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COOKBOOK
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
Introduction & Conversion Charts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19
Defrosting Charts:
Meat, poultry, fish, fruit, bread, pastry & pies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20
Cooking Charts
Fresh & frozen vegetables & fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21
Rice, pasta & eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22
Reheating Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23
Grilling Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23
Dual Grill Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24
Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26
●
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 preparation times and serving quantities are approximate.
●
All ingredients are given in both metric and imperial measures. Use either set but not a combination of
both measures.
●
Serve all dishes immediately unless otherwise stated.
●
Butter and margarine can be interchanged on recipes, as preferred.
●
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.
SPOON MEASURES
1.25ml
1/
4
teaspoon
2.5ml
1/
2
teaspoon
5ml
1 teaspoon
15ml
1 tablespoon
CONVERSION CHARTS
WEIGHT MEASURES
15g
1/
2
oz
25g 1oz
50g
2oz
100g
4oz
175g
6oz
225g
8oz
450g
1lb
VOLUME MEASURES
30ml 1floz
100ml
3floz
150ml
5floz (
1/
4
pt)
300ml
10floz (
1/
2
pt)
600ml
20floz (1pt)
R-642M OM & CB 29/6/99 11:17 am Page 19
