COOKING TIMES
Type | Quantity | power level | Time to be set | Notes | Standing time |
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FISH |
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• Filleted | 300 gr | 4 | 5 | - 7 | Cover with plastic wrap | 2 |
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• Slices | 300 gr | “ | 7 | - 9 | Cover with plastic wrap | 2 |
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• Whole | 500 gr | “ | 8 - 10 | Cover with plastic wrap | 2 |
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• Whole | 250 gr | “ | 5 | - 7 | Cover with plastic wrap | 2 |
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• | 400 gr | “ | 7 | - 9 | Cover with plastic wrap | 2 |
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• Crayfish | 500 gr | “ | 7 | - 9 | Cover with plastic wrap | 2 |
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GREENS AND VEGETABLES |
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• Asparagus | 500 gr | 5 | 8 | - 9 | Cut into | 4 |
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• Artichokes | 300 gr | “ | 10 | - 11 | It would be better to use arti- | 4 |
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| choke bottoms. |
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• Green beans | 500 gr | “ | 10 | - 11 | Cut into pieces. | 4 |
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• Broccoli | 500 gr | “ | 6 | - 7 | Separate into individual “florets”. | 4 |
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• Brussels sprouts | 500 gr | “ | 6 | - 7 | Leave whole. | 4 |
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• White cabbage | 500 gr | “ | 6 | - 7 | Leave whole. | 4 |
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• Red cabbage | 500 gr | “ | 6 | - 7 | Leave whole. | 4 |
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• Carrots | 500 gr | “ | 8 | - 9 | Cut into | 4 |
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• Cauliflower | 500 gr | “ | 10 | - 11 | Separate into stalks. | 4 |
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• Celery | 500 gr | “ | 6 | - 7 | Separate into pieces . | 4 |
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• Eggplant | 500 gr | “ | 5 | - 6 | Cut into cubes. | 4 |
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• Leek | 500 gr | “ | 5 | - 6 | Leave whole. | 4 |
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• Mushrooms | 500 gr | “ | 5 | - 6 | Leave whole. No water is | 4 |
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• Onions | 250 gr | “ | 4 | - 5 | Whole, but of the same size. | 4 |
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| No water is needed. |
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• Spinach | 300 gr | “ | 5 | - 6 | Cover after having washed | 4 |
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| and drained the leaves. |
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• Peas | 500 gr | “ | 9 - 10 |
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• Fennel | 500 gr | “ | 11 | - 12 | Cut into quarters. | 4 |
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• Peppers | 500 gr | “ | 8 | - 9 | Cut into pieces. | 4 |
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• Potatoes | 500 gr | “ | 7 | - 8 | Cut into | 4 |
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• Zucchini | 500 gr | “ | 6 | - 7 | Leave whole. | 4 |
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MEATS |
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• Stew | 1,5 kg | “ | 30 | - 35 | Cook covered and stir 2 or 3 | 10 |
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• Chicken breasts | 500 gr | 4 | 10 | - 15 | Turn over at the halfway point | 3 |
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• Meat loaf | 900 gr | “ | 19 | - 21 | (*) | 5 |
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N.B: These cooking times are but approximate and are better determined by the weight as well as the starting temperature of the foodstuffs and — for greens and vegetables — by the foodstuffs’ consistency and general
(*) 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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