23
COOKBOOK
CONVERSION CHARTS
WEIGHT MEASURES
15g
1
/
2
oz
25g 1oz
50g
2oz
100g
4oz
175g
6oz
225g
8oz
450g
1lb
VOLUME MEASURES
30ml 1fl.oz
100ml
3fl.oz
150ml
5fl.oz (
1
/
4
pint)
300ml
10fl.oz (
1
/
2
pint)
600ml
20fl.oz (1 pint)
SPOON MEASURES
1.25ml
1
/
4
teaspoon
2.5ml
1
/
2
teaspoon
5ml
1 teaspoon
15ml
1 tablespoon
INTRODUCTION
This Cookbook contains a wide variety of recipes developed specifically for your microwave oven. These will
give you successful results and will save time and electricity. The recipes demonstrate the capabilities of your
oven and prove that microwave technology is the efficient and effective alternative to conventional cooking.
The cookery notes below compliment all cooking procedures in this cookbook and should be read in
advance of recipe preparation.
CONTENTS
I
NTRODUCTION
& C
ONVERSION
C
HARTS
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23
D
EFROSTING
C
HART
:
Meat, Poultry, Fish and Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24
C
OOKING
C
HART
Meat, Poultry and Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25
Fresh & Frozen Vegetables and fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26
Rice, Pasta and Eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27
R
EHEATING
C
HART
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .28
R
ECIPES
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .29 - 35
COOKERY NOTES
• Please weigh all meat and poultry prior to defrosting and cooking, as labelled weights are only approximate.
• Where dishes are covered use vented microwave cling film unless otherwise stated. Where dishes are
lined, use greaseproof paper unless otherwise stated.
• Please note that all serving quantities are approximate.
• The recipes in this cookbook were developed using chilled eggs and fat.
Room temperature ingredients may give a different result.
• Cooking times in the charts and recipes are based on standard conditions. Cooking results will vary
according to the condition of foods, utensils and the oven. Please check the cooking result and, if
necessary, adjust cooking times accordingly.
• Serve all dishes immediately unless otherwise stated.
• Half-fat, skimmed or full-fat milk may be used in all recipes, as preferred.
• Where it is necessary to blend foods, use a food processor, liquidiser or press through a sieve.
• Chilled foods are to be cooked from 5°C.
DO NOT COOK FROM FROZEN.
• Ambient/fresh/dried/canned foods are to be cooked from 20°C.
DO NOT COOK FROM FROZEN.
• Frozen foods are to be cooked from -18°C.
R-25STM Cookbook 11/03/2005 14:04 Page 23
