Microwave: Defrosting/Reheating/Cooking
109
Table for cooking food
Quantity
Level 6
[min]
+ Level 4
[min]
[min]
1)
Meat
Meatballs in sauce (3/4 lb/400 g
meat)
10–12
–
2–3
Stew (1.5 lbs/750g meat)
16
+
15
2–3
Poultry
Chicken in sauce
approx. 1 3/4 lb (800 g)
4
+
12
2–3
Chicken Curry
approx. 2 lbs (900 g)
5
+
12
2–3
Chicken Risotto
approx. 3 1/2 lbs (1.6 kg)
10
+
15
3–5
Fish
Fillet in sauce
approx. 2 lbs (900 g)
8–10
–
2–3
Fish Curry
approx. 3 1/4 lbs (1.5 kg)
5
+
12
3–5
Fresh vegetables
Carrots
3/4 lb (300 g)
2
+
6
2
Cauliflower florets
1 lb (500 g)
6
+
10
2
Peas
approx. 1 lb (450 g)
5
+
10
2
Peppers, cut into strips
1 lb (500 g)
5
+
10
2
Kohlrabi, batons
1 lb (500 g)
3
+
8
2
Brussels Sprouts
3/4 lb (300 g)
3
+
9
2
Asparagus
1 lb (500 g)
5
+
8
2
Broccoli, florets
3/4 lb (300 g)
4
+
4
2
Leeks
1 lb (500 g)
5
+
8
2
Green Beans
1 lb (500 g)
4
+
12
2
Frozen Vegetables
Peas, Mixed Vegetables
approx. 1 lb (450 g)
5
+
11
2
Spinach
approx. 1 lb (450 g)
5
+
7
2
Brussels Sprouts
3/4 lb (300 g)
4
+
6
2
Broccoli
3/4 lb (300 g)
3
+
6
2
Leeks
approx. 1 lb (450 g)
4
+
8
2
Desserts
Fruit Compote (2 cups/500 ml
fruit juice or 1 lb/500 g fruit)
6–8
–
–
Cooking /
Resting Time
1)
Allow food to stand at room temperature. During this resting time, the temperature will
distribute throughout the food more evenly.
Summary of Contents for HR 1954-2
Page 26: ...Guide to the range 26 HR 1954 2 HR 1955 2 HR 1956 2 ...
Page 28: ...Control panel 28 HR 1954 2 HR 1955 2 HR 1956 2 ...
Page 129: ......
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Page 132: ...M Nr 11 060 891 00 en US CA HR 1954 2 HR 1955 2 HR 1956 2 ...
