Panasonic NN-A775S, NN-A755W, NN-A725M User Manual

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NN-A775 / NN-A725 / NN-A755

Microwave/Convection Cookery Book

KKoochbuch für die Mikr

chbuch für die Mikrooww

elleng

ellengee

räte

Kookboek voor combinatie magnetron-oven

La Cuisine Gourmande avec V

otre Four Combiné

Recettario per forni a microonde combinati

Recetario para microondas combinado

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English

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 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2-3

Quick Check Cookware Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4-7

General Guidelines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8-10

Defrosting Guidelines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11

Tips for Defrosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11-12

Defrosting Common Foods Chart . . . . . . . . . . . . . . . . . . . . . . . . . .13-14

Reheating . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15

Microwave Cooking Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16

Convection/Bake Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17

Grilling/Grill-Convection Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18

Combination Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19-20

Guidelines For Using The Recipes in This Book . . . . . . . . . . . . . . . . . .29

Recipes

Soups and Starters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29-32

Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33-35

Meat and Poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36-41

Eggs, Cheese and Snacks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .42-44

Pizza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .45

Rice, Pasta, Dried Vegetables & Jacket Potatoes . . . . . . . . . . . . . .46-49

Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .50-52

Pastry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .53-56

Quiches . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .57-59

Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .60-63

Cakes and Biscuits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .64-67

Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .68-71

Preserves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .72-73

Italian Dinner Party . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .74-75

Chinese Dinner Party . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .76-79

Thai Dinner Party . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .80-81

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.

Microwaving Principles

Absorption

Microwave

Vibration

Water Molecule

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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

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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.

●

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

✔

✗

Cooking Containers

Oven Accessories

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Grill

✗

✔

Cooking Containers

Oven Accessories

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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.

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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.

Combination

Cooking Containers

✔

✗

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

Oven Accessories

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●

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

Convection

Cooking Containers

✔

✗

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.

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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

General Guidelines

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.

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General Guidelines

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.

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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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.

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.

Tips for Defrosting

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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.

Auto Weight Defrost

Tips for Defrosting

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.

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Defrosting Common Foods

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

NOTES

# turn this food halfway through defrosting and protect ends and projecting parts with foil.

* stir, turn or separate several times during defrosting.

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NOTES

# turn this food halfway through defrosting and protect ends and projecting parts with foil.

* stir, turn or separate several times during defrosting.

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

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

Defrosting Common Foods

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.

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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

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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 airtight containers.

Making caramel

Cook 100 g of sugar with 2 tablespoons of water in a bowl for 2-3 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 30-50 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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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)

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

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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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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.

Combination Cooking -

Convection + Micro Power

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Frozen

CATERING STARTERS

Grill + 600W 4 to 5 min

Grill 2 + 440W 7 min

Grill + 600W 5 to 7 min

TB 180° + 440W 6 min

FA 210° + 440W 4 min

FA 210° + 440W 4 to 5 min

FA 240° + 250W 9 min --

TB 200° + 440W 2 min 30 sec

FA 200° + 440W 4 to 5 min or Autosetting -

quiche then 5 min FA 210°

FA 200° + 250W 15 to 17 min

FA 250° + 250W 10 to 12 min

Fresh

TB 230° + 250W 4 to 5 min

FA 210° + 250W 7 min then 1 min TB 230°

Grill + 600W 2 min 30 then 1 min Grill

FA 210° + 250W 3 to 4 min

FA 200° + 250W 3 to 4 min

FA 230° + 250W 3 min

FA 200° + 100W 5 min

FA 200° + 100W 3 to 4 min

FA 210° + 250W 3 to 4 min

Weight or Quantity

1 pce (140 g)

2 x 140 g

1 x 150 g

1 x 100 g

1 x 170 g

1 x 130 g

2 x 120 g

2 x 110 g

2 x 170 g

1 x 125 g

1 x 120 g

2 x 120 g

2 x 100 g

Food

- croque-monsieur (2 & 4)

[ham & cheese toastie]

- scallop of fish (1)

- cheese croissant (2)

- puff pastry roll with cheese filling (6)

- ham-cheese baskets (to be cooked)

(6)

- ham-cheese or goat's cheese-spinach

baskets (cooked) (2)

- meat pie (2)

- ham-mushroom-cheese pastry

(cooked) (2)

- Cheese soufflé (to be cooked) (5)

- Pastilla [Moroccan chicken pie]

(to be cooked) (2)

Combination Cooking

Table for reheating everyday or frozen foods in microwaves or combination ovens.

Directions for use : the indication "+" signifies combined cooking , FA refers to Fan-Assisted [cooking], and TB to Turbogrill. In all Combination cooking, the oven must be

preheated at the temperature indicated with the metal tray placed on the turntable.

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Frozen -FA 200° + 250W 5 to 6 min

Grill 1 + 440W 4 to 5 min

FA 240° + 100W 12 to 13 min

FA 230° + 100W 5 to 6 min

Grill 1 + 250W 6 min

Preheat in FA 250° and cook FA 230° + 250W 18 to

20 min then 3 min in FA 230° (6 for the puff pastry)

(5 in its tin for the shortcrust pastry pie)--

Max 3 to 4 min

440W 3 to 4 min in their container

Max 4 to 6 min

Fresh

FA 230° + 250W 2 min -TB 200° + 250W 3 to 4 min

FA 230° + 250W 7 min 30 sec

FA 210° + 100W 5 min

FA 210° 5 min

FA 230° + 250W 8 to 9 min (2)

TB 230° + 100W 8 min

Grill 1 + 600W 4 min 30 sec

FA 240° + 250W 3 min

Max 2 min

Max 20 to 30 sec

250W 3 to 4 min

Max 2 min

Max 3 to 4 min.

FA 200° + 440W 8 min then stand 5 min

Weight or Quantity

1 x 140 g

20 pces –150 g

1 x 110 g

4 x 140 g

16 pces (210 g)

12 pces (160 g)

12 pces (220 g)

1 x 450 g

1 x 500 g

8 pcs (660 g)

2 x 200 g

1 x 350 g

1 x 150 g

1 pce

12 pcs 120 g

1 pce 170 g

1 x 500 g

1 x 400 g

Food

- Panini (2)

- Cheese pastry (7)

- Chips in bread roll (2)

- Sweetbread vol-au-vent (2)

- aperitif pastries (to be cooked) (6)

- aperitif tartlets (already cooked) (2)

- Mini St jacques scallops (1)

- large crayfish pastries, tourte

bourguignonne ou bretonne

(to be cooked)

- Spring rolls, samosas (2 & 4)

- Stuffed [baked] potatoes (2)

- Tielle sétoise (7)

- Filled pancake (3)

- Unfilled pancake (3)

- Snails (3)

- Stuffed tomato (3)

- Plain or onion tortilla

- Lyon saveloy in brioche (7)

Combination Cooking

Table for reheating everyday or frozen foods in microwaves or combination ovens.

Directions for use : the indication "+" signifies combined cooking , FA refers to Fan-Assisted [cooking], and TB to Turbogrill. In all Combination cooking, the oven must be

preheated at the temperature indicated with the metal tray placed on the turntable.

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Frozen

FA 210° + 440W 9 to 11 min

Autosetting - pizza

FA 230° + 600W 7 min then grill 2 to 3 min

Or Pizza + 4 min FA 220°

FA 230° + 600W 9 min then Grill 2 to 3 min

FA 200° + 440W 4 to 5 min

Autosetting - quiche

FA 180° + 440W 15 min then 8 min standing time

Autosetting - pizza

Fresh

FA 200° + 250W 6 min

Autosetting - pizza

FA 200° + 100W 3 min

FA 200° + 100W 4 min 30 sec

FA 180° + 100W 7 to 8 min then stand

Autosetting - pizza fresh

Weight or Quantity

1 x 380 g

1 x 120 g

1 x 500 g

1 x 750 g

1 x 100-130 g

1 x 400 g

1 x 1000 g

1 x 130 g

Food

- calzone pizza (2)

- pizza (2)

- American pizza (2)

- Quiche lorraine- Onion & bacon tart (2)

- Family-size leek quiche (2)

- Alsace tart/flan (2) (1) place in a heat-resistant, microwaveable dish on the high wire rack. (2) remove all packaging and place directly on high wire rack. (3) cover. (4) turn over or stir halfway

through cooking. (5) place on metal tray. (6) place on a sheet of greaseproof paper on the high wire rack. (7) place on a sheet of greaseproof paper on the low wire rack.

STANDING TIME : it is essential to let the food stand after reheating : 3 to 6 min for the starters, bread, Viennese pastries, liquids, ready meals and 10 min for the gratins and

pies.

Combination Cooking

Table for reheating everyday or frozen foods in microwaves or combination ovens.

Directions for use : the indication "+" signifies combined cooking , FA refers to Fan-Assisted [cooking], and TB to Turbogrill. In all Combination cooking, the oven must be

preheated at the temperature indicated with the metal tray placed on the turntable.

