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44

6 - 7 Minutes

for 425g can

40 - 50 seconds

for 125g slice

1 Minute

for 175g pudding

4 - 5 Minutes

for 450g pudding

5 Minutes for

6 sausage rolls

6 Minutes

for 225g quiche

8 Minutes

for 450g quiche

8 Minutes

for 225g pie

12 Minutes

for 450g pie

15 - 30 Seconds for

50g - 70g pie

6 Minutes

for 225g pie

10 Minutes

for 450g pie

4 Minutes

for 175g

5 Minutes

for 225g

20 - 30 seconds

for 2

3 Minutes

for 1  baguette

4 - 5 Seconds

for 125g

2 - 3 Minutes

for 400g

2 - 3 Minutes

for 125g

5 - 6 Minutes

for 400g

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 in a flan dish on the low rack.

Stand for 2 minutes after cooking.

Remove foil container.

Place in a flan dish on the turntable.

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.

Place in a flan dish on the low rack.

Stand for 3 minutes after cooking. 

Place on the turntable.

Place on the turntable, uncovered.

Place on a plate, uncovered.

Place on a plate, uncovered.

Place on a plate, uncovered.

Place on a plate, uncovered. 

70%

70%

70%

70%

DUAL - 1

220°C, 30%

DUAL - 1

220°C, 50% 

DUAL - 1

250°C, 30%

50%

DUAL - 1

250°C, 10% 

DUAL - 1

220°C, 50%

70%

100%

100%

100% 

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-82FBSTM CkBk  18/08/2004  09:02  Page 44

45

75g celery, sliced
125g carrots, chopped
2 cloves garlic, crushed (See tip, page 48)
100g leeks, sliced
125g black eyed beans, cooked
125g chick peas, chopped
125g kidney beans, cooked
100g sweetcorn, canned
400g 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 onion, finely chopped
400g broccoli, broken into small florets
25g plain flour
1 litre (1

3

/

4

pints) hot vegetable stock

300ml (

1

/

2

pint) milk

225g 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 butter
50g fresh brown breadcrumbs
75g cooked ham, finely chopped
90ml (6 tbsp) double cream
salt and pepper to taste
5ml (1 tsp) fresh parsley, chopped
2 large ripe avocados
15ml (1 tbsp) lemon juice 
75g 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 low rack, use sequence

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

6 medium open cap mushrooms
75g butter
2 cloves garlic, crushed (See tip, page 48)
75g fresh breadcrumbs
50g 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 GRILL - 3 for 10  minutes.

Stilton stuffed mushrooms: Omit garlic and grated cheese. Add 100g Stilton crumbled at Stage 2.

R-82FBSTM CkBk  18/08/2004  09:02  Page 45

46

200g 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 prawns, peeled and cooked
100g peas
100g cockles, cooked
100g mussels, cooked
100g whole baby corn
225g 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.

200g canned asparagus, chopped
350g salmon fillet, cooked, flaked
200g cream cheese and chives (see tip, page 51)
salt and pepper to taste
15ml (1 tbsp) fresh dill, chopped
450g puff pastry
1 egg, to glaze

1 Drain asparagus, place in a bowl with the salmon,

cream cheese, seasoning and dill, mix well.

2 Preheat the oven to convection 200°C.
3 Divide pastry into four and roll out to 18cm squares.
4 Place equal amounts of mixture into the centre of

each square.  Brush edges with egg. Form parcels by
folding the corners over the filling. Pinch edges to
form a raised edge. Brush with egg. Place in two
large, greased flan dishes.

5 Place one dish on the low rack, the other on the high

rack.  Cook on convection 200°C for 20 minutes.
Swap the trays over and cook for a further 20
minutes until golden.

50g butter
3 cloves garlic, crushed (see tip, page 48)
250g 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.

4 salmon steaks (approx. 200g each
45ml (3 tbsp) dry white wine
300ml (

1

/

2

pint) mustard sauce (see page 61)

sprig of fresh rosemary to garnish

1 Place the salmon steaks in a flan dish, pierce in

several places and add the wine. Cover and cook on
70% for 12 minutes. Allow to stand whilst preparing
the sauce.

2 Place salmon steaks in a serving dish, reheat on 70%

for 2 minutes. Serve the sauce separately.

Substitute prawns with 250g mushrooms, cut into quarters.

R-82FBSTM CkBk  18/08/2004  09:02  Page 46

47

450g white fish fillets (Cod or Haddock)
50g butter
275g courgettes, sliced
100g mushrooms, sliced
450ml (

3

/

4

pint) white sauce (see tip, page 61)

2.5ml (

1

/

2

tsp) dried tarragon (see tip, page 55)

2.5ml (

1

/

2

tsp) dried basil (see tip, page 55)

10ml (2 tsp) English mustard powder
TOPPING:
900g potato, peeled and quartered
300ml (

1

/

2

pint) water

100g margarine
60ml (4 tbsp) milk
salt and pepper to taste
100g cheddar cheese, grated

1 Arrange fish in a single layer in a flan dish.

Cover and cook on 100% for 7 minutes.

2 Place butter, courgettes and mushrooms in a 2.5 litre

(approx. 4 pint) casserole dish. Cover and cook on
100% for 3 minutes.

3 Break the fish into flakes and add to the vegetables.
4 Stir herbs and mustard powder into the sauce.
5 Add to fish mixture.
6 Place the potatoes into a bowl with 300ml (

1

/

2

pint)

water and cook on 100% for 20 minutes, stirring twice.

7 Drain the potatoes and mash with butter, milk and

seasoning.

8 Spread over the fish mixture and sprinkle with the

cheese.

9 Place on the low rack and cook on DUAL - 1, 200°C,

30% for 35 minutes.

5ml (1 tsp) green peppercorns, crushed
15ml (1 tbsp) fresh tarragon
2.5ml (

1

/

2

tsp) salt

4 fresh tuna steaks (approx. 200g each)
juice and grated rind of 2 medium oranges
olive oil to sprinkle
15ml (1 tbsp) cornflour mixed with
15ml (1 tbsp) water

1 Mix together peppercorns, tarragon and salt. Rub

evenly onto the steaks and arrange in a flan dish, add
orange juice and rind. Sprinkle generously with oil.
Marinade in fridge for 2 - 3 hours.

2 Remove fish from the marinade and place in a flan dish.
3 Place on the low rack and cook on DUAL - 2, 70% for

10 minutes.

4 Stir cornflour mixture into marinade. Heat on 100%

for 4 minutes until thickened, stir after 2 minutes.

5 Return the fish steaks to the sauce and heat on 70%

for 3 - 4 minutes.

Serve with new potatoes and fresh vegetables.

4 wooden skewers (see tip, page 53)
2 courgettes, cut into 8 chunks
4 medium mushrooms, stalks removed
450g firm fleshed fish skinned and cut 
into 16 cubes
4 slices of orange
2 firm medium tomatoes, halved
5ml (1 tsp) fresh dill, chopped
50g 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

30 seconds. Brush kebabs with the dill butter, place in
a flan dish on the low rack.

3 Cook on DUAL - 2, 50% for 18 minutes. Turn over

and rearrange the kebabs every 6 minutes.  

R-82FBSTM CkBk  18/08/2004  09:02  Page 47