PANASONIC NNA764WBWPG, NNA774SBEPG, NNA774SBBPQ User Manual [nl, es]

■■Microwave/Convection Cookery Book

Microwave/Convection Cookery Book

■■KKoochbuch für die Mikr

chbuch für die Mikrooww

elleng

ellengee

räte

■■Kookboek voor combinatie magnetron-oven

Kookboek voor combinatie magnetron-oven

■■La Cuisine Gourmande avec V

La Cuisine Gourmande avec V

otre Four Combiné

■■Recettario per forni a microonde combinati

Recettario per forni a microonde combinati

■ ■ Recetario para microondas combinado

Recetario para microondas combinado

NN-A774 NN-A734 NN-A764

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Inverter technology is the key

Inverter technology for microwave ovens has been developed by a Panasonic initiative over a period of more than 10 years. It is the key technology for making a very different type of microwave oven which has a number of special qualities:

• It makes possible the first oven in the industry which controls the amount of microwave energy linearly. This new distribution system allows cooking and defrosting food without losing its flavour.

• It provides efficient conversion of electrical energy to microwave energy, resulting in minimizing power requirements without sacrificing microwave output.

• It allows a dramatic enlargement of oven cavity size even in a compact oven body, due to the small size of the inverter circuit, which replaces the currently used bulky transformer.

• Finally, at the end of the product’s useful life, not using bulky transformers made of iron makes the process of recycling discarded ovens environmentally friendly.

Microwaving Principles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2

Quick Check Cookware Guide . . . . . . . . . . . . . . . . . . . . . . . . .3-4

General Guidelines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5-6

Defrosting Guidelines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7

Tips for Defrosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7

Defrosting Common Foods Chart . . . . . . . . . . . . . . . . . . . . . . .8

Reheating . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9-10

Reheating by Microwave Chart . . . . . . . . . . . . . . . . . . . . . .9-10

Microwave Cooking Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11

Convection/Bake Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12

Grilling/Grill-Convection Cooking . . . . . . . . . . . . . . . . . . . . . . .13

Combination Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14-17

Guidelines For Using The Recipes in This Book . . . . . . . . . . .17

Recipes

Soups and Starters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18-19

Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20-21

Meat and Poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22-24

Eggs, Cheese and Snacks . . . . . . . . . . . . . . . . . . . . . . . . .25-26

Rice, Pasta, Dried Vegetables & Jacket Potatoes . . . . . . . .27-28

Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29-30

Pastry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31-32

Quiches . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33-34

Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35-36

Cakes and Biscuits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37-38

Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .39

Preserves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40

Italian Dinner Party . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .41

Chinese Dinner Party . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .42-43

Thai Dinner Party . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .44

Contents

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Microwaving energy has been used in this country to cook and heat since early experiments with RADAR. Microwaves themselves are in fact present in the atmosphere all the time - both naturally and from manmade sources. Manmade microwaves include radar, radio and television waves, telecommunication links and car phones. If you follow our basic recommendations and keep your oven clean, then it will be completely safe.

Many years ago it was discovered that one of the effects of microwaves is to make water molecules VIBRATE very quickly. Because all foods contain water to a greater or lesser extent, they can quickly be heated by the friction caused by this vibration.

Your microwave oven converts electricity into microwaves in the magnetron.

Microwaves are REFLECTED off metal, so they bounce off the walls and the metal door screen, back onto the food.

They contain no heat themselves and pass through the cooking container i.e. are transmitted, to be ABSORBED by the water molecules, as well as sugar and fat particles in the food.

Microwaves can only penetrate to a depth of 1

-2 inches (4-5 cm) and as heat spreads through the food by conduction, just as in a traditional oven, i.e. the food cooks from the outside inwards. When a microwave oven is switched off, the food will continue to cook by this conduction NOT BY MICROWAVE ENERGY. Hence STANDING TIME is very important in

microwaving, particularly for dense foods i.e. meat and cakes and reheated meals. The dish used to cook or reheat the food will get warm during cooking, as the heat conducts from the food. Even in microwaving, oven gloves are required!

MICROWAVES CANNOT PASS THROUGH METAL AND THEREFORE METAL COOKING UTENSILS CAN NEVER BE USED ON MICROWAVE ONLY.

Foods Not Suitable for Cooking by Microwave

Yorkshire Puddings, Souffles, Double Crust Pastry Pies

Because these foods rely on dry external heat to cook correctly, do not attempt to cook by microwave. Eggs boiled in their shells should not be cooked by microwave as they will explode. Foods that require deep fat frying cannot be cooked either.

ACCESSORIES TO USE

Always use the glass tray when using MICROWAVE power only. DO NOT use any other METAL accessory

- this can cause arcing and may damage your oven. (For Combination programs the metal tray is used).

Microwaving Principles

Absorption

Microwave

Vibration

Water Molecule

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●

Use plain white kitchen towel for short cooking times only. DO NOT use patterned kitchen towel.

●

DO NOT use melamine dishes. Use plastic dishes only if designed for microwave use.

●

DO NOT cook foods high in fat or sugar, or foods that require a long cooking time (e.g. brown rice, Christmas Puddings) in plastic containers.

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Wicker baskets can be used for very short reheating times only - check these items do not have metal staples.

●

Take care with pottery items DO NOT use unless completely glazed.

●

DO NOT use wooden items for cooking

- these will dry out and burn.

Quick Check Cookware Guide

Microwave

Oven Accessories Cooking Containers

Grill

Oven Accessories Cooking Containers

✔

✗

✔

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●

DO NOT place metal containers directly onto wire rack - place onto metal tray.

●

DO NOT use spring form tins for cakes.

●

DO NOT use enamelled pie plates for cooking pastry items.

●

Should arcing occur when cooking by Combination, press the Stop pad twice to cancel the program, then continue cooking on CONVECTION only.

●

DO NOT use dishes with a gold/silver decoration, as these will arc and the pattern will lift off the dish.

●

DO NOT use plastic microwave containers unless especially designed to take temperatures of 250°C.

Combination

Cooking Containers

Convection

Cooking Containers

✔

✗

For more information about combination modes, refer to operating instructions.

Oven Accessories

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General Guidelines

PIERCING

The skin or membrane on some foods will cause steam to build up during cooking. These foods must be pierced or a strip of skin should be peeled off before

cooking to allow the steam to escape. Eggs, potatoes, apples, sausages etc, will all need to be pierced before cooking. DO NOT ATTEMPT TO BOIL EGGS IN THEIR SHELLS.

MOISTURE CONTENT

Many fresh foods e.g. vegetables and fruit, vary in moisture content throughout the season. Jacket potatoes are a particular example of this.

For this reason cooking times may have to be adjusted throughout the year. Dry ingredients e.g. rice, pasta, can dry out further during storage and cooking times may differ from ingredients freshly purchased.

CLING FILM

Cling film helps keep the food moist and the trapped steam assists in speeding up cooking times. However it should be pierced before cooking, to allow

excess steam to escape. Always take care when removing cling film from a dish as the build-up of steam will be very hot. Always purchase cling film that states on the packet “suitable for microwave cooking” and use as a covering only. Do not line dishes with cling film.

VEGETABLES - Boiled potatoes benefit

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

DEFROSTING - It is essential to allow

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

If food is not cooked after

STANDING

TIME

, return to oven and cook for

additional time.

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

STANDING TIME

MEAT JOINTS - Stand 8-10 mins.

wrapped in tin foil.

JACKET POTATOES - Stand 5 mins.

wrapped in tin foil.

LIGHT CAKES - Stand 5 mins. before

removing from dish.

RICH DENSE CAKES - Stand 15-20 mins. FISH - Stand 2-5 mins. EGG DISHES - Stand 2-3 mins. PRECOOKED CONVENIENCE

FOODS - Stand for 5 mins. PLATE MEALS - Stand for 2-5 mins.

Micro Power Use

High 1000 W Reheating meals and sauces, cooking fish, vegetables, sauces, preserves Defrost 270 W Defrosting frozen foods Medium 600 W Roasting, egg sauces, heating milk, cooking sponge cakes

Low 440 W Chicken casseroles, quiches Simmer 250 W Cooking stews and casseroles, rice puddings, rich fruit cakes, egg custards Warm 100 W Softening ice-cream, butter, cream cheese

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DISH SIZE

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

QUANTITY

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

DENSITY

Porous airy foods heat more quickly than dense heavy foods.

SHAPE

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

ARRANGING

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

SPACING

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

INGREDIENTS

Foods containing fat, sugar or salt heat up very quickly. The filling may be much hotter than the pastry. Take care when eating. Do not overheat even if the pastry does not appear to be very hot.

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.

General Guidelines

COVERING

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

TURNING AND STIRRING

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

LIQUIDS

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

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.

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This feature allows you to enter the weight in grams and the oven will select the correct defrosting time. Do not use for porous foods e.g. bread, cakes and convenience foods etc.

The Inverter defrost system used in Auto Weight Defrost programs uses a random sequence of pulsing microwave energy. This speeds up the

defrosting process, giving a quick and more even defrost.

