GENERAL PROCEDURE FOR COOKING MEAT
1. No special techniques are required. The roast should be prepared and seasoned (if desired) as for any other
conventional method. Meat should be thoroughly defrosted before cooking.
2. Place the meat on a microwave roasting rack or ovenproof plate and place on the turntable.
3. Cook according to the cooking chart, using the longer time for small roasts and the shorter time for large
roasts. For thicker chops, use the longer time.
4. Turn the meat once halfway through the cooking time.
5. Let stand for 5-10 minutes wrapped in foil after cooking. The standing time is very important as it ‘finishes off’
the cooking time.
6. Ensure meat, especially, pork is thoroughly cooked before eating.
MEAT COOKING CHART
Cut
Beef
Standing/Rolled Rib-Rare
-Medium
-Well done
Ground Beef(to brown for casserole)
Hamburgers, fresh or defrosted
(4 oz. each)
2 patties
4 patties
Pork
Loin, Leg
Bacon
4 slices
6 slices
Microwave power
8 10 1/2-1 1 1/2 minutes
8 12-l 3 minutes
8
13 1/2- 14 1/2
minutes
HIGH 8 1/2-9 1/2 minutes
HIGH(100%)
4-5 minutes
HIGH(100%)
5-6 minutes
8
16-17
minutes
HIGH
HIGH
4-5 minutes
5-5 1/2 minutes
Cooking time per pound
NOTE: The above timings should be regarded
as a guide
only to allow for individual tastes and preferences.
The times may vary due to the shape, cut and composition of the meat.
GENERAL PROCEDURE FOR COOKING POULTRY
1. No special techniques are required. The poultry should be prepared as for any other conventional method.
Season if desired.
2. Poultry should be thoroughly defrosted, ensuring giblets and any metal clamps are removed.
3. Prick the skin and lightly brush with vegetable oil unless self basting.
4. All poultry should be placed on a microwave roasting rack or a microwave-proof plate and placed on the
turntable.
5. Cook according to the instructions in the cooking chart turning the bird over halfway through the cooking
time. Poultry items, because of their shape have a tendency to cook unevenly, especially in very bony parts.
Turning the bird during roasting helps to cook these areas evenly.
NOTE: If whole birds are stuffed, the weight of the stuffed bird should be used when calculating the
cooking time.
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