Beko 30 Inch Over the Range Convection Microwave Owner Manual - Manual (Page 24)

24 / 78 EN Microwave Oven / User Manual
3.3.24 Combination cooking
Combination cooking helps to brown and crisp
foods.
Type Quantity Time Notes
Beefburgers 4oz 16-19 minutes for two Place on microwave-proof plate, drain fat
and turn halfway through cooking.
Beef rump roast 1.0kg Rare: 15-20 minutes
Medium: 21-25 minutes
Well done: 26-30 minutes
Place fat side down on low rack, season,
shield if necessary
After cooking, leave to stand for 15 minutes.
Lamb roast, rolled,
boneless
1.0kg Rare: 15-20 minutes
Medium: 21-25 minutes
Well done: 26-30 minutes
Place fat side down on low rack, brush with
marinade and season, shield if necessary.
After cooking, leave to stand for 15 minutes.
Pork 2 chops Rare: 13-17 minutes
Medium: 18-23 minutes
Well done: 24-29 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.
Pork 4 chops Rare: 15-19 minutes
Medium: 20-25 minutes
Well done: 26-32 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.
Pork loin roast,
rolled, boneless
1.0kg Rare: 20-25 minutes
Medium: 26-30 minutes
Well done: 30-35 minutes
Place fat side down on low rack, season,
shield if necessary. After cooking, cover with
foil and leave to stand for 15 minutes.
Chicken breasts 1 lb. 16-26 minutes Wash and dry meat, remove skin, place thick-
est portion to outside on high rack.
Chicken boneless
portions
1 lb. 13-24 minutes 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.
Chicken, whole 1.3kg 25 - 40 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.
3 Operation