24
5. COOKING RECIPES
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.
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 composition of
the food.
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 roasting
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.
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.
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
8 to 10 minutes
9 to 11 minutes
10 to 13 minutes
5
1/
2
to 8
1/
2
minutes
2 to 4 minutes
3 to 5 minutes
11 to 15 minutes
2 to 3 minutes
3 to 4 minutes
Meat Cooking Chart
CHICKEN
Whole
Breast (boned)
Portions
TURKEY
Whole
Microwave
Power
8
8
8
8
Cooking Time
Per Pound
10 to 14 minutes
9 to 13 minutes
10 to 16 minutes
10 to 14 minutes
Poultry Cooking Chart
Poultry
Meat
WARNING -
Do not use aluminum foil during cooking cycle.
