NN-CT57RM - Microwave Oven PANASONIC - Free user manual and instructions

USER MANUAL NN-CT57RM PANASONIC

Two golden-brown baked bread rolls on a white plate (no text or symbols visible)

Close-up of a plated dish featuring a colorful stir-fried vegetable topped with cilantro and red peppers, served in a white square bowl (no text or symbols visible)

Stacked chocolate cake on a white parchment board with scattered chocolate pieces and a spoon (no text or symbols visible)

Close-up of a plated dish featuring meat, vegetables, and bread rolls on a ceramic plate (no text or symbols visible)

NN-CD58RS

NN-CT57RM

NN-CT56RB

NN-CT55RW

Microwave Cookery Book

For further information, please also refer to the operating instructions.

Your Panasonic oven is equipped with the latest technology, known as Inverter technology. This unique technology has long been used in Japan for microwave ovens, and offers a dramatic improvement in the cooking performance of your oven.

The system also reduces the number of components, giving the oven a greater internal volume and a reduced weight, but without taking up extra space on your work surface.

Contents

General Guidelines ..... 2-4

Containers to Use 5-6

Cooking and Reheating Guidelines 7-8

Reheating Charts 9-14

Cooking Charts 15-25

Increasing and Decreasing Recipes 26

Using Recipes From Other Books..26

Cooking for One 26

Soups and Starters ..... 27-30

Fish 31-34

Meat and Poultry 35-43

Pasta, Rice and Beans ..... 44-46

Cheese and Egg Dishes ..... 47-48

Vegetables and Vegetarian ..... 49-56

Sauces....57-58

Pastry 59

Baking 60-61

Desserts 62-66

Preserves 67-68

Junior Recipes 69-73

General Guidelines

Standing Time

Dense foods e.g. meat, jacket potatoes and cakes, require a standing time (inside or outside of the oven) after cooking, to allow heat to finish conducting through the food.

■ Jacket Potatoes

After being cooked in microwave only, remove and wrap in aluminium foil to stand for 15 minutes. (It is not necessary to stand jacket potatoes cooked in combination mode. Stand for 15 minutes.)

■ Fish

Stand for 2-3 minutes.

■ Egg Dishes

Stand for 1-2 minutes.

■ Precooked Convenience Food

Stand for 1-2 minutes.

■ Meat Joints

Stand 15 minutes wrapped in aluminium foil.

■ Plated Meals

Stand for 2-3 minutes.

■ Vegetables

Boiled potatoes benefit from standing for 1-2 minutes, 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 minutes e.g. raspberries, to up to 1 hour for a joint of meat.

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

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 es cape. 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 freshly purchased ingredients.

General Guidelines

Cling Film

Cling film helps keep the food moist and the trapped steam assists in speeding up cooking times. Cling film 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. Do not cover foods when cooking by grill, convection, air fry or combination.

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 rehears more quickly.

Quantity

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

Spacing

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

Shape

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

Density

Porous airy foods heat more quickly than dense heavy foods.

Covering

Cover foods with microwave cling film or a self-fitting lid. Cover fish, vegetables, cas seroles, soups. Do not cover cakes, sauces, jacket potatoes, pastry items. Please refer to cooking charts and recipes for more information.

Arranging

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

Ingredients

Foods containing fat, sugar or salt heat up very quickly. The filling may be much hotter than the pastry. Take care when eating. Do not overheat even if the pastry does not appear to be very hot.

General Guidelines

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. Food temperature should be between 5-8 °C before cooking.

Turning and Stirring

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

Liquids

All liquids must be stirred before, during and after 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.

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 conven tional oven). Return the food to the oven for further cooking if necessary.

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 oven cleaner, sprayed onto a soft cloth. Always wipe the oven dry after cleaning. Avoid any plastic parts and door area. Customers should not spray directly into the cavity.

Containers to Use

Choosing the correct container is a very important factor in deciding the success or failure of your cooking.

Testing Dishes for Suitability for Microwave Cooking Only

When unsure that a cooking con tainer is suitable for use in your microwave, check by the following test:

1. Fill a microwave safe measuring jug with 300 ml ( 12 pt) cold water.

2. Place it on the turntable along side 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 1000 W microwave for 1 minute.

Result

If the dish is suitable for micro waving, 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 absorbing microwave energy.

Note

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

Oven Glass

Everyday glass that is heat resistant e.g. Pyrex®, is ideal for microwave, convection or combination cooking. Do not use for grilling on the wire rack. Do not use delicate glass or lead crystal which may crack or arc.

China and Ceramic

Everyday glazed china, porcelain or ceramic plates, bowls, mugs and cups can be used if they are heat resis tant. Fine bone china should only be used for reheating for short periods. Do not use dishes with a metal rim or pattern. Do not use jugs or mugs with glued handles, since the glue can melt. If dishes are heat resistant they may be used on convection, air fry and combination but not directly under the grill.

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 container on the mode with microwave as the microwaves cannot pass through and the food will not heat evenly, it may also damage your oven. Foil and metal containers can be used on grill or convection, air fry 1-3 functions and may be used with care during certain combination cooking as long as they are not damaged or dented.

Containers to Use

Plastic

Many plastic containers are designed for microwave use, but do not use for cooking foods high in sugar or fat or for foods that require long cooking times e.g. brown rice. Only use Tupperware® containers if they are designed for microwave use.

Do not use Melamine. Never cook in margarine cartons or yoghurt pots, as these will melt with the heat from the food. If heatproof they can be used for combination cooking. Do not use under the grill.

Paper

Plain white absorbent kitchen paper (kitchen towel) can only be used for microwave cooking e.g. coveringbacon to prevent splattering.

Only use for short cooking times. 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 recycled 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.

Greaseproof paper can be used to line the base of dishes and to cover when blind baking pastry cases. White paper plates can be used for shortreheating times, on microwave only.

Wicker, Wood, Straw Baskets

Dishes will crack and could ignite. Do not use wooden dishes in your microwave. Do not use on any cooking mode.

Cling Film

Microwave cling film can only 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 e.g. Do not line dishes with cling film. Do not use on any other cooking mode.

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, when using microwave or combination or Air fry 4-5.

Aluminium Foil

Aluminium foil can be used for convection, air fry 1-3 cooking.

Cooking and Reheating Guidelines

Most foods reheat very quickly in your oven by 1000 W microwave. Meals can be brought back to serving temperature in just minutes and will taste freshly cooked. 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.

The charts on pages 9-25 show you the best way to cook or reheat your favourite foods. The best method depends on the type of food you are cooking or reheating.

Remember to stir or turn food wherever possible during cooking or reheating. This ensures even cooking or reheating on the outside and in the centre.

When is Food Reheated?

Food that has been reheated or cooked should be served piping hot i.e. steam should be visibly emitted from all parts. As long as good hygiene practices have been followed during the preparation and storage of the food, then cooking or reheating presents no safety risks.

Foods that cannot be stirred should be cut with a knife to test that they are adequately heated throughout. Even if a manufac tur er's instructions or the times in the cookbook have been followed, it is still important to check the food is heated thoroughly. If in doubt, always return to the oven for further reheating. If you cannot find the equivalent food in the chart then choose a similar type and size listed and adjust the cooking time if necessary.

Plated Meals

Everyone's appetite varies and reheat times depend on meal contents. Dense items e.g. mashed potato, should be spread out well. If a lot of gravy is added, extra time may be required. Place denser items to the outside of the plate. An average plated meal will take 4-5 minutes on 1000 W microwave to reheat. Do not stack meals.

Canned Foods

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

Soups

Place soup in a bowl. Stir before heating and at least once during reheat time and again at the end.

Casseroles

Stir halfway through and again at the end of heating.

Cooking and Reheating Guidelines

Caution!

Mince Pies

Remember even if the pastry is cold to the touch, the filling will be piping hot and will warm the pastry through. Take care not to overheat otherwise burning can occur due to the high fat and sugar content of the filling. Check the temperature of the filling before consuming to avoid burning your mouth.

Christmas Puddings and Liquids

Take great care when reheating these items.

Do not leave unattended. Do not add extra alcohol.

Babies Bottles

Milk or formula must be shaken thoroughly before heating and again at the end and tested carefully before feeding a baby. For about 200 ml of milk from fridge temperature, remove top and teat. Heat on 1000 W microwave for 25-30 seconds. Check carefully.

For 88 ml of milk from fridge temperature, remove top and teat. Heat on 1000 W microwave for 10-15 seconds. Check carefully.

Liquid at the top of bottle will be much hotter than at the bottom. The bottle must be shaken thoroughly and tested before use.

We do not recommend that you use your microwave to sterilise babies' bottles. If you have a special microwave steriliser we urge extreme caution, due to the low quantity of water involved. It is vital to follow the manufacturers instructions implicitly.

Reheating Charts

Food	Weight/Quantity	Power Level	Time to Select (approx)	Instructions/Guidelines
Bread – Precooked – Fresh – N.B. Breads reheated by microwave will have a soft base.
Croissants	1	1000 W	15-20 secs	Place on microwave-safe plate on turntable. Do not cover.
		or Grill 3	2-3 mins	Place on microwave-safe plate on turntable. Do not cover.
	4	1000 W	30-40 secs	Place on microwave-safe plate on turntable. Do not cover.
		or Grill 3	3-5 mins	Place on microwave-safe plate on turntable. Do not cover
Rolls	1	1000 W	15-20 secs	Place on microwave-safe plate on turntable. Do not cover.
		or Grill 3	3-4 mins	Place on microwave-safe plate on turntable. Do not cover.
	4	1000 W	30-40 secs	Place on microwave-safe plate on turntable. Do not cover.
		or Grill 3	3-4 mins	Place on microwave-safe plate on turntable. Do not cover.
Canned beans, pasta
Baked beans	220 g	1000 W	2 mins	Place in a micro-safe bowl on turntable. Cover.
	415 g	1000 W	3 mins
Baked beans & sausages/burgers	415 g	1000 W	3-4 mins

Note

Always check that food is piping hot after reheating in the 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.

Reheating Charts

Food	Weight/Quantity	Power Level	Time to Select (approx)	Instructions/Guidelines
Canned beans, pasta
Ravioli in sauce	200 g	1000 W	2 mins 30 secs	Place in a micro-safe bowl on turntable. Cover.
	400 g	1000 W	3-4 mins
Spaghetti in tomato sauce	200 g	1000 W	1 min30 secs -2 mins
Canned meat
Hot dogs (drained)	400 g	1000 W	2-3 mins	Place in a micro-safe bowl on turntable. Cover.
Stewed steak	400 g	1000 W	3-4 mins
Canned soups
Cream of mushroom	400 g	1000 W	3-4 mins	Place in a micro-safe bowl on turntable. Cover. Stir halfway.
Minestrone	400 g	1000 W	2 mins 30 secs
Canned puddings
Custard 400 g		1000 W	2 mins	Place in a micro-safe bowl on turntable. Cover. Stir halfway.
Sponge pudding	400 g	1000 W	2 mins 30 secs	Place in a micro-safe bowl on turntable. Cover.
Canned vegetables - Drain where appropriate
Carrots, whole	300 g	1000 W	2 mins	Place in a micro-safe bowl on turntable. Cover. Stir halfway.
Peas, mushy	300 g	1000 W	2 mins
Peas, garden	290 g	1000 W	2 mins -2 mins 30 secs	Place in a micro-safe bowl on turntable. Cover.
Potatoes new	567 g	1000 W	4 mins
Sweetcorn	198 g	1000 W	1 min 30 secs	Place in a micro-safe bowl on turntable. Cover. Stir halfway.
	325 g	1000 W	2-3 mins
Tomatoes, whole	400 g	1000 W	3 mins 30 secs	Place in a micro-safe bowl on turntable. Cover.

Note

Always check that food is piping hot after reheating in the 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.

Reheating Charts

Food	Weight/ Quantity	Power Level	Time to Select (approx)	Instructions/Guidelines
Christmas puddings – do not leave unattended as overheating can cause the food to ignite
Mini 100 g	1000 W 30	secs		Place in a micro-safe dish on turntable. Cover.
Small 454 g		1000 W	2 mins
Medium 907 g		1000 W	3 mins
Large 1.1 kg		1000 W	3 mins 30 secs
Drinks — Coffee - at room temperature
1 mug 235 ml		1000 W	1 min30 secs-2 mins	Place in a micro-safe mug on turntable.
2 mugs 470 ml		1000 W	2 mins 30 secs
Drinks — Milk - from the fridge
1 mug 235 ml 600 W			2 mins-2 mins 30 secs	Place in a micro-safe mug or jug on turntable.
1 jug 600 ml 600 W 4-5 mins
Homemade meat dishes
Casserole for 2	700 g	1000 W	6-8 mins	Place in a micro-safe dish on turntable. Cover. Stir halfway.
Casserole for 4	1 kg	1000 W	10-12 mins
Bolognese sauce	250 g	1000 W	2-3 mins
	1 kg	1000 W	7-8 mins
Pastry products – precooked – N.B. Pastries reheated by microwave will have a soft base. For combination cooking, if pie comes in foil container place directly onto enamel tray.
Cornish pastie	140 g (1)	1000 W 1	-2 mins	Place in micro-safe dish on turntable. Do not cover.
		or Combi 4	7-9 mins	Place on wire rack on enamel tray on turntable. Do not cover.
	300 g (2)	1000 W	2-3 mins	Place in micro-safe dish on turntable. Do not cover.
		or Combi 4	8-10 mins	Place on wire rack on enamel tray on turntable. Do not cover.

Always check that food is piping hot after reheating in the 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.

Reheating Charts

Food	Weight/Quantity	Power Level	Time to Select (approx)	Instructions/Guidelines
Pastry products – precooked – N.B. Pastries reheated by microwave will have a soft base. If pie comes in foil container place directly onto enamel tray.
Meat pies 300 g (2) Combi 3 6-7 mins				Place on enamel tray on turntable
Steak and kidney Shortcrust pie	210 g (1)	Combi 4	10-12 mins
Quiche 400 g (1)		1000 W 3-4 mins		Place in micro-safe dish on turntable. Do not cover.
		or Combi 3 7-8 mins		Place on wire rack on enamel tray on turntable. Do not cover.
Sausage roll 3	30 g (2) Combi 4 9-10 mins
Xmas mince pies	110 g (2)	1000 W	20-30 secs	Place in micro-safe dish on turntable. Do not cover.
Plated meals – homemade – chilled
Child size 1 10	00 W 2-3 mins			Place on a micro-safe plate on turntable. Cover.
Adult size 1 10	00 W 4-5 mins
Puddings and desserts- Transfer puddings to a micro-safe/heatproof dish
Apple pie (chilled)	700 g	1000 W 3-4 mins		Place in micro-safe dish on turntable. Do not cover.
		or Combi 4	13-14 mins	Place on enamel tray on turntable. Do not cover.
Apple and blackcurrant pies (room temperature)	x 6	Convection 220°C	6-7 mins	Place in foil cases on wire rack on enamel tray on turntable. Do not cover.
Bread and butter pudding (chilled)	500 g	1000 W 3-4 mins		Place on turntable. Do not cover.
		or Combi 4	15-17 mins	Place on enamel tray on turntable. Do not cover.
Custard (chilled)	300 ml	1000 W	2 mins-2 mins30 secs	Place in large jug. Stir during reheating.

Note

Always check that food is piping hot after reheating in the 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.

Reheating Charts

Food	Weight/Quantity	Power Level	Time to Select (approx)	Instructions/Guidelines
Puddings and desserts – Transfer puddings to a micro-safe/heatproof dish
Fruit crumble (chilled)	500 g	1000 W	2 mins-2 mins30 secs	Place on turntable. Do not cover.
		or Combi 4	10-15 mins	Place on enamel tray on turntable. Do not cover.
Jam roly poly (chilled)	480 g 10	000 W 2-4 mins		Place on turntable. Do not cover.
Purchased convenience foods – chilled N.B. Transfer food from foil container to a similar sized micro-safe/heatproof dish.
Breaded mushrooms	300 g	Convection: 220 °C	13-15 mins	Place on enamel tray on wire rack on turntable.
Cottage pie 400 g		1000 W 4-5 mins		Place on turntable.Uncovered.
		or Combi 3	13-15 mins	Place on enamel tray on turntable. Do not cover.
Lasagne 400 g		600 W 5-7 mins		Place on turntable.Uncovered.
		or Combi 3	11-13 mins	Place on enamel tray on turntable. Do not cover.
Onion bhajis, pakora & felafel	360 g (12)	Convection: 220 °C	10-12 mins	Place on enamel tray on wire rack on turntable. Turn halfway.
Spring rolls or samosas	240 g	Convection: 220 °C	10-15 mins	Place on wire rack on enamel tray on turntable.Turn halfway.
Potato wedges	385 g	Convection: 220 °C	10-15 mins	Place on enamel tray on wire rack on turntable. Turn halfway.
Vegetable bake	450 g	1000 W 6-8 mins	Place on turntable.
		or Combi 2	15-18 mins	Place on enamel tray on turntable. Do not cover.

Note

Always check that food is piping hot after reheating in the 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.

Reheating Charts

Food	Weight/Quantity	Power Level	Time to Select (approx)	Instructions/Guidelines
Purchased convenience foods – frozen – N.B. Transfer food from foil container to a similar sized micro-safe/heatproof dish. Plastic dishes designed for microwave and conventional ovens may be used with care.
Golden drummers	340 g (6)	Grill 3 16-18 mins		Place on enamel tray on wire rack on turntable. Turn halfway.
Lasagne 400 g		270 W then 1000 W	8 mins 8-9 mins	Place on turntable.
		or Combi 2 20	-22 mins	Place on enamel tray on turntable.
Breaded onion rings	250 g	Grill 3 10-12 mins		Place on enamel tray on wire rack on turntable. Turn halfway.
Fish pie 340 g		1000 W 7-8 mins	Place on turntable.	Place on enamel tray on turntable.
		or Combi 3 15	-17 mins
Shepherd's pie	400 g	270 W then 1000 W	10 mins 6-8 mins	Place on turntable.
		or Combi 3 20	-22 mins	Place on enamel tray on turntable.

