Page 1 ® Convection Combi Steam Oven Operating Instructions and Cookbook NN-CS596S...
Page 2: Table Of Contents
It also means that you benefit from having more space inside your oven, without taking up more room on your work surface. Panasonic has introduced the UK’s first cooking appliance providing complete versatility with four cooking technologies in one single oven including combi steam technology.
Page 3: Important Safety Instructions
N or coloured BLACK. A replacement fuse cover can be The wire which is coloured BROWN must be purchased from your local Panasonic connected to the terminal in the plug which is Dealer. marked with the letter L or coloured RED.
Page 4: Caution
Caution: Hot surfaces 1. Hot Surfaces Exterior oven surfaces, including air vents on the cabinet and the oven door will get 2. Children should be kept hot during CONVECTION, GRILL or away from the oven at COMBINATION involving CONVECTION, all times and should GRILL or STEAM functions.
Page 5: Before Using Your Oven
Before using your oven 1. Exterior oven surfaces, including air vents on the cabinet and the oven door will get hot during CONVECTION, GRILLING, COMBINATION involving CONVECTION, GRILL or STEAM functions. To prevent burns, take care when opening or closing the door and when inserting or removing food and accessories.
Page 6: Care And Cleaning
Care & Cleaning of your Microwave Oven - IMPORTANT It is essential for the safe operation of the oven that it is kept clean, and wiped out after each use. Failure to maintain the oven in a clean condition could lead to deterioration of a surface that could adversely affect the life of the appliance and possibly result in a hazardous situation.
Page 7: Maintenance Of Your Oven
DO NOT attempt to remove the outer casing from the oven. 5. Selected Spares and Accessories These may be ordered direct; on line at www.panasonic.co.uk or by telephoning the Customer Care Centre 08705 357357. Most major credit and debit cards are accepted.
Page 8: Parts Of Your Oven
Parts of Your Oven 1. Do not cook directly on oven cavity floor. Always place food in a microwave safe dish. 2. The metal accessories provided must ONLY be used as directed for GRILLING, CONVECTION and COMBINATION cooking. Never use metal accessories when cooking in microwave only mode.
Page 9 Parts of Your Oven Grill Elements See-through Oven Window External Air Vents Door safety lock system. To prevent injury, do not insert finger, knife, spoon or other object into the latch hole. Control Panel Water tank Ceramic cover Ceramic plate Shelf positions Bottom microwave Door Hinge.
Page 10: Important Information
Important Information – Read Carefully Safety If smoke or a fire occurs in the oven, press Stop/Cancel pad and leave the door closed in order to stifle any flames. Disconnect the power cord, or shut off power at the fuse or the circuit breaker panel. Short Cooking Times As microwave cooking times are much shorter than other cooking methods it is essential that recommended cooking times are not exceeded without first checking the food.
Page 11 6. Liquids. Liquids and other foods must not be heated in sealed containers since they are liable to explode. When heating liquids, eg soup, sauces and beverages in your microwave oven, overheating the liquid beyond boiling point can occur without evidence of bubbling. This could result in a sudden boil over of the hot liquid.
Page 12 Important Information – Read Carefully 12. Standing Time. Standing time refers to the period at the end of cooking or reheating when food is left before being eaten, i.e. it is a rest time which allows the heat in the food to continue to conduct to the centre, thus eliminating cold spots.
Page 13: Microwaving Principles
Microwaving Principles Microwave energy has been used in this country to cook and reheat food since early experiments with RADAR in World War II. Microwaves are present in the atmosphere all the time, both naturally and from manmade sources. Manmade sources include radar, radio, television, telecommunication links and mobile phones.
Page 14: Important Notes
Important Notes The dish used to cook or reheat the food will get warm during cooking, as the heat conducts from the food. Even in micro waving, oven gloves are required! MICROWAVES CANNOT PASS THROUGH METAL AND THERE FORE METAL COOKING UTEN SILS CAN NEVER BE USED IN A MICROWAVE, FOR COOKING ON MICROWAVE ONLY Foods Not Suitable for Cooking by Microwave Only:...
Page 15: General Guidelines
General Guidelines STANDING TIME Dense foods e.g. meat, jacket potatoes and cakes, require a STANDING TIME (inside or outside of the oven) after cook ing, to allow heat to finish con ducting through the food. MEAT JOINTS – Stand 15 mins. wrapped in aluminium foil. JACKET POTATOES –...
Page 16 General Guidelines PIERCING MOISTURE CONTENT CLING FILM The skin or membrane on Many fresh foods e.g. Cling film helps keep the some foods will cause steam veget ables and fruit, vary in food moist and the trapped to build up during cooking. their moisture content steam assists in speeding up These foods must be pierced...
Page 17 General Guidelines SHAPE DENSITY COVERING Even shapes cook evenly. Porous airy foods heat more Cover foods with microwave Food cooks better by quickly than dense heavy cling film or a self-fitting lid. microwave when in a round foods. Cover fish, vegetables, cas seroles, soups.
Page 18: Containers To Use
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 follow ing test: 1.
Page 19 Containers to use POTTERY, EARTHENWARE, STONEWARE If completely glazed, these dishes are suitable. Do not use if partially glazed or unglazed, since they are able to absorb water which in turn absorbs microwave energy, making the container very hot and slows down the cooking of food.
Page 20 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.
Page 21: Control Panel
Control Panel Display Window Microwave Power Pad Steam Power Pad Grill Pad Convection Pad Timer Pad This can be used to delay a cooking program for up to 9 hrs 99 mins., or used as a timer or for standing (non-cooking) time.
Page 22: Operating Instructions
Let’s Start to Use your Oven Plug in Plug into a 13 amp fused electrical socket. You will be reminded to read your operating instructions. Press Timer Pad Set clock as a 12hr clock. (See page 22 for details). Press Convection Pad will appear in the display window with the oven temperature) (This procedure is to burn off the oil used for rust protection...
Page 23: Setting The Clock
Setting the Clock Press Timer Pad Enter Time Press Timer Pad twice Enter time of day by using Colon stops blinking. Time of “SET TIME” will appear in the Time/Weight dial e.g. 1.25pm day is now locked into the display window, and the colon (12hr clock).
Page 24: Microwave Cooking And Defrosting
Microwave Cooking and Defrosting DO NOT attempt to use microwave only with any metal accessory in the oven. DO NOT place food directly onto the oven cavity floor. Place in a microwave or Pyrex® dish. Foods reheated or cooked by MICROWAVE only are normally covered with a lid or cling film, unless otherwise stated.
Page 25 Auto Weight Defrost Programs This feature allows you to defrost minced meat, chops, chicken portions, meat joints and bread. The Auto program pad and then the Auto menu/ Temperature Dial should be used to select the correct defrost category and then enter in the weight of the food in grams or pounds and ounces using the appropriate pads (see page 23).
Page 26: Defrosting Guidelines
CHAOS CHAOS Auto Weight Defrost Programs DEFROST CATEGORY 1 BREAD The Bread Program is suitable for defrosting small items e.g. rolls, buns and slices of bread which are required for immediate use. The plastic trivet can be used for defrosting bread. Small items may feel warm immediately after defrosting. Loaves can also be defrosted on this program but these will require standing time to allow the centre to thaw out.
Page 27 Defrosting Foods Using Defrost Power & Time By selecting the DEFROST power level stages there is not any microwave from the microwave power pad, and power in the oven, although the light will setting a time, you can defrost food in remain on.
Page 31 Steam There are 4 different combinations of Steam Power levels available (see the chart below). Use of accessory: Or you may use your own Pyrex® dishes or bowls directly on the ceramic plate covered with pierced cling film or a loose fitting lid. Carefully remove the water tank from the oven.
Page 32 Steam • Select the • Press Start Pad. The • Select • Select Microwave cooking oven display will count Steam power level by turn- down for 1 minute. time using cooking ing the Auto Menu/ During this time the mode. Temperature dial.
Page 33: Using The Delay/Stand Feature
Using the Delay/Stand Feature The Timer Pad is used as a timing pad either before, during or after a cooking program. When the Timer Pad is selected with a time, there is no microwave power in the oven during this time. 1.
Page 34: Grilling
Grilling The Quartz Grill system on the oven gives fast efficient cooking for a wide variety of foods e.g. chops, sausages, steak, toast, oven chips etc. DO NOT PREHEAT THE GRILL BEFORE USE. • Press Grill Pad. • Turn Auto menu/ •...
Page 35 Grilling VEN ACCESSORIES TO USE When grilling foods the Wire Shelf should be in the top shelf position and the enamel shelf should be in the bottom shelf position or you can use the enamel shelf in the top shelf position. Place food on Wire Shelf.
Page 36: Convection Cooking
Convection Cooking Your Combination Oven can be used as a conventional oven using the CONVECTION mode which incorporates a heating element with a fan. For best results always place food in a preheated oven. The grill will come on when the oven is preheating.
Page 37 Convection Cooking UIDELINES When using the oven as a CONVECTION oven, there is NO MICROWAVE POWER, i.e. the oven is operating as a conventional oven and you can use all your standard metal baking tins and ovenware. It is possible to cook on one or two levels when using convection cooking. VEN ACCESSORIES TO USE ONE LEVEL COOKING If cooking on one level, you can use the Enamel Shelf or Wire Shelf in the lower or...
Page 38: Two Level Cooking
TWO LEVEL COOKING When cooking on two levels use the Enamel shelf on the lower shelf position and the Wire shelf in the upper shelf position. Depending on the recipe, you can preheat with or without the accessories in position. See individual recipes for details.
Page 39: Guideline To Oven Temperatures
Guideline to Oven Temperatures TEMP °C TEMP °F GAS MARK 40°C Proving Bread 90°F 100°C Pavlova 200°F 110°C Meringues 225°F 140°C Rich Fruit Cake 275°F Lemon Meringue, Meringue Roulade, 150°C 300°F Cheesecake Casseroles, Gingerbread, Small Tarts, 160/170°C 325°F Cookies Souffle, Strudel, Victoria Sandwich, Fairy 180°C 350°F Cakes, Meat Joints...
