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MEATS, POULTRY AND FISH(Cont'd)
FOOD
Sausage Links, frozen
(precooked brown and
serve)
2
4
Sausage Links, fresh
1 to 2 oz (30-60g) each
2
4
Lamb
Chops, Shoulder t/Z-inch
(lcm) thick
1
2
per 1 lb (450g)
Poultry
Chickens 4 Ibs
(up to 1. 8kg)
Chicken Pieces
Ibs (up to 9009)
2
Fish or Seafood
Fish Fillets 3/4 lb (3509)
Fish Steaks 2 [6 oz
Scallops 1 lb (4509)
Shrimp, medium size 1 lb
(450g) (shelled and cleaned)
Whole fish 1
to
Ibs
APPROX.
POWER
STAND TIME
COOKING TIME
(in minutes)
(in minutes)
HIGH
1 to
HIGH
to
2
4
HIGH
3
5
HIGH
4
7
HIGH
2 to 4
HIGH
4
t o 6
HIGH
t o 11
8
HIGH
13 t o 20
HIGH
6
to 8
HIGH
4
5
5
t o 8
5 (50)
t o 8
5
7 (70)
t o 6
4
7 (70)
HIGH
5
7
SPECIAL NOTES
Pierce before cooking.
1
1
Pierce before cooking.
Cover with plastic wrap.
Turn over once.
Arrange in a shallow dish.
Cover loosely with waxed paper
2
to prevent spattering.
5
Place on a roasting rack in a
10
dish. Cover with plastic wrap or
10
lid.
Tented
with foil
Arrange skin-side up in shallow
baking dish, meatier portions
5
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.
5
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