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MEAT MENU GUIDE
No.
M enu
Roast Beef
* You can select
desired doneness.
M ORE - Well done
1
STD
LESS - Rare
Roast Chicken
2
Fish Fillets
eg. Sea perch
1 tsp butter/fillet
1/2 tsp lem on juice/fillet
3
Downloaded from:
http://www.usersmanualguide.com/
Weight
Range
0.5-3.0 kg
- M edium
1.0-2.5 kg
0.1-0.6 kg
Initial
Temperature
(approx.)
• Tie m eat w ith string and
+3°C
shield edges.
Refrigerated
• Place fat side dow n on a
roasting rack.
• W h en o v en st o p s an d
displayed, turn beef over
and continue cooking.
• After cooking, stand covered
w ith alum inium foil.
• Season w ith season salt.
+3°C
• Place breast side dow n on a
Refrigerated
roasting rack.
• Cover loosely w ith paper
tow el.
• W h en o v en st o p s an d
displayed, turn chicken over
and season.
• Cover loosely w ith paper
t o w el ,
cooking.
• After cooking, stand covered
w ith alum inium foil.
+3°C
• Arrange in a flan dish or a
casserole dish in a single
Refrigerated
layer.
(Fold under the thin edges
of the fish.)
• Top w ith lem on juice and
butter.
• Cover w ith plastic w rap or
glass lid.
• A f t er
covered.
E-13
Standing
Procedure
(minutes)
is
is
an d
co n t i n u e
co o ki n g ,
st an d
Time
5-15
5-15
1-3
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