Page 40: Turbo-Bake Cooking
Convection and Grill (TURBO-BAKE) Cooking The oven can be programmed to cook or reheat food by the grill and the convection oven working simultaneously, to give foods that extra crispness and colour. This is known as TURBO-BAKE and can often reduce traditional oven cooking times. ALWAYS PREHEAT BEFORE USE.
Page 41 TURBO-BAKE Cooking VEN ACCESSORIES TO USE USE THE ENAMEL SHELF OR WIRE RACK SHELF FOR TURBO-BAKE COOKING. Joints of meat are placed on the Pizza can be placed directly on enamel shelf in the lower shelf the wire shelf in the upper shelf position.
Page 42: Combination Cooking
Combination Cooking Your oven has six methods of cooking by Combination. When using the steam function this is in conjunction with microwave. 1. Convection and Microwave 2. Grill and Microwave 3. TURBO-BAKE and Microwave 4. Steam and Convection 5. Steam and Grill 6.
Page 43 Combination Cooking PREHEAT IF NECESSARY • Select first • Select microwave • Press if cooking mode. power. Options preheating.* available depend on Convection or first cooking mode Turbo-Bake only selected. • • Set cooking time using Press Start pad. Time/ Weight Dial. CAUTIONS: The oven will automatically work on HIGH microwave power if a cooking time is entered without the power level previously being selected.
Page 44 Combination 1. Convection and Microwave This is the most popular combination mode combining convection heat with microwave power. Casseroles, meat joints, jacket potatoes and pastries are very successful using this combination. Unsuitable foods are those which contain whisked eggs, meringues, rich fruit cakes, biscuits and yorkshire puddings.
Page 45 Combination 1. Convection and Microwave VEN ACCESSORIES TO USE DO NOT USE THE ENAMEL SHELF FOR COMBINATION COOKING. Non-metallic dishes or items of food can Joints and portions of meat should be be placed directly onto wire shelf in the placed in a Pyrex®...
Page 46 Combination 1. Convection and Microwave GUIDELINES • Food is usually cooked UNCOVERED. • After cooking it is important that the accessories are removed for cleaning before re-use and that the oven walls and floor are wiped with a cloth squeezed in hot soapy water to remove any grease.
Page 47 Combination 2. Grill and Microwave This Combination mode is suitable for The Grill will glow on and off during foods which are normally grilled and for cooking - this is normal. reheating small savoury items. Grill 1 - HIGH Do not use this program with less than Grill 2 - MEDIUM 200 g (7 oz) of food.
Page 48 Combination 2. Grill and Microwave VEN ACCESSORIES TO USE DO NOT USE THE ENAMEL SHELF FOR COMBINATION COOKING. Food should be placed directly onto the wire shelf in the upper or lower shelf position. The Pyrex® Dish can be placed underneath to catch any drips.
Page 49 Combination 3. Convection and Grill (Turbo- Bake) and Microwave This Combination mode is very useful for foods which require quick browning or crisping. Unsuitable foods are casseroles, cakes, meringues, pastries with sweet fillings, foods containing whisked eggs and yorkshire puddings. It is not necessary to preheat and food should always be cooked uncovered.
Page 50 Combination 3. Convection and Grill (Turbo- Bake) and Microwave VEN ACCESSORIES TO USE DO NOT USE THE ENAMEL SHELF FOR COMBINATION COOKING. Non-metallic dishes or items of Food should be placed directly food can be placed directly onto onto the wire shelf in the upper the wire shelf in the lower shelf or lower shelf position.
Page 51 Combination 3. Convection and Grill (Turbo-Bake) and Microwave We suggest the following options for this Combination mode. Turbo-Bake Grill Microwave Power (Oven temp) 250°C SIMMER Jacket potatoes 250°C WARM Bread rolls, ciabatta 240°C Thin and crispy pizza 230°C WARM Fresh breaded fish fillets Frozen scampi, reheat meat 230°C SIMMER...
Page 52 Steam Combination Grill and Steam • Press Grill • Select the desired grill • Press Steam • Select the desired Pad. setting using the Auto Pad. microwave setting Menu/Temperature dial. using the Auto Menu/Temperature dial. • Set the desired cooking time using •...
Page 53 Steam Combination Convection and Grill (Turbo-Bake) and Steam If desired to change Grill power, rotate clockwise for HIGH and anti-clockwise for LOW. • Press • Set the • Press Grill • Set the desired Grill level. Convection desired Grill power is preset to Grill temperature Level 2 (MEDIUM).
Page 54: Auto Weight Programs
Auto Weight Cook Programs This feature allows you to cook or reheat most of your favourite foods by setting the weight only. The oven determines the Microwave power level and/or Combination setting, then the cooking time automatically. Select the category of food and then just enter the weight. The weight can be entered in grams or pounds and ounces.
Page 55 Guidelines for Use The Auto Weight Programs are designed to take the guesswork out of cooking or reheating your food. They must ONLY be used for the foods described. 1. Only cook foods within the weight ranges described (see table below). 2.
Page 56 Auto Weight Cook Programs 4 Potatoes Jacket To cook jacket potatoes with a crisper drier skin. Choose medium sized potatoes 200-250g (7-9oz), for best results. Wash and dry potatoes and prick with a fork several times. Place on wire shelf in lower position.
Page 57 Auto Weight Cook Programs Check water tank level. This program is suitable for vegetables 8 Vegetables Roasted Fresh such as parsnips, sweet potato, courgettes, mushrooms, onions, aubergines, tomatoes, leeks and peppers. Peel and cut vegeta- bles into walnut sized pieces. Toss in 2-3 tbsp oil before cooking. Spread out evenly on pyrex®...
Page 58 Auto Weight Cook Programs 13 Whole Chicken Check water tank level. To cook WHOLE FRESH unstuffed chickens. Cook stuffing separately. Place chicken on an upturned saucer on pyrex® dish on ceramic plate on base of oven. Select program number 13. Enter in the weight of the chicken, then press START.
Page 59 Auto Weight Cook Programs 18 Beef To cook a joint of beef. This program is for roasting a joint of beef on convection mode only. This program does not use microwave. Place joint on a baking tray on wire shelf in lower shelf position. Select program number 18.
Page 60 Cleaning Programs Program Program Instructions Number This program generates steam within the oven cavity. The steam Oven Cleaning helps to break down oil deposits and soften baked on food Assistant making it easier to clean the oven. • Fill the Water •...
Page 61: Guidelines
Cooking and Reheating Guidelines Most foods reheat very quickly in your oven by HIGH power. Meals can be brought back to serving temperature in just minutes and will taste freshly cooked and NOT leftover. Always check food is piping hot and return to oven if necessary. As a general rule, always cover wet foods, e.g.
Page 62: Cooking And Reheating Guidelines
Cooking and Reheating Guidelines MINCE PIES - CAUTION REMEMBER even if the pastry is cold to the touch, the filling will be piping hot and will warm the pastry through. Take care not to overheat otherwise burning can occur due to the high fat and sugar content of the filling.
Page 63: Reheating Charts
Reheating Charts...
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Page 70: Cooking Charts
Cooking Charts...
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Page 80 Starters...
Page 81 Carrot & Orange Soup Serves 4 Dish: 3 litre (6 pt) bowl Ingredients 25g (1oz) butter 1 medium onion, coarsely chopped 700g (1 lb) peeled carrots, sliced 725ml (1 pints) vegetable stock grated zest of orange 90ml (6tbsp) orange juice 60ml (4tbsp) crème fraiche salt &...
Page 82 Cream of Mushroom Soup Serves 4 Dish: 3 litre (6pt) bowl Ingredients 15g ( oz) dried porcini 750ml (1 pt) vegetable stock 25g (1oz) butter 2 garlic cloves, crushed 60ml (4tbsp) finely chopped parsley 400g (14oz) chestnut mushrooms, roughly chopped 150 ml (5fl.oz) dry white wine 45 ml (3tbsp) double cream salt &...
Page 83 Sweet Potato Soup Serves 4 Dish: 3 litre (6 pt) bowl Ingredients 15ml (1tbsp) olive oil 1 medium onion, coarsely chopped 2 cloves garlic, crushed 700g (1 lb) sweet potatoes, peeled and chopped 1 large red pepper, deseeded and chopped 725ml (1 pints) vegetable stock 150ml (...
Page 84: Cooking Methods
Brie & Cranberry Crostini Serves 4 Oven Accessory: enamel shelf in upper position then wire shelf in lower position and Pyrex® tray Ingredients 1 small French baguette, cut into 8 slices 60 ml (4tbsp) cranberry sauce 175g (6oz) brie, sliced sesame seeds Cooking methods Place the slices of baguette on the enamel shelf and cook on GRILL 1 for 4-5 mins.
Page 85 Garlic Mushrooms with Herbs Serves 4 Dish: bowl Oven Accessory: no accessory then Pyrex® tray Ingredients 50g (2oz) butter 1 garlic clove, crushed 15ml (1tbsp) dried mixed herbs salt & pepper 8 field mushrooms approx 225g (8oz) Cooking methods Put butter, garlic, herbs and seasoning into a bowl. Place on base of oven and soften on MEDIUM MICROWAVE for 20 secs.
Page 86 Red Pepper & Mushroom Bruschetta Serves 4 Dish: bowl Oven Accessory: no accessory then enamel shelf in upper position then wire shelf in upper position with Pyrex® tray. Ingredients 200g (7oz) or 4-5 large flat mushrooms 10ml (2 tsp) olive oil 8 slices ciabatta 25g (1oz) softened butter beaten with 1 chopped clove of garlic 150g (5oz) jar roasted red peppers, sliced if necessary...
Page 87 Onion & F eta Cheese Tartlets Serves 6 Dish: 3 litre (6 pint) bowl and 2 greased baking sheets 32 x 23cm x 9 inches) Oven Accessory: no accessory then enamel shelf in lower position + wire shelf in upper position Ingredients 250g (9oz) ready made puff pastry 15 ml (1tbsp) olive oil...