Note

Always check that food is piping hot after reheating in the 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	Power Level	Time to Select (approx)	Instructions/Guidelines
Bread – Frozen
Part-baked rolls	200 g (4)	Combi 3 8-12 mins		Place on enamel tray on turntable.
Part-baked garlic baguette	170 g (1)	Combi 3 8-10 mins
Bacon – from raw
Rashers 300 g (8)		1000 W	4-6 mins or 1 min per rasher	Place on micro-safe rack or plate on turntable and cover with kitchen towel to minimise splatter.
		or Grill 3 11-13 mins		Place on enamel tray on wire rack on turntable. Turn halfway.
Steaks 250 g (2)		1000 W 4-5 mins		Place on micro-safe rack or plate on turntable. Cover.
		or Grill 3 28-30 mins		Place on wire rack on enamel tray on turntable. Turn halfway.
Beans & pulses – should be pre-soaked (except lentils)
Black eyed beans	225 g	1000 W then 300 W	10 mins 25-30 mins	Use 600 ml (1 pt) boiling water in a large bowl. Cover.
Chick peas 225 g		1000 W then 300 W	10 mins 40-45 mins
Lentils 225 g 600 W 10-15 mins
Red kidney beans	225 g	1000 W then 300 W	15 mins 40-45 mins
Beef - Joints from raw – Caution: Hot fat! Remove dish with care. For Guidelines see Meat chapter page 35.
Topside, Forerib, Sirloin	- Combi 2		14-16 mins per 450 g	Place on an upturned saucer on enamel tray on turntable. Turn half-way.
Mince 450 g		1000 W then 600 W	10 mins 15 mins	Place in micro-safe dish with stock and seasonings on turntable. Stir halfway. Cover.

Note

Always check that food is piping hot after reheating in the 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	Power Level	Time to Select (approx)	Instructions/Guidelines
Beef - Joints from raw – Caution: Hot fat! Remove dish with care. For Guidelines see Meat chapter page 35.
Rump/sirloin	380 g (2)	600 W 4-6	mins	Place on micro-safe rack or plate on turntable. Cover.
		or Grill 3 12-	14 mins	Place on wire rack on enamel tray on turntable. Turn halfway.
Stewing steak	450 g - 675 g	1000 W then 300 W	10 mins 60 mins	Place in micro-safe dish with stock and vegetables on turntable. Stir halfway. Cover.
		or Combi 1	1 hr-1 hr 40 mins	Place in casserole dish with stock and vegetables with lid on enamel tray on turntable. Stir halfway.
Beefburgers – Fresh from raw – Caution: Hot fat! Remove oven accessories with care.
- 226 g	(2)	1000 W 4-5	mins	Place on micro-safe rack or plate on turntable. Cover.
		or Grill 3 18-	20 mins	Place on wire rack on enamel tray on turntable. Turn halfway.
Beefburgers – Frozen from raw – Caution: Hot fat! Remove oven accessories with care.
- 227 g	(4)	1000 W 5-7	mins	Place on micro-safe rack or plate on turntable. Cover.
		or Grill 3 12-	16 mins	Place on wire rack on enamel tray on turntable. Turn halfway.
Chicken from raw – Caution: Hot Fat! Remove oven accessories with care. For Guidelines see meat chapter page 35.
Breasts, boneless	600 g (4)	600 W 12-	14 mins	Place on micro-safe rack or plate on turntable. Cover.
		or Combi 5 16-	18 mins	Place on wire rack on enamel tray on turntable. Turn halfway.
Drumsticks	800 g (8)	600 W 12-	14 mins	Place on micro-safe rack or plate on turntable. Cover.
		or Convection 220 °C	25-30 mins	Place on wire rack on enamel tray on turntable. Turn halfway.

Note

Always check that food is piping hot after reheating in the 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	Power Level	Time to Select (approx)	Instructions/Guidelines
Chicken from raw – Caution: Hot Fat! Remove oven accessories with care. For Guidelines see meat chapter page 35.
Kiev (fresh)	300 g (2)	Combi 4 16-18 mins	14-16 mins	Place on wire rack on enamel tray on turntable.
	600 g (4)
Nuggets (frozen)	500 g	Combi 4 15-20 mins		Place on enamel tray on wire rack on turntable.
		or Grill 3 15-20 mins		Place on enamel tray on wire rack on turntable. Turn halfway.
Nuggets (fresh)	360 g	Combi 4 12-14 mins		Place on enamel tray on wire rack on turntable.
Chicken legs	1 kg (4)	600 W 15-18 mins		Place on micro-safe rack or plate on turntable. Cover.
		or Combi 3 25-35 mins		Place on wire rack on enamel tray on turntable.
Whole -		600 W	9-11 mins per 450 g	Place in micro-safe dish on turntable. Cover.
		or Combi 2	16-18 mins per 450 g	Place on upturned saucer on enamel tray on turntable. Start cooking breast side down. Turn halfway. Do not cover.
Eggs – Poached
Water 45 ml	1000 W 40	secs		Place water in a small bowl and heat for 1st cooking time.Add medium egg (size 3).Pierce yolk and white.Cover.Cook for 2nd cooking time.Then leave to stand for 1 minute.
Egg 1 600 W	40	secs
Water 90 ml	1000 W	1 min
Eggs	2 600	W 1 min
Water	135 ml	1000 W	1 min30 secs
Eggs	3 600	W	1 min20 secs
Water	180 ml	1000 W	2 mins
Eggs	4 600	W	1 min40 secs

Note

Always check that food is piping hot after reheating in the 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	Power Level	Time to Select (approx)	Instructions/Guidelines
Eggs – Scrambled
Egg 1		1000 W 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 minute.
		1000 W 20 secs
Eggs 2		1000 W 50 secs
		1000 W 30 secs
Eggs 3		1000 W 1 min 20 secs
		1000 W 30 secs
Fish – Fresh from raw – For Guidelines see Fish Chapter page 31.
Breaded fillets	235 g (2)	Grill 3 10-15 mins		Place on enamel tray on wire rack on turntable. Turn halfway.
Cakes 28	0 g (2) Combi 5 12-14 mins			Place on enamel tray on wire rack on turntable. Turn halfway.
Fillets 26	0 g (2)	1000 W 3-4 mins		Place in micro-safe dish. Add 30 ml of liquid. Cover.
		or Grill 3 12-14 mins		Place on enamel tray on wire rack on turntable. Turn halfway.
Steaks 22	0 g (2)	1000 W 3-4 mins		Place in micro-safe dish. Add 30 ml of liquid. Cover.
		or Grill 2 12-16 mins		Place on enamel tray on wire rack on turntable. Turn halfway.
Whole 26	0 g (1)	1000 W 3-4 mins		Place in micro-safe dish. Add 30 ml of liquid. Cover.
		or Grill 2 16 mins		Place on enamel tray on wire rack on turntable. Turn halfway.
Fish - Frozen from raw - For Guidelines see Fish chapter page 31.
Breaded fillets	260 g (2)	Combi 5 13-15 mins		Place on enamel tray on wire rack on turntable. Turn halfway.
		or Combi 4 14-16 mins
Cakes 40	0 g (4) Grill 3 18-22 mins			Place on enamel tray on wire rack on turntable. Turn halfway.
Fish fingers	230 g (8)	1000 W 3-4 mins		Place on micro-safe dish.Do not cover.
		or Grill 3 12-14 mins		Place on enamel tray on wire rack on turntable. Turn halfway.

Note

Always check that food is piping hot after reheating in the 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	Power Level	Time to Select (approx)	Instructions/Guidelines
Fish - Frozen from raw - For Guidelines see Fish chapter page 31.
Haddock fillets	300 g (3)	1000 W 4-5 mins		Place in micro-safe dish.Add 30 ml of liquid. Cover.
		or Grill 3	15-20 mins	Place on enamel tray on wire rack on turntable. Turn halfway.
Scampi 300 g		Grill 3	13-15 mins	Place on enamel tray on wire rack on turntable. Turn halfway.
		or Combi 3	9-10 mins
Whole 500 g (2) 1000 W			12-15 mins	Place in micro-safe dish.Add 30 ml of liquid. Cover.
Steaks 220 g (2) 1000 W 4-6 mins				Place in micro-safe dish.Add 30 ml of liquid. Cover.
Boil in the bag	150 g-170 g	270 W then stand then 600 W	4 mins2 mins4-5 mins	Place bag sauce side down on a plate. Slash top.
Fruit – Peel, slice, chop into even sized pieces. Place in shallow micro-safe/heatproof dish on turntable.
Apples – poached	450 g 10	00 W 6-7 mins		Add 300 ml ( 12 pt) of water.Only half fill dish. Cover.
Apples – stewed	450 g 10	00 W 5-6 mins		Only half fill dish. Cover.
Peaches – poached	450 g 10	00 W 5-6 mins		Add 300 ml ( 12 pt) of water.Only half fill dish. Cover.
Pears – poached	450 g 10	00 W 6-7 mins
Plums – poached	450 g 10	00 W 4-6 mins
Plums – stewed	450 g 10	00 W 3-4 mins		Add 30 ml (2 tbsp) of water.Only half fill dish. Cover.
Rhubarb – stewed	450 g 10	00 W 4-6 mins		Only half fill dish. Cover.

Note

Always check that food is piping hot after reheating in the 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	Power Level	Time to Select (approx)	Instructions/Guidelines
Lamb – from raw – Caution: Hot Fat! Remove accessory with care. For Guidelines see Meat chapter page 35.
Chops, cutlets	300 g (4)	600 W 4-6 mins		Place in micro-safe dish or rack on turntable. Cover.
		or Grill 3 14-16 mins		Place on wire rack on enamel tray on turntable. Turn halfway.
Chops, loin 500 g (4)		600 W 5-7 mins		Place in micro-safe dish or rack on turntable. Cover.
		or Grill 3 22-24 mins		Place on wire rack on enamel tray on turntable. Turn halfway.
Joints - Combi	2		12-15 mins per 450 g	Place on enamel tray on turntable. Turn halfway.
Stewing lamb	450 g	1000 W then 440 W	10 mins 50-60 mins	Place in micro-safe dish with stock and vegetables on turntable. Stir halfway. Cover.
		or Combi 1	1 hr	Place in casserole dish, add stock and vegetables, cover with lid on enamel tray on turntable. Stir halfway.
Casseroling lamb i.e. diced shoulder	450 g	1000 W then 440 W	10 mins 50-60 mins	Place in micro-safe dish on turntable. Stir halfway. Cover.
		or Combi 1	1 hr	Place in casserole dish with lid on enamel tray on turntable. Stir halfway.
Pasta - Place in a large 3 litre (6 pt) microwave safe bowl.
Twists 225 g	1000 W 8-10	mins Use 1	litre (1 3⁄4 pt)	boiling water. Add 15 ml oil. Cover. Stir halfway.
Macaroni 225 g	1000 W 10	-12 mins
Spaghetti / tagliatelle	225 g 10	00 W 8-10 mins		Use 1 1⁄2 litres (2 1⁄2 pts) boiling water. Add 15 ml oil. Cover. Stir halfway.
Pasta shells - i.e. conchiglie	225 g 10	00 W 10-12 mins

Note

Always check that food is piping hot after reheating in the 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	Power Level	Time to Select (approx)	Instructions/Guidelines
Pastry – uncooked
Shortcrust flan case	23 cm (9")	1000 W 3-4 mins		Prick base of pastry and chill well. Lay piece of kitchen towel in base. Place on turntable.
		or Combi 3 8-10 mins		Prick base of pastry and chill well. Do not cover. Place on enamel tray on turntable.
All butter croissants	350 g (6)	Convection: Preheat 200 °C then 200 °C	8-10 mins	Place on baking sheet on enamel tray on turntable.
Pizza – fresh chilled – N.B. Remove all packaging. Pizzas will have a soft base if cooked by microwave only.
Deep pan, ham	410 g	1000 W 4-6 mins		Place on micro-safe plate on turntable. Do not cover.
		or Convection: 220 °C	8-12 mins	Place directly on wire rack on enamel tray on turntable. Do not cover.
Thin and crispy	300 g	Combi 4 6-8 mins		Place on wire rack on enamel tray on turntable. Do not cover.
		or Convection: 220 °C	7-9 mins
Pizza - frozen - N.B. remove all packaging.
French bread	250 g (2)	Combi 3 7-8 mins		Place on wire rack on enamel tray on turntable. Do not cover.
Pepperoni	340 g Combi 3 8-10 mins			Place on wire rack on enamel tray on turntable. Do not cover.
Pork – from raw – Caution: Hot Fat! Remove oven accessories with care. For Guidelines see Meat Chapter page 35.
Chops 425	g (5) Grill 3	20-25 mins		Place on wire rack on enamel tray on turntable. Turn halfway.

Note

Always check that food is piping hot after reheating in the 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	Power Level	Time to Select (approx)	Instructions/Guidelines
Pork – from raw – Caution: Hot Fat! Remove oven accessories with care. For Guidelines see Meat Chapter page 35.
Joints -		600 W	13-14 mins per 450 g	Place on upturned saucer in micro-safe dish on turntable. Turn joint over halfway during cooking. Drain off fat during cooking.
		or Combi 2	16-18 mins per 450 g	Place on enamel tray. Turn halfway.
Gammon covered with water	-	1000 W then 600 W	15 mins 25-30 mins per 450 g	Place in large casserole dish with lid and cover with water.
Tenderloin, whole	-	Combi 4	25-30 mins per 450 g	Place on upturned saucer on enamel tray on turntable.
Porridge – N.B: Use a large bowl.
1 serving	12 cup of oats	600 W	3-3 mins 30 secs	Add 1 cup of water or milk. Stir halfway.
2 servings	1 cup of oats	1000 W 4-5 mins		Add 2 cups of water or milk. Stir halfway.
4 servings	2 cups of oats	1000 W 8-9 mins		Add 4 cups of water or milk. Stir halfway.
Potato products part cooked – frozen
Croquettes	300 g Combi	5 11-13 mins		Place on enamel tray on wire rack on turntable. Turn halfway.
Hash browns	300 g (7)	Grill 3 12-15 mins		Place on enamel tray on wire rack on turntable. Turn halfway.
Oven chips & associated products	300 g Grill	3 12-14 mins		Place on enamel tray on wire rack on turntable. Turn halfway.
	450 g or	Combi 6 15-16 mins		Place on enamel tray on wire rack on turntable. Turn halfway.

Note

Always check that food is piping hot after reheating in the 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	Power Level	Time to Select (approx)	Instructions/Guidelines
Rice - Place in a large 3 litre (6 pt) microwave safe bowl
Basmati 250 g 600 W 1	3-16 mins			Use 600 ml (1 pt) cold water. Cover. Stir halfway.
Easycook white	250 g 1000 W 16-17 mins
Easycook brown	250 g 1000 W 20-24 mins
Long grain white	250 g 600 W 14-18 mins
Brown basmati	250 g 600 W 20-25 mins
Milk pudding – Use large bowl, cover. Stir halfway.
Flaked rice	50 g 300 W	35-45 mins		Add 600 ml (1 pt) milk and 30 ml sugar.
Pudding rice	50 g	1000 W then 300 W	5 mins 40 mins	Add 450 ml (1 pt) milk and 30 ml sugar.
Sausages from raw – caution: Hot Fat! Remove oven accessories with care. For guidelines see Meat Chapter page 35.
Thick 454 g	(8) Grill 3	15-18 mins		Place on wire rack on enamel tray on turntable. Turn halfway.
Turkey from raw- Caution: Hot fat! Remove oven accessories with care. For guidelines see Meat Chapter page 35.
Turkey, crown	-	Combi 2	13-15 mins per 450 g	Place on enamel tray on turntable. Turn halfway.
Fresh vegetables – place in shallow micro-safe dish
Asparagus	450 g 1000	W 5-8 mins		Add 90 ml (6 tbsp) water. Cover.
Broad beans	450 g 1000 W 5-6 mins
Runner beans	450 g 1000 W 7-8 mins
Beetroot 450 g 600 W 12-15 mins
Broccoli 450 g 1000 W 6-8 mins
Brusselsprouts	450 g 1000 W 8-9 mins
Cabbage - sliced	450 g 1000 W 7-9 mins
Carrots - sliced	450 g 1000 W 6-8 mins
Cauliflower - florets	450 g 1000 W 10-12 mins

Note

Always check that food is piping hot after reheating in the 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	Power Level	Time to Select (approx)	Instructions/ Guidelines
Fresh vegetables – place in shallow micro-safe dish
Courgettes	450 g 1000	W 5-6 mins		Add 90 ml (6 tbsp) water. Cover.
Corn on the cob	450 g 1000	W 6-7 mins
Leeks - sliced	450 g 1000	W 7-8 mins
Mushrooms	450 g 1000	W 5-6 mins
Parsnips - sliced	450 g 1000	W 5-6 mins
Peas 450 g	1000 W 4-6 mins
Potatoes - boiled	450 g 1000	W 7-9 mins
Potatoes, par-boiled	450 g 1000	W 5-6 mins
Potatoes - jacket (225 g)	1	1000 W 5 mins		Wash and prick skins several times. Place directly on glass turntable if cooking by microwave. If cooked by combination place directly on enamel tray on turntable. Allow to stand for 5 minutes. Or use Auto program jacket potatoes.
		or Combi 3 15 mins
	2	1000 W 8 mins
		or Combi 3 20 mins
	4	1000 W 13 mins
		or Combi 3 25 mins
	6 1000	W 18-20 mins
Spinach 450 g	1000 W	5-6 mins		Add 90 ml (6 tbsp) water. Cover.
Swede - cubed	450 g 1000	W 8-12 mins

Note

Always check that food is piping hot after reheating in the 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	Power Level	Time to Select (approx)	Instructions/ Guidelines
Frozen vegetables - place in shallow micro-safe dish.
Beans - broad	450 g 1000 W 8 mins			Add 30 ml (2 tbsp) water. Cover.
Beans - green	450 g 1000 W 8-9 mins
Brocolli 450 g 1000 W 8-9 mins
Brussels sprouts	450 g 1000 W 9-10 mins
Cabbage - shredded	450 g 1000 W 6-7 mins			Add 30 ml (2 tbsp) water. Cover.
Carrots - sliced	450 g 1000 W 8 mins
Cauliflower	450 g 1000 W 9-10 mins
Peas 450 g	1000 W 8-9 mins
Spinach - nuggets	450 g 1000 W 8-9 mins
Sweetcorn	450 g 1000 W 7 mins
Miscellaneous
Frozen yorkshire puddings	370 g	Convection: Preheat 220 °C then 220 °C	15-20 mins	Place directly onto enamel tray.

Note

Always check that food is piping hot after reheating in the 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.

Increasing and Decreasing Recipes

Increasing Recipes

■ To increase a recipe from 4-6 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 minutes per 450 g.
■ Always check the recipe during cooking.
■ When increasing the ingredients to 6 servings, add an extra one third of the original cooking time, i.e. 30 minutes on 600 W microwave for 4 servings will become 40 minutes on 600 W microwave for 6 servings.

■ When doubling a recipe from 4-8, add on half the original cooking time, i.e. 30 minutes on 600 W microwave for 4 servings will become 45 minutes on 600 W microwave for 8 servings.

Decreasing Recipes

■ To decrease a recipe from 4 servings to 2 servings, halve 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 half to two-thirds of the original cooking time, i.e. 30 minutes on 600 W microwave for 4 servings will become 15-20 minutes on 600 W microwave 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.

When using other cookbooks, the 1000 W output power of your oven must be allowed for. Use the same power level suggested e.g. 1000 W or 600 W microwave 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, 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.

