Daewoo QT, Operating Instructions & Cook Book, Page: 17 / 22

15
Meat
Beef joint - Rare MEDIUM 10-12 min .
- Medium MEDIUM 11-14 min .
- well done MEDIUM 13-16 min .
Pork Joint HIGH 14-18 min .
Bacon joint HIGH 10-12 min .
POULTRY
Whole chicken HIGH 8-12 min .
Portions chicken MEDIUM 7-11 min .
Breast (boned) MEDIUM 8-12 min .
FISH
Fish Fillets HIGH 6-10 min .
Whole Mackerel , HIGH 6-10 min .
Cleaned and prepared
Whole Trout , Cleaned HIGH 7-12 min .
& Prepared
Salmon steaks HIGH 6-10 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 .
Item
Power C Cooking T Time
Special IInstruction
Level Per llb . / 450 g
C Co oo ok kiin ng g cch ha arrtt
- 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
15~30 ml( 1-2 tbsp) lemon juice , wine , stock , milk or
water .
- Always let the fish stand , covered , after cooking
COOKING & REHEATING CHART