OPERATION MANUAL

with COOKBOOK

R-959(SL)M-AA
MICROWAVE OVEN
with GRILL and CONVECTION

900W (IEC 60705)

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 OPERATION MANUAL
This operation manual contains important information which you should
read carefully before using your microwave oven.

IMPORTANT:
There may be a serious risk to health if this operation manual is not
followed or if the oven is modified so that it operates with the door open.

If you require any advice or assistance regarding your

Sharp product, please visit our website:
www.sharp.co.uk/customersupport
Customers without Internet access may telephone:
08705 274277 (9am - 5pm)
(01) 676 0648 (from Ireland)

A. Information on Disposal for Users (private households)

1. In the European Union
Attention: If you want to dispose of this equipment, please do not use the ordinary dust bin!
Used electrical and electronic equipment must be treated separately and in accordance with legislation
that requires proper treatment, recovery and recycling of used electrical and electronic equipment.
Following the implementation by members states private households within the EU states may return
their used electrical and electronic equipment to designated collection facilities free of charge*.
In some countries* your local retailer may also take back your old product free of charge if you
Attention:Your purchase a similar new one.
product is marked *) Please contact your local authority for further details.
with this symbol. If your used electrical or electronic equipment has batteries or accumulators, please dispose of these
It means that separately beforehand according to local requirements.
used electrical By disposing of this product correctly you will help ensure that the waste undergoes the necessary
and electronic treatment, recovery and recycling and thus prevent potential negative effects on the environment and
human health which could otherwise arise due to inappropriate waste handling.
products should
not be mixed with 2. In other Countries outside the EU
general household If you wish to discard this product, please contact your local authorities and ask for the correct
method of disposal.
waste. There is a
For Switzerland: Used electrical or electronic equipment can be returned free of charge to the dealer,
separate collection even if you don’t purchase a new product. Further collection facilities are listed on the homepage of
system for these www.swico.ch or www.sens.ch.
products.
B. Information on Disposal for Business Users.
1. In the European Union
If the product is used for business purposes and you want to discard it:
Please contact your SHARP dealer who will inform you about the take-back of the product. You might
be charged for the costs arising from take-back and recycling. Small products (and small amounts)
might be taken back by your local collection facilities.
For Spain: Please contact the established collection system or your local authority for take-back of
your used products.
2. In other Countries outside the EU
If you wish to discard of this product, please contact your local authorities and ask for the correct
method of disposal.

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 CONTENTS
YOUR OVEN AND ACCESSORIES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
CONTROL PANEL: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
SAFETY:
Important Safety Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 - 6
Installation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 - 7
OPERATION:
Heating Category . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
How Your Oven Works. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Before Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Microwave Power Levels. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
How to Operate Your Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 - 13
Heating without Food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Grill Cooking. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Preheating the Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Convection Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Dual Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 - 19
Express Cook/Express Defrost. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 - 22
Auto Cook . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 - 25
CONVENIENT FUNCTIONS
Sequence Cooking. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Auto Minute . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
Less and More . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
To Use With Manual Cooking. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Kitchen Timer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
COOKING ADVICE:
Microwave Cooking Advice. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 - 31
Suitable Cookware . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Defrosting Advice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Reheating Advice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
AFTERCARE:
Cleaning and Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Troubleshooting. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36 - 37
To Replace the Mains Plug. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
Calling for Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
COOKBOOK . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39 - 98
GUARANTEE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 99
SPECIFICATIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 100

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 YOUR OVEN AND ACCESSORIES
9 10 OVEN:
1. Control panel
2. Shelf runners
1 3. Waveguide cover (DO NOT REMOVE)
2 4. Coupling
8 5. Oven cavity
6. Door seals and sealing surfaces
7. Door latches
7 6 5 4 3 8. Door opening handle
9. Grill heating element
10. Oven lamp
11. Ventilation openings
11 12. Outer cabinet
13. Power cord

13 12 ACCESSORIES:
Check to make sure the following accessories are
provided:
14. Turntable 15. Turntable support
16. Low rack 17. High rack
14 16 18. Square tray (x2)
• Place the turntable support into the coupling in
15 the centre of the oven floor, TOP side up (TOP is
17 engraved on one side).
• Place the turntable onto the turntable support.
• Use the square tray for convection only. See page
17. When using one square tray, place it at shelf
Fig. A runner 2 as shown in Fig. A.
Shelf runner 1 • To avoid turntable damage, ensure dishes or
Shelf runner 2 containers are lifted clear of the turntable rim
18 when removing them from the oven.
• For use of the accessories, refer to the grilling,
dual cooking and convection sections on pages 14
to 19.
Never touch the grill when it is hot.
NOTES:
• The waveguide cover is fragile. Care should be taken when cleaning inside the oven to ensure that it is not
damaged.
• After cooking fatty foods without a cover, always clean the cavity and especially the grill heating element
thoroughly, these must be dry and free from grease. Built-up grease may overheat and begin to smoke or
catch fire.
• Always operate the oven with the turntable fitted correctly. This promotes thorough, even cooking. A badly
fitted turntable may rattle, may not rotate properly and could cause damage to the oven.
• The turntable rotates clockwise or anti-clockwise. The rotary direction may change each time you start the
oven. This does not affect cooking performance.
• When you order accessories, please quote both the PART NAME and MODEL NUMBER to your dealer
or SHARP approved service facility. The model number is located at the bottom of the control panel.
WARNING:
The door, outer cabinet, oven cavity, accessories and dishes will become very hot during
operation.To prevent burns, always use thick oven gloves.

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 CONTROL PANEL
DIGITAL DISPLAY INDICATORS:
1. COOK
2. GRILL
3. CONVECTION
3 4. MICROWAVE

2 4
1 KEYS:
5. TIME
6. GRILL
7. COMBI.
8. EXPRESS COOK
5
9. EXPRESS DEFROST
10. AUTO COOK
11. LESS/MORE
18 6 12. AUTO MINUTE
17 7 13. START
14. STOP/CLEAR
15. KITCHEN TIMER
16. WEIGHT
8
17. CONV. (ºC)
18. MICRO. POWER

For use by vulnerable consumers:

Response sounds of the start key and the stop
key are different from the others.
Three raised dots are on the start key and a
10
raised dot is on the stop key.

16 11

15 12

14 13

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 IMPORTANT SAFETY INSTRUCTIONS
IMPORTANT SAFETY INSTRUCTIONS: READ CAREFULLY AND
KEEP FOR FUTURE REFERENCE
The primary cooking function of this appliance is microwave cooking.
1. This oven is designed for countertop or built-in use. Do not build-in the
appliance under the countertop or any other appliances. The appliance
must not be placed in a cabinet. The appliance must not be installed
behind a decorative door in order to avoid overheating. Place or mount
the oven so that the bottom of the oven is 85 cm or more above the
floor. When the oven is to be built-in, the installation frame EBR-9910
licensed by SHARP must be used. This is available from your dealer.
Refer to the frame installation instructions or ask your dealer for the
proper instruction procedure. Only the use of this frame will guarantee
the safety and quality of the product.
2. The oven rear surface should be placed against the wall.
3. Ensure there is a minimum of free space above the oven of 13 cm.
4. This appliance is intended to be used in household and similar
applications such as:
• staff kitchen areas in shops, offices and other working environments;
• farm houses;
• by clients in hotels, motels and other residential environments;
• bed and breakfast type environments
5. The microwave oven is intended for heating food and beverages. Drying
of food or clothing and heating of warming pads, slippers, sponges, damp
cloth and similar may lead to risk of injury, ignition or fire.
6. This appliance can be used by children aged from 8 years and above and
persons with reduced physical, sensory or mental capabilities or lack of
experience and knowledge if they have been given supervision or
instruction concerning use of the appliance in a safe way and understand
the hazards involved. Children shall not play with the appliance.
Cleaning and user maintenance shall not be made by children without
supervision.
7. WARNING: The appliance and its accessible parts become hot during
use. Care should be taken to avoid touching heating elements. Children
less than 8 years of age shall be kept away unless continuously
supervised.
8. WARNING: Accessible parts may become hot during use. Young
children should be kept away.
9. WARNING: If the door or door seals are damaged, the oven must
not be operated until it has been repaired by a competent person.

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 IMPORTANT SAFETY INSTRUCTIONS

10. WARNING: It is hazardous for anyone other than a competent

person to carry out any service or repair operation which involves the
removal of a cover which gives protection against exposure to
microwave energy. Never adjust, repair or modify the oven yourself.
11. If the power supply cord of this appliance is damaged, it must be replaced
by an authorised SHARP service agent in order to avoid a hazard.
12. WARNING: Liquids and other foods must not be heated in sealed
containers since they are liable to explode.
13. Microwave heating of beverages can result in delayed eruptive boiling,
therefore care must be taken when handling the container.
14. Eggs in their shell, and whole hard-boiled eggs should not be heated in
microwave ovens since they may explode, even after microwave heating
has ended. To cook or reheat eggs which have not been scrambled or
mixed, pierce the yolks and the whites, or the eggs may explode. Shell
and slice hard-boiled eggs before reheating them in the microwave oven.
15. Utensils should be checked to ensure that they are suitable for use in the
oven. See Page 32. Use only microwave safe containers and utensils on
microwave modes.
16. Metallic containers for food and beverages are not allowed during
microwave modes.
17. The contents of feeding bottles and baby food jars shall be stirred or
shaken and the temperature checked before consumption, in order to
avoid burns.
18. When heating food in plastic or paper containers, keep an eye on the
oven due to the possibility of ignition.
19. If smoke is emitted, switch off or unplug the appliance and keep the
door closed in order to stifle any flames.
20. The oven should be cleaned regularly and any food deposits removed.
21. Failure to maintain the oven in a clean condition could lead to
deterioration of the surface that could adversely affect the life of the
appliance and possibly result in a hazardous situation.
22. Do not use harsh abrasive cleaners or sharp metal scrapers to clean the
oven door glass since they can scratch the surface, which may result in
shattering of the glass.
23. The appliance must not be cleaned with a steam cleaner.
24. See instructions for cleaning door seals, cavities and adjacent parts on
page 35.
25. Handle with care when removing items from the oven so that the
turntable does not displace.
5
 IMPORTANT SAFETY INSTRUCTIONS
Oven Use:
• The oven is for domestic food use only. WARNING: Liquids and other foods must
• Never operate when empty, except as directed in not be heated in sealed containers since
the ‘Heating without food’ section on page 14. they are liable to explode. Microwave
• Do not leave or store anything inside the oven heating of beverages can result in delayed
when not in use. eruptive boiling, therefore care has to be
• Never attempt to use the oven with the door taken when handling the container. Stir the
open. It is important not to force or tamper with liquid prior to and during heating/ reheating,
the door safety latches. let liquid stand for at least 20 seconds in the
• Never operate the oven with any object caught in oven after cooking.
the door.
• Do not insert fingers or objects in the holes of
the door latches or air-vent openings as this may
damage the oven and cause an electric shock.
• If water or food drops inside the air vent openings
switch the oven off immediately, unplug it and call
a SHARP approved service facility. (See page 38).
• Never move the oven while it is operating.
Pacemaker: If you have a heart pacemaker, consult
your doctor or the pacemaker manufacturer prior
to oven use.

INSTALLATION
are damaged, the oven must not be
WARNING:
operated until it has been repaired by a
Inspect the Oven: competent person.
• Check the oven carefully for damage • Inspect the oven interior and door for
before and regularly after installation. dents.
• Make sure the door closes properly, that
it is not misaligned or warped.
• Check the hinges and door safety latches IMPORTANT:
are not broken or loose. If any damage is apparent, do not operate
• Ensure the door seal and sealing surfaces the oven in any way, until it has been
are not damaged. If the door or door seals repaired by a SHARP trained engineer.

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 INSTALLATION
1. Remove all packing materials including the ELECTRICAL CONNECTION.
feature sticker (if applicable). The waveguide • Do not allow water to come into contact with
cover prevents food and grease from entering the power supply cord or plug.
the waveguide area where it could cause damage. • Insert the plug properly into the socket.
DO NOT REMOVE THE WAVEGUIDE COVER. • Do not connect other appliances to the same
2. The oven door will become hot during cooking. socket using an adaptor plug.
Place or mount the oven so that the bottom • If the power supply cord is damaged, it must be
of the oven is 85cm or more above the floor. replaced by a Sharp approved service facility or a
Ensure the surface or mounting position is similarly qualified person to avoid a hazard.
strong enough to take the oven weight, plus the • When removing the plug from the socket always
heaviest item likely to be cooked in the oven. grip the plug, never the cord as this may damage
the power supply cord and the connections inside
3. The minimum
the plug.
height of free space 13cm
• If the plug fitted to your oven is a rewireable
necessary above the
type and in the event of the socket outlet in
top surface of the
your home not being compatible with the plug
oven is 13cm. The
supplied, remove the plug properly (do not cut
oven rear surface
off).
should be placed against the wall.
• If the plug fitted to your oven is a non-rewirable
4. Do not place the oven where heat, moisture type and in the event of the socket outlet in your
or high humidity are generated, (for example, home not being compatible with the plug supplied,
near or above a conventional oven) or near cut-off the mains plug.
combustible materials (for example, curtains). • Refit with a suitable type, observing the wiring
Do not block or obstruct air vent openings. Do code given in ‘To replace the mains plug’ on page
not place objects on top of the oven. 38.
5. Make sure the power supply cord is undamaged
(See “ELECTRICAL CONNECTION” below). WARNING:THIS APPLIANCE MUST
Do not allow the power supply cord to BE EARTHED
run over any hot or sharp surfaces, such To wire an appropriate plug, follow the wiring
as the hot air vent area at the top rear of code given in ‘To replace the mains plug’ on page
the oven. 38.
6. The socket must be readily accessible so that it
can be easily unplugged in an emergency. IMPORTANT!
7. Do not use the oven outdoors. • The fuse from the cut-off plug should be removed
and the plug disposed of in a safe manner.
BUILDING-IN-KIT. • Under no circumstances should the cut-off plug
This oven is designed for counter top or built-in use. be inserted into a socket outlet as a serious
Do not place the oven in a cabinet. electric shock may occur.
An installation frame is available which enables the • The plug must not be used without the fuse cover
microwave oven to be integrated within a kitchen fitted.
unit. • If you have any doubt about your microwave oven
The microwave oven is not designed to be built obtain the help of a qualified electrician.
above or near a conventional oven. • When replacing the plug please ensure that you
SHARP recommend the use of the build in kit EBR- use a BSI or ASTA approved plug to BS1363, this
9910 available from your SHARP dealer. Only the should be fitted with a brown coloured 13 amp
use of this frame will guarantee the quality and fuse approved by BSI or ASTA to BS1362. If you
safety of the oven. have any doubt about electrical connection seek
the help of a qualified electrician.

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 HEATING CATEGORY
Microwave output power The heating category (a letter A to E) developed
i n Wa t t s ( b a s e d o n by MAFF (Ministry of Agriculture, Fisheries and
international (IEC 60705) Food) with microwave oven and food manufacturers
standard). indicates the ability of the oven to heat small
Letter representing the quantities of food (up to 500g [1lb 2oz]). It does not
oven heating category. represent the general performance of the oven.
Microwave Symbol.

Less heating time required Food packs carry cooking instructions for heating
OVEN categories A to E. Follow instructions for the letter
OUTPUT 600 700 800 900 1000 Watts corresponding to the oven’s heating category. The
POWER higher the output power and heating category of
More heating time required the oven the less heating time is required as shown
opposite.
Less heating time required
OVEN
OUTPUT A B C D E
CATEGORY
More heating time required

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 HOW YOUR OVEN WORKS
Microwaves are energy waves, similar to those used Microwaves will pass through certain materials,
for TV and radio signals. such as glass and plastic, to heat the food.
Electrical energy is converted into microwave (See ‘Suitable Cookware’ on page 32).
energy, which is directed into the oven cavity via a Water, sugar and fat in food absorb microwaves
waveguide. To prevent food and grease entering the which cause them to vibrate. This creates heat by
wave guide it is protected by the waveguide cover. friction, in the same way your hands get warm when
M i c ro w ave s c a n n o t p a s s t h ro u g h m e t a l , you rub them together.
because of this the oven cavity is made of metal The outer areas of the food are heated by the
and there is a fine metal mesh on the door. microwave energy, then the heat moves to the
During cooking the microwaves bounce off the sides centre by conduction, as it does in conventional
of the oven cavity at random. cooking. It is important to turn, rearrange or stir
food to ensure even heating.
Once cooking is complete, the oven automatically
stops producing microwaves.
Standing time is necessary after cooking, as it enables
the heat to disperse equally throughout the food.

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 BEFORE OPERATION
Your oven-has an energy save mode. 2.
1. Plug in the oven. Nothing will appear on the
display at this time.

2. Open the door. The oven lamp will light while

the door is open. The display will flash the
message shown.
3.
3. Close the door. The display will show “ . 0”.

NOTES: If you do not operate the oven for 3

minutes or more (e.g. after closing the
door, pressing the STOP/CLEAR key,
or at the end of cooking), you will not
be able to operate the oven until you
open and close the oven door. Whilst in
Energy Save Mode the display is blank.
When new, the very first time the grill
and convection are used, smoke and
odour will be given off.
To avoid this happening when food is
being cooked, heat the oven without
food for approx. 20 minutes.
(Please refer to “Heating without food”
on page 14.)

10

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 MICROWAVE POWER LEVELS
• Your oven has 6 power levels, as shown opposite.
Power Level Press the Percentage
• To change the power level for cooking, enter
MICRO.
the cooking time and then press the MICRO.
POWER key
POWER key.
HIGH x1 100%
Power level:
MEDIUM HIGH x2 70%
The microwave power level is varied by the
MEDIUM x3 50% microwave energy switching on and off.
MEDIUM LOW When using power levels other than 100% you will
x4 30% be able to hear the microwave energy pulsing on
(Defrost)
and off as the food cooks or defrosts.
LOW
x5 10%
(Defrost) IMPORTANT: The microwave power level will
x6 0% cook at 100% unless you press the MICRO.
POWER key to the desired setting.

Check the power level:

To check the microwave power level during
cooking, press the MICRO. POWER key.
As long as your finger is pressing the MICRO.
MICROWAVE POWER key the power level will be displayed. The
POWER KEY oven continues to count down although the display
will show the power level.

11

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 HOW TO OPERATE YOUR OVEN
Opening and closing the door: Example:
To open the oven door, pull the door opening To cook for 2 minutes 30 seconds on 70%
handle. microwave power.

Starting the oven: 1. Enter the cooking time by pressing the

Press the START key. 1 MIN. key twice, then the 10 SEC. key three
times.
Stopping the oven: x2
If you want to stop the oven
during cooking, press the
STOP/CLEAR key once or x3
open the oven door.
If you want to cancel the
cooking programme, press the
STOP/CLEAR key twice.

Your oven enables you to cook and defrost food 2. Input the power level by pressing the MICRO.
using the automatic programmes, or to cook and POWER key twice.
defrost food manually.
Automatic cooking and defrosting allows you to
cook and defrost using preset programmes where x2
the timings have been calculated for you, e.g
Express Cook and Express Defrost.

Manual cooking and defrosting allows you to cook/

defrost foods and weights which are not included in
the automatic programmes. 3. Press the START key once to start cooking.
The following are examples of manual cooking and
defrosting.
For automatic cooking and defrosting refer to pages x1
20 - 25.

MANUAL COOKING The display will count down

through the cooking time.
• Enter the cooking time.
• Select the cooking mode; MICROWAVE,
GRILL, CONVECTION, DUAL GRILL and
DUAL CONVECTION can be selected.
• Stir or turn the food, where possible, 2 - 3 times
during cooking, if required.
• After cooking, cover the food and leave to stand,
if required.
• Refer to the cooking charts in the cookbook
section, pages 41 - 47.

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 HOW TO OPERATE YOUR OVEN
MANUAL DEFROSTING Example:
• Enter the defrosting time and use microwave To defrost for 10 minutes on 30% microwave power.
power levels 10% or 30% to defrost (refer to
page 11).
• Stir or turn the food, where possible, 2 - 3 times 1. Enter the defrosting time by pressing the 10 MIN.
during defrosting. key once.
• After defrosting, cover the food in foil and leave
to stand until thoroughly defrosted. x1
• Refer to the defrosting charts in the cookbook
section, page 40

NOTES FOR MANUAL COOKING AND 2. Input the power level by pressing the MICRO.
DEFROSTING: POWER key 4 times.
• When the oven starts, the oven lamp will light and
the turntable will rotate clockwise or anti-clockwise.
• Your oven can be programmed up to 99 minutes, x4
90 seconds (99.90).
NOTE: If you cook food for more than the
standard time (see chart on page 36) using the
same cooking mode, the oven’s safety mechanisms
automatically activate. The microwave power level
will be reduced.
3. Press the START key once to start defrosting.
• If the door is opened during cooking/defrosting
to stir or turn over food, the cooking time on the
display stops automatically. The cooking/defrosting
x1
time starts to count down again when the door is
closed and the START key is pressed.
• When cooking/defrosting is complete, “.0” will
reappear on the display. The display will count down
• If you want to know the power level during through the defrosting time.
cooking, press the MICRO. POWER key.
As long as your finger is touching the key, the
power level will be displayed.

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R-959(SL)M-AA.indb 13 2/13/13 2:50:06 PM

 HEATING WITHOUT FOOD
You may detect smoke or a burning smell when 1. Enter the required heating time by pressing the
using the grill and convection for the first time. 10 MIN. key twice.
This is normal and not a sign that the oven is out of
order.
To avoid this problem, when first using the oven, x2
heat the oven without food for 20 minutes on grill
and then at convection 250ºC.

IMPORTANT: During operation, to allow smoke 2. Select GRILL or CONVECTION once.

or smells to disperse open a window or switch the
kitchen ventilation on. Make sure there is no food in
the oven.
x1

OR
x1

3. Press the START key once to start the

operation.

x1

The display will count down

When the oven has finished the operation,
open the door to cool the oven cavity.

WARNING:
The door, outer cabinet, oven cavity, and accessories will become very hot during operation.
Take care to avoid burns when cooling the oven down after operation.

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 GRILL COOKING
The grill at the top of the oven cavity has one Example:
power setting only. The grill is assisted by the To grill for 20 minutes, using GRILL.
turntable which rotates simultaneously to ensure
even browning. 1. Enter the grilling time by pressing the
Use the racks for grilling small items of food such 10 MIN. key twice.
as bacon, gammon and teacakes, turn over halfway
through grilling. x2
Food can be placed either directly onto the racks, or
into a flan dish/heat-resistant plate on the racks.

NOTES: 2. Select GRILL by pressing the GRILL key

• It is not necessary to preheat the grill before once.
cooking.
• Follow the recommended grilling times and x1
procedures in the charts on page 46 in the
cookbook section.
• When browning foods in a deep container, place
on the turntable or low rack.
• The square trays are not suitable for grill cooking.
• After cooking is complete and opening the door,
the cooling fan will continue working for a short 3. Press the START key once to start grilling.
time to lower the temperature of the electrical
and mechanical parts. The display may show
x1
“NOW COOLING”.

The display will count down

through the grilling time.

WARNING:
The door, outer cabinet, oven cavity, accessories and dishes will become very hot during
operation.To prevent burns, always use thick oven gloves.

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R-959(SL)M-AA.indb 15 2/13/13 2:50:07 PM

 PREHEATING THE OVEN
Your oven can be preheated to Example:
a desired temperature prior to To preheat the oven to 180ºC.
convection cooking.
1. Enter the temperature by pressing the CONV.
(ºC) key 6 times.
NOTES:
• When the oven is preheating, the turntable should
be in the oven. x6
• W h e n t h e o ve n re a c h e s t h e d e s i re d
temperature, the audible signal will sound
and the temperature will be displayed in ºC.
Do not press the STOP/CLEAR key after
opening and closing the door, as this will
cancel the Convection mode. 2. Press the START key once to star t
• The preheated temperature will be preheating.
maintained for approximately 30 minutes.
After this time, preheat will be cancelled. x1
• During preheating and convection cooking,
you will hear the cooling fan cycling on and off.
This is completely normal and will not affect the
cooking.
• You can check the actual temperature during
preheating by pressing the CONV. (ºC) key.
The temperature will appear on the display. This 3. When the oven reaches 180ºC, the audible signal
will not affect the oven operation. will sound and the oven will display 180ºC. Place
• If you prefer not to preheat the oven where food in the oven, enter the desired cooking time
recommended in the cookbook section, allow and press the START key.
extra cooking time.
• Temperature measurements taken whilst the
oven is in convection mode will differ from the
displayed level. This will not affect the cooking
results as long as the operation manual and
cookbook section are followed correctly.

WARNING:
The door, outer cabinet, oven cavity, accessories and dishes will become very hot during
operation.To prevent burns, always use thick oven gloves.

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 CONVECTION COOKING
The temperatures available in ºC are: Example:
To cook for 20 minutes at 200ºC convection.
250ºC, 230ºC, 220ºC, 200ºC, 190ºC,
180ºC, 160ºC, 130ºC, 100ºC, 40ºC. 1. Enter the cooking time by pressing the
10 MIN. key twice.
Convection cooking is ideal for cooking cakes, buns,
biscuits, scones and for proving bread at 40˚C. x2
To achieve the best results when cooking by
CONVECTION:
• Use the lower shelf for one layer cooking unless
food manufacturer’s instructions differ.
• Use the lower and upper shelves for two layer
cooking. 2. Input the temperature by pressing the
• Rotate the square tray or the cookware on it 180 CONV. (ºC) key 4 times.
degrees after half the cooking time.
• The turntable should be in the oven when using x4
the square trays.
• Although this product is a conventional convection
oven, consideration has to be given to the smaller
size and power of the product in comparison to a
standard kitchen oven, so the final result may vary.
• When cooking chilled or frozen foods on 3. Press the START key once to start cooking.
CONVECTION mode, allowance must be given
to heat loss after the preheat cycle due to the x1
insertion of the food.

