NN-S517F - Mikrowellen PANASONIC - Kostenlose Bedienungsanleitung

BEDIENUNGSANLEITUNG NN-S517F PANASONIC

Panasonic

Black-and-white photo of a microwave oven, a plate of food, and a kitchen appliance (no visible text or symbols)

Microwave Cookery And Operating Instructions book

for Moes

NN E558

NN S517

JEFF BANKS BY

Standard Conversion Chart

Weight			Capacity
12oz	-	15g	12tsp	-	3ml
1oz	-	25g	1tsp	-	5ml
2oz	-	50g	1tbsp	-	15ml
3oz	-	75g	14pt	-	150ml
4oz	-	100g	12pt	-	300ml
5oz	-	150g	34pt	-	450ml
6oz	-	175g	1pt	-	600ml
7oz	-	200g	134pt	-	1litre
8oz	-	225g
9oz	-	250g
10oz	-	275g
11oz	-	300g
12oz	-	350g
13oz	-	375g
14oz	-	400g
15oz	-	425g
1lb/16oz	-	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.

Important

Your oven is rated 800 Watts (IEC). When using other cookbooks remember to adjust cooking times accordingly. Take care also when using packet instructions on convenience foods. ALWAYS check the progress of the food as it cooks or reheats by simply pressing the door OPEN button and after checking the progress of the food, press START to restart the cooking time.

Failure to follow the instructions given in this Cookbook may affect the recipe result and in some instances may be dangerous.

Acknowledgments:

Photography: Sue Atkinson, Arc Studios, Windsor.

Film Making and

Origination: Deltaset Ltd

Printed by: Wilprint Group of Companies.

Welcome To Panasonic Microwave Cooking.

Microwaving is still a relatively new method of cooking and so even if this is not your first microwave oven, do please read the opening chapters of this cookbook to achieve perfect results every time.

Microwaves leave most foods tastier and leave you with less washing up, but don't expect to become a perfect microwave cook overnight – some of the methods are very different to those used in conventional cooking. The cooking times are short because microwaves quickly convert energy into heat in the food – because of this read carefully the section on General Guidelines and Containers to Use.

At our busy Test and Development Kitchen in Bracknell, Home Economists program the ovens especially for the UK market. The recipes which are selected, give you a basis on which to convert your own favourites and are tested many times to ensure you achieve successful results at home.

Should you require any further help or explanation, phone our COOKERY ADVICE LINE: 01344 862108.

Or write to:

The Microwave Test and Development Kitchen Panasonic Consumer Electronics U.K.

Willoughby Road Bracknell

Berks RG12 8FP

When writing, be sure to state your model number and daytime telephone number.

Customer Support 0990 357357

Spares 01280 823523

Contents

Unpacking your oven 2-3

Important Information 4-5

Parts of your oven 6

Oven control panels 7-8

Operating instructions....9-15

Containers to use 16-17

Technical Specifications....18

Microwaving Principles....19

Microwaving Guidelines 20-21

Selecting Micro Power levels....22

Sensor Cooking....23-25

Auto Weight Cooking 26-27

Convenient Recipe 28

Reheating by Power + Time 29

Defrosting Guidelines ....30

Defrosting Chart 31

Reheating Charts....32-34

Cooking Charts 35-38

Increasing and Decreasing Recipes....39

Using recipes from other books ....39

Care of your oven 39

Recipes

Soups and Starters 40-41

Fish 42-43

Meat and Poultry 44-47

Eggs, Cheese and Snacks 48-49

Cereals, Pasta, Rice and Beans .....50-51

Sauces 52

Vegetables 53-54

Desserts 55-56

Cakes and Slices 57-59

Cooking for One 60

Preserves 61-62

Index....63-64

HEATING CATEGORY

Your oven is Heating Category E and this is displayed on the front of your oven door. The information on this label will assist you in using new instructions on food packs to enable you to program the best heating time in your oven.

The IEC (705) power output (watts)

The heating category for small packs of food

Microwave symbol

Person operating a control panel with multiple monitors (no visible text or symbols)

The serial number of this product may be found on the side of the control panel. You should note the model number and the serial number of this oven in the space provided and retain this book as a permanent record of your purchase for future reference.

Model No.

Serial No. ____

Date of Purchase ____

For your safety read the following information carefully

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. If a replacement fuse cover is required, ensure it is the same colour as that visible on the pin face of the plug (ie. red or orange). A replacement fuse cover can be purchased from your local Panasonic Dealer.

HOW TO REPLACE THE FUSE

Open the fuse compartment with a screwdriver and replace the fuse.

IF THE FITTED MOULDED PLUG IS UNSUITABLE FOR THE SOCKET OUTLET IN YOUR HOME THEN THE FUSE SHOULD BE REMOVED AND THE PLUG CUT OFF AND DISPOSED OF SAFELY AND AN APPROPRIATE ONE FITTED. THERE IS A DANGER OF SEVERE ELECTRICAL SHOCK IF THE CUT OFF PLUG IS INSERTED INTO ANY 13 AMP SOCKET.

If a new plug is to be fitted, please observe the wiring code as shown below. If in any doubt, please consult a qualified electrician. (For U.K. Models only)

WARNING: THIS APPLIANCE MUST BE EARTHED.

IMPORTANT: The wires in this mains lead are coloured in accordance with the following code:

Green-and-yellow – Earth; Blue – Neutral; Brown – Live As the colours of the wire in the mains lead of this appliance may not correspond with the coloured markings identifying the terminals in your plug, proceed as follows: The wire which is coloured GREEN-AND-YELLOW must be connected to the terminal in the plug which is marked with the letter E or by the Earth symbol 12 or coloured GREEN or GREEN-AND-YELLOW.

The wire which is coloured BLUE must be connected to the terminal in the plug which is marked with the letter N or coloured BLACK

The wire which is coloured BROWN must be connected to the terminal in the plug which is marked with the letter L or coloured RED.

When this oven is installed it should be easy to isolate the appliance from the electricity supply by pulling out the plug or operating a circuit breaker.

Voltage & Power

The voltage used must be the same as specified on this microwave oven. Using a higher voltage than that which is specified is dangerous and may result in a fire or other type of accident causing damage.

Do not immerse cord, plug or oven in water. Keep cord away from heated surfaces. Do not let cord hang over the edge of table or work top. Do not plug your oven in via an extension cable as this can be dangerous. It is important to plug the oven directly into a wall socket.

The back of the appliance heats up during use. Do not allow the cord to be in contact with the back of the appliance or cabinet surface.

Unpacking your oven

1. Examine Your Oven

Unpack oven, remove all packing material, and examine the oven for any damage such as dents, broken door latches or cracks in the door. Notify dealer immediately if unit is damaged. Do NOT install if unit is damaged.

is damaged. Panasonic MICROWAVE

2. Guarantee

Your receipt is your guarantee, please keep safely.

3. Cord

If the supply cord of this appliance is damaged, it must be replaced by the special cord available only from the manufacturer.

N.B. The appliance should be inspected for damage to the door seals and door seal areas and if these areas are damaged the appliance should not be operated until it has been repaired by a service technician trained by the manufacturer.

DO NOT REMOVE ADHESIVE PLASTIC FILM FROM INSIDE OF DOOR OR OVER VENTS ON OVEN CEILING.

Placement of your oven

Placement of Oven

1. Oven must be placed on a flat, stable surface. For proper operation, the oven must have sufficient air flow. ie 15cm/6" clear over the top; 10cm/4" at the rear, 5cm/2" on one side and the other side must be open more than 40cm/16".
2. Do not place the microwave oven on a shelf directly above a gas or electric hob. This may be a safety

6" 2" 4" Open

hazard and the oven may be damaged.

1. Do not block air vents on the rear and bottom or top of the cabinet. Do not place any articles on the top of the oven over the vents. If air vents are blocked during operation, the oven may overheat. If the oven overheats, a thermal safety device will turn the oven off. The oven will remain inoperable with blank display until it has cooled.
2. Do not use outdoors.

Illustration of a microwave oven with sun, clouds, and a cross symbol (no text or labels)

2

Using Your Oven

1. The appliance must not be operated by Microwave WITHOUT FOOD IN THE OVEN. Operation when empty will damage the appliance.
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.

n the be do er

1. Storage of Accessories. Do not store any objects other than oven accessories inside the oven in case it is accidentally turned on. In case of electronic failure, oven can only be turned off at wall socket.

Maintenance of your oven

1. Service

WHEN YOUR OVEN REQUIRES A SERVICE call your local Panasonic engineer (0990 357357 Service Administration). It is dangerous for anyone other than a service technician trained by the manufacturer to perform repair service. Do not attempt to remove the outer casing of the oven.

Panasonic Service

2. Door Seals

Do not attempt to tamper with or make any adjustments or repairs to door, control panel housing, safety interlock switches or any other part of the oven. Do not remove outer panel from oven. The door seals and door seal areas should always be kept clean – use a damp cloth.

N.B. The appliance should be inspected for damage to the door seals and door seal areas and if these areas are damaged the appliance should not be operated until it has been repaired by a service technician trained by the manufacturer.

3. Oven Light

The oven lamp must be replaced by a service technician trained by the manufacturer. DO NOT attempt to remove the outer casing from the oven.

4. Spare Parts

These may be ordered from SEME [phone]. Ensure you quote correct model number.

Care of your Microwave Oven

1. Switch the oven off before cleaning and unplug at socket if possible.
2. Keep the inside of the oven, door seals and door seal areas clean. When food spatters or spilled liquids adhere to oven walls and door seals and door seal areas wipe off with a damp cloth. Mild detergent may be used if they get very dirty. The use of harsh detergent or abrasives is not recommended.
3. The outside oven surface should be cleaned with a damp cloth. To prevent damage to the operating parts inside the oven, water should not be allowed to seep into the ventilation openings.

4. If the Control Panel becomes dirty, clean with a soft, dry cloth. Do not use harsh detergents or abrasives on Control Panel. When cleaning the Control Panel, leave the oven door open to prevent the oven from accidentally turning on. After cleaning touch STOP/CANCEL Pad to clear display window.

5. If steam accumulates inside or around the outside of the oven door, wipe with a soft cloth. This may occur when the microwave oven is operated under high humidity conditions and in no way indicates a malfunction of the unit or microwave leakage.

6. It is occasionally necessary to remove the glass turntable for cleaning. Wash the tray in warm soapy water.
7. The roller ring and oven cavity floor should be cleaned regularly to avoid excessive noise. Simply wipe the bottom surface of the oven with mild detergent and hot water then dry with a clean cloth. The roller ring may be washed in mild soapy water. Cooking vapours collect during repeated use but in no way affect the bottom surface or the roller ring wheels. After removing the roller ring from cavity floor for cleaning, be sure to replace it in the proper position.

Important Information – Read Carefully

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 cookbook are approximate. Factors that may affect cooking times are: preferred degree of cooking, starting temperature, altitude, volume, size and shape of foods and utensils used. As you become familiar with the oven, you will be able to adjust these factors.

It is better to undercook rather than overcook foods. If food is undercooked, it can always be returned to the oven for further cooking. If food is overcooked, nothing can be done. Always start with minimum cooking times.

Important.

If the recommended cooking times are exceeded the food will be spoiled and in extreme circumstances could catch fire and possibly damage the interior of the oven.

1. Small quantities of food.

Take care when heating small quantities of food as these can easily burn, dry out or catch fire if cooked too long. Always set short cooking times and check the food frequently.

NB. If materials inside the oven should ignite, keep oven door closed, turn oven off, and disconnect the

power cord, or shut off power at the fuse or circuit breaker panel.

NEVER OPERATE THE OVEN WITHOUT FOOD.

2. Foods low in moisture.

Take care when heating foods low in moisture, eg bread items, chocolate, popcorn, biscuits and pastries. These can easily burn, dry out or catch on fire if cooked too long.

Cartoon character resembling a computer with a plate and hat, holding a plate (no text or symbols)

Cartoon illustration of a smiling character holding a book and a plate with food, surrounded by steam (no text or symbols)

3. Christmas Pudding.

Christmas puddings and other foods high in fats or sugar, eg. jam, mince pies, must not be over heated. These foods must never be left unattended as with over cooking these foods can ignite.

4. Boiled Eggs.

Do not boil eggs in their shell in your microwave. Raw eggs boiled in their shells can explode causing injury.

5. Foods with Skins.

Cartoon illustration of two anthropomorphic characters in dynamic poses, one with arms and legs raised, the other with a long rod (no text or symbols)

Potatoes, apples, egg yolk, whole vegetables and sausages are examples of food with non porous skins. These must be pierced using a fork before cooking to prevent bursting.

6. Liquids.

When heating liquids, eg soup, sauces and beverages in your microwave oven, overheating the liquid beyond boiling

Cartoon illustration of a person carrying a box with a face, surrounded by clouds (no text or symbols)

point can occur without evidence of bubbling.

This could result in a sudden boil over of the hot liquid. To prevent this possibility the following steps should be taken:

a) Avoid using straight-sided containers with narrow necks.
b) Do not overheat.
c) Stir the liquid before placing the container in the oven and again halfway through the heating time.
d) After heating, allow to stand in the oven for a short time, stirring again before carefully removing the container.

7. Lids.

Always remove the lids of jars and containers and takeaway food containers before you microwave them. If you don't then steam and pressure might build up inside and cause an explosion even after the microwave cooking has stopped.

8. Deep Fat Frying.

Do not attempt to deep fat fry in your oven.

9. Meat Thermometer.

Use a meat thermometer to check the degree of cooking of roasts and poultry only when meat has been removed from the microwave. If undercooked, return to the oven and cook for a few more minutes at the recommended power level. Do not leave a conventional meat thermometer in the oven when microwaving.

Important Information – Read Carefully

10. Paper, Plastic.

Carefully attend the appliance if paper, plastic or other combustible materials are used as containers or for covering. Do not use wire twist-ties with roasting bags as arcing will occur.

Do not use re-cycled paper products, eg Kitchen roll unless they say they are specifically designed for use in a microwave oven. These products contain impurities which may cause sparks and/or fires when used.

Cartoon illustration of a character using a computer with a large scale (no text or symbols)

11. Reheating.

It is essential that reheated food is served "piping hot". Remove the food from the oven and check that it is "piping hot", ie 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^ with a food thermometer

- but remember do not use this thermometer inside the microwave.)

For foods that cannot be stirred, eg lasagne, shepherds pie, the centre should be cut with a knife to test it is well heated through. Even if a manufacturer's packet instructions have been followed always check the food is piping hot before serving and if in doubt return your food to the oven for further heating.

14. Babies Bottles and Food Jars

When reheating babies bottles always remove top and teat. Liquid at the top of the bottle will be much hotter than that at the bottom and must be

shaken thoroughly before checking the temperature. The lid must also be removed from babies food jars, the contents must also be stirred or shaken before the temperature is checked.

15. Containers

Before use check that utensils/containers are suitable for use in microwave ovens.

16. Care of your Oven Cavity

Your oven cavity is constructed of zinc coated steel, painted with an extremely durable coating. After use, the oven interior should be wiped out to remove any remaining water in order to reduce the risk of corrosion to the cavity and door.

The cavity and door can be damaged by abrasive cleaners and sharp objects so care must be taken to avoid damage caused in this way. If the cavity or door become damaged the lining may begin to corrode. Providing the above precautions are taken regarding the cleaning and care of your oven the life of the cavity and door may be extended.

However, should any corrosion of the cavity or door occur within a period of 3 years from the date of purchase and providing the above precautions are followed the cavity and door will be serviced by your supplier on a free of charge basis.

12. Standing Time.

Standing time refers to the period at the end of cooking or reheating when food is left before being eaten, ie. it is a rest time which allows the heat in the food to continue to conduct to the centre, thus eliminating cold spots.

13. Keeping Your Oven Clean.

It is essential for the safe operation of the oven that it is wiped out regularly. Use warm soapy water, squeeze the cloth out well and use to remove any grease or food from the interior. Pay particular attention to the door seal area and also the areas

around the microwave feed guide situated on the right hand side of the cavity wall. The oven should be unplugged when cleaning.

Parts of Your Oven

1. Do not operate the oven without the Roller Ring and Glass Turntable in place.
2. Only use the Glass Turntable specifically designed for this oven. Do not substitute with any other Glass Turntable.
3. If Glass Turntable is hot, allow to cool before cleaning or placing in water.

4. Do not cook directly on Glass Turntable. Always place food in a microwave safe dish. The only exception to this is when cooking Jacket Potatoes or Auto Program Jacket Potatoes.

5. If food or utensil on Glass Turntable touches oven walls, causing the tray to stop moving, the tray will automatically rotate in opposite direction. This is normal. Open oven door, reposition the food and Restart.

6. The Glass Turntable can rotate in either direction.

See-through Oven Window Glass Turntable Control Panel Identification Plate (on side of control panel) Roller Ring Door Release Pad (on set: NH 2547)

1. The Roller Ring and oven floor should be cleaned frequently to prevent excessive noise.
2. The Roller Ring must always be used together with the Glass Turntable for cooking.

Door Release Pad (except NN-S517)

Press to open the door. Opening the door during cooking will stop the cooking process without cancelling the program. Cooking resumes as soon as the door is closed and Start Pad is pressed.

The oven light will turn on and stay on whenever the door is opened.

Control Panels NN-E588 and NN-E558

NN-E588

Time Pads

Micro Power Pad

Beep Sound

When a pad is touched a beep will be heard. If a pad is touched and no beep sound is heard, the unit has not or cannot accept the instruction. At the end of any complete program, the oven will beep 5 times.

Delay/Stand Pad

This can be used to delay a cooking program for up to 9hrs 99 mins, or used to time or for standing (non-cooking) time.

Clock Pad

Press the clock pad. Using the minute and second pad set the clock (12hr clock). Press clock pad again to stop colons flashing.

Stop/Cancel Pad

Before cooking: one press clears your instructions. During cooking: one press temporarily stops the cooking program. Another press cancels all your instructions and the time of day will reappear in the display window.

Panasonic

1. Jacket Potatoes
2. Fresh Vegetables
3. Boiled Potatoes
4. Frous Veg / Fish
5. Fresh Fish
6. Meat Sauce
7. Cassarole
8. Chicken Portions
9. Whole Chicken

Sensor Reheat

Auto Wt. Deírost

Sensor Cook

1. Lamb
2. Rice
3. Pasta
4. Frozen Meal
5. Steamed Pudding

Sensor Reheat

(see page 15)

Auto Weight Defrost

(see page 13)

Sensor Cook

(see page 15)

lb/oz conversion pad Weight Selection Pads

Start Pad

One press allows the oven to begin functioning. If the door is opened or the Stop/Cancel pad is pressed once during the oven operation the Start Pad must be pressed again to restart the oven.

NN-E558

Time Pads

Micro Power Pads

Beep Sound

When a pad is touched a beep will be heard. If a pad is touched and no beep sound is heard, the unit has not or cannot accept the instruction. At the end of any complete program, the oven will beep 5 times.

Delay/Stand Pad

This can be used to delay a cooking program for up to 9hrs 99 mins, or used to time or for standing (non-cooking) time.

Stop/Cancel Pad

Before cooking: one press clears your instructions. During cooking: one press temporarily stops the cooking program. Another press cancels all your instructions and the time of day will re-appear in the display window.

Panasonic

WEIGHT COOK

Auto Weight Cook Programs (see page 15)

Auto Weight Defrost Programs

(see page 13)

lb/oz conversion pad Weight Selection Pads

Clock Pad

Press the clock pad. Using the minute and second pad set the clock (12hr clock). Press clock pad again to stop colons flashing.

NN-E548

Time Pads

Micro Power Pads

Beep Sound

When a pad is touched a beep will be heard. If a pad is touched and no beep sound is heard, the unit has not or cannot accept the instruction. At the end of any complete program, the oven will beep 5 times.

Delay/Stand Pad

This can be used to delay a cooking program for up to 9hrs 99 mins, or used to time or for standing (non-cooking) time.

Clock Pad

Press the clock pad. Using the minute and second pad set the clock (12hr clock). Press clock pad again to stop colons flashing.

Stop/Cancel Pad

Before cooking: one press clears your instructions. During cooking: one press temporarily stops the cooking program. Another press cancels all your instructions and the time of day will reappear in the display window.

Panasonic

10Min	1Min
10Sec	1Sec

Defrost

High

Medium

Low

Simmer

Warm

Deisy/Stand

Clock

CONVENIENT RECIPE

Convenient Recipe Programs

(see page 14)

Auto Weight Defrost Programs

(see page 13)

lb/oz conversion pad Weight Selection Pads

Start Pad

One press allows the oven to begin functioning. If the door is opened or the Stop/Cancel pad is pressed once during the oven operation the Start Pad must be pressed again to restart the oven.

NN-S517

Time Pads

Micro Power Pads

Beep Sound

When a pad is touched a beep will be heard. If a pad is touched and no beep sound is heard, the unit has not or cannot accept the instruction. At the end of any complete program, the oven will beep 5 times.

Delay/Stand Pad

This can be used to delay a cooking program for up to 9hrs 99 mins, or used to time or for standing (non-cooking) time.

Clock Pad

Press the clock pad. Using the minute and second pad set the clock (12hr clock). Press clock pad again to stop colons flashing.

Stop/Cancel Pad

Before cooking: one press clears your instructions. During cooking: one press temporarily stops the cooking program. Another press cancels all your instructions and the time of day will reappear in the display window.

