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7
GB
TYPE OF
FOOD
AMOUNT POWER
LEVEL
TIME STANDING
TIME
HINTS
C
HICKEN
(whole)
1000 G
700 W
18 - 20
MIN. 5 - 10 MIN.
TURN THE CHICKEN midway thru
cooking. Check that the
meatjuice is uncolored when the
cooking is nished.
C
HICKEN
( llets or
pieces)
500 G 8 - 10 MIN.5 MIN.
CHECK that the meatjuice is
uncolored when the cooking is
nished.
B
ACON 150 G 3 - 4 MIN. 1 - 2 MIN.
PLACE ON KITCHEN PAPER, on a plate,
in 2 or 3 layers and cover with
more kitchen paper.
V
EGETABLES
(fresh)
300 G 3 - 4 MIN. 1 - 2 MIN.
COOK COVERED and add 2 tbs salt.
V
EGETABLES
(frozen)
250 -
400 G
3 - 4 MIN.
5 - 6 MIN.
1 - 2 MIN.
COOK COVERED
JACKET
POTATOES
1 PC
4 PCS
4 - 6 MIN.
12 - 15 MIN.
2 MIN.
5 MIN.
PRICK WITH FORK. (1 pc = 250 g).
Turn midway thru cooking.
M
EAT (loaf)
600 -
700 G
600 W
12 - 14
MIN.5 MIN.
F
ISH
(whole)
600 G 8 - 9 MIN. 4 - 5 MIN.
SCORE THE SKIN and cook covered.
F
ISH (steaks
or llets)
400
G 5 - 6 MIN. 2 - 3 MIN.
PLACE WITH THINNER PARTS towards
the center of the plate. Cook
covered.
COOKING CHART
THE MORE FOOD YOU WANT TO COOK the longer it
takes. A rule of thumb is that double amount
of food requires almost double the time.
THE LOWER STARTING TEMPERATURE, the longer cook-
ing time is required. Food at room tem-
perature cooks faster than food taken di-
rectly from the refrigerator.
I
F YOU ARE COOKING SEVERAL ITEMS of the
same food, such as jacket potatoes,
place them in a ring pattern for uniform
cooking.
SOME FOODS ARE COVERED BY A SKIN OR MEMBRANE e.g.
potatoes, apples and egg yolks. These food
should be pricked with a fork or cocktail stick
to relieve the pressure and to prevent bursting.
SMALLER PIECES OF FOOD WILL COOK FASTER than larg-
er pieces and uniform pieces of food cook
more evenly than irregularly shaped foods.
S
TIRRING AND TURNING OF FOOD ARE techniques
used in conventional cooking as well as in mi-
crowave cooking to distribute the heat quick-
ly to the center of the dish and avoids over-
cooking at the outer edges of the food.
W
HEN COOKING FOOD OF UNEVEN SHAPE or
thickness, place the thinner area of
food towards the center of the dish,
where it will be heated last.
F
OOD WITH LOT OF FAT AND SUGAR will be
cooked faster than food containing a lot
of water. Fat and sugar will also reach a higher
temperature than water.
ALWAYS ALLOW THE FOOD TO STAND for some time
after cooking. Standing time always improves
the result since the temperature will then be
evenly distributed throughout the food.