78
EN
As meat will not be browned when using the microwave only, the microwave cooking times indicated
below are for meat that has first been browned in a frying pan on all sides (pork, veal, lamb and beef)
or for meat that does not need to be browned (poultry fillets, rabbit). Meat should be turned over
half-way through cooking time and left to stand for 5-8 minutes at the end of cooking time.
Meat and poultry
(Cooking time for 500
g
)
Type of meat
Microwaves
with/
without
Steam
Cooking
Time
(approx.)
Combination
cooking
(preheated
oven)
Instructions
Cooking
Time
(approx.)
Chicken, guinea-fowl, turkey
Chicken leg
240
g
(1 pce)
-
-
+
300 W
Place on wire shelf in
shelf position 3, use glass
shelf (drip tray) in shelf
position 2.
12-13 min
Duck
Legs
-
-
+
600 W
Preheat. Place on glass
shelf in shelf position 2.
Cook for 7 minutes, turn
and cook for a further 5
minutes.
9-11 min
Stew - using duck
legs
-
-
170 °C +
100 W
Place ingredients in a
covered heatproof dish
on base of oven. Stir
halfway.
1h-1h
15 min
Breast 400
g
(2 pcs)
180 °C +
100 W
Preheat. For crispy skin
pan fry skin side down for
approx 5 minutes, then
turn over for 1 minute.
Place on wire shelf in
shelf position 2 with glass
shelf (drip tray) in shelf
position 1.
10-12 min
Breast 800
g
(4 pcs)
180 °C +
100 W
Preheat. For crispy skin
pan fry skin side down for
approx 5 minutes, then
turn over for 1 minute.
Place on wire shelf in
shelf position 2 with glass
shelf (drip tray) in shelf
position 1.
18-20 min
Rabbit
Rabbit stew
(joints)
-
-
170 °C +
100 W
Place ingredients in a
covered dish on base of
oven. Stir halfway.
1 h-
1 h
10 min
= convection = microwave = grill - high = steam - high
Summary of Contents for HL-SF498S
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