Panasonic NN-S781 manual Main Fare Meats, Directions for Cooking Tender Cuts of Meat by Microwave

Main Fare Meats

Directions for Cooking Tender Cuts of Meat by Microwave

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 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 by 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.

Directions for Cooking Less-Tender Cuts of Meat by Microwave

Less-tender cuts of meat such as pot roasts should				twist-ties. Use the nylon tie provided, otherwise, use
be cooked in liquid. Use	1⁄2 to 2 cups of soup, broth,			a piece of cotton string or a strip cut from the open
etc. per 500 g of meat. Use an oven cooking bag or				end of the bag. Make six 2 cm slits in top of bag to
covered casserole when cooking less-tender cuts of				allow steam to escape. Multiply the weight of the
meat. Select a covered casserole deep enough so				roast by the minimum recommended minutes per
that the meat does not touch the lid. If an oven				500 g. Programme Power and Time. Turn meat over
cooking bag is used, prepare the bag according to				halfway through cooking. Meat should be tender
package directions. Do not use wire or metal				when cooked.
Meat Chart for Microwave Cooking
MEAT			POWER		APPROX. COOKING TIME
					(minutes per 500 g)
Beef
Roasts
Rare			P6		8 to 10
Medium			P6		10 to 12
Well			P6		12 to 14
Chuck, Flank, Brisket			P2		25 to 30
Pork
Leg of Pork			P7		12 to 15
Loin of Pork			P7		12 to 15
Pork Chops			P7		6 to 8
Ham Canned (fully cooked)		P7			5 to 7
Lamb
Medium			P6		9 to 11
Well			P6		11 to 13

Cooking Guide

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