Cooking Tables - IKEA VARMA Manual

ENGLISH

Cooking tables

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
cooking time is required. Food at room
temperature cooks faster than food taken
directly from the refrigerator.
If you are cooking several items of the same
food, such as jacket potatoes, place them in
a ring pattern 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
larger pieces and uniform pieces of food
cook more evenly than irregularly shaped
foods.
Type of food
Chicken (whole)
Chicken
(fillets or pieces)
Bacon
Vegetables (fresh)
Vegetable (frozen)
Jacket potatoes
Meat (loaf)
Fish (whole)
Fish (steaks or fillets)
Amount Power
level
1000 g
500 g
700 W
150 g
300 g
250-400 g
1 pc
4 pcs
600-700 g
600 g
600 W
400 g
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
overcooking 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.
Time Standing
time
18-20 min. 5-10 min.
8-10 min. 5 min.
3-4 min. 1-2 min.
3-4 min. 1-2 min.
3-4 min.
1-2 min.
5-6 min.
4-6 min. 2 min.
12-15 min. 5 min.
12-14 min. 5 min.
8-9 min. 4-5 min.
5-6 min. 2-3 min.
Hints
Turn the chicken midway through
cooking. Check that the meatjuice
is uncolored when the cooking is
finished.
Check that the meatjuice is
uncolored when the cooking is
finished.
Place on kitchen paper, on a
plate, in 2 or 3 layers and cover
with more kitchen paper.
Cook covered and add 2 tbs salt.
Cook covered.
Prick with fork. (1 pc = 250 g).
Turn midway thru cooking.
Score the skin and cook covered.
Place with thinner parts towards
the center of the plate.
Cook covered.
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