 secs

624 g High 3 mins

Place in a

microwave safe

bowl on turntable.

Cover.

Sweetcorn

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

Carrots, whole

410 g High 3 mins. Mushrooms, whole 300 g High 2 mins. Peas, mushy

440 g

High 2 mins - 3 mins Peas, garden 550 g High 2 mins. 30 secs Potatoes, new 820 g High 5 mins.

Place in a

microwave safe

bowl on turntable.

Cover.

Tomatoes, whole 400 g High 3 mins.

Custards

425 g High 2 mins

Sponge puddings

300 g High 2 mins

Canned veg - drain where appropriate

Slice

150 g High 30 secs. Small 450 g High 2 mins. Medium

900 g

High 3 mins.

Large 1.1 kg High 3 mins. 30 secs

Place in a

microwave safe

dish on turntable.

Cover.

Place in a microwave

safe mug on

turntable. Stir, be-

fore, during and

after reheating.

Cover.

1 mug

235 ml Medium 2 mins.

1 jug 600 ml Medium 4 mins. 30 secs

Reheating charts

Points for checking. Always check that food is piping hot after reheating in the microwave. If unsure return to

oven. Foods will still require a stand time, especially if they cannot be stirred. The denser the food the longer the stand time.

Place in a

microwave safe

mug on turntable.

Cover. Stir, before,

during and after

reheating.

1 mug

235 ml High 2 mins.

2 mugs

470 ml High 3 mins. 30 secs

3 mugs

705 ml High 4 mins. 30 secs

4 mugs

940 ml High 6 mins.

Drinks - coffee

Drinks - milk

Christmas pudding - overheating may cause pudding to ignite

Page 43

Food Weight /

quantity

Power level

Time to

select

(approx)

Instructions /

guidelines

Casserole for 2 500 ml High 3 mins.

Casserole for 4 1 kg High 10 mins.

Bolognese sauce

250 g High 2 mins.

1 kg High 8 mins.

Place in a

microwave safe

dish on turntable.

Cover.

Cooked spaghetti 100 g High 1 mins.

Macaroni cheese

225 g High 3 mins.

1 kg High 8 mins.

Place in a

microwave safe

dish on turntable.

Cover.

Beef and onion pie 155 g High 1-2 mins. Chicken pie 480 g High 4-5 mins. Cornish pastie

200 g (1)

High 2-3 mins. Quiche 400 g (1) High 3-4 mins. Samosas 140 g (4) High

1-2 mins.

Steak and kidney pie 550 g (1) High

6-6 mins. 30 secs.

Steak and kidney pie

250 g (1)

High

2-2 mins. 30 secs.

Sausage rolls 260 g (4) High

1 min. 30 secs-

2 mins.

Spring roll 230 g (6) High 1-2 mins Christmas mince pies

90 g (2) High 10-20 secs.

Place on a

microwave safe

plate on turntable.

Do not cover.

Child size

1 High 3 mins. 2 High 5 mins.

Adult size

1 High 4-5 mins. 2 High 5-6 mins.

Pleated meals - homemade - chilled

Place on a

microwave safe

plate on turntable.

Cover.

Reheating charts

Points for checking.Always check that food is piping hot after reheating in the microwave. If unsure return to

oven. Foods will still require a stand time, especially if they cannot be stirred. The denser the food the longer the stand time.

Pasta

Homemade Meat Dishes

Pastry products - precooked - N.B pastries reheated by microwave will hav e soft base.

Page 44

1 portion High 1 min.

4 portions High 5 mins.

Apple pie 500 g High 4 mins.

Baked apple - 1 175 g High

30 secs. - 1 min.

Bread and butter pudding

340 g

High 2-3 mins.

Fruit crumble 400 g High 4 mins.

Fruit pie, individual

1 Quick reheat 10-15 secs. 4 Quick reheat 30-40 secs.

Milk pudding for 1 High 50 secs.

Milk pudding for 4 High 3 mins. 40 secs.

Use a large bowl on turntable. stir

during cooking.

Food Weight /

quantity

Power level

Time to

select

(approx)

Instructions /

guidelines

Puddings and desserts N.B transfer food from foil containers to a smaller sized

Place in a

microwave safe

bowl on turntable.

Do not cover.

Reheating charts

Points for checking. Always check that food is piping hot after reheating in the microwave. If unsure return to

oven. Foods will still require a stand time, especially if they cannot be stirred. The denser the food the longer the stand time.

Porridge

Page 45

Reheating charts

Food Weight /

quantity

Power level

Time to

select

(approx)

Instructions /

guidelines

Puddings and desserts N.B Transfer food from foil containers to a similar sized microwave safe dish

Rice pudding

500 ml High

2 mins. 30 secs.

Pancakes, filled

1 High 45-60 secs. 2 High 1 min. 30 secs.

Place in a

microwave safe

dish on turntable.

Cover.

Cauliflower cheese 450 g High 7 mins.

Cottage pie

190 g High 3-4 mins. 600 g High 6-8 mins.

Hot and spicy wings 700 g High 6-7 mins. Lasagne 300 g High 5-6 mins.

Onion bhajis

Pakora and felafel

200 g (6) High 1-2 mins.

Vegetable bake

454 g High 6-8 mins.

Place on a

microwaveable safe

plate or rack on

turntable. Do not

cover.

Lasagne

400 g High 5 mins. then

rest for 1 min.

then High 4 mins.

Salmon crumble

300 g High 3 mins. then

rest for 1 min.

then High 3-4 mins.

Shepherd’s pie

460 g High 6 mins. then

rest for 1 min.

then High 4-5 mins.

Purchased convenience foods - chilled N.B transfer food from foil container to a similar sized microwave safe dish. Plastic dishes designed for microwave and conventional ovens may be used with care.

Place on turntable.

Do not cover.

Purchased convenience foods - frozen N.B transfer food from foil container to a similar sized microwave safe dish. Plastic dishes designed for microwave and conventional ovens may be used with care.

