Creator: Linda Cantwell

Roast

Darlene
Darlene October 21, 2010

I have had a real problem cooking a beef or pork roast. I follow the recommended time for thawed meat and have even lowered the cooking time and power, but the meat is awful! The outside is way over-cooked, the meat is tough and the center is raw. I am using the extender ring to keep the meat farther away from the heating source. I also use the 1 inch rack, for the same reason. I also turn the meat halfway through the cooking time. What am I doing wrong? It seems that no one else has this problem.

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Rhonda
Rhonda October 22, 2010 17:22
Re: Roast

I have found that trying the opposite actually works bettter. The closer the meat is to the top the better it cooks. There are times that I do end up cutting the meat open after it is part way done to increase the cooking inside. But I thought that putting the meat closer would cook the outside more. BUT IT DOESN'T. We have gotten rid of our microwave and I don't like waiting forever, so I tried leaving the cover off and cooking things closer to warm them up. If you only cook for about 3-5 minutes at a time and stir the food in between it works quickly. The same with roast. I take a pork roast and put my Paula Deen Butt Massage on top and cook for about 10 minutes and check it. Then turn it over and do the same. If I cut it open and it isn't done yet, I go ahead and cut it into pieces with the rawest ones toward the middle. Then it is done in no time. AND MOIST. Beef roast can be done the same and it dosen't matter so much if it is pink in the middle. Oh yeah, also full power. Lower power does the same as pulling it farther away :-)

Darlene
Darlene October 23, 2010 13:45
Re: Roast

Thanks so much. I will take the extender off, use full power, and follow your great advice to cut up the meat if the center looks too raw. I was wondering if putting water in the pan below helps add moisture.

Thanks so much, again.
Darlene

Marion
Marion November 2, 2010 15:59
Re: Roast

I dont do any of that... I like to cook meat from frozen. I dont have time to defrost. Remember this key in NuWave cooking. "It takes about 5 minutes of cooking time to heat the NuWave" Add those 5 minutes on to your cooking time. I use the 4" rack and dont use the extender for the pork roast. I cook the pork roast about 20 minutes and then check it, if its not done, I turn it over for about 10 more minutes depending on the weight. You dont have to put any water in the pan.. The meat makes its own juices and it turns out very moist and tasty.
I could NEVER cooked a steak right, but the NuWave from frozen cooks the best tasting steak ever.
Ive had my NuWave a year now and dont even turn the oven on anymore.
Good Luck with your NuWave.
Marion

Darlene
Darlene November 3, 2010 13:14
Re: Roast

Thanks so much for the info. It helps to know how long it takes the oven to heat up. I cooked the meatloaf recipe (from the included recipe booklet) last night and it turned out fine. I have a small pork roast in the freezer that I will try to cook from frozen.

When you cooked your steak... was it a large, porterhouse type or a small rib steak size? I would like to try a steak as I, too, have trouble getting a steak cooked right.

Darlene

Marion
Marion November 6, 2010 18:01
Re: Roast

I cooked a 2" sirloin steak, frozen. 20 minutes one side and 10 the other if you like it pink. You can figure out from this how long to cook your steak.
Good Luck
Marion

Darlene
Darlene November 7, 2010 13:39
Re: Roast

Thanks so much!

Darlene

John McKane
John McKane November 8, 2010 16:08
Re: Roast

On the pork roast (thawed) I first sear it in a frying pan and then put it in the NuWave. I use an electrnic temp probe (walmart special) and set the time to 25 min at full power. After the time is up I check the internal temp of the roast and if it is less than 160 I give it another 10 minutes or until the temp is approximately 160. I let the roast rest for about 10 minutes with the top off.
I have been doing this for over a year now and the roast is almost perfect each time.
On occasion I have put the seared roast in foil with the temp prob inserted as usual. The roast seems to come out a little moister.
Over all my wife and I love the convenience of this small convection oven over our fulsized convection oven.
John

Darlene
Darlene November 9, 2010 18:37
Re: Roast

I like the idea of searing it and using foil to keep it moist. We like moist meat and this sounds like a good way to keep it that way.

Thanks,

Darlene

Toria
Toria November 18, 2010 21:14
Re: Roast

No need to sear it. Just put up high. With pork, I only cook from one side to keep crackling(the best part with a Nuwave) crisp. Put the vegies down lower and while pork is resting after cooking, put closer to element to brown. They are beautiful and pork is so tender and moist.. Don't have time or inclination to sear first. Uses another pan!
Hope this helps. Toria

Darlene
Darlene November 19, 2010 14:11
Re: Roast

Thanks for this cooking tip! I hadn't tried cooking the veggies with the port in the Nuwave. I like the idea of fewer pans, too.

Thanks,

Darlene

Jami Black
Jami Black December 28, 2010 17:52
Re: Roast

I'm trying to do a Pot Roast in the NuWave....so how would I go about doing the Roast in there? I read that I can do it in 45 mins bout is that right? I can't seem to find my paper thingy that came with it. Please Help

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