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Cooking Guide
Main Fare Meats
For best results, select roasts that are uniform in
shape.
Place meat on a microwave suitable rack in a
rectangular dish. Beef rib roast should be placed
cut-side down. Other bone-in roasts should be
l placed fat-side down. Boneless roasts should be
placed fat-side up. Halfway through cooking turn
roasts.
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, thin ends of boneless roasts should also
be shielded.
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.
Directions for Cooking Tender Cuts of Meat by Microwave
After heating, check temperature 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 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
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.
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. If
desired, glaze last 10 to 20 minutes of cooking.