® Convection Combi Steam Oven Operating Instructions and Cookbook NN-CS596S Downloaded from www.Manualslib.
Welcome to Panasonic Microwave Cooking Thank you for purchasing a Panasonic Microwave Oven. Even if this is not your first microwave oven, do please read the opening chapters of this cookbook to achieve perfect results every time. This microwave oven has the benefit of the Inverter System Inside. This unique technology has been in use with microwave ovens in Japan for many years, improving the cooking performance of the oven.
Important safety instructions Please read carefully and keep for future reference. This appliance is supplied with a moulded three pin mains plug for your safety and convenience. A 13 amp fuse is fitted in this plug. Should the fuse need to be replaced, please ensure that the replacement fuse has a rating of 13 amps and that it is approved by ASTA or BSI to BS1362. Check for the ASTA mark or the BSI mark on the body of the fuse. If the fuse cover is detachable, never use the plug with the cover omitted.
Caution: Hot surfaces 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.
Before using your oven 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.
Care & Cleaning of your Microwave Oven - IMPORTANT It is essential for the safe operation of the oven that it is kept clean, and wiped out after each use. Failure to maintain the oven in a clean condition could lead to deterioration of a surface that could adversely affect the life of the appliance and possibly result in a hazardous situation. 1. Switch the oven off before cleaning and unplug at socket if possible. 2. Keep the inside of the oven, door seals and door seal areas clean.
Maintenance of your oven 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.
Parts of Your Oven 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.
Parts of Your Oven Grill Elements See-through Oven Window External Air Vents Door safety lock system. To prevent injury, do not insert finger, knife, spoon or other object into the latch hole. Control Panel Water tank Ceramic cover Ceramic plate 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.
Important Information – Read Carefully Safety If smoke or a fire occurs in the oven, press Stop/Cancel pad and leave the door closed in order to stifle any flames. Disconnect the power cord, or shut off power at the fuse or the circuit breaker panel. Short Cooking Times As microwave cooking times are much shorter than other cooking methods it is essential that recommended cooking times are not exceeded without first checking the food. Cooking times given in the cook book are approximate.
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.
Important Information – Read Carefully 12. Standing Time. Standing time refers to the period at the end of cooking or reheating when food is left before being eaten, i.e. it is a rest time which allows the heat in the food to continue to conduct to the centre, thus eliminating cold spots. 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.
Microwaving Principles Microwave energy has been used in this country to cook and reheat food since early experiments with RADAR in World War II. Microwaves are present in the atmosphere all the time, both naturally and from manmade sources. Manmade sources include radar, radio, television, telecommunication links and mobile phones. HOW MICROWAVES COOK FOOD Oven cavity Magnetron In a microwave oven, electricity is converted into microwaves by the MAGNETRON.
Important Notes The dish used to cook or reheat the food will get warm during cooking, as the heat conducts from the food. Even in microwaving, oven gloves are required! MICROWAVES CANNOT PASS THROUGH METAL AND THEREFORE METAL COOKING UTENSILS CAN NEVER BE USED IN A MICROWAVE, FOR COOKING ON MICROWAVE ONLY Foods Not Suitable for Cooking by Microwave Only: Yorkshire Puddings, Souffles, Double Crust Pastry Pies.
General Guidelines STANDING TIME Dense foods e.g. meat, jacket potatoes and cakes, require a STANDING TIME (inside or outside of the oven) after cooking, to allow heat to finish conducting 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.
General Guidelines PIERCING The skin or membrane on some foods will cause steam to build up during cooking. These foods must be pierced or a strip of skin should be peeled off before cooking to allow the steam to escape. Eggs, potatoes, apples, sausages etc., will all need to be pierced before cooking. DO NOT ATTEMPT TO BOIL EGGS IN THEIR SHELLS. MOISTURE CONTENT Many fresh foods e.g. vegetables and fruit, vary in their moisture content throughout the season.
General Guidelines SHAPE DENSITY COVERING Even shapes cook evenly. Food cooks better by microwave when in a round container rather than square. Porous airy foods heat more quickly than dense heavy foods. Cover foods with microwave cling film or a self-fitting lid. Cover fish, vegetables, casseroles, soups. Do not cover sauces, jacket potatoes, pastry items. Please refer to cooking charts and recipes for more information.
Containers to use Choosing the correct container is a very important factor in deciding the success or failure of your cooking. Testing Dishes for Suitability - For Microwave Cooking Only. When unsure that a cooking container is suitable for use in your microwave, check by the following test: 1. Fill a microwave safe measuring jug with 300ml (1⁄2 pt) cold water. Result 2. Place it on the base of the oven alongside the dish to be tested.
Containers to use POTTERY, EARTHENWARE, STONEWARE If completely glazed, these dishes are suitable. Do not use if partially glazed or unglazed, since they are able to absorb water which in turn absorbs microwave energy, making the container very hot and slows down the cooking of food. FOIL/METAL CONTAINERS NEVER ATTEMPT TO COOK IN FOIL OR METAL containers on Microwave only as the microwaves cannot pass through and the food will not heat evenly, it may also damage your oven.
Containers to use PLASTIC Many plastic containers are designed for microwave use, but do not use for cooking foods high in sugar or fat or for foods that require long cooking times e.g. brown rice. Only use Tupperware® containers if they are designed for microwave use. Do not use Melamine. Never cook in margarine cartons or yoghurt pots, as these will melt with the heat from the food. If heatproof they can be used for Convection or Combination cooking. DO NOT USE UNDER THE GRILL.
Control Panel (1) (2) (3) (4) (5) (6) (7) (10) (1) (2) (3) (4) (5) (6) Display Window Microwave Power Pad Steam Power Pad Grill Pad Convection Pad 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.
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.
Setting the Clock Press Timer Pad twice “SET TIME” will appear in the display window, and the colon starts to blink. Enter Time Press Timer Pad Enter time of day by using Time/Weight dial e.g. 1.25pm (12hr clock). Colon stops blinking. Time of day is now locked into the display. N.B. 1. To reset time of day, repeat step 1 through to step 3. 2. The clock will keep the time of day as long as the oven is plugged in and electricity is supplied. 3. THIS IS A 12 HOUR CLOCK.
