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23

❇ 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 (rice & pasta only):  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 butter 

4 eggs (medium) 

90ml  (6tbsp) milk

salt & pepper

15g butter

2 eggs (medium) 

30ml (2tbsp) milk

salt & pepper

2 Minutes

2 Minutes

2 Minutes

2 Minutes

2 Minutes

2 Minutes

2 Minutes

2 Minutes

2 Minutes

2 Minutes

2 Minutes

30 Seconds

30 Seconds

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

Do not cover. Stir twice during cooking.

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

Do not cover. Stir twice during cooking.

Add 300ml (1/2 pint) boiling water/100g  pasta. 

Do not cover. Stir twice during cooking.

Add 300ml (1/2 pint) boiling water/100g pasta. 

Do not cover. Stir twice during cooking. 

Add 300ml (1/2 pint) boiling water/100g pasta. 

Do not cover. Stir twice during cooking. 

Add 300ml (1/2 pint) boiling water/100g pasta. 

Do not cover. Stir twice during cooking. 

Add 300ml (1/2 pint) boiling water/100g pasta. 

Do not cover. Stir twice during cooking.

Add 300ml (1/2 pint) boiling water/100g pasta. 

Do not cover. Stir twice during cooking. 

Add 300ml (1/2 pint) boiling water/100g pasta. 

Do not cover. Stir twice during cooking. 

Add 300ml (1/2 pint) boiling water/100g pasta. 

Do not cover. Stir twice during cooking. 

Add 300ml (1/2 pint) boiling water/100g pasta. 

Do not cover. Stir twice during cooking.

1  Whisk together eggs and milk. Season.  
2  Place butter in a 20.4cm flan dish. 

Heat on 100P for 30 seconds, until melted.
Coat the dish with the melted butter.

3  Pour omelette mixture into flan dish. Cook on 

70P for 3 minutes. Whisk mixture 
and cook again on 70P for 5 minutes.

1  Melt the butter in a bowl on 70P  

for 30 seconds

2 Add the eggs, milk and seasoning and mix 

well.

3 Cook on 70P for 4 minutes, stirring 

every minute.

70P

70P

70P

70P

70P

70P

70P

70P

70P

70P

70P

70P

70P

UK R-249

 O/M,-P24   03.12.3 3:59 PM  Page 23

70P

70P

70P

70P

70P

70P

50P

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

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 100P 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 100P for 4 minutes, until the cheese

has melted. Garnish with sprigs of fresh
parsley.  

24

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.

UK R-249

 O/M,-P24   03.12.3 3:59 PM  Page 24

25

Serves 4   
25g margarine
125g onion, chopped
200g carrot, finely chopped
250g potato, finely chopped
800g canned, chopped tomatoes
juice and grated rind of 1 medium orange
900ml (1

1

/

2 

pints) hot vegetable stock

salt and pepper to taste

1 Place the margarine, onion, carrot and potato

in a large bowl, and heat on 100P for 6
minutes. Stir halfway through cooking. 

2 Add the tomatoes, orange juice, orange rind

and stock. Mix thoroughly, season with salt
and pepper to taste. Cook on 100P for 40
minutes, stir 3 times during cooking, until the
vegetables are tender.

3 Blend in a food processor. Return to the bowl

and heat on 100P for 5 minutes.

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

1 Heat the margarine on 100P for 30 seconds.
2 Stir in the mushrooms, garlic and cook on

70P 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 70P

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 30)

10ml (2 tsp) dried dill

1 Place potatoes in a bowl, 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 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 70P for 20 minutes. 

UK R-249 O/M,P25-  03.12.3 4:16 PM  Page 25

26

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

70P for 10 minutes.

4 Stir the cream into the remaining mixture to

make the sauce, keep refrigerated until required

Serves 4          
75g onion, chopped
75g celery, sliced
75g green pepper, seeded and sliced
75g red pepper, seeded and sliced
300g fish fillet, chunks
1.25ml (

1

/

4 

tsp) cayenne pepper

2.5ml (

1

/

2 

tsp) ground cumin

75g canned sweetcorn, drained
200g white long grain rice
750ml (1

1

/

4 

pint) hot fish stock

salt and pepper to taste

1 Place all 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 35 minutes, stir 2-3 times

during cooking.

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 100P 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 using sequence programming on 50P

for 35 minutes then 70P for 20 minutes.
Leave to stand for 5 minutes before serving,
so that the meat relaxes to improve texture.

UK R-249 O/M,P25-  03.12.3 4:16 PM  Page 26