Hotpoint MWH211 manual Cooking, Meats, Poultry Fish, Quantity, Food

COOKING

MEATS

You can make roasts, braised meats and stews. Turn over and rotate those large pieces which cannot be stirred. Be careful not to be deceived by the meat’s outward appearance (during and at the end of the cook- ing), because it may not have the brownish colour common to meats prepared in a regular oven. In return, however, the nutritional val- ues and flavour of meat are retained to an exceptional degree.

POULTRY	FISH
You can defrost and then cook all	In a microwave oven, fish can be
types of poultry in a microwave	prepared very quickly and with
	excellent results. You can season it
oven. Poultry skin may not roast to
	with a little oil or butter (or not season
the colour usually associated with	it at all, if you so prefer). Cover the
other ovens: to obtain a golden	fish with clear-sheet. The skin is to be
brown tone, baste the skin with a	slit, of course, and filleted fish must
	be placed in a uniform fashion. We
brush dipped in melted butter or
	recommend that you not use this
margarine.
	oven to cook fish which has been
	dipped in egg batter.

Cooking times for meat, poultr y and fish

If you wish to make meat more tender, we recommend that you add 1/2 of a cup of water at the start of the cooking process.The times indicated on the chart (timer knob) vary in relation to your oven’s output

power. The output power figure is printed on the oven door, inside the symbol (see page 6).

			900W		700W			Standing
	Quantity	Power	output power		output power
Food							Notes	time
		Level	Time to be		Time to be
			set		set			(minutes)
			(minutes)		(minutes)
BEEF							(*)
Meat loaf	900 gr	“	18 -20		22	- 24		5
Meat loaf	800 gr		15	- 20	20	- 25	Mix together 500 grams	5
							of ground beef, eggs,
Loin	600 gr	“	17	- 22	22	- 27	ham, bread crumbs, etc.	5
Roast, leg	1 kg	“	25	- 30	32	- 37	Turn at the halfway point	10
VEAL
Stew	700 gr	“	17	- 22	22	- 27	Stir 2 or 3 times	8
Roast (rolled loaf)	1 kg	“	25	- 30	32	- 37	Turn at the halfway point	10
Sliced rump steak	200 gr	“	10	- 15	15	- 20	Turning not necessary	2
PORK
Leg	500 gr	“	15	- 20	20	- 25	Turn at the halfway point	5
Roast	1 kg	“	25	- 30	32	- 37	Turn at the halfway point	10
Saddle of pork	700 gr	“	17	- 22	22	- 27	Turn at the halfway point	8
LAMB
Leg	1 kg	“	25	- 30	32	- 37	Turn at the halfway point	10
Fresh hamburgers	100 gr	“	7 - 10		10	- 13		3
Goulash	1,5 kg		35	- 40	45	- 50	Stir 2 or 3 times	3
Sausages	300 gr		10	- 14	14	- 19		3
POULTRY: CHICKEN
Whole	1,5 kg	“	40	- 45	50	- 55	Turn at the halfway point	10
Half	500 gr	“	15	- 20	20	- 25	Turning not necessary	5
Pieces	500 gr	“	15	- 20	20	- 25	Turning not necessary	5
Breast	300 gr	“	10	- 14	14	- 19	Turning not necessary	3
TURKEY
Pieces	1,5 kg	“	40	- 45	50	- 55	Turn at the halfway point	8
Breast	500 gr	“	15	- 20	20	- 25	Turning not necessary	8
DUCK
Whole	1,5 kg	“	40	- 45	50	- 55	Turn at the halfway point	10
FISH
Filleted	300 gr		4	- 6	7	- 9	Cover while cooking	2
Slices	300 gr	“	6	- 8	9 - 11		Cover while cooking	2
Whole	500 gr	“	7	- 9	10	- 12	Cover while cooking	2
Whole	250 gr	“	4	- 6	7	- 9	Cover while cooking	2
Crayfish	500 gr	“	6	- 8	9 - 11		Cover while cooking	2
Cut-up fish	400 gr	“	6	- 8	9 - 11		Cover while cooking	2

(*) These indications are suitable for performing the minced meat cooking test according to Regulation 60705, Para. 12.3.3.Cover the container with clear film for microwave use. Further information, including on other performance tests according to Regulation 60705, is given in the table on page 2.

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