Cooking & Reheating Chart, Cooking chart

COOKING & REHEATING CHART

Item	Power	Cooking Time	Special Instruction
Item	Level	Per lb./450g	Special Instruction
	Level	Per lb./450g
MEAT
Beef joint - Rare	P-80	8-10 min.	- Chilled meat and poultry should be removed from
- Medium	P-80	9-11 min.	the refrigerator at least 30 minutes before
- Medium	P-80	9-11 min.	cooking.
- well done	P-80	11-13 min.	cooking.
- well done	P-80	11-13 min.	- Always let the meat and poultry stand, covered
			- Always let the meat and poultry stand, covered
Pork Joint	P-HI	12-14 min.	after cooking.
Bacon joint	P-HI	8-10 min.

POULTRY
Whole chicken	P-HI	6-8 min.
Portions chicken	P-80	5-7 min.
Breast (boned)	P-80	6-8 min.

FISH
Fish Fillets	P-HI	6-8 min.	- Brush a little oil or melted butter over the fish, or
Whole Mackerel,	P-HI	6-8 min.	add 15~30ml(1-2 tbsp) lemon juice, wine, stock,
Whole Mackerel,	P-HI	6-8 min.	milk or water.
Cleaned and prepared			milk or water.
Cleaned and prepared			- Always let the fish stand, covered, after cooking
			- Always let the fish stand, covered, after cooking
Whole Trout, Cleaned	P-HI	7-8 min.
& Prepared
Salmon steaks	P-HI	6-8 min.

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.