Meat

Many meats can be defrosted and cooked successfully in the microwave. However, tender cuts work much better than tough cuts that require long, slow cooking (best done conventionally or in a pressure cooker). Cooked meat dishes too can be defrosted and reheated beautifully.

Cooking meat

Minced (ground) meat

Minced meat cooks well in a microwave, either with or without a sauce. There is no need to add fat. Simply spread the meat in a thin layer in a shallow dish, cover and cook on Full Power, stirring every 30 seconds, until no longer pink and all the grains are separate. Pour the melted fat from the dish before adding sauce or vegetables.

Burgers

Meat, vegetable and quorn burgers cook well in the microwave. Ideally, use a browning dish but they can be cooked on a microwave rack over a plate to catch the drips.

Chops and steaks

These are particularly good cooked on a browning dish. Alternatively, for chops, coat in a browning agent before cooking. For beefsteaks, I recommend you grill (broil) or fry (saute) them conventionally. Both chops and steaks can also be cooked in a sauce in a casserole dish (Dutch oven). Choose chops or steaks of equal size if you want to cook more than one at a time. Cook with the thickest edge of meat to the outside of the dish and make sure they do not overlap. Just cover them in sauce (a can of condensed soup, for instance) and add any flavourings like herbs, but no salt. Cook them on Full Power in their sauce until the liquid boils, then cook on Medium for 30 minutes per 450 g/1 lb meat. Taste and season before serving.

Offal

Liver and kidneys cook quickly and well in a microwave in a sauce. Make sure they are cut into even-sized pieces and take care not to overcook as the flesh toughens easily. Place in a casserole dish (Dutch oven), just cover with a sauce, cook on Full Power until the sauce bubbles, then cook on Medium until tender ‚Äì test after every minute. Liver can also be cooked on a browning dish.

Hearts need long, slow cooking and are best cooked conventionally.

Sausages

It‚Äôs only worth microwaving sausages if you have a browning dish. If not, I recommend that you cook them conventionally. You can defrost them, however. For a smoked pork ring and frankfurters, see the preparation and cooking times in Convenience foods.

Casseroles

Don‚Äôt try and cook casseroles using tough cuts that require long, slow cooking; the result will be disappointing. But chicken and other poultry, game, tender cuts of meat, such as chops or steaks, and quorn steaks and pieces can be ‚Äòcasseroled‚Äô in a sauce very successfully using the following method.

Cook any onion or vegetables in a little oil in a casserole dish (Dutch oven) for 1-2 minutes until slightly softened. Brown the meat conventionally in a frying pan (skillet), then add to the vegetables with the liquid and flavourings. Do not add salt until fully cooked.

For best results, follow these guidelines.

Use no more than 300 m/¬Ω pt/1¬º cups liquid to each 450 g/ 1 lb meat.
Make sure the dish is large enough to allow for the liquid bubbling up inside the covered dish but not so large the food sits in a thin layer or it will dry up as microwave cooking time is longer than normal.
Cook on Full Power until the liquid boils, then turn down to Medium and cook for 30 minutes per 450 g/1 lb meat.
Test, then cook in 3-minute bursts until cooked through.
Lift out the meat, cover and leave to stand while you thicken the juices. Blend a little cornflour (cornstarch) with some cold water. Stir in, return to the microwave and cook on Full Power for 1-2 minutes until thickened. Stir again, taste and season as necessary. Return the meat to the casserole, microwave on Full Power for 1 minute to reheat, and serve.
Quorn steaks and pieces are very tender and need only to be heated in the sauce for flavour. I recommend no more than 15 minutes per 450 g/1 lb.

Barbecues

Chops, sausages, poultry and game can all be cooked quickly in the microwave, then finished off on the barbecue. This ensures they are cooked through thoroughly.

Bacon and gammon

Bacon rashers (slices): These cook well in the microwave because the high percentage of fat to lean encourages browning and crisping.

Always cook rashers on a microwave rack with a dish beneath to catch fat drips.
Cover the bacon with a dome, an upturned bowl, greaseproof (waxed) paper or kitchen paper (paper towels) ‚Äì but take care as kitchen paper tends to stick ‚Äì to prevent splashes of fat.
Cook on Full Power for 20 seconds to 1 minute per rasher, depending on the power output of your oven and the thickness and size of the rashers.

Gammon steaks and bacon chops: Cook on a microwave rack or use a browning dish. Always remove the rind from bacon and gammon and snip the fat and rind at intervals to stop the meat curling as it cooks.

