6675 BUILT-IN MICROWAVE OVEN Cookery Book & Operating Instructions Retention of this Instruction Book... This Instruction Book must be kept handy for reference as it contains important details on the safe and proper use of the appliance. If you sell or pass the appliance to someone else, or move house and leave it behind, make sure this Book is also provided so the new owner can become familiar with the appliance and safety warnings.
Standard Conversion Chart Weight 1/ 2 oz 1oz 2oz 3oz 4oz 5oz 6oz – 15g – 25g – 50g – 75g – 100g – 150g – 175g 7oz 8oz 9oz 10oz 11oz 12oz 13oz 14oz 15oz 1lb/16oz – – – – – – – – – – 200g 225g 250g 275g 300g 350g 375g 400g 425g 450g Capacity 1/ 2 tsp – 3ml 1tsp 1tbsp 1/ 4pt 1/ 2pt 3/ 4pt 1pt 13/4pt – – – – – – – 5ml 15ml 150ml 300ml 450ml 600ml 1 litre When using recipes in this book always follow metric or imperial measurements. Do not combine the two.
Welcome to Hotpoint Microwave Cooking Thank you for purchasing a Hotpoint Microwave Oven. Even if this is not your first microwave oven, do please read the opening chapters of this cookbook to achieve perfect results every time. Intelligent Wave Technology This microwave oven has the benefit of Intelligent Wave Technology. This unique technology has been in use with microwave ovens in Japan for many years, improving the cooking performance of the oven.
For your safety read the following information carefully This appliance is supplied with a moulded three pin mains plug for your safety and convenience. A 13 amp fuse is fitted in this plug. Should the fuse need to be replaced, please ensure that the replacement fuse has a rating of 13 amps and that it is approved by ASTA or BSI to BS1362. Check for the ASTA mark or the BSI mark on the body of the fuse. If the fuse cover is detachable, never use the plug with the cover omitted.
Unpacking your oven 1. Examine Your Oven Unpack oven, remove all packing material, and examine the oven for any damage such as dents, broken door latches or cracks in the door. Notify dealer immediately if unit is damaged. Do NOT install if unit is damaged. 2. Guarantee Your receipt is your guarantee, please keep safely. 3. Cord If the supply cord of this appliance is damaged, it must be replaced by the special cord available only from the manufacturer. N.B.
Care & Cleaning of your Microwave Oven 1. Switch the oven off at the oven wall switch before cleaning and unplug at socket if possible. cleaning the Control Panel, leave the oven door open to prevent the oven from accidentally turning on. After cleaning touch STOP/CANCEL Pad to clear display window. 2. Keep the inside of the oven, door seals and door seal areas clean. When food splatters or spilled liquids adhere to oven walls, door seals and door seal areas wipe off with a damp cloth.
Parts of Your Oven 1. Do not operate the oven without the Roller Ring and Glass Turntable in place. 2. Only use the Glass Turntable specifically designed for this oven. Do not substitute with any other Glass Turntable. 3. If Glass Turntable is hot, allow to cool before cleaning or placing in water. 4. Do not cook directly on Glass Turntable. Always place food in a microwave safe dish. The only exception to this is when cooking Jacket Potatoes on microwave only. 5.
Important Information – Read Carefully Safety If smoke or a fire occurs in the oven, press Stop/Cancel button and leave the door closed in order to stifle any flames. Disconnect the power cord, or shut off power at the fuse or the circuit breaker panel. Short Cooking Times As microwave cooking times are much shorter than other cooking methods it is essential that recommended cooking times are not exceeded without first checking the food. Cooking times given in the cookbook are approximate.
Important Information – Read Carefully 9. Meat Thermometer. Use a meat thermometer to check the degree of cooking of roasts and poultry only when meat has been removed from the microwave. If undercooked, return to the oven and cook for a few more minutes at the recommended power level. Do not leave a conventional meat thermometer in the oven when microwaving. 10. Paper, Plastic. Carefully attend the appliance if paper, plastic or other combustible materials are used as containers or for covering.
Microwaving Principles IMPORTANT NOTES Microwave energy has been used in this country to cook and reheat food since early experiments with RADAR in World War II. Microwaves are present in the atmosphere all the time, both naturally and from manmade sources. Manmade sources include radar, radio, television, telecommunication links and car phones. HOW MICROWAVES COOK FOOD In a microwave oven, electricity is converted into microwaves by the MAGNETRON.
General Guidelines STANDING TIME Dense foods e.g. meat, jacket potatoes and cakes, require a STANDING TIME (inside or outside of the oven) after cooking, to allow heat to finish conducting to cook the centre completely. ■ MEAT JOINTS – Stand 15 mins. wrapped in aluminium foil. ■ JACKET POTATOES – Stand 5 mins. wrapped in aluminium foil. ■ LIGHT CAKES – Stand 5 mins. before removing from dish. ■ RICH DENSE CAKES – Stand 15-20 mins. ■ FISH – Stand 2-5 mins. ■ EGG DISHES – Stand 2-3 mins.
DISH SIZE QUANTITY SPACING SHAPE Follow the dish sizes given in the recipes, as these affect the cooking and reheating times. A quantity of food spread in a bigger dish cooks and reheats more quickly. Small quantities cook faster than large quantities, also small meals will reheat more quickly than large portions. Foods cook more quickly and evenly if spaced apart. NEVER pile foods on top of each other. Even shapes cook evenly.
Containers to use Choosing the correct container is a very important factor in deciding the success or failure of your cooking. Testing Dishes for Suitability - For Microwave Cooking Only. When unsure that a cooking container is suitable for use in your microwave, check by the following test: 1. Fill a microwave safe measuring jug with 300ml (1⁄2pt) cold water. 2. Place it on the turntable alongside the dish to be tested.
PLASTIC CLING FILM Many plastic containers are designed for microwave use, but do not use for cooking foods high in sugar or fat or for foods that require long cooking times e.g. brown rice. Only use Tupperware® containers if they are designed for microwave use. Do not use Melamine. Never cook in margarine cartons or yoghurt pots, as these will melt with the heat from the food. If heatproof they can be used for Convection or Combination cooking. DO NOT USE UNDER THE GRILL.
Control Panels 6675 (1) Display Window (2) Time Pads (3) Auto Weight Microwave Programmes (4) Auto Weight Combination Programmes (5) Auto Defrost Programmes (6) Microwave Power Setting (7) Grill Setting (8) Convection Pad (9) RAPID-BAKE Pad (1) (2) (3) (10) Combination Pad (6) (11) Delay/Stand Pad: This can be used to delay a cooking programme for up to 9 hrs 99 mins., or used to time or for standing (non-cooking) time.
