Frigidaire FFMV152CLB, FFMV154CLS, FFMV152CLW important safety instructions Combination cooking

Combination cooking

Combination cooking helps to brown and crisp foods.

Type	Quantity	Time	Notes
Beefburgers	4oz	16-19 minutes for two	Place on microwave-proof plate, drain fat and turn halfway
			through cooking.
Beef rump roast	1.0kg	Rare: 15-20 minutes	Place fat side down on low rack, season, shield if necessary
		Medium: 21-25 minutes	After cooking, leave to stand for 15 minutes.
		Well done: 26-30 minutes
Lamb	1.0kg	Rare: 15 -20 minutes	Place fat side down on low rack, brush with marinade and
roast, rolled, boneless		Medium: 21-25 minutes	season, shield if necessary. After cooking, leave to stand for
		Well done: 26-30 minutes	15 minutes.
Pork	2 chops	Rare: 13-17 minutes	Place on high rack, brush with marinade and season. Cook
		Medium: 18-23 minutes	until no longer pink or internal temperature reaches 170°F.
		Well done: 24-29 minutes	Turn halfway through cooking. After cooking, cover with foil
			and leave to stand for 5 minutes.
Pork	4 chops	Rare: 15-19 minutes	Place on high rack, brush with marinade and season. Cook
		Medium: 20-25 minutes	until no longer pink or internal temperature reaches 170°F.
		Well done: 26-32 minutes	Turn halfway through cooking. After cooking, cover with foil
			and leave to stand for 5 minutes.
Pork	1.0kg	Rare: 20-25 minutes	Place fat side down on low rack, season, shield if necessary.
loin roast, rolled,		Medium: 26-30 minutes	After cooking, cover with foil and leave to stand for
boneless		Well done: 30-35 minutes	15 minutes.
Chicken breasts	1 lb.	16-26 minutes	Wash and dry meat, remove skin, place thickest portion to
			outside on high rack.
Chicken	1 lb.	13-24 minutes	Place on high rack, brush with butter and season as
boneless portions			required. Turn halfway through cooking. Cook until no longer
			pink and juices run clear. After cooking, cover with foil and
			leave to stand for 3-5 minutes.
Chicken, whole	1.3kg	25 40- minutes	Wash and dry bird, place breast down on low rack, brush with
			butter and season as required. Turn and drain halfway through
			cooking. Cook until no longer pink and juices run clear. After
			cooking, cover with foil and leave to stand for 10 minutes.
			Temperature in thigh should be approx 185°F.

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