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A39887,R206 O/M

19

TINSEA941WRRZ-K32 UK R206

❇ COOKING

▼ METHOD

● STANDING

❇ Cooking Time:  Cooking time is constant for any quantity of rice or pasta, quantity of boiling water has to be adjusted

according to quantity of rice or pasta, see Method.

● Standing Time: For rice and pasta:  After standing, rinse in boiling water prior to serving.

14 - 15 Minutes

20 - 21 Minutes

11 - 12 Minutes

12 - 13 Minutes

10 - 11 Minutes 

11 - 12 Minutes

4 - 5 Minutes

4 - 5 Minutes

6 - 7 Minutes 

7 - 8 Minutes

8 - 9 Minutes

15g (1/2oz) butter 

4 eggs (medium) 

90ml  (6 tbsp) milk

salt & pepper

15g (1/2oz) butter

2 eggs (medium) 

30ml (2 tbsp) milk

salt & pepper

5 Minutes

5 Minutes

5 Minutes

5 Minutes

5 Minutes

5 Minutes

5 Minutes

5 Minutes

5 Minutes

5 Minutes

5 Minutes

30 Seconds

30 Seconds

Add 300ml (1/2 pint) boiling water/100g (4oz) rice.

Do not cover. Stir twice during cooking.

Add 400ml (14fl.oz) boiling water/100g (4oz)

rice. Do not cover. Stir twice during cooking.

Add 300ml (1/2 pint) boiling water/100g (4oz)

pasta. Do not cover. Stir twice during cooking.

Add 300ml (1/2 pint) boiling water/100g (4oz)

pasta. Do not cover. Stir twice during cooking. 

Add 300ml (1/2 pint) boiling water/100g (4oz)

pasta. Do not cover. Stir twice during cooking. 

Add 300ml (1/2 pint) boiling water/100g (4oz)

pasta. Do not cover. Stir twice during cooking. 

Add 300ml (1/2 pint) boiling water/100g (4oz)

pasta. Do not cover. Stir twice during cooking.

Add 300ml (1/2 pint) boiling water/100g (4oz)

pasta. Do not cover. Stir twice during cooking. 

Add 300ml (1/2 pint) boiling water/100g (4oz)

pasta. Do not cover. Stir twice during cooking. 

Add 300ml (1/2 pint) boiling water/100g (4oz)

pasta. Do not cover. Stir twice during cooking. 

Add 300ml (1/2 pint) boiling water/100g (4oz)

pasta. Do not cover. Stir twice during cooking. 

1  Whisk together eggs and milk. Season.  
2  Place butter in a 25.4cm (10”) flan dish.  

Heat on HIGH (100%) for 1 minute, until 
melted.  Coat the dish with the melted butter. 

3  Pour omelette mixture into flan dish. Cook 

on HIGH (100%) for 3 minutes. Whisk 
mixture and cook again on HIGH (100%) 
for 3 minutes.

1  Melt the butter in a bowl on MEDIUM HIGH 

(70%) for 30 seconds.

2 Add the eggs, milk and seasoning and mix well.
3 Cook on MEDIUM HIGH (70%) for 3 

minutes, stirring every minute.

MEDIUM HIGH

70%

MEDIUM HIGH

70%

MEDIUM HIGH

70%

MEDIUM HIGH

70%

MEDIUM HIGH

70%

MEDIUM HIGH

70%

MEDIUM HIGH

70%

MEDIUM HIGH

70%

MEDIUM HIGH

70%

MEDIUM HIGH

70%

MEDIUM HIGH

70%

HIGH

100%

MEDIUM HIGH

70%

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A39887,R206 O/M

TINSEA941WRRZ-K32 UK R206

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Canned foods (Soup,
Baked beans, 
Spaghetti, Vegetables)

Bread rolls (cooked)
Croissants

Christmas 
pudding

Sausage rolls (cooked,
chilled approx. 50g
(2oz) each)

Quiche, 
(cooked, chilled) 

