MEATS, POULTRY AND FISH
-17-
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 Table
(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 Table 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
eating. 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 casserole)
Hamburgers,
Fresh or defrosted
(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 Table
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 Table
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
composition of the food.
Poultry
Directions for Cooking Meats, Poultry and Fish
Meat
Содержание DMW14MB
Страница 7: ...FEATURE DIAGRAM 7...
