467153

Panasonic NN-CS596S Handleiding

248
Verklein
Vergroot
Pagina terug
1/253
Pagina verder
®
Convection Combi Steam Oven
Operating Instructions and Cookbook
NN-CS596S
Downloaded from www.Manualslib.com manuals search engine
1
Welcome to Panasonic Microwave Cooking
This microwave oven has the benefit of the Inverter System Inside. This unique
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. Panasonic has introduced the UK’s first cooking appliance providing
complete versatility with four cooking technologies in one single oven including
combi steam technology.
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 Microwave Test & Development Kitchen
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 2
Caution 3
Unpacking your oven 3
Placement of your Oven 3
Before using your Oven 4
Care and Cleaning 5
Maintenance of your Oven 6
Parts of your Oven 7-8
Important Information 9-11
Microwaving Principles 12-13
General Guidelines 14-16
Containers to use 17-19
Control Panel 20
Operating Instructions 21-59
• Demonstration Mode 21
• Child Lock 21
• Setting the Clock 22
• Microwaving/defrosting 22-29
• Steam and Microwave 30-31
• Using the Delay/Stand Feature 32
• Grilling 33-34
• Convection cooking 35-38
• TURBO-BAKE cooking 39-40
• Combination Cooking 41-52
Auto Weight Programs 53-59
Cooking and Reheating
Guidelines 60
Reheating Charts 62-64
Cooking Charts 65-78
Adapting Recipes 79
RECIPES
Soups and Starters 79-88
Fish 89-101
Meat and Poultry 102-133
Vegetables/Vegetarian 135-156
Pasta, Rice & Beans 157-164
Cheese and Egg Dishes 165-173
Sauces and Preserves 175-191
Pastry 192-203
Desserts and Baking 205-239
Bread 239-247
Index 248-250
Questions and Answers 251
Technical Specification 252
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.
Downloaded from www.Manualslib.com manuals search engine
2
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 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.
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.
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-AND-
YELLOW 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.
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.
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.
Downloaded from www.Manualslib.com manuals search engine
1. Hot Surfaces
Exterior oven surfaces, including air vents
on the cabinet and the oven door will get
hot during CONVECTION, GRILL or
COMBINATION involving CONVECTION,
GRILL or STEAM functions. To prevent
burns, take care when opening or closing
the door and when inserting or removing
food and accessories. The oven
has heaters situated in the
top and rear of the oven.
During and after using either
the CONVECTION, GRILL or
COMBINATION involving
CONVECTION, GRILL or
STEAM functions, all inside surfaces of
the oven will be very hot during and after
using either the CONVECTION, GRILL or
COMBINATION functions. To prevent
burns, care should be taken to avoid
touching the inside surfaces of the oven
or hot water inside the steam trough.
2. Children should be kept
away from the oven at
all times and should
only be allowed to
operate the oven
under adult supervision due to tempera-
tures generated.
3. During and after cooking with steam
function, do not open the oven door when
your face is very close to the oven. Care
must be taken when opening the door as
steam may cause injury.
4. To prevent burns, take care of hot
surfaces which may exist from the
cooking process or from hot water in the
trough area.
CAUTION!: Steam may billow out when
you open the door. If there is steam in
the oven, do not reach in with your
bare hands! Risk of burns! Use oven
gloves.
Caution: Hot surfaces
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 safely.
3. Cord
If the supply cord of this appliance is damaged, it must be
replaced by the manufacturer or it’s 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 dealer.
Unpacking your oven
This oven is intended for counter-top household use only. It is not
intended for built-in use or for use inside a cupboard.
1. 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.
2. 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.
3. 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.
4. Do not use outdoors.
Placement of your oven
2“
4“
6“
open
3
Downloaded from www.Manualslib.com manuals search engine
4
1. Exterior oven surfaces, including air vents on the cabinet and the oven door will get hot during
CONVECTION, GRILLING, COMBINATION involving CONVECTION, GRILL or STEAM
functions. To prevent burns, take care when opening or closing the door and when inserting or
removing food and accessories.
2. The oven has three grill heaters situated in the top of the oven and a convection heater
situated in the back of the oven. During and after using either the CONVECTION, GRILL or
COMBINATION involving CONVECTION, GRILL or STEAM functions, all inside surfaces of
the oven will be very hot. To prevent burns, care should be taken to avoid touching any of the
inside surfaces of the oven or hot water in the steam trough.
3. The accessible parts may become hot when the grill is in use.
4. Do not use the water tank if it is cracked or broken, as leaking water could result in electrical
failure and danger of electric shock. If the water tank becomes damaged, please contact your
dealer.
5. In case of electronic failure, the oven can only be turned off at the wall socket.
6. 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, including escaping steam. To prevent burns, ensure that children do not touch
either the hot inner surfaces or the hot outer casing after operation of the oven.
7. This appliance is not attended 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. Young children should be supervised to ensure that they do not play with the
appliance.
8. Storage of Accessories
Do not store any objects other than oven accessories inside the oven in case it is accidentally
turned on. In case of electronic failure, oven can only be turned off at wall socket.
9. Before Use
Before using CONVECTION, COMBINATION or GRILL function for the first time operate the
oven without food and accessories on CONVECTION 250°C 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 (except preheating on CONVECTION or COMBINATION modes which does not include
Microwave).
Before using your oven
CAUTION: All inside surfaces of the oven will be hot.
NEVER OPERATE THE OVEN WITHOUT FOOD INSIDE ON MICROWAVE OR
COMBINATION MODE INVOLVING MICROWAVE.
Operation when empty will damage the appliance.
!
WARNING: This appliance produces hot steam.
Downloaded from www.Manualslib.com manuals search engine
5
8. 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.
9. The oven cavity floor
should be cleaned regularly. Simply wipe the bottom surface of the
oven with mild detergent and hot water then dry with a clean cloth. Cooking vapours collect
during repeated use but in no way affect the bottom surface.
10.For the oven cleaning assistant
and system cleaning programs, refer to page 59.
11. 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 ‘SMOKE’ during use. These marks will be more difficult to
clean later. There is no need to clean the catalytic lining at the back of the oven.
12.Ensure all accessories are kept scrupulously clean, especially when using microwave or
combination programs.
13. A steam cleaner
is not to be used for cleaning.
14. 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.
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.
3. The back of the oven has a self-clean catalytic lining.
It is therefore not necessary to clean
this area.
4. 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. DO NOT SPRAY DIRECTLY INSIDE THE OVEN.
5. After cooking involving steam function
, check and wipe away any excess water which may
have condensed within the oven cavity. Empty drip tray (refer to page 31).
6. 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.
7. If the Control Panel
becomes dirty, clean with a soft, dry cloth. Do not use harsh detergents
or abrasives on 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.
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.
Care & Cleaning of your Microwave Oven - IMPORTANT
Downloaded from www.Manualslib.com manuals search engine
6
1. Service
WHEN YOUR OVEN REQUIRES A SERVICE call your local
Panasonic engineer (Customer Care Centre on 08705 357357 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. Water tank
Do not use the water tank if it is cracked or broken, as leaking water
could result in electrical failure and danger of electric shock. If the water
tank becomes damaged, please contact your dealer.
4. Oven Light
The oven lamp must be replaced by a service technician trained by the
dealer. DO NOT attempt to remove the outer casing from the oven.
5. Selected Spares and Accessories
These may be ordered direct; on line at www.panasonic.co.uk or by telephoning the
Customer Care Centre 08705 357357. Most major credit and debit cards are accepted.
Ensure you quote the correct model number.
6. Operating the circuit breaker
If the oven is not operating correctly, please check the position of the
breaker switch. If the switch is at the ‘O’ position, please position it to the
‘I’ position. If the switch does not return to the ‘I’ position, please contact
your dealer.
7. Testing the circuit breaker
To ensure that the breaker is in working order, please test it regularly by pressing the ‘TEST’
key. Testing it once a month is recommended.
Press the ‘TEST’ key when the oven is switched on. If the switch does not go back to ‘O’,
please contact your dealer.
Maintenance of your oven
Downloaded from www.Manualslib.com manuals search engine
7
1. Do not cook directly on oven cavity floor. Always place food in a microwave safe dish.
2. The metal accessories provided must ONLY be used as directed for GRILLING,
CONVECTION and COMBINATION cooking. Never use metal accessories when cooking
in microwave only mode. Do not use if operating the oven with less than 200 g (7 oz) of
food on a manual Combination program. Use the Enamel Shelf on CONVECTION and
GRILL mode only. The maximum weight that can be used on the enamel shelf is 4 kg (8 lb
14 oz). FAILURE TO USE ACCESSORIES CORRECTLY COULD DAMAGE YOUR OVEN.
3. 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.
4. Always refer to instructions for correct accessories to use on all programs.
Pyrex® Dish
1. The Pyrex® dish can be used directly on the ceramic plate to cook in MICROWAVE mode
only. Do not place food directly on the ceramic plate on the oven cavity floor.
2. The Pyrex® dish is used together with the plastic trivet for STEAM mode.
3. The Pyrex® dish can be used directly on the wire shelf (in either of the shelf positions) for
cooking in GRILL, CONVECTION or COMBINATION modes.
4. If the Pyrex® dish is hot, let it cool before cleaning or placing in cold water, as this could crack
or shatter the dish.
Plastic Trivet
1. The plastic trivet is placed inside the Pyrex® dish to cook on STEAM mode. Food can be
placed directly on the plastic trivet.
2. The plastic trivet can be used for defrosting bread.
3. Do not use the plastic trivet for GRILL, CONVECTION or COMBINATION modes.
Anti Spark Ring
1. Place the anti spark ring on top of the wire shelf, then place any metal container. Your metal
containers can then be used in COMBINATION mode without arcing.
2. The anti-spark ring should not be used in CONVECTION or COMBINATION modes above
250˚C.
Wire Shelf
1. The wire shelf can be used in the upper shelf position for GRILLING foods. It can be used in
the upper or lower shelf positions for CONVECTION or COMBINATION cooking.
2. Do not use any metal container directly on the Wire Shelf in COMBINATION with
MICROWAVE. (Refer to paragraph about anti-spark ring).
3. Do not use the Wire Shelf in MICROWAVE mode only.
Enamel Shelf
1. The Enamel Shelf is for cooking on CONVECTION or GRILL mode. Do not use on
MICROWAVE or COMBINATION modes.
2. For 2 level CONVECTION cooking, the Enamel Shelf can be used as the lower level and the
wire shelf can be used as the upper level.
Drip Tray
1. Before using the oven, place the drip tray in position. Holding with both hands, click into
position on the oven legs. To remove the drip tray refer to page 31.
2. The purpose of the drip tray is to collect excess water during STEAM mode. It should be
emptied after each STEAM operation.
Parts of Your Oven
Downloaded from www.Manualslib.com manuals search engine
8
Parts of Your Oven
See-through Oven Window External Air Vents
Door Hinge.
Ensure care is
taken when
closing the door
to prevent injury
caused by
trapping fingers.
Water tank
Pull Down Door
Pull the door handle
downwards to open.
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 pad is pressed. The
oven light will turn on and
stay on whenever the
door is opened.
Grill Elements
Bottom microwave
feeding
Shelf positions
Enamel shelf
Use on CONVECTION, GRILL or
TURBO BAKE (Convection &
Grill) mode only. Do not use in
MICROWAVE only or
COMBINATION cooking modes.
Pyrex® Dish
Plastic Trivet for Pyrex®
Dish. Used for steam
cooking only
Anti-spark ring
Wire Shelf
Use on CONVECTION,
GRILL or TURBO BAKE
(Convection & Grill) and
COMBINATION modes only.
Do not use in MICROWAVE
only mode.
Control Panel
Ceramic cover
Drip tray
Ceramic plate
Door safety lock
system. To prevent
injury, do not insert
finger, knife, spoon or
other object into the
latch hole.
Downloaded from www.Manualslib.com manuals search engine
9
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 cook book 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 MODE INVOLVING
MICROWAVE.
2. Foods Low in Moisture.
Take care when heating foods low in moisture, e.g. bread items,
chocolate, popcorn, biscuits and pastries. These can easily burn,
dry out or catch on fire if cooked too long.
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. 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.
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.
Important Information – Read Carefully
Downloaded from www.Manualslib.com manuals search engine
10
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 don’t 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 manufacturer’s 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.
Downloaded from www.Manualslib.com manuals search engine
11
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/enamel shelf
The maximum weight that can be placed on the wire shelf or enamel shelf is 4 kg (8 lb 14
oz) (this includes total weight of food and dish).
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.
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. The oven should be unplugged
when cleaning. The catalytic lining at the back does not need to
be cleaned.
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.
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.
Important Information – Read Carefully
Downloaded from www.Manualslib.com manuals search engine
12
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.
Microwaving Principles
In a microwave oven, electricity is converted
into microwaves by the MAGNETRON.
REFLECTION
The microwaves bounce off the metal walls
and the metal door screen.
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.
HOW MICROWAVES COOK FOOD
Microwave Water Molecule Absorption Vibration
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 1
1
⁄
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.
Oven cavity
Magnetron
Waveguide
Downloaded from www.Manualslib.com manuals search engine
13
The dish used to cook or reheat the food will get warm during cooking, as the heat
conducts from the food. Even in micro waving, oven gloves are required!
MICROWAVES CANNOT PASS THROUGH METAL AND THERE FORE METAL
COOKING UTEN SILS 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.
Because these foods rely on dry external heat to cook correctly, do not attempt to cook
by micro wave.
Foods that require deep fat frying cannot be cooked either.
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 14).
Boiled Eggs
Do not boil eggs in your microwave.
Raw eggs boiled in their shells can
explode and cause serious injury.
Important Notes
Downloaded from www.Manualslib.com manuals search engine
14
General Guidelines
STANDING TIME
Dense foods e.g. meat, jacket
potatoes and cakes, require a
STANDING TIME (inside or
outside of the oven) after cook ing,
to allow heat to finish con ducting
through the food.
MEAT JOINTS – Stand 15 mins. wrapped in aluminium foil.
JACKET POTATOES – Stand 5 mins. wrapped in aluminium foil when cooked by
microwave only. It is not necessary to stand jacket potatoes cooked in
COMBINATION mode.
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 2-3 mins.
PLATED MEALS – Stand for 2-3 mins.
VEGETABLES – Boiled potatoes benefit from standing
1-2 mins., however most other types of vegetables can be served immediately.
DEFROSTING – It is essential to allow standing time to
com plete the process. This can vary from 5 mins. e.g. raspberries, to up to 1 hour
for a joint of meat.
If food is not cooked after STANDING TIME, return to oven and cook for additional
time.
Downloaded from www.Manualslib.com manuals search engine
15
General Guidelines
DISH SIZE
Follow the dish sizes given
in the recipes, as these
affect the cook ing and
reheating times. A quan tity of
food spread in a bigger dish
cooks and reheats more
quickly.
QUANTITY
Small quantities cook faster
than large quantities, also
small meals will reheat more
quickly than large portions.
SPACING
Foods cook more quickly
and evenly if spaced apart.
NEVER pile foods on top of
each other.
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 es cape.
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.
veget ables 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.
Downloaded from www.Manualslib.com manuals search engine
16
General Guidelines
SHAPE
Even shapes cook evenly.
Food cooks better by
microwave when in a round
container rather than square.
DENSITY
Porous airy foods heat more
quickly than dense heavy
foods.
COVERING
Cover foods with microwave
cling film or a self-fitting lid.
Cover fish, vegetables,
cas seroles, soups. Do not
cover sauces, jacket
potatoes, pastry items. Please
refer to cooking charts and
recipes for more information.
LIQUIDS
All liquids must be stirred
before and during heating.
Water espe cially must be
stirred before and during
heating, to avoid eruption.
Do not heat liquids that have
previously been boiled. DO
NOT OVERHEAT. Stir before
serving
CHECKING FOOD
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
conven tional 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
spots of food can be
removed by using a branded
oven cleaner, sprayed onto a
soft cloth, always wipe the
oven dry after cleaning. Avoid
cleaning any plastic parts
and door area. The catalytic
lining at the back is self
cleaning.
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
The colder the food, the longer
it takes to heat up. Food from
a fridge takes longer to reheat
than food at room
temperature. Food
temperature should be
between 5-8°C before cooking.
TURNING AND
STIRRING
Some foods require stirring
during cooking. Meat and
poultry should be turned
after half the cooking time.
Downloaded from www.Manualslib.com manuals search engine
17
Containers to use
1. Fill a microwave safe measur ing jug
with 300ml (
1
⁄
2
pt) cold water.
2. Place it on the base of the oven
along side the dish to be tested. If the
dish you are testing is a large dish,
then stand the measur ing jug on top
of the empty dish.
3. Heat on HIGH power for
1 minute.
Result
If the dish is suitable for micro waving, 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
obvious ly absorbing microwave energy.
N.B. This test does not apply to plastic or
metal based con tainers e.g. Le Creuset
®
style dishes, which should not be used
as they are cast iron covered with
enamel.
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 con tainer is suitable for
use in your microwave, check by the follow ing test:
OVEN GLASS
Everyday glass that is heat resistant e.g. Pyrex
®
, is
ideal for Microwave, Convection, Grill or Combination
cooking. 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
resis tant. 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.
QUICK CHECK GUIDE TO COOKING UTENSILS
Downloaded from www.Manualslib.com manuals search engine
18
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
con tai ners 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 modes and may be used with care
during certain Combination cooking, as long as they are
not damaged or dented.
CLING FILM
Microwave cling film can only be used for covering food
that is reheated by Microwave or Steam. 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 cook ing by
Microwave, as the microwaves cannot pass through the foil,
this prevents the parts shielded from overcook ing or
over de frost ing. 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.
Containers to use
Downloaded from www.Manualslib.com manuals search engine
19
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 cover ing 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 RE HEATING TIMES,
on Microwave only.
WICKER, WOOD AND STRAW BASKETS
Dishes will crack and could ignite.
Do not use wooden dishes in your microwave.
DO NOT USE ON ANY COOKING MODE.
Containers to use
Downloaded from www.Manualslib.com manuals search engine
20
Control Panel
(1) Display Window
(2) Microwave Power Pad
(3) Steam Power Pad
(4) Grill Pad
(5) Convection Pad
(6) Timer Pad
This can be used to delay a cooking
program for up to 9 hrs 99 mins., or
used as a timer or for standing
(non-cooking) time. Also used for
setting the clock.
(7) Auto Weight Programs
(8) Auto Menu/ Temperature/
Microwave/Steam wattage/ Grill
level/ Selector dial
(9) Time/Weight dial
(10) Stop/Cancel
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.
(11) 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.
(12) Water tank for steam function
(1)
(2)
(3)
(4)
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
preheating on CONVECTION or
COMBINATION, three beeps sound and ‘P’
flashes in the display window. After completion
of cooking, five beeps sound.
(5)
(6)
(7)
(8)
(11)
(12)
(10)
(9)
Downloaded from www.Manualslib.com manuals search engine
21
Let’s Start to Use your Oven
1 Plug in
Plug into a 13 amp fused electrical socket. You will be
reminded to read your operating instructions.
2 Press Timer Pad
Set clock as a 12hr clock. (See page 22 for details).
3
Press Convection Pad
( will appear in the display window with the oven
temperature)
(This procedure is to burn off the oil used for rust protection
in the oven.) Turn the Auto menu Tempeature dial until
250C appears in the display window. Remove all
accessories from the oven.
4 Enter Time
Turn Time/Weight dial until 5 minutes is displayed in the
window.
5 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: Grill elements and oven will be hot.
6 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 Timer pad three times.
“Demo mode press any key” will appear. To cancel press
the Timer pad a further three 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.
Downloaded from www.Manualslib.com manuals search engine
22
Press Timer Pad
twice
“SET TIME” will appear in the
display window, and the colon
starts to blink.
Enter Time
Enter time of day by using
Time/Weight dial e.g. 1.25pm
(12hr clock).
Press Timer Pad
Colon stops blinking. Time of
day is now locked into the
display.
Setting the Clock
Microwave Cooking and Defrosting
There are 6 different microwave power levels available.
Do not place food directly on the ceramic plate. Place on the Pyrex® dish supplied with the oven or
use your own dishes, plates or bowls directly on the ceramic plate.
Selecting Microwave Power Level
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 12 HOUR CLOCK.
CAUTION: The oven will automatically work on HIGH microwave power if a
cooking time is entered without the power level previously being selected.
N.B.
1. Maximum time that can be set on HIGH power is 30 minutes.
2. On all Power Levels, except HIGH power, the maximum time that can be set is 90
minutes.
3. You can add to the cooking time during cooking, if required. Turn Time/ Weight Dial
to increase the cooking time. (Time can be added in 1 minute increments up to
maximum time of 10 minutes. This is only the case for one stage cooking).
• Select
Microwave
power cooking
mode.
• Select the
cooking time
using the
Time/Weight
Dial.
• Press Start
Pad.
• Select Microwave
power level
by turning the Auto
Menu/Temperature
Dial. The Microwave
power level appears
in the display.
Power
Level
Wattage
High
Defrost
Medium
Low
Simmer
Warm
1000W
270W
600W
440W
250W
100W
Downloaded from www.Manualslib.com manuals search engine
23
Microwave Cooking and Defrosting
DO NOT attempt to use microwave only with any metal accessory in the oven.
DO NOT place food directly onto the oven cavity floor. Place in a microwave or
Pyrex® dish.
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 mins followed by Simmer power 20 mins; Select High power and
program 10 mins then select second power (Simmer) with second cooking time (20
mins) then press Start.
Three Stage Cooking:
e.g. High power 5 mins, Delay 5 mins, High power 2 mins; Select first Power level and
cooking time, then press TIMER 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.
• The default weight
setting is grams. To
select pounds and
ounces, press Auto
Weight Program.
Press again to
revert back to
grams.
• Set the weight
of the food by
using the
Time/Weight
Dial.
• Press Start Pad.
The display
reminds you
which accessory
to use and
which cooking
modes are in
use.
•Turn the Auto
Menu/Temperature
dial to select the
desired program.
• Press the
Auto
Weight
Program
Pad.
Program Weight Range Suitable Foods
1 Bread 100 - 900 g (4 oz - 2 lb)
Bread and rolls. Place on Plastic Trivet in Pyrex® Dish.
Turn at beep.
2 Meat Items
200 - 1200 g
(7 oz - 2 lb 10 oz)
Small pieces of meat, minced meat, chicken
portions, steaks, chops. Place on a plate or
shallow dish. Turn at beeps.
3 Meat Joints
400 - 2000 g
(14 oz- 5 lb 8 oz)
Whole chicken, meat joints. Place on a plate on
an upturned saucer. Turn at beeps and
shield.
Downloaded from www.Manualslib.com manuals search engine
24
This feature allows you to defrost minced meat, chops, chicken portions, meat joints
and bread.
The Auto program pad and then the Auto menu/ Temperature Dial should be used to
select the correct defrost category and then enter in the weight of the food in grams or
pounds and ounces using the appropriate pads (see page 23).
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 plastic
trivet can be used for defrosting bread.
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 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.
Auto Weight Defrost Programs
1st Beep
1st Beep
Turn or Shield
2nd Beep
Turn or break up
Downloaded from www.Manualslib.com manuals search engine
25
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. The plastic trivet can be used for
defrosting bread. 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 next page). Standing time of at least 1 hour
should be allowed (rolled joints may require longer) before cooking to ensure the
centre is fully defrosted.
CHAOSCHAOS
DEFROST
Auto Weight Defrost Programs
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 “beeps’’. 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.
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).
TIPS
Defrosting Guidelines
Downloaded from www.Manualslib.com manuals search engine
26
By selecting the DEFROST power level
from the microwave power pad, and
setting a time, you can defrost food in
your microwave. The biggest problem 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. During the standing
stages there is not any microwave
power in the oven, although the light will
remain on. 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
or on a plastic rack if you have one.
Turn dense foods and meat 2-3
times during defrosting.
Separate chops and small items
e.g. bread slices where possible.
Chickens and joints of meat will
require shielding during defrosting.
Break up small items e.g. minced
meat, frequently during defrosting.
Defrosting Foods Using Defrost Power & Time
Downloaded from www.Manualslib.com manuals search engine
27
Standing
Time
MEAT
60 mins
60 mins
15 mins
2 mins
5 mins
10 mins
15 mins
20 mins
15 mins
10 mins
Method
Place in a suitable dish or on an upturned saucer or use a rack. Turn 3 - 4
times.
Place in a suitable dish or on an upturned saucer or use a rack. Turn 3 - 4
times.
Place in a suitable dish. Separate and turn twice.
Place in a suitable dish. Turn.
Place in a suitable dish. Separate and turn twice.
Place in a suitable dish. Separate and turn twice.
Place in a suitable dish. Break up and turn 3-4 times.
Place in a suitable dish in a single layer. Break up and turn twice.
Place in a suitable dish in a single layer. Turn twice.
Place in a suitable dish in a single layer. Turn twice.
Defrosting
Time
15 mins
20 mins
10 mins
3 mins
4-5 mins
5-6 mins
12 mins
12 mins
10 mins
3-4 mins
Weight
700g (1lb 8oz)
1.0 Kg (2lb 4oz)
500g (1lb 2oz)
100 g ( x1)
227 g ( x4)
350 g ( x2 )
500g (1lb 2oz)
500g (1lb 2oz)
500g (1lb 2oz)
300g (11oz)
Food
Beef/Lamb/Pork Joint
Beef/Lamb/Pork Joint
Sirloin/Rump Steak
Beefburgers
Minced Beef
Stewing Steak
Lamb Chops
Lamb Fillets
Defrosting Foods Using Defrost Power & 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.
Downloaded from www.Manualslib.com manuals search engine
28
Standing
Time
MEAT
45 mins
30 mins
15 mins
15 mins
5 mins
10 mins
60 mins
10 mins
15 mins
20 mins
20 mins
Method
Place in a suitable dish in a single layer.
Separate and turn twice. Shield if necessary.
Place in a suitable dish. Separate and turn twice.
Place in a suitable dish. Separate and turn twice.
Place in a suitable dish. Separate and turn 2-3 times.
Place in a suitable dish. Turn.
Place in a suitable dish. Turn twice.
Place in a suitable dish or on an upturned saucer or use a rack. Turn 3 -
4 times. Shield if necessary
Place in a suitable dish. Turn.
Place in a suitable dish. Turn twice.
Place in a suitable dish. Turn twice.
Place in a suitable dish. Turn twice.
Defrosting
Time
15 mins
10 mins
5-6 mins
5-6 mins
11/2 mins
5-6mins
30 mins
3 mins
6 mins
8 mins
9 mins
Weight
800g
(1lb12 oz)
700g (1lb 8oz)
350g (12oz)
250g (9oz)
100g (2)
500g(8)
1.5 Kg (3lb 5oz)
150g (5oz)
350g (12oz)
500g (1lb 2oz)
500-600 g (1 lb
2 oz- 1lb 5oz)
450g (1lb)
Food
Lamb Shanks x 4
Pork Ribs
Pork Chops
Bacon
Sausages
Whole Chicken
Chicken Portions x 1
x 2
x 3/4
Duck Breast Fillets
Defrosting Foods Using Defrost Power & 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.
Downloaded from www.Manualslib.com manuals search engine
29
Defrosting Foods Using Defrost Power & 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.
Standing
Time
MEAT
15 mins
20 mins
5 mins
10 mins
10 mins
15 mins
20mins
15 mins
GENERAL
10 mins
1-2 mins
20 mins
15 mins
15 mins
15 mins
10 mins
15 mins
Method
Place in a suitable dish. Turn twice.
Place in a suitable dish. Turn twice separate if necessary.
Place in a suitable dish. Separate if necessary and turn twice.
Place in a suitable dish. Turn.
Place in a suitable dish. Separate if necessary and turn twice.
Place in a suitable dish. Separate if necessary and turn twice.
Place in a suitable dish. Stir twice during defrosting.
Place on the trivet. Separate and arrange during defrosting.
Place on the trivet
Place in a suitable dish. Stir twice during defrosting.
Place on a plate.
Place on a plate.
Place on a plate.
Place on a plate.
Place on a plate. Turn halfway
Defrosting
Time
5-6 mins
12-14 mins
2-3 mins
6-7mins
3-4mins
6-7 mins
10-12 mins
10 mins
5 mins
20-30 secs
8-9 mins
3-4 mins
4-5 mins
Weight
150-225g
(5-8oz)
500g (1lb 2oz)
100 -150g
(45oz)
350g (12oz)
100g (4oz)
250g (9oz)
400g (14oz)
450g (1lb)
400g (14oz)
30g (1oz)
500g (1lb 2oz)
350g (12oz)
500g (1lb 2oz)
Food
Whole Fish x 1
Whole Fish x 2
Fish Fillets
Fish Steaks
Prawns
Sliced bread
Slice of Bread
Soft fruit
Gateau
Cheesecake
Meringue dessert
Butter
Shortcrust /Puff pastry
Downloaded from www.Manualslib.com manuals search engine
30
There are 4 different combinations of Steam Power levels available (see the chart
below).
Use of accessory:
Rotate Auto
Menu/Temperature
Dial Anti-clockwise
Wattage
Power
Level
Max Setting Time
Available
600 W 600 W Medium 15 minutes
440 W 440 W Low 15 minutes
250 W 250 W Simmer 15 minutes
100 W 100 W Warm 15 minutes
Carefully remove the water tank from the oven. Remove the lid and fill with tap water
(do not use mineral water). Replace the lid and position back in the oven. Ensure the
lid is closed tightly and securely positioned, otherwise leakage may occur. Please refer
to page 60 for cleaning programs. It is recommended to clean the water tank in warm
water once a week.
Or you may use your own Pyrex®
dishes or bowls directly on the ceramic
plate covered with pierced cling film or
a loose fitting lid.
N.B. It is not possible to use steam without microwave.
N.B. The water tank may need to be re-filled if the time set is over 12 minutes, this will
apply even if the tank was filled to the maximum water level prior to the start of the
Steam function. Please refer to Note 2 on page 31.
Steam
Downloaded from www.Manualslib.com manuals search engine
31
• Select
Steam
cooking
mode.
• Select Microwave
power level by turn-
ing the Auto Menu/
Temperature dial.
The Microwave
power level appears
in the display.
• Select the
cooking
time using
the
Time/Weight
Dial.
• Press Start Pad. The
oven display will count
down for 1 minute.
During this time the
oven is preparing the
steam system for use.
The grill may become
active during this stage.
NOTE:
1. The maximum time for cooking in this mode is 15 minutes. If required to cook for
longer than this time, re-fill the water tank and repeat the above operation for the
remaining time.
2. If during operation the water tank becomes empty, the oven will stop operation. The
prompt in the display will ask you to re-fill the water tank. After re-filling the water
tank and positioning back in the oven, press Start Pad. The oven will not continue
cooking until the water tank has been re-filled and Start Pad pressed.
3. It is possible to refill water tank at any time during cooking, without having to press
stop first.
4. For 2 or 3 stage cooking, before pressing Start Pad, repeat setting the desired
power levels and cooking time.
5. Stand time can be programmed after the Steam Microwave power and time setting.
6. It may be necessary to wipe the excess water in the cavity after Steam cooking.
CAUTION:
When removing the food or cooking accessories, hot water may drip from the oven
top.
RISK OF SCALDING:
Use heat resistant oven gloves.
After each steam operation carefully remove the drip tray from the front of the oven.
Gently ease forwards, holding with both hands. After emptying, wash in warm soapy
water or alternatively use a dishwasher. To re-position, click back into position on the
oven legs.
Drip Tray:
Steam
Downloaded from www.Manualslib.com manuals search engine
32
Using the Delay/Stand Feature
The Timer Pad is used as a timing pad either before, during or after a cooking
