English-11
BEEF:
Chuck
450 g / 1 pound
28 – 30
Hamburger
450 g / 1 pound
28 – 30
Meatballs
450 g / 1 pound
22 – 24
CHICKEN:
Pieces
450 g / 1 pound (2 – 4) pieces
26 – 30
LAMB:
Cubes
450 g / 1 pound
26 – 28
PORK:
Cubes
450 g / 1 pound
26 – 28
Hot Dogs
450 g / 1 pound
10 – 16
Pre-Cooked Sausages
450 g / 1 pound
10 – 16
vARIETy
wHEIGHT OR NUmBER OF
PIECES
APPROx. TImE
(Minutes)
mEATS:
EGGS:
IN THE SHELL:
Soft – Cooked
1 – 12
12 – 15
Hard – Cooked
1 – 12
15 – 18
“EGGS IN A CUP”
Crack raw eggs into
custard cup, season with
salt, pepper and butter
or margarine, if desired:
Soft – Cooked
1 – 4
10 – 12
Hard – Cooked
1 – 4
12 – 14
POACHED:
7 – 8
STEP 1:
Pour 2 cups water in
rice bowl. Steam to heat water.
STEP 2: Crack egg in small
bowl, slide into hot water in rice
bowl. Steam until poached.
SCRAMBLED:
7 – 8
Beat 6 eggs together and 2 Tbsp.
milk in rice bowl. Season with salt
and pepper.
Stir eggs halfway through
cooking.
20 – 22
vARIETy
wHEIGHT OR NUmBER OF
PIECES
APPROx. TImE
(Minutes)
