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22
COOKING &
REHEATING CHART
Cooking chart
Item
Power
Level
Cooking
Time Per
lb./450g
Special Instruction
MEAT
Beef joint -Rare MEDIUM 8-10 min.
- 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.
-Medium MEDIUM 9-11 min.
-well done MEDIUM 11-13 min.
Lamb Joint HIGH 12-14 min.
Bacon joint HIGH 8-10 min.
POULTRY
Whole chicken HIGH 6-8 min.
Portions chicken MEDIUM 5-7 min.
Breast (boned) MEDIUM 6-8 min.
FISH
Fish Fillets HIGH 4-6 min.
- 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
Whole Mackerel, HIGH 4-6 min.
Cleaned and prepared
Whole Trout, Cleaned HIGH 5-7 min.
& Prepared
Salmon steaks HIGH 4-6 min.
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.
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