En-15
English
Meat & Poultry
Type of meat Microwave only***
Cooking time
Combination or grill
Cooking time
in minutes in minutes
BEEF
- rib* Grill 25 -30**
- roast* 600 W 5 Combi 3 7 - 8
- stew MAX then 250 W 10 then 60 - 75** – –
LAMB
- roast on the bone* 600 W 6 - 7 Combi 1 7 - 8
- rolled shoulder* 600 W 8 Combi 1 8 - 9
- stew* MAX then 250 W 10 then 40 - 50** – –
VEAL
- roast shoulder* 600 W 14 - 15 Combi 1 10 - 11
- stew MAX then 250 W 10 then 50 - 60 ** – –
PORK
- roast fillet* 600 W 15 - 17*** Combi 1 11 - 12
- roast spare rib* 600 W 15 - 17*** Combi 1 12 - 13
- stew MAX then 250 W 10 then 50 - 60** – –
- ribs* – – Grill 20
CHICKEN - GUINEA FOWL - TURKEY
- roast whole – – Combi 1 8 - 9
- pieces* 600 W 7 - 8 Combi 2 12 - 14
or Grill 25**
- turkey drumstick* – – Combi 1 8 - 9
- turkey pieces 600 W 12 Combi 1 10 - 11
DUCK
- roast whole – – Combi 1 then grill 9 - 10 then 4**
- pieces* – – Combi 1 then grill 7 - 8 then 6**
- stew MAX then 250 W 10 then 70** – –
RABBIT MAX 7 - 8 – –
GAME
- roast* MAX 5 - 6*** Combi 3 9 - 11
- stew MAX then 250 W 10 then 70** – –
CHIPOLATAS, MERGUEZ* MAX 3 - 4 Grill 12 - 14**
PORK SAUSAGE (1 pce)* – – Combi 2 8**
Toulouse Sausage (2 pces)* – – Combi 2 10
or Grill 15**
Note: For boned or stuffed meat, increase cooking time by at least 5 mins. (depending on weight).
* dish placed on the wire rack for grill or combination cooking, if the thickness of the meat allows; otherwise, on the turntable.
** Regardless of the weight.
*** with microwave-only cooking, the cooking times of joints (pork, veal, lamb, beef) apply to joints that have previously been browned on all
sides in a pan (for a few minutes).
For 500 g (time in minutes)
