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Operation & Hints
15. PORK (750 g - 3.0 kg)
● Select roasts that are uniform in shape, if not, tie
roasts with string, to aid with even cooking.
● Place the pork crackling side up on Low Rack
with a shallow dish underneath to collect drips.
● For crispy crackling, score rind, brush with oil and
sprinkle with salt.
● There is no need to turn the pork during the
cooking time.
● At the completion of cooking time, wrap the pork
in aluminium foil and allow to stand for
10-15 minutes before carving.
16. PORK AND BAKED
VEGETABLES
(750 g - 3.0 kg (meat only))
● Select roasts that are uniform in shape, as this
will produce the most evenly cooked result.
● Place crackling side up on Low Rack with a large
shallow dish underneath to collect the drips.
● For crispy crackling, score rind, brush with oil and
sprinkle with salt.
● Prepare vegetables and cut into even sized
pieces.
● For roasts weighing more over 1.2 kg, place
potatoes around the outside of the rack. Brush
with melted butter or oil. Add softer vegetables
such as pumpkin and sweet potato after
1
/
3
of the
cooking.
● There in no need to turn the meat or vegetables
during the cook time. Potato may require
additional basting halfway through cooking time.
17. CHICKEN (750 g - 3.0 kg)
● To keep chicken in shape during cooking, truss
or tie the legs of the bird together.
● Place the chicken breast side up on Low Rack,
with a shallow dish underneath to collect the
drips.
● If desired, brush the chicken with oil or melted
butter and sprinkle with herbs.
● There is no need to turn the chicken during the
cooking time. If desired, baste the chicken
halfway through cooking.
● At the completion of cooking, wrap the chicken in
aluminium foil and allow to stand for 10-15
minutes before carving.
10. BEEF RARE /
11. BEEF MEDIUM (750 g - 3.0 kg)
● Select roasts that are even in shape, if not, tie
roasts with string to aid with even cooking.
● Place the beef fat side down on Low Rack, with a
shallow dish underneath to collect drips.
● Turn the beef approximately halfway through
cooking time.
● At the completion of cooking, wrap in aluminium foil
and allow to stand for 10-15 minutes before carving.
12. BEEF MEDIUM AND BAKED
VEGETABLES
(750 g - 3.0 kg (meat only))
● Select roasts that are even in shape, if not, tie
roasts with string, to aid in even cooking.
● Place beef fat side up on Low Rack with a
shallow dish underneath to collect the drips.
● Cut vegetables into even sized pieces.
● For roasts weighing more than 1.1 kg, position
potatoes around the outside of the rack. Brush
with melted butter or oil. and softer vegetables
such as pumpkin and sweet potato after
1
/
3
of the
cooking time is complete.
● There is no need to turn the meat or vegetables
during the cook time. Vegetables may require
basting halfway through the cooking time.
● At the completion of the cooking time, wrap the
beef in aluminium foil and allow to stand for
10-15 minutes before carving.
13. LAMB (750 g - 3.0 kg)
● Place the lamb fat side down on Low Rack.
with a shallow dish underneath to collect drips.
● Turn the lamb over approximately halfway through
cooking time.
● At the completion of the cooking time, wrap the
meat in aluminium foil and allow to stand for
10-15 minutes before carving.
● Boneless roasts may require an additional 5-10
minutes cooking time: Micro Power MEDIUM.
14. LAMB AND BAKED VEGETABLES
(750 g - 3.0 kg (meat only))
● Place lamb fat side up on Low Rack with a
shallow dish underneath to collect the drips.
● Cut vegetables into even sized pieces.
● For roasts weighing more than 1.4 kg place
potatoes around the outside of the rack. Brush
with melted butter or oil. Add softer vegetables
such as pumpkin and sweet potato after
1
/
3
of the
cooking time is complete.
● At the completion of the cooking time, wrap the
lamb in aluminium foil and allow to stand for
10 minutes before carving.
To Reheat / Cook by Sensor Reheat / Auto Menu