Operating Instructions and Cookery Book Microwave, Grill and Convection Oven Model No: NN-CT890S NN-CT880M NN-CT870W For domestic use only Important safety instructions Please read carefully and keep for future reference
Standard Conversion Chart Weight 1/ 2 oz 1oz 2oz 3oz 4oz 5oz 6oz 7oz 8oz 9oz 10oz 11oz 12oz 13oz 14oz 15oz 1lb/16oz – – – – – – – – – – – – – – – – – 15g 25g 50g 75g 100g 150g 175g 200g 225g 250g 275g 300g 350g 375g 400g 425g 450g When using recipes in this book always follow metric or imperial measurements. Do not combine the two. In some recipes the conversions are not a direct equivalent due to recipe result.
Welcome to Panasonic Microwave Cooking Thank you for purchasing a Panasonic Microwave Oven. Even if this is not your first microwave oven, do please read the opening chapters of this cookbook to achieve perfect results every time. This microwave oven has the benefit of the Inverter System Inside. This technology has been in use with microwave ovens in Japan for many years, improving the cooking performance of the oven.
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.
Important safety instructions Please read carefully and keep for future reference Caution: Hot surfaces 2. Children should be kept away from the oven at all times and should only be allowed to operate the oven under supervision. Ensure that children do not touch the hot outer casing after operation of the oven. 1. Hot Surfaces Exterior oven surfaces, including air vents on the cabinet and the oven door, will get hot during CONVECTION, COMBINATION and GRILLING.
Before using your oven 1. Only allow children to use the oven without supervision when adequate instructions have been given so that the child is able to use the oven in a safe way and understands the hazards of improper use. Ensure that children do not touch the hot outer casing after operation of the oven. 4.
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 oven is operated under high humidity conditions and in no way indicates a malfunction of the unit or microwave leakage. 1.
Maintenance of your oven N.B. The appliance should be inspected for damage to the door seals and door seal areas. If these areas are damaged the appliance should not be operated until it has been repaired by a service technician trained by the manufacturer. 1. Service WHEN YOUR OVEN REQUIRES A SERVICE call your local Panasonic engineer or the Customer Care Centre on 0844 8443868 who can recommend an engineer.
Parts of Your Oven Glass Turntable The glass turntable and roller ring are the only accessories used for Microwave Cooking. See-through Oven Window External Air Vents Grill Elements Warning Label Power cord supply Plug Door Safety Lock System 2 Level Cooking Support Guides Microwave Feed Guide Do Not Remove Control Panel Identification Plate Door Safety Lock System To prevent injury, do not insert finger, knife, spoon or other object into the latch hole.
Important Information – Read Carefully Safety 3. Christmas Pudding. 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. Christmas puddings and other foods high in fats or sugar, e.g. jam, mince pies, must not be over heated. These foods must never be left unattended as with over cooking these foods can ignite. See page 55-56. Short Cooking Times 4.
Important Information – Read Carefully 8. Deep Fat Frying. 11. Reheating. Do not attempt to deep fat fry in your oven. It is essential that reheated food is served “piping hot”. Remove the food from the oven and check that it is “piping hot”, i.e. steam is being emitted from all parts and any sauce is bubbling. (If you wish you may choose to check the food has reached 72˚C with a food thermometer – but remember do not use this thermometer inside the microwave.) For foods that cannot be stirred, e.g.
Important Information – Read Carefully 13. Standing Time. 17. Utensils. Standing time refers to the period at the end of cooking or reheating when food is left before being eaten, i.e. it is a rest time which allows the heat in the food to continue to conduct to the centre, thus eliminating cold spots. See page 12. Standing time is particularly important for certain foods such as whole chicken. We recommend a standing time of 10 mins upon completion of cooking a whole chicken. 14.
Microwaving Principles Microwave energy has been used in this country to cook and reheat food since early experiments with RADAR in World War II. Microwaves are present in the atmosphere all the time, both naturally and from manmade sources. Manmade sources include radar, radio, television, telecommunication links and mobile phones. How microwaves cook food In a microwave oven, electricity is converted into microwaves by the MAGNETRON.
General Guidelines Standing time Dense foods e.g. meat, jacket potatoes and cakes, require a STANDING TIME (inside or outside of the oven) after cooking, to allow heat to finish conducting to cook the centre completely. • • • • • • • • • • • • MEAT JOINTS – Stand 15 mins. wrapped in aluminium foil. WHOLE CHICKEN - Stand 10 mins. JACKET POTATOES – Stand 5 mins. wrapped in aluminium foil after cooking by microwave only. It is not necessary to stand jacket potatoes cooked in COMBINATION MODE.
General Guidelines Dish size Follow the dish sizes given in the recipes, as these affect the cooking and reheating times. A quantity of food spread in a bigger dish cooks and reheats more quickly. Quantity Small quantities cook faster than large quantities, also small meals will reheat more quickly than large portions. Spacing Foods cook more quickly and evenly if spaced apart. NEVER pile foods on top of each other. Shape Even shapes cook evenly.
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 (1⁄2pt) cold water. 2. Place it on the turntable alongside the dish to be tested.
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 Panels NN-CT890S / NN-CT880M / NN-CT870W (1) (2) (3) (3) (4) (4) (5) Chaos Defrost (1) Vegetables Potatoes Fish 1 h 10 min 1 min 10 sec (2) (6) (7) (8) (9) (10) (11) (12) (6) Micro Power Grill 1-2-3 Convection Turbo-Bake (7) (8) Pizza (9) (10) Meat Crispy Top Memory Combination (13) (14) (15) (11) (12) (13) Timer more less (14) (16) Chicken (5) Bake Start (15) Stop / Cancel (16) NN-CT890S Display Window Time Pads Auto Weight Chaos Defrost Programs Auto Sensor Pro
Letʼs 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 Chaos Defrost Press Timer Pad Twice Set clock as a 24hr clock. Set time using time pads. Press timer pad again. (See page 18 for details). Vegetables Potatoes 1 h 10 min 1 min 10 sec 3 (This procedure is to burn off the oil used for rust protection in the oven.) Keep pressing this pad until 250°C is in the display window.
Setting the Clock Example of how to set 1.25pm Timer Press thirteen times Press five times G G Press Timer Pad twice 1 h 10 min 1 min 10 sec Press twice Timer Inoperable G Press Time Pads Colon starts to blink. “SET TIME” Enter time of day by pressing will appear in the display window. Time Pads e.g. 13:00 (24hr clock). Press Timer Pad Colon stops blinking. Time of day is now locked into the display. N.B. 1. To reset time of day, repeat steps above. 2.
Microwave Cooking and Defrosting Accessory to use: When using your oven on MICROWAVE only, the glass turntable provided must always be in position. DO NOT attempt to use microwave only with any metal accessory in the oven. DO NOT place food directly onto the turntable except in the case of Jacket Potatoes cooked by MICROWAVE only. Foods reheated or cooked by MICROWAVE only are normally covered with a lid or cling film, unless otherwise stated. Two Stage Cooking: e.g.
Auto Weight Defrost Programs Chaos Defrost This feature allows you to defrost minced meat, chops, chicken portions, meat joints and bread. The CHAOS defrost pad should be pressed to select the correct defrost category and then enter in the weight of the food in grams or pounds and ounces using the appropriate pads (See page 19). Foods should be placed in a suitable dish, whole chickens and joints of meat should be on an upturned saucer or on a Microwave safe plate.
Defrosting Guidelines 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. during the standing stages there is not any microwave power in the oven, although the light will remain on and the turntable will turn. The automatic stand times ensure a more even defrost but it is still necessary to allow for standing time before use.
22 500g (1lb 2oz) 300g (11oz) 800g (1lb12 oz) 700g (1lb 8oz) Lamb Chops Lamb Fillets Lamb Shanks x 4 Pork Ribs Place in a suitable dish. Separate and turn twice. Place in a suitable dish in a single layer. Separate and turn twice. Shield if necessary. 12-14 mins 10 mins 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.
23 5 mins 1½ mins 5 mins 250g (9oz) 100g (2) 500g (8) Bacon Sausages 20 mins 150g (5oz) 350g (12oz) 500g (1lb 2oz) 800g (1 lb 12oz) 500g (1lb 2oz) 450g (1lb) Chicken Portions x1 x2 x3/4 Chicken Drumsticks x6 Turkey Breast fillets Duck Breast Fillets 8 mins 10 mins 4 mins 6 mins 8 mins 1.5 Kg (3lb 5oz) Whole Chicken 30 mins 5 mins DEFROSTING TIME 350g (12oz) WEIGHT Pork Chops MEAT FOOD 5 mins 10 mins 10 mins 15 mins STANDING TIME Place in a suitable dish. Turn twice.
