C
OOKING CHART
FOOD | COOKING TIME | MICROWAVE |
| METHOD |
POWER LEVEL |
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Tomatoes | 1 min | MEDIUM HIGH | 1. Slice or quarter as desired. | |
(fresh) | for 225g (8oz) | (70%) |
| NOTE: If you wish to leave whole, pierce in several places. |
Room (20°C) |
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| 2. | Place in a dish or on a plate, cover with microwave cling |
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| film and pierce in |
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| 3. | Leave to stand for |
Scrambled Egg | 2 mins | HIGH | 1. Place 6 eggs (size 3), 150ml (1/4 pint) milk, 15g (1/2 oz) | |
Chilled (5°C) |
| (100%) |
| butter, salt and pepper in a bowl and beat thoroughly |
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| until smooth. |
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| 2. | Beat 3 times during cooking until desirably set. |
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| 3. | Leave to stand for 30 seconds before serving. |
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NOTES:
•Only serve food which is thoroughly cooked, use a professional food thermometer to ensure acceptable temperatures have been reached throughout.
•Hygiene - see Food Handling & Preparation, Page 26
•When cooking joints of meat small pieces of aluminium foil can be used to shield small areas of meat if they start to overcook.
•During standing time food should be covered. If covered during cooking, leave covered. If cooked uncovered, cover with foil.
•The cooking times given above are provided as a guide only. Cooking times will vary according to food weight, quality and initial temperature. Please ensure that food is thoroughly cooked before serving.
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