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Operating Instructions & Cookery Book
Microwave Oven
Model No:
NN-CT559W
NN-CT569M
NN-CT579S
NN-A574S
NN-A554W
NN-A524M
For domestic use only
Important safety instructions
Please read carefully and keep for future reference
1


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  • Page 1

    Operating Instructions & Cookery Book
    Microwave Oven

    Model No:
    NN-CT559W
    NN-CT569M
    NN-CT579S
    NN-A574S
    NN-A554W
    NN-A524M
    For domestic use only

    Important safety instructions
    Please read carefully and keep for future reference



  • Page 2

    Standard Conversion Chart
    Weight
    1/
    2

    oz



    15g

    1oz



    25g

    2oz



    50g

    3oz



    75g

    4oz



    100g

    5oz



    150g

    6oz



    175g

    7oz



    200g

    8oz



    225g

    9oz



    250g

    10oz



    275g

    11oz



    300g

    12oz



    350g

    13oz



    375g

    14oz



    400g

    15oz



    425g

    1lb/16oz –

    450g

    Capacity
    tsp

    1/
    2



    3ml

    1tsp



    5ml

    1tbsp



    15ml

    pt



    150ml

    pt



    300ml

    1/
    4
    1/
    2
    3/
    4

    pt



    450ml

    1pt



    600ml

    13/4pt



    1 litre

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

    Important Notice

    1000W

    The IEC (60705) power
    output (watts)

    E

    The heating category for
    small packs of food

    Microwave symbol
    Your oven is rated 1000 Watts (IEC). When using other
    cookbooks remember to adjust cooking times accordingly. The
    symbol above, which is displayed on your oven door, indicates
    the heating category for your oven when cooking or reheating
    convenience foods. Your oven is rated ʻEʼ, which is very efficient.
    It is therefore very important that you refer carefully to the packet
    instructions on convenience foods. Some packet instructions only
    display information for B or D rated ovens. We therefore provide
    additional guidelines for reheating on pages 47-55 of this book.
    ALWAYS check the progress of the food as it cooks or reheats by
    simply opening the door and after checking the progress of the
    foods press START to continue the cooking time.
    Failure to follow the instructions given in this Cookbook and
    Operating Instructions, may affect the recipe result and in
    some instances may be dangerous.



    COOKERY ADVICE LINE
    Customer Care Centre

    01344 862108
    08705 357357

    Selected Spares and Accessories: Order direct on line at www.panasonic.co.uk
    or by telephoning the Customer Care Centre number above.



  • Page 3

    Welcome to Panasonic microwave cooking
    Thank you for purchasing a Panasonic microwave oven.
    Even if this is not your first microwave oven, do please read the opening chapters of this
    cookbook to achieve perfect results every time.

    This microwave oven has the benefit of the Inverter System inside. This technology has been in
    use with microwave ovens in Japan for many years, improving the cooking performance of the
    oven. It also means that you benefit from having more space inside your oven, without taking up
    more room on your work surface.
    Microwaves leave most foods tastier and leave you with less washing up, but donʼt expect to
    become a perfect microwave cook overnight – some of the methods are very different to those
    used in conventional cooking.
    We hope you enjoy using your new oven but should you require any further help or explanation,
    phone our

    Cookery advice line 01344 862108

    or write to the address below.

    The Home Appliance Innovation Centre
    Panasonic Consumer Electronics U.K.
    Willoughby Road
    Bracknell
    Berks
    RG12 8FP
    or e-mail test.kitchen@panasonic.co.uk
    When writing, be sure to state your model number and daytime telephone number.

    Contents
    Safety information
    Unpacking your oven
    Placement of oven
    Caution
    Before using your oven
    Care and cleaning
    Maintenance
    Parts of your oven
    Important Information
    Microwaving principles
    General guidelines
    Containers to use
    Control panels
    Operating instructions
    • Microwaving/defrosting
    • Delay / Stand
    • Grilling
    • Convection cooking
    • Combination cooking
    Auto weight programs -

    2
    3
    3
    4
    4
    5
    6
    7-8
    9-11
    12
    13-17
    18-20
    21
    22-46
    23-29
    30
    31-32
    33-34
    34-41
    42-46

    Cooking
    and reheating guidelines
    Reheating charts
    Cooking charts
    Adapting recipes

    47-48
    49-55
    56-67
    68

    Recipes
    Soups and starters
    Fish
    Meat and poultry
    Pasta, rice & beans
    Cheese and egg dishes
    Vegetables/vegetarian
    Sauces
    Pastry
    Baking
    Desserts
    Baking guidelines
    Preserves
    Questions and answers
    Technical specification

    69-71
    72-75
    76-84
    85-87
    88-90
    91-96
    97-98
    99-100
    101-102
    102-104
    105-106
    107-108
    109
    110

    1



  • Page 4

    Important safety instructions
    Please read carefully and keep for future reference.
    This appliance is supplied with a moulded
    three pin mains plug for your safety and
    convenience. A 13 amp fuse is fitted in this
    plug. Should the fuse need to be replaced,
    please ensure that the replacement fuse has
    a rating of 13 amps and that it is approved
    by ASTA or BSI to BS1362. Check for the
    ASTA mark
    or the BSI mark
    on the
    body of the fuse.
    If the fuse cover is detachable, never use
    the plug with the cover omitted. If a
    replacement fuse cover is required,
    ensure it is the same
    colour as that visible on
    the pin face of the plug.
    A replacement fuse
    cover can be purchased
    from your local Panasonic Dealer.

    How to replace the fuse
    Open the fuse compartment with a
    screwdriver and replace the fuse.
    IF THE FITTED MOULDED PLUG IS
    UNSUITABLE FOR THE SOCKET OUTLET
    IN YOUR HOME THEN THE FUSE
    SHOULD BE REMOVED AND THE PLUG
    CUT OFF AND DISPOSED OF SAFELY
    AND AN APPROPRIATE ONE FITTED.
    THERE IS A DANGER OF SEVERE
    ELECTRICAL SHOCK IF THE CUT OFF
    PLUG IS INSERTED INTO ANY 13 AMP
    SOCKET.
    If a new plug is to be fitted, please observe
    the wiring code as shown opposite. If in any
    doubt, please consult a qualified electrician
    (For U.K. Models only).
    WARNING: THIS APPLIANCE MUST BE
    EARTHED.

    IMPORTANT: The wires in this mains lead
    are coloured in accordance with the following
    code: Green-and-yellow: Earth, Blue:
    Neutral, Brown: Live.
    As the colours of the wire in the mains lead
    of this appliance may not correspond with
    the coloured markings identifying the
    terminals in your plug, proceed as follows:
    The wire which is coloured GREEN-ANDYELLOW must be connected to the terminal
    in the plug which is marked with the letter E
    or by the Earth symbol
    or coloured
    GREEN or GREEN AND-YELLOW.
    The wire which is coloured BLUE must be
    connected to the terminal in the plug which
    is marked with the letter N or coloured
    BLACK.
    The wire which is coloured BROWN must be
    connected to the terminal in the plug which
    is marked with the letter L or coloured RED.
    When this oven is installed it should be easy
    to isolate the appliance from the electricity
    supply by pulling out the plug or operating a
    circuit breaker.

    Voltage & power
    The voltage used must be the same as
    specified on this microwave oven. Using a
    higher voltage than that which is specified
    is dangerous and may result in a fire or
    other type of accident causing damage.
    Do not immerse cord, plug or oven in water.
    Keep cord away from heated surfaces. Do
    not let cord hang over the edge of table or
    work top. Do not plug your oven in via an
    extension cable as this can be dangerous. It
    is important to plug the oven directly into a
    wall socket.
    The back of the appliance heats up during
    use. Do not allow the cord to be in contact
    with the back of the appliance or cabinet
    surface.

    2



  • Page 5

    Unpacking your oven
    1. Examine your oven
    Unpack oven, remove all packing material, and examine the oven for any damage such as
    dents, broken door latches or cracks in the door. Notify dealer immediately if unit is damaged.
    Do NOT install if unit is damaged.
    2. Guarantee
    Your receipt is your guarantee, please keep it in a safe place.
    3. Cord
    If the supply cord of this appliance is damaged, it must be replaced by the manufacturer or itʼs
    service agent or a similarly qualified person in order to avoid a hazard.
    N.B. The appliance should be inspected for damage to the door seals and door seal areas. If
    these areas are damaged the appliance should not be operated until it has been repaired by a
    service technician trained by the manufacturer.

    Placement of your oven
    1. This oven is suitable for countertop use only. It is not suitable for built-in use or use within a
    cupboard.
    2. Oven must be placed on a flat, stable surface 850mm above floor level. For proper
    operation, the oven must have sufficient air flow, i.e. 5cm/2" at one side, the other being
    open; 15cm/6" clear over the top; 10cm/4" at the rear.
    3. Do not place the microwave oven on a shelf directly above a gas or electric hob. This may
    be a safety hazard and the oven may be damaged.
    4. Do not block air vents on the rear and bottom or top of the cabinet. Do not place any articles
    on the top of the oven over the vents. If air vents are blocked during operation, the oven may
    overheat. If the oven overheats, a thermal safety device will turn the oven off. The oven will
    remain inoperable with blank display until it has cooled.
    5. Do not use outdoors.

    3



  • Page 6

    Caution: Hot surfaces
    1. Hot surfaces
    Exterior oven surfaces, including air
    vents on the cabinet and the oven door,
    will get hot during CONVECTION,
    COMBINATION and GRILLING. Use
    care when opening or closing door and
    when inserting or removing food and
    accessories. The oven has a heater
    situated in the top of the oven. After using
    the CONVECTION, COMBINATION and
    GRILL functions the roof and walls will be
    very hot.

    2. Children should be kept away from the
    oven at all times and should only be
    allowed to operate the oven under
    supervision. Ensure that children do not
    touch the hot outer casing after operation
    of the oven.
    3. When the appliance is used in the
    combination mode, children should only
    use the oven under adult supervision due
    to the temperatures generated.

    Before using your oven
    1. In the case of electronic failure, the oven can only be turned off at wall socket.
    2. Only allow children to use the oven without supervision when adequate instructions have
    been given so that the child is able to use the oven in a safe way and understands the
    hazards of improper use. Ensure that children do not touch the hot outer casing after
    operation of the oven.
    3. Storage of accessories
    Do not store any objects other than oven accessories inside the oven in case it is
    accidentally turned on.
    4. Before use
    Before using CONVECTION, COMBINATION or GRILL function for the first time operate the
    oven without food and accessories (including glass turntable and roller ring) on GRILL 1 for 5
    mins. This will allow the oil that is used for rust protection to be burned off. This is the only
    time that the oven is operated empty.
    5. This appliance is not intended to be operated by means of an external timer or separate
    remote-controlled system.
    6. This appliance is not intended for use by persons (including children) with reduced physical,
    sensory or mental capabilities, or lack of experience and knowledge unless they have been
    given supervision or instruction concerning use of the appliance by a person responsible for
    their safety. Children should be supervised to ensure that they do not play with the appliance.
    CAUTION: All inside surfaces of the oven will
    be hot.
    DO NOT OPERATE THE OVEN EMPTY.
    (Apart from in point 4 above).
    The appliance must not be operated by
    MICROWAVE or COMBINATION WITHOUT
    FOOD IN THE OVEN. Operation when empty
    will damage the appliance.

    4



  • Page 7

    Care & cleaning of your microwave oven IMPORTANT
    It is essential for the safe operation of the oven that it is kept clean, and wiped
    out after each use. Failure to maintain the oven in a clean condition could lead
    to deterioration of a surface that could adversely affect the life of the appliance
    and possibly result in a hazardous situation.
    1. Switch the oven off before cleaning and unplug at socket if possible.
    2. Keep the inside of the oven, door seals and door seal areas clean. When food splatters
    or spilled liquids adhere to oven walls, door seals and door seal areas wipe off with a damp
    cloth. Mild detergent may be used if they get very dirty. The use of harsh detergent or
    abrasives is not recommended. Take care when cleaning around the microwave feed guide.
    3. After using CONVECTION, GRILL or COMBINATION cooking the walls of the oven
    should be cleaned with a soft cloth squeezed in soapy water. Particular care should be
    taken to keep the window area clean particularly after cooking by CONVECTION, GRILL or
    COMBINATION. Stubborn spots inside the oven can be removed by using a small amount
    of branded conventional oven-cleaner sprayed onto a soft damp cloth. Wipe onto problem
    spots, leave for recommended time and then wipe off. Avoid the microwave feed guide area
    and the door. DO NOT SPRAY DIRECTLY INSIDE THE OVEN.
    4. The outside oven surface should be cleaned with a damp cloth. To prevent damage to the
    operating parts inside the oven, water should not be allowed to seep into the ventilation
    openings.
    5. If the control panel becomes dirty, clean with a soft, dry cloth. Do not use harsh detergents
    or abrasives on the Control Panel. When cleaning the Control Panel, leave the oven door
    open to prevent the oven from accidentally turning on. After cleaning touch STOP/CANCEL
    Pad to clear display window.
    6. If steam accumulates inside or around the outside of the oven door, wipe with a soft cloth.
    This may occur when the microwave oven is operated under high humidity conditions and
    in no way indicates a malfunction of the unit or microwave leakage.
    7. It is occasionally necessary to remove the glass turntable for cleaning. Wash the turntable
    in warm soapy water. Do not place in the dishwasher.
    8. The roller ring and oven cavity floor should be cleaned regularly to avoid excessive
    noise. Simply wipe the bottom surface of the oven, particularly the turntable spindle and the
    area surrounding this, with mild detergent and hot water then dry with a clean cloth. The
    roller ring may be washed in mild soapy water. Vapours may cause corrosion.
    After removing the roller ring from cavity floor for cleaning, be sure to replace it in the
    proper position.
    9. When GRILLING or cooking by COMBINATION or CONVECTION some foods may
    splatter grease onto the oven walls. If the oven is not cleaned to eliminate this grease, it
    can accumulate and cause the oven to ʻSMOKEʼ during use. These marks will be more
    difficult to clean later.
    10. A steam cleaner is not to be used for cleaning.
    11. Keep air vents clean at all times. Check that no dust or other material is blocking any of the
    air vents on the top, bottom or rear of the appliance. If air vents become blocked this could
    cause overheating which would affect the operation of the oven and possibly result in a
    hazardous situation.
    12. 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.

    5



  • Page 8

    Maintenance of your oven
    1. Service
    WHEN YOUR OVEN REQUIRES A SERVICE call your local Panasonic engineer (Customer
    Care Centre on 0844 8443868 who can recommend an engineer). 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.
    2. Door seals
    Do not attempt to tamper with or make any adjustments or repairs to door, control panel
    housing, safety interlock switches or any other part of the oven. Do not remove outer panel
    from oven.
    The door seals and door seal areas should always be kept clean – use a damp cloth.
    N.B. The appliance should be inspected for damage to the door seals and door seal areas. If
    these areas are damaged the appliance should not be operated until it has been repaired by
    a service technician trained by the manufacturer.
    3. Oven light
    The oven lamp must be replaced by a service technician trained by the manufacturer. DO
    NOT attempt to remove the outer casing from the oven.
    4. Selected spares and accessories
    These may be ordered direct; on line at www.panasonic.co.uk or by telephoning the
    Customer Care Centre 0844 8443868. Most major credit and debit cards accepted. Ensure
    you quote the correct model number.

    6



  • Page 9

    Parts of your oven
    1. Do not operate the oven without the roller ring and glass turntable in place.
    2. Only use the glass turntable specifically designed for this oven. Do not substitute with any
    other glass turntable.
    3. If glass turntable is hot, allow to cool before cleaning or placing in water.
    4. Do not cook directly on glass turntable. Always place food in a microwave safe dish. The
    only exception to this is when cooking jacket potatoes on microwave only.
    5. If food or utensil on glass turntable touches oven walls, causing the turntable to stop moving,
    it will automatically rotate in the opposite direction. This is normal. Open oven door,
    reposition the food and restart.
    6. The glass turntable can rotate in either direction. The maximum weight that can be placed on
    the turntable is 4kg (8lb 14oz) (this includes total weight of food and dish.)
    7. While cooking by MICROWAVE or COMBINATION, turntable may vibrate. This will not affect
    cooking performance.
    8. The metal accessories provided must ONLY be used as directed for GRILLING,
    CONVECTION and COMBINATION cooking. Never use them on MICROWAVE only. Do not
    use if operating the oven with less than 200g (7oz) of food on a manual COMBINATION
    program. FAILURE TO USE ACCESSORIES CORRECTLY COULD DAMAGE YOUR
    OVEN.
    9. Arcing may occur if the incorrect weight of food is used, a metal container has been used
    incorrectly, or the accessories have been damaged. If this occurs, stop the machine
    immediately. You can continue to cook by GRILL OR CONVECTION ONLY.
    10. Always refer to instructions for correct accessories to use on all programs. The glass
    turntable and roller ring are the only accessories used for MICROWAVE cooking. For
    CONVECTION and COMBINATION cooking the metal tray must ALWAYS be in place on the
    glass turntable.

    7



  • Page 10

    Parts of your oven
    Glass turntable
    The glass turntable and roller ring are the only
    accessories used for microwave cooking.
    See-through oven window

    Door safety
    lock system

    Heating
    elements
    Microwave
    feed guide
    (Do not remove)

    External air vents

    Control panel
    Power cord
    Power cord
    label

    Identification
    plate

    Door safety
    lock system

    Wire rack

    8

    Roller ring

    Door release pad

    1. The roller ring and oven
    floor should be cleaned
    frequently to prevent
    excessive noise.
    2. The roller ring must
    always be used together
    with the glass turntable
    for cooking.

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

    Metal tray



  • Page 11

    Important information – read carefully
    Safety
    If smoke or a fire occurs in the oven, press Stop/Cancel pad and leave the door closed in order
    to stifle any flames.
    Disconnect the power cord, or shut off power at the fuse or the circuit breaker panel.

    Short cooking times
    As microwave cooking times are much shorter than other cooking methods it is essential that
    recommended cooking times are not exceeded without first checking the food.
    Cooking times given in the cookbook are approximate. Factors that may affect cooking times
    are: preferred degree of cooking, starting temperature, altitude, volume, size and shape of foods
    and utensils used. As you become familiar with the oven, you will be able to adjust these factors.
    It is better to undercook rather than overcook foods. If food is undercooked, it can always be
    returned to the oven for further cooking. If food is overcooked, nothing can be done. Always start
    with minimum cooking times.

    Important.
    If the recommended cooking times are exceeded the food will be spoiled and in extreme
    circumstances could catch fire and possibly damage the interior of the oven.
    1. Small quantities of food.
    Take care when heating small quantities of food as these can easily burn, dry out or catch
    fire if cooked too long. Always set short cooking times and check the food frequently.
    NEVER OPERATE THE OVEN WITHOUT FOOD INSIDE ON MICROWAVE OR
    COMBINATION.
    2. Foods low in moisture.
    Take care when heating foods low in moisture, e.g. bread items, chocolate, biscuits and
    pastries. These can easily burn, dry out or catch on fire if cooked too long.
    We do not recommend heating foods low in moisture such as popcorn or poppadoms. This
    oven has been developed for food use only. We do not recommend that it is used for heating
    non food items such as wheat bags or hot water bottles.
    3. Christmas pudding.
    Christmas puddings and other foods high in fats or sugar, e.g. jam, mince pies, must not be
    over heated. These foods must never be left unattended as with over cooking these foods
    can ignite.
    4. Boiled eggs.
    Eggs in their shell and whole hard-boiled eggs should not be heated in microwave ovens
    since they may explode even after microwave heating has ended.

    9



  • Page 12

    Important Information – read carefully
    5. Foods with skins.
    Potatoes, apples, egg yolk, whole vegetables and sausages are examples of food with non
    porous skins. These must be pierced using a fork before cooking to prevent bursting.
    6. Liquids.
    Liquids and other foods must not be heated in sealed containers since they are liable to
    explode. When heating liquids, eg soup, sauces and beverages in your microwave
    oven, overheating the liquid beyond boiling point can occur without evidence of bubbling.
    This could result in a sudden boil over of the hot liquid. To prevent this possibility
    the following steps should be taken:
    a) Avoid using straight-sided containers with narrow necks.
    b) Do not overheat.
    c) Stir the liquid before placing the container in the oven and again halfway through the
    heating time.
    d) After heating, allow to stand in the oven for a short time, stirring again before carefully
    removing the container.
    e) Microwave heating of beverages can result in delayed eruptive boiling, therefore care
    should be taken when handling the container.
    7. Lids.
    Always remove the lids of jars and containers and takeaway food containers before you
    microwave them. If you donʼt then steam and pressure might build up inside and cause an
    explosion even after the microwave cooking has stopped.
    8. Deep fat frying.
    Do not attempt to deep fat fry in your oven.
    9. Meat thermometer.
    Use a meat thermometer to check the degree of cooking of roasts and poultry only when
    meat has been removed from the microwave. If undercooked, return to the oven and cook
    for a few more minutes at the recommended power level. Do not leave a conventional meat
    thermometer in the oven when microwaving.
    10. Paper, plastic.
    When heating food in plastic or paper containers, keep an eye on the oven due to the
    possibility of ignition. Do not use wire twist-ties with roasting bags as arcing will occur.
    Do not use re-cycled paper products, e.g. kitchen roll unless they say they are specifically
    designed for use in a microwave oven. These products contain impurities which may cause
    sparks and/or fires when used.
    11. Reheating.
    It is essential that reheated food is served “piping hot”.
    Remove the food from the oven and check that it is “piping hot”, i.e. steam is being emitted
    from all parts and any sauce is bubbling. (If you wish you may choose to check the food has
    reached 72˚C with a food thermometer – but remember do not use this thermometer inside
    the microwave.)
    For foods that cannot be stirred, e.g. lasagne, shepherds pie, the centre should be cut with a
    knife to test it is well heated through. Even if a manufacturerʼs packet instructions have been
    followed always check the food is piping hot before serving and if in doubt return your food to
    the oven for further heating.

    10



  • Page 13

    Important information – read carefully
    12. Standing time.
    Standing time refers to the period at the end of cooking or reheating when food is left before
    being eaten, i.e. it is a rest time which allows the heat in the food to continue to conduct to
    the centre, thus eliminating cold spots. See page 13.
    13. Keeping your oven clean.
    It is essential for the safe operation of the oven that it is wiped out regularly. Use warm
    soapy water, squeeze the cloth out well and use to remove any grease or food from the
    interior. Pay particular attention to the door seal area and also the areas around the
    microwave feed guide situated on the right hand side of the cavity wall. The oven should be
    unplugged when cleaning.
    14. Grilling.
    The oven will only operate on the GRILL function with the door closed.
    15. Fan motor operation.
    After using the microwave oven, the fan motor may operate to cool the electric components.
    This is normal and you can take out food even though the fan motor operates. You can
    continue using the oven during this time.
    16. Containers.
    Before use check that utensils/containers are suitable for use in microwave ovens. See page
    18.
    17. Babies bottles and food jars.
    When reheating babies bottles always remove top and teat. Liquid at the top of the bottle will
    be much hotter than that at the bottom and must be shaken thoroughly before checking the
    temperature. The lid must also be removed from babies food jars, the contents must also be
    stirred or shaken before the temperature is checked. This should be carried out before
    consumption in order to avoid burns.
    18. Arcing
    Arcing may occur if a metal container has been used incorrectly, if the incorrect weight of
    food is used, or if the accessories have been damaged. Arcing is when blue flashes of light
    are seen in the microwave oven. If this occurs, stop the machine immediately. If the oven is
    left unattended and this continues it can damage the machine.
    You can continue to cook by GRILL OR CONVECTION ONLY.
    19. Maximum weight on turntable
    The maximum weight that can be placed on the turntable is 4kg (8lb 14oz) (this includes
    total weight of food and dish.)

    11



  • Page 14

    Microwaving principles
    Microwave energy has been used in this country to cook and reheat food since early
    experiments with RADAR in World War II. Microwaves are present in the atmosphere all the
    time, both naturally and from manmade sources.
    Manmade sources include radar, radio, television, telecommunication links and mobile phones.

    How Microwaves cook food
    Reflection
    The microwaves bounce off the metal walls and the metal door screen. In a microwave oven,
    electricity is converted into microwaves by the MAGNETRON.

