Composition of the unit: carp, salt, breadcrumbs (or flour), vegetable oil and of course the RANGE MATE pot and microwave oven.

The trial took a couple of relatively large carp. Cleaned, gutted, washed, salted, rolled in breadcrumbs. In the RANGE MATE pot poured vegetable oil layer of approximately 3 mm. Put carp.

Assembled in the attached cookbook (though in English) modes of frying fish: 900-1300 W: 7 minutes on one side + 2 minutes on the other side. 700-800 W: 8 minutes on one side + 2 minutes on the other side. I have 1000 cotton microwave. Put it in a closed lid saucepan. Power - on max. Time put 10 minutes. However, exactly after 7 minutes of it resounded smell, and I realized that the fish time to turn. Turned, set the timer for 5 minutes. However, again, the smell realized that all 5 minutes it will be too much, he pulled out a saucepan 3 minutes later (after all, the cookbook turned out to be, can be trusted).

As can be seen, even after removing the pan from the oven, the oil continues to shkvorchat. The fish was crispy while the flesh remained juicy, not dry as sometimes happens on the stove or in the microwave often.

As a side dish used Brussels sprouts, cooked in the same microwave, but the usual method: defrosting not misted just a little bit of lemon juice and soy sauce in a glass dish under the lid and at full power in the microwave for 3-4 minutes.

As a bonus: this is my very first experiment immediately after purchase: chicken drumsticks roasted with potatoes and Brussels sprouts: Frozen drumstick and cabbage (also coarsely chopped the potatoes) sprinkle with seasoning and put it in the microwave for 15 minutes. Fried crust appeared, but the lower leg inside wasn't cooked. A little splashed water into a saucepan, turned the ingredients again and put in the microwave oven for 10 minutes. However, switched off after 7 minutes (again being guided by smell): the water is completely vagaries, meat prepared.