24 2-3 mins 5-6 mins 100 -150g(4-5oz) 350g (12oz) 100-150g (4oz) 250g (9oz) Fish Fillets Fish Steaks 4-5 mins 2 ½ mins 30g (1oz) 500g (1lb 2oz) 350g (12oz) 500g (1lb 2oz) 500g (1lb 2oz) 250g (9oz) 500g (1lb 2oz) Slice of Bread Soft fruit Gateau Cheesecake Meringue Dessert Butter Shortcrust /Puff pastry 4-5 mins 5-6 mins 3-4 mins 8-9 mins 10-20 secs 5 mins 400g (14oz) GENERAL Sliced bread 10 mins 450g (1lb) 8-10 mins Prawns 500g (1lb2oz) 10-12 mins 500g (1lb 2oz) Whole Fi
Using the Timer Pad The Timer Pad is used as a timing pad either before, during or after a cooking program. When the Timer is selected with a time, there is no microwave power in the oven during this time. 1. To Set a Standing Time: Timer Select cooking Method & Time 1 h 10 min 1 min 10 sec Start inoperable • Set the desired Cooking Program, by selecting cooking method and time required. • • Then Press the Timer Pad. Set desired standing time (max 9hrs 59 mins) (10 sec. pad is inoperable).
Grilling The radiant Grill system on the oven gives efficient cooking for a wide variety of foods e.g. chops, sausages, steak, toast, oven chips etc. Always preheat the grill before use. The metal tray must be on the glass turntable when preheating, unless you are using the enamel shelf. Grill 1-2-3 Start 1 h 10 min 1 min 10 sec • Select Grill power. • Press Start to • Press Time pads to Press once for Grill 1 preheat. enter cooking time.
Grilling Oven accessories to use When grilling foods the Glass Turntable should be in position, with the High Wire Rack and the Metal Tray on top. The splash guard is placed inside the metal tray when cooking fatty foods. Or the enamel shelf can be used for grilling large quantities of food or to brown off a dish of food, but we do not recommend using this for fatty foods that can splatter. Place food on Splash Guard in the Metal Tray on the High Wire Rack on Turntable.
Convection Cooking Your Dimension 4 Combination Oven can be used as a conventional oven using the CONVECTION mode which incorporates a heating element with a fan. Convection cooking is ideal for all cakes, pastries, yorkshire puddings and roast meats. You can cook on one or two levels when using convection cooking. See individual recipes and guidelines on page 29 and 30 for recommended accessories to use. For best results always place food in a preheated oven.
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.
Two level cooking When cooking on two levels use both the shelves supplied, with the enamel shelf on the lower level and the wire shelf on the upper level. The glass turntable and roller ring should be removed. Depending on the recipe, you can preheat with or without the shelves in position. See individual recipes for details. Cooking Large Dishes of Food Batch Baking The shelves are ideal for batch baking and when cooking in a large dish that will not turn on the turntable.
Guideline to Oven Temperatures TEMP °C USE TEMP °F GAS MARK TEMP °C USE TEMP GAS °F MARK 350°F 4 40°C Proving Bread 90°F 1/8 180°C Souffle, Victoria Sandwich, Fairy Cakes 100°C Pavlova 200°F 1/4 190°C Mince Pies, Treacle Tarts, Chicken Roulades, Quiche, Lasagne 110°C Meringues 225°F 1/4 120°C Slow drying Herbs 250°F 1/2 200°C 210°C 220°C Choux Pastry, Scones, 400°F 6 Bread, Sausage Rolls, 425°F 7 Vol-au-Vents, Roast Potatoes, Yorkshires 130°C Large Rich Fruit Cakes 275°F 1 140°C
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. The Metal Tray must be on the Glass Turntable when preheating, unless you are using the enamel shelf on the lower level. If using enamel shelf, remove glass turntable and roller ring.
TURBO-BAKE Cooking Oven accessories to use When using TURBO-BAKE the Glass Turntable should be in position and must have the Metal Tray placed on top. Or the enamel shelf can be used for Turbo-Bake cooking, on the lower level, when cooking larger quantities of food. If using enamel shelf, remove glass turntable and roller ring. Food can be placed on the Low Rack or Metal Tray on High Wire Rack - see individual recipe for guidelines.
Combination Cooking Your oven has three methods of cooking by Combination. 1. Convection and Microwave 2. Grill and Microwave 3. Turbo-Bake and Microwave must be placed directly onto the metal tray on the glass turntable. They must not be placed directly onto the Low Rack, or arcing will occur. COMBINATION cooking is ideal for many foods. The microwave power cooks them quickly, whilst the oven, grill or both gives the traditional browning and crispness.
Combination Cooking Containers to useCONTAINERS TO USE DO NOT use plastic MICROWAVE containers on Combination Programs (unless suitable for combination cooking). Dishes must be able to withstand the heat of the top grill - heatproof glass e.g. Pyrex® or ceramic are ideal. But do not put dishes on the High Wire Rack directly under the grill, use the Low Rack. Oven Accessories When using any Combination cooking program the Glass Turntable should be in position and must have the Metal Tray placed on top.
Combination 1. Convection and Microwave Oven Accessory to use When using Combination cooking the Glass Turntable should be in position and must have the Metal Tray on top. Non-metallic dishes or items of food can be placed directly onto the Low Rack on the Metal Tray on the Glass Turntable. Small items should be placed in a heatproof dish on the Low Rack. Chicken and portions of meat should be placed on the Low Rack with Splash Guard on the Metal Tray on the Glass Turntable.
Combination 1. Convection and Microwave The chart below gives suggestions for Combination programs. For cooking times refer to cooking charts or a similar recipe in the book. It is not possible to use HIGH or DEFROST Microwave Power in this mode. Press Combination Pad first, then select CONVECTION temperature. Lastly, select Microwave Power and set cooking time.
Combination 2. Grill and Microwave This Combination mode is suitable for foods which are normally grilled and for reheating small savoury items. It is necessary to preheat when using this Combination mode and food should always be cooked uncovered. Do not use this program with less than 200 g (7 oz) of food. Grill 1 - HIGH Grill 2 - MEDIUM Grill 3 - LOW To Preheat Grill Micro Power Grill 1-2-3 Combination Start • • Press Combination Pad. Select Grill Power.
Combination 2. Grill and Microwave Oven accessories to use When using Combination cooking the Glass Turntable should be in position and must have the Metal Tray on top, when preheating. After preheating food should be placed directly onto the Metal Tray or on the Splash guard inside the Metal Tray, which sits on the High Wire Rack. This is then placed on the Glass Turntable. Guidelines • • Food is always cooked UNCOVERED.
Combination 3. TURBO-BAKE and Microwave This Combination mode is very useful for foods which require quick browning or crisping. Unsuitable foods are casseroles, cakes, meringues, pastries with sweet fillings, foods containing whisked eggs and yorkshire puddings. It is not necessary to preheat and food should always be cooked uncovered. Combination • • Press Combination Pad. 1 h 10 min 1 min 10 sec • Press to enter required cooking time. The 10 sec. pad is inoperable.
Combination 3. TURBO-BAKE and Microwave Oven accessories to use When using Combination cooking the Glass Turntable should be in position and must have the Metal Tray on top. Non-metallic dishes or items of food can be placed directly onto Low Rack on the Metal Tray on the Glass Turntable. Small items should be placed in a heatproof dish on the Low Rack. Food can also be placed directly onto the Metal Tray on the High Wire Rack on the Glass Turntable. Guidelines • Food is always cooked UNCOVERED.
Auto Sensor Programs This feature allows you to cook or reheat foods without entering the weight. The built-in sensor measures the humidity of the food and calculates the recommended microwave power level and/or combination setting together with a suggested cooking time. To allow for some variations that occur in food, check that food is thoroughly cooked and piping hot before serving. Please check carefully and adjust the cooking time if required, as would be the case with a conventional cooking appliance.
Auto Sensor Programs Guidelines for Use For the auto sensor programs it is not necessary to enter the weight of the food. They must ONLY be used for the foods described. 1. Only cook foods within the weight ranges described (see table below). 2. Only use the accessories as indicated on pages 44-46. 3. It is essential when using the Auto Sensor Programs, which use microwave only, to cover the food as described in the instructions on pages 44-46. 4.
Auto Sensor and Sensor Combi Cook Programs For perfect results ensure that the oven is cold before using any sensor program. 4 Fresh Vegetables To cook FRESH vegetables e.g. carrots, cauliflower, not suitable for potatoes. Place prepared vegetables into a shallow container on Glass Turntable. Add 15ml (1tbsp) of water per 100 g of vegetables. Cover with pierced cling film. Press the vegetables pad once. Press START. Vegetables M 5 Frozen Vegetables To cook FROZEN vegetables.
Auto Sensor and Sensor Combi Cook Programs 8 Jacket Potatoes 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 Low Rack on Metal Tray on Glass Turntable. Press the potatoes pad twice. Press START. Potatoes C 9 Roast Potatoes For ROASTING potatoes. Cut potatoes into even sized pieces and place on Metal Tray with 45ml (3tbsp) oil.
12 Chilled Pizza For reheating, crisping the base and browning Chilled purchased pizza. Remove all packaging and place chilled pizza on the High Wire Rack on Metal Tray on the Glass Turntable. Press the chilled pizza pad once. Press START. DO NOT COVER. Pizza C For cubed meat (e.g. braising steak, lamb, pork, not chicken) and vegetables. Place in a suitable sized casserole dish with stock. Use a minimum of 400 ml of stock. If you use a ʻcook-in-sauceʼ, also add the same quantity of water. Cover with lid.
