Sharp R259 Manual

							19
MICROWAVE COOKING ADVICE
Check the temperature of food and drink and stir before serving. Take special
care when serving to babies, children or the elderly.  The contents of feeding
bottles and baby food jars are to be stirred or shaken and the temperature is
to be checked before consumption to avoid burns.
Face & Hands: Always use oven gloves to remove food or cookware from the
oven. Stand back when opening the oven door to allow heat or steam to
disperse. When removing covers (such as cling film), opening roasting bags or
popcorn packaging, direct steam away from face and hands.
Composition
Density
Quantity
Size
Shape
Temperature of
food Food Characteristics
Foods high in fat or sugar (e.g. Christmas pudding, mince pies) require less
heating time. Care should be taken as overheating can lead to fire.
Bones in food conduct heat, making the food cook more quickly. Care must
be taken so that the food is cooked evenly.
Food density will affect the amount of cooking time needed.
Light, porous foods, such as cakes or bread, cook more quickly than heavy,
dense foods, such as roasts and casseroles.
The number of microwaves in your oven remains the same regardless of how
much food is being cooked. The cooking time must be increased as the
amount of food placed in the oven increases.
e.g. Four potatoes will take longer to cook than two.
Small foods and small pieces cook faster than large ones, as microwaves can
penetrate from all sides to the centre. For even cooking make all the pieces
the same size.
Foods which are irregular in shape, such as chicken breasts or drumsticks,
take longer to cook in the thicker parts. For even cooking, place the thickest
parts to the outside of the dish where they will receive more energy.
Round shapes cook more evenly than square shapes when microwave cooking.
The initial temperature of food affects the amount of cooking time needed.
Chilled foods will take longer to cook than food at room temperature.
e.g. A cake made with chilled ingredients, (i.e. margarine) will take longer to
cook than a cake made with ingredients at room temperature.
The temperature of the container is not a true indication of the temperature
of the food or drink. Cut into foods with fillings, for example jam doughnuts,
to release heat or steam.
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							20
SUITABLE COOKWARE
To cook/defrost food in a microwave oven, the
microwave energy must be able to pass through
the container to penetrate the food. Therefore it
is important to choose suitable cookware.Round/oval dishes are preferable to
square/oblong ones, as the food in the corners
tends to overcook. A variety of cookware can be
used as listed below.
Cookware
Aluminium foil
Foil Containers
Browning dishes
China and ceramics
Glassware
e.g. Pyrex ®
Metal
Plastic/Polystyrene
e.g fast food containers
Cling film
Freezer/Roasting
bags
Paper - Plates, cups
and kitchen paper
Straw and wooden
containers
Recycled paper
and newspaperMicrowave Safe
✔ / ✘
✔
✔ / ✘
✔
✘
✔
✔
✔
✔
✔
✘Comments
Small pieces of aluminium foil can be used to shield
food from overheating. Keep foil at least 2cm from
the oven walls, as arcing may occur.
Foil containers are not recommended unless
specified by the manufacturer, e.g. Microfoil ®,
follow instructions carefully.
Always follow the manufacturers instructions.
Do not exceed heating times given.
Be very careful as these dishes become very hot.
Porcelain, pottery, glazed earthenware and bone
china are usually suitable, except for those with
metallic decoration.
Care should be taken if using fine glassware as it
can break or crack if heated suddenly.
It is not recommended to use metal cookware as it
will arc, which can lead to fire.
Care must be taken as some containers warp, melt
or discolour at high temperatures.
It should not touch the food and must be pierced
to let the steam escape.
Must be pierced to let steam escape. Ensure bags
are suitable for microwave use.
Do not use plastic or metal ties, as they may melt
or catch fire due to the metal ‘arcing’.
Only use for warming or to absorb moisture.
Care must be taken as overheating may cause fire.
Always attend the oven when using these materials
as overheating may cause fire.
May contain extracts of metal which will cause
‘arcing’ and may lead to fire.
NOTE:When heating food in plastic or paper containers, monitor the oven due to the possibility of
ignition.
