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GB
Food Power Level Comments
Cooking Time
(Mins. per lb/450g)
BEEF
LAMB
PORK
GAMMON
Small roasts (fillet)
Rare
Medium
Well done
Thick roasts
(rib, rump, top side)
Rare
Medium
Well done
Brisket and pot roasts
(well done)
Steak (225g)
Rare
Well done
6
6 - 8
8 - 9
10 - 12
13
14 - 15
20
3
5
HIGH (100%)
for first 3 min. then
MEDIUM (50%)
HIGH (100%)
for first 5 min. then
MEDIUM (50%)
HIGH (100%)
for first 5 min. then
DEFROST (20%)
MED-HIGH (70%)
• Turn over half way through cooking.
• Stand for 15 - 25 minutes.
• Shield bone and outer edge with foil.
• Turn over half way through cooking.
• Stand for 15 - 25 minutes.
• Cook covered.
• Stand for 20 minutes.
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Tender cuts
(leg, fillet, crown)
Medium
Well done
Tougher cuts
(shoulder, boned breast)
Well done
Chops, cutlets
Well done
10 - 12
12 - 14
15
8 - 10
HIGH (100%)
for first 5 min. then
MEDIUM (50%)
MED-HIGH (70%)
• Turn over half way through cooking.
• Stand for 15 - 25 minutes.
•
Arrange the thin ends towards the centre of the dish.
• Stand for 5 minutes.
Leg, shoulder
Well done
Chops
Well done
10 - 12
8 - 10
HIGH (100%)
for first 5 min. then
MEDIUM (50%)
MED-HIGH (70%)
• Turn over half way through cooking.
• Stand for 15 - 25 minutes.
•
Arrange the thin ends towards the centre of the dish.
• Stand for 5 minutes.
Joints (well done)
Steaks (well done)
Bacon
1 slice
2 slices
4 slices
10 - 12
6 - 8
3/4 - 11/4
1
1/2 - 21/4
2
3/4 - 4
MEDIUM (50%)
MED-HIGH (70%)
HIGH (100%)
• Turn over half way through cooking.
• Stand for 15 - 20 minutes.
• Turn over half way through cooking.
• Stand for 5 minutes.
• Loosely cover with kitchen paper.
VEAL
Leg, shoulder, loin, rack
Well done
15
HIGH (100%)
for first 5 min. then
MEDIUM (50%)
• Turn over half way through cooking.
• Stand for 15 - 20 minutes.
Cooking Meat
G2618C2(GB) 8/24/00 4:49 PM Page 20