Auto Weight Cook Programs This feature allows you to cook foods by setting the weight. The oven determines the Microwave power level and/or Combination setting, then gives a cooking time; this cooking time has been developed following extensive testing by our Home Economists in our development kitchen. Select the category of food and enter the weight. The weight can be entered in grams or pounds and ounces.
Auto Weight Programs 17 Whole Chicken C To cook WHOLE FRESH unstuffed chickens. Cook stuffing separately. Place chicken BREAST SIDE DOWN on Low Rack with Splash Guard on Metal Tray and place on Glass Turntable. Press the chicken pad once enter actual weight of the chicken (the actual weight of the chicken may vary from that on the packaging) then press START. Turn chicken halfway taking care with hot juices. Stand for 10 minutes in the oven before carving.
Auto Weight Programs 21 Bake Cake To BAKE cakes from the raw ingredients. A range of medium textured cakes can be cooked. See recipes in baking section, pages 139, 141144. Use smooth, and preferably seamless, metal cake tins. Place directly onto the Metal Tray on the Glass Turntable. DO NOT use spring form tins. Press Bake pad twice, enter the weight of the cake (excluding tin) and press START.
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 8 and 56. Do not leave unattended.
Memory This feature allows you to pre-program your oven for regular reheating or cooking tasks. You are able to pre-program your oven for a specific power level and time that is convenient for you for three memory tasks. To set a Memory Program Program the desired cooking program. Memory Memory • Press Memory Pad to store this task or press Start Pad to start cooking in this sequence. • Press Memory Pad. The oven is automatically pre-set to memory 1.
Microwave symbol E 1000W The heating category for small packs of food The IEC (60705) power output (watts) 52 HIGH Micro HIGH Micro CONVECTION 200°C 1 4 any Croissants / Brioche HIGH Micro HIGH Micro HIGH Micro 400g 200g 400g Macaroni Cheese Spaghetti 2½- 3 mins 1½ mins 2½- 3 mins 2½- 3 mins 15-20 secs 30-40 secs 5 mins Time Place in a heatproof bowl and cover. Place on glass turntable and stir halfway. Place in a heatproof bowl and cover. Place on glass turntable and stir halfway.
53 Baked Beans 200g 415g 500ml 2-5 Portions CANNED VEGETABLES 250ml 1 Portion CHILLED SOUPS 400/415g 415g Healthy Option Luxury/Vegetable /Broth/Cremed 425g Condensed HIGH Micro HIGH Micro HIGH Micro HIGH Micro HIGH Micro HIGH Micro HIGH Micro HIGH Micro HIGH Micro 150g 425g Custard CANNED SOUPS HIGH Micro 300g Sponge Pudding HIGH Micro HIGH Micro Power Level 150g 425g Weight / Quantity Rice Pudding CANNED PUDDINGS Food 1½-2 mins 3-3½ mins 4-5 mins 1½-2 ½ mins 3 mins 2
200g 300g 300g Peas, petit pois Peas, garden Peas, marrowfat 54 HIGH Micro 1 Large - adult portion HIGH Micro HIGH Micro 235ml 235ml 1 Mug ambient Milky Coffee HIGH Micro 568ml (1 pint) 1 Jug Cold Milk 1 Mug ambient Coffee/Tea HIGH Micro 235ml 1 Mug Cold Milk DRINKS HIGH Micro 1 HIGH Micro HIGH Micro HIGH Micro HIGH Micro HIGH Micro Small - child portion PLATED MEAL - ROOM TEMPERATURE 400g HIGH Micro 300g Peas, mushy Tomatoes HIGH Micro 290g Mushrooms 200g 325g HIGH Mic
Weight/ Quantity Choice of Cooking Modes Time (mins.
Weight/ Quantity Choice of Cooking Modes Time (mins.) Instructions/ Guidelines 227g 454g Medium Large HIGH Micro HIGH Micro HIGH Micro 2 ½-3 mins 1-1 ½ 30-40 secs Pierce film lid and place on glass turntable. Pierce film lid and place on glass turntable. Pierce film lid and place on glass turntable. 56 Macaroni Cheese Lasagne Fish/Veg Bake 1.2 Kg 400g 1.2 Kg 550g 400g 950g 450g 1.
Weight/ Quantity Choice of Cooking Modes Time (mins.) Instructions/ Guidelines 8-10 mins Combi: TURBO-BAKE 250°C + 10 mins GRILL 1 +WARM Micro Combi: TURBO-BAKE 250°C + GRILL 1 + WARM Micro 4-5 mins 3-4 mins Place on low rack on metal tray on glass turntable. Place on low rack on metal tray on glass turntable. Pierce lid and place on glass turntable. Stir halfway. Pierce lid and place on glass turntable. Stir halfway.
Weight / Quantity Power Level Time Instructions/ Guidelines 58 175g 150g 200g Sausage/Cheese and onion rolls - Snack size x 6 400g 175g 600g 250g Cheese and Onion Pasties Quiche 150/175g Meat Pies 150g x 2 150/165g 165g/180g Pasties/Slices Place on metal tray on low rack on glass turntable. 15 mins Place on heatproof plate on glass turntable. Place on low rack on metal tray on glass turntable.
300g (6) 250g 195g Part-baked rolls Part-baked Garlic Baguette/ Ciabatta Garlic Dough Balls x 16 Combi: TURBO-BAKE 250°C + GRILL 1 + WARM Micro Combi: TURBO-BAKE 250°C + GRILL 1 + WARM Micro Combi: TURBO-BAKE 250°C + GRILL 1 + WARM Micro Combi: TURBO-BAKE 250°C + GRILL 1 + WARM Micro Choice of Cooking Modes 5 mins 7-8 mins 8-10 mins 8 mins Time (mins.) Place on low rack on metal tray on glass turntable. Place on low rack on metal tray on glass turntable.
Weight/ Quantity Choice of Cooking Modes Time (mins.) Instructions/ Guidelines 60 15 mins then 30 mins HIGH Micro then SIMMER Micro 250g 10 Bean mix Use 600 ml (1pt) boiling water in a large bowl. Cover and place on a glass turntable. Must boil for at least 12 mins to destroy toxic enzymes. Use 600 ml (1pt) boiling water in a large bowl. Cover and place on a glass turntable. Must boil for at least 12 mins to destroy toxic enzymes.
Instructions/ Guidelines 61 500g (4) 150g (1) Drumsticks/Thighs Kiev (fresh) 300g ((2) 1.0 kg Chicken legs 25 mins 7-8 mins 25 mins 15 mins Combi: TURBO BAKE 230°C 9-10 mins + GRILL 1 + Warm Micro Combi: TURBO BAKE 230°C 15 mins + GRILL 1 + WARM Micro MEDIUM Micro or TURBO BAKE 250°C + GRILL 1 MEDIUM Micro or TURBO BAKE 250°C + GRILL 1 Place on metal tray on low rack on glass turntable. Place on metal tray on low rack on glass turntable. Place in a shallow dish.
62 Time (mins.) HIGH Micro HIGH Micro HIGH Micro 2 eggs 4 eggs HIGH Micro then MEDIUM Micro 3 mins HIGH Micro then MEDIUM Micro 30 secs 30secs 1 min 30 secs 1min 30 seconds 1 min 1 min 20 secs- soft 1 min 50 secs- firmer 5 ½ mins 40 secs- soft 50 secs- firmer 1 min 30 secs- soft 40 secs- firmer HIGH Micro then MEDIUM Micro MEDIUM Micro 9 mins per 450g or Combi: CONVECTION 190°C 12 mins per 450g + SIMMER Micro Choice of Cooking Modes EGGS – SCRAMBLED.
Weight/ Quantity 63 300g 200g FIllets Breaded Scampi/Scallops Steaks 250g 500-600g Whole x 1 Whole x 2 700g 12 mins 10 mins 4-5 mins 8-10 mins 10 mins 4 mins 10 mins 6-7 mins MEDIUM Micro or COMBI: TURBO-BAKE 220° + GRILL 1 15 mins + WARM Place in shallow dish and pierce skin. Add 30ml of liquid. Cover and place on glass turntable. Place in a shallow dish. Place on low rack on metal tray on glass turntable. Place in a shallow dish and pierce skin. Add 30ml of liquid.
