Sharp R959slm Manual

							39
COOKING CHART
• Eggs, Fish and Fresh Pasta are cooked from chilled (5°C).
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:  After standing, rinse rice and pasta in boiling water prior to serving.
100%
70%
70%
70%
70%
70%
70%
70%
70%
70%
70%
70%
70%1 Melt the butter in a bowl on 100% 
for 30 seconds.
2 Add the eggs, milk and seasoning and mix well.
3  Cook on 100% for 1
1/2- 2 minutes, stirring
every 30 seconds.
Place in a single layer in a flan dish.
Cover and cook.
Place in a single layer in a flan dish.
Cover and cook.
Place in a single layer in a flan dish.
Cover and cook.
Add 300ml (
1/2pint) 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 (
1/2pint) boiling waterper 100g pasta.
Do not cover. Stir twice during cooking.
Add 300ml (
1/2pint) boiling water/100g pasta.
Do not cover. Stir twice during cooking.
Add 300ml (
1/2pint) boiling water/100g pasta.
Do not cover. Stir twice during cooking.
Add 300ml (
1/2pint) boiling water/100g pasta.
Do not cover. Stir twice during cooking.
Add 300ml (
1/2pint) boiling water/100g pasta.
Do not cover. Stir twice during cooking.
Add 300ml (
1/2pint) boiling water/100g pasta.
Do not cover. Stir twice during cooking.
Add 300ml (
1/2pint) boiling water/100g pasta.
Do not cover. Stir twice during cooking.
Scrambled Eggs
Thick Fish Fillets
(1
1/2inches)
(Chilled)
Thin Fish Fillets
(Chilled)
Whole Fish and
Steaks (Chilled)
White rice
(long grain)
Brown rice
DRIED PASTA
Spaghetti (short
cut) / Pasta Shells
Macaroni
(short cut)
Tagliatelle
FRESH PASTA
Shells / Spaghetti /
Fusilli / Farfalle /
Tagliatelle
Ravioli
Tortellini (white)
Tortellini (brown)
30 Seconds
2 - 3 Minutes
2 - 3 Minutes
2 - 3 Minutes
2 Minutes
2 Minutes
4 Minutes
4 Minutes
4 Minutes
5 Minutes
5 Minutes
5 Minutes
5 Minutes FOOD
COOKING POWER METHOD STANDING
TIME LEVEL  TIME
15g butter
2 eggs (medium) 
30ml (2 tbsp) milk
salt & pepper
10 - 12 Minutes
per 450g
6 - 8 Minutes
per 450g
8 - 10 Minutes
per 450g
13 - 14 Minutes
19 - 21 Minutes
10 - 11 Minutes
13 - 14 Minutes
9 - 10 Minutes
3 - 5 Minutes
6 - 8 Minutes 
6 - 8 Minutes
8 - 10 Minutes
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							COOKING CHART
DUAL CONVECTION COOKING CHART
• Chilled foods are cooked from 5°C.
• Frozen foods are cooked from -18°C.
40
50%
50%
50%
50%
50%
50%
50%
50%
50%Pre-soak all beans and pulses overnight,
except lentils
Add 750ml (11/2pints) boiling water to beans.
Do not cover. Stir 3 times during cooking.
Add 750ml (1
1/2pints) boiling water to beans.
Do not cover. Stir 3 times during cooking.
Add 750ml (1
1/2pints) boiling water to beans.
Do not cover. Stir 3 times during cooking.
Add 750ml (1
1/2pints) boiling water to beans.
Do not cover. Stir 3 times during cooking.
Add 750ml (1
1/2pints) boiling water to beans.
Do not cover. Stir 3 times during cooking.
Add 750ml (1
1/2pints) boiling water to beans.
Do not cover. Stir 3 times during cooking.
Add 750ml (1
1/2pints) boiling water to beans.
Do not cover. Stir 3 times during cooking.
Add 750ml (1
1/2pints) boiling water to beans.
