62
Cooking Guide
Main Fare Meats
Lasagne
Serves: 4 to 6
Ingredients:
250 g
precooked lasagne
250 g
noodles
3 tablespoons
Parmesan cheese,
45 ml
extra
3 tablespoons
grated Mozzarella
45 ml
cheese, extra
Meat Sauce:
750 g
topside mince
750 ml
2
onions, finely chopped
2
2
stalks celery, finely
2
chopped
2
cloves garlic, crushed
2
2 tablespoons
dried mixed herbs
30 ml
425 g
prepared mustard
425 g
1 cup
tomato paste
250 ml
salt and pepper
Cheese Sauce:
3 tablespoons
butter
45 ml
3 tablespoons
flour
45 ml
1 cup
milk
250 ml
2 tablespoons
Parmesan cheese
30 ml
2 tablespoons
grated Mozzarella
30 ml
Cheese
ground black pepper
C
Directions for Grilling Meat
Method:
Place all meat sauce ingredients into a 3-litre
casserole dish and mix well. Cover and cook on
MEDIUM-HiGH for 25 to 30 minutes, stirring halfway
through cooking. Melt butter in a 1-litre casserole
dish on HIGH for 30 seconds. Add flour, stir and
cook on HIGH for 20 to 30 seconds. Add milk,
stirring, cook on HIGH for 2 minutes, stirring halfway
through cooking. Add cheese and pepper and mix
well. Place half of the meat sauce into a 4-litre
casserole dish. Layer 5 sheets of lasagne noodles
over meat sauce. Top with remaining meat sauce
and another 5 sheets of lasagne noodles. Spread
cheese sauce evenly over the noodles and sprinkle
with extra Parmesan and Mozzarella cheese.
To Cook by Convection:
Preheat oven to 180-C. Place lasagne in oven and
cook on 180-C for 30 minutes. Serve hot with a
green salad and garlic bread.
To Cook by Manual Combination:
Prepare as above. Cook on Combination 5 for 20 to
25 minutes or until golden brown.
Preheat oven with low rack on GRILL 1. Trim excess
fat from meat. Slash fat with a sharp knife to prevent
meat curling. Place meat on low rack with a dish
underneath, to catch drips. Cook for times
recommended in chart. Halfway through cooking,
turn meat over. Season after cooking. To test for
desired cooking, cut into meat. Red colour indicates
rare, pink indicates medium and grey indicates well
done.
MEAT
BEEf
Hamburger (approx. 3 cm thick)
Well
Fillet Mignon (approx. 3 cm thick)
Rare
Medium
Steak (approx. 3 cm thick)
Rare
Medium
Well
PORK
Chops 2 cm thick
Frankfurters
Ham Steak 1
1
/
2
cm thick
Sausages thick
thin
LAMB
Chops 2 cm thick (8 on rack)
Medium
Well
4 Lambs’kidneys (halved)
GRILL SETTING
Grill 1
Grill 1
Grill 1
Grill 1
Grill 1
Grill 1
Grill 1
Grill 2
Grill 1
Grill 1
Grill 1
Grill 1
Grill 1
Grill 1
APPROX. COOKING TIME
(in minutes)
12 to 14
8 to 10
12 to 14
10 to 12
14 to 16
16 to 18
16 to 18
4 to
6
6 to
8
10 to 12
6 to
8
12 to 14
14 to 16
6 to
8
Meat Grilling Chart
MC