Page 88 Prawn & Salmon F ilo Parcels Serves 4 Dish: greased baking sheet 32 x 23cm (12 x 9 inches) Oven Accessory: wire shelf in lower position Ingredients 250g (9oz) tail end of salmon, boned, skinned, and cut into bite-sized pieces. 125g (4 oz) cooked peeled prawns juice of...
Page 89 Pork & Liver Terrine Serves 4-6 Dish: bowl, 600ml (1 pint) earthenware terrine or Pyrex® loaf dish Ingredients 225g (8oz) streaky bacon 225g (8oz) minced pork 225g (8oz) pigs liver, chopped tsp (3ml) rosemary tsp (3ml) thyme tsp (3ml) ground mace tsp (3ml) allspice salt &...
Page 90: Fish
F ish...
Page 91 F ish Fish cooks very well by MICROWAVE and STEAM as it stays very moist. When fish is cooked? Fish is cooked when it flakes easily and becomes opaque. For fish with a strong odour, eliminate the smell after cooking by placing 600 ml (1pt) of boiling water and 1 sliced lemon in a large bowl and cook on SIMMER MICROWAVE for 20 mins.
Page 92 Creamy Cod & Leek Chowder Serves 4 Dish: large shallow dish and large bowl Ingredients 500g (1lb 2oz) potatoes, peeled, cut into 1cm ( ") cubes 25g (1oz) butter 2 large leeks, thickly sliced 15ml (1tbsp) plain flour 275ml ( pt) tub fresh fish stock 275ml ( pt) water...
Page 93 Steamed Mussels with Garlic Serves 2 Dish: large rectangular dish Ingredients 900g (2lb) mussels 15ml (1tbsp) olive oil 1 onion, finely chopped 2 garlic cloves, crushed 150ml ( pt) dry white wine 1 bunch flat-leaf parsley, finely chopped Cooking method Scrub mussels and pull off any beards discarding any broken or open shells.
Page 94 Salmon with Hollandaise Sauce Dish: shallow dish, 1 litre (2 pt) jug Ingredients 4 salmon fillets or steaks each 100-150g (4-6oz) 30ml (2tbsp) white wine Sauce: 3 egg yolks 30 ml (2tbsp) white wine vinegar 150g (5oz) chilled, unsalted butter, cut into cubes pepper Cooking method Place salmon in dish with wine.
Page 95 Soy and Honey Steamed Salmon Serves 4 Dish: shallow dish Oven Accessory: trivet and Pyrex® tray Ingredients 4 salmon fillets each 100-150g (4-6oz) Marinade: 15ml (1 tbsp) honey 30ml (2tbsp) dark soy sauce 15ml (1tbsp) sherry 1 garlic clove, crushed 5ml (1tsp) fresh root ginger, grated Cooking method Mix the marinade ingredients together.
Page 96 Steamed/Grilled Salmon with Mango Salsa Serves 4 Dish: shallow dish Oven Accessory: trivet and Pyrex® tray or enamel shelf in upper position Ingredients 4 salmon fillets each 100-150g (4-6oz) Marinade: 45ml (3tbsp) white wine 1 garlic clove, crushed 5ml (1tsp) fresh root ginger, grated Mango salsa: 2 red chillies, seeds removed, thinly sliced 100g (4oz) peeled cooked prawns...
Page 97 Stuffed Citrus Trout Serves 2 Oven Accessory: Pyrex® tray + wire shelf in lower position Ingredients 2 trout, 250-300g (9-11oz) each Stuffing: 4 spring onions, finely chopped 50g (2oz) button mushrooms, finely sliced 2cm ( ”) cube fresh ginger, peeled and grated 15ml (1tbsp) soy sauce juice of 1 lime salt &...
Page 98 Sun Dried Tomato F ish Bake Serves 2 Oven Accessory: Pyrex® tray and wire shelf in upper position Ingredients 60ml (4tbsp) natural low fat yogurt 30ml (2tbsp) sun-dried tomato pesto 30ml (2tbsp) chopped fresh parsley or dill 2 x 175g (6oz) cod or haddock fillets, skinned Cooking method Mix the yoghurt, pesto and 1 tbsp of the parsley or dill and season well.
Page 99 Mediterranean F ish Bake Dish: large ovenproof rectangular dish Oven Accessory: wire shelf in lower position Ingredients juice of lemon 100g (4oz) fresh pesto sauce salt & pepper 4 x 175g (6oz) thick cut haddock, cod or salmon fillets 700g (1lb 8oz) waxy new potatoes (such as charlotte) 2 medium red onions 1 red pepper, seeded 1 yellow pepper, seeded...
Page 100 Prawn & Haddock Pie Serves 6 Dish: large jug, shallow oval dish Oven Accessory: no accessory then trivet and Pyrex® tray then no accessory then wire shelf in lower position Ingredients For the sauce: 15g ( oz) butter 15g ( oz) flour 275ml ( pint) milk...
Page 101 Special Occasion F ish Pie Serves 4 Dish: shallow oval dish, large bowl Oven Accessory: trivet + Pyrex® tray then no accessory then wire shelf in lower position Ingredients 450g (1lb) white fish 50g (2oz) butter 50g (2oz) flour 450 ml ( pt) milk 275 ml ( pt) white wine...
Page 102 Mixed Seafood Gratin Serves 4 Dish: 24 cm (9") round gratin dish Oven Accessory: no accesory then wire shelf in lower position Ingredients 50g (2oz) onion 2 garlic cloves 50g (2oz) butter 25g (1oz) plain flour 100 ml (4fl.oz) white wine 100 ml (4fl.oz) milk 150 ml ( pt) single cream...
Page 104: Meat And Poultry
Meat & Poultry...
Page 105: Standing Time
Meat & Poultry Defrosted joints Defrosted joints of meat must be allowed to STAND for up to an hour before cooking to ensure the centre is fully defrosted. F at Large amounts of fat absorb microwave energy and can cause the meat next to it to overcook.
Page 106 Chicken Casserole Serves 4 Dish: 3 litre (6 pt) large casserole with lid Ingredients 4 x 225g (8oz) boneless skinless chicken breasts, cut into small chunks 50g (2oz) plain flour 15ml (1tbsp) oil 15g ( oz) butter 1 garlic clove, crushed 4 shallots, chopped 150g (5oz) mushrooms, sliced 15ml (1tbsp) Dijon mustard...
Page 107 Coq Au Vin Serves 4 Dish: 3 litre (6 pt) large casserole with lid Ingredients 100g (4oz) streaky bacon 5ml (1tsp) mixed herbs 1 clove garlic, crushed 4 chicken portions approx. 1.2 kg (2 lb) in weight, skin removed salt and pepper 100g (4oz) button mushrooms 450g (1lb) whole shallots 30ml (2tbsp) brandy...
Page 108 Chicken Broth Serves 4 Dish: 3 litre (6pt) large casserole with lid Ingredients 1 medium onion, finely chopped 450g (1lb) chicken breast skinless and boneless 725ml (1 pts) chicken stock 150g (5oz) pearl barley 3ml ( tsp) season all (optional) 450g (1lb) carrots Dumplings 175g (6oz) self raising flour...
Page 109 Marinated Steamed Chicken Serves 4 Dish: shallow dish Oven Accessory: trivet and Pyrex® tray Ingredients 4 x chicken breasts 600g (1lb 5oz), boneless and skinless Suggested Marinades: Lemon and Thyme Ginger and Soy 1 lemon, juice and zest 10ml (2tsp) sesame oil 45ml (3tbsp) white wine 30ml (2tbsp) light soy sauce thyme, 4-5 sprigs...
Page 110 Layered Chicken Puff Serves 4-6 Dish: shallow dish and greased baking tray Oven Accessory: trivet and Pyrex® tray then wire shelf in lower position Ingredients 600g (1lb 5oz) boneless skinless chicken breasts 30ml (2tbsp) lemon juice 5ml (1tsp) fresh thyme salt and pepper 200g (7oz) jar of red peppers, drained 150g (5oz) ripe brie...
Page 111 Cheesy Chicken Breasts Serves 4 Oven Accessory: Pyrex® tray + wire shelf in lower position Ingredients 100g (4oz) ciabatta breadcrumbs 75g (3oz) gruyere cheese, grated salt and pepper 4 x 150g (5oz) chicken breast fillets, boneless and skinless 50g (2oz) garlic mayonnaise Cooking method Mix the breadcrumbs with the cheese and season well.
Page 112 Creamy Chicken Gratin Serves 4 Dish: large bowl, rectangular dish Oven Accessory: no accessory then wire shelf in lower position Ingredients 350g (12oz) leeks, trimmed 25g (1oz) butter 25g (1oz) plain flour 275 ml ( pt) milk 225g (8oz) cooked chicken, chopped 100g (4oz) ham, chopped 150g (5oz) gruyere cheese, grated Salt and pepper...
Page 113 Chicken Satay Serves 4-6 Dish: bowl Oven Accessory: no accessory then trivet and Pyrex® tray Ingredients 100ml (4fl.oz) coconut milk 45ml (3tbsp) lemon juice 30ml (2tbsp) soy sauce 2 garlic cloves, crushed 5ml (1tsp) ground turmeric 5ml (1tsp) five-spice powder 5ml (1tsp) coriander seeds 5ml (1tsp) cumin seeds 600g (1lb 5oz) boneless skinless chicken breasts...
Page 114 Chicken Pasanda Serves 4 Dish: 3 litre (6pt) large casserole with lid Ingredients 3 cardamom pods cinnamon stick 3ml ( tsp) cumin seeds 5ml (1tsp) garam masala 5ml (1tsp) chilli flakes 2.5cm (1”) fresh root ginger 1 garlic clove, crushed 25g (1oz) ground almonds 45ml (3tbsp) natural yoghurt 600g (1lb5oz) skinless chicken breast, cut into chunks...
Page 115 Savoury Mince Serves 4 Dish: 1.5 litre (3 pt) casserole dish with lid Ingredients 1 onion, chopped 1 clove garlic, crushed 5 ml (1tsp) oil 400g (14oz) can chopped tomatoes 150ml ( pt) red wine 30 ml (2tbsp) tomato puree 5 ml (1tsp) mixed herbs 500g (1lb 2oz) mince salt and pepper...
