L
Lamb
guidelines ...................................................................................... 39
cooking charts ............................................................................... 30
Chops ............................................................................................ 30
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.................................................................................... 31
Milk puddings, reheating....................................................................26
Mince pies, reheating .................................................................. 23,26
O
Orange Marmalade........................................................................... 57
P
Pasta, cooking .................................................................................30
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......................................................................................26
Pork
guidelines ...................................................................................... 39
cooking .......................................................................................... 30
chops............................................................................................. 30
Paprika Pork Casserole ................................................................ 42
Sweet and Sour............................................................................. 42
Porridge ............................................................................................ 30
Preserves
Soft Fruit Jam................................................................................ 57
Lemon Curd .................................................................................. 57
Orange Marmalade ....................................................................... 57
Plum Jam ...................................................................................... 58
Red onion Chutney ........................................................................58
Tomato Chutney ............................................................................ 58
Pulses, cooking ................................................................................ 28
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 ..................................................................... 23
Reheating Charts ........................................................................ 24-27
Rice, cooking............................................................................... 30-31
S
Sauces ............................................................................................. 54
Sausages.......................................................................................... 31
Shielding...................................................................................... 18-19
Soups and Starters
Broccoli & Stilton Soup ................................................................. 34
Carrot & Orange Soup ...................................................................35
Coarse Pork Pâtés ........................................................................ 34
Cream of Mushroom Soup .............................................................35
Garlic Mushrooms with Herbs ........................................................34
Wild Mushroom & Basil Risotto......................................................35
Standing Times................................................................................ 7,9
T
Technical Specification ..................................................................... 59
Turbo Reheat.....................................................................................16
V
Vegetables + Vegetarian
guidelines ...................................................................................... 47
cooking..................................................................................... 31-32
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
61