Carrot and Orange Soup

ingredients

Serves 4

25 g (1 oz) butter

1 medium onion,

coarsely chopped

700 g (1 ½ lb) carrots,

thickly sliced

1 litre (1 3/4 pt) vegetable stock

12 orange, grated zest

90 ml (6 tbsp) orange juice

60 ml (4 tbsp) crème fraiche

salt and pepper

15 ml (1 tbsp) fresh ch-,

chopped

Dish: 1 x 3 litre (6 pt) Pyrex®

casserole dish

Accessory: none

1. Place the butter and onion into casserole dish. Cover and cook on 1000 W microwave for 3-4 minutes or until soft.
2. Add the carrots. Cover and cook on 1000 W microwave for 8-10 minutes or until the vegetables are softened. Stir halfway.
3. Add stock and orange zest. Cover and cook on 1000 W microwave for 5 minutes then 440 W microwave for 15 minutes or until the carrots are soft.
4. Place into a liquidiser and purée until smooth.
5. Return purée to the bowl and add orange juice. Stir in the crème fraîche and season to taste. Cover and cook on 600 W microwave for 3-4 minutes or until piping hot.
6. Garnish with fresh chives.

Goat's Cheese & Basil Ciabatta

ingredients

Serves 4

2 ciabatta rolls

1 clove of garlic, halved

1 beef tomato, sliced

100 g (4 oz) goats cheese

8 black olives, stoned and quartered

15 ml (1 tbsp) olive oil

fresh basil, chopped

pepper

Dish: none

Accessory: Enamel tray and

wire rack

1. Halve the rolls and place on the wire rack on enamel tray. Cook on Grill 3 for 2-4 minutes or until lightly toasted. Rub each half with the garlic.
2. Top each half with the sliced tomato, crumble over the goats cheese and top with olives. Drizzle with olive oil and place on the wire rack on the enamel tray. Cook on Grill 3 for 4-6 minutes or until the cheese is golden and bubbling.
3. Sprinkle with basil and season with pepper. Serve immediately.

Sweet Potato Soup

ingredients

Serves 4

15 ml (1 tbsp) olive oil

1 medium onion,

coarsely chopped

2 clove of garlic, crushed

700 g (1 ½ lb) sweet

potatoes, peeled and chopped

1 large red pepper,

deseeded and chopped

725 ml (1 ¼ pt)

vegetable stock

150 ml (¼ pt) coconut milk

salt and pepper

Dish: 1 x 3 litre (6 pt) Pyrex®

casserole dish with lid

Accessory: none

1. Place the oil, onion and garlic into casserole dish, cover. Cook on 1000 W microwave for 3 minutes or until soft.
2. Add the sweet potato and pepper and cook on 1000 W microwave for 5 minutes. Add stock, cover and cook on 1000 W microwave for 15 minutes, or until the potatoes are soft, stirring halfway.
3. Cool. Place in a liquidiser and purée until smooth. Stir in the coconut milk and season to taste.
4. Cover and cook on 600 W microwave for 3 minutes or until piping hot.

Top-down view of a bowl of creamy soup garnished with parsley and cilantro, placed on a textured surface with bread slices and a blue napkin (no text or symbols visible)

Onion and Feta Cheese Tartlets

ingredients

Serves 6

250 g (9 oz) ready made puff pastry

30 ml (2 tbsp) olive oil

300 g (11 oz) onions,

peeled and sliced

25 g (1 oz) pine nuts

100 g (4 oz) feta cheese, crumbled

50 g (2 oz) pitted black olives, roughly chopped

50 g (2 oz) sun-dried tomatoes

(in oil or rehydrated),

roughly chopped

15 g ( 12 oz) capers

salt and pepper

fresh oregano sprigs to garnish

Dish: 1 x 3 litre (6 pt) Pyrex®

casserole dish with lid,

1 x 32 x 23 cm (12 ½ x 9 inch)

greased baking sheet

Accessory: Enamel tray

1. Roll out the puff pastry and cut into 6 circles each 7 12 ~cm (3 inch) in diameter. Chill pastry for 30 minutes.

2. Put oil and onions into casserole dish, cover and cook on 1000 W microwave for 10-13 minutes or until slightly browned. Cool for 5 minutes.

3. Preheat oven on Convection 200 °C with enamel tray.

4. Stir nuts, cheese, olives, sun-dried tomatoes and capers into onion mixture. Season well.

5. Place pastry circles on the baking sheet and prick with a fork.

6. Divide the onion mixture among the pastry circles.

7. Cook on Convection 220 °C for 10-15 minutes.

8. Garnish with fresh oregano sprigs.

Minestrone Soup

ingredients

Serves 6

30 ml (2 tbsp) olive oil

1 carrot, finely diced

1 celery stick, finely diced

1 red onion, finely diced

1 garlic clove, crushed

400 g (14 fl. oz) canned chopped tomatoes

900 ml (1 ½ pt) vegetable stock

100 g (4 oz) green cabbage,

finely shredded

6 basil leaves, roughly chopped

50 g (2 oz) small pasta shapes

400 g (14 oz) canned baked beans

salt and pepper

Parmesan

Dish: 1 x large Pyrex® casserole dish with lid

Accessory: none

1. Place the olive oil, carrot, celery, onion and garlic into large casserole dish, cover with a lid and cook on 1000 W microwave for 5 minutes.

2. Add the tomatoes, tomato purée and stock and cook on 1000 W microwave for 5 minutes then 300 W microwave for 15 minutes.

3. Stir in the cabbage, basil, pasta, baked beans and seasoning and cook on 300 W microwave for 35 minutes. Serve sprinkled with Parmesan

Quinoa Tabbouleh with Mint

ingredients

Serves 6-8

300 g (11 oz) quinoa

2 courgettes, finely chopped

300 g (11 oz) frozen peas

1 bunch mint, chopped

100 ml (3 ½ fl. oz) olive oil

2 lemons, juiced salt and pepper

Dish: 1 x large Pyrex® bowl,

1 x medium Pyrex® bowl,

1 x small Pyrex® bowl

Accessory: none

1. Place the quinoa and 600 ml (1 pt) of salted hot water in a large bowl, cover and cook on 1000 W microwave for 5 minutes then 300 W microwave for 15 minutes. Drain and leave to cool.
2. Place the courgettes and peas in a medium bowl with 30 ml (2 tbsp) cold water and cook on 1000 W microwave for approx. 6-7 minutes. Drain well.
3. Mix the mint, olive oil and lemon juice in a small bowl. Add this mixture to the quinoa, courgette and peas. Season and leave to rest for several hours before serving.

Three side-by-side bowls of colorful stir-fried ingredients including broccoli, cilantro, and peanuts, served on a white plate with chopsticks and a spoon (no text or symbols visible)

Fish

Fish cooks very well by microwave as it stays moist and the lingering fish smells left in conventional ovens are avoided.

When is Fish Cooked?

Fish is cooked when it flakes easily and becomes opaque.

For fish with a strong odour, eliminate the smell after cooking by placing 600 ml (1 pt) of boiling water and 1 sliced lemon in a large bowl, cook on 300 W microwave for 20 minutes. Wipe out oven with a dry cloth.

Black-and-white photo of a whole fish in an oval ceramic dish, placed on a textured surface (no text or symbols visible)

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.

White oval-shaped food item with four pieces, possibly steamed buns or rolls, on a textured surface (no text or symbols visible)

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.

Plate of raw meat with garnish, accompanied by a lemon and a small spoon (no text or symbols visible)

Liquid

Fresh fish should always be sprinkled with 30 ml (2 tbsp) of lemon juice, white wine or water.

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.

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 if the skin and flesh is pierced several times with a cocktail stick.

Tuna Fish Cakes

ingredients

Serves 4

350 g (12 oz) potatoes, peeled

25 g (1 oz) butter

1 small onion, chopped

200 g (7 oz) canned tuna, drained

1 egg, hard boiled, chopped

30 ml (2 tbsp) fresh parsley, chopped

10 ml (2 tsp) lemon juice salt and pepper

1 egg, beaten

100 g (4 oz) breadcrumbs

Dish: 1 x large Pyrex®

casserole dish

1 x large Pyrex® bowl

Accessory: Enamel tray + wire rack

1. Cook potatoes with 45 ml (3 tbsp) water, covered on 1000 W microwave for 6-8 minutes or until cooked. Drain.

2. Place butter and onion in a bowl, cover and cook on 1000 W microwave for 4 minutes or until soft. Add potatoes and mash.

3. Stir in tuna, hard boiled egg, parsley and lemon juice, season well.

4. Shape into 8 cakes and coat in beaten egg and breadcrumbs.

5. Place on enamel tray on wire rack and cook on Combi 4 for 15-25 minutes or until brown, turning halfway.

Special Occasion Fish Pie

ingredients

Serves 4

450 g (1 lb) white fish

50 g (2 oz) butter

50 g (2 oz) flour

450 ml (3/4 pt) milk

300 ml ( 12 pt) white wine

450 g (1 lb) mixed seafood

6 gherkins, diced

15 ml (1 tbsp) fresh parsley, chopped

10 ml (2 tsp) dill, chopped salt and pepper

450 g (1 lb) potatoes, peeled

15 ml (1 tbsp) capers

50 g (2 oz) butter, melted

50 g (2 oz) Cheddar cheese, grated

Dish: 1 x large Pyrex® gratin dish

Accessory: Enamel tray

1. Place the white fish with 30 ml (2 tbsp) water in a shallow dish. Cover and cook on 1000 W microwave for 4-5 minutes or on auto program fresh fish. Drain, skin, bone and flake.

2. Make the sauce by melting the butter in a large jug on 600 W microwave for 1 minute. Add the flour and stir well. Mix in the milk and wine and cook on 1000 W microwave for 4-5 minutes. Stir halfway. Mix in the fish, mixed seafood, gherkins and herbs. Season and pour into the dish.

3. Grate the potatoes and mix in the capers, melted butter and grated cheese. Place lightly on the fish sauce without pressing firmly to keep the grated form. Place on enamel tray and cook on Combi 3 for 35-40 minutes or until piping hot and golden.

Salmon and Vegetable Mornay

ingredients

Serves 4

100 g (4 oz) broccoli

100 g (4 oz) cauliflower

1 medium red pepper, deseeded and diced

198 g (7 oz) canned salmon, drained

25 g (1 oz) butter

30 ml (2 tbsp) plain flour

300 ml ( 12 pt) milk

50 g (2 oz) Cheddar cheese, grated

150 ml ( 14 pt) cream, optional

salt and pepper

15 g (½ oz) butter

75 g (3 oz) fresh white breadcrumbs

15 ml (1 tbsp) fresh parsley, chopped pinch of paprika

Dish: 1 x 20 x 25 cm (8 x 10 inch)

Pyrex® dish

1 x large Pyrex® jug

1 x small Pyrex® bowl

Accessory: Enamel tray

1. Break broccoli and cauliflower into florets, add red pepper and 30 ml (2 tbsp) water. Cover and cook on 1000 W microwave for 5-6 minutes or until soft. Drain.

2. Flake salmon and mix with vegetables.

3. Melt butter in jug on 1000 W microwave for approx. 20-30 seconds. Stir in flour then milk. Cook on 1000 W microwave for 2 minutes 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 1000 W microwave for approx 15-20 seconds. Stir in breadcrumbs, parsley and paprika. Sprinkle over vegetable mixture.

5. Place on enamel tray and cook on Combi 3 for 10-15 minutes or until golden brown.

Bouillabaisse

ingredients

Serves 6

225 g (8 oz) tomatoes

125 ml (4 fl. oz) olive oil

1 large leek, sliced

4 garlic cloves, crushed

1.2 ltr (2 pt) fish stock salt and black pepper

150 ml (¼ pt) dry white wine

4 sprig thyme

small piece orange peel

4 strands saffron

5 ml (1 tsp) chilli sauce

450 g (1 lb) cod, haddock or coley

450 g (1 lb) mixed seafood

4 large fresh prawns

bunch dill, chopped, to garnish

Dish: 1 x 3 litre (6 pt) Pyrex®

casserole dish

Accessory: none

1. Skin the tomatoes and cut into four pieces, removing the cores. Place the oil and tomato purée in a large bowl, heat on 1000 W microwave for 1 minute and mix well. Add the onions and leek, cook on 1000 W microwave for 3-4 minutes or until soft.

2. Add the garlic, tomatoes, stock, seasoning, wine, thyme, orange peel, saffron and chilli sauce. Heat on 1000 W microwave for 3-4 minutes. Skin the fish, cut into chunks and add to the tomato liquid. Cook on 1000 W microwave for 3-4 minutes or until the fish is cooked. Add the mixed seafood and prawns and heat again for 2-3 minutes on 1000 W microwave or until hot, taking care not to overcook the fish.

3. Serve garnished with dill.

Thai Trout

ingredients

Serves 2

2 trout fillets,

approx 150 g (5 oz) each

2 cloves of garlic, finely chopped

1-2 small red chilli, finely chopped

1 lime, zest and juice

4 spring onions, finely chopped

30 ml (2 tbsp) light soy sauce

Dish: 1 x Pyrex® shallow dish

Accessory: none

1. Place fish fillets into a shallow dish, sprinkle the remaining ingredients on the top of the fish. Cover and cook on 600 W microwave for 4-5 minutes, or until the fish is cooked through.

Cod and Leek Bake

ingredients

Serves 6

800 g (1 lb 12 oz) cod, fillets

2 large leeks, finely sliced

300 ml (½ pt) single cream

500 g (1 lb 2 oz) potatoes,

quartered

50 g (2 oz) Cheddar cheese, grated salt and pepper

Dish: 1 x shallow dish,

1 x 27 cm (10 ½ inch) Pyrex®

casserole dish with lid

1 x large Pyrex® dish

1 x 27 cm (10 ½ inch) round dish

Accessory: Enamel tray

1. Place the cod in a shallow dish, add 45 ml (3 tbsp) water. Cover and cook on 1000 W microwave for 5-6 minutes. Drain the cod and break into pieces, taking care to remove all the bones and the skin
2. Place leeks in a casserole dish, cover and cook on 1000 W microwave for 10 minutes. Mix together the fish pieces, leeks, cream, cheese, salt and pepper
3. Place the potatoes in a large dish, cover and cook on 1000 W microwave for 9-10 minutes. Place the potatoes in a round buttered dish, cover with the fish, leeks and cheese mixture.
4. Preheat the oven with the enamel tray on Convection 200 °C. Place the dish in the oven and cook on Combi 3 for 10-15 minutes, until it is golden brown on top.

Cooked fish fillets in sauce, garnished with green herbs, served in a white rectangular dish (no text or symbols visible)

Meat and Poultry

Guidelines

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 1 hour before cooking to ensure the centre is fully defrosted.

Fat

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

Close-up of a textured, cylindrical object resting on a dark circular plate (no text or symbols visible)

Meat and poultry require a minimum of 15 minutes standing time wrapped in aluminium 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.

Bone

Bone tips on legs of lamb and crown roasts may need shielding when cooked by microwave, to prevent overcooking.

Turning

Joints and poultry should be turned over halfway through cooking.

Shielding

When using Convection or air fry 1-3 modes, large joints may need shielding with pieces of smooth aluminium foil after half the cooking time to avoid overcooking on the outside edges. Turkeys and large chickens should have their breast meat, legs and wings protected. Secure foil with cocktail sticks and do not allow foil to touch the walls of the oven.

How to Roast a Joint by Combination

Place the joint on enamel tray and place on glass turntable.

Meat and Poultry

How to Roast a Joint by Microwave

To roast basic joints of meat place the joint onto the rack of a microwave roasting set and cover with a dome lid. Alternatively use a large, shallow dish and place the joint on an upturned saucer and cover with cling film.

Close-up of a cylindrical object wrapped in plastic film, placed on a fluted paper plate (no text or symbols visible)

Roasting Bags

Roasting bags are useful when split up one side to tent a joint for roasting by power and time.

Do not use the metal twists supplied.

Tips

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

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

How to Cook Small Cuts of Meat by Microwave

Some cuts of meat can be cooked successfully by microwave although due to their short cooking times and no heat source, they will not crisp and brown.

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

Top-down view of a petri dish containing several small biological samples, no visible text or labels

Crispy Bacon

Place on a microwave safe rack (optional extra obtainable from cookware shops). Cover with a plain piece of kitchen towel to minimise splatter. Cook on 1000 W microwave for approx. 1 minute per rasher, or until desired crispness is achieved.

Coq au Vin

ingredients

Serves 4

1.2 kg (2 ½ lb) chicken portions, approx. 4

5 ml (1 tsp) mixed herbs salt and pepper

100 g (4 oz) streaky bacon

100 g (4 oz) button mushrooms

1 clove of garlic, crushed

450 g (1 lb) whole shallots

30 ml (2 tbsp) brandy

300 ml ( 12 pt) red wine

300 ml ( 12 pt) chicken stock

15 ml (1 tbsp) cornflour

Dish: 1 x large Pyrex®

casserole dish with lid

Accessory: Enamel tray

1. Place all ingredients, apart from the cornflour, in casserole dish and cover.
2. Place on enamel tray and cook on Combi 1 for 1 hour 10 minutes or until cooked through. Stir halfway during cooking.
3. Remove skin from chicken pieces and skim off any excess fat. Thicken using a little cornflour mixed with water. Serve sprinkled with chopped parsley.

Dish of cooked meat with green peas, rice, and chili peppers served on a white ceramic plate (no text or symbols visible)

Chicken Satay

ingredients

Serves 4-6

4 chicken breast fillets, skinned and chopped into small chunks
100 g (4 oz) creamed coconut
45 ml (3 tbsp) lemon juice
30 ml (2 tbsp) soy sauce
30 ml (2 tbsp) vegetable oil
2 garlic cloves, crushed
5 ml (1 tsp) ground turmeric
5 ml (1 tsp) five-spice powder
5 ml (1 tsp) coriander seeds
5 ml (1 tsp) cumin seeds
90 ml (6 tbsp) peanut butter
large pinch chilli powder

Dish: 1 x small mixing bowl, 8 x wooden skewers

Accessory: Enamel tray + wire rack

1. Place chicken, 50 g (2 oz) creamed coconut, 30 ml (2 tbsp) lemon juice and 15 ml (1 tbsp) soy sauce into a blender or food processor. Add the oil, garlic, turmeric, five spice, coriander and cumin and blend until smooth.
2. Pour over the chicken. Cover and marinate in the fridge for 2-3 hours or overnight.
3. For the serving sauce: Pour 50 g (2 oz) of creamed coconut into a large jug. Add the peanut butter, 15 ml (1 tbsp) of the lemon juice, 15 ml (1 tbsp) of the soy sauce, the chilli powder and 80 ml (5 tbsp) water. Cook on 1000 W microwave for 3-4 minutes or until the sauce boils and thickens, stirring frequently. Turn into a serving bowl.
4. Thread the chicken onto wooden skewers. Place on wire rack on enamel tray and cook on Combi 4 for 26-30 minutes or until cooked through, turning occasionally. Serve hot with sauce for dipping.