program. When the Timer Pad is selected with a time, there is no microwave power in
the oven during this time.
1. To Set a Standing Time:
Press the Timer Set Delay time
(max 9hrs
99mins). An “H”
will appear in the
display to
denote hours.
Set the
complete
cooking
program, by
entering cooking
option and time
required.
Press Start Pad.
Delayed time
will count down
then the cooking
program will
start.
Set the desired
Cooking Program,
by selecting
cooking option
and time
required.
Then Press the
Timer Pad.
Set desired
standing time
(max 9 hrs 99
mins). 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:
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.
Cooking Program
&
Time
Cooking Program
&
Time
pad.
Downloaded from www.Manualslib.com manuals search engine
33
Grilling
CAUTIONS:
The oven will automatically work on HIGH microwave power if a cooking time is
entered without the Grill level previously being selected.
THE ACCESSORIES AND SURROUNDING OVEN WILL GET VERY HOT. USE
OVEN GLOVES.
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.
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 34).
The Grill has three settings, Grill 1 (High), Grill 2 (Medium) and Grill 3 (Low). Grill 1 will be
the hottest.
GRILLING TIMES
• Press Grill Pad. • Turn Time/Weight
Dial to enter
cooking time.
Maximum time is
90 mins.
• Press Start.
The cooking
program will start
and the time in the
display will count
down.
• Turn Auto menu/
Temperature Dial to
change Grill level. The
oven is automatically pre-
set to Grill 2 (medium).
Rotate right for Grill 1
(High), or rotate left for Grill
3 (Low). The grill symbol
will also appear.
NOTE:
1. The Grill will only operate with the oven door closed.
2. There is no microwave power on the GRILL only program.
3. You can add to the cooking time during cooking, if required. Turn Time/Weight Dial
to increase the cooking time. A maximum time of 10 minutes can be added.
4. After pressing Start Pad, the selected grill level can be recalled and changed.
Press Grill Pad once to indicate the grill level in the display window. While the level
is recalled, you can change it by turning the Auto/Temperature Dial.
Downloaded from www.Manualslib.com manuals search engine
34
Place food on Wire Shelf.
The Wire Shelf will allow fat and juices to
drip through into the Enamel Shelf to reduce
excess splatter and smoke when grilling.
Most foods require turning halfway during
cooking. When turning food, open oven
door and CAREFULLY remove the Wire
Shelf 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, chops or small items, place
the enamel shelf in the upper position.
Grilling
When grilling foods the Wire Shelf should be in the top shelf position and the
enamel shelf should be in the bottom shelf position or you can use the enamel
shelf in the top shelf position.
OVEN ACCESSORIES TO USE
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 tea cakes 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 DISHWASHER. It is
not necessary to clean the back of the oven which has a catalytic self clean lining.
GUIDELINES
Downloaded from www.Manualslib.com manuals search engine
35
Convection Cooking
Your Combination Oven can be used as a conventional oven using the CONVECTION
mode which incorporates a heating element with a fan.
For best results always place food in a preheated oven. The grill will come on when
the oven is preheating.
You can cook in three ways when using convection cooking -
1. On the Enamel shelf in the lower or upper shelf position.
2. On the Wire rack shelf in the lower or upper shelf position.
3. Both of the above at the same time, to use the oven for two level cooking.
See individual guidelines on pages 36 and 37 for recommended accessories to use.
You can preheat with or without the Enamel shelf or Wire shelf in position.
Turn Auto Menu/
Temperature dial
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
300°C, then to
40°C, 100°C,
110°C etc.
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.* There is
no preheat at
40°C.
Enter cooking
time using Time/
Weight Dial.
Maximum
cooking time is 9
hours, 99
minutes.
Press Start Pad.
Note: Check that
only the convec-
tion symbol is
still in the display.
If the microwave
a symbol is
displayed this is
incorrect and the
program should
be cancelled.
Reselect the
convection
setting.
* Note: Open the door using the Pull Down Door, 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.
CAUTIONS:
The oven will automatically work on HIGH Microwave Power if a cooking time
is entered without the oven temperature previously being selected.THE
ACCESSORIES AND THE SURROUNDING OVEN WILL GET VERY HOT. USE
OVEN GLOVES.
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.
Press
Convection
Pad
Downloaded from www.Manualslib.com manuals search engine
36
Convection Cooking
ONE LEVEL COOKING
Roasting Meat: Wire shelf in lower
position.
Baking: Enamel shelf in lower position.
OVEN ACCESSORIES TO USE
If cooking on one level, you can use the Enamel Shelf or Wire Shelf in the lower or
upper shelf position.
GUIDELINES
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 possible to cook on one or two levels when using convection cooking.
You can use the Enamel Shelf as a baking dish for roasting potatoes or vegetables,
and for baking fairy cakes, scones and cookies. It is also ideal for re-heating
pre-cooked convenience pastry items.
Roasting Veg / Potatoes: Enamel Shelf. Reheating: Enamel Shelf.
Downloaded from www.Manualslib.com manuals search engine
37
TWO LEVEL COOKING
When cooking on two levels use the Enamel shelf on the lower shelf position and the
Wire shelf in the upper shelf position.
Depending on the recipe, you can preheat with or without the accessories in position.
See individual recipes for details.
Two level cooking is ideal for:-
1. Batch baking, fairy cakes, cookies and scones on two levels.
2. Cooking a complete meal together. Frozen pizza on the upper level and frozen
chips on the lower level.
3. Cooking roast potatoes on the upper level and roast vegetables on the lower level.
4. Re-heating small pastry items in large batches- Sausage rolls, pastry pies, quiches
(all pre-cooked).
Ensure that the shelves are inserted correctly, and are secure before use.
Do not place a dish of food weighing more than 4 Kg (8 lb 14 oz) on the shelf.
ALWAYS USE OVEN GLOVES WHEN REMOVING THE FOOD AND ACCESSORIES
AFTER COOKING AS THE OVEN & ACCESSORIES WILL BE VERY HOT.
MAKE SURE THAT YOU HOLD THE DISH AND/OR SHELF FIRMLY WITH BOTH
HANDS WHEN YOU ARE REMOVING THEM FROM THE OVEN.
Batch Baking: Fairy Cakes
Cooking a complete meal: Frozen pizza on
upper level, frozen oven chips on lower
level
Downloaded from www.Manualslib.com manuals search engine
38
Guideline to Oven Temperatures
For best results always place food in a preheated oven.
Don’t forget that for ease of programming of the most commonly used temperatures,
your oven will start at 150°C and count up in 10°C stages to 300°C, then back to
40°C, 100°C and 110°C etc.
Food is generally cooked UNCOVERED - unless it is a casserole or you wish to use
roasting bags for joints.
TEMP °C USE TEMP °F GAS MARK
40°C Proving Bread 90°F 1/8
100°C Pavlova 200°F 1/4
110°C Meringues 225°F 1/4
140°C Rich Fruit Cake 275°F 1
150°C
Lemon Meringue, Meringue Roulade,
Cheesecake
300°F 2
160/170°C
Casseroles, Gingerbread, Small Tarts,
Cookies
325°F 3
180°C
Souffle, Strudel, Victoria Sandwich, Fairy
Cakes, Meat Joints
350°F 4
190°C
Filo Pastry, Quiche, Gratins, Lasagne,
Pastry pies, Chicken
375°F 5
200°C
Stuffed Peppers, Scones, Eclairs, Swiss
Roll, Muffins
400°F 6
220°C
Vegetable parcels, Yorkshire Puddings,
Bread
425°F 7
230°C Garlic Bread 450°F 8
240/250°C Roast Potatoes 475°F 9
300°C
Searing Beef
Baking Pizza
- -
Downloaded from www.Manualslib.com manuals search engine
39
Convection and Grill (TURBO-BAKE)
Cooking
The oven can be programmed to cook or reheat food by the grill and the convection
oven working simultaneously, to give foods that extra crispness and colour. This is
known as TURBO-BAKE and can often reduce traditional oven cooking times.
ALWAYS PREHEAT BEFORE USE.
• Select oven temperature
using Auto Menu/
Temperature Dial. The
oven starts at 150°C, and
then the temperature will
count up in 10°C stages
to 300°C, then to 100°C,
110°C etc.
• Press to select Grill
power, if you wish to
adjust from Grill 2
(Medium) to select Grill 3
(Low), or Grill 1 (High).
Turn Auto Menu/
temperature dial. Rotate
to the right for Grill 1
(high). Rotate to the left
for Grill 3 (low).
• Press Start to preheat.
“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.*
*NOTE: Open the door using the Pull Down Door, 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.
• Enter cooking time using Time/ Weight Dial.
Maximum time is 9 hours.
• Press Start.
Note: Check that just the grill and
convection symbols are still in the
display. If the microwave symbol is
displayed this is incorrect and the program
should be cancelled. Reselect the
Convection and Grill (TURBO-BAKE) setting.
CAUTIONS:
The oven will automatically work on HIGH Microwave Power if a cooking time
is entered without the oven temperature and Grill setting previously being
selected.
THE ACCESSORIES AND THE SURROUNDING OVEN WILL GET VERY HOT.
USE OVEN GLOVES.
• Press
Convection
Pad.
Downloaded from www.Manualslib.com manuals search engine
40
TURBO-BAKE Cooking
USE THE ENAMEL SHELF OR WIRE RACK SHELF FOR TURBO-BAKE COOKING.
Joints of meat are placed on the
enamel shelf in the lower shelf
position. Items of meat are placed
on the enamel shelf in the upper
position.
Pizza can be placed directly on
the wire shelf in the upper shelf
position.
GUIDELINES
Always place food in a preheated oven.
Food is cooked UNCOVERED.
DO NOT USE PLASTIC CONTAINERS.
OVEN ACCESSORIES TO USE
Downloaded from www.Manualslib.com manuals search engine
41
Combination Cooking
Your oven has six methods of cooking by Combination. When using the steam function
this is in conjunction with microwave.
1. Convection and Microwave
2. Grill and Microwave
3. TURBO-BAKE and Microwave
4. Steam and Convection
5. Steam and Grill
6. Steam and Turbo-Bake
COMBINATION cooking is ideal for many foods. The microwave power cooks the food
quickly, whilst the oven, grill or both 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 on the anti-spark ring on the wire shelf. They must not
be placed directly onto the Wire shelf 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
(7 oz) food. Small quantities should be cooked by Convection, Grill or Convection and
Grill (TURBO-BAKE).
NOTE: THE ENAMEL SHELF CANNOT BE USED FOR COMBINATION COOKING.
Downloaded from www.Manualslib.com manuals search engine
42
or
or
PREHEAT IF NECESSARY
• Set cooking time using
Time/ Weight Dial.
• Press Start pad.
CAUTIONS:
The oven will automatically work on HIGH microwave power if a cooking time is entered
without the power level previously being selected.
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 pull down door 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.
OVEN ACCESSORIES
When using any Combination cooking program the wire rack may be used in the upper or
lowe shelf position. Do not place metal containers directly on the wire shelf when cooking
on combination mode. Use the anti-spark ring on top of the wire shelf, then place any metal
container. Your metal containers can then be used in combination mode without arcing.
The anti-spark ring should not be used in CONVECTION or COMBINATION modes above
250°C.
DO NOT USE THE ENAMEL SHELF ON COMBINATION COOKING.
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 - heatproof glass
e.g. Pyrex® or ceramic are ideal. But do not put dishes on wire rack in upper shelf position
directly under the grill. Place the wire rack in the lower shelf position.
Combination Cooking
• Select first
cooking mode.
• Select microwave
power. Options
available depend on
first cooking mode
selected.
• Press if
preheating.*
Convection or
Turbo-Bake only
Downloaded from www.Manualslib.com manuals search engine
43
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, to achieve a
better result. For pastry dishes preheat oven to 210°C on Convection so that the oven is hot, and
then select the desired Combination program.
• Set the desired oven
temperature by turning
Auto Menu/
Temperature Dial. The
oven starts at 150°C,
and then the
temperature will count
up in 10°C stages to
300°C, then to 100°C,
110°C etc.
• Press Microwave
Power Pad.
• Set the desired
microwave power level.
HIGH and DEFROST
powers are not
available.
• Set the desired cooking time (up to 9 hours). • Press Start Pad.
The oven will automatically work on HIGH Microwave Power if a cooking time
is entered without the power level previously being selected.
CAUTION:
• Press
convection
pad.
Downloaded from www.Manualslib.com manuals search engine
44
Non-metallic dishes or items of food can
be placed directly onto wire shelf in the
lower shelf position.
Joints and portions of meat should be
placed in a Pyrex® Dish on the wire
shelf in the lower shelf position. Very
large joints can be placed in a Pyrex®
Dish on the ceramic plate.
Recipes using foil or metal containers
e.g. cakes and pastries should not to be
placed directly on the wire shelf. Use
the anti-spark ring on top of the wire
shelf, then place any metal container.
OVEN ACCESSORIES TO USE
DO NOT USE THE ENAMEL SHELF FOR COMBINATION COOKING.
Combination 1. Convection and Microwave
Downloaded from www.Manualslib.com manuals search engine
45
Combination 1. Convection and Microwave
• 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. It is not necessary to clean the back of the oven
which has a catalytic self clean lining. 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.
GUIDELINES
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.
Foods should always be cooked until browned and piping hot.
Oven Temperature Microwave Power Use
230°C WARM Crumble
220°C SIMMER Cauliflower cheese and macaroni
cheese
220°C WARM Frozen Lasagne, chilled rice
pudding
190°C SIMMER Whole Chicken/Turkey
160°C WARM Cakes, Casseroles
220°C SIMMER Quiche
Downloaded from www.Manualslib.com manuals search engine
46
Combination 2. Grill and Microwave
This Combination mode is suitable for
foods which are normally grilled and for
reheating small savoury items.
Do not use this program with less than
200 g (7 oz) of food.
It is NOT necessary to preheat when
using this Combination mode and food
should always be cooked uncovered.
The Grill will glow on and off during
cooking - this is normal.
Grill 1 - HIGH
Grill 2 - MEDIUM
Grill 3 - LOW
• Select the desired grill
setting using the Auto
Menu/ Temperature
Dial.
• Press the microwave
power pad.
• Select the desired
microwave setting
using the Auto Menu/
Temperature Dial.
Options available
depend on Grill Power
selected.
• Set the desired cooking time using the
Time/Weight Dial (up to 9 hours).
• Press Start Pad.
The oven will automatically work on HIGH Microwave Power if a cooking time
is entered without the power level previously being selected.
CAUTION:
• Press the Grill
Power Pad.
Downloaded from www.Manualslib.com manuals search engine
47
Combination 2. Grill and Microwave
• Food is always cooked UNCOVERED.
•To turn food just pull down door, remove the accessories, 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. It is not necessary to clean the back of the oven which
has a catalytic self clean lining. DO NOT PUT THE SHELVES IN THE DISHWASHER.
Food should be placed
directly onto the wire shelf
in the upper or lower shelf
position. The Pyrex® Dish
can be placed underneath
to catch any drips.
When cooking fish or
small items, food can be
placed directly in the
Pyrex® Dish on the wire
shelf.
OVEN ACCESSORIES TO USE
DO NOT USE THE ENAMEL SHELF FOR COMBINATION COOKING.
GUIDELINES
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.
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 - heatproof glass e.g. Pyrex® or ceramic are ideal.
Downloaded from www.Manualslib.com manuals search engine
Combination 3. Convection and Grill (Turbo-
Bake) and Microwave
This Combination mode is very useful for foods which require quick browning or
crisping.
Unsuitable foods are casseroles, cakes, meringues, pastries with sweet fillings, foods
containing whisked eggs and yorkshire puddings.
It is not necessary to preheat and food should always be cooked uncovered.
• Set the desired
oven
temperature.
The oven
starts at
150°C, and
then the
temperature
will count up in
10°C stages to
250°C, then to
100°C, 110°C
etc.
• Press Grill
Power Pad.
• Set the
desired Grill
Level. (Grill
power is
preset to Grill
2 - Medium).
• Press the
microwave
Power Pad.
• Select the
desired
microwave
setting using the
Auto Menu/
Temperature
Dial. The options
available will
depend on the
other cooking
modes
previously
selected.
• Press
convection
pad
• Set the desired cooking time using the
Time/ Weight Dial (up to 9 hours).
• Press Start Pad.
The oven will automatically work on HIGH Microwave Power if a cooking time
is entered without the power level previously being selected.
CAUTION:
48
Downloaded from www.Manualslib.com manuals search engine
Combination 3. Convection and Grill (Turbo-
Bake) and Microwave
49
• Food is always 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. It is not necessary to clean the back of the oven
which has a catalytic self clean lining. DO NOT PUT THE SHELVES IN THE
DISHWASHER.
Non-metallic dishes or items of
food can be placed directly onto
the wire shelf in the lower shelf
position.
Food should be placed directly
onto the wire shelf in the upper
or lower shelf position. The
Pyrex® Dish can be placed
underneath to catch any drips.
OVEN ACCESSORIES TO USE
DO NOT USE THE ENAMEL SHELF FOR COMBINATION COOKING.
GUIDELINES
When cooking small items or
fish, food should be placed
directly on to the Pyrex® Dish
in the upper or lower shelf
position.
Downloaded from www.Manualslib.com manuals search engine
We suggest the following options for this Combination mode.
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.
Combination 3. Convection and Grill
(Turbo-Bake) and Microwave
50
Turbo-Bake
(Oven temp)
Grill Microwave Power Use
250°C 1 SIMMER Jacket potatoes
250°C 1 WARM Bread rolls, ciabatta
240°C 1 LOW Thin and crispy pizza
230°C 1 WARM Fresh breaded fish fillets
230°C 2 SIMMER
Frozen scampi, reheat meat
pies and pasties, larger lasagne
230°C 3 SIMMER Frozen breaded fish fillets
220°C 1 SIMMER
Lasagne, cauliflower cheese,
Quorn® croutes/escalopes
220°C 2 SIMMER
Reheat large meat pies, quiche,
fruit pies
220°C 3 SIMMER Frozen thin and crispy pizza
Downloaded from www.Manualslib.com manuals search engine
51
Grill and Steam
• Press Grill
Pad.
• Press Steam
Pad.
• Set the desired cooking time using
the Time/Weight Dial (up to 15 mins).
• Press Start
Pad.
• Select the desired grill
setting using the Auto
Menu/Temperature dial.
• Select the desired
microwave setting
using the Auto
Menu/Temperature
dial.
Steam Combination
Convection and Steam
• Press
Convection Pad.
• Set the desired
temperature.
• Press Steam
Pad.
• Set the desired cooking
time using the Time/Weight
Dial. (up to 15 mins).
• Press Start
Pad.
• Set the
desired
Microwave
power level.
Downloaded from www.Manualslib.com manuals search engine
Convection and Grill (Turbo-Bake) and Steam
• Press Grill
Pad
• Press Steam
Pad.
• Set the desired
cooking time using
the Time/Weight
Dial (up to 15 mins.).
• Press Start
Pad.
If desired to change
Grill power, rotate
clockwise for HIGH
and anti-clockwise
for LOW.
• Set the desired Grill level.
Grill power is preset to Grill
Level 2 (MEDIUM).
• Set the
desired
temperature
• Press
Convection
Pad
• Set the desired
Microwave Power
Level.
Steam Combination
52
Downloaded from www.Manualslib.com manuals search engine
• Turn the Auto
Menu/
Temperature dial
to select the
desired
program.
• The default
weight setting is
grams. To select
pounds and
ounces press
Auto Weight
Program Pad.
Press again to
revert back to
grams.
• Set the weight
of food by using
the Time/
Weight Dial.
• Press Start Pad.
The display
reminds you
which accessory
to use and
which cooking
modes are in
use.
• Press the Auto
Weight Program
Pad
Auto Weight Cook Programs
This feature allows you to cook or reheat most of your favourite 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. Only enter the weight of the food. Do not include the
weight of any added water or the container weight.
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. See below to identify the symbols:
Microwave
Grill
Convection
Steam
Pyrex® dish
Plastic trivet
Wire shelf
53
Downloaded from www.Manualslib.com manuals search engine
54
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 55-58.
3. DO NOT cover food unless stated. Combination Auto programs use a Combination of Steam,
Microwave and Grill and/or Convection and it will prevent the food browning. The heat of the
grill 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.
6. ALWAYS weigh the chicken for the whole chicken Auto-program. DO NOT rely on the packet
weight.
7. If during operation the water tank becomes empty, the oven will stop operation. The prompt in
the display will ask you to refill the water tank. After re-filling the water tank and positioning
back in the oven, press Start Pad.
Minimum/Maximum Weights to use on
Auto Weight Programs
Program Minimum Maximum
Potato Jacket 200g 1500g
Potato Steamed 200g 1000g
Potato Frozen
200g 500g
Vegetables Steamed Fresh 200g 1000g
Vegetables Roasted Fresh 400g 800g
Vegetables Steamed Frozen 200g 700g
Fish Fillet Fresh 200g 800g
Fish Whole Fresh 200g 800g
Fish Breaded Frozen 140g 800g
Chicken Whole 1000g 1800g
Chicken Pieces with Bone 200g 1000g
Chicken Pieces Boneless 200g 800g
Rice Easy Cook 100g 300g
Rice Basmati 100g 300g
Beef 700g 1800g
Pizza Chilled 100g 610g
Downloaded from www.Manualslib.com manuals search engine
55
4 Potatoes Jacket
6 Potatoes Frozen
7 Fresh Vegetables
C
C
5 Potatoes steamed
S
C
M
= Microwave cooking only = Combination e.g. Convection + Micro power
or Grill + Micro Power
Auto Weight Cook Programs
To cook jacket potatoes with a crisper drier skin. Choose medium
sized potatoes 200-250g (7-9oz), for best results. Wash and dry
potatoes and prick with a fork several times. Place on wire shelf
in lower position. Select Program number 4. Enter total weight of
potatoes, then press START.
Check water tank level. Prepare potatoes and cut into even size
pieces. Place potatoes into a container with 45ml (3 tbsp water).
Cover with pierced cling film or lid. Place the container on the
ceramic plate on the base of oven. Select program number 5.
Enter the weight. Press start. Check the water tank level during
cooking and re-fill as necessary.
To cook FROZEN oven chips and potato products, e.g. Hash
Browns, Croquettes, etc. that are suitable for GRILLING. Spread
potato products out on pyrex® dish and place pyrex® dish on
wire shelf in lower position. Select program number 6. Enter the
weight. Press START. Turn during cooking. For best results cook
in a single layer.
Check water tank level. To cook FRESH vegetables (excluding
asparagus). Place prepared vegetables into a container. Add 45
ml (3 tbsp) of water. Cover with pierced cling film or lid. Place the
container on the ceramic plate on the base of the oven. Select
program number 7. Enter the weight. Press START. Check the
water tank level during cooking and re-fill as necessary.
NOTE: Potato products vary considerably. We suggest checking
a few minutes before the end of cooking to assess personal
browning.
S
= Steam Cooking
M
S
M
Downloaded from www.Manualslib.com manuals search engine
56
C
M
= Microwave cooking only = Combination e.g. Convection + Micro power
or Grill + Micro Power
Auto Weight Cook Programs
8 Vegetables Roasted Fresh
10 Fish Fillet Fresh
11 Whole fish
9 Vegetables Steamed Frozen
Check water tank level. This program is suitable for vegetables
such as parsnips, sweet potato, courgettes, mushrooms, onions,
aubergines, tomatoes, leeks and peppers. Peel and cut vegeta-
bles into walnut sized pieces. Toss in 2-3 tbsp oil before cooking.
Spread out evenly on pyrex® dish. Place pyrex® dish on wire
shelf in lower position. Select program number 8. Enter the
weight. Turn or stir halfway during cooking at beep sounds.
Check water tank level during cooking and re-fill as necessary.
Check water tank level. To cook FROZEN vegetables like frozen
peas, sweetcorn or mixed vegetables. Place prepared vegetables
into a container. Add 15 ml (1 tbsp) of water. Cover with pierced
cling film or lid. Place the container on the ceramic plate on the
base of the oven. Select program number 9. Enter the weight.
Press START. Check water tank level during cooking and re-fill as
necessary.
Check water tank level. Shield the thinner portions. Place fish
directly on plastic trivet. Place plastic trivet on pyrex® dish on
ceramic plate on base of oven. Select program number 10. Enter
the weight. Press START. Check water tank level during cooking
and re-fill as necessary.
Check water tank level. To cook FRESH whole fish. Shield the
thinner portions. Place fish directly on plastic trivet. Place plastic
trivet on pyrex® dish on ceramic plate on base of oven. Select
program number 11. Enter the weight. Press START. Check water
tank level during cooking and re-fill as necessary.
12 Fish Breaded Frozen
Check water tank level. To cook precooked frozen breaded fish.
Place fish directly on wire shelf in upper shelf position. Place
pyrex® dish on ceramic plate on base of oven. Select program
number 12. Enter the weight. Press START. Turn halfway at beep
sounds. Check water tank level during cooking and re-fill as nec-
essary.
S
= Steam Cooking
S
C
S
M
S
M
S
M
S
C
Downloaded from www.Manualslib.com manuals search engine
57
Auto Weight Cook Programs
C
M
= Microwave Power only = Combination e.g. Convection + Micro Power
or Grill + Micro Power
13 Whole Chicken
15 Chicken pieces boneless
16 Rice Easy Cook
14 Chicken Pieces with Bone
Check water tank level. To cook WHOLE FRESH unstuffed
chickens. Cook stuffing separately. Place chicken on an upturned
saucer on pyrex® dish on ceramic plate on base of oven. Select
program number 13. Enter in the weight of the chicken, then
press START. Start cooking breast side down and turn halfway,
taking care with hot juices. Check water tank level during cooking
and re-fill as necessary. Stand for 5 minutes.
Check water tank level. Place chicken pieces on pyrex® dish
skin side upwards. Place pyrex® dish on wire shelf in lower shelf
position. Select program number 14. Enter weight. Press START.
Check water tank level during cooking and re-fill as necessary.
Check water tank level. To cook fresh boneless chicken pieces.
Place chicken directly on plastic trivet. Place plastic trivet on
pyrex® dish on ceramic plate on base of oven. Select program
number 15. Enter the weight. Press START. Check water tank
level during cooking and re-fill as necessary.
Check water tank level. Add 2 1/2 times water to rice. Do not
cover. Place bowl on ceramic plate on base of oven. Select
program number 16. Enter weight of rice only. Check water tank
level during cooking and re-fill as necessary.
17 Rice Basmati
Check water tank level. Add 2 1/2 times water to rice. Do not
cover. Place bowl on ceramic plate on base of oven. Select
program number 17. Enter weight of rice only. Check water tank
level during cooking and re-fill as necessary.
S
= Steam Cooking
S
C
S
C
S
M
S
M
S
M
Downloaded from www.Manualslib.com manuals search engine
58
Auto Weight Cook Programs
18 Beef
19 Pizza Chilled
To cook a joint of beef. This program is for roasting a joint of beef
on convection mode only. This program does not use microwave.
Place joint on a baking tray on wire shelf in lower shelf position.
Select program number 18. Enter the weight of the joint and
press START.
For reheating and browning chilled, purchased pizza. Remove all
packaging and place on wire shelf in upper shelf position. Select
program number 18. Enter weight. Press START.
C
M
= Microwave cooking only = Combination e.g. Convection + Micro power
or Grill + Micro Power
S
= Steam Cooking
C
= Convection only
CV
CV
Downloaded from www.Manualslib.com manuals search engine
59
Program
Number
Program Instructions
20
Oven Cleaning
Assistant
This program generates steam within the oven cavity. The steam
helps to break down oil deposits and soften baked on food
making it easier to clean the oven.
• Press the
Auto
Program Pad
• Press
Start Pad.
• Turn the Auto Menu dial
to select program
number 20.
• Fill the Water
Tank
Program
Number
Program Instructions
21
System
Cleaning
1. The first stage of this program cleans the evaporating channel.
2. The second stage of this program pumps air through the
system and cleans out the pipes.
Water tank is empty during this operation.
• Make a solution
of 2 g citric acid
and 20 g water.
Citric acid can
be purchased
from a chemist
• Apply this solution
on the evaporating
channel on the
back of the oven.
• Press the Auto
Program.
• Turn the Auto
Menu dial to
select program
number 21.
• Press Start Pad.
The program
cleans the
evaporating
channel.
After stage 1 the
oven stops and
the word prompt
tells you to
ensure the water
tank is empty.
• Press Start Pad. The
program pumps air
through the system
and cleans out the
pipes.
When the program is
finished, wipe away
any water or solution
in the evaporating
channel.
It is recommended to use the system cleaning program once every two months. In case of
frequent use as and when required.
Cleaning Programs
Downloaded from www.Manualslib.com manuals search engine
60
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 62 - 78 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 prepa ra tion 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 manufac tur er’s 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
Everyone’s 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. Between
3-5 mins. on HIGH power will reheat an
average portion. If stacking two meals,
heat on HIGH power for 6 - 7 mins. and
change the meals over halfway.
CANNED FOODS
Remove foods from can and place in a
suitable dish before heating.
SOUPS
Use a bowl and stir before heating and at
least once through reheat time and again
at the end.
CASSEROLES
Stir halfway through and again at the end
of heating.
Downloaded from www.Manualslib.com manuals search engine
61
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
Do not leave unattended.
Do not add extra alcohol.
BABIES’ 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 62 for details.
WE DO NOT RECOMMEND THAT YOU USE YOUR MICROWAVE TO STERILISE
BABIES’ 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.
Cooking and Reheating Guidelines
Take great care when reheating these items. See page 9-10.
Downloaded from www.Manualslib.com manuals search engine
62
Reheating Charts
1000W
E
The times given in the charts below are a guideline only, and will vary depending on STARTING temperature, dish size and quantity.
Pastry or Bread items reheated by microwave will be soft not crisp.
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 IEC (60705)
power output (watts)
The heating category for
small packs of food
Microwave symbol
BABIES BOTTLES – CAUTION
After heating by Microwave liquid at the top of a bottle will be much hotter than at the bottom of the bottle and must be shaken thoroughly
before checking the temperature. When testing the temperature of the milk, squirt a little onto your inner wrist. The milk droplets on your skin
should feel warm, not hot.
For 250ml of milk from fridge temperature, remove top and teat. Heat on HIGH Power for 30 secs. CHECK CAREFULLY
For 100ml of milk from fridge temperature, remove top and teat. Heat on HIGH Power for 10-15 secs. CHECK CAREFULLY
Food Weight / Quantity Power Level Time Instructions/ Guidelines
Croissants / Brioche
1 HIGH Micro 15-20 secs
Place on pyrex® dish on base. Do not cover
4
HIGH Micro 30-40 secs
Place on pyrex® dish on base. Do not cover
any
200°C
2-3 mins Preheat oven with enamel shelf in lower position
CANNED PASTA
Ravioli 400g HIGH Micro 3 - 3½ mins Place in a heatproof bowl on base. Cover and stir halfway
Macaroni Cheese 400g HIGH Micro 3 mins Place in a heatproof bowl on base. Cover and stir halfway
Spaghetti 400g HIGH Micro 3 mins Place in a heatproof bowl on base. Cover and stir halfway
POINTS FOR CHECKING
Always check that food is piping hot after reheating in the microwave. Foods reheated on microwave only will require a stand time, especially if they cannot
be stirred. The denser the food the longer the stand time.
Water tank; Remember when using steam, the water tank must be filled.
Downloaded from www.Manualslib.com manuals search engine
63
Food Weight / Quantity Power Level
Time
Instructions/ Guidelines
CANNED PUDDINGS
Rice Pudding
150g
425g
HIGH Micro
HIGH Micro
1 min
2-2½ mins
Place in a heatproof bowl on base. Cover and stir halfway
Place in a heatproof bowl on base. Cover and stir halfway
Sponge Pudding 300g STEAM MEDIUM
3 mins Place in a heatproof bowl on base.
Custard - Small Jug
250g
500g
HIGH Micro
HIGH Micro
1½ mins
3 mins
Place in a heatproof bowl on base. Cover and stir halfway
Place in a heatproof bowl on base. Cover and stir halfway
CANNED SOUPS
Condensed 295g HIGH Micro 6 mins
Place in a heatproof bowl and stir in one can of water.
Cover and place on base stirring halfway.
Healthy Option 415g HIGH Micro 2½ mins Place in a heatproof bowl on base. Cover and stir halfway
Luxury/Vegetable /Broth 400/415g HIGH Micro 3 mins Place in a heatproof bowl on base. Cover and stir halfway
Creamed 300g HIGH Micro 2½ mins Place in a heatproof bowl on base. Cover and stir halfway
CHILLED SOUPS
1 Portion 250ml HIGH Micro
2 mins
Place in microwave safe bowl. Cover and stir halfway
2 Portion 500ml HIGH Micro 4 mins Place in microwave safe bowl. Cover and stir halfway
CANNED VEGETABLES
Baked Beans
Baked Beans
415g
200g
HIGH Micro
HIGH Micro
2½ mins
1 -1½ mins
Place in a shallow heatproof bowl on base. Cover and stir halfway
Place in a shallow heatproof bowl on base. Cover and stir halfway
Reheating Charts
Downloaded from www.Manualslib.com manuals search engine
64
Food
Weight / Quantity Power Level Time Instructions/ Guidelines
Baked Beans with Sausages
200g HIGH Micro 2-2½ mins Place in a shallow heatproof bowl on base. Cover and stir halfway
Broad Beans
300g HIGH Micro 2 mins Place in a shallow heatproof bowl on base. Cover
Butter Beans 220g
HIGH Micro 1½ mins Place in a shallow heatproof bowl on base. Cover
Carrots, sliced 300g STEAM LOW 3 mins Place in a heatproof bowl on base. Cover and stir halfway
Green Beans 200g STEAM MEDIUM 3 mins Place in a shallow heatproof bowl on base. Cover
Mushrooms 290g HIGH Micro 2 mins Place in a shallow heatproof bowl on base. Cover
Peas, mushy 400g HIGH Micro 3 mins Place in a heatproof bowl on base. Cover and stir halfway
Peas, petit pois 200g HIGH Micro 1½ mins Place in a shallow heatproof bowl on base. Cover
Peas, garden 300g HIGH Micro 2 mins Place in a shallow heatproof bowl on base. Cover
Peas, marrowfat 300g STEAM MEDIUM 2-2½ mins Place in a heatproof bowl on base. Cover and stir halfway
Sweetcorn
200g
330g
STEAM MEDIUM
STEAM MEDIUM
2 mins
3½ mins
Place in a shallow heatproof bowl on base. Cover
Place in a shallow heatproof bowl on base. Cover
