Can I turn off the beeping sound of the microwave?

The beeping sound cannot be turned off on any of our microwave ovens. It is a safety feature to inform of cooking progress and to help prevent accidental misoperation when pressing buttons. Full details of beeping sounds are given in the operating instructions for each model.

My microwave seems to run after the cooking has finished.

The unit has a cooling fan, which will continue to run after cooking to cool down the elements inside, the fan will stop automaticaly when it is finished. This does not indicate a fault and no microwaves will be released during this operation. You can also continue to use the oven normally during this time if you wish to cook another item.

What is Chaos defrost?

Chaos defrost is a system that improves the auto weight defrosting process. Chaos defrost uses random pulses of power to achieve a quicker and more even defrost within the food. This would only be used for Bread, Meat Items or Meat Joints.

Is the light supposed to be on in the microwave? Is there any way in which I can turn it off?

All the microwaves have a bulb inside and they are supposed to be on while the microwave is in use and the door is open. If your microwave light no longer operates then the bulb may need to be exchanged, we recommend this to be carried out by an authorised service agent, those in your area can be found on our Website. There is no way to turn the light off while using the microwave.

Is it normal for the outside casing to get hot on my microwave oven?

Exterior oven surfaces, including the air vents on the rear and bottom of the cabinet, and the oven door will get hot during GRILL, CONVECTION and COMBINATION. Additionally using microwave power for long time settings can produce excess steam leading to the cabinet becoming hot so please take care when opening or closing the door and when inserting or removing food and accessories. Always follow the operating instructions and ensure the unit is installed with adequate ventilation space to prevent overheating. Setting the power and time too high for your food load can also lead to overheating and could eventually cause malfunction, or reduce the life of the product. Please always check whether food needs to be cooked on high power and for the length of time set?

Why does my microwave have condensation in-between the glass doors?

The door is designed to stop microwave energy for escaping, however does not need to be airtight in order to do this. There are small holes around the door seals because the temperatures on either side of the door differ (i.e. the air in the interior cavity is hotter than that on the outside of the microwave). This causes air expansion in the door cavity, so there are air release holes in the seal of the door to accommodate this so the pressure does not build.

Panasonic NN-CF853WBPQ Premium Combination Oven User Manual

Q: My microwave displays Demo Mode, how can I deactivate this?

Please see the operating instructions for your model as it can be different from model to model. For example the slimline range and NN-CS894, NN-CF853/873, : The demo mode will enable you to experiment setting various programs (the letter D will always appear in the display window which confirms that there is no microwave power produced and it is safe to use the oven without any food). To select this mode press the Micro Power pad once and then Stop/Cancel 4 times. “DEMO MODE PRESS ANY KEY” will appear. To cancel press the Micro Power pad once and then Stop/Cancel 4 times. For the NN-DS596: To select this mode press the Timer pad three times. “Demo mode press any key” will appear. To cancel press the Timer pad a further three times.

Operating Instructions and Cookery Book

Microwave, Grill & Convection Oven

Model Numbers:

NN-CF873S

NN-CF853W

Household use only

IMPORTANT SAFETY INSTRUCTIONS

PLEASE READ CAREFULLY AND KEEP FOR FUTURE REFERENCE

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Thank you for purchasing a Panasonic Microwave Oven.

Your oven is rated 1000 Watts (IEC). When using other cookbooks remember to adjust cook-

ing times accordingly. The symbol indicates the heating category for your oven when cooking

or reheating convenience foods.

Your oven is rated ‘E’, which is very efﬁ cient. It is therefore very important that you refer

carefully to the packet instructions on convenience foods.

Some packet instructions only display information for B or D rated ovens. We therefore provide

additional guidelines for reheating and cooking on pages

71-86

of this book.

ALWAYS check the progress of the food as it cooks or reheats by simply opening the door.

After checking the progress of the foods, touch Start to continue the cooking time.

Failure to follow the instructions given in this operating instructions and cookbook,

may affect the recipe result and in some instances may be dangerous.

Customer Communications Centre 0844 844 3899

Selected Spares and Accessories:

Order direct on line at

www.panasonic.co.uk

or by telephoning the Customer Communications

Centre number above.

For Cookery Advice call: 01344 862108 (open Monday to Friday 9 am - 12 pm)

Alternatively visit our web site at

www.theideaskitchen.co.uk

Important notice

1000 W

The IEC (60705) power

output (watts)

The heating category for

small packs of food

Microwave symbol

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

Important safety instructions. Before

operating this oven, please read these

instructions carefully and keep for future

reference.



This appliance can be used by children

aged from 8 years and above and persons

with reduced physical, sensory and mental

capabilities or lack of experience and

knowledge if they have been given

supervision or instruction by a person

responsible for their safety concerning the

use of the appliance in a safe way and

understand the hazards involved. Children

shall not play with the appliance. Cleaning

and user maintenance shall not be made by

children without supervision. Keep the

appliance and its cord out of reach of children

less than 8 years.



When this oven is installed, it should be

easy to isolate the appliance from the

electricity supply by pulling out the plug or

operating a circuit breaker.

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

If the supply cord is damaged, it must be

replaced by the manufacturer or its service

agent or a similarly qualiﬁ ed person in order

to avoid a hazard.



Warning! The appliance should be inspected

for damage to the door seals and door seal

areas and if these areas are damaged the

appliance should not be operated until it has

been repaired by a service technician trained

by the manufacturer.



Warning! Do not attempt to tamper with

or make any adjustments or repairs to the

door, control panel housing, safety interlock

switches or any other part of the oven. Do not

remove the outer panel from the oven which

gives protection against exposure to

microwave energy. Repairs should only be by

a qualiﬁ ed service person.



Warning! Liquids and other foods must not

be heated in sealed containers since they are

liable to explode.



Warning! Do not place this oven near an

electric or gas cooker range.

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

Warning! Only allow children to use the oven

without supervision when adequate

instructions have been given so that the child

is able to use the oven in a safe way and

understands the hazards of improper use.



This oven is intended for Counter-top and

Built-in use only. It is not intended for use

inside a cupboard. This oven may be Built

into a wall cabinet by using the proper trim kit

(NN-TK813CSCP Stainless), which may be

purchased from a local Panasonic dealer.

For Countertop use:



The oven must be placed on a ﬂ at, stable

surface 850 mm above the ﬂ oor, with rear of

oven placed against a back wall. For proper

operation the oven must have sufﬁ cient air

ﬂ ow, i.e. 50 mm at one side, the other being

open; 150 mm clear over the top; 100 mm at

the rear.



When heating food in plastic or paper

containers, check the oven frequently as

these types of containers ignite if overheated.

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

If smoke is emitted or a ﬁ re occurs in the

oven, touch Stop/Cancel and leave the door

closed in order to stiﬂ e any ﬂ ames. Disconnect

the power cord, or shut off power at fuse or

circuit breaker panel.



When heating liquids, e.g. soup, sauces and

beverages in your 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.



The contents of feeding bottles and baby

food jars are to be stirred or shaken. The

temperature has to be checked before

consumption to avoid burns.



Do not cook eggs in their shells and whole

hard-boiled eggs by MICROWAVE. Pressure

may build up and the eggs may explode,

even after the microwave heating has ended.



Clean the inside of the oven, door seals and

door seal areas regularly. When food splatters

or spilled liquids adhere to the oven walls, base

of the oven, door seals and door seal areas

wipe off with a damp cloth. Mild detergent may

be used if they get very dirty. The use of harsh

detergent or abrasive is not recommended.

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

DO NOT USE COMMERCIAL OVEN

CLEANERS.



When using the GRILL, CONVECTION, or

COMBINATION modes, some foods may

inevitably splatter grease on to the oven walls.

If the oven is not cleaned occasionally, it may

start to “smoke” during use.



Failure to maintain the oven in a clean

condition could lead to deterioration of

surfaces that could affect the life of the

appliance and possibly result in a hazardous

situation.



Warning! The accessible parts may become hot

in GRILL, CONVECTION and COMBINATION use.

Young children less than 8 years of age should be

kept away. Children should only use the oven under

adult supervision due to the temperatures

generated.



A steam cleaner is not to be used for cleaning.



Do not use harsh, abrasive cleaners or

sharp metal scrapers to clean the oven door

glass since they can scratch the surface,

which may result in shattering of the glass.

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

Exterior oven surfaces, including air vents

on the cabinet and the oven door will get hot

during GRILLING, CONVECTION, and

COMBINATION modes, take care when

opening or closing the door and when

inserting or removing food and accessories.



This appliance is not intended to be

operated by means of an external timer or

separate remote-control system.



Only use utensils that are suitable for use in

microwave ovens.



The microwave oven is intended for heating

food and beverages only. Drying of food,

newspapers or clothing and heating of

warming pads, slippers, sponges, damp

cloth, wheat bags, hot water bottles and

similar may lead to risk of injury, ignition or

ﬁ re.



Please refer to page 15 for correct installation

of the shelf accessories.

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

The oven has two grill heaters situated in

the top of the oven and a convection heater

situated in the back of the oven. After

using the GRILL, CONVECTION, and

COMBINATION functions, care should be

taken to avoid touching the inside surfaces

of the oven as these will be very hot. Care

should be taken to avoid the heating element

inside the oven. The oven lamp must be

replaced by a service technician trained by the

manufacturer. DO NOT attempt to remove the

outer casing from the oven.



Before using the oven, place the drip tray in

position. Refer to page 16 for correct installation.



This appliance is intended to be used in

household applications only.

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Contents

Thank you for purchasing a Panasonic Microwave Oven.

Important safety instructions.................................................................................................9-10

Before using your oven............................................................................................................11

Placement of your oven ...........................................................................................................12

Building-in your oven ...............................................................................................................12

Care & cleaning of your oven ..................................................................................................13

Maintenance of your oven .......................................................................................................14

Parts of your oven ..............................................................................................................14-16

Outline diagram .......................................................................................................................17

Important information..........................................................................................................18-20

Microwaving principles ............................................................................................................21

Control panel ...........................................................................................................................22

General guidelines..............................................................................................................23-24

Containers to use ...............................................................................................................25-26

Cooking modes...................................................................................................................27-28

Let’s start to use your oven .....................................................................................................29

Setting the clock ......................................................................................................................30

Child safety lock ......................................................................................................................30

Operation guide setting ...........................................................................................................31

Slider bar feature .....................................................................................................................31

Microwave cooking and defrosting ..........................................................................................32

Defrosting guidelines ...............................................................................................................33

Defrosting chart ..................................................................................................................34-35

Grilling ................................................................................................................................36-37

Convection cooking ............................................................................................................38-41

Turbo-bake cooking ............................................................................................................42-45

Combination cooking ..........................................................................................................46-55

Multi-stage cooking.............................................................................................................56-57

Using the timer ........................................................................................................................58

Using the Delay/Stand feature.................................................................................................59

Chaos defrost .....................................................................................................................60-61

Auto sensor programs ........................................................................................................62-67

Auto weight programs.........................................................................................................68-70

Cooking and reheating guidelines ...........................................................................................71

Reheating charts ................................................................................................................72-77

Cooking charts....................................................................................................................78-86

Increasing and decreasing recipes ..........................................................................................87

Using recipes from other books ...............................................................................................87

Cooking for one .......................................................................................................................87

Recipes.............................................................................................................................88-141

Questions & answers......................................................................................................142-143

Technical speciﬁ cations.........................................................................................................144

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Important safety instructions

This appliance is supplied with a moulded

three pin mains plug for your safety and

convenience. A 15 amp fuse is ﬁ tted in this

plug. Should the fuse need to be replaced,

please ensure that the replacement fuse has

a rating of 15 amps and that it is approved by

ASTA or BSI to BS1362.

Check for the ASTA mark

or the BSI

mark

on the body of the fuse.

If the fuse cover is detachable, never use

the plug with the cover omitted.

A replacement fuse cover can be

purchased from your local Panasonic

Dealer.



HOW TO REPLACE THE FUSE

Open the fuse

compartment with a

screwdriver and

replace the fuse.

IF THE FITTED MOULDED PLUG IS

UNSUITABLE FOR THE SOCKET OUTLET

IN YOUR HOME THEN THE FUSE SHOULD

BE REMOVED AND THE PLUG CUT OFF

AND DISPOSED OF SAFELY AND AN

APPROPRIATE ONE FITTED. THERE IS

A DANGER OF SEVERE ELECTRICAL

SHOCK IF THE CUT OFF PLUG IS

INSERTED INTO ANY 15 AMP SOCKET.

If a new plug is to be ﬁ tted, please observe

the wiring code as shown opposite. If in any

doubt, please consult a qualiﬁ ed electrician

(For U.K. Models only).

Warning: this appliance must be earthed.



Important

The wires in this mains lead are coloured in

accordance with the following code:

Green-and-yellow: Earth, Blue: Neutral,

Brown: Live.

As the colours of the wire in the mains lead

of this appliance may not correspond with the

coloured markings identifying the terminals in

your plug, proceed as follows:

The wire which is coloured GREEN-AND-

YELLOW must be connected to the terminal

in the plug which is marked with the letter

E or by the Earth symbol

or coloured

GREEN or GREEN-AND-YELLOW.

The wire which is coloured BLUE must be

connected to the terminal in the plug which is

marked with the letter N or coloured BLACK.

The wire which is coloured BROWN must be

connected to the terminal in the plug which is

marked with the letter L or coloured RED.

When this oven is installed it should be easy

to isolate the appliance from the electricity

supply by pulling out the plug or operating a

circuit breaker.



Voltage & power

The voltage used must be the same as

speciﬁ ed on this microwave oven. Using a

higher voltage than that which is speciﬁ ed

is dangerous and may result in a ﬁ re or

other type of accident causing damage.

Do not immerse cord, plug or oven in water.

Keep cord away from heated surfaces.

Do not let cord hang over the edge of table

or work top. Do not plug your oven in via an

extension cable as this can be dangerous. It

is important to plug the oven directly into a

wall socket.

The back of the appliance heats up during

use. Do not allow the cord to be in contact

with the back of the appliance or cabinet

surface.

Please read carefully and keep for future

reference

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Important safety instructions

1. In case of electronic failure, oven can

only be turned off at wall socket.



Warning!

Only allow children to use the oven without

supervision when adequate instructions

have been given so that the child is able to

use the oven in a safe way and understands

the hazards of improper use. Ensure that

children do not touch the hot outer casing

after operation of the oven.

2. This appliance can be used by children

aged from 8 years and above and

persons with reduced physical,

sensory and mental capabilities or lack

of experience and knowledge if they

have been given supervision or

instruction by a person responsible for

their safety concerning the use of the

appliance in a safe way and understand

the hazards involved.

3. Children shall not play with the appliance.

Cleaning and user maintenance shall not

be made by children without

supervision.

4. During use the appliance becomes hot.

Care should be taken to avoid touching

heating elements inside the oven.

Storage of accessories

5. Do not store any objects other than oven

accessories inside the oven in case it is

accidentally turned on.

Exterior oven surfaces

6. Exterior oven surfaces, including air

vents on the rear and bottom of the

cabinet and the oven door will get hot

during GRILL, CONVECTION and

COMBINATION, take care when

opening or closing the door and when

inserting or removing food and

accessories.

Heater

7. The oven has two grill heaters situated

in the top of the oven and a convection

heater situated in the back of the oven.

After using either the GRILL,

CONVECTION and COMBINATION

functions, the inside surfaces of the

oven will be very hot. Care should be

taken to avoid touching the heating

elements inside the oven.



Caution! Hot surfaces

After cooking by these modes, the oven

accessories will be very hot.

8. Before using GRILL, CONVECTION

or COMBINATION function for the ﬁ rst

time operate the oven without food and

accessories on CONVECTION 230 °C

for 5 mins. This will allow the oil that is

used for rust protection to be burned

off. This is the only time that the oven is

operated completely empty.



Caution!

Grill element and oven will be hot.

DO NOT OPERATE THE OVEN EMPTY

apart from point 8 above. The appliance

must not be operated by Microwave or

Combination including microwave

WITHOUT FOOD IN THE OVEN.

Operation when empty will damage the

appliance.

The accessible parts may become hot

in combination use. Young children less

than 8 years of age should be kept away.

Children should only use the oven under

adult supervision due to the temperatures

generated.

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Before using your oven

Examine your oven

1. Unpack oven, remove all packing

material, and examine the oven for any

damage such as dents, broken door

latches or cracks in the door. Notify

dealer immediately if unit is damaged.

DO NOT install if unit is damaged.

Guarantee

2. Your receipt is your guarantee, please

keep it safe.

Cord

3. If the supply cord of this appliance is

damaged, it must be replaced by the

manufacturer or it’s service agent or

a similarly qualiﬁ ed person in order to

avoid a hazard.



Note

The appliance should be inspected for

damage to the door seals and door seal

areas. If these areas are damaged the

appliance should not be operated until it

has been repaired by a service technician

trained by the manufacturer.

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Placement of your oven

This oven is intended for counter-top and

built-in use only. It is not intended for use

inside a cupboard. This oven may be built

into a wall cabinet by using the proper trim

kit, (NN-TK813CSCP, Stainless) which may

be purchased from you local Panasonic

dealer.

5cm

15cm

10cm

Counter top use

1. The oven must be placed on a ﬂ at,

stable surface 850 mm above the ﬂ oor,

with rear of oven placed against a back

wall. For proper operation the oven must

have sufﬁ cient air ﬂ ow, i.e. 5 cm at one

side, the other being open; 15 cm clear

over the top; 10 cm at the rear.

2. Do not place the microwave oven on

a shelf directly above a gas or electric

hob. This may be a safety hazard and

the oven may be damaged.

3. Do not block air vents on the rear,

bottom and top of the oven. If air vents

are blocked during operation, the oven

may overheat. If the oven overheats, a

thermal safety device will turn the oven

off. The oven will remain inoperable with

blank display until it has cooled.

4. This appliance is intended to be used in

household applications only.

Building-in your oven

1. In case of ﬁ tting into an oven housing,

please use Panasonic's Trim Kit,

NN-TK813CSCP, Stainless.

2. Microwave ovens should not be built into

a unit directly above a top front venting

conventional cooker. This may be a

safety hazard and could result in

damage to your oven. This will

invalidate your one year guarantee.

3. A microwave which is built in must be

more than 850 mm above ﬂ oor level.

Read Trim-Kit instructions carefully

before installation. It is recommended

that the microwave oven is placed below

a conventional oven to avoid heat

damage to the facia of the microwave.

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

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.

Switch the oven off before cleaning

and unplug at socket if possible.

Keep the inside of the oven, door

seals and door seal areas clean.

When food splatters or spilled liquids

adhere to oven walls, door seals and

door seal areas wipe off with a damp

cloth. Mild detergent may be used if they

get very dirty. The use of harsh

detergent or abrasives is not

recommended.

3. The back and top of the oven cavity has a

self-clean catalytic lining

. It is therefore

not necessary to clean this area.

4. After using

GRILL, CONVECTION,

and

COMBINATION

cooking the walls of the

oven should be cleaned with a soft cloth

squeezed in soapy water.

Particular care should be taken to keep

the window area clean particularly after

cooking by GRILL, CONVECTION and

COMBINATION. Stubborn spots inside

the oven can be removed by using a

small amount of branded conventional

oven-cleaner sprayed onto a soft damp

cloth. Wipe onto problem spots, leave

for recommended time and then wipe

off. DO NOT SPRAY DIRECTLY

INSIDE THE OVEN.

5. Do not use harsh abrasive cleaners or

sharp metal scrapers to clean the

oven

door glass

since they may scratch the

surface, which may result in shattering

of the glass.

6. The

outside oven surface

should be

cleaned with a damp cloth. To prevent

damage to the operating parts inside

the oven, water should not be allowed to

seep into the ventilation openings.

7. If the

control panel

becomes dirty,

clean with a soft, dry cloth. DO NOT use

harsh detergents or abrasives on control

panel. When cleaning the control panel,

leave the oven door open to prevent the

oven from accidentally turning on. After

cleaning touch Stop/Cancel to clear the

display window.

If steam accumulates

inside or around

the outside of the oven door, wipe with

a soft cloth. This may occur when the

microwave oven is operated under high

humidity conditions and in no way

indicates a malfunction of the unit or

microwave leakage.

9. The

oven cavity floor

should be

cleaned regularly. Simply wipe the

bottom surface of the oven with mild

detergent and hot water then dry with

a clean cloth. Cooking vapours collect

during repeated use but in no way affect

the bottom surface.

10. When

GRILLING

or cooking by

CONVECTION

COMBINATION

some

foods may splatter grease onto the

oven walls. If the oven is not cleaned to

eliminate this grease, it can accumulate

and cause the oven to ‘SMOKE’ during

use. These marks will be more difﬁ cult to

clean later.

There is no need to clean

the catalytic lining at the back and top

of the oven cavity.

11. A

steam cleaner

is not to be used for

cleaning.

12. Ensure all

accessories

are kept

scrupulously clean, especially when

using microwave or combination

programs.

13. Keep

air vents

clear at all times.

Check that no dust or other material

is blocking any of the air vents on the

top, bottom or rear of the oven. If vents

become blocked this could cause

overheating which would affect the

operation of the oven and possibly result

in a hazardous situation.

Care & cleaning of your oven

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1. Do not cook food directly on the base of

the oven. 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.

Do not use if

operating the oven with less than

200

(7 oz) of food on a manual

Combination program.

Do not use the

enamel shelf in COMBINATION with

MICROWAVE.

The maximum weight

that can be used on the enamel shelf is

(8 lb 14 oz). FAILURE TO USE

ACCESSORIES CORRECTLY COULD

DAMAGE YOUR OVEN.

3. When cooking with MICROWAVE power

arcing may occur if the incorrect weight of

food is used, a metal container has been

used incorrectly, or the accessories have

been damaged. If this occurs, stop the

machine immediately. You can continue to

cook by GRILL OR CONVECTION ONLY.

4. Always refer to instructions for correct

accessories to use on all programs.

Maintenance of your oven

Parts of your oven

Service

1. WHEN YOUR OVEN REQUIRES A

SERVICE call your local Panasonic

engineer (

Customer Communications

Centre on 0844 844 3899

can

recommend an engineer).



Warning!

It is hazardous for anyone other than a

competent person to carry out any service

or repair operation which involves the

removal of a cover which gives protection

against exposure to microwave energy.

Door seals

2. Do not attempt to tamper with or make

any adjustments or repairs to door,

control panel housing, safety interlock

switches or any other part of the oven.

Do not remove outer panel from oven.

The door seals and door seal areas

should always be kept clean – use a

damp cloth.



Warning!

The appliance should be inspected for

damage to the door seals and door seal

areas. If these areas are damaged the

appliance should not be operated until it

has been repaired by a service technician

trained by the manufacturer.

Oven light

3. The oven lamp must be replaced by a

service technician trained by the

manufacturer. DO NOT attempt to

remove the outer casing from the oven.

Selected spares and accessories

4. These may be ordered directly on line

www.panasonic.co.uk

by telephoning the

Customer

Communication Centre on

0844 844 3899

. Most major credit and

debit cards accepted. Ensure you quote

the correct model number.

F0003BH21BP_04_130820.indd 14F0003BH21BP_04_130820.indd 14 2013-8-20 9:21:332013-8-20 9:21:33

Wire shelf

1. The wire shelf can be used in the upper

and middle shelf positions for GRILLING

foods. It can be used in the upper,

middle or lower shelf positions for

CONVECTION or COMBINATION

cooking.

2. Do not use any metal container directly

on the wire shelf in COMBINATION with

MICROWAVE.

3. Do not use the wire shelf in

MICROWAVE mode only.

4. The maximum weight that can be placed

on the wire shelf is 4

(8 lb 14 oz) (this

includes total weight of food and dish).

Parts of your oven

Plastic covers

Wire shelf

Important user information

- Please note

the plastic covers on the wire shelf are

designed to remain on the shelf when in use.

They are not packaging and must not be

discarded.

Enamel shelf

Glass shelf

Drip tray

1. Before using the oven, the drip tray

must be ﬁ tted as it collects excess water

during cooking. The drip tray should

be removed and cleaned on a regular

basis.

2. Fit the drip tray by holding with both

hands and clicking onto the front legs of

the oven.

3. To remove the drip tray, hold with both

hands and gently ease forward. Wash in

warm soapy water. Re-position the drip

tray by clicking back onto the legs.

Built-in Oven using a Panasonic trim kit

Use caution when removing the trim kit

frame, as some exposed edges may be

sharp to touch and may cause injury.

To clean the drip tray,

remove the trim kit

frame by opening the door, hold onto the

top frame and gently pull forward. Once

the clips are released, close the door, hold

onto the bottom two corners and pull

forward. Remove, clean and re-position

the drip tray. Push the trim kit frame back

into place ensuring all four corners are

secure.

5. DO NOT USE A DISHWASHER TO

CLEAN THE DRIP TRAY.

Glass shelf

1. The glass shelf can be used in any of

the shelf positions for cooking on any

mode.

2. If the glass shelf is hot, let it cool before

cleaning or placing in cold water, as this

could crack or shatter the accessory.

3. The maximum weight that can be placed

on the glass shelf is 4

(8 lb 14 oz) (this

includes total weight of food and dish).

Enamel shelf

1. The enamel shelf is for cooking on

GRILL, CONVECTION or

TURBO-BAKE mode. Do not use on

TURBO-COOK or COMBINATION

modes.

2. For 2 level CONVECTION cooking, the

wire shelf can be used as the upper

level and the enamel shelf can be used

as the lower level.

3. The maximum weight that can be placed

on the enamel shelf is 4

(8 lb 14 oz) (this

includes total weight of food and dish).

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Parts of your oven

The following chart shows correct use of the accessories in the oven

Wire shelf Glass shelf Enamel shelf

Microwave



Grill



Convection



Turbo-bake



Turbo-cook





Convection + Microwave





Grill + Microwave





Convection +

Microwave + Grill





Notes:

1. *: Metal containers can not be placed directly on the wire shelf.

2. Either place food directly on the wire shelf or place a glass dish directly on the wire shelf.

Drip Tray

1. Connect the drip tray to the plastic feet,

as shown in the diagram, before using

the oven.

2. Clean and wipe dry after use.

3. After cleaning, re-connect the drip tray

to the plastic feet.

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Outline diagram

Warning label

Warning labelGrill elements

LED lights

Convection heater

Warning label

Power supply cord

Power supply plug

Bottom microwave

feeding

(refer to page 32)

Door handle

Pull the door handle downwards to open. When

you open the oven door during cooking, the

cooking is stopped temporarily without clearing

the programmed settings. The cooking is

resumed as soon as the door is closed and

Start is touched. The oven lamp lights as soon

as the oven door is opened.

Door hinges

To prevent injury

when opening or

closing the door,

keep ﬁ ngers

away from the

door hinges.

Shelf positions

Identification plate

Door safety lock

system.

To prevent injury,

do not insert ﬁ nger,

knife, spoon or

other object into

the latch hole.

Oven window

Air vent exhaust

(Do not remove)

Front view Rear view

Control panel

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Safety

If smoke is emitted or a ﬁ re occurs in the

oven, touch Stop/Cancel and leave the door

closed in order to stiﬂ e any ﬂ ames.

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 ﬁ rst checking the

food.

Cooking times given in the cookbook are

approximate. Factors that may affect

cooking times are: preferred degree of

cooking, starting temperature, altitude,

volume, size and shape of foods and utensils

used. As you become familiar with the oven,

you will be able to adjust these factors.

It is better to undercook rather than overcook

foods. If food is undercooked, it can always

be returned to the oven for further cooking.

If food is overcooked, nothing can be done.

Always start with minimum cooking times.



Important

If the recommended cooking times are

exceeded the food will be spoiled and in

extreme circumstances could catch ﬁ re and

possibly damage the interior of the oven.

Small quantities of food

Take care when heating small quantities

of food as these can easily burn, dry out or

catch ﬁ re if cooked too long. Always set short

cooking times and check the food frequently.





NEVER OPERATE THE OVEN WITHOUT

FOOD INSIDE ON MICROWAVE OR

COMBINATION MODE INVOLVING

MICROWAVE

Foods low in moisture

Take care when heating foods low in

moisture, e.g. bread items, chocolate,

biscuits and pastries. These can easily burn,

dry out or catch on ﬁ re if cooked too long.

We do not recommend heating foods low in

moisture such as popcorn or poppodums.

The microwave oven is intended for heating

food and beverages only. Drying of food,

newspapers or clothing and heating of

warming pads, slippers, sponges, damp

cloth, wheat bags, hot water bottles and

similar may lead to risk of injury, ignition or

ﬁ re.

Christmas pudding

Christmas puddings and other foods high in

fats or sugar, e.g. jam, mince pies, must not

be over heated. These foods must never be

left unattended as with over cooking these

foods can ignite.

Boiled eggs

Eggs in their shell and whole hardboiled

eggs should not be heated in microwave

ovens since they may explode even after

microwave heating has ended.

Foods with skins

Potatoes, apples, egg yolk, whole

vegetables and sausages are examples of

food with non porous skins. These must be

pierced using a fork before cooking to

prevent bursting.



Warning

Liquids and other foods must not be heated

in sealed containers since they are liable to

explode.

Important information – read carefully

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Important information – read carefully

Liquids

When heating liquids, e.g. 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. To prevent this possibility the

following steps should be taken:

Avoid using straight-sided containers

with narrow necks.

Do not overheat.

Stir the liquid before placing the container

in the oven and again halfway through

the heating time.

After heating, allow to stand in the oven

for a short time, stirring again before

carefully removing the container.

Microwave heating of beverages can

result in delayed eruptive boiling,

therefore care should be taken when

handling the container.

Lids

Always remove the lids of jars and

containers and takeaway food containers

before you microwave them. If you don’t then

steam and pressure might build up inside

and cause an explosion even after the

microwave cooking has stopped.

Deep fat frying

Do not attempt to deep fat fry in your oven.

Meat thermometer

Use a meat thermometer to check the

degree of cooking of roasts and poultry only

when meat has been removed from the

microwave. If undercooked, return to the

oven and cook for a few more minutes at the

recommended power level. Do not leave a

conventional meat thermometer in the oven

when microwaving.

Paper, plastic

When heating food in plastic or paper

containers, keep an eye on the oven due

to the possibility of ignition. Do not use wire

twist-ties with roasting bags when cooking

mode includes microwave power as

arcing will occur. Do not use recycled paper

products, e.g. Kitchen roll unless they say

they are speciﬁ cally designed for use in a

microwave oven. These products contain

impurities which may cause sparks and/or

ﬁ res when used.

Reheating

It is essential that reheated food is served

“piping hot”. Remove the food from the oven

and check that it is “piping hot”, i.e. steam is

being emitted from all parts and any sauce

is bubbling. (If you wish you may choose to

check the food has reached 72 ˚C with a food

thermometer – but remember do not use this

thermometer inside the microwave.)

For foods that cannot be stirred, e.g.

lasagne, shepherds pie, the centre should

be cut with a knife to test it is well heated

through. Even if a manufacturer’s packet

instructions have been followed always

check the food is piping hot before serving

and if in doubt return your food to the oven

for further heating.

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.

Keeping your oven clean

It is essential for the safe operation of the

oven that it is wiped out regularly. Use warm

soapy water, squeeze the cloth out well and

use to remove any grease or food from the

interior. Pay particular attention to the door

seal area. The oven should be unplugged

when cleaning.





The back and top of the oven cavity

has a self-clean catalytic lining. It is

therefore not necessary to clean this

area.

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Grilling

The oven will only operate on the GRILL

function with the door closed.

Fan motor operation

After using the microwave oven, the fan

motor may operate to cool the electric

components. This is normal and you can take

out food even though the fan motor operates.

You can continue using the oven during this

time.

Utensils/containers

Before use check that utensils/containers are

suitable for use in microwave ovens.

See pages 25-26.

Babies bottles and food jars

When reheating babies bottles always

remove top and teat. Liquid at the top of the

bottle will be much hotter than that at the

bottom and must be shaken thoroughly

before checking the temperature. The lid

must also be removed from babies food jars,

the contents must also be stirred or shaken

before the temperature is checked. This

should be carried out before consumption in

order to avoid burns. See page 71.

Arcing

Arcing may occur if a metal container has

been used incorrectly, if the incorrect weight

of food is used, or if the accessories have

been damaged. Arcing is when blue ﬂ ashes

of light are seen in the microwave oven. If

this occurs, stop the machine immediately. If

the oven is left unattended and this continues

it can damage the machine.

You can continue to cook by GRILL,

CONVECTION or TURBO-BAKE ONLY.

Important information – read carefully

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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.

Oven cavity

Base of

the oven

Stirrer motor Waveguide

Microwave

stirrer

Magnetron

In a microwave oven, electricity is converted

into microwaves by the

MAGNETRON

. For

bottom feeding, please refer to page 32.

REFLECTION

The microwaves bounce off the metal walls

and the metal door screen.

TRANSMISSION

Then they pass through the cooking containers

to be absorbed by the water molecules in the

food, all foods contain water to a more or lesser

extent.



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

microwaving, oven gloves are required!

MICROWAVES CAN NOT PASS THROUGH

METAL AND THEREFORE METAL

COOKING UTENSILS CAN NEVER BE

USED IN A MICROWAVE, FOR COOKING

ON MICROWAVE ONLY.

How microwaves cook food

The microwaves cause the water molecules

to vibrate which causes

FRICTION

, i.e.

HEAT

. This heat then cooks the food.

Microwaves are also attracted to fat and

sugar particles, and foods high in these will

cook more quickly. Microwaves can only

penetrate to a depth of 1½-2 inches (4-5 cm)

and as heat spreads through the food by

conduction, just as in a traditional oven, the

food cooks from the outside inwards.

Foods not suitable for cooking by

microwave only

Yorkshire pudding and soufﬂ es. This is

because these foods rely on dry external

heat to cook correctly, do not attempt to cook

by microwave.

Foods that require deep fat frying cannot be

cooked either.

Standing time

When a microwave oven is switched off, the

food will continue to cook by conduction –

NOT BY MICROWAVE ENERGY. Hence

STANDING TIME is very important in

microwaving, particularly for dense foods i.e.

meat, cakes and reheated meals (refer to

page 23).



Boiled eggs

Do not boil eggs in your microwave. Raw

eggs boiled in their shells can explode and

cause serious injury.

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Control panel

NN-CF873S/NN-CF853W

(1)

(2)

(4)

(3)

(5)

(10)

(11)

(12)

(13)

(9)

(7)

(8)

(6)

(1) Display window

(2) Slider bar (plus/minus)

(page 31)

Select the time or weight by tapping

“+”/“-” or swipe the slider bar.

Maximum cooking time is 9 hours.

(3) Convection

(pages 38-41)

(4) Grill

(pages 36-37)

(5) Micro power

(page 32)

(6) Turbo-cook

(pages 44-45)

(7) Turbo-bake

(pages 42-43)

(8) Timer/Clock

(pages 30, 58-59)

(9) Chaos defrost

(pages 60-61)

(10) Auto sensor programs

(pages 62-67)

(11) Auto weight programs

(pages 68-70)

(12) Stop/Cancel:

Before cooking:

One touch clears your instructions.

During cooking:

One touch temporarily stops the

cooking program. Another touch

cancels all your instructions and a

colon or the clock will appear in the

display.

(13) Start:

Touch to start operating the oven. If

during cooking the door is opened or

Stop/Cancel is touched once, Start

has to be touched again to continue

cooking.



Beep sound:

A beep sounds when a key is touched. If

this beep does not sound, the setting is

incorrect. When the oven changes from one

function to another, two beeps sound. After

completion of cooking, ﬁ ve beeps sound.



Note:

1. The oven will enter stand-by mode after

the last operation has completed. When

in stand-by mode, the brightness of the

display will be reduced.

2. When in stand-by mode, it is necessary

to open and close the oven door before

operating the oven.

3. If an operation is set and Start is not

touched within 6 minutes, the oven will

automatically cancel the operation. The

display will revert back to colon or Clock

mode.

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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 ﬁ nish conducting through the food.



Jacket potatoes

Wrapped in aluminium foil when cooked by

microwave only. It is not necessary to stand

jacket potatoes cooked in COMBINATION

mode.

Stand for 15 mins.



Fish

Stand for 2-3 mins.



Egg dishes

Stand for 1-2 mins.



Precooked convenience food

Stand for 2-3 mins.



Meat joints

Stand 15 mins wrapped in aluminium foil.



Plated meals

Stand for 2-3 mins.



Vegetables

Boiled potatoes beneﬁ t from standing for

1-2 mins, however most other types of

vegetables can be served immediately.



Defrosting

It is essential to allow standing time to com-

plete the process. This can vary from

5 mins e.g. raspberries, to up to 1 hour for

a joint of meat. See pages 34-35.

If food is not cooked after STANDING

TIME, return to oven and cook for

additional time.

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 during storage so cooking

times may differ from ingredients

freshly purchased.

Cling ﬁ lm

Cling ﬁ lm helps keep the food

moist and the trapped steam

assists in speeding up cooking

times. However it should be

pierced before cooking, to allow

excess steam to escape.

Always take care when

removing cling ﬁ lm from a dish

as the build-up of steam will be

very hot. Always purchase cling

ﬁ lm that states on the packet

“suitable for microwave

cooking” and use as a covering

only. Do not line dishes with

cling ﬁ lm. Do not cover foods

when cooking by GRILL,

CONVECTION or

COMBINATION.

Piercing

The skin or membrane on some

foods will cause steam to build

up during cooking. These foods

must be pierced or a strip of

skin should be peeled off before

cooking to allow the steam to

escape. Eggs, potatoes, apples,

sausages etc, will all need to be

pierced before cooking. DO NOT

ATTEMPT TO BOIL EGGS IN

THEIR SHELLS.

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General guidelines

Dish size

Follow the dish sizes given in

the recipes, as these affect the

cooking and reheating times.

A quantity of food spread in a

bigger dish cooks and reheats

more quickly.

Quantity

Small quantities cook faster

than large quantities, also small

meals will reheat more quickly

than large portions.

Spacing

Foods cook more quickly and

evenly if spaced apart. NEVER

pile foods on top of each other.

Shape

Even shapes cook evenly.

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 ﬁ lm or a self-ﬁ tting lid.

Cover ﬁ sh, vegetables,

casseroles, soups. Do not cover

cakes, sauces, jacket potatoes,

pastry items. Please refer to

cooking charts and recipes for

more information.

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 conventional 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. Cus-

tomers should not spray directly

into the cavity. The catalytic lining

at the back and top of the oven

cavity is self-cleaning.

See page 13 point 3.

Turning and stirring

Some foods require stirring

during cooking. Meat and

poultry should be turned after

half the cooking time.

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.

Arranging

Individual foods e.g. chicken

portions or chops, should be

placed on a dish so that the

thicker parts are to the outside.