    Transmission
    Then they pass through the cooking containers to be absorbed by the water molecules in the
    food, all foods contain water to a more or lesser extent.
    The microwaves cause the water molecules to vibrate which causes FRICTION, i.e. HEAT. This
    heat then cooks the food. Microwaves are also attracted to fat and sugar particles, and foods
    high in these will cook more quickly. Microwaves can only penetrate to a depth of 11⁄2-2 inches
    (4-5 cm) and as heat spreads through the food by conduction, just as in a traditional oven, the
    food cooks from the outside inwards.
    IMPORTANT NOTES
    The dish used to cook or reheat the food will get warm during cooking, as the heat conducts
    from the food. Even when microwaving, oven gloves are required!
    MICROWAVES CANNOT PASS THROUGH METAL AND THEREFORE METAL COOKING
    UTENSILS CAN NEVER BE USED IN A MICROWAVE, FOR COOKING ON MICROWAVE
    ONLY.

    Foods not suitable for cooking by microwave only
    Yorkshire puddings, souffles, double crust pastry pies.
    This is because these foods rely on dry external heat to cook correctly, do not attempt to cook
    by microwave.
    Foods that require deep fat frying cannot be cooked either.

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

    Standing time
    When a microwave oven is switched off, the food will continue to cook by conduction – NOT BY
    MICROWAVE ENERGY. Hence STANDING TIME is very important in microwaving, particularly
    for dense foods i.e. meat, cakes and reheated meals (Refer to page 13).

    12



  • Page 15

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











    MEAT JOINTS – Stand 15 mins. wrapped in aluminium foil.



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

    JACKET POTATOES – Stand 5 mins. wrapped in aluminium foil.
    LIGHT CAKES – Stand 5 mins. before removing from dish.
    RICH DENSE CAKES – Stand 15-20 mins.
    FISH – Stand 2-3 mins.
    EGG DISHES – Stand 1-2 mins.
    PRECOOKED CONVENIENCE FOODS – Stand for 1-2 mins.
    PLATED MEALS – Stand for 1-2 mins.
    VEGETABLES – Boiled potatoes benefit from standing for 1-2 mins., however most other
    types of vegetables can be served immediately.

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

    13



  • Page 16

    General guidelines
    Piercing
    The skin or membrane on some foods will cause steam to
    build up during cooking. These foods must be pierced or a
    strip of skin should be peeled off before cooking to allow
    the steam to escape. Eggs, potatoes, apples, sausages
    etc., will all need to be pierced before cooking. DO NOT
    ATTEMPT TO BOIL EGGS IN THEIR SHELLS.

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

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

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

    14



  • Page 17

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

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

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

    Density
    Porous airy foods heat more quickly than dense heavy
    foods.

    15



  • Page 18

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

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

    Starting temperature
    Food temperature should be between 5-8oc before cooking.
    The colder the food, the longer it takes to heat up. Food
    from a fridge takes longer to reheat than food at room
    temperature.

    Turning and stirring
    Some foods require stirring during cooking. Meat and
    poultry should be turned after half the cooking time.
    Remove metal spoon when microwaving.

    16



  • Page 19

    General guidelines
    Liquids
    All liquids must be stirred before and after during heating.
    Water especially must be stirred before and during heating,
    to avoid eruption. Do not heat liquids that have previously
    been boiled. DO NOT OVERHEAT. Remove metal spoon
    when microwaving.

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

    Cleaning
    As microwaves work on food particles, keep your oven
    clean at all times. Stubborn sopts of food can be removed
    by using a branded oven cleaner, sprayed onto a soft cloth,
    always wipe the oven dry after cleaning. Avoid any plastic
    parts and door area. The back of the oven has a catalytic
    lining which is self cleaning.

    17



  • Page 20

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

    Testing dishes for suitability - for microwave cooking only.
    When unsure that a cooking container is suitable for use in
    your microwave, check by the following test:

    1. Fill a microwave safe measuring jug with
    300ml (1⁄2 pt) cold water.
    2. Place it on the turntable alongside the
    dish to be tested. If the dish you are
    testing is a large dish, then stand the
    measuring jug on top of the empty dish.
    3. Heat on HIGH power for 1 minute.

    Result
    If the dish is suitable for microwaving, it will
    remain cool, whilst the water in the jug will
    begin to feel warm. If the testing dish feels
    warm, do not use as it is obviously absorbing
    microwave energy.
    N.B. This test does not apply to plastic or
    metal based containers e.g. Le Creuset® style
    dishes, which should not be used as they are
    cast iron covered with enamel.

    Quick check guide to cooking utensils
    Oven glass
    Everyday glass that is heat resistant e.g. Pyrex®, is ideal for
    Microwave, Convection or Combination cooking. DO NOT
    USE FOR GRILLING. Do not use delicate glass or lead crystal
    which may crack or arc.

    China and ceramic
    Everyday glazed china, porcelain or ceramic plates, bowls,
    mugs and cups can be used if they are heat resistant. Fine
    bone china should only be used for reheating for short
    periods. Do not use dishes with a metal rim or pattern. Do not
    use jugs or mugs with glued handles, since the glue can melt.
    If dishes are heat resistant they may be used on Convection
    and Combination but not directly under the Grill.

    18



  • Page 21

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

    Foil/metal containers
    NEVER ATTEMPT TO COOK IN FOIL OR METAL containers
    on Microwave only as the microwaves cannot pass through
    and the food will not heat evenly, it may also damage your
    oven. Foil and metal containers can be used on GRILL and
    CONVECTION. Use wooden kebab sticks instead of metal
    skewers.

    Cling film
    Microwave cling film can only be used for covering food that is
    reheated by microwave. It is also useful for covering food to
    be cooked, but care should be taken to avoid the film being in
    direct contact with the food. DO NOT USE ON ANY OTHER
    COOKING MODE.

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

    Aluminium foil
    Small amounts of smooth aluminium foil can be used to
    SHIELD joints of meat during defrosting and cooking by
    Microwave, as the microwaves cannot pass through the foil, this
    prevents the parts shielded from overcooking or
    overdefrosting. Take care that the foil does not touch the sides
    or roof of the oven, as this may cause arcing and damage your
    oven. Aluminium foil can be used for Convection cooking.

    19



  • Page 22

    Containers to use



    Plastic
    Many plastic containers are designed for microwave use, but do
    not use for cooking foods high in sugar or fat or for foods that
    require long cooking times e.g. brown rice. Only use
    Tupperware® containers if they are designed for microwave use.
    Do not use Melamine. Never cook in margarine cartons or
    yoghurt pots, as these will melt with the heat from the food. If
    heatproof they can be used for Convection or Combination
    cooking. DO NOT USE UNDER THE GRILL.



    Paper
    Plain white absorbent kitchen paper (kitchen towel) can only
    be used for microwave cooking e.g. covering blind pastry
    cases and for covering bacon to prevent splattering. ONLY
    USE FOR SHORT COOKING TIMES. NEVER RE-USE A
    PIECE OF KITCHEN TOWEL. ALWAYS USE A FRESH PIECE
    OF PAPER FOR EACH DISH.
    Avoid kitchen paper containing manmade fibres.
    If you are using branded re-cycled kitchen towel, check first
    that it is recommended for microwave use. Do not use waxed
    or plastic coated cups or plates as the finish may melt.
    Greaseproof paper can be used to line the base of dishes and
    to cover fatty foods e.g. bacon rashers, to stop splattering.
    White paper plates can be used for SHORT REHEATING
    TIMES, on Microwave only.



    Wicker, wood, straw baskets
    Dishes will crack and could ignite.
    Do not use wooden dishes in your microwave.
    DO NOT USE ON ANY COOKING MODE.

    20



  • Page 23

    Control panels
    NN-CT559W / NN-CT569M / NN-CT579S / NN-A574S / NN-A554W / NN-A524M *
    1. Display window
    2. Time pads
    3. Auto Weight Microwave programs
    4. Auto Weight Combination programs

    (1)

    5. Auto Weight Defrost programs
    (Chaos Defrost)
    6. Microwave Power pad
    7. Grill Pad
    1
    h

    10
    min

    1
    2

    1
    min

    10
    sec

    3
    4

    Micr o Power

    5
    6

    8. Convection pad
    9. Combination pad

    (2)

    (6)
    (7)
    (8)

    Grill 1-2-3

    (3)

    11. Clock pad:
    Refer to page 23 for setting the clock.

    7

    12. lb/oz Conversion pad
    13. Weight Selection pads

    Convection

    14. Stop/Cancel pad:

    8

    (9)

    (4)

    Combination
    9

    (5)

    10

    (13)
    (10)

    Delay/
    Stand

    Clock

    lb
    oz

    down
    up

    (12)

    (11)
    (14)

    Stop/Cancel

    10. Delay/Stand pad:
    This can be used to delay a cooking
    program for up to 9 hrs. 59 mins, or
    used to time or for standing (noncooking) time.

    (15)

    Start
    NN-A554W

    * The design of your control panel may
    vary from the panel displayed
    (depending on colour), but the words
    on the pads will be the same.

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

    Before cooking:
    one press clears your instructions.
    During cooking:
    one press temporarily stops the cooking
    program. Another press cancels all your
    instructions and the time of day will
    appear in the display.
    15. Start pad:
    Press to start operating the oven. If
    during cooking the door is opened or
    Stop/Cancel pad is pressed once, Start
    pad has to be pressed again to
    continue cooking.
    NOTE: If an operation is set and Start Pad
    is not pressed, after 6 minutes, the oven
    will automatically cancel the operation. The
    display will revert back to clock mode.

    This oven is equipped with an energy saving
    function.

    Please Note:
    1. When in stand-by mode the brightness of the
    display will be reduced.
    2. The oven will enter stand-by mode, when first
    plugged in and immediately after the last
    operation has completed.

    21



  • Page 24

    Letʼs start to use your oven
    NN-CT559W / NN-CT569M / NN-CT579S
    / NN-A574S / NN-A554W / NN-A524M *

    1

    Plug in

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

    2

    Press clock pad

    Set clock as a 24hr clock. Set time using time
    pads. Press clock pad again. (See page 23 for
    details).

    3
    1
    h

    10
    min

    1
    2

    1
    min

    10
    sec

    3
    4

    Micr o Power

    5
    6

    Grill 1-2-3

    (
    will appear in the display window with the
    grill setting)
    (This procedure is to burn off the oil used for
    rust protection in the oven.) Press once for
    Grill 1 (High). Remove all accessories from the
    oven.

    4
    5

    7

    9

    6

    10

    Stop/Cancel

    lb
    oz

    down
    up

    Start
    NN-A554W

    * The design of your control panel may
    vary from the panel displayed (depending
    on colour), but the words on the pads will
    be the same.

    22

    Press start pad

    The time will be displayed in the window and
    count down. The oven will beep at the end of
    the program. The oven is now ready to use.
    Caution: Heating elements and oven will be
    hot.

    8

    Combination

    Clock

    Press time pad

    Press 1 min pad until 5 minutes is displayed in
    the window.

    Convection

    Delay/
    Stand

    Press grill pad

    Demonstration mode

    This is to enable you to experiment setting
    various programs. (The letter D will always
    appear in the display window. This is to
    confirm that there is no microwave power
    produced and it is safe to use the oven without
    any food). To select this mode press the
    Microwave Pad once and then Stop/Cancel 4
    times. “Demo mode press any key” will
    appear. To cancel press the Microwave Pad
    once and then Stop/Cancel 4 times.

    7

    Child lock

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



  • Page 25

    Setting the clock
    Example of how to set 11.25am.
    Press eleven
    times

    1
    h

    10
    min

    1
    min

    10
    sec

    Press twice

    Clock

    Clock

    Press five times



    Press clock pad

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



    Press time pads

    Enter time of day by pressing
    Time pads
    e.g. 11.25am (24hr clock).

    Inoperable



    Press clock pad

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

    N.B.
    1. To reset time of day, repeat step 1 through to step 3.
    2. The clock will keep the time of day as long as the oven is plugged in and electricity is
    supplied.
    3. This is a 24 hour clock.

    Microwave cooking and defrosting
    There are 6 different microwave power levels available.

    Selecting microwave power level

    Micr o Power

    ● Press this pad until the
    power you require appears
    in the display window. The
    microwave symbol
    will
    also appear.

    Press
    once
    twice
    3 times
    4 times
    5 times
    6 times

    Power
    level
    Wattage
    High
    1000 W
    Defrost
    270 W
    Medium 600 W
    Low
    440 W
    Simmer 250 W
    Warm
    100 W


    1
    h

    10
    min

    1
    min

    10
    sec

    Select cooking time

    Start


    Press Start.

    N.B.
    1. Maximum time that can be set on HIGH power is 30 min.
    2. On all power levels, except HIGH power, the maximum time that can be set is 99 minutes,
    50 seconds. The 1h pad is inoperable.

    23



  • Page 26

    Microwave cooking and defrosting
    Accessory to use:
    When using your oven on MICROWAVE only, the
    glass turntable provided must always be in
    position. DO NOT attempt to use microwave only
    with any metal accessory in the oven.
    DO NOT place food directly onto the turntable
    except in the case of jacket potatoes cooked by
    MICROWAVE only.
    Foods reheated or cooked by MICROWAVE only
    are normally covered with a lid or cling film,
    unless otherwise stated.

    Two stage cooking:
    e.g. High power 10 minutes followed by Simmer power 20 minutes; select High power and
    program 10 minutes then select second power (Simmer) with second cooking time (20 minutes)
    then press Start.

    Three stage cooking:
    e.g. High power 5 minutes, Delay 5 minutes, High power 2 minutes; select first power level and
    cooking time, then press DELAY and time, then select final power level and final cooking time.
    Then press Start.

    Auto weight defrost - Chaos Defrost
    With this feature you can defrost frozen foods according to the weight. Select the category and
    set the weight of the food. The weight can be programmed in pounds and ounces or grams. The
    weight starts from the minimum weight for each category.

    lb
    oz

    • Select the desired
    • Press to select g or
    program by pressing
    lb and oz. Default
    pad once, twice or
    weight is g.
    three times. The
    microwave
    and
    defrost symbols
    will also appear.

    24

    down
    up

    Start

    • Enter the weight by
    • Press Start.
    pressing the up &
    down pads. The “up”
    pad will start with the
    minimum weight for
    each food.

    Program

    Weight range

    Suitable foods

    1 Bread

    100 - 900g (4oz - 2lb)

    Bread and rolls. Turn at beep.
    Standing time 10-15 mins.

    2 Meat items

    200 - 1200g
    (7oz - 2lb 10oz)

    Small pieces of meat, minced meat, chicken
    portions, steaks, chops. Turn at beeps.
    Standing time 15-30 mins.

    3 Meat joints

    400 - 2500g
    (14oz - 5lb 8oz)

    Whole chicken, meat joints. Turn at beeps
    and shield. Standing time of at least 1 hour.



  • Page 27

    Auto weight defrost programs
    This feature allows you to defrost minced meat, chops, chicken portions, meat joints and bread.
    The CHAOS defrost pad should be pressed to select the correct category and then enter in the
    weight of the food in grams or pounds and ounces using the appropriate pads (See page 24).
    Foods should be placed in a suitable dish, whole chickens and joints of meat should be on an
    upturned saucer or on a rack. Chops, chicken portions and slices of bread should be placed in a
    single layer. It is not necessary to cover the foods.
    The CHAOS Theory principle is used in Auto Weight defrost programs to give you a quick and
    more even defrost.
    The CHAOS system uses a random sequence of pulsing microwave energy which speeds up
    the defrosting process.
    During the program the oven will beep to remind you to check the food.
    IT IS ESSENTIAL THAT YOU TURN AND STIR THE FOOD FREQUENTLY AND SHIELD IF
    NECESSARY (See below and page 26).
    On hearing the first beep you should TURN and SHIELD (if possible). On the second beep you
    should turn the food or break it up.

    1st Beep

    1st Beep

    Turn

    or Shield

    2nd Beep

    Turn or break up

    25



  • Page 28

    Auto weight defrost programs
    Category 1 Bread
    The Bread Program is suitable for defrosting small items e.g. rolls, buns and slices of bread
    which are required for immediate use. Small items may feel warm immediately after defrosting.
    Loaves can also be defrosted on this program but these will require standing time to allow the
    centre to thaw out. Standing time can be shortened if slices are separated and buns and loaves
    cut in half. Items should be turned halfway during defrosting. THIS PROGRAM IS NOT
    SUITABLE FOR CREAM CAKES OR DESSERTS e.g. cheesecake.

    Category 2 Meat items (mince/chops/chicken portions)
    It is necessary for mince to be broken up frequently during defrosting and this is best carried out
    in a large shallow dish. Chops and chicken portions should be arranged in a single layer and
    turned frequently.

    Category 3 Meat joints/whole chickens
    Meat joints and chickens will require shielding during defrosting especially if they are particularly
    fatty pieces. This is to prevent over defrosting on the outside edges. Smooth foil secured with
    cocktail sticks should be used. DO NOT ALLOW THE FOIL TO TOUCH THE WALLS OF THE
    OVEN. Back fat of joints, legs, wings and breast bones need shielding (see photograph on page
    25). Standing time of at least 1 hour should be allowed (rolled joints may require longer) before
    cooking to ensure the centre is fully defrosted.

    Defrosting guidelines
    Tips
    1. Check foods during defrosting. Foods
    vary in their defrosting speed.
    2. It is not necessary to cover the food.
    3. Always turn or stir the food especially
    when the oven “beepsʼʼ. Shield if
    necessary (see point 5).
    4. Minced meat/chops/chicken portions
    should be broken up or separated as
    soon as possible and placed in a single
    layer.

    26

    5. Shielding prevents food cooking. It is
    essential when defrosting chickens and
    joints of meat. The outside thaws out first,
    so protect wings/breast/fat with smooth
    pieces of aluminium foil secured with
    cocktail sticks.
    6. Allow standing time so that the centre of
    the food thaws out. (minimum 1 hour for
    joints of meat and whole chickens)



  • Page 29

    Defrosting using defrost power & time
    By selecting the DEFROST power level from
    the microwave power pad, and setting a time,
    you can defrost food in your microwave. The
    biggest challenge is getting the inside
    defrosted before the outside starts to cook.
    For this reason a defrost program alternates
    between a defrost power and a standing
    time. The name for this type of defrost is
    cyclic and during the standing stages there is
    not any microwave power in the oven,
    although the light will remain on and the

    turntable will turn. The automatic stand times
    ensure a more even defrost but it is still
    necessary to allow for standing time before
    use. Place foods in a suitable container. Meat
    joints and chickens should be placed on an
    upturned saucer.

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

    Chickens and joints of meat will require
    shielding during defrosting.

    Turn dense foods and meat 2/3 times
    during defrosting.

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

    27



  • Page 30

    28

    Defrosting time

    16-18 mins.
    450g (1lb)

    12 mins.
    450g (1lb)

    10-12 mins.
    450g (1lb)

    12 mins.
    450g (1lb)

    6-8 mins.
    450g (1lb)

    12 mins.
    450g (1lb)

    13-15 mins.
    450g (1lb)

    10-12 mins.
    450g (1lb)

    Meat

    Beef/lamb/
    Pork joint

    Minced beef

    Chops

    Sausages

    Bacon rashers

    Stewing steak

    Whole chicken

    Chicken portions

    Place in a suitable dish in a single layer.
    Turn twice. Shield if necessary.

    Place in a suitable dish on an upturned saucer
    or use a rack. Turn 3-4 times. Shield.

    Place in a suitable dish.
    Break up frequently.

    Place in a suitable dish in a single layer.
    Turn twice. Shield if necessary.

    Place in a suitable dish in a single layer.
    Turn twice. Shield if necessary.

    Place in a suitable dish in a single layer.
    Turn twice. Shield if necessary.

    Place in a suitable dish.
    Break up and turn 3-4 times.

    Place in a suitable dish or on an upturned
    saucer or use a rack. Turn 3-4 times. Shield.

    Method

    30 mins.

    60 mins.

    15 mins.

    10 mins.

    15 mins.

    15 mins.

    15 mins.

    60 mins.

    Standing time

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

    Defrosting foods using defrost power & time



  • Page 31

    29

    7-8 mins.
    450g (1lb)

    6-7 mins.
    450g (1lb)

    Fillets/steak

    Prawns

    Place on a plate.
    Turn over half way.

    30-50 sec.
    30g (1oz)

    51/2 mins.
    500g (1lb)

    6-7 mins.
    450g (1lb)

    Slice of bread

    Pastry

    Soft fruit

    Place in a suitable dish.
    Stir twice during defrosting.

    Place on the turntable on
    a piece of kitchen paper.

    5 mins.
    400g (14oz)

    Place on the turntable.
    Separate and rearrange during defrosting.

    Place in a suitable dish.
    Stir twice during defrosting.

    Place in a suitable dish.
    Turn twice, separate if necessary.

    Place in a suitable dish.
    Turn twice. Shield.

    Bread sliced

    General

    9-10 mins.
    450g (1lb)

    Whole

    Fish

    Defrosting foods using defrost power & time

    10 mins.

    10-15 mins.

    1-2 mins.

    10 mins.

    10 mins.

    15 mins.

    15 mins.



  • Page 32

    Using the Delay/Stand feature
    The Delay/Stand pad is used as a timing pad either before, during or after a cooking program.
    When the Delay/Stand pad is selected with a time, there is no microwave power in the oven
    during this time.

    1. To set a standing time:
    Cooking program
    &
    time

    • Set the desired
    cooking program,
    by selecting
    cooking option
    and time required.

    Delay/
    Stand

    • Then press the
    Stand pad.

    1
    h

    10
    min

    1
    min

    10
    sec

    Start

    inoperable

    • Set desired
    standing time
    (max 9hrs 59
    mins) (10 sec. pad
    is inoperable). An
    “H ” will appear in
    the display to
    denote hours.

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

    2. To set a delay start:
    1
    h

    10
    min

    1
    min

    10
    sec

    Delay/
    Stand

    • Press the Delay
    pad.

    • Set Delay time
    (max 9hrs 59
    mins) (10 sec.
    pad is inoperable).
    An “H ” will appear
    in the display to
    denote hours.

    Cooking program
    &
    time

    • Set the complete
    cooking program,
    by entering
    cooking option
    and time required.

    Start

    • Press Start pad.
    Delayed time will
    count down then
    the cooking
    program will start.

    NB
    1. If the oven door is opened during the stand or delay time, the time in the display window will
    continue to count down.
    2. Delay Start cannot be used before an auto program.

    30



  • Page 33

    Grilling
    The Quartz Grill system on the oven gives fast efficient cooking for a wide variety of foods e.g.
    chops, sausages, steak, toast, oven chips etc.

    DO NOT PREHEAT THE GRILL BEFORE USE.
    The metal tray must be on the glass turntable when using.

    Inoperable
    1
    h

    10
    min

    1
    min

    10
    sec

    Start

    Grill 1-2-3

    • Select Grill power.
    • Press Time pads to enter
    • Press Start.
    Press once for Grill 1 (High),
    cooking time. Maximum time
    The cooking program will
    twice for Grill 2 (Medium)
    is 99 mins. 50 sec, 1 h pad
    start and the time in the
    or three times for Grill 3
    is inoperable.
    display will count down.
    (Low). The grill symbol
    will also appear.

    NOTE: The Grill will only operate with the oven door closed, and there is no microwave power
    on the GRILL only program.

    Grilling times
    When using the grill to cook foods, the cooking times will be similar to traditional grilling. Most
    foods will require turning halfway through the cooking time (see section on oven accessories
    page 32).
    The Grill has three variable settings, Grill 1 (High), Grill 2 (Medium) and Grill 3 (Low). Grill 1 will
    be the hottest.

    Caution:
    The ACCESSORIES and surrounding oven will get very hot. Use oven gloves.

    31



  • Page 34

    Grilling
    Oven accessories to use
    When grilling foods the glass turntable should be in position, with the metal
    tray and the wire rack on top.
    Place food on wire rack on the metal tray on the turntable.
    The wire rack will allow fat to drip through into the metal tray to
    reduce excess splatter and smoke when grilling steaks, chops
    and other fatty foods.
    Most foods require turning halfway during cooking. When
    turning food, open oven door and CAREFULLY remove the
    metal tray and wire rack by holding the accessories firmly. Use
    oven gloves when removing accessories as they will be very
    hot, and so will the roof and walls of the oven.
    After turning, return food to the oven, close door and press
    START. The oven will continue to count down the remaining
    cooking time. It is quite safe to open the oven door at any time
    to check the progress of the food as it is grilling.
    If grilling fish or small items, place the metal tray on top of the
    wire rack.

    Guidelines
    1.

    There is no microwave power on the GRILL only program.

    2.

    Use the accessories provided, as explained above.

    3.

    The Grill will only operate with the oven door closed.

    4.

    Most meat items e.g. bacon, sausages, chops can be cooked on the hottest setting GRILL 1. This setting is also suitable for toasting bread, muffins and teacakes etc.

    5.

