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1 Place the oil, onion and garlic in a large bowl, heat

on HIGH for 2 minutes.

2 Add the carrots, red pepper and mushrooms, mix

well. Cook on HIGH for 3 minutes.

3 Stir in the remaining ingredients, mix well. Cook

on MEDIUM HIGH for 24-25 minutes, stir 3-4
times during cooking.

4 Remove the bay leaf before serving.

Serve hot with rice or as a filling for tacos.

S

ERVES

 4-6

P

REPARATION

 

TIME

  - 20 

MINUTES

Microwave Tip: Heating taco shells
Place 8-10 pre-cooked crisp taco shells on kitchen
paper on the turntable. Heat on HIGH for 1

1

/

2

-2

minutes until warm. Spoon in filling as preferred.

Microwave Tip: Garlic bread
75g (3oz) butter, 2 cloves garlic, crushed, one small
French stick, sliced. Mix butter and garlic together
and spread onto the sliced bread. Wrap the stick in
kitchen paper and heat on MEDIUM for 1-2 minutes
until butter has melted.

S

ERVES

 4-6

P

REPARATION

 

TIME

  - 30 

MINUTES

1 Place 50g (2oz) butter in a bowl, heat on HIGH for

1 minute. Add mushrooms and stock cube, mix
well. Cook on HIGH for 2 minutes.

2 Heat spinach on HIGH for 12-14 minutes, stir 2-

3 times. Drain. Stir in remaining butter, nutmeg,
cheese, seasoning and mushroom mixture.

3 Line the base of a deep, square 20.4cm (8") dish

with a layer of lasagne, followed by a layer of
spinach mixture, cheese sauce and another layer
of lasagne. Layer until all ingredients have been
used, ensuring the final layer is lasagne, with
enough cheese sauce to cover the surface.
Sprinkle generously with grated cheese.

4 Place on the turntable, cook at 130

o

C for 40

minutes until well cooked.

1 Cut tofu in half to make 4 pieces.
2 Slice each piece horizontally along one side to

make a pocket. Fill each pocket with sliced cheese,
place in a large flan dish. Pour in sauce.

3 Place on turntable, cook on MEDIUM for 12-14

minutes.

S

ERVES

 

4

P

REPARATION

 

TIME

  - 12 

MINUTES

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S

ERVES

 4-6

P

REPARATION

 

TIME

  - 18 

MINUTES

1 Line a 20.4cm (8") flan dish with pastry.
2 Place bacon and onion in a bowl, cook on HIGH

for 4 minutes.

3 Place eggs, milk, seasoning in a bowl, mix well.
4 Spread bacon and onion evenly over the pastry.

Pour egg mixture over, top with grated cheese.

5 Place on the turntable, and cook at 130

o

C for 35-

40 minutes, until set, brown and crispy.

Stilton & mushrooms:  Replace bacon with 125g
(5oz) sliced mushrooms and Cheddar with Stilton.

S

ERVES

 

2

P

REPARATION

 

TIME

  - 20 

MINUTES

1 Prick each potato in several places. Place in a

flan dish on low rack. Cook on DUAL GRILL,
HIGH for 14-16 minutes until brown and crispy.
Turnover after 7 minutes.

2 Halve each potato and scoop the flesh into a

bowl, add the butter, cheese, chives and
mushrooms, mix well. Season. Pile the mixture
back into the potato skins.

3 Place the filled potatoes in a flan dish on the low

rack. Cook on DUAL GRILL-1 (see page 9),
MEDIUM for 7-8 minutes until brown and crispy.

Variation:
Cheese & sweetcorn jackets:  Omit the blue cheese,
chives and mushrooms.  Add 100g (4oz) of grated
Cheddar cheese and 50g (2oz) sweet corn kernels at
Stage 2.

S

ERVES

 4-6

P

REPARATION

 

TIME

  - 25 

MINUTES

1 Line a 20.4 (8") flan dish with shortcrust pastry.
2 Place onion and butter in a bowl. Heat on HIGH

for 2 minutes. Drain. Spread the onions evenly
over the pastry base, top with olives.

3 Combine the eggs and cream. Season.
4 Pour cream mixture over the onions. Cover with

cheese and sprinkle with parsley.

5 Place on the turntable, bake at 130

o

C for 30

minutes.

Microwave Tip: Softening cream cheese
Place 225g (8oz) cream cheese on a plate.
Heat on MEDIUM LOW for 1 minute until soft.

Cook's Tip: Wooden skewers
To remove food easily from wooden skewers, soak the
skewers in water for 30 minutes prior to using them.