Ingredients

Foods containing fat, sugar or

salt heat up very quickly. The

ﬁ lling 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.

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Containers to use

Quick check guide to cooking utensils

Choosing the correct container

is a very important factor in

deciding the success or failure

of your cooking.

Testing dishes for suitability - For

microwave cooking only.

When unsure that a cooking container is

suitable for use in your microwave, check by

the following test:

1. Fill a microwave safe measuring jug with

300 ml (½ pt) cold water.

2. Place it on the base of the oven 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 HIGH power for 1 minute.



Result

If the dish is suitable for microwaving, it will

remain cool, whilst the water in the jug will

begin to feel warm. If the testing dish feels

warm, do not use as it is obviously

absorbing microwave energy.



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.

Oven glass

Everyday glass that is heat

resistant e.g. Pyrex

, is ideal for

Microwave, Convection or

Combination cooking.

Do not use delicate glass or

lead crystal which may crack or

arc.

Pottery, earthenware,

stoneware

If completely glazed, these

dishes are suitable. Do not use

if partially glazed or unglazed,

since they are able to absorb

water which in turn absorbs

microwave energy, making the

container very hot and slows

down the cooking of food.

Foil/metal containers

NEVER ATTEMPT TO COOK IN

FOIL OR METAL

containers on

Microwave only 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,

convection and turbo-bake modes

and may be used with care during

certain combination cooking as

long as they are not damaged or

dented.

China and ceramic

Everyday glazed china,

porcelain or ceramic plates,

bowls, mugs and cups can be

used if they are heat resistant.

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 and

Combination but not directly

under the Grill.

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Containers to use

Plastic

Many plastic containers are

designed for microwave use,

but do not use for cooking foods

high in sugar or fat or for foods that require

long cooking times e.g. brown rice. Only use

Tupperware

containers if they are designed

for microwave use.

Do not use Melamine. Never

cook in margarine cartons or

yoghurt pots, as these will melt

with the heat from the food. If

heatproof they can be used for

Convection or Combination cooking.

DO NOT USE UNDER THE GRILL.

Paper

Plain white absorbent kitchen

paper (kitchen towel) can only

be used for microwave

cooking e.g. covering blind pastry cases and

for covering bacon 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

ﬁ bres.

If you are using branded re-cycled kitchen

towel, check ﬁ rst that it is recommended for

microwave use. Do not use waxed or plastic

coated cups or plates as the ﬁ nish may melt.

Greaseproof paper can be used to line the

base of dishes and to cover fatty foods e.g.

bacon rashers, to stop splattering. White

paper plates can be used for

SHORT

REHEATING 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 ﬁ lm

Microwave cling ﬁ lm 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 ﬁ lm

being in direct contact with the food eg. Do

not line dishes with cling ﬁ lm. DO NOT USE

ON ANY OTHER COOKING MODE.

Aluminium foil

Small amounts of smooth

aluminium foil can be used to

SHIELD

joints of meat during

defrosting and cooking by Microwave, as the

microwaves cannot pass through the foil, this

prevents the parts shielded from overcooking

or over defrosting. Take care that the foil does

not touch the sides or roof of the oven, as this

may cause arcing and damage your oven.

Aluminium foil can be used for Convection

cooking.

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, Combination or

Turbo-cook.

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Cooking modes

The diagrams shown below are examples of the accessories.

It may vary depending on recipe/dish used. Further information can be found in the Cookbook.

Cooking modes Uses

Accessories

to use

Containers

MICROWAVE

•

Defrosting

•

Reheating

•

Melting: butter, chocolate, cheese.

•

Cooking ﬁ sh, vegetables, fruits,

eggs.

•

Preparing: stewed fruits, jam,

sauces, custards, choux, pastry,

caramel, meat, ﬁ sh.

•

Baking cakes without colour.

No Preheating

Use your own

Pyrex

dishes,

plates or bowls

directly on the

base of the oven.

Microwaveable,

no metal.

GRILL

•

Grilling of meat or ﬁ sh.

•

Toast grilling.

•

Colouring of gratin dishes or

meringue pies.

Preheating advised

Wire shelf

Heatproof,

metal tins can be

used.

CONVECTION

•

Baking of small pastry items with

short cooking times: puff, pastry,

cookies, choux, short pastry,

roll cakes.

•

Special baking: soufﬂ es, meringues,

vol-au-vent, small loaves of bread

or brioches, sponge cake, meat pie,

etc.

•

Baking of quiches, pizzas and tarts.

Preheating advised

Enamel shelf

and wire shelf.

Heatproof,

metal tin can

be used.

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Cooking modes

Cooking modes Uses

Accessories

to use

Containers

GRILL + CONVECTION

(Turbo-bake)

•

Roasting red meats, thick steak (rib

or beef, T bone steaks).

•

Braising of ﬁ sh.

Preheating advised

Wire shelf

Heatproof,

metal tin can be

used.

COMBINATION

Grill + microwave

Convection + microwave

Grill + convection +

microwave

•

Roasting meat and poultry.

•

Defrosting, reheating and

crisping (quiche, pizza, bread,

lasagne, gratin).

•

Cooking lasagne, meat, potatoes or

vegetable gratins.

•

Baking cakes and puddings with

browning, baking of quiches, pies

and tarts.

Preheating advised

(Preheat is not available with

Grill + Microwave mode.)

Wire shelf or/and

glass shelf

Microwaveable

and heatproof.

Metal cake tins to

be used on glass

shelf only.

DO NOT USE

spring form tins.

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Let’s start to use your oven

1 Plug in

Plug into a 15 amp fused electrical socket. You will be

reminded to read your operating instructions.

2 Tap Timer/Clock twice to set clock

Set clock as a 24 hr clock. (See page 30 for details).

3 Tap Convection

( will appear in the display window with the oven

temperature) (this procedure is to burn off the oil used

for rust protection in the oven.) Tap the Convection

until 230°C is in the display window. Remove all

accessories from the oven.

4 Enter Time

Tap “+”/”-” or swipe the slider bar until 5 minutes is

displayed in the window.

5 Touch Start

The time will be displayed in the window and count

down. The oven will beep at the end of the program.

The oven is now ready to use.



Caution!

Grill elements and oven will be hot.

Note: Demonstration Mode

This is to enable you to experiment setting various

programs. (“DEMO MODE PRESS ANY KEY” will

appear in the display window. This is to conﬁ rm that

there is no microwave power produced and it is safe to

use the oven without any food). To set Demonstration

Mode: tap Microwave power once, then tap

Stop/Cancel 4 times. To cancel Demonstration Mode

touch Microwave power once, tap touch Stop/Cancel

4 times.

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Setting the clock

When the oven is ﬁ rst plugged in “REFER TO OPERATING INSTRUCTIONS BEFORE USE” appears

in display window.

•

Tap Timer/Clock twice.

“SET TIME’’ appears in

the display window and

the colon starts to blink.

•

Touch Timer/Clock.

The colon stops blinking.

Time of day is now locked

into the display

•

Enter the time by tapping “+”/“-”

or swipe the slider bar.

e.g. 1:25 pm (24 hr clock)



Note

1. One tap of the “+”/”-” will increase or decrease the time by 1 minute. Holding “+”/”-”

will rapidly increase or decrease the time.

2. To reset the time of day repeat all the above steps.

3. The clock will keep the time of day as long as the oven is plugged in and electricity is

supplied.

4. This is a 24 hour clock.

Child safety lock

Using this system will make the oven controls inoperable; however, the door can be opened.

Child Lock can be set when the display shows a colon or the time.

To Set:

Tap Start three times.

The time of day will disappear. Actual

time will not be lost. ‘LOCK’ is indicated

in the display.

To Cancel:

Tap Stop/Cancel three times.

The time of day will reappear in the

display.



Note

1. To activate child lock, Start must be pressed 3 times within a 10 second period.

2. Child Lock can be set when a colon or the time of day is displayed.

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Operation guide setting

To assist you in programming your oven, the following operation will appear in the display window.

When you become familiar with your oven, the operation guide can be turned off.

To turn off:

To turn on:

Tap Timer/Clock four times.

Display window

Colon or time of

day appears in the

display window.

Colon or time of

day appears in the

display window.

Slider bar feature

Select the time or weight by tapping “+”/“-” or swipe the slider bar. The time/weight appears in the

display window.

•

Time Setting:

To set cooking time or clock.

•

Weight Setting:

To set weight of food for chaos defrost and auto weight

programs. (see page 61 and 68)

•

More/Less Setting:

To set more/less for auto sensor programs.

(see page 62)

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Microwave cooking and defrosting

There are 6 different microwave power levels available.

Do not place food directly on the base of the oven. Use your own dishes, plates or bowls directly on the

base of the oven.

Tap Micro power until the power you

require appears in the display window.

Touch Start. The

cooking program will

start and the time in

the display will count

down.

Select the cooking time by

tapping “+”/“-” or swipe the

slider bar.

Touch

Power

Level

Wattage

Once High 1000 W

Twice Defrost 270 W

3 Times Medium 600 W

4 Times Low 440 W

5 Times Simmer 300 W

6 Times Warm 100 W



Note

1. Maximum time that can be set on HIGH power is 30 mins. On all other power levels

the maximum time that can be set is 1 hour 30 mins.

2. You can change the cooking time during cooking if required. Tap “+”/“-” to increase

or decrease the cooking time. Time can be increased/decreased in 1 minute

increments, up to 10 minutes. Tapping “-“ to zero will end cooking. It is not possible

to adjust time by swiping the slider during cooking. This is only the case for one

stage cooking.

3. DO NOT attempt to use microwave only with any metal accessory in the oven.

4. DO NOT place food directly onto the base of the oven. Place in a microwave or

glass dish. Foods reheated or cooked by MICROWAVE only should be covered

with a lid or pierced cling ﬁ lm, unless otherwise stated.

5. For manual defrosting times, please refer to defrost chart on pages 34-35.

6. For multi-stage cooking refer to pages 56-57.

7. Stand time can be programmed after microwave power and time setting. Refer to

using the timer page 59.

Bottom feeding technology

Please note that this product uses bottom feeding technology for microwave distribution

which differs from traditional turntable side feeding methods and creates more useable

space for a variety of different sized dishes.

This microwave feeding style can give a difference in heating times (in microwave mode)

when compared against side feeding appliances. This is quite normal and should not cause

any concern. Please refer to the reheating and cooking charts on pages 72-86.

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Defrosting guidelines

For Best Results

1. Place foods in a suitable container. Meat

joints and chickens should be placed on

an upturned saucer or on a plastic rack

if you have one.

2. Check food during defrosting, as foods

vary in their defrosting speed.

3. It is not necessary to cover the food.

4. Always turn or stir the food especially

when the oven “beeps”. Shield if

necessary (see point 6).

5. Minced meat, chops, chicken portions

and other small items should be broken

up or separated as soon as possible

and placed in a single layer.

6. Shielding prevents food cooking. It is

essential when defrosting chickens and

joints of meat. The outside thaws out

ﬁ rst, so protect wings/breast and fat with

smooth pieces of aluminium foil secured

with cocktail sticks.

7. Allow standing time so that the centre of

the food thaws out. (Minimum of 1 hour

for joints of meat and whole chickens).

Arrange food in a single layer.

Turn or break up food as soon as possible.

Shield chickens and joints of meat.

By selecting the DEFROST power level from

the microwave power key and setting a time,

you can defrost food in your microwave. The

biggest problem is getting the inside defrosted

before the outside starts to cook.

For this reason a defrost program alternates

between a defrost power and a standing time.

The name for this type of defrost is cyclic.

During the standing stages there is not any

microwave power in the oven, although the

light will remain on.

The automatic stand times ensure a more

even defrost but it is still necessary to allow

for standing times before use.

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Defrosting chart

The times given below are a guideline only. Always check the progress of the food by opening

the oven door and then re-starting. For larger quantities adjust times accordingly. Food should

not be covered during defrosting.

Food Weight

Defrost

Time

Method

Standing

Time

Meat

Beef/Lamb/

Pork Joint

700

(1 lb 8 oz)

20 mins

Place in a suitable dish or on an

upturned saucer or use a rack.

Turn 3 - 4 times.

60 mins

Beef/Lamb/

Pork Joint

1.0

(2 lb 4 oz)

25-30 mins

Place in a suitable dish or on an

upturned saucer or use a rack.

Turn 3 - 4 times.

60 mins

Sirloin/

Rump Steak

500

(1 lb 2 oz)

15 mins

Place in a suitable dish. Separate

and turn twice.

15 mins

Beefburgers

(2 oz) ( x 1)

2 mins Place in a suitable dish. Turn.

5 mins

120

(4 oz) ( x 4)

3 mins

Place in a suitable dish. Separate

and turn twice.

10 mins

227

(8 oz) ( x 2)

5 mins 15 mins

Minced Beef

500

(1 lb 2 oz)

15 mins

Place in a suitable dish. Break up

and turn 3-4 times.

15 mins

Stewing Steak

500

(1 lb 2 oz)

12 mins

Place in a suitable dish in a single

layer. Break up and turn twice.

20 mins

Lamb Chops

500

(1 lb 2 oz)

10 mins

Place in a suitable dish in a single

layer. Turn twice.

15 mins

Lamb Fillets

300

(11 oz)

8 mins

Place in a suitable dish in a single

layer. Turn twice.

20 mins

Lamb Shanks x 2

900

(1 lb 12 oz)

18 mins

Place in a suitable dish in a single

layer.

Separate and turn twice. Shield if

necessary.

45 mins

Pork Ribs

700

(1 lb 8 oz)

15 mins

Place in a suitable dish. Separate

and turn twice.

30 mins

Pork Chops

350

(12 oz)

8 mins

Place in a suitable dish. Separate

and turn twice.

15 mins

Bacon

300

(10.5 oz)

6 mins

Place in a suitable dish. Separate

and turn 2-3 times.

15 mins

Sausages

100

(2) 3 mins Place in a suitable dish. Turn. 5 mins

500

(8) 8 mins

Place in a suitable dish. Turn

twice.

10 mins

Whole Chicken

1.5

(3 lb 5 oz)

30 mins

Place in a suitable dish or on an

upturned saucer or use a rack.

Turn 3 - 4 times. Shield if

necessary.

60 mins

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Defrosting chart

The times given below are a guideline only. Always check the progress of the food by opening

the oven door and then re-starting. For larger quantities adjust times accordingly. Food should

not be covered during defrosting.

Food Weight

Defrost

Time

Method

Standing

Time

Chicken Portions

x 1 150

(5 oz)

5 mins Place in a suitable dish. Turn. 10 mins

x 2 350

(12 oz)

7 mins

Place in a suitable dish. Turn

twice.

15 mins

500 -600

(1 lb 2 oz -

1 lb 5 oz)

14 mins 40 mins

Duck Breast Fillets

350

(12 oz)

10 mins

Place in a suitable dish. Turn

twice.

15 mins

Whole Fish x 2

500

(1 lb 2 oz)

14 mins

Place in a suitable dish. Turn

twice separate if necessary.

20 mins

Fish Fillets

100-150

(4-5 oz)

5 mins

Place in a suitable dish. Separate

if necessary and turn twice.

5 mins

450

(1 lb) 10 mins 10 mins

Fish Steaks

100

(4 oz) 4 mins Place in a suitable dish. Turn. 10 mins

250

(9 oz) 6-7 mins

Place in a suitable dish. Separate

if necessary and turn twice.

15 mins

500

(1 lb 1 oz)

10-12 mins 20 mins

Prawns 450

(1 lb) 15 mins

Place in a suitable dish. Stir twice

during defrosting.

15 mins

GENERAL

Sliced bread

400

(14 oz) 6 mins

Place on a plate. Separate and

arrange during defrosting.

10 mins

(1 oz) 40 secs Place on a plate. 1-2 mins

Soft fruit

500

(1 lb 2 oz)

12 mins

Place in a suitable dish. Stir twice

during defrosting.

20 mins

Gateau 350

(12 oz) 3-4 mins Place on a plate. 20 mins

Cheesecake

375

(13 oz)

4 mins Place on a plate. 20 mins

Meringue dessert

450

(1 lb)

3 mins Place on a plate. 15 mins

Butter

250

(9 oz)

3 mins Place on a plate. 10 mins

Shortcrust/

Puff pastry

500

(1 lb 2 oz)

8 mins Place on a plate. Turn halfway. 15 mins

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Grilling

The grill system on the oven gives fast efﬁ cient cooking for a wide variety of foods e.g. chops, sausages,

steaks, toast, etc.

There are 3 different grill settings available.

Tap Grill until the power you require

appears in the display window.

Select the cooking time by

touching “+”/“-” or swipe the

slider bar. Maximum

cooking time is 90 minutes.

Touch

Power

Level

Wattage

Once

Grill 1

(High)

1300 W

Twice

Grill 2

(Medium)

950 W

3 Times

Grill 3

(Low)

700 W

Touch Start to preheat.

A “P” will appear in the display window.

When the oven is preheated the oven

will beep and the “P” will ﬂ ash. Then

open the door and place the food inside.

* Skip this step when preheat is not

required.

Touch Start.

The cooking program will start

and the time in the display will

count down.



Note

1. The grill will only operate with the oven door closed.

2. There is no microwave power on the GRILL only program.

3. You can change the cooking time during cooking if required. Tap “+”/“-” to increase

or decrease the cooking time. Time can be increased/decreased in 1 minute

increments, up to 10 minutes. Tapping “-“ to zero will end cooking. It is not possible

to adjust time by swiping the slider during cooking.



CAUTIONS

THE ACCESSORIES AND

SURROUNDING OVEN WILL GET VERY

HOT. USE OVEN GLOVES.



Grilling Times

When using the grill to cook foods, the

cooking times will be similar to traditional

grilling. Most foods will require turning

halfway through the cooking time (see

section on oven accessories page 37).

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Oven accessories to use

When grilling foods the wire shelf should

be in the upper shelf position and the glass

shelf in the middle position to catch drips.

Alternatively you can use the enamel shelf

in the top or middle positions. When

positioning the wire shelf, the vertical

wires of the shelf should sit lower than the

sides of the shelf.

Place food on wire shelf

The wire shelf will allow fat and juices to drip

through into the glass shelf to reduce excess

splatter and smoke when grilling.

Most foods require turning halfway during

cooking. When turning food, open oven door

and CAREFULLY remove the wire shelf by

holding the accessories ﬁ rmly.

Use oven gloves when removing accessories

as they will be very hot, and so will the roof

and walls of the oven.

After turning, return food to the oven, close

door and touch Start. The oven will

continue to count down the remaining

cooking time. It is quite safe to open the oven

door at any time to check the progress of the

food as it is grilling.

If grilling ﬁ sh, chops or small items, place the

enamel shelf in the upper shelf position.

Guidelines

1. There is no microwave power on the

GRILL only program.

2. Use the accessories provided, as

explained above.

3. The Grill will only operate with the oven

door closed.

4. Most meat items e.g. bacon, sausages,

chops can be cooked on the hottest

setting GRILL 1. This setting is also

suitable for toasting bread, mufﬁ ns and

teacakes etc.

5. GRILL 2 and GRILL 3 are used for more

delicate foods or those that require a

longer grill time e.g. ﬁ sh or chicken

portions.

6. NEVER COVER THE FOOD WHEN

GRILLING.

7. ALWAYS USE OVEN GLOVES WHEN

REMOVING THE FOOD AND

ACCESSORIES AFTER GRILLING AS

THE OVEN AND ACCESSORIES WILL

BE VERY HOT.

8. After grilling it is important that the grill

accessories are removed for cleaning

before reuse and that the oven walls and

ﬂ oor are wiped with a cloth squeezed in

hot soapy water to remove any grease.

DO NOT PUT ACCESSORIES IN DISH

WASHER.

It is not necessary to clean

the back and top of the oven cavity

which has a catalytic self-clean lining.

Grilling

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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. You can cook in three ways when using convection

cooking

1. On the enamel shelf in either of the shelf positions.

2. On the wire shelf in either of the shelf positions.

3. Both of the above at the same time, to use the oven for two level cooking.

See individual guidelines on pages 39-40 for recommended accessories to use.

You can preheat with or without the enamel shelf or wire shelf in position.

Select the cooking time by

tapping “+”/“-” or swipe the

slider bar. Maximum

cooking time is 9 hours.

Touch Start to preheat.

A “P” will appear in the display

window. When the oven is preheated

the oven will beep and the “P” will

ﬂ ash. Then open the door and place

the food inside.

* Skip this step when preheating is

not required.

Tap Convection. The oven

starts at 150 °C. Tap the

key and the temperature

will count up in 10 °C

stages to 230 °C, then

40 °C and 100 °C .

Touch Start.

Note: Check that only the convection

symbol

is still in the display. If the

microwave symbol

is displayed this

is incorrect and the program should be

cancelled. Reselect the convection setting.



Note

1. Open the door using the pull down door because if Stop/Cancel is touched the

program may be cancelled.

2. The oven can not preheat to 40 °C.

3. You can change the cooking time during cooking if required. Tap “+”/“-” to increase or

decrease the cooking time. Time can be increased/decreased in 1 minute increments,

up to 10 minutes. Tapping “-” to zero will end cooking. It is not possible to adjust time by

swiping the slider during cooking.

4. After touching Start, the selected temperature can be recalled and changed. Touch

Convection once to indicate the temperature in the display window. While the

temperature is recalled in the display window, you can change the temperature by

tapping convection.

5. The oven will maintain the selected preheated temperature for approximately

30 minutes. If no food has been placed inside the oven or a cooking time set, then

it will automatically cancel the cooking program and revert to colon or time of day.



CAUTIONS

THE ACCESSORIES AND

SURROUNDING OVEN WILL GET VERY

HOT. USE OVEN GLOVES.

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Convection cooking

Guidelines

When using the oven as a CONVECTION oven, there is NO MICROWAVE POWER, i.e.

the oven is operating as a conventional oven and you can use all your standard metal

baking tins and ovenware.

It is possible to cook on one or two levels when using convection cooking.

Oven accessories to use:

ONE LEVEL COOKING

If cooking on one level, you can use the enamel shelf or wire shelf in either of the shelf positions.

Roasting meat:

Enamel shelf in lower

shelf position.

Baking:

Enamel shelf in lower shelf

position.

You can use the enamel shelf as a baking dish for roasting potatoes or vegetables, and for

baking fairy cakes, scones and cookies. It is also ideal for re-heating pre-cooked convenience

pastry items.

Roasting Veg / Potatoes:

enamel shelf

in lower shelf position.

Reheating:

enamel shelf in lower

shelf position.

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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.

Batch Baking: Fairy cakes Cooking a complete meal: Frozen pizza

on upper level, frozen oven chips on

lower level



Two level cooking is ideal for:

1. Batch baking, fairy cakes, cookies and scones on two levels.

2. Cooking a complete meal together. Frozen pizza on the upper level and frozen

chips on the lower level.

3. Cooking roast potatoes on the upper level and roast vegetables on the lower level.

4. Re-heating small pastry items in large batches - Sausage rolls, pastry pies, quiches

(all pre-cooked). Ensure that the shelves are inserted correctly, and are secure

before use. Do not place a dish of food weighing more than 4

(8 lb 14 oz) on the

shelf.



CAUTIONS

1. ALWAYS USE OVEN GLOVES WHEN REMOVING THE FOOD AND

ACCESSORIES AFTER COOKING AS THE OVEN AND ACCESSORIES WILL BE

VERY HOT.

2. MAKE SURE THAT YOU HOLD THE DISH AND/OR SHELF FIRMLY WITH BOTH

HANDS WHEN YOU ARE REMOVING THEM FROM THE OVEN.

Convection cooking

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Temp °C Use Temp °F Gas mark

40 °C Proving Bread 90 °F

1⁄8

100 °C Pavlova 200 °F ¼

110 °C Meringues 225 °F ¼

140 °C Rich Fruit Cake 275 °F 1

150 °C Lemon Meringue, Meringue Roulade, Cheesecake 300 °F 2

160/170 °C Casseroles, Gingerbread, Small Tarts, Cookies 325 °F 3

180 °C

Soufﬂ e, Strudel, Victoria Sandwich, Fairy Cakes,

Meat Joints

350 °F 4

190 °C

Filo Pastry, Quiche, Gratins, Lasagne, Pastry

pies, Chicken

375 °F 5

200 °C

Stuffed Peppers, Scones, Eclairs, Swiss Roll,

Mufﬁ ns

400 °F 6

220 °C Vegetable parcels, Yorkshire Puddings, Bread 425 °F 7

230 °C Garlic bread, roast potatoes, baking pizza. 450 °F 8

For best results always place food in a preheated oven.

Don’t forget that for ease of programming of the most commonly used temperatures, your oven

will start at 150 °C and count up in 10 °C stages to 230 °C, then back to down to 40 °C then

100 °C. Food is generally cooked UNCOVERED - unless it is a casserole or you wish to use

roasting bags for joints.

Guideline to oven temperatures

Convection cooking

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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.

Touch Start.

Note: Check that just the convection

symbol

and grill are still in the

display. If the microwave symbol

displayed this is incorrect and the program

should be cancelled.

Reselect the turbo-bake setting.

Select the cooking time by

tapping “+”/“-” or swipe the

slider bar. Maximum

cooking time is 9 hours.

Touch Start to preheat. A “P” will

appear in the display window. When

the oven is preheated the oven will

beep and the “P” will ﬂ ash. Then

open the door and place the food

inside.

* Skip this step when preheating is

not required.

Tap Turbo-bake to select

oven temperature. The oven

starts at Grill 2 + 150 °C, the

temperature will count up in

10 °C stages to 230 °C then

100 °C. The grill level can

not be changed from Grill 2.



Note

1. It is recommended to place food in a preheated oven.

2. Open the door using the pull down door, because if Stop/Cancel is touched the

program may be cancelled.

3. Turbo-bake is not available with convection 40 °C.

4. It is not possible to change the Grill level when using Turbo-Bake. To use a

different grill level in combination with convection, program manually.

Refer to page 50.

5. You can change the cooking time during cooking if required. Tap “+”/“-” to

increase or decrease the cooking time. Time can be increased/decreased in

1 minute increments, up to 10 minutes. Tapping “-” to zero will end cooking. It is

not possible to adjust time by swiping the slider during cooking.

6. After touching Start, the selected temperature can be recalled and changed. Tap

Convection once to indicate the temperature in the display window. While the

temperature is recalled in the display window, you can change the temperature by

tapping convection.

7. The oven will maintain the selected preheated temperature for approximately

30 minutes. If no food has been placed inside the oven or a cooking time set, then

it will automatically cancel the cooking program and revert to colon or time of day.



CAUTIONS

ALWAYS USE OVEN GLOVES WHEN REMOVING THE FOOD AND ACCESSORIES

AFTER COOKING AS THE OVEN AND ACCESSORIES WILL BE VERY HOT.

F0003BH21BP_04_130820.indd 42F0003BH21BP_04_130820.indd 42 2013-8-20 9:21:462013-8-20 9:21:46

Oven accessories to use:

Use the enamel shelf or wire shelf for turbo-bake cooking.

Joints of meat are placed on the enamel

shelf in the lower shelf position. Items of

meat are placed on the enamel shelf in

the upper shelf position.

Pizza can be placed directly on the wire

shelf in the upper shelf position.

Turbo-bake cooking



Guidelines

It is recommended to place food in a preheated oven.

Food is cooked UNCOVERED. DO NOT USE PLASTIC CONTAINERS.

Food Weight

Traditional

oven

Turbo – bake

Chicken Legs

800 g

40 mins

200 °C

28 mins

230 °C + GRILL 2

Duck Breast Fillets

350 g

30-35 mins

220 °C

18 mins

230 °C + GRILL 2

Thick Sausages

300 g

25-30 mins

190 °C

15 mins

230 °C + GRILL 2

Pork Chops

800 g

20-25 mins

200 °C

18 mins

230 °C + GRILL 2

Chicken Thighs

800 g

40 mins

200 °C

25 mins

230 °C + GRILL 2

Pizza

310 g

8-10 mins

180 °C

6 mins

230 °C + GRILL 2

Suggested cooking options

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Turbo-cook cooking

The oven can be programmed to cook or reheat food more efﬁ ciently by using the

turbo-cook function. Selecting turbo-cook after convection, grill or a combination of both will

simultaneously add microwave (simmer) 300 W power to reduce the cooking time.

Select ﬁ rst

cooking mode

and power level.

Touch Turbo-cook.

and/or

Select the cooking time by tapping “+”/“-”

or swipe the slider bar. Maximum

cooking time is 9 hours.

Touch Start.

The cooking program

will start and the

time in the display

will count down.

Touch Start to preheat. A “P” will

appear in the display window. When

the oven is preheated the oven will

beep and the “P” will ﬂ ash. Then

open the door and place the food

inside.

* Skip this step when there is no

need to preheat.



Note

1. Preheat is not available with Grill + Microwave mode.

2. Turbo-cook is not available with convection 40 °C.

3. It is not possible to change the Microwave power level when using Turbo-cook.

4. You can change the cooking time during cooking if required. Tap “+”/“-” to increase

or decrease the cooking time. Time can be increased/decreased in 1 minute

increments, up to 10 minutes. Tapping “-” to zero will end cooking. It is not possible

to adjust time by swiping the slider during cooking.



CAUTIONS

ALWAYS USE OVEN GLOVES WHEN REMOVING THE FOOD AND ACCESSORIES.

AFTER COOKING AS THE OVEN AND ACCESSORIES WILL BE VERY HOT.

F0003BH21BP_04_130820.indd 44F0003BH21BP_04_130820.indd 44 2013-8-20 9:21:472013-8-20 9:21:47

Turbo-cook cooking

Food Weight Combination Time

Cottage pie

450 g

230 °C + Grill 1 + Turbo Cook 14 - 15 mins

Fish pie

450 g

230 °C + Grill 1 + Turbo Cook 12 - 14 mins

Lasagne

600 g

220 °C + Grill 1 + Turbo Cook 11 - 12 mins

Fish ﬁ ngers

230 g

230 °C + Grill 1 + Turbo Cook 8 - 10 mins

Scampi

280 g

230 °C + Grill 2 + Turbo Cook 10 mins

Jacket potatoes

500 g

230 °C + Grill 1 + Turbo Cook 30 mins

Meat pies

110 g

230 °C + Grill 2 + Turbo Cook 4 - 5 mins

Savoury pasties /

slices

225 g

230 °C + Grill 1 + Turbo Cook 8 - 9 mins

Suggested cooking options

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Your oven has 4 methods of cooking by combination.

Convection and Microwave

Convection and Grill

Grill and Microwave

Convection, Grill and Microwave

COMBINATION cooking is ideal for many

foods. The microwave power cooks them

quickly, whilst the oven, grill or both gives the

traditional browning and crispness.

All this happens simultaneously resulting in

most foods being cooked in

2⁄3

of the

conventional cooking time.

There is no need to preheat on

COMBINATION programs,

EXCEPT when

cooking pastry

It is possible to use smooth seamed metal

tins and foil containers on COMBINATION.

They must not be placed directly onto the

wire shelf or arcing will occur. Place them

directly on the glass shelf.

If you experience arcing, which is when you

see blue sparks or hear crackling noises, the

metal container is unsuitable or you have

insufﬁ cient food in the oven. You should stop

the program immediately and change the

container or re-program to GRILL,

CONVECTION or TURBO-BAKE only. To

cook successfully by COMBINATION you

should always use a minimum of 200

(7 oz) food. Small quantities should be

cooked by Convection, Grill or Turbo-bake.



Note

THE ENAMEL SHELF CANNOT BE USED

FOR COMBINATION COOKING.

Combination cooking

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Combination cooking

The cooking modes can be selected in any order.

Select ﬁ rst

cooking mode.

Select second

cooking mode.

Select third cooking mode. Touch if preheating.

(Only if using convection

in combination)

Select the cooking time by tapping

“+”/“-” or swipe the slider bar.

Maximum cooking time is 9 hours.

Touch Start.



Note

1. Preheating is not available for Grill + Microwave.

2. Combination modes are not available with convection 40 °C.

3. High/Defrost microwave power is not available in combination.

4. When placing food in the oven after preheating, just pull the door handle down

because if Stop/Cancel is pressed the program may be cancelled.

5. You can change the cooking time during cooking if required. Tap “+”/“-” to

increase or decrease the cooking time. Time can be increased/decreased in

1 minute increments, up to 10 minutes. Tapping “-” to zero will end cooking.

It is not possible to adjust time by swiping the slider during cooking.



Containers to use

Do not use plastic MICROWAVE containers on Combination programs (unless suitable for

combination cooking). Dishes must be able to withstand the heat of the top grill - heatproof

glass e.g. Pyrex

or ceramic are ideal. But do not put dishes on wire shelf in upper shelf

position directly under the grill. Place the wire shelf in the lower shelf position.



Oven accessories

When using any Combination cooking program the wire shelf may be used in any shelf

position. Do not place metal containers directly on the wire shelf when cooking on

combination mode. DO NOT USE THE ENAMEL SHELF ON COMBINATION

COOKING.



CAUTIONS

ALWAYS USE OVEN GLOVES WHEN REMOVING THE FOOD AND ACCESSORIES

AFTER COOKING AS THE OVEN AND ACCESSORIES WILL BE VERY HOT.

F0003BH21BP_04_130820.indd 47F0003BH21BP_04_130820.indd 47 2013-8-20 9:21:472013-8-20 9:21:47

Combination 1. Convection and microwave

This is the most popular combination mode combining convection heat with microwave power. Casseroles,

fruit crumble, chicken, jacket potatoes, and pastries are very successful using this combination. Unsuitable

foods are those which contain whisked eggs, meringues, celebration cakes, biscuits and yorkshire puddings.

It is not necessary to preheat on combination except when cooking pastry dishes, to achieve a better

result. Do not use this program with less than 200 g (7 oz) of food.

Tap Convection to select the

desired temperature. The oven

starts at 150 °C, and then the

temperature will count up in

10 °C stages to 230 °C, then

100 °C. 40 °C can not be set in

combination mode.

Select the cooking time by tapping

“+”/“-” or swipe the slider bar.

Maximum cooking time is 9 hours.

Touch Start.

Tap Micro Power to select desired

micro power level. HIGH/DEFROST

power is not available.

Touch

Power

Level

Wattage

Once Medium 600 W

Twice Low 440 W

3 Times Simmer 300 W

4 Times Warm 100 W

Touch if preheating.



Note

1. You can change the cooking time during cooking if required. Tap “+”/“-” to

increase or decrease the cooking time. Time can be increased/decreased in

1 minute increments, up to 10 minutes. Tapping “-” to zero will end cooking.

It is impossible to adjust time by swiping the slider during cooking.

2. To turn food just pull the door handle downwards to open, remove the accessories,

turn the food, return to the oven, close the door and touch Start. The oven will

continue to count down the remaining cooking time.



CAUTIONS

ALWAYS USE OVEN GLOVES WHEN REMOVING DISHES FROM THE

OVEN - ESPECIALLY WHEN TURNING OR STIRRING FOODS, AS THE

ACCESSORIES AND SURROUNDING OVEN WILL GET VERY HOT.

F0003BH21BP_04_130820.indd 48F0003BH21BP_04_130820.indd 48 2013-8-20 9:21:472013-8-20 9:21:47

Combination 1. Convection and microwave

Oven accessories to use

Do not use this program with less than 200

(7 oz) of food.

DO NOT USE THE ENAMEL SHELF FOR COMBINATION COOKING.

Non-metallic dishes or items of food can

be placed directly onto wire shelf in the

lower or middle shelf position.

Joints and portions of meat should be

placed on the glass shelf in the lower or

middle shelf position.

Recipes using foil or metal containers

e.g. cakes and pastries should not to

be placed directly on the wire shelf.

Place on the glass shelf.

The chart below gives suggestions for Combination programs. For cooking times refer to

cooking charts or a similar recipe in the book. It is not possible to use HIGH or DEFROST

Microwave power in this mode.

Oven Temperature Microwave Power Use

230 °C WARM Fruit Crumble

220 °C SIMMER

Cauliﬂ ower cheese and

macaroni, quiche

220 °C WARM Chilled rice pudding

190 °C SIMMER Whole Chicken/Turkey

160 °C WARM Cakes, Casseroles

Foods should always be cooked until browned and piping hot.



CAUTIONS

ALWAYS USE OVEN GLOVES WHEN REMOVING DISHES FROM THE

OVEN - ESPECIALLY WHEN TURNING OR STIRRING FOODS, AS THE

ACCESSORIES AND SURROUNDING OVEN WILL GET VERY HOT.



Guidelines

1. Food is usually cooked UNCOVERED.

2. After cooking it is important that the

accessories are removed for cleaning

before re-use and that the oven walls

and base of the oven are wiped with a

cloth squeezed in hot soapy water to

remove any grease. It is not necessary

to clean the back and top of the oven

cavity which has a catalytic self-clean

lining.

F0003BH21BP_04_130820.indd 49F0003BH21BP_04_130820.indd 49 2013-8-20 9:21:472013-8-20 9:21:47

Combination 2. Convection and grill

This combination mode can be programmed to cook or reheat food by combining grill and convection

simultaneously, to give foods that extra crispness and colour. This can often reduce traditional oven

cooking times. Do not use this program with less than 200 g (7 oz) of food.

Touch Start.

Note: Check that just the convection

symbol

and grill are still in the

display. If the microwave symbol

displayed this is incorrect and the program

should be cancelled.

Reselect Convection and Grill setting.

Select the cooking time by

tapping “+”/“-” or swipe the

slider bar. Maximum

cooking time is 9 hours.

Touch Start to preheat. A “P” will

appear in the display window. When

the oven is preheated the oven will

beep and the “P” will ﬂ ash. Then

open the door and place the food

inside.

* Skip this step when preheating is

not required.

Tap Convection. The oven

starts at 150 °C. Tap the key

and the temperature will count

up in 10 °C stages to 230 °C,

then 40 °C and 100 °C. 40 °C

can not be set in combination

mode.

Tap to select Grill power.

1 tap for Grill 2 (Medium),

2 taps for Grill 3 (Low),

3 taps for Grill 1 (High),

(default setting is Grill 2)



Note

1. It is recommended to place food in a preheated oven.

2. Open the door using the pull down door, because if Stop/Cancel is touched the

program may be cancelled.

3. You can change the cooking time during cooking if required. Tap “+”/“-” to

increase or decrease the cooking time. Time can be increased/decreased in

1 minute increments, up to 10 minutes. Tapping “-” to zero will end cooking. It is

not possible to adjust time by swiping the slider during cooking.

4. After touching Start, the selected temperature can be recalled and changed. Tap

Convection once to indicate the temperature in the display window. While the

temperature is recalled in the display window, you can change the temperature by

tapping convection.

