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MEDIUM

HIGH 70%

MEDIUM

HIGH 70%

MEDIUM

HIGH 70%

MEDIUM

HIGH 70%

MEDIUM

HIGH 70%

MEDIUM

HIGH 70%

MEDIUM 

50%

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

Bread rolls/
Croissants

Christmas 
pudding

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

Quiche, 
(cooked, chilled) 

Meat pie 
(cooked, chilled)

Fruit pie 
(cooked, chilled)

7 - 8 Minutes/

425g can

40 - 50 Seconds/

2 croissants/2 rolls

40 Seconds/125g slice

1 Minute/175g pudding

2 Minutes/2 sausage rolls
3 Minutes/4 sausage rolls
4 Minutes/6 sausage rolls

5 - 6 Minutes/175g
8 - 9 Minutes/400g

11 -12 Minutes/700g

4 - 5 Minutes/150g

9 - 10 Minutes/500g

13 - 14 Minutes/800g

30 - 40 Seconds/50g - 70g

6 - 7 Minutes/450g

9 - 10 Minutes/700g

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.

Place directly on the turntable or 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 Minute

1 - 2 Minutes
2 - 3 Minutes

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TINSEB027WRRZ-K41 UK R207

20

Serves 2 - 4   
75g fresh breadcrumbs
50g cooked ham, finely chopped
142ml double cream
salt and pepper to taste
5ml (1tsp) fresh parsley, chopped
2 large ripe avocados
15ml (1tbsp) lemon juice 
50g cheese, grated
fresh parsley sprigs to garnish

1 Place the breadcrumbs and ham in a bowl.

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 4 minutes, until

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

NOTE: Take care when heating foods with high sugar or fat content, for example, Christmas pudding and mince pies. 

DO NOT EXCEED THE REHEATING TIMES GIVEN IN THE CHART ABOVE.

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21

TINSEB027WRRZ-K41 UK R207

Serves 6
50g margarine
250g mushrooms, quartered
30ml (2 tbsp) garlic purée

1 Heat the margarine on HIGH (100%) for 30

seconds.

2 Stir in the mushrooms, garlic and cook on

MEDIUM HIGH (70%) for 5 minutes,
stirring 2-3 times.
Serve in ramekin dishes with French bread. 

Serves 2-4    
2 large green, red or yellow peppers
225g minced pork
100g cooked rice
50g red pepper, finely chopped
50g spring onions
15ml (1 tbsp) garlic purée
5ml (1 tsp) ground cumin
salt and pepper
1 egg (medium)
100g cheddar cheese, grated

1 Cut peppers lengthways into halves. Remove

seeds and membranes. Place in a greased
25cm (10”) flan dish.

2 In a medium bowl, combine all remaining

ingredients except cheese. Fill pepper halves
with equal amounts of the mixture.

3 Sprinkle the cheese over the filling.
4 Place dish on the turntable and cook on

MEDIUM HIGH (70%) for 14 minutes.

Serves 4          
900g potatoes, peeled and chopped
135ml (9 tbsp) water
25g margarine
30 - 60ml (2 - 4 tbsp) milk
salt and pepper to taste
600g fish fillets (e.g. fresh cod)
300ml (

1

/

2

pint) white sauce (See Page 26)

10ml (2 tsp) dried dill

1 Place potatoes in a bowl, add the water.

Cover and cook on HIGH (100%) for 20
minutes, until soft enough to mash.  Mash
with margarine, 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 into the sauce.
Add the dill and mix well.

3 Pour into a casserole dish. Spread the potatoes

on top. 

4 Cook on MEDIUM HIGH (70%) for 20

minutes. 

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22

Serves 4
20ml (4 tsp) indonesian curry paste
20ml (4 tsp) sweet chilli sauce
5ml (1 tsp) garlic purée
5ml (1 tsp) english mustard powder
30ml (2 tbsp) plain flour
284ml soured cream
4 salmon fillets (approx. 200g each)

1

Mix all the ingredients together in a bowl,
except the cream and salmon.

