Breads, Biscuits, Pastry and Cakes

Conventional baking uses a dry heat, which gives the traditional colour and texture to breads, biscuits (cookies), pastry (paste) and cakes. For this reason, these foods will not look the same when cooked in a microwave. This does not mean that the microwave is completely redundant when it comes to baking, however. Microwaved sponge cakes and puddings have a delicious light, soft texture and moist, sweet biscuits like flapjacks microwave quickly and extremely well.

The various processes of yeast bread-making can be speeded up in the microwave and you can actually cook bread in the microwave too. The finished loaf will need browning and crisping conventionally, however, or, if you prefer, it can be coated with seeds, nuts or grains to make it look more appetising. Pastry doesn’t crisp and brown, but you can cook a pastry case (pie shell) ready to be filled and although you can’t cook conventional pies in the microwave, you can defrost them and some can be reheated (see Convenience foods).

Microwave tips for breads and biscuits (cookies)

To warm soft rolls, brioches and croissants

Arrange in a circle on kitchen paper (paper towels) on a plate or in a basket. Cover with another sheet of kitchen paper. Microwave, checking very frequently, for 15-20 seconds per piece until warm. Do not allow to become hot or they will toughen as they cool.

To warm taco shells or soft flour tortillas

Arrange on a sheet of kitchen paper (paper towels) – shells in a circle, tortillas in a stack – with another sheet over the top. Heat on Full Power for 1-2 minutes until warm.

To refresh stale biscuits (cookies)

This works equally well for crisps (chips). Spread out on kitchen paper (paper towels) on a plate. Microwave on Full Power for 30 seconds to 1 minute until they feel warm. Leave to cool – they will crisp as they become cold. If still slightly soft, microwave for a few seconds more.

To refresh stale bread

Slice if the loaf is whole. Wrap in kitchen paper (paper towels) and microwave on Full Power for 10 seconds for six slices. Don’t overcook or the bread will toughen.

To make dried breadcrumbs

Crumble bread in the usual way in a blender or food processor (including the crusts). Spread 100 g/4 oz/2 cups crumbs on a large plate and Microwave for 2½-4 minutes, stirring every minute until crisp. Leave until cold, then store in an airtight container.

To make toasted buttered crumbs

Melt a knob of butter or margarine in a bowl covered with a sheet of kitchen paper (papertowel) on Full Power for 10-20 seconds. Stir in the crumbs. Spread on a plate and microwave on Full Power for 1½-2½ minutes. Stir once or twice during cooking until crisp and golden. You can add flavourings such as garlic or onion granules, curry or chilli powder to the crumbs before cooking, if liked.

Croutons

Croutons are a delicious way to brighten up soups, salads, etc. and there is no quicker way to make them than in the microwave.

Cut the crusts off three slices of bread and cut the bread into small cubes. Place in a single layer on a plate. Microwave on Full Power for 3½-6 minutes, tossing every minute until crisp and dry.

General rules for bread

When using your microwave to make bread, it is worth remembering the following general rules.

Wholemeal bread will have a better colour than white when cooked in the microwave.
Bread crust will not brown or crisp so, after cooking, place the loaf under a hot grill (broiler) for a few minutes on each side to brown and crisp the crust. Alternatively, brush with a little beaten egg and sprinkle with toasted sesame seeds, poppy seeds, whole grains or rolled oats before cooking to enhance the appearance.
If you prefer to cook you r bread i n the conventional way, you can use your microwave to warm the flour to speed up proving. Put the measured flour in a large bowl and cook on Full Power for about 2 minutes until warm through. Stir, then continue with your normal recipe.
You can also prove the dough in the microwave. Put the kneaded dough in a large bowl, cover with a clean cloth or clingfilm (plastic wrap), rolled back at one edge, and cook on Full Power for 10-15 seconds. Leave to stand for 5 minutes. Repeat this process five or six times until the dough is doubled in bulk. Do not be tempted to give longer bursts or you will make the dough too hot and kill the yeast.