Do not cover. Stir 3 times during cooking.
Add 750ml (1
1/2pints) boiling water to beans.
Do not cover. Stir 3 times during cooking.
BEANS &
PULSES
Butter Beans
Chick Peas
Green Lentils
Haricot Beans
Marrowfat Peas
Orange Lentils
Pinto Beans
Red kidney Beans
Split yellow Peas
5 Minutes
5 Minutes
5 Minutes
5 Minutes
5 Minutes
5 Minutes
5 Minutes
5 Minutes
5 Minutes FOOD COOKING POWER METHOD STANDING
TIME LEVEL  TIME
30 Minutes
per 225g
50 Minutes
per 225g
20 Minutes
per 225g
50 Minutes
per 225g
45 Minutes
per 225g
10 Minutes
per 225g
30 Minutes
per 225g
40 Minutes
per 225g
60 Minutes
per 225g
Place fat side down in a flan dish on the low rack.
Turn over and remove juices halfway through cooking.
Place fat side down in a flan dish on the low rack.
Turn over and remove juices halfway through cooking.
Place fat side down in a flan dish on the low rack.
Turn over and remove juices halfway through cooking.
Place fat side down in a flan dish on the low rack.
Turn over and remove juices halfway through cooking.
Place breast side down in a flan dish on the low rack.
Turn over and remove juices halfway through cooking.
Stand for 10 minutes after cooking.Beef (rare)
(chilled)
Beef/Lamb
(medium) (chilled)
Beef/Lamb
(well done) (chilled)
Pork
(chilled)
Whole Poultry
(chilled)DUAL CONV.
160ºC, 30%
DUAL CONV.
160ºC, 30%
DUAL CONV.
160ºC, 30%
DUAL CONV.
160ºC, 50%
DUAL CONV.
200ºC, 50% FOOD COOKING METHOD COOKING
TIME MODE
15 - 16 Minutes
per 450g
17 - 18 Minutes
per 450g
20 - 21 Minutes
per 450g
16 - 17 Minutes
per 450g
10 - 11 Minutes
per 450g
Black-eyed Beans/
p40   8/11/06   7:30:31 PMp40   8/11/06   7:30:31 PM 
						

							41
DUAL CONVECTION COOKING CHART
• Chilled foods are cooked from 5°C.
• Frozen foods are cooked from -18°C.
Preheat oven to 200°C. Remove from foil container.
Glaze and place in a flan dish on the low rack. 
Stand for 3 - 4 minutes after cooking.
Preheat oven to 220°C.
Glaze and place in a flan dish on the low rack. 
Stand for 3 - 4 minutes after cooking.
Preheat oven to 250°C.
Pierce each potato in several places.
Place on the turntable. No standing time is required.
Use Sequence cooking.
Stage 1:Cook on DUAL CONVECTION, 250ºC, 70%
for 20 minutes.
Stage 2:Cook on CONVECTION, 250ºC for the last
10 minutes. No standing time is required.
Preheat oven to 250°C.
Cut into even sized pieces and brush with oil.
Place in flan dish on the low rack.
Use Sequence cooking.
Stage 1:Cook on DUAL CONVECTION, 250ºC, 30%
for 40 minutes. Turn over after 30 minutes.
Stage 2:Cook on CONVECTION, 250ºC for the last
10 minutes. No standing time is required.
Preheat oven to 250°C.
Remove packaging and place directly on the low rack.
No standing time is required.
Preheat oven to 250°C.
Remove packaging and place directly on the low rack.
No standing time is required.
Preheat oven to 250°C.
Remove packaging & place in a flan dish on the low rack.
Preheat oven to 250°C.
Remove packaging & place in a flan dish on the low rack.Meat Pie(uncooked, frozen)
Sausage Rolls(uncooked, froz en)
Baked 
Potatoes
Roast
Potatoes
Oven Ready Pizza
(chilled)
Oven Ready Pizza
(frozen)
Garlic Baguette
(chilled)
Garlic Baguette
(frozen)Preheat 200ºC
DUAL CONV.
