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43

70%

50%

DUAL GRILL

50%

As above

As above

70%

DUAL GRILL

70%

100%

DUAL GRILL

100%

100%

DUAL GRILL

100%

DUAL GRILL

50%

DUAL GRILL

50%

DUAL GRILL

50%

DUAL GRILL

30%

Place fat side down in a flan dish on the low rack.
Calculate the cooking time.
Use sequence programming:
Stage 1: Cook on 70% for first half of cooking time.  Turn

over, remove juices.

Stage 2: Cook on 50% for second half of cooking time.
Stage 3: Cook on DUAL GRILL, 50% for the final 6-8 minutes

of cooking time. Stand for 6-8 minutes after cooking

As above

As above

Place fat side down in a flan dish on the low rack. Calculate the
cooking time.
Stage 1: Cook on 70% throughout, apart from the last 10

minutes.  Turn over, remove juices halfway through
Stage 1.

Stage 2: Cook on DUAL GRILL, 70% for the final 6-8 minutes

of cooking time.  Stand for 10 minutes after cooking.

Place breast side down in a flan dish on the low rack.  Calculate
the cooking time.
Use sequence programming.
Stage 1:  Cook on 100% throughout, apart from the last 6-8

minutes.  Turn over, remove juices halfway through
Stage 1.

Stage 2:  Cook on DUAL GRILL, 100% or the final 6-8 minutes

of cooking time.

Stand for 10 minutes after cooking.
Place best side down in a flan dish on the low rack.  Calculate
the cooking time.
Use Multiple Sequence cooking. (Page 30).
Stage 1: Cook on 100% throughout cooking time, apart from

the last 6-8 minutes.  Turn over, remove juices
halfway through Stage 1.

Stage 2: Cook on DUAL GRILL, 100% for the final 6-8 minutes

of cooking time.

Stand for 5 minutes after cooking.

Place in a flan dish on the highrack.  Turn over halfway through
cooking.  Stand for 3-4 minutes after cooking.

As above.

Pierce sausages and place in a flan dish on the highrack.  Turn
over after halfway through cooking.  Stand for 2-3 minutes after
cooking

As above

12-13 Minutes

per 450g (1lb)

14-15 Minutes

per 450g (1lb)

18-19 Minutes

per 450g (1lb)

21-22 Minutes

per 450g (1lb)

11-12 Minutes

per 450g (1lb)

11-12 Minutes

per 450g (1lb)

15-16 Minutes

per 450g (1lb)

chops

15 Minutes

per 450g (1lb)

chops

12 Minutes 

per 450g (1lb)

sausages

9-10 Minutes 

per 450g (1lb)

beefburgers

R-793M O/M & C/B  08/06/2000  15:16  Page 43

44

Place in a flan dish on the high rack.

Use Multiple Sequence cooking. (Page 30).

Stage 1:  Cook on DUAL GRILL, 30% 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 high rack.  Turn over halfway

through cooking.  Stand for 2-3 minutes after cooking.

As above.

As above.

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

after cooking. 

As above.

As above.

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

through cooking.  No standing time is required.

As above.

Pierce each potato in several places.

Place directly 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 low rack.  

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 high 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

30%

GRILL

DUAL GRILL

30%

GRILL

DUAL GRILL

30%

GRILL

DUAL GRILL

50%

DUAL GRILL

50%

DUAL GRILL

50%

DUAL GRILL

50%

DUAL GRILL

50%

DUAL GRILL

50%

DUAL GRILL

30%

DUAL GRILL

30%

DUAL GRILL

70%

DUAL GRILL

10%

DUAL GRILL

10%

R-793M O/M & C/B  08/06/2000  15:16  Page 44

45

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

1/2

tsp) 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 100% 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 100% 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 100% for 1 minute,
then on GRILL for 5 minutes until brown and
crispy.

Serves 4   
125g (5oz) onion, chopped
225g (8oz) mushrooms, sliced
25g (1oz) butter
25g (1oz) plain flour
300ml (

1/2

pint) milk

450ml (

3/4

pint) hot vegetable stock

2.5ml (

1/2

tsp) dried marjoram (see Tip, page 47)

salt and pepper to taste
150ml (

1/4

pint) double cream

1 Cook the onion, mushrooms and butter together

in a bowl on 100% for 3 minutes.

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

the milk and stock.

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

Cook on 100% for 8-9 minutes, stir after 4
minutes.

4 Blend and add the cream, cook on 100% for 6

minutes.

Serves 4   
15ml (1tbsp) sunflower oil
1 large onion, finely chopped
400g (14oz) broccoli, broken into small florets
1 litre (1

3/4

pints) hot vegetable stock

900ml (1

1/2

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 100% for
4-5 minutes.

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

100% for 8-10 minutes.

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

yoghurt and cheese. Season. Heat on 70% for 6-
7 minutes, stir every 2 minutes. 

Serves 4   
25g (1oz) butter
125g (5oz) onion, finely chopped
1 large carrot, finely chopped
1 large potato, finely chopped
800g (1

3/4

lb) canned, chopped tomatoes

juice and grated rind of 1 medium orange
900ml (1

1/2

pints) hot vegetable stock

salt and pepper to taste

1 Melt the butter in a large bowl on 100% for 30

seconds.

2 Add the onion, carrot and potato and heat on

100% for 6 minutes, stir after 3 minutes.

3 Add the tomatoes, orange juice, orange rind and

stock. Season to taste, mix thoroughly. Cover the
bowl and cook on 100% for 20 minutes or until the
vegetables are tender.

4 Blend in a food processor. Return to bowl and heat

on 100% for 5 minutes.

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46

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
12 cherry tomatoes
2 cloves garlic, crushed (see Tip, page 51)
15ml (1tbsp) 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
70% 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 70%

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,10% for 11-12 minutes, then
on GRILL for 9 minutes, turn over after 6 minutes.
Repeat for the remaining fish.

Serves 4   
8 wooden skewers 
4 courgettes, cut into 8 chunks
24 button mushrooms, stalks removed
300g (11oz) firm fleshed fish skinned and cut 
into cubes
8 slices of orange
12 cherry tomatoes, halved
10ml (2tsp) fresh dill, chopped
100g (4oz) 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

100% for 1 minute. Place 4 kebabs in a large
flan dish and brush with the dill butter. Place
on the high rack.

3 Cook on DUAL GRILL, 50% for 12-13 minutes.

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

4 Repeat for remaining kebabs.

R-793M O/M & C/B  08/06/2000  15:17  Page 46