Defrosting bread

Uncut loaves can be partially defrosted, then left to stand to finish the process. If you try to defrost it right through, you will toughen the outside.
Cut loaves can be totally defrosted – microwave until they feel just soft when gently squeezed.
You can also defrost individual slices, rolls, croissants, etc., wrapped in kitchen paper (paper towels). See individual entries.
Rolls, buns, etc., can also be warmed from frozen in one action. Simply add on 5-10 seconds per item to the times given. You can do this in a basket lined with a napkin, ready for serving, if liked.

General rules for cakes

Sponge cakes

Small and large sponge cakes can be cooked with excellent results. Use your conventional recipes and follow these guidelines.

To give colour to plain cakes, substitute 15 g/% oz/2 tbsp custard powder for the same quantity of self-raising (self-rising) flour and add an extra 1.5 ml/%tsp baking powder to the mixture.

Use light brown sugar instead of caster (superfine).

Use wholemeal flour instead of white.

To make chocolate cake, substitute cocoa (unsweetened chocolate) powder for the custard powder.
For coffee cake, add 15 ml/1 tbsp instant coffee, dissolved in the milk.
Make the mixture slightly wetter than when cooking conventionally (add an extra 15 ml/1 tbsp milk for every egg used).
Don’t grease the container if it is plastic. If pottery or Pyrex are used, grease it very lightly and line the base of the container with greaseproof (waxed) paper. Do not over-grease or flour the container or it will give an unpleasant crust to the cake.
Take care not to overcook cakes ‘baked’ in the microwave or they will be unpleasantly dry. A microwaved sponge cake will rise considerably and should still have damp spots on the top when it is removed from the oven. These will dry out as it cools. The cake is cooked when it is risen and is beginning to shrink away from the sides of the container.
Always stand the cake container on a microwave rack or an upturned small plate for cooking. This helps to distribute the microwaves more evenly.
Never cover a cake when cooking.
The cake will not be spoiled if you open the oven to check after the minimum cooking time. Unlike a conventionally baked cake, it will rise up again as soon as you continue to cook it.
For small (fairy) cakes, make up a 1-egg quantity of spongecake mixture. Arrange six or seven double-thickness paper cakes cases (cup cake papers) in a circle on a plate and place on an upturned small plate or microwave rack. Half-fill with the sponge mixture. Microwave on Full Power for 1½-3 minutes, turning and rearranging once after 1 minute. Cool on a wire rack.

Fruit cakes

Make in your normal way but use dark brown sugar and a few drops of gravy browning for extra colour.
Always make a hollow in the centre to ensure the cake cooks in the centre – or use a microwave ring container and have a ring-shaped cake!
Wrap the cake in foil before standing to help the cooking process.
Cook on Medium-Low. Check after 10 minutes, then at 1-minute intervals until beginning to shrink from the sides of the container. The cake should feel just firm to the touch and a cocktail stick (toothpick) inserted in the centre will come out clean.
There may still be moist spots on the top when the cake is cooked.
For Christmas cake, don’t add alcohol to the mixture before cooking but when cold, pierce well on both sides with a skewer and pour 15-30 ml/1-2 tbsp brandy or rum over each side (or use orange juice if you prefer). Wrap in a double thickness of foil and store for at least 1 month to mature.

Scones (biscuits)

Plain, white scones can be cooked, using your normal recipe, on a browning dish to give a better colour and crisper crust. Alternatively, use self-raising (self-rising) wholemeal flour, or half wholemeal and half white. If sweetening, use brown instead of white sugar. You can also make cheese and fruit scones.

Biscuits (cookies)

Crisp biscuit recipes don’t work well in a microwave, but it is ideal for making sticky bars, such as flapjacks, and crumbly ones like shortbread, that are cooked in a slab, then cut into fingers. You can melt the fat and syrup for flapjacks in a mixing bowl on Full Power for 1-2 minutes and then stir in the remaining ingredients. You can also soften the butter and sugar in the microwave on Low for 30 seconds before creaming for shortbread.

Biscuit base

Melt the butter or margarine in a fairly large bowl, covered with a sheet of kitchen paper (paper towel), on Full Power for 1 minute. Stir in the biscuit crumbs, then press into the sides and base of a flan dish (pie pan). Cook on Full Power for 2 minutes and leave to cool, then chill before filling.

