Panasonic NN ST342M: Main Fare Meats

Main Fare Meats

Directions for Cooking Tender Cuts of Meat by Microwave

For best results, select roasts that are uniform in shape.

beginning of cooking, remove foil halfway through the

cooking time. Beef and pork rib roasts should be shielded

Place meat on a microwave rack in a suitable dish. Beef

by the bones. Foil should extend about

rib roast should be placed cut-side down. Other bone-in

5 cm down from bones. The shank and thin ends of

roasts should be placed fat-side down. Boneless roasts

boneless roasts should also be shielded. Make sure foil

should be placed fat-side up. Halfway through cooking,

does not touch the sides of the oven, as arcing may

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turn roasts. Half hams should be shielded by wrapping an

occur. Canned hams should be shielded on the top cut-

8 cm wide strip of foil around the large end of the ham.

edge with a 3 cm strip of foil. Wrap strip of foil around

Secure to the body of the ham with wooden toothpicks.

ham and secure to body of ham with wooden toothpicks.

Fold 3 cm over cut surface. For shank ham halves, shield

Fold 2 cm over cut surface. After heating, check tempera-

shank bone by cupping it with foil. One third of the way

ture using a meat thermometer. The thermometer should

through cooking, remove ham from oven and cut off skin.

not touch bone or fat. If it does, the reading could be

Turn fat side up and reshield edges. If desired, glaze last

inaccurate. Lower temperatures are found in the centre of

10 to 20 minutes of cooking.

the roast and in the muscle close to a large bone, such

Loosely cover baking dish with wax paper or paper towel

as a pork loin centre rib roast. If the temperatures are

to prevent splatter. If a large amount of juice accumulates

low, return meat to the oven and cook a few more min-

in the bottom of the dish, drain occasionally. If desired,

utes at the recommended power level. DO NOT USE A

reserve for making gravy. Multiply the weight of the roast

CONVENTIONAL MEAT THERMOMETER IN THE

by the minimum recommended times per 500 g.

MICROWAVE OVEN. Let stand, covered with foil, 10-15

Programme Power and Time.

minutes. During standing time the internal temperature

Meats can be shielded at the beginning of cooking or

equalises and the temperature rises 5°C to 10°C.

halfway through cooking. If you wish to shield at the

Directions for Cooking Less-Tender Cuts of Meat by Microwave

Less-tender cuts of meat such as pot roasts should be

or metal twist-ties. Use the nylon tie provided, otherwise,

1

cooked in liquid. Use

/2 to 2 cups of soup, broth, etc. per

use a piece of cotton string or a strip cut from the open

500 g of meat. Use an oven cooking bag or covered

end of the bag. Make six 2 cm slits in top of bag to allow

casserole when cooking less-tender cuts of meat. Select

steam to escape. Multiply the weight of the roast by the

a covered casserole deep enough so that the meat does

minimum recommended minutes per 500 g. Programme

not touch the lid. If an oven cooking bag is used, prepare

Power and Time. Turn meat over halfway through cook-

the bag according to package directions. Do not use wire

ing. Meat should be tender when cooked.

Meat Chart for Microwave Cooking

APPROX. COOKING TIME

MEAT POWER

(minutes per 500 g)

Beef

Roasts Medium MEDIUM 12 - 14

Chuck, Flank, Brisket MEDIUM 20 - 30

Pork

Leg of Pork MEDIUM 15 - 18

Loin of Pork MEDIUM 15 - 18

Pork Chops MEDIUM 8 - 10

Lamb

Medium MEDIUM 12 - 14

Well MEDIUM 15 - 18

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g

g

g

Main Fare Meats

Method:

CHILLI BEEF

Ware: 1.5-2.0 liter pot, plastic wrap.

Serves: 4

1. Place onion, vegetable oil, beef, tomato and bean

sauces in pot. Stir until combined.

Ingredients:

2. Cook on MED-HIGH for 12-15 minutes, stir onceduring

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500 g minced beef

g

cooking. Add flour, beef stock cube, and sour cream.