Tomatoes 400g STEAM MEDIUM 5 mins Place in a heatproof bowl on base. Cover and stir halfway
PLATED MEAL - ROOM TEMPERATURE
Small - child portion 1 STEAM MEDIUM 3 -4 mins Place on base. Cover
Large - adult portion 1 STEAM MEDIUM 5 - 6 mins Place on base. Cover
DRINKS
1 Mug Cold Milk 235ml HIGH Micro 2½ mins
Place in a heatproof mug on base. Stir halfway and after reheating
1 Jug Cold Milk 568ml (1 pint) HIGH Micro 5 mins
Place in a heatproof mug on base. Stir halfway and after reheating
1 Mug Cold Coffee/Tea 235ml HIGH Micro 1½ mins Place in a heatproof mug on base. Stir halfway and after reheating
1 Mug Cold Milky Coffee 235ml HIGH Micro 1 min 10 sec
Place in a heatproof mug on base. Stir halfway and after reheating
Reheating Charts
Downloaded from www.Manualslib.com manuals search engine
65
Food
Weight / Quantity
Power Level
Time Instructions/ Guidelines
SAVOURY PASTRY PRODUCTS - PRECOOKED
PASTRIES REHEATED BY MICROWAVE WILL HAVE A SOFT BASE
Pasties/Slices
150/165g
165g
225g
HIGH Micro
230C+Grill 1+ Warm Micro
230C+Grill 1+ Simmer Micro
60-70 secs
10 mins
10 mins
Place on Pyrex® tray on base.
Place on Pyrex® tray on wire shelf on lower level
Place on Pyrex® tray on wire shelf on lower level
Meat Pies
150g
150g
150g x 2
250g
600g
HIGH Micro
230C+Grill 2+ SIMMER
Micro
230C+Grill 2+SIMMER
Micro
220C+Grill 2+SIMMER
Micro
220C+Grill 2+SIMMER
Micro
60-70 secs
8-10 mins
12 mins
13-15 mins
18 mins
Place on Pyrex® tray on wire shelf on lower level
Place in foil container on anti-spark ring on wire shelf on lower level
Place in foil containers ( making sure the containers do not touch)
on anti-spark ring on wire shelf on lower level
Place in foil container on anti-spark ring on wire shelf on lower level
Place in foil container on anti-spark ring on wire shelf on lower level
Quiche
175g
400g
220C+Grill 2+SIMMER
Micro
220C+SIMMER Micro
10 mins
12 - 15 mins
Place in foil container on anti-spark ring on wire shelf on lower level
Place in foil container on anti-spark ring on wire shelf on lower level
Sausage Rolls- x1
- Snack size x6
150g
200g
HIGH Micro or
230C+GRILL 2+WARM
Micro
230C+GRILL 2+ WARM
Micro
1 min
8 mins
8-9 mins
Place on Pyrex® tray on base.
Place on Pyrex® tray on wire shelf on lower level
Place on Pyrex® tray on wire shelf on lower level
Suet Puddings 435g STEAM LOW 10 mins
Place on base. Pierce film lid.
Reheating Charts
Downloaded from www.Manualslib.com manuals search engine
66
Instructions/ Guidelines
PUDDINGS AND DESSERTS- WHERE MICROWAVE ONLY IS INVOLVED TRANSFER FOOD FROM FOIL CONTAINER TO A SIMILAR SIZED
HEATPROOF DISH
HOWEVER A FOIL CONTAINER MAY BE USED IN COMBINATION WITH MICROWAVE IF THE ANTI-SPARK RING IS USED.
Place on wire shelf in lower position.
Place in large jug on base. Cover and stir halfway.
Place on base.
Place on wire shelf in lower position.
Place on wire shelf in lower position.
Place in foil container on anti-spark ring on wire
shelf on lower level
Place on Pyrex® tray on base.
Place on micro-safe plate on base.
Pierce packet and place on Pyrex® tray on base.
Pierce lid and place on base
Pierce lid and place on base.
Pierce lid and place on base.
Time (mins.)
15 mins
4-5 mins
50 secs
15 mins
16-18 mins
15 mins
10-15 secs
20-30 secs
2 mins
1 min
3-4 mins
50-60 secs
Choice of Cooking
Modes
250C+GRILL 2+WARM Micro
HIGH Micro
HIGH Micro
220C+WARM Micro
230C+WARM Micro
220C+GRILL 2+SIMMER
Micro
HIGH Micro
HIGH Micro
STEAM MEDIUM
STEAM MEDIUM
STEAM MEDIUM
STEAM MEDIUM
Weight/
Quantity
395g
500g
150g
500g
600g
700g
200g
120g
300g
120g
Food
Bread & Butter Pudding
Chilled Custard
Chilled Rice Pudding
Fruit Crumble
Fruit Pie - Large
- Individual x 1
Mince Pies - x 2
Pancakes
Spotted Dick
Sponge Pudding- Large
Individual
Reheating Charts
Downloaded from www.Manualslib.com manuals search engine
67
Reheating Charts
Instructions/ Guidelines
CHRISTMAS PUDDING- Do not leave unattended as overheating can cause the food to ignite. Reheating with Steam Micro power will
give a moister result.
Place on base. Pierce film lid.
Place on base. Pierce film lid.
Place on base. Pierce film lid.
Place on base. Pierce film lid.
Place on base. Pierce film lid.
READY MEALS - Chilled. Transfer food from foil container to a similar sized heatproof dish. Healthy eating options will only slightly
brown on combination because of the lower fat content.
Place on wire shelf on the lower level.
Place on base.
Place on wire shelf on the lower level.
Place on wire shelf on the lower level.
Place on base.
Place on wire shelf on the lower level.
Place on wire shelf on the lower level.
Place on Pyrex® dish on wire shelf on lower level.
Turn halfway.
Place on base.
Place on wire shelf on the lower level.
Place on wire shelf on the lower level.
Place on wire shelf on the lower level.
Place on wire shelf on the lower level.
Place on wire shelf on the lower level.
Time (mins.)
1 ½ mins
3 mins
1 ½ - 2 mins
5 mins
3 mins
10 mins
7-8 mins
15 mins
22 mins
7 mins
14 mins
16-18mins
10 mins
5-6 mins
10-12 mins
15 mins
18 mins
10 mins
18 mins
Choice of Cooking Modes
STEAM MEDIUM
STEAM MEDIUM or
HIGH Micro
STEAM MEDIUM or
HIGH Micro
220C+GRILL 1+SIMMER Micro
HIGH Micro
230C+GRILL 1+SIMMER Micro
230C+GRILL 1 +SIMMER Micro
HIGH Micro or
230C+GRILL 1+SIMMER Micro
230C + GRILL 1 + LOW Micro
250C + GRILL 1 + WARM Micro
HIGH Power or
220C+GRILL 1+SIMMER Micro
220C+GRILL 1+SIMMER Micro
230C+GRILL 2+SIMMER Micro
220C+ GRILL 1+ SIMMER Micro
220C +GRILL 3+ SIMMER Micro
Weight/
Quantity
100g
227g
454g
350g
500g
1.2 Kg
450g
950g
300g
400g
600g
950g
400g
1.2 Kg
Food
Small/Slice
Medium
Large
Cauliflower Cheese
Cottage/Shepherds Pie
Fish/Veg Bake
Onion Bhajis/Samosas
Lasagne
Macaroni Cheese
Downloaded from www.Manualslib.com manuals search engine
68
Instructions/ Guidelines
READY MEALS - Chilled.
Transfer food from foil container to a similar sized heatproof dish. Healthy eating options will only slightly brown on combination
because of the lower fat content.
Pierce lid and place on base.
Pierce lid and place on base.
Place on Pyrex® dish on wire shelf on lower level.
READY MEALS - Frozen.
Transfer food from foil container to a similar sized heatproof dish. Remove any covering/lid film lid.
Place on wire shelf in lower position.
Place on base.
Place on wire shelf in lower position.
Place on base.
Place on wire shelf in lower position.
Place on base.
Place on wire shelf in lower position.
QUORN®
Place on Pyrex® dish.
Place on Pyrex® dish on wire shelf in lower posi-
tion.
Place on Pyrex® dish on wire shelf in lower posi-
tion.
Time (mins.)
4-5 mins
6-7 mins
10 mins
20 mins
12 mins
20 mins
10-12 mins
20-22 mins
10-12 mins
18-20 mins
3-4mins
12 mins
8-10 mins
Choice of Cooking Modes
STEAM MEDIUM
STEAM MEDIUM
250C+GRILL 1+WARM Micro
220C + SIMMER Micro
HIGH Micro
230C + GRILL 2 + LOW Micro
HIGH Micro
200C + WARM Micro
HIGH Micro
220C + SIMMER Micro
STEAM MEDIUM
220C+GRILL 1+SIMMER Micro
220C+GRILL 1+SIMMER Micro
Weight/
Quantity
450g
500g
270g
450g
450g
450g
450g
227g (2)
350g (2)
240g
Food
Chilled Mashed Potato
Carrot and Swede Mash
Spring Rolls x 4
Cauliflower Cheese
Cottage/Fish/Shepherds
Pie
Lasagne/Cannelloni
Macaroni Cheese
Burgers
Croutes
Escalopes
Reheating Charts
Downloaded from www.Manualslib.com manuals search engine
69
Cooking Charts
Instructions/ Guidelines
BREAD
Place on Pyrex® dish on wire shelf in lower posi-
tion.
Place on Pyrex® dish on wire shelf in lower posi-
tion.
Place on Pyrex® dish on wire shelf in lower posi-
tion.
BACON AND PORK - from raw - CAUTION: Hot fat! Remove accessories with care.
Place on micro-safe rack or plate on base and cover
with kitchen towell to minimise splatter.
Place on enamel tray in upper shelf position.
Place on a plastic trivet on Pyrex® dish.
Preheat oven with wire shelf in lower position. Place
joint in roasting dish. Leave for 10 mins after cook-
ing and before carving.
Place on enamel tray in upper shelf position. Turn
halfway.
Place on plastic trivet on Pyrex® tray.
BEANS & PULSES - should be pre-soaked in cold water overnight (boiling water split yellow peas) except lentils which do not need to be pre-soaked.
Use 600 ml (1pt) boiling water in a large bowl.
Cover.
Use 600 ml (1pt) boiling water in a large bowl.
Cover.
Use 600 ml (1pt) boiling water in a large bowl.
Cover.
Time (mins.)
10 mins
10 mins
5 mins
4-6 mins or
45 secs per rasher
10 mins
5 Mins
for 30 mins then
30 mins per 500g
12-15 mins
10 mins
15 mins
10 mins
then 25 mins
10 mins
then 40 mins
10 mins
then 10 mins
Choice of Cooking
Modes
250°C+GRILL 1+WARM
Micro
250°C+GRILL 1+
WARM Micro
250°C+GRILL 1+WARM
Micro
HIGH Micro
or
GRILL 1
STEAM MEDIUM
250C Followed by 190C
GRILL 1
HIGH Micro
followed by
STEAM MEDIUM
HIGH Micro
then SIMMER
HIGH Micro
then SIMMER
HIGH Micro
then SIMMER
Weight/
Quantity
300g (6)
210g
195g
228g (8)
300g
400g (4)
750g
250g
250g
250g
Food
Part-baked rolls
Part-baked Garlic
Baguette/ Ciabatta
Garlic doughballs x 16
Rashers
Gammon steaks x2
Pork Jjoint
Pork loin steaks
Gammon joint
Black eyed peas
Chick peas
Haricot beans
Downloaded from www.Manualslib.com manuals search engine
70
Cooking Charts
Instructions/ Guidelines
BEANS & PULSES - should be pre-soaked in cold water overnight (boiling water split yellow peas) except lentils which do not need to be pre-soaked
Use 600 ml (1pt) boiling water in a large bowl.
Cover.
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.
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.
BEEF - CAUTION: Hot fat! Remove dish with care. Recommended temperatures for beef are: Rare 60°C; medium 70°C; well done 80°C.
Place on micro-safe rack or plate on base. Cover.
Place on enamel shelf in upper position.
Place on enamel shelf in upper position.
Place in roasting dish on wire shelf in lower position.
Turn halfway.
Place in micro safe dish with stock and seasonings.
Cover and stir halfway.
Place on enamel tray in upper shelf position.
Turn halfway.
Time (mins.)
10 mins
3 mins then
15-20 mins
15 mins
then 40 mins
10 mins
then 30 mins
12 mins
then 40 mins
3-4 mins
10-12 mins
12-15 mins
20 mins then per
450g/1lb
Rare: 11 mins
Medium: 14 mins
Well done: 16 mins
10 mins
then 15 mins per 450g
Medium: 10 mins
Well done: 14 mins
Choice of
Cooking Modes
HIGH Micro
HIGH Micro
then SIMMER
HIGH Micro
then SIMMER
HIGH Micro
then SIMMER
HIGH Micro
then SIMMER
HIGH Micro
or GRILL 1
GRILL 1
300°C followed by
180°C
HIGH then
MEDIUM Micro
GRILL 1
Weight/
Quantity
250g
250g
250g
250g
250g
240g (2)
240g (2)
400g
Food
Lentils
Marrowfat peas
Red kidney beans
Split yellow peas
10 Bean mix
Beef burgers ( fresh)
Beef burgers (frozen raw)
Joint
Mince
Rump/ Sirloin
Downloaded from www.Manualslib.com manuals search engine
71
Cooking Charts
Instructions/ Guidelines
BEEF - CAUTION: Hot fat! Remove dish with care.
Place in micro-safe dish on base. Cover and stir halfway.
Place in casserole dish with lid, add stock and vegetables.
Place on base. Cover and stir halfway.
CHICKEN from raw - CAUTION: Hot fat! Remove accessory with care.
Place on plastic trivet on Pyrex® dish.
Place on plastic trivet on Pyrex® dish.
Preheat oven. Place on enamel shelf in lower position.
Place on Pyrex® tray on wire shelf in lower position.
Place on micro-safe rack or plate on turntable. Cover.
Place on enamel shelf in lower position.
Place on plastic trivet on Pyrex® dish.
Place on enamel shelf in upper position.
Preheat oven. Place on enamel shelf in upper position.
Place on Pyrex® tray on wire shelf in lower position.
Place on micro-safe dish on base. Cover.
Place chicken breast side down on an upturned saucer
on Pyrex® tray on base. Turn halfway.
Time (mins.)
10 then 60
1hr - 1hr 30 mins
5 mins
12 mins
15 mins
15 Mins
15 mins
25 mins
10 mins
25 mins
15-20 mins
15-17 mins
8 mins per 450g
12-13 mins per 450g
Choice of Cooking
Modes
HIGH then SIMMER
Micro
or
160°C + WARM Micro
STEAM MEDIUM
STEAM MEDIUM
250°C+GRILL 1
240°C+GRILL 1
WARM Micro
MEDIUM Micro or
250°C + GRILL 1
MEDIUM Micro or
GRILL 1 or
250°C + GRILL 1
230°C + GRILL 1 +
SIMMER Micro
MEDIUM Micro or
190°C + SIMMER Micro
Weight/
Quantity
450-675g
200g
500g
500g
400g
1.0 kg
600g (6)
400g (2)
Food
Stewing Steak
Breasts, boneless and
skinless
Coated Chicken Breast
Chicken legs
Drumsticks/ Thighs
Kiev (fresh)
Whole
Whole/ Breast joints
Downloaded from www.Manualslib.com manuals search engine
72
Instructions/ Guidelines
EGGS - Poached.
- Place water in a shallow dish and heat for 1st cooking time.
- Add egg (size 3).
- Pierce yolk and white.
- Cover.
- Cook for 2nd cooking time.
- Then leave to stand for 1 min.
EGGS - Scrambled. Use microwave safe bowl.
- Add 1 tbsp of milk for each egg used.
- Beat eggs, milk and knob of butter together.
- Place bowl on base
- Cook for 1st cooking time then stir.
- Cook for 2nd cooking time stirring halfway then stand
for 1 min.
FISH - FRESH from raw.
Place on Pyrex® dish on wire shelf in lower position.
Place on Pyrex® dish on wire shelf in lower position.
Place on Pyrex® dish on wire shelf in lower position.
Place on Pyrex® dish on wire shelf in lower position. Turn
halfway.
Place on plastic trivet on Pyrex® dish.
Place on Pyrex® dish on wire shelf in lower position.
Place on plastic trivet on Pyrex® tray.
Place on Pyrex® dish on wire shelf in lower position.
Time (mins.)
1 min
40 secs
1 min 40 secs
1 min 30 secs
3 mins
3 mins 30 secs
30 secs
30 secs
1 min
30 secs
1 min 30 secs
1 min
15 mins
15 mins
10-12 mins
10 mins
6-7 mins
12-15 mins
15 mins
10-12 mins
Choice of Cooking
Modes
HIGH Micro then
MEDIUM Micro
HIGH Micro then
MEDIUM Micro
HIGH Micro then
MEDIUM Micro
HIGH Micro
HIGH Micro
HIGH Micro
230C + GRILL 2 +WARM
Micro
230°C+GRILL 1+
WARM Micro
230°C+GRILL 1+
WARM Micro
250°C+ GRILL 1 +
WARM Micro
STEAM MEDIUM or
190°C+SIMMER STEAM
STEAM MEDIUM
230°C+ GRILL 1 +
WARM Micro
Weight/
Quantity
45ml water
90ml water
180ml water
280g
350g (x2)
200g (x2)
250g
300g
700g
200g
Food
1 Egg
2 Eggs
4 Eggs
1 Egg
2 Eggs
4 Eggs
Lightly dusted fillets
Breaded Fillets
Cakes
Calamari
Fillets
Scampi
Cooking Charts
Downloaded from www.Manualslib.com manuals search engine
73
Instructions/ Guidelines
FISH - FRESH from raw.
Place on Pyrex® dish on wire shelf in lower position.
Place in micro-safe dish and pierce skin. Add 30 ml of liquid. Cover.
Place on Pyrex® dish on wire shelf in lower position.
FISH - FROZEN from raw .
Place on Pyrex® dish on wire shelf in lower position. Turn halfway.
Place on Pyrex® dish on wire shelf in lower position. Turn halfway.
Place on Pyrex® dish on wire shelf in lower position.
Place on Pyrex® dish on wire shelf in lower position.
Place on trivet on Pyrex® dish.
Place on Pyrex® dish on wire shelf in lower position.
Place bag sauce side down on Pyrex® dish. Slash top. Shake bag
halfway through.
FRUIT - Peel, slice, chop into even sized pieces. Place in shallow heatproof dish on base.
Place on Pyrex® dish on base.
Add 15ml (1tbsp) water. Cover.
Add 15ml (1tbsp) water. Cover.
Add 15ml (1tbsp) water. Cover.
Add 300 ml (1/2 pt) of water. Only half fill dish. Cover.
Add 15ml (1tbsp) water. Cover.
Add 15ml (1tbsp) water. Cover.
GAME- Caution: Hot fat! Remove dish with care.
Preheat oven. Prick the skin and place in roasting dish on wire
shelf on lower level.
Preheat oven. Prick the skin and place in roasting dish on wire
shelf on lower level.
Preheat oven and place duck on enamel shelf in lower position.
Time
(mins.)
12-15 mins
4-5 mins
12-15 mins
15 mins
15-16 mins
12 mins
15 mins
10-12
mins
10-12 mins
6 mins
4 -5 mins
7-8 mins
5 mins
6 mins
8 mins
7-8 mins
6 mins
30-35 mins
30 mins per
450g
20 mins
Choice of Cooking
Modes
190°C+SIMMER STEAM
HIGH Micro or
180C+STEAM SIMMER
230C+GRILL 2 + SIMMER Micro
250°C+GRILL 2 +WARM Micro
250°C+GRILL 1+ SIMMER Micro
250°C + GRILL 1 + SIMMER Micro
STEAM MEDIUM
STEAM MEDIUM
230°C + GRILL 2 + SIMMER Micro
MEDIUM Micro
STEAM MEDIUM
STEAM MEDIUM
STEAM MEDIUM
STEAM MEDIUM
HIGH MICRO
STEAM MEDIUM
STEAM MEDIUM
200°C
190°C
300°C
Weight/
Quantity
300g (x2)
225g/300g
500-700g
350g (2)
200g (2)
125g (4)
250g (8)
200g
350g
300g
150g
200g
500g
300g
500g
400g
400g
450g
360g
500g
Food
Steaks
Whole x1
Whole x2
Breaded Fillets
Cakes
Fish Fingers
Fillets
Scampi
Boil in the Bag
Baked Apple-cored
Apples - stewed
Apricots-stewed
Pears - stewed
Plums - poached
Plums - stewed
Rhubarb - stewed
Duck Breast Fillets
Duck, whole
Crispy Duck-reheat
Cooking Charts
Downloaded from www.Manualslib.com manuals search engine
74
Instructions/ Guidelines
GAME- Caution: Hot fat! Remove dish with care.
Pre-heat oven. Place wire shelf on lower level. Place
pheasant in roasting tin and place on shelf.
LAMB - from raw - CAUTION: Hot Fat! Remove accessory with care.
Pre-heat oven. Place joint in roasting dish and place
on wire shelf in lower position. Turn Halfway. Once
cooked allow the joint to stand for 10 minutes - this
will make the joint easier to carve.
Place on enamel shelf in upper position. Turn halfway.
Place on enamel shelf in upper position. Turn halfway.
Place in casserole, add stock and vegetables, cover
with lid and place on base. Stir halfway.
PASTA.
Use 550ml (1 pint) boiling water. Add 15 ml oil.
Cover. Stir halfway.
Use 550ml (1 pint) boiling water. Add 15 ml oil.
Cover. Stir halfway.
Use 700ml (11/4 pt) boiling water. Add 15 ml oil.
Cover. Stir halfway.
Use 700ml (11/4 pt) boiling water. Add 15 ml oil.
Cover. Stir halfway.
Place on Pyrex® dish on base.
PIZZA - FRESH chilled - N.B. Remove all packaging. Pizzas will have a soft base if cooked by microwave only.
Place directly on wire shelf in lower position.
Time (mins.)
20-25 mins per 450g plus
20 mins
Medium: 25 mins per 450g
plus 25 minutes or
Well done: 30 mins per
450g plus 30 minutes.
Medium: 15-16 mins
Well Done: 19-20 mins
Medium: 12-14 mins
Well Done: 16-18 mins
1hr 20-1hr 30 mins
12 mins
8 mins
10 mins
8 mins
2 -2 1/2 mins
10-12 mins
Choice of Cooking
Modes
180°C
180°C
GRILL 1
GRILL 1
160C+WARM Micro
HIGH Micro
HIGH Micro
HIGH Micro
HIGH Micro
HIGH Micro
240°C+GRILL1+LOW
Micro
Weight/
Quantity
600g (4)
400g (4)
200g
250g
250g
250g
150g
555g
Food
Pheasant, whole
Joint
Loin/ Leg Steaks
Chops/Cutlets
Casserole/Stewing
Lamb
Fusilli/ Macaroni/
Penne
Lasagne
Linguine/Tagliatelle
Spaghetti
Steam Pasta
Deep Pan
Cooking Charts
Downloaded from www.Manualslib.com manuals search engine
75
Instructions/ Guidelines
PIZZA - FRESH chilled - N.B. Remove all packaging. Pizzas will have a soft base if cooked by microwave only.
Place pizza directly on wire shelf in upper position
Place pizza directly on wire shelf in upper position.
Preheat oven. Place pizza directly on wire shelf in upper position.
Place pizza directly on wire shelf in upper position.
Preheat oven. Place pizza directly on wire shelf in upper position.
Place pizza directly on wire shelf in upper position.
PIZZA - FROZEN - N.B. Remove all packaging.
Place directly on wire shelf in lower position.
Place directly on wire shelf in lower position.
Place directly on wire shelf in lower position.
PORRIDGE - N.B: Use a large bowl.
Place on base and stir halfway.
Place on base and stir halfway.
Place on base and stir halfway.
POTATO PRODUCTS part cooked - FROZEN
Place on enamel shelf in upper position.
Place on enamel shelf in upper position.
Place on enamel shelf in upper position.
Place on enamel shelf in upper position.
Place on enamel shelf in upper position.
Place on enamel shelf in upper position.
Time (mins.)
3-4 mins
4-5 mins
3 mins
5-6 mins
4 mins
6-7 mins
10 mins
10 mins
6 mins
2 ½ -3 mins
4-5 mins
7 mins
12 mins
10 mins
12 mins
12 mins
15 mins
15 mins
Choice of Cooking
Modes
240°C+GRILL 1+LOW Micro
240°C+GRILL 1+LOW Micro
CONVECTION 300°C
240°C+GRILL 1+LOW Micro
CONVECTION 300°C
240°C+GRILL 1+LOW Micro
240°C+Grill 1 + LOW Micro
240°C+Grill 1+LOW Micro
240°C+Grill 1+MEDIUM Micro
HIGH Micro
HIGH Micro
HIGH Micro
250°C+GRILL 1
300°C
250°C+GRILL 1
300°C
300°C
250°C+GRILL 1
Weight/
Quantity
140g
180g
250g
305g
440g
450g
240g (x2)
340g
25g oats
150ml (1/4 pt) milk
50g oats
275ml (1/2 pt) milk
100g oats
550ml (1 pt) milk
Food
Thin and Crispy
Deep Pan
Individual deep
Thin and crispy
1 serving
2 servings
4 servings
Croquettes/Smiley
Faces
Hash Browns
Oven Fries
Potato Wedges
Southern Fries
Waffles
Cooking Charts
Downloaded from www.Manualslib.com manuals search engine
76
Instructions/ Guidelines
RICE
Use 550 ml (1pt) boiling water. Cover and stir halfway.
Use 550 ml (1pt) boiling water. Cover and stir halfway.
Use 550 ml (1pt) boiling water. Cover and stir halfway.
Place on Pyrex® dish.
SAUSAGES from raw - CAUTION: Hot Fat! Remove accessory with care.
Place on enamel shelf in lower position. Turn halfway.
Place on enamel shelf in lower position. Turn halfway.
Place on enamel shelf in lower position. Turn halfway.
Place on enamel shelf in lower position. Turn halfway.
Place on enamel shelf in lower position. Turn halfway.
TURKEY
Place on plastic trivet on Pyrex® dish.
Place on a Pyrex® dish on an upturned saucer on base of
oven.
Turn Halfway.
FRESH VEGETABLES - Place in shallow micro-safe dish.
Add 45ml (3 tbsp) water and cover.
Add 45ml (3 tbsp) water and cover.
Add 45ml (3 tbsp) water and cover.
Add 45ml (3 tbsp) water and cover.
Add 45ml (3 tbsp) water and cover.
Add 45ml (3 tbsp) water and cover.
Add 45ml (3 tbsp) water and cover.
Add 45ml (3 tbsp) water and cover.
Add 45ml (3 tbsp) water and cover.
Add 45ml (3 tbsp) water and cover.
Time (mins.)
8-10 mins
12-14 mins
8-9 mins
3-4 mins
20 mins
8-10 mins
12-15 mins
10-12 mins
15 mins
10 mins
11-12 min. per
450g
4½ -5 mins
10 mins
8 mins
8 mins
15 mins
8 mins
8 mins
8 mins
10 mins
6 mins
Choice of Cooking
Modes
HIGH Micro
HIGH Micro
HIGH Micro
HIGH Micro
220°C+ GRILL 1
GRILL 1
GRILL 1
GRILL 1
GRILL 1
STEAM MEDIUM.
190°C + SIMMER Micro
STEAM MEDIUM
STEAM MEDIUM
STEAM MEDIUM
STEAM MEDIUM
STEAM MEDIUM
STEAM MEDIUM
STEAM MEDIUM
STEAM MEDIUM
STEAM MEDIUM
STEAM MEDIUM
Weight/
Quantity
250g
250g
250g
200g
450g (4)
340g (24)
454g (8)
340g (12)
250g (5)
500g
200g
200g
200g
150g
450g
250g
200g
300g
300g
200g
Food
Basmati
Easy cook Long Grain
Long Grain White
Steam Rice
Chunky sausages
Cocktail sausages
Thick
Thin
Vegetarian
Breasts, boneless and skinless
Whole
Asparagus
Baby Corn
Broad Beans
Runner Beans
Beetroot
Broccoli
Brussel Sprouts
Butternut Squash
Cabbage - sliced
Carrots - sliced
Cooking Charts
Downloaded from www.Manualslib.com manuals search engine
77
Instructions/ Guidelines
FRESH VEGETABLES - Place in shallow micro-safe dish.
Add 45ml (3 tbsp) water and cover.
Add 45ml (3 tbsp) water and cover.
Add 45ml (3 tbsp) water and cover.
Add 45ml (3 tbsp) water and cover.
Add 45ml (3 tbsp) water and cover.
Add 45ml (3 tbsp) water and cover.
Add 45ml (3 tbsp) water and cover.
Add 45ml (3 tbsp) water and cover.
Place on Pyrex® dish.
Place on wire shelf in lower position.
Place on Pyrex® dish.
Place on wire shelf in lower position.
Place on Pyrex® dish.
Place on wire shelf in lower position.
Place on Pyrex® dish.
Place on wire shelf in lower position.
Add 45ml (3 tbsp) water and cover.
Add 45ml (3 tbsp) water and cover.
Add 45ml (3 tbsp) water and cover.
Add 45ml (3 tbsp) water and cover.
Add 45ml (3 tbsp) water and cover.
FROZEN VEGETABLES - Place in shallow micro-safe dish.
Place on enamel shelf in upper position.
Time (mins.)
10 mins
5 mins
8 mins
8 mins
5-6 mins
10 mins
5 mins
10-12 mins
6-7 mins
7-8 mins
20 mins
12 mins
25 mins
15 mins
30 mins
20 mins
35 mins
5-6 mins
8 mins
10 - 12 mins
15 mins
10 mins
12 mins
10 mins
Choice of Cooking
Modes
STEAM MEDIUM
STEAM MEDIUM
STEAM MEDIUM
STEAM MEDIUM
STEAM MEDIUM
STEAM MEDIUM
STEAM MEDIUM
STEAM MEDIUM
STEAM MEDIUM
HIGH POWER OR
250°C+GRILL1+SIMMER
MICRO
HIGH POWER
250°C+GRILL1+SIMMER
MICRO
HIGH POWER
250°C+GRILL1+SIMMER
HIGH POWER
250°C+GRILL1+SIMMER
STEAM MEDIUM
STEAM MEDIUM
STEAM MEDIUM
STEAM MEDIUM
STEAM MEDIUM
STEAM MEDIUM
300°C
Weight/
Quantity
400g
250g
x2
350g (4)
300g
300g
200g
500g
500g
x1
x2
x4
x6
300g
300g
450g
450g
400g
300g
250g
Food
Cauliflower - florets
Courgettes
Corn on the Cob
Leeks - sliced
Parsnips - parboiled for roasting
sliced
Peas
Potatoes - boiled
Potatoes - par-boiled
Jacket Potatoes - 250g each
Spinach
Sugar Snap peas
Swede - cubed
- diced for mashing
Sweet Potato
Turnip
Battered Onion Rings
Cooking Charts
Downloaded from www.Manualslib.com manuals search engine
78
Instructions/ Guidelines
FROZEN VEGETABLES - Place in shallow micro-safe dish.
Add 30 ml (2tbsp) water. Cover.
Add 30 ml (2tbsp) water. Cover.
Add 30 ml (2tbsp) water. Cover.
Add 30 ml (2tbsp) water. Cover.
Add 30 ml (2tbsp) water. Cover.
Add 30 ml (2tbsp) water. Cover.
Add 30 ml (2tbsp) water. Cover.
Add 30 ml (2tbsp) water. Cover.
Place on Pyrex® dish.
Place on Pyrex® dish.
Add 30ml (2 tbsp) water. Cover.
Time (mins.)
7-8 mins
8-9 mins
8-9 mins
7-8 mins
9-10 mins
8 mins
6-7 mins
3-4 mins
2-2 mins 30 secs
3 mins
6 mins
Choice of Cooking
Modes
STEAM MEDIUM
STEAM MEDIUM
STEAM MEDIUM
STEAM MEDIUM
STEAM MEDIUM
STEAM MEDIUM
STEAM MEDIUM
STEAM MEDIUM
HIGH Micro
HIGH Micro
STEAM MEDIUM
Weight/
Quantity
200g
200g
250g
200g
250g
200g
200g
200g
80g
125g
200g
Food
Beans - broad
Beans - green
Broccoli - florets
Carrots - sliced
Cauliflower
Mixed Vegetables
Peas
Soya Beans
Steam Vegetables
Sweetcorn
Cooking Charts
Downloaded from www.Manualslib.com manuals search engine
Starters
Downloaded from www.Manualslib.com manuals search engine
Starters
80
Carrot & Orange Soup
Serves 4
Dish: 3 litre (6 pt) bowl
25g (1oz) butter
1 medium onion, coarsely chopped
700g (11/2 lb) peeled carrots, sliced
725ml (11/4 pints) vegetable stock
grated zest of 1/2 orange
90ml (6tbsp) orange juice
60ml (4tbsp) crème fraiche
salt & black pepper
15ml (1tbsp) fresh chives, cut into pieces
Fill Steam Water Tank. Place the butter and onion in a large bowl. Place on base of oven
and cook on STEAM MEDIUM for 4 mins. or until soft. Add the carrots and cook on
STEAM MEDIUM for 10 mins. and stir halfway. Add stock and orange zest and juice.
Cover and cook on MEDIUM MICROWAVE for 15 mins. or until the carrots are soft, stirring
halfway. Place in liquidiser and puree until smooth. Stir in the crème fraiche and season to
taste. Cover and cook on MEDIUM MICROWAVE for 3 mins. or until piping hot. Garnish
with fresh chives.
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Starters
81
Cream of Mushroom Soup
Serves 4
Dish: 3 litre (6pt) bowl
15g (1/2 oz) dried porcini
750ml (11/4 pt) vegetable stock
25g (1oz) butter
2 garlic cloves, crushed
60ml (4tbsp) finely chopped parsley
400g (14oz) chestnut mushrooms, roughly chopped
150 ml (5fl.oz) dry white wine
45 ml (3tbsp) double cream
salt & freshly ground black pepper
Soak mushrooms in 275ml (1/2 pint) stock for 20 mins. Strain the porcini mushrooms and
coarsely chop. Add the soaking liquid to the remaining stock. Place the butter, garlic and
parsley in bowl. Place on base of oven and cook on HIGH MICROWAVE for 1 min. Fill
Steam Water Tank. Add the chopped mushrooms and porcini to the parsley mixture. Cook
on STEAM MEDIUM for 8-10 mins. or until softened. Stir halfway. Add wine and stock.
Cover and cook on MEDIUM MICROWAVE for 15 mins. Place in liquidiser and puree until
smooth. Return puree to the bowl. Stir in cream and season to taste. Cover and cook on
MEDIUM MICROWAVE for 3 mins. or until piping hot.
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Starters
82
Sweet Potato Soup
Serves 4
Dish: 3 litre (6 pt) bowl
15ml (1tbsp) olive oil
1 medium onion, coarsely chopped
2 cloves garlic, crushed
700g (11/2 lb) sweet potatoes, peeled and chopped
1 large red pepper, deseeded and chopped
725ml (11/4 pints) vegetable stock
150ml (1/4 pt) coconut milk
salt and pepper
Fill Steam Water Tank. Place the oil, onion and garlic in a large bowl. Place on base of
oven and cook on STEAM MEDIUM for 3 mins. or until soft. Add the potato and pepper
and cook on STEAM MEDIUM for 5 mins. Add stock , cover and cook on MEDIUM
MICROWAVE for 15 mins. or until the potatoes are soft, stirring halfway. Place in liquidiser
and puree until smooth. Stir in the coconut milk and season to taste. Cover and cook on
MEDIUM MICROWAVE for 3 mins. or until piping hot.
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Starters
83
Brie & Cranberry Crostini
Serves 4
Oven Accessory: enamel shelf in upper position then wire shelf in
lower position and Pyrex® tray
1 small French baguette, cut into 8 slices
60 ml (4tbsp) cranberry sauce
175g (6oz) brie, sliced
sesame seeds
Place the slices of baguette on the enamel shelf and cook on GRILL 1 for 4-5 mins. or
until lightly toasted. Remove enamel shelf and place wire shelf in lower position. Turn the
slices over and spread each slice with cranberry sauce. Top with a slice of brie and
sprinkle with sesame seeds and place on Pyrex® tray. Cook on GRILL 1 + SIMMER
MICROWAVE for 3-4 mins. or until cheese has started to melt and sesame seeds turn
golden.
Cooking methods
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Starters
84
Garlic Mushrooms with Herbs
Serves 4
Dish: bowl
Oven Accessory: no accessory then Pyrex® tray
50g (2oz) butter
1 garlic clove, crushed
15ml (1tbsp) dried mixed herbs
salt & pepper
8 field mushrooms approx 225g (8oz)
Put butter, garlic, herbs and seasoning into a bowl. Place on base of oven and soften on
MEDIUM MICROWAVE for 20 secs. Place the mushrooms on the Pyrex® tray and spoon
butter mixture over them. Fill Steam Water Tank. Place Pyrex® tray on base of oven and
cook on STEAM MEDIUM for 8-10 minutes or until just tender.
Cooking methods
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Starters
85
Red Pepper & Mushroom Bruschetta
Serves 4
Dish: bowl
Oven Accessory: no accessory then enamel shelf in upper position
then wire shelf in upper position with Pyrex® tray.
200g (7oz) or 4-5 large flat mushrooms
10ml (2 tsp) olive oil
8 slices ciabatta
25g (1oz) softened butter beaten with 1 chopped clove of garlic
150g (5oz) jar roasted red peppers, sliced if necessary
100g (4oz) firm goat's cheese
Fill Steam Water Tank. Slice mushrooms, place in a bowl and drizzle with olive oil. Place
on base of oven and cook on STEAM MEDIUM for 5 mins. Leave to cool slightly. Spread
one side of each slice of ciabatta with garlic butter. Place the ciabatta slices on the enamel
shelf and toast on GRILL 1 for 2-2 1/2mins. Remove enamel shelf. Turn the ciabatta slices
over and place on Pyrex® tray. Layer mushrooms and pepper on top of ciabatta slices. Cut
the goat's cheese into 8 slices and put one slice on top of each stack. Place Pyrex® tray
on wire shelf and cook on GRILL 1 + SIMMER MICROWAVE for 4-5 mins.
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Starters
86
Onion & Feta Cheese Tartlets
Serves 6
Dish: 3 litre (6 pint) bowl and 2 greased baking sheets 32 x 23cm
(121/2 x 9 inches)
Oven Accessory: no accessory then enamel shelf in lower position
+ wire shelf in upper position
250g (9oz) ready made puff pastry
15 ml (1tbsp) olive oil
225g (8oz) onions peeled & sliced
25g (1oz) pine nuts
100g (4oz) feta cheese crumbled
25g (1oz) pitted black olives roughly chopped
75g (3oz) sun-dried tomatoes, roughly chopped
15g (1/2 oz) capers
salt and freshly ground black pepper
fresh oregano sprigs to garnish
Roll out the puff pastry and cut out 6 circles each 10cm (4 inches) in diameter. Chill pastry
for 30 mins. Fill Steam Water Tank. Put oil and onions into large bowl. Place on base of
oven and cook on STEAM MEDIUM for 15 mins. Cool for 5 mins. Preheat oven on
CONVECTION 230°C with shelves in position. Stir nuts, cheese, olives, sun-dried
tomatoes and capers into onion mixture. Season well. Place 3 pastry circles on each
baking sheet and prick with a fork. Divide the onion mixture among the pastry circles.
Place baking sheets on shelves and cook the tarts on CONVECTION 230°C for 15-20
mins. or until golden brown.
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Starters
87
Prawn & Salmon Filo Parcels
Serves 4
Dish: greased baking sheet 32 x 23cm (12
1/2 x 9 inches)
Oven Accessory: wire shelf in lower position
250g (9oz) tail end of salmon, boned, skinned,
and cut into bite-sized pieces.
125g (41/2 oz) cooked peeled prawns
juice of 1/2 lemon
salt & black pepper
125g (41/2 oz) filo pastry
50g (2oz) butter, melted
Combine salmon and prawns. Sprinkle with lemon juice and season to taste. Preheat the
oven empty on CONVECTION 190ºC. Cut the filo pastry into 8 squares measuring 18cm
(7 in). Brush 2 squares with the melted butter, covering the remaining squares with a damp
tea towel. Place 1/4 of the salmon & prawn mixture in the middle of one buttered filo
square. Fold 2 sides of the filo to form a rectangle. Fold one of the open ends over the
filling and the other one underneath. Place this parcel on the second buttered square and
draw up the edges and seal the parcel. Repeat steps 4-7 three more times. Place parcels
on baking sheet, brush with melted butter and place on wire shelf. Cook on CONVECTION
190ºC for 20 mins. or until crisp and golden.
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Starters
88
Serves 4-6
Dish: bowl, 600ml (1 pint) earthenware terrine or Pyrex® loaf dish
225g (8oz) streaky bacon
225g (8oz) minced pork
225g (8oz) pigs liver, chopped
1/2 tsp (3ml) rosemary
1/2 tsp (3ml) thyme
1/2 tsp (3ml) ground mace
1/2 tsp (3ml) allspice
salt & freshly milled black pepper
30ml (2tbsp) dry white wine
15g (1/2 oz) butter
2 shallots, finely chopped
1 clove garlic, crushed
1 egg, beaten
15ml (1tbsp) plain flour
Line base and sides of dish with bacon rashers, stretching each rasher slightly with a knife.
Place the minced pork, chopped liver, herbs, spices, seasoning and wine in a non metallic
bowl and marinate for 2 hours in the fridge. Place butter, shallots and garlic in bowl. Place
on base of oven and cook on HIGH MICROWAVE for 2 mins. Cool. Combine the meat
marinade with the onion mixture. Add the egg and flour and mix well. Turn into the bacon
lined dish. Smooth the top and fold over the bacon. Cover with greaseproof paper, place
on base of oven and cook on CONVECTION 160°C + WARM MICROWAVE for 35-40
mins.
Cooking method
Ingredients
Pork & Liver Terrine
Downloaded from www.Manualslib.com manuals search engine
Fish
Downloaded from www.Manualslib.com manuals search engine
Fish
90
Fish cooks very well by MICROWAVE and STEAM as it stays very
moist.
When fish is 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 (1pt)
of boiling water and 1 sliced lemon in a large bowl and cook on
SIMMER MICROWAVE 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.
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. Do not sprinkle salt onto fish
before cooking as this may make the fish dry.
Fish
Downloaded from www.Manualslib.com manuals search engine
Fish
91
Creamy Cod & Leek Chowder
Serves 4
Dish: large shallow dish and large bowl
500g (1lb 2oz) potatoes, peeled, cut into 1cm (1/2") cubes
25g (1oz) butter
2 large leeks, thickly sliced
15ml (1tbsp) plain flour
275ml (1/2 pt) tub fresh fish stock
275ml (1/2 pt) water
bay leaf
275ml (1/2 pt) milk
250g (9oz) cod fillet, cubed
10 tiger prawns, peeled
Fill Steam Water Tank. Place potatoes in a large shallow dish with 3tbsps water and cover.
Place on base of oven and cook on STEAM MEDIUM for 7 mins. Place the butter and
leeks in a large bowl. Place on the base of oven and cook on HIGH MICROWAVE for 2-3
mins. and then add the potatoes. Stir in the flour and gradually add the fish stock, water
and bay leaf. Cook on HIGH MICROWAVE power for 8-10 mins or until the potato is
tender. Stir halfway. Refill the Steam Water Tank. Cook on STEAM MEDIUM power for 7-8
mins or until the fish is cooked. Remove the bay leaf and season to taste. Serve
