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– 69 –
Main Fare Meats
Season roast as desired, but add salt after cooking.
Salt can be used for cooking Pork crackling.
Beef, Pork and Lamb Roasts: Place fat-side down
on wire shelf with the glass shelf underneath to catch
drips. Place pork rib roasts, rib tips down on wire
shelf. Shield thin ends, cut edges and bony areas to
prevent overcooking. To shield, place a thin strip of
foil over top cut edges of roast. Cover tapered thinner
section of roast with a small square of foil. (Foil
should not touch sides of the oven, as arcing may
occur.) Remove foil halfway through cooking time.
Always turn meats over halfway through cooking.
Canned Ham (1.5
kg
to 2.5
kg
): Place on wire shelf
in middle postiton with glass shelf in lower position.
Shield top cut edge with a 4 cm wide strip of foil.
Fold foil over top cut edge and down the sides. (Foil
should not touch oven sides, as arcing may occur.)
Pot Roast (1.2
kg
to 1.75
kg
): Place meat,
vegetables and seasonings in large oven proof
casserole dish. Cover with a lid. If desired, the
pot roast may be cooked in an oven cooking bag.
Prepare the oven cooking bag according to package
directions. Do not use wire or metal twist-ties. Use
the nylon ties provided, or use a piece of cotton
string or a strip cut from the oven bag. Place bag in
oven proof casserole dish. Place dish on glass tray.
Cook on Combination 3.
Directions for Cooking Meats by Combination
To Cook by Manual Combination:
Multiply the weight of the meat by the minimum
recommended minutes per 500 grams. Cook quality
meat roasts on Combination 2 using the times in the
following chart.
To Cook by Auto Menu:
Programme the desired Automatic Combination
Setting Roast Beef, Roast Lamb or Roast Pork,
select the weight. Press Start. After cooking, allow
the roast to stand covered, for 10 to 15 minutes to
allow the roast to sit and ¿ nish cooking.
Roasts are easier to carve after standing.
As with Microwave cooking, roasts cooked by
Combination will continue to cook during the
stand time. During stand time check the internal
temperature of the roast using a Microwave or
conventional thermometer. The thermometer should
not touch bone or fat. If it does, the reading could
be inaccurate. If the temperatures are lower than
desired, return the roast to the oven and cook a few
more minutes at the recommended Combination
Setting.
DO NOT USE A MICROWAVE OR CONVENTIONAL
MEAT THERMOMETER IN THE OVEN WHEN
COOKING BY COMBINATION.
Stand 10 to 15 minutes before carving.
Cooking Meat by Combination
MEAT
Combination Cooking
Combination Setting Cooking Time
BEEF ROASTS
Rib, Boneless Rib, Top Sirloin
Rare
Medium
Well
Rump, Eye of Round
Rare
Medium
Well
Beef Tenderloin
Rare
Medium
Pot Roast (1
½
to 2
kg
)
Chuck
(Turn meat over after 1 hour of cooking)
Combination 2
Combination 2
Combination 2
Combination 2
Combination 2
Combination 2
Combination 2
Combination 2
Combination 3
Combination 3
12 to 14 min./500
g
16 to 18 min./500
g
20 to 22 min./500
g
12 to 15 min./500
g
16 to 18 min./500
g
20 to 22 min./500
g
12 to 14 min./500
g
16 to 18 min./500
g
1½ to 2 h total
1½ to 2 h total
turn over
durning
cooking
PORK ROASTS Combination 2 15 to 16 min./500
g
LAMB ROASTS Combination 2 15 to 17 min./500
g
MEATLOAVES Combination 3 25 to 30 min./500
g
CASSEROLES Combination 3 30 to 40 min./1000
g
F0003BH22QP_CB.indd 69 2014/5/27 9:14:34
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