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23

14-15 Minutes

20-21 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)

❇ 

● 

5 Minutes

5 Minutes

4 Minutes

4 Minutes

4 Minutes

4 Minutes

30 Seconds

30 Seconds

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. 

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

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

3  Pour omelette mixture into flan dish. Cook on 

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

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

for 1 minute.

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

minutes.

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

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

2 Break the egg into the oil. Pierce the yolk 

and white in 3-4 places. Cook on100P 
(HIGH) for 1 minute.

MEDIUM HIGH

70P

MEDIUM HIGH

70P

MEDIUM HIGH

70P

MEDIUM HIGH

70P

MEDIUM HIGH

70P

MEDIUM HIGH

70P

HIGH

100P

HIGH

100P

HIGH

100P

HIGH

100P

❇

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 rice/pasta in boiling water prior to serving.

R-232M O/M&C/B  11/6/99  11:45 am  Page 23

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)

6-7 Minutes/

425g (15oz) can 

40-50 Seconds/

2 croissants/2 rolls

40 Seconds/125g (5oz) slice

1 Minute/175g (6oz) pudding

50 Seconds/2 sausage rolls

1 Minute/4 sausage rolls

2 Minutes/6 sausage rolls

5-6 Minutes/small quiche
7-8 Minutes/large quiche

5-6 Minutes/small pie

9-10 Minutes/large pie

3-4 Minutes/small pie

5-6 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 70P

MEDIUM
HIGH 70P

MEDIUM

HIGH 70P

MEDIUM

HIGH70P

MEDIUM

HIGH  70P

MEDIUM

HIGH 70P

MEDIUM

50P

Serves 2-4   Cooking time  -  5 - 6 minutes
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 100P

(HIGH) 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 100P (HIGH)
for 3-4 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 100P (HIGH) for 1 minute, until the

cheese has melted. Garnish with sprigs of fresh
parsley. 

24

R-232M O/M&C/B  11/6/99  11:46 am  Page 24

25

Serves 4   Cooking time  -  22 minutes 
Preparation time  -  10 minutes
Orange and tomato flavours combine to make an
unusually refreshing soup.
25g (1oz) butter
1 medium onion, chopped
1 large carrot & 1 large potato, chopped
800g (1

3/

4

lb) canned, chopped tomatoes

juice and grated rind of 1 small orange
900ml (1

1/

2

pints) hot vegetable stock

salt and pepper to taste

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

for 1 minute.

2 Add the onion, carrot and potato and heat on

100P (HIGH) for 6 minutes. Stir halfway
through cooking. 

3 Add the tomatoes, orange juice, orange rind

and stock. Mix thoroughly. Season with salt and
pepper to taste. Cover the bowl and cook on
100P (HIGH) for 15 minutes, stir 2-3 times
during cooking, until the vegetables are tender.

4 Blend and serve immediately.

Serves 4   Cooking time  -  21 minutes 
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 100P (HIGH) 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 100P (HIGH) for 9 minutes, stir
halfway through cooking.

4 Blend the soup and add the milk. Check the

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

Serves 4   Cooking time  -  21 minutes 
Preparation time  -  8 minutes
2 large onions, sliced
15ml (1tbsp) corn oil
50g (2oz) plain flour
1.2 litres (2 pints) hot meat 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 100P (HIGH) for 1 minute.

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 70P (MEDIUM

HIGH) for 18 minutes.

4 Pour the soup into serving bowls, submerge

bread and sprinkle generously with cheese.

5 Heat on 70P (MEDIUM HIGH) 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. 

R-232M O/M&C/B  11/6/99  11:46 am  Page 25

26

Serves 4          Cooking time  -  10 minutes
Preparation time  -  5 - 6 minutes
4 salmon steaks (approx. 175g (6oz) each)
45ml (3tbsp) dry white wine
300ml (1/2 pint) mustard sauce (See Page 31)
Garnish with a sprig of fresh rosemary

1 Place the salmon steaks in a large flan dish,

pierce in several places and add the wine. Cover
and cook on 70P (MEDIUM HIGH) for 8 minutes.
Allow to stand whilst preparing the sauce.

2 Place the salmon steaks in a warm serving dish,

reheat on 70P (MEDIUM HIGH) for 2 minutes.
Serve the sauce separately.

Serves 4          Cooking time  -  11 minutes
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 100P (HIGH) 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 100P (HIGH) for 6 minutes, until the

vegetables are tender.  Stir 2-3 times during
cooking.

Stir fried vegetables are ideally served with
meat or fish.

Serves 4          Cooking time  -  29 minutes
Preparation time  -  18 minutes
675g (11/2lb) potatoes, peeled and chopped
75ml (5tbsp) water
25g (1oz) butter
150ml (1/4pt) milk
salt and pepper to taste
450g (1lb) fish fillets (e.g. fresh cod)
300ml (1/2 pint) parsley sauce (See Page 31)
25g (1oz) cheese, grated

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

water.  Cover and cook on 100P (HIGH) for
14-15 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 70P (MEDIUM HIGH) for 7 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 70P (MEDIUM HIGH) for 7 minutes,

until the cheese has melted.

R-232M O/M&C/B  11/6/99  11:46 am  Page 26