En-14
DEFROSTED JOINTS
If the meat has previously been frozen, ensure it is properly thawed
before cooking by microwave. Defrosted joints of meat must be
allowed to STAND for a minimum of 1 hour before cooking to
ensure the centre is fully defrosted.
FAT
Large amounts of fat absorb microwave energy and can cause the
meat next to it to overcook. Always choose joints that aren’t
excessively fatty.
Cooking with microwave only
Place joints on an
upturned plate in a
microwaveable dish
and on the turntable.
It is important that the
joint should not soak
in its juice. The
upturned plate is not
needed for pieces of
meat or poultry if
fricasseed or cooked
with an accompaniment.
It is advisable to cover the meat with a lid or cling-film to speed up
cooking and prevent splashes.
STANDING TIME
Meat and poultry require a minimum of 15 mins. STANDING TIME
wrapped in tin foil after cooking by microwave. Roast meat is always
easier to carve after STANDING and the meat will continue to cook
during the STAND TIME.
BONE
Bone tips on legs of lamb and crown roasts may need shielding when
cooked by microwave, to prevent overcooking.
How to cook small cuts of meat by microwave
Some cuts of meat can be cooked by microwave although due to
their short cooking times and no heat source, they will not crisp and
brown.
They should always be cooked on a microwave rack to lift them out
of their juices.
Arrange drumsticks so the fleshiest part is towards the outside.
TURNING
Joints and poultry should be turned over halfway through cooking.
SHIELDING
Large joints may need shielding with pieces of smooth aluminium foil
after half the cooking time to avoid overcooking on the outside
edges. Turkeys and large chickens should have their breast meat,
legs and wings protected. Secure foil with toothpicks and do not
allow foil to touch the walls of the oven.
How to roast a joint by Combination
Place the joint on an
upturned saucer on
heatproof dish. Joints
are best cooked by
microwave only then
browned and crisped
by a final
Combination stage.
DO NOT cover.
Tips for stews and ragouts
BEFORE: the accompanying vegetables must be cut into regular
pieces and pre-cooked, otherwise they may stay crunchy when
cooking is completed. Lightly cover the pieces of meat with flour, to
ensure the sauce cooks properly.
DURING cooking, it is essential to keep the pieces of meat covered
by the liquid using an upturned saucer or plate (to prevent the meat
from drying out). Since cooking stews takes a long time and
sometimes there is a lot of evaporation, do not hesitate to add liquid
while cooking if necessary. Cover the vessel with a lid to restrict
evaporation. Bring to the boil on 1000 W for 10 to 12 mins. then
continue cooking for the desired length of time at 250 W.
Cooking small cuts of meat by Grill or Combination
Place food on the wire
rack. Place the wire
rack on the turntable.
Use a heatproof dish
to catch grease/drips.
For larger pieces or
pieces of meat that will
not fit without touching
the roof or catching on
the grill, place in a
heatproof dish on
turntable. The grilling
action will still brown
the food, but may take
slightly longer.
Meat & Poultry
Guidelines