Points for checking. Always check that food is piping hot after reheating in the microwave. If unsure return to

oven. Foods will still require a stand time, especially if they cannot be stirred. The denser the food the longer the stand time.

Page 46

Savoury sauces

300 ml High 2 mins.

Custard

300 ml High 1 min. 30 secs. 600 ml High 3 mins.

Use a large bowl on turntable. Stir

during cooking.

Jacket potato 250 g High 1 min.

Food Weight /

Quantity

Power Level

Time to

Select

(approx)

Instructions /

Guidelines

Reheating charts

Green vegetables

100 g High 1 min. 30 secs. 225 g High 2 mins.

Mashed potato 350 g Medium 7-8 min.

Root vegetables

100 g High 1 min. 225 g High 1 min. 30 secs.

Place in a

microwave safe

bowl on turntable.

Do not cover.

Vegetables

Points for checking. Always check that food is piping hot after reheating in the microwave. If unsure return to

oven. Foods will still require a STAND TIME, especially if they cannot be stirred. The denser the food the longer the stand time.

Sauces

Page 47

Cooking charts

Rump 350 g (2) Medium 6-8 mins.

Rashers

200 g (8) High 4-5 or 45 secs

per rasher

210 g (4) High 4-5 mins.

Place on mi-

crowave safe rack

or plate on

turntable and

cover with kitchen

towel to minimise

splatter

Food Weight /

quantity

Power level

Time to

select

(approx)

Instructions /

guidelines

Bacon - from raw.

Black eyed beans

225 g High 10 mins.

then Simmer 25-30 mins.

Sirloin 400 g (2) Medium 7-9 min.

Place on

microwave safe

rack or plate on

turntable.

Steaks

Chick peas

225 g High 10 mins.

then Simmer 40 mins.

Red kidney beans

225 g High 15 mins.

225 g then Simmer 40 mins.

Use 600 ml (1pt) boiling water in a

large bowl. Cover.

Use 600 ml (1pt) boiling water in a

large bowl. Cover.

Must boil for at

least 12 minutes

to destroy toxic

enzymes.

Place on

microwave safe

rack or plate on

turntable.

Points for checking. Always check that food is piping hot after reheating in the microwave. If unsure return to

oven. Foods will still require a STAND TIME, especially if they cannot be stirred. The denser the food the longer the stand time.

Medium Rare Medium 11-14 mins

per 450 g

(1lb)

Place on upturned saucer in

flan dish or drip tray. Cover.

Place on turntable. Turn joint

over halfway during cooking.

Drain off fat during cooking

Beef - Joints from raw - Caution: Hot fat! Remove dish with care. For guidelines see Meat chapter.

Beans and pulses - should be pre-soaked (except lentils)

Lentils 225 g Medium power 10-15 mins.

Beef - steaks from raw - Caution: hot fat! remove dish with care.

Page 48

Food Weight /

quantity

Power level

Time to

select

(approx)

Instructions /

guidelines

Beefburgers - fresh from raw - Caution: hot fat! remove dish with care.

227 g (2) Medium 3-4 min.

335 g (6) Medium 6 min.

Breasts, boneless 595 g Medium 12-14 min. Drumsticks 900 g (8) Medium 12-14 min.

Quarters 1.2 Kg (4) Medium 20 min.

Place on

microwave safe

rack or plate on

turntable. Cover.

Whole Medium 9-10 per 450 g

(1 lb)

Place on

upturned saucer

breast side down

in flan dish or drip

tray. Cover. Place

on turntable. Turn

chicken over

halfway.

Place on

microwave safe

rack or plate on

turntable. Cover.

Place on

microwave safe

rack or plate on

turntable. Cover.

Beefburgers - frozen from raw - Caution: hot fat! remove dish with care.

Chicken from raw - caution: hot fat! remove dish with care.

Cooking charts

Points for checking.Always check that food is piping hot after reheating in the microwave. If unsure return to

oven. Foods will still require a STAND TIME, especially if they cannot be stirred. The denser the food the longer the stand time.

Page 49

Food Weight /

quantity

Power level

Time to

select

(approx)

Instructions /

guidelines

Water

Egg

45 ml

High

Medium

50 secs. 30 secs.

Water

Egg

90 ml

High

Medium

1 1

Water

Egg

135 ml

High

Medium

1 min. 30 secs. 1 min. 30 secs.

Water

Egg

180 ml

High

Medium

1 min. 50 secs.

1 Egg High

High

30 secs. 20 secs.

2 Eggs High

High

50 secs. 30 secs.

3 Eggs High

High

1 min. 20 secs.

30 secs.

Fillets 450 g (3) High 3-4 mins.

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

Add egg

(medium sized)

Pierce yolk and white.

Cover.

Cook for 2nd cooking time.

Then leave to

stand for 1 min.

dd 1 tbsp of milk

for each egg used.

dd egg (medium

sized)

Beat eggs, milk

and knob of butter together.

Cook for 1st

cooking time then stir.

Cook for 2nd cooking time then stand for 1 min.

Place on

microwave safe

rack or plate on

turntable.

Points for checking.Always check that food is piping hot after reheating in the microwave. If unsure return to

oven. Foods will still require a STAND TIME, especially if they cannot be stirred. The denser the food the longer the stand time.

Cooking charts

Eggs - poached.

Eggs - scrambled.

Fish - fresh from raw - For guidelines see fish chapter page 61.

Steaks 350 g (2) High 3-4 min.

Whole 280 g (1) High 3-4 min.

Page 50

Food Weight /

quantity

Power level

Time to

select

(approx)

Instructions /

guidelines

Fish fingers 210 g (8) High 4-5 mins.

Haddock fillets 380 g (4) High 7-8 mins. Whole 450 g (2) High 10-12 mins.

Place on

microwave safe

dish. Add 30 ml

liquid. Cover.

