14
TYPE OF
FOOD
AMOUNT
POWER
LEVEL
TIME
STANDING
TIME
HINTS
C
HICKEN
(whole)
1000
G
700 W
18 - 20
MIN
.
5 - 10
MIN
.
T
URN
THE
CHICKEN
midway thru
cooking. Check that the
meatjuice is uncolored when
the cooking is finished.
C
HICKEN
(fillets or
pieces)
500
G
8 - 10
MIN
.
5
MIN
.
C
HECK
that the meatjuice is
uncolored when the cooking is
finished.
B
ACON
150
G
3 - 4
MIN
.
1 - 2
MIN
.
P
LACE
ON
KITCHEN
PAPER
, on a plate,
in 2 or 3 layers and cover with
more kitchen paper.
V
EGETABLES
(fresh)
300
G
3 - 4
MIN
.
1 - 2
MIN
.
C
OOK
COVERED
and add 2 tbs salt.
V
EGETABLES
(frozen)
250 -
400
G
3 - 4
MIN
.
5 - 6
MIN
.
1 - 2
MIN
.
C
OOK
COVERED
J
ACKET
POTATOES
1
PC
4
PCS
4 - 6
MIN
.
12 - 15
MIN
.
2
MIN
.
5
MIN
.
P
RICK
WITH
FORK
. (1 pc = 250 g).
Turn midway thru cooking.
M
EAT
(loaf)
600 -
700
G
600 W
12 - 14
MIN
.
5
MIN
.
F
ISH
(whole)
600
G
8 - 9
MIN
.
4 - 5
MIN
.
S
CORE
THE
SKIN
and cook covered.
F
ISH
(steaks
or fillets)
400
G
5 - 6
MIN
.
2 - 3
MIN
.
P
LACE
WITH
THINNER
PARTS
towards
the center of the plate. Cook
covered.
GB
COOKING CHART
T
H
E
MO
R
E
FOO
D
YOU
WA
N
T
TO
C
OOK
the longer it
takes. A rule of thumb is that double amount
of food requires almost double the time.
T
H
E
LOWE
R
STA
R
TI
NG
TEMPE
R
ATU
R
E
,
the longer cook-
ing time is required. Food at room tem-
perature cooks faster than food taken di-
rectly from the refrigerator.
I
F
YOU
A
R
E
C
OOKI
NG
SEVE
R
AL
ITEMS
of the
same food, such as jacket po-
tatoes, place them in a ring
pattern for uniform cooking.
S
TI
RR
I
NG
A
ND
TU
RN
I
NG
OF
FOO
D
A
R
E
techniques
used in conventional cooking as well as in mi-
crowave cooking to distribute the heat quick-
ly to the center of the dish and avoids over-
cooking at the outer edges of the food.
W
H
E
N
C
OOKI
NG
FOO
D
OF
U
N
EVE
N
S
H
APE
or
thickness, place the thinner area of
food towards the center of the dish,
where it will be heated last.
F
OO
D
WIT
H
LOT
OF
FAT
A
ND
SU
G
A
R
will be
cooked faster than food containing a lot
of water. Fat and sugar will also reach a higher
temperature than water.
A
LWAYS
ALLOW
T
H
E
FOO
D
TO
STA
ND
for some time
after cooking. Standing time
always improves the result
since the temperature will
then be evenly distributed
throughout the food.
S
OME
FOO
D
S
A
R
E
C
OVE
R
E
D
B
Y
A
SKI
N
O
R
MEM
BR
A
N
E
e.g. potatoes, apples and egg yolks.
These food should be pricked with
a fork or cocktail stick to relieve the
pressure and to prevent bursting.
S
MALLE
R
PIE
C
ES
OF
FOO
D
WILL
C
OOK
FASTE
R
than larg-
er pieces and uniform pieces of food cook
more evenly than irregularly shaped foods.