NN-5517

Conventional Recipe

1 Bread 2 Mirror/Chaps 3 Meat Joints

Stop/Cancel

Stant

N.B. NN-S517 has a pull door handle

Convenient Recipe Programs

(see page 14)

Auto Weight Defrost Programs

(see page 13)

lb/oz conversion pad

Weight Selection Pads Start Pad

One press allows the oven to begin functioning. If the door is opened or the Stop/Cancel pad is pressed once during the oven operation the Start Pad must be pressed again to restart the oven.

1 Plug in

Plug into a 13 amp fused electrical socket. You will be reminded to read your operating instructions.

4 Select Power

eg. Model NN-E588 press Micro Power pad once. Models NN-E548; NN-E558 and NN-S517 press HIGH.

Auto

10Min	1Min
10Sec	1Sec
Micro Power

2 Press Clock Pad

Set clock as a 12hr clock using time pads. Press clock pad again. (See page 11 for details.)

3 Demonstration Mode

This is to enable you to experiment setting various programs. (The letter D will always appear in the display window). To select this mode press the clock pad three times DEMO MODE ... 'PRESS ANY KEY' will appear. (Ignore Error on second press).

Stop/Cancel

Start

5 Press Time Pad

to set cooking time eg. 1 minute 30 seconds

10Min	1Min
10Sec	1Sec

Press once

Press 3 times

6 Press Start Pad

The time will be displayed in the window and count down. The oven will beep at the end of the cooking program.

D	1	30
	MIN	SEC

Check that the letter D appears in the display window. This confirms that there is no microwave power produced and it is safe to use the oven without any food. To cancel the Demo Mode press the clock pad another 3 times. The display will revert to the time of day.

7 Child Lock

To operate the child lock facility press the start pad three times, this will deactivate the microwave. The word LOCK will then appear in the display if any pad is pressed. To clear child lock facility press Stop/Cancel three times.

Quick Guide to Operation

Feature	How to Operate
To Set Clock	Enter time of day (12hr clock).
To Use Power and Time SettingModel NN-E588	Select power. Set the cooking time.
To Use Power and Time SettingModels NN-E558/NN-E548 / NN-S517	Select power. Set the cooking time.
To Cook using Sensor Cook padNN-E588	Sensor CookPress the pad to select the program you require.
To Cook using Sensor Reheat padNN-E588	Sensor ReheatSelect reheat fridge or reheat room (1 or 2 presses)
To Cook using Auto Weight Cook padNN-E558	Select program you require Select weight. Press up arrow for minimum weight.Keep pressing for required weight.
To Defrost using Auto Weight Defrost pad	Press the Auto Weight Defrost pad to select category Set the weight. Press up arrow for minimum weight.Keep pressing for required weight.
To Use as a Kitchen Timer	Set the desired time.
To Set Standing Time	Set the Desired Cooking Program then select required STAND time before pressing STARTeg.High→10101010101010101010101010101010101010101010101010101010101010101010101010101010101010101010101010101
To Set Delay/Stand	Set Delay time before selecting the Desired Cooking programeg.Delay/Stand→10101010101010101010101010101010101010101010101010101010101010101010101010101010101010101010101010

Setting the Clock

Auto 10 Min 1 Min 10 Sec 1 Sec Delay/ Stand Clock Stop/Cancel Start

1 Press Clock Pad

"SET TIME" will appear in the display window.

2 Press Time Pads

Enter time of day by pressing appropriate Time Pads. eg. 11.25pm (12hr clock only)

Press once —— 10 Min —— 1 Min —— Press once Press twice —— 10 Sec —— 1 Sec —— Press 5 times

"PRESS CLOCK" will appear in the window.

3 Press Clock Pad

Colon stops blinking. The time is shown in the window.

NB

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, ie 2pm = 2.00 not 14.00. The oven will not function if a 24 hour clock is set.

Using the Power and Time Settings (NN-E588)

CAUTION: The oven will automatically work on HIGH microwave power if a cooking time is entered without the power level previously being selected.

1 Select Power

Press Micro Power pad to select correct power.

Press	Power Level
once	High
twice	Defrost
3 times	Medium
4 times	Low
5 times	Simmer
6 times	Warm

2 Set Time

Set cooking time by pressing Time Pads

3 Press Start

Press Start Pad. The Cooking Program will start and the time in the display will count down.

Using Power and Time Settings (NN-E558/NN-E548/NN-S517)

CAUTION: The oven will automatically work on HIGH microwave power if a cooking time is entered without the power level previously being selected.

1 Select Power

Defrost

High

Medium

Low

Simmer

Warm

Select correct power pad

2 Set Time

10Min	1Min
10Sec	1Sec

Set cooking time by pressing Time Pads

3 Press Start

Start

Press Start Pad. The Cooking Program will start and the time in the display will count down.

Two Stage Cooking:

eg. High power 10 minutes followed by Simmer power 20 minutes; Select High power and program 10 minutes then select second power (Simmer) with second cooking time (20 minutes) then press Start.

Three Stage Cooking:

eg. High power 5 minutes, Delay 5 minutes, High power 2 minutes; Select first Power level and cooking time, then press DELAY time, then select final power level and final cooking time. Then press Start.

Using the the Delay/Stand Feature

The Delay/Stand Pad is used as a timing pad only either before, during or after a cooking program. When the Delay/Stand Pad is selected with a time, there is no microwave power in the oven during this time.

graph TD
    A["1. If the oven door is opened during the stand time, the time in the display window will continue to count down."] --> B["2. Delay Start cannot be used before an Auto Program."]
    B --> C["3. When the Delay/Stand program is used, the time pads work as hour pads and minute pads. ie"]
    C --> D["4. An "H" will appear in the display window to denote hours eg."]
    D --> E["1 H 4 7"]
    E --> F["inoperable: 10 Min 1 Min hours"]
    F --> G["10 Sec 1 Sec 1 min"]
    G --> H["Press 4 times: 10 Min 1 Min Press once"]
    H --> I["10 Sec 1 Sec Press 7 times"]

1. To Set a Standing Time:

graph LR
    A["Set the desired Cooking Program"] --> B["Power level & Time"]
    B --> C["Delay/Stand"]
    C --> D["Set desired standing time (max 9hrs 99mins)"]
    D --> E["inoperable"]
    E --> F["10 Min 1 Min 10 Sec 1 Sec"]
    F --> G["Press Start Pad. Cooking program will commence after which the standing time will count down."]
    G --> H["Start"]

2. To Set a Delay Start:

graph LR
    A["Press the Delay pad"] --> B["Set Delay time"]
    B --> C["Set the complete cooking program"]
    C --> D["Press Start Pad. Delayed time will count down then the cooking program will start."]
    B --> E["inoperable"]
    E --> F["10 Min 1 Min"]
    E --> G["10 Sec 1 Sec"]
    F --> H["Power level & Time"]
    G --> H
    H --> I["Start"]

Defrosting using Auto Weight Defrost

This feature allows you to defrost joints of meat, mince, chops and bread all automatically. See page 30 for Defrosting guidelines.

Auto Wt. Defrost

1 Bread
2 Mince/Chops
3 Meat Joints

1 Press Pad to select Defrost category 1, 2 or 3 (see page 30 for defrosting guidelines)
2 Select weight. Press 2^w_b_cz if you wish to select imperial weight. Adjust the weight by pressing or arrows.
3 Press Start Pad.

On hearing the first beep you should turn and shield (if possible). On the second beep you should turn the food or break it up.

Using the Convenient Recipe Feature – NN-E548/NN-S517

Panasonic Auto 10 Min 1 Min 10 Sec 1 Sec CONVENIENT RECIPE Enrolled Meal Frozen Meal Basket Potatoes Your Recipe Defrost High Medium Low Slimmer Warm 1 Bread 2 Mince/Chops 3 Meat Joints AUTO WEIGHT DEFROST Delay/ Stand Clock 9 oz lb up down Stop / Cancel Start KN-5548W

1 Press desired category. Chilled Meal; Frozen Meal; Jacket Potato.

2 Keep pad pressed until desired serving portion appears in display window. See page 28 for serving portion details.

3 Start Press Start

Your Recipe

To assist you in using your oven for regular, repeated tasks, you are able to pre-program the oven for a specific power level and time that is convenient to you.

To Program:

1. Press Your Recipe

2. Select desired cooking program using a power pad and It is only possible to set one stage cooking ie. one power level and one cooking time.

The program may be used for repetitive tasks. eg. softening butter in the morning – High Power for 20 secs. etc.

1. Press Start if using the program immediately. OR press Your Recipe

To Use:

Press

Press

The pre-programmed power level and cooking time will be automatically selected by the oven. If the oven is unplugged or in the event of a power failure, the memory of "Your Recipe" will be lost. Re-program as above.

Auto Weight Cook - NN-E558

WEIGHT COOK

Fresh Veg. Fresh Fish Foz. Veg./Fish Boiled Potatoes Jacket Potatoes Chicken Portions Whole Chicken Meat Sauce

1. Press appropriate pad to select food type

One press will give upper category, two presses will select lower category

2. Select Weight

Press _u^n if you wish to select imperial weight.

Press the or _down pad (one press on the up pad will display the minimum weight). Keep pressing and the weight will change in 100g or 1oz increments

3. Press Start Pad

Sensor Reheat - NN-E588

Simple line drawing of a bowl and a container inside an oval frame (no text or symbols)

Sensor Reheat

1. Press Pad

Once for Reheat Fridge or twice for Reheat Room.

2. Adjust to Taste

Press ⬆ More or ⬆ Less Pad if you wish to alter cooking results.

The More/Less pads adjust the cooking times by approximately 10%

3. Press Start Pad

The category will remain in the display window until the oven calculates the cooking time after detecting a burst of steam. See pages 23 and 25 for preparing food and minimum/maximum weights to use.

Sensor Cook - NN-E588

Simple line drawing of a plate with food and utensils, enclosed in an oval frame (no text or symbols)

Sensor Cook

1. Press Pad appropriate number of times

1. Jacket Potatoes
2. Fresh Vegetables
3. Boiled Potatoes
4. Frozen Veg/Fish
5. Fresh Fish
6. Meat Sauce
7. Casserole
8. Chicken Portions
9. Whole Chicken
10. Lamb
11. Rice
12. Pasta
13. Frozen Meal
14. Steamed Pudding

2. Adjust to Taste

Press ▼ Now or ▼ Less Pad if you wish to alter cooking results.

The More/Less pads adjust the cooking times by approximately 10%

3. Press Start Pad

The Category will remain in the display window until the oven calculates the cooking time after detecting a burst of steam. See pages 23-25 for preparing food and Minimum/Maximum weight to use.

Containers to Use

Apart from measuring ingredients and selecting the correct cooking power and time, the container you choose to microwave your food in is the most important factor that decides success or failure.

ALWAYS USE THE CORRECT SIZED CONTAINER RECOM- MENDED IN THE RECIPE.

Although new microwave accessories are constantly being introduced, many dishes already in your kitchen cupboard are ideal for cooking and reheating by microwave.

The golden rule is NEVER use a dish made of metal or that has a metal pattern or trim – if you do so, you might damage your oven or ruin your dish, since the metal patterns will lift off during cooking.

Testing Dishes for Suitability

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 ( 12 pt) cold water.

2. Place it on the turntable alongside the dish to be tested. If the dish you are testing is a large dish, then stand the measuring jug on top of the empty dish.

3. Heat on HIGH power for 1 minute.

Black-and-white illustration of a spherical object with internal structures, possibly a mechanical or scientific apparatus (no visible text or symbols)

RESULT

If the dish is suitable for microwaving, it will remain cool, whilst the water in the jug will begin to feel warm. If the testing dish feels warm, do not use as it is obviously absorbing microwave energy. N.B. This test does not apply to plastic or metal based containers e.g. Le Creuset® style dishes, which should not be used as they are cast iron covered with enamel.

Quick Check Guide to Cooking Utensils

Illustration of a lab setup with a pipette, test tube, and test tube with a cross mark (no text or symbols)

OVEN GLASS

Everyday glass that is heat resistant e.g. Pyrex, ^® is ideal. Do not use delicate glass which may crack due to the heat from the food. Do not use lead crystal which may crack or arc.

CHINA AND CERAMIC

Everyday glazed china plates, saucers, bowls, mugs and cups can be used if they are heat resistant. Porcelain and ceramic are also ideal. Fine bone china should only be used for reheating for short periods, otherwise the change in temperature may crack the dish or craze the finish. Do not use dishes with a metal rim or pattern. Do not use jugs or mugs with glued handles, since the glue can melt in a microwave.

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 – the microwaves cannot pass through and the food will not heat evenly – this may also damage your oven. Small items in shallow foil containers can be RE-HEATED in the microwave, but take care that containers do not touch the oven walls or door. Use wooden kebab sticks instead of metal skewers. DO NOT RE-USE FOIL CONTAINERS AS THEY MAY BECOME DENTED OR DAMAGED AND ARCING MAY OCCUR.

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Black-and-white photo of various objects including a container, pills, and a cross-shaped object (no visible text or symbols)

Black-and-white photo of a person wearing a helmet and glasses (no visible text or symbols)

ALUMINIUM FOIL

Small amounts of smooth aluminium foil can be used to SHIELD joints of meat during defrosting and cooking, as the microwaves cannot pass through the foil, this prevents the parts shielded from overcooking or overdefrosting. Take care that the foil does not touch the sides or roof of the oven, as this may cause arcing and damage your oven.

ROASTING BAGS

Roasting bags are useful when slit up one side to tent a joint for roasting by power and time. Do not use the metal twists supplied.

PAPER

Close-up of mechanical components with no visible text or symbols

Plain white absorbent kitchen paper (kitchen towel) can be used for covering blind pastry cases and for covering bacon to prevent splattering BUT FOR SHORT COOKING TIMES ONLY. NEVER RE-USE A PIECE OF KITCHEN TOWEL. ALWAYS USE A FRESH PIECE OF PAPER FOR EACH DISH.

Avoid kitchen paper containing manmade fibres. If you are using branded re-cycled kitchen towel, check first that it is recommended for microwave use.

Do not use waxed or plastic coated cups or plates as the finish may melt in the oven.

Greaseproof paper can be used to line the base of dishes and to cover fatty foods e.g. bacon rashers to stop them splattering.

White paper plates can be used for SHORT REHEATING TIMES.

CLING FILM

Microwave cling film can be used for covering food that is reheated by microwave. It is also useful for covering food to be cooked, but care should be taken to avoid the film being in direct contact with the food.

WICKER, WOOD, STRAW BASKETS

Do not use these items in your microwave. With continued use and with prolonged exposure they will crack and could ignite. Do not use wooden dishes in your microwave.

PLASTIC

There are many plastic containers designed for microwave use.

Only use Tupperware ^® containers if they are designed for microwave use.

Do not use Melamine – although it is heat resistant it absorbs microwave energy and scorches.

Even if a container is microwave safe, do not use for cooking foods high in sugar or fat. Foods that require long cooking times e.g. brown rice, should not be cooked in plastic.

Never cook in cream or margarine cartoons or yoghurt pots, as these will melt with the heat from the food.

Many plastics that are not heatproof for cooking are suitable for defrosting.

WRAP EXCLUDING FILMS

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Scanned document fragment with Chinese characters and a red 'X' mark, featuring circular seals and partial text.

Black-and-white photo of several round objects with a circular fan, no visible text or symbols

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: Why does my oven light dim?

A: When cooking with a power other than HIGH, the oven must cycle to obtain the lower power levels. The oven light dims and clicking noises can be heard when the oven cycles.

Q: Sometimes warm air comes from the oven vents. Why?

A: The heat given off from the cooking food warms the air in the oven cavity. This warmed air is carried out of the oven by the air flow pattern in the oven. There isn't an airtight seal to the air therefore steam can escape. There are no microwaves in the air, or steam. The oven vents should never be blocked during cooking.

Technical Specification

Building-in Your Oven

1. In case of fitting into an oven housing, please use Panasonic's Trim Kit NN-E588/NN-E558/NN-E548W - NN-TKK55 NN-E548C - NN-TKK05

2. Microwave ovens should not be built into a unit directly above a top front venting conventional cooker. This will invalidate your one year guarantee. A microwave which is built under a work surface must have adequate air circulation and must have a vent in the work surface. Read Trim-Kit instructions carefully before installation.

3. For models NN-S517 a matching Trim-kit is not available.

Technical Specifications

Power Source: 230-240V 50HZ

Required Power: 1310W

Output Power: 800W (IEC-705)

Outer Dimensions: 510mm (W) × 370mm (D) × 305mm (H)

Oven Cavity Dimensions: 330mm (W) x 330mm (D) x 211mm (H)

Weight: 16kg

Weight and Dimensions shown are approximate.

This appliance was produced to BS 800.

Microwaving Principles

Microwave energy has been used in this country to cook and heat since early experiments with RADAR. Microwaves themselves are in fact present in the atmosphere all the time – both naturally and from manmade sources.

Manmade microwaves include radar, radio and television waves, telecommunications links and car phones. If you follow our basic recommendations and keep your oven clean, then it will be completely safe.

Your microwave oven converts electricity into microwaves in the magnetron.

Waveguide Magnetron Oven Cavity Turntable

Microwaves are REFLECTED off metal, so they bounce off the walls and the metal door screen, back onto the food.

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.

Foods Not Suitable for Cooking by Microwave

Yorkshire Puddings, Souffles, Double Crust Pastry Pies.

Because these foods rely on dry external heat to cook correctly, do not attempt to cook by microwave.

Foods that require deep fat frying cannot be cooked either.

Line drawing of a desktop computer with monitor, tower, and lamp (no text or symbols)

Simple line drawing of a rectangular room with diagonal grid lines and a small grid on the right side (no text or symbols)

They contain no heat themselves and pass through the cooking container i.e. are transmitted, to be ABSORBED by the water molecules, as well as sugar and fat particles in the food.

Boiled Eggs

Do not boil eggs in your microwave.

Raw eggs boiled in their shells can explode and cause serious injury.

Many years ago it was discovered that one of the effects of microwaves is to make water molecules VIBRATE very quickly. Because all foods contain water to a greater or lesser extent, they can quickly be heated by the friction caused by this vibration.

Microwave

Water Molecule

Absorption

Vibration

Diagram of a measuring cup with arrows indicating direction of measurement or flow, showing liquid level and height measurements.

Microwaves can only penetrate to a depth of 1½-2 inches (4-5 cm) and as heat spreads through the food by conduction, just as in a traditional oven, the food cooks from the outside inwards.

When a microwave oven is switched off, the food will continue to cook by this conduction - NOT BY MICROWAVE ENERGY. Hence STANDING TIME is very important in microwaving, particularly for dense foods i.e meat, cakes and reheated meals.

The dish used to cook or reheat the food will get warm during

Cleaning

The interior should be kept clean at all times. Stubborn spots can be removed with a branded microwave spray on a soft cloth.

The door surround is a plastic based substance and is best kept clean with soapy water. The door seal area must be kept clean at all times to ensure microwaves are not attracted to this area and to avoid damage to the door screen film. The turntable can be cleaned with hot soapy water. Wash the roller ring regularly in soapy water.

General Guidelines

Three dark circular objects arranged in a triangular pattern (no text or symbols visible)

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.

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QUANTITY

Small quantities cook faster than large quantities, also small meals will reheat more quickly than large portions.

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DENSITY

Porous airy foods heat more quickly than dense heavy foods.

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 tin foil.

JACKET POTATOES – Stand 5 mins. wrapped in tin foil.

LIGHT CAKES – Stand 5 mins. before removing from dish.

RICH DENSE CAKES – Stand 15-20 mins.

FISH - Stand 2-5 mins.

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If food is not cooked after STANDING TIME, return to oven and cook for additional time.

EGG DISHES – Stand 2-3 mins.

PRECOOKED CONVENIENCE FOODS – Stand for 5 mins.

PLATED MEALS – Stand for 2-5 mins.

VEGETABLES – Boiled potatoes benefit from standing 1-2 mins., however most other types of vegetables can be served immediately.

DEFROSTING – It is essential to allow standing time to complete the process. This can vary from 5 mins. e.g. raspberries, to up to 1 hour for a joint of meat.

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. Jacket potatoes are a particular example of this. For this reason cooking times may have to be adjusted throughout the year. Dry ingredients e.g. rice, pasta, can dry out further during storage and cooking times may differ from ingredients freshly purchased.

CLING FILM

Cling film helps keep the food moist and the trapped steam assists in speeding up cooking times. However it should be pierced before cooking, to allow excess steam to escape. Always take care when removing cling film from a dish as the build-up of steam will be very hot.

Always purchase cling film that states on the packet "suitable for microwave cooking" and use as a covering only. Do not line dishes with cling film.

General Guidelines

Illustration of two food items: a bowl with granular contents and a tray of round fruits (no text or symbols)

COVERING

Cover foods with cling film or a self-fitting lid. Cover fish, vegetables, casseroles, soups. Do not cover cakes, sauces, jacket potatoes, pastry items.

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STARTING TEMPERATURE

The colder the food, the longer it takes to heat up. Food from a fridge takes longer to reheat than food at room temperature.

Petri dish containing several dark, irregularly shaped food items arranged in a circular pattern (no visible text or labels)

SPACING

Foods cook more quickly and evenly if spaced apart. NEVER pile foods on top of each other.

