Page 2 - Standard Conversion Chart; Weight; Capacity; Important Notice
Standard Conversion Chart Weight 1/ 2 oz – 15g 1oz – 25g 2oz – 50g 3oz – 75g 4oz – 100g 5oz – 150g 6oz – 175g 7oz – 200g 8oz – 225g 9oz – 250g 10oz – 275g 11oz – 300g 12oz – 350g 13oz – 375g 14oz – 400g 15oz – 425g 1lb/16oz – 450g Capacity 1/ 2 tsp – 3ml 1tsp – 5ml 1tbsp – 15ml 1/ 4 pt – 150ml 1/ 2 ...
Page 3 - Welcome to Creda Microwave Cooking; Intelligent Wave Technology
1 Welcome to Creda Microwave Cooking Thank you for purchasing a Creda Microwave Oven.Even if this is not your first microwave oven, do please read the openingchapters of this cookbook to achieve perfect results every time. This microwave oven has the benefit of Intelligent Wave Technology. Thisuniqu...
Page 4 - For your safety read the following information carefully
2 This appliance is supplied with a moulded three pin mains plug for yoursafety and convenience. A 13 amp fuse is fitted in this plug. Should thefuse need to be replaced, please ensure that the replacement fuse hasa rating of 13 amps and that it is approved by ASTA or BSI to BS1362.Check for the AST...
Page 5 - Unpacking your oven
3 1. Examine Your Oven Unpack oven, remove all packing material, and examine the ovenfor any damage such as dents, broken door latches or cracks inthe door. Notify dealer immediately if unit is damaged. Do NOTinstall if unit is damaged. 2. Guarantee Your receipt is your guarantee, please keep safely...
Page 7 - Parts of Your Oven
5 1. Do not operate the oven without the Roller Ring and GlassTurntable in place. 2. Only use the Glass Turntable specifically designed for this oven.Do not substitute with any other Glass Turntable. 3. If Glass Turntable is hot, allow to cool before cleaning or placingin water. 4. Do not cook direc...
Page 8 - Important Information – Read Carefully
6 Safety If smoke or a fire occurs in the oven, press Stop/Cancel button andleave the door closed in order to stifle any flames.Disconnect the power cord, or shut off the power at the fuse or thecircuit breaker panel. Short Cooking TimesAs microwave cooking times are much shorter than other cookingm...
Page 10 - Microwaving Principles
8 Microwave energy has been used in this country to cook and reheat foodsince early experiments with RADAR in World War II. Microwaves arepresent in the atmosphere all the time, both naturally and from manmadesources. Manmade sources include radar, radio, television, telecommunication linksand car p...
Page 11 - General Guidelines
General Guidelines PIERCING The skin ormembrane onsome foods willcause steam tobuild up duringcooking. Thesefoods must bepierced or astrip of skinshould bepeeled off before cooking to allow the steamto escape. Eggs, potatoes, apples, sausagesetc, will all need to be pierced beforecooking. DO NOT ATT...
Page 13 - Containers to use
11 Containers to use When unsure that a cooking containeris suitable for use in your microwave,check by the following test: 1. Fill a microwave safe measuring jug with 300ml ( 1⁄ 2 pt) cold water. 2. Place it on the turntable alongside the dish to be tested. If the dish youare testing is a large dis...
Page 15 - Control Panels
13 Control Panels MBO50 (1) Display Window (2) Time Pads (3) Auto Weight MicrowaveProgrammes (4) Auto Sensor MicrowaveProgrammes (5) Auto Sensor MicrowaveProgrammes (6) Auto Defrost Programmes (7) Microwave Power Setting (8) Fast-Cook (9) Delay/Stand Pad:This can be used to delay acooking programme ...
Page 16 - Let’s Start to Use your Oven
14 MBO55 MBO50 Let’s Start to Use your Oven 1 Plug in Plug into a 13 amp fused electrical socket. You will be reminded toread your operating instructions. 2 Press Clock Pad Set clock as a 12hr clock. Set time using time pads. Press clock padagain. (See page 15 for details). 3 Demonstration Mode This...
Page 17 - Setting the Clock; Selecting Microwave Power Level
15 ● Press Clock Pad “SET TIME” will appear in the display window,and the colon starts to blink. ● Press Time Pads Enter time of day by pressing Time Pads.e.g. 11.25pm (12hr clock) ● Press Clock Pad Colon stops blinking. Time of day is now lockedinto the display. Press once ● Select Cooking Time. ● ...
