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43

STANDING

TIME 

30 Seconds

30 Seconds

EGGS

Omelette

Scrambled

INGREDIENTS

15g (

1/

2

oz) butter

4 eggs (size 3)

90ml (6tbsp) milk

salt & pepper

15g (

1/

2

oz) butter

2 eggs (size 3)

30ml (2tbsp) milk

salt & pepper

MICROWAVE

POWER LEVEL

100%

100%

METHOD/COOKING TIME

1. Whisk together eggs and milk. Season.
2. Place butter in a 25.4cm (10”) flan
dish. Heat on 100% for 30 seconds,
until melted. Coat the dish with the
melted butter.
3. Pour omelette mixture into flan dish.
Cook on 100% for 2 minutes. Whisk
mixture and cook on 100% for a
further 1 minute.

1. Melt the butter in a bowl on 100%
for 30 seconds.
2. Add the eggs, milk and seasoning
and mix well.
3. Cook on 100% for 2 minutes,
stirring every 30 seconds.

STANDING

TIME 

✧

5 Minutes

5 Minutes

4 Minutes

4 Minutes

4 Minutes

4 Minutes

RICE & PASTA
(DRIED)

White rice
(long grain)

Brown rice

Spaghetti
(short cut)

Macaroni 
(short cut)

Tagliatelle

Pasta shells

& Twists

COOKING TIME

✢

13-14 Mins

20-21 Mins

10-11 Mins

11-12 Mins

9-10 Mins

10-11 Mins

MICROWAVE

POWER LEVEL

70%

70%

70%

70%

70%

70%

METHOD

Add 300ml (

1/2

pt) boiling water/100g (4oz)

rice. Do not cover. Stir twice during cooking.

Add 400ml (14floz) boiling water/100g (4oz)

rice. Do not cover. Stir twice during cooking.

Add 300ml (

1/2

pt) boiling water/100g (4oz)

pasta. Do not cover. Stir twice during cooking.

Add 300ml (

1/2

pt) 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.

✢ 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 in boiling water prior to serving.

NOTE:  Prior to cooking, eggs are refrigerated, 5°C.

R-393M O/M & C/B  08/06/2000  16:07  Page 43

44

FOOD

Soup  
(canned)

Baked beans 
(canned)

Spaghetti
(canned) 

Potatoes
(canned)

Vegetables 
(canned)

Bread rolls
(medium) (ambient)

Croissants
(ambient)

Christmas 
pudding
(ambient)

Sausage rolls
(cooked, chilled)
approx. 50g/2oz 

Quiche, 
(cooked, chilled) 

Meat pie 
(cooked, chilled)

Fruit pie 
(cooked, chilled)

COOKING TIME

5-6 Minutes/

425g (15oz) can

4-5 Minutes/

450g (1lb) can 

4-5 Minutes/ 

425g (15oz) can

4-5 Minutes/

450g (1lb) can

4-5 Minutes/

400g (14oz) can

40 Seconds/

2 rolls

30 Seconds/

2 croissants

40-50 Seconds/
125g (5oz) slice

1 Minute/

175g (6oz) pudding

4-5 Minutes/500g

(1lb 2oz) pudding

40 Seconds/ 

2 sausage rolls

1 Minute/

4 sausage rolls

2 Minutes/ 

6 sausage rolls

4-5 Minutes/

small quiche

6-8 Minutes/

large quiche

4-5 Minutes/

small pie

8-9 Minutes/

large pie

2-3 Minutes/

small pie

4-5 minutes/

large pie

MICROWAVE

POWER LEVEL

100%

100%

100%

100%

100%

70%

70%

70%

70%

70%

100%

100%

100%

70%

70%

70%

70%

50%

50%

METHOD

Remove from can. Place in a dish and

cover. Stir halfway through cooking.

Remove from can. Place in a dish and

cover. Stir halfway through cooking.

Remove from can. Place in a dish and

cover. Stir halfway through cooking.

Remove from can. Drain. Place in a dish

and cover. Stir halfway through cooking.

Remove from can. Drain. Place in a dish

and cover. Stir halfway through cooking.

Place on kitchen roll.

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.

Place directly on the turntable or in a

flan dish. 

Place directly on the turntable or in a

flan dish. 

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.

Remove from foil container and place

in  a flan dish or on plate.

Remove from foil container and place

in  a flan dish or on plate.

Remove from foil container and place

in a flan dish or on plate.

Remove from foil container and place

in  a flan dish or on plate.

STANDING

TIME  

2 Minutes

2 Minutes

2 Minutes

2 Minutes

2 Minutes

Nil

Nil

30 Seconds

30 Seconds

1 Minute

30 Seconds

30 Seconds

30 Seconds

1-2 Minutes

2-3 Minutes

2-3 Minutes

2-3 Minutes

1-2 Minute

2-3 Minutes

NOTE:  Prior to cooking, chilled foods are refrigerated, 5°C. Ambient and canned foods are 20°C prior to cooking.

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45

Serves 4   

225g (8oz) onion, sliced
15ml (1tbsp) corn oil
50g (2oz) plain flour
1.2 litres (2 pints) hot beef 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 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.

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. 

Serves 4    

25g (1oz) butter
125g (5oz) 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 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 and serve immediately.

Serves 4   

125g (5oz) onion, chopped
225g (8oz) mushrooms, sliced
25g (1oz) butter
25g (1oz) plain flour
300ml (

1/2

pint) milk

450ml (

3/4

pint) hot vegetable stock

2.5ml (

1/2

tsp) dried marjoram

salt and pepper to taste
150ml (

1/4

pint) double cream

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 milk and stock.

3 Stir in the marjoram, salt and pepper to taste.

Cook on 100% for 8 minutes, stir after 4 minutes.

4 Blend and add the cream, cook on 100% for 6

minutes.

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46

Serves 4    

50g (2oz) butter
3 cloves garlic, crushed
175g (6oz) button mushrooms
15ml (1tbsp) fresh parsley, chopped

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

garlic and cook on 100% for 1 minute.

2 Stir in the mushrooms and cook on 50% for 7

minutes, stirring every minute. Sprinkle with
parsley to serve.
Serve in ramekin dishes with garlic bread.

Serves 2-4   

50g (2oz) butter
50g (2oz) fresh brown breadcrumbs
50g (2oz) cooked ham, finely chopped
90ml (6tbsp) double cream
salt and pepper to taste
2.5ml (

1/

2

tsp) 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 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. 

Serves 4   

50g (2oz) 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 & pepper.

R-393M O/M & C/B  08/06/2000  16:07  Page 46