NOTES:
• When the oven is preheating, the turntable should The display will count down
be in the oven. through the cooking time.
• When using the CONV. (ºC) key, all metal
cookware can be used. (See ‘Suitable Cookware’
on page 32). NOTE FOR USING SQUARE TRAYS:
• Follow convection times and procedures in the
charts and recipes in the cookbook section. When using the square trays follow the notes below
• Food manufacturers instructions are only a guide- to prevent them slipping out: Shelf runners
line, so cooking times may need to be adjusted. • The correct position for the
• Pressing the CONV. (ºC) key during cooking will square trays is 1 and 2, as
display the programmed temperature. This will shown in the diagram.
not affect the programme or cooking time. 2
• Always check the food is piping hot before
consuming. 1
• After cooking is complete and opening the door,
the cooling fan will continue working for a short
time to lower the temperature of the electrical
and mechanical parts. The display may show
“NOW COOLING”.
• Heat generated by the oven during convection WARNING:
cooking may cause the backplate of the oven to The door, outer cabinet, oven cavity,
discolour. This is completely normal and will not accessories and dishes will become very hot
affect the performance of the oven. during operation. To prevent burns, always
use thick oven gloves.

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 DUAL COOKING
Dual Cook combines microwave Example for Microwave and Convection:
power with convection or the grill. To cook for 20 minutes using Dual Convection,
The combination of microwave 230ºC, 10% microwave power.
power with convection or the grill reduces cooking
time and provides a crisp, brown finish. 1. Enter the cooking time by pressing the
10 MIN. key twice
There are two Dual Cook modes:
1. Dual Convection - Convection with microwave. x2
2. Dual Grill - Grill with microwave.

To select the Dual Cook mode required, enter the

cooking time and follow the table below.
Dual Cook Mode Press COMBI. key 2. Select Dual Convection by pressing the
COMBI. key once.
DUAL CONVECTION
(Convection and Once x1
Microwave*)
DUAL GRILL
Twice
(Top and Microwave*)

NOTES:
• Dual Cook is preset with 30% microwave power.
If you wish to change the microwave power level, 3. Change the temperature by pressing the
press the MICRO. POWER key until the desired CONV. ºC key once.
power level is shown on the display.
* You can select power levels 10%, 30%, 50% and x1
70% for DUAL CONVECTION.
* You can select power levels 10%, 30%, 50%, 70%
and 100% for DUAL GRILL.
• DUAL CONVECTION is preset with 250ºC
convection. To adjust the convection temperature,
press the CONV. ºC key. 4. Change the power level by pressing the MICRO.
POWER key once.

x1

5. Press the START key once to start cooking.

x1
WARNING:
The door, outer cabinet, oven cavity,
accessories and dishes will become very hot
during operation. To prevent burns, always The display will count down
use thick oven gloves. through the cooking time.

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R-959(SL)M-AA.indb 18 2/13/13 2:50:08 PM

 DUAL COOKING
Example for Microwave and Grill: NOTES:
To cook for 15 minutes using Dual Grill, 50% • For DUAL GRILL it is not necessary to preheat
microwave power. the grill.
• Use the high rack and low rack for Dual Cooking
1. Enter the cooking time by pressing the 10 MIN. (refer to the cooking charts on pages 39 - 98 in
key once and the 1 MIN. key 5 times. the cookbook section.)
• The square trays are not suitable for Dual
x1 Cooking.
• Follow the recommended dual cooking times and
procedures in the charts on pages 43 - 46 in the
x5 cookbook section.
• When browning foods in a deep container, place
on the turntable or low rack.
• Temperature measurements taken whilst the
oven is in convection mode will differ from the
2. Select Dual Grill by pressing the COMBI. key displayed level. This will not affect the cooking
twice. results as long as the operation manual and
cookbook section are followed correctly.
x2 • After cooking is complete and opening the door,
the cooling fan will continue working for a short
time to lower the temperature of the electrical
and mechanical parts. The display may show
“NOW COOLING”.

3. Change the power level by pressing the MICRO.

POWER key 4 times.

x4

4. Press the START key once to start cooking.

x1
WARNING:
The door, outer cabinet, oven cavity,
accessories and dishes will become very hot
The display will count down during operation. To prevent burns, always
through the cooking time. use thick oven gloves.

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 EXPRESS COOK / EXPRESS DEFROST
EXPRESS COOK enables you to cook 3 popular menus from
frozen or chilled. Please refer to the chart on page 21
EXPRESS DEFROST enables you to defrost 3 popular menus.
Please refer to the chart on page 22.

Follow the examples below for details on how to operate these

functions.

EXPRESS COOK Example: EXPRESS DEFROST Example:

To cook 0.6kg of Roast Beef from frozen. To defrost 1.2kg of Chicken portions.

1. Press the ROAST BEEF/LAMB key once to 1. Press the CHICKEN PORTIONS
select cooking from frozen. key once.

x1 x1

2. Enter the weight by pressing the WEIGHT

DOWN key once.
2. Enter the weight by pressing the WEIGHT UP
key once.
x1
x1

3. Press the START key once to start cooking.

3. Press the START key once to start cooking.
x1
x1

The display will count down

The display will count down through the cooking time.
through the cooking time.

NOTES:
• If the DOWN ( ▼ ) WEIGHT key is pressed the display will count down from the highest weight range,
each time the key is pressed.
• If the UP ( ▲ ) WEIGHT key is pressed the display will count up from the lowest weight range, each
time the key is pressed.
• You can enter the weight by holding down or pressing the WEIGHT keys until the desired weight is
displayed.

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R-959(SL)M-AA.indb 20 2/13/13 2:50:09 PM

 EXPRESS COOK / EXPRESS DEFROST
MENU WEIGHT RANGE COOKING PROCEDURE
Roast Beef/Lamb 0.6kg - 1.8kg • Place meat in a flan dish on the low rack.
• Turn meat over when the audible signal sounds.
• After cooking, leave meat to stand wrapped in
aluminium foil for 10 minutes.
x1: Frozen NOTE: Select MORE for well done.
x2: Chilled It is not possible to use the LESS key for beef/lamb.
Roast Pork 0.6kg - 1.8kg • Place meat in a flan dish on the low rack.
• Turn meat over when the audible signal sounds.
• After cooking, leave meat to stand wrapped in
aluminium foil for 10 minutes.
x1: Frozen NOTE: It is not possible to use the LESS key for pork.
x2: Chilled
Roast Poultry 1.2kg - 3.6kg • Pierce skin (chilled only) a few times and place poultry,
breast side down, in a flan dish on the low rack.
• Turn poultry over when the audible signal sounds.
When cooking frozen poultry with giblets, remove the
x1: Frozen giblets at first or second turn over.
x2: Chilled • After cooking, leave poultry to stand wrapped in
aluminium foil for 10 minutes.
NOTE: It is not possible to use the LESS key for poultry
This menu is only suitable for cooking whole poultry.

• Chilled foods are cooked from 5ºC.

• Frozen foods are cooked from -18ºC.
• For converting to Lb/oz see the conversion chart on page 39.

WARNING:
The door, outer cabinet, oven cavity, accessories and dishes will become very hot during
operation.To prevent burns, always use thick oven gloves.

NOTES FOR EXPRESS COOK / EXPRESS DEFROST:

• Press the MORE or LESS keys before pressing the START key as instructed in the chart above.
• When action is required (example, to turn food over), the oven stops, the audible signals sound and
instructions will appear on the display. To continue cooking, press the START key.
• The final food temperature will vary according to the initial food temperature. Check food is thoroughly
heated after cooking. If necessary, you can extend the cooking time manually.
• All menus on EXPRESS COOK use a combination of microwave power and convection.
• The square trays are not suitable for EXPRESS COOK/EXPRESS DEFROST.
• Before freezing foods, ensure food is fresh and of good quality.

21

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 EXPRESS COOK / EXPRESS DEFROST
EXPRESS DEFROST CHART
MENU WEIGHT RANGE COOKING PROCEDURE
Chicken Portions 0.3kg - 1.2kg • Place portions, best side-up, in a flan dish on the
Approx. weight of turntable.
turntable. • Turn portions over when the audible signal sounds.
each portion: • Stand, wrapped in foil, for 15 - 30 minutes until
leg portions = 300g thoroughly defrosted.
breast with wing
portions = 400g
Steaks/Chops 0.2kg - 1.2kg • Place steaks/chops in a flan dish on the turntable.
• Turn over and rearrange when the audible signal
sounds.
• Stand, wrapped in foil, for 15 - 30 minutes until
thoroughly defrosted.
Minced Meat 0.2kg - 1.0kg • Place minced meat in a flan dish on the turntable.
Beef/Lamb/Pork • Turn over and remove any defrosted parts when the
audible signal sounds.
• Stand (if required), wrapped in foil, for 15 - 30 minutes
until thoroughly defrosted.

• Frozen foods are defrosted from -18ºC.

• For converting to Lb/oz see the conversion chart on page 39.

NOTES FOR EXPRESS DEFROST:

• If necessary, shield small areas of meat or poultry with flat pieces of aluminium foil. This will prevent the
areas from becoming warm during defrosting. Ensure the foil does not touch the oven walls.
• Do not cook the meat or poultry until thoroughly defrosted.
• Do not use the racks or square trays for defrosting.

WEIGHT RANGE FOR EXPRESS COOK / EXPRESS DEFROST:

• Weigh all meat and poultry prior to cooking/defrosting as the labelled weight is only approximate.
• Food weight should be rounded up to the nearest 0.1kg, for example, 0.65kg to 0.7kg.
• You are restricted to cook/defrost a weight within the range given in the charts.
• To cook/defrost weights or foods not included in these charts, please refer to the charts in the cookbook
section.

22

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 AUTOCOOK
AUTOCOOK enables you to cook the foods listed Example:
on the control panel. To cook 0.3kg of Oven Chips (AUTOCOOK 5).

1. Select the menu required by pressing the

AUTOCOOK key 5 times.

x5

For cooking instructions please refer to the charts

on pages 24 - 25.
2. Enter the weight by pressing the WEIGHT
Press the AUTOCOOK key until the number UP key 3 times.
corresponding to the food listed on the control
panel, appears in the display.
x3
Follow the example opposite for more details on
how to operate this function.

NOTES:
• If the DOWN ( ▼ ) WEIGHT key is pressed
the display will count down from the highest 3. Press the START key once to start cooking.
weight range, each time the key is pressed.
• If the UP ( ▲ ) WEIGHT key is pressed the
display will count up from the lowest weight x1
range, each time the key is pressed.
• You can enter the weight by holding down or
pressing the WEIGHT keys until the desired The display will count down
weight is displayed. through the cooking time.
• You can select the menu by holding down or
pressing the AUTOCOOK key until the desired
menu is displayed.
WARNING:
The door, outer cabinet, oven cavity,
accessories and dishes will become very hot
during operation. To prevent burns, always
use thick oven gloves.

23

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 AUTOCOOK
AUTOCOOK CHART
MENU WEIGHT RANGE COOKING PROCEDURE
AUTOCOOK 1 0.30kg - 0.80kg • See and follow the IMPORTANT NOTE FOR READY
Chilled Ready MEALS on page 25.
Meals • For one section containers use
Stirrable: a skewer to pierce film in 5 places.
e.g. Spaghetti • For two section containers,
bolognese, pierce using a skewer.
Beef stew Pierce meat/main section 3 times
Non-stirrable: and rice/pasta section twice.
e.g. Lasagne, • For food contained in bag(s), pierce 5 times on one
Cottage pie side. Cook pierced side-up.
• Where bags come already perforated, do not pierce.
AUTOCOOK 2 0.30kg - 0.80kg
• Place on the turntable.
Frozen Ready
• Stir, if possible, when the audible signal sounds.
Meals
• After cooking, leave to stand for 2 minutes before
Stirrable:
serving.
e.g. Spaghetti
NOTES:
bolognese,
• For stirrable foods, including food in bags, stir or
Beef stew
manipulate contents when the audible signal sounds.
Non-stirrable:
• For non-stirrable foods, press the MORE key.
e.g. Lasagne,
(It is not necessary to stir.)
Cottage pie
• It is not possible to use the LESS key for these menus.
AUTOCOOK 3 0.1kg - 0.4kg • Place the food in a flan dish on the high rack.
Crispy Crumb • Turn the food over when the audible signal sounds.
Foods • After cooking, leave to stand for 2 minutes before
Chilled & Frozen serving.
e.g. Fish fingers, NOTE:
Chicken nuggets, For Frozen Crispy Crumb foods use the MORE key.
Chicken escalopes
AUTOCOOK 4 0.2kg - 0.8kg • Place the pizza directly on to the low rack.
Oven Ready Pizza NOTES:
• For Frozen Pizza use the MORE key.
• For very thin pizza use the LESS key.
AUTOCOOK 5 0.1kg - 0.4kg • Place the chips in a flan dish on the high rack.
Oven Chips • Turn the chips over when the audible signal sounds.
Frozen NOTES:
• For thin oven chips use the LESS key.
• For thick oven chips use the MORE key.
AUTOCOOK 6 1 - 6 potatoes (pieces) • Pierce each potato in several places and place towards
Baked Potatoes 1 potato = approx. 250g the edge of the turntable.
• Turn food over when the audible signal sounds.
• After cooking, leave to stand wrapped in aluminium
foil for 2 - 3 minutes.

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 AUTOCOOK
AUTOCOOK CHART
MENU WEIGHT RANGE COOKING INSTRUCTIONS
AUTOCOOK 7 0.1kg - 0.3kg • Place rice/pasta in an appropriate sized bowl.
Rice/Pasta • Add 300ml (1/2 pint) of boiling water per 100g rice/pasta.
• Do not cover.
• Place in the centre of the turntable.
• Stir when the audible signal sounds.
• After cooking, stir and stand for 2 minutes before
draining and rinsing in boiling water.
AUTOCOOK 8 0.8kg - 1.4kg • Carefully follow the chosen recipe in the cookbook
Cake section.
• Place the cake in the oven on the low rack.
NOTE:
• Cakes recommended from the cookbook section:
Moist Carrot Cake (approx 1.1kg)
Parkin (approx 1.4kg)
Chocolate Brownies (approx 1.3kg)
Lattice Cake (approx 0.8kg)
Cherry and Almond Cake (approx 0.9kg)
• Do not use metal cooking utensils.

• Chilled foods are cooked from 5ºC.

• Frozen foods are cooked from -18ºC.
• For converting to Lb/oz see the conversion chart on page 39.

IMPORTANT NOTE FOR READY MEALS:

• These menus are suitable for savoury microwave ready meals only.
• Always check food is thoroughly heated before serving, if necessary increase cooking time, using 70%
microwave power level and check the food every minute.
• Remove outer cardboard packaging as instructed by the manufacturer.
• If the food container is made of aluminium foil, remove the food and place in suitable container, cover with
microwave cling film and pierce in 5 places before heating. (See ‘Suitable Cookware’ on page 32).
• If the container is covered with aluminium foil, remove foil, re-cover with microwave cling film and pierce 5 times.

NOTES:
• Press the MORE or LESS keys before pressing the START key as instructed in the chart.
• When action is required (example, to turn food over), the oven stops, the audible signal sounds and
instructions will appear on the display. To continue cooking, press the START key.
• The final food temperature will vary according to the initial food temperature. Check food is thoroughly
heated after cooking. If necessary, you can extend the cooking time manually.
• AUTOCOOK menus (except AC-1, AC-2 and AC-7) use a combination of microwave power and grill or
convection.
• The square trays are not suitable for AUTOCOOK.

WEIGHT RANGE:
• Weigh all foods prior to cooking as the labelled weight is only approximate.
• Food weight should be rounded up to the nearest 0.1kg, for example, 0.65kg to 0.7kg.
• Ready Meals, AC-1 & AC-2, should be rounded up to the nearest 0.05kg, for example, 0.34kg to 0.35kg.
• You are restricted to cook a weight within the range given in the charts.
• To cook weights or foods not included in the chart, please refer to the charts in the cookbook section.
25

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 CONVENIENT FUNCTIONS
1. SEQUENCE COOKING 4. Select Grill by pressing the GRILL key once.
This function allows you to cook using up to 4
different stages which can include Microwave, Grill, x1
Convection or Dual Cooking.
Once programmed there is no need to interfere
with the cooking operation as the oven will
automatically move onto the next stage.
STAGE 3
Example:
To cook for: 5. Enter the cooking time by pressing the 1 MIN.
5 minutes on 70% microwave power (Stage 1) key 3 times.
6 minutes on Grill (Stage 2)
3 minutes on Dual-1, 200ºC, x3
30% microwave power (Stage 3)

STAGE 1
1. Enter the cooking time by pressing the 1 MIN.
key 5 times. 6. Select Dual-1 by pressing the COMBI. key
once, then change the convection temperature
x5 by pressing the CONV. ºC key 3 times.

x1
2. Input the power level by pressing the MICRO.
POWER key twice.
x3
x2

7. Press the START key once to start cooking.

STAGE 2
3. Enter the cooking time by pressing the 1 MIN.
key 6 times. x1

x6
NOTE: If 100% is required on the final stage, it is
not necessary to input the power level.

2. AUTO MINUTE
AUTO MINUTE enables you: • The overall time can be extended to a maximum
• To cook on 100% microwave power in multiples of 99 minutes.
of 1 minute. (direct start)
• To extend cooking time during manual cooking in Example: To cook for 2 minutes, press the START
multiples of 1 minute. key twice.
NOTE:
• The AUTO MINUTE function for direct start x2
can only be used within 3 minutes after cooking
completion, closing the door or pressing the
STOP/CLEAR key.
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 CONVENIENT FUNCTIONS
3. LESS AND MORE
The LESS ( ▼ ) and MORE ( ▲ ) keys enable you to:
• Cook/defrost food for less or more time than the automatic programmes.
• Decrease or increase cooking/defrosting time whilst the oven is in use (manual cooking only).

TO USE WITH AUTOMATIC NOTES:

PROGRAMMES: • If you select MORE the display will show, ( ▲ ).
If you select LESS, the display will show, ( ▼ ).
EXPRESS COOK / EXPRESS DEFROST /
• Some menus cannot use the LESS function.
AUTOCOOK
If you select LESS for them, then press the
Press the LESS ( ▼ ) / MORE ( ▲ ) key before
START key, will be displayed.
pressing the START key.

Example:
If you prefer Baked Potatoes which are cooked, but
still firm, use the LESS ( ▼ ) key.

Alternatively, if you prefer Baked Potatoes softer, use • To cancel LESS / MORE, press the same key again.
the MORE ( ▲ ) key. • To change MORE to LESS, press the LESS ( ▼ )
key.
• To change LESS to MORE, press the MORE ( ▲ )
key.

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 CONVENIENT FUNCTIONS
TO USE WITH MANUAL COOKING: 3. Press the START key once to start cooking.
Example:
To cook for 10 minutes on 50% microwave power x1
and then decrease the cooking time by 2 minutes.
1. Enter the cooking time by pressing the
10 MIN. key once.

x1 4. Reduce the cooking time by pressing the LESS

key twice.

x2

2. Input the power level by pressing the MICRO.

POWER key 3 times. The cooking time is reduced by 2 minutes and
continues to count down.
x3
NOTES:
• The cooking/defrosting time will increase/
decrease in multiples of 1 minute.
• The overall time can be extended to a maximum
of 99 minutes.

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 CONVENIENT FUNCTIONS
4. KITCHEN TIMER Example: To set the timer for 5 minutes.
Use the KITCHEN TIMER as a minute timer or to 1. Open and Close the door to activate the
monitor the standing time for cooked/defrosted KITCHEN TIMER function.
food. 2. Press the KITCHEN TIMER key once.

NOTES:
• You can enter any time up to 99 minutes, 90 x1
seconds.
• To cancel the KITCHEN TIMER simply press the
STOP/CLEAR key and the display will return to
“.0”. 3. Enter the desired time by pressing the 1 MIN.
key 5 times.

x5

4. Press the START key once to the timer.

x1

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 MICROWAVE COOKING ADVICE
Microwaves cook food faster than conventional Many of the following techniques are similar to
cooking. It is therefore essential that certain those used in conventional cooking.
techniques are followed to ensure good results.

COOKING ADVICE NOTES: • Liquids and foods must not be heated in

• Always attend the oven when in use. sealed containers or jars/containers with
• Ensure that the utensils are suitable for lids on, as pressure will build up inside and
use in a microwave oven. (See “Suitable may cause the container/jar to explode.
Cookware” on page 32). • O n l y u s e m i c ro w av e p o p c o r n w i t h i n
• Refer to the charts in the cookbook section for the recommended packaging (follow the
recommended cooking times and power levels. manufacturers instructions). Never use oil unless
• Do not place hot foods/utensils on a cold specified by the manufacturer and never cook for
turntable or cold foods/utensils on a hot longer than instructed.
turntable.

WARNING:
Follow instructions in the SHARP operation manual at all times.
If you exceed recommended cooking times and use power levels that are too high, food may
overheat, burn and in extreme circumstances, catch fire and damage the oven.

Cooking Techniques
Arrange Place the thickest parts of food towards the outside of the dish.
e.g. Chicken drumsticks.
Foods that are placed towards the outside of the dish will
receive more energy, so cook quicker, than those in the centre.

Cover Certain foods benefit from being covered during microwave cooking, follow
recommendations where given.
Use vented microwave cling film or a suitable lid.

Pierce Foods with a shell, skin or membrane must be pierced in

several places before cooking or reheating as steam will
build up and may cause food to explode.
e.g. Potatoes, Fish, Chicken, Sausages.

NOTE: Eggs in their shells and hard / soft boiled eggs should not be
heated in the microwave oven as they may explode, even after
cooking has ended.

Stir, turn and For even cooking it is essential to stir, turn and rearrange food during cooking.
rearrange Always stir and rearrange from the outside towards the centre.
Stand Standing time is necessary after cooking so it enables the heat to disperse equally
throughout the food.

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 MICROWAVE COOKING ADVICE

Food Characteristics
Composition Foods high in fat or sugar (e.g. Christmas pudding, mince pies) require less heating
time. Care should be taken as overheating can lead to fire.
Bones in food conduct heat, making the food cook more quickly. Care must be
taken so that the food is cooked evenly.

Density Food density will affect the amount of cooking time needed.
Light porous foods, such as cakes or bread, cook more quickly than heavy, dense
foods, such as roasts and casseroles.

Quantity The number of microwaves in your oven remains the same regardless of how much
food is being cooked. The cooking time must be increased as the amount of food
placed in the oven increases.
e.g. Four potatoes will take longer to cook than two.

Size Small foods and small pieces cook faster than large ones, as microwaves can
penetrate from all sides to the centre. For even cooking make all the pieces the
same size.

Shape Foods which are irregular in shape, such as chicken breasts or drumsticks,
take longer to cook in the thicker parts. For even cooking, place the thickest
parts to the outside of the dish where they will receive more energy.
Round shapes cook more evenly than square shapes when microwave cooking.

Temperature of The initial temperature of food affects the amount of cooking time needed.
food Chilled foods will take longer to cook than food at room temperature.
e.g. a cake made with chilled ingredients, (i.e. margarine) will take longer to cook
than a cake made with ingredients at room temperature.
The temperature of the container is not a true indication of the temperature of the
food or drink. Cut into foods with fillings, for example jam doughnuts, to release
heat or steam.

Face & Hands: Always use oven gloves to remove food or cookware from the oven.
Stand back when opening the oven door to allow heat or steam to disperse. When
removing covers (such as cling film), opening roasting bags or popcorn packaging,
direct steam away from face and hands.

Check the temperature of food and drink, stir before serving. Take special care
when serving to babies, children or the elderly. The contents of feeding bottles and
baby food jars are to be stirred or shaken and the temperature is to be checked
before consumption to avoid burns.

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 SUITABLE COOKWARE
To cook/defrost food in a microwave oven, the Round/oval dishes are preferable to square/oblong ones,
microwave energy must be able to pass through as the food in the corners tends to overcook. A variety
the container to penetrate the food. Therefore it is of cookware can be used as listed below.
important to choose suitable cookware.

Cookware Microwave Grill Combi Conv- Comments

Safe Cook ection
Aluminium foil ✔/✘ ✔ ✔/✘ ✔ Small pieces of aluminium foil can be used to shield
Foil Containers food from overheating. Keep foil at least 2cm from
the oven walls, as arcing may occur.
Foil containers are not recommended unless
specified by the manufacturer, e.g. Microfoil ®, follow
instructions carefully.
Browning dishes ✔ ✘ ✘ ✘ Always follow the manufacturers instructions.
Do not exceed heating times given. Be very careful
as these dishes become very hot.
China and ✔/✘ ✘ ✔ ✔ Porcelain, pottery, glazed earthenware and bone
ceramics Dual Conv. china are usually suitable, except for those with
only metallic decoration.
Glassware ✔ ✔ ✔ ✔ Care should be taken if using fine glassware as it can
e.g. Pyrex ® break or crack if heated suddenly.
Metal ✘ ✔ ✘ ✔ It is not recommended to use metal cookware
when using microwave power as it will arc, which
can lead to fire.
Plastic/Polystyrene ✔ ✘ ✘ ✔/✘ Care must be taken as some containers warp, melt
E.g. fast food or discolour at high temperatures.
containers
Cling film ✔ ✘ ✘ ✘ Should not touch the food and must be pierced to
let the steam escape.
Freezer/Roasting ✔ ✘ ✘ ✔/✘ Must be pierced to let steam escape. Ensure bags
bags are suitable for microwave or convection use. Do
not use plastic or metal ties, as they may melt or
catch fire due to the metal arcing.
Paper plates/cups ✔ ✘ ✘ ✘ Only use for warming or to absorb moisture.
and kitchen paper Care must be taken as overheating may cause fire.
Straw and wooden ✔ ✘ ✘ ✘ Always attend the oven when using these materials
containers as overheating may cause fire.
Recycled paper ✘ ✘ ✘ ✘ May contain extracts of metal which will cause
and newspaper ‘arcing’ and may lead to fire.
Racks ✔ ✔ ✔ ✔ The metal racks supplied have been specially
designed for all cooking modes and will not damage
the oven.
Square trays ✘ ✘ ✘ ✔ Use supplied square trays with Convection only.

Warning: When heating food in plastic or paper containers, monitor the oven due to
the possibility of ignition.

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 DEFROSTING ADVICE
Defrosting food using your microwave oven is the It is a simple proccess but the following instructions
quickest method of all. are essential to ensure the food is thoroughly
defrosted.

Rearrange Foods that are placed towards the outside of the dish will defrost quicker than
foods in the centre. It is therefore essential that the food is rearranged up to 4
times during defrosting.
Move closely packed pieces from the outside to the centre and rearrange over-
lapping areas.
This will ensure that all parts of the food defrosts evenly.

Separate Foods may be stuck together when removed from the freezer. It is important to
separate foods as soon as it is possible during defrosting.
e.g. bacon rashers, chicken fillets.

Shield Some areas of food being defrosted may become warm. To prevent them
becoming warmer and starting to cook, these areas can be shielded with
small pieces of foil, which reflect microwaves. e.g. legs and wings on a chicken.