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Frozen

READY MEALS

Autogratin

Autogratin or TB2 230° + 600W 22 min

Autogratin

Autogratin-TB 230° + 600W 11 to 12 min (7)

SIDE DISHES

Max 4 to 5 min

Grill 1 + 600W 7 to 10 min according to brand and

thickness of product

Max 3 min

Max 3 min 30 sec

Max 8 min

Max 12 to 13 min

--Max 13 to 14 min (4)

Max 2 min 30 sec

Max 4 min 30 sec

Fresh

TB 200° + 600W 5 min

TB 230° + 600W 7 to 9 min

FA 250° + 600W 11 to 12 min

Grill 1 + 440W 6 to 7 min (1)

TB 200° + 600W 7 min (1)

TB 230° + 600W 10 min (1)

440W 4 min-Max 2 to 3 min-Max 1 min to 1 min 30 sec

Max 1 min 30 to 2 min

Max 1 min 30 sec

Max 1 to 2 min

Max 3 min 30 sec

Max 2 min

Max 4 min

Max 7 to 8 min

Max 1 min

Max 2 min 30 sec

Weight or Quantity

300-400 g (1)

800 g (1)

1 kg (7)

300 g

320-400 g

800 g

4 pcs 320 g

450 g

300

300 to 500 g

100 g

200 g

400 g

1000 g

200 g

500 g

1000 g

150 g

300 g

Food

- Gratins (dauphinois, moussaka,

lasagna, tartiflette, Shepherd's pie)

- Vegetable gratin (with or without

meat)

- Dumplings (3 & 4)

- Fish à la bordelaise [with white wine &

shallots]

- Starchy foods (3 & 4)

- Oven chips & potato products

(1 & 4)

- Vegetables (3 & 4)

- Mashed (3 & 4)

potato

vegetables

- Spaghetti in sauce (3)

- Rice (3)

Combination Cooking

Table for reheating everyday or frozen foods in microwaves or combination ovens.

Directions for use : the indication "+" signifies combined cooking , FA refers to Fan-Assisted [cooking], and TB to Turbogrill. In all Combination cooking, the oven must be pre-

heated at the temperature indicated with the metal tray placed on the turntable.

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Frozen

MEAT AND FISH

Max 1 min 30 sec.

Grill 1 + 250W 10 min

Max 8 min

Fresh

Grill 1 + 100W 10 to 12 min

Grill 1 + 100W 5 to 6 min

Grill 1 + 100W 6 min

Max 4 min 30 sec to 5 min

440W 1 min 40 sec

600W 40 to 50 sec

600W 50 to 55 sec

600W 50 sec

Max 1 min 40 sec

Weight or Quantity

2 x 200 g

1 x 210 g

1 pce (150 g)

2 pces (200 g)

500 g

120 g

100 g

140 g

205 g

Food

- Duck confit (1) (4)

- Hamburger (uncooked) (1) (4)

- Cordon bleu (1) (4)

- Tripe (3 & 4)

- Cocktail Sausage (3)

- Slices of cooked meat

steak haché [minced beef] (3)

white meat (3)

red meat (3)

chicken leg

(1) place in a heat-resistant, microwaveable dish on the high wire rack. (2) remove all packaging and place directly on high wire rack. (3) cover. (4) turn over or stir halfway

through cooking. (5) place on metal tray. (6) place on a sheet of greaseproof paper on the high wire rack. (7) place on a sheet of greaseproof paper on the low wire rack.

STANDING TIME : it is essential to let the food stand after reheating : 3 to 6 min for the starters, bread, Viennese pastries, liquids, ready meals and 10 min for the gratins and

pies.

Combination Cooking

Table for reheating everyday or frozen foods in microwaves or combination ovens.

Directions for use : the indication "+" signifies combined cooking , FA refers to Fan-Assisted [cooking], and TB to Turbogrill. In all Combination cooking, the oven must be

preheated at the temperature indicated with the metal tray placed on the turntable.

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Frozen

MISCELLANEOUS

---

FA 230° + 100W 9 min then 4 min FA 230°

FA 230° + 100W 9 to 10 min then 4 min FA 230°

Max 12 sec then 2 min Grill or Autosetting - bread

Max 18 sec then 5 min TB 250°

Autosetting - bread then 10 min stand

FA 230° + 100W 14 to 15 min

FA 230° + 100W 11 to 12 min then 2 min grill

Fresh

Max 2 min

Max 3 min 30 sec

Max 4 min 30 sec

Max 6 min

600W 2 min

600W 4 min 30 sec

600W 15 sec Test

600W 25 sec Test

600W 40 sec Test

3 to 4 min on Grill 1

---

Weight or Quantity

235 ml

470 ml

705 ml

940 ml

250 ml

600 ml

30 g

120 g

200 g

10 pces 250 g

10 pces 300 g

1 pce (60 g)

80 g

250 g

500 g

430 g

Food

Drinks

- 1 cup

- 2 cups

- 3 cups

- 4 cups

Milk

- 1 bowl

- 1 carton (3 & 4)

- Baby foods (small jar at room

temperature) (3)

Mini Viennese pastries to be cooked :

- pains au chocolat (6)

- pains aux raisins (6)

- Viennese pastries cooked (2 & 4)

- Bread (oven not preheated)

1/4 round loaf (5)

1/2 round loaf (5)

1 country loaf (5)

(1) place in a heat-resistant, microwaveable dish on the high wire rack. (2) remove all packaging and place directly on high wire rack. (3) cover. (4) turn over or stir halfway

through cooking. (5) place on metal tray. (6) place on a sheet of greaseproof paper on the high wire rack. (7) place on a sheet of greaseproof paper on the low wire rack.

STANDING TIME : it is essential to let the food stand after reheating : 3 to 6 min for the starters, bread, Viennese pastries, liquids, ready meals and 10 min for the gratins and

pies.

Combination Cooking

Table for reheating everyday or frozen foods in microwaves or combination ovens.

Directions for use : the indication "+" signifies combined cooking , FA refers to Fan-Assisted [cooking], and TB to Turbogrill. In all Combination cooking, the oven must be

preheated at the temperature indicated with the metal tray placed on the turntable.

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Frozen

PRE-COOKED DESSERTS

Grill + 250W 2 min

Grill + 250W 2 min 30 sec

Defrost 3 min then stand 5 min

Defrost 3 to 4 min

FA 200° + 440W 3 min (7)

FA 200° + 440W 5 min 30 sec (7)

FA 200° + 440W 4 min 30 sec

FA 200° + 250W 6 min 30 sec and 5 min standing time

250W 1 min to 1 min 20 sec

FA 250° + 250W 3 min

TB 200° + 600W 4 to 5 min (4 & 7)

Grill + 600W 5 to 6 min

Max 2 min 30 sec to 3 min

Fresh

Grill + 250W 3 to 3 min 30 sec (2 & 4)

Grill + 250W 4 min (2 & 4)

440W 30 to 40 sec

FA 230° + 100W 20 to 22 min

Weight or Quantity

2 x 80 g

3 pcs 180 g

6 pers 400 g

8 pers 780 g

400 g

1 x 660 g

16 pces 190 g

1 pce

380 g

300 g

550 g

300 g

1 x 100 g

Food

Nut Brownies (2 & 4)

Waffle (2 & 4)

Muffins

Cannelés de Bordeaux

Galette des rois [cake eaten in France on

Twefth Night]

Apple Croustade (2)

Basque Gâteau (2)

Macaroons

Chocolate cake

Brown sugar tart (4 & 2)

Apricot-apple Strudel

Gâteau à la straciatella (to be cooked) (5)

Apricot Crumble (1)

Sweet Popcorn (3)

(1) place in a heat-resistant, microwaveable dish on the high wire rack. (2) remove all packaging and place directly on high wire rack. (3) cover. (4) turn over or stir halfway

through cooking. (5) place on metal tray. (6) place on a sheet of greaseproof paper on the high wire rack. (7) place on a sheet of greaseproof paper on the low wire rack.

STANDING TIME : it is essential to let the food stand after reheating : 3 to 6 min for the starters, bread, Viennese pastries, liquids, ready meals and 10 min for the gratins and

pies.

Combination Cooking

Table for reheating everyday or frozen foods in microwaves or combination ovens.

Directions for use : the indication "+" signifies combined cooking , FA refers to Fan-Assisted [cooking], and TB to Turbogrill. In all Combination cooking, the oven must be

preheated at the temperature indicated with the metal tray placed on the turntable.

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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.

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.

Reheating

Cooking

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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 3 for recipes not suitable for cooking by microwave only and page 19 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.

Soups and Starters

Guidelines General Tips - Homemade Soups

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

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.

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General Tips - Starters

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.

Soups and Starters

Guidelines

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Ingredients

5 large tomatoes 30 ml (2 tbsp) 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

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.

Soups and Starters

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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.

Soups and Starters

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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

450 g (1 lb) white fish 50 g (2 oz) butter 50 g (2 oz) flour 450 ml (

pt) milk

300 ml (

pt) white wine 450 g (1 lb) mixed seafood 6 gherkins, diced 15 ml (1 tbsp) fresh parsley 10 ml (2 tsp) dill salt and pepper

Rosti topping:

900 g (2 lb) potatoes 15 ml (1 tbsp) capers 50 g (2 oz) butter, melted 50 g (2 oz) cheddar cheese, grated

Special Occasion Fish Pie

Dish: gratin dish Serves: 4 Oven Accessory: glass turntable + metal tray

1. Place the white fish with 2 tbsp water in a shallow dish. Cover and cook on 1000 W power for 4-5 mins. or on AUTO FISH program. Drain, skin, bone and flake.

2. Make the sauce by melting the butter in a large jug on 1000 W for 1 min. Add the flour and stir well. Mix in the milk and wine and cook on 1000 W for 4-5 mins. Stir halfway. Mix in the fish, mixed seafood, gherkins and herbs. Season and pour into the dish.

3. Grate the potatoes and mix in the capers, melted butter and grated cheese. Place lightly on the fish sauce without pressing firmly to keep the grated form. Cook on Combination: convection 220°C +

250 W for 30 - 35 mins. or until piping hot and

golden.