See Operating Instructions for selection of the grams. During the defrosting process, the oven will beep to remind you to check the food i.e. turn, shield or break the food apart, as shown above.

Defrosting Guidelines

The biggest problem when defrosting food in a microwave is to get the inside defrosted before the outside starts to cook. For this reason Panasonic have made the defrosting on your oven CYCLIC DEFROST, just select the 270 watts DEFROST pad and set the required time. The oven then divides this time into 8 stages. These stages alternate between defrosting (total of 4) and standing (total of 4).

During the standing stages there is no microwave power in the oven, although the light will remain on and the turnatable will turn. The automatic stand times ensure a more even defrost and for small items the usual stand time can be eliminated.

Tips for Defrosting

Auto Weight Defrost

Check the defrosting several times, even if you use the automatic buttons. Observe the standing times.

STANDING TIMES

Individual portions of food may be cooked almost immediately after defrosting (5 minutes standing time for steaks, 15 minutes for fruit and pastry). It is normal for large portions of food to be frozen in the centre. Before cooking, allow to stand for a minimum of one hour.

During this standing time, the temperature becomes evenly distributed and the food is defrosted by conduction. NB If the food is not going to be cooked immediately, store it in the refrigerator. Never refreeze defrosted food without first cooking it.

JOINTS AND POULTRY

It is preferable to place the joints on an upturned plate or plastic rack so that they are not resting in the juices. It is essential to protect delicate or projecting parts of this food with small pieces of foil to prevent these parts from cooking. It is not dangerous to use

small pieces of foil in your oven, provided they do not come into contact

with the oven walls.

MINCED MEAT OR CUBES OF MEAT AND SEAFOOD

Since the outside of these foods quickly defrosts, it is necessary to separate them, break the blocks into pieces frequently while defrosting and remove them when they have defrosted.

SMALL PORTIONS OF FOOD

Chops and chicken pieces must be separated as soon as possible so that they defrost evenly throughout. Fatty parts and the ends defrost more quickly. Place them near the centre of the turntable or protect them.

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Defrosting Common Foods

NOTES

# turn this food halfway through defrosting and protect ends and

projecting parts with foil.

* stir, turn or separate several times during defrosting.

Select Defrost Power 270 W then the approximate time given below.

The times given below are guidelines only. Always check the progress of the food by opening the oven door and then re-starting. For larger quantities adjust times accordingly. It is not essential to cover food during defrosting.

Food Weight/quantity Time in minutes Standing times (minimum) in minutes

MEAT

- joints with bone# 500 g 18 - 20 60

- roast filleted# 500 g 20 - 22 70

- chops# 500 g 8 - 12 15

- cutlets# 250 g 6 - 7 10

- kidneys* 250 g 7 - 8 10

- lean beef* 430 g (2) 11 - 12 10

- entrecôte* 150 g 4 - 6 10

- minced beef, sausage meat, pork mince* 500 g 10 - 12 10

- hamburger* 200 g (2) 6 - 7 10 400 g (4) 10 - 12 10

- meat for stewing/braising* 500 g 12 - 14 15

- whole poultry# 500 g 12 - 13 60

- poultry pieces# 1 kg (4) 22 - 24 30

- poussin# 400 g 15 30

- rabbit# 500 g 14 - 15 30

- pork sausages* 300 g (2) 10 - 11 15

BUTTER 250 g 2 10 FRUIT COULIS* 200 g 3 - 4 10 CHEESE* 450 g 3 10 RED FRUIT* 250 g 5 - 6 10

300 g 9 10 500 g 12 10

CAKES AND PUDDINGS

- Victoria Sandwich Cake 400 g (1) 7 10

- Black Forest 550 g (1) 4 - 5 15

- Bavarois 110 g (1 portion) 8 seconds 15

- raspberry tart 470 g (1) 10 15

CONCENTRATED FRUIT JUICE 200 ml 4 4 PASTRY

- sweet flan or shortcrust* 370 g (block) 4 - 5 5

- puff* 300 g (block) 3 - 4 5

FISH

- whole# 400 g (2) 10 - 12 15

- fillets# 500 g (4) 13 - 14 15

- fish steak with bone* 380 g (2) 10 15

- thick steaks without bone* 200 g (2) 9 15

- shrimps/prawns* 200 g 7 10

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Many convenience foods are readily available in supermarkets. You may also wish to reheat homecooked food or leftovers. This can all be done safely in your oven, however you must check the food carefully to see if it is piping hot before serving, just as you would in a conventional oven. Chilled foods to be reheated must also be stored correctly.

How do I choose which method to reheat by?

The heat method i.e. Microwave only or Combination, depends on the type of food to be reheated. For foods that do not require browning, reheat by microwave only. For foods that do require browning, reheat by

Combination. How long do I reheat foods for?

There are reheating charts for Microwave and Combination: these charts give timings that are a guideline ONLY, as the exact time will depend on the weight of the food, size of the dish used and start temperature.

What should I do if the food I am reheating does not appear in the charts?

It is not possible to test every food available for the following charts, however we have selected a great variety of foods, and suggest that by following the guidelines given, you can reheat safely and successfully.

Stirring and Turning

Whenever possible, foods should be stirred or turned over during reheating. This helps ensure that the food reheats evenly on the outside and in the centre.

Standing Time

Many foods require a STANDING TIME after reheating. Standing time is a rest time which allows the heat in the food to continue to transfer to the centre, thus eliminating cold spots. If the food has been covered during the reheating time, then leave the covering on during the standing time. Stand time is particularly important for dense foods e.g. Lasagnes, Gratins, etc and those foods that cannot be stirred during reheating.

When is food reheated?

Reheated food should be served “piping hot” i.e. steam should be visibly emitted from all parts. As long as good hygiene practices have been followed during the preparation and storage of the food, then reheating by microwave or Combination present no added safety risks.

Foods that cannot be stirred should be cut with a knife to test that they are well heated through.

Even if manufacturer’s instructions or the times in the reheating charts have been followed, it is still important to check that the food is piping hot. If in doubt, always return the food to your oven for further reheating.

Reheating by Microwave

Reheating

Food Weight/quantity Fresh Frozen

DELICATESSEN STARTERS

- croque monsieur 1 piece (170 g) MAX 1 min MAX 2 mins 30 secs to 3 mins 2 pieces (320 g) MAX 2 mins MAX 5 mins

- shellfish (1) 1 piece (170 g) MAX 2 mins MAX 3 mins 2 pieces (220 g) – MAX 6 to 7 mins

- unfilled pancake (1) 1 piece MAX 30 secs –

- stuffed pancake (1) (2) 1 piece (150 g) MAX 2 mins MAX 3 to 4 mins 2 pieces (300 g) – MAX 5 mins

- soup (1) (2) 400 g MAX 4 mins –

1 litre MAX 6 to 7 mins MAX 11 to 12 mins

- small pizza (1) 1 piece (160 g) MAX 1 min MAX 2 mins 30 secs to 3 mins

- small quiche (1) 1 piece (130 g) 600 W 1 min 10 secs MAX 3 mins

- Nem, Samosa (2) 2 pieces (150 g) MAX 20 to 30 secs MAX 4 mins

READY-COOKED DISHES

- stuffed tomatoes (1) 1 piece (170 g) MAX 2 mins MAX 6 to 7 mins

- Chilli con Carne (1) (2) 400 g MAX 3 mins 40 secs –

- Chicken Korma with rice (2) (3) 350 g – MAX 6 mins

- Quenelles (1) (2) 4 pieces (320 g) 440 W 4 mins – 6 pieces (240 g) – 600 W 6 mins

- Snails (1) 12 pieces (100 g) 250 W 3 to 4 mins 440 W 3 to 4 min in their tray

- Gratin dishes (starchy with meat) (1) 300 - 400 g MAX 3 mins MAX 8 to 10 mins

600 g MAX 6 to 8 mins MAX 13 to 14 mins

1 kg MAX 10 to 11 mins MAX 16 to 18 mins

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Reheating by Microwave

BABY BOTTLES and FOOD JARS - CAUTION

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

For 210-240 ml of milk at fridge temperature, remove top and teat. Heat on MAX (1000 W) for 25-30 secs.

CHECK CAREFULLY.

For 90 ml of milk at fridge temperature, remove top and teat. Heat on MAX (1000 W) 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.

(1) Cover. (2) Stir halfway through cooking time. (3) Remove packaging and wrap in absorbent paper.

Food Weight/quantity Fresh Frozen

READY-COOKED DISHES (cont.)