Place on

microwave safe

dish. Do not cover.

Apples - poached 450 g High 6 mins.

Apples - stewed 450 g High 5 mins.

Peaches - poached 450 g High 4-5 mins.

Pears - poached 450 g High 5-6 mins.

Plums - poached 450 g High 8 mins. Plums - stewed 450 g High 8-10 mins.

Rhubarb - stewed 450 g High 5 mins.

Add 300 ml (half

pt) water. Only half

fill dish. Cover.

Add 300 ml (half

pt) water. Only half

fill dish. Cover.

Add 30 ml (2tbsp) of water. Only half

fill dish. Cover.

Only half fill dish.

Cover.

Only half fill dish.

cover.

Points for checking.Always check that food is piping hot after reheating in the microwave. If unsure return to

oven. Foods will still require a STAND TIME, especially if they cannot be stirred. The denser the food the longer the stand time.

Cooking charts

Boil in a bag 170 g (1) Defrost

then stand

then medium

4 mins. 2 mins. 6 mins.

Fish - fresh from raw - For guidelines see fish chapter page 61.

Place bag sauce side down on a microwave safe

plate. Slash top of

bag with a knife.

Fruit - peel, slice, chop into even sized pieces. Place in shallow microwave safe dish.

Page 51

Food Weight /

quantity

Power level

Time to

select

(approx)

Instructions /

guidelines

Lamb - from raw - caution: hot fat! remove dish with care. For guidelines see meat chapter page 67.

Chops, cutlets 425 g (4) Medium 6-7 mins.

Chops, loin 600 g (4) Medium 7-8 mins.

Place in a

microwave safe

dish or rack on

turntable. Cover.

Joints Medium 12-13 mins. per

450 g (1 lb)

Place on upturned

saucer in

microwave safe

dish or drip tray.

Cover. Place dish on turntable. turn joint over halfway

during cooking.

Drain off fat during

cooking

Twists 225 g High 8-10 mins.

Macaroni 225 g High 10-12 mins.

Spaghetti 225 g High 8 mins.

Lasagne 225 g High 6-8 mins.

Tortellini 225 g High 12 mins. Tagliatelli 225 g High 8-9 mins. Spaghetti (quick cook) 225 g High 5-7 mins.

Pasta shapes (quick cook) 225 g High 6-7 mins.

Use 1 litre (1

pt)

boiling water. Add

15 ml oil. Cover.

Stir halfway.

Shortcrusts flan case 23 cm (9”) High 3-4 mins. Prick base of pastry

chill well. Lay piece of kitchen towel in

base. Place on

turntable.

Cooking charts

Points for checking. Always check that food is piping hot after reheating in the microwave. If unsure return to

oven. Foods will still require a STAND TIME, especially if they cannot be stirred. The denser the food the longer the stand time.

Pasta - place in a large 2 litre (4 pint) microwave safe bowl.

Pastry - uncooked

Page 52

Cooking charts

Food Weight /

quantity

Power level

Time to

select

(approx)

Instructions /

guidelines

Thin and crispy 400 g High 4-5 mins.

Deep pan 475 g High 4-6 mins.

Place on heatproof

plate on turntable.

Do not cover.

Pizza - fresh chilled - N.B remove all packaging. Pizzas will have a soft base.

Chops 360 g (2) Medium 5-6 mins.

Place on microwave

safe dish on rack

on turntable.

Cover.

Pork - from raw - Caution: hot fat! Remove dish with care.

Joints Medium 13-15 mins. per

450 g (1lb)

Place on upturned

saucer in mi-

crowave safe dish

or drip tray on turntable. T urn joint over halfway during

cooking. Drain off

fat during cooking.

1 serving

cup

oats

High 2- 2

mins.

Add 1 cup of

water or milk. Stir

halfway.

2 servings

1 cup oats High 4-5 mins.

Add 2 cups of

water or milk. Stir

halfway.

3 servings

2 cup oats High 8-9 mins.

Add 4 cups of

water or milk. Stir

halfway.

Basmati 250 g Medium 10-12 mins.

Easycook white 250 g High 12-13 mins.

Use 600 ml (1 pt)

boiling water.

Cover.

Rice - place in a large microwave safe bowl.

Points for checking. Always check that food is piping hot after reheating in the microwave. If unsure return to

oven. Foods will still require a STAND TIME, especially if they cannot be stirred. The denser the food the longer the stand time.

Porridge - N.B. use a large bowl.

Page 53

Easycook brown 250 g High 15-17 mins.

Long grain white 250 g Medium 14 mins.

Long grain brown 250 g Medium 20 mins. Wild rice and brown rice mix 250 g Medium 18 mins.

Rice - place in a large microwave safe bowl.

Food Weight /

quantity

Power level

Time to

select

(approx)

Instructions /

guidelines

Use 600 ml (1 pt)

boiling water.

Cover.

Flaked rice 50 g Simmer power 20 mins.

Add 600 ml (1 pt)

milk. 30 ml sugar.

Milk pudding - place in a large microwave safe bowl.

Pudding rice 50 g High then

simmer

5 mins.

30 mins.

Add 450 ml (

pt)

milk. 30 ml sugar.

Topioca. 50 g Simmer 30-35 mins.

Add 600 ml (1 pt)

milk. 30 ml sugar.

Chipolatas 227 g (8) High 3-4 mins.

Thick 454 g (8) High 4-5 mins.

Place on microwave

safe plate or rack

on turntable.

Cover.

Cooking charts

Points for checking. Always check that food is piping hot after reheating in the microwave. If unsure return to

oven. Foods will still require a STAND TIME, especially if they cannot be stirred. The denser the food the longer the stand time.

Sausages from raw - caution: hot fat! Remove dish with care.

Page 54

Food Weight /

quantity

Power level

Time to

select

(approx)

Instructions /

guidelines

Asparagus 450 g High 6-8 mins. Aubergine 450 g High 7 mins.