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.
Auto Weight Defrost Programs 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.
Auto Weight Defrost Programs CHAOS DEFROST 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.
Defrosting Foods Using Defrost Power & Time By selecting the DEFROST power level from the microwave power pad, and setting a time, you can defrost food in your microwave. The biggest 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.
27 Downloaded from www.Manualslib.com manuals search engine 3 mins 4-5 mins 5-6 mins 12 mins 12 mins 100 g ( x1) 227 g ( x4) 350 g ( x2 ) 500g (1lb 2oz) 500g (1lb 2oz) 500g (1lb 2oz) 300g (11oz) Beefburgers Minced Beef Stewing Steak Lamb Chops Lamb Fillets 3-4 mins 10 mins 10 mins 500g (1lb 2oz) Place in a suitable dish in a single layer. Turn twice. Place in a suitable dish in a single layer. Turn twice. Place in a suitable dish in a single layer. Break up and turn twice.
28 Downloaded from www.Manualslib.com manuals search engine 5-6 mins 11/2 mins 5-6mins 350g (12oz) 250g (9oz) 100g (2) 500g(8) 1.
29 Downloaded from www.Manualslib.com manuals search engine 30g (1oz) 500g (1lb 2oz) 8-9 mins 350g (12oz) Soft fruit Gateau Place on a plate. Place on a plate. Place on a plate. Turn halfway Meringue dessert Butter Shortcrust /Puff pastry 500g (1lb 2oz) 4-5 mins Place on a plate. Place on a plate. Place in a suitable dish. Stir twice during defrosting. Place on the trivet Place on the trivet. Separate and arrange during defrosting. Place in a suitable dish. Stir twice during defrosting.
Steam There are 4 different combinations of Steam Power levels available (see the chart below). Use of accessory: 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. 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.
Steam • Select Steam cooking mode. • Select Microwave power level by turning the Auto Menu/ Temperature dial. The Microwave power level appears in the display. • Select the cooking time using the Time/Weight Dial. NOTE: • 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. 1. The maximum time for cooking in this mode is 15 minutes.
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: Cooking Program & Time 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.
Grilling The Quartz Grill system on the oven gives fast efficient cooking for a wide variety of foods e.g. chops, sausages, steak, toast, oven chips etc. DO NOT PREHEAT THE GRILL BEFORE USE. • Press Grill Pad. • Turn Auto menu/ • Turn Time/Weight Temperature Dial to Dial to enter change Grill level. The cooking time. oven is automatically preMaximum time is set to Grill 2 (medium). 90 mins. Rotate right for Grill 1 (High), or rotate left for Grill 3 (Low). The grill symbol will also appear.
Grilling OVEN ACCESSORIES TO USE 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. Place food on Wire Shelf. 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.
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.
Convection Cooking 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. OVEN ACCESSORIES TO USE ONE LEVEL COOKING If cooking on one level, you can use the Enamel Shelf or Wire Shelf in the lower or upper shelf position. Roasting Meat: Wire shelf in lower position.
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. Cooking a complete meal: Frozen pizza on upper level, frozen oven chips on lower level Batch Baking: Fairy Cakes Two level cooking is ideal for:1. Batch baking, fairy cakes, cookies and scones on two levels. 2. Cooking a complete meal together.
Guideline to Oven Temperatures 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 2 325°F 3 350°F 4 160/170°C 180°C Casseroles, Gingerbread, Small Tarts, Cookies Souffle, Strudel, Victoria Sandwich, Fairy Cakes, Meat Joints 190°C Filo Pastry, Quiche, Gratins, Lasagne, Pastry pies, Chicken 375°F 5 200°C Stuffed Peppers, Scones, Eclair
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 • Press to select Grill • Press Start to preheat. • Press power, if you wish to “P” will appear in the Convection using Auto Menu/ Temperature Dial.
TURBO-BAKE Cooking OVEN ACCESSORIES TO USE 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. 40 Downloaded from www.Manualslib.
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.
Combination Cooking PREHEAT IF NECESSARY or or • Select first cooking mode. • Select microwave power. Options available depend on first cooking mode selected. • Set cooking time using • Press if preheating.* Convection or Turbo-Bake only • Press Start pad. Time/ Weight Dial. CAUTIONS: The oven will automatically work on HIGH microwave power if a cooking time is entered without the power level previously being selected.
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.
Combination 1. Convection and Microwave OVEN ACCESSORIES TO USE DO NOT USE THE ENAMEL SHELF FOR COMBINATION COOKING. 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.
Combination 1. Convection and Microwave GUIDELINES • Food is usually cooked UNCOVERED. • After cooking it is important that the accessories are removed for cleaning before re-use and that the oven walls and floor are wiped with a cloth squeezed in hot soapy water to remove any grease. 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.
Combination 2. Grill and Microwave This Combination mode is suitable for foods which are normally grilled and for reheating small savoury items. The Grill will glow on and off during cooking - this is normal. Do not use this program with less than 200 g (7 oz) of food. Grill 2 - MEDIUM Grill 1 - HIGH Grill 3 - LOW It is NOT necessary to preheat when using this Combination mode and food should always be cooked uncovered. • Press the Grill Power Pad.
Combination 2. Grill and Microwave OVEN ACCESSORIES TO USE DO NOT USE THE ENAMEL SHELF FOR COMBINATION COOKING. 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. GUIDELINES • Food is always cooked UNCOVERED.
Combination 3. Convection and Grill (TurboBake) 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 • Press Grill • Press oven Power Pad. convection temperature.
Combination 3. Convection and Grill (TurboBake) and Microwave OVEN ACCESSORIES TO USE DO NOT USE THE ENAMEL SHELF FOR COMBINATION COOKING. 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.
Combination 3. Convection and Grill (Turbo-Bake) and Microwave We suggest the following options for this Combination mode.
Steam Combination Grill and Steam • Press Grill Pad. • Select the desired grill setting using the Auto Menu/Temperature dial. • Set the desired cooking time using the Time/Weight Dial (up to 15 mins). • Press Steam Pad. • Select the desired microwave setting using the Auto Menu/Temperature dial. • Press Start Pad. Convection and Steam • Press Convection Pad. • Set the desired temperature. • Set the desired cooking time using the Time/Weight Dial. (up to 15 mins). • Press Start Pad.