Barbeque Spare Ribs

ingredients

Serves 4

675 g (1 ½ lb) pork ribs 30 ml (2 tbsp) white wine vinegar, Sauce: 45 ml (3 tbsp) tomato sauce 45 ml (3 tbsp) soy sauce 45 ml (3 tbsp) honey 5 ml (1 tsp) dry mustard powder 45 ml (3 tbsp) plum jam

Dish: 1 x large Pyrex®

casserole dish with lid

1 x Pyrex® bowl

1 x Pyrex® shallow dish

Accessory: Enamel tray

1. Place ribs into large casserole dish, cover with water and add the vinegar.
2. Cover and cook on 1000 W microwave for 6-8 minutes then 300 W microwave for 20 minutes. Drain.
3. Combine all sauce ingredients together in a Pyrex® bowl and heat on 600 W microwave for 2 minutes. Mix thoroughly.
4. Toss ribs in sauce. Arrange on the base of shallow dish on the enamel tray and cook on Combi 2 for 15-20 minutes or until ribs are dark brown and crispy.

Casserole Pork with Herby Dumplings

ingredients

Serves 4

30 ml (2 tbsp) oil

1 medium onion, chopped

1 green pepper, deseeded and chopped

225 g (8 oz) carrots, sliced

450 g (1 lb) lean pork, cubed

30 ml (2 tbsp) seasoned flour

5 ml (1 tsp) ground bay leaves

5 ml (1 tsp) dried sage

salt and pepper

300 ml (½ pt) dry cider

Dumplings:

175 g (6 oz) self raising flour

75 g (3 oz) suet

pinch of salt

5 ml (1 tsp) mustard powder

15 ml (1 tbsp) fresh parsley, chopped

150 ml (¼ pt) cold water

Dish: 1 x large Pyrex®

casserole dish with lid

Accessory: Enamel tray

1. Place oil, onion, green pepper and carrots in casserole dish, cover and cook on 1000 W microwave for 5 minutes or until soft.
2. Toss pork in seasoned flour and add to onion mixture. Stir in all other ingredients, cover, place on enamel tray and cook on Combi 1 for 1 hour or until pork is tender.
3. Whilst cooking make the dumplings by combining the flour, suet, salt, mustard and parsley. Add the water to make a stiff dough. Shape dough into 8 round dumplings.
4. When pork is cooked, uncover and place dumplings around the edge of dish. Cook uncovered on the enamel tray on Combi 1 for 15 minutes or until dumplings are cooked through.

Plate of meatballs, vegetables, and sauce on a marble tablecloth (no text or symbols visible)

Toad in the Hole

ingredients

Serves 4

150 g (5 oz) plain flour

3 ml (½ tsp) salt

2 eggs

300 ml (½ pt) milk and water

25 g (1 oz) oil

450 g (1 lb) sausages

Dish: 1 x mixing bowl,

1 x 25 x 18 cm (10 x 7 inch) oblong

rectangular tin

Accessory: Enamel tray

1. Preheat oven with enamel tray on Convection 200 °C.
2. Sift flour and salt in a bowl. Add eggs and half the liquid. Beat until smooth. Gradually stir in remaining liquid.
3. Put oil in tin with sausages on enamel tray. Cook on Convection 200 °C for 15 minutes.
4. Pour in the batter and cook for 15-20 minutes on Convection 200 °C or until the batter is well risen and golden brown.

Creamy Chicken Gratin

ingredients

Serves 4

350 g (12 oz) leeks,

trimmed and sliced

25 g (1 oz) butter

30 ml (2 tbsp) plain flour

300 ml ( 12 pt) milk

225 g (8 oz) cooked chicken, chopped

100 g (4 oz) ham, chopped

175 g (6 oz) Gruyere cheese, grated

4 frozen garlic bread slices

Dish: 1 x large Pyrex® bowl

1 x 26 cm (10 ½ inch) gratin dish

Accessory: Enamel tray

1. Slice the leeks and place in a large bowl with the butter. Cover and soften on 1000 W microwave for 3-4 minutes or until softened.
2. Add the flour and mix well. Stir in the milk and heat, uncovered on 1000 W microwave for 4-5 minutes or until thickened. Stir halfway. Add the chicken, ham and cheese then season and mix well.
3. Pour into the gratin dish and top with the garlic bread slices. Place on enamel tray and cook on Combi 3 for 10-15 minutes or until piping hot and golden.

Belgian Beef Casserole

ingredients

Serves 4

675 g (1 ½ lb) braising steak, cubed

3 large onions, thinly sliced

1 clove of garlic, crushed

30 ml (2 tbsp) seasoned flour

15 ml (1 tbsp) brown sugar

300 ml (1/2 pt) hot beef stock

300 ml (½ pt) light ale

15 ml (1 tbsp) wine vinegar

5 ml (1 tsp) mixed herbs

2 bay leaves

Topping:

15 ml (1 tbsp) french mustard

60 ml (4 tbsp) butter, softened

1 clove of garlic, crushed

8 x 2.5 cm (1 inch)

french bread, sliced

Dish: 1 x large Pyrex®

casserole dish with lid

1 x mixing bowl

Accessory: Enamel tray

1. Combine all the casserole ingredients in dish. Cover with lid and cook on enamel tray on Combi 1 for 1 hour, or until meat is tender. Remove bay leaves.
2. For topping, blend mustard, butter and garlic in a mixing bowl. Spread over one side of each bread slice.
3. Uncover casserole and arrange bread on top. Return to oven and cook uncovered on Combi 1 for a further 10 minutes. The casserole is ready when the bread slices are crisp and golden.

Shepherd's Pie

ingredients

Serves 4

1 medium onion, chopped
2 carrots, chopped
25 g (1 oz) butter
350 g (12 oz) lamb or beef mince
300 ml ( 12 pt) hot lamb or beef stock
3 ml (½ tsp) Worcestershire sauce
5 ml (1 tsp) tomato purée
15 ml (1 tbsp) cornflour salt and pepper
675 g (1 ½ lb) potatoes, cubed
135 ml (9 tbsp) water
30 ml (2 tbsp) milk
25 g (1 oz) cheese

Dish: 1 x medium Pyrex®

casserole dish with lid

1 x large Pyrex® casserole dish with lid

1 x square Pyrex® dish 22 x 22 cm

(8 ½ inch x 8 ½ inch)

Accessory: Enamel tray

1. Place onion, carrots and butter in medium casserole dish. Cover and cook on 1000 W microwave for 3-5 minutes or until soft.
2. Add mince to vegetables and mix well. Mix together stock, Worcestershire sauce and tomato purée, pour over mince and season to taste. Cook on 1000 W microwave for 5 minutes. Add cornflour, cook on 1000 W microwave for 5-7 minutes or until thickened. Transfer to square Pyrex® dish.
3. Cook potatoes with water in large casserole dish, covered on 1000 W microwave for 8-10 minutes. Drain and mash well with the milk and spread on top of the meat, using a fork to make a pattern on top.
4. Sprinkle with cheese, place on enamel tray and cook on Combi 4 for approx. 15-20 minutes or until top is crisp and golden.

Close-up of a bowl of layered meat and pasta with herbs, served on a wooden board (no text or symbols visible)

Lasagne

ingredients

Serves 4

2 x quantities of white sauce (refer to page 57)

5 ml (1 tsp) mustard

100 g (4 oz) grated cheese salt and pepper

1 quantity of savoury mince (refer to page 42)

12 sheets pre-cooked lasagne

60 ml (4 tbsp) Parmesan cheese

Dish: 1 x large Pyrex® rectangular dish

Accessory: Enamel tray

1. Add mustard, cheese and seasoning to the hot white sauce.
2. Cover the base of the dish with a layer of cheese sauce, then a layer of lasagne, followed by a layer of hot meat mixture. Continue with a layer of lasagne then meat, ending with a layer of cheese sauce.
3. Sprinkle Parmesan cheese over the top, place on enamel tray and cook on Combi 2 for 15-20 minutes or until the pasta is tender and the top is crispy and golden brown.

Hungarian Goulash

ingredients

Serves 4

600 g (1 ¼ lb) braising steak, cubed

45 ml (3 tbsp) seasoned flour

600 ml (1 pt) hot beef stock

60 ml (4 tbsp) soured cream

Dish: 1 x large Pyrex®

casserole dish with lid

Accessory: Enamel tray

1. Toss meat in the flour. Combine all ingredients except the soured cream in casserole dish, cover.
2. Place on enamel tray and cook on Combi 1 for 1 hour 15 minutes, or until the meat is tender.
3. Remove from oven and immediately stir in the soured cream. Serve with ribbon noodles.

Savoury Mince

ingredients

Serves 4

1 onion, diced

1 clove of garlic, crushed

15 ml (1 tbsp) oil

400 g (14 oz) canned chopped tomatoes

5 ml (1 tsp) mixed herbs

450 g (1 lb) mince

salt and pepper

Dish: 1 x large Pyrex®

casserole dish with lid

Accessory: none

1. Place onion, garlic and oil in casserole dish, cover and cook on 1000 W microwave for 2 minutes or until soft.
2. Place all other ingredients in casserole dish. Stir well.
3. Cover and cook on 1000 W microwave for 10 minutes then 600 W microwave for 15-20 minutes or until cooked.

Variation: Chilli con carne

Add 400 g (14 oz) canned red kidney beans drained, 5-10 ml (1-2 tsp) chilli powder, 1 diced green pepper to the ingredients above.

Moussaka

ingredients

Serves 4

30 ml (2 tbsp) olive oil

2 cloves of crushed garlic

1 medium onion, chopped

1 aubergine, sliced

400 g (14 oz) canned chopped tomatoes

350 g (12 oz) lamb mince

30 ml (2 tbsp) tomato purée salt and pepper

Topping:

2 eggs

150 ml (¼ pt) single cream

100 g (4 oz) cheese, grated

25 g (1 oz) Parmesan cheese, grated

Dish: 1 x 20 cm (8 inch) shallow dish

Accessory: Enamel tray

1. Place oil, garlic, onion and aubergine in dish. Cover and cook on 1000 W microwave for 2 minutes or until softened.
2. Add tomatoes and lamb mince and purée and cook re-covered on 1000 W microwave for 7 minutes. Season and mix well.
3. Whisk eggs, cream and cheese together and pour over lamb. Sprinkle with Parmesan cheese, place on enamel tray and cook on Combi 2 for 15-20 minutes or until topping is puffed and golden.

Close-up of a baked dish with sauce and butter, served in a white ceramic bowl on a table (no text or symbols visible)

Kedgeree

ingredients

Serves 4

175 g (6 oz) easy cook brown rice
450 ml (3/4 pt) hot chicken stock
450 g (1 lb) smoked haddock
30 ml (2 tbsp) lemon, juiced
1 medium onion, chopped
15 ml (1 tbsp) oil
150 ml (¼ pt) soured cream
15 ml (1 tbsp) curry paste
100 g (4 oz) frozen peas
30 ml (2 tbsp) parsley, chopped
2 boiled eggs,
chopped into small chunks

Dish: 1 x large Pyrex®

casserole dish with lid

1 x Pyrex® shallow dish

1 x small Pyrex® dish

Accessory: none

1. Place the rice and chicken stock in casserole dish, cover and cook on 1000 W microwave for 15-20 minutes or until tender.
2. Place the fish in a shallow dish, sprinkle with lemon juice, cover and cook on 1000 W microwave for 5-6 minutes or until cooked. Skin and flake.
3. Place onion and oil in a small dish, cover and cook on 1000 W microwave for 3-4 minutes or until softened.
4. Combine the soured cream with curry paste. Mix into rice then stir in flaked fish, onion, peas, parsley, eggs and seasoning. Cover and cook on 1000 W microwave for 5 minutes or until piping hot.

Vegetable and Chick Pea Casserole

ingredients

Serves 4

1 medium onion, chopped
10 ml (2 tsp) vegetable oil
2 medium courgettes, thickly sliced
1 red pepper, deseeded and chopped
2 medium carrots, peeled and sliced
1 small cauliflower, divided into florets
100 g (4 oz) dried apricots, halved
2 cloves of garlic, crushed
425 g (15 oz) canned chick peas, drained

3 ml (½ tsp) ground tumeric

3 ml (½ tsp) ground corriander

3 ml (½ tsp) ground cumin

5 ml (1 tsp) paprika

2.5 cm (1 inch) piece fresh root gin-

ger, peeled and finely chopped salt and pepper

450 ml (3/4 pt) hot vegetable stock

parsley, chopped

Dish: 1 x large casserole dish with lid

1 x Pyrex® shallow dish

Accessory: none

1. Place the onion and oil in a large casserole dish. Cover and cook on 1000 W microwave for 3 minutes or until starting to soften.
2. Add the prepared vegetables, apricots, garlic, chick peas and stir in the spices, salt, pepper and stock.
3. Cover and cook on 1000 W microwave for 20-25 minutes or until vegetables are soft. Stir two or three times during cooking. Serve with couscous or rice and garnish with parsley.

N.B.

To prepare couscous: Place 300 ml ( 12 pt) vegetable stock in a shallow dish and 1.2 ml ( 14 tsp) turmeric. Cook on 1000 W microwave for 4 minutes or until boiling. Add 175 g (6 oz) couscous and allow to stand for 5 minutes. Fluff up with a fork before serving.

Wild Mushroom and Basil Risotto

ingredients

Serves 4

40 g (1 ½ oz) dried cep mushrooms 50 g (2 oz) butter

1 clove of garlic, finely chopped
1 small onion, finely chopped
freshly ground black pepper
250 g (9 oz) arborio rice
300 ml (½ pt) hot vegetable stock
12 basil leaves, torn

Dish: 1 x Pyrex® shallow dish
1 x large casserole dish with lid
Accessory: none

1. In shallow dish, soak mushrooms in 300 ml ( 12 pt) warm water.
2. Place the butter, garlic and onion in a large casserole dish, cover and cook on 1000 W microwave for 3 minutes, or until softened. Season with freshly ground black pepper.
3. Stir the rice into the butter mixture and add the hot stock and soaking liquid from the mushrooms. Cover and cook for a further 5 minutes on 1000 W microwave.
4. Stir the mushrooms into the rice mixture. Cover and cook for a further 5 minutes on 1000 W microwave.
5. Stir and add the basil. Continue to cook for the final 5 minutes on 1000 W microwave. Leave to stand for approx. 10 minutes and then stir with a fork.

Close-up of a plated dish featuring a golden rice topped with mushrooms and herbs, served on a patterned ceramic plate with fork and spoon in background (no text or symbols visible)

Tagliatelle Toscana

ingredients

Serves 4

400 g (14 oz) fresh tagliatelle

1 large onion, chopped

1 clove of garlic, crushed

15 ml (1 tbsp) olive oil

1 large aubergine, cubed

400 g (14 oz) canned chopped tomatoes

5 ml (1 tsp) basil

8-10 black olives, stoned

100 g (4 oz) mozzarella, diced

30 ml (2 tbsp) Parmesan cheese, grated

Dish: 2 x large Pyrex®

casserole dish with lid

Accessory: Enamel tray

1. Cook the pasta in casserole dish with 600 ml (1 pt) boiling water, covered, on 1000 W microwave for 4 minutes or until tender. Drain.
2. Place onion, garlic and oil in a casserole dish, cover and cook on 1000 W microwave for 2 minutes or until soft. Add the aubergine, chopped tomatoes, basil, tomato purée, butter, seasoning and olives. Cover and cook on 1000 W microwave for 6-8 minutes.
3. Mix the drained pasta with the mozzarella. Place in a casserole dish. Pour the sauce over the top. Sprinkle with Parmesan. Place on enamel tray and cook on Combi 4 for 6-8 minutes or until golden brown and piping hot.

Roast Vegetable and Pasta Gratin

ingredients

Serves 4

1 auberbine, diced

2 leeks, sliced

1 red pepper, chopped

1 green pepper, chopped

1 onion, chopped

1 clove of garlic, crushed

45 ml (3 tbsp) olive oil

225 g (8 oz) pasta shapes

225 g (8 oz) fresh spinach

White sauce:

40 g (1 ½ oz) butter

40 g (1 ½ oz) flour

600 ml (1 pt) milk

15 ml (1 tbsp) mustard

50 g (2 oz) Cheddar cheese, grated

150 g (5 oz) Boursin ^® cheese salt and pepper

Dish: 1 x small roasting dish

1 x large casserole dish with lid

1 x large Pyrex® shallow dish

Accessory: Enamel tray

1. Preheat oven with enamel tray on Convection 220 °C. Chop all the vegetables except spinach into bite sized pieces and put in roasting dish with the oil. Cook on Convection 220 °C 25-30 minutes.
2. Cook the pasta shapes in a casserole dish with 450 ml ( 34 pt) boiling water on 1000 W microwave for 5-6 minutes or until soft. Drain. Wash the spinach and tear into small pieces.
3. Make the white sauce as per instructions on page 57, add the mustard, Cheddar, Boursin ^® cheese and stir thoroughly until smooth. Season well.
4. Mix the pasta, spinach and roast vegetables with the sauce and place in a large shallow dish. Sprinkle the top with cheese.
5. Cook on enamel tray on Combi 3 for 10-15 minutes or until golden brown.

Lentil Biryani

ingredients

Serves 4-6

15 ml (1 tbsp) oil

1 large onion, sliced

5 ml (1 tsp) ginger root, grated

1 clove of garlic, crushed

3 ml (½ tsp) tumeric

5 ml (1 tsp) chilli powder

10 ml (2 tsp) curry powder

150 ml (¼ pt) natural yoghurt

100 g (4 oz) mushrooms, sliced

2 tomatoes, peeled and chopped

100 g (4 oz) canned green lentils

300 ml (½ pt) hot water

50 g (2 oz) cashew nuts

450 g (1 lb) cooked basmati rice Garnish:

1 hard boiled egg, sliced

corriander leaves

1. Place the oil and onion in a large casserole dish. Cover and cook on 1000 W microwave for 3 minutes or until softened.
2. Add the ginger, garlic, turmeric, chilli and curry powder. Cover and cook on 1000 W microwave for 2 minutes.
3. Add the yoghurt, mushrooms, tomatoes, lentils and water. Cover and cook on 1000 W microwave for 30-35 minutes or until the lentils are tender and the liquid has evaporated.
4. Add the cooked rice and cashew nuts to the lentil mixture and mix thoroughly. Reheat on 1000 W microwave if necessary. Garnish and serve.