- vegetable gratin (with/without meat) (1) 300-400 g MAX 3 mins MAX 8 to10 mins 1 kg MAX 10-11 mins MAX 16-18

- fish gratin (1) 450 g – 600 W 12 to 15 mins 1 kg – MAX 18 mins + 250 W 5 mins

- fish in sauce (1) 225 g – MAX 6 to 7 mins

FILLINGS

- starchy (1) 300 g MAX 2 to 3 mins MAX 4 to 5 mins

- vegetables (1) 100 g MAX 1 min to 1 min 30 secs –

200 g MAX 1 min 30 secs to 2 mins –

- purée (1) (2)

of potato 200 g MAX 1 min 30 secs MAX 4 mins 30 secs

of vegetables 200 g MAX 1 to 2 mins MAX 5 mins

400 g MAX 3 mins 30 secs MAX 8 mins

- spaghetti in sauce (1) 210 g MAX 2 mins –

450 g MAX 4 mins –

1000 g MAX 7 to 8 mins –

- rice (1) 150 g MAX 1 min MAX 2 mins 30 secs

300 g MAX 2 mins 30 secs MAX 4 mins 30 secs

MEAT

- hamburger (raw) (1) 1 piece (150 g) – MAX 1 min 30 secs

- pieces of cooked meat

minced steak (1) 100 g 600 W 40 to 50 secs – pork 2 pieces (1) 130 g 600 W 1 min 30 secs – lamb 2 pieces (1) 160 g 600 W 1 min – beef 2 pieces (1) 120 g 600 W 50 secs – chicken leg (1) 205 g MAX 1 min 40 secs –

MISCELLANEOUS

- baby food 30 g 600 W 15 secs Test –

(small pot at room temperature) 120 g 600 W 25 secs Test –

200 g 600 W 40 secs Test –

- breakfast pastries (3) 2 x 50 g – MAX 30 to 40 secs or 270 W 3 mins

- bread (3)

- sliced sandwich bread 800 g – 270 W 8 mins

- slice 60 g – MAX 40 secs

- baguette 150 g – MAX 30 to 40 secs

- 1 wholemeal loaf 500 g – MAX 2 mins 30 secs + 1/2 hr stand

- rye bread roll 1 piece (85 g) – MAX 40 secs

3 x 85 g – MAX 1 min 10 secs

- muffins 2 x 80 g – 270 W 3 mins, then rest 5 mins

- sweet pop corn 1 x 100 g – MAX 2 mins 40 secs to 3 mins

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To soften butter for easy spreading on removal from the fridge

Soften for 35-40 seconds on 270 W (for 150g). Remove any foil beforehand.

Swelling dried fruit

Add 4 tablespoons of water to 200 g of raisins or prunes, (they can be swollen with rum for cakes). Stir and heat on 1000 W for 2 to 3 minutes. Allow to stand for 10 minutes.

Restoring cheese to room temperature

Cheese removed from the refrigerator must be placed in the oven and "warmed" for 30 seconds-1 minute (depending on the size of the cheese) at 250 W.

Blanching almonds or hazelnuts

Cover with hot water and cook for 3-6 minutes on 1000 W (return to boil). Cool, drain and the skin is then easy to remove.

Drying herbs

Place absorbent paper on the turntable. Carefully spread out the finely chopped, fresh herbs on the paper. Repeat several times if necessary. Heat on 1000 W for a few minutes, checking them every 30 seconds until the herbs begin to dry. Extreme care must be taken to ensure that the herbs do not remain in the oven too long; otherwise, they will disintegrate, and possibly catch fire. Leave the herbs on the absorbent paper for a further 2 hours at room temperature, then store in air-tight containers.

Making caramel

Cook 100 g of sugar with 2 tablespoons of water in a bowl for 23 minutes on 1000 W, checking halfway-through cooking time. Remove caramel before it becomes darkened since it will continue to cook outside. You can stop the cooking with 2 tablespoons of very hot water (beware of sharp edges).

Liquifying hardened honey

Remove the lid to the pot, place in oven and heat on 250 W for 3050 seconds, depending on the quantity. Stir and repeat if necessary.

Croutons in minutes

Cut two slices of white bread into small cubes. Spread out these cubes on a plate. Heat on 1000 W for 2 minutes then allow to stand for 5 minutes. You can rub a clove of garlic on the slices of bread before cutting them or drizzle with a few drops of olive oil.

How to obtain more juice from an orange or a lemon

Before squeezing, place orange or lemon in microwave for 30-40 seconds on 1000 W, then squeeze immediately; this will produce more juice.

Melting butter

100g of butter in a ramekin dish covered with a saucer will melt in around 1 minute at 600 W.

Melting chocolate

Break 100 g chocolate into little pieces into a bowl and heat at 600 W for 2-2

2 minutes (the time may vary depending on the cocoa and sugar

content). Stir at least once during cooking.

Leaving dough to prove

Place the covered dough in the oven and heat for around 5 minutes on 270 W (for 500 g of dough). Leave the dough in the oven (away from air currents) until it has doubled in volume.

Making mulled wine

In an ovenproof glass (or mug), mix together 20 CL of red wine, the zest of a lemon, a pinch of cinnamon, one clove and 2-4 teaspoons of sugar according to taste. Heat on 1000 W for 1-1

/2 minutes.

"Deodorise" your oven

To rid your oven of that "fishy" smell, place a bowl of white wine vinegar or water with the juice of a lemon inside the oven. Heat on 1000 W for 5 minutes. Wipe off the steam that collects on the oven walls.

Preparing a hot compress

Heat a clean, damp, folded cloth on a plate for 1-2 minutes on 1000 W. Check temperature before applying the cloth.

Microwave Cooking Tips

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Convection/Bake Cooking

Your oven can be used as a conventional oven using the CONVECTION/BAKE mode, which incorporates rear heating element with a fan to circulate the air on

the CONVECTION/BAKE mode. Fan assisted ovens are very efficient therefore foods can be cooked quickly at a lower temperature, saving time and energy when the CONVECTION/BAKE mode is used. When using the oven on CONVECTION/BAKE there is NO microwave power, i.e. the oven is

operating as a conventional oven and you can use all your standard metal baking tins and ovenware. REMEMBER: If the CONVECTION mode is used, in most instances it will be necessary to reduce the temperature by 20°C when using cooking temperatures stated in other cookbooks.

TEMPERATURE

USE

(PREHEAT OVEN)

100-110°C Meringues

120-140°C Meat and Fish Terrines, Potted Meats, Drying Herbs

150-170°C Poached Eggs, Fruit Cakes

180-190°C Quiches, Flans, Crème Caramels, Macaroons, White Meat, Braised

and Stewed Meat

200-220°C Genoise, Soufflés, Whole Fish, Savarins

230°C Poultry, Choux Pastry

240-250°C Pizzas, Tarts, Biscuits, Small Puffed Pastries, Fruit Tarts, Small

Brioches, Rolled Biscuits, Red Meats

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Grill-Convection Guide

Grill Oven

Food

Setting Temperature (°C)

100°C

●

110°C Meringues

3 (Low) 120°C Meat and fish pâtés, Herb drying

150°C Sponge cakes 170°C Quiches, baked custard

2 (Medium) 180°C Soufflés, caramel custard, macaroons

190°C Fish, large pieces of pastry, braised meat, stewed meat

200°C

●

210°C ●220°C White meat, choux, duck, open tarts

1 (High) 230°C Roasted red meat, poultry, big brioches, large puffed pastry

240°C

●

250°C Small puffed pastry, small brioches

Grilling/Grill-Convection Cooking

There are 3 GRILL settings: 1, 2 and 3. Most meat foods can be cooked on the hottest GRILL 1 setting. GRILL 2 and 3 settings are used for more delicate foods, or those that require a longer grilling time e.g. chicken portions. Unless otherwise stated in a chart or recipe, always use GRILL 1 setting.

Grill-Convection

The GRILL with fan-forced-air allows large pieces of meat to be properly cooked and roasted e.g. white meat, large pieces of poultry, finishing for gratin.

There is NO MICROWAVE POWER ON THE GRILL/CONVECTION-GRILL PROGRAM.

Grill:

First side Second side

Steak (4 pieces, well done) 10-12 mins. 10-12 mins. Loin of pork (slices) 12-14 mins. 10-12 mins. Porkchops 12-14 mins 12-14 mins. Kebabs 12-14 mins. approx. 12 mins. Sausages 7-8 mins. 6-8 mins. Chicken legs 15-20 mins. 15-20 mins. Toast 4-5 mins. 3-4 mins.

Approximate Times for Grilling (GRILL 1)

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Oven Temperature Microwave Power Use

230°C 100 W

Cooking: Chicken Portions and Breasts, Crisp Baked Potatoes, Chops Reheating: Pizza, Garlic Bread, Savouries

220°C 250 W

Cooking: Pastry Pies, Pizza, Bread,

Chicken Portions in Breadcrumbs

Reheating: Lasagnes, Cannelloni, Cauliflower Cheese 190°C 100 W Cooking: Quiche, Custard Tarts, Sponge-based Puddings 190°C 250 W Roasting: Chicken, Duck, Turkey

Cooking: Lasagnes, Gratins 170°C 440 W Roasting: Joints of Lamb, Beef, Pork 160°C 100 W Cooking: Cakes (eg Madeira, Light Fruit etc.)