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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

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.

Fish

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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.

Fish

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Cooking Chart Summary

On the next page 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

TIME

(MINS.)

Beef

7-8

8-9

60-90 (3)

Lamb

9-10

10-11

50-60 (3)

16-18 (3)

Veal

12-13

50-60

COMBINATION

COOKING

(Preheat before cooking)

250°C + 100 W

170°C + 440 W

230°C /250°C + 250 W

230°C + 250W

170°C + 440 W

Grill 1

220°C + Grill 3 + 440 W

170°C + 440 W

TIME

(MINS.)

4-5

10 then 60-75 (3)

5-7

10 then 40-50 (3)

8-9

10 then 50-60 (3)

MICROWAVE

ONLY

1000 W

1000 W then 250 W or 440 W

(if more than 500g)

600 W

1000 W then 250 W or 440 W

(if more than 500g)

600 W

1000 W then 250 W or 440 W

TYPE

OF MEAT

- chop (2)

- roast (1)

- stew

- leg or shoulder (1)

- boneless roast (1)

- stew

- cutlets (2)

- roast (1)

- stew

Meat and Poultry

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Cooking Chart Summary - Cont’d.

TIME

(MINS.)

Pork

12-13 (if fillet)

13-14 (if back)

50-60 (3)

14-16

Chicken - Guinea Fowl - Turkey

7-8

12-14

7-8

Duck

11-12

10-11

1 hr-1 hr 15 mins.

COMBINATION

COOKING

(Preheat before cooking)

220°C + 440 W (if more than 1200g)

Grill Convection 220°C + Grill 3 + 440 W

(If less than 1200g)

170°C + 440 W

Grill 1 + 250 W

230°C + 440 W

Grill 1 + 250 W

Veal Auto Program

Chicken Pieces Auto Program

(if less than 1000g)

or 230°C + 600 W

(if more than 1000g)

250°C + 250 W

Grill 1 + 440 W

170°C + 440 W

TIME

(MINS.)

16-18

10 then 50-60 (3)

7-8

10 then 70 (2)

MICROWAVE

ONLY

600 W

1000 W then 250 W or 440 W

1000 W

1000 W then 440 W or 250 W

TYPE

OF MEAT

- roast (1)

- stew

- chops (2)

- whole roast (1)

- pieces (2)

- roast turkey

- turkey thigh (2)

- whole roast

- legs (1)

- stew

Meat and Poultry

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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.

TIME

(MINS.)

Game

10-12

1 hr 15-1 hr 30 (2)

COMBINATION

COOKING

(Preheat before cooking)

Grill Convection 250°C + 100 W

170°C + 440 W

Grill Convection 250°C + 100 W

TIME

(MINS.)

7-8

5-6

10 then 70 (2)

3-4

MICROWAVE

ONLY

1000 W

1000 W then 440 W or 250 W

1000 W

TYPE

OF MEAT

Rabbit

- roast

- stew

Chipolatas (2)

Meat and Poultry

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Ingredients

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 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 for 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.

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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

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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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.

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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

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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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 4-5 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 4-5 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.

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Pizza

Ingredients

1 block of pizza dough 3 cloves of garlic, crushed salt pepper 2 large onions 1 tbsp (15ml) olive oil 1 pot of tomato sauce (250g/9 oz) 1 tbsp fresh chopped herbs 300g (11 oz) mozzarella Olives

Pizza

Oven Accessory: Enamel Shelf Cooking Time: 18-23 mins. Serves: 8

1. Finely chop the onions, add olive oil and cook for 3 minutes, covered on 1000 W.

2. Pre-heat the oven to convection 250°C without the accessories.

3. Roll out the pizza dough to fit the enamel tray.

4. Spread the sauce over the dough, add the onions, the mozzarella slices and remaining ingredients.

5. Cook for 15 to 20 minutes.

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Rice, Pasta, Dried Vegetables & Jacket Potatoes

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

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.

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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.

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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. 3035 mins. or until set. Serve with ratatouille.

Rice, Pasta, Dried Vegetables & Jacket Potatoes

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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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Vegetables

*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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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)

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.

Ingredients

1 aubergine, sliced 1 onion, sliced 30 ml (2 tbsp) olive oil 1 clove of garlic, peeled and crushed 1 courgette, sliced 5 ml (1 tsp) salt 1 green pepper, trimmed and sliced 396 g (14 oz) can of tomatoes 15 ml (1 tbsp) mixed herbs salt and pepper to taste

Ratatouille

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

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

2. Combine onion, oil and garlic in casserole. Cover and cook on 1000 W for 2 mins. or until soft.

3. Add all remaining ingredients to casserole. Cover and cook on 1000 W for 12-15 mins. or until vegetables are soft. Stir halfway through cooking time.

Vegetables

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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) turmeric 3 ml (

tsp) cinnamon

salt 1 clove garlic, crushed 300 ml (

pt) hot vegetable

stock 350 g (12 oz) couscous

Vegetable Couscous

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

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 1000 W for 16 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 600 W for 4-5 mins. or until warm and fluffed. Separate the grains with a fork and serve with the vegetables.

Ingredients

450 g (1 lb) courgettes, trimmed. Leave one whole for decoration. Slice remainder. 1 small onion, chopped 25 g (1 oz) butter 225 g (8 oz) pkt of cream cheese 1 egg 50 g (2 oz) fresh white breadcrumbs salt and pepper 25 g (1 oz) grated Parmesan cheese

Dressing:

salt and pepper 15 ml (1 tbsp) wholegrain mustard powder 15 ml (1 tbsp) wine vinegar 45-60 ml (3-4 tbsp) olive oil 5 ml (1 tsp) dried basil

Courgette Terrine

Dish: 450 g (1 lb) loaf dish, greased Serves: 4 Oven Accessory: glass tray

1. Place onion and butter in a small bowl, cover and cook on 1000 W for 1

-2 mins. Add sliced cour-

gettes, cover and cook on 1000 W for 5 mins. Cool for 15 mins.

2. Blend cream cheese, onion, cooked courgettes, juices, breadcrumbs, salt and pepper and grated cheese to a coarse puree, mix in egg.

3. Slice the reserved courgette into lengthwise strips. Soften them in 15 ml (1 tbsp) water on 1000 W for 1 min.

4. Line loaf dish with courgette strips and spoon courgette mixture into dish. Cover with a piece of greaseproof paper and cook on 1000 W for 5 mins. Shield ends of dish with tin foil and cook on

1000 W for a further 2 mins. or until set.

5. Make dressing by whisking ingredients together in a jug. Unmould terrine and serve warm with dressing spooned over. This is a delicious starter or light lunch dish.

Vegetables

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Ingredients

225 g (8 oz) plain flour 100 g (4 oz) margarine pinch salt 45 ml (3 tbsp) cold water

Shortcrust Pastry

1. Place flour and salt into a mixing bowl. Rub the margarine into the flour until the mixture resembles fine breadcrumbs.

2. Sprinkle the water over and mix in using a round bladed knife.

3. Knead lightly for a few seconds until it forms a firm, smooth dough. If possible, rest for 15 mins. before rolling out.

Ingredients

50 g (2 oz) butter 150 ml (

pt) water

65 g (2

oz) plain flour

sifted 2 eggs, lightly beaten

Choux Pastry

1. Place butter and water in a large jug and heat on 1000 W for 2-3 mins. or until boiling.

2. Immediately tip in all the flour and beat well until mixture is smooth. Cool slightly.

3. Beat in eggs one at a time, beating vigorously until mixture is smooth and glossy.

Pastry

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Ingredients

100 g (4 oz) caster sugar 100 g (4 oz) ground almonds 50 g (2 oz) butter 1 egg 30 ml (2 tbsp) dark rum or brandy 350 g (12 oz) puff pastry 15 ml (1 tbsp) icing sugar

Gateau Pithiviers

Dish: baking sheet Serves: 6 Oven Accessory: glass tray then metal tray on glass tray

1. Beat the sugar, almonds, butter, egg and rum together.

2. Divide the pastry in half and roll each piece to a 23 cm (9”) circle. Place 1 circle onto the baking sheet and spread the filling in the centre to within 2 cm (

”) of the edge.

3. Mark 8 cresecent shape slashes in the second round. Moisten the edges of the first round of pastry with water. Place the 2nd round on top, sealing the edges well. Knock up the edges and flute. Cook on Combination:

220°C + 100 W for 12-17 mins. When cooked

dredge the top with icing sugar.

Ingredients

1 quantity of choux pastry 150 ml (

pt) whipping

cream 100 g (4 oz) icing sugar, sieved 10 ml (2 tsp) cocoa powder 15 ml (1 tbsp) hot water

Chocolate Eclairs

Dish: baking sheet Makes: 16 Oven Accessory: high wire rack

1. Place the choux pastry into a piping bag fitted with a plain 1 cm (

”) nozzle. Pipe fingers 9 cm (3

”) long on

lightly greased, slightly wetted baking sheet.

2. Preheat Convection 200°C. Cook on Convection 200°C for approximately 15-20 mins. Pierce each eclair and return for a further 5-10 mins. to crisp if necessary. When cooked cool on a wire rack.

3. Whip the cream until stiff and fill the eclairs.

4. Dissolve cocoa in hot water and stir into icing sugar, beating well until smooth, add extra water if required. Ice the filled eclairs and leave until set.