Let’s Start to Use your Oven 1 6675 Plug in Plug into a 13 amp fused electrical socket. You will be reminded to read your operating instructions. 2 Press Clock Pad Set clock as a 12hr clock. Set time using time pads. Press clock pad again. (See page 15 for details). 3 Press Convection Pad (This procedure is to burn off the oil used for rust protection in the oven.) Keep pressing this pad until 250C is in the display window. Remove all accessories from the oven.
Setting the Clock Press twice Press once Inoperable Press five times ● Press Clock Pad “SET TIME” will appear in the display window, and the colon starts to blink. ● Press Time Pads ● Enter time of day by pressing Time Pads e.g. 1.25pm (12hr clock). Press Clock Pad Colon stops blinking. Time of day is now locked into the display. N.B. 1. To reset time of day, repeat step 1 through to step 3. 2. The clock will keep the time of day as long as the oven is plugged in and electricity is supplied. 3.
Microwave Cooking and Defrosting ACCESSORY TO USE: When using your oven on MICROWAVE only, the glass turntable provided must always be in position. DO NOT attempt to use microwave only with any metal accessory in the oven. Foods reheated or cooked by MICROWAVE only are normally covered with a lid or cling film, unless otherwise stated. DO NOT place food directly onto the turntable except in the case of Jacket Potatoes cooked by MICROWAVE only. Two Stage Cooking: e.g.
Auto Defrost Programmes This feature allows you to defrost items such as minced meat, chops, chicken portions, meat joints and bread. The AUTO DEFROST pad should be pressed to select the correct category and then enter in the weight of the food in kilogrammes, grams or pounds and ounces using the appropriate pads (See page 16). Foods should be placed in a suitable dish, whole chickens and joints of meat should be on an upturned saucer or on a rack.
Defrosting Guidelines By selecting the DEFROST power level from the microwave power pad, and setting a time, you can defrost food in your microwave. The biggest problem is getting the inside defrosted before the outside starts to cook. For this reason the defrost programme alternates between a defrost power and a standing time. The name for this type of defrost is cyclic and during the standing stages there is no microwave power in the oven, although the light will remain on and the turntable will turn.
Defrosting Foods Using Defrost Power & Time The times given below are a guideline only. Always check the progress of the food by opening the oven door and then re-starting. For larger quantities adjust times accordingly. Food should not be covered during defrosting. Meat Defrosting Time Method Standing Time Beef/Lamb/ Pork Joint 14-16 mins 450g (1lb) Place in a suitable dish or on an upturned saucer or use a rack. Turn 3-4 times. Shield 60 mins.
Using the the Delay/Stand Feature The Delay/Stand Pad is used as a timing pad either before, during or after a cooking programme. When the Delay/Stand Pad is selected with a time, there is no microwave power in the oven during this time. 1. To Set a Standing Time: Power level & Time ● Set the desired Cooking Programme, by selecting power level and time required. inoperable ● Then Press the Stand Pad. ● Set desired standing time (max 9hrs 99mins) (10 sec. pad is inoperable).
Grilling The radiant Grill system on the oven gives efficient cooking for a wide variety of foods e.g. chops, sausages, steak, toast, oven chips etc. ALWAYS PREHEAT THE GRILL BEFORE USE. The metal tray must be on the glass turntable when preheating. Inoperable • Select Grill power. Press once for Grill 1 (High), twice for Grill 2 (Medium) or three times for Grill 3 (Low). • Press Start to preheat. • Press Time pads to enter “P” will appear in the display cooking time. Maximum time is window.
Grilling OVEN ACCESSORIES TO USE When grilling foods the Glass Turntable should be in position, with the Metal Tray, then the Splash Guard and the Grill Accessory on top. Place food on Grill Accessory on Splash Guard in the Metal Tray on the Turntable. The Grill Accessory will allow fat to drip through into the Metal Tray while the Splash Guard sitting in the Metal Tray will prevent excess splatter and smoke when grilling steaks, chops and other fatty foods.
Convection Cooking Your Microwave Oven can be used as a conventional oven by using the CONVECTION mode which incorporates a heating element with a fan. For best results always place food in a preheated oven. The Metal Tray must be on the Glass Turntable when preheating. Inoperable ● Press to select oven temperature. The oven starts at 150 °C and then for each press the temperature will count up in 10 °C stages to 250 °C, then to 40 °C, 100 °C, 110 °C etc. ● Press Start to preheat.
Convection Cooking OVEN ACCESSORIES TO USE When using the convection oven the Glass Turntable should be in position and must have the Metal Tray placed on top. The food is then placed on the Low Rack or directly onto the Metal Tray. When cooking meat or other fatty foods ensure that the Splash Guard is also in position. Follow your individual recipe guidelines. Roasting Meat: Glass Turntable, Metal Tray, Splash Guard and Low Rack. Baking: Glass Turntable, Metal Tray, Low Rack.
RAPID-BAKE Cooking The oven can be programmed to cook or reheat food by the grill and the convection oven working simultaneously, to give foods that extra crispness and colour. This is known as RAPID-BAKE and can often reduce traditional oven cooking times. ALWAYS PREHEAT BEFORE USE. The Metal Tray must be on the Glass Turntable when preheating. • Press to select oven temperature.
RAPID-BAKE Cooking OVEN ACCESSORIES TO USE When using RAPID-BAKE the Glass Turntable should be in position and must have the Metal Tray placed on top. Food can be placed on the Low Rack or Grill Accessory - see individual recipe for guidelines. When cooking meat or fatty foods, the Splash Guard should be placed inside the Metal Tray, but underneath the Low Rack (see below). The Splash Guard reduces splattering of hot fat from the otherwise open Metal Tray.
Combination Cooking Your oven has three methods of cooking by Combination. 1. Convection and Microwave 2. Grill and Microwave COMBINATION cooking is ideal for many foods. The microwave power cooks them quickly, whilst the oven, grill or both gives the traditional browning and crispness. All this happens simultaneously resulting in most foods being cooked in 1/2-2/3 of the conventional cooking time.
Combination 1. Convection and Microwave This is the most popular combination mode combining convection heat with microwave power. Casseroles, meat joints, jacket potatoes and pastries are very successful using this combination. Unsuitable foods are those which contain whisked eggs, meringues, rich fruit cakes, biscuits and yorkshire puddings. It is not necessary to preheat except when cooking pastry dishes, when you will achieve a better result.
Combination 1. Convection and Microwave GUIDELINES • Food is usually cooked UNCOVERED. • After cooking it is important that the accessories are removed for cleaning before re-use and that the oven walls and floor are wiped with a cloth squeezed in hot soapy water to remove any grease. DO NOT PUT ACCESSORIES IN THE DISHWASHER. The chart below gives suggestions for Combination programmes. For cooking times refer to cooking charts or a similar recipe in the book.