Stand Standing time is necessary to ensure food is thoroughly defrosted. Defrosting is not
complete once the food is removed from the microwave oven. Food must stand,
covered, for a length of time to ensure the centre has completly defrosted.

Turn over It is essential that all foods are turned over at least 3 - 4 times during defrosting.
This is important to ensure thorough defrosting.

NOTES:
• Remove all packaging and wrapping before defrosting.
• To defrost food, use microwave power levels 30% or 10%.
• Please refer to the defrosting chart on page 40 for further information.

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 REHEATING ADVICE
For the reheating of foods, follow the advice and guidelines below to ensure food is thoroughly reheated
before serving.

Plated meals Remove any poultry or meat portions, reheat these

separately, see below.
Place smaller items of food to the centre of the plate,
larger and thicker foods to the edge. Cover with vented
microwave cling film and reheat on 50%, stir/rearrange
halfway through reheating.
NOTE: Ensure the food is thoroughly reheated before
serving.

Sliced meat Cover with vented microwave cling film and reheat on 50%.
Rearrange at least once to ensure even reheating.
NOTE: Ensure the meat is thoroughly reheated before
serving.

Poultry portions Place thickest parts of the portions to the outside of the
dish, cover with vented microwave cling film and reheat on
70%.
Turn over halfway through reheating.
NOTE: Ensure the poultry is thoroughly reheated before
serving.

Casseroles Cover with vented microwave cling film or a suitable lid

and reheat on 50%.
Stir frequently to ensure even reheating.
NOTE: Ensure the food is thoroughly reheated before
serving.
To achieve the best results when reheating, select a suitable microwave power level appropriate to the type
of food. e.g. A bowl of vegetables can be reheated using 100%, while a lasagne which contains ingredients that
cannot be stirred, should be reheated using 50%.
NOTES:
• Remove food from foil or metal containers before reheating.
• Reheating times will be affected by the shape, depth, quantity and temperature of food together with the
size, shape and material of the container.

Never heat liquids in narrow-necked containers, as this could result in the contents
erupting from the container and may cause burns.

• To avoid overheating and fire, special care must be taken when reheating foods with a high sugar or fat
content, e.g. mince pies or Christmas pudding.
• Never heat oil or fat for deep frying as this may lead to overheating and fire.
• Canned potatoes should not be heated in the microwave oven, follow the manufacturer’s instructions on
the can.

The contents of feeding bottles and baby food jars are to be stirred or shaken and
the temperature is to be checked before consumption to avoid burns.

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 CLEANING & MAINTENANCE
OVEN INTERIOR This may prevent the door from closing
• It is important to clean the interior of your correctly and may cause a leakage
microwave oven after each use. of microwaves (follow the cleaning
instructions).
• To clean the oven interior, use a mild detergent
solution, such as washing-up liquid, with warm • Ensure the accessories are cleaned after every
water on a soft cloth. use with a mild washing-up liquid solution and
dried. This will prevent the build-up of grease and
• Heat up your oven regularly by using the food debris. The accessories are dishwasher safe.
convection and grill, refer to “Heating without
food” on page 14. Remaining food or fat splashed • Keep the waveguide cover and accessories clean at
can cause smoke or bad smell. all times. If you leave grease or fat in the cavity or
accessories, it may overheat, cause arcing, smoke or
• Food and liquid splashes will build-up on the oven even catch fire when next using the oven.
walls and ceiling. If grease, fat and food debris is
allowed to build-up in the oven interior it may SPECIAL NOTE for TURNTABLE SUPPORT
overheat, smoke or even catch fire when next After cooking, always clean the turntable support,
using the oven. especially around the rollers. These must be free
• Keep the waveguide cover clean at all times. from food splashes and grease. Built-up splashes
The waveguide cover is constructed from a fragile or grease may overheat and cause arcing, begin to
material and should be cleaned with care (follow smoke or catch fire.
the cleaning instructions above).
NOTE: Excessive soaking may cause disintegration
of the waveguide cover. roller
The waveguide cover is a consumable part and
without regular cleaning, will need to be replaced.
• C L E A N T H E OV E N AT R E G U L A R
• Food will release steam during cooking and
INTERVALS AND REMOVE ANY FOOD
cause condensation inside the oven and door. It
DEPOSITS.
is important to wipe the oven dry. A build-up of
Failure to maintain the oven in a clean
condensation will eventually lead to rust forming
condition could lead to a deterioration of
on the oven interior.
the surface that could adversely affect the
• Do not allow grease or dirt to build-up on life of the appliance and possibly result in a
the door seals or areas around the door. hazardous situation.

Cleaning tip - For easier cleaning of your oven:

Place half a lemon in a bowl, add 300ml (1/2 pint) water and heat on 100% for 10 - 12 minutes.
Wipe the oven clean using a soft, dry cloth.

OUTER CABINET Door

• Wipe the outside of the microwave oven with a • To remove all trace of dirt, regularly clean both
mild detergent solution, such as washing-up liquid, sides of the door, the door seals and adjacent
with warm water on a soft cloth. parts with a soft, damp cloth.
• The control panel must be wiped clean and dried • Do not use harsh abrasive cleaners or sharp
with the door open, therefore inactivating the metal scrapers to clean the oven door glass since
oven. they can scratch the surface, which may result in
shattering of the glass.
NOTES:
• Never use spray cleaners, oven pads or abrasive scourers as these damage the surface of the oven.
• A steam cleaner should not be used.
• Take care not to let soapy water drip through the small holes in the oven walls and the cavity floor. Excess
water spillage through these holes will cause damage to the oven interior.
• Slight tarnishing of the oven cavity, around the area of the grill, is likely to occur. This is normal and will not
affect the ovens performance.

WARNING:
Before cleaning, make sure the oven cavity, door, oven cabinet and accessories are completely cool.

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 TROUBLESHOOTING
If you think the oven is not working properly there
are some simple checks you can carry out yourself WARNING:
before calling an engineer. This will help prevent Never adjust, repair or modify the oven
unnecessary service calls if the fault is something yourself. It is hazardous for anyone other
simple. than a SHARP trained engineer to carry
Follow this simple check below: out servicing or repairs.
Place half a cup of water on the turntable and close This is important as it may involve the
the door. Programme the oven to cook for 1 minute removal of covers that provide protection
using 100% microwave power. against microwave energy.
1. Does the oven lamp come on when it is
cooking? • The door seal stops microwave leakage during
2. Does the turntable rotate? oven operation, but does not form an airtight seal.
It is normal to see drops of water, light or feel
3. Does the cooling fan work? (Check by placing
warm air around the oven door. Food with a high
your hand above the air vent openings.)
moisture content will release steam and cause
4. After 1 minute does the audible signal sound? condensation inside the door which may drip
5. Is the water in the cup hot? from the oven.
Take the cup of water out of the oven and close the • Repairs and Modifications: Do not attempt to
door. Programme the oven to cook for 3 minutes operate the oven if it is not working properly.
using the grill. • Outer Cabinet & Lamp Access: Never remove
6. After 3 minutes, does the grill heating element the outer cabinet. This is very dangerous due
become red? to high voltage parts inside which must
Programme the oven to cook for 3 minutes using never be touched, as this could be fatal.
the convection on 250ºC. Your oven is not fitted with a lamp access cover. If
7. After 3 minutes, is the oven cavity hot? the lamp fails, do not attempt to replace the lamp
yourself, call a SHARP approved service facility.
If you answer “NO” to any question first check that
the oven is plugged in properly and the fuse has not
IMPORTANT:
blown. If there is no fault with either, check against
If the display is blank and has gone dark, even if the
the troubleshooting chart on the following page.
power plug is properly connected, the oven may be
in Energy Save Mode. To cancel it, open and then
NOTES: close the oven door, see page 10.
• If you cook food for more than the standard
time (see chart opposite) using the same cooking
mode, the oven’s safety mechanisms automatically Cooking Mode Standard Time
activate. The microwave power level will be Microwave 100% 20 Minutes
reduced or the grill heating element will turn on cooking
and off.
• After manual or automatic cooking using the Grill, Grill cooking 15 Minutes
Dual Cook or Convection modes, the cooling Dual cooking with
fan will continue working to cool the oven cavity.
When the cooling fan works, the display may Microwave 100% Microwave 15 Minutes
show “NOW COOLING”. To clear it, press the and Grill Grill 15 Minutes
STOP/CLEAR key and the display will return to Microwave 70% Microwave 40 Minutes
“.0”. and Grill Grill 15 Minutes
During these modes, the cooling fan will carry
Microwave 100% and Microwave 40 Minutes
on working after you have pressed the STOP/
Convection
CLEAR key. You may feel hot air blowing out of
the air-vent openings.

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 TROUBLESHOOTING
TROUBLESHOOTING CHART
QUERY ANSWER
Draught circulates around When the oven is working, air circulates within the cavity.
the door. The door does not form an airtight seal so air may escape from the door.
Condensation forms in The oven cavity will normally be colder than the food being cooked, and so
the oven, and may drip steam produced when cooking will condense on the colder surface.
from the door. The amount of steam produced depends on the water content of the food
being cooked. Some foods, such as potatoes have a high moisture content.
Condensation trapped in the door glass should clear after a few hours.
Flashing or arcing from Arcing will occur when a metallic object comes into close proximity to the
within the cavity when oven cavity during cooking. This may possibly roughen the surface of the cavity,
cooking. but would not otherwise damage the oven.
Arcing potatoes. Ensure all “eyes” are removed from the potatoes and that they have been
pierced, place directly onto the turntable or in a heat resistant flan dish or
similar.
The display is lit but the Check the door is closed properly.
control panel will not
work when pressed.
Oven cooks too slowly. Ensure correct power level has been selected.
Oven makes a noise. The microwave energy pulses ON and OFF during cooking/defrosting.
Outer cabinet is hot. The cabinet may become warm to the touch - keep children away.
The display shows Your oven may be set in Demo Mode. To cancel Demo Mode, unplug the oven
message for “DEMO from the socket and replug.
MODE”, or the time in
the display is counting
down very rapidly.

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 TO REPLACE THE MAINS PLUG
The wires in the mains cable are colour coded as Make sure the terminal screws are tight and the
shown: cable is held securely by the cable grip where it
Green and yellow stripes = EARTH enters the plug.
Blue = NEUTRAL Like most appliances in your home, your oven must
Brown = LIVE be connected to a single phase 230-240V, 50Hz
alternating current supply.
As the colours in the mains lead of your oven
If you do not make the proper electrical connections
may not correspond with the coloured marking
you might damage the oven or injure yourself.
identifying the terminals in your plug, connect the
Neither SHARP nor the supplier will be liable if this
wires as described:
happens.
• The green and yellow wire to the plug terminal
marked E or or coloured green or coloured
green and yellow. WARNING: THIS APPLIANCE MUST
• The blue wire to the plug terminal marked N or BE EARTHED
coloured black or coloured blue. If you have any doubts about your
• The brown wire to the plug terminal marked L or electrical supply ask a qualified
coloured red or coloured brown. electrician.

CALLING FOR SERVICE

• If you are unable to resolve a problem using the • For general information and assistance with oven
checks covered on the last few pages, do not queries, please contact our
attempt to service this microwave oven Customer Information Centre:
yourself. U.K.: 08705 274277 (office hours)
• Contact the dealer or supplier from whom the Ireland: 01 676 0648 (office hours)
oven was purchased in order to obtain service. Website: www.sharp.co.uk/customersupport
Where this is not possible, please contact • Replacement accessories may be obtained from
the SHARP Customer Information Centre. our main parts distributor:
Telephone: 08705 274277 (office hours). Willow Vale Electronics Ltd.
Telephone: 0121 766 5414

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 COOKBOOK
CONTENTS
INTRODUCTION & CONVERSION CHARTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
DEFROSTING CHART
Meat, Poultry, Fish and Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
COOKING CHART
Fresh &Frozen Vegetables and Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Eggs, Fish, Rice and Pasta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42
Beans and Pulses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
DUAL CONVECTION COOKING CHART . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43 - 44
DUAL GRILL COOKING CHART . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44 - 46
GRILLING CHART . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
REHEATING CHART . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47
RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48 - 98
INTRODUCTION
This Cookbook contains a wide variety of recipes developed specifically for your microwave oven. These
will give you successful results and will save time and electricity. The recipes demonstrate the capabilities of
your oven and prove that microwave technology combined with grill or convection energy is the efficient and
effective alternative to conventional cooking.
The cookery notes below compliment all cooking procedures in this cookbook and should be read in
advance of recipe preparation.
COOKBOOK NOTES
• Chilled foods are to be cooked from 5ºC. DO NOT COOK FROM FROZEN.
• Ambient/fresh/dried/canned foods are to be cooked from 20ºC. DO NOT COOK FROM FROZEN.
• Frozen foods are to be cooked from -18°C.
• Please weigh all foods prior to defrosting and cooking, as labelled weights are only approximate.
• Cooking times in the charts and recipes are based on standard conditions. Cooking results will vary
according to the condition of foods, utensils and the oven. Please check the cooking result and, if necessary,
adjust cooking times accordingly.
• When cooking Rice & Pasta (see page 42), cooking time is constant for any quantity of rice or pasta; boiling
water must be adjusted according to quantity of rice or pasta. After leaving the Rice/Pasta to stand, rinse in
boiling water prior to serving.
• The recipes in this cookbook were developed using chilled eggs and fat. Room temperature ingredients
may give a different result.
• Where it is necessary to blend foods, use a food processor, liquidiser or press through a sieve.
• Refer to operation manual for advice on suitable cookware.
• Where dishes are covered, use vented microwave cling film unless otherwise stated. Where dishes are
lined, use greaseproof paper unless otherwise stated.
• All serving quantities are approximate.
• Serve all dishes immediately unless otherwise stated.
• For sequence programming refer to the operation manual.
• The door, outer cabinet, oven cavity, turntable, turntable support, dishes and accessories will become very
hot during operation. To prevent burns, always use thick oven gloves.
CONVERSION CHARTS
WEIGHT MEASURES VOLUME MEASURES SPOON MEASURES
15g ½oz 30ml 1floz 1.25ml ¼ teaspoon
25g 1oz 100ml 3floz 2.5ml ½ teaspoon
50g 2oz 150ml 5floz (¼ pint) 5ml 1 teaspoon
100g 4oz 300ml 10floz (½ pint) 15ml 1 tablespoon
175g 6oz 600ml 20floz (1 pint)
225g 8oz
450g 1lb
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 DEFROSTING CHART
FOOD DEFROST POWER ▼ METHOD ● STANDING
TIME LEVEL TIME
Meat Joints 19 - 20 Minutes 10% Place in a flan dish. Turn over 4 - 5 times 60 - 90 Minutes
(Beef,Lamb,Pork) per 450g during defrosting. Shield.
Minced Meat 6 - 7 Minutes 30% Place on a plate. Turn over 3 - 4 times, 15 - 20 Minutes
per 450g removing defrosted mince each time.
Steak & Chops 8 - 9 Minutes 30% Place in a flan dish. Turn 2 - 3 times, 25 - 30 Minutes
2cm thick per 450g separate during defrosting. Shield.
Thick and Thin 5 - 6 Minutes 30% Place in a flan dish. Turn 2 - 3 times, 25 - 30 Minutes
Sausages per 450g separate during defrosting. Shield.
Bacon 5 - 6 Minutes 30% Place on a plate. Separate and rearrange 15 - 20 Minutes
per 450g twice during defrosting. Shield.
❖ Whole Poultry 16 - 17 Minutes 10% Place in a flan dish. Turn 4 - 5 times, 60 - 90 Minutes
(Chicken,Turkey,Duck) per 450g during defrosting. Shield.
Chicken Legs 6 - 7 Minutes 30% Place in a flan dish. Turn 2 - 3 times, 25 - 30 Minutes
per 450g separate during defrosting. Shield.
Chicken/Turkey 5 - 6 Minutes 30% Place in a flan dish. Turn 2 - 3 times, 25 - 30 Minutes
(Breasts & Fillets) per 450g separate during defrosting. Shield.
Minced Turkey 8 - 9 Minutes 30% Place in a bowl. Turn 3 - 4 times, removing 15 - 20 Minutes
per 450g defrosted mince each time.
Whole Fish 10 Minutes 30% Place in a flan dish. Separate and 15 - 30 Minutes
(Trout, Mackerel) per 450g rearrange twice during defrosting. Shield.
Fish Fillets/Steaks 8 Minutes 30% Place in a flan dish. Separate and 15 - 30 Minutes
per 450g rearrange twice during defrosting. Shield.
Apples 6 - 7 Minutes 30% Place in a dish. Stir during defrosting. 10 - 15 Minutes
per 450g
Blackcurrants/Redcurrants/ 4 - 5 Minutes 30% Place in a dish. Stir during defrosting. 10 - 15 Minutes
Raspberries/Blackberries per 450g
Gooseberries/ 5 - 6 Minutes 30% Place in a dish. 10 - 15 Minutes
Rhubarb/ per 450g Stir during defrosting.
Strawberries
Bread (sliced) 3 - 4 Minutes 30% Place on the turntable. Separate and 5 - 10 Minutes
per 400g rearrange during defrosting.
Pastry 3 - 4 Minutes 30% Place on a plate. Turn over half way 10 - 15 Minutes
(Puff or Shortcrust) per 450g through defrosting.
Meat & Fruit Pies 5 - 6 Minutes 30% Remove from foil container. 15 - 20 Minutes
(cooked) for a large pie Place in a flan dish.

▼ Method: If shielding is necessary, use small pieces of foil.

❖ Poultry: Chicken, turkey and duck must be defrosted without giblets.
● Standing Time: During recommended standing time, wrap or cover food in foil.

40

R-959(SL)M-AA.indb 40 2/13/13 2:50:13 PM

 COOKING CHART
FOOD COOKING POWER METHOD STANDING
TIME LEVEL TIME
Aubergines & 4 - 5 Minutes 100% Slice. Add 30ml (2 tbsp) water. Cover dish. 2 Minutes
Broccoli (fresh) per 225g Stir halfway through cooking.
Green Beans and 5 - 6 Minutes 100% Add 30ml (2 tbsp) water. Cover dish. 2 Minutes
Sprouts (fresh) per 225g Stir halfway through cooking.
Cabbage, Carrots, 4 - 5 Minutes 100% Slice or break into florets. 2 Minutes
Cauliflower, Celery per 225g Add 30ml (2 tbsp) water. Cover.
(fresh) Stir halfway through cooking.
Corn on the Cob 8 - 10 Minutes 100% Add 45ml (3 tbsp) water. Cover. 2 Minutes
(fresh) per 225g Stir halfway through cooking.
Courgettes & Leeks 4 - 5 Minutes 100% Slice. Add 30ml (2 tbsp) water. Cover 2 Minutes
(fresh) per 225g dish. Stir halfway through cooking.
Parsnips & Spinach 4 - 5 Minutes 100% Slice. Add 45ml (3 tbsp) water. Cover. 2 Minutes
(fresh) per 225g Stir halfway through cooking.
Mangetout 3 - 4 Minutes 100% Add 30ml (2 tbsp) water. Cover dish. 2 Minutes
(fresh) per 225g Stir halfway through cooking.
Potatoes, Jacket 10 - 12 Minutes 100% Pierce in several places. 10 Minutes
(250g - each) (fresh) for 2 potatoes Place on the edge of the turntable.
Potatoes, Boiled 10 - 12 Minutes 100% Cut into quarters. Add 60ml (4 tbsp) water. 4 Minutes
(old & new - fresh) per 450g Cover. Stir halfway through cooking.
Swede & Turnips 7 - 8 Minutes 100% Dice. Add 45ml (3 tbsp) water. Cover 2 Minutes
(fresh) per 225g dish. Stir halfway through cooking.
Beans & Cabbage 5 - 6 Minutes 100% Place in dish. Add 15ml (1 tbsp) water. 2 Minutes
(green - frozen) per 225g Cover dish. Stir halfway through cooking.
Broccoli/ Leaf Spinach/ 6 - 7 Minutes 100% Place in dish. Add 15ml (1 tbsp) water. 2 Minutes
Brussels Sprouts (frozen) per 225g Cover dish. Stir halfway through cooking.
Carrots - sliced 5 - 6 Minutes 100% Place in dish. Add 15ml (1 tbsp) water. 3 Minutes
(frozen) per 225g Cover dish. Stir halfway through cooking.
Cauliflower florets 5 - 6 Minutes 100% Place in dish. Add 15ml (1 tbsp) water. 2 Minutes
(frozen) per 225g Cover dish. Stir halfway through cooking.
Corn on the Cob 10 - 12 Minutes 100% Place in dish. Cover dish. 3 Minutes
(frozen) for 2 cobs Turnover halfway through cooking.
Peas, Sweetcorn & 5 - 6 Minutes 100% Place in dish. Cover dish. 2 Minutes
Mixed Vegetables per 225g Stir halfway through cooking.
(frozen)
Apples & Rhubarb 10 Minutes 100% Peel & slice. Place in a dish and cover. 2 Minutes
(fresh) per 450g Stir during cooking.
Blackberries/ 5 - 6 Minutes Place in a dish and cover. 2 Minutes
Raspberries/ per 450g Stir during cooking.
Redcurrants

• Prior to cooking fresh vegetables and fruit are at ambient temperature (20°C)
• Frozen vegetables are cooked from -18°C.

41

R-959(SL)M-AA.indb 41 2/13/13 2:50:14 PM

 COOKING CHART
FOOD ❇ COOKING POWER METHOD ● STANDING
TIME LEVEL TIME
Scrambled Eggs 15g butter 100% 1 Melt the butter in a bowl on 100% for 30 Seconds
2 eggs (medium) 30 seconds.
30ml (2 tbsp) 2 Add the eggs, milk and seasoning and
milk salt & mix well.
pepper 3 Cook on 100% for 1½ - 2 minutes,
stirring every 30 seconds.
Thick Fish Fillets 10 - 12 Minutes 70% Place in a single layer in a flan dish. 2 - 3 Minutes
(1½ inches) (Chilled) per 450g Cover and cook.
Thin Fish Fillets 6 - 8 Minutes 70% Place in a single layer in a flan dish. 2 - 3 Minutes
(Chilled) per 450g Cover and cook.
Whole Fish and 8 - 10 Minutes 70% Place in a single layer in a flan dish. 2 - 3 Minutes
Steaks (Chilled) per 450g Cover and cook.
White rice 13 - 14 Minutes 70% Add 300ml (½ pint) boiling water/100g rice. 2 Minutes
(long grain) Do not cover. Stir twice during cooking.
Brown rice 19 - 21 Minutes 70% Add 400ml (14fl.oz) boiling water/100g rice. 2 Minutes
Do not cover. Stir twice during cooking.
DRIED PASTA
Spaghetti (short cut) 10 - 11 Minutes 70% Add 300ml (½ pint) boiling waterper 100g pasta. 4 Minutes
/ Pasta Shells Do not cover. Stir twice during cooking.
Macaroni 13 - 14 Minutes 70% Add 300ml (½ pint) boiling water/100g pasta. 4 Minutes
(short cut) Do not cover. Stir twice during cooking.
Tagliatelle 9 - 10 Minutes 70% Add 300ml (½ pint) boiling water/100g pasta. 4 Minutes
Do not cover. Stir twice during cooking.
FRESH PASTA
Shells / Spaghetti / 3 - 5 Minutes 70% Add 300ml (½ pint) boiling water/100g pasta. 5 Minutes
Fusilli / Farfalle / Do not cover. Stir twice during cooking.
Tagliatelle
Ravioli 6 - 8 Minutes 70% Add 300ml (½ pint) boiling water/100g pasta. 5 Minutes
Do not cover. Stir twice during cooking.
Tortellini (white) 6 - 8 Minutes 70% Add 300ml (½ pint) boiling water/100g pasta. 5 Minutes
Do not cover. Stir twice during cooking.
Tortellini (brown) 8 - 10 Minutes 70% Add 300ml (½ pint) boiling water/100g pasta. 5 Minutes
Do not cover. Stir twice during cooking.

• Eggs, Fish and Fresh Pasta are cooked from chilled (5°C).
❇ Cooking Time: Cooking time is constant for any quantity of rice or pasta, quantity of boiling water has to
be adjusted according to quantity of rice or pasta, see Method.
● Standing Time: After standing, rinse rice and pasta in boiling water prior to serving.

42

R-959(SL)M-AA_02_[ckbk_39-98].in42 42 2/28/13 3:53:48 PM

 COOKING CHART
FOOD COOKING POWER METHOD STANDING
TIME LEVEL TIME
BEANS & PULSES Pre-soak all beans and pulses overnight,
Black-eyed Beans/ except lentils.
Butter Beans 30 Minutes 50% Add 750ml (1½ pints) boiling water to beans. 5 Minutes
per 225g Do not cover. Stir 3 times during cooking.
Chick Peas 50 Minutes 50% Add 750ml (1½ pints) boiling water to beans. 5 Minutes
per 225g Do not cover. Stir 3 times during cooking.
Green Lentils 20 Minutes 50% Add 750ml (1½ pints) boiling water to beans. 5 Minutes
per 225g Do not cover. Stir 3 times during cooking.
Haricot Beans 50 Minutes 50% Add 750ml (1½ pints) boiling water to beans. 5 Minutes
per 225g Do not cover. Stir 3 times during cooking.
Marrowfat Peas 45 Minutes 50% Add 750ml (1½ pints) boiling water to beans. 5 Minutes
per 225g Do not cover. Stir 3 times during cooking.
Orange Lentils 10 Minutes 50% Add 750ml (1½ pints) boiling water to beans. 5 Minutes
per 225g Do not cover. Stir 3 times during cooking.
Pinto Beans 30 Minutes 50% Add 750ml (1½ pints) boiling water to beans. 5 Minutes
per 225g Do not cover. Stir 3 times during cooking.
Red kidney Beans 40 Minutes 50% Add 750ml (1½ pints) boiling water to beans. 5 Minutes
per 225g Do not cover. Stir 3 times during cooking.
Split yellow Peas 60 Minutes 50% Add 750ml (1½ pints) boiling water to beans. 5 Minutes
per 225g Do not cover. Stir 3 times during cooking.