Stuffed bacon rolls (Angels or devils on horseback): Make the rolls in the usual way and secure them with wooden cocktail sticks (toothpicks). Arrange them around the edge of a plate and cover as for bacon rashers (slices). Rearrange and turn over when they start to spit. Cook until the bacon is lightly browned but not hard.

Gammon and bacon joints: These keep their shape and flavour when cooked in the microwave and are especially good if you want to slice the meat and serve it cold. Unless the joint is one of the pre-shaped, round kind, it must be soaked overnight in two or three changes of water, otherwise salt will remain in the meat rather than dissolving as it does when boiled or cooked in a conventional oven and the result will be unbearably salty.

Always cook gammon and bacon joints in a roasting bag. If you want to glaze the fat, remove the rind after cooking, cut the surface of the fat into diamond shapes, brush with warmed honey or marmalade and brown under a conventional grill (broiler).

Kebabs

Because kebabs are made with tender cuts of meat, fish, offal or poultry, they cook well in a microwave. Follow these general rules.

Marinate meat or poultry first for added flavour and colour (see Browning foods).
Use soaked wooden skewers, not metal ones, and cook up to four at one time.
Cut foods into even-sized pieces for more even cooking.
Place on a microwave rack over a plate to catch any juices, or use a browning dish.
Cover with a dome of greaseproof (waxed) paper to prevent spluttering.
Microwave on Full Power for 1-2 minutes per kebab, depending on the power output of your oven. Turn over. Continue cooking in 30-second bursts, until cooked to your liking (the exact time depends on the type and quantity of food), turning again, if necessary.

Pates and terrines

These cook much more quickly in a microwave. Prepare in your normal way. Turn into a suitable, microwave-safe container. Cover with greaseproof (waxed) paper. Cook on Medium-High for 20-30 minutes per 900 g/2 lb meat until the mixture feels just firm to the touch. Cover with clean greaseproof paper and weigh down with heavy weights. Leave until cold, then chill overnight.

Note: Pates and delicatessen meats to be served cold are not suitable for defrosting in the microwave. The fat will run and the food become warm before it is defrosted.

Defrosting meat

With a microwave, joints can be defrosted in under 2 hours, and most smaller cuts in under an hour. Unfortunately, you can‚Äôt just put the meat in, turn the microwave to ‚Äòdefrost‚Äô and leave it. The defrosting must be done in short bursts with standing time in between and the meat turned frequently, to make sure the thinner parts do not start to cook before the centre is defrosted. If your microwave has an auto-defrost facility, it will automatically stop the oven and tell you to turn the meat before restarting after the sufficient standing time. See the individual entries over the next few pages for details of correct timings.

Chops, steaks, sausages, offal, bacon, minced (ground) and cubed meat can be defrosted completely in the microwave, following the simple guidelines given later.

Joints are best started in the microwave, then left to complete defrosting at room temperature. Most joints are an uneven shape, and this makes uniform defrosting difficult, but the whole process can still take under 2 hours.

Small, thin pieces of meat can be defrosted and cooked in one operation, but results are not very good (with the exception of burgers). It is best, whenever possible, to defrost, then cook.

Standing times

Standing time is important for good results. During standing time, heat spreads through the food, defrosting the centre where microwaves cannot penetrate. Unless otherwise stated, always wrap food in foil, shiny side in, during standing time. This keeps the heat in and encourages defrosting.

If you have a microwave with automatic or ‚Äòcyclic‚Äô defrosting, it will pulse energy on and off during the selected defrosting time, so that standing time is built into the process. It is still a good idea to give some foil-wrapped standing time at the end of defrosting for even results.

Note: Extra microwaving will not reduce the standing time, so don‚Äôt be tempted to try this. All that will happen is that the outside of the meat will begin to cook while the centre remains frozen.

Preparing meat for defrosting

Meat gives out liquid during defrosting, so a microwave rack is essential. Stand the microwave rack over a shallow dish so the liquid drips through. If you allow the meat to stand in the liquid, it will begin to cook as the liquid heats up.

Joints

Leave the joint in the freezer wrapper. Put on the microwave rack over a shallow dish. After 15 minutes of defrosting, unwrap. If it has a bone, protect the ends with small, smooth pieces of foil.
Stand the joint on the microwave rack and cover with a dome of greaseproof (waxed paper), clingfilm (plastic wrap) or an upturned dish that will cover the meat completely.
If the joint is an uneven shape (such as a leg or shoulder), position with the thickest part towards the outside. If the joint is big and it isn‚Äôt possible to do this, protect the thinnest end with a smooth piece of foil.