Dish: 1 x large Pyrex® casserole

dish with lid

Accessory: none

Stuffed Croissants

ingredients

Makes 8

100 g (4 oz) Cheddar cheese, grated

100 g (4 oz) smoked ham, diced
1 tomato, deseeded and chopped
60 ml (4 tbsp) sour cream
15 ml (1 tbsp) mayonnaise
10 ml (2 tsp) wholegrain mustard
pepper
8 croissants

Dish: 1 x medium Pyrex® mixing bowl

Accessory: Enamel tray + wire rack

1. Combine all the filling ingredients in mixing bowl.
2. Slice in back of each croissant and fill with mixture.
3. Place 4 croissants on enamel tray and cook on Combi 5 for 2-4 minutes. Repeat with the remaining 4 croissants.

Muffin Pizzas

ingredients

Serves 4

150 ml (¼ pt) Passata

100 g (4 oz) garlic sausage, cubed

1 clove of garlic, crushed

1 small onion, diced

4 large muffins, halved

100 g (4 oz) cheese, grated

50 g (2 oz) canned anchovy fillets

black olive garnish

Dish: 1 x Pyrex® mixing bowl

Accessory: Enamel tray + wire rack

1. Place Passata, sausage, garlic and onion in a bowl and mix well.
2. Arrange muffin halves, 4 at a time on wire rack on enamel tray and toast on Grill 3 for 4-6 minutes or until browned.
3. Spread muffins with the mixture. Top with cheese, anchovies and olives.
4. Cook on Grill 3 for 4-6 minutes or until cheese has melted and is beginning to brown.

Cheese, Onion and Olive Scones

ingredients

Serves 4

1 medium onion, finely chopped

15 ml (1 tbsp) olive oil

175 g (6 oz) self-raising flour

3 ml (½ tsp) salt

3 ml (½ tsp) mustard powder

3 ml (½ tsp) cayenne pepper salt and pepper

25 g (1 oz) butter

40 g (1 ½ oz) strong Cheddar cheese, grated

40 g (1 ½ oz) Parmesan cheese

25 g (1 oz) black olives, stoned and chopped

1 egg, beaten

45 ml (3 tbsp) milk

1 egg for glazing

Dish: 1 x small Pyrex® bowl

1 x Pyrex ^® mixing bowl small baking sheet

Accessory: Enamel tray

1. Place onion and oil in a bowl. Cover and cook on 1000 W microwave for 3 minutes or until softened. Drain.
2. Preheat oven on Convection 200 °C with enamel tray.
3. Sift together the flour, salt, mustard and cayenne with seasoning. Rub in the butter.
4. Mix in onion, cheeses and olives. Beat egg and milk together. Pour into flour mixture and bring to a soft dough.
5. On a floured surface roll out dough to approx. 2 cm ( 34 inch) thick. Cut out rounds using a 6 cm (2 12 inch) pastry cutter and brush with beaten egg.
6. Place the dough rounds on a lightly greased baking sheet. Place on the enamel tray and cook on Convection 200 °C for 16-20 minutes or until cooked and golden brown.

Brie and Cranberry Crostini

ingredients

Serves 4

1 small baguette, cut into 8 slices
60 ml (4 tbsp) cranberry sauce
175 g (6 oz) brie, sliced
sesame seeds

Dish: none

Accessory: Enamel tray + wire rack

1. Place the slices of baguette on the wire rack on enamel tray and cook on Grill 3 for 2-3 minutes or until lightly toasted.
2. Turn the slices over and spread each slice with cranberry sauce.
3. Top with a slice of brie and sprinkle with sesame seeds.
4. Cook on wire rack on enamel tray on Grill 3 for 3-4 minutes or until cheese has started to melt and sesame seeds turn golden.

Croque Monsieur

ingredients

Serves 2

4 slices bread, buttered 5 ml (1 tsp) dijon mustard 2 slices smoked ham 100 g (4 oz) sliced cheese

Dish: none

Accessory: Enamel tray + wire rack

1. Place the bread, buttered side up on wire rack on enamel tray and cook on Grill 3 for approx. 3-4 minutes or until browning.
2. On 2 slices of the bread, spread the untoasted sides with mustard and top with ham and cheese. Cover with the other slices, browned side up.
3. Place back on the wire rack on enamel tray and cook on Grill 3 for 1-2 minutes or until the cheese has melted.

Macaroni Cheese

ingredients

Serves 4

175 g (6 oz) quick cooking macaroni 175 g (6 oz) butter 1 small onion, finely chopped 100 g (4 oz) bacon, chopped 40 g (1 ½ oz) flour 600 ml (1 pt) milk salt and pepper 5 ml (1 tsp) french mustard 150 g (5 oz) red cheese, grated 30 ml (2 tbsp) fresh brown breadcrumbs

Dish: 1 x large Pyrex® casserole dish

1 x large Pyrex® jug 1 x large shallow Pyrex® dish Accessory: Enamel tray

1. Cook macaroni in large casserole dish in 450 ml (3/4 pt) boiling water. Cover and cook on 1000 W microwave for 5-6 minutes or until soft. Drain.
2. Place butter, onion and bacon in a jug. Cover. Cook on 1000 W microwave for 5 minutes or until onion is soft. Stir halfway through cooking.
3. Stir in flour and cook for 30 seconds on 1000 W microwave.
4. Gradually add milk, stir well and season. Cook on 1000 W microwave for 5-6 minutes or until sauce is thick and bubbling. Stir twice during cooking.
5. Add mustard and 100 g (4 oz) grated cheese. Place the macaroni in a large shallow dish. Add sauce and mix well. Sprinkle with breadcrumbs and remaining cheese.
6. Place on enamel tray and cook on Combi 3 for 8-14 minutes or until cheese starts to melt.

Vegetables and Vegetarian

Plate of diced white food items on a plain background (no text or symbols visible)

• Root vegetables. i.e. carrots, swede, should be cut into slices, strips or cubes.
• Do not mix fresh and frozen vegetables as the cooking times may be different.

Black-and-white photo of sliced radishes in a glass bowl and placed on a surface with a whole root (no text or symbols visible)

• 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.

Close-up of a dish with shredded meat and vegetables on a white plate (no text or symbols visible)

• Cabbage should be shredded and cooked by 1000 W microwave. Approx. 500 g for 12-14 minutes with 75 ml (5 tbsp) water.
• Fresh vegetables require 15 ml (1 tbsp) of water per 100 g vegetables. Cover with pierced cling film or lid and stir halfway.

Top-down view of a glass bowl containing various types of flaxseed or cauliflower slices (no text or symbols visible)

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

Vegetables and Vegetarian

Top-down view of six broccoli pieces in a clear glass dish (no text or symbols visible)

- 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.

Close-up of a glass bowl containing a sliced white vegetable with visible calyx and flour (no text or symbols)

• Whole cauliflower should be cooked upside down on 600 W microwave for 10 minutes. approx. with 90 ml (6 tbsp) water.

Jacket Potatoes

Varieties of potatoes vary in their suitability for cooking by microwave. We recommend Maris Piper for consistently good results. The cooking times given may need adjustment for other varieties. The ideal size of potato to be cooked by microwave is 200 g - 250 g (7-9 oz).

Before Cooking

Wash potatoes and prick skins several times. Spread around edge of turntable.

After Cooking

Remove from oven and wrap in aluminium foil to retain the heat. Leave to stand for 5 minutes.

Three potatoes on a petri dish with a fork inserted, no text or symbols visible

Two wrapped chocolate candies with metallic foil, one open showing a circular opening (no text or symbols visible)

Vegetable Chilli

ingredients

Serves 4

15 ml (1 tbsp) olive oil

1 onion, finely chopped

1 green pepper, deseeded, chopped

1 chilli, chopped

2 carrots, diced

5 ml (1 tsp) chilli powder

3 ml (½ tsp) cumin

175 g (6 oz) bulgar wheat

400 g (14 oz) canned chopped tomatoes

400 g (14 oz) canned red kidney beans, drained

450 ml (3/4 pt) water

Dish: 1 x large Pyrex® casserole dish with lid

Accessory: none

1. Place oil, onion, pepper, chilli and carrots in a large casserole, cover and cook on 1000 W microwave for 4-5 minutes or until softened.
2. Add chilli powder and cumin. Stir in bulgar wheat, chopped tomatoes, tomato purée, red kidney beans and water. Cover and cook on 1000 W microwave for 10-15 minutes.

Roast Vegetable Parcels

ingredients

Serves 4

450 g (1 lb) mixed vegetable e.g. sweet potato, red pepper, leeks, aubergine, coutgettes, onion, chopped

1 clove of garlic, crushed

30 ml (2 tbsp) olive oil

200 g (7 oz) canned chopped tomatoes

50 g (2 oz) Gruyère cheese, grated

100 g (4 oz) Boursin® cheese

15 ml (1 tbsp) single cream

225 g (8 oz) ready made puff pastry

1 egg for glazing

Dish: 1 x large mixing bowl

1 x large Pyrex® bowl

1 x small mixing bowl

Accessory: Enamel tray

1. Preheat oven Convection 220 °C with enamel tray. Chop vegetables into 2 ½ cm (1 inch) chunks.
2. Add garlic and oil, mix thoroughly with mixed vegetables. Place onto enamel tray.
3. Cook on Convection 220 °C for 20-25 minutes until vegetables are browned and al dente.
4. Place the chopped tomatoes and purée in a heatproof bowl uncovered and cook on 1000 W microwave for 5 minutes then 600 W microwave for 5 minutes or until mixture is reduced in volume and thickened.
5. Mix the tomato sauce with the cooked vegetables and pine nuts.
6. Mix together the Gruyère cheese, Boursin ^® and single cream.
7. Roll out pastry until it measures approx 40 cm (16 inch) square. Divide into 4 equal squares.
8. Place 14 of the vegetable mixture in the centre of the square and top with 14 of the cheese mixture.
9. Bring the corners of the pastry to the centre, pressing the edges together. Seal with water. Glaze with beaten egg.
10. Cook in a preheated oven on Convection 220 °C for 15-20 minutes or until golden and cooked through.

Leek and Potato Gratin

ingredients

Serves 4

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

Dish: 1 x large Pyrex® bowl

1 x small mixing bowl 1 x 25 cm (10 inch) Pyrex® flan dish Accessory: Enamel tray

1. Place the vegetables in large bowl. Add 90 ml (6 tbsp) of water, cover and cook on 1000 W microwave for 10-12 minutes 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. Sprinkle with breadcrumbs, place on enamel tray and cook on Combi 3 for 10-14 minutes or until golden brown.

Dish of golden-brown baked bread rolls in a rectangular baking pan, accompanied by a plate of fresh salad and chopsticks (no text or symbols visible)

Vegetable Lasagne

ingredients

Serves 4-6

1 large onion, chopped

25 g (1 oz) butter

1 clove of garlic, crushed

225 g (8 oz) carrots, diced

225 g (8 oz) leeks, chopped

225 g (8 oz) courgettes, diced

1 green pepper, chopped

150 ml (¼ pt) hot vegetable stock salt and pepper

300 ml ( 12 pint) prepared tomato sauce

175 g (6 oz) fresh lasagne sheets

225 g (8 oz) Mozzarella cheese

Dish: 1 x large Pyrex® casserole dish with lid

1 x Pyrex® rectangular dish

Accessory: Enamel tray

1. Place onion and butter in a casserole dish, cover and cook on 1000 W microwave for 3 minutes. Add vegetables and stock, cover and cook on 1000 W microwave for 8-10 minutes or until vegetables are soft, drain. Season to taste.

2. Cover base of rectangular dish with a thin layer of tomato sauce, then a layer of lasagne on top followed by a layer of vegetable mixture. Thinly slice 175 g (6 oz) 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. Cook on enamel tray on Combi 2 for 20-25 minutes or until the pasta is cooked.

A large rectangular dish with golden-brown, sauce-filled layers of pasta and cheese, served in a white ceramic bowl on a wooden board (no text or symbols visible).

Goat's Cheese Tart with Roasted Vegetables

ingredients

Serves 4

100 g (4 oz) butter

225 g (8 oz) plain flour

50 g (2 oz) Parmesan cheese, grated finely

1 red pepper, diced into 4 cm

(1 ½ inch) pieces

1 yellow pepper, diced into 4 cm (1 ½ inch) pieces

2 medium courgettes, sliced

100 g (4 oz) auberbine, diced into

4 cm (1 ½ inch) pieces

15 ml (1 tbsp) olive oil

100 g (4 oz) soft goat's cheese

3 eggs, beaten

75 ml (5 tbsp) crème fraiche or double cream

15 ml (1 tbsp) fresh parsley, chopped salt and pepper

Dish: 1 x large mixing bowl

1 x 23 cm (9 inch) flan dish

1 x Jug

Accessory: Enamel tray

1. Preheat the oven on Convection 200 °C.

2. Rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the parmesan, add 2-3 tbsps (30-45 ml) cold water and mix to a firm dough.

3. Roll out and line the flan dish. Prick the base with a fork and allow to rest for 15 minutes.

4. Cover the pastry with greaseproof, add baking beans and cook on enamel tray on Convection 200 °C for 10 minutes. Remove the paper and beans and cook for a further 5 minutes or until cooked. Allow to cool.

5. Place the prepared vegetables on enamel tray and drizzle with olive oil. Cook on Combi 5 for 10-12 minutes or until lightly browned. Turn halfway during cooking.

6. Place the vegetables in the flan case and dot teaspoons of the goat's cheese around the vegetables.

7. Beat together the eggs and creme fraiche until smooth, add the parsley and seasoning. Pour carefully over the filling.

8. Place on enamel tray and cook on Combi 2 for 20-23 minutes or until set and lightly browned.

Roast Potatoes

ingredients

Serves 4

450 g (1 lb) potatoes,

25 g (1 oz) butter

30 ml (2 tbsp) oil

Dish: none

Accessory: Enamel tray

1. Peel and cut potatoes into quarters. Par boil and drain (see page 5).
2. Place potatoes, oil and butter on enamel tray.
3. Cook on Combi 4 for 25 minutes turning and basting potatoes during cooking, or until crisp and brown.

Close-up of a braised potato dish in a metal bowl, garnished with fresh herbs and sauce (no text or symbols visible)

Stuffed Peppers

ingredients

Serves 6

3 red peppers

3 yellow peppers

1 bunch spring onions, thinly sliced 30 ml (2 tbsp) olive oil

50 g (2 oz) pine nuts

2 cloves of garlic, crushed

100 g (4 oz) long grain rice

300 ml (1/2 pint) hot vegetable stock

100 g (4 oz) cherry tomatoes, halved

100 g (4 oz) mozzarella, diced

100 g (4 oz) gorgonzola or any blue cheese, diced

1 handful parsley, finely shredded

1 handful basil, finely shredded

Dish: 1 x large Pyrex® casserole dish

1 x large Pyrex® rectangular dish

Accessory: Enamel tray

1. Slice the tops off the peppers and put to one side. Remove the seeds and rinse out.
2. Place the spring onions, oil, garlic and pine nuts into in a casserole dish and stir together. Cook on 1000 W microwave for 2 minutes.
3. Add rice and hot stock. Cover and cook on 1000 W microwave for 10 minutes.
4. Allow to cool slightly and then stir in the cherry tomatoes, mozzarella, gorgonzola, parsley and basil. Season well.
5. Spoon the stuffing into the peppers and arrange them closely together in the rectangular dish.
6. Place on enamel tray and cook on Combi 3 for 10 minutes.
7. Place tops back on peppers and cook on Combi 5 for a further 8-10 minutes.

Cauliflower Cheese

ingredients

Serves 4

1 cauliflower

90 ml (6 tbsp) water

25 g (1 oz) butter

25 g (1 oz) flour

3 ml (½ tsp) french mustard

300 ml (½ pt) milk

salt and pepper

Topping:

75 g (3 oz) red cheese, grated

15 ml (1 tbsp) brown breadcrumbs

Dish: 1 x large Pyrex® casserole dish with lid

1 x Pyrex® jug

1 x medium Pyrex® gratin dish

Accessory: Enamel tray

1. Place cauliflower florets in a bowl. Add water. Cover and cook on 600 W microwave for 10 minutes or until tender. Drain.
2. Melt butter on 1000 W microwave for 30-50 seconds in a Pyrex ^® jug. Stir in flour and mustard. Cook for a further 30 seconds. Add milk gradually. Stir well and season.
3. Cook on 1000 W microwave for 2-3 minutes or until sauce is thick and bubbling. Stir once halfway during cooking. Stir in 60 g (4 tbsp) grated cheese.
4. Place cauliflower in gratin dish and pour over sauce. Top with remaining cheese and breadcrumbs.
5. Place on enamel tray and cook on Combi 4 for 15-18 minutes or until golden brown.

Spicy Potatoes

ingredients

Serves 4

350 g (12 oz) potatoes

45 ml (3 tbsp) natural yoghurt

10 ml (2 tsp) mango chutney

3 ml (½ tsp) cumin

3 ml (½ tsp) corriander

3 ml ( 12 tsp) tumeric

3 ml (½ tsp) garam marsala

10 ml (2 tsp) fresh corriander

pinch chilli powder

15 g (½ oz) sultanas

salt and pepper

Dish: 1 x 1.5 litre (2 pt) Pyrex®

casserole dish with lid

1 x Pyrex®mixing bowl

Accessory: none

1. Cut the potatoes into large cubes and place in a large bowl with 6 tbsp (90 ml) water. Cover and cook on 1000 W microwave for 6-8 minutes or until soft. Drain and set aside.
2. Mix the remaining ingredients together. Add the potatoes and mix well. Serve either hot or cold.

Sauces

Container Size

Always use a container or jug at least twice the capacity of the sauce, to avoid boiling over.

Covering

Do not cover sauces when cooking.

Caution!

Sauces/gravy should be thoroughly stirred before, during and after cooking, to avoid any eruptions and to result in a smooth sauce.

Reheating

Sauces can be made in advance and reheated by microwave. Reheat on 1000 W microwave and stir halfway.

Wooden Spoons

Do not leave wooden spoons in the sauce when cooking. The wood may dry out and burn. Never leave metal spoons in the sauce.

White Sauce

ingredients

30 g (1 oz) butter, room temperature

30 g (1 oz) flour

600 ml (1 pt) whole milk

Variations:

parsley, onion, cheese

15 ml lemon juice

Dish: 1 x 1 litre (1 ^3/4 pt) Pyrex® jug

Accessory: none

1. Melt butter in jug on 1000 W microwave for 20-40 seconds.
2. Stir in the flour to make a roux.
3. Add the milk gradually stirring continuously until well combined.
4. Cook for 2-3 minutes on 1000 W microwave. Stir and cook for a further 3-4 minutes. Sauce should be smooth and glossy and coat the back of a spoon.

Variations of White Sauce:

Parsley

Stir 60 ml (4 tbsp) chopped parsley and 15 ml (1 tbsp) lemon juice into sauce halfway through cooking time.

Onion

Cook 1 small onion in the butter for 30 seconds on 1000 W microwave before adding the flour and milk.

Cheese

Stir in 75 g (3 oz) grated cheese at the end of cooking time.