DUAL CONVECTION COOKING CHART

FOOD COOKING METHOD COOKING
TIME MODE
Beef (rare) 15 - 16 Minutes Place fat side down in a flan dish on the low rack. DUAL CONV.
(chilled) per 450g Turn over and remove juices halfway through cooking. 160ºC, 30%
Beef/Lamb 17 - 18 Minutes Place fat side down in a flan dish on the low rack. DUAL CONV.
(medium) (chilled) per 450g Turn over and remove juices halfway through cooking. 160ºC, 30%
Beef/Lamb 20 - 21 Minutes Place fat side down in a flan dish on the low rack. DUAL CONV.
(well done) (chilled) per 450g Turn over and remove juices halfway through cooking. 160ºC, 30%
Pork 16 - 17 Minutes Place fat side down in a flan dish on the low rack. DUAL CONV.
(chilled) per 450g Turn over and remove juices halfway through cooking. 160ºC, 50%
Whole Poultry 10 - 11 Minutes Place breast side down in a flan dish on the low DUAL CONV.
(chilled) per 450g rack. Turn over and remove juices halfway through 200ºC, 50%
cooking. Stand for 10 minutes after cooking.

• Chilled foods are cooked from 5°C.

• Frozen foods are cooked from -18°C.

43

R-959(SL)M-AA.indb 43 2/13/13 2:50:14 PM

 DUAL CONVECTION COOKING CHART
FOOD COOKING METHOD COOKING
TIME MODE
Meat Pie 25 Minutes Preheat oven to 200°C. Remove from foil container. Preheat 200ºC
(uncooked, frozen) for a 450g pie Glaze and place in a flan dish on the low rack. DUAL CONV.
30 Minutes Stand for 3 - 4 minutes after cooking. 200ºC, 10%
for a 550g pie
35 Minutes
for a 650g pie
Sausage Rolls 20 Minutes Preheat oven to 220°C. Preheat 220ºC
(uncooked, frozen) for 8 (approx. Glaze and place in a flan dish on the low rack. DUAL CONV.
50g each) Stand for 3 - 4 minutes after cooking. 220ºC, 10%
Baked Potatoes 30 Minutes Preheat oven to 250°C. Preheat 250ºC
for 4 potatoes Pierce each potato in several places. Stage 1:
(250g each) Place on the turntable. No standing time is required. DUAL CONV.
Use Sequence cooking. 250ºC, 70%
Stage 1: Cook on DUAL CONVECTION, 250ºC, Stage 2:
70% for 20 minutes. CONVECTION
Stage 2: Cook on CONVECTION, 250ºC for the last 250ºC
10 minutes. No standing time is required.
Roast Potatoes 50 Minutes for Preheat oven to 250°C. Preheat 250ºC
800g potatoes Cut into even sized pieces and brush with oil. Stage 1:
Place in flan dish on the low rack. DUAL CONV.
Use Sequence cooking. 250ºC, 30%
Stage 1: Cook on DUAL CONVECTION, 250ºC, 30% Stage 2:
for 40 minutes.Turn over after 30 minutes. CONVECTION
Stage 2: Cook on CONVECTION, 250ºC for the last 250ºC
10 minutes. No standing time is required.
Oven Ready Pizza 4 - 5 Minutes Preheat oven to 250°C. Preheat 250ºC
(chilled) for 200g Remove packaging and place directly on the low rack. DUAL CONV.
6 - 7 Minutes No standing time is required. 250ºC, 50%
for 400g
10 - 11 Minutes
for 800g
Oven Ready Pizza 6 - 7 Minutes Preheat oven to 250°C. Preheat 250ºC
(frozen) for 200g Remove packaging and place directly on the low rack. DUAL CONV.
10 - 11 Minutes No standing time is required. 250ºC, 50%
for 400g
15 - 16 Minutes
for 800g
Garlic Baguette 6 Minutes Preheat oven to 250°C. Preheat 250ºC
(chilled) for 1 baguette Remove packaging & place in a flan dish on the low rack. DUAL CONV.
250ºC, 10%
Garlic Baguette 10 Minutes Preheat oven to 250°C. Preheat 250ºC
(frozen) for 1 baguette Remove packaging & place in a flan dish on the low rack. DUAL CONV.
250ºC, 10%
• Chilled foods are cooked from 5°C.
• Frozen foods are cooked from -18°C.

44

R-959(SL)M-AA.indb 44 2/13/13 2:50:14 PM

 DUAL GRILL COOKING CHART
FOOD COOKING METHOD COOKING
TIME MODE
Oven Chips 12 - 13 Minutes Place in a flan dish on the high rack. DUAL GRILL,
(thin & standard) for 200g Turn over ¾ of the way through cooking. 30%
(frozen) 14 - 15 Minutes No standing time is required.
for 300g
Oven Chips 16 - 17 Minutes Place in a flan dish on the high rack. DUAL GRILL,
(thick) for 300g Turn over ¾ of the way through cooking. 30%
(frozen) 18 - 19 Minutes No standing time is required.
for 400g
Fish Fillets 14 - 16 Minutes Place in a single layer in a flan dish. DUAL GRILL,
(chilled) per 450g Place on the low rack. No turn over is required. 10%
No standing time is required.
Whole Fish and Steak 12 - 14 Minutes Place in a single layer in a flan dish. DUAL GRILL,
(chilled) per 450g Place on the low rack. No turn over is required. 10%
No standing time is required.
Toasted Sandwich 8 Minutes Place two slices of ham and 50g grated cheese DUAL GRILL,
for 1 sandwich between 2 slices of bread and butter. 10%
Place in a flan dish on the high rack.Turnover after 3 minutes.
No standing time is required.
Chicken Leg, 12 - 13 Minutes Place best side down in a flan dish on the low rack. Stage 1:
Breast and Drumstick per 450g Calculate the cooking time. Use Sequence cooking. MICROWAVE
portions Stage 1: Cook on 100% for the first half of the cooking 100%
time.Turn over, remove juices at the end of Stage 2:
Stage 1. DUAL GRILL,
Stage 2: Cook on DUAL GRILL, 100% for the second 100%
half of the cooking time. Stand for 10 minutes
after cooking.
Pork Chops 11 - 12 Minutes Place in a flan dish on the high rack. DUAL GRILL,
(with bone) per 450g Turn over ¾ of the way through cooking. 70%
(chilled) Stand for 3 - 4 minutes after cooking.
Lamb chops and 10 - 11 Minutes Place in a flan dish on the high rack. DUAL GRILL,
Pork Chops per 450g Turn over ¾ of the way through cooking. 70%
(Boneless) (chilled) Stand for 3 - 4 minutes after cooking.
Sausages 12 - 13 Minutes Place in a flan dish on the high rack. DUAL GRILL,
(thick) (chilled) per 450g Turn over ¾ of the way through cooking. 50%
Stand for 2 - 3 minutes after cooking.
Sausages 10 - 11 Minutes Place in a flan dish on the high rack. DUAL GRILL,
(thick) (chilled) per 450g Turn over ¾ of the way through cooking. 50%
Stand for 2 - 3 minutes after cooking.
Beefburgers 9 - 10 Minutes Place in a flan dish on the high rack. DUAL GRILL,
(frozen) per 450g Turn over ¾ of the way through cooking. 30%
Stand for 2 - 3 minutes after cooking.
Beefburgers 12 Minutes Place in a flan dish on the high rack. DUAL GRILL,
(chilled) per 450g Turn over ¾ of the way through cooking. 10%
Stand for 2 - 3 minutes after cooking.
• Chilled foods are cooked from 5°C.
• Frozen foods are cooked from -18°C.
45

R-959(SL)M-AA.indb 45 2/13/13 2:50:15 PM

 DUAL GRILL COOKING CHART
FOOD COOKING METHOD COOKING
TIME MODE
Crispy Crumb Foods 8 - 9 Minutes Place in a flan dish on the high rack. DUAL GRILL,
(chilled) for 100g Turn over after 6 minutes. 10%
10 - 11 Minutes Place in a flan dish on the high rack. DUAL GRILL,
for 200g Turn over after 7 minutes. 10%
12 - 13 Minutes Place in a flan dish on the high rack. DUAL GRILL,
for 300g Turn over after 8 minutes. 10%
14 - 15 Minutes Place in a flan dish on the high rack. DUAL GRILL,
for 400g Turn over after 10 minutes. 10%
Crispy Crumb Foods 8 - 9 Minutes Place in a flan dish on the high rack. DUAL GRILL,
(frozen) for 100g Turn over after 6 minutes. 10%
10 - 11 Minutes Place in a flan dish on the high rack. DUAL GRILL,
for 200g Turn over after 6 minutes. 10%
12 - 13 Minutes Place in a flan dish on the high rack. DUAL GRILL,
for 300g Turn over after 6 minutes. 10%
14 - 15 Minutes Place in a flan dish on the high rack. DUAL GRILL,
for 400g Turn over after 6 minutes. 10%
• Chilled foods are cooked from 5°C.
• Frozen foods are cooked from -18°C.

GRILL COOKING CHART

FOOD COOKING METHOD COOKING
TIME MODE
Bacon (chilled) 10 - 12 Minutes Place in a flan dish on the high rack. Turn over after GRILL
for 1 -4 rashers of cooking time. Stand for 1 - 2 Minutes after cooking.
Beef / Gammon Steak 14 - 16 Minutes Place on the high rack.Turn over after of cooking time. GRILL
(chilled) for 225g Stand for 3 Minutes after cooking.
Fish Fingers (frozen) 16 Minutes Place on the high rack.Turn over after of cooking time. GRILL
for 10 - 12 Stand for 2 Minutes after cooking.
Toast / Tea Cakes 7 Minutes Place on the high rack. Turn over after 5 minutes. GRILL
for 1 - 4 slices No standing time is required.
Cheese on Toast 8 Minutes Place bread on the high rack. Grill one side for 4 minutes. GRILL
for 2 slices Turn over and cover with 40g grated cheese per slice.
Grill for remaining time. No standing time is required.
Muffins 5 Minutes Slice in half and place on the high rack. Turn over after GRILL
for 1 - 4 halves of cooking time. No standing time is required.
Potato Cakes 10 Minutes Place on the high rack. Turn over after 6 minutes. GRILL
for 2 large cakes No standing time is required.
Crumpets 10 Minutes Place on the high rack.Turn over halfway through cooking. GRILL
for 4 crumpets No standing time is required.
• Chilled foods are cooked from 5°C.
• Frozen foods are cooked from -18°C.

46

R-959(SL)M-AA.indb 46 2/13/13 2:50:15 PM

 REHEATING CHART
FOOD COOKING METHOD COOKING
TIME MODE
Canned foods 5 - 6 Minutes Remove from the can. Place in a dish, cover. MICROWAVE
(soups, beans, for 425g Stir halfway through cooking. 100%
vegetables, etc.) Stand for 2 minutes after cooking.
Christmas pudding 30 - 40 seconds Place in a flan dish. Do not exceed cooking time MICROWAVE
for a 125g advised by food manufacturer. 70%
slice Stand for 30 seconds after cooking.
50 Sec. - 1 Min. Place in a flan dish. Do not exceed cooking time MICROWAVE
for a 175g advised by food manufacturer. 70%
pudding Stand for 30 seconds after cooking.
3 - 4 Minutes Place in a flan dish. Do not exceed cooking time MICROWAVE
for a 450g advised by food manufacturer. 70%
pudding Stand for 1 minute after cooking.
Bread rolls/Croissants 20 - 30 seconds Place on the turntable. MICROWAVE
for 2 70%
Sausage rolls 6 - 8 Minutes Preheat oven to 220ºC. Preheat 220ºC
(cooked, chilled) for 8 Place in a flan dish on the low rack. DUAL CONV.
(approx. 50g each) Stand for 2 minutes after cooking. 220ºC, 30%
Quiche, 10 - 12 Minutes Preheat oven to 200ºC. Remove foil container. Preheat 200ºC
(cooked, chilled) for a 225g Place in a flan dish on the low rack. DUAL CONV.
quiche Stand for 3 minutes after cooking. 200ºC, 30%
Meat Pie 8 Minutes Preheat oven to 200ºC. Remove foil container. Preheat 200ºC
(cooked, chilled) for a 225g pie Place in a flan dish on the low rack. DUAL CONV.
Stand for 3 minutes after cooking. 200ºC, 50%
Fruit Pie 15 - 30 Seconds Preheat oven to 200ºC. Remove foil container. Preheat 200ºC
(cooked, chilled) for a Place in a flan dish on the low rack. DUAL CONV.
50g - 70g pie Stand for 3 minutes after cooking. 200ºC, 10%
10 Minutes
for a 225g pie
• Chilled foods are cooked from 5°C.
• 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.

47

R-959(SL)M-AA.indb 47 2/13/13 2:50:15 PM

 RECIPES WHEN USING SQUARE TRAYS
ONION GATEAU
Total Cooking Time: 60-67 minutes 1. Prepare from the mentioned ingredients a yeast dough.
Utensils: Bowl with lid (3l capacity) Cover the dough with heat-resistant film or a damp tea-cloth
Square tray and allow to rise. Cook for 20 minutes on CONVECTION
greaseproof paper 40ºC.
Ingredients - for the dough 2. Peel and dice the onions and the streaky bacon. Place the
375g Flour butter, the onions and bacon in a bowl, cover and braise for
30g Yeast 8-12 minutes (100%). After cooking cool the mixture and
1 Egg blend the eggs, soured cream and salt into the mixture.
125ml Milk 3. Preheat the oven to 200ºC. Line the square tray with
1/2 tsp Salt greaseproof paper. Roll out the dough and place inside the
75g Butter tray.
Ingredients - for the topping 4. Spread the mixture evenly over the pastry case. Let the
650-700g Onions dough rise again before baking.
100g Streaky bacon 5. After preheating, place the square tray on lower level runner
30g Butter and cook. 32-35 minutes on CONVECTION 200ºC.
Cheyenne pepper 6. Stop the oven after 18 minutes and rotate the square tray by
3 Eggs 180 degrees, then press “Start”.
200g Soured cream
1/2 tsp Salt

LEEK TART
Total Cooking Time: 27-33 minutes 1. Place leek and water in a bowl. Cover and cook for 5-8
Utensils: Bowl with lid (3l capacity) minutes on 100%. Drain, add salt and curry powder to taste.
Square tray 2. Mix the flour and the baking powder. Add the egg, the
greaseproof paper yoghurt, oil and the salt. Blend together using the kneading
Ingredients - for the dough hook on a hand-held blender. Preheat the oven to 200ºC.
150g Wholemeal flour 3. Line the square tray with greaseproof paper. Roll out the
120g Rye flour (type 1150) dough and place inside the tray. Raise the rim by about 1 cm.
(you can use normal flour type 405 4. Stir the soured cream, eggs and flour together. Season with
instead) herb salt, pepper, nutmeg and herbs. Mix in the grated cheese.
4tsp Baking powder (12g) 5. Blend the mixture into the leek and spread it evenly over the
1 Egg pastry case.
125g Low fat yoghurt 6. After preheating, place the square tray on lower level runner
11/2 tbsp Vegetable oil and cook. 22-25 minutes on CONVECTION 200ºC.
1/2 tsp Salt 7. Stop the oven after 18 minutes and rotate the square tray by
Ingredients - for the topping 180 degrees, then press “Start”.
450g Leek, cut into rings
3 tbsp Water
Salt
1 pinch Curry powder
150g Soured cream
3 Eggs
2 tbsp Wholemeal flour
Herb salt
Pepper
pinch Nutmeg
1 tsp Parsley, chopped finely
1 tsp Chives, chopped into small rings
1 tsp Dill, chopped finely
100g Grated Emmenthal cheese

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R-959(SL)M-AA_02_[ckbk_39-98].in48 48 2/21/13 4:55:05 PM

 RECIPES WHEN USING SQUARE TRAYS
PIZZA
Total Cooking Time: 39-42 minutes 1. Dissolve the yeast in lukewarm water.
Utensils: Square tray 2. Place the flour in a bowl and make a well in the centre. Add
greaseproof paper the yeast mixture to the flour and stir in gradually. Add salt
Ingredients - for the dough and oil. Knead well.
230g Flour 3. Cover the dough with heat-resistant film or a damptea-cloth
20g Yeast and allow it to rise. Cook for 20 minutes on CONVECTION
1 tsp Sugar 40ºC.
Salt 4. Preheat the oven to 220ºC. Line the square tray with
4 tsps Oil greaseproof paper. Roll out the dough and place inside the
135ml Lukewarm water tray.
Ingredients - for the topping 5. Cover the dough with the tomatoes. Season to taste and
250g Tinned tomatoes, mashed cover with the desired topping. Finally spread over the grated
Basil, Oregano, Thyme, Salt, Pepper cheese.
250g Topping as desired e.g. Pepper, 6. After preheating, place the square tray on lower level runner
Salami, Mushrooms etc. and cook. 19-22 minutes on CONVECTION 220ºC.
100g Grated cheese 7. Stop the oven after 14 minutes and rotate thesquare tray by
180 degrees, then press “Start”.

TURKEY BREAST IN ONION-CREAM SAUCE

Total Cooking time: 26-28 minutes 1. Preheat the oven to 200ºC.
Utensils: Square tray 2. Cut the turkey breast into similar sized pieces (9) and place
Ingredients on the square tray.
1000g Turkey breast (9 pieces) 3. Mix together the dried onion soup with the cream (don’t
1 bag Onion soup mixture (dried, 1 bag add water). Add the sliced mushrooms. Pour over the meat
for 750 ml) and finally cover with the cheese slices.
500ml Cream 4. Place the square tray on lower level runner in the oven and
200g Mushrooms, sliced cook for 26-28 minutes on CONVECTION 200ºC.
9 slices Processed cheese 5. After half of cooking time rotate the square tray by 180
degrees and press “Start” for the remaining cooking time.

LINZER BISCUITS
Total Cooking time: 11-13 minutes 1. Prepare the biscuits referring to page 94.
Utensils: 2 Square trays 2. Preheat the oven to 200°C.
greaseproof paper 3. Line the square trays with greaseproof paper. Place 25
biscuits on each square tray. Place the square trays on the
lower and upper level runners and bake for 11-13 minutes
on CONVECTION 200°C.
4. After half of cooking time rotate the square trays by 180
degrees, then press “Start”.

Prepare the remaining dough in the same way.

49

R-959(SL)M-AA_02_[ckbk_39-98].in49 49 2/27/13 9:06:00 AM

 RECIPES WHEN USING SQUARE TRAYS
LASAGNE AL FORNO
Total Cooking time: 44-49 minutes 1. Cut the tomatoes into slices, mix with the ham and onion
Utensils: Bowl with lid (3l capacity) cubes, garlic, minced meat and mashed tomato. Season and
Rectangular gratin dish (35x29 cm) cook with the lid on for 12-14 minutes on 100%. Stir after
Square tray half of cooking time.
Ingredients 2. Mix the cream with the milk, Parmesan cheese, herbs, oil and
600g Tinned tomatoes spices.
100g Onion, finely chopped 3. Preheat the oven to 220°C.
100g Ham, finely cubed 4. Grease the gratin dish and cover the bottom of the dish with
1 Clove of garlic, crushed about 1/3 of the pasta. Put half of the minced meat mixture
500g Minced meat (beef) on the pasta and pour on some sauce. Put an additional 1/3
4 tbsp Mashed tomato of the pasta on top followed by another layer of the minced
Salt, Pepper meat mixture and some sauce, finishing with the remaining
Oregano, Thyme, Basil pasta on top. Finally, cover the pasta with lots of sauce and
450g Cream (crème fraîche) sprinkle with Parmesan cheese. Place butterflakes on top
300ml Milk and cook on the square tray on lower level runner for 30-35
100g Grated Parmesan cheese minutes on CONVECTION 220°C.
3 tsp Mixed chopped herbs 5. After halfway through cooking time rotate the container
2 tsp Olive oil on the square tray by 180 degrees and press “Start” for the
Salt, Pepper, Nutmeg remaining cooking time.
1 tsp Vegetable oil to grease gratin dish After cooking, let the lasagne stand for approx. 5-10 minutes.
250-300g Lasagne verde
2 tbsp Grated Parmesan cheese
1 tbsp Butter or Margarine

GYPSY’S ARM ROLL

Total Cooking time: 22-24 minutes 1. Cream the eggs and sugar using the hand-held blender, until
Utensils: Square tray it is frothy with air bubbles. Mix the flour and baking powder
greaseproof paper and sift over the egg and sugar mixture, then fold in carefully.
Bowl with lid (2l capacity) Preheat the oven to 180°C.
Ingredients - for the dough 2. Line the square tray with greaseproof paper, fill with the cake
4 Eggs mixture and bake on lower level runner for 18-20 minutes
125g Sugar on CONVECTION 180°C. After half of cooking time rotate
125g Flour the square tray by 180 degrees and press “Start” for the
1 tsp Baking powder (3g) remaining cooking time.
Ingredients - for the topping 3. Turn out the cake onto a damp tea-cloth onto which you
250ml Milk have sprinkled sugar. Carefully remove the greaseproof paper
1 Stick of cinnamon and immediately roll the cake up using the tea-cloth to assist
The peel of a lemon you.
75g Sugar 4. Place 200 ml of the milk with the cinnamon stick, lemon peel
2 tbsps Starch-flour (20g) and sugar into the bowl, cover and heat for about 2 minutes
2 Egg yolks on 100%.
2 tbsps Icing sugar (20g) 5. Mix the rest of the milk with the starch-flour and the egg
yolk. Take the lemon and cinnamon out of the 200 ml of milk,
and stir in the starch-flour mixture. Cover and cook. Stir half-
way through and at the end of cooking. Cook for 2 minutes
on 100%.
6. Unroll the cake, brush on the cream mixture and then
carefully roll it up again. Dust with icing sugar.

50

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 RECIPES WHEN USING SQUARE TRAYS
ROQUEFORT TOAST
Total Cooking time: 18-20 minutes 1. Preheat the oven to 220°C.
Utensils: Square tray 2. Toast the bread and spread with butter.
Ingredients 3. Place one slice of ham on each slice of bread.
9 Slices of bread for toasting 4. Slice the pears and place them partly overlapping on the ham.
butter Put 1 tsp cranberry jam on each toast.
9 Slices of cooked ham 5. Cut the Roquefort in pieces and spread on the toasts.
9 Half pears (tinned) 6. Place on the square tray and cook on upper level runner
9 tsp Cranberry jam for 18-20 minutes on CONVECTION 220°C. After half of
200g Roquefort cheese cooking time rotate the square tray by 180 degrees.

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 RECIPES
GREEK LENTIL SOUP
Serves 4 1 Combine the olive oil, onion and garlic together in a large
45ml (3 tbsp) olive oil bowl and heat on 100% for 2 minutes.
75g onion, chopped 2 Add the carrot and celery, mix well. Cook on 100% for 3
1 clove garlic, crushed (see tip, page 67) minutes.
1 medium carrot, chopped 3 Add the lentils, thyme, marjoram, tomatoes and stock, season
1 stick celery, chopped and mix well.
100g dried red lentils 4 Cook on 100% for 5 minutes and then on 50% for 35
2.5ml (1/2 tsp) dried thyme (see tip, page 63) minutes or until the lentils are tender. Stir every 5 minutes.
2.5ml (1/2 tsp) dried marjoram (see tip, page 63)
175g canned, chopped tomatoes
900ml (11/2 pints) hot vegetable stock
salt and pepper to taste

CREAMY MUSHROOM SOUP

Serves 4 1 Cook the onion, mushrooms and butter together in a bowl
125g onion, chopped on 100% for 3 minutes.
225g mushroom, sliced 2 Stir in the flour to form a paste, gradually add the milk and
25g butter stock.
25g plain flour 3 Stir in the marjoram, basil, salt and pepper to taste.
300ml (1/2 pint) milk Cook on 100% for 8 minutes, stir after 4 minutes.
450ml (3/4 pint) hot vegetable stock 4 Blend and add the cream, cook on 100% for 6 minutes.
2.5ml (1/2 tsp) dried marjoram (see tip, page 63)
2.5ml (1/2 tsp) dried basil (see tip, page 63)
salt and pepper to taste
150ml (1/4 pint) double cream

BROCCOLI & CHEESE SOUP

Serves 4 1 Place oil, onion and broccoli in a large bowl, mix well.
15ml (1 tbsp) sunflower oil Cover and cook on 100% for 5 minutes.
225g onion, finely chopped 2 Stir in the flour to form a paste, add the stock, milk and
400g broccoli, broken into small florets cheese, mix well. Cover and cook on 100% for 10 minutes.
25g plain flour 3 Blend in a food processor. Return to bowl and season.
1 litre (13/4 pints) hot vegetable stock Heat on 70% for 18 minutes, stir 3 - 4 times.
300ml (1/2 pint) milk
200g double gloucester cheese, grated
salt and pepper to taste

VEGGIE NACHOS
Serves 4 1 Spread tortilla chips in a 25cm (10”) flan dish.
100g tortilla chips 2 Mix the vegetables with the cumin in a large bowl.
50g each green and red pepper, diced 3 Spread the vegetables over the tortilla chips.
25g onion, diced 4 Sprinkle the cheeses over the top of the vegetables.
50g courgette, diced 5 Place on the high rack and cook on DUAL GRILL, 10% for 5
50g fresh tomato, diced minutes.
25g black olives, sliced
2.5ml (1/2 tsp) ground cumin
50g red leicester cheese, grated
50g mature cheddar cheese, grated

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 RECIPES
AVOCADO AU GRATIN
Serves 2 or 4 1 Place the margarine in a bowl and heat on 100% for 30
50g margarine seconds. Stir in the breadcrumbs and ham, add enough cream
50g fresh brown breadcrumbs to bind the mixture. Season with salt and pepper to taste and
50g cooked ham, finely chopped stir in the parsley, cook on 100% for 2 minutes.
90ml (6 tbsp) double cream 2 Cut the avocados in half, remove the stone and brush
salt and pepper to taste the flesh with lemon juice. Fill each avocado half with the
5ml (1 tsp) fresh parsley, chopped breadcrumb mixture.
2 large ripe avocados 3 Place the avocadosin a large flan dish and sprinkle with the
15ml (1 tbsp) lemon juice (see tip, page 88) grated cheese.
50g cheese, grated 4 Place the dish on the high rack, use sequence programming
fresh parsley spring to garnish to cook on 100% for 21/2 minutes, then on GRILL for 5
minutes until brown and crispy.

SPICY PRAWNS
Serves 2 or 4 1 Place all ingredients, expect the prawns, into a medium bowl.
6oml (4 tbsp) white wine Mix well, then stir in the prawns.
15ml (1 tbsp) hot chilli sauce 2 Cover the bowl and place in the refrigerator overnight to
30ml (2 tbsp) garlic puree marinate.
30ml (2 tbsp) dried parsley (see tip, page 63) 3 Preheat the oven to CONVECTION 250°C.
650g prawns, cooked and peeled 4 Remove cover and place the prawns into a 25cm (10") flan
dish.
5 Place dish on the low rack and cook on DUAL CONVECTION,
250°C, 10% for 20 minutes.

