Magic Chef MCD770CR User Manual - Page 18

Cooking & Reheating Chart

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COOKING & REHEATING CHART Cooking chart Item MEAT Beef joint -Rare -Medium -well done Lamb Joint Bacon joint POULTRY Whole chicken Portions chicken Breast (boned) FISH Fish Fillets Whole Mackerel, Cleaned and prepared Whole Trout, Cleaned & Prepared Salmon steaks Power Level Cooking Time Per lb./450g Special Instruction MEDIUM MEDIUM MEDIUM HIGH HIGH HIGH MEDIUM MEDIUM HIGH HIGH HIGH HIGH 8-10 min. 9-11 min. 11-13 min. 12-14 min. 8-10 min. - 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. 6-8 min. 5-7 min. 6-8 min. 4-6 min. 4-6 min. 5-7 min. 4-6 min. - 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 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. 16

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COOKING & REHEATING CHART
Cooking chart
Item
Power Level
Cooking Time
Per lb./450g
Special Instruction
MEAT
Beef joint
-Rare
MEDIUM
8-10 min.
- 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.
-Medium
MEDIUM
9-11 min.
-well done
MEDIUM
11-13 min.
Lamb 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.
- 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
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.