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35

55g onion, chopped
2 cloves garlic, crushed
225g cooked spinach, chopped
55g celery, sliced
55g yellow peppers, sliced
95g courgettes, sliced
300g canned, chopped tomatoes
2.5ml (

1

/

2

tsp) dried basil

2.5ml (

1

/

2

tsp) mustard powder

salt and pepper to taste
450g cooked potatoes, sliced
95g double gloucester cheese, grated
2 eggs (medium)
110ml (4 fl.oz) single cream

55g onion, chopped
2 cloves garlic, crushed
340g cooked chicken, chopped
95g courgettes, sliced
300g canned, chopped tomatoes
2.5ml (

1

/

2

tsp) dried basil

2.5ml (

1

/

2

tsp) mustard powder

salt and pepper to taste
450g cooked potatoes, sliced
95g double gloucester cheese, grated
2 eggs (medium)
110ml (4 fl.oz) single cream

55g onion, chopped
2 cloves garlic, crushed
340g cooked fish fillet, flaked
95g courgettes, sliced
300g canned, chopped tomatoes
2.5ml (

1

/

2

tsp) dried basil

2.5ml (

1

/

2

tsp) mustard powder

salt and pepper to taste
450g cooked potatoes, sliced
95g double gloucester cheese, grated
2 eggs (medium)
110ml (4 fl.oz) single cream

1 Mix all ingredients together in a bowl except, potatoes, cheese, eggs and cream.
2 Place half of this mixture in the bottom of a round ‘Pyrex’ dish (24cm diameter x 4cm).
3 Layer half the potatoes on top and sprinkle with half the cheese.
4 Repeat with the remaining mixture, finishing with a layer of potatoes.
5 Mix the eggs and cream together and pour over the gratin. Sprinkle with the remaining cheese.
6 Place on the turntable and cook using AUTO COOK AC-12  “Gratin”.

Notes:
• The above recipes are ideal for using leftovers from meals such as roast chicken.

We recommend to chill chicken and fish before using in the recipes.

• Canned potatoes can be used in place of cooking fresh potatoes.

Canned or frozen spinach can be used in place of cooking fresh spinach.

• PLEASE ENSURE WHERE STATED, THESE INGREDIENTS ARE COOKED BEFORE USING THEM

IN GRATIN.

R-61+62FBSTM Operation Manual  24/07/2003  10:27  Page 35

36

2 large green, red or yellow peppers
225g minced pork
100g cooked rice
50g red pepper, finely chopped
50g spring onion
2 cloves garlic, crushed
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 for the cheese. Fill the pepper halves with
equal amounts of the mixture.

3 Sprinkle the cheese over the filling.
4 Place dish on the turntable and cook on DUAL GRILL

50P for 14 minutes.

200g dried crispy onions
30ml (2 tbsp) honey mustard
15ml (1 tbsp) wholegrain mustard
1 egg (medium)
300g skinless chicken fillets

1 Place the onions in a flan dish.
2 In a small bowl, mix the mustards and egg together.
3 Cut the chicken fillets into long thin goujons. Coat

with the mustard mixture, then with the onions.

4 Place the goujons into a 25cm (10”) flan dish, put on

the rack.

5 Cook on DUAL GRILL 50P for 8 minutes. Turn the

goujons over, halfway through cooking.

50g margarine
3 cloves garlic, crushed
250g mushrooms, quartered

1 Heat the margarine on 100P for 30 seconds. Stir in

the garlic and cook on 100P for a further 30 seconds.

2 Stir in the mushrooms and cook on 100P for 4

minutes, stir halfway through cooking.

90ml (6 tbsp) wholegrain mustard
45ml (3 tbsp) dijon mustard
45ml (3 tbsp) clear honey
10 chicken wings (approx. 900g total)

1 In a medium bowl, combine the mustards and honey.

Add the wings. Cover the dish and leave to marinate
in the refrigerator overnight.

2 Turn the wings in the marinade to coat them evenly

before placing in a 25cm (10”) flan dish.

3 Place on the rack and cook using sequence

programming on 70P for 15 minutes then on DUAL
GRILL 50P for 6 minutes, turn over after 12 minutes
of cooking.

