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GROUND MEAT, POULTRY AND FISH
FOOD
Sausage Links, frozen
(precooked brown and
serve)
2
4
Sausage Links, fresh
1 to 2 oz (30-60g) each
2
4
Lamb
1 /2
Chops, Shoulder
-inch
(1cm) thick
1
2
Poultry per 1 lb (450g)
Chickens 4 lbs
(up to 1.8kg)
Chicken Pieces
2 lbs (up to 900g)
Fish or Seafood
3 /4
Fish Fillets
lb (350g)
Fish Steaks 2 [6 oz (170g)
each]
Scallops 1 lb (450g)
Shrimp, medium size 1 lb
(450g) (shelled and cleaned)
1 /2
3 /4
Whole fish1
to 1
POWER
COOKING TIME
(%)
HIGH
HIGH
HIGH
HIGH
HIGH
HIGH
HIGH
HIGH
HIGH
HIGH
5 (50)
7 (70)
7 (70)
lbs
HIGH
APPROX.
STAND TIME
(in minutes)
(in minutes)
1 /2
1 to 2
1
2 to 4
1
3 to 5
1
4 to 7
1
2 to 4
2
4 to 6
5
7 to 10
10
11 to 18
10
Tented
with foil
1 /2
1 /2
5
to 7
5
4 to 5
3
1 /2
1 /2
5
4
to 7
3
5 to 8
3
4 to 6
5
1 /2
1 /2
4
to 6
31
SPECIAL NOTES
Piece before cooking.
Piece before cooking.
Cover with plastic wrap.
Turn over once.
Arrange in a shallow dish.
Cover loosely with waxed
paper to prevent spattering.
Place on a roasting rack in a
dish. Cover with plastic wrap
or lid.
Arrange skin-side up in
shallow baking, dish meatier
portions toward edge of dish.
Cover with plastic wrap or lid.
Arrange in a single layer in
dish. Cover with waxed
paper. Rearrange or stir
shrimp or scallops halfway
through cooking.
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