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300g hoisin sauce
45ml (3 tbsp) red wine
1.6kg pork spare ribs, separated
1 quantity sweet and sour sauce (see page 93)

1 Place hoisin sauce and wine in a large bowl, mix well.

Coat the ribs with the sauce and leave in bowl to
marinate overnight.

2 Preheat oven to CONVECTION 200ºC
3 Place ribs on two baking trays. Place one tray on the

upper shelf and the other on the lower shelf.
Cook for 55 minutes on CONVECTION 200ºC.
Rotate the trays 180º after half the cooking time.

4 Place cooked ribs in a large dish and pour over sweet

and sour sauce to serve.

60ml (4 tbsp) plain flour
salt and pepper
5ml (1 tsp) mixed herbs
500g braising steak, sliced thinly
75g streaky bacon rashers, chopped
25g margarine
225g carrot, sliced
225g courgette, sliced
100g baby onion (whole)
225g potato, par-boiled and chopped
300ml (

1

/

2

pint) hot beef stock

300ml (

1

/

2

pint) red wine

30ml (2 tbsp) cornflour blended with water

1 Mix together the flour, salt, pepper and herbs, toss the

beef and bacon in the seasoned flour until well coated.

2 Put the margarine in a 2.5 litre (approx. 4 pint)

casserole dish and melt on 100% for 30 seconds. Stir
in the beef, bacon, carrots, courgettes, onions and
potatoes.

3 Pour in the beef stock, wine and blended cornflour,

mix well. Cover dish with a lid and place on low rack.
Cook on DUAL CONVECTION, 180ºC, 30% for 45
minutes. Stir 3 times during cooking.

4 Leave to stand for 5 minutes before serving, so that

the meat relaxes to improve the texture.

1 x 150g ready made pizza base (approx
tomato pizza topping, to cover base
25g cubed pancetta
25g cooked ham, sliced
25g cooked beef, sliced
50g cooked sausage, sliced
15 slices pepperoni
50g onion, sliced
25g green pepper, chopped 
100g mozzarella cheese, grated

1 Place the pizza base in a 25cm (10”) flan dish.
2 Spread the pizza topping over the base.
3 Preheat the oven to CONVECTION 250ºC.
4 Arrange the meats, onion and pepper over the

topping. Sprinkle with the cheese.

5 Place on the low rack and cook on DUAL

CONVECTION, 250ºC, 30% for 10 minutes.

p51_cre   8/28/06   11:27:06 AM

p51_cre   8/28/06   11:27:06 AM

150g coarse liver pâté
100g mushroom, finely chopped
800g fillet of beef
450g puff pastry
1 egg (medium), beaten to glaze

1 Preheat the oven to CONVECTION 220ºC.
2 Combine the pâté and mushroom in a bowl.
3 Roll out pastry to make a square 28cm (11") or size

suited to the meat. Spread pâté and mushroom
mixture over the surface. Place meat in centre.

4 Fold pastry over meat and seal edges. Place seam side

down on a greased baking tray. Glaze with egg.

5 Place on the lower shelf, bake on CONVECTION

220ºC for 60 - 65 minutes until golden.
Rotate the tray 180º after half the cooking time.

125g onion, chopped
2 cloves garlic, crushed (see tip, page 60)
450g lean minced beef
100g mushroom, chopped
15ml (1 tbsp) tomato purée
400g canned chopped tomatoes
150ml (

1

/

4

pint) hot beef stock

15ml (1 tbsp) cornflour blended with 15ml
(1 tbsp) water
salt and pepper to taste
12 sheets of spinach lasagne
600ml (1 pint) cheese sauce (see page 92)
50g mushroom, sliced
15ml (1 tbsp) fresh oregano, chopped

1 Place the onion, garlic, mince, mushrooms, purée,

tomatoes, stock, cornflour and seasoning in a large
bowl. Mix well.

2 Cook on 70% for 20 minutes until thickened, stir twice

during cooking.

3 Cover the base of a deep, square 20cm (8”) dish with

half of the meat mixture, followed by a layer of lasagne
sheets. Cover with half of the cheese sauce.
Repeat, using the remaining ingredients, finishing with
the cheese sauce. Sprinkle generously with the sliced
mushrooms and oregano.

4 Place on the low rack and cook on DUAL

CONVECTION, 220ºC, 70% for 20 minutes.

75g soy sauce
150g red wine
1 clove garlic, crushed (see tip, page 60)
675g lean steak, cut into 1” cubes
2 large green peppers, seeded and cut into

chunks
4 medium tomatoes, cut into quarters
16 fresh pineapple chunks

1 In a medium bowl, mix the soy sauce, wine and garlic.

Add the steak cubes and stir to coat. Cover the bowl
and refrigerate for at least 4 hours or overnight.

2 Remove the steak cubes from the marinade.

Thread the steak cubes and vegetables alternately onto
8 wooden skewers. 

3 Place equal skewers into two 25cm (10”) flan dishes.
4 Place the dish on high rack and cook on DUAL GRILL,

50% for 12 minutes, turning over halfway through
cooking. Repeat for the second dish.

p52_cre   8/28/06   11:29:45 AM

p52_cre   8/28/06   11:29:45 AM

225g self raising flour
pinch of salt
100g shredded suet
150ml (

1

/

4

pint) water

15ml (1 tbsp) olive oil
75g onion, chopped
150g back bacon, diced
225g leek, thinly sliced
150g stilton, crumbled
90ml (6 tbsp) single cream
seasoning
1 egg yolk, beaten
egg white to glaze

1 Sift the flour and salt into a large mixing bowl and stir

in the suet.