Sliced meat

Thick slices of meat (such as braising steak) often stick together when frozen, so start the meat defrosting in its pack. As soon as it has defrosted sufficiently, separate the pieces and arrange them on the microwave rack so that the thickest edges are towards the outside. Cover with clingfilm (plastic wrap), a dome or inverted dish that covers the meat completely and continue defrosting.

Cubed meat

If the meat has been freeflow frozen (i.e. isn‚Äôt stuck together), arrange the cubes on a microwave rack and cover. As the meat defrosts, rearrange the pieces, moving the most frozen ones from the centre to the edge.

If the meat has been frozen in a solid block, put it on the microwave rack and cover. As the cubes defrost and can be separated from the block, remove and wrap them in foil to stand while the remainder defrost.

Sausages

If sausages are stuck together, start defrosting them in their pack, then free them as soon as possible. Arrange around the edge of a microwave rack to finish defrosting, covering with greaseproof (waxed) paper or clingfilm (plastic wrap).

Freeflow sausages (frozen separately) should be arranged in a circle around the edge of the microwave rack. Make an inner circle too, if necessary, then cover. Move the sausages around as they begin to defrost.

Bacon rashers (slices)

Start bacon rashers defrosting in their pack on a microwave rack over a plate. As soon as the top rasher is soft, open the pack and peel away as many rashers as you can. Wrap them in foil while the remainder defrost.

Continue defrosting on the microwave rack, peeling rashers away as soon as they become soft enough.

Minced (ground) meat and sausagemeat

If the meat is freeflow frozen, there is no need to defrost it before cooking.

Mince frozen in a block should be put on the microwave rack, then covered with a dome of greaseproof (waxed) paper, clingfilm (plastic wrap), or an inverted dish. As the edges begin to defrost (before they begin to turn grey as it begins to cook), scrape the meat away and set aside in a foil-covered bowl.

Break up the block as soon as possible. If this is not done, the outside will cook while the centre remains frozen.

Sausagemeat should be defrosted in the same way.

Cooked meat dishes

Frozen casseroles and other meat dishes containing a sauce can be reheated from frozen on Full Power, but for best results, defrost first and then reheat on Medium. Don‚Äôt try to reheat meat pies from frozen or the pastry (paste) will be completely soggy.

If a casserole was frozen in a dish, it can be defrosted and reheated in the same dish. If it wasn‚Äôt, you will have to transfer the meat to a suitable container.

As the casserole or meat dish in sauce begins to defrost, the edges will melt. Break up the block as this happens and stir, rearranging any large pieces of meat, so that the colder parts are pushed to the outer edges.

Roasting meat

Small pieces of meat, such as stuffed pork or lamb tenderloin, roast well in the microwave but, in my opinion, largerjointsarenot as good as when cooked conventionally. However, you will discover what suits you when you have experimented a little. The chart below gives you complete times for microwave cooking but to reduce cooking times substantially and save you fuel, I recommend, ideally, a combination of microwave and conventional oven (unless you have a combination cooker).

Weigh your joint and cook in the microwave for half its cooking time (calculated by weight), then transfer to a hot conventional oven for the remaining cooking time (by weight). So, for example, cook a 1.75 kg/4 lb leg of lamb in the microwave for 12-16 minutes, then transfer to the hot conventional oven for 40 minutes. This saves about an hour. (While the meat is microwaving, you can save even more time by putting your potatoes in the top of the oven to start roasting!)

If you have a 900-1000 watt cooker, you may find it best to roast meat on Medium instead of Medium-High. If you do this, use the cooking times given in individual entries for a 700-750 watt cooker.

Meat temperature chart

Type of meat	Remove from the microwave at	Temperature after standing	Approximate cooking time per 450 g/1 lb on Medium-High
Beef, rare	49¬∞C/120¬∞F	60¬∞C/140¬∞F	6-8 minutes
Beef, medium	60¬∞C/140¬∞F	71¬∞C/160¬∞F	8-10 minutes
Beef, well-done	71¬∞C/160¬∞F	77¬∞C/170¬∞F	10-12 minutes
Lamb, medium	66¬∞C/150¬∞F	77¬∞C/170¬∞F	7-9 minutes
Lamb, well-done	71¬∞C/160¬∞F	82¬∞C/180¬∞F	10-12 minutes
Pork, gammon and ham	82¬∞C/180¬∞F	88¬∞C/190¬∞F	8-12 minutes
Veal	66¬∞C/150¬∞F	77¬∞C/170¬∞F	6-10 minutes
Chicken	82¬∞C/180¬∞F	88¬∞C/190¬∞F	7-10 minutes
Turkey	79¬∞C/175¬∞F	90¬∞C/195¬∞F	8-11 minutes

