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– 48 –
Meat
Cooking Tender Cuts of Meat using Micro Power
For best results, select roasts that are uniform in shape.
Place meat on a microwave rack in a suitable dish. Beef rib roast should be placed cut-side down. Other
bone-in roasts should be placed fat-side down. Boneless roasts should be placed fat-side up. Halfway
through cooking, turn roasts. Half hams should be shielded by wrapping an 8 cm wide strip of foil around the
large end of the ham. Secure to the body of the ham with wooden toothpicks. Fold 3 cm over cut surface.
For shank ham halves, shield shank bone by cupping it with foil. One third of the way through cooking,
remove ham from oven and cut off skin. Turn fat side up and reshield edges. If desired, glaze last 10 to 20
minutes of cooking. Loosely cover baking dish with wax paper or paper towel to prevent splatter. If a large
amount of juice accumulates in the bottom of the dish, drain occasionally. If desired, reserve for making
gravy. Multiply the weight of the roast by the minimum recommended times per 500
g
. Programme Micro
Power and Time.
Meats can be shielded at the beginning of cooking or halfway through cooking. If you wish to shield at the
beginning of cooking, remove foil halfway through the cooking time. Beef and pork rib roasts should be
shielded around the bones. Foil should extend about 5 cm down from bones. The shank and thin ends of
boneless roasts should also be shielded. Make sure foil does not touch the sides of the oven, as arcing
may occur. Canned hams should be shielded on the top cut-edge with a 3 cm strip of foil. Wrap strip of foil
around ham and secure to body of ham with wooden toothpicks. Fold 2 cm over cut surface. After heating,
check temperature using a meat thermometer. The thermometer should not touch bone or fat. If it does,
the reading could be inaccurate. Lower temperatures are found in the centre of the roast and in the muscle
close to a large bone, such as a pork loin centre rib roast. If the temperatures are low, return meat to the
oven and cook a few more minutes at the recommended power level. DO NOT USE A CONVENTIONAL
MEAT THERMOMETER IN THE MICROWAVE OVEN. Let stand, covered with foil, 10 to 15 minutes. During
standing time the internal temperature equalises and the temperature rises 5 °C to 10 °C.
Cooking Less-Tender Cuts of Meat by Micro Power
Less-tender cuts of meat such as pot roasts should be cooked in liquid. Use ½ to 2 cups of soup, broth, etc.
per 500
g
of meat. Use an oven cooking bag or covered casserole when cooking less-tender cuts of meat.
Select a covered casserole deep enough so that the meat does not touch the lid. If an oven cooking bag is
used, prepare the bag according to package directions. Do not use wire or metal twist-ties. Use the nylon tie
provided, otherwise, use a piece of cotton string or a strip cut from the open end of the bag. Make six 2 cm
slits in top of bag to allow steam to escape. Multiply the weight of the roast by the minimum recommended
minutes per 500
g
as suggested in the chart below. Programme Power and Time. Turn meat over halfway
through cooking. Meat should be tender when cooked.
Meat Chart for Microwave Cooking
MEAT POWER
APPROX. COOKING TIME
(minutes per 500
g
)
Beef
Roasts Medium
Rare
Medium
Well
Pot Roast
P6
P6
P6
P2
10 to 12
12 to 14
14 to 16
25 to 30
Pork
Leg of Pork
Loin of Pork
Ham Canned (fully cooked)
P7
P7
P7
11 to 13
11 to 13
4 to 5
Lamb
Medium
Well
P6
P6
8 to 10
12 to 14
F0003BQ60QP_CB_00_160531.indd 48F0003BQ60QP_CB_00_160531.indd 48 2016/8/18 13:07:462016/8/18 13:07:46
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