Whirlpool MWD 301 WH Instruction for Use download pdf (Page 18)

18

GB

TYPE OF

FOOD

AMOUNT POWER

LEVEL

TIME STANDING

TIME

HINTS

C

HICKEN

(whole)

1000 G

MAX

18 - 20

MIN. 5 - 10 MIN.

TURN THE CHICKEN midway thru

cooking. Check that the

meatjuice is uncolored when the

cooking is  nished.

C

HICKEN

( llets or

pieces)

500 G 8 - 10 MIN.5 MIN.

CHECK that the meatjuice is

uncolored when the cooking is

 nished.

B

ACON 150 G 3 - 4 MIN. 1 - 2 MIN.

PLACE ON KITCHEN PAPER, on a plate,

in 2 or 3 layers and cover with

more kitchen paper.

V

EGETABLES

(fresh)

300 G 3 - 4 MIN. 1 - 2 MIN.

COOK COVERED and add 2 tbs salt.

V

EGETABLES

(frozen)

250 -

400 G

3 - 4 MIN.

5 - 6 MIN.

1 - 2 MIN.

COOK COVERED

JACKET

POTATOES

1 PC

4 PCS

4 - 6 MIN.

12 - 15 MIN.

2 MIN.

5 MIN.

PRICK WITH FORK. (1 pc = 250 g).

Turn midway thru cooking.

M

EAT (loaf)

600 -

700 G

600 W

12 - 14

MIN.5 MIN.

F

ISH

(whole)

600 G 8 - 9 MIN. 4 - 5 MIN.

SCORE THE SKIN and cook covered.

F

ISH (steaks

or  llets)

400

G 5 - 6 MIN. 2 - 3 MIN.

PLACE WITH THINNER PARTS towards

the center of the plate. Cook

covered.

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.

I

F YOU ARE COOKING SEVERAL ITEMS of the

same food, such as jacket potatoes,

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.

S

TIRRING 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.

W

HEN 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.

A

LWAYS 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.

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