Broad beans 450 g High 6 mins. Runner beans 450 g High 7 mins. French beans 450 g High 7-8 mins. Beetroot 450 g Medium 12 mins.

Broccoli

450 g High 8 mins.

Brussel sprouts 450 g High 8-9 mins. Cabbage - sliced 450 g High 7-9 mins.

Carrots 450 g High 7-9 mins. Cauliflower - florets 450 g High 9 mins.

Celery 450 g High 8-9 mins. Corn on the cob 450 g High 6-7 mins.

Courgettes 450 g High 5 mins. Leeks

450 g High 7-9 mins.

Mange tout 450 g High 4-5 mins. Marrow - cubed

450 g High 4-5 mins.

Mushrooms 450 g High 5 mins. Parsnips - sliced 450 g High 6-7 mins.

Add 90 ml (6 tbsp)

water. Cover.

Fresh vegetables - Place in shallow microwave safe dish.

Cooking charts

Points for checking.Always check that food is piping hot after reheating in the microwave. If unsure return to

oven. Foods will still require a STAND TIME, especially if they cannot be stirred. The denser the food the longer the stand time.

Page 55

Food Weight /

quantity

Power level

Time to

select

(approx)

Instructions /

guidelines

Peas

450 g High 4-6 mins.

Potatoes - boiled 450 g High 6-7 mins.

Potatoes - par boiled

450 g High 4-5 mins.

Potatoes - new whole

450 g High 6-7 mins.

Potatoes - to mash

450 g High 8 mins.

Add 90 ml (6 tbsp)

water. Cover.

1 High 4 mins. 30

secs.

2 High 7 mins.

4 High 12 mins.

Fresh vegetables - Place in shallow microwave safe dish.

Potatoes - jacket (200 g/ 7 oz)

Potatoes - jacket (250 g/ 9 oz)

1 High 5 mins. 30 secs

2 High 9 mins. 30 secs

4 High 15 mins.

Wash and prick

skins several times.

Place directly on

turntable. After

cooking stand for

5 mins wrapped in

foil. Or use Auto

programme jacket

potato.

Spinach

450 g High 7 mins.

Spring greens 450 g High 7 mins.

Swede - cubed

450 g High 7-8 mins.

Turnip

450 g High 11-12 mins.

Add 90 ml (6 tbsp)

water. Cover.

Cooking charts

Points for checking. Always check that food is piping hot after reheating in the microwave. If unsure return to

oven. Foods will still require a STAND TIME, especially if they cannot be stirred. The denser the food the longer the stand time.

Page 56

Food Weight /

quantity

Power level

Time to

select

(approx)

Instructions /

guidelines

Asparagus

450 g High 7-8 mins.

Beans - broad 450 g High 8 mins.

Beans - green

450 g High 8-9 mins.

Broccoli

450 g High 9 mins.

Brussel Sprouts

450 g High 9-10 mins.

Cabbage - shredded 450 g High 5-6 mins.

Carrots

450 g High 8-9 mins.

Cauliflower

450 g High 10 mins.

Mange tout

450 g High 7-8 mins.

Mixed vegetables 450 g High 7 mins.

Peas

450 g High 6-7 mins.

Spinach - nuggets

450 g High 8-9 mins.

Cooking charts

Swede - diced

450 g High 10 mins.

Sweetcorn

450 g High 7 mins.

Add 30 ml (2 tbsp)

water. Cover.

Frozen vegetables - Place in shallow microwave safe dish.

Points for checking.Always check that food is piping hot after reheating in the microwave. If unsure return to

oven. Foods will still require a stand time, especially if they cannot be stirred. The denser the food the longer the stand time.

Page 57

Increasing and decr easing r ecipes

Increasing recipes

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

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

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

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

• Always check the recipe during cooking.

• When increasing the ingredients to 6 servings, add an extra one third of the original cooking time, ie. 30 mins. on MEDIUM power for 4 servings will become 40 mins. on MEDIUM power for 6 servings.

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

Decreasing recipes

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

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

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

Page 58

Using recipes fr om other books

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

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

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

Cooking for one

• For one serving quarter ALL ingredients listed.

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

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

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

• Always check the food during cooking.

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

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

Page 59

Soups and starters

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

Dish: large flan dish

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

2. Cover and cook on high power for 3-4 mins. or until mushrooms are just tender. Season and ser ve.

Garlic mushrooms with herbs Serves 4

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

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

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

2. Mix all ingredients together and press into ramekins.

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

Coarse pork pâtés Serves 4

Page 60

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

pts) vegetable stock

3 ml (

tsp) grated nutmeg

150 ml (

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

Dish: large bowl

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

2. Add the potatoes, cover and cook on

HIGH power for 3-4 mins. or until softened.

3. Add the broccoli, hot vegetable stock

and nutmeg. Cover and cook on HIGH power for 15-20 mins. or until the broccoli is cooked.

4. Allow to cool and then blend in a food

processor until smooth.

5. Stir in the milk and stilton cheese.

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

Broccoli and stilton soup Serves 4

Soups and starters

Page 61

Ingredients 25g (1oz) butter 1 onion coarsely chopped 675g (1

lb) carrots thickly sliced

1 litre (1

pints) vegetable stock

grated zest of

orange 90ml (6 tbsp) orange juice 60ml (4 tbsp) crème fraiche salt and black pepper 1 tbsp snipped fresh chives

Dish: 3 litre (6 pt) bowl

1. Place the butter and onion in a large bowl. Cook on HIGH power for 3-4 mins. or until soft.

2. Add the carrots. Cover and cook on HIGH power for 8-10 mins. or until vegetables are softened. Stir halfway.

3. Add stock and orange zest. Cover and cook on high power for 5 mins. then low power for 15 mins. or until the carrots are soft.

4. Place in liquidiser and puree until smooth.

5. Return puree to the bowl and add orange juice. Stir in the crème fraiche and season to taste. Cover and cook on medium power for 3-4 mins. or until piping hot.

