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 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
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
| |||||
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 |
| 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 |
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MEAT |
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| POWER |
| APPROX. COOKING TIME |
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| (minutes per 500 g) |
Beef |
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Roasts |
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Rare |
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| P6 |
| 8 to 10 |
Medium |
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| P6 |
| 10 to 12 |
Well |
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| P6 |
| 12 to 14 |
Chuck, Flank, Brisket |
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| P2 |
| 25 to 30 |
Pork |
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Leg of Pork |
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| P7 |
| 12 to 15 |
Loin of Pork |
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| P7 |
| 12 to 15 |
Pork Chops |
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| P7 |
| 6 to 8 |
Ham Canned (fully cooked) |
| P7 |
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| 5 to 7 |
Lamb |
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Medium |
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| P6 |
| 9 to 11 |
Well |
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| P6 |
| 11 to 13 |
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Cooking Guide
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