300g 125g (4) Calamari Fish Fingers Combi: TURBO-BAKE 240°C + GRILL 2 + SIMMER Micro MEDIUM Micro 300g 300g 150g Breaded Scampi Boil in the bag Combi: TURBO-BAKE 250°C + GRILL 2 + WARM Micro Combi: TURBO-BAKE 250°C + GRILL 2 + WARM Micro LOW Micro Combi: TURBO-BAKE 250°C + GRILL 2 + WARM Micro Combi: TURBO-BAKE 250°C+ GRILL 2 + WARM Micro Fillets 250g (8) 250g (2) Cakes Combi: TURBO-BAKE 230°C + GRILL 2 + WARM Micro Weight/ Choice of Cooking Modes Quantity FISH - FROZEN FROM RAW Breaded f
Weight/ Quantity Choice of Cooking Modes Time (mins.) Instructions/ Guidelines 500g 400g 500g Pears- stewed Plums- poached Plums- stewed 65 HIGH Micro HIGH Micro HIGH Micro HIGH Micro Pheasant, whole Pancakes CONVECTION 180°C Combi: TURBO BAKE 250°C + GRILL 1 HIGH Micro Crispy Duck Pre-heat oven and place duck on low rack on metal tray on glass turntable. Place on micro-safe plate on glass turntable. Pre-heat oven. Prick the skin and place in roasting dish on wire shelf in lower position.
Weight/ Quantity Choice of Cooking Modes Time (mins.) 500g Casserole/Stewing Lamb 66 HIGH Micro HIGH Micro HIGH Micro HIGH Micro 200g 250g 250g 250g Fusilli/Macaroni/ Penne Lasagne Linguine/ Tagliatelle Spaghetti PASTA- N.B USE A LARGE BOWL.
Combi: TURBO BAKE 240°C + GRILL 1 + SIMMER Micro Combi: TURBO BAKE 250°C + GRILL 1 + WARM Micro 67 125-170g 350g Individual deep Thin and crispy Combi: TURBO BAKE 240°C + GRILL 1 + SIMMER Micro Combi: TURBO BAKE 240°C + GRILL 1 + SIMMER Micro Combi: TURBO BAKE 240°C + GRILL 1 + SIMMER Micro 6 mins 3 mins 50g oats HIGH Micro 275ml (1/2 pt milk) 100g oats HIGH Micro 550ml (1 pt milk) 2 servings 4 servings 1 ½ mins 25g oats HIGH Micro 150ml (1/4 pt milk) 7 mins 5-7 mins 12-14 mins 10-12 mins
68 HIGH Micro HIGH Micro HIGH Micro 250g 250g 250g 250g Basmati- Brown Easy Cook Long Grain Long Grain White HIGH Micro Combi: TURBO-BAKE 230°C + GRILL 2 + WARM Micro Combi: TURBO-BAKE 220°C + GRILL 2 + WARM Micro HIGH Micro or GRILL 2 Basmati RICE.
Weight/ Quantity Choice of Cooking Modes Time (mins.) 8 mins 11-12 mins per 450g MEDIUM Micro Combi: CONVECTION 190°C + SIMMER Micro 10-12 mins 10-12 mins 15 mins 69 5-6 mins HIGH Micro HIGH Micro 250g 200g 400g Broccoli Brussel Sprouts Butternut Squash HIGH Micro 5-7 mins HIGH Micro 450g Beetroot 8 mins 12 mins 5 mins HIGH Micro 200g 3-4 mins Baby corn HIGH Micro 200g Asparagus FRESH VEGETABLES – PLACE IN SHALLOW DISH (EXCEPT JACKET POTATOES).
Weight/ Quantity Choice of Cooking Modes 70 6-7 mins HIGH Micro HIGH Micro HIGH Micro HIGH Micro HIGH Micro HIGH Micro HIGH Micro HIGH Micro HIGH Micro 400g 250g x2 400g (4) 250g 300g 300g 200g 500g Cauliflower- florets Courgettes Corn on the cob Leeks- sliced Mushrooms Parsnips- parboiled for roasting -sliced Peas Potatoes- boiled Potatoes- Par-boiled 500g HIGH Micro 3-4 mins HIGH Micro 200g Carrots- sliced 4-5 mins 8-10 mins 3-4 mins 4-5 mins 2-3 mins 3 mins 7 mins 7-8 m
Weight/ Quantity Choice of Cooking Modes 71 HIGH Micro HIGH Micro 300g 450g 450g 400g 300g Sugar Snap Peas Swede- cubed Swede- diced for mashing Sweet Potato Turnip HIGH Micro HIGH Micro HIGH Micro HIGH Micro 300g Spinach HIGH Micro HIGH POWER OR Combi: TURBO-BAKE 250°C+ GRILL1+SIMMER MICRO HIGH POWER or Combi: TURBO-BAKE 250°C+ GRILL1+SIMMER MICRO HIGH POWER or Combi: TURBO-BAKE 250°C+ GRILL1+SIMMER MICRO HIGH POWER or Combi: TURBO-BAKE 250°C+ GRILL1+SIMMER MICRO 200g x6 x4 x2 x1 R
Weight/ Quantity Choice of Cooking Modes Time (mins.) HIGH Micro HIGH Micro HIGH Micro HIGH Micro HIGH Micro HIGH Micro 200g 250g 250g 200g 200g 250g 200g Carrots- sliced Cauliflower Mixed vegetables Peas Soya Beans Spinach Sweetcorn 72 HIGH Micro HIGH Micro 250g Brocolli- florets HIGH Micro 250g Beans- green 4-5 mins 5 mins 3 mins 4 mins 5 mins 6 mins 5-6 mins 5 mins 5 mins FROZEN VEGETABLES – PLACE IN SHALLOW DISH EXCEPT ONION RINGS.
Increasing and Decreasing Recipes • When doubling a recipe from 4 to 8 add on half the original cooking time, i.e. 30 mins. on MEDIUM power for 4 servings will become 45 mins. on MEDIUM power for 8 servings. Increasing recipes • To increase a recipe from 4 to 6 servings, increase each ingredient listed by half. To double the quantity, simply double every ingredient listed. Decreasing recipes • Do not forget that large quantities will require a larger dish.
Soups and Starters Ingredients 25g (1oz) butter 1 medium onion, coarsely chopped 700g (1½ lb) peeled carrots, sliced 700ml (1¼ pints) vegetable stock grated zest of ½ orange 90ml (6tbsp) orange juice 60ml (4tbsp) crème fraiche salt & black pepper 15ml (1tbsp) fresh chives, cut into pieces Carrot & Orange Soup Serves 4 Dish: 3 litre (6 pt) bowl Oven Accessory: glass turntable 1. Place the butter and onion in a large bowl. Place on glass turntable and cook on HIGH MICROWAVE for 2 mins. 2.
Soups and Starters Ingredients 15ml (1tbsp) olive oil 1 medium onion, coarsely chopped 2 cloves garlic, crushed 700g (1½ lb) sweet potatoes, peeled and chopped 1 large red pepper, deseeded and chopped 700ml (1¼ pints) vegetable stock 150ml (¼ pt) coconut milk salt and pepper Ingredients 250g (9oz) streaky bacon, de-rinded 225g (8oz) minced pork 225g (8oz) pigs liver, chopped ½tsp (3ml) rosemary ½tsp (3ml) thyme ½tsp (3ml) ground mace ½tsp (3ml) allspice salt & freshly milled black pepper 30ml (2tbsp) dry w
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 (½oz) capers salt and freshly ground black pepper Ingredients 250g (9oz) tail end of salmon, boned, skinned, and cut into bite-sized pieces.
Ingredients 200g (7oz) or 4-5 large flat mushrooms, sliced 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 goatʼs cheese Ingredients 1 small French baguette, cut into 8 slices 60 ml (4tbsp) cranberry sauce 175g (6oz) brie, sliced sesame seeds Red Pepper & Mushroom Bruschetta Serves 4 Dish: large bowl Oven Accessory: glass turntable + metal tray on high wire rack 1.
Ingredients 50g (2oz) butter 1garlic clove, crushed 15ml (1tbsp) dried mixed herbs salt & pepper 4 field mushrooms approx 225g (8oz) Ingredients young spinach leaves 25g (1oz) butter 2 garlic cloves, crushed 450g (1lb) mushrooms, finely chopped 75g (3 oz) fine oatmeal 1 egg yolk 100g (4oz) cream cheese 30ml (2tbsp) chopped fresh herbs 15ml (1tbsp) lemon juice Garlic Mushrooms with Herbs Serves 4 Dish: small bowl Oven Accessory: shallow dish 1. Put butter, garlic, herbs and seasoning into a bowl.
Fish Fish cooks very well by microwave as it stays moist and the lingering fish smells left in conventional ovens are avoided. For fish with a strong odour, eliminate the smell after cooking by placing 600 ml (1 pt) of boiling water and 1 sliced lemon in a large bowl, cook on SIMMER for 20 mins. Wipe out oven with a dry cloth. Whole fish Arranging Liquid Noise Thin fillets of fish i.e. plaice, should be rolled up prior to cooking to avoid overcooking on the thinner outside edge and tail.
