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Directions for Cooking Less-Tender Cuts of Meat by Microwave
Less-tender cuts of meat such as pot roasts should
be cooked in liquid. Use ½ to 1 cup 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.
Arrange pieces skin-side up, and evenly spread in a
shallow dish.
Multiply the weight of the roast by the minimum
recommended minutes per 500 g. Programme
Power and Time. Turn meat over halfway through
cooking.
Cooking Meat by Microwave Power
MEAT POWER
APPROX. COOKING TIME
(minutes per 500 g)
Beef
Roasts
Rare
Medium
Well
Pot Roast
800 W
800 W
800 W
600 W
8 to 10
9 to 10
10 to 12
25 to 30
turn over durning
cooking
Pork
Leg of Pork
Loin of Pork
Ham Canned
(fully cooked)
800 W
800 W
800 W
13 to 15
12 to 15
5 to 7
Lamb
Medium
Well
800 W
800 W
10 to 12
12 to 14
- 103 -
Main Fare Meats
F0003CH50QP.indd 103F0003CH50QP.indd 103 2020/7/16 15:14:582020/7/16 15:14:58
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