6. Garnish with fresh chives.

Carrot and orange soup Serves 4

Soups and starters

Page 62

Ingredients 25g (1oz) butter 2 garlic cloves, crushed 4 tbsp finely chopped parsley 400g (14oz) chestnut mushrooms, roughly chopped 15g (

oz) dried porcini, rehydrated 125 ml (4 fl. oz) dr y white wine 900ml (1

pint) vegetable stock 3 tbsp double cream salt and freshly ground black pepper

Dish: 3 litre (6 pt) bowl

1. Place the butter, garlic and parsley in bowl. Cover and cook on high power for 1 min.

2. Add the chopped mushrooms and rehydrated porcini. Cover and cook on HIGH power for 6-8 mins. or until softened. Stir halfway.

3. Add wine. Cover and cook on high power for 5 mins.

4. Add stock and cook on high power for 15 mins.

5. Place in liquidiser and puree until smooth.

6. Return puree to the bowl. Stir in cream and season to taste. Cover and cook on MEDIUM power for 3-4 mins. or until piping hot.

Cream of mushroom soup Serves 4

Soups and starters

Page 63

Ingredients 40 g (1

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

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

Dish: 3 litre (6 pt) casserole dish

1. Soak mushrooms in 300 ml (

pt) warm

water.

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

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

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

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

Serving suggestion:

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

Wild mushroom and basil Serves 6 risotto

Soups and starters

Page 64

Fish

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

When is fish cooked

Fish is cooked when it flakes easily and becomes opaque.

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

Arranging

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

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

Liquid

Fresh fish should always be sprinkled with 30 ml (2 tbsp) of lemon juice, white wine or water.

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

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

Noise

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

Page 65

Fish

Ingredients 4 trout, 350 g (12 oz) each Stuffing: 1 bunch spring onions, finely chopped 100 g (4 oz) button mushrooms, finely sliced grated rind and juice of 1 orange 2

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

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

Dish: large shallow dish

1. Wash, cut the heads off the fish and pat dry. Pierce the flesh all over. Fill the fish cavities with the combined stuffing ingredients and arrange the fish in a shallow dish.

2. Pour over the orange and lime juice.

Season. Marinade for one hour.

3. Dot with butter, cover and cook on

HIGH power for 10-12 mins. or until cooked. Allow to stand for 5 mins. before serving.

Stuffed citrus trout Serves 4

Page 66

Fish

Ingredients 100 g (4 oz) broccoli 100 g (4 oz) cauliflower 1 medium red pepper, diced 198 g (7 oz) can salmon, drained 25 g (1 oz) butter 30 ml (2 tbsp) plain flour 300 ml (

pt) milk 50 g (2 oz) grated tasty cheese 150 ml (

pt) cream cheese (optional) salt and pepper to taste 15 g (

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

Dish: 20 x 25 cm (8” x 10”) dish

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

2. Flake salmon and mix with vegetables.

3. Melt butter in a jug on high power for

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

4. Melt extra butter in a small bowl on

high power for approx. 15-20 secs. Stir in breadcrumbs, parsley and paprika. Sprinkle over vegetable mixture.

5. Cook on medium power for 7-8 mins.

or until piping hot.

Salmon and vegetables mornay Serves 4

Page 67

Fish

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

pt) milk

knob of butter

Dish: casserole dish

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

Poached smoked haddock Serves 4

450 g (1 lb) smoked haddock 30 ml (2 tbsp) lemon juice 15 ml (1 tbsp) oil 1 large onion, sliced 40 g (1

oz) butter

40 g (1

oz) flour

3 ml (

tsp) mustard 600 ml (1 pt) milk salt and pepper 100 g (4 oz) Red Leicester cheese 600 g (1

lb) cooked jacket potatoes, sliced (see page 52) 75 g (3 oz) wholemeal breadcrumbs

Dish: large casserole

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

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

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

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

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

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

Family fish pie Serves 4

Page 68

Fish

Ingredients 25 g (1 oz) butter 2 onions, peeled and quartered 1 clove of garlic, crushed 2 courgettes, sliced 1 yellow pepper, sliced 3 ml (

⁄2 tsp) cumin

3 ml (

⁄2 tsp) paprika

15 ml (1 tbsp) tomato puree 400 g (14 oz) can tomatoes 8 plaice fillets 15 ml (1 tbsp) lemon juice

Dish: large shallow rectangular dish

1. Place the butter, onions and garlic in a large bowl. Cover and cook on HIGH power for 2 mins. or until softened.

2. Add the courgettes and yellow pepper. Cover and cook on HIGH power for 2 mins. or until softened. Add the spices, puree and tomatoes. Cover and cook on HIGH power for 4 mins. or until piping hot. Pour into serving dish.

3. Roll each fillet and arrange on top of the sauce. Sprinkle with lemon juice . Cook covered on HIGH power for 7-8 mins. or until the fish is cooked. Garnish with parsley and serve with French bread.

Plaice provencal Serves 4

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

Dish: 3 litre (6 pt) casserole dish

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

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

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

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

Fish balti Serves 4

Page 69

Meat and poultry

Guidelines

Defrosted joints

If the meat has previously been frozen, ensure it is properly thawed bef ore cooking by micro wave. Defrosted joints of meat must be allowed to stand for a minimum of 60 mins. before cooking to ensure the centre is fully defrosted.

Fat

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

Standing time

Meat and poultry require a minimum of 15 mins. standing time wrapped in aluminium foil after cooking by microwave. Roast meat is always easier to carve after STANDING and the meat will continue to cook during the STAND TIME.

Bone

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

Turning

Joints and poultry should be turned over halfway through cooking.

Sheilding

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

Roasting bags

Roasting bags are useful when split up one side to tent a joint for roasting by po w er and time. Do not use the metal twists supplied.