STUFFED MUSHROOMS
Serves 4 - 8 1 Remove the mushroom stalks. Place the mushroom caps in a
4 medium open cap mushrooms 25cm (10") flan dish open side up.
or 6 smaller mushrooms 2 Mix the leeks, garlic, rice and bacon in a bowl.
50g leek, chopped 3 Fill mushrooms with equal amounts of the mixture then
1 cloves garlic, crushed (see tip, page 67) sprinkle with cheese.
75g cooked rice 4 Place the dish on the high rack and cook on DUAL GRILL,
25g bacon, chopped 50% for 8 minutes.
50g cheddar cheese, grated

CRISPY CHICKEN FINGERS

Serves 4 - 6 1 Place onions in a flan dish.
150g dried crispy onions 2 In a small bowl, mix mustards and egg together.
15ml (1 tbsp) honey dijon mustard 3 Cut the chicken fillets into a long thin strips like fingers.
15ml (1 tbsp) coarse ground mustard 4 Dip the chicken into the mustard mixture, then into the
1 egg (small) onions, turning to coat them evenly.
225g skinless chicken fillets 5 Grease a 25cm (10") flan dish and cover with the chicken
fingers.
6 Place on the high rack and cook on DUAL GRILL, 70% for 5
minutes.

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 RECIPES
TUNA STUFFED AUBERGINES
Serves 4 1 Cut the aubergines in half lengthways and score the flesh with
2 medium aubergines a knife. Sprinkle with salt and leave for 30 minutes. Rinse well.
salt 2 Place the aubergine halves, cut side down, in a 25cm (10”)
25g margarine flan dish. Cover and cook on 70% for 7 - 8 minutes until soft.
125g onion, chopped 3 Place the margarine and onion in a bowl and cook on 100%
15ml (1 tbsp) tomato purée for 2 minutes until soft.
2.5ml (1/2 tsp) dried oregano (see tip, page 63) 4 Add the tomato purée, oregano, tuna and breadcrumbs.
200g canned tuna, drained 5 Scoop out the flesh from the aubergines and finely chop. Add
50g fresh breadcrumbs to tuna mixture and mix well.
50g cheddar cheese, grated 6 Place equal amounts of the mixture into each aubergine half
then sprinkle with cheese.
7 Place on the low rack and cook on DUAL GRILL, 50% for 8
minutes.

SALAD PROVENCALE
Serves 2 - 4 1 Place the courgettes, red and yellow pepper, aubergine and
225g courgette, sliced olive oil in a large bowl, cook on 70% for 6 minutes or until
1/2 red pepper, seeded and sliced the vegetables have softened. Stir after half the cooking time.
1/2 yellow pepper, seeded and sliced 2 Stir in the remaining ingredients and cook on 70% for a
225g aubergine, cubed further 5 minutes. Toss gently and transfer to a serving dish,
60ml (4 tbsp) olive oil chill before serving.
12 cherry tomatoes
2 cloves garlic, crushed (see tip, page 67)
15ml (1 tbsp) fresh parsley, chopped
50g whole black olives
15ml (1 tbsp) lemon juice (see tip, page 88)
salt and pepper to taste
Serve with French Bread

STUFFED PEPPERS
Serves 3 - 6 1 Cut peppers lengthways into halves. Remove seeds and
3 medium green, red or yellow peppers membranes. Place in a greased 25cm (10”) flan dish.
225g minced pork 2 In a medium bowl, combine all remaining ingredients except
125g cooked rice for the cheese. Fill the pepper halves with equal amounts of
50g red pepper, finely chopped the mixture.
50g spring onion 3 Sprinkle the cheese over the filling.
2 cloves garlic, crushed (see tip, page 67) 4 Place on the low rack and cook on DUAL GRILL, 50% for 10
5ml (1 tsp) ground cumin minutes.
salt and pepper
2 eggs (medium)
100g cheddar cheese, grated

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 RECIPES
FISH & BULGAR WHEAT SALAD
Serves 4 1 Place bulgar wheat in a large bowl, add boiling water, mix well
225g bulgar wheat or cous cous and heat on 50% for 7 minutes.
600ml (1 pint) boiling water Leave to stand, do not drain.
30ml (2 tbsp) olive oil 2 Place 30ml (2 tbsp) of the olive oil and onion in a bowl, heat
225g onion, chopped on 100% for 1 minute. Add celery and courgettes, mix well
50g celery, chopped and cook on 100% for 3 minutes.
225g courgette, chopped 3 Add the stock, cabbage, beans, tomatoes and fish, mix well.
300ml (1/2 pint) hot fish stock Season with coriander, salt and pepper. Cook on 50% for 14
100g cabbage, shredded minutes until fish is cooked. Stir halfway through cooking.
100g dwarf green beans Drain at end of cooking.
16 cherry tomatoes 4 Drain and rinse bulgar wheat in boiling water, stir in the olive
450g hoki or cod fillets, in small chunks oil, mint, lemon juice and lemon rind. Stir in the fish mixture.
5ml (1 tsp) ground coriander Allow to chill before serving.
salt and pepper to taste
30ml (2 tbsp) olive oil Most of the remaining juice will be absorbed whilst chilling.
30ml (2 tbsp) fresh mint, chopped
juice & grated rind of 1 lemon (see tip, page 88)

CHEESY FISH CHUNKS

Make 6 chunks 1 Cut each loin into 3 pieces to make 6 chunks.
2 cod loins (approx. 275g each) 2 Combine breadcrumbs, cheese and seasoning and place in a
100g golden breadcrumbs flan dish.
50g parmesan cheese, grated 3 Pour the egg into a bowl.
salt and pepper to taste 4 Dip the fish chunks first into the egg, then into the
1 egg (medium), beaten breadcrumb mixture, turning to coat evenly.
5 Place the fish chunks in a greased, 25cm (10”) flan dish.
6 Place the dish on the high rack and cook on DUAL GRILL,
30% for 15 minutes.

KEDGEREE
Serves 4 1 Arrange haddock in a single layer in a large flan dish, cover.
350g smoked Haddock Cook on 100% for 5 minutes. Remove any skin and bones
100g butter from fish, flake flesh.
225g onion, finely chopped 2 Place butter in a large bowl, heat on 100% for 30 seconds
225g white long grain rice until melted. Stir in onion, cook on 100% for a further 30
600ml (1 pint) boiling water seconds. Stir in rice and boiling water, cook on 70% for 14
150ml (1/4 pint) single cream - 15 minutes until rice is tender.
4 hard boiled eggs (medium), chopped Stir 2 - 3 times during cooking. Drain if necessary.
salt and pepper to taste 3 Add fish, cream, eggs, seasoning, mix well. Cook on 100% for
5 minutes, stir after 2 minutes.
Garnish with parsley to serve.

Microwave Tip:Toasting Almonds

Place 25g almonds in a shallow flan dish with a knob of butter, heat on 100% for 3 minutes, stir every minute until
golden.

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 RECIPES
GRILLED TUNA STEAK WITH ORANGE
Serves 4 1 Mix peppercorns, tarragon and salt. Rub evenly onto the steaks
5ml (1 tsp) green peppercorns, crushed and arrange in a flan dish, add orange juice and rind. Sprinkle
15ml (1 tbsp) fresh tarragon generously with oil. Marinade in fridge for 30 minutes - 1 hour.
2.5ml (1/2 tsp) salt 2 Place on low rack, use sequence cooking to cook on 50% for
4 fresh tuna steaks (approx. 250g each) 10 minutes, then on DUAL GRILL, 50% for 8 minutes.
juice & grated rind of 2 medium oranges 3 Remove fish steaks from flan dish. Stir cornflour mixture
(see tip, page 88) into remaining juice. Heat on 100% for 2 - 3 minutes until
olive oil to sprinkle thickened, stir after 1 minute.
15ml (1 tbsp) cornflour mixed with 4 Return the fish steaks to the sauce and heat on 70% for 1
15ml (1 tbsp) water minute.
Serve with new potatoes and fresh vegetables.

FISH KEBABS
Serves 4 1 Thread pieces of courgette, mushroom, fish, orange and
8 wooden skewers tomato onto each skewer in a regular sequence.
4 courgette, cut into 1" chunks Leave no wood exposed.
24 button mushrooms, stalks removed3 2 Heat the dill and margarine in a small bowl on 100% for 1
00g firm fleshed fish skinned and cut into 1" minute. Place 4 kebabs in a large flan dish and brush with the
cubes dill butter.
8 slices of orange, halved 3 Place on high rack and cook on DUAL GRILL, 50% for 12
12 cherry tomatoes, halved minutes. Turn over and rearrange the kebabs every 4 minutes.
10ml (2 tsp) fresh dill, chopped 4 Repeat for remaining kebabs.
100g margarine

PAELLA
Serves 4 1 Place the rice in a 2.5 litre (approx. 4 pint) casserole dish and
200g white long grain rice add the stock, turmeric and seasoning.
600ml (1 pint) hot chicken stock Cook on 70% for 14 - 15 minutes, until the rice is tender, stir
2.5ml (1/2 tsp) turmeric 2 - 3 times during cooking. Drain any excess liquid.
salt and pepper to taste 2 Stir in the pepper, prawns, peas, cockles, mussels, baby corn
1 red pepper, seeded and sliced and chicken.
100g prawns, peeled and cooked 3 Place on low rack and cook on DUAL CONVECTION, 180ºC,
100g peas 70% for 15 minutes. Stir twice during cooking.
100g cockles, cooked
100g mussels, cooked
100g whole baby corn, halved
225g chicken, cooked and chopped

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 RECIPES
PINEAPPLE SWORDFISH
Serves 4 1 Place the fish in a 25cm (10”) flan dish.
4 swordfish steaks (approx. 150g each) 2 In a small bowl, mix together the orange, lime and lemon
30ml (2 tbsp) orange juice (see tip, page 88) juice, rinds and garlic. Spread over the fish, cover and leave
15ml (1 tbsp) lime juice (see tip, page 88) in the refridgerator to marinate for at least 4 hours or
15ml (1 tbsp) lemon juice (see tip, page 88) overnight.
grated rind of 1/2 orange 3 Remove the cover from the dish and pour the pineapple
grated rind of 1/2 lime juice over the fish.
grated rind of 1/2 lemon 4 Place on the low rack and cook on DUAL CONVECTION,
3 cloves garlic, crushed (see tip, page 67) 220ºC, 50% for 13 minutes.
125g pineapple juice, unsweetened 5 Leave the fish to stand for a few minutes.
15ml (1 tbsp) olive oil In a medium bowl, place the oil, pepper, onion, chilli and
100g red pepper, chopped coriander, mix well.
100g red onion, chopped 6 Cook on 100% for 2 - 3 minutes until just soft. Add the
1 jalapéno chilli, seeded and finely chopped pineapple chunks, mix well and serve with the fish.
handful fresh coriander, chopped
100g canned pineapple chunks, drained

CHILLI & HERB RED SNAPPER

Serves 4 1 Wash the fish, pat dry and rub inside and out with salt.
4 whole red snapper (approx. 200g each) Score three slashes into each side of the fish.
sea salt 2 Crush the zest, thyme, bay leaves and fennel seeds together
zest of 2 limes using a pestel and mortar then mix in the lime juice and oil
10ml (2 tsp) fresh thyme leaves to form a paste.
2 bay leaves, broken 3 Spread the paste all over the fish and inside the slashes.
10ml (2 tsp) fennel seeds Arrange the fish in a 25cm (10”) flan dish.
juice of 2 limes (see tip, page 88) 4 Place on the low rack and cook on DUAL GRILL, 50%
15ml (1 tbsp) olive oil for 12 minutes.

Before using, ensure the fish has been cleaned, Mix the papaya, chilli and vinaigrette together to make the
descaled and the head removed salsa and serve with the fish.

Salsa:
1 papaya, cut into chunks
1/2 red chilli pepper, finely chopped

dash of vinaigrette dressing

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 RECIPES
BEEF CASSEROLE
Serves 4 1 Mix together the flour, salt, pepper and herbs, toss the beef
60ml (4 tbsp) plain flour and bacon in the seasoned flour until well coated.
salt and pepper 2 Put the margarine in a 2.5 litre (approx. 4 pint) casserole dish
5ml (1 tsp) mixed herbs and melt on 100% for 30 seconds. Stir in the beef, bacon,
500g braising steak, sliced thinly carrots, courgettes, onions and potatoes.
75g streaky bacon rashers, chopped 3 Pour in the beef stock, wine and blended cornflour, mix well.
25g margarine Cover dish with a lid and place on low rack.
225g carrot, sliced Cook on DUAL CONVECTION, 180ºC, 30% for 45 minutes.
225g courgette, sliced Stir 3 times during cooking.
100g baby onion (whole) 4 Leave to stand for 5 minutes before serving, so that the meat
225g potato, par-boiled and chopped relaxes to improve the texture.
300ml (1/2 pint) hot beef stock
300ml (1/2 pint) red wine
30ml (2 tbsp) cornflour blended with water

MEAT FEAST PIZZA

Serves 2 - 4 1 Place the pizza base in a 25cm (10”) flan dish.
1 x 150g ready made pizza base (approx 9”) 2 Spread the pizza topping over the base.
tomato pizza topping, to cover base 3 Preheat the oven to CONVECTION 250ºC.
25g cubed pancetta 4 Arrange the meats, onion and pepper over the topping.
25g cooked ham, sliced Sprinkle with the cheese.
25g cooked beef, sliced 5 Place on the low rack and cook on DUAL CONVECTION,
50g cooked sausage, sliced 250ºC, 30% for 10 minutes.
15 slices pepperoni
50g onion, sliced
25g green pepper, chopped
100g mozzarella cheese, grated

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 RECIPES
STEAK KEBABS
Serves 4 1 In a medium bowl, mix the soy sauce, wine and garlic.
75g soy sauce Add the steak cubes and stir to coat. Cover the bowl and
150g red wine refrigerate for at least 4 hours or overnight.
1 clove garlic, crushed (see tip, page 67) 2 Remove the steak cubes from the marinade.
675g lean steak, cut into 1” cubes Thread the steak cubes and vegetables alternately onto
2 large green peppers, seeded and cut into 8 wooden skewers.
chunks 3 Place equal skewers into two 25cm (10”) flan dishes.
4 medium tomatoes, cut into quarters 4 Place the dish on high rack and cook on DUAL GRILL, 50%
16 fresh pineapple chunks for 12 minutes, turning over halfway through cooking. Repeat
for the second dish.

LASAGNE
Serves 4 - 6 1 Place the onion, garlic, mince, mushrooms, purée, tomatoes,
125g onion, chopped stock, cornflour and seasoning in a large bowl. Mix well.
2 cloves garlic, crushed (see tip, page 67) 2 Cook on 70% for 20 minutes until thickened, stir twice
450g lean minced beef during cooking.
100g mushroom, chopped 3 Cover the base of a deep, square 20cm (8”) dish with half
15ml (1 tbsp) tomato purée of the meat mixture, followed by a layer of lasagne sheets.
400g canned chopped tomatoes Cover with half of the cheese sauce.
150ml (1/4 pint) hot beef stock Repeat, using the remaining ingredients, finishing with the
15ml (1 tbsp) cornflour blended with 15ml cheese sauce. Sprinkle generously with the sliced mushrooms
(1 tbsp) water and oregano.
salt and pepper to taste 4 Place on the low rack and cook on DUAL CONVECTION,
12 sheets of spinach lasagne 220ºC, 70% for 20 minutes.
600ml (1 pint) cheese sauce (see page 96)
50g mushroom, sliced
15ml (1 tbsp) fresh oregano, chopped

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 RECIPES
BACON & STILTON PIE
Serves 6 1 Sift the flour and salt into a large mixing bowl and stir in the
225g self raising flour suet.
pinch of salt 2 Gradually mix in 150ml water until you have a soft dough,
100g shredded suet knead lightly on a floured work surface, divide in half and roll
150ml (1/4 pint) water out a base and lid large enough to fit a 20cm (8”) flan dish.
15ml (1 tbsp) olive oil Line the greased flan dish with the base.
75g onion, chopped 3 Cook onion and bacon in oil for 2 minutes on 100%.
150g back bacon, diced 4 Add leeks and cook for 5 minutes on 100%.
225g leek, thinly sliced 5 Stir in the stilton, cream, seasoning and egg yolk.
150g stilton, crumbled 6 Put the filling on the pastry.
90ml (6 tbsp) single cream 7 Seal the pie with the lid and brush with egg white.
seasoning 8 Place on the low rack and bake on DUAL CONVECTION,
1 egg yolk, beaten 250ºC, 30% for 25 minutes.
egg white to glaze

GARLIC ROASTED LAMB

Serves 4 - 6 1 In a small bowl, crush the herbs, bay leaves, garlic, paprika and
5ml (1 tsp) each of fresh oregano, tarragon flour together, mix in the sherry and oil.
and thyme, chopped 2 Place the lamb in a 25cm (10”) flan dish and score all over,
2 bay leaves brush with half of the sauce and sprinkle with sea salt.
2 cloves garlic, roughly chopped (see tip, page 67) 3 Place on the low rack and cook on DUAL CONVECTION,
7.5ml (11/2 tsp) paprika 160ºC, 30% for 72 minutes, turn over halfway through
5ml (1 tsp) plain flour cooking and brush with the remaining sauce.
45ml (3 tbsp) spanish medium dry sherry
30ml (2 tbsp) olive oil
1.8kg leg of lamb
sea salt

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 RECIPES
CHINESE BEEF
Serves 4 - 6 1 Combine the oil and garlic in a 3.5 litre (approx. 6 pints)
45ml (3 tbsp) sesame oil casserole dish. Add the beef, mix well to coat evenly, stir in
15ml (1 tbsp) garlic puree the oyster sauce and stock.
900g beef joint, thinly sliced 2 Place on the turntable and cook on 70% for 10 minutes,
150ml (1/4 pint) oyster sauce stirring twice during cooking.
150ml (1/4 pint) hot beef stock 3 Add the onion, carrot, mangetout, pepper and sweetcorn,
175g red onion, sliced mix well.
200g carrot, thinly sliced 4 Place on the low rack and cook on DUAL CONVECTION,
200g mangetout, whole 200ºC, 50% for 20 minutes, stir twice during cooking.
1 red pepper, cut into chunks
200g baby sweetcorn, cut in half

ORIENTAL PORK LOIN

Serves 4 - 6 1 Trim the fat from the pork. Place in a 25cm (10”) flan dish.
1.2 kg pork loin joint 2 Mix the remaining ingredients together and pour over the
60ml (4 tbsp) tomato ketchup pork. Turn the pork over to coat with the marinade.
15ml (1 tbsp) sugar 3 Cover the dish and refrigerate overnight to marinate.
15ml (1 tbsp) white wine or water Remove the cover before cooking.
60ml (4 tbsp) hoisin sauce 4 Place on the low rack and cook on DUAL CONVECTION,
1 clove garlic, crushed (see tip, page 67) 160ºC, 50% for 44 minutes, turning over halfway through
cooking.

GLAZED PORK CHOPS

Serves 4 1 Place the chops in a 25cm (10”) flan dish.
4 boneless pork chops (approx. 225g each) 2 In a small bowl, mix together the lime peel, lime juice, honey
2.5ml (1/2 tsp) lime peel, grated and ginger.
45ml (3 tbsp) lime juice (see tip, page 88) 3 Pour the lime mixture liberally over the chops.
30ml (2 tbsp) honey (see tip, page 94) Cover and refrigerate for at least one hour. Remove the
10ml (2 tsp) fresh ginger, grated cover before cooking.
4 Place on the high rack and cook on DUAL GRILL, 70% for 18
minutes, turning over twice during cooking.

SAUSAGE SURPRISE
Serves 2 - 4 1 Place the onion in a 2.5 litre (approx. 4 pint) casserole dish
150g onion, sliced and cook on 100% for 2 minutes.
100g mushroom, sliced 2 Mix in all the other ingredients except the sausages.
400g canned chopped tomatoes 3 Add the sausages and turn to coat with the mixture until
1 packet (56g) dried chicken noodle soup covered.
15ml (1 tbsp) tomato puree 4 Place on the low rack and cook on DUAL CONVECTION,
30ml (2 tbsp) white wine 200ºC, 50% for 25 minutes.
60ml (4 tbsp) water Rearrange the sausages and coat with the sauce 3 times
salt and pepper to taste during cooking.
8 thin sausages (approx. 240g) Serve with baked or mashed potato.

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 RECIPES
LAMB BALTI
Serves 4 - 6 1 Place the onions and paste into a 3.5 litre (approx. 6 pint)
225g onion, sliced casserole dish, mix well.
100g balti curry paste 2 Place on the turntable and cook on 100% for 3 minutes.
30ml (2 tbsp) plain flour 3 Mix in the flour, then gradually add the stock, then the lamb.
300ml (1/2 pint) hot lamb stock 4 Place on the low rack and cook on DUAL CONVECTION,
900g lamb, cubed 200ºC, 50% for 20 minutes, stir twice during cooking.
300g courgette, cut into cubes 5 Add the courgette and chickpeas, mix well.
300g canned chickpeas, drained 6 Place on low rack and cook on DUAL CONVECTION,
200ºC, 50% for 10 minutes, stir once during cooking.

BOLOGNESE SAUCE
Serves 4 1 Place oil, onion, celery, garlic and bacon into a large bowl, mix
45ml (3 tbsp) vegetable oil well. Cover and cook on 100% for 6 minutes.
150g onion, finely chopped 2 Add the bay leaf, tomatoes, purée and minced beef to the
100g celery, finely chopped vegetable mixture. Cook on 100% for 8 minutes, stir 2 - 3
2 cloves garlic, crushed (see tip, page 67) times during cooking.
75g bacon, finely chopped 3 Add herbs, wine, stock and blended cornflour.
1 bay leaf Season, mix well. Cover and cook on 100% for 5 minutes,
400g canned, chopped tomatoes then for 20 - 22 minutes on 50% until sauce is thick. Stir 2
30ml (2 tbsp) tomato purée - 3 times during cooking.
450g lean minced beef Serve hot with spaghetti.
15ml (1 tbsp) dried mixed herbs (see tip, page 63)
300ml (1/2 pint) red wine Chilli con carne: Make as above, omit wine and herbs.
300ml (1/2 pint) hot beef stock At Stage 3 add 450g canned red kidney
30ml (2 tbsp) cornflour blended with 30ml water beans and 5 - 15ml (1 - 3 tsp) chilli
salt and pepper to taste powder, to taste.

SHEPHERDS PIE
Serves 4 - 6 1 Place the lamb, onion, carrot, tomato puree and stock in a
450g lean minced lamb large bowl, stir well.
125g onion, chopped 2 Cook on 50% for 20 minutes, stir twice during cooking.
150g carrot, sliced 3 Stir in the blended cornflour and seasoning. Cook on 100%
30ml (2 tbsp) tomato puree for 5 minutes.
450ml (3/4 pint) hot lamb stock 4 Pour into a deep, 24cm (91/2”) flan dish. Spread the potato
30ml (2 tbsp) cornflour, blended with water over the lamb mixture; score across the potato with a fork,
salt and pepper giving a spiky effect.
900g potato, cooked and mashed 5 Place on the low rack and cook on DUAL CONVECTION,
250ºC, 50% for 20 minutes.

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 RECIPES
CHICKEN SATAY
Serves 4 1 Place all the marinade ingredients in a large bowl, mix well.
MARINADE: Stir in the chicken, refrigerate for 2 hours to marinate.
15ml (1 tbsp) groundnut oil 2 Thread the chicken onto skewers leaving no wood exposed.
15ml (1 tbsp) lemon juice (see tip, page 88) Place in a large flan dish on the high rack.
60ml (4 tbsp) satay sauce Cook on DUAL GRILL, 70% for 12 - 15 minutes.
1 clove garlic, crushed (see tip, page 67) Turn over and rearrange skewers 2 - 3 times.
tabasco sauce to taste
450g chicken fillets, cubed
4 wooden skewers

Microwave Tip: Drying herbs

Place a handful of fresh herbs between two sheets of kitchen paper on the turntable. Heat on 70% for 3 minutes
until dry. Ensure the herbs do not become too dry. Woody herbs will take a little longer.

CHICKEN & STILTON ROLLS

Serves 4 1 Open out chicken breasts, flatten with a rolling pin.
4 chicken breast fillets, skinned 2 Place Stilton, leeks, tomatoes, bacon and seasoning in a bowl,
(approx. 200g each) mix well. Place a quarter of the mixture at one end of each
150g blue stilton, finely chopped breast. Roll up tight and secure with cocktail sticks. Ensure
50g leek, finely chopped no filling is visible.
50g sun-dried tomatoes, finely chopped 3 Place the breasts seam-side upwards in a flan dish.
100g bacon, finely chopped 4 Place the flan dish on the low rack.
salt and pepper to taste 5 Use sequence programming to cook on 100% for 5 minutes
cocktail sticks to secure then DUAL GRILL, 100% for 12 minutes.
75g (3oz) cheddar cheese, grated 6 Turn over and add cheese halfway through DUAL GRILL
cooking time.

CREAMY TURKEY CASSEROLE

Serves 4 1 Place the turkey, mushrooms, leeks, salt and pepper into a 2.5
600g turkey, cubed litre (approx. 4 pint) dish and cook on 100% for 8 minutes
225g button mushroom, sliced stirring twice during cooking.
225g leek, sliced Drain off excess liquid.
salt and pepper 2 To make the sauce, place the margarine in a bowl and heat
SAUCE: on 100% for 30 seconds until melted.
25g margarine 3 Stir in the flour, cayenne pepper and mustard powder mixing
25g plain flour well.
5ml (1 tsp) cayenne pepper 4 Whisk in the milk and cook on 100% for 6 minutes, stir
30ml (2 tbsp) english mustard powder every 2 minutes until thick and smooth.
300ml (1/2 pint) milk Season with salt and pepper.
salt and pepper 5 Mix the mascarpone cheese into the sauce and stir into the
250g mascarpone cheese chicken mixture.
6 Place on the low rack and cook on DUAL CONVECTION,
180ºC, 50% for 20 minutes, stir halfway through cooking.

