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44

NOTES: • Chilled foods are cooked from 5°C.

• Frozen foods are cooked from -18°C.

30 Minutes

for 450g (1lb)

45 Minutes

for 450g (1lb)

60 Minutes

for 450g (1lb)

of meat

50 Minutes

for 450g (1lb)

of minced meat

30 Minutes

for 450g (1lb)

35 Minutes

for 450g (1lb)

20 Minutes

for 450g (1lb)

45 Minutes

for 450g (1lb)

25 Minutes

for 450g (1lb)

15 - 20 Minutes
for 300g (11oz)

20 - 25 Minutes
for 300g (11oz)

25 Minutes

for 300g (11oz)

(2 Kievs)

75 Minutes

2 potatoes

(250g each)

45 Minutes

for 450g (1lb)

12 Minutes

for 1 baguette

15 Minutes

for 1 baguette

Place in a flan dish on the rack.

Cover the dish with foil.

Place in a flan dish on the rack.

Cover the dish with foil.

Place all ingredients into a large casserole dish with

600ml (1 pint) of stock

Cover the dish with a lid and place on the turntable.

Stir 3 - 4 times during cooking.

Layer all ingredients into a large, square dish with

600ml (1 pint) of white sauce.

Cover the dish with foil and place on the rack.

After 35 minutes remove the foil and bake uncovered for the

remaining time.

Place the pie in its foil container on a baking tray.

Bake on the rack.

Place the pie in its foil container on a baking tray.

Bake on the rack.

Place the pie in its foil container on a baking tray.

Bake on the rack.

Place the pie in its foil container on a baking tray.

Bake on the rack.

Remove the foil container and place on a baking tray.

Bake on the rack.

Remove all packaging and place on a baking tray.

Bake on the rack.

Remove all packaging and place on a baking tray.

Bake on the rack.

Remove all packaging and place on a baking tray.

Bake on the rack.

Wash then pierce in several places.

Place directly onto the turntable.

Cut into even sized pieces and place in a flan dish with

90ml (6 tablespoons) of oil.

Turn over every 10 minutes.

Remove all packaging and place on a baking tray.

Bake on the rack.

Remove all packaging and place on a baking tray.

Bake on the rack.

PREHEAT 200˚C

Bake at 200˚C

PREHEAT 200˚C

Bake at 200˚C

PREHEAT 160˚C

Bake at 160˚C

PREHEAT 200˚C

Bake at 200˚C

PREHEAT 160˚C

Bake at 160˚C

PREHEAT 180˚C

Bake at 180˚C

PREHEAT 160˚C

Bake at 160˚C

PREHEAT 160˚C

Bake at 160˚C

PREHEAT 180˚C

Bake at 180˚C

PREHEAT 180˚C

Bake at 180˚C

PREHEAT 180˚C

Bake at 180˚C

PREHEAT 180˚C

Bake at 180˚C

PREHEAT 160˚C

Bake at 160˚C

PREHEAT 160˚C

Bake at 160˚C

PREHEAT 160˚C

Bake at 160˚C

PREHEAT 160˚C

Bake at 160˚C

R-795M New CkBk  4/8/02  8:30 AM  Page 44

45

6 - 7 Minutes for 425g

(15oz) can

40 - 50 seconds for

125g (5oz) slice

1 Minute for

175g (6oz) pudding

4 - 5 Minutes for

450g (1lb) pudding

20 - 30 seconds

for 2

3 - 4 Minutes for

6 sausage  rolls

5 - 6 Minutes for

225g (8oz) quiche

7 - 8 Minutes for

450g (1lb) quiche

3 - 4 Minutes for

225g (8oz) pie

5 - 6 Minutes for

450g (1lb) pie

8 - 9 Minutes for

600g (1lb 5oz) pie

20 - 30 Seconds for
50 - 70g (2 -3oz pie

3 - 4 Minutes for

225g (8oz) pie

7 - 8 Minutes for

450g (1lb) pie

Remove from the can. Place in a dish, cover.

Stir halfway through cooking.

Stand for 2 minutes after cooking.

Place in a flan dish. Do not exceed cooking time

advised by food manufacturer.

Stand for 30 seconds after cooking.

As above

Place in a flan dish. Do not exceed cooking time

advised by food manufacturer.

Stand for 1 minute after cooking.

Place on the turntable.

Place in a flan dish on the rack.

Stand for 2 minutes after cooking.

Remove foil container.

Place in a flan dish on the rack.

Stand for 3 minutes after cooking.

Remove foil container.

Place in a flan dish on the low rack.

Stand for 3 minutes after cooking.

Remove foil container. Place in a flan dish on the

turntable. Stand for 1 minute after cooking.

Remove foil container.

Place in a flan dish on the low rack.

Stand for 3 minutes after cooking.

70%

70%

70%

70%

70%

DUAL GRILL - 1,

30%

DUAL GRILL - 1,

30%

DUAL GRILL - 1,

50%

50%

DUAL GRILL - 1,

50%

NOTES:
•

Take care when heating foods with high sugar or fat content, for example, Christmas pudding and mince pies.

•

DO NOT EXCEED THE REHEATING TIMES GIVEN IN THE CHART ABOVE.

