Specifications

MEATS, POULTRY AND FISH(Cont’d)
FOOD
Sausage Links, frozen
(precooked brown and
serve)
2
4
Sausage Links, fresh
1 to 2 oz (30-60g) each
2
4
Lamb
Chops, Shoulder t/Z-inch
(lcm) thick
1
2
Poultry per 1 lb (450g)
Chickens 4 Ibs
(up to 1. 8kg)
Chicken Pieces
2 Ibs (up to 9009)
Fish or Seafood
Fish Fillets 3/4 lb (3509)
Fish Steaks 2 [6 oz
(170g)eachl
Scallops 1 lb (4509)
Shrimp, medium size 1 lb
(450g) (shelled and cleaned)
Whole fish 1 l/2 to 13/4 Ibs HIGH 5 to 7 5
POWER
(“A)
HIGH 1 to 21/2
1
HIGH 2 to 4 1
HIGH
3 to 5
HIGH
4 to 7
HIGH
HIGH
HIGH
HIGH
HIGH 6 to 8 5
HIGH
4 to 5
5 (50)
5
to 8
7 (70)
5 to 8
7 (70)
4 to 6
APPROX.
COOKING TIME
(in minutes)
2 to 4
4
to 6
8 to 11
13 to 20
STAND TIME
(in minutes)
2
5
10
10
Tented
with foil
SPECIAL NOTES
Pierce before cooking.
Pierce before cooking.
Cover with plastic wrap.
Turn over once.
Arrange in a shallow dish.
Cover loosely with waxed paper
to prevent spattering.
Place on a roasting rack in a
dish. Cover with plastic wrap or
lid.
Arrange skin-side up in shallow
baking dish, meatier portions
toward edge of dish. Cover with
plastic wrap or lid.
Arrange in a single layer in dish.
Cover with waxed paper.
Rearrange or stir shrimp or
scallops halfway through
cooking.
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