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43

 

4 Mins. 30 Secs. 

for 200g

6 Mins. 30 Secs. 

for 400g

8 Mins. 30 Secs. 

for 800g

16 - 17 Minutes 

for 2 Potatoes 

(250g each)

20 - 25 Minutes 

675g 

Potatoes

5 Minutes  

for 1 baguette

6 Minutes  

for 1 baguette

5 Minutes 

for 1 sandwich 

 

 

 

6 Minutes 

for 2 sandwiches

Remove all packaging and place directly onto the turntable. 

Use Sequence cooking. (Page 22).
Stage 1:   Cook on DUAL - 2, 100% for 1 min and 30 sec. 

Stage 2:   Cook on GRILL - 3 for 3 minutes.
Stage 1:   Cook on DUAL - 2, 100% for 2 min and 30 sec. 

Stage 2:   Cook on GRILL - 3 for 4 minutes.
Stage 1:   Cook on DUAL - 2, 100% for 3 min and 30 sec. 

Stage 2:   Cook on GRILL - 3 for 5 minutes.

Pierce each potato in several places. 

Place in a flan dish on the low rack. 

Turn over halfway through cooking time.

Cut into even sized pieces. Brush with oil. 

Place in a flan dish on the low rack. 

Turn over halfway through cooking time.

Remove any packaging. 

Place in a flan dish on the low rack.  

Remove any packaging. 

Place in a flan dish on the low rack.  

Prepare sandwich: 

Place two slices of ham and 50g grated cheese between 

2 slices of bread and butter. 

Place sandwich directly onto the turntable. 

Use Sequence cooking. (Page 22).
Stage 1:  Cook on GRILL - 3, for 4 minutes.

Stage 2:  Cook on DUAL - 3, 30% for 1 minute.
Prepare sandwich: 

As above, double the ingredients. 

Place sandwiches directly onto the turntable. 

Use Sequence cooking. (Page 22).
Stage 1:  Cook on GRILL - 3, for 4 minutes.

Stage 2:  Cook on DUAL - 3, 30% for 2 minutes.

Stage 1: 

DUAL - 2, 100%

Stage 2: 

GRILL - 3

As above. 

As above. 

DUAL - 2, 50% 

 

DUAL - 2, 50% 

 

DUAL - 2, 10% 

DUAL - 2, 30% 

Stage 1: 

GRILL - 3

Stage 2: 

DUAL - 3, 30% 

 

 

As above

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

•  Frozen foods are cooked from -18°C.

   

•  No standing time is required for the foods in this chart.

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 

(25cm) 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.

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.

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 17cm 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.

Garlic mushrooms: 

Substitute prawns with 250g mushrooms, cut into quarters.