OPERATING INSTRUCTIONS (CONT’D)
WARNING : Do not use aluminum foil during cooking cycle.
GROUND MEAT
1. No special techniques are required. The roast
should be prepared and seasoned (if desired)
as for any other conventional method. Meat
should be thoroughly defrosted before
cooking.
2. Place the meat on a microwave roasting rack
or ovenproof plate and place on the turntable.
3. Cook according to the cooking chart (below),
using 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. STAND for 5-10 minutes wrapped in foil after
cooking. The standing time is very important
as it completes the cooking process.
6. Ensure meat, especially pork, is thoroughly
cooked before eating.
BEEF
Standing/Rolled Rib
-Rare
-Medium
-Well-done
Ground Beef
(to brown for casserole)
Hamburgers,
Fresh or defrosted
(113g each)
-2 patties
-4 patties
PORK
Loin, Leg
Bacon
-4 slices
-6 slices
8
8
8
HIGH
HIGH(100%)
HIGH(100%)
8
HIGH
HIGH
9~11 minutes
10~12 minutes
12~14 minutes
7~9 minutes
3~5 minutes
4~6 minutes
13~16 minutes
3~4 minutes
4~6 minutes
Cut
Microwave Cooking time
power per pound
POULTRY
1. No special techniques are required. The
poultry should be prepared as for any other
conventional method. Season if desired.
2. Poultry should be thoroughly defrosted,
ensuring giblets and any metal clamps are
removed.
3. Prick the skin and brush lightly with vegetable
oil unless 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
cooking chart (below), turning the bird over
halfway through the cooking time. Poultry,
because of its shape, has a tendency to cook
unevenly, especially in very bony parts.
Turning the bird during roasting helps to cook
these areas evenly.
6. 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. Ensure 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
portions should be pierced with a sharp knife
through the thickest part to ensure that the
juices are clear and the flesh is firm.
NOTE:
The above times should be regarded only as a
guide. Allow for difference in individual tastes
and preferences. The times may vary due to the
shape, cut, and composition of the meat.
GROUND MEAT COOKING CHART
CHICKEN
Whole
Breast(boned)
Portions
TURKEY
Whole
8
8
8
8
1
2
~1
4
minutes
10
~1
2
minutes
11
~1
3
minutes
1
3
~1
5
minutes
Poultry
Microwave Cooking time
power per pound
POULTRY COOKING CHART
NOTE:
*The above times should be regarded only as a
guide. Allow for difference in individual tastes
and preferences. The times may vary due to the
shape, cut, and composition of the food.
*If whole birds are stuffed, the weight of the
stuffed bird should be used when calculating the
cooking time.
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