Combination 2. Grill and Microwave This Combination mode is suitable for foods which are normally grilled and for reheating small savoury items. It is necessary to preheat when using this Combination mode and food should always be cooked uncovered. Do not use this programme with less than 200 g (7 oz) of food. Grill 1 - HIGH Grill 2 - MEDIUM Grill 3 - LOW To Preheat Grill • Press Combination Pad. • Select Grill Power.
Combination 2. Grill and Microwave OVEN ACCESSORIES TO USE When using Combination cooking the Glass Turntable should be in position and must have the Metal Tray on top. Food should be placed directly onto the Grill Accessory which stands on the Splash Guard inside the Metal Tray. This is then placed on the Glass Turntable. GUIDELINES • Food is always cooked UNCOVERED.
Combination 3. RAPID-BAKE and Microwave This Combination mode is very useful for foods which require quick browning or crisping. Unsuitable foods are casseroles, cakes, meringues, pastries with sweet fillings, foods containing whisked eggs and yorkshire puddings. It is not necessary to preheat and food should always be cooked uncovered. • Press Combination Pad. • Press to select oven • Press to select Grill Power, if • Press to select Microwave temperature. The oven starts you wish to adjust from Power.
Combination 3. RAPID-BAKE and Microwave OVEN ACCESSORIES TO USE When using Combination cooking the Glass Turntable should be in position and must have the Metal Tray on top. Non-metallic dishes or items of food can be placed directly onto Low Rack on the Metal Tray on the Glass Turntable. Small items should be placed in a heatproof dish on the Low Rack. Food should be placed directly onto the Grill Accessory with the Splash Guard and Metal Tray on the Glass Turntable.
Auto Weight Cook Programmes This feature allows you to cook or reheat sixteen foods by setting the weight only. The oven determines the Microwave power level and/or Combination setting, then the cooking time automatically. Select the category of food and then just enter the weight. The weight can be entered in kilogrammes, grams or pounds and ounces. ● Select the desired Auto Weight Programme, by pressing the pad. The pad can be pressed once or twice to select one of the two programmes available.
Auto Weight Cook Programmes Auto Programmes must ONLY be used for the foods described below. Programmes 1 to 4 use Microwave Power only. Programmes 5 to 16 use a Combination programme. 1 Chilled Meal *IMPORTANT NOTE: These programmes are not suitable for foods that cannot be stirred e.g. Lasagne/Shepherds Pie. These convenience meals can be cooked on the Crispy Top programme for ‘Chilled and Frozen’ dishes. 2 Frozen Meal M This programme is for reheating a chilled convenience meal that can be stirred.
Auto Weight Cook Programmes Auto programmes must ONLY be used for the foods described below. Programmes 9 to 16 use a combination of Microwave and Convection 10 Meat Casserole 9 Meat - Beef/Lamb To cook a joint of beef or lamb. Place joint on Low Rack with Splash Guard on Metal Tray and place on Glass Turntable. Press pad once, enter the weight and press START. Turn halfway. C C For cubed meat (e.g. Braising steak, lamb, pork, not chicken) and vegetables.
Cooking and Reheating Guidelines Most foods reheat very quickly in your oven by HIGH power. Meals can be brought back to serving temperature in just minutes and will taste freshly cooked and NOT leftover. Always check food is piping hot and return to oven if necessary. As a general rule, always cover wet foods, e.g. soups, casseroles and plated meals. Do not cover dry foods e.g. bread rolls, mince pies, sausage rolls etc.
Reheating Charts The times given in the charts below are a guideline only, and will vary depending on STARTING temperature, dish size etc. HEATING CATEGORY Your oven is Heating Category E and this is displayed on the front of your oven door. The information on this label will assist you in using new instructions on food packs to enable you to programme the best heating time in your oven.
Reheating Charts Weight/ Quantity Power Level Time to Select (approx) Chilli Con Carne 410 g HIGH 3 mins. 30 secs. Hot Dogs (drained) 415 g HIGH 3 mins. Place in a heatproof bowl on turntable. Cover. Meat Balls 418 g HIGH 4 mins. 30 secs. Place in a heatproof bowl on turntable. Cover. Food Instructions/Guidelines CANNED MEAT Place in a heatproof bowl on turntable. Cover. Minced Beef & Onion 392 g HIGH 4 mins. Place in a heatproof bowl on turntable. Cover.
Reheating Charts Food Weight/ Quantity Power Level Time to Select (approx) Instructions/Guidelines DRINKS — COFFEE 1 mug 235 ml HIGH 2 mins. 2 mugs 470 ml HIGH 3 mins. 30 secs. Place in a heatproof mug on turntable. 3 mugs 705 ml HIGH 4 mins. 30 secs. Stir, before, during and after reheating. 4 mugs 940 ml HIGH 6 mins. 235 ml 600 ml MED MED 2 mins. 4 mins. 30 secs. Place in a heatproof mug or jug on turntable. Stir, before, during and after reheating.
Reheating Charts Food Weight/ Quantity Power Level Time to Select (approx) Instructions/Guidelines PLATED MEALS – HOMEMADE – CHILLED Child size Adult size 1 HIGH 3 mins. 2 HIGH 5 mins. 1 HIGH 4-5 mins. 2 HIGH 5-6 mins. Place on a heatproof plate on turntable. Cover. Place on a heatproof plate on turntable. Cover. PORRIDGE 1 portion HIGH 1 min. Use a large bowl on turntable. Stir during cooking. 4 portions HIGH 5 mins. Use a large bowl on turntable. Stir during cooking.
Reheating Charts Food Weight/ Quantity Power Level Time to Select (approx) Instructions/Guidelines PURCHASED CONVENIENCE FOODS – CHILLED N.B. Transfer food from foil container to a similar sized heat-proof dish, except when using RAPID-BAKE.
Cooking Charts Food Weight/ Quantity Choice of Cooking Modes Time (mins.) Instructions/Guidelines BREAD – Frozen Part-baked rolls 200 g (4) Combi: 230°C + SIM power 10 Place on metal tray on turntable. Part-baked Garlic Baguette 170 g (1) Combi: 230°C + SIM power 7 Place on metal tray on turntable. BACON – from raw Rashers Steaks 200 g (8) 255 g (4) or GRILL 1 4-6 or 45 secs.
Cooking Charts on turntable. Food Weight/ Quantity Choice of Cooking Modes Time (mins.) Instructions/Guidelines BEEFBURGERS – Frozen from raw – Caution: Hot fat! Remove grill accessory with care. 227 g (4) HIGH power 6-8 or GRILL 1 12-14 Place on micro-safe rack or plate on turntable. Cover. Place on grill accessory, metal tray and splash guard on turntable. Turn halfway. CHICKEN from raw – CAUTION: Hot Fat! Remove accessory with care. For Guidelines see Meat Chapter page 60.
