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Cooking charts
Rump
350 g (2)
Medium
6-8 mins.
Rashers
200 g (8)
High
4-5 or 45 secs
per rasher
210 g (4)
High
4-5 mins.
Place on mi-
crowave safe rack
or plate on
turntable and
cover with kitchen
towel to minimise
splatter
Food
Weight /
quantity
Power level
Time to
select
(approx)
Instructions /
guidelines
Bacon - from raw.
Black eyed beans
225 g
High
10 mins.
then Simmer
25-30 mins.
Sirloin
400 g (2)
Medium
7-9 min.
Place on
microwave safe
rack or plate on
turntable.
Steaks
Chick peas
225 g
High
10 mins.
then Simmer
40 mins.
Red kidney beans
225 g
High
15 mins.
225 g
then Simmer
40 mins.
Use 600 ml (1pt)
boiling water in a
large bowl. Cover.
Use 600 ml (1pt)
boiling water in a
large bowl. Cover.
Must boil for at
least 12 minutes
to destroy toxic
enzymes.
Place on
microwave safe
rack or plate on
turntable.
Points for checking.
Always check that food is piping hot after reheating in the microwave. If unsure return to
oven. Foods will still require a STAND TIME, especially if they cannot be stirred. The denser the food the longer
the stand time.
Medium Rare
Medium
11-14 mins
per 450 g
(1lb)
Place on upturned saucer in
flan dish or drip tray. Cover.
Place on turntable. Turn joint
over halfway during cooking.
Drain off fat during cooking
Beef - Joints from raw - Caution: Hot fat! Remove dish with care. For guidelines see
Meat chapter.
Beans and pulses - should be pre-soaked (except lentils)
Lentils
225 g
Medium power
10-15 mins.
Beef - steaks from raw - Caution: hot fat! remove dish with care.