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35

4 - 5 Minutes

for 425g can

40 - 50 seconds

for 125g slice

1 Minute

for 175g pudding

4 - 5 Minutes

for 500g pudding

30 - 40 seconds

for 2 rolls/croissants

40 Seconds for

2 sausage rolls

1 Minute for

4 sausage rolls

2 Minutes for

6 sausage rolls

4 - 5 Minutes

for small quiche

6 - 8 Minutes

for large quiche

4 - 5 Minutes

for small pie

8 - 9 Minutes

for large pie

20 - 30 Seconds

for 50 - 70g pie

2 - 3 Minutes

for 450g pie

4 - 5 Minutes

for 600g pie

100%

70%

70%

70%

70%

100%

100%

100%

70%

70%

70%

70%

50%

50%

50%

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 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.

2 Minutes

30 Seconds

30 Seconds

1 Minute

Nil

30 Seconds

30 Seconds

30 Seconds

1 - 2 Minutes

2 - 3 Minutes

2 - 3 Minutes

2 - 3 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.

•

Ambient and canned foods are reheated from 20°C (ambient temperature).

•

Chilled foods are reheated from 5°C.

R-35STM Cookbook  1/14/05  9:54 AM  Page 35

36

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

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

on 100% 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 70% for 18 minutes.
4 Pour the soup into serving bowls, submerge bread

and sprinkle generously with cheese.

5 Heat on 70% for 1 minute, until the cheese has

melted.

1 medium onion, chopped
175g mushrooms, sliced
25g butter
25g plain flour
300ml (

1

/

2

pint) hot vegetable stock

2.5ml (

1

/

2

tsp) dried marjoram

salt and pepper to taste
150ml (

1

/

4

pint) double cream

300ml (

1

/

2

pint) hot vegetable stock

1 Cook the onion, mushrooms and butter together in a

bowl on 100% for 3 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 100% for 8 minutes. Stir halfway through cooking.

4 Blend in a food processor and add the milk, return to

the bowl. Cook on 100% for 6 minutes.

25g butter
1 medium onion, chopped
1 large carrot, finely chopped
1 large 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 Melt the butter in a large bowl on 100% for 30

seconds.

2 Add the onion, carrot and potato and heat on 100%

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 100% for 15
minutes, stir 2 - 3 times during cooking, until the
vegetables are tender.

4 Blend in a food processor and serve immediately.

50g butter
4 large leeks, chopped
4 large potatoes, chopped
900ml (1

1

/

2

pints) hot vegetable stock

salt and pepper to taste

1 Heat the butter in a large bowl on 100% for 1 minute.
2 Add leeks and potatoes and mix well. Cover and cook

on 100% for 5 minutes, stir after 2 minutes.

3 Add the stock to the potato mixture. Mix well.
4 Cook on 70% for 20 minutes, until vegetables are

tender, stir every 5 minutes.
Season with salt and pepper.

R-35STM Cookbook  1/14/05  9:54 AM  Page 36

37

50g butter
3 cloves garlic, crushed
250g tiger prawns, cooked and peeled
15ml (1 tbsp) fresh parsley, chopped

1 Heat the butter on 100% for 1 minute. Stir in the

garlic and cook on 100% for a further minute.

2 Stir in the prawns and cook on 50% for 7 minutes,

stirring every minute. Sprinkle with parsley to serve. 

Serve in ramekin dishes with garlic bread.

Substitute prawns with 175g mushrooms, cut into quarters.

50g butter
50g fresh brown breadcrumbs
100g cooked ham, finely chopped
90ml (6 tbsp) double cream
salt and pepper to taste
2.5ml (

1

/

2

tsp) fresh parsley, chopped

2 large ripe avocados
15ml (1 tbsp) lemon juice 
50g cheese, grated
fresh parsley sprigs to garnish 

1 Place the butter in a bowl and heat on 100% for 40

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
100% for 2 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 100% for 1 minute, until the cheese has

melted. 

Garnish with sprigs of fresh parsley.

200g cooked ham, roughly chopped
25g margarine
100g button mushrooms, finely chopped
4-6 spring onions, finely sliced
5ml (1 tsp) dried mixed herbs
salt and pepper to taste
100g cheese, grated
PASTRY:
100g plain flour
100g plain wholemeal flour
5ml (1 tsp) dried mixed herbs
salt and pepper to taste
100g hard margarine
cold water to mix
1 egg (medium) beaten with a little milk, to brush

1 Place ham, margarine, mushrooms, spring onions,

mixed herbs, salt and pepper in a bowl and mix
thoroughly. Cook on 100% for 2 minutes. Stir in the
cheese and allow to cool.

2 To make the pastry mix both flours, herbs and salt and

pepper together in a bowl. Rub in the margarine until
the mixture resembles breadcrumbs. Add enough cold
water to form a soft dough. Roll out the pastry on a
lightly floured surface and cut out four 20cm circles of
pastry (use a plate as a template). Dampen the outer
edge with milk or water.

3 Spoon mixture into centre of pastry circle. Fold the

pastry over to form a semi-circle shaped pasty. Pinch
the down brush surface with egg and milk mixture.

4 Place two pasties in a greased flan dish and cook on

70% for 8 minutes. Repeat for the remaining pasties.

R-35STM Cookbook  1/14/05  9:54 AM  Page 37

38

4 salmon steaks (approx. 175g each)
45ml (3 tbsp) dry white wine
300ml (

1

/

2

pint) mustard sauce (See page 51)

1 sprig of fresh rosemary to garnish 

1 Place the salmon steaks in a large flan dish, pierce in

several places and add the wine. Cover and cook on
70% for 8 minutes. Allow to stand whilst preparing
the sauce. 

2 Place the salmon steaks in a warm serving dish,

reheat on 100% for 1 minute. Serve the sauce
separately.

Garnish with a sprig of fresh rosemary.

700g potatoes, peeled and chopped
75ml (5 tbsp) water
25g margarine
30ml (2 tbsp) milk
salt and pepper to taste
450g fish fillets (e.g. fresh cod)
300ml (

1

/

2

pint) parsley sauce (see page 51)

25g cheese, grated

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

Cover and cook on 100% for 12 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 70% 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 70% for 7 - 8 minutes, until the cheese has

melted.

200g long grain white rice
1 medium onion, chopped
salt and pepper to taste
600ml (1 pint) boiling water
75g butter
1 egg (medium), beaten
200g canned salmon, drained & flaked
25g plain flour
5ml (1 tsp) dry mustard
300ml (

1

/

2

pint) milk

50g grated cheese, & extra grated to sprinkle
2 eggs (medium), lightly beaten
5ml (1 tsp) fresh parsley, chopped

1 Place rice, onion, salt and water in a large bowl.

Cook on 70% for 14 minutes, until tender, stir 2 - 3
times during cooking. Drain. Stir 50g of butter
together with egg into rice and press mixture onto
the base and sides of a greased 25cm shallow flan
dish. Spread salmon over rice base.

2 Melt remaining butter in a large bowl on 100% for 40

seconds, stir in flour, mustard, salt and pepper.
Gradually stir in milk.

3 Heat on 100% for 4 minutes, stir every minute, until

sauce has thickened and smooth. Stir in cheese, eggs
and parsley. Pour sauce over salmon. Cover surface
with cheese and parsley.

4 Cook on 70% for 18 minutes, until evenly set.

Variations: Substitute salmon with either crab or tuna.

R-35STM Cookbook  1/14/05  9:54 AM  Page 38