Cooking Charts Food Weight/ Quantity on turntable. Turn halfway. Choice of Time Cooking Modes (mins.) Instructions/Guidelines EGGS – Scrambled. HIGH power HIGH power HIGH power HIGH power HIGH power HIGH power 1 Egg 2 Eggs 3 Eggs 30 secs 20 secs 50 secs 30 secs 1min. 20 secs 30 secs • • • • Add 1 tbsp of milk for each egg used. Beat eggs, milk and knob of butter together. Cook for 1st cooking time then stir. Cook for 2nd cooking time then stand for 1 min.
Cooking Charts Food Weight/ Quantity Choice of Cooking Modes Stir halfway. Time (mins.) Instructions/Guidelines FISH - FROZEN from raw - For Guidelines see Fish Chapter page 55. Haddock Fillets 380 g (4) Scampi HIGH power or 7 GRILL 1 10-15 GRILL 1 or 8-10 Combi: RAPID-BAKE 230˚C 10 255 g + GRILL 2 + SIM power Whole Steaks Boil in the Bag 450 g (2) 450 g (2) 150 g - 170 g HIGH power HIGH power DEFROST then STAND then MEDIUM 10-12 8-9 4 then 2 then 6 Place in micro-safe dish.
Cooking Charts Food Weight/ Quantity Choice of Cooking Modes Time (mins.) Instructions/Guidelines LAMB – from raw – CAUTION: Hot Fat! Remove accessory with care. For Guidelines see Meat Chapter page 60. Casseroling lamb ie. diced shoulder HIGH then LOW power or Combi: 160°C + WRM power 10 then 60 1 hr. 30 mins. Place in micro-safe dish on turntable. Stir halfway. Cover. Place in casserole with lid on metal tray on turntable. Stir halfway.
Cooking Charts Food Weight/ Quantity Choice of Cooking Modes 450g (1lb) Time (mins.) Turn halfway. Instructions/Guidelines PORK – from raw – CAUTION: Hot Fat! Remove accessory with care. For Guidelines see Meat Chapter page 60. Chops 425 g Joints GRILL 1 15-20 Place on grill accessory on metal tray and splash guard on turntable. Turn halfway. MEDIUM power or 13-14 per 450 g (1lb) Place on upturned saucer in heatproof dish on turntable. Turn joint over halfway during cooking.
Cooking Charts GRILL/CONV 250˚C Food Weight/ Quantity Choice of Cooking Modes 8-10 Time (mins.) Instructions/Guidelines MILK PUDDING – Use large bowl, cover. Stir halfway. Flaked Rice 50 g SIMMER power 20 Add 600 ml (1pt) milk. 30 ml sugar Pudding Rice 50 g HIGH power then SIMMER 5 35 Add 450 ml (3/4pt) milk. 30 ml sugar Tapioca 50 g SIMMER power 30-35 Add 600 ml (1pt) milk.
Cooking Charts GRILL/CONV 250˚C Food Weight/ Quantity Choice of Cooking Modes 8-10 Time (mins.) Instructions/Guidelines FRESH VEGETABLES – Place in shallow micro-safe dish. Spinach Spring Greens Swede - cubed 450 g 450 g 450 g HIGH power HIGH power HIGH power 7 7 7-8 Add 90 ml (6tbsp) water. Cover. Add 90 ml (6tbsp) water. Cover. Add 90 ml (6tbsp) water. Cover. Add 30 ml (2tbsp) water. Cover. Add 30 ml (2tbsp) water. Cover. Add 30 ml (2tbsp) water. Cover. Add 30 ml (2tbsp) water. Cover.
Increasing and Decreasing Recipes INCREASING RECIPES • To increase a recipe from 4 to 6 servings, increase each ingredient listed by half. To double the quantity, simply double every ingredient listed. • Do not forget that large quantities will require a larger dish. Make sure that it is deep enough to prevent the recipe from boiling over during cooking. • Cover as directed in the recipe. Stir or rearrange foods as recommended. • Increase the stand times by 5 mins. per lb.
Soups and Starters Ingredients 25 g (1 oz) butter or margarine 1 large onion, peeled and finely chopped 675 g (11/2 lb) carrots, peeled and sliced 4 sticks celery, chopped 1 litre (13/4 pt) hot vegetable stock 1 small orange, grated rind and juice of salt and pepper 30 ml (2 tbsp) chopped parsley Carrot & Celery Soup Dish: 3 litre (6pt) bowl Serves 4 Oven Accessory: glass turntable 1. Place the butter and onion in bowl. Cover and cook on HIGH power for 3 mins. or until softened. 2.
Ingredients young spinach leaves 25 g (1 oz) butter 2 garlic cloves, crushed 450 g (1 lb) flat black mushrooms, finely chopped 75 g (3 oz) fine oatmeal 1 egg yolk 100 g (4 oz) cream cheese 30 ml (2 tbsp) chopped fresh herbs 15 ml (1 tbsp) lemon juice Mushroom Paté Serves 4 Dish: 18 cm (7") souffle dish lightly greased Oven Accessory: glass turntable + metal tray 1. Remove the stalks from the spinach and use the leaves to line the souffle dish, reserving leaves for the top. 2.
Ingredients 8 boneless, skinless chicken thighs 30 ml (2 tbsp) wholegrain mustard 100 g (4 oz) Gruyère or cheddar cheese 8 slices of smoked streaky bacon Cheesey Chicken & Bacon Rolls Dish: metal roasting tin Serves 4 Oven Accessory: glass turntable + metal tray + low rack 1. Spread the mustard over the rolled out chicken thighs and place a thin slice of cheese on top. Roll up the thighs. 2. Stretch the bacon with the back of a knife and wrap tightly around each thigh. Secure with cocktail sticks.
Fish WHOLE FISH For fish with a strong odour, eliminate the smell after cooking by placing 600 ml (1 pt) of boiling water and 1 sliced lemon in a large bowl, cook on SIMMER for 20 mins. Wipe out oven with a dry cloth. If cooking 2 whole fish together, they should be arranged head to tail for even cooking. ARRANGING LIQUID NOISE Thin fillets of fish i.e. plaice, should be rolled up prior to cooking to avoid overcooking on the thinner outside edge and tail.
Ingredients 350 g (12 oz) potatoes 25 g (1 oz) butter 1 small onion, finely chopped 200 g (7 oz) can tuna, drained 1 egg, hardboiled, chopped 30 ml (2 tbsp) fresh parsley, chopped 10 ml (2 tsp) lemon juice salt and pepper 1 egg, beaten 100 g (4 oz) breadcrumbs Tuna Fish Cakes Serves 4 Oven Accessory: glass turntable + metal tray + grill accessory + splash guard 1. Cook potatoes with 45 ml (3 tbsp) water, covered on HIGH power for 6-8 mins. or until cooked. Drain. 2.