Page 18 - Using the the Delay/Stand Feature
16 Using the the Delay/Stand Feature The Delay/Stand Pad is used as a timing pad either before, during or after a cooking programme. When the Delay/Stand Pad isselected with a time, there is no microwave power in the oven during this time. 1. To Set a Standing Time: ● Press the Delay Pad ● Set Delay...
Page 19 - Microwave Cooking and Defrosting; Auto Defrost
17 Microwave Cooking and Defrosting ACCESSORY TO USE: When using your oven, the glass turntableprovided must always be in position. DO NOT place food directly onto theturntable except in the case of JacketPotatoes or Auto Programme JacketPotatoes. Foods reheated or cooked byMICROWAVE are normally co...
Page 20 - Auto Defrost Programmes
18 This feature allows you to defrost items such as minced meat, chops, chicken portions, meat joints and bread. The AUTO DEFROST pad should be pressed to select the correct category and then enter in the weight of the food inkilogrammes, grams or pounds and ounces using the appropriate pads (See pa...
Page 21 - Defrosting Guidelines
19 1 Check foods during defrosting. Foods vary intheir defrosting speed. 2 It is not necessary to cover the food. 3 Always turn or stir the food especially when the oven “bleeps’’. Shield ifnecessary (see point 5). 4 Minced meat/chops/chicken portions should be brokenup or separated as soonas possib...
Page 22 - Defrosting Foods Using Defrost Power & Time
20 Meat Defrosting Time Method Standing Time Beef/Lamb/ 14-16 mins Place in a suitable dish or on an upturned 60 mins Pork Joint 450g (1lb) saucer or use a rack. Turn 3-4 times. Shield. Minced Beef 12 mins Place in a suitable dish. 15 mins 450g (1lb) Break up and turn 3-4 times. Chops 10 mins Place ...
Page 23 - Auto Weight Cook Programmes for MBO50; Minimum/Maximum Weights to use on Auto Weight Programmes; Guidelines for Use
Programme Minimum Maximum Curry 350g (12oz) 1000g (2lb 2oz) Chinese 250g (9oz) 500g (1lb 2oz) Pasta 300g (11oz) 1500g (3lb 5oz) Casserole 350g (12oz) 1000g (2lb 2oz) Fresh Vegetables 100g (4oz) 800g (1lb 12oz) Fresh Fish 100g (4oz) 800g (1lb 12oz) Jacket Potatoes 200g (7oz) 1500g (3lb 5oz) Boiled Po...
Page 25 - Auto Sensor Cook and Reheat Programmes for MBO55; Adjust to Taste; How it works
23 Auto Sensor Cook and Reheat Programmes for MBO55 Adjust to Taste The Sensor programmes cook foods foraverage tastes. You are able to adjust thecooking programmes to your own taste bypressing the MORE/LESS pad. After selecting the Sensor programme, butBEFORE pressing START. The oven willautomatica...
Page 26 - Minimum/Maximum Weights to use on Auto Sensor Programmes; Sensor Reheat Programmes
24 Minimum/Maximum Weights to use on Auto Sensor Programmes Programme Minimum Maximum Chilled Meal 300g (11oz) 600g (1lb 5oz) Frozen Meal 300 g (11oz) 600g (1lb 5oz) Fresh Vegetables 100g (4oz) 800g (1lb 12oz) Frozen Vegetables 100g (4oz) 800g (1lb 12oz) Fresh Fish 100g (4oz) 800g (1lb 12oz) Frozen ...
Page 27 - Auto Sensor Cook Programmes for MBO55
To cook FRESH vegetables eg. carrots,cauliflower, not suitable for potatoes.Place prepared vegetables into a shallowcontainer on turntable. Add 90ml (6tbsp)of water. Cover with pierced cling film orlid. Press the pad once. Press START. To cook FRESH fish. Shield the thinnerportions. Place in a shall...
Page 29 - Cooking and Reheating Guidelines
27 Cooking and Reheating Guidelines Most foods reheat very quickly in your oven by HIGH power. Meals can be broughtback to serving temperature in just minutes and will taste freshly cooked and NOTleftover. Always check food is piping hot and return to oven if necessary. As a general rule, always cov...
Page 30 - Reheating Charts
28 The times given in the charts below are a guideline only, and will vary depending on STARTING temperature, dish size etc. HEATING CATEGORYYour oven is Heating Category E and this is displayed on the front ofyour oven door. The information on this label will assist you in usingnew instructions on ...
Page 34 - Cooking Charts
32 POINTS FOR CHECKINGAlways check that food is piping hot after reheating in the microwave. If unsure return to oven. Foods will still require a STAND TIME, especially ifthey cannot be stirred. The denser the food the longer the stand time. Cooking Charts Weight/ Choice of Time Approx. Food Quantit...
