Cooking & Reheating Chart - Magic Chef MCP13E1ST Operating Instructions Manual

COOKING & REHEATING CHART
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
& Prepared
Salmon steaks
NOTE : The above times should be regarded only as a guide. Allow for difference in individual tastes
and preferences. 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.
Power Cooking Time
Level Per lb./450g
P-80 5-7 min.
P-80 6-8 min.
P-80 7-9 min.
P-HI 8-10 min.
P-HI 6-8 min.
P-HI 6-8 min.
P-80 5-7 min.
P-80 5-7 min.
P-HI 3-5 min.
P-HI 3-5 min.
P-HI 3-5 min.
P-HI 3-5 min.
Special Instruction
- Chilled meat and poultry should be removed from
the refrigerator at least 30 minutes before
cooking.
- Always let the meat and poultry stand, covered
after cooking.
- Brush a little oil or melted butter over the fish, or
add 15~30ml(1-2 tbsp) lemon juice, wine, stock,
milk or water.
- Always let the fish stand, covered, after cooking
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