Sharp R-959SLM-AA User Manual

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OPERATION MANUAL

with COOKBOOK

R-959(SL)M-AA

MICROWAVE OVEN

with GRILL and CONVECTION

900W (IEC 60705)

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OPERATION MANUAL

This operation manual contains important information which you should

read carefully before using your microwave oven.

IMPORTANT:

There may be a serious risk to health if this operation manual is not

followed or if the oven is modified so that it operates with the door open.

If you require any advice or assistance regarding your

Sharp product, please visit our website:

www.sharp.co.uk/customersupport

Customers without Internet access may telephone:

08705 274277 (9am - 5pm)

(01) 676 0648 (from Ireland)

A. Information on Disposal for Users (private households)

1. In the European Union

Attention: If you want to dispose of this equipment, please do not use the ordinary dust bin!

Used electrical and electronic equipment must be treated separately and in accordance with legislation that requires proper treatment, recovery and recycling of used electrical and electronic equipment.

Following the implementation by members states private households within the EU states may return their used electrical and electronic equipment to designated collection facilities free of charge*.

Attention: Your

product is marked

with this symbol.

It means that used electrical and electronic

products should not be mixed with general household

waste. There is a

separate collection

system for these

products.

In some countries* your local retailer may also take back your old product free of charge if you purchase a similar new one.

*) Please contact your local authority for further details.

If your used electrical or electronic equipment has batteries or accumulators, please dispose of these separately beforehand according to local requirements.

By disposing of this product correctly you will help ensure that the waste undergoes the necessary treatment, recovery and recycling and thus prevent potential negative effects on the environment and human health which could otherwise arise due to inappropriate waste handling.

2. In other Countries outside the EU

If you wish to discard this product, please contact your local authorities and ask for the correct method of disposal.

For Switzerland: Used electrical or electronic equipment can be returned free of charge to the dealer, even if you don’t purchase a new product. Further collection facilities are listed on the homepage of www.swico.ch or www.sens.ch.

B. Information on Disposal for Business Users.

1. In the European Union

If the product is used for business purposes and you want to discard it:

Please contact your SHARP dealer who will inform you about the take-back of the product. You might be charged for the costs arising from take-back and recycling. Small products (and small amounts) might be taken back by your local collection facilities.

For Spain: Please contact the established collection system or your local authority for take-back of your used products.

2. In other Countries outside the EU

If you wish to discard of this product, please contact your local authorities and ask for the correct

method of disposal.

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CONTENTS

YOUR OVEN AND ACCESSORIES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

ONTROL PANEL: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3

AFETY:

Important Safety Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 - 6

Installation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 - 7

PERATION:

Heating Category . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

How Your Oven Works . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Before Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Microwave Power Levels. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

How to Operate Your Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 - 13

Heating without Food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Grill Cooking. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Preheating the Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

Convection Cooking. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

Dual Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 - 19

Express Cook/Express Defrost. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 - 22

Auto Cook . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 - 25

ONVENIENT FUNCTIONS

Sequence Cooking. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

Auto Minute . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

Less and More . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

To Use With Manual Cooking. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

Kitchen Timer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29

OOKING ADVICE:

Microwave Cooking Advice. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 - 31

Suitable Cookware . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

Defrosting Advice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

Reheating Advice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

FTERCARE:

Cleaning and Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

Troubleshooting. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36 - 37

To Replace the Mains Plug. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38

Calling for Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38

OOKBOOK . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39 - 98

UARANTEE. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 99

PECIFICATIONS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 100

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YOUR OVEN AND ACCESSORIES

567 4

Fig. A

Shelf runner 1 Shelf runner 2

NOTES:

• The waveguide cover is fragile. Care should be taken when cleaning inside the oven to ensure that it is not

damaged.

• After cooking fatty foods without a cover, always clean the cavity and especially the grill heating element thoroughly, these must be dry and free from grease. Built-up grease may overheat and begin to smoke or catch fire.

• Always operate the oven with the turntable fitted correctly. This promotes thorough, even cooking. A badly fitted turntable may rattle, may not rotate properly and could cause damage to the oven.

• The turntable rotates clockwise or anti-clockwise. The rotary direction may change each time you start the oven. This does not affect cooking performance.

• When you order accessories, please quote both the PART NAME and MODEL NUMBER to your dealer or SHARP approved service facility. The model number is located at the bottom of the control panel.

WARNING:

The door, outer cabinet, oven cavity, accessories and dishes will become very hot during operation. To prevent burns, always use thick oven gloves.

OVE N:

1. Control panel

2. Shelf runners

3. Waveguide cover (DO NOT REMOVE)

4. Coupling

5. Oven cavity

6. Door seals and sealing surfaces

7. Door latches

8. Door opening handle

9. Grill heating element

10. Oven lamp

11. Ventilation openings

12. Outer cabinet

13. Power cord

ACCESSORIES:

Check to make sure the following accessories are provided:

14. Turntable 15. Turntable support

16. Low rack 17. High rack

18. Square tray (x2)

• Place the turntable support into the coupling in the centre of the oven floor, TOP side up (TOP is engraved on one side).

• Place the turntable onto the turntable support.

• Use the square tray for convection only. See page

17. When using one square tray, place it at shelf runner 2 as shown in Fig. A.

• To avoid turntable damage, ensure dishes or containers are lifted clear of the turntable rim when removing them from the oven.

• For use of the accessories, refer to the grilling, dual cooking and convection sections on pages 14 to 19.

Never touch the grill when it is hot.

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2 1

CONTROL PANEL

DIGITAL DISPLAY INDICATORS:

1. COOK

2. GRILL

3. CONVECTION

4. MICROWAVE

KEYS:

5. TIME

6. GRILL

7. COMBI.

8. EXPRESS COOK

9. EXPRESS DEFROST

10. AUTO COOK

11. LESS/MORE

12. AUTO MINUTE

13. START

14. STOP/CLEAR

15. KITCHEN TIMER

16. WEIGHT

17. CONV. (ºC)

18. MICRO. POWER

For use by vulnerable consumers:

Response sounds of the start key and the stop key are different from the others. Three raised dots are on the start key and a

raised dot is on the stop key.

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IMPORTANT SAFETY INSTRUCTIONS

IMPORTANT SAFETY INSTRUCTIONS: READ CAREFULLY AND KEEP FOR FUTURE REFERENCE

1. This oven is designed for countertop or built-in use. Do not place the oven in a cabinet. Place or mount the oven so that the bottom of the oven is 85 cm or more above the floor. When the oven is to be built-in, the installation frame EBR-9910 licensed by SHARP must be used. This is available from your dealer. Refer to the frame installation instructions or ask your dealer for the proper instruction procedure. Only the use of this frame will guarantee the safety and quality of the product.

2. The oven rear surface should be placed against the wall.

3. Ensure there is a minimum of free space above the oven of 13 cm.

4. This appliance is intended to be used in household and similar applications such as:

• staff kitchen areas in shops, offices and other working environments;

• farm houses;

• by clients in hotels, motels and other residential environments;

• bed and breakfast type environments.

5. The microwave oven is intended for heating food and beverages. Drying of food or clothing and heating of warming pads, slippers, sponges, damp cloth and similar may lead to risk of injury, ignition or fire.

6. This appliance can be used by children aged from 8 years and above and persons with reduced physical, sensory or mental capabilities or lack of experience and knowledge if they have been given supervision or instruction concerning use of the appliance in a safe way and understand the hazards involved. Children shall not play with the appliance. Cleaning and user maintenance shall not be made by children without supervision.

7. WARNING: The appliance and its accessible parts become hot during use. Care should be taken to avoid touching heating elements. Children less than 8 years of age shall be kept away unless continuously supervised.

8. WARNING: Accessible parts may become hot during use. Young children should be kept away.

9. WARNING: If the door or door seals are damaged, the oven must not be operated until it has been repaired by a competent person.

10. WARNING: It is hazardous for anyone other than a competent person to carry out any service or repair operation which involves the removal of a cover which gives protection against exposure to microwave energy. Never adjust, repair or modify the oven yourself.

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IMPORTANT SAFETY INSTRUCTIONS

11. If the power supply cord of this appliance is damaged, it must be replaced by an authorised SHARP service agent in order to avoid a hazard.

12. WARNING: Liquids and other foods must not be heated in sealed containers since they are liable to explode.

13. Microwave heating of beverages can result in delayed eruptive boiling, therefore care must be taken when handling the container.

14. Eggs in their shell, and whole hard-boiled eggs should not be heated in microwave ovens since they may explode, even after microwave heating has ended. To cook or reheat eggs which have not been scrambled or mixed, pierce the yolks and the whites, or the eggs may explode. Shell and slice hard-boiled eggs before reheating them in the microwave oven.

15. Utensils should be checked to ensure that they are suitable for use in the oven. See page 32. Use only microwave safe containers and utensils on microwave modes.

16. The contents of feeding bottles and baby food jars shall be stirred or shaken and the temperature checked before consumption, in order to avoid burns.

17. When heating food in plastic or paper containers, keep an eye on the oven due to the possibility of ignition.

18. If smoke is emitted, switch off or unplug the appliance and keep the door closed in order to stifle any flames.

19. The oven should be cleaned regularly and any food deposits removed.

20. Failure to maintain the oven in a clean condition could lead to deterioration of the surface that could adversely affect the life of the appliance and possibly result in a hazardous situation.

21. Do not use harsh abrasive cleaners or sharp metal scrapers to clean the oven door glass since they can scratch the surface, which may result in shattering of the glass.

22. Steam cleaner is not to be used.

23. See instructions for cleaning door seals, cavities and adjacent parts on page 35.

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IMPORTANT SAFETY INSTRUCTIONS

Oven Use:

• The oven is for domestic food use only.

• Never operate when empty, except as directed in the ‘Heating without food’ section on page 14.

• Do not leave or store anything inside the oven when not in use.

• Never attempt to use the oven with the door open. It is important not to force or tamper with the door safety latches.

• Never operate the oven with any object caught in the door.

• Do not insert fingers or objects in the holes of the door latches or air-vent openings as this may damage the oven and cause an electric shock.

• If water or food drops inside the air vent openings switch the oven off immediately, unplug it and call a SHARP approved service facility. (See page 38).

• Never move the oven while it is operating.

Pacemaker: If you have a heart pacemaker, consult your doctor or the pacemaker manufacturer prior to oven use.

INSTALLATION

WARNING:

Inspect the Oven:

• Check the oven carefully for damage before and regularly after installation.

• Make sure the door closes properly, that it is not misaligned or warped.

• Check the hinges and door safety latches are not broken or loose.

• Ensure the door seal and sealing surfaces are not damaged. If the door or door seals

WARNING: Liquids and other foods must not be heated in sealed containers since they are liable to explode. Microwave heating of beverages can result in delayed eruptive boiling, therefore care has to be taken when handling the container. Stir the liquid prior to and during heating/ reheating, let liquid stand for at least 20 seconds in the oven after cooking.

are damaged, the oven must not be

operated until it has been repaired by a competent person.

• Inspect the oven interior and door for dents.

IMPORTANT: If any damage is apparent, do not operate the oven in any way, until it has been repaired by a SHARP trained engineer.

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INSTALLATION

1. Remove all packing materials including the feature sticker (if applicable). The waveguide cover prevents food and grease from entering the waveguide area where it could cause damage. DO NOT REMOVE THE WAVEGUIDE COVER.

2. The oven door will become hot during cooking. Place or mount the oven so that the bottom of the oven is 85cm or more above the floor. Ensure the surface or mounting position is strong enough to take the oven weight, plus the heaviest item likely to be cooked in the oven.

3. The minimum height of free space necessary above the top surface of the oven is 13cm. The oven rear surface should be placed against the wall.

4. Do not place the oven where heat, moisture or high humidity are generated, (for example, near or above a conventional oven) or near combustible materials (for example, curtains). Do not block or obstruct air vent openings. Do not place objects on top of the oven.

5. Make sure the power supply cord is undamaged (See “ELECTRICAL CONNECTION” below).

Do not allow the power supply cord to run over any hot or sharp surfaces, such as the hot air vent area at the top rear of the oven.

6. The socket must be readily accessible so that it can be easily unplugged in an emergency.

7. Do not use the oven outdoors.

BUILDING-IN-KIT.

This oven is designed for counter top or built-in use. Do not place the oven in a cabinet. An installation frame is available which enables the microwave oven to be integrated within a kitchen unit. The microwave oven is not designed to be built above or near a conventional oven. SHARP recommend the use of the build in kit EBR- 9910 available from your SHARP dealer. Only the use of this frame will guarantee the quality and safety of the oven.

13cm

ELECTRICAL CONNECTION.

• Do not allow water to come into contact with the power supply cord or plug.

• Insert the plug properly into the socket.

• Do not connect other appliances to the same socket using an adaptor plug.

• If the power supply cord is damaged, it must be replaced by a Sharp approved service facility or a similarly qualified person to avoid a hazard.

• When removing the plug from the socket always grip the plug, never the cord as this may damage the power supply cord and the connections inside the plug.

• If the plug fitted to your oven is a rewireable type and in the event of the socket outlet in your home not being compatible with the plug supplied, remove the plug properly (do not cut off).

• If the plug fitted to your oven is a non-rewirable type and in the event of the socket outlet in your home not being compatible with the plug supplied, cut-off the mains plug.

• Refit with a suitable type, observing the wiring code given in ‘To replace the mains plug’ on page

38.

WARNING: THIS APPLIANCE MUST BE EARTHED

To wire an appropriate plug, follow the wiring code given in ‘To replace the mains plug’ on page

38.

IMPORTANT!

• The fuse from the cut-off plug should be removed and the plug disposed of in a safe manner.

• Under no circumstances should the cut-off plug be inserted into a socket outlet as a serious electric shock may occur.

• The plug must not be used without the fuse cover fitted.

• If you have any doubt about your microwave oven obtain the help of a qualified electrician.

• When replacing the plug please ensure that you use a BSI or ASTA approved plug to BS1363, this should be fitted with a brown coloured 13 amp fuse approved by BSI or ASTA to BS1362. If you have any doubt about electrical connection seek the help of a qualified electrician.

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HEATING CATEGORY

Microwave Symbol.

OVEN OUTPUT POWER

OVEN OUTPUT CATEGORY

Microwave output power in Watts (based on international (IEC 60705) standard).

Letter representing the oven heating category.

Less heating time required

600 700 800 900 1000 Watts

More heating time required

Less heating time required

A B C D E

More heating time required

The heating category (a letter A to E) developed by MAFF (Ministry of Agriculture, Fisheries and Food) with microwave oven and food manufacturers indicates the ability of the oven to heat small quantities of food (up to 500g [1lb 2oz]). It does not represent the general performance of the oven.

Food packs carry cooking instructions for heating categories A to E. Follow instructions for the letter corresponding to the oven’s heating category. The higher the output power and heating category of the oven the less heating time is required as shown opposite.

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HOW YOUR OVEN WORKS

Microwaves are energy waves, similar to those used for TV and radio signals.

Electrical energy is converted into microwave energy, which is directed into the oven cavity via a waveguide. To prevent food and grease entering the wave guide it is protected by the waveguide cover.

Microwaves cannot pass through metal, because of this the oven cavity is made of metal and there is a fine metal mesh on the door. During cooking the microwaves bounce off the sides of the oven cavity at random.

Microwaves will pass through certain materials, such as glass and plastic, to heat the food. (See ‘Suitable Cookware’ on page 32).

Water, sugar and fat in food absorb microwaves which cause them to vibrate. This creates heat by friction, in the same way your hands get warm when you rub them together.

The outer areas of the food are heated by the microwave energy, then the heat moves to the centre by conduction, as it does in conventional cooking. It is important to turn, rearrange or stir food to ensure even heating.

Once cooking is complete, the oven automatically stops producing microwaves.

Standing time is necessary after cooking, as it enables the heat to disperse equally throughout the food.

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BEFORE OPERATION

Your oven-has an energy save mode.

1. Plug in the oven. Nothing will appear on the display at this time.

2. Open the door. The oven lamp will light while the door is open. The display will flash the message shown.

3. Close the door. The display will show “ . 0”.

NOTES: If you do not operate the oven for 3

minutes or more (e.g. after closing the door, pressing the STOP/CLEAR key, or at the end of cooking), you will not be able to operate the oven until you open and close the oven door. Whilst in Energy Save Mode the display is blank.

When new, the very first time the grill

and convection are used, smoke and odour will be given off.

To avoid this happening when food is

being cooked, heat the oven without food for approx. 20 minutes.

(Please refer to “Heating without food”

on page 14.)

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MICROWAVE POWER LEVELS

Power Level Press the

MICRO.

POWER key

HIGH

MEDIUM HIGH

MEDIUM

MEDIUM LOW

(Defrost)

LOW

(Defrost)

x 1 100%

x 2 70%

x 3 50%

x 4 30%

x 5 10%

x 6 0%

MICROWAVE

POWER KEY

Percentage

• Your oven has 6 power levels, as shown opposite.

• To change the power level for cooking, enter the cooking time and then press the MICRO.

POWER key.

Power level:

The microwave power level is varied by the microwave energy switching on and off. When using power levels other than 100% you will be able to hear the microwave energy pulsing on and off as the food cooks or defrosts.

IMPORTANT: The microwave power level will cook at 100% unless you press the MICRO.

POWER key to the desired setting.

Check the power level:

To check the microwave power level during cooking, press the MICRO. POWER key. As long as your finger is pressing the MICRO. POWER key the power level will be displayed. The oven continues to count down although the display will show the power level.

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HOW TO OPERATE YOUR OVEN

Opening and closing the door:

To open the oven door, pull the door opening handle.

Starting the oven: Press the START key.

Stopping the oven:

If you want to stop the oven during cooking, press the STOP/CLEAR key once or open the oven door. If you want to cancel the cooking programme, press the STOP/CLEAR key twice.

Your oven enables you to cook and defrost food using the automatic programmes, or to cook and defrost food manually. Automatic cooking and defrosting allows you to cook and defrost using preset programmes where the timings have been calculated for you, e.g Express Cook and Express Defrost.

Manual cooking and defrosting allows you to cook/ defrost foods and weights which are not included in the automatic programmes. The following are examples of manual cooking and defrosting. For automatic cooking and defrosting refer to pages 20 - 25.

Example:

To cook for 2 minutes 30 seconds on 70% microwave power.

1. Enter the cooking time by pressing the 1 MIN. key twice, then the 10 SEC. key three

times.

2. Input the power level by pressing the MICRO. POWER key twice.

3. Press the START key once to start cooking.

MANUAL COOKING

• Enter the cooking time.

• Select the cooking mode; MICROWAVE, GRILL, CONVECTION, DUAL GRILL and DUAL CONVECTION can be selected.

• Stir or turn the food, where possible, 2 - 3 times during cooking, if required.

• After cooking, cover the food and leave to stand, if required.

• Refer to the cooking charts in the cookbook section, pages 41 - 47.

The display will count down

through the cooking time.

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HOW TO OPERATE YOUR OVEN

MANUAL DEFROSTING

• Enter the defrosting time and use microwave power levels 10% or 30% to defrost (refer to page 11).

• Stir or turn the food, where possible, 2 - 3 times during defrosting.

• After defrosting, cover the food in foil and leave to stand until thoroughly defrosted.

• Refer to the defrosting charts in the cookbook section, page 40

NOTES FOR MANUAL COOKING AND DEFROSTING:

• When the oven starts, the oven lamp will light and the turntable will rotate clockwise or anti-clockwise.

• Your oven can be programmed up to 99 minutes, 90 seconds (99.90).

NOTE: If you cook food for more than the

standard time (see chart on page 36) using the same cooking mode, the oven’s safety mechanisms automatically activate. The microwave power level will be reduced.

• If the door is opened during cooking/defrosting to stir or turn over food, the cooking time on the display stops automatically. The cooking/defrosting time starts to count down again when the door is closed and the START key is pressed.

• When cooking/defrosting is complete, “.0” will reappear on the display.

• If you want to know the power level during cooking, press the MICRO. POWER key.

As long as your finger is touching the key, the

power level will be displayed.

Example:

To defrost for 10 minutes on 30% microwave power.

1. Enter the defrosting time by pressing the 10 MIN. key once.

2. Input the power level by pressing the MICRO. POWER key 4 times.

3. Press the START key once to start defrosting.

The display will count down through the defrosting time.

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HEATING WITHOUT FOOD

You may detect smoke or a burning smell when using the grill and convection for the first time. This is normal and not a sign that the oven is out of order. To avoid this problem, when first using the oven, heat the oven without food for 20 minutes on grill and then at convection 250ºC.

IMPORTANT: During operation, to allow smoke or smells to disperse open a window or switch the kitchen ventilation on. Make sure there is no food in the oven.

1. Enter the required heating time by pressing the 10 MIN. key twice.

2. Select GRILL or CONVECTION once.

3. Press the START key once to start the

operation.

The display will count down

When the oven has finished the operation,

open the door to cool the oven cavity.

WARNING:

The door, outer cabinet, oven cavity, and accessories will become very hot during operation. Take care to avoid burns when cooling the oven down after operation.

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GRILL COOKING

The grill at the top of the oven cavity has one power setting only. The grill is assisted by the turntable which rotates simultaneously to ensure even browning. Use the racks for grilling small items of food such as bacon, gammon and teacakes, turn over halfway through grilling. Food can be placed either directly onto the racks, or into a flan dish/heat-resistant plate on the racks.

NOTES:

• It is not necessary to preheat the grill before cooking.

• Follow the recommended grilling times and procedures in the charts on page 46 in the cookbook section.

• When browning foods in a deep container, place on the turntable or low rack.

• The square trays are not suitable for grill cooking.

• After cooking is complete and opening the door, the cooling fan will continue working for a short time to lower the temperature of the electrical and mechanical parts. The display may show “NOW COOLING”.

Example:

To grill for 20 minutes, using GRILL.

1. Enter the grilling time by pressing the 10 MIN. key twice.

2. Select GRILL by pressing the GRILL key

once.

3. Press the START key once to start grilling.

The display will count down through the grilling time.

WARNING:

The door, outer cabinet, oven cavity, accessories and dishes will become very hot during operation. To prevent burns, always use thick oven gloves.

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PREHEATING THE OVEN

Your oven can be preheated to a desired temperature prior to convection cooking.

NOTES:

• When the oven is preheating, the turntable should be in the oven.

• When the oven reaches the desired temperature, the audible signal will sound and the temperature will be displayed in ºC.

Do not press the STOP/CLEAR key after opening and closing the door, as this will cancel the Convection mode.

• The preheated temperature will be maintained for approximately 30 minutes. After this time, preheat will be cancelled.

• During preheating and convection cooking, you will hear the cooling fan cycling on and off. This is completely normal and will not affect the cooking.

• You can check the actual temperature during preheating by pressing the CONV. (ºC) key. The temperature will appear on the display. This will not affect the oven operation.

• If you prefer not to preheat the oven where recommended in the cookbook section, allow extra cooking time.

• Temperature measurements taken whilst the oven is in convection mode will differ from the displayed level. This will not affect the cooking results as long as the operation manual and cookbook section are followed correctly.

Example:

To preheat the oven to 180ºC.

1. Enter the temperature by pressing the CONV. (ºC) key 6 times.

2. Press the START key once to start

preheating.

3. When the oven reaches 180ºC, the audible signal

will sound and the oven will display 180ºC. Place food in the oven, enter the desired cooking time and press the START key.

WARNING:

The door, outer cabinet, oven cavity, accessories and dishes will become very hot during operation. To prevent burns, always use thick oven gloves.

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CONVECTION COOKING

The temperatures available in ºC are:

250ºC, 230ºC, 220ºC, 200ºC, 190ºC,

180ºC, 160ºC, 130ºC, 100ºC, 40ºC.

Convection cooking is ideal for cooking cakes, buns, biscuits, scones and for proving bread at 40˚C.

To achieve the best results when cooking by CONVECTION:

• Use the lower shelf for one layer cooking unless food manufacturer’s instructions differ.

• Use the lower and upper shelves for two layer cooking.

• Rotate the square tray or the cookware on it 180 degrees after half the cooking time.

• The turntable should be in the oven when using the square trays.

• Although this product is a conventional convection oven, consideration has to be given to the smaller size and power of the product in comparison to a standard kitchen oven, so the final result may vary.

• When cooking chilled or frozen foods on CONVECTION mode, allowance must be given to heat loss after the preheat cycle due to the insertion of the food.

NOTES:

• When the oven is preheating, the turntable should be in the oven.

• When using the CONV. (ºC) key, all metal cookware can be used. (See ‘Suitable Cookware’ on page 32).

• Follow convection times and procedures in the charts and recipes in the cookbook section.

• Food manufacturers instructions are only a guideline, so cooking times may need to be adjusted.

• Pressing the CONV. (ºC) key during cooking will display the programmed temperature. This will not affect the programme or cooking time.

• Always check the food is piping hot before consuming.

• Heat generated by the oven during convection cooking may cause the backplate of the oven to discolour. This is completely normal and will not affect the performance of the oven.

Example:

To cook for 20 minutes at 200ºC convection.

1. Enter the cooking time by pressing the 10 MIN. key twice.

2. Input the temperature by pressing the CONV. (ºC) key 4 times.

3. Press the START key once to start cooking.

The display will count down

through the cooking time.

