31
COOKBOOK
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
pint)
300ml 10floz
(
1
/
2
pint)
600ml 20floz
(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 this product. 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.
CONTENTS
I
NTRODUCTION
& C
ONVERSION
C
HARTS
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .31
D
EFROSTING
C
HART
:
Meat, Poultry, Fish and Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32
C
OOKING
C
HART
Fresh & Frozen Vegetables, Fruit and Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .33
Rice, Pasta and Eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .34
R
EHEATING
C
HART
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .34
G
RILLING
C
OOKING
C
HART
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35
D
OUBLE
G
RILLS
C
HART
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35
D
UAL
G
RILL
C
OOKING
C
HART
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36
R
ECIPES
F
OR
A
UTO
C
OOK
AC-6
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37
R
ECIPES
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .38 - 45
COOKERY NOTES
• Weight 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.
• 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.
• 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.
• Butter and magarine can be interchanged as preferred.
• Half-fat, skimmed or full-fat milk may be used 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.
• Ambient/fresh/dried/canned foods are to be cooked from 20°C.
• Frozen foods are to be cooked from -18°C.
R-67STM (SUK).indd Sec2:31
R-67STM (SUK).indd Sec2:31
7/25/07 10:59:14 AM
7/25/07 10:59:14 AM
