K
Kedgeree .......................................................................................... 43
L
Lamb
guidelines ...................................................................................... 39
cooking charts ............................................................................... 31
Chops ............................................................................................ 31
Lamb Casserole ............................................................................ 40
Lamb in a spicy cream & almond sauce ....................................... 40
Lemon Curd...................................................................................... 57
M
Meat and Poultry guidelines...........................................................39
Meat and Poultry recipes.......................................................... 40-42
Microwave power levels ................................................................... 15
Microwave principles .......................................................................... 8
Milk puddings.................................................................................... 32
Milk puddings, reheating....................................................................27
Mince pies, reheating .................................................................. 24,27
O
Orange Marmalade........................................................................... 57
P
Pasta, cooking .................................................................................31
Pasta and Rice recipes
Kedgeree....................................................................................... 43
Fruity Chicken Risotto .................................................................. 44
Pesto Spaghetti ............................................................................. 43
Tagliatelle Toscana ........................................................................ 44
Tuna Pasta Bake........................................................................... 43
Vegetable Couscous ..................................................................... 44
Plated Meals ......................................................................................27
Pork
guidelines ...................................................................................... 39
cooking .......................................................................................... 31
chops............................................................................................. 31
Paprika Pork Casserole ................................................................ 42
Sweet and Sour............................................................................. 42
Porridge ............................................................................................ 31
Preserves
Soft Fruit Jam................................................................................ 57
Lemon Curd .................................................................................. 57
Orange Marmalade ....................................................................... 57
Plum Jam ...................................................................................... 58
Red onion Chutney ........................................................................58
Tomato Chutney ............................................................................ 58
Pulses, cooking ................................................................................ 29
Puddings and Desserts
Almond Eve’s Pudding .................................................................. 51
Baked Apples ................................................................................ 52
Chocolate Risotto Indulgence ........................................................53
Christmas Pudding ........................................................................ 53
Creme Caramel ............................................................................. 51
Date Puddings and Butterscotch Sauce ....................................... 51
Lemon Brûleé ................................................................................ 52
Orange and Chocolate Drop Pudding........................................... 52
Steamed Suet Sponge Pudding.................................................... 53
R
Reheating guidelines ..................................................................... 24
Reheating Charts ........................................................................ 25-28
Rice, cooking............................................................................... 31-32
S
Sauces ............................................................................................. 54
Sausages.......................................................................................... 32
Shielding...................................................................................... 18-19
Soups and Starters
Broccoli & Stilton Soup ................................................................. 35
Coarse Pork Pâtés ........................................................................ 35
Garlic Mushrooms with Herbs ........................................................35
Standing Times................................................................................... 9
T
Technical Specification ..................................................................... 59
Turbo Reheat.....................................................................................16
V
Vege Vegetarian
guidelines ...................................................................................... 47
cooking..................................................................................... 32-33
Cauliflower cheese ........................................................................ 49
Gratin Dauphinois ......................................................................... 48
Ratatouille ..................................................................................... 48
Red Cabbage with Red Onions and Almonds .............................. 50
Red Lentil Casserole..................................................................... 49
Spicy Bean Goulash...................................................................... 50
Stuffed Sweet Potatoes................................................................. 49
Vegetable Enchiladas.................................................................... 50
Vegetable Lasagne ....................................................................... 48
W
White Sauce ..................................................................................... 54
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