Hotpoint REM4H, Use And Care Manual

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1.
Always use microwave safe utensils, plastic or glass.
2. See guide below for specific instructions, After two-thirds of
cooking time, turn meat over. Shield any bone tips, thin
areas or portions that are starting to overcook with foil.
Standing time: Allow about 10 minutes standing time for
roasts before carving.
Power & Time
Food
Cover
(or Internal Temp.)
Ground Beef
Crumbled for Casserole No HIGH (10) Stir every 2 minutes. Add or casserole
casseroles or soup ingredients and finish. To cook frozen
(l-lb.)
7 to 9 min.
block, microwave 12 to 15 minutes, breaking
10 [0 12 min. up and stirring every 5 minutes.
Meatballs Pie Wax paper
HIGH (10) 9 to 10 min.
Arrange around edge of Rotate dish
(1 lb.) or 8-in. turn half of time.
round dish
Patties 8-in. square
(4 patties/lb.) glass dish Wax paper HIGH (10) If desired, add browning Let patties
to 2 patties (with trivet 3 to 5 min.
3 to 4 patties
stand, covered, 2 minutes,
if desired), to 8 min.
ceramic
dinner plate
Tip: For 1 or 2 patties use paper plate lined with double thickness paper towels.
Meat loaf Pie or Plastic wrap
(Round loaf dish
HIGH (10)
29 min. Let stand 10 minutes after cooking.
(Loaf shape) MED HI (8) 36 to 42 min. Shield ends of loaf with foil to prevent
overcooking last 15 minutes.
Pot roasts
(Up
Tender roasts (rib,
high quality rump,
sirloin tip)
(Up
Veal shoulder,
boneless
(Up
)
Lamb, bone in,
shank half
)
Boneless
)
casserole
Lid or
HIGH (10),
13
8-in square Wax paper
dish and trivet
8-in. square
Wax paper
dish and trivet
or 8-in. plastic wrap then
square dish LOW (2) 30 to
min./lb.
8-in. square Wax paper MED (6)
dish and
Min. Internal
per lb.
Temp.
Rare
10 to 12
to 125°
Medium 12 to 15 125° to 140°
15 to 140° to
MED (6) 16 to
min./lb.
MED (6)
Min. Internal
per
lb.
Temp.
Medium to 130°
Well done 17 to 19 170°
MED (6)
Min. internal
—
8-in, square Wax paper
dish
lb.
Medium 14 130°
Well done 17 to 170°
Brush with browning sauce add 1/2 cup
water per pound of meat. Cover with lid or
wax paper. Turn over
half of time. Add
vegetables if desired after of time. Re-
cover and finish.
Start meat fat or cut side down. Rotate 1/2
turn after half of time. Let meat stand 10 to
15 minutes before carving. If desired, brush
with browning sauce before
Turn over after half of time
Turn over after half of time. Shield
of shank bone with foil during first half
of time,
Turn over after half of time. Shield smaller
end of roast with foil during
half of time.
Lamb, Veal
Chops & cutlets Brown ‘N Sear No HIGH (10)
Preheat Brown ‘N Sear dish 6-8 minutes.
dish 7 to 9 min.
Turn chop/cutlet over after 3 minutes.
(3-4)
per lb.
8 to 10 min.
per
16