200ºC, 10%
Preheat 220ºC
DUAL CONV.
220ºC, 10%
Preheat 250ºC
Stage 1:
DUAL CONV.
250ºC, 70%
Stage 2:
CONVECTION
250ºC
Preheat 250ºC
Stage 1:
DUAL CONV.
250ºC, 30%
Stage 2:
CONVECTION
250ºC
Preheat 250ºC
DUAL CONV.
250ºC, 50%
Preheat 250ºC
DUAL CONV.
250ºC, 50%
Preheat 250ºC
DUAL CONV.
250ºC, 10%
Preheat 250ºC
DUAL CONV.
250ºC, 10% FOOD COOKING METHOD COOKING
TIME MODE
25 Minutes
for a 450g pie
30 Minutes
for a 550g pie
35 Minutes
for a 650g pie
20 Minutes
for 8 (approx.
50g each)
30 Minutes
for 4 potatoes
(250g each)
50 Minutes for
800g potatoes
4 - 5 Minutes
for 200g
6 - 7 Minutes
for 400g
10 - 11 Minutes
for 800g
6 - 7 Minutes
for 200g
10 - 11 Minutes
for 400g
15 - 16 Minutes
for 800g
6 Minutes
for 1 baguette
10 Minutes
for 1 baguette
p41   8/11/06   7:34:43 PMp41   8/11/06   7:34:43 PM 
						

							42
DUAL GRILL COOKING CHART
DUAL GRILL,
30%
DUAL GRILL,
30%
DUAL GRILL,
10%
DUAL GRILL,
10%
DUAL GRILL,
10%
Stage 1:
MICROWAVE
100%
Stage 2:
DUAL GRILL,
100%
DUAL GRILL,
70%
DUAL GRILL,
70%
DUAL GRILL,
50%
DUAL GRILL,
50%
DUAL GRILL,
30%
DUAL GRILL,
10%Place in a flan dish on the high rack.
Turn over 3/4of the way through cooking.
No standing time is required.
Place in a flan dish on the high rack.
Turn over 
3/4of the way through cooking.
No standing time is required.
Place in a single layer in a flan dish.
Place on the low rack. No turn over is required
No standing time is required.
Place in a single layer in a flan dish.
Place on the low rack. No turn over is required
No standing time is required.
Place two slices of ham and 50g grated cheese between 2
slices of bread and butter.
Place in a flan dish on the high rack.
Turnover after 3 minutes. No standing time is required.
Place best side down in a flan dish on the low rack.
Calculate the cooking time.
Use Sequence cooking.
Stage 1:Cook on 100% for the first half of the cooking
time. Turn over, remove juices at the end of
Stage 1.
Stage 2:Cook on DUAL GRILL, 100% for the second
half of the cooking time. Stand for 10 minutes
after cooking.
Place in a flan dish on the high rack.
Turn over 
3/4of the way through cooking.
Stand for 3 - 4 minutes after cooking.
Place in a flan dish on the high rack.
Turn over 
3/4of the way through cooking.
Stand for 3 - 4 minutes after cooking.
Place in a flan dish on the high rack.
Turn over 
3/4of the way through cooking.
Stand for 2 - 3 minutes after cooking.
Place in a flan dish on the high rack.
Turn over 
3/4of the way through cooking.
Stand for 2 - 3 minutes after cooking.
Place in a flan dish on the high rack.
Turn over 
3/4of the way through cooking.
Stand for 2 - 3 minutes after cooking.
Place in a flan dish on the high rack.
Turn over 
3/4of the way through cooking.
Stand for 2 - 3 minutes after cooking.