NOTE FOR USING SQUARE TRAYS:

When using the square trays follow the notes below to prevent them slipping out:

• The correct position for the square trays is 1 and 2, as shown in the diagram.

WARNING:

The door, outer cabinet, oven cavity, accessories and dishes will become very hot during operation. To prevent burns, always use thick oven gloves.

Shelf runners

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DUAL COOKING

Dual Cook combines microwave power with convection or the grill.

The combination of microwave power with convection or the grill reduces cooking time and provides a crisp, brown finish.

There are two Dual Cook modes:

1. Dual Convection - Convection with microwave.

2. Dual Grill - Grill with microwave.

To select the Dual Cook mode required, enter the cooking time and follow the table below.

Dual Cook Mode Press COMBI. key

DUAL CONVECTION (Convection and Microwave*)

DUAL GRILL (Top and Microwave*)

NOTES:

• Dual Cook is preset with 30% microwave power.

If you wish to change the microwave power level, press the MICRO. POWER key until the desired power level is shown on the display. * You can select power levels 10%, 30%, 50% and

70% for DUAL CONVECTION.

* You can select power levels 10%, 30%, 50%, 70%

and 100% for DUAL GRILL.

• DUAL CONVECTION is preset with 250ºC

convection. To adjust the convection temperature, press the CONV. ºC key.

Once

Tw i c e

Example for Microwave and Convection:

To cook for 20 minutes using Dual Convection, 230ºC, 10% microwave power.

1. Enter the cooking time by pressing the 10 MIN. key twice

2. Select Dual Convection by pressing the COMBI. key once.

3. Change the temperature by pressing the CONV. ºC key once.

4. Change the power level by pressing the MICRO. POWER key once.

5. Press the START key once to start cooking.

WARNING:

The door, outer cabinet, oven cavity, accessories and dishes will become very hot during operation. To prevent burns, always use thick oven gloves.

The display will count down

through the cooking time.

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DUAL COOKING

Example for Microwave and Grill:

To cook for 15 minutes using Dual Grill, 50% microwave power.

1. Enter the cooking time by pressing the 10 MIN. key once and the 1 MIN. key 5 times.

2. Select Dual Grill by pressing the COMBI. key

twice.

3. Change the power level by pressing the MICRO. POWER key 4 times.

NOTES:

• For DUAL GRILL it is not necessary to preheat the grill.

• Use the high rack and low rack for Dual Cooking (refer to the cooking charts on pages 39 - 98 in the cookbook section.)

• The square trays are not suitable for Dual Cooking.

• Follow the recommended dual cooking times and procedures in the charts on pages 43 - 46 in the cookbook section.

• When browning foods in a deep container, place on the turntable or low rack.

4. Press the START key once to start cooking.

The display will count down through the cooking time.

WARNING:

The door, outer cabinet, oven cavity, accessories and dishes will become very hot during operation. To prevent burns, always use thick oven gloves.

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EXPRESS COOK / EXPRESS DEFROST

EXPRESS COOK enables you to cook 3 popular menus from frozen or chilled. Please refer to the chart on page 21 EXPRESS DEFROST enables you to defrost 3 popular menus. Please refer to the chart on page 22.

Follow the examples below for details on how to operate these functions.

EXPRESS COOK Example:

To cook 0.6kg of Roast Beef from frozen.

1. Press the ROAST BEEF/LAMB key once to select cooking from frozen.

2. Enter the weight by pressing the WEIGHT UP

key once.

3. Press the START key once to start cooking.

EXPRESS DEFROST Example:

To defrost 1.2kg of Chicken portions.

1. Press the CHICKEN PORTIONS key once.

2. Enter the weight by pressing the WEIGHT DOWN key once.

3. Press the START key once to start cooking.

The display will count down

through the cooking time.

NOTES:

• If the DOWN ( ▼ ) WEIGHT key is pressed the display will count down from the highest weight range, each time the key is pressed.

• If the UP ( ▲ ) WEIGHT key is pressed the display will count up from the lowest weight range, each time the key is pressed.

• You can enter the weight by holding down or pressing the WEIGHT keys until the desired weight is displayed.

through the cooking time.

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EXPRESS COOK / EXPRESS DEFROST

MENU WEIGHT RANGE COOKING PROCEDURE

Roast Beef/Lamb

x1: Frozen x2: Chilled

Roast Pork

x1: Frozen x2: Chilled

Roast Poultry

x1: Frozen x2: Chilled

• Chilled foods are cooked from 5ºC.

• Frozen foods are cooked from -18ºC.

• For converting to Lb/oz see the conversion chart on page 39.

0.6kg - 1.8kg • Place meat in a flan dish on the low rack.

• Turn meat over when the audible signal sounds.

• After cooking, leave meat to stand wrapped in aluminium foil for 10 minutes.

NOTE: Select MORE for well done. It is not possible to use the LESS key for beef/lamb.

0.6kg - 1.8kg • Place meat in a flan dish on the low rack.

• Turn meat over when the audible signal sounds.

• After cooking, leave meat to stand wrapped in aluminium foil for 10 minutes.

NOTE: It is not possible to use the LESS key for pork.

1.2kg - 3.6kg • Pierce skin (chilled only) a few times and place poultry, breast side down, in a flan dish on the low rack.

• Turn poultry over when the audible signal sounds. When cooking frozen poultry with giblets, remove the giblets at first or second turn over.

• After cooking, leave poultry to stand wrapped in aluminium foil for 10 minutes.

NOTE: It is not possible to use the LESS key for poultry This menu is only suitable for cooking whole poultry.

WARNING:

The door, outer cabinet, oven cavity, accessories and dishes will become very hot during operation. To prevent burns, always use thick oven gloves.

NOTES FOR EXPRESS COOK / EXPRESS DEFROST:

• Press the MORE or LESS keys before pressing the START key as instructed in the chart above.

• When action is required (example, to turn food over), the oven stops, the audible signals sound and instructions will appear on the display. To continue cooking, press the START key.

• The final food temperature will vary according to the initial food temperature. Check food is thoroughly heated after cooking. If necessary, you can extend the cooking time manually.

• All menus on EXPRESS COOK use a combination of microwave power and convection.

• The square trays are not suitable for EXPRESS COOK/EXPRESS DEFROST.

• Before freezing foods, ensure food is fresh and of good quality.

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EXPRESS COOK / EXPRESS DEFROST

EXPRESS DEFROST CHART

MENU WEIGHT RANGE COOKING PROCEDURE

Chicken Portions 0.3kg - 1.2kg

Approx. weight of turntable. each portion: leg portions = 300g breast with wing portions = 400g

Steaks/Chops 0.2kg - 1.2kg • Place steaks/chops in a flan dish on the turntable.

Minced Meat Beef/Lamb/Pork

• Frozen foods are defrosted from -18ºC.

• For converting to Lb/oz see the conversion chart on page 39.

NOTES FOR EXPRESS DEFROST:

• If necessary, shield small areas of meat or poultry with flat pieces of aluminium foil. This will prevent the areas from becoming warm during defrosting. Ensure the foil does not touch the oven walls.

• Do not cook the meat or poultry until thoroughly defrosted.

• Do not use the racks or square trays for defrosting.

0.2kg - 1.0kg • Place minced meat in a flan dish on the turntable.

• Place portions, best side-up, in a flan dish on the turntable.

• Turn portions over when the audible signal sounds.

• Stand, wrapped in foil, for 15 - 30 minutes until thoroughly defrosted.

• Turn over and rearrange when the audible signal sounds.

• Stand, wrapped in foil, for 15 - 30 minutes until thoroughly defrosted.

• Turn over and remove any defrosted parts when the audible signal sounds.

• Stand (if required), wrapped in foil, for 15 - 30 minutes until thoroughly defrosted.

WEIGHT RANGE FOR EXPRESS COOK / EXPRESS DEFROST:

• Weigh all meat and poultry prior to cooking/defrosting as the labelled weight is only approximate.

• Food weight should be rounded up to the nearest 0.1kg, for example, 0.65kg to 0.7kg.

• You are restricted to cook/defrost a weight within the range given in the charts.

• To cook/defrost weights or foods not included in these charts, please refer to the charts in the cookbook section.

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AUTOCOOK

AUTOCOOK enables you to cook the foods listed on the control panel.

For cooking instructions please refer to the charts on pages 24 - 25.

Press the AUTOCOOK key until the number corresponding to the food listed on the control panel, appears in the display.

Follow the example opposite for more details on how to operate this function.

NOTES:

• If the DOWN ( ▼ ) WEIGHT key is pressed the display will count down from the highest weight range, each time the key is pressed.

• If the UP ( ▲ ) WEIGHT key is pressed the display will count up from the lowest weight range, each time the key is pressed.

• You can enter the weight by holding down or pressing the WEIGHT keys until the desired weight is displayed.

• You can select the menu by holding down or pressing the AUTOCOOK key until the desired menu is displayed.

Example:

To cook 0.3kg of Oven Chips (AUTOCOOK 5).

1. Select the menu required by pressing the AUTOCOOK key 5 times.

2. Enter the weight by pressing the WEIGHT UP key 3 times.

3. Press the START key once to start cooking.

The display will count down

through the cooking time.

WARNING:

The door, outer cabinet, oven cavity, accessories and dishes will become very hot during operation. To prevent burns, always use thick oven gloves.

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AUTOCOOK

AUTOCOOK CHART

MENU WEIGHT RANGE COOKING PROCEDURE

AUTOCOOK 1

Chilled Ready Meals Stirrable: e.g. Spaghetti bolognese, Beef stew

Non-stirrable:

e.g. Lasagne, Cottage pie

AUTOCOOK 2

Frozen Ready Meals

Stirrable:

e.g. Spaghetti bolognese, Beef stew

Non-stirrable:

e.g. Lasagne, Cottage pie

AUTOCOOK 3

Crispy Crumb Foods Chilled & Frozen e.g. Fish fingers, Chicken nuggets, Chicken escalopes

AUTOCOOK 4

Oven Ready Pizza

AUTOCOOK 5

Oven Chips Frozen

AUTOCOOK 6

Baked Potatoes

0.30kg - 0.80kg • See and follow the IMPORTANT NOTE FOR READY MEALS on page 25.

• For one section containers use a skewer to pierce film in 5 places.

• For two section containers, pierce using a skewer.

Pierce meat/main section 3 times

and rice/pasta section twice.

• For food contained in bag(s), pierce 5 times on one side. Cook pierced side-up.

0.30kg - 0.80kg

0.1kg - 0.4kg • Place the food in a flan dish on the high rack.

0.2kg - 0.8kg • Place the pizza directly on to the low rack.

0.1kg - 0.4kg • Place the chips in a flan dish on the high rack.

1 - 6 potatoes (pieces) 1 potato = approx. 250g

• Where bags come already perforated, do not pierce.

• Place on the turntable.

• Stir, if possible, when the audible signal sounds.

• After cooking, leave to stand for 2 minutes before serving.

NOTES:

• For stirrable foods, including food in bags, stir or manipulate contents when the audible signal sounds.

• For non-stirrable foods, press the MORE key. (It is not necessary to stir.)

• It is not possible to use the LESS key for these menus.

• Turn the food over when the audible signal sounds.

• After cooking, leave to stand for 2 minutes before serving.

NOTE: For Frozen Crispy Crumb foods use the MORE key.

NOTES:

• For Frozen Pizza use the MORE key.

• For very thin pizza use the LESS key.

• Turn the chips over when the audible signal sounds.

NOTES:

• For thin oven chips use the LESS key.

• For thick oven chips use the MORE key.

• Pierce each potato in several places and place towards the edge of the turntable.

• Turn food over when the audible signal sounds.

• After cooking, leave to stand wrapped in aluminium foil for 2 - 3 minutes.

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AUTOCOOK

AUTOCOOK CHART

MENU WEIGHT RANGE COOKING INSTRUCTIONS

AUTOCOOK 7

Rice/Pasta

AUTOCOOK 8 Cake

• Chilled foods are cooked from 5ºC.

• Frozen foods are cooked from -18ºC.

• For converting to Lb/oz see the conversion chart on page 39.

0.1kg - 0.3kg • Place rice/pasta in an appropriate sized bowl.

• Add 300ml (1/2 pint) of boiling water per 100g rice/pasta.

• Do not cover.

• Place in the centre of the turntable.

• Stir when the audible signal sounds.

• After cooking, stir and stand for 2 minutes before draining and rinsing in boiling water.

0.8kg - 1.4kg • Carefully follow the chosen recipe in the cookbook section.

• Place the cake in the oven on the low rack.

NOTE:

• Cakes recommended from the cookbook section: Moist Carrot Cake (approx 1.1kg) Parkin (approx 1.4kg) Chocolate Brownies (approx 1.3kg) Lattice Cake (approx 0.8kg) Cherry and Almond Cake (approx 0.9kg)

• Do not use metal cooking utensils.

IMPORTANT NOTE FOR READY MEALS:

• These menus are suitable for savoury microwave ready meals only.

• Always check food is thoroughly heated before serving, if necessary increase cooking time, using 70% microwave power level and check the food every minute.

• Remove outer cardboard packaging as instructed by the manufacturer.

• If the food container is made of aluminium foil, remove the food and place in suitable container, cover with microwave cling film and pierce in 5 places before heating. (See ‘Suitable Cookware’ on page 32).

• If the container is covered with aluminium foil, remove foil, re-cover with microwave cling film and pierce 5 times.

NOTES:

• Press the MORE or LESS keys before pressing the START key as instructed in the chart.

• When action is required (example, to turn food over), the oven stops, the audible signal sounds and instructions will appear on the display. To continue cooking, press the START key.

• The final food temperature will vary according to the initial food temperature. Check food is thoroughly heated after cooking. If necessary, you can extend the cooking time manually.

• AUTOCOOK menus (except AC-1, AC-2 and AC-7) use a combination of microwave power and grill or convection.

• The square trays are not suitable for AUTOCOOK.

WEIGHT RANGE:

• Weigh all foods prior to cooking as the labelled weight is only approximate.

• Food weight should be rounded up to the nearest 0.1kg, for example, 0.65kg to 0.7kg.

• Ready Meals, AC-1 & AC-2, should be rounded up to the nearest 0.05kg, for example, 0.34kg to 0.35kg.

• You are restricted to cook a weight within the range given in the charts.

• To cook weights or foods not included in the chart, please refer to the charts in the cookbook section.

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CONVENIENT FUNCTIONS

1. SEQUENCE COOKING

This function allows you to cook using up to 4 different stages which can include Microwave, Grill, Convection or Dual Cooking. Once programmed there is no need to interfere with the cooking operation as the oven will automatically move onto the next stage.

Example:

To cook for: 5 minutes on 70% microwave power (Stage 1) 6 minutes on Grill (Stage 2) 3 minutes on Dual-1, 200ºC, 30% microwave power (Stage 3)

STAGE 1

1. Enter the cooking time by pressing the 1 MIN.

key 5 times.

2. Input the power level by pressing the MICRO. POWER key twice.

4. Select Grill by pressing the GRILL key once.

STAGE 3

5. Enter the cooking time by pressing the 1 MIN.

key 3 times.

6. Select Dual-1 by pressing the COMBI. key

once, then change the convection temperature by pressing the CONV. ºC key 3 times.

7. Press the START key once to start cooking.

STAGE 2

3. Enter the cooking time by pressing the 1 MIN.

key 6 times.

NOTE: If 100% is required on the final stage, it is

not necessary to input the power level.

2. AUTO MINUTE

AUTO MINUTE enables you:

• To cook on 100% microwave power in multiples

of 1 minute. (direct start)

• To extend cooking time during manual cooking in

multiples of 1 minute.

NOTE:

• The AUTO MINUTE function for direct start

can only be used within 3 minutes after cooking completion, closing the door or pressing the STOP/CLEAR key.

• The overall time can be extended to a maximum of 99 minutes.

Example: To cook for 2 minutes, press the START

key twice.

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CONVENIENT FUNCTIONS

3. LESS AND MORE

The LESS ( ▼ ) and MORE ( ▲ ) keys enable you to:

• Cook/defrost food for less or more time than the automatic programmes.

• Decrease or increase cooking/defrosting time whilst the oven is in use (manual cooking only).

TO USE WITH AUTOMATIC PROGRAMMES:

EXPRESS COOK / EXPRESS DEFROST / AUTOCOOK Press the LESS ( ▼ ) / MORE ( ▲ ) key before pressing the START key.

Example:

If you prefer Baked Potatoes which are cooked, but still firm, use the LESS ( ▼ ) key.

Alternatively, if you prefer Baked Potatoes softer, use the MORE ( ▲ ) key.

NOTES:

• If you select MORE the display will show, ( ▲ ). If you select LESS, the display will show, ( ▼ ).

• Some menus cannot use the LESS function. If you select LESS for them, then press the

START key, will be displayed.

• To cancel LESS / MORE, press the same key again.

• To change MORE to LESS, press the LESS ( ▼ ) key.

• To change LESS to MORE, press the MORE ( ▲ ) key.

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CONVENIENT FUNCTIONS

TO USE WITH MANUAL COOKING:

Example:

To cook for 10 minutes on 50% microwave power and then decrease the cooking time by 2 minutes.

1. Enter the cooking time by pressing the 10 MIN. key once.

2. Input the power level by pressing the MICRO. POWER key 3 times.

3. Press the START key once to start cooking.

4. Reduce the cooking time by pressing the LESS

key twice.

The cooking time is reduced by 2 minutes and continues to count down.

NOTES:

• The cooking/defrosting time will increase/ decrease in multiples of 1 minute.

• The overall time can be extended to a maximum of 99 minutes.

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CONVENIENT FUNCTIONS

4. KITCHEN TIMER

Use the KITCHEN TIMER as a minute timer or to monitor the standing time for cooked/defrosted food.

NOTES:

• You can enter any time up to 99 minutes, 90 seconds.

• To cancel the KITCHEN TIMER simply press the STOP/CLEAR key and the display will return to “.0”.

Example: To set the timer for 5 minutes.

1. Open and Close the door to activate the

KITCHEN TIMER function.

2. Press the KITCHEN TIMER key once.

3. Enter the desired time by pressing the 1 MIN.

key 5 times.

4. Press the START key once to the timer.

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MICROWAVE COOKING ADVICE

Microwaves cook food faster than conventional cooking. It is therefore essential that certain techniques are followed to ensure good results.

COOKING ADVICE NOTES:

• Always attend the oven when in use.

• Ensure that the utensils are suitable for

use in a microwave oven. (See “Suitable Cookware” on page 32).

• Refer to the charts in the cookbook section for recommended cooking times and power levels.

• Do not place hot foods/utensils on a cold turntable or cold foods/utensils on a hot turntable.

WARNING:

Follow instructions in the SHARP operation manual at all times. If you exceed recommended cooking times and use power levels that are too high, food may overheat, burn and in extreme circumstances, catch fire and damage the oven.

Cooking Techniques

Arrange Place the thickest parts of food towards the outside of the dish.

e.g. Chicken drumsticks. Foods that are placed towards the outside of the dish will receive more energy, so cook quicker, than those in the centre.

Many of the following techniques are similar to those used in conventional cooking.

• Liquids and foods must not be heated in

sealed containers or jars/containers with lids on, as pressure will build up inside and may cause the container/jar to explode.

• Only use microwave popcorn within the recommended packaging (follow the manufacturers instructions). Never use oil unless specified by the manufacturer and never cook for longer than instructed.

Cover Certain foods benefit from being covered during microwave cooking, follow

recommendations where given. Use vented microwave cling film or a suitable lid.

Pierce Foods with a shell, skin or membrane must be pierced in

several places before cooking or reheating as steam will build up and may cause food to explode. e.g. Potatoes, Fish, Chicken, Sausages.

NOTE: Eggs in their shells and hard / soft boiled eggs should not be

heated in the microwave oven as they may explode, even after cooking has ended.

Stir, turn and rearrange

Stand Standing time is necessary after cooking so it enables the heat to disperse equally

For even cooking it is essential to stir, turn and rearrange food during cooking. Always stir and rearrange from the outside towards the centre.

throughout the food.

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MICROWAVE COOKING ADVICE

Food Characteristics

Composition Foods high in fat or sugar (e.g. Christmas pudding, mince pies) require less heating

time. Care should be taken as overheating can lead to fire. Bones in food conduct heat, making the food cook more quickly. Care must be taken so that the food is cooked evenly.

Density Food density will affect the amount of cooking time needed.

Light porous foods, such as cakes or bread, cook more quickly than heavy, dense foods, such as roasts and casseroles.

Quantity The number of microwaves in your oven remains the same regardless of how much

food is being cooked. The cooking time must be increased as the amount of food placed in the oven increases. e.g. Four potatoes will take longer to cook than two.

Size Small foods and small pieces cook faster than large ones, as microwaves can

penetrate from all sides to the centre. For even cooking make all the pieces the same size.

Shape Foods which are irregular in shape, such as chicken breasts or drumsticks,

take longer to cook in the thicker parts. For even cooking, place the thickest parts to the outside of the dish where they will receive more energy. Round shapes cook more evenly than square shapes when microwave cooking.

Temperature of food

Face & Hands: Always use oven gloves to remove food or cookware from the oven. Stand back when opening the oven door to allow heat or steam to disperse. When removing covers (such as cling film), opening roasting bags or popcorn packaging, direct steam away from face and hands.

Check the temperature of food and drink, stir before serving. Take special care when serving to babies, children or the elderly. The contents of feeding bottles and baby food jars are to be stirred or shaken and the temperature is to be checked before consumption to avoid burns.

The initial temperature of food affects the amount of cooking time needed. Chilled foods will take longer to cook than food at room temperature. e.g. a cake made with chilled ingredients, (i.e. margarine) will take longer to cook than a cake made with ingredients at room temperature. The temperature of the container is not a true indication of the temperature of the food or drink. Cut into foods with fillings, for example jam doughnuts, to release heat or steam.

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SUITABLE COOKWARE

To cook/defrost food in a microwave oven, the microwave energy must be able to pass through the container to penetrate the food. Therefore it is important to choose suitable cookware.

Cookware

Aluminium foil Foil Containers

Browning dishes

China and ceramics

Glassware e.g. Pyrex ®

Metal

Plastic/Polystyrene E.g. fast food containers

Cling film

Freezer/Roasting bags

Paper plates/cups and kitchen paper

Straw and wooden containers

Recycled paper and newspaper

Racks

Square trays

Microwave

Safe

✔ / ✘✔✔ / ✘✔

✔✘✘✘

✔ / ✘✘✔

✔✔✔✔

✘✔✘✔

✔✘✘✔ / ✘

✔✘✘✘

✔✘✘✔ / ✘

✔✘✘✘

✘✘✘✘

✔✔✔✔

✘✘✘✔

Grill Combi

Cook

Dual Conv.

only

Convection

Round/oval dishes are preferable to square/oblong ones, as the food in the corners tends to overcook. A variety of cookware can be used as listed below.

Comments

Small pieces of aluminium foil can be used to shield food from overheating. Keep foil at least 2cm from the oven walls, as arcing may occur. Foil containers are not recommended unless specified by the manufacturer, e.g. Microfoil ®, follow instructions carefully.

Always follow the manufacturers instructions. Do not exceed heating times given. Be very careful as these dishes become very hot.

Porcelain, pottery, glazed earthenware and bone

✔

china are usually suitable, except for those with metallic decoration.

Care should be taken if using fine glassware as it can break or crack if heated suddenly.

It is not recommended to use metal cookware when using microwave power as it will arc, which can lead to fire.

Care must be taken as some containers warp, melt or discolour at high temperatures.

Should not touch the food and must be pierced to let the steam escape.

Must be pierced to let steam escape. Ensure bags are suitable for microwave or convection use. Do not use plastic or metal ties, as they may melt or catch fire due to the metal arcing.

Only use for warming or to absorb moisture. Care must be taken as overheating may cause fire.

Always attend the oven when using these materials as overheating may cause fire.

May contain extracts of metal which will cause ‘arcing’ and may lead to fire.

The metal racks supplied have been specially designed for all cooking modes and will not damage the oven.

Use supplied square trays with Convection only.

Warning: When heating food in plastic or paper containers, monitor the oven due to

the possibility of ignition.

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DEFROSTING ADVICE

Defrosting food using your microwave oven is the quickest method of all.

Rearrange Foods that are placed towards the outside of the dish will defrost quicker than

foods in the centre. It is therefore essential that the food is rearranged up to 4 times during defrosting. Move closely packed pieces from the outside to the centre and rearrange overlapping areas. This will ensure that all parts of the food defrosts evenly.

Separate Foods may be stuck together when removed from the freezer. It is important to

separate foods as soon as it is possible during defrosting. e.g. bacon rashers, chicken fillets.

Shield Some areas of food being defrosted may become warm. To prevent them

becoming warmer and starting to cook, these areas can be shielded with small pieces of foil, which reflect microwaves. e.g. legs and wings on a chicken.

Stand Standing time is necessary to ensure food is thoroughly defrosted. Defrosting is not

complete once the food is removed from the microwave oven. Food must stand, covered, for a length of time to ensure the centre has completly defrosted.

Turn over It is essential that all foods are turned over at least 3 - 4 times during defrosting.

This is important to ensure thorough defrosting.

NOTES:

• Remove all packaging and wrapping before defrosting.

• To defrost food, use microwave power levels 30% or 10%.

• Please refer to the defrosting chart on page 40 for further information.