Page 39 - Increasing and Decreasing Recipes; Using Recipes from Other Books
37 Increasing and Decreasing Recipes INCREASING RECIPES • To increase a recipe from 4 to 6 servings, increase each ingredient listed by half. To double the quantity, simply double everyingredient listed. • Do not forget that large quantities will require a larger dish. Make sure that it is deep enou...
Page 40 - Soups and Starters; Coarse Pork Pâtés; Creamy Cod and Leek Chowder; Garlic Mushrooms with Herbs
38 Soups and Starters I ngredients 8 rashers streaky bacon, stretched andhalved450 g (1 lb) minced pork60 ml (4 tbsp) breadcrumbs5 ml (1 tsp) sage1 onion, finely chopped15 ml (1 tbsp) lemon juice30 ml (2 tbsp) parsley, chopped15 ml (1 tbsp) caperssalt and pepper to taste Coarse Pork Pâtés Serves 4 D...
Page 41 - Broccoli and Stilton Soup; Smoked Haddock Pâté; Wild Mushroom and Basil Risotto
39 Broccoli and Stilton Soup Serves 4 Dish: large bowl 1. Place the butter, oil and onion in a large bowl. Cover and cook on HIGH power for 3 mins. or until soft. 2. Add the potatoes, cover and cook on HIGH power for 3-4 mins. or until softened. 3. Add the broccoli, hot vegetable stock and nutmeg. C...
Page 42 - Stuffed Citrus Trout; Fish
40 Stuffed Citrus Trout Serves 4 Dish: large shallow dish 1. Wash, cut the heads off the fish and pat dry. Pierce the flesh all over. Fill the fish cavities with the combined stuffing ingredients and arrange the fish in a shallow dish. 2. Pour over the orange and lime juice. Season. Marinade for one...
Page 43 - Salmon and Vegetable Mornay; Poached Smoked Haddock; Family Fish Pie
41 I ngredients 450 g (1 lb) smoked haddock30 ml (2 tbsp) lemon juice15 ml (1 tbsp) oil1 large onion, sliced600 g (1 1 ⁄ 4 lb) cooked jacket potatoes, sliced (see page 36)40 g (1 1 ⁄ 2 oz) butter 40 g (1 1 ⁄ 2 oz) flour 3 ml ( 1 ⁄ 2 tsp) mustard 600 ml (1 pt) milksalt and pepper100 g (4 oz) Red Leic...
Page 44 - Plaice Provencal; Fish Kebabs; Fish Balti
42 I ngredients 25 g (1 oz) butter2 onions, peeled and quartered1 clove of garlic, crushed2 courgettes, sliced1 yellow pepper, sliced3 ml ( 1 ⁄ 2 tsp) cumin 3 ml ( 1 ⁄ 2 tsp) paprika 15 ml (1 tbsp) tomato puree400 g (14 oz) can tomatoes8 plaice fillets15 ml (1 tbsp) lemon juice Plaice Provencal Serv...
Page 45 - Meat and Poultry; Guidelines
43 MEA T AND POUL TR Y Meat and Poultry DEFROSTED JOINTS If the meat has previously been frozen,ensure it is properly thawed before cookingby microwave. Defrosted joints of meat mustbe allowed to STAND for a minimum of30 mins. before cooking to ensure thecentre is fully defrosted. FAT Large amounts ...
Page 46 - Bolognese Sauce; Lamb Casserole; Lamb in a Spicy Cream and Almond Sauce
44 I ngredients 1 onion, diced1 clove of garlic, crushed1 green pepper, diced30 ml (2 tbsp) oil100 g (4 oz) mushrooms, sliced225 g (8 oz) lean minced beef1 glass of red wine15 ml (1 tbsp) mixed herbs100 g (4 oz) garlic sausage or bacon, diced396 g (14 oz) can chopped tomatoes30 ml (2 tbsp) tomato pu...
Page 47 - Belgian Beef Casserole; Chicken Satay; Steak and Kidney Pudding
45 MEA T AND POUL TR Y I ngredients 500 g (1 lb 2 oz) braising steak, cubed2 large onions, sliced thinly1 clove garlic, crushed30 ml (2 tbsp) seasoned flour15 ml (1 tbsp) brown sugar300 ml ( 1/ 2 pt) hot beef stock 300 ml ( 1/ 2 pt) light ale 15 ml (1 tbsp) wine vinegar5 ml (1 tsp) mixed herbs2 bay ...