Casseroles, Rice Puddings, Meat Terrines

Foods that should be cooked on Combination + Microwave power, are meat recipes and egg dishes, as this reduces shrinkage.

The chart below describes the oven temperature and microwave power which will enable you to adapt your favourite recipes to Combination cooking and also when using the many Combination cookery books available.

FOODS NOT SUITABLE FOR COMBINATION COOKING

Biscuits Boneless Convenience Joints Meringues Rich Fruit Cakes Souffles Small pastry items with a very moist filling Unboiled Gammon Whisked Sponge Cakes

Combination Cooking - Convection + Micro Power

Combination cooking is ideal for many foods. The microwave power cooks them quickly, whilst the oven gives the traditional browning and crispness. All this happens simultaneously, resulting in most foods being cooked in

of the

conventional

cooking time.

Not all foods are suited to cooking by this method and in many cases small items which cook quickly by CONVECTION will not gain anything by being cooked by Combination.

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FOOD WEIGHT OR FRESH FROZEN

QUANTITY

ENTREÉS

Pastry apéritifs (raw) 16 pcs 210 g 210°C + 100 W 5 min. (6) 240°C + 100 W 12-13 min. (6) Mini Tartlettes 12 pcs (160 g) 210°C 5 min. (2) 230°C + 100 W 5-6 min. (2) Shellfish 1 x 150 g GRILL1 + 600 W 2 min. 30 GRILL1 + 600 W 5-7 min. (1)

then 1 min. GRILL1 (1)

1 x 100 g - 180°C + 440 W 6 min. (1) Cheese Croissant 1 x 170 g 210°C + 250 W 7-8 min. (2) 210°C + 440 W 4 min. (2) Quiche Lorraine 1 x 100-130 g 200°C + 100 W 3 min. (2) 200°C + 440 W 4-5 min. (2)

1 x 400 g 200°C + 100 W 4 min. 30 (2) AutoQuiche Leek Quiche 1 x 140 g 200°C + 100 W 3 min. (2) 200°C + 600 W 3 min. (2) or

AutoQuiche

1 x 1000 g 180°C + 100 W 3-4 min. 180°C + 440 W 15 min.

then rest then 8 min. stand (2) Sausage Roll 1 x 120 g 200°C + 100 W 3-4 min. (2) 200°C + 440 W 2 min. 30 (2) Sausage Roll (raw) 2 x 130 g - 250°C + 250 W 9 min. (6) Croque Monsieur 1 x 140 g 230°C + 250 W 4-5 min. (2) (4) GRILL1 + 600 W 4-5 min. (2) (4) Ham/Mushroom Puff 1 x 120 g 210°C + 250 W 3-4 min. (2) 200°C + 440 W 4-5 min. (2)

1 x 450 g 230°C + 250 W 8-9 min. (2) AutoQuiche then 210°C 5 min. (2)

Combination Cooking

TABLE FOR REHEATING FRESH OR FROZEN FOODS Instructions: the symbol "+" signifies combination cooking. For combination cooking the oven can be preheated to the indicated

temperature with the metal tray. Cooking by Microwave only, requires the glass tray only.

(1) place in a microwaveable and heat resistant dish on the high wire rack (combination cooking or grill only). (2) remove from packaging and place directly on the high wire rack (combination cooking or grill only). (3) cover. (4) turn or stir halfway during cooking. (5) place on the metal tray. (6) place on a sheet of baking paper on high wire rack. (7) place on a sheet of baking paper on low wire rack. Standing Time: it is imperative that the food is allowed to rest after reheating: 3 to 6 mins. for entreés, bread, pastries, liquids and plated meals and 10 mins for gratins and tarts.

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FOOD WEIGHT OR FRESH FROZEN

QUANTITY

Pizza 1 x 120 g 230°C + 250 W 3-4 min. (2)

1 x 250 g 230°C + 250 W 3 min. (2) AutoPizza 1 x 500 g 230°C + 250 W 4-5 min. AutoPizza

then GRILL1 2 min. (2)

1 x 600 g 230°C + 250 W 6 min. AutoPizza

then GRILL1 2 min. (2)

American Deep Pan Pizza 1 x 500 g - 230°C + 600 W 7 min.

then GRILL1 2-3 min. (2)

1 x 750 g - 230°C + 600 W 9 min.

then GRILL1 2-3 min. (2)

GRATINS

Lasagne Bolognese (1) 300-400 g 200°C + 600 W 5 min. (1) Autogratin

1000 g 230°C + 600 W 10-11 min. (7) Autogratin

MISCELLANEOUS

/2 Round Loaf 250 g - AutoBread then 10 min. stand

1 Country Loaf 500 g - 230°C + 100 W 14-15 min.

430 g - 230°C + 100 W 11-12 min. then GRILL1 2 min.

DESSERTS

Nut Brownies 2 x 80 g - GRILL1 + 250 W 2 min. (2) (4) Waffle - - GRILL1 + 250 W 2 min. 30 (2) (4) Apricot Crumble 1 x 300 g - GRILL1 + 600 W 5-6 min. (1) Croissants 4 pcs 230°C + 100 W 9 min. Mini Pain au Chocolat 8 pcs 250°C + 100 W 10 min. -

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Combination Cooking - Accessories to Use

Below are some examples of foods that can be cooked or reheated by Combination. It is essential that the correct accessories are used. If the food you wish to cook/reheat is not shown below, find a similar type of food and use the accessories as described.

a. Garlic Bread b. Frozen Pizza. Place on

high wire rack on metal tray. By placing the food on the high wire rack, the hot air will circulate to give a crisper base and sides.

c. Recipes in foil containers

should be transferred to a Pyrex/ceramic container and placed on the high wire rack on metal tray. DO NOT place foil or metal containers directly onto high wire rack ARCING will occur. Shallow foil containers may be placed directly onto the metal tray if they are not dented or damaged.

d. Small items should be placed on Pyrex/ceramic dish on the high wire rack.

a. Casseroles should be

cooked in a heatproof, microwave safe Pyrex or ceramic dish on the metal tray.

b. Quiches in ceramic quiche

dishes should have pastry case baked blind first. Place dish on the high wire rack.

c. Bread loaves in Pyrex loaf dishes should be placed on metal tray. d. Cake. Place cake in smooth seamed metal cake tin, directly onto metal tray. DO NOT use wire rack.

Reheating

Cooking

Guidelines For Using The Recipes In This Book

In our recipes we have given the best cooking method for the recipe. Please refer to page 2 for recipes not suitable for cooking by microwave only and page 14 for foods not suitable for cooking by Combination.

Metric or Imperial

The recipes in the book have been tested using both metric and imperial measurements. The quantities for each are not always a direct comparison. ALWAYS USE ONE SET OF MEASUREMENTS ONLY within a recipe.

Stacking and Cooking on Two Levels

Two plated meals can be reheated at the same time by microwave power, using a plastic microwave stacking ring. Remember to change meals over halfway through the reheating time.

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Soups and Starters

Guidelines

General Tips - Homemade Soups

General Tips - Starters

POWER LEVEL

Use 1000 W to bring soup to the boil, then 440 W or 250 W power to cook (or see individual recipes).

DEFROSTING FROZEN SOUP

As soups can be stirred easily as they begin to thaw, it is quicker and usually more convenient to defrost frozen soup using 1000 W. Stir frequently during the defrosting process to ensure even and thorough defrosting.

DISH SIZE

Always use a large dish or bowl - at least twice the capacity of the soup.

REHEATING SOUP

For canned soups, or refrigerated soups, transfer to a microwave safe container, cover and reheat on 1000 W stirring frequently.

COVERING

Always cover soup with microwave cling film or the lid designed for the dish.

MEAT SOUPS

When converting your favourite meat soup recipes for microwave, use multi-stage programming to bring the soup to the boil on 1000 W for 10 mins. followed by 40-60 mins. on 250 W.

STARTING TEMPERATURE

Remember foods reheated from the fridge will take slightly longer than food at room temperature.

COVERING

Keep foods covered with cling film, or another suitable lid, except for pastry items.

PASTRY

Pastry items only reheat well by microwave, if the pastry is very crisp. During reheating pastry absorbs moisture from the filling.

Ingredients

225 g (8 oz) onions, sliced

50 g (2 oz) butter

25 g (1 oz) flour

1 litre (2 pt) hot beef stock

salt and pepper

bay leaf

To Serve:

French bread, lightly toasted

25 g (1 oz) grated cheese

French Onion Soup

Dish: large casserole or bowl Serves: 4-6 Oven Accessory: glass tray then high wire rack on metal tray on glass tray

1. Place onions and butter in dish, cover and cook on 1000 W for 2-3 mins. or until softened.

2. Stir in flour, gradually add the hot stock, stirring well. Season and add bay leaf. Re-cover and cook on 1000 W for 10 mins.

3. Remove bay leaf.

4. Place the bread on high wire rack and Grill 1 for 2 mins. until lightly toasted. Turn over and top with grated cheese. Grill 1 for another 2 mins. or until cheese melts.