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 RECIPES
STICKY MUSTARD DRUMSTICKS
Serves 4 1 In a medium bowl, combine the mustards and honey.
90ml (6 tbsp) wholegrain mustard Add the drumsticks and stir to coat. Cover the dish and leave
45ml (3 tbsp) dijon mustard to marinate in the refrigerator for 2 - 4 hours or overnight.
45ml (3 tbsp) clear honey (see tip, page 94) 2 Turn the drumsticks in the marinade to coat them evenly
12 chicken drumsticks (approx. 125g each) before placing in a 25cm (10”) flan dish.
3 Place on the low rack and cook on DUAL GRILL, 100% for
28 minutes, turn over and rearrange after 15 minutes of
cooking.

FRUITY DUCK
Serves 4 1 Place all the ingredients, except the duck and cornflour, into
150ml (1/4 pint) hot chicken, stock a medium bowl and mix well. Add the duck breasts and stir
300ml (1/2 pint) pineapple juice to coat with the sauce. Cover with cling film and leave to
150ml (1/4 pint) orange juice marinate in the refridgerator overnight.
30ml (2 tbsp) soy sauce 2 Remove the duck breasts from the bowl and place in a 25cm
30ml (2 tbsp) honey (see tip, page 94) (10”) flan dish. Set the marinade aside to use later.
15ml (1 tbsp) garlic purée 3 Place the flan dish on the low rack and cook on DUAL
60ml (4 tbsp) dark rum CONVECTION, 220c, 70% for 16 minutes.
4 boneless duck breasts (approx. 200g each) 4 Leave the fillets to stand covered in foil whilst cooking the
30ml (2 tbsp) cornflour blended with marinade.
30ml (2 tbsp) water 5 Place the bowl of marinade on the turntable and cook on
100% for 5 minutes, add the cornflour, mixing well.
Cook on 100% for a further 6 minutes.
Serve with the duck fillets.

THAI CHICKEN
Serves 4 1 Blend the chillies, garlic, shallots, coriander and zest in a food
2 red chillies, deseeded and chopped processor, add the sugar and fish sauce to form a paste.
2 cloves garlic, chopped (see tip, page 67) 2 Score the chicken 4 times on each breast. Divide the paste
4 shallots, chopped into two bowls, set one aside.
handful fresh coriander 3 Spread equal amounts of paste from one bowl into the
zest half lime scores on the chicken.
5ml (1 tsp) demerara sugar 4 Place the chicken in a 2.5 litre (approx. 4 pint) casserole dish.
10ml (2 tsp) thai fish sauce Mix the remaining paste with the coconut cream and pour
4 skinless chicken fillets (approx. 175g each) over the chicken.
165ml can of coconut milk 5 Cover and leave to marinate in the refrigerator for 2 - 3
hours or overnight. Remove the cover and place on the low
rack.
6 Cook on DUAL CONVECTION, 200ºC, 70% for 25 minutes,
rearrange and coat the chicken twice during cooking.

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 RECIPES
CHICKEN SATAY
Serves 4 1 Place the mushrooms, onion and garlic in a 2.5 litre (approx.
225g mushroom, sliced 4 pint) casserole dish.
125g onion, chopped Cook on 100% for 4 minutes.
1 clove garlic, crushed (see tip, page 67) 2 Stir in remaining ingredients except the chicken, mix well.
60ml (4 tbsp) tomato purée 3 Add chicken portions and turn to coat with the sauce.
300ml (1/2 pint) red wine 4 Cook on DUAL CONVECTION, 200ºC, 70% for 30 minutes,
5ml (1 tsp) dried oregano (see tip, page 63) stir and coat the chicken twice during cooking.
5ml (1 tsp) dried parsley (see tip, page 63) Serve with rice or jacket potatoes.
salt and pepper to taste
4 chicken portions

CRISPY PARMESAN CHICKEN

Serves 4 1 Mix the breadcrumbs, paprika, seasonings and Parmesan
175g golden breadcrumbs cheese together in a large flan dish.
10ml (2 tsp) paprika 2 Beat the egg and milk together and pour into a second flan
salt and pepper dish.
30ml (2 tbsp) parmesan cheese, grated 3 Dip the fillets into the egg mixture, then into the crumbs,
1 egg (medium) turn over until well coated.
30ml (2 tbsp) milk 4 Put the fillets in a greased 25cm (10”) flan dish and place on
4 chicken fillets (approx. 225g each) the low rack.
5 Cook on DUAL GRILL, 70% for 14 minutes; turn over after
10 minutes.

HONEYED CHICKEN
Serves 4 1 Place the chicken breasts in a casserole dish.
4 chicken breast fillets (approx. 200g each) 2 Mix all remaining ingredients together and pour over the
45ml (3 tbsp) clear honey (see tip, page 94) chicken.
5ml (1 tsp) whole grain mustard 3 Place on the low rack and cook on DUAL CONVECTION,
2.5ml (1/2 tsp) dried tarragon (see tip, page 63) 200ºC, 70% for 20 minutes.
15ml (1 tbsp) tomato purée Rearrange the chicken and coat with the sauce 3 times
150ml (1/4 pint) chicken stock during cooking.
15ml (1 tbsp) cornflour
salt and pepper

CRUNCHY CHICKEN FILLETS

Serves 4 1 In a medium bowl, combine the mustards, chutney and honey.
30ml (2 tbsp) wholegrain mustard 2 Place the cornflakes in a bowl.
30ml (2 tbsp) dijon mustard Dip the fillets into the mustard mixture then the cornflakes
45ml (3 tbsp) mango chutney crumbs, turn over to coat evenly.
15ml (1 tbsp) clear honey (see tip, page 94) 3 Place the fillets in a greased 25cm (10”) flan dish.
150g cornflakes, crushed 4 Place on the low rack and cook on DUAL CONVECTION,
4 chicken fillets (approx. 200g each) 220ºC, 50% for 20 minutes.

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 RECIPES
CHICKEN KORMA
Serves 6 1 Place chicken in a bowl, stir in yoghurt, garlic, creamed
900g chicken, cut into large pieces coconut and turmeric. Cover and marinate overnight in the
175g natural yoghurt refrigerator.
2 cloves garlic, crushed (see tip, page 67) 2 Place margarine in a large bowl, heat on 100% for 30 seconds,
50g creamed coconut until melted. Add the onion and cook on 100% for 2 minutes.
10ml (2 tsp) turmeric Stir in the ginger, chilli powder and coriander, cook on 100%
25g margarine for 1 minute.
125g onion, sliced 3 Add the chicken and marinade, mix well. Stir in the cumin
5cm (2") piece fresh ginger, grated and cinnamon. Season. Cover and cook on 100% for 8
5ml (1 tsp) chilli powder minutes, stirring after 4 minutes.
5ml (1 tsp) coriander seeds 4 Rearrange the chicken pieces and cook on 50% for 10
5ml (1 tsp) cumin minutes. Stir halfway through cooking time.
5ml (1 tsp) cinnamon 5 Combine the cornflour with the cream and stir into the
salt and pepper to taste chicken. Cook on 100% for 6 minutes, stir after 3 minutes.
10ml (2 tsp) cornflour Sprinkle with cashew nuts.
150ml (1/4 pint) single cream
25g roasted cashew nuts

MEDITERRANEAN CHICKEN
Serves 4 1 Place the pepper, onion and bacon into a 2.5 litre (approx. 4
100g yellow pepper, sliced pint) casserole dish, cook on 100% for 3 minutes.
125g onion, finely chopped 2 Stir in the remaining ingredients except for the chicken and
2 rashers bacon, chopped mix well.
50g sun-dried tomato, sliced 3 Add the chicken fillets and stir to coat with the sauce.
15 black olives, halved 4 Place on the low rack and cook on DUAL CONVECTION,
400g canned, chopped tomatoes 200ºC, 70% for 30 minutes.
30ml (2 tbsp) red wine Rearrange the chicken and coat with the sauce twice during
2.5ml (1/2 tsp) caster sugar cooking.
15ml (1 tbsp) fresh basil, chopped
4 chicken fillets (approx. 200g each)

TURKEY RISOTTO
Serves 4 1 Place all the ingredients in the order given into a 2.5 litre
125g onion, chopped (approx. 4 pint) casserole dish and mix well.
100g celery, sliced 2 Place on the low rack and cook on DUAL CONVECTION,
100g green pepper, seeded and sliced 180ºC, 70% for 20 minutes, stir twice during cooking.
100g red pepper, seeded and sliced
225g turkey, cut into chunks
2.5ml (1/4 tsp) cayenne pepper
5ml (1 tsp) ground cumin
grated rind of 1 lemon
100g canned sweetcorn, drained
200g white long grain rice
700ml (11/4 pint) hot chicken stock
salt and pepper to taste

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 RECIPES
CHICKEN PARMESAN BAKE
Serves 4 - 6 1 Place the parmesan cheese in a flan dish.
100g parmesan cheese, grated 2 Pour the egg into a second flan dish.
1 egg (medium), beaten Dip the fillets into the egg and then into the cheese, turnover
6 chicken breast fillets (approx. 200g each) until thoroughly coated.
25g plain flour 3 Place the flour in a bowl, mix to a paste with a little of the
400g canned chopped tomatoes juice from the tomatoes. Stir in the tomatoes, garlic, oregano,
1 clove garlic, crushed (see tip below) chicken stock and seasoning.
10ml (2 tsp) fresh oregano, chopped 4 Heat on 100% for 3 - 4 minutes, stirring every minute until
300ml (1/2 pint) hot chicken stock thickened.
salt and pepper to taste 5 Pour half the mixture into a 2.5 litre (approx. 4 pint)
50g cheddar or parmesan cheese, grated casserole dish. Place the fillets into the sauce then pour the
remaining sauce over the fillets.
6 Place on the low rack and cook on DUAL CONVECTION,
200ºC, 70% for 35 minutes, rearrange and coat the chicken
with the sauce twice during cooking.
7 Sprinkle with grated cheese 10 minutes before the end of
cooking.

Microwave Tip: Peeling garlic easily

Place 3 - 4 cloves of garlic on the turntable. Heat on 100% for 30 seconds.
Squeeze at one end until clove pops out.

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 RECIPES
SPINACH GRATIN
Serves 4 1 Mix all the ingredients together in a large bowl except for
75g onion, chopped the potatoes, cheese, eggs and cream.
2 cloves garlic, crushed (see tip, page 67) 2 Place half of this mixture in the bottom of an oval glass dish
300g creamed spinach (30cm x 21cm x 5cm). Layer half the potatoes on top and
75g celery, sliced sprinkle with half the cheese.
75g yellow pepper, sliced 3 Mix the eggs and cream together and pour half over the
125g courgette, sliced gratin.
400g canned, chopped tomatoes 4 Repeat with the remaining ingredients, top with the remaining
5ml (1/2 tsp) dried basil (see tip, page 63) cheese.
5ml (1/2 tsp) english mustard powder 5 Place on the low rack and cook on DUAL CONVECTION,
salt and pepper to taste 220ºC, 50% for 35 minutes.
600g par-boiled potato, sliced
125g double gloucester cheese, grated
3 eggs (medium)
150ml (1/4 pint) single cream

STUFFED TOFU WITH SPICY TOMATO SAUCE

Serves 4 1 Cut tofu in half to make 4 pieces.
500g tofu, drained 2 Slice each piece horizontally along one side to make a pocket.
100g mozzarella, thinly sliced Fill each pocket with sliced cheese, place in a 2.5 litre (4 pint)
75g danish blue, thinly sliced casserole dish. Pour in sauce.
1 quantity Spicy Tomato Sauce (see page 97) 3 Place on turntable, cook on 50% for 25 minutes.

VEGETABLE GOULASH
Serves 4 - 6 1 Place the onion and oil into a 3.5 litre (approx. 6 pint)
225g red onion, sliced casserole dish and cook on 100% for 3 minutes.
30ml (2 tbsp) vegetable oil 2 Mix in the flour, puree, cayenne and paprika, gradually stir in
25g plain flour the stock and tomatoes.
15ml (1 tbsp) tomato puree 3 Stir in the remaining ingredients to the sauce.
2.5ml (1/4 tsp) cayenne 4 Place on the low rack and cook on DUAL CONVECTION,
5ml (1 tsp) paprika 200ºC, 70% for 30 minutes, stir three times during cooking.
450ml (3/4 pint) hot vegetable stock
400g canned, chopped tomatoes
250g cauliflower, cut into florets
125g courgettes, sliced
100g broccoli, cut into florets
100g carrot, sliced
300g potato, cut into chunks
150g sweet potato, cut into chunks
50g sun-dried tomato cut into small pieces

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 RECIPES
LENTIL BAKE
Serves 4 - 6 1 Place all the ingredients except for the potatoes and cheese
175g carrot, sliced into a 3.5 litre (approx. 6 pint) casserole dish and mix well.
225g leek, sliced 2 Cook on 70% for 30 minutes, stir twice during cooking.
100g celery, sliced 3 Arrange the potatoes over the vegetable mixture, overlapping
75g onion, chopped slightly. Sprinkle the cheese over the potatoes.
3 cloves garlic, crushed (see tip, page 67) 4 Place on the low rack and cook on DUAL CONVECTION,
225g dried red lentils 220ºC, 70% for 20 minutes.
200g canned chickpeas, drained
200g canned flageolet beans, drained
400g canned chopped tomatoes
600ml (1 pint) hot vegetable stock
600g par-boiled potato, sliced
125g mature cheddar cheese, grated

VEGETABLE & QUORN KEBABS

Serves 4 1 Place vegetables and quorn in a large bowl, mix well.
3 medium courgettes, cut in 2.5cm (1") chunks 2 To prepare the marinade, place all the ingredients in a bowl,
1 red pepper, cut in 2.5cm (1") pieces mix well.
1 yellow pepper, cut in 2.5cm (1") pieces 3 Pour the marinade over the vegetables and quorn, mix well.
1 large aubergine, cut in 2.5cm (1") cubes Leave to marinate for at least an hour, stir occasionally.
16 closed cap mushrooms 4 Thread the vegetables and quorn onto the skewers in a
16 cherry tomatoes regular pattern. Leave no wood exposed, place 4 kebabs in a
225g quorn, cut in 2.5cm (1") cubes flan dish.
MARINADE: 5 Place on low rack, cook on DUAL GRILL, 50% for 12 minutes.
150ml (1/4 pint) olive oil Turn over and rearrange the skewers every 4 minutes until
3 cloves garlic, crushed (see tip, page 67) the vegetables are tender and evenly brown. Repeat with
15ml (1 tbsp) worcestershire sauce remaining kebabs.
1.25ml (1/4 tsp) allspice
1.25ml (1/4 tsp) ground ginger
15ml (1 tbsp) fresh parsley, chopped
10ml (2 tsp) fresh dill, chopped
8 wooden skewers

FLORET GRATIN
Serves 4 - 6 1 Place broccoli and cauliflower in a 2.5 litre (approx. 4 pint)
225g broccoli, cut into florets casserole dish and put to one side.
375g cauliflower, cut into florets 2 Heat the margarine in a bowl on 100% for 30 seconds until
50g margarine melted. Add the flour and mustard to form a paste and
50g plain flour gradually beat in the milk.
5ml (1 tsp) english mustard powder 3 Cook on 100% for 6 minutes, beat twice during cooking until
600ml (1 pint) milk smooth and thick. Add the cheese (keep 50g to one side for
225g mature cheddar cheese, grated the top) and seasoning and mix until smooth.
salt and pepper to taste 4 Pour the sauce over the broccoli and cauliflower.
Place on the turntable and cook on 70% for 22 minutes,
stirring 3 times during cooking.
5 Sprinkle with remaining cheese and place on the low rack.
6 Cook on DUAL GRILL, 70% for 6 - 8 minutes until golden
brown.

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 RECIPES
CAULIFLOWER BIRYANI WITH QUORN
Serves 4 - 6 1 Place oil, mustard and sesame seeds in a large bowl, heat on
15ml (1 tbsp) vegetable oil 100% for 1 minute. Add rice, mix well. Cook on 100% for 2
10ml (2 tsp) mustard seeds minutes.
10ml (2 tsp) sesame seeds 2 In a separate bowl mix the chilli powder, turmeric, coriander
200g white basmati rice and garam masala. Add water and mix to a paste. Stir the
5ml (1 tsp) chilli powder paste into the rice, add the cauliflower, quorn, red and green
5ml (1 tsp) turmeric pepper, mix well. Cook on 100% for 2 - 3 minutes.
5ml (1 tsp) ground coriander 3 Add the canned tomatoes to the rice mixture, mix well.
5ml (1 tsp) garam masala 4 Pour the boiling water into the rice mixture, mix well.
30ml (2 tbsp) water Cook on 70% for 25 minutes, stir every 5 minutes.
400g cauliflower, cut into small florets 5 Stir in yoghurt to serve.
225g quorn mince
1/2 a red pepper, seeded and cut into strips
1/2 a green pepper, seeded and cut into strips

400g canned chopped tomatoes

600ml (1 pint) boiling water
150g natural yoghurt

Microwave Tip: Roasting peanuts

Place 50g peanuts in a shallow dish with a knob of butter and sprinkle with salt.
Cook on 100% for 3 minutes, stir every minute until golden.

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 RECIPES
VEGETABLE CHILLI
Serves 4 - 6 1 Place the oil, onion, garlic and tomate purée in a large bowl,
30ml (2 tbsp) olive oil heat on 100% for 2 minutes.
175g onion, chopped 2 Add the carrots, red and green pepper and sweetcorn, mix
2 cloves garlic, crushed (see tip, page 67) well. Cover and cook on 100% for 3 minutes.
75g tomato purée 3 Stir in the remaining ingredients (apart from the cornflour),
225g carrot, chopped mix well.
1 red and 1 green pepper, seeded and sliced 4 Cook on 70% for 20 minutes, stir 3 - 4 times during cooking.
150g baby sweetcorn, chopped 5 Add the blended cornflour, mix well and cook on 100% for 5
4 sticks celery, sliced minutes.
225g courgette, sliced
5ml (1 tsp) ground cumin
10ml (2 tsp) mild chilli powder
2.5ml (1/2 tsp) cayenne pepper
400g canned, chopped tomatoes
225g canned haricot beans, drained
400g canned red kidney beans in
chilli sauce
300ml (1/2 pint) hot vegetable stock
15ml (1 tbsp) cornflour blended with water

VEGETABLE QUICHE
Serves 4 - 6 1 Line a greased 25cm (10”) flan dish with pastry.
300g shortcrust pastry 2 Spread the vegetables evenly over the pastry base.
75g broccoli florets 3 Place eggs, milk, and seasoning in a bowl, mix well.
75g red pepper, sliced 4 Pour egg mixture over the filling and top with the cheese.
75g leeks, sliced 5 Place on the low rack and cook on DUAL CONVECTION,
4 eggs (medium) 220ºC, 30% for 26 minutes.
300ml (1/2 pint) milk
salt and pepper to taste
100g cheddar cheese, grated

SPINACH & MUSHROOM LASAGNE

Serves 4 - 6 1 Place 50g of the margarine in a bowl, heat on 100% for 30
75g margarine seconds. Add mushrooms and stock cube, mix well.
225g mushroom, thickly sliced Cook on 100% for 2 minutes.
1 vegetable stock cube, crumbled 2 Stir in spinach, remaining margarine, nutmeg, Roulé, seasoning
900g creamed spinach and mushroom mixture.
2.5ml (1/2 tsp) nutmeg 3 Line the base of a deep, square 25cm (10") dish with a
325g roulé (soft cheese) layer of lasagne, followed by a layer of spinach mixture,
salt and pepper to taste cheese sauce and another layer of lasagne. Layer until all
12 pieces of lasagne ingredients have been used, ensuring the final layer is lasagne,
600ml (1 pint) cheese sauce (see page 96) with enough cheese sauce to cover the surface. Sprinkle
100g cheddar or parmesan cheese, grated generously with grated cheese.
4 Place on low rack, cook on DUAL CONVECTION, 220ºC,
50% for 25 minutes.

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 RECIPES
BEAN CASSEROLE
Serves 4 - 6 1 Place the oil, aubergine, leeks, garlic and celery in a 3 litre (5
30ml (2 tbsp) olive oil pint) casserole dish, mix well.
450g aubergine, cut in 2.5cm (1") cubes Heat on 100% for 5 - 6 minutes, stir after 3 minutes.
225g leek, sliced 2 Add the tomatoes, beans, crumbled stock cubes, basil and
2 cloves garlic, crushed (see tip, page 67) sweetcorn. Season and mix well.
100g celery, sliced 3 Cover and cook on 70% for 25 minutes, stir 2 - 3 times
3x 400g cans, chopped tomatoes during cooking.
450g canned, mixed beans Serve with rice or baked potatoes.
3 vegetable stock cubes
5ml (1 tsp) basil
100g fresh baby sweetcorn, halved
salt and pepper to taste

PESTO PIZZA
Serves 2 - 4 1 Preheat the oven to CONVECTION 250ºC.
1 x 150g ready made pizza base (approx. 9”) 2 Place the pizza base in a 25cm (10”) flan dish.
100g green pesto sauce 3 Spread the pesto evenly over the pizza base.
100g mozzarella cheese, grated 4 Sprinkle half the cheese onto the base, arrange the rocket
handful of rocket and tomatoes on top then cover with the remaining cheese.
3 medium tomatoes, sliced 5 Place on the low rack and cook on DUAL CONVECTION,
250ºC, 30% for 8 minutes.

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 RECIPES
PUSSY CAT PIZZA
Serves 4 1 Cut out a cat face template approx. 10cm (4") in diameter
2 x 150g ready made pizza bases (approx 9”) with triangular ears.
TOPPING: 2 Use the template to cut out 4 cat faces, 2 from each base.
60ml (4 tbsp) tomato relish Place the 4 faces in two 25cm (10”) flan dishes.
8 cherry tomatoes, sliced 3 Spread tomato relish over the surface of each face.
175g mozzarella cheese, grated Cover with sliced tomato and sprinkle with Mozzarella
2 salami snack sausages, sliced cheese. Place three slices of salami on each face to make
1/2 green pepper, thinly sliced two eyes and a nose, use the sliced green pepper to make
whiskers placing three slices on each side of the nose.
Ideal for childrens' parties.
4 Place on the high rack, cook on DUAL GRILL, 10% for 10
minutes until golden. Repeat for the second dish.

Microwave Tip: Softening bananas

Place two peeled bananas in a bowl. Heat on 100% for 30 seconds to 1 minute.

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 RECIPES
CHICKEN & MUSHROOM QUICHE
Serves 4 - 6 1 Line a greased 25cm (10”) flan dish with pastry, spread the
300g shortcrust pastry barbecue sauce over the pastry base.
45ml (3 tbsp) barbecue sauce 2 Place the mushroom and onion in a bowl, cook on 100% for
100g mushroom, sliced 2 minutes. Drain to remove excess liquid.
125g onion, finely chopped Stir in the chicken to mix well.
300g cooked chicken, chopped 3 Spread the chicken mixture evenly over the sauce.
4 eggs (medium) 4 Mix the eggs, milk and seasoning together in a bowl and pour
300ml (1/2 pint) milk over the filling.
salt and pepper to taste 5 Place on the low rack and cook on DUAL CONVECTION,
220ºC, 30% for 30 minutes.

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 RECIPES
SPANISH OMELETTE
Serves 4 - 6 1 Place the oil in a 25cm (10") flan dish together with the
15ml (1 tbsp) olive oil spring onion, red and green pepper, mix well.
6 spring onions, sliced Cook on 100% for 3 - 4 minutes until tender.
1 small red pepper, seeded and sliced 2 Add the potato, ensuring the mixture is evenly distributed
1 small green pepper, seeded and sliced over the base of the flan dish, pour in the beaten egg. Season
175g potato, cooked and sliced with salt and pepper, sprinkle with cheese and parsley.
5 eggs (medium), beaten 3 Place on low rack, cook on DUAL GRILL, 50% for 10 - 12
salt and pepper to taste minutes until evenly brown and crispy.
75g cheddar cheese, grated
15ml (1 tbsp) fresh parsley, chopped

CHEESY JACKETS
Serves 4 1 Pierce each potato in several places. Place on turntable and
2 baking potatoes (approx. 250g each) bake on DUAL CONVECTION, 250ºC, 70% for 16 minutes
100g cooked ham, chopped until brown and crispy.
200g double gloucester cheese, grated 2 Halve each potato and scoop the flesh into a bowl, add the
15ml (1 tbsp) chives, chopped ham, cheese, chives and mushroom, mix well.
100g mushroom, finely chopped Season. Pile the mixture back into the potato skins.
salt and pepper to season 3 Place the filled potatoes in a flan dish on the high rack.
Cook on DUAL GRILL, 50% for 7 - 8 minutes until brown
and crispy.

CHEESE & SWEETCORN: Omit the double gloucester cheese, chives and mushrooms.
Add 200g of grated cheddar cheese and 100g sweet corn kernels at Stage 2.

HAM & STILTON TART

Serves 4 - 6 1 Sift the flour and salt into a large mixing bowl and stir in the
PASTRY: suet.
225g self raising flour 2 Gradually mix in 150ml water until a soft dough is formed.
100g shredded suet Knead lightly, roll out a base large enough to fit a 20cm (8”)
150ml (1/4 pint) water flan dish.
FILLING: 3 Grease the flan dish and line with the pastry base, set aside
25g margarine whilst preparing the filling.
6 spring onions, sliced 4 Place the margarine, onion and mushroom in a bowl, cook on
125g mushroom, sliced 100% for 3 minutes. Stir in the flour to form a paste.
25g plain flour 5 Gradually stir in the stock, cream and mustard.
120ml (8 tbsp) hot chicken stock 6 Cook on 100% for 3 minutes, then stir in the ham, cheeses
142ml (5 fl.oz) single cream and egg.
10ml (2 tbsp) whole grain mustard 7 Preheat the oven to CONVECTION 220ºC.
250g cooked ham, chopped 8 Pour the filling into the pastry base.
125g stilton cheese, crumbled 9 Place on the low rack and cook on DUAL CONVECTION,
75g mature cheddar cheese, grated 220ºC, 10% for 25 minutes.
1 egg (medium)

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 RECIPES
HAWAIIAN BARBECUE PIZZA
Serves 4 1 Preheat the oven to CONVECTION 250ºC.
1 x 150g ready made pizza base (approx. 9”) 2 Place the pizza base in a 25cm (10”) flan dish.
50g barbecue sauce Spread the barbecue sauce over the base and sprinkle with
100g mozzarella cheese, grated half the cheese.
100g cooked chicken, chopped 3 Arrange the chicken, pineapple, pepper and onion on top
100g pineapple chunks then sprinkle with the remaining cheese.
50g green pepper, sliced 4 Place on the low rack and cook on DUAL CONVECTION,
50g red onion, sliced 250ºC, 30% for 10 minutes.

