Combination Cooking - Beko MWOTR 30200 CSS User Manual

Operation
3

3.3.24 Combination cooking

Combination cooking helps to brown and crisp
foods.
Type Quantity
Beefburgers 4oz
Beef rump roast 1.0kg
Lamb roast, rolled, 1.0kg
boneless
Pork 2 chops
Pork 4 chops
Pork loin roast, 1.0kg
rolled, boneless
Chicken breasts 1 lb.
Chicken boneless 1 lb.
portions
Chicken, whole 1.3kg
24 / 78 EN
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 thick-
est 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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