97
Meat and Poultry
Defrosted joints
If the meat has previously been frozen,
ensure it is properly thawed before cooking
by microwave.
Fat
Large amounts of fat absorb microwave
energy and can cause the meat next to it to
overcook. Always choose pieces of meat that
aren’t excessively fatty.
Arranging
Thin fi llets of fi sh i.e. plaice, should be rolled
up prior to cooking to avoid overcooking on
the thinner outside edge and tail. Fish steaks
should be arranged in a circle, thicker part to
the outside. Cover with pierced cling fi lm or
lid.
Tips
Braised and stewed meat cooked in a
microwave has a slightly fi rm texture and
therefore it is essential to purchase good
quality meats.
When cooking a casserole, place a saucer or
small upturned plate over the meat to keep it
submerged in the juices.
Crispy Bacon
- Cover with a plain piece of
kitchen towel to minimise splatter. Cook on
HIGH power for approx. 50 secs per rasher,
or until desired crispness is achieved.
How to cook small cuts of meat by
microwave
Some cuts of meat can be cooked
successfully by microwave although due to
their short cooking times and no heat source,
they will not crisp and brown.
They should always be cooked on a
microwave rack or upturned saucer to lift
them out of their juices.
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