Pastry (paste)

Pastry will not brown or crisp in the microwave. You can, however, defrost it in the microwave and cook a pastry case (pie shell).

Cooked pastry dishes

Reheat from frozen (see Convenience foods). A 20 cm/8 in flan (pie) quiche or tart will take about 4 minutes on Medium-Low. Leave to stand for 5 minutes, then microwave on Full Power for 3-4 minutes until piping hot. The pastry should feel just warm, but the filling will be hotter. Test by inserting a knife down through the centre. Leave for 5 seconds, then remove. It should feel piping hot to the touch. If not, cook for a minute or two longer.

Pizza

To reheat ready-cooked pizzas, see Convenience Foods.

Defrosting and cooking times for bread, biscuits, pastry and cakes

Note that many of these times are in seconds, not minutes.

Bagels

Defrosting: Place on kitchen paper (paper towels) and cover with another sheet of kitchen paper. Turn over once halfway through defrosting.

Quantity	Time on Medium-Low (all power outputs)
1	30 secs
2	1 min
4	2mins

Standing time: 1-2 bagels: 2 minutes. 4 bagels: 3 minutes.

Cooking: Bagels cannot be cooked in the microwave.

Warming: Place on kitchen paper and cover with another sheet of kitchen paper. Check every few seconds and don’t allow them to overheat or they will become tough or hard.

Quantity	Time on Medium-Low (all power outputs)
1	10-15 secs
2	20-30 secs
4	40-50 secs

Standing time: None.

Bread

Defrosting: If defrosting a whole loaf, leave in its wrapper but open the end. If defrosting individual slices, wrap in kitchen paper (paper towels). The time is the same for all power outputs. Turn over halfway through defrosting. Check individual slices before the end as they may defrost more quickly than you expect. For high power outputs, you may get better results by defrosting on Low, and increasing the standing time.

Quantity	Time on Medium-Low (all power outputs)
1 medium slice	20-30 secs
Small uncut loaf (any type)	4-5 mins
Large uncut loaf (any type)	7-8 mins
Small sliced loaf (any type)	3-4 mins
Large sliced loaf (any type)	6-7 mins

Standing time: 1 slice: None. Small loaves (cut or uncut): 5-10 minutes. Large loaves (cut or uncut): 10-15 minutes.

Cooking: Make your bread dough in the normal way. Leave to prove, or prove in the microwave. Cover with clingfilm (plastic wrap) or kitchen paper. Microwave on Full Power for 10-15 seconds only. Leave to stand for 5 minutes. Repeat this process five or six times until the dough is doubled in bulk. Knock back (punch down), shape, place in a loaf container or other suitable container and prove as before. Glaze with beaten egg and sprinkle with seeds. Cook until spongy, risen and shrinking slightly from the edge of the container.

Quantity	Time on Full Power
	600-650w	700-750w	800-850w	900-1000w
450 g/1 lb loaf	6 mins	5-5½ mins	4½-5 mins	4½ mins

Standing time: 5-10 minutes. Turn out on to a wire rack to cool.

Bread rolls

Defrosting: Place on kitchen paper (paper towels) and cover with another sheet of kitchen paper. Turn over once halfway through defrosting.

Quantity	Time on Medium-Low (all power outputs)
1	30 secs
2	1 min
4	2 mins

Standing time: 1-2 rolls: 2 minutes. 4 rolls: 3 minutes.

Cooking: Make your bread dough in the normal way. Leave to prove, or prove in the microwave. Cover with clingfilm (plastic wrap) or kitchen paper. Microwave on Full Power for 10-15 seconds only. Leave to stand for 5 minutes. Repeat this process five or six times until the dough is doubled in bulk. Knock back (punch down), shape, place well apart on a plate. Cover and prove as before. Glaze with beaten egg and sprinkle with seeds. Cook according to the table below until spongy and risen.

Quantity	Time on Full Power
	600-650w	700-750w	800-850w	900-1000w
6-8 rolls (450 g/1 lb dough)	6 mins	5-5½ mins	4½-5 mins	4½ mins

Standing time: 5 minutes. Transfer to a wire rack to cool.