It is a simple proccess but the following instructions are essential to ensure the food is thoroughly defrosted.

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REHEATING ADVICE

For the reheating of foods, follow the advice and guidelines below to ensure food is thoroughly reheated before serving.

Plated meals Remove any poultry or meat portions, reheat these

separately, see below.

Place smaller items of food to the centre of the plate, larger and thicker foods to the edge. Cover with vented microwave cling film and reheat on 50%, stir/rearrange halfway through reheating. NOTE: Ensure the food is thoroughly reheated before

serving.

Sliced meat Cover with vented microwave cling film and reheat on 50%.

Rearrange at least once to ensure even reheating. NOTE: Ensure the meat is thoroughly reheated before

serving.

Poultry portions Place thickest parts of the portions to the outside of the

dish, cover with vented microwave cling film and reheat on 70%. Turn over halfway through reheating. NOTE: Ensure the poultry is thoroughly reheated before

serving.

Casseroles Cover with vented microwave cling film or a suitable lid

and reheat on 50%. Stir frequently to ensure even reheating. NOTE: Ensure the food is thoroughly reheated before

serving.

To achieve the best results when reheating, select a suitable microwave power level appropriate to the type of food. e.g. A bowl of vegetables can be reheated using 100%, while a lasagne which contains ingredients that cannot be stirred, should be reheated using 50%.

NOTES:

• Remove food from foil or metal containers before reheating.

• Reheating times will be affected by the shape, depth, quantity and temperature of food together with the size, shape and material of the container.

Never heat liquids in narrow-necked containers, as this could result in the contents erupting from the container and may cause burns.

• To avoid overheating and fire, special care must be taken when reheating foods with a high sugar or fat content, e.g. mince pies or Christmas pudding.

• Never heat oil or fat for deep frying as this may lead to overheating and fire.

• Canned potatoes should not be heated in the microwave oven, follow the manufacturer’s instructions on the can.

The contents of feeding bottles and baby food jars are to be stirred or shaken and the temperature is to be checked before consumption to avoid burns.

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CLEANING & MAINTENANCE

OVEN INTERIOR

• It is important to clean the interior of your microwave oven after each use.

• To clean the oven interior, use a mild detergent solution, such as washing-up liquid, with warm water on a soft cloth.

• Heat up your oven regularly by using the convection and grill, refer to “Heating without food” on page 14. Remaining food or fat splashed can cause smoke or bad smell.

• Food and liquid splashes will build-up on the oven walls and ceiling. If grease, fat and food debris is allowed to build-up in the oven interior it may overheat, smoke or even catch fire when next using the oven.

• Keep the waveguide cover clean at all times. The waveguide cover is constructed from a fragile material and should be cleaned with care (follow the cleaning instructions above).

NOTE: Excessive soaking may cause disintegration

of the waveguide cover.

The waveguide cover is a consumable part and

without regular cleaning, will need to be replaced.

• Food will release steam during cooking and cause condensation inside the oven and door. It is important to wipe the oven dry. A build-up of condensation will eventually lead to rust forming on the oven interior.

• Do not allow grease or dirt to build-up on the door seals or areas around the door.

This may prevent the door from closing

correctly and may cause a leakage of microwaves (follow the cleaning instructions).

• Ensure the accessories are cleaned after every use with a mild washing-up liquid solution and dried. This will prevent the build-up of grease and food debris. The accessories are dishwasher safe.

• Keep the waveguide cover and accessories clean at all times. If you leave grease or fat in the cavity or accessories, it may overheat, cause arcing, smoke or even catch fire when next using the oven.

SPECIAL NOTE for TURNTABLE SUPPORT

After cooking, always clean the turntable support,

especially around the rollers. These must be free from food splashes and grease. Built-up splashes or grease may overheat and cause arcing, begin to smoke or catch fire.

roller

• CLEAN THE OVEN AT REGULAR

INTERVALS AND REMOVE ANY FOOD DEPOSITS.

Failure to maintain the oven in a clean

condition could lead to a deterioration of the surface that could adversely affect the life of the appliance and possibly result in a hazardous situation.

Cleaning tip - For easier cleaning of your oven:

Place half a lemon in a bowl, add 300ml (1/2 pint) water and heat on 100% for 10 - 12 minutes. Wipe the oven clean using a soft, dry cloth.

OUTER CABINET

• Wipe the outside of the microwave oven with a mild detergent solution, such as washing-up liquid, with warm water on a soft cloth.

• The control panel must be wiped clean and dried with the door open, therefore inactivating the oven.

NOTES:

• Never use spray cleaners, oven pads or abrasive scourers as these damage the surface of the oven.

• A steam cleaner should not be used.

• Take care not to let soapy water drip through the small holes in the oven walls and the cavity floor. Excess water spillage through these holes will cause damage to the oven interior.

• Slight tarnishing of the oven cavity, around the area of the grill, is likely to occur. This is normal and will not affect the ovens performance.

WARNING:

Before cleaning, make sure the oven cavity, door, oven cabinet and accessories are completely cool.

Door

• To remove all trace of dirt, regularly clean both sides of the door, the door seals and adjacent parts with a soft, damp cloth.

• Do not use harsh abrasive cleaners or sharp metal scrapers to clean the oven door glass since they can scratch the surface, which may result in shattering of the glass.

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TROUBLESHOOTING

If you think the oven is not working properly there are some simple checks you can carry out yourself before calling an engineer. This will help prevent unnecessary service calls if the fault is something simple.

Follow this simple check below: Place half a cup of water on the turntable and close

the door. Programme the oven to cook for 1 minute using 100% microwave power.

1. Does the oven lamp come on when it is cooking?

2. Does the turntable rotate?

3. Does the cooling fan work? (Check by placing your hand above the air vent openings.)

4. After 1 minute does the audible signal sound?

5. Is the water in the cup hot?

Take the cup of water out of the oven and close the door. Programme the oven to cook for 3 minutes using the grill.

6. After 3 minutes, does the grill heating element become red?

Programme the oven to cook for 3 minutes using the convection on 250ºC.

7. After 3 minutes, is the oven cavity hot?

If you answer “NO” to any question first check that the oven is plugged in properly and the fuse has not blown. If there is no fault with either, check against the troubleshooting chart on the following page.

NOTES:

• If you cook food for more than the standard

time (see chart opposite) using the same cooking mode, the oven’s safety mechanisms automatically activate. The microwave power level will be reduced or the grill heating element will turn on and off.

• After manual or automatic cooking using the Grill,

Dual Cook or Convection modes, the cooling fan will continue working to cool the oven cavity. When the cooling fan works, the display may show “NOW COOLING”. To clear it, press the STOP/CLEAR key and the display will return to “.0”.

During these modes, the cooling fan will carry

on working after you have pressed the STOP/ CLEAR key. You may feel hot air blowing out of the air-vent openings.

WARNING:

Never adjust, repair or modify the oven yourself. It is hazardous for anyone other than a SHARP trained engineer to carry out servicing or repairs. This is important as it may involve the removal of covers that provide protection against microwave energy.

• The door seal stops microwave leakage during oven operation, but does not form an airtight seal. It is normal to see drops of water, light or feel warm air around the oven door. Food with a high moisture content will release steam and cause condensation inside the door which may drip from the oven.

• Repairs and Modifications: Do not attempt to operate the oven if it is not working properly.

• Outer Cabinet & Lamp Access: Never remove the outer cabinet. This is very dangerous due to high voltage parts inside which must never be touched, as this could be fatal. Your oven is not fitted with a lamp access cover. If the lamp fails, do not attempt to replace the lamp yourself, call a SHARP approved service facility.

IMPORTANT:

If the display is blank and has gone dark, even if the power plug is properly connected, the oven may be in Energy Save Mode. To cancel it, open and then close the oven door, see page 10.

Cooking Mode Standard Time

Microwave 100% cooking

Grill cooking 15 Minutes

Dual cooking with

Microwave 100% and Grill

Microwave 70% and Grill

Microwave 100% and Convection

20 Minutes

Microwave 15 Minutes Grill 15 Minutes

Microwave 40 Minutes Grill 15 Minutes

Microwave 40 Minutes

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TROUBLESHOOTING

TROUBLESHOOTING CHART

QUERY ANSWER

Draught circulates around the door.

Condensation forms in the oven, and may drip from the door.

Flashing or arcing from within the cavity when cooking.

Arcing potatoes. Ensure all “eyes” are removed from the potatoes and that they have been

The display is lit but the control panel will not work when pressed.

Oven cooks too slowly. Ensure correct power level has been selected.

Oven makes a noise. The microwave energy pulses ON and OFF during cooking/defrosting.

Outer cabinet is hot. The cabinet may become warm to the touch - keep children away.

The display shows message for “DEMO MODE”, or the time in the display is counting down very rapidly.

When the oven is working, air circulates within the cavity. The door does not form an airtight seal so air may escape from the door.

The oven cavity will normally be colder than the food being cooked, and so steam produced when cooking will condense on the colder surface. The amount of steam produced depends on the water content of the food being cooked. Some foods, such as potatoes have a high moisture content. Condensation trapped in the door glass should clear after a few hours.

Arcing will occur when a metallic object comes into close proximity to the oven cavity during cooking. This may possibly roughen the surface of the cavity, but would not otherwise damage the oven.

pierced, place directly onto the turntable or in a heat resistant flan dish or similar.

Check the door is closed properly.

Your oven may be set in Demo Mode. To cancel Demo Mode, unplug the oven from the socket and replug.

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TO REPLACE THE MAINS PLUG

The wires in the mains cable are colour coded as shown: Green and yellow stripes = EARTH Blue = NEUTRAL Brown = LIVE

As the colours in the mains lead of your oven may not correspond with the coloured marking identifying the terminals in your plug, connect the wires as described:

• The green and yellow wire to the plug terminal marked E or or coloured green or coloured green and yellow.

• The blue wire to the plug terminal marked N or coloured black or coloured blue.

• The brown wire to the plug terminal marked L or coloured red or coloured brown.

CALLING FOR SERVICE

• If you are unable to resolve a problem using the checks covered on the last few pages, do not

attempt to service this microwave oven yourself.

• Contact the dealer or supplier from whom the oven was purchased in order to obtain service. Where this is not possible, please contact the SHARP Customer Information Centre. Telephone: 08705 274277 (office hours).

Make sure the terminal screws are tight and the cable is held securely by the cable grip where it enters the plug.

Like most appliances in your home, your oven must be connected to a single phase 230-240V, 50Hz alternating current supply.

If you do not make the proper electrical connections you might damage the oven or injure yourself. Neither SHARP nor the supplier will be liable if this happens.

WARNING: THIS APPLIANCE MUST BE EARTHED If you have any doubts about your electrical supply ask a qualified electrician.

• For general information and assistance with oven queries, please contact our

Customer Information Centre: U.K.: 08705 274277 (office hours) Ireland: 01 676 0648 (office hours) Website: www.sharp.co.uk/customersupport

• Replacement accessories may be obtained from our main parts distributor:

Willow Vale Electronics Ltd. Telephone: 0121 766 5414

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COOKBOOK

CONTENTS

NTRODUCTION & CONVERSION CHARTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39

EFROSTING CHART

Meat, Poultry, Fish and Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40

OOKING CHART

Fresh &Frozen Vegetables and Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41

Eggs, Fish, Rice and Pasta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42

Beans and Pulses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43

UAL CONVECTION COOKING CHART . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43 - 44

UAL GRILL COOKING CHART . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44 - 46

RILLING CHART . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46

EHEATING CHART . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47

ECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48 - 98

INTRODUCTION

This Cookbook contains a wide variety of recipes developed specifically for your microwave oven. These will give you successful results and will save time and electricity. The recipes demonstrate the capabilities of your oven and prove that microwave technology combined with grill or convection energy is the efficient and effective alternative to conventional cooking. The cookery notes below compliment all cooking procedures in this cookbook and should be read in advance of recipe preparation.

COOKBOOK NOTES

• Chilled foods are to be cooked from 5ºC. DO NOT COOK FROM FROZEN.

• Ambient/fresh/dried/canned foods are to be cooked from 20ºC. DO NOT COOK FROM FROZEN.

• Frozen foods are to be cooked from -18°C.

• Please weigh all foods prior to defrosting and cooking, as labelled weights are only approximate.

• Cooking times in the charts and recipes are based on standard conditions. Cooking results will vary according to the condition of foods, utensils and the oven. Please check the cooking result and, if necessary, adjust cooking times accordingly.

• When cooking Rice & Pasta (see page 42), cooking time is constant for any quantity of rice or pasta; boiling water must be adjusted according to quantity of rice or pasta. After leaving the Rice/Pasta to stand, rinse in boiling water prior to serving.

• The recipes in this cookbook were developed using chilled eggs and fat. Room temperature ingredients may give a different result.

• Where it is necessary to blend foods, use a food processor, liquidiser or press through a sieve.

• Refer to operation manual for advice on suitable cookware.

• Where dishes are covered, use vented microwave cling film unless otherwise stated. Where dishes are lined, use greaseproof paper unless otherwise stated.

• All serving quantities are approximate.

• Serve all dishes immediately unless otherwise stated.

• For sequence programming refer to the operation manual.

• The door, outer cabinet, oven cavity, turntable, turntable support, dishes and accessories will become very hot during operation. To prevent burns, always use thick oven gloves.

CONVERSION CHARTS

WEIGHT MEASURES VOLUME MEASURES SPOON MEASURES

15g ½oz 25g 1oz 50g 2oz 100g 4oz 175g 6oz 225g 8oz 450g 1lb

30ml 1floz 100ml 3floz 150ml 5floz (¼ pint) 300ml 10floz (½ pint) 600ml 20floz (1 pint)

1.25ml ¼ teaspoon

2.5ml ½ teaspoon 5ml 1 teaspoon 15ml 1 tablespoon

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DEFROSTING CHART

FOOD DEFROST

Meat Joints (Beef,Lamb,Pork)

Minced Meat

Steak & Chops 2cm thick

Thick and Thin Sausages

Bacon

❖ Whole Poultry

(Chicken,Turkey,Duck)

Chicken Legs

Chicken/Turkey (Breasts & Fillets)

Minced Turkey

Whole Fish (Trout, Mackerel)

Fish Fillets/Steaks

Apples

Blackcurrants/Redcurrants/ Raspberries/Blackberries

Gooseberries/ Rhubarb/ Strawberries

Bread (sliced)

Pastry (Puff or Shortcrust)

Meat & Fruit Pies (cooked)

TIME

19 - 20 Minutes

per 450g

6 - 7 Minutes

per 450g

8 - 9 Minutes

per 450g

5 - 6 Minutes

per 450g

5 - 6 Minutes

per 450g

16 - 17 Minutes

per 450g

6 - 7 Minutes

per 450g

5 - 6 Minutes

per 450g

8 - 9 Minutes

per 450g

10 Minutes

per 450g

8 Minutes

per 450g

6 - 7 Minutes

per 450g

4 - 5 Minutes

per 450g

5 - 6 Minutes

per 450g

3 - 4 Minutes

per 400g

3 - 4 Minutes

per 450g

5 - 6 Minutes

for a large pie

POWER

LEVEL

10% Place in a flan dish. Turn over 4 - 5 times

30% Place on a plate. Turn over 3 - 4 times,

removing defrosted mince each time.

30% Place in a flan dish. Turn 2 - 3 times,

30% Place on a plate. Separate and rearrange

10% Place in a flan dish. Turn 4 - 5 times,

30% Place in a flan dish. Turn 2 - 3 times,

30% Place in a bowl. Turn 3 - 4 times, removing

30% Place in a flan dish. Separate and

rearrange twice during defrosting. Shield.

30% Place in a flan dish. Separate and

rearrange twice during defrosting. Shield.

30% Place in a dish. Stir during defrosting. 10 - 15 Minutes

30% Place in a dish.

30% Place on the turntable. Separate and

30% Place on a plate. Turn over half way

30% Remove from foil container.

▼ METHOD

during defrosting. Shield.

separate during defrosting. Shield.

twice during defrosting. Shield.

during defrosting. Shield.

separate during defrosting. Shield.

defrosted mince each time.

Stir during defrosting.

rearrange during defrosting.

through defrosting.

Place in a flan dish.

● STANDING

TIME

60 - 90 Minutes

15 - 20 Minutes

25 - 30 Minutes

15 - 20 Minutes

60 - 90 Minutes

25 - 30 Minutes

15 - 20 Minutes

15 - 30 Minutes

10 - 15 Minutes

5 - 10 Minutes

10 - 15 Minutes

15 - 20 Minutes

▼ Method: If shielding is necessary, use small pieces of foil. ❖ Poultry: Chicken, turkey and duck must be defrosted without giblets.

● Standing Time: During recommended standing time, wrap or cover food in foil.

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COOKING CHART

FOOD COOKING

Aubergines & Broccoli (fresh)

Green Beans and Sprouts (fresh)

Cabbage, Carrots, Cauliflower, Celery (fresh)

Corn on the Cob (fresh)

Courgettes & Leeks (fresh)

Parsnips & Spinach (fresh)

Mangetout (fresh)

Potatoes, Jacket (250g - each) (fresh)

Potatoes, Boiled (old & new - fresh)

Swede & Turnips (fresh)

Beans & Cabbage (green - frozen)

Broccoli/ Leaf Spinach/ Brussels Sprouts (frozen)

Carrots - sliced (frozen)

Cauliflower florets (frozen)

Corn on the Cob (frozen)

Peas, Sweetcorn & Mixed Vegetables (frozen)

Apples & Rhubarb (fresh)

Blackberries/ Raspberries/ Redcurrants

TIME

4 - 5 Minutes

per 225g

5 - 6 Minutes

per 225g

4 - 5 Minutes

per 225g

8 - 10 Minutes

per 225g

4 - 5 Minutes

per 225g

4 - 5 Minutes

per 225g

3 - 4 Minutes

per 225g

10 - 12 Minutes

for 2 potatoes

10 - 12 Minutes

per 450g

7 - 8 Minutes

per 225g

5 - 6 Minutes

per 225g

6 - 7 Minutes

per 225g

5 - 6 Minutes

per 225g

5 - 6 Minutes

per 225g

10 - 12 Minutes

for 2 cobs

5 - 6 Minutes

per 225g

10 Minutes

per 450g

5 - 6 Minutes

per 450g

POWER

METHOD

LEVEL

100% Slice. Add 30ml (2 tbsp) water. Cover dish.

100% Add 30ml (2 tbsp) water. Cover dish.

100% Slice or break into florets.

100% Add 45ml (3 tbsp) water. Cover.

100% Slice. Add 30ml (2 tbsp) water. Cover

100% Slice. Add 45ml (3 tbsp) water. Cover.

100% Add 30ml (2 tbsp) water. Cover dish.

100% Pierce in several places.

100% Cut into quarters. Add 60ml (4 tbsp) water.

100% Dice. Add 45ml (3 tbsp) water. Cover

100% Place in dish. Add 15ml (1 tbsp) water.

100% Place in dish. Cover dish.

100% Peel & slice. Place in a dish and cover.

Stir halfway through cooking.

Add 30ml (2 tbsp) water. Cover.

Stir halfway through cooking.

dish. Stir halfway through cooking.

Stir halfway through cooking.

Place on the edge of the turntable.

Cover. Stir halfway through cooking.

dish. Stir halfway through cooking.

Cover dish. Stir halfway through cooking.

Turnover halfway through cooking.

Stir halfway through cooking.

Stir during cooking.

Place in a dish and cover.

Stir during cooking.

STANDING

TIME

2 Minutes

10 Minutes

4 Minutes

2 Minutes

3 Minutes

2 Minutes

3 Minutes

2 Minutes

• Prior to cooking fresh vegetables and fruit are at ambient temperature (20°C)

• Frozen vegetables are cooked from -18°C.

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COOKING CHART

FOOD

Scrambled Eggs

Thick Fish Fillets (1½ inches) (Chilled)

Thin Fish Fillets (Chilled)

Whole Fish and Steaks (Chilled)

White rice (long grain)

Brown rice

DRIED PASTA

Spaghetti (short cut) / Pasta Shells

Macaroni (short cut)

Tagliatelle

FRESH PASTA

Shells / Spaghetti / Fusilli / Farfalle / Tagliatelle

Ravioli

Tortellini (white)

Tortellini (brown)

❇ COOKING

TIME

15g butter

2 eggs (medium)

30ml (2 tbsp)

milk salt &

pepper

10 - 12 Minutes

per 450g

6 - 8 Minutes

per 450g

8 - 10 Minutes

per 450g

13 - 14 Minutes 70% Add 300ml (½ pint) boiling water/100g rice.

19 - 21 Minutes 70% Add 400ml (14fl.oz) boiling water/100g rice.

10 - 11 Minutes 70%

13 - 14 Minutes 70%

9 - 10 Minutes 70%

3 - 5 Minutes 70% Add 300ml (½ pint) boiling water/100g pasta.

6 - 8 Minutes 70%

8 - 10 Minutes 70% Add 300ml (½ pint) boiling water/100g pasta.

POWER

LEVEL

1 Melt the butter in a bowl on 100% for

100%

70% Place in a single layer in a flan dish.

30 seconds.

2 Add the eggs, milk and seasoning and

mix well.

3 Cook on 100% for 1½ - 2 minutes,

stirring every 30 seconds.

Do not cover. Stir twice during cooking.

Add 300ml (½ pint) boiling waterper 100g pasta.

Do not cover. Stir twice during cooking.

Add 300ml (½ pint) boiling water/100g pasta.

Do not cover. Stir twice during cooking.

Add 300ml (½ pint) boiling water/100g pasta.

Do not cover. Stir twice during cooking.

Add 300ml (½ pint) boiling water/100g pasta.

Do not cover. Stir twice during cooking.

Add 300ml (½ pint) boiling water/100g pasta.

Do not cover. Stir twice during cooking.

METHOD

Cover and cook.

● STANDING

TIME

30 Seconds

2 - 3 Minutes

2 Minutes

4 Minutes

5 Minutes

• Eggs, Fish and Fresh Pasta are cooked from chilled (5°C). ❇ Cooking Time: Cooking time is constant for any quantity of rice or pasta, quantity of boiling water has to

be adjusted according to quantity of rice or pasta, see Method.

● Standing Time: After standing, rinse rice and pasta in boiling water prior to serving.

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COOKING CHART

FOOD COOKING

BEANS & PULSES

Black-eyed Beans/ Butter Beans

Chick Peas

Green Lentils

Haricot Beans

Marrowfat Peas

Orange Lentils

Pinto Beans

Red kidney Beans

Split yellow Peas

TIME

30 Minutes

per 225g

50 Minutes

per 225g

20 Minutes

per 225g

50 Minutes

per 225g

45 Minutes

per 225g

10 Minutes

per 225g

30 Minutes

per 225g

40 Minutes

per 225g

60 Minutes

per 225g

POWER

METHOD STANDING

LEVEL

Pre-soak all beans and pulses overnight,

50%

Add 750ml (1½ pints) boiling water to beans.

Do not cover. Stir 3 times during cooking.

50% Add 750ml (1½ pints) boiling water to beans.

Do not cover. Stir 3 times during cooking.

except lentils.

TIME

5 Minutes

DUAL CONVECTION COOKING CHART

FOOD COOKING

TIME

Beef (rare) (chilled)

Beef/Lamb (medium) (chilled)

Beef/Lamb (well done) (chilled)

Pork (chilled)

Whole Poultry (chilled)

15 - 16 Minutes

per 450g

17 - 18 Minutes

per 450g

20 - 21 Minutes

per 450g

16 - 17 Minutes

per 450g

10 - 11 Minutes

per 450g

Place fat side down in a flan dish on the low rack.

Turn over and remove juices halfway through cooking.

Place fat side down in a flan dish on the low rack.

Turn over and remove juices halfway through cooking.

Place fat side down in a flan dish on the low rack.

Turn over and remove juices halfway through cooking.

Place fat side down in a flan dish on the low rack.

Turn over and remove juices halfway through cooking.

Place breast side down in a flan dish on the low

rack. Turn over and remove juices halfway through

cooking. Stand for 10 minutes after cooking.

• Chilled foods are cooked from 5°C.

• Frozen foods are cooked from -18°C.

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METHOD COOKING

MODE

DUAL CONV.

160ºC, 30%

DUAL CONV.

160ºC, 30%

DUAL CONV.

160ºC, 30%

DUAL CONV.

160ºC, 50%

DUAL CONV.

200ºC, 50%

DUAL CONVECTION COOKING CHART

FOOD COOKING

TIME

Meat Pie (uncooked, frozen)

Sausage Rolls (uncooked, frozen)

Baked Potatoes

Roast Potatoes

Oven Ready Pizza (chilled)

Oven Ready Pizza (frozen)

Garlic Baguette (chilled)

Garlic Baguette (frozen)

25 Minutes

for a 450g pie

30 Minutes

for a 550g pie

35 Minutes

for a 650g pie

20 Minutes

for 8 (approx.

50g each)

30 Minutes

for 4 potatoes

(250g each)

50 Minutes for

800g potatoes

4 - 5 Minutes

for 200g

6 - 7 Minutes

for 400g

10 - 11 Minutes

for 800g

6 - 7 Minutes

for 200g

10 - 11 Minutes

for 400g

15 - 16 Minutes

for 800g

6 Minutes

for 1 baguette

10 Minutes

for 1 baguette

• Chilled foods are cooked from 5°C.

