5
MEAT
MEAT MENU GUIDE
When you cook the following menus with QUICK AND EASY, press the MEAT pad and then touch desired menu on the
screen.
NOTE: The menus with “
*
” are cooked by the sensor. It is not necessary to enter quantity for them.
Corned Meat*
Standing
Time
(minutes)
Menu
* You can select desired cooking result.
Well done
Medium
Rare
Initial
Temperature
(approx.)
Weight
Range
+3°C
Refrigerated
Procedure
* You can select desired cooking result.
Well done
Medium
Roast Lamb*
Roast Beef*
0.5-2.0 kg
+3°C
Refrigerated
Roast Pork*
0.5-2.0 kg
0.5-2.5 kg
Seasoned Roast*
+3°C
Refrigerated
• See recipes on page
7
and diagrams on page
6
.
+3°C
Refrigerated
0.5-2.0 kg
1-2 tbsp. brown suger
1-2 tbsp. malt vinegar
2-3 cups. hot tap water
• Tie meat with string.
• Place the meat on a small roasting rack fat side down in a casserole dish.
• Cover with 2 sheets of plastic wrap. Ensure that the start and finish extends down the sides and at least 2cm across
the bottom of the dish. Pierce both layers of plastic wrap with a carving fork 8 times around edges. (See diagrams on
page
6
)
• When oven stops, remove wrap, drain excessive juice, season and continue cooking.
• When oven stops again, turn beef over.
• After cooking, stand covered with aluminium foil.
+3°C
Refrigerated
0.5-2.0 kg
• Place the meat on a small roasting rack fat side down in a casserole dish.
• Cover with 2 sheets of plastic wrap. Ensure that the start and finish extends down the side and at least 2cm across
the bottom of the dish. Pierce both layers of plastic wrap with a carving fork 8 times around edges. (See diagrams
on page
6
)
• When oven stops, remove wrap, drain excessive juice, season and continue cooking.
• When oven stops again, turn lamb over.
• After cooking, stand covered with aluminium foil.
5-15
5-15
• Place the meat on a small roasting rack rind side down in a casserole dish.
• Cover with 2 sheets of plastic wrap. Ensure that the start and finish extends down the sides and at least 2cm across
the bottom of the dish. Pierce both layers of plastic wrap with a carving fork 8 times around edges. (See diagrams on
page
6
)
• When oven stops, remove wrap, drain excessive juice, season and continue cooking.
• When oven stops again, turn pork over.
• After cooking, stand covered with aluminium foil.
5-15
• Place the meat in a casserole dish just large enough to contain it.
• Add suger, vinegar and water, cover with a casserole lid and cook.
• When oven stops, turn corned meat over, and continue cooking.
• After cooking, stand covered with aluminium foil.
• Serve hot or cold as required.
5-10