Page 70

Meat and poultry

Guidelines

How to roast a joint by microwave

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

How to cook small cuts of meat by microwave

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

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

Tips

Braised and stewed meat cooked in a microwave has a slightly firm texture and therefore it is essential to purchase good quality meats.

When cooking a casserole, place a saucer or small upturned plate over the meat to keep it submerged in the juices.

Crispy bacon

Place on a microwave safe rack (optional extra obtainable from cookware shops). Cover with a plain piece of kitchen towel to minimise splatter. Cook on HIGH power for approx. 45 secs. per rasher, or until desired crispness is achieved.

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

Dish: 1.5 litre (3 pt) casserole dish

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

2. Stir in all the other ingredients. Cover

and cook on HIGH power for 10 mins. then MEDIUM power for 15-20 mins. or until vegetables are soft

Bolognese sauce Serves 4

Page 71

Meat and poultry

Dish: 1.5 litre (3 pt) casserole dish

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

2. Stir in all the other ingredients. Cover

and cook on HIGH power for 10 mins. then MEDIUM power for 15-20 mins. or until vegetables are soft

Lamb in a spicy cream and Serves 4 almond sauce

Ingredients 675 g (1

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

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

Dish: 3 litre (6 pt) casserole dish

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

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

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

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

Lamb casserole Serves 4

Page 72

Meat and poultry

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

pt) hot beef stock

300 ml (

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

Dish: large casserole with lid

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

Beligian beef casserole Serves 4

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

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

Dish: 1.5 litre (3 pt) casserole + 1.2 litre

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

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

3. Roll out

of pastry to line basin.

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

5. Cook on MEDIUM power for 10-12

Steak and kidney pudding Serves 4

(2 pt) pudding basin

Page 73

Meat and poultry

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

Dish: 4-8 wooden skewers + large shallow dish

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

pt) water. Cook on HIGH power for 5-6 mins. or until the sauce boils and thickens, stirring frequently. Turn into a serving bowl.

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

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

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

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

Chicken satay Serves 4

Page 74

Meat and poultry

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

/2tsp) ground cumin 396 g (14 oz) can chopped tomatoes 15 ml (1 tbsp) tomato puree 150 ml (

/4pt) hot pork or chicken stock 175 g (6 oz) button mushrooms black pepper 10 ml (2 tsps) cornflour 30 ml (2 tbsp) crème frâiche

Dish: large casserole

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

2. Stir the casserole, cover and cook

on Simmer power for 50 mins, or until the meat is cooked. Stir once during cooking.

3. Blend the cornflour with a little

water and stir into the casserole. Cover and cook for a further 5 mins. on Simmer power or until thickened.

4. Swirl in the crème frâiche and ser ve

immediately.

Paprika pork casserole Serves 4

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

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

Dish: 3 litre (6 pt) casserole

1. Place vegetables and butter in dish.

Cover and cook on HIGH power for 2-3 mins. or until soft.

2. Place chicken on top of vegetables,

cover with stock and tomatoes and add salt and pepper to taste.

3. Cover and cook on HIGH power for 5 mins. then Simmer power for 3540 mins. or until well cooked through.

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

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

Chicken casserole Serves 4

Page 75

Meat and poultry

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

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

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

Dish: 20 cm (8”) casserole

1. Mix all sauce ingredients together.

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

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

Sweet and sour pork Serves 4

Page 76

Pasta and rice

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

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

Dish: large casserole

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

pt) of boiling water, cover and cook on HIGH power for 8-9 mins. or until cooked. Drain and keep warm.

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

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

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

Pesto spaghetti Serves 4

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

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

tsp) salt 25 g (1 oz) butter 100 g (4 oz) mushrooms, peeled and sliced 198 g (7 oz) can tuna, drained Sauce: 40 g (1

oz) butter

40 g (1

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

Dish: 3 litre (6 pt) casserole dish

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

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

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

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

Tuna pasta bake Serves 4

Page 77

Pasta and rice

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

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

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

Dish: large casserole

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

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

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

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

Kedgeree Serves 2

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

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

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

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

Dish: 3 litre (6 pt) casserole

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

2. Add the cumin, turmeric, cinnamon and

chicken. Cover and cook on HIGH power for 1 minute.

3. Add the rice, stock, apricots and sultanas.

Cover and cook on HIGH power for 10 mins. and then MEDIUM power for 8 mins. or until the chicken and rice are cooked.

4. Season to taste and cover and allow to

stand 5 mins. before serving.

Fruity chicken risotto Serves 4

Page 78

Pasta and rice

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

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

Dish: deep casserole dish

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

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

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

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

Tagliatelle toscana Serves 4

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

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

pt) hot vegetable stock

350 g (12 oz) couscous

Dish: large casserole

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

2. Pour 450 ml (

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

Vegetable couscous Serves 4

Page 79

Piercing

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

Boiled eggs in shells

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

Quiches

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

Cheese and egg dishes

Ingredients 1 garlic clove, halved 300 ml (

pt) dry white wine 450 g (1 lb) Gruyère cheese, grated 25 g (1 oz) plain flour Pinch of pepper Pinch of grated nutmeg Paprika for sprinkling

Dish: large 2 litre (4 pt) bowl

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

2. In another bowl mix the cheese and

flour together, until evenly combined.

3. Remove the garlic from the wine and

discard. Add half of the cheese mixture, stirring constantly until the cheese melts.

4. Cook on HIGH power for 1 minute,

then stir in the rest of the cheese mixture.

5. Return to the microwave and cook again

for 1 minute on HIGH power. Season with pepper and nutmeg.

6. Sprinkle with paprika, if desired. Ser ve

with chunks of french bread, or vegetables.

Swiss cheese fondue Serves 4-6

Page 80

Cheese and egg dishes

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

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

Dish: large casserole

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

2. Stir in the rice, cover and cook on

HIGH for 1 minute.

3. Add the hot stock and tomatoes, cover

and cook on HIGH power for 5 mins. and then MEDIUM power for 15 mins. or until the rice is cooked. Stir halfway during cooking.

