25
Item
Total Cooking Time
Cookmatic Power Level
Method
LESS TENDER
Beef Roasts (Rump,
Pot, Chuck or Sirloin
Tip Roasts)
13 to 18 min./lb.
2
Place meat in heavy-duty plastic roasting bag. Place
in a dish. Add 1/2 cup of water or favorite meat
sauce. Close the bag loosely. Secure with a string.
Turn the roast over 2 to 3 times during the cooking
time. Let stand in the bag for 10 to 15 minutes before
serving.
TENDER
Beef Roasts (Standing
and Rolled Rib
Roasts)
(Rare 140°F)
1st - 3 min./lb
2nd - 6 to 9 min./lb.
(Medium 160°)
1st - 3 min./lb.
2nd - 9 to 10 min./lb.
(Well 170°F)
1st - 3 min./lb.
2nd - 11 to 13 min./lb.
5
3
5
3
5
3
Place meat on plastic rack in a dish. Cover with
waxed paper. Turn large cuts of meat over halfway
through the cooking time.
Ground Beef (Bulk)
3 to 4 min./lb.
Full Power (10)
Place in a dish, cover. Stir halfway through cooking
time. Drain.
Ground Beef Patties
2 patties (4 oz. each)
4 patties (4 oz. each)
1 to 3½ min.
2 to 5 min.
5
5
Place on a plastic rack or preheat in a browning dish
according to manufacturer’s instructions. Cook
covered. Turn meat over halfway through cooking
time.
Meat Cooking Guidelines
1.
Meats weighing 3 pounds or more will brown by
themselves "naturally" in the microwave oven.
Large cuts of meat become very hot during
cooking and require a longer cooking time than
do smaller cuts of meat. A long cooking time
and heat are required for browning.
2.
For more browning on small cuts of meat, such
as steaks, chops and meat patties, use a
browning dish or bottled browning sauce.
3.
Because salt can cause the surface of meat to
become dehydrated and tough, it is best to salt
meats only after cooking, or just before serving.
If, however, the meat is just one ingredient in a
main dish, or the meat is covered by a sauce,
you may add salt to the sauce or main dish.
4.
Excess fat may be trimmed from meat before
cooking to decrease the amount of
accumulated meat juices and to reduce
splattering during cooking.
5.
For the best cooking results, turn most large
meats over halfway through the cooking time.
6.
Remember that meats continue to cook during
standing time. Remove meats from microwave
oven when they reach 5°F to 10°F lower than
the desired end doneness.