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TURNING AND STIRRING

Some foods require stirring during cooking. Meat and poultry should be turned after half the cooking time.

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SHAPE

Even shapes cook evenly. Food cooks better by microwave when in a round container rather than square.

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ARRANGING

Individual foods e.g. chicken portions or chops, should be placed on a dish so that the thicker parts are to the outside.

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LIQUIDS

All liquids must be stirred before and during heating. Water especially must be stirred before and during heating, to avoid eruption. Do not heat liquids that have previously been boiled.

DO NOT OVERHEAT.

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CHECKING FOOD

It is essential that food is checked during and after a recommended cooking time, even if an AUTO PROGRAM has been used (just as you would check food cooked in a conventional oven). Return the food to the oven for further cooking if necessary.

Black-and-white illustration of a traditional East Asian stone stele with a lamp, no visible text or symbols

CLEANING

As microwaves work on food particles, keep your oven clean at all times. Stubborn spots of food can be removed by using a branded microwave spray cleaner, sprayed onto a soft cloth, always wipe the oven dry after cleaning.

Selecting Micro Power Levels

For Models NN-E588

Micro Power

There are 6 different micro power levels available on your oven – one of them being Cyclic Defrost.

Select the micro power level you require by pressing the micro power pad the appropriate number of times as shown in the chart below, program in the desired cooking time, then press START.

MICRO POWER LEVEL	No. OF PRESSES ON PAD	WATTAGE (IEC)	USE
HIGH	1	800	Reheating meals and sauces, cooking fish,vegetables, sauces, preserves.
DEFROST	2	270	Defrosting frozen foods.
MEDIUM	3	560	Roasting, egg sauces, heating milk, cooking sponge cakes
LOW	4	420	Chicken casseroles, quiches.
SIMMER	5	240	Cooking stews and casseroles, rice puddings, rich fruit cakes, egg custards.
WARM	6	90	Softening ice-cream, butter, cream cheese.

For Models: NN-E558

NN-E548

NN-S517

For your convenience the oven panel displays the power levels on separate pads.

Press the required power level and set the cooking time.

Defrost

High

Medium

Low

Simmer

Warm

Sensor Cooking

Model NN-E588 only

Sensor cooking takes the guesswork out of microwaving. When using these programs, the oven automatically works out the correct power levels and cooking times.

To use Sensor cooking the food can be covered loosely with pierced cling film or a lid. To use this automatic program, just press the appropriate pad for the food to be cooked, then press START.

The oven will automatically start cooking the food on the appropriate power level and a cooking time will later appear in the display window.

How Does it Work?

As food begins to get hot, steam is emitted. When the food reaches a certain temperature and begins to cook, an even greater amount of steam is released. The increase in steam emission is detected by a

humidity sensor in the oven. This acts as a signal for the oven to calculate how much longer the food needs to cook. The remaining cooking time will appear in the display window after 2 bleeps. Whilst the Sensor

Program is still in the display window the oven door SHOULD NOT BE OPENED. Wait until the cooking time appears in the window and then open the door.

Adjust to Taste

The Sensor programs cook foods for average tastes. You are able to adjust the cooking programs to your own taste by pressing the up/down arrows

AFTER selecting the Sensor program, but BEFORE pressing START. The oven will automatically cook the food 10% More or 10% Less.

General Rules for Sensor Cooking

1. WHEN TO USE

It is essential that these programs are only used for foods stated on the following pages. Recipes will indicate when a Sensor Program can be used if this is applicable to your oven.

2. COVERING

Always cover the dish with pierced cling film or a lid, this helps keep the food moist. Very heavy lids may cause over-cooking. The only exception to this rule is the Jacket Potato program – see overleaf.

3. DISH SIZE

Always choose a container size that is suitable for the quantity of food, i.e. do not allow a large headspace or food may not cook correctly, except for rice and pasta (see page 25).

4. MEAT SAUCE

This program is designed for raw minced beef based sauces ie. Bolognese Sauce, and also very finely diced chicken or pork fillet to be cooked in a sauce.

5. CASSEROLE

The Casserole program is designed for tenderising traditional casseroling meat ie. braising steak, neck of lamb. Cook chicken casseroles using power and time or, if using diced flesh, use Meat Sauce program. Use a minimum 450ml of liquid. Place a small upturned plate over the meat to keep it submerged in the liquid. The oven will cook for a time in excess of 60 mins. This is to tenderise the meat.

6. REHEAT FRIDGE

This program is for reheating chilled and ready-made meals. Cover with pierced cling film. Only reheat ONE meal at a time. For two meals, reheat by power and time (see page 29).

7. REHEAT ROOM

This program is for reheating foods stored at room temperature i.e. tinned foods (spaghetti, baked beans) and long-life/shelf stable or ambient recipes available on supermarket shelves. Follow the food

manufacturers' instructions for long-life foods regarding transferring foods to another container. Some are suitable for reheating in their packaging once the lid has been removed. Cover with pierced cling film. Canned foods MUST be transferred to a suitable sized microwaveable plate or bowl.

8. STEAMED PUDDINGS

Use a standard sponge mixture ie. mix together 2 eggs, 100g (4oz) self raising flour, 100g (4oz) soft margarine and 100g (4oz) caster sugar until soft and creamy. The mixture should be placed in a 2pt Pyrex pudding basin or divided between individual ramekins. Any flavourings can be mixed in eg. dried fruit or toppings (maximum 2 tbsps) can be placed in the bottom of the bowl eg. jam/treacle. It is important not to use too much as this will cause the pudding to undercook and the creamed mixture must completely cover any topping.

Sensor Cooking – Model NN-E588 only

Sensor Cooking Programs must only be used for the foods described below.

1 - Jacket Potatoes

Circular object with abstract dark and light patterns, no visible text or symbols

Pierce skin all over. Arrange around edge of turntable. DO NOT COVER. For best results use potatoes between 150g-225g (5-8oz) each. Select program and press START.

2 - Fresh Vegetables

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Add 90ml (6tbsp) of cold water to vegetables and cover with pierced cling film or use a dish with a lid. This program is for common vegetables i.e. carrots, cauliflower, broccoli etc. and not delicate vegetables e.g. asparagus, cabbage. Select program and press START.

3 Boiled Potatoes

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Cut into even size pieces. Arrange potato in a single layer in shallow dish. Add 150ml (4pt) water and cover with pierced cling film or a lid. Select program and press START.

4 - Frozen Fish/Veg

Illustration of two food containers: one with a side dish and the other with a bowl filled with granular contents (no text or symbols)

Add 30ml (2 tbsp) of water to the fish/vegetables. Cover with pierced cling film or use a dish with a lid. Select program and press START.

5 - Fresh Fish

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Cover with pierced cling film or use a dish with a lid. Prick the flesh and add 30ml (2 tbsp) of water or lemon juice. See correct arranging on page 42. Select program and press START.

6 Meat Sauce

Circular object with internal food items, possibly a dessert or pastry (no visible text or symbols)

Cover with pierced cling film or use a dish with a lid. Select program and press START. Stir after time appears in display window.

7 - Casserole

Top-down sketch of a circular object with a central hole, possibly a lid or container (no text or symbols visible)

Use braising steak, neck of lamb etc. Cover with pierced cling film or use a dish with a lid. Minimum 450ml of liquid. Select program and press START.

8 - Chicken Portions

Black-and-white illustration of a globe with continents and oceans (no text or labels)

This program is for chicken quarters only. DO NOT use boneless breasts. Arrange in a single layer and cover with pierced cling film or a lid. Select program and press START.

9 - Whole Chicken

Close-up of a bowl containing a textured, spherical object with no visible text or symbols

This is for fresh whole chicken. Do not use for stuffed chicken. See page 37 for cooking utensils. Cover with pierced cling film or a lid. Select program and press START. Turn halfway.

Sensor Cooking - Model NN-E588

Sensor Cooking Programs must only be used for the foods described below.

10-Lamb

Circular object with radial lines and a dark central region, resembling a lens or dial (no text or symbols visible)

This program is for cooking unstuffed joints of lamb. See page 37 for cooking utensils. Cover with pierced cling film or a lid. Select program and press START.

11 - Rice

Circular petri dish containing a granular substance, likely a gel or microbial colony (no visible text or labels)

Rinse the rice thoroughly before cooking. Use a very large bowl i.e. 3 litres. Add 1tsp salt and boiling water. Cover with pierced cling film or a lid. Select program and press START. Drain and rinse thoroughly in boiling water.

12 - Pasta

Circular object with a textured surface, possibly a container or disc (no visible text or symbols)

Use a very large bowl i.e. 3 litres. Add 1 tsp salt, 1 tbsp oil and boiling water. Cover with pierced cling film or a lid. It is important to add the correct amount of water as listed below. Select program and press START.

100g-300g pasta	1 litre water
300g-450g pasta	1 12 litres water

13 - Frozen Meal

Black-and-white photo of a rectangular object with textured surface, possibly a container or mold (no visible text or symbols)

For reheating frozen convenience meals (except Lasagnes). Transfer to suitable microwave container. Cover with cling film and pierce 5 times (corners and centre). Food should be piping hot. Cook on HIGH power if further reheating is required.

14 - Steamed Pudding

Simple curved line drawing with no text or symbols

This program is suitable for individual or a single pudding. Place topping in the base of 5 ramekins or a basin. Cover with sponge mixture. Select program and press START. Allow to stand for 5 mins. before turning out. See page 23 for recipe.

Sensor Rice Chart

Volume of boiling water in mls.
Rice	Easy Cook	Long Grain	Basmati
150g	600ml	400ml	250ml
200g	600ml	400ml	300ml
300g	700ml	400ml	400ml
400g	700ml	500ml	500ml
500g	800ml	600ml	600ml

Minimum/Maximum Weights

When cooking by Sensor Programs, food must be within the weight ranges shown.

Program	Minimum	Maximum
Reheat Fridge	200g (7oz)	600g (1lb 5oz)
Reheat Room	200g (7oz)	900g (2lb)
Jacket Potatoes	150g (5oz)	1.5kg (3lb)
Fresh Vegetables	100g (4oz)	800g (1lb 12oz)
Boiled Potatoes	200g (7oz)	1.0kg (2lb 2oz)
Frozen Veg/Fish	100g (4oz)	800g (1lb 12oz)
Fresh Fish	100g (4oz)	600g (1lb 5oz)
Meat Sauce	300g (11oz)	2kg (4lb 4oz)

Program	Minimum	Maximum
Casserole	450g (1lb)	2kg (4lb 4oz)
Chicken Portions	200g (7oz)	1.5kg (3lb)
Chicken	450g (1lb)	2kg (4lb 4oz)
Lamb	450g (1lb)	2kg (4lb 4oz)
Rice	150g (5oz)	450g (1lb)
Pasta	100g (4oz)	450g (1lb)
Frozen Meal	300g (11oz)	900g (2lb)
Steamed Pudding	100g (4oz)	450g (1lb)

General Rules for Auto Weight Cooking

Model NN-E558

1. WHEN TO USE

It is essential that these programs are only used for foods stated on the following page.

2. COVERING

Always cover the dish with pierced cling film or a lid, this helps keep the food moist. The only exception to this rule is the Jacket Potato program.

3. DISH SIZE

Always choose a container size that is suitable for the quantity of food, i.e. do not allow a large headspace or food may not cook correctly.

How to Use

1. Press the pad to select the program you require ie. One press will give you the first category; two presses will give the second.
2. Press the g/∅ if you require imperial weight.
3. Press the up and down arrow to adjust weights. One press on the up arrow will show the minimum weight for the program.
4. Press Start

Panasonic Air 10 Min 1 Min 10 Sec 1 Sec Defrost High Medium Low Stiffer Warm Delay/ Stand Cook Size / Cancel 6x WEIGHT COOK 2.5 inch Veg Fast Fish 2.5 inch Pan Fast Roast Crash Roast 2.5 inch Gravy Crash Roast 1 Road 2 Hour/Deck 3 Hour/Deck AUTO WEIGHT DEFROST On 12 o 10 down Start M-CDEN

Minimum/Maximum Weights

When cooking by Auto Weight Programs, food must be within the weight ranges shown.

Program	Minimum	Maximum
Fresh Vegetables	100g (4oz)	800g (1lb 12oz)
Fresh Fish	100g (4oz)	800g (1lb 12oz)
Frozen Veg/Fish	100g (4oz)	1kg (2lb 2oz)
Boiled Potatoes	200g (7oz)	1kg (2lb 2oz)
Jacket Potatoes	100g (4oz)	1.5kg (3lb)

Program	Minimum	Maximum
Chicken Portions	200g (7oz)	1kg (2lb 2oz)
Whole Chicken	500g (1lb 2oz)	3kg (6lb 6oz)
Meat Sauce	300g (11oz)	2kg (4lb 4oz)

Auto Weight Cooking - Model NN-E558

Auto Weight Cooking Programs must only be used for the foods described below.

1 - Fresh Vegetables

Black-and-white sketch of a circular landscape with dark central foliage and surrounding rocks (no text or symbols)

To cook fresh vegetables eg. carrots, broccoli, cauliflower. Place prepared vegetables into a shallow container. Sprinkle with 6tbsp (90ml) of water. Cover lightly with pierced cling film or a lid. Select program. Enter the weight of the vegetables, then press START. Large quantities will require stirring halfway during cooking.

2 - Fresh Fish

Black-and-white sketch of a single oval-shaped object with textured surface (no text or symbols)

To cook FRESH fish, eg. whole fillets, steaks (carefully shield the thinner portions). Place in a shallow container. Add 30ml (2tbsp) liquid. Cover with pierced cling film or a lid. Select program. Enter the weight of the fish, then press START.

3 Frozen Fish/Veg

Illustration of two food items: a sliced rectangular dish and a bowl of granular food (no text or symbols)

Add 30ml (2 tbsp) of water to the vegetables. Cover with pierced cling film or use a dish with a lid. Select program. Enter the weight of the Fish/Vegetables and press START. Large quantities will require stirring halfway during cooking.

4 Boiled Potatoes

Black-and-white sketch of a cracked spherical object with irregular polygonal patterns (no text or symbols)

Cut into even size pieces. For weights below 500g (1lb) add 6tbsp (90ml) water. For large weights add 150ml ( 12 pt) water. Cover with pierced cling film or a lid. Select program. Enter the weight and press START.

5 - Jacket Potatoes

Black-and-white circular image with abstract dark patterns and speckles, no visible text or symbols

Pierce skin all over. Arrange around edge of turntable. DO NOT COVER. For best results use potatoes between 150g-200g (5-7oz) each. Select program. Enter the weight and press START.

6 Chicken Portions

Black-and-white illustration of a human figure inside a globe (no text or symbols)

This program is for chicken quarters only. DO NOT use boneless breasts. Arrange in a single layer and cover with pierced cling film or a lid. Select program. Enter the weight and press START.

7 Whole Chicken

Close-up of a transparent container with a dark, irregular substance inside (no visible text or symbols)

This is for fresh whole chicken. Do not use stuffed chicken. See page 37 for cooking utensils. Cover with pierced cling film or a lid. Select program. Enter the weight and press START.

8 - Meat Sauce

Top-down view of a bowl containing food items, possibly vegetables or meat, with no visible text or symbols.

This program is designed for raw minced beef based dishes ie. Bolognese Sauce and also for very finely diced chicken or pork fillet to be cooked in a sauce. Cover with pierced cling film or a lid. Select program. Enter the weight of the ingredients and press START. Stir halfway.

Convenient Recipe

Models NN-E548/NN-S517

Top-down view of a container with granular contents inside, no visible text or symbols

This program is for reheating a chilled ready-made convenience meal. Foods must be in a suitable microwaveable container and have the film pierced. Place on turntable, select appropriate program and press START. Allow to stand for 1 min. Ensure that the food is piping hot.

Weight of Meal	Number of presses on pad
300g	1
500g	2
2 x 300g	3

Black-and-white photo of a rectangular object with granular texture, possibly food or material, placed on a circular surface (no visible text or symbols)

This program is for reheating a frozen ready-made convenience meal. Foods must be in a suitable microwaveable container and have the film pierced. Place on turntable, select appropriate program and press START. Allow to stand for 1 min. Ensure that the food is piping hot.

Weight of Meal	Number of presses on pad
300g	1
500g	2
2 x 300g	3

Simple line drawing of a fork above a bowl containing two bowls (no text or symbols)

This program is for cooking 1, 2 or 3 Jacket Potatoes. (We recommend that the individual weight of the potatoes is 175g (6oz)-225g (8oz) for best results.).

Thoroughly wash the potatoes and prick the skins several times. Spread around the edge of the turntable. When the cooking time is completed remove the potatoes from the oven and wrap in tin foil to retain the heat. Allow to stand for 5 mins.

Size of Potato	No. of Potatoes	Number of presses on pad
175-225g (6-8oz)	1	1
175-225g (6-8oz)	2	2
175-225g (6-8oz)	3	3

This feature enables you to program the oven for your own favourite food. See page 14 for details of how to use.

Reheating by Power and Time

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.

PLATED MEALS

Everyone's appetite varies and reheat times depend on meal contents. Dense items e.g. mashed potato, should be spread well. If a lot of gravy is added, extra time may be required. Place denser items to the outside of the plate. Between 3-5 mins. on HIGH power will reheat an average portion. If stacking 2 meals, heat on HIGH power for 6-7 mins. and change the meals over halfway.

CASSEROLES

Stir halfway through and again at the end of heating.

MINCE PIES - CAUTION

REMEMBER even if the pastry is cold to touch, the filling will be

Simple illustration of a three-celled organism inside a circular container, labeled 'CAUTION' at bottom (no other text or symbols)

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 - CAUTION

Take great care when reheating these items. Overheating may cause fruit and sugar to ignite. Remove wrappers, turn onto a dish. Cover with the inverted pudding basin or greaseproof paper.

CAUTION

Do not leave unattended.

Do not add extra alcohol.

SOUPS

Use a bowl and stir before heating and at least once through reheat time and again at the end.

CANNED FOODS

Remove foods from can and place in a suitable dish before heating.

LIQUIDS - CAUTION

When heating liquids, e.g. soups, sauces and beverages, 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, take the following steps:

1. Avoid using straight-sided containers with narrow necks.
2. Do not overheat.
3. Stir the liquid before placing the container in the oven and again halfway through the heating time.
4. After heating, allow to stand for a short time, stirring again before carefully removing the container from the oven.

BABIES' BOTTLES - CAUTION

Milk or formula MUST be shaken thoroughly before heating and again at the end and tested carefully before feeding a baby.

CAUTION

For 7-8 fl.oz. of milk from fridge temperature, remove top and teat. Heat on HIGH power for 25-30 secs. CHECK CAREFULLY.

For 3 fl.oz. of milk from fridge temperature, remove top and teat. Heat on HIGH power for 10-15 secs. CHECK CAREFULLY.

N.B. Liquid at top of bottle will be much hotter than at bottom and bottle must be shaken thoroughly before checking temperature.

Defrosting Guidelines

The biggest problem when defrosting food in a microwave is to get the inside defrosted before the outside starts to cook.

For this reason Panasonic have made the defrosting on your oven CYCLIC DEFROST, which means you just select DEFROST power and set the required time. The oven then divides this time into 8 stages.

These stages alternate between

defrosting (total of 4) and standing (total of 4).

During the standing stages there is no 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 and for small items the usual stand time can be eliminated.

It is essential that food is checked during DEFROSTING

even on Auto Defrost as different foods vary in their defrosting speed.

After defrosting, joints of meat and whole chickens should STAND for a minimum of 1 hour before cooking.

Food to be defrosted should be in a suitable microwave safe container or rack and placed uncovered on the glass turntable.

Tips for Defrosting

Black-and-white illustration of a circular object with abstract, fragmented forms (no visible text or symbols)

Separate chops and small items e.g. bread slices where possible.

Illustration of a person holding a pen, enclosed in a circular frame (no text or symbols)

Chickens and joints of meat will require shielding during defrosting.

Black-and-white sketch of a dark, textured object with a diagonal line extending upward (no text or symbols)

Break up small items e.g. minced meat, frequently during defrosting.

Auto Weight Defrost

This feature allows you to defrost minced meat, chops, chicken portions, meat joints and bread automatically. The Auto Weight defrost pad should be pressed 1,2 or 3 times to select the correct category and then enter in the weight of the food. Auto Weight programs use the CHAOS THEORY (except NN-S517) which has been used by Panasonic to give a quick and more even defrost. The CHAOS system uses a random sequence of pulsing Microwave energy which speeds up the defrosting process.

During the program the oven will beep to remind you to check the food. IT IS ESSENTIAL THAT YOU TURN OR STIR THE FOOD AND SHIELD* IF NECESSARY.

*Shielding is illustrated in the 'tips' for defrosting above. It means to cover thin or fatty areas of the food with foil, to prevent them from becoming warm. Larger pieces of foil can be fixed into place by using wooden cocktail sticks. (see photo of chicken above).

1. Bread 100g (4oz) - 1kg (2lb 2oz)

The bread program is suitable for defrosting small items e.g. rolls, buns and slices of bread which are required for immediate use. 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 fo thaw out. Standing time can be shortened if slices are separated and buns and loaves cut in half. Items should be turned half way during defrosting. THIS PROGRAM IS NOT SUITABLE FOR CREAM CAKES OR DESSERTS eg. cheesecake.