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							21
DEFROSTING ADVICE
Defrosting food using your microwave oven is
the quickest method of all.It is a simple proccess but the following
instructions are essential to ensure the food is
thoroughly defrosted.
NOTES:
•Remove all packaging and wrapping before defrosting.
•To defrost food, use microwave power levels MEDIUM LOW or LOW.
•Please refer to the defrosting chart on page 24 for further information.
Rearrange
Separate
Shield
Stand
Turn overFoods that are placed towards the outside of the dish will defrost quicker than
foods in the centre. It is therefore essential that the food is rearranged up to 4
times during defrosting.
Move closely packed pieces from the outside to the centre and rearrange
over-lapping areas.
This will ensure that all parts of the food defrosts evenly.
Foods may be stuck together when removed from the freezer. It is important
to separate foods as soon as it is possible during defrosting.
e.g. bacon rashers, chicken fillets.
Some areas of food being defrosted may become warm. To prevent them
becoming warmer and starting to cook, these areas can be shielded with small
pieces of foil, which reflect microwaves. e.g. legs and wings on a chicken.
Standing time is necessary to ensure food is thoroughly defrosted.
Defrosting is not complete once the food is removed from the microwave
oven. Food must stand, covered, for a length of time to ensure the centre has
completly defrosted.
It is essential that all foods are turned over at least 3 - 4 times during
defrosting. This is important to ensure thorough defrosting.
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							22
Plated meals
Sliced meat
Poultry portions
CasserolesRemove any poultry or meat portions, reheat
these separately, see below.
Place smaller items of food to the centre of the plate,
larger and thicker foods to the edge. Cover with vented
microwave cling film and reheat on MEDIUM, stir/
rearrange halfway through reheating.
NOTE:Ensure the food is thoroughly reheated before
serving.
Cover with vented microwave cling film and reheat on
MEDIUM. Rearrange at least once to ensure even reheating.
NOTE:Ensure the meat is thoroughly reheated before
serving.
Place thickest parts of the portions to the outside of the
dish, cover with vented microwave cling film and reheat
on MEDIUM HIGH. Turn over halfway through reheating.
NOTE:Ensure the poultry is thoroughly reheated
before serving.
Cover with vented microwave cling film or a suitable lid
and reheat on MEDIUM.
Stir frequently to ensure even reheating.
NOTE:Ensure the food is thoroughly reheated before
serving.
REHEATING ADVICE
For the reheating of foods, follow the advice and guidelines below to ensure food is thoroughly
reheated before serving.
NOTES:
•Remove food from foil or metal containers before reheating.
•Reheating times will be affected by the shape, depth, quantity and temperature of food together with
the size, shape and material of the container.
•To avoid overheating and fire, special care must be taken when reheating foods with a high sugar or
fat content, e.g. mince pies or Christmas pudding.
•Never heat oil or fat for deep frying as this may lead to overheating and fire.
•Canned potatoes should not be heated in the microwave oven, follow the manufacturers
instructions on the can. To achieve the best results when reheating, select a suitable microwave power level appropriate to the
type of food. e.g. A bowl of vegetables can be reheated using HIGH, while a lasagne which contains
ingredients that cannot be stirred, should be reheated using MEDIUM.
Never heat liquids in narrow-necked containers, as this could result in the
contents erupting from the container and may cause burns.
The contents of feeding bottles and baby food jars are to be stirred or shaken and
the temperature is to be checked before consumption to avoid burns.
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							23
CONTENTS
I
NTRODUCTION, COOKERYNOT E S&CONVERSIONCHARTS . . . . . . . . . . . . . . . . . . . . . . . . .23
D
EFROSTINGCHART:
Meat, poultry, fish, fruit, bread, pastry, savoury pie & quiche   . . . . . . . . . . . . . . . . . . . . .24
C
OOKINGCHARTS:
Meat, poultry & fish  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25
Fresh & frozen vegetables & fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26
Rice, pasta & eggs  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27
R
EHEATINGCHART . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .28
R
ECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .28-35
SPOON MEASURES
1.25ml1/4teaspoon
2.5ml1/2teaspoon
5ml 1 teaspoon
15ml 1 tablespoon CONVERSION CHARTS
WEIGHT MEASURES
15g 1/2oz
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) 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.