5. Ladle soup into individual serving dishes and float a piece of French bread on the top of each serving.

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Ingredients

5 large tomatoes

30 ml (2tbsp) olive oil

1 onion, chopped

450 g (1 lb) red or orange peppers, thinly sliced

30 ml (2 tbsp) tomato purée

Pinch of sugar

475 ml (16 fl.oz) vegetable stock

60 ml (4 tbsp) soured cream (optional)

Salt and ground black pepper Chopped fresh dill, to garnish

Tomato and Red Pepper Soup

Dish: large Pyrex® bowl Serves: 4 Oven Accessory: glass tray

1. Skin the tomatoes by plunging them in boiling water for 30 seconds. Chop the flesh and reserve any juice.

2. Place half the oil in a bowl with the onion. Cook on 1000 W for 2 minutes, stirring once. Add the peppers and remaining oil, mixing well. Cover and cook on 1000 W for 5 minutes, stirring halfway through cooking.

3. Stir in the chopped tomatoes, tomato purée, seasoning, sugar and a few

tablespoons of stock. Cover and cook on 1000 W for 4 minutes, stirring halfway through cooking, until the vegetables are tender.

4. Stir in the rest of the stock and purée in a blender or food processor until smooth. Strain the soup to remove the skins and season to taste.

5. Pour into bowls, swirl in the soured cream, if using, and garnish with dill.

Ingredients

225 g (8 oz) smoked haddock

15 ml (1 tbsp) single cream

30 ml (2 tbsp) lemon juice

15 ml (1 tbsp) horseradish

100 g (4 oz) cream cheese

15 ml (1 tbsp) parsely, chopped

Garnish:

4 slices of lemon

sprigs of parsley

Smoked Haddock Pate

Dish: flat plate + 10 x 7.5 cm (4 x 3”) diameter ramekins Serves: 4 Oven Accessory: glass tray

1. Place haddock and lemon juice in dish. Cover and cook on 1000 W for 2 mins. or until fish flakes easily. Remove bones and flake.

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

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

Ingredients

15 ml (1 tbsp) oil

1 onion, diced

1 clove garlic, crushed

60 ml (4 tbsp) tomato puree

150 ml (

pt) white wine or vermouth

5 ml (1 tsp) dried herbs

350 g (12 oz) button mushrooms

salt and pepper to taste

Mushrooms a la Greque

Dish: large casserole Serves: 4 Oven Accessory: glass tray

1. Cook the onion and oil in dish on 1000 W for 2-3 mins. or until soft.

2. Stir in all other ingredients, cover and cook on 1000 W for 5 mins. or until mushrooms are tender. Serve hot or chilled.

Ingredients

cauliflower, divided into florets

1 carrot, sliced

red and green pepper, diced

2 sticks of celery, sliced

1 clove of garlic, peeled and crushed

1 onion, peeled and sliced

25 g (1 oz) butter

15 ml (1 tbsp) tomato puree

396 g (14 oz) can tomatoes

1 litre (2 pt) hot vegetable or chicken stock

25 g (1 oz) egg noodles

salt and pepper

Minestrone Soup

Dish: large casserole or bowl Serves: 4-6 Oven Accessory: glass tray

1. Place vegetables with butter in casserole dish. Cover and cook on

1000 W for 8 mins. Stir once.

2. Add tomato puree, tomatoes and stock. Cover and cook on 1000 W for 5 mins. and then 440 W for 12-15 mins.

3. Add noodles and cook for a further 5 mins. or until vegetables are soft. Season to taste.

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Ingredients

350 g (12 oz) cod or huss, cubed

16 button mushrooms

8 cherry tomatoes

1 green pepper, cut into chunks

1 small can baby sweetcorn

1 small can pineapple chunks

Marinade:

small onion, grated

60 ml (4 tbsp) olive oil

60 ml (4 tbsp) lemon juice

2 cloves garlic, crushed

30 ml (2 tbsp) parsley, chopped

Fish Kebabs

Dish: shallow dish + wooden skewers Serves: 4 Oven Accessory: glass tray

1. Place pieces of green pepper in a bowl with 30 ml (2 tbsp) of water. Cover and cook on 1000 W for 1-2 mins. or until slightly softened.

2. Prepare 8 kebabs by threading fish and vegetables alternately. Place in a shallow dish.

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

4. Place the kebabs in a shallow dish. Cover and cook on 1000 W for 6

mins. or until fish is cooked.

Rearrange the kebabs halfway through cooking. Fish should be white and flake easily.

5. Serve on a bed of long grain rice.

Ingredients

4 Salmon Cutlets (800 g)

salt

freshly ground pepper

olive oil

4 tomatoes

Herbs de Provence

1 courgette

12 black olives

Provençal Fish Cutlets

Dish: Glass dish Serves: 4 Oven Accessory: Metal tray on glass tray

1. Wash and dry fish cutlets. Sprinkle with salt, pepper and oil.

2. Cut the tomatoes in slices and remove the stalk. Cut the courgette in slices. Place the fish and the vegetables in a glass dish and sprinkle with olive oil and herbs de Provence.

3. Place the dish on the metal tray and cook on combination 180 °C and

600 W for about 20 minutes. Shortly before the end of the cooking time, add the olives to the dish.

Fish

Ingredients

225 g (8 oz) tomatoes 75 ml (2 fl.oz) olive oil

30 ml (2 tbsp) tomato puree

2 onions, chopped

1 large leek, sliced

4 garlic cloves, crushed

1.2 ltr (2 pt) fish stock salt and black pepper

150 ml (

pt) dry white wine

4 sprigs thyme

small piece of orange peel

4 strands saffron

5 ml (1 tsp) chilli sauce

450 g (1 lb) cod, haddock or coley

450 g (1 lb) mixed seafood

4 large fresh prawns

bunch of dill to garnish

Bouillabaisse

Dish: 3 litre (6 pt) casserole Serves: 6 Oven Accessory: glass turntable

1. Skin the tomatoes and cut into four pieces, removing the cores. Place the oil and tomato puree in a large bowl, heat on 1000 W for 1 min. and mix well. Add the onions and leek, cook on

1000 W for 3-4 mins. or until soft.

2. Add the garlic, tomatoes, stock, wine, thyme, salt, pepper and orange peel, saffron and chilli sauce.

Heat on 1000 W for 3-4 mins. Skin the fish, cut into chunks and add to the tomato liquid. Cover and cook on 1000 W for 3-4 mins. or until the fish is cooked. Add the mixed seafood and prawns and heat again for 2-3 mins. on

1000 W or until hot, taking care not

to overcook the fish.

3. Serve garnished with Dill.

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Ingredients

2 x trout (580 g)

4 tbsp (60 ml) lemon juice

50 g (2 oz) butter

50 g (2 oz) almonds, flaked

Trout & Almonds

Dish: 23 x 20 cm (10 x 8”) shallow dish + small bowl Serves: 2 Oven Accessory: glass tray

1. Place fish in dish head to tail. Sprinkle over lemon juice. Cover and cook on

1000 W for 7-8 mins. (or AUTO PROGRAM FISH) until flesh flakes and is cooked.

2. Leave to stand covered.

3. Place butter and almonds in a small bowl. Cook on 1000 W for 2-3 mins. or until brown, stirring halfway.

4. Drain liquid from fish. Spoon the almonds and butter over and serve.

Ingredients

50 g (2 oz) butter

50 g (2 oz) plain flour

450 ml (

pt) milk

100 g (4 oz) Cheddar cheese, grated

salt and pepper

pinch grated nutmeg

450 g (1 lb) frozen spinach

450 g (1 lb) smoked haddock fillet, skinned

50 g (2 oz) breadcrumbs

Haddock and Spinach Florentine

Dish: 20 cm (8”) square dish Serves: 4 Oven Accessory: glass tray then metal tray on glass tray

1. Mix together the butter, flour and milk in a large jug and cook uncovered on

1000 W for 4 mins. or until sauce

has thickened, whisking every minute.

2. Stir in half of the cheese and season well with salt, pepper and nutmeg. Place spinach in the dish and cook covered on

1000 W for 6 mins. or until cooked. Place in a sieve and drain thoroughly, then place back into the dish.

3. Place the fish in a single layer on top of the spinach.

4. Pour the cheese sauce over the fish to cover it completely. Sprinkle the remaining cheese and breadcrumbs on top and cook on Combination: 220°C + 250 W for 20-25 mins. or until brown and crisp.

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 (optional)

salt and pepper to taste

15 g (

oz) butter

75 g (3 oz) fresh white breadcrumbs

15 ml (1 tbsp) chopped fresh parsley

pinch paprika

Salmon and Vegetable Mornay

Dish: 20 x 25 cm (8 x 10”) dish Serves: 4 Oven Accessory: glass tray then metal tray on glass tray

1. Break broccoli and cauliflower into florets, add red pepper and 2 tbsp water. Cover and cook on 1000 W for 5 mins. or until soft. Drain.

