8
MEAT
Standing
Time
(minutes)
No. Menu
Procedure
Roast Beef
* You can select desired cooking result.
MORE - Well done
STD - Medium
LESS - Rare
• Tie meat with string and shield edges.
• Place fat side down on a roasting rack.
• When oven stops and TURN FOOD, OVER is displayed, turn beef over and
continue cooking.
• After cooking, stand covered with aluminium foil.
5-15
Roast Lamb
* You can select desired cooking result.
MORE - Well done
STD - Medium
• Place fat side down on a roasting rack and season.
• Cover loosely with paper towel.
• When oven stops and TURN FOOD, OVER is displayed, turn lamb over.
• Cover loosely with paper towel, and continue cooking.
• After cooking, stand covered with aluminium foil.
1
• Season with season salt.
• Place breast side down on a roasting rack.
• Cover loosely with paper towel.
• When oven stops and TURN FOOD, OVER is displayed, turn chicken over and
season.
• Cover loosely with paper towel, and continue cooking.
• After cooking, stand covered with aluminium foil.
+3°C
Refrigerated
3
2
0.5-3.0 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.
0.1-0.6 kg
Fish Fillets
eg. Sea perch
1 tsp butter/fillet
1/2 tsp lemon juice/fillet
1-3
1.0-2.5 kg
+3°C
Refrigerated
5-15
6
Weight
Range
MEAT MENU GUIDE
• Place meat in a casserole dish just large enough to contain it.
• Add sugar, vinegar and water, cover with a casserole lid and cook.
• When oven stops and TURN FOOD, OVER is displayed, turn corned meat
over, and continue cooking.
• After cooking, stand covered with aluminium foil.
• Serve hot or cold as required.
Corned Meat 5-10
+3°C
Refrigerated
4
0.5-2.0 kg
Casserole • See recipes on page 9.1-4 serves
5
When you cook the following menus with INFORMATION COOK, press the MEAT pad until the desired menu appears
in the display.
Initial
Temperature
(approx.)
0.5-2.5 kg
+3°C
Refrigerated
Roast Chicken
5-15
1-2 tbsp. brown sugar
1-2 tbsp. malt vinegar
2-3 cups hot tap water
