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T
HE MORE FOOD YOU WANT TO COOK
takes. A rule of thumb is that double amount
of food requires almost double the time.
T
HE LOWER STARTING TEMPERATURE
ing time is required. Food at room tem-
perature cooks faster than food taken di-
rectly from the refrigerator.
I
F YOU ARE COOKING SEVERAL ITEMS
same food, such as jacket potatoes,
place them in a ring pattern for uniform
cooking.
S
OME FOODS ARE COVERED BY A SKIN OR MEMBRANE
potatoes, apples and egg yolks. These food
should be pricked with a fork or cocktail stick
to relieve the pressure and to prevent bursting.
S
MALLER PIECES OF FOOD WILL COOK FASTER
er pieces and uniform pieces of food cook
more evenly than irregularly shaped foods.
TYPE OF
AMOUNT
FOOD
C
HICKEN
1000
(whole)
C
HICKEN
( llets or
500
pieces)
B
150
ACON
V
EGETABLES
300
(fresh)
V
250 -
EGETABLES
(frozen)
400
J
1
ACKET
PC
4
POTATOES
PCS
600 -
M
(loaf)
EAT
700
F
ISH
600
(whole)
F
ISH
(steaks or
400
llets)
10
COOKING CHART
the longer it
, the longer cook-
of the
than larg-
POW
TIME
ER
LEVEL
18 - 20
G
8 - 10
G
MAX
3 - 4
G
3 - 4
G
3 - 4
5 - 6
G
4 - 6
12 - 15
12 - 14
G
8 - 9
G
600 W
5 - 6
G
S
TIRRING AND TURNING OF FOOD ARE
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.
W
HEN COOKING FOOD OF UNEVEN SHAPE
thickness, place the thinner area of
food towards the center of the dish,
where it will be heated last.
F
OOD WITH LOT OF FAT AND SUGAR
cooked faster than food containing a lot
e.g.
of water. Fat and sugar will also reach a higher
temperature than water.
A
LWAYS ALLOW THE FOOD TO STAND
after cooking. Standing time always improves
the result since the temperature will then be
evenly distributed throughout the food.
STANDING
TIME
.
5 - 10
.
MIN
MIN
.
5
.
MIN
MIN
.
1 - 2
.
MIN
MIN
.
1 - 2
.
MIN
MIN
.
MIN
1 - 2
.
MIN
.
MIN
.
2
.
MIN
MIN
.
5
.
MIN
MIN
.
5
.
MIN
MIN
.
4 - 5
.
MIN
MIN
.
2 - 3
.
MIN
MIN
GB
techniques
for some time
HINTS
T
midway thru
URN THE CHICKEN
cooking. Check that the
meatjuice is uncolored when the
cooking is nished.
C
that the meatjuice is
HECK
uncolored when the cooking is
nished.
P
, on a plate,
LACE ON KITCHEN PAPER
in 2 or 3 layers and cover with
more kitchen paper.
C
and add 2 tbs salt.
OOK COVERED
C
OOK COVERED
P
. (1 pc = 250 g).
RICK WITH FORK
Turn midway thru cooking.
S
and cook covered.
CORE THE SKIN
P
LACE WITH THINNER PARTS
the center of the plate. Cook
covered.
or
will be
towards
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