Warming: Place on kitchen paper (paper towels) and cover with another sheet of kitchen paper. Check every few seconds and don’t overheat or they will become tough or hard.

Quantity	Time on Full Power (all power outputs)
1	10-15 secs
2	20-30 secs
4	40-50 secs

Standing time: None.

Currant or mixed fruit buns

Defrosting: Place on kitchen paper (paper towels) and cover with another sheet of kitchen paper. Turn over once halfway through defrosting.

Quantity	Time on Medium-Low (all power outputs)
1	30 secs
2	1 min
4	2 mins

Standing time: 1-2 buns: 4 minutes. 4 buns: 6 minutes.

Cooking: Make your bread dough in the normal way. Leave to prove, or prove in the microwave. Cover with clingfilm (plastic wrap) or kitchen paper (paper towels). Microwave on Full Power for 10-15 seconds only. Leave to stand for 5 minutes. Repeat this process five or six times until the dough is doubled in bulk. Knock back (punch down), shape and place well apart on a plate. Cover and prove as before. Glaze with beaten egg and sprinkle with light brown or demerara sugar. Cook according to the times in the table below until spongy and risen.

Quantity	Time on Full Power
	600-650w	700-750w	800-850w	900-1000w
6-8 buns (450 g/1 lb dough)	6 mins	5-5½ mins	4½-5 mins	4½ mins

Standing time: 5 minutes. Transfer to a wire rack to cool.

Warming: Place on kitchen paper and cover with another sheet of kitchen paper. Check every few seconds and don’t overheat or they will become tough or hard.

Quantity	Time on Full Power (all power outputs)
1	10-15 secs
2	20-30 secs
4	40-50 secs

Standing time: None.

Dumplings

These can be dropped around the top of a casserole for the last 5-8 minutes’ cooking time or can be cooked separately.

Cooking: Place in a circle on a sheet of greaseproof (waxed) paper. Cook until fluffy and set.

Quantity	Time on Full Power
	600-650w	700-750w	800-850w	900-1000w
6	6 mins	5-mins	4 mins	3½-4 mins

Standing time: 1 minute.

Brioches

Defrosting: Place on kitchen paper (paper towels) and cover with another sheet of kitchen paper. Turn over once halfway through defrosting.

Quantity	Time on Medium-Low (all power outputs)
1	30 secs
2	1 min
4	2 mins

Standing time: 1-2 brioches: 2 minutes. 4 brioches: 3 minutes.

Cooking: Make your dough in the normal way. Leave to prove, or prove in the microwave. Cover with clingfilm (plastic wrap) or kitchen paper. Microwave on Full Power for 10-15 seconds only. Leave to stand for 5 minutes. Repeat this process five or six times until the dough is doubled in bulk. Knock back (punch down), shape, place in double-thickness paper cake cases (cup cake papers), well apart on a plate. Cover and prove as before. Glaze with beaten egg. Cook according to the times in the table below until spongy and risen.

Quantity	Time on Full Power
	600-650w	700-750w	800-850w	900-1000w
6-8 brioches (450 g/1 lb dough)	6 mins	5-5½ mins	4½-5 mins	4½ mins

Standing time: 5 minutes. Transfer to a wire rack to cool.

Warming: Place on kitchen paper and cover with another sheet of kitchen paper. Check every few seconds and don’t overheat or they will become tough or hard.

Quantity	Time on Full Power (all power outputs)
1	10-15 secs
2	20-30 secs
4	40-50 secs

Standing time: None.

Chapattis

Defrosting: Place on kitchen paper (paper towels) and cover with another sheet of kitchen paper. Turn over halfway through defrosting.

Quantity	Time on Medium-Low (all power outputs)
1	30 secs
2	1 min
4	2 mins

Standing time: 1-2 chapattis: 2 minutes. 4 chapattis: 3 minutes.

Cooking: For best results, cook home-made chapattis conventionally.

Warming: Place on kitchen paper and cover with another sheet of kitchen paper. Check every few seconds and don’t overheat or they will become tough or hard.

Quantity	Time on Full Power (all power outputs)
1	10-15 secs
2	20-30 secs
4	40-50 secs

Standing time: None.

