22
The cookery notes below compliment all of the
cooking procedures in this book and should
be read in advance of recipe preparation.
COOKING HINTS
COOKERY NOTES:
6
Where it is necessary to blend foods, use a
food processor, liquidiser or press through a
sieve.
7
Refer to operation manual for advice on
suitable cookware.
8
Where dishes are covered, use vented
microwave cling film unless otherwise stated.
Where dishes are lined, use greaseproof paper
unless otherwise stated.
9
All preparation times and serving quantities
are approximate.
10
Serve all dishes immediately unless otherwise
stated.
11
For sequence programming refer to the
operation manual.
SYMBOLS:
●
Method:
Where shielding is necessary use small pieces of foil.
■
Poultry Chart:
Chicken, turkey and duck must be defrosted without giblets.
▲
Standing Time:
During recommended standing time, wrap or cover food in foil.
CONVERSION CHARTS
1
All ingredients are given in both metric and
imperial measures. Use either set but not a
combination of both measures.
2
Food temperatures are:-
Frozen: -18
0
C, Chilled: 5
0
C, Room: 20
0
C
3
When cooking Rice & Pasta (see page 40),
cooking time is constant for any quantity of rice
or pasta; boiling water must be adjusted
according to quantity of rice or pasta. After
leaving the Rice/Pasta to stand, rinse in boiling
water prior to serving.
4
Butter and margarine can be interchanged in
recipes, as preferred.
5
Half fat, skimmed or full fat milk may be used
in all recipes, as preferred.
WEIGHT MEASURES
15g
25g
50g
100g
175g
225g
450g
1
/
2
oz
1oz
2oz
4oz
6oz
8oz
1lb
VOLUME MEASURES
30ml
100ml
150ml
300ml
600ml
1 fl oz
3 fl oz
5 fl oz (
1
/
4
pint)
10 fl oz (
1
/
2
pint)
20 fl oz (1
pint)
SPOON MEASURES
1.25ml
2.5ml
5ml
15ml
1
/
4
teaspoon
1
/
2
teaspoon
1
teaspoon
1 tablespoon
R-743M PART 2
27/1/2000, 10:35
22
http://www.usersmanualguide.com/