R-61+62FBSTM Operation Manual  24/07/2003  10:27  Page 36

37

4 salmon steaks (approx. 175g each)
rind of 1 lemon
rind of 1 orange
juice of 1 orange
60ml (4 tbsp) white wine
5ml (1 tsp) fennel seeds
5ml (1 tsp) dried dill
all purpose seasoning

1 Place the salmon into a 25cm (10”) flan dish.
2 Mix all the other ingredients together and pour over

the salmon.

3 Cover and leave to marinate in the refrigerator

overnight.

4 Remove the cover and place on the turntable.

Cook on 70P for 12 minutes.

2 medium aubergines
salt
100g onion, chopped
60ml (4 tbsp) tomato purée
15ml (1 tbsp) garlic purée
5ml (1 tsp) dried basil
200g canned tuna, drained
50g fresh breadcrumbs
100g 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 Place the aubergine halves, cut side down, in a 25cm

(10”) flan dish. Cover and cook on 70P for 8 - 10
minutes until soft.

3 Place the onion in a bowl and cook on 100P for 2

minutes until soft.

4 Add the tomato purée, garlic purée, basil, tuna and

breadcrumbs.

5 Scoop out the flesh from the aubergines and finely

chop. Add to tuna mixture and mix well.

6 Pile the mixture into each aubergine half and sprinkle

with cheese.

7 Place on the rack and cook on DUAL GRILL 50P for

7 minutes.

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 41)

10ml (2 tsp) dried dill

1 Place the potatoes in a bowl and 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 7 minutes. Flake the fish and mix
into the sauce. Add the dill and mix well.

3 Pour into a casserole dish, spread the potato on top.
4 Cook using sequence programming on 70P for 12

minutes then on DUAL GRILL 50P for 10 minutes,
until golden brown.

R-61+62FBSTM Operation Manual  24/07/2003  10:27  Page 37

38

200g white long grain rice
600ml (1 pint) boiling chicken stock
2.5ml (

1

/

2

tsp) turmeric

salt to taste
1 red pepper, seeded and sliced
100g prawns, cooked
100g peas
100g cockles, cooked
100g mussels, cooked
100g baby corn
225g chicken, cooked and chopped

1 Place the rice in a large bowl, add the stock, turmeric

and salt. Cook on 70P for 14 minutes, until the rice is
tender, stir 2 - 3 times during cooking. Drain.

2 Stir in red pepper, prawns, peas, cockles, mussels,

baby corn and chicken. Cook on 70P for 15 minutes,
stir 2 - 3 times during cooking.

45ml (3 tbsp) vegetable oil
150g onion, finely chopped
100g celery, finely chopped
2 cloves garlic, crushed
75g bacon, finely chopped
1 bay leaf
400g canned, chopped tomatoes
30ml (2 tbsp) tomato purée
450g lean minced beef
150ml (

1

/

4

pint) red wine

300ml (

1

/

2

pint) hot beef stock

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

1 Place oil, onion, celery, garlic and bacon into a 2.5

litre (approx. 4 pint) dish, mix well.

2 Cook on 100P for 6 minutes.
3 Add all the remaining ingredients, mix thoroughly.
4 Cook on 70P for 20 minutes, until sauce is thick.

Stir 2 - 3 times during cooking.

Serve hot with spaghetti.

: Make as above.

At Stage 3 add 450g canned red
kidney beans and 5 - 15ml (1 - 3 tsp)
chilli powder, to taste.

45ml (3 tbsp) plain flour
salt & pepper to taste
350g braising steak, diced
25g margarine
225g carrot, sliced
125g courgette, sliced
75g onion, chopped
200g potato, chopped
15ml (1 tbsp) worcestershire sauce
450ml (

3

/

4

pint) hot beef stock

150ml (

1

/

4

pint) red wine

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

1 Mix together the flour, salt and pepper.

Toss the steak in the seasoned flour until well coated.

2 Heat the margarine in a casserole dish on 100P for

30 seconds. Stir in the steak, carrot, courgette,
onion, potato and worcestshire sauce.

3 Add the beef stock, wine and seasoning, stir well.
4 Cook using sequence programming on 50P for 35

minutes then 70P for 15 minutes. Add the cornflour
10 minutes before the end of cooking.
Leave to stand for 5 minutes before serving, so that
the meat relaxes to improve the texture.

R-61+62FBSTM Operation Manual  24/07/2003  10:27  Page 38