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– 87 –
Main Fare Meats
For best results, select roasts that are uniform in
shape.
Place meat on a microwave suitable rack in a
rectangular 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.
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 by the bones. Foil should extend about 5
cm down from bones.
The shank, thin ends of boneless roasts should also
be shielded.
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 Power
and Time.
Directions for Cooking Tender Cuts of Meat by Microwave
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
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 re
shield edges. If desired, glaze last 10 to 20 minutes
of cooking.
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. If desired,
glaze last 10 to 20 minutes of cooking.
F0003BH70QP_CB.indd 87F0003BH70QP_CB.indd 87 2014/7/9 13:33:572014/7/9 13:33:57
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