5. The oven will maintain the selected preheated temperature for approximately

30 minutes. If no food has been placed inside the oven or a cooking time set, then

it will automatically cancel the cooking program and revert to colon or time of day.

6. Oven accessories usage refer to page 43.



CAUTIONS

ALWAYS USE OVEN GLOVES WHEN REMOVING DISHES FROM THE

OVEN - ESPECIALLY WHEN TURNING OR STIRRING FOODS, AS THE

ACCESSORIES AND SURROUNDING OVEN WILL GET VERY HOT.

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Combination 3. Grill and microwave

This combination mode is suitable for foods which are normally grilled and for reheating small savoury items.

Do not use this program with less than 200 g (7 oz) of food.

It is not possible to preheat when using this combination mode and food should always be cooked

uncovered.

The Grill will glow on and off during cooking - this is normal.

Select the cooking time by tapping

“+”/“-” or swipe the slider bar.

Maximum cooking time is 9 hours.

Touch Start.

Tap Grill to select desired grill

power level.

Touch

Power

Level

Wattage

Once

Grill 1

(High)

1300 W

Twice

Grill 2

(Medium)

950 W

3 Times

Grill 3

(Low)

700 W

Tap Micro power to select desired

micro power level. HIGH/DEFROST

power is not available.

Touch

Power

Level

Wattage

Once Medium 600 W

Twice Low 440 W

3 Times Simmer 300 W

4 Times Warm 100 W



Note

1. You can change the cooking time during cooking if required. Tap “+”/“-” to

increase or decrease the cooking time. Time can be increased/decreased in

1 minute increments, up to 10 minutes. Tapping “-” to zero will end cooking. It is

not possible to adjust time by swiping the slider during cooking.

2. To turn food just pull the door handle downwards to open, remove the accessories,

turn the food, return to the oven, close the door and touch Start. The oven will

continue to count down the remaining cooking time.

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Combination 3. Grill and microwave

Oven accessories to use

DO NOT USE THE ENAMEL SHELF FOR COMBINATION COOKING.

Food can be placed

directly onto the wire shelf

in the top or middle shelf

positions.

The glass shelf can be

placed underneath to catch

any drips. When cooking

ﬁ sh or small items, food

can be placed directly on

the glass shelf.



Guidelines

1. Food is always cooked UNCOVERED.

2. To turn food just pull the door handle downwards to open, remove the accessories,

turn the food, return to the oven, close the door and touch Start. The oven will

continue to count down the remaining cooking time.

3. After Grilling it is important that the Grill accessories are removed for cleaning

before re-use and that the oven walls and ﬂ oor are wiped with a cloth squeezed in

hot soapy water to remove any grease. It is not necessary to clean the back and

top of the oven cavity which has a catalytic self-clean lining.

For advice on cooking times refer to cooking charts and recipes in this book. See pages 71-86.

Foods should always be cooked until browned and piping hot.



CAUTIONS

ALWAYS USE OVEN GLOVES WHEN REMOVING DISHES FROM THE

OVEN - ESPECIALLY WHEN TURNING OR STIRRING FOODS, AS THE

ACCESSORIES AND SURROUNDING OVEN WILL GET VERY HOT.

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Combination 4. Convection, grill and microwave

This combination mode is very useful for foods which require quick browning or crisping. Unsuitable

foods are, cakes, meringues, foods containing whisked eggs and yorkshire puddings. Food should

always be cooked uncovered.

Tap Convection to select oven

temperature. The oven starts at

150 °C and the temperature will

count up in 10 °C stages to 230 °C

then 100 °C. 40 °C can not be set

in combination mode.

Touch Start.

Select the cooking time by tapping

“+”/“-” or swipe the slider bar.

Maximum cooking time is 9 hours.

Tap Grill to select the desired

grill level.

Touch

Power

Level

Wattage

Once

Grill 2

(Medium)

950 W

Twice

Grill 3

(Low)

700 W

3 Times

Grill 1

(High)

1300 W

Tap Micro power to select desired

microwave power level.

HIGH/DEFROST power is not

available.

Touch

Power

Level

Wattage

Once Medium 600 W

Twice Low 440 W

3 Times Simmer 300 W

4 Times Warm 100 W

Touch if preheating.



Note

1. You can change the cooking time during cooking if required. Tap “+”/“-” to increase

or decrease the cooking time. Time can be increased/decreased in 1 minute

increments, up to 10 minutes. Tapping “-” to zero will end cooking. It is not possible

to adjust time by swiping the slider during cooking.

2. To turn food just pull the door handle downwards to open, remove the accessories,

turn the food, return to the oven, close the door and touch Start. The oven will

continue to count down the remaining cooking time.

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Combination 4. Convection, grill and microwave

Oven accessories to use

Do not use this program with less than 200

(7 oz) of food.

DO NOT USE THE ENAMEL SHELF FOR COMBINATION COOKING.

Non-metallic dishes or items of food can

be placed directly onto the wire shelf in

the lower or middle shelf positions.

Food should be placed directly onto the

wire shelf in either of the shelf positions.

The glass shelf can be placed

underneath to catch any drips.

When cooking small items or ﬁ sh, food

should be placed directly on to the

glass shelf in the middle or the lower

shelf positions.



Guidelines

1. Food is usually cooked UNCOVERED.

2. After cooking it is important that the accessories are removed for cleaning

before re-use and that the oven walls and base of the oven are wiped with a cloth

squeezed in hot soapy water to remove any grease.

It is not necessary to clean

the back and top of the oven cavity which has a catalytic self-clean lining.

F0003BH21BP_04_130820.indd 54F0003BH21BP_04_130820.indd 54 2013-8-20 9:21:482013-8-20 9:21:48

Combination 4. Convection, grill or turbo-bake and

microwave

Do not use this program with less than 200

(7 oz) of food.

We suggest the following options for this Combination mode.

Convection

(Oven temp)

Grill

Microwave

Power

Use

230 °C 1 WARM Fresh breaded ﬁ sh ﬁ llets

230 °C 2 SIMMER

Frozen scampi, reheat meat

pies and pasties, larger lasagne

230 °C 3 SIMMER Frozen breaded ﬁ sh ﬁ llets

220 °C 1 SIMMER

Lasagne, cauliﬂ ower cheese,

Quorn

escalopes

220 °C 2 SIMMER

Reheat large meat pies, quiche,

fruit pies

220 °C 3 SIMMER Frozen thin and crispy pizzas.

For advice on cooking times refer to cooking charts and recipes in this book. See pages 71-86.

Foods should always be cooked until browned and piping hot.



CAUTIONS

ALWAYS USE OVEN GLOVES WHEN REMOVING DISHES FROM THE

OVEN - ESPECIALLY WHEN TURNING OR STIRRING FOODS, AS THE

ACCESSORIES AND SURROUNDING OVEN WILL GET VERY HOT.

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Multi-stage cooking

2 or 3 stage cooking

Tap Micro power

to select desired

power level.

Tap Micro power

to select desired

power level.

Touch Start. The

cooking program

will start and

the time in the

display will count

down.

Set cooking time using slider by

tapping “+”/“-” or swipe the bar.

Set cooking time using slider by

tapping “+”/“-” or swipe the bar.

Example:

To DEFROST (270 W) for 2 minutes and cook food on MAX (1000 W) power for

3 minutes.

Tap Micro power

twice to select

defrost power

(270 W).

Touch Micro power

once to select max

power (1000 W).

Touch Start.

Set the cooking time to

2 minutes using the slider.

Set the cooking time to

3 minutes using the slider.



Note

1. For 3 stage cooking, enter another cooking program before touching Start.

2. During operation, touching Stop/Cancel once will stop the operation. Touching

Start will re-start the programmed operation. Touching Stop/Cancel twice will stop

and clear the programmed operation.

3. Whilst not operating, touching Stop/Cancel will clear the selected program.

4. Auto programs cannot be used with multi-stage cooking.

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Multi-stage cooking

Example:

To GRILL 3 (low) for 4 minutes and cook food on LOW power (440 W) for 5 minutes.

Tap Grill 3 times to

select Grill 3 (low)

Tap Micro power

4 times to select

low power (440 W)

Touch Start. The

cooking program

will start and the

time in the display

will count down.

Set the cooking time to

4 minutes using the slider.

Set the cooking time to

5 minutes using the slider.



Note

1. For 3 stage cooking, enter another cooking program before touching Start.

2. During operation, touching Stop/Cancel once will stop the operation. Touching

Start will re-start the programmed operation. Touching Stop/Cancel twice will stop

and clear the programmed operation.

3. Whilst not operating, touching Stop/Cancel will clear the selected program.

4. Auto programs cannot be used with multi-stage cooking.

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Using the timer

Delay start cooking

By using the timer, you are able to program delay start cooking.

Select Cooking

Method

Time

Set the cooking

program, by entering

cooking method and

time required.

Touch

Timer/Clock

once.

Touch Start.

Set the delay time using

slider (up to 9 hours).

Example:

Delay start: 1 hour Max power (1000 W): 10 mins Simmer Power (300 W): 20 mins

Touch

Timer/Clock

once.

Tap

Micro power

once.

Tap

Micro power

5 times.

Set the cooking time to

10 minutes using the slider.

Set the cooking time to

20 minutes using the slider.

Touch Start.

Set the delay time to

1 hour using the slider.



Note

1. Three stage cooking can be programmed including Delay Start cooking.

2. If the oven door is opened during the delay time, the time in the display window will

continue to count down.

3. If the programmed delay time exceeds one hour, the time will count down in units

of minutes. If less than one hour, the time will count down in units of seconds.

4. Delay start cannot be used before an auto program.

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Using the Delay/Stand feature

To set a standing time:

By using the Timer, you can program Stand Time after cooking is completed or use to

program the oven as a minute timer.

Select Cooking

Method

Time

Set the cooking

program, by entering

cooking method and

time required.

Touch

Timer/Clock

once.

Touch Start.

Set the delay time using

the slider (up to 9 hours).

Example:

Max power (1000 W): 4 mins Stand Time: 5 mins Max power (1000 W): 2 mins

Tap Micro power

once.

Touch Timer/Clock

once.

Tap Micro power once.Set the standing time to

5 minutes using the slider.

Set the cooking time to

2 minutes using the slider.

Touch Start.

Set the cooking time to

4 minutes using the slider.



Note

1. Three stage cooking can be programmed including stand time

2. If the oven door is opened during the stand time or minute timer, the time in the

display window will continue to count down.

3. If the programmed stand time exceeds one hour, the time will count down in units of

minutes. If less than one hour, the time will count down in units of seconds.

4. This feature may also be used as a minute timer. In this case touch the Timer/Clock,

set time and touch Start.

5. Standing time cannot be used after an auto program.

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Chaos defrost

This feature allows you to defrost minced meat, chops, chicken portions, meat joints and

bread. Tap Chaos defrost to select the correct defrost category and then enter in the weight

of the food in grams (see page 61).

Foods should be placed in a suitable dish, whole chickens and joints of meat should be on

an upturned saucer or on a microwave safe plate. Chops, chicken portions and slices of

bread should be placed in a single layer. It is not necessary to cover the foods.

The

CHAOS Theory

principle is used in auto weight defrost programs to give you a quick

and more even defrost. The CHAOS system uses a random sequence of pulsing

microwave energy which speeds up the defrosting process. During the program the oven

will beep to remind you to check the food. IT IS ESSENTIAL THAT YOU TURN AND STIR

THE FOOD FREQUENTLY AND SHIELD IF NECESSARY. On hearing the ﬁ rst beep you

should TURN and SHIELD (if possible). On the second beep you should turn the food or

break it up.

1st Beep

Turn or Shield

1st Beep

Turn or Shield

2nd Beep

Turn or break up

Note:

1. Check foods during defrosting. Foods

vary in their defrosting speed.

2. It is not necessary to cover the food.

3. Always turn or stir the food especially

when the oven “beeps”. Shield if

necessary (see point 5).

4. Minced meat/chops/chicken portions

should be broken up or separated as

soon as possible and placed in a single

layer.

5. Shielding prevents food cooking. It is

essential when defrosting chickens and

joints of meat. The outside thaws out

ﬁ rst, so protect wings/breast/fat with

smooth pieces of aluminium foil secured

with cocktail sticks.

6. Allow standing time so that the centre of

the food thaws out. (minimum 1 hour for

joints of meat and whole chickens)

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Chaos defrost

With this feature you can defrost frozen foods according to the weight. Select the category

and set the weight of the food. The weight starts from the minimum weight for each

category.

Tap Chaos defrost.

Once Meat Items.

Twice Meat Joints.

Three times Bread.

Touch Start.Select the weight by

tapping “+”/“-” or swipe the

slider bar. The slider bar will

count up in 10 g steps.

Program Weight range Suitable foods

1. Meat items

100 g - 1200 g

Small pieces of meat, chicken portions, chops,

steaks, minced meat. Place on a plate or shallow

dish. Turn at beeps and shield.

2. Meat joints

400 g - 2500 g

Whole chicken, meat joints. Place on an upturned

saucer on a plate. Turn at beeps and shield.

3. Bread

100 g - 900 g

Rolls, buns, slices of bread and loaves. Place on a

plate. Turn at beeps.

1. Meat items (mince/chops/chicken portions)

NOT SUITABLE FOR SAUSAGES, these can be defrosted manually. Please refer to

Defrosting chart on pages 34-35. Chops and chicken portions should be arranged in

a single layer and turned frequently during defrosting. It is necessary for mince to be

broken up frequently during defrosting and this is best carried out in a large shallow

dish. Standing time 15-30 mins.

2. Meat joints/Whole chickens

Whole chickens and meat joints will require shielding during defrosting especially if it is

a particularly fatty piece. This is to prevent food starting to cook on the outside edges.

Protect wings, breast and fat with smooth pieces of aluminium foil secured with cocktail

sticks. DO NOT ALLOW THE FOIL TO TOUCH THE WALLS OF THE OVEN. Standing

time of at least 1 hour should be allowed for joints after defrosting.

3. Bread

This program is suitable for small items which are required for immediate use, they

may feel warm straight after defrosting. Loaves can also be defrosted on this program

but these will require standing time to allow the centre to thaw out. Standing time can

be shortened if slices are separated and buns and loaves cut in half. Items should be

turned halfway during defrosting. THIS PROGRAM IS NOT SUITABLE FOR CREAM

CAKES OR DESSERTS e.g. cheesecake. Standing time 10-15 mins.



Note

1. When the defrosting time is longer than 60 minutes, the time will appear in hours and

minutes.

2. The shape and size of the food will determine the maximum weight the oven can

accommodate.

3. Allow standing time to ensure the food is completely defrosted.

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Auto sensor programs

This feature allows you to cook or reheat foods without entering the weight. The built-in

sensor measures the humidity of the food and calculates the recommended microwave

power level and/or combination setting together with a suggested cooking time. To allow

for some variations that occur in food, check that food is thoroughly cooked and piping hot

before serving. Please check carefully and adjust the cooking time if required, as would be

the case with a conventional cooking appliance.

How it works

Once the auto sensor program has been selected and start touched the food is heated up.

As food begins to get hot, steam is emitted. When the food reaches a certain temperature

and begins to cook, an even greater amount of steam is released. The increase in steam

emission is detected by a humidity sensor in the oven. This acts as a signal for the oven to

calculate how much longer the food needs to cook. The remaining cooking time will

appear in the display window after two beeps. Whilst the Sensor program is still in the

display window the oven door SHOULD NOT BE OPENED. Wait until the cooking time

appears in the window, and then open the door if required, to stir or turn the food.

Adjust to Taste

Preferences for degree of cooking vary for each individual. After having used auto sensor

programs a few times, you may decide you would prefer your food cooked to a different

degree of cooking. By using ‘’+/-‘’ the programs can be adjusted to cook food for a longer or

shorter time. After selecting the auto sensor program, tap ‘’+/-’’ or swipe the slider bar before

touching Start. The oven will automatically cook the food 10% more or 10% less.

example

Select desired

Auto Sensor

program. The food

category appears in

the window.

Touch Start. The food category

will be repeated in the display

window. Do not open the oven

door until 2 beeps sound and

cooking time appears in the

display Window.

Optional

()

IMPORTANT NOTE:

1. For best results the Sensor programs should only be used when the oven is cold. It is

recommended that the oven is allowed to cool between using the sensor programs, if

one or more programs are being used. If in a hurry, cook the food manually i.e. select

the correct power level and cooking time. It is not recommended to keep using the auto

sensor programs consecutively.

2. The sensor programs cannot be used when the oven is hot. If “HOT” appears in the

display window, when trying to set a Sensor program, do not touch Stop/Cancel. A fan

will automatically operate to cool the oven within 10-15 minutes, as long as the word

“HOT” is left in the display, otherwise cooling may take longer. If in a hurry, cook the

food manually, i.e. select the correct power level and cooking time.

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Auto sensor programs

Program Minimum Weight Maximum Weight

4. Chilled meal 200

1000

5. Frozen meal 200

800

6. Fresh vegetables 200

1000

7. Frozen vegetables 200

800

8. Jacket potatoes 200

1500

9. Boiled potatoes 200

1000

10. Fresh ﬁ sh 200

800

11. Casserole 900

2000

12. Meat sauce 450

2000

13. Rice 100

300

14. Pasta 100

450



Guidelines for use

For the auto sensor programs it is not necessary to enter the weight of the food. They

must ONLY be used for the foods described.

1. Only cook foods within the weight ranges described (see table above).

2. Only use the accessories as indicated on pages 65-67.

3. Always choose a container size that is suitable for the quantity of food i.e. DO NOT

allow too large a headspace or the food may not be cooked correctly.

4. The oven automatically calculates the cooking time or the remaining cooking time.

5. The door should not be opened before the time appears in the display window.

6. The temperature for frozen food is assumed to be -18 °C to -20 °C, for refrigerator

foods +5 °C to +8 °C.

7. To prevent any mistakes during auto sensor programs ensure that the base of the

oven and container are dry.

8. The room temperature should not be more than 35 °C and not less than 0 °C.

9. For auto sensor programs, fresh vegetables, frozen vegetables, boiled potatoes and

fresh ﬁ sh, cover with cling ﬁ lm. Pierce the cling ﬁ lm with a sharp knife once in the

centre and four times around the edge. For chilled meal and frozen meal programs

reheat in container purchased. Pierce covering ﬁ lm. If transferring meals into a dish,

cover with pierced cling ﬁ lm. For auto sensor programs rice and pasta cover with a lid.

10. Most foods beneﬁ t from a STANDING time after cooking on an auto program, to allow

heat to continue conducting to the centre.

11. To allow for some variations that occur in food, check that food is thoroughly cooked

before serving.

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Auto sensor programs

When you select an auto sensor program symbols will appear in the display to show the cooking

mode that will be used and the accessories that are needed. See below to identify the symbols:

Microwave

Accessory placement

Grill

Wire shelf

Glass shelf

Enamel shelf

Convection

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Auto sensor programs

4. Chilled meal 200 g - 1000 g

To reheat a fresh precooked meal. All foods must be

pre-cooked. Foods should be at refrigerator temperature

approx. + 5 °C. Reheat in container as purchased. Pierce

covering ﬁ lm with a sharp knife once in the centre and four

times around the edge. If transferring food to dish, cover

with pierced cling ﬁ lm. Place container on base of oven.

Tap auto sensor programs key once then touch Start. Stir at

beeps. Stir again at end of program and allow a few minutes

standing time. Large pieces of meat/ﬁ sh in a thin sauce

may require longer cooking. This program is not suitable for

starchy food such as rice, noodles or potatoes.

5. Frozen meal 200 g - 800 g

To reheat a frozen precooked meal. All foods must be

pre-cooked and frozen (-18 °C); Reheat in container as

purchased or in a pyrex dish. Meals in irregular shaped

containers may need longer cooking. Pierce covering ﬁ lm

with a sharp knife once in the centre and four times around

the edge. If transferring food to dish, cover with pierced

cling ﬁ lm. Place container on base of oven. Tap auto sensor

programs key twice then touch Start. Stir at beeps and cut

the blocks into pieces. Stir again at end of program and

allow a few minutes standing time. Check temperature and

cook further minutes if necessary before eating.

6. Fresh vegetables 200 g - 1000 g

To cook fresh vegetables. Place prepared vegetables into

a suitable sized container. Sprinkle with 1 tbsp (15 ml) cold

water per 100

vegetables. Cover with cling ﬁ lm. Pierce

cling ﬁ lm with a sharp knife once in the centre and four

times around the edge. Place container on base of oven.

Stir at beeps. Tap auto sensor programs key three times

then touch Start. Drain after cooking and season to taste.

7. Frozen vegetables 200 g - 800 g

To cook frozen vegetables. Place vegetables into a suitable

sized container. Sprinkle with 1-3 tbsp (15-45 ml) cold

water. Cover with cling ﬁ lm. Pierce cling ﬁ lm with a sharp

knife once in the centre and four times around the edge.

Place container on base of oven. Stir at beeps. Tap auto

sensor programs key four times then touch Start. Stir at

the end of program and allow a few minutes standing time.

Drain and season to taste.

= Microwave cooking only

= Convection cooking only

Combination: Convection + Micro power

= or Combination: Grill + Micro power

or Combination: Convection + Grill + Micro power

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Auto sensor programs

8. Jacket potatoes 200 g - 1500 g

To cook jacket potatoes with a crisper drier skin. Choose

medium sized potatoes 200

- 250

each, for best results.

Wash and dry potatoes and prick with a fork several times.

Place potatoes on Wire shelf in lower shelf position. Tap

auto sensor programs ﬁ ve times. Touch Start.

9. Boiled potatoes 200 g - 1000 g

Prepare potatoes and cut into even size pieces. Place in

shallow Pyrex

dish. Add 15 ml (1 tbsp water) per 100

of potatoes. Cover with pierced cling ﬁ lm. Pierce cling ﬁ lm

once in the centre and four times around the edge. Place

the container on base of oven. Stir at beeps. Tap auto

sensor programs key six times then touch Start.

10. Fresh ﬁ sh 200 g - 800 g

To cook fresh ﬁ sh. Shield the thinner portions. Ensure ﬁ sh

is not overlapping. Place in a shallow container on base of

oven. Add 1-3 tbsp (15 - 45 ml) of cold water. Cover with

cling ﬁ lm. Pierce cling ﬁ lm once in the centre and four times

around the edge. Place container on base of oven. Tap auto

sensor programs key seven times then touch Start. Stand

for 5 minutes.

11. Casserole 900 g - 2000 g

For cubed meat (e.g. braising steak, lamb, pork, not chicken)

and vegetables. Place in a suitable sized casserole dish with

stock. Use a minimum of 400 ml of stock. If you use a

cook-in sauce, also add the same quantity of water. Cover

with lid. Place on base of oven. Tap auto sensor programs

key eight times then touch Start. When oven beeps stir the

casserole.

= Microwave cooking only

= Convection cooking only

Combination: Convection + Micro power

= or Combination: Grill + Micro power

or Combination: Convection + Grill + Micro power

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Auto sensor programs

12. Meat sauce 450 g - 2000 g

To cook raw mince beef based sauce, i.e. Bolognese sauce

and also very ﬁ nely diced chicken or pork ﬁ llet to be cooked

in a sauce. Ensure a minimum quantity of 300 ml liquid or

sauce. If using a cook-in sauce add equal quantity of water

to cook-in sauce. Cover with a lid. Place on base of oven.

Tap auto sensor programs key nine times then touch Start.

Stir at beeps.

13. Rice 100 g - 300 g

For cooking rice for savoury dishes not rice puddings. This

program is not suitable for brown rice. Rinse the rice

thoroughly before cooking. Use a large bowl. Add

2-2.5 times boiling water to rice. Cover with a lid. Place on

base of oven. Tap auto sensor programs key ten times then

touch Start. Stir at beep. Allow to stand for 5 minutes after

cooking. Drain after cooking.

14. Pasta 100 g - 450 g

For cooking dried pasta. Use a large bowl. Add 1 tsp salt,

1 tbsp oil and boiling water. For

100 g - 290 g

pasta add

1 litre of boiling water. For

300 g - 450 g

pasta add 1½ litre of

boiling water. Cover with a lid. Place on base of oven. Tap

auto sensor programs key eleven times then touch Start.

Stir at beep. Drain after cooking.

= Microwave cooking only

= Convection cooking only

Combination: Convection + Micro power

= or Combination: Grill + Micro power

or Combination: Convection + Grill + Micro power

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Auto weight programs

This feature allows you to cook foods by setting the weight. The oven determines the Micro

power level and/or combination setting, then gives a cooking time; this cooking time has

been developed following extensive testing by our Home Economists in our development

kitchen. Select the category of food and enter the weight. To allow for some variations that

occur in food, check that food is thoroughly cooked and piping hot before serving.

Select desired

Auto weight program. The

food category appears in the

window.

Touch Start.

Select the weight by tapping

“+”/“-” or swipe the slider bar.

When you select an automatic program symbols will appear in the display to show the cooking

mode that will be used and the accessories that are needed. See below to identify the

symbols:

Microwave

Accessory placement

Grill

Wire shelf

Glass shelf

Enamel shelf

Convection



Guidelines for Use

The auto weight programs must ONLY be used for foods described.

1. Only cook foods within the weight ranges described below.

2. Always weigh the food rather than relying on the package weight information.

3. Only use the accessories as indicated on pages 69-70.

4. Do not cover food, as the programs use a combination of Microwave and Grill and/or

Convection, and it will prevent the food from browning. The heat of the grill and/or oven

will also melt any plastic covering.

5. Most foods beneﬁ t from a STANDING time after cooking on an auto program, to allow

heat to continue conducting to the centre. We recommend a standing time of

10-15 minutes upon completion of cooking roast meats.

6. To allow for some variations that occur in food, check that food is thoroughly cooked

and piping hot before serving.

Program Minimum Weight Maximum Weight

15. Beef rare

500 g 1500 g

16. Beef medium

500 g 1500 g

17. Beef well done

500 g 1500 g

18. Lamb medium

1500 g 2500 g

19. Lamb well done

1500 g 2500 g

20. Roast potatoes

200 g 800 g

21. Frozen potato products

200 g 500 g

22. Chilled pizza

100 g 450 g

23. Frozen pizza

100 g 450 g

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Auto weight programs

15. Beef rare 500 g - 1500 g

For cooking rare fresh roast beef (top side, rump or silver

side). Place on glass shelf in lower shelf position. Tap auto

weight programs key once, enter the weight of the food and

touch Start. Stand for 10 to 15 mins.

16. Beef medium 500 g - 1500 g

For cooking medium fresh roast beef (topside, rump or

silverside). Place on glass shelf in lower shelf position. Tap

auto weight programs key twice, enter the weight of the

food and touch Start. Stand for 10 to 15 mins.

17. Beef well done 500 g - 1500 g

For cooking well done fresh roast beef (topside, rump or

silverside). Place on glass shelf in lower shelf position. Tap

auto weight programs key three times, enter the weight of

the food and touch Start. Stand for 10 to 15 mins.

18. Lamb medium 1500 g - 2500 g

For cooking medium fresh roast leg of lamb with bone.

Place on glass shelf in lower shelf position. Tap auto weight

programs key four times, enter the weight of the food and

touch Start. Turn at beep. Stand for 10 to 15 mins.

19. Lamb well done 1500 g - 2500 g

For cooking well done fresh roast leg of lamb with bone.

Place on glass shelf in lower shelf position. Tap auto weight

programs key ﬁ ve times, enter the weight of the food and

touch Start. Turn at beep. Stand for 10 to 15 mins.

= Microwave cooking only

= Convection cooking only

Combination: Convection + Micro power

= or Combination: Grill + Micro power

or Combination: Convection + Grill + Micro power

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Auto weight programs

20. Roast potatoes 200 g - 800 g

Peel and cut potatoes into even sized pieces. Place on

glass shelf. Add 1-3 tbsp (15-45 ml) olive oil. Place shelf in

lower shelf position. Tap auto weight program key six times,

enter the weight of the food and touch Start. Turn at beeps.

21. Frozen potato products 200 g - 500 g

To cook frozen oven chips and potato products, e.g. hash

browns, croquettes, etc. that are suitable for GRILLING.

Spread out potato products on glass shelf in middle shelf

position. Tap auto weight program key seven times, enter

weight of food and touch Start. For best results, cook in a

single layer and stir at beeps.

Note

: Potato products vary considerably. We suggest

checking a few minutes before the end of cooking to assess

personal browning.

22. Chilled pizza 100 g - 450 g

For reheating and browning the top of chilled pre-cooked

pizza. Remove all packaging and place the chilled pizza on

the wire shelf in middle shelf position. Tap auto weight

programs key eight times, enter weight of food and touch

Start.

23. Frozen Pizza 100 g - 450 g

For reheating and browning the top of frozen pre-cooked

pizza and cheese baguette. Remove all packaging and

place the frozen pizza on the wire shelf in middle shelf

position. Tap auto weight program key nine times, enter

weight of food and touch Start. This program is not suitable

for deep pan pizzas.

= Microwave cooking only

= Convection cooking only

Combination: Convection + Micro power

= or Combination: Grill + Micro power

or Combination: Convection + Grill + Micro power

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Cooking and reheating guidelines

Most foods reheat very quickly in your oven

HIGH

power. 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 72-86 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 manufacturer’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 ﬁ nd 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 4-7 mins on

High power to reheat. Do not stack meals.

Canned foods

Remove foods from can and place in a

suitable dish before heating. Stir food

halfway though cooking and again at the end

of heating.

Soups

Use a bowl and stir before heating and at

least once during reheating and again at the

end.

Casseroles

Stir halfway through and again at the end of

heating.



Mince pies - Caution!

REMEMBER even if the pastry is cold to the

touch, the ﬁ lling 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 ﬁ lling.

Check the temperature of the ﬁ lling before

consuming to avoid burning your mouth.



Christmas puddings and liquids

- Caution!

Take great care when reheating these items.

DO NOT LEAVE UNATTENDED.

DO NOT ADD EXTRA ALCOHOL.



Babies’ bottles - Caution!

Milk or formula MUST be shaken thoroughly

before heating and again at the end and

tested carefully before feeding a baby.



Note

Liquid at the top of the 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.

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1000 W

The IEC (60705)

power output (watts)

The heating category for

small packs of food

Microwave symbol

Reheating charts

The times given in the charts below are a guideline only, and will vary depending on

STARTING temperature, dish size and quantity. Pastry or Bread items reheated by

microwave will be soft not crisp.

HEATING CATEGORY

Your oven is Heating Category E and this

is displayed on the rear of your oven.

The information on this label will assist you

in using new instructions on food packs to

enable you to program the best heating

time in your oven.

Food

Weight/

Quantity

Power Level

Time to Select

(approx)

Instructions/Guidelines

Babies bottles – CAUTION

After heating by Microwave, liquid at the top of a bottle will be much hotter than at the bottom of

the bottle and must be shaken thoroughly before checking the temperature. When testing the

temperature of the milk, squirt a little onto your inner wrist. The milk droplets on your skin should

feel warm, not hot.

For 250 ml of milk from fridge temperature, remove top and teat. Heat on HIGH Power for 25 secs.

CHECK CAREFULLY

For 100 ml of milk from fridge temperature, remove top and teat. Heat on HIGH Power for 15 secs.

CHECK CAREFULLY

BREAD – Precooked – Fresh – N.B. Breads reheated by Microwave will have a soft base.

Croissants / brioche

1 HIGH Micro 10 secs

Place in glass dish on base.

Do not cover.

4 HIGH Micro 30 secs

any 200 °C 2-3 mins

Preheat oven with enamel shelf

in lower shelf position.

CANNED PASTA

Ravioli

400

HIGH Micro

3 mins

Place in a heatproof bowl and

cover. Place on base and stir

halfway.

Macaroni cheese 2½ mins

Spaghetti 3 mins

CANNED PUDDINGS

Rice pudding

213

HIGH Micro

1 min

Place in a heatproof bowl and

cover. Place on base and stir

halfway.

400

2 mins

Sponge pudding 300

MEDIUM

Micro

2½ mins

Place in a heatproof bowl on

base.

Custard - small jug

250

HIGH Micro

1½ mins

Place in a heatproof bowl and

cover. Place on base and stir

halfway.

500

3 mins



Points for checking

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.

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Reheating charts

Food

Weight/

Quantity

Power Level

Time to Select

(approx)

Instructions/Guidelines

CANNED SOUPS

Condensed 295

HIGH Micro

4-5 mins

Place in a heatproof bowl and stir

in one can of water. Cover and

place on base stirring halfway.

Healthy option 415

2½ mins

Place in a heatproof bowl and

cover. Place on base and stir

halfway.

Luxury/vegetable/

broth

400/415

3 mins

Creamed 400

3 mins

CHILLED SOUPS

1 Portion 250 ml

HIGH Micro

mins

Place in a heatproof bowl and

cover. Place on base and stir

halfway.

2 Portion 500 ml 4

mins

CANNED VEGETABLES

Baked beans

200

HIGH Micro

1-1½ mins

Place in a heatproof bowl and

cover. Place on base and stir

halfway.

415

2½ mins

Baked beans with

sausages

200 g

1½ mins

Broad beans

300 g

2 mins

Butter beans

210 g

1½ mins

Carrots, sliced

300 g

MEDIUM

Micro

3 mins

Green beans

400 g

Mushrooms

290 g

HIGH Micro

2 mins

Peas, mushy

400 g

2 mins

Peas, petit pois

400 g

2 mins

Peas, garden

300 g

2 mins

Peas, marrowfat

300 g

MEDIUM

Micro

3 mins

Sweetcorn

200 g

2 mins

330 g

3½ mins

Tomatoes

400 g

4 mins

PLATED MEAL - Chilled

Small - child portion

MEDIUM

Micro

5 mins

Cover and place on base.

Large - adult portion 7 mins

DRINKS - Room Temperature

1 Mug cold milk 235 ml

HIGH Micro

1½-2 mins

Place in a heatproof mug on

base. Stir halfway and after

reheating.

1 Jug cold milk

568 ml

(1 pint)

5 mins

1 Mug cold coffee/tea

235 ml

1½ mins

1 Mug cold milky

coffee

1 min 10 sec



Points for checking

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.

F0003BH21BP_04_130820.indd 73F0003BH21BP_04_130820.indd 73 2013-8-20 9:21:512013-8-20 9:21:51

Reheating charts

Food

Weight/

Quantity

Power Level

Time to Select

(approx)

Instructions/Guidelines

SAVOURY PASTRY PRODUCTS - PRECOOKED

PASTRIES REHEATED BY MICROWAVE WILL HAVE A SOFT BASE

Pasties/slices

150/165 g

HIGH Micro 1min -1min 30 secs Place in glass dish on base.

165 g

230 °C+

GRILL 1+

WARM

Micro

7-8 mins

Place on glass shelf on lower

shelf position.

225 g

230 °C+

GRILL 1+

SIMMER

Micro

8-9 mins

Meat pies

110 g

HIGH Micro 1 min

Place on a plate on the base of

oven.

110 g

230 °C+

GRILL 2+

SIMMER

Micro

4-5 mins

Remove product from foil

container and place glass shelf in

lower shelf position.

110 g

(2) 7-8 mins

250 g

180 °C+

GRILL 3+

SIMMER

Micro

8-9 mins

600 g

12 mins

Quiche

175 g

220 °C+

GRILL 2+

SIMMER

Micro

6 mins

Remove product from foil

container and place on glass

shelf in lower shelf position.

400 g

220 °C+

SIMMER

Micro

8 mins

Sausage rolls - x 1

150 g

HIGH Micro 1 min 10 sec Place in glass dish on base.

230 °C+

GRILL 1+

WARM

Micro

5 mins

Place on glass shelf on lower

shelf position.

Snack size x 6

200 g

230 °C+

GRILL 1+

WARM

Micro

8-9 mins

Place on glass shelf on lower

shelf position.

PUDDINGS AND DESSERTS - WHERE MICROWAVE ONLY IS INVOLVED TRANSFER FOOD FROM

FOIL CONTAINER TO A SIMILAR SIZED HEATPROOF DISH

Bread &

butter pudding

500 g

230 °C+

GRILL 2+

WARM

Micro

12-15 mins

Place on wire shelf in lower

shelf position.



Points for checking

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.

F0003BH21BP_04_130820.indd 74F0003BH21BP_04_130820.indd 74 2013-8-20 9:21:522013-8-20 9:21:52

Reheating charts

Food

Weight/

Quantity

Power Level

Time to Select

(approx)

Instructions/Guidelines

Chilled custard

500 g

HIGH Micro 4 mins

Place in large jug. Cover and

place on base stir halfway.

Chilled rice pudding

150 g

HIGH Micro

1 min -

1 min 30 secs

Place on base.

500 g

220 °C+

WARM

Micro

15 mins

Place on glass shelf in lower

shelf position.

Fruit crumble

600 g

230 °C+

WARM

Micro

15-16 mins

Place on wire shelf in lower

shelf position.

Fruit pie - large

600 g

220 °C+

GRILL 2+

SIMMER

Micro

10 mins

Remove product from foil

container and place on the glass

shelf in lower shelf position.

- Individual x 1 HIGH Micro 15-20 secs Place in glass dish on base.

Mince pies - x 2

110 g

HIGH Micro 20 secs

Place on micro-safe plate on

base.

Pancakes

250 g

MEDIUM

Micro

2 mins

Pierce packet and place in glass

dish on base.

Spotted dick

100 g

MEDIUM

Micro

1 min Pierce ﬁ lm lid and place on base.

Sponge pudding - large

365 g

MEDIUM

Micro

3 mins

Pierce ﬁ lm lid and place on base.

Individual

120 g

mins

CHRISTMAS PUDDING - Do not leave unattended as overheating can cause the food to ignite.

Small/slice

100 g

MEDIUM

Micro

1½ mins

Pierce ﬁ lm lid and place on base.

Medium

227 g

MEDIUM

Micro

4 mins

or HIGH Micro 1½-2 mins

Large

454

MEDIUM

Micro

5 mins

or HIGH Micro 3 mins

READY MEALS - Chilled. Transfer food from foil container to a similar sized heatproof dish.

Healthy eating options will only slightly brown on combination because of the lower fat content.

Cauliﬂ ower cheese

350 g

220 °C+

GRILL 1+

SIMMER

Micro

10 mins

Place on glass shelf in the lower

shelf position.



Points for checking

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.

F0003BH21BP_04_130820.indd 75F0003BH21BP_04_130820.indd 75 2013-8-20 9:21:522013-8-20 9:21:52

Reheating charts

Food

Weight/

Quantity

Power Level

Time to Select

(approx)

Instructions/Guidelines

Cottage/shepherds pie

450 g

HIGH Micro

230 °C+

GRILL 1+

SIMMER

Micro

7-8 mins

14-15 mins

Place on base.

