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31

6 - 7 Minutes

for 425g can

40 seconds

for 125g slice

1 Minute

for 175g pudding

40 - 50 seconds

for 2 rolls/croissants

1 Min. 10 Secs for

2 sausage rolls

2 Minute for

4 sausage rolls

3 Minutes for

6 sausage rolls

4 - 5 Minutes

for 175g quiche

6 - 7 Minutes

for 400g quiche

8 - 9 Minutes

for 600g quiche

4 - 5 Minutes

for 150g pie

9 - 10 Minutes

for 600g pie

20 - 30 Seconds

for 50 - 70g pie

4 - 5 Minutes

for 450g pie

7 - 8 Minutes

for 600g pie

70P

70P

70P

70P

70P

70P

70P

70P

70P

70P

70P

70P

50P

50P

50P

Remove from the can.

Place in a dish and cover.

Stir halfway through cooking.

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 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 in a flan dish. Do not exceed cooking

time advised by food manufacturer.

Remove foil container.

Place in a flan dish or on a plate.

Remove foil container.

Place in a flan dish or on a plate.

Remove foil container.

Place in a flan dish or on a plate.

Remove foil container.

Place in a flan dish or on a plate.

Remove foil container.

Place in a flan dish or on a plate.

Remove foil container.

Place in a flan dish or on a plate.

Remove foil container.

Place in a flan dish or on a plate.

Remove foil container.

Place in a flan dish or on a plate.

2 Minutes

30 Seconds

30 Seconds

Nil

30 Seconds

30 Seconds

30 Seconds

1 - 2 Minutes

2 - 3 Minutes

3 - 4 Minutes

2 - 3 Minutes

3 - 4 Minutes

1 Minute

1 - 2 Minutes

2 - 3 Minutes

NOTES:
•

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.

R-21+22FBSTM Operation Manual  24/07/2003  09:30  Page 31

32

2 large green, red or yellow peppers
225g minced pork
100g cooked rice
50g red pepper, finely chopped
50g spring onion
2 cloves garlic, crushed
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 for the cheese. Fill the pepper halves with
equal amounts of the mixture.

3 Sprinkle the cheese over the filling.
4 Place dish on the turntable and cook on 70P for 12

minutes.

200g dried crispy onions
30ml (2 tbsp) honey mustard
15ml (1 tbsp) wholegrain mustard
1 egg (medium)
300g skinless chicken fillets

1 Place the onions in a flan dish.
2 In a small bowl, mix the mustards and egg together.
3 Cut the chicken fillets into long thin goujons. Coat

with the mustard mixture, then with the onions.

4 Place the goujons into a 25cm (10”) flan dish, place

on the turntable.

5 Cook on 70P for 8 minutes. Turn the goujons over,

halfway through cooking.

50g margarine
3 cloves garlic, crushed
250g mushrooms, quartered

1 Heat the margarine on 100P for 30 seconds. Stir in

the garlic and cook on 100P for a further 30 seconds.

2 Stir in the mushrooms and cook on 100P for 4

minutes, stir halfway through cooking.

900g potatoes, peeled and chopped
135ml (9 tbsp) water
25g margarine
30 - 60ml (2 - 4 tbsp) milk
salt and pepper to taste
450g fish fillets (e.g. fresh cod)
300ml (

1

/

2

pint) white sauce (see page 37)

10ml (2 tsp) dried dill

1 Place the potatoes in a bowl and add the water.

Cover and cook on 100P 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 70P for 7 minutes. Flake the fish and mix
into the sauce. Add the dill and mix well.

3 Pour into a casserole dish, spread the potato on top.
4 Cook on 70P for 18 minutes.

R-21+22FBSTM Operation Manual  24/07/2003  09:30  Page 32

33

200g white long grain rice
600ml (1 pint) boiling chicken stock
2.5ml (

1

/

2

tsp) turmeric

salt to taste
1 red pepper, seeded and sliced
100g prawns, cooked
100g peas
100g cockles, cooked
100g mussels, cooked
100g baby corn
225g chicken, cooked and chopped

1 Place the rice in a large bowl, add the stock, turmeric

and salt. Cook on 70P for 14 minutes, until the rice is
tender, stir 2 - 3 times during cooking. Drain.

