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PREPARATION
•
Use a microwave-safe
dish, etc.
•
Defrost frozen foods completely.
•
Wash poultry and fish in cool water.
•
Arrange small items in a single layer
in dish, avoid overlapping edges of
food.
•
Place thicker sections towards edge
of the dish.
•
Use a rack in the dish to elevate meat
out of the juices.
•
Use spices and seasonings as
desired.
•
Add salt after cooking, if necessary.
•
Aluminum foil can be used to cover
thin parts of meat or poultry wings
and legs to prevent overcooking.
•
Foil should be applied towards the
end of cooking time.
,
,D_^,,:,_,_
meat _,a,* s ide down.
COOKING
•
Use wax paper or plastic wrap to stop
splattering.
• Turn over or rearrange meat, poultry
and fish halfway through cooking
time.
CHECKING
DONENESS
Beef: The color of the meat, on the
inside, indicates doneness. Rare roast
should be red inside. Medium is pink and
gray indicates well done.
Pork: Cooked pork meat should be gray
with clear juice.
Poultry: Juices should be clear yellow
when cooked. Legs should move freely.
Fish and Seafood: Should be opaque
in color and flake easily.
To check internal temperature of various
meats and poultry, use a microwave or
conventional
meat thermometer after
removing meat from the oven. Insert the
thermometer,
avoiding bone or fat,
Lower temperatures are found in the
center of the roast or in the muscle close
to a large bone. Never use a
conventional
meat thermometer
in
the microwave
oven.
Return undercooked food to oven for a
short period of time at the recommended
power level. Let stand as recommended
in chart. Cover roasts and whole poultry
during stand time.
Food
I
Beef
4 oz each
Hamburgers,
refrigerated
2
4
Hamburgers,
frozen
2
4
Roasts, tender
1 Ib
Power
Cooking
Time
P100
P100
P100
P100
P 50
2 - 4 Tin.
4 - 6 Tin.
4- 6 Tin.
7 - 9 Tin.
10 - 13 Tin.
Stand
Time
2 Tin.
2 Tin.
3Tin.
3 Tin.
10 - 15 Tin.
Special Notes
Cook in a sha!!ow dish.
t
Cover loosely with wax
paper. Turn over halfway
through cooking.
Turn over and separate
halfway through cooking.
Cover with wax paper.
Shield halfway through
cooking and turn roast
over if necessary.
Stand
tented with foil.
' Ham,
Food
Beef
Meat loaf, 11/2 Ib
Pork
Chops,
loin 1/2inchthick,
7 oz each
1
2
4
Pork roast,
1 Ib
slice 1 inch thick,
1 Ib
Sausage
links,
Wieners,
fresh
1 - 2 oz each
2
4
Bacon, slices
2
4
Lamb
Chops, shoulder
1/2 inch thick
1
2
Poultry
Chickens,
whole,
up to 4 Ibs
1 Ib
Cornish hens
1 Ib
Power
P 50
P100
P100
P100
P 50
P100
P100
P100
P100
P100
P100
P100
P100
P100
Cooking
Time
15 - 20 Tin.
3 - 5 Tin.
6 - 8 Tin.
9- 11 Tin.
12 - 15 Tin.
i
i i
7 - 9 min.
1/2 -
2 min.
1 - 3 min.
11/2
-
2 min.
21/2
4 min.
2 - 4 Tin.
4 - 6 Tin.
6 - 9 Tin.
5 - 8 min.
Stand
Time
5 min.
2 min.
3 min.
3 min.
10 - 15 Tin.
5 min.
1 Tin.
1 Tin.
1 Tin.
1 Tin.
2 Tin.
5 Tin.
10 Tin.
10 Tin.
Special
Notes
Arrange
in dish. Cover
with wax paper.
Place in a shallow
dish.
Cover loosely with wax
paper. Turn over halfway
through cooking.
Cover with wax paper.
Shield halfway through
cooking and turn roast
over if necessary.
*Approx.
temp. after
standing
170°F to 175°F
(77°0 to 79°C )
t-, ........
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.
L,uv_, wlu_ wax paper.
Turn over halfway
through cooking.
Score or pierce before
cooking.
Cover with wax paper.
Turn over once.
Cook on bacon rack or
line bottom of dish.
Place bacon on paper
towei. Cover ioosP.iy with
another paper towel.
Do
not turn over bacon.
Cover loosely with wax
paper.
Place breast-side
down
on a roasting
rack in a
dish. Cover with plastic
wrap or wax paper. Turn
over halfway through
cooking.
Stand tented
with foil, When cooked,
internal temperature
of
thigh should be 180°F
(82°C) and juices should
run clear.
*Check with conventional
thermometer.
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®
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