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19

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2 Minutes

2 Minutes

2 Minutes

2 Minutes

2 Minutes

2 Minutes

2 Minutes

2 Minutes

4 Minutes

4 Minutes

2 Minutes

2 Minutes

2 Minutes

3 Minutes

2 Minutes

3 Minutes

2 Minutes

2 Minutes

2 Minutes

6 Minutes/

225g (8oz) 

6 Minutes/

225g (8oz) 

6 Minutes/

225g (8oz)

6 Minutes/

225g (8oz)

7 Minutes/

2 Cobs

5 Minutes/

225g (8oz)

6 Minutes/ 

225g (8oz)

5 Minutes/

225g (8oz)

12 Minutes/ 

2 potatoes

11 Minutes/ 

225g (8oz)

8 Minutes/

225g (8oz)

6 Minutes/ 

225g (8oz)

7 Minutes/

225g (8oz)

7 Minutes/

225g (8oz)

6 Minutes/

225g (8oz)

12 Minutes/

2 cobs

6 Minutes/

225g (8oz)

6 Minutes/

450g (1lb)

6 Minutes/

450g (1lb)

HIGH

100%

HIGH

100%

HIGH

100%

HIGH

100%

HIGH

100%

HIGH

100%

HIGH

100%

HIGH

100%

HIGH

100%

HIGH

100%

HIGH

100%

HIGH

100%

HIGH

100%

HIGH

100%

HIGH

100%

HIGH

100%

HIGH

100%

HIGH

100%

HIGH

100%

Slice/chop. Add 30ml (2tbsp) water. Cover

dish. Stir halfway through cooking.

Add 30ml (2tbsp) water. Cover dish.  

Stir halfway through cooking.

Add 45ml (3 tbsp) water. Cover. Stir

halfway through cooking.

Slice or break into florets.Add 30ml (2tbsp)

water. Cover. Stir halfway through cooking.

Add 45ml (3tbsp) water. Cover. 

Stir 1/2 through cooking.

Slice. Add 30ml (2tbsp) water. Cover dish.

Stir halfway through cooking.

Slice. Add 45ml (3tbsp) water. Cover. 

Stir halfway through cooking.

Add 30ml (2tbsp) water. Cover dish.  Stir

halfway through cooking.

Prick in several places.

Place on the edge of the turntable.

Cut into quarters. Add 60ml (4tbsp) water.

Cover. Stir halfway through cooking.

Dice. Add 45ml (3tbsp) water. Cover dish.

Stir halfway through cooking.

Place in dish. Add 15ml (1tbsp) water.

Cover dish. Stir halfway through cooking.

Place in dish. Add 15ml (1tbsp) water.

Cover dish. Stir halfway through cooking.

Place in dish. Add 15ml (1tbsp) water.

Cover dish. Stir halfway through cooking. 

Place in dish. Add 15ml (1tbsp) water.

Cover dish. Stir halfway through cooking.

Place in dish. Cover dish. Turnover halfway

through cooking.

Place in dish. Cover dish. Stir halfway

through cooking.

Peel & slice. Place in a dish and cover.  

Stir during cooking.

Place in a dish and cover.

Stir during cooking.

5 Minutes

5 Minutes

4 Minutes

4 Minutes

4 Minutes

4 Minutes

30 Seconds

30 Seconds

30 Seconds

30 Seconds

MEDIUM HIGH

70%

MEDIUM HIGH

70%

MEDIUM HIGH

70%

MEDIUM HIGH

70%

MEDIUM HIGH

70%

MEDIUM HIGH

70%

HIGH

100%

HIGH

100%

HIGH

100%

HIGH

100%

20

14-15 Minutes

20 Minutes

11-12 Minutes

12-13 Minutes

10-11 Minutes 

11-12 Minutes

15g (1/2oz) butter 

4 eggs (size 3) 

90ml  (6tbsp) milk

salt & pepper

15g (1/2oz) butter

2 eggs (size 3) 

30ml (2tbsp) milk

salt & pepper

2 eggs (size 3)

10ml (2tsp) oil

1 egg (size 3)

❇ 

● 

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. 

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

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

3  Pour omelette mixture into flan dish. Cook on 

100% (HIGH) for 2 minutes. Whisk mixture 
and cook again on 100% (HIGH) for1minute.

1 Melt the butter in a bowl on 100% (HIGH) 

for 1 minute.

