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Main Fare Meats
Cooking Tender Cuts of Meat by Micro Power
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 500g. Programme Micro
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 around 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 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.
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
500g as suggested in the chart below. Programme
Power and Time. Turn meat over halfway through
cooking. 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 to 14
Pot Roast Medium 20 to 30
Pork
Leg of Pork Medium 15 to 18
Loin of Pork Medium 15 to 18
Pork Chops Medium 8 to 10
Lamb
Medium Medium 12 to 14
Well Medium 15 to 18