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 serving quantities are approximate.
•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.
•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.
•The recipes in this cookery book were developed using chilled eggs and fat. Room temperature
ingredients may give a different result.
•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.
COOKBOOK
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							10P
Stage1: 30P
Stage 2:10P
10P
30P
10P
10P
10P
30P
30P
30P
30P
30P
30P
10P
10P
10P
10PPlace in a flan dish. Turn over 4-5
times during defrosting. Shield.
Place on a plate.
Use sequence programming.
Stage 1:
Defrost on 30P for the first
quarter of cooking time.
Stage 2:Defrost on 10P for the
remaining cooking time.
Turn over 3-4 times, removing
defrosted mince each time.
Place in a flan dish. Turn 2-3 times,
separate during defrosting. Shield.
Place in a flan dish. Turn 2-3 times,
separate during defrosting. Shield.
Place on a plate. Separate and re-
arrange twice during defrosting. Shield.
Place on a plate. Turn over and
separate twice during defrosting.
Place in a flan dish. Turn 4-5 times,
during defrosting. Shield.
Place in a flan dish. Turn 2-3 times,
separate during defrosting. Shield.
Place in a flan dish. Turn 2-3 times,
separate during defrosting. Shield.
Place in a bowl. Turn 3-4 times,
removing defrosted mince each time.
Place in a flan dish. Separate and re-
arrange twice during defrosting. Shield.
Place in a dish. Stir during defrosting.
Shield.
Place on the turntable. Separate and
rearrange during defrosting.
Place on a plate. Turn over half way
through defrosting.
Remove from foil container. Place in
a flan dish.
Remove from foil container. Place in
a flan dish.
Meat Joints 
(Beef, Lamb, Pork)
Minced Meat
Steak/Chops  
2cm (3/4”) thick
Sausages
Bacon
Beefburgers
❖Whole Poultry
(Chicken,Turkey,Duck)
Chicken Legs
Chicken/Turkey 
Breasts & Fillets
Minced Turkey
Fish 
(Whole/FIllets/Steaks)
Apples/Rhubarb
Bread (sliced)
Pastry 
(Puff or Shortcrust)
Savoury Pie & Quiche 
(cooked)
Fruit Pie90 - 120 Minutes
15 - 30 Minutes
25 - 30 Minutes
15 - 20 Minutes
5 - 10 Minutes
15 - 20 Minutes
60 - 90 Minutes
25 - 30 Minutes
15 - 30 Minutes
15 - 20 Minutes
15 Minutes
15 - 20 Minutes
5 - 10 Minutes
10 - 15 Minutes
20 - 30 Minutes
20 - 30 Minutes 16 - 17 Minutes/
450g 
10 - 12 Minutes/
450g 
14 - 15 Minutes/
450g
6 - 7 Minutes/
450g
10 - 12 Minutes/
450g
12 - 13 Minutes/
450g
19 - 20 Minutes/
450g
8 - 9 Minutes/
450g
10 - 11 Minutes/
450g
7 - 8 Minutes/
450g
8 - 9 Minutes/
450g
7 - 8 Minutes/
450g
5 Minutes/
400g
6 - 7 Minutes/
450g
15 - 16 Minutes/
500g pie, quiche
20 - 21 Minutes/
800g pie, quiche
11 - 12 Minutes/
400g pie
16 - 17 Minutes/
700g pie
▼Method:  If shielding is necessary, use small pieces of foil.
❖Poultry:  Chicken, turkey and duck must be defrosted without giblets.
●Standing Time:  During recommended standing time, wrap or cover food in foil.
