MEAT MENU GUIDE
When you cook the following menus with SENSOR COOK, press the MEAT pad until the desired menu appears in the display.
No. | Menu |
|
|
|
|
| Initial | Procedure | Standing | |
|
|
|
|
| ||||||
| Weight | |||||||||
|
|
|
| Temperature |
| Time | ||||
|
|
|
| Range | (approx.) |
| (minutes) | |||
| Roast Beef |
|
| +3°C | • Tie meat with string. | |||||
|
|
|
|
|
|
|
| Refrigerated | • Place the meat on a small roasting rack fat side down in a casserole dish. | |
|
|
|
|
|
|
|
|
| ||
1 | * You can select desired cooking result. | • Cover with 2 sheets of plastic wrap. Ensure that the start and finish extends down the sides and at least 2cm across |
| |||||||
the bottom of the dish. Pierce both layers of plastic wrap with a carving fork 8 times around edges. (See diagrams on |
| |||||||||
MORE | - | Well done |
|
| ||||||
|
| page 0) |
| |||||||
| STD | - | Medium |
| • When oven stops with REMOVE WRAP, DRAIN JUICE displayed, remove wrap, drain excessive juice, season |
| ||||
| LESS | - | Rare |
| and continue cooking. |
| ||||
|
|
|
|
|
|
|
|
| • When oven stops and TURN BEEF, OVER is displayed, turn beef over. |
|
|
|
|
|
|
|
|
|
| • After cooking, stand covered with aluminium foil. |
|
|
|
|
|
|
|
| ||||
| Roast Lamb |
| +3°C | • Place the meat on a small roasting rack fat side down in a casserole dish. | ||||||
|
|
|
|
|
|
|
| Refrigerated | • Cover with 2 sheets of plastic wrap. Ensure that the start and finish extends down the side and at least 2cm across |
|
|
|
|
|
|
|
|
| the bottom of the dish. Pierce both layers of plastic wrap with a carving fork 8 times around edges. (See diagrams |
| |
2 |
|
|
|
|
|
|
|
|
| |
* You can select desired cooking result. | on page 0) |
| ||||||||
| MORE | - | Well done |
| • When oven stops with REMOVE WRAP, DRAIN JUICE displayed, remove wrap, drain excessive juice, season |
| ||||
| STD | - | Medium |
| and continue cooking. |
| ||||
|
| • When oven stops and TURN LAMB, OVER is displayed, turn lamb over. |
| |||||||
|
|
|
|
|
|
|
|
|
| |
|
|
|
|
|
|
|
|
| • After cooking, stand covered with aluminium foil. |
|
|
|
|
|
|
| |||||
| Roast Chicken | +3°C | • Remove neck, tail and excess fat from chicken. | |||||||
|
|
|
|
|
|
|
| Refrigerated | • Rinse inside of chicken with cold tap water. |
|
|
|
|
|
|
|
|
| • Drain and dry chicken with paper towel. |
| |
|
|
|
|
|
|
|
|
|
| |
|
|
|
|
|
|
|
|
| • Tie legs together prior cooking. |
|
3 |
|
|
|
|
|
|
|
| • Place the chicken on a small roasting rack breast side down in a casserole dish. |
|
|
|
|
|
|
|
|
| • Cover with 2 sheets of plastic wrap. Ensure that the start and finish extends down the side and at least 2cm across |
| |
|
|
|
|
|
|
|
|
| the bottom of the dish. Pierce both layers of plastic wrap with a carving fork 8 times around edges. (See diagrams |
|
|
|
|
|
|
|
|
|
| on page 0) |
|
|
|
|
|
|
|
|
|
| • When oven stops with REMOVE WRAP, DRAIN JUICE displayed, remove wrap, drain excessive juice, brush with |
|
|
|
|
|
|
|
|
|
| butter, season and continue cooking. |
|
|
|
|
|
|
|
|
|
| • When oven stops and TURN CHICKEN, OVER is displayed, turn chicken over and season. |
|
|
|
|
|
|
|
|
|
| • After cooking, stand covered with aluminium foil. |
|
|
|
|
|
|
|
| ||||
| Corned Meat |
| +3°C | • Place the meat in a casserole dish just large enough to contain it. | ||||||
4 |
|
| Refrigerated | • Add suger, vinegar and water, cover with a casserole lid and cook. |
| |||||
|
|
| • When oven stops and TURN CORNED, MEAT OVER is displayed, turn corned meat over, and continue cooking. |
| ||||||
|
|
|
| • After cooking, stand covered with aluminium foil. |
| |||||
|
|
|
| • Serve hot or cold as required. |
| |||||
|
|
|
|
|
|
|
|
|
| |
|
|
|
|
|
|
|
| |||
5 | Casserole |
|
|
| • See recipes on page A. |
| ||||
|
|
|
|
|
| |||||
6 | Seasoned Roast | +3°C | • See recipes on page B and diagrams on page 0. |
| ||||||
|
|
|
|
|
|
| Refrigerated |
|
| |
|
|
|
|
|
|
|
|
|
|
|
9