Hotpoint 6665, 6666 manual Fish, Stuffed Citrus Trout, Stuffing

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F I S H

Fish

Fish cooks very well by microwave as it stays moist and the lingering fish smells left in conventional ovens are avoided.

WHEN IS FISH COOKED?

Fish is cooked when it flakes easily and becomes opaque.

ARRANGING

Thin fillets of fish i.e. plaice, should be rolled up prior to cooking to avoid overcooking on the thinner outside edge and tail.

Fish steaks should be arranged in a circle, thicker part to the outside. Cover with cling film or lid.

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.

LIQUID

Fresh fish should always be sprinkled with 30 ml (2 tbsp) of lemon juice, white wine or water.

When cooking Frozen fish, add liquid as above for even cooking.

Do not sprinkle salt onto fish before cooking as this may make the fish dry.

WHOLE FISH

If cooking 2 whole fish together, they should be arranged head to tail for even cooking.

Large whole fish must have the tail and head shielded halfway through cooking with smooth pieces of tin foil secured with cocktail sticks.

NOISE

During cooking, popping sounds may be heard. This is due to moisture trapped between the flesh, particularly with oily fish such as salmon and mackerel. This can be minimised when cooking if the skin and flesh is pierced several times with a cocktail stick.

Ingredients

4 trout, 350 g (12 oz) each

Stuffing:

1 bunch spring onions, finely chopped

100 g (4 oz) button mushrooms, finely sliced grated rind and juice of 1 orange

21/2 cm (1”) cube fresh ginger, peeled and grated

dash of Soy sauce

juice of 1 orange juice of 1 lime black pepper

25 g (1 oz) butter

Stuffed Citrus Trout

Serves 4

Dish: large shallow dish

1.Wash, cut the heads off the fish and pat dry. Pierce the flesh all over. Fill the fish cavities with the combined stuffing ingredients and arrange the fish in a shallow dish.

2.Pour over the orange and lime juice. Season. Marinade for one hour.

3.Dot with butter, cover and cook on HIGH power for 10-12 mins. or until cooked. Allow to stand for 5 mins. before serving.

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Contents BUILT-IN Microwave Ovens Standard Conversion Chart WeightWelcome to Hotpoint Microwave Cooking Intelligent Wave TechnologyFor your safety read the following information carefully Voltage & PowerUsing your oven Unpacking your ovenRepair Care & Cleaning of your Microwave OvenMaintenance of your oven Door SealsParts of Your Oven External Air Vents Roller RingSafety Important Information Read CarefullyNever Operate the Oven Without Food Inside on Microwave Paper, Plastic Keeping Your Oven CleanMeat Thermometer ReheatingBoiled Eggs Microwaving PrinciplesFoods Not Suitable for Cooking by Microwave Only Microwave Water Molecule AbsorptionPiercing Moisture ContentGeneral Guidelines Cling FilmDensity Testing Dishes for Suitability Containers to useResult Plastic Control Panels 6665 6666Let’s Start to Use your Oven PlugMicrowave Cooking and Defrosting Setting the ClockPower Press Level Wattage 6665 WattsUsing the the Delay/Stand Feature Rapid-CookAuto Defrost 6665 6666Auto Defrost Programmes 1st Bleep 2nd BleepTurn Shield Defrosting Guidelines Cooking. It is essentialDefrosting Foods Using Defrost Power & Time Meat Defrosting Time Method Standing TimeAuto Weight Cook Programmes for Guidelines for UseProgramme Minimum Maximum START. do not Cover How it works Auto Sensor Cook and Reheat Programmes forMinimum/Maximum Weights to use on Auto Sensor Programmes Sensor Reheat ProgrammesAuto Sensor Cook Programmes for Volume of boiling water in mls When is food reheated? Cooking and Reheating GuidelinesReheating Charts Heating CategoryPoints for Checking Canned Puddings Pasta Sauces Cooking Charts Mins Instructions/GuidelinesEggs Poached Pastry Uncooked Safe bowl Frozen Vegetables Place in shallow microwave safe dish Cooking for One Using Recipes from Other BooksIncreasing and Decreasing Recipes Increasing RecipesCoarse Pork Pâtés Soups and StartersGarlic Mushrooms with Herbs Creamy Cod and Leek ChowderSmoked Haddock Pâté Wild Mushroom and Basil RisottoBroccoli and Stilton Soup GarnishFish Stuffed Citrus TroutStuffing Salmon and Vegetable Mornay Poached Smoked HaddockFamily Fish Pie Fish Balti Plaice ProvencalFish Kebabs MarinadeMeat and Poultry Dish 1.5 litre 3 pt casserole dish Bolognese SauceLamb Casserole Dish large casserole dishChicken Satay Belgian Beef CasseroleSteak and Kidney Pudding Ingredients FillingSweet and Sour Pork Paprika Pork CasseroleChicken Casserole Ingredients SauceTuna Pasta Bake Pasta and RicePesto Spaghetti KedgereeFruity Chicken Risotto Tagliatelle ToscanaVegetable Couscous Cheesey Risotto Cheese and Egg DishesSwiss Cheese Fondue PiperadeDish 20 cm 8 flan dish Quiche LorraineMacaroni Cheese Dish large bowl + heatproof dishVegetables and Vegetarian After CookingVegetable Lasagne RatatouilleGratin Dauphinois Dish 20 cm 8 shallow dishRed Lentil Casserole Stuffed Sweet PotatoesCauliflower Cheese ToppingSpicy Bean Goulash Vegetable EnchiladasRed Cabbage with Red Onion and Almonds Serves Ingredients Tomato SauceCreme Caramel Puddings and DessertsAlmond Eve’s Pudding Date Puddings and Butterscotch SauceLemon Brulee Baked ApplesOrange and Chocolate Drop Pudding Christmas Pudding Chocolate Risotto IndulgenceSteamed Suet Sponge Pudding Dish 1 litre 2 pt pudding basinCustard SaucesWhite Pouring Sauce Hollandaise SauceCarrot Cake Baking GuidelinesSponge Cake IcingChewy Flapjacks Ginger CakeBoston Brownies Lemon Curd PreservesSoft Fruit Jam Orange MarmaladePlum Jam Tomato ChutneyRed Onion Chutney Questions and Answers Technical SpecificationsIndex Pork LambPasta and Rice recipes PreservesAfter Sales Service KEY Contacts

6665, 6666, 6666 specifications

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