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Ingredients

1 quantity of choux pastry

Filling:

50 g (2 oz) butter 225 g (8 oz) cream cheese 2 garlic cloves, peeled and crushed 10 ml (2 tsp) each of finely chopped fresh parsley, chives and chervil

Savoury Choux Puffs

Dish: baking sheet + small bowl Makes: 20 Oven Accessory: high wire rack then glass tray

1. Pipe out walnut sized balls of choux pastry on a lightly greased, slightly wetted baking sheet. Preheat Convection 200°C. Cook on Convection 200°C for 15-20 mins. or until crisp and golden. Pierce a hole in each puff and leave to cool.

2. Melt the butter until just warm on 600 W for 2-3 mins.

3. Beat all other ingredients together in a bowl and then pour the butter slowly onto the mixture, folding it in carefully. Leave to cool.

4. Fill each cooled puff with the cheese mixture.

Ingredients

1 quantity of rich shortcrust pastry

Filling:

1 egg 25 g (1 oz) caster sugar 15 ml (1 tbsp) plain flour 3 ml (

tsp) vanilla essence

150 ml (

pt) milk

knob of butter 15 ml (1 tbsp) double cream 396 g (14 oz) can of apricot halves, drained 45 ml (3 tbsp) apricot jam

Apricot Flan

Dish: 18 cm (7”) flan dish Serves: 4-6 Oven Accessory: high wire rack then glass tray

1. Roll out the pastry and line flan dish. Place a piece of greaseproof paper in base and fill with baking beans (or dried pasta shapes). Preheat Convection 200°C. Cook on Convection 200°C for 15-20 mins. or until dry. Remove beans and leave to cool.

2. Place the egg, sugar, flour and vanilla essence in a large jug and beat well.

3. Heat milk on 1000 W for 30 secs., then pour onto the egg mixture, stirring well. Cook on 1000 W for 1-1

mins. or until mixture coats the back of a

spoon. Whisk well and stir in the butter. Leave to cool, stirring occasionally to prevent a skin forming. When cool, stir in cream.

4. Pour custard into base of flan and arrange apricot halves over custard.

5. Heat jam in a small bowl on 1000 W for 15-20 secs. or until warm. Sieve and brush over top of apricots.

Pastry

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Ingredients

1 roll of ready made puff pastry 8 Strasbourg Sausages 1 beaten egg with 1 tbsp milk for glazing

Sausage Rolls

Oven Accessory: glass turntable, metal tray and enamel shelf Makes: 30 Cooking time: 14 min

1. Pre-heat the oven to convection 230°C without the accessories

2. Roll the pastry out into a large rectangle.

3. Break the egg into a ramequin dish and beat with a fork, add the milk and beat.

4. Cut the pastry into rectangle slightly bigger than the sausages.

5. Place a sausage into the centre each pastry rectangle brush the edge with beaten egg and roll the pastry up around the sausage.

6. Cut each roll into 3 or 4 pieces. Throw away any small pieces.

7. Place half the pieces onto the enamel shelf and half on the metal tray.

8. Brush the sausage rolls with beaten egg. Cook for 14-16 minutes until golden brown.

NOTE : The sausages can be replaced with Chorizo for a spicy sausage or cheese for a cheese roll. Roquefort or brie for example.

Pastry

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Ingredients

100 g (4 oz) plain flour 50 g (2 oz) butter or margarine water to mix

Filling:

250 g (9 oz) gruyére cheese, grated 30 ml (2 tbsp) flour 2 eggs 300 ml (

pt) milk

60 ml (4 tbsp) white wine 1 clove garlic, crushed 3 ml (

tsp) celery salt

nutmeg to sprinkle

Swiss Cheese Flan

Dish: 23 cm (9”) flan dish Serves: 6 Oven Accessory: glass tray then metal tray

1. Rub butter into flour until it resembles fine breadcrumbs. Add water to form a dough. Roll out and line dish. Prick base all over with a fork. Chill for 15 mins. Line with a piece of paper towel and cook on 1000 W for 3-4 mins. or until dry.

2. Shake the grated cheese and flour together in a plastic bag. Mix remaining ingredients in a large bowl. Add the cheese and stir well. Pour into flan case and sprinkle with nutmeg. Cook on Combination: 200°C + 100 W for 30 mins. or until set and browning.

Ingredients

6-8 sheets filo pastry 45 g (1

oz) butter,

melted 200 g (7 oz) Camembert cheese, rind removed and thinly sliced 6 eggs 150 g (5 oz) smoked salmon 600 ml (1 pt) double cream 15 ml (1 tbsp) chopped dill

Camembert & Smoked Salmon Quiche

Dish: deep 23 cm (9”) quiche dish Serves: 4-6 Oven Accessory: metal tray

1. Line the flan dish with layers of filo pastry brushed with butter, alternating the direction of each layer. Trim the edges.

2. Place the cheese in base of dish.

3. Place salmon, eggs, cream and dill in blender and blend until smooth.

4. Pour into flan case and cook on Combination: 160°C + 100 W for 30-40 mins. or until set. Cool slightly before serving.

Quiches

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Ingredients

1 roll of pastry (approx. 300 g) 100 g back, smoked bacon 100 g gruyere, grated 150 ml milk 3 eggs 150 ml cream salt and pepper grated nutmeg

Quiche Lorraine

Dish: 25 cm (10”) metal tart tin Serves: 6 Oven Accessory: glass tray then metal tray

1. Cut the bacon into small pieces. Cook on a covered plate on 1000 W for 1 minute. Drain.

2. Line the flan dish with the pastry. Preheat the oven, with the metal tray, on Combination: 250° + 100 W.

3. Place the bacon and the grated gruyere onto the pastry base. Mix together the seasoned milk, eggs, cream, and grated nutmeg with an electric whisk. Pour into the pastry dish.

4. Cook for 27 minutes on Combination: 210°C + 100 W. Serve hot or cold.

Ingredients

1 roll of shortcrust pastry (approx. 300 g) 400g (14 oz) mushrooms 20g (1 oz) butter 20g (1 oz) flour a little milk 3 eggs 50g (2 oz) cream Salt and pepper

Mushroom Tart

Dish: 1 x 1 litre bowl + metal tart tin (Ø 27 cm) Serves: 6-8 Oven Accessory: glass tray then metal tray on glass tray

1. Wash and cut the mushrooms. Cook the

mushrooms covered on 1000 W for 10 minutes. Drain, reserving the liquid and making it up to

litre with the milk.

2. Melt the butter for 30 seconds on 600 W. Add

the flour, mix, dry out on 600 W for 30 seconds then add the milk mix.

3. Cook on 1000 W for 3-5 minutes. Whisk

briskly, add the mushrooms to this béchamel, then the eggs and the cream. Season.

4. Preheat the oven on 250°C with the metal tray.

Line the dish with the pastry. Add the mushroom mixture. Cook for about 29 minutes on Combination: 210°C + 100 W.

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Ingredients

1 roll shortcrust pastry 3 large onions (about 400g) 40g (1

/2 oz) butter

25g (1 oz) flour 3 eggs 130 ml (4 floz) milk 130 ml 4 floz) cream 60g (2

/2 oz) grated gruyére

Salt, pepper, grated nutmeg

Onion Tart

Dish: 1 x 1 litre bowl + metal tart tin (Ø 27 cm) Serves: 6-8 Oven Accessory: glass tray then metal tray on glass tray

1. Line the tin with the pastry. Finely chop the onions. Cook covered with the butter on 1000 W for 7-9 minutes, stirring half way. Season, add the flour and leave to cool.

2. Spread the onion compote on the bottom of the tart, the grated gruyere and the egg, milk and cream mixture, beaten with an electric whisk.

3. Place on the metal tray. Cook for 29 minutes on Combination: 210°C + 100 W.

Ingredients

175g (6 oz) flour 75g (3 oz) butter 95g (3

oz) parmesan cheese, grated 300g (11 oz) chopped spinach, well drained 200 ml (7 floz) creme fraiche 3 eggs Salt, pepper and nutmeg

Spinach Tart

Dish: 1 x 1 litre bowl + metal tart tin (Ø 27 cm) Serves: 6-8 Oven Accessory: metal tray on glass tray

1. Mix together the flour and butter until it resembles bread crumbs. Stir in 15 g of parmesan. Add a little water to form a dough. Place in the refrigerator for 10 minutes.

2. Preheat the oven on 250°C with the metal tray.

3. Mix together in a bowl the spinach, eggs, cream, and rest of the parmesan. Adjust the seasoning and add the nutmeg.

4. Line the dish with the pastry, and fill with the spinach mixture. Cook on Combination: 210°C + 100 W for 25 minutes.

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Ingredients

220g (9 oz) butter 200g (7 oz) caster sugar 250g (9 oz) plain chocolate 3 tbsps (45 ml) Plain flour 2 tbsps (30 ml) ground almonds

tbsp (7 ml) baking powder

6 eggs

Chocolate puddings with a soft filling

Dish: 12 to 14 ramequins Serves 12-14 Oven accessory: enamel shelf, metal tray, glass tray

1. Break the chocolate into pieces with the butter and cook on microwave 600 W for 3 minutes.

2. Mix together the flour, baking powder and ground almonds. Add to the chocolate mixture and beat in the eggs one by one.

3. Beat with an electric mixer for 1 minute.

4. Grease the ramekin dishes.

5. Put two ladles of the mixture into each ramekin dish. Leave in the fridge for 1 hour to rest.

6. Pre-heat the oven with the enamel shelf and tray inside to convection 220°C.

7. Put half of the dishes on the shelf and half on the tray and cook the puddings for 16 to 18 minutes until the desired consistency is achieved.

