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COOKING & REHEATING CHART
Cooking chart
MEAT
Beef joint -Rare P-80 8-10 min.
-Medium P-80 9-11 min.
-well done P-80 11-13 min.
Pork Joint P-HI 12-14 min.
Bacon joint P-HI 8-10 min.
POULTRY
Whole chicken P-HI 6-8 min.
Portions chicken P-80 5-7 min.
Breast (boned) P-80 6-8 min.
FISH
Fish Fillets P-HI 4-6 min.
Whole Mackerel, P-HI 4-6 min.
Cleaned and prepared
Whole Trout, Cleaned P-HI 5-7 min.
& Prepared
Salmon steaks P-HI 4-6 min.
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.
Cooking Time
Item Per lb./450g Special Instruction
- 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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