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31

13 - 14 Minutes

20 - 21 Minutes

10 - 11 Minutes

11 - 12 Minutes

9 - 10 Minutes 

10 - 11 Minutes

2 - 4 Minutes

4 - 6 Minutes

5 - 7 Minutes 

6 - 8 Minutes

7 - 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 (14 fl.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 25cm (10”) 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 100P for 2 minutes. Whisk mixture and

cook on 100P for a further 1 minute.

1. Melt the butter in a bowl on 100P for 30 seconds.

2. Add the eggs, milk and seasoning and mix well.

3. Cook on 100P for 2 minutes, stirring every 30

seconds.

70P

70P

70P

70P

70P

70P

70P

70P

70P

70P

70P

100P

100P

White rice

(long grain)

Brown rice

Spaghetti

(short cut)

Macaroni 

(short cut)

Tagliatelle

Pasta shells

Spaghetti/

Tagliatelle

Fusilli/Penne/

Conchiglie/ Farfalle

Ravioli

Tortellini (white)

Tortellini (brown)

Omelette

Scrambled Eggs

❇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.

NOTE: Eggs and fresh pasta are cooked from chilled (5

0

C).

UK R556D O/M,P1-31  05.7.11 3:20 PM  Page 31 (1,1)

32

Soup  

(canned)

Baked beans 

(canned)

Vegetables 

(canned)

Bread rolls

(medium)

Croissants

Christmas 

pudding

Sausage rolls

(cooked, chilled

approx. 50g/2oz 

Quiche, 

(cooked, chilled) 

Meat pie 

(cooked, chilled)

Fruit pie 

(cooked, chilled)

5 - 6 Minutes/

425g 

4 - 5 Minutes/

450g  

4 - 5 Minutes/

400g 

40 Seconds/

2 rolls

30 Seconds/

2 croissants

40 - 50 Seconds/

125g slice

1 Minute/

175g pudding

4 - 5 Minutes/

500g 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

15 - 30 Seconds/

50 - 70g pie

2 - 3 Minutes/

450g pie

4 - 5 minutes/

600g pie

100P

100P

100P

70P

70P

70P

70P 

70P

100P

100P

100P

70P

70P

70P

70P

50P

50P

50P

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.

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.

Remove from foil container and place in  a

flan dish or on plate

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

30 Seconds

1-2 Minute

2-3 Minutes

NOTE: 
•

Ambient and canned foods are reheated from 20

0

C.

•

Chilled foods are reheated from 5

0

C.

UK R556D O/M,P32-  05.7.11 3:24 PM  Page 2 (1,1)

33

Serves 4-6   
75g celery, sliced
200g carrots, chopped
2 cloves garlic, crushed
200g leeks, sliced
200g courgette, sliced
125g black eyed beans, cooked
125g chick peas, chopped
125g kidney beans, cooked
400g chopped tomatoes, canned
600ml (1 pint) hot vegetable stock
salt and pepper to taste

1 Place the celery, carrots, garlic, leeks and

courgettes 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 4   
50g margarine
450g leeks, chopped
900g potatoes, chopped
900ml (1

1

/

2

pints) hot vegetable stock

salt and pepper to taste
150ml (

1

/

4

pint) milk

1 Heat the margarine in a large bowl on 100P

for 30 - 40 seconds.

2 Add leeks and potatoes and mix well. Cover

and cook on 100P for 7 minutes, stir twice
during cooking.

3 Add the stock to the potato mixture. Mix well.
4 Cook on 70P for 30 - 35 minutes, until

vegetables are tender, stir 3 - 4 times during
cooking. Season with salt & pepper.

5. Blend the soup and stir in the milk.
6. Cook on 100P for 5 minutes.

Serves 4   
25g margarine
125g 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 margarine in a large bowl on 100P

for 30 seconds.

2 Add the onion, carrot and potato and heat on

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

4 Blend in a food processor. Return to the bowl

and heat on 100P for 5 minutes.

Serves 4    
125g onion, chopped
225g mushrooms, sliced
25g margarine
25g plain flour
300ml (

1

/

2

pint) milk

450ml (

3

/

4

pint) hot vegetable stock

2.5ml (

1

/

2 

tsp) dried marjoram

2.5ml (

1

/

2 

tsp) dried basil

salt and pepper to taste
150ml (

1

/

4

pint) double cream

1 Cook the onion, mushrooms and margarine

together in a bowl on 100P for 3 minutes.

2 Stir in the flour to form a paste, gradually add

the milk and the stock.

3 Stir in the marjoram, basil, salt and pepper to

taste.  Cook on 100P for 8 minutes, stir after
4 minutes.

4 Blend in a food processor, return to the bowl

and add the cream. Cook on 100P for 6
minutes. 

UK R556D O/M,P32-  05.7.11 3:24 PM  Page 35 (1,1)

34

Serves 4    
50g margarine
3 cloves garlic, crushed
250g tiger prawns, cooked and peeled
15ml (1tbsp) fresh parsley, chopped

1 Heat the margarine on 100P for 20 - 30

seconds. Stir in the garlic and cook on 100P
for a further 1 minute.

2 Stir in the prawns and parsley then cook on

50P for 7 minutes, stirring 2 - 3 times.
Sprinkle with parsley to serve.
Serve in ramekin dishes with garlic bread.

Garlic mushrooms:  Substitute prawns with 175g mushrooms, cut into quarters.

Serves 2 - 4   
225g courgettes, sliced

1

/

2

red pepper, seeded and sliced

1

/

2

yellow pepper, seeded and sliced

225g aubergine, cubed
60ml (4tbsp) olive oil
12 cherry tomatoes
2 cloves garlic, crushed
15ml (1tbsp) fresh parsley, chopped
50g whole black olives
15ml (1tbsp) lemon juice
salt and pepper to taste

1 Place the courgettes, red and yellow pepper,

aubergine and olive oil in a large bowl, cook
on 70P for 6 minutes or until the vegetables
have softened. Stir after half the cooking time.

2 Stir in the remaining ingredients and cook on

70P for 5 minutes. Toss gently, transfer to a
serving dish and chill before serving.

Serves 2 or 4
50g margarine
50g fresh breadcrumbs
50g cooked ham, finely chopped
90ml (6tbsp) 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 margarine in a bowl and heat on 100P

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 for 2 - 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 1 minute, until the cheese

has melted. Garnish with sprigs of fresh parsley.

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 15 minutes.

UK R556D O/M,P32-  05.7.11 3:24 PM  Page 36 (1,1)