Custard

ingredients

30 ml (2 tbsp) custard powder

15 ml (1 tbsp) sugar

600 ml (1 pt) whole milk

Dish: 1 x 1 litre (1 34 pt) Pyrex® jug

Accessory: none

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 1000 W microwave for 4-6 minutes. Whisk well halfway through cooking time and again at the end.

Hollandaise Sauce

ingredients

3 egg yolks

30 ml (2 tbsp) white wine vinegar

100 g (4 oz) unsalted butter,

chilled and cubed

pepper

Dish: 1 x 1 litre (1 34 pt) Pyrex® jug

Accessory: none

1. Place egg yolks and vinegar in a jug. Beat well.

2. Drop cubes of butter on top. Cook on 1000 W microwave for 20 seconds.

3. Whisk. Cook on 1000 W microwave for 10 seconds.

4. Whisk again and cook on 1000 W microwave for 10 seconds. Repeat in 10 second stages until sauce is thick and creamy.

5. Season and serve immediately with salmon steaks or asparagus spears.

N.B. This sauce must not boil or eggs will curdle.

Chocolate Sauce

ingredients

25 g (1 oz) butter

75 g (3 oz) caster sugar

75 g (3 oz) soft brown sugar

50 g (2 oz) cocoa powder

3 ml ( 12 tsp) vanilla essence

300 ml ( 12 pt) milk

Dish: 1 x 1 litre (1 ^3 / _4 pt) Pyrex® jug

Accessory: none

1. Melt butter in a Pyrex ^® jug on 1000 W microwave for 30-50 seconds.

2. Stir in sugars, cocoa powder and vanilla essence.

3. Gradually add milk, stirring well.

4. Cook on 1000 W microwave for 2 minutes. Stir well. Repeat this again three more times or until you achieve a smooth and glossy consistency that coats the back of a spoon.

Pepper Sauce

ingredients

1 onion, chopped

40 g (1 ½ oz) butter

30 g (1 oz) flour

2 stock cubes

15 ml (1 tbsp) tarragon vinegar

10 ml (2 tsp) white pepper

15 ml (1 tbsp) cognac

Dish: 1 x large Pyrex® bowl

Accessory: none

1. Cook the onion in the bowl with butter for 2-3 minutes on 1000 W microwave.

2. Add flours, mix, cook again for 1 minute on 1000 W microwave and add 400 ml (2/3 pt) of hot water, 2 stock cubes, vinegar and white pepper. Cook uncovered at 1000 W microwave for 3 minutes.

3. Remove from the oven and add cognac and crème fraiche. Mix well.

Roquefort Sauce

ingredients

50 g (2 oz) Roquefort cheese

200 ml (1/3 pt) single cream

30 ml (2 tbsp) cornflour

salt and pepper

Dish: 1 x 500 ml Pyrex® bowl

Accessory: none

1. Cut the Roquefort into pieces, place in a bowl and melt using 600 W microwave for 1 minute 30 seconds.

2. Add the cream and cornflour mixed with 15 ml (1 tbsp) water. Cook on 1000 W microwave for 3-3 minutes 30 seconds, whisk halfway through the cooking time. Check the seasoning before serving.

Suetcrust Pastry

ingredients

225 g (8 oz) self-raising flour

3 ml (½ tsp) salt

100 g (4 oz) shredded suet

105 ml (7 tbsp) cold water

Dish: 1 x large Pyrex® mixing bowl

Accessory: none

1. In Pyrex ^® mixing bowl, mix together flour, salt and suet.
2. Add water and mix to a soft dough. Knead lightly until smooth.
3. In Pyrex ^® mixing bowl, mix together flour, salt and suet.
4. Add water and mix to a soft dough. Knead lightly until smooth.

Baked Jam Roly Poly Pudding

ingredients

Serves 4

1 quantity of suet pastry (as above)

75 ml (5 tbsp) seedless

raspberry jam

milk to glaze

Dish: 1 x 1 kg (2 lb) Pyrex® loaf dish

Accessory: Enamel tray

1. Roll out pastry to approx. 23 x 32 cm (9 x 13 inch).
2. Spread the jam over the pastry leaving 1 cm ( 12 inch) border all round. Brush the edges with milk and roll the pastry up evenly, starting at one short side and sealing the edges.
3. Brush top with milk and place in loaf dish. Preheat oven with enamel tray on Convection 210 °C. Cook on Combi 3 for 15-18 minutes or until golden.

Apple Strudel

ingredients

Serves 4

600 g (1 lb 5 oz) granny smiths apples, peeled, cored and sliced 12 lemon, juiced

50 g (2 oz) golden caster sugar

50 g (2 oz) walnuts, roughly chopped

50 g (2 oz) sultanas

5 ml (1 tsp) ground cinnamon

50 g (2 oz) ground almonds

6 sheets filo pastry

50 g (2 oz) butter, melted

icing sugar to serve

Dish: 1 x Pyrex® mixing bowl baking sheet

Accessory: Enamel tray

1. Preheat the oven on Convection 180 °C with enamel tray.
2. Put the apples and lemon juice into a bowl and toss together.
3. Add the sugar, walnuts, sultanas, cinnamon and almonds and mix together.
4. Take three sheets of filo pastry and brush with melted butter. Place each one with the shortest edge towards you. Overlap the 2nd sheet onto the 1st sheet by 5-6 cm (2-2 ½ inch) along the long edge and repeat with the 3rd sheet overlapping the second.
5. Place three more sheets of filo on top, in the same way as in step 4.
6. Spread the apple filling along the front edge of the filo pastry just 2.5 cm (1 inch) from the edge and 2.5 cm (1 inch) from each side.
7. Fold the sides in over the filling and brush with butter. Roll up from the long front edge buttering the final long edge to seal the strudel.
8. Place on baking sheet, seam-side down. Brush with melted butter.
9. Cook on Convection 180 °C for 30-35 minutes. Dust with icing sugar to serve.

Baking Guidelines

Covering

For traditional cakes, with long cooking times, baked on convection mode only, it is necessary to cover the top of the tin with foil 10-15 mins. after the start of baking. This is not applicable to any of the recipes in this section.

Dish Size/Shape

Always use the exact dish size stated in the following recipes, otherwise cooking times and results 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 eggs. Using a different size of egg may affect cooking times.

Combination Cooking

Do not use spring form tins, use smooth, and preferably seamless metal cake tins.

Carrot Cake

ingredients

2 eggs, beaten

150 ml ( 14 pt) vegetable oil

150 g (5 oz) self raising

wholemeal flour

100 g (4 oz) soft light brown sugar

10 ml (2 tsp) cinnamon

75 g (3 oz) raisins

100 g (4 oz) carrots, grated Icing:

50 g (2 oz) cream cheese

50 g (2 oz) butter

100 g (4 oz) icing sugar

10 ml (2 tsp) lemon, juiced

50 g (2 oz) walnuts, chopped

Dish: 1 x large mixing bowl

1 x 18 cm (7 inch) souffle dish lined with greaseproof paper

1 x medium mixing bowl

Accessory: Enamel tray

1. Mix eggs and oil together.

2. Combine flour, sugar, cinnamon, raisins and carrots in a mixing bowl and pour egg mix into flour and stir well.

3. Pour into dish and cook on the enamel tray on Combi 5 for 8 minutes.

4. For the icing: beat cream cheese and butter together and gradually add icing sugar and lemon juice. Decorate the cake with icing and sprinkle with walnuts.

Ginger Cake

ingredients

100 g (4 oz) butter

100 g (4 oz) golden syrup

100 g (4 oz) black treacle

75 g (3 oz) soft brown sugar

100 g (4 oz) self raising flour

100 g (4 oz) plain flour

5 ml (1 tsp) mixed spice

10 ml (2 tsp) ground ginger

5 ml (1 tsp) bicarbonate of soda pinch salt

150 ml (¼ pt) milk

2 eggs, beaten

Dish: 1 x small Pyrex® bowl

1 x large mixing bowl

1 x 20 cm (8 inch) square

Pyrex® dish

Accessory: none

1. Place butter, syrup, treacle and sugar in a bowl and heat on 1000 W microwave for 1-2 minutes or until fat has melted

2. Place flour, spices, bicarbonate of soda 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 square dish and cook on 600 W microwave for 8-9 minutes or until set around the edges. The cake will appear slightly wet in the centre, but will continue cooking as it cools.

Chocolate and Almond Cake

ingredients

100 g (4 oz) butter

100 g (4 oz) caster sugar

2 eggs, lightly beaten

100 g (4 oz) self raising flour

50 g (2 oz) cocoa powder

50 g (2 oz) ground almonds

100 ml (3 ½ fl. oz) whole milk

60 ml (4 tbsp) golden syrup Topping:

50 g (2 oz) butter

25 g (1 oz) cocoa powder, sifted

200 g (7 oz) icing sugar

5 ml (1 tsp) milk

Dish: 1 x 20 cm (8 inch) Pyrex®

souffle dish, greased and lined

2 x large Pyrex® mixing bowls

Accessory: none

1. Cream together butter and sugar. Gradually add egg. Add flour, cocoa powder, ground almond, milk then syrup.
2. Pour into a Pyrex ^ dish. Cook on 600 W microwave for 8-10 minutes.
3. Cream butter until soft and gradually add cocoa powder and icing sugar. Lastly adding milk as required.

Fruit Cake

ingredients

175 g (6 oz) butter

175 g (6 oz) dark brown sugar

1 lemon, grated

3 eggs, beaten

225 g (8 oz) plain flour

10 ml (2 tsp) ground spice

225 g (8 oz) raisins

225 g (8 oz) sultanas

50 g (2 oz) glace cherries

50 g (2 oz) chopped mixed nuts

15 ml (1 tbsp) treacle

45 ml (3 tbsp) brandy

Dish: 1 x Pyrex® mixing bowl

1 x 20 cm (8 inch) soufflé dish

greased and lined

Accessory: none

1. Cream butter and sugar until light and fluffy. Mix in the lemon rind. Beat in the eggs
2. Fold in the flour, spice and the rest of the ingredients. Spoon mixture into souffle dish
3. Cook on 440 W microwave for 20-24 minutes.

Pineapple, Cinnamon and Raisin Muffins

ingredients

Makes 12

100 g (4 oz) self raising flour

100 g (4 oz) wholemeal

self-raising flour

3.75 ml ( 34 tsp) bicarbonate of soda pinch salt

5 ml (1 tsp) ground cinnamon

150 ml ( 14 pt) sunflower oil

2 eggs

75 g (3 oz) golden caster sugar

125 g (4 ½ oz) carrots, grated

225 g (8 oz) canned pineapple chunks, crushed

100 g (4 oz) raisins

Dish: 2 x medium Pyrex® bowls

2 x 6 hole muffin tin

12 muffin cases

Accessory: Enamel tray

1. Preheat the oven on Convection 180 °C with enamel tray.
2. Sieve the flours, bicarbonate of soda, salt and cinnamon into a bowl.
3. In a separate bowl, beat together the oil, eggs and sugar. Add the grated carrot, crushed pineapple and raisins.
4. Pour the oil mixture into the flour mixture and stir together until just blended.
5. Put the mixture into the individual muffin tins lined with muffin cases, cook on enamel tray in two separate batches on Convection 180 °C for 20-25 minutes per batch.

Chocolate Saucy Pudding with Toffee Sauce

ingredients

75 g (3 oz) plain chocolate

30 ml (2 tbsp) milk

175 g (6 oz) margarine

175 g (6 oz) light muscovado sugar

2 eggs

150 g (5 oz) fresh white breadcrumbs

30 ml (2 tbsp) cocoa powder

Sauce:

225 g (8 oz) vanilla flavoured toffees

150 ml (¼ pt) milk

15 g (½ oz) butter

Dish: 1 x 1.2 litre (2 pt) pudding basin

1 x small Pyrex® bowl

1 x large mixing bowl

1 large Pyrex® jug

Accessory: none

1. Line the base of a 1.2 litre (2 pt) pudding basin with a circle of greaseproof paper.
2. Melt the chocolate with the milk in a small Pyrex ^ bowl on 600 W microwave for 2-3 minutes and 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 1000 W microwave for 6-7 minutes or until cooked. Leave to stand for 5 minutes before turning out.
5. Meanwhile, prepare the sauce by combining all ingredients in a large jug and cook on 1000 W microwave for 2-3 minutes or until smooth. Stir vigorously and pour over the pudding.

Plum and Oat Layer

ingredients

Makes 8 slices

100 g (4 oz) butter or margarine

50 g (2 oz) light brown sugar

30 ml (2 tbsp) golden syrup

225 g (8 oz) rolled oats

450 g (1 lb) plums, stoned and

thinly sliced

5 ml (1 tsp) ground cinnamon

Dish: 1 x large Pyrex® bowl

1 x 20 cm (8 inch) ceramic flan dish

Accessory: Enamel tray

1. Place the butter, sugar and syrup in a bowl. Cook on 1000 W microwave for 1-2 minutes or until melted. Stir in the rolled oats.
2. Spread half the oat mixture into the dish. Arrange the plums over the top in overlapping rows and sprinkle with cinnamon.
3. Sprinkle the remaining oat mixture over the plums and gently press down.
4. Cook on enamel tray on Combi 3 for 8-10 minutes or until the mixture is firm and golden brown.
5. Cut into slices while hot, then allow to cool in the dish.

Steamed Suet Sponge Pudding

ingredients

Serves 4

150 g (5 oz) self-raising flour

pinch salt

50 g (2 oz) caster sugar

50 g (2 oz) suet

1 egg

150 ml ( 14 pt) milk

30 ml (2 tbsp) jam or golden syrup

Optional:

10 ml (2 tsp) sultanas, optional

Dish: 1 x Pyrex® mixing bowl

1 x 1 litre (1 ^3/4 pt) Pyrex®

pudding basin

Accessory: none

1. In a mixing bowl, sift together the flour and salt. Stir in sugar and suet. Add the sultanas if desired.
2. Make a well in the centre and add beaten egg and milk. Mix to a soft dropping consistency.
3. Put the jam in the base of the greased pudding basin and pour pudding mixture over. Cook on 1000 W microwave for 5-5 minutes and 30 seconds or until firm.

Bread and Butter Pudding

ingredients

Serves 4

6 slices bread, buttered and cut in half diagonally

75 g (3 oz) mixed dried fruit

450 ml ( 34 pt) milk

3 eggs

25 g (1 oz) caster sugar

3 ml ( 12 tsp) nutmeg

Dish: 1 x Pyrex® dish 20 x 25 cm

(8 x 10 inch) greased

1 x large Pyrex®bowl

1 x mixing bowl

Accessory: Enamel tray

1. Arrange the bread and fruit in the prepared dish.
2. Warm the milk for 3 minutes on 600 W microwave but do not allow to boil.
3. Beat together the eggs and sugar, add the milk, stirring well.
4. Pour the mixture over the bread, sprinkle with nutmeg and leave to stand for 15 minutes. Cook on enamel tray on Combi 2 for 16-20 minutes or until set and browned.

Christmas Pudding

ingredients

Serves 6-8

1 cooking apple, peeled and grated

1 carrot, peeled and grated

1 orange, juice and grated rind

400 g (14 oz) mixed dried fruit

45 ml (3 tbsp) brandy

15 ml (1 tbsp) black treacle

50 g (2 oz) self-raising flour pinch salt

15 ml (1 tbsp) cocoa

5 ml (1 tsp) mixed spice

3 ml (½ tsp) nutmeg

100 g (4 oz) shredded suet

150 g (5 oz) fresh breadcrumbs

50 g (2 oz) mixed peel

50 g (2 oz) flaked almonds

2 eggs, beaten

Dish: 1 x large Pyrex® bowl

1 x 1.3 litre (2 ½ pt) Pyrex®

pudding basin lightly greased

Accessory: none

1. Place apple and carrot in a large bowl. Cover and cook on 1000 W microwave for 5 minutes. Beat well to make a thick purée.
2. Stir in juice, rind and mixed fruit. Cook on 1000 W microwave for 2 minutes. Stir in brandy and treacle. Stand for 5 minutes. Beat in rest of ingredients.
3. Press into a lightly greased pudding basin. Cover with greaseproof paper and cook on 1000 W microwave for 4 minutes. Stand for 5 minutes. Cook on 1000 W microwave for another 2 minutes 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 earlier than this, since the flavour will not improve with keeping, unlike a traditionally steamed pudding.

Baked Apples

ingredients

Serves 4

4 medium sized apples

30 ml (2 tbsp) caster sugar

25-50 g (1-2 oz) mixed dried fruit

25 g (1 oz) butter

Dish: 1 x Pyrex® mixing bowl,

1 x 20 cm (8 inch) Pyrex®

shallow dish

Accessory: none

1. Core the apples and score the skin around the middle.
2. Mix together the sugar and fruit and fill the centres of the apples.
3. Dot the top with butter. Stand the apples in a shallow dish and cook on 1000 W microwave for 5 minutes 30 seconds - 7 minutes. Stand for 5 minutes before serving.

N.B. The apples will look quite green when removed from the oven, but they should feel slightly soft when tested with a sharp knife. During the standing time, the colour will become dull and the apples will be tender. The apples will overcook very easily, so take care to undercook slightly. For 1 baked apple cook for 2-3 minutes. For 2 baked apples cook for 3-5 minutes.

Chocolate Brownies

ingredients

Serves 9

125 g (4 ½ oz) butter

200 g (7 oz) dark chocolate

(72 % cocoa solids)

175 g (6 oz) soft brown muscovado

2 eggs, beaten sugar

a few drops vanilla essence

50 g (2 oz) plain flour

5 ml (1 tsp) baking powder

Dish: 1 x small Pyrex® bowl

1 x Pyrex ^® mixing bowl

23 cm (9 inch) Pyrex® square dish

Accessory: Enamel tray

1. Melt the butter with 50 g (2 oz) of the chocolate in a small bowl on 600 W microwave for 2 minutes.
2. Put the eggs, sugar and vanilla essence in a bowl, then sift in the flour and baking powder.
3. Stir in the melted chocolate and butter mixture and mix well.
4. Chop the remaining chocolate into rough chunks and stir into the brownie mixture.
5. Spoon into the dish, spread evenly and cook on enamel tray, Combi 3 for 9-12 minutes or until firm.

Stacked chocolate cake slices on a white plate, with a spoon and dried chocolate pieces nearby (no text or symbols visible)

Fruit Scones

ingredients

Serves 10

225 g (8 oz) self-raising flour pinch salt

5 ml (1 tsp) baking powder

50 g (2 oz) butter

25 g (1 oz) caster sugar

50 g (2 oz) sultanas

100 ml (2 ½ fl. oz) whole milk

1 egg for glazing

Dish: 1 x Pyrex® mixing bowl

1 x small baking sheet

Accessory: Enamel tray

1. Preheat oven on Convection 210^ with enamel tray.
2. Sift the flour, salt and baking powder together. Rub in fat until the mixture resembles fine breadcrumbs. Add sugar and sultanas.
3. Make a well in the centre and stir in enough milk to form a soft dough.
4. Knead lightly. Pat out to 2 cm ( 34 inch) thick and cut into 10 rounds with a 5 cm (2 inch) cutter. Place on baking sheet, brush with beaten egg and cook on Convection 210 °C for 10-15 minutes or until well risen and golden brown.

