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Main Fare Meats
Less-tender cuts of meat such as pot roasts should
be cooked in liquid. Use ½ to 1 cup 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.
Directions for Cooking Less-Tender Cuts of Meat by Microwave
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.
Season roast as desired, but add salt after cooking.
Salt can be used for cooking Pork crackling.
Beef, Pork and Lamb Roasts: Place fat-side down
on Wire Rack with a heat proof and microwave safe
dish underneath to catch drips. Place pork rib roasts,
rib tips down on Wire Rack. Shield thin ends, cut
edges and bony areas to prevent overcooking. To
shield, place a thin strip of foil over top cut edges of
roast. Cover tapered thinner section of roast with a
small square of foil. (Foil should not touch sides of
the oven, as arcing may occur.) Remove foil halfway
through cooking time. Always turn meats over
halfway through cooking.
Canned Ham (1.5
kg
to 2.5
kg
): Place on Wire Rack
set on a heat proof and microwave safe dish. Shield
top cut edge with a 4 cm wide strip of foil. Fold foil
over top cut edge and down the sides. (Foil should
not touch oven sides, as arcing may occur.)
Directions for Cooking Meats by Combination
Pot Roast (1.2
kg
to 1.75
kg
): Place meat,
vegetables and seasonings in large oven proof
casserole dish. Cover with a lid. If desired, the
pot roast may be cooked in an oven cooking bag.
Prepare the oven cooking bag according to package
directions. Do not use wire or metal twist-ties. Use
the nylon ties provided, or use a piece of cotton
string or a strip cut from the oven bag. Place bag in
oven proof casserole dish. Place dish on fl at table.
Always turn meats over halfway through cooking.
As with Microwave cooking, roasts cooked by
Combination will continue to cook during the
stand time. During stand time check the internal
temperature of the roast using a Microwave or
conventional thermometer. The thermometer should
not touch bone or fat. If it does, the reading could
be inaccurate. If the temperatures are lower than
desired, return the roast to the oven and cook a few
more minutes.
DO NOT USE A MICROWAVE OR CONVENTIONAL
MEAT THERMOMETER IN THE OVEN WHEN
COOKING BY COMBINATION.
Stand 10 to 15 minutes before carving.
F0003BU00QP_CB_2016023.indd 98 2016/6/23 11:30:38
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