Index
L
Lamb
guidelines....................................................................................... 43
cooking charts................................................................................ 34
Chops............................................................................................ 34
Lamb Casserole............................................................................. 44
Lamb in a spicy cream & almond sauce........................................ 44
Lemon Curd...................................................................................... 61
M
Meat and Poultry recipes.......................................................... 43-46
Microwave power levels.................................................................... 15
Microwave principles.......................................................................... 8
Milk puddings.................................................................................... 35
Mince pies, reheating.................................................................. 27, 30
O
Orange Marmalade........................................................................... 61
P
Pasta and Rice recipes
Kedgeree.......................................................................................... 47
Fruity Chicken Risotto ...................................................................... 48
Pesto Spaghetti................................................................................ 47
Tagliatelle Toscana........................................................................... 48
Tuna Pasta Bake.............................................................................. 47
Vegetable Couscous......................................................................... 48
Pork
guidelines....................................................................................... 43
cooking.......................................................................................... 34
chops............................................................................................. 34
Paprika Pork Casserole................................................................. 46
Sweet and Sour............................................................................. 46
Porridge............................................................................................ 34
Preserves
Fruit Jam........................................................................................ 61
Lemon Curd................................................................................... 61
Orange Marmalade........................................................................ 61
Piccalilli.......................................................................................... 62
Plum Jam....................................................................................... 62
Tomato Chutney.............................................................................62
Pulses, cooking................................................................................. 32
Puddings and Desserts
Almond Eves Pudding.................................................................... 55
Baked Apples................................................................................. 56
Chocolate Risotto Indulgence.........................................................57
Christmas Pudding........................................................................ 57
Creme Caramel............................................................................. 55
Date Puddings and Butterscotch Sauce........................................ 55
Lemon Brûleé................................................................................ 56
Orange and Chocolate Drop Pudding............................................ 56
Steamed Suet Sponge Pudding.................................................... 57
R
Rapid-Cook........................................................................................16
Reheating........................................................................................ 27
Reheating Charts......................................................................... 28-31
Rice, cooking............................................................................... 34-35
S
Sauces............................................................................................. 58
Sausages.......................................................................................... 35
Shielding........................................................................................... 19
Soups and Starters
Broccoli & Stilton Soup.................................................................. 39
Coarse Pork Paté.......................................................................... 38
Creamy Cod & Leek Chowder....................................................... 38
Garlic Mushrooms with Herbs........................................................ 38
Smoked Haddock Pâté.................................................................. 39
Wild Mushroom and Basil Risotto.................................................. 39
Standing Times................................................................................... 9
T
Technical Specification..................................................................... 63
V
Vegetables + Vegetarian
guidelines....................................................................................... 51
cooking..................................................................................... 35-36
Cauliflower cheese........................................................................ 53
Gratin Dauphinois.......................................................................... 52
Ratatouille...................................................................................... 52
Red Cabbage with Red Onions and Almonds................................54
Red Lentil Casserole..................................................................... 53
Spicy Bean Goulash...................................................................... 54
Stuffed Sweet Potatoes................................................................. 53
Vegetable Enchiladas.................................................................... 54
Vegetable Lasagne........................................................................ 52
W
White Sauce..................................................................................... 58
65