General rules for meat

Position meat with the thickest parts towards the outside. Protect thin parts and bone ends with thin strips of smooth foil.
Defrost meat completely before cooking.
Usually, if meat takes more than 15 minutes to cook, it will brown in the microwave because of the high fat content. However, it won‚Äôt look as brown as when cooked conventionally, so use a browning agent or marinade or place in a roaster bag to assist the process. Alternatively, use a browning dish.
When using a roaster bag, put the meat on a microwave rack or upturned saucer over a plate and make a small slit in the base of the bag so the juices drain on to the plate.
Don‚Äôt salt meat before cooking or it will toughen the surface.
Never use a conventional meat thermometer in the microwave. Use a special microwave meat thermometer.
For kebabs, use soaked wooden skewers, not metal.
Meat is best cooked from room temperature. If cooking straight from the fridge, add a further 1-2 minutes per 450 g/1 lb.
To test whether roast meat is cooked, test it with a skewer. It should feel tender. For a more definitive result, use a microwave meat thermometer and cook according to the table above.

Defrosting and cooking times for meat

In the following pages I have listed different types of meat and how to defrost and cook them to perfection. I cannot stress enough that all times are approximate as every microwave oven is different and every piece of meat is a slightly different size and shape. Always use the shortest time, test the meat, then add on a little more time as necessary.

Remember, standing time is crucial for perfect results.

Bacon rashers (slices)

Defrosting: Place in their wrapper on a microwave rack over a plate. As soon as the top rasher is softening, peel off as many rashers as possible. Turn over. Stop defrosting as soon as possible. The rashers can be cooked as soon as they are separated.

Quantity	Time on Medium-Low (all power outputs)
8	2 mins

Standing time: None. Wrap rashers in foil as they are removed until all are defrosted.

Cooking: Lay rashers on a microwave rack over a plate. Cover loosely with greaseproof (waxed) paper or kitchen paper (paper towels).

Quantity	Time on Full Power
	600-650w	700-750w	800-850w	900-1000w
1	1 min	45 secs	30 secs	20 secs

Standing time: None.

Burgers (all types)

Meat, veggie and quorn burgers can all be treated in the same way. Cook from frozen.

Cooking: Arrange in a circle on a microwave rack over a plate. Cover with greaseproof (waxed) paper to prevent spluttering. Turn over halfway through cooking. For quorn and veggie burgers, brush with a little oil before cooking.

Quantity	Time on Full Power
	600-650w	700-750w	800-850w	900-1000w
1	1¬Ω mins	1¬º mins	1 min	50 secs-1 min
2	3 mins	2¬Ω mins	2 mins	1¬æ-3mins
4	5-6mins	4-6 mins	3¬Ω-4 mins	2¬Ω-3¬Ω mins

Beef joint on the bone

Defrosting: Place on a microwave rack over a shallow dish to catch the drips. Cover with a dome of greaseproof (waxed) paper, clingfilm (plastic wrap) or an inverted dish. Turn over every 5 minutes. Note standing time halfway through.

Quantity	Time on Medium-Low (all power outputs)
per 450 g/1 lb	5-8 mins

Standing time: 30 minutes, halfway through defrosting, wrapped in foil, shiny side in (remove before returning to the microwave). After completing microwave defrosting time, re-wrap in foil and leave to finish defrosting at room temperature.

Cooking: Place on a microwave rack over a plate or shallow dish. Protect any bone ends with thin strips of foil, place in a roaster bag and seal with a plastic tie. Turn the meat over halfway through cooking.

Quantity	Time on Medium-High
	600-650w	700-750w	800-850w	900-1000w
per 450g/1 lb
Rare	5-6 mins	4¬Ω-5 mins	4-4¬Ω mins	3¬Ω-4 mins
Medium	7-8 mins	6¬Ω-7 mins	6-6¬Ω mins	5¬Ω-6 mins
Well-done	11-12 mins	10-11 mins	9-10 mins	8-9 mins

Standing time: 15-20 minutes for rare or medium, 20-25 minutes for well-done, covered with a dome of foil, shiny side in.

Beef joint without bone

This is suitable for boned and rolled joints, or boneless joints, like topside.

