Combination Cooking - Frigidaire FFMV152CL Use & Care Manual

Combination cooking

Combination cooking helps to brown and crisp foods.
Type Quantity
Beefburgers 4oz
Beef rump roast 1.0kg
Lamb 1.0kg
roast, rolled, boneless
Pork 2 chops
Pork 4 chops
Pork 1.0kg
loin roast, rolled,
boneless
Chicken breasts 1 lb.
Chicken 1 lb.
boneless portions
Chicken, whole 1.3kg
Time
16-19 minutes for two
Rare: 15-20 minutes
Medium: 21-25 minutes
Well done: 26-30 minutes
Rare: 15 -20 minutes
Medium: 21-25 minutes
Well done: 26-30 minutes
Rare: 13-17 minutes
Medium: 18-23 minutes
Well done: 24-29 minutes
Rare: 15-19 minutes
Medium: 20-25 minutes
Well done: 26-32 minutes
Rare: 20-25 minutes
Medium: 26-30 minutes
Well done: 30-35 minutes
16-26 minutes
13-24 minutes
25 - 40 minutes
Notes
Place on microwave-proof plate, drain fat and turn halfway
through cooking.
Place fat side down on low rack, season, shield if necessary
After cooking, leave to stand for 15 minutes.
Place fat side down on low rack, brush with marinade and
season, shield if necessary. After cooking, leave to stand for
15 minutes.
Place on high rack, brush with marinade and season. Cook
until no longer pink or internal temperature reaches 170°F.
Turn halfway through cooking. After cooking, cover with foil
and leave to stand for 5 minutes.
Place on high rack, brush with marinade and season. Cook
until no longer pink or internal temperature reaches 170°F.
Turn halfway through cooking. After cooking, cover with foil
and leave to stand for 5 minutes.
Place fat side down on low rack, season, shield if necessary.
After cooking, cover with foil and leave to stand for
15 minutes.
Wash and dry meat, remove skin, place thickest portion to
outside on high rack.
Place on high rack, brush with butter and season as
required. Turn halfway through cooking. Cook until no longer
pink and juices run clear. After cooking, cover with foil and
leave to stand for 3-5 minutes.
Wash and dry bird, place breast down on low rack, brush with
butter and season as required. Turn and drain halfway through
cooking. Cook until no longer pink and juices run clear. After
cooking, cover with foil and leave to stand for 10 minutes.
Temperature in thigh should be approx 185°F.
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