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GB
Cooking Meat
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| Food | Cooking Time | Power Level | Comments |
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| (Mins. per lb/450g) | |||
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| Small roasts (fillet) |
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| BEEF |
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| Rare | 6 | HIGH (100%) | • Turn over half way through cooking. |
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| Medium | 6 - 8 | for first 3 min. then | • Stand for 15 - 25 minutes. |
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| Well done | 8 - 9 | MEDIUM (50%) |
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| Thick roasts |
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| (rib, rump, top side) |
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| Rare | 10 - 12 | HIGH (100%) | • Shield bone and outer edge with foil. |
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| Medium | 13 | for first 5 min. then | • Turn over half way through cooking. |
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| Well done | 14 - 15 | MEDIUM (50%) | • Stand for 15 - 25 minutes. |
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| Brisket and pot roasts | 20 | HIGH (100%) | • Cook covered. |
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| (well done) |
| for first 5 min. then | • Stand for 20 minutes. |
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| DEFROST (30%) |
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| Steak (225g) |
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| Rare | 3 | ||
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| Well done | 5 |
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| LAMB | Tender cuts |
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| (leg, fillet, crown) |
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| Medium | 10 - 12 | HIGH (100%) | • Turn over half way through cooking. |
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| Well done | 12 - 14 | for first 5 min. then | • Stand for 15 - 25 minutes. |
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| MEDIUM (50%) |
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| Tougher cuts |
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| (shoulder, boned breast) | 15 |
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| Well done |
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| Chops, cutlets |
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| Well done | 8 - 10 | • Arrange the thin ends towards the centre of the dish. | |
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| • Stand for 5 minutes. |
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| PORK | Leg, shoulder |
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| Well done | 10 - 12 | HIGH (100%) | • Turn over half way through cooking. |
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| for first 5 min. then | • Stand for 15 - 25 minutes. |
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| MEDIUM (50%) |
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| Chops |
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| Well done | 8 - 10 | • Arrange the thin ends towards the centre of the dish. | |
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| • Stand for 5 minutes. |
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| VEAL | Leg, shoulder, loin, rack |
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| Well done | 15 | HIGH (100%) | • Turn over half way through cooking. |
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| for first 5 min. then | • Stand for 15 - 20 minutes. |
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| MEDIUM (50%) |
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| GAMMON | Joints (well done) | 10 - 12 | MEDIUM (50%) | • Turn over half way through cooking. | ||||
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| • Stand for 15 - 20 minutes. |
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| Steaks (well done) | 6 - 8 | • Turn over half way through cooking. | |
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| • Stand for 5 minutes. |
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| Bacon |
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| 1 slice | 3/4 - 11/4 | HIGH (100%) | • Loosely cover with kitchen paper. |
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| 2 slices | 11/2 - 21/4 |
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| 4 slices | 23/4 - 4 |
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20