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TYPE OF FOOD
AMOUNT
POWER
LEVEL
TIME
STANDING
TIME
HINTS
Chicken
(whole)
1000 g
700 W
(MAX)
18 - 20 Min. 5 - 10 Min.
Turn the chicken midway through cook-
ing. Check that the meatjuice is uncolored
when the cooking is nished.
Chicken (l-
lets 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 pota-
toes
1 pc
4 pcs
4 - 6 Min.
12 - 15 Min.
2 Min.
5 Min.
Prick with fork. (1 pc = 250 g). Turn midway
through cooking.
Meat (loaf)
600 - 700 g
600 W
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.
COOK & REHEAT WITH MICRO-
WAVES
MICROWAVES ONLY
Power SuggeSted uSe:
Max
(700 W)
Reheating of beverages, water, clear
soups, coffee, tea or other food with
a high water content. If the food con-
tains egg or cream choose a lower
power.
600 W Cooking of fish, meat,vegetables,etc.
400 W
More careful cooking e.g. high protein
sauces, cheese and egg dishes and
tonishcookingcasseroles.Simmer-
ing stews, melting butter.
Deforst Defrosting.Softening butter,cheeses.
Keep warm
To maintain food in a warm teperature
once cooked.
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 temperature
cooks faster than food taken directly from the re-
frigerator.
If you are cooking several items of the same food,
such as jacket potatoes, place them in a ring pat-
tern for uniform cooking.
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 pressure 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.
Stirring and turning of food are techniques used
in conventional cooking as well as in microwave
cooking to distribute the heat quickly 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 distrib-
uted throughout the food.
77
en
hotpoint.co.uk
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