2. Mince/chops and chicken portions 200g (7oz) - 1.5kg (3lb 5oz)

It is necessary for Mince to be broken up frequently during defrosting and this is best carried out in a large shallow dish. Chops should be arranged in a single layer and turned frequently.

3. Meat Joints 400g (14oz) - 3kg (6lb 10oz)

Meat joints will require shielding during defrosting especially if it is a particularly fatty piece. This is to prevent over defrosting on the outside edges. Smooth aluminium foil secured with cocktail sticks should be used. DO NOT ALLOW THE FOIL TO TOUCH THE WALLS OF THE OVEN. Back fat of joints, legs, wings and breast bones need shielding. Standing time of at least 1 hour should be allowed (rolled joints may require longer) before cooking to ensure the centre is fully defrosted.

Defrosting Common Foods

Select Defrost Power then the approximate time given below.

The times given below are a guideline only. Always check the progress of the food by opening the oven door and then re-starting. For larger quantities adjust times accordingly. Food should not be covered during defrosting.

Food	Defrosting Time	Method	Standing Time
MEAT
Beef/Lamb/ Pork Joint	16 mins450g (1lb)	Place in a suitable dish on an upturned saucer or use a rack. Turn 3-4 times. Shield.	60 mins
Minced Beef	12 mins450g (1lb)	Place in a suitable dish. Break up and turn 3-4 times.	15 mins
Chops	10 mins450g (1lb)	Place in a suitable dish in a single layer. Turn twice. Shield if necessary.	15 mins
Sausages	12 mins450g (1lb)	Place in a suitable dish in a single layer. Turn twice. Shield if necessary.	15 mins
Bacon	6-7 mins450g (1lb)	Place in a suitable dish in a single layer. Turn twice. Shield if necessary.	10 mins
Stewing Steak	12 mins450g (1lb)	Place in a suitable dish. Break up frequently.	15 mins
Chicken	13 mins450g (1lb)	Place in a suitable dish on an upturned saucer or use a rack. Turn 3-4 times. Shield.	60 mins
Chicken portions	10-12 mins450g (1lb)	Place in a suitable dish in a single layer. Turn twice. Shield if necessary.	30 mins
FISH
Whole	9-10 mins450g (1lb)	Place in a suitable dish. Turn twice. Shield.	15 mins
Fillets/Steak	7-8 mins450g (1lb)	Place in a suitable dish. Turn twice. Separate if necessary.	15 mins
Prawns	6-7 mins450g (1lb)	Place in a suitable dish stir twice during defrosting.	10 mins
GENERAL
Bread sliced	5 mins400g (14oz)	Place on the turntable. Separate and rearrange during defrosting.	10 mins
Slice of bread	30 seconds30g (1oz)	Place on the turntable on a piece of kitchen paper.	1-2 mins
Pastry	5 mins 30 sec.450g (1lb)	Place on a plate. Turn over halfway during defrosting.	10-15 mins
Soft fruit	6-7 mins	Place in a suitable dish. Stir twice during defrosting.	10 mins

Reheating Charts

Food	Weight/ Quantity	Power Level	Time to Select (approx)	Instructions/guidelines
BABIES BOTTLES - CAUTION
For 7-8 fl.oz of milk from fridge temperature, remove top and teat. Heat on HIGH Power for 25-30 secs. CHECK CAREFULLY For 3 fl.oz of milk from fridge temperature, remove top and teat. Heat on HIGH Power for 10-15 secs. CHECK CAREFULLY N.B. Liquid at the top of the bottle will be much hotter than at the bottom of the bottle and must be shaken thoroughly before checking the temperature of milk or formula. This must always be tested carefully before feeding a baby.
BREAD - Pre-cooked - Fresh - N.B. Breads reheated by Microwave will have a soft base.
Croissants	2	HIGH	15-20 secs.	Place on micro-safe plate on turntable. Do not cover.
	4	HIGH	30-40 secs.
Rolls	1	HIGH	15 secs.	Place on micro-safe plate on turntable. Do not cover.
	4	HIGH	30-40 secs.
CANNED BEANS, RICE, PASTA
Baked Beans	225g	HIGH	2 mins.	Place in a heatproof bowl on turntable. Cover.
	447g	HIGH	3 mins. 30 secs.
Baked Beans & Sausages	205g	HIGH	2-3 mins.	Place in a heatproof bowl on turntable. Cover.
	450g	HIGH	4 mins.
Ravioli in sauce	215g	HIGH	2 mins. 30 secs.	Place in a heatproof bowl on turntable. Cover.
	400g	HIGH	4 mins.
Rice	277g	HIGH	2 mins.	Place in a heatproof bowl on turntable. Cover.
Space Invaders	425g	HIGH	3 mins. 30 secs.	Place in a heatproof bowl on turntable. Cover.
Spaghetti Bolognese	210g	HIGH	2 mins.	Place in a heatproof bowl on turntable. Cover.
	430g	HIGH	4 mins.
Spaghetti in Tomato Sauce	213g	HIGH	2 mins.	Place in a heatproof bowl on turntable. Cover.
CANNED MEAT
Chilli Con Carne	410g	HIGH	3 mins. 30 secs.	Place in a heatproof bowl on turntable. Cover.
Hot Dogs (drained)	415g	HIGH	1 min. 30 secs.	Place in a heatproof bowl on turntable. Cover.
Meat Balls	418g	HIGH	4 mins. 30 secs.	Place in a heatproof bowl on turntable. Cover.
Minced Beef & Onion	392g	HIGH	3 mins. 30 secs.	Place in a heatproof bowl on turntable. Cover.
Stewed Steak	405g	HIGH	4 mins.	Place in a heatproof bowl on turntable. Cover.
CANNED SOUPS
Cream of Mushroom	425g	HIGH	4 mins.	Place in a heatproof bowl on turntable. Cover.
Cream of Tomato	425g	HIGH	4 mins.	Place in a heatproof bowl on turntable. Cover.
Minestrone	300g	HIGH	2 mins. 30 secs.	Place in a heatproof bowl on turntable. Cover.
CANNED PUDDINGS
Creamed Rice	425g	HIGH	2 mins.	Place in a heatproof bowl on turntable. Cover.
	624g	HIGH	3 mins.
	822g	HIGH	5 mins.
Custard	425g	HIGH	2 mins.	Place in a heatproof bowl on turntable. Cover.
Sponge Pudding	300g	HIGH	2 mins.	Place in a heatproof bowl on turntable. Cover.
CANNED VEGETABLES - Drain where appropriate
Carrots, whole	410g	HIGH	2 mins.	Place in a heatproof bowl on turntable. Cover.
Green Beans	410g	HIGH	1 min. 30 secs.	Place in a heatproof bowl on turntable. Cover.
Mushrooms, whole	300g	HIGH	1 min.	Place in a heatproof bowl on turntable. Cover.
Mushrooms, creamed	213g	HIGH	2 mins.	Place in a heatproof bowl on turntable. Cover.
Peas, Mushy	440g	HIGH	2 mins.	Place in a heatproof bowl on turntable. Cover.
Peas, Garden	550g	HIGH	2 mins. 30 secs.	Place in a heatproof bowl on turntable. Cover.
Peas, Marrowfat	300g	HIGH	1 min. 30 secs.	Place in a heatproof bowl on turntable. Cover.
Potatoes new	820g	HIGH	4 mins.	Place in a heatproof bowl on turntable. Cover.
Sweetcorn	198g	HIGH	1 min. 30 secs.	Place in a heatproof bowl on turntable. Cover.
	340g	HIGH	2 mins.
Tomatoes, whole	400g	HIGH	3 mins.	Place in a heatproof bowl on turntable. Cover.
Chick pea dhal	425g	HIGH	3 mins.	Place in a heatproof bowl on turntable. Cover.

Reheating Charts

Food	Weight/ Quantity	Power Level	Time to Select (approx)	Instructions/guidelines
CHRISTMAS PUDDINGS — Overheating may cause pudding to ignite
Slice	150g	HIGH	30 secs.	Place in a heatproof dish on turntable. Cover.
Small	227g	HIGH	1 min. 30 secs.	Place in a heatproof dish on turntable. Cover.
Medium	900g	HIGH	3 mins.	Place in a heatproof dish on turntable. Cover.
Large	1.1kg	HIGH	3 mins. 30 secs.	Place in a heatproof dish on turntable. Cover.
DRINKS — COFFEE
1 mug	235ml	HIGH	2 mins.	Place in a heatproof mug on turntable. Stir, before, during and after reheating.
2 mugs	470ml	HIGH	3 mins. 30 secs.
3 mugs	705ml	HIGH	4 mins. 30 secs.
4 mugs	940ml	HIGH	6 mins.
DRINKS — MILK
1 mug	235ml	MED	2 mins.	Place in a heatproof mug on turntable. Stir, before, during and after reheating.
1 jug	600ml	MED	4 mins. 30 secs.
HOMEMADE MEAT DISHES
Casserole for 2	500g	HIGH	3 mins.	Place in a heatproof dish on turntable. Cover.
Casserole for 4	1kg	HIGH	10 mins.	Place in a heatproof dish on turntable. Cover.
Mince for 1	250g	HIGH	3 mins.	Place in a heatproof dish on turntable. Cover.
Mince for 4	1kg	HIGH	8 mins.	Place in a heatproof dish on turntable. Cover.
Bolognese Sauce	250g	HIGH	3 mins.	Place In a heatproof dish on turntable. Cover.
	1kg	HIGH	8 mins.
PASTA
Cooked Spaghetti	100g	HIGH	1 min.	Place in a heatproof dish on turntable. Cover.
Macaroni Cheese	225g	HIGH	2 mins. 30 secs.	Place in a heatproof dish on turntable. Cover.
	1kg	HIGH	8 mins.
PASTRY PRODUCTS - PRECOOKED - N.B. Pastries reheated by microwave will have a soft base.
Beef & Onion Pie	120g (1)	HIGH	1-2 mins.	Place in micro-safe dish on turntable. Do not cover.
	494g (4)	HIGH	3-4 mins.
Chicken Pie	340g (1)	HIGH	4-5 mins.	Place in micro-safe dish on turntable. Do not cover.
Cornish Pastie	270g (1)	HIGH	2-3 mins.	Place in micro-safe dish on turntable. Do not cover.
	535g (2)	HIGH	4-6 mins.
Meat Pie	550g (1)	HIGH	5-6 mins.	Place in micro-safe dish on turntable. Do not cover.
Quiche	400g (1)	HIGH	3-4 mins.	Place in micro-safe dish on turntable. Do not cover.
Samosas	140g (4)	HIGH	1-2 mins.	Place in micro-safe dish on turntable. Do not cover.
Sausage Roll	75g (1)	HIGH	1 min.	Place in micro-safe dish on turntable. Do not cover.
Spring Roll	130g (2)	HIGH	1 min.	Place in micro-safe dish on turntable. Do not cover.
Xmas Mince Pies	90g (2)	HIGH	10-20 secs.	Place in micro-safe dish on turntable. Do not cover.
	180g (4)	HIGH	25-35 secs.
PLATED MEALS - HOMEMADE - CHILLED
Child size	1	HIGH	3 mins.	Place on a heatproof plate on turntable. Cover.
	2	HIGH	5 mins.
Adult size	1	HIGH	4-5 mins.	Place on a heatproof plate on turntable. Cover.
	2	HIGH	5-6 mins.
PLATED MEALS - HOMEMADE - FROZEN
Adult size	1	HIGH	7-8 mins.	Place on a heatproof plate on turntable. Cover.
PORRIDGE
1 portion		HIGH	1 min.	Place in a bowl on turntable. Stir during cooking.
4 portions		HIGH	3 mins. 30 secs.	Use a large bowl on turntable. Stir during cooking.

Reheating Charts

Food	Weight/ Quantity	Power Level	Time to Select (approx)	Instructions/guidelines
PUDDINGS AND DESSERTS
Baked Apple - 1	175g	HIGH	30 secs.-1 min.	Place in a heatproof bowl on turntable. Cover.
Bread & Butter Pudding	340g	HIGH	2-3 mins.	Place in a heatproof bowl on turntable. Cover.
Fruit Crumble	200g	HIGH	1 min. 20 secs.	Place in a heatproof bowl on turntable. Do not cover.
	800g	HIGH	3-4 mins.
Fruit Pie, small		HIGH	10-30 secs.	Place on a heatproof plate on turntable. Do not cover.
Fruit Pie, large	286g	HIGH	1 min. 20 secs.	Place on a heatproof plate on turntable. Do not cover.
Milk Pudding for 1		HIGH	50 secs.	Place in a heatproof bowl on turntable. Cover.
Milk Pudding for 4		HIGH	5 mins.	Place in a heatproof bowl on turntable. Cover.
Pancakes, filled	1	HIGH	45-60 secs.	Place in a heatproof bowl on turntable. Cover.
	2	HIGH	1 min. 30 secs.
Rice Pudding	500g	HIGH	2 mins. 30 secs.	Place in a heatproof bowl on turntable. Cover.
PURCHASED CONVENIENCE FOODS - CHILLED - N.B. Transfer food from foil container to a similar sized heat-proof dish. Plastic dishes designed for the microwave may be used with care.
Cauliflower Cheese	454g	HIGH	7 mins.	Place on turntable.
Cottage Pie	190g	HIGH	3-4 mins.	Place on turntable.
	595g	HIGH	6-8 mins.	Place on turntable.
Hot & Spicy Wings	700g	HIGH	6-7 mins.	Place on micro-safe plate or rack on turntable.
Lasagne	300g	HIGH	5-6 mins.	Place on turntable.
Onion Bhajis, Pakora & Felafel	200g (6)	HIGH	1-2 mins.	Place on micro-safe plate or rack on turntable.
Spare Ribs	250g	HIGH	5 mins.	Place on micro-safe plate or rack on turntable.
Vegetable Bake	454g	HIGH	6-8 mins.	Place on turntable.
PURCHASED CONVENIENCE FOODS - FROZEN - N.B. Transfer food from foil container to a similar sized heat-proof dish. Plastic dishes designed for the microwave may be used with care.
Lasagne	330g	DEFROST power	8 mins.	Place on turntable.
		then HIGH power	8-9 mins.
Plaice Mornay	510g	DEFROST power	10 mins.	Place on turntable.
		then HIGH power	7-8 mins.
Shepherd's Pie	460g	DEFROST power	10 mins.	Place on turntable.
		then HIGH power	6-8 mins.
SAUCES
Custard	300ml	HIGH	1 min. 30 secs.	Place in a large jug. Stir during cooking.
	600ml	HIGH	3 mins.
Savoury Sauce	300ml	HIGH	2 mins.	Place in a large jug. Stir during cooking.
VEGETABLES
Jacket Potato	250g	HIGH	1 min.	Place in a heatproof dish. Cover.
Green Vegetables	100g	HIGH	1 min. 30 secs.	Place in a heatproof dish. Cover.
	225g	HIGH	2 mins. 30 secs.
Root Vegetables	100g	HIGH	1 min.	Place in a heatproof dish. Cover.
	225g	HIGH	1 min. 30 secs.

Points for Checking

Always check that food is piping hot after reheating by microwave. If unsure, return to oven. Foods will still require a STAND TIME, especially if they cannot be stirred. The denser the food, the longer the stand time.

Cooking Charts

Food	Weight/ Quantity	Choice of Cooking Modes	Time (mins.)	Instruction/Guidelines
BACON - from raw.
Rashers	200g (8)	HIGH power	4-6 or 45 secs. per rasher	Place on micro-safe rack or plate on turntable and cover with kitchen towel to minimise splatter.
Steaks	210g (4)	HIGH power	4-5	Place on micro-safe rack or plate on turntable. Cover.
BEANS & PULSES - should be pre-soaked (except lentils).
Black Eyed Beans	225g	HIGH power	10	Use 600ml (1pt) boiling water in a large bowl. Cover.
		then SIMMER	30
Chick Peas	225g	HIGH power	10	Use 600ml (1pt) boiling water in a large bowl. Cover.
		then SIMMER	40
Lentils (red)	225g	MEDIUM power	15	Use 600ml (1pt) boiling water in a large bowl. Cover.
Marrowfat Peas	225g	HIGH power	3	Use 600ml (1pt) boiling water in a large bowl. Cover.
		then SIMMER	15
Red Kidney Beans	225g	HIGH power	15	Use 600ml (1pt) boiling water in a large bowl. Cover. Must boil for at least 12 mins to destroy toxic enzymes
		then SIMMER	40
BEEF - Joints from raw - For Guidelines see page 37 & 44.
Medium Rare		MEDIUM power	11-14 per 450g (1lb)	Place on upturned saucer in flan dish. Cover. Place on turntable. Turn joint over halfway during cooking. Drain off excess juices during cooking.
BEEF - Steaks from raw.
Rump	350g (2)	MEDIUM power	6-8	Place on micro-safe rack or plate on turntable. Cover.
Sirloin	400g (2)	MEDIUM power	7-9	Place on micro-safe rack or plate on turntable. Cover.
BEEFBURGERS - Fresh from raw.
	335g (6)	HIGH power	3-4	Place on micro-safe rack or plate on turntable. Cover.
BEEFBURGERS - Frozen from raw.
	335g (6)	HIGH power	6-8	Place on micro-safe rack or plate on turntable. Cover.
CHICKEN from raw - CAUTION: Hot Fat! For Guidelines see page 37 & 44.
Breasts, boneless	850g (4)	MEDIUM power	12-14	Place on micro-safe rack or plate on turntable. Cover.
Drumsticks	900g (8)	MEDIUM power	12-14	Place on micro-safe rack or plate on turntable. Cover.
Quarters	860g (4)	MEDIUM power	20-25	Place on micro-safe rack or plate on turntable. Cover.
Whole		MEDIUM power	9-10 per 450g (1lb)	Place on upturned saucer breast side down in flan dish. Cover. Place on turntable. Turn chicken over halfway. Drain off excess juices during cooking.
EGGS - POACHED.
Water	45ml	HIGH power	40 secs	• Place water in a small bowl and heat for 1st cooking time. • Add egg (size 3). • Pierce yolk and white. • Cover. • Cook for 2nd cooking time. • Then leave to stand for 1 min.
Egg	1	MEDIUM power	30 secs
Water	90ml	HIGH power	1
Eggs	2	MEDIUM power	1
Water	135ml	HIGH power	1m 30 secs.
Eggs	3	MEDIUM power	1m 30 secs.
Water	180ml	HIGH power	2
Eggs	4	MEDIUM power	1m 50 secs.
EGGS - SCRAMBLED.
1 Egg		HIGH power	30 secs	• Add 1 tbsp of milk for each egg used. • Beat eggs, milk and knob of butter together. • Cook for 1st cooking time then stir. • Cook for 2nd cooking time then stand for 1 min.
		HIGH power	20 secs
2 Eggs		HIGH power	50 secs
		HIGH power	30 secs
3 Eggs		HIGH power	1m 20 secs
		HIGH power	30 secs

Cooking Charts

Food	Weight/Quantity	Choice of Cooking Modes	Time (mins.)	Instruction/Guidelines
FISH - FRESH from raw - For Guidelines see Fish Chapter page 42.
Fillets	450g (3)	HIGH power	3-4	Place in micro-safe dish. Add 30ml of liquid. Cover.
Steaks	350g (2)	HIGH power	3-4	Place in micro-safe dish. Add 30ml of liquid. Cover.
Whole	280g (1)	HIGH power	3-4	Place in micro-safe dish. Add 30ml of liquid. Cover.
FISH - FROZEN from raw - For Guidelines see Fish Chapter page 42.
Fish Fingers	210g (8)	HIGH power	4-5	Place in micro-safe dish. Do not cover.
Haddock Fillets	380g (4)	HIGH power	7	Place in micro-safe dish. Add 30ml of liquid. Cover.
Whole	450g (2)	HIGH power	10-12	Place in micro-safe dish. Add 30ml of liquid. Cover.
BOIL IN THE BAG.
	170g (1)	DEFROST power	4	Place bag sauce side down on a plate.Slash top of bag with a knife.
		then STAND then	2
		MEDIUM power	6
FRUIT - Peel, slice, chop into even sized pieces. Place in shallow heatproof dish.
Apples - poached	450g	HIGH power	6	Add 300ml (1⁄2pt) of water. Only half fill dish. Cover.
Apples - stewed	450g	HIGH power	5	Only half fill dish. Cover
Peaches - poached	450g	HIGH power	4-5	Add 300ml (1⁄2pt) of water. Only half fill dish. Cover.
Pears - poached	450g	HIGH power	5-6	Add 300ml (1⁄2pt) of water. Only half fill dish. Cover.
Plums - poached	450g	HIGH power	8	Add 300ml (1⁄2pt) of water. Only half fill dish. Cover.
Plums - stewed	450g	HIGH power	8-10	Add 30ml (2tbsp) of water. Only half fill dish. Cover.
Rhubarb - stewed	450g	HIGH power	5	Only half fill dish. Cover.
LAMB - from raw. For Guidelines see page 37 & 44.
Chops, cutlets	425g (4)	MEDIUM power	6-7	Place in micro-safe dish or rack on turntable. Cover.
Chops, Loin	600g (4)	MEDIUM power	7-8	Place in micro-safe dish or rack on turntable. Cover.
Joints - Leg & shoulder		MEDIUM power	12-13 per 450g (1lb)	Place on upturned saucer in heatproof dish. Cover.Place dish on turntable. Turn joint over halfway during cooking Drain off excess juices during cooking.
PASTA
Twists	225g	HIGH power	8-10	Use 1 litre (1%pt) boiling water. Add 15ml oil.Cover. Stir halfway.
Macaroni	225g	HIGH power	10-12	Use 1 litre (1%pt) boiling water. Add 15ml oil.Cover. Stir halfway.
Spaghetti	225g	HIGH power	8	Use 1 litre (1%pt) boiling water. Add 15ml oil.Cover. Stir halfway.
Lasagne	225g	HIGH power	6-8	Use 1 litre (1%pt) boiling water. Add 15ml oil.Cover. Stir halfway.
Tortellini	225g	HIGH power	12	Use 1 litre (1%pt) boiling water. Add 15ml oil.Cover. Stir halfway.
Tagliatelli	225g	HIGH power	8-9	Use 1 litre (1%pt) boiling water. Add 15ml oil.Cover. Stir halfway.
Spaghetti (Quick Cook)	225g	HIGH power	5-7	Use 1 litre (1%pt) boiling water. Add 15ml oil.Cover. Stir halfway.
Pasta Shapes (Quick Cook)	225g	HIGH power	6-7	Use 1 litre (1%pt) boiling water. Add 15ml oil.Cover. Stir halfway.
PASTRY - UNCOOKED
Shortcrust Flan Case	23cm (9")	HIGH power	3-4	Prick base of pastry and chill well. Lay piece of kitchen towel in base. Place on turntable.