Quantity	Time on Medium-Low (all power outputs)
per 450 g/1 lb	8-10 mins

Standing time: 30 minutes halfway through defrosting, wrapped in foil, shiny side in (remove before continuing microwaving). After completing microwave defrosting time, re-wrap in foil and leave to finish defrosting at room temperature.

Cooking: Place on a microwave rack over plate or shallow dish, fat side down, place in a roaster bag and seal with a plastic tie. Turn the meat over halfway through cooking.

Quantity	Time on Medium-High
	600-650w	700-750w	800-850w	900-1000w
per 450g/1 lb
Rare	6-7 mins	5-6 mins	4-5 mins	3¬Ω-4 mins
Medium	9-10 mins	8-9 mins	7-8 mins	6-7 mins
Well-done	10-12 mins	9-10 mins	8-9 mins	7-8 mins

Standing time: 15-20 minutes for rare and medium, 20-25 minutes for well-done, covered with a dome of foil, shiny side in.

Beef steaks

Defrosting: Place on a microwave rack over a shallow dish to catch the drips, thickest parts facing outwards. Cover with a dome of greaseproof (waxed) paper, clingfilm (plastic wrap) or an inverted dish. If in a solid block, begin to defrost in the wrapper, separate and arrange as soon as possible.Turn over two or three times during defrosting.

Quantity	Time on Medium-Low (all power outputs)
per 450 g/1 lb	6-10 mins (depending on thickness)

Standing time: 5-10 minutes, wrapped in foil, shiny side in.

Cooking: I recommend cooking steaks in the microwave only if you use a browning dish or cook them in a sauce.

Gammon and ham joints

Quantity	Time on Medium-Low (all power outputs)
per 450 g/1 lb	8-10 mins

Standing time: 30 minutes halfway through defrosting, wrapped in foil, shiny side in (remove the foil before continuing microwaving). After completing microwave defrosting time, re-wrap in foil and leave to finish defrosting at room temperature.

Cooking: Place in a casserole dish (Dutch oven) and add 150 ml/¬º pt/2/3 cup cider, white wine or apple juice. Cover.

Quantity	Time on Medium-High
	600-650w	700-750w	800-850w	900-1000w
per 450g/1lb	11-12 mins	10-11 mins	9-10 mins	8-9 mins

Standing time: 30 minutes, covered with a dome of foil. Use the cooking stock to make a sauce.

Gammon or ham steaks

Defrosting: Arrange one or two at a time around a microwave rack over a plate. Cover with a dome of greaseproof (waxed) paper, clingfilm (plastic wrap) or an inverted dish. Turn over several times during defrosting.

Quantity	Time on Medium-Low (all power outputs)
1	2-3 mins
2	4-6 mins

Standing time: 5 minutes, wrapped in foil.

Cooking: Use a browning dish or place on a microwave rack over a plate. Snip the edges with scissors to prevent curling. Cover with a roaster bag. Turn over once halfway through cooking.

Quantity	Time on Medium-High
	600-650w	700-750w	800-650w	900-1000w
1	2-3 mins	1¬Ω-2 mins	1-1¬Ω mins	1 min
2	4-6 mins	3-4 mins	2-3 mins	1¬Ω-2 mins

Standing time: 2 minutes, covered with foil.

Lamb joints on the bone

Defrosting: Place on a microwave rack over a shallow dish to catch the drips. Leave in its freezer wrapper for the first 15 minutes‚Äô defrosting, then remove, cover with a dome of greaseproof (waxed) paper, clingfilm (plastic wrap) or an inverted dish and continue defrosting. Turn over every 5 minutes. Note standing time halfway through.

Quantity	Time on Medium-Low (all power outputs)
per 450 g/1 lb	5-8 mins

Standing time: 30 minutes halfway through defrosting, wrapped in foil, shiny side in (remove the foil before continuing to microwave). When microwave defrosting time is complete, re-wrap in foil and leave to finish defrosting at room temperature.

Cooking: Place on a microwave rack over a plate or shallow dish. Protect any bone ends with thin strips of foil and place the joint in a roaster bag. Seal with a plastic tie. Turn the meat over halfway through cooking.

Quantity	Time on Medium-High
	600-650w	700-750w	800-850w	900-1000w
per 450g/1 lb
Medium	7-8 mins	6¬Ω-7 mins	6-6¬Ω mins	5¬Ω-6 mins
Well-done	11-12 mins	10-11 mins	9-10 mins	8-9 mins

Standing time: 20-25 minutes, covered with a dome of foil, shiny side in.

