Food
Cover
Power
&
Pork roast
3-qt. oblong
Plastic wrap
glass baking
dish
Spare ribs
Ham (precooked
or canned)
Ham loaf
3-qt. oblong
Plastic wrap
glass baking
or cover
dish or 3-qt.
casserole
2-qt. oblong
Plastic wrap
glass baking
dish
Pie plate
Plastic wrap
Ham slices &
2-qt. oblong
Wax paper
steaks
glass baking
dish
Medium (5)
18 to 21 min.
per lb.
(Or microwave to 170° internal temp.)
Medium (5)
25 to 27 min.
per
Medium (5)
11 to 13 min.
per lb.
(Or microwave to 115° internal temp.)
Medium (5)
20 to 23 min.
(Or microwave to 170° internal temp.)
High (10)
18 to 27 min.
Lamb
Chops
Brown ‘N
(4 chops)
Sear dish
(preheated
for 8 min. )
Roast
3-qt. oblong
or shoulder)
glass baking
dish and trivet
Place roast fat side down in dish. Add 1/2
cup of water to roasting dish and cover with
plastic wrap. Turn roast fat side up after half
of cooking time.
Add 2/3 cup of water per pound spare ribs.
Turn over or rearrange after
of minimum
time. After minimum time, drain liquid and
add barbecue sauce; microwave a few
minutes to finish.
Shield top edge of ham with
strip of
foil. After cooking period, let ham stand 10
minutes before carving.
Let stand 5 minutes before serving. If a glaze
is desired, spoon pineapple or apricot
preserves over cooked ham loaf a few
minutes before serving.
No
High (10)
5 to 7 min.
Brush chops lightly with oil. Place in
preheated dish.
meat over after half
of time.
Wax paper
Medium (5)
Place roast on trivet fat side down. Turn over
Min.
Internal
after half of cooking time. Let roast stand 10
per lb.
Temp.
minutes before carving.
Medium
12 to 14
150°
Well done
15 to 17
170°
Veal
Chops
See lamb chops above.
Roast (shoulder)
2-qt. oblong
Wax paper
Medium (5)
16 to 19 min.
Place on trivet fat or cut side down. Turn
glass baking
dish and trivet
per lb.
over after half of cooking time. Let roast
(Or cook to 155°)
stand 10 minutes before carving. Slice thinly.
and Sauces
1. No cover is needed, except for thick chunky spaghetti sauce.
2. Because microwaved sauces evaporate less than on the range top, they are thinner than conventionally cooked sauces made with the same
amount of thickening, Increase thickening by adding extra teaspoon to 1 tablespoon flour or cornstarch for each cup of liquid.
3. Microwaved sauces do not need to be stirred
but most should be whisked vigorously with wire whisk once or twice while
microwaving.
Food
Cover
Power
&
Gravies and sauces
thickened with flour
or cornstarch
Thin, liquid sauces
(au jus, clam, etc.)
butter sauces,
clarified butter
Thick spaghetti,
barbecue or
sauces
Glass measure No
1 cup: High (10)
4 to 6 min.
Microwave fat, flour and
together to
or bowl
melt and blend. Whisk in liquid and finish.
Increase time 1 to 2 minutes per additional
cup of sauce.
Casserole
No
1 cup: High (10)
2 to 3 min.
Add cornstarch-water mixture to heated
ingredients. Stir well and microwave to
finish.
Glass measure No
cup: High (10)
to 2 min.
Microwave butter just to melt. For clarified
butter, bring to
then let stand until layers
separate. Pour off and use clear top layer.
Casserole,
Yes
2 cups: High (10)
5 to 7 min.
Stir ingredients together then microwave,
large bowl
(spaghetti)
stirring after half of time. Let stand 5 to 10
minutes to develop flavor.
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