Sharp ZSMC1442CS Panduan Pengoperasian - Halaman 29

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Halaman Cetak

C O O K I N G I N S T R U C T I O N S

COOKING & REHEATING CHART

Cooking chart

I T E M

MEAT

Beef joint - Rare

- Medium

- well done

Pork Joint

Bacon joint

POULTRY

Whole chicken

Portions chicken

Breast (boned)

FISH

Fish Fillets

Whole Mackerel, Cleaned

and prepared

Whole Trout, Cleaned

& Prepared

Salmon steaks

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.

C O O K I N G T I M E

P O W E R L E V E L

P E R L B . / 4 5 0 G

PL-8

6-8 min.

PL-8

7-10 min.

PL-8

9-11 min.

PL10

9-12 min.

PL10

5-7 min.

PL10

4-9 min.

PL-8

5-7 min.

PL-8

6-8 min.

PL10

3-5 min.

PL10

3-5 min.

PL10

4-6 min.

PL10

4-6 min.

S P E C I A L I N S T R U C T I O N

- 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