Place on glass shelf on the lower

shelf position.

1.2 kg

230 °C+

GRILL 1+

SIMMER

Micro

18-20 mins

Place on glass shelf on the lower

shelf position.

Fish/veg bake

450 g

HIGH Micro

230 °C+

GRILL 1+

SIMMER

Micro

7 mins

12-14 mins

Place on base.

Place on glass shelf on the lower

shelf position.

700 g

220 °C+

GRILL 1+

SIMMER

Micro

15 mins

Place on glass shelf on the lower

shelf position.

Onion bhajis/samosas

300 g

230 °C+

GRILL 1+

WARM

Micro

9 mins

Place on glass shelf on lower

shelf position. Turn halfway.

Lasagne

450 g

HIGH Micro

230 °C+

GRILL 1+

SIMMER

Micro

5 mins

10-12 mins

Place on base.

Place on glass shelf on the lower

shelf position.

600 g

220 °C+

GRILL 2+

SIMMER

Micro

11-12 mins

Place on glass shelf on the lower

shelf position.

1.2 kg

230 °C+

GRILL 1+

SIMMER

Micro

17 mins

Place on glass shelf on the lower

shelf position.

Macaroni cheese

450 g

220 °C+

GRILL 1+

SIMMER

Micro

8 mins

Place on glass shelf on the lower

shelf position.

1.2 kg

220 °C+

GRILL 2+

SIMMER

Micro

15 mins

Place on glass shelf on the lower

shelf position.



Points for checking

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.

F0003BH21BP_04_130820.indd 76F0003BH21BP_04_130820.indd 76 2013-8-20 9:21:522013-8-20 9:21:52

Reheating charts

Food

Weight/

Quantity

Power Level

Time to Select

(approx)

Instructions/Guidelines

READY MEALS - Chilled.

Transfer food from foil container to a similar sized heatproof dish. Healthy eating options will only

slightly brown on combination because of the lower fat content.

Chilled mashed potato

450 g

MEDIUM

Micro

6-7 mins

Pierce lid and place on base. Stir

halfway.

Carrot and swede

mash

500 g

MEDIUM

Micro

6-7 mins

Pierce lid and place on base. Stir

halfway

Spring rolls x 4

270 g

230 °C+

GRILL 2+

WARM

Micro

9-10 mins

Place on glass shelf on lower

shelf position.

READY MEALS - Frozen.

Transfer food from foil container to a similar sized heatproof dish. Remove any covering/lid film lid.

Cauliﬂ ower cheese

400 g

220 °C +

SIMMER

Micro

20-25 mins

Place on glass shelf in lower

shelf position.

Cottage/ﬁ sh/

shepherds pie

450 g

HIGH Micro

230 °C+

GRILL 2+

LOW Micro

10 mins

15 mins

Place on base.

Place on glass shelf in lower

shelf position.

Lasagne/cannelloni

400 g

HIGH Micro

230 °C+

GRILL 2+

LOW Micro

10-12 mins

20-22 mins

Place on base.

Place on glass shelf in lower

shelf position.

Macaroni cheese

400 g

HIGH Micro

220 °C+

SIMMER

Micro

10-12 mins

18-20 mins

Place on base.

Place on glass shelf in lower

shelf position.

QUORN

Burgers

200 g

(4)

MEDIUM

Micro

4 mins Place in glass dish.

Escalopes

240 g

(2)

220 °C+

GRILL 1+

SIMMER

Micro

6-8 mins

Place on glass shelf in lower

shelf position.



Points for checking

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.

F0003BH21BP_04_130820.indd 77F0003BH21BP_04_130820.indd 77 2013-8-20 9:21:522013-8-20 9:21:52

Cooking charts

Food

Weight/

Quantity

Power Level

Time to Select

(approx)

Instructions/Guidelines

BREAD

Part-baked rolls

300 g

(6)

230 °C+

GRILL 1+

WARM

Micro

10 mins

Place on glass shelf in lower

shelf position.

Part-baked garlic

baguette/ciabatta

170 g

230 °C+

GRILL 1+

WARM

Micro

9-10 mins

Place on glass shelf in lower

shelf position.

Garlic doughballs x 12

165 g

230 °C+

GRILL 1+

WARM

Micro

10 mins

Place on glass shelf in lower

shelf position.

BACON AND PORK - from raw - CAUTION: Hot fat! Remove accessories with care.

Bacon rashers

300 g

(8)

HIGH Micro

GRILL 1

4 mins or

50 secs per rasher

10-12 mins

Place on micro-safe rack or plate

on base and cover with kitchen

towel to minimise splatter.

Place on enamel shelf in upper

shelf position.

Gammon steaks x 2

500 g

MEDIUM

Micro

7-8 mins

Place on a glass dish and cover

with pierced cling ﬁ lm. Place on

base of oven.

Pork joint

230 °C

Followed by

190 °C

for 30 mins then

40 mins per 500

Preheat oven. Place joint on

enamel shelf in lower shelf

position. Leave for 10 mins after

cooking and before carving.

Pork loin steaks

500 g

(5) GRILL 1 20-22 mins

Place on enamel shelf in upper

shelf position. Turn halfway.

Gammon joint

800 g

180 °C

30 mins per 500

plus 30 mins extra

Preheat oven. Place joint on

enamel shelf in lower shelf

position.

BEANS & PULSES - should be pre-soaked in cold water overnight (boiling water split yellow peas)

except lentils which do not need to be pre-soaked.

Black eyed peas

250 g

HIGH Micro

then

SIMMER

Micro

10 mins then

40 mins

Use 600 ml (1 pt) boiling water in

a large bowl. Cover.

Chick peas

250 g

HIGH Micro

then

SIMMER

Micro

10 mins then

40 mins

Use 600 ml (1 pt) boiling water in

a large bowl. Cover.

Haricot beans

250 g

HIGH Micro

then

SIMMER

Micro

10 mins then

40 mins

Use 600 ml (1 pt) boiling water in

a large bowl. Cover.

Lentils

250 g

HIGH Micro 12 mins

Use 600 ml (1 pt) boiling water in

a large bowl. Cover.



Points for checking

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.

F0003BH21BP_04_130820.indd 78F0003BH21BP_04_130820.indd 78 2013-8-20 9:21:522013-8-20 9:21:52

Cooking charts

Food

Weight/

Quantity

Power Level

Time to Select

(approx)

Instructions/Guidelines

BEANS & PULSES - should be pre-soaked in cold water overnight (boiling water split yellow peas)

except lentils which do not need to be pre-soaked.

Marrowfat peas

250 g

HIGH Micro

then

SIMMER

Micro

3 mins then

40 mins

Use 600 ml (1 pt) boiling water in

a large bowl. Cover.

Red kidney beans

250 g

HIGH Micro

then

SIMMER

Micro

15 mins then

40 mins

Use 600 ml (1 pt) boiling water in

a large bowl. Cover. Must boil for

at least 12 mins to destroy toxic

enzymes.

Split yellow peas

250 g

HIGH Micro

then

SIMMER

Micro

10 mins then

30 mins

Use 600 ml (1 pt) boiling water in

a large bowl. Cover.

BEEF - CAUTION: Hot fat! Remove dish with care. Recommended temperatures for beef are:

Rare 60 °C; medium 70 °C; well done 80 °C.

Beef burgers ( fresh)

227 g

(2) GRILL 1 15 mins

Place on enamel shelf in upper

shelf position. Turn halfway.

Beef burgers

(frozen raw)

227 g

(4) GRILL 1 14-15 mins

Place on enamel shelf in upper

shelf position. Turn halfway.

Joint

230 °C

followed by

180 °C

20 mins

per 450

/1 lb

Rare: 20 mins

Medium: 30 mins

Well done:

40-50 mins

Preheat oven.

Place on enamel shelf in lower

shelf position. Turn halfway.

Mince

HIGH then

MEDIUM

Micro

10 mins

then 15 mins per

500

Place in micro safe dish with

enough stock to cover meat.

Add seasonings. Cover and stir

halfway.

Rump/ sirloin

250 g

GRILL 1

Medium: 14 mins

Well done:

18 mins

Place on enamel shelf in upper

shelf position. Turn halfway.

BEEF - CAUTION: Hot fat! Remove dish with care.

Stewing steak

450-675 g

HIGH then

SIMMER

Micro

160 °C +

WARM

Micro

10 mins then

60 mins

1hour -

1hour 30 mins

Place in micro-safe dish. Add

enough stock to cover meat and

vegetables. Cover, place on base

and stir halfway.

Place in casserole dish with

lid. Add stock and vegetables.

Cover, place on base and stir

halfway.



Points for checking

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.

F0003BH21BP_04_130820.indd 79F0003BH21BP_04_130820.indd 79 2013-8-20 9:21:522013-8-20 9:21:52

Cooking charts

Food

Weight/

Quantity

Power Level

Time to Select

(approx)

Instructions/Guidelines

CHICKEN from raw - CAUTION: Hot fat! Remove accessory with care.

Breasts, boneless and

skinless

200 g

400 g

MEDIUM

Micro

MEDIUM

Micro

5-6 mins

11 mins

Place in glass dish. Cover. Place

on base of oven.

400 g

230 °C +

GRILL 1

20 mins

Place on enamel shelf in lower

shelf position.

Coated chicken breast

350 g

230 °C +

GRILL +

WARM

Micro

12 mins

Place on glass shelf in lower

shelf position.

Chicken legs

1.0 kg

MEDIUM

Micro

230 °C +

GRILL 1

17 mins

25 mins

Place in glass dish on base of

the oven. Cover.

Place on enamel shelf in lower

shelf position. Turn halfway.

Drumsticks/thighs

600 g

(5)

MEDIUM

Micro

GRILL 1

230 °C +

GRILL 1

12 mins

25 mins

18-20 mins

Place in glass dish on base of

oven.

Place on enamel shelf in upper

shelf position. Turn halfway.

Place on enamel shelf in upper

shelf position. Turn halfway.

Kiev (fresh)

260 g

(2)

230 °C+

GRILL 1+

SIMMER

Micro

10 mins

Place on glass shelf in lower

shelf position.

Whole/breast joints

MEDIUM

Micro

8 mins per 450

Place in glass dish on base of

oven. Cover.

190 °C +

SIMMER

Micro

12-13 mins

per 450

Place chicken breast side down

on an upturned saucer in glass

dish on base of oven. Turn

halfway.

EGGS - Poached.

1 Egg

2 Egg

4 Egg

45 ml water

90 ml water

180 ml water

HIGH Micro

then

MEDIUM

Micro

HIGH Micro

then

MEDIUM

Micro

HIGH Micro

then

MEDIUM

Micro

1 min 10 secs

40 secs

1 min 40 secs

1 min 30 secs

3 mins

- Place water in a shallow dish

and heat for 1st cooking time.

- Add egg (size 3).

- Pierce yolk and white.

- Cover.

- Cook for 2nd cooking time.

- Then leave to stand for 1 min.



Points for checking

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.

F0003BH21BP_04_130820.indd 80F0003BH21BP_04_130820.indd 80 2013-8-20 9:21:522013-8-20 9:21:52

Cooking charts

Food

Weight/

Quantity

Power Level

Time to Select

(approx)

Instructions/Guidelines

EGGS - Scrambled. Use microwave safe bowl.

1 Egg

2 Eggs

4 Eggs

HIGH Micro

30 secs

1 min

20 secs

1 min 30 secs

1 min

- Add 1 tbsp of milk for each egg

used.

- Beat eggs, milk and knob of

butter together.

- Place bowl on base.

- Cook for 1st cooking time then

stir.

- Cook for 2nd cooking time

stirring halfway then stand for

1 min.

FISH - FRESH from raw.

Lightly dusted ﬁ llets

265 g

(2)

230 °C+

GRILL 2+

WARM

Micro

10-12 mins

Place on glass shelf in lower

shelf position.

Breaded Fillets

350 g

(2)

230 °C+

GRILL 1+

WARM

Micro

15 mins

Place on glass shelf in lower

shelf position.

Cakes

270 g

(2)

230 °C+

GRILL 1+

WARM

Micro

10 mins

Place on glass shelf in lower

shelf position.

Fillets

300 g

700 g

MEDIUM

Micro

MEDIUM

Micro

5-6 mins

10 mins

Place in glass dish. Add 1 tbsp

(15 ml) water. Cover with pierced

cling ﬁ lm and place on base of

oven.

Steaks

300 g

(2)

190 °C+

SIMMER

Micro

12 mins

Place on glass shelf in lower

shelf position.

Whole x 1 225

/300

HIGH Micro 3-4 mins

Place in glass dish and pierce

skin. Add 30 ml of liquid. Cover

with pierced cling ﬁ lm and place

on base of oven.

Whole x 2

500-600 g

180 °C+

SIMMER

Micro

10-12 mins

Place on glass shelf in lower

shelf position.



Points for checking

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.

F0003BH21BP_04_130820.indd 81F0003BH21BP_04_130820.indd 81 2013-8-20 9:21:522013-8-20 9:21:52

Cooking charts

Food

Weight/

Quantity

Power Level

Time to Select

(approx)

Instructions/Guidelines

FISH - FROZEN from raw.

Breaded ﬁ llets

200 g

(2)

230 °C+

GRILL 2+

SIMMER

Micro

12 mins

Place on glass shelf in lower

shelf position. Turn halfway.

Cakes

270 g

(2)

230 °C+

GRILL 2+

WARM

Micro

14 mins

Fish ﬁ ngers

110 g

(4)

230 g

(8)

230 °C+

GRILL 2+

SIMMER

Micro

6-8 mins

8-10 mins

Place on glass shelf in lower

shelf position.

Fillets

200 g

MEDIUM

Micro

8 mins

Place in glass dish, and cover

with pierced cling ﬁ lm.

Scampi

280 g

230 °C+

GRILL 2+

SIMMER

Micro

10 mins

Place on glass shelf in lower

shelf position.

Boil in the bag

150 g

MEDIUM

Micro

6 mins

Place bag sauce side down in

glass dish. Pierce top. Shake bag

halfway through.

FRUIT - Peel, slice, chop into even sized pieces. Place in shallow heatproof dish on base of oven.

Baked apple-cored

200 g

MEDIUM

Micro

4 mins

Place in glass dish on base of

oven.

Apples - stewed

500 g

10-11 mins

Place in glass dish on base of

oven. Add 15 ml (1 tbsp) water.

Cover.

Apricots-stewed

300 g

5-6 mins

Pears - stewed

500 g

8 mins

Plums - poached

400 g

HIGH Micro 8 mins

Add 300 ml (½ pt) of water. Only

half ﬁ ll dish. Cover.

Plums - stewed

400 g

MEDIUM

Micro

7-8 mins

Add 15 ml (1 tbsp) water. Cover.

Rhubarb - stewed

500 g

6 mins

GAME- Caution: Hot fat! Remove dish with care.

Duck breast ﬁ llets

400 g

200 °C 30 mins

Preheat oven. Prick the skin and

place in enamel shelf in lower

shelf position.

Duck, whole 190 °C

30 mins

per 450

Crispy duck-reheat

500 g

230 °C 20 mins

Preheat oven and place duck on

enamel shelf in lower shelf

position.

Pheasant, whole 180 °C

20 mins per 450

plus 20 mins

Preheat oven. Place on enamel

shelf in lower shelf position.



Points for checking

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.

F0003BH21BP_04_130820.indd 82F0003BH21BP_04_130820.indd 82 2013-8-20 9:21:522013-8-20 9:21:52

Cooking charts

Food

Weight/

Quantity

Power Level

Time to Select

(approx)

Instructions/Guidelines

LAMB - from raw - CAUTION: Hot Fat! Remove accessory with care.

Joint 180 °C

Medium: 25 mins

per 450

plus

25 minutes or Well

done: 30 mins per

450

plus

30 minutes.

Preheat oven. Place joint on

enamel shelf in lower shelf

position. Turn halfway. Once

cooked allow the joint to stand

for 10 minutes - this will make

the joint easier to carve.

Loin/ leg steaks

600 g

(4) GRILL 1

Medium:

19-20 mins

Well Done:

22-25 mins

Place on enamel shelf in upper

shelf position. Turn halfway.

Chops/cutlets

400 g

(4) GRILL 1

Medium:

12-14 mins

Well Done:

16-18 mins

Casserole/stewing

Lamb

160 °C+

WARM

Micro

1hr 20 mins -

1hr 30 mins

Place in casserole, add stock

and vegetables, cover with lid

and place on base. Stir halfway.

PASTA. Use 3 litre (6 pt) large bowl

Fusilli/ macaroni/

penne

200 g

HIGH Micro

12 mins

Use 550 ml (1 pint) boiling water.

Add 15 ml oil. Cover. Stir halfway.

Linguine/tagliatelle

250 g

10-12 mins

Use 700 ml (1¼ pt) boiling water.

Add 15 ml oil. Cover. Stir halfway.

Spaghetti

250 g

8-10 mins

PIZZA - FRESH chilled - N.B. Remove all packaging. Pizzas will have a soft base if cooked by

microwave only.

Deep pan

555 g

230 °C+

GRILL 1+

LOW Micro

10-11 mins

Place directly on wire shelf in

middle shelf position.

Thin and crispy

150 g

335 g

370 g

230 °C+

GRILL 1+

LOW Micro

4-5½ mins

6 mins

7 mins

Place pizza directly on wire shelf

in middle shelf position

PIZZA - FROZEN - N.B. Remove all packaging.

Deep pan

440 g

230 °C+

GRILL 1+

LOW Micro

10-12 mins

Place directly on wire shelf in

middle shelf position.

Individual deep

320 g

(2)

230 °C+

GRILL 2+

LOW Micro

10 mins

Thin and crispy

335 g

230 °C+

GRILL 1+

LOW Micro

7-8 mins



Points for checking

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.

F0003BH21BP_04_130820.indd 83F0003BH21BP_04_130820.indd 83 2013-8-20 9:21:522013-8-20 9:21:52

Cooking charts

Food

Weight/

Quantity

Power Level

Time to Select

(approx)

Instructions/Guidelines

PORRIDGE - N.B. Use a large bowl.

1 serving

oats

150 ml

(¼ pt) milk

HIGH Micro

2 mins

Place on base and stir halfway.

2 servings

oats

275 ml

(

pt) milk

3 mins

4 servings

100

oats

550 ml

(

pt) milk

5 mins

POTATO PRODUCTS part cooked - FROZEN

Croquettes/

smiley faces

300

230 °C+

GRILL 1

10-12 mins

Place on enamel shelf in upper

shelf position. Turn halfway.

Hash browns 10-12 mins

Oven fries 10 mins

Potato wedges 230 °C 17 mins

Southern fries 230 °C 15 mins

Wafﬂ es

230 °C+

GRILL 1

10-12 mins

RICE Use 3 litre (6 pt) large bowl

Basmati

250 g

HIGH Micro

8-10 mins

Use 550 ml (1 pt) boiling water.

Cover and stir halfway.

Easy cook long grain 10 mins

Long grain white 10 mins

Steam rice 3-4 mins Place in glass dish.

SAUSAGES from raw - CAUTION: Hot Fat! Remove accessory with care.

Cocktail sausages

390 g

(30)

GRILL 1

14 mins

Place on enamel shelf in upper

shelf position. Turn halfway.

Thick

454 g

(8) 12-15 mins

Thin

340 g

(12) 12 mins

Vegetarian

300 g

(6) 12 mins

TURKEY

Breasts, boneless and

skinless

400 g

MEDIUM

Micro

8 mins Place in glass dish. Cover.

Whole

190 °C+

SIMMER

Micro

13-14 mins.

per 450

Place in a glass roasting dish on

an upturned saucer on base of

oven. Turn halfway.



Points for checking

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.

F0003BH21BP_04_130820.indd 84F0003BH21BP_04_130820.indd 84 2013-8-20 9:21:522013-8-20 9:21:52

Cooking charts

Food

Weight/

Quantity

Power Level

Time to Select

(approx)

Instructions/Guidelines

FRESH VEGETABLES - Place in shallow micro-safe dish.

Asparagus

200 g

MEDIUM

Micro

4-4½ mins

Add 45 ml (3 tbsp) water and

cover.

Baby corn

200 g

5-6 mins

Broad beans

200 g

8 mins

Runner beans

150 g

5 mins

Beetroot

450 g

10-12 mins

Broccoli

250 g

5 mins

Brussel sprouts

200 g

5-6 mins

Butternut squash

300 g

9-10 mins

Cabbage - sliced

300 g

8 mins

Carrots - sliced

200 g

6-8 mins

Cauliﬂ ower - ﬂ orets

400 g

10 mins

Courgettes

250 g

5 mins

Corn on the cob x 2 7 mins

Parsnips - parboiled

for roasting sliced

300 g

7 mins

8 mins

Peas

200 g

5 mins

Potatoes - boiled

500 g

10-12 mins

Potatoes - par-boiled

500 g

6-7 mins

Jacket potatoes -

250

each

x 1

x 2

x 4

x 6

HIGH Micro

6 mins

11 mins

23 mins

35 mins

Place on glass shelf in lower

shelf position.

x 1

x 2

x 4

x 6

230 °C+

GRILL 1+

SIMMER

Micro

15 mins

20 mins

28-30 mins

35 mins

Place on glass shelf in lower

shelf position.

Spinach

200 g

MEDIUM

Micro

4 mins

Add 45 ml (3 tbsp) water and

cover.

Sugar snap peas

200 g

6 mins

Swede - cubed

- Diced for mashing

400 g

10 mins

15 mins

Sweet potato

400 g

10 mins

Turnip

300 g

12 mins



Points for checking

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.

F0003BH21BP_04_130820.indd 85F0003BH21BP_04_130820.indd 85 2013-8-20 9:21:522013-8-20 9:21:52

Cooking charts

Food

Weight/

Quantity

Power Level

Time to Select

(approx)

Instructions/Guidelines

FROZEN VEGETABLES - Place in shallow micro-safe dish.

Battered onion rings

250 g

230 °C 20 mins

Place on enamel shelf in upper

shelf position.

Beans - broad

200 g

MEDIUM

Micro

7-8 mins

Add 30 ml (2 tbsp) water. Cover.

Beans - green

200 g

MEDIUM

Micro

8-9 mins

Broccoli - ﬂ orets

250 g

MEDIUM

Micro

7 mins

Carrots - sliced

200 g

HIGH Micro 4 mins

Cauliﬂ ower

250 g

MEDIUM

Micro

8 mins

Mixed vegetables

200 g

MEDIUM

Micro

8 mins

Peas

200 g

MEDIUM

Micro

6-7 mins

Soya beans

200 g

HIGH Micro 3-4 mins

Steam vegetables

125 g

HIGH Micro 3 mins

Place in a glass dish on base of

oven.

Sweetcorn

200 g

MEDIUM

Micro

6 mins Add 30 ml (2 tbsp) water. Cover.



Points for checking

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.

F0003BH21BP_04_130820.indd 86F0003BH21BP_04_130820.indd 86 2013-8-20 9:21:522013-8-20 9:21:52

Increasing and decreasing recipes

Increasing recipes

•

To increase a recipe from 4 to 6 servings,

increase each ingredient listed by half. To

double the quantity, simply double every

ingredient listed.

•

Do not forget that large quantities will

require a larger dish. Make sure that it is

deep enough to prevent the recipe from

boiling over during cooking.

•

Cover as directed in the recipe. Stir or

rearrange foods as recommended.

•

Increase the stand times by 5 mins per lb.

•

Always check the recipe during cooking.

•

When increasing the ingredients to

6 servings, add an extra one third of the

original cooking time, i.e. 30 mins on

MEDIUM power for 4 servings will become

40 mins on MEDIUM power for 6 servings.

•

When doubling a recipe from 4 to 8, add

on half the original cooking time, i.e.

30 mins on MEDIUM power for 4 servings

will become 45 mins on MEDIUM power

for 8 servings.

Decreasing recipes

•

To decrease a recipe from 4 servings to

2 servings, halve 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 mins on MEDIUM

power for 4 servings will become

15-20 mins on MEDIUM power for

2 servings.

Using recipes from other books

The best way to convert a family favourite dish

is to ﬁ nd a similar recipe in a cookery book to

give you a guide to the correct method and

timings to use.

Many cookbooks refer to 650 W ovens,

however since 1990 oven output powers

have been set by a new standard (IEC).

When using other cookbooks, the 1000 W

output power of your oven must be allowed

for. Use the same power level suggested

e.g. HIGH or MEDIUM and select the same

cooking time suggested, however CHECK

the progress of the food during cooking and

adjust the time if necessary.

Cooking for one

•

For one serving quarter ALL ingredients

listed.

•

Choose a dish that is proportionally

smaller than the one recommended in the

recipe.

•

Use the same cooking power recommended

in the original recipe.

•

Start by cooking for one quarter of the

recommended cooking time, although

extra time in most cases will be required.

•

Always check the food during cooking.

•

There is not a great saving for reduced

quantities of soups, casseroles, stews and

rice, as a minimum time is required to

tenderise meats and blend ﬂ avours.

•

When cooking for one it often makes

sense to cook for two and plate up both

meals. Freeze one meal for a later date.

F0003BH21BP_04_130820.indd 87F0003BH21BP_04_130820.indd 87 2013-8-20 9:21:522013-8-20 9:21:52

Soups / Starters

ingredients

SERVES 4

1 medium onion,

coarsely chopped

1 tbsp (15 ml) olive oil

2 cloves garlic, crushed

700

(1 lb 5 oz) sweet potatoes,

peeled and chopped

1 large red pepper,

deseeded and chopped

700 ml (1

pt) vegetable stock

150 (5 ﬂ oz) ml coconut milk

salt and pepper

Dish: 1 Pyrex

bowl,

3 litres (6 pt) capacity

Sweet potato soup

Place the onion, oil and garlic into a large bowl and cover. Place on base

of the oven and cook on HIGH MICROWAVE for 2 mins. Add the potato

and pepper. Cover and cook on HIGH MICROWAVE for 5 mins. Add stock,

cover and cook on MEDIUM MICROWAVE for 20 mins, or until the potatoes

are soft, stirring halfway. Allow to cool slightly. Place in liquidiser and puree

until smooth. Stir in the coconut milk and season to taste. Heat on MEDIUM

MICROWAVE for 3 mins, or until piping hot.

ingredients

SERVES 4

5 large tomatoes

30 ml (2 tbsp) olive oil

1 onion, chopped

450

(1 lb) red or orange peppers,

thinly sliced

30 ml (2 tbsp) tomato purée

Pinch of sugar

475 ml vegetable stock

60 ml (4 tbsp) soured cream

(optional)

salt and pepper

Chopped fresh dill, to garnish

Dish: large Pyrex

bowl

Tomato and red pepper soup

Skin the tomatoes by plunging them in boiling water for 30 seconds. Chop

the ﬂ esh and reserve any juice. Place half the oil in a bowl with the onion

and cover with pierced cling ﬁ lm. Cook on HIGH MICROWAVE for

2 minutes, stirring once. Add the peppers and remaining oil, mixing well.

Cover and cook on HIGH MICROWAVE for 5 minutes, stirring halfway

through cooking. Stir in the chopped tomatoes, tomato purée, seasoning,

sugar and a few tablespoons of stock. Cover and cook on HIGH

MICROWAVE for 4 minutes, stirring halfway through cooking, until the

vegetables are tender. Stir in the rest of the stock and purée in a blender

or food processor until smooth. Strain the soup to remove the skins and

season to taste. Pour into bowls, swirl in the soured cream, if desired, and

garnish with dill.

ingredients

SERVES 6

1-3 green chillies

7 cm (3”) piece of root ginger,

peeled and ﬁ nely chopped

2-3 lemongrass sticks – just the

soft middle part ﬁ nely chopped

1 small pack of fresh coriander stalks,

keep leaves for garnish

7.5 ml (1½ tsp) Chinese ﬁ ve spice

5 ml (1 tsp) ground cumin

30 ml (2 tbsp) olive oil

1 onion sliced

1 butternut squash,

around 1.1

whole weight

600 ml (1 pt) vegetable stock

400

(14 oz) tin of low fat

coconut milk

juice of 2 limes

salt and pepper

Dish: 3 litre (6 pt) Pyrex

bowl

Thai butternut squash soup

Make the spicy paste by combining the ﬁ rst seven ingredients. Use a food

processor or a pestle and mortar to do this. Add onion to the paste. Put in

a large glass mixing bowl, cover with pierced cling ﬁ lm and cook on HIGH

MICROWAVE for 5 mins. Peel and chop butternut squash scraping out all

seeds and stringy bits. Add butternut squash and hot stock to the mixing

bowl, cover with pierced cling ﬁ lm. Cook on HIGH MICROWAVE for

15-20 mins or until butternut squash is soft, stirring once during cooking

time. Add coconut milk, juice of limes, salt and pepper. Liquidise. Stir and

serve with coriander leaves.

F0003BH21BP_04_130820.indd 88F0003BH21BP_04_130820.indd 88 2013-8-20 9:21:522013-8-20 9:21:52

Stuffed mushrooms

Cook bacon rashers on a microwave rack or a dinner plate on HIGH

MICROWAVE for 1-2 mins or until crisping and brown. When cool, chop into

small pieces. In a small bowl, mix together grated cheese, bacon,

mustard and breadcrumbs. Add beaten egg, milk, parsley and seasoning

and mix until well combined. Fill mushroom cavities with mixture. Cut cheese

slices into 1 cm squares and place on top of ﬁ lling. Place one tomato slice

on top of each mushroom. Place mushrooms in a circle on a plate and cook

on the base of the oven on HIGH MICROWAVE for 4 mins or until cheese

starts to melt and mushrooms are just cooked.

ingredients

SERVES 4 - 6

2 streaky bacon rashers

(1 oz) grated cheese

3 ml (½ tsp) French mustard

(2 oz) fresh breadcrumbs

1 egg

60 ml (4 tbsp) milk

15 ml (1 tbsp) fresh parsley,

chopped

salt and pepper

275

(10 oz) ﬂ at mushrooms,

approx 2.5 cm (1”) in diameter,

stalks removed

2 thin slices of cheddar cheese

1 tomato, thinly sliced

Dish: microwave rack or

dinner plate and 1 large

dinner plate

Onion & feta tarts

Roll out the puff pastry and cut out 6 circles, each about 10 cm diameter.

Refrigerate the pastry for 30 mins. Put the onion and oil in a glass dish. Cover

and cook for 3-4 minutes on HIGH MICROWAVE. Preheat on

CONVECTION 220 °C. Add the pine nuts, cheese, olives, sun-dried tomatoes

and capers to the onions. Season. Place 6 pastry circles on the enamel shelf and

prick them with a fork. Divide the mixture between the six pastry circles. Cook

the tartlets on middle shelf position CONVECTION 220 °C for 10-15 mins or until

golden.

ingredients

SERVES 4 - 6

250

(9 oz) of puff pastry

30 ml (2 tbsp) olive oil

150

(5 oz) peeled and sliced onions

(1 oz) pine nuts

(3 oz) feta-type cheese in

small pieces

(1 oz) black olives, stoned

and chopped

(1 oz) sun-dried tomatoes

(in oil or rehydrated), roughly

chopped

(1 tbsp) capers

salt and pepper

Fresh oregano to garnish

Dish: Pyrex

dish

Oven accessory: enamel shelf

Teriyaki chicken skewers

Mix marinade in small glass bowl, heat on HIGH MICROWAVE for 30 secs

to 1 min, or until the sugar has dissolved, leave to cool. Place the chicken

in a glass bowl and coat the chicken in the marinade and leave for 4 hours

in the refrigerator. Put chicken on skewers and place on wire self in middle

shelf position. Cook on GRILL 1 + MEDIUM MICROWAVE for 10 mins or

until cooked through, turning occasionally.

ingredients

SERVES 4

60 ml (4 tbsp) light soy sauce

45 ml (3 tbsp) spring onions

30 ml (2 tbsp) soft brown sugar

15 ml (1 tbsp) rice vinegar or

sherry

10 ml (2 tsp) fresh ginger, ﬁ nely

grated

5 ml (1 tsp) garlic, ﬁ nely grated

4 chicken thighs, cubed

Dish: small Pyrex

bowl,

skewers

Oven accessory: wire shelf in

middle shelf position

Soups / Starters

F0003BH21BP_04_130820.indd 89F0003BH21BP_04_130820.indd 89 2013-8-20 9:21:522013-8-20 9:21:52

Soups / Starters

ingredients

SERVES 4

200

(7 oz) or 4-5 large ﬂ at

mushrooms

10 ml (2 tsp) olive oil

8 slices ciabatta

(1 oz) softened butter beaten

with 1 chopped clove of garlic

150

(5 oz) jar roasted red peppers,

sliced if necessary

100

(4 oz) ﬁ rm goat’s cheese

Dish: 1 Pyrex

bowl,

Oven accessory: wire shelf

in higher shelf position

Red pepper & mushroom bruschetta

Slice mushrooms, place in a bowl and drizzle with olive oil. Place on base

of oven, cover with pierced cling ﬁ lm and cook on MEDIUM MICROWAVE

for 5 mins. Leave to cool slightly. Spread one side of each slice of ciabatta

with garlic butter. Place the ciabatta slices on the wire shelf in higher shelf

position and toast on GRILL 1 for 5 mins. Layer mushrooms and pepper on

top of ciabatta slices. Cut the goat’s cheese into 8 slices and put one slice

on top of each stack. Place wire shelf in higher shelf position and cook on

GRILL 1 + SIMMER MICROWAVE for 4-5 mins.

ingredients

SERVES 4

200

(7 oz) salmon, boned,

skinned, and cut into bite-sized

pieces.

125

(4 oz) cooked peeled prawns

juice of ½ lemon

salt and pepper

125

(4 oz) ﬁ lo pastry

(2 oz) butter, melted

Dish: greased baking sheet

32 x 23 cm (12 ½ x 9 inches)

Oven accessory: wire shelf in

lower shelf position

Prawn & salmon ﬁ lo parcels

Combine salmon and prawns. Sprinkle with lemon juice and season to taste.

Preheat the oven empty on CONVECTION 190 °C. Cut the ﬁ lo pastry into

8 squares measuring 18 cm (7 inch). Brush 2 squares with the melted butter,

covering the remaining squares with a damp tea towel. Place ¼ of the

salmon & prawn mixture in the middle of one buttered ﬁ lo square. Fold

2 sides of the ﬁ lo to form a rectangle. Fold one of the open ends over the

ﬁ lling and the other one underneath. Place this parcel on the second

buttered square and draw up the edges and seal the parcel. Repeat this

process three more times. Place parcels on baking sheet, brush with melted

butter and place on wire shelf. Cook in lower shelf position on

CONVECTION 190 °C for 15 mins or until crisp and golden.

ingredients

SERVES 4

2 small French baguette,

cut into 8 slices

60 ml (4 tbsp) cranberry sauce

175

(6 oz) brie, sliced

sesame seeds

Oven accessory: wire shelf

Brie & cranberry crostini

Preheat grill on GRILL 1. Place the slices of baguette on the wire shelf in the

higher shelf position. Toast on GRILL 1 for 2-3 mins or until lightly toasted.

Turn the slices over and spread each slice with cranberry sauce. Top with

a slice of brie and sprinkle with sesame seeds. Return crostini’s on wire

shelf to the oven in the middle shelf position. Cook on GRILL 1 + SIMMER

MICROWAVE for 5-6 mins or until cheese has started to melt and sesame

seeds turn golden.

ingredients

MAKES 40 - 45

115

(4 oz) plain ﬂ our

115

(4 oz) chilled butter, diced

115

(4 oz) mature cheddar,

ﬁ nely grated

(2 oz) can anchovy ﬁ llets in oil,

drained and roughly chopped

(2 oz) pitted black olives,

roughly chopped

½ tsp cayenne pepper

salt

Oven accessory:

enamel shelf in lower shelf

position

Olive & anchovy bites

Place the ﬂ our, butter, cheese, anchovies, olives and cayenne pepper in a

food processor and pulse until mixture forms a ﬁ rm dough. Cover the dough.

Chill for 20 minutes. Preheat on CONVECTION 200 °C. Roll out the dough

thinly on a lightly ﬂ oured surface. Divide the dough in two. Cut the dough

into 5 cm wide strips, then cut across each strip in alternate directions to

make triangles. Transfer onto enamel shelf, cook in the lower shelf

position on CONVECTION 200 °C for 8 - 10 minutes until golden. Repeat

with another portion of dough. Cool on a wire rack. Sprinkle with sea salt.

F0003BH21BP_04_130820.indd 90F0003BH21BP_04_130820.indd 90 2013-8-20 9:21:522013-8-20 9:21:52

Fish

Fish cooks very well by microwave as it stays

moist and the lingering ﬁ sh smells left in

conventional ovens are avoided.

When is ﬁ sh cooked?

Fish is cooked when it ﬂ akes easily and

becomes opaque.

For ﬁ sh with a strong odour, eliminate the

smell after cooking by placing 600 ml (1 pt)

of boiling water and 1 sliced lemon in a large

bowl, cook on SIMMER power for 20 mins.

Wipe out oven with a dry cloth.

Whole ﬁ sh

If cooking 2 whole ﬁ sh together, they should

be arranged head to tail for even cooking.

Large whole ﬁ sh must have the tail and

head shielded halfway through cooking with

smooth pieces of tin foil secured with cocktail

sticks.

Arranging

Thin ﬁ llets of ﬁ sh 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 pierced cling ﬁ lm or

lid.

Liquid

Fresh ﬁ sh should always be sprinkled with

30 ml (2 tbsp) of lemon juice, white wine or

water. When cooking Frozen ﬁ sh, add liquid

as above for even cooking. Do not sprinkle

salt onto ﬁ sh before cooking as this may

make the ﬁ sh dry.

Noise

During cooking, popping sounds may be

heard. This is due to moisture trapped

between the ﬂ esh, particularly with oily ﬁ sh

such as salmon and mackerel. This can be

minimised when cooking if the skin and ﬂ esh

is pierced several times with a cocktail stick.

