Sharp R-820BK R-820BK/BW Microwave Operation Manual - Page 29
Roasting
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ROASTING The ROAST setting roasts perfectly. Preheating the oven is not necessary for roasting meat and poultry. Place foods on the rack which holds meat out of its juices. Never cover the rack with aluminum foil. You don't need a pan because the turntable will catch the drippings. HELPFUL TIPS: * Shield thin or bony areas of roasts or breast, wing tips and legs of poultry to prevent overbrowning. Use small smooth strips of aluminum foil. * Should you wish to have gravy, place a shallow oven-glass baking dish below the meat on the rack to collect any juices. When food is done, simply make gravy in the baking dish and cook using HIGH power. * Roast less-tender cuts of beef in heat-resistant and microwave-safe covered casserole or in oven cooking bag set in baking dish. Covering helps tenderize meat. * Check doneness after minimum time using a meat thermometer. Add additional time, if necessary. * After cooking, cover roasts with "tent" of foil and let stand 5 to 10 minutes before carving. ROASTING CHART CUT TIME-MIN/LB ON ROAST Beef Roasts (tender cuts) Rare: 10-12 Medium: 11-13 Well Done: 12-14 Roasts (less tender cuts) Rare: 12-16 Medium: 14-18 Well Done: 20-22 Veal Roasts (boned, rolled, tied) Breast (stuffed) Well Done: 14-16 Well Done: 11-13 Pork Roasts (boned, rolled, tied or bone-in) Smoked Ham Well Done: 15-17 7-9 min. Lamb Leg Roasts Rare: 11-13 Medium: 13-15 Well Done: 15-17 Poultry Chicken, whole (unstuffed) Chicken, pieces (bone-in) Poultry Cutlet(boneless) Turkey Breast Turkey, whole (unstuffed) COMPU ROAST 1 COMPU GRILL 5 COMPU GRILL 4 COMPU ROAST 3 COMPU ROAST 1 R E M O V A L I N T E R N A L T E M P. TEMPERATURE A F T E R S T A N D I N G 120°F. 130°F. 150°F. 120°F. 130°F. 150°F. 140°F. 150°F. 160°F. 140°F. 150°F. 160°F. 155°F. 160°F. 165°-170°F. 170°F. 165°F. 130°F. 170°F. 140°F. 120°F. 135°F. 150°F. 130°F. 145°F. 160°F. 175°F. 175°F. 165°F. 165°F. 175°F. 185°F. 185°F. 170°F. 170°F. 185°F. 27