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Combination Cooking - Frigidaire FGMV154CLFA Use & Care Manual

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