8. When cooked eat immediately or put in the refrigerator until ready to eat and re-heat individually for 30 to 40 seconds on microwave 440W before eating.

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

Creme Caramel

Dish: 15 cm (6") souffle dish Oven Accessory: glass tray Serves: 4

1. Put water and the 100 g (4 oz) of sugar in a souffle dish. Cook on 1000 W for 2-3 mins. or until sugar has dissolved. Continue cooking on 1000 W for 610 mins. until sugar has caramelised, keeping a close watch as it can burn easily. CAUTION – Remove from oven very carefully (the base will be extremely hot) and cool.

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

3. Cook on 250 W for 13-15 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 3

" ramekins. Dissolve sugar in the water on 1000 W for 1-2 mins before putting in ramekins. Cook the sugar solution for approx. 8-9 mins. on 1000 W, then cook the custards for approx. 11-13 mins. on 250 W.

Desserts

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Ingredients

6 eggs Juice and zest of 1 orange 150g (5 oz) castor sugar 2 tbsps plain flour, sifted 80g (3 oz) melted butter 2 tsp (10 ml) Grand Marnier

Orange Roll Cake

Dish: 27 x 17.5 x 3.5cm baking tin Oven Accessory: enamel shelf Cooking Time: 18-20 mins. Serves: 6

1. Pre-heat the oven on convection 190°C with enamel shelf in position.

2. Grease the baking tin (27x17.5x3.5cm) and line with baking parchment.

3. Beat together the eggs and sugar until the whisk holds the impression for 10 seconds. Add the melted butter and orange juice and zest, beat.

4. Fold in the flour gently, pour into the baking tin.

5. Place on the enamel shelf.

6. Cook for 18-20 minutes until golden brown.

7. Allow to cool, turn tin upside down, peel away baking parchment and roll.

8. Store in the refrigerator until ready to eat. Sprinkle with Grand Marnier before serving.

Ingredients

90g (4 oz) Ground Rice 1 litre (1

pt) full-fat milk

80g (3 oz) castor sugar Few drops vanilla essence Small cinnamon stick

Riz au Lait

Dish: 1 bowl with 2 litre capacity Cooking Time: 2 hours 10 mins. Oven Accessory: Glass Tray Serves: 4

1. Wash the rice with cold water. Drain.

2. Put the rice, milk and sugar in a large bowl, add the vanilla essence and cinnamon. Do not cover.

3. Put the bowl into the microwave and cook on

1000W for 9 to 10 minutes, watching carefully

to ensure the milk does not boil.

4. Stir and put on for a further 2 hours on microwave

250W.

5. Once cooked, allow the mixture to cool with a plate on top. Remove cinnamon stick.

6. The long cooking times in this recipe are so that the rice will not stick to the bowl, if you do not have full fat milk then you can use a mixture of 20 cl of semi-skimmed milk and 20 cl cream.

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Ingredients

1 roll of sweet shortcrust pastry 3-4 poached pears ( tinned or cooked in a microwave) 3 tbsps of apricot jam

Almond cream:

100g (4 oz) ground almonds 80g (3 oz) sugar 50g (2 oz) butter 25g (1 oz) flour 2 tbsps of rum 1 egg 1 egg yolk

Bourdaloue Tart

Dish: metal tart tin (Ø 27 cm) Serves: 6-8 Oven Accessory: metal tray on glass tray

1. Prepare the almond cream by combining all ingredients with the creamed butter.

2. Preheat the oven on Convection 250°C with the metal tray.

3. Line the tart case with the pastry. Spread the almond cream over the base and add the pears (well drained, and cut in slices).

4. Place on the metal tray. Cook on Combination:

210°C + 100 W for 29 minutes. Remove from tin and allow to cool on a wire rack. Once it has cooled, brush with apricot jam.

Ingredients

280g (10 oz) Plain Flour 100g (4 oz)Caster Sugar 150g (5 oz) Butter 150g (5 oz) ground almonds a pinch of salt 1 tbsp (15 ml) ground mixed spice 1 egg 1 egg yolk 1 pot of strawberry jam

Linzer Tart

Equipment: 1 Metal tart tin 28-30cm diameter Oven Accessory: enamel shelf Cooking Time: 44-55 mins. Serves: 8

1. Beat the butter until it is soft. Gradually beat in the sugar and ground almonds.

2. Add the salt, spice and egg and egg yolk and mix to form a soft dough.

3. Wrap the dough in cling film and leave the dough in the fridge to rest for about 30 minutes.

4. Pre-heat the oven to convection 170°C with enamel shelf in position.

5. Roll out 2/3 of the dough to a thickness of

cm and

line the tin with the pastry.

6. Put 300g of the jam into the pastry case.

7. Roll out the remaining pastry and cut into inch strips. Lay across the top of the tart in a criss cross pattern.

8. Place tart on enamel shelf and cook for 45-55 minutes or until pastry is golden brown.

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Ingredients

900g (2 lb) Rhubarb 100g (4 oz) cream 5 eggs 230g (8 oz) sugar 1 roll of shortcrust pastry

Rhubarb Tart

Dish: metal tart tin (Ø 27cm) Serves: 6-8 Oven Accessory: glass tray then metal tray on glass tray

1. Cut the rhubarb into pieces and cook uncovered in a large Pyrex®dish with the sugar for 20 minutes on 1000 W, stirring throughout. Cool. Add the crème fraîche and the eggs.

2. Line the dish with the pâte sablée. Preheat on 250°C with the metal tray. Pour the mixture into the dish. Cook for 29 minutes on Combination: 210°C + 100 W. Remove from dish and leave to cool on a wire rack.

Ingredients

2 to 3 apples 250g (9 oz) apple compote 1 x roll of sweet short crust pastry Apricot jam

Apple Tart

Dish: metal tart tin (Ø 30 cm) Serves: 8-10 Oven Accessory: metal tray on glass tray

1. Line the dish with the pastry. Preheat the oven on GRILL 1 + 250°C.

2. Pour in the apple compote and then place the peeled, cored and thinly sliced apple in a rosette shape.

3. Place on the metal tray and cook for about 30 minutes on Combination: 210°C + 100 W. Remove from dish and leave to cool on a wire rack.

4. Mix 3 spoons of apricot jam and a spoon of water in a bowl and cook on 1000 W for 1 minute and brush over the apple.

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Ingredients

100 g (4 oz) plain flour 100 g (4 oz) self raising flour 175 g (6 oz) butter 175 g (6 oz) caster sugar 5 ml (1 tsp) vanilla essence 3 eggs 45 ml (3 tbsp) milk 2-3 thin slices of citron peel (optional)

Madeira Cake

Dish: 18 cm (7”) cake tin lined with greaseproof Oven Accessory: metal tray on glass tray

1. Sift the flours.

2. Cream butter, sugar and essence until pale and fluffy.

3. Beat in the eggs a little at a time.

4. Fold in the flour, adding a little milk if necessary to give a dropping consistency.

5. Pour into the tin and cook on Combination: 160°C + 100 W for 40-45 mins.

Cakes and Biscuits

Ingredients

100 g (4 oz) plain flour, sieved 15 g (

oz) cocoa powder

3 ml (

tsp) baking powder

2 ml (

tsp) bicarbonate of soda

40 g (1

oz) butter 50 g (2 oz) caster sugar 100 g (4 oz) golden syrup 1 egg 2 ml (

tsp) vanilla essence

45 ml (3 tbsp) milk

Frosting:

100 g (4 oz) icing sugar, sieved 25 g (1 oz) cocoa powder 40 g (1

oz) butter 30 ml (2 tbsp) water 50 g (2 oz) caster sugar few drops of vanilla essence 50 g (2 oz) plain chcolate, grated

Moist Chocolate Cake

Dish: 18 cm (7”) square cake tin, greased and lined Oven Accessory: glass tray then metal tray on glass tray

1. Place flour, cocoa powder, baking powder and bicarbonate of soda in a bowl.

2. In a bowl melt the butter, sugar and syrup on 1000 W for 1 min. or until melted. Stir into dry ingredients.

3. Gradually add egg and milk, beating well.

4. Pour into tin and cook on Combination:

160°C + 100 W for 20-25 mins.

Cool.

5. Combine icing sugar and cocoa powder in a bowl.

6. Heat the butter, water and sugar in a jug on 1000 W for 40-60 secs. or until beginning to simmer. Pour onto the dry ingredients and mix well to make a smooth coating mixture. Spread over top of cake and sprinkle with grated chocolate.

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Ingredients

150 g (5 oz) self-raising wholemeal flour 100 g (4 oz) soft light brown sugar 10 ml (2 tsp) cinnamon 100 g (4 oz) carrots, grated 75 g (3 oz) raisins 150 ml (

pt) vegetable or corn oil 2 eggs, beaten

Icing:

50 g (2 oz) cream cheese 50 g (2 oz) butter 100 g (4 oz) icing sugar 15 ml (1 tbsp) lemon juice 50 g (2 oz) walnuts, chopped

Carrot Cake

Dish: 18 cm (7”) souffle dish Oven Accessory: glass tray

1. Mix the eggs and oil together.

2. Combine flour, sugar, cinnamon, raisins and carrots in a mixing bowl. Pour egg mixture into flour and stir until well combined.