Cooking Charts

Food	Weight/ Quantity	Choice of Cooking Modes	Time (mins.)	Instruction/Guidelines
PIZZA - CHILLED - N.B. Remove all packaging. Pizzas will have a soft base.
Chilli Beef	400g	HIGH power	4-5	Place on micro-safe plate on turntable. Do not cover.
Deep Pan, Ham	475g	HIGH power	4-6	Place on micro-safe plate on turntable. Do not cover.
Selection	370g	HIGH power	4-5	Place on micro-safe plate on turntable. Do not cover.
PORK - from raw: For Guidelines see below.
Chops	800g (4)	MEDIUM power	13-15	Place in micro-safe dish or rack on turntable. Cover.
Tenderloin	250g	MEDIUM power	5-7	Place in micro-safe dish or rack on turntable. Cover.
Joints		MEDIUM power	13-14 per 450g (1lb)	Place on upturned saucer in flan dish on turntable. Cover. Turn joint over halfway during cooking. Drain off excess juices during cooking.
PORRIDGE
1 serving	12 cup of oats	MEDIUM power	2-2 12	Add 1 cup of water or milk. Stir halfway.
2 servings	1 cup of oats	MEDIUM power	4-5	Add 2 cups of water or milk. Stir halfway.
4 servings	2 cups of oats	MEDIUM power	8-9	Add 4 cups of water or milk. Stir halfway.
POTATO PRODUCTS - CHILLED
Croquettes	250g (6)	HIGH power	3-4	Place on micro-safe plate on turntable. Do not cover.
Stuffed Jackets	510g (4)	HIGH power	8-10	Place on micro-safe plate on turntable. Do not cover.
RICE
Basmati	250g	MEDIUM power	10-12	Use 600ml (1pt) boiling water. Cover.
Easycook White	250g	HIGH power	12-13	Use 600ml (1pt) boiling water. Cover.
Easycook Brown	250g	HIGH power	15-17	Use 600ml (1pt) boiling water. Cover.
Long Grain White	250g	MEDIUM power	14	Use 600ml (1pt) boiling water. Cover.
Long Grain Brown	250g	MEDIUM power	20	Use 600ml (1pt) boiling water. Cover.
Wild Rice & Brown Rice Mix	250g	MEDIUM power	18	Use 600ml (1pt) boiling water. Cover.
MILK PUDDINGS - Use large bowl, cover. Stir halfway.
Flaked Rice	50g	SIMMER power	20	Add 600ml (1pt) milk. 30ml sugar.
Pudding Rice	50g	HIGH power then SIMMER	530	Add 450ml (%pt) milk. 30ml sugar.
Tapioca	50g	SIMMER power	30-35	Add 600ml (1pt) milk. 30ml sugar.
SAUSAGES
Chipolatas	227g (8)	HIGH power	3	Place on micro-safe plate or rack on turntable. Cover.
Thick	454g (8)	HIGH power	4-5	Place on micro-safe plate or rack on turntable. Cover. Turn halfway.

Abstract black-and-white sketch of a circular object with textured surface and faint lines (no text or symbols)

For basic roasts of meat place the joint onto the rack of a microwave roasting set and cover with cling film, a pierced roasting bag or a dome lid. An

upturned saucer in a dish can be used if a rack is not available to lift the joints out of their juices.

Black-and-white photo of a circular object with abstract dark patterns and small protrusions, possibly a mechanical or biological specimen (no visible text or symbols)

Some small cuts can be cooked by microwave although due to the short cooking times and no heat source, they will not crisp or brown. They

should always be cooked on a microwave rack to lift them out of their juices.

Cooking Charts

Food	Weight/ Quantity	Choice of Cooking Modes	Time (mins.)	Instruction/Guidelines
FRESH VEGETABLES - Place in shallow micro-safe dish.
Asparagus	450g	HIGH power	6-8	Add 90ml (6tbsp) water. Cover.
Aubergine	450g	HIGH power	7	Add 90ml (6tbsp) water. Cover.
Broad Beans	450g	HIGH power	6	Add 90ml (6tbsp) water. Cover.
Runner Beans	450g	HIGH power	7	Add 90ml (6tbsp) water. Cover.
French Beans	450g	HIGH power	7-8	Add 90ml (6tbsp) water. Cover.
Beetroot	450g	MEDIUM power	12	Add 90ml (6tbsp) water. Cover.
Broccoli	450g	HIGH power	8	Add 90ml (6tbsp) water. Cover.
Brussel Sprouts	450g	HIGH power	8-9	Add 90ml (6tbsp) water. Cover.
Cabbage - sliced	450g	HIGH power	7-9	Add 90ml (6tbsp) water. Cover.
Carrots - sliced	450g	HIGH power	7-9	Add 90ml (6tbsp) water. Cover.
Carrots - baby	450g	HIGH power	9	Add 90ml (6tbsp) water. Cover.
Cauliflower - florets	450g	HIGH power	9	Add 90ml (6tbsp) water. Cover.
Celery	450g	HIGH power	8-9	Add 90ml (6tbsp) water. Cover.
Corn on the Cob	450g	HIGH power	6-7	Add 90ml (6tbsp) water. Cover.
Courgettes	450g	HIGH power	5	Add 90ml (6tbsp) water. Cover.
Leeks - sliced	450g	HIGH power	7-8	Add 90ml (6tbsp) water. Cover.
Leeks - whole	450g	HIGH power	8-9	Add 90ml (6tbsp) water. Cover.
Mange Tout	450g	HIGH power	4-5	Add 90ml (6tbsp) water. Cover.
Marrow - cubed	450g	HIGH power	4-5	Add 90ml (6tbsp) water. Cover.
Mushrooms	450g	HIGH power	5	Add 90ml (6tbsp) water. Cover.
Parsnips - sliced	450g	HIGH power	6-7	Add 90ml (6tbsp) water. Cover.
Peas	450g	HIGH power	4-6	Add 90ml (6tbsp) water. Cover.
Potatoes, jacket (175g)	1	HIGH power	4	Choose even sized potatoes. Wash and prick skins several times. Arrange on turntable. After cooking leave to stand for 5 mins wrapped in foil.
	2	HIGH power	6
	4	HIGH power	10
Potatoes, jacket (225g)	1	HIGH power	5	Choose even sized potatoes: Wash and prick skins several times. Arrange on turntable. After cooking leave to stand for 5 mins wrapped in foil.
	2	HIGH power	8
	4	HIGH power	13
Potatoes - boiled	450g	HIGH power	6-7	Add 90ml (6tbsp) water. Cover.
Potatoes - par-boiled	450g	HIGH power	5-6	Add 90ml (6tbsp) water. Cover.
Potatoes - new whole	450g	HIGH power	6-7	Add 90ml (6tbsp) water. Cover.
Potatoes - to mash	450g	HIGH power	8	Add 90ml (6tbsp) water. Cover.
Spinach	450g	HIGH power	7	Add 90ml (6tbsp) water. Cover.
Spring Greens	450g	HIGH power	7	Add 90ml (6tbsp) water. Cover.
Swede - cubed	450g	HIGH power	7-8	Add 90ml (6tbsp) water. Cover.
Turnip	450g	HIGH power	11-12	Add 90ml (6tbsp) water. Cover.
FROZEN VEGETABLES - Place in shallow micro-safe dish.
Asparagus	450g	HIGH power	7-8	Add 30ml (2tbsp) water. Cover.
Beans - broad	450g	HIGH power	8	Add 30ml (2tbsp) water. Cover.
Beans - green	450g	HIGH power	8-9	Add 30ml (2tbsp) water. Cover.
Beans - runner	450g	HIGH power	8-9	Add 30ml (2tbsp) water. Cover.
Broccoli	450g	HIGH power	9	Add 30ml (2tbsp) water. Cover.
Brussel Sprouts	450g	HIGH power	9-10	Add 30ml (2tbsp) water. Cover.
Cabbage - shredded	450g	HIGH power	5-6	Add 30ml (2tbsp) water. Cover.
Carrots - whole	450g	HIGH power	9	Add 30ml (2tbsp) water. Cover.
Carrots - sliced	450g	HIGH power	8	Add 30ml (2tbsp) water. Cover.
Cauliflower	450g	HIGH power	10	Add 30ml (2tbsp) water. Cover.
Mange Tout	450g	HIGH power	7-8	Add 30ml (2tbsp) water. Cover.
Mixed Vegetables	450g	HIGH power	7	Add 30ml (2tbsp) water. Cover.
Peas	450g	HIGH power	6-7	Add 30ml (2tbsp) water. Cover.
Spinach - nuggets	450g	HIGH power	8-9	Add 30ml (2tbsp) water. Cover.
Swede - diced	450g	HIGH power	10	Add 30ml (2tbsp) water. Cover.
Sweetcorn	450g	HIGH power	7	Add 30ml (2tbsp) water. Cover.

Increasing and Decreasing Recipes

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.
- Do not forget that large quantities will require a larger dish. Make sure that it is deep enough to prevent the recipe from boiling over during cooking.
• Cover as directed in the recipe. Stir or rearrange foods as recommended.
- Increase the stand times by 5 mins. per lb.

• Always check the recipe during cooking.
- When increasing the ingredients to 6 servings, add an extra one third of the original cooking time, ie. 30 mins. on MEDIUM power for 4 servings will become 40 mins. on MEDIUM power for 6 servings.
- When doubling a recipe from 4 to 8 add on half the original cooking time, ie. 30 mins. on MEDIUM power for 4 servings will become 45 mins. on MEDIUM power for 8 servings.

DECREASING RECIPES

• To decrease a recipe from 4 servings to 2 servings, halve all the ingredients listed.
- Choose a dish that is proportionally smaller than the one recommended in the recipe, however make sure it is deep enough to stop food boiling over.
- Allow a half to two-thirds of the original cooking time, ie. 30 mins. on MEDIUM power for 4 servings will become 15-20 mins. on MEDIUM power for 2 servings.

Using Recipes from Other Books

The best way to convert a family favourite dish is to find a similar recipe in a cookery book to give you a guide to the correct method and timings to use.

Many cookbooks refer to 650W ovens, however since 1990 oven

output powers have been set by a new standard (IEC). When using other cookbooks, the 800W output power of your oven must be allowed for. Use the same power level suggested e.g. HIGH, MEDIUM and select the

same cooking time suggested, however CHECK the progress of the food during cooking and adjust the time if necessary.

Cooking for One

• For one serving quarter ALL ingredients listed.
• Choose a dish that is proportionally smaller than the one recommended in the recipe.
• Use the same cooking power recommended in the original recipe.
• Start by cooking for one quarter of the recommended

cooking time, although extra time in most cases will be required.

• Always check the food during cooking.
- There is not a great saving for reduced quantities of soups, casseroles and stews and rice, as a minimum time is required to tenderise meats and blend flavours.

- When cooking for one it often makes sense to cook for two and plate up both meals. Freeze one meal for a later date.

Soups and Starters

General Tips - Starters

STARTING TEMPERATURE

Remember foods reheated from the fridge will take slightly longer than food at room temperature.

COVERING

Keep foods covered with cling film, or another suitable lid, except for pastry items.

PASTRY

Pastry items only reheat well by microwave, if the pastry is very crisp. During reheating, pastry absorbs moisture from the filling.

Ingredients

25g (1oz) butter

15ml (1 tbsp) olive oil

1 onion, finely chopped

350g (12oz) potatoes, diced

500g (1lb 2oz) broccoli, cut into florets

850ml (11/2 pts) vegetable stock

3ml (1/2 tsp) grated nutmeg

150ml (1/4pt) semi skimmed milk

100g (4oz) Stilton cheese, cubed

Salt and pepper

Broccoli and Stilton Soup

Serves: 4

Dish: Large bowl

1. Place the butter, oil and onion in a large bowl. Cover and cook on HIGH power for 3 mins. or until soft.
2. Add the potatoes, cover and cook on HIGH power for 3-4 mins. or until softened.
3. Add the broccoli, hot vegetable stock and nutmeg. Cover and cook on HIGH power for 15-20 mins. or until the broccoli is cooked.
4. Allow to cool and then blend in a food processor until smooth.
5. Stir in the milk and the stilton cheese. Season to taste. Reheat the soup on HIGH power for 5-6 mins. or until hot and smooth. Stir frequently.

Ingredients

225g (8oz) carrots, sliced

1 bunch spring onions, chopped

225g (8oz) fennel, trimmed and sliced

175g (6oz) courgettes, sliced

1 clove garlic, crushed

25g (1oz) butter

3 eggs

salt and pepper

pinch of grated nutmeg

90ml (6tbsp) fromage frais

30ml (2tbsp) Parmesan cheese

1 bunch watercress, chopped

(stalks removed)

Vegetable Terrine

Serves: 6-8

Dish: 450g (1lb) loaf dish, lined

1. Place carrots in a bowl with half the spring onions. Add 30ml (2tbsp) water, cover and cook on HIGH power for 5 mins. or until cooked. Drain.
2. Place fennel in a bowl with remaining spring onions. Add 30ml (2tbsp) water, cover and cook on HIGH power for 5 mins. or until tender. Drain.
3. Place courgettes, garlic, butter and 30ml (2tbsp) water in a bowl. Cover and cook on HIGH power for 4 mins. or until tender. Drain.
4. Place 1 egg, carrots, salt, pepper, grated nutmeg and 30ml (2tbsp) fromage frais in a food processor. Blend until smooth. Spoon into the base of loaf dish.
5. Blend 1 egg, fennel mixture, salt, pepper, Parmesan cheese and 45ml (3tbsp) fromage frais in cleaned processor until smooth. Spoon over carrot mixture.
6. Place remaining egg, drained courgette mixture, watercress, salt, pepper and 15ml (1tbsp) fromage frais in cleaned food processor. Blend until mixture is smooth. Spoon over fennel layer. Cook on LOW power for 15-20 mins. or until set. Chill before serving.

Ingredients

8 chicken wings 30ml (2tbsp) clear honey 30ml (2tbsp) soy sauce 30ml (2tbsp) dry sherry 1 clove garlic, crushed 2.5cm (1") root ginger, grated 10ml (2tsp) cornflour 150ml (5fl.oz) orange juice 3 spring onions, finely sliced 5ml (1tsp) tomato puree 15ml (1tbsp) soft brown sugar

Ingredients

½ cauliflower, divided into florets 1 carrot, sliced ½ red and green pepper, diced 2 sticks of celery, sliced 1 clove of garlic, peeled and crushed 1 onion, peeled and sliced 25g (1oz) butter 15ml (1tbsp) tomato puree 396g (14oz) can tomatoes 1.2 litre (2pt) hot vegetable or chicken stock 25g (1oz) egg noodles salt and pepper

Ingredients

225g (8oz) smoked haddock 30ml (2tbsp) lemon juice 15ml (1tbsp) single cream 15ml (1tbsp) horseradish 100g (4oz) cream cheese 15ml (1tbsp) parsley, chopped Garnish: 4 slices of lemon sprigs of parsley

Ingredients

25g (1oz) butter 1 small onion, chopped 600ml (1pt) hot chicken stock 225g (8oz) button mushrooms, sliced bouquet garni 15ml (1tbsp) cornflour 300ml (½pt) milk salt and pepper 60ml (4tbsp) single cream

Chinese Style Chicken Wings

Serves: 4

Dish: microwave roasting rack and shallow dish

1. Place chicken wings on rack and cook covered on HIGH power for 6-8 mins, or until cooked.
2. Combine remaining ingredients and cook on HIGH power for 2-3 mins. or until thickened.
3. Transfer wings to dish and cover with sauce. Cook on HIGH power for 2 mins.

Minestrone Soup

Serves: 4-6

Dish: large casserole or bowl

1. Place vegetables with butter in casserole dish. Cover and cook on HIGH power for 8 mins. Stir once.
2. Add tomato puree, tomatoes and stock. Cover and cook on HIGH power for 5 mins. and then LOW power for 15 mins.
3. Add noodles and cook for a further 5 mins. on LOW power or until vegetables are soft. Season to taste.

Smoked Haddock Pâté

Serves: 4

Dish: 4 x 3" diameter ramekins

1. Place haddock and lemon juice in dish. Cover and cook on HIGH power for 2 mins. or until fish flakes easily (or use Sensor Fish). Remove bones and flake.
2. Blend fish with all other ingredients to form a smooth pate. Divide mixture between 4 ramekins. Smooth over top.
3. Decorate with lemon twists and parsley. (Paté can be topped with 30ml (2tbsp) of melted butter if desired).

Cream of Mushroom Soup

Serves: 4

Dish: large bowl

1. Place the butter and chopped onion in a large bowl. Cover and cook on HIGH power for 3 mins or until soft.
2. Add the stock, mushrooms and bouquet garni. Cover and cook on HIGH power for 12-14 mins. or until mushrooms are soft.
3. Remove the bouquet garni and blend until smooth. Mix the cornflour with a little of the milk, then stir in remaining milk. Add to the mushroom mixture.
4. Cover and cook on HIGH power for 5 mins. or until thickened. Season and serve with cream swirled on top.

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 SIMMERING 600ml (1pt) of boiling water with 1 sliced lemon

in a large bowl for 20 mins. Wipe out oven with a dry cloth.

Close-up of a smooth, oval-shaped object with textured surface (no visible text or symbols)

ARRANGING

Thin fillets of fish i.e. plaice, should be rolled up prior to cooking to avoid overcooking on the thinner outside edge and tail. Fish steaks should be arranged in a circle, thicker part to the outside. Cover with cling film or lid.

Simple line drawing of a bowl with a spoon and leaf (no text or symbols)

LIQUID

Fresh fish should always be sprinkled with 30ml (2tbsp) of water, lemon juice or white wine. When cooking Frozen fish, add liquid as above for even cooking. Do not sprinkle salt onto fish before cooking as this may make the fish dry.

Close-up of a textured, oval-shaped object with a dark central feature, possibly a food item or abstract form (no visible text or symbols)

NOISE

During cooking, popping sounds may be heard. This is due to moisture trapped between the flesh, particularly with oily fish such as salmon and mackerel. This can be minimised when cooking the fish if the skin and flesh is pierced several times with a cocktail stick.

STAND TIME

Fish should STAND after cooking for 2-3 mins. This can be outside the oven to enable the oven to be used for further cooking.

BOIL IN BAG FISH

Boil-in-bag fish with sauce should be cooked in 2 stages. For 150g-170g, place bag sauce side down on a plate, slash top of bag with a knife. Cook on DEFROST power for 4 mins., STAND for 2 mins. then cook on MEDIUM power for 6 mins. or until fish is well cooked through.

WHOLE FISH

If cooking 2 whole fish together, they should be arranged head to tail for even cooking.

Large whole fish must have the tail and head shielded halfway through cooking with smooth pieces of tin foil secured with cocktail sticks.

Ingredients

450g (1lb) smoked haddock 30ml (2tbsp) lemon juice 15ml (1tbsp) oil 1 large onion, sliced 600g (1¼lb) cooked jacket potatoes, sliced 40g (1½oz) butter 40g (1½oz) flour 3ml (½tsp) mustard 600ml (1pt) milk salt and pepper 100g (4oz) Red Leicester cheese 75g (3oz) wholemeal breadcrumbs

Family Fish Pie

Serves: 4

Dish: large casserole

1. Arrange fish in a shallow dish. Add lemon juice, cover and cook on HIGH power for 3 mins. (or Sensor Fish) or until it flakes easily.
2. Place onion and oil in a bowl. Cover and cook on HIGH power for 3 mins, or until the onion is soft.
3. Melt the butter on HIGH power for 30 secs. Stir in the flour and mustard and cook for a further 15 secs. Add milk and seasoning, gradually stirring to a smooth paste. Cook on HIGH power for 5 mins. or until the sauce is thick and bubbling. Stir twice during cooking. Add 75g (3oz) of grated cheese to the sauce and stir well.
4. Flake the fish and arrange in the serving dish. Add onions and place the sliced potatoes on top.
5. Pour over the cheese sauce. Sprinkle with breadcrumbs and remaining cheese.
6. Cook on MEDIUM power for 8-10 mins. or until the mixture has been completely reheated.

