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Place in a flan dish, turn over at least 4-5 times
during defrosting, shield any warm areas with small,
flat  pieces of foil.  After defrosting, wrap in foil and
allow meat to stand for 45-60 minutes, until
thoroughly defrosted.

Place in a flan dish, turn over at least 3-4 times
during defrosting, shield any warm areas with small,
pieces of foil.  After defrosting, wrap in foil and allow
poultry to stand for 45-60 minutes, until thoroughly
defrosted.
NOTE: Do not defrost poultry with giblets. 

Place in a flan dish, separate during defrosting and
turn over at least 2-3 times. Shield if necessary.

Place in a flan dish, turn over at least 3-4 times
during defrosting, remove defrosted parts each time.

Place in a flan dish, separate during defrosting and
turn over at least twice. Shield if necessary

Remove packaging, including any foil and place in a
suitable dish.       

NOTES:
• To defrost food, use either 30P (MEDIUM LOW) or

10P (LOW) microwave power.

• Shield warm areas with small pieces of foil if

necessary.

• It is important to turn food over, separate (where

appropriate) and rearrange to ensure even
defrosting,

• Standing time is necessary to ensure thorough

defrosting.

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Remove any poultry or meat portions, reheat
these separately, see below. Place smaller items
of food to the centre of the plate, larger and thicker
foods to the edge. Cover with vented microwave cling
film and reheat on 50P (MEDIUM), stir/rearrange
halfway through reheating. Ensure thoroughly reheated
before serving.

Cover with vented microwave clingfilm or suitable lid,
reheat on  50P (MEDIUM). Stir frequently to ensure
even reheating.

Place thickest parts of the portions on the outside of
the dish, cover with microwave cling film and reheat
on 70P (MEDIUM HIGH). Turn over halfway through.
NOTE: Ensure poultry is thoroughly reheated, before serving.

Cover with vented microwave cling film and reheat on
50P (MEDIUM). Rearrange at least once to ensure
even reheating. NOTE: Ensure meat is thoroughly
reheated before serving. 

Place pies on a plastic rack or in a flan dish. Reheat
meat pies on 70P (MEDIUM HIGH) and fruit pies on
50P (MEDIUM). 

Cover with vented microwave cling film or suitable lid
and reheat on 50P (MEDIUM). Stir at least once
during reheating.

Plated meals

Casseroles

Poultry portions

Sliced meat

Pies

Vegetables

Fire: If smoke is observed, switch off or unplug the appliance and keep the door closed in order to
stifle any flames.
Oil & Fat: Never heat oil or fat for deep frying as this may lead to overheating and fire. Stand back
when opening the oven door to allow heat or steam to disperse. When removing covers (such as cling
film), opening roasting bags or popcorn packaging, direct steam away from face and hands. 
Liquids: Microwave heating of beverages can result in delayed eruptive boiling, therefore care has
to be taken when handling the container: Stir liquid prior to and during heating/reheating, let liquid
stand in the oven at the end of cooking.
Never heat liquids in narrow necked containers such as baby bottles, as this could result in the
contents erupting from the container and may cause burns.
• Remove food from foil or metal containers before reheating.
• Reheating times will be affected by the shape, depth, quantity and temperature of food together

with the size, shape and material of the container.

• To avoid overheating and fire, special care must be taken when reheating foods with a high sugar

or fat content, for example, Mince pies or Christmas pudding.  Canned potatoes should not be
heated in the microwave oven, follow the manufacturer’s instructions on the can.

Starters ...................................... 30-31
Fish ........................................... 31-32
Meat .......................................... 32-34
Poultry ....................................... 34-36
Vegetarian ................................. 37-38
Cheese & Eggs ......................... 39
Rice & Pasta ............................. 40
Desserts .................................... 41-42
Cakes & Biscuits ....................... 42-44
Bread & Scones ........................ 44-45
Sauces ...................................... 46
Preserves & Sweets .................. 47

Cooking Hints ............................ 22

Conversion Charts .................... 22

Defrosting (Microwave)

(Meat, Poultry, Fish, Fruit, General) ....

Dual Grill

(Microwave & Grill) ..............................

Grilling ....................................... 26

Microwave (Cooking)

Rice, Pasta, Eggs ................................

Meat, Poultry, Fish

............................

Vegetables (Fresh/Frozen), Fruit ........

Microwave (Reheating) ..................

This Cookbook contains a wide variety of recipes

developed specifically for your

microwave oven. These will give

you successful results and

will save time and electricity.

The recipes demonstrate the

capabilities of your oven and

prove that microwave technology

combined with grilling provides

an efficient and effective alternative to conventional cooking.

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The cookery notes below compliment all of the

 cooking procedures in this book and should

be read in advance of recipe preparation.

Where it is necessary to blend foods, use a
food processor, liquidiser or press through a
sieve.

Refer to operation manual for advice  on
suitable cookware.

Where dishes are covered, use vented
microwave cling film unless otherwise stated.
Where dishes are lined, use greaseproof paper
unless otherwise stated.

All preparation times and serving quantities
are approximate.

10 Serve all dishes immediately unless otherwise

stated.

11 For sequence programming refer to the

operation manual.

●

Method: Where shielding is necessary use small pieces of foil.

■

Poultry Chart: Chicken, turkey and duck must be defrosted without giblets.

▲

Standing Time: During recommended standing time, wrap or cover food in foil.

All ingredients are given in both metric and
imperial measures. Use either set but not a
combination of both measures.

Food temperatures are:-
Frozen: -18

0

C, Chilled: 5

0

C, Room: 20

0

C

When cooking Rice & Pasta (see page 40),
cooking time is constant for any quantity of rice
or pasta; boiling water must be adjusted
according to quantity of rice or pasta. After
leaving the Rice/Pasta to stand, rinse in boiling
water prior to serving.

Butter and margarine can be interchanged in
recipes, as preferred.

Half fat, skimmed or full fat milk may be used
in all recipes, as preferred.

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