2 Gradually mix in 150ml water until you have a soft dough,

knead lightly on a floured work surface, divide in half and
roll out a base and lid large enough to fit a 20cm (8”) flan
dish. Line the greased flan dish with the base.

3 Cook onion and bacon in oil for 2 minutes on 100%.
4 Add leeks and cook for 5 minutes on 100%.
5 Stir in the stilton, cream, seasoning and egg yolk.
6 Put the filling on the pastry.
7 Seal the pie with the lid and brush with egg white.
8 Place on the low rack and bake on DUAL

CONVECTION, 250ºC, 30% for 25 minutes.

25g plain flour
salt and pepper to taste
800g stewing steak, cut into cubes
450g potato, peeled and chopped
225g onion, chopped
450ml (

1

/

2

pint) hot beef stock

30ml (2 tbsp) cornflour blended with 30ml
(2 tbsp) water
225g shortcrust or puff pastry
1 egg (medium), beaten to glaze

1 Place the flour, salt and pepper in a 2.5 litre (approx. 4

pint) casserole dish, Add the meat and turn to coat with
the flour. Add the potatoes, onion and stock, mix well.

2 Cook on 70% for 30 minutes, stir twice during cooking.
2 Stir in the cornflour, mixing well. Leave to one side.
3 Preheat the oven to CONVECTION 220ºC.
4 Roll out the pastry to make a lid for the casserole dish.

Place the lid over the meat pinching the edges. Brush
with egg to glaze.

5 Place on the lower shelf and cook on CONVECTION

220ºC for 22 minutes.
Rotate the dish 180º after half the cooking time.

5ml (1 tsp) each of fresh oregano, tarragon and
thyme, chopped
2 bay leaves
2 cloves garlic, roughly chopped (see tip, page 60)
7.5ml (1

1

/

2

tsp) paprika

5ml (1 tsp) plain flour
45ml (3 tbsp) spanish medium dry sherry
30ml (2 tbsp) olive oil
1.8kg leg of lamb
sea salt 

1 In a small bowl, crush the herbs, bay leaves, garlic,

paprika and flour together, mix in the sherry and oil.

2 Place the lamb in a 25cm (10”) flan dish and score all

over, brush with half of the sauce and sprinkle with
sea salt.

3 Place on the low rack and cook on DUAL

CONVECTION, 160ºC, 30% for 72 minutes, turn
over halfway through cooking and brush with the
remaining sauce.

p53_cre   8/28/06   11:32:37 AM

p53_cre   8/28/06   11:32:37 AM

1.2 kg pork loin joint
60ml (4 tbsp) tomato ketchup
15ml (1 tbsp) sugar
15ml (1 tbsp) white wine or water 
60ml (4 tbsp) hoisin sauce
1 clove garlic, crushed (see tip, page 60)

1 Trim the fat from the pork. Place in a 25cm (10”) flan

dish.

2 Mix the remaining ingredients together and pour over

the pork. Turn the pork over to coat with the

marinade. 

3 Cover the dish and refrigerate overnight to marinate.

Remove the cover before cooking.

4 Place on the low rack and cook on DUAL

CONVECTION, 160ºC, 50% for 44 minutes, turning

over halfway through cooking.

45ml (3 tbsp) sesame oil
15ml (1 tbsp) garlic puree
900g beef joint, thinly sliced
150ml (

1

/

4

pint) oyster sauce

150ml (

1

/

4

pint) hot beef stock

175g red onion, sliced
200g carrot, thinly sliced
200g mangetout, whole
1 red pepper, cut into chunks
200g baby sweetcorn, cut in half

1 Combine the oil and garlic in a 3.5 litre (approx. 6

pints) casserole dish. Add the beef , mix well to coat
evenly, stir in the oyster sauce and stock.

2 Place on the turntable and cook on 70% for 10

minutes, stirring twice during cooking.

3 Add the onion, carrot, mangetout, pepper and

sweetcorn, mix well.

4 Place on the low rack and cook on DUAL

CONVECTION, 200ºC, 50% for 20 minutes, stir
twice during cooking.

4 boneless pork chops (approx. 225g each)
2.5ml (

1

/

2

tsp) lime peel, grated

45ml (3 tbsp) lime juice (see tip, page 81)
30ml (2 tbsp) honey (see tip, page 87)
10ml (2 tsp) fresh ginger, grated

1 Place the chops in a 25cm (10”) flan dish.
2 In a small bowl, mix together the lime peel, lime juice,

honey and ginger. 

3 Pour the lime mixture liberally over the chops.

Cover and refrigerate for at least one hour. Remove
the cover before cooking.

4 Place on the high rack and cook on DUAL GRILL, 70%

for 18 minutes, turning over twice during cooking.

150g onion, sliced
100g mushroom, sliced
400g canned chopped tomatoes
1 packet (56g) dried chicken noodle soup
15ml (1 tbsp) tomato puree
30ml (2 tbsp) white wine
60ml (4 tbsp) water
salt and pepper to taste
8 thin sausages (approx. 240g)

1 Place the onion in a 2.5 litre (approx. 4 pint) casserole

dish and cook on 100% for 2 minutes.

2 Mix in all the other ingredients except the sausages.
3 Add the sausages and turn to coat with the mixture

until covered.

4 Place on the low rack and cook on DUAL

CONVECTION, 200ºC, 50% for 25 minutes.
Rearrange the sausages and coat with the sauce 3
times during cooking.
Serve with baked or mashed potato.

p54_cre   8/28/06   11:36:24 AM

p54_cre   8/28/06   11:36:24 AM