immediately.
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Fish
92
Steamed Mussels with Garlic
Serves 2
Dish: large rectangular dish
900g (2lb) mussels
15ml (1tbsp) olive oil
1 onion, finely chopped
2 garlic cloves, crushed
150ml (1/4 pt) dry white wine
1 bunch flat-leaf parsley, finely chopped
Scrub mussels and pull off any beards discarding any broken or open shells. Place oil,
onion and garlic in a dish. Place on base of oven and cook on HIGH MICROWAVE for 2
mins. Add wine and cook on HIGH MICROWAVE for 3 mins. Fill Steam Water Tank. Add
the mussels and cook on STEAM MEDIUM for 6-7 mins. Discard any unopened shells.
Add the parsley and stir before serving
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Fish
93
Dish: shallow dish, 1 litre (2 pt) jug
4 salmon fillets or steaks each 100-150g (4-6oz)
30ml (2tbsp) white wine
Sauce:
3 egg yolks
30 ml (2tbsp) white wine vinegar
150g (5oz) chilled, unsalted butter, cut into cubes
pepper
Place salmon in dish with wine. Place on base of oven, cover and cook on MEDIUM
MICROWAVE for 5 mins. Leave to stand and make sauce. Place egg yolks and vinegar in
a jug. Beat well. Drop cubes of butter on top. Place jug on base of oven and cook on HIGH
MICROWAVE for 30 secs. Whisk. Cook on HIGH MICROWAVE for 10 secs. Whisk again
and cook on HIGH MICROWAVE for 10 secs. Repeat 10 sec. stages until sauce is thick
and creamy. Season and serve immediately with salmon steaks or asparagus spears.
N.B. This sauce must not boil or the eggs will curdle.
Cooking method
Ingredients
Salmon with Hollandaise Sauce
Downloaded from www.Manualslib.com manuals search engine
Fish
94
Soy and Honey Steamed Salmon
Serves 4
Dish: shallow dish
Oven Accessory: trivet and Pyrex® tray
4 salmon fillets each 100-150g (4-6oz)
Marinade:
15ml (1 tbsp) honey
30ml (2tbsp) dark soy sauce
15ml (1tbsp) sherry
1 garlic clove, crushed
5ml (1tsp) fresh root ginger, grated
Mix the marinade ingredients together. Pour marinade over salmon in dish and leave to
marinate for 2-3 hrs in the fridge. Fill the Steam Water Tank. Place the salmon on the trivet
and place on the Pyrex® tray. Pour over half the marinade and cook salmon on STEAM
MEDIUM for 5 mins. Pour the remaining marinade over the salmon and continue cooking
on STEAM MEDIUM for 5-6 mins.
NOTE: For 2 fillets the marinade quantities should be halved and total cooking time on
STEAM MEDIUM should be reduced to 6-8 mins.
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Fish
95
Steamed/Grilled Salmon with
Mango Salsa
Serves 4
Dish: shallow dish
Oven Accessory: trivet and Pyrex® tray or enamel shelf in upper
position
4 salmon fillets each 100-150g (4-6oz)
Marinade:
45ml (3tbsp) white wine
1 garlic clove, crushed
5ml (1tsp) fresh root ginger, grated
Mango salsa:
2 red chillies, seeds removed, thinly sliced
100g (4oz) peeled cooked prawns
4 spring onions, thinly sliced
1 small garlic clove, finely chopped
1 ripe but firm avocado, peeled and chopped
1/2 ripe mango, peeled and chopped
1 lime, juice of
Mix the marinade ingredients together. Pour marinade over salmon in dish and leave to
marinate for 2-3 hrs in the fridge. Fill the Steam Water Tank. Mix all the salsa ingredients
together and chill in fridge. Place the salmon on the trivet and place on the Pyrex® tray.
Pour over half the marinade and cook salmon on STEAM MEDIUM for 5 mins. Pour the
remaining marinade over the salmon and continue cooking on STEAM MEDIUM for 5-6
mins. Serve salmon with the salsa.
NOTE: For 2 fillets the marinade and salsa quantities should be halved and total cooking
time on STEAM MEDIUM should be reduced to 6-8 mins.
*Alternatively the Salmon may be grilled. the Salmon may be grilled. Place salmon skin
side up on the Enamel shelf in the upper position and cook on GRILL 1 for 10 mins. Turn
halfway.
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Fish
96
Stuffed Citrus Trout
Serves 2
Oven Accessory: Pyrex® tray + wire shelf in lower position
2 trout, 250-300g (9-11oz) each
Stuffing:
4 spring onions, finely chopped
50g (2oz) button mushrooms, finely sliced
2cm (3/4”) cube fresh ginger, peeled and grated
15ml (1tbsp) soy sauce
juice of 1 lime
salt & pepper
Wash the fish and pat dry. Fill the fish cavities with the onions, mushrooms and ginger and
arrange the fish on the Pyrex® tray. Pour over the soy sauce and lime juice. Season and
marinade for one hour. Fill Steam Water Tank. Place Pyrex® tray on wire shelf and cook
on CONVECTION 200ºC + STEAM LOW for 15 mins.
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Fish
97
Sun Dried Tomato Fish Bake
Serves 2
Oven Accessory: Pyrex® tray and wire shelf in upper position
60ml (4tbsp) natural low fat yogurt
30ml (2tbsp) sun-dried tomato pesto
30ml (2tbsp) chopped fresh parsley or dill
2 x 175g (6oz) cod or haddock fillets, skinned
Mix the yoghurt, pesto and 1 tbsp of the parsley or dill and season well. Place fish fillets on
Pyrex® tray and pour over the yoghurt sauce. Place on wire shelf and cook on GRILL 2 +
MEDIUM MICROWAVE for 8-9 mins. Sprinkle the remaining parsley or dill over the dish
and serve with salad and crusty bread.
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Fish
98
Mediterranean Fish Bake
Dish: large ovenproof rectangular dish
Oven Accessory: wire shelf in lower position
juice of 1/2 lemon
100g (4oz) fresh pesto sauce
salt & pepper
4 x 175g (6oz) thick cut haddock, cod or salmon fillets
700g (1lb 8oz) waxy new potatoes (such as charlotte)
2 medium red onions
1 red pepper, seeded
1 yellow pepper, seeded
1 orange pepper, seeded
2 garlic cloves, crushed
30ml (2tbsp) extra virgin olive oil
100g (4oz) black olives, chopped (optional)
lemon wedges and crisp green salad, to serve
Mix lemon juice, pesto and seasoning together and spoon over the fish. Leave to marinade
in the fridge for 1-2 hours. Fill the Steam Water Tank. Cut vegetables into even sized
chunks and toss with the garlic and oil. Place in the ovenproof dish on the wire shelf and
cook on AUTO PROGRAM VEGETABLES ROASTED or CONVECTION 220°C + GRILL
2 + STEAM SIMMER for 30 mins. Turn halfway and refill Steam Water Tank. Scatter the
black olives over the vegetables and place the fish and marinade on top of the vegetables.
Cook on CONVECTION 220°C + GRILL 3 + LOW MICROWAVE for 20 mins. or until
cooked through.
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Fish
99
Prawn & Haddock Pie
Serves 6
Dish: large jug, shallow oval dish
Oven Accessory: no accessory then trivet and Pyrex® tray then no
accessory then wire shelf in lower position
For the sauce:
15g (1/2 oz) butter
15g (1/2 oz) flour
275ml (1/2 pint) milk
350g (12 oz) fresh haddock fillet
350g (12 oz) fresh undyed smoked haddock
100g (4 oz) prawns
salt & pepper
1tbsp chopped flat leaf parsley
For the topping:
700g (1lb 8 oz) potatoes, peeled, chopped into small chunks
450g (1lb) Swede, diced
50g (2oz) butter
Put butter in large jug, place on base of oven and cook on HIGH MICROWAVE for 30
secs. and stir in flour to make a roux. Then add the milk gradually, stirring continuously
until well combined and cook for 2 mins. on HIGH MICROWAVE. Stir and cook for a further
2 mins. on HIGH MICROWAVE stirring halfway. Season and set aside. Fill Steam Water
Tank. Place fresh and smoked haddock onto trivet and place on Pyrex® tray. Cook fish on
AUTO FRESH FISH PROGRAM or on STEAM MEDIUM for 15 mins. Flake the fish into a
shallow oval dish and scatter the prawns over. Pour over the sauce, season and sprinkle
with chopped parsley. Fill Steam Water Tank. Place potatoes in a dish with 3tbsp water.
Place on base of oven, cover and cook on AUTO STEAMED POTATO PROGRAM or on
STEAM MEDIUM for 10-12 mins until soft. Drain. Fill Steam Water Tank. Place Swede in a
dish with 3tbsp water. Cover and cook on STEAM MEDIUM for 15 mins. Mash potato with
25g (1oz) butter. Mash Swede with 25g (1oz) butter and mix in 2 tbsps of mashed potato.
Spoon alternate lines of potato and Swede over the top of the fish mixture to cover. Fluff
up with a fork. Place on wire shelf and cook on CONVECTION 230°C + GRILL 3 + LOW
MICROWAVE for 18-20 mins.
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Fish
100
Serves 4
Dish: shallow oval dish, large bowl
Oven Accessory: trivet + Pyrex® tray then no accessory then wire
shelf in lower position
450g (1lb) white fish
50g (2oz) butter
50g (2oz) flour
450 ml (3/4 pt) milk
275 ml (1/2 pt) white wine
450g (1lb) mixed seafood
6 gherkins, diced
15ml (1tbsp) fresh parsley
10ml (2tsp) dill
salt and pepper
Rosti topping:
900g (2 lb) potatoes
15 ml (1tbsp) capers
50g (2oz) butter, melted
50g (2oz) cheddar cheese, grated
Fill the Steam Water Tank. Place the white fish onto the trivet and place on Pyrex® tray.
Cook on AUTO FRESH FISH PROGRAM or on STEAM MEDIUM for 10 mins. Skin, bone
and flake the fish. Refill the Steam Water Tank. Place potatoes in a large shallow dish with
3 tbsps water and cover. Place on base of oven and par-boil on STEAM MEDIUM for 10
mins. and then allow to cool slightly. Put butter in a large bowl. Place on base of oven and
cook on HIGH MICROWAVE for 1 min. and then stir in flour to make a roux. Mix in the milk
and wine gradually, stirring continuously until well combined and cook on HIGH
MICROWAVE for 3 mins. Stir and cook for a further 2-3 mins. on HIGH MICROWAVE
stirring halfway. Mix in the fish, mixed seafood, gherkins and herbs. Season and pour into
the dish. Grate the potatoes and mix in the capers, melted butter and grated cheese. Pile
onto fish sauce without pressing firmly to keep the grated form. Place on wire shelf and
cook on CONVECTION 220°C + SIMMER MICROWAVE for 30-35 mins. or until piping hot
and golden.
Cooking method
Ingredients
Special Occasion Fish Pie
Downloaded from www.Manualslib.com manuals search engine
Fish
101
Mixed Seafood Gratin
Serves 4
Dish: 24 cm (9") round gratin dish
Oven Accessory: no accesory then wire shelf in lower position
50g (2oz) onion
2 garlic cloves
50g (2oz) butter
25g (1oz) plain flour
100 ml (4fl.oz) white wine
100 ml (4fl.oz) milk
150 ml (1/4 pt) single cream
100g (4oz) Emmental cheese
450g (1lb) mixed cooked seafood
salt & pepper to season
100g (4oz) Tortilla chips
100g (4oz) breadcrumbs
Fill the Steam Water Tank. Chop the onion and garlic and put in dish with butter. Place on
base of oven and cook on STEAM MEDIUM for 3 mins. Add the flour and pour in the wine
and milk gradually. Stir well. Cook on HIGH MICROWAVE for 2 mins, stirring halfway. Add
the cream and cheese and cook on HIGH MICROWAVE for 2 mins. Add the seafood to the
sauce and mix well. Season to taste. Top with the crushed tortilla chips and breadcrumbs.
Place on wire shelf and cook on CONVECTION 230°C + GRILL 3 + LOW MICROWAVE
for 15 mins or until crisp and piping hot.
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Downloaded from www.Manualslib.com manuals search engine
Meat & Poultry
Downloaded from www.Manualslib.com manuals search engine
Meat & Poultry
104
Defrosted joints
Defrosted joints of meat must be allowed to STAND for up to an hour
before cooking to ensure the centre is fully defrosted.
Fa t
Large amounts of fat absorb microwave energy and can cause the meat
next to it to overcook. Always choose meat that isn't excessively fatty.
Standing time
Meat and poultry joints require a minimum of 15 mins. STANDING TIME.
Roast meat is always easier to carve after STANDING and the meat will
continue to cook during the STAND TIME.
Tur ning
Joints and poultry should be turned over halfway through cooking.
Roasting bags
Roasting bags are useful when split up one side to tent a joint for
roasting by microwave and time. Do not use the metal twists supplied
when operating with microwave.
Meat & Poultry
Downloaded from www.Manualslib.com manuals search engine
Meat & Poultry
105
Chicken Casserole
Serves 4
Dish: 3 litre (6 pt) large casserole with lid
4 x 225g (8oz) boneless skinless chicken breasts, cut into small
chunks
50g (2oz) plain flour
15ml (1tbsp) oil
15g (1/2 oz) butter
1 garlic clove, crushed
4 shallots, chopped
150g (5oz) mushrooms, sliced
15ml (1tbsp) Dijon mustard
200 ml (7 fl.oz) hot chicken or vegetable stock
200 ml (7 fl.oz) dry white wine
225g (8oz) baby new potatoes, halved
225g (8oz) baby carrots
100g (4oz) asparagus tips
100g (4oz) shelled, fresh or frozen broad beans
45ml (3tbsp) double cream
30ml (2tbsp) mixed fresh parsley and tarragon, chopped
crusty bread, to serve
Coat chicken with flour and place in fridge. Place oil, butter, garlic, shallots and mushrooms
into casserole. Place on base of oven and cook on HIGH MICROWAVE for 3 mins. Stir in
Dijon mustard and add chicken. Then stir in stock and wine. Add potatoes and carrots.
Cover casserole, place on base of oven and cook on CONVECTION 160°C + WARM
MICROWAVE for 1 hr stirring halfway. Stir in asparagus, broad beans and cream and cook
on CONVECTION 160°C + WARM MICROWAVE for a further 10-15mins. Stir in herbs and
serve with crusty bread.
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Meat & Poultry
106
Coq Au Vin
Serves 4
Dish: 3 litre (6 pt) large casserole with lid
100g (4oz) streaky bacon
5ml (1tsp) mixed herbs
1 clove garlic, crushed
4 chicken portions approx. 1.2 kg (2 1/2lb) in weight, skin removed
salt and pepper
100g (4oz) button mushrooms
450g (1lb) whole shallots
30ml (2tbsp) brandy
275ml (1/2 pt) red wine
150ml (1/4 pt) chicken stock
cornflour to thicken
parsley, chopped
Place bacon, herbs and garlic in casserole. Place on base of oven and cook on HIGH
MICROWAVE for 2 mins. Place remaining ingredients in casserole dish and cover. Place
on base and cook on CONVECTION 160°C + WARM MICROWAVE for 1hr 10 mins. or
until cooked through. Skim off any excess fat. Thicken using a little cornflour mixed with
water. Serve sprinkled with chopped parsley.
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Meat & Poultry
107
Chicken Broth
Serves 4
Dish: 3 litre (6pt) large casserole with lid
1 medium onion, finely chopped
450g (1lb) chicken breast skinless and boneless
725ml (11/4 pts) chicken stock
150g (5oz) pearl barley
3ml (1/2 tsp) season all (optional)
450g (1lb) carrots
Dumplings
175g (6oz) self raising flour
75g (3oz) suet
pinch of salt
150ml (1/4 pt) water
Fill Steam Water Tank. Place onion and chicken in casserole. Place on base of oven and
cook on STEAM SIMMER for 10 mins stirring halfway. Add stock, pearl barley, season all
and carrots. Cover, place on base and cook on CONVECTION 160ºC+WARM
MICROWAVE for 50 mins. Stir halfway. Whilst cooking make the dumplings by mixing all
the ingredients together. Place dumplings around the edge of the casserole and cook on
CONVECTION 160ºC + WARM MICROWAVE for 15 mins or until dumplings are cooked
through.
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Meat & Poultry
108
Marinated Steamed Chicken
Serves 4
Dish: shallow dish
Oven Accessory: trivet and Pyrex® tray
4 x chicken breasts 600g (1lb 5oz), boneless and skinless
Suggested Marinades:
Ginger and Soy
10ml (2tsp) sesame oil
30ml (2tbsp) light soy sauce
15ml (1tbsp) white wine
1 garlic clove, crushed
5ml (1tsp) fresh root ginger, grated
Lemon and Honey
2 lemons, juice and zest
30ml (2tbsp) honey
1 garlic clove, crushed
Mix the selected marinade ingredients together. Pour marinade over chicken in dish and
leave to marinate for 2-3 hrs in the fridge. Fill the Steam Water Tank. Place the chicken on
the trivet and place on the Pyrex® tray. Pour over half the marinade and cook chicken on
STEAM LOW for 7 mins. Refill the Steam Water Tank. Pour the remaining marinade over
the chicken and continue cooking on STEAM LOW for 8-10 mins.
NOTE: For 2 chicken breasts 300g (10oz) the marinade quantities should be halved and
total cooking time on STEAM LOW should be reduced to 10 mins.
Cooking method
Ingredients
Lemon and Thyme
1 lemon, juice and zest
45ml (3tbsp) white wine
thyme, 4-5 sprigs
Sesame and Honey
30ml (2tbsp) honey
15ml (1tbsp) dark soy sauce
25g (1oz) toasted sesame seeds
Downloaded from www.Manualslib.com manuals search engine
Meat & Poultry
109
Layered Chicken Puff
Serves 4-6
Dish: shallow dish and greased baking tray
Oven Accessory: trivet and Pyrex® tray then wire shelf in lower
position
600g (1lb 5oz) boneless skinless chicken breasts
30ml (2tbsp) lemon juice
5ml (1tsp) fresh thyme
salt and pepper
200g (7oz) jar of red peppers, drained
150g (5oz) ripe brie
350g (12oz) ready made puff pastry
1 egg, beaten to glaze
25g (1oz) freshly grated parmesan
Slice the chicken breasts into strips and place between plastic film and flatten using a
rolling pin. Put chicken into dish with lemon juice, thyme and seasoning. Allow to marinate
for 2-3 hours in the fridge. Fill Steam Water Tank. Place chicken on trivet and cook on
STEAM LOW for 15 mins or until cooked through. Remove chicken and allow to cool
slightly. Roll out pastry to a 28 x 36cm (11” x 14”) rectangle. Place 1/2 of the chicken on the
centre third of the pastry. Cover with 1/2 of the peppers, then all of the brie then the rest of
the peppers and finally the remaining chicken. Brush the edges of the pastry with beaten
egg and draw up the two longer sides together over the filling and press the edges firmly
together to seal. Flute the edges. Pre-heat the oven on CONVECTION 200°C. Transfer the
pastry onto the baking tray and brush with beaten egg. Sprinkle with parmesan cheese.
Place on wire shelf and cook on CONVECTION 200°C for 30-35 mins until the pastry is
crisp and golden.
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Meat & Poultry
110
Cheesy Chicken Breasts
Serves 4
Oven Accessory: Pyrex® tray + wire shelf in lower position
100g (4oz) ciabatta breadcrumbs
75g (3oz) gruyere cheese, grated
salt and pepper
4 x 150g (5oz) chicken breast fillets, boneless and skinless
50g (2oz) garlic mayonnaise
Mix the breadcrumbs with the cheese and season well. Dip each chicken breast in the
garlic mayonnaise and then the crumbs until coated. Place on the Pyrex® tray on the wire
shelf and cook on CONVECTION 240°C + GRILL 3 + SIMMER MICROWAVE for 20-25
mins. Slice the chicken and serve.
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Meat & Poultry
111
Creamy Chicken Gratin
Serves 4
Dish: large bowl, rectangular dish
Oven Accessory: no accessory then wire shelf in lower position
350g (12oz) leeks, trimmed
25g (1oz) butter
25g (1oz) plain flour
275 ml (1/2 pt) milk
225g (8oz) cooked chicken, chopped
100g (4oz) ham, chopped
150g (5oz) gruyere cheese, grated
Salt and pepper
Fill the Steam Water Tank. Slice the leeks and place in a large bowl with the butter. Place
on base of oven and cook on STEAM MEDIUM for 6 mins. or until softened. Add the flour
and mix well. Stir in the milk and heat on HIGH MICROWAVE for 4-5 mins. or until
thickened stirring halfway. Add the chicken, ham and cheese then season and mix well.
Pour into the dish. Place on wire shelf and cook on CONVECTION 230°C + GRILL 3 +
LOW MICROWAVE for 15-20 mins or until piping hot and golden.
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Meat & Poultry
112
Chicken Satay
Serves 4-6
Dish: bowl
Oven Accessory: no accessory then trivet and Pyrex® tray
100ml (4fl.oz) coconut milk
45ml (3tbsp) lemon juice
30ml (2tbsp) soy sauce
2 garlic cloves, crushed
5ml (1tsp) ground turmeric
5ml (1tsp) five-spice powder
5ml (1tsp) coriander seeds
5ml (1tsp) cumin seeds
600g (1lb 5oz) boneless skinless chicken breasts
90ml (6tbsp) crunchy peanut butter
50g (2oz) creamed coconut
Mix together coconut milk, 30 ml (2tbsp) lemon juice and 15ml (1tbsp) soy sauce, garlic,
turmeric, five spice, coriander and cumin. Pour over the chicken and leave to marinate in
the fridge for 2-3 hours or overnight. For the serving sauce: Mix the peanut butter and
creamed coconut with 15 ml (1tbsp) of the lemon juice, 15ml (1tbsp) of the soy sauce, and
300 ml (1/2 pt) water. Place on base of oven and cook on HIGH MICROWAVE for 5 mins.
or until the sauce boils and thickens, stirring frequently. Turn into a serving bowl. Fill the
Steam Water Tank. Place the chicken on the trivet on the Pyrex® tray and pour over the
marinade. Cook on STEAM LOW for 15-17mins. Refill the Steam Water Tank halfway
through cooking. Serve with sauce for dipping.
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Meat & Poultry
113
Serves 4
Dish: 3 litre (6pt) large casserole with lid
3 cardamom pods
1/2 cinnamon stick
3ml (1/2 tsp) cumin seeds
5ml (1tsp) garam masala
5ml (1tsp) chilli flakes
2.5cm (1”) fresh root ginger
1 garlic clove, crushed
25g (1oz) ground almonds
45ml (3tbsp) natural yoghurt
600g (1lb5oz) skinless chicken breast, cut into chunks
15ml (1tbsp) olive oil
2 onions, finely chopped
150ml (1/4 pt) single cream
30ml (2tbsp) coriander, chopped
Place the cardamom, cinnamon, cumin, garam masala, chilli, ginger, garlic, almonds and
yoghurt into a non metallic bowl. Add chicken and stir well. Leave to marinate in the fridge
for 2-3 hours. Place oil and onions in casserole. Place on base of oven and cook on HIGH
MICROWAVE for 2 mins. Fill Steam Water Tank. Stir chicken into onions. Place casserole
on base and cook on STEAM SIMMER for 25-30 mins. Stir halfway and refill Steam Water
Tank. Stir in cream and coriander and cook on MEDIUM MICROWAVE for 3 mins. or until
hot.
Cooking method
Ingredients
Chicken Pasanda
Downloaded from www.Manualslib.com manuals search engine
Meat & Poultry
114
Serves 4
Dish: 1.5 litre (3 pt) casserole dish with lid
1 onion, chopped
1 clove garlic, crushed
5 ml (1tsp) oil
400g (14oz) can chopped tomatoes
150ml (1/4 pt) red wine
30 ml (2tbsp) tomato puree
5 ml (1tsp) mixed herbs
500g (1lb 2oz) mince
salt and pepper
Fill Steam Water Tank. Place onion, garlic and oil in casserole. Place on base of oven and
cook on STEAM MEDIUM for 3 mins. Place all other ingredients in casserole. Stir well.
Cover, cook on HIGH MICROWAVE for 10 mins. then MEDIUM MICROWAVE for 15-20
mins. or until cooked.
Variation: Chilli Con Carne
Add 400g (14oz) can red kidney beans drained, 5-10 ml (1-2tsp) chilli powder and 1 diced
green pepper with the onion garlic and oil.
Cooking method
Ingredients
Savoury Mince
Downloaded from www.Manualslib.com manuals search engine
Meat & Poultry
115
Serves 4
Dish: large rectangular dish
Oven Accessory: wire shelf in lower position
1 quantity of Savoury Mince see page 36
double quantity of White Pouring Sauce see page 99
100g (4oz) grated cheese
5ml (1tsp) mustard
salt & pepper
12 sheets pre-cooked lasagne (or sufficient for 3 layers)
50g (2oz) Parmesan cheese
Add cheese, mustard and seasoning to the hot white sauce. Cover the base of the dish
with a layer of cheese sauce, then a layer of lasagne, then a layer of hot meat mixture.
Continue with a layer of lasagne then meat, ending with a layer of cheese sauce.
Sprinkle Parmesan cheese over the top. Place on wire shelf and cook on CONVECTION
190°C + SIMMER MICROWAVE for 20-25 mins.
Cooking method
Ingredients
Lasagne
Downloaded from www.Manualslib.com manuals search engine
Meat & Poultry
116
Serves 4
Dish: shallow dish, large rectangular dish
Oven Accessory: no accessory then wire shelf in lower position
700g (11/2lb) potatoes, cubed
30ml (2tbsp) milk
1 medium onion, chopped
2 carrots, chopped
25g (1oz) butter
350g (12oz) cold cooked beef or lamb, minced
275ml (1/2 pt) hot beef stock
3ml (1/2 tsp) Worcestershire sauce
15ml (1tbsp) gravy thickening
5ml (1tsp) tomato puree
salt & pepper
25g (1oz) cheese
Fill the Steam Water Tank. Place potatoes in a dish with 3tbsp water. Cover, place on base
of oven and cook on AUTO STEAMED POTATO PROGRAM or on STEAM MEDIUM for
10-12 mins until soft. Drain and mash well with the milk. Refill Steam Water Tank. Place
onion, carrots and butter into dish. Place on base of oven and cook on STEAM MEDIUM
for 5 mins. or until soft. Add minced meat to vegetables. Then add stock, Worcestershire
sauce, gravy thickening and tomato puree and season to taste. Spread potato on top of the
meat, using a fork to make a pattern on top. Sprinkle with cheese. Place dish on wire shelf
and cook on CONVECTION 190°C + WARM MICROWAVE for approximately 25-30 mins.
or until top is crisp and golden.
Cooking method
Ingredients
Shepherd’s Pie
Downloaded from www.Manualslib.com manuals search engine
Meat & Poultry
117
Serves 4
Dish: 1.5 litre (3 pt) casserole dish with lid
Oven Accessory: enamel shelf in lower position then no accessory
then Pyrex® tray + wire shelf in lower position.
2 large aubergines
1 garlic clove, crushed
1 medium onion, chopped
250g (9oz) minced beef
400g (14oz) tin chopped tomatoes
25g (1oz) pitted black olives, chopped
2tsp dried oregano
2tbsp tomato puree
100g (4oz) sliced crusty bread
50g (2oz) parmesan freshly grated
Preheat oven on CONVECTION 220°C. Place the whole aubergines on the enamel shelf
and cook on CONVECTION 220°C for 15 mins. or until soft. Remove from oven and cool.
Cut the aubergines in half horizontally, leaving the stalks attached. Scoop out the flesh and
chop finely. Fill Steam Water Tank. Place garlic and onion in dish. Place on base of oven
and cook on STEAM MEDIUM for 3 mins. Add beef, tomatoes, aubergine flesh, olives,
oregano, and tomato puree. Cover and cook on HIGH MICROWAVE for 12 mins. Use the
bread to make breadcrumbs. Mix 40g (11/2 oz) of the parmesan with the breadcrumbs and
add to beef mixture. Fill the aubergine skins with the filling. Place aubergines on Pyrex®
tray and sprinkle with the remaining parmesan. Place tray on wire shelf and cook on
CONVECTION 220°C + GRILL 1 + WARM MICROWAVE for 20 mins.
Cooking method
Ingredients
Stuffed Aubergines
Downloaded from www.Manualslib.com manuals search engine
Meat & Poultry
118
Belgian Beef Casserole
Serves 4
Dish: 3 litre (6pt) large casserole with lid
Coat the beef in the seasoned flour and place in casserole. Add the remaining casserole
ingredients. Cover with lid, place on base of oven and cook on CONVECTION 160°C +
WARM MICROWAVE for 11/4 - 11/2 hrs.
Cooking method
Ingredients
700g (11/2 lb) braising steak, cubed
50g (2oz) seasoned flour
2 large onions, sliced thinly
1 clove garlic, crushed
575ml (1 pint) cream stout
15g (1/2 oz) brown sugar
15 ml (1tbsp) wine vinegar
5 ml (1tsp) mixed herbs
Downloaded from www.Manualslib.com manuals search engine
Meat & Poultry
119
Serves 4
Dish: large bowl, greased baking sheet
Oven Accessory: no accessory then enamel shelf in lower position
then wire shelf in lower position
Filling:
15g (1/2 oz) dried porcini mushrooms
15g (1/2 oz) butter
225g (8oz) mushrooms
1 large onion, peeled and finely chopped
150ml (1/4 pt) red wine
4 fillet steaks, roughly 150g (6oz) each
375g (11oz) puff pastry
15ml (1tbsp) brandy
1 large egg, beaten
salt & pepper
Soak porcini mushrooms in boiling water for 20 mins. Drain and finely chop. Fill the Steam
Water Tank. Put the butter, all the mushrooms and onions in a bowl. Place on base of oven
and cook on HIGH MICROWAVE for 3 mins. Add wine to the mushroom mixture and cook
on HIGH MICROWAVE for 7-8 mins. Preheat oven on CONVECTION 220°C. Place the
fillets on the enamel shelf and cook on CONVECTION 220°C for 20 mins. Allow to cool.
Cut the pastry into 4 pieces and roll each piece out to a 15cm x 15cm (7 in.) square and
brush with beaten egg. Place a 1/4 of the mushroom mixture into the centre of each pastry
square and place a fillet on top. Season. Bring the corners of the pastry to the centre and
place on the baking sheet. Brush with beaten egg. Place on wire shelf and cook on
CONVECTION 220°C for 15 mins for medium rare, 20 mins for medium and 25 mins for
well done.
Cooking method
Ingredients
Mini Boeuf En Croute
Downloaded from www.Manualslib.com manuals search engine
Meat & Poultry
120
Serves 4
Dish: 1.5 litre (3 pt) casserole with lid + 1.2 litre (2 pt) pudding
basin
Filling:
450g (1 lb) braising steak, cubed
25g (1oz) seasoned flour
150g (5oz) mushrooms, sliced
1 onion, chopped
1 clove garlic, crushed
5ml (1tsp) thyme
275ml (1/2 pt) hot beef stock
275ml (1/2 pt) cream stout
Pudding:
175g (6oz) self-raising flour
pinch salt
75g (3oz) suet
cold water to mix
15 ml (1tbsp) cornflour
Coat the steak in seasoned flour and add to casserole with the mushrooms, onion and
stock. Cover, place on base of oven and cook on CONVECTION 160°C + WARM
MICROWAVE for 1hr 15 mins. Mix flour, salt and suet together. Mix to a firm dough with
cold water. Roll out 3/4 of the pastry to line basin. Remove meat with a slotted spoon and fill
basin. Mix cornflour with water and stir into the gravy. Place on base of oven and cook on
HIGH MICROWAVE for 2 mins. stirring once, or until gravy has thickened. Pour 60 ml
(4tbsp) of gravy over the meat and reserve the rest for serving. Roll remaining pastry to form
a lid, moisten the edges and seal over the top of the meat. Fill Steam Water Tank. Place on
base of oven and cook on STEAM MEDIUM for 10-12 mins. or until pastry looks dry.
Cooking method
Ingredients
Steak & Mushroom Pudding
Downloaded from www.Manualslib.com manuals search engine
Meat & Poultry
121
Serves 4
Dish: 3 litre (6pt) large casserole with lid
675g (11/2 lb) braising steak, cubed
50g (2oz) seasoned flour
1 large onion
1 red pepper, deseeded and chopped
400g (14oz) canned, chopped tomatoes
175g (6oz) mushrooms
600 ml (1 pt) hot beef stock
45 ml (3tbsp) tomato puree
30 ml (2tbsp) paprika
5 ml (1tsp) sugar
60 ml (4tbsp) soured cream
Toss meat in the flour. Combine all ingredients except the soured cream in casserole dish.
Cover, place on base of oven and cook on CONVECTION 160°C + WARM MICROWAVE
for 1hr 30 mins, or until the meat is tender. Remove from oven and immediately stir in the
soured cream.
Cooking method
Ingredients
Hungarian Goulash
Downloaded from www.Manualslib.com manuals search engine
Meat & Poultry
122
Serves 4
Dish: 3 litre (6pt) casserole with lid
450g (1lb) lamb fillet, cut into slices
50g (2oz) plain flour
salt & pepper
2.5ml (1/2 tsp) thyme
1 medium onion, thinly sliced
250g (9oz) carrots, sliced
450g (1lb) potatoes, thinly sliced
575ml (1 pint) stock
Coat the pieces of lamb in seasoned thyme flour and place in casserole dish. Layer the
onions and carrots then the potatoes on top. Pour in the stock. Cover, place on base of
oven and cook on CONVECTION 160°C + WARM MICROWAVE for 1 hour 30 mins.
Cooking method
Ingredients
Lamb Hotpot
Downloaded from www.Manualslib.com manuals search engine
Meat & Poultry
123
Serves 4
Dish: 3 litre (6pt) large casserole with lid
700g (1lb 8oz) lamb fillet, cut into chunks
2 onions, chopped
1 red chilli
2 cloves garlic, crushed
1 sprig rosemary
275ml (1/2 pt) white wine
400g can chopped tomatoes
45ml (3tbsp) Sliced Black Olives
100g (4oz) linguine, broken into small pieces
150g (5oz) feta cheese
15g (1/2 oz) fresh mint
Fill the Steam Water Tank. Place the lamb and onion in casserole. Place on base of oven
and cook on STEAM LOW for 10 mins. Split the chilli along its length leaving the top intact,
- this adds flavour to the stew without too much heat. Stir the chilli, garlic, rosemary, wine
and tomatoes into the lamb. Cook on CONVECTION 160°C + WARM MICROWAVE for 1
hr stirring halfway. Stir in the black olives and linguine and continue to cook on
CONVECTION 160°C + WARM MICROWAVE for a further 15 mins or until the linguine is
cooked. Remove the chilli and rosemary, and discard. Stir in feta cheese and mint before
serving.
Cooking method
Ingredients
Greek Lamb Stew
Downloaded from www.Manualslib.com manuals search engine
Meat & Poultry
124
Serves 4
Dish: 1.5 litre (3pt) casserole with lid
50g (2oz) creamed coconut
275ml (1/2 pt) boiling water
500g (1lb 2oz) lamb fillet, cut into strips about 4cm (1 1/2”) long
2 garlic cloves
10ml (2tsp) ginger, finely grated
30ml (2tbsp) Thai green curry paste
1 lime, grated rind and juice
30ml (2tbsp) fresh coriander
Mix the coconut with the boiling water. Mix all the remaining ingredients except the
coriander with the lamb and leave to marinade in the fridge for 30 mins. Combine the
coconut and the lamb mixture and stir well. Cover, place on base of oven and cook on
CONVECTION 160°C + WARM MICROWAVE for 55-60 mins stirring halfway.
Cooking method
Ingredients
Thai Lamb Curry
Downloaded from www.Manualslib.com manuals search engine
Meat & Poultry
125
Serves 4
Dish: 3 litre (6pt) large casserole with lid
15 ml (1tbsp) oil
1 large onion, sliced
3 cloves garlic, crushed
10 ml (2tsp) ground coriander
3ml (1/2 tsp) chilli powder, ground cardamom, ground cloves
15ml (1tbsp) garam masala
15ml (1tbsp) ground turmeric
5ml (1tsp) ground cumin
25g (1oz) flour
15 ml (1tbsp) tomato puree
450g (1lb) shoulder of lamb, cubed
juice of 1 lemon
5 ml (1tsp) sugar
25g (1oz) sultanas
pinch of salt
450 ml (3/4 pt) hot stock
Fill Steam Water Tank. Place the oil, onion and garlic in casserole dish. Place on base of
oven and cook on STEAM MEDIUM for 3 mins. Blend in all the spices and stir in the flour
and tomato puree. Add all other ingredients and blend in hot stock. Cover and cook on
CONVECTION 160°C + WARM MICROWAVE for 1hr-1hr 30 mins. or until meat is tender.
Serve with boiled rice and lemon or lime wedges and poppadoms.
Cooking method
Ingredients
Madras Curry
Downloaded from www.Manualslib.com manuals search engine
Meat & Poultry
126
Serves 6
Dish: 3 litre (6 pt) large casserole with lid
10ml (3/4 tbsp) ground ginger
3ml (1/2 tsp) coarsely ground black pepper
8ml (11/2 tsp) ground cinnamon
10ml (3/4 tbsp) turmeric
15 ml (1tbsp) paprika
3ml (1/2 tsp) chilli powder/flakes
800g (1lb12oz) cubed boneless lamb
30ml (2tbsp) oil
300g (11oz) onions, chopped
2 crushed garlic cloves
3ml (1/2 tsp) salt
150g (5oz) sliced carrots
150g (5oz) ready to eat dried apricots, chopped
40g (11/2 oz) sultanas or seedless raisins
65g (21/2 oz) toasted flaked almonds
10ml (3/4 tbsp) honey
150 ml (1/4 pint) tomato juice
400g (14oz) can chopped tomatoes
275ml (1/2 pint) vegetable stock
Put spices into bowl and mix well. Add lamb and evenly coat with spices. Fill Steam Water
Tank. Place oil, onions and garlic in casserole. Place on base of oven and cook on STEAM
MEDIUM for 5 mins. Add lamb mixture and mix thoroughly. Stir in remaining ingredients
and cover. Cook on CONVECTION 160°C + WARM MICROWAVE for 1-1 1/4 hours or until
tender, stir halfway.
Cooking method
Ingredients
Spicy Lamb Tagine
Downloaded from www.Manualslib.com manuals search engine
Meat & Poultry
127
Moussaka
Serves 4
Dish: bowl, 1.5 litre (3pt) casserole with lid, large shallow rectangu-
lar or oval dish
Oven Accessory: no accessory then wire shelf in lower position
1 large aubergine, sliced
salt
5ml (1tsp) oil
2 cloves garlic, crushed
1 medium onion, chopped
350g (12oz) fresh lamb mince
400g (14oz) can tomatoes
30 ml (2tbsp) tomato puree
salt & pepper
Topping:
2 eggs
150 ml (1/4 pt) single cream
100g (4oz) cheddar cheese, grated
25g (1oz) Parmesan cheese, grated
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. Fill Steam Water Tank.
Place oil, garlic and onion in a bowl. Place on base of oven and cook on STEAM MEDIUM
for 2 mins. Add lamb, tomatoes and puree and mix well. Cover and cook on HIGH
MICROWAVE for 10 mins. Fill Steam Water Tank. Place aubergine in a dish with 3tbsp
water. Cover, place on base of oven and cook on STEAM MEDIUM for 4 mins. Whisk
eggs, cream and cheddar together. Arrange 1/2 the aubergine slices in the base of dish
and spoon over 1/2 the lamb mixture and repeat process again. Spread the cheese mixture
over the top and sprinkle with Parmesan cheese. Place on wire shelf and cook on
CONVECTION 190°C + SIMMER MICROWAVE for 15-20 mins. or until topping is puffed
and golden.
