User Manual

E – 28
Standing
Time
(minutes)
Weight
Range
Initial
Temperature
(approx.)
MEAT MENU GUIDE
No. Menu
* You can select desired cooking result.
MORE - Well done
STD - Medium
LESS - Rare
+3°C
Refrigerated
Procedure
Roast Beef 0.5-2.0 kg
When you cook the following menus with SENSOR COOK, press the
MEAT pad until the desired menu appears in the display.
• 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 E-29)
•
When oven stops with REMOVE WRAP,
DRAIN JUICE displayed, remove wrap, drain
excessive juice, season and continue cooking.
• When oven stops and TURN BEEF, OVER is
displayed, turn beef over.
•
After cooking, stand covered with aluminium foil.
5-15
* You can select desired cooking result.
MORE - Well done
STD - Medium
Roast Lamb
+3°C
Refrigerated
0.5-2.0 kg
5-15
Roast Chicken
0.5-2.0 kg
1-2 tbsp. brown suger
1-2 tbsp. malt vinegar
2-3 cups. hot tap water
Corned Meat
1.0-2.5 kg
+3°C
Refrigerated
•
Remove neck, tail and excess fat from chicken.
• Rinse inside of chicken with cold tap water.
• Drain and dry chicken with paper towel.
• Tie legs together prior cooking.
• Place the chicken on a small roasting rack
breast 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 E-29)
• When oven stops with REMOVE WRAP,
DRAIN JUICE displayed, remove wrap, drain
excessive juice, brush with butter, season
and continue cooking.
•
When oven stops and TURN CHICKEN, OVER
is displayed, turn chicken over and season.
• After cooking, stand covered with aluminium foil.
5-15
+3°C
Refrigerated
• 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 and TURN CORNED,
MEAT OVER is displayed, turn corned meat
over, and continue cooking.
•
After cooking, stand covered with aluminium foil.
• Serve hot or cold as required.
5-10
5
Seasoned Roast 0.5-2.5 kg
1-4 servesCasserole
6
• 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 E-29)
•
When oven stops with REMOVE WRAP,
DRAIN JUICE displayed, remove wrap, drain
excessive juice, season and continue cooking.
• When oven stops and TURN LAMB, OVER
is displayed, turn lamb over.
•
After cooking, stand covered with aluminium foil.
• See recipes on page E-30.
• See recipes on page E-31 and diagrams on
page E-29.
+3°C
Refrigerated
1
3
4
2