2. Flake salmon and mix with vegetables.

3. Melt butter in jug on 1000 W for approx. 20-30 secs. Stir in flour then milk. Cook on 1000 W 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 1000 W for approx. 15-20 secs. Stir in breadcrumbs, parsley and paprika. Sprinkle over vegetable mixture.

5. Cook on Combination: 220°C + 250 W for 10-15 mins. or until piping hot.

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TYPE MICROWAVE TIME COMBINATION TIME

OF MEAT ONLY (MINS.) COOKING (MINS.)

(Preheat before cooking)

Beef

- chop (2) - - 250°C + 100 W 7-8

- roast (1) 1000 W 4-5 250°C + 100 W 8-9

- stew 1000 W then 250 W or 440 W 10 then 60-75 (3) 170°C + 440 W 60-90 (3) (if more than 500g)

Lamb

- leg or shoulder (1) 600 W 5-7 230°C/250°C + 250 W 9-10

- boneless roast (1) 600 W 5-7 230°C + 250 W 10-11

- stew 1000 W then 250 W or 440 W 10 then 40-50 (3)

170°C + 440 W

50-60 (3)

(if more than 500g)

- cutlets (2) - - Grill 1 16-18 (3)

Veal

- roast (1) 600 W 8-9 220°C + Grill 3 + 440 W 12-13

- stew 1000 W then 250 W or 440 W 10 then 50-60 (3) 170°C + 440 W 50-60

Pork

- roast (1) 600 W 16-18 220°C + 440 W (if more than 1200g) 12-13 (if fillet)

Grill Convection 220°C + Grill 3 + 440 W 13-14 (if back)

(if less than 1200g)

- stew 1000 W then 250 W or 440 W 10 then 50-60 (3) 170°C + 440 W 50-60 (3)

- chops (2) - - Grill + 250 W 14-16

Chicken - Guinea Fowl - Turkey

- whole roast (1) - - 230°C + 440 W 7-8

- pieces (2) 1000 W 7-8 Grill 1 + 250 W 12-14

- roast turkey - - Veal Auto Program

- turkey thigh (2) Chicken Pieces Auto Program

(if less than 1000g)

or 230°C + 600 W 7-8

(if more than 1000g)

Meat and Poultry

Cooking Chart Summary

Below we have summarised the main cooking methods and approximate times for manual (i.e. not AUTO) cooking. These cooking times will vary depending on the recipe preparation and any other ingredients included.

As with any cooking, the meat should be checked to ensure that it is thoroughly cooked to your liking and if necessary, after STANDING, more time can be added. When calculating cooking times from the chart below, please note that 450 g = 1 lb.

Times for Cooking Meat and Poultry (in minutes for 500g) on Microwave or Combination

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(1) place the dish on the wire rack if cooking in combination (2) dependant on the weight Note: the times indicated refer to cooking pieces with bones. For boneless meat or stuffed meats, increase the cooking time by at least 10 minutes (depending on the weight). In combination cooking, if the colour appears insufficient at the end of cooking, do not hesitate to add a few more minutes on Grill 1.

Cooking Chart Summary - Cont’d.

Ingredients

15 ml (1 tbsp) cornflour

15 ml (1 tbsp) caster sugar

15 ml (1 tbsp) white wine vinegar

15 ml ( 1tbsp) orange juice

15 ml (1 tbsp) tomato puree

15 ml (1 tbsp) sherry

juice from can of pineapple below

seasoning to taste

450 g (1 lb) pork fillet, diced

green pepper, chopped

225 g (8 oz) can pineapple chunks

Ingredients

Loaf:

500 g minced beef

1 dry breadroll

1 egg, 1 onion, 50 g mushrooms

2 tbspn capers, 1 tbspn frozen parsley

4 tbspns soya sauce, pepper

150 g bacon, sliced

125 ml bouillon (instant)

4 slices Gouda

Sauce:

125 ml dry white wine

200 ml cream

salt, pepper

Sweet and Sour Pork

Dish: medium casserole Serves: 4 Oven Accessory: glass tray

Meat Loaf

Dish: glass dish Serves: 4 Oven Accessory: glass tray

1. Mix all sauce ingredients together.

2. Layer pork, pepper and pineapple in casserole. Pour over sauce, cover and cook on 600 W for 20 mins. or until meat is tender, stirring occasionally.

1. Combine the meatloaf ingredients and form into a loaf shape. Put into a glass dish, place the bacon over the top and pour over the bouillon. Do not cover.

2. Cook on 1000 W for 18 minutes and then on Combination: Grill 1 and 600 W 17 minutes. About three minutes before the end of the cooking time, lay the cheese on the top of the meatloaf.

3. Once you have removed the meatloaf from the oven, wrap in aluminium foil and keep warm.

4. Mix the white wine and cream into the remaining stock, season to taste and heat on 1000 W for three minutes, stirring halfway through.

TYPE MICROWAVE TIME COMBINATION TIME

OF MEAT ONLY (MINS.) COOKING (MINS.)

(Preheat before cooking)

Duck

- whole roast - - 250°C + 250 W 11-12

- legs (1) - - Grill 1 + 440 W 10-11

- stew 1000 W then 440 W or 250 W 10 then 70 (2) 170°C + 440 W 1 hr-1 hr 15 mins.

Rabbit 1000 W 7-8 - -

Game

- roast 1000 W 5-6 Grill Convection 250°C + 100 W 10-12

- stew 1000 W then 440 W or 250 W 10 then 70 (2) 170°C + 440 W 1 hr 15-1 hr 30 (2)

Chipolatas (2) 1000 W 3-4 Grill Convection 250°C + 100 W 11

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Ingredients

4 chicken joints, skinned

Marinade:

2 cloves garlic, crushed

25 g (1 oz) fresh root ginger, grated

10 ml (2 tsp) ground coriander

5 ml (1 tsp) ground cumin

5 ml (1 tsp) ground cinnamon

5 ml (1 tsp) turmeric

3 ml (

tsp) salt

2 ml (

tsp) black pepper

150 ml (

pt) natural yoghurt

juice of 1 lemon

Tandoori Chicken

Oven Accessory: high wire rack and metal tray on glass tray Serves: 4

1. Cut three slits in each piece of chicken, then place in a bowl. Mix all the remaining marinade ingredients and pour over the chicken. Cover and refrigerate for 24 hours.

2. Place chicken joints on high wire rack on metal tray. Cook on Combination: 220°C + 250 W for 30 mins. or until the chicken is cooked through. Turn halfway during cooking and baste with remaining marinade. Serve with boiled rice.

Ingredients

600 g (1

lb) braising steak, cubed

45 ml (3 tbsp) seasoned flour

600 ml (1 pt) hot beef stock

45 ml (3 tbsp) tomato puree

30 ml (2 tbsp) paprika

5 ml (1 tsp) sugar

60 ml (4 tbsp) soured cream

Hungarian Goulash

Dish: large casserole Serves: 4 Oven Accessory: metal tray on glass tray

1. Toss the meat in the flour. Combine all ingredients except the sour cream in casserole dish.

2. Cook on Combination: 160°C + 100 W for 1 hr 30 mins. or until meat is

tender.

3. Remove from oven and immediately stir in the soured cream. Serve with ribbon noodles.

Ingredients

675 g (1

lb) pork ribs

30 ml (2 tbsp) vinegar

Sauce:

45 ml (3 tbsp) tomato sauce

45 ml (3 tbsp) soy sauce

45 ml (3 tbsp) honey

5 ml (1 tsp) dry mustard powder

45 ml (3 tbsp) plum jam

Barbeque Spare Ribs

Dish: shallow flat based dish Serves: 4 Oven Accessory: glass tray then metal tray on glass tray

1. Prepare riblets from breast by cutting down between rib bones with a sharp knife. Cut flap end into 2.5 cm (1”) wide strips.

2. Place riblets into a large bowl, cover with water and add the vinegar.

3. Cover and cook on 1000 W for 8-10 mins. then 250 W for 25 mins. Drain.

4. Combine all sauce ingredients together and heat on 600 W for 2 mins. Mix thoroughly.

5. Toss riblets in sauce. Arrange over the base of a shallow dish and cook on Combination: 190°C + 250 W for 30-40 mins. or until riblets are dark brown and crispy. During this final cooking a lot of the fat bakes out on the riblets, making a delicious finger snack.

Ingredients

4 chicken breasts

Marinade:

45 ml (3 tbsp) soy sauce

30 ml (2 tbsp) clear honey

juice of 1 lemon

Satay Sauce:

15 ml (1 tbsp) oil

5 ml (1 tsp) coriander

1 green chilli, seeded and finely chopped

5 ml (1 tsp) cumin

1 clove garlic, crushed

100 g (4 oz) crunchy peanut butter

5 ml (1 tsp) dark brown sugar

100 g (4 oz) creamed coconut

45 ml (3 tbsp) lemon or lime juice

Chicken Satay

Dish: large flat plate + 8 wooden skewers Serves: 4 Oven Accessory: glass tray

1. Cut chicken into lengthways strips and thread onto skewers.

2. Whisk together all the marinade ingredients and pour over the chicken. Cover and marinate in the refrigerator for at least 2 hours, turning occasionally.

