Whirlpool MWD 202, Инструкция по эксплуатации

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7
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 fi nished.
C
HICKEN
(fi llets or
pieces) 500
G
8 - 10
MIN
. 5
MIN
.
C
HECK
that the meatjuice is
uncolored when the cooking is
fi nished.
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 fi llets)
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 STARTING 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 COOKING SEVERAL ITEMS
of the
same food, such as jacket potatoes,
place them in a ring pattern for uniform
cooking.
S
OME FOODS ARE COVERED BY A SKIN OR MEMBRANE
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.
S
TIRRING AND TURNING 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 COOKING 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 SUGAR
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.
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