Frigidaire FFMV154CLS Complete Owner's Guide (English) - Page 19

Combination cooking Combination cooking helps to brown and crisp foods. Type Beefburgers Beef rump roast Quantity 4oz 1.0kg Lamb 1.0kg roast, rolled, boneless Pork 2 chops Pork 4 chops Pork loin roast, rolled, boneless Chicken breasts Chicken boneless portions 1.0kg 1 lb. 1 lb. Chicken, whole 1.3kg Time Notes 16-19 minutes for two Rare: 15-20 minutes Medium: 21-25 minutes Well done: 26-30 minutes Rare: 15 -20 minutes Medium: 21-25 minutes Well done: 26-30 minutes Rare: 13-17 minutes Medium: 18-23 minutes Well done: 24-29 minutes Rare: 15-19 minutes Medium: 20-25 minutes Well done: 26-32 minutes Rare: 20-25 minutes Medium: 26-30 minutes Well done: 30-35 minutes 16-26 minutes 13-24 minutes 25 4-0 minutes Place on microwave-proof plate, drain fat and turn halfway through cooking. Place fat side down on low rack, season, shield if necessary After cooking, leave to stand for 15 minutes. Place fat side down on low rack, brush with marinade and season, shield if necessary. After cooking, leave to stand for 15 minutes. Place on high rack, brush with marinade and season. Cook until no longer pink or internal temperature reaches 170°F. Turn halfway through cooking. After cooking, cover with foil and leave to stand for 5 minutes. Place on high rack, brush with marinade and season. Cook until no longer pink or internal temperature reaches 170°F. Turn halfway through cooking. After cooking, cover with foil and leave to stand for 5 minutes. Place fat side down on low rack, season, shield if necessary. After cooking, cover with foil and leave to stand for 15 minutes. Wash and dry meat, remove skin, place thickest portion to outside on high rack. Place on high rack, brush with butter and season as required. Turn halfway through cooking. Cook until no longer pink and juices run clear. After cooking, cover with foil and leave to stand for 3-5 minutes. Wash and dry bird, place breast down on low rack, brush with butter and season as required. Turn and drain halfway through cooking. Cook until no longer pink and juices run clear. After cooking, cover with foil and leave to stand for 10 minutes. Temperature in thigh should be approx 185°F. 19