Steam Combination Convection and Grill (Turbo-Bake) and Steam If desired to change Grill power, rotate clockwise for HIGH and anti-clockwise for LOW. • Press Convection Pad • Set the desired temperature • Press Steam Pad. • Press Grill Pad • Set the desired Microwave Power Level. • Set the desired cooking time using the Time/Weight Dial (up to 15 mins.). 52 Downloaded from www.Manualslib.com manuals search engine • Set the desired Grill level. Grill power is preset to Grill Level 2 (MEDIUM).
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. • The default • Set the weight • Press Start Pad.
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.
Auto Weight Cook Programs 4 Potatoes Jacket 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. C 5 Potatoes steamed Check water tank level. Prepare potatoes and cut into even size pieces. Place potatoes into a container with 45ml (3 tbsp water).
Auto Weight Cook Programs 8 Vegetables Roasted Fresh S C 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 vegetables 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.
Auto Weight Cook Programs 13 Whole Chicken 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.
Auto Weight Cook Programs 18 Beef 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. CV 19 Pizza Chilled 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.
Cleaning Programs Program Number 20 Program Instructions 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. • Fill the Water Tank • Press the Auto Program Pad • Turn the Auto Menu dial to select program number 20. • Press Start Pad. Program Number Program Instructions 21 System Cleaning 1. The first stage of this program cleans the evaporating channel. 2.
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.
Cooking and Reheating Guidelines MINCE PIES - CAUTION REMEMBER even if the pastry is cold to the touch, the filling will be piping hot and will warm the pastry through. Take care not to overheat otherwise burning can occur due to the high fat and sugar content of the filling. Check the temperature of the filling before consuming to avoid burning your mouth. CHRISTMAS PUDDINGS AND LIQUIDS - CAUTION Take great care when reheating these items. See page 9-10. Do not leave unattended. Do not add extra alcohol.
Downloaded from www.Manualslib.com manuals search engine Microwave symbol E 1000W The heating category for small packs of food The IEC (60705) power output (watts) 62 400g Spaghetti HIGH Micro HIGH Micro 3 mins 3 mins 3 - 3½ mins Place in a heatproof bowl on base. Cover and stir halfway Place in a heatproof bowl on base. Cover and stir halfway Place in a heatproof bowl on base. Cover and stir halfway Preheat oven with enamel shelf in lower position Place on pyrex® dish on base.
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Weight/ Quantity Choice of Cooking Modes Time (mins.) Instructions/ Guidelines Downloaded from www.Manualslib.
Weight/ Choice of Cooking Modes Quantity Time (mins.) Instructions/ Guidelines Downloaded from www.Manualslib.com manuals search engine 227g 454g Medium Large 1 ½ mins 3 mins 1 ½ - 2 mins 5 mins 3 mins STEAM MEDIUM STEAM MEDIUM or HIGH Micro STEAM MEDIUM or HIGH Micro 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.
Weight/ Quantity Choice of Cooking Modes Time (mins.) Instructions/ Guidelines Downloaded from www.Manualslib.com manuals search engine 500g 270g Carrot and Swede Mash Spring Rolls x 4 250C+GRILL 1+WARM Micro STEAM MEDIUM STEAM MEDIUM 10 mins 6-7 mins 4-5 mins Place on Pyrex® dish on wire shelf on lower level. Pierce lid and place on base. Pierce lid and place on base.
Downloaded from www.Manualslib.com manuals search engine 210g Part-baked Garlic Baguette/ Ciabatta 10 mins 10 mins 250°C+GRILL 1+ WARM Micro Time (mins.) 250°C+GRILL 1+WARM Micro Choice of Cooking Modes 69 10 mins 15 mins HIGH Micro followed by STEAM MEDIUM 750g Gammon joint Place on plastic trivet on Pyrex® tray. Place on enamel tray in upper shelf position. Turn halfway. Preheat oven with wire shelf in lower position. Place joint in roasting dish.
Weight/ Quantity Choice of Cooking Modes Time (mins.) Instructions/ Guidelines Downloaded from www.Manualslib.com manuals search engine 250g 250g 250g 250g Marrowfat peas Red kidney beans Split yellow peas 10 Bean mix 10 mins 3 mins then 15-20 mins 15 mins then 40 mins 10 mins then 30 mins 12 mins then 40 mins HIGH Micro HIGH Micro then SIMMER HIGH Micro then SIMMER HIGH Micro then SIMMER HIGH Micro then SIMMER Use 600 ml (1pt) boiling water in a large bowl. Cover.
Weight/ Choice of Cooking Quantity Modes Downloaded from www.Manualslib.com manuals search engine 450-675g HIGH then SIMMER Micro or 160°C + WARM Micro Place in casserole dish with lid, add stock and vegetables. Place on base. Cover and stir halfway. 1hr - 1hr 30 mins 71 400g (2) Kiev (fresh) 15-17 mins 230°C + GRILL 1 + SIMMER Micro 8 mins per 450g Place on plastic trivet on Pyrex® dish. Place on enamel shelf in upper position. Preheat oven. Place on enamel shelf in upper position.
Downloaded from www.Manualslib.com manuals search engine 90ml water 180ml water 2 Eggs 4 Eggs 1 min 40 secs 1 min 30 secs 3 mins 3 mins 30 secs HIGH Micro then MEDIUM Micro HIGH Micro then MEDIUM Micro 72 200g (x2) 250g Cakes Calamari Scampi 200g 700g 300g 350g (x2) Breaded Fillets Fillets 280g Lightly dusted fillets FISH - FRESH from raw. Place on Pyrex® dish on wire shelf in lower position. 10-12 mins 230°C+ GRILL 1 + WARM Micro Place on Pyrex® dish on wire shelf in lower position.
Weight/ Quantity Downloaded from www.Manualslib.com manuals search engine 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.