Meat pie 
(cooked, chilled)

Fruit pie 
(cooked, chilled)

5 - 6 Minutes/

425g (15oz) can 

30 - 40 Seconds/

2 croissants/2 rolls

30 Seconds/125g (5oz) slice

50 Seconds/175g (6oz)

pudding

40 Seconds/2 sausage rolls

1 Minute/4 sausage rolls

2 Minutes/6 sausage rolls

3 - 4 Minutes/125g (5oz)

9 - 10 Minutes/450g (1lb)

3 - 4 Minutes/225g (8oz)

9 - 10 Minutes/600g (1lb 5oz)

20 - 30 Seconds/50g - 70 g

4 - 5 Minutes/450g (1lb)

6 - 7 Minutes/600g (1lb 5oz)

Remove from can. Place in a dish and

cover.  Stir halfway through cooking.

Place on kitchen roll.

Place in a flan dish. Do not exceed

cooking time advised  by food

manufacturer.

Place in a flan dish. Do not exceed

cooking time advised  by food

manufacturer.

Remove from foil container and

place in a flan dish. 

Remove from foil container and

place in  flan dish or on plate.

Remove from foil container and

place in  flan dish or on plate.

2 Minutes

Nil

30 Seconds

30 Seconds

1 - 2 Minutes
2 - 3 Minutes

2 - 3 Minutes
3 - 4 Minutes

1 - 2 Minutes
2 - 3 Minutes

MEDIUM

HIGH 70%

MEDIUM

HIGH 70%

MEDIUM

HIGH 70%

MEDIUM

HIGH 70%

MEDIUM

HIGH 70%

MEDIUM

HIGH 70%

MEDIUM

50%

Serves 2 - 4   
Preparation time  -  6 - 8 minutes
50g (2oz) butter
50g (2oz) fresh brown breadcrumbs
50g (2oz) cooked ham, finely chopped
90ml (6 tbsp) double cream
salt and pepper to taste
5ml (1 tsp) fresh parsley, chopped
2 large ripe avocados
15ml (1 tbsp) lemon juice 
50g (2oz) cheese, grated
fresh parsley sprigs to garnish

1 Place the butter in a bowl and heat on HIGH

(100%) for 30 seconds. Stir in the
breadcrumbs and ham. Add enough cream to
bind the mixture.  Season with salt and pepper
to taste and stir in the parsley. Cook on
HIGH (100%) for 3 minutes.  

2 Cut the avocados in half. Remove the stone

and brush the flesh with lemon juice. Fill each
avocado half with the breadcrumb mixture.        

3 Place the filled avocados in a flan dish and

sprinkle with the grated cheese.  

4 Cook on HIGH (100%) for 1 minute, until

the cheese has melted. Garnish with sprigs of
fresh parsley.  

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A39887,R206 O/M

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TINSEA941WRRZ-K32 UK R206

Serves 4    
Preparation time  -  6 minutes
125g (5oz) onion, chopped
225g (8oz) mushrooms, sliced
25g (1oz) butter
25g (1oz) plain flour
300ml (

1

/

2

pint) milk

450ml (

3

/

4

pint) hot vegetable stock

2.5ml (

1

/

2

tsp) dried marjoram

2.5ml (

1

/

2

tsp) dried basil

salt and pepper to taste
150ml (

1

/

4

pint) double cream

1 Cook the onion, mushrooms and butter

together in a bowl on HIGH (100%) for 5
minutes.

2 Stir in the flour to form a paste. Gradually add

the milk and the stock.

3 Stir in the marjoram, basil, salt and pepper to

taste.  Cook on HIGH (100%) for 9 minutes,
stir after 5 minutes.

4 Blend the soup and add the cream. Cook on

HIGH (100%) for 7 minutes. 