Page 116 Lasagne Serves 4 Dish: large rectangular dish Oven Accessory: wire shelf in lower position Ingredients 1 quantity of Savoury Mince see page 36 double quantity of White Pouring Sauce see page 99 100g (4oz) grated cheese 5ml (1tsp) mustard salt & pepper 12 sheets pre-cooked lasagne (or sufficient for 3 layers) 50g (2oz) Parmesan cheese Cooking method...
Page 117 Shepherd’s Pie Serves 4 Dish: shallow dish, large rectangular dish Oven Accessory: no accessory then wire shelf in lower position Ingredients 700g (1 lb) potatoes, cubed 30ml (2tbsp) milk 1 medium onion, chopped 2 carrots, chopped 25g (1oz) butter 350g (12oz) cold cooked beef or lamb, minced 275ml ( pt) hot beef stock 3ml (...
Page 118 Stuffed Aubergines Serves 4 Dish: 1.5 litre (3 pt) casserole dish with lid Oven Accessory: enamel shelf in lower position then no accessory then Pyrex® tray + wire shelf in lower position. Ingredients 2 large aubergines 1 garlic clove, crushed 1 medium onion, chopped 250g (9oz) minced beef 400g (14oz) tin chopped tomatoes...
Page 119 Belgian Beef Casserole Serves 4 Dish: 3 litre (6pt) large casserole with lid Ingredients 700g (1 lb) braising steak, cubed 50g (2oz) seasoned flour 2 large onions, sliced thinly 1 clove garlic, crushed 575ml (1 pint) cream stout 15g ( oz) brown sugar 15 ml (1tbsp) wine vinegar 5 ml (1tsp) mixed herbs...
Page 120 Mini Boeuf En Croute Serves 4 Dish: large bowl, greased baking sheet Oven Accessory: no accessory then enamel shelf in lower position then wire shelf in lower position Ingredients Filling: 15g ( oz) dried porcini mushrooms 15g ( oz) butter 225g (8oz) mushrooms 1 large onion, peeled and finely chopped 150ml (...
Page 121 Steak & Mushroom Pudding Serves 4 Dish: 1.5 litre (3 pt) casserole with lid + 1.2 litre (2 pt) pudding basin Ingredients Filling: Pudding: 450g (1 lb) braising steak, cubed 175g (6oz) self-raising flour 25g (1oz) seasoned flour pinch salt 150g (5oz) mushrooms, sliced 75g (3oz) suet 1 onion, chopped...
Page 122 Hungarian Goulash Serves 4 Dish: 3 litre (6pt) large casserole with lid Ingredients 675g (1 lb) braising steak, cubed 50g (2oz) seasoned flour 1 large onion 1 red pepper, deseeded and chopped 400g (14oz) canned, chopped tomatoes 175g (6oz) mushrooms 600 ml (1 pt) hot beef stock 45 ml (3tbsp) tomato puree 30 ml (2tbsp) paprika...
Page 123 Lamb Hotpot Serves 4 Dish: 3 litre (6pt) casserole with lid Ingredients 450g (1lb) lamb fillet, cut into slices 50g (2oz) plain flour salt & pepper 2.5ml ( tsp) thyme 1 medium onion, thinly sliced 250g (9oz) carrots, sliced 450g (1lb) potatoes, thinly sliced 575ml (1 pint) stock Cooking method Coat the pieces of lamb in seasoned thyme flour and place in casserole dish.
Page 124 Greek Lamb Stew Serves 4 Dish: 3 litre (6pt) large casserole with lid Ingredients 700g (1lb 8oz) lamb fillet, cut into chunks 2 onions, chopped 1 red chilli 2 cloves garlic, crushed 1 sprig rosemary 275ml ( pt) white wine 400g can chopped tomatoes 45ml (3tbsp) Sliced Black Olives 100g (4oz) linguine, broken into small pieces...
Page 125 Thai Lamb Curry Serves 4 Dish: 1.5 litre (3pt) casserole with lid Ingredients 50g (2oz) creamed coconut 275ml ( pt) boiling water 500g (1lb 2oz) lamb fillet, cut into strips about 4cm (1 ”) long 2 garlic cloves 10ml (2tsp) ginger, finely grated 30ml (2tbsp) Thai green curry paste 1 lime, grated rind and juice 30ml (2tbsp) fresh coriander...
Page 126 Madras Curry Serves 4 Dish: 3 litre (6pt) large casserole with lid Ingredients 15 ml (1tbsp) oil 1 large onion, sliced 3 cloves garlic, crushed 10 ml (2tsp) ground coriander 3ml ( tsp) chilli powder, ground cardamom, ground cloves 15ml (1tbsp) garam masala 15ml (1tbsp) ground turmeric 5ml (1tsp) ground cumin 25g (1oz) flour...
Page 127 Spicy Lamb Tagine Serves 6 Dish: 3 litre (6 pt) large casserole with lid Ingredients 10ml ( tbsp) ground ginger 3ml ( tsp) coarsely ground black pepper 8ml (1 tsp) ground cinnamon 10ml ( tbsp) turmeric 15 ml (1tbsp) paprika 3ml ( tsp) chilli powder/flakes 800g (1lb12oz) cubed boneless lamb...
Page 128 Moussaka Serves 4 Dish: bowl, 1.5 litre (3pt) casserole with lid, large shallow rectangu- lar or oval dish Oven Accessory: no accessory then wire shelf in lower position Ingredients 1 large aubergine, sliced salt 5ml (1tsp) oil 2 cloves garlic, crushed 1 medium onion, chopped 350g (12oz) fresh lamb mince 400g (14oz) can tomatoes...
Page 129 Glazed gammon Serves 4 Dish: 3 litre (6pt) large casserole with lid Oven Accessory: no accessory then enamel shelf in lower position Ingredients 900g (2 lb) unsmoked gammon joint, cold water to cover 300 ml ( pt) white wine (optional) 1 onion, peeled 4 whole cloves 10 peppercorns...
Page 130 Sweet & Sour Pork Serves 4 Dish: bowl, 3 litre (6pt) large casserole with lid Ingredients 450g (1lb) pork fillet, diced For sauce: 15ml (1tbsp) olive oil 1 carrot, cut into matchsticks 1 spring onion, thinly sliced 1 pepper, deseeded and cut into strips 225g (8oz) can pineapple chunks, drained but reserve juice 15g ( oz) soft brown sugar...
Page 131 Sticky Ribs Serves 4 Dish: 20 x 25 cm (8 x 10 inch) rectangular dish, large bowl Oven Accessory: no accessory then Pyrex® tray + wire shelf in lower position. Ingredients 1 kg (2lb 2oz) pork spare ribs 275 ml ( pt) water For the glaze: 150g (5oz) orange marmalade preferably shred less or fine shred...
Page 132 Pork with Herby Dumplings Serves 4 Dish: 3 litre (6 pt) large casserole with lid Ingredients 30 ml (2tbsp) oil 1 medium onion, chopped 1 green pepper, deseeded and chopped 225g (8oz) carrots, sliced 450g (1lb) lean pork, cubed 30 ml (2tbsp) seasoned flour 5 ml (1tsp) ground bay leaves 5 ml (1tsp) dried sage salt &...
Page 133 Toad In The Hole Serves 4 Dish: 27 x 22 cm (10 " x 8 ”) oblong tin Oven Accessory: enamel shelf in lower position Ingredients 150g (5oz) plain flour 3 ml ( tsp) salt 2 eggs 150 ml ( pt) milk 150 ml ( pt) water...
Page 134 Paprika Pork Casserole Serves 4 Dish: 3 litre (6 pt) large casserole with lid Ingredients 700g (1 lb) pork fillet, sliced 25g (1oz) plain flour salt & pepper 15ml (1tbsp) paprika 1 onion, chopped 250ml (9fl.oz) stock 60ml (4tbsp) sherry 150g (5oz) mushrooms, sliced 150ml ( pt) soured cream...
Page 136 Vegetables...
Page 137 Vegetables Root vegetables. i.e. Swede, carrots should be cut into slices, strips or cubes. Do not mix fresh and frozen vegetables as the cooking times may be different. Never add salt to vegetables before microwaving or steaming. Always cook vegetables in a dish that is a suitable size. Use flat dishes not basins.
Page 138 Roast Potatoes Serves 4 Dish: shallow ovenproof dish Oven Accessory: Pyrex® tray on wire shelf in lower position Ingredients 500g (1lb) potatoes, peeled and quartered 30 ml (2tbsp) oil Cooking method Fill Steam Water Tank. Place potatoes in dish with 3tbsps water. Cover, place on base of oven and par-boil on STEAM MEDIUM for 6 min.
Page 139 Gratin Dauphinois Serves 4-6 Dish: 20 cm (8") shallow dish Oven Accessory: wire shelf in lower position Ingredients 1 clove of garlic, halved 700g (1 lb) potatoes, halved salt and pepper pinch nutmeg 150 ml ( pt) double cream 25g (1oz) butter Cooking method Rub halves of garlic around inside of dish and discard.
Page 140 Spicy Potatoes Serves 4 Dish: 1 litre (2 pt) dish Ingredients 350g (12oz) potatoes, cubed 45 ml (3tbsp) natural yoghurt 10 ml (2tsp) mango chutney 3 ml ( tsp) cumin, coriander and garam masala 3 ml ( tsp) turmeric 10 ml (2tsp) fresh coriander pinch chilli powder 15g ( oz) sultanas...
Page 141 Caulif lower Cheese Serves 4 Dish: bowl, shallow round or oval casserole dish Oven Accessory: no accessory then wire shelf in lower position Ingredients 1 cauliflower, trimmed 90 ml (6tbsp) water 25g (1oz) butter 25g (1oz) flour 3 ml ( tsp) French mustard 275 ml ( pt) milk...
Page 142 Spicy Beans Dish: 1.5 litre (3 pt) casserole dish Ingredients 15ml (1tbsp) olive oil 1 onion, finely chopped 15ml (1tbsp) rosemary 5ml (1tsp) paprika 400g (14oz) cannellini beans, drained and rinsed 15g ( oz) soft muscovado sugar 15ml (1tbsp) Worcestershire sauce 75ml (3fl.oz) red wine 75ml (3fl.oz) vegetable stock salt &...
