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
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
Directions for Cooking Less-Tender Cuts of Meat by Microwave
Cooking Guide
Meat Chart for Microwave Cooking
MEAT | POWER | APPROX. COOKING TIME |
|
| (minutes per 500 g) |
|
|
|
Beef |
|
|
Roasts Medium | 10 to 12 | |
Chuck, Flank, Brisket | Medium | 20 to 30 |
|
|
|
Pork |
|
|
Leg of Pork | 12 to 15 | |
Loin of Pork | 12 to 15 | |
Pork Chops | 6 to 8 | |
|
|
|
Lamb |
|
|
Medium | 10 to 12 | |
Well | 12 to 15 | |
|
|
|
– 23 –