Daewoo KOD-135P manual Cooking & Reheating Chart, Cooking chart, Meat, Poultry, Fish

COOKING & REHEATING CHART

Cooking chart

Item	Power	Cooking Time	Special Instruction
	Level	Per lb./450g
MEAT			- Chilled meat and poultry should be removed from
Beef joint-Rare	P-80	6-7 min.
			the refrigerator at least 30 minutes before
-Medium	P-80	7-9 min.	cooking.
-well done	P-80	8-11 min.	- Always let the meat and poultry stand, covered
			after cooking.
Lamb Joint	P-HI	8-12 min.
Bacon joint	P-HI	6-8 min.
POULTRY
Whole chicken	P-HI	5-7 min.
Portions chicken	P-80	4-6 min.
Breast (boned)	P-80	5-7 min.
FISH
Fish Fillets	P-HI	3-5 min.	- Brush a little oil or melted butter over the fish, or
Whole Mackerel,	P-HI	3-5 min.	add 15~30ml(1-2 tbsp) lemon juice, wine, stock,
			milk or water.
Cleaned and prepared
			- Always let the fish stand, covered, after cooking
Whole Trout, Cleaned	P-HI	3-5 min.
& Prepared
Salmon steaks	P-HI	3-5 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.

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