Page 143 Ratatouille Serves 4 Dish: 20 cm (8") casserole Ingredients 1 aubergine, sliced 5 ml (1tsp) salt 1 courgette, sliced 1 onion, sliced 1 green pepper, cut into chunks 1 red pepper, cut into chunks 1 clove of garlic, peeled and crushed 396g (14oz) can of tomatoes salt and pepper to taste Cooking method...
Page 144 Stuffed Peppers Serves 6 Dish: large bowl, 1.5 litre (3 pt) ovenproof dish Oven Accessory: no accessory then wire shelf in lower position Ingredients 3 red and 3 yellow peppers 15ml (1tbsp) oil 2 cloves garlic, crushed 1 bunch spring onions sliced thinly 100g (4oz) long grain rice 300ml ( pt) hot vegetable stock...
Page 145: Vegetable Lasagne
Vegetable Lasagne Serves 4-6 Dish: casserole dish, large rectangular dish Oven Accessory: no accessory then wire shelf in lower position Ingredients 1 large onion, chopped 1 clove of garlic, crushed 25g (1oz) butter 225g (8oz) each of diced carrots, diced leeks, diced courgettes 1 green pepper, chopped 150 ml ( pt) hot vegetable stock...
Page 146 Roasted Vegetable Moussaka Serves 4-6 Dish: 2 litre (4 pt) ovenproof dish Oven Accessory: wire shelf in lower position Ingredients 1 red onion, cut into strips 2 red peppers, deseeded and cubed 1 aubergine, cubed 2 courgettes, cubed 350g (12oz) sweet potato, peeled and cubed 4 garlic cloves, whole 45 ml (3tbsp) olive oil salt and pepper...
Page 147 Quorn® Casserole Serves 4 Dish: 3 litre (6 pt) large casserole with lid Ingredients 15ml (1tbsp) oil 15g ( oz) butter 1 garlic clove, crushed 4 shallots, chopped 150g (5oz) mushrooms, sliced 15ml (1tbsp) Dijon mustard 300g (10oz) Quorn® 150 ml ( pt) hot chicken or vegetable stock 150 ml ( pt) dry white wine...
Page 148 Lentil Bake Serves 4 Dish: large bowl, shallow ovenproof dish x2 Oven Accessory: no accessory then wire shelf in lower position Ingredients 15 ml (2tbsp) olive oil 2 onions, chopped 2 celery sticks, chopped 3 carrots, diced 400g (14oz) can chopped tomatoes 425 ml ( pint) vegetable stock 30 ml (2tbsp) tomato puree...
Page 149 Vegetarian Chilli Serves 4 Dish: 3 litre (6 pt) large casserole with lid Ingredients 15 ml (1tbsp) oil 1 onion, finely chopped 1 green pepper, chopped 1 chilli, chopped 2 carrots, diced 5 ml (1tsp) chilli powder 3 ml ( tsp) cumin 175g (6oz) bulgar wheat 396g (14oz) can chopped tomatoes...
Page 150 Vegetable Curry Serves 4 Dish: 3 litre (6 pt) casserole Ingredients 2 medium aubergines, diced salt 2 cloves of garlic, chopped 15 ml (1tbsp) oil pinch cayenne pepper 10 ml (2tsp) ground coriander 5 ml (1tsp) ground cumin 5 ml (1tsp) turmeric 2.5 cm (1") root ginger, peeled and sliced 1 small cauliflower, divided into florets 2 medium potatoes, diced...
Page 151 Leek & Potato Gratin Serves 4 Dish: shallow ovenproof dish Oven Accessory: no accessory then wire shelf in lower position Ingredients 450g (1lb) potatoes, halved 450g (1lb) leeks, sliced thinly 150g (5oz) blue cheese 225g (8oz) Greek yoghurt 75 ml (5tbsp) double cream 50g (2oz) brown breadcrumbs salt and pepper Cooking method...
Page 152 Roast Vegetable Parcels Serves 4 Dish: bowl Oven Accessory: no accessory then Pyrex® tray on wire shelf in lower position then greased enamel shelf in lower position. Ingredients 200g (7oz) can chopped tomatoes 10 ml (2tsp) tomato puree 700g (1lb 8oz) mixed vegetables e.g. sweet potato, red pepper, leeks, aubergine, 1 clove garlic, crushed 30 ml (2tbsp) olive oil...
Page 153 Summer Vegetable Flan Serves 6 Dish: bowl, 23 cm (9") flan tin/dish Oven Accessory: wire shelf in lower position then anti-spark ring and wire shelf in lower position Ingredients 350g (12oz) ready made shortcrust pastry 175g (6oz) courgettes, thinly sliced 1 garlic clove, crushed 175g (6oz) broccoli 50g (2oz) peas...
Page 154 Goat's Cheese & Onion Tart Serves 4 Dish: 23 cm (9") flan tin, large bowl Oven Accessory: wire shelf in lower position then no accessory then wire shelf in lower position Ingredients 100g (4oz) butter 225g (8oz) plain flour 50g (2oz) finely grated Parmesan 25g (1oz) butter 1kg (2lb 2oz) red onions, peeled &...
Page 155 Veggie Burgers Serves 4 Dish: large bowl Oven Accessory: Pyrex® tray + wire shelf in upper position Ingredients 100g (4oz) mushrooms, sliced 100g (4oz) onion, finely chopped 1 garlic clove 175g (6oz) fresh wholemeal breadcrumbs 100g (4oz) ground cashew nuts 1 egg Cooking method Fill the Steam Water Tank.
Page 156 Nut Roast Serves 4 Dish: bowl, 1lb Pyrex® loaf dish lined with greaseproof paper. Oven Accessory: no accessory then wire shelf in lower position Ingredients 50g (2oz) butter 1 medium onion, chopped 1 stick celery, chopped 5ml (1tsp) mixed dried herbs 225g (8oz) mixed nuts, coarsely chopped 400g (14oz) can of tomatoes 175g (6oz) fresh wholemeal breadcrumbs...
Page 157 Mushroom Stroganoff Serves 4 Dish: 3 litre (6 pt) dish Ingredients 1 large onion, finely chopped 4 sticks of celery, finely chopped 15 ml (1tbsp) olive oil 350g (12oz) sliced mushrooms 275 ml ( pt) water 5 ml (1tsp) Marmite® 3 ml ( tsp) thyme Pinch ground bay leaf...
Page 158: Pasta, Rice & Beans
Pasta, Rice & Beans...
Page 159 Spicy Tomato Pasta Serves 4 Dish: 3 litre (6 pt) bowl + large ovenproof dish Oven Accessory: no accessory then wire shelf in lower position Ingredients 350g (12oz) dried pasta 15 ml (1tbsp) oil 3ml ( tsp) salt 2 red peppers, seeded and cut into chunks 2 red onions cut into wedges 2 mild red chillies, seeded and diced 3 garlic cloves, coarsely chopped...
Page 160 Lemon & Asparagus Risotto Serves 4 Dish: small bowl + large bowl Ingredients 1 bunch asparagus (approx. 250g/ 9oz) 450ml ( pt) hot vegetable stock 2 leeks, trimmed and finely sliced 40g (1 oz) butter 200g (7oz) risotto rice 100g (4oz) frozen peas Finely shredded zest and juice lemon Salt &...
Page 161 Wild Mushroom Risotto Serves 4 Dish: small bowl + large bowl Ingredients 25g (1oz) dried porcini, 1 litre (1 pints) hot chicken or vegetable stock 50g (2oz) butter 2 shallots, finely chopped 300g (11oz) risotto rice 125ml (4 fl.oz) dry white wine salt &...
Page 162 Prawn Risotto Serves 4 Dish: large bowl Ingredients 1 onion, finely chopped 1 garlic clove, crushed 25g (1oz) butter 225g (8oz) brown cap mushrooms, quartered 225g (8oz) Arborio (risotto) rice juice and rind of 1 lemon 2ml ( tsp) saffron strands, crushed 300ml ( pt) hot vegetable stock 300ml (...
Page 163 Tuna Pasta Serves 4 large bowl, jug, 3 litre (6 pt) casserole dish Oven Accessory: no accessory then wire shelf in lower position Ingredients 225g (8oz) mixed dried pasta i.e. twists, shells 1 litre (1 pt) boiling water 15 ml (1tbsp) oil 3 ml ( tsp) salt 25g (1oz) butter...
Page 164 Lentil Biryani Serves 4-6 Dish: bowl, 3 litre (6 pt) large casserole with lid Ingredients 100g (4oz) green lentils 450g (1lb) basmati rice 15 ml (1tbsp) oil 1 large onion, sliced 5 ml (1tsp) root ginger, grated 1 garlic clove, crushed 3 ml ( tsp) turmeric 5 ml (1tsp) chilli powder...
Page 165 Vegetable & Chick Pea Casserole Serves 4 Dish: 3 litre (6pt) large casserole with lid Ingredients 1 medium onion, chopped 10ml (2 tsp) vegetable oil 2 medium courgettes, sliced thickly 1 red pepper, seeded and chopped 2 medium carrots, peeled and thinly sliced 1 small cauliflower, cut into florets 100g (4oz) dried apricots, halved 2 cloves garlic, crushed...
Page 166: Cheese And Egg Dishes
Cheese & Egg dishes...
Page 167 Cheese & Red Pesto Tartlets Serves 4 Dish: 2 bun tins 32cm x 24cm (12 ” x 9 ”) lightly greased Oven Accessory: enamel shelf in lower position + wire shelf in upper position Ingredients 350g (12oz) readymade short crust pastry 90g (3 oz) red pesto or sun-dried tomato puree 2 medium sized tomatoes, peeled, seeded and chopped...
Page 168 Baked Souff lé Serves 4 Dish: 15 cm (6") soufflé dish Oven Accessory: no accessory then wire shelf in lower position Ingredients 25g (1oz) butter 25g (1oz) flour 150ml ( pt) milk 3 eggs, separated salt & pepper 75g (3oz) cheese, grated Cooking method Place butter in bowl, place on base and cook on HIGH MICROWAVE for 30 secs.