4. Season and stir in 75 g (3 oz) cheese.

Cover and leave to stand for 5 mins. (this enables the rice to absorb any excess stock).

5. Serve the Risotto sprinkled with

remaining cheese and chives.

Cheesy risotto Serves 4

Ingredients 15 ml (1 tbsp) olive or vegetable oil

red pepper, deseeded and diced

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

tsp) basil

salt and pepper to taste

Dish: 22 cm (9”) Pyrex® plate

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

2. Grease the plate and spread with

vegetables. Beat the eggs with basil and salt and pepper and pour over the vegetables.

3. Cook on HIGH power for 3-4 mins. or

until eggs are softly set, but still moist, beating with a fork several times during cooking. Allow to stand covered for 2 mins. before serving.

Piperade Serves 2

Page 81

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

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

Dish: 20 cm (8”) flan dish

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

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

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

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

Quiche lorraine Serves 4

Cheese and egg dishes

Page 82

Ingredients 675 g (1

lb) new potatoes 225 g (8 oz) broccoli florets Salt and pepper to taste 150 ml (

pt) soured cream 75 g (3 oz) Gruyère cheese, grated

Dish: large bowl + heatproof dish

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

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

3. Mix together

the cheese and the

cream.

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

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

Creamy cheese, potato and Serves 4 broccoli bake

Cheese and egg dishes

Page 83

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

oz) butter 1 small onion, finely chopped 100 g (4 oz) bacon, chopped 40 g (1

oz) flour 600 ml (1 pt) milk 5 ml (1 tsp) french mustard 150 g (5 oz) red cheese, grated salt and pepper 30 ml (2 tbsp) fresh brown breadcrumbs

Dish: large dish + jug

1. Cook macaroni in 450ml (

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

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

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

4. Gradually add milk stir well and season. Cook on HIGH power for 5 mins. or until sauce is thick and bubbling. Stir twice during cooking.

5. Add mustard and 100g (4oz) grated cheese. Place the macaroni in a large dish and pour over the sauce. Sprinkle with breadcrumbs and remaining cheese.

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

Macaroni cheese Serves 4

Cheese and egg dishes

Page 84

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

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

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

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

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

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

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

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

• Whole cauliflower should be cooked upside down on MEDIUM power for 10 mins. approx. with 90 ml (6 tbsp) water. Make a cross with a knife in the stalk. Turn half way during cooking.

Vegetables and vegetarian

Jacket potatoes

Varieties of potatoes vary in their suitability for cooking by micro wave. We recommend Maris Piper for consistently good results. The cooking times given may need adjustment for other varieties. The ideal size of potato to be cooked by micr owave is 200 g-250 g (7-9 oz).

Before cooking

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

After cooking

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

Page 85

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

Dish: 20 cm (8”) casserole

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

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

Ratatouille Serves 4

Ingredients 1 clove of garlic, halved 675 g (1

lb) potatoes, sliced very thinly pinch nutmeg pepper and salt 150 ml (

pt) double cream

25 g (1 oz) butter

Dish: 20 cm (8”) shallow dish

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

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

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

Gratin Dauphinois Serves 4

Vegetables and vegetarian

Page 86

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

pt) hot vegetable stock salt and pepper to taste 300 ml (

pt) prepared tomato sauce 175 g (6 oz) pre-cooked lasagne 225 g (8 oz) Mozzarella cheese

Dish: large shallow rectangular Pyrex® or heatproof dish

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

2. Cover base of dish with a thin layer of

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

3. Grate remaining cheese and arrange

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

Vegetable Lasagne Serves 4-6

Vegetables and vegetarian

Page 87

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

Dish: shallow heatproof dish

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

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

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

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

Stuffed sweet potatoes Serves 4

Vegetables and vegetarian

Ingredients 1 cauliflower, trimmed 90 ml (6 tbsp) water 25 g (1 oz) butter 25 g (1 oz) flour 3 ml (

tsp) French mustard

300 ml (

pt) milk

seasoning to taste Topping:

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

Dish: large bowl + shallow casserole

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

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

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

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

Cauliflower cheese Serves 4

Page 88

Vegetables and vegetarian

Ingredients 2 onions, chopped 15 ml (1 tbsp) olive oil 2 cloves garlic, crushed 1 large aubergine, chopped 2 courgettes, sliced 1 large red pepper, deseeded and sliced 1 large green pepper, deseeded and sliced 400 g (14 oz) can chopped tomatoes 300 ml (

pt) vegetable stock 5 ml (1 tsp) chopped rosemary 10 ml (2 tsp) chopped thyme 100 g (4 oz) red lentils

Dish: large casserole

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

2. Add chopped aubergine, courgettes, and

peppers to the casserole. Cook on HIGH power for 4-5 mins.

3. Add the tomatoes, vegetable stock,

herbs and lentils. Cook on HIGH power for 5 mins.

4. Stir and then cook on SIMMER power

for 10-12 mins. or until lentils are tender.

Red lentil casserole Serves 4

Page 89

Vegetables and vegetarian

Ingredients Tomato Sauce:

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

tsp) ground cumin

3 ml (

tsp) dried oregano

3 ml (

tsp) chilli powder salt and pepper Enchiladas: 50 g (2 oz) cheddar cheese, grated 100 g (4 oz) cottage cheese pinch salt 2 ml (

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

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

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

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

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

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

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

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

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

Vegetable enchiladas Serves 4

Page 90

Vegetables and vegetarian

Ingredients

22.5 ml (1

tbsp) olive oil

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

tbsp) light muscovado sugar

30 ml (2 tbsp) red wine vinegar

22.5 ml (1

tbsp) red currant jelly

⁄

4 tsp ground cinnamon

50 g (2 oz) flaked almonds, toasted

Dish: large bowl

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

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

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

Red cabbage with red onion Serves 4 and almonds

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

Dish: large casserole

1. Drain the beans, rinse well and place in a

large bowl. Add 600 ml (1pt) boiling water. Cover and cook on HIGH power for 15 mins. then LOW power for 30 mins. or until tender.

