TINSEA967WRRZ-D32 SEC R230/226/209/230H
18
SEC R230/226/209/230H
C O O K I N G R E F E R E N C E
F O O D
P O W E R L E V E L
T I M E
MEATS, POULTRY,
FISH, SEAFOOD
Allow standing time after cooking.
Bacon
High
3
/
4
- 1
1
/
4
min./slice
Frankfurter in Bun
70%
1 - 1
1
/
2
minutes
Ground Beef
High
4 - 6 minutes
for Casseroles (1 lb)
Hamburger
High
1st side 2 minutes
Patties(2)
2nd side 1
1
/
2
to
2
1
/
2
minutes
Ham slice (1 lb)
50%
5 - 8 minutes
Meatloaf (1
1
/
2
lbs)
High
10 - 16 minutes
Boneless
High
1st side 2 minutes
Chicken
2nd side 2 - 4
Breasts
minutes
Chicken
High
4 - 8 minutes/lb.
Pieces
Fish
High
5 - 6 minutes
Fillets (1lb)
Fish Steaks
70%
6 - 8 minutes
Scallops and
High
3 - 5 minutes
Shrimp (1lb)
Check internal temperature after standing.
See chart on page 6.
F O O D
P O W E R L E V E L
T I M E
REHEATING
Food should be very hot (165°F). Stir before serv-
ing, if possible.
Meat Slices
50%
1 - 3 min./slice
Non-Stirrable
50%
Casseroles
(1 serving)
3 - 5 minutes
(2 servings)
6 - 10 minutes
Pie (1 slice)
High
10 - 30 seconds
Baked Potatoes
High
(1)
1
1
/
2
- 2
1
/
2
minutes
(2)
2
1
/
2
- 3 minutes
Vegetables
High
(1 serving)
3
/
4
- 1
1
/
2
minutes
(2 servings)
1
1
/
2
- 2
1
/
2
minutes
F O O D
P O W E R L E V E L
T I M E
OTHER
Applesauce (4)
High
5 - 8 minutes
Baked Apples (4)
High
4 - 6 minutes
Chocolate
50%
1 - 2 minutes
(melt 1 square)
Eggs,
High
1 - 1
1
/
2
minutes
scrambled (2)
Hot Cereal
High
1 - 3 minutes
(1 serving)
Nachos
50%
1 - 2 minutes
(large plate)
SEC R230/220/209/230H,P14-18
03.5.22, 10:05 PM
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