GROUND MEAT, POULTRY AND FISH
FOOD
Pork
Bacon, Slices
1
2
4
Chops, Loin 1/2-inch
(1cm) thick
1
2
Chops, Rib 1/2-inch
(1cm) thick
1
2
4
Wieners
1
2
4
Ham, fully cooked
Canned 3 lbs (1.3kg)
* Approx. temp.
after stand
120˚F to 130˚F
(50˚C to 55˚C)
Ham, Slice 1-inch (2.5cm)
Thick per 1 lb (450g)
Pork Roast per 1-lb (450g)
* Approx. temp.
after stand 170˚F to 175˚F
(77˚C to 79˚C)
POWER
(%)
HIGH
HIGH
HIGH
HIGH
HIGH
HIGH
HIGH
HIGH
HIGH
HIGH
HIGH
5 (50)
HIGH
5 (50)
SPECIAL NOTES
Use bacon rack or line
bottom of dish with towel.
Place bacon on paper towel.
Cover loosely with another
paper towel to prevent
spattering.
Place in a shallow dish.
Cover loosely with waxed
paper to prevent spattering.
Turn over at half the cooking
time.
Score before cooking.
Shield edge of ham with strip
of foil. Place on roasting rack.
Cover with waxed paper.
Turn over halfway through
cooking.
Place in a shallow dish.
Cover with waxed paper.
Turn over halfway through
cooking.
Cook in a covered casserole
or cover with plastic warp.
APPROX.
COOKING TIME
(in minutes)
1 to 1
1/2
1
1/2
to 2
2 to 3
1/2
3 to 6
7 to 9
3 to 5
5 to 6
7 to 9
1/2
to 1
1/2
1 to 2
1
1/2
to 3
6 to 12
6 to 13
11 to 16
STAND TIME
(in minutes)
1
1
1
2
5
2
5
5
1
1
1
10
5
10 to 15
30