R-795M New CkBk  4/8/02  8:30 AM  Page 45

46

75g (3oz) celery, sliced
125g (5oz) carrots, chopped
2 cloves garlic, crushed (see tip, page 52)
100g (4oz) leeks, sliced
125g (5oz) black eyed beans, cooked
125g (5oz) chick peas, chopped
125g (5oz) kidney beans, cooked
100g (4oz) sweetcorn, canned
400g (14oz) chopped tomatoes, canned
1 pint hot vegetable stock
salt and pepper to taste

1 Place the celery, carrots, garlic and leeks in a 2.5 litre

bowl and cook on 100% for 3 minutes.

2 Place the remaining ingredients into the bowl and

mix well.

3 Cook on 50% for 35 minutes, stirring 2 - 3 times

during cooking. 

15ml (1 tbsp) sunflower oil
225g (8oz) onion, finely chopped
400g (14oz) broccoli, broken into small florets
25g (1oz) plain flour
1 litre (1

3

/

4

pints) hot vegetable stock

300ml (

1

/

2

pint) milk

225g (8oz) Double Gloucester cheese, grated
salt and pepper to taste

1 Place oil, onion and broccoli in a large bowl, mix well.

Cover and cook on 100% for 5 minutes.

2 Stir in the flour to form a paste, add the stock, milk

and cheese, mix well. Cover and cook on 100% for
10 minutes.

3 Blend in a food processor. Return to bowl and

season. Heat on 70% for 18 minutes, stir 3 - 4 times.

50g (2oz) butter
50g (2oz) fresh brown breadcrumbs
75g (3oz) cooked ham, finely chopped
90ml (6tbsp) double cream
salt and pepper to taste
5ml (1tsp) fresh parsley, chopped
2 large ripe avocados
15ml (1tbsp) lemon juice 
75g (3oz) Double Gloucester cheese, grated
fresh parsley sprigs to garnish 

1 Place the butter in a bowl and heat on 100% for 30

seconds. 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.

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 rack, use sequence

programming to cook on 100% for 2 minute, then on
GRILL - 1 for 8 minutes until brown and crispy.

6 medium open cap mushrooms
75g (3oz) butter
2 cloves garlic, crushed (see tip, page 52)
75g (3oz) fresh breadcrumbs
50g (2oz) cheese, grated

1 Remove and chop mushroom stalks. Place mushroom

caps on the turntable, open side up.

2 Heat butter with garlic on 100% for 1 minute, stir in

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

3 Cook on the turntable on GRILL - 3 for 10 -11 minutes.

Stilton stuffed mushrooms: Omit garlic and grated cheese. Add 100g (4oz) Stilton crumbled at

Stage 2.

R-795M New CkBk  4/8/02  8:30 AM  Page 46

47

225g (8oz) courgettes, sliced

1

/

2

red pepper, seeded and sliced

1

/

2

yellow pepper, seeded and sliced

225g (8oz) augergine, cubed
60ml (4 tbsp) olive oil
12 cherry tomatoes
2 cloves garlic, crushed (see tip, page 52)
15ml (1 tbsp) fresh parsley, chopped
50g (2oz) whole black olives
15ml (1 tbsp) lemon juice (see tip below)
salt and pepper to taste

1 Place the courgettes, red and yellow peppers,

aubergine and olive oil in a large bowl, cook on 70%
for 6 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 5 minutes. Toss gently and transfer to a
serving dish. 

Chill before serving with French bread.

50g (2oz) butter
3 cloves garlic, crushed (see tip, page 52)
250g (9oz) tiger prawns, cooked and peeled
5ml (1 tsp) fresh parsley, chopped

1 Heat the butter on 100% for 30 seconds. Stir in the

garlic and cook on 100% for a further minute.

2 Stir in the prawns and cook on 50% for 7 minutes,

stirring every minute. Sprinkle with parsley to serve. 

Serve in ramekin dishes with French bread.

Microwave Tip: More juice from Oranges and Lemons
Cut fruit in half and pierce with a fork. Place in a shallow flan dish, cut side down.
Heat on 100% for 2 minutes

Substitute prawns with 175g (6oz) mushrooms, cut into quarters.

200g (7oz) white long grain rice
600ml (1 pint) hot chicken stock
2.5ml (

1

/

2

tsp) turmeric

salt and pepper to taste
1 red pepper, seeded and sliced
100g (4oz) prawns, peeled and cooked
100g (4oz) peas
100g (4oz) cockles, cooked
100g (4oz) mussels, cooked
100g (4oz) whole baby corn
225g (8oz) chicken, cooked and chopped

1 Place the rice in a large bowl and add the stock,

turmeric and seasoning. Cook on 70% for 14 - 15
minutes, until the rice is tender, stir 2 - 3 times
during cooking. Drain.

2 Stir in the red pepper, prawns, peas, cockles, mussels,

baby corn and chicken. Cook on 100% for 8 minutes,
stirring after 4 minutes.

Microwave Tip: Softening crystalised honey
Place 100g (4oz) honey in a bowl. Heat on 100% for 1 minute until runny.

R-795M New CkBk  4/8/02  8:30 AM  Page 47