MEAT COOKING TABLE (Cont’d)
Meat
Lamb stew cubes
(1 Ibs.)
l-inch
PORK
Bacon slices
2 slices
4 slices
Canadian bacon
2 slices
4 slices
Chops
(5-7 oz. each)
2 chops
4 chops
Hot dogs
1
2
4
Ham, boneless
fully cooked
3
Ibs.
Ham, center slice
(1 lb., 1/2 inch
Loin-Roast,
roiled, boneless
31/2-41/2 tbs.)
Power
Level
1 0
5
10
10
5
10
5
10
3
Cooking
Time
10 minutes
then
25-30 minutes
per pound
2-21/2 minutes
4-41/2 minutes
45-60 seconds
11/2-1 minutes
17-18 minutes
per pound
14-15 minutes
per pound
30-45
seconds
45-60 seconds
11/2-2 minutes
15-18 minutes
per pound
3-4 minutes
20-25 minutes
per pound
Special Instructions
Place cubes in 2-quart microwavable
casserole. Add desired seasonings such
as rosemary, thyme and marjoram and 1
cup water. Cook covered. Stir cubes twice
during cooking. Cook until fork-tender.
Let stand covered 15 minutes.
Place bacon slices on microwavable roast
rack. Cover with paper towels. After cook-
ing let stand 1 minute.
Place meat on microwavable roast rack.
Cover loosely with waxed paper. After
cooking let stand
1
minute.
Place chops in microwavable baking dish.
Add desired seasonings and cover with
plastic wrap; vent. Cook until no longer
pink or until internal temperature reaches
170°F. Turn over chops. Let stand covered
5 minutes.
(Temperature may rise about
Pierce hot dogs and place on micro-
wavable roast rack. Cover with waxed
paper. If in bun, wrap in paper towel or
paper napkin to absorb moisture. After
cooking, let stand 1 minute.
Place ham on microwavable roast rack.
Cover with waxed paper. Turn over ham
halfway through cooking. Cook until inter-
nal temperature reaches 120°F, Let stand
covered 10 minutes.
Place slices on microwavable roast rack.
Cover with plastic wrap; vent. Let stand
covered 1 minute.
Place roast in cooking bag in micro-
wavable dish. Add seasonings and
browning agent if desired. Close bag
loosely with microwavable closure or
string. Turn over roast halfway through
cooking. After cooking let stand in bag
15 minutes. (Temperature may rise about
10°F.) Internal temperature of pork should
reach 170°F before serving.
-3
Summary of Contents for C2286.000
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