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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 Wash and peel all vegetables.
2 Rinse the potatoes thoroughly and dry well on

kitchen paper.

3 Roughly grate them, placing into separate bowls.

Season.

4 Layer the vegetables and cheese in a 1.5 litre (2.5

pint) casserole dish alternately, then arrange the
rest of the potatoe on top of these layers and
finish off with a sprinkling of cheese.

5 Bake on DUAL CONVECTION 200

°

C MEDIUM,

for 25 minutes.

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

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 12 of the operation manual

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S

ERVES

 

8

P

REPARATION

 

TIME

  - 15 

MINUTES

1 Put the butter in a bowl and heat on HIGH for 1

minute.  Add the biscuit crumbs and stir.  Cook on
HIGH for 1 minute.

2 Press the crumbs into the base and sides of a 25

cm, 10" flan dish.

3 Beat the cream cheese, sugar, eggs and vanilla

essence together.  Pour the filling on top of the
biscuit flan case.  Cook on DUAL CONVECTION
180

°

C, LOW for 25 minutes until the centre is

almost set.

4 Stir the soured cream into the honey, then pour

over the top of the cheesecake.  Cook on full
power HIGH for 1 minute.  Allow to cool, then chill
in the refrigerator for 1 hour.

5 Pile the cherry filling on top of the cake and

decorate the edges with rosettes of whipped
cream.

S

ERVES

 

8

P

REPARATION

 

TIME

  - 15 

MINUTES

1 Grease a 20cm / 8” round cake tin and line the base

with greaseproof paper.

2 Sift the flour and salt into a large bowl. Rub the butter

into the flour until the mixture resembles breadcrumbs.
Stir in the ground almonds and sugar.

3 Beat the eggs, milk and the vanilla essence together

and mix into the flour mixture.  Add the chocolate
and raspberries and mix in gently.

4 Spread the mixture into the cake tin and place on the

low rack and cook on DUAL COOK 180

°

C, MEDIUM

for 30 minutes. Allow the cake to cool.  Dust with icing
sugar.

1 For pastry, rub butter into flour until mixture resem-

bles breadcrumbs. Stir in sugar and bind with egg
yolk. Add enough cold water to make a soft but not
sticky dough. Chill whilst making the filling.

2 For filling, combine apple, sugar, cinnamon (if

using) and orange rind (if using) in a large bowl.
Cook on HIGH for 8 minutes, stirring twice.

3 Line the base of a greased, 20.4 x 2.5cm (8x1") pie

dish with half the pastry. Cook the pastry base on
MEDIUM for 7-8 minutes. Spoon in apple mixture,
roll out remaining pastry and cover.

4 Pinch pastry edges to seal and make a slit in the

centre with  a sharp knife. Brush with egg mixture
to glaze and sprinkle generously with sugar.

5 Place on the low rack, cook on DUAL

CONVECTION, 220

o

C MEDIUM LOW for 20

minutes. .

S

ERVES

 

6

P

REPARATION

 

TIME

  - 25 

MINUTES

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Microwave Tip: Reheating Christmas pudding
Place a 500g (1lb 2oz) pudding in a shallow flan
dish. Cover and heat on MEDIUM HIGH for 3-4
minutes.

1 Place figs, apricots, raisins, currants, and brandy

in a large bowl, mix well. Leave for 2 hours.

2 Place the flour, spices, breadcrumbs, suet, sugar,

almonds, orange and lemon rind and apple in a
bowl, mix well. Stir into the dried fruit mixture
along with the treacle and beaten egg.

3 Grease 1.2 litre (2 pint) pudding basin and line the

base with a circle of kitchen paper. Spoon in the
pudding mixture, smooth the surface and cover
with cling film.

4 Cook on MEDIUM for 16-17 minutes until firm to

the touch.

Serve with brandy sauce, see page 57.

S

ERVES

 

6

P

REPARATION

 

TIME

  - 2

1

/

4

 

HOURS

M

AKES

 300g (10

OZ

)

P

REPARATION

 

TIME

  - 4 

MINUTES

1 Place the chocolate in a bowl and heat on HIGH

for 2 minutes, stir every 30 seconds until  melted.

2 Stir in butter, icing sugar and milk. Heat on HIGH

for 3 minutes, stir vigorously every minute until
the mixture is thick and glossy.

3 Pour into a greased, rectangular 20.4 x 15.3cm

(8 x 6") dish, chill to set before cutting.

M

AKES

 675g (1

1

/

2

LB

)

P

REPARATION

 

TIME

  - 6 

MINUTES

*Hard crack: 

To determine drop a teaspoon of

mixture into a glass of cold water and the toffee
should be hard to the touch.

1 Place all ingredients in a bowl, mix well.

Heat on MEDIUM HIGH for 14 minutes, stir
every 2-3 minutes until toffee reaches hard
crack* stage. (See tip below).

2 Pour into a greased, square 15.3cm (6")

dish. Chill to set before breaking.

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