    GRILL 2 and GRILL 3 are used for more delicate foods or those that require a longer grill
    time e.g. fish or chicken portions.

    6.

    DO NOT PREHEAT THE GRILL.

    7.

    NEVER COVER THE FOOD WHEN GRILLING.

    8.

    ALWAYS USE OVEN GLOVES WHEN REMOVING THE FOOD AND ACCESSORIES
    AFTER GRILLING AS THE OVEN AND ACCESSORIES WILL BE VERY HOT.

    9.

    After grilling it is important that the grill accessories are removed for cleaning before reuse
    and that the oven walls and floor are wiped with a cloth squeezed in hot soapy water to
    remove any grease. DO NOT PUT ACCESSORIES IN DISH WASHER.

    32



  • Page 35

    Convection cooking
    Your combination oven can be used in convection mode which incorporates a heating element
    with a fan.
    For best results always place food in a preheated oven. The metal tray must be on the glass
    turntable when preheating.

    Press to select
    oven temperature.
    The oven starts at
    150 °C and then for
    each press the
    temperature will
    count up in 10 °C
    stages to 220 °C,
    then to, 100 °C,
    110 °C etc. The
    convection symbol
    will also appear.

    10
    min

    1
    min

    10
    sec

    Start

    Start

    Convection



    1
    h



    Press Start to
    preheat. A “P” will
    appear in the
    display window.
    When the oven is
    preheated the oven
    will beep and the
    “P” will flash. Then
    open the door and
    place the food
    inside.*



    Inoperable

    Press Time pads to
    enter cooking time.
    Maximum cooking
    time is 9 hours, 59
    minutes. The 10
    sec pad is
    inoperable.



    Press Start pad.
    Note: Check that
    only the convection
    symbol
    is still in
    the display. If the
    microwave
    symbol is displayed
    this is incorrect and
    the program should
    be cancelled.
    Reselect the
    convection setting.

    * Note: Open the door using the Door Release pad, because if the Stop/Cancel pad is pressed
    the program may be cancelled. Then if the time was entered the oven would revert to
    cooking on microwave only.
    The oven will maintain the selected temperature for approximately 30 minutes. If no food has
    been placed inside the oven or a cooking time set, then it will automatically cancel the cooking
    program and revert to time of day.

    CAUTION:
    THE ACCESSORIES AND THE SURROUNDING OVEN WILL GET VERY HOT.
    USE OVEN GLOVES.

    33



  • Page 36

    Convection cooking
    Oven accessories to use
    When using the Convection oven the glass turntable should be in position and
    must have the metal tray placed on top.
    The food is then placed onto the metal tray. Follow your individual recipe guidelines.
    Roasting meat:
    glass turntable,
    metal tray.

    Baking: glass
    turntable, metal
    tray.

    When using the oven as a CONVECTION oven, there is NO MICROWAVE POWER, i.e. the
    oven is operating as a conventional oven and you can use all your standard metal baking tins
    and ovenware.
    It is not recommended to cook on more than one level when using the CONVECTION oven.
    When cooking 2 trays of buns etc, cook in two batches.

    Combination cooking
    Your oven has two methods of cooking by Combination.
    1. Convection and Microwave
    2. Grill and Microwave
    COMBINATION cooking is ideal for many foods. The microwave power cooks them quickly,
    whilst the oven or grill gives the traditional browning and crispness.
    All this happens simultaneously resulting in most foods being cooked in 1/2 - 2/3 of the
    conventional cooking time.
    There is no need to preheat on COMBINATION programs, EXCEPT when cooking pastry.
    It is possible to use smooth seamed metal tins and foil containers on COMBINATION but they
    must be placed directly onto the metal tray on the glass turntable. They must not be placed
    directly onto the wire rack, or arcing will occur.
    If you experience arcing, which is when you see blue sparks or hear crackling noises, the metal
    container is unsuitable or you have insufficient food in the oven. You should stop the program
    immediately and change the container or re-program to CONVECTION only.
    To cook successfully by COMBINATION you should always use a minimum of 200 g (7oz) food.
    Small quantities should be cooked by Convection, or Grill.

    34



  • Page 37

    Combination cooking
    Preheat if necessary

    Grill 1-2-3

    or

    or

    Combination

    Start

    Micr o Power

    Convection



    Press Combination
    pad. The grill and
    convection
    symbols will appear
    and flash.





    Select first cooking
    mode. The
    microwave symbol
    will appear.

    1
    h

    10
    min

    1
    min

    10
    sec

    Set cooking time. 10 sec. pad
    is inoperable.



    Select microwave
    power. Options
    available depend on
    first cooking mode
    selected.



    Press if preheating.*
    Convection only.

    Start



    Press Start pad.

    CAUTION:
    Take care to use oven gloves when removing dishes from the oven - especially when turning or
    stirring foods as the oven walls and roof will be very hot.
    * NOTE:
    When placing food in the oven after preheating, just open the door using the Door Release pad,
    because if STOP/CANCEL pad is pressed the program may be cancelled. Then, if the time was
    entered, the oven would revert to cooking on microwave only.

    Containers to use
    DO NOT use plastic MICROWAVE containers on Combination Programs (unless suitable
    for combination cooking). Dishes must be able to withstand the heat of the top grill. Do
    not put dishes on wire rack directly under the grill, place on metal tray on glass turntable.

    Oven accessories
    When using any Combination cooking program the glass turntable should be in position
    and must have the metal tray placed on top, unless otherwise stated.

    35



  • Page 38

    Combination 1. Convection and Microwave
    This is the most popular combination mode combining Convection heat with Microwave Power.
    Casseroles, meat joints, jacket potatoes and pastries are very successful using this
    combination. Unsuitable foods are those which contain whisked eggs, meringues, rich fruit
    cakes, biscuits and yorkshire puddings.
    It is not necessary to preheat on combination except when cooking pastry dishes. For pastry
    dishes preheat oven to 210°C on Convection so that the oven is hot, and then select the
    desired Combination program or follow recipe guidelines.

    Combination

    Micr o Power

    Convection

    • Press Combination pad. The • Press to select oven
    • Press Micro power pad to
    grill and convection
    temperature. The oven
    select Microwave setting.
    symbols will appear and
    starts at 150°C, and then for
    HIGH & DEFROST are not
    flash.
    each press the temperature
    available. The microwave
    will count up in 10°C stages
    symbol
    will stop flashing.
    to 220°C, then to 100°C,
    110°C etc. The grill
    symbol
    will disappear and
    the convection symbol
    will stop flashing. The
    microwave symbol
    appears and starts to flash.

    1
    h

    10
    min

    1
    min

    10
    sec

    Start

    Inoperable

    • Press to enter required cooking time.
    10 sec pad is inoperable.

    36

    • Press Start pad.



  • Page 39

    Combination 1. Convection and Microwave
    Oven accessories to use
    When using Combination cooking the glass turntable should be in position and must
    have the metal tray on top, unless otherwise stated.
    Items of food can be placed onto the wire rack on the metal
    tray on the glass turntable. Heatproof dishes of food should be
    placed directly onto the metal tray on the glass turntable.

    Joints and portions of meat should be placed on an upturned
    saucer on the metal tray on the glass turntable. Alternatively
    they can be placed in a heatproof dish on the metal tray on the
    glass turntable.

    Recipes using foil or metal containers e.g. cakes and pastries
    should be placed directly onto the metal tray on glass
    turntable.

    37



  • Page 40

    Combination 1. Convection and Microwave
    Guidelines
    • Food is usually cooked UNCOVERED.
    • After cooking it is important that the accessories are removed for cleaning before re-use and
    that the oven walls and floor are wiped with a cloth squeezed in hot soapy water to remove
    any grease. DO NOT PUT ACCESSORIES IN THE DISHWASHER.
    The chart below gives suggestions for Combination programs. For cooking times refer to cooking
    charts or a similar recipe in the book. It is not possible to use HIGH or DEFROST Microwave
    Power in this mode.

    Press Combination pad first, then select CONVECTION temperature.
    Lastly, select Microwave Power and set cooking time.
    Oven temperature

    220°C

    Microwave Power

    WARM

    Use
    Nuggets, sausage rolls
    apple pie,
    bread and butter pudding.
    Quiche, frozen garlic baguette,
    part baked rolls, meat pies,
    cottage pie,
    fish pie.

    220°C

    SIMMER

    190°C

    SIMMER

    Whole chicken / turkey

    180°C

    SIMMER

    Joints lamb - beef

    170°C

    LOW

    Joints pork

    160°C

    WARM

    Casseroles

    Foods should always be cooked until browned and piping hot.

    CAUTION:
    ALWAYS USE OVEN GLOVES WHEN REMOVING DISHES FROM THE OVEN ESPECIALLY WHEN TURNING OR STIRRING FOODS, AS THE ACCESSORIES
    AND SURROUNDING OVEN WILL GET VERY HOT.

    38



  • Page 41

    Combination 2. Grill and Microwave
    This Combination mode is suitable for foods
    which are normally grilled and for reheating
    small savoury items.

    It is NOT necessary to preheat when using
    this Combination mode and food should
    always be cooked uncovered.

    Do not use this program with less than 200 g
    (7 oz) of food.

    The Grill will glow on and off during cooking this is normal.
    Grill 1 - HIGH
    Grill 2 - MEDIUM
    Grill 3 - LOW

    Combination

    Grill 1-2-3

    Micr o Power

    • Press Combination pad.
    • Select Grill Power. Press
    • Select Microwave Power.
    The grill
    and convection
    once for Grill 1 (High), twice
    Keep pressing this pad until
    symbols will appear and
    for Grill 2 (Medium) or three
    the power you require
    flash.
    times for Grill 3 (Low). The
    appears in the display
    convection symbol
    will
    window. Options available
    disappear and the grill
    depend on Grill Power
    symbol
    will stop flashing.
    selected. The microwave
    The microwave symbol
    symbol
    will stop flashing.
    appears and starts to
    flash.
    1
    h

    10
    min

    1
    min

    10
    sec

    Start

    Inoperable

    • Press to enter required cooking time.
    10 sec. pad is inoperable.

    • Press Start pad.

    39



  • Page 42

    Combination 2. Grill and Microwave
    Oven accessories to use
    When using Combination cooking the glass turntable should be in position and
    must have the metal tray on top, unless otherwise stated.
    Food should be placed directly onto the wire rack on the metal
    tray. This is then placed on the glass turntable.
    When cooking fish or small items, food can be placed directly
    on the metal tray on top of the wire rack.

    Guidelines
    • Food is always cooked UNCOVERED.
    • To turn food just press the door release pad, remove the Metal Tray and Wire Rack, turn the
    food, return to the oven, close the door and press START pad. The oven will continue to
    countdown the remaining cooking time.
    • After Grilling it is important that the Grill accessories are removed for cleaning before reuse
    and that the oven walls and floor are wiped with a cloth squeezed in hot soapy water to remove
    any grease. DO NOT PUT ACCESSORIES IN THE DISHWASHER.

    40



  • Page 43

    Combination 2. Grill and Microwave
    For advice on cooking times refer to cooking charts and recipes in this book.
    Foods should always be cooked until browned and piping hot.

    CAUTION:
    ALWAYS USE OVEN GLOVES WHEN REMOVING DISHES FROM THE OVEN ESPECIALLY WHEN TURNING OR STIRRING FOODS, AS THE ACCESSORIES AND
    SURROUNDING OVEN WILL GET VERY HOT.
    * NOTE:
    When placing food in the oven after preheating, just open the door using the Door Release pad,
    because if STOP/CANCEL pad is pressed the program may be cancelled. Then, if the time was
    entered, the oven would revert to cooking on microwave only.

    Containers to use
    DO NOT use plastic MICROWAVE containers on Combination programs (unless suitable for
    combination cooking). Dishes must be able to withstand the heat of the top grill. Do not put
    dishes on wire rack directly under the grill, use the metal tray.

    41



  • Page 44

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

    lb
    oz

    1
    2

    • Select the desired Auto Weight program, by
    pressing the pad. The pad can be pressed
    once or twice to select the desired program.

    • Press to select grams or pounds and ounces.

    down

    Start

    up

    • Enter the weight by pressing the up and
    down pads.

    • Press Start.

    When you select an automatic program symbols will appear in the display to show the cooking
    mode that will be used and the accessories that are needed, in addition to the turntable. These
    are what they mean:Microwave

    Metal tray

    Grill
    Convection

    42

    Wire rack



  • Page 45

    Guidelines for use
    The auto weight programs are designed to take the guesswork out of cooking or reheating your
    food. They must ONLY be used for the foods described.
    1. Only cook foods within the weight ranges described (see table below).
    2. Only use the accessories as indicated on pages 44-46.
    3. DO NOT cover food unless stated, as programs 7-10 use a Combination of Microwave and
    Convection and it will prevent the food browning. The heat will also melt any plastic covering.
    4. Most foods benefit from a STANDING time after cooking on an auto program, to allow heat to
    continue conducting to the centre.
    5. To allow for some variations that occur in food, check that food is thoroughly cooked and
    piping hot before serving.

    Minimum/maximum weights to use on auto
    weight programs
    Program

    Minimum

    Maximum

    Curry
    Chinese style
    Pasta
    Casserole
    Fresh fish
    Fresh vegetables
    Jacket potatoes
    Frozen potato products
    Whole chicken
    Frozen pizza

    300 g (11oz)
    300 g (11oz)
    300 g (11oz)
    300 g (11oz)
    200 g (7oz)
    100 g (4oz)
    200 g (7oz)
    200 g (7oz)
    900 g (2lb)
    100 g (4oz)

    800 g (1lb 10oz)
    450 g (1lb)
    1600 g (3lb 9oz)
    900 g (2lb)
    800 g (1lb 10oz)
    800 g (1lb 10 oz)
    1500 g (3lb 5oz)
    500 g (1lb 2oz)
    2000 g (4lb 4oz)
    450 g (1lb)

    43



  • Page 46

    Auto weight cook programs
    Auto Programs must ONLY be used for the foods described below. Programs 1-6 use
    Microwave power only, Programs 7-10 use a Combination program of Microwave and
    Convection and/or Grill.
    *IMPORTANT NOTE: These programs are not suitable for foods that cannot be stirred e.g.
    lasagne / shepherds pie.

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

    M

    1
    2

    2 Chinese style
    This program is for reheating a chilled chinese style
    convenience meal.* Foods must be in a suitable
    microwaveable container and have the film pierced. Press the
    pad twice. Enter the weight. Press START. Stir halfway. Allow to
    stand for 1 minute. Ensure food is piping hot. Stir again before
    serving.

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

    M

    3
    4

    4 Casserole
    This program is for reheating a chilled casserole convenience
    meal.* Foods must be in a suitable microwaveable container
    and have the film pierced. Press the pad twice. Enter the
    weight. Press START. Stir halfway. Allow to stand for 1 minute.
    Ensure food is piping hot. Stir again before serving.

    M
    M

    44

    = Microwave cooking only

    C

    = Combination e.g. Convection + Micro power



  • Page 47

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

    5
    6

    M
    6 Fresh vegetables

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

    M
    7 Jacket potatoes
    To cook jacket potatoes with a crisper drier skin. Choose
    medium sized potatoes 200-250 g (7-9oz), for best results.
    Wash and dry potatoes and prick with a fork several times.
    Place on metal tray on glass turntable. Press the pad. Enter
    total weight of potatoes, then press START.

    C

    M

    = Microwave Power only

    7

    C

    = Combination e.g. Convection + Micro Power

    45



  • Page 48

    Auto weight combination programs
    It is necessary to preheat the oven for programs 8-10 (Frozen potato products, whole chicken,
    frozen pizza). See below for operation.
    eg.
    down

    Start

    9

    • Select the Fresh
    Whole Chicken
    program.

    up

    Start

    • Press Start.
    • Press the start pad • After pre-heating, beeps
    sound and ʻPʼ will flash in
    to pre-heat the
    the display. Place the Whole
    oven. Pre-heat with
    Chicken in the oven and set
    metal tray on glass
    weight. The default weight is
    tray.
    in grams. Press g/lb pad to
    select lb/oz. Take care
    when handling the hot
    metal tray.

    8 Frozen potato products

    To cook FROZEN oven chips and potato products, e.g. Hash
    browns, croquettes, etc,. that are suitable for GRILLING.
    Press the pad. Press the start pad to pre-heat the oven. After
    pre-heating, beeps sound and ʻPʼ will flash in the display.
    Spread potato products out on metal tray on wire rack on glass
    turntable. Enter the weight. Press START. Turn during cooking.
    For best results cook in a single layer.

    C

    NOTE: Potato products vary considerably. We suggest
    checking a few minutes before the end of cooking to assess
    personal browning.
    8

    9 Whole chicken

    To cook WHOLE FRESH unstuffed chickens. Cook stuffing
    separately. Press Pad. Press the start pad to pre-heat the
    oven. After pre-heating, beeps sound and ʻPʼ will flash in the
    display. Place chicken on metal tray and place on glass
    turntable. Enter in the weight of the chicken, then press
    START. Start cooking breast side down and turn 2/3 total time,
    a beep will sound to turn, taking care with hot juices. Stand for
    5 minutes.

    C
    9

    10 Frozen pizza
    For reheating and browning frozen, purchased pizza. Press
    Pad. Press the start pad to pre-heat the oven. After preheating, beeps sound and ʻPʼ will flash in the display. Remove
    all packaging and place pizza on wire rack on metal tray on
    glass turntable. Enter weight and press START.

    C
    M

    46

    = Microwave Power only

    10

    C

    = Combination e.g. Convection + Micro Power



  • Page 49

    Cooking and reheating guidelines
    Most foods reheat very quickly in your oven by HIGH power. Meals can be brought back to
    serving temperature in just minutes and will taste freshly cooked and NOT leftover. Always
    check food is piping hot and return to oven if necessary.
    As a general rule, always cover wet foods, e.g. soups, casseroles and plated meals.
    Do not cover dry foods e.g. bread rolls, mince pies, sausage rolls etc.
    The charts on pages 49-67 show you the best way to cook or reheat your favourite foods. The
    best method depends on the type of food.
    Remember when cooking or reheating any food that it should be stirred or turned wherever
    possible. This ensures even cooking or reheating on the outside and in the centre.

    When is food reheated?
    Food that has been reheated or cooked should be served “piping hot” i.e. steam should be
    visibly emitted from all parts. As long as good hygiene practices have been followed during the
    preparation and storage of the food, then cooking or reheating presents no safety risks.
    Foods that cannot be stirred should be cut with a knife to test that they are adequately heated
    throughout. Even if a manufacturerʼs instructions or the times in the cookbook have been
    followed, it is still important to check the food is heated thoroughly. If in doubt, always return to
    the oven for further reheating.
    If you cannot find the equivalent food in the chart then choose a similar type and size listed and
    adjust the cooking time if necessary.

    Plated meals

    Canned foods

    Everyoneʼs appetite varies and reheat times
    depend on meal contents. Dense items e.g.
    mashed potato, should be spread out well. If
    a lot of gravy is added, extra time may be
    required. Place denser items to the outside of
    the plate. An average plated meal will take
    4-7 mins on HIGH power to reheat. Do not
    stack meals.

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

    Soups
    Use a bowl and stir before, during and after
    heating.

    Casseroles
    Stir halfway through and again at the end of
    heating.

    47



  • Page 50

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

    Christmas puddings and liquids - caution
    Take great care when reheating these items. See Page 9 and 10.
    Do not leave unattended.
    Do not add extra alcohol.

    Babiesʼ bottles - caution
    Milk or formula MUST be shaken thoroughly before heating and again at the end and tested
    carefully before feeding a baby. See page 49.
    For 7-8 fl.oz. of milk from fridge temperature, remove top and teat. Heat on HIGH power for
    25-30 secs.
    CHECK CAREFULLY.
    For 3 fl.oz. of milk from fridge temperature, remove top and teat. Heat on HIGH power for 10-15
    secs.
    CHECK CAREFULLY.
    N.B. Liquid at top of bottle will be much hotter than at bottom and bottle must be shaken
    thoroughly.

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

    48



  • Page 51

    Weight/
    Quality

    Power
    Level

    Time to
    Select (approx)

    Microwave symbol

    E

    1000W

    Instructions/Guidelines

    The heating category for
    small packs of food

    The IEC (60705)
    power output (watts)

    4

    1

    4

    Place on heatproof plate on turntable. Do not cover.

    2-3 mins.

    or GRILL 1

    or GRILL 1

    HIGH power

    4-5 mins.

    30-40 secs.

    Place on heatproof plate on turntable. Do not cover.

    Place on micro-safe plate on turntable. Do not cover.

    Place on heatproof plate on turntable. Do not cover.

    Place on micro-safe plate on turntable. Do not cover.

    15-20 secs.

    HIGH power

    3-4 mins.

    3-5 mins.

    or GRILL 1

    or GRILL 1

    Place on heatproof plate on turntable. Do not cover.

    30-40 secs.

    HIGH power

    Place on micro-safe plate on turntable. Do not cover.

    Place on micro-safe plate on turntable. Do not cover.

    15-20 secs.

    HIGH power

    POINTS FOR CHECKING
    Always check that food is piping hot after reheating in the microwave. If unsure return to oven. Foods will still require a STAND TIME, especially if they
    cannot be stirred. The denser the food the longer the stand time.

    Rolls

    Croissants

    1

    BREAD – Pre-cooked – Fresh – N.B. Breads reheated by Microwave will have a soft base.

    N.B. Liquid at the top of the bottle will be much hotter than at the bottom of the bottle and must be shaken thoroughly before checking the temperature.
    Milk or formula must always be tested carefully before feeding a baby.

    For 3 fl.oz of milk from fridge temperature, remove top and teat. Heat on HIGH Power for 10-15 secs. CHECK CAREFULLY

    For 7-8 fl.oz of milk from fridge temperature, remove top and teat. Heat on HIGH Power for 25-30 secs. CHECK CAREFULLY

    BABIES BOTTLES – CAUTION

    Food

    HEATING CATEGORY
    Your oven is Heating Category E and this is displayed on the
    front of your oven door. The information on this label will
    assist you in using new instructions on food packs to enable
    you to program the best heating time in your oven.

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

    Reheating charts

    49



  • Page 52

    50

    405 g

    Stewed steak

    400 g

    Minestrone

    300 g

    Sponge pudding

    HIGH

    HIGH

    HIGH

    HIGH

    HIGH

    HIGH

    Place in a heatproof bowl on turntable. Cover. Stir halfway.

    Place in a heatproof bowl on turntable. Cover. Stir halfway.

    Place in a heatproof bowl on turntable. Cover

    Place in a heatproof bowl on turntable. Cover.

    Place in a heatproof bowl on turntable. Cover.

    Place in a heatproof bowl on turntable. Cover.

    1 min. 30 secs. to 2 mins. Place in a heatproof bowl on turntable. Cover.

    2 mins.

    2 mins. 30 secs.

    4 mins.

    3-4 mins.

    3 mins.

    2 mins.

    .
    Place in a heatproof bowl on turntable. Cover

    .
    Place in a heatproof bowl on turntable. Cover

    Place in a heatproof bowl on turntable. Cover.

    Instructions/Guidelines

    POINTS FOR CHECKING
    Always check that food is piping hot after reheating in the microwave. If unsure return to oven. Foods will still require a STAND TIME, especially if they
    cannot be stirred. The denser the food the longer the stand time.

    425 g

    Custard

    CANNED PUDDINGS

    425 g

    Cream of mushroom

    CANNED SOUPS

    400 g

    HIGH

    HIGH

    400 g

    200 g

    2 mins. 30 secs.

    HIGH

    200 g
    4 mins.

    3-4 mins.

    3 mins.

    2 mins.

    Time to
    Select (approx)

    HIGH

    HIGH

    HIGH

    Power
    Level

    420 g

    415 g

    220 g

    Weight/
    Quality

    Hot dogs (drained)

    CANNED MEAT

    Spaghetti in tomato sauce

    Ravioli in sauce

    Baked beans &
    Sausages/burgers

    Baked beans

    CANNED BEANS, PASTA

    Food

    Reheating charts



  • Page 53

    Weight/
    Quantity
    Power
    Level

    3 mins.

    HIGH
    HIGH

    330 g

    400 g

    2 - 3 mins.

    HIGH

    195 g

    454 g

    900 g

    1.1 kg

    Small

    Medium

    Large

    470 ml

    2 mugs

    Place in a heatproof bowl on turntable. Cover. Stir halfway.

    Place in a heatproof bowl on turntable. Cover.

    Place in a heatproof bowl on turntable. Cover.

    Place in a heatproof bowl on turntable. Cover.

    Place in a heatproof bowl on turntable. Cover.

    600 ml

    1 jug

    3 mins.
    3 mins. 30 secs.