1 onion, diced

3. Stir and cook on MED-HIGH for 7-10 minutes or until

1 clove garlic, crushed

soft.

30 g (2 tablespoons) packet chilli seasoning mix

g

400 ml (1can) Tomato puree

SPAGHETTI MEAT SAUCE

200 g (1 can) kidney been, drained

g

Serves: 4

Method:

Ware: 2-liter pot, plastic wrap.

Ingredients:

1. Place all Ingredients, except kidney been in a pot. Stir

100 g (1p.) onion, diced

g

well. Cook on MED-HIGH power for 15-20 minutes or

5 g (1clove) garlic, crushed

g

until soft. Stir halfway through cooking and add kidney

150 g (1 p.) paprika, sliced

g

been, and stir well.

30 ml (2 tablespoons) vegetable oil

2. Serve with salad and cheese.

100 g (5 p.) sliced mushrooms

g

225 g lean meat loaf

g

200 ml red wine

CHINESE BEEF AND VEGETABLES

400 ml (1 cap.) tomatoes

Serves: 4

1

/2 teaspoon salt and pepper

Other spices on taste

Ingredients:

400 g rump steak, sliced

g

Method:

5 ml (1 teaspoon) chopped ginger

Ware: 2 liter pot, plastic wrap.

1 clove garlic, crushed

1. Cook onion, garlic and vegetable oil in pot on HIGH

15 ml (1 tablespoon) soy sauce

for 2 minutes. Add paprika, mushrooms, meat loaf, stir

30 ml (2 tablespoons) Hoi Sin sauce

1

well, cook, covered, on MED-HIGH for 6-8 minutes

60 ml (

/4 cup) beef stock

until half done.

500 ml (2 cups) sliced vegetables

2. Add red wine and crushed tomatoes, salt, pepper and

spices and cook, covered, on MED-HIGH for 8-10 min-

Method:

utes.

1. Place steak, ginger and garlic in a 3-litre casserole

dish. Cook on HIGH for 1 minute.

2. In a 1 cup jug combine sauces with stock. Add to meat

mixture. Cook on HIGH for 1-2 minutes.

PILAF

3. Add vegetables and cook on HIGH for 4-5 minutes,

Serves: 4

stirring halfway through cooking.

4. Let stand for 5 minutes before serving with rice or noo-

Ingredients:

dles.

200g (2 p.) carrot, sliced small cube

g

200g (2 p.) onion, diced

g

BARBECUED MARINATED SPARE RIBS

30 ml (2 tablespoons) vegetable oil

400 g pork for stew, sliced medium

g

Serves: 4

cube

3

Ingredients:

150 g (

g

/4 cup) rice, washed and steeped

1 kg pork spare ribs

kg

thought 40 minutes with 1 cup

3

190 ml (

/4 cup) fruit chutney

water

3

190 ml (

/4 cup) tomato sauce

250 ml (1cup) water

15 ml (1 tablespoon) soy sauce

Salt, spices seasoning mix, barberry on taste

15 ml (1 tablespoon) worcestershire sauce

1 clove Garlic

Method:

Method:

1. Place all ingredients in 3-litre casserole dish and mari-

Ware: 2 liter pot, plastic wrap.

nate for several hours or overnight.

1. Place meat, carrots, onion and oil in pot. Cook without

2. Cook ribs on MEDIUM for 28 to 32 minutes, turning

cover on HIGH power for 10 minutes.

once through cooking.

2. Add salt, spices seasoning mix, barberry, stir well, add

water and rice. Cook, covered, on HIGH power for 5-7

minutes. Then go on cook on MEDIUM power for 20-25

BEEF STROGANOFF

minutes or until cook.

Serves: 4

3. Let stand for 10 minutes into off oven.

Ingredients:

1 onion, sliced

15 ml (1 tablespoon) vegetable oil

500 g rump steak sliced into ribbons

g

30 ml (2 tablespoons) tomato sauce

30 ml (2 tablespoons) Tabasco

15 g (1 tablespoon) flour

g

1 beef stock cub

1

125 ml (

/2 cup) sour cream

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