Ingredients 450 g (1 lb) smoked haddock 30 ml (2 tbsp) lemon juice 1 large onion, sliced 15 ml (1 tbsp) oil 40 g (11/2 oz) butter 40 g (11/2 oz) flour 3 ml (1/2 tsp) mustard 600 ml (1 pt) milk salt and pepper 100 g (4 oz) Red Leicester cheese 600 g (11/4 lb) cooked jacket potatoes, sliced 75 g (3 oz) wholemeal breadcrumbs Coubliac Dish: baking sheet (round) Serves 4 Oven Accessory: glass turntable + metal tray 1. Place rice and water in a large casserole, cover and cook on HIGH power for 10 mins.
F I S H Ingredients 225 g (8 oz) tomatoes 125 ml (4 fl.oz) olive oil 30 ml (2 tbsp) tomato puree 2 onions, chopped 1 large leek, sliced 4 garlic cloves, crushed 1.
Ingredients 15 ml (1 tbsp) vegetable oil 1 clove garlic, crushed 1 large onion, chopped 1 x 397 g (14 oz) can chopped tomatoes 15 ml (1tbsp) tomato puree 1 x 397 g (14 oz) tin tuna, drained 1 x 200 g (7 oz) can sweetcorn, drained 1 x 200 g (7 oz) can sliced carrots, drained 100 g (4 oz) broccoli florets 100 g (4 oz) cashew nuts salt and pepper 50 g (2 oz) butter 50 g (2 oz) plain flour 600 ml (1 pt) milk 175 g (6 oz) grated cheddar cheese 30 ml (2 tbsp) chopped mixed herbs 10 sheets lasagne (precooked) Ing
Meat and Poultry DEFROSTED JOINTS STANDING TIME TURNING If the meat has previously been frozen, ensure it is properly thawed before cooking by microwave. Defrosted joints of meat must be allowed to STAND for a minimum of 30 mins. before cooking to ensure the centre is fully defrosted. Meat and poultry require a minimum of 15 mins. STANDING TIME wrapped in aluminium foil after cooking by microwave.
Ingredients 350 g (12 oz) leeks, trimmed 25 g (1 oz) butter 30ml (2 tbsp) plain flour 300 ml (1/2 pt) milk 225 g (8 oz) cooked chicken, chopped 100 g (4 oz) ham, chopped 175 g (6 oz) Gruyere cheese, grated 4 frozen individual garlic bread slices Dish: large casserole with lid Serves 4 Oven Accessory: glass turntable + metal tray 1. Place all ingredients in casserole dish. 2. Cover and cook on Combination: Convection 160°C + WARM power for 1hr 10 mins. or until cooked through. 3.
M E A T A N D P O U L T R Y Ingredients 350 g (12 oz) aubergine olive oil 50 g (2 oz) grated Parmesan cheese 10 ml (2 tsp) dried marjoram 4 skinless chicken breasts 1 egg, beaten 1 onion, chopped 2 cloves of garlic, crushed 400 g (14 oz) canned chopped tomatoes 15 ml (1 tbsp) tomato puree salt and pepper 100 g (4 oz) Mozzarella cheese, grated Ingredients 4 lemons, rind and juice of 5 cm (2") piece fresh root ginger, peeled and chopped 90 ml (6 tbsp) runny honey salt and pepper 2 poussins, about 450 g (1
Ingredients 1 onion, diced 1 clove garlic, crushed 15 ml (1 tbsp) oil 397 g (14 oz) can chopped tomatoes 15 ml (1 tbsp) tomato puree 5 ml (1 tsp) mixed herbs 450 g (1 lb) mince salt and pepper Savoury Mince Serves 4 Dish: 1.5 litre (3 pt) casserole dish Oven Accessory: glass turntable 1. Place onion, garlic and oil in casserole, cover and cook on HIGH power for 2 mins. or until soft. 2. Place all other ingredients in casserole. Stir well. 3. Cover and cook on HIGH power for 10 mins.
Ingredients 1 quantity Chilli Con Carne (see page 67) 12 Taco shells 1/ 2 lettuce, shredded 2 tomatoes, thinly sliced 100 g (4 oz) cheese, grated Tacos Serves 4 Dish: large dinner plate Oven Accessory: glass turntable 1. Prepare Chilli Con Carne according to recipe instructions. 2. Stand shells on plate. Heat on HIGH power for 40-50 secs. to warm through. M E A T A N D P O U L T R Y 3. Divide shredded lettuce between Taco shells. Fill with hot Chilli mixture.
Ingredients 600 g (11/4 lb) braising steak, cubed 45 ml (3 tbsp) seasoned flour 600 ml (1 pt) hot beef stock 45 ml (3 tbsp) tomato puree 30 ml (2 tbsp) paprika 5 ml (1 tsp) sugar 60 ml (4 tbsp) soured cream Hungarian Goulash Dish: large casserole + lid Serves 4 Oven Accessory: glass turntable + metal tray 1. Toss meat in the flour. Combine all ingredients except the soured cream in casserole dish. 2.
Ingredients 900 g (2 lb) unsmoked gammon joint cold water to cover 300 ml (1/2 pt) white wine (optional) 1 onion, peeled 4 whole cloves 10 peppercorns 45 ml (3 tbsp) honey 30 ml (2 tbsp) orange juice 15 ml (1 tbsp) demerara sugar 15 ml (1 tbsp) Dijon mustard 12 whole cloves Glazed Gammon Serves 4 Dish: large bowl Oven Accessory: glass turntable + low rack + metal tray + splash guard 1. In a large bowl or casserole soak the gammon in water for at least 2 hours.
Ingredients 1 kg (21/2 lb) pork spare ribs 300 ml (1/2 pt) water 225 g (8 oz) can crushed pineapple 150 ml (1/4 pt) HP Fruity Sauce 15 ml (1 tbsp) brown sugar 45 ml (3 tbsp) soy sauce 5 ml (1 tsp) fresh grated ginger Hawaiian Ribs Dish: 20 x 25 cm (8 x 10") rectangular dish Serves 2 Oven Accessory: glass turntable + metal tray + grill accessory + splash guard 1. Place the ribs in a single layer in dish with the water, cover and cook on HIGH power for 10 mins. Drain. 2.
Ingredients 225 g (8 oz) carrots, sliced 3 celery sticks, sliced 15 ml (1 tbsp) vegetable oil 4 boneless pork chops 15 ml (1 tbsp) prepared mustard 1 onion, finely chopped 25 g (1 oz) butter 15 g (1/2 oz) flour 300 ml (1/2 pt) milk salt and pepper 450 g (1 lb) potatoes, peeled and finely sliced Pork and Potato Bake Serves 4 Dish: 20 x 25 cm (8" x 10") rectangular dish Oven Accessory: glass turntable + metal tray 1. Mix the carrots, celery and oil together in dish.
