65
K
Kedgeree .......................................................................................... 51
L
Lamb
guidelines....................................................................................... 45
cooking charts................................................................................ 36
Chops ............................................................................................ 36
Lamb Casserole............................................................................. 48
Lamb in a spicy cream & almond sauce ........................................ 47
M
Meat and Poultry recipes .......................................................... 46-48
Microwave power levels.................................................................... 15
Microwave principles .......................................................................... 8
Milk puddings.................................................................................... 37
Mince pies, reheating.................................................................. 29, 32
O
Orange Marmalade........................................................................... 62
P
Pasta, cooking ...................................................................................36
Pasta and Rice recipes
Kedgeree ....................................................................................... 50
Lemon and Asparagus Risotto........................................................49
Lentil Biryani .................................................................................. 49
Pesto Spaghetti ............................................................................. 49
Tagliatelle Toscana ........................................................................ 50
Vegetable Couscous...................................................................... 50
Plated Meals, reheating .....................................................................29
Pork
guidelines....................................................................................... 45
cooking .......................................................................................... 36
chops ............................................................................................. 36
Paprika Pork Casserole ................................................................. 48
Porridge ............................................................................................ 36
Preserves
Soft Fruit Jam ............................................................................... 62
Orange Marmalade........................................................................ 62
Red Onion Chutney ........................................................................62
Pulses, cooking................................................................................. 34
Puddings and Desserts
Baked Lemon Cheesecake............................................................ 58
Christmas Pudding ........................................................................ 58
Creme Caramel ............................................................................. 57
Date Puddings and Butterscotch Sauce ........................................ 57
Lemon Brûleé ................................................................................ 58
Steamed Suet Sponge Pudding .................................................... 57
R
Reheating guidelines...................................................................... 29
Reheating Charts........................................................................ 30-33
Rice, cooking ............................................................................... 36-37
S
Sauces ............................................................................................. 59
Sausages.......................................................................................... 37
Shielding ........................................................................................... 19
Soups and Starters
Aubergine with Creamy Mushroom Sauce .................................... 40
Broccoli & Stilton Soup .................................................................. 41
Cheese and Garlic Loaf ..................................................................41
Coarse Pork Paté .......................................................................... 40
Creamy Cod & Leek Chowder ....................................................... 40
Stuffed Croissants ......................................................................... 41
Standing Times ................................................................................... 9
T
Technical Specification ..................................................................... 63
Turbo reheat ......................................................................................16
V
Vegetables
guidelines....................................................................................... 53
cooking ..................................................................................... 37-38
Cauliflower cheese ........................................................................ 55
Crispy Toast Topped Ratatouille .................................................... 54
Gratin Dauphinois .......................................................................... 54
Red Cabbage with Red Onions & Almonds ....................................56
Red Lentil Casserole ..................................................................... 55
Spicy Bean Goulash .......................................................................56
Stuffed Sweet Potatoes ................................................................. 55
Vegetable Enchiladas ....................................................................56
Vegetable Lasagne ........................................................................ 54
W
White Sauce ..................................................................................... 59
