32
TEMPERATURE COOKING GUIDE
MEAT COOKING TIPS
•
Meat should be completely thawed before cooking.
•
Place meat on a microwave-safe roasting rack or rack in