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

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

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

Spicy bean goulash Serves 4-6

Page 91

Puddings and desserts

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

Dish: 22 cm (8

”) Pyrex® or

microwave safe dish

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

2. Beat together the remaining ingredients

except the flaked almonds until smooth.

3. Spread over the top of the apples and

sprinkle with flaked almonds.

4. Cook on MEDIUM power for 8-9 mins

or until cooked. Test with a skewer to ensure the middle is cooked.

Almond eve’s pudding Serves 4

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Puddings and desserts

Ingredients 150 ml (

pt) water 100 g (4 oz) caster sugar 3 eggs 3 ml (

tsp) vanilla essence 30 ml (2 tbsp) caster sugar 300 ml (

pt) cold milk

Dish: 15 cm (6”) souffle dish

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

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

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

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

”) ramekins. Cook the sugar solution for approx. 10-12 mins. on HIGH power then cook the custards for approx. 11-13 mins. on SIMMER power.

Creme caramel Serves 4

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Puddings and desserts

Ingredients 200 g (7 oz) fresh dates, stoned and finely chopped 175 g (6 oz) self-raising flour 5 ml (1 tsp) baking powder 5 ml (1 tsp) vanilla essence 15 ml (1 tbsp) Camp coffee essence 100 ml (3

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

Butterscotch sauce 45 g (1

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

Dish: 6 Individual microwave proof moulds

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

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

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

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

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

Sauce

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

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

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

Date puddings and Serves 4 butterscotch

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Puddings and desserts

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

Dish: 4 individual heatproof ramekins

1. Place the grated rind of the lemons with the milk, cinnamon and nutmeg in a large jug and cook on HIGH power for 4 mins. Allow to cool.

2. Whisk the egg yolks and caster sugar

until pale and foamy, then stir in the cornflour.

3. Strain the milk into the egg mixture and

then cook on HIGH power for 4-5 mins. or until thickened. Stir frequently.

4. Pour into 4 ovenproof dishes and allow

to cool for 4 hours or overnight.

5. Sprinkle with remaining sugar and place

under a hot grill to caramelise the top.

Lemon brûleé Serves 4

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Puddings and desserts

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

Dish: 20cm (8”) shallow dish

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

2. Mix together the sugar and fruit and fill

the centres of the apples.

3. Dot the top with butter. Stand the

apples in a suitable dish and cook on HIGH power for 5-7 mins. before serving.

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

Baked apples Serves 4

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

Dish: 1.2 litre (2 pt) pudding basin

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

2. Mix flour, margarine, sugar, grated rind

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

Orange and chocolate pudding Serves 4

Page 96

Ingredients 30 g (1

oz) unsalted butter

125 g (4

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

Dish: Large bowl

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

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

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

4. Cook on SIMMER power for 7 mins.

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

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

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

Chocolate risotto indulgence Serves 4-6

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

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

Dish: 1 litre (2 pt) pudding basin

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

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

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

Steamed suet sponge pudding Serves 4

Puddings and desserts

Page 97

Puddings and desserts

Ingredients 1 cooking apple, peeled and grated 1 carrot, peeled and grated 1 orange, juice and grated rind of 400 g (14 oz) mixed dried fruit 45 ml (3 tbsp) brandy 15 ml (1 tbsp) black treacle 50 g (2 oz) self-raising flour pinch of salt 15 ml (1 tbsp) cocoa 5 ml (1 tsp) mixed spice 3 ml (

tsp) nutmeg 100 g (4 oz) shredded suet 150 g (5 oz) fresh breadcrumbs 50 g (2 oz) mixed peel 50 g (2 oz) flaked almonds 2 eggs, beaten

Dish: 1.3 litre (2

pt) pudding basin lightly

greased

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

2. Stir in juice, rind and mixed fruit. Cook

on HIGH power for 2 mins. Stir in brandy and treacle. Stand for 5 mins. Beat in rest of ingredients.

3. Press into the pudding basin. Cover with

greaseproof paper and cook on HIGH power for 4 mins. Stand for 5 mins. Cook on HIGH power for another 2 mins. or until just firm.

N.B. One of the advantages of using your microwave to make this traditional pudding is that it can be made the week before Christmas and stored in a cool dry place. Do not attempt to make the pudding earlier than this, since the flavour will not improve with keeping, unlike a traditionally steamed pudding.

Christmas pudding Serves 6-8

Page 98

Sauces

Container size

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

Covering

DO NOT cover sauces when cooking.

Stirring - important

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

Reheating

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

Power level

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

Wooden spoons

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

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

Variations of White Sauce Parsley Onion

Dish: 1 litre (2 pt) jug

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

2. Stir in the flour to make a roux.

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

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

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

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

White pouring sauce

Page 99

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

Dish: 1 litre (2 pt) jug

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

2. Blend in the remaining milk, whisking well.

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

Custard

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

Dish: 1 litre (2 pt) jug

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

2. Drop cubes of butter on top. Cook on

HIGH power for 15 secs.

3. Whisk. Cook on HIGH power for 10

secs.

4. Whisk again and cook on HIGH power

for 10 secs. Repeat 10 secs. stages until sauce is thick and creamy.

5. Season and serve immediately with

salmon steaks or asparagus spears. N.B. This sauce must not boil or eggs

will curdle.

Hollandaise sauce

Sauces

Page 100

Dish shape

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

Keeping quality

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

Consistency

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

Covering

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

Dish size

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

Mixing/beating

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

Eggs

The following recipes have been tested using medium eggs. Using a different size of egg may affect cooking times.

Baking guidelines

John Lewis JLFSMW001 Instruction Manual

Specifications and Main Features

Frequently Asked Questions

User Manual