Page 169 Quiche Lorraine Serves 4 Dish: 23 cm (9") metal tin, bowl Oven Accessory: wire shelf in lower position then no accessory then anti-spark ring + wire shelf in lower position Ingredients 250g (9oz) shortcrust pastry 15 ml (1tbsp) oil 1 medium onion, chopped 6 streaky bacon rashers or 100g (4oz) ham cut into strips 2 eggs 150 ml (...
Page 170 Tasty Potato Bake Serves 4-6 Dish: shallow dish, bowl, oval heatproof dish, buttered Oven Accessory: no accessory then wire shelf on lower level Ingredients 1kg (2lb 2oz) baking potatoes, peeled and halved 1 onion, finely chopped 225g (8oz) smoked back bacon, cut into strips 225g (8oz) brie 142ml ( pt) single cream...
Page 171 Macaroni Cheese Serves 4 Dish: large dish and jug Oven Accessory: no accessory then wire shelf in lower position Ingredients 200g (7oz) quick cooking macaroni 40g (1 oz) butter 1 small onion, finely chopped 100g (4oz) bacon, chopped 40g (1 oz) flour 575ml (1pt) milk 5 ml (1tsp) French mustard...
Page 172 Cheese, Onion & Olive Scones Dish: bowl, greased baking sheet x 2 Oven Accessory: no accessory then enamel shelf in lower position and wire shelf in upper position Ingredients 1 medium onion, finely diced 10 ml (2 tsp) olive oil 175g (6oz) self-raising flour 3 ml ( tsp) salt...
Page 173 Croque Monsieur Serves 2 Oven Accessory: Pyrex® tray + wire shelf in upper position Ingredients 4 slices bread, buttered 5 ml (1tsp) Dijon mustard 2 slices smoked ham 100g (4oz) sliced cheese Cooking method Place the bread, buttered side up on the Pyrex® tray and cook on GRILL 1 for 3-4 mins. or until browning.
Page 174 Yorkshire Puddings Serves 4-6 Dish: 12 section bun tin Oven Accessory: wire shelf in lower position Ingredients 75g (3oz) plain flour pinch of salt 1 egg 75 ml (2 fl.oz) milk 75 ml (2 fl.oz) water oil for tin Cooking method Place flour and salt in a mixing bowl.
Page 176: Sauces And Preserves
Sauces & Preserves...
Page 177 Sauces Container size To avoid boil over always use a container at least twice the capacity of the sauce. Covering DO NOT cover sauces when cooking, Stirring - important Sauces/gravy should be thoroughly stirred before, during and after cooking, to avoid any eruptions and to result in a smooth sauce. Reheating Sauces can be made in advance and reheated by MICROWAVE.
Page 178 White Pouring Sauce Dish: 1 litre (2 pt) jug Ingredients 25g (1oz) butter 25g (1oz) flour 575 ml (1pt) milk Cooking method Place butter in jug on base of oven and melt on HIGH MICROWAVE for 30-40 secs. Stir in the flour to make a roux.
Page 179 Custard Dish: 1 litre (2 pt) jug Ingredients 30 ml (2tbsp) custard powder 15 ml (1tbsp) sugar 575 ml (1 pt) cold milk Cooking method Mix together the custard powder, sugar and a little milk to form a smooth paste. Blend in the remaining milk, whisking well.
Page 180 Hollandaise Sauce Dish: 1 litre (2 pt) jug Ingredients 3 egg yolks 30 ml (2tbsp) white wine vinegar 150g (5oz) chilled, unsalted butter, cut into cubes pepper Cooking method Place egg yolks and vinegar in a jug. Beat well. Drop cubes of butter on top. Place jug on base of oven and cook on HIGH MICROWAVE for 30 secs.
Page 181: Tomato Sauce
Tomato Sauce Serves 4 Dish: large casserole Ingredients 1 medium onion, finely chopped 1 celery stick, finely chopped 1 carrot, finely chopped 25g (1oz) butter 2 cloves garlic, crushed 2 x 396g (14oz) cans of tomatoes 3ml ( tsp) each of basil, oregano and ground bay leaves 150ml ( pt) red wine or vegetable stock salt &...
Page 182 Chocolate Sauce Dish: 1 litre (2 pt) jug Ingredients 25g (1oz) butter 75g (3oz) caster sugar 75g (3oz) soft brown sugar 50g (2oz) cocoa powder 3ml ( tsp) vanilla essence 275ml ( pt) milk Cooking method Place butter in a jug on base of oven and melt on HIGH MICROWAVE for 20-30 secs. Stir in sugars, cocoa powder and vanilla essence.
Page 183 Custard Sauce Dish: 1 litre (2 pt) jug Ingredients 2 eggs 50g (2oz) caster sugar 275ml ( pt) milk 5ml (1tsp) vanilla essence Cooking method Beat eggs with sugar and then add milk and vanilla. Place jug on base of oven and cook on HIGH MICROWAVE for 2 mins.
Page 184 Butterscotch Sauce Dish: 1 litre (2 pt) jug Ingredients 150g (5oz) soft muscovado sugar 75ml (3fl.oz) double cream 75g (3oz) butter Cooking method Put all ingredients in a jug. Place on base of oven and cook on HIGH MICROWAVE for 1 min.
Page 185 Preserves Sterilizing jars Jam jars can be sterilized by MICROWAVE ready for your jam. Half fill with water and heat them on HIGH MICROWAVE until water boils (approx. 4 mins. for 2 jars). Empty and drain upside down on kitchen paper.
Page 186 Gravy Dish: 1 litre (2 pt) jug Ingredients meat or poultry dripping with sediment 25g (1oz) flour 275ml ( pt) stock salt & pepper Cooking method Scrape dripping and sediment from roasting dish into the jug. Stir flour into dripping and then gradually blend in stock.
Page 187 Soft Fruit Jam Makes approx. 1 1/2 lbs jam Dish: large bowl Ingredients 450g (1lb) soft fruit, washed 450g (1lb) jam sugar 30 ml (2tbsp) lemon juice 5 ml (1tsp) butter Cooking method Place all ingredients in a large bowl and stir. Place on base of oven and cook on HIGH MICROWAVE for 5 mins.
Page 188 Plum Jam Makes approx. 2-2 1/2 lbs jam Dish: large bowl Ingredients 675g (1 lb) plums or damsons 200 ml (7fl.oz) water 675g (1 lb) jam sugar 30 ml (2tbsp) lemon juice 5 ml (1tsp) butter Cooking method Fill the Steam Water Tank. Prick the plums and place in a large bowl with the water. Place on base of oven and cook on STEAM MEDIUM for 10 mins.
Page 189 Lemon Curd Makes 2 lbs Dish: large bowl Ingredients 4 lemons, grated rind and juice of 450g (1lb) caster sugar 4 eggs, beaten 100g (4oz) butter Cooking method Place all ingredients in bowl. Mix well. Place on base of oven and cook on HIGH MICROWAVE for 2 mins.
Page 190 Tomato Chutney Makes approx. 2 lbs Dish: large bowl Ingredients 675g (1 lb) tomatoes 225g (8oz) cooking apples, peeled and sliced 1 medium onion, chopped 100g (4oz) granulated sugar 30 ml (2tbsp) tomato puree 5 ml (1tsp) salt 200 ml (7 fl.oz) white distilled vinegar 10 ml (2tsp) ground ginger 2 ml ( tsp) cayenne pepper...
Page 191 Red Onion Marmalade Dish: large bowl Makes 1 ½ lb Ingredients 45ml (3tbsp) olive oil 4 large red onions halved and thinly sliced 50g (2oz) Demerara sugar 100g (4oz) sultanas 275ml (1/2 pint) red wine 125ml (4fl.oz) red wine vinegar Cooking method Fill Steam Water Tank.
Page 192 Pastry...
Page 193: Pastry
Shortcrust Pastry Dish: Large Pyrex® bowl Ingredients 225g (8oz) plain flour pinch salt 100g (4oz) margarine 45 ml (3tbsp) cold water Cooking method Place flour and salt into a mixing bowl. Rub the margarine into the flour until the mixture resembles fine breadcrumbs.
Page 194 Choux Pastry Dish: large jug Ingredients 50g (2oz) butter 150 ml ( pt) water 65g (2 oz) plain flour, sifted 2 eggs, lightly beaten Cooking method Place butter and water in a large jug. Place on base and cook on HIGH MICROWAVE for 2-3 mins.
Page 195 Suet crust Pastry Dish: Pyrex® bowl Ingredients 225g (8oz) self-raising flour 3 ml ( tsp) salt 100g (4oz) shredded suet 105 ml (7tbsp) cold water Cooking method Mix together flour, salt and suet. Add water and mix to a soft dough. Knead lightly until smooth.
Page 196 Minced Beef and Onion Pie Serves 4 Dish: large casserole with lid + 20 cm (8") pie plate Accessory: no accessory then anti-spark ring + wire shelf on lower level Ingredients 350g (12oz) lean minced steak 1 medium onion, chopped 450 ml ( pt) hot beef stock 15 ml (1tbsp) tomato puree...
Page 197 Chicken & Stilton Pie Serves 4 Dish: bowl, 22.5 cm (9") gratin dish Oven Accessory: no accessory then wire shelf in lower position Ingredients 25g (1oz) butter 200g (7oz) leeks, sliced 50g (2oz) plain flour 450 ml ( pt) milk 150g (5oz) stilton 400g (14oz) cooked chicken, cubed 250g (9oz) shortcrust pastry, chilled...
Page 198: Apple Pie
Apple Pie Serves 4-6 Dish: 20 cm (8") pie plate Accessory: anti-spark ring + wire shelf on lower level Ingredients 25g (1oz) caster sugar 5 ml (1tsp) cinnamon 50g (2oz) sultanas 2 cooking apples, peeled, cored and sliced 15 ml (1tbsp) lemon juice 350g (12oz) puff pastry Cooking method Preheat oven on CONVECTION 210°C.
