15
COOKING & REHEATING CHART
Cooking chart
MEAT
Beef joint -Rare Medium 8-10 min.
-Medium Medium 9-11 min.
-well done Medium 11-13 min.
Pork Joint HIGH 12-14 min.
Bacon joint HIGH 8-10 min.
POULTRY
Whole chicken HIGH 6-8 min.
Portions chicken MEDIUM 5-7 min.
Breast (boned) MEDIUM 6-8 min.
FISH
Fish Fillets HIGH 4-6 min.
Whole Mackerel, HIGH 4-6 min.
Cleaned and prepared
Whole Trout, Cleaned HIGH 5-7 min.
& Prepared
Salmon steaks HIGH 4-6 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.
Item
Power Cooking Time
Special Instruction
Level Per lb./450g
- Chilled meat and poultry should be removed from
the refrigerator at least 30 minutes before
cooking.
- Always let the meat and poultry stand, covered
after cooking.
- Brush a little oil or melted butter over the fish, or
add 15~30ml(1-2 tbsp) lemon juice, wine, stock,
milk or water.
- Always let the fish stand, covered, after cooking