Oven Chips
(thin & standard)
(frozen)
Oven Chips
(thick)
(frozen)
Fish Fillets
(chilled)
Whole Fish and
Steak
(chilled)
Toasted Sandwich
Chicken Leg,
Breast and
Drumstick
portions
Pork Chops
(with bone)
(chilled)
Lamb chops and
Pork Chops
(Boneless) (chilled)
Sausages
(thick) (chilled)
Sausages
(thick) (chilled)
Beefburgers
(frozen)
Beefburgers
(chilled)FOOD COOKING METHOD COOKING
TIME MODE
12 - 13 Minutes
for 200g
14 - 15 Minutes
for 300g
16 - 17 Minutes
for 300g
18 - 19 Minutes
for 400g
14 - 16 Minutes
per 450g
12 - 14 Minutes
per 450g
8 Minutes
for 1 sandwich
12 - 13 Minutes
per 450g
11 - 12 Minutes
per 450g
10 - 11 Minutes
per 450g
12 - 13 Minutes
per 450g
10 - 11 Minutes
per 450g
9 - 10 Minutes
per 450g
12 Minutes
per 450g
• Chilled foods are cooked from 5°C.
• Frozen foods are cooked from -18°C.
p42   8/11/06   7:36:25 PMp42   8/11/06   7:36:25 PM 
						

							43
DUAL GRILL COOKING CHART
DUAL GRILL,
10%
DUAL GRILL,
10%
DUAL GRILL,
10%
DUAL GRILL,
10%
DUAL GRILL,
10%
DUAL GRILL,
10%
DUAL GRILL,
10%
DUAL GRILL,
10%Place in a flan dish on the high rack.
Turn over after 6 minutes.
Place in a flan dish on the high rack.
Turn over after 7 minutes.
Place in a flan dish on the high rack.
Turn over after 8 minutes.
Place in a flan dish on the high rack.
Turn over after 10 minutes.
Place in a flan dish on the high rack.
Turn over after 6 minutes.
Place in a flan dish on the high rack.
Turn over after 6 minutes.
Place in a flan dish on the high rack.
Turn over after 6 minutes.
Place in a flan dish on the high rack.
Turn over after 6 minutes.Crispy Crumb
Foods (chilled)
Crispy Crumb
Foods (frozen)FOOD COOKING METHOD COOKING
TIME MODE
8 - 9 Minutes
for 100g
10 - 11 Minutes
for 200g
12 - 13 Minutes
for 300g
14 - 15 Minutes
for 400g
8 - 9 Minutes
for 100g
10 - 11 Minutes
for 200g
12 - 13 Minutes
for 300g
14 - 15 Minutes
for 400g
GRILL COOKING CHART
GRILL
GRILL
GRILL
GRILL
GRILL
GRILL
GRILL
GRILLPlace in a flan dish on the high rack. Turn over after 2/3of
cooking time. Stand for 1 - 2 Minutes after cooking.
Place on the high rack. Turn over after 
2/3of cooking
time. Stand for 3 Minutes after cooking.
Place on the high rack. Turn over after 
2/3of cooking
time. Stand for 2 Minutes after cooking.
Place on the high rack. Turn over after 5 minutes.
No standing time is required.
Place bread on the high rack. Grill one side for 4 minutes.
Turn over and cover with 40g grated cheese per slice.
Grill for remaining time. No standing time is required.
Slice in half and place on the high rack. Turn over after 
2/3of cooking time. No standing time is required.
Place on the high rack. Turn over after 6 minutes.
No standing time is required.
Place on the high rack. Turn over halfway through
cooking. No standing time is required.
Bacon
(chilled)
Beef / Gammon
Steak (chilled)
Fish Fingers
(frozen)
Toast / Tea Cakes
Cheese on Toast
Muffins
Potato Cakes
CrumpetsFOOD COOKING METHOD COOKING
TIME MODE
10 - 12 Minutes
for 1 -4 rashers
14 - 16 Minutes
for 225g
16 Minutes
for 10 - 12
7 Minutes
for 1 - 4 slices
8 Minutes
for 2 slices
5 Minutes
for 1 - 4 halves
10 Minutes for
2 large cakes
10 Minutes
for 4 crumpets
• Chilled foods are cooked from 5°C.