Weight/ Quantity Choice of Cooking Modes 180°C 20-25 mins per 450g plus 20 mins Time (mins.) Downloaded from www.Manualslib.com manuals search engine 400g (4) Chops/Cutlets 74 HIGH Micro 250g 250g 250g 150g Linguine/Tagliatelle Spaghetti Steam Pasta Place on enamel shelf in upper position. Turn halfway. Medium: 12-14 mins Well Done: 16-18 mins 2 -2 1/2 mins 8 mins 10 mins 8 mins 12 mins Place on Pyrex® dish on base. Use 700ml (11/4 pt) boiling water. Add 15 ml oil. Cover. Stir halfway.
Weight/ Quantity Choice of Cooking Modes Time (mins.) Instructions/ Guidelines Downloaded from www.Manualslib.com manuals search engine 75 4-5 mins 7 mins 50g oats HIGH Micro 275ml (1/2 pt) milk 100g oats 550ml (1 pt) milk 2 servings 4 servings 12 mins 15 mins 15 mins Potato Wedges Southern Fries Waffles 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.
Downloaded from www.Manualslib.com manuals search engine 250g 250g 200g Long Grain White Steam Rice HIGH Micro HIGH Micro HIGH Micro HIGH Micro 3-4 mins 8-9 mins 12-14 mins 8-10 mins Choice of Cooking Time (mins.) Modes 340g (24) 454g (8) 340g (12) 250g (5) Cocktail sausages Thick Thin Vegetarian GRILL 1 GRILL 1 GRILL 1 GRILL 1 220°C+ GRILL 1 10 mins 15 mins 10-12 mins 12-15 mins 8-10 mins 20 mins Place on enamel shelf in lower position. Turn halfway.
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Weight/ Quantity Choice of Cooking Modes STEAM MEDIUM HIGH Micro HIGH Micro 250g 200g 250g 200g 200g 200g 80g 125g 200g Broccoli - florets Carrots - sliced Downloaded from www.Manualslib.com manuals search engine Cauliflower Mixed Vegetables Peas Soya Beans Steam Vegetables Sweetcorn STEAM MEDIUM STEAM MEDIUM STEAM MEDIUM STEAM MEDIUM STEAM MEDIUM STEAM MEDIUM STEAM MEDIUM 200g Beans - green STEAM MEDIUM 200g Beans - broad FROZEN VEGETABLES - Place in shallow micro-safe dish.
Starters Downloaded from www.Manualslib.
Carrot & Orange Soup Serves 4 Dish: 3 litre (6 pt) bowl Ingredients 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 Cooking method 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.
Cream of Mushroom Soup Serves 4 Dish: 3 litre (6pt) bowl Ingredients 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 Cooking method 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.
Sweet Potato Soup Serves 4 Dish: 3 litre (6 pt) bowl Ingredients 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 Cooking method 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.
Brie & Cranberry Crostini Serves 4 Oven Accessory: enamel shelf in upper position then wire shelf in lower position and Pyrex® tray Ingredients 1 small French baguette, cut into 8 slices 60 ml (4tbsp) cranberry sauce 175g (6oz) brie, sliced sesame seeds Cooking methods 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.
Garlic Mushrooms with Herbs Serves 4 Dish: bowl Oven Accessory: no accessory then Pyrex® tray Ingredients 50g (2oz) butter 1 garlic clove, crushed 15ml (1tbsp) dried mixed herbs salt & pepper 8 field mushrooms approx 225g (8oz) Cooking methods 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.
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. Ingredients 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 Cooking method Fill Steam Water Tank. Slice mushrooms, place in a bowl and drizzle with olive oil.
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 Ingredients 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
Prawn & Salmon Filo Parcels Serves 4 Dish: greased baking sheet 32 x 23cm (121/2 x 9 inches) Oven Accessory: wire shelf in lower position Ingredients 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 Cooking method Combine salmon and prawns. Sprinkle with lemon juice and season to taste. Preheat the oven empty on CONVECTION 190ºC.
Pork & Liver Terrine Serves 4-6 Dish: bowl, 600ml (1 pint) earthenware terrine or Pyrex® loaf dish Ingredients 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 Cooking method Line base and sides of dish with bacon r
Fish Downloaded from www.Manualslib.
Fish 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.
Creamy Cod & Leek Chowder Serves 4 Dish: large shallow dish and large bowl Ingredients 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 Cooking method Fill Steam Water Tank. Place potatoes in a large shallow dish with 3tbsps water and cover.
Steamed Mussels with Garlic Serves 2 Dish: large rectangular dish Ingredients 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 Cooking method 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.
Salmon with Hollandaise Sauce Dish: shallow dish, 1 litre (2 pt) jug Ingredients 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 Cooking method 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.
Soy and Honey Steamed Salmon Serves 4 Dish: shallow dish Oven Accessory: trivet and Pyrex® tray Ingredients 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 Cooking method 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.
Steamed/Grilled Salmon with Mango Salsa Serves 4 Dish: shallow dish Oven Accessory: trivet and Pyrex® tray or enamel shelf in upper position Ingredients 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
Stuffed Citrus Trout Serves 2 Oven Accessory: Pyrex® tray + wire shelf in lower position Ingredients 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 Cooking method 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.
Sun Dried Tomato Fish Bake Serves 2 Oven Accessory: Pyrex® tray and wire shelf in upper position Ingredients 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 Cooking method 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.
Mediterranean Fish Bake Dish: large ovenproof rectangular dish Oven Accessory: wire shelf in lower position Ingredients 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 gre
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 Ingredients 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)
Special Occasion Fish Pie Serves 4 Dish: shallow oval dish, large bowl Oven Accessory: trivet + Pyrex® tray then no accessory then wire shelf in lower position Ingredients 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 Cooking method Fi
Mixed Seafood Gratin Serves 4 Dish: 24 cm (9") round gratin dish Oven Accessory: no accesory then wire shelf in lower position Ingredients 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 Cooking method Fill the Steam Water Tank.
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Meat & Poultry Downloaded from www.Manualslib.
Meat & Poultry 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. Fat 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.
Chicken Casserole Serves 4 Dish: 3 litre (6 pt) large casserole with lid Ingredients 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.
Coq Au Vin Serves 4 Dish: 3 litre (6 pt) large casserole with lid Ingredients 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 Cooking method Place bacon, herbs and garlic in casserole.
