Instructions/ Guidelines
FISH - FRESH from raw.
Place on glass dish on wire shelf in lower position.
Place on glass dish and pierce skin. Add 30 ml of liquid. Cover.
Place on glass dish on wire shelf in lower position.
FISH - FROZEN from raw .
Place on glass dish on wire shelf in lower position. Turn halfway.
Place on glass dish on wire shelf in lower position. Turn halfway.
Place on glass dish on wire shelf in lower position.
Place on glass dish on wire shelf in lower position.
Place on glass dish, and cover with cling film.
Place on glass dish on wire shelf in lower position.
Place bag sauce side down on glass dish. Pierce top. Shake bag
halfway through.
FRUIT - Peel, slice, chop into even sized pieces. Place in shallow heatproof dish on base.
Place on glass dish on base.
Add 15ml (1tbsp) water. Cover.
Add 15ml (1tbsp) water. Cover.
Add 15ml (1tbsp) water. Cover.
Add 300 ml (½ pt) of water. Only half fill dish. Cover.
Add 15ml (1tbsp) water. Cover.
Add 15ml (1tbsp) water. Cover.
GAME- Caution: Hot fat! Remove dish with care.
Preheat oven. Prick the skin and place in roasting dish on wire
shelf on lower level.
Preheat oven. Prick the skin and place in roasting dish on wire
shelf on lower level.
Preheat oven and place duck on enamel shelf in lower position.
Time
(mins.)
12-15 mins
4-5 mins
10-12 mins
15 mins
15-16 mins
8-10 mins
10-12 mins
6-8 mins
10-12 mins
6 mins
5-6½ mins
10-11 mins
5-6 mins
10-12 mins
8 mins
7-8 mins
6 mins
30-40 mins
30 mins
per 450g
20 mins
Choice of Cooking
Modes
190°C+SIMMER Micro
HIGH Micro or
180°C+ SIMMER Micro
230°C+GRILL 2 + SIMMER Micro
250°C+GRILL 2 +WARM Micro
250°C+GRILL 1+ SIMMER Micro
250°C + GRILL 1 + SIMMER Micro
MEDIUM Micro
230°C + GRILL 2 + SIMMER Micro
MEDIUM Micro
MEDIUM Micro
MEDIUM Micro
MEDIUM Micro
MEDIUM Micro
HIGH MICRO
MEDIUM Micro
MEDIUM Micro
200°C
190°C
250°C
Weight/
Quantity
300g (x2)
225g/300
g
400-500g
350g (2)
200g (2)
125g (4)
250g (8)
200g
300g
150g
200g
500g
300g
500g
400g
400g
450g
360g
500g
Food
Steaks
Whole x1
Whole x2
Breaded Fillets
Cakes
Fish Fingers
Fillets
Scampi
Boil in the Bag
Baked Apple-cored
Apples - stewed
Apricots-stewed
Pears - stewed
Plums - poached
Plums - stewed
Rhubarb - stewed
Duck Breast Fillets
Duck, whole
Crispy Duck-reheat
Cooking Charts
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