14
GB
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.
COOKING CHART
T
HE
MORE
FOOD
YOU
WANT
TO
COOK
the longer it
takes. A rule of thumb is that double amount
of food requires almost double the time.
T
HE
LOWER
STARTIN
G
TEMPERATURE
,
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
ARE
COOKIN
G
SEVERAL
ITEMS
of the
same food, such as jacket po-
tatoes, place them in a ring
pattern for uniform cooking.
S
TIRRIN
G
AND
TURNIN
G
OF
FOOD
ARE
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
HEN
COOKIN
G
FOOD
OF
UNEVEN
SHAPE
or
thickness, place the thinner area of
food towards the center of the dish,
where it will be heated last.
F
OOD
WITH
LOT
OF
FAT
AND
SU
G
AR
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
THE
FOOD
TO
STAND
for some time
after cooking. Standing time
always improves the result
since the temperature will
then be evenly distributed
throughout the food.
S
OME
FOODS
ARE
COVERED
B
Y
A
SKIN
OR
MEM
B
RANE
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
MALLER
PIECES
OF
FOOD
WILL
COOK
FASTER
than larg-
er pieces and uniform pieces of food cook
more evenly than irregularly shaped foods.
