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MEAT MENU GUIDE
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Weight
Range
Meat Loaf
1 loaf tin
750 g mince meat
2 tbsp tomato paste
1 cup bread crumbs
1 small onion, chopped
1 clove garlic, crushed
1 egg, beaten
3 tbsp French onion soup mix
NOTE: 1. If you wish to cook more than 2.0 kg of beef or lamb, cook manually using times and power level supplied in the Roasting chart on page K.
2. For Roast Beef, Seasoned Roast, Roast Lamb and Roast Pork, you may be required to turn meat over upon removing the plastic wrap. The
oven display will inform when to follow this procedure.
3. To cover meats with 2 layers of plastic wrap, follow these diagrams.
1. 1st layer
Initial
Temperature
(approx.)
+3°C
• Combine all ingredients well in a large bowl.
• Press it into a well greased loaf tin.
Refrigerated
• After cooking, stand covered with aluminium foil and drain excessive juice before serving.
2. 2nd layer
Procedure
3. Pierce 8 times
with a carving fork
6
Standing
Time
(minutes)
5
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