F0003BH21BP_04_130820.indd 91F0003BH21BP_04_130820.indd 91 2013-8-20 9:21:532013-8-20 9:21:53

Fish

ingredients

SERVES 4

500

(1 lb 1 oz) frozen mixed

seafood

250 ml (½ pt) milk

3 shallots

1 carrot

150

(5 oz) mushrooms

(1 oz) butter

3 tbsp (45 ml) ﬂ our

1 tbsp (15 ml) fruity white wine

1 tbsp (15 ml) chopped dill

salt and pepper

(1 oz) grated emmental

Dish: 1 Pyrex

bowl +

1 small shallow Pyrex

dish

(24 cm (10”) diameter)

Oven Accessory: Wire shelf

in lower shelf position

Seafood bake

Defrost the seafood for 6 mins on MEDIUM MICROWAVE, stirring several

times. Drain and keep the liquid, adding 250 ml milk to it. Chop the

shallots, the carrot and the mushrooms and cook this mixture in a bowl,

covered, with 30 g of butter for 4 mins on HIGH MICROWAVE. Add 3 tbsp of

ﬂ our, stir and cook again for 1 min on HIGH MICROWAVE then add the milk

and juice from the seafood. Cook this sauce for 5-6 mins on HIGH

MICROWAVE, stirring halfway (if the sauce isn’t thick enough, you can add

some sauce thickener mixed with white wine). Add 1 tbsp wine and the dill,

check the seasoning once you’ve added the seafood. Pour into the baking

dish. Sprinkle with grated cheese, place on wire shelf and cook 6 mins. On

the middle shelf on GRILL 1 + MEDIUM MICROWAVE then 6-8 mins on

GRILL 1.

ingredients

SERVES 4

1 onion, ﬁ nely chopped

1 garlic clove, crushed

(1 oz) butter

225

(8 oz) brown cap

mushrooms, quartered

225

(8 oz) Arborio (risotto) rice

juice and rind of 1 lemon

3 ml (½ tsp) saffron strands,

crushed

300 ml (½ pt) hot vegetable

stock

300 ml (½ pt) white wine

100

(4 oz) frozen peas

300

(11 oz) cooked pealed prawns

30 ml (2 tbsp) ﬁ nely chopped

chives

Dish: large Pyrex

bowl

Oven accessory: wire shelf in

lower shelf position

Prawn risotto

Put the onion, garlic, butter and mushrooms in a large bowl. Place on base

of the oven and cook on HIGH MICROWAVE for 5 mins. Add rice, juice and

rind of the lemon, saffron, stock and wine to the mushroom mixture. Cover

and cook on HIGH MICROWAVE for 8 mins. Stir risotto. Add peas, re-cover

and cook on HIGH MICROWAVE for 4 mins. Add the prawns and chives

and cook on MEDIUM MICROWAVE for 3-4 mins. Leave to stand for

2-3 mins and serve.

ingredients

SERVES 2

60 ml (4 tbsp) natural low fat

yoghurt

30 ml (2 tbsp) sun-dried tomato

pesto

30 ml (2 tbsp) chopped fresh

parsley or dill

2 x 175

(2 x 6 oz) cod or

haddock ﬁ llets, skinned

Dish: small shallow

Pyrex

dish

Oven accessory: wire shelf in

lower shelf position

Sun dried tomato ﬁ sh bake

In a Pyrex

dish mix the yoghurt, pesto and 1 tbsp of parsley or dill and

season well. Place ﬁ sh ﬁ llets in a Pyrex

dish and pour over the yoghurt

sauce. Place on wire shelf on middle shelf position and cook on GRILL 1 +

MEDIUM MICROWAVE for 6-8 mins. Sprinkle the remaining parsley or dill

over the dish and serve with salad and crusty bread.

F0003BH21BP_04_130820.indd 92F0003BH21BP_04_130820.indd 92 2013-8-20 9:21:532013-8-20 9:21:53

Special occasion ﬁ sh pie

Place the white ﬁ sh and 2 tbsp water in shallow dish on base of oven. Cover

with pierced cling ﬁ lm. Cook on FRESH FISH AUTO SENSOR PROGRAM

or on MEDIUM MICROWAVE for 8 mins. Skin, bone and ﬂ ake the ﬁ sh.

Place sliced potatoes in a large shallow dish with 3 tbsps water and cover.

Place on base of oven and par-boil on MEDIUM MICROWAVE for 8 mins

then allow to cool slightly. Put butter in a large bowl. Place on base of oven

and melt on HIGH MICROWAVE for 30 seconds then stir in ﬂ our to make

a roux. Mix in the milk and wine gradually, stirring continuously until well

combined and cook on HIGH MICROWAVE for 3 mins. Stir and cook for

a further 2-3 mins on HIGH MICROWAVE stirring halfway. Mix in the ﬁ sh,

mixed seafood, gherkins and herbs. Season and pour into the oval dish.

Place sliced potatoes on top of ﬁ sh sauce. Add capers then top with grated

cheese. Place on wire shelf in lower shelf position and cook on

CONVECTION 220 °C + SIMMER MICROWAVE for 25-35 mins or until

piping hot and golden.

ingredients

SERVES 4

450

(1 lb) white ﬁ sh

900

(2 lb) potatoes, sliced

(2 oz) butter

(2 oz) ﬂ our

450 ml (¾ pt) milk

300 ml (½ pt) white wine

450

(1 lb) mixed seafood

6 gherkins, diced

15 ml (1 tbsp) fresh parsley

10 ml (2 tsp) dill

salt and pepper

15 ml (1 tbsp) capers

(3 oz) cheddar cheese,

grated

Dish: shallow oval Pyrex

dish, large Pyrex

bowl

Oven accessory:

No accessory then wire shelf

in lower shelf position

Thai steamed trout

Place ﬁ sh ﬁ llets into a shallow dish, sprinkle the remaining ingredients on

the top of the ﬁ sh. Cover, place on base of the oven and cook on MEDIUM

MICROWAVE for 4-5 mins, or until the ﬁ sh is cooked through. Serve with

rice.

ingredients

SERVES 2

2 trout ﬁ llets,

approx 140

(5 oz) each

2 cloves of garlic, ﬁ nely chopped

1-2 small red chilli,

ﬁ nely chopped

1 lime, zest and juice

4 spring onions, ﬁ nely chopped

30 ml (2 tbsp) light soy sauce

Dish: shallow Pyrex

dish

Steamed mussels with garlic

Scrub mussels and pull off any beards discarding any broken or open shells.

Place oil, onion and garlic in a dish, cover with pierced cling ﬁ lm. Place on

base of oven and cook on HIGH MICROWAVE for 2 mins. Add wine and

cook on HIGH MICROWAVE for 3 mins. Add the mussels, cover dish with

pierced cling ﬁ lm and cook on MEDIUM MICROWAVE for 5-6 mins. Discard

any unopened shells. Add the parsley and stir before serving.

ingredients

SERVES 2

900

(2 lb) mussels

(weight in shells)

15 ml (1 tbsp) olive oil

1 onion ﬁ nely chopped

2 garlic cloves, crushed

150 ml (¼ pt) dry white wine

1 bunch ﬂ at-leaf parsley,

ﬁ nely chopped

Dish: large rectangular

Pyrex

dish

Fish

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Fish

ingredients

SERVES 6

For the sauce

(½ oz) butter

(½ oz) ﬂ our

275 ml (½ pt) milk

350

(12 oz) fresh haddock ﬁ llet

350

(12 oz) fresh undyed

smoked haddock

100

(4 oz) prawns

salt and pepper

1 tbsp chopped ﬂ at leaf parsley

For the topping

700

(1 lb 8 oz) potatoes, peeled,

chopped into small chunks

450

(1 lb) sweet potatoes, peeled,

chopped into small chunks

(2 oz) butter

Dish: large jug,

shallow oval Pyrex

dish

Oven accessory: wire shelf in

lower shelf position

Prawn & haddock pie

Put butter in large jug, place on base of oven and cook on HIGH

MICROWAVE for 30 secs. Stir in ﬂ our to make a roux. Add the milk

gradually, stirring continuously until well combined and cook for 2 mins on

HIGH MICROWAVE. Stir and cook for a further 2 mins on HIGH

MICROWAVE stirring halfway. Season and set aside. Place fresh and

smoked haddock in dish with 2 tbsp water, cover with pierced cling ﬁ lm and

place on base of oven. Cook ﬁ sh on FRESH FISH AUTO SENSOR

PROGRAM or on MEDIUM MICROWAVE for 10 mins. Flake the ﬁ sh into a

shallow oval dish and scatter the prawns over. Pour over the sauce, season

and sprinkle with chopped parsley. Place white and sweet potatoes in a dish

with 3 tbsp water. Place on base of oven, cover and cook on BOILED

POTATOES AUTO SENSOR PROGRAM or on MEDIUM MICROWAVE for

10 -12 mins until soft. Drain. Mash potato with 25 g (1 oz) butter. Spoon

potato mix over the top of the ﬁ sh mixture to cover. Fluff up with a fork. Place

on wire shelf in lower shelf position and cook on CONVECTION 230 °C +

GRILL 3 + LOW MICROWAVE for 15-20 mins.

ingredients

SERVES 4

4 salmon ﬁ llets,

each 100-150

(4-6 oz)

(2 oz) butter

Marinade

45 ml (3 tbsp) white wine

1 garlic clove, crushed

2.5 cm (1”) fresh root ginger,

ﬁ nely grated

Mango Salsa

2 red chillies,

seeds removed, thinly sliced

100

(4 oz) peeled,

cooked prawns

4 spring onions, thinly sliced

1 small garlic clove,

ﬁ nely chopped

1 ripe but ﬁ rm avocado,

peeled and chopped

½ ripe mango, peeled and

chopped

1 lime, juice of

Dish: shallow Pyrex

dish

Salmon with mango salsa

Mix the marinade ingredients together. Pour marinade over salmon in dish

and leave to marinate for 2-3 hours in the fridge. Mix all the salsa ingredients

together and chill in fridge. Place the salmon on the glass dish directly on

base of oven. Cook salmon on MEDIUM MICROWAVE for 7-8 mins. Serve

salmon with the salsa.

NOTE: For 2 ﬁ llets the marinade and salsa quantities should be halved and

total cooking time on MEDIUM MICROWAVE should be reduced to

4-6 mins.

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Creamy cod & leek chowder

Place potatoes in a large shallow dish with 3 tbsps water and cover. Place

on base of oven and cook on MEDIUM MICROWAVE for 7 mins. Place the

butter and leeks in a large bowl. Place on the base of oven and cook on

HIGH MICROWAVE for 2-3 mins and then add the potatoes. Stir in the ﬂ our

and gradually add the ﬁ sh stock and bay leaf. Cook on HIGH MICROWAVE

for 8-10 mins or until the potato is tender. Stir halfway. Then stir in the milk,

cod and prawns. Cook on MEDIUM MICROWAVE for 7-8 mins or until the

ﬁ sh is cooked. Remove the bay leaf and season to taste. Serve immediately.

ingredients

SERVES 4

500

(1 lb 2 oz) potatoes,

peeled, cut into 1 cm (½”) cubes

(1 oz) butter

2 large leeks, thickly sliced

15 ml (1 tbsp) plain ﬂ our

568 ml (1 pt) hot ﬁ sh stock

bay leaf

275 ml (½ pt) milk

250

(9 oz) cod ﬁ llet, cubed

10 tiger prawns, peeled

Dish: large shallow Pyrex

dish and large Pyrex

bowl

Coconut ﬁ sh curry

Sweat the chopped onion with the cubed pepper in the dish, covered, for

4-5 mins on HIGH MICROWAVE. Add the coconut milk, the peeled and

chopped tomato, the curry paste and lemon juice; Cook on HIGH

MICROWAVE for 3 mins before adding the ﬁ sh cut into cubes. Cover and

cook on HIGH MICROWAVE for 6-7 mins, stirring halfway through cooking

time. Season to taste before serving. If you use 4 frozen ﬁ sh ﬁ llets, cook

approx. 13 mins on HIGH MICROWAVE, turning halfway through cooking

time.

ingredients

SERVES 4 - 5

1 onion

1 red pepper

200 ml (7 ﬂ oz) coconut milk

1 tomato

1 tbsp curry paste

juice of ½ lemon

600

(1 lb 3 oz) coley or pollock

salt and pepper

Dish: 1 Pyrex

dish

(22 cm diameter)

Mediterranean ﬁ sh bake

Mix lemon juice, pesto and seasoning together and spoon over the ﬁ sh in a

non metallic dish. Leave to marinade in the fridge for 1-2 hours.

Cut vegetables into even sized chunks and toss with the garlic and oil.

Place in dish on the wire shelf in lower shelf position and cook on

CONVECTION 220 °C + GRILL 2 + SIMMER MICROWAVE for 30 mins.

Turn halfway. Scatter the black olives over the vegetables and place the ﬁ sh

and marinade on top of the vegetables. Cook on CONVECTION 220 °C +

GRILL 3 + LOW MICROWAVE for 15-20 mins or until cooked through.

ingredients

SERVES 4

juice of ½ lemon

100

(4 oz) fresh pesto sauce

salt and pepper

4 x 175

(6 oz) thick cut

haddock or cod ﬁ llets

700

(1½ lb) waxy new pota-

toes (such as charlotte)

2 medium red onions

1 red pepper, seeded

1 yellow pepper, seeded

1 orange pepper, seeded

2 garlic cloves, crushed

15 ml (1 tbsp) extra virgin

olive oil

100

(4 oz) black olives,

chopped (optional)

lemon wedges and crisp

green salad, to serve

Dish: large Pyrex

rectangular dish

Oven accessory: Wire shelf

in lower shelf position

Fish

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Fish

ingredients

SERVES 4

4 salmon ﬁ llets or steaks each

100-150

(4-6 oz)

30 ml (2 tbsp) white wine

Sauce

3 egg yolks

30 ml (2 tbsp) white wine vinegar

150

(5 oz) chilled, unsalted

butter, cut into cubes

pepper

Dish: shallow Pyrex

dish,

1 litre (2 pt) jug

Salmon with hollandaise sauce

Place salmon in dish with wine. Place on base of oven, cover and cook on

MEDIUM MICROWAVE for 8 mins. Leave to stand and make sauce. 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. Whisk.

Cook on HIGH MICROWAVE for 10 secs. Whisk again and cook on HIGH

MICROWAVE for 10 secs. Repeat 10 secs stages until sauce is thick and

creamy. Season and serve immediately with the salmon.

NOTE: This sauce must not boil or the eggs will curdle.

ingredients

SERVES 4

4 salmon ﬁ llets,

each 100-150

(4-6 oz)

Marinade

15 ml (1 tbsp) honey

30 ml (2 tbsp) dark soy sauce

15 ml (1 tbsp) sherry

1 garlic clove, crushed

5 ml (1 tsp) fresh root ginger,

grated

Dish: shallow Pyrex

dish

Soy & honey salmon

Mix the marinade ingredients together. Pour marinade over salmon in dish

and leave to marinate for 2-3 hours in the fridge. Cover salmon with pierced

cling ﬁ lm and place on base of oven. Cook salmon on MEDIUM

MICROWAVE for 7-8 mins.

NOTE: For 2 ﬁ llets the marinade quantities should be halved and total

cooking time on MEDIUM MICROWAVE should be reduced to 4-6 mins.

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Meat and Poultry

Defrosted joints

If the meat has previously been frozen,

ensure it is properly thawed before cooking

by microwave.

Fat

Large amounts of fat absorb microwave

energy and can cause the meat next to it to

overcook. Always choose pieces of meat that

aren’t excessively fatty.

Arranging

Thin ﬁ llets of ﬁ sh 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 pierced cling ﬁ lm or

lid.

Tips

Braised and stewed meat cooked in a

microwave has a slightly ﬁ rm 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.

Crispy Bacon

- Cover with a plain piece of

kitchen towel to minimise splatter. Cook on

HIGH power for approx. 50 secs per rasher,

or until desired crispness is achieved.

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 rack or upturned saucer to lift

them out of their juices.

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Meat and Poultry

ingredients

SERVES 4

1 large (350

) potato

5 ml (1 tsp) oil

2 cloves of garlic, crushed

1 medium onion, chopped

350

(12 oz) fresh lamb mince

400

(14 oz) can of tomatoes

30 ml (2 tbsp) tomato puree

1 large aubergine, sliced

1 bay leaf

5 ml (1 tsp) fresh thyme

5 ml (1 tsp) dried oregano

3 ml (½ tsp) cinnamon

salt and pepper

For the topping

2 eggs

150 ml (½ pt) Single cream

100 g (4 oz) cheddar cheese,

grated

25 g (1 oz) Parmesan cheese,

grated

Dish: bowl, 1.5 litre (3 pt)

Pyrex

casserole with lid,

large shallow rectangular or

oval Pyrex

dish

Oven accessory: glass shelf

in lower shelf position

Moussaka

Pierce skin of potato and cook on MEDIUM MICROWAVE for 10-12 mins,

leave to cool slightly then slice. Place oil, garlic and onion in a bowl and

cover. Place on base of oven and cook on MEDIUM MICROWAVE for

2 mins. Add lamb, tomatoes, puree, season and mix well. Cover and cook

on HIGH MICROWAVE for 10 mins. Place aubergine in a dish with 3 tbsp

water. Cover, place on base of oven and cook on MEDIUM MICROWAVE

for 4 mins. Whisk eggs, cream and cheddar together. Arrange half the

aubergine slices in the base of dish and spoon over half the lamb mixture

and potato slices, repeat process again. Spread the cheese mixture over the

top and sprinkle with Parmesan cheese. Place on glass shelf in lower shelf

position and cook on CONVECTION 190 °C + SIMMER MICROWAVE for

15-18 mins or until topping is puffed and golden.

ingredients

SERVES 4

30 ml (2 tbsps) cornﬂ our

15 ml (1 tbsp) caster sugar

15 ml (1 tbsp) white wine vinegar

15 ml (1 tbsp) orange juice

15 ml (1 tbsp) tomato puree

15 ml (1 tbsp) sherry

juice from can of pineapple below

seasoning to taste

450

pork ﬁ llet, diced

½ green pepper, chopped

225

can pineapple chunks

Dish: medium Pyrex

casserole

Sweet & sour pork

Mix all sauce ingredients together. Layer pork, pepper and pineapple in

casserole. Pour over sauce, cover and cook on MEDIUM MICROWAVE for

15 mins. Or until meat is tender, stirring occasionally.

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Layered chicken

Slice the chicken breasts into strips and place between plastic ﬁ lm and

ﬂ atten using a rolling pin. Put chicken in a shallow dish with lemon juice,

thyme, olive oil and seasoning. Allow to marinate for a couple of hours

in the fridge. Preheat on CONVECTION 200 °C with enamel shelf in the

lower shelf position. Carefully remove the enamel shelf from the oven using

oven gloves. Spread the chicken out on the enamel shelf and put back in

the oven. Cook on CONVECTION 200 °C for 10-15 mins or until cooked

through, turning halfway. Remove chicken from the shelf and allow to cool

slightly. Wash enamel shelf. Roll out pastry to a 25 x 25 cm square. Place ½

of the chicken on the centre third of the pastry. Cover with ½ of the peppers,

then all of the brie followed by the rest of the peppers and ﬁ nally the

remaining chicken. Brush the edges of the pastry with beaten egg and draw

up the two longer sides together over the ﬁ lling and press the edges ﬁ rmly

together to seal. Flute the edges. Preheat the oven empty on

CONVECTION 200 °C. Transfer the pastry onto the enamel shelf and brush

with beaten egg. Sprinkle with parmesan cheese. Cook on

CONVECTION 200 °C for 20-25 mins until the pastry is crisp and golden.

ingredients

SERVES 4

2 boneless and skinless chicken

breasts

1 tbsp lemon juice

1 tsp fresh thyme

½ tbsp olive oil

salt and pepper

400

(14 oz) ready made puff

pastry

125

(5 oz) jar of red peppers,

drained

100

(4 oz) ripe brie

1 egg, beaten to glaze

2 tbsp freshly grated parmesan

Dish: shallow dish

Oven accessory: enamel

shelf in lower shelf position

Hungarian goulash

Toss meat in the ﬂ our. Combine all ingredients except the soured cream

in casserole dish. Cover, place on the base of the oven and cook on LOW

MICROWAVE for 40 - 50 minutes or until the meat is tender. Remove from

oven immediately stir in the soured cream.

ingredients

SERVES 4

700

(1 lb 8 oz) braising steak,

cubed

(2 oz) seasoned ﬂ our

1 large onion

1 red pepper, deseeded and

chopped

400

(14 oz) canned,

chopped tomatoes

175

(5 oz) mushrooms

600 ml (1 pt) hot beef stock

45 ml (3 tbsp) tomato puree

30 ml (2 tbsp) paprika

5 ml (1 tsp) sugar

60 ml (4 tbsp) soured cream

Dish: large casserole

Pyrex

dish with lid

Meat and Poultry

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100

Meat and Poultry

ingredients

SERVES 4

Meat Sauce

1 onion, chopped

1 clove garlic, crushed

5 ml (1 tsp) oil

400

(14 oz) can chopped

tomatoes

150 ml (5 ﬂ oz) red wine

30 ml (2 tbsp) tomato puree

5 ml (1 tsp) mixed herbs

500

(1 lb 1 oz) beef mince

salt and pepper

Lasagne

1 quantity of White Pouring

White Sauce (see page 125)

100

(4 oz) grated cheese

5 ml (1 tsp) mustard

salt and pepper

250

(9 oz) fresh lasagne

(2 oz) Parmesan cheese,

grated

Dish: 1.5 litre (3 pt) Pyrex

casserole dish with lid,

large rectangular dish

Lasagne

Place onion, garlic and oil in casserole. Place on base of oven and cook on

MEDIUM MICROWAVE for 3 mins. Place all other meat sauce ingredients in

casserole. Stir well. Cover, cook on HIGH MICROWAVE for 10 mins. Then

MEDIUM MICROWAVE for 15-20 mins or until cooked. Add mustard and

grated cheese to white sauce and cover the base of the dish with a layer of

white sauce, then a layer of lasagne, then a layer of hot meat mixture.

Continue with a layer of lasagne then meat, ending with a layer of white

sauce. Sprinkle parmesan cheese over the top. Place on the base of the

oven and cook on LOW MICROWAVE + GRILL 1 for 10 mins. Then

GRILL 1 for 3-5 mins or until golden brown.

ingredients

SERVES 4

(0.5 oz) dried porcini

mushrooms

(0.5 oz) butter

225

(8 oz) mushrooms

1 large onion, peeled and ﬁ nely

chopped

150 ml (¼ pt) red wine

4 ﬁ llet steaks,

roughly 150

(5 oz)

375

(13 oz) puff pastry

1 large egg, beaten

salt and pepper

Dish: large bowl,

greased enamel shelf in

lower shelf position

Mini boeuf en croute

Soak porcini mushrooms in boiling water for 20 mins. Drain and ﬁ nely chop.

Put the butter, all the mushrooms and onions in a bowl and cover. Place on

the base of the oven and cook on HIGH MICROWAVE for 3 mins. Add wine

to the mushroom mixture and cook on HIGH MICROWAVE for 7-8 mins.

Preheat on CONVECTION 200 °C. Place the ﬁ llets on the enamel shelf in

the middle shelf position and cook on CONVECTION 200 °C for 10-15 mins.

Allow to cool. Cut the pastry into 4 pieces and roll each piece out of a 15 cm

x 15 cm square and brush with beaten egg. Place a ¼ of the mushroom

mixture into the centre of each pastry square and place a ﬁ llet on top.

Season. Bring the corners of the pastry to the centre and place on greased

enamel shelf. Brush with beaten egg. Cook on in the lower shelf position

CONVECTION 220 °C for 15-20 mins for medium and 25-30 mins for well

done.

ingredients

SERVES 4

450

(1 lb) lamb ﬁ llet,

cut into slices

(2 oz) plain ﬂ our

salt and pepper

2.5 ml (½ tsp) thyme

1 medium onion, thinly sliced

250

(9 oz) carrots, sliced

450

(1 lb) potatoes,

thinly sliced

500 ml (1 pint) stock

Dish: 3 litre (6 pt)

Pyrex

casserole with lid

Lamb hotpot

Coat the pieces of lamb in seasoned thyme ﬂ our and place in casserole

dish. Layer the onions and carrots then the potatoes on top. Pour in the

stock. Cover, place on base of oven and cook on CONVECTION 160 °C +

WARM MICROWAVE for 1 hour 30 mins.

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101

Belgian beef casserole

Coat the beef in the seasoned ﬂ our and place in casserole. Add the

remaining casserole ingredients. Cover with lid, place on base of oven and

cook on CONVECTION 160 °C + WARM MICROWAVE for 1 - 1½ hours or

until tender. Stir halfway.

ingredients

SERVES 4

675

(1½ lb) braising steak, cubed

(2 oz) seasoned ﬂ our

2 large onions, sliced thinly

1 clove garlic, crushed

575 ml (1 pint) cream stout

(½ oz) brown sugar

15 ml (1 tbsp) wine vinegar

5 ml (1 tsp) mixed herbs

Dish: 3 litre (6 pt) large

Pyrex

casserole with lid

Steak & mushroom pudding

Coat the steak in seasoned ﬂ our and add to casserole with all the ﬁ lling

ingredients. Cover, place on base of oven and cook on CONVECTION 160 °C

+ WARM MICROWAVE for 1 hour 15 mins. Mix ﬂ our, salt and suet together.

Mix to a ﬁ rm dough with cold water. Roll out ¾ of the pastry to line basin.

Remove meat with a slotted spoon and ﬁ ll basin. Mix cornﬂ our with water and

stir into the gravy. Place on base of oven and cook on HIGH MICROWAVE for

2 mins stirring once, or until gravy has thickened. Pour 60 ml (4 tbsp) of gravy

over the meat and reserve the rest for serving. Roll remaining pastry to form

a lid, moisten the edges and seal over the top of the meat. Place on base of

oven and cook on MEDIUM MICROWAVE for 8-10 mins or until pastry looks

dry.

ingredients

SERVES 4

Filling

450

(1 lb) braising steak, cubed

(1 oz) seasoned ﬂ our

150

(5 oz) mushrooms, sliced

1 onion, chopped

1 clove garlic, crushed

5 ml (1 tsp) thyme

275 ml (½ pt) hot beef stock

275 ml (½ pt) cream stout

Pudding

175

(6 oz) self-raising ﬂ our

pinch salt

(3 oz) suet

cold water to mix

15 ml (1 tbsp) cornﬂ our

Dish: 1.5 litre (3 pt) Pyrex

casserole with lid +

1.2 litre (2 pt) pudding basin

Shepherd’s pie

Place potatoes in a dish with 3 tbsp water. Cover with pierced cling ﬁ lm, place

on base of oven and cook on MEDIUM MICROWAVE for 13-15 mins until

soft. Drain and mash well with the milk. Place onion, carrots and butter into

dish. Place on base of oven and cook on MEDIUM MICROWAVE for 5 mins

or until soft. Add minced meat to vegetables. Then add stock, worcestershire

sauce, gravy thickening and tomato puree and season to taste. Cook on

HIGH MICROWAVE for 15 mins then spread potato on top of the meat, using

a fork to make a pattern on top. Sprinkle with cheese. Place dish on glass

shelf in lower shelf position and cook on CONVECTION 190 °C + WARM

MICROWAVE for approximately 20 mins or until top is crisp and golden.

ingredients

SERVES 4

(2.2 lb) potatoes,

peeled and cubed

30 ml (2 tbsp) milk

1 medium onion, chopped

2 carrots, chopped

(1 oz) butter

350

(12 oz) lamb, minced

275 ml (½ pt) hot lamb stock

15 ml ( 1 tbsp) worcestershire

Sauce

15 ml (1 tbsp) gravy thickening

15 ml (1 tbsp) tomato puree

salt and pepper

(1 oz) cheese

Dish: shallow dish,

Pyrex

large rectangular dish

Oven accessory:

no accessory then glass

shelf in lower shelf position

Meat and Poultry

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102

Meat and Poultry

ingredients

SERVES 4

3 cardamom pods

½ cinnamon stick

3 ml (¼ tsp) cumin seeds

5 ml (1 tsp) garam masala

5 ml (1 tsp) chilli ﬂ akes

2.5 cm (1”) fresh root ginger, grated

1 garlic clove, crushed

(1 oz) ground almonds

45 ml (3 tbsp) natural yoghurt

600

(1 lb 5 oz) skinless chicken

breast, cut into chunks

15 ml (1 tbsp) olive oil

2 onions, ﬁ nely chopped

150 ml (½ pt) single cream

30 ml (2 tbsp) coriander, chopped

Dish: 3 litre (6 pt) large

Pyrex

casserole with lid

Chicken pasanda

Place the cardamom, cinnamon, cumin, garam masala, chilli, ginger, garlic,

almonds and yoghurt into a non metallic bowl. Add chicken and stir well.

Leave to marinate in the fridge for 2-3 hours. Place oil and onions in

casserole. Place on base of oven and cook on HIGH MICROWAVE for

2 mins. Stir chicken into onions. Place casserole on base of oven, cover and

cook on MEDIUM MICROWAVE for 15 mins. Stir. Cook for a further

10-15 mins on SIMMER MICROWAVE. Stir in cream and coriander and

cook on MEDIUM MICROWAVE for 3 mins or until hot.

ingredients

SERVES 4

1 onion, chopped

1 clove garlic, crushed

5 ml (1 tsp) oil

400

(14 oz) can

chopped tomatoes

150 ml (5 ﬂ oz) red wine

30 ml (2 tbsp) tomato puree

5 ml (1 tsp) mixed herbs

500

(1 lb 1 oz) beef mince

salt and pepper

Dish: 1.5 litre (3 pt)

Pyrex

casserole dish with lid

Savoury mince

Place onion, garlic and oil in casserole. Place on base of oven and cook on

MEDIUM MICROWAVE for 3 mins. Place all other ingredients in casserole.

Stir well. Cover, cook on HIGH MICROWAVE for 10 mins. Then MEDIUM

MICROWAVE for 15-20 mins or until cooked.

Variation: Chilli Con Carne add 400 g (14 oz) can red kidney beans drained,

5-10 ml (1-2 tsp) chilli powder and 1 diced green pepper with the onion,

garlic and oil.

ingredients

SERVES 4

(2 oz) creamed coconut

275 ml (

pt) boiling water

500

(1 lb 2 oz) lamb ﬁ llet,

cut into strips about

4 cm (

inch) long

2 garlic cloves, crushed

2.5 cm (1 inch) fresh root

ginger, ﬁ nely grated

30 ml (2 tbsp) thai green curry

paste

1 lime, grated rind and juice

30 ml (2 tbsp) fresh coriander)

Dish: 3 litre (6 pt)

Pyrex

casserole with lid

Thai lamb curry

Mix the coconut with the boiling water. Mix all the remaining ingredients

except the coriander with the lamb and leave to marinade in the fridge for

30 mins. Combine the coconut and the lamb mixture and stir well. Cover,

place on base of oven and cook on CONVECTION 160 °C + WARM

MICROWAVE for 55-60 mins stirring halfway. Garnish with fresh coriander.

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103

Cheesy chicken breasts

Mix the breadcrumbs with the cheese and season well. Dip each chicken

breast in the garlic mayonnaise and then the crumbs until coated. Place on

the glass shelf and cook on CONVECTION 230 °C + GRILL 3 + SIMMER

MICROWAVE for 20-25 mins. Slice the chicken and serve.

ingredients

SERVES 4

100

(4 oz) ciabatta breadcrumbs

(3 oz) gruyere cheese, grated

salt and pepper

4 x 150

chicken breast ﬁ llets,

boneless and skinless

(2 oz) garlic mayonnaise

Dish: Pyrex

dish

Oven accessory: glass shelf

in lower shelf position

Marinated chicken breasts

Mix the selected marinade ingredients together. Pour marinade over chicken

directly in dish and leave to marinate for 2-3 hours in the fridge. Place the

chicken in an oven proof dish. Pour over half the marinade and cover. Place

on base of oven. Cook chicken on LOW MICROWAVE for 7 mins. Pour

the remaining marinade over the chicken and continue cooking on LOW

MICROWAVE for 9-10 mins.

ingredients

SERVES 4

4 x chicken breasts 600

(1 lb 5 oz), boneless and

skinless

Suggested Marinades:

Ginger and Soy

10 ml (2 tsp) sesame oil

30 ml (2 tbsp) light soy sauce

15 ml (1 tbsp) white wine

1 garlic clove, crushed

5 ml (1 tsp) fresh root ginger,

grated

Lemon and Honey:

2 lemons, juice and zest

30 ml (2 tbsp) honey

1 garlic clove, crushed

Lemon and Thyme:

1 lemon, juice and zest

45 ml (3 tbsp) white wine

thyme, 4-5 sprigs

Sesame and Honey:

30 ml (2 tbsp) honey

15 ml (1 tbsp) dark soy sauce

(1 oz) toasted sesame seeds

Dish: shallow Pyrex

dish

Toad in the hole

Sift ﬂ our and salt in a bowl. Add eggs and half the liquid. Beat until smooth

and gradually stir in remaining liquid. Put oil and sausages in tin and place on

enamel shelf in lower shelf position. Preheat oven on CONVECTION 220 °C.

Cook on CONVECTION 220 °C for 15 mins. Pour in the batter and cook on

CONVECTION 220 °C for a further 20 mins or until the batter is well risen and

golden brown.

ingredients

SERVES 4

150

(5 oz) plain ﬂ our

3 ml (½ tsp) salt

2 eggs

150 ml (¼ pt) milk

150 ml (¼ pt) water

15-30 ml (1-2 tbsp) oil

450 g (1 lb) sausages

Dish: 27 x 22 cm

(10 ½” x 8 ½”) oblong tin

Oven accessory:

enamel shelf in lower shelf

position

Meat and Poultry

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Meat and Poultry

ingredients

SERVES 6

10 ml (¾ tbsp) ground ginger

3 ml (½ tsp) coarsely ground

black pepper

8 ml (1½ tsp) ground cinnamon

10 ml (¾ tbsp) turmeric

15 ml (1 tbsp) paprika

3 ml (½ tsp) chilli powder/ﬂ akes

800

(1 lb 12 oz) cubed

boneless lamb

30 ml (2 tbsp) oil

300

(11 oz) onions, chopped

2 crushed garlic cloves

3 ml (½ tsp) salt

150

(5 oz) sliced carrots

150

(5 oz) ready to eat dried

apricots, chopped

(1½ oz) sultanas or seedless

raisins

(2½ oz) toasted ﬂ aked

almonds

10 ml (¾ tbsp) honey

150 ml (¼ pint) tomato juice

400

(14 oz) can chopped

tomatoes

300 ml (½ pint) vegetable stock

Dish: 3 litre (6 pt) large

Pyrex

casserole with lid

Spicy lamb tagine

Put spices into bowl and mix well. Add lamb and evenly coat with spices.

Place oil, onions and garlic in casserole. Place on base of oven and cook on

MEDIUM MICROWAVE for 5 mins. Add lamb mixture and mix thoroughly.

Stir in remaining ingredients and cover. Cook on CONVECTION 160 °C +

WARM MICROWAVE for 1-1½ hours or until tender, stir halfway.

ingredients

SERVES 4

(2 lb 2 oz) pork spare ribs

150 ml (¼ pt) water

For the glaze

150

(5 oz) orange marmalade

preferably shred less or ﬁ ne shred

(1 oz) dark muscovado sugar

100 ml (4 ﬂ oz) fresh orange juice

5 cm (2 inch) piece fresh root

ginger, peeled and coarsely

grated

75 ml (5 tbsp) tomato ketchup

30 ml (2 tbsp) white wine vinegar

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

rectangular dish, large bowl

Oven accessory: wire shelf in

lower shelf position

Sticky ribs

Place the ribs in a single layer in dish with the water. Cover with pierced

cling ﬁ lm and place on base of oven and cook on MEDIUM MICROWAVE

for 10 mins. Drain. Meanwhile, mix together all the ingredients for the glaze

in a large bowl. Place on base of oven and cook on HIGH MICROWAVE for

5 mins. Pour glaze over ribs and place dish on wire shelf in lower shelf

position. Cook on CONVECTION 230 °C + GRILL 3 + LOW MICROWAVE

for 15 mins. Turn halfway and baste.

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Creamy chicken gratin

Slice the leeks and place in a large bowl with the butter. Place on base of

oven and cook on MEDIUM MICROWAVE for 10 mins or until softened.

Add the ﬂ our and mix well. Stir in the milk and heat on HIGH MICROWAVE

for 4-5 mins or until thickened stirring halfway. Add the chicken, ham and

cheese then season and mix well. Pour into the dish. Place on glass shelf in

lower shelf position and cook on CONVECTION 230 °C + GRILL 3 + LOW

MICROWAVE for 15-20 mins or until piping hot and golden.

ingredients

SERVES 4

350

(12 oz) leeks, trimmed

(1 oz) butter

(1 oz) plain ﬂ our

300 ml (½ pt) milk

225

(8 oz) cooked chicken,

chopped

100

(4 oz) ham, chopped

150

(5 oz) gruyere cheese, grated

salt and pepper

Dish: large bowl, rectangular

dish

Oven accessory: glass shelf

in lower shelf position

Coq au vin

Place bacon, herbs and garlic in casserole. Place on base of oven and cook

on HIGH MICROWAVE for 2 mins. Place remaining ingredients in casserole

dish and cover. Place on base of oven and cook on CONVECTION 160 °C

+ WARM MICROWAVE for 1 hour 30 mins or until cooked through. Skim off

any excess fat. Thicken using a little cornﬂ our mixed with water. Serve

sprinkled with chopped parsley.

ingredients

SERVES 4

100

(4 oz) streaky bacon,

chopped

5 ml (1 tsp) mixed herbs

1 clove garlic, crushed

4 chicken portions approx. 1.2

(2 ½ lb) in weight, skin removed

salt and pepper

100

(4 oz) button mushrooms

300

(10 oz) whole shallots,

peeled

30 ml (2 tbsp) brandy

275 ml (½ pt) red wine

150 ml (¼ pt) chicken stock

cornﬂ our to thicken

parsley, chopped

Dish: 3 litre (6 pt) large

Pyrex

casserole with lid

Chicken satay

For the serving sauce: Crumble 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 300 ml (½ pt) water. Place on base

of the oven and cook on HIGH power for 5-6 mins or until the sauce boils

and thickens, stirring frequently. Turn into a serving bowl. Cut the chicken

into small chunks and place in a bowl. Put the remaining creamed coconut,

lemon juice and soy sauce into a blender or food processor. Add the

remaining ingredients and blend until smooth. Pour over the chicken. Cover

and marinate in the fridge for 2-3 hours or overnight. Thread the chicken

onto wooden skewers. Place on wire shelf, cover with any remaining

marinade and cook on GRILL 1 + SIMMER MICROWAVE in middle shelf

position for 20 mins with glass shelf in lower shelf position, turning

occasionally. Serve hot with the sauce for dipping.

ingredients

SERVES 4

100

(4 oz) creamed coconut

90 ml (6 tbsp) crunchy peanut

butter

45 ml (3 tbsp) lemon juice

30 ml (2 tbsp) soy sauce

large pinch of chilli powder

4 chicken breast ﬁ llets, skinned

approx 600

(1 lb 5 oz)

30 ml (2 tbsp) vegetable oil

2 garlic cloves, crushed

5 ml (1 tsp) ground turmeric

5 ml (1 tsp) ﬁ ve-spice powder

5 ml (1 tsp) coriander seeds

5 ml (1 tsp) cumin seeds

Dish: large jug, 4-8 wooden

skewers + large shallow

Pyrex

dish

Oven accessory: wire shelf in

middle shelf position + glass

shelf lower shelf position

Meat and Poultry

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Meat and Poultry

ingredients

SERVES 4

900

(2 lb) unsmoked gammon

joint, cold water to cover

300 ml (½ pt) white wine (optional)

1 onion, peeled

4 whole cloves

10 peppercorns

45 ml (3 tbsp) honey

30 ml (2 tbsp) orange juice

(½ oz) demerara sugar

15 ml (1 tbsp) dijon mustard

12 whole cloves

Dish: 3 litre (6 pt) large

Pyrex

casserole with lid

Oven accessory: enamel

shelf in lower shelf position

Glazed gammon

Place gammon in a large casserole dish. Add onion stuck with cloves and

peppercorns and cover with water. Place on base of oven and cook on

HIGH MICROWAVE for 15 mins then MEDIUM MICROWAVE for

15-20 mins. Per 450 g (1 lb), or until cooked. Drain. Mix together the honey,

juice, sugar and mustard. Cook on HIGH MICROWAVE for 1 min. Leave to

cool. Remove the gammon rind. Score the fat in a lattice pattern and stud

with cloves. Brush over half of the glaze. Preheat oven on CONVECTION

180 °C + GRILL 1. Place gammon on enamel shelf in lower shelf position

and cook on CONVECTION 180 °C + GRILL 1 for 10-15 mins until golden

spreading over the remaining glaze halfway through cooking time.

ingredients

SERVES 4

500

(1 lb 2 oz) new potatoes,

halved

45 ml (3 tbsp) pesto

15 ml (1 tbsp) oil

1 onion, ﬁ nely chopped

4 x 125

(4 oz) boneless skinned

chicken breasts, cut into strips

400

(14 oz) can chopped

tomatoes

2 tbsp tomato puree

4 -5 drops Tabasco sauce

175

(6 oz) fresh white

breadcrumbs

1 garlic clove, ﬁ nely chopped

(2 oz) Parmesan cheese,

grated

Dish: shallow oval Pyrex

dish

Oven accessory: glass shelf

in lower shelf position

Pesto chicken crumble

Place potatoes in a dish with 45 ml (3 tbsp) water. Cover, place on base

of the oven and cook on HIGH MICROWAVE for 7-8 mins. Drain. Stir the

pesto into the potatoes and put aside to keep warm. Place oil and onion in

a bowl and cook on HIGH MICROWAVE for 2-3 mins to soften the onion.

