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13
GB
TYPE OF
FOOD
AMOUNT POWER
LEVEL
TIME STANDING
TIME
HINTS
C
HICKEN
(whole)
1000 G
100%
18 - 20
MIN. 5 - 10 MIN.
TURN THE CHICKEN midway thru
cooking. Check that the
meatjuice is uncolored when
the cooking is finished.
C
HICKEN
(fillets or
pieces)
500 G 8 - 10 MIN.5 MIN.
CHECK that the meatjuice is
uncolored when the cooking is
finished.
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
75%
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 fillets)
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 po-
tatoes, place them in a ring
pattern for uniform cooking.
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.
FOOD 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.
A
LWAYS 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.
S
OME 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.