QUICHE LORRAINE
Serves 4 - 6 1 Grease and line a 25cm (10") flan dish with pastry.
300g short crust pastry 2 Place bacon and onion in a bowl, cook on 100% for 4
6 rashers of bacon, chopped minutes.
225g onion, finely chopped 3 Place eggs, milk, seasoning in a bowl, mix well.
4 eggs (medium) 4 Spread bacon and onion evenly over the pastry.
300ml (1/2 pint) milk Pour egg mixture over and top with grated cheese.
salt and pepper to taste 5 Place on the low rack and cook on DUAL CONVECTION,
100g cheddar cheese, grated 220ºC, 30% for 25 - 30 minutes.

STILTON& MUSHROOMQUICHE: Replace bacon with 125g sliced mushroom and cheddar with stilton.

CHEESE & POTATO LAYER

Serves 4 1 Mix the onions, leeks and ham in bowl.
125g onion, sliced 2 Place half the leek mixture in a 2.5 litre (approx. 4 pint)
300g leek, sliced casserole dish cover with half the potato slices, pour over
125g cooked ham, chopped half the sauce and sprinkle with half the cheese. Repeat with
600g par-boiled potatoes, thinly sliced the remaining ingredients.
600ml (1 pint) white sauce (see page 96) 3 Place on the low rack and cook on DUAL CONVECTION,
250g cheddar cheese, grated 220ºC, 70% for 20 minutes.

YORKSHIRE PUDDING
Makes 8 puddings 1 Place the flour and salt into a bowl and make a well.
100g plain flour Add enough milk to make a thick paste. Add the remaining
pinch of salt milk and egg and whisk.
175ml milk Leave to stand for approx. 15 minutes.
1 egg (medium) 2 Place 5ml (1 tsp) of oil into 8 Yorkshire pudding moulds, place
8 x 5ml (1 tsp) vegetable oil one tray on the low rack and the other on the high rack.
3 Preheat the oven and trays to 220ºC.
4 Remove trays and pour equal amounts of batter into the
moulds and cook on CONVECTION 220ºC for 20 minutes.

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 RECIPES
BLUE CHEESE PASTA
Serves 4 1 Place pasta in a large bowl, add boiling water, cook on 70%
225g dried pasta, e.g. farfalle (pasta bows) for 12 - 14 minutes until tender, drain.
600ml (1 pint) boiling water 2 Add the pinenuts, mix well. Place in a warm serving dish and
50g pine nuts cover with sauce.
1 quantity of blue cheese sauce (see page 97) Serve hot garnished with parsley.
15ml (1 tbsp) fresh parsley, chopped to garnish

CANNELLONI
Serves 4 1 Place onion and garlic in a bowl, heat on 100% for 2 minutes.
125g onion, chopped Add the mince, cook on 100% for 5 minutes, stir halfway
2 cloves garlic, crushed (see tip, page 67) through cooking.
450g lean minced beef 2 Add mushroom, purée, tomato, stock and seasoning.
100g mushroom, chopped Cook on 70% for 25 minutes until thickened, stir 2 - 3 times
15ml (1 tbsp) tomato purée during cooking.
400g canned chopped tomato 3 Fill cannelloni tubes with the meat mixture and place in a
150ml (1/4 pint) hot beef stock deep, 20cm (8”) square dish.
salt and pepper to taste Place remaining meat mixture around the cannelloni.
11 dried cannelloni tubes 4 Pour the cheese sauce on top of the filled cannelloni.
300ml (1/2 pint) cheese sauce (see page 96) Sprinkle with cheese and oregano.
50g grated cheese, to sprinkle 5 Place on low rack, cook on DUAL CONVECTION, 220ºC,
15ml (1 tbsp) fresh oregano, chopped to garnish 70% for 20 minutes until brown and crispy.

MACARONI CHEESE
Serves 4 - 6 1 Place the macaroni in a 2.5 litre (approx. 4 pint) casserole
200g dried macaroni dish and add boiling water. Cook on 70% for 11 - 12 minutes
600ml (1 pint) boiling water until tender, stir twice during cooking.
4 rashers bacon, chopped Drain and return to dish.
50g margarine 2 Cook the bacon in a small bowl on 100% for 2 minutes and
50g plain flour stir into the macaroni.
5ml (1 tsp) english mustard powder 3 Heat the margarine in a bowl on 100% for 30 seconds until
600ml (1 pint) milk melted, beat in the flour and mustard to form a paste then
175g mature cheddar cheese, grated gradually stir in the milk.
salt and pepper to taste 4 Cook on 100% for 6 minutes, stir twice during cooking, until
2 medium tomatoes, sliced smooth and thick. Add the cheese, and seasoning, mix well.
50g mature cheddar cheese, grated 5 Stir the sauce into the macaroni and mix well. Place on the
turntable and cook on 70% for 5minutes.
6 Remove dish from the oven, stir well and place the tomato
slices on top followed by the grated cheese.
7 Place on the low rack and cook on GRILL for 10 minutes
until golden brown.

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 RECIPES
TUNA PASTA BAKE
Serves 4 1 Place aubergine cubes, tuna, oil and herbs in a bowl, mix well.
225g aubergine, cubed Cook on 100% for 3 minutes.
225g canned tuna, drained 2 Pour the cheese sauce into the tuna mixture and add the
15ml (1 tbsp) olive oil pasta, mix well.
5ml (1 tsp) basil 3 Place in a 2.5 litre (4 pint) casserole dish and cover with
225g fresh spinach fusilli (pasta twists) grated cheese. Place on low rack and cook on DUAL
600ml (1 pint) boiling water CONVECTION, 220ºC, 70% for 15 minutes.
300ml (1/2 pint) cheese sauce (see page 96)
100g cheddar cheese, grated

JAMBALAYA
Serves 4 - 6 1 Place the sausage, chicken, onion, rice and oil into a 3.5 litre
225g chorizo sausage, thickly sliced (approx. 6 pint) casserole dish, mix well
250g cooked chicken, cubed 2 Cook on 100% for 4 minutes stirring halfway through
225g onion, thickly sliced cooking.
225g dried white, long grain rice 3 Add the stock, tomatoes, spices and tobasco sauce, mix
30ml (2 tbsp) vegetable oil thoroughly.
900ml (11/2 pint) hot vegetable stock 4 Place on the low rack and cook on DUAL CONVECTION,
400g canned, chopped tomatoes 200ºC, 70% for 15 minutes, stir halfway through cooking.
5ml (1 tsp) cayenne pepper 5 Stir in the peppers, sweetcorn, peas and prawns.
5ml (1 tsp) cumin 6 Place on the low rack and cook on DUAL CONVECTION,
5ml (1 tsp) paprika 200ºC, 70% for 10 minutes, stir halfway through cooking.
5ml (1 tsp) tabasco sauce
1 red pepper, cut into chunks
1 green pepper, cut into chunks
150g canned sweetcorn, drained
100g frozen peas
250g prawns, cooked and peeled

TORTELLINI WITH COURGETTES

Serves 4 1 Place Tortellini in a large bowl, add boiling water.
225g dried tortellini (cheese or meat) Cook on 70% for 10 - 12 minutes until tender. Drain.
600ml (1 pint) boiling water 2 Place oil in a separate bowl, stir in courgette and garlic. Cook
30ml (2 tbsp) olive oil on 100% for 4 minutes, stir twice.
450g courgette, sliced 3 Add tomatoes and basil, mix well. Season.
400g canned, chopped tomatoes Cook on 100% for 3 minutes.
2 cloves garlic, crushed (see tip, page 67) 4 Stir courgette mixture into pasta. Heat on 70% for 5 minutes.
salt and pepper to taste Sprinkle with cheese to serve.
15ml (1 tbsp) fresh basil, chopped
50g parmesan cheese, grated

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 RECIPES
BEEF RISOTTO
Serves 4 1 Place the oil, onion, celery, red and green pepper in a large
30ml (2 tbsp) olive oil bowl, mix well. Heat on 100% for 2 minutes. Stir in the beef
125g onion, finely chopped and cook on 100% for 5 - 6 minutes, stir halfway through
1 stick celery, finely sliced cooking.
1 green pepper, seeded and sliced 2 Stir in the remaining ingredients and cook on 70% for 20
1 red pepper, seeded and sliced minutes until the rice is tender and all the beef stock has
225g beef fillet, thinly sliced into been absorbed, stir 2 - 3 times during cooking.
5cm (2") strips
2.5ml (1/2 tsp) cayenne pepper
5ml (1 tsp) ground cumin
grated rind of 1 lemon
75g sweetcorn
225g dried white, long grain rice
600ml (1 pint) hot beef stock
salt and pepper to taste

VEGETABLE RICE GRATIN

Serves 4 1 Place the cauliflower, onion, carrot, celery and oil in a 3.5
150g cauliflower, cut into small florets litre (approx. 6 pint) casserole dish and cook on 100% for 3
225g red onion, sliced minutes.
200g carrot, sliced 2 Add the rice and stock, stir well, place on the low rack.
150g celery, sliced 3 Cook on DUAL CONVECTION, 200ºC, 70% for 15 minutes,
15ml (1 tbsp) vegetable oil stir once during cooking.
225g dried white, long grain rice 4 Stir in the broccoli and cook on DUAL CONVECTION,
900ml (11/2 pints) hot vegetable stock 200ºC, 70% for a further 5 minutes.
150g broccoli, cut into small florets 5 Pour the cheese sauce over the rice mixture.
300ml (1/2 pint) cheese sauce Do not stir. Sprinkle the cheese on top.
75g mature cheddar cheese, grated 6 Place on the low rack and cook on DUAL GRILL, 10% for 10
minutes.

FETTUCCINE CARBONARA
Serves 4 1 Place the Fettuccine in a large bowl. Add the boiling water
225g dried fettuccine and cook on 70% for 10 - 12 minutes until the pasta is
600ml (1 pint) boiling water tender, drain.
225g button mushroom, halved 2 Place the mushroom, onion, bacon and margarine in a bowl.
75g onion, finely chopped Cook on 100% for 5 minutes. Stir well.
4 rashers bacon, chopped 3 Beat the cream, egg and oregano together, add the mushroom
25g margarine mixture and season with salt and pepper.
300ml (1/2 pint) single cream 4 Pour the sauce over the fettuccine, mix together, and heat on
1 egg (medium), beaten 100% for 5 minutes, stir twice during cooking.
15ml (1 tbsp) fresh oregano, chopped
salt and pepper to taste

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 RECIPES
PARMESAN POTATOES
Serves 4 - 6 1 Preheat the oven to CONVECTION 250ºC.
900g red skinned potato, unpeeled & washed 2 Cut the potato into approx. 3cm pieces.
150g red onion, coarsely chopped Put the potato, onion, oil, rosemary, garlic, salt and pepper in
50g vegetable oil a large bowl and stir to coat.
30ml (2 tbsp) fresh rosemary, chopped 3 Turn out into a greased 25cm (10”) flan dish and arrange in a
4 cloves garlic, finely chopped (see tip, page 67) single layer.
salt & pepper to taste 4 Place on the low rack and cook on DUAL CONVECTION,
50g parmesan cheese freshly grated or shredded 250ºC, 30% for 25 minutes.
5 Turn the potatoes over and sprinkle with the cheese.
6 Return to the oven and cook on DUAL CONVECTION,
250ºC, 30% for a further 10 minutes.

STUFFED TOMATOES
Serves 4 1 Slice the top off each tomato and scoop out the flesh into a
4 beef tomatoes bowl, stir in the rice, ham, peas, oregano, salt and pepper.
125g dried white, long grain rice, cooked 2 Fill each tomato shell with the rice mixture and place in
50g cooked ham, chopped a large flan dish. Sprinkle generously with the mozzarella
50g peas cheese and oregano.
15ml (1 tbsp) fresh oregano, chopped 3 Place the on the low rack, cook on DUAL GRILL, 50% for
salt and pepper to taste 10 minutes until the tomatoes are tender and the cheese is
75g mozzarella cheese, chopped brown and crispy.
15ml (1 tbsp) fresh oregano, chopped to garnish

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 RECIPES
VEGETABLE LAYERED LOAF
Serves 4 - 6 1 Combine the potato, cheese and breadcrumbs in a bowl.
450g potato, grated (Ensure all of the water is squeezed out of the grated
125g cheddar cheese, grated potato.)
75g fresh wholemeal breadcrumbs 2 Line the base of a greased 1.5 litre loaf dish with half of the
150g courgette, sliced potato mixture. Place a layer of courgettes on top of the
100g carrot, grated mixture, followed by a layer of carrot, then a layer of celery.
100g celery, sliced Add the remaining potato mixture and pour over the egg
2 eggs (medium), beaten and milk. Finally, arrange slices of courgette over the top and
150ml (1/4 pint) milk sprinkle with cheese.
100g courgette, sliced 3 Place on the low rack and bake on DUAL CONVECTION,
75g cheddar cheese, grated to sprinkle 190ºC, 50% for 25 minutes.

SWEET & SOUR VEGETABLES

Serves 4 1 Place the oil, garlic, carrot and sweetcorn in a large bowl and
15ml (1 tbsp) sunflower oil mix well. Cover and cook on 100% for 4 - 5 minutes.
1 clove garlic, crushed (see tip, page 67) 2 Stir in the mushroom, beansprout, mange-tout, red and
2 medium carrots, cut into strips yellow pepper, spring onion, chestnuts, celery, pineapple and
150g baby sweetcorn cabbage.
100g button mushroom, halved 3 Cover and cook on 100% for 4 minutes until the vegetables
100g beansprout are tender.
100g mange-tout 4 Add sweet and sour sauce, stir and cook on 100% for 4 minutes.
1 red pepper, seeded and sliced
1 yellow pepper, seeded and sliced
6 spring onions, chopped
100g canned water chestnuts, sliced
2 sticks celery, sliced
225g canned pineapple chunks
300g cabbage, shredded
1 quantity of sweet & sour sauce (see page 97)

SPICY POTATOES
Serves 4 - 6 1 Preheat the oven to CONVECTION 250ºC.
100g vegetable oil 2 Place the oil, paprika, mustard, cumin, fennel seeds, garlic,
5ml (1 tsp) paprika ginger and seasoning in a bowl and mix well. Add the potato,
5ml (1 tsp) english mustard powder stir to coat with the spices.
5ml (1 tsp) ground cumin 3 Turn out into a 25cm (10”) flan dish and arrange in a single
10ml (2 tsp) fennel seeds layer.
2 garlic cloves, finely chopped 4 Place on the low rack and cook on DUAL CONVECTION,
15ml (1 tbsp) ginger purée 250ºC, 30% for 35 minutes.
salt and pepper to taste
900g potato unpeeled and washed, cut into
approx. 3cm pieces

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 RECIPES
VEGETABLE CASSEROLE & DUMPLINGS
Serves 6 - 8 1 Place the oil, carrot, swede, celery and onion in a 3.5 litre
45ml (3 tbsp) vegetable oil (approx. 6 pint) casserole dish, mix well and cook on 100%
450g carrot, sliced for 5 minutes.
450g swede, diced 2 Add remaining ingredients, mix well.
350g celery, sliced 3 Cook on 70% for 45 minutes, stirring every 15 minutes.
225g onion, sliced 4 To prepare the dumplings, mix the flour and mustard in a
100g parsnip, sliced bowl, rub in the margarine and stir in the parmesan and
100g leek, sliced parsley. Add the milk to form a firm dough.
150g pearl barley 5 Divide dough into 8 equal sized pieces and roll into balls.
100g butternut squash 6 Add dumplings to the casserole after 30 minutes of cooking.
100g turnip 7 Turn the dumplings over after 10 minutes of cooking.
1200ml (2 pints) hot vegetable stock
DUMPLINGS:
150g self raising flour
5ml (1 tsp) mustard powder
35g margarine
30ml (2 tbsp) parmesan cheese, grated
30ml (2 tbsp) parsley, chopped
75ml (3 fl.oz) milk

Microwave Tip: Improving smells in the oven

Place half a lemon in a bowl, add 300ml (1/2 pint) water and heat on 100% for 10 - 12 minutes.
Wipe the oven using a dry cloth.

VEGETABLE PIZZA
Serves 4 1 Place the pizza base in a 25cm (10”) flan dish.
1 x 150g ready made pizza base (approx. 9”) 2 Spread the pizza topping over the base.
tomato pizza topping, to cover base 3 Preheat the oven to CONVECTION 250ºC.
75g courgette, sliced 4 Arrange the vegetables over the topping, then sprinkle with
50g aubergine, diced the cheese.
50g baby sweetcorn, sliced 5 Place on the low rack and cook on DUAL CONVECTION,
25g broccoli florets 250ºC, 30% for 10 minutes.
50g yellow pepper, sliced
100g mozzarella cheese, grated

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 RECIPES

Microwave Tip: Softening avocados

Pierce an unpeeled avocado in several places.
Place on the turntable and heat on 100% for 1 minute. Allow to cool before peeling.

BAKED CHEESECAKE
Serves 6 - 8 1 To prepare the base, place the margarine and syrup in a bowl,
BASE: heat on 70% for 2 minutes. Add the crushed biscuits, mix
50g margarine well. Spread the mixture evenly over the base of a greased
15ml (1 tbsp) golden syrup 25cm (10”) flan dish. Set aside.
225g ginger or digestive biscuits, crushed 2 To prepare the filling, beat the margarine, sugar, honey, eggs
FILLING: and cream cheese together until smooth.
50g margarine Mix in the milk, cream, cornflour and vanilla essence.
50g caster sugar 3 Pour the mixture into the biscuit base and spread evenly.
45ml (3 tbsp) clear honey (see tip, page 94) 4 Place on the low rack and cook on DUAL CONVECTION
2 eggs (medium), beaten 160ºC, 10% for 35 minutes.
450g cream cheese (see tip, page 89) 5 Leave to cool in the refrigerator for 3 - 4 hours or overnight.
45ml (3 tbsp) milk 6 Decorate with fresh fruit to serve
150ml (1/4 pint) single cream
15ml (1 tbsp) cornflour
5ml (1 tsp) vanilla essence
TO DECORATE:
Slices of fresh fruit,
e.g. strawberry, kiwi fruit

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 RECIPES
RICE PUDDING
Serves 4 1 Place the milk in a 2.5 litre (approx. 4 pint) casserole dish.
1500ml (21/2 pints) milk Heat on 100% for 8 minutes. Stir in the rice, sugar and
200g pudding rice margarine, heat on 100% for 5 minutes.
75g caster sugar 2 Place on the low rack, cook on DUAL CONVECTION,
50g margarine 180ºC, 30% for 45 - 50 minutes. Stir 3 times during cooking
5ml (1 tsp) ground nutmeg (optional) and again at the end of cooking.
3 Sprinkle with ground nutmeg to serve.

EGG CUSTARD
Serves 6 - 8 1 To prepare the base, combine the flour and sugar in a large
BASE: bowl.
300g plain flour 2 Add the margarine and rub in until the mixture resembles
100g caster sugar fine breadcrumbs.
150g margarine 3 Mix the egg and milk together and pour into the flour, mix to
1 egg (medium), beaten form a soft dough.
15ml (1 tbsp) milk 4 Roll out on a floured surface until large enough to cover the
FILLING: base of a greased, deep, 24cm square glass dish.
900ml (11/2 pints) milk 5 To prepare the filling, pour the milk into a bowl and warm on
175g caster sugar 100% for 3 minutes.
8 eggs (medium) 6 Whisk in the sugar and eggs then strain the mixture into the
10ml (2 tsp) nutmeg, grated pastry base. Sprinkle with nutmeg.
7 Place on the low rack and cook on DUAL CONVECTION,
180ºC, 30% for 35 minutes.

JAM ROLY POLY

Serves 4 - 6 1 Combine flour and suet with enough hot water to form a
225g self raising flour soft dough.
100g shredded suet 2 Roll out to give a rectangle 23cm x 40cm, approximately
150ml (1/4 pint) hot water 6mm (1/4") thick.
175g strawberry jam 3 Spread jam evenly over the surface and roll up lengthways,
1 egg, beaten to glaze place seam side down in a greased 0.75 litre (11/4 pint) loaf
dish. Glaze with the egg.
4 Place on the low rack and bake on DUAL CONVECTION,
200ºC, 30% for 15 minutes until firm to the touch.
Serve with custard, see tip, page 86.

Microwave Tip: Ripening cheese

Place 100g cheese (e.g. Camembert or Brie) on a plate and heat on 50% for 20 - 30 seconds.

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 RECIPES
COFFEE & CHOCOLATE TORTE
Serves 6 - 8 1 In a large bowl, beat together the margarine, sugar and coffee
50g margarine until blended. Gradually add the eggs, beating well after each
150g brown sugar addition.
15ml (1 tbsp) instant coffee powder 2 Place the chocolate in a small bowl and heat on 50% for 2 to
3 eggs (medium) 3 minutes until melted, stir 2 - 3 times.
300g milk chocolate, broken in pieces 3 Mix the chocolate, flour and pecan nuts into the coffee
25g plain flour mixture until smooth.
100g chopped pecan nuts 4 Line a greased 20cm (8”) flan dish with the pastry, spoon the
225g shortcrust pastry filling into the pastry base.
7.5ml (11/2 tsp) rum extract 5 Place on the low rack and cook on DUAL CONVECTION,
284ml whipping cream, whipped 180ºC, 30% for 20 minutes.
6 Fold the rum extract into the whipped cream and serve with
the Torte.

RASPBERRY, APPLE & ALMOND CRUMBLE

Serves 4 - 6 1 Place raspberry, apple, sugar and crème de cassis in a 1.5 litre
FILLING: (21/2 pint) casserole dish, mix well.
225g raspberry, fresh or frozen 2 Heat on 100% for 8 minutes, stir every minute.
2 eating apples, peeled and thinly sliced Put to one side whilst preparing crumble.
50g brown sugar 3 Rub the margarine into the flour until mixture resembles fine
15ml (1 tbsp) Crème de Cassis (optional) breadcrumbs, stir in the ground almonds and caster sugar.
CRUMBLE: 4 Spoon the crumble evenly on top of the fruit.
75g margarine 5 Place on the low rack, cook on DUAL GRILL, 30% for 6 - 8
125g plain flour minutes.
100g ground almonds Top with toasted flaked almonds to serve.
75g caster sugar
50g toasted flaked almonds, to decorate

BREAD & BUTTER PUDDING

Serves 4 - 6 1 Mix milk, cream, eggs, sugar and nutmeg in a bowl.
450ml (3/4 pint) milk 2 In a separate bowl mix the dried fruit and walnut.
150ml (1/4 pint) double cream 3 Preheat the oven to CONVECTION 200ºC.
6 eggs (medium), beaten 4 Place a layer of bread, buttered side up on the bottom of a
100g demerara sugar greased 2.5 litre (approx. 4 pint) casserole dish.
2.5ml (1/2 tsp) grated nutmeg Sprinkle with the dried fruit mixture and add a little of
175g mixed dried fruit the milk mixture. Repeat this process for the remaining
50g walnut, chopped ingredients, finishing with a layer of bread and reserving
325g thick white sliced bread, buttered enough milk mixture to cover.
25g demerara sugar to sprinkle Sprinkle with demerara sugar.
5 Place on the low rack, bake on DUAL CONVECTION,
200ºC, 30% for 30 minutes until set, golden brown and crispy.

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 RECIPES

Microwave Tip: Softening ice-cream

Place a 1 litre (13/4 pint) tub of frozen ice-cream on the turntable (lid removed).
Heat on 50% for 11/2 - 2 minutes.

Microwave Tip: Making 300ml (1/2 pint) custard

Combine 15ml (1 tbsp) custard powder, 15ml (1 tbsp) sugar and 300ml (1/2 pint) milk.
Cook on 100% for 3 - 4 minutes, stir every minute until thick.

FIGGY PUDDING
Serves 6 1 Place fig, apricot, raisin, currant, and brandy in a large bowl,
125g dried fig, roughly chopped mix well. Leave for 2 hours.
125g dried apricot, roughly chopped 2 Place the flour, spices, breadcrumbs, suet, sugar, almond,
100g raisin orange and lemon rind and apple in a bowl, mix well. Stir into
100g currant the dried fruit mixture along with the treacle and beaten egg.
60ml (4 tbsp) brandy 3 Grease 1.2 litre (2 pint) pudding basin and line the base with
75g self raising flour a circle of grease proof paper. Spoon in the pudding mixture,
2.5ml (1/2 tsp) allspice smooth the surface and cover with cling film and pierce.
2.5ml (1/2 tsp) grated nutmeg 4 Cook on 50% for 18 minutes until firm to the touch.
2.5ml (1/2 tsp) ground cinnamon
50g fresh breadcrumbs
75g shredded suet
100g soft brown sugar
50g blanched almond, roughly chopped
grated rind of 1 medium orange
grated rind of 1 medium lemon
1 eating apple, grated Microwave Tip: Reheating Christmas pudding
30ml (2 tbsp) black treacle Place a 500g pudding in a shallow flan dish.
1 egg (medium), beaten Cover and heat on 70% for 3 - 4 minutes.

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 RECIPES
PEAR & PRALINE PIE
Serves 6 - 8 1 Roll out 300g of pastry large enough to line the base of a
500g shortcrust pastry greased 25cm (10”) flan dish. Roll out 200g of pastry large
FILLING: enough to make a lid.
100g caster sugar 2 Preheat the oven to CONVECTION 230ºC.
50g plain flour 3 In a large bowl, combine the caster sugar, flour and cinnamon.
5ml (1 tsp) ground cinnamon Add the pear slices and toss gently to coat.
900g canned pear, sliced 4 Turn the pear mixture into the pastry case, cover with the
15ml (1 tbsp) margarine pastry lid and crimp the edges. Do not glaze.
TOPPING: 5 Place on the low rack and cook on DUAL CONVECTION,
100g margarine 230ºC, 10% for 25 minutes.
150g brown sugar 6 When the pie is cooked leave to cool slightly whilst making
5ml (1 tsp) ground cinnamon the topping.
45ml (3 tbsp) single cream 7 In a medium bowl add the margarine, brown sugar, cinnamon
100g pecan nuts and cream. Cook on 70% for 5 minutes, stir twice.
8 Beat the topping for approximately 1 minute until just warm,
then pour over the pie. Sprinkle pecan nuts over the topping,
leave to cool before serving.