Page 199 Savoury Potato Plait Serves 4-6 Dish: Pyrex® tray, greased Accessory: shallow dish, wire shelf in lower position Ingredients 1 small potato, thinly sliced 200g (7oz) puff pastry 1 small onion, sliced small apple, peeled, cored and sliced salt & pepper to taste 75g (3oz) cheese, grated or crumbled, e.g.
Page 200 Baked Jam Roly Poly Pudding Serves 4 Dish: 1 kg (2 lb) glass loaf dish Accessory: wire shelf in lower position Ingredients 1 quantity of suet pastry 75 ml (5tbsp) seedless raspberry jam milk to glaze Cooking method Roll out pastry to approx. 23 x 32 cm (9" x 13"). Spread the jam over the pastry leaving 1cm ( ") border all round.
Page 201 Chocolate Éclairs Makes 12 Dish: baking sheet x2, greased and slightly damp Oven Accessory: enamel shelf in lower position + wire shelf in upper position Ingredients 1 quantity of choux pastry 150 ml ( pt) whipping cream 10 ml (2tsp) cocoa powder 15 ml (1tbsp) hot water 100g (4oz) icing sugar, sieved Cooking method...
Page 202 Lemon Meringue Pie Serves 6 Dish: 25 cm (10") flan dish Oven Accessory: wire shelf in lower position then no accessory then wire shelf in lower position Ingredients Pastry: Meringue: 250g (8oz) plain flour 225g (8oz) caster sugar 25g (1oz) icing sugar 5 egg whites 125g (4oz) butter 1 egg yolk...
Page 203 Congress Tarts Makes 24 Dish: 2 x 12 hole bun tins 32 x 24cm (12 "x 9 "), greased Oven Accessory: enamel shelf in lower position + wire shelf in upper position Ingredients 350g (12oz) shortcrust pastry 50g (2oz) butter 50g (2oz) caster sugar 1 egg, beaten 3ml (...
Page 204 Apple Strudel Serves 4 Oven Accessory: enamel shelf greased in lower position Ingredients 600g (1lb 5oz) dessert apples- Granny Smith's, cored, peeled and roughly chopped juice of lemon 50g (2oz) golden caster sugar 50g (2oz) walnuts, roughly chopped 50g (2oz) sultanas 5 ml (1tsp) ground cinnamon 50g (2oz) ground almonds 225g (8oz) filo pastry...
Page 206: Desserts And Baking
Desserts & Baking Guidelines...
Page 207 Creamy Rice Pudding Serves 4 Dish: large oval casserole, greased Ingredients 100g (4oz) pudding rice 1 litre (1 pts) milk 50g (2oz) caster sugar 2ml ( tsp) grated nutmeg Cooking method Mix all the ingredients together and pour into casserole. Place on base of oven and cook on HIGH MICROWAVE for 8-10 mins.or until the milk is boiling.
Page 208 Steamed Suet Sponge Pudding Serves 4 Dish: 1 litre (2 pt) pudding basin Ingredients 150g (5oz) self-raising flour pinch of salt 50g (2oz) caster sugar 50g (2oz) suet 1 egg 150 ml ( pt) milk 30 ml (2tbsp) jam or golden syrup Cooking method Fill the Steam Water Tank.
Page 209 Spotted Dick Serves 4 Dish: 1 kg (2 lb) glass loaf dish Accessory: wire shelf in lower position Ingredients 100g (4oz) self raising flour pinch of salt 75g (3oz) shredded suet 75g (3oz) fresh breadcrumbs 50g (2oz) caster sugar 175g (6oz) currants grated zest of 1 lemon 60ml (4tbsp) milk Cooking method...
Page 210 Syrup Sponge Pudding Serves 4 Dish: 1 litre (2 pt) pudding basin Ingredients 75g (3oz) golden syrup or jam 100g (4oz) margarine 100g (4oz) caster sugar 2 eggs 100g (4oz) self-raising flour 30 ml (2tbsp) milk Cooking method Fill Steam Water Tank. Place syrup or jam in base of bowl. Cream together the margarine and sugar until light and fluffy.
Page 211 Pineapple Upside Down Pudding Serves 4 Dish: 20 cm (8") round dish, lightly greased Oven Accessory: wire shelf in lower position Ingredients 15 ml (1tbsp) brown sugar small can of pineapple slices, drained 4 glace cherries, halved 100g (4oz) margarine 100g (4oz) caster sugar 2 eggs 100g (4oz) self-raising flour...
Page 212 Eve's Pudding Serves 4 Dish: shallow ovenproof dish, lightly greased Oven Accessory: no accessory followed by wire shelf in lower position Ingredients 500g (1lb) cooking apples, peeled, cored and sliced 90g (3oz) demerara sugar 100g (4oz) margarine 100g (4oz) caster sugar 2 eggs 100g (4oz) ground almonds 30 ml (2tbsp) milk...
Page 213 Sticky Pudding with Toffee sauce Dish: 20cm (8") pudding basin, greased and lined, jug Ingredients 175g (6oz) fresh or ready to eat dates, stoned and finely chopped 50g (2oz) butter 175g (6oz) caster sugar 2 eggs, lightly beaten 175g (6oz) self raising flour 5ml (1tsp) bicarbonate of soda 3ml ( tsp) grated nutmeg...
Page 214 Crème Caramel Serves 4 Dish: 15 cm (6") soufflé dish Ingredients 150 ml ( pt) water 100g (4oz) caster sugar 4 eggs 5ml (1tsp) vanilla essence 50g (2oz) caster sugar 575 ml (1 pt) cold milk Cooking method Put water and the 100g (4oz) of sugar in a soufflé dish. Place on base of oven and cook on HIGH MICROWAVE for 2 mins.
Page 215 Strawberry Roulade Dish: Swiss roll tin 23 x 33cm (13”x 9”), greased and lined with baking parchment Oven Accessory: wire shelf in lower position Ingredients 4 medium egg whites 200g (7oz) caster sugar 5 ml (1tsp) cornflour 5 ml (1tsp) malt vinegar 5 ml (1tsp) vanilla extract 40g (1 ) flaked almonds...
Page 216: Bread
Bread & Butter Pudding Serves 4 Dish: bowl, 20 x 25 cm (8 x 10") oblong, greased dish Oven Accessory: no accessory then wire shelf in lower position Ingredients 6 slices of bread, buttered and cut into triangles 75g (3oz) mixed dried fruit 450ml ( pt) milk 3 eggs...
Page 217 Apricot & Marzipan Baked Apples Serves 2 Dish: 20cm (8”) shallow dish Ingredients 4 medium sized cooking apples 50g (2oz) marzipan 200g (7oz) can apricot halves Cooking method Roll out marzipan and cut into 4 circles with an 8 cm (3 ”) cutter.
Page 218 Fruit Crumble Serves 4 Dish: shallow ovenproof dish Oven Accessory: no accessory then wire shelf in lower position Ingredients 675g (1lb 8oz) fresh fruit, prepared (e.g. apples, plums, rhubarb, blackcurrants) sugar to taste Crumble Topping: 100g (4oz) butter 200g (7oz) plain flour 100g (4oz) light soft brown sugar Cooking method Fill Steam Water Tank.
Page 219 Red Fruit Compote Serves 4 Dish: large shallow ovenproof dish Ingredients 225g (8oz) plums, halved and stoned 225g (8oz) cherries, stoned 225g (8oz) blueberries 225g (8oz) strawberries 225g (8oz) raspberries 50g (2oz) golden caster sugar Cooking method Fill the Steam Water Tank. Place the plums, cherries and blueberries in dish. Place on base of oven and cook on STEAM LOW for 10 mins.
Page 220: Christmas Pudding
Christmas Pudding Serves 6-8 Dish: 1.3 litre (2 1/2 pt) pudding basin lightly greased Ingredients 1 carrot, peeled and grated 1 orange, juice and grated rind of 400g (14oz) mixed dried fruit 45 ml (3tbsp) brandy 15 ml (1tbsp) black treacle 50g (2oz) self-raising flour pinch of salt 15 ml (1tbsp) cocoa...
Page 221 Chocolate Cheesecake Dish: bowl, 23cm (9") flan tin, greased Accessory: no accessory then wire shelf in lower position Ingredients 100g (4oz) butter 225g (8oz) digestive biscuits, crushed 225g (8oz) plain chocolate 30ml (2 tbsp) milk 700g (1 lb) soft cheese 175g (6oz) soft brown sugar 3 large eggs 5ml (1tsp) vanilla essence...
Page 222: Baking Guidelines
Baking guidelines Dish Size/shape Always use the exact dish size stated in the following recipes, otherwise cooking times and results will be affected. Eggs The following recipes have been tested using medium eggs. Using a different size of egg may affect cooking times. Desserts &...
Page 223 Celebration Cake Dish: 20cm (8") round tin, greased and lined Oven Accessory: wire shelf on lower level Ingredients 200g (8oz) butter or margarine 200g (8oz) dark muscovado sugar 200g (8oz) plain flour 4 eggs, beaten 50g (2oz) ground almonds 100ml (3 fl.oz) sherry 75g (3oz) candied peel 75g (3oz) glace cherries, roughly chopped...
Page 224 Victoria Sandwich Dish: 2 x 18 cm (7") cake tins, greased and lined Oven Accessory: enamel shelf in lower position + wire shelf in upper position Ingredients 175g (6oz) butter or margarine 175g (6oz) caster sugar 3 eggs 175g (6oz) self-raising flour Cooking method Preheat oven on CONVECTION 180°C.
Page 225 Chocolate Cake Dish: bowl, 23cm (9") round tin, greased and lined Oven Accessory: no accessory then anti-spark ring + wire shelf on lower level Ingredients 100g (4oz) plain chocolate 100g (4oz) butter 4 eggs 100g (4oz) icing sugar 50g (2oz) self raising flour 50g (2oz) ground almonds Topping: 50g (2oz) butter...