Boned lamb joints

Defrosting: Place on a microwave rack over a shallow dish to catch the drips. Cover with a dome of greaseproopf (waxed) paper, clingfilm (plastic wrap) or an inverted dish. Turn over every 5 minutes. Note standing time halfway through.

Quantity	Time on Medium-Low (all power outputs)
per 450 g/1 lb	8-10 mins

Cooking: Stuff, if liked, tie and weigh joint. Place on a microwave rack over a plate or shallow dish, place in a roaster bag and seal with a plastic tie. Turn the meat over halfway through cooking.

Quantity	Time on Medium-High
	600-650w	700-750w	800-850w	900-1000w
per 450g/1 lb
Medium	8-9 mins	7-8 mins	6¬Ω-7 mins	6-6¬Ω mins
Well-done	11-12 mins	10¬Ω-11 mins	10-10¬Ω mins	9¬Ω-10 mins

Standing time: 30 minutes, covered with a dome of foil, shiny side in.

Lamb chops

Defrosting: Place on a microwave rack over a shallow dish to catch the drips, thickest parts facing outwards. Cover with a dome of greaseproof (waxed) paper, clingfilm (plastic wrap) or an inverted dish. If in a solid block, begin to defrost in the wrapper, then separate and arrange as soon as possible. Defrosting time will vary according to the thickness of the chops. Turn over several times during defrosting.

Quantity	Time on Medium-Low (all power outputs)
per 450 g/1 lb	6-10 mins

Standing time: 5-10 minutes, wrapped in foil, shiny side in.

Cooking: Add a browning agent. Arrange in a circle on a microwave rack over a plate or shallow dish, bones inwards. Cover with a roaster bag. Turn over halfway through cooking.

Quantity	Time on Medium-High
	600-650w	700-750w	800-850w	900-1000w
1	3-5 mins	2-4 mins	1¬Ω-3mins	1-2 mins
2	4-6 mins	3-5 mins	2-4 mins	1¬Ω-3 mins
3	5-7 mins	4-6 mins	3-5 mins	2-4 mins
4	6-8 mins	5-7 mins	4-6 mins	3-5 mins

Standing time: 2 minutes, wrapped in foil, shiny side in.

Liver and kidneys

Defrosting: Arrange in a circle on a microwave rack over a shallow dish to catch the drips. Cover with a dome of greaseproof (waxed) paper, clingfilm (plastic wrap) or an inverted dish. If in a solid block, begin to defrost in the wrapper, then separate and arrange as soon as possible. Turn over several times during defrosting.

Quantity	Time on Medium-Low (all power outputs)
per 450 g/1 lb	6-8 mins

Standing time: 5 minutes, wrapped in foil, shiny side in.

Cooking: Best grilled (broiled) or fried (sauteed) conventionally or cooked in a sauce. You can use a browning dish for liver.

Pork joint on the bone

Quantity	Time on Medium-Low (all power outputs)
per 450 g/1 lb	5-8 mins

Standing time: 30 minutes, halfway through defrosting, wrapped in foil (remove the foil before continuing to microwave). When microwave defrosting time is complete, re-wrap in foil and leave to finish defrosting at room temperature.

Cooking: Score the rind, if there is any. Place the joint on a microwave rack, in a shallow dish, rind down. Place in a roaster bag. Turn over halfway through cooking.

Quantity	Time on Medium-High
	600-650w	700-750w	800-850w	900-1000w
per 450g/1lb	9-10 mins	8-9 mins	7-8 mins	6¬Ω-7 mins

Standing time: 30 minutes, wrapped in foil, shiny side in. Remove the rind when cooking is complete. To crisp crackling before serving, grill (broil) it or place on the microwave rack, cover with kitchen paper (paper towels) and microwave on Full Power, checking every 30 seconds, until the whole surface has bubbled up. Leave to cool and crisp.

Boned pork joint

Quantity	Time on Medium-Low (all power outputs)
per 450 g/1 lb	8-10 mins

Cooking: Score the rind and stuff the joint, if liked, then tie and weigh. Stand rind-down on a microwave rack over a plate or shallow dish, place in a roaster bag and seal with a plastic tie. Turn the meat over halfway through cooking.

