79
L
Lamb
guidelines .................................................55
Lamb Casserole .......................................56
Lamb in a spicy cream & almond sauce ....56
Lemon Curd.................................................74
M
Meat and Poultry recipes.....................55-58
Meat sauce..................................................35
Microwave power levels ..............................23
Microwave principles ...................................14
Mince pies, reheating ........................12,38,41
O
Orange Marmalade......................................75
P
Parts of your Oven ....................................11
Pasta Cooking ........................................36,45
Pasta and Rice recipes
Kedgeree .....................................................59
Fruity Chicken Risotto .................................60
Pesto Spaghetti ...........................................59
Tagliatelle Toscana ......................................60
Tuna Pasta Bake .........................................59
Vegetable Couscous ...................................60
Pork
guidelines .................................................55
cooking.....................................................43
Rashers....................................................43
Paprika Pork Casserole ...........................58
Sweet and Sour Pork ...............................58
Porridge .......................................................45
Preserves
Soft Fruit Jam...........................................74
Lemon Curd .............................................74
Orange Marmalade ..................................75
Plum Jam .................................................75
Red onion Chutney ..................................74
Tomato Chutney .......................................75
Pulses, cooking ........................................43
Puddings and Desserts
Almond Eveʼs Pudding .............................67
Apple Crisp...............................................67
Baked Apples ...........................................69
Christmas Pudding...................................70
Date Puddings and Butterscotch Sauce ..68
Hot Chocolate Cake.................................70
Lemon Brûleé...........................................68
Orange and Chocolate Drop Pudding......69
Steamed Suet Sponge Pudding...............70
R
Reheating ...................................................38
Reheating Charts ...................................39-42
Rice, cooking..........................................36,46
S
Sauces ........................................................71
Service.........................................................10
Shielding.................................................26-27
Soups and Starters
Reheating.................................................31
Broccoli & Stilton Soup ............................51
Coarse Pork Pâtés...................................50
Cream of Mushroom Soup.......................50
Garlic Mushrooms with Herbs..................50
Smoked Haddock Pâté ............................51
Wild Mushroom and Basil Risotto............51
Standing Time .......................................13, 15
Steamed Pudding..............................37,39,41
T
Technical Specifications ..............................77
Turkey, cooking............................................46
V
Vegetables + Vegetarian
guidelines .................................................63
cooking...........................................32,43-48
Cauliflower cheese...................................65
Gratin Dauphinois ....................................64
Ratatouille ................................................64
Vegetable Chilli ........................................66
Red Lentil Casserole................................65
Spicy Bean Goulash.................................66
Stuffed Sweet Potatoes............................65
Rosemary Potatoes..................................66
Vegetable Lasagne ..................................64
W
White Pouring Sauce...................................71
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