3. Place the oil, coriander, garlic, chilli and cumin in a large jug. Cover and cook on

1000 W for 1 min.

4. Dissolve the coconut in 300 ml (

pt) of hot water. Stir this into the spices. Add the peanut butter and sugar. Cover and cook on 1000 W for 2 mins. or until the sauce is thick and creamy. Stir occasionally. Add lemon or lime juice.

5. Arrange the kebabs on a plate. Cover and cook on 1000 W for 7 mins. or until the chicken is cooked through. Re-arrange the kebabs halfway during cooking time. Serve with Satay Sauce.

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English

Ingredients

30g (1 oz) butter

30g (1 oz) flour

250 ml (9 floz) milk

80g (3 oz) gruyere, grated

4 eggs

Salt and pepper

Cheese Soufflé

Dish: 1 x soufflé dish (Ø 18 cm) Serves: 4 Oven Accessory: metal tray on glass tray

1. Make a roux with the butter and flour. Add the milk. Cook the béchamel on

1000 W for 2-3 minutes. Whisk briskly and add grated cheese, then egg yolks one at a time. Season.

2. Preheat oven to 210°C with metal tray.

3. Meanwhile, butter and flour the soufflé dish. Then whisk the egg whites until stiff. Gently incorporate the cooled mornay sauce with the help of a spatula.

4. Pour into the dish without pressing down. Cook on 210°C for about 20 minutes then on 180°C for a further 10 minutes. Serve immediately.

Eggs, Cheese and Snacks

Eggs are delicate products which require special attention. This is because if they are placed straight into the oven, they explode

because of the pressure created inside the shell. Being broken, the yolk also explodes if the film covering it is not pierced. So push the tip of a toothpick into the centre of the yolk; if the egg is fresh, it will not spill out. The yolk and the

white react differently to the microwaves and unfortunately the yolk cooks more quickly. When eggs are beaten (omelette), the edges should be taken into the centre halfway through cooking time.

Poached eggs

Heat 50 ml of water with salt and a dash of vinegar for 1 min on 1000 W. Break the egg into the boiling water and carefully pierce

the yolk and the white with a toothpick; cook on 600 W for 30 to 40 seconds (depending on the size of the egg). Leave to stand for 1 minute, then drain and serve.

Scrambled eggs

Mix 2 raw eggs in a bowl with a little cream or milk, a knob of butter, salt and pepper. Cook for 40 seconds on 1000 W. Remove and beat briskly with a fork. Resume cooking on 1000 W for a further 30 to 40 seconds. The eggs should remain creamy.

Oeufs cocotte

Break the egg into a buttered ramekin, season with salt and pepper, pierce the yolk and the white with a toothpick. Add the desired ingredients (cream, mushrooms, lumpfish roe, etc.). Cook for 1 min 30 sec to 2 min per egg at 250 W, depending on the size of the egg and the quantity of garnish.

Cheeses react differently depending what type they are: the fattier they are the quicker they melt. If they are cooked for too long a time, they harden. When possible, it is preferable to add grated cheese at the last moment (for pasta, gratins, etc.).

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Ingredients

Mushroom Sauce:

knob of butter

2 spring onions, chopped

100 g (4 oz) mushrooms, sliced

60 ml (4 tbsp) soured cream

salt and pepper

Omelette:

4 eggs

60 ml (4 tbsp) single cream

pinch cayenne pepper

25 g (1 oz) grated tasty cheese

Omelette With Mushroom Sauce

Dish: 23 cm (9”) dinner plate Serves: 2 Oven Accessory: glass tray

1. Combine butter, spring onions and mushrooms in a small dish. Cook covered on 1000 W for 1

- 2 mins.

or until mushrooms are just soft. Leave to stand.

2. Beat eggs, single cream and pepper

together. Pour onto dinner plate and sprinkle with cheese. Cook on 1000 W for 3-4 mins. or until just setting.

3. Stir soured cream into mushrooms and cook on 1000 W for 45 secs. Fold omelette in half and serve with mushroom sauce poured over.

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

Macaroni Cheese

Dish: large dish + jug Serves: 4 Oven Accessory: glass tray then high wire rack on metal tray on glass tray

1. Cook macaroni in 450 ml (

pt) boiling

water on 1000 W for 8 mins. or until soft. Drain.

2. Place butter, onion and bacon in a jug. Cover and cook on 1000 W for 45 mins. or until onion is soft. Stir halfway through cooking.

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

1000 W.

4. Gradually add milk, stir well and

season. Cook on 1000 W for 45 mins. or until sauce is thick and bubbling. Stir twice during cooking.

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

6. Grill 1 for 3 mins. or until brown. Serve immediately.

Ingredients

8 chicken wings

30 ml (2 tbsp) clear honey

30 ml (2 tbsp) soy sauce 30 ml (2 tbsp) dry sherry

1 clove garlic, crushed

2.5 cm (1”) root ginger, grated 10 ml (2 tsp) cornflour

150 ml (5 fl. oz) orange juice

3 spring onions, finely sliced

5 ml (1 tsp) tomato puree

15 ml (1 tbsp) soft brown sugar

Spicy Chicken Wings

Dish: microwave roasting rack and shallow dish Serves: 4 Oven Accessory: glass tray

1. Place chicken wings on rack and cook covered on 1000 W for approx. 8 mins. or until cooked.

2. Combine remaining ingredients and cook on 1000 W for 2-3 mins. or until thickened.

3. Transfer wings to dish and cover with sauce. Cook on 1000 W for 2 mins.

Ingredients

275 g (10 oz) flat mushrooms, approx.

2.5 cm (1”) in diameter, peeled and stalks removed

2 streaky bacon rashers

25 g (1 oz) grated cheese

3 ml (

tsp) French mustard

50 g (2 oz) fresh breadcrumbs

1 egg

60 ml (4 tbsp) milk

15 ml (1 tbsp) fresh parsley, chopped

2 thin slices of cheddar cheese

1 tomato, thinly sliced

Stuffed Mushrooms

Dish: large dinner plate + microwave rack (not plastic defrost rack) Serves: 4-6 Oven Accessory: glass tray

1. Cook bacon rashers on a microwave rack on 1000 W for 1-2 mins. or until crisping and brown. When cool, chop into small pieces.

2. In a small bowl, mix together grated cheese, bacon, mustard and breadcrumbs. Add beaten egg, milk, parsley and seasoning and mix until well combined.

3. Fill mushroom cavities with mixture. Cut cheese slices into 1 cm (

”) squares

and place on top of filling. Cut tomato slices into segments and place one segment on top of each mushroom. Place mushrooms in a circle on a plate and cook on 1000 W for 4 mins. or until cheese starts to melt and mushrooms are just cooked.

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English

Ingredients

12 mussels

12 clams

60 ml (4 tbsp) dry white wine

225g (8 oz) spicy hot fresh pork sausages, cut

into 2.5cm lengths

450g (1lb) chicken breasts, cut into 5 cm strips

2 garlic cloves crushed

3 ml (

tsp) dried thyme

2 ml (

tsp) salt

1 green pepper, chopped

1 onion, chopped

450g (1lb) raw king prawns, shelled and

deveined

175g (6 oz) long grain rice

3 ml (

tsp) crushed saffron threads

250 ml (9 floz) chicken stock

225g (8 oz) crushed canned tomatoes

Paella

Dish: 3 litre soufflé dish Oven Accessory: glass tray Serves: 8

1.Scrub mussels and clams under cold water and remove beards from mussels with a sharp knife. Arrange the clams around the edge of the soufflé dish, and place the mussels in the centre. Add the wine and cook, covered, on 1000 W for 3-5 minutes, just until the shellfish open.

2.Discard top shells of shellfish: rinse shellfish in their own liquid to remove any sand. Place shellfish on a plate and reserve. Pour the juices into a jug, leave to stand until sand settles. Spoon off clear cooking liquid and reserve. Discard the remainder.

3.Place the sausages in the soufflé dish. Cook, covered with kitchen paper on

1000 W for about 4 minutes, or until lightly browned. Remove and drain on kitchen paper, reserve dripping.

4.In mixing bowl, place the chicken, garlic, thyme and salt. Add to the soufflé dish with the sausage dripping in. Cook,

covered with kitchen paper on 1000 W for about 5 minutes, until chicken is tender, stirring half way through cooking. Remove chicken and reserve.

5.Place green peppers, onion and prawns into the soufflé dish. Cook covered on 1000 W for 3-4 minutes, just until prawns turn pink, stirring half way through cooking. Remove prawns and set aside.

6.Add rice and saffron to the vegetables. Cook on 1000 W for 2 minutes, stirring half way through cooking. Then add the reserved shellfish liquid, stock and tomatoes. Cook on 1000 W for 15 minutes, or until rice is tender; stir once.