Pasta, Rice and Beans Ingredients 2 onions, chopped 2 cloves garlic, crushed 30 ml (2 tbsp) oil 3 deseeded red peppers, chopped 397 g (14 oz) canned tomatoes 15 ml (1 tbsp) tomato puree salt and pepper 450 g (1 lb) frozen spinach, defrosted and drained 450 g (1 lb) ricotta cheese 9 sheets lasagne, precooked 300 ml (1/2 pt) natural yoghurt 45 ml (3 tbsp) grated parmesan cheese Serves 4 Dish: deep baking dish approx. 20 cm x 25 cm (8" x 10") Oven Accessory: glass turntable + metal tray 1. Prepare sauce.
Ingredients 175 g (6 oz) easycook brown rice 450 ml (3/4 pt) hot chicken stock 450 g (1 lb) smoked haddock 30 ml (2 tbsp) lemon juice 1 medium onion, chopped 15 ml (1 tbsp) oil 150 ml (1/4 pt) soured cream 15 ml (1 tbsp) curry paste 100 g (4 oz) frozen peas 30 ml (2 tbsp) parsley, chopped 2 hardboiled eggs, chopped Kedgeree Dish: large casserole Serves 4 Oven Accessory: glass turntable 1. Place the rice and chicken stock in casserole, cover and cook on HIGH power for 15-17 mins. or until tender. 2.
Ingredients 1 medium onion, chopped 10 ml (2 tsp) vegetable oil 2 medium courgettes, sliced thickly 1 red pepper, seeded & chopped 2 medium carrots, peeled & thinly sliced 1 small cauliflower, cut into florets 100 g (4 oz) dried apricots, halved 2 cloves garlic, crushed 425 g (15 oz) can chick peas, drained 3 ml (1/2 tsp) each: ground turmeric, ground coriander, ground cumin 5 ml (1 tsp) paprika 2.
Cheese and Egg Dishes Ingredients 1 can ready to bake croissants 6 cheese slices 6 wafer thin slices of ham egg for glazing Ham and Cheese Croissants Serves 6 Oven Accessory: glass turntable + metal tray + low rack C H E E S E A N D E G G D I S H E S 1. Preheat the oven on CONVECTION 180°C. 2. Prepare croissants by placing a slice of cheese and ham on each piece of dough before rolling. 3. Place on a round baking tray, brush with egg and cook for 25-30 mins. or until golden and cooked through.
Baked Soufflé Serves 4 Ingredients 4 slices bread, buttered 5 ml (1 tsp) Dijon mustard 2 slices smoked ham 100 g (4 oz) sliced cheese Quiche Lorraine Serves 4 Dish: 23 cm (9") metal tin Oven Accessory: glass turntable + metal tray 1. Roll out the pastry and use to line the flan dish. Prick base of pastry with a fork, chill for 15 mins. Pre-heat oven to CONVECTION 210°C and bake the case blind for 20 mins. or until cooked. 2. Place the onion and bacon in a small dish.
C H E E S E A N D E G G D I S H E S Ingredients 175 g (6 oz) quick cooking macaroni 40 g (11/2 oz) butter 1 small onion, finely chopped 100 g (4 oz) bacon, chopped 40 g (11/2 oz) flour 600 ml (1 pt) milk 5 ml (1 tsp) french mustard 150 g (5 oz) red cheese, grated salt and pepper 30 ml (2 tbsp) fresh brown breadcrumbs Macaroni Cheese Dish: large dish and jug Serves 4 Oven Accessory: glass turntable + metal tray + low rack 1. Cook macaroni in 450 ml (3/4 pt) boiling water.
• • Always cook vegetables in a dish that is a suitable size. Use flat dishes not basins. Always cover with microwave cling film or a lid. • • Cabbage should be shredded and cooked by power and time. Fresh vegetables require 90 ml (6 tbsp) of water. For each extra 450 g (1 lb) add an extra 90 ml (6 tbsp) of water and stir halfway. • Certain vegetables i.e. broccoli and asparagus, should be arranged so that the tips are in the centre of the dish, as these require less cooking.
V E G E T A B L E S A N D V E G E T A R I A N Ingredients 30 ml (2 tbsp) olive oil 450 g (1 lb) onions, skinned and sliced 900 g (2 lb) new potatoes, thinly sliced 2 garlic cloves, skinned and crushed 30 ml (2 tbsp) chopped fresh rosemary salt and pepper 300 ml (10 fl.oz) single cream Potato & Rosemary Cake Dish: 25 cm (10") flan dish Serves 4 Oven Accessory: glass turntable + metal tray 1. Place the oil and onions in a large bowl. Cover and cook on HIGH power for 3 mins.
Roast Vegetable Parcels Dish: round baking sheet Serves 4 Oven Accessory: glass turntable + metal tray + low rack 1. Chop vegetables into 2.5 cm (1") chunks 2. Add garlic and oil, mix thoroughly with mixed vegetables. Place onto metal tray. 3. Cook on Combination: RAPID-BAKE 220°C + Grill 2 for 25-30 mins until vegetables are browned and al dente. 6. Mix together the gruyère cheese, Boursin® and single cream. 7. Roll out pastry until it measures approx 16" square. Divide into 4 equal squares. 8.
Ingredients 1 clove of garlic, halved 675 g (11/2 lb) potatoes, sliced very thinly salt and pepper pinch nutmeg 150 ml (1/4 pt) double cream 25 g (1 oz) butter V E G E T A B L E S A N D V E G E T A R I A N Ingredients 1 quantity shortcrust pastry (page 88) 175 g (6 oz) courgettes 1 garlic clove, crushed 175 g (6 oz) broccoli 50 g (2 oz) peas 175 g (6 oz) asparagus 100 g (4 oz) tomatoes 100 g (4 oz) full fat soft cheese 150 ml (1/4 pt) single cream 2 eggs + 1 egg yolk 40 g (11/2 oz) mature cheddar Summe
Ingredients 100 g (4 oz) butter 225 g (8 oz) plain flour 50 g (2 oz) finely grated Parmesan 1 red and 1 yellow pepper, diced into 4 cm pieces 2 medium courgettes, sliced 100 g (4 oz) aubergine, diced into 4 cm pieces 15 ml (1 tbsp) olive oil 100 g (4 oz) soft goat’s cheese 3 eggs, beaten 75 ml (5 tbsp) creme fraiche or double cream 15 ml (1 tbsp) chopped fresh parsley salt and pepper Dish: 1 litre (2 pt) dish Serves 4 Oven Accessory: glass turntable 1.
