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Cooking Instructions
Cooking Guide
Guide for Cooking Meat in Your Microwave
•
Place meat on a microwave-safe roasting rack in a microwave-safe dish.
•
Start meat fat-side down. Use narrow strips of aluminum foil to shield any bone tips
or thin meat areas.
•
Check the temperature in several places before letting the meat stand the
recommended time.
•
The following temperatures are removal temperatures. The temperature of the
food will rise during the standing time.
Guide for Cooking Poultry in Your Microwave
•
Place poultry on a microwave-safe roasting rack in a microwave-safe dish.
•
Cover poultry with wax paper to prevent spattering.
•
Use aluminum foil to shield bone tips, thin meat areas, or areas that start to
overcook.
•
Check the temperature in several places before letting the poultry stand the
recommended time.
Food
Cook Time/Power Level
Directions
Roast Beef
Boneless
Up to 4 lbs.
Cooking Time:
8-12 min. / 0.5 kg for 50°C - Rare
9-13 min. / 0.5 kg for 55°C - Medium
10-15 min. / 0.5 kg for 65°C - Well
Done
Power Level:
High(0) for first 5
min., then Medium(5).
Place roast fat-side down on
roasting rack. Cover with wax
paper. Turn over when cooking
time is half up. Let stand 10 min.
Pork
Boneless or
bone-in
Up to 4 lbs.
Cooking Time:
12-16 min. / 0.5 kg for 70°C Well Done
Power Level:
High(0) for first 5
min., then Medium(5).
Place roast fat-side down on
roasting rack. Cover with vented
plastic wrap. Turn over when
cooking time is half up. Let stand
10 min.
Food
Cook Time/Power Level
Directions
Whole
Chicken
Up to 4 lbs.
Cooking Time:
7-10 min. / 0.5kg 80°C
Power Level:
Medium
High(7).
Place chicken breast-side down on roasting
rack. Cover with wax paper. Turn over when
the cooking time is half up. Cook until juices
run clear and meat near the bone is no
longer pink. Let stand 5-10 min.
Chicken
Pieces
Up to 2 lbs.
Cooking Time:
7-10 min. / 0.5kg
80°C dark meat
75°C light meat
Power Level
: Medium
High(7).
Place chicken bone-side down on dish, with
the thickest portions towards the outside of
the dish. Cover with wax paper. Turn over
when the cooking time is half up. Cook until
juices run clear and meat near the bone is no
longer pink. Let stand 5-10 min.
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