E-13
MEAT MENU GUIDE
Weight
Range
Menu
Procedure
0.5-3.0 kg
+3
°
C
Refrigerated
• Tie meat with string and
shield edges.
• Place fat side down on a
roasting rack.
• When oven stops and
is
displayed, turn beef over
and continue cooking.
• After cooking, stand covered
with aluminium foil.
Roast Beef
* You can select
desired doneness.
MORE - Well done
STD
- Medium
LESS - Rare
5-15
No.
Standing
Time
(minutes)
+3
°
C
Refrigerated
1.0-2.5 kg
Roast Chicken
• Season with season salt.
• Place breast side down on a
roasting rack.
• Cover loosely with paper
towel.
• When oven stops and
is
displayed, turn chicken over
and season.
• Cover loosely with paper
towel, and continue
cooking.
• After cooking, stand covered
with aluminium foil.
5-15
Fish Fillets
eg. Sea perch
1 tsp butter/fillet
1/2 tsp lemon juice/fillet
0.1-0.6 kg
+3
°
C
Refrigerated
• Arrange in a flan dish or a
casserole dish in a single
layer.
(Fold under the thin edges
of the fish.)
• Top with lemon juice and
butter.
• Cover with plastic wrap or
glass lid.
• After cooking, stand
covered.
1-3
Initial
Temperature
(approx.)
2
1
3