Page 226 Gingerbread Dish: bowl, 18 cm (7") square tin lined with 2 strips of greaseproof paper to form a cross shape. Oven Accessory: no accessory then anti-spark ring + wire shelf in lower position Ingredients 225g (8oz) plain flour pinch salt 10 ml (2tsp) ground ginger 10 ml (2tsp) baking powder 3 ml (...
Page 227 Fruity Cream-Cheese Cake Dish: 20 cm (8") round cake tin, greased and lined Oven Accessory: anti-spark ring + wire shelf in lower position Ingredients 150g (5oz) butter 10 ml (2tsp) grated lemon rind 150g (5oz) packet of cream cheese 225g (8oz) caster sugar 3 eggs, beaten 100g (4oz) plain flour 100g (4oz) self-raising flour...
Page 228 Carrot Cake Dish: 18 cm (7") square tin, base lined Oven Accessory: anti-spark ring + wire shelf in lower position Ingredients 150 ml ( pt) sunflower oil 250g (9oz) wholemeal self-raising flour 10 ml (2tsp) baking powder 10 ml (2tsp) cinnamon 5 ml (1tsp) nutmeg 150g (5oz) light muscovado sugar 50g (2oz) walnuts, coarsely chopped...
Page 229 Banana Cake Dish: bowl, 18 cm (7") cake tin, lined with greaseproof paper Oven Accessory: anti-spark ring + wire shelf in lower position Ingredients 1 banana, large 3 ml ( tsp) vanilla flavouring 75g (3oz) butter 100g (4oz) granulated sugar 150g (5oz) self-raising flour 3 ml (1/2 tsp) salt 1 1/2 ml (1/4 tsp) bicarbonate of soda...
Page 230 Dundee Cake Dish: 20 cm (8") round tin, greased and lined Oven Accessory: anti-spark ring + wire shelf in lower position Ingredients 100g (4oz) currants 100g (4oz) sultanas 100g (4oz) raisins 50g (2oz) whole almonds, blanched and chopped, reserve 6 whole for decoration 225g (8oz) butter or margarine 225g (8oz) soft brown sugar...
Page 231 Coffee and Walnut Cake Dish: 18 cm (7") round cake tin, greased and lined Oven Accessory: anti-spark ring + wire shelf in lower position Ingredients 175g (6oz) soft margarine 175g (6oz) caster sugar 3 eggs, beaten 200g (7oz) self raising flour 3ml ( tsp) salt 5ml (1tsp) mixed spice...
Page 232 Fruit Crumble Slice Slice Makes 24 squares Dish: Swiss roll tin 23 x 33cm (13”x 9”), greased Oven Accessory: wire shelf in lower position Ingredients 200g (7oz) unsalted butter, diced 350g (12oz) plain flour, sifted 50g (2oz) golden caster sugar 2 medium eggs, beaten 2tbsp semolina 350g (12oz) dessert apples, sliced...
Page 233 Pecan Sour Cream Cake Dish: 23cm (9”) cake tin, lined with greaseproof paper Oven Accessory: anti-spark ring + wire shelf in lower position Ingredients 250g (9oz) butter 5 ml (1tsp) vanilla essence 150g (5oz) caster sugar 2 eggs, beaten 284ml (1/2 pt) cream 225g (8oz) plain flour 75g (3oz) self raising flour 5 ml (1tsp) bicarbonate of soda...
Page 234 Swiss Roll Dish: Swiss roll tin 33 x 23cm (13”x 9”), greased and lined with baking parchment Oven Accessory: wire shelf in lower position Ingredients 3 medium eggs, beaten 125g (4 oz) caster sugar 125g (4 oz) plain flour Filling: jam or cream icing sugar to dredge Cooking method...
Page 235 Boiled Fruit Cake Dish: bowl, 20cm (8”) cake tin, greased and lined with greaseproof paper Oven Accessory: no accessory then anti-spark ring + wire shelf in lower position Ingredients 175g (6oz) golden syrup 150g (5oz) margarine 150ml (1/4 pt) milk 450g (1lb) mixed dried fruit 225g (8oz) plain flour 10ml (2tsp) mixed spice...
Page 236 American Cookies Dish: 2 baking trays 30 x 21.5 cms (11 1/2 x 8”) Oven Accessory: enamel shelf in lower position + wire shelf in upper position Ingredients Basic Cookie Dough: 100g (4oz) butter 100g (4oz) caster sugar 1 egg, beaten 175g (6oz) plain flour Variations: White Chocolate and Pistachio Nut...
Page 237: Chocolate Brownies
Chocolate Brownies Dish: bowl, 30x20x3.5cm (12"x 8" x 1 ") tin lined with lightly buttered greaseproof paper Oven Accessory: no accessory then anti-spark ring + wire shelf in lower position Ingredients 250g (9oz) plain chocolate 250g (9oz) unsalted butter 175g (6oz) plain flour 5ml (1tsp) baking powder 300g (11oz) caster sugar 4 large eggs, lightly beaten...
Page 238 Fruit Scones Makes 10 Dish: baking tray 30 x 21.5cms (12" x 8"), greased Oven Accessory: wire shelf in lower position Ingredients 225g (8oz) self-raising flour pinch salt 5 ml (1tsp) baking powder 50g (2oz) butter 25g (1oz) caster sugar 50g (2oz) sultanas 75 ml (5tbsp) milk beaten egg to glaze...
Page 239 F airy Cakes Makes 24 Dish: 2 x 12 hole bun tins 32cm x 24cm (12 " x 9 ") + 24 paper cake cases Oven Accessory: enamel shelf in lower position + wire shelf in upper position Ingredients 175g (6oz) butter 175g (6oz) caster sugar 3 eggs, beaten 175g (6oz) self raising flour...
Page 240 Streusel Topped Fruit Muffins Makes 12 Dish: bowl, 2 x 6 hole muffin tins + 12 paper muffin cases Oven Accessory: no accessory then enamel shelf in lower position + wire shelf in upper position Ingredients Streusel Topping 50g (2oz) butter 75g (3oz) plain flour 30ml (2tbsp) granulated sugar 15ml (1tbsp) ground mixed spice...
Page 242 Bread & Pizza...
Page 243 Bread & Pizza To prove dough Prove on CONVECTION 40°C The microwave is also useful for defrosting and warming frozen bread products, taking individual slices or items from the freezer as required. Bread & Pizza...
Page 244 Standard Bread Dough Makes 2 loaves or 12 rolls Dish: 2 x 450g (1lb) loaf tin, lightly greased Oven Accessory: wire shelf in lower position Ingredients 450g (1lb) strong bread flour 1 sachet dried yeast 5ml (1tsp) salt 15g (1tbsp) fat 275ml ( pt) warm water Cooking method...
Page 245 Wholemeal Bread Dish: 2 x Baking sheets 32 x 23 cm(13” x 9”)greased Oven Accessory: enamel shelf in lower position and wire shelf in upper position. Ingredients Use 225g (8oz) each of wholemeal and strong white bread flour. Granary Bread Use 450g (1lb)granary flour instead of strong white bread flour.
Page 246 F ocaccia Oven Accessory: greased enamel shelf in lower position Ingredients 450g (1lb) strong white bread flour 1 sachets dried yeast 5ml (1tsp) sugar 5ml (1tsp) salt 275 ml ( pt) warm water 15ml (1tbsp) Topping 1 small red onion sliced and softened with 5ml (1tsp) olive oil and 5ml (1tsp) balsamic vinegar.
Page 247 Sun-Dried Tomato Roll Makes 6 rolls Oven Accessory: greased enamel shelf in lower position Ingredients 250g (9oz) strong bread flour 5ml (1tsp) sachet dried yeast 5ml (1tsp) salt 25g (1oz) sun-dried tomatoes, roughly chopped 45ml (3tbsp) olive oil 75ml (3fl.oz) passata 75ml (3fl.oz) warm water 5ml (1tsp) olive oil Cooking method...
Page 248 Pizza Alle Cipole Dish: bowl Oven Accessory: no accessory then greased enamel shelf in lower position Ingredients 250g (9oz) strong bread flour 5ml (1tsp) sachet dried yeast 3 ml ( tsp) salt 10ml (2tsp) olive oil 150ml ( pt) warm water Topping: 1 red onion, cut into rings 2 cloves garlic, crushed...
Page 249: Index
Recipe Index Starters Layered Chicken Puff Cheesy Chicken Breasts Carrot & Orange Soup Creamy Chicken Gratin Cream of Mushroom Soup Chicken Satay Sweet Potato Soup Chicken Pasanda Brie & Cranberry Crostini Savoury Mince Garlic Mushrooms with Herbs Lasagne Red Pepper & Mushroom Bruschetta Shepherd's Pie Onion &...
Page 250 Recipe Index Baked Soufflé Vegetables Quiche Lorraine Tasty Potato Bake Ratatouille Macaroni Cheese Stuffed Peppers Cheese, Onion & Olive Scones Vegetable Lasagne Croque Monsieur Roasted Vegetable Moussaka Yorkshire Puddings Quorn® Casserole Lentil Bake Vegetarian Chilli Vegetable Curry Sauces & Preserves Leek &...
Page 251 Recipe Index Pastry Victoria Sandwich Chocolate Cake Shortcrust Pastry Gingerbread Choux Pastry Fruity Cream-cheese Cake Suet crust Pastry Carrot Cake Minced Beef and Onion Pie Banana Cake Chicken & Stilton Pie Dundee Cake Apple Pie Coffee Walnut Cake Savoury Potato Plait Fruit Crumble Slice Baked Jam Roly Poly Pudding Pecan Sour Cream Cake...
Page 252: Questions And Answers
Questions and Answers My microwave oven causes Some radio and TV interference interference with my TV, is this might occur when you cook with the normal? microwave oven. This interference is similar to the interference caused by small appliances such as mixers, vacuums, hair dryers, etc.
Page 253: Technical Specification
Technical Specifications Rated Voltage: 230-240 V, 50 Hz Operating Frequency: 2,450 MHz Input Power: Max 2800 W Microwave 1100 W Grill 1400 W Convection 1450 W Microwave & Steam 2050 W Output Power: Microwave 1000 W (IEC-60705) Grill 1300 W Convection 1400 W Steam 1000 W Outer Dimensions:...

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