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COOKING & REHEATING CHART
Item
Power Cooking Time
Special Instruction
Level Per lb./450g
MEAT
Beef joint-Rare P-80 9-11 min.
-Medium P-80 10-12 min.
-well done P-80 12-14 min.
Pork Joint P-HI 13-16 min.
Bacon joint P-HI 5-8 min.
POULTRY
Whole chicken P-HI 8-10 min.
Portions chicken P-80 6-8 min.
Breast (boned) P-80 7-9 min.
FISH
Fish Fillets P-HI 4-6 min.
Whole Mackerel, P-HI 4-6 min.
Cleaned and prepared
Whole Trout, Cleaned P-HI 5-7 min.
& Prepared
Salmon steaks P-HI 5-7 min.
NOTE : The above times should be regarded only as a guide. Allow for difference in individual tastes
and preferences. The times may vary due to the shape, cut, and composition of the food.
Frozen meat, poultry and fish must be thoroughly thawed before cooking.
Cooking chart
- Chilled meat and poultry should be removed
from the refrigerator at least 30 minutes
before cooking.
- Always let the meat and poultry stand,
covered after cooking.
- Brush a little oil or melted butter over the
fish, or add 15~30ml(1-2 tbsp) lemon juice,
wine, stock, milk or water.
- Always let the fish stand, covered, after
cooking