En-29
English
Guidelines For Using The Recipes In This Book
In our recipes we have
given the best cooking
method for the recipe.
Please refer to page 3 for
recipes not suitable for
cooking by microwave only
and page 19 for foods not
suitable for cooking by
Combination.
Metric or Imperial
The recipes in the book
have been tested using
both metric and imperial
measurements. The
quantities for each are not
always a direct
comparison. ALWAYS USE
ONE SET OF
MEASUREMENTS ONLY
within a recipe.
Stacking and Cooking on
Two Levels
Two plated meals can be
reheated at the same time
by microwave power, using
a plastic microwave
stacking ring. Remember
to change meals over
halfway through the
reheating time.
Soups and Starters
Guidelines
General Tips - Homemade Soups
POWER LEVEL
Use 1000 W to bring
soup to the boil, then
440 W or 250 W power
to cook (or see individual
recipes).
DEFROSTING FROZEN
SOUP
As soups can be stirred
easily as they begin to
thaw, it is quicker and
usually more convenient to
defrost frozen soup using
1000 W.
Stir frequently during the
defrosting process to
ensure even and thorough
defrosting.
DISH SIZE
Always use a large dish or
bowl - at least twice the
capacity of the soup.
REHEATING SOUP
For canned soups, or
refrigerated soups, transfer
to a microwave safe
container, cover and reheat
1000 W stirring
frequently.
COVERING
Always cover soup with
microwave cling film or the
lid designed for the dish.
MEAT SOUPS
When converting your
favourite meat soup
recipes for microwave, use
multi-stage programming
to bring the soup to the
boil on 1000 W for 10
mins. followed by 40-60
mins. on 250 W.