Red Fruit Compote

ingredients

Serves 4

225 g (8 oz) plums, halved

225 g (8 oz) cherries, stoned

225 g (8 oz) blueberries

225 g (8 oz) strawberries, halved

225 g (8 oz) raspberries, halved

50 g (2 oz) golden caster sugar

Dish: 1 x large Pyrex® shallow dish

Accessory: none

1. Place the plums, cherries and blueberries in a shallow dish. Cook on 440 W microwave for 10 minutes.
2. Stir in the strawberries and cook on 440 W microwave for a further 5-6 minutes.
3. Stir the raspberries and sugar into the hot fruit and allow to cool before serving.

Streusel Topped Fruit Muffins

ingredients

Makes 12

Streusel topping:

50 g (2 oz) butter

75 g (3 oz) plain flour

30 ml (2 tbsp) granulated sugar

15 ml (1 tbsp) ground mixed spice

Muffins:

225 g (8 oz) plain flour

10 ml (2 tsp) baking powder

150 g (5 oz) caster sugar

2.5 ml ( 12 tsp) salt

12 lemon, grated zest

175 g (6 oz) fresh or frozen berries, raspberries or blueberries

75 g (3 oz) butter

110 ml (6 fl. oz) buttermilk

1 egg, lightly beaten

2.5 ml (½ tsp) vanilla essence

Dish: 1 x small Pyrex® bowl,

1 x large mixing bowl,

1 x large Pyrex® bowl,

2 x 6 hole muffin tin,

12 paper muffin cases

Accessory: Enamel tray

1. Preheat oven on Convection 180 °C with enamel tray.
2. Melt the butter on 600 W microwave for 1 minute. Combine the streusel topping ingredients to make a soft dough and reserve. Chill.
3. Sift together the flour, baking powder, sugar and salt. Add the lemon rind and the fruit.
4. Melt the butter on 1000 W microwave for 30 second - 1 minute mix in the buttermilk, egg and vanilla essence. Lightly stir in the flour mixture and divide between 12 muffin cases.
5. Crumble small amounts of streusel topping over each muffin and cook in two batches on Convection 180 °C for 22 minutes, until browned and well risen.

Rice Pudding

ingredients

Serves 4

100 g (4 oz) short grain rice

1 litre (1 3/4 pt) whole milk

75 g (3 oz) caster sugar

small piece cinnamon stick

1 vanilla pod, split lengthways

Dish: 1 x large Pyrex® casserole

dish with lid

Accessory: none

1. Place the rice, milk and sugar into the bowl. Add the cinnamon stick and vanilla pod. Do not cover.
2. Bring to the boil by heating on 1000 W microwave for 11-12 minutes on the base of the oven, paying close attention to ensure that the milk does not boil over.
3. Cook covered with a lid on 300 W microwave for 1 hour. Remove the cinnamon stick and vanilla pod. Leave to cool, serve hot or cold.

Apple Crumble

ingredients

Serves 4-6

700 g (1 lb 9 oz) cooking apples, peeled, cored and roughly chopped

2.5 ml (½ tsp) ground cinnamon

75 g (3 oz) ground almonds

75 g (3 oz) caster sugar

75 g (3 oz) butter

75 g (3 oz) plain flour

40 g (1 ½ oz) brown sugar

Dish: 1 x 24 cm (9 ½ inch)

rectangular dish

1 x Pyrex ^® mixing bowl

Accessory: Enamel tray + wire rack

1. Place the apples in the dish with brown sugar and cinnamon and cook on 1000 W microwave for 6-9 minutes, uncovered, stirring halfway through the cooking time. Leave to cool.
2. In a bowl mix ground almonds, butter, flour and caster sugar, until you obtain a mixture that looks like breadcrumbs. Spread this mixture over the pre-cooked apples.
3. Place the dish on the wire rack on enamel tray and cook on Combi 2 for 12-16 minutes, or until golden.

Preserves

Sterilizing Jars

Jam jars can be sterilized by microwave ready for your jams. Half fill with water and heat them on 1000 W microwave until water boils (approx. 3 minutes. for 2 jars). Empty and drain upside down on kitchen paper. The jars should be warm when filled with jam.

If you wish to cook larger quantities than given in the recipes below, revert to the traditional hob method, using a traditional recipe.

Dish Size

Always use a very large Pyrex® bowl. Do not attempt to use jam pans or saucepans in your microwave.

Do not leave jams unattended during cooking because of the high sugar content.

Covering

Do not cover preserves whilst cooking, apart from if recommended in the recipe.

We do not recommend that you use your microwave to sterilise babies' bottles.

(See details on page 8)

Do not seal preserving jars in your microwave.

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.

Soft Fruit Jam

ingredients

Makes approx. 675 g (1 ½ lbs)

450 g (1 lb) soft fruit, washed

450 g (1 lb) caster sugar

30 ml (2 tbsp) lemon, juiced

5 ml (1 tsp) butter

Dish: 1 x large Pyrex® bowl

Accessory: none

1. Place all ingredients in a large bowl and stir. Cook on 1000 W microwave for 5 minutes (10-15 minutes if using frozen fruit), stirring frequently. 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. 10-20 minutes. Test regularly for setting point.

Lemon Curd

ingredients

Makes approx. 900 g (2 lb)

4 lemons, juice and grated rind

450 g (1 lb) caster sugar

4 eggs, beaten

100 g (4 oz) butter

Dish: 1 x large Pyrex® bowl

Accessory: none

1. Place all ingredients in bowl. Mix well.
2. Cook on 1000 W microwave for 1 minute. Stir. Continue to cook in 1 minute stages until mixture starts to thicken, then cook for 30 seconds 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.

Orange Marmalade

ingredients

Makes approx. 675-900 g (1 ½ - 2 lbs)

450 g (1 lb) seville oranges 1 lemon

900 ml (1 ½ pt) water

450 g (1 lb) sugar

knob of butter

Dish: 2 x large Pyrex® bowl

Accessory: none

1. Grate oranges and lemon ensuring all the pith is left on the fruit. Set the rind aside.
2. Peel the fruit and put it in a food processor and chop until the pips are broken.
3. Place the chopped mixture in a large bowl and pour over boiling water. Cover with pierced cling film and cook on 1000 W microwave for 10 minutes.
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 1000 W microwave for 10 minutes until rind is tender, stirring occasionally. Stir in the sugar until dissolved.
6. Cook on 1000 W microwave for 8 minutes covered with pierced cling film. Stir in the butter and cook uncovered until setting point is reached, approx. 18-20 minutes.
7. Leave to stand for 10 minutes then pour into warmed sterilized jars.

N.B Do not double this recipe as it will boil over.

Plum Jam

ingredients

Makes approx. 1.5 kg (3 lb 5 oz)

675 g (1 lb 8 oz) plums or dam-sons, halved, stoned

200 ml ( 13 pt) cold water

675 g (1 lb 8 oz) jam sugar

30 ml (2 tbsp) lemon juice

5 ml (1 tsp) butter

Dish: 1 x large Pyrex® mixing bowl

Accessory: none

1. Place plums in a large Pyrex ^ bowl with water.
2. Cook on 600 W microwave for 10 minutes or until fruit is soft.
3. Add the remaining ingredients, stir and cook on 1000 W microwave for 5 minutes stirring frequently.
4. Wash down any sugar crystals from around the bowl.
5. Bring mixture to the boil on 1000 W microwave, approx. 4-5 minutes.
6. Continue to cook on 1000 W microwave until setting point is reached approx. 20-25 minutes. Test regularly for setting point.

Junior Menu

This section of recipes are aimed at toddlers and children or may be shared with the whole family. Ideal recipes when little ones are independently feeding themselves, introducing different flavours and textures of food.

Frittatta

ingredients

25 g (1 oz) butter

25 g (1 oz) ham, chopped

25 g (1 oz) green pepper,

finely chopped

1 spring onion, sliced

4 eggs, beaten

50 g (2 oz) Cheddar cheese, grated

Dish: 1 x 24 cm (9 ½ inch) flan dish

Accessory: none

1. Place the butter in the flan dish. Melt on 600 W microwave for 1 minute.
2. Add the ham, green pepper and spring onions. Cook on 1000 W microwave 1-2 minutes.
3. Pour the beaten egg over the top, sprinkle with the cheese.
4. Cook on 1000 W microwave for 2 minutes. Leave to stand for 2 minutes before serving

Quesadillas

ingredients

2 flour tortillas

50 g (2 oz) Cheddar cheese, grated

25 g (1 oz) cooked ham, chopped

1 spring onion, sliced

Dish: 1 x dinner plate

Accessory: none

1. Place a tortilla on the plate, place the cheese, ham and onion onto the tortilla. Place the other tortilla on top.
2. Cover with a piece of kitchen roll cook on 1000 W microwave for 1-2 minutes.

Tomato Soup

ingredients

Serves 4

30 ml (2 tbsp) olive oil

1 onion, chopped

1 garlic clove, crushed

200 g (7 oz) carrots, peeled and chopped

400 g (14 oz) canned chopped tomatoes

200 ml (1/3 pt) passata

400 ml ( pt) vegetable stock 1 bay leaf

1 sprig of fresh thyme

100 ml (4 fl. oz) single cream, optional

salt and pepper

Dish: 1 x large Pyrex® casserole dish with lid

Accessory: none

1. Place the oil, onion, garlic and carrots in a large casserole dish, cover and cook on 1000 W microwave for 5 minutes.

2. Stir in the tomatoes, passata, stock, bay leaf and thyme and cook covered on 1000 W microwave for 10 minutes then 300 W microwave for 30 minutes.

3. Remove the bay leaf and thyme, add the cream (if desired) and seasoning, blend in a food processor until smooth.

Bowl of orange tomato porridge garnished with green herbs and chili, with red tomatoes in the foreground (no text or symbols visible)

Individual Fish Pies

ingredients

Serves 6

375 g (13 oz) white potatoes, peeled and chopped

50 g (2 oz) butter

25 ml (1½ tbsp) milk

25 g (1 oz) onion, chopped into small chunks

15 g (1 tbsp) flour

75 g (3 fl. oz) milk

50 g (2 fl. oz) fish stock

125 g (4 ½ oz) white fish fillet,

skinned and cut into bite sized pieces

125 g (4 ½ oz) salmon fillet, skinned and cut into bite sized pieces

5 g (1 tsp) fresh parsley, chopped

25 g (1 oz) frozen peas

50 g (2 oz) grated cheese,

plus extra for topping

Dish: 2 x medium Pyrex®

casserole dish with lid

6 x 8 cm (3 inch) ramekin dishes

Accessory: Enamel tray

1. Place the potatoes into a casserole dish, add 3 tbsp (45 ml) water, cover and cook on 1000 W microwave for 7-9 minutes.

2. Drain the potatoes, add half the butter and milk and mash together, leave to one side.

3. Place the remaining butter in a casserole dish with the onion, cover and cook on 1000 W microwave for 3 minutes.

4. Mix the flour into the butter and onion. Cook on 1000 W microwave for 30 seconds. Gradually stir in the milk and then the stock. Cook on 1000 W microwave for 3 minutes.

5. Add the fish and parsley. Cook on 600 W microwave for 3 minutes. Stir in the peas and grated cheese.

6. Divide the fish pie mixture between 6 x 8 cm (3 inch) ramekin dishes, top with mashed potato and sprinkle with cheese.

7. Cook the pies on enamel tray on Combi 6 for 10-15 minutes or until the cheese is melted and bubbling.

Spaghetti Bolognese

ingredients

Serves 6

15 ml (1 tbsp) olive oil

12 onion, chopped

1 small celery, finely diced

1 small courgette, finely diced

1 small carrot, finely diced

1 small apple, grated finely

1 clove of garlic, crushed

225 g (8 oz) lean beef mince

200 g (7 oz) passata

175 g (6 fl. oz) beef or vegetable stock

Dish: 1 x large Pyrex® casserole dish with lid

Accessory: none

1. Place the oil, vegetables, apple and garlic into the casserole dish, cover and cook on 1000 W microwave for 5 minutes, add the mince, stir and cook on 1000 W microwave for another 5 minutes.

2. Add the passata, purée and stock to the dish. Mix well and cook on 1000 W microwave for 10 minutes then 300 W microwave for a further 10 minutes.

3. Purée if necessary to suit the age of the child.

Teryaki Salmon

ingredients

Serves 2-4

200 g (7 oz) salmon fillets, skinned and cut into bite sized pieces 1 cm piece fresh ginger, grated 15 ml (1 tbsp) clear honey 20 ml (1 ½ tbsp) soy sauce 15 ml (1 tbsp) sesame seeds

Dish: 1 x 23 (9 inch) shallow Pyrex® square dish 1 x small Pyrex® mixing bowl 4 bamboo kebab skewers Accessory: Enamel tray + wire rack

1. Thread the salmon onto the wooden skewers, place into a shallow dish.
2. Place all the remaining ingredients, except the sesame seeds into a bowl and pour over the salmon, turn the skewers to coat all sides in the sauce.
3. Place the dish onto the wire rack on the enamel tray and cook on Grill 3 for 10-12 minutes. Turn the skewers during cooking.
4. Sprinkle the salmon with the sesame seeds once cooked.

Bowl of spicy noodle dish with sauce and garnish, placed on a green striped tablecloth with garlic bulbs in the background (no text or symbols visible)

Stuffed Sweet Potatoes

ingredients

Serves 2-4

4 rashers streaky bacon

4 sweet potatoes each

200-250 g (7 oz - 9 oz)

15 ml (1 tbsp) olive oil

60 ml (4 tbsp) Crème fraiche

3 spring onions, finely sliced

250 g (9 oz) Cheddar cheese, grated

Dish: 1 x microwaveable plate

1 x mixing bowl

Accessory: Enamel tray + wire rack

1. Place the bacon on a microwavable plate, cover with kitchen roll and cook on 1000 W microwave for 2 minutes. Leave to one side.
2. Cook the sweet potatoes on the auto program jacket potatoes. Leave them to cool.
3. Slice the sweet potatoes in half lengthways, scoop out the flesh and place into a bowl, add the crème fraiche, spring onions and half the cheese to the bowl, mix together well.
4. Spoon the filling back into the potato halves. Chop the bacon and place some on top, followed by the remaining cheese.
5. Place the potato halves onto the wire rack on the enamel tray and cook on Grill 3 for 3-6 minutes or until golden brown.

Granola

ingredients

Serves 6-8

175 g (6 oz) oats

120 g (4 ½ oz) soft brown sugar

1.25 ml (¼ tsp) salt

50 g (2 oz) sunflower seeds

25 g (1 oz) desiccated coconut

30 g (2 tbsp) sunflower oil

60 g (4 tbsp) maple syrup

25 g (1 oz) dried cranberries

25 g (1 oz) raisins

25 g (1 oz) dried apricots, finely chopped

Dish: 1 x medium mixing bowl

Accessory: Enamel tray

1. Preheat the oven on Convection 150 °C with the enamel tray.
2. Mix together the oats, sugar, salt, sunflower seeds and coconut. Mix the oil and maple syrup together and stir thoroughly into the oat mixture.
3. Carefully grease the enamel tray and spread the oat mixture evenly across the tray.
4. Cook on Convection 150 °C for 40-45 minutes, stirring every 10 minutes.
5. Pour the cooked mixture into a bowl and stir in the cranberries, raisins and apricots.

Serving suggestion:

Ideal for breakfast with milk, on its own as a snack or layered with yoghurt, honey and fruit.

Individual Pear, Apple and Raspberry Crumbles

ingredients

Serves 8

Topping:

100 g (4 oz) butter,

chilled and cubed

150 g (5 oz) plain flour

75 g (3 oz) golden caster sugar

pinch salt

50 g (2 oz) oats

Fruit:

1 apple, peeled and finely chopped

1 pear, peeled and finely chopped

125 g (4 ½ oz) raspberries

30 ml (1 tbsp) caster sugar

Dish: 2 x medium mixing bowl,

8 x 8 cm (3 inch) ramekins

Accessory: Enamel tray

1. Make the crumble topping by rubbing the butter into the flour until it resembles fine breadcrumbs. Mix the golden caster sugar, salt and oats into the crumble topping.
2. Mix the apple, pear and raspberries with the caster sugar and divide equally between the ramekin dishes and top with the crumble mixture.
3. Place the ramekins onto the enamel tray and cook on Combi 2 for 15-20 minutes.

INVERTER

Top-down view of a bowl of creamy soup garnished with parsley and cilantro, placed on a textured surface with bread slices and paper cutouts (no text or symbols visible)

Zwiebel & Feta Törtchen

Zutaten

Für 6 Personen

Three side-by-side bowls of colorful stir-fried ingredients including broccoli, cilantro, and peanuts, served on a white tray with chopsticks and a spoon (no text or symbols visible)

Fisch

White oval-shaped food item with four pieces, possibly steamed buns or rolls, on a textured surface (no text or symbols visible)

Anordnen

Black-and-white photo of a whole fish in an oval ceramic dish, placed on a textured surface (no text or symbols visible)

Ganzer Fisch

Plate of raw meat with garnish, accompanied by a lemon and a small spoon (no text or symbols visible)

Flüssigkeit

Cooked fish fillets in sauce, garnished with green herbs, served in a white rectangular dish (no text or symbols visible)

Close-up of a cylindrical food item wrapped in mesh material, placed on a dark plate (no text or symbols visible)

Ruhezeit

Close-up of a chocolate chip wrapped in plastic film, placed on a fluted paper liner (no text or symbols visible)

Bratbeutel

Top-down view of a transparent petri dish containing several small, irregularly shaped objects (no text or symbols visible)

Knuspriger Speck

Dish of cooked meat with green peas, rice, and chili peppers served on a white ceramic plate (no text or symbols visible)

Hähnchen-Satay

Zutaten

Für 4-6 Personen

Plate of meatballs, vegetables, and sauce on a marble tablecloth (no text or symbols visible)

Close-up of a bowl of layered meat and pasta with herbs, served on a wooden board (no text or symbols visible)

Lasagne

Zutaten

Für 4 Personen

Close-up of a baked dish with sauce and butter, served in a white ceramic bowl on a table (no text or symbols visible)

Kedgeree

Zutaten

Für 4 Personen

175 g schnellkochender Naturreis

Close-up of a plated dish featuring a golden rice topped with mushrooms and herbs, served on a patterned ceramic plate with fork and spoon in background (no text or symbols visible)

Tagliatelle Toscana

Zutaten

Für 4 Personen

60 ml (4 EL) Cranberrysauce

Plate of diced white and green food items, possibly cheese or vegetables, on a plain surface (no text or symbols visible)

Black-and-white photo of sliced radishes in a glass bowl and placed on a surface with a whole root (no text or symbols visible)

Close-up of a white plate with shredded, shredded food items (no text or symbols visible)

Top-down view of a glass bowl containing various types of cauliflower slices (no text or symbols visible)

Top-down view of six broccoli pieces in a clear glass dish (no text or symbols visible)

Close-up of a glass bowl containing a star-shaped dessert with cream and a flower-like topping (no text or symbols visible)

Three round potatoes on a petri dish with a fork inserted, no text or symbols visible

Two wrapped food items with metallic foil, one open and one closed (no text or symbols visible)

Vegetarisches Chili

Zutaten

Für 4 Personen

15 ml (1 EL) Olivenöl

Dish of golden-brown baked bread rolls in a rectangular baking pan, accompanied by a plate of fresh salad and chopsticks (no text or symbols visible)

Gemüselasagne

Zutaten

Für 4-6 Personen

A large, glossy, food-filled pastry or pasta dish in a white ceramic bowl, served on a wooden board with chopsticks nearby (no visible text or symbols).

