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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
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