V E G E T A R I A N A N D V E G E T A B L E S Ingredients 15 ml (1 tbsp) oil 1 onion, finely chopped 1 green pepper, chopped 1 chilli, chopped 2 carrots, diced 5 ml (1 tsp) chilli powder 3 ml (1/2 tsp) cumin 175 g (6 oz) bulgar wheat 396 g (14 oz) can chopped tomatoes 30 ml (2 tbsp) tomato puree 450 ml (3/4 pt) water 396 g (14 oz) can red kidney beans, drained Ingredients 2 eggs 450 g (1 lb) potatoes 100 g (4 oz) green cabbage 1 onion 75 g (3 oz) butter salt and black pepper 300 ml (1/2 pt) cheese sauce 7
Ingredients 4 red peppers, large 100 g (4 oz) unsmoked streaky bacon, diced 100 g (4 oz) wholemeal bread, crusts removed and cut into small cubes 50 ml (2 tbsp) fresh basil, finely shredded 50 g (2 oz) Parmesan, grated 150 g (5 oz) goat’s cheese, diced 100 g (4 oz) cherry tomatoes, halved 50 ml (2 tbsp) olive oil Red Peppers Stuffed with Bacon and Goat’s Cheese Dish: 20 cm (8") Pyrex® shallow dish Serves 4 Oven Accessory: glass turntable + metal tray 1.
Sauces CONTAINER SIZE Always use a container or jug at least twice the capacity of the sauce, to avoid boiling over. COVERING DO NOT cover sauces when cooking. STIRRING – IMPORTANT Sauces/gravy should be thoroughly stirred before, during and after cooking, to avoid any eruptions and to result in a smooth sauce. REHEATING Sauces can be made in advance and reheated by microwave. Reheat on HIGH power and stir halfway. POWER LEVEL Most sauces require HIGH Power for cooking.
Ingredients 1 medium onion, finely chopped 1 celery stick, finely chopped 1 carrot, finely chopped 25 g (1 oz) butter 2 cloves garlic, crushed 2 x 396 g (14 oz) cans of tomatoes 3 ml (1/2 tsp) each of basil, oregano and ground bay leaves 150 ml (1/4 pt) red wine or vegetable stock salt and pepper Ingredients 25 g (1 oz) butter 15 ml (1 tbsp) custard powder 50g (2 oz) caster sugar 150 ml (1/4 pt) orange juice 150 ml (1/4 pt) double cream Tomato Sauce Dish: large casserole Serves 4 Oven Accessory: glass tu
Pastry Ingredients 225 g (8 oz) plain flour pinch salt 100 g (4 oz) margarine 45 ml (3 tbsp) cold water Shortcrust Pastry 1. Place flour and salt into a mixing bowl. Rub the margarine into the flour until the mixture resembles fine breadcrumbs. 2. Sprinkle the water over and mix in using a round bladed knife. 3. Knead lightly for a few seconds until it forms a firm, smooth dough. If possible, rest for 15 mins. before rolling out.
Ingredients 1 quantity of suet pastry (page 88) 75 ml (5 tbsp) seedless raspberry jam milk to glaze Minced Beef and Onion Pie Serves 4 Dish: large casserole + lid + 20 cm (8") pie plate Oven Accessory: glass turntable + metal tray 1. Combine all filling ingredients except thickening in casserole dish. Cover and cook on HIGH power for 5 mins. then MEDIUM power for 15 mins. Mix gravy thickening with water and stir into meat. Leave to cool. Preheat oven on Convection 210°C. 2.
P A S T R Y Ingredients 1 quantity of choux pastry (page 88) 150 ml (1/4 pt) whipping cream 100 g (4 oz) icing sugar, sieved 10 ml (2 tsp) cocoa powder 15 ml (1 tbsp) hot water Ingredients 225 g (8 oz) shortcrust pastry (page 88) Filling: 45 ml (3 tbsp) cornflour 150 ml (1/4 pt) water 2 lemons, juice and grated rind of 100 g (4 oz) sugar 2 egg yolks Meringue: 100 g (4 oz) caster sugar 2 egg whites Ingredients 175 g (6 oz) shortcrust pastry 45 ml (3 tbsp) jam 100 g (4 oz) butter 100 g (4 oz) sugar 2 eggs
Ingredients Pastry: 100 g (4 oz) margarine 25 g (1 oz) butter 175 g (6 oz) plain flour pinch salt Filling: 3 eggs 15 ml (1 tbsp) milk 150 ml (1/4 pt) maple/corn syrup 50 g (2 oz) butter 175 g (6 oz) demerara sugar 3 ml (1/2 tsp) vanilla essence 175 g (6 oz) pecan nuts Ingredients 125 g (1 oz) butter 200 g (7 oz) leeks, chopped 50 g (2 oz) plain flour 450 ml (3/4 pt) milk 150 g (5 oz) stilton 400 g (14 oz) cooked chicken, cubed 250 g (9 oz) ready prepared shortcrust pastry, chilled Tarte Normande Dish: 24
Desserts Ingredients butter for greasing 225 ml (8fl. oz) evaporated milk 350 ml (12fl. oz) water 50 g (2 oz) short grain rice 25 g (1 oz) caster sugar Creamy Rice Pudding Dish: large bowl Serves 2 Oven Accessory: glass turntable 1. Butter the bowl. Mix the milk and water together. Pour into the bowl and stir in the rice and sugar. Cover. 2. Cook on HIGH power for 5-6 mins. or until the liquid is boiling. 3. Immediately reduce to SIMMER power and cook for 30-35 mins. or until starting to thicken.
Ingredients 100 g (4 oz) butter or margarine 50 g (2 oz) light brown sugar 30 ml (2 tbsp) golden syrup 225 g (8 oz) rolled oats 450 g (1 lb) plums, stoned and thinly sliced 5 ml (1 tsp) ground cinnamon Creme Caramel Dish: 15 cm (6") souffle dish Oven Accessory: glass turntable 1. Put water and the 100 g (4 oz) of sugar in a souffle dish. Cook on HIGH power for 2-3 mins. or until sugar has dissolved. Continue cooking on HIGH power for 6-10 mins.
Ingredients D E S S E R T S Pudding: 75 g (3 oz) plain chocolate 30 ml (2 tbsp) milk 175 g (6 oz) margarine 175 g (6 oz) light muscovado sugar 2 eggs 175 g (6 oz) fresh white breadcrumbs 30 ml (2 tbsp) cocoa powder Sauce: 225 g (8 oz) vanilla flavoured toffees 150 ml (1/4 pt) milk 15 g (1/2 oz) butter Ingredients 6 slices of bread, buttered and cut in half diagonally 75 g (3 oz) mixed dried fruit 450 ml (3/4 pt) milk 3 eggs 25 g (1 oz) caster sugar 3 ml (1/2 tsp) nutmeg Chocolate Saucy Pudding with tof
Ingredients 675 g (1 lb 8 oz) fresh fruit, prepared (e.g. apples, plums, rhubarb, gooseberries, blackcurrants) sugar to taste Crumble Topping: 75 g ( 3 oz) butter 175 g (6 oz) plain flour 75 g (3 oz) sugar Fruit Crumble Dish: suitable sized, heatproof dish Serves 4 Oven Accessory: glass turntable + metal tray + low rack 1. Layer prepared fruit in the dish. Add sugar to taste, depending on the sharpness of the fruit. 2. Rub butter into the flour until mixture resembles fine breadcrumbs. Stir in the sugar.
