Food
Weight/
Quantity
Power
Level
Time to
Select (approx)
Instructions/Guidelines
BACON – from raw
Rashers 130 g (4) HIGH
2-3 mins or 40-50
secs per rasher.
Place on microwave safe rack or
plate on turntable.
BEANS & PULSES – should be pre-soaked (except lentils)
Chick Peas 225 g
HIGH 12 mins.
Use 750 ml (1
1
⁄4 pt) boiling water in a
large bowl. Cover and place on
turntable.
+ LOW 35-40 mins
Lentils 225 g
LOW
12-15 mins
Red Kidney
Beans
225 g
HIGH 16-17 mins.
Use 600 ml (1 pt) boiling water in a large
bowl. Cover. Must boil for at least 12
minutes to destroy toxic enzymes.
+ LOW 35-40 mins.
BEEF – Joints from raw – Caution: Hot fat! Remove dish with care.
Medium Rare MEDIUM
8-14 mins. per
450 g (1 lb)
Place on upturned saucer in
microwave safe dish or rack on
turntable. Cover and turn halfway.
Drain off fat during cooking.
CHICKEN from raw – Caution: Hot fat! Remove dish with care.
Breasts, boneless 500 g LOW 12-14 mins.
Place on microwave safe rack or plate.
and place on turntable.
Drumsticks 450 g (4) LOW 12 mins.
Quarters 700 g (2) LOW 18-20 mins.
Whole HIGH
9
1
⁄2-10 mins.
per 450 g (1 lb)
Place on upturned saucer breast side
down in microwave safe dish on
turntable. Cover and place on
turntable., turn over halfway.
EGGS – Poached.
Water 45 ml HIGH 50 secs.
• Place in a small bowl and heat for
1st cooking time.
• Add egg (medium sized).
• Pierce yolk and white.
• Cover and place on turntable.
• Cook for 2nd cooking time.
• Then leave to stand for 1 min.
Egg 1 MEDIUM 30-40 secs.
Water 90 ml HIGH 1 min.
Eggs 2 MEDIUM 50 secs.
EGGS – Scrambled.
1 Egg
HIGH 30 secs.
• Add 1 tbsp of milk for each egg
used.
• Beat eggs, milk and knob of butter
together.
• Cook for 1st cooking time then stir.
• Cook for 2nd cooking time then
stand for 1 min.
HIGH 20 secs.
2 Eggs
HIGH 50 secs.
HIGH 40 secs.
26
Cooking charts
POINTS FOR CHECKING Always check that food is piping hot after reheating in the microwave.
If unsure return to oven. Foods will still require a STAND TIME, especially if they cannot be stirred.
The denser the food the longer the stand time.
