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Meat and Poultry
Guidelines
DEFROSTED JOINTS If the meat has previously been frozen, ensure it is properly thawed before cooking by microwave. 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.
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.
M E A N D P O U L T R Y
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