Chicken Broth Serves 4 Dish: 3 litre (6pt) large casserole with lid Ingredients 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 Cooking method Fill Steam Water Tank. Place onion and chicken in casserole.
Marinated Steamed Chicken Serves 4 Dish: shallow dish Oven Accessory: trivet and Pyrex® tray Ingredients 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 Lemon and Thyme 1 lemon, juice and zest 45ml (3tbsp) white wine thyme, 4-5 sprigs Sesame
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 Ingredients 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 Cooking method Slice the chicken breasts into strips and place between plastic film a
Cheesy Chicken Breasts Serves 4 Oven Accessory: Pyrex® tray + wire shelf in lower position Ingredients 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 Cooking method Mix the breadcrumbs with the cheese and season well. Dip each chicken breast in the garlic mayonnaise and then the crumbs until coated.
Creamy Chicken Gratin Serves 4 Dish: large bowl, rectangular dish Oven Accessory: no accessory then wire shelf in lower position Ingredients 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 Cooking method 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.
Chicken Satay Serves 4-6 Dish: bowl Oven Accessory: no accessory then trivet and Pyrex® tray Ingredients 100ml (4fl.
Chicken Pasanda Serves 4 Dish: 3 litre (6pt) large casserole with lid Ingredients 3 cardamom pods 1/2 cinnamon stick 3ml (1/2 tsp) cumin seeds 5ml (1tsp) garam masala 5ml (1tsp) chilli flakes 2.
Savoury Mince Serves 4 Dish: 1.5 litre (3 pt) casserole dish with lid Ingredients 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 Cooking method 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.
Lasagne Serves 4 Dish: large rectangular dish Oven Accessory: wire shelf in lower position Ingredients 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 Cooking method Add cheese, mustard and seasoning to the hot white sauce.
Shepherd’s Pie Serves 4 Dish: shallow dish, large rectangular dish Oven Accessory: no accessory then wire shelf in lower position Ingredients 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 Cooking method Fill the Steam Water Tank.
Stuffed Aubergines 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.
Belgian Beef Casserole Serves 4 Dish: 3 litre (6pt) large casserole with lid 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 Cooking method Coat the beef in the seasoned flour and place in casserole. Add the remaining casserole ingredients.
Mini Boeuf En Croute Serves 4 Dish: large bowl, greased baking sheet Oven Accessory: no accessory then enamel shelf in lower position then wire shelf in lower position Ingredients 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 Cooking method Soak porcini mushrooms in boiling water for
Steak & Mushroom Pudding Serves 4 Dish: 1.5 litre (3 pt) casserole with lid + 1.
Hungarian Goulash Serves 4 Dish: 3 litre (6pt) large casserole with lid Ingredients 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 Cooking method Toss meat in the flour. Combine all ingredients except the soured cream in casserole dish.
Lamb Hotpot Serves 4 Dish: 3 litre (6pt) casserole with lid Ingredients 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 Cooking method 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.
Greek Lamb Stew Serves 4 Dish: 3 litre (6pt) large casserole with lid Ingredients 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 Cooking method Fill the Steam Water Tank. Place the lamb and onion in casserole.
Thai Lamb Curry Serves 4 Dish: 1.5 litre (3pt) casserole with lid Ingredients 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 Cooking method Mix the coconut with the boiling water.
Madras Curry Serves 4 Dish: 3 litre (6pt) large casserole with lid Ingredients 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 Cooking method Fill Steam
Spicy Lamb Tagine Serves 6 Dish: 3 litre (6 pt) large casserole with lid Ingredients 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
Moussaka Serves 4 Dish: bowl, 1.
Glazed gammon Serves 4 Dish: 3 litre (6pt) large casserole with lid Oven Accessory: no accessory then enamel shelf in lower position Ingredients 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 Cooking method Place gammon in a large casserole dish. Add onion stuck with cloves and peppercorns.
Sweet & Sour Pork Serves 4 Dish: bowl, 3 litre (6pt) large casserole with lid Ingredients 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 Cooking method Fill the Steam Water Tank.
Sticky Ribs 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. Ingredients 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.
Pork with Herby Dumplings Serves 4 Dish: 3 litre (6 pt) large casserole with lid Ingredients 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
Toad In The Hole Serves 4 Dish: 27 x 22 cm (101/2" x 81/2”) oblong tin Oven Accessory: enamel shelf in lower position Ingredients 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 Cooking method 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.
Paprika Pork Casserole Serves 4 Dish: 3 litre (6 pt) large casserole with lid Ingredients 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 Cooking method 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.
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Vegetables Downloaded from www.Manualslib.
Vegetables - 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.
Roast Potatoes Serves 4 Dish: shallow ovenproof dish Oven Accessory: Pyrex® tray on wire shelf in lower position Ingredients 500g (1lb) potatoes, peeled and quartered 30 ml (2tbsp) oil Cooking method 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.
Gratin Dauphinois Serves 4-6 Dish: 20 cm (8") shallow dish Oven Accessory: wire shelf in lower position Ingredients 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 Cooking method 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.
Spicy Potatoes Serves 4 Dish: 1 litre (2 pt) dish Ingredients 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 Cooking method 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.
Caulif lower Cheese Serves 4 Dish: bowl, shallow round or oval casserole dish Oven Accessory: no accessory then wire shelf in lower position Ingredients 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 Cooking methods Fill the Steam Water Tank. Place cauliflower upside down in a bowl. Add 3 tbsps water, cover and place on base of oven.
Spicy Beans Dish: 1.5 litre (3 pt) casserole dish Ingredients 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 Cooking method Place oil, onion, rosemary and paprika in casserole. Place on base of oven and cook on HIGH MICROWAVE for 2 mins.
Ratatouille Serves 4 Dish: 20 cm (8") casserole Ingredients 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 Cooking method 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.
Stuffed Peppers Serves 6 Dish: large bowl, 1.