Ingredients 4 salmon fillets each 100150g (4-6oz) marinade 15ml (1tbsp) honey 30ml (2tbsp) dark soy sauce 15ml (1tbsp) sherry 1 garlic clove, crushed 5ml (1tsp) fresh root ginger, grated Ingredients 4 salmon fillets each 100150g (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
Ingredients 2 trout, 225-300g (8-11oz) each Stuffing: 4 spring onions, finely chopped 50g (2oz) button mushrooms, finely sliced 2cm (¾”) cube fresh ginger, peeled and grated 15ml (1tbsp) soy sauce juice of 1 lime salt&pepper Ingredients 60ml (4tbsp) natural low fat yoghurt 30ml (2tbsp) sun-dried tomato pesto 30ml (2tbsp) chopped fresh parsley or dill 2 x 175g (6oz) cod or haddock fillets, skinned 1 lime, juice of Ingredients juice of ½ lemon 100g (4oz) fresh pesto sauce salt and pepper 4 x 175g (6oz) thic
Ingredients 450g (1lb) white fish 50g (2oz) butter 50g (2oz) flour 450 ml (¾ pt) milk 300 ml (½ 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 Ingredients 600g (1lb 5oz) potatoes, cooked and sliced 450g (1lb) smoked haddock 30ml (2 tbsp) lemon juice 1 large onion, sliced 15ml (1 tbsp) oil 40g (1½oz) butter 40g (1½oz) flour
Ingredients For the sauce 15g (½oz) butter 15g (½oz) flour 275ml (½pint) milk 350g (12oz) fresh haddock fillet 350g (12oz) fresh undyed smoked haddock 100g (4oz) prawns salt & pepper 1tbsp chopped flat leaf parsley For the topping 700g (1 ½ lb) potatoes, peeled, chopped into small chunks 450g (1lb) Swede, diced 50g (2oz) butter Prawn and Haddock Pie Serves 6 Dish: large jug, shallow dish 20 x 25cm (8"x10") Oven Accessory: glass turntable + low wire rack on metal tray 1.
Ingredients 1 medium onion, finely chopped 2 garlic cloves, crushed 50g (2oz) butter 25g (1oz) plain flour 100 ml (4fl.oz) white wine 100 ml (4fl.oz) milk 150 ml (¼ pt) single cream 100g (4oz) Emmental cheese 450g (1lb) mixed cooked seafood salt & pepper to season 100g (4oz) Tortilla chips 100g (4oz) breadcrumbs Ingredients 1.
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 3ml (½tsp) saffron strands, crushed 300ml (½ pt) hot vegetable stock 300ml (½ pt) white wine 100g (4oz) frozen peas 300g (11oz) cooked, peeled prawns 30ml (2tbsp) finely chopped chives Ingredients 25g (1oz) butter 1 clove garlic, crushed 1 small onion, finely chopped 15ml (1 tbsp) plain flour 15ml (1 tbsp) curry powder grated rind
Meat and Poultry Guidelines Defrosted joints Turning If the meat has previously been frozen, ensure it is properly thawed before cooking. Defrosted joints of meat must be allowed to STAND for up to an hour before cooking to ensure the centre is fully defrosted. Joints and poultry should be turned over halfway through cooking. Standing time Meat and poultry joints require a minimum of 10-15 mins. standing time. The meat/poultry will continue to cook through during this standing time.
Ingredients 4 x 225g (8oz) boneless skinless chicken breasts cut into small chunks 50g (2oz) plain flour 15ml (1tbsp) oil 15g (½oz) 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.
Ingredients 1 medium onion, finely chopped 450g (1lb) chicken breast skinless and boneless 700ml (1¼ pts) chicken stock 150g (5oz) pearl barley 3ml (½tsp) season all (optional) 450g (1lb) carrots Dumplings 175g (6oz) self raising flour 75g (3oz) suet pinch of salt 150ml (¼pt) water Ingredients 4 x 150g (4 x 5oz) chicken breast fillets, boneless and skinless Suggested Marinades Lemon and Thyme 1 lemon, juice and zest 45ml (3tbsp) white wine thyme, 4-5 sprigs Lemon and Honey 2 lemons, juice and zest 30ml (2t
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 Ingredients 100g (4oz) ciabatta breadcrumbs 75g (3oz) gruyere cheese, grated salt and pepper 4 x 150g (4 x 5oz) chicken breast fillets, boneless and skinless 50g (2oz) garlic mayonnaise Layered Chicken Puff Serves 4 Dish: shallow d
Ingredients 3 cardamom pods ½ cinnamon stick 3ml (½tsp) cumin seeds 3ml (½tsp) garam masala 3ml (½tsp)) chilli flakes 2.
Ingredients 350g (12oz) leeks, trimmed 25g (1oz) butter 25g (1oz) plain flour 300 ml (½ pt) milk 225g (8oz) cooked chicken, chopped 100g (4oz) ham, chopped 150g (5oz) gruyere cheese, grated Salt and pepper Ingredients 1 onion, chopped 1 clove garlic, crushed 5 ml (1tsp) oil 400g (14oz) can chopped tomatoes 150ml (5fl.
Ingredients 700g (1½ lb) potatoes, cubed 30ml (2tbsp) milk 1 medium onion, chopped 2 carrots, chopped 25g (1oz) butter 350g (12oz) cold cooked beef or lamb, minced 300ml (½pt) hot beef stock 3ml ((½tsp)) Worcestershire sauce 15ml (1tbsp) gravy thickening 5ml (1tsp) tomato puree salt and pepper 25g (1oz) cheese Ingredients 2 large aubergines 1 garlic clove, crushed 1 medium onion, chopped 250g (9oz) minced beef 400g (14oz) tin chopped tomatoes 25g (1oz) pitted black olives, chopped 10ml (2tsp) dried oregano
Ingredients 700g (1½ lb) braising steak, cubed 50g (2oz) seasoned flour 2 large onions, sliced thinly 250g (9oz) mushrooms, sliced 1 clove garlic, crushed 575ml (1 pint) cream stout 15g (½oz) brown sugar 15 ml (1tbsp) wine vinegar 5 ml (1tsp) mixed herbs 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 (¼pt) cold water Ingredients Filling: 450g (1 lb) braising steak, cubed 25g (1oz) seasoned flour 150g (5oz) mushroo
Ingredients 700g (1½lb) 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 Ingredients 450g (1lb) lamb fillet, cut into slices 50g (2oz) plain flour salt and pepper 2.
Ingredients 15 ml (1tbsp) oil 1 large onion, sliced 3 cloves garlic, crushed 10 ml (2tsp) ground coriander 3ml (½ 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 (¾ pt) hot stock Ingredients 3 cloves garlic, crushed 1cm ( ¼”) fresh ginger, grated 50g (2oz) ground almonds 150m
Ingredients 10ml (¾tbsp) ground ginger 3ml (½tsp) coarsely ground black pepper 8ml (1½tsp) ground cinnamon 10ml (¾tbsp) turmeric 15 ml (1tbsp) paprika 3ml (½tsp) chilli powder/flakes 800g (1lb12oz) cubed boneless lamb 30ml (2tbsp) oil 300g (11oz) onions, chopped 2 crushed garlic cloves 3ml (½tsp) salt 150g (5oz) sliced carrots 150g (5oz) ready to eat dried apricots, chopped 40g (1½oz) sultanas or seedless raisins 65g (2½oz) toasted flaked almonds 10ml (2 tsp) honey 150 ml (¼ pint) tomato juice 400g (14oz) c
Ingredients 1 kg (2lb2oz) pork spare ribs 150 ml (¼ pt) water For the glaze 150g (5oz) orange marmalade preferably shred less or fine shred 25g (1oz) dark muscovado sugar 100ml (4fl.
Ingredients 150g (5oz) plain flour 3 ml (½tsp) salt 2 eggs 150 ml (¼pt) milk 150 ml (¼pt) water 15-30 ml (1-2tbsp) oil 450g (1lb) sausages Ingredients 1 quantity of Savoury Mince see page 91 double quantity of White Pouring Sauce see page 120 100g (4oz) grated cheese 5ml (1tsp) mustard salt and pepper 6 sheets fresh lasagne (or sufficient for 3 layers) 50g (2oz) Parmesan cheese Toad In The Hole Serves 4 Dish: oblong tin, 27 x 22 cm (10 ½" x 8 ½”) Oven Accessory: wire shelf in lower position 1.
Ingredients Filling 15g (½oz) dried porcini mushrooms 15g (½oz) butter 225g (8oz) mushrooms 1 large onion, peeled and finely chopped 150ml (¼ pt) red wine 4 fillet steaks, roughly 150g (6oz) each 375g (11oz) puff pastry 1 large egg, beaten salt & pepper Ingredients 700g (1 ½ lb) lamb fillet, cut into chunks 2 onions, chopped 1 red chilli 2 cloves garlic, crushed 1 sprig rosemary 300ml (½ pt) white wine 400g (14oz) can chopped tomatoes 45ml (3tbsp) Sliced Black Olives 100g (4oz) linguine, broken into small
Ingredients 1 large aubergine, sliced salt 5ml (1tsp) oil 2 cloves garlic, crushed 1 medium onion, chopped 350g (12oz) fresh lamb mince 400g (14oz) can tomatoes 30 ml (2tbsp) tomato puree salt and pepper Topping 2 eggs 150 ml (1/4 pt) single cream 100g (4oz) cheddar cheese, grated 25g (1oz) Parmesan cheese, grated 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 pinea
Ingredients 700g (1½lb) pork fillet, sliced 25g (1oz) plain flour salt and pepper 15ml (1tbsp) paprika 1 onion, chopped 250ml (9fl.oz) stock 60ml (4tbsp) sherry 150g (5oz) mushrooms, sliced 150ml (5fl.