• Frozen foods are cooked from -18°C.

METHOD COOKING

Preheat oven to 200°C. Remove from foil container.

Glaze and place in a flan dish on the low rack.

Stand for 3 - 4 minutes after cooking.

Glaze and place in a flan dish on the low rack.

Preheat oven to 250°C. Pierce each potato in several places. Place on the turntable. No standing time is required. Use Sequence cooking.

Stage 1: Cook on DUAL CONVECTION, 250ºC,

Stage 2:

Preheat oven to 250°C. Cut into even sized pieces and brush with oil. Place in flan dish on the low rack. Use Sequence cooking.

Stage 1:

Stage 2:

Remove packaging and place directly on the low rack.

Remove packaging & place in a flan dish on the low rack.

Preheat oven to 220°C.

Stand for 3 - 4 minutes after cooking.

70% for 20 minutes. Cook on CONVECTION, 250ºC for the last 10 minutes. No standing time is required.

Cook on DUAL CONVECTION, 250ºC, 30% for 40 minutes. Turn over after 30 minutes. Cook on CONVECTION, 250ºC for the last 10 minutes. No standing time is required.

Preheat oven to 250°C.

No standing time is required.

Preheat oven to 250°C.

No standing time is required.

Preheat oven to 250°C.

MODE

Preheat 200ºC

DUAL CONV.

200ºC, 10%

Preheat 220ºC

DUAL CONV.

220ºC, 10%

Preheat 250ºC

Stage 1:

DUAL CONV.

250ºC, 70%

Stage 2:

CONVECTION

250ºC

Preheat 250ºC

Stage 1:

DUAL CONV.

250ºC, 30%

Stage 2:

CONVECTION

250ºC

Preheat 250ºC

DUAL CONV.

250ºC, 50%

Preheat 250ºC

DUAL CONV.

250ºC, 50%

Preheat 250ºC

DUAL CONV.

250ºC, 10%

Preheat 250ºC

DUAL CONV.

250ºC, 10%

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DUAL GRILL COOKING CHART

FOOD COOKING

TIME

Oven Chips (thin & standard) (frozen)

Oven Chips (thick) (frozen)

Fish Fillets (chilled)

Whole Fish and Steak (chilled)

Toasted Sandwich

Chicken Leg, Breast and Drumstick portions

Pork Chops (with bone) (chilled)

Lamb chops and Pork Chops (Boneless) (chilled)

Sausages (thick) (chilled)

Beefburgers (frozen)

Beefburgers (chilled)

12 - 13 Minutes

for 200g

14 - 15 Minutes

for 300g

16 - 17 Minutes

for 300g

18 - 19 Minutes

for 400g

14 - 16 Minutes

per 450g

12 - 14 Minutes

per 450g

8 Minutes

for 1 sandwich

12 - 13 Minutes

per 450g

11 - 12 Minutes

per 450g

10 - 11 Minutes

per 450g

12 - 13 Minutes

per 450g

10 - 11 Minutes

per 450g

9 - 10 Minutes

per 450g

12 Minutes

per 450g

• Chilled foods are cooked from 5°C.

• Frozen foods are cooked from -18°C.

METHOD COOKING

Place in a flan dish on the high rack.

Turn over ¾ of the way through cooking.

No standing time is required.

Place in a flan dish on the high rack.

Turn over ¾ of the way through cooking.

No standing time is required.

Place in a single layer in a flan dish.

Place on the low rack. No turn over is required.

Place in a flan dish on the high rack. Turnover after 3 minutes.

Place best side down in a flan dish on the low rack. Calculate the cooking time. Use Sequence cooking.

Stage 1:

Stage 2:

No standing time is required.

Place in a single layer in a flan dish.

No standing time is required.

Place two slices of ham and 50g grated cheese

between 2 slices of bread and butter.

No standing time is required.

Cook on 100% for the first half of the cooking time. Turn over, remove juices at the end of Stage 1. Cook on DUAL GRILL, 100% for the second half of the cooking time. Stand for 10 minutes after cooking.

Place in a flan dish on the high rack.

Turn over ¾ of the way through cooking.

Stand for 3 - 4 minutes after cooking.

Place in a flan dish on the high rack.

Turn over ¾ of the way through cooking.

Stand for 3 - 4 minutes after cooking.

Place in a flan dish on the high rack.

Turn over ¾ of the way through cooking.

Stand for 2 - 3 minutes after cooking.

Place in a flan dish on the high rack.

Turn over ¾ of the way through cooking.

Stand for 2 - 3 minutes after cooking.

Place in a flan dish on the high rack.

Turn over ¾ of the way through cooking.

Stand for 2 - 3 minutes after cooking.

Place in a flan dish on the high rack.

Turn over ¾ of the way through cooking.

Stand for 2 - 3 minutes after cooking.

MODE

DUAL GRILL,

30%

DUAL GRILL,

30%

DUAL GRILL,

10%

DUAL GRILL,

10%

DUAL GRILL,

10%

Stage 1:

MICROWAVE

100%

Stage 2:

DUAL GRILL,

100%

DUAL GRILL,

70%

DUAL GRILL,

70%

DUAL GRILL,

50%

DUAL GRILL,

50%

DUAL GRILL,

30%

DUAL GRILL,

10%

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DUAL GRILL COOKING CHART

FOOD COOKING

TIME

Crispy Crumb Foods (chilled)

Crispy Crumb Foods (frozen)

8 - 9 Minutes

for 100g

10 - 11 Minutes

for 200g

12 - 13 Minutes

for 300g

14 - 15 Minutes

for 400g

8 - 9 Minutes

for 100g

10 - 11 Minutes

for 200g

12 - 13 Minutes

for 300g

14 - 15 Minutes

for 400g

• Chilled foods are cooked from 5°C.

• Frozen foods are cooked from -18°C.

GRILL COOKING CHART

FOOD COOKING

Bacon (chilled)

Beef / Gammon Steak (chilled)

Fish Fingers (frozen)

Toast / Tea Cakes

Cheese on Toast

Muffins

Potato Cakes

Crumpets

• Chilled foods are cooked from 5°C.

• Frozen foods are cooked from -18°C.

TIME

10 - 12 Minutes for 1 -4 rashers

14 - 16 Minutes

for 225g

16 Minutes

for 10 - 12

7 Minutes

for 1 - 4 slices

8 Minutes

for 2 slices

5 Minutes

for 1 - 4 halves

10 Minutes

for 2 large cakes

10 Minutes

for 4 crumpets

METHOD COOKING

Place in a flan dish on the high rack.

Turn over after 6 minutes.

Place in a flan dish on the high rack.

Turn over after 7 minutes.

Place in a flan dish on the high rack.

Turn over after 8 minutes.

Place in a flan dish on the high rack.

Turn over after 10 minutes.

Place in a flan dish on the high rack.

Turn over after 6 minutes.

Place in a flan dish on the high rack.

Turn over after 6 minutes.

Place in a flan dish on the high rack.

Turn over after 6 minutes.

Place in a flan dish on the high rack.

Turn over after 6 minutes.

METHOD COOKING

Place in a flan dish on the high rack. Turn over after

of cooking time. Stand for 1 - 2 Minutes after cooking.

Place on the high rack. Turn over after of cooking time.

Stand for 3 Minutes after cooking.

Place on the high rack. Turn over after of cooking time.

Stand for 2 Minutes after cooking.

Place on the high rack. Turn over after 5 minutes.

No standing time is required.

Place bread on the high rack. Grill one side for 4 minutes.

Turn over and cover with 40g grated cheese per slice. Grill for remaining time. No standing time is required.

Slice in half and place on the high rack. Turn over after

of cooking time. No standing time is required.

Place on the high rack. Turn over after 6 minutes.

No standing time is required.

Place on the high rack. Turn over halfway through cooking.

No standing time is required.

MODE

DUAL GRILL,

10%

DUAL GRILL,

10%

DUAL GRILL,

10%

DUAL GRILL,

10%

DUAL GRILL,

10%

DUAL GRILL,

10%

DUAL GRILL,

10%

DUAL GRILL,

10%

MODE

GRILL

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REHEATING CHART

FOOD COOKING

TIME

Canned foods (soups, beans, vegetables, etc.)

Christmas pudding 30 - 40 seconds

Bread rolls/Croissants 20 - 30 seconds

Sausage rolls (cooked, chilled)

Quiche, (cooked, chilled)

Meat Pie (cooked, chilled)

Fruit Pie (cooked, chilled)

5 - 6 Minutes

for 425g

for a 125g

slice

50 Sec. - 1 Min.

for a 175g

pudding

3 - 4 Minutes

for a 450g

pudding

for 2

6 - 8 Minutes

for 8

(approx. 50g each)

10 - 12 Minutes

for a 225g

quiche

8 Minutes

for a 225g pie

15 - 30 Seconds

for a

50g - 70g pie

10 Minutes

for a 225g pie

Remove from the can. Place in a dish, cover.

Stand for 2 minutes after cooking.

Place in a flan dish. Do not exceed cooking time

Stand for 30 seconds after cooking.

Place in a flan dish. Do not exceed cooking time

Stand for 30 seconds after cooking.

Place in a flan dish. Do not exceed cooking time

Stand for 1 minute after cooking.

Place in a flan dish on the low rack.

Stand for 2 minutes after cooking.

Preheat oven to 200ºC. Remove foil container.

Place in a flan dish on the low rack.

Stand for 3 minutes after cooking.

Preheat oven to 200ºC. Remove foil container.

Place in a flan dish on the low rack.

Stand for 3 minutes after cooking.

Preheat oven to 200ºC. Remove foil container.

Place in a flan dish on the low rack.

Stand for 3 minutes after cooking.

METHOD COOKING

MODE

Stir halfway through cooking.

advised by food manufacturer.

Place on the turntable. MICROWAVE

Preheat oven to 220ºC.

MICROWAVE

100%

MICROWAVE

70%

MICROWAVE

70%

MICROWAVE

70%

Preheat 220ºC

DUAL CONV.

220ºC, 30%

Preheat 200ºC

DUAL CONV.

200ºC, 30%

Preheat 200ºC

DUAL CONV.

200ºC, 50%

Preheat 200ºC

DUAL CONV.

200ºC, 10%

• Chilled foods are cooked from 5°C.

• Take care when heating foods with high sugar or fat content, for example, Christmas pudding and mince pies.

• DO NOT EXCEED THE REHEATING TIMES GIVEN IN THE CHART ABOVE.

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RECIPES WHEN USING SQUARE TRAYS

ONION GATEAU

Total Cooking Time: 60-67 minutes Utensils: Bowl with lid (3l capacity) Square tray greaseproof paper Ingredients - for the dough 375g Flour 30g Yeast 1 Egg 125ml Milk

/2 tsp Salt 75g Butter Ingredients - for the topping 650-700g Onions 100g Streaky bacon 30g Butter Cheyenne pepper 3 Eggs 200g Soured cream

/2 tsp Salt

Total Cooking Time: 27-33 minutes Utensils: Bowl with lid (3l capacity) Square tray greaseproof paper Ingredients - for the dough 150g Wholemeal flour 120g Rye flour (type 1150) (you can use normal flour type 405

4tsp Baking powder (12g) 1 Egg 125g Low fat yoghurt 1

Ingredients - for the topping 450g Leek, cut into rings 3 tbsp Water Salt 1 pinch Curry powder 150g Soured cream 3 Eggs 2 tbsp Wholemeal flour Herb salt Pepper pinch Nutmeg 1 tsp Parsley, chopped finely 1 tsp Chives, chopped into small rings 1 tsp Dill, chopped finely 100g Grated Emmenthal cheese

instead)

/2 tbsp Vegetable oil

/2 tsp Salt

1. Prepare from the mentioned ingredients a yeast dough. Cover the dough with heat-resistant film or a damp tea-cloth and allow to rise. Cook for 20 minutes on CONVECTION 40ºC.

2. Peel and dice the onions and the streaky bacon. Place the butter, the onions and bacon in a bowl, cover and braise for 8-12 minutes (100%). After cooking cool the mixture and blend the eggs, soured cream and salt into the mixture.

3. Preheat the oven to 200ºC. Line the square tray with greaseproof paper. Roll out the dough and place inside the tray.

4. Spread the mixture evenly over the pastry case. Let the dough rise again before baking.

5. After preheating, place the square tray on lower level runner and cook. 32-35 minutes on CONVECTION 200ºC.

6. Stop the oven after 18 minutes and rotate the square tray by 180 degrees, then press “Start”.

LEEK TART

1. Place leek and water in a bowl. Cover and cook for 5-8 minutes on 100%. Drain, add salt and curry powder to taste.

2. Mix the flour and the baking powder. Add the egg, the yoghurt, oil and the salt. Blend together using the kneading hook on a hand-held blender. Preheat the oven to 200ºC.

3. Line the square tray with greaseproof paper. Roll out the dough and place inside the tray. Raise the rim by about 1 cm.

4. Stir the soured cream, eggs and flour together. Season with herb salt, pepper, nutmeg and herbs. Mix in the grated cheese.

5. Blend the mixture into the leek and spread it evenly over the pastry case.

6. After preheating, place the square tray on lower level runner and cook. 22-25 minutes on CONVECTION 200ºC.

7. Stop the oven after 18 minutes and rotate the square tray by 180 degrees, then press “Start”.

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RECIPES WHEN USING SQUARE TRAYS

PIZZA

Total Cooking Time: 39-42 minutes Utensils: Square tray greaseproof paper Ingredients - for the dough 230g Flour 20g Yeast 1 tsp Sugar Salt 4 tsps Oil 135ml Lukewarm water Ingredients - for the topping 250g Tinned tomatoes, mashed Basil, Oregano, Thyme, Salt, Pepper 250g Topping as desired e.g. Pepper,

Salami, Mushrooms etc.

100g Grated cheese

Total Cooking time: 26-28 minutes Utensils: Square tray

Ingredients

1000g Turkey breast (9 pieces) 1 bag Onion soup mixture (dried, 1 bag

for 750 ml) 500ml Cream 200g Mushrooms, sliced 9 slices Processed cheese

1. Dissolve the yeast in lukewarm water.

2. Place the flour in a bowl and make a well in the centre. Add the yeast mixture to the flour and stir in gradually. Add salt and oil. Knead well.

3. Cover the dough with heat-resistant film or a damptea-cloth and allow it to rise. Cook for 20 minutes on CONVECTION 40ºC.

4. Preheat the oven to 220ºC. Line the square tray with greaseproof paper. Roll out the dough and place inside the tray.

5. Cover the dough with the tomatoes. Season to taste and cover with the desired topping. Finally spread over the grated cheese.

6. After preheating, place the square tray on lower level runner and cook. 19-22 minutes on CONVECTION 220ºC.

7. Stop the oven after 14 minutes and rotate thesquare tray by 180 degrees, then press “Start”.

TURKEY BREAST IN ONION-CREAM SAUCE

1. Preheat the oven to 200ºC.

2. Cut the turkey breast into similar sized pieces (9) and place on the square tray.

3. Mix together the dried onion soup with the cream (don’t add water). Add the sliced mushrooms. Pour over the meat and finally cover with the cheese slices.

4. Place the square tray on lower level runner in the oven and cook for 26-28 minutes on CONVECTION 200ºC.

5. After half of cooking time rotate the square tray by 180 degrees and press “Start” for the remaining cooking time.

LINZER BISCUITS

Total Cooking time: 11-13 minutes Utensils: 2 Square trays greaseproof paper

1. Prepare the biscuits referring to page 94.

2. Preheat the oven to 200°C.

3. Line the square trays with greaseproof paper. Place 25 biscuits on each square tray. Place the square trays on the lower and upper level runners and bake for 11-13 minutes on CONVECTION 200°C.

4. After half of cooking time rotate the square trays by 180 degrees, then press “Start”.

Prepare the remaining dough in the same way.

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RECIPES WHEN USING SQUARE TRAYS

LASAGNE AL FORNO

Total Cooking time: 44-49 minutes Utensils: Bowl with lid (3l capacity)

Rectangular gratin dish (35x29 cm) Square tray

Ingredients

600g Tinned tomatoes 100g Onion, finely chopped 100g Ham, finely cubed 1 Clove of garlic, crushed 500g Minced meat (beef) 4 tbsp Mashed tomato Salt, Pepper Oregano, Thyme, Basil 450g Cream (crème fraîche) 300ml Milk 100g Grated Parmesan cheese 3 tsp Mixed chopped herbs 2 tsp Olive oil Salt, Pepper, Nutmeg 1 tsp Vegetable oil to grease gratin dish 250-300g Lasagne verde 2 tbsp Grated Parmesan cheese 1 tbsp Butter or Margarine

1. Cut the tomatoes into slices, mix with the ham and onion cubes, garlic, minced meat and mashed tomato. Season and cook with the lid on for 12-14 minutes on 100%. Stir after half of cooking time.

2. Mix the cream with the milk, Parmesan cheese, herbs, oil and spices.

3. Preheat the oven to 220°C.

4. Grease the gratin dish and cover the bottom of the dish with

5. After halfway through cooking time rotate the container

After cooking, let the lasagne stand for approx. 5-10 minutes.

about

/3 of the pasta. Put half of the minced meat mixture on the pasta and pour on some sauce. Put an additional of the pasta on top followed by another layer of the minced meat mixture and some sauce, finishing with the remaining pasta on top. Finally, cover the pasta with lots of sauce and sprinkle with Parmesan cheese. Place butterflakes on top and cook on the square tray on lower level runner for 30-35 minutes on CONVECTION 220°C.

on the square tray by 180 degrees and press “Start” for the remaining cooking time.

GYPSY’S ARM ROLL

Total Cooking time: 22-24 minutes Utensils: Square tray greaseproof paper Bowl with lid (2l capacity) Ingredients - for the dough 4 Eggs 125g Sugar 125g Flour 1 tsp Baking powder (3g) Ingredients - for the topping 250ml Milk 1 Stick of cinnamon The peel of a lemon 75g Sugar 2 tbsps Starch-flour (20g) 2 Egg yolks 2 tbsps Icing sugar (20g)

1. Cream the eggs and sugar using the hand-held blender, until it is frothy with air bubbles. Mix the flour and baking powder and sift over the egg and sugar mixture, then fold in carefully. Preheat the oven to 180°C.

2. Line the square tray with greaseproof paper, fill with the cake mixture and bake on lower level runner for 18-20 minutes on CONVECTION 180°C. After half of cooking time rotate the square tray by 180 degrees and press “Start” for the remaining cooking time.

3. Turn out the cake onto a damp tea-cloth onto which you have sprinkled sugar. Carefully remove the greaseproof paper and immediately roll the cake up using the tea-cloth to assist you.

4. Place 200 ml of the milk with the cinnamon stick, lemon peel and sugar into the bowl, cover and heat for about 2 minutes on 100%.

5. Mix the rest of the milk with the starch-flour and the egg yolk. Take the lemon and cinnamon out of the 200 ml of milk, and stir in the starch-flour mixture. Cover and cook. Stir halfway through and at the end of cooking. Cook for 2 minutes on 100%.

6. Unroll the cake, brush on the cream mixture and then carefully roll it up again. Dust with icing sugar.

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RECIPES WHEN USING SQUARE TRAYS

ROQUEFORT TOAST

Total Cooking time: 18-20 minutes Utensils: Square tray

Ingredients

9 Slices of bread for toasting butter 9 Slices of cooked ham 9 Half pears (tinned) 9 tsp Cranberry jam 200g Roquefort cheese

1. Preheat the oven to 220°C.

2. Toast the bread and spread with butter.

3. Place one slice of ham on each slice of bread.

4. Slice the pears and place them partly overlapping on the ham. Put 1 tsp cranberry jam on each toast.

5. Cut the Roquefort in pieces and spread on the toasts.

6. Place on the square tray and cook on upper level runner for 18-20 minutes on CONVECTION 220°C. After half of cooking time rotate the square tray by 180 degrees.

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RECIPES

Serves 4

45ml (3 tbsp) olive oil 75g onion, chopped 1 clove garlic, crushed (see tip, page 67) 1 medium carrot, chopped 1 stick celery, chopped 100g dried red lentils

2.5ml (

/2 tsp) dried thyme (see tip, page 63)

2.5ml (1/2 tsp) dried marjoram (see tip, page 63) 175g canned, chopped tomatoes 900ml (11/2 pints) hot vegetable stock salt and pepper to taste

Serves 4

125g onion, chopped 225g mushroom, sliced 25g butter 25g plain flour 300ml (1/2 pint) milk 450ml (3/4 pint) hot vegetable stock

2.5ml (1/2 tsp) dried marjoram (see tip, page 63)

2.5ml (1/2 tsp) dried basil (see tip, page 63) salt and pepper to taste 150ml (1/4 pint) double cream

Serves 4

15ml (1 tbsp) sunflower oil 225g onion, finely chopped 400g broccoli, broken into small florets 25g plain flour 1 litre (13/4 pints) hot vegetable stock 300ml (1/2 pint) milk 200g double gloucester cheese, grated salt and pepper to taste

GREEK LENTIL SOUP

1 Combine the olive oil, onion and garlic together in a large

bowl and heat on 100% for 2 minutes.

2 Add the carrot and celery, mix well. Cook on 100% for 3

minutes.

3 Add the lentils, thyme, marjoram, tomatoes and stock, season

and mix well.

4 Cook on 100% for 5 minutes and then on 50% for 35

minutes or until the lentils are tender. Stir every 5 minutes.

CREAMY MUSHROOM SOUP

1 Cook the onion, mushrooms and butter together in a bowl

on 100% for 3 minutes.

2 Stir in the flour to form a paste, gradually add the milk and

stock. 3 Stir in the marjoram, basil, salt and pepper to taste. Cook on 100% for 8 minutes, stir after 4 minutes. 4 Blend and add the cream, cook on 100% for 6 minutes.

BROCCOLI & CHEESE SOUP

1 Place oil, onion and broccoli in a large bowl, mix well. Cover and cook on 100% for 5 minutes. 2 Stir in the flour to form a paste, add the stock, milk and

cheese, mix well. Cover and cook on 100% for 10 minutes. 3 Blend in a food processor. Return to bowl and season. Heat on 70% for 18 minutes, stir 3 - 4 times.

Serves 4

100g tortilla chips 50g each green and red pepper, diced 25g onion, diced 50g courgette, diced 50g fresh tomato, diced 25g black olives, sliced

2.5ml (1/2 tsp) ground cumin 50g red leicester cheese, grated 50g mature cheddar cheese, grated

1 Spread tortilla chips in a 25cm (10”) flan dish. 2 Mix the vegetables with the cumin in a large bowl. 3 Spread the vegetables over the tortilla chips. 4 Sprinkle the cheeses over the top of the vegetables. 5 Place on the high rack and cook on DUAL GRILL, 10% for 5

minutes.

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VEGGIE NACHOS

RECIPES

Serves 2 or 4

50g margarine 50g fresh brown breadcrumbs 50g cooked ham, finely chopped 90ml (6 tbsp) double cream salt and pepper to taste 5ml (1 tsp) fresh parsley, chopped 2 large ripe avocados 15ml (1 tbsp) lemon juice (see tip, page 88) 50g cheese, grated fresh parsley spring to garnish

Serves 2 or 4

6oml (4 tbsp) white wine 15ml (1 tbsp) hot chilli sauce 30ml (2 tbsp) garlic puree 30ml (2 tbsp) dried parsley (see tip, page 63) 650g prawns, cooked and peeled

Serves 4 - 8

4 medium open cap mushrooms or 6 smaller mushrooms 50g leek, chopped 1 cloves garlic, crushed (see tip, page 67) 75g cooked rice 25g bacon, chopped 50g cheddar cheese, grated

AVOCADO AU GRATIN

1 Place the margarine in a bowl and heat on 100% for 30

seconds. Stir in the breadcrumbs and ham, add enough cream to bind the mixture. Season with salt and pepper to taste and stir in the parsley, cook on 100% for 2 minutes.

2 Cut the avocados in half, remove the stone and brush

the flesh with lemon juice. Fill each avocado half with the breadcrumb mixture.

3 Place the avocadosin a large flan dish and sprinkle with the

grated cheese.

4 Place the dish on the high rack, use sequence programming

to cook on 100% for 2 minutes until brown and crispy.

/2 minutes, then on GRILL for 5

SPICY PRAWNS

1 Place all ingredients, expect the prawns, into a medium bowl.

Mix well, then stir in the prawns.

2 Cover the bowl and place in the refrigerator overnight to

marinate. 3 Preheat the oven to CONVECTION 250°C. 4 Remove cover and place the prawns into a 25cm (10") flan

dish. 5 Place dish on the low rack and cook on DUAL CONVECTION,

250°C, 10% for 20 minutes.

STUFFED MUSHROOMS

1 Remove the mushroom stalks. Place the mushroom caps in a

25cm (10") flan dish open side up. 2 Mix the leeks, garlic, rice and bacon in a bowl. 3 Fill mushrooms with equal amounts of the mixture then

sprinkle with cheese. 4 Place the dish on the high rack and cook on DUAL GRILL,

50% for 8 minutes.

Serves 4 - 6

150g dried crispy onions 15ml (1 tbsp) honey dijon mustard 15ml (1 tbsp) coarse ground mustard 1 egg (small) 225g skinless chicken fillets

1 Place onions in a flan dish. 2 In a small bowl, mix mustards and egg together. 3 Cut the chicken fillets into a long thin strips like fingers. 4 Dip the chicken into the mustard mixture, then into the

onions, turning to coat them evenly. 5 Grease a 25cm (10") flan dish and cover with the chicken

fingers. 6 Place on the high rack and cook on DUAL GRILL, 70% for 5

minutes.

