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39

50g onion, chopped
50g celery, sliced
50g green pepper, seeded and sliced
50g red pepper, seeded and sliced
125g beef fillet, thinly sliced into 5cm strips
1.25ml (

1

/

4

tsp) cayenne pepper

2.5ml (

1

/

2

tsp) ground cumin

grated rind of 

1

/

2

lemon

50g canned sweetcorn, drained
100g white long grain rice
400ml (

2

/

3

pint) hot beef stock

salt & pepper to taste

1 Place all the 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 25 minutes, stir 2 - 3 times during

cooking.

50g onion, chopped
50g celery, sliced
50g green pepper, seeded and sliced
50g red pepper, seeded and sliced
125g turkey fillet, chunks
1.25ml (

1

/

4

tsp) cayenne pepper

2.5ml (

1

/

2

tsp) ground cumin

grated rind of 

1

/

2

lemon

50g canned sweetcorn, drained
100g white long grain rice
400ml (

2

/

3

pint) hot chicken stock

salt & pepper to taste

1 Place all the 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 25 minutes, stir 2 - 3 times during

cooking.

1.2 kg pork loin joint
60ml (4 tbsp) tomato ketchup
15ml (1 tbsp) sugar
15ml (1 tbsp) white wine
60ml (4 tbsp) hoisin sauce
1 clove garlic, crushed

1 Trim the fat from pork. Place in a 25cm (10”) flan dish.
2 Mix the remaining ingredients together and pour over

the pork. Turn over to coat with the marinade.

3 Cover the dish and refrigerate overnight to marinate.
4 Remove the cover and cook using AUTO COOK

AC-3 “Chilled Roast Pork”, 1.2 Kg weight.

R-61+62FBSTM Operation Manual  24/07/2003  10:27  Page 39

40

400g canned, chopped tomatoes
150g broccoli florets
50g onion, chopped
350g chicken fillet, chunks
10ml (2 tsp) dried basil
15ml (1 tbsp) garlic purée
200g dried pasta, cooked
300ml (

1

/

2

pint) white sauce (see page 41)

100g mature cheddar cheese, grated

1 Place all the ingredients, except the pasta, sauce and

cheese, into a 2.5 litre (approx. 4 pint) casserole dish.
Mix well and cook on 50P for 10 minutes, stir once
during cooking. Continue to cook on 70P for 5
minutes, mix well after cooking.

2 Spread the pasta over the chicken mixture, then pour

over the sauce and sprinkle with the grated cheese.

3 Place on the turntable and cook on DUAL GRILL 50P

for 15 minutes.

100g yellow pepper, sliced
125g onion, finely chopped
2 rashers bacon, chopped
50g sun-dried tomatoes, sliced
15 black olives, sliced
400g canned, chopped tomatoes
30ml (2 tbsp) red wine
2.5ml (

1

/

2

tsp) caster sugar

15ml (1 tbsp) fresh basil, chopped
4 chicken fillets (approx. 200g each)

1 Place the pepper, onion and bacon into a 2.5 litre

(approx. 4 pint) casserole dish, cook on 100P for 3
minutes.

2 Stir in the remaining ingredients except for the

chicken and mix well.

3 Add the chicken fillets and coat with the sauce.
4 Place on the turntable and cook on 70P for 30

minutes, stir 2 - 3 times during cooking.

200g courgette, sliced
100g leek, sliced
2 cloves garlic, crushed
400g canned, chopped tomatoes
300g canned, mixed beans, drained
100g mushrooms, halved
100g fresh baby sweetcorn, chopped
300ml (

1

/

2

pint) hot vegetable stock

5ml (1 tsp) fennel seeds
salt and pepper to taste

1 Place the courgette, leek, garlic, tomatoes, beans,

mushrooms and sweetcorn in a 3 litre casserole dish.

2 Pour over the stock and season with fennel seeds,

salt and pepper, mix thoroughly.

3 Cook using sequence programming on 70P for 15

minutes then on 100P for 10 minutes, stir 2 - 3 times
during cooking.

Serve with rice or baked potatoes.

4 boneless chicken breasts (approx. 200g each)
75ml (6 tbsp) clear honey
30ml (2 tbsp) honey mustard
2.5 ml (

1

/

2

tsp) dried tarragon

30ml (2 tbsp) tomato purée
150ml (

1

/

4

pint) chicken stock

15ml (1 tbsp) cornflour blended with water
salt and pepper to taste

1 Mix all the ingredients, except the chicken, together in

a 2.5 litre (approx. 4 pint) casserole dish.

2 Add the chicken and turn over to coat with the sauce.
3 Cook on 70P for 25 minutes.

Turn the chicken over and re-arrange in the sauce
several times during cooking.

