Specifications

37
DUAL COOK - 1 COOKING CHART
FOOD COOKING METHOD COOKING
TIME MODE
10 - 11 Minutes
per 450g
12 - 13 Minutes
per 450g
16 - 17 Minutes
per 450g
17 - 18 Minutes
per 450g
11 - 12 Minutes
per 450g
10 - 11 Minutes
per 450g
9 - 10 Minutes
per 450g
13 - 14 Minutes
per 450g
Place fat side down in a flan dish on the rack.
Calculate the cooking time.
Use Sequence cooking. (Page 20).
Stage 1: Cook on 70% throughout cooking time, apart
from the last 4 minutes. Turn over, remove juices
halfway through Stage 1.
Stage 2: Cook on DUAL COOK - 1, 70% for the final 4
minutes of cooking time.
Stand for 10 minutes after cooking.
As above
As above
Place fat side down in a flan dish on the rack.
Calculate the cooking time.
Use Sequence cooking. (Page 20).
Stage 1: Cook on 70% throughout, apart from the last 4
minutes. Turn over, remove juices halfway through
Stage 1.
Stage 2: Cook on DUAL COOK - 1, 70% for the final 4
minutes of cooking time.
Stand for 10 minutes after cooking.
Place breast side down in a flan dish on the rack.
Calculate the cooking time.
Use Sequence cooking. (Page 20).
Stage 1: Cook on 70% throughout cooking time, apart
from the last 3 minutes. Turn over, remove juices
halfway through Stage 1.
Stage 2: Cook on DUAL COOK - 1, 70% for the final 3
minutes of cooking time.
Stand for 10 minutes after cooking.
Place skin side down in a flan dish on the rack.
Calculate the cooking time.
Use Sequence cooking. (Page 20).
Stage 1: Cook on 70% for the first half of cooking time.
Turn over, remove juices after Stage 1.
Stage 2: Cook on DUAL COOK - 1, 70% for the second half
of cooking time. Stand for 2 minutes after cooking.
As above
As above
Stage 1: 70%
Stage 2:
DUAL COOK - 1,
70%
As above
As above
Stage 1: 70%
Stage 2:
DUAL COOK - 1,
70%
Stage 1: 70%
Stage 2:
DUAL COOK - 1,
70%
Stage 1: 70%
Stage 2:
DUAL COOK - 1,
70%
As above
As above
Beef rare
(chilled)
Beef/Lamb
medium
(chilled)
Beef/Lamb
(Well done)
(chilled)
Pork
(chilled)
Poultry
(Max. 1.8kg/4lb)
(chilled)
Chicken Fillets
(with skin)
(chilled)
Chicken Legs
(chilled)
Chicken Breasts
(chilled)
NOTES: • Chilled foods are cooked from 5°C.
•Frozen foods are cooked from -18°C.
R-798M Cookbook 23/06/2004 15:19 Page 37