Baking Guidelines COVERING MIXING/BEATING Just as you wouldn’t cover a cake baked in a traditional oven, NEVER cover your cakes. Cakes cooked by microwave need to be well mixed, but not over beaten. Generally it is unnecessary to cream butter and sugar or beat eggs in an electric mixer or food processor. Do not attempt to cook whisked/fatless sponges, or any cakes containing whisked egg white.
Ingredients 150 g (5 oz) butter 10 ml (2 tsp) grated lemon rind 125 g packet of cream cheese 225 g (8 oz) caster sugar 3 eggs, beaten 100 g (4 oz) plain flour 100 g (4 oz) self-raising flour 150 g (5 oz) sultanas 150 g (5 oz) glacé cherries Ingredients 250 g (9 oz) butter 225 g (8 oz) caster sugar 5 eggs 275 g (10 oz) plain flour 30 ml (2 tbsp) baking powder salt grated rind of an orange Syrup: 125 ml (4 fl.
B A K I N G Ingredients 50 g (9 oz) plain flour 10 ml (2 tsp) bicarbonate of soda 10 ml (2 tsp) baking powder 10 ml (2 tsp) cinnamon 10 ml (2 tsp) nutmeg 250 g (9 oz) dark brown sugar 225 ml (8 fl.
Ingredients 100 g (4 oz) soft margarine 100 g (4 oz) caster sugar 2 eggs, beaten 115 g (41/2 oz) self raising flour 2 ml (1/4 tsp) salt 3 ml (1/2 tsp) mixed spice 15 ml (1 tbsp) Camp coffee essence 30 ml (2 tbsp) milk 10 ml (2 tsp) black treacle 50 g (2 oz) chopped walnuts Icing: 50 g (2 oz) soft margarine 225 g (8 oz) icing sugar 15 ml (1 tbsp) Camp coffee essence 15 ml (1 tbsp) water 15 ml (1 tbsp) milk Ingredients 75 g (3 oz) self-raising flour 75 g (3 oz) porridge oats 50 g (2 oz) dark muscovado sugar
B A K I N G Ingredients Basic Cookie Dough: 100 g (4 oz) butter 100 g (4 oz) caster sugar 1 egg, beaten 175 g (6 oz) plain flour Variations: White Chocolate and Pistachio Nut 100 g (4 oz) white chocolate, chopped 50 g (2 oz) pistachio nuts, chopped Marzipan and Cherry 100 g (4 oz) glace cherries 50 g (2 oz) marzipan, chopped Peanut Butter 100 g (4 oz) peanuts 50 g (2 oz) peanut butter, crunchy Chocolate Chunk 75 g (3 oz) white chocolate, chopped 75 g (3 oz) dark chocolate, chopped Ingredients 100 g (4 oz)
Preserves If you wish to cook larger quantities than given in the recipes below, revert to the traditional hob method, using a traditional recipe.
Ingredients 675 g (11/2 lb) plums or damsons 200 ml (7fl. oz) water 675 g (11/2 lb) sugar 30 ml (2 tbsp) lemon juice 5 ml (1 tsp) butter Plum Jam Dish: large bowl Makes approx. 2-21/2 lbs jam Oven Accessory: glass turntable 1. Prick the plums and place in a large bowl with the water. Cook on HIGH power for 5-10 mins. or until the fruit is soft. Add the rest of ingredients. Cook on HIGH power for 5 mins stirring frequently. 2.
Bread The main advantage of using the microwave when making bread is that the dough can be proved by microwave as long as microsafe dishes are used. TO PROVE DOUGH Use Multi-stage function programme to prove on HIGH power for 10 secs. STAND for 10 mins. then HIGH power for 10 secs. Leave in oven until dough has doubled in size.
Traditional Sunday Lunch for 4 STEP BY STEP Time Plan Apple Pie Menu Prepare and cook Apple Pie – see page 85. Potatoes Prepare 900 g (2 lb) new potatoes. Place in a medium casserole dish with 150 ml (1/4 pt) of water. Cover and cook on HIGH power for 18-20 mins. or until boiled and cooked. Drain and leave to one side. 11.00am Prepare and cook apple pie. Roast Beef 12 noon Parboil potatoes. Gravy 12.12pm Cook cauliflower and peas.
Questions and Answers Q My microwave oven causes interference with my TV, is this normal? A Some radio and TV interference might occur when you cook with the microwave oven. This interference is similar to the interference caused by small appliances such as mixers, vacuums, hair dryers, etc. It does not indicate a problem with your oven. Q My oven has an odour and generates smoke when using the CONVECTION, COMBINATION and GRILL function.
Index A Adapting Recipes.............................................................................. 51 Apples, poached and stewed.............................................................46 Apple Pie ...........................................................................................85 Arching.................................................................................................7 Auto Weight Cooking....................................................................
F Fish guidelines........................................................................................55 cooking charts............................................................................45-46 Bouillabaise.....................................................................................58 Coubliac ..........................................................................................57 Crispy Mussels................................................................................
Harvest Pork Casserole...................................................................68 Hawaiian Ribs..................................................................................67 Pork and Potato Bake......................................................................68 Porridge .............................................................................................48 Preserves Lemon Curd ....................................................................................
AFTER SALES SERVICE “No company is better positioned to offer an after sales service on a Hotpoint appliance than us the manufacturer” As part of our commitment to you, all Hotpoint appliances have the added benefit of a fully inclusive parts and labour guarantee for the first 12 months. When the 12 months parts and labour guarantee expires we offer the following after sales service options: Repair Service and Information Help Desk UK: 08709 066 066 www.theservicecentre.co.
KEY CONTACTS Repair Service and Information Help Desk UK: 08709 066 066 (Open 8 to 8 Mon - Fri, 8 to 6 Sat & 10 to 4 Sun and Bank Holidays) www.theservicecentre.co.uk Republic of Ireland: 1850 302 200 Our operators will require the following information: Model number Serial number Extended Warranties UK: 08709 088 088 (Open 8 to 8 Mon - Sun) www.theservicecentre.co.uk Republic of Ireland: 1850 502 200 Genuine Parts and Accessories UK: 08709 077 077 (Open 8-30 to 5-30 Mon - Fri & 9 to 12 Sat) www.