Quantity	Time on Medium-High
	600-650w	700-750w	800-850w	900-1000w
per 450g/1lb	10-12 mins	9-11 mins	8-10 mins	7-8 mins

Pork chops

Defrosting: Arrange on a microwave rack, bone ends inwards, over a shallow dish to catch the drips. Cover with a dome of greaseproof (waxed) paper, clingfilm (plastic wrap) or an inverted dish. If in a solid block, start defrosting in the wrapper, then separate and arrange as soon as possible. Turn over several times during defrosting.

Quantity	Time on Medium-Low (all power outputs)
per 450 g/1 lb	6-10 mins

Standing time: 5-10 minutes, wrapped in foil, shiny side in.

Cooking: Add a browning agent. Arrange in a circle on a microwave rack over a plate or shallow dish, bones inwards. Cover with a roaster bag. Turn over halfway through cooking.

Quantity	Time on Medium-High
	600-650w	700-750w	800-850w	900-1000w
1	3-5 mins	2-3 mins	1¬Ω-2mins	1-1¬Ω mins
2	4-6 mins	3-5 mins	2-4 mins	1¬Ω-3 mins
3	6-8 mins	5-7 mins	4-6 mins	3¬Ω-5 mins
4	9-10 mins	8-9 mins	7-8 mins	6-7 mins

Standing time: 2 minutes, covered in foil, shiny side in.

Veal joint on the bone

Defrosting: Place on a microwave rack over a shallow dish. Cover with a dome of greaseproof (waxed) paper or clingfilm (plastic wrap). Turn over every 5 minutes. Note standing time halfway through.

Quantity	Time on Medium-Low (all power outputs)
per 450 g/1 lb	5-8 mins

Standing time: 30 minutes, halfway through defrosting, wrapped in foil (remove before continuing to microwave). When microwave defrosting time is complete, re-wrap in foil and finish defrosting at room temperature.

Quantity	Time on Medium-High
	600-650w	700-750w	800-850w	900-1000w
per 450g/1lb	8-9 mins	7-8 mins	6-7 mins	5¬Ω-6 mins

Standing time: 30 minutes, covered with a dome of foil, shiny side in.

Boned veal joint

Quantity	Time on Medium-Low (all power outputs)
per 450 g/1 lb	8-10 mins

Cooking: Stuff, if liked, tie and weigh the joint. Place on a microwave rack over a plate, place in a roaster bag and seal with a plastic tie. Turn the meat over halfway through cooking.

Quantity	Time on Medium-High
	600-650w	700-750w	800-850w	900-1000w
per 450g/1lb	9-10 mins	8-9 mins	7-8 mins	6¬Ω-7 mins

Standing time: 30 minutes, covered with a dome of foil, shiny side in.

Veal chops

Defrosting: Arrange on a microwave rack, bone ends inwards, over a shallow dish to catch the drips. Cover with a dome of greaseproof (waxed) paper, clingfilm (plastic wrap) or an inverted dish. If in a solid block, begin to defrost in the wrapper, then separate and arrange as soon as possible.

Quantity	Time on Medium-Low (all power outputs)
per 450 g/1 lb	6-10 mins

Standing time: 5-10 minutes, wrapped in foil, shiny side in.

Cooking: Add a browning agent. Arrange in a circle on a microwave rack over a plate or shallow dish, bone ends inwards. Place in a roaster bag. Turn over halfway through cooking.

Quantity	Time on Medium-High
	600-650w	700-750w	800-850w	900-1000w
1	3-5 mins	2-3 mins	1¬Ω-2 mins	1-1¬Ω mins
2	4-6 mins	3-5 mins	2-4 mins	1¬Ω-3 mins
3	6-8 mins	5-7 mins	4-6 mins	3¬Ω-5 mins
4	9-10 mins	8-9 mins	7-8 mins	6-7 mins

Standing time: 2 minutes, covered in foil, shiny side in.

Defrosting and cooking times for cooked meat dishes

If simply reheating chilled foods, ignore the defrosting times and just use the cooking times. You may need to add on a little extra time if cooking items straight from the fridge.

Note: When making a shepherd‚Äôs pie, lasagne, moussaka, etc. to be frozen, it is a good idea to put the food in a microwave-safe container so that it can be defrosted and reheated in the same dish. These meals can be cooked from frozen. Cook on Medium, turning the dish once or twice to avoid hot and cold spots and, make sure the food is piping hot throughout.

However, for best results, defrost, then cook for the times given in the following pages. When reheating straight from frozen, you will need to add on extra cooking time ‚Äì up to half as much again.

Casseroles

Defrosting: Remove any foil wrapping or plastic bag and place in a casserole dish (Dutch oven). If in a plastic freezer container, start the defrosting in this. Break up as soon as possible and transfer to a casserole dish.

