19
Meat
1.
No special techniques are required. Meat should be
prepared as with conventional cooking. Season if
desired. Always thoroughly defrost meat before
cooking.
2.
Place the meat on a microwave roasting rack or
microwave-proof plate and place on the turntable.
3.
Cook according to the Meat Cooking Chart (below).
Use the longer time for large meats and the shorter
time for smaller meats. 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
completes the cooking process.
6.
Make sure meat, especially pork, is thoroughly
cooked before eating.
Poultry
1.
No special techniques are required. Poultry should
be prepared as with conventional cooking. Season
if desired.
2.
Poultry should be thoroughly defrosted. Remove
giblets and any metal clamps.
3.
Prick the skin and brush lightly with vegetable oil
unless the poultry is self-basting.
4.
All poultry should be placed on a microwave roast-
ing rack or a microwave-proof plate and placed on
the turntable.
5.
Cook according to the instructions in the Poultry
Cooking Chart below. Turn over halfway through the
cooking time. Because of its shape, poultry has a
tendency to cook unevenly, especially in very bony
parts.Turning during roasting helps to cook these
areas evenly.
6. Let stand
for 5-10 minutes wrapped in foil after
cooking before carving. The standing time is very
important, as it completes the cooking process.
7.
Make sure poultry is thoroughly cooked before eating.
Whole poultry is completely cooked when the juices
run clear from the inside thigh when it is pierced
with a sharp knife. Poultry pieces should be pierced
with a sharp knife through the thickest part to
ensure that the juices are clear and the flesh is firm.
USING YOUR MICROWAVE OVEN
WARNING
: Do not use aluminum foil during cooking cycle.
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
8
8
HIGH(100%)
HIGH(100%)
HIGH(100%)
8
HIGH(100%)
HIGH(100%)
Cooking Time
Per Pound
(min.)
9 to 10
8 to 10
10 to 12
9 to 11
11 to 14
10 to 13
6 to 9
5
1
⁄
2
to 8
1
⁄
2
3 to 5
2 to 4
4 to 6
3 to 5
12 to 16
11 to 15
3 to 4
2 to 3
4 to 5
3 to 4
Meat Cooking Chart
CHICKEN
Whole
Breast (boned)
Portions
TURKEY
Whole
Microwave
Power
8
8
8
8
Cooking Time
Per Pound (
min.)
11 to 15
10 to 14
10 to 14
9 to 13
11 to 17
10 to 16
11 to 15
10 to 14
Poultry Cooking Chart
NOTES:
• The times listed above are only a guide. Allow for
difference in individual tastes and preferences. The
times may also vary due to the shape, cut, and
composition of the food.
• If whole poultry is stuffed, the weight of the stuffed
bird should be used when calculating the cooking
time.
NOTE:
The times listed above are only a guide. Allow
for difference in individual tastes and preferences. The
times may also vary due to the shape, cut, and com-
position of the food.
Poultry
COOKING TIPS
Meat
MA-1020W/B
MA-1012W/B
MA-1112W/B
MA-1020W/B
MA-1012W/B
MA-1112W/B
