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Place in a flan dish on the rack.

Use Multiple Sequence cooking. (Page 15).

Stage 1:  Cook on DUAL GRILL, 30P (MEDIUM LOW) for the

first half of cooking time.  Turn over.

Stage 2: GRILL for second half of cooking time.  Stand for 2-

3 minutes after cooking.

As above.

As above.

Place in a flan dish on the rack.  Turn over halfway through

cooking.  Stand for 2-3 minutes after cooking.

As above.

As above.

Place in a flan dish on the turntable rack.  Stand for 2-3

minutes after cooking. 

As above.

As above.

Place in a flan dish on the rack.  Turn over halfway through

cooking.  No standing time is required.

As above.

Pierce each potato in several places.

Place in a flan dish on the turntable.  Turn over after 8 minutes

of the cooking time.

No standing time is required.

Remove any packaging.  Place in a flan dish on the turntable.  

No standing time is required.

Prepare sandwich:

Place two slices of ham and 50g (2oz) grated cheese between

2 slices of bread and butter.  Place sandwich in a flan dish on

the rack.  Turn over after 3 minutes of the cooking time.

No standing time is required.

9-10 Minutes 

for 100g (4oz)

11-12 Minutes

for 200g (7oz)

12-13 Minutes

for 400g (14oz)

10 Minutes 

for 100g (4oz)

11-12 Minutes

for 200g (7oz)

12-13 Minutes

for 400g (14oz)

5 Minutes 

for 200g (7oz)

7 Minutes

for 350g (12oz)

8 Minutes

for 450g (1lb)

11 Minutes

for 225g (8oz)

12-13 Minutes

for 450g (1lb)

16-17 Minutes

for 2 Potatoes

(250g each)

6 Minutes 

for 1 baguette

6 Minutes

for 1 sandwich

DUAL GRILL

MEDIUM LOW

GRILL

DUAL GRILL

MEDIUM

LOW

GRILL

DUAL GRILL

MEDIUM

LOW

GRILL

DUAL GRILL

MEDIUM

DUAL GRILL

MEDIUM

DUAL GRILL

MEDIUM

DUAL GRILL

MEDIUM

DUAL GRILL

MEDIUM

DUAL GRILL

MEDIUM

DUAL GRILL

MEDIUM LOW

DUAL GRILL

MEDIUM

LOW

DUAL GRILL

MEDIUM

HIGH

DUAL GRILL

LOW

DUAL GRILL

LOW

31

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32

Serves 2-4   
50g (2oz) butter
50g (2oz) fresh brown breadcrumbs
100g (4oz) cooked ham, finely chopped
90ml (6tbsp) double cream
salt and pepper to taste
2.5ml (1/2tsp) 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 100P

(HIGH) for 1 minute. 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 (HIGH) 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 avocados in a large flan dish and

sprinkle with the grated cheese. 

4 Place the dish on the high rack, use sequence

programming to cook on 100P (HIGH) for 1
minute, then on GRILL for 5 minutes until brown
and crispy.

Serves 4   
1 medium onion, chopped
175g (6oz) mushrooms, sliced
25g (1oz) butter
25g (1oz) plain flour
300ml (1/2 pint) hot vegetable stock
2.5ml (1/2 tsp) dried marjoram (see Tip, page 34)
salt and pepper to taste
300ml (1/2 pint) milk

1 Cook the onion, mushrooms and butter together

in a bowl on 100P (HIGH) for 3 minutes.

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

the stock.

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

Cook on 100P (HIGH) for 8-9 minutes, stir after
4 minutes.

4 Blend and add the milk, cook on 100P (HIGH)

for 6 minutes.

Serves 4   
15ml (1tbsp) sunflower oil
1 large onion, finely chopped
400g (14oz) broccoli, broken into small florets
1 litre (13/4 pints) hot vegetable stock
900ml (11/2 pint) low fat natural yoghurt
100g (4oz) Blue Stilton/Danish Blue, crumbled
salt and pepper to taste

1 Place oil, onion and broccoli in a large bowl,

mix well. Cover and cook on 100P (HIGH) for
4-5 minutes.

2 Add the stock, mix well. Cover and cook on

100P (HIGH) for 8-10 minutes.

3 Blend in a food processor. Return to bowl, stir in

yoghurt and cheese. Season. Heat on 70P
(MEDIUM HIGH) for 6-7 minutes, stir every 2
minutes. 

Serves 4   
12 medium open cap mushrooms
75g (3oz) butter
2 cloves garlic, crushed (See Tip, page 38)
75g (3oz) fresh breadcrumbs
50g (2oz) cheese, grated
Variation:
Stilton Stuffed Mushrooms: Omit garlic and grated
cheese. Add 100g (4oz) Stilton, crumbled at Stage 2.

1 Remove and chop mushroom stalks. Place

mushroom caps in a large flan dish open side up.

2 Heat butter with garlic on 100P (HIGH) for 1

minute, stir in chopped mushroom stalks and
breadcrumbs. Fill mushrooms with mixture,
sprinkle with cheese.     

3 Place dish on the high rack and cook on DUAL

GRILL, 50P (MEDIUM) for 6 minutes.