2 Stir in red pepper, prawns, peas, cockles, mussels,

baby corn and chicken. Cook on 70P for 15 minutes,
stir 2 - 3 times during cooking.

4 salmon steaks (approx. 175g each)
rind of 1 lemon
rind of 1 orange
juice of 1 orange
60ml (4 tbsp) white wine
5ml (1 tsp) fennel seeds
5ml (1 tsp) dried dill
all purpose seasoning

1 Place the salmon into a 25cm (10”) flan dish.
2 Mix all the other ingredients together and pour over

the salmon.

3 Cover and leave to marinate in the refrigerator

overnight.

4 Remove the cover and place on the turntable.

Cook on 70P for 12 minutes.

2 medium aubergines
salt
100g onion, chopped
60ml (4 tbsp) tomato purée
15ml (1 tbsp) garlic purée
5ml (1 tsp) dried basil
200g canned tuna, drained
50g fresh breadcrumbs
100g cheddar cheese, grated

1 Cut the aubergines in half lengthways and score the

flesh with a knife. Sprinkle with salt and leave for 30
minutes. Rinse well.

2 Place the aubergine halves, cut side down, in a 25cm

(10”) flan dish. Cover and cook on 70P for 8 - 10
minutes until soft.

3 Place the onion in a bowl and cook on 100P for 2

minutes until soft.

4 Add the tomato purée, garlic purée, basil, tuna and

breadcrumbs.

5 Scoop out the flesh from the aubergines and finely

chop. Add to tuna mixture and mix well.

6 Pile the mixture into each aubergine half and sprinkle

with cheese.

7 Place the dish on the turntable and cook on 70P for 6

minutes.

R-21+22FBSTM Operation Manual  24/07/2003  09:30  Page 33

34

45ml (3 tbsp) plain flour
salt & pepper to taste
350g braising steak, diced
25g margarine
225g carrot, sliced
125g courgette, sliced
75g onion, chopped
200g potato, chopped
15ml (1 tbsp) worcestershire sauce
450ml (

3

/

4

pint) hot beef stock

150ml (

1

/

4

pint) red wine

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

1 Mix together the flour, salt and pepper.

Toss the steak in the seasoned flour until well coated.

2 Heat the margarine in a casserole dish on 100P for

30 seconds. Stir in the steak, carrot, courgette,
onion, potato and worcestshire sauce.

3 Add the beef stock, wine and seasoning, stir well.
4 Cook using sequence programming on 50P for 35

minutes then 70P for 15 minutes. Add the cornflour
10 minutes before the end of cooking.
Leave to stand for 5 minutes before serving, so that
the meat relaxes to improve the texture.

45ml (3 tbsp) vegetable oil
150g onion, finely chopped
100g celery, finely chopped
2 cloves garlic, crushed
75g bacon, finely chopped
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

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

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

litre (approx. 4 pint) dish, mix well. Cook on 100P
for 6 minutes, stir halfway through cooking.

2 Add all the remaining ingredients, mix thoroughly.
3 Cook on 70P for 20 minutes, until sauce is thick.

Stir 2 - 3 times during cooking.

Serve hot with spaghetti.

: Make as above.

At Stage 3 add 450g canned red
kidney beans and 5 - 15ml (1 - 3 tsp)
chilli powder, to taste.

50g onion, chopped
50g celery, sliced
50g green pepper, seeded and sliced
50g red pepper, seeded and sliced
125g beef fillet, thinly sliced into 5cm strips
1.25ml (

1

/

4

tsp) cayenne pepper

2.5ml (

1

/

2

tsp) ground cumin

grated rind of 

1

/

2

lemon

50g canned sweetcorn, drained
100g white long grain rice
400ml (

2

/

3

pint) hot beef stock

salt & pepper to taste

1 Place all the ingredients into a 2.5 litre (approx. 4 pint)

casserole dish and mix well.

2 Place on the turntable. Do not cover.
3 Cook on 70P for 25 minutes, stir 2 - 3 times during

cooking.

R-21+22FBSTM Operation Manual  24/07/2003  09:30  Page 34