WARNING :
Do not use aluminum foil during cooking cycle.
6. STAND for 5-10 minutes wrapped in foil after cooking before carving. The standing time is very
important, as it completes the cooking process.
7. Ensure poultry is thoroughly cooked before eating. Whole poultry is completely cooked when the
juices run clear from the inside thigh when it is pierced with a sharp knife. Poultry portions should
be pierced with a sharp knife through the thickest part to ensure that the juices are clear and the
flesh is firm.
POULTRY COOKING CHART
NOTE: The above times should be regarded only as a guide. Allow for differences in individual
tastes and preferences.
The times may vary due to the shape and composition of the food.
STEAKS/CHOPS
1. Arrange fish in a large shallow non-metallic dish or casserole.
2. Cover with pierced microwave plastic film or casserole lid.
3. Place the dish on the turntable.
4. Cook according to the instructions in the cooking chart (below). Flakes of butter can be added to
the fish if desired.
5. Let STAND as directed in the cooking chart before serving.
6. After standing time, check to see that the fish is thoroughly cooked. The fish should be opaque
and flake easily.
FRESH FISH COOKING CHART
- 19 -
COOKING GUIDES (CONT'D)
Poultry
Microwave power
Cooking Time per pound
Chicken
Whole
8
12~14 minutes
Breast(boned)
8
10~12 minutes
Portions
8
11~13 minutes
Turkey
Whole
8
13~15 minutes
Microwave
Cooking Time
Standing
power
per pound
Time
Fish Fillets
HIGH
5~7 minutes
Add 15~30 ml (1-2 tbsp.) lemon juice.
2-3 minutes
Whole Mackerel,
HIGH
5~7 minutes
—
3-4 minutes
Cleaned and Prepared
Whole Trout, Cleaned
HIGH
6~8 minutes
—
3-4 minutes
and Prepared
Salmon Steaks
HIGH
6~8 minutes
Add 15~30 ml (1-2 tbsp.) lemon juice.
3-4 minutes
Fish
Method
