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MEAT MENU GUIDE
Menu
Weight
Range
Roast Beef*
0.5-2.0 kg
* You can select desired cooking result.
Well done
Medium
Rare
0.5-2.0 kg
Roast Lamb*
* You can select desired cooking result.
Well done
Medium
Roast Pork*
0.5-2.0 kg
Seasoned Roast*
0.5-2.5 kg
Corned Meat*
0.5-2.0 kg
1-2 tbsp. brown suger
1-2 tbsp. malt vinegar
2-3 cups. hot tap water
When you cook the following menus with QUICK AND EASY, press the MEAT pad and then touch desired menu on the
MEAT
screen.
NOTE: The menus with "*" are cooked by the sensor. It is not necessary to enter quantity for them.
Initial
Temperature
(approx.)
+3°C
• Tie meat with string.
• Place the meat on a small roasting rack fat side down in a casserole dish.
Refrigerated
• Cover with 2 sheets of plastic wrap. Ensure that the start and finish extends down the sides and at least 2cm across
the bottom of the dish. Pierce both layers of plastic wrap with a carving fork 8 times around edges. (See diagrams on
6
page
)
• When oven stops, remove wrap, drain excessive juice, season and continue cooking.
• When oven stops again, turn beef over.
• After cooking, stand covered with aluminium foil.
• Place the meat on a small roasting rack fat side down in a casserole dish.
+3°C
• Cover with 2 sheets of plastic wrap. Ensure that the start and finish extends down the side and at least 2cm across
Refrigerated
the bottom of the dish. Pierce both layers of plastic wrap with a carving fork 8 times around edges. (See diagrams
6
on page
)
• When oven stops, remove wrap, drain excessive juice, season and continue cooking.
• When oven stops again, turn lamb over.
• After cooking, stand covered with aluminium foil.
+3°C
• Place the meat on a small roasting rack rind side down in a casserole dish.
• Cover with 2 sheets of plastic wrap. Ensure that the start and finish extends down the sides and at least 2cm across
Refrigerated
the bottom of the dish. Pierce both layers of plastic wrap with a carving fork 8 times around edges. (See diagrams on
6
page
)
• When oven stops, remove wrap, drain excessive juice, season and continue cooking.
• When oven stops again, turn pork over.
• After cooking, stand covered with aluminium foil.
+3°C
• See recipes on page
Refrigerated
+3°C
• Place the meat in a casserole dish just large enough to contain it.
• Add suger, vinegar and water, cover with a casserole lid and cook.
Refrigerated
• When oven stops, turn corned meat over, and continue cooking.
• After cooking, stand covered with aluminium foil.
• Serve hot or cold as required.
Procedure
7
6
and diagrams on page
.
5
Standing
Time
(minutes)
5-15
5-15
5-15
5-10
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