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Meat & Poultry
128
Serves 4
Dish: 3 litre (6pt) large casserole with lid
Oven Accessory: no accessory then enamel shelf in lower position
900g (2 lb) unsmoked gammon joint, cold water to cover
300 ml (1/2 pt) white wine (optional)
1 onion, peeled
4 whole cloves
10 peppercorns
45 ml (3tbsp) honey
30 ml (2tbsp) orange juice
15g (1/2 oz) Demerara sugar
15 ml (1tbsp) Dijon mustard
12 whole cloves
Place gammon in a large casserole dish. Add onion stuck with cloves and peppercorns.
Place on base of oven and cook on HIGH MICROWAVE for 15 mins. then MEDIUM
MICROWAVE for 15-20 mins. per 450g (1lb), or until cooked. Drain. Mix together the
honey, juice, sugar and mustard. Cook on HIGH MICROWAVE for 1 min. Leave to cool.
Remove the gammon rind. Score the fat in a lattice pattern and stud with cloves. Brush
over half of the glaze.
Preheat oven on CONVECTION 180°C + GRILL 1. Place gammon on enamel shelf and
cook on CONVECTION 180°C + GRILL 1 for 10-15 mins until golden spreading over the
remaining glaze halfway through cooking time.
Cooking method
Ingredients
Glazed gammon
Downloaded from www.Manualslib.com manuals search engine
Meat & Poultry
129
Sweet & Sour Pork
Serves 4
Dish: bowl, 3 litre (6pt) large casserole with lid
450g (1lb) pork fillet, diced
For sauce:
15ml (1tbsp) olive oil
1 carrot, cut into matchsticks
1 spring onion, thinly sliced
1 pepper, deseeded and cut into strips
225g (8oz) can pineapple chunks, drained but reserve juice
15g (1/2 oz) soft brown sugar
10ml (2tsp) cornflour
10ml (2tsp) cider vinegar
15ml (1tbsp) soy sauce
10ml (2tsp) tomato ketchup
Fill the Steam Water Tank. Place oil, carrot, onion and pepper in a bowl. Place on base of
oven and cook on STEAM MEDIUM for 5 mins. Place pork in dish and cook on STEAM
LOW for 10 mins. Mix the reserved juice with the remaining ingredients except pineapple.
Place on base of oven, cover and cook on HIGH MICROWAVE for 3 mins or until clear
and thickened stirring halfway. Mix together the pork, vegetables, and sauce and stir in the
pineapple mixing well and cook on MEDIUM MICROWAVE for 5 mins.
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Meat & Poultry
130
Serves 4
Dish: 20 x 25 cm (8 x 10 inch) rectangular dish, large bowl
Oven Accessory: no accessory then Pyrex® tray + wire shelf in
lower position.
1 kg (2lb 2oz) pork spare ribs
275 ml (1/2 pt) water
For the glaze:
150g (5oz) orange marmalade preferably shred less or fine shred
2 tbsp dark muscovado sugar
100ml (4 fl.oz) fresh orange juice
5cm (2 inch) piece fresh root ginger, peeled and coarsely grated
75ml (5 tbsp) tomato ketchup
2 tbsp white wine vinegar
Fill Steam Water Tank. Place the ribs in a single layer in dish with the water. Place on base
of oven and cook on STEAM MEDIUM for 10 mins. Drain. Meanwhile, mix together all the
ingredients for the glaze in a large bowl. Place on base of oven and cook on HIGH power
for 3-4 mins. Dip each rib in the sauce ensuring they are well coated. Place ribs on Pyrex®
tray and pour over remaining sauce. Place tray on shelf and cook on Combination:
TURBO-BAKE 230°C + GRILL 3 + LOW power for 20 mins. Turn halfway and baste.
Cooking method
Ingredients
Sticky Ribs
Downloaded from www.Manualslib.com manuals search engine
Meat & Poultry
131
Pork with Herby Dumplings
Serves 4
Dish: 3 litre (6 pt) large casserole with lid
30 ml (2tbsp) oil
1 medium onion, chopped
1 green pepper, deseeded and chopped
225g (8oz) carrots, sliced
450g (1lb) lean pork, cubed
30 ml (2tbsp) seasoned flour
5 ml (1tsp) ground bay leaves
5 ml (1tsp) dried sage
salt & pepper
275 ml (1/2 pt) dry cider
Dumplings:
175g (6oz) self raising flour
75g (3oz) suet
pinch of salt
5 ml (1tsp) mustard powder
15 ml (1tbsp) fresh parsley, chopped
150 ml (1/4 pt) cold water
Fill Steam Water Tank. Place oil, onion, green pepper and carrots in casserole. Place on
base of oven and cook on STEAM MEDIUM for 5 mins. Toss pork in seasoned flour and
add to onion mixture. Stir in all other ingredients. Place on base of oven and cook on
CONVECTION 160°C + WARM MICROWAVE for 1hr or until pork is tender. 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. When pork is cooked, uncover
and place dumplings around the edge of dish. Cook uncovered on CONVECTION 160°C +
WARM MICROWAVE for 15 mins. or until dumplings are cooked through.
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Meat & Poultry
132
Serves 4
Dish: 27 x 22 cm (101/2" x 81/2”) oblong tin
Oven Accessory: enamel shelf in lower position
150g (5oz) plain flour
3 ml (1/2 tsp) salt
2 eggs
150 ml (3/4 pt) milk
150 ml (3/4 pt) water
15-30 ml (1-2tbsp) oil
450g (1lb) sausages
Preheat oven on CONVECTION 220°C. Sift flour and salt in a bowl. Add eggs and half the
liquid. Beat until smooth and gradually stir in remaining liquid. Put oil and sausages in tin
and place on enamel shelf. Cook on CONVECTION 220°C for 15 mins. Pour in the batter
and cook on CONVECTION 220°C for a further 30-35 mins. or until the batter is well risen
and golden brown.
Cooking method
Ingredients
Toad In The Hole
Downloaded from www.Manualslib.com manuals search engine
Meat & Poultry
133
Serves 4
Dish: 3 litre (6 pt) large casserole with lid
700g (11/2 lb) pork fillet, sliced
25g (1oz) plain flour
salt & pepper
15ml (1tbsp) paprika
1 onion, chopped
250ml (9fl.oz) stock
60ml (4tbsp) sherry
150g (5oz) mushrooms, sliced
150ml (1/4 pt) soured cream
Fill the Steam Water Tank. Coat the pork in the seasoned paprika flour and add to the
onion. Place on base of oven and cook on STEAM MEDIUM for 5 mins. Add the stock,
sherry and mushrooms and stir thoroughly. Cover and cook on CONVECTION 160°C +
WARM MICROWAVE for 1-11/4 hours or until the meat is tender stirring halfway. Stir in the
soured cream and serve.
Cooking method
Ingredients
Paprika Pork Casserole
Downloaded from www.Manualslib.com manuals search engine
Downloaded from www.Manualslib.com manuals search engine
Vegetables
Downloaded from www.Manualslib.com manuals search engine
Vegetables
136
Root vegetables. i.e. Swede, carrots should be cut into slices, strips or
cubes.
Do not mix fresh and frozen vegetables as the cooking times may be
different.
Never add salt to vegetables before microwaving or steaming.
Always cook vegetables in a dish that is a suitable size. Use flat dishes
not basins. Always cover with pierced microwave cling film or a lid.
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.
Jacket Potatoes
Cooking by MICROWAVE only. Varieties of potatoes vary in their
suitability for cooking by MICROWAVE. The cooking times given may
need adjustment for other varieties. The ideal size of potato to be
cooked by MICROWAVE is 175g - 250g (6-9oz).
Before Cooking
Wash potatoes and prick skins several times. Spread around edge of
turntable.
After Cooking
Remove from oven and wrap in aluminium foil to retain the heat. Leave
to stand for 5 mins.
Vegetables
-
-
-
-
-
Downloaded from www.Manualslib.com manuals search engine
Vegetables
137
Roast Potatoes
Serves 4
Dish: shallow ovenproof dish
Oven Accessory: Pyrex® tray on wire shelf in lower position
500g (1lb) potatoes, peeled and quartered
30 ml (2tbsp) oil
Fill Steam Water Tank. Place potatoes in dish with 3tbsps water. Cover, place on base of
oven and par-boil on STEAM MEDIUM for 6 min. Drain. Place potatoes and oil on Pyrex®
tray and place on wire shelf. Cook on CONVECTION 250°C + GRILL 1 + WARM
MICROWAVE for 30 mins. turning and basting potatoes during cooking, or until crisp and
brown.
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Vegetables
138
Gratin Dauphinois
Serves 4-6
Dish: 20 cm (8") shallow dish
Oven Accessory: wire shelf in lower position
1 clove of garlic, halved
700g (11/2 lb) potatoes, halved
salt and pepper
pinch nutmeg
150 ml (1/4 pt) double cream
25g (1oz) butter
Rub halves of garlic around inside of dish and discard. Fill the Steam Water Tank.
Place potatoes in dish with 3tbsps water. Cover, place on base of oven and par-boil on
STEAM MEDIUM for 6 mins. Drain. Slice thinly. Layer the potato slices in the dish,
seasoning with salt and pepper and nutmeg between each layer. Pour the cream evenly
over the top of the potatoes and dot with butter. Place dish on wire shelf and cook on
CONVECTION 190°C + SIMMER MICROWAVE for 25-30 mins. or until potatoes are
cooked.
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Vegetables
139
Spicy Potatoes
Serves 4
Dish: 1 litre (2 pt) dish
350g (12oz) potatoes, cubed
45 ml (3tbsp) natural yoghurt
10 ml (2tsp) mango chutney
3 ml (1/2 tsp) cumin, coriander and
garam masala
3 ml (1/2 tsp) turmeric
10 ml (2tsp) fresh coriander
pinch chilli powder
15g (1/2 oz) sultanas
salt and pepper
Fill Steam Water Tank. Place potatoes in dish with 3tbsps water. Cover, place on base of
oven and cook on STEAM MEDIUM for 8 mins. Drain. Mix the remaining ingredients
together. Add the potatoes, mix well and cook on STEAM MEDIUM for 4-5 mins.
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Vegetables
140
Cauliflower Cheese
Serves 4
Dish: bowl, shallow round or oval casserole dish
Oven Accessory: no accessory then wire shelf in lower position
1 cauliflower, trimmed
90 ml (6tbsp) water
25g (1oz) butter
25g (1oz) flour
3 ml (1/2 tsp) French mustard
275 ml (1/2 pt) milk
seasoning to taste
Topping:
75g (3oz) grated cheese
15 ml (1tbsp) brown breadcrumbs
Fill the Steam Water Tank. Place cauliflower upside down in a bowl. Add 3 tbsps water,
cover and place on base of oven. Cook on STEAM MEDIUM for 10 mins. Drain. Place
butter in bowl, place on base and cook on HIGH MICROWAVE for 15-30 secs. Stir in flour
and mustard. Cook for a further 15 secs. Add milk gradually. Stir well and season. Cook on
HIGH MICROWAVE for 2-3 mins. or until sauce is thick and bubbling. Stir halfway. Stir in
60g (21/2 oz) grated cheese. Pour the sauce over the cauliflower. Top with remaining
cheese and breadcrumbs. Place dish on wire shelf and cook on CONVECTION 220°C +
GRILL 2 + WARM MICROWAVE for 10-15 mins. or until golden brown.
Cooking methods
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Vegetables
141
Spicy Beans
Dish: 1.5 litre (3 pt) casserole dish
15ml (1tbsp) olive oil
1 onion, finely chopped
15ml (1tbsp) rosemary
5ml (1tsp) paprika
400g (14oz) cannellini beans, drained and rinsed
15g (1/2oz) soft muscovado sugar
15ml (1tbsp) Worcestershire sauce
75ml (3fl.oz) red wine
75ml (3fl.oz) vegetable stock
salt & pepper
Place oil, onion, rosemary and paprika in casserole. Place on base of oven and cook on
HIGH MICROWAVE for 2 mins. Add remaining ingredients and cook on HIGH
MICROWAVE for 3 mins. Stir. Cover and cook on SIMMER MICROWAVE for 12-15 mins.
Serve on toast or with a jacket potato.
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Vegetables
142
Ratatouille
Serves 4
Dish: 20 cm (8") casserole
1 aubergine, sliced
5 ml (1tsp) salt
1 courgette, sliced
1 onion, sliced
1 green pepper, cut into chunks
1 red pepper, cut into chunks
1 clove of garlic, peeled and crushed
396g (14oz) can of tomatoes
salt and pepper to taste
In a colander sprinkle aubergine slices with salt and leave for 30 mins. to remove bitter
juices. Rinse with cold water. Fill the Steam Water Tank. Combine all ingredients in a
casserole dish. Place on base of oven and cook on STEAM MEDIUM for 15 mins. or until
vegetables are soft. Stir halfway through cooking time. Refill Steam water Tank and stir
halfway through cooking time.
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Vegetables
143
Stuffed Peppers
Serves 6
Dish: large bowl, 1.5 litre (3 pt) ovenproof dish
Oven Accessory: no accessory then wire shelf in lower position
3 red and 3 yellow peppers
15ml (1tbsp) oil
2 cloves garlic, crushed
1 bunch spring onions sliced thinly
100g (4oz) long grain rice
300ml (1/2 pt) hot vegetable stock
50g (2oz) pine nuts
100g (4oz) cherry tomatoes, halved
100g (4oz) mozzarella, diced
100g (4oz) gorgonzola or any blue cheese, diced
handful each of parsley and basil, chopped
Slice the tops off the peppers and put to one side. Remove the seeds and rinse out. Place
oil, garlic and onions into a large bowl. Place on base of oven and cook on HIGH
MICROWAVE for 2 mins. Add rice and hot stock. Cook on HIGH MICROWAVE for 10
mins. Allow to cool slightly and then stir in pine nuts, cherry tomatoes, mozzarella,
gorgonzola, parsley and basil. Season well. Fill peppers with cheesy mixture, place in
ovenproof dish and place on wire shelf. Fill Steam Water Tank. Cook on CONVECTION
200°C + GRILL 2 + STEAM SIMMER for 10 mins. Refill Steam Water Tank. Place tops
back on peppers and cook on CONVECTION 200°C + GRILL 1 + STEAM SIMMER for a
further 5 mins.
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Vegetables
144
Vegetable Lasagne
Serves 4-6
Dish: casserole dish, large rectangular dish
Oven Accessory: no accessory then wire shelf in lower position
1 large onion, chopped
1 clove of garlic, crushed
25g (1oz) butter
225g (8oz) 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
275 ml (1/2 pt) prepared tomato sauce see page 98
175g (6oz) pre-cooked lasagne
225g (8oz) Mozzarella cheese
Place onion, garlic and butter in a casserole dish. Place on base of oven and cook on
HIGH MICROWAVE for 2 mins. Add vegetables and stock. Cover and cook on HIGH
MICROWAVE for 8-10 mins. or until vegetables are soft. Season to taste. Cover dish with
a thin layer of tomato sauce, then a layer of lasagne on top then a layer of vegetable
mixture. Thinly slice 175g (6oz) of the cheese and layer on top of vegetables. Continue
layering until ingredients are all used ending with a tomato sauce layer. Grate remaining
cheese and arrange over top. Place on wire shelf and cook on CONVECTION 190°C +
SIMMER MICROWAVE for 30-35 mins. or until the pasta is cooked.
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Vegetables
145
Serves 4-6
Dish: 2 litre (4 pt) ovenproof dish
Oven Accessory: wire shelf in lower position
1 red onion, cut into strips
2 red peppers, deseeded and cubed
1 aubergine, cubed
2 courgettes, cubed
350g (12oz) sweet potato, peeled and cubed
4 garlic cloves, whole
45 ml (3tbsp) olive oil
salt and pepper
400g (14oz) canned, chopped tomatoes
25g (1oz) sun-dried tomatoes, chopped
225g (8oz) cottage cheese
3 large eggs
175g (6oz) cheddar cheese, grated
45 ml (3tbsp) natural yoghurt
Fill the Steam Water Tank. Toss the prepared vegetables with the garlic and oil. Place in
dish on wire shelf and cook on AUTO PROGRAM VEGETABLES ROASTED or
CONVECTION 220°C + GRILL 2 + STEAM SIMMER for 30mins. Turn halfway and refill
Steam Water Tank. Stir in the tomatoes and sun-dried tomatoes. Season to taste. Beat
together the cottage cheese, eggs, cheddar cheese and yoghurt, then season. Pour over
the vegetables. Place on wire shelf and cook on CONVECTION 250°C + GRILL 1 +
WARM MICROWAVE for 15 mins. or until golden brown.
.
Cooking method
Ingredients
Roasted Vegetable Moussaka
Downloaded from www.Manualslib.com manuals search engine
Vegetables
146
Serves 4
Dish: 3 litre (6 pt) large casserole with lid
15ml (1tbsp) oil
15g (1/2 oz) butter
1 garlic clove, crushed
4 shallots, chopped
150g (5oz) mushrooms, sliced
15ml (1tbsp) Dijon mustard
300g (10oz) Quorn®
150 ml (1/4 pt) hot chicken or vegetable stock
150 ml (1/4 pt) dry white wine
225g (8oz) baby new potatoes, halved
225g (8oz) baby carrots
100g (4oz) asparagus tips
100g (4oz) shelled, fresh or frozen broad beans
45ml (3tbsp) double cream
30ml (2tbsp) mixed fresh parsley and tarragon, chopped
crusty bread, to serve
Place oil, butter, garlic, shallots and mushrooms into casserole. Place on base of oven and
cook on HIGH MICROWAVE for 3 mins. Stir in Dijon mustard and add Quorn®. Then stir
in stock and wine. Add potatoes and carrots. Cover casserole, place on base of oven and
cook on CONVECTION 160°C + WARM MICROWAVE for 45 mins stirring halfway. Stir in
asparagus, broad beans and cream and cook on CONVECTION 160°C + WARM
MICROWAVE for a further 10-15mins. Stir in herbs and serve with crusty bread.
.
Cooking method
Ingredients
Quorn® Casserole
Downloaded from www.Manualslib.com manuals search engine
Vegetables
147
Lentil Bake
Serves 4
Dish: large bowl, shallow ovenproof dish x2
Oven Accessory: no accessory then wire shelf in lower position
15 ml (2tbsp) olive oil
2 onions, chopped
2 celery sticks, chopped
3 carrots, diced
400g (14oz) can chopped tomatoes
425 ml (3/4 pint) vegetable stock
30 ml (2tbsp) tomato puree
100g (4oz) red lentils
salt and pepper
30-45 ml (2-3tbsp) green pesto
For the Topping:
1 kg (2lb 2oz) potatoes, peeled
1 bunch spring onions, chopped
105ml (7tbsp) milk
freshly grated nutmeg
25g (1oz) butter
100g (4oz) cheddar or gruyere, grated
Place the oil in a large bowl with the onions. Place on base of oven and cook on HIGH
MICROWAVE for 3 mins. Add celery, carrots, tomatoes, stock, tomato puree and lentils.
Cover and cook on HIGH MICROWAVE for 10 mins. Stir and then cook on SIMMER
MICROWAVE for 10 mins. Season well. Stir in the pesto if desired and place in an
ovenproof dish. Fill Steam Water Tank. Place potatoes in dish with 3tbsps water. Cover,
place on base and cook on AUTO STEAMED POTATO PROGRAM or on STEAM
MEDIUM for 10 mins. or until soft. Drain. Place spring onions, milk and nutmeg into a
bowl and cook on HIGH MICROWAVE for 2mins. Mash the potatoes and add spring
onions, flavoured milk, butter and 2/3 of the cheese and season well. Spoon the mash
over the filling and smooth over with a fork. Sprinkle with remaining cheese. Place dish on
wire shelf and cook on CONVECTION 220°C + GRILL 1 and SIMMER for 10-15 mins. or
until golden brown and piping hot.
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Vegetables
148
Serves 4
Dish: 3 litre (6 pt) large casserole with lid
15 ml (1tbsp) oil
1 onion, finely chopped
1 green pepper, chopped
1 chilli, chopped
2 carrots, diced
5 ml (1tsp) chilli powder
3 ml (1/2 tsp) cumin
175g (6oz) bulgar wheat
396g (14oz) can chopped tomatoes
30 ml (2tbsp) tomato puree
450 ml (3/4 pt) water
396g (14oz) can red kidney beans, drained
Place oil, onion, pepper, chilli and carrots in a large casserole. Cover, place on base of
oven and cook on HIGH MICROWAVE for 4-5 mins. or until softened. Add chilli and cumin.
Stir in bulgar wheat, chopped tomatoes, tomato puree and water. Cover and cook on base
of oven HIGH MICROWAVE for 10 mins. Stir in red kidney beans, cover and cook on
HIGH MICROWAVE for 3-4 mins.
.
Cooking method
Ingredients
Vegetarian Chilli
Downloaded from www.Manualslib.com manuals search engine
Vegetables
149
Vegetable Curry
Serves 4
Dish: 3 litre (6 pt) casserole
2 medium aubergines, diced
salt
2 cloves of garlic, chopped
15 ml (1tbsp) oil
pinch cayenne pepper
10 ml (2tsp) ground coriander
5 ml (1tsp) ground cumin
5 ml (1tsp) turmeric
2.5 cm (1") root ginger, peeled and sliced
1 small cauliflower, divided into florets
2 medium potatoes, diced
100g (4oz) green beans, sliced
1 fresh chilli, deseeded and sliced
150 ml (1/4 pt) vegetable stock
397g (14oz) can chopped tomatoes
100g (4oz) cashew nuts
Sprinkle the aubergine liberally with salt in a colander. Stand for 30 mins. to remove bitter
juices. Rinse well under cold water and drain. Combine garlic, oil and spices in casserole
dish. Cover, place on base of oven and cook on HIGH MICROWAVE for 1 min. Add
aubergine and all other ingredients to casserole, except cashews. Cover and cook on
HIGH MICROWAVE for 10 mins. then SIMMER MICROWAVE for 30-40 mins. or until
vegetables are soft. Stir occasionally. Sprinkle with cashews and serve with boiled rice.
N.B. This recipe is best cooked in advance, chilled and then reheated to allow the flavours
to develop.
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Vegetables
150
Serves 4
Dish: shallow ovenproof dish
Oven Accessory: no accessory then wire shelf in lower position
450g (1lb) potatoes, halved
450g (1lb) leeks, sliced thinly
150g (5oz) blue cheese
225g (8oz) Greek yoghurt
75 ml (5tbsp) double cream
50g (2oz) brown breadcrumbs
salt and pepper
Fill the Steam Water Tank. Place potatoes in the dish with 3tbsp. water. Cover, place on
base of oven and par-boil on STEAM MEDIUM for 6 mins. Slice thinly. Refill the Steam
Water Tank. Place leeks in dish with 3tbsp. water. Cover, place on base of oven and cook
on STEAM MEDIUM for 8 mins. Crumble or finely chop the cheese into a bowl and
gradually blend in the yoghurt and the double cream. Drain the vegetables and arrange in
dish. Season and pour over the blue cheese cream mixture. Sprinkle with breadcrumbs.
Place on wire shelf and cook on CONVECTION 230°C + GRILL 3 + LOW MICROWAVE
for 10 mins. or until golden brown.
Cooking method
Ingredients
Leek & Potato Gratin
Downloaded from www.Manualslib.com manuals search engine
Vegetables
151
Roast Vegetable Parcels
Serves 4
Dish: bowl
Oven Accessory: no accessory then Pyrex® tray on wire shelf in
lower position then greased enamel shelf in lower position.
200g (7oz) can chopped tomatoes
10 ml (2tsp) tomato puree
700g (1lb 8oz) mixed vegetables e.g. sweet potato, red
pepper, leeks, aubergine,
1 clove garlic, crushed
30 ml (2tbsp) olive oil
25g (1oz) pine nuts
50g (2oz) gruyere cheese, grated
100g (4oz) Boursin® cheese
15 ml (1tbsp) single cream
350g (12oz) ready made puff pastry
1 beaten egg to glaze
Place the chopped tomatoes and puree in a bowl. Place on base of oven and cook on
HIGH MICROWAVE for 5 mins then MEDIUM MICROWAVE for 7-8 mins or until mixture is
reduced in volume and thickened. Fill the Steam Water Tank. Cut vegetables into even
sized chunks and toss with the garlic and oil. Place on the Pyrex® tray on the wire shelf
and cook on AUTO PROGRAM VEGETABLES ROASTED or CONVECTION 220°C +
GRILL 2 + STEAM SIMMER for 30mins. Turn halfway and refill Steam Water Tank.
Mix the tomato sauce with the cooked vegetables and pine nuts. Preheat oven empty on
CONVECTION 220°C. Mix together the gruyere cheese, Boursin® and single cream. Roll
out pastry until it measures approx 30cm (12")square. Divide into 4 equal squares. Place
1/4 of the vegetable mixture in the centre of the square and top with 1/4 of the cheese
mixture. Bring the corners of the pastry to the centre, pressing the edges together. Seal
with water and glaze with beaten egg. Place parcels on enamel shelf and cook on
CONVECTION 220°C for 20-25 mins or until golden and cooked through.
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Vegetables
152
Serves 6
Dish: bowl, 23 cm (9") flan tin/dish
Oven Accessory: wire shelf in lower position then anti-spark ring
and wire shelf in lower position
350g (12oz) ready made shortcrust pastry
175g (6oz) courgettes, thinly sliced
1 garlic clove, crushed
175g (6oz) broccoli
50g (2oz) peas
175g (6oz) asparagus
100g (4oz) tomatoes
100g (4oz) full fat soft cheese
150 ml (1/4 pt) single cream
2 eggs plus 1 egg yolk
40g (11/2 oz) mature cheddar
Preheat oven on CONVECTION 210°C. Line the flan dish with the pastry, prick the base
with a fork and chill for 15 mins. in the fridge. Place flan on wire shelf and bake blind on
CONVECTION 210°C for 15 mins. with baking beans. Remove baking beans and lining
after 10 mins. Fill the Steam Water Tank. Place the courgettes, garlic, broccoli and peas in
a bowl with 3 tbsp of water. Cover, place on base of oven and cook on STEAM MEDIUM
for 6 mins. Drain. Place in the pastry case with the asparagus and quartered tomatoes.
Beat the soft cheese with the cream and eggs, pour over the vegetables and sprinkle with
cheddar. Place the flan dish on anti-spark ring on wire shelf and cook on CONVECTION
180°C + WARM MICROWAVE for 30 mins or until just set.
Cooking method
Ingredients
Summer Vegetable Flan
Downloaded from www.Manualslib.com manuals search engine
Vegetables
153
Goat's Cheese & Onion Tart
Serves 4
Dish: 23 cm (9") flan tin, large bowl
Oven Accessory: wire shelf in lower position then no accessory
then wire shelf in lower position
100g (4oz) butter
225g (8oz) plain flour
50g (2oz) finely grated Parmesan
25g (1oz) butter
1kg (2lb 2oz) red onions, peeled & thinly sliced
15ml (1tbsp) fresh thyme
60ml (4tbsp) balsamic vinegar
salt and freshly ground black pepper
200g (7oz) soft goat's cheese, crumbled
Pre-heat oven on CONVECTION 210ºC. Rub the butter into the flour until the mixture
resembles fine breadcrumbs. Stir in the parmesan, add 2-3tbsps cold water and mix to a
firm dough. Line the flan dish with the pastry, prick the base with a fork and chill for 15
mins. in the fridge. Place flan on wire shelf and bake blind on CONVECTION 210°C for 15
mins. with baking beans. Remove baking beans and lining after 10 mins. Place the butter,
onions and thyme into a large bowl. Place on base of oven and cook on HIGH
MICROWAVE for 2 mins. Fill the Steam Water Tank. Add balsamic, stir and cook on
STEAM MEDIUM for 15 mins. Stir halfway and refill Steam Water Tank and season. Pre-
heat oven on CONVECTION 180°C. Place the onions in the flan tin. Sprinkle with cheese.
Place on wire shelf and cook on CONVECTION 180°C for 15-20 mins.
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Vegetables
154
Veggie Burgers
Serves 4
Dish: large bowl
Oven Accessory: Pyrex® tray + wire shelf in upper position
100g (4oz) mushrooms, sliced
100g (4oz) onion, finely chopped
1 garlic clove
175g (6oz) fresh wholemeal breadcrumbs
100g (4oz) ground cashew nuts
1 egg
Fill the Steam Water Tank. Place mushrooms, onion and garlic in a bowl on the base of
the oven and cook on STEAM MEDIUM for 5mins. Add 150g (5oz) breadcrumbs and the
nuts to the mushroom and add enough egg to bind the mixture. Divide into four. Roll into
balls, dip in the remaining breadcrumbs and make into burger shapes. Place on Pyrex®
tray on wire shelf and cook on GRILL 1 + WARM MICROWAVE for 15 mins. or until
browned. Turn halfway.
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Vegetables
155
Serves 4
Dish: bowl, 1lb Pyrex® loaf dish lined with greaseproof paper.
Oven Accessory: no accessory then wire shelf in lower position
50g (2oz) butter
1 medium onion, chopped
1 stick celery, chopped
5ml (1tsp) mixed dried herbs
225g (8oz) mixed nuts, coarsely chopped
400g (14oz) can of tomatoes
175g (6oz) fresh wholemeal breadcrumbs
salt and pepper
2ml (1/4 tsp) ground chilli
2 eggs, lightly beaten
Put butter, onion, celery and herbs in the bowl. Place on base of oven and cook on HIGH
MICROWAVE for 3 mins to soften. Add the nuts, tomatoes, breadcrumbs, salt, pepper and
chilli to the onion mixture. Stir well and then add the eggs. Mix to an even consistency.
Fill the Steam Water Tank. Spoon the mixture into the loaf dish and smooth the top. Place
on wire shelf and cook on CONVECTION 180ºC + STEAM SIMMER for 30 min. Halfway
through cooking refill the Steam Water Tank .
Cooking method
Ingredients
Nut Roast
Downloaded from www.Manualslib.com manuals search engine
Vegetables
156
Serves 4
Dish: 3 litre (6 pt) dish
1 large onion, finely chopped
4 sticks of celery, finely chopped
15 ml (1tbsp) olive oil
350g (12oz) sliced mushrooms
275 ml (1/2 pt) water
5 ml (1tsp) Marmite®
3 ml (1/2 tsp) thyme
Pinch ground bay leaf
150 ml (1/4 pt) sour cream
Fill the Steam Water Tank. Place the onion and celery in dish with the oil. Place on base of
oven and cook on STEAM MEDIUM for 5 mins. Refill Steam Water Tank. Add all other
ingredients, except the cream, mix well and cook on STEAM MEDIUM for 10 mins stirring
halfway. When cooked stir in the sour cream and serve.
Cooking method
Ingredients
Mushroom Stroganoff
Downloaded from www.Manualslib.com manuals search engine
Pasta, Rice & Beans
Downloaded from www.Manualslib.com manuals search engine
Pasta, Rice & Beans
158
Spicy Tomato Pasta
Serves 4
Dish: 3 litre (6 pt) bowl + large ovenproof dish
Oven Accessory: no accessory then wire shelf in lower position
350g (12oz) dried pasta
15 ml (1tbsp) oil
3ml (1/2 tsp) salt
2 red peppers, seeded and cut into chunks
2 red onions cut into wedges
2 mild red chillies, seeded and diced
3 garlic cloves, coarsely chopped
5 ml (1tsp) golden caster sugar
30 ml (2tbsp) olive oil
salt & pepper
1 kg (2lb 2oz) small ripe tomatoes, quartered
handful fresh basil leaves
25g (1oz) grated parmesan
Put pasta in a bowl. Add salt, oil and 1 litre of boiling water. Place on base of oven, cover
and cook on HIGH MICROWAVE for 10-12 mins. Drain well. Pre-heat oven on
CONVECTION 230°C + GRILL 1. Place peppers red onions, chillies and garlic in a large
ovenproof dish. Sprinkle with sugar, drizzle over the oil and season well with salt and
pepper. Place on a wire shelf and cook on CONVECTION 230°C + GRILL 1 for 15 mins.
Add tomatoes, stir and cook on CONVECTION 230°C + GRILL 1 for 10 mins. or until
golden and starting to soften. Remove the vegetables from the oven. Stir in the pasta and
cook on CONVECTION 230°C + GRILL 2 + WARM MICROWAVE for 5 mins. Tear the
basil leaves on top and sprinkle with parmesan to serve.
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Pasta, Rice & Beans
159
Lemon & Asparagus Risotto
Serves 4
Dish: small bowl + large bowl
1 bunch asparagus (approx. 250g/ 9oz)
450ml (3/4 pt) hot vegetable stock
2 leeks, trimmed and finely sliced
40g (11/2 oz) butter
200g (7oz) risotto rice
100g (4oz) frozen peas
Finely shredded zest and juice 1/2 lemon
Salt & pepper to taste
40g (11/2 oz) fresh parmesan cheese
handful fresh basil
Fill Steam Water Tank. Cut off asparagus tips with 2.5cm (1”) stem attached. Add
2 tbsps stock and place in bowl. Cover, place on base and cook on STEAM MEDIUM
power for 3 mins. Chop remaining asparagus stems into 1cm pieces and leave to one
side. Place leeks and 25g (1oz) butter in a large bowl. Place on base of oven and cook on
HIGH MICROWAVE for 2 mins. Add the rice to the leeks and stir in the hot vegetable
stock. Cover and cook on HIGH MICROWAVE for 10 mins. Add chopped asparagus
stems and cook on STEAM MEDIUM for a further 2 mins. Stir in the peas, lemon zest and
juice and cook on STEAM MEDIUM for 2 mins. Stir in the cooked asparagus tips, basil,
remaining butter and 25g (1oz) Parmesan cheese. Cook on STEAM MEDIUM for 3 mins.
Serve in warmed bowls sprinkled with a few whole basil leaves and the rest of the
Parmesan cheese.
Ingredients
Cooking methods
Downloaded from www.Manualslib.com manuals search engine
Pasta, Rice & Beans
160
Wild Mushroom Risotto
Serves 4
Dish: small bowl + large bowl
25g (1oz) dried porcini,
1 litre (11/2 pints) hot chicken or vegetable stock
50g (2oz) butter
2 shallots, finely chopped
300g (11oz) risotto rice
125ml (4 fl.oz) dry white wine
salt & pepper to taste
200g white or chestnut mushrooms, sliced
25g (1oz) freshly grated parmesan cheese plus extra for garnish
Soak mushrooms in 300ml (1/2 pint) stock for 20 mins. Strain the porcini mushrooms and
coarsely chop. Add the soaking liquid to the remaining stock. Fill the Steam Water Tank.
Place the butter and shallots in a large bowl. Place on base of oven and cook on STEAM
MEDIUM for 3 mins. or until softened. Stir the rice into the mixture. Add the stock, wine
and seasoning. Cover and cook on HIGH MICROWAVE for 10 mins. Refill the water tank.
Add the mushrooms and porcini and cook on STEAM MEDIUM for 10 mins. stirring
halfway. Mix in the parmesan cheese. Cover and leave to stand for about 2-3 mins. before
serving on warm plates sprinkled with extra parmesan cheese.
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Pasta, Rice & Beans
161
Prawn Risotto
Serves 4
Dish: large bowl
1 onion, finely chopped
1 garlic clove, crushed
25g (1oz) butter
225g (8oz) brown cap mushrooms, quartered
225g (8oz) Arborio (risotto) rice
juice and rind of 1 lemon
2ml (1/4 tsp) saffron strands, crushed
300ml (1/2 pt) hot vegetable stock
300ml (1/2 pt) white wine
100g (4oz) frozen peas
300g (11oz) cooked, peeled prawns
30ml (2tbsp) finely chopped chives
Put the onion, garlic, butter and mushroom in a large bowl. Cover, place
on base of oven and cook on STEAM MEDIUM for 4 mins. Add rice, juice
and rind of the lemon, saffron, stock and wine to the mushroom mixture.
Cover and cook on HIGH MICROWAVE for 7 mins. Stir the risotto. Add
peas, re-cover and cook on HIGH MICROWAVE for 6 mins. Add the
prawns and chives and cook on STEAM MEDIUM for 5 mins. Leave to
stand for 2-3 mins and serve.
Ingredients
Cooking method
Downloaded from www.Manualslib.com manuals search engine
Pasta, Rice & Beans
162
Tuna Pasta
Serves 4
large bowl, jug, 3 litre (6 pt) casserole dish
Oven Accessory: no accessory then wire shelf in lower position
225g (8oz) mixed dried pasta i.e. twists, shells
1 litre (1 3/4 pt) boiling water
15 ml (1tbsp) oil
3 ml (1/2 tsp) salt
25g (1oz) butter
100g (4oz) mushrooms, peeled and sliced
198g (7oz) can tuna, drained
Sauce:
40g (1 1/2 oz) butter
40g (1 1/2 oz) flour
600 ml (1 pt) milk
salt & pepper to taste
25g (1oz) cheese, grated
25g (1oz) breadcrumbs
Cook pasta in water with oil and salt covered on HIGH MICROWAVE for 10-12 mins. or
until soft. Leave to stand for 2-3 mins. Drain. Place butter and mushrooms in bowl. Place
on base of oven and cook on HIGH MICROWAVE for 3 mins. To make sauce, place butter
on HIGH MICROWAVE for 30-40 secs. Stir in flour to make a roux. gradually whisk in milk
until well combined. Cook on HIGH MICROWAVE for 3-5 mins. or until smooth and glossy.
Stir halfway through cooking. Combine pasta, tuna and mushrooms in dish. Pour sauce
over and stir to mix thoroughly. Sprinkle with cheese and breadcrumbs. Place on wire
shelf and cook on CONVECTION 230°C + GRILL 3 + LOW MICROWAVE for 10-12 mins.
or until golden brown.
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Pasta, Rice & Beans
163
Lentil Biryani
Serves 4-6
Dish: bowl, 3 litre (6 pt) large casserole with lid
100g (4oz) green lentils
450g (1lb) basmati rice
15 ml (1tbsp) oil
1 large onion, sliced
5 ml (1tsp) root ginger, grated
1 garlic clove, crushed
3 ml (1/2 tsp) turmeric
5 ml (1tsp) chilli powder
10 ml (2 tsp) curry powder
150 ml (1/4 pt) natural yoghurt
100g (4oz) mushrooms, sliced
2 tomatoes, peeled and chopped
300 ml (1/2 pt) hot water
50g (2oz) cashew nuts
Garnish:
hard boiled egg slices and coriander leaves
Soak the lentils in cold water for 1 hour then drain them. Place rice in bowl. Cover, place
on base of oven and cook on AUTO RICE PROGRAM or place rice in bowl with 550 ml
(1pt) boiling water and cook on HIGH MICROWAVE for 8-10 mins and stir halfway.
Place the oil and onion in the casserole dish. Place on base of oven and cook on HIGH
MICROWAVE for 3 mins. or until softened. Add the ginger, garlic, turmeric, chilli and curry
powder and cook on HIGH MICROWAVE for 2 mins. Add the yoghurt, mushrooms,
tomatoes, water and lentils. Cover and cook on HIGH MICROWAVE for 25-30 mins. or
until the lentils are tender and the liquid has evaporated. Fill the Steam Water Tank. Add
the lentil mixture and cashew nuts to the cooked rice and mix thoroughly. Cook on STEAM
MEDIUM for 3-4 mins. Garnish and serve.
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Pasta, Rice & Beans
164
Vegetable & Chick Pea Casserole
Serves 4
Dish: 3 litre (6pt) large casserole with lid
1 medium onion, chopped
10ml (2 tsp) vegetable oil
2 medium courgettes, sliced thickly
1 red pepper, seeded and chopped
2 medium carrots, peeled and thinly sliced
1 small cauliflower, cut into florets
100g (4oz) dried apricots, halved
2 cloves garlic, crushed
425g (15oz) can chick peas, drained
3ml (1/2 tsp) each: ground turmeric, ground coriander, ground cumin
5ml (1tsp) paprika
2.5cm (1") fresh root ginger, peeled and finely chopped
salt & pepper
450 ml (3/4 pt) hot vegetable stock
