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44
COOKING GUIDE
ITEM & WEIGHT
DEFROSTING
TIME
STANDING
TIME
SPECIAL TECHNIQUES
FISH & SEAFOOD
• Whole Fish
1 lb / 450 g
• Fish Fillets
1
1
⁄2 lbs / 675 g
• Shrimp
1
⁄2 lb / 225 g
6 - 8 min.
8 - 10 min.
2 - 3 min.
15 - 20 min.
15 - 20 min.
15 - 20 min.
Turn over after half the time.
Turn over after half the time.
Turn over after half the time.
COOKING CHART
ITEM
POWEL
LEVEL
COOKING
TIME PER
LB/450 G
SPECIAL INSTRUCTIONS
MEAT
• Beef joint
- Rare
- Medium
- Well done
• Pork joint
• Bacon joint
PL-8
PL-8
PL-8
PL10
PL10
6 - 8 min.
7 - 10 min.
9 - 11 min.
9 - 12 min.
5 - 7 min.
• Chilled meat should be removed from the
refrigerator at least 30 minutes before cooking.
• Always let the meat stand, covered after cooking.
POULTRY
• Whole chicken
• Portions chicken
• Breast (boned)
PL10
PL-8
PL-8
4 - 9 min.
5 - 7 min.
6 - 8 min.
• Chilled poultry should be removed from the
refrigerator at least 30 minutes before cooking.
• Always let the poultry stand, covered after
cooking.
FISH
• Fish fillets
• Whole mackerel,
cleaned and prepared
• Whole trout, cleaned
and prepared
• Salmon steaks
PL10
PL10
PL10
PL10
3 - 5 min.
3 - 5 min.
4 - 6 min.
4 - 6 min.
• Brush a little oil or melted butter over the fish, or
add 15~30 ml (1-2 tbsp) lemon juice, wine, stock,
milk or water.
• Always let the fish stand, covered, after cooking.
Note: The above times should be regarded only as a guide.
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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