COOKING CHART
THE MORE FOOD YOU WANT TO COOK the longer it
takes. A rule of thumb is that double amount of food requires almost double the time.
THE LOWER STARTING TEMPERATURE, the longer cook-
ing time is required. Food at room tem- perature cooks faster than food taken di- rectly from the refrigerator.
IF YOU ARE COOKING SEVERAL ITEMS of the
same food, such as jacket po-
tatoes, place them in a ring 
pattern for uniform cooking.
SOME FOODS ARE COVERED BY A SKIN OR MEMBRANE
e.g. potatoes, apples and egg yolks. 
These food should be pricked with 
a fork or cocktail stick to relieve the 
pressure and to prevent bursting. 
SMALLER PIECES OF FOOD WILL COOK FASTER than larg-
er pieces and uniform pieces of food cook more evenly than irregularly shaped foods.
STIRRING AND TURNING OF FOOD ARE techniques
used in conventional cooking as well as in mi- crowave cooking to distribute the heat quick- ly to the center of the dish and avoids over- cooking at the outer edges of the food.
WHEN COOKING FOOD OF UNEVEN SHAPE or
thickness, place the thinner area of food towards the center of the dish, where it will be heated last.
FOOD WITH LOT OF FAT AND SUGAR will be
cooked faster than food containing a lot of water. Fat and sugar will also reach a higher temperature than water.
ALWAYS ALLOW THE FOOD TO STAND for some time
after cooking. Standing time 
always improves the result 
since the temperature will 
then be evenly distributed 
throughout the food.
TYPE OF | AMOUNT | POWER |
| TIME |
| STANDING | HINTS |
FOOD |
| LEVEL |
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| TURN THE CHICKEN midway thru |
CHICKEN | 1000 G |
| 18 | - 20 MIN. |
| 5 - 10 MIN. | cooking. Check that the |
(whole) |
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CHICKEN |
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| CHECK that the meatjuice is |
(fillets or | 500 G |
| 8 - 10 MIN. |
| 5 MIN. | uncolored when the cooking is | |
pieces) |
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| 100% |
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| PLACE ON KITCHEN PAPER, on a plate, |
BACON | 150 G | 3 | - 4 MIN. |
| 1 - 2 MIN. | in 2 or 3 layers and cover with | |
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VEGETABLES | 300 G |
| 3 | - 4 MIN. |
| 1 - 2 MIN. | COOK COVERED and add 2 tbs salt. |
(fresh) |
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VEGETABLES | 250 - |
| 3 | - 4 MIN. |
| 1 - 2 MIN. | COOK COVERED |
(frozen) | 400 G |
| 5 | - 6 MIN. |
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JACKET | 1 PC |
| 4 | - 6 MIN. |
| 2 MIN. | PRICK WITH FORK. (1 pc = 250 g). |
POTATOES | 4 PCS |
| 12 | - 15 MIN. |
| 5 MIN. | Turn midway thru cooking. |
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MEAT (loaf) | 600 - |
| 12 | - 14 MIN. |
| 5 MIN. |
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700 G |
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FISH (whole) | 600 G | 75% | 8 | - 9 MIN. |
| 4 - 5 MIN. | SCORE THE SKIN and cook covered. |
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FISH (steaks |
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| PLACE WITH THINNER PARTS towards | |
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400 G |
| 5 | - 6 MIN. |
| 2 - 3 MIN. | the center of the plate. Cook | |
or fillets) |
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| GB | 13 | |
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