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TYPE OF
FOOD
AMOUNT POW
ER
LEVEL
TIME STANDING
TIME
HINTS
CHICKEN
(whole)
1000 G
700W
18 - 20 MIN. 5 - 10 MIN.
TURN THE CHICKEN midway thru
cooking. Check that the
meatjuice is uncolored when
the cooking is  nished.
CHICKEN
( llets or
pieces)
500 G 8 - 10 MIN. 5 MIN.
CHECK that the meatjuice is
uncolored when the cooking is
nished.
BACON 150 G 3 - 4 MIN. 1 - 2 MIN.
PLACE ON KITCHEN PAPER, on a plate,
in 2 or 3 layers and cover with
more kitchen paper.
VEGETABLES
(fresh)
300 G 3 - 4 MIN. 1 - 2 MIN.
COOK COVERED and add 2 tbs salt.
VEGETABLES
(frozen)
250 -
400 G
3 - 4 MIN.
5 - 6 MIN.
1 - 2 MIN.
COOK COVERED
JACKET
POTATOES
1 PC
4 PCS
4 - 6 MIN.
12 - 15 MIN.
2 MIN.
5 MIN.
PRICK WITH FORK. (1 pc = 250 g).
Turn midway thru cooking.
MEAT (loaf)
600 -
700 G
500W
12 - 14 MIN. 5 MIN.
FISH (whole) 600 G 8 - 9 MIN. 4 - 5 MIN. SCORE THE SKIN and cook covered.
FISH (steaks
or  llets)
400 G 5 - 6 MIN. 2 - 3 MIN.
PLACE WITH THINNER PARTS towards
the center of the plate. Cook
covered.
COOKING CHART
THE 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.
THE 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.
IF YOU ARE COOKING SEVERAL ITEMS of the
same food, such as jacket po-
tatoes, place them in a ring
pattern for uniform cooking.
STIRRING 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.
WHEN 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.
FOOD 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.
ALWAYS 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.
SOME 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 pres-
sure and to prevent bursting.
SMALLER PIECES OF FOOD WILL COOK FASTER than larg-
er pieces and uniform pieces of food cook
more evenly than irregularly shaped foods.
15


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