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Turning
Turn foods over midway through the cooking cycle
to expose all parts to the microwave energy. This is
especially important with large items such as roasts.
Standing
Foods cooked in the microwave build up internal heat
and continue to cook for a few minutes after the oven
stops. Let foods stand to complete the cooking process,
especially foods such as roasts and whole vegetables.
Roasts need this time to complete cooking in the center
without overcooking the outer areas. All liquids, such as
soup or hot chocolate, should be shaken or stirred when
cooking is complete. Let liquids stand a moment before
serving. When heating baby food, stir well and test the
temperature before serving.
Adding
moisture
Microwave energy is attracted to water molecules. Food
that is uneven in moisture content should be covered or
allowed to stand so that the heat disperses evenly. Add a
small amount of water to dry food to help it cook.
Venting
After covering a dish with plastic wrap, vent the plastic
wrap by turning back one corner to let excess steam
escape.
COOKING
MEAT
Place the meat fat side down on a microwave-safe
roasting rack in a microwave-safe dish. Use narrow strips
of aluminum foil to shield any bone tips or thin pieces of
meat. Check the temperature in several places before
letting the meat stand the recommended time.
The following temperatures are the removal temperatures.
The temperature of the food will rise during standing time.
Food
Cook ing,_,me!
instrUCtions
PL)vw, l_V_l
Roast beef
(boneless)
Up to 4 Ibs.
Pork
(boneless
or bone-in)
Up to 4 Ibs.
Cooking Time:
3-9 min. /lb. for
145 °F - Rare
10-15 min./lb,
for
160 °F - Medium
12-17 min./lb,
for
170 °F - Well Done
Power Level:
High (10) for first
5 minutes, then
Medium (5).
Cooking Time:
13-17 min. /lb. at
170 °F Well Done
Power Level:
High (10) for first
5 minutes, then
Medium (5).
Place the roast fat-
side down on the
roasting rack and
cover with wax paper.
Turn over halfway
through the cooking
process. Let stand for
10 to 15 minutes.
Place the roast fat-
side down on the
roasting rack and
cover with wax paper.
Turn over halfway
through cooking
process. Let stand for
10 to 15 minutes.
The following temperatures are the removal temperatures.
The temperature of the food will rise during standing time.
Expect a 10 °F rise in temperature during the standing
time.
FOod
I
Remove '
After standing
from oven
.... (10
MIN:)
Beef
Pork
Poultry
COOKING
POULTRY
Rare
Medium
Well Done
Medium
Well Done
Dark meat
Light meat
135 °F
150 °F
160 °F
150 °F
160 °F
170 °F
160 °F
145 °F
160 °F
170 °F
160 °F
170 °F
180 °F
170 °F
Place the poultry on a microwave-safe roasting rack in a
microwave-safe dish and cover with wax paper to prevent
spattering. Use aluminum foil to shield the bone tips, thin
pieces of meat, or areas that may start to overcook.
Check the temperature in several places before letting the
poultry stand the recommended time.
cO0king time/
;
Food
POWerlevel
nstructlons
Whole
Cooking Time:
chicken
7-11 min./lb.
Up to4
180°Fdark
Ibs.
meat
17O °F light
meat
Power Level:
Medium High
(7).
Chicken
Cooking Time:
pieces
7-10 min./lb.
Up to2
180°Fdark
Ibs.
meat
17O °F light
meat
Power Level:
Medium High
(7).
Place the chicken breast-
side down on the roasting
rack. Cover with wax paper.
Turn over half way through
cooking process. Cook until
the juices run clear and the
meat near the bone is no
longer pink. Let stand for
5-10 minutes.
Place the chicken bone-side
down on the dish, with the
thickest portions towards
the outside of the dish.
Cover with wax paper. Turn
over halfway through the
cooking process. Cook until
the juices run clear and the
meat near the bone is no
longer pink. Let stand for
5-10 minutes.
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