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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.
Fish (whole)
600 g
12
Stirring and turning of food are
Type of food | Quantity Power
Time
Standing
level
time
Turn the chicken midway thru
Chicken
1000g | 10
|18-20min|
5-10min
cooking. Check that the
whole
meatjuice is uncolored when the
cooking is finished.
ner
500g | 10
|8-10min|
5min
p
finished.
600-
l
Place on kitchen paper on a
Bacon
150g
10
3-4min
| 1-2min
{plate in 2 or 3 layers.
Cover with kitchen paper.
400g
e
5-6min
>
ee
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.
Check that the meatjuice is
uncolored when the cooking is
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