Vegetable Lasagne Serves 4-6 Dish: casserole dish, large rectangular dish Oven Accessory: no accessory then wire shelf in lower position Ingredients 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 Cooking method Place onion, garlic a
Roasted Vegetable Moussaka Serves 4-6 Dish: 2 litre (4 pt) ovenproof dish Oven Accessory: wire shelf in lower position Ingredients 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 yo
Quorn® Casserole Serves 4 Dish: 3 litre (6 pt) large casserole with lid Ingredients 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
Lentil Bake Serves 4 Dish: large bowl, shallow ovenproof dish x2 Oven Accessory: no accessory then wire shelf in lower position Ingredients 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 25
Vegetarian Chilli Serves 4 Dish: 3 litre (6 pt) large casserole with lid Ingredients 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 Cooking method Place oil, onion, pepper, chilli and carrots in a large casserole.
Vegetable Curry Serves 4 Dish: 3 litre (6 pt) casserole Ingredients 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.
Leek & Potato Gratin Serves 4 Dish: shallow ovenproof dish Oven Accessory: no accessory then wire shelf in lower position Ingredients 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 Cooking method 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.
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. Ingredients 200g (7oz) can chopped tomatoes 10 ml (2tsp) tomato puree 700g (1lb 8oz) mixed vegetables e.g.
Summer Vegetable Flan 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 Ingredients 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 Cooking method Preheat oven on CONVECTIO
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 Ingredients 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 Cooking method Pre-heat oven on CONVECTION 210ºC.
Veggie Burgers Serves 4 Dish: large bowl Oven Accessory: Pyrex® tray + wire shelf in upper position Ingredients 100g (4oz) mushrooms, sliced 100g (4oz) onion, finely chopped 1 garlic clove 175g (6oz) fresh wholemeal breadcrumbs 100g (4oz) ground cashew nuts 1 egg Cooking method 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.
Nut Roast Serves 4 Dish: bowl, 1lb Pyrex® loaf dish lined with greaseproof paper. Oven Accessory: no accessory then wire shelf in lower position Ingredients 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 Cooking method Put butter, onion, celery and herbs in the bowl.
Mushroom Stroganoff Serves 4 Dish: 3 litre (6 pt) dish Ingredients 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 Cooking method 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.
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Spicy Tomato Pasta Serves 4 Dish: 3 litre (6 pt) bowl + large ovenproof dish Oven Accessory: no accessory then wire shelf in lower position Ingredients 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) gr
Lemon & Asparagus Risotto Serves 4 Dish: small bowl + large bowl Ingredients 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 Cooking methods Fill Steam Water Tank. Cut off asparagus tips with 2.5cm (1”) stem attached. Add 2 tbsps stock and place in bowl.
Wild Mushroom Risotto Serves 4 Dish: small bowl + large bowl Ingredients 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 Cooking method Soak mushrooms in 300ml (1/2 pint) stock for 20 mins. Strain the porcini mushrooms and coarsely chop.
Prawn Risotto Serves 4 Dish: large bowl Ingredients 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 Cooking method Put the onion, garlic, butter and mushroom in a large bowl.
Tuna Pasta Serves 4 large bowl, jug, 3 litre (6 pt) casserole dish Oven Accessory: no accessory then wire shelf in lower position Ingredients 225g (8oz) mixed dried pasta i.e.
Lentil Biryani Serves 4-6 Dish: bowl, 3 litre (6 pt) large casserole with lid Ingredients 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 Cooki
Vegetable & Chick Pea Casserole Serves 4 Dish: 3 litre (6pt) large casserole with lid Ingredients 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.
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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 Ingredients 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 Cooking method
Baked Souff lé Serves 4 Dish: 15 cm (6") soufflé dish Oven Accessory: no accessory then wire shelf in lower position Ingredients 25g (1oz) butter 25g (1oz) flour 150ml (1/4 pt) milk 3 eggs, separated salt & pepper 75g (3oz) cheese, grated Cooking method 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.
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 Ingredients 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 Cooking method Pre-heat oven on CONVECTION 210°C.
Tasty Potato Bake Serves 4-6 Dish: shallow dish, bowl, oval heatproof dish, buttered Oven Accessory: no accessory then wire shelf on lower level Ingredients 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 Cooking method 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.
Macaroni Cheese Serves 4 Dish: large dish and jug Oven Accessory: no accessory then wire shelf in lower position Ingredients 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 Cooking method Put macaroni in 550 ml (1 pt) boiling water. Cover, place on base and cook on HIGH MICROWAVE for 10-12 mins.
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 Ingredients 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)
Croque Monsieur Serves 2 Oven Accessory: Pyrex® tray + wire shelf in upper position Ingredients 4 slices bread, buttered 5 ml (1tsp) Dijon mustard 2 slices smoked ham 100g (4oz) sliced cheese Cooking method 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.
Yorkshire Puddings Serves 4-6 Dish: 12 section bun tin Oven Accessory: wire shelf in lower position Ingredients 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 Cooking method 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.
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Sauces 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.
White Pouring Sauce Dish: 1 litre (2 pt) jug Ingredients 25g (1oz) butter 25g (1oz) flour 575 ml (1pt) milk Cooking method 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.
Custard Dish: 1 litre (2 pt) jug Ingredients 30 ml (2tbsp) custard powder 15 ml (1tbsp) sugar 575 ml (1 pt) cold milk Cooking method 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. Sauces & Preserves Downloaded from www.Manualslib.
Hollandaise Sauce Dish: 1 litre (2 pt) jug Ingredients 3 egg yolks 30 ml (2tbsp) white wine vinegar 150g (5oz) chilled, unsalted butter, cut into cubes pepper Cooking method 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.
Tomato Sauce Serves 4 Dish: large casserole Ingredients 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 Cooking method 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.
Chocolate Sauce Dish: 1 litre (2 pt) jug Ingredients 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 Cooking method 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.
Custard Sauce Dish: 1 litre (2 pt) jug Ingredients 2 eggs 50g (2oz) caster sugar 275ml (1/2 pt) milk 5ml (1tsp) vanilla essence Cooking method 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. Sauces & Preserves Downloaded from www.Manualslib.
Butterscotch Sauce Dish: 1 litre (2 pt) jug Ingredients 150g (5oz) soft muscovado sugar 75ml (3fl.oz) double cream 75g (3oz) butter Cooking method 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. 183 Downloaded from www.Manualslib.
Preserves 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.