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CRISPY CHICKEN FINGERS

RECIPES

Serves 4

2 medium aubergines salt 25g margarine 125g onion, chopped 15ml (1 tbsp) tomato purée

/2 tsp) dried oregano (see tip, page 63)

2.5ml ( 200g canned tuna, drained 50g fresh breadcrumbs 50g cheddar cheese, grated

Serves 2 - 4

225g courgette, sliced

/2 red pepper, seeded and sliced

/2 yellow pepper, seeded and sliced 225g aubergine, cubed 60ml (4 tbsp) olive oil 12 cherry tomatoes 2 cloves garlic, crushed (see tip, page 67) 15ml (1 tbsp) fresh parsley, chopped 50g whole black olives 15ml (1 tbsp) lemon juice (see tip, page 88) salt and pepper to taste

Serve with French Bread

TUNA STUFFED AUBERGINES

1 Cut the aubergines in half lengthways and score the flesh with

a knife. Sprinkle with salt and leave for 30 minutes. Rinse well.

2 Place the aubergine halves, cut side down, in a 25cm (10”)

flan dish. Cover and cook on 70% for 7 - 8 minutes until soft.

3 Place the margarine and onion in a bowl and cook on 100%

for 2 minutes until soft. 4 Add the tomato purée, oregano, tuna and breadcrumbs. 5 Scoop out the flesh from the aubergines and finely chop. Add

to tuna mixture and mix well. 6 Place equal amounts of the mixture into each aubergine half

then sprinkle with cheese. 7 Place on the low rack and cook on DUAL GRILL, 50% for 8

minutes.

SALAD PROVENCALE

1 Place the courgettes, red and yellow pepper, aubergine and

olive oil in a large bowl, cook on 70% for 6 minutes or until

the vegetables have softened. Stir after half the cooking time. 2 Stir in the remaining ingredients and cook on 70% for a

further 5 minutes. Toss gently and transfer to a serving dish,

chill before serving.

Serves 3 - 6

3 medium green, red or yellow peppers 225g minced pork 125g cooked rice 50g red pepper, finely chopped 50g spring onion 2 cloves garlic, crushed (see tip, page 67) 5ml (1 tsp) ground cumin salt and pepper 2 eggs (medium) 100g cheddar cheese, grated

1 Cut peppers lengthways into halves. Remove seeds and

membranes. Place in a greased 25cm (10”) flan dish. 2 In a medium bowl, combine all remaining ingredients except

for the cheese. Fill the pepper halves with equal amounts of

the mixture. 3 Sprinkle the cheese over the filling. 4 Place on the low rack and cook on DUAL GRILL, 50% for 10

minutes.

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STUFFED PEPPERS

RECIPES

Serves 4

225g bulgar wheat or cous cous 600ml (1 pint) boiling water 30ml (2 tbsp) olive oil 225g onion, chopped 50g celery, chopped 225g courgette, chopped

/2 pint) hot fish stock

300ml ( 100g cabbage, shredded 100g dwarf green beans 16 cherry tomatoes 450g hoki or cod fillets, in small chunks 5ml (1 tsp) ground coriander salt and pepper to taste 30ml (2 tbsp) olive oil 30ml (2 tbsp) fresh mint, chopped juice & grated rind of 1 lemon (see tip, page 88)

Make 6 chunks

2 cod loins (approx. 275g each) 100g golden breadcrumbs 50g parmesan cheese, grated salt and pepper to taste 1 egg (medium), beaten

FISH & BULGAR WHEAT SALAD

1 Place bulgar wheat in a large bowl, add boiling water, mix well

and heat on 50% for 7 minutes. Leave to stand, do not drain. 2 Place 30ml (2 tbsp) of the olive oil and onion in a bowl, heat

on 100% for 1 minute. Add celery and courgettes, mix well

and cook on 100% for 3 minutes. 3 Add the stock, cabbage, beans, tomatoes and fish, mix well.

Season with coriander, salt and pepper. Cook on 50% for 14

minutes until fish is cooked. Stir halfway through cooking.

Drain at end of cooking. 4 Drain and rinse bulgar wheat in boiling water, stir in the olive

oil, mint, lemon juice and lemon rind. Stir in the fish mixture.

Allow to chill before serving.

Most of the remaining juice will be absorbed whilst chilling.

CHEESY FISH CHUNKS

1 Cut each loin into 3 pieces to make 6 chunks. 2 Combine breadcrumbs, cheese and seasoning and place in a

flan dish. 3 Pour the egg into a bowl. 4 Dip the fish chunks first into the egg, then into the

breadcrumb mixture, turning to coat evenly. 5 Place the fish chunks in a greased, 25cm (10”) flan dish. 6 Place the dish on the high rack and cook on DUAL GRILL,

30% for 15 minutes.

Serves 4

350g smoked Haddock 100g butter 225g onion, finely chopped 225g white long grain rice 600ml (1 pint) boiling water 150ml (1/4 pint) single cream 4 hard boiled eggs (medium), chopped salt and pepper to taste

Garnish with parsley to serve.

Microwave Tip: Toasting Almonds

Place 25g almonds in a shallow flan dish with a knob of butter, heat on 100% for 3 minutes, stir every minute until golden.

1 Arrange haddock in a single layer in a large flan dish, cover.

Cook on 100% for 5 minutes. Remove any skin and bones

from fish, flake flesh. 2 Place butter in a large bowl, heat on 100% for 30 seconds

until melted. Stir in onion, cook on 100% for a further 30

seconds. Stir in rice and boiling water, cook on 70% for 14

- 15 minutes until rice is tender. Stir 2 - 3 times during cooking. Drain if necessary. 3 Add fish, cream, eggs, seasoning, mix well. Cook on 100% for

5 minutes, stir after 2 minutes.

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KEDGEREE

RECIPES

Serves 4

5ml (1 tsp) green peppercorns, crushed 15ml (1 tbsp) fresh tarragon

/2 tsp) salt

2.5ml ( 4 fresh tuna steaks (approx. 250g each) juice & grated rind of 2 medium oranges (see tip, page 88) olive oil to sprinkle 15ml (1 tbsp) cornflour mixed with 15ml (1 tbsp) water

Serve with new potatoes and fresh vegetables.

Serves 4

8 wooden skewers 4 courgette, cut into 1" chunks 24 button mushrooms, stalks removed3 00g firm fleshed fish skinned and cut into 1" cubes 8 slices of orange, halved 12 cherry tomatoes, halved 10ml (2 tsp) fresh dill, chopped 100g margarine

Serves 4

200g white long grain rice 600ml (1 pint) hot chicken stock

2.5ml (1/2 tsp) turmeric salt and pepper to taste 1 red pepper, seeded and sliced 100g prawns, peeled and cooked 100g peas 100g cockles, cooked 100g mussels, cooked 100g whole baby corn, halved 225g chicken, cooked and chopped

GRILLED TUNA STEAK WITH ORANGE

1 Mix peppercorns, tarragon and salt. Rub evenly onto the steaks

and arrange in a flan dish, add orange juice and rind. Sprinkle generously with oil. Marinade in fridge for 30 minutes - 1 hour.

2 Place on low rack, use sequence cooking to cook on 50% for

10 minutes, then on DUAL GRILL, 50% for 8 minutes.

3 Remove fish steaks from flan dish. Stir cornflour mixture

into remaining juice. Heat on 100% for 2 - 3 minutes until thickened, stir after 1 minute.

4 Return the fish steaks to the sauce and heat on 70% for 1

minute.

FISH KEBABS

1 Thread pieces of courgette, mushroom, fish, orange and

tomato onto each skewer in a regular sequence. Leave no wood exposed. 2 Heat the dill and margarine in a small bowl on 100% for 1

minute. Place 4 kebabs in a large flan dish and brush with the

dill butter. 3 Place on high rack and cook on DUAL GRILL, 50% for 12

minutes. Turn over and rearrange the kebabs every 4 minutes. 4 Repeat for remaining kebabs.

PAELLA

1 Place the rice in a 2.5 litre (approx. 4 pint) casserole dish and

add the stock, turmeric and seasoning. Cook on 70% for 14 - 15 minutes, until the rice is tender, stir

2 - 3 times during cooking. Drain any excess liquid. 2 Stir in the pepper, prawns, peas, cockles, mussels, baby corn

and chicken. 3 Place on low rack and cook on DUAL CONVECTION, 180ºC,

70% for 15 minutes. Stir twice during cooking.

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RECIPES

Serves 4

4 swordfish steaks (approx. 150g each) 30ml (2 tbsp) orange juice (see tip, page 88) 15ml (1 tbsp) lime juice (see tip, page 88) 15ml (1 tbsp) lemon juice (see tip, page 88) grated rind of grated rind of 1/2 lime grated rind of 1/2 lemon 3 cloves garlic, crushed (see tip, page 67) 125g pineapple juice, unsweetened 15ml (1 tbsp) olive oil 100g red pepper, chopped 100g red onion, chopped 1 jalapéno chilli, seeded and finely chopped handful fresh coriander, chopped 100g canned pineapple chunks, drained

4 whole red snapper (approx. 200g each) sea salt zest of 2 limes 10ml (2 tsp) fresh thyme leaves 2 bay leaves, broken 10ml (2 tsp) fennel seeds juice of 2 limes (see tip, page 88) 15ml (1 tbsp) olive oil

/2 orange

Serves 4

PINEAPPLE SWORDFISH

1 Place the fish in a 25cm (10”) flan dish. 2 In a small bowl, mix together the orange, lime and lemon

juice, rinds and garlic. Spread over the fish, cover and leave in the refridgerator to marinate for at least 4 hours or overnight.

3 Remove the cover from the dish and pour the pineapple

juice over the fish.

4 Place on the low rack and cook on DUAL CONVECTION,

220ºC, 50% for 13 minutes. 5 Leave the fish to stand for a few minutes. In a medium bowl, place the oil, pepper, onion, chilli and

coriander, mix well. 6 Cook on 100% for 2 - 3 minutes until just soft. Add the

pineapple chunks, mix well and serve with the fish.

CHILLI & HERB RED SNAPPER

1 Wash the fish, pat dry and rub inside and out with salt. Score three slashes into each side of the fish. 2 Crush the zest, thyme, bay leaves and fennel seeds together

using a pestel and mortar then mix in the lime juice and oil

to form a paste. 3 Spread the paste all over the fish and inside the slashes. Arrange the fish in a 25cm (10”) flan dish. 4 Place on the low rack and cook on DUAL GRILL, 50%

for 12 minutes.

Before using, ensure the fish has been cleaned, descaled and the head removed

Salsa: 1 papaya, cut into chunks

/2 red chilli pepper, finely chopped

dash of vinaigrette dressing

Mix the papaya, chilli and vinaigrette together to make the

salsa and serve with the fish.

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RECIPES

Serves 4

60ml (4 tbsp) plain flour salt and pepper 5ml (1 tsp) mixed herbs 500g braising steak, sliced thinly 75g streaky bacon rashers, chopped 25g margarine 225g carrot, sliced 225g courgette, sliced 100g baby onion (whole) 225g potato, par-boiled and chopped

/2 pint) hot beef stock

300ml ( 300ml (1/2 pint) red wine 30ml (2 tbsp) cornflour blended with water

Serves 2 - 4

1 x 150g ready made pizza base (approx 9”) tomato pizza topping, to cover base 25g cubed pancetta 25g cooked ham, sliced 25g cooked beef, sliced 50g cooked sausage, sliced 15 slices pepperoni 50g onion, sliced 25g green pepper, chopped 100g mozzarella cheese, grated

BEEF CASSEROLE

1 Mix together the flour, salt, pepper and herbs, toss the beef

and bacon in the seasoned flour until well coated.

2 Put the margarine in a 2.5 litre (approx. 4 pint) casserole dish

and melt on 100% for 30 seconds. Stir in the beef, bacon, carrots, courgettes, onions and potatoes.

3 Pour in the beef stock, wine and blended cornflour, mix well.

Cover dish with a lid and place on low rack.

Cook on DUAL CONVECTION, 180ºC, 30% for 45 minutes.

Stir 3 times during cooking.

4 Leave to stand for 5 minutes before serving, so that the meat

relaxes to improve the texture.

MEAT FEAST PIZZA

1 Place the pizza base in a 25cm (10”) flan dish. 2 Spread the pizza topping over the base. 3 Preheat the oven to CONVECTION 250ºC. 4 Arrange the meats, onion and pepper over the topping.

Sprinkle with the cheese.

5 Place on the low rack and cook on DUAL CONVECTION,

250ºC, 30% for 10 minutes.

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RECIPES

Serves 4

75g soy sauce 150g red wine 1 clove garlic, crushed (see tip, page 67) 675g lean steak, cut into 1” cubes 2 large green peppers, seeded and cut into chunks 4 medium tomatoes, cut into quarters 16 fresh pineapple chunks

Serves 4 - 6

125g onion, chopped 2 cloves garlic, crushed (see tip, page 67) 450g lean minced beef 100g mushroom, chopped 15ml (1 tbsp) tomato purée 400g canned chopped tomatoes 150ml (1/4 pint) hot beef stock 15ml (1 tbsp) cornflour blended with 15ml (1 tbsp) water salt and pepper to taste 12 sheets of spinach lasagne 600ml (1 pint) cheese sauce (see page 96) 50g mushroom, sliced 15ml (1 tbsp) fresh oregano, chopped

STEAK KEBABS

1 In a medium bowl, mix the soy sauce, wine and garlic. Add the steak cubes and stir to coat. Cover the bowl and

refrigerate for at least 4 hours or overnight. 2 Remove the steak cubes from the marinade. Thread the steak cubes and vegetables alternately onto

8 wooden skewers. 3 Place equal skewers into two 25cm (10”) flan dishes. 4 Place the dish on high rack and cook on DUAL GRILL, 50%

for 12 minutes, turning over halfway through cooking. Repeat

for the second dish.

LASAGNE

1 Place the onion, garlic, mince, mushrooms, purée, tomatoes,

stock, cornflour and seasoning in a large bowl. Mix well. 2 Cook on 70% for 20 minutes until thickened, stir twice

during cooking. 3 Cover the base of a deep, square 20cm (8”) dish with half

of the meat mixture, followed by a layer of lasagne sheets.

Cover with half of the cheese sauce. Repeat, using the remaining ingredients, finishing with the

cheese sauce. Sprinkle generously with the sliced mushrooms

and oregano. 4 Place on the low rack and cook on DUAL CONVECTION,

220ºC, 70% for 20 minutes.

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RECIPES

Serves 6

225g self raising flour pinch of salt 100g shredded suet 150ml (1/4 pint) water 15ml (1 tbsp) olive oil 75g onion, chopped 150g back bacon, diced 225g leek, thinly sliced 150g stilton, crumbled 90ml (6 tbsp) single cream seasoning 1 egg yolk, beaten egg white to glaze

Serves 4 - 6

5ml (1 tsp) each of fresh oregano, tarragon and thyme, chopped 2 bay leaves 2 cloves garlic, roughly chopped (see tip, page 67)

7.5ml (11/2 tsp) paprika 5ml (1 tsp) plain flour 45ml (3 tbsp) spanish medium dry sherry 30ml (2 tbsp) olive oil

1.8kg leg of lamb sea salt

BACON & STILTON PIE

1 Sift the flour and salt into a large mixing bowl and stir in the

suet.

2 Gradually mix in 150ml water until you have a soft dough,

knead lightly on a floured work surface, divide in half and roll out a base and lid large enough to fit a 20cm (8”) flan dish.

Line the greased flan dish with the base. 3 Cook onion and bacon in oil for 2 minutes on 100%. 4 Add leeks and cook for 5 minutes on 100%. 5 Stir in the stilton, cream, seasoning and egg yolk. 6 Put the filling on the pastry. 7 Seal the pie with the lid and brush with egg white. 8 Place on the low rack and bake on DUAL CONVECTION,

250ºC, 30% for 25 minutes.

GARLIC ROASTED LAMB

1 In a small bowl, crush the herbs, bay leaves, garlic, paprika and

flour together, mix in the sherry and oil. 2 Place the lamb in a 25cm (10”) flan dish and score all over,

brush with half of the sauce and sprinkle with sea salt. 3 Place on the low rack and cook on DUAL CONVECTION,

160ºC, 30% for 72 minutes, turn over halfway through

cooking and brush with the remaining sauce.

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RECIPES

Serves 4 - 6

45ml (3 tbsp) sesame oil 15ml (1 tbsp) garlic puree 900g beef joint, thinly sliced

/4 pint) oyster sauce

150ml ( 150ml (1/4 pint) hot beef stock 175g red onion, sliced 200g carrot, thinly sliced 200g mangetout, whole 1 red pepper, cut into chunks 200g baby sweetcorn, cut in half

Serves 4 - 6

1.2 kg pork loin joint 60ml (4 tbsp) tomato ketchup 15ml (1 tbsp) sugar 15ml (1 tbsp) white wine or water 60ml (4 tbsp) hoisin sauce 1 clove garlic, crushed (see tip, page 67)

Serves 4

4 boneless pork chops (approx. 225g each)

2.5ml (1/2 tsp) lime peel, grated 45ml (3 tbsp) lime juice (see tip, page 88) 30ml (2 tbsp) honey (see tip, page 94) 10ml (2 tsp) fresh ginger, grated

CHINESE BEEF

1 Combine the oil and garlic in a 3.5 litre (approx. 6 pints)

casserole dish. Add the beef, mix well to coat evenly, stir in the oyster sauce and stock.

2 Place on the turntable and cook on 70% for 10 minutes,

stirring twice during cooking.

3 Add the onion, carrot, mangetout, pepper and sweetcorn,

mix well.

4 Place on the low rack and cook on DUAL CONVECTION,

200ºC, 50% for 20 minutes, stir twice during cooking.

ORIENTAL PORK LOIN

1 Trim the fat from the pork. Place in a 25cm (10”) flan dish. 2 Mix the remaining ingredients together and pour over the

pork. Turn the pork over to coat with the marinade. 3 Cover the dish and refrigerate overnight to marinate. Remove the cover before cooking. 4 Place on the low rack and cook on DUAL CONVECTION,

160ºC, 50% for 44 minutes, turning over halfway through

cooking.

GLAZED PORK CHOPS

1 Place the chops in a 25cm (10”) flan dish. 2 In a small bowl, mix together the lime peel, lime juice, honey

and ginger. 3 Pour the lime mixture liberally over the chops. Cover and refrigerate for at least one hour. Remove the

cover before cooking. 4 Place on the high rack and cook on DUAL GRILL, 70% for 18

minutes, turning over twice during cooking.

Serves 2 - 4

150g onion, sliced 100g mushroom, sliced 400g canned chopped tomatoes 1 packet (56g) dried chicken noodle soup 15ml (1 tbsp) tomato puree 30ml (2 tbsp) white wine 60ml (4 tbsp) water salt and pepper to taste 8 thin sausages (approx. 240g)

1 Place the onion in a 2.5 litre (approx. 4 pint) casserole dish

and cook on 100% for 2 minutes. 2 Mix in all the other ingredients except the sausages. 3 Add the sausages and turn to coat with the mixture until

covered. 4 Place on the low rack and cook on DUAL CONVECTION,

200ºC, 50% for 25 minutes. Rearrange the sausages and coat with the sauce 3 times

during cooking.

Serve with baked or mashed potato.

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SAUSAGE SURPRISE

RECIPES

Serves 4 - 6

225g onion, sliced 100g balti curry paste 30ml (2 tbsp) plain flour

300ml (

/2 pint) hot lamb stock 900g lamb, cubed 300g courgette, cut into cubes 300g canned chickpeas, drained

Serves 4

45ml (3 tbsp) vegetable oil 150g onion, finely chopped 100g celery, finely chopped 2 cloves garlic, crushed (see tip, page 67) 75g bacon, finely chopped 1 bay leaf 400g canned, chopped tomatoes 30ml (2 tbsp) tomato purée 450g lean minced beef 15ml (1 tbsp) dried mixed herbs (see tip, page 63)

300ml (

/2 pint) red wine

300ml (

/2 pint) hot beef stock 30ml (2 tbsp) cornflour blended with 30ml water salt and pepper to taste

LAMB BALTI

1 Place the onions and paste into a 3.5 litre (approx. 6 pint)

casserole dish, mix well. 2 Place on the turntable and cook on 100% for 3 minutes. 3 Mix in the flour, then gradually add the stock, then the lamb. 4 Place on the low rack and cook on DUAL CONVECTION,

200ºC, 50% for 20 minutes, stir twice during cooking. 5 Add the courgette and chickpeas, mix well. 6 Place on low rack and cook on DUAL CONVECTION,

200ºC, 50% for 10 minutes, stir once during cooking.

BOLOGNESE SAUCE

1 Place oil, onion, celery, garlic and bacon into a large bowl, mix

well. Cover and cook on 100% for 6 minutes. 2 Add the bay leaf, tomatoes, purée and minced beef to the

vegetable mixture. Cook on 100% for 8 minutes, stir 2 - 3

times during cooking. 3 Add herbs, wine, stock and blended cornflour. Season, mix well. Cover and cook on 100% for 5 minutes,

then for 20 - 22 minutes on 50% until sauce is thick. Stir 2

- 3 times during cooking.

Serve hot with spaghetti.

Chilli con carne: Make as above, omit wine and herbs. At Stage 3 add 450g canned red kidney

beans and 5 - 15ml (1 - 3 tsp) chilli powder, to taste.

Serves 4 - 6

450g lean minced lamb 125g onion, chopped 150g carrot, sliced 30ml (2 tbsp) tomato puree

450ml (

/4 pint) hot lamb stock 30ml (2 tbsp) cornflour, blended with water salt and pepper 900g potato, cooked and mashed

1 Place the lamb, onion, carrot, tomato puree and stock in a

large bowl, stir well. 2 Cook on 50% for 20 minutes, stir twice during cooking. 3 Stir in the blended cornflour and seasoning. Cook on 100%

for 5 minutes. 4 Pour into a deep, 24cm (9

/2”) flan dish. Spread the potato over the lamb mixture; score across the potato with a fork, giving a spiky effect.

5 Place on the low rack and cook on DUAL CONVECTION,

250ºC, 50% for 20 minutes.

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SHEPHERDS PIE

RECIPES

Serves 4

MARINADE: 15ml (1 tbsp) groundnut oil 15ml (1 tbsp) lemon juice (see tip, page 88) 60ml (4 tbsp) satay sauce 1 clove garlic, crushed (see tip, page 67) tabasco sauce to taste 450g chicken fillets, cubed 4 wooden skewers

Microwave Tip: Drying herbs

Place a handful of fresh herbs between two sheets of kitchen paper on the turntable. Heat on 70% for 3 minutes until dry. Ensure the herbs do not become too dry. Woody herbs will take a little longer.

1 Place all the marinade ingredients in a large bowl, mix well.

Stir in the chicken, refrigerate for 2 hours to marinate.

2 Thread the chicken onto skewers leaving no wood exposed.

Place in a large flan dish on the high rack. Cook on DUAL GRILL, 70% for 12 - 15 minutes. Turn over and rearrange skewers 2 - 3 times.

CHICKEN & STILTON ROLLS

CHICKEN SATAY

Serves 4

4 chicken breast fillets, skinned (approx. 200g each) 150g blue stilton, finely chopped 50g leek, finely chopped 50g sun-dried tomatoes, finely chopped 100g bacon, finely chopped salt and pepper to taste cocktail sticks to secure 75g (3oz) cheddar cheese, grated

1 Open out chicken breasts, flatten with a rolling pin. 2 Place Stilton, leeks, tomatoes, bacon and seasoning in a bowl,

mix well. Place a quarter of the mixture at one end of each

breast. Roll up tight and secure with cocktail sticks. Ensure

no filling is visible. 3 Place the breasts seam-side upwards in a flan dish. 4 Place the flan dish on the low rack. 5 Use sequence programming to cook on 100% for 5 minutes

then DUAL GRILL, 100% for 12 minutes. 6 Turn over and add cheese halfway through DUAL GRILL

cooking time.

Serves 4

600g turkey, cubed 225g button mushroom, sliced 225g leek, sliced salt and pepper SAUCE: 25g margarine 25g plain flour 5ml (1 tsp) cayenne pepper 30ml (2 tbsp) english mustard powder 300ml (1/2 pint) milk salt and pepper 250g mascarpone cheese

1 Place the turkey, mushrooms, leeks, salt and pepper into a 2.5

litre (approx. 4 pint) dish and cook on 100% for 8 minutes

stirring twice during cooking. Drain off excess liquid. 2 To make the sauce, place the margarine in a bowl and heat

on 100% for 30 seconds until melted. 3 Stir in the flour, cayenne pepper and mustard powder mixing

well. 4 Whisk in the milk and cook on 100% for 6 minutes, stir

every 2 minutes until thick and smooth. Season with salt and pepper. 5 Mix the mascarpone cheese into the sauce and stir into the

chicken mixture. 6 Place on the low rack and cook on DUAL CONVECTION,

180ºC, 50% for 20 minutes, stir halfway through cooking.

