Whirlpool Magicook 20C, Instructions For Use Manual

7

GB

TYPE OF 

FOOD

AMOUNT

POWER 

LEVEL

TIME

STANDING 

TIME

HINTS

C

HICKEN

(whole)

1000 

G

700 W

18 - 20 

MIN

.

5 - 10 

MIN

.

T

URN

THE

CHICKEN

  midway thru 

cooking. Check that the 
meatjuice is uncolored when the 
cooking is fi nished.

C

HICKEN

(fi llets or 
pieces)

500 

G

8 - 10 

MIN

.

5 

MIN

.

C

HECK

  that the meatjuice is 

uncolored when the cooking is 
fi nished.

B

ACON

150 

G

3 - 4 

MIN

.

1 - 2 

MIN

.

P

LACE

ON

KITCHEN

PAPER

,  on a plate,  

in 2 or 3 layers and cover with 
more kitchen paper.

V

EGETABLES

(fresh)

300 

G

3 - 4 

MIN

.

1 - 2 

MIN

.

C

OOK

COVERED

  and add 2 tbs salt.

V

EGETABLES

(frozen)

250 - 

400 

G

3 - 4 

MIN

.

5 - 6 

MIN

.

1 - 2 

MIN

.

C

OOK

COVERED

J

ACKET

POTATOES

1 

PC

4 

PCS

4 - 6 

MIN

.

12 - 15 

MIN

.

2 

MIN

.

5 

MIN

.

P

RICK

WITH

FORK

.  (1 pc = 250 g). 

Turn midway thru cooking.

M

EAT

   (loaf)

600 - 

700 

G

600 W

12 - 14 

MIN

.

5 

MIN

.

F

ISH

 (whole)

600 

G

8 - 9 

MIN

.

4 - 5 

MIN

.

S

CORE

THE

SKIN

  and cook covered.

F

ISH

   (steaks 

or fi llets)

400 

G

5 - 6 

MIN

.

2 - 3 

MIN

.

P

LACE

WITH

THINNER

PARTS

   towards 

the center of the plate. Cook 
covered.

COOKING CHART

T

HE

MORE

FOOD

YOU

WANT

TO

COOK

 the longer it 

takes. A rule of thumb is that double amount 
of food requires almost double the time.

T

HE

LOWER

STARTING

TEMPERATURE

, 

 the longer cook-

ing time is required. Food at room tem-
perature cooks faster than food taken di-
rectly from the refrigerator.

I

F

YOU

ARE

COOKING

SEVERAL

ITEMS

 of the 

same food, such as jacket potatoes, 
place them in a ring pattern for uniform 
cooking.

S

OME

FOODS

ARE

COVERED

BY

A

SKIN

OR

MEMBRANE

e.g. 

potatoes, apples and egg yolks. These food 
should be pricked with a fork or cocktail stick 
to relieve the pressure and to prevent bursting.

S

MALLER

PIECES

OF

FOOD

WILL

COOK

FASTER

than larg-

er pieces and uniform pieces of food cook 
more evenly than irregularly shaped foods.

S

TIRRING

AND

TURNING

OF

FOOD

ARE

techniques 

used in conventional cooking as well as in mi-
crowave cooking to distribute the heat quick-

ly to the center of the dish and avoids over-

cooking at the outer edges of the food.

W

HEN

COOKING

FOOD

OF

UNEVEN

SHAPE

 or 

thickness, place the thinner area of 
food towards the center of the dish, 

where it will be heated last.

F

OOD

WITH

LOT

OF

FAT

AND

SUGAR

 will be 

cooked faster than food containing a lot 

of water. Fat and sugar will also reach a higher 

temperature than water.

A

LWAYS

ALLOW

THE

FOOD

TO

STAND

for some time 

after cooking. Standing time always improves 
the result since the temperature will then be 
evenly distributed throughout the food.