Page 48 - Paprika Pork Casserole; Chicken Casserole; Sweet and Sour Pork
46 I ngredients 15 ml (1 tbsp) sunflower oil450 g (1 lb) pork, cubed1 onion, sliced1 clove garlic, crushed1 green pepper, deseeded and cut into strips15 ml (1 tbsp) paprika3 ml ( 1/ 2 tsp) ground cumin 396 g (14 oz) can chopped tomatoes15 ml (1 tbsp) tomato puree150 ml ( 1/ 4 pt) hot pork or chicken...
Page 49 - Pesto Spaghetti; Tuna Pasta Bake; Pasta and Rice; Kedgeree
47 I ngredients 400 g (14 oz) new potatoes, cubed275 g (10 oz) spaghetti225 g (8 oz) green beans, halved120 g (4 1/ 2 oz) tub fresh pesto olive oil, for drizzlingsalt and fresh ground black pepper Pesto Spaghetti Serves 4 Dish: large casserole 1. Place spaghetti in a large bowl, add 1 litre (1 3/ 4 ...
Page 50 - Fruity Chicken Risotto; Tagliatelle Toscana; Vegetable Couscous
48 I ngredients 30 ml (2 tbsp) olive oil1 onion, finely chopped2 cm ( 3⁄ 4 ”) fresh root ginger, peeled and chopped10 ml (2 tsp) cumin seeds3 ml ( 1⁄ 2 tsp) turmeric 1 cinnamon stick, broken in half4 boneless chicken breasts, cubed275 g (10 oz) basmati rice1 litre (1 3⁄ 4 pt) hot chicken stock 75 g ...
Page 51 - Swiss Cheese Fondue; Cheesey Risotto; Piperade; Cheese and Egg Dishes
49 I ngredients 1 garlic clove, halved300 ml ( 1 ⁄ 2 pt) dry white wine 450 g (1 lb) Gruyère cheese, grated25 g (1 oz) plain flourPinch of pepperPinch of grated nutmegPaprika for sprinkling Swiss Cheese Fondue Serves 4-6 Dish: large 2 litre (4 pt) bowl 1. Place garlic and wine in the bowl and cook o...
Page 52 - Macaroni Cheese; Quiche Lorraine
50 CHEESE AND EGG DISHES Macaroni Cheese Serves 4 Dish: large dish + jug 1. Cook macaroni in 450ml ( 3 / 4 pt) boiling water on HIGH power for 5-6 mins. or until soft. Drain. 2. Place butter, onion and bacon in a jug. Cook on HIGH power for 5 mins. or until onion is soft. Stir halfway through cookin...
Page 53 - Vegetables and Vegetarian; Jacket Potatoes
51 Vegetables and Vegetarian • Root vegetables. i.e. carrots, swede,should be cut into slices, strips or cubes. • Do not mix fresh and frozen vegetablesas the cooking times may be different. • Cabbage should be shredded andcooked by power and time. • Fresh vegetables require 90 ml (6 tbsp)of water. ...
Page 54 - Gratin Dauphinois; Vegetable Lasagne; Ratatouille
52 VEGET ABLES AND VEGET ARIAN I ngredients 1 clove of garlic, halved675 g (1 1 ⁄ 2 lb) potatoes, sliced very thinly pinch nutmegpepper and salt150 ml ( 1 ⁄ 4 pt) double cream 25 g (1 oz) butter Gratin Dauphinois Serves 4 Dish: 20 cm (8”) shallow dish 1. Rub halves of garlic around inside of dish an...
Page 55 - Stuffed Sweet Potatoes; Cauliflower Cheese; Red Lentil Casserole
53 VEGET ABLES AND VEGET ARIAN I ngredients 2 onions, chopped 15 ml (1 tbsp) olive oil2 cloves garlic, crushed1 large aubergine, chopped2 courgettes, sliced1 large red pepper, deseeded and sliced1 large green pepper, deseeded and sliced400 g (14 oz) can chopped tomatoes300 ml ( 1 / 2 pt) vegetable s...
Page 56 - Red Cabbage with Red Onion and Almonds; Spicy Bean Goulash; Vegetable Enchiladas
VEGET ABLES AND VEGET ARIAN 54 Ingredients22.5 ml (1 1⁄ 2 tbsp) olive oil 1⁄ 2 large red onion, chopped 450 g (1 lb) red cabbage, finely shredded2 eating apples, cored, peeled and sliced37 ml (2 1⁄ 2 tbsp) light muscovado sugar 30 ml (2 tbsp) red wine vinegar22.5 ml (1 1⁄ 2 tbsp) red currant jelly 1...
