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Микроволновая Печь
NN SM332WZPE
Инструкция по эксплуатации Страница: 34

Panasonic NN SM332WZPE [34/121] Main fare meats

English

- Eng-32 -

Main Fare Meats

Directions for Cooking Tender Cuts of Meat by Microwave

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 500 g.

Programme 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

by 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 tempera-

ture 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 min-

utes at the recommended power level. DO NOT USE A

CONVENTIONAL MEAT THERMOMETER IN THE

MICROWAVE OVEN. Let stand, covered with foil, 10-15

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

/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 500 g. Programme

Power and Time. Turn meat over halfway through cook-

ing. 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 - 14

Chuck, Flank, Brisket MEDIUM 20 - 30

Pork

Leg of Pork MEDIUM 15 - 18

Loin of Pork MEDIUM 15 - 18

Pork Chops MEDIUM 8 - 10

Lamb

Medium MEDIUM 12 - 14

Well MEDIUM 15 - 18

English

Panasonic NN SM332WZPE [34/121] Main fare meats

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