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CREAMY TURKEY CASSEROLE

RECIPES

Serves 4

90ml (6 tbsp) wholegrain mustard 45ml (3 tbsp) dijon mustard 45ml (3 tbsp) clear honey (see tip, page 94) 12 chicken drumsticks (approx. 125g each)

Serves 4

150ml (1/4 pint) hot chicken, stock 300ml (1/2 pint) pineapple juice 150ml (1/4 pint) orange juice 30ml (2 tbsp) soy sauce 30ml (2 tbsp) honey (see tip, page 94) 15ml (1 tbsp) garlic purée 60ml (4 tbsp) dark rum 4 boneless duck breasts (approx. 200g each) 30ml (2 tbsp) cornflour blended with 30ml (2 tbsp) water

Serves 4

2 red chillies, deseeded and chopped 2 cloves garlic, chopped (see tip, page 67) 4 shallots, chopped handful fresh coriander zest half lime 5ml (1 tsp) demerara sugar 10ml (2 tsp) thai fish sauce 4 skinless chicken fillets (approx. 175g each) 165ml can of coconut milk

STICKY MUSTARD DRUMSTICKS

1 In a medium bowl, combine the mustards and honey. Add the drumsticks and stir to coat. Cover the dish and leave

to marinate in the refrigerator for 2 - 4 hours or overnight.

2 Turn the drumsticks in the marinade to coat them evenly

before placing in a 25cm (10”) flan dish.

3 Place on the low rack and cook on DUAL GRILL, 100% for

28 minutes, turn over and rearrange after 15 minutes of cooking.

FRUITY DUCK

1 Place all the ingredients, except the duck and cornflour, into

a medium bowl and mix well. Add the duck breasts and stir to coat with the sauce. Cover with cling film and leave to marinate in the refridgerator overnight.

2 Remove the duck breasts from the bowl and place in a 25cm

(10”) flan dish. Set the marinade aside to use later.

3 Place the flan dish on the low rack and cook on DUAL

CONVECTION, 220c, 70% for 16 minutes.

4 Leave the fillets to stand covered in foil whilst cooking the

marinade.

5 Place the bowl of marinade on the turntable and cook on

100% for 5 minutes, add the cornflour, mixing well.

Cook on 100% for a further 6 minutes.

Serve with the duck fillets.

THAI CHICKEN

1 Blend the chillies, garlic, shallots, coriander and zest in a food

processor, add the sugar and fish sauce to form a paste.

2 Score the chicken 4 times on each breast. Divide the paste

into two bowls, set one aside.

3 Spread equal amounts of paste from one bowl into the

scores on the chicken.

4 Place the chicken in a 2.5 litre (approx. 4 pint) casserole dish.

Mix the remaining paste with the coconut cream and pour over the chicken.

5 Cover and leave to marinate in the refrigerator for 2 - 3

hours or overnight. Remove the cover and place on the low rack.

6 Cook on DUAL CONVECTION, 200ºC, 70% for 25 minutes,

rearrange and coat the chicken twice during cooking.

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RECIPES

Serves 4

225g mushroom, sliced 125g onion, chopped 1 clove garlic, crushed (see tip, page 67) 60ml (4 tbsp) tomato purée

/2 pint) red wine

300ml ( 5ml (1 tsp) dried oregano (see tip, page 63) 5ml (1 tsp) dried parsley (see tip, page 63) salt and pepper to taste 4 chicken portions

Serves 4

175g golden breadcrumbs 10ml (2 tsp) paprika salt and pepper 30ml (2 tbsp) parmesan cheese, grated 1 egg (medium) 30ml (2 tbsp) milk 4 chicken fillets (approx. 225g each)

Serves 4

4 chicken breast fillets (approx. 200g each) 45ml (3 tbsp) clear honey (see tip, page 94) 5ml (1 tsp) whole grain mustard

2.5ml (1/2 tsp) dried tarragon (see tip, page 63) 15ml (1 tbsp) tomato purée 150ml (1/4 pint) chicken stock 15ml (1 tbsp) cornflour salt and pepper

CHICKEN SATAY

1 Place the mushrooms, onion and garlic in a 2.5 litre (approx.

4 pint) casserole dish. Cook on 100% for 4 minutes. 2 Stir in remaining ingredients except the chicken, mix well. 3 Add chicken portions and turn to coat with the sauce. 4 Cook on DUAL CONVECTION, 200ºC, 70% for 30 minutes,

stir and coat the chicken twice during cooking.

Serve with rice or jacket potatoes.

CRISPY PARMESAN CHICKEN

1 Mix the breadcrumbs, paprika, seasonings and Parmesan

cheese together in a large flan dish. 2 Beat the egg and milk together and pour into a second flan

dish. 3 Dip the fillets into the egg mixture, then into the crumbs,

turn over until well coated. 4 Put the fillets in a greased 25cm (10”) flan dish and place on

the low rack. 5 Cook on DUAL GRILL, 70% for 14 minutes; turn over after

10 minutes.

HONEYED CHICKEN

1 Place the chicken breasts in a casserole dish. 2 Mix all remaining ingredients together and pour over the

chicken. 3 Place on the low rack and cook on DUAL CONVECTION,

200ºC, 70% for 20 minutes. Rearrange the chicken and coat with the sauce 3 times

during cooking.

Serves 4

30ml (2 tbsp) wholegrain mustard 30ml (2 tbsp) dijon mustard 45ml (3 tbsp) mango chutney 15ml (1 tbsp) clear honey (see tip, page 94) 150g cornflakes, crushed 4 chicken fillets (approx. 200g each)

1 In a medium bowl, combine the mustards, chutney and honey. 2 Place the cornflakes in a bowl. Dip the fillets into the mustard mixture then the cornflakes

crumbs, turn over to coat evenly. 3 Place the fillets in a greased 25cm (10”) flan dish. 4 Place on the low rack and cook on DUAL CONVECTION,

220ºC, 50% for 20 minutes.

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CRUNCHY CHICKEN FILLETS

RECIPES

Serves 6

900g chicken, cut into large pieces 175g natural yoghurt 2 cloves garlic, crushed (see tip, page 67) 50g creamed coconut 10ml (2 tsp) turmeric 25g margarine 125g onion, sliced 5cm (2") piece fresh ginger, grated 5ml (1 tsp) chilli powder 5ml (1 tsp) coriander seeds 5ml (1 tsp) cumin 5ml (1 tsp) cinnamon salt and pepper to taste 10ml (2 tsp) cornflour

/4 pint) single cream

150ml ( 25g roasted cashew nuts

Serves 4

100g yellow pepper, sliced 125g onion, finely chopped 2 rashers bacon, chopped 50g sun-dried tomato, sliced 15 black olives, halved 400g canned, chopped tomatoes 30ml (2 tbsp) red wine

2.5ml (1/2 tsp) caster sugar 15ml (1 tbsp) fresh basil, chopped 4 chicken fillets (approx. 200g each)

CHICKEN KORMA

1 Place chicken in a bowl, stir in yoghurt, garlic, creamed

coconut and turmeric. Cover and marinate overnight in the refrigerator.

2 Place margarine in a large bowl, heat on 100% for 30 seconds,

until melted. Add the onion and cook on 100% for 2 minutes. Stir in the ginger, chilli powder and coriander, cook on 100% for 1 minute.

3 Add the chicken and marinade, mix well. Stir in the cumin

and cinnamon. Season. Cover and cook on 100% for 8 minutes, stirring after 4 minutes.

4 Rearrange the chicken pieces and cook on 50% for 10

minutes. Stir halfway through cooking time.

5 Combine the cornflour with the cream and stir into the

chicken. Cook on 100% for 6 minutes, stir after 3 minutes. Sprinkle with cashew nuts.

MEDITERRANEAN CHICKEN

1 Place the pepper, onion and bacon into a 2.5 litre (approx. 4

pint) casserole dish, cook on 100% for 3 minutes.

2 Stir in the remaining ingredients except for the chicken and

mix well. 3 Add the chicken fillets and stir to coat with the sauce. 4 Place on the low rack and cook on DUAL CONVECTION,

200ºC, 70% for 30 minutes. Rearrange the chicken and coat with the sauce twice during

cooking.

Serves 4

125g onion, chopped 100g celery, sliced 100g green pepper, seeded and sliced 100g red pepper, seeded and sliced 225g turkey, cut into chunks

2.5ml (1/4 tsp) cayenne pepper 5ml (1 tsp) ground cumin grated rind of 1 lemon 100g canned sweetcorn, drained 200g white long grain rice 700ml (11/4 pint) hot chicken stock salt and pepper to taste

1 Place all the ingredients in the order given into a 2.5 litre

(approx. 4 pint) casserole dish and mix well. 2 Place on the low rack and cook on DUAL CONVECTION,

180ºC, 70% for 20 minutes, stir twice during cooking.

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TURKEY RISOTTO

RECIPES

Serves 4 - 6

100g parmesan cheese, grated 1 egg (medium), beaten 6 chicken breast fillets (approx. 200g each) 25g plain flour 400g canned chopped tomatoes 1 clove garlic, crushed (see tip below) 10ml (2 tsp) fresh oregano, chopped

/2 pint) hot chicken stock

300ml ( salt and pepper to taste 50g cheddar or parmesan cheese, grated

Microwave Tip: Peeling garlic easily

Place 3 - 4 cloves of garlic on the turntable. Heat on 100% for 30 seconds. Squeeze at one end until clove pops out.

1 Place the parmesan cheese in a flan dish. 2 Pour the egg into a second flan dish. Dip the fillets into the egg and then into the cheese, turnover

until thoroughly coated.

3 Place the flour in a bowl, mix to a paste with a little of the

juice from the tomatoes. Stir in the tomatoes, garlic, oregano, chicken stock and seasoning.

4 Heat on 100% for 3 - 4 minutes, stirring every minute until

thickened.

5 Pour half the mixture into a 2.5 litre (approx. 4 pint)

casserole dish. Place the fillets into the sauce then pour the remaining sauce over the fillets.

6 Place on the low rack and cook on DUAL CONVECTION,

200ºC, 70% for 35 minutes, rearrange and coat the chicken with the sauce twice during cooking.

7 Sprinkle with grated cheese 10 minutes before the end of

cooking.

CHICKEN PARMESAN BAKE

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RECIPES

Serves 4

75g onion, chopped 2 cloves garlic, crushed (see tip, page 67) 300g creamed spinach 75g celery, sliced 75g yellow pepper, sliced 125g courgette, sliced 400g canned, chopped tomatoes

/2 tsp) dried basil (see tip, page 63)

5ml ( 5ml (1/2 tsp) english mustard powder salt and pepper to taste 600g par-boiled potato, sliced 125g double gloucester cheese, grated 3 eggs (medium) 150ml (1/4 pint) single cream

Serves 4

500g tofu, drained 100g mozzarella, thinly sliced 75g danish blue, thinly sliced 1 quantity Spicy Tomato Sauce (see page 97)

Serves 4 - 6

225g red onion, sliced 30ml (2 tbsp) vegetable oil 25g plain flour 15ml (1 tbsp) tomato puree

2.5ml (

/4 tsp) cayenne 5ml (1 tsp) paprika 450ml (3/4 pint) hot vegetable stock 400g canned, chopped tomatoes 250g cauliflower, cut into florets 125g courgettes, sliced 100g broccoli, cut into florets 100g carrot, sliced 300g potato, cut into chunks 150g sweet potato, cut into chunks 50g sun-dried tomato cut into small pieces

SPINACH GRATIN

1 Mix all the ingredients together in a large bowl except for

the potatoes, cheese, eggs and cream.

2 Place half of this mixture in the bottom of an oval glass dish

(30cm x 21cm x 5cm). Layer half the potatoes on top and sprinkle with half the cheese.

3 Mix the eggs and cream together and pour half over the

gratin.

4 Repeat with the remaining ingredients, top with the remaining

cheese.

5 Place on the low rack and cook on DUAL CONVECTION,

220ºC, 50% for 35 minutes.

STUFFED TOFU WITH SPICY TOMATO SAUCE

1 Cut tofu in half to make 4 pieces. 2 Slice each piece horizontally along one side to make a pocket.

Fill each pocket with sliced cheese, place in a 2.5 litre (4 pint) casserole dish. Pour in sauce.

3 Place on turntable, cook on 50% for 25 minutes.

VEGETABLE GOULASH

1 Place the onion and oil into a 3.5 litre (approx. 6 pint)

casserole dish and cook on 100% for 3 minutes.

2 Mix in the flour, puree, cayenne and paprika, gradually stir in

the stock and tomatoes. 3 Stir in the remaining ingredients to the sauce. 4 Place on the low rack and cook on DUAL CONVECTION,

200ºC, 70% for 30 minutes, stir three times during cooking.

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RECIPES

Serves 4 - 6

175g carrot, sliced 225g leek, sliced 100g celery, sliced 75g onion, chopped 3 cloves garlic, crushed (see tip, page 67) 225g dried red lentils 200g canned chickpeas, drained 200g canned flageolet beans, drained 400g canned chopped tomatoes 600ml (1 pint) hot vegetable stock 600g par-boiled potato, sliced 125g mature cheddar cheese, grated

Serves 4

3 medium courgettes, cut in 2.5cm (1") chunks 1 red pepper, cut in 2.5cm (1") pieces 1 yellow pepper, cut in 2.5cm (1") pieces 1 large aubergine, cut in 2.5cm (1") cubes 16 closed cap mushrooms 16 cherry tomatoes 225g quorn, cut in 2.5cm (1") cubes MARINADE: 150ml (1/4 pint) olive oil 3 cloves garlic, crushed (see tip, page 67) 15ml (1 tbsp) worcestershire sauce

1.25ml (1/4 tsp) allspice

1.25ml (1/4 tsp) ground ginger 15ml (1 tbsp) fresh parsley, chopped 10ml (2 tsp) fresh dill, chopped 8 wooden skewers

LENTIL BAKE

1 Place all the ingredients except for the potatoes and cheese

into a 3.5 litre (approx. 6 pint) casserole dish and mix well. 2 Cook on 70% for 30 minutes, stir twice during cooking. 3 Arrange the potatoes over the vegetable mixture, overlapping

slightly. Sprinkle the cheese over the potatoes. 4 Place on the low rack and cook on DUAL CONVECTION,

220ºC, 70% for 20 minutes.

VEGETABLE & QUORN KEBABS

1 Place vegetables and quorn in a large bowl, mix well. 2 To prepare the marinade, place all the ingredients in a bowl,

mix well. 3 Pour the marinade over the vegetables and quorn, mix well.

Leave to marinate for at least an hour, stir occasionally. 4 Thread the vegetables and quorn onto the skewers in a

regular pattern. Leave no wood exposed, place 4 kebabs in a

flan dish. 5 Place on low rack, cook on DUAL GRILL, 50% for 12 minutes.

Turn over and rearrange the skewers every 4 minutes until

the vegetables are tender and evenly brown. Repeat with

remaining kebabs.

Serves 4 - 6

225g broccoli, cut into florets 375g cauliflower, cut into florets 50g margarine 50g plain flour 5ml (1 tsp) english mustard powder 600ml (1 pint) milk 225g mature cheddar cheese, grated salt and pepper to taste

1 Place broccoli and cauliflower in a 2.5 litre (approx. 4 pint)

casserole dish and put to one side. 2 Heat the margarine in a bowl on 100% for 30 seconds until

melted. Add the flour and mustard to form a paste and

gradually beat in the milk. 3 Cook on 100% for 6 minutes, beat twice during cooking until

smooth and thick. Add the cheese (keep 50g to one side for

the top) and seasoning and mix until smooth. 4 Pour the sauce over the broccoli and cauliflower. Place on the turntable and cook on 70% for 22 minutes,

stirring 3 times during cooking. 5 Sprinkle with remaining cheese and place on the low rack. 6 Cook on DUAL GRILL, 70% for 6 - 8 minutes until golden

brown.

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FLORET GRATIN

RECIPES

Serves 4 - 6

15ml (1 tbsp) vegetable oil 10ml (2 tsp) mustard seeds 10ml (2 tsp) sesame seeds 200g white basmati rice 5ml (1 tsp) chilli powder 5ml (1 tsp) turmeric 5ml (1 tsp) ground coriander 5ml (1 tsp) garam masala 30ml (2 tbsp) water 400g cauliflower, cut into small florets 225g quorn mince

/2 a red pepper, seeded and cut into strips

/2 a green pepper, seeded and cut into strips 400g canned chopped tomatoes 600ml (1 pint) boiling water 150g natural yoghurt

Microwave Tip: Roasting peanuts

Place 50g peanuts in a shallow dish with a knob of butter and sprinkle with salt. Cook on 100% for 3 minutes, stir every minute until golden.

1 Place oil, mustard and sesame seeds in a large bowl, heat on

100% for 1 minute. Add rice, mix well. Cook on 100% for 2 minutes.

2 In a separate bowl mix the chilli powder, turmeric, coriander

and garam masala. Add water and mix to a paste. Stir the paste into the rice, add the cauliflower, quorn, red and green

pepper, mix well. Cook on 100% for 2 - 3 minutes. 3 Add the canned tomatoes to the rice mixture, mix well. 4 Pour the boiling water into the rice mixture, mix well. Cook on 70% for 25 minutes, stir every 5 minutes. 5 Stir in yoghurt to serve.

CAULIFLOWER BIRYANI WITH QUORN

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RECIPES

Serves 4 - 6

30ml (2 tbsp) olive oil 175g onion, chopped 2 cloves garlic, crushed (see tip, page 67) 75g tomato purée 225g carrot, chopped 1 red and 1 green pepper, seeded and sliced 150g baby sweetcorn, chopped 4 sticks celery, sliced 225g courgette, sliced 5ml (1 tsp) ground cumin 10ml (2 tsp) mild chilli powder

/2 tsp) cayenne pepper

2.5ml ( 400g canned, chopped tomatoes 225g canned haricot beans, drained 400g canned red kidney beans in chilli sauce 300ml (1/2 pint) hot vegetable stock 15ml (1 tbsp) cornflour blended with water

Serves 4 - 6

300g shortcrust pastry 75g broccoli florets 75g red pepper, sliced 75g leeks, sliced 4 eggs (medium) 300ml (1/2 pint) milk salt and pepper to taste 100g cheddar cheese, grated

VEGETABLE CHILLI

1 Place the oil, onion, garlic and tomate purée in a large bowl,

heat on 100% for 2 minutes.

2 Add the carrots, red and green pepper and sweetcorn, mix

well. Cover and cook on 100% for 3 minutes.

3 Stir in the remaining ingredients (apart from the cornflour),

mix well. 4 Cook on 70% for 20 minutes, stir 3 - 4 times during cooking. 5 Add the blended cornflour, mix well and cook on 100% for 5

minutes.

VEGETABLE QUICHE

1 Line a greased 25cm (10”) flan dish with pastry. 2 Spread the vegetables evenly over the pastry base. 3 Place eggs, milk, and seasoning in a bowl, mix well. 4 Pour egg mixture over the filling and top with the cheese. 5 Place on the low rack and cook on DUAL CONVECTION,

220ºC, 30% for 26 minutes.

Serves 4 - 6

75g margarine 225g mushroom, thickly sliced 1 vegetable stock cube, crumbled 900g creamed spinach

2.5ml (1/2 tsp) nutmeg 325g roulé (soft cheese) salt and pepper to taste 12 pieces of lasagne 600ml (1 pint) cheese sauce (see page 96) 100g cheddar or parmesan cheese, grated

1 Place 50g of the margarine in a bowl, heat on 100% for 30

seconds. Add mushrooms and stock cube, mix well. Cook on 100% for 2 minutes. 2 Stir in spinach, remaining margarine, nutmeg, Roulé, seasoning

and mushroom mixture. 3 Line the base of a deep, square 25cm (10") dish with a

layer of lasagne, followed by a layer of spinach mixture,

cheese sauce and another layer of lasagne. Layer until all

ingredients have been used, ensuring the final layer is lasagne,

with enough cheese sauce to cover the surface. Sprinkle

generously with grated cheese. 4 Place on low rack, cook on DUAL CONVECTION, 220ºC,

50% for 25 minutes.

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SPINACH & MUSHROOM LASAGNE

RECIPES

Serves 4 - 6

30ml (2 tbsp) olive oil 450g aubergine, cut in 2.5cm (1") cubes 225g leek, sliced 2 cloves garlic, crushed (see tip, page 67) 100g celery, sliced 3x 400g cans, chopped tomatoes 450g canned, mixed beans 3 vegetable stock cubes 5ml (1 tsp) basil 100g fresh baby sweetcorn, halved salt and pepper to taste

Serves 2 - 4

1 x 150g ready made pizza base (approx. 9”) 100g green pesto sauce 100g mozzarella cheese, grated handful of rocket 3 medium tomatoes, sliced

BEAN CASSEROLE

1 Place the oil, aubergine, leeks, garlic and celery in a 3 litre (5

pint) casserole dish, mix well. Heat on 100% for 5 - 6 minutes, stir after 3 minutes. 2 Add the tomatoes, beans, crumbled stock cubes, basil and

sweetcorn. Season and mix well. 3 Cover and cook on 70% for 25 minutes, stir 2 - 3 times

during cooking.

Serve with rice or baked potatoes.

PESTO PIZZA

1 Preheat the oven to CONVECTION 250ºC. 2 Place the pizza base in a 25cm (10”) flan dish. 3 Spread the pesto evenly over the pizza base. 4 Sprinkle half the cheese onto the base, arrange the rocket

and tomatoes on top then cover with the remaining cheese. 5 Place on the low rack and cook on DUAL CONVECTION,

250ºC, 30% for 8 minutes.

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RECIPES

Serves 4

2 x 150g ready made pizza bases (approx 9”) TOPPING: 60ml (4 tbsp) tomato relish 8 cherry tomatoes, sliced 175g mozzarella cheese, grated 2 salami snack sausages, sliced

/2 green pepper, thinly sliced

Ideal for childrens' parties.

Microwave Tip: Softening bananas

Place two peeled bananas in a bowl. Heat on 100% for 30 seconds to 1 minute.

1 Cut out a cat face template approx. 10cm (4") in diameter

with triangular ears.

2 Use the template to cut out 4 cat faces, 2 from each base.

Place the 4 faces in two 25cm (10”) flan dishes. 3 Spread tomato relish over the surface of each face. Cover with sliced tomato and sprinkle with Mozzarella

cheese. Place three slices of salami on each face to make

two eyes and a nose, use the sliced green pepper to make

whiskers placing three slices on each side of the nose. 4 Place on the high rack, cook on DUAL GRILL, 10% for 10

minutes until golden. Repeat for the second dish.

PUSSY CAT PIZZA

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RECIPES

Serves 4 - 6

300g shortcrust pastry 45ml (3 tbsp) barbecue sauce 100g mushroom, sliced 125g onion, finely chopped 300g cooked chicken, chopped 4 eggs (medium)

/2 pint) milk

300ml ( salt and pepper to taste

CHICKEN & MUSHROOM QUICHE

1 Line a greased 25cm (10”) flan dish with pastry, spread the

barbecue sauce over the pastry base.

2 Place the mushroom and onion in a bowl, cook on 100% for

2 minutes. Drain to remove excess liquid. Stir in the chicken to mix well. 3 Spread the chicken mixture evenly over the sauce. 4 Mix the eggs, milk and seasoning together in a bowl and pour

over the filling. 5 Place on the low rack and cook on DUAL CONVECTION,

220ºC, 30% for 30 minutes.

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RECIPES

Serves 4 - 6

15ml (1 tbsp) olive oil 6 spring onions, sliced 1 small red pepper, seeded and sliced 1 small green pepper, seeded and sliced 175g potato, cooked and sliced 5 eggs (medium), beaten salt and pepper to taste 75g cheddar cheese, grated 15ml (1 tbsp) fresh parsley, chopped

1 Place the oil in a 25cm (10") flan dish together with the

spring onion, red and green pepper, mix well. Cook on 100% for 3 - 4 minutes until tender. 2 Add the potato, ensuring the mixture is evenly distributed

over the base of the flan dish, pour in the beaten egg. Season

with salt and pepper, sprinkle with cheese and parsley. 3 Place on low rack, cook on DUAL GRILL, 50% for 10 - 12

minutes until evenly brown and crispy.

CHEESY JACKETS

SPANISH OMELETTE

Serves 4

2 baking potatoes (approx. 250g each) 100g cooked ham, chopped 200g double gloucester cheese, grated 15ml (1 tbsp) chives, chopped 100g mushroom, finely chopped salt and pepper to season

1 Pierce each potato in several places. Place on turntable and

bake on DUAL CONVECTION, 250ºC, 70% for 16 minutes

until brown and crispy. 2 Halve each potato and scoop the flesh into a bowl, add the

ham, cheese, chives and mushroom, mix well. Season. Pile the mixture back into the potato skins. 3 Place the filled potatoes in a flan dish on the high rack. Cook on DUAL GRILL, 50% for 7 - 8 minutes until brown

and crispy.

CHEESE & SWEETCORN: Omit the double gloucester cheese, chives and mushrooms.

Add 200g of grated cheddar cheese and 100g sweet corn kernels at Stage 2.

