Cooking times for meat and poultry
• As meat will not be browned when cooking with the microwave setting only, the microwave cooking times indicated below are for meat
that has first been browned in a frying pan on all sides (pork, veal, lamb and beef) or for meat that does not need to be browned (poultry
fillets, rabbit).
• In all cases, meat should be turned during cooking and left to stand after cooking is complete.
Type of meat
Grill or Combination
Setting
Duration in minutes
Microwave
only
Duration in minutes
Beef
stew - - Max then 250 W
10-12 then 60 to 75
roasting joint (1) G 1 + 250 W then G 1 11 -12 per 500 g then 5 min 600 W 5 to 6 per 500 g
1 rib on the bone 850 g (1)
Gril 1 or
G 1 + 250 W then G 1
33 - 35
9 then 15-16
- -
Lamb
saddle (< 900 g) (1)
shoulder (> 900 g) (1)
rolled shoulder (1)
G 1 + 600 W
G 1 + 600 W
G 1 + 600 W
7- 8 per 500 g
9 -10 per 500 g
10-11 per 500 g
600 W
600 W
600 W
8 - 9 per 500 g
9 - 10 per 500 g
11- 12 per 500 g
stew - - Max then 250 W 10 -12 then 40 to 50
Veal
shoulder roast (2) G 1 + 600 W 11-12 per 500 g 600 W 14-15 per 500 g
Pork
fillet roast (1) G 1 + 600 W 11-12 per 500 g 600 W 15-16 per 500 g
shoulder roast (1) G 1 + 600 W 13 - 14 per 500 g 600 W 16-17 per 500 g
En-25
English
Meat & poultry