Vegetables and Vegetarian • • • Root vegetables. i.e. carrots, swede, should be cut into slices, strips or cubes. Do not mix fresh and frozen vegetables as the cooking times may be different. • Always cook vegetables in a dish that is a suitable size. Use flat dishes not basins. Always cover with microwave cling film or a lid. • Jacket Potatoes - • Cabbage should be shredded and cooked by power and time. Fresh vegetables require 45 ml (3 tbsp) of water. • Certain vegetables i.e.
Ingredients 500g (1lb) potatoes, peeled and quartered 30 ml (2tbsp) oil Roast Potatoes Serves 4 Dish: shallow ovenproof dish Oven Accessory: glass turntable + low wire rack on metal tray 1. Place potatoes in dish with 45ml (3tbsp) water. Cover, place on glass turntable and par-boil on HIGH MICROWAVE for 6 mins. Drain. 2. Put potatoes and oil in dish. Place dish on low wire rack Cook on COMBINATION: TURBO-BAKE 250°C + GRILL 1 + WARM MICROWAVE for 30 mins.
Ingredients 350g (12oz) potatoes, cubed 45 ml (3tbsp) natural yoghurt 10 ml (2tsp) mango chutney 3 ml (½tsp) cumin, coriander and garam masala 3 ml (½tsp) tumeric 10 ml (2tsp) fresh coriander pinch chilli powder 15g (½oz) sultanas salt and pepper Ingredients 15ml (1tbsp) olive oil 1 onion, finely chopped 5ml (1tsp) paprika 400g (14oz) cannellini beans, drained and rinsed 15g (½oz) soft muscovado sugar 15ml (1tbsp) Worcestershire sauce 5ml (1tsp) cider vinegar 75ml (3fl.
Ingredients 1 cauliflower, florets 25g (1oz) butter 25g (1oz) flour 3 ml (½tsp) French mustard 300 ml (½pt) milk seasoning to taste Topping: 100g (4oz) grated cheese 25g (1oz) breadcrumbs 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 Cauliflower Cheese Serves 4 Dish: shallow dish, jug Oven Accessory: glass turntabl
Ingredients 3 red and 3 yellow peppers 15ml (1tbsp) oil 2 cloves garlic, crushed 1 bunch spring onions sliced thinly 100g (4oz) long grain rice 300ml (½ pt) hot vegetable stock 50g (2oz) pine nuts 100g (4oz) cherry tomatoes, halved 100g (4oz) mozzarella, diced 100g (4oz) gorgonzola or any blue cheese, diced handful each of parsley and basil, chopped Ingredients 1 large onion, chopped 1 clove of garlic, crushed 25g (1oz) butter 225g (8oz) each of diced carrots, diced leeks, diced courgettes 1green pepper, c
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 400g (14oz) canned, chopped tomatoes 25g (1oz) sun-dried tomatoes, chopped 225g (8oz) cottage cheese 3 large eggs 175g (6oz) cheddar cheese, grated 45 ml (3tbsp) natural yoghurt salt and pepper Ingredients 15ml (1tbsp) oil 15g (½oz) butter 1 garlic clove, crushed 4 shallots, chopped 150g (5oz) mushrooms, s
Ingredients 15 ml (1tbsp) olive oil 2 medium onions, chopped 2 celery sticks, chopped 3 medium carrots, diced 400g (14oz) can chopped tomatoes 450 ml (¾ pint) vegetable stock 30 ml (2tbsp) tomato puree 150g (5oz) red lentils, rinsed salt and pepper 30ml (2tbsp) green pesto For the Topping 1 kg (2lb 2oz) potatoes, peeled 1 bunch spring onions, chopped 105ml (7tbsp) milk freshly grated nutmeg 25g (1oz) butter 100g (4oz) cheddar or gruyere, grated Ingredients 15 ml (1tbsp) oil 1 onion, finely chopped 1green p
Ingredients 200g (7oz) can chopped tomatoes 10 ml (2tsp) tomato puree 700g (1½ lb) mixed vegetables e.g.
Ingredients 200g (8oz) mushrooms, finely chopped 100g (4oz) onion, finely chopped 1 garlic clove, crushed 25g (1oz) butter 125g (5oz) fresh wholemeal breadcrumbs 150g (5oz) fresh wholemeal breadcrumbs 150g (5oz) ground mixed nuts 25g (1oz) sesame seeds 1 egg 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 (¼ tsp) ground chil
Ingredients 1 large onion, finely chopped 4 sticks of celery, finely chopped 15 ml (1tbsp) olive oil 350g (12oz) sliced mushrooms 300 ml (½ pt) water 5 ml (1tsp) Marmite® 3 ml (½tsp) thyme Pinch ground bay leaf 150 ml (¼pt) soured cream Ingredients 450 g (1 lb) leeks, sliced thinly 450 g (1 lb) potatoes, sliced thinly 150 g (5 oz) blue cheese 225 g (8 oz) Greek yoghurt 75 ml (5 tbsp) double cream salt and pepper 50 g (2 oz) brown breadcrumbs Mushroom Stroganoff Serves 4 Dish: 3 litre (6 pt) dish Oven Ac
Pasta, Rice and Beans Ingredients 225g (8oz) mixed dried pasta i.e.
Ingredients 350g (12oz) dried pasta like penne 15 ml (1tbsp) oil 3ml (½tsp) salt 2 red peppers, cut into chunks 2 red onions, cut into wedges 2 mild red chillies, finely diced 3 garlic cloves, coarsely chopped 5 ml (1tsp) golden caster sugar 30 ml (2tbsp) olive oil salt & pepper 700g (1 ½ lb) small ripe tomatoes, quartered handful fresh basil leaves 25g (1oz) grated parmesan Ingredients 1 bunch asparagus (approx.
Ingredients 25g (1oz) dried porcini, 1 litre (1½ pints) hot chicken or vegetable stock 50g (2oz) butter 2 shallots, finely chopped 300g (11oz) risotto rice 125ml (4 fl.oz.
Ingredients 1 medium onion, chopped 10ml (2tsp) vegetable oil 2 medium courgettes, sliced thickly 1 red pepper, seeded & chopped 2 medium carrots, peeled & thinly sliced 1 small cauliflower, cut into florets 100g (4oz) dried apricots, halved 2 cloves garlic, crushed 425g (15oz) can chick peas, drained 3ml (½tsp) each: ground turmeric, ground coriander, ground cumin 5ml (1tsp) paprika 2.
Cheese and Egg Dishes Ingredients 25g (1oz) butter 25g (1oz) flour 150ml (¼pt) milk 3 eggs, separated salt and pepper 75g (3oz) cheese, grated Baked Soufflé Serves 4 Dish: jug, 15 cm (6") soufflé dish Oven Accessory: glass turntable + metal tray 1. Place butter in a jug on glass turntable and melt 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 1 min. and stir.
Ingredients 4 slices bread, buttered 5 ml (1tsp) Dijon mustard 2 slices smoked ham 100g (4oz) sliced cheese Croque Monsieur Serves 2 Dish: 3 litre (6pt) large casserole with lid Oven Accessory: glass turntable + metal tray on high wire rack 1. Pre-heat grill on GRILL 1. 2. Place the bread, buttered side up on the metal tray and cook on GRILL 1 for 3-4 mins. or until browning. 3. On 2 slices of the bread, spread the untoasted sides with mustard and top with ham and cheese.
Ingredients 200g (7oz) quick cooking macaroni 40g (1½oz) butter 1 small onion, finely chopped 100g (4oz) bacon, chopped 40g (1½ oz) flour 600ml (1pt) milk 5 ml (1tsp) French mustard 150g (5oz) cheddar cheese, grated salt and pepper 25g (1oz) fresh brown breadcrumbs Ingredients 1 medium onion, finely diced 10 ml (2 tsp) olive oil 175g (6oz) self-raising flour 3 ml (½tsp) salt 3 ml (½tsp) mustard powder 3 ml ((½tsp)) cayenne pepper salt & pepper 25g (1oz) butter 40g (1½oz) strong cheddar cheese, grated 40g (
Ingredients 350g (12oz) readymade short crust pastry 90g (3½oz) red pesto or sun-dried tomato puree 2 medium sized tomatoes, peeled, seeded and chopped 25g (1oz) black olives, chopped 125g (4½oz) Fontina or Mozzarella cheese grated 1 garlic clove crushed 25g (1oz) parmesan cheese, grated 5 ml (1tsp) dried oregano Ingredients 75g (3oz) plain flour pinch of salt 1 egg 75 ml (2½fl.oz) milk 75 ml (2½fl.
Sauces Container size Reheating Always use a container or jug at least twice the capacity of the sauce, to avoid boiling over. Sauces can be made in advance and reheated by microwave. Reheat on HIGH power and stir halfway. Covering Power level DO NOT cover sauces when cooking. Most sauces require HIGH Power for cooking. Sauces containing eggs should be cooked on SIMMER power.
