• The cut can be deboned, rolled up and tied with a string at 25mm intervals
   
• It can be larded or barded
   
• It can be stuffed
   
• It can be marinated or seasoned with herbs and other seasonings.  Do not add salt before the meat is done.

This method is applied to the tender cuts such as rib, sirloin or rump (see meat cut charts).  No liquid is added and the meat is not covered with a lid or cling wrap.

• The meat may first be browned, but after about 15 minutes in the microwave oven cuts with an even fat layer do brown to a certain extent.  A basting mixture containing a sweet ingredient will also promote browning
   
• Cover thinner parts carefully with tinfoil to prevent overcooking
   
• Place the meat on a rack or an inverted saucer in the oven
   
• Microwave it at 100% power for approximately 3 minutes
   
• Adjust the setting to 70% power and microwave the meat according to the instructions in the table
   
• Remove the tinfoil approximately halfway through the cooking time
   
• Allow approximately 10 minutes’ standing time before serving
   
• Remember that the times in the table are merely indications and that they need to be adjusted according to your own circumstances and microwave oven

The times are for 500g meat, but for each extra 500g add only half the time.  Always start with approximately 3 minutes at 100% power and then continue with the following times at 70% power:

Certain ovens have a temperature probe which measures the internal temperature of larger, tender cuts such as leg of lamb and lamb rolls.  When using a probe, the time need not be set – only the internal temperature required and the power setting at which it has to be cooked: 70%.    The internal temperature for the different degrees of doneness is as follows:

Rare  = 60ºC
Medium done = 65ºC
Well done = 70ºC

Insert the probe as close to the centre of the meat as possible, taking care that the probe does not touch bone or fat.  Remember that the temperature raises approximately 2ºC after the meat has been removed from the oven.

• One requires a browning dish for this
   
• Dry the meat with a paper towel as promote better browning
   
• The meat should be at room temperature, since ice crystals can prevent browning
   
• Any seasoning except salt can be added before cooking
   
• Heat a browning dish at 100% power for 8 minutes or according to the manufacturer’s instructions
   
• A little oil can be brushed over the steaks
   
• Do not overload the browning dish since it is only the metal portion that browns the meat.  Place only 2 to 3 beef steaks or 4 to 5 chops on the dish
   
• Brown the meat on both sides according to the table
   
• Remove the meat from the browning dish during the standing time, since the temperature of the dish is so high that the meat will become overcooked

The browning dish has a special metal layer which absorbs microwave energy and which allows the dish to reach a temperature of approximately 250ºC within a short time.  It should consequently be handled with great care.  The browning dish is preheated in the microwave oven at 100% power.  Browning dishes come in different sizes and should therefore be preheated in the oven for different times (from 5 to 8 minutes).  Follow the manufacturer’s instructions.  Do not use scouring agents or sharp objects which can damage the dish.