Sharp R-1900M - Cooking Chart: Vegetables and Meats; Cooking Vegetables: Rice, Potatoes, Corn; Cooking Vegetables: Beans, Broccoli, Carrots; Cooking Meats: Beef, Lamb, Pork, Poultry

31
OOKING CHART
C
FOOD COOKING TIME
MICROWAVE
POWER LEVEL
METHOD
Beef: Medium
(Topside,
Silverside)
Chilled (5°C)
7-8 mins
/450g (1lb)
MEDIUM HIGH
(70%)
1. Place fat side down in a fl an dish.
2. Turn over halfway through cooking and remove juice.
3. After cooking, wrap in foil and leave to stand for 8 minutes
before serving.
Lamb, medium
(fi llet, shoulder,
leg)
Chilled (5°C)
7-8 mins
/450g (1lb)
MEDIUM HIGH
(70%)
As above.
Pork (loin, leg)
Chilled (5°C)
7-8 mins
/450g (1lb)
MEDIUM HIGH
(70%)
As above.
Poultry (whole)
(max.3.5kg (8lb)
Chilled (5°C)
5-6 mins
/450g (1lb)
MEDIUM HIGH
(70%)
1. Place breast side down in a fl an dish.
2. Turn over halfway through cooking and remove juice.
3. After cooking, wrap in foil and leave to stand for 10 minutes
before serving.
Chicken Portions
Legs
Breast
Chilled (5°C)
4-5 mins
6-7 mins
/450g (1lb)
MEDIUM HIGH
(70%)
1. Place best side down in a single layer in a fl an dish.
2. Turn over halfway through cooking & remove juice.
3. After cooking, wrap in foil and leave to stand for 5 minutes
before serving.
Minced Beef
Chilled (5°C)
4 mins
/450g (1lb)
MEDIUM HIGH
(70%)
1. Place in a large bowl.
2. Stir 2-3 times during cooking.
3. After cooking cover bowl with foil and leave to stand for
2-3 minutes before serving.
Bacon
Chilled (5°C)
2 mins
for 8 rashers
HIGH
(100%)
1. Place in a single layer on a large plate.
2. Turn over halfway through cooking.
3. Leave to stand for 1 minute before serving.
Burgers (Thick)
Chilled (5°C)
2 mins
for 4 burgers/450g(1lb)
HIGH
(100%)
As above
Sausages
(thick)
Chilled (50°C)
(thin)
Chilled (50°C)
2 mins
for 8 sausages
2 mins
for 12 sausages
HIGH
(100%)
As above
Sliced
Gammon
Chilled (5°C)
4 mins
for 1 slice/250g(9oz)
MEDIUM HIGH
(70%)
As above
Fish Fillet/
Steaks
Chilled (5°C)
3 mins
/450g (1lb)
HIGH
(100%)
1. Place in a single layer in a large fl an dish, cover with
microwave cling fi lm and pierce in 4-5 places.
2. Leave to stand for 2-3 minutes before serving.
Trout
(whole)
Chilled (5°C)
3 mins
/450g (1lb)
MEDIUM HIGH
(70%)
As above
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