Sharp Carousel SMC1443CM Operation Manual - Page 29
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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
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