C O O K I N G R E F E R E N C E

MEATS, POULTRY, FISH, SEAFOOD

Allow standing time after cooking.

REHEATING

Food should be very hot (165°F). Stir before serv- ing, if possible.

F O O D

P O W E R L E V E L

T I M E

Bacon

 

High

3/4 - 11/4 min./slice

Frankfurter in Bun

70%

1

- 11/2 minutes

Ground Beef

 

High

4

- 6 minutes

for Casseroles (1 lb)

 

 

 

 

Hamburger

 

High

1st side 2 minutes

Patties(2)

 

 

2nd side 11/2 to

 

 

 

21/2 minutes

Ham slice (1 lb)

50%

5

- 8 minutes

Meatloaf (11/2 lbs)

High

10 - 16 minutes

Boneless

 

High

1st side 2 minutes

Chicken

 

 

2nd side 2 - 4

Breasts

 

 

 

minutes

Chicken

 

High

4

- 8 minutes/lb.

Pieces

 

 

 

 

 

Fish

 

High

5

- 6 minutes

Fillets (1lb)

 

 

 

 

 

Fish Steaks

 

70%

6

- 8 minutes

Scallops and

 

High

3

- 5 minutes

Shrimp (1lb)

 

 

 

 

 

Check internal temperature after standing. See chart on page 6.

F O O D

P O W E R L E V E L

T I M E

Meat Slices

 

50%

1

- 3 min./slice

Non-Stirrable

 

50%

 

 

 

Casseroles

 

 

 

 

 

(1 serving)

 

 

3

- 5 minutes

(2 servings)

 

 

6

- 10 minutes

Pie (1 slice)

 

High

10 - 30 seconds

Baked Potatoes

High

11/2 - 21/2 minutes

(1)

 

 

(2)

 

 

21/2 - 3 minutes

Vegetables

 

High

 

 

 

(1 serving)

 

 

3/4 - 11/2 minutes

(2 servings)

 

 

11/2 - 21/2 minutes

OTHER

 

 

 

 

 

 

 

 

F O O D

P O W E R L E V E L

T I M E

Applesauce (4)

High

5

- 8 minutes

Baked Apples (4)

High

4

- 6 minutes

Chocolate

 

50%

1

- 2 minutes

(melt 1 square)

 

 

 

 

Eggs,

 

High

1

- 11/2 minutes

scrambled (2)

 

 

 

 

 

Hot Cereal

 

High

1

- 3 minutes

(1 serving)

 

 

 

 

 

Nachos

 

50%

1

- 2 minutes

(large plate)

 

 

 

 

 

 

 

 

 

 

 

18

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Sharp R-230H, 209H, 203H, 220H O K I N G R E F E R E N C E, M E, MEATS, POULTRY, FISH, Seafood, Reheating, Other

220H, 203H, 209H, R-230H specifications

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