24
DEFROSTING CHART
FOOD DEFROST MICRO▼METHOD●STANDING
TIME POWER LEVEL  TIME
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							25
Beefburgers
Minced Meat
Sausages (thick)
Sausages (thin)
Bacon
Whole Poultry: 
Chicken, Turkey & Duck
Chicken/Turkey Portions,
Breasts & Drumsticks
Minced Turkey
Fish Fillets
Whole fish & Steaks
(Trout, Mackerel)
COOKING CHART
FOOD COOKING MICRO▼METHOD●STANDING
TIME POWER LEVEL  TIME
2 - 3 Minutes
2 - 3 Minutes
2 Minutes
2 Minutes
1 Minute
10 Minutes
5 Minutes
2 - 3 Minutes
2 - 3 Minutes
3 - 4 Minutes 10 - 11 Minutes/
450g
8 Minutes/
450g
8 - 9 Minutes/
8 sausages
6 - 7 Minutes
8 sausages
3 - 4 Minutes/
2 - 4 slices
12 - 13 Minutes/
450g
11 - 12 Minutes/
450g
9 - 10 Minutes/
450g
9 - 10 Minutes/
450g
7 - 8 Minutes/
450g70P
70P
70P
70P
100P
70P
70P
100P
70P
70PPlace in a flan dish. 
Turn over halfway through cooking.
Place in a bowl. 
Stir 2-3 times during cooking.
Place in a flan dish. 
Turn over halfway through cooking.
Place in a flan dish. 
Turn over halfway through cooking.
Place in a flan dish. 
Turn over halfway through cooking.
Place in a flan dish. 
Turn over halfway through cooking.
Place in a flan dish. 
Turn over halfway through cooking.
Place in a bowl. 
Stir 3-4 times during cooking.
Place in a flan dish. 
Cover with cling film.
Place in a flan dish. 
Cover with cling film.
▼Method:  If shielding is necessary, use small, pieces of foil.
●Standing Time:  During recommended standing time, wrap or cover food in foil.
Note: Prior to cooking, food is refrigerated, 5
0C.
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							26
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
5 Minutes
4 Minutes
2 Minutes
2 Minutes
2 Minutes
3 Minutes
2 Minutes
3 Minutes
2 Minutes
2 Minutes
2 MinutesAubergines &
Broccoli (fresh)
Sliced Beans 
(green - fresh)
Brussels
Sprouts (fresh)
Cabbage, Carrots,
Cauliflower, Celery
Corn on the Cob
(fresh)
Sliced Courgettes &
Leeks (fresh)
Sliced Parsnips &
Spinach (fresh)
Peas (fresh)
Potatoes, Jacket
(250g - each)
Potatoes, Boiled
(old & new - fresh)
Diced Swede &
Turnips (fresh)
Beans & Cabbage
(green - frozen)
Broccoli, Leaf Spinach
/Brussels Sprouts
(frozen)
Carrots - sliced
(frozen)
Cauliflower florets
(frozen)
Corn on the Cob
(frozen)
Peas, Sweetcorn &
Mixed Vegetables
(frozen)
Apples & Rhubarb
Blackberries/Rasp-
berries/Redcurrants
6 Minutes/
225g 
6 Minutes/
225g
6 Minutes/
225g
6 Minutes/
225g
7 Minutes/
225g
5 Minutes/
225g
6 Minutes/ 
225g
5 Minutes/
225g
12 Minutes/ 
2 potatoes
11 Minutes/ 
225g
8 Minutes/
225g
6 Minutes/ 
225g
7 Minutes/
225g
7 Minutes/
225g
6 Minutes/
225g
12 Minutes/
2 cobs
6 Minutes/
225g
6 Minutes/
450g
6 Minutes/
450g100P
100P
100P
100P
100P
100P
100P
100P
100P
100P
100P
100P
100P
100P
100P
100P
100P
100P
100PPlace in dish. Add 30ml (2 tbsp) water.
Cover dish. Stir halfway through cooking.
Place in dish. Add 30ml (2 tbsp) water.
Cover dish.  Stir halfway through cooking.
