Fisher & Paykel 5 Series User Manual page 44

ITEM & WEIGHT
FISH & SEAFOOD
• Whole Fish
1 lb / 450 g
•
Fish Fillets
1
1 ⁄ lbs / 675 g
2
• Shrimp
1
⁄ lb / 225 g
2
COOKING CHART
ITEM
MEAT
•
Beef joint
- Rare
- Medium
- Well done
• Pork joint
•
Bacon joint
POULTRY
• Whole chicken
•
Portions chicken
• Breast (boned)
FISH
•
Fish fillets
• Whole mackerel,
cleaned and prepared
•
Whole trout, cleaned
and prepared
• Salmon steaks
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.
44
COOKING GUIDE
DEFROSTING STANDING
TIME TIME
6 - 8 min. 15 - 20 min.
8 - 10 min. 15 - 20 min.
2 - 3 min. 15 - 20 min.
COOKING
POWEL
TIME PER
LEVEL
LB/450 G
PL-8 6 - 8 min.
PL-8 7 - 10 min.
PL-8 9 - 11 min.
PL10 9 - 12 min.
PL10 5 - 7 min.
PL10 4 - 9 min.
PL-8 5 - 7 min.
PL-8 6 - 8 min.
PL10 3 - 5 min.
PL10 3 - 5 min.
PL10 4 - 6 min.
PL10 4 - 6 min.
SPECIAL TECHNIQUES
Turn over after half the time.
Turn over after half the time.
Turn over after half the time.
SPECIAL INSTRUCTIONS
• Chilled meat should be removed from the
refrigerator at least 30 minutes before cooking.
• Always let the meat stand, covered after cooking.
• Chilled poultry should be removed from the
refrigerator at least 30 minutes before cooking.
•
Always let the poultry stand, covered after
cooking.
• 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.