Panasonic NNGD469MEPG - Manual (Page 27)

Cooking times for meat and poultry •
As meat will not be browned when cooking with the microwave setting only
, the microwave cooking times indicated below are for m
eat
that has first been browned in a frying pan on all sides (pork, veal, lamb and beef) or for meat that does not need to be brown
ed (poultry
fillets, rabbit).
•
In all cases, meat should be turned during cooking and left to stand after cooking is complete.
T
ype of meat
Grill or Combination Setting
Duration in minutes
Microwave only
Duration in minutes
Beef stew
-
-
Max then 250 W
10-12 then 60 to 75
roasting joint (1)
G 1 + 250 W then G 1
1
1
-12 per 500 g then 5 min
600 W
5 to 6 per 500 g
1 rib on the bone 850 g (1)
Gril 1 or G 1 + 250 W then G 1
33 - 35 9 then 15-16
-
-
Lamb saddle (< 900 g) (1) shoulder (> 900 g) (1) rolled shoulder (1)
G 1 + 600 W G 1 + 600 W G 1 + 600 W
7- 8 per 500 g 9 -10 per 500 g 10-1
1 per 500 g
600 W 600 W 600 W
8 - 9 per 500 g 9 - 10 per 500 g 1
1- 12 per 500 g
stew
-
-
Max then 250 W
10 -12 then 40 to 50
V
eal
shoulder roast (2)
G 1 + 600 W
1
1-12 per 500 g
600 W
14-15 per 500 g
Pork fillet roast (1)
G 1 + 600 W
1
1-12 per 500 g
600 W
15-16 per 500 g
shoulder roast (1)
G 1 + 600 W
13 - 14 per 500 g
600 W
16-17 per 500 g
En-25
English
Meat & poultry