17
16
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.
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 eat-
ing. 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.
WARNING: Do not use aluminum foil during cooking cycle.
BEEF
Standing/Rolled
Rib
– Rare
– Medium
– Well-done
Ground Beef (to
brown for casse-
role)
Hamburgers,
Fresh or defrost-
ed
(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
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.
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 com-
position of the food.
Poultry
COOKING TIPS
Meat
Using Your Microwave Oven
Using Your Microwave Oven
COOKING TIPS
(continued)
Fish
1. Arrange fish in a large shallow non-metallic dish or casserole.
2. Cover with pierced microwave plastic wrap or casserole lid.
3. Place the dish on the turntable.
4. Cook according to the instructions in the Fresh Fish Cooking Chart below. Flakes of
butter can be added to the fish if desired.
5. Let stand as directed in the Cooking Chart before serving.
6. After standing time, check to see that the fish is thoroughly cooked. The fish should be
opaque and flake easily.
Fresh Fish Cooking Chart
Fish
Fish Fillets
Whole Mackerel, Cleaned
and Prepared
Whole Trout,
Cleaned and Prepared
Salmon Steaks
Power
HIGH
HIGH
HIGH
HIGH
Cooking Time
Per Pound
4 to 7 minutes
4 to 7 minutes
5 to 8 minutes
5 to 7 minutes
Standing
Time
2 to 3 minutes
3 to 4 minutes
3 to 4 minutes
3 to 4 minutes
Method
Add 15 to 30 ml
(1 to 2 tbsp.) lemon juice
–
–
Add 15 to 30 ml
(1 to 2 tbsp.) lemon juice
