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Meat and Poultry
Guidelines
Defrosted Joints
If the meat has previously been frozen,
ensure it is properly thawed before
cooking by microwave. Defrosted joints
of meat must be allowed to Stand for
a minimum of 1 hour before cooking to
ensure the centre is fully defrosted.
Fat
Large amounts of fat absorb
microwave energy and can cause the
meat next to it to overcook. Always
choose joints that aren’t excessively
fatty.
Standing Time
Meat and poultry require a minimum of
15 minutes standing time wrapped in
aluminium foil after cooking by
microwave. Roast meat is always
easier to carve after standing and the
meat will continue to cook during the
stand time.
Bone
Bone tips on legs of lamb and crown
roasts may need shielding when
cooked by microwave, to prevent
overcooking.
Turning
Joints and poultry should be turned
over halfway through cooking.
Shielding
Large joints may need shielding
with pieces of smooth aluminium foil
after half the cooking time to avoid
overcooking on the outside edges.
Turkeys and large chickens should
have their breast meat, legs and wings
protected. Secure foil with cocktail
sticks and do not allow foil to touch the
walls of the oven.
How to Roast a Joint by
Combination
Place the joint on enamel tray and
place on glass turntable.
Meat and Poultry
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