chopped parsley to garnish
Place the onion and oil in the casserole. Place on the base of oven and cook on HIGH
MICROWAVE for 2 mins. or until starting to soften. Add the prepared vegetables, apricots,
garlic, chick peas and stir in the spices, salt, pepper and stock. Cover and cook on HIGH
MICROWAVE 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 1.5 ml (1/4 tsp)
turmeric. Place on base of oven and cook on HIGH MICROWAVE for 4 mins. or until
boiling. Add 175g (6oz) couscous and allow to stand for 5 mins. Fluff up with a fork before
serving.
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Cheese & Egg dishes
Downloaded from www.Manualslib.com manuals search engine
Cheese & Egg dishes
166
Ingredients
Cheese & Red Pesto Tartlets
Serves 4
Dish: 2 bun tins 32cm x 24cm (121/2” x 91/2”) lightly greased
Oven Accessory: enamel shelf in lower position + wire shelf in
upper position
350g (12oz) readymade short crust pastry
90g (31/2 oz) red pesto or sun-dried tomato puree
2 medium sized tomatoes, peeled, seeded and chopped
25g (1oz) black olives, chopped
125g (41/2oz) Fontina or Mozzarella cheese grated
1garlic clove crushed
25g (1oz) parmesan cheese, grated
5 ml (1tsp) dried oregano
Roll out the short crust pastry to a thickness of approximately 3 mm. (1/8”). Cut out 24
circles using a 7.5cm. (3”) pastry cutter. Place in bun tins. Chill pastry for 30 mins. Preheat
oven on CONVECTION 200°C with both enamel and wire shelf in position. Mix the red
pesto, tomatoes, black olives, mozzarella and garlic together in a bowl. Fill the tins with
mixture. Sprinkle the parmesan and oregano over the tartlets. Place tins on shelves and
cook on CONVECTION 200°C for 18-20 mins. or until golden brown.
Cooking method
Downloaded from www.Manualslib.com manuals search engine
Cheese & Egg dishes
167
Serves 4
Dish: 15 cm (6") soufflé dish
Oven Accessory: no accessory then wire shelf in lower position
25g (1oz) butter
25g (1oz) flour
150ml (1/4 pt) milk
3 eggs, separated
salt & pepper
75g (3oz) cheese, grated
Place butter in bowl, place on base and cook on HIGH MICROWAVE for
30 secs. Stir in flour. Cook on HIGH MICROWAVE for 30 secs. Stir in milk
gradually, whisk until smooth. Cook on HIGH MICROWAVE for 2 mins. or
until thickened. Beat well. Cool. Preheat oven on CONVECTION 180°C.
Add egg yolks one at a time to the white sauce. Season and mix in
cheese. Whisk the egg whites until stiff and fold into cheese mixture.
Place on wire shelf and cook on CONVECTION 180°C for 20-25 mins.
until risen and brown.
Cooking method
Ingredients
Baked Soufflé
Downloaded from www.Manualslib.com manuals search engine
Cheese & Egg dishes
168
Cooking method
Ingredients
Quiche Lorraine
Serves 4
Dish: 23 cm (9") metal tin, bowl
Oven Accessory: wire shelf in lower position then no accessory
then anti-spark ring + wire shelf in lower position
250g (9oz) shortcrust pastry
15 ml (1tbsp) oil
1 medium onion, chopped
6 streaky bacon rashers or 100g (4oz) ham cut into strips
2 eggs
150 ml (1/4 pt) single cream
salt & pepper to taste
50g (2oz) cheddar cheese, grated
Pre-heat oven on CONVECTION 210°C. Line the flan dish with the pastry, prick the
base with a fork and chill for 15 mins. in the fridge. Place on wire shelf and bake
blind on CONVECTION 210°C for 15 mins. Remove baking beans and lining after
10 mins. Place the oil, onion and bacon in a bowl. Place on base and cook on
HIGH MICROWAVE for 4 mins. or until onion is soft. Drain and place in bottom of
flan case. Beat the eggs, cream, salt and pepper and pour over the bacon. Sprinkle
with cheese. Place flan on anti-spark ring on wire shelf and cook on CONVECTION
190°C + WARM MICROWAVE for 20-25 mins. or until just set and browned.
Downloaded from www.Manualslib.com manuals search engine
Cheese & Egg dishes
169
Tasty Potato Bake
Serves 4-6
Dish: shallow dish, bowl, oval heatproof dish, buttered
Oven Accessory: no accessory then wire shelf on lower level
1kg (2lb 2oz) baking potatoes, peeled and halved
1 onion, finely chopped
225g (8oz) smoked back bacon, cut into strips
225g (8oz) brie
142ml (1/4 pt) single cream
Fill Steam Water Tank. Place potatoes in a dish with 3 tbsp. water. Cover, place on base
and par-boil on STEAM MEDIUM for 10 mins. Place onion and bacon in bowl and cook on
HIGH MICROWAVE for 5 mins. Stir halfway. Chop cheese into chunks. Layer half the
potatoes in the buttered ovenproof dish. Scatter over half of the onion, bacon & cheese.
Lightly season with salt & pepper. Repeat layers, then pour cream evenly over the top.
Place on shelf and cook on CONVECTION 240°C + GRILL 2 + SIMMER microwave for
20 mins. or until golden brown.
Ingredients
Cooking method
Downloaded from www.Manualslib.com manuals search engine
Cheese & Egg dishes
170
Ingredients
Macaroni Cheese
Serves 4
Dish: large dish and jug
Oven Accessory: no accessory then wire shelf in lower position
200g (7oz) quick cooking macaroni
40g (11/2 oz) butter
1 small onion, finely chopped
100g (4oz) bacon, chopped
40g (11/2 oz) flour
575ml (1pt) milk
5 ml (1tsp) French mustard
150g (5oz) cheddar cheese, grated
salt & pepper
25g ml (1oz) fresh brown breadcrumbs
Put macaroni in 550 ml (1 pt) boiling water. Cover, place on base and cook on HIGH
MICROWAVE for 10-12 mins. or until soft. Drain. Place butter, onion and bacon in a jug.
Place on base and cook on HIGH MICROWAVE for 5 mins. or until onion is soft. Stir
halfway through cooking. Stir in flour and cook for 30 secs. on HIGH MICROWAVE.
Gradually add milk, stir well and season. Cook on HIGH MICROWAVE for 5-6 mins. or
until sauce is thick and bubbling. Stir twice during cooking. Add mustard and 100g (4oz)
grated cheese. Add macaroni and season. Place the macaroni mixture in a large dish.
Sprinkle with breadcrumbs and remaining cheese. Place on wire shelf and cook on
CONVECTION 230°C + GRILL 3 + LOW MICROWAVE for 10-12 mins. or until cheese
starts to melt.
Cooking method
Downloaded from www.Manualslib.com manuals search engine
Cheese & Egg dishes
171
Ingredients
Cheese, Onion & Olive Scones
Dish: bowl, greased baking sheet x 2
Oven Accessory: no accessory then enamel shelf in lower position
and wire shelf in upper position
1 medium onion, finely diced
10 ml (2 tsp) olive oil
175g (6oz) self-raising flour
3 ml (1/2 tsp) salt
3 ml (1/2 tsp) mustard powder
3 ml (1/2 tsp) cayenne pepper
seasoning
25g (1oz) butter
40g (11/2 oz) strong cheddar cheese, grated
40g (11/2 oz) Parmesan cheese
25g (1oz) black olives, stoned and chopped
1 egg, beaten
45 ml (3tbsp) milk
1 beaten egg for glazing
Place onion and oil in a bowl. Place on base and cook on HIGH MICROWAVE for 2 mins.
or until softened. Preheat oven on CONVECTION 200°C with shelves in position. Sift
together the flour, salt, mustard and cayenne with seasoning. Rub in the butter. Mix in
onion, cheeses and olives. Beat egg and milk together. Add enough of the egg and milk
to form a soft dough. 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. Place the scones on the
baking sheets. Place on shelves and cook on CONVECTION 200°C for 15-20 mins. or
until cooked and golden brown.
Cooking method
Downloaded from www.Manualslib.com manuals search engine
Cheese & Egg dishes
172
Ingredients
Croque Monsieur
Serves 2
Oven Accessory: Pyrex® tray + wire shelf in upper position
4 slices bread, buttered
5 ml (1tsp) Dijon mustard
2 slices smoked ham
100g (4oz) sliced cheese
Place the bread, buttered side up on the Pyrex® tray and cook on GRILL 1 for 3-4 mins.
or until browning. 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. Place
back on the tray and cook on GRILL 2 + SIMMER MICROWAVE for 1-2 mins. or until the
cheese has melted.
Cooking method
Downloaded from www.Manualslib.com manuals search engine
Cheese & Egg dishes
173
Yorkshire Puddings
Serves 4-6
Dish: 12 section bun tin
Oven Accessory: wire shelf in lower position
75g (3oz) plain flour
pinch of salt
1 egg
75 ml (21/2 fl.oz) milk
75 ml (21/2 fl.oz) water
oil for tin
Place flour and salt in a mixing bowl. Make a well in the centre and break in egg. Beat
egg into flour and gradually add milk and water, beating well until smooth. Stand until
required. Place 5ml (1tsp) oil in each section of Yorkshire Pudding bun tins. Place on
shelf and preheat oven on CONVECTION 220°C. Pour batter into heated oil in tins. Place
on wire shelf and cook on CONVECTION 220°C for 20-25 mins. or until well risen and
brown.
Ingredients
Cooking method
Downloaded from www.Manualslib.com manuals search engine
Downloaded from www.Manualslib.com manuals search engine
Sauces & Preserves
Downloaded from www.Manualslib.com manuals search engine
Sauces & Preserves
176
Container size
To avoid boil over always use a container at least twice the capacity of
the sauce.
Covering
DO NOT cover sauces when cooking,
Stirring - important
Sauces/gravy should be thoroughly stirred before, during and after
cooking, to avoid any eruptions and to result in a smooth sauce.
Reheating
Sauces can be made in advance and reheated by MICROWAVE.
Reheat on HIGH MICROWAVE and stir halfway.
Microwave level
Most sauces require HIGH MICROWAVE for cooking. Sauces containing
eggs should be cooked on SIMMER MICROWAVE.
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.
Sauces
Downloaded from www.Manualslib.com manuals search engine
Sauces & Preserves
177
White Pouring Sauce
Dish: 1 litre (2 pt) jug
25g (1oz) butter
25g (1oz) flour
575 ml (1pt) milk
Place butter in jug on base of oven and melt on HIGH MICROWAVE for 30-40 secs. Stir in
the flour to make a roux. Add the milk gradually, stirring continuously until well combined.
Cook on HIGH MICROWAVE for 2 mins. 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 (4tbsp) chopped parsley and 15 ml (1tbsp) lemon juice into sauce halfway
through cooking time.
Onion
Cook an onion in the butter for 30 secs. on HIGH MICROWAVE before adding flour.
Cheese
Stir in 75g (3oz) grated cheese at the end of the cooking time.
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Sauces & Preserves
178
Custard
Dish: 1 litre (2 pt) jug
30 ml (2tbsp) custard powder
15 ml (1tbsp) sugar
575 ml (1 pt) cold milk
Mix together the custard powder, sugar and a little milk to form a smooth paste. Blend in
the remaining milk, whisking well. Place on base and cook on HIGH MICROWAVE for 4-6
mins. Stir halfway through cooking time and again at the end.
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Sauces & Preserves
179
Hollandaise Sauce
Dish: 1 litre (2 pt) jug
3 egg yolks
30 ml (2tbsp) white wine vinegar
150g (5oz) chilled, unsalted butter, cut into cubes
pepper
Place egg yolks and vinegar in a jug. Beat well. Drop cubes of butter on top. Place jug on
base of oven and cook on HIGH MICROWAVE for 30 secs. Whisk. Cook on HIGH
MICROWAVE for 10 secs. Whisk again and cook on HIGH MICROWAVE for 10 secs.
Repeat 10 sec. stages until sauce is thick and creamy. Season and serve immediately with
salmon steaks or asparagus spears.
N.B. This sauce must not boil or the eggs will curdle.
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Sauces & Preserves
180
Serves 4
Dish: large casserole
1 medium onion, finely chopped
1 celery stick, finely chopped
1 carrot, finely chopped
25g (1oz) butter
2 cloves garlic, crushed
2 x 396g (14oz) cans of tomatoes
3ml (1/2 tsp) each of basil, oregano and ground bay leaves
150ml (1/4 pt) red wine or vegetable stock
salt & pepper
Fill Steam Water Tank. Place onion, celery, carrot, butter and garlic in casserole. Place on
base of oven and cook on HIGH MICROWAVE for 4 mins. Add the tomatoes, herbs and
wine or stock. Cover and cook on STEAM MEDIUM for 15 mins. Stir halfway and refill
Steam WaterTank. Liquidise then press through a sieve for a smooth sauce. Season to
taste.
Cooking method
Ingredients
Tomato Sauce
Downloaded from www.Manualslib.com manuals search engine
Sauces & Preserves
181
Dish: 1 litre (2 pt) jug
25g (1oz) butter
75g (3oz) caster sugar
75g (3oz) soft brown sugar
50g (2oz) cocoa powder
3ml (1/2 tsp) vanilla essence
275ml (1/2 pt) milk
Place butter in a jug on base of oven and melt on HIGH MICROWAVE for 20-30 secs. Stir
in sugars, cocoa powder and vanilla essence. Gradually add milk, stirring well.
Cook on HIGH MICROWAVE for 2 mins. Stir well. Cook on HIGH MICROWAVE for 1 min.
Stir and repeat this process until you achieve a smooth and glossy consistency that coats
the back of a spoon.
Cooking method
Ingredients
Chocolate Sauce
Downloaded from www.Manualslib.com manuals search engine
Sauces & Preserves
182
Custard Sauce
Dish: 1 litre (2 pt) jug
2 eggs
50g (2oz) caster sugar
275ml (1/2 pt) milk
5ml (1tsp) vanilla essence
Beat eggs with sugar and then add milk and vanilla. Place jug on base of oven and cook
on HIGH MICROWAVE for 2 mins. Stir. Continue to cook on HIGH MICROWAVE for 30
secs at a time, keep stirring well, until the sauce coats the back of a spoon.
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Sauces & Preserves
183
Butterscotch Sauce
Dish: 1 litre (2 pt) jug
150g (5oz) soft muscovado sugar
75ml (3fl.oz) double cream
75g (3oz) butter
Put all ingredients in a jug. Place on base of oven and cook on HIGH MICROWAVE for 1
min. Stir and continue cooking on HIGH MICROWAVE for 2-3 mins or until smooth and
hot.
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Sauces & Preserves
184
Sterilizing jars
Jam jars can be sterilized by MICROWAVE ready for your jam. Half fill
with water and heat them on HIGH MICROWAVE until water boils
(approx. 4 mins. for 2 jars). Empty and drain upside down on kitchen
paper. The jars should be warm when filled with jam.
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 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.
Covering
Do not cover preserves whilst cooking, apart from if recommended in the
recipe.
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 mak-
ing the jam). Leave to cool. The jam should wrinkle on the surface when
your finger pushes across the top.
Preserves
Downloaded from www.Manualslib.com manuals search engine
Sauces & Preserves
185
Gravy
Dish: 1 litre (2 pt) jug
Scrape dripping and sediment from roasting dish into the jug. Stir flour into dripping and
then gradually blend in stock. Place on base of oven and cook on HIGH MICROWAVE for
2-3 mins. stirring halfway through. Season and serve.
Cooking method
Ingredients
meat or poultry dripping with sediment
25g (1oz) flour
275ml (1/2 pt) stock
salt & pepper
Downloaded from www.Manualslib.com manuals search engine
Sauces & Preserves
186
Makes approx. 1 1/2 lbs jam
Dish: large bowl
450g (1lb) soft fruit, washed
450g (1lb) jam sugar
30 ml (2tbsp) lemon juice
5 ml (1tsp) butter
Place all ingredients in a large bowl and stir. Place on base of oven and cook on HIGH
MICROWAVE for 5 mins. stirring frequently. Continue to cook on HIGH MICROWAVE in
one minute intervals until sugar has dissolved. Wash down any sugar crystals from around
the bowl. Bring mixture to the boil and continue to cook on HIGH MICROWAVE until
setting point is reached - approx. 15-25 mins. Test regularly for setting point.
Cooking method
Ingredients
Soft Fruit Jam
Downloaded from www.Manualslib.com manuals search engine
Sauces & Preserves
187
Makes approx. 2-2 1/2 lbs jam
Dish: large bowl
675g (11/2 lb) plums or damsons
200 ml (7fl.oz) water
675g (11/2 lb) jam sugar
30 ml (2tbsp) lemon juice
5 ml (1tsp) butter
Fill the Steam Water Tank. Prick the plums and place in a large bowl with the water. Place
on base of oven and cook on STEAM MEDIUM for 10 mins. or until the fruit is soft. Add
the rest of the ingredients and cook on HIGH MICROWAVE for 5 mins stirring frequently.
Wash down any sugar crystals from around the bowl and bring to the boil on HIGH
MICROWAVE. Continue to cook on HIGH MICROWAVE until setting point is reached -
approx. 15-20 mins. Leave to cool slightly, remove the stones, then pot, seal and label.
Cooking method
Ingredients
Plum Jam
Downloaded from www.Manualslib.com manuals search engine
Sauces & Preserves
188
Makes 2 lbs
Dish: large bowl
4 lemons, grated rind and juice of
450g (1lb) caster sugar
4 eggs, beaten
100g (4oz) butter
Place all ingredients in bowl. Mix well. Place on base of oven and cook on HIGH
MICROWAVE for 2 mins. Stir and continue to cook on HIGH MICROWAVE in 1 minute
stages until mixture starts to thicken (approx 10 mins), then cook for 30 secs. at a time
until mixture coats back of spoon (the eggs will curdle if overcooked). The mixture will
thicken on cooling. Pour into warm jars and cover with a circle of waxed paper and a jam
pot cover.
Cooking method
Ingredients
Lemon Curd
Downloaded from www.Manualslib.com manuals search engine
Sauces & Preserves
189
Makes approx. 2 lbs
Dish: large bowl
675g (11/2 lb) tomatoes
225g (8oz) cooking apples, peeled and sliced
1 medium onion, chopped
100g (4oz) granulated sugar
30 ml (2tbsp) tomato puree
5 ml (1tsp) salt
200 ml (7 fl.oz) white distilled vinegar
10 ml (2tsp) ground ginger
2 ml (1/4 tsp) cayenne pepper
3 ml (1/2 tsp) mustard powder
Prick the tomatoes and place in a bowl. Cover with boiling water and leave for 5 mins.
Drain. Peel off skin and roughly chop flesh. Blend apple and onion in a food processor to a
thick puree. Combine all ingredients together in a bowl. Cover, place on base of oven and
cook on HIGH MICROWAVE for 25-30 mins. stirring occasionally, or until the mixture is
thick with no excess liquid. Leave to stand for 10 mins. then stir and pour into sterilized
jars. Cover and label.
Cooking method
Ingredients
Tomato Chutney
Downloaded from www.Manualslib.com manuals search engine
Sauces & Preserves
190
Dish: large bowl
Makes 1 ½ lb
45ml (3tbsp) olive oil
4 large red onions halved and thinly sliced
50g (2oz) Demerara sugar
100g (4oz) sultanas
275ml (1/2 pint) red wine
125ml (4fl.oz) red wine vinegar
Fill Steam Water Tank. Put oil in bowl with onions. Place on base of oven and cook on
STEAM MEDIUM for 10 mins. stirring halfway. Add all other ingredients and mix well.
Cover and cook on MEDIUM MICROWAVE for 20 mins. Cool slightly, then pour into a
clean, sterilized jar. Allow to cool thoroughly before chilling.
Cooking method
Ingredients
Red Onion Marmalade
Downloaded from www.Manualslib.com manuals search engine
Pastry
Downloaded from www.Manualslib.com manuals search engine
Pastry
192
Shortcrust Pastry
225g (8oz) plain flour
pinch salt
100g (4oz) margarine
45 ml (3tbsp) cold water
Place flour and salt into a mixing bowl. Rub the margarine into the flour until the mixture
resembles fine breadcrumbs. Add enough water so that when the mixture is kneaded
lightly for a few seconds a firm, smooth dough is formed. If possible, rest for 15 mins.
before rolling out.
Cooking method
Dish: Large Pyrex® bowl
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Pastry
193
Choux Pastry
Dish: large jug
Place butter and water in a large jug. Place on base and cook on HIGH MICROWAVE for
2-3 mins. or until boiling. Immediately tip in all the flour and beat well until mixture is
smooth. Cool slightly. Beat in eggs one at a time, beating vigorously until mixture is
smooth and glossy.
50g (2oz) butter
150 ml (1/4 pt) water
65g (21/2 oz) plain flour, sifted
2 eggs, lightly beaten
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Pastry
194
Suet crust Pastry
225g (8oz) self-raising flour
3 ml (1/2 tsp) salt
100g (4oz) shredded suet
105 ml (7tbsp) cold water
Mix together flour, salt and suet. Add water and mix to a soft dough. Knead lightly until
smooth.
Dish: Pyrex® bowl
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Pastry
195
Minced Beef and Onion Pie
Serves 4
Dish: large casserole with lid + 20 cm (8") pie plate
Accessory: no accessory then anti-spark ring + wire shelf on
lower level
Combine all filling ingredients except thickening in casserole dish. Cover, place on base of
oven and cook on HIGH MICROWAVE for 5 mins. then MEDIUM MICROWAVE for 15
mins. Mix gravy thickening with water and stir into meat. Leave to cool. Preheat oven on
CONVECTION 210°C. Roll out half the pastry to fit pie plate. Remove mince with a slotted
spoon, reserving gravy for serving and place on pastry base. Roll out remaining pastry for
a lid and place on top of mince, sealing the edges with water. Cut 2 slits in top of pastry
and glaze top with egg. Place on anti-spark ring on wire shelf and cook on CONVECTION
220°C + SIMMER MICROWAVE for 20-25 mins. or until cooked.
Cooking method
350g (12oz) lean minced steak
1 medium onion, chopped
450 ml (3/4 pt) hot beef stock
15 ml (1tbsp) tomato puree
5 ml (1tsp) yeast extract (Marmite®)
salt & pepper
10 ml (2tsp) gravy thickening
350g (12oz) shortcrust pastry
beaten egg to glaze
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Pastry
196
Chicken & Stilton Pie
Serves 4
Dish: bowl, 22.5 cm (9") gratin dish
Oven Accessory: no accessory then wire shelf in lower position
25g (1oz) butter
200g (7oz) leeks, sliced
50g (2oz) plain flour
450 ml (3/4 pt) milk
150g (5oz) stilton
400g (14oz) cooked chicken, cubed
250g (9oz) shortcrust pastry, chilled
Fill the Steam Water Tank. Place the butter and leeks in dish. Place on base of oven and
cook on STEAM MEDIUM for 8 minutes or until soft. Add the flour, stir well, then gradually
add the milk and cook on HIGH MICROWAVE for 4 mins stirring throughout or until the
sauce has thickened. Preheat the oven on CONVECTION 210°C. Finely chop the cheese
and add to the sauce, mix in the chicken. Grate the pastry on top of the chicken mixture.
Place on shelf and cook on CONVECTION 210°C + SIMMER MICROWAVE for 25-30
mins. or until cooked and browned.
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Pastry
197
Apple Pie
Serves 4-6
Dish: 20 cm (8") pie plate
Accessory: anti-spark ring + wire shelf on lower level
Preheat oven on CONVECTION 210°C. Mix together sugar, cinnamon and sultanas.
Toss apples in lemon juice. Sprinkle sugar mixture over. Divide pastry in half. Roll out half
and line base of plate. Place apple filling on top of pastry. Roll out remainder of pastry and
cut to a circle for lid. Seal edges, crimp and brush top with egg. Place pie on anti-spark
ring on wire shelf and cook on CONVECTION 220°C + SIMMER MICROWAVE for 20-25
mins. or until cooked.
25g (1oz) caster sugar
5 ml (1tsp) cinnamon
50g (2oz) sultanas
2 cooking apples, peeled, cored and sliced
15 ml (1tbsp) lemon juice
350g (12oz) puff pastry
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Pastry
198
Savoury Potato Plait
Serves 4-6
Dish: Pyrex® tray, greased
Accessory: shallow dish, wire shelf in lower position
1 small potato, thinly sliced
200g (7oz) puff pastry
1 small onion, sliced
small apple, peeled, cored and sliced
salt & pepper to taste
75g (3oz) cheese, grated or crumbled, e.g. Stilton, Roule etc.
1 egg, beaten
Place potato in a shallow dish with 3tbsp water. Cover, place on base of oven and cook on
HIGH MICROWAVE for 3 mins. Drain. 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. Arrange layers of potato, onion
and apple down the centre of the pastry. Season. Sprinkle over the cheese. Brush the
pastry strips with beaten egg and fold alternately over the mixture to form a plait. Preheat
oven on CONVECTION 210°C. Place potato plait on Pyrex® tray and glaze with beaten
egg. Place tray on wire shelf and cook on CONVECTION 230°C + SIMMER MICROWAVE
for 15-20 mins. or until crisp and golden.
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Pastry
199
1 quantity of suet pastry
75 ml (5tbsp) seedless raspberry jam
milk to glaze
Baked Jam Roly Poly Pudding
Serves 4
Dish: 1 kg (2 lb) glass loaf dish
Accessory: wire shelf in lower position
Roll out pastry to approx. 23 x 32 cm (9" x 13"). 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. Fill Steam Water Tank. Brush top with milk
and place in loaf dish. Place on shelf and cook on CONVECTION 200°C + STEAM LOW
for 15-20 mins. or until golden. After 10 mins refill Steam Water Tank.
Ingredients
Cooking method
Downloaded from www.Manualslib.com manuals search engine
Pastry
200
Chocolate Éclairs
Makes 12
Dish: baking sheet x2, greased and slightly damp
Oven Accessory: enamel shelf in lower position + wire shelf in
upper position
1 quantity of choux pastry
150 ml (1/4 pt) whipping cream
10 ml (2tsp) cocoa powder
15 ml (1tbsp) hot water
100g (4oz) icing sugar, sieved
Preheat the oven empty on CONVECTION 200°C. Place the choux pastry into a forcing
bag fitted with a plain 2 cm (3/4 ") nozzle. Pipe 6 fingers 9 cm (31/2 ") long on each baking
sheet. Place on shelves and cook on CONVECTION 200°C for approximately 30 mins.
Pierce each éclair and return for a further 5 mins. to crisp if necessary. When cooked cool
on a wire rack. Whip the cream until stiff and fill the éclairs. Dissolve cocoa in hot water
and stir into icing sugar, beating well until smooth, add extra water if required. Ice the filled
éclairs and leave until set.
Ingredients
Cooking method
Downloaded from www.Manualslib.com manuals search engine
Pastry
201
Lemon Meringue Pie
Serves 6
Dish: 25 cm (10") flan dish
Oven Accessory: wire shelf in lower position then no accessory
then wire shelf in lower position
Preheat oven on CONVECTION 210°C. Rub butter into the flour until the mixture
resembles fine breadcrumbs and stir in sugar. Add egg and enough water so that when the
mixture is kneaded lightly for a few seconds a firm, smooth dough is formed. Line the flan
dish with the pastry, prick the base with a fork and chill for 15 mins. in the fridge. Place flan
on wire shelf and bake blind on CONVECTION 210°C for 15 mins. with baking beans.
Remove baking beans and lining after 10 mins. Leave to cool. Place cornflour, water and
lemon juice and rind in a jug. Place on base of oven and heat on HIGH MICROWAVE for 2
mins. Stir and cook on HIGH MICROWAVE for 2 mins. or until smooth, glossy and
thickened. Add sugar. Cool slightly. Add egg yolks. Mix well. Pour into pastry case. Preheat
oven on CONVECTION 150°C. Whisk egg whites stiffly. Add sugar gradually - whisking
after each addition. Pile meringue onto lemon filling. Place flan on shelf and cook on
CONVECTION 150°C for 40-45 mins. or until lightly browned.
Cooking method
Ingredients
Pastry:
250g (8oz) plain flour
25g (1oz) icing sugar
125g (4oz) butter
1 egg yolk
30ml (2tbsp) water
Filling:
90g (3oz) cornflour
600 ml (1pt) water
4 lemons, juice and grated rind of
175g (6oz) sugar
4 egg yolks
Meringue:
225g (8oz) caster sugar
5 egg whites
Downloaded from www.Manualslib.com manuals search engine
Pastry
202
Congress Tarts
Makes 24
Dish: 2 x 12 hole bun tins 32 x 24cm (121/2"x 91/2"), greased
Oven Accessory: enamel shelf in lower position + wire shelf in
upper position
350g (12oz) shortcrust pastry
50g (2oz) butter
50g (2oz) caster sugar
1 egg, beaten
3ml (1/2 tsp) almond essence
75g (3oz) ground rice
raspberry jam
Pre-heat oven on CONVECTION 170°C. Roll out the shortcrust pastry to a thickness of
approximately 3 mm. (1/8"). Cut out 24 circles using a 7.5 cm (3”) pastry cutter. Place in
bun tins. Cream together butter and sugar until light and fluffy. Add beaten egg gradually
and then almond essence. Fold ground rice into mixture. Place 1/4 - 1/2 tsp of jam in the
base of each pastry round and top with 1tsp of creamed mixture. Place bun tins on shelves
and cook on CONVECTION 170°C. for 20 mins. or until risen and golden brown.
Ingredients
Cooking method
Downloaded from www.Manualslib.com manuals search engine
Pastry
203
Apple Strudel
Serves 4
Oven Accessory: enamel shelf greased in lower position
Preheat the oven empty on CONVECTION 180°C. Put the apples and juice into a bowl
and toss together. Add the sugar, walnuts, sultanas, cinnamon and almonds and mix
together. 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. Place three more
sheets of filo on top, in the same way as in step 4. Spread the apple filling along the front
edge of the filo pastry just 2.5cms from the edge and 2.5cms from each side. 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. Place on enamel shelf, seam-side down. Brush with
melted butter and cook on CONVECTION 180°C for 35-40 mins. Dust with icing sugar to
serve.
Cooking method
600g (1lb 5oz) dessert apples- Granny Smith's, cored, peeled and roughly
chopped
juice of 1/2 lemon
50g (2oz) golden caster sugar
50g (2oz) walnuts, roughly chopped
50g (2oz) sultanas
5 ml (1tsp) ground cinnamon
50g (2oz) ground almonds
225g (8oz) filo pastry
50g (2oz) butter, melted
icing sugar to serve
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Downloaded from www.Manualslib.com manuals search engine
Desserts & Baking Guidelines
Downloaded from www.Manualslib.com manuals search engine
Desserts &
Baking guidelines
206
Creamy Rice Pudding
Serves 4
Dish: large oval casserole, greased
100g (4oz) pudding rice
1 litre (13/4 pts) milk
50g (2oz) caster sugar
2ml (1/4 tsp) grated nutmeg
Mix all the ingredients together and pour into casserole. Place on base of oven and cook
on HIGH MICROWAVE for 8-10 mins.or until the milk is boiling. Stir. Fill Steam Water Tank
and cook on CONVECTION 180°C + STEAM SIMMER for 30-35 mins. or until starting to
thicken. After 15 mins stir pudding to break up any lumps and refill Steam Water Tank.
Leave to stand for 5 mins. to thicken further before serving.
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Desserts &
Baking guidelines
207
Steamed Suet Sponge Pudding
Serves 4
Dish: 1 litre (2 pt) pudding basin
150g (5oz) self-raising flour
pinch of salt
50g (2oz) caster sugar
50g (2oz) suet
1 egg
150 ml (1/4 pt) milk
30 ml (2tbsp) jam or golden syrup
Fill the Steam Water Tank. Mix the flour and salt and stir in sugar and suet. Make a well in
the centre and add beaten egg and milk. Mix to a soft dropping consistency. Put the jam or
syrup in the base of the greased pudding basin and pour pudding mixture over. Place on
base of oven and cook on STEAM MEDIUM for 7 mins.
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Desserts &
Baking guidelines
208
Spotted Dick
Serves 4
Dish: 1 kg (2 lb) glass loaf dish
Accessory: wire shelf in lower position
100g (4oz) self raising flour
pinch of salt
75g (3oz) shredded suet
75g (3oz) fresh breadcrumbs
50g (2oz) caster sugar
175g (6oz) currants
grated zest of 1 lemon
60ml (4tbsp) milk
Mix all of the dry ingredients, including the grated lemon zest together. Add enough milk to
produce soft dough. Turn out onto a floured surface and roll out the mixture to produce a
roll approximately 15cm (6 in) long and 5cm (2 in) in diameter. Fill Steam Water Tank.
Brush top with milk and place in loaf dish. Place on shelf and cook on CONVECTION
180°C + STEAM LOW for 15-20 mins. or until golden. Refill Steam Water Tank after 10
mins.
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Desserts &
Baking guidelines
209
Serves 4
Dish: 1 litre (2 pt) pudding basin
75g (3oz) golden syrup or jam
100g (4oz) margarine
100g (4oz) caster sugar
2 eggs
100g (4oz) self-raising flour
30 ml (2tbsp) milk
Fill Steam Water Tank. Place syrup or jam in base of bowl. Cream together the margarine
and sugar until light and fluffy. Beat in the eggs gradually. Fold in the flour and mix to a soft
consistency with the milk. Spoon the mixture over the syrup or jam. Place on base of oven
and cook on STEAM MEDIUM for 6 mins. Leave to cool slightly before turning upside
down on a serving plate.
Cooking method
Ingredients
Syrup Sponge Pudding
Downloaded from www.Manualslib.com manuals search engine
Desserts &
Baking guidelines
210
Pineapple Upside Down Pudding
Serves 4
Dish: 20 cm (8") round dish, lightly greased
Oven Accessory: wire shelf in lower position
15 ml (1tbsp) brown sugar
small can of pineapple slices, drained
4 glace cherries, halved
100g (4oz) margarine
100g (4oz) caster sugar
2 eggs
100g (4oz) self-raising flour
30 ml (2tbsp) milk
Sprinkle sugar on base of dish, arrange pineapple slices and cherry halves on top of sugar
in the base. Cream together the margarine and sugar until light and fluffy. Beat in the eggs
gradually. Fold in the flour and mix to a soft consistency with the milk. Spoon the mixture
over the pineapple. Place on shelf and cook on CONVECTION 170°C + WARM
MICROWAVE for 25-30 mins. or until cooked and golden brown. Leave to cool slightly
before turning upside down on a serving plate.
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Desserts &
Baking guidelines
211
Eve's Pudding
Serves 4
Dish: shallow ovenproof dish, lightly greased
Oven Accessory: no accessory followed by wire shelf in lower
position
500g (1lb) cooking apples, peeled, cored and sliced
90g (3oz) demerara sugar
100g (4oz) margarine
100g (4oz) caster sugar
2 eggs
100g (4oz) ground almonds
30 ml (2tbsp) milk
Fill Steam Water Tank. Place apple in dish with 15ml (1tbsp) of water. Cover, place on
base of oven and cook on STEAM MEDIUM for 5 mins. Stir in the sugar. Cream together
the margarine and sugar until light and fluffy. Beat in the eggs gradually. Fold in the
almonds and mix to a soft consistency with the milk. Spoon the mixture over the apple.
Place on shelf and cook on CONVECTION 180°C + WARM MICROWAVE for 25 mins. or
until cooked and golden brown. Leave to cool slightly before turning upside down on a
serving plate.
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Desserts &
Baking guidelines
212
Sticky Pudding with Toffee sauce
Dish: 20cm (8") pudding basin, greased and lined, jug
175g (6oz) fresh or ready to eat dates, stoned and finely chopped
50g (2oz) butter
175g (6oz) caster sugar
2 eggs, lightly beaten
175g (6oz) self raising flour
5ml (1tsp) bicarbonate of soda
3ml (1/2tsp) grated nutmeg
3ml (1/2 tsp) ground ginger
Sauce:
150g (5oz) muscovado sugar
75ml (3fl.oz) double cream
75g (3oz) butter
Pour 300ml (1/2 pt) boiling water over the chopped dates and set aside to cool. Cream the
butter and sugar until light and fluffy. Beat in the eggs a little at a time. Fold in the flour,
bicarbonate of soda, spices and the dates with the liquid. Fill the Steam Water Tank.
Pour mixture into the soufflé dish. Place on base of oven and cook on STEAM MEDIUM
for 10 mins. or until cooked. To make the sauce, place all the ingredients in a large jug and
cook on HIGH MICROWAVE for 1 minute or until the sugar has dissolved. Stir and
continue to cook on HIGH MICROWAVE for 1-2 mins or until smooth and hot. Drizzle the
hot sauce over the sponge and serve with whipped cream.
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Desserts &
Baking guidelines
213
Crème Caramel
Serves 4
Dish: 15 cm (6") soufflé dish
150 ml (1/4 pt) water
100g (4oz) caster sugar
4 eggs
5ml (1tsp) vanilla essence
50g (2oz) caster sugar
575 ml (1 pt) cold milk
Put water and the 100g (4oz) of sugar in a soufflé dish. Place on base of oven and cook
on HIGH MICROWAVE for 2 mins. or until sugar has dissolved. Continue cooking on HIGH
MICROWAVE for 12-15 mins. until sugar has caramelised, keeping a close watch as it can
burn easily. CAUTION - Remove from oven very carefully (the base will be extremely hot)
and cool. Beat eggs, vanilla essence, caster sugar and milk together and strain over
caramel. Fill the Steam Water Tank. Place dish on base of oven and cook on STEAM
SIMMER for 20 mins. or until starting to set around edge of dish. Refill Steam Water Tank
after 10 mins. The custard will continue to set on cooling. Refrigerate for several hours
before turning out.
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Desserts &
Baking guidelines
214
Strawberry Roulade
Dish: Swiss roll tin 23 x 33cm (13”x 9”), greased and lined with
baking parchment
Oven Accessory: wire shelf in lower position
