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| Initial | Cooking | Procedure | Standing | |
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| Range | (approx.) |
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| Roast Pork | 0.5 - 3.0 kg | +3°C | Mix | • Tie meat with string (loins only). | |||||
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| Refrigerated |
| • Brush rind lightly with oil and season with salt. |
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4 |
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| • Place rind side down on the low rack. |
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| • When oven stops and TURN PORK, OVER is displayed, turn pork |
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| over. |
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| • After cooking, stand covered with aluminium foil. |
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| Grilled Steak/Chops | 0.3 - 1.0 kg | +3°C | Micro | • Place directly onto turntable. |
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| Refrigerated | Top/bottom | • When oven stops and DRAIN, JUICES, TURN, STEAK CHOPS, |
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| grill | OVER is displayed, DRAIN FAT JUICES and |
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5 | Rump Steak |
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| turn meat over. |
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Pork Chops |
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| Lamb Chump Chops |
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| Lamb Ioin Chops |
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6 | Grilled Chicken Pieces | 0.3 - 1.0 kg | +3°C | Mix | • Place chicken skin side down on the high rack and season. | 5 | ||||
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| Refrigerated | Top grill | • When oven stops and TURN, CHICKEN, PIECES, OVER is dis- |
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| played, turn chicken over and season. |
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| • After cooking, stand covered with aluminium foil. |
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7