• Frozen foods are cooked from -18°C.
• Chilled foods are cooked from 5°C.
• Frozen foods are cooked from -18°C.
VJCSUK~1.PDF   8/8/06   4:09:57 AMVJCSUK~1.PDF   8/8/06   4:09:57 AM 
						

							44
REHEATING CHART
• Chilled foods are cooked from 5°C.
• 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.
Remove from the can. Place in a dish, cover.
Stir halfway through cooking.
Stand for 2 minutes after cooking.
Place in a flan dish. Do not exceed cooking time advised
by food manufacturer.
Stand for 30 seconds after cooking.
Place in a flan dish. Do not exceed cooking time advised
by food manufacturer.
Stand for 30 seconds after cooking.
Place in a flan dish. Do not exceed cooking time advised
by food manufacturer.
Stand for 1 minute after cooking.
Place on the turntable.
Preheat oven to 220ºC.
Place in a flan dish on the low rack.
Stand for 2 minutes after cooking.
Preheat oven to 200ºC. Remove foil container.
Place in a flan dish on the low rack.
Stand for 3 minutes after cooking.
Preheat oven to 200ºC. Remove foil container.
Place in a flan dish on the low rack.
Stand for 3 minutes after cooking.
Preheat oven to 200ºC. Remove foil container.
Place in a flan dish on the low rack.
Stand for 3 minutes after cooking.Canned foods
(soups, beans,
vegetables, etc.)
Christmas
pudding
Bread rolls/
Croissants
Sausage rolls
(cooked, chilled)
Quiche,
(cooked, chilled)
Meat Pie
(cooked, chilled)
Fruit Pie
(cooked, chilled)MICROWAVE
100%
MICROWAVE
70%
MICROWAVE
70%
MICROWAVE
70%
MICROWAVE
70%
Preheat 220ºC
DUAL CONV.
220ºC, 30%
Preheat 200ºC
DUAL CONV.
200ºC, 30%
Preheat 200ºC
DUAL CONV.
200ºC, 50%
Preheat 200ºC
DUAL CONV.
200ºC, 10% FOOD COOKING METHOD COOKING
TIME MODE
5 - 6 Minutes
for 425g
30 - 40 seconds
for a 125g
slice
50 Sec. - 1 Min.
for a 175g
pudding
3 - 4 Minutes
for a 450g
pudding
20 - 30 seconds
for 2
6 - 8 Minutes
for 8 (approx.
50g each)
10 - 12 Minutes
for a 225g
quiche
8 Minutes
for a 225g pie
15 - 30 Seconds
for a
50g - 70g pie
10 Minutes
for a 225g pie
VJCSUK~1.PDF   8/8/06   4:30:01 AMVJCSUK~1.PDF   8/8/06   4:30:01 AM 
						

							
RECIPES
Serves 
125g onion, chopped
225g mushroom, sliced
25g butter
25g plain flour
300ml (
1/2pint) milk
450ml (3/4pint) hot vegetable stock
2.5ml (1/2tsp) dried marjoram (see tip, page 56)
2.5ml (1/2tsp) dried basil (see tip, page 56)
salt and pepper to taste
150ml (
1/4pint) double cream
1 Cook the onion, mushrooms and butter together in a bowl on 100% for 3 minutes.
2 Stir in the flour to form a paste, gradually add the milk and stock.
3 Stir in the marjoram, basil, salt and pepper to taste. Cook on 100% for 8 minutes, stir after 4 minutes.
4 Blend and add the cream, cook on 100% for 6 minutes.
CREAMY MUSHROOM SOUP
Serves 
15ml (1 tbsp) sunflower oil
225g onion, finely chopped
400g broccoli, broken into small florets
25g plain flour
1 litre (1
3/4pints) hot vegetable stock
300ml (1/2pint) milk
200g double gloucester cheese, grated
salt and pepper to taste
1 Place oil, onion and broccoli in a large bowl, mix well. Cover and cook on 100% for 5 minutes.
2 Stir in the flour to form a paste, add the stock, milk and cheese, mix well. Cover and cook on 100% for 10
minutes.