Serves 4          
Preparation time  -  5 - 6 minutes
4 salmon steaks (approx. 175g (6oz) each)
45ml (3 tbsp) dry white wine
300ml (

1

/

2

pint) mustard sauce (See Page 25)

Fresh rosemary

1 Place the salmon steaks in a large flan dish,

pierce in several places and add the wine.
Cover and cook on MEDIUM HIGH (70%)
for 10 minutes.  Allow to stand whilst
preparing the sauce.  

2 Place the salmon steaks in a warm serving

dish, reheat on MEDIUM HIGH (70%) for 2
minutes. Serve the sauce separately.

Serves 4           
Preparation time  -  18 minutes
675g (1

1

/

2

lb) potatoes, peeled and chopped

75ml (5 tbsp) water
25g (1oz) butter
30-60ml (2-4 tbsp) milk
salt and pepper to taste
600g (1lb 5oz) fish fillets (e.g. fresh cod)
600ml (1 pint) parsley sauce (See Page 25)
25g (1oz) cheese, grated

1 Place potatoes in a bowl, add 75ml (5 tbsp)

water.  Cover and cook on HIGH (100%) for
14 minutes, until soft enough to mash.  Mash
with butter, milk and seasoning. 

2 Place fish in a flan dish in a single layer, cover

and cook on MEDIUM HIGH (70%) for 14
minutes. Flake the fish and mix with the
parsley sauce. Pour into a flan or casserole
dish. Spread the potatoes on top and sprinkle
with the grated cheese.

3 Cook on MEDIUM HIGH (70%) for 20

minutes, until the cheese has melted.

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A39887,R206 O/M

TINSEA941WRRZ-K32 UK R206

22

Serves 4           
Preparation time  -  10 - 12 minutes
50g (2oz) butter
45ml (3 tbsp) vegetable oil
125g (5oz) onions, finely chopped
2 sticks of celery, finely chopped
2 cloves garlic, crushed
3 rashers of bacon, finely chopped
1 bay leaf
400g (14oz) canned, chopped tomatoes
30ml (2 tbsp) tomato purée
450g (1lb) lean minced beef
30ml (2 tbsp) dried mixed herbs
300ml (

1

/

2

pint) dry red wine 

300ml (

1

/

2

pint) beef stock

salt and pepper to taste

1 Melt the butter and oil in a large bowl on

HIGH (100%) for 30 seconds. Stir in the
onion, celery, garlic and bacon. Cook on
HIGH (100%) for 6 minutes, stir halfway
through cooking.

2 Add the bay leaf, tomatoes, tomato purée and

minced beef to the vegetable mixture. Add the
herbs, wine and stock, mix thoroughly.

3 Cook on MEDIUM HIGH (70%) for 30

minutes, stir 2 - 3 times during cooking until
the sauce has thickened. Season to taste and
serve hot with spaghetti.

Make as the bolognese sauce omitting the wine. Place in dish, top with 700g (1

1

/

2

lb)

mashed potatoes. Heat on HIGH (100%) for 5 - 6 minutes.

Make as the bolognese sauce. At stage 3, add 450g (1lb) canned red kidney beans
and 5-15ml (1 - 3 tsp) chilli powder, to taste.  

Serves 4          
Preparation time  -  10 - 12 minutes
800g (1

3

/

4

lb) rump steak, cut into strips

50g (2oz) plain flour
salt and pepper to taste
125g (5oz) onion, finely chopped
30ml (2 tbsp) tomato purée
450ml (

3

/

4

pint) hot beef stock

150ml (

1

/

4

pint) white wine

30ml (2tbsp) cornflour mixed with a little water
100g (4oz) mushrooms, thinly sliced
150ml (

1

/

4

pint) soured cream

1 Toss the steak in the flour, salt and pepper,

until evenly coated.

2 Place the steak, remaining flour, onion, tomato

purée, beef stock and white wine in a
casserole dish. Cover and cook on MEDIUM
HIGH (70%) for 30 minutes, stir twice.

3 Stir in cornflour and mushrooms. Cook on

MEDIUM HIGH (70%) for 5 minutes. Stir in
the cream to serve.

Ideal served on a bed of tagliatelle or rice.

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