Use a microwave-safe, heat-resistant dish, earthenware for preference (fewer splashes than with a glass dish).
Where possible, cook roasts without barding fat to reduce smoke and grease splashes.
After cooking, season the roast, wrap it in aluminium foil and let it rest for 10 minutes. The roast will be juicier.
|Food||Qty||Programming the M-W + Circulatin Heat function||Cooking time (min)||Recommendations Insert at level 2|
|Lamb shoulder on bone||1300 g||MW + 200°C||32-37||In the glass tray|
|Entrecôte||800 g||MW + 200°C||23-28||In a dish, on the rack|
|Chicken, guinea fowl||1200 g||MW + 200°C||35-40||In a dish, on the rack 1, level 1|
|Roast turkey||800 g||MW + 180°C||32-37||In a dish, on the rack|
|Roast pork||1200 g||MW + 180°C||47-52||In a dish, on the rack|
|Roast veal||1000 g||MW + 180°C||37-42||In a dish, on the rack|