2 Add the eggs, milk and seasoning and mix well.
3 Cook on 100% (HIGH) for 2 minutes, stirring 

every 30 seconds. 

1  Break each egg into a ramekin dish. Care-

fully pierce the white and yolk in 3-4 places.

2 Cover and cook  on 100% (HIGH) for 2 

minutes.

1 Place the oil in a 17.8cm (7”) shallow dish 

and heat on 100% (HIGH) for 1 minute.

2 Break the egg into the oil. Pierce the yolk 

and white in 3-4 places. Cook on100% 
(HIGH) for 1 minute.

❇

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:  After standing, rinse in boiling water prior to serving.

21

Soup, Baked beans, 
Spaghetti, Potatoes,
Vegetables (canned)

Bread rolls (med.)
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 Seconds/

2 croissants/2 rolls

30 Seconds/125g (5oz) slice

45 Seconds/175g (6oz)

pudding

45 Seconds/2 sausage rolls

1 Minute/4 sausage rolls

2 Minutes/6 sausage rolls

5 Minutes/small quiche
7 Minutes/large quiche

5 Minutes/small pie
9 Minutes/large pie

3 Minutes/small pie

5 minutes/large pie

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

1-2 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
100g (4oz) cooked ham, finely chopped
90ml (6tbsp) double cream
salt and pepper to taste
2.5ml (1/2tsp) fresh parsley, chopped
2 large ripe avocados
15ml (1tbsp) 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. 

22

Serves 4    
Preparation time  -  6 minutes
1 medium onion, chopped
175g (6oz) mushrooms, sliced
25g (1oz) butter
25g (1oz) plain flour
450ml (3/4 pint) hot vegetable stock
2.5ml (1/2tsp) dried marjoram
salt and pepper to taste
300ml (1/2 pint) milk

1 Place the onion, mushrooms and butter in a

bowl, mix well and cook on HIGH (100%) for
5 minutes.

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

the stock.

3 Stir in the marjoram, salt and pepper to taste.

Cook on HIGH (100%) for 9-10 minutes, stir
halfway through cooking.

4 Blend the soup and add the milk. Check the

seasoning and cook on HIGH (100%) for 7
minutes. 

Serves 4          
Preparation time  -  10 - 12 minutes
15ml (1tbsp) sunflower oil
30ml (2tbsp) soy sauce
15ml (1tbsp) sherry
2.5cm (1”) root ginger, peeled and finely grated 
1 garlic clove, crushed
2 medium carrots, cut into fine strips 
100g (4oz) button mushrooms, chopped
50g (2oz) beansprouts
100g (4oz) mange-tout
1 red pepper, seeded and thinly sliced
4 spring onions, chopped
100g (4oz) canned water chestnuts, sliced
1/4 head of chinese leaves, thinly sliced

1 Place the oil, soy sauce, sherry, ginger, garlic

and carrots in a large bowl, mix thoroughly.  

2 Cover and cook on HIGH (100%) for 5

minutes, stirring once.

3 Add the button mushrooms, beansprouts,

mange-tout, red pepper, spring onions, water
chestnuts and chinese leaves.  Mix thoroughly.

4 Cook on HIGH (100%) for 6 minutes, until the

vegetables are tender.  Stir twice during
cooking.

Stir fried vegetables are ideally served with
meat or fish.

Serves 4     
Preparation time  -  8 minutes
2 large onions, sliced
15ml (1tbsp) corn oil
50g (2oz) plain flour
1.2 litres (2 pints) hot beef or vegetable stock
salt and pepper to taste
30ml (2tbsp) parsley, chopped
4 thick slices French bread
50g (2oz) cheese, grated

1 Place the onion and oil in a bowl, mix well and

heat on HIGH (100%) for 2 minutes.

2 Stir in the flour to make a paste and gradually

add stock.  Season and add the parsley.

3 Cover the bowl and cook on MEDIUM HIGH

(70%)  for 20 minutes.

4 Pour the soup into serving bowls, submerge

bread and sprinkle generously with cheese.

5 Heat on MEDIUM HIGH (70%) for 2 minutes,

until the cheese has melted.

Lentil and bacon soup: Make as above. After Stage 2, add 50g (2oz) cooked lentils and 2 rashers of
bacon (cooked and chopped). Omit the French bread and grated cheese.