    HIGH
    HIGH

    MED

    MED

    HIGH

    Stir, before, during and after reheating.

    Place in a heatproof mug on turntable.

    Place in a heatproof dish on turntable. Cover.

    Place in a heatproof dish on turntable. Cover.

    Place in a heatproof dish on turntable. Cover.

    Place in a heatproof dish on turntable. Cover.

    2 mins. to 2 mins. 30 secs. Place in a heatproof mug or jug on turntable.
    Stir, before, during and after reheating.
    4-5 mins.

    2 mins. 30 secs.

    1 min. 30 secs. to 2 mins.

    2 mins.

    HIGH

    HIGH

    30 secs.

    HIGH

    POINTS FOR CHECKING
    Always check that food is piping hot after reheating in the microwave. If unsure return to oven. Foods will still require a STAND TIME, especially if they
    cannot be stirred. The denser the food the longer the stand time.

    235 ml

    1 mug

    DRINKS — MILK - from the fridge

    235 ml

    1 mug

    DRINKS — COFFEE - at room temperature

    150 g

    Slice

    Instructions/Guidelines

    Place in a heatproof bowl on turntable. Cover.

    CHRISTMAS PUDDINGS – Do not leave unattended as overheating can cause the food to ignite

    Tomatoes, whole

    Sweetcorn

    5 mins.
    1 mins. 30 secs.

    HIGH

    820 g

    Potatoes new

    2 mins. 30 secs.

    3 mins.

    HIGH

    550 g

    Peas, garden

    HIGH
    2 mins.

    Peas, mushy

    Time to
    Select (approx)

    HIGH

    410 g

    300 g

    Carrots, whole

    CANNED VEGETABLES – Drain where appropriate

    Food

    Reheating charts

    51



  • Page 54

    52
    8 mins.

    Place in a heatproof dish on turntable. Cover.

    Place in a heatproof dish on turntable. Cover.

    400 g (1)

    250 g (1)

    300 g (2)

    300 g (2)

    220°C + SIMMER power

    Combi:

    HIGH power or

    200°C + WARM

    Combi:

    SIMMER power

    220°C +

    Combi:

    200°C + WARM power

    Combi:

    HIGH power or

    200°C + WARM power

    Combi:

    HIGH power or

    10 -12 mins.

    4-5 mins.

    12 mins.

    5-6 mins.

    6-7 mins.

    3-4 mins.

    6-7 mins.

    1-2 mins.

    Do not cover.

    Place on wire rack on metal tray on turntable.

    Place in micro-safe dish on turntable. Do not cover.

    Place on metal tray on turntable.

    Place on metal tray on turntable.

    Do not cover.

    Place on wire rack on metal tray on turntable.

    Place in micro-safe dish on turntable. Do not cover.

    Place on wire rack on metal tray on turntable. Do not cover.

    Place in micro-safe dish on turntable. Do not cover.

    If pie comes in foil container place directly onto metal tray.

    POINTS FOR CHECKING
    Always check that food is piping hot after reheating in the microwave. If unsure return to oven. Foods will still require a STAND TIME, especially if they
    cannot be stirred. The denser the food the longer the stand time.

    Quiche

    Shortcrust pie

    Steak and kidney

    Meat pies

    Cornish pastie

    180 g (1)

    Instructions/Guidelines

    Place in a heatproof dish on turntable. Cover.

    PASTRY PRODUCTS – PRECOOKED – N.B. Pastries reheated by microwave will have a soft base.

    HIGH

    1 kg

    Savoury Mince

    3 mins.

    10-15 mins.

    HIGH
    HIGH

    1 kg

    250 g

    Bolognese sauce/

    6-8 mins.

    Time to
    Select (approx)

    HIGH

    Power
    Level

    Casserole for 4

    700 g

    Weight/
    Quantity

    Casserole for 2

    HOMEMADE MEAT DISHES

    Food

    Reheating charts



  • Page 55

    270 g (2)

    90 g (2)

    Sausage roll

    Xmas mince pies
    HIGH power

    220°C + WARM power

    Combi:

    Power
    Level

    1

    Adult size
    size
    HIGH

    HIGH
    4-5 mins.

    2-3 mins.

    10-20 secs.

    8-9 mins.

    Time to
    Select (approx)

    730 g

    HIGH

    220°C + WARM power

    4-5 mins.

    10-15 mins.

    1 min. 20 secs.

    HIGH or
    Combi:

    1 min 30 secs - 2 mins.

    10-12 mins.

    2-3 mins

    5 mins.

    10-11 mins.

    3-4 mins.

    HIGH

    220°C + WARM power

    Combi:

    HIGH or

    Convection:
    220°C

    220°C + WARM power

    Combi:

    HIGH or

    Place on turntable. Do not cover.

    Place on metal tray on turntable. Do not cover.

    Place on turntable. Do not cover.

    Place in large jug. Stir during reheating.

    Place on metal tray on turntable. Do not cover.

    Place on turntable. Do not cover.

    Place in foil cases on wire rack on metal tray on turntable.
    Do not cover.

    Place on metal tray on turntable. Do not cover.

    Place in microwave-safe dish on turntable. Do not cover.

    Place on a heatproof plate on turntable. Cover.

    Place on a heatproof plate on turntable. Cover.

    Place in micro-safe dish on turntable. Do not cover.

    Do not cover.

    Place on wire rack on metal tray on turntable.

    Instructions/Guidelines

    POINTS FOR CHECKING
    Always check that food is piping hot after reheating in the microwave. If unsure return to oven. Foods will still require a STAND TIME, especially if they
    cannot be stirred. The denser the food the longer the stand time.

    Jam roly poly

    500 g

    300 ml

    Custard

    Fruit crumble

    340 g

    x6

    545 g

    Bread and butter
    pudding

    blackcurrant pies

    Apple and

    Apple pie

    PUDDINGS AND DESSERTS – Transfer puddings to a heatproof dish

    1

    Child size

    PLATED MEALS – HOMEMADE – CHILLED

    Weight
    Quantity

    Food

    Reheating charts

    53



  • Page 56

    54

    Weight
    Quantity

    Power
    Level

    Time to
    Select (approx)
    Instructions/Guidelines

    340 g

    Lasagne

    385 g

    454 g

    Potato wedges

    Vegetable bake

    5-7 mins.

    MEDIUM power or

    200°C + SIMMER power

    Combi:

    HIGH power or

    220°C

    Convection:

    220°C

    Convection:

    220°C

    Convection:

    200˚C + LOW power

    12-14 mins.

    6-8 mins.

    10 mins.

    15 mins.

    8- 10 mins.

    13-15 mins.

    13-15 mins.

    Combi: 220˚C + SIMMER
    power

    Combi:

    3-4 mins.

    15 mins.

    HIGH power or

    220°C

    Convection:

    Place on metal tray on turntable. Do not cover.

    Place on turntable.

    Turn halfway.

    Place on metal tray on wire rack on turntable.

    Place on wire rack on metal tray on turntable. Turn halfway.

    Place on metal tray on wire rack on turntable. Turn halfway.

    Place on metal tray on turntable. Do not cover.

    Place on turntable.

    Place on metal tray on turntable. Do not cover.

    Place on turntable.

    Place on metal tray on wire rack on turntable.

    POINTS FOR CHECKING
    Always check that food is piping hot after reheating in the microwave. If unsure return to oven. Foods will still require a STAND TIME, especially if they
    cannot be stirred. The denser the food the longer the stand time.

    200 g

    Spring rolls or
    samosas

    pakora & felafel

    280 g (6)

    300 g

    Cottage pie

    Onion bhajis,

    310 g

    Breaded mushrooms

    PURCHASED CONVENIENCE FOODS – CHILLED N.B. Transfer food from foil container to a similar sized heat-proof dish.

    Food

    Reheating charts



  • Page 57

    Weight
    Quantity

    Power
    Level

    Time to
    Select (approx)
    Instructions/Guidelines

    250 g

    360 g

    400 g

    Breaded onion rings

    Fish pie

    Shepherdʼs pie
    220°C + SIMMER power

    Combi:

    20-25 mins.

    10 mins.
    6-8 mins.

    DEFROST power
    then HIGH power or

    220°C + SIMMER power

    18 mins.

    7-8 mins.

    HIGH power or
    Combi:

    10-12 mins.

    22-25 mins.

    GRILL 1

    220˚C + SIMMER power

    Combi:

    8 mins.
    8-9 mins.

    DEFROST power

    18 mins.

    then HIGH power or

    GRILL 1

    Place on metal tray on turntable.

    Place on turntable.

    Place on metal tray on turntable.

    Place on turntable.

    Place on metal tray on wire rack on turntable. Turn halfway.

    Place on metal tray on turntable.

    Place on turntable.

    Turn halfway.

    Place on metal tray on wire rack on turntable.

    POINTS FOR CHECKING
    Always check that food is piping hot after reheating in the microwave. If unsure return to oven. Foods will still require a STAND TIME, especially if they
    cannot be stirred. The denser the food the longer the stand time.

    400 g

    340 g (6)

    Lasagne

    Golden drummers

    PURCHASED CONVENIENCE FOODS – FROZEN – N.B. Transfer food from foil container to a similar sized heat-proof
    dish. Plastic dishes designed for microwave and conventional ovens may be used with care.

    Food

    Reheating charts

    55



  • Page 58

    56

    255 g (2)

    Steaks

    225 g

    225 g

    225 g

    Chick peas

    Lentils

    Red kidney beans

    Use 600 ml (1pt) boiling water in a large bowl Cover.
    Use 600 ml (1pt) boiling water in a large bowl Cover.
    Must boil for at least 12 mins to destroy toxic enzymes

    15 mins.
    40 mins.

    HIGH power
    then SIMMER

    Use 600 ml (1pt) boiling water in a large bowl Cover.

    10-15 mins.

    10 mins.
    40 mins.

    HIGH power
    then SIMMER

    Use 600 ml (1pt) boiling water in a large bowl Cover.

    MEDIUM power

    10 mins.
    25-30 mins.

    HIGH power
    then SIMMER

    Place on wire rack on metal tray on turntable. Turn halfway.

    POINTS FOR CHECKING
    Always check that food is piping hot after reheating in the microwave. If unsure return to oven. Foods will still require a STAND TIME, especially if they
    cannot be stirred. The denser the food the longer the stand time.

    225 g

    Black eyed beans

    15-18 mins.

    Place on micro-safe rack or plate on turntable.

    4-5 mins.

    HIGH power
    or GRILL 1

    Place on metal tray on wire rack on turntable.
    Turn halfway.

    10-12 mins.

    or GRILL 1

    Place on micro-safe rack or plate on turntable
    and cover with kitchen towel to minimise splatter.

    Place on metal tray on turntable.

    Place on metal tray on turntable.

    Instructions/Guidelines

    4-6 mins.
    or 45 secs.
    per rasher

    10-12 mins.

    15-20 mins.

    Time
    (mins.)

    HIGH power

    Combi: 220°C + SIMMER power

    Combi: 220°C + SIMMER power

    Choice of
    Cooking Modes

    BEANS & PULSES – should be pre-soaked (except lentils)

    260 g (8)

    170 g (1)

    200 g (4)

    Weight/
    Quantity

    Rashers

    BACON – from raw

    Garlic baguette

    Part-baked

    Part-baked rolls

    BREAD – Frozen

    Food

    Cooking charts



  • Page 59

    Weight/
    Quantity

    Choice of
    Cooking Modes

    Time
    (mins.)
    Instructions/Guidelines

    450 g - 675 g

    Stewing steak

    10 mins. then 60
    mins.

    HIGH then SIMMER
    POWER or
    1hr-1hr 40 mins.

    12 mins.

    MEDIUM power or
    GRILL 1

    per 450 g
    6-8 mins.

    POWER

    Combi: 160°C +WARM power

    Turn halfway.

    Place on an upturned saucer on metal tray on turntable.

    Place in casserole dish with stock and vegetables
    with lid on metal tray on turntable. Stir halfway.

    Place in micro-safe dish with stock and vegetables on
    turntable.Stir halfway. Cover.

    Place on wire rack on metal tray on turntable. Turn halfway.

    Place on micro-safe rack or plate on turntable. Cover.

    turntable. Stir halfway. Cover.

    10 mins. then 15 mins. Place in micro safe dish with stock and seasonings on

    per 450 g

    power

    HIGH then MEDIUM

    14-16 mins.

    Combi: 180°C + SIMMER

    or GRILL 1

    HIGH power
    15-17 mins.

    3-4 mins.

    Place on wire rack on metal tray on turntable. Turn halfway.

    Place on micro-safe rack or plate on turntable. Cover.

    6-8 mins.
    12-16 mins.

    HIGH power
    or GRILL 1

    Place on wire rack on metal tray on turntable. Turn halfway.

    Place on micro-safe rack or plate on turntable. Cover.

    POINTS FOR CHECKING
    Always check that food is piping hot after reheating in the microwave. If unsure return to oven. Foods will still require a STAND TIME, especially if they
    cannot be stirred. The denser the food the longer the stand time.

    227 g (4)

    BEEFBURGERS – Frozen from raw – Caution: Hot fat! Remove grill accessory with care.

    340 g (2)

    BEEFBURGERS – Fresh from raw – Caution: Hot fat! Remove grill accessory with care.

    300 g (2)

    Rump/sirloin

    Mince

    Sirloin

    Topside, forerib,

    BEEF – Joints from raw – Caution: Hot fat! Remove dish with care. For Guidelines see Meat Chapter page 76.

    Food

    Cooking charts

    57



  • Page 60

    58

    Weight/
    Quantity

    Time
    (mins.)

    Time
    (mins.)
    Instructions/Guidelines

    Whole

    900 g (4)

    360 g

    Nuggets (fresh)

    Chicken legs

    500 g

    Nuggets (frozen)

    600 g (4)

    300 g (2)

    900 g (8)

    Drumsticks

    Kiev (fresh)

    500 g (4)

    Breasts, boneless

    Combi: 190˚C + SIMMER power

    MEDIUM power or

    Combi:
    220˚C + SIMMER

    MEDIUM power or

    220˚C + WARM power

    Combi:

    GRILL 1

    Combi:
    220°C + WARM

    Convection:
    220˚C
    220˚C

    Place on wire rack on metal tray on turntable.

    Place on micro-safe rack or plate on turntable. Cover.

    Place on metal tray on wire rack on turntable.

    Place on metal tray on wire rack on turntable. Turn halfway.

    Place on metal tray on wire rack on turntable.

    Place on wire rack on metal tray on turntable.

    Place on wire rack on metal tray on turntable.

    Place on micro-safe rack or plate on turntable. Cover.

    Place on wire rack on metal tray on turntable. Turn halfway.

    Place on micro-safe rack or plate on turntable. Cover.

    13-15 mins. per
    450g

    Place on upturnted saucer on metal tray on turntable.
    Start cooking breast side down. Turn halfway. DO NOT COVER.

    8-9 mins. per 450g Place in micro-safe dish on turntable. Cover.

    25-35 mins.

    18 mins.

    15 mins.

    15-20 mins.

    15-20 mins.

    16-18 mins.

    15-17 mins.

    25-30 mins.

    12-14 mins.

    MEDIUM power or

    Convection:
    220˚C

    30-35 mins.

    12-14 mins.

    GRILL 1 or

    MEDIUM power or

    CHICKEN from raw – CAUTION: Hot Fat! Remove accessory with care. For Guidelines see Meat Chapter page 76.

    Food

    Cooking charts



  • Page 61

    30 secs

    HIGH power

    180 g (2)

    420 g (2)

    Cakes

    Fillets

    12-14 mins.

    3-5 mins.

    or GRILL 1

    10-12 mins.

    GRILL 1
    HIGH power

    GRILL 1

    Add 1 tbsp of milk for each egg used.
    Beat eggs, milk and knob of butter together.
    Cook for 1st cooking time then stir.
    Cook for 2nd cooking time then stand for 1 min.

    Place water in a small bowl and heat for 1st cooking time.
    Add medium egg (size 3).
    Pierce yolk and white.
    Cover.
    Cook for 2nd cooking time.
    Then leave to stand for 1 min.

    Place on metal tray on wire rack on turntable. Turn halfway.

    Place in micro-safe dish. Add 30 ml of liquid. Cover.

    Place on metal tray on wire rack on turntable. Turn halfway.

    Place on metal tray on wire rack on turntable. Turn halfway.













    Instructions/Guidelines

    POINTS FOR CHECKING
    Always check that food is piping hot after reheating in the microwave. If unsure return to oven. Foods will still require a STAND TIME, especially if they
    cannot be stirred. The denser the food the longer the stand time.

    320 g (2)

    Breaded fillets

    10-15 mins.

    30 secs
    1min. 20 secs

    50 secs

    HIGH power
    HIGH power

    20 secs

    HIGH power
    HIGH power

    30 secs

    HIGH power

    FISH – FRESH from raw – For Guidelines see Fish Chapter page 72.

    3 Eggs

    2 Eggs

    1 Egg

    EGGS – Scrambled.

    2 mins.
    1min. 50 secs.

    MEDIUM power

    4

    Eggs

    1min. 30 secs.

    HIGH power

    MEDIUM power

    1 min.10 secs.
    1 min. 30 secs.

    3

    HIGH power

    Water

    180 ml

    MEDIUM power

    2

    135 ml

    Eggs

    1 min.

    Eggs

    HIGH power

    90 ml

    Water

    50 secs.

    40 secs.

    Time
    (mins.)

    Water

    MEDIUM power

    HIGH power

    Choice of
    Cooking Modes

    1

    45 ml

    Weight/
    Quantity

    Egg

    EGGS – Poached.
    Water

    Food

    Cooking charts

    59



  • Page 62

    60

    Weight/
    Quantity
    Choice of
    Cooking Modes

    330 g (1)

    Whole
    or GRILL 2

    HIGH power

    or GRILL 2

    HIGH power

    246 g (8)

    300 g (3)

    Fish fingers

    Haddock fillets

    DEFROST then
    STAND then MEDIUM

    Place in micro-safe dish. Add 30 ml of liquid. Cover.

    Place in micro-safe dish. Add 30 ml of liquid. Cover.

    Place on metal tray on wire rack on turntable. Turn halfway.

    Place on metal tray on wire rack on turntable. Turn halfway.

    Place in micro-safe dish. Add 30 ml of liquid. Cover.

    Place on metal tray on wire rack on turntable. Turn halfway.

    Place on micro-safe dish. Do not cover.

    Place on metal tray on wire rack on turntable. Turn halfway.

    Place on metal tray on wire rack on turntable. Turn halfway.

    Place on metal tray on wire rack on turntable. Turn halfway.

    Place in micro-safe dish. Add 30 ml of liquid. Cover.

    Place on metal tray on wire rack on turntable. Turn halfway.

    Place in micro-safe dish. Add 30 ml of liquid. Cover.

    Instructions/Guidelines

    4 then 2 then 6
    Place bag sauce side down on a plate. Slash top.
    mins.

    8-9 mins.

    10-15 mins.

    HIGH power
    HIGH power

    10 mins.

    15 mins.

    Combi: 220°C + SIMMER power

    15-20 mins.

    GRILL 1

    7 mins.

    GRILL 1 or

    12-14 mins.

    GRILL 1

    4-5 mins.

    HIGH power or

    15-20 mins.

    GRILL 1

    14-16 mins.

    Convection: 220°C

    HIGH power or

    12-15 mins.

    GRILL 1 or

    14 mins.

    4-5 mins.

    12-16 mins.

    3-4 mins.

    Time
    (mins.)

    POINTS FOR CHECKING
    Always check that food is piping hot after reheating in the microwave. If unsure return to oven. Foods will still require a STAND TIME, especially if they
    cannot be stirred. The denser the food the longer the stand time.

    150 g- 170 g

    450 g (2)

    Boil in the bag

    450 g (2)

    Whole

    Steaks

    300 g

    400 g (4)

    Cakes

    Scampi

    200 g (2)

    Breaded Fillets

    FISH - FROZEN from raw - For Guidelines see Fish Chapter page 72.

    350 g (2)

    Steaks

    FISH – FRESH from raw – For Guidelines see Fish Chapter page 72.

    Food

    Cooking charts



  • Page 63

    Weight/
    Quantity

    Choice of
    Cooking Modes

    Time
    (mins.)

    HIGH power
    HIGH power
    HIGH power
    HIGH power
    HIGH power
    HIGH power

    450 g

    450 g

    450 g
    450 g

    450 g

    450 g

    Apples – stewed

    Peaches – poached

    Pears – poached
    Plums – poached

    Plums – stewed

    Rhubarb – stewed

    5-8 mins.

    8-10 mins.

    5-6 mins.
    6-8 mins.

    4-5 mins.

    4-5 mins.

    5-6 mins.

    Only half fill dish. Cover.

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

    Add 300 ml (1/2 pt) of water. Only half fill dish. Cover.
    Add 300 ml (1/2 pt) of water. Only half fill dish. Cover.

    Add 300 ml (1/2 pt) of water. Only half fill dish. Cover.

    Only half fill dish. Cover.

    Add 300 ml (1/2 pt) of water. Only half fill dish. Cover.

    Instructions/Guidelines

    400 g (4)

    Chops, loin

    450 g

    Casseroling lamb
    ie. diced shoulder

    Place in micro-safe dish or rack on turntable. Cover.

    Place on wire rack on metal tray on turntable. Turn halfway.

    Place in micro-safe dish or rack on turntable. Cover.

    Place in casserole, add stock and vegetables, cover with lid on metal
    tray on turntable. Stir halfway.
    1 hr

    10 then 60
    mins.
    1 hr

    Combi: 160°C + WARM power
    HIGH then LOW power or
    Combi: 160°C + WARM power

    Place in casserole with lid on metal tray on turntable.

    Place in micro-safe dish on turntable. Stir halfway. Cover.

    Place in micro-safe dish with stock and vegetables on turntable. Stir
    halfway. Cover

    10 then 40
    mins.

    13-15 mins.
    Place on metal tray on turntable. Turn halfway.
    per 450 g

    20 mins.

    7-8 mins.

    18-20 mins. Place on wire rack on metal tray on turntable. Turn halfway.

    6-7 mins.

    HIGH then LOW power or

    Combi: 180°C + SIMMER power

    or GRILL 1

    MEDIUM power

    or GRILL 1

    MEDIUM power

    POINTS FOR CHECKING
    Always check that food is piping hot after reheating in the microwave. If unsure return to oven. Foods will still require a STAND TIME, especially if they
    cannot be stirred. The denser the food the longer the stand time.

    450 g

    Stewing lamb
    i.e. diced shoulder

    Joints

    330 g (4)

    Chops, cutlets

    LAMB – from raw – CAUTION: Hot Fat! Remove accessory with care. For Guidelines see Meat Chapter page 76.

    HIGH power

    450 g

    Apples – poached

    FRUIT – Peel, slice, chop into even sized pieces. Place in shallow heatproof dish on turntable.

    Food

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  • Page 64

    62

    Weight/
    Quantity

    Choice of
    Cooking Modes

    225 g

    225 g

    225 g

    Macaroni

    Spaghetti / tagliatelle

    Pasta shells - ie.
    conchiglie

    250 g (6)

    All Butter croissants
    Pre heat 200°C then 200°C

    Convection:

    220°C + SIMMER power

    Combi:

    HIGH power or

    HIGH power

    Prick base of pastry and chill well. Do not cover.
    Place on metal tray on turntable.

    Prick base of pastry and chill well. Lay piece of kitchen towel in base.
    Place on turntable.

    Use 11/2 litres (21/2pts) boiling water. Add 15 ml oil.
    Cover. Stir halfway.

    Use 1 litre (13/4pt) boiling water. Add 15 ml oil. Cover. Stir halfway.

    Instructions/Guidelines

    10-14 mins. Place on baking sheet on metal tray on turntable.

    7-8 mins.

    3-4 mins.

    10-12 mins.

    8-10 mins.

    10-12 mins.

    HIGH power

    HIGH power

    8-10 mins.

    HIGH power

    Time
    (mins.)

    250 g

    Thin and crispy

    8 mins.

    6-8 mins.

    Combi: 220°C + WARM power or
    Convection: 220°C

    8-12 mins.

    4-6 mins.

    Convection: 220°C

    HIGH power or

    Place on wire rack on metal tray on turntable. Do not cover.

    Place directly on wire rack on metal tray on turntable. Do not cover.

    Place on micro-safe plate on turntable. Do not cover.

    POINTS FOR CHECKING
    Always check that food is piping hot after reheating in the microwave. If unsure return to oven. Foods will still require a STAND TIME, especially if they
    cannot be stirred. The denser the food the longer the stand time.

