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| Microwave setting in | Level |
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| Notes |
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| watts, cooking | time |
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| º, | grill |
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Meatloaf |
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| 600 W, 10 mins + | 1 |
| 1900210 |
| Dish | without lid on glass pan. | |||||||||||||
approx. | 1000 | g | 180 | W, | approx. |
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| When | finished, | leave to |
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| 50 mins |
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| stand for | 10 minutes. |
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Whole chicken | 360 | W, | 25035 | mins | 1 |
| 2300250 |
| Dish | with lid on glass pan. | ||||||||||||||
approx. | 1,00001,200 | g |
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| Cook with the breast side | ||||||||||
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| down. | Turn the chickenC of | ||||||
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| the way through the cooking | |||||||
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| time. |
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Chicken | portions, | 360 | W, | 35040 | mins | 1 |
| 1700190 |
| Uncovered | dish | on | glass | pan. | ||||||||||
e.g. chicken | quarters |
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| Cook | with | the | skin | side | down. | |||
approx. | 800 | g |
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| Do not | turn. |
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Duck |
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| 180 | W, | 60080 | mins | 1 |
| 1700190 |
| Universal | pan. |
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1,50001,700 | g |
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| Turn | twice. |
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2 duck | breasts | 90 | W, | 18022 | mins | 2** |
| X | 3 |
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| Cook | with the skin side down. | |||||||||||
each 3000400 g |
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| Turn | after 10 | minutes. |
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2 goose | breasts | 90 | W, | 20025 | mins | 2** |
| 2100230 |
| Cook | with the skin side down. | |||||||||||||
each approx. | 500 g |
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| Turn after approx. 10 minutes. | ||||||||
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4 goose | breasts | 180 | W, | 35045 | mins | 2** |
| 1700190 |
| Turn | after | approx. | 20 minutes. | |||||||||||
approx. | 1,500 g |
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| After | turning, pierce the | skin. | ||||||
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Goose |
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| 180 | W, | 80090 | mins | 1 |
| 1700190 |
| Universal | pan. |
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3,00003,500 | g |
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| Turn | twice. |
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* Make cuts in the pork rind.
**Wire rack into the glass pan. Add 50 ml water to the glass pan.
Notes on grilling | For grilling place the | wire rack into the | glass | pan |
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| Always grill with the oven door closed and do not |
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| If possible grill pieces of meat which are of the sa | ||||||
| thickness Steaks should be at least 2to3cm thick | ||||||
| Such | pieces will be | browned evenly and | stay | juicy |
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| soft | in the middle Only salt the steaks | after | they | h | ||
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| Turn | the meat | with | tongs If you pierce | the | meat | w |
| fork | it will lose | its | juices and dry out |
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