72
L
Lamb
guidelines................................................... 48
Lamb Casserole......................................... 49
Lamb in a spicy cream & almond sauce
...... 49
Lemon Curd...................................................67
M
Meat and Poultry recipes
...................... 48-51
Microwave power levels................................ 18
Microwave principles.......................................9
Mince pies, reheating.............................. 31, 34
O
Orange Marmalade....................................... 68
P
Parts of your Oven
......................................6
Pasta Cooking..........................................29,38
Pasta and Rice recipes
Kedgeree.......................................................52
Fruity Chicken Risotto ..................................53
Pesto Spaghetti.............................................52
Tagliatelle Toscana........................................53
Tuna Pasta Bake...........................................52
Vegetable Couscous..................................... 53
Pork
guidelines................................................... 48
cooking.......................................................36
Rashers......................................................36
Paprika Pork Casserole............................. 51
Sweet and Sour..........................................51
Porridge.........................................................38
Preserves
Fruit Jam.................................................... 67
Lemon Curd............................................... 67
Orange Marmalade.................................... 68
Plum Jam................................................... 68
Red onion Chutney.................................... 67
Tomato Chutney......................................... 68
Pulses, cooking......................................... 36
Puddings and Desserts
Almond Eveʼs Pudding............................... 60
Baked Apples............................................. 62
Hot Chocolate Cake ................................. 63
Christmas Pudding.....................................63
Apple Crisp.................................................60
Date Puddings and Butterscotch Sauce.... 61
Lemon Brûleé.............................................61
Orange and Chocolate Drop Pudding........62
Steamed Suet Sponge Pudding.................63
R
Reheating
..................................................... 31
Reheating Charts..................................... 32-35
Rice, cooking............................................29,39
S
Sauces
.......................................................... 64
Service.............................................................5
Shielding...................................................21-22
Soups and Starters
Broccoli & Stilton Soup....................... .......44
Coarse Pork Pâté.......................................43
Cream of Mushroom Soup.........................43
Garlic Mushrooms with Herbs....................43
Smoked Haddock Pâté.............................. 44
Wild Mushroom and Basil Risotto..............44
Standing Times.........................................10-11
Steamed Pudding................................30,32,34
T
Technical Specification.............................69-70
Turbo Reheat.................................................19
Turkey, cooking............................................. 39
V
Vege Vegetarian
guidelines................................................... 56
cooking.............................................27,39-41
Cauliflower cheese.....................................58
Gratin Dauphinois...................................... 57
Ratatouille.................................................. 57
Vegetable Chilli.......................................... 59
Red Lentil Casserole..................................58
Spicy Bean Goulash.................................. 59
Stuffed Sweet Potatoes............................. 58
Rosemary Potatoes....................................59
Vegetable Lasagne......................... ........... 57
W
White Sauce.............................................64,72
