64
Index
A
Adapting Recipes.............................................................................. 37
Apples, poached/stewed................................................................... 33
Arcing.................................................................................................. 7
Auto sensor cooking.................................................................... 23-26
Auto weight cooking .................................................................... 21-22
Auto defrosting ............................................................................ 17-19
B
Bacon
Rashers ......................................................................................... 32
Baked Apples.................................................................................... 56
Baking guidelines.............................................................................. 59
Beans, cooking chart ........................................................................ 32
Beef
guidelines....................................................................................... 43
cooking charts................................................................................ 32
Belgian Beef Casserole ................................................................. 45
Bolognese Sauce........................................................................... 44
Steak and Kidney Pudding ............................................................ 45
Boil in the bag fish ............................................................................ 33
C
Cakes
Boston Brownies............................................................................ 60
Carrot Cake ................................................................................... 59
Chewy Flapjacks............................................................................ 60
Ginger Cake................................................................................... 60
Sponge Cake................................................................................. 59
Cheese and Egg Dishes
Cheesey Risotto ............................................................................ 49
Creamy Cheese, Potato & Broccoli Bake...................................... 50
Macaroni Cheese........................................................................... 50
Piperade ........................................................................................ 49
Quiche Lorraine ............................................................................. 50
Swiss Cheese Fondue................................................................... 49
Chicken
guidelines....................................................................................... 43
cooking charts................................................................................ 32
Chicken Casserole......................................................................... 46
Chicken Satay................................................................................ 45
Fruity Chicken Risotto.................................................................... 48
Christmas Pudding ........................................................................... 57
reheating.................................................................................... 6, 29
Cleaning your Microwave ................................................................... 4
Cling Film...................................................................................... 9, 12
Clock, setting the time .......................................................................15
Containers to use......................................................................... 11-12
Control Panel.................................................................................... 13
Cooking Charts............................................................................ 32-36
Custard ............................................................................................. 58
D
Defrosting
guidelines....................................................................................... 19
charts............................................................................................. 20
E
Eggs poached/scrambled ..................................................................33
F
Fast-Cook ..........................................................................................16
Fish
guidelines....................................................................................... 40
cooking charts................................................................................ 33
Family Fish Pie .............................................................................. 41
Fish Balti........................................................................................ 42
Fish Kebabs................................................................................... 42
Plaice Provencale.......................................................................... 42
Poached Smoked Haddock ........................................................... 41
Salmon and Vegetable Mornay...................................................... 41
Stuffed Citrus Trout........................................................................ 40
Fruit, poached and stewing............................................................... 33
G
General Guidelines........................................................................ 9-10
H
Hollandaise Sauce............................................................................ 58
J
Jacket Potatoes .......................................................................... 36, 51
Jam............................................................................................. 61, 62
K
Kedgeree .......................................................................................... 47