3. Pour into dish and cook on 600 W for 7-8 mins. or until firm. Stand for 5 mins. before turning out.

4. Beat cream cheese and butter until smooth. Gradually beat in icing sugar and lemon juice. Spread over sides and top of cake and sprinkle with walnuts.

Ingredients

40g (1

oz) butter

50g (2 oz) sugar 5ml (1 tsp) cinnamon, ground 1kg (2lb 2oz) apples 50g (2 oz) almonds, flaked 100g (4 oz) butter 150g (5 oz) sugar 2 eggs 30ml (2 tbsp) lemon juice 125g (4

oz) wholewheat flour

75g (3 oz) cornflour 10ml (2 tsp) baking powder Preheat: Metal plate on low wire rack.

Apple Cake

Dish: 23 cm (9”) tin Oven Accessory: glass tray then low wire rack on metal tray on glass tray

1. Preheat the oven to 250°C with the metal tray and low wire rack.

2. Put butter, sugar and cinnamon in a bowl and heat at 440W for two minutes, stirring halfway through.

3. Line the bottom of the metal baking tin with aluminium foil and pour in the above mixture, distributing it evenly. Peel, core and slice apples. Place the apples and almonds on top of the butter-sugar mixture.

4. Combine remaining ingredients and add to apples.

5. Place the tin on the low wire rack on the metal tray in the preheated oven. Bake the cake on Combination: 160°C + 100 W for 40 minutes. Leave to cool for 15 minutes.

6. Turn the apple cake out (upside down) onto a wire cooling rack, remove the baking tin and carefully remove the aluminium foil.

Cakes and Biscuits

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Ingredients

250g (9 oz) butter, softened and cut into cubes 85g (3 oz) caster sugar 330g (12 oz) plain flour 2 egg yolks 2 tbsps (10 ml) sugar

Shortbread

Dish: 27x17.5x3.5cm baking tray Serves: 12 Cooking Time: 1 hour - 1 hour 10 mins. Oven Accessory: enamel shelf

1. Pre-heat the oven with the enamel shelf to convection 150°C.

2. Beat the butter until soft, add the sugar and beat until

light and fluffy.

3. Add the egg yolks one by one and beat.

4. Beat for a further 1 minute with an electric mixer, add

a little water if necessary to make a soft dough.

5. Put the dough into the metal tin and press down

firmly.

6. Prick the top of the shortbread with a fork.

7. Bake on the metal tray in the oven on convection 150°C for 1 hour - 1 hour 10 minutes.

Ingredients

100g (4 oz) caster sugar 100g (4 oz) ground almonds 130g (5 oz) flour 5 egg whites 100g (4 oz) icing sugar 130g (5 oz) butter, melted

Small Rich Tea Cakes

Makes: 20 cakes Cooking Time: 20-27 mins. Oven Accessory: enamel shelf, metal tray, glass tray

1. Mix the sugar with the powdered almonds and flour and put to one side.

2. Put the butter into a heatproof dish and melt on microwave 440W for 1 to 2 minutes. Put to one side.

3. Pre-heat the oven on convection 200°C with just the glass turntable inside.

4. Place 10 cakes cases onto the metal tray and 10 cakes on the enamel shelf.

5. Whisk the egg whites until they are firm, add 100g icing sugar and beat rapidly until smooth.

6. Mix the flour mixture with the melted butter. Using a spatula, fold in the whisked egg whites.

7. Put equal amounts of mixture into each cake case. Place enamel shelf in position and metal tray on glass tray. Cook for 18 to 25 minutes.

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Ingredients

125 g (4

/ 2

oz) butter 200 g (7 oz) dark chocolate (72% cocoa solids) 2 eggs, beaten 175 g (6 oz) soft brown muscovado sugar few drops of vanilla essence 50 g (2 oz) plain flour 5 ml (1 tsp) baking powder

Luscious Chocolate Brownies

Dish: 18 cm (7") square dish, lined Oven Accessory: glass turntable then metal tray on low wire rack Makes: 16

1. Melt the butter with 50 g of the chocolate in a bowl on microwave 600 W power for 1 minute 30 seconds.

2. Mix the eggs, sugar and vanilla essence in a bowl, then sift in the flour and baking powder.

3. Stir in the melted chocolate and butter mixture and mix well.

4. Chop the remaining chocolate into rough chunks and stir into the brownie mixture.

5. Spoon into the dish, spread evenly and cook on Combination: Turbo-Bake 250°C + Grill 3 + 250 W power for 13 mins. or until firm.

Cakes and Biscuits

ngredients

Streusel Topping:

50 g (2 oz) butter 75 g (3 oz) plain flour 30 ml (2 tbsp) granulated sugar 15 ml (1 tbsp) ground mixed spice

Muffins:

200 g (7 oz) plain flour 3 ml (

tsp) bicarbonate of soda 10 ml (2 tsp) baking powder pinch salt 75 g (3 oz) caster sugar 75 g (3 oz) butter 200 ml (7 fl.oz) buttermilk 1 medium egg, beaten 175 g (6 oz) fresh or frozen berries, raspberries or blueberries are ideal

Streusel Topped Fruit Muffins

Dish: 2 x 6 hole muffin tins + 12 paper muffin cases Oven Accessory: enamel shelf, metal tray, glass turntable Makes: 12

1. Make streusel topping by melting the butter on 1000 W for 10-20 secs. Add the remaining

topping ingredients and combine to make a soft dough. Chill.

2. Sift together the flour, bicarbonate, baking

powder and salt. Stir in the sugar.

3. Melt butter for the muffins on 1000 W power

for 30 secs - 1 min. Cool slightly then mix in the buttermilk and egg.

4. Preheat the oven on Convection 200°C with

the enamel shelf and metal tray on glass turntable in position.

5. Lightly stir the buttermilk mixture into the flour

mixture.

6. Fold fruit in gently.

7. Divide mixture equally between 12 muffin

cases.

8. Crumble small amounts of streusel topping

over each muffin.

9. Place one muffin tin on enamel shelf and one

muffin tin on metal tray on glass turntable. Cook on Convection 200°C for 20-25 mins. or until browned and well risen. For tin on

metal tray, rotate tin halfway during baking.

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Bread

Microwaved Bread

Bread Cooked by Combination

●

Microwaves are ideal for preparing quick loaves and rolls. Because there is no external heat in the oven, do not expect a browned crust to form, however the top of loaves or rolls can be brushed with beaten egg before cooking and sprinkled with poppy seeds, sesame seeds or cracked wheat to give colour and variety.

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Your microwave offers an excellent quick proving method. See recipe below.

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Remove loaves from dish as quickly as possible to help the bottom dry. Loaves are cooked when they sound hollow when tapped.

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The main advantage of cooking bread by Combination is that there is a saving in time, especially for rich dough mixtures.

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Bread can be cooked in a Pyrex

loaf dish or plaits can be placed on a baking sheet.

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Do not preheat the oven if cooking by Combination.

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Ingredients

450 g (1 lb) strong plain flour 10 ml (2 tsp) salt 25 g (1 oz) fat 10 ml (2 tsp) sugar 10 ml (2 tsp) dried yeast 300 ml (

pt) warm

water

Standard Bread Dough

Dish: 2 x 450 g (1 lb) Pyrex®loaf dishes, lightly greased Makes: 2 loaves or 12 rolls Oven Accessory: glass tray then metal tray on glass tray

1. In a jug mix together the sugar, yeast and water. Cover and leave in a warm place to froth.

2. In a large bowl, combine the flour and salt. Rub in the fat. Warm the flour mixture for 30 secs. on 1000 W.

3. When the yeast is ready, add to the flour. Mix to an elastic dough.

4. Turn onto a floured surface and knead for 5 mins. Place in a greased plastic bag and prove until dough has doubled in size. To prove by microwave: Heat on 1000 W for 10 secs. Stand for 10 mins. Leave in oven until dough has doubled in size.

5. “Knock-back” dough, divide mixture into two or shape as desired. Re-prove until dough has risen to the top of the dish. Cook individually on 1000 W for 3 mins. or on Combination: 220°C + 250 W for 10-12 mins.

Wholemeal Bread

Use 225 g (8 oz) each of wholemeal and strong white flour.

Granary Bread

Use 450 g (1 lb) granary flour instead of strong white flour.

To prove dough:

1000 W for 10 secs. STAND for 10 mins. then 1000 W for 10 secs. Leave in oven until dough has doubled in size. N.B. If cooking on Convection or Combination and using metal loaf tins, prove on Convection 40°C NOT by microwave.

Bread

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Ingredients

500g (1lb 2oz) Strong white flour

cube fresh yeast 4 tbsps (60 ml) sugar 1

/ 2

tbsp (8 ml) salt 1 egg 90 g (4 oz) butter 20 cl warm milk

Enriched Bread Rolls

Makes: 16 rolls Oven Accessory: enamel shelf, metal tray, glass tray Cooking Time: 11-12 mins.

1. Prepare the dough by mixing the flour, yeast, salt and sugar in a bowl and mix well. Add the egg a little at a time, and the milk mixture to make a dough.

2. Knead the dough for 5 minutes. Cover and leave to prove for 1 hour 30 minutes in a warm place.

3. Turn the dough out onto a floured surface. Cut into two pieces and these into two again.

4. Separate and roll each piece into four. Roll each into a ball shape.

5. Place 8 balls on the metal tray and 8 on the enamel shelf.

6. Put the trays in the oven and prove on convection 400°C for 1 hour and 30 minutes.

7. Allow them to double in size, remove from the oven and allow for the oven to pre-heat to convection 220°C.

8. When the oven has pre-heated put the metal tray and enamel shelf in position and cook for 11-12 minutes.

9. Heat from chilled by placing under the grill for a few minutes. The rolls will keep fresh in a plastic bag for several days.

