62
Food
W
e
ight/
Quantity
Choice of Cooking
Modes
T
ime (mins.)
Instructions/ Guidelines
Whole
Whole/Breast joints
MEDIUM Micro
or
Combi: CONVECTION 190°C
+ SIMMER Micro
9 mins per 450g
12 mins per 450g
Place in a shallow dish. Cover and place on
glass turntable.
Place on low rack on splashguard in metal tray
on glass turntable. Place breast side down.
T
urn
halfway
. Leave to stand 10 mins before carving.
EGGS – POACHED
1 egg
2 eggs
4 eggs
100ml water
200ml water
400ml water
HIGH Micro then
MEDIUM Micro
HIGH Micro
then
MEDIUM Micro
HIGH Micro
then
MEDIUM Micro
1 min
30 secs- soft
40 secs- firmer
3 mins
40 secs- soft
50 secs- firmer
5
½
mins
1 min 20 secs- soft
1 min 50 secs- firmer
• Place water in a shallow dish. Place on glass
turntable and heat for 1st cooking time.
•
Add egg (size 3).
• Pierce yolk and white.
• Cover
.
• Cook for 2nd cooking time.
•
Then leave to stand for 1 min.
EGGS – SCRAMBLED. JUG
1 egg
2 eggs
4 eggs
HIGH Micro
HIGH Micro
HIGH Micro
30 secs
30secs
1 min
30 secs
1min 30 seconds
1 min
•
Add 1 tbsp of milk for each egg used.
• Beat eggs, milk and knob of butter together
.
• Place bowl on glass turntable
• Cook for 1st cooking time then stir
.
• Cook for 2nd cooking time stirring halfway then
stand for 1 min.
Cooking Charts