Gravy Dish: 1 litre (2 pt) jug Ingredients meat or poultry dripping with sediment 25g (1oz) flour 275ml (1/2 pt) stock salt & pepper Cooking method 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. 185 Downloaded from www.Manualslib.
Soft Fruit Jam Makes approx. 1 1/2 lbs jam Dish: large bowl Ingredients 450g (1lb) soft fruit, washed 450g (1lb) jam sugar 30 ml (2tbsp) lemon juice 5 ml (1tsp) butter Cooking method 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.
Plum Jam Makes approx. 2-2 1/2 lbs jam Dish: large bowl Ingredients 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 Cooking method 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.
Lemon Curd Makes 2 lbs Dish: large bowl Ingredients 4 lemons, grated rind and juice of 450g (1lb) caster sugar 4 eggs, beaten 100g (4oz) butter Cooking method 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).
Tomato Chutney Makes approx. 2 lbs Dish: large bowl Ingredients 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 Cooking method 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.
Red Onion Marmalade Dish: large bowl Makes 1 ½ lb Ingredients 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 Cooking method 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.
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Shortcrust Pastry Dish: Large Pyrex® bowl Ingredients 225g (8oz) plain flour pinch salt 100g (4oz) margarine 45 ml (3tbsp) cold water Cooking method 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. Pastry Downloaded from www.Manualslib.
Choux Pastry Dish: large jug Ingredients 50g (2oz) butter 150 ml (1/4 pt) water 65g (21/2 oz) plain flour, sifted 2 eggs, lightly beaten Cooking method 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. 193 Downloaded from www.Manualslib.
Suet crust Pastry Dish: Pyrex® bowl Ingredients 225g (8oz) self-raising flour 3 ml (1/2 tsp) salt 100g (4oz) shredded suet 105 ml (7tbsp) cold water Cooking method Mix together flour, salt and suet. Add water and mix to a soft dough. Knead lightly until smooth. Pastry Downloaded from www.Manualslib.
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 Ingredients 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 Cooking method Combine all filling ingredients except thickening in casserole dish.
Chicken & Stilton Pie Serves 4 Dish: bowl, 22.5 cm (9") gratin dish Oven Accessory: no accessory then wire shelf in lower position Ingredients 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 Cooking method 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.
Apple Pie Serves 4-6 Dish: 20 cm (8") pie plate Accessory: anti-spark ring + wire shelf on lower level Ingredients 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 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.
Savoury Potato Plait Serves 4-6 Dish: Pyrex® tray, greased Accessory: shallow dish, wire shelf in lower position Ingredients 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 Cooking method Place potato in a shallow dish with 3tbsp water. Cover, place on base of oven and cook on HIGH MICROWAVE for 3 mins. Drain.
Baked Jam Roly Poly Pudding Serves 4 Dish: 1 kg (2 lb) glass loaf dish Accessory: wire shelf in lower position Ingredients 1 quantity of suet pastry 75 ml (5tbsp) seedless raspberry jam milk to glaze Cooking method 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.
Chocolate Éclairs Makes 12 Dish: baking sheet x2, greased and slightly damp Oven Accessory: enamel shelf in lower position + wire shelf in upper position Ingredients 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 Cooking method 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.
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 Ingredients Pastry: 250g (8oz) plain flour 25g (1oz) icing sugar 125g (4oz) butter 1 egg yolk 30ml (2tbsp) water Meringue: 225g (8oz) caster sugar 5 egg whites Filling: 90g (3oz) cornflour 600 ml (1pt) water 4 lemons, juice and grated rind of 175g (6oz) sugar 4 egg yolks Cooking method Preheat oven on CONVECTION 210°C.
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 Ingredients 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 Cooking method 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.
Apple Strudel Serves 4 Oven Accessory: enamel shelf greased in lower position Ingredients 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 Cooking method Preheat the oven empty on CONVECTION 180°C. Put the apples and juice into a bowl and toss together.
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Creamy Rice Pudding Serves 4 Dish: large oval casserole, greased Ingredients 100g (4oz) pudding rice 1 litre (13/4 pts) milk 50g (2oz) caster sugar 2ml (1/4 tsp) grated nutmeg Cooking method 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.
Steamed Suet Sponge Pudding Serves 4 Dish: 1 litre (2 pt) pudding basin Ingredients 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 Cooking method 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.
Spotted Dick Serves 4 Dish: 1 kg (2 lb) glass loaf dish Accessory: wire shelf in lower position Ingredients 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 Cooking method Mix all of the dry ingredients, including the grated lemon zest together. Add enough milk to produce soft dough.
Syrup Sponge Pudding Serves 4 Dish: 1 litre (2 pt) pudding basin Ingredients 75g (3oz) golden syrup or jam 100g (4oz) margarine 100g (4oz) caster sugar 2 eggs 100g (4oz) self-raising flour 30 ml (2tbsp) milk Cooking method 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.
Pineapple Upside Down Pudding Serves 4 Dish: 20 cm (8") round dish, lightly greased Oven Accessory: wire shelf in lower position Ingredients 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 Cooking method Sprinkle sugar on base of dish, arrange pineapple slices and cherry halves on top of sugar in the base.
Eve's Pudding Serves 4 Dish: shallow ovenproof dish, lightly greased Oven Accessory: no accessory followed by wire shelf in lower position Ingredients 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 Cooking method 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.
Sticky Pudding with Toffee sauce Dish: 20cm (8") pudding basin, greased and lined, jug Ingredients 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.
Crème Caramel Serves 4 Dish: 15 cm (6") soufflé dish Ingredients 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 Cooking method 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.
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 Ingredients 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 Cooking method Preheat the oven on CONVECTION 150°C. Whisk the egg whites until stiff but not dry.
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 Ingredients 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 Cooking method 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.
Apricot & Marzipan Baked Apples Serves 2 Dish: 20cm (8”) shallow dish Ingredients 4 medium sized cooking apples 50g (2oz) marzipan 200g (7oz) can apricot halves Cooking method 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.
Fruit Crumble Serves 4 Dish: shallow ovenproof dish Oven Accessory: no accessory then wire shelf in lower position Ingredients 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 Cooking method 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.
