Main Fare Meats - Panasonic A883 Operating Manual

Directions for Cooking Tender Cuts of Meat by Microwave
For best results, select roasts that are uniform in shape.
Place meat on a microwave suitable rack in a rectangular dish.
Beef rib roast should be placed cut-side down. Other bone-in
roasts should be placed fat-side down. Boneless roasts should
be placed fat-side up. Halfway through cooking turn roasts.
Meats can be shielded at the beginning of cooking or halfway
through cooking. If you wish to shield at the beginning of cooking,
remove foil halfway through the cooking time. Beef and pork rib
roasts should be shielded by the bones. Foil should extend about
5 cm down from bones. The shank, thin ends of boneless roasts
should also be shielded.
Loosely cover baking dish with wax paper or paper towel to
prevent splatter. If a large amount of juice accumulates in the
bottom of the dish, drain occasionally. If desired, reserve for
making gravy. Multiply the weight of the roast by the minimum
recommended times per 500 g. Programme Power and Time.
After heating, check temperature using a meat thermometer. The
thermometer should not touch bone or fat. If it does, the reading
could be inaccurate. Lower temperatures are found in the centre
of the roast and in the muscle close to a large bone, such as a
pork loin centre rib roast. If the temperatures are low, return meat
to the oven and cook a few more minutes at the recommended
power level. DO NOT USE A CONVENTIONAL MEAT
THERMOMETER IN THE MICROWAVE OVEN. Let stand,
covered with foil, 10 to 15 minutes. During standing time the
internal temperature equalises and the temperature rises 5°C to
10°C.
Half hams should be shielded by wrapping an 8 cm wide strip of
foil around the large end of the ham. Secure to the body of the
ham with wooden toothpicks. Fold 3 cm over cut surface. For
shank ham halves, shield shank bone by cupping it with foil. One
third of the way through cooking, remove ham from oven and cut
off skin. Turn fat-side up and re-shield edges. If desired, glaze
last 10 to 20 minutes of cooking.
Canned hams should be shielded on the top cut-edge with a 3
cm strip of foil. Wrap strip of foil around ham and secure to body
of ham with wooden toothpicks. Fold 2 cm over cut surface. If
desired, glaze last 10 to 20 minutes of cooking.
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