2 Place a quarter of this mixture into another

bowl, cut a slit into each fillet lengthways and
then place equal amounts of the mixture into
each slit.

3 Place the fillets into a flan dish and cook on

MEDIUM HIGH (70%) for 10 minutes.

4 Stir the cream into the remaining mixture to

make the sauce, keep refrigerated until required.

Serves 4          
45ml (3 tbsp) plain flour
salt and pepper
500g braising steak, diced
50g margarine
200g carrots, sliced
150g courgettes, sliced
75g onions, sliced
250g potatoes, par-boiled and cubed
450ml (

3

/

4 

pint) hot beef stock

150ml (

1

/

4 

pint) red wine

30ml (2 tbsp) tomato purée
30ml (2 tbsp) worcestershire sauce
salt and pepeer to taste
30ml (2 tbsp) cornflour blended with  water

1 Mix together the flour, salt and pepper, then

toss the steak in the seasoned flour until well
coated.

2 Heat the margarine in a 2.5 litre (approx. 4

pint) casserole dish on HIGH (100%) for 30
seconds. Stir in the steak, carrots, courgettes,
onions and potatoes.

3 Add the beef stock, wine, tomato purée,

worcestershire sauce, seasoning and blended
cornflour, stir well.

4. Cook on MEDIUM (50%) for 30 minutes,

then MEDIUM HIGH (70%) for 25 minutes.
Leave to stand for 5 minutes before serving,
so that the meat relaxes to improve texture.

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TINSEB027WRRZ-K41 UK R207

Serves 4          
450g stewing steak, cubed
100g kidney, cubed
100g onion, chopped
450ml (

3

/

4 

pint) hot beef stock

30ml (2 tbsp) cornflour, mixed with a little water
225g self raising flour
2.5ml (

1

/

2 

tsp) salt

5ml (1tsp) baking powder
100g suet
approximately 150ml (

1

/

4 

pint) cold water

15ml (1 tbsp) milk

1 Place steak, kidney, onion and stock in a large

casserole dish. Cover and cook on MEDIUM
HIGH (70%) for 30 minutes. Stir halfway
through cooking and add the cornflour to
thicken.

2 To make the pastry, place the flour, salt, baking

powder and suet in a bowl and mix well. 

3 Add enough cold water to form a soft dough.

Knead lightly. Roll out 

2

/

3

of the pastry and line a 1

litre (1

3

/

4 

pint) greased pudding basin with this

pastry. Roll out the remaining pastry and cut a
circle large enough to cover the surface. 

4 Fill the basin with the meat mixture, top with

pastry circle and brush with milk. Make a slit
in centre to allow steam to escape.

5 Cover with cling film, pierce and cook on

MEDIUM HIGH (70%) for 15 minutes.

Serves 4          
45ml (3 tbsp) vegetable oil
150g onion, finely chopped
100g celery, finely chopped
2 cloves garlic, crushed
1 bay leaf
400g canned, chopped tomatoes
30ml (2 tbsp) tomato purée
450g lean minced beef
150ml (

1

/

4

pint) red wine 

300ml (

1

/

2

pint) hot beef stock

salt and pepper to taste
30ml (2 tbsp) cornflour blended with 30ml water

1 Place oil, onion, celery and garlic into a 2.5

litre (approx. 4 pint) dish and mix well. 

2 Cook on MEDIUM HIGH (70%) for 4

minutes. 

3 Add all the remaining ingredients, mix

thoroughly.

4 Cook on MEDIUM HIGH (70%) for 25

minutes, untill sauce is thick. Stir 2-3 times
during cooking.
Serve hot with spaghetti.

Shepherds pie:  Make as the bolognese sauce, omitting the wine.  Place in dish, top with 900g mashed
potatoes. Heat on HIGH (100%) for 5 - 6 minutes.
Chilli Con Carne:  Make as the bolognese sauce. At stage 3, add 450g drained canned red kidney
beans and 5 - 15ml (1 - 3 tsp) chilli powder, to taste. 

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