Ingredients 3 egg yolks 30 ml (2tbsp) white wine vinegar 150g (5oz) chilled, unsalted butter, cut into cubes pepper Ingredients 1 medium onion, finely chopped 1 celery stick, finely chopped 1 carrot, finely chopped 25g (1oz) butter 2 cloves garlic, crushed 2 x 400g (14oz) cans of tomatoes 3ml (½tsp) each of basil, oregano and ground bay leaves 150ml (¼pt) red wine or vegetable stock salt and pepper Hollandaise Sauce Dish: 1 litre (2 pt) jug Oven Accessory: glass turntable 1.
Ingredients 2 eggs 50g (2oz) caster sugar 300ml (½pt) milk 5ml (1tsp) vanilla essence Custard Sauce Dish: 1 litre (2 pt) jug Oven Accessory: glass turntable 1. Beat eggs with sugar and 45ml (3tbsp) milk. 2. Place remaining milk with vanilla essence. Place on glass turntable and cook on HIGH MICROWAVE for 1 min. 3. Add milk to eggs and stir well. 4. Cook on SIMMER MICROWAVE for 1 min. Stir well. 5.
Ingredients 150g (5oz) soft muscovado sugar 75ml (3fl.oz) double cream 75g (3oz) butter Butterscotch Sauce Dish: 1 litre (2 pt) jug Oven Accessory: glass turntable 1. Put all ingredients in a large bowl. Place on base and cook on HIGH MICROWAVE for 1 min. 2. Stir and continue cooking on HIGH MICROWAVE in 1 minute intervals until smooth and hot.
Pastry Ingredients 225g (8oz) plain flour pinch salt 100g (4oz) margarine 45 ml (3tbsp) cold water Shortcrust Pastry Dish: large bowl 1. Place flour and salt into a mixing bowl. Rub the margarine into the flour until the mixture resembles fine breadcrumbs. 2. 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.
Ingredients 350g (12oz) lean minced steak 1 medium onion, chopped 450ml (¾ pt) hot beef stock 15ml (1tbsp) tomato puree 5ml (1tsp) yeast extract (Marmite®) salt and pepper 10ml (2tsp) gravy thickening 500g (1lb 2oz) shortcrust pastry beaten egg to glaze Ingredients 100g (4oz) butter 225g (8oz) plain flour 50g (2oz) finely grated Parmesan 25g (1oz) butter 1kg (2lb2oz) red onions, peeled & thinly sliced 15ml (1tbp) fresh thyme 60ml (4tbsp) balsamic vinegar salt and freshly ground black pepper 200g (7oz) soft
Ingredients 25g (1oz) butter 200g (7oz) leeks, sliced 50g (2oz) plain flour 450 ml (¾ pt) milk 150g (5oz) stilton 400g (14oz) cooked chicken, cubed 250g (9oz) shortcrust pastry, chilled Ingredients 25g (1oz) caster sugar 5 ml (1tsp) cinnamon 2 cooking apples, peeled, cored and sliced 15 ml (1tbsp) lemon juice 350g (12oz) puff pastry Chicken & Stilton Pie Serves 4 Dish: bowl, 22.5 cm (9") gratin dish Oven Accessory: glass turntable + low wire rack on metal tray 1. Place the butter and leeks in bowl.
Ingredients 1 small potato, thinly sliced 200g (7oz) puff pastry 1 small onion, sliced small apple, peeled, cored and sliced salt and pepper to taste 75g (3oz) cheese, grated or crumbled, e.g. Stilton, Roule etc.
Ingredients 1 quantity of suet pastry page 124 75 ml (5 tbsp) seedless raspberry jam milk to glaze Baked Jam Roly Poly Pudding Serves 4 Dish: 1 kg (2 lb) glass loaf dish Accessory: glass turntable + low wire rack on metal tray 1. Roll out pastry to approx. 23 x 32 cm (9" x 13"). 2. Spread the jam over the pastry leaving 1cm (½") border all round. Brush the edges with milk and roll the pastry up evenly, starting at one short side and sealing the edges well. 3. Brush top with milk and place in loaf dish.
Ingredients 600g (1lb 5oz) dessert apples- granny Smithʼs, cored, peeled and roughly chopped juice of ½ lemon 50g (2oz) golden caster sugar 50g (2oz) walnuts, roughly chopped 50g (2oz) sultanas 5 ml (1tsp) ground cinnamon 50g (2oz) ground almonds 225g (8oz) filo pastry 50g (2oz) butter, melted icing sugar to serve Ingredients 350g (12oz) shortcrust pastry 50g (2oz) butter 50g (2oz) caster sugar 1 egg, beaten 3ml (½tsp) almond essence 75g (3oz) ground rice raspberry jam Apple Strudel Serves 4 Dish: ename
Puddings and Desserts Ingredients 100g (4oz) pudding rice 1 litre (1¾ pts) milk 50g (2oz) caster sugar 2ml (¼ tsp) grated nutmeg Creamy Rice Pudding Serves 4 Dish: large oval casserole, greased Oven Accessory: glass turntable + low wire rack on metal tray 1. Mix all the ingredients together and pour into casserole. 2. Place on glass turntable and cook on HIGH MICROWAVE for 8-10 mins.or until the milk is boiling. Stir. 3.
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 Ingredients 500g (1lb 2oz) cooking apples, peeled, cored and sliced 50g (2oz) demerara sugar 100g (4oz) margarine 100g (4oz) caster sugar 2 eggs 100g (4oz) ground almonds 30 ml (2tbsp) milk Pineapple Upside Down Pudding Serves 4 Dish: 20 cm (8") round dish, lightly greased Oven Accessory: glass turntable
Ingredients 150g (5oz) fresh or ready to eat dates stoned and finely chopped 50g (2oz) butter 150g (5oz) caster sugar 2 eggs, lightly beaten 150g (5oz) self raising flour 3ml (½tsp) grated nutmeg 3ml (½tsp) ground ginger Sauce: 150g (5oz) muscovado sugar 75ml (3fl.oz) double cream 75g (3oz) butter Ingredients 60ml (4tbsp) water 100g (4oz) caster sugar 4 eggs 5ml (1tsp) vanilla essence 50g (2oz) caster sugar 600ml (1 pt) cold milk Sticky Pudding with Toffee sauce Dish: 1.
Ingredients 6 slices of bread, buttered and cut into triangles 75g (3oz) mixed dried fruit 450ml (¾pt) milk 3 eggs 25g (1oz) caster sugar 3 ml (1/2 tsp) nutmeg Bread and Butter Pudding Dish: jug, 20 x 25 cm (8" x 10") oblong, greased dish Oven Accessory: glass turntable + metal tray 1. Arrange the bread and fruit in the prepared dish. 2. Put milk in a jug. Place on glass turntable and cook for 3 mins. on MEDIUM MICROWAVE but do not allow to boil. 3.
Ingredients 4 medium sized cooking apples 50g (2oz) marzipan 200g (7oz) can apricot halves Apricot and Marzipan Baked Apples Serves 4 Dish: 20cm (8”) shallow dish Oven Accessory: glass turntable 1. Roll out marzipan and cut into 4 circles with an 8½cm (3¼”) cutter. 2. Core the apples and cut in half horizontally. 3. Cover the bottom half of each of the apples with a circle of marzipan and 3 apricot halves. 4. Place the other half of each apple on top. 5.
Ingredients 700g (1 ½lb) fresh fruit, prepared (e.g. apples, plums, rhubarb, gooseberries, blackcurrants) sugar to taste Crumble Topping: 75 g ( 3 oz) butter 175 g (6 oz) plain flour 100 g (3 oz) sugar Fruit Crumble Serves 4 Dish: suitable sized, heatproof dish Oven Accessory: glass turntable + low rack on metal tray 1. Layer prepared fruit in the dish. Add sugar to taste, depending on the sharpness of the fruit. 2. Rub butter into the flour until mixture resembles fine breadcrumbs. Stir in the sugar.
Ingredients 1 cooking apple, peeled and grated 1 carrot, peeled and grated 1 orange, juice and grated rind of 400g (14oz) mixed dried fruit 45 ml (3tbsp) brandy 15 ml (1tbsp) black treacle 50g (2oz) self-raising flour pinch of salt 15 ml (1tbsp) cocoa 5 ml (1tsp) mixed spice 3 ml (½tsp) nutmeg 100g (4oz) shredded suet 150g (5oz) fresh breadcrumbs 50g (2oz) mixed peel 50g (2oz) flaked almonds 2 eggs, beaten Ingredients 100g (4oz) butter 250g (9oz) digestive biscuits, crushed 150g (5oz) plain chocolate 30ml
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. Combination cooking. DO NOT use spring form tins, use smooth, and preferably seamless metal cake tins.
Ingredients 175g (6oz) butter or margarine 175g (6oz) caster sugar 3 eggs 175g (6oz) self-raising flour 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 1. Preheat oven on CONVECTION 180°C. 2. Cream butter and sugar until pale and fluffy. Add the eggs a little at a time beating well after each addition. 3. Fold in half the flour, using a metal spoon, then fold in the remaining flour. 4.
