Panasonic NN-GT352 - Инструкция (Страница 37)

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Main Fare Meats
- Eng-34-
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-side down. Other bone-in
roasts should be placed fat-side down. Boneless roasts
should be placed fat-side up. Halfway through cooking,
turn roasts. Half hams should be shielded by wrapping an
8 cm wide strip of foil around the large end of the ham.
Secure to the body of the ham with wooden toothpicks.
Fold 3 cm over cut surface. For shank ham halves, shield
shank bone by cupping it with foil. One third of the way
through cooking, remove ham from oven and 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 cut-
edge with a 3 cm strip of foil. Wrap strip of foil around
ham and secure to body of ham with wooden toothpicks.
Fold 2 cm over cut surface. After heating, check tempera-
ture using a meat thermometer. The thermometer should
not touch 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 min-
utes at the recommended power level. DO NOT USE A
CONVENTIONAL MEAT THERMOMETER IN THE
MICROWAVE OVEN. Let stand, covered with foil, 10-15
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
Less-tender cuts of meat such as pot roasts should be
cooked in liquid. Use
1 /
2
to 2 cups of soup, broth, etc. per
500 g of meat. Use an oven cooking bag or covered
casserole when cooking less-tender cuts of meat. Select
a covered casserole deep enough so that the meat does
not touch the lid. If an oven cooking bag is used, prepare
the bag according to package directions. Do not use wire
or metal twist-ties. Use the nylon tie provided, otherwise,
use a piece of cotton string or a strip cut from the open
end of the bag. Make six 2 cm slits in top of bag to allow
steam to escape. Multiply the weight of the roast by the
minimum recommended minutes per 500 g. Programme
Power and Time. Turn meat over halfway through cook-
ing. Meat should be tender when cooked.
Meat Chart for Microwave Cooking
MEAT POWER
APPROX. COOKING TIME
(minutes per 500 g)
Beef
Roasts Medium MEDIUM 12 - 14
Chuck, Flank, Brisket MEDIUM 20 - 30
Pork
Leg of Pork MEDIUM 15 - 18
Loin of Pork MEDIUM 15 - 18
Pork Chops MEDIUM 8 - 10
Lamb
Medium MEDIUM 12 - 14
Well MEDIUM 15 - 18
g
g
g
g
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