Specifications

COOKING REFERENCE
f
Meats, Poultry, Fish, Seafood Reheating
Allow standing time after cooking
Power Power
Food Level Time
Bacon High 3/4- 1'/4 min./slice
Frankfurter 70% 1 - 2 minutes
in Bun
Ground Beef High 4 - 6 minutes
for Casseroles
(1 Ib)
Hamburger High 1st side 2'.minutes
Patties(2) 2nd side 1'/2 to 2'/2
minutes
Ham slice 50% 6 - 9 minutes
(1 Ib)
Meatloaf High 13 - "19minutes
(1'/2 Ibs)
Boneless High 1st side 3 minutes
Chicken 2nd side 2 - 4 minutes
Breasts
Chicken High 6 - 9 minutes/lb.
Pieces
Fish High 5 - 6 minutes
Fillets (11b)
Fish Steaks 70% 7 - 9 minutes
Scallops and High 3V2- 5'/_ rninutes
Shrimp (lib)
Check internal temperature after standing.
See chart on page 6.
Food should be very hot (165°F).
Stir before serving, if possible.
Food _ Time
Meat Slices 50% 1 - 3 min./slice
Non-Stirrable 50%
Casseroles
(1 serving) 5 - 8 minutes
(2 servings) 9 - 12 minutes
Pie (1 slice) High 20 - 40 seconds
Soup High
(1 serving) 2'/2 - 3'/2 minutes
(2 servings) 41/2- 5'/2 minutes
Vegetables High
(1 serving) 3/4- 11/2minutes
(2 servings) 11/2- 21/2minutes
Other
Applesauce (4) High 7 - 10 minutes
Baked Apples
(4) High 4 - 6 minutes
Chocolate 50% 1 - 2 minutes
(melt 1 square)
Eggs, High
scrambled (21) 11/4- 13/4minutes
Hot Cereal
(1 serving) High 1'/2 - 5 minutes
Nachos 50% 1'/2 - 2'/2 minutes
(large plate)
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* Helpful tips and special techniques
$10.25 plus tax, where applicable. ($ .44 per book in Illinois).
Simply call this toll-free number : 1 800 642-2122. Have a credit card ready when you telephone.
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plus tax.
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