English - 30
Food
Serving Size
Power
Time (min.)
Poultry
Chicken Pieces
500 g (2 pcs)
20 %
14-15
Whole Chicken
1200 g
20 %
32-34
Instructions
First, put chicken pieces first skin-side down, whole chicken
first breast-side-down on a flat ceramic plate. Shield the
thinner parts like wings and ends with aluminium foil. Turn
over after half of defrosting time! Stand for 15-60 minutes.
Fish
Fish Fillets
200 g
20 %
6-7
Whole Fish
400 g
20 %
11-13
Instructions
Put frozen fish in the middle of a flat ceramic plate. Arrange
the thinner parts under the thicker parts. Shield narrow ends
of fillets and tail of whole fish with aluminium foil. Turn over
after half of defrosting time! Stand for 10-25 minutes.
Fruit
Berries
300 g
20 %
6-7
Instructions
Spread fruit on a flat, round glass dish (with a large diameter).
Stand for 5-10 minutes.
Bread
Bread Rolls
(Each ca. 50 g)
2 pcs
4 pcs
20 %
1-1½
2½-3
Toast/Sandwich
250 g
20 %
4-4½
German Bread
(Wheat + Rye Flour)
500 g
20 %
7-9
Instructions
Arrange rolls in a circle or bread horizontally on kitchen paper
in the middle of turntable. Turn over after half of defrosting
time! Stand for 5-20 minutes.
TIPS AND TRICKS
MELTING CRYSTALLIZED HONEY
Put 20 g crystallized honey into a small deep glass dish.
Heat for 20-30 seconds using 30 %, until honey is melted.
MELTING GELATINE
Lay dry gelatine sheets (10 g) for 5 minutes into cold water.
Put drained gelatine into a small glass pyrex bowl.
Heat for 1 minute using 30 %.
Stir after melting.
COOKING GLAZE/ICING (FOR CAKE AND GATEAUX)
Mix instant glaze (approximately 14 g) with 40 g sugar and 250 ml cold water.
Cook uncovered in a glass pyrex bowl for 3½ to 4½ minutes using 90 %, until glaze/icing
is transparent. Stir twice during cooking.
COOKING JAM
Put 600 g fruits (for example mixed berries) in a suitable sized glass pyrex bowl with lid.
Add 300 g preserving sugar and stir well.
Cook covered for 10-12 minutes using 90 %.
Stir several times during cooking. Empty directly into small jam glasses with twist-off lids.
Stand on lid for 5 minutes.
COOKING PUDDING/ CUSTARD
Mix pudding powder with sugar and milk (500 ml) by following the manufacturers
instructions and stir well. Use a suitable sized glass pyrex bowl with lid. Cook covered for
6½ to 7½ minutes using 90 %.
Stir several times well during cooking.
BROWNING ALMOND SLICES
Spread 30 g sliced almonds evenly on a medium sized ceramic plate.
Stir several times during browning for 3½ to 4½ minutes using 60 %.
Let it stand for 2-3 minutes in the oven. Use oven gloves while taking out!
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2014-09-13 6:12:47