HAM & STILTON TART

Serves 4 - 6

PASTRY: 225g self raising flour 100g shredded suet 150ml (1/4 pint) water FILLING: 25g margarine 6 spring onions, sliced 125g mushroom, sliced 25g plain flour 120ml (8 tbsp) hot chicken stock 142ml (5 fl.oz) single cream 10ml (2 tbsp) whole grain mustard 250g cooked ham, chopped 125g stilton cheese, crumbled 75g mature cheddar cheese, grated 1 egg (medium)

1 Sift the flour and salt into a large mixing bowl and stir in the

suet. 2 Gradually mix in 150ml water until a soft dough is formed.

Knead lightly, roll out a base large enough to fit a 20cm (8”)

flan dish. 3 Grease the flan dish and line with the pastry base, set aside

whilst preparing the filling. 4 Place the margarine, onion and mushroom in a bowl, cook on

100% for 3 minutes. Stir in the flour to form a paste. 5 Gradually stir in the stock, cream and mustard. 6 Cook on 100% for 3 minutes, then stir in the ham, cheeses

and egg. 7 Preheat the oven to CONVECTION 220ºC. 8 Pour the filling into the pastry base. 9 Place on the low rack and cook on DUAL CONVECTION,

220ºC, 10% for 25 minutes.

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RECIPES

Serves 4

1 x 150g ready made pizza base (approx. 9”) 50g barbecue sauce 100g mozzarella cheese, grated 100g cooked chicken, chopped 100g pineapple chunks 50g green pepper, sliced 50g red onion, sliced

1 Preheat the oven to CONVECTION 250ºC. 2 Place the pizza base in a 25cm (10”) flan dish. Spread the barbecue sauce over the base and sprinkle with

half the cheese.

3 Arrange the chicken, pineapple, pepper and onion on top

then sprinkle with the remaining cheese.

4 Place on the low rack and cook on DUAL CONVECTION,

250ºC, 30% for 10 minutes.

QUICHE LORRAINE

HAWAIIAN BARBECUE PIZZA

Serves 4 - 6

300g short crust pastry 6 rashers of bacon, chopped 225g onion, finely chopped 4 eggs (medium) 300ml (1/2 pint) milk salt and pepper to taste 100g cheddar cheese, grated

1 Grease and line a 25cm (10") flan dish with pastry. 2 Place bacon and onion in a bowl, cook on 100% for 4

minutes. 3 Place eggs, milk, seasoning in a bowl, mix well. 4 Spread bacon and onion evenly over the pastry. Pour egg mixture over and top with grated cheese. 5 Place on the low rack and cook on DUAL CONVECTION,

220ºC, 30% for 25 - 30 minutes.

STILTON& MUSHROOMQUICHE: Replace bacon with 125g sliced mushroom and cheddar with stilton.

CHEESE & POTATO LAYER

Serves 4

125g onion, sliced 300g leek, sliced 125g cooked ham, chopped 600g par-boiled potatoes, thinly sliced 600ml (1 pint) white sauce (see page 96) 250g cheddar cheese, grated

1 Mix the onions, leeks and ham in bowl. 2 Place half the leek mixture in a 2.5 litre (approx. 4 pint)

casserole dish cover with half the potato slices, pour over

half the sauce and sprinkle with half the cheese. Repeat with

the remaining ingredients. 3 Place on the low rack and cook on DUAL CONVECTION,

220ºC, 70% for 20 minutes.

Makes 8 puddings

100g plain flour pinch of salt 175ml milk 1 egg (medium) 8 x 5ml (1 tsp) vegetable oil

1 Place the flour and salt into a bowl and make a well. Add enough milk to make a thick paste. Add the remaining

milk and egg and whisk. Leave to stand for approx. 15 minutes. 2 Place 5ml (1 tsp) of oil into 8 Yorkshire pudding moulds, place

one tray on the low rack and the other on the high rack. 3 Preheat the oven and trays to 220ºC. 4 Remove trays and pour equal amounts of batter into the

moulds and cook on CONVECTION 220ºC for 20 minutes.

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YORKSHIRE PUDDING

RECIPES

Serves 4

225g dried pasta, e.g. farfalle (pasta bows) 600ml (1 pint) boiling water 50g pine nuts 1 quantity of blue cheese sauce (see page 97) 15ml (1 tbsp) fresh parsley, chopped to garnish

Serves 4

125g onion, chopped 2 cloves garlic, crushed (see tip, page 67) 450g lean minced beef 100g mushroom, chopped 15ml (1 tbsp) tomato purée 400g canned chopped tomato 150ml (1/4 pint) hot beef stock salt and pepper to taste 11 dried cannelloni tubes 300ml (1/2 pint) cheese sauce (see page 96) 50g grated cheese, to sprinkle 15ml (1 tbsp) fresh oregano, chopped to garnish

Serves 4 - 6

200g dried macaroni 600ml (1 pint) boiling water 4 rashers bacon, chopped 50g margarine 50g plain flour 5ml (1 tsp) english mustard powder 600ml (1 pint) milk 175g mature cheddar cheese, grated salt and pepper to taste 2 medium tomatoes, sliced 50g mature cheddar cheese, grated

BLUE CHEESE PASTA

1 Place pasta in a large bowl, add boiling water, cook on 70%

for 12 - 14 minutes until tender, drain.

2 Add the pinenuts, mix well. Place in a warm serving dish and

cover with sauce.

Serve hot garnished with parsley.

CANNELLONI

1 Place onion and garlic in a bowl, heat on 100% for 2 minutes.

Add the mince, cook on 100% for 5 minutes, stir halfway

through cooking. 2 Add mushroom, purée, tomato, stock and seasoning. Cook on 70% for 25 minutes until thickened, stir 2 - 3 times

during cooking. 3 Fill cannelloni tubes with the meat mixture and place in a

deep, 20cm (8”) square dish. Place remaining meat mixture around the cannelloni. 4 Pour the cheese sauce on top of the filled cannelloni. Sprinkle with cheese and oregano. 5 Place on low rack, cook on DUAL CONVECTION, 220ºC,

70% for 20 minutes until brown and crispy.

MACARONI CHEESE

1 Place the macaroni in a 2.5 litre (approx. 4 pint) casserole

dish and add boiling water. Cook on 70% for 11 - 12 minutes

until tender, stir twice during cooking. Drain and return to dish. 2 Cook the bacon in a small bowl on 100% for 2 minutes and

stir into the macaroni. 3 Heat the margarine in a bowl on 100% for 30 seconds until

melted, beat in the flour and mustard to form a paste then

gradually stir in the milk. 4 Cook on 100% for 6 minutes, stir twice during cooking, until

smooth and thick. Add the cheese, and seasoning, mix well. 5 Stir the sauce into the macaroni and mix well. Place on the

turntable and cook on 70% for 5minutes. 6 Remove dish from the oven, stir well and place the tomato

slices on top followed by the grated cheese. 7 Place on the low rack and cook on GRILL for 10 minutes

until golden brown.

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RECIPES

Serves 4

225g aubergine, cubed 225g canned tuna, drained 15ml (1 tbsp) olive oil 5ml (1 tsp) basil 225g fresh spinach fusilli (pasta twists) 600ml (1 pint) boiling water

/2 pint) cheese sauce (see page 96)

300ml ( 100g cheddar cheese, grated

Serves 4 - 6

225g chorizo sausage, thickly sliced 250g cooked chicken, cubed 225g onion, thickly sliced 225g dried white, long grain rice 30ml (2 tbsp) vegetable oil 900ml (11/2 pint) hot vegetable stock 400g canned, chopped tomatoes 5ml (1 tsp) cayenne pepper 5ml (1 tsp) cumin 5ml (1 tsp) paprika 5ml (1 tsp) tabasco sauce 1 red pepper, cut into chunks 1 green pepper, cut into chunks 150g canned sweetcorn, drained 100g frozen peas 250g prawns, cooked and peeled

TUNA PASTA BAKE

1 Place aubergine cubes, tuna, oil and herbs in a bowl, mix well.

Cook on 100% for 3 minutes.

2 Pour the cheese sauce into the tuna mixture and add the

pasta, mix well.

3 Place in a 2.5 litre (4 pint) casserole dish and cover with

grated cheese. Place on low rack and cook on DUAL CONVECTION, 220ºC, 70% for 15 minutes.

JAMBALAYA

1 Place the sausage, chicken, onion, rice and oil into a 3.5 litre

(approx. 6 pint) casserole dish, mix well

2 Cook on 100% for 4 minutes stirring halfway through

cooking.

3 Add the stock, tomatoes, spices and tobasco sauce, mix

thoroughly.

4 Place on the low rack and cook on DUAL CONVECTION,

200ºC, 70% for 15 minutes, stir halfway through cooking. 5 Stir in the peppers, sweetcorn, peas and prawns. 6 Place on the low rack and cook on DUAL CONVECTION,

200ºC, 70% for 10 minutes, stir halfway through cooking.

Serves 4

225g dried tortellini (cheese or meat) 600ml (1 pint) boiling water 30ml (2 tbsp) olive oil 450g courgette, sliced 400g canned, chopped tomatoes 2 cloves garlic, crushed (see tip, page 67) salt and pepper to taste 15ml (1 tbsp) fresh basil, chopped 50g parmesan cheese, grated

1 Place Tortellini in a large bowl, add boiling water. Cook on 70% for 10 - 12 minutes until tender. Drain. 2 Place oil in a separate bowl, stir in courgette and garlic. Cook

on 100% for 4 minutes, stir twice. 3 Add tomatoes and basil, mix well. Season. Cook on 100% for 3 minutes. 4 Stir courgette mixture into pasta. Heat on 70% for 5 minutes.

Sprinkle with cheese to serve.

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TORTELLINI WITH COURGETTES

RECIPES

Serves 4

30ml (2 tbsp) olive oil 125g onion, finely chopped 1 stick celery, finely sliced 1 green pepper, seeded and sliced 1 red pepper, seeded and sliced 225g beef fillet, thinly sliced into 5cm (2") strips

/2 tsp) cayenne pepper

2.5ml ( 5ml (1 tsp) ground cumin grated rind of 1 lemon 75g sweetcorn 225g dried white, long grain rice 600ml (1 pint) hot beef stock salt and pepper to taste

Serves 4

150g cauliflower, cut into small florets 225g red onion, sliced 200g carrot, sliced 150g celery, sliced 15ml (1 tbsp) vegetable oil 225g dried white, long grain rice 900ml (11/2 pints) hot vegetable stock 150g broccoli, cut into small florets 300ml (1/2 pint) cheese sauce 75g mature cheddar cheese, grated

BEEF RISOTTO

1 Place the oil, onion, celery, red and green pepper in a large

bowl, mix well. Heat on 100% for 2 minutes. Stir in the beef and cook on 100% for 5 - 6 minutes, stir halfway through cooking.

2 Stir in the remaining ingredients and cook on 70% for 20

minutes until the rice is tender and all the beef stock has been absorbed, stir 2 - 3 times during cooking.

VEGETABLE RICE GRATIN

1 Place the cauliflower, onion, carrot, celery and oil in a 3.5

litre (approx. 6 pint) casserole dish and cook on 100% for 3

minutes. 2 Add the rice and stock, stir well, place on the low rack. 3 Cook on DUAL CONVECTION, 200ºC, 70% for 15 minutes,

stir once during cooking. 4 Stir in the broccoli and cook on DUAL CONVECTION,

200ºC, 70% for a further 5 minutes. 5 Pour the cheese sauce over the rice mixture. Do not stir. Sprinkle the cheese on top. 6 Place on the low rack and cook on DUAL GRILL, 10% for 10

minutes.

Serves 4

225g dried fettuccine 600ml (1 pint) boiling water 225g button mushroom, halved 75g onion, finely chopped 4 rashers bacon, chopped 25g margarine 300ml (1/2 pint) single cream 1 egg (medium), beaten 15ml (1 tbsp) fresh oregano, chopped salt and pepper to taste

1 Place the Fettuccine in a large bowl. Add the boiling water

and cook on 70% for 10 - 12 minutes until the pasta is

tender, drain. 2 Place the mushroom, onion, bacon and margarine in a bowl.

Cook on 100% for 5 minutes. Stir well. 3 Beat the cream, egg and oregano together, add the mushroom

mixture and season with salt and pepper. 4 Pour the sauce over the fettuccine, mix together, and heat on

100% for 5 minutes, stir twice during cooking.

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FETTUCCINE CARBONARA

RECIPES

Serves 4 - 6

900g red skinned potato, unpeeled & washed 150g red onion, coarsely chopped 50g vegetable oil 30ml (2 tbsp) fresh rosemary, chopped 4 cloves garlic, finely chopped (see tip, page 67) salt & pepper to taste 50g parmesan cheese freshly grated or shredded

Serves 4

4 beef tomatoes 125g dried white, long grain rice, cooked 50g cooked ham, chopped 50g peas 15ml (1 tbsp) fresh oregano, chopped salt and pepper to taste 75g mozzarella cheese, chopped 15ml (1 tbsp) fresh oregano, chopped to garnish

PARMESAN POTATOES

1 Preheat the oven to CONVECTION 250ºC. 2 Cut the potato into approx. 3cm pieces. Put the potato, onion, oil, rosemary, garlic, salt and pepper in

a large bowl and stir to coat.

3 Turn out into a greased 25cm (10”) flan dish and arrange in a

single layer.

4 Place on the low rack and cook on DUAL CONVECTION,

250ºC, 30% for 25 minutes. 5 Turn the potatoes over and sprinkle with the cheese. 6 Return to the oven and cook on DUAL CONVECTION,

250ºC, 30% for a further 10 minutes.

STUFFED TOMATOES

1 Slice the top off each tomato and scoop out the flesh into a

bowl, stir in the rice, ham, peas, oregano, salt and pepper. 2 Fill each tomato shell with the rice mixture and place in

a large flan dish. Sprinkle generously with the mozzarella

cheese and oregano. 3 Place the on the low rack, cook on DUAL GRILL, 50% for

10 minutes until the tomatoes are tender and the cheese is

brown and crispy.

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RECIPES

Serves 4 - 6

450g potato, grated 125g cheddar cheese, grated 75g fresh wholemeal breadcrumbs 150g courgette, sliced 100g carrot, grated 100g celery, sliced 2 eggs (medium), beaten

150ml (

/4 pint) milk 100g courgette, sliced 75g cheddar cheese, grated to sprinkle

Serves 4

15ml (1 tbsp) sunflower oil 1 clove garlic, crushed (see tip, page 67) 2 medium carrots, cut into strips 150g baby sweetcorn 100g button mushroom, halved 100g beansprout 100g mange-tout 1 red pepper, seeded and sliced 1 yellow pepper, seeded and sliced 6 spring onions, chopped 100g canned water chestnuts, sliced 2 sticks celery, sliced 225g canned pineapple chunks 300g cabbage, shredded 1 quantity of sweet & sour sauce (see page 97)

VEGETABLE LAYERED LOAF

1 Combine the potato, cheese and breadcrumbs in a bowl.

(Ensure all of the water is squeezed out of the grated potato.)

2 Line the base of a greased 1.5 litre loaf dish with half of the

potato mixture. Place a layer of courgettes on top of the mixture, followed by a layer of carrot, then a layer of celery. Add the remaining potato mixture and pour over the egg and milk. Finally, arrange slices of courgette over the top and sprinkle with cheese.

3 Place on the low rack and bake on DUAL CONVECTION,

190ºC, 50% for 25 minutes.

SWEET & SOUR VEGETABLES

1 Place the oil, garlic, carrot and sweetcorn in a large bowl and

mix well. Cover and cook on 100% for 4 - 5 minutes.

2 Stir in the mushroom, beansprout, mange-tout, red and

yellow pepper, spring onion, chestnuts, celery, pineapple and cabbage.

3 Cover and cook on 100% for 4 minutes until the vegetables

are tender.

4 Add sweet and sour sauce, stir and cook on 100% for 4 minutes.

Serves 4 - 6

100g vegetable oil 5ml (1 tsp) paprika 5ml (1 tsp) english mustard powder 5ml (1 tsp) ground cumin 10ml (2 tsp) fennel seeds 2 garlic cloves, finely chopped 15ml (1 tbsp) ginger purée salt and pepper to taste 900g potato unpeeled and washed, cut into approx. 3cm pieces

1 Preheat the oven to CONVECTION 250ºC. 2 Place the oil, paprika, mustard, cumin, fennel seeds, garlic,

ginger and seasoning in a bowl and mix well. Add the potato, stir to coat with the spices.

3 Turn out into a 25cm (10”) flan dish and arrange in a single

layer.

4 Place on the low rack and cook on DUAL CONVECTION,

250ºC, 30% for 35 minutes.

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SPICY POTATOES

RECIPES

Serves 6 - 8

45ml (3 tbsp) vegetable oil 450g carrot, sliced 450g swede, diced 350g celery, sliced 225g onion, sliced 100g parsnip, sliced 100g leek, sliced 150g pearl barley 100g butternut squash 100g turnip 1200ml (2 pints) hot vegetable stock DUMPLINGS: 150g self raising flour 5ml (1 tsp) mustard powder 35g margarine 30ml (2 tbsp) parmesan cheese, grated 30ml (2 tbsp) parsley, chopped 75ml (3 fl.oz) milk

Microwave Tip: Improving smells in the oven

Place half a lemon in a bowl, add 300ml (1/2 pint) water and heat on 100% for 10 - 12 minutes. Wipe the oven using a dry cloth.

1 Place the oil, carrot, swede, celery and onion in a 3.5 litre

(approx. 6 pint) casserole dish, mix well and cook on 100%

for 5 minutes. 2 Add remaining ingredients, mix well. 3 Cook on 70% for 45 minutes, stirring every 15 minutes. 4 To prepare the dumplings, mix the flour and mustard in a

bowl, rub in the margarine and stir in the parmesan and

parsley. Add the milk to form a firm dough. 5 Divide dough into 8 equal sized pieces and roll into balls. 6 Add dumplings to the casserole after 30 minutes of cooking. 7 Turn the dumplings over after 10 minutes of cooking.

VEGETABLE PIZZA

VEGETABLE CASSEROLE & DUMPLINGS

Serves 4

1 x 150g ready made pizza base (approx. 9”) tomato pizza topping, to cover base 75g courgette, sliced 50g aubergine, diced 50g baby sweetcorn, sliced 25g broccoli florets 50g yellow pepper, sliced 100g mozzarella cheese, grated

1 Place the pizza base in a 25cm (10”) flan dish. 2 Spread the pizza topping over the base. 3 Preheat the oven to CONVECTION 250ºC. 4 Arrange the vegetables over the topping, then sprinkle with

the cheese. 5 Place on the low rack and cook on DUAL CONVECTION,

250ºC, 30% for 10 minutes.

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RECIPES

Microwave Tip: Softening avocados

Pierce an unpeeled avocado in several places. Place on the turntable and heat on 100% for 1 minute. Allow to cool before peeling.

Serves 6 - 8

BASE: 50g margarine 15ml (1 tbsp) golden syrup 225g ginger or digestive biscuits, crushed FILLING: 50g margarine 50g caster sugar 45ml (3 tbsp) clear honey (see tip, page 94) 2 eggs (medium), beaten 450g cream cheese (see tip, page 89) 45ml (3 tbsp) milk 150ml (1/4 pint) single cream 15ml (1 tbsp) cornflour 5ml (1 tsp) vanilla essence TO DECORATE: Slices of fresh fruit, e.g. strawberry, kiwi fruit

BAKED CHEESECAKE

1 To prepare the base, place the margarine and syrup in a bowl,

heat on 70% for 2 minutes. Add the crushed biscuits, mix well. Spread the mixture evenly over the base of a greased 25cm (10”) flan dish. Set aside.

2 To prepare the filling, beat the margarine, sugar, honey, eggs

and cream cheese together until smooth. Mix in the milk, cream, cornflour and vanilla essence. 3 Pour the mixture into the biscuit base and spread evenly. 4 Place on the low rack and cook on DUAL CONVECTION

160ºC, 10% for 35 minutes. 5 Leave to cool in the refrigerator for 3 - 4 hours or overnight. 6 Decorate with fresh fruit to serve

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RECIPES

Serves 4

1500ml (21/2 pints) milk 200g pudding rice 75g caster sugar 50g margarine 5ml (1 tsp) ground nutmeg (optional)

Serves 6 - 8

BASE: 300g plain flour 100g caster sugar 150g margarine 1 egg (medium), beaten 15ml (1 tbsp) milk FILLING: 900ml (11/2 pints) milk 175g caster sugar 8 eggs (medium) 10ml (2 tsp) nutmeg, grated

Serves 4 - 6

225g self raising flour 100g shredded suet 150ml (1/4 pint) hot water 175g strawberry jam 1 egg, beaten to glaze

RICE PUDDING

1 Place the milk in a 2.5 litre (approx. 4 pint) casserole dish.

Heat on 100% for 8 minutes. Stir in the rice, sugar and margarine, heat on 100% for 5 minutes.

2 Place on the low rack, cook on DUAL CONVECTION,

180ºC, 30% for 45 - 50 minutes. Stir 3 times during cooking and again at the end of cooking.

3 Sprinkle with ground nutmeg to serve.

EGG CUSTARD

1 To prepare the base, combine the flour and sugar in a large

bowl.

2 Add the margarine and rub in until the mixture resembles

fine breadcrumbs.

3 Mix the egg and milk together and pour into the flour, mix to

form a soft dough.

4 Roll out on a floured surface until large enough to cover the

base of a greased, deep, 24cm square glass dish.

5 To prepare the filling, pour the milk into a bowl and warm on

100% for 3 minutes.

6 Whisk in the sugar and eggs then strain the mixture into the

pastry base. Sprinkle with nutmeg.

7 Place on the low rack and cook on DUAL CONVECTION,

180ºC, 30% for 35 minutes.

JAM ROLY POLY

1 Combine flour and suet with enough hot water to form a

soft dough.

2 Roll out to give a rectangle 23cm x 40cm, approximately

3 Spread jam evenly over the surface and roll up lengthways,

4 Place on the low rack and bake on DUAL CONVECTION,

Serve with custard, see tip, page 86.

6mm (

/4") thick.

place seam side down in a greased 0.75 litre (11/4 pint) loaf dish. Glaze with the egg.

200ºC, 30% for 15 minutes until firm to the touch.

Microwave Tip: Ripening cheese

Place 100g cheese (e.g. Camembert or Brie) on a plate and heat on 50% for 20 - 30 seconds.

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RECIPES

Serves 6 - 8

50g margarine 150g brown sugar 15ml (1 tbsp) instant coffee powder 3 eggs (medium) 300g milk chocolate, broken in pieces 25g plain flour 100g chopped pecan nuts 225g shortcrust pastry

7.5ml (1

/2 tsp) rum extract

284ml whipping cream, whipped

Serves 4 - 6

FILLING: 225g raspberry, fresh or frozen 2 eating apples, peeled and thinly sliced 50g brown sugar 15ml (1 tbsp) Crème de Cassis (optional) CRUMBLE: 75g margarine 125g plain flour 100g ground almonds 75g caster sugar 50g toasted flaked almonds, to decorate

COFFEE & CHOCOLATE TORTE

1 In a large bowl, beat together the margarine, sugar and coffee

until blended. Gradually add the eggs, beating well after each

addition. 2 Place the chocolate in a small bowl and heat on 50% for 2 to

3 minutes until melted, stir 2 - 3 times. 3 Mix the chocolate, flour and pecan nuts into the coffee

mixture until smooth. 4 Line a greased 20cm (8”) flan dish with the pastry, spoon the

filling into the pastry base. 5 Place on the low rack and cook on DUAL CONVECTION,

180ºC, 30% for 20 minutes. 6 Fold the rum extract into the whipped cream and serve with

the Torte .

RASPBERRY, APPLE & ALMOND CRUMBLE

1 Place raspberry, apple, sugar and crème de cassis in a 1.5 litre

/2 pint) casserole dish, mix well. 2 Heat on 100% for 8 minutes, stir every minute. Put to one side whilst preparing crumble. 3 Rub the margarine into the flour until mixture resembles fine

breadcrumbs, stir in the ground almonds and caster sugar. 4 Spoon the crumble evenly on top of the fruit. 5 Place on the low rack, cook on DUAL GRILL, 30% for 6 - 8

minutes.

Top with toasted flaked almonds to serve.

Serves 4 - 6

450ml (3/4 pint) milk 150ml (1/4 pint) double cream 6 eggs (medium), beaten 100g demerara sugar

2.5ml (1/2 tsp) grated nutmeg 175g mixed dried fruit 50g walnut, chopped 325g thick white sliced bread, buttered 25g demerara sugar to sprinkle

1 Mix milk, cream, eggs, sugar and nutmeg in a bowl. 2 In a separate bowl mix the dried fruit and walnut. 3 Preheat the oven to CONVECTION 200ºC. 4 Place a layer of bread, buttered side up on the bottom of a

greased 2.5 litre (approx. 4 pint) casserole dish. Sprinkle with the dried fruit mixture and add a little of

the milk mixture. Repeat this process for the remaining

ingredients, finishing with a layer of bread and reserving

enough milk mixture to cover. Sprinkle with demerara sugar. 5 Place on the low rack, bake on DUAL CONVECTION,

200ºC, 30% for 30 minutes until set, golden brown and crispy.

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BREAD & BUTTER PUDDING

RECIPES

Microwave Tip: Softening ice-cream

Place a 1 litre (13/4 pint) tub of frozen ice-cream on the turntable (lid removed). Heat on 50% for 11/2 - 2 minutes.