Croissants

Defrosting: Place on kitchen paper (paper towels) and cover with another sheet of kitchen paper. Turn over once halfway through defrosting.

Quantity	Time on Medium-Low (all power outputs)
1	30 secs
2	1 min
4	2 mins

Standing time: 1-2 croissants: 2 minutes. 4 croissants: 3 minutes.

Cooking: Home-made croissants are not suitable for cooking in the microwave.

Warming: Place on kitchen paper and cover with another sheet of kitchen paper. Check every few seconds and don’t overheat or they will become tough or hard.

Quantity	Time on Full Power (all power outputs)
1	10-15 secs
2	20-30 secs
4	40-50 secs

Standing time: None.

Doughnuts

Defrosting: Place on kitchen paper (paper towels) and cover with another sheet of kitchen paper. Turn over once halfway through defrosting.

Quantity	Time on Medium-Low (all power outputs)
1	45 secs
2	1½ mins
4	2½ mins

Standing time: 1-2 doughnuts: 2 minutes. 4 doughnuts: 3 minutes.

Cooking: Only special microwave-and-serve doughnuts are suitable for cooking in the microwave. Follow the instructions on the packet.

Warming/refreshing: Place on kitchen paper and cover with another sheet of kitchen paper. Check every few seconds and don’t overheat or they will become tough or hard and be warned, if filled with jam (conserve), it will get very hot.

Quantity	Time on Medium (all power outputs)
1	20 secs
2	30-40 secs
4	1 min

Standing time: None.

Cream doughnuts

Defrosting: Place on kitchen paper (paper towels) and cover with another sheet of kitchen paper. Turn over once halfway through defrosting. Watch carefully to check the cream does not start to melt. If so, removefrom the microwave immediately.

Quantity	Time on Medium-Low (all power outputs)
1	20-25 secs
2	40-50 secs
4	1½ mins

Standing time: 5 minutes. Place in the fridge for a short while to chill the cream, if liked.

Naan breads

Defrosting: Place on kitchen paper (paper towels) and cover with another sheet of kitchen paper. Turn over halfway through defrosting.

Quantity	Time on Medium-Low (all power outputs)
1 large or 2 small	20-30 secs
2 large or 4 small	40 secs-1 min

Standing time: 1 large or 2 small: 2 minutes. 2 large or 4 small: 3 minutes.

Cooking: For best results, cook home-made naan breads conventionally.

Warming: Place on kitchen paper and cover with another sheet of kitchen paper. Check every few seconds and don’t overheat or they will become tough or hard.

Quantity	Time on Full Power (all power outputs)
1 large or 2 small	20-30 secs
2 large or 4 small	40 secs-1 min

Standing time: None.

Pitta breads

Defrosting: Place on kitchen paper (paper towels) and cover with another sheet of kitchen paper. Turn over halfway through defrosting.

Quantity	Time on Medium-Low (all power outputs)
1	30 secs
2	1 min
4	2 mins

Standing time: 1-2 pittas: 2 minutes. 4 pittas: 3 minutes.

Cooking: For best results, cook home-made pittas conventionally.

Warming: Place on kitchen paper and cover with another sheet of kitchen paper. Check every few seconds and don’t overheat or they will become tough or hard.

Quantity	Time on Full Power (all power outputs)
1	10-15 secs
2	20-30 secs
4	40-50 secs

Standing time: None.

Flour tortillas

Defrosting: Place a stack on kitchen paper (paper towels) and cover with another sheet of kitchen paper. Peel off the tortillas as they defrost, and remove. Turn over the stack halfway through defrosting.

Quantity	Time on Medium-Low (all power outputs)
8	2 mins

Standing time: Wrap in foil and leave to stand while the remainder defrost.

Cooking: For best results, home-made tortillas should be cooked in a frying pan (skillet).

Warming: Place a stack on kitchen paper and cover with another sheet of kitchen paper. Turn over halfway through warming.

Quantity	Time on Full Power (all power outputs)
8	45 secs-1 min

Standing time: None.

