26
Cooking Charts
Place on microwave safe rack or plate on
turntable and cover with kitchen towel to
minimise splatter.
Use 750 ml (1
1
/
4
pt) boiling water in a large
bowl. Cover.
Use 600 ml (1 pt) boiling water in a large bowl.
Cover. Must boil for at least 12 minutes to
destroy toxic enzymes.
Place on upturned saucer in flan dish or rack
on turntable. Cover and turn halfway. Drain
off fat during cooking.
9
1
/
2
-10 mins.
per 450 g (1 lb)
Place on upturned saucer breast side down in
flan dish on turntable. Cover, turn over halfway.
8-14 mins. per
450 g (1 lb)
2-3 mins or 40-50
secs per rasher.
Place on microwave safe rack or plate on
turntable. 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.
•Place in a small bowl and heat for 1st
cooking time.
•Add egg (medium sized).
•Pierce yolk and white.
•Cover.
•Cook for 2nd cooking time.
•Then leave to stand for 1 min.
•Add 1 tbsp of milk for each egg used.
•Beat eggs, milk and knob of butter together.
•Cook for 1st cooking time then stir.
•Cook for 2nd cooking time then stand for
1 min.
BACON – from raw
Rashers 130 g (4) HIGH
BEANS & PULSES – should be pre-soaked (except lentils)
Chick Peas 225 g
HIGH 12 mins.
+ LOW 35-40 mins.
Lentils 225 g
LOW
12-15 mins.
Red Kidney Beans 225 g HIGH 16-17 mins.
+ LOW 35-40 mins.
BEEF – Joints from raw – Caution: Hot fat! Remove dish with care.
Medium Rare MEDIUM
CHICKEN from raw – Caution: Hot fat! Remove dish with care.
Breasts, boneless 500 g LOW 12-14 mins.
Drumsticks 450 g (4) LOW 12 mins.
Quarters 700 g (2) LOW 18-20 mins.
Whole HIGH
EGGS – Poached.
Water 45 ml HIGH 50 secs.
Egg 1 MEDIUM 30-40 secs.
Water 90 ml HIGH 1 min.
Eggs 2 MEDIUM 50 secs.
EGGS – Scrambled.
1 Egg HIGH 30 secs.
HIGH 20 secs.
2 Eggs HIGH 50 secs.
HIGH 40 secs.
Weight/ Power Time to
Food Quantity Level Select
(approx)
Instructions/Guidelines