Close-up of a braised potato dish in a metal bowl, garnished with fresh herbs and sauce (no text or symbols visible)

Gefüllte Paprika

Zutaten

Für 6 Personen

100 g Goldsirup (Golden Syrup)

100 g Melasse

75 g Brauner Zucker

30 ml (2 EL) Goldsirup (Golden

Syrup)

225 g Haferflocken

Goldsirup (Golden Syrup)

Optional:

10 ml (2 TL) Sultaninen

Stacked chocolate cake slices on a white breadboard, with a spoon and powder in the background (no text or symbols visible)

Früchte-Scones

Zutaten

Für 10 Personen

Bowl of orange tomato porridge garnished with green herbs and chili, with red tomatoes in the foreground (no text or symbols visible)

Mini-Fischaufläufe

Zutaten

Für 6 Personen

Bowl of spicy noodle dish with sauce and garnish, placed on a green striped tablecloth with garlic bulbs in the background (no text or symbols visible)

Top-down view of a bowl of creamy soup garnished with cilantro, placed on a textured surface with bread slices and a blue napkin (no text or symbols visible)

Three side-by-side bowls of colorful stir-fried ingredients with herbs and cilantro, served on a white plate with red cloth (no text or symbols visible)

Poisson

Black-and-white photo of a whole fish in an oval ceramic dish, placed on a textured surface (no text or symbols visible)

Poisson entier

White oval plate containing four wrapped food items, possibly steamed buns or rolls, on a textured surface (no text or symbols visible)

Disposition

Black-and-white photo of a raw steak on a plate with a lemon and a small spoon nearby (no text or symbols)

Liquide

Cooked fish fillets in sauce, garnished with green herbs, served in a white tray (no text or symbols visible)

Viande et volaille

Conseils

Morceaux décongelés

Close-up of a cylindrical food item on a dark plate, no visible text or symbols

Temps de repos

Close-up of a cylindrical food item wrapped in plastic film, placed on a fluted paper plate (no text or symbols visible)

Sacs de cuisson

Top-down view of a transparent petri dish containing several sliced food items, likely tomatoes or vegetables, with no visible text or symbols.

Bacon croustillant

Dish of cooked meat with green peas, rice, and chili peppers served on a white ceramic plate (no text or symbols visible)

Satay de poulet

Ingrédients

Plate of meatballs, vegetables, and sauce on a marble surface (no text or symbols visible)

Close-up of a bowl of layered meat and pasta with herbs, served on a wooden board (no text or symbols visible)

Lasagne

Ingrédients

Pour 4 personnes

Close-up of a baked dish with sauce and butter, served in a white ceramic bowl on a table (no text or symbols visible)

Kedgeree

Ingrédients

Pour 4 personnes

Close-up of a plated dish featuring a golden rice topped with mushrooms and herbs, served on a patterned ceramic plate with fork and spoon in background (no text or symbols visible)

Tagliatelle Toscana

Ingrédients

Pour 4 personnes

400 g (14 oz) de tagliatelles fraîches

1 gros oignon, haché

Plate of diced white food items on a plain white background (no text or symbols visible)

Black-and-white photo of a glass bowl containing sliced vegetables and two radishes on a flat surface (no text or symbols visible)

Close-up of a white plate with a textured, shredded food item (no visible text or symbols)

Top-down view of a glass bowl containing various types of flaxseed or vegetable pieces, including clover and radish (no text or symbols visible)

Top-down view of six broccoli pieces in a clear glass dish (no text or symbols visible)

Close-up of a glass bowl containing a sliced, textured food item resembling a flower or vegetable (no text or symbols visible)

Three round potatoes on a petri dish with a fork inserted, one lying on top (no text or symbols visible)

Two wrapped food items, one with golden foil covering the interior and the other showing a round, textured interior (no text or symbols visible)

Chili aux légumes

Ingrédients

Pour 4 personnes

Dish of golden-brown baked bread rolls in a rectangular baking pan, accompanied by a plate of fresh salad and chopsticks (no text or symbols visible)

A large rectangular dish with golden-brown, sauce-filled layers of pasta and cheese, served in a white ceramic bowl on a wooden board (no text or symbols visible).

Close-up of a braised potato dish in a metal bowl, garnished with fresh herbs and sauce (no text or symbols visible)

Poivrons farcis

Ingrédients

Pour 6 personnes

3 poivrons rouges

3 poivrons jaunes

Stacked chocolate cake slices on a white breadboard, with a spoon and powder in the background (no text or symbols visible)

Scones aux fruits

Ingrédients

Pour 10 personnes

225 g (8 oz) de farine auto-levante

Une pincée de sel

Bowl of orange tomato porridge garnished with green herbs and chili, with red tomatoes in the foreground (no text or symbols visible)

Bowl of spicy Korean-style meat dish garnished with cilantro and chili, served in a floral-patterned ceramic bowl on a green striped tablecloth (no text or symbols visible)

Patates douces farcies

Ingrédients

Top-down view of a bowl of creamy soup garnished with cilantro, placed on a textured surface with cutouts of sweet potatoes and bread slices (no text or symbols visible)

Close-up of a colorful stir-fried dish with quinoa, broccoli, cilantro, and peanuts on a white plate (no text or symbols visible)

Pesce

Black-and-white photo of a whole fish in an oval ceramic dish, placed on a textured surface (no text or symbols visible)

Pesce intero

White oval plate containing four wrapped food items, possibly steamed buns or rolls, on a textured surface (no text or symbols visible)

Disposizione

Black-and-white photo of a raw steak on a plate with a lemon and a small spoon nearby (no text or symbols)

Liquidi

Cooked fish fillets in sauce, garnished with green herbs, served in a white rectangular dish (no text or symbols visible)

Carne e pollame

Linee guida

Tagli scongelati

Close-up of a cylindrical, textured food item on a dark plate (no text or symbols visible)

Tempo di riposo

Close-up of a chocolate chip wrapped in plastic film, placed on a fluted paper liner (no text or symbols visible)

Top-down view of a transparent petri dish containing several sliced food items, likely tomatoes or meat slices (no text or symbols visible)

Bacon croccante

Dish of cooked meat with green peas, rice, and chili peppers served on a white ceramic plate (no text or symbols visible)

Satay di pollo

Ingredienti

4-6 porzioni

Plate of meatballs, vegetables, and meat slices on a marble surface (no text or symbols visible)

Toad in the Hole

Ingredienti

4 porzioni

150 g di farina 00

2 g di sale

2 uova

Close-up of a bowl of layered meat and pasta with green herbs, served on a wooden board (no text or symbols visible)

Lasagne

Ingredienti

4 porzioni

Close-up of a baked dish with sauce and butter, served in a white ceramic bowl on a table (no text or symbols visible)

Kedgeree

Ingredienti

4 porzioni

2 uova sode tagliate a pezzetti

Close-up of a plated dish featuring a golden rice topped with mushrooms and herbs, served on a patterned ceramic plate with fork and knife nearby (no text or symbols visible)

Plate of diced white and green food items on a plain background (no text or symbols visible)

Black-and-white photo of sliced vegetables in a glass bowl and whole root on a surface (no text or symbols visible)

Close-up of a white plate with a textured, shredded food item (no visible text or symbols)

Top-down view of a glass bowl containing various types of cauliflower bulbs and sliced ingredients (no text or symbols visible)

Top-down view of six broccoli pieces in a clear glass dish (no text or symbols visible)

Top-down view of a glass bowl containing a cluster of white radishes and a textured, flower-like food item (no text or symbols visible)

Three potatoes on a petri dish with a fork inserted, no text or symbols visible

Dopo la cottura

Two wrapped chocolate candies with metallic foil, one open showing a white substance inside (no text or symbols visible)

Vegetable Chilli

Ingredienti

4 porzioni

15 ml di olio d'oliva

1 cipolla tritata finemente

Dish of golden-brown baked bread rolls in a rectangular baking pan, accompanied by a plate of fresh salad and chopsticks (no text or symbols visible)

Lasagne alle verdure

Ingredienti

4-6 porzioni

1 cipolla grande tritata

25 g di burro

A large, glossy, food-filled pastry or pasta dish in a white ceramic bowl, served on a wooden board with chopsticks nearby (no visible text or symbols).

Close-up of a braised potato dish in a metal bowl, garnished with fresh herbs and sauce (no text or symbols visible)

Peperoni ripieni

Ingredienti

6 porzioni

3 peperoni rossi

3 peperoni gialli

Close-up of a layered chocolate cake with visible chocolate chips and a spoon on a white plate, set on a wooden surface (no text or symbols)

Scones alla frutta

Ingredienti

10 scones

Bowl of orange tomato porridge garnished with green herbs and chili, with red tomatoes in the foreground (no text or symbols visible)

Tortini di pesce

Ingredienti

6 porzioni

Bowl of spicy noodle dish with sauce and garnish, placed on a green striped tablecloth with whole mushrooms and garlic (no text or symbols visible)

Top-down view of a bowl of creamy soup garnished with cilantro, placed on a textured surface with cutouts of sweet potatoes and bread slices (no text or symbols visible)

Three heart-shaped dishes of stir-fried ingredients including broccoli, cilantro, and peanuts, served on a white table with chopsticks and a spoon (no text or symbols visible)

Pescado

Black-and-white photo of a whole fish in an oval ceramic dish, placed on a textured surface (no text or symbols visible)

Pescado entero

Three rolled food items in a white oval bowl on a textured surface (no text or symbols visible)

Colocación

Black-and-white photo of a raw meat dish on a plate with a lemon and a small spoon nearby (no text or symbols)

Líquidos

Cooked fish fillets in sauce, garnished with green herbs, served in a white rectangular dish (no text or symbols visible)

Carne y aves

Directrices

Close-up of a cylindrical, textured food item on a dark plate (no text or symbols visible)

Tiempo de reposo

Close-up of a chocolate chip wrapped in plastic film, placed on a fluted paper liner (no text or symbols visible)

Bolsas de asado

Top-down view of a transparent petri dish containing several sliced food items, likely tomatoes or vegetables, with no visible text or symbols.

Bacón crujiente

Dish of cooked meat with green peas, rice, and chili peppers served on a white ceramic plate (no text or symbols visible)

Pollo Satay

Ingredientes

4-6 raciones

Plate of meatballs, vegetables, and sauce on a marble tablecloth (no text or symbols visible)

Close-up of a bowl of layered meat and pasta with green herbs, served on a wooden board (no text or symbols visible)

Lasaña

Ingredientes

Para 4 personas

Close-up of a baked dish with sauce and butter, served in a white ceramic bowl on a table (no text or symbols visible)

Kedgeree

Ingredientes

Para 4 personas

Close-up of a plated dish featuring a golden rice topped with mushrooms and green herbs, served on a patterned ceramic plate with fork and knife nearby (no text or symbols visible)

Plate of diced white and green food items, possibly cheese or vegetables, on a plain surface (no text or symbols visible)

Black-and-white photo of sliced vegetables in a glass bowl and whole root on a surface (no text or symbols visible)

Close-up of a white plate with shredded, shredded food item (no text or symbols visible)

Top-down view of a glass bowl containing various types of cauliflower bulbs and sliced ingredients (no text or symbols visible)

Top-down view of six broccoli pieces in a rectangular glass dish (no text or symbols visible)

Close-up of a glass bowl containing a star-shaped dessert with cream and a flower-like topping (no text or symbols visible)

Three potatoes on a petri dish with a fork inserted, no text or symbols visible

Two wrapped food items with metallic foil, one open showing a circular opening (no text or symbols visible)

Chili vegetal

Ingredientes

Para 4 personas

15 ml de aceite de oliva

1 cebolla picada

Dish of golden-brown baked bread rolls in a rectangular baking pan, accompanied by a plate of fresh salad and chopsticks (no text or symbols visible)

Lasaña de verduras

Ingredientes

4-6 raciones

1 cebolla grande picada

25 g de mantequilla

A large, glossy, food-filled pastry or pasta dish in a white ceramic bowl, served on a wooden board with chopsticks nearby (no visible text or symbols).

Close-up of a braised potato dish in a metal bowl, garnished with fresh herbs and sauce (no text or symbols visible)

Pimientos rellenos

Ingredientes

Para 6 personas

3 pimientos rojos

Stacked chocolate cake slices on a white breadboard, with a spoon and powder in the background (no text or symbols visible)

Escones con fruta

Ingredientes

Para 10 personas

Bowl of orange tomato porridge garnished with green herbs and chili, with red tomatoes in the foreground (no text or symbols visible)

Bowl of spicy noodle dish with sauce and garnish, placed on a green striped tablecloth with whole mushrooms in background (no text or symbols visible)

Boniatos rellenos

Ingredientes

2-4 raciones

4 lonchas de bacón

Top-down view of a bowl of creamy orange soup garnished with cilantro, placed on a textured surface with bread slices and a blue napkin (no text or symbols visible)

Three side-by-side bowls of colorful stir-fried ingredients with herbs and cilantro, served on a white plate with red cloth (no text or symbols visible)

Vis

Wanneer is vis gaar?

Black-and-white photo of a whole fish in an oval ceramic dish, placed on a textured surface (no text or symbols visible)

Hele vis

White oval plate containing four wrapped food items, possibly steamed buns or rolls, on a textured surface (no text or symbols visible)

Herschikken

Black-and-white photo of a raw steak on a plate with a lemon and a small spoon nearby (no text or symbols)

Vocht

50 g Cheddar, geraspt

Schaal: 1 grote Pyrex®-

gratinschaal

50 g Cheddar, geraspt

150 ml room (optioneel)

zout en peper

15 g boter

50 g Cheddar, geraspt

Peper en zout

Cooked fish fillets in sauce, garnished with green herbs, served in a white rectangular dish (no text or symbols visible)

Vlees en gevogelte

Richtlijnen

Close-up of a cylindrical, textured food item on a dark plate (no text or symbols visible)

Rusttijd

Close-up of a chocolate chip wrapped in plastic film, placed on a fluted paper liner (no text or symbols visible)

Braadzakken

Top-down view of a transparent petri dish containing several sliced food items, likely tomatoes or meat slices (no text or symbols visible)

Krokant spek

Dish of cooked meat with green peas, rice, and chili peppers served on a white ceramic plate (no text or symbols visible)

Kipsaté

Ingrediënten

Voor 4-6 personen

Plate of meatballs, vegetables, and sauce on a marble tablecloth (no text or symbols visible)

Toad in the Hole

Ingrediënten

Voor 4 personen

150 g bloem

3 ml zout

2 eieren

300 ml melk en water

25 g olie

450 g worstjes

Schaal: 1 mengkom,

1 rechthoekige bakvorm 25 × 18 cm

350 g lams- of rundergehakt

300 ml hete lams- of runderbouillon

3 ml Worcestersaus

5 ml tomatenpuree

15 ml maizena

zout en peper

Close-up of a bowl of layered meat and pasta with herbs, served on a wooden board (no text or symbols visible)

Lasagne

Ingrediënten

Voor 4 personen

Close-up of a baked omelette dish in a white ceramic bowl, with visible chunks of cheese and butter, served on a table with chopsticks and a wooden spoon (no text or symbols)

Kedgeree

Ingrediënten

Voor 4 personen

Close-up of a plated dish featuring a golden rice topped with mushrooms and herbs, served on a patterned ceramic plate with fork and knife nearby (no text or symbols visible)

Tagliatelle Toscana

Ingrediënten

Voor 4 personen

400 g verse tagliatelle

1 grote ui, gehakt

1 teentje knoflook, geperst

15 ml olijfolie

50 g Cheddar, geraspt

150 g Boursin® kaas

zout en peper

100 g Cheddar, geraspt

100 g gerookte ham, in blokjes

Plate of diced white and green food items on a plain background (no text or symbols visible)

Black-and-white photo of sliced radishes in a glass bowl and placed on a surface with a whole root (no text or symbols visible)

Close-up of a white plate with a textured, shredded food item (no visible text or symbols)

Top-down view of a glass bowl containing various types of cauliflower slices (no text or symbols visible)

Top-down view of six broccoli pieces in a clear glass dish (no text or symbols visible)

Close-up of a glass bowl containing a sliced white vegetable or pastry, with no visible text or symbols.

Three potatoes on a petri dish with a fork inserted, no text or symbols visible

Two wrapped chocolate candies with metallic foil, one open showing a circular opening (no text or symbols visible)

Groentechili

Ingrediënten

Voor 4 personen

15 ml olijfolie

1 ui, fijngesneden

Dish of golden-brown baked bread rolls in a rectangular baking pan, accompanied by a plate of fresh salad and chopsticks (no text or symbols visible)

Groentelasagne

Ingrediënten

Voor 4-6 personen

A large, golden-brown baked pasta dish in a white ceramic bowl, served on a wooden board with chopsticks and a plate of bread in the background (no visible text or symbols).

Close-up of a braised potato dish in a metal bowl, garnished with fresh herbs and sauce (no text or symbols visible)

Gevulde paprika

Ingrediënten

Voor 6 personen

3 rode paprika's

3 gele paprika's

3 ml vanille-extract

300 ml melk

Gebakken jampudding roly-poly

Ingrediënten

Voor 4 personen

125 g wortel, geraspt

Stacked chocolate cake slices on a white breadboard, with a spoon and powder in the background (no text or symbols visible)

Vruchtenscones

Ingrediënten

Voor 10 personen

Bowl of orange tomato porridge garnished with green herbs and chili, with red tomatoes in the foreground (no text or symbols visible)

Mini-vispasteitjes

Ingrediënten

Voor 6 personen

375 g aardappelen, geschild en gesneden

50 g boter

25 ml (1½ eetlepel) melk

A bowl of spicy stir-fried dish with sauce and garnish, served in a floral-patterned ceramic bowl on a green striped tablecloth (no text or symbols visible)

© Panasonic Corporation 2025

F000BDN50EP

PA1225-0

Printed in P.R.C.