Safety and Instruction Manual
9
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Application examples
Reference table of time and temperature for cooking various foods
Temperature (
o
C)
Cooking Class
Quantity
Minutes
200
Whole Chicken
21/4kg
70-75
200
Sliced Pork
500g
7-8
200
Drumsticks
8 Pieces
15
250
Fish
10 Pieces
7-8
200
Clam
500g
5-7
250
Shrimps
500g
5
250
Corn
4 Pieces
10
150
Cake
1 Case
20
250
Potato
500g
25
250
Red Prawn
4 Pieces
15
250
Crab Meat
500g
10
For meats weighing from 1-1.5 Kg, set temperature at 200
o
C
Cook for the following (approximate) times
Type of meat
Minutes
Beef, boneless, whole roast
rare:
15-20
medium:
20-25
well done: 25-30
Beef, rib roast, rump or chuck
rare:
15-20
medium: 20-25
well done: 25-30
Ham with bone & fully cooked
medium:
12-15
Pork loin (boneless)
well done: 20-25
Loin with bone
well done: 25-30
Pork ribs
well done: 25-30
