41
MEATS
Tender cuts of meat do well in the microwave, especially
when cooked at lower power levels. Be sure meat is fully
defrosted before cooking. Consult the meat cooking charts
(pages 43~45) for details.
The exact time to cook each piece of meat will depend on
the shape of the meat, the weight, the starting temperature of
the meat and the desired doneness. Our timings assume the
meat is taken from the proper storage (refrigerated). The
lower number in the time range reflects time suggested for
medium meat; the higher number for well done. It is always
possible to add time if needed, so it is best to start with the
lower number for calculating the time.
Stand time after cooking is an important aspect of
microwave cooking since more cooking will take place
then. The residual heat in the food will equalize and finish
the cooking process. Always check for doneness after the
stand time.
MEATBALLS
1
egg, beaten
1/3
cup milk
1/4 cup quick cooking oats, uncooked
1/4 cup dry bread crumbs
1
pound lean ground meat
(combination of beef and pork or turkey)
1
medium onion, chopped
1
tablespoon dried parsley flakes
1
teaspoon salt
1/4
teaspoon freshly ground black pepper
1. In a small bowl, combine egg, milk, oats and bread
crumbs; let stand 2 minutes. In mixing bowl,
combine ground meat, onion, parsley, salt and
pepper. Add egg mixture; mix well. Form meat
mixture into 24 meatballs.
2. In a 2-quart casserole, place meatballs in a single
layer. Cover with wax paper. Cook on P-HI for 12 to
14 minutes or until meat is no longer pink; turn
meatballs twice during cooking. Drain meatballs; let
stand for 3 minutes before serving.
4 servings
PEPPER STEAK
1
pound beef steak
(flank, round or sirloin)
2
tablespoons white wine vinegar
1
tablespoon water
1/4
cup soy sauce
1
teaspoon garlic/salt
1/2
teaspoon sugar
1/4
teaspoon ground ginger
1
large green bell pepper, cut into strips
1
medium onion, sliced
2
medium tomatoes, peeled and quartered
1
cup fresh mushrooms, sliced
1
cup brown gravy
Hot cooked rice
1. Slice beef across the grain into strips. In a 2-quart glass
casserole, combine vinegar, water, soy sauce, garlic,
salt, sugar and ground ginger. Add meat to mixture;
coat each piece. Cover with lid or plastic wrap and
marinate in refrigerator for 30 minutes.
2. Remove bowl from refrigerator. Stir in green bell
pepper and onion; cover. Press Power pad continuously
by P-80. Cook, uncovered, for 5 minutes. Stir in
tomatoes and mushrooms.
3. Cover with lid or vented plastic wrap. Press Power pad
by P-90. Continue cooking for 10 minutes or until meat
is tender; stir once during cooking. Add brown gravy to
meat mixture; stir.
4. Continue cooking on P-HI for 4 to 5 minutes or until
meat mixture is thoroughly heated. Let stand for 3
minutes.
4 servings
Thin pieces of meat are no longer pink when fully cooked. Take meat from the microwave
while slightly pink to prevent overcooking during standing time.
TIP