Quantity	Time on Medium-Low (all power outputs)
1 portion	6-8 mins
Family-size	15-20 mins

Reheating: Turn into a casserole dish (Dutch oven). Cover. Stir frequently to distribute the heat evenly.

Quantity	Time on Full Power
	600-650w	700-750w	800-850w	900-1000w
1 portion	3-5 mins	2¬Ω-4mins	2-3 mins	2¬Ω mins
Family-size	10-12 mins	9-11 mins	8-10 mins	7-9 mins

Standing time: 2-3 minutes, covered with a dome of foil, shiny side in. Stir and serve.

Shepherd‚Äôs pie

Defrosting: Remove any foil wrapper. Place in a dish if necessary. Turn two or three times during defrosting.

Quantity	Time on Medium-Low (all power outputs)
1 portion	6-8 mins
Family-size	10-15 mins

Standing time: 10 minutes, covered with a dome of foil, shiny side in.

Reheating: If just defrosted, remove the foil, cover with and return to the microwave.

Quantity	Time on Medium
	600-650w	700-750w	800-850w	900-1000w
1 portion	4-6 mins	3¬Ω-5 mins	3-4¬Ω mins	3-3¬Ω mins
Family-size	17-20 mins	14-17 mins	12-14 mins	10-12 mins

Standing time: 5 minutes, covered with a dome of foil, shiny side in.

Lasagne

Defrosting: Remove any foil wrapper. Place in a dish, if necessary. Turn two or three times during defrosting.

Quantity	Time on Medium-Low (all power outputs)
1 portion	5-8 mins
Family-size	9-15 mins

Standing time: 10 minutes, wrapped in foil, shiny side in.

Reheating: Remove any foil and cover.

Quantity	Time on Medium
	600-650w	700-750w	800-850w	900-1000w
1 portion	5-6 mins	4-5 mins	3¬Ω-4¬Ω mins	3-4 mins
Family-size	17-20 mins	15-17 mins	12-15 mins	10-12 mins

Standing time: 5 minutes.

Moussaka

Defrosting: Remove any foil packaging and place in a dish if necessary. Cover. Turn two or three times during defrosting.

Quantity	Time on Medium-Low (all power outputs)
1 portion	5-8 mins
Family-size	9-15 mins

Standing time: 10 minutes, wrapped in foil, shiny side in.

Reheating: Remove any foil and cover.

Quantity	Time on Medium
	600-650w	700-750w	800-850w	900-1000w
1 portion	5-6 mins	4-5 mins	3¬Ω-4¬Ω mins	3-4 mins
Family-size	17-20 mins	15-17 mins	12-15 mins	10-12 mins

Standing time: 5 minutes.

Chilli con carne

Defrosting: Remove any foil wrapping or plastic bag and place in a casserole dish (Dutch oven). If it is in a plastic freezer container, start in this. Break up as soon as possible and transfer to a casserole dish. Stir frequently whilst defrosting.

Quantity	Time on Medium-Low (all power outputs)
1 portion	6-8 mins
Family-size	15-20 mins

Standing time: 10 minutes, wrapped in foil, shiny side in.

Reheating: Turn into a casserole dish (Dutch oven) and cover. Stir frequently to distribute the heat evenly.

Quantity	Time on Full Power
	600-650w	700-750w	800-850w	900-1000w
1 portion	3-5 mins	2¬Ω-4 mins	2-3 mins	2¬Ω mins
Family-size	10-12 mins	9-11 mins	8-10 mins	7-9 mins

Standing time: 2-3 minutes, covered with a dome of foil, shiny side in. Stir before serving.

Meat curry

Defrosting: Remove any foil wrapping or plastic bag and place in a casserole dish (Dutch oven). If in a plastic freezer container, start the defrosting whilst still in this. Break up as soon as possible and transfer to a casserole dish. Stir frequently.

Quantity	Time on Medium-Low (all power outputs)
1 portion	6-8 mins
Family-size	15-20 mins

Reheating: Turn the curry into a casserole dish (Dutch oven) and cover. Stir frequently to distribute the heat evenly.

Quantity	Time on Full Power
	600-650w	700-750w	800-850w	900-1000w
1 portion	3-5 mins	2¬Ω-4 mins	2-3 mins	2¬Ω mins
Family-size	10-12 mins	9-11 mins	8-10 mins	7-9 mins

Standing time: 2-3 minutes, covered with a dome of foil, shiny side in. Stir before serving.