Ingredients

25g (1oz) butter

1 clove garlic, crushed

1 small onion, finely chopped

15ml (1tbsp) plain flour

15ml (1tbsp) curry powder

grated rind and juice of ½ lemon

300ml (½pt) hot fish stock

25g (1oz) sultanas

10ml (2tsp) tomato puree

30ml (2tbsp) sweet chutney

450g (1lb) haddock, skinned and

chopped

salt and pepper

75g (3oz) creamed coconut

Ingredients

1 green pepper, cut into chunks

350g (12oz) cod or huss, cubed

16 button mushrooms

8 cherry tomatoes

1 small can baby sweetcorn

1 small can pineapple chunks

Marinade:

½ small onion, grated

60ml (4tbsp) olive oil

60ml (4tbsp) lemon juice

2 cloves garlic, crushed

30ml (2tbsp) parsley, chopped

Ingredients

100g (4oz) broccoli

100g (4oz) cauliflower

1 medium red pepper, diced

198g (7oz) can salmon, drained

25g (1oz) butter

30ml (2tbsp) plain flour

300ml (½pt) milk

50g (2oz) grated tasty cheese

150ml (¼pt) cream (optional)

salt and pepper to taste

15g (½oz) butter

75g (3oz) fresh white breadcrumbs

15ml (1tbsp) chopped fresh parsley

pinch paprika

Ingredients

450g (1lb) smoked haddock cut into

4 portions

300ml (½pt) milk

knob of butter

Fish Curry

Serves: 4

Dish: large casserole

1. Melt the butter in the casserole dish on HIGH power for 30 secs. or until melted.

2. Stir in the garlic and onion and cook covered on HIGH power for 3 mins.

3. Stir in the flour, curry powder, lemon rind and juice and fish stock. Cover and cook on HIGH power for 3 mins. stirring halfway through the cooking time.

4. Stir in the remaining ingredients except the coconut, cover and cook on HIGH power for 3-4 mins. or until fish flakes, stirring occasionally.

5. Break up the coconut with a fork, then stir into the curry. Leave to stand for 5 mins. before serving with boiled rice.

Fish Kebabs

Serves: 4

Dish: shallow dish + wooden skewers

1. Place pieces of green pepper in a bowl with 30ml (2tbsp) of water. Cover and cook on HIGH power for 1–2 mins. or until slightly softened.

2. Prepare 8 kebabs by threading fish and vegetables alternately. Place in a shallow dish.

3. Mix together the marinade ingredients. Pour over the kebabs, cover and leave to marinade in the fridge for at least 2 hours.

4. Place the kebabs in a shallow dish. Cover and cook on HIGH power for 6½mins. or until fish is cooked. Rearrange the kebabs halfway through cooking. Fish should be white and flake easily.

Salmon and Vegetable Mornay

Serves: 4

Dish: 20 x 25cm (8" x 10") dish

1. Break broccoli and cauliflower into florets, add red pepper and 30ml (2tbsp) water. Cover and cook on HIGH power for 5 mins. or until soft. Drain.

2. Flake salmon and mix with vegetables.

3. Melt butter in jug on HIGH power for approx. 20-30 secs. Stir in flour then milk. Cook on HIGH power for 2 mins. or until mixture boils and thickens; stir halfway. Stir in cheese, cream and seasoning. Pour cheese sauce over vegetables and salmon.

4. Melt extra butter in a small bowl on HIGH power for approx. 15-20 secs. Stir in breadcrumbs, parsley and paprika. Sprinkle over vegetable mixture.

5. Cook on MEDIUM power for 7-8 mins. or until piping hot.

Poached Smoked Haddock

Serves: 4

Dish: 20 x 25cm (8" x 10") shallow dish

1. Place haddock in casserole dish and cover with milk and butter. Cover and cook on HIGH power for 5-6 mins. (or Sensor Fish). Serve on its own or with poached eggs on top.

Meat & Poultry

Guidelines

FAT

Large amounts of fat absorb microwave energy and can cause the meat next to it to overcook. Always choose joints that aren't excessively fatty.

DEFROSTED JOINTS

If the meat has previously been frozen, ensure it is properly thawed before cooking by microwave. Defrosted joints of meat must be allowed to STAND for a minimum of 30 mins. before cooking to ensure the centre is fully defrosted.

ROASTING

For basic roasts of meat place the joint onto the rack of a microwave roasting set and cover with cling film or dome lid.

If these are not available, use a large shallow dish and place meat on an upturned saucer and cover with a pierced roasting bag. A roasting bag must not be used on Sensor cooking. See page 25 for instructions. Always weigh the meat carefully, especially if frozen meat has been defrosted by microwave.

TURNING

Joints and poultry should be turned over halfway through cooking.

STANDING TIME

Meat and poultry require a minimum of 15 mins. STANDING TIME wrapped in tin foil after cooking by microwave. Roast meat is always easier to carve after STANDING and the meat will continue to cook during the STAND TIME.

SHIELDING

Large joints may need shielding with pieces of smooth aluminium foil during the cooking time to avoid overcooking. Bone tips e.g. leg of lamb, crown roast, poultry legs and wings should also be protected. Secure foil with cocktail sticks and DO NOT allow the foil to touch the walls of the oven.

Ingredients

25g (1oz) butter

2 medium onions, sliced

2 sticks celery, trimmed and chopped 100g (4oz) mushrooms, sliced 4 chicken quarters, skinned 300ml (½pt) hot chicken stock 396g (14oz) can tomatoes salt and pepper 30ml (2tbsp) cornflour

Chicken Casserole

Serves: 4

Dish: 3 litre (6pt) casserole

1. Place vegetables and butter in dish. Cover and cook on HIGH power for 2-3 mins. or until soft.
2. Place chicken on top of vegetables, cover with stock and tomatoes and add salt and pepper to taste.
3. Cover and cook on HIGH power for 5 mins. then LOW power for 30-40 mins. or until well cooked through.
4. Mix cornflour with a little water. Remove chicken from casserole, skim off excess fat and stir in cornflour paste. Cook on HIGH power for 2 mins. Serve chicken with sauce poured over.

N.B.

If diced boneless breast is used in place of the quarters, reduce 2nd cooking period to 15-20 mins. or until well cooked through.

Tip:

When cooking a casserole, place a saucer or small upturned plate over the meat to keep it submerged in the juices.

Ingredients

Sauce:

15ml (1tbsp) cornflour

15ml (1tbsp) caster sugar

15ml (1tbsp) white wine vinegar

15ml (1tbsp) orange juice

15ml (1tbsp) tomato sauce

15ml (1tbsp) sherry

juice from pineapple

seasoning to taste

450g (1lb) pork fillet, diced and

trimmed

½ green pepper, sliced

225g (8oz) can pineapple chunks,

drained (reserve juice)

Ingredients

675g (1½lb) braising steak, cubed

60ml (4tbsp) seasoned flour

2 onions, skinned and sliced

3 carrots, peeled and diced

600ml (1pt) hot beef stock

salt and pepper

396g (14oz) can of tomatoes

Dumplings:

100g (4oz) self-raising flour

50g (2oz) shredded suet

water to mix

chopped parsley (optional)

Ingredients

15ml (1tbsp) oil

1 large onion, sliced

3 cloves garlic, crushed

Spices and Flavourings:

10ml (2tsp) ground coriänder

3ml (½tsp) chilli powder, ground

cardamom, ground cloves

15ml (1tbsp) garam marsala

5ml (1tsp) ground cumin

15ml (1tbsp) ground turmeric

30ml (2tbsp) flour

15ml (1tbsp) tomato puree

450g (1lb) shoulder of lamb, cubed

juice of 1 lemon

5ml (1tsp) sugar

25g (1oz) sultanas

pinch of salt

600ml (1pt) hot lamb/chicken stock

Sweet and Sour Pork

Serves: 4

Dish: 20cm (8") casserole

1. Mix all sauce ingredients together.
2. Layer pork, pepper and pineapple in casserole, pour over sauce.
3. Cover and cook on HIGH power for 5 mins. then LOW power for 10-15 mins. or until meat is tender. Stir halfway through cooking time.

Stew and Dumplings

Serves: 4

Dish: 3 litre (6pt) casserole dish

1. Toss meat in seasoned flour. Put all ingredients into casserole dish. Stir well. Put a small plate on top of the meat to keep the meat and vegetables under the stock which helps prevent the meat from drying out.
2. Cover with a lid or cling film and cook on HIGH power for 10 mins. then SIMMER power for 60 mins. (or Sensor Casserole) or until meat is tender. Stir during cooking.
3. Toss suet into flour and mix to a dough with water. Divide mixture into 6 x 2.5cm (1") balls.
4. Remove the lid and plate from the casserole. Stir and add dumplings. Cook on HIGH power for a further 5-7 mins. uncovered, or until dumplings look dry.

Madras curry

Serves: 4

Dish: 3 litre (6pt) casserole

1. Put the oil, onion and garlic in a casserole. Cover and cook on HIGH power for 3 mins. or until onion is soft.
2. Blend in all the spices and flavourings. Heat on HIGH power for 2 mins.
3. Stir in the flour and tomato puree. Add all other ingredients including meat. Blend in the hot stock.
4. Place a plate over the meat to keep under the liquid. Cover dish and cook on HIGH power for 10 mins. then LOW power for 40 mins. or until meat is tender. Stir during cooking.
5. Serve with boiled rice and lemon or lime wedges.

Tip: Braised or stewed meat cooked in a microwave has a slightly firm texture and therefore it is essential to purchase good quality meats.

Ingredients

1 onion, diced

1 clove of garlic, crushed

1 green pepper, diced

30ml (2tbsp) oil

100g (4oz) mushrooms, sliced

225g (8oz) lean minced beef

1 glass of red wine

15ml (1tbsp) mixed herbs

100g (4oz) garlic sausage or bacon,

diced

396g (14oz) can chopped tomatoes

30ml (2tbsp) tomato puree

salt and pepper

Bolognese Sauce

Serves: 4

Dish: 1.5 litre (3pt) casserole dish

1. Mix onion, garlic, pepper and oil in a bowl. Cook on HIGH power for 2 mins. or until onion is soft.
2. Stir in all the other ingredients. Cover and cook on HIGH power for 10 mins. then MEDIUM power for 15-20 mins. (or use Sensor or Auto Weight Meat Sauce), or until vegetables are soft.

Ingredients

1 onion, diced

1 clove garlic, crushed

15ml (1tbsp) oil

397g (14oz) can chopped tomatoes

15ml (1tbsp) tomato puree

5 ml (1 tsp) mixed herbs

450g (1lb) mince

salt and pepper

Savoury Mince

Serves: 4

Dish: 1.5 litre (3pt) casserole dish

1. Place onion, garlic and oil in casserole, cover and cook on HIGH power for 2 mins. or until soft.
2. Place all other ingredients in casserole. Stir well.
3. Cover and cook on HIGH power for 10 mins. then MEDIUM power for 15-20 mins. (or use Sensor or Auto Weight Meat Sauce).

Variation:

Chilli Con Carne

Add 396g (14oz) can of red kidney beans drained, 5ml (1tsp) chilli powder, 1 diced green pepper to the ingredients above.

Ingredients

100g (4oz) creamed coconut

90ml (6tbsp) crunchy peanut butter

45ml (3tbsp) lemon juice

30ml (2tbsp) soy sauce

large pinch of chilli powder

4 chicken breast fillets, skinned

30ml (2tbsp) vegetable oil

2 garlic cloves, crushed

5ml (1tsp) ground turmeric

5ml (1tsp) five-spice powder

5ml (1tsp) coriander seeds

5ml (1tsp) cumin seeds

Chicken Satay

Serves: 4

Dish: 4-8 wooden skewers + large shallow dish

1. For the serving sauce: Crumble 50g (2oz) of creamed coconut into a large jug. Add the peanut butter, 15ml (1tbsp) of the lemon juice, 15ml (1tbsp) of the soy sauce, the chilli powder and 300ml ( 12 pt) water. Cook on HIGH power for 5-6 mins. or until the sauce boils and thickens, stirring frequently. Turn into a serving bowl.
2. Cut the chicken into small chunks and place in a bowl. Put the remaining creamed coconut, lemon juice and soy sauce into a blender or food processor. Add the remaining ingredients and blend until smooth.
3. Pour over the chicken. Cover and marinate in the fridge for 2-3 hours or overnight.
4. Thread the chicken onto wooden skewers. Place in a shallow dish, cover with any remaining marinade and cook covered on HIGH power for 7-8 mins. or until cooked, turn and baste frequently. Serve hot with the sauce for dipping.

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Pork and Potato Bake

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Chicken Roulades

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Paprika Pork Chops

Ingredients

225g (8oz) carrots, sliced

3 celery sticks, sliced

15ml (1tbsp) vegetable oil

4 boneless pork chops

15ml (1tbsp) prepared mustard

1 onion, finely chopped

25g (1oz) butter

15g (½oz) flour

300ml (½pt) milk

450g (1lb) potatoes, peeled and finely

sliced

Pork and Potato Bake

Serves: 4

Dish: 20 x 25cm (8" x 10") rectangular dish

1. Mix the carrots, celery and oil together in dish. Cover and cook on HIGH power for 4 mins. or until softening.
2. Arrange the chops in a single layer on top of the vegetables, spread mustard over evenly.
3. Make the onion sauce by cooking the onion with half the butter on HIGH power for 3-4 mins. Add the flour and stir well. Gradually add the milk and cook on HIGH power for 1 12 mins., stir and cook for a further 1-2 mins. or until thick and cooked. Pour sauce over chops. Arrange potato slices on top, cover and cook on HIGH power for 5 mins.
4. Uncover, dot with remaining butter and cook on MEDIUM power for 10 mins. or until cooked through. Brown under a hot grill if required.

Ingredients

25g (1oz) butter

1 clove garlic, crushed

75g (3oz) cheese, grated

2 spring onions, chopped

15ml (1tbsp) walnuts, chopped

salt and pepper

4 boneless chicken breasts, skinned

75g (3oz) cream crackers, crushed

5ml (1tsp) paprika

1 egg, lightly beaten

Chicken Roulades

Serves: 4

Dish: small bowl + microwave rack

1. In a small bowl cook the butter and garlic on HIGH power for 1 min. Add cheese, onions, walnuts and seasoning.
2. Using a rolling pin, pound the chicken breasts to flatten. Divide filling mixture between breasts, roll up and secure with cocktail sticks.
3. Mix crackers and paprika together. Dip chicken in egg and roll in cracker mixture to coat evenly.
4. Place seam side down on rack and cook on MEDIUM power for 12 mins. or until cooked through.

Ingredients

4 pork chops, 650g (1¼lb) weight

12 green pepper, sliced

1 celery stick, chopped

3ml (½tsp) Worcestershire sauce

30ml (2tbsp) tomato puree

pinch dried oregano

15ml (1tbsp) paprika

pinch dried basil

25g (1oz) butter

25g (1oz) cornflour

450ml (3/4pt) hot chicken stock

seasoning

30ml (2tbsp) soured cream

Paprika Pork Chops

Serves: 4

Dish: 20cm (8") square dish

1. Place the chops in the dish, cover and cook on MEDIUM power for 8-10 mins. or until cooked.
2. Place the pepper, celery, Worcestershire sauce, tomato puree, oregano, paprika and basil in a bowl, cover and cook on HIGH power for 5 mins. Stir in the butter and cornflour, stock and meat juices. Cook on HIGH power for 2 mins. Stir halfway.
3. Pour over the pork chops and cook uncovered on MEDIUM power for 3 mins. Stir in cream before serving.

Egg, Cheese & Snacks

Ingredients

100g (4oz) green lentils

15ml (1tbsp) oil

1 large onion, sliced

5ml (1tsp) grated root ginger

1 garlic clove, crushed

3ml (½tsp) turmeric

5ml (1tsp) chilli powder

10ml (2tsp) curry powder

150ml (¼pt) natural yoghurt

100g (4oz) mushrooms, sliced

2 tomatoes, peeled and chopped

300ml (½pt) hot water

50g (2oz) cashew nuts

450g (1lb) cooked basmati rice

Garnish:

hard boiled egg slices and

coriander leaves

Ingredients

100g (4oz) tasty grated cheese

100g (4oz) smoked ham, diced

1 tomato, deseeded and chopped

60ml (4tbsp) sour cream

15ml (1tbsp) mayonnaise

10ml (2tsp) wholegrain mustard

8 croissants

Ingredients

1 clove of garlic, peeled and halved

450g (1lb) potatoes, peeled and sliced

150ml (¼pt) milk

25g (1oz) butter

50g (2oz) grated red cheese

pepper to taste

Ingredients

175g (6oz) quick cook macaroni

225g (8oz) courgettes, sliced

100g (4oz) bacon, chopped

50g (2oz) butter

50g (2oz) plain flour

600ml (1pt) milk

100g (4oz) cheese, grated

5ml (1tsp) mustard

salt and pepper

Topping

30ml (2tbsp) Parmesan cheese

30ml (2tbsp) wholemeal breadcrumbs

Lentil Biryani

Serves: 4

Dish: large casserole

1. Soak the lentils in cold water for 1 hour then drain.

2. Place the oil and onion in a large bowl. Cover and cook on HIGH power for 3 mins. or until softened.

3. Add the ginger, garlic, turmeric, chilli and curry powder. Cover and cook on HIGH power for 2 mins.

4. Add the yoghurt, mushrooms, tomatoes, water and lentils. Cover and cook on HIGH power for 25-30 mins. or until the lentils are tender and the liquid has evaporated.

5. Add the lentil mixture and cashew nuts to the cooked rice and mix thoroughly. Reheat on HIGH power if necessary. Garnish and serve.

Stuffed Croissants

Serves: 4

Dish: dinner plate

1. Combine all filling ingredients in a bowl.

2. Slit the back of each croissant and fill with mixture.

3. Place on a plate and cook in 2 batches on HIGH power for 1–1½mins. or until cheese has melted.

Cheesey Gratin Potatoes

Serves: 4

Dish: 20cm (8") flan dish

1. Rub the garlic halves around the flan dish and then discard.

2. Layer the potatoes in dish, seasoning with pepper between layers.

3. Pour over milk, dot with butter and sprinkle with grated cheese. Cook on MEDIUM power for 14 mins. or until potatoes are cooked through.

Macaroni Cheese with Courgettes and Bacon

Serves: 4

Dish: 20cm (8") casserole

1. Cook macaroni in 450ml (%pt) boiling water on HIGH power for 6–8 mins. or until soft. Drain.

2. Place courgettes and bacon in a bowl. Cover and cook on HIGH power for 3–4 mins. or until soft. Drain.

3. Place the butter in a large jug. Cook on HIGH power for 30-40 secs. Stir in the flour and cook for 30 secs. on HIGH power. Gradually add milk, stir well and cook on HIGH power for 4-5 mins. or until the sauce is thick and bubbling. Stir frequently.

4. Add mustard and cheese. Mix in the macaroni, courgettes and bacon. Pour into a casserole dish, sprinkle over the topping and cook on HIGH power for 2 mins. or until the cheese has melted.

Ingredients

225g (8oz) shortcrust pastry

1 medium onion, chopped

15ml (1tbsp) oil

6 streaky bacon rashers, or

100g (4oz) ham cut into strips

2 eggs

150ml (1/4pt) single cream

salt and pepper to taste

50g (2oz) cheddar cheese, grated

Quiche Lorraine

Serves: 4

Dish: 20cm (8") flan dish

1. Roll out the pastry and use to line the flan dish. Prick base of pastry with a fork, chill for 15 mins. Line base of pastry with kitchen towel and cook on HIGH power for 4-4½ mins. or until pastry is starting to dry.
2. Place the onion and oil in a small dish. Cover and cook on HIGH power for 2 mins. or until onion is soft. Drain onion and place in bottom of flan case.
3. Place bacon on a microwave rack and cook on HIGH power for 4 mins. or until starting to crisp. Cool and cut into bite-sized pieces. Place in flan case.
4. Beat the eggs, cream, salt and pepper and pour over the bacon. Sprinkle with cheese and cook uncovered on LOW power for 10-12 mins. or until just set.

Ingredients

8 field mushrooms, approx. 150g

(5oz) total weight

50g (2oz) butter

60ml (4tbsp) chopped mixed herbs

1 garlic clove, crushed

seasoning

Garlic Mushrooms with Herbs

Serves: 4

Dish: large flan dish

1. Arrange the mushrooms in a large flan dish. Dot with the butter and sprinkle with the herbs and garlic.
2. Cover and cook on HIGH power for 3-4 mins. or until mushrooms are just tender. Season and serve.

Ingredients

1 small onion, finely chopped

15g (½oz) butter

298g can creamed corn

4 slices salami, chopped

50g (2oz) cheddar cheese, grated

15ml (1tbsp) fresh chopped parsley

4 muffins, cut in half

Garnish:

paprika

Savoury Muffins

Serves: 4

Dish: small bowl

1. Cook onion in butter in a small bowl on HIGH power for 2-2½ mins. or until soft.
2. Add creamed corn, salami, cheese and parsley. Cook on HIGH power for 45 secs.-1 min until cheese starts to melt.
3. Toast both sides of muffins under a preheated grill. Top cut sides with salami mixture and sprinkle with paprika.

