COOKING
Meat Cooking Table
POWER
LEVEL
COOKING TIME
DIRECTIONS
MEAT
H
I
5
5
H
I
3
3
H
I
1-1
1/
2
minutes
1
1/
2
-
2
minutes
2
1/
2
-
3
1/
2
minutes
8
-10 minutes
per pound
RARE
(
1
35
°F
)
11-1
3
minutes
per pound
M
E
D
IU
M(
1
55
°F
)
11-1
2
minutes
per pound
RARE
(
1
35
°F
)
1
2
-1
3
minutes
per pound
M
E
D
IU
M(
1
45
°F
)
1
3
-1
4
minutes
per pound
WE
LL(
1
55
°F
)
1
1/
2
-
2
minutes
2-3
minutes
4-5
minutes
7-8 minutes
1
8
-
2
0 minutes
per pound
1
5
-1
7
minutes
per pound
25
-
27
minutes
per pound
(
1
65
°F
)
45
-
6
0 seconds
1-1
1/
2
minutes
1
1/
2
-
2
minutes
1
3
/
4
-
2
minutes
Form patties with depression in center of each.
Place on microwavable roast rack. Brush with browning
agent, if desired. Cover with wa
x
ed paper.
Turn over halfway through cooking.
L
et stand covered 1 minute.
Place roast fat side down on microwavable roast
ing
rack.
Add desired seasonings and cover with wa
x
ed paper.
Turn meat over halfway through cooking and shield if
necessary.
Remove roast from microwave oven when desired
temperature is reached.
L
et stand covered with foil 1
5
minutes.
(
Temperature may rise about 10°F
)
.
Place roast fat side down on microwavable roast
ing
rack.
Brush lamb with marinade or desired seasonings such
as rosemary, thyme or marjoram. Cover with wa
x
ed
paper.
Turn roast over after 1
5
minutes, and again after
3
0
minutes.
S
hield if necessary.
Remove roast from microwave when desired
temperature is reached.
L
et stand covered with foil 1
5
minutes
(
Temperature may rise about 10°F
)
.
Place bacon slices on microwavable roast
ing
rack.
Cover with paper towels.
After cooking, let stand 1 minute.
Place chops in microwavable baking dish.
Add desired seasonings and cover with vented plastic
wrap. Cook until no longer pink or until internal
temperature reaches 1
7
0°F. Turn chops over halfway
through cooking.
L
et stand covered
5
minutes.
(
Temperature may rise about 10°F
)
.
Place roast in cooking bag in microwavable dish.
Add seasonings and browning agent if desired. Close
bag loosely with microwavable closure or string. After
cooking, let stand in bag 1
5
minutes.
(
Temperature may
rise about 10°F.
)
Internal temperature of pork should
reach 1
7
0°F before serving.
Pierce links and place on microwavable roast
ing
rack.
Cover with wa
x
ed paper or paper towel.
Turn over halfway through cooking.
After cooking, let stand covered 1 minute.
Beef
H
amburgers,
Fresh or
defrosted
(4
oz. each
)
1 patty
2
patties
4
patties
S
irloin tip roast
(3
-
4
lbs.
)
L
amb
L
amb roast,
rolled
boneless
(3
-
4
lbs.
)
Pork
Bacon slices
2
slices
4
slices
6
slices
Chops
(5
-
7
oz. each
)
2
chops
4
chops
L
oin Roast,
rolled, boneless
(3
1/
2
-
4
1/
2
lbs.
)
S
ausage links,
Fresh or
Frozen,
defrosted
(
1-
2
oz. each
)
2
links
4
links
6
links
10 links
(8
oz. pkg.
)
10s
lices
-
2
1
-