Sponge cakes

Defrosting: Defrost in the wrapper or unwrap and place on kitchen paper (paper towels). If your cake is cream-filled, check frequently. If there are signs of the cream melting, stop immediately.

Quantity	Time on Medium-Low (all power outputs)
1 x 15 cm/6 in cake	3-5 mins
1 x 20 cm/8 in cake	5-8 mins

Standing time: Up to 2 hours.

Cooking: Prepare a 2-egg or 3-egg mixture (see guidelines at the beginning of the chapter). Turn into an 18 cm/7 in or 20 cm/8 in microwave cake container or very lightly greased deep, round dish, base-lined with non-stick baking parchment. Stand the dish on a microwave rack or upturned small plate. Cook until beginning to shrink from the sides but still with a few moist spots on top.

Quantity	Time on Full Power
	600-650w	700-750w	800-850w	900-1000w
1 x 18 cm/7 in cake	6 mins	5 mins	4 mins	3½-4 mins
1 x 20 cm/8 in cake	7-8 mins	6-7 mins	5-6 mins	4½-5 mins

Standing time: 10 minutes. Turn out on to a wire rack. When completely cold, split and fill as required.

Sponge pudding

Defrosting: Leave in its basin or wrapper.

Quantity	Time on Medium-Low (all power outputs)
1 x 15 cm/6 in pudding	4-6 mins
1 x 20 cm/8 in pudding	5-8 mins

Standing time: 10 minutes or until completely defrosted.

Cooking: Prepare a 2-egg or 3-egg mixture (see guidelines at the beginning of the chapter). Put jam (conserve) or golden (light corn) syrup, according to your recipe, in the base of a 15 cm/6 in or 20 cm/8 in pudding basin, base-lined with a circle of non-stick baking parchment. Stand the dish on a microwave rack or upturned small plate. Cook until beginning to shrink from the sides but still with a few moist spots on top.

Quantity	Time on Full Power
	600-650w	700-750w	800-850w	900-1000w
1 x 18 cm/7 in pudding	6 mins	5 mins	4 mins	3½-4 mins
1 x 20 cm/8 in pudding	7-8 mins	6-7 mins	5-6 mins	4½-5 mins

Standing time: 5 minutes. Turn out before serving.

Reheating: A whole pudding may be reheated in its basin. Individual slices should be placed in a small bowl.

Quantity	Time on Medium
	600-650w	700-750w	800-850w	900-1000w
1 x 18 cm/7 in pudding	6 mins	5 mins	4 mins	3½-4 mins
1 x 20 cm/8 in pudding	8 mins	7 mins	5 mins	3½ mins
1 slice	1-1½ mins	1 min	45 secs-1 min	45 secs

Standing time: 2 minutes.

Fruit cake

Defrosting: Defrost in its wrapper or unwrap and place on kitchen paper (paper towels). Turn over once halfway through defrosting. Stop if it is getting warm.

Quantity	Time on Medium-Low (all power outputs)
1 x 15 cm/6 in cake	5 mins
1 x 20 cm/8 in cake	8 mins

Standing time: Up to 2 hours, until completely defrosted.

Cooking: Prepare the mixture in your usual way, checking the guidelines given at the start of the chapter. Turn into a suitable-sized microwave cake container or very lightly greased deep, round dish, base-lined with non-stick baking parchment. Make a slight hollow in the centre. Stand the dish on a microwave rack or upturned small plate. Cook for the time given, then give 1-minute bursts until the cake is beginning to shrink from the sides but still has a few moist spots on top.

Note: The time given in the table below is the initial cooking time. There will be several 1-minute bursts after this.

Quantity	Time on Medium-Low
	600-650w	700-750w	800-850w	900-1000w
1 x 20 cm/8 in cake	12 mins	11 mins	10 mins	9 mins

Standing time: 10 minutes. Turn out on to a wire rack to cool completely.

Scones (biscuits)

Defrosting: Arrange on kitchen paper (paper towels) and cover with another sheet of kitchen paper. Turn over halfway through thawing.

Quantity	Time on Medium-Low (all power outputs)
1	30 secs
2	1 min
4	2 mins
8	4 mins

Standing time: 1-4 scones: 2 minutes. 8 scones: 3 minutes.