R-61+62FBSTM Operation Manual  24/07/2003  10:27  Page 40

41

2 baking potatoes, (approx. 250g each)
100g double gloucester cheese, finely chopped
100g cooked ham, chopped
75g mushrooms, finely chopped
salt and pepper to taste

1 Prick each potato in several places. Cook on 100P for

12 minutes. Halve each potato and scoop the flesh
into a bowl, add the cheese, ham and mushrooms.
Mix well and season.

2 Pile mixture back into the potato skins and place in a

flan dish, on the rack. 

3 Cook on DUAL GRILL 50P for 10 minutes.

75g vegetable oil
5ml (1 tsp) paprika
5ml (1 tsp) english mustard powder
5ml (1 tsp) ground cumin
10ml (2 tsp) fennel seeds
2 garlic cloves, finely chopped
15ml (1 tbsp) ginger purée
salt and pepper to taste
600g potato unpeeled and washed, cut into
approx. 3cm pieces

1 Place the oil, paprika, mustard, cumin, fennel seeds,

garlic, ginger and seasoning in a bowl, mix well.
Add the potato, stir to coat with the spices.

2 Arrange in a single layer in a 25cm (10”) flan dish.
3 Place on the turntable and cook on 70P for 10

minutes, turn the potatoes over then cook on DUAL
GRILL 50P for 12 minutes.

25g margarine
25g plain flour
300ml (

1

/

2

pint) milk

salt and pepper to taste

1 Place the margarine in a bowl and heat on 100P for

30 seconds, until melted.

2 Stir in the flour and whisk in the milk.

Cook on 100P for 6 minutes, stirring halfway through
cooking, until thick and smooth. Season with salt and
pepper to taste.

Stir in 75g grated cheese and 5ml (1 tsp) mustard powder at Stage 2.
Serve with vegetables, fish or meat.

Stir 225g cooked onion, finely chopped, into the finished sauce.
Heat on 100P for 2 - 3 minutes before serving. Serve with vegetables.

: Omit salt and pepper from basic recipe. Add 15 - 30ml (1 - 2 tbsp) caster sugar

at Stage 2. Serve with puddings as an alternative to custard.

Stir in 45g (3 tbsp) whole grain mustard, 200ml (7 fl.oz) soured cream and 15ml
(1 tbsp) fresh parsley at stage 2 instead of the flour and milk.
Mix well. Cook on 100P for 3 minutes. Stir every minute until smooth and thick.
Serve with fish or meat.

To make 600ml (1 pint) of sauce, double the ingredients, follow stages 1 and 2
then cook on 100P for 8 minutes.

R-61+62FBSTM Operation Manual  24/07/2003  10:27  Page 41

42

LOAF:
225g self raising flour
100g light soft brown sugar
100g margarine, melted
3 ripe bananas, mashed
2 eggs (medium), beaten
45ml (3 tbsp) milk
5ml (1 tsp) mixed spice
STREUSEL TOPPING:
50g plain flour
30ml (2 tbsp) caster sugar
30ml (2 tbsp) soft brown sugar
50g margarine
50g toasted, flaked almonds

1 Combine all the loaf ingredients in a large bowl.

Spoon the mixture into a greased and lined 1.5 litre
(2

1

/

2

pint) glass loaf dish.

2 To prepare the topping, mix the flour and sugars

together in a small bowl.

3 Cut in the margarine with a knife until the mixture

resembles coarse crumbs.

4 Pour the topping over the loaf mixture and sprinkle

the almonds over the top.

5 Place on the turntable and cook on 50P for 30

minutes.

175g margarine
100g demerara sugar
200g golden syrup
325g jumbo oats

1 Place the margarine, sugar, syrup and oats in a large

bowl. Heat on 100P for 5 minutes, stir every minute
until melted, mix well.

2 Spoon mixture into a well greased 25cm (10") flan

dish, smooth the surface.

3 Place on the turntable and cook using sequence

programming on 50P for 6 minutes, then on DUAL
GRILL 30P for 6 minutes.

225g margarine
225g caster sugar
7.5ml (1

1

/

2

tsp) vanilla essence

4 eggs (medium), beaten
100g plain flour
50g cocoa powder
2.5ml (

1

/

2

tsp) baking powder

75g walnuts, roughly chopped

1 Combine margarine, sugar, vanilla essence and eggs,

until smooth.

2 Stir in remaining ingredients.
3 Grease the base of a square 20cm (8”) dish.

Spoon in the mixture and smooth the surface.

4 Cook on 50P for 24 minutes, until firm to the touch.

R-61+62FBSTM Operation Manual  24/07/2003  10:27  Page 42