Ingredients

2 onions, finely chopped

50g (2oz) butter or margarine

225g (8oz) long grain rice

600ml (1pt) hot chicken stock

800g (1½lb) tin tomatoes

100g (4oz) mature cheddar cheese,

grated

25g (1oz) Parmesan cheese, grated

salt and pepper

1 bunch chives, chopped

Cheesey Risotto

Serves: 4

Dish: large casserole

1. Place the onions and butter in a large casserole. Cover and cook on HIGH power for 3 mins. or until softened.
2. Stir in the rice, cover and cook on HIGH power for 1 min.
3. Add the hot stock and tomatoes, cover and cook on HIGH power for 5 mins. and then MEDIUM power for 15 mins. or until the rice is cooked. Stir halfway during cooking.
4. Season and stir in 75g (3oz) cheese. Cover and leave to stand for 5 mins. (for the rice to absorb any excess stock).
5. Serve the Risotto sprinkled with remaining cheese and chives.

Cereals, Pasta, Rice & Beans

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Tacos

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Spicy Bean Goulash

DISH SIZE

Always use a large heatproof bowl or casserole dish to cook beans, pasta and rice. A 3 litre (6pt) dish is ideal.

RICE - MEASUREMENT

Measure rice and liquid by volume, use twice the volume of liquid to rice. 250g (9oz) of uncooked rice serves 2-3 people.

WATER

Use boiling water for cooking to minimise the cooking time.

BEANS & PULSES

Beans and pulses should be pre-soaked. Cover them with boiling water, cover with a lid and leave to stand overnight. Rinse with fresh water and drain. Lentils do not require pre-soaking.

COVERING

Always cook rice, pasta, cereals and beans covered with either cling film or a lid.

RED KIDNEY BEANS

These MUST BOIL for at least 12 mins. to destroy potentially toxic enzymes.

Ingredients

225g (8oz) mixed dried pasta

i.e. tagliatelle, twists, shells

1½ litre (3pt) boiling water

15ml (1tbsp) oil

3ml (½tsp) salt

25g (1oz) butter

100g (4oz) mushrooms, peeled and

sliced

198g (7oz) can tuna, drained

Sauce:

40g (1½oz) butter

40g (1½oz) flour

600ml (1pt) milk

30ml (2tbsp) Dry Vermouth (Optional)

Salt & pepper

100g (4oz) prawns to garnish

Tuna Pasta

Serves: 4

Dish: 3 litre (6pt) casserole dish

1. Cook pasta in water with oil and salt covered on HIGH power for 10-12 mins. (or Sensor Pasta) or until soft. Leave to stand for 2-3 mins. Drain.
2. Melt butter in small dish on HIGH power for approx. 45 secs. Add mushrooms and cook on HIGH power for 3–4 mins. or until soft.
3. To make sauce, melt butter on HIGH power for 30-40 secs. Stir in flour to make a roux. Gradually whisk in milk until well combined. Cook on HIGH power for 3-5 mins. or until smooth and glossy. Stir halfway through cooking. Add Vermouth and season.
4. Combine pasta, tuna and mushrooms in dish. Pour sauce over and stir to mix thoroughly. Garnish with prawns.

Ingredients

12 Taco shells

- 100g (4oz) cheese, grated

½ lettuce, shredded

1 quantity Chilli Con Carne

(see page 46)

2 tomatoes, finely sliced

Tacos

Serves: 4

Dish: medium casserole and serving platter

1. Prepare Chilli Con Carne according to recipe instructions.
2. Stand shells on plate. Heat on HIGH power for 40-60 secs. to warm through.
3. Divide shredded lettuce between Taco shells. Fill with hot Chilli mixture. Top with sliced tomato and sprinkle with grated cheese. Serve immediately.

Ingredients

175g (6oz) easycook brown rice
450ml (3pt) hot chicken stock
450g (1lb) smoked haddock
30ml (2tbsp) lemon juice
1 medium onion, chopped
15ml (1tbsp) oil
150ml (4pt) sour cream
15ml (1tbsp) curry paste
100g (4oz) frozen peas
30ml (2tbsp) parsley, chopped
2 hardboiled eggs, chopped

Kedgeree

Serves: 4

Dish: large casserole

1. Place the rice and chicken stock in casserole, cover and cook on HIGH power for 15-17 mins. or until tender.
2. Place the fish in a shallow dish, sprinkle with lemon juice, cover and cook on HIGH power for 5-6 mins. or until cooked. Skin and flake. (Or use Sensor or Auto Weight Fish.)
3. Place onion and oil in a small dish, cover and cook on HIGH power for 3-4 mins. or until softened.
4. Combine sour cream with curry paste. Mix into rice then stir in flaked fish, onion, peas, parsley, eggs and seasoning. Cover and cook on HIGH power for 5 mins. or until piping hot.

Ingredients

1 large onion, sliced 225g (8oz) courgettes, thickly sliced 225g (8oz) green beans, chopped 225g (8oz) carrots, thickly sliced 1 small cauliflower, broken into florets 396g (14oz) can chick peas, drained 5ml (1tsp) turmeric 3ml (½tsp) cinnamon salt 1 clove garlic, crushed 300ml (½pt) hot vegetable stock 350g (12oz) couscous

Vegetable Couscous

Serves: 4

Dish: large casserole

1. Place all the vegetables in a large casserole with the spices, salt, garlic and chick peas. Add the hot vegetable stock. Cover and cook on HIGH power for 16-18 mins. or until the vegetables are tender.
2. Pour 450ml (%pt) of boiling water over the couscous. Allow to stand for 10 mins. Cover and cook on MEDIUM power for 5 mins. or until warm and fluffed. Separate the grains with a fork and serve with the vegetables.

Ingredients

100g (4oz) black-eye beans, soaked overnight 100g (4oz) adzuki beans, soaked overnight 15ml (1tbsp) vegetable oil 1 garlic clove, crushed 1 yellow pepper, chopped 10ml (2tsp) caraway seeds, lightly crushed 15ml (1tbsp) paprika 397g (14oz) can chopped tomatoes 75g (6oz) mushrooms, thickly sliced 60ml (4tbsp) natural yoghurt salt and pepper Garnish: fresh parsley, chopped

Spicy Bean Goulash

Serves: 4-6

Dish: large casserole

1. Drain the beans, rinse well and place in a large bowl. Add 600ml (1pt) boiling water. Cover and cook on HIGH power for 15 mins. then LOW power for 30 mins. or until tender.
2. Place the oil, garlic, yellow pepper, caraway seeds and paprika in a large casserole. Cover and cook on HIGH power for 2 mins. or until softened.
3. Add drained, rinsed beans, tomatoes and mushrooms. Cover and cook on HIGH power for 8-10 mins. or until piping hot and the mushrooms are soft. Stir once during cooking.
4. Stir in 30ml (2tbsp) yoghurt and season to taste. Drizzle remaining yoghurt on top and sprinkle with parsley.

Sauces

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 (½tsp) each of basil, oregano and

ground bay leaves

150ml (¼pt) red wine or vegetable

stock

salt and pepper

Tomato Sauce

Dish: large casserole

1. Place onion, celery, carrot and butter in casserole, cover and cook on HIGH power for 4-5 mins. or until soft. Add the garlic, tomatoes, herbs and wine or stock.
2. Re-cover and cook on MEDIUM power for 10-15 mins, stirring twice. Liquidise then press through a sieve for a smooth sauce.

Ingredients

30g (1oz) butter

30g (1oz) flour

600ml (1pt) milk

White Pouring Sauce

Dish: 1 litre (2pt) jug

1. Melt butter in jug on HIGH power for 20-40 secs.
2. Stir in the flour to make a roux.
3. Add the milk gradually stirring continuously until well combined.
4. Cook for 2 mins. on HIGH power. Stir and cook for a further 3 mins. Sauce should be smooth and glossy and coat the back of a spoon.

Ingredients

2 Mars bars 60ml (4tbsp) milk

Mars Bar Sauce

Dish: 1 litre (2pt) jug

1. Cut each bar into four. Place in jug with the milk.
2. Cook on HIGH power for 2-3 mins. or until melted, stirring twice. Serve hot over ice-cream or sponge pudding.

Ingredients

30ml (2tbsp) custard powder

15ml (1tbsp) sugar

600ml (1pt) cold milk

Custard

Dish: 1 litre (2pt) jug

1. Mix together the custard powder, sugar and a little milk to form a smooth paste.
2. Blend in the remaining milk, whisking well.
3. Cook on HIGH power for 4-6 mins. Whisk well halfway through cooking time and again at the end.

Ingredients

meat or poultry dripping with sediment

30ml (2tbsp) flour

300ml (½pt) stock

salt and pepper

Gravy

Dish: 1 litre (2pt) jug

1. Scrape dripping and sediment from roasting dish into the jug.
2. Stir flour into dripping.
3. Gradually blend in stock.
4. Cook on HIGH power for 2-3 mins. stirring halfway through. Season and serve.

Vegetables

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• 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 are different.

Top-down view of a circular container with a central dish containing various food items (no visible text or labels)

• Always cook vegetables in a dish that is a suitable size. Use flat dishes not basins. Always cover with cling film or a lid.

Abstract black-and-white circular pattern with no discernible text or symbols

• Cabbage should be shredded and cooked by power and time.
• Fresh vegetables require 90ml (6tbsp) of water. For each extra 450g (1lb) add an extra 90ml (6tbsp) of water and stir halfway.

Black-and-white sketch of a tree with rounded canopy and scattered leaves (no text or symbols)

- Certain vegetables i.e. broccoli and asparagus, should be arranged so that the tips are in the centre of the dish, as these require less cooking.

Black-and-white illustration of a bowl of dumplings with a shadowy figure beside it (no text or symbols)

• If cooking potatoes with other vegetables, only cook with other ROOT vegetables.
• Never add salt to vegetables before microwaving. Remember the flavour of microwaved vegetables is much better than boiled.

Abstract circular pattern with radial symmetry and central star-like motif (no text or symbols)

- Whole cauliflower should be cooked upside down on MEDIUM power for 10 mins. approx. with 90ml (6tbsp) water. Always cover with cling film or a lid.

Ingredients

2 medium aubergines, diced salt

2 cloves of garlic, chopped pinch cayenne pepper

10ml (2tsp) ground coriander 5ml (1tsp) ground cumin 5ml (1tsp) turmeric 15ml (1tbsp) oil

2.5cm (1") root ginger, peeled & sliced

1 small cauliflower, divided into florets 2 medium potatoes, diced 100g (4oz) green beans, sliced

1 fresh chilli, deseeded and sliced 150ml (4pt) vegetable stock 97g (14oz) can chopped tomatoes 100g (4oz) cashew nuts

Vegetable Curry

Serves: 4

Dish: 3 litre (6pt) casserole

1. Sprinkle the aubergine liberally with salt in a colander. Stand for 30 mins. to remove bitter juices. Rinse well under cold water and drain.
2. Combine oil, garlic, and spices in casserole, cover and cook on HIGH power for 2 mins.
3. Add all other ingredients to casserole, except cashews. Cover and cook on HIGH power for 5 mins. then SIMMER power for 20-30 mins. or until vegetables are soft. Stir occasionally.
4. Sprinkle with cashews and serve with boiled rice.

N.B. This recipe is best cooked in advance, chilled and then reheated to allow the flavours to develop.

Ingredients

1 large onion, chopped 25g (1oz) butter 1 clove of garlic, crushed 225g (8oz) each of diced carrots, diced leeks, diced courgettes 1 green pepper, chopped 150ml (%pt) hot vegetable stock salt and pepper to taste 300ml (%pt) prepared tomato sauce 175g (6oz) pre-cooked lasagne 225g (8oz) Mozzarella cheese

Vegetable Lasagne

Serves: 4-6

Dish: large shallow rectangular dish

1. Place onion, butter and garlic in a casserole dish, cover and cook on HIGH power for 3 mins. Add vegetables and stock, re-cover and cook on HIGH power for 8-10 mins. or until vegetables are soft. Season to taste.
2. Cover base of dish with a thin layer of tomato sauce, then a layer of lasagne on top followed by a layer of vegetable mixture. Thinly slice 175g (6oz) of the cheese and layer on top of vegetables. Continue layering until ingredients are all used ending with a tomato sauce layer.
3. Grate remaining cheese and arrange over top in 3 diagonal bands. Cook on HIGH power for 20 mins. or until piping hot. Brown under a preheated grill if desired.

Ingredients

450g (1lb) leeks, sliced thinly
450g (1lb) potatoes, sliced thinly
150g (5oz) blue cheese
225g (8oz) Greek yoghurt
75ml (5tbsp) double cream
50g (2oz) brown breadcrumbs
salt and pepper

Blue Cheese & Leek Gratin

Serves: 4

Dish: 26cm (10") flan dish

1. Place the vegetables in a large bowl. Add 90ml (6tbsp) of water, cover and cook on HIGH power for 10-12 mins. or until the vegetables are softened.
2. Crumble or finely chop the cheese into a bowl and gradually blend in the yoghurt and the double cream.
3. Drain the vegetables and arrange in a flan dish. Season and pour over the blue cheese cream mixture.
4. Sprinkle with breadcrumbs, cover and cook for 6-7 mins. on HIGH power or until piping hot.

Ingredients

1 medium onion, chopped 10ml (2tsp) vegetable oil
2 medium courgettes, sliced thickly
2 medium carrots, peeled and thinly sliced
1 small cauliflower, cut into florets 100g (4oz) dried apricots, halved
2 garlic cloves, crushed 425g (15oz) can chick peas, drained 3ml (½tsp) ground turmeric
5ml (1tsp) paprika 3ml (½tsp) ground coriander 3ml (¾tsp) ground cumin
2.5cm (1") fresh root ginger, chopped 450ml (¾pt) hot vegetable stock

Vegetable & Chick Pea Casserole

Serves: 4

Dish: large casserole dish

1. Place the onion and oil in a large casserole dish. Cover and cook on HIGH power for 3 mins. or until starting to soften.
2. Add the prepared vegetables, apricots, garlic, chick peas and stir in the spices and stock.
3. Cover and cook on HIGH power for 15-20 mins. or until vegetables are soft. Stir two or three times during cooking. Season to taste and serve with couscous or rice.

Ingredients

1 aubergine, sliced 5ml (1tsp) salt 1 courgette, sliced 1 onion, sliced 1 green pepper, trimmed and sliced 1 clove of garlic, peeled and crushed 396g (14oz) can of tomatoes 30ml (2tbsp) olive oil salt and pepper to taste

Ratatouille

Serves: 4

Dish: 20cm (8") casserole

1. In a colander sprinkle aubergine slices with salt and leave for 30 mins. to remove bitter juices. Rinse with cold water.
2. Combine all ingredients in a casserole. Cover and cook on HIGH power for 15 mins. (use Sensor or Auto Weight Meat Sauce) or until vegetables are soft. Stir halfway through cooking time.

Desserts

STEWED/POACHED FRUIT

• Peel and slice or chop the fruit according to personal preference.
  • After cooling, stewed fruit can be used as a base for crumbles or pies.
• Use a flat based dish (not pudding basin) and only half fill with fruit to avoid boiling over.

• Always cover the fruit with pierced cling film or a lid.
- For cooking times see page 36.

MILK PUDDINGS

• Always cook on SIMMER power to avoid puddings boiling over.
• Always use a very large container and cover tightly.
• Always stir halfway through cooking time.
- Add a knob of butter to rice puddings to prevent a skin from forming.

Ingredients

100g (4oz) butter or margarine 225g (8oz) ginger biscuits, crushed 225g (8oz) full fat soft cheese 150ml (¼pt) soured cream 3 bananas 30ml (2tbsp) clear honey 2½tsp gelatine 60ml (4tbsp) lemon juice

Banana Cheesecake

Serves: 6-8

Dish: 20cm (8") loose based cake tin

1. Melt butter on HIGH power for 1-2 mins. Stir in crushed biscuits and press into container.
2. Blend cheese and cream together. Peel and mash the bananas, beat into the cheese mixture with the honey.
3. Sprinkle the gelatine over the lemon juice in a small bowl. Cook on HIGH power for 30-40 secs. or until the gelatine has dissolved.
4. Stir into the cheese mixture, spoon onto the biscuit base and chill until set.

Ingredients

1 whole orange

1 orange, juice and grated rind of 175g (6oz) self-raising flour, sifted 100g (4oz) soft margarine 100g (4oz) caster sugar 2 eggs, beaten 100g (4oz) chocolate drops

Orange & Chocolate Drop Pudding

Serves: 4

Dish: 1.2 litre (2 pt) pudding basin

1. Cut one orange into slices and arrange around the sides of the basin.
2. Mix flour, margarine, sugar, grated rind and orange juice and eggs and beat well until thoroughly mixed. Stir in chocolate drops. Spoon mixture into pudding basin and cook on HIGH power for 5–5½ mins. or until just set.

Ingredients

15 ml (1tbsp) golden or maple syrup 15ml (1tbsp) black treacle 25g (1oz) butter 25g (1oz) pecan nuts 100g (4oz) butter 100g (4oz) caster sugar 2 eggs, beaten 75g (3oz) Self Raising flour

Sticky Toffee Puddings

Serves: 5

Dish: 5 individual ramekins or plastic basins

1. Place the syrup, treacle and (25g) butter in a bowl and cook on HIGH power for 1 min. or until melted.
2. Divide the syrup between the basins.
3. Process the pecan nuts finely and mix with the sieved flour.
4. Cream the remaining butter with the sugar. Gradually add the beaten eggs. Fold in the flour mixture.
5. Arrange the basins around the edge of the turntable and cook on HIGH power for 3 mins. or until firm in the centre. Allow to stand for 5 mins. before turning out.

Ingredients

Pudding:

75g (3oz) plain chocolate

30ml (2tbsp) milk

175g (6oz) margarine

175g (6oz) light muscovado sugar

2 egg

175g (6oz) fresh white breadcrumbs

30ml (2tbsp) cocoa powder

Sauce:

225g (8oz) vanilla flavoured toffees

150ml (¼pt) milk

15ml (¼oz) butter

Chocolate Saucy Pudding with toffee sauce

Dish: 1.2 litre (2pt) pudding basin

1. Line the base of the 1.2 litre (2pt) pudding basin with a circle of greaseproof paper.
2. Melt the chocolate with the milk on HIGH power for 1 min. - mix until smooth.
3. Mix the margarine and sugar together, add the cooled chocolate and eggs.
4. Add the breadcrumbs and cocoa powder and mix well. Fill the basin with the mixture and cook on HIGH power for 6–7 mins. or until cooked. Leave to stand for 5 mins. before turning out.
5. Meanwhile, prepare the sauce by combining all ingredients in a large jug and cooking on HIGH power for 2–3 mins. or until smooth. Stir vigorously and pour over the pudding.

Ingredients

450g (1lb) apples, peeled, cored and

sliced

15ml (1tbsp) caster sugar

juice of half a lemon

100g (4oz) caster sugar

100g (4oz) margarine

2 eggs, beaten

100g (4oz) self-raising flour

15ml (1tbsp) milk

Eve's Pudding

Serves: 4

Dish: shallow 22cm (9") casserole

1. Place apple slices in dish, sprinkle over sugar and lemon juice. Cover and cook on HIGH power for 2 mins. Drain apples and put in the base of the dish.
2. Cream together the sugar and margarine until light and fluffy. Add the eggs and finally fold in the flour. Mix to a stiff consistency with the milk.
3. Spread the mixture over the apples. Smooth the top with a spoon and cook on MEDIUM power for 8-10 mins. or until just cooked in the centre. Stand for 5 mins.

Variation:

Pineapple Upside-Down Pudding

Sprinkle base of dish with 15ml (1tbsp) of brown sugar and arrange a can of drained pineapple slices on top. Place one glacé cherry in the centre of each ring and top with sponge mixture as above. Cook on MEDIUM power for 6-7 mins.or until just cooked in the centre.

Ingredients

1 cooking apple, peeled and grated

1 carrot, peeled and grated

1 orange, juice and grated rind

400g (14oz) mixed dried fruit

45ml (3tbsp) brandy

15ml (1tbsp) black treacle

50g (2oz) self-raising flour

pinch of salt

15ml (1tbsp) cocoa

5ml (1tsp) mixed spice

3ml (½tsp) nutmeg

100g (4oz) shredded suet

150g (5oz) fresh breadcrumbs

50g (2oz) mixed peel

50g (2oz) flaked almonds

2 eggs, beaten

Christmas Pudding

Serves: 6-8

Dish: 1.3 litre (2½pt) pudding basin lightly greased

1. Place apple and carrot in a large bowl. Cover and cook on HIGH power for 5 mins. Beat well to make a thick puree.
2. Stir in juice, rind and mixed fruit. Cook on HIGH power for 2 mins. Stir in brandy and treacle. Stand for 5 mins. Beat in rest of ingredients.
3. Press into the pudding basin. Cover with greaseproof paper and cook on HIGH power for 4 mins. Stand for 5 mins. Cook on HIGH power for another 2 mins. or until just firm.

N.B. One of the advantages of using your microwave to make this traditional pudding is that it can be made the week before Christmas and stored in a cool dry place. DO NOT attempt to make the pudding in advance, since the flavour will not improve with keeping, unlike a traditionally steamed pudding.

Cakes & Slices

Guidelines

SHAPE

Cakes to be microwaved are best cooked in round dishes, and lined with greaseproof paper rather than greased. NEVER grease and flour a dish used to cook a microwave cake, as a hard crust will form on the outside.