Page 57 - Almond Eve’s Pudding; Creme Caramel; Date Puddings and Butterscotch Sauce; Puddings and Desserts
55 I ngredients 385 g (13 oz) can apple slices100 g (4 oz) margarine100 g (4 oz) light muscovado sugar2 eggs50 g (2 oz) ground almonds50 g (2 oz) self raising flour5 ml (1 tsp) ground mixed spice60 ml (4 tbsp) flaked almonds Almond Eve’s Pudding Serves 4 Dish: 22 cm (8 1 / 2 ”) Pyrex® or microwave s...
Page 58 - Baked Apples; Orange and Chocolate Drop Pudding; Lemon Brulee
56 I ngredients 4 medium sized apples30 ml (2 tbsp) sugar25-50 g (1-2 oz) mixed dried fruit25g (1 oz) butter Baked Apples Serves 4 Dish: 20cm (8”) shallow dish 1. Core the apples and score the skin around the middle. 2. Mix together the sugar and fruit and fill the centres of the apples. 3. Dot the ...
Page 59 - Chocolate Risotto Indulgence; Christmas Pudding
57 I ngredients 30 g (1 1⁄ 4 oz) unsalted butter 125 g (4 1⁄ 2 oz) arborio rice 600 ml (1 pint) milk50 g (2 oz) granulated sugar50 g (2 oz) fine plain Continental chocolate,broken into pieces50 g (2 oz) plain dark chocolate chips Chocolate Risotto Indulgence Serves 4-6 Dish: Large bowl 1. Place butt...
Page 60 - Sauces; White Pouring Sauce; Custard; Hollandaise Sauce
58 Sauces CONTAINER SIZEAlways use a container or jug at least twicethe capacity of the sauce, to avoid boilingover. COVERINGDO NOT cover sauces when cooking. STIRRING – IMPORTANT Sauces/gravy should be thoroughly stirredbefore, during and after cooking, to avoidany eruptions and to result in a smoo...
Page 61 - Baking Guidelines; Sponge Cake; Carrot Cake
59 BAKING Baking Guidelines DISH SHAPERing moulds are ideal for baking cakes in,especially dense cakes. They help preventthe outside edge of the cake overcookingbefore the dense centre is cooked through. KEEPING QUALITY Light sponge type cakes cook very quickly bymicrowave and so should be cooked as...
Page 62 - Chewy Flapjacks; Ginger Cake; Boston Brownies
60 BAKING I ngredients 75 g (3 oz) butter or margarine30 ml (2 tbsp) golden syrup75 g (3 oz) light brown sugar150 g (5 oz) porridge oats50 g (2 oz) raisins Chewy Flapjacks Makes: 8 slices Dish: 20 cm (8”) round flan dish 1. Place butter, syrup and sugar in a bowl and cook on HIGH power for 1-2 mins....
Page 63 - Soft Fruit Jam; Lemon Curd; Orange Marmalade; Preserves
61 PRESER VES I ngredients 450 g (1 lb) soft fruit, washed450 g (1 lb) caster sugar30 ml (2 tbsp) lemon juice5 ml (1 tsp) butter Soft Fruit Jam Makes approx. 1 1 / 2 lbs jam Dish: large bowl 1. Place all ingredients in a large bowl and stir. Cook on HIGH power for 5 mins. (10-15 mins. if using froze...
Page 64 - Plum Jam; Tomato Chutney; Red Onion Chutney
62 PRESER VES I ngredients 675 g (1 1 / 2 lb) plums or damsons 200 ml (7 fl. oz) water675 g (1 1 / 2 lb) sugar 30 ml (2 tbsp) lemon juice5 ml (1 tsp) butter Plum Jam Makes approx. 2-2 1 / 2 lbs jam Dish: large bowl 1. Prick the plums and place in a large bowl with the water. Cook on HIGH power for 5...
Page 66 - Index
64 Index A Adapting Recipes.............................................................................. 37Apples, poached/stewed................................................................... 33Arcing.................................................................................................
Page 68 - AFTER SALES SERVICE
AFTER SALES SERVICE “No company is better positioned to offer an after sales service on a Creda appliance than us - the manufacturer” As part of our commitment to you, all Creda appliances have the added benefit of a fully inclusive parts and labour guarantee for the first 12 months. When the 12 mon...
Page 69 - KEY CONTACTS
KEY CONTACTS Repair Service and Information Help Desk UK: 08709 066 066 (Open 8 to 8 Mon - Fri, 8 to 6 Sat & 10 to 4 Sun and Bank Holidays) www.theservicecentre.co.uk Republic of Ireland: 1850 302 200 Our operators will require the following information: Model number Serial number Extended Warra...