3 Blend in a food processor. Return to bowl and season. Heat on 70% for 18 minutes, stir 3 - 4 times.
BROCCOLI&CHEESE SOUP
Serves 
100g tortilla chips
50g each green and red pepper, diced
25g onion, diced
50g courgette, diced
50g fresh tomato, diced
25g black olives, sliced
2.5ml (
1/2tsp) ground cumin
50g red leicester cheese, grated
50g mature cheddar cheese, grated
1 Spread tortilla chips in a 25cm (10”) flan dish.
2 Mix the vegetables with the cumin in a large bowl.
3 Spread the vegetables over the tortilla chips.
4 Sprinkle the cheeses over the top of the vegetables.
5 Place on the high rack and cook on DUAL GRILL, 10% for 5 minutes.
VEGGIE NACHOS
Serves 
45ml (3 tbsp) olive oil
75g onion, chopped
1 clove garlic, crushed (see tip, page 60)
1 medium carrot, chopped
1 stick celery, chopped
100g dried red lentils
2.5ml (
1/2tsp) dried thyme (see tip, page 56)
2.5ml (1/2tsp) dried marjoram (see tip, page 56)
175g canned, chopped tomatoes
900ml (1
1/2pints) hot vegetable stock
salt and pepper to taste
1 Combine the olive oil, onion and garlic together in a large bowl and heat on 100% for 2 minutes.
2 Add the carrot and celery, mix well. Cook on 100% for 3 minutes.
3 Add the lentils, thyme, marjoram, tomatoes and stock, season and mix well.
4 Cook on 100% for 5 minutes and then on 50% for 35 minutes or until the lentils are tender. Stir every 5
minutes.
GREEK LENTIL SOUP
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							p46   8/11/06   8:02:58 PMp46   8/11/06   8:02:58 PM 
						

							
RECIPES
Serves 
2 medium aubergines
salt
25g margarine
125g onion, chopped
15ml (1 tbsp) tomato purée
2.5ml (
1/2tsp) dried oregano (see tip, page 56)
200g canned tuna, drained
50g fresh breadcrumbs
50g cheddar cheese, grated
1 Cut the aubergines in half lengthways and score the flesh with a knife. Sprinkle with salt and leave for 30
minutes. Rinse well.
2 Place the aubergine halves, cut side down, in a 25cm (10”) flan dish. Cover and cook on 70% for 7 - 8
minutes until soft.
3 Place the margarine and onion in a bowl and cook on 100% for 2 minutes until soft.
4 Add the tomato purée, oregano, tuna and breadcrumbs.
5 Scoop out the flesh from the aubergines and finely chop. Add to tuna mixture and mix well.
6 Place equal amounts of the mixture into each aubergine half then sprinkle with cheese.
7 Place on the low rack and cook on DUAL GRILL, 50% for 8 minutes.
TUNA STUFFED AUBERGINES
Serv
225g courgette, sliced1/2red pepper, seeded and sliced1/2yellow pepper, seeded and sliced
225g aubergine, cubed
60ml (4 tbsp) olive oil
12 cherry tomatoes
2 cloves garlic, crushed (see tip, page 60)
15ml (1 tbsp) fresh parsley, chopped
50g whole black olives
15ml (1 tbsp) lemon juice (see tip, page 81)
salt and pepper to taste
Serve with French Bread 1 Place the courgettes, red and yellow pepper, aubergine
and olive oil in a large bowl, cook on 70% for 6
minutes or until the vegetables have softened. Stir
after half the cooking time.
2 Stir in the remaining ingredients and cook on 70% for a further 5 minutes. Toss gently and transfer to a
serving dish, chill before serving.
