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Idiomas disponibles
COOKING & REHEATING CHART
Cooking chart
Item
MEAT
Beef joint
-Rare
-Medium
-well done
Lamb Joint
Bacon joint
POULTRY
Whole chicken
Portions chicken
Breast (boned)
FISH
Fish Fillets
Whole Mackerel,
Cleaned and prepared
Whole Trout, Cleaned
& Prepared
Salmon steaks
NOTE :
The above times should be regarded only as a guide. Allow for difference in individual tastes and preferences.
The times may vary due to the shape, cut, and composition of the food.
Frozen meat, poultry and fish must be thoroughly thawed before cooking.
Cooking Time
Power Level
Per lb./450g
MEDIUM
8-10 min.
MEDIUM
9-11 min.
MEDIUM
11-13 min.
HIGH
12-14 min.
HIGH
8-10 min.
HIGH
6-8 min.
MEDIUM
5-7 min.
MEDIUM
6-8 min.
HIGH
4-6 min.
HIGH
4-6 min.
HIGH
5-7 min.
HIGH
4-6 min.
16
Special Instruction
- Chilled meat and poultry should be
removed from the refrigerator at least
30 minutes before cooking.
- Always let the meat and poultry stand,
covered after cooking.
- Brush a little oil or melted butter over
the fish, or add 15~30ml(1-2 tbsp)
lemon juice, wine, stock, milk or water.
- Always let the fish stand, covered, after
cooking
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