DIRECT ACCESS CHART
FOOD START COOKWARE PREPARATION AT PAUSE AFTER MORE / LESS
QUANTITY TEMP. BEFORE COOKING COOKING + / -
ROAST
MEAT
JOINT
For joints Chilled. Low rack on Wash and dry joint. Turnover if Remove Important
of four metal tray on Brush with a little oil. necessary. from oven, Press More
common turntable. Place directly on low (Depending cover For a very well
sizes : (Alternatively rack on metal tray on on shape of loosely done pork result.
800 g / 1lb 13oz meat may be turntable. (Or in dish joint.) with foil
1200 g / 2lb 8oz placed in a on low rack.) and leave No Adjustment
1600 g / 3lb 2oz heatproof and to stand Pork.
2000 g / 4lb microproof dish for 15-20 Well done beef
on the low rack.) minutes or lamb.
Suitable Cuts: before
Pork - loin, leg carving. Press Less
Beef - topside, Lamb.
sirloin rolled rib. Beef.
Lamb -
shoulder, leg
SNACKS
For Room or Low rack on Remove from No pause. No stand Press More
reheating chilled turntable. packaging. No action required. For very chilled
FRESH, temp. Remove all foil required. items.
not frozen, containers.
precooked When heating No Adjustment
individual pastry several items arrange For items in the
items e.g individual evenly around edge 150 - 200g range.
meat or vegetable of rack. When cooking For individual pies
pies, pasties, one item place on edge and traditional
sausage rolls, slices of low rack. shape cornish
of quiche or pie. pasties.
1 pie / portion -
150g +/- 50g Press Less
For items in the
For heating; 100 - 150g range.
1,2,3 or 4 items. For flatter shaped
pasties, sausage
IMPORTANT rolls, slices of pie
This program is not or quiche.
intended for reheating
whole family size pies,
fruit pies or sweet mince
pies.
