Table of Contents
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Index
A
Adapting Recipes.............................................................................. 34
Apples, poached/stewed................................................................... 30
Arcing.................................................................................................. 7
Auto weight cooking .................................................................... 21-23
Auto weight defrosting ................................................................. 17-18
B
Babies bottles ............................................................................7,24,25
Bacon
Rashers ......................................................................................... 29
Baked Apples.................................................................................... 52
Baking guidelines.............................................................................. 55
Beans, cooking chart ........................................................................ 29
Beef
guidelines....................................................................................... 39
cooking charts................................................................................ 29
Belgian Beef Casserole ................................................................. 41
Bolognese Sauce........................................................................... 40
Steak and Kidney Pudding ............................................................ 41
Boil in the bag fish ............................................................................ 30
Building in ..........................................................................................59
C
Cakes
Boston Brownies............................................................................ 56
Carrot Cake ................................................................................... 55
Chewy Flapjacks............................................................................ 56
Ginger Cake................................................................................... 56
Sponge Cake ................................................................................. 55
Chaos defrost...................................................................................18
Cheese and Egg Dishes
Cheesey Risotto ............................................................................ 45
Creamy Cheese, Potato & Broccoli Bake ...................................... 46
Macaroni Cheese........................................................................... 46
Piperade ........................................................................................ 45
Quiche Lorraine ............................................................................. 46
Swiss Cheese Fondue................................................................... 45
Chicken
guidelines....................................................................................... 39
cooking charts................................................................................ 29
Chicken Casserole......................................................................... 42
Chicken Satay................................................................................ 41
Fruity Chicken Risotto.................................................................... 44
Child Lock ..........................................................................................14
Christmas Pudding ........................................................................... 53
reheating.................................................................................... 6, 26
Cleaning your Microwave ................................................................... 4
Cling Film...................................................................................... 9, 12
Clock, setting the time .......................................................................15
Containers to use......................................................................... 11-12
Control Panels .................................................................................. 13
Cooking Charts............................................................................ 29-33
Custard ............................................................................................. 54
reheating.........................................................................................26
D
Defrosting
guidelines.......................................................................................... 19
charts ................................................................................................ 20
Delay/Stand feature ...........................................................................16
Demo Mode .......................................................................................14
E
Eggs boiled ..................................................................................6,8,45
Eggs poached/scrambled ..................................................................30
F
Fan motor operation ............................................................................7
Fish
guidelines.......................................................................................... 36
cooking charts................................................................................... 30
Family Fish Pie ................................................................................. 37
Fish Balti ........................................................................................... 38
Fish Kebabs...................................................................................... 38
Plaice Provencal ............................................................................... 38
Poached Smoked Haddock .............................................................. 37
Salmon and Vegetable Mornay......................................................... 37
Stuffed Citrus Trout........................................................................... 36
Fruit, poached and stewing............................................................... 30
G
General Guidelines........................................................................ 9-10
H
Hollandaise Sauce............................................................................ 54
J
Jacket Potatoes .............................................................. 22, 23, 33, 47
Jam ............................................................................................. 57, 58
61
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