Panasonic NN-CD989S Cookbook page 15

MEATS
DIRECTIONS FOR ROASTING MEAT ON COMBINATION
Choose tender and moderately tender cuts for dry
roasting and less-tender cuts for pot roasting.
Season as desired, but salt after cooking. Tie on bay
leaves and make slits to insert slivers of garlic for
flavor, if desired. Parchment paper may be used as a
cover.
Beef, Veal, Pork and Lamb roasts should be placed
fat-side down on a microwaveable, heat-safe roasting
rack set in a shallow dish. Shield the cut edges,
narrow ends and bony areas with small pieces of
aluminum foil for half of the roasting time. Basting
may be done near the end of the roasting time.
Turn roasts fat-side up after half the cooking time.
Ham with skin, should be placed in a dish, with a
narrow strip of aluminum foil around cut edge. After
60 minutes of cooking, remove skin and excess fat.
Turn, shield cut edge and continue cooking. Glaze
during the last 30 minutes of cooking. Canned and
ready-cooked hams may be shielded as described
and glazed during the last 10 minutes of cooking.
Pot roast should be placed in a microwaveable
heat-safe casserole along with vegetables,
seasonings and liquid. Cover with a lid. Use for less-
Meat Roasting Chart for Combination Cooking
Item
Beef 2 1 ⁄ - 4 lb (1.25 - 2 kg)
2
Rib
Rare
Medium
Well
Boneless Rib, top Sirloin
Rare
Medium
Well
Tenderloin
Rare
Medium
Pot Roast
1
Pork 2 ⁄ - 4 lb (1.25 - 2 kg)
2
Bone-in or Boneless
Ham (Ready-cooked)
Chops 2
4
Veal 2 1 ⁄ - 4 lb (1.25 - 2 kg)
2
Lamb 2 1 ⁄ - 4 lb (1.25 - 2 kg)
2
Bone-in
Medium
Well
Boneless
Medium
Well
tender cuts of beef, veal or lamb. Turn roast. Place
the dish on the Ceramic Tray.
To Cook by Time: Multiply the weight of the meat by
the time recommended in the chart, using the
recommended combination setting.
To Cook by Convection Cooking: Press the Auto
Convection Button three times for Beef-Medium. For
pork press the Auto Convection Button four times,
then enter the weight.
After cooking, let stand tented with foil, 10 - 15 minutes
to complete cooking and make carving easier. During
stand time, check the internal temperature of the
roast using a microwave or conventional
thermometer. The thermometer should not touch
bone or fat. If it does, the reading could be
inaccurate. If the temperatures are lower than
desired, return the roast to the oven and cook for a
few more minutes at the recommended Combination
Setting. DO NOT use a Microwave or Conventional
meat thermometer in the oven when cooking on
Combination.
Combination Cooking Time
Combination
minute/lb
Setting
2 12 - 15
2 15 - 18
1 24 - 28
2 14
2 17
1 24 - 26
4 10 - 12
4 13 - 14
2
3 19 - 22
1 18 - 21
3
3
1 20 - 23
2 15 - 18
1 19 - 21
2 15 - 18
1 19 - 21
- 14 -
minute/kg
24 - 30
30 - 36
45 - 46
1
⁄ - 17 29 - 35
2
1 ⁄ - 19 36 - 42
2
48 - 52
20 - 25
26 - 29
2 - 2 1 ⁄ hours total
2
38 - 45
36 - 43
14 - 16 minutes total
18 - 26 minutes total
41 - 47
30 - 36
38 - 42
30 - 36
38 - 42
Final Internal
Temperature
120˚F (50˚C)
130˚F (55˚C)
160˚F (70˚C)
120˚F (50˚C)
130˚F (55˚C)
160˚F (70˚C)
120˚F (50˚C)
130˚F (55˚C)
–––––––
170˚F (80˚C)
–––––––
170˚F (80˚C)
170˚F (80˚C)
160˚F (70˚C)
140˚F (60˚C)
160˚F (70˚C)
140˚F (60˚C)
160˚F (70˚C)