Cooking: Prepare the mixture in your usual way, checking the guidelines given at the beginning of the chapter. Cut into rounds using a 5 cm/2 in biscuit (cookie) cutter. Place eight in a circle on a piece of greaseproof (waxed) paper on a plate. Brush with melted butter and sprinkle with demerara sugar for sweet scones, toasted sesame or poppy seeds for savoury ones. Turn over halfway through cooking. Cook until risen and spongy.

Quantity	Time on Full Power
	600-650w	700-750w	800-850w	900-1000w
8	4 mins	3 mins	2 mins	1¾-2 mins

Standing time: 2 minutes. Transfer to a wire rack to cool or serve warm.

Pastry (paste)

Defrosting: Use this method for defrosting frozen block puff pastry or shortcrust (basic pie crust). Leave in its wrapper or unwrap and place on kitchen paper (paper towels) if more convenient. Turn over once during defrosting time. Do not increase microwaving time or it will start to cook around the edges.

Quantity	Time on Medium-Low (all power outputs)
225-300 g/8-12 oz	2-3 mins

Standing time: Up to 1 hour, wrapped in foil, shiny side in. Leave until completely defrosted.

Cooking: This is suitable only for a pastry case (pie shell) prior to filling. To make an 18 cm/7 in case, roll out 175 g/6 oz shortcrust pastry. Use to line a flan dish (pie pan). Prick the base with a fork and line with a double thickness of kitchen paper.

Quantity	Time on Full Power
	600-650w	700-750w	800-850w	900-1000w
1 x 18 cm/7 in case	5 mins	4 mins	3 mins	2½-3 mins

Standing time: 2 minutes.

Quiche

For frozen quiches, see Convenience foods.

Cooking: Make a pastry case (pie shell) as above. Add the filling in your usual way and sprinkle with cheese.

Quantity	Time on Medium
	600-650w	700-750w	800-850w	900-1000w
1 x 18 cm/7 in case	18-20 mins	17 mins	15 mins	12-15 mins

Standing time: 5 minutes, until completely set. Place under a hot grill (broiler) to brown the top, if liked.

Cheesecake

Defrosting: Remove any foil container. Place on kitchen paper (paper towels). Do not try to microwave for longer than the time given or it will melt.

Quantity	Time on Medium-Low (all power outputs)
1 x 15-17 cm/6-7 in cake	3 mins

Quantity Time on Medium-Low (all power outputs)

1 X 15-17 cm/ 6-7 in cake 3mins

Standing time: 25-30 minutes, or until completely defrosted.

Cooking: Home-made cheesecakes are not suitable for cooking in the microwave.

Eclairs and profiteroles

Defrosting: Arrange on kitchen paper (paper towels). Check during defrosting for signs of the chocolate or cream melting. If it does, stop immediately.

Quantity	Time on Medium-Low (all power outputs)
2 eclairs or 4 profiteroles	15-20 secs
4 eclairs or 8 profiteroles	30-45 secs

Standing time: 10 minutes, or until completely defrosted.

Cooking: Home-made eclairs and profiteroles are not suitable for cooking in the microwave.

Flapjacks

Defrosting: Flapjacks keep well in an airtight tin, so there is no need to freeze or defrost them.

Cooking: Press the mixture into a lightly greased, shallow, square or round dish. Place on a microwave rack.

Quantity	Time on Full Power
	600-650w	700-750w	800-850w	900-1000w
1 x 18 cm/7 in dish	6 mins	5 mins	4½ mins	4 mins

Standing time: 5 minutes. Cut into fingers, then leave to cool.

Shortbread

Defrosting: Shortbread will keep in an airtight container for a week or two so you are unlikely to need to freeze or defrost it.

Cooking: Press your usual mixture into a lightly greased 18 cm/7 in square or round, shallow container. Prick all over with a fork. Cook until just firm.

Quantity	Time on Full Power
	600-650w	700-750w	800-850w	900-1000w
1 x 18 cm/7 in dish	6 mins	5 mins	4 mins	3½-4 mins

Standing time: 5 minutes. Mark into pieces, then dust with caster (superfine) sugar and leave to cool.