DISH SHAPE

Ring moulds are ideal for baking cakes in, especially dense cakes as they help prevent the outside edge of the cake overcooking before the dense centre is cooked through. Square cakes cooked by microwave are generally not as successful, as the corners will need shielding to prevent overcooking.

KEEPING QUALITY

Light sponge type cakes cook very quickly by microwave and so should be cooked as required, since their keeping quality is not as long as those baked traditionally.

CONSISTENCY

Generally cakes to be cooked by microwave should have a softer consistency than those baked traditionally. As a general rule add 15-30ml (1-2tbsp) of milk or water to the mixture.

COVERING

Just as you wouldn't cover a cake baked in a traditional oven, NEVER cover your cakes cooked by microwave.

POWER LEVELS

Always use the correct power level stated in the recipes following. As a general rule, the denser the cake, the lower the power level required.

PACKET CAKES

Do not line containers with cling film. Follow manufacturer's instructions for time. REMEMBER your oven is 800W (IEC) on HIGH power.

DISH SIZE

Always use the exact dish size stated in the following recipes, otherwise cooking times will be affected.

MIXING/BEATING

Cakes cooked by microwave need to be well mixed, but not over beaten. Generally it is unnecessary to cream butter and sugar or beat eggs in an electric mixer or food processor. Do not attempt to cook whisked/fatless sponges, or any cakes containing whisked egg white.

EGGS

The following recipes have been tested using MEDIUM sized eggs. Using a different size of egg may affect cooking times.

ADAPTING YOUR OWN RECIPES

Look for a similar recipe in the following pages of this book to give you a guideline on power levels, timing and method.

Ingredients

100g (4oz) self-raising flour 100g (4oz) soft margarine 100g (4oz) caster sugar 2 eggs 30ml (2tbsp) milk

Sponge Cake

Dish: 18cm (7") souffle dish, base lined with greaseproof paper

1. Combine all ingredients together in a large bowl. Mix well until smooth. Tip into prepared dish and smooth the top.
2. Cook on MEDIUM power for 5½-6 mins. Cool for 10 mins. before turning out onto a rack. The cake is cooked when it has just dried on the top.

Variations:

Orange: Add grated rind of 1 orange and substitute 30ml (2tbsp) orange juice for the milk.

Coffee: Substitute 15ml (1tbsp) instant coffee dissolved in 30ml (2tbsp) of boiling water for the milk.

Chocolate: Use 75g (3oz) flour and 25g (1oz) cocoa instead of 100g (4oz) flour.

Ingredients

Shortbread:

100g (4oz) margarine

50g (2oz) caster sugar

175g (6oz) plain flour

Caramel:

100g (4oz) soft margarine

75g (3oz) caster sugar

30ml (2tbsp) golden syrup

175g (6oz) condensed milk

Topping:

100g (4oz) plain chocolate, broken

into pieces

Millionaire's Shortbread

Makes: 10-12

Dish: 20cm (8") square dish, lined with greaseproof paper

1. Cream together the margarine and sugar and mix in the flour. Bring together to form a dough.
2. Press dough into the prepared dish, prick well and cook on HIGH power for 2-3 mins. Cool in dish.
3. Combine the caramel ingredients in a large bowl and heat on HIGH power for 5-7 mins. stirring every minute. Take care as mixture is VERY hot. The caramel should have a rich golden colour.
4. Pour the caramel over the cool shortbread. Leave to set.
5. Melt the chocolate on MEDIUM power for 1-2 mins. and pour over the set caramel. Cool in the fridge. When the chocolate has set, remove from the dish and with a very sharp knife, divide the shortbread into 10-12 pieces.

Ingredients

2 eggs, beaten

150ml (¾pt) vegetable or corn oil

150g (5oz) self-raising wholemeal flour

100g (4oz) soft light brown sugar

10ml (2tsp) cinnamon

75g (3oz) raisins

100g (4oz) carrots, grated

Icing:

50g (2oz) cream cheese

50g (2oz) butter

100g (4oz) icing sugar

10ml (2tsp) lemon juice

50g (2oz) walnuts, chopped

Carrot Cake

Dish: 25cm (10") Pyrex® ring mould, base lined with greaseproof paper

1. Mix eggs and oil together.
2. Combine flour, sugar, cinnamon, raisins and carrots in a mixing bowl. Pour egg mixture into flour and stir until well combined.
3. Pour into ring mould and cook on MEDIUM power for 7-8 mins. or until firm. Stand for 10 mins. before turning out.
4. Beat cream cheese and butter until smooth. Gradually beat in icing sugar and lemon juice. Spread over sides and top of cake and sprinkle with walnuts.

Ingredients

100g (4oz) butter or margarine

50g (2oz) light brown sugar

30ml (2tbsp) golden syrup

225g (8oz) rolled oats

1 large cooking apple, peeled, cored

and thinly sliced

5ml (1tsp) ground cinnamon

Apple & Oat Layer

Makes: 8 slices

Dish: 20cm (8") ceramic flan dish

1. Place the butter, sugar and syrup in a bowl. Cook on HIGH power for 1-2 mins. or until melted. Stir in the rolled oats.
2. Spread half the oat mixture into the dish. Arrange the apples over the top in overlapping rows and sprinkle with cinnamon.
3. Sprinkle the remaining oat mixture over the apples and gently press down.
4. Cook on MEDIUM power for 8-10 mins. or until the mixture is firm.
5. Cut into slices while hot then allow to cool in the dish.

Ingredients

100g (4oz) butter or margarine 100g (4oz) golden syrup 100g (4oz) black treacle 75g (3oz) soft brown sugar 100g (4oz) self-raising flour 00g (4oz) plain wholemeal flour 5ml (1tsp) mixed spice 30ml (2tbsp) ground ginger 5ml (1tsp) bicarbonate of soda pinch salt 150ml (4pt) milk 2 eggs, beaten

Ginger Cake

Dish: 20cm (8") base lined with greaseproof

1. Place butter, syrup, treacle and sugar in a bowl and heat on HIGH power for 1-2 mins. or until fat has melted.
2. Place flours, spices, bicarbonate and salt in a large bowl. Stir in treacle mixture and mix well. Stir in milk and eggs and beat until smooth.
3. Pour into cake dish and cook on MEDIUM power for 10-12 mins. or until set around edges. The cake will appear slightly wet in centre, but will continue cooking as it cools.

Ingredients

2 eggs

100g (4oz) soft dark brown sugar 30ml (2tbsp) black treacle 60ml (4tbsp) vegetable oil 175g (6oz) self-raising flour 3ml (½tsp) baking powder 5ml (1tsp) mixed spice pinch of salt 90ml (6tbsp) milk 700g (1½lb) mixed dried fruit 0g (2oz) glacé cherries, quartered 100g (4oz) mixed chopped nuts 30ml (2tbsp) brandy

Christmas Cake

Dish: 20cm (8") souffle dish, base lined with greaseproof paper

1. Beat the eggs, sugar, treacle and oil together in a large bowl.
2. Sieve the dry ingredients together then stir into the mixture with the milk. Stir in the fruit, nuts and brandy.
3. Spoon the mixture into the cake dish and level the top.
4. Cook on SIMMER power for 20 mins. Cut a circle of tin foil 20cm (8") in diameter and cut out a 10cm (4") circle from the centre, leaving a ring approx. 5cm (2") wide. Remove cake from oven and place foil ring on top, securing with cocktail sticks. Cook for a further 25-35 mins. on SIMMER power or until just dried in the centre.

N.B. The foil circle will prevent the outside edge of the cake overcooking, before the dense centre is cooked through.

Ingredients

75g (3oz) butter/margarine 30ml (2tbsp) golden syrup 75g (3oz) light brown sugar 150g (5oz) porridge oats 50g (2oz) raisins 50g (2oz) cherries

Chewy Flapjacks

Dish: 20cm (8") round dish

1. Place butter, syrup and sugar in a bowl and cook on HIGH power for 1-2 mins. or until melted.
2. Stir in the oats, raisins and cherries. Press into dish. Cook on HIGH power for 3-4 mins. or until the centre is bubbling. Allow to cool slightly then cut into pieces.

Ingredients

100g (4oz) plain chocolate 100g (4oz) butter 100g (4oz) soft dark brown sugar 100g (4oz) self-raising flour 10ml (2tsp) cocoa powder pinch salt 2 eggs, beaten 3ml (½tsp) vanilla essence 100g (4oz) walnuts, chopped

Boston Brownies

Dish: 20cm (8") square dish lined with greaseproof

1. Place chocolate and butter in a bowl and cook on HIGH power for 1 min. or until chocolate has melted.
2. Stir in all other ingredients and beat well.
3. Pour into dish and cook on MEDIUM power for 6 mins. or until just slightly sticky. Allow to cool and then cut into squares.

Cooking for One

Ingredients

1 chicken joint 250g (9oz)

Sweet & Sour Sauce:

15ml (1tbsp) oil

1 small carrot cut into matchsticks

1 spring onion, thinly sliced

small green pepper, cut into strips

225g (8oz) can pineapple chunks,

drained – reserve juice

10ml (2tsp) soft brown sugar

5ml (1tsp) comflour

pinch garlic salt

5ml (1tsp) cider vinegar

10ml (2tsp) soy sauce

5ml (1tsp) tomato ketchup

Chicken with Sweet & Sour Sauce

Dish: small casserole

1. Place chicken in dish, cover and cook on MEDIUM power for 7 mins. or until juices run clear.
2. Place oil, carrot, onion and green pepper in a bowl. Cover and cook on HIGH power for 2 mins. or until vegetables are tender.
3. Mix half the reserved juice with the remaining ingredients except pineapple. Cover and cook on HIGH power for 1½ mins. or until clear and thickened. Stir halfway.
4. Add the sauce to the vegetables. Stir in the pineapple. Mix well.
5. Cook on HIGH power for 1 min. or until heated through. Spoon over cooked chicken. Reheat for 1-2 mins. on HIGH power.

Ingredients

Filling:

15g (½oz) butter

½ onion, finely chopped

1 clove garlic, crushed

100g (4oz) frozen chopped spinach,

defrosted

50g (2oz) full fat soft cheese with

garlic and herbs

salt and pepper to taste

4 lasagne sheets

15ml (1tbsp) oil

300ml (½pt) Pasatta

25g (1oz) cheese, grated

Spinach and Herby Cheese Lasagne

Dish: 15cm (6") square dish

1. Place the butter, onion and garlic in a bowl. Cover and cook on HIGH for 2 mins, or until onion is soft.
2. Drain the spinach thoroughly, squeezing out as much liquid as possible, then add to the onion. Add the soft cheese and seasoning.
3. Place the lasagne in a large bowl with 450ml (3/4pt) boiling water and 15ml (1tbsp) of oil. Cook covered on HIGH power for 4-5 mins or until soft.
4. Pour half the Pasatta into the dish. Cover with two sheets of lasagne, spoon over the filling. Cover with remaining lasagne sheets and finally pour over remaining Pasatta.
5. Sprinkle with grated cheese and cook covered on HIGH power for 3-4 mins. or until piping hot. Serve with a crisp green salad.

Ingredients

10ml (2tsp) chopped parsley

25g (1oz) brown breadcrumbs

25g (1oz) grated red cheese

3ml (½tsp) tomato puree

30ml (2tbsp) milk

3ml (½tsp) lemon juice

salt and pepper

2 plaice fillets

15g (½oz) butter

Cheese Filled Plaice Fillets

Dish: small shallow dish

1. Mix together parsley, breadcrumbs and cheese in a bowl. Season.
2. Mix tomato puree with 15ml (1tbsp) milk. Add to filling with lemon juice. Mix well.
3. Season fish fillets. Divide filling between them.
4. Roll up and arrange close together in a small shallow dish.
5. Pour over remaining milk. Dot with butter, cover and cook on HIGH power for 1-2 mins. or until fish is tender.

Preserves

Guidelines

Making jams, marmalades and chutneys by microwave is much quicker and cleaner than using a large pan on the hob. One of the main advantages is that preserves can be made in small batches, using fresh or frozen fruit exactly when it suits you. 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 Pyrex® bowl. DO NOT attempt to use jam pans or saucepans in your microwave.

COVERING

Do not cover preserves whilst cooking.

STERILIZING JARS

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 USE YOUR MICROWAVE TO STERILIZE BABIES' BOTTLES

DO NOT SEAL PRESERVING JARS IN YOUR MICROWAVE.

STIRRING

Keep a wooden spoon handy for stirring the jams/preserves, but DO NOT leave the spoon in the oven whilst cooking.

DO NOT LEAVE JAMS UNATTENDED DURING COOKING BECAUSE OF THE HIGH SUGAR CONTENT.

SETTING POINT

To determine whether setting point is reached, place a couple of drops of jam or marmalade on a cold saucer (put one in the fridge whilst making the jam). Leave to cool. The jam should wrinkle on the surface when your finger pushes across the top.

Ingredients

450g (1lb) soft fruit, washed 450g (1lb) caster sugar 30ml (2tbsp) lemon juice 5ml (1tsp) butter

Soft Fruit Jam

Makes: approx. 1½lbs jam

Dish: large mixing bowl

1. Place all the ingredients in a large bowl and stir. Cook on HIGH power for 5 mins. (10-15 mins. if using frozen fruit), stirring occasionally. Continue to cook in one minute intervals until sugar has dissolved.
2. Wash down any sugar crystals from around the bowl.
3. Bring mixture to the boil and continue to cook until setting point is reached – approx. 15-25 mins. opening the door and testing regularly as above. Leave to cool slightly, stir then pot, seal and label.

Ingredients

675g (1½lb) tomatoes 225g (8oz) cooking apples, peeled and sliced 1 medium onion, chopped 100g (4oz) granulated sugar 30ml (2tbsp) tomato puree 5ml (1tsp) salt 200ml (7fl.oz) white distilled vinegar 10ml (2tsp) ground ginger 2ml (¼tsp) cayenne pepper 3ml (½tsp) mustard powder

Tomato Chutney

Makes: approx. 2lbs

Dish: large bowl

1. 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.
2. Blend apple and onion in a food processor to a thick puree.
3. Combine all ingredients together in a bowl. Cook on HIGH power for 25-30 mins. stirring occasionally, or until the mixture is thick with no excess liquid.
4. Leave to stand covered for 10 mins, then stir and pour into sterilized jars. Cover and label.

Preserves

Ingredients

450g (1lb) Seville Oranges 1 Lemon

900ml (11/2 pts) Water 450g (1lb) Sugar

Knob of butter

Orange Marmalade Makes: approx. 1 1/2 - 2lbs

Dish: large bowl

1. Grate oranges and lemon ensuring all the pith is left on the fruit.
2. Place the peeled fruit in a food processor and chop until the pips are broken.
3. Place the chopped mixture in a large bowl and pour over the boiling water. Cover and cook on HIGH power for 10 mins.
4. Strain the mixture through a sieve into another large bowl pressing the pulp well until all the juice is extracted. Discard the pulp.
5. Stir the shredded rind into the hot juice and cook uncovered on HIGH power for 10 mins until rind is tender, stirring occasionally.
6. Stir in the sugar until dissolved.
7. Cook on HIGH power for 8 mins covered. Stir in the butter and cook to setting point 4-6 mins.
8. Leave to stand for 10 mins then pour into warmed sterilised jars.

Ingredients

675g (11/2lb) plums or damsons 200ml (7fl.oz) water

675g (11/2lb) sugar

30ml (2tbsp) lemon juice

5ml (1tsp) butter

Plum Jam Makes: approx. 2-2 1/2lbs

Dish: large bowl

1. Prick the plums and place in a large bowl with the water. Cook on HIGH power for 5-10 mins. or until the fruit is soft. Add the rest of ingredients. Cook on HIGH power for 5 mins stirring frequently.
2. Wash down any sugar crystals from around the bowl and bring to the boil on High power. Continue to cook until setting point is reached - approx. 15-20 mins.
3. Leave to cool slightly, remove the stones, then pot seal and label.

Ingredients

4 lemons, grated rind and juice of 450g (1lb) caster sugar

4 eggs, beaten

100g (4oz) butter

Lemon Curd Makes: approx. 2lbs

Dish: large bowl

1. Place all the ingredients in bowl. Mix well.
2. Cook on HIGH power for 1 min. stir. Continue to cook in 1 min. stages until mixture starts to thicken, then cook for 30 secs. at a time until mixture coats back of spoon. (The eggs will curdle if overcooked).
3. The mixture will thicken on cooling. Pot into warm jars.
   Cover with a circle of waxed paper and a jam pot cover.

Index

A

Adapting Other Recipes 39

Apple, stewed 36

Auto Weight Defrosting 13,30

B

Bacon

Rashers 35

Steaks 35

Beans, cooking chart 35

Beef

Bolognese Sauce 46

Chilli Con Carne 46

Roasting, joints 25,35,36

Savoury Mince 46

Stew and Dumplings 45

Tacos 51

Blue Cheese & Leek Gratin 54

Boil in Bag Fish 36,42

Broccoli & Stilton Soup 40

C

Cakes and Slices

Apple & Oat Layer 58

Boston Brownies 59

Carrot Cake 58

Chewy Flapjacks 59

Christmas Cake 59

Ginger Cake 59

Millionaire's Shortbread 58

Sponge Cakes 57

Cereals, Pasta, Rice & Beans

Cooking Charts 35-38

Cheesey Risotto 49

Kedgeree 51

Lentil Biryani 48

Spicy Bean Goulash 51

Spinach & Herby Cheese Lasagne 60

Tuna Pasta 50

Vegetable Couscous 51

Chicken

Chicken Casserole 44

Chicken, portions 35

Chicken Roulades 47

Chicken Satay 46

Chicken in Sweet and Sour Sauce 60

Chinese Style Chicken Wings 41

Roasting 24,27,35,37

Chops

Christmas Pudding, cooking 56

Christmas Pudding, reheating 33

Cleaning Your Oven 39

Cling Film 17

Containers to Use 16,17

Control Panels 7,8

Convenient Recipe 14,28

Cooking for One 39,60

Custard 52

D

Defrosting

Guidelines 30

Charts 31

Desserts 55

Apple and Oat layer 58

Banana Cheesecake 55

Boston Brownies 59

Chocolate Saucy Pudding 56

Christmas Pudding 56

Eve's Pudding 56

Milk Puddings 37

Orange & Chocolate Drop Pudding 55

Pineapple Upside-Down Pudding 56

Poached Fruit 36

Stewed Fruit 36

Sticky Toffee Puddings 55

E

Eggs, Cheese and Snacks

Cheesey Gratin Potatoes 48

Cheesey Risotto 49

Garlic Mushrooms with Herbs 49

Macaroni Cheese with Courgettes & Bacon 48

Poached Eggs 35

Quiche Lorraine 49

Savoury Muffins 49

Scrambled Eggs 35

Stuffed Croissants 48

F

Fish 42

Cheese filled Plaice Fillets 60

Cooking Charts 36

Family Fish Pie 42

Fish Curry 43

Fish Kebabs 43

Poached Smoked Haddock 43

Salmon & Vegetable Mornay 43

Foods Not Suitable for Microwaving 19

G

Garlic Mushrooms with herbs 49

General Guidelines 20,21

Gravy 52

H

Haddock - pate 41

I

Increasing and Decreasing Recipes 39

J

Jacket Potatoes 24,26,28,38

Jam 61-62

K

Kedgeree 51

L

Lamb

Chops 36

Roasting, joints 25,36,37

Madras Curry 45

Lemon Curd 62

M

Marmalade 62

Mars Bar Sauce 52

Meat & Poultry Guidelines 44

Micro Power Levels 22

Microwave Principles 19

Mince Pies, reheating 29,33

Multiple Stage Cooking 12

0

Orange Marmalade 62

P

Pasta, Sensor 25

Pasta, Manual Cooking Chart 36

Peaches, poached 36

Pears, poached 36

Pizza, cooking 37

Plum jam 62

Plums, poached 36

Poached Eggs 35

Pork

Chops 37

Paprika Pork Chops 47

Pork and Potato Bake 47

Roasting, joints 37

Sweet and Sour Pork 45

Porridge 37

Potatoes 38

Preserves 61-62

Fruit Jam 61

Lemon Curd 62

Orange Marmalade 62

Plum Jam 62

Tomato Chutney 61

Pulses, cooking chart 35

Q

Quiche Lorraine 49

R

Ratatouille 54

Reheating 32-34

Reheat Meal 28,29,33

Rhubarb, stewed 36

Rice, Sensor 25

Rice, Cooking Chart 37

s

Sauces 52

Sausages 37

Savoury Muffins 49

Scrambled Eggs 35

Sensor Cooking 23,-25

Sensor Reheat 23

Soups & Starters 40

Broccoli & Stilton Soup 40

Chinese Style Chicken Wings 41

Cream of Mushroom Soup 41

Minestrone Soup 41

Smoked Haddock Paté 41

Vegetable Terrine 40

Sponge Cakes 57

Standing Times 20

T

Tomato Chutney 61

Tomato Sauce 52

v

Vegetables 53

Blue Cheese & Leek Gratin 54

Cheesey Gratin Potatoes 48

Cooking Charts 38

Jacket Potatoes 38

Ratatouille 54

Vegetable and Chick Pea Casserole 54

Vegetable Couscous 51

Vegetable Curry 53

Vegetable Lasagne 54

Vegetable Terrine 40

W

White Sauce 52