Microwave Tip: Making 300ml (1/2 pint) custard

Combine 15ml (1 tbsp) custard powder, 15ml (1 tbsp) sugar and 300ml (1/2 pint) milk. Cook on 100% for 3 - 4 minutes, stir every minute until thick.

Serves 6

125g dried fig, roughly chopped 125g dried apricot, roughly chopped 100g raisin 100g currant 60ml (4 tbsp) brandy 75g self raising flour

2.5ml (1/2 tsp) allspice

2.5ml (1/2 tsp) grated nutmeg

2.5ml (1/2 tsp) ground cinnamon 50g fresh breadcrumbs 75g shredded suet 100g soft brown sugar 50g blanched almond, roughly chopped grated rind of 1 medium orange grated rind of 1 medium lemon 1 eating apple, grated 30ml (2 tbsp) black treacle 1 egg (medium), beaten

FIGGY PUDDING

1 Place fig, apricot, raisin, currant, and brandy in a large bowl,

mix well. Leave for 2 hours.

2 Place the flour, spices, breadcrumbs, suet, sugar, almond,

orange and lemon rind and apple in a bowl, mix well. Stir into the dried fruit mixture along with the treacle and beaten egg.

3 Grease 1.2 litre (2 pint) pudding basin and line the base with

a circle of grease proof paper. Spoon in the pudding mixture, smooth the surface and cover with cling film and pierce.

4 Cook on 50% for 18 minutes until firm to the touch.

Microwave Tip: Reheating Christmas pudding

Place a 500g pudding in a shallow flan dish. Cover and heat on 70% for 3 - 4 minutes.

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RECIPES

Serves 6 - 8

500g shortcrust pastry FILLING: 100g caster sugar 50g plain flour 5ml (1 tsp) ground cinnamon 900g canned pear, sliced 15ml (1 tbsp) margarine TOPPING: 100g margarine 150g brown sugar 5ml (1 tsp) ground cinnamon 45ml (3 tbsp) single cream 100g pecan nuts

PEAR & PRALINE PIE

1 Roll out 300g of pastry large enough to line the base of a

greased 25cm (10”) flan dish. Roll out 200g of pastry large

enough to make a lid. 2 Preheat the oven to CONVECTION 230ºC. 3 In a large bowl, combine the caster sugar, flour and cinnamon.

Add the pear slices and toss gently to coat. 4 Turn the pear mixture into the pastry case, cover with the

pastry lid and crimp the edges. Do not glaze. 5 Place on the low rack and cook on DUAL CONVECTION,

230ºC, 10% for 25 minutes. 6 When the pie is cooked leave to cool slightly whilst making

the topping. 7 In a medium bowl add the margarine, brown sugar, cinnamon

and cream. Cook on 70% for 5 minutes, stir twice. 8 Beat the topping for approximately 1 minute until just warm,

then pour over the pie. Sprinkle pecan nuts over the topping,

leave to cool before serving.

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RECIPES

Serves 12

BASE: 175g margarine 175g caster sugar 5ml (1 tsp) vanilla essence 3 eggs (medium), beaten 75g plain flour 50g cocoa powder

2.5ml (

/4 tsp) baking powder 50g walnut, chopped 100g milk chocolate drops TOPPING: 200g white chocolate, finely chopped fudge pieces, finely chopped

Serves 8 - 10

100g sultana 125g date, stoned and chopped 100g prune, chopped 125g dried fig, chopped 100g dried apricot, chopped 100g glacé ginger, chopped 100g glacé cherry, halved 60ml (4 tbsp) orange marmalade 90ml (6 tbsp) brandy or sherry 225g margarine 175g soft brown sugar 4 eggs (medium), beaten 225g self raising flour 100g ground almond 5ml (1 tsp) mixed spice

2.5ml (1/2 tsp) nutmeg

2.5ml (1/2 tsp) cinnamon

2.5ml (1/2 tsp) vanilla essence

BROWNIE PIZZA

1 Mix the margarine, sugar, essence and eggs together until

smooth.

2 Stir in the remaining ingredients except for the chocolate

drops.

3 Spoon the mixture into a greased and lined 25cm (10”) flan

dish.

4 Sprinkle the chocolate drops approx. 2.5cm (1”) in width

around the edge of the mixture.

5 Place on the low rack and cook on DUAL CONVECTION,

180ºC, 10% for 20 minutes.

6 Remove the brownie from the oven and immediately sprinkle

the white chocolate drops over the centre.

7 Stand for 5 minutes until the chocolate has melted then

spread to edge of the milk chocolate drops.

Sprinkle the fudge pieces over the white chocolate centre.

CHRISTMAS CAKE

1 Place sultana, date, prune, fig, apricot, ginger and cherry in

a large bowl. Add orange marmalade and brandy or sherry, mix well.

Leave overnight to marinade.

2 Grease and line a 20cm (8"), loose bottomed cake tin with

greaseproof paper.

3 Cream the margarine and sugar in a large bowl, beat in the

eggs. Fold in the flour and ground almond until well mixed.

4 Add the fruit mixture along with the spices and vanilla

essence, mix well. 5 Spoon the mixture into the prepared tin, smooth the surface. 6 Place on the low rack, bake on DUAL CONVECTION,

160ºC, 10% for 60 minutes until brown, firm and a skewer

comes out clean.

Microwave Tip: More juice from oranges & lemons

Cut fruit in half and pierce lightly with a fork. Place in a shallow flan dish, cut side down. Heat on 100% for 2 minutes.

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RECIPES

Serves 8 - 12 (1.1kg)

150ml (1/4 pint) sunflower oil 225g soft brown sugar 3 eggs (medium), beaten 225g self raising flour 5ml (1 tsp) bicarbonate of soda 10ml (2 tsp) cinnamon 300g carrot, grated 125g walnut, roughly chopped ICING: 225g cream cheese (see tip below) grated rind of 1 lemon 5ml (1 tsp) lemon juice (see tip, page 88) 30ml (2 tbsp) icing sugar 25g walnuts, finely chopped to sprinkle

1 Combine the oil, sugar and eggs. Stir in the flour, bicarbonate

of soda and cinnamon. Add the carrot and walnut, mix well. 2 Grease and line a 20cm (8") cake dish with greaseproof

paper, pour in the cake mixture. 3 Place on the low rack and cook, using sequence programming,

on DUAL CONVECTION, 180ºC, 30% for 21 minutes

40 seconds then CONVECTION 180ºC for 1 minute 30

seconds until firm to the touch and a skewer comes out

clean. Allow to cool before decorating. 4 To prepare icing, combine cream cheese, lemon rind, lemon

juice and icing sugar until smooth. Spread on top of the cake, sprinkle with walnuts.

CARROT & COURGETTE CAKE: Substitute 150g of the carrot with 150g of grated courgette.

MOIST CARROT CAKE

Add with the carrot and walnut in stage 1.

Microwave Tip: Softening cream cheese

Place 225g cream cheese on a plate. Heat on 30% for 1 minute until soft.

Microwave Tip: Softening hard sugar

Place sugar in a bowl, sprinkle lightly with water and heat on 100% for 1 minute.

VARIATION: BUTTERFLYBUNS: Place 10ml (2 tsp) of cake mixture into 20 bun case in bun trays.

Bake in preheated oven on CONVECTION 180ºC for 23 - 24 minutes. Rotate the trays 180º after half the cooking time and continue cooking until firm. When cool, scoope a teaspoon of sponge from the centre of each bun, fill the hollow

with buttercream. Cut each teaspoonful of sponge in half and position the “wings” in the buttercream.

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RECIPES

Makes 16 squares

150g smooth peanut butter 100g margarine 250g clear honey (see tip, page 94) 2 eggs (medium) 100g dried fig, chopped 75g digestive biscuit, broken into pieces 50g wholemeal self raising flour

Serves 8 (900g)

175g margarine 175g caster sugar 3 eggs (medium) 175g plain flour 5ml (1 tsp) baking powder 100g glacé cherry, quartered 75g ground almond 5ml (1 tsp) almond essence 15ml (1 tbsp) milk

PEANUT BUTTER SQUARES

1 In a medium sized bowl combine all the ingredients in the

order given. 2 Preheat the oven to CONVECTION 180ºC. 3 Spread the mixture into a greased and lined 23cm (9”)

square baking tin. 4 Place on the low rack and cook on DUAL CONVECTION,

180ºC, 10% for 20 minutes. 5 Leave to cool, then cut into 16 squares to serve.

CHERRY & ALMOND CAKE

1 Cream the margarine and sugar together until light and fluffy

then beat in the eggs one at a time. 2 Fold in flour and baking powder, stir in cherry, ground

almond, almond essence and milk. 3 Grease and line the base of an 18cm (7") cake dish with

greaseproof paper. Spoon in the cake mixture and smooth

the surface. 4 Place on the low rack and cook using sequence programming,

DUAL CONVECTION, 180ºC, 30% for 18 minutes then

CONVECTION 180ºC for 3 minutes until golden and a

skewer comes out clean.

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RECIPES

Serves 8 (800g)

100g margarine 100g caster sugar 3 eggs (medium), beaten 100g plain flour 75g ground almond 175g mixed dried fruit DECORATE: 50g marzipan (see tip below) 25g glacé cherry, halved 25g walnut halves

Microwave Tip: Softening hard marzipan

Remove marzipan from packaging, place on turntable and heat on 100% for 30 seconds.

Microwave Tip: Melting chocolate

Break 50g chocolate into small pieces and place in a bowl. Heat on 100% for 2 minutes, stir every 30 seconds until evenly melted.

1 Cream the margarine and sugar until light and fluffy, beat in

the eggs. Fold in the flour, ground almond and fruit until well combined.

2 Spoon the cake mixture into a greased and lined 18cm (7")

cake dish, smooth the surface.

3 Roll out the marzipan into an 18cm (7”) circle and cut into

8 equal strips, place 4 strips 2cm ( cake and place the remaining strips on top in the opposite direction to create a lattice effect.

4 Place cherry and walnut halves alternately in each of the

empty squares created by the pattern.

5 Place on the low rack and cook using sequence programming,

DUAL CONVECTION, 180ºC, 30% for 16 minutes then CONVECTION 180ºC for 3 minutes 45 seconds until golden and firm.

PARKIN

LATTICE CAKE

Serves 8 - 12 (1.4kg)

225g medium oatmeal 225g self raising flour 10ml (2 tsp) ground ginger 225g margarine 225g brown sugar 100g golden syrup 125g black treacle 300ml (1/2 pint) milk

1 Place oatmeal, flour and ginger in a bowl, mix well. 2 Place the margarine, sugar, syrup, treacle and milk in a large

bowl, heat on 100% for 5 minutes, stir every minute. Stir in flour mixture, mix well.

3 Grease and line the base of a deep, square 20cm (8") dish

with greaseproof paper, pour in parkin mixture.

4 Place on low rack and bake on DUAL CONVECTION,

180ºC, 30% for 27 minutes until well risen and a skewer comes out clean.

/4") apart on top of the

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RECIPES

Makes 9 squares

125g margarine 50g set honey 50g soft brown sugar 1 egg (medium) grated rind and juice of 1 lemon (see tip, page 88) 175g self raising flour 30ml (2 tbsp) milk TOPPING: 15ml (1 tbsp) lemon juice (see tip, page 88) 15ml (1 tbsp) clear honey (see tip, page 94) demerara sugar to sprinkle

Serves 8

175g margarine 175g caster sugar 3 eggs (medium) 175g self raising flour grated rind of 1 orange 50g plain or milk chocolate, broken into pieces

HONEY & LEMON SQUARES

1 Grease and line the base of a square 23cm (9") dish with

greaseproof paper. 2 Cream the margarine, honey and sugar until light and fluffy.

Beat in egg and lemon rind, stir in lemon juice, flour and milk. 3 Spoon mixture into the prepared dish. Place on the low rack and bake on DUAL CONVECTION,

200ºC, 50% for 10 minutes until firm to the touch. Cool

before turning out. 4 To prepare topping, place lemon juice and honey in a bowl,

mix well. Heat on 100% for 1 minute. Brush over the cake, sprinkle with sugar and cut into 9

squares.

CHOCOLATE ORANGE CAKE

1 Grease and line the base of a 20cm (8") cake dish with

greaseproof paper. 2 Cream margarine and sugar, beat in eggs. Fold in flour. Place half the mixture in a separate bowl, stir the orange rind

into one bowl. Heat chocolate on 100% for 2 minutes, stir

every 30 seconds until melted. Stir chocolate into the other

bowl. Place alternate spoonfuls of the two mixtures into

prepared dish. 3 Use a skewer to swirl mixture creating a marbled effect,

smooth the surface. 4 Cook on 100% for 6 minutes until a skewer comes out clean.

Allow to cool before turning out.

Serves 8 - 10

225g self raising flour 100g light soft brown sugar 100g margarine, melted 3 ripe bananas, mashed 2 eggs (medium), beaten 45ml (3 tbsp) milk 5ml (1 tsp) mixed spice STREUSEL TOPPING: 25g plain flour 15ml (1 tbsp) caster sugar 15 ml (1 tbsp) soft brown sugar 25g margarine 25g walnut, chopped

1 Combine all the loaf ingredients in a large bowl. Spoon the mixture into a greased and lined 1.5 litre (2

pint) glass loaf dish. 2 To prepare the topping, mix the flour and sugars together in

a small bowl. 3 Cut in the margarine with a knife until the mixture resembles

coarse crumbs. Stir in the walnut. 4 Sprinkle the topping over the loaf mixture. 5 Place on the low rack and cook on DUAL CONVECTION,

200ºC, 30% for 30 minutes.

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BANANA STREUSEL LOAF

RECIPES

Serves 8

100g margarine 200g plain chocolate, broken into pieces 30ml (2 tbsp) golden syrup 300g digestive biscuit, crushed 75g mixed glace fruit, chopped

Makes 10 pieces

175g margarine 100g demerera sugar 175g golden syrup 275g jumbo oats

BELGIAN BISCUIT CAKE

1 Place the margarine, chocolate and syrup in a medium bowl

and heat on 50% for 2 - 3 minutes, stirring every minute, until

just melted. 2 Add the crushed biscuit and fruit, mix well. 3 Place the mixture into a greased 20cm (8”) flan dish and

spread evenly. 4 Chill in a refrigerator for 3 - 4 hours or overnight. 5 Cut into squares to serve.

RICH FLAPJACK

1 Place the margarine, sugar and syrup in a large bowl, heat on

100% for 3 - 4 minutes, stir every minute until melted, add

the oats, mix well. 2 Spoon mixture into a well greased 25cm (10") flan dish,

smooth the surface. 3 Place on the low rack, cook on DUAL CONVECTION,

180ºC 10% for 18 minutes until golden brown. 4 After cooking, loosen flapjack around the rim and slice into

10 pieces. Leave to cool in the dish for approx. 2 hours.

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RECIPES

Serves 8 - 12 (1.3kg)

340g margarine 340g caster sugar

7.5ml (1

/2 tsp) vanilla essence 6 eggs (medium), beaten 150g plain flour 75g cocoa powder

2.5ml (1/2 tsp) baking powder 100g walnut, roughly chopped

Microwave Tip: Softening crystalised honey

Place 100g honey in a bowl. Heat on 100% for 1 minute until runny.

1 Combine the margarine, sugar, vanilla essence and eggs

together until smooth. 2 Stir in the remaining ingredients. 3 Grease and line the base of a deep, square 20cm ( 8") dish

with greaseproof paper, spoon in the brownie mixture and

smooth the surface. 4 Place on the low rack and bake on DUAL CONVECTION,

180°C, 30% for 25 minutes until a skewer comes out clean.

LINZER BAKERIES

CHOCOLATE BROWNIES

Makes 70 cookies

280 g Flour 210 g Butter 100 g Sugar 100 g Almonds, with peel, powdered 1 Egg yolk 25 ml Lemon juice (½ lemon) Some cinnamon

1 Knead all ingredients into a short crust dough, place in cool area for 2 Preheat the oven to CONVECTION 200°C 3 Roll the dough to about 3 mm thickness, cut out round

shapes of about 5 cm diameter. Place 12 cookies on a round

baking pan diameter 30cm (12") covered with greaseproof

paper. 4 Place on the low rack and bake on CONVECTION 200°C

for 8-10 minutes. 5 Allow to cool and remove from the greaseproof paper only

when cookies are completely dry. 6 Prepare the next 12 cookies and bake and so on.

/2 hour.

These cookies are very decorative, if you dip one half of each cookie into melted semi-sweet chocolate.

Microwave Tip: Freshening bread

Place 100g bread on the turntable and heat on 100% for 30 seconds.

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RECIPES

Serves 4

275g potato, cooked and mashed 275g self raising flour 100g mature cheddar cheese, grated 5ml (1 tsp) salt 5ml (1 tsp) mixed dried herbs (see tip, page 63) 2 cloves garlic, crushed (see tip, page 67) 10ml (2 tsp) whole grain mustard 1 egg (medium), beaten 75ml (5 tbsp) milk 1 egg (medium), beaten to glaze 5ml (1 tsp) fresh parsley, chopped to sprinkle

Serves 4

175g wholemeal self raising flour 100g medium oatmeal

2.5ml (1/2 tsp) salt 5ml (1 tsp) bicarbonate of soda 25g margarine 120ml (8 tbsp) natural yoghurt 90ml (6 tbsp) milk 1 egg (medium), beaten to glaze

POTATO BREAD

1 Place the potato, flour, cheese, salt, herbs, garlic and mustard

in a large bowl, mix well. 2 Add the egg and milk, mix to form a soft dough. Knead the dough into a round shape approx. 20cm (8") in

diameter. Place in a 25cm (10") flan dish, brush with egg to

glaze, sprinkle with parsley. 3 Place on the low rack, and bake on DUAL CONVECTION,

220ºC, 30% for 20 minutes until golden.

Serve with soup, cheese or salad.

SODA BREAD

1 Combine flour, oatmeal, salt, bicarbonate of soda in a large

bowl. Rub in the margarine. 2 Add the yoghurt and milk, mix to form a soft but not sticky

dough. 3 Knead lightly into a round shape approx. 20cm (8") in

diameter. Place in a greased 25cm (10") flan dish. 4 Preheat the oven to CONVECTION 220ºC. 5 Use a knife to mark into 8 wedges, cut only halfway through

dough. Glaze surface with egg, sprinkle with sesame seeds. 6 Place on the low rack, bake on DUAL CONVECTION,

200ºC, 10% for 15 minutes until golden.

Serve with cheese and a salad.

Serves 6 - 8

175g date, chopped 150ml (1/4 pint) boiling water 225g plain flour 125g wholemeal flour 125g caster sugar

2.5ml (1/2 tsp) salt

2.5ml (1/2 tsp) bicarbonate of soda 100g margarine 125g walnut, roughly chopped 150ml (1/4 pint) milk 1 egg (medium), beaten

Microwave Tip: Drying breadcrumbs

Spread 100g fresh breadcrumbs evenly over a large plate. Heat on 100% for 2 - 3 minutes, stir every minute until crispy.

1 Place date in a large bowl, add the boiling water, leave aside

to cool. 2 Place flours, sugar, salt and bicarbonate of soda in a bowl,

mix well. Rub in margarine until mixture resembles fine

breadcrumbs, stir in walnut. 3 Add the date mixture, milk and egg, mix well. 4 Grease and line, with greaseproof paper, the base of a 1.5

Spoon in mixture and smooth the surface. 5 Preheat the oven to CONVECTION 200ºC. 6 Place on the low rack, bake on DUAL CONVECTION,

Serve sliced, spread generously with butter.

litre (2

/2 pint) loaf dish.

200ºC, 50% for 20 minutes until a skewer comes out clean.

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DATE & WALNUT BREAD

RECIPES

Makes 300ml (1/2 pint)

25g margarine 25g plain flour

300ml (

/2 pint) milk

salt and pepper to taste

1 Place the margarine in a bowl, heat on 100% for 40 seconds

until melted.

2 Stir in the flour, mix well for approx. 30 seconds and gradually

whisk in the milk. 3 Cook on 100% for 4 minutes, stir twice during cooking. Season with salt and pepper.

CHEESE SAUCE: Add 75g grated cheese and 5ml (1 tsp) mustard powder at Stage 2.

WHITE SAUCE

Serve with vegetables or fish.

PARSLEY SAUCE: Stir 15 - 30ml (1 - 2 tbsp) fresh chopped parsley into the finished sauce.

Serve with fish.

ONION SAUCE: Stir 225g cooked onion, finely chopped, into finished sauce.

Heat on 100% for 1 minute. Serve with meat or vegetables.

MUSHROOM SAUCE: Add 2 sliced spring onions and 50g chopped mushroom at the end of Stage 2.

Serve with meat.

SWEET WHITE SAUCE: Omit salt and pepper from the basic recipe. Add 50g caster sugar at Stage 2.

Serve with puddings as an alternative to custard. NOTE: To make 600ml (1 pint) of sauce, double the ingredients, follow stages 1 and 2 then

cook on 100% for 6 minutes.

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RECIPES

Makes 600ml (1 pint)

125g onion, finely chopped 1 green pepper, finely chopped 2 cloves garlic, crushed (see tip, page 67) 30g margarine 30g plain flour 30ml (2 tbsp) white wine vinegar 30ml (2 tbsp) soy sauce

300ml (

/2 pint) hot chicken stock

50g soft dark brown sugar

Makes 300ml (1/2 pint)

100g blue stilton cheese, finely chopped 300ml (1/2 pint) soured cream 150ml (1/4 pint) white wine 15ml (1 tbsp) cornflour blended with water 30ml (2 tbsp) fresh parsley, chopped salt and pepper to taste

Makes 600ml (1 pint)

3 rashers bacon, chopped (optional) 150g carrot, chopped 225g onion, chopped 2 cloves garlic, crushed (see tip, page 67) 800g canned, chopped tomatoes 300ml (1/2 pint) red wine 45 - 60ml (3 - 4 tbsp) medium chilli sauce 10ml (2 tsp) mustard powder 30ml (2 tbsp) tomato puree

SWEET & SOUR SAUCE

1 Place the onion, green pepper, garlic and margarine in a bowl,

mix well. Cook on 100% for 2 minutes.

2 Stir in the flour, gradually add the vinegar, soy sauce, stock

and sugar. Cook on 100% for 3 - 4 minutes, stir every minute until the mixture has thickened.

Blend in a food processor for a smoother sauce.

Serve with spare ribs (page 58).

BLUE CHEESE SAUCE

1 Place the cheese, cream, wine, cornflour and parsley in a

bowl, mix well. Season.

2 Heat on 100% for 8 minutes.

SPICY TOMATO SAUCE

1 Place bacon, carrot, onion and garlic in a large bowl, cover

and heat on 100% for 3 minutes.

2 Add all other ingredients to bacon mixture and mix well.

Cook on 70% for 35 minutes.

3 Blend in a food processor until smooth, return to bowl and

cook on 70% for 3 minutes.

Serve with Stuffed Tofu (page 68).

Makes 300ml (1/2 pint)

125g margarine 175g dark soft brown sugar 90ml (6 tbsp) double cream 50g walnut, finely chopped

1 Combine all ingredients in a bowl, heat on 70% for 4 - 5

minutes, stir every minute until sugar has dissolved and the mixture is thick and glossy.

Serve hot with ice-cream.

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TOFFEE & WALNUT SAUCE

RECIPES

Makes 150ml (1/4 pint)

50g plain or milk chocolate 30ml (2 tbsp) water 90ml (6 tbsp) evaporated milk 5ml (1 tsp) cornflour 5ml (1 tsp) caster sugar 5ml (1 tsp) vanilla essence

Microwave Tip: Toasting coconut

Spread 100g (4oz) desiccated coconut on a plate. Heat on 100% for 2 - 3 minutes, stir every minute.

1 Heat chocolate and water on 100% for 1 minute, stir after 30

seconds. Stir vigorously until melted. 2 Add evaporated milk, cornflour and sugar. Heat on 100% for 1 - 2 minutes, mix well. Finally, stir in the vanilla essence. Serve hot or cold with ice-cream, chocolate sponge.

CHOCOLATE FUDGE

CHOCOLATE SAUCE

Makes 675g

150g milk chocolate, broken into pieces 100g butter, melted 450g icing sugar 45ml (3 tbsp) milk

1 Place the chocolate in a bowl and heat on 100% for 2

minutes, stir every 30 seconds until melted. 2 Stir in butter, icing sugar and milk. Heat on 100% for 2 - 3 minutes, stir vigorously every minute

until the mixture is thick and glossy. 3 Pour into a greased, rectangular 20 x 15cm (8 x 6") dish, chill

to set before cutting.

STRAWBERRY JAM

Makes 675g

675g strawberry, washed and hulled 45ml (3 tbsp) lemon juice (see tip, page 88) 675g preserving sugar

1 Place strawberry and lemon juice in a very large bowl. 2 Heat on 100% for 4 minutes until strawberries have softened.

Add the sugar, mix well. 3 Cook on 70% for 35 - 40 minutes until setting point* is

reached, stir every 5 minutes. 4 Pour into hot, clean jars. Cover, seal and label.

VARIATION: Replace strawberries with raspberries for raspberry jam.

* Setting point:

To determine, place 5ml (1 tsp) jam onto a saucer. Chill. Move surface of jam with finger, if it wrinkles, setting point has been reached.

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Sharp R-959SLM-AA User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual