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T
the longer it
HE MORE FOOD YOU WANT TO COOK
takes. A rule of thumb is that double amount
of food requires almost double the time.
T
, the longer cook-
HE LOWER STARTING TEMPERATURE
ing time is required. Food at room tem-
perature cooks faster than food taken di-
rectly from the refrigerator.
I
of the
F YOU ARE COOKING SEVERAL ITEMS
same food, such as jacket po-
tatoes, place them in a ring
pattern for uniform cooking.
S
OME 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.
S
MALLER PIECES OF FOOD WILL COOK FASTER
er pieces and uniform pieces of food cook
more evenly than irregularly shaped foods.
TYPE OF
AMOUNT POWER
FOOD
LEVEL
C
HICKEN
1000
G
(whole)
C
HICKEN
(fillets or
500
G
pieces)
700 W
B
150
ACON
G
V
EGETABLES
300
G
(fresh)
V
250 -
EGETABLES
(frozen)
400
G
J
1
ACKET
PC
4
POTATOES
PCS
600 -
M
(loaf)
EAT
700
G
F
(whole)
600
ISH
G
600 W
F
(steaks
ISH
400
G
or fillets)
14
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
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 the result
since the temperature will
than larg-
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 finished.
C
HECK
8 - 10
.
5
.
uncolored when the cooking is
MIN
MIN
finished.
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
8 - 9
.
4 - 5
.
S
MIN
MIN
CORE THE SKIN
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
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