Cooking Chart - Whirlpool MWD 202 WH Instructions For Use Manual

T
HE MORE FOOD YOU WANT TO COOK
takes. A rule of thumb is that double amount
of food requires almost double the time.
T
HE LOWER STARTING TEMPERATURE
ing time is required. Food at room tem-
perature cooks faster than food taken di-
rectly from the refrigerator.
I
F YOU ARE COOKING SEVERAL ITEMS
same food, such as jacket potatoes,
place them in a ring pattern for uniform
cooking.
S
OME FOODS ARE COVERED BY A SKIN OR MEMBRANE
potatoes, apples and egg yolks. These food
should be pricked with a fork or cocktail stick
to relieve the pressure and to prevent bursting.
S
MALLER PIECES OF FOOD WILL COOK FASTER
er pieces and uniform pieces of food cook
more evenly than irregularly shaped foods.
TYPE OF
C
HICKEN
(whole)
C
HICKEN
(fi llets or
pieces)
B
ACON
V
EGETABLES
(fresh)
V
EGETABLES
(frozen)
J
ACKET
POTATOES
M
F
ISH
(whole)
F
ISH
or fi llets)
Downloaded From Microwave-Manual.com Manuals
the longer it
, the longer cook-
of the
AMOUNT POWER
FOOD LEVEL
1000
G
500
G
700 W
150
G
300
G
250 -
400
G
1
PC
4
PCS
600 -
(loaf)
EAT
700
G
600
G
600 W
(steaks
400
G

COOKING CHART

S
TIRRING AND TURNING OF FOOD ARE
used in conventional cooking as well as in mi-
crowave cooking to distribute the heat quick-
ly to the center of the dish and avoids over-
cooking at the outer edges of the food.
W
HEN COOKING FOOD OF UNEVEN SHAPE
thickness, place the thinner area of
food towards the center of the dish,
where it will be heated last.
F
OOD WITH LOT OF FAT AND SUGAR
cooked faster than food containing a lot
e.g. of water. Fat and sugar will also reach a higher
temperature than water.
A
LWAYS ALLOW THE FOOD TO STAND
after cooking. Standing time always improves
than larg- the result since the temperature will then be
evenly distributed throughout the food.
TIME STANDING
TIME
T
URN THE CHICKEN
cooking. Check that the
18 - 20 . 5 - 10 .
MIN MIN
meatjuice is uncolored when the
cooking is fi nished.
C
HECK
8 - 10 . 5 . uncolored when the cooking is
MIN MIN
fi nished.
P
LACE ON KITCHEN PAPER
3 - 4 . 1 - 2 . in 2 or 3 layers and cover with
MIN MIN
more kitchen paper.
C
OOK COVERED
3 - 4 . 1 - 2 .
MIN MIN
3 - 4 . C
MIN OOK COVERED
1 - 2 .
MIN
5 - 6 .
MIN
4 - 6 . 2 . P
MIN MIN RICK WITH FORK
12 - 15 . 5 . Turn midway thru cooking.
MIN MIN
12 - 14 . 5 .
MIN MIN
S
CORE THE SKIN
8 - 9 . 4 - 5 .
MIN MIN
P
LACE WITH THINNER PARTS
5 - 6 . 2 - 3 . the center of the plate. Cook
MIN MIN
covered.
GB
techniques
or
will be
for some time
HINTS
midway thru
that the meatjuice is
, on a plate,
and add 2 tbs salt.
. (1 pc = 250 g).
and cook covered.
towards
7