4 medium egg whites
200g (7oz) caster sugar
5 ml (1tsp) cornflour
5 ml (1tsp) malt vinegar
5 ml (1tsp) vanilla extract
40g (11/2) flaked almonds
Filling:
300ml (1/2 pt) double cream, softly whipped
250g (9oz) strawberries, sliced
Preheat the oven on CONVECTION 150°C. Whisk the egg whites until stiff but not dry.
Slowly whisk in the sugar until the mixture is thick and glossy. Blend the cornflour, vinegar
and vanilla extract to a smooth paste, in a separate bowl and then whisk into egg whites.
Spoon into the tin and gently level the top. Sprinkle with flaked almonds. Place on wire
shelf and cook on CONVECTION 150°C for 30 mins. Remove meringue from oven and
cover with damp greaseproof paper. After 10 minutes remove greaseproof paper from the
meringue and turn out onto a sheet dusted with icing sugar and carefully peel off the lining
paper. Spread cream all over the meringue and scatter the strawberries on top. Roll up the
roulade from one of the short edges using the baking parchment paper to help you. Chill in
the fridge for 30 mins and then lightly dust with icing sugar before serving.
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Desserts &
Baking guidelines
215
Bread & Butter Pudding
Serves 4
Dish: bowl, 20 x 25 cm (8 x 10") oblong, greased dish
Oven Accessory: no accessory then wire shelf in lower position
6 slices of bread, buttered and cut into triangles
75g (3oz) mixed dried fruit
450ml (3/4pt) milk
3 eggs
25g (1oz) caster sugar
3 ml (1/2 tsp) nutmeg
Arrange the bread and fruit in the prepared dish. Place milk in bowl. Place on base of oven
and heat the milk for 3 mins. on MEDIUM MICROWAVE but do not allow to boil. Beat
together the eggs and sugar, add the milk, stirring well. Pour the mixture over the bread,
sprinkle with nutmeg and leave to stand for 15 mins. Place dish on the wire shelf and cook
on CONVECTION 190°C + WARM MICROWAVE for 15-20 mins. or until set and browned.
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Desserts &
Baking guidelines
216
Apricot & Marzipan Baked Apples
Serves 2
Dish: 20cm (8”) shallow dish
4 medium sized cooking apples
50g (2oz) marzipan
200g (7oz) can apricot halves
Roll out marzipan and cut into 4 circles with an 81/2 cm (31/4”) cutter. Core the apples and
cut in half horizontally. Cover the bottom half of each of the apples with a circle of
marzipan and 3 apricot halves. Place the other half of each apple on top. Fill the centre of
each apple with apricots and place in a shallow dish. Fill Steam Water Tank. Place on base
of oven and cook on STEAM MEDIUM for 8-10 mins. Stand for 2-3 mins before serving.
NB 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.
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Desserts &
Baking guidelines
217
Fruit Crumble
Serves 4
Dish: shallow ovenproof dish
Oven Accessory: no accessory then wire shelf in lower position
675g (1lb 8oz) fresh fruit, prepared (e.g. apples, plums, rhubarb,
blackcurrants)
sugar to taste
Crumble Topping:
100g (4oz) butter
200g (7oz) plain flour
100g (4oz) light soft brown sugar
Fill Steam Water Tank. Layer prepared fruit in the dish. Place on base of oven and cook on
STEAM MEDIUM for 3 mins. Add sugar to taste, depending on the sharpness of the fruit.
Rub butter into the flour until mixture resembles fine breadcrumbs. Stir in the sugar.
Sprinkle the crumble over the fruit, so that it is completely covered. Place on shelf and
cook on CONVECTION 230°C + SIMMER MICROWAVE for 15 - 20 minutes, or until
golden brown.
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Desserts &
Baking guidelines
218
Red Fruit Compote
Serves 4
Dish: large shallow ovenproof dish
225g (8oz) plums, halved and stoned
225g (8oz) cherries, stoned
225g (8oz) blueberries
225g (8oz) strawberries
225g (8oz) raspberries
50g (2oz) golden caster sugar
Fill the Steam Water Tank. Place the plums, cherries and blueberries in dish. Place on
base of oven and cook on STEAM LOW for 10 mins. Stir in the strawberries and cook on
STEAM LOW for a further 5 mins. Stir the raspberries and sugar into the hot fruit and allow
to cool before serving.
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Desserts &
Baking guidelines
219
Christmas Pudding
Serves 6-8
Dish: 1.3 litre (2 1/2 pt) pudding basin lightly greased
1 carrot, peeled and grated
1 orange, juice and grated rind of
400g (14oz) mixed dried fruit
45 ml (3tbsp) brandy
15 ml (1tbsp) black treacle
50g (2oz) self-raising flour
pinch of salt
15 ml (1tbsp) cocoa
5 ml (1tsp) mixed spice
3 ml (1/2 tsp) nutmeg
100g (4oz) shredded suet
150g (5oz) fresh breadcrumbs
50g (2oz) mixed peel
50g (2oz) flaked almonds
2 eggs, beaten
Place apple and carrot in a large bowl. Place on base of oven and cook on HIGH
MICROWAVE for 5 mins. Beat well to make a thick puree. Stir in juice, rind and mixed fruit.
Cook on HIGH MICROWAVE for 2 mins. Stir in brandy and treacle. Stand for 5 mins. Beat
in rest of ingredients. Fill Steam Water Tank. Press into the pudding basin. Cover, place on
base of oven and cook on STEAM MEDIUM for 5 mins. Stand for 5 mins. Cook on STEAM
MEDIUM for another 3 mins. or until just firm.
NOTE. 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.
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Desserts &
Baking guidelines
220
Chocolate Cheesecake
Dish: bowl, 23cm (9") flan tin, greased
Accessory: no accessory then wire shelf in lower position
100g (4oz) butter
225g (8oz) digestive biscuits, crushed
225g (8oz) plain chocolate
30ml (2 tbsp) milk
700g (11/2 lb) soft cheese
175g (6oz) soft brown sugar
3 large eggs
5ml (1tsp) vanilla essence
Put butter in bowl. Place on base of oven and heat on HIGH MICROWAVE for 40-50 secs.
Stir in biscuits and press into base of flan. Melt chocolate with milk on HIGH MICROWAVE
for 2 mins. Leave to cool slightly. Preheat oven on CONVECTION 150°C. Mix all the
remaining ingredients and stir in chocolate. Pour over biscuit base. Place tin on shelf and
cook on CONVECTION 150°C for 30 mins.
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Desserts &
Baking guidelines
221
Baking guidelines
Dish Size/shape
Always use the exact dish size stated in the following recipes, otherwise
cooking times and results will be affected.
Eggs
The following recipes have been tested using medium eggs. Using a
different size of egg may affect cooking times.
Downloaded from www.Manualslib.com manuals search engine
Desserts &
Baking guidelines
222
Dish: 20cm (8") round tin, greased and lined
Oven Accessory: wire shelf on lower level
200g (8oz) butter or margarine
200g (8oz) dark muscovado sugar
200g (8oz) plain flour
4 eggs, beaten
50g (2oz) ground almonds
100ml (31/2 fl.oz) sherry
75g (3oz) candied peel
75g (3oz) glace cherries, roughly chopped
250g (9oz) currants
250g (9oz) raisins
100g (4oz) pecan nuts, broken into pieces
finely grated zest of 1 lemon
7.5 ml (11/2 tsp) mixed spice
2.5ml (1/2 tsp) vanilla extract
2.5ml (1/2 tsp) baking powder
Preheat oven on CONVECTION 140°C. Prepare the tin by lining with a double layer of
greaseproof paper on the inside and tie a double band of brown paper around the outside.
Cream the butter and sugar until pale and fluffy. Add the eggs one at a time, beating well
after each addition. Fold in half the flour using a metal spoon, then fold in the rest. Stir in
the almonds. Mix in the sherry, and then add the peel, cherries, raisins, currants, nuts,
lemon zest, spice and vanilla. Stir in the baking powder. Spoon mixture into the tin and
spread evenly, removing all air pockets. Make a small dip in the centre. Place tin on shelf
and cook on CONVECTION 140°C for 2-2
1/4 hrs. until a skewer inserted in the middle
comes out clean. Leave cake to cool in tin. When completely cold wrap well in cling film
and foil to store until ready to decorate. The cake will keep for several months.
Cooking method
Ingredients
Celebration Cake
Downloaded from www.Manualslib.com manuals search engine
Desserts &
Baking guidelines
223
Dish: 2 x 18 cm (7") cake tins, greased and lined
Oven Accessory: enamel shelf in lower position + wire shelf in
upper position
175g (6oz) butter or margarine
175g (6oz) caster sugar
3 eggs
175g (6oz) self-raising flour
Preheat oven on CONVECTION 180°C. Cream butter and sugar until pale and fluffy. Add
the eggs a little at a time beating well after each addition. Fold in half the flour, using a
metal spoon, then fold in the remaining flour. Spoon the mixture into the tins and level with
a knife. Place one tin in the centre of the enamel shelf and one tin in the centre of the wire
shelf. Cook on CONVECTION 180°C for 20-25 mins. or until cooked. Sandwich together
with cream and jam and dust with icing sugar or with a filling of your choice.
Cooking method
Ingredients
Victoria Sandwich
Downloaded from www.Manualslib.com manuals search engine
Desserts &
Baking guidelines
224
Chocolate Cake
Dish: bowl, 23cm (9") round tin, greased and lined
Oven Accessory: no accessory then anti-spark ring + wire shelf on
lower level
100g (4oz) plain chocolate
100g (4oz) butter
4 eggs
100g (4oz) icing sugar
50g (2oz) self raising flour
50g (2oz) ground almonds
Topping:
50g (2oz) butter
25g (1oz) cocoa powder
30ml (2tbsp) milk
225g (8oz) icing sugar
Place chocolate and butter in a bowl. Place on base of oven and melt on HIGH
MICROWAVE for 2-3 mins. Cool slightly. Whisk eggs and sugar until pale and fluffy and
then fold in the chocolate mixture.
Fold in the flour and almonds. Spoon the mixture into the tin. Place tin on anti-spark ring
and cook on CONVECTION 180°C + SIMMER for 18 mins. or until cooked. Leave to cool
To make the topping place the butter in a bowl and melt on HIGH MICROWAVE for 30-40
secs. Stir in the remaining ingredients and beat well until smooth. Spread the topping over
the top of the cake.
Cooking method
Ingredients
Downloaded from www.Manualslib.com manuals search engine
Desserts &
Baking guidelines
225
Dish: bowl, 18 cm (7") square tin lined with 2 strips of greaseproof
paper to form a cross shape.
Oven Accessory: no accessory then anti-spark ring + wire shelf in
lower position
225g (8oz) plain flour
pinch salt
10 ml (2tsp) ground ginger
10 ml (2tsp) baking powder
3 ml (1/2 tsp) bicarbonate of soda
100g (4oz) soft brown sugar
75g (3oz) butter or margarine
75g (3oz) treacle
75g (3oz) golden syrup
150 ml (1/4 pt) milk
1 egg, beaten
Sift the flour, salt, ginger, baking powder and bicarbonate of soda into a bowl. Place the
sugar, butter, treacle and syrup in a bowl. Place on base of oven and cook on HIGH
MICROWAVE for 30-60 secs. Whisk the milk and egg together. Make a well in the centre
of the dry ingredients and pour in the liquid and syrup, mixing thoroughly. Pour the mixture
into the cake tin. Place tin on the anti-spark ring and cook on CONVECTION 160°C +
SIMMER MICROWAVE for 20 mins. or until just firm.
Cooking method
Ingredients
Gingerbread
Downloaded from www.Manualslib.com manuals search engine
Desserts &
Baking guidelines
226
Dish: 20 cm (8") round cake tin, greased and lined
Oven Accessory: anti-spark ring + wire shelf in lower position
150g (5oz) butter
10 ml (2tsp) grated lemon rind
150g (5oz) packet of cream cheese
225g (8oz) caster sugar
3 eggs, beaten
100g (4oz) plain flour
100g (4oz) self-raising flour
150g (5oz) sultanas
150g (5oz) glace cherries
Cream together butter, lemon rind, cream cheese and sugar until light and fluffy. Add eggs
a little at a time beating well after each addition. Fold in sifted flours, sultanas and
quartered cherries. Spread mixture into tin. Place tin on the anti-spark ring and cook on
CONVECTION 160°C + WARM MICROWAVE for 35-40 mins. or until cooked.
Cooking method
Ingredients
Fruity Cream-Cheese Cake
Downloaded from www.Manualslib.com manuals search engine
Desserts &
Baking guidelines
227
Dish: 18 cm (7") square tin, base lined
Oven Accessory: anti-spark ring + wire shelf in lower position
150 ml (1/4 pt) sunflower oil
250g (9oz) wholemeal self-raising flour
10 ml (2tsp) baking powder
10 ml (2tsp) cinnamon
5 ml (1tsp) nutmeg
150g (5oz) light muscovado sugar
50g (2oz) walnuts, coarsely chopped
125g (4oz) carrots, grated
2 ripe bananas, mashed
2 eggs, beaten
Cream Cheese Topping:
250g (8oz) cream cheese
10ml (2tsp) honey
5ml (1tsp) lemon juice
chopped walnuts to decorate
Place all the cake ingredients in a large bowl and mix well. Spoon into the lined tin. Place
tin on anti-spark ring and cook on CONVECTION 160°C + WARM MICROWAVE for 30
mins. or until cooked and well risen. Allow to cool in the tin. To make the topping mix the
cheese, honey and lemon. Decorate the cooled cake with the cream cheese topping and
walnuts.
Cooking method
Ingredients
Carrot Cake
Downloaded from www.Manualslib.com manuals search engine
Desserts &
Baking guidelines
228
Dish: bowl, 18 cm (7") cake tin, lined with greaseproof paper
Oven Accessory: anti-spark ring + wire shelf in lower position
1 banana, large
3 ml (1/2 tsp) vanilla flavouring
75g (3oz) butter
100g (4oz) granulated sugar
150g (5oz) self-raising flour
3 ml (1/2 tsp) salt
1 1/2 ml (1/4 tsp) bicarbonate of soda
2 eggs
Peel the banana and mash until smooth with the vanilla flavouring. Place the butter and
sugar in a bowl. Place on base of oven and melt on HIGH MICROWAVE for 1 minute, or
until soft. Stir in the flour, salt and bicarbonate of soda. Beat in the eggs and mashed
banana. Spoon into the prepared cake tin. Place tin on anti-spark ring on shelf and cook
on CONVECTION 160°C + WARM MICROWAVE for 20 minutes, or until cooked.
Cooking method
Ingredients
Banana Cake
Downloaded from www.Manualslib.com manuals search engine
Desserts &
Baking guidelines
229
Dish: 20 cm (8") round tin, greased and lined
Oven Accessory: anti-spark ring + wire shelf in lower position
100g (4oz) currants
100g (4oz) sultanas
100g (4oz) raisins
50g (2oz) whole almonds, blanched and chopped, reserve 6 whole for
decoration
225g (8oz) butter or margarine
225g (8oz) soft brown sugar
grated rind of one lemon
4 eggs
275g (10oz) plain flour
100g (4oz) chopped mixed peel.
Mix the chopped nuts, fruit, peel and flour together. Cream the fat, sugar and lemon rind
until pale and fluffy. Beat in the eggs one at a time. Fold in the dry ingredients. Spoon
mixture into tin and hollow out the centre slightly. Split the reserve almonds, and arrange
on top. Place tin on anti-spark ring and cook on CONVECTION 160°C + WARM
MICROWAVE for 35-40 mins.
Cooking method
Ingredients
Dundee Cake
Downloaded from www.Manualslib.com manuals search engine
Desserts &
Baking guidelines
230
Dish: 18 cm (7") round cake tin, greased and lined
Oven Accessory: anti-spark ring + wire shelf in lower position
175g (6oz) soft margarine
175g (6oz) caster sugar
3 eggs, beaten
200g (7oz) self raising flour
3ml (1/2 tsp) salt
5ml (1tsp) mixed spice
45 ml (3tbsp) Camp coffee essence
45 ml (3tbsp) milk
15ml (1tsp) black treacle
75g (3oz) chopped walnuts
Icing:
50g (2oz) soft margarine
225g (8oz) icing sugar
15 ml (11/2 tbsp) Camp coffee essence
15 ml (1tbsp) water
Cream margarine and sugar until light and fluffy. Gradually beat in the eggs. Fold in the
dry ingredients. Add coffee essence, milk, treacle and walnuts. Stir well. Spoon into tin.
Place tin on anti-spark ring and cook on CONVECTION 160°C + WARM MICROWAVE for
25-30 mins. Cool. Cut in half. Beat all icing ingredients together until smooth. Sandwich
cake together with half the icing and spread the remainder over the top. Decorate with
whole walnuts.
Cooking method
Ingredients
Coffee and Walnut Cake
Downloaded from www.Manualslib.com manuals search engine
Desserts &
Baking guidelines
231
Slice Makes 24 squares
Dish: Swiss roll tin 23 x 33cm (13”x 9”), greased
Oven Accessory: wire shelf in lower position
200g (7oz) unsalted butter, diced
350g (12oz) plain flour, sifted
50g (2oz) golden caster sugar
2 medium eggs, beaten
2tbsp semolina
350g (12oz) dessert apples, sliced
For the crumble:
100g (4oz) plain flour, sifted
100g (4oz) porridge oats
100g (4oz) golden caster sugar
1tsp cinnamon
125g (4 1/2oz) unsalted butter, diced
Pre-heat the oven on CONVECTION 200°C. Rub the butter into the flour and then stir in
the sugar. Add the eggs and form into a dough. Press the dough into the prepared tin and
level it out. Sprinkle the semolina over the dough and top with an even layer of apples.
For the crumble, mix the flour, oats, sugar and cinnamon into a bowl and rub in the butter.
Cover the apples with an even layer of crumble and press down carefully to cover. Place
tin on shelf and cook on CONVECTION 200°C for 20 mins. and then reduce the oven
temperature to CONVECTION 180°C and cook for a further 30 mins. or until the top is
golden brown. Leave to cool in the tin for 30 mins. Cut into squares and finish cooling on a
wire rack.
Cooking method
Ingredients
Fruit Crumble Slice
Downloaded from www.Manualslib.com manuals search engine
Desserts &
Baking guidelines
232
Dish: 23cm (9”) cake tin, lined with greaseproof paper
Oven Accessory: anti-spark ring + wire shelf in lower position
250g (9oz) butter
5 ml (1tsp) vanilla essence
150g (5oz) caster sugar
2 eggs, beaten
284ml (1/2 pt) cream
225g (8oz) plain flour
75g (3oz) self raising flour
5 ml (1tsp) bicarbonate of soda
100g (4oz) pecan nuts, finely chopped
25g (1oz) brown sugar
3 ml (1/2 tsp) ground cinnamon
100g (4oz) pecan nuts, whole
60 ml (4tbsp) maple syrup
Cream together butter, essence and sugar until light and fluffy. Add the eggs a little at a
time, beating well after each addition. Stir in the soured cream and then fold in the sifted
flours and soda. Spread half the cake mixture into the prepared tin. Sprinkle over the
combined pecan nuts, brown sugar and cinnamon. Cover with the remaining cake mixture.
Arrange the whole pecan nuts on the top. Place tin on anti-spark ring and cook on
CONVECTION 160°C + WARM MICROWAVE for 30-35 mins. or until cooked. Brush with
maple syrup and allow to cool in the tin.
Cooking method
Ingredients
Pecan Sour Cream Cake
Downloaded from www.Manualslib.com manuals search engine
Desserts &
Baking guidelines
233
Dish: Swiss roll tin 33 x 23cm (13”x 9”), greased and lined with
baking parchment
Oven Accessory: wire shelf in lower position
3 medium eggs, beaten
125g (41/2 oz) caster sugar
125g (41/2 oz) plain flour
Filling:
jam or cream
icing sugar to dredge
Preheat oven on CONVECTION 200°C. Whisk eggs and sugar together in a heatproof
bowl until blended. Stand bowl over hot water and continue to whisk eggs and sugar until
pale and creamy, and mixture leaves a trail on the surface when the whisk is lifted.
Remove from hot water and whisk until cool and thick. Carefully fold in half of the sifted
flour, then fold in the other half. Fold in 15ml (1tbsp) of hot water. Tip the tin to allow
mixture to run into corners. Place tin on shelf and cook on CONVECTION 200°C for 10
mins. Place sheet of greaseproof paper on a damp tea towel and dredge paper with caster
sugar. Quickly turn the Swiss roll out onto the greaseproof and carefully remove the
baking parchment. Spread with jam or desired filling. Roll up from short side with the aid of
the greaseproof paper. Dredge with icing sugar.
Cooking method
Ingredients
Swiss Roll
Downloaded from www.Manualslib.com manuals search engine
Desserts &
Baking guidelines
234
Dish: bowl, 20cm (8”) cake tin, greased and lined with greaseproof
paper
Oven Accessory: no accessory then anti-spark ring + wire shelf in
lower position
175g (6oz) golden syrup
150g (5oz) margarine
150ml (1/4 pt) milk
450g (1lb) mixed dried fruit
225g (8oz) plain flour
10ml (2tsp) mixed spice
pinch salt
10ml (2tsp) baking powder
2 eggs, beaten
25g (1oz) demerara sugar (optional)
Place syrup, margarine, milk and fruit in a bowl. Place on base of oven and heat on HIGH
MICROWAVE for 5 mins. stirring twice. Cool slightly. Sieve in dry ingredients and mix in
eggs. Beat well. Pour into tin and sprinkle with Demerara sugar. Place tin on anti-spark
ring and cook on CONVECTION 160°C + WARM MICROWAVE for 35-40 mins. or until
cooked.
Cooking method
Ingredients
Boiled Fruit Cake
Downloaded from www.Manualslib.com manuals search engine
Desserts &
Baking guidelines
235
Dish: 2 baking trays 30 x 21.5 cms (11 1/2 x 8”)
Oven Accessory: enamel shelf in lower position + wire shelf in
upper position
Basic Cookie Dough:
100g (4oz) butter
100g (4oz) caster sugar
1 egg, beaten
175g (6oz) plain flour
Variations:
White Chocolate and Pistachio Nut
100g (4oz) white chocolate, chopped
50g (2oz) pistachio nuts, chopped
Marzipan and Cherry
100g (4oz)glace cherries
50g (2oz) marzipan, chopped
Peanut Butter
100g (4oz) peanuts
50g (2oz) peanut butter, crunchy
Chocolate Chunk
75g (3oz) white chocolate, chopped
75g (3oz) dark chocolate, chopped
Preheat oven on CONVECTION 170°C. Cream together the butter and sugar until pale,
then beat in the egg. Mix in the flour until well combined and add the chosen additions.
Place walnut-sized spoonfuls of dough well apart on greased baking trays, flatten slightly
with a fork. Place in oven and cook on CONVECTION 170°C for 10-15 mins. or until
golden. Remove from baking sheets and allow to cool on a wire rack.
Cooking method
Ingredients
American Cookies
Downloaded from www.Manualslib.com manuals search engine
Desserts &
Baking guidelines
236
Dish: bowl, 30x20x3.5cm (12"x 8" x 11/2") tin lined with lightly
buttered greaseproof paper
Oven Accessory: no accessory then anti-spark ring + wire shelf in
lower position
250g (9oz) plain chocolate
250g (9oz) unsalted butter
175g (6oz) plain flour
5ml (1tsp) baking powder
300g (11oz) caster sugar
4 large eggs, lightly beaten
1tsp vanilla essence
75g (3oz) pecans, broken into pieces
75g (3oz) milk chocolate, cut into large chunks
75g (3oz) white chocolate, cut into large chunks
Put the plain chocolate and butter in a large bowl. Place on base and melt on HIGH
MICROWAVE for 3-4 mins. Leave to cool slightly. Sieve the flour and baking powder into a
bowl and set aside. Stir the sugar into the chocolate. Add the eggs and vanilla essence.
Fold in the flour, nuts and chocolate. Pour the chocolate mixture into the prepared cake
tin. Place on anti-spark ring on wire shelf and cook on CONVECTION 180°C + SIMMER
MICROWAVE for 20 mins. The middle should feel soft when cooked. Allow to cool in the
tin. Remove the brownies from the tin and cut into squares.
Cooking method
Ingredients
Chocolate Brownies
Downloaded from www.Manualslib.com manuals search engine
Desserts &
Baking guidelines
237
Makes 10
Dish: baking tray 30 x 21.5cms (12" x 8"), greased
Oven Accessory: wire shelf in lower position
225g (8oz) self-raising flour
pinch salt
5 ml (1tsp) baking powder
50g (2oz) butter
25g (1oz) caster sugar
50g (2oz) sultanas
75 ml (5tbsp) milk
beaten egg to glaze
Preheat oven on CONVECTION 210°C. Sift the flour, salt and baking powder together.
Rub in fat until the mixture resembles fine breadcrumbs. Add sugar and sultanas. Make a
well in the centre and stir in enough milk to form a soft dough. Knead lightly. Pat out to
2cm (3/4") thick and cut into 10 rounds with a 5 cm (2") cutter. Place on baking sheet and
brush with beaten egg. Place on shelf and cook on CONVECTION 210°C for 15 mins. or
until well risen and golden brown.
Cooking method
Ingredients
Fr u i t S c o n e s
Downloaded from www.Manualslib.com manuals search engine
Desserts &
Baking guidelines
238
Makes 24
Dish: 2 x 12 hole bun tins 32cm x 24cm (121/2" x 91/2") + 24 paper
cake cases
Oven Accessory: enamel shelf in lower position + wire shelf in
upper position
175g (6oz) butter
175g (6oz) caster sugar
3 eggs, beaten
175g (6oz) self raising flour
5ml (1tsp) vanilla essence
Preheat oven on CONVECTION 180°C with shelves in position. Cream together butter
and sugar until light and fluffy. Add the eggs a little at a time, beating well after each
addition. Fold in the flour. Fill the paper cases two thirds full with mixture. Cook on
CONVECTION 180°C for 15 mins. or until golden and firm to touch.
Variation: Queen Cakes
Add 75g (3oz) sultanas in with the flour and cook as above.
Cooking method
Ingredients
Fairy Cakes
Downloaded from www.Manualslib.com manuals search engine
Desserts &
Baking guidelines
239
Makes 12
Dish: bowl, 2 x 6 hole muffin tins + 12 paper muffin cases
Oven Accessory: no accessory then enamel shelf in lower position
+ wire shelf in upper position
Streusel Topping
50g (2oz) butter
75g (3oz) plain flour
30ml (2tbsp) granulated sugar
15ml (1tbsp) ground mixed spice
Muffins
200g (7oz) plain flour
3 ml (1/2 tsp) bicarbonate of soda
10 ml (2tsp) baking powder
pinch salt
75g (3oz) caster sugar
75g (3oz) butter
200ml (7fl.oz) buttermilk
1 medium egg, beaten
175g (6oz) fresh or frozen berries,
raspberries or blueberries are ideal
Make streusel topping. Place butter in a bowl and place on base of oven. Melt on HIGH
MICROWAVE for 10-20 secs. Add the remaining topping ingredients and combine to make
a soft dough. Chill. Sift together the flour, bicarbonate, baking powder and salt. Stir in the
sugar. Melt butter for the muffins on HIGH MICROWAVE for 30 secs - 1 min. Cool slightly
then mix in the buttermilk and egg. Preheat oven on CONVECTION 200°C. Lightly stir the
buttermilk mixture into the flour mixture. Fold in the fruit. Divide mixture equally between
12 muffin cases. Crumble small amounts of streusel topping over each muffin. Place a
muffin tin on each shelf and cook on CONVECTION 200°C for 20-25 mins. or until
browned and well risen.
Cooking method
Ingredients
Streusel Topped Fruit Muffins
Downloaded from www.Manualslib.com manuals search engine
Downloaded from www.Manualslib.com manuals search engine
Bread & Pizza
Downloaded from www.Manualslib.com manuals search engine
Bread & Pizza
242
To prove dough
Prove on CONVECTION 40°C
The microwave is also useful for defrosting and warming frozen bread
products, taking individual slices or items from the freezer as required.
Bread & Pizza
Downloaded from www.Manualslib.com manuals search engine
Bread & Pizza
243
Makes 2 loaves or 12 rolls
Dish: 2 x 450g (1lb) loaf tin, lightly greased
Oven Accessory: wire shelf in lower position
450g (1lb) strong bread flour
1 sachet dried yeast
5ml (1tsp) salt
15g (1tbsp) fat
275ml (1/2 pt) warm water
In a large bowl, combine the flour, yeast and salt. Rub in the fat. Add the warm water then
mix to a dough. Turn onto a floured surface and knead for 10 mins. Divide into two and
place in the loaf tins. Cover and prove until the dough has doubled in size in a warm place
or on CONVECTION 40°C. Preheat the oven on CONVECTION 220°C. Place the two loaf
tins side by side on the wire shelf. Cook on CONVECTION 220°C for 15- 20 mins.
Cooking method
Ingredients
Standard Bread Dough
Downloaded from www.Manualslib.com manuals search engine
Bread & Pizza
244
Dish: 2 x Baking sheets 32 x 23 cm(13” x 9”)greased
Oven Accessory: enamel shelf in lower position and wire shelf in
upper position.
Use 225g (8oz) each of wholemeal and strong white bread flour.
Granary Bread
Use 450g (1lb)granary flour instead of strong white bread flour.
Follow steps above to produce a dough. Divide into 12 and shape into rolls. Place six on a
baking sheet and six on the enamel shelf. Cover and allow to prove in a warm place or on
CONVECTION 40°C until doubled in size. Preheat oven on CONVECTION 220°C. Glaze
rolls with beaten egg and sprinkle with seeds, if desired. Place baking sheets in oven and
cook on CONVECTION 220°C for 12-15 mins. or until golden brown.
Cooking method
Ingredients
Wholemeal Bread
Downloaded from www.Manualslib.com manuals search engine
Bread & Pizza
245
Oven Accessory: greased enamel shelf in lower position
450g (1lb) strong white bread flour
1 sachets dried yeast
5ml (1tsp) sugar
5ml (1tsp) salt
275 ml (1/2 pt) warm water
15ml (1tbsp)
Topping
- 1 small red onion sliced and softened with 5ml (1tsp) olive oil and 5ml (1tsp)
balsamic vinegar. (Do this in a bowl covered in cling film in the microwave for
1-2min).
- 30ml (2tbsp)chopped black or green olives.
- 2 chopped cloves of garlic, sea salt and cracked black pepper corns.
- 30ml (2tbsp) sundried tomatoes, chopped
In a large bowl, combine the flour, yeast, sugar and salt. Gradually add the warm water
until you have a soft dough. Turn onto a floured surface and knead for 10 mins. Roll and
press the dough into a 40cm x 30cm rectangle (15" x12") and place on enamel shelf.
Cover and prove until the dough has doubled in size in a warm place or on CONVECTION
40°C. Dimple the surface of the dough. Add one of the above toppings and drizzle with
olive oil. Preheat oven on CONVECTION 220°C. Place shelf in oven and cook on
CONVECTION 220°C for 15-20 mins.
Cooking method
Ingredients
Focaccia
Downloaded from www.Manualslib.com manuals search engine
Bread & Pizza
246
Makes 6 rolls
Oven Accessory: greased enamel shelf in lower position
250g (9oz) strong bread flour
5ml (1tsp) sachet dried yeast
5ml (1tsp) salt
25g (1oz) sun-dried tomatoes, roughly chopped
45ml (3tbsp) olive oil
75ml (3fl.oz) passata
75ml (3fl.oz) warm water
5ml (1tsp) olive oil
In a large bowl, combine the flour, yeast and salt and stir in the tomatoes. Add the oil,
passata and enough warm water to form a soft dough. Turn onto a floured surface and
knead for 10 mins. Divide dough into 6 and place on enamel shelf. Cover and prove until
the dough has doubled in size in a warm place or on CONVECTION 40°C. Preheat the
oven on CONVECTION 220°C. Glaze rolls with olive oil. Place the enamel shelf in oven
and cook on CONVECTION 220°C for 15- 20 mins.
Cooking method
Ingredients
Sun-Dried Tomato Roll
Downloaded from www.Manualslib.com manuals search engine
Bread & Pizza
247
Dish: bowl
Oven Accessory: no accessory then greased enamel shelf in lower
position
250g (9oz) strong bread flour
5ml (1tsp) sachet dried yeast
3 ml (1/2 tsp) salt
10ml (2tsp) olive oil
150ml (1/4 pt) warm water
Topping:
1 red onion, cut into rings
2 cloves garlic, crushed
400g (14oz) tomatoes on the vine
12 pitted black olives
16 capers
30ml (2tbsp) olive oil
5ml (1tsp) chilli flakes
5ml (1tsp) mixed herbs
12 basil leaves
150g (5oz) mozzarella, grated
In a large bowl combine the flour, yeast and salt. Add the oil and gradually add enough
warm water until you have a soft dough. Turn onto a floured surface and knead for 10
mins. Roll out to a 30cm x 20cm (12"x8”) rectangle. Place on enamel shelf. Cover and
prove until the dough has doubled in size in a warm place or on CONVECTION 40°C.
Place the onion and garlic in a bowl. Place on base of oven and cook on HIGH
MICROWAVE for 3 mins. Add the tomatoes, olives, capers and olive oil and cook on HIGH
MICROWAVE for 5 mins. Preheat oven on CONVECTION 300°C. Spread the topping over
the dough and sprinkle with remaining ingredients. Place shelf in oven and cook on
CONVECTION 300°C for 10-12 mins.
Cooking method
Ingredients
Pizza Alle Cipole
Downloaded from www.Manualslib.com manuals search engine
248
Recipe Index
Starters
Carrot & Orange Soup
Cream of Mushroom Soup
Sweet Potato Soup
Brie & Cranberry Crostini
Garlic Mushrooms with Herbs
Red Pepper & Mushroom Bruschetta
Onion & Feta Cheese Tartlets
Prawn & Salmon Filo Parcels
Pork and Liver Terrine
Fish
Creamy Cod And Leek Chowder
Steamed Mussels With Garlic Cuisses de
Soy and Honey Steamed Salmon
Steamed Salmon with Mango Salsa
Stuffed Citrus Trout
Sun Dried Tomato Fish Bake
Mediterranean Fish Bake
Prawn and Haddock Pie
Special Occasion Fish Pie
Mixed Seafood Gratin
Meat & Poultry
Chicken Casserole
Coq Au Vin
Chicken Broth
Marinated Steamed Chicken
Layered Chicken Puff
Cheesy Chicken Breasts
Creamy Chicken Gratin
Chicken Satay
Chicken Pasanda
Savoury Mince
Lasagne
Shepherd's Pie
Stuffed Aubergines
Belgian Beef Casserole
Mini Boeuf En Croute
Steak and Mushroom Pudding
Hungarian Goulash
Lamb Hotpot
Greek Lamb Stew
Thai Lamb Curry
Madras Curry
Spicy Lamb Tagine
Moussaka
Glazed gammon
Sweet and Sour Pork
Sticky Ribs
Pork with Herby Dumplings
Toad In The Hole
Paprika Pork Casserole
Vegetables
Roast Potatoes
Gratin Dauphinois
Spicy Potatoes
Cauliflower Cheese
Spicy Beans
Downloaded from www.Manualslib.com manuals search engine
Recipe Index
249
Vegetables
Ratatouille
Stuffed Peppers
Vegetable Lasagne
Roasted Vegetable Moussaka
Quorn® Casserole
Lentil Bake
Vegetarian Chilli
Vegetable Curry
Leek & Potato gratin
Roast Vegetable Parcels
Summer Vegetable Flan
Goat's Cheese And Onion Tart
Nut Roast
Pasta, Rice & Beans
Spicy Tomato Pasta
Lemon And Asparagus Risotto
Wild Mushroom Risotto
Prawn Risotto
Tuna Pasta
Lentil Biryani
Vegetable and Chick Pea Casserole
Cheese &
Egg Dishes
Cheese and Red Pesto Tartlets
Baked Soufflé
Quiche Lorraine
Tasty Potato Bake
Macaroni Cheese
Cheese, Onion & Olive Scones
Croque Monsieur
Yorkshire Puddings
Sauces & Preserves
White Pouring Sauce
Custard
Hollandaise Sauce
Tomato Sauce
Chocolate Sauce
Custard Sauce
Butterscotch Sauce
Gravy
Soft Fruit Jam
Plum Jam
Lemon Curd
Tomato Chutney
Red Onion Marmalade
Custard Sauce
Butterscotch Sauce
Gravy
Soft Fruit Jam
Plum Jam
Lemon Curd
Tomato Chutney
Red Onion Marmalade
Downloaded from www.Manualslib.com manuals search engine
250
Recipe Index
Pastry
Shortcrust Pastry
Choux Pastry
Suet crust Pastry
Minced Beef and Onion Pie
Chicken & Stilton Pie
Apple Pie
Savoury Potato Plait
Baked Jam Roly Poly Pudding
Chocolate Éclairs
Lemon Meringue Pie
Congress Tarts
Apple Strudel
Desserts &
Baking Guideline
Creamy Rice Pudding
Steamed Suet Sponge Pudding
Spotted Dick
Pineapple Upside Down Pudding
Eve's Pudding
Sticky Pudding with Toffee sauce
Crème Caramel
Strawberry Roulade
Bread and Butter Pudding
Apricot + Marzipan Baked Apples
Fruit Crumble
Red Fruit Compote
Christmas Pudding
Chocolate Cheesecake
Celebration Cake
Victoria Sandwich
Chocolate Cake
Gingerbread
Fruity Cream-cheese Cake
Carrot Cake
Banana Cake
Dundee Cake
Coffee Walnut Cake
Fruit Crumble Slice
Pecan Sour Cream Cake
Swiss Roll
Boiled Fruit Cake
American Cookies
Chocolate Brownies
Fruit Scones
Fairy Cakes
Flapjack
Streusel Topped Fruit Muffins
Bread & Pizza
Standard Bread Dough
Wholemeal Bread
Focaccia
Sun-Dried Tomato Roll
Pizza Alle Cipole
Downloaded from www.Manualslib.com manuals search engine
251
Questions and Answers
Q My microwave oven causes
interference with my TV, is this
normal?
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.
Q Sometimes warm air comes from
the oven vents. Why?
A 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 isn’t 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.
Q My oven has an odour and
generates smoke when using the
CONVECTION, COMBINATION
and GRILL function. Why?
A 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.
Downloaded from www.Manualslib.com manuals search engine
252
Technical Specifications
Rated Voltage: 230-240 V, 50 Hz
Operating Frequency: 2,450 MHz
Input Power: Max 2800 W
Microwave 1100 W
Grill 1400 W
Convection 1450 W
Microwave & Steam 2050 W
Output Power: Microwave 1000 W (IEC-60705)
Grill 1300 W
Convection 1400 W
Steam 1000 W
Outer Dimensions: 523 mm (W) x 494 mm (D) x 320 mm (H)
Oven Cavity Dimensions: 354 mm (W) x 343 mm (D) x 205 mm (H)
Weight: with internal accessories 18.5 kg
Noise: 56 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-fre-
quency energy is intentionally generated in the form of electromagnetic radiation for purpose of
warming or cooking food. 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 desig-
nated 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 legis-
lation.
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.
Downloaded from www.Manualslib.com manuals search engine
… 248 …