Microwave Tip: Drying herbs
Place a handful of fresh herbs between two sheets
of kitchen paper on the turntable. Heat on MEDIUM
HIGH for 3 minutes until dry. Ensure the herbs do not
become too dry. Woody herbs will take a little longer.

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1 Place the Fettuccine in a large bowl. Add the

boiling water and cook on MEDIUM HIGH for
10-12 minutes until the pasta is tender, drain.

2 Place the mushrooms, shallots, bacon and butter

in a bowl. Cook on HIGH for 3 minutes. Drain.

3 Beat the cream, egg and oregano together, add

the mushroom mixture and peas. Season with
salt and pepper to taste.

4 Pour over the cooked Fettuccine, toss gently, and

heat on MEDIUM HIGH for 5 minutes, stir after 3
minutes.

1 Place the oil, garlic, spring onions, mushrooms

and peas in a large bowl, mix well. Heat on HIGH
for 2 minutes.

2 Stir in the rice and soy sauce. Heat on HIGH for

6-7 minutes, stir every 2-3 minutes until the rice is
evenly hot.

3 Pour egg over the rice, do not stir into the rice.

Cook on HIGH for 2 minutes and then break up
the egg and stir evenly into the rice. Season.

1 Place the oil, onion, celery, red and green pepper

in a large bowl, mix well. Heat on HIGH for 2
minutes. Stir in the beef and cook on HIGH for
5-6 minutes, stir halfway through cooking.

2 Stir in the remaining ingredients and cook on

MEDIUM HIGH for 14-15 minutes until the rice is
tender and all the beef stock has been absorbed,
stir 2-3 times during cooking.
Variation: Make chicken risotto by substituting
beef fillet for 225g (8oz) chicken breast fillet.

Microwave Tip: Softening avocados
Pierce an unpeeled avocado in several places.
Place on the turntable and heat on HIGH for  1
minute. Allow to cool before peeling.

S

ERVES

 

4

P

REPARATION

 

TIME

  - 8 

MINUTES

S

ERVES

 

4

P

REPARATION

 

TIME

  - 12 

MINUTES

S

ERVES

 

4

P

REPARATION

 

TIME

  - 10 

MINUTES

Microwave Tip: Cooking poppadums
Place 2-4 poppadums on the turntable leaving space
between them. Heat on HIGH for 30 seconds to 1
minute until puffed and bubbly. Allow to stand for 10-
20 seconds.

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1 Place courgettes in bowl with 15ml (1tbsp) water.

Cover, cook on HIGH for 3 minutes, stir after 2
minutes. Drain. Place carrots in a bowl with 30ml
(2tbsp) water.  Cover, cook on HIGH for 3 minutes,
stir after 2 minutes. Drain. Add the mushrooms,
courgetts and cashew nuts, cook on HIGH for 2
minutes.  Place mixture in a 2.5 litre (approx. 4
pint) casserole dish. Cover with sauce and sprinkle
with breadcrumbs and cheese.

2 Place on low rack, cook on DUAL GRILL-1,

MEDIUM 50% for 8 minutes until brown and crispy.

S

ERVES

 4-6

P

REPARATION

 

TIME

  - 20 

MINUTES

1 Combine breadcrumbs, carrot, courgette, potato

and celery. Add bacon (if using), cheese, eggs,
salt and pepper, mix well.

2 Pour mixture into a greased 1.5 litre (2.5 pint) loaf

dish, cover with the cheese and parsley.

3 Place on turntable, use sequence programming to

cook on MEDIUM for 17 minutes, then on DUAL
GRILL-1, MEDIUM for 7 minutes.

S

ERVES

 

4

P

REPARATION

 

TIME

  - 15 

MINUTES

1 Heat butter on HIGH for 1 minute.
2 Add the sweetcorn, cover and cook on HIGH for

2 minutes. Stir in the mange-tout, cover and cook
on HIGH for 3 minutes. Season and serve hot.

S

ERVES

 

4

P

REPARATION

 

TIME

  - 4 

MINUTES

S

ERVES

 

4

P

REPARATION

 

TIME

  - 12 

MINUTES

1 Place the oil, soy sauce, sherry, ginger, garlic

and carrots in a large bowl and mix well. Cover
and cook on HIGH for 4-5 minutes.

2 Stir in the mushrooms, beansprouts, mange-

tout, red pepper, spring onions, water chestnuts
and chinese leaves. Cook on HIGH for 5-6
minutes until the vegetables are tender, stir
halfway through cooking.

NOTE: For information on using the DUAL GRILL
see page 9 of the operation manual

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