77
L
Lamb
guidelines...................................................53
Lamb Casserole.........................................54
Lamb in a spicy cream & almond sauce...... 54
Lemon Curd...................................................73
M
Meat and Poultry recipes...................... 53-56
Microwave power levels................................23
Microwave principles.....................................14
Mince pies, reheating..........................12,36,39
O
Orange Marmalade....................................... 73
P
Parts of your Oven......................................11
Pasta Cooking..........................................34,43
Pasta and Rice recipes
Kedgeree.......................................................57
Fruity Chicken Risotto ..................................58
Pesto Spaghetti.............................................57
Tagliatelle Toscana........................................58
Tuna Pasta Bake...........................................57
Vegetable Couscous..................................... 58
Pork
guidelines...................................................53
cooking.......................................................41
Rashers......................................................41
Paprika Pork Casserole............................. 56
Sweet and Sour..........................................56
Porridge.........................................................43
Preserves
Fruit Jam.................................................... 72
Lemon Curd............................................... 72
Orange Marmalade....................................73
Plum Jam................................................... 73
Red onion Chutney.................................... 72
Tomato Chutney......................................... 73
Pulses, cooking......................................... 41
Puddings and Desserts
Almond Eveʼs Pudding............................... 65
Apple Crisp.................................................65
Baked Apples............................................. 67
Christmas Pudding.....................................68
Date Puddings and Butterscotch Sauce...66
Hot Chocolate Cake...................................68
Lemon Brûleé.............................................66
Orange and Chocolate Drop Pudding........67
Steamed Suet Sponge Pudding.................68
R
Reheating..................................................... 36
Reheating Charts..................................... 37-40
Rice, cooking............................................34,44
S
Sauces..........................................................69
Service...........................................................10
Shielding...................................................26-27
Soups and Starters
Broccoli & Stilton Soup....................... .......49
Coarse Pork Pâté.......................................48
Cream of Mushroom Soup.........................48
Garlic Mushrooms with Herbs....................48
Smoked Haddock Pâté.............................. 49
Wild Mushroom and Basil Risotto..............49
Standing Times..............................................15
Steamed Pudding................................35,37,39
T
Technical Specification.............................74-75
Turbo Reheat.................................................24
Turkey, cooking............................................. 44
V
Vegetables + Vegetarian
guidelines...................................................61
cooking.............................................32,44-46
Cauliflower cheese.....................................63
Gratin Dauphinois...................................... 62
Ratatouille.................................................. 62
Vegetable Chilli.......................................... 64
Red Lentil Casserole..................................63
Spicy Bean Goulash.................................. 64
Stuffed Sweet Potatoes............................. 63
Rosemary Potatoes....................................64
Vegetable Lasagne......................... ...........62
W
White Sauce..............................................69