Bread

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Bread

Ingredients

750 g (1 lb 10 oz) strong plain bread flour 2 sachets instant yeast 1 tbsp sugar warm water 500-550 ml (approx. 1 pint) large sprig of fresh rosemary

Topping:

olive oil sea salt fresh rosemary

Focaccia

Oven Accessory: enamel shelf

1. Combine all the dry ingredients and then gradually add the warm water until you have a very wet dough.

2. Tip out onto a well floured surface, knead thoroughly with more flour until dough is pliable (approx. 5 mins.). Place on well oiled enamel shelf.

3. Pull the dough out to stretch it into all the corners of the enamel shelf. Prove on Convection 40°C.

4. Remove shelf from oven. Dimple the surface and pour over olive oil, rosemary and sea salt.

5. Preheat the oven on Convection 220°C.

6. Bake on Convection 220°C for 30 mins.

Ingredients

250 g (9 oz) strong plain flour 5 ml (1 tsp) dried yeast 5 ml (1 tsp) salt 3 tbsp (45 ml) olive oil 25 g (1 oz) sun-dried tomato pieces, roughly chopped 75 ml (3 fl oz passata 75-85 ml (3 fl oz) water

Sun-Dried Tomato Rolls

Oven Accessory: enamel shelf

1. Place the flour, yeast and salt into a bowl. Make a well in the centre of the flour mixture and pour in the olive oil and sun-dried tomato pieces.

2. Mix thoroughly, add the passata and enough water to form a soft dough.

3. Knead dough until elastic, about 10 -15 minutes.

4. Put dough into a lightly oiled bowl, cover with cling film and allow the dough to rise.

5. Pre-heat the oven on Convection 220°C.

6. When the dough has doubled in size, knock it back and turn out onto a floured surface. Knead the dough lightly, cut into 4 equal portions and shape into balls.

7. Place balls on greased enamel shelf, allow to prove.

8. Bake on Convection 220°C for 15 -20 mins.

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Preserves

Guidelines

Making jams, marmalades and chutneys by microwave is much quicker and cleaner than using a large pan on the hob. One of the main advantages is that preserves can be made in small batches, using fresh or frozen fruit exactly when it suits you.

DISH SIZE

Always use a very large Pyrex

bowl. DO NOT attempt to use jam pans or saucepans in your microwave.

COVERING

Do not cover preserves whilst cooking.

STERILIZING JARS

Jam jars can be sterilized by microwave ready for your jams. Half fill with water and heat them on 1000 W until water boils (approx. 3 mins. for 2 jars). Empty and drain upside down on kitchen paper. The jars should be warm when filled with jam.

DO NOT USE YOUR MICROWAVE TO STERILIZE BABIES’ BOTTLES.

DO NOT SEAL PRESERVING JARS IN YOUR MICROWAVE.

STIRRING

Keep a wooden spoon handy for stirring the jams/preserves, but DO NOT leave the spoon in the oven whilst cooking.

SETTING POINT

Place a couple of drops of jam or marmalade on a cold saucer (put one in the fridge whilst making the jam). Leave to cool. The jam should wrinkle on the surface when your finger pushes across the top.

Ingredients

450 g (1 lb) soft fruit, washed 450 g (1 lb) caster sugar 30 ml (2 tbsp) lemon juice 5 ml (1 tsp) butter

Soft Fruit Jam

Dish: large mixing bowl Makes: approx. 1

lbs jam

Oven Accessory: glass tray

1. Place all ingredients in a large bowl. Cook on 1000 W for 5 mins. (10-15 mins if using frozen fruit). Stir occasionally. Continue to cook until sugar has dissolved. Wash down any sugar crystals from around the bowl.

2. Bring mixture to the boil and continue to cook until setting point is reached - approx. 15-25 mins. Leave to cool slightly, stir then pot, seal and label.

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Ingredients

4 lemons, grated rind and juice of 450 g (1 lb) caster sugar 4 eggs, beaten 100 g (4 oz) butter

Lemon Curd

Dish: large bowl Makes: 2 lb Oven Accessory: glass tray

1. Place all ingredients in a bowl. Mix well.

2. Cook on 1000 W for 1 min. Stir. Continue to cook in 1 min. stages until mixture starts to thicken, then cook for 30 secs. at a time until mixture coats the back of the spoon. (The eggs will curdle if overcooked).

3. The mixture will thicken on cooling. Pot into warm jars. Cover with a circle of waxed paper and a jam pot cover.

Ingredients

675 g (1

lbs) plums or damsons 200 ml (7 fl. oz) water 675 g (1

lb) sugar 30 ml (2 tbsp) lemon juice 5 ml (1 tsp) butter

Plum Jam

Dish: large bowl Makes: 2-2

lbs. jam

Oven Accessory: glass tray

1. Prick the plums and place in a large bowl with the water. Cook on 1000 W for 10 mins. or until the fruit is soft. Add the rest of the ingredients. Cook on 1000 W for 5 mins. stirring occasionally.

2. Wash down any sugar crystals from around the bowl and bring to the boil on 1000 W. Continue to cook until setting point is reached - approx. 15-20 mins.

3. Leave to cool slightly, remove the stones, then pot, seal and label.

Preserves

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Ingredients

1 small onion, finely chopped 1 clove garlic, crushed 25 g (1 oz) butter 225 g (8 oz) chicken livers 5 ml (1 tsp) dried oregano 15 ml (1 tbsp) Dry Vermouth salt and freshly ground black pepper 50 g (2 oz) butter 1 slice of lemon, quartered 2 green stuffed olives, halved

Garnish:

parsley

Italian Chicken Paté

Dish: small casserole + serving dish Serves: 6 Oven Accessory: glass tray

1. Place the onion, garlic and butter in dish. Cover and cook on 1000 W for 3 mins. or until onion is soft.

2. Cut up chicken livers. Add to the onion mixture, together with the oregano. Cover and cook on 1000 W for 4-5 mins. stirring once. N.B. liver may make a popping noise as it cooks.

3. Allow mixture to cool for 5 mins. then liquidise with the Vermouth and seasoning until smooth. Spoon into serving dish, smooth over top.

4. Melt 50 g (2 oz) butter in a small bowl on 1000 W for 30-40 secs. Skim off sediment and pour over top of paté. Quickly arrange lemon quarters and olives on top and chill before serving garnished with parsley and Italian bread sticks or Melba toast.

Ingredients

1 Baton loaf 75 g (3 oz) butter 5 ml (1 tsp) Pesto sauce 15 ml (1 tbsp) fresh chopped parsley

Pesto Bread

Dish: small bowl Serves: 6 Oven Accessory: glass tray then metal tray on glass tray

1. Cut bread into 1.5 cm (

”) slices

diagonally, leaving

bottom crust uncut.

2. Soften butter in a small dish on 1000 W for 10-20

secs. Mix butter and Pesto sauce together until well blended.

3. Spread each side of cut bread slices with butter

mixture. Place on heatproof plate and cook on Combination: 230°C + 100 W for 8-10 mins. or until crispy. Cut through base crust of each slice before serving.

Italian Dinner Party

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Ingredients

100 g (4 oz) green lasagne 450 g (1 lb) firm white fish, skinned, filleted and cut into cubes 60 ml (4 tbsp) lemon juice 1 red pepper, sliced 2 courgettes, sliced 1 clove garlic, crushed 1 onion, chopped 15 ml (1 tbsp) oil 396 g (14 oz) can lobster bisque soup 100 g (4 oz) shelled prawns 30 ml (2 tbsp) cornflour 45 ml (3 tbsp) water salt and black pepper to taste 300 ml (

pt) soured cream

15 ml (1 tbsp) Parmesan Cheese

Seafood Lasagne

Dish: 20 x 25 cm (8 x 10”) dish Serves: 6 Oven Accessory: glass tray then metal tray on glass tray

1. Cook lasagne with a drop of oil in a large bowl with 1 litre (1

pt) of salted boiling

water, covered on 1000 W for 4 mins. Drain and separate.

2. Place fish on a plate with lemon juice, cover and cook on 1000 W for 3-4 mins. (or AUTO PROGRAM FISH) or until cooked.

3. Place vegetables in a bowl with the oil, cover and cook on 1000 W for 5 mins. or until softened. Drain.

4. Heat the soup in a large jug on 1000 W for 2 mins. Blend the cornflour and water and stir into the soup. Cook on 1000 W for 3 mins. or until thickened. Mix with the prawns and fish.

5. Place half the vegetables in the base of the dish and place half the lasagne on top. Cover with fish mixture, top with remaining lasagne and place the remaining vegetables on top.

6. Pour the cream on top of the vegetables and sprinkle with cheese. Cook on Combination:

200°C + 250 W for 25-30 mins. or until golden brown. Serve with a green salad. Serve with Ice-cream for Dessert.

Italian Dinner Party

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Ingredients

1 duck approximate weight 1.5 kg (3 lb) 30 ml (2 tbsp) honey

Pancakes:

225 g (8 oz) plain flour, sieved 175 ml (6 fl. oz) boiling water 15 ml (1 tbsp) sesame seed oil

jar Hoi Sin sauce

6 spring onions, shredded

cucumber, skinned

and cut into long thin strips

Peking Style Duck

Dish: oven accessories Serves: 4 Oven Accessory: metal tray, high wire rack, glass tray

1. Place duck breast side down on the high wire rack and place on metal tray. Cook on Combination: 200°C + 250 W for 16-17 mins. per 450 g (1 lb) until brown and crisp. Halfway through cooking time turn duck breast side up and drain off fat from metal tray. Brush all over with the honey and continue cooking.

