Cooking Chart - Whirlpool M 542 Instructions For Use Manual

GENERAL HINTS:
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 Quantity
Chicken
1000 g
whole
Chicken fillets
500 g
or pieces
600 -
Meat loaf
700 g
Bacon 150 g
Fish (whole) 600 g
Fish, steaks
400 g
or fillets
Fresh
300 g
vegetables
Frozen 250 g
vegetables 400 g
1 pcs
Jacket
4 pcs
potatoes

COOKING CHART

Power
Time
level
10 18 - 20 min 5 - 10 min
10 8 - 10 min
8 12 - 14 min
10 3 - 4 min
8 8 - 9 min
8 5 - 6 min
10 3 - 4 min
3 - 4 min
10
5 - 6 min
4 - 6 min
10
12 - 15 min
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
over-cooking 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.
Standing
time
Turn the chicken midway thru
cooking. Check that the
meatjuice is uncolored when the
cooking is finished.
Check that the meatjuice is
5 min uncolored when the cooking is
finished.
5 min
Place on kitchen paper on a
1 - 2 min plate in 2 or 3 layers.
Cover with kitchen paper.
Score the skin.
4 - 5 min
Cook covered.
Place with thinner parts towards
2 - 3 min
center. Cook covered.
Cook covered and add 2 - tbs
1 - 2 min
water.
1 - 2 min
Cook covered.
Prick with fork. (1 pcs =250 g)
2 min
Turn midway thru cooking.
5 min
Hints
11