26
Cooking Chart
FOOD
COOKING TIME
MICROWAVE
POWER LEVEL
METHOD
Corn on the Cob
Fresh
(20°C)
Frozen
(-18°C)
2-3 min. for 2 cobs
4-5 min. for 2 cobs
100%
1. Place in a dish, add 60ml (4tbsp) water.
2. Cover with microwave cling fi lm pierce in 4-5 places.
3. Turn over halfway through cooking.
4. Stand for 1-2 minutes before serving.
Beans (green)
Fresh
(20°C)
Frozen
(-18°C)
2 min. for 225g
2-3 min. for 225g
100%
1. Place in a dish, add 30ml (2tbsp) water.
2. Cover with microwave cling fi lm and pierce in 4-5 places.
3. Stir halfway through cooking.
4. Stand for 1-2 minutes before serving.
Broccoli
Fresh
(20°C)
Frozen
(-18°C)
2 min. for 225g
3 min. for 225g
100%
As
above
Carrots (sliced)
Fresh
(20°C)
Frozen
(-18°C)
2 min. for 225g
3 min. for 225g
100%
As
above
Carrots
(baby, whole)
Fresh
(20°C)
Frozen
(-18°C)
2 min. for 225g
3 min. for 225g
100%
As
above
Caulifl ower
Fresh
(20°C)
Frozen
(-18°C)
2 min. for 225g
3 min. for 225g
100%
As
above
Peas
Fresh
(20°C)
Frozen
(-18°C)
1-2 min. for 225g
2-3 min. for 225g
100%
1. Place in a dish, add 30ml (2tbsp) water.
2. Cover with microwave cling fi lm and pierce in 4-5 places.
3. Stir halfway through cooking.
4. Leave to stand for 1-2 minutes before serving.
New potatoes
Room
(20°C)
4 min.
for 500g
100%
1. Place in a large dish, add 60ml (4tbsp) water.
2. Cover dish with microwave cling fi lm and pierce in
4-5 places.
3. Stir halfway through cooking.
4. Leave to stand for 1-2 minutes before serving.
Mushrooms
(fresh)
Room
(20°C)
1 min.
for 225g
70%
1. Chop or leave whole as desired.
2. Place in dish, cover with microwave cling fi lm and pierce
in 4-5 places.
3. Stir halfway through cooking.
Tomatoes
(fresh)
Room
(20°C)
1 min
for 225g
70%
1. Slice or quarter as desired.
NOTE:
If you wish to leave whole, pierce in several places.
2. Place in a dish or on a plate, cover with microwave cling
fi lm and pierce in 4-5 places.
3. Leave to stand for 1-2 minutes before serving.
Scrambled Egg
Chilled
(5°C)
2 mins
100%
1. Place 6 large eggs, 150ml milk, 15g butter, salt and pepper
in a bowl and beat thoroughly until smooth.
2. Beat 3 times during cooking until desirably set.
3. Leave to stand for 30 seconds before serving.
NOTES:
• Only serve food which is thoroughly cooked, use a professional food thermometer to ensure acceptable temperatures have
been reached throughout.
• When cooking joints of meat small pieces of aluminium foil can be used to shield small areas of meat if they start to
overcook.
• During standing time food should be covered. If covered during cooking, leave covered. If cooked uncovered, cover with foil.
• The cooking times given above are provided as a guide only. Cooking times will vary according to food weight, quality and
initial temperature. Please ensure that food is thoroughly cooked before serving.
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