Place in dish. Add 45ml (3 tbsp) water.
Cover. Stir halfway through cooking.
Slice or break into florets. Place in dish. 
Add 30ml (2 tbsp) water. Cover.
Stir halfway through cooking.
Place in dish. Add 45ml (3 tbsp) water.
Cover.  Stir 1/2 through cooking.
Place in dish. Add 30ml (2 tbsp) water.
Cover dish. Stir halfway through cooking.
Place in dish. Add 45ml (3 tbsp) water.
Cover. Stir halfway through cooking.
Place in dish. Add 30ml (2 tbsp) water.
Cover dish. Stir halfway through cooking.
Prick in several places. Place in dish.
Place on the edge of the turntable.
Cut into quarters. Place in dish. Add 60ml
(4 tbsp) water. Cover. Stir halfway through
cooking.
Place in dish. Add 45ml (3 tbsp) water.
Cover dish. Stir halfway through cooking.
Place in dish. Add 15ml (1 tbsp) water.
Cover dish. Stir halfway through cooking.
Place in dish. Add 15ml (1 tbsp) water.
Cover dish. Stir halfway through cooking.
Place in dish. Add 15ml (1 tbsp) water.
Cover dish. Stir halfway through cooking.
Place in dish. Add 15ml (1 tbsp) water.
Cover dish. Stir halfway through cooking.
Place in dish. Cover dish. Turnover halfway
through cooking. 
Place in dish. Cover dish. Stir halfway
through cooking.
Peel & slice. Place in a dish and cover.  
Stir during cooking.
Place in a dish and cover. Stir during
cooking.
FOOD COOKING MICRO▼METHOD●STANDING
TIME POWER LEVEL  TIME
COOKING CHART
NOTE:
•Fresh vegetables and fruit are cooked from 20°C (ambient temperature).
•Frozen vegetables are cooked from -18°C.
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							White rice
(long grain)
Brown rice
Spaghetti
(short cut)
Macaroni 
(short cut)
Tagliatelle
Pasta shells
Spaghetti/
Tagliatelle
Fusilli/Penne/
Conchiglie/
Farfalle
Ravioli
Tortellini
(white)
Tortellini
(brown)
Omelette
Scrambled
27
FOOD❇ COOKING MICRO▼METHOD●STANDING
TIME POWER LEVEL  TIME
COOKING CHART
❇Cooking Time:  Cooking time is constant for any quantity of rice or pasta, quantity of boiling water has to be adjusted
according to quantity of rice or pasta, see Method.
●Standing Time (rice & pasta only):  After standing, rinse in boiling water prior to serving.14 - 15 Minutes
20 - 21 Minutes
11 - 12 Minutes
12 - 13 Minutes
10 - 11 Minutes 
11 - 12 Minutes
4 - 5 Minutes
4 - 5 Minutes
6 - 7 Minutes 
7 - 8 Minutes
8 - 9 Minutes
15g butter 
4 eggs (medium) 
90ml  (6tbsp) milk
salt & pepper
15g butter
2 eggs (medium) 
30ml (2tbsp) milk
salt & pepper
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
2 Minutes
30 Seconds
30 Seconds Add 300ml (1/2 pint) boiling water/100g rice. 
Do not cover. Stir twice during cooking.
Add 400ml (14fl.oz) boiling water/100g rice. 
Do not cover. Stir twice during cooking.
Add 300ml (1/2 pint) boiling water/100g  pasta. 
Do not cover. Stir twice during cooking.
Add 300ml (1/2 pint) boiling water/100g pasta. 
Do not cover. Stir twice during cooking. 
Add 300ml (1/2 pint) boiling water/100g pasta. 
Do not cover. Stir twice during cooking. 
Add 300ml (1/2 pint) boiling water/100g pasta. 
Do not cover. Stir twice during cooking. 
Add 300ml (1/2 pint) boiling water/100g pasta. 
Do not cover. Stir twice during cooking.
Add 300ml (1/2 pint) boiling water/100g pasta. 