    450 g

    Deep pan, ham

    PIZZA – FRESH chilled – N.B. Remove all packaging. Pizzas will have a soft base if cooked by microwave only.

    23 cm (9”)

    Shortcrust flan

    PASTRY – UNCOOKED

    225 g

    Twists

    PASTA - Place in a large 3 litre (6 pint) microwave safe bowl.

    Food

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  • Page 65

    Weight/
    Quantity

    Choice of
    Cooking Modes

    Time
    (mins.)

    420 g

    250 g (2)

    Combi: 220°C

    + SIMMER power

    Combi: 220°C

    + SIMMER power

    10-12 mins.

    10-12 mins.

    Place on wire rack on metal tray on turntable. Do not cover.

    Place on wire rack on metal tray on turntable. Do not cover.

    Instructions/Guidelines

    Combi: 190°C + WARM power

    Tenderloin, whole

    Place on wire rack on metal tray on turntable. Turn halfway.

    HIGH power
    HIGH power

    1 cup
    of oats

    2 cups
    of oats

    2 servings

    4 servings

    8-9 mins.

    4-5 mins.

    2-21/2 mins.

    Add 4 cups of water or milk. Stir halfway.

    Add 2 cups of water or milk. Stir halfway.

    Add 1 cup of water or milk. Stir halfway.

    20-25 mins. per
    Place on upturned saucer on metal tray on turntable.
    450g

    15 mins. then
    15-20 mins. per Place in large casserole with lid and cover with water.
    450 g

    POINTS FOR CHECKING
    Always check that food is piping hot after reheating in the microwave. If unsure return to oven. Foods will still require a STAND TIME, especially if they
    cannot be stirred. The denser the food the longer the stand time.

    MEDIUM power

    1
    /2 cup
    of oats

    1 serving

    Porridge – N.B: Use a large bowl.

    15-20 mins.

    13-14 mins. per Place on upturned saucer in heatproof dish on turntable. Turn joint
    MEDIUM power or
    over halfway during cooking. Drain off fat during cooking.
    450 g
    17-19 mins. per
    Combi: 170°C + LOW power
    Place on metal tray. Turn halfway.
    450 g

    GRILL 1

    HIGH
    then MEDIUM power

    425 g

    Gammon covered
    with water

    Joints

    Chops

    PORK – from raw – CAUTION: Hot Fat! Remove accessory with care. For Guidelines see Meat Chapter page 76.

    Pepperoni

    French bread

    PIZZA – FROZEN – N.B. Remove all packaging. Pizzas will have a soft base.

    Food

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  • Page 66

    64

    Weight/
    Quantity

    250 g

    250 g

    250 g

    250 g

    Easycook white

    Easycook brown

    Long grain white

    Long grain brown

    MEDIUM power

    MEDIUM power

    HIGH power

    HIGH power

    MEDIUM power

    50 g

    50 g

    Pudding rice

    Tapioca

    20-25 mins.
    5 mins.
    35 mins.
    30-35 mins.

    SIMMER power
    HIGH power
    then SIMMER
    SIMMER power

    20-25 mins.

    14-18 mins.

    15-20 mins.

    12-13 mins.

    10-15 mins.

    8-9 mins.

    10-12 mins.

    12-15 mins.

    15-18 mins.

    Time
    (mins.)

    Add 600 ml (1pt) milk. 30 ml sugar

    Add 450 ml (3/4pt) milk. 30 ml sugar

    Add 600 ml (1pt) milk. 30 ml sugar

    Use 600ml (1pt) water. Cover. Stir halfway.

    Place on metal tray on wire rack on turntable. Turn halfway.
    Place on metal tray on wire rack on turntable. Turn halfway.Place
    on metal
    ontray
    wireonrack
    turntable.
    Turn halfway.
    Place
    on tray
    metal
    wireon
    rack
    on turntable.
    Turn halfway.

    Place on metal tray on wire rack on turntable. Turn halfway.

    Place on metal tray on wire rack on turntable. Turn halfway.

    Instructions/Guidelines

    POINTS FOR CHECKING
    Always check that food is piping hot after reheating in the microwave. If unsure return to oven. Foods will still require a STAND TIME, especially if they
    cannot be stirred. The denser the food the longer the stand time.

    50 g

    Flaked rice

    MILK PUDDING – Use large bowl, cover. Stir halfway.

    250 g

    Basmati

    RICE - Place in a large 3 litre (6 pint) microwave safe bowl

    MEDIUM power

    Combi: GRILL 1 +

    300 g

    450 g

    300 g (7)

    Hash browns

    Oven chips &
    Associated products

    GRILL 1
    GRILL 1 or

    300 g

    Croquettes

    GRILL 1

    Choice of
    Cooking Modes

    POTATO PRODUCTS part cooked – FROZEN

    Food

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  • Page 67

    Weight/
    Quantity

    Choice of
    Cooking Modes

    Time
    (mins.)

    454 g (8)

    power

    Combi: 190°C + SIMMER

    GRILL 1

    HIGH power

    MEDIUM power

    450 g

    450 g

    450 g

    Runner beans

    Beetroot

    HIGH power
    HIGH power

    450 g

    450 g

    450 g

    450 g

    Brussel sprouts

    Cabbage - sliced

    Carrots - sliced

    Cauliflower - florets

    Courgettes

    5 mins.

    10-12 mins.

    7-9 mins.

    7-9 mins.

    8-9 mins.

    8 mins.

    12-15 mins.

    7 mins.

    5-6 mins.

    5-8 mins.

    Add 90 ml (6 tbsp) water. Cover.

    12-14 mins.
    Place on metal tray on turntable. Turn halfway.
    per 450 g

    17-18 mins. Place on wire rack on metal tray on turntable. Turn halfway.

    Instructions/Guidelines

    POINTS FOR CHECKING
    Always check that food is piping hot after reheating in the microwave. If unsure return to oven. Foods will still require a STAND TIME, especially if they
    cannot be stirred. The denser the food the longer the stand time.

    HIGH power

    HIGH power

    HIGH power
    HIGH power

    450 g

    450 g

    Broccoli

    HIGH power

    HIGH power

    450 g

    Asparagus

    Broad beans

    FRESH VEGETABLES – Place in shallow micro-safe dish.

    Turkey, whole

    TURKEY

    Thick

    SAUSAGES from raw – CAUTION: Hot Fat! Remove accessory with care.

    Food

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    65



  • Page 68

    66

    Weight/
    Quantity

    Choice of
    Cooking Modes

    450 g

    450 g

    450 g

    Peas

    Potatoes - boiled

    Potatoes - par-boiled

    450 g

    Swede - cubed
    HIGH power

    HIGH power

    8-12 mins.

    7 mins.

    30 mins.

    18-20 mins.

    HIGH power
    Combi: 220°C +SIMMER power

    25 mins.

    13 mins.

    HIGH power or
    Combi: 220°C + SIMMER power

    20 mins.

    8 mins.

    HIGH power or
    Combi: 220°C + SIMMER power

    15 mins.

    5 mins.

    Combi: 220°C + SIMMER power

    5-6 mins.

    HIGH power

    7-9 mins.

    4-6 mins.

    HIGH power or

    HIGH power

    HIGH power

    6-7 mins.

    5 mins.

    7-8 mins.

    6-7 mins.

    Time
    (mins.)

    Add 90 ml (6tbsp) water. Cover.

    Wash and prick skins several times. Place directly on
    glass turntable if cooking by microwave. If cooked by
    combination place directly on metal tray on turntable.
    Allow to stand for 5 mins. Or use Auto Program Jacket
    Potato.

    Add 90 ml (6 tbsp) water. Cover.

    Add 90 ml (6tbsp) water. Cover.

    Instructions/Guidelines

    POINTS FOR CHECKING
    Always check that food is piping hot after reheating in the microwave. If unsure return to oven. Foods will still require a STAND TIME, especially if they
    cannot be stirred. The denser the food the longer the stand time.

    450 g

    6

    4

    2

    Spinach

    Potatoes jacket (225 g)

    450 g

    1

    HIGH power

    450 g

    Mushrooms

    Parsnips - sliced

    HIGH power

    HIGH power

    450 g

    Leeks - sliced

    HIGH power

    450 g

    Corn on the cob

    FRESH VEGETABLES – Place in shallow micro-safe dish.

    Food

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  • Page 69

    Weight/
    Quantity

    Choice of
    Cooking Modes

    HIGH power

    HIGH power
    HIGH power

    450 g

    450 g

    450 g

    450 g

    450 g

    Carrots - sliced

    Cauliflower

    Peas

    Spinach - nuggets

    Sweetcorn

    220°C

    HIGH power

    HIGH power
    Add 30 ml (2tbsp) water. Cover.

    15-20 mins. Place directly onto metal tray.

    7 mins.

    8-9 mins.

    6-7 mins.

    5-6 mins.

    9-10 mins.

    Instructions/Guidelines

    POINTS FOR CHECKING
    Always check that food is piping hot after reheating in the microwave. If unsure return to oven. Foods will still require a STAND TIME, especially if they
    cannot be stirred. The denser the food the longer the stand time.

    Frozen yorkshire
    puddings

    450 g

    10 mins.

    HIGH power

    450 g

    Cabbage - shredded

    MISCELLANEOUS

    8 mins.

    HIGH power

    450 g

    9 mins.

    Brussels sprouts

    HIGH power

    450 g

    Brocolli

    8-9 mins.

    450 g

    Beans - green

    HIGH power

    450 g

    Beans - broad

    8 mins.

    Time
    (mins.)

    HIGH power

    FROZEN VEGETABLES – Place in shallow micro-safe dish.

    Food

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  • Page 70

    Increasing and decreasing recipes
    Increasing recipes
    • To increase a recipe from 4 to 6 servings, increase each ingredient listed by half. To double
    the quantity, simply double every ingredient listed.
    • Do not forget that large quantities will require a larger dish. Make sure that it is deep enough
    to prevent the recipe from boiling over during cooking.
    • Cover as directed in the recipe. Stir or rearrange foods as recommended.
    • Increase the stand times by 5 mins. per lb.
    • Always check the recipe during cooking.
    • When increasing the ingredients to 6 servings, add an extra one third of the original cooking
    time, i.e. 30 mins. on MEDIUM power for 4 servings will become 40 mins. on MEDIUM power
    for 6 servings.
    • When doubling a recipe from 4 to 8 add on half the original cooking time, i.e. 30 mins. on
    MEDIUM power for 4 servings will become 45 mins. on MEDIUM power for 8 servings.

    Decreasing recipes
    • To decrease a recipe from 4 servings to 2 servings, halve the ingredients listed.
    • Choose a dish that is proportionally smaller than the one recommended in the recipe, however
    make sure it is deep enough to stop food boiling over.
    • Allow half to two-thirds of the original cooking time, i.e. 30 mins. on MEDIUM power for 4
    servings will become 15-20 mins. on MEDIUM power for 2 servings.

    Using recipes from other books
    The best way to convert a family favourite dish is to find a similar recipe in a cookery book to
    give you a guide to the correct method and timings to use.
    Many cookbooks refer to 650W ovens, however since 1990 oven output powers have been set
    by a new standard (IEC). When using other cookbooks, the 1000 W output power of your oven
    must be allowed for. Use the same power level suggested e.g. HIGH or MEDIUM and select the
    same cooking time suggested, however CHECK the progress of the food during cooking and
    adjust the time if necessary.

    Cooking for one





    For one serving quarter ALL ingredients listed.
    Choose a dish that is proportionally smaller than the one recommended in the recipe.
    Use the same cooking power recommended in the original recipe.
    Start by cooking for one quarter of the recommended cooking time, although extra time in
    most cases will be required.
    • Always check the food during cooking.
    • There is not a great saving for reduced quantities of soups, casseroles, stews and rice, as a
    minimum time is required to tenderise meats and blend flavours.
    • When cooking for one it often makes sense to cook for two and plate up both meals. Freeze
    one meal for a later date.

    68



  • Page 71

    Soups and starters
    Ingredients
    25 g (1 oz) butter
    1 medium onion coarsely
    chopped
    700 g (1 1/2 Ib) carrots
    thickly sliced
    1 litre ( 1 3/4 pints) vegetable
    stock
    Grated zest of 1/2 orange
    90 ml (6 tbsp) orange juice
    60 ml (4 tbsp) crème fraiche
    salt and black pepper
    15 ml (1 tbsp) fresh chives,
    cut into pieces

    Carrot & orange soup
    Dish 3 litre (6pt) bowl

    Serves 4

    Oven Accessory: glass turntable

    1. Place the butter and onion in a large bowl. cook on HIGH
    power for 3-4 mins. or until soft.
    2. Add the carrots. Cover and cook on HIGH power for 8-10
    mins. or until the vegetables are softened. Stir halfway.
    3. Add stock and orange zest. Cover and cook on HIGH power
    for 5 mins. the LOW power for 15 mins. or until the carrots
    are soft.
    4. Place the liquidiser and puree until smooth.
    5. Return puree to the bowl and add orange juice. Stir in the
    crème fraiche and season to taste. Cover and cook on
    MEDIUM power for 3-4 mins. or until piping hot.
    6. Garnish with fresh chives.

    Ingredients
    15 ml (1 tbsp) olive oil
    1 medium onion, coarsely
    chopped
    2 cloves garlic, crushed
    700 g (1 1/2 lb) sweet
    potatoes, peeled and
    chopped
    1 large red pepper,
    deseeded and chopped
    725 ml (1 1/4 pints) vegetable
    stock
    150 ml (1/4 pt) coconut milk
    salt and pepper

    Sweet potato soup
    Dish: 3 litre (6pt) bowl

    Serves 4

    Oven accessory: glass turntable

    1. Place the oil, onion and garlic in a large bowl. Place on
    base of oven and cook on MEDIUM power for 3 minutes,
    on until soft.
    2. Add the potato and pepper and cook on MEDIUM power
    for 5 mins. Add stock, cover and cook MEDIUM power for
    15 mins, or until the potatoes are soft, stirring halfway.
    3. Cool. Place in liquidiser and puree until smooth. Stir in the
    coconut milk and season to taste.
    4. Cover and cook on MEDIUM power for 3 mins. or until
    piping hot.

    69



  • Page 72

    Ingredients
    4 beef tomatoes
    seasoning
    3 ml (1/2 tsp) dried basil
    4 eggs
    200 g (7 oz) mozzarella
    cheese

    Baked stuffed tomatoes

    Serves 4

    Dish: Shallow heatproof dish
    Oven accessory: glass turntable + metal tray
    1. Slice the tops off the tomatoes. Deseed, scoop out the
    centre and discard.
    2. Drain tomatoes upside down on kitchen paper then place
    tomatoes right way up in heatproof dish.
    3. Sprinkle inside with salt and pepper and dried basil.
    4. Break in whole egg, and cover the top with slices of
    mozzarella cheese.
    5. Cook in preheated oven on CONVECTION 190˚C +
    SIMMER for 20-25 mins. or until browned on top.

    Ingredients
    250 g (9 oz) ready made puff
    pastry
    30 ml (2 tbsp) olive oil
    300 g (11 oz) onions peeled
    and sliced
    25 g (1oz) pine nuts
    100 g (4 oz) feta cheese
    crumbled
    50 g (2 oz) pitted black olives
    roughly chopped
    50 g (2 oz) sun-dried
    tomatoes (in oil or
    rehydrated, roughly chopped
    15 g (1/2 oz) capers
    salt and freshly ground black
    pepper
    fresh oregano sprigs to
    garnish

    Onion and feta cheese tartlets

    Dish: 3 litre (6 pint) bowl and baking sheet 32x23cm
    (12 1/2 x 9 inches)
    Oven accessory: Metal tray
    1. Roll out the puff pastry and cut into 6 circles each 7.5cm (3
    inches) in diameter. Chill pastry for 30 mins.
    2. Put oil and onions into large bowl and cook on HIGH power
    for 10-12 mins. or until slightly browned. Cool for 5 minutes.
    3. Preheat oven on CONVECTION 200˚C with metal tray and
    baking sheet.
    4. Stir nuts, cheese, olives, sun-dried tomatoes and capers
    into onion mixture. Season well.
    5. Place pastry circles on the baking sheet and prick with a
    fork.
    6. Divide the onion mixture among the pastry circles.
    7. Cook on CONVECTION 220˚C for 10 mins.

    70

    Serves 6



  • Page 73

    Ingredients
    250 g (9 oz) streaky
    unsmoked bacon, derinded
    225 g (8 oz) pork fillet
    225 g (8 oz) chicken breast
    1 onion, finely chopped
    2 cloves garlic
    100 g (4 oz) pistachio nuts,
    shelled
    15 ml (1 tbsp) green
    peppercorns
    30 ml (2 tbsp) brandy
    5 ml (1 tsp) dried basil
    15 ml (1 tbsp) parsley,
    chopped
    salt and pepper
    1 egg, beaten
    225 g (8 oz) thick slice of
    ham, cut into thin strips

    Pork and chicken terrine

    Serves 4-6

    Dish: 900 g (2 lb) Pyrex® loaf dish
    Oven accessory: glass turntable + metal tray
    1. Line base and sides of loaf dish with bacon rashers,
    stretching each rasher slightly with a knife. Reserve 3-4
    rashers for top.
    2. Chop pork and chicken coarsely in a food processor. Place
    in bowl. Process onions and garlic coarsely.
    3. Mix together meat, onions, garlic, nuts, peppercorns,
    brandy, basil, parsley, salt and pepper. Bind together with
    the egg.
    4. Spread half the mixture in the dish. Layer ham on top of the
    mixture and then spread remaining meat mixture on top.
    Lay reserved bacon on top. Cover with a piece of
    greaseproof paper.
    5. Cook on Combination: CONVECTION 160°C + WARM
    power for 40 mins. or until firm.

    Ingredients
    2 ciabatta rolls
    1 clove garlic, halved
    1 beef tomato
    100 g (4 oz) goats cheese
    8 stoned black olives
    15 ml (1 tbsp) olive oil
    fresh basil, chopped
    pepper

    Goats cheese & basil ciabatta

    Serves 4

    Oven accessory: glass turntable, metal tray + wire rack
    1. Halve the rolls, rub each half with garlic and place on the
    wire rack on metal tray. Cook on GRILL 1 for 3-4 minutes or
    until lightly toasted.
    2. Slice the tomato and goats cheese. Quarter the olives.
    3. Top each half with the sliced tomato, crumble the goats
    cheese and olives. Drizzle with olive oil and place on the
    wire rack on the metal tray. Cook on GRILL 1 for 5-7
    minutes or until the cheese is golden and bubbling.
    4. Sprinkle with basil and season with pepper. Serve
    immediately.

    71



  • Page 74

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

    When is fish cooked?
    Fish is cooked when it flakes easily and
    becomes opaque.
    For fish with a strong odour, eliminate the
    smell after cooking by placing 600 ml (1 pt) of
    boiling water and 1 sliced lemon in a large
    bowl, cook on SIMMER for 20 mins. Wipe out
    oven with a dry cloth.

    Whole fish
    If cooking 2 whole fish together, they should
    be arranged head to tail for even cooking.
    Large whole fish must have the tail and head
    shielded halfway through cooking with
    smooth pieces of tin foil secured with cocktail
    sticks.

    Arranging

    Liquid

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

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

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

    When cooking frozen fish, add liquid as
    above for even cooking.
    Do not sprinkle salt onto fish before cooking
    as this may make the fish dry.

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

    72



  • Page 75

    Ingredients
    350 g (12 oz) peeled
    potatoes
    25 g (1 oz) butter
    1 small onion, finely chopped
    200 g (7 oz) can tuna,
    drained
    1 egg, hardboiled, chopped
    30 ml (2 tbsp) fresh parsley,
    chopped
    10 ml (2 tsp) lemon juice
    salt and pepper
    1 egg, beaten
    100 g (4 oz) breadcrumbs

    Tuna fish cakes

    Serves 4

    Oven accessory: glass turntable + metal tray + wire rack
    1. Cook potatoes with 45 ml (3 tbsp) water, covered on HIGH
    power for 6-8 mins. or until cooked. Drain.
    2. Place butter and onion in a bowl, cover and cook on HIGH
    power for 4 mins. or until soft. Add potatoes and mash.
    3. Stir in tuna, hard boiled egg, parsley and lemon juice,
    season well.
    4. Shape into 8 cakes and coat in beaten egg and
    breadcrumbs.
    5. Place on metal tray on wire rack and cook on
    Combination: CONVECTION 220˚C + WARM power for
    12-15 mins. or until brown, turning halfway.

    Ingredients
    450 g (1 lb) white fish
    50 g (2 oz) butter
    50 g (2 oz) flour
    450 ml (3/4 pt) milk
    300 ml (1/2 pt) white wine
    450 g (1 lb) mixed seafood
    6 gherkins, diced
    15 ml (1 tbsp) fresh parsley
    10 ml (2 tsp) dill
    salt and pepper
    Rosti topping:
    450 g (1 lb) peeled potatoes
    15 ml (1 tbsp) capers
    50 g (2 oz) butter, melted
    50 g (2 oz) cheddar cheese,
    grated

    Special occasion fish pie

    Serves 4

    Dish: gratin dish
    Oven accessory: glass turntable + metal tray
    1. Place the white fish with 2 tbsp water in a shallow dish.
    Cover and cook on HIGH power for 4-5 mins or on AUTO
    FISH program. Drain, skin, bone and flake.
    2. Make the sauce by melting the butter in a large jug on HIGH
    power for 1 min. Add the flour and stir well. Mix in the milk
    and wine and cook on HIGH power for 4-5 mins. Stir
    halfway. Mix in the fish, mixed seafood, gherkins and herbs.
    Season and pour into the dish.
    3. Grate the potatoes and mix in the capers, melted butter and
    grated cheese. Place lightly on the fish sauce without
    pressing firmly to keep the grated form. Cook on
    Combination: CONVECTION 220°C + SIMMER power for
    35-40 mins. or until piping hot and golden.

    73



  • Page 76

    Ingredients
    4 trouts, 350 g (12 oz) each
    Stuffing:
    1 bunch spring onions, finely
    chopped
    100 g (4 oz) button
    mushrooms, finely sliced
    grated rind and juice of 1
    orange
    21/2 cm (1”) cube fresh
    ginger, peeled and grated
    dash of Soy sauce
    juice of 1 orange
    juice of 1 lime
    black pepper
    25 g (1 oz) butter

    Ingredients
    100 g (4 oz) broccoli
    100 g (4 oz) cauliflower
    1 medium red pepper, diced
    198 g (7 oz) can salmon,
    drained
    25 g (1 oz) butter
    30 ml (2 tbsp) plain flour
    300 ml (1/2 pt) milk
    50 g (2oz) grated tasty
    cheese
    150 ml (1/4 pt) cream
    (optional)
    salt and pepper to taste
    15 g (1/2 oz) butter
    75 g (3 oz) fresh white
    breadcrumbs
    15 ml (1 tbsp) chopped fresh
    parsley
    pinch paprika

    Stuffed citrus trout

    Serves 4

    Oven accessory: glass turntable, metal tray and wire rack
    1. Wash the fish and pat dry. Fill the fish cavities with the
    combined stuffing ingredients and arrange the fish in a
    shallow dish.
    2. Pour over the orange and lime juice. Season and marinade
    for one hour.
    3. Dot with butter, place the fish two at a time on the metal
    tray on the wire rack.
    4. Cook on GRILL 1 and LOW for 10-12 mins. or until crisp
    and brown. Turn halfway. Repeat with remaining fish.

    Salmon & vegetable mornay

    Serves 4

    Dish: 20 x 25 cm (8" x 10") dish
    Oven accessory: glass turntable + metal tray
    1. Break broccoli and cauliflower into florets, add red pepper
    and 2 tbsp water. Cover and cook on HIGH power for 5-6
    mins. or until soft. Drain.
    2. Flake salmon and mix with vegetables.
    3. Melt butter in jug on HIGH power for approx. 20-30 secs.
    Stir in flour then milk. Cook on HIGH power for 2 mins. or
    until mixture boils and thickens; stir halfway. Stir in cheese,
    cream and seasoning. Pour cheese sauce over vegetables
    and salmon.
    4. Melt extra butter in a small bowl on HIGH power for approx.
    15-20 secs. Stir in breadcrumbs, parsley and paprika.
    Sprinkle over vegetable mixture.
    5. Cook on Combination: 220°C + LOW power for 10-12
    mins. or until golden brown.