Ingredients 225g (8oz) plain flour pinch salt 10 ml (2tsp) ground ginger 10 ml (2tsp) baking powder 3 ml (½tsp) bicarbonate of soda 100g (4oz) soft brown sugar 75g (3oz) butter or margarine 75g (3oz) treacle 75g (3oz) golden syrup 150 ml (¼pt) milk 1 egg, beaten Ingredients 250g (9oz) butter 5 ml (1tsp) vanilla essence 150g (5oz) caster sugar 2 eggs, beaten 284ml (10 fl.
Ingredients 3 medium eggs, beaten 125g (4½oz) caster sugar 125g (4½oz) plain flour Filling jam or cream icing sugar to dredge Swiss Roll Dish: Swiss roll tin 33 x 23 cm (13”x 9”), greased and lined with baking parchment Oven Accessory: wire shelf in lower position 1. Preheat oven on CONVECTION 200°C with wire shelf in position. 2. Whisk eggs and sugar together in a heatproof bowl until blended. 3.
Ingredients 150g (5oz) butter 10 ml (2tsp) grated lemon rind 125g (4½ oz) 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 Ingredients 150 ml (¼pt) sunflower oil 250g (9oz) wholemeal selfraising 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 (4½ oz) carrots, grated 2 ripe bananas, mashed 2 eggs, b
Ingredients 1 banana, large 3 ml (½ tsp) vanilla flavouring 75g (3oz) butter 100g (4oz) granulated sugar 150g (5oz) self-raising flour 3 ml (½ tsp) salt 2 ml (¼ tsp) bicarbonate of soda 2 eggs 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 Banana Cake Dish: 20 cm
Ingredients 175g (6oz) soft margarine 175g (6oz) caster sugar 3 eggs, beaten 200g (7oz) self raising flour 3ml (½tsp) salt 5ml (1tsp) mixed spice 45 ml (3tbsp) Camp coffee essence 15ml (1tbsp) milk 15ml (1tbsp) black treacle 75g (3oz) chopped walnuts Icing: 50g (2oz) soft margarine 225g (8oz) icing sugar 30 ml (2tbsp) Camp coffee essence 15 ml (1tbsp) water Ingredients 175g (6oz) golden syrup 150g (5oz) margarine 150ml (¼ pt) milk 450g (1lb) mixed dried fruit 225g (8oz) plain flour 10ml (2tsp) mixed spice
Ingredients 175g (6 oz) margarine 175g (6 oz) brown sugar 3 eggs 150g (5 oz) wholemeal self raising flour 100g (4 oz) self raising flour Almond essence 350g (1 lb) cooking apples whole weight then peeled, cored and thinly sliced Juice of ½ a lemon 25g (1 oz) brown sugar 2ml (¼ tsp) nutmeg 3ml (½tsp) cinnamon Slivered almonds Ingredients Basic Cookie Dough: 100g (4oz) butter 100g (4oz) caster sugar 1 egg, beaten 175g (6oz) plain flour Variations: White Chocolate and Pistachio Nut 100g (4oz) white chocolate,
Ingredients 250g (9oz) plain chocolate 250g (9oz) unsalted butter 175g (6oz) plain flour 5ml (1tsp) baking powder 300g (11oz) caster sugar 4 large eggs, lightly beaten 5ml (1tsp) vanilla essence 75g (3oz) pecans, broken into pieces 75g (3oz) milk chocolate, cut into large chunks 75g (3oz) white chocolate, cut into large chunks 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 Choc
Ingredients 250g (9oz) butter 275g (10oz) golden syrup 75g (3oz) light muscovado sugar 425g (15oz) porridge oats Flapjack Dish: bowl, 30 x 20 x 3.5 cm (12"x 8"x ½") tin lined with lightly buttered greaseproof paper Oven Accessory: glass turntable + low wire rack on metal tray 1. Place the butter, syrup and sugar into bowl. Place on glass turntable and cook on MEDIUM MICROWAVE for 4-5 mins. 2. Pre-heat the oven on CONVECTION 180°C. 3. Stir the oats into the butter and press the mixture into the tin 4.
Preserves Sterilizing jars Covering Jam jars can be sterilized by microwave ready for your jams. Half fill with water and heat them on HIGH power until water boils (approx. 3 mins. for 2 jars). Empty and drain upside down on kitchen paper. The jars should be warm when filled with jam. Do not cover preserves whilst cooking, apart from if recommended in the recipe. If you wish to cook larger quantities than given in the recipes below, revert to the traditional hob method, using a traditional recipe.
Ingredients 700g (1½lb) plums or damsons 200 ml (7fl.oz) water 700g (1½lb) jam sugar 15 ml (1tbsp) lemon juice 5 ml (1tsp) butter Plum Jam Makes approx. 2-2 1/2 lbs jam Dish: large bowl Oven Accessory: glass turntable 1. Prick the plums and place in a large bowl with the water. Place on glass turntable and cook on HIGH MICROWAVE for 5-10 mins.or until the fruit is soft. 2. Add the rest of the ingredients and cook on HIGH MICROWAVE for 5 mins stirring frequently. 3.
Ingredients 45ml (3tbsp) olive oil 4 large red onions halved and thinly sliced 50g (2oz) Demerara sugar 100g (4oz) sultanas 300ml (½ pint) red wine 125ml (4fl.oz) red wine vinegar Ingredients 4 lemons, grated rind and juice of 450g (1lb) caster sugar 4 eggs, beaten 100g (4oz) butter Red Onion Marmalade Dish: large bowl Oven Accessory: glass turntable 1. Put oil in bowl with onions. Place on glass turntable and cook on HIGH MICROWAVE for 10 mins. stirring halfway. 2. Add all other ingredients and mix well.
Bread To prove dough Prove on CONVECTION 40°C until dough has doubled in size The microwave is also useful for defrosting and warming frozen bread products, taking individual slices or items from the freezer as required. Ingredients 450g (1lb) strong bread flour 1 sachet dried yeast 5 ml (1tsp) salt 15g (½ oz) butter 300 ml (½ pt) warm water 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 1.
Ingredients 450g (1lb) strong white bread flour 1 sachet dried yeast 5ml (1tsp) sugar 5 ml (1tsp) salt 15ml (1tbsp) olive oil 300 ml (½pt) warm water Topping 1 small red onion sliced and softened with 5ml (1tsp) olive oil and 5ml (1tsp) balsamic vinegar. (HIGH MICROWAVE for 1-2min). 30ml (2tbsp)chopped black or green olives. 2 chopped cloves of garlic, sea salt and cracked black pepper corns.
Ingredients 250g (9oz) strong bread flour 5ml (1tsp) sachet dried yeast 3 ml (½tsp) salt 10ml (2tsp) olive oil 150ml (¼ 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 Pizza Alle Cipole Dish: bowl Oven Accessory: baking tray greased, wire shelf in lower position 1.
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: 230-240V 50 Hz 2,450 MHz Max 2700 W Microwave 1220 W Grill 1560 W Convection 1300 W Output Power: 1000 W (IEC-60705) Grill 1500 W Convection 1250 W Outer Dimensions: 530 mm (W) x 508 mm (D) x 344 mm (H) Oven Cavity Dimensions: 350 mm (W) x 360 mm (D) x 250 mm (H) Weight: 21 kg (Packed weight- 28 kg) Noise: 52.7dB Weight and Dimensions are approximate.
Index A Adapting Recipes .......................................... 50 Apples, baked, poached and stewed ......65,134 Apple Pie..................................................55,126 Arcing ..........................................................6,10 Auto Sensor Cooking ................................42-46 Auto Weight Cooking ................................47-49 Auto Weight Defrosting ..............................19-20 B Babies Bottles, reheating ..............10,50, 52,147 Bacon Rashers/steaks ......
Index E Eggs poached/scrambled................................62 F Fan motor operation........................................10 Fish Auto Sensor Fish ............................................45 guidelines ........................................................79 cooking charts............................................63-64 Boil in the bag fish ..........................................64 Bouillabaise ....................................................84 Family Fish Pie ..............................
Index Soft Fruit Jam ...............................................147 Tomato Chutney ..........................................148 Puddings and Desserts Apricot and Marzipan Baked Apples ............134 Bread and Butter Pudding ............................133 Christmas Pudding ......................................136 Chocolate Cheesecake ................................136 Creme Caramel ............................................132 Creamy Rice Pudding ..................................
Information on Disposal for Users of Waste Electrical & Electronic Equipment (private households) This symbol on the products and/or accompanying documents means that used electrical and electronic products should not be mixed with general household waste. For proper treatment, recovery and recycling, please take these products to designated collection points, where they will be accepted on a free of charge basis.
Phone our customer care centre 0844 8443868 For service or spares. Or order spares direct on line at www.panasonic.co.uk For COOKERY ADVICE call: 01344 862108 Home Economists will provide friendly guidance on queries relating to recipes and cooking in your microwave.