Hulp nodig? Stel uw vraag in het forum

Spelregels

Misbruik melden

Gebruikershandleiding.com neemt misbruik van zijn services uitermate serieus. U kunt hieronder aangeven waarom deze vraag ongepast is. Wij controleren de vraag en zonodig wordt deze verwijderd.

Product:

Bijvoorbeeld antisemitische inhoud, racistische inhoud, of materiaal dat gewelddadige fysieke handelingen tot gevolg kan hebben.

Bijvoorbeeld een creditcardnummer, een persoonlijk identificatienummer, of een geheim adres. E-mailadressen en volledige namen worden niet als privégegevens beschouwd.

Spelregels forum

Om tot zinvolle vragen te komen hanteren wij de volgende spelregels:

Belangrijk! Als er een antwoord wordt gegeven op uw vraag, dan is het voor de gever van het antwoord nuttig om te weten als u er wel (of niet) mee geholpen bent! Wij vragen u dus ook te reageren op een antwoord.

Belangrijk! Antwoorden worden ook per e-mail naar abonnees gestuurd. Laat uw emailadres achter op deze site, zodat u op de hoogte blijft. U krijgt dan ook andere vragen en antwoorden te zien.

Abonneren

Abonneer u voor het ontvangen van emails voor uw Panasonic NN-CS596S bij:


U ontvangt een email met instructies om u voor één of beide opties in te schrijven.


Ontvang uw handleiding per email

Vul uw emailadres in en ontvang de handleiding van Panasonic NN-CS596S in de taal/talen: Engels als bijlage per email.

De handleiding is 3,46 mb groot.

 

U ontvangt de handleiding per email binnen enkele minuten. Als u geen email heeft ontvangen, dan heeft u waarschijnlijk een verkeerd emailadres ingevuld of is uw mailbox te vol. Daarnaast kan het zijn dat uw internetprovider een maximum heeft aan de grootte per email. Omdat hier een handleiding wordt meegestuurd, kan het voorkomen dat de email groter is dan toegestaan bij uw provider.

Stel vragen via chat aan uw handleiding

Stel uw vraag over deze PDF

Andere handleiding(en) van Panasonic NN-CS596S

Panasonic NN-CS596S Gebruiksaanwijzing - Nederlands - 133 pagina's

Panasonic NN-CS596S Gebruiksaanwijzing - Deutsch - 37 pagina's

Panasonic NN-CS596S Recepten - English - 253 pagina's


Uw handleiding is per email verstuurd. Controleer uw email

Als u niet binnen een kwartier uw email met handleiding ontvangen heeft, kan het zijn dat u een verkeerd emailadres heeft ingevuld of dat uw emailprovider een maximum grootte per email heeft ingesteld die kleiner is dan de grootte van de handleiding.

Er is een email naar u verstuurd om uw inschrijving definitief te maken.

Controleer uw email en volg de aanwijzingen op om uw inschrijving definitief te maken

U heeft geen emailadres opgegeven

Als u de handleiding per email wilt ontvangen, vul dan een geldig emailadres in.

Uw vraag is op deze pagina toegevoegd

Wilt u een email ontvangen bij een antwoord en/of nieuwe vragen? Vul dan hier uw emailadres in.



Info