7.Stir in carefully the reserved sausage, chicken and shellfish to the rice mixture. Cook on 1000 W for 2-3 minutes until hot. Be careful not to overcook. To serve place paella in a warmed serving dish, arranging clams and mussels on top.

The cooking times for dried vegetables in the microwave are much the same as with traditional cooking. On the other hand, these foodstuffs heat up very quickly, without taking on a reheated flavour, so long as they are in a closed vessel, with butter or sauce mixed in.

For the cooking, use a big vessel (to avoid any overspill). Fully cover with water or stock. Leave to stand for at least 5 to 8 minutes after cooking.

Rice

Once the liquid reaches boiling point, cook for approx. 20 minutes at 250 W, regardless of the quantity of rice.

Semolina

Semolina cooks perfectly in a microwave oven, with no risk of burning. Simply add a volume of water equal to that of the semolina, bring to the boil covered on 1000 W for 2 min 30 sec (for 200 g of medium-grain semolina with 0.2 l of water), then cook on 250 W for about 3 min while it swells.

Pasta

Remember to salt the cooking water and stir once during cooking. When the liquid is bubbling, cook for 7 or 8 minutes on 1000 W for 250 g of pasta (for 1 litre of water) and 10 minutes for 250 g of ravioli.

Dried vegetables

Fully cover with water and leave to soak for one night. The next day, rinse and drain. Cover with water. Do not salt before cooking (this hardens the dried vegetables). Cook for 10 minutes on 1000 W then 15 to 30 minutes on 250 W. Monitor the cooking and add water if necessary: the dried vegetables must always be covered with liquid.

Jacket potatoes

Varieties of potatoes vary in their suitability for cooking by microwave. The ideal size of potato to be cooked by microwave or Combination is 175 g-225 g. Microwaving jacket potatoes is quicker than Combination, but will produce a soft result. Combination cooking will produce a drier, crisper texture. If you wish to further enhance the browning at the end of cooking, use the GRILL (see chart below). Before Cooking wash potatoes and prick skins several times. Spread around edge of turntable. After Cooking remove from oven and wrap in tin foil to retain the heat. Leave to stand for 5 mins.

Jacket Potatoes - Manual Cooking Chart

Qty

1 2 4

Mins. on 1000 W

4-5 6-8

10-13

Mins. on Grill to crisp

8-10 10-12 11-13

Rice, Pasta, Dried Vegetables & Jacket Potatoes

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Ingredients

1 large aubergine, cubed

salt

350 g (12 oz) tagliatelle, fresh

1 onion

1 clove garlic, crushed

15 ml (1 tbsp) olive oil

397 g (14 oz) tin of chopped tomatoes

5 ml (1 tsp) basil

15 ml (1 tbsp) tomato puree

15 g (

oz) butter

salt and pepper

8-10 black olives, stoned

100 g (4 oz) mozzarella, diced

30 ml (2 tbsp) parmesan cheese, grated

Tagliatelle Toscana

Dish: deep casserole dish Serves: 4 Oven Accessory: glass turntable + metal tray + low rack

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 1000 W for 4 mins. or until tender. Drain.

3. Place onion, garlic and oil in a bowl, cover and cook on 1000 W for 2 mins. or until soft. Add the remaining ingredients except the mozzarella,

tagliatelle and parmesan cheese, cover and cook on 1000 W for 6-8 mins.

4. Mix the drained pasta with the mozzarella. Place in a casserole dish. Pour the sauce over the top. Sprinkle with parmesan and cook on Combination: 230˚C + Grill 1 + 1000 W for 6-8 mins. or until golden brown and piping hot.

Ingredients

175 g (6 oz) red lentils

450 ml (

pt) water

1 onion, finely chopped

100 g (4 oz) cheese, grated

1 egg, beaten

45 ml (3 tbsp) milk

15 ml (1 tbsp) parsley, chopped

3 ml (

tsp) cayene pepper

salt and pepper

2 small courgettes, thinly sliced lengthwise

Lentil Loaf

Dish: large bowl + 2 lb loaf tin, greased Serves: 4 Oven Accessory: glass tray then metal tray on glass tray

1. Rinse lentils and cover with water. Cook on 600 W for 15-18 mins. or until tender. Drain off any excess liquid.

2. Mix all remaining ingredients except courgettes together with lentils.

3. Cook courgettes with 3 tbsp of water, covered on 1000 W for 3 mins. Drain.

4. Spoon one third of lentil mixture into base of loaf dish. Cover with half courgette slices. Spoon another third over cover with remaining courgettes. Finish with lentil mixture. Smooth over.

5. Cook on Combination: 190°C + 100 W for approx. 30-35 mins. or until set. Serve with ratatouille.

Ingredients

8 quick cooking cannelloni tubes

600 ml (1 pt) pouring white sauce

50 g (2 oz) cheese, grated

Filling:

100 g (4 oz) defrosted spinach

50 g (2 oz) cooked ham, chopped

30 ml (2 tbsp) Parmesan cheese

1 egg, beaten

100 g (4 oz) cooked chicken, finely diced

15 ml (1 tbsp) parsley, finely chopped

15 ml (1 tbsp) spring onions, finely chopped

60 ml (4 tbsp) Parmesan cheese

Cannelloni

Dish: shallow baking dish approx. 20 cm x 25 cm (8” x 10”) Serves: 4 Oven Accessory: glass tray then metal tray on glass tray

1. Prepare sauce. At the end of cooking, whisk in the grated cheese. Set aside.

2. Prepare filling by combining all filling ingredients. Fill cannelloni tubes from each end.

3. Lay cannelloni in base of dish. Pour over sauce and sprinkle with second measure of Parmesan cheese.

4. Cook on Combination: 190°C + 250 W for approx. 25 mins or until bubbling and browning.

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English

Ingredients

700 g (1lb 5 oz) potatoes

200 ml (7 floz) milk

200 ml (7 floz) cream

70g (3 oz) emmenthal, grated

1 garlic clove

Salt and pepper

Potato Dauphinois

Dish: 1 x Pyrex bowl (Ø 22 cm) Serves: 4 Oven Accessory: low wire rack on metal tray on glass tray.

1. Peel and cut the potatoes into thin slices. Peel and chop the garlic. Arrange the potato slices in dish. Scatter over the garlic, salt and pepper. Pour over the cream and milk.

2. Place on low wire rack on metal tray and cook on Combination: Grill 2 and 250 W for 25-30 minutes (depending on the type of potato)

Vegetables

Ingredients

450 g (1 lb) carrots,

peeled and cut into 2.5 cm (1”) matchsticks

60 ml (4 tbsp) lemon juice

5 ml (1 tsp) soft brown sugar

Glazed Carrots

Dish: 20 cm (8”) casserole Serves: 4 Oven Accessory: glass tray

1. Place carrots in dish with lemon juice. Cover and cook on 1000 W for 5-6 mins. (or AUTO PROGRAM VEGETABLES) or until tender.

2. Uncover and immediately sprinkle sugar over carrots and toss to coat.

*We do not recommend cooking with the Auto menu for these vegetables. Tomatoes, courgettes, aubergines, frozen vegetables for ratatouille, mushrooms, spinach, endives and onions need little or no water. Peas, broad beans, runner beans and French beans may need 8-10 tbsp water per 500 g.

Fresh/Frozen Vegetables Manual Cooking Charts-Use Max Power ( 1000 W)

For 500 g (time in minutes). For fresh vegetables add 90 ml (6 tbsp) water and frozen vegetables 30 ml (2tbsp) water.

VEGETABLES FRESH FROZEN

Artichokes:

- whole 9-10 –

- hearts 9-11 12-15 Asparagus* 10-12 12-13 Aubergines 9-11 – Beetroot* 18-20 – Chinese Leaves 7-9 13-14 Broccoli 8-9 12-13 Mushrooms 9-10 12-13 Carrots:

- round slices 8-10 12-13

- strips 12-14 – Cabbage* 12-14 – Cauliflower 8-10 12-13 Brussels sprouts 9-10 12-13 Boule celery 8-9 – Celery* 15-17 – Courgettes 8-9 12-13 Endives 10-12 18-20 Spinach:

- chopped – 12

- leaves 9-10 13

VEGETABLES FRESH FROZEN

Broad beans* 16-19 18-20 Fennel:

- whole cut in half 10-12 –

- thin cut 17-20 – Green beans* 12-13 12-13 Dwarf beans 15-16 – Mixed spring vegetables* – 15-16 Corn on cob (2 cobs)* 7-10 12-15 Turnips 8-10 18-20 Onions 9-12 14-16 Peas* 20 15-16 Mange-tout peas 12-13 – Thin sliced leeks 8-10 15-16 Leek stalks 8-10 15-16 Squash 9-10 – Capsicums 12-13 13-15 Whole potatoes (<220 g) 8-10 – Cut potatoes 10-11 – Ratatouille 16-18 14-16 Salsify 10-12 14-16 Tomatoes* 4-5 –

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