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27

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)

70P

70P

70P

70P

70P

70P

50P

6 - 7 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

4 - 5 Minutes/175g
7 - 8 Minutes/400g

10 -11 Minutes/700g

4 - 5 Minutes/150g
8 - 9 Minutes/500g

12 - 13 Minutes/800g

30 - 40 Seconds/50g - 70g

5 - 6 Minutes/450g
8 - 9 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.  

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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28

Serves 4-6   
75g celery, sliced
125g carrots, chopped
2 cloves garlic, crushed
100g leeks, sliced
125g black eyed beans, cooked
125g chick peas, chopped
125g kidney beans, cooked
100g sweetcorn, canned
400g chopped tomatoes, canned
600ml (1 pint) hot vegetable stock 
salt and pepper to taste

1  Place the celery, carrots, garlic and leeks in a 

2.5 litre (approx. 4 pints) bowl and cook on 
100P for 3 minutes. 

2  Place the remaining ingredients into the bowl 

and mix well.

3  Cook on 50P for 40 minutes, stirring 3-4 times 

during cooking.

Serves 2-4    
4 large green, red or yellow peppers
225g minced pork
200g cooked rice
75g red pepper, finely chopped
75g spring onions
15ml (1 tbsp) garlic purée
5ml (1 tsp) ground cumin
salt and pepper
1 egg (medium)
100g cheddar cheese, grated

1  Cut the top off the peppers. Remove seeds and 

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

2  In a medium bowl, combine all remaining 

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

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

18 minutes.

        

Serves 4
10ml (2 tsp) indonesian curry paste
20ml (4 tsp) sweet chilli sauce
5ml (1 tsp) garlic purée
5ml (1 tsp) tomato purée
5ml (1 tsp) english mustard powder
50g soured cream
100g couscous, tomato flavour
4 salmon steaks (approx. 225g each)

1  Mix all the ingredients together in a bowl, 

except the couscous and salmon.

2  Add 100g boiling water to a small bowl and add 

the couscous, leave in bowl for 5 minutes.

3  Mix well then add the curry paste and stir.
4  Place equal amounts of couscous mixture in the 

centre of the thin ends of the steaks.

5  Place the fillets into a flan dish 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 33)

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. 

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29

Serves 4          
75g onion, chopped
75g celery, sliced
75g green pepper, seeded and sliced
75g red pepper, seeded and sliced
300g fish fillet, chunks
250g uncooked prawns
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
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 pepper to taste
30ml (2 tbsp) cornflour blended with water
200g carrots, sliced
100g onions, sliced
400g potatoes, par-boiled and cubed

1  Mix together the flour, salt and pepper, then 

toss the steak in the seasoned flour until well 
coated.

2  Pour the beef stock, wine, tomato puree, 

worcestershire sauce, seasoning and blended 
cornflour into a 2.5 litre (4 pint) casserole dish 
and stir well.

3  Stir in the steak, carrots, onions and potatoes.
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.

Serves 4   
2 medium aubergines
salt
25g margarine
150g onion, chopped
50g mushroom, chopped
30ml (2 tbsp) tomato purée
15ml (1 tbsp) garlic purée
250g canned tuna, drained
75g canned sweetcorn
75g 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  Scoop out the flesh from the aubergines and
 finely 

chop.

3  Place the aubergine, onion and mushroom in a 

bowl and cook on 70P for 3 minutes until soft.

4  Add the tomato purée, garlic purée, tuna and 

sweetcorn.

5  Pile the mixture into each aubergines half and 

sprinkle with cheese.

6  Place in a flan dish and cook on 70P for 

10 minutes.

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30

Serves 4          
75g onion, chopped
75g celery, sliced
75g green pepper, seeded and sliced
75g red pepper, seeded and sliced
300g beef fillet, thinly sliced into 5cm strips
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 beef 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          
800g canned, chopped tomatoes in tomato sauce
150g red pesto
15ml (1 tbsp) garlic puree
150g mushrooms, sliced
salt and pepper
500g fresh meat filled ravioli
300ml (

1

/

2 

pint) cheese sauce 

Serves 4          
30ml (2 tbsp) vegetable oil
150g onion, finely chopped
100g mushrooms, 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 

150ml (

1

/

4

 pint) hot beef stock

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

1  Place oil, onion, mushrooms and garlic into a 

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

2  Cook on 70P for 4 minutes. 
3  Add all the remaining ingredients, mix 

thoroughly.

4  Cook on 70P for 25 minutes, until sauce is 

thick. Stir 2-3 times during cooking.

  Serve hot with spaghetti.

1  Empty the tomatoes, pesto, garlic, mushrooms 

and seasoning into a large bowl and cook on 
100P for 12 minutes.

2  Spread half the tomato mixture over the base 

of a 25cm (10”) round 5cm (2”) deep glass dish.

3  Place a single layer using half the pasta on top 

of the sauce.

4  Repeat the process again using the remaining 

sauce and pasta.

5  Cover the pasta with the cheese sauce.
6  Place on the turntable and cook on 50P for 

35 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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