33
Cooking Charts
Weight/ Choice of Time Approx.
Food Quantity Cooking Modes (mins.) Instructions/Guidelines
EGGS – Poached.
Water 45 ml HIGH 50 secs.
• Place in a small bowl and heat for 1st cooking time.
Egg 1 MEDIUM 30 secs.
• Add egg (medium sized).
Water 90 ml HIGH 1
• Pierce yolk and white.
Eggs 2 MEDIUM 1
• Cover.
Water 135 ml HIGH 1 min. 30 secs.
• Cook for 2nd cooking time.
Eggs 3 MEDIUM 1 min. 30 secs.
• Then leave to stand for 1 min.
Water 180 ml HIGH 2
Eggs 4 MEDIUM 1min. 50 secs.
EGGS – Scrambled.
1 Egg HIGH 30 secs.
HIGH 20 secs. • Add 1 tbsp of milk for each egg used.
2 Eggs HIGH 50 secs. • Beat eggs, milk and knob of butter together.
HIGH 30 secs. • Cook for 1st cooking time then stir.
3 Eggs HIGH 1 min. 20 secs. • Cook for 2nd cooking time then stand for 1 min.
HIGH 30 secs.
FISH – FRESH from raw – For Guidelines see Fish Chapter page 40.
Fillets 450 g (3) HIGH 3-4
Steaks 350 g (2) HIGH 3-4 Place in microwave safe dish. Add 30 ml liquid. Cover.
Whole 280 g (1) HIGH 3-4
FISH – FROZEN from raw – For Guidelines see Fish Chapter page 40.
Fish Fingers 210 g (8) HIGH 4-5 Place on microwave safe dish. Do not cover.
Haddock Fillets 380 g (4) HIGH 7
Place in microwave safe dish. Add 30 ml of liquid. Cover.
Whole 450 g (2) HIGH 10-12
Boil in the Bag 170 g (1) DEFROST 4 Place bag sauce side down on a microwave safe plate.
then stand 2 Slash top of bag with a knife.
then MEDIUM 6
FRUIT – Peel, slice, chop into even sized pieces. Place in shallow microwave safe dish.
Apples – poached 450 g HIGH 6 Add 300 ml (
1
/
2
pt) water. Only half fill dish. Cover.
Apples – stewed 450 g HIGH 5 Only half fill dish. Cover.
Peaches – poached 450 g HIGH 4-5
Pears – poached 450 g HIGH 5-6 Add 300 ml (
1
/
2
pt) water. Only half fill dish. Cover.
Plums – poached 450 g HIGH 8
Plums – stewed 450 g HIGH 8-10 Add 30 ml (2 tbsp) of water. Only half fill dish. Cover.
Rhubarb – stewed 450 g HIGH 5 Only half fill dish. Cover.
POINTS FOR CHECKING
Always check that food is piping hot after reheating in the microwave. If unsure return to oven. Foods will still require a STAND TIME, especially if
they cannot be stirred. The denser the food the longer the stand time.
