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ooking Guide
ii
Times are approximate and may need to be adjusted to individual tastes.
FOOD COOK POWER TIME
MEATS, POULTRY, FISH, SEAFOOD
Bacon (per slice)
Ground Beef for
Casseroles (1 Ib [.45 kg])
Ground Beef Patties (2)
Ground Beef Patties (4)
Meat Loaf (1_ Ibs [.7 kg])
Chicken Pieces
Internal temperature should
be 185°F (85°C) after standing.
Turkey Breast 100%
Internal temperature should 70%
be 185°F (85°C) after standing.
Fish Fillets (1 Ib [.45 kg]) 100%
Scallops and Shrimp (1 Ib [.45 kg]) 100%
100% 45 sec to 1 min 15 sec per slice
100% 4 to 6 min
100% 1st side 2 min,
2nd side 12_to 2_"min
100% 1st side 2_ min,
2nd side 2 to 3 min
70% 13 to 19 min
100% 6 to 9 min/Ib (454 g)
5 min, then
8 to 12 min/Ib (454 g)
5 to 6 min
3_ to 5_ min
VEGETABLES
Beans, Green or Yellow (1 Ib [.45 kg]) 100%
Broccoli (1 Ib [.45 kg]) 100%
Carrots (1 Ib [.45 kg]) 100%
Cauliflower (medium head) 100%
Corn on the Cob (2) 100%
(4) 100%
Potatoes, Baked (4 medium) 100%
Squash, Summer (1 Ib [.45 kg]) 100%
6 to 12 min
6 to 10 min
8 to 12 min
6 to 9 min
4 to 9 min
6 to 16 min
13 to 19 min
3 to 8 min
OTHER
Applesauce (4 servings) 100% 7 to 10 min
Baked Apples (4) 100% 4 to 6 min
Chocolate (melt 1 square) 50% 1 to 2 min
Eggs, Scrambled (2) 100% 1 min 15 sec to 1 min 45 sec
(4) 100% 2 to 3 min
Hot Cereals (1 servings) 100% 1_ to 5 min
(4 servings) 100% 4_ to 7 min
Nachos (large plate) 50% 1_ to 2_ min
Water for Beverage (1 cup [250 mL]) 100% 2_ to 4 min
(2 cups [500 mL]) 100% 4_ to 6 min
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