    74



  • Page 77

    Ingredients
    225 g (8 oz) tomatoes
    125 ml (4 fl.oz) olive oil
    30 ml (2 tbsp) tomato puree
    2 onions, chopped
    1 large leek, sliced
    4 garlic cloves, crushed
    1.2 ltr (2 pt) fish stock
    salt and black pepper
    150 ml (1/4 pt) dry white wine
    4 sprigs thyme
    small piece of orange peel
    4 strands saffron
    5 ml (1 tsp) chilli sauce
    450 g (1 lb) cod, haddock or
    coley
    450 g (1 lb) mixed seafood
    4 large fresh prawns
    bunch of dill to garnish

    Ingredients
    50 g (2 oz) butter
    50 g (2 oz) flour
    450 ml (3/4 pt) milk
    100 g (4 oz) Cheddar
    cheese, grated
    salt and pepper
    pinch grated nutmeg
    450 g (1 lb) frozen spinach
    450 g (1 lb) smoked haddock
    fillet, skinned
    50 g (2 oz) breadcrumbs
    pinch paprika

    Bouillabaisse

    Serves 6

    Dish: 3 litre (6 pt) casserole
    Oven accessory: glass turntable
    1. Skin the tomatoes and cut into four pieces, removing the
    cores. Place the oil and tomato puree in a large bowl, heat
    on HIGH power for 1 min. and mix well. Add the onions and
    leek, cook on HIGH power for 3-4 mins. or until soft.
    2. Add the garlic, tomatoes, stock, seasoning, wine, thyme,
    orange peel, saffron and chilli sauce. Heat on HIGH power
    for 3-4 mins. Skin the fish, cut into chunks and add to the
    tomato liquid. Cook on HIGH power for 3-4 mins. or until the
    fish is cooked. Add the mixed seafood and prawns and heat
    again for 2-3 mins. on HIGH power or until hot, taking care
    not to overcook the fish.
    3. Serve garnished with dill.

    Haddock and spinach florentine

    Serves 4

    Dish: 20 cm (8") square dish
    Oven accessory: glass turntable + metal tray
    1. Mix together the butter, flour and milk in a large jug and
    cook uncovered on HIGH power for 4-5 mins. or until the
    sauce has thickened, whisking every minute. Stir in half of
    the cheese and season well with salt, pepper and nutmeg.
    2. Place spinach in the dish and cook covered on HIGH power
    for 6-7 mins. or until cooked. Place in a sieve and drain
    thoroughly, then place back into the dish.
    3. Place the fish in a single layer on top of the spinach. Cover
    and Cook on HIGH power for 4-5 mins. or until tender.
    4. Pour the cheese sauce over the fish to cover it completely.
    Cook uncovered on HIGH power for 3 mins. then sprinkle
    the remaining cheese, breadcrumbs and paprika on top.
    Cook on GRILL 1 for 5-6 mins. or until brown and crisp.

    75



  • Page 78

    Meat and poultry
    Guidelines
    Defrosted joints

    Standing time

    If the meat has previously been frozen, ensure
    it is properly thawed before cooking by microwave. Defrosted joints of meat must be
    allowed to STAND for a minimum of
    1 hour. before cooking to ensure the centre is
    fully defrosted.

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

    Fat

    Bone

    Large amounts of fat absorb microwave
    energy and can cause the meat next to it to
    overcook. Always choose joints that arenʼt
    excessively fatty.

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

    Turning
    Joints and poultry should be turned over
    halfway through cooking.

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

    How to roast a joint by Combination
    Place the joint on metal tray and place on
    glass turntable.

    76



  • Page 79

    Meat and poultry
    How to roast a joint by microwave
    To roast basic joints of meat place the joint
    onto the rack of a microwave roasting set and
    cover with a dome lid. Alternatively use a
    large, shallow dish and place the joint on an
    upturned saucer and cover with cling film.

    How to cook small cuts of meat by
    microwave
    Some cuts of meat can be cooked
    successfully by microwave although due to
    their short cooking times and no heat source,
    they will not crisp and brown.
    They should always be cooked on a
    microwave rack to lift them out of their juices.

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

    Tips

    Crispy bacon - place on a microwave safe

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

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

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

    77



  • Page 80

    Ingredients
    4 chicken portions approx.
    1.2 kg (21/2 lb) in weight
    5 ml (1 tsp) mixed herbs
    salt and pepper
    100 g (4 oz) streaky bacon
    100 g (4 oz) button
    mushrooms
    1 clove garlic, crushed
    450 g (1 lb) whole shallots
    30 ml (2 tbsp) brandy
    300 ml (1/2 pt) red wine
    300 ml (1/2 pt) chicken stock
    15 ml (1 tbsp) cornflour

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

    78

    Coq au vin

    Serves 4

    Dish: large casserole with lid
    Oven accessory: glass turntable + metal tray
    1. Place all ingredients in casserole dish.
    2. Cover and cook on Combination: CONVECTION 160°C +
    WARM power for 1hr 10 mins. or until cooked through. Stir
    halfway during cooking.
    3. Remove skin from chicken pieces and skim off any excess
    fat. Thicken using a little cornflour mixed with water. Serve
    sprinkled with chopped parsley.

    Chicken satay

    Serves 4-6

    Dish: 8 wooden skewers
    Oven accessory: glass turntable + metal tray + wire rack
    1. Cut the chicken into small chunks and place in a bowl.
    Place 50 g (2 oz) creamed coconut, 30 ml (2 tbsp) lemon
    juice and 15 ml (1 tbsp) soy sauce into a blender or food
    processor. Add the oil, garlic, turmeric, five spice, coriander
    and cumin and blend until smooth.
    2. Pour over the chicken. Cover and marinate in the fridge for
    2-3 hours or overnight.
    3. For the serving sauce: Pour 50 g (2 oz) of creamed coconut
    into a large jug. Add the peanut butter, 15 ml (1tbsp) of the
    lemon juice, 15ml (1tbsp) of the soy sauce, the chilli powder
    and 80 ml water. Cook on HIGH power for 3-4 mins. or until
    the sauce boils and thickens, stirring frequently. Turn into a
    serving bowl.
    4. Thread the chicken onto wooden skewers. Place on wire
    rack on metal tray and cook on Combination: Convection
    220°C + WARM power for 22 mins. or until cooked through,
    turning occasionally. Serve hot with sauce for dipping.



  • Page 81

    Ingredients
    675 g (1 1/2 lb) pork ribs
    30 ml (2 tbsp) vinegar
    Sauce:
    45 ml (3 tbsp) tomato sauce
    45 ml (3 tbsp) soy sauce
    45 ml (3 tbsp) honey
    5 ml (1 tbsp) dry mustard
    powder
    45 ml (3 tbsp) plum jam

    Barbeque spare ribs

    Serves 4

    Dish: shallow flat based dish
    Oven accessory: glass tray then metal tray on glass tray
    1. Prepare riblets from breast by cutting down between rib
    bones with a sharp knife. Cut flap end into 2.5 cm (1”) wide
    strips.
    2. Place riblets into a large bowl, cover with water and add the
    vinegar.
    3. Cover and cook on HIGH power for 8-10 mins. then
    SIMMER power for 25 mins. Drain.
    4. Combine all sauce ingredients together and heat on
    MEDIUM for 2 mins. Mix thoroughly.
    5. Toss riblets in sauce. Arrange over the base of a shallow
    dish and cook on Combination: CONVECTION 190°C +
    SIMMER for 30-40 mins. or until riblets are dark brown and
    crispy. During this final cooking a lot of the fat bakes out of
    the riblets, making a delicious finger snack.

    Ingredients
    30 ml (2 tbsp) oil
    1 medium onion, chopped
    1 green pepper, deseeded
    and chopped
    225 g (8 oz) carrots, sliced
    450 g (1 lb) lean pork, cubed
    30 ml (2 tbsp) seasoned flour
    5 ml (1 tsp) ground bay
    leaves
    5 ml (1 tsp) dried sage
    salt and pepper
    300 ml (1/2 pt) dry cider
    Dumplings:
    175 g (6 oz) self raising flour
    75 g (3 oz) suet
    pinch of salt
    5 ml (1 tsp) mustard powder
    15 ml (1 tbsp) fresh parsley,
    chopped
    150 ml (1/4 pt) cold water

    Casserole pork with herby dumplings

    Serves 4

    Dish: large casserole and lid
    Oven accessory: glass turntable + metal tray
    1. Place oil, onion, green pepper and carrots in dish, cover
    and cook on HIGH power for 5 mins. or until soft.
    2. Toss pork in seasoned flour and add to onion mixture. Stir
    in all other ingredients, cover and cook on Combination:
    CONVECTION 160°C + WARM power for 1hr or until pork
    is tender.
    3. Whilst cooking make the dumplings by combining the flour,
    suet, salt, mustard and parsley. Add the water to make a
    stiff dough. Shape dough into 8 round dumplings.
    4. When pork is cooked uncover and place dumplings around
    the edge of dish. Cook uncovered on Combination:
    CONVECTION 160°C + WARM power for 15 mins. or until
    dumplings are cooked through.

    79



  • Page 82

    Ingredients
    150 g (6 oz) plain flour
    3 ml (1/2 tsp) salt
    2 eggs
    300 ml (1/2 pt) milk and water
    25 g (1 oz) oil
    450 g (1 lb) sausages

    Toad in the hole

    Serves 4

    Dish: 25 x 18 cm (10" x 7") oblong tin
    Oven accessory: glass turntable + metal tray
    1. Preheat oven on CONVECTION 220°C.
    2. Sift flour and salt in a bowl. Add egg and half the liquid.
    Beat until smooth. Gradually stir in remaining liquid.
    3. Put oil in tin with sausages on metal tray. Cook on
    CONVECTION 220°C for 15 mins.
    4. Pour in the batter and cook for 30-35 mins. on
    CONVECTION 220°C or until the batter is well risen and
    golden brown.

    Ingredients
    350 g (12 oz) leeks, trimmed
    25 g (1 oz) butter
    30 ml (2 tbsp) plain flour
    300 ml (1/2 pt) milk
    225 g (8 oz) cooked chicken,
    chopped
    100 g (4 oz) ham, chopped
    175 g (6 oz) Gruyere cheese,
    grated
    4 frozen individual garlic
    bread slices

    Ingredients
    700 g (11/2 lb) boneless leg of
    pork, cubed
    225 g (8 oz) onion, chopped
    450 g (1 lb) parsnips, sliced
    1 garlic clove, crushed
    15 ml (1 tbsp) ground
    coriander
    5 ml (1 tsp) cumin seeds or
    ground cumin
    30 ml (2 tbsp) flour
    300 ml (1/2 pt) beef stock
    300 ml (1/2 pt) apple juice
    salt and pepper

    80

    Creamy chicken gratin

    Serves 4

    Dish: 24 cm (9") round gratin dish
    Oven accessory: glass turntable + metal tray
    1. Slice the leeks and place in a large bowl with the butter.
    Cover and soften on HIGH power for 3-4 mins. or until
    softened.
    2. Add the flour and mix well. Stir in the milk and heat on
    HIGH power for 4-5 mins. or until thickened. Stir halfway.
    Add the chicken, ham and cheese then season and mix
    well.
    3. Pour into the dish and top with the garlic bread slices. Cook
    on Combination: CONVECTION 220°C + LOW power for
    10-15 mins or until piping hot and golden.

    Harvest pork casserole

    Serves 4-6

    Dish: large casserole and lid
    Oven accessory: glass turntable + metal tray
    1. Place the cubed pork, chopped onion, sliced parsnips,
    crushed garlic, coriander and cumin in a large casserole
    dish.
    2. Stir in the flour.
    3. Gradually add the stock, apple juice and seasoning.
    4. Cover and cook on HIGH power for 15 mins. Stir then cover
    and cook on Combination: CONVECTION 160°C + WARM
    power for 1 - 11/2 hours or until the meat is tender.



  • Page 83

    Ingredients
    675 g (11/2 lb) braising steak,
    cubed
    3 large onions, sliced thinly
    1 clove garlic, crushed
    30 ml (2 tbsp) seasoned flour
    15 ml (1 tbsp) brown sugar
    300 ml (1/2 pt) hot beef stock
    300 ml (1/2 pt) light ale
    15 ml (1 tbsp) wine vinegar
    5 ml (1 tsp) mixed herbs
    2 bay leaves
    Topping:
    8 x 2.5 cm (1") slices of
    French bread
    15 ml (1 tbsp) French
    mustard
    60 ml (4 tbsp) butter,
    softened
    1 clove garlic, crushed

    Ingredients
    1 onion, diced
    1 clove garlic, crushed
    15 ml (1 tbsp) oil
    397 g (14 oz) can chopped
    tomatoes
    15 ml (1 tbsp) tomato puree
    5 ml (1 tsp) mixed herbs
    450 g (1 lb) mince
    salt and pepper

    Belgian beef casserole

    Serves 4

    Dish: large casserole with lid
    Oven accessory: glass turntable + metal tray
    1. Combine all the casserole ingredients in dish. Cover with lid
    and cook on Combination: CONVECTION 160˚C + WARM
    power for 1 hr, or until meat is tender. Remove bay leaves.
    2. Blend mustard, butter and garlic. Spread over one side of
    each bread slice.
    3. Uncover casserole and arrange bread on top. Return to
    oven and cook uncovered on Combination: CONVECTION
    160˚C + WARM power for a further 10 mins. The casserole
    is ready when the bread slices are crisp and golden.

    Savoury mince

    Serves 4

    Dish: 1.5 litre (3 pt) casserole dish
    Oven accessory: glass turntable
    1. Place onion, garlic and oil in casserole, cover and cook on
    HIGH power for 2 mins. or until soft.
    2. Place all other ingredients in casserole. Stir well.
    3. Cover and cook on HIGH power for 10 mins. then MEDIUM
    power for 15-20 mins. or until cooked.
    Variation: Chilli con carne
    Add 396 g (14 oz) can red kidney beans drained, 5-10 ml
    (1-2 tsp) chilli powder, 1 diced green pepper to the ingredients
    above.

    81



  • Page 84

    Ingredients
    1 medium onion, chopped
    2 carrots, chopped
    25 g (1 oz) butter
    350 g (12 oz) cold cooked
    beef or lamb, minced
    300 ml (1/2 pt) hot beef stock
    3 ml (1/2 tsp) Worcestershire
    sauce
    15 ml (1 tbsp) gravy
    thickening
    5 ml (1 tsp) tomato puree
    salt and pepper
    675 g (11/2 lb) potatoes,
    cubed
    135 ml (9 tbsp) water
    30 ml (2 tbsp) milk
    25 g (1 oz) cheese

    Ingredients
    1 quantity of savoury mince
    (see page 81)
    double quantity of White
    Pouring sauce (see page 97)
    100 g (4 oz) grated cheese
    5 ml (1 tsp) mustard
    salt and pepper
    12 sheets pre-cooked
    lasagne
    (or sufficient for 3 layers)
    60 ml (4 tbsp) Parmesan
    cheese

    82

    Shepherdʼs pie

    Serves 4

    Dish: medium casserole
    Oven accessory: glass turntable + metal tray
    1. Place onion, carrots and butter in casserole. Cover and
    cook on HIGH power for 3-5 mins. or until soft.
    2. Add minced meat to vegetables and mix well. Mix together
    stock, Worcestershire sauce, gravy thickening and tomato
    puree, pour over meat and season to taste.
    3. Cook potatoes with water, covered on HIGH power for 7-8
    mins. Drain and mash well with the milk and spread on top
    of the meat, using a fork to make a pattern on top.
    4. Sprinkle with cheese and cook on Combination:
    CONVECTION 190°C + WARM power for approximately
    15-20 mins. or until top is crisp and golden.

    Lasagne

    Serves 4

    Dish: large rectangular dish approx. 27 x 23 cm (11" x 9")
    Oven accessory: glass turntable + metal tray
    1. Add cheese and seasoning to the hot white sauce.
    2. Cover the base of the dish with a layer of cheese sauce,
    then a layer of lasagne, followed by a layer of hot meat
    mixture. Continue with a layer of lasagne then meat, ending
    with a layer of cheese sauce.
    3. Sprinkle Parmesan cheese over the top and cook on
    Combination: CONVECTION 190°C + SIMMER power for
    15-20 mins. or until the pasta is tender and brown and crisp
    on top.



  • Page 85

    Ingredients
    600 g (11/4 lb) braising steak,
    cubed
    45 ml (3 tbsp) seasoned flour
    600 ml (1 pt) hot beef stock
    45 ml (3 tbsp) tomato puree
    30 ml (2 tbsp) paprika
    5 ml (1 tsp) sugar
    60 ml (4 tbsp) soured cream

    Hungarian goulash

    Serves 4

    Dish: large casserole + lid
    Oven accessory: glass turntable + metal tray
    1. Toss meat in the flour. Combine all ingredients except the
    soured cream in casserole dish.
    2. Cook on Combination: CONVECTION 160°C + WARM
    power for 1hr 15 mins, or until the meat is tender.
    3. Remove from oven and immediately stir in the soured
    cream. Serve with ribbon noodles.

    Ingredients
    15 ml (1 tbsp) oil
    1 large onion, sliced
    3 cloves garlic, crushed
    Spices and Flavourings:
    10 ml (2 tsp) ground
    coriander
    3 ml (1/2 tsp) chilli powder,
    ground cardamom, ground
    cloves
    15 ml (1 tbsp) garam
    marsala
    15 ml (1 tbsp) ground
    turmeric
    5 ml (1 tsp) ground cumin
    30 ml (2 tbsp) flour
    15 ml (1 tbsp) tomato puree
    450 g (1 lb) shoulder of
    lamb, cubed
    juice of 1 lemon
    5 ml (1 tsp) sugar
    25 g (1 oz) sultanas
    pinch of salt
    450 ml (3/4 pt) hot stock

    Madras curry

    Serves 4

    Dish: large casserole dish with lid
    Oven accessory: glass turntable + metal tray
    1. Place the oil, onion and garlic in casserole dish. Cover and
    cook on HIGH power for 3 mins.
    2. Blend in all the spices and cook on HIGH power for 2 mins.
    3. Stir in the flour and tomato puree. Add all other ingredients
    including meat. Blend in hot stock.
    4. Cover and cook on Combination: CONVECTION 160°C +
    WARM power for 1 hr-1 hr 30 mins. or until meat is tender.
    Serve with boiled rice and lemon or lime wedges and
    poppadoms.

    83



  • Page 86

    Ingredients
    1 aubergine, sliced
    salt
    30 ml (2 tbsp) oil
    2 cloves garlic, crushed
    1 medium onion, chopped
    396 g (14 oz) can tomatoes
    30 ml (2 tbsp) tomato puree
    350 g (12 oz) lamb, cooked
    and finely diced
    salt and pepper
    Topping:
    2 eggs
    150 ml (1/4 pt) single cream
    100 g (4 oz) cheese, grated
    25 g (1 oz) Parmesan
    cheese, grated

    Ingredients
    4 chicken joints, skinned
    Marinade:
    2 cloves garlic, crushed
    25 g (1 oz) fresh root ginger,
    grated
    10 ml (2 tbsp) ground
    coriander
    5 ml (1 tbsp) ground cumin
    5 ml (1 tbsp) ground
    cinnamon
    5 ml (1 tbsp) tumeric
    3 ml (1/2 tsp) salt
    2 ml (1/4 tsp) black pepper
    150 ml (1/4 pt) natural yoghurt
    juice of 1 lemon

    84

    Moussaka

    Serves 4

    Dish: 20 cm (8") souffle dish
    Oven accessory: glass turntable + metal tray
    1. Place aubergines in a large colander and sprinkle liberally
    with salt. Stand for 20 mins. or until bitter juices run out.
    Rinse well under cold water and drain.
    2. Place oil, garlic, onion and aubergine in dish. Cover and
    cook on HIGH power for 2 mins. or until softened.
    3. Add tomatoes and puree and cook re-covered on HIGH
    power for 7 mins. Add lamb and season, mix well.
    4. Whisk eggs, cream and cheese together and pour over
    lamb. Sprinkle with Parmesan cheese and cook on
    Combination: CONVECTION 190°C + SIMMER power for
    15-20 mins. or until topping is puffed and golden.

    Tandoori chicken

    Serves 4

    Oven accessory: wire rack and metal tray on glass tray
    1. Cut three slits in each piece of chicken then place in a bowl.
    Mix all the remaining marinade ingredients and pour over
    the chicken. Cover and refrigerate for 24 hours.
    2. Place chicken joints on wire rack on metal tray. Cook on
    Combination: CONVECTION 220°C + SIMMER for 27-30
    mins. or until the chicken is cooked and baste with
    remaining marinade. Serve with boiled rice.



  • Page 87

    Pasta, rice and beans
    Ingredients
    175 g (6 oz) easycook brown
    rice
    450 ml (3/4 pt) hot chicken
    stock
    450 g (1 lb) smoked haddock
    30 ml (2 tbsp) lemon juice
    1 medium onion, chopped
    15 ml (1 tbsp) oil
    150 ml (1/4 pt) soured cream
    15 ml (1 tbsp) curry paste
    100 g (4 oz) frozen peas
    30 ml (2 tbsp) parsley,
    chopped
    2 hardboiled eggs, chopped

    Ingredients
    100 g (4 oz) green lentils
    15 ml (1 tbsp) oil
    1 large onion, sliced
    5 ml (1 tsp) grated root
    ginger
    1 garlic clove, crushed
    3 ml (1/2 tsp) turmeric
    5 ml (1 tsp) chilli powder
    10 ml (2 tsp) curry powder
    150 ml (1/4 pt) natural yoghurt
    100 g (4 oz) mushrooms,
    sliced
    2 tomatoes, peeled and
    chopped
    300 ml (1/2 pt) hot water
    50 g (2 oz) cashew nuts
    450 g (1 lb) cooked basmati
    rice
    Garnish:
    hard boiled egg slices and
    coriander leaves

    Kedgeree

    Serves 4

    Dish: large casserole
    Oven accessory: glass turntable
    1. Place the rice and chicken stock in casserole, cover and
    cook on HIGH power for 15-20 mins. or until tender.
    2. Place the fish in a shallow dish, sprinkle with lemon juice,
    cover and cook on HIGH power for 5-6 mins. or until
    cooked. Skin and flake.
    3. Place onion and oil in a small dish, cover and cook on
    HIGH power for 3-4 mins. or until softened.
    4. Combine the soured cream with curry paste. Mix into rice
    then stir in flaked fish, onion, peas, parsley, eggs and
    seasoning. Cover and cook on HIGH power for 5 mins. or
    until piping hot.

    Lentil biryani

    Serves 4-6

    Dish: large casserole
    Oven accessory: glass turntable
    1. Soak the lentils in cold water for 1 hour then drain them.
    2. Place the oil and onion in a large bowl. Cover and cook on
    HIGH power for 3 mins. or until softened.
    3. Add the ginger, garlic, turmeric, chilli and curry powder.
    Cover and cook on HIGH power for 2 mins.
    4. Add the yoghurt, mushrooms, tomatoes, water and lentils.
    Cover and cook on HIGH power for 25-30 mins. or until the
    lentils are tender and the liquid has evaporated.
    5. Add the lentil mixture and cashew nuts to the cooked rice
    and mix thoroughly. Reheat on HIGH power if necessary.
    Garnish and serve.

    85



  • Page 88

    Ingredients
    1 large aubergine, cubed
    salt
    350 g (12 oz) tagliatelle,
    fresh
    1 onion
    1 clove garlic, crushed
    15 ml (1 tbsp) olive oil
    397 g (14 oz) tin of chopped
    tomatoes
    5 ml (1 tsp) basil
    15 ml (1 tbsp) tomato puree
    15 g (1/2 oz) butter
    salt and pepper
    8-10 black olives, stoned
    100 g (4 oz) mozzarella,
    diced
    30 ml (2 tbsp) parmesan
    cheese, grated

    Ingredients
    1 aubergine
    2 leeks
    1 red, 1 green pepper
    1 onion
    1 clove of garlic
    45 ml (3 tbsp) olive oil
    225 g (8 oz) pasta shapes
    225 g (8 oz) fresh spinach
    White Sauce
    40 g (11/2 oz) butter
    40 g (11/2 oz) flour
    1 pt (600 ml) milk
    15 ml (1 tbsp) mustard
    50 g (2 oz) Cheddar cheese,
    grated
    150 g (5 oz) Boursin cheese
    50 g (2 oz) Cheddar cheese,
    grated for topping

    Tagliatelle toscana

    Serves 4

    Dish: deep casserole dish
    Oven accessory: glass turntable + metal tray
    1. Sprinkle the aubergine with salt and leave for 20 mins, then
    rinse and dry.
    2. Cook the pasta in 600 ml (1 pt) boiling water, covered, on
    HIGH power for 4 mins. or until tender. Drain.
    3. Place onion, garlic and oil in a bowl, cover and cook on
    HIGH power for 2 mins. or until soft. Add the remaining
    ingredients except the mozzarella, tagliatelle and parmesan
    cheese, cover and cook on HIGH power for 6-8 mins.
    4. Mix the drained pasta with the mozzarella. Place in a
    casserole dish. Pour the sauce over the top. Sprinkle with
    parmesan and cook on Combination: CONVECTION
    220˚C + WARM power for 6-8 mins. or until golden brown
    and piping hot.

