Operating instructions

110
Meat and Poultry
ingredients
SERVES 4
225
g
(8 oz) carrots, sliced
3 celery sticks, sliced
1 tsp vegetable oil
4 boneless pork chops
1 tbsp (15 ml) English mustard
1 onion, fi nely chopped
25
g
(1 oz) butter
15
g
(½ oz) fl our
300 ml (½ pt) milk
salt and pepper
450
g
(1 lb) potatoes, peeled
and fi nely sliced
Dish: 20 x 25 cm (8” x 10”)
Pyrex
®
rectangular dish
Oven accessory: glass shelf
in lower shelf position
Pork & potato bake
Mix the carrots, celery and oil together in the dish. Cover, place on the
base of the oven and cook on HIGH MICROWAVE for 4-5 mins. Arrange
the chops in a single layer on top of the vegetables, spread mustard over
evenly. Make onion sauce by cooking the onion with half the butter on
HIGH MICROWAVE for 2-3 mins. Add the fl our and stir well. Gradually add
the milk and cook on HIGH MICROWAVE for 1½ mins. Stir and cook for a
further 1-2 mins or until thick and cooked. Season to taste. Pour sauce over
chops. Arrange potato slices on top, cover and cook on HIGH MICROWAVE
for 5 mins. Uncover, dot with remaining butter. Place on glass shelf in lower
shelf position and cook on CONVECTION 170 °C + LOW MICROWAVE for
25-30 mins or until potatoes are golden.
ingredients
SERVES 4
800
g
(1 lb 7 oz) chicken fi llets
2 shallots
40
g
(1 oz) butter
1 glass of white wine or cider
salt and pepper
4 large apples
4 tbsp double cream
sauce thickener
2 tbsp Calvados
Dish: 1 Pyrex
®
dish
(25 cm (10”) diameter)
Normandy style chicken
Cut the chicken fi llets into pieces. Sweat the chopped shallots in butter,
covered, for 2 mins on HIGH MICROWAVE. Add the chicken pieces, the
white wine or cider, salt, pepper and the apples, peeled, cored and cubed.
Cover and cook on HIGH MICROWAVE for 12-14 mins, stirring halfway
through cooking time. Drain the chicken pieces and keep them to one side,
covered in aluminium foil. Add the cream and the sauce thickener with
Calvados in the dish and cook, uncovered, a further 3-4 mins on HIGH
MICROWAVE. Season to taste and put the chicken pieces back into the
sauce.
ingredients
SERVES 4
700
g
(1 lb 5 oz) lamb fi llet,
cut into chunks
2 onions, chopped
1 red chilli
2 cloves garlic, crushed
1 sprig rosemary
275 ml (½ pt) white wine
400
g
(14 oz) can chopped
tomatoes
10 black olives, sliced
100
g
(4 oz) linguine, broken into
small pieces
150
g
(5 oz) feta cheese cubed
1 tbsp fresh mint chopped
Dish: 3 litre Pyrex
®
casserole
dish with lid
Fill water tank
Greek lamb stew
Place the lamb and onion in casserole dish and cover. Place on glass
shelf in lower shelf position and cook on STEAM 1 + LOW MICROWAVE
for 10 mins. Split the chili along its length leaving the top intact, (remove
seeds) - this adds fl avour to the stew without too much heat. Stir the chilli,
garlic, rosemary, wine and tomatoes into the lamb, cover. Cook on LOW
MICROWAVE for 40 mins stirring halfway. Stir in the black olives and
linguine and continue to cook on LOW MICROWAVE for a further 15 mins
or until the linguine is cooked. Remove the chilli and rosemary, and discard.
Stir in feta cheese and mint before serving.
PA_F0003BH72BP_00_140331.indd 110PA_F0003BH72BP_00_140331.indd 110 2014/4/1 9:45:462014/4/1 9:45:46