Magic Chef MCSMC6B Guia Del Usuario página 15

Poultry
Cut
Breasts, Bone-In
Breasts, Boneless
Thighs, Bone-In
Thighs, Boneless
Seafood
Type
Salmon
Firm Filets (tuna, sea bass, swordfish, 2+
inches thick)
White Fish (cod, tilapia)
Vegetables
Type
Tender Vegetables (asparagus, mushrooms,
eggplant, zucchini)
Winter Squash
Potatoes and Root Vegetables
Doneness
Tender and Juicy
Tender and Juicy
Tender and Juicy
Tender and Juicy
Doneness
Tender and Flaky
Tender
Tender and Flaky
Doneness
Tender and Flaky
15
Water Temp
150°F
150°F
150°F
150°F
Water Temp
125°F
130°F
122°F
Water Temp
180°F
190°F
190°F
Time
3:00
1:00
4:00
1:00
Time
:45
:45
:40
Time
:10 -:20 (pinch
through the
bag to check
doneness)
1:00-3:00 (pinch
through the
bag to check
doneness)
2:00-3:00 (pinch
through the
bag to check
doneness)