Add chicken, cover and cook on MEDIUM MICROWAVE for 4 mins. Add the

tomatoes, tomato puree and the Tabasco to the chicken. Cover and cook on

MEDIUM MICROWAVE for 3 mins. Stir and cook for a further 5-6 mins on

MEDIUM MICROWAVE. Add potatoes. Mix the breadcrumbs with the garlic

and Parmesan cheese and sprinkle over the chicken. Place dish on glass

shelf in lower shelf position and cook on CONVECTION: 200 °C +

GRILL 2 + LOW MICROWAVE for 10–11 mins until heated through and

golden brown in colour.

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Chicken casserole

Coat chicken with ﬂ our and place in fridge. Place oil, butter, garlic, shallots

and mushrooms into casserole. Place on base of the oven and cook on

HIGH MICROWAVE for 3 mins. Stir in Dijon mustard and add chicken. Then

stir in stock and wine. Add potatoes and carrots. Cover casserole, place

on glass shelf in lower shelf position and cook on CONVECTION 160 °C +

WARM MICROWAVE for 50 mins stirring halfway. Stir in asparagus, broad

beans and cream and cook on CONVECTION 160 °C + WARM

MICROWAVE for a further 10-15 mins. Stir in herbs and serve with crusty

bread.

ingredients

SERVES 4

4 x 225

(8 oz) boneless skinless

chicken breasts cut into small

chunks

(2 oz) plain ﬂ our

15 ml (1 tbsp) oil

(½ oz) butter

1 garlic clove, crushed

4 shallots, chopped

150

(5 oz) mushrooms, sliced

15 ml (1 tbsp) Dijon mustard

200 ml (7 ﬂ oz) hot chicken or

vegetable stock

200 ml (7 ﬂ oz) dry white wine

225

(8 oz) baby new potatoes,

halved

225

(8 oz) baby carrots

100

(4 oz) asparagus tips

100

(4 oz) shelled, fresh or

frozen broad beans

45 ml (3 tbsp) double cream

30 ml (2 tbsp) mixed fresh

parsley and tarragon, chopped

Crusty bread, to serve

Dish: 3 litre (6 pt) large

Pyrex

casserole with lid

Oven accessory: glass shelf

in lower shelf position

Stuffed aubergines

Place the whole aubergines on the glass shelf in the lower shelf position and

cook on CONVECTION 220 °C for 20 mins or until soft. Remove from oven and

cool. Cut the aubergines in half horizontally, leaving the stalks attached. Scoop

out the ﬂ esh and chop ﬁ nely. Place garlic and onion in dish. Place on base of

the oven and cook on HIGH MICROWAVE for 2 mins. Add beef, tomatoes,

aubergine ﬂ esh, olives, oregano, and tomato puree. Cover and cook on HIGH

MICROWAVE for 10 mins. Use the bread to make breadcrumbs. Mix 40 g

(1 oz) of the parmesan with the breadcrumbs and add to beef mixture. Fill the

aubergine skins with the ﬁ lling. Place aubergines on glass shelf and sprinkle with

the remaining parmesan. Place glass shelf in lower shelf position and cook on

CONVECTION 220 °C + GRILL 1 + WARM MICROWAVE for 15 mins.

ingredients

SERVES 4

2 large aubergines

1 garlic clove, crushed

1 medium onion, chopped

200

(7 oz) minced beef

400

(14 oz) tin chopped

tomatoes

(1 oz) pitted black olives,

chopped

10 ml (2 tsp) dried oregano

30 ml (2 tbsp) tomato puree

(3 oz) sliced crusty bread

(2 oz) parmesan freshly

grated

Dish: 1.5 litre (3 pt)

Pyrex

casserole dish with lid

Oven accessory: glass shelf

in lower position

Meat and Poultry

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Meat and Poultry

ingredients

SERVES 4

30 ml (2 tbsp) oil

1 medium onion, chopped

1 green pepper, deseeded and

chopped

225

(8 oz) carrots, sliced

450

(1 lb) lean pork, cubed

30 ml (2 tbsp) seasoned ﬂ our

1 bay leaf

5 ml (1 tsp) dried sage

salt and pepper

300 ml (½ pt) dry cider

Dumplings

175

(6 oz) self raising ﬂ our

(3 oz) suet

pinch of salt

5 ml (1 tsp) mustard powder

15 ml (1 tbsp) fresh parsley,

chopped

150 ml (

pt) cold water

Dish: 3 litre (6 pt) large

Pyrex

casserole with lid

Oven accessory: glass shelf in

lower shelf position

Pork with herby dumplings

Place oil, onion, green pepper and carrots in casserole. Cover and place on

base of oven and cook on HIGH MICROWAVE for 5 mins. Toss pork in

seasoned ﬂ our and add to onion mixture. Stir in all other ingredients. Place

glass shelf in lower shelf position, cover and cook on CONVECTION 160 °C +

WARM MICROWAVE for 1 hour or until pork is tender. Whilst cooking make

the dumplings by combining the ﬂ our, suet, salt, mustard and parsley. Add

the water to make a stiff dough. Shape dough into 8 round dumplings. When

pork is cooked, uncover and place dumplings around the edge of dish. Cook

uncovered on CONVECTION 160 °C + WARM MICROWAVE for 15 mins or

until dumplings are cooked through.

ingredients

SERVES 4

225

(8 oz) carrots, sliced

3 celery sticks, sliced

5 ml (1 tsp) vegetable oil

4 boneless pork chops

15 ml (1 tbsp) English mustard

1 onion, ﬁ nely chopped

(1 oz) butter

(½ oz) ﬂ our

300 ml (½ pt) milk

salt and pepper

450

(1 lb) potatoes, peeled

and ﬁ nely sliced

Dish: 20 x 25 cm (8” x 10”)

Pyrex

rectangular dish

Oven accessory: glass shelf

in lower shelf position

Pork & potato bake

Mix the carrots, celery and oil together in the dish. Cover, place on the

base of the oven and cook on HIGH MICROWAVE for 4-5 mins. Arrange

the chops in a single layer on top of the vegetables, spread mustard over

evenly. Make onion sauce by cooking the onion with half the butter on

HIGH MICROWAVE for 2-3 mins. Add the ﬂ our and stir well. Gradually add

the milk and cook on HIGH MICROWAVE for 1½ mins. Stir and cook for a

further 1-2 mins or until thick and cooked. Season to taste. Pour sauce over

chops. Arrange potato slices on top, cover and cook on HIGH MICROWAVE

for 5 mins. Uncover, dot with remaining butter. Place on glass shelf in lower

shelf position and cook on CONVECTION 170 C + LOW MICROWAVE for

25-30 mins or until potatoes are golden.

ingredients

SERVES 4

250

(9 oz) brown lentils

1 large onion, chopped

4 slices smoked bacon, diced

thyme, pinch

1 stock cube

4 smoked sausages

salt

Freshly ground black pepper

Dish: 2 litre Pyrex

casserole

Pork with lentils

Whiten the lentils: cover in cold water, bring to the boil on HIGH MICROWAVE

for 7-8 mins, drain and allow to cool. Place in the dish with the chopped onion,

the diced smoked bacon, a pinch of thyme and the stock cube. Cover with water.

Place dish on base of oven. Cook on HIGH MICROWAVE, covered, for 12 mins

then 40-50 mins on SIMMER MICROWAVE. 20 mins before the end of the

cooking add the smoked sausages. Adjust seasoning before serving.

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Greek lamb stew

Place the lamb and onion in casserole dish and cover. Place on base of the

oven and cook on MEDIUM MICROWAVE for 10 mins. Split the chili along

its length leaving the top intact, (remove seeds) - this adds ﬂ avour to the

stew without too much heat. Stir the chilli, garlic, rosemary, wine and

tomatoes into the lamb, with the lid on. Cook on LOW MICROWAVE for

40 mins stirring halfway. Stir in the black olives and linguine and continue

to cook on LOW MICROWAVE for a further 15 mins or until the linguine is

cooked. Remove the chilli and rosemary, and discard. Stir in feta cheese

and mint before serving.

ingredients

SERVES 4

700

(1 lb 5 oz) lamb ﬁ llet,

cut into chunks

2 onions, chopped

1 red chilli

2 cloves garlic, crushed

1 sprig rosemary

275 ml (½ pt) white wine

400

(14 oz) can chopped

tomatoes

45 ml (3 tbsp) sliced black olives

100

(4 oz) linguine, broken into

small pieces

150

(5 oz) feta cheese cubed

(½ oz) fresh mint chopped

Dish: 3 litre Pyrex

casserole

dish with lid

Normandy style chicken

Cut the chicken ﬁ llets into pieces. Sweat the chopped shallots in butter,

covered, for 2 mins on HIGH MICROWAVE. Add the chicken pieces, the

white wine or cider, salt, pepper and the apples, peeled, cored and cubed.

Cover and cook on HIGH MICROWAVE for 12-14 mins, stirring halfway

through cooking time. Drain the chicken pieces and keep them to one side,

covered in aluminium foil. Add the cream and the sauce thickener with

Calvados in the dish and cook, uncovered, a further 3-4 mins on HIGH

MICROWAVE. Season to taste and put the chicken pieces back into the

sauce.

ingredients

SERVES 4

800

(1 lb 7 oz) chicken ﬁ llets

2 shallots

(1 oz) butter

1 glass of white wine or cider

salt and pepper

4 large apples

4 tbsp double cream

sauce thickener

2 tbsp Calvados

Dish: 1 Pyrex

dish

(25 cm (10”) diameter)

Meat and Poultry

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110

Vegetables and Vegetarian



Root vegetables. i.e. carrots, swede,

should be cut into slices, strips or

cubes.



Do not mix fresh and frozen vegetables

as the cooking times may be different.



Cabbage should be shredded and

cooked by power and time.



Fresh vegetables require 45 ml (3 tbsp)

water.



If cooking potatoes with other

vegetables, only cook with other ROOT

vegetables.



Never add salt to vegetables before

microwaving. Remember the ﬂ avour of

microwaved vegetables is much better

than boiled.



Always cook vegetables in a dish that

is a suitable size. Use ﬂ at dishes not

basins. Always cover with microwave

cling ﬁ lm or a lid.



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.



Whole cauliﬂ ower should be cooked

upside down on MEDIUM power for

10 mins. 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

- 250

(7-9 oz).

Before Cooking

Wash potatoes and prick skins several times.

Spread around edge of oven base.

After Cooking

Remove from oven and wrap in aluminium

foil to retain the heat. Leave to stand for

5 mins.

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Gratin dauphinois

Rub halves of garlic around inside of dish and discard. Place potatoes in

dish with 45 ml (3 tbsp) water. Cover, place on base of the oven and

par-boil on HIGH MICROWAVE for 5 mins. Drain. Slice thinly. Layer the

potato slices in the dish, seasoning with salt, pepper and nutmeg between

each layer. Pour the cream evenly over the top of the potatoes and dot with

butter. Place dish on glass shelf in lower shelf position and cook on

CONVECTION 190 °C + SIMMER MICROWAVE for 25 mins or until

potatoes are cooked.

ingredients

SERVES 4-6

1 clove of garlic, halved

700

(1½ lb) potatoes, halved

salt and pepper

pinch nutmeg

150 ml (¼ pt) double cream

(1 oz) butter

Dish: 20 cm (8”) shallow

Pyrex

dish

Oven accessory: glass shelf

in lower shelf position

Spicy potatoes

Place potatoes in dish with 45 ml (3 tbsp) water. Cover, place on base of

the oven and cook on BOILED POTATOES AUTO SENSOR PROGRAM or

HIGH MICROWAVE for 8 mins or until cooked. Drain. Mix the remaining

ingredients together. Add the potatoes, mix well and cook on MEDIUM

MICROWAVE for 2-3 mins.

ingredients

SERVES 4

350

(12 oz) potatoes, cubed

45 ml (3 tbsp) natural yoghurt

10 ml (2 tsp) mango chutney

3 ml (½ tsp) cumin, tumeric,

coriander and garam masala

10 ml (2 tsp) fresh coriander

pinch chilli powder

(½ oz) sultanas

salt and pepper

Dish: 1 litre (2 pt) Pyrex

dish

Cauliﬂ ower cheese

Place cauliﬂ ower ﬂ orets in a shallow dish. Add 45 ml (3 tbsp) water, cover and

place on base of the oven. Cook on MEDIUM MICROWAVE for 10 mins. Drain.

Melt butter in a jug on HIGH MICROWAVE for 20-30 secs. Stir in ﬂ our and

mustard. Cook for a further 15 secs. Add milk gradually. Stir well and season.

Cook on HIGH MICROWAVE for 3-4 mins. Or until sauce is thick and bubbling.

Stir halfway. Stir in 90 g (3 oz) grated cheese. Pour the sauce over the

cauliﬂ ower. Top with remaining cheese and breadcrumbs. Place dish on glass

shelf in lower shelf position and cook on CONVECTION 220 °C + GRILL 2 +

WARM MICROWAVE for 10-15 mins. or until golden brown.

ingredients

SERVES 4

1 cauliﬂ ower, ﬂ orets

(1 oz) butter

(1 oz) ﬂ our

3 ml (½ tsp) French mustard

300 ml (½ pt) milk

seasoning to taste

Topping:

100

(4 oz) grated cheese

(1 oz) breadcrumbs

Dish: shallow Pyrex

dish,

jug

Oven accessory: glass shelf

in lower shelf position

Vegetables and Vegetarian

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112

Vegetables and Vegetarian

ingredients

SERVES 4

1 aubergine, sliced

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

400

(14 oz) can of tomatoes

salt and pepper to taste

Dish: 20 cm (8”)

Pyrex

casserole

Ratatouille

Combine all ingredients in a casserole. Cover, place on base of the oven

and cook on HIGH MICROWAVE for 12-14 mins or until vegetables are soft.

Stir halfway through cooking time.

ingredients

SERVES 4

3 red and 3 yellow peppers

15 ml (1 tbsp) oil

2 cloves garlic, crushed

1 bunch spring onions sliced thinly

100

(4 oz) long grain rice

300 ml (½ pt) hot vegetable stock

(2 oz) pine nuts

100

(4 oz) cherry tomatoes,

halved

100

(4 oz) mozzarella, diced

100

(4 oz) gorgonzola or any

blue cheese, diced handful each

of parsley and basil, chopped

Dish: 1.5 litre (3 pt) ovenproof

Pyrex

dish

Oven accessory: glass shelf

in lower shelf position

Stuffed peppers

Slice the tops off the peppers and put to one side. Remove the seeds and

rinse out. Place oil, garlic and onions into a large ovenproof dish and stir.

Place on base of the oven and cook on HIGH MICROWAVE for 2 mins. Add

rice and hot stock. Cover and cook on HIGH MICROWAVE for 8-9 mins.

Allow to cool slightly and then stir in pine nuts, cherry tomatoes, mozzarella,

Gorgonzola, parsley and basil. Season well. Fill peppers with cheesy mixture

and place in ovenproof dish. Place dish on glass shelf in lower shelf position

and cook on CONVECTION 200 °C + GRILL 2 + SIMMER for 10 mins Place

tops back on peppers and cook on CONVECTION 200° C + GRILL 1 +

SIMMER MICROWAVE for a further 5 mins.

ingredients

SERVES 4

15 ml (1 tbsp) oil

1 onion, ﬁ nely chopped

1 green pepper, chopped

1 chilli, chopped

2 carrots, diced

5 ml (1 tsp) chilli powder

3 ml (½ tsp) cumin

175

(6 oz) bulgar wheat

400

(14 oz) can chopped

tomatoes

30 ml (2 tbsp) tomato puree

450 ml (¾ pt) water

400

(14 oz) can red kidney

beans, drained

Dish: 3 litre (6 pt) large

Pyrex

casserole with lid

Vegetarian chilli

Place oil, onion, pepper, chilli and carrots in a large casserole. Cover, place

on base of the oven and cook on HIGH MICROWAVE for 4-5 mins or until

softened. Add chilli and cumin. Stir in bulgar wheat, chopped tomatoes,

tomato puree and water. Cover and cook on HIGH MICROWAVE for

10 mins. Stir in red kidney beans, cover and cook on HIGH MICROWAVE

for 2-3 mins.

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113

Roast vegetable parcels

Place the chopped tomatoes and puree in a bowl. Place on base of the oven

and cook on HIGH MICROWAVE for 5 mins then MEDIUM MICROWAVE

for 7-8 mins or until mixture is reduced in volume and thickened. Cut

vegetables into even sized chunks and toss with the garlic and oil in

shallow dish. Place on the glass shelf in lower shelf position and cook on

CONVECTION 220 °C + GRILL 2 + SIMMER MICROWAVE for 30 mins.

Turn halfway, mix the tomato sauce with the cooked vegetables and pine

nuts. Preheat oven on CONVECTION 220 °C. Mix together the gruyere

cheese, Boursin and single cream. Roll out pastry until it measures approx

30 cm (12”) square. Divide into 4 equal squares. Place of the vegetable

mixture in the centre of the square and top with ½ of the cheese mixture.

Bring the corners of the pastry to the centre, pressing the edges together.

Seal with water and glaze with beaten egg. Place parcels on enamel shelf in

lower shelf position and cook on CONVECTION 220 °C for 20 mins or until

golden and cooked through.

ingredients

SERVES 4

200

(7 oz) can chopped

tomatoes

10 ml (2 tsp) tomato puree

700

(1½ lb) mixed vegetables

e.g. sweet potato, red pepper,

leeks, aubergine

1 clove garlic, crushed

15 ml (1 tbsp) olive oil

(1 oz) pine nuts

(2 oz) gruyere cheese,

grated

100

(4 oz) Boursin. cheese

15 ml (1 tbsp) single cream

350

(12 oz) ready made puff

pastry

1 beaten egg to glaze

Dish: large bowl, shallow

ovenproof dish, round baking

sheet

Oven accessory: glass shelf

in lower shelf position then

enamel shelf in lower shelf

position

Vegetarian curry

Combine garlic, oil and spices in casserole. Place on base of the oven and

cook on HIGH MICROWAVE for 30 secs. Add aubergine and all other

ingredients to casserole, except cashews. Cover and cook on HIGH

MICROWAVE for 10 mins. Then SIMMER MICROWAVE for 30-40 mins or

until vegetables are soft. Stir occasionally. Sprinkle with cashews and serve

with boiled rice.

NOTE: This recipe is best cooked in advance, chilled and then reheated to

allow the ﬂ avours to develop.

ingredients

SERVES 4

2 cloves of garlic, chopped

15 ml (1 tbsp) oil

pinch cayenne pepper

15 ml (1 tbsp) medium curry

powder

2.5 cm (1”) root ginger, peeled

1 medium aubergine, diced

1 small cauliﬂ ower, divided into

ﬂ orets

2 medium potatoes, diced

100

(4 oz) green beans, sliced

1 fresh chilli, deseeded and

sliced

150 ml (¼ pt) vegetable stock

400

(14 oz) can chopped

tomatoes

100

(4 oz) cashew nuts

Dish: 3 litre (6 pt)

Pyrex

casserole

Vegetables and Vegetarian

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114

Vegetables and Vegetarian

ingredients

SERVES 4

225

(8 oz) bag spinach leaves

200

(7 oz) jar sundried

tomatoes in oil

100

(4 oz) feta cheese, cubed

2 eggs, beaten

250

(9 oz) pack ﬁ lo pastry

Dish: 3 litre bowl, 22 cm (9”)

loose bottomed cake tin

Oven accessory: enamel

shelf in lower shelf position

Greek pie

Place spinach into a large bowl, cover and place on the base of the oven,

cook on HIGH MICROWAVE for 4-5 mins or until wilted. Leave to cool

slightly then squeeze out any excess water and roughly chop. Preheat on

CONVECTION 180 °C with enamel shelf in lower shelf position. Drain

tomatoes, reserving the oil. Roughly chop the tomatoes and put into a bowl

along with the spinach, feta and eggs. Mix well. Take a sheet of pastry and

brush liberally with some of the sundried tomato oil. Drape oil-side down

into the cake tin so that some of the pastry hangs over the side. Brush oil on

another piece of pastry and place in the tin, just a little further round. Keep

placing the pastry pieces in the tin until the pastry is all used, then spoon

over the ﬁ lling. Pull the sides into the middle, scrunch up and make sure

the ﬁ lling is covered. Brush with a little more oil. Place the tin on the enamel

shelf in the lower shelf position and cook on CONVECTION 180 °C for

30 mins until the pastry is crispy and golden brown. Remove from the tin.

Slice into wedges.

ingredients

SERVES 4

450

(1 lb) leeks, sliced thinly

450

(1 lb) potatoes, peeled

and sliced thinly

150

(5 oz) blue cheese

225

(8 oz) Greek yoghurt

75 ml (5 tbsp) double cream

salt and pepper

(2 oz) brown breadcrumbs

Dish: 1.5 litre (3 pt)

Pyrex

ovenproof dish

Oven accessory: glass shelf

in lower shelf position

Leek & potato gratin

Place the vegetables in a large bowl. Add 90 ml (6 tbsp) of water and cover.

Place on base of the oven and cook on HIGH MICROWAVE for 10-12 mins

or until the vegetables are softened. Crumble or ﬁ nely chop the cheese into

a bowl and gradually blend in the yoghurt and the double cream. Drain the

vegetables and arrange in a ﬂ an dish. Season and pour over the blue

cheese cream mixture. Sprinkle with breadcrumbs. Place on glass shelf in

the lower shelf position and cook on CONVECTION 230 °C + GRILL 3 +

LOW MICROWAVE for 10-12 mins or until golden brown.

ingredients

SERVES 4

1 onion, chopped

260

(9 oz) carrots, grated

1 tbsp olive oil

2 tsp mild chilli powder

1 tsp ground cumin

400

(14 oz) tin chopped

tomatoes, drained

400

(14 oz) tin baked beans,

drained

400

(14 oz) tin mixed beans,

rinsed and drained

6 small tortillas

200

(7 oz) low fat natural

yoghurt

(2 oz) hard cheese, grated

Dish: Large Pyrex

casserole

dish & 22 x 22 cm (9” x 9”)

square Pyrex

dish

Oven accessory: enamel

shelf in lower shelf position

Bean enchiladas

Cook the onion and carrots with the olive oil in the covered Pyrex

casserole dish on the base of the oven on HIGH MICROWAVE for

5-6 minutes. Stir halfway through cooking. Stir in the chilli powder and

ground cumin. Cook on HIGH MICROWAVE for 1 minute. Stir in the

tomatoes and beans. Cover and bring to the boil on HIGH MICROWAVE for

8-10 minutes then cook on SIMMER MICROWAVE for 10 minutes, stirring

occasionally. Spread a thin layer of the mixture over the base of the square

Pyrex® dish. Fill each tortilla with a few tbsp of the mixture, fold over the

ends and roll up to seal. Place into the dish seal side down. Cover with the

remaining mixture. Mix the yoghurt and grated cheese together and spoon

evenly over the dish. Place on enamel shelf in the lower shelf position and

brown on GRILL 1 for 10-15 minutes.

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115

Porcini mushrooms risotto

Soak the mushrooms for at least 2 hours with 400 ml warm water. Cook the

chopped onion with butter in the bowl, covered on HIGH MICROWAVE for

2 mins 30 secs. Mix in the casserole with rice. Cover and cook on HIGH

MICROWAVE 1 minute. Add peeled and crushed garlic, half the vegetable

stock and half the mushrooms’ soaking water. Cover and cook 4-5 mins on

HIGH MICROWAVE and 15 mins on SIMMER MICROWAVE, adding the

remaining stock and mushrooms’ soaking water halfway through cooking

time. Add the chopped mushrooms and basil leaves 3 minutes before the

end, adding a few spoonfuls of hot water if needed. Add parmesan. Season

to taste and leave the risotto to stand, covered, for 8 mins before stirring with

a fork.

ingredients

SERVES 4

(2 oz) dried porcini

mushrooms

1 onion

(2 oz) butter

250

(9 oz) arborio rice

1 garlic clove

500 ml (¾ pt) hot water with

1 vegetable stock cube added

basil leaves, chopped

(1 oz) parmesan

Dish: 1 Pyrex

casserole (3 litres)

+ 1 small bowl

Stuffed courgettes

Preheat on CONVECTION 200 °C. Place the courgettes in a single layer in

the Pyrex

dish, close together, cut side up. Lightly brush with olive oil. Place

on the wire shelf in the lower shelf position and bake for 20 minutes. For the

stufﬁ ng mix all the ingredients together in a bowl. Sprinkle the mixture on the

top of the courgettes and drizzle the remaining olive oil over. Return to the

oven and bake for 10-15 mins on CONVECTION 200 °C.

ingredients

SERVES 4

2 courgettes, halved lengthways

2 tsp extra virgin olive oil

For the stufﬁ ng:

dried white breadcrumbs

pine nuts

3 spring onions,

trimmed and ﬁ nely sliced

1 garlic clove, crushed

1 tsp dried thyme leaves

Parmesan, ﬁ nely grated

Dish: shallow Pyrex

dish

Oven accessory: Wire shelf

in lower shelf position

Vegetables and Vegetarian

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116

Vegetables and Vegetarian

ingredients

SERVES 6-8

300

(11 oz) quinoa

2 courgettes

300

(11 oz) frozen peas

1 bunch of mint

100 ml (4 ﬂ oz) olive oil

juice of 2 lemons

salt and pepper

Dish: 1 Pyrex

large bowl +

1 Pyrex

medium bowl

Quinoa tabbouleh with mint

To be prepared the day before it is eaten. Weigh out the quinoa in a large

bowl and cook it with twice the volume of salted hot water, ﬁ rstly for

5 minutes on HIGH MICROWAVE then on SIMMER MICROWAVE for

10-15 minutes. Drain and leave to cool. Meanwhile chop the courgettes

ﬁ nely. Cover the chopped courgettes and frozen peas with water in a bowl

and cook on HIGH MICROWAVE for 6 to 8 minutes. Drain well and leave

to cool. Remove the mint leaves from the stalk and mix with the olive oil

and lemon juice. Add this mixture to the quinoa, courgette and pea mixture.

Check the seasoning and leave to rest for several hours before serving.

ingredients

SERVES 4

375

(13 oz) ready rolled puff

pastry

30 ml (2 tbsp) olive oil

500

(1 lb 1 oz) red onions,

peeled & thinly sliced

15 ml (1 tbsp) fresh thyme

45 ml (3 tbsp) balsamic vinegar

10 ml (2 tsp) muscovado sugar

salt and pepper

balsamic glaze for decoration

200

(7 oz) soft goats cheese,

cut into slices

Dish: large Pyrex

bowl,

23 cm (9”) ﬂ an tin/dish

Oven Accessory: enamel

shelf in lower shelf position,

greased

Goats cheese & onion tart

Place pastry on the greased enamel shelf and make an incision 2 cm from

each edge all the way round the pastry. Prick the base with a fork and chill

for 15 mins. In the fridge. Place the oil, onions and thyme into a large bowl.

Place on base of oven and cook on HIGH MICROWAVE for 5 mins. Add

balsamic and sugar, stir and cook on HIGH MICROWAVE for 10 mins. Stir

halfway and season. Preheat oven on CONVECTION 200 °C. Place the

onions on the pastry. Decorate with cheese and cook in lower shelf position

on CONVECTION 200 °C for 20 mins.

ingredients

SERVES 6

350

(12 oz) ready made

shortcrust pastry

100

(6 oz) courgettes, thinly

sliced

1 garlic clove, crushed

100

(6 oz) broccoli

(2 oz) peas

(6 oz) asparagus

(4 oz) tomatoes

100

(4 oz) full fat soft cheese

150 ml (¼ pt) single cream

2 eggs plus 1 egg yolk

(1½ oz) mature cheddar

Dish: bowl, 23 cm (9”)

Pyrex

ﬂ an dish

Oven accessory: glass shelf

in lower shelf position

Summer vegetable ﬂ an

Line the ﬂ an dish with the pastry, prick the base with a fork and chill for

15 mins. in the fridge. Preheat oven on CONVECTION 210 °C. Place ﬂ an

dish on glass shelf in the lower shelf position and bake blind on

CONVECTION 210 °C for 20 mins. With baking beans. Remove baking

beans and lining after 10 mins and place ﬂ an back in oven for ﬁ nal 10 mins.

Place the courgettes, garlic, broccoli and peas in a bowl with 3 tbsp of water.

Cover, place on base of oven and cook on MEDIUM MICROWAVE for

6 mins. Drain. Place in the pastry case with the asparagus and quartered

tomatoes. Beat the soft cheese with the cream and eggs, pour over the

vegetables and sprinkle with cheddar. Place the ﬂ an dish on glass shelf in

lower shelf position and cook on CONVECTION 180 °C + WARM

MICROWAVE for 25-30 mins or until just set.

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117

Roasted vegetable moussaka

Toss the prepared vegetables with the garlic and oil. Place in dish on glass shelf

in lower shelf position and cook on CONVECTION 220 °C + GRILL 2 +

SIMMER MICROWAVE for 30 mins, turning every 10 mins. Stir in the tomatoes

and sun-dried tomatoes. Season to taste. Beat together the cottage cheese,

eggs, cheddar cheese and yoghurt, then season. Pour over the vegetables.

Place on glass shelf in lower shelf position and cook on CONVECTION 230 °C +

GRILL 1 + WARM MICROWAVE for 10-15 mins or until golden brown.

ingredients

SERVES 4-6

1 red onion, cut into strips

2 red peppers,

deseeded and cubed

1 aubergine, cubed

2 courgettes, cubed

350

(12 oz) sweet potato,

peeled and cubed

4 garlic cloves, whole

45 ml (3 tbsp) olive oil

salt and pepper

400

(14 oz) canned, chopped

tomatoes

(1 oz) sun-dried tomatoes,

chopped

225

(8 oz) cottage cheese

3 large eggs

175

(6 oz) cheddar cheese,

grated

45 ml (3 tbsp) natural yoghurt

Dish: 2 litre (4 pt)

Pyrex

ovenproof dish

Oven accessory: glass shelf

in lower shelf position

Tagliatelle toscana

Cook the pasta in 600 ml boiling water, covered, on HIGH MICROWAVE

for 4 mins or until tender. Drain. Place onion, garlic and oil in a bowl, cover

and cook on HIGH MICROWAVE for 2 mins or until soft. Add the remaining

ingredients except the mozzarella, tagliatelle and parmesan cheese, cover

and cook on HIGH MICROWAVE for 6-8 mins. Mix the drained pasta with the

mozzarella. Place in a casserole dish. Pour the sauce over the top. Sprinkle

with parmesan and cook on the base of the oven on CONVECTION 230 °C +

GRILL 1 + MEDIUM MICROWAVE for 10-12 mins or until golden brown and

piping hot.

ingredients

SERVES 4-6

1 large aubergine, cubed

350

(12 oz) tagliatelle, fresh

1 onion

1 clove garlic, crushed

15 ml (1 tbsp) olive oil

400

(14 oz) tin of chopped

tomatoes

5 ml (1 tsp) basil

15 ml (1 tbsp) tomato puree

butter

salt and pepper

8-10 black olives, stoned

100

(4 oz) mozzarella, diced

30 ml (2 tbsp) parmesan cheese

Dish: Deep Pyrex

casserole

dish

Vegetables and Vegetarian

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118

Pasta and Rice

ingredients

SERVES 4

350

(12 oz) dried pasta e.g. penne

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

5 ml (1 tsp) golden caster sugar

30 ml (2 tbsp) olive oil

salt and pepper

700

lb) small ripe

tomatoes, quartered

handful fresh basil leaves

(1 oz) grated parmesan

Dish: 3 litre (6 pt) Pyrex

bowl

+ large Pyrex

ovenproof dish

Oven accessory: glass shelf

in lower shelf position

Spicy tomato pasta

Put pasta in a bowl, add 1 litre of boiling water, cover. Place on base of

oven and cook on HIGH MICROWAVE for 10-12 mins. Drain. Preheat oven

on CONVECTION 230 °C + GRILL 1. Place peppers red onions, chillies

and garlic in a large ovenproof dish. Sprinkle with sugar, drizzle over the oil

and season well with salt and pepper. Place on glass shelf in lower shelf

position and cook on CONVECTION 230 °C + GRILL 1 for 15 mins. Add

tomatoes, stir and cook on CONVECTION 230 °C + GRILL 1 for 10 mins or

until golden and starting to soften. Remove the vegetables from the oven.

Stir in the pasta and cook on the base of the oven on CONVECTION 230 °C

+ GRILL 2 + WARM MICROWAVE for 5 mins. Tear the basil leaves on top

and sprinkle with parmesan to serve.

ingredients

SERVES 4

1 bunch asparagus

(approx. 250

/9 oz)

450 ml (¾ pt) hot vegetable stock

2 leeks, trimmed and ﬁ nely sliced

(1½ oz) butter

200

(7 oz) risotto rice

100

(4 oz) frozen peas

Finely shredded zest

and juice lemon

salt & pepper

(1½ oz) fresh parmesan

cheese

(¼ oz) fresh basil

Dish: small Pyrex

bowl +

large Pyrex

bowl

Lemon & asparagus risotto

Cut asparagus into 2.5 cm (1”) pieces. Add 30 ml (2 tbsp) stock and place

in bowl. Cover, place on base of oven and cook on HIGH MICROWAVE

power for 2 mins. Place leeks and 25 g (1 oz) butter in a large bowl. Place

on base of oven and cook on HIGH MICROWAVE for 2 mins. Add the rice

to the leeks and stir in the hot vegetable stock. Cover and cook on HIGH

MICROWAVE for 10 mins. Stir in the peas, lemon zest and juice and cook

on MEDIUM MICROWAVE for 2 mins. Stir in the cooked asparagus, basil,

remaining butter and 25 g (1 oz) Parmesan cheese. Cook on MEDIUM

MICROWAVE for 2 mins. Serve in warmed bowls sprinkled with a few whole

basil leaves and the rest of the Parmesan cheese.

ingredients

SERVES 4

250

(9 oz) fusilli

1 litre (1¾ pt) boiling water

5 ml (1 tsp) olive oil

1 red and 1 yellow pepper, sliced

2 cloves of garlic, crushed

5 ml (1 tsp) crushed dried chillies

2 x 400

(1 lb 12 oz) tins

chopped tomatoes

2 x 200

(14 oz) tins tuna,

drained and ﬂ aked

(1 oz) fresh breadcrumbs

30 ml (2 tbsp) grated parmesan

Dish: 3 litre (6 pt) Pyrex

bowl,

3 litre (6 pt) Pyrex

casserole

Oven accessory: enamel shelf

in lower shelf position

Spicy tuna pasta bake

Place pasta in water. Cover, place on the base of oven and cook on HIGH

MICROWAVE for 10 mins, or until soft. Leave to stand for 2-3 mins. Drain.

Place the oil and peppers in the casserole dish and cook on HIGH

MICROWAVE for 5 mins, until the peppers have slightly softened. Add the

garlic and chilli to the pepper mixture and cook on HIGH MICROWAVE for

1 min. Add the tomatoes and sugar, stir and cook on HIGH MICROWAVE

for a further 5 mins. Stir tuna and pasta into the tomato and pepper

mixture until coated. Top with breadcrumbs and parmesan. Place the dish

on enamel shelf in lower shelf position and cook on GRILL 1 for 5-7 mins, or

until golden.

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119

Mixed mushroom cannelloni

Put the lasagne sheets in a bowl with 1 litre of boiling water. Cover, place on the

base of the oven and cook on HIGH MICROWAVE for 5 mins. Drain and keep

covered in cold water until ready to use. Place the oil, onion and garlic in a bowl.

