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Cooking Guide
Main Fare Meats
Lasagne
Serves: 4 to 6
Ingredients:
250 g precooked lasagne noodles
3 tablespoons Parmesan cheese, extra
3 tablespoons grated Mozzarella cheese, extra
Meat Sauce:
500 g topside mince
2 onions, finely chopped
1 can (425 g) tomato puree
2 cloves garlic, crushed
2 tablespoons dried mixed herbs
3 beef stock cubes
salt and pepper
Cheese Sauce:
3 tablespoons butter
3 tablespoons flour
1 cup milk
2 tablespoons Parmesan cheese
2 tablespoons grated Mozzarella Cheese
ground black pepper
C
Directions for Grilling Meat
Method:
Place all meat sauce ingredients into a 3-litre
casserole dish and mix well. Cover and cook on
MED HIGH for 25 to 30 minutes, stirring halfway
through cooking. Melt butter in a 1-litre casserole
dish on HIGH for 30 seconds. Add flour, stir and
cook on HIGH for 20 to 30 seconds. Add milk,
stirring, cook on HIGH for 2 minutes, stirring halfway
through cooking. Add cheese and pepper and mix
well. Place half of the meat sauce into a 4-litre
casserole dish. Layer 5 sheets of lasagne noodles
over meat sauce.Top with remaining meat sauce
and another 5 sheets of lasagne noodles. Spread
cheese sauce evenly over the noodles and sprinkle
with extra Parmesan and Mozzarella cheese.
To Cook by Convection:
Preheat oven to 180°C. Place lasagne in oven and
cook on 180°C for 30 minutes. Serve hot with a
green salad and garlic bread.
To Cook by Combination:
Prepare as above. Cook on Combination 5 for 20 to
25 minutes or until golden brown.
Preheat oven with High Rack on Grill 1.Trim excess
fat from meat. Slash fat with a sharp knife to prevent
meat curling. Place meat on High Rack with a dish
underneath, to catch drips. Cook for times
recommended in chart. Halfway through cooking,
turn meat over. Season after cooking. To test for
desired cooking, cut into meat. Red colour indicates
rare, pink indicates medium and grey indicates well
done.
MEAT
BEEF
Hamburger (approx. 3 cm thick)
Well
Fillet Mignon (approx. 3 cm thick)
Rare
Medium
Steak (approx. 3 cm thick)
Rare
Medium
Well
PORK
Chops 2 cm thick
Frankfurters
Ham Steak 1
1
/
2
cm thick
Sausages thick
thin
LAMB
Chops 2 cm thick (8 on rack)
Medium
Well
4 Lambs’kidneys (halved)
GRILL SETTING
Grill 1
Grill 1
Grill 1
Grill 1
Grill 1
Grill 1
Grill 1
Grill 2
Grill 1
Grill 1
Grill 1
Grill 1
Grill 1
Grill 1
APPROX. COOKING TIME
(in minutes)
12 to 14
8to10
12 to 14
10 to 12
14 to 16
16 to 18
16 to 18
4to 6
6to 8
10 to 12
6to 8
12 to 14
14 to 16
6to 8
Meat Grilling Chart
MC