SPOON MEASURES

1.25ml

/4 teaspoon

2.5ml

2 teaspoon

5ml 1 teaspoon

15ml 1 tablespoon

CONVERSION CHARTS

WEIGHT MEASURES

15g

/2oz

25g 1oz

50g 2oz

100g 4oz

175g 6oz

225g 8oz

450g 1lb

VOLUME MEASURES

30ml 1floz

100ml 3floz

150ml 5floz (

/4 pint)

300ml 10floz (

/2 pint)

600ml 20floz (1 pint)

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

NTRODUCTION &CONVERSION C

HARTS

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .34

DEFROSTING CHART

Meat, Poultry, Fish and Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35

OOKING C

HART

Fish, Fresh & Frozen Vegetables and Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .36

Rice, Pasta and Eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37

RILLING CHART . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .38

DUAL - 1 COOKING CHART . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .39

DUAL - 2 COOKING CHART . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40 - 42

REHEATING CHART . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .43

RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .44 - 61

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 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 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.

• 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.

• 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-898M Cookbook 23/06/2004 15:21 Page 34

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