Do not cover. Stir twice during cooking. 
Add 300ml (1/2 pint) boiling water/100g pasta. 
Do not cover. Stir twice during cooking. 
Add 300ml (1/2 pint) boiling water/100g pasta. 
Do not cover. Stir twice during cooking. 
Add 300ml (1/2 pint) boiling water/100g pasta. 
Do not cover. Stir twice during cooking.
1  Whisk together eggs and milk. Season.  
2  Place butter in a 20.4cm flan dish. 
Heat on 100P for 30 seconds, until melted.
Coat the dish with the melted butter.
3 
Pour omelette mixture into flan dish. Cook on 70P for 3 minutes. Whisk mixture 
and cook again on 70P for 5 minutes.
1 Melt the butter in a bowl on 70P  
for 30 seconds
2Add the eggs, milk and seasoning and mix 
well.
3Cook on 70P for 4 minutes, stirring 
every minute.
70P
70P
70P
70P
70P
70P
70P
70P
70P
70P
70P
70P
70P
DRIED PASTA
FRESH PASTA
EGGS            INGREDIENTS
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							Canned foods
(Soup, Baked beans, 
Spaghetti, Vegetables)
Bread rolls/
Croissants
Christmas 
pudding
Sausage rolls (cooked,
chilled approx. 50g
each)
Quiche, 
(cooked, chilled) 
Meat pie 
(cooked, chilled)
Fruit pie 
(cooked, chilled)70P
70P
70P
70P
70P
70P
50P 6 - 7 Minutes/
425g can
40 - 50 Seconds/
2 croissants/2 rolls
40 Seconds/125g slice
1 Minute/175g pudding
2 Minutes/2 sausage rolls
3 Minutes/4 sausage rolls
4 Minutes/6 sausage rolls
4 - 5 Minutes/175g
7 - 8 Minutes/400g
10 -11 Minutes/700g
4 - 5 Minutes/150g
8 - 9 Minutes/500g
12 - 13 Minutes/800g
30 - 40 Seconds/50g - 70g
5 - 6 Minutes/450g
8 - 9 Minutes/700gRemove from can. Place in a dish and
cover. Stir halfway through cooking.
Place on kitchen roll.
Place in a flan dish. Do not exceed
cooking time advised  by food
manufacturer.
Place in a flan dish. Do not exceed
cooking time advised  by food
manufacturer.
Place directly on the turntable or in
a flan dish. 
Remove from foil container and
place in  flan dish or on plate.
Remove from foil container and
place in  flan dish or on plate.2 Minutes
Nil
30 Seconds
30 Seconds
1 - 2 Minutes
2 - 3 Minutes
2 - 3 Minutes
3 - 4 Minutes
1 Minute
1 - 2 Minutes
2 - 3 Minutes
FOOD COOKING MICRO METHOD STANDING
TIME POWER LEVEL  TIME
REHEATING CHART
RECIPES
AVOCADO AU GRATIN
Serves 2 - 4   
75g fresh breadcrumbs
50g cooked ham, finely chopped
142ml double cream
salt and pepper to taste
5ml (1tsp) fresh parsley, chopped
2 large ripe avocados
15ml (1tbsp) lemon juice 
50g cheese, grated
fresh parsley sprigs to garnish1Place the breadcrumbs and ham in a bowl.
Add enough cream to bind the mixture.
Season with salt and pepper to taste and stir
in the parsley. Cook on 100P for 3 minutes.  
2Cut the avocados in half. Remove the stone
and brush the flesh with lemon juice. Fill each
avocado half with the breadcrumb mixture.        
3Place the filled avocados in a flan dish and
sprinkle with the grated cheese.  
4Cook on 100P for 4 minutes, until the cheese
has melted. Garnish with sprigs of fresh
parsley.  
28
NOTE:Take care when heating foods with high sugar or fat content, for example, Christmas pudding and mince pies. 
DO NOT EXCEED THE REHEATING TIMES GIVEN IN THE CHART ABOVE.
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