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33

Serves 2 - 4   
225g (8oz) courgettes, sliced
1/2 red pepper, seeded and sliced
1/2 green pepper, seeded and sliced
1 small aubergine, sliced
60ml (4tbsp) olive oil
8 cherry tomatoes
2 cloves garlic, crushed (see Tip, page 38)
30ml (2tbsp) fresh parsley, chopped
50g (2oz) whole black olives
15ml (1tbsp) lemon juice
salt and pepper to taste

1 Place the courgettes, red and green pepper,

aubergine and olive oil in a large bowl, cook on
70P (MEDIUM HIGH) for 6-7 minutes or until the
vegetables have softened. Stir after half the cooking
time.

2 Stir in the remaining ingredients and cook on 70P

(MEDIUM HIGH) for a further 4-5 minutes. Toss
gently and transfer to a serving dish, chill before
serving.

Serves 4   
450g (1lb) white fish fillets
100g (4oz) fresh white breadcrumbs
50g (2oz) Parmesan cheese
salt and pepper to taste
1 egg (size 3), beaten
olive oil

1 Cut fish into thin strips approx. 6.4cm (2.5") long.
2 Combine breadcrumbs and cheese. Season.
3 Dip fish strips first into egg, then into  breadcrumb

mixture, coat evenly.

4 Brush a large flan dish with olive oil and spread half

the coated fish in a single layer over the base.

5 Place on high rack. Use sequence programming to

cook on DUAL GRILL,10P (LOW) for 11-12 minutes,
then on GRILL for 9 minutes, turn over after 6
minutes. Repeat for the remaining fish.

Serves 4   
4 wooden skewers 
2 courgettes, cut into 8 chunks
4 medium mushrooms, stalks removed
450g (1lb) firm fleshed fish skinned and cut 
into 8 cubes
4 slices of orange
2 firm medium tomatoes, halved
5ml (1tsp) fresh dill, chopped
50g (2oz) butter

1 Thread pieces of courgette, mushroom, fish, orange

and tomato onto each skewer in a regular
sequence. Leave no wood exposed. 

2 Heat the dill and butter in a small bowl on 100P

(HIGH) for 1 minute. Brush kebabs with the dill
butter, place in a flan dish on the high rack.

3 Cook on DUAL GRILL, 50P (MEDIUM) for 12-13

minutes. Turn over and rearrange the kebabs every
3-4 minutes.  

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34

Serves 4   
100g (4oz) butter
1 large onion, finely chopped
225g (8oz) pasta
600ml (1 pint) boiling water
350g (12oz) Tuna
300ml (1/2 pint) white sauce
225g (8oz) cooked broccoli 
225g (8oz) grated cheddar cheese

1 Place butter in a large bowl, heat on 100P (HIGH)

for 1 minute until melted. Stir in onion, cook on
100P (HIGH)  for a further minute. Stir in pasta and
boiling water, cook on  70P (MEDIUM HIGH) for
11-12  minutes until pasta is tender. Stir 2-3 times
during cooking. Drain if necessary.

2 Mix the Tuna, sauce and broccoli with the

seasoning. Cook on 100P (HIGH) for 4-5 minutes,
stir after 2 minutes. 

3. Add grated cheese and grill for 4-6 minutes until

golden.

Serves 2
2 medium trout (approx. 225g (8oz) each)
salt and pepper to taste
juice and rind of 1 orange
50g (2oz) flaked almonds

1 Wash the trout. Discard heads and tails and pat

dry. Place in a large flan dish, pierce in several
places. Season. Pour over the orange juice and
sprinkle with the rind and flaked almonds.

2 Place on low rack, cook on DUAL GRILL, 50P

(MEDIUM) for 8-9 minutes.

Serves 4
200g (7oz) cooked ham, roughly chopped 
25g (1oz) margarine          
100g (4oz) button mushrooms, finely sliced
4-6 spring onions, finely sliced
5ml (1tsp) dried mixed herbs
salt and pepper to taste
100g (4oz) cheese, grated
pastry:
100g (4oz) plain flour
100g (4oz) plain wholemeal flour
5ml (1tsp) dried mixed herbs
salt and pepper to taste
100g (4oz) margarine          
cold water to mix
1 egg (size 3), beaten to glaze

1 Combine ham, margarine, mushrooms, onion,

herbs and seasoning. Cook on 100P (HIGH) for 2-3
minutes. Stir in cheese, allow to cool.

2 To make pastry mix flour, herbs and seasoning.

Rub in margarine until mixture resembles
breadcrumbs. Add enough water to form a soft
dough. Roll out pastry, cut out four 20.4cm (8")
circles of pastry and dampen edge with water.

3 Spoon ham mixture into the centre of each pastry

circle. Fold pastry over to form a semi-circle pasty.
Pinch edges together and brush surface with egg.
Place two pasties in a greased flan dish.     

4 Place on low rack and cook on DUAL GRILL, 70P

(MEDIUM HIGH) for 10 minutes until brown and
crispy. Repeat for the remaining two pasties.

Place a handful of fresh herbs between two sheets of kitchen paper on the turntable. Heat on MEDIUM
HIGH for 2 minutes until dry. Ensure the herbs do not become too dry. Woody herbs take a little longer to
dry than leafy herbs.

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