SALAD PROVENCALE
Serv
3 medium green, red or yellow peppers
225g minced pork
125g cooked rice
50g red pepper, finely chopped
50g spring onion
2 cloves garlic, crushed (see tip, page 60)
5ml (1 tsp) ground cumin
salt and pepper
2 eggs (medium)
100g cheddar cheese, grated
1 Cut peppers lengthways into halves. Remove seeds andmembranes. Place in a greased 25cm (10”) flan dish.
2 In a medium bowl, combine all remaining ingredients except for the cheese. Fill the pepper halves with
equal amounts of the mixture.
3 Sprinkle the cheese over the filling.
4 Place on the low rack and cook on DUAL GRILL, 50% for 10 minutes.
STUFFED PEPPERS
p47_cre   8/28/06   10:02:50 AMp47_cre   8/28/06   10:02:50 AM 
						

							
RECIPES
Serves 
225g bulgar wheat or cous cous
600ml (1 pint) boiling water
30ml (2 tbsp) olive oil
225g onion, chopped
50g celery, chopped
225g courgette, chopped
300ml (
1/2pint) hot fish stock
100g cabbage, shredded
100g dwarf green beans
16 cherry tomatoes
450g hoki or cod fillets, in small chunks
5ml (1 tsp) ground coriander
salt and pepper to taste
30ml (2 tbsp) olive oil
30ml (2 tbsp) fresh mint, chopped
juice & grated rind of 1 lemon (see tip, page 81)
1 Place bulgar wheat in a large bowl, add boiling water, mix well and heat on 50% for 7 minutes.
Leave to stand, do not drain.
2 Place 30ml (2 tbsp) of the olive oil and onion in a bowl, heat on 100% for 1 minute. Add celery and
courgettes, mix well and cook on 100% for 3 minutes.
3 Add the stock, cabbage, beans, tomatoes and fish, mix well. Season with coriander, salt and pepper. Cook on
50% for 14 minutes until fish is cooked. Stir halfway
through cooking. Drain at end of cooking.
4 Drain and rinse bulgar wheat in boiling water, stir in the olive oil, mint, lemon juice and lemon rind. Stir in
the fish mixture. Allow to chill before serving.
Most of the remaining juice will be absorbed whilst
chilling.
FISH&BULGAR WHEAT SALAD
Serves 
350g smoked Haddock
100g butter
225g onion, finely chopped
225g white long grain rice
600ml (1 pint) boiling water
150ml (
1/4pint) single cream
4 hard boiled eggs (medium), chopped
salt and pepper to taste
Garnish with parsley to serve. 1 Arrange haddock in a single layer in a large flan dish,
cover. Cook on 100% for 5 minutes. Remove any skin
and bones from fish, flake flesh.
2 Place butter in a large bowl, heat on 100% for 30 seconds until melted. Stir in onion, cook on 100% for
a further 30 seconds. Stir in rice and boiling water,
cook on 70% for 14 - 15 minutes until rice is tender.
Stir 2 - 3 times during cooking. Drain if necessary.
3 Add fish, cream, eggs, seasoning, mix well. Cook on 100% for 5 minutes, stir after 2 minutes.
KEDGEREE
Mak
2 cod loins (approx. 275g each)
100g golden breadcrumbs
50g parmesan cheese, grated
salt and pepper to taste
1 egg (medium), beaten
1 Cut each loin into 3 pieces to make 6 chunks.
2 Combine breadcrumbs, cheese and seasoning andplace in a flan dish.
3 Pour the egg into a bowl.
4 Dip the fish chunks first into the egg, then into the breadcrumb mixture,  turning to coat evenly.
5 Place the fish chunks in a greased, 25cm (10”) flan dish.
6 Place the dish on the high rack and cook on DUAL GRILL, 30% for 15 minutes.
CHEESY FISH CHUNKS
Microwave Tip: Toasting Almonds
Place 25g almonds in a shallow flan dish with a knob of butter, heat on 100% for 3 minutes, stir every
minute until golden.
p48_cre   8/28/06   10:12:40 AMp48_cre   8/28/06   10:12:40 AM