Red Fruit Compote Serves 4 Dish: large shallow ovenproof dish Ingredients 225g (8oz) plums, halved and stoned 225g (8oz) cherries, stoned 225g (8oz) blueberries 225g (8oz) strawberries 225g (8oz) raspberries 50g (2oz) golden caster sugar Cooking method 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.
Christmas Pudding Serves 6-8 Dish: 1.
Chocolate Cheesecake Dish: bowl, 23cm (9") flan tin, greased Accessory: no accessory then wire shelf in lower position Ingredients 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 Cooking method 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.
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. 221 Downloaded from www.Manualslib.
Celebration Cake Dish: 20cm (8") round tin, greased and lined Oven Accessory: wire shelf on lower level Ingredients 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.
Victoria Sandwich Dish: 2 x 18 cm (7") cake tins, greased and lined Oven Accessory: enamel shelf in lower position + wire shelf in upper position Ingredients 175g (6oz) butter or margarine 175g (6oz) caster sugar 3 eggs 175g (6oz) self-raising flour Cooking method 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.
Chocolate Cake Dish: bowl, 23cm (9") round tin, greased and lined Oven Accessory: no accessory then anti-spark ring + wire shelf on lower level Ingredients 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 Cooking method Place chocolate and butter in a bowl. Place on base of oven and melt on HIGH MICROWAVE for 2-3 mins. Cool slightly.
Gingerbread Dish: bowl, 18 cm (7") square tin lined with 2 strips of greaseproof paper to form a cross shape.
Fruity Cream-Cheese Cake Dish: 20 cm (8") round cake tin, greased and lined Oven Accessory: anti-spark ring + wire shelf in lower position Ingredients 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 Cooking method Cream together butter, lemon rind, cream cheese and sugar until light and fluffy.
Carrot Cake Dish: 18 cm (7") square tin, base lined Oven Accessory: anti-spark ring + wire shelf in lower position Ingredients 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 decora
Banana Cake Dish: bowl, 18 cm (7") cake tin, lined with greaseproof paper Oven Accessory: anti-spark ring + wire shelf in lower position Ingredients 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 Cooking method Peel the banana and mash until smooth with the vanilla flavouring. Place the butter and sugar in a bowl.
Dundee Cake Dish: 20 cm (8") round tin, greased and lined Oven Accessory: anti-spark ring + wire shelf in lower position Ingredients 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. Cooking method Mix the chopped nuts, fruit, peel and flour together.
Coffee and Walnut Cake Dish: 18 cm (7") round cake tin, greased and lined Oven Accessory: anti-spark ring + wire shelf in lower position Ingredients 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 Cookin
Fruit Crumble Slice Slice Makes 24 squares Dish: Swiss roll tin 23 x 33cm (13”x 9”), greased Oven Accessory: wire shelf in lower position Ingredients 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 Cooking method Pre-heat the oven on
Pecan Sour Cream Cake Dish: 23cm (9”) cake tin, lined with greaseproof paper Oven Accessory: anti-spark ring + wire shelf in lower position Ingredients 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 Cooking method Cream t
Swiss Roll Dish: Swiss roll tin 33 x 23cm (13”x 9”), greased and lined with baking parchment Oven Accessory: wire shelf in lower position Ingredients 3 medium eggs, beaten 125g (41/2 oz) caster sugar 125g (41/2 oz) plain flour Filling: jam or cream icing sugar to dredge Cooking method Preheat oven on CONVECTION 200°C. Whisk eggs and sugar together in a heatproof bowl until blended.
Boiled Fruit Cake 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 Ingredients 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) Cooking method Place syrup, margarine, milk and fruit in a bowl.
American Cookies Dish: 2 baking trays 30 x 21.
Chocolate Brownies Dish: bowl, 30x20x3.
Fruit Scones Makes 10 Dish: baking tray 30 x 21.5cms (12" x 8"), greased Oven Accessory: wire shelf in lower position Ingredients 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 Cooking method 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.
Fairy Cakes 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 Ingredients 175g (6oz) butter 175g (6oz) caster sugar 3 eggs, beaten 175g (6oz) self raising flour 5ml (1tsp) vanilla essence Cooking method 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.
Streusel Topped Fruit Muffins 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 Ingredients 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.
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Bread & Pizza 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.
Standard Bread Dough Makes 2 loaves or 12 rolls Dish: 2 x 450g (1lb) loaf tin, lightly greased Oven Accessory: wire shelf in lower position Ingredients 450g (1lb) strong bread flour 1 sachet dried yeast 5ml (1tsp) salt 15g (1tbsp) fat 275ml (1/2 pt) warm water Cooking method 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.
Wholemeal Bread 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. Ingredients Use 225g (8oz) each of wholemeal and strong white bread flour. Granary Bread Use 450g (1lb)granary flour instead of strong white bread flour. Cooking method 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.
Focaccia Oven Accessory: greased enamel shelf in lower position Ingredients 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.
Sun-Dried Tomato Roll Makes 6 rolls Oven Accessory: greased enamel shelf in lower position Ingredients 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 Cooking method 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.
Pizza Alle Cipole Dish: bowl Oven Accessory: no accessory then greased enamel shelf in lower position Ingredients 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 Cooking method In a lar
Recipe Index Starters Layered Chicken Puff Cheesy Chicken Breasts Carrot & Orange Soup Cream of Mushroom Soup Creamy Chicken Gratin Chicken Satay 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 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 Gre
Recipe Index 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 Baked Soufflé Quiche Lorraine Tasty Potato Bake Macaroni Cheese Cheese, Onion & Olive Scones Croque Monsieur Yorkshire Puddings Sauces & Preserves Spicy Tomato Pasta Lemon And Asparagus Risotto Wild Mushroom Risotto Prawn Risotto Tuna Pasta Le
Recipe Index Pastry Victoria Sandwich Shortcrust Pastry Chocolate Cake Gingerbread Choux Pastry Suet crust Pastry Fruity Cream-cheese Cake Carrot Cake 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 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 Flapja
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 My oven has an odour and generates smoke when using the CONVECTION, COMBINATION and GRILL function.
Technical Specifications Rated Voltage: Operating Frequency: Input Power: 230-240 V, 50 Hz 2,450 MHz 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.
