83
Cooking charts
Food
Weight/
Quantity
Power Level
Time to Select
(approx)
Instructions/Guidelines
LAMB - from raw - CAUTION: Hot Fat! Remove accessory with care.
Joint 180 °C
Medium: 25 mins
per 450
g
plus
25 minutes or Well
done: 30 mins per
450
g
plus
30 minutes.
Preheat oven. Place joint on
enamel shelf in lower shelf
position. Turn halfway. Once
cooked allow the joint to stand
for 10 minutes - this will make
the joint easier to carve.
Loin/ leg steaks
600 g
(4) GRILL 1
Medium:
19-20 mins
Well Done:
22-25 mins
Place on enamel shelf in upper
shelf position. Turn halfway.
Chops/cutlets
400 g
(4) GRILL 1
Medium:
12-14 mins
Well Done:
16-18 mins
Casserole/stewing
Lamb
160 °C+
WARM
Micro
1hr 20 mins -
1hr 30 mins
Place in casserole, add stock
and vegetables, cover with lid
and place on base. Stir halfway.
PASTA. Use 3 litre (6 pt) large bowl
Fusilli/ macaroni/
penne
200 g
HIGH Micro
12 mins
Use 550 ml (1 pint) boiling water.
Add 15 ml oil. Cover. Stir halfway.
Linguine/tagliatelle
250 g
10-12 mins
Use 700 ml (1¼ pt) boiling water.
Add 15 ml oil. Cover. Stir halfway.
Spaghetti
250 g
8-10 mins
PIZZA - FRESH chilled - N.B. Remove all packaging. Pizzas will have a soft base if cooked by
microwave only.
Deep pan
555 g
230 °C+
GRILL 1+
LOW Micro
10-11 mins
Place directly on wire shelf in
middle shelf position.
Thin and crispy
150 g
335 g
370 g
230 °C+
GRILL 1+
LOW Micro
4-5½ mins
6 mins
7 mins
Place pizza directly on wire shelf
in middle shelf position
PIZZA - FROZEN - N.B. Remove all packaging.
Deep pan
440 g
230 °C+
GRILL 1+
LOW Micro
10-12 mins
Place directly on wire shelf in
middle shelf position.
Individual deep
320 g
(2)
230 °C+
GRILL 2+
LOW Micro
10 mins
Thin and crispy
335 g
230 °C+
GRILL 1+
LOW Micro
7-8 mins
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.
F0003BH21BP_04_130820.indd 83F0003BH21BP_04_130820.indd 83 2013-8-20 9:21:522013-8-20 9:21:52
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