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 RECIPES
BROWNIE PIZZA
Serves 12 1 Mix the margarine, sugar, essence and eggs together until
BASE: smooth.
175g margarine 2 Stir in the remaining ingredients except for the chocolate
175g caster sugar drops.
5ml (1 tsp) vanilla essence 3 Spoon the mixture into a greased and lined 25cm (10”) flan
3 eggs (medium), beaten dish.
75g plain flour 4 Sprinkle the chocolate drops approx. 2.5cm (1”) in width
50g cocoa powder around the edge of the mixture.
2.5ml (1/4 tsp) baking powder 5 Place on the low rack and cook on DUAL CONVECTION,
50g walnut, chopped 180ºC, 10% for 20 minutes.
100g milk chocolate drops 6 Remove the brownie from the oven and immediately sprinkle
TOPPING: the white chocolate drops over the centre.
200g white chocolate, finely chopped 7 Stand for 5 minutes until the chocolate has melted then
fudge pieces, finely chopped spread to edge of the milk chocolate drops.
Sprinkle the fudge pieces over the white chocolate centre.

CHRISTMAS CAKE
Serves 8 - 10 1 Place sultana, date, prune, fig, apricot, ginger and cherry in
100g sultana a large bowl. Add orange marmalade and brandy or sherry,
125g date, stoned and chopped mix well.
100g prune, chopped Leave overnight to marinade.
125g dried fig, chopped
100g dried apricot, chopped
100g glacé ginger, chopped
100g glacé cherry, halved
60ml (4 tbsp) orange marmalade
90ml (6 tbsp) brandy or sherry
225g margarine
175g soft brown sugar 2 Grease and line a 20cm (8"), loose bottomed cake tin with
4 eggs (medium), beaten greaseproof paper.
225g self raising flour 3 Cream the margarine and sugar in a large bowl, beat in the
100g ground almond eggs. Fold in the flour and ground almond until well mixed.
5ml (1 tsp) mixed spice 4 Add the fruit mixture along with the spices and vanilla
2.5ml (1/2 tsp) nutmeg essence, mix well.
2.5ml (1/2 tsp) cinnamon 5 Spoon the mixture into the prepared tin, smooth the surface.
2.5ml (1/2 tsp) vanilla essence 6 Place on the low rack, bake on DUAL CONVECTION,
160ºC, 10% for 60 minutes until brown, firm and a skewer
comes out clean.

Microwave Tip: More juice from oranges & lemons

Cut fruit in half and pierce lightly with a fork.
Place in a shallow flan dish, cut side down. Heat on 100% for 2 minutes.

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 RECIPES
MOIST CARROT CAKE
Serves 8 - 12 (1.1kg) 1 Combine the oil, sugar and eggs. Stir in the flour, bicarbonate
150ml (1/4 pint) sunflower oil of soda and cinnamon.
225g soft brown sugar Add the carrot and walnut, mix well.
3 eggs (medium), beaten 2 Grease and line a 20cm (8") cake dish with greaseproof
225g self raising flour paper, pour in the cake mixture.
5ml (1 tsp) bicarbonate of soda 3 Place on the low rack and cook, using sequence programming,
10ml (2 tsp) cinnamon on DUAL CONVECTION, 180ºC, 30% for 21 minutes
300g carrot, grated 40 seconds then CONVECTION 180ºC for 1 minute 30
125g walnut, roughly chopped seconds until firm to the touch and a skewer comes out
ICING: clean. Allow to cool before decorating.
225g cream cheese (see tip below) 4 To prepare icing, combine cream cheese, lemon rind, lemon
grated rind of 1 lemon juice and icing sugar until smooth.
5ml (1 tsp) lemon juice (see tip, page 88) Spread on top of the cake, sprinkle with walnuts.
30ml (2 tbsp) icing sugar
25g walnuts, finely chopped to sprinkle

CARROT & COURGETTE CAKE: Substitute 150g of the carrot with 150g of grated courgette.
Add with the carrot and walnut in stage 1.

Microwave Tip: Softening cream cheese

Place 225g cream cheese on a plate. Heat on 30% for 1 minute until soft.

Microwave Tip: Softening hard sugar

Place sugar in a bowl, sprinkle lightly with water and heat on 100% for 1 minute.

VARIATION:
BUTTERFLYBUNS: Place 10ml (2 tsp) of cake mixture into 20 bun case in bun trays.
Bake in preheated oven on CONVECTION 180ºC for 23 - 24 minutes.
Rotate the trays 180º after half the cooking time and continue cooking until firm.
When cool, scoope a teaspoon of sponge from the centre of each bun, fill the hollow
with buttercream. Cut each teaspoonful of sponge in half and position the “wings” in the
buttercream.

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 RECIPES
PEANUT BUTTER SQUARES
Makes 16 squares 1 In a medium sized bowl combine all the ingredients in the
150g smooth peanut butter order given.
100g margarine 2 Preheat the oven to CONVECTION 180ºC.
250g clear honey (see tip, page 94) 3 Spread the mixture into a greased and lined 23cm (9”)
2 eggs (medium) square baking tin.
100g dried fig, chopped 4 Place on the low rack and cook on DUAL CONVECTION,
75g digestive biscuit, broken into pieces 180ºC, 10% for 20 minutes.
50g wholemeal self raising flour 5 Leave to cool, then cut into 16 squares to serve.

CHERRY & ALMOND CAKE

Serves 8 (900g) 1 Cream the margarine and sugar together until light and fluffy
175g margarine then beat in the eggs one at a time.
175g caster sugar 2 Fold in flour and baking powder, stir in cherry, ground
3 eggs (medium) almond, almond essence and milk.
175g plain flour 3 Grease and line the base of an 18cm (7") cake dish with
5ml (1 tsp) baking powder greaseproof paper. Spoon in the cake mixture and smooth
100g glacé cherry, quartered the surface.
75g ground almond 4 Place on the low rack and cook using sequence programming,
5ml (1 tsp) almond essence DUAL CONVECTION, 180ºC, 30% for 18 minutes then
15ml (1 tbsp) milk CONVECTION 180ºC for 3 minutes until golden and a
skewer comes out clean.

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 RECIPES
LATTICE CAKE
Serves 8 (800g) 1 Cream the margarine and sugar until light and fluffy, beat in
100g margarine the eggs. Fold in the flour, ground almond and fruit until well
100g caster sugar combined.
3 eggs (medium), beaten 2 Spoon the cake mixture into a greased and lined 18cm (7")
100g plain flour cake dish, smooth the surface.
75g ground almond 3 Roll out the marzipan into an 18cm (7”) circle and cut into
175g mixed dried fruit 8 equal strips, place 4 strips 2cm (3/4") apart on top of the
DECORATE: cake and place the remaining strips on top in the opposite
50g marzipan (see tip below) direction to create a lattice effect.
25g glacé cherry, halved 4 Place cherry and walnut halves alternately in each of the
25g walnut halves empty squares created by the pattern.
5 Place on the low rack and cook using sequence programming,
DUAL CONVECTION, 180ºC, 30% for 16 minutes then
Microwave Tip: CONVECTION 180ºC for 3 minutes 45 seconds until
Softening hard marzipan golden and firm.
Remove marzipan from packaging, place on
turntable and heat on 100% for 30 seconds.

Microwave Tip: Melting chocolate

Break 50g chocolate into small pieces and place in a bowl.
Heat on 100% for 2 minutes, stir every 30 seconds until evenly melted.

PARKIN
Serves 8 - 12 (1.4kg) 1 Place oatmeal, flour and ginger in a bowl, mix well.
225g medium oatmeal 2 Place the margarine, sugar, syrup, treacle and milk in a large
225g self raising flour bowl, heat on 100% for 5 minutes, stir every minute. Stir in
10ml (2 tsp) ground ginger flour mixture, mix well.
225g margarine 3 Grease and line the base of a deep, square 20cm (8") dish
225g brown sugar with greaseproof paper, pour in parkin mixture.
100g golden syrup 4 Place on low rack and bake on DUAL CONVECTION,
125g black treacle 180ºC, 30% for 27 minutes until well risen and a skewer
300ml (1/2 pint) milk comes out clean.

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 RECIPES
HONEY & LEMON SQUARES
Makes 9 squares 1 Grease and line the base of a square 23cm (9") dish with
125g margarine greaseproof paper.
50g set honey 2 Cream the margarine, honey and sugar until light and fluffy.
50g soft brown sugar Beat in egg and lemon rind, stir in lemon juice, flour and milk.
1 egg (medium) 3 Spoon mixture into the prepared dish.
grated rind and juice of 1 lemon (see tip, page 88) Place on the low rack and bake on DUAL CONVECTION,
175g self raising flour 200ºC, 50% for 10 minutes until firm to the touch. Cool
30ml (2 tbsp) milk before turning out.
TOPPING: 4 To prepare topping, place lemon juice and honey in a bowl,
15ml (1 tbsp) lemon juice (see tip, page 88) mix well. Heat on 100% for 1 minute.
15ml (1 tbsp) clear honey (see tip, page 94) Brush over the cake, sprinkle with sugar and cut into 9
demerara sugar to sprinkle squares.

CHOCOLATE ORANGE CAKE

Serves 8 1 Grease and line the base of a 20cm (8") cake dish with
175g margarine greaseproof paper.
175g caster sugar 2 Cream margarine and sugar, beat in eggs. Fold in flour.
3 eggs (medium) Place half the mixture in a separate bowl, stir the orange rind
175g self raising flour into one bowl. Heat chocolate on 100% for 2 minutes, stir
grated rind of 1 orange every 30 seconds until melted. Stir chocolate into the other
50g plain or milk chocolate, broken into bowl. Place alternate spoonfuls of the two mixtures into
pieces prepared dish.
3 Use a skewer to swirl mixture creating a marbled effect,
smooth the surface.
4 Cook on 100% for 6 minutes until a skewer comes out clean.
Allow to cool before turning out.

BANANA STREUSEL LOAF

Serves 8 - 10 1 Combine all the loaf ingredients in a large bowl.
225g self raising flour Spoon the mixture into a greased and lined 1.5 litre (21/2
100g light soft brown sugar pint) glass loaf dish.
100g margarine, melted 2 To prepare the topping, mix the flour and sugars together in
3 ripe bananas, mashed a small bowl.
2 eggs (medium), beaten 3 Cut in the margarine with a knife until the mixture resembles
45ml (3 tbsp) milk coarse crumbs. Stir in the walnut.
5ml (1 tsp) mixed spice 4 Sprinkle the topping over the loaf mixture.
STREUSEL TOPPING: 5 Place on the low rack and cook on DUAL CONVECTION,
25g plain flour 200ºC, 30% for 30 minutes.
15ml (1 tbsp) caster sugar
15 ml (1 tbsp) soft brown sugar
25g margarine
25g walnut, chopped

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 RECIPES
BELGIAN BISCUIT CAKE
Serves 8 1 Place the margarine, chocolate and syrup in a medium bowl
100g margarine and heat on 50% for 2 - 3 minutes, stirring every minute, until
200g plain chocolate, broken into pieces just melted.
30ml (2 tbsp) golden syrup 2 Add the crushed biscuit and fruit, mix well.
300g digestive biscuit, crushed 3 Place the mixture into a greased 20cm (8”) flan dish and
75g mixed glace fruit, chopped spread evenly.
4 Chill in a refrigerator for 3 - 4 hours or overnight.
5 Cut into squares to serve.

RICH FLAPJACK
Makes 10 pieces 1 Place the margarine, sugar and syrup in a large bowl, heat on
175g margarine 100% for 3 - 4 minutes, stir every minute until melted, add
100g demerera sugar the oats, mix well.
175g golden syrup 2 Spoon mixture into a well greased 25cm (10") flan dish,
275g jumbo oats smooth the surface.
3 Place on the low rack, cook on DUAL CONVECTION,
180ºC 10% for 18 minutes until golden brown.
4 After cooking, loosen flapjack around the rim and slice into
10 pieces.
Leave to cool in the dish for approx. 2 hours.

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 RECIPES
CHOCOLATE BROWNIES
Serves 8 - 12 (1.3kg) 1 Combine the margarine, sugar, vanilla essence and eggs
340g margarine together until smooth.
340g caster sugar 2 Stir in the remaining ingredients.
7.5ml (11/2 tsp) vanilla essence 3 Grease and line the base of a deep, square 20cm ( 8") dish
6 eggs (medium), beaten with greaseproof paper, spoon in the brownie mixture and
150g plain flour smooth the surface.
75g cocoa powder 4 Place on the low rack and bake on DUAL CONVECTION,
2.5ml (1/2 tsp) baking powder 180°C, 30% for 25 minutes until a skewer comes out clean.
100g walnut, roughly chopped

Microwave Tip: Softening crystalised honey

Place 100g honey in a bowl. Heat on 100% for 1 minute until runny.

LINZER BAKERIES
Makes 70 cookies 1 Knead all ingredients into a short crust dough, place in cool
280 g Flour area for 1/2 hour.
210 g Butter 2 Preheat the oven to CONVECTION 200°C
100 g Sugar 3 Roll the dough to about 3 mm thickness, cut out round
100 g Almonds, with peel, powdered shapes of about 5 cm diameter. Place 12 cookies on a round
1 Egg yolk baking pan diameter 30cm (12") covered with greaseproof
25 ml Lemon juice (½ lemon) paper.
Some cinnamon 4 Place on the low rack and bake on CONVECTION 200°C
for 8-10 minutes.
5 Allow to cool and remove from the greaseproof paper only
when cookies are completely dry.
6 Prepare the next 12 cookies and bake and so on.

These cookies are very decorative, if you dip one half of each
cookie into melted semi-sweet chocolate.

Microwave Tip: Freshening bread

Place 100g bread on the turntable and heat on 100% for 30 seconds.

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 RECIPES
POTATO BREAD
Serves 4 1 Place the potato, flour, cheese, salt, herbs, garlic and mustard
275g potato, cooked and mashed in a large bowl, mix well.
275g self raising flour 2 Add the egg and milk, mix to form a soft dough.
100g mature cheddar cheese, grated Knead the dough into a round shape approx. 20cm (8") in
5ml (1 tsp) salt diameter. Place in a 25cm (10") flan dish, brush with egg to
5ml (1 tsp) mixed dried herbs (see tip, page 63) glaze, sprinkle with parsley.
2 cloves garlic, crushed (see tip, page 67) 3 Place on the low rack, and bake on DUAL CONVECTION,
10ml (2 tsp) whole grain mustard 220ºC, 30% for 20 minutes until golden.
1 egg (medium), beaten Serve with soup, cheese or salad.
75ml (5 tbsp) milk
1 egg (medium), beaten to glaze
5ml (1 tsp) fresh parsley, chopped to sprinkle

SODA BREAD
Serves 4 1 Combine flour, oatmeal, salt, bicarbonate of soda in a large
175g wholemeal self raising flour bowl. Rub in the margarine.
100g medium oatmeal 2 Add the yoghurt and milk, mix to form a soft but not sticky
2.5ml (1/2 tsp) salt dough.
5ml (1 tsp) bicarbonate of soda 3 Knead lightly into a round shape approx. 20cm (8") in
25g margarine diameter. Place in a greased 25cm (10") flan dish.
120ml (8 tbsp) natural yoghurt 4 Preheat the oven to CONVECTION 220ºC.
90ml (6 tbsp) milk 5 Use a knife to mark into 8 wedges, cut only halfway through
1 egg (medium), beaten to glaze dough. Glaze surface with egg, sprinkle with sesame seeds.
6 Place on the low rack, bake on DUAL CONVECTION,
200ºC, 10% for 15 minutes until golden.
Serve with cheese and a salad.

DATE & WALNUT BREAD

Serves 6 - 8 1 Place date in a large bowl, add the boiling water, leave aside
175g date, chopped to cool.
150ml (1/4 pint) boiling water 2 Place flours, sugar, salt and bicarbonate of soda in a bowl,
225g plain flour mix well. Rub in margarine until mixture resembles fine
125g wholemeal flour breadcrumbs, stir in walnut.
125g caster sugar 3 Add the date mixture, milk and egg, mix well.
2.5ml (1/2 tsp) salt 4 Grease and line, with greaseproof paper, the base of a 1.5
2.5ml (1/2 tsp) bicarbonate of soda litre (21/2 pint) loaf dish.
100g margarine Spoon in mixture and smooth the surface.
125g walnut, roughly chopped 5 Preheat the oven to CONVECTION 200ºC.
150ml (1/4 pint) milk 6 Place on the low rack, bake on DUAL CONVECTION,
1 egg (medium), beaten 200ºC, 50% for 20 minutes until a skewer comes out clean.
Serve sliced, spread generously with butter.

Microwave Tip: Drying breadcrumbs

Spread 100g fresh breadcrumbs evenly over a large plate.
Heat on 100% for 2 - 3 minutes, stir every minute until crispy.

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 RECIPES
WHITE SAUCE
Makes 300ml (1/2 pint) 1 Place the margarine in a bowl, heat on 100% for 40 seconds
25g margarine until melted.
25g plain flour 2 Stir in the flour, mix well for approx. 30 seconds and gradually
300ml (1/2 pint) milk whisk in the milk.
salt and pepper to taste 3 Cook on 100% for 4 minutes, stir twice during cooking.
Season with salt and pepper.

CHEESE SAUCE: Add 75g grated cheese and 5ml (1 tsp) mustard powder at Stage 2.
Serve with vegetables or fish.
PARSLEY SAUCE: Stir 15 - 30ml (1 - 2 tbsp) fresh chopped parsley into the finished sauce.
Serve with fish.
ONION SAUCE: Stir 225g cooked onion, finely chopped, into finished sauce.
Heat on 100% for 1 minute. Serve with meat or vegetables.
MUSHROOM SAUCE: Add 2 sliced spring onions and 50g chopped mushroom at the end of Stage 2.
Serve with meat.
SWEET WHITE SAUCE: Omit salt and pepper from the basic recipe. Add 50g caster sugar at Stage 2.
Serve with puddings as an alternative to custard.
NOTE: To make 600ml (1 pint) of sauce, double the ingredients, follow stages 1 and 2 then
cook on 100% for 6 minutes.

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 RECIPES
SWEET & SOUR SAUCE
Makes 600ml (1 pint) 1 Place the onion, green pepper, garlic and margarine in a bowl,
125g onion, finely chopped mix well. Cook on 100% for 2 minutes.
1 green pepper, finely chopped 2 Stir in the flour, gradually add the vinegar, soy sauce, stock
2 cloves garlic, crushed (see tip, page 67) and sugar. Cook on 100% for 3 - 4 minutes, stir every minute
30g margarine until the mixture has thickened.
30g plain flour Blend in a food processor for a smoother sauce.
30ml (2 tbsp) white wine vinegar Serve with spare ribs (page 58).
30ml (2 tbsp) soy sauce
300ml (1/2 pint) hot chicken stock
50g soft dark brown sugar

BLUE CHEESE SAUCE

Makes 300ml (1/2 pint) 1 Place the cheese, cream, wine, cornflour and parsley in a
100g blue stilton cheese, finely chopped bowl, mix well. Season.
300ml (1/2 pint) soured cream 2 Heat on 100% for 8 minutes.
150ml (1/4 pint) white wine
15ml (1 tbsp) cornflour blended with water
30ml (2 tbsp) fresh parsley, chopped
salt and pepper to taste

SPICY TOMATO SAUCE

Makes 600ml (1 pint) 1 Place bacon, carrot, onion and garlic in a large bowl, cover
3 rashers bacon, chopped (optional) and heat on 100% for 3 minutes.
150g carrot, chopped 2 Add all other ingredients to bacon mixture and mix well.
225g onion, chopped Cook on 70% for 35 minutes.
2 cloves garlic, crushed (see tip, page 67) 3 Blend in a food processor until smooth, return to bowl and
800g canned, chopped tomatoes cook on 70% for 3 minutes.
300ml (1/2 pint) red wine Serve with Stuffed Tofu (page 68).
45 - 60ml (3 - 4 tbsp) medium chilli sauce
10ml (2 tsp) mustard powder
30ml (2 tbsp) tomato puree

TOFFEE & WALNUT SAUCE

Makes 300ml (1/2 pint) 1 Combine all ingredients in a bowl, heat on 70% for 4 - 5
125g margarine minutes, stir every minute until sugar has dissolved and the
175g dark soft brown sugar mixture is thick and glossy.
90ml (6 tbsp) double cream Serve hot with ice-cream.
50g walnut, finely chopped

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 RECIPES
CHOCOLATE SAUCE
Makes 150ml (1/4 pint) 1 Heat chocolate and water on 100% for 1 minute, stir after 30
50g plain or milk chocolate seconds. Stir vigorously until melted.
30ml (2 tbsp) water 2 Add evaporated milk, cornflour and sugar.
90ml (6 tbsp) evaporated milk Heat on 100% for 1 - 2 minutes, mix well.
5ml (1 tsp) cornflour Finally, stir in the vanilla essence.
5ml (1 tsp) caster sugar Serve hot or cold with ice-cream, chocolate sponge.
5ml (1 tsp) vanilla essence

Microwave Tip:Toasting coconut

Spread 100g (4oz) desiccated coconut on a plate. Heat on 100% for 2 - 3 minutes, stir every minute.

CHOCOLATE FUDGE
Makes 675g 1 Place the chocolate in a bowl and heat on 100% for 2
150g milk chocolate, broken into pieces minutes, stir every 30 seconds until melted.
100g butter, melted 2 Stir in butter, icing sugar and milk.
450g icing sugar Heat on 100% for 2 - 3 minutes, stir vigorously every minute
45ml (3 tbsp) milk until the mixture is thick and glossy.
3 Pour into a greased, rectangular 20 x 15cm (8 x 6") dish, chill
to set before cutting.

STRAWBERRY JAM
Makes 675g 1 Place strawberry and lemon juice in a very large bowl.
675g strawberry, washed and hulled 2 Heat on 100% for 4 minutes until strawberries have softened.
45ml (3 tbsp) lemon juice (see tip, page 88) Add the sugar, mix well.
675g preserving sugar 3 Cook on 70% for 35 - 40 minutes until setting point* is
reached, stir every 5 minutes.
4 Pour into hot, clean jars. Cover, seal and label.

VARIATION: Replace strawberries with raspberries for raspberry jam.

* Setting point:
To determine, place 5ml (1 tsp) jam onto a saucer. Chill.
Move surface of jam with finger, if it wrinkles, setting point has been reached.

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 GUARANTEE
Sharp Electronics (UK) Ltd. (“Sharp”) guarantees that for a period of 12 months from the date of purchase
the enclosed product will be free from defects in materials and workmanship. Sharp agrees to provide for the
repair or, at its option, the replacement of a defective product. Sharp reserves the right to replace defective
parts, or the product, with new or refurbished items. Items that are replaced become the property of Sharp.
To benefit from this guarantee, any fault that occurs must be notified to Sharp, or its appointed Service
Facility, within one year from the date the product was purchased. Proof of purchase, such as a receipt or
invoice, must be provided.
If the product is exchanged, the replacement shall be covered by the unexpired portion of the original
guarantee.
In the unlikely event of the product requiring repair, please contact the supplier from whom it was purchased.
Where this is not possible, please contact an appointed Service Facility. Details of Service Facilities appointed
by Sharp can be obtained from www.sharp.co.uk/customersupport/service or by contacting the Sharp
Customer Information Centre whose details are given below.
This guarantee shall only apply to faults that are due to inferior workmanship or materials. It does not cover
faults or damage caused by accident, misuse, fair wear and tear, neglect, tampering with the product, or repair
other than by a Service Facility appointed by Sharp.
The product is intended for private domestic use only. The guarantee will not apply if the product is used in
the course of a business, trade or profession.
The guarantee does not cover:
• Glass/ceramic turntables, as they can be damaged by handling/cleaning methods.
• Faults resulting from inadequate cleaning. Regular cleaning is required to prevent a build up of food residue
that can also affect the performance of the product.
• Carriage costs to or from the repair centre.
No person has any authority to vary the terms or conditions of this guarantee.
This guarantee is offered as an additional benefit to your statutory rights, and does not affect these rights in
any way.
You may not transfer your rights or obligations under this warranty to anyone else.
If you have any difficulty operating the product, or would like information on other Sharp products, please
telephone the Sharp Customer Information Centre on the number given below.

Sharp Customer Information Centre

Website: www.sharp.co.uk/customersupport
Telephone: 08705 274277 (01 676 0648 in Southern Ireland)

Sharp Electronics (UK) Ltd is a company registered in England under number 965877
whose registered office is at
4 Furzeground Way, Stockley Park, Uxbridge, Middlesex, UB11 1EZ.

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 SPECIFICATIONS
AC Line Voltage . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Single phase 230-240V, 50Hz
Power Consumption:
Microwave. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1.55kW
Grill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.85kW
Convection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.85kW
Microwave/Grill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.95kW
Microwave/Convection. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.95kW
Off Mode (Energy Save Mode) . . . . . . . . . . . . . . . . . . . . . . . . . . less than 0.5W
Input Current:
Microwave. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6.7A
Output Power:
Microwave. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 900W (IEC 60705)
Grill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1400W
Convection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1400W
MAFF Heating Category . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . E
Microwave Frequency . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2450MHz (Group 2/Class B)*
Outside Dimensions: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 550(W) x 368(H) x 537(D)mm
Cavity Dimensions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 375(W) x 272(H) x 395(D)mm **
Oven Capacity . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40 litres **
Cooking uniformity . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Turntable diameter 362mm
Weight . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Approx. 23kg

* This Product fulfils the requirement of the European standard EN55011.

In conformity with this standard, this product is classified as group 2 class B equipment.
Group 2 means that the equipment intentionally generates radio-frequency energy in the form of
electromagnetic radiation for the heat treatment of food.
Class B equipment means that the equipment is suitable to be used in domestic establishments.

** Internal capacity is calculated by measuring maximum width, depth and height.

Actual capacity for holding food is less.

As part of a policy of continuous improvement, we The illustrations, technical information and data
reserve the right to alter design and specifications contained in this publication are, to our best
without notice. knowledge, correct at the time of going to print.
No part of this publication may be reproduced, The right to change specifications, at any time,
stored in a retrieval system or transmitted in any without notice, is reserved as part of our policy of
form, electronic, mechanical, photocopying, recording, continuous development and improvement.
translating or other means without prior permission
from SHARP Electronics (U.K.) Ltd.

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PRINTED IN THAILAND
TCADCB236WRRZ-K82