32
C O O K I N G
Cooking times for meat, poultr y and fish
Food
BEEF
Meat loaf
Meat loaf
Loin
Roast, leg
VEAL
Stew
Roast (rolled loaf)
Sliced rump steak
PORK
Leg
Roast
Saddle of pork
LAMB
Leg
Fresh hamburgers
Goulash
Sausages
POULTRY: CHICKEN
Whole
Half
Pieces
Breast
TURKEY
Pieces
Breast
DUCK
Whole
FISH
Filleted
Slices
Whole
Whole
Crayfish
Cut-up fish
(
*
)
Mix together 500 grams
of ground beef, eggs,
ham, bread crumbs, etc.
Turn at the halfway point
Stir 2 or 3 times
Turn at the halfway point
Turning not necessary
Turn at the halfway point
Turn at the halfway point
Turn at the halfway point
Turn at the halfway point
Stir 2 or 3 times
Turn at the halfway point
Turning not necessary
Turning not necessary
Turning not necessary
Turn at the halfway point
Turning not necessary
Turn at the halfway point
Cover while cooking
Cover while cooking
Cover while cooking
Cover while cooking
Cover while cooking
Cover while cooking
900 gr
800 gr
600 gr
1 kg
700 gr
1 kg
200 gr
500 gr
1 kg
700 gr
1 kg
100 gr
1,5 kg
300 gr
1,5 kg
500 gr
500 gr
300 gr
1,5 kg
500 gr
1,5 kg
300 gr
300 gr
500 gr
250 gr
500 gr
400 gr
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18 - 20
15 - 20
17 - 22
25 - 30
17 - 22
25 - 30
10 - 15
15 - 20
25 - 30
17 - 22
25 - 30
7 - 10
35 - 40
10 - 14
40 - 45
15 - 20
15 - 20
10 - 14
40 - 45
15 - 20
40 - 45
4 - 7
6 - 9
7 - 10
4 - 7
6 - 9
6 - 9
22 - 24
20 - 25
22 - 27
32 - 37
22 - 27
32 - 37
15 - 20
20 - 25
32 - 37
22 - 27
32 - 37
10 - 13
40 - 45
14 - 19
45 - 50
20 - 25
20 - 25
14 - 19
45 - 50
20 - 25
45 - 50
7 - 10
9 - 12
10 - 13
7 - 10
9 - 12
9 - 12
5
5
5
10
8
10
2
5
10
8
10
3
3
3
10
5
5
3
8
8
10
2
2
2
2
2
2
Quantity
Power
Selector
Standing
time
(minutes)
Notes
Timer
(minutes)
900W
output power
700W
output power
Timer
(minutes)
If you wish to make meat more tender, we recommend that you add 1/2 of a cup of water at the start of the
cooking process.The times indicated on the chart (timer knob) vary in relation to your oven’s output power. The
output power figure is written on the rating plate placed on the rear side of the appliance. (see page 23).
MEATS
You can make roasts, braised meats
and stews. Turn over and rotate
those large pieces which cannot be
stirred. Be careful not to be deceived
by the meat’s outward appearance
(during and at the end of the cook-
ing), because it may not have the
brownish colour common to meats
prepared in a regular oven. In
return, however, the nutritional val-
ues and flavour of meat are retained
to an exceptional degree.
POULTRY
You can defrost and then cook all
types of poultry in a microwave
oven. Poultry skin may not roast to
the colour usually associated with
other ovens: to obtain a golden
brown tone, baste the skin with a
brush dipped in melted butter or
margarine.
FISH
In a microwave oven, fish can be
prepared very quickly and with
excellent results. You can season it
with a little oil or butter (or not
season it at all, if you so prefer).
Cover the fish with clear-sheet. The
skin is to be slit, of course, and
filleted fish must be placed in a
uniform fashion. We recommend
that
you not use
this oven to cook
fish which has been dipped in egg
batter.
(
*
)
These indications are suitable for performing the minced meat cooking test according to Regulation 60705, Para. 12.3.3.
Cover the container with clear film for microwave use. Further information, including on other performance tests
according to Regulation 60705, is given in the table on page 2.
GB-069IDL 8-04-2004 16:25 Pagina 32