2. When cool remove all meat and skin from bones and chop into narrow strips. Cover with tin foil.

Pancakes:

1. Pour boiling water onto flour and beat well until a firm dough is formed. Knead gently.

2. Immediately divide dough into 16 small pieces. Knead each into a ball using lightly floured hands.

3. Take two balls of dough and flatten each to a 5 cm (2”) circle. Brush one with sesame oil and place the other on top. Roll out together to form a thin circle 18 cm (7”) diameter. Repeat with remaining balls. Wrap in a dampened teatowel.

4. Place each circle of dough onto a plate. Cook

1000 W for 50 secs. turning once during cooking. Seperate the two leaves immediately after cooking. Repeat with the rest of the dough to make 16 pancakes.

To serve:

Stack pancakes on a plate covered with an upturned plate and heat on 1000 W for 1-1

mins. Spread each pancake with 5-10 ml

(1-2 tsp) of Hoi Sin sauce. Top with shredded spring onion and cucumber. Lay pieces of duck on top and roll pancake up.

Chinese Dinner Party

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Ingredients

200 g can prawns, drained 1 egg white salt and pepper to taste 30 ml (2 tbsp) cornflour 4 slices of white bread, crusts removed 15 ml (1 tbsp) sesame seed oil 15 ml (1 tbsp) sesame seeds

Prawn Topped Toasts

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

1. Mash prawns well with a fork then stir in the egg white, salt and pepper and cornflour until the mixture becomes paste-like and sticky.

2. Brush one side of each bread slice with oil and Grill

1 for 3-4 mins. or until crisp and brown.

3. Spread the prawn mixture thickly over the untoasted sides of the bread and sprinkle each with sesame seeds. Grill 1 the prawn topped sides for 3-4 mins. or until golden brown. Cut into fingers.

Ingredients

675 g (1

lb) pork spare ribs

jar Hoi Sin sauce

Chinese Spare Ribs

Dish: medium casserole Serves: 4 Oven Accessory: glass tray then high wire rack

1. Place spare ribs in casserole, cover with water and cook on 1000 W for 10 mins. then 250 W for 15 mins. Drain.

2. Replace ribs in casserole dish and pour over Hoi Sin sauce. Cook covered on Convection 200°C for 30 mins. Turn ribs and cook for a further 30 mins. uncovered until dark brown and crispy.

Chinese Dinner Party

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Ingredients

1 medium onion, finely sliced 1 clove garlic, crushed 15 ml (1 tbsp) oil 10 ml (2 tsp) soy sauce 10 ml (2 tsp) dry sherry 5 ml (1 tsp) cornflour 250 g (8 oz) pork fillet, thinly sliced 8 spring onions, sliced lengthways 1 red pepper, sliced into strips 2 sticks celery, finely sliced 100 g (4 oz) shredded white cabbage

2.5 cm (1”) root ginger, finely chopped 450 ml (

pt) hot chicken stock 15 ml (1 tbsp) each of cornflour, soy sauce, dry sherry mixed together 225 g (8 oz) egg noodles

Pork Chow Mein

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

1. Cook the onion, garlic and oil covered in a dish for 2-3 mins. on 1000 W.

2. Mix together the soy sauce, sherry and cornflour. Mix with the meat, add to the onion and garlic and mix in the spring onions, pepper, celery, cabbage and ginger. Pour over the hot stock, stir and cook covered on 600 W for 12-15 mins. or until cooked through, stirring halfway.

3. Stir in the soy sauce mixture and break in the noodles. Cover and cook on 600 W for 4-5 mins. or until noodles are soft.

Ingredients

15 ml (1 tbsp) oil 2 cloves of garlic, crushed 1 small red pepper, chopped 1 small green pepper, chopped 1 spring onion, chopped 350 g (12 oz) lean rump steak cut into thin strips approx. 5 cm (2”) long 1 jar of black bean sauce

Beef in Black Bean Sauce

Dish: 23 cm (9”) flan dish Serves: 4 Oven Accessory: glass tray

1. Place the oil, garlic and peppers in dish. Cook uncovered on 1000 W for 2-3 mins. Add spring onions and steak, stir and cook uncovered for a further 5-8 mins. until cooked through.

2. Pour over black bean sauce and heat on 1000 W for 1-2 mins.

Chinese Dinner Party

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Ingredients

15 ml (1 tbsp) oil 1 onion, chopped 350 g (12 oz) chicken breast cut into 1” cubes 50 g (2 oz) mushrooms, sliced 1 green pepper, chopped 1 carrot, cut into matchsticks 25 ml (5 tsp) cornflour 10 ml (2 tsp) sugar 15 ml (1 tbsp) soy sauce 5 ml (1 tsp) five spice powder 10 ml (2 tsp) dry sherry 300 ml (

pt) water

100 g (4 oz) cashews

Chicken with Cashews

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

1. Place onion and oil in casserole, cover and cook on 1000 W for 2-3 mins. Add the other vegetables and chicken, stir and cook covered on 600 W for 6-8 mins. or until well cooked through.

2. Mix the cornflour with the sugar and soy sauce. Blend in the remaining ingredients. Stir well and cook on 1000 W for 3 mins. stirring occasionally. Add the cashews, cover and cook on 1000 W for 3 mins. or until hot.

Ingredients

1 small red pepper, deseeded and cut into thin strips 25 g (1 oz) butter 2 large courgettes, grated 350 g (12 oz) can sweetcorn, drained 10 ml (2 tsp) honey 15 ml (1 tbsp) fresh chopped parsley

Chinese Style Courgettes with Sweetcorn

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

1. Place butter and red pepper in casserole. Cover and cook on 1000 W for 2 mins. or until soft.

2. Add courgettes and sweetcorn and cook covered on 1000 W for 2-3 mins. or until courgettes are tender.

3. Stir in honey and parsley. Serve hot or cold.

Chinese Dinner Party

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Ingredients

30 ml (2 tbsp) Thai hot curry paste 600 ml (1 pt) hot chicken stock 100 g (4 oz) skinned boneless, chicken breast, thinly sliced 200 g (7 oz) fresh beansprouts 3 spring onions, finely sliced 15 ml (1 tbsp) lemon juice

Fragrant Chicken Soup

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

1. Blend the paste and stock in a bowl. Cover and cook on 1000 W for 3-4 mins. Strain and return liquid to bowl.

2. Add remaining ingredients to soup, stir, cover and cook on 600 W for 10 mins. or until chicken is cooked. Garnish with sliced chillies if desired.

Ingredients

450 g (1 lb) fish or chicken goujons

Sauce:

15 ml (1 tbsp) lime juice 45 ml (3 tbsp) hot chilli sauce 25 g (1 oz) can anchovies, drained 15 ml (1 tbsp) Malaysian mild curry paste 15 ml (1 tbsp) malt vinegar 5 ml (1 tsp) salt 1 clove garlic, crushed

Goujons with Spicy Sauce

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

1. Blend all sauce ingredients until smooth in a blender. Transfer to a small serving dish.

2. Grill goujons for 10-15 mins. on Grill 2, turning halfway, or until cooked through and brown.

3. Arrange goujons on a plate with serving dish of sauce in the centre.

Thai Dinner Party

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Ingredients

15 ml (1 tbsp) oil 1 onion, finely sliced 45 ml (3 tbsp) Thai hot curry paste 350 g (12 oz) large prawns juice of

an orange, lemon and

lime 5 ml (1 tsp) salt 5 ml (1 tsp) sugar 30 ml (2 tbsp) water 15 ml (1 tbsp) cornflour

Garnish:

rind of orange, lemon and lime

Citrus Prawns

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

1. Place onion and oil in bowl, cover and cook on 1000 W for 2-3 mins. Stir in paste, juice of the fruits, salt and sugar. Cook on 1000 W for 1 min. Blend in water and cornflour and cook on 1000 W for 2 mins. stirring halfway. Add prawns, stir and cover. Cook on 1000 W for 5-6 mins. or until prawns are cooked.

2. Cut rind into very thin strips, place in a dish and cover with 30 ml (2 tbsp) water. Cover and cook on 1000 W for 2 mins. Drain and rinse in cold water to refresh. Use to garnish.

Ingredients

1 bunch spring onions, sliced lengthways and shredded 450 g (1 lb) rump steak, thinly sliced across the grain 100 g (4 oz) baby corn 100 g (4 oz) okra, sliced can of Thai curry sauce

Thai Beef Curry

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

1. Place all ingredients in casserole reserving some spring onions for garnish. Stir well, cover with lid and cook on Combination: 160°C + 100 W for 1 hour or until tender.

2. Garnish with spring onions.

Ingredients

225 g (8 oz) easy cook rice, well rinsed 600 ml (1 pt) boiling salted water 15 ml (1 tbsp) oil 2 green chillies, finely chopped 1 clove garlic, crushed 1 onion, finely chopped 50 g (2 oz) creamed coconut

Coconut Rice

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

1. Place the oil, chillies, garlic and onion in bowl. Cover and cook on 1000 W for 3-4 mins.

2. Stir in the rice, water and coconut. Cover and cook on 1000 W for 4 mins. then 600 W for 15 mins. or until the liquid has been absorbed.

Thai Dinner Party

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