    Roast vegetable and pasta gratin

    Serves 4

    Dish: 25 cm (10") round shallow Pyrex® dish
    Oven accessory: glass turntable + metal tray
    1. Pre heat oven CONVECTION 220°C. Chop all the
    vegetables except spinach into bite sized pieces and put in
    a roasting dish with the oil. Cook on CONVECTION 220°C
    25-30 mins.
    2. Cook the pasta shapes in 450 ml (3/4 pt) boiling water on
    HIGH power for 5-6 mins or until soft. Drain. Wash the
    spinach and tear into small pieces.
    3. Make the white sauce as per instructions on page 97, add
    the mustard, cheddar and Boursin cheese and stir
    thoroughly until smooth. Season well.
    4. Mix the pasta, spinach and roast vegetables with the sauce
    and place in a large shallow dish. Sprinkle the top with
    cheese.
    5. Cook on Combination: CONVECTION 220°C + LOW
    power for 10-15 mins or until golden brown.

    86



  • Page 89

    Ingredients
    40 g (11/2 oz) dried Cep
    mushrooms
    50 g (2 oz) butter
    1 clove garlic, finely chopped
    1 small onion, finely chopped
    freshly ground black pepper
    250 g (9 oz) Arborio rice
    300 ml (1/2 pt) hot vegetable
    stock
    12 basil leaves, torn

    Wild mushroom and basil risotto

    Serves 4

    Dish: 3 litre (6 pt) casserole dish
    Oven accessory: glass turntable
    1. Soak mushrooms in 300 ml (1/2 pt) warm water.
    2. Place the butter, garlic and onion in a large bowl, cover with
    cling film and cook on HIGH power for 3 mins, or until
    softened. Season with freshly ground black pepper.
    3. Stir the rice into the butter mixture and add the hot stock
    and soaking liquid from the mushrooms. Cover and cook for
    a further 5 mins on HIGH power.
    4. Stir the mushrooms into the rice mixture. Cover and cook
    for a further 5 mins. on HIGH power.
    5. Stir and add the basil. Continue to cook for the final 5 mins.
    on HIGH power. Leave to stand for approx. 10 mins and
    then stir with a fork.

    Ingredients
    1 medium onion, chopped
    10 ml (2 tsp) vegetable oil
    2 medium courgettes, sliced
    thickly
    1 red pepper, seeded &
    chopped
    2 medium carrots, peeled &
    thinly sliced
    1 small cauliflower, cut into
    florets
    100 g (4 oz) dried apricots,
    halved
    2 cloves garlic, crushed
    425 g (15 oz) can chick
    peas, drained
    3 ml (1/2 tsp) each: ground
    turmeric, ground coriander,
    ground cumin
    5 ml (1 tsp) paprika
    2.5 cm (1") fresh root ginger,
    peeled and finely chopped
    salt and pepper
    450 ml (3/4 pt) hot vegetable
    stock
    chopped parsley to garnish

    Vegetable and chick pea casserole

    Serves 4

    Dish: large casserole dish
    Oven accessory: glass turntable
    1. Place the onion and oil in a large casserole dish. Cover and
    cook on HIGH power for 3 mins. or until starting to soften.
    2. Add the prepared vegetables, apricots, garlic, chick peas
    and stir in the spices, salt, pepper and stock.
    3. Cover and cook on HIGH power for 15-20 mins, or until
    vegetables are soft. Stir two or three times during cooking.
    Serve with couscous or rice and garnish with parsley.
    Tip
    To prepare couscous: Place 300 ml (1/2 pt) vegetable stock in a
    bowl and 1.2 ml (1/4 tsp) turmeric. Cook on HIGH power for 4
    mins. or until boiling. Add 175 g (6 oz) couscous and allow
    to stand for 5 mins. Fluff up with a fork before serving.

    87



  • Page 90

    Cheese and egg dishes
    Ingredients
    100 g (4 oz) tasty grated
    cheese
    100 g (4 oz) smoked ham,
    diced
    1 tomato, deseeded and
    chopped
    60 ml (4 tbsp) sour cream
    15 ml (1tbsp) mayonnaise
    10 ml (2 tbsp) wholegrain
    mustard
    8 croissants
    pepper

    Ingredients
    150 ml (1/4 pt) Dolmio® sauce
    or Passata
    100 g (4 oz) garlic sausage,
    cubed
    1 clove garlic, crushed
    1 small onion, diced
    4 large muffins, halved
    100 g (4 oz) cheese, grated
    56 g can anchovy fillets
    black olives to garnish

    Stuffed croissants

    Serves 4

    Oven accessory: enamel tray + glass turntable
    1. Combine all the filling ingredients in a bowl.
    2. Slit in back of each croissant and fill with mixture.
    3. Place 4 croissants on enamel tray and cook on
    Combination: GRILL 1 + SIMMER Micro for 5-6 mins.
    Repeat with the remaining 4 croissants.

    Muffin pizzas

    Serves 4

    Oven accessory: glass turntable + wire rack + metal tray
    1. Place Dolmio® sauce, sausage, garlic and onion in a bowl
    and mix well.
    2. Arrange muffin halves, 4 at a time on wire rack and toast on
    GRILL 1 for 3-4 mins. or until browned.
    3. Spread muffins with the mixture. Top with cheese,
    anchovies and olives.
    4. Cook on Combination: GRILL 1 + WARM power for 4-6
    mins. or until cheese has melted and is beginning to brown.

    88



  • Page 91

    Ingredients
    1 medium onion, finely diced
    15 ml (1 tbsp) olive oil
    175 g (6 oz) self-raising flour
    3 ml (1/2 tsp) salt
    3 ml (1/2 tsp) mustard powder
    3 ml (1/2 tsp) cayenne pepper
    seasoning
    25 g (1 oz) butter
    40 g (11/2 oz) strong cheddar
    cheese, grated
    40 g (11/2 oz) Parmesan
    cheese
    25 g (1 oz) black olives,
    stoned and chopped
    1 egg, beaten
    45 ml (3 tbsp) milk
    1 beaten egg for glazing

    Ingredients
    1 small French baguette, cut
    into 8 slices
    60 ml (4 tbsp) cranberry
    sauce
    175 g (6 oz) brie, sliced
    sesame seeds

    Cheese, onion & olive scones
    Dish: round baking sheet
    Oven accessory: glass turntable + metal tray
    1. Place onion and oil in a bowl. Cover and cook on HIGH
    power for 2 mins. or until softened. Drain.
    2. Preheat oven on CONVECTION 200°C.
    3. Sift together the flour, salt, mustard and cayenne with
    seasoning. Rub in the butter.
    4. Mix in onion, cheeses and olives. Beat egg and milk
    together. Pour into flour mixture and bring to a soft dough.
    5. On a floured surface roll out dough to approx. 2 cm thick.
    Cut out rounds using a 5 cm pastry cutter and brush with
    beaten egg.
    6. Place the dough rounds on a lightly greased baking sheet.
    Place on the metal tray and cook on CONVECTION 200°C
    for 12-18 mins. or until cooked and golden brown.

    Brie and cranberry crostini

    Serves 4

    Oven accessory: glass turntable + metal tray + high wire
    rack
    1. Pre-heat grill on GRILL 1.
    2. Place the slices of baguette on the high wire rack and cook
    on GRILL 1 for 2-3 mins. or until lightly toasted.
    3. Turn the slices over and spread each slice with cranberry
    sauce.
    4. Top with a slice of brie and sprinkle with sesame seeds.
    5. Cook on Combination: GRILL 1 + SIMMER power for 3-4
    mins. or until cheese has started to melt and sesame seeds
    turn golden.

    89



  • Page 92

    Ingredients
    4 slices bread, buttered
    5 ml (1 tsp) Dijon mustard
    2 slices smoked ham
    100 g (4 oz) sliced cheese

    Ingredients
    175 g (6 oz) quick cooking
    macaroni
    40 g (11/2 oz) butter
    1 small onion, finely chopped
    100 g (4 oz) bacon, chopped
    40 g (11/2 oz) flour
    600 ml (1 pt) milk
    salt and pepper
    5 ml (1 tsp) french mustard
    150 g (5 oz) red cheese,
    grated
    30 ml (2 tbsp) fresh brown
    breadcrumbs

    Croque monsieur

    Serves 2

    Oven accessory: glass turntable + metal tray + wire rack
    1. Place the bread, buttered side up on wire rack and cook on
    GRILL 1 for approximately 3-4 mins. or until browning.
    2. On 2 slices of the bread, spread the untoasted sides with
    mustard and top with ham and cheese. Cover with the other
    slices, browned side uppermost.
    3. Place back on the wire rack and cook on Combination:
    GRILL 1 + SIMMER power for 1-2 mins. or until the cheese
    has melted.

    Macaroni cheese

    Serves 4

    Dish: large dish and jug
    Oven accessory: glass turntable + metal tray
    1. Cook macaroni in 450 ml (3/4 pt) boiling water. Cover and
    cook on HIGH power for 5-6 mins. or until soft. Drain.
    2. Place butter, onion and bacon in a jug. Cover. Cook on
    HIGH power for 5 mins. or until onion is soft. Stir halfway
    through cooking.
    3. Stir in flour and cook for 30 secs. on HIGH power.
    4. Gradually add milk, stir well and season. Cook on HIGH
    power for 5-6 mins. or until sauce is thick and bubbling. Stir
    twice during cooking.
    5. Add mustard and 100 g (4 oz) grated cheese. Add
    macaroni. Place the macaroni mixture in a large dish.
    Sprinkle with breadcrumbs and remaining cheese.
    6. Cook on Combination: CONVECTION 220°C + LOW
    power for 10-12 mins. or until cheese starts to melt.

    90



  • Page 93

    Vegetables and vegetarian







    Root vegetables. i.e. carrots, swede,
    should be cut into slices, strips or cubes.
    Do not mix fresh and frozen vegetables as
    the cooking times may be different.



    If cooking potatoes with other vegetables,
    only cook with other ROOT vegetables.
    Never add salt to vegetables before
    microwaving. Remember the flavour of
    microwaved vegetables is much better
    than boiled.





    Cabbage should be shredded and cooked
    by power and time.
    Fresh vegetables require 90 ml (6 tbsp) of
    water. For each extra 450 g (1 lb) add an
    extra 90 ml (6 tbsp) of water and stir
    halfway.

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

    91



  • Page 94



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



    Whole cauliflower should be cooked
    upside down on MEDIUM power for
    10 mins. approx. with 90 ml (6 tbsp)
    water.

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

    Before cooking

    After cooking

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

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

    92



  • Page 95

    Ingredients
    15 ml (1 tbsp) oil
    1 onion, finely chopped
    1 green pepper, chopped
    1 chilli, chopped
    2 carrots, diced
    5 ml (1 tsp) chilli powder
    3 ml (1/2 tsp) cumin
    175 g (6 oz) bulgar wheat
    396 g (14 oz) can chopped
    tomatoes
    30 ml (2 tbsp) tomato puree
    450 ml (3/4 pt) water
    396 g (14 oz) can red kidney
    beans, drained

    Ingredients
    1 large onion, chopped
    25 g (1 oz) butter
    1 clove of garlic, crushed
    225 g (8 oz) each of diced
    carrots,
    diced leeks, diced courgettes
    1 green pepper, chopped
    150 ml (1/4 pt) hot vegetable
    stock
    salt and pepper to taste
    300 ml (1/2 pt) prepared
    tomato sauce
    175 g (6 oz) pre-cooked
    lasagne
    225 g (8 oz) Mozzarella
    cheese

    Vegetarian chilli

    Serves 4

    Dish: large casserole + lid
    Oven accessory: glass turntable
    1. Place oil, onion, pepper, chilli and carrots in a large
    casserole, cover and cook on HIGH power for 4-5 mins. or
    until softened.
    2. Add chilli and cumin. Stir in bulgar wheat, chopped
    tomatoes, tomato puree and water. Cover and cook on
    HIGH power for 10 mins. Stir in red kidney beans, cover
    and cook on HIGH power for 2-3 mins.

    Vegetable lasagne

    Serves 4-6

    Dish: large deep rectangular dish
    Oven accessory: glass turntable + metal tray
    1. Place onion and butter in a casserole dish, cover and cook
    on HIGH power for 3 mins. Add vegetables and stock,
    re-cover and cook on HIGH power for 8-10 mins. or until
    vegetables are soft. Season to taste.
    2. Cover base of dish with a thin layer of tomato sauce, then a
    layer of lasagne on top followed by a layer of vegetable
    mixture. Thinly slice 175 g (6 oz) of the cheese and layer on
    top of vegetables. Continue layering until ingredients are all
    used ending with a tomato sauce layer.
    3. Grate remaining cheese and arrange over top in 3 diagonal
    bands. Cook on Combination: CONVECTION 190°C +
    SIMMER power for 20-30 mins. or until the pasta is cooked.

    93



  • Page 96

    Ingredients
    450 g (1 lb) leeks, sliced
    thinly
    450 g (1 lb) potatoes, sliced
    thinly
    150 g (5 oz) blue cheese
    225 g (8 oz) Greek yoghurt
    75 ml (5 tbsp) double cream
    50 g (2 oz) brown
    breadcrumbs
    salt and pepper

    Ingredients
    450 g (1 lb) mixed
    vegetables eg. sweet potato,
    red pepper, leeks, aubergine,
    courgettes, onion
    1 clove garlic, crushed
    30 ml (2 tbsp) olive oil
    200 g (7 oz) can chopped
    tomatoes
    10 ml (2 tsp) tomato puree
    25 g (1 oz) pinenuts
    50 g (2 oz) gruyère cheese,
    grated
    100 g (4 oz) Boursin® cheese
    15 ml (1 tbsp) single cream
    225 g (8 oz) ready made puff
    pastry
    1 egg to glaze

    Leek & potato gratin

    Serves 4

    Dish: 25 cm (10") flan dish
    Oven accessory: glass turntable + metal tray
    1. Place the vegetables in a large bowl. Add 90 ml (6 tbsp) of
    water, cover and cook on HIGH power for 10-12 mins. or
    until the vegetables are softened.
    2. Crumble or finely chop the cheese into a bowl and gradually
    blend in the yoghurt and the double cream.
    3. Drain the vegetables and arrange in a flan dish. Season and
    pour over the blue cheese cream mixture.
    Sprinkle with breadcrumbs, cook on Combination:
    CONVECTION 220˚C + LOW power for 10-12 mins. or until
    golden brown.

    Roast vegetable parcels

    Serves 4

    Dish: round baking sheet
    Oven accessory: glass turntable + metal tray
    1. Pre-heat oven CONVECTION 220°C. Chop vegetables into
    2.5 cm (1") chunks.
    2. Add garlic and oil, mix thoroughly with mixed vegetables.
    Place onto metal tray.
    3. Cook on: CONVECTION 220°C for 20-25 mins until
    vegetables are browned and al dente.
    4. Place the chopped tomatoes and puree in a heatproof bowl
    uncovered and cook on HIGH power for 5 mins then
    MEDIUM power for 10 mins or until mixture is reduced in
    volume and thickened.
    5. Mix the tomato sauce with the cooked vegetables and
    pinenuts.
    6. Mix together the gruyère cheese, Boursin® and single
    cream.
    7. Roll out pastry until it measures approx 16" square. Divide
    into 4 equal squares.
    8. Place 1/4 of the vegetable mixture in the centre of the
    square and top with 1/4 of the cheese mixture.
    9. Bring the corners of the pastry to the centre, pressing the
    edges together. Seal with water. Glaze with beaten egg.
    10. Cook in a preheated oven on CONVECTION 220°C for
    15-20 mins or until golden and cooked through.

    94



  • Page 97

    Ingredients
    450 g (1 lb) potatoes
    25 g (1 oz) butter
    30 ml (2 tbsp) oil

    Roast potatoes

    Serves 4

    Oven accessory: glass turntable + metal tray
    1. Peel and cut potatoes into quarters. Par boil and drain (see
    page 66).
    2. Place potatoes, oil and butter on metal tray. Cook on
    Combination: CONVECTION 220°C + WARM power for 25
    mins. turning and basting potatoes during cooking, or until
    crisp and brown.

    Ingredients
    1 cauliflower, trimmed
    90 ml (6 tbsp) water
    25 g (1 oz) butter
    25 g (1 oz) flour
    3 ml (1/2 tsp) French mustard
    300 ml (1/2 pt) milk
    seasoning to taste
    Topping:
    75 g (3 oz) grated red
    cheese
    15 ml (1 tbsp) brown
    breadcrumbs

    Cauliflower cheese

    Serves 4

    Dish: shallow casserole
    Oven accessory: glass turntable + metal tray
    1. Place cauliflower upside down in a bowl. Add water. Cover
    and cook on MEDIUM power for 10 mins. or until tender.
    Drain.
    2. Melt butter on HIGH power for 15-30 secs. Stir in flour and
    mustard. Cook for a further 20 secs. Add milk gradually. Stir
    well and season. Cook on HIGH power for 2-3 mins. or until
    sauce is thick and bubbling. Stir once halfway during
    cooking.
    3. Stir in 60 g (4 tbsp) grated cheese. Pour the sauce over the
    cauliflower. Top with remaining cheese and breadcrumbs.
    4. Cook on Combination: CONVECTION 220°C + WARM
    power for 15-17 mins. or until golden brown.

    Ingredients
    350 g (12 oz) potatoes
    45 ml (3 tbsp) natural yoghurt
    10 ml (2 tsp) mango chutney
    3 ml (1/2 tsp) cumin, coriander,
    turmeric and garam masala
    10 ml (2 tsp) fresh coriander
    pinch chilli powder
    15 g (1/2 oz) sultanas
    salt and pepper

    Spicy potatoes

    Serves 4

    Dish: 1 litre (2 pt) dish
    Oven accessory: glass turntable
    1. Cut the potatoes into large cubes and place in a large bowl
    with 6 tbsp water. Cover and cook on HIGH power for 6-8
    mins. or until soft. Drain and set aside.
    2. Mix the remaining ingredients together. Add the potatoes
    and mix well. Serve either hot or cold.

    95



  • Page 98

    Ingredients
    100 g (4 oz) butter
    225 g (8 oz) plain flour
    50 g (2 oz) finely grated
    Parmesan
    1 red and 1 yellow pepper,
    diced into 4 cm pieces
    2 medium courgettes, sliced
    100 g (4 oz) aubergine,
    diced into 4 cm pieces
    15 ml (1 tbsp) olive oil
    100 g (4 oz) soft goatʼs
    cheese
    3 eggs, beaten
    75 ml (5 tbsp) creme fraiche
    or double cream
    15 ml (1 tbsp) chopped fresh
    parsley
    salt and pepper

    Goatʼs cheese tart
    with roasted vegetables

    Serves 4

    Dish: 23 cm (9") flan tin
    Oven accessory: glass turntable + metal tray
    1. Preheat the oven on CONVECTION 200°C.
    2. Rub the butter into the flour until the mixture resembles fine
    breadcrumbs. Stir in the parmesan, add 2-3 tbsps cold
    water and mix to a firm dough.
    3. Roll out and line the flan ring. Prick the base with a fork and
    allow to rest for 15 mins.
    4. Cover the pastry with greaseproof, add baking beans and
    cook on CONVECTION 200°C for 10 mins. Remove the
    paper and beans and cook for a further 5 minutes or until
    cooked. Allow to cool.
    5. Place the prepared vegetables on metal tray and drizzle
    with olive oil. Cook on Combination: GRILL 1 + SIMMER
    power for 10-12 mins or until lightly browned. Turn halfway
    during cooking.
    6. Place the vegetables in the flan case and dot teaspoons of
    the goatʼs cheese around the vegetables.
    7. Beat together the eggs and creme fraiche until smooth, add
    the parsley and seasoning. Pour carefully over the filling.
    8. Cook on Combination: CONVECTION 190°C + WARM
    power for 20-25 mins. or until set and lightly browned.

    Ingredients
    3 red and 3 yellow peppers
    50 ml (2 tbsp) olive oil
    50 g (2 oz) pine nuts
    2 garlic cloves, crushed
    100 g (4 oz) long grain rice
    300 ml (½ pt) hot vegetable
    stock
    1 bunch spring onions, sliced
    thinly
    100 g (4 oz) cherry
    tomatoes, halved
    100 g (4 oz) mozzarella,
    diced
    100 g (4 oz) gorgonzola or
    any blue cheese, diced
    handful each of parsley and
    basil, finely shredded

    96

    Stuffed peppers

    Serves 6

    Dish: 1.7 litre ovenproof dish
    Oven Accessory: glass turntable + metal tray
    1.

    Slice the tops off the peppers and put to one side.
    Remove the seeds and rinse out.

    2.

    Place the oil, garlic and pine nuts into in a large ovenproof
    dish and stir together. Cook on HIGH power for 2 mins.

    3.

    Add rice and hot stock. Cover and cook on HIGH power
    for 10 mins.

    4.

    Allow to cool slightly and then stir in the spring onions,
    cherry tomatoes, mozzarella, gorgonzola, parsley and
    basil. Season well.

    5.

    Spoon the stuffing into the peppers and arrange them
    closely together in the ovenproof dish.

    6.

    Cook on Combination: CONVECTION 220°C + SIMMER
    microwave power for 10 mins.

    7.

    Place tops back on peppers and cook on Combination:
    GRILL 1 + SIMMER power for a further 5-7 mins.



  • Page 99

    Sauces
    Container size

    Reheating

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

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

    Covering

    Power level

    DO NOT cover sauces when cooking.

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

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

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

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

    White pouring sauce
    Dish: 1 litre (2 pt) jug
    Oven accessory: glass turntable
    1. Melt butter in jug on HIGH power for 20-40 secs.
    2. Stir in the flour to make a roux.
    3. Add the milk gradually stirring continuously until well
    combined.
    4. Cook for 2 mins. on HIGH power. Stir and cook for a further
    3 mins. Sauce should be smooth and glossy and coat the
    back of a spoon.

    Variations of White Sauce
    Parsley

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

    Onion

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

    Cheese

    Stir in 75 g (3 oz) grated cheese at the end of cooking time.

    97



  • Page 100

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

    Custard
    Dish: 1 litre (2 pt) jug
    Oven accessory: glass turntable
    1. Mix together the custard powder, sugar and a little milk to
    form a smooth paste.
    2. Blend in the remaining milk, whisking well.
    3. Cook on HIGH power for 4-6 mins. Whisk well halfway
    through cooking time and again at the end.

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

    Hollandaise sauce
    Dish: 1 litre (2 pt) jug
    Oven accessory: glass turntable
    1. Place egg yolks and vinegar in a jug. Beat well.
    2. Drop cubes of butter on top. Cook on HIGH power for 15
    secs.
    3. Whisk. Cook on HIGH power for 10 secs.
    4. Whisk again and cook on HIGH power for 10 secs. Repeat
    10 secs. stages until sauce is thick and creamy.
    5. Season and serve immediately with salmon steaks or
    asparagus spears.
    N.B. This sauce must not boil or eggs will curdle.

    Ingredients
    25 g (1oz) butter
    75 g (3 oz) caster sugar
    75 g (3 oz) soft brown sugar
    50 g (2 oz) cocoa powder
    3 ml (1/2 tsp) vanilla essence
    300 ml (1/2 pt) milk

    Chocolate sauce
    Dish: 1 litre (2 pt) jug
    Oven accessory: glass turntable
    1. Melt butter in a large bowl on HIGH power for 20-30 secs.
    2. Stir in sugars, cocoa powder and vanilla essence.
    3. Gradually add milk, stirring well.
    4. Cook on HIGH power for 2 mins. Stir well. Repeat this again
    three more times or until you achieve a smooth and glossy
    consistency that coats the back of a spoon.

    98



  • Page 101

    Pastry
    Ingredients
    1 small potato, thinly sliced
    200 g (7 oz) puff pastry
    1 small onion, sliced
    small apple, peeled, cored
    and sliced
    salt and pepper to taste
    75 g (3 oz) cheese, grated or
    crumbled, eg. Stilton, Roule
    etc.
    Glaze:
    1 egg, beaten

    Ingredients
    1 quantity of suet pastry
    (see page 100)
    75 ml (5 tbsp) seedless
    raspberry jam
    milk to glaze

    Savoury potato plait

    Serves 4-6

    Dish: baking sheet (round)
    Oven accessory: glass turntable + metal tray
    1. Cook potato and onion in a shallow dish with 60 ml (4 tbsp)
    water, covered for 3 mins. on HIGH power. Drain.
    2. Preheat oven on CONVECTION 200°C.
    3. Roll out the pastry to an oblong 25 x 27 cm (10 x 11"). Lift
    onto baking sheet. With a knife, cut each side of the long
    edges diagonally at 2.5 cm (1") intervals, to give strips
    which will become plaits.
    4. Arrange layers of potato, onion and apple down the centre
    of the pastry. Season. Sprinkle over the cheese.
    5. Brush the pastry strips with beaten egg and fold alternately
    over the mixture to form a plait.
    6. Glaze the complete plait with beaten egg. Cook on
    Combination: CONVECTION 200°C + SIMMER power for
    11-13 mins. or until crisp and golden.

    Baked jam roly poly pudding

    Serves 4

    Dish: 1 kg (2 lb) loaf dish
    Oven accessory: glass turntable + metal tray
    1. Roll out pastry to approx. 23 x 32 cm (9 x 13").
    2. Spread the jam over the pastry leaving 1cm (1/2") border all
    round. Brush the edges with milk and roll the pastry up
    evenly, starting at one short side and sealing the edges well.
    3. Brush top with milk and place in loaf dish. Preheat oven on
    CONVECTION 210°C. Cook on Combination:
    CONVECTION 220°C + SIMMER power for 15-20 mins. or
    until golden.

    99



  • Page 102

    Ingredients
    225 g (8 oz) self-raising flour
    3 ml (1/2 tsp) salt
    100 g (4 oz) shredded suet
    105 ml (7 tbsp) cold water

    Ingredients
    600 g (1 lb 5 oz) dessert
    apples such as Granny
    Smithʼs, cored, peeled and
    roughly chopped
    juice of 1/2 lemon
    50 g (2 oz) golden caster
    sugar
    50 g (2 oz) walnuts, roughly
    chopped
    50 g (2 oz) sultanas
    5 ml (1 tsp) ground cinnamon
    50 g (2 oz) ground almonds
    6 sheets filo pastry
    50 g (2 oz) butter, melted
    icing sugar to serve

    100

    Suetcrust pastry
    1. Mix together flour, salt and suet.
    2. Add water and mix to a soft dough. Knead lightly until
    smooth.

    Apple strudel

    Serves 4

    Dish: baking sheet (round)
    Oven accessory: glass turntable + metal tray
    1. Preheat the oven on CONVECTION 180°C.
    2. Put the apples and juice into a bowl and toss together.
    3. Add the sugar, walnuts, sultanas, cinnamon and almonds
    and mix together.
    4. Take three sheets of filo pastry and brush with melted
    butter. Place each one with the shortest edge towards you.
    Overlap the 2nd sheet onto the 1st sheet by 5-6 cms along
    the long edge and repeat with the 3rd sheet overlapping the
    second.
    5. Place three more sheets of filo on top, in the same way as
    in step 4.
    6. Spread the apple filling along the front edge of the filo
    pastry just 2.5cms from the edge and 2.5cms from each
    side.
    7. Fold the sides in over the filling and brush with butter. Roll
    up from the long front edge buttering the final long edge to
    seal the strudel.
    8. Place on baking sheet, seam-side down. Brush with melted
    butter.
    9. Cook on CONVECTION 180°C for 30-35 mins.
    10. Dust with icing sugar to serve.



  • Page 103

    Baking
    Ingredients
    Ingredients
    2 eggs beaten
    150 ml veg oil
    150 g self raising wholemeal
    flour
    100 g soft light brown sugar
    2 tsp cinnamon
    75 g raisins
    100 g grated carrots
    Icing (enough for a thin top
    and a thin layer in the middle
    or a thick topping)
    50 g cream cheese
    50 g butter
    100 g icing sugar
    2 tsp lemon juice
    50 g chopped walnuts

    Ingredients
    100 g (4 oz) butter
    100 g (4 oz) golden syrup
    100 g (4 oz) black treacle
    75 g (3 oz) soft brown sugar
    100 g (4 oz) self raising flour
    100 g (4 oz) plain flour
    1 tsp mixed spice
    2 tsp ground ginger
    1 tsp bicarbonate of soda
    pinch salt
    150 ml (¼ pint) milk
    2 eggs beaten

    Carrot cake
    Dish: 7"souffle dish lined with greaseproof
    1. Mix eggs and oil together
    2. Combine flour, sugar cinnamon raisins and carrots in a
    mixing bowl and pour egg mix into flour and stir well.
    3. Pour into dish and cook on Combination: GRILL 3 +
    LOW micro power for 8 mins.
    4. Beat cream cheese and butter together and gradually add
    icing sugar and lemon juice. Sprinkle with walnuts.

    Ginger cake
    Dish: Dish 8” Square pyrex
    1. Place butter, syrup, treacle and sugar in a bowl and heat
    on HIGH power for 1-2 mins or until fat has melted
    2. Place flour, spices, bicarb and salt in a large bowl. Stir in
    treacle mixture and mix well. Stir in milk and eggs and
    beat until smooth.
    3. Pour into cake dish and cook on MEDIUM power for 89 mins or until set around the edges. The cake will appear
    slightly wet in the centre, but will continue cooking as it
    cools.

    101



  • Page 104

    Ingredients
    100 g butter
    100 g caster sugar
    2 eggs lightly beaten
    100 g self raising flour
    50 g cocoa powder
    50 g ground almond
    100 ml milk
    4 tbsp golden syrup
    Topping
    50 g butter
    25 g cocoa powder sifted
    200 g icing sugar
    1 tbsp milk

    Ingredients
    175 g butter
    175 g dark brown sugar
    Grated rind 1 lemon
    3 eggs beaten
    225 g plain flour
    2 tsp ground spice
    225 g raisins
    225 g sultanas
    50 g glace cherries
    50 g chopped mixed nuts
    1 tbsp treacle
    3 tbsp brandy

    Chocolate and almond cake
    Dish: lined 20cm 8” shallow dish
    1. Cream together butter and sugar. Gradually add egg. Add
    flour, cocoa powder, ground almond, milk then syrup.
    2. Pour into a lined 20 cm 8” shallow pyrex dish.
    Cook on MEDIUM power for 6 mins.
    3. Cream butter until soft and gradually add cocoa powder and
    icing sugar. Lastly adding milk as required.

    Fruit cake
    Dish: 7” soufflé dish greased and lined
    1. Cream butter and sugar until light and fluffy. Mix in the
    lemon rind. Beat in the eggs
    2. Fold in the flour, spice and the rest of the ingredients.
    3. Cook on LOW power for 20 mins.

    Desserts
    Ingredients
    Pudding:
    75 g (3 oz) plain chocolate
    30 ml (2 tbsp) milk
    175 g (6 oz) margarine
    175 g (6 oz) light muscovado
    sugar
    2 eggs
    175 g (6 oz) fresh white
    breadcrumbs
    30 ml (2 tbsp) cocoa powder
    Sauce:
    225 g (8 oz) vanilla flavoured
    toffees
    150 ml (1/4 pt) milk
    15 g (1/2 oz) butter

    102

    Chocolate saucy pudding

    with toffee sauce

    Dish: 1.2 litre (2 pt) pudding basin
    Oven accessory: glass turntable
    1. Line the base of a 1.2 litre (2 pt) pudding basin with a circle
    of greaseproof paper.
    2. Melt the chocolate with the milk on HIGH power for 1 min.
    and mix until smooth.
    3. Mix the margarine and sugar together, add the cooled
    chocolate and eggs.
    4. Add the breadcrumbs and cocoa powder and mix well.
    Fill the basin with the mixture and cook on HIGH power for
    6-7 mins. or until cooked. Leave to stand for 5 mins. before
    turning out.
    5. Meanwhile, prepare the sauce by combining all ingredients
    in a large jug and cook on HIGH power for 2-3 mins. or until
    smooth. Stir vigorously and pour over the pudding.



  • Page 105

    Ingredients
    100 g (4 oz) butter or
    margarine
    50 g (2 oz) light brown sugar
    30 ml (2 tbsp) golden syrup
    225 g (8 oz) rolled oats
    450 g (1 lb) plums, stoned
    and thinly sliced
    5 ml (1 tsp) ground cinnamon

    Ingredients
    150 g (5 oz) self-raising flour
    pinch of salt
    50 g (2 oz) caster sugar
    50 g (2 oz) suet
    1 egg
    150 ml (1/4 pt) milk
    30 ml (2 tbsp) jam or golden
    syrup
    Optional: Add 1 tbsp of
    sultanas.

    Ingredients
    6 slices of bread, buttered
    and cut in half diagonally
    75 g (3 oz) mixed dried fruit
    450 ml (3/4 pt) milk
    3 eggs
    25 g (1 oz) caster sugar
    3 ml (1/2 tsp) nutmeg

    Plum & oat layer

    Makes 8 slices

    Dish: 20 cm (8") ceramic flan dish
    Oven accessory: glass turntable + metal tray
    1. Place the butter, sugar and syrup in a bowl. Cook on HIGH
    power for 1-2 mins. or until melted. Stir in the rolled oats.
    2. Spread half the oat mixture into the dish. Arrange the plums
    over the top in overlapping rows and sprinkle with
    cinnamon.
    3. Sprinkle the remaining oat mixture over the plums and
    gently press down.
    4. Cook on Combination: CONVECTION 220°C + LOW
    power for 8-10 mins. or until the mixture is firm and golden
    brown.
    5. Cut into slices while hot, then allow to cool in the dish.

    Steamed suet sponge pudding

    Serves 4

    Dish: 1 litre (2 pt) pudding basin
    Oven accessory: glass turntable
    1. In a mixing bowl, sift together the flour and salt. Stir in sugar
    and suet.
    2. Make a well in the centre and add beaten egg and milk.
    Mix to a soft dropping consistency.
    3. Put the jam in the base of the greased pudding basin and
    pour pudding mixture over. Cook on HIGH power for 5-51/2
    mins. until firm.

    Bread and butter pudding

    Serves 4

    Dish: 20 x 25 cm (8 x 10") oblong, greased dish
    Oven accessory: glass turntable + metal tray
    1. Arrange the bread and fruit in the prepared dish.
    2. Warm the milk for 3 mins. on MEDIUM power but do not
    allow to boil.
    3. Beat together the eggs and sugar, add the milk, stirring
    well.
    4. Pour the mixture over the bread, sprinkle with nutmeg and
    leave to stand for 15 mins. Cook on Combination:
    CONVECTION 190°C + SIMMER power for 20-25 mins. or
    until set and browned.

    103



  • Page 106

    Ingredients
    1 cooking apple, peeled and
    grated
    1 carrot, peeled and grated
    1 orange, juice and grated
    rind of
    400 g (14 oz) mixed dried
    fruit
    45 ml (3 tbsp) brandy
    15 ml (1 tbsp) black treacle
    50 g (2 oz) self-raising flour
    pinch of salt
    15 ml (1 tbsp) cocoa
    5 ml (1 tsp) mixed spice
    3 ml (1/2 tsp) nutmeg
    100 g (4 oz) shredded suet
    150 g (5 oz) fresh
    breadcrumbs
    50 g (2 oz) mixed peel
    50 g (2 oz) flaked almonds
    2 eggs, beaten

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

    Christmas pudding

    Serves 6-8

    Dish: 1.3 litre (21/2 pt) pudding basin lightly greased
    Oven accessory: glass turntable
    1. Place apple and carrot in a large bowl. Cover and cook on
    HIGH power for 5 mins. Beat well to make a thick puree.
    2. Stir in juice, rind and mixed fruit. Cook on HIGH power for 2
    mins. Stir in brandy and treacle. Stand for 5 mins. Beat in
    rest of ingredients.
    3. Press into the pudding basin. Cover with greaseproof paper
    and cook on HIGH power for 4 mins. Stand for 5 mins.
    Cook on HIGH power for another 2 mins. or until just firm.
    N.B. One of the advantages of using your microwave to make
    this traditional pudding is that it can be made the week
    before Christmas and stored in a cool dry place. Do not
    attempt to make the pudding earlier than this, since the
    flavour will not improve with keeping, unlike a traditionally
    steamed pudding.

    Baked apples

    Serves 4

    Dish: 20 cm (8") shallow dish
    Oven accessory: glass turntable
    1. Core the apples and score the skin around the middle.
    2. Mix together the sugar and fruit and fill the centres of the
    apples.
    3. Dot the top with butter. Stand the apples in a suitable dish
    and cook on HIGH power for 51/2 -7 mins. Stand for 5 mins.
    before serving.

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

    104



  • Page 107

    Baking guidelines
    Covering
    For traditional cakes, with long cooking times,
    baked on convection mode only, it is
    necessary to cover the top of the tin with foil
    10-15 mins. after the start of baking. This is
    not applicable to any of the recipes in this
    section.
    Dish size/shape
    Always use the exact dish size stated in the
    following recipes, otherwise cooking times
    and results will be affected.

    Mixing/beating
    Cakes cooked by microwave need to be well

    Ingredients
    125 g (4 oz) butter
    200 g (7 oz) dark chocolate
    (72% cocoa solids)
    175 g (6 oz) soft brown
    muscovado sugar
    2 eggs, beaten
    Few drops of vanilla essence
    50 g (2 oz) plain flour
    5 ml (1 tsp) baking powder

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

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

    Combination cooking.
    DO NOT use spring form tins, use smooth,
    and preferably seamless metal cake tins.

    Luscious chocolate brownies
    Dish: 18 cm (7") square dish, lined
    Oven accessory: glass turntable + metal tray
    1. Melt the butter with 50 g of the chocolate in a bowl on
    MEDIUM power for 1 minute 30 seconds.
    2. Put the eggs, sugar and vanilla essence in a bowl, then sift in
    the flour and baking powder.
    3. Stir in the melted chocolate and butter mixture and mix well.
    4. Chop the remaining chocolate into rough chunks and stir into
    the brownie mixture.
    5. Spoon into the dish, spread evenly and cook on metal tray,
    Combination: CONVECTION 220°C + SIMMER power for
    9-12 minutes until firm.

    Ingredients
    225 g (8 oz) self-raising flour
    pinch salt
    5 ml (1 tsp) baking powder
    50 g (2 oz) butter
    25 g (1 oz) caster sugar
    50 g (2 oz) sultanas
    100 ml (31/2 fl oz) milk
    beaten egg to glaze

    Fruit scones

    Makes 12

    Dish: baking sheet (round)
    Oven accessory: glass turntable + metal tray
    1. Preheat oven on CONVECTION 210°C.
    2. Sift the flour, salt and baking powder together. Rub in fat
    until the mixture resembles fine breadcrumbs. Add sugar
    and sultanas.
    3. Make a well in the centre and stir in enough milk to form a
    soft dough.
    4. Knead lightly. Pat out to 2cm (3/4") thick and cut into 10
    rounds with a 5 cm (2") cutter. Place on baking sheet, brush
    with beaten egg and cook on CONVECTION 210°C for 15
    mins. or until well risen and golden brown.

    105



  • Page 108

    Ingredients
    75 g (3 oz) self-raising flour
    75 g (3 oz) porridge oats
    50 g (2 oz) dark muscovado
    sugar
    75 g (3 oz) butter
    For the Topping:
    25 g (1 oz) butter
    3 eggs, beaten
    175 g (6 oz) light muscovado
    sugar
    150 g (5 oz) raisins
    75 g (3 oz) dessicated
    coconut
    1 lemon, grated rind plus
    30 ml juice

    Ingredients
    Streusel Topping
    50 g (2 oz) butter
    75 g (3 oz) plain flour
    30 ml (2 tbsp) granulated
    sugar
    15 ml (1 tbsp) ground mixed
    spice
    Muffins
    225 g (8 oz) plain flour
    10 ml (2 tsp) baking powder
    150 g (6 oz) caster sugar
    2.5 ml (1/2 tsp) salt
    finely grated rind of 1/2 lemon
    175 g (6 oz) fresh or frozen
    berries, raspberries or
    blueberries are ideal
    75 g (3oz) butter
    110 ml (6 fl oz) buttermilk
    1 egg, lightly beaten
    2.5 ml (1/2 tsp) vanilla
    essence

    106

    Lemon and raisin flapjacks
    Dish: 21 cm x 23 cm (8" x 9") Pyrex® dish, greased
    Oven accessory: glass turntable + metal tray
    1. Place the flour, oats and sugar in a bowl and rub in the
    butter. Press the mixture into the greased dish and press
    until smooth.
    2. Cook on HIGH power for 3 mins. or until firm. Allow to cool.
    3. Place the butter in a small bowl and cook on HIGH power
    for 30 - 60 seconds or until melted.
    4. Mix all the topping ingredients together.
    5. Pour over the base and cook on Combination:
    CONVECTION 220°C + SIMMER power for 8 - 9 minutes
    or until firm and golden brown. Divide into equal pieces and
    allow to cool.

    Streusel topped fruit muffins

    Makes 12

    Dish: 2 x 6 hole muffin tin + 12 paper muffin cases
    Oven accessory: glass turntable + metal tray
    1. Melt the butter on HIGH power for 10-20 seconds. Combine
    the streusel topping ingredients to make a soft dough and
    reserve. Chill.
    2. Sift together the flour, baking powder, sugar and salt. Add
    the lemon rind and the fruit.
    3. Melt the butter on HIGH power for 30 seconds - 1 minute,
    mix in the buttermilk, egg and vanilla essence. Lightly stir in
    the flour mixture and divide between 12 muffin cases.
    4. Crumble small amounts of streusel topping over each
    muffin and cook in two batches in preheated oven on
    CONVECTION 180°C for 22 minutes, until browned and
    well risen.



  • Page 109

    Preserves
    Sterilizing jars

    Covering

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

    Do not cover preserves whilst cooking, apart
    from if recommended in the recipe.

    If you wish to cook larger quantities than
    given in the recipes below, revert to the
    traditional hob method, using a traditional
    recipe.

    Dish size
    Always use a very large pyrex bowl. DO NOT
    attempt to use jam pans or saucepans in your
    microwave.
    DO NOT LEAVE JAMS UNATTENDED
    DURING COOKING BECAUSE OF THE
    HIGH SUGAR CONTENT.

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

    WE DO NOT RECOMMEND THAT YOU USE
    YOUR MICROWAVE TO STERILISE
    BABIESʼ BOTTLES.
    (See details on page 48)
    DO NOT SEAL PRESERVING JARS IN
    YOUR MICROWAVE.

    Setting point
    To determine whether setting point is reached,
    place a couple of drops of jam or marmalade
    on a cold saucer (put one in the fridge whilst
    making the jam). Leave to cool. The jam
    should wrinkle on the surface when your
    finger pushes across the top.

    Soft fruit jam

    Makes approx. 11/2 lbs jam

    Dish: large bowl
    Oven accessory: glass turntable
    1. Place all ingredients in a large bowl and stir. Cook on HIGH
    power for 5 mins. (10-15 mins. if using frozen fruit), stirring
    frequently. Continue to cook in one minute intervals until
    sugar has dissolved.
    2. Wash down any sugar crystals from around the bowl.
    3. Bring mixture to the boil and continue to cook until setting
    point is reached – approx. 15-25 mins. Test regularly for
    setting point.

    107



  • Page 110

    Ingredients
    450 g (1 lb) seville oranges
    1 lemon
    900 ml (11/2 pts) water
    450 g (1 lb) sugar
    knob of butter

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

    108

    Orange marmalade

    Makes 11/2 -2 lbs

    Dish: 6pt pyrex ® bowl
    Oven accessory: glass turntable
    1. Grate oranges and lemon ensuring all the pith is left on the
    fruit. Set the rind aside.
    2. Peel the fruit and put it in a food processor and chop until
    the pips are broken.
    3. Place the chopped mixture in a large bowl and pour over
    boiling water. Cover with pierced clingfilm and cook on
    HIGH power for 10 mins.
    4. Strain the mixture through a sieve into another large bowl
    pressing the pulp well until all the juice is extracted.
    Discard the pulp.
    5. Stir the shredded rind into the hot juice and cook
    uncovered on HIGH power for 10 mins. until rind is tender,
    stirring occasionally. Stir in the sugar until dissolved.
    7. Cook on HIGH for 8 mins covered with pierced clingfilm.
    Stir in the butter and cook uncovered to setting point 18-20
    mins.
    8. Leave to stand for 10 mins then pour into warmed sterilized
    jars.
    N.B Do not double this recipe as it will boil over.

    Lemon curd

    Makes 2 lbs

    Dish: large bowl
    Oven accessory: glass turntable
    1. Place all ingredients in bowl. Mix well.
    2. Cook on HIGH power for 1 min. Stir. Continue to cook in 1
    minute stages until mixture starts to thicken, then cook for
    30 secs. at a time until mixture coats back of spoon. (The
    eggs will curdle if overcooked).
    3. The mixture will thicken on cooling. Pot into warm jars.
    Cover with a circle of waxed paper and a jam pot cover.



  • Page 111

    Questions and answers
    Q

    Q

    Q

    Q

    My microwave oven causes interference
    with my TV, is this normal?

    My oven has an odour and generates
    smoke when using the CONVECTION,
    COMBINATION and GRILL function.
    Why?

    Sometimes warm air comes from the
    oven vents. Why?

    My oven stops cooking by microwave and
    “H97” and “H98” appears in the display
    window.

    A

    A

    A

    A

    Some radio and TV interference might
    occur when you cook with the microwave
    oven. This interference is similar to the
    interference caused by small appliances
    such as mixers, vacuums, hair dryers,
    etc. It does not indicate a problem with
    your oven.

    It is essential that your oven is wiped out
    regularly particularly after cooking by
    COMBINATION or GRILL. Any fat and
    grease that builds up will begin to smoke
    if not cleaned.

    The heat given off from the cooking food
    warms the air in the oven cavity. This
    warmed air is carried out of the oven by
    the air flow pattern in the oven. There
    isnʼt an airtight seal to the air therefore
    steam can escape. There are no
    microwaves in the air, or steam. The
    oven vents should never be blocked
    during cooking.

    The display indicates a problem with the
    microwave generation system. Please
    contact an authorised Service Center or
    ring the Customer Care Centre on 0844
    8443868 who can recommend a service
    agent.

    109



  • Page 112

    Technical specifications
    Rated voltage:
    Operating frequency:
    Input power:
    Microwave
    Grill
    Convection
    Output power:
    Grill
    Convection
    Outer dimensions:
    Oven Cavity dimensions:
    Weight:
    Noise:

    230-240 V 50 Hz
    2,450 MHz
    Max 2390 W
    1135 W
    1305 W
    1320 W
    1000 W (IEC-60705)
    1300 W
    1300 W
    520 mm (W) x 395 mm (D) x 310 mm (H)
    359 mm (W) x 352 mm (D) x 217 mm (H)
    with internal accessories 15 kg
    50 dB
    Weight and dimensions are approximate.

    This product is an equipment that fulfills the European standard for EMC disturbances (EMC =
    Electromagnetic Compatibility) EN 55011. According to this standard this product is an
    equipment of group 2, class B and is within required limits. Group 2 means that radio-frequency
    energy is intentionally generated in the form of electromagnetic radiation for warming up of
    foods. Class B means that this product may be used in normal household areas.

    Information on Disposal for Users of Waste Electrical & Electronic Equipment
    (private households)
    This symbol on the products and/or accompanying documents means that used
    electrical and electronic products should not be mixed with general household
    waste.
    For proper treatment, recovery and recycling, please take these
    products to designated collection points, where they will be accepted on a free
    of charge basis. Alternatively, in some countries you may be able to return your
    products to your local retailer upon the purchase of an equivalent new product.
    Disposing of this product correctly will help to save valuable resources and
    prevent any potential negative effects on human health and the environment
    which could otherwise arise from inappropriate waste handling. Please contact your local
    authority for further details of your nearest designated collection point.
    Penalties may be applicable for incorrect disposal of this waste, in accordance with
    national legislation.

    For business users in the European Union
    If you wish to discard electrical and electronic equipment, please contact your dealer or supplier
    for further information.

    Information on Disposal in other Countries outside the European Union
    This symbol is only valid in the European Union.
    If you wish to discard this product, please contact your local authorities or dealer and ask for the
    correct method of disposal.
    Pursuant to the directive 2004/108/EC, article 9(2)
    Panasonic Testing Centre
    Panasonic Service Europe, a division of Panasonic Marketing Europe GmbH
    Winsbergring 15,22525 Hamburg, F.R.Germany
    Manufactured by Panasonic Home Appliances Microwave Oven (Shanghai) Co.,Ltd, 898
    Longdong Road, Pudong, Shanghai, 201203, China.

    110



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