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Meat and poultry
Defrosted joints
If the meat has previously been frozen, ensure
it is properly thawed before cooking by micro -
wave. Defrosted joints of meat must be
allowed to
STAND
for a
minimum of
1 hour.
before cooking to ensure the centre is
fully defrosted.
Fat
Large amounts of fat absorb microwave
energy and can cause the meat next to it to
overcook. Always choose joints that aren’t
excessively fatty.
Standing time
Meat and poultry require a
minimum of
15 mins. STANDING TIME
wrapped in
aluminium foil after cooking by microwave.
Roast meat is always easier to carve after
STANDING and the meat will continue to cook
during the STAND TIME.
Bone
Bone tips on legs of lamb and crown roasts
may need shielding when cooked by
microwave, to prevent overcooking.
Guidelines
Turning
Joints and poultry
should be turned over
halfway through cooking.
Shielding
Large joints may need shielding with pieces of
smooth aluminium foil after half the cooking
time to avoid overcooking on the outside
edges. Turkeys and large chickens should
have their breast meat, legs and wings
protected. Secure foil with cocktail sticks and
do not
allow foil to touch the walls of the oven.
How to roast a joint by Combination
Place the joint on metal tray and place on
glass turntable.
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