Place on the base of the oven and cook on HIGH MICROWAVE for

4 mins. Add the mushrooms and thyme to the onions and cook, uncovered on

HIGH MICROWAVE for 5 mins. Drain, season and cool slightly. Preheat the

oven on CONVECTION 180 °C. Crumble half of the goats cheese logs into the

cooled mushroom mixture and stir. Drain the lasagne sheets and spoon 2-3 tbsp

of the mushroom mixture along the edge of each lasagne sheet, leaving a 1 cm

(½”) border. Roll up the pasta sheets. Put the pasta in a shallow oven proof dish

and spoon over the cheese sauce. Slice the remaining goats cheese into thick

rounds and arrange across the middle of the pasta rolls. Place dish on enamel

shelf in lower shelf position cook on CONVECTION 180 °C for 25-30 mins.

ingredients

SERVES 4

6 fresh lasagne sheets

45 ml (3 tbsp) olive oil

1 small onion, ﬁ nely chopped

3 garlic cloves, sliced

(1 oz) pack fresh thyme,

ﬁ nely chopped

225

(8 oz) chestnut

mushrooms, roughly chopped

100

(4 oz) button mushrooms

250

(9 oz) goats cheese

350

(12 oz) tub cheese sauce

Dish: shallow Pyrex

oven

proof dish

Oven accessory: Enamel

shelf in lower shelf position

Lentil biryani

Place rice in bowl with 550 ml (1 pt) boiling water. Cover, place on the base

of the oven and cook on HIGH MICROWAVE for 8-10 mins and stir halfway.

Place the oil and onion in casserole. Place on base of oven and cook on

HIGH MICROWAVE for 3 mins or until softened. Add the ginger, garlic,

turmeric, chilli and curry powder and cook on HIGH MICROWAVE for

2 mins. Add the yoghurt, mushrooms, tomatoes and lentils. Cover and cook

on MEDIUM MICROWAVE for 20 mins or until the lentils are tender and the

liquid has evaporated. Add the lentil mixture and cashew nuts to the cooked

rice and mix thoroughly. Heat on MEDIUM MICROWAVE for 3-4 mins.

Garnish and serve.

ingredients

SERVES 4-6

450

(1 lb) basmati rice

15 ml (1 tbsp) oil

1 large onion, sliced

5 ml (1 tsp) root ginger, grated

1 garlic clove, crushed

3 ml (½ tsp) turmeric

5 ml (1 tsp) chilli powder

10 ml (2 tsp) curry powder

150 ml (¼ pt) natural yoghurt

100

(4 oz) mushrooms, sliced

2 tomatoes, peeled and chopped

100

(4 oz) tinned green lentils

(2 oz) cashew nuts

Garnish

hard boiled egg slices and

coriander leaves

Dish: 3 litre (6 pt) large

Pyrex

casserole with lid

Pasta and Rice

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120

Pasta and Rice

ingredients

SERVES 4

1 medium onion, chopped

10 ml (2 tsp) vegetable oil

2 medium courgettes, sliced thickly

1 red pepper, seeded and

chopped

2 medium carrots,

peeled & thinly sliced

1 small cauliﬂ ower, cut into ﬂ orets

100

(4 oz) dried apricots, halved

2 cloves garlic, crushed

425

(15 oz) can chick peas,

drained

3 ml (½ tsp) each: ground

turmeric, ground coriander,

ground cumin

5 ml (1 tsp) paprika

2.5 cm (1”) fresh root ginger,

peeled and ﬁ nely chopped

salt and pepper

450 ml (¾ pt) hot vegetable stock

chopped parsley to garnish

Dish: 3 litre (6 pt) large

Pyrex

casserole with lid

Vegetable & chick pea casserole

Place the onion and oil in the casserole. Place on base of the oven and

cook on HIGH MICROWAVE for 2 mins or until starting to soften. Add the

prepared vegetables, apricots, garlic, chickpeas and stir in the spices, salt,

pepper and stock. Cover and cook on MEDIUM MICROWAVE for 20 mins,

or until vegetables are soft. Stir two or three times during cooking. Serve

with couscous or rice and garnish with parsley.

TIP: To prepare couscous: Place 300 ml (½ pt) vegetable stock in a bowl

and 1.5 ml (¼ tsp) turmeric. Cook on HIGH MICROWAVE for 4 mins or until

boiling. Add 175 g (6 oz) couscous and allow to stand for 5 mins. Fluff up

with a fork before serving.

ingredients

SERVES 4

(1 oz) butter

(1 oz) ﬂ our

250 ml (8 ﬂ oz) milk

4 eggs

(3 oz) gruyere, grated,

salt and pepper

Dish: jug,

15 cm (6”) soufﬂ é dish

Oven accessory: enamel shelf

in lower position

Cheese soufﬂ é

Place butter in a jug on the base of the oven and melt on HIGH

MICROWAVE for 30 secs. Stir in ﬂ our. Cook on HIGH MICROWAVE for

30 secs. Stir in milk gradually, whisk until smooth. Cook the bechamel on

HIGH MICROWAVE for 2 - 3 mins. Whisk briskly and add grated cheese, then

egg yolks one at a time. Season. Preheat oven to CONVECTION 210 °C with

enamel shelf in lower shelf position. Meanwhile, butter and ﬂ our the

soufﬂ e dish. Then whisk the egg whites until stiff. Gently incorporate the

cooled mornay sauce with the help of a spatula. Pour into the dish without

pressing down. Cook on CONVECTION 210 °C for about 20 mins. then on

CONVECTION 180 °C for a further 10 mins. Serve immediately.

ingredients

SERVES 4

300

(11 oz) shortcrust pastry

100

(4 oz) back smoked bacon

100

(4 oz) gruyere, grated

150 ml (

pt) milk

3 eggs

150 ml (

pt) single cream

salt and pepper

grated nutmeg

Dish: 23 cm (9”) metal tin

Oven accessory:

glass shelf in lower shelf

position

Quiche lorraine

Cut bacon into small pieces. Place on a covered plate on the base of the

oven on HIGH MICROWAVE for 1 minute. Drain. Line the ﬂ an dish with

the pastry. Place the bacon and grated gruyere onto the pastry base. Mix

together the seasoned milk, eggs, cream and grated nutmeg with an electric

whisk. Pour into the pastry dish. Cook on glass shelf in lower shelf position

on CONVECTION 210 °C + WARM MICROWAVE for 27 mins.

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121

Croque monsieur

Preheat grill on GRILL 1. Place the bread, buttered side up on the wire shelf in

the upper shelf position and cook on GRILL 1 for 3-4 mins or until browning. 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 uppermost. Place back

on the wire shelf in upper shelf position shelf and cook on GRILL 2 + SIMMER

MICROWAVE for 1½ -2 mins or until the cheese has melted.

ingredients

SERVES 2

4 slices bread, buttered

5 ml (1 tsp) Dijon mustard

2 slices smoked ham

100

(4 oz) sliced cheese

Dish: 3 litre (6 pt) large

Pyrex

casserole with lid

Oven accessory: wire shelf in

the upper shelf position

Bacon & potato bake

Place potatoes in a dish with 45 ml (3 tbsp) water. Cover, place on the base

of the oven and par-boil on HIGH MICROWAVE for 10 mins. Slice thickly.

Place onion and bacon in bowl and cook on HIGH MICROWAVE for 3 mins.

Stir halfway. Chop cheese into chunks. Layer half the potatoes in the

buttered ovenproof dish. Scatter over half of the onion, bacon & cheese.

Lightly season with salt & pepper. Repeat layers, then pour cream evenly

over the top. Place on the glass shelf in the lower shelf position and cook on

CONVECTION 230 °C + GRILL 2 + SIMMER MICROWAVE for 15-20 mins

or until golden brown.

ingredients

SERVES 4-6

(2 lb 2 oz) baking potatoes,

peeled and halved

1 onion, ﬁ nely chopped

225

(8 oz) smoked back

bacon, cut into strips

225

(8 oz) brie

150 ml (¼ pt) single cream

Dish: large Pyrex

shallow

dish, oval Pyrex

heatproof

dish, buttered

Oven accessory: glass shelf

in lower shelf position

Macaroni cheese

Cook macaroni in 550 ml (1 pt) boiling water. Cover, place on the base of the

oven and cook on HIGH MICROWAVE for 5-6 mins or until soft. Drain. Place

butter, onion and bacon in a jug. Cook on HIGH MICROWAVE for 5 mins or

until onion is soft. Stir halfway through cooking. Stir in ﬂ our and cook for 30 secs

on HIGH MICROWAVE. Gradually add milk, stir well and season. Cook on

HIGH MICROWAVE for 5-6 mins or until sauce is thick and bubbling. Stir twice

during cooking. Add mustard and 100 g (4 oz) grated cheese. Add macaroni

and season. Place the macaroni mixture in dish. Sprinkle with breadcrumbs and

remaining cheese. Place dish on the glass shelf in the lower shelf position and

cook on CONVECTION 230 °C + GRILL 3 + LOW MICROWAVE for 10-15 mins

or until cheese starts to melt.

ingredients

SERVES 4

200

(7 oz) quick cooking

macaroni

(1½ oz) butter

1 small onion, ﬁ nely chopped

100

(4 oz) bacon, chopped

(1½ oz) ﬂ our

600 ml (1 pt) milk

5 ml (1 tsp) French mustard

150

(5 oz) cheddar cheese,

grated

salt and pepper

(1 oz) fresh brown

breadcrumbs

Dish: large Pyrex

dish, jug

Oven accessory:

glass shelf in lower shelf

position

Cheese & Egg dishes

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122

Cheese & Egg dishes

ingredients

SERVES 4

1 medium onion, ﬁ nely diced

10 ml (2 tsp) olive oil

175

(6 oz) self-raising ﬂ our

3 ml (½ tsp) salt

3 ml (½ tsp) mustard powder

3 ml (½ tsp) cayenne pepper

salt and pepper

(1 oz) butter

(1½ oz) strong cheddar

cheese, grated

(1½ oz) Parmesan cheese

(1 oz) black olives,

stoned and chopped

1 egg, beaten

45 ml (3 tbsp) milk

1 beaten egg for glazing

Dish: bowl, 1 baking sheet

32 x 23 cm (12”x 9”) greased

Oven accessory: enamel

shelf, greased in lower shelf

position and wire shelf in

upper shelf position

Cheese, onion & olive scones

Place onion and oil in a bowl. Place on the base of the oven and cook on

HIGH MICROWAVE for 2 mins or until softened. Preheat oven on

CONVECTION 200 °C with wire shelf in upper shelf position. Sift together

the ﬂ our, salt, mustard and cayenne with seasoning. Rub in the butter. Mix

in onion, cheeses and olives. Beat egg and milk together. Add enough of

the egg and milk to form soft dough. On a ﬂ oured surface roll out dough to

approx. 2 cm thick. Cut out rounds using a 5 cm pastry cutter and brush with

beaten egg. Place the rounds on the enamel shelf and the baking sheet.

Place the enamel shelf in the lower shelf position and the baking sheet on

the wire shelf. Cook on CONVECTION 200 °C for 15-20 mins or until cooked

and golden brown.

ingredients

MAKES 24

350

(12 oz) readymade short

crust pastry

(3½ oz) red pesto or

sun-dried tomato puree

2 medium sized tomatoes,

peeled, seeded and chopped

(1 oz) black olives, chopped

125

(4 oz) Fontina or

Mozzarella cheese grated

1 garlic clove crushed

(1 oz) parmesan cheese,

grated

5 ml (1 tsp) dried oregano

Dish: 2 x 12 bun tins

32 cm x 24 cm (12

” x 9

”)

Oven accessory: enamel shelf

in lower shelf position + wire

shelf in upper shelf position

Cheese & red pesto tartlet

Roll out the short crust pastry to a thickness of approximately 3 mm (1⁄8”). Cut

out 24 circles using a 7.5 cm (3”) pastry cutter. Place in two lightly greased

bun tins. Chill pastry for 30 mins. Preheat oven on CONVECTION 200 °C

with both enamel shelf in lower shelf position and wire shelf in upper shelf

position. Mix the red pesto, tomatoes, black olives, mozzarella and garlic

together in a bowl. Fill the tartlet shells with mixture. Sprinkle the parmesan

and oregano over the tartlets. Place bun tins on shelves and cook on

CONVECTION 200 °C for 15-20 mins or until golden brown.

ingredients

SERVES 4-6

(3 oz) plain ﬂ our

pinch of salt

1 egg

75 ml (2½ ﬂ oz) milk

75 ml (2½ ﬂ oz) water

oil for tin

Dish: 12 section bun tin

32 cm ( 12 “ ) x 24 cm ( 9 “ )

Oven accessory: wire shelf in

lower shelf position

Yorkshire puddings

Place ﬂ our and salt in a mixing bowl. Make a well in the centre and break in

egg. Beat egg into ﬂ our and gradually add milk and water, beating well until

smooth. Stand until required. Place 5 ml (1 tsp) oil in each section of the bun

tin. Place on wire shelf, preheat oven to CONVECTION 220 °C. Pour batter

into heated oil in tins. Place on wire shelf and cook on CONVECTION 220 °C

for 15-20 mins or until well risen and brown.

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123

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 re-

heated by MICROWAVE. Reheat on HIGH

MICROWAVE and stir halfway.

Microwave level

Most sauces require HIGH MICROWAVE for

cooking. Sauces containing eggs should be

cooked on SIMMER MICROWAVE.

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

Melt the butter for 1 min, covered, on MEDIUM MICROWAVE on base of

oven. Add the ﬂ our, stir, and cook for a further 1 min on MEDIUM

MICROWAVE. Set aside; Heat the milk in a jug on HIGH MICROWAVE

2 mins 30 s - 3 mins. Pour the milk over the butter and ﬂ our mixture,

whisking all the time. Cook again for 2 - 3 mins, whisking vigorously several

times and paying close attention to ensure that the sauce doesn’t overﬂ ow.

Check the seasoning and add a pinch of grated nutmeg. You can add 2 egg

yolks and 80 g of grated cheese to make it into a Mornay sauce.

ingredients

SERVES 500 ml

(1 oz) butter

(1 oz) ﬂ our

500 ml (18 ﬂ oz) milk

salt

pepper

grated nutmeg

Dish: 1 Pyrex

bowl

1.5 litre (2.6 pt) capacity

Pepper sauce

Chop the onion and cook in the bowl with butter for 2-3 minutes on HIGH

MICROWAVE. Add ﬂ our, mix, cook again for 1 minute on HIGH

MICROWAVE and add stock, 1 tbsp vinegar and 2 tsp of white pepper.

Cook uncovered at HIGH MICROWAVE for 3 minutes. Remove from the

oven and add a dash of cognac, a knob of butter and crème fraîche. Mix

well and add plenty of salt before serving.

ingredients

SERVES 5-6

1 onion

(1 oz) butter

(1 oz) ﬂ our

400 ml (14 ﬂ oz) of hot stock

made from 2 stock cubes

tarragon vinegar

2 tsp white pepper

cognac

200 ml ( 7 ﬂ oz) crème fraîche

Dish: 1 large Pyrex

bowl

Chocolate sauce

Place butter in the jug on base of oven. and melt on HIGH MICROWAVE

for 20-30 secs. Stir in sugars, cocoa powder and vanilla essence. Gradually

add milk, stirring well. Cook on HIGH MICROWAVE for 2 mins. Stir well.

Cook on HIGH MICROWAVE for 1 min. Stir and continue to cook in 30 secs

stages until you achieve a smooth and glossy consistency that coats the

back of the spoon.

ingredients

SERVES 4

(1 oz) butter

(3 oz) caster sugar

(3 oz) brown sugar

(2 oz) cocoa powder, sieved

3 ml (½ tsp) vanilla essence

300 ml (½ pt) milk

Dish: 1 litre Pyrex

jug (2 pt)

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124

Sauces

ingredients

3 egg yolks

30 ml (2 tbsp) white wine

vinegar

150

(5 oz) chilled,

unsalted butter,

cut into cubes

pepper

Dish: 1 litre (2 pt) Pyrex

jug

Hollandaise sauce

Place egg yolks and vinegar in a jug. Beat well. Drop cubes of butter on top.

Place jug on the base of the oven and cook on HIGH MICROWAVE for

30 secs. Whisk. Cook on HIGH MICROWAVE for 10 secs. Whisk again and

cook on HIGH MICROWAVE for 10 secs. Repeat 10 secs stages until sauce

is thick and creamy. Season and serve immediately with salmon steaks or

asparagus spears.

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

ingredients

1 medium onion, ﬁ nely chopped

1 celery stick, ﬁ nely chopped

1 carrot, ﬁ nely chopped

(1 oz) butter

2 cloves garlic, crushed

2 x 400

(14 oz) cans of

tomatoes

3 ml (½ tsp) each of basil,

oregano and ground bay leaves

150 ml (¼ pt) red wine

or vegetable stock

salt and pepper

Dish: 1 litre (2 pt) Pyrex

jug

Tomato sauce

Place onion, celery, carrot, butter and garlic in casserole. Place on the base

of the oven and cook on HIGH MICROWAVE for 4 mins. Add the tomatoes,

herbs and wine or stock. Cover and cook on MEDIUM MICROWAVE for

15 mins. Liquidise then press through a sieve for a smooth sauce. Season

to taste.

ingredients

2 eggs

(2 oz) caster sugar

300 ml (½ pt) milk

5 ml (1 tsp) vanilla essence

Dish: 1 litre (2 pt) Pyrex

jug

Custard sauce

Beat eggs with sugar and 45 ml (3 tbsp) milk. Place remaining milk with vanilla

essence. Place on the base of the oven and cook on HIGH MICROWAVE for

1 min. Add milk to eggs and stir well. Cook on SIMMER MICROWAVE for 1 min.

Stir well. Continue to cook on SIMMER MICROWAVE for 10-15 mins stirring

every 30 secs until the sauce coats the back of a spoon.

ingredients

150

(5 oz) soft muscovado sugar

75 ml (3 ﬂ oz) double cream

(3 oz) butter

Dish: 1 litre (2 pt) Pyrex

jug

Butterscotch sauce

Put all ingredients in a large bowl. Place on the base of the oven and cook

on HIGH MICROWAVE for 1 min. Stir and continue cooking on HIGH

MICROWAVE in 1 minute intervals until smooth and hot.

ingredients

meat or poultry dripping with

sediment

(1 oz) ﬂ our

300 ml (¾ pt) stock

salt and pepper

Dish: 1 litre (2 pt) Pyrex

jug

Gravy

Scrape dripping and sediment from roasting dish into the jug. Stir ﬂ our into

dripping and then gradually blend in stock. Place on the base of the oven

and cook on HIGH MICROWAVE for 2-3 mins stirring halfway through.

Season and serve.

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125

Shortcrust pastry

Place ﬂ our and salt into a mixing bowl. Rub the margarine into the ﬂ our until

the mixture resembles ﬁ ne breadcrumbs. Add enough water so that when

the mixture is kneaded lightly for a few seconds a ﬁ rm, smooth dough is

formed. If possible, rest for 15 mins. before rolling out.

ingredients

225

(8 oz) plain ﬂ our

pinch salt

100

(4 oz) margarine

45 ml (3 tbsp) cold water

Dish: large Pyrex

bowl

Choux pastry

Place butter and water in a large jug and heat on HIGH MICROWAVE for

2-3 mins or until nearly boiling. Immediately tip in all the ﬂ our and beat well

until mixture is smooth. Cool slightly. Beat in eggs one at a time, beating

vigorously until mixture is smooth and glossy.

ingredients

(2 oz) butter

150 ml (¼ pt) water

(2½ oz) plain ﬂ our sifted

2 eggs, lightly beaten

Dish: large Pyrex

jug

Suetcrust pastry

Mix together ﬂ our, salt and suet. Add enough water so that when the mixture

is kneaded lightly for a few seconds a ﬁ rm, smooth dough is formed.

ingredients

225

(8 oz) self-raising ﬂ our

3 ml (½ tsp) salt

100

(4 oz) shredded suet

105 ml (7 tbsp) cold water

Dish: large Pyrex

bowl

Minced beef & onion pie

Combine all ﬁ lling ingredients except thickening in casserole dish. Cover,

place on base of oven and cook on HIGH MICROWAVE for 5 mins then

MEDIUM MICROWAVE for 15 mins. Mix gravy thickening with water and stir

into meat. Leave to cool. Preheat oven on CONVECTION 220 °C. Roll out

half the pastry to ﬁ t pie plate. Remove mince with a slotted spoon, reserving

gravy for serving and place on pastry base. Roll out remaining pastry for a

lid and place on top of mince, sealing the edges with water. Cut 2 slits in top

of pastry and glaze top with egg. Place on glass shelf in lower shelf position

and cook on CONVECTION 200 °C + SIMMER MICROWAVE for

20-25 mins or until cooked.

ingredients

SERVES 4

350

(12 oz) lean minced steak

1 medium onion, chopped

450 ml (½ pt) hot beef stock

15 ml (1 tbsp) tomato puree

5 ml (1 tsp) yeast extract

(Marmite.)

salt and pepper

10 ml (2 tsp) gravy thickening

500

(1 lb 2 oz) shortcrust pastry

beaten egg to glaze

Dish: large Pyrex

casserole

and lid, 20 cm (8”) pie plate

Oven accessory: glass shelf

in lower shelf position

Pastry

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126

Pastry

ingredients

SERVES 4

(1 oz) butter

200

(7 oz) leeks, sliced

(2 oz) plain ﬂ our

450 ml (¾ pt) milk

150

(5 oz) stilton

400

(14 oz) cooked chicken,

cubed

250

(9 oz) puff pastry

1 egg, beaten

Dish: bowl, 22.5 cm (9”)

gratin dish

Oven accessory: glass shelf

in lower shelf position

Chicken & stilton pie

Place the butter and leeks in bowl. Place on the base of the oven and cook

on HIGH MICROWAVE for 8 minutes or until soft. Add the ﬂ our, stir well

then gradually add the milk and cook on HIGH MICROWAVE for 4 mins or

until the sauce has thickened. Preheat the oven on CONVECTION 210 °C.

Finely chop the cheese and add to the sauce, mix in the chicken. Roll the

pastry for a lid and place on top of the chicken mixture. Brush with beaten

egg. Place dish on glass shelf in lower shelf position and cook on

CONVECTION 210 °C + SIMMER MICROWAVE for 20-25 mins. Or until

cooked and browned.

ingredients

SERVES 4-6

(1 oz) caster sugar

5 ml (1 tsp) cinnamon

2 cooking apples, peeled,

cored and sliced

15 ml (1 tbsp) lemon juice

350

(12 oz) puff pastry

1 egg, beaten

Dish: 20 cm (8”) pie plate

Accessory: glass shelf in

lower shelf position

Apple pie

Mix together sugar and cinnamon. Toss apples in lemon juice. Sprinkle

sugar mixture over. Divide pastry in half. Roll out half and line base of plate.

Place apple ﬁ lling on top of pastry. Roll out remainder of pastry and cut to

a circle for lid. Seal edges, crimp and brush top with egg. Preheat oven on

CONVECTION 220 °C. Place pie on glass shelf in lower shelf position and

cook on CONVECTION 220 °C + SIMMER MICROWAVE for 15-20 mins or

until cooked.

ingredients

SERVES 6

125

(4 oz) butter

250

(8 oz) plain ﬂ our

(1 oz) icing sugar

1 egg yolk

30 ml (2 tbsp) water

Filling

(2 oz) cornﬂ our

400 ml (

pt) water

3 lemons,juice and grated rind of

125

(4.4 oz) sugar

3 egg yolks

Meringue

225

(8 oz) caster sugar

4 egg whites

Dish: 25 cm (10”) ﬂ an dish

Oven accessory: enamel shelf

in lower shelf position

Lemon meringue pie

Rub butter into the ﬂ our until the mixture resembles ﬁ ne breadcrumbs and

stir in sugar. Add egg and enough water so that when the mixture is kneaded

lightly for a few seconds a ﬁ rm, smooth dough is formed. Line the ﬂ an dish

with the pastry, prick the base with a fork and chill for 15 mins in the fridge.

Line pastry with greaseproof paper and baking beans, place ﬂ an dish on

enamel shelf in lower shelf position, bake blind of CONVECTION 210 °C

10 mins, remove the beans and bake for another 10 mins, until golden.

Leave to cool. Place cornﬂ our, water and lemon juice and rind in a jug, stir.

Place on the base of the oven and cook on HIGH MICROWAVE for 2 mins.

Stir and cook on HIGH MICROWAVE for 2 mins or until smooth, glossy and

thickened. Add sugar. Cool slightly. Add egg yolks. Mix well. Pour into pastry

case. Preheat oven on CONVECTION 150 °C. Whisk egg whites stifﬂ y. Add

sugar gradually – whisking after each addition. Pile meringue onto lemon

ﬁ lling. Place ﬂ an on enamel shelf in lower shelf position and cook on

CONVECTION 150 °C for 40-45 mins or until lightly browned.

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127

Baked jam roly poly pudding

Roll out pastry to approx. 23 x 32 cm (9” x 13”). Spread the jam over the

pastry leaving 1 cm (½ “) border all round. Brush the edges with milk and roll

the pastry up evenly, starting at one short side and sealing the edges well.

Brush top with milk and place in loaf dish. Place dish on glass shelf in lower

shelf position and cook on CONVECTION 200 °C + LOW MICROWAVE for

15-20 mins or until golden.

ingredients

SERVES 4

1 quantity of suet pastry

75 ml (5 tbsp) seedless

raspberry jam

milk to glaze

Dish: 1

(2 lb) glass loaf

dish

Accessory: glass shelf in

lower shelf position

Éclairs

Melt the butter and water together on HIGH MICROWAVE 2-3 mins or

until bubbling. Immediately tip in all the ﬂ our and beat well until mixture is

smooth. Allow to cool slightly. Beat in eggs one at a time, beating vigorously

until mixture is smooth and glossy. Place the choux pastry into a piping bag

ﬁ tted with a plain 1 cm nozzle. Pipe ﬁ ngers 9 cm long on lightly greased,

slightly wet baking sheet. Preheat on CONVECTION 200 °C with the enamel

shelf in the lower shelf position. Place baking sheet on the enamel shelf.

Cook on CONVECTION 200 °C for approx. 15 - 20 mins. Pierce each eclair

and return for a further 5-10 mins to crisp if necessary. When cooked cool

on a wire rack. Whip the cream until stiff and ﬁ ll the eclairs. Dissolve

cocoa in hot water and stir into icing sugar, beating well until smooth, add

extra water if required. Ice the ﬁ lled eclairs and leave until set.

ingredients

SERVES 6

Choux Pastry:

(2 oz) butter

150 ml (5 ﬂ oz) water

(2 oz) plain ﬂ our sifted

2 eggs, lightly beaten

Éclairs:

150 ml (5 ﬂ oz) whipping cream

10 ml cocoa powder

15 ml hot water

100

(4 oz) icing sugar, sieved

This recipe is most successful

when mixed by hand

Dish: baking sheet, greased

Oven accessory: enamel

shelf in lower shelf position

Strudel

Preheat on CONVECTION 180 °C. Mix the apples and lemon juice in a bowl.

Add the sugar, walnuts, sultanas, cinnamon and almonds and mix. Take three

sheets of ﬁ lo pastry and brush them with melted butter. Lay the sheet with the

shortest side nearest you. Lay the second 5-6 cm over the longest side of the

ﬁ rst sheet, overlapping the third sheet over the second. Lay three more sheets

of ﬁ lo pastry on top of each other. Pour the apple ﬁ lling over the ﬁ lo pastry, but

leave around 2.5 cm free around one sheet of pastry. Fold the sides over the

ﬁ lling and brush with butter. Roll the pastry from the long side and butter the

last long sheet in to seal the strudel. Place the strudel with the seam towards

you on enamel shelf and place in the lower shelf position. Brush with melted

butter. Bake the strudel for 30 mins on CONVECTION 180 °C. Sprinkle with

icing sugar before serving.

ingredients

SERVES 4

600

(1 lb 3 oz) apples

preferably Granny Smith, cores

removed, cut into rough pieces,

juice of 1 lemon

3 tbsp brown sugar

(2 oz) walnuts, roughly

chopped

4 tbsp sultanas

1 level tbsp cinnamon

(2 oz) almonds sliced

225

(8 oz) ﬁ lo pastry

(2 oz) butter, melted

icing sugar to serve

Oven accessory: enamel

shelf in lower shelf position,

greased

Custard tart

Line a lightly greased ﬂ an dish with the pastry. Prick pastry with a fork and

chill for 15 mins. Bake blind, lining pastry with greaseproof paper and baking

beans for 10 mins on CONVECTION 180 °C on the glass shelf in lower shelf

position. Remove baking beans and continue cooking for a further 10 mins.

Remove the glass shelf. Mix the milk and vanilla and heat on HIGH

MICROWAVE for 3 mins on base of oven. Mix together eggs and sugar.

Gradually add the milk to the egg mixture and stir well. Strain the egg

mixture into the ﬂ an case and sprinkle with nutmeg. Place dish on the glass

shelf in lower shelf position and cook on CONVECTION 180 °C + WARM

MICROWAVE for 15-20 mins or until set.

ingredients

SERVES 6

350

(12 oz) shortcrust pastry

450 ml (¾ pint) milk

1 tsp vanilla extract

4 eggs

(2 oz) caster sugar

Dish: 22.5 cm (9”) ﬂ an dish

Oven accessory: glass shelf

in lower shelf position

Pastry

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128

Desserts / Cakes

ingredients

SERVES 4

100

(4 oz) short grain rice

1 litre ( 2 pt) whole milk

(3 oz) sugar

small piece of cinnamon stick

1 vanilla pod

Dish: 1 Pyrex

bowl,

2.5 litres (4½ pt) capacity

Rice pudding

Pour the rice, milk and sugar in the bowl. Add the cinnamon and split vanilla

pod. Do not cover. Bring to the boil by heating on HIGH MICROWAVE for

7-8 mins, paying close attention to ensure that the milk doesn’t overﬂ ow,

then cook on SIMMER MICROWAVE for 50-60 mins. Leave to cool down,

covered for at least 1 hour.

ingredients

SERVES 4

100

(4 oz) self-raising ﬂ our

100

(4 oz) caster sugar

pinch of salt

(1 oz) cocoa or

drinking chocolate

(2 oz) margarine

1 egg, beaten

5 ml (1 tsp) vanilla essence

60 ml (4 tbsp) milk

Sauce:

100

(4 oz) soft brown sugar

(1 oz) cocoa or

drinking chocolate

150 ml (¼ pt) hot water

Dish: 20 cm (8” ) soufﬂ e dish

Chocolate fudge pudding

Place ﬂ our, sugar, salt and cocoa into a mixing bowl. Melt margarine in a

small dish on MEDIUM MICROWAVE for 40 secs - 1 min or until melted.

Add melted margarine to ﬂ our, along with egg, vanilla essence and milk.

Beat well. Pour mixture into soufﬂ e dish. Mix together brown sugar and

cocoa and sprinkle over mixture. Pour over hot water and cook on HIGH

MICROWAVE for 5 - 6 mins or until set on top. The pudding will separate on

cooking, giving a chocolate fudge sauce at the bottom.

ingredients

SERVES 4

150

(5 oz) self-raising ﬂ our

pinch of salt

(2 oz) caster sugar

(2 oz) suet

1 egg

150 ml (¼ pt) milk

30 ml (2 tbsp) jam or golden syrup

Dish: 1.2 litre (2 pt)

Pyrex

pudding basin

Steamed suet sponge pudding

Mix the ﬂ our and salt and stir in sugar and suet. Make a well in the centre

and add beaten egg and milk. Mix to a soft dropping consistency. Put the

jam or syrup in the base of the greased pudding basin an pour pudding

mixture over. Place on base of oven and cook on MEDIUM MICROWAVE

for 7-8 mins.

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129

Sticky pudding with toffee sauce

Pour 150 ml (¼ pt) boiling water over the chopped dates and set aside to

cool. Cream the butter and sugar until light and ﬂ uffy. Beat in the eggs a

little at a time. Fold in the ﬂ our, spices and the dates with the liquid. Pour

mixture into basin and cook on MEDIUM MICROWAVE for 8-10 mins or until

cooked. To make the sauce, place all the ingredients in a large jug and cook

on HIGH MICROWAVE for 1 minute or until the sugar has dissolved. Stir

and continue to cook on HIGH MICROWAVE for 1-2 mins or until smooth

and hot. Drizzle the hot sauce over the sponge and serve with whipped

cream.

ingredients

SERVES 4

150

(5 oz) fresh or ready to

eat dates stoned and ﬁ nely

chopped

(2 oz) butter

150

(5 oz) caster sugar

2 eggs, lightly beaten

150

(5 oz) self raising ﬂ our

3 ml (½ tsp) grated nutmeg

3 ml (½ tsp) ground ginger

Sauce:

150

(5 oz) muscovado sugar

75 ml (3 ﬂ oz) double cream

(3 oz) butter

Dish: 1.2 litre (2 pt) Pyrex

pudding basin, large jug

Creme caramel

Put the milk and vanilla pod into a bowl and cook on HIGH MICROWAVE for

5 minutes. Take out of the microwave and leave to infuse for 5 minutes. Put

the eggs and sugar in a bowl and whisk until thoroughly combined. Discard

the vanilla pod and whisk the milk into the egg and sugar mixture. Make

the caramel. Put the water and sugar in a small bowl and cook on HIGH

MICROWAVE for 2 mins - 2 mins 30 secs. WATCH ALL THE TIME. As soon

as it turns light golden brown, stop. Pour the caramel into four ramekins.

Rotate the moulds quickly so that it coats the sides of the moulds. Preheat

the oven on CONVECTION 150 °C. Strain the custard through a sieve and

pour into the moulds and stand them in a small roasting tin half ﬁ lled with

boiling water. Place the tin on the enamel shelf on the lower shelf position

and cook on CONVECTION 150 °C for 45 minutes. Chill in the refrigerator

before turning out of their moulds.

ingredients

SERVES 4

500 ml (17 ﬂ oz) milk

1 vanilla pod, split lengthways

4 eggs

(2 oz) caster sugar

Caramel

(2 oz) sugar

1 tbsp water

Dish: small bowl,

3 litre (6 pt) Pyrex

bowl,

4 ramekins

Oven accessory: enamel

shelf in lower shelf position

Bread & butter pudding

Arrange the bread and fruit in the prepared dish. Put milk in a jug. Place on

the base of the oven and cook for 3 mins. On MEDIUM MICROWAVE but

do not allow to boil. Beat together the eggs and sugar, add the milk, stirring

well. Pour the mixture over the bread, sprinkle with nutmeg and leave to

stand for 15 mins. Place dish on glass shelf in lower shelf position and cook

on CONVECTION 190 °C + GRILL 3 + WARM MICROWAVE for 20 mins or

until set and browned.

ingredients

SERVES 4

6 slices of bread,

buttered and cut into triangles

(3 oz) mixed dried fruit

450 ml (¾ pt) milk

3 eggs

(2 oz) caster sugar

3 ml (½ tsp) nutmeg

Dish: jug, 20 x 25 cm

(8” x 10”) oblong, greased

Pyrex

dish

Oven accessory: glass shelf

in lower shelf position

Desserts / Cakes

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Desserts / Cakes

ingredients

SERVES 6

4 medium egg whites

250

(9 oz) caster sugar

5 ml (1 tsp) cornﬂ our

5 ml (1 tsp) malt vinegar

5 ml (1 tsp) vanilla extract

Topping:

300 ml (½ pt) double cream,

softly whipped

250

(9 oz) strawberries, sliced

Dish: large Pyrex

bowl

Oven accessory: enamel

shelf in lower shelf

position

Strawberry pavlova

Preheat the oven on CONVECTION 150 °C. Mark a 25 cm (10”) circle on a

sheet of parchment paper and line the enamel shelf. Whisk the egg whites

until stiff but not dry. Slowly whisk in the sugar until the mixture is thick and

glossy. Blend the cornﬂ our, vinegar and vanilla extract to a smooth paste, in

a separate bowl and then whisk into egg whites. Spread the mixture inside

the circle on the parchment paper. Place enamel shelf in lower shelf position

and cook Pavlova on CONVECTION 150 °C for 1 hour. Turn the oven off

and leave the pavlova inside for another hour to dry out. When cool spread

cream all over the meringue and scatter the strawberries on top.

ingredients

SERVES 6

450

(1 lb) ripe pears, peeled

and thinly sliced

15 ml (1 tbsp) muscovado sugar

2 mangos, peeled, stoned and

roughly chopped

1 piece stem ginger, ﬁ nely chopped

Topping:

175

(6 oz) plain ﬂ our

(3 oz) butter

(3 oz) muscovado sugar

(3 oz) pecan nuts,

roughly chopped

Dish: shallow ovenproof dish

Oven accessory: enamel shelf

in lower shelf position

Mango, pear & ginger crumble

Put the pears in dish with the sugar and 45 ml (3 tbsp) water. Cover, place

on the base of the oven and cook on HIGH MICROWAVE for 5 mins.

Preheat the oven on CONVECTION 180 °C. Drain the pears, return to the

dish and add the mango and stem ginger. Spoon the mixture into dish and

leave to cool. Make the topping. Rub the butter into the ﬂ our, stir in the sugar

and pecan nuts. Sprinkle the topping over the fruit. Place dish on enamel

shelf in lower shelf position and cook on CONVECTION 180 °C for

30-35 mins.

ingredients

SERVES 4

700

(1½ lb) fresh fruit,

peeled and sliced

(e.g. apples, plums, rhubarb,

gooseberries, blackcurrants)

Sugar to taste

Crumble topping:

(3 oz) butter

175

(6 oz) plain ﬂ our

100

(3 oz) sugar

Dish: suitable sized,

Pyrex

heatproof dish

Oven accessory: glass shelf

in lower shelf position

Fruit crumble

Layer prepared fruit in the dish. Add sugar to taste, depending on the

sharpness of the fruit. Rub butter into the ﬂ our until mixture resembles ﬁ ne

breadcrumbs. Stir in the sugar. Sprinkle the crumble over the fruit, so that it

is completely covered. Place dish on glass shelf in lower shelf position and

cook on CONVECTION 230 °C + SIMMER MICROWAVE for 15-20 minutes,

or until golden brown.

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Red fruit compote

Place the plums, cherries and blueberries in dish. Place on the base of the

oven and cook on LOW MICROWAVE for 10 mins. Stir in the strawberries

and cook on LOW MICROWAVE for a further 3-4 mins. Stir the raspberries

and sugar into the hot fruit and allow to cool before serving.

ingredients

SERVES 4

225

(8 oz) plums, halved

225

(8 oz) cherries, stoned

225

(8 oz) blueberries

225

(8 oz) strawberries

225

(8 oz) raspberries

(2 oz) golden caster sugar

Dish: large shallow ovenproof

Pyrex

dish

Christmas pudding

Place apple and carrot in a large bowl. Place on the base of the oven and

cook on HIGH MICROWAVE for 5 mins. Beat well to make a thick puree.

Stir in juice, rind and mixed fruit. Cook on HIGH MICROWAVE for 2 mins.

Stir in brandy and treacle. Stand for 5 mins. Beat in rest of ingredients.

Press into the pudding basin. Cover and cook on MEDIUM MICROWAVE

for 5 mins. Stand for 5 mins. Cook on HIGH MICROWAVE for another

2-3 mins or until just ﬁ rm.

NOTE: 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 ﬂ avour will not improve with keeping, unlike a traditionally

steamed pudding.

ingredients

SERVES 6-8

1 cooking apple, peeled and

grated

1 carrot, peeled and grated

1 orange, juice and grated rind

400

(14 oz) mixed dried fruit

45 ml (3 tbsp) brandy

15 ml (1 tbsp) black treacle

(2 oz) self-raising ﬂ our

pinch of salt

15 ml (1 tbsp) cocoa

5 ml (1 tsp) mixed spice

3 ml (½ tsp) nutmeg

100

(4 oz) shredded suet

150

(5 oz) fresh breadcrumbs

(2 oz) mixed peel

(2 oz) ﬂ aked almonds

2 eggs, beaten

Dish: 1.3 litre (2. pt) pudding

basin lightly greased

Chocolate cheesecake

Place butter in bowl on the base of the oven and melt on HIGH MICROWAVE

for 40-50 secs. Stir in biscuits and press into base of ﬂ an. Melt chocolate with

milk on MEDIUM MICROWAVE for 1-2 mins. Leave to cool slightly. Preheat

oven on CONVECTION 150 °C. Mix all the remaining ingredients and stir in

chocolate. Pour over biscuit base. Place ﬂ an on enamel shelf in lower shelf

position and cook on CONVECTION 150 °C for 30-35 mins. Chill before

serving.

ingredients

SERVES 6

100

(4 oz) butter

250

(9 oz) digestive biscuits,

crushed

150

(5 oz) plain chocolate

30 ml (2 tbsp) milk

450

(1 lb) soft cheese

100

(4 oz) soft brown sugar

2 large eggs

5 ml (1 tsp) vanilla essence

Dish: 23 cm (9”) deep ﬂ an tin,

greased

Accessory: enamel shelf in

lower shelf position

Desserts / Cakes

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Desserts / Cakes

ingredients

SERVES 6

700

(1 lb 8 oz) rhubarb, chopped

3 tbsp ginger jam

3 oranges segmented

Topping:

300

(11 oz) plain ﬂ our

150

(5 oz) softened butter

150

(5 oz) demerara sugar

ground ginger to taste

Dish: Large shallow oven

proof Pyrex

dish

Oven accessory: glass shelf

on lower shelf position

Rhubarb, ginger & orange crumble

Place rhubarb in dish with 1 tbsp water, cover and cook on HIGH

MICROWAVE for 6 mins. Place the jam and the orange segments around

the rhubarb. Rub butter into the ﬂ our until the mixture resembles

breadcrumbs. Stir in the sugar. Add spices to taste. Sprinkle the crumble

over the fruit. Put the glass shelf in the lower shelf position and cook on

CONVECTION 230 °C + SIMMER MICROWAVE for 20 mins.

Tip: Alternatively swap rhubarb, ginger jam and oranges for apple and

sultanas. Swap ground ginger for mixed spice and cinnamon.

ingredients

SERVES 8

200

(7 oz) butter or margarine

200

(7 oz) dark muscovado sugar

4 eggs, beaten

200

(7 oz) plain ﬂ our

(2 oz) ground almonds

100 ml (3 ﬂ oz) sherry

(3 oz) candied peel

(3 oz) glace cherries,

roughly chopped

250

(9 oz) currants

250

(9 oz) raisins

100

(4 oz) pecan nuts,

broken into pieces

ﬁ nely grated zest of 1 lemon

7.5 ml (1½ tsp) mixed spice

2.5 ml (½ tsp) vanilla extract

2.5 ml (½ tsp) baking powder

Dish: 20 cm (8”) round tin,

greased and lined

Oven accessory: enamel shelf

in lower shelf position

Celebration cake

Prepare the tin by lining with a double layer of greaseproof paper on the

inside and tie a double band of greaseproof paper around the outside.

Cream the butter and sugar until pale and ﬂ uffy. Add the eggs one at a time,

beating well after each addition. Fold in half the ﬂ our using a metal spoon,

then fold in the rest. Stir in the almonds. Mix in the sherry, and then add the

peel, cherries, raisins, currants, nuts, lemon zest, spice and vanilla. Stir in

the baking powder. Spoon mixture into the tin and spread evenly, removing

all air pockets. Make a small dip in the centre. Preheat oven on

CONVECTION 140 °C. Place tin on enamel shelf in the lower shelf position

and cook on CONVECTION 140 °C for 2 hours or until a skewer inserted in

the middle comes out clean. Leave cake to cool in tin. When completely cold

wrap well in cling ﬁ lm and foil to store until ready to decorate. The cake will

keep for several months.

ingredients

12 little cakes

100

(4 oz) butter

100

(4 oz) sugar

2 eggs, beaten

100

(4 oz) self-raising ﬂ our

Dish: 1 baking tray,

32 cm (12”) x 24 cm (9”)

each with 12 holes +

12 individual paper cases

Oven accessory: enamel

shelf in lower shelf

position

Small cakes

Preheat on CONVECTION 170 °C with the enamel shelf in the lower shelf

position. Beat the butter, which has been kept at room temperature, and

the sugar until a mousse-like consistency is achieved. Add the eggs one at

a time, beating well after each egg is added. Mix in the ﬂ our. Fill individual

paper cases two thirds full with the mixture. Place baking tray on enamel

shelf. Cook on CONVECTION 170 °C for 20-25 mins.

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Preheat on CONVECTION 170 °C with wire shelf in upper shelf position.

Cream together the butter and sugar until pale, then beat in the egg. Mix in

the ﬂ our until well combined and add the chosen additions. Place walnut-sized

spoonfuls of dough well apart on greased baking tray and enamel shelf, ﬂ atten

slightly with a fork. Place one baking tray onto the wire shelf in the upper shelf

position and the enamel shelf in the lower shelf position and cook for 10-15

mins or until golden. Remove cookies from baking tray and enamel shelf and

allow to cool on a wire rack.

ingredients

SERVES 12

Basic Cookie Dough:

100

(4 oz) butter

100

(4 oz) caster sugar

1 egg, beaten

175

(6 oz) plain ﬂ our

Variations:

White Chocolate and Pistachio Nut

(3 oz) white chocolate,

chopped

(2 oz) pistachio nuts,

chopped

Chocolate Chunk:

(2 oz) white chocolate,

chopped

(2 oz) dark chocolate,

chopped

Dish: 1 baking tray

30 cm (12”) x 21.5 cm (8”)

Oven accessory: enamel

shelf in lower shelf position

and wire shelf in upper shelf

position

Streusel mufﬁ ns

Make streusel topping by melting the butter on HIGH MICROWAVE for

10-20 secs. Add the remaining topping ingredients and combine to make a

soft dough. Chill. Sift together the ﬂ our, bicarbonate, baking powder and salt.

Stir in the sugar. Melt butter for the mufﬁ ns on HIGH MICROWAVE power

for 30 secs - 1 min. Cool slightly then mix in the buttermilk and egg. Preheat

on CONVECTION 170 °C with the enamel shelf in the lower shelf position.

Lightly stir the buttermilk mixture into the ﬂ our mixture. Fold fruit in gently.

Divide mixture equally between 6 mufﬁ n cases. Crumble small amounts of

streusel topping over each mufﬁ n. Place mufﬁ n tin on enamel shelf and cook

on CONVECTION 170 °C for 20-25 mins or until browned and well risen.

ingredients

MAKES 6

Streusel topping:

(2 oz) butter

(3 oz) plain ﬂ our

30 ml (2 tbsp) granulated sugar

15 ml ground mixed spice

Mufﬁ ns:

200

(8 oz) plain ﬂ our

3 ml (½ tsp) bicarbonate of soda

10 ml (2 tsp) baking powder

pinch salt

(3 oz) caster sugar

(3 oz) butter

200 ml (7 ﬂ oz) buttermilk

1 medium egg, beaten

100

(4 oz) fresh berries

Dish: 1 x 6 hole mufﬁ n tin +

6 paper mufﬁ n cases

Oven accessory: enamel

shelf in lower shelf position

Victoria sandwich

Cream butter and sugar until pale and ﬂ uffy. Add the eggs a little at a time

beating well after each addition. Fold in half the ﬂ our, using a metal spoon,

then fold in the remaining ﬂ our. Spoon the mixture into the tins and level

with a knife. Preheat oven on CONVECTION 180 °C. Place one tin in the

centre of the enamel shelf and one tin in the centre of the wire shelf. Cook

on CONVECTION 180 °C for 20-25 mins or until cooked. Sandwich together

with cream and jam and dust with icing sugar or with a ﬁ lling of your choice.

ingredients

SERVES 6

175

(6 oz) butter or margarine

175

(6 oz) caster sugar

3 eggs

175

(6 oz) self-raising ﬂ our

Dish: 2 x 18 cm (7”) cake tins,

greased and lined

Oven accessory: enamel

shelf in lower position + wire

shelf in upper position

Desserts / Cakes

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Desserts / Cakes

ingredients

SERVES 8

100

(4 oz) plain chocolate

100

(4 oz) butter

4 eggs

100

(4 oz) icing sugar

(2 oz) self raising ﬂ our

(2 oz) ground almonds

Topping:

(2 oz) butter

(1 oz) cocoa powder

30 ml (2 tbsp) milk

225

(8 oz) icing sugar

Dish: 23 cm (9”) round tin,

greased and lined

Oven accessory: enamel shelf

in lower shelf position

Chocolate cake

Place chocolate and butter in a bowl. Place on the base of the oven and

melt on HIGH MICROWAVE for 1-2 mins. Cool slightly. Whisk eggs and

sugar until pale and ﬂ uffy and then fold in the chocolate mixture. Fold in the

ﬂ our and almonds. Spoon the mixture into the tin. Preheat oven on

CONVECTION 180 °C. Place tin on enamel shelf in lower shelf position and

cook on CONVECTION 180 °C for 40 mins or until cooked. Leave to cool.

To make the topping, place butter in a bowl on the base of the oven and

melt on HIGH MICROWAVE for 30-40 secs. Stir in the remaining ingredients

and beat well until smooth. Spread the topping over the top of the cake.

ingredients

SERVES 6-8

225

(8 oz) plain ﬂ our

pinch salt

10 ml (2 tsp) ground ginger

10 ml (2 tsp) baking powder

3 ml ( ¼ tsp) bicarbonate of soda

100

(4 oz) soft brown sugar

(3 oz) butter or margarine

(3 oz) treacle

(3 oz) golden syrup

150 ml (¼ pt) milk

1 egg, beaten

Dish: 18 cm (7”) square tin

lined with 2 strips of

greaseproof paper to form a

cross

Oven accessory: glass shelf

in lower shelf position

Gingerbread

Sift the ﬂ our, salt, ginger, baking powder and bicarbonate of soda into a

bowl. Place the sugar, butter, treacle and syrup in a bowl on the base of the

oven and cook on HIGH MICROWAVE for 1 min. Whisk the milk and egg

together. Make a well in the centre of the dry ingredients and pour in the

liquid and syrup, mixing thoroughly. Pour the mixture into the cake tin. Place

tin on glass shelf in lower shelf position and cook on CONVECTION 160 °C

+ SIMMER MICROWAVE for 15-20 mins. Or until just ﬁ rm.

ingredients

SERVES 8

3 medium eggs, beaten

125

(4 oz) caster sugar

125

(4½ oz) plain ﬂ our

Filling:

jam or cream

icing sugar to dredge

Dish: Swiss roll tin

33 x 23 cm (13”x 9”),

greased and lined with

baking parchment

Oven accessory: wire shelf in

lower shelf position

Swiss roll

Whisk eggs and sugar together in a heatproof bowl until pale and creamy, and

mixture leaves a trail on the surface when the whisk is lifted. Carefully fold in

half of the sifted ﬂ our, and then fold in the other half. Fold in 15 ml (1 tbsp) of hot

water. Tip the tin to allow mixture to run into corners. Preheat oven on

CONVECTION 200 °C with wire shelf in lower shelf position. Place tin on wire

shelf and cook on CONVECTION 200 °C for 10 mins. Place sheet of

greaseproof paper on a damp tea towel and dredge paper with caster sugar.

Quickly turn the Swiss roll out onto the greaseproof and carefully remove the

baking parchment. Spread with jam or desired ﬁ lling. Roll up from short side with

the aid of the greaseproof paper. Dredge with icing sugar.

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Carrot cake

Place all the cake ingredients in a large bowl and mix well. Spoon into tin.

Place tin on glass shelf in lower shelf position and cook on

CONVECTION 170 °C + SIMMER MICROWAVE for 20-25 mins or until

cooked and well risen. Allow to cool in the tin. To make the topping cream

the butter and cream cheese until smooth. Stir in sieved icing sugar.

Decorate the cooled cake with the cream cheese topping and walnuts.

ingredients

SERVES 8

150 ml (¼ pt) sunﬂ ower oil

250

(9 oz) wholemeal

self-raising ﬂ our

10 ml (2 tsp) baking powder

10 ml (2 tsp) cinnamon

5 ml (1 tsp) nutmeg

150

(5 oz) light muscovado sugar

(2 oz) walnuts, coarsely

chopped

125

(4½ oz) carrots, grated

2 ripe bananas, mashed

2 eggs, beaten

Cream Cheese Topping:

(3 oz) butter

100

(4 oz) cream cheese

225

(8 oz) icing sugar

chopped walnuts to decorate

Dish: 20 cm (8”) square tin,

base lined

Oven accessory: glass shelf

in lower shelf position

Banana cake

Peel the banana and mash until smooth with the vanilla ﬂ avouring. Place the

butter and sugar in a bowl. Place on the base of the oven and heat on HIGH

MICROWAVE for 1 minute, or until soft. Stir in the ﬂ our, salt and bicarbonate

of soda. Beat in the eggs and mashed banana. Spoon into the prepared

cake tin. Place tin on glass shelf in lower shelf position and cook on

CONVECTION 160 °C + WARM MICROWAVE for 17-18 mins. Or until

cooked.

ingredients

SERVES 8

1 banana, large

3 ml (½ tsp) vanilla ﬂ avouring

(3 oz) butter

100

(4 oz) granulated sugar

150

(5 oz) self-raising ﬂ our

3 ml (½ tsp) salt

2 ml (¼ tsp) bicarbonate of soda

2 eggs

Dish: 20 cm (8”) cake tin,

lined with greaseproof paper

Oven accessory: glass shelf

in lower shelf position

Dundee cake

Mix the chopped nuts, fruit, peel and ﬂ our together. Cream the fat, sugar

and lemon rind until pale and ﬂ uffy. Beat in the eggs one at a time. Fold in

the dry ingredients. Spoon mixture into tin and hollow out the centre slightly.

Split the reserve almonds, and arrange on top. Place tin on glass shelf in

lower shelf position and cook on CONVECTION 160 °C + WARM

MICROWAVE for 40-45 mins.

ingredients

SERVES 8

100

(4 oz) currants

100

(4 oz) sultanas

100

(4 oz) raisins

(2 oz) whole almonds,

blanched and chopped, reserve

6 whole for decoration

100

(4 oz) chopped mixed peel

225

(8 oz) butter or margarine

225

(8 oz) soft brown sugar

grated rind of one lemon

4 eggs

275

(10 oz) plain ﬂ our

Dish: 20 cm (8”) round tin,

greased and lined

Oven accessory: glass shelf

in lower shelf position

Desserts / Cakes

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Desserts / Cakes

ingredients

SERVES 8

175

(6 oz) soft margarine

175

(6 oz) caster sugar

3 eggs, beaten

200

(7 oz) self raising ﬂ our

3 ml (½ tsp) salt

5 ml (1 tsp) mixed spice

45 ml (3 tbsp) Camp coffee

essence

15 ml (1 tbsp) milk

15 ml (1 tbsp) black treacle

(3 oz) chopped walnuts

Icing:

(2 oz) soft margarine

225

(8 oz) icing sugar

30 ml (2 tbsp) Camp coffee

essence

15 ml (1 tbsp) water

Dish: 18 cm (7”) round cake

tin, greased and lined

Oven accessory: glass shelf

in lower shelf position

Coffee walnut cake

Cream margarine and sugar until light and ﬂ uffy. Gradually beat in the eggs.

Fold in the dry ingredients. Add coffee essence, milk, treacle and walnuts.

Stir well and spoon into tin. Place tin on glass shelf and cook on

CONVECTION 160 °C + SIMMER MICROWAVE for 20-25 mins. Cool and

cut in half. Beat all icing ingredients together until smooth. Sandwich cake

together with half the icing and spread the remainder over the top. Decorate

with whole walnuts.

ingredients

SERVES 8-10

175

(6 oz) margarine

175

(6 oz) brown sugar

3 eggs

150

(5 oz) wholemeal self

raising ﬂ our

100

(4 oz) self raising ﬂ our

Almond essence

350

(1 lb) cooking apples

whole weight then peeled,

cored and thinly sliced

Juice of ½ a lemon

(1 oz) brown sugar

2 ml (¼ tsp) nutmeg

3 ml (½ tsp) cinnamon

Slivered almonds

Dish: 20 cm (8”) round cake

tin, lined

Oven accessory: glass shelf

in lower shelf position

Spicy apple cake

Cream together margarine and sugar until light and ﬂ uffy, gradually add

the beaten eggs. Fold in the ﬂ ours and a few drops of almond essence.

In a separate bowl combine apple slices, lemon juice, sugar, nutmeg and

cinnamon. Mix well. Place 2⁄3 rds of cake mixture into prepared tin. Arrange

the drained apple mixture on top, leaving a space around the edge. Top with

remaining cake mixture, sprinkle with almonds. Place on glass shelf in lower

shelf position and cook on CONVECTION 160 °C + WARM MICROWAVE

for 45-50 mins or until cooked.

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Chocolate brownies

Put the plain chocolate and butter in a large bowl. Place on the base of the

oven and cook on HIGH MICROWAVE for 3 mins. Leave to cool slightly.

Sieve the ﬂ our and baking powder into a bowl and set aside. Stir the sugar

into the chocolate. Add the eggs and vanilla essence. Fold in the ﬂ our and

chocolate. Pour the chocolate mixture into the prepared cake tin. Place on

glass shelf and cook on CONVECTION 180 °C + SIMMER MICROWAVE for

18 mins. The middle should feel soft when cooked. Allow to cool in the tin.

Remove the brownies from the tin and cut into squares.

ingredients

SERVES 10

250

(9 oz) plain chocolate

250

(9 oz) unsalted butter

175

(6 oz) plain ﬂ our

5 ml (1 tsp) baking powder

300

(11 oz) caster sugar

4 large eggs, lightly beaten

5 ml (1 tsp) vanilla essence

(3 oz) milk chocolate,

cut into large chunks

(3 oz) white chocolate,

cut into large chunks

Dish: bowl, 20 x 20 x 4 cm

(8”x 8” x 2”) tin lined with

lightly buttered greaseproof

paper

Oven accessory: glass shelf

lower shelf position

Fruit scones

Sift the ﬂ our, salt and baking powder together. Rub in fat until the mixture

resembles ﬁ ne breadcrumbs. Add sugar and sultanas. Make a well in the

centre and stir in enough milk to form a soft dough. Knead lightly. Pat out

to 2 cm (¾”) thick and cut into 10 rounds with a 5 cm (2”) cutter. Preheat

oven on CONVECTION 210 °C with wire shelf in upper position. Place the

rounds on the baking sheet and enamel shelf and brush with beaten egg.

Place enamel shelf in lower position and baking sheet on wire shelf. Cook

on CONVECTION 210 °C for 12-15 mins or until cooked and golden brown.

ingredients

SERVES 10

225

(8 oz) self-raising ﬂ our

pinch salt

5 ml (1 tsp) baking powder

(2 oz) butter

(1 oz) caster sugar

(2 oz) sultanas

75 ml (5 tbsp) milk

beaten egg to glaze

Dish: bowl, baking sheet

32 x 23 cm (12” x 9”) greased

and enamel shelf greased

Oven accessory: enamel

shelf in lower shelf position

and wire shelf in upper shelf

position

Desserts / Cakes

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Desserts / Cakes

ingredients

SERVES 10

Shortbread:

225

(8 oz) plain ﬂ our

(3 oz) caster sugar

175

(6 oz) unsalted butter

Caramel:

200

(7 oz)butter

397

(14 oz) unsweetened

condensed milk

60 ml (4 tbsp) golden syrup

Topping:

300

(11 oz) milk or dark

chocolate in chunks

30 ml (2 tbsp) vegetable oil

Dish: bowl 28 x 17 cm (11” x 7”)

cake tin, greased and lined

Oven accessory: enamel shelf

in lower shelf position

Millionaires shortbread

Place ﬂ our and sugar in a bowl and rub in butter. Press dough into tin.

Preheat oven on CONVECTION 170 °C on enamel shelf in lower shelf

position. Prick shortbread with a fork and cook on CONVECTION 170 °C

for 5 mins, then reduce temperature to 150 °C for 30-40 mins. Remove from

oven when shortbread has a golden colour and leave to cool in tin. Remove

shelf. Place butter for caramel in a bowl and melt on HIGH MICROWAVE for

1-2 mins. Add condensed milk and syrup. Whisk until thoroughly mixed

and cook on HIGH MICROWAVE for 10 mins. Stir mixture every minute to

prevent burning. Caramel should have thickened, allow to cool slightly. Pour

caramel over shortbread. Place chocolate and oil in a large bowl and melt on

HIGH MICROWAVE for 1-2 mins. Stir, allow to cool slightly. Pour chocolate

on caramel and chill.

ingredients

SERVES 8

250

(9 oz) butter

275

(10 oz) golden syrup

(3 oz) light muscovado sugar

425

(15 oz) porridge oats

Dish: bowl, 30 x 20 x 3.5 cm

(12”x 8”x 1”) tin lined with

lightly buttered greaseproof

paper

Oven accessory: enamel

shelf in lower shelf position

Flapjack

Place the butter, syrup and sugar into bowl. Place on the base of the oven and

cook on MEDIUM MICROWAVE for 4-5 mins. Stir the oats into the butter and

press the mixture into the tin. Preheat the oven on CONVECTION 180 °C. Place

tin on enamel shelf and cook on CONVECTION 180 °C for 25 mins. Leave to

cool in the tin for 5 mins. then mark into 18 pieces. Allow to cool completely

before removing from the tin.

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139

Bread

Standard bread/bread rolls

In a large bowl, combine the ﬂ our, yeast and salt. Rub in the butter or

margarine. Add the warm water then mix to a dough. Turn onto a ﬂ oured

surface and knead for 10 mins. For 1 loaf mould into the desired shape on

the greased enamel shelf. For rolls divide into 8 and shape into rolls. Place

on the greased enamel shelf. Cover and prove until the dough has doubled in

size in a warm place or place in the oven to prove on CONVECTION 40 °C.

Preheat on CONVECTION 200 °C. Glaze bread with beaten egg and sprinkle

with seeds, if desired. Place enamel shelf in oven in the lower shelf position

and cook on CONVECTION 200 °C for 25-30 mins for a loaf or 15-20 mins

for rolls or until golden.

ingredients

Serves 1 loaf or 8 rolls

450

(1 lb) strong bread ﬂ our

1 sachet dried yeast

5 ml salt

butter or margarine

275 ml (10 ﬂ oz) warm water

For Wholemeal Bread

Use 225

(8 oz) each of whole-

meal and strong white bread

ﬂ our

For Granary Bread

Use 450

(1 lb) granary ﬂ our

instead of strong white bread

ﬂ our

Oven accessory: enamel

shelf in lower shelf position

Pizza

Cook the ﬁ nely sliced onions and garlic in a bowl, with the olive oil, for

3-4 minutes on HIGH MICROWAVE. Leave to cool. Using your hands,

spread out the dough in the enamel shelf without making a raised edge.

Spread on the sauce, onions, oregano and season, covering all the dough

well. Cook on CONVECTION 220 °C for 10-15 mins. Then add other

ingredients according to taste, cheese, anchovies, olives, bacon pieces etc.

and continue cooking on CONVECTION 220 °C for 8-10 minutes.

ingredients

SERVES 2-4

2 onions, ﬁ nely sliced

3 garlic cloves, crushed

1 tbsp olive oil

1 roll of pizza dough

150

(5 oz) tomato sauce

1 tbsp oregano

100

(4 oz) grated mozzarella

salt, pepper

Dish: 1 bowl

Oven accessory: enamel

shelf in middle shelf position

Focaccia

In a large bowl, combine the ﬂ our, yeast and salt. Gradually add the olive oil

and 3-5 tbsp of warm water until you have soft dough. Turn onto a ﬂ oured

surface and knead for 10 mins. Place in a greased bowl, cover and prove

until the dough has doubled in size in a warm place or on CONVECTION

40 °C. Knock back the dough and knead again for a few minutes. Press the

dough onto a greased 25 cm round tin, cover and prove in a warm place or

on CONVECTION 40 °C for approximately 30 mins. Preheat on

CONVECTION 190 °C with the enamel shelf in the lower shelf position.

Dimple the surface of the dough. Drizzle with a little extra olive oil and

sprinkle with course sea salt. Cook on CONVECTION 190 °C for 20-25 mins

or until golden. Carefully remove from the tin and leave to cool on a rack.

ingredients

SERVES 1 loaf

400

(14 oz) strong bread ﬂ our

1 sachet dried yeast

10 ml (2 tsp) salt

(5 tbsp) olive oil

10 ml (2 tsp) curse sea salt

Dish: 25 cm round tin

Oven accessory: Enamel

shelf in lower shelf position

Sun dried tomato rolls

In a large bowl, combine the ﬂ our, yeast and salt, stir in the tomatoes. Gradually

add the olive oil, passata and 3-5 tbsp of warm water until you have soft dough.

Turn onto a ﬂ oured surface and knead for 10 mins. Divide dough into 6 and

place on enamel shelf. Prove until dough has doubled in size in a warm place or

on CONVECTION 40 °C. Preheat on CONVECTION 220 °C. Drizzle with a little

extra olive oil and sprinkle with course sea salt. Cook on CONVECTION 220 °C

for 15-20 mins or until golden.

ingredients

SERVES 6 rolls

250

(9 oz) strong bread ﬂ our

7 ml (1 tsp) sachet dried yeast

5 ml (1 tsp) salt

(1 oz) sun-dried tomatoes,

roughly chopped

45 ml (3 tbsp) olive oil

75 ml (3 ﬂ oz) passata

75 ml (3 ﬂ oz) warm water

5 ml (1 tsp) olive oil

Oven accessory: enamel

shelf in lower shelf position,

greased

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140

Preserves

ingredients

Makes approx. 2-2½ lb jam

675

(1½ lb) plums or damsons

200 ml (7 ﬂ oz) water

675

(1½ lb) jam sugar

30 ml (2 tbsp) lemon juice

5 ml (1 tsp) butter

Dish: large Pyrex

bowl

Plum jam

Prick the plums and place in a large bowl with the water. Place on the base

of the oven and cook on MEDIUM MICROWAVE for 10 mins or until the fruit

is soft. Add the rest of the ingredients and cook on HIGH MICROWAVE for

5 mins stirring frequently. Wash down any sugar crystals from around the

bowl and bring to the boil on HIGH MICROWAVE. Continue to cook on

HIGH MICROWAVE until setting point is reached approx. 25-30 mins. Leave

to cool slightly, remove the stones, then pot, seal and label.

ingredients

Makes approx. 2 lb

675

(1½ lb) tomatoes

225

(8 oz) cooking apples,

peeled and sliced

1 medium onion, chopped

100

(4 oz) granulated sugar

30 ml (2 tbsp) tomato puree

5 ml (1 tsp) salt

200 ml (7 ﬂ oz) white wine

vinegar

10 ml (2 tsp) ground ginger

2 ml (¼ tsp) cayenne pepper

3 ml (½ tsp) mustard powder

Dish: large Pyrex

bowl

Tomato chutney

Prick the tomatoes and place in a bowl. Cover with boiling water and leave

for 5 mins. Drain. Peel off skin and roughly chop ﬂ esh. Blend apple and

onion in a food processor to a thick puree. Combine all ingredients together

in a bowl. Cover, place on base of oven and cook on HIGH MICROWAVE

for 25-30 mins. Stirring occasionally, or until the mixture is thick with no

excess liquid. Leave to stand for 10 mins then stir and pour into sterilized

jars. Cover and label.

Sterilizing jars

Jam jars can be sterilized by microwave

ready for your jams. Half ﬁ ll with water and

heat them on HIGH power until water boils

(approx 3 mins for 2 jars). Empty and drain

upside down on kitchen paper. The jars

should be warm when ﬁ lled 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.

Stirring - Important

Sauces/gravy should be thoroughly stirred

before, during and after cooking, to avoid any

eruptions and to result in a smooth sauce.

Covering

Do not cover preserves whilst cooking, apart

from if recommended in the recipe.

WE DO NOT RECOMMEND THAT YOU

USE YOUR MICROWAVE TO STERILIZE

BABIES’ BOTTLES.

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 ﬁ nger pushes across the top.

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141

Preserves

Red onion marmalade

Put oil in bowl with onions cover with a lid or pierced cling ﬁ lm. Place on the

base of the oven and cook on MEDIUM MICROWAVE for 10 mins stirring

halfway. Add all other ingredients and mix well. Cover and cook on MEDIUM

MICROWAVE for 30-35 mins. Cool slightly, then pour into a clean, sterilized

jar. Allow to cool thoroughly before chilling.

ingredients

Makes 1½ lb

45 ml (3 tbsp) olive oil

4 large red onions halved

and thinly sliced

(2 oz) Demerara sugar

100

(4 oz) sultanas

300 ml (½ pint) red wine

125 ml (4 ﬂ oz) red wine vinegar

Dish: large Pyrex

bowl

Soft fruit jam

Place all ingredients in a large bowl. Cook on HIGH MICROWAVE for

5 mins (10-15 mins if using frozen fruit). Stir occasionally. Continue to cook

until sugar has dissolved. Wash down any sugar crystals from around the

bowl. Bring mixture to the boil on HIGH MICROWAVE. Continue to cook

until setting point is reached approx. 15-20 mins. Leave to cool slightly, stir

then pot, seal and label.

ingredients

SERVES 2-2½ lbs

450

(1 lb) soft fruit, washed

450

(1 lb) caster sugar

3 ml (2 tbsp) lemon juice

5 ml (1 tsp) butter

Dish: Large Pyrex

bowl

Lemon curd

Place all the ingredients in the bowl and mix together well. Cook on HIGH

MICROWAVE for 5-6 minutes, stirring every minute to begin with then every

30 seconds once the mixture starts to thicken. When the mixture stays on

the back of the spoon, stop cooking, before the eggs cook too much. The

mixture will continue to thicken as it cools. Fill the jars while the curd is hot,

close them and turn them over. Keep the lemon curd in the fridge.

ingredients

Makes 2 jars

4 untreated lemons, the juice

and zest of

400

(14 oz) crystalised sugar

4 beaten eggs

100

(4 oz) butter

Dish: 1 Pyrex

bowl,

2 litre (3.5 pt) capacity

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142

Questions & answers

Q: Why won’t my oven turn on?

A: When the oven does not turn on, check

the following:

1. Is the oven plugged in securely? Remove

the plug from the outlet, wait 10 seconds

and reinsert.

2. Check the circuit breaker and the fuse

Reset the circuit breaker or replace the fuse

if it is tripped or blown.

3. If the circuit breaker or fuse is all right, plug

another appliance into the outlet. If the

other appliance works, there probably is a

problem with the oven. If the other

appliance does not work, there probably is

a problem with the outlet.

If it seems that there is a problem with the

oven, contact an authorized Service Centre.

Q: My oven causes interference with my TV.

Is this normal?

A: Some radio and TV interference might

occur when you cook with the oven. This

interference is similar to the interference

caused by small appliances such as

mixers, vacuums, blow dryers, etc. It

does not indicate a problem with your

oven.

Q: The oven won’t accept my program.

Why?

A: The oven is designed not to accept an

incorrect program. For example, the oven

will not accept a fourth stage.

Q: Sometimes warm air comes from the

oven vents. Why?

A: The heat given off from the cooking food

warms the air in the oven cavity. This

warmed air is carried out of the oven by

the air ﬂ ow pattern in the oven. There are

no microwaves in the air. The oven vents

should never be blocked during cooking.

Q: I can’t set an auto cook program and

‘HOT’ appears in the display. Why?

A: If the oven has previously been used and

it is too hot to be used on an Auto Sensor

Cook Program, ‘HOT’ will appear in the

display window. After the ‘HOT’

disappears, the Auto Sensor Cook

Programs may be used. If in a hurry,

cook food manually by selecting the

correct cooking mode and cooking time

yourself.

Q: Can I use a conventional oven thermometer

in the oven?

A: Only when you are using

GRILL/CONVECTION/TURBO-BAKE

cooking mode. The metal in some

thermometers may cause arcing in your

oven and should not be used on

MICROWAVE and COMBINATION

cooking modes.

Q: There are humming and clicking noises from

my oven when I cook by COMBINATION.

What is causing these noises?

A: The noises occur as the oven

automatically switches from

MICROWAVE power to GRILL/

CONVECTION to create the

combination setting. This is normal.

Q: My oven has an odour and

generates smoke when using the

COMBINATION and GRILL

function. Why?

A: After repeated use, it is recommended

to clean the oven and then run the oven

without food. This will burn off any food,

residue or oil which may cause an odour

and/or smoking.

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143

Questions & answers

Q: The oven stops cooking by microwave

and ‘H97’ or ‘H98’ appears in the

display. Why?

A: This display indicates a problem with the

microwave generation system. Please

contact an authorised Service Centre.

Q: The fan continues to rotate after

cooking. Why?

A: After using oven, the fan motor may

rotate to cool the electrical components.

This is normal and you can continue

using the oven at this time.

Q: Can I check the pre-set oven

temperature while cooking or

preheating by Oven?

A: Yes. Touch Convection and the oven

temperature will appear in the display

window for 2 seconds.

Q: “DEMO MODE PRESS ANY KEY”

appears in the display and the oven

does not cook. Why?

A: The oven has been programmed in

DEMO MODE. This mode is designed for

retail store display. Deactivate this mode

by touch Micro Power once and

Stop/Cancel 4 times.

Q: Can I use a conventional oven

thermometer in the oven?

A: Only when you are using GRILL/

CONVECTION/TURBO-BAKE

cooking mode. The metal in some

thermometers may cause arcing in your

oven and should not be used on

MICROWAVE and COMBINATION

cooking modes.

Q: The operation guide has disappeared on

my display, I can only see numbers?

A: The operation guide was turned off by

tapping Timer/Clock 4 times. When

colon or time of day is displayed, touch

Timer/Clock 4 times to turn the operation

guide back on.

Q: The control panel keys do not respond

when tapped. Why?

A: Ensure the oven is plugged in.

The oven may be in stand-by mode.

Open and close the door to activate.

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144

Technical speciﬁ cations

Rated Voltage:

230-240 V 50 Hz

Operating Frequency:

2450 MHz

Input Power:

Max 2700 W

Microwave 990 W

Grill 1330 W

Convection 1380 W

Output Power:

1000 W (IEC-60705)

Grill 1300 W

Convection 1350 W

Outer Dimensions:

494 mm (W) x 438 mm (D) x 390 mm (H)

Oven Cavity Dimensions:

410 mm (W) x 320 mm (D) x 250 mm (H)

Weight: without internal accessories

Noise:

56 dB

Weight and Dimensions shown are

approximate.

This product is an equipment that fulﬁ lls the

European standard for EMC disturbances

(EMC = Electromagnetic Compatibility)

EN 55011. According to this standard this

product is an equipment of group 2, class B

and is within required limits. Group 2 means

that radio-frequency energy is intentionally

generated in the form of electromagnetic

radiation for warming up of foods. Class

B means that this product may be used in

normal household areas.

Information on Disposal for

Users of Waste Electrical

& Electronic Equipment

(private households)

This symbol on the products and/

or accompanying documents

means that used electrical and

electronic products should not be mixed with

general household waste.

For proper treatment, recovery and recycling,

please take these products to designated

collection points, where they will be accepted

on a free of charge basis. Alternatively, in

some countries you may be able to return

your products to your local retailer upon the

purchase of an equivalent new product.

Disposing of this product correctly will help to

save valuable resources and prevent any po-

tential negative effects on human health and

the environment which could otherwise arise

from inappropriate waste handling. Please

contact your local authority for further details

of your nearest designated collection point.

Penalties may be applicable for incorrect

disposal of this waste, in accordance with

national legislation.

For business users in the

European Union

If you wish to discard electrical and

electronic equipment, please contact your

dealer or supplier for further information.

Information on Disposal in other

Countries outside the European

Union

This symbol is only valid in the European

Union.

If you wish to discard this product, please

contact your local authorities or dealer and

ask for the correctmethod of disposal.

Manufactured by:

Panasonic Appliances Microwave

Oven (Shanghai) Co., Ltd

888, 898 Longdong Road.

Pudong, Shanghai, 201203, China.

Imported by:

Panasonic Marketing Europe GmbH

Contact:

Panasonic Testing Centre

Winsbergring 15, 22525 Hamburg,

Germany.

F0003BH21BP_04_130820.indd 144F0003BH21BP_04_130820.indd 144 2013-8-20 9:21:562013-8-20 9:21:56

F0003BH21BP_04_130820.indd 145F0003BH21BP_04_130820.indd 145 2013-8-20 9:21:562013-8-20 9:21:56

Cookery Advice Line

For COOKERY ADVICE call: 01344 862108

Open Monday to Friday 9am–12pm

Home Economists will provide friendly guidance on queries

relating to recipes and cooking in your microwave.

Visit Panasonic's The Ideas Kitchen

website for Microwave advice, recipes,

cooking tips and offers:

www.theideaskitchen.co.uk

cook

learn

the

PHONE OUR

CUSTOMER CARE CENTRE

0844 844 3899

For service or spares.

Or order spares direct on line at

www.panasonic.co.uk

Web Site:http://www.panasonic.co.uk

F0003BH21BP

PA0713-10813

Printed in P.R.C.

F0003BH21BP_04_130820.indd 146F0003BH21BP_04_130820.indd 146 2013-8-20 9:21:562013-8-20 9:21:56

Panasonic NN-CF853WBPQ Premium Combination Oven

Product's Documents

Operating Instructions

Specifications

Panasonic NN-CF853WBPQ Questions and Answers

#1 Can I turn off the beeping sound of the microwave?

#2 My microwave seems to run after the cooking has finished.

#3 What is Chaos defrost?

#4 Is the light supposed to be on in the microwave? Is there any way in which I can turn it off?

#5 Is it normal for the outside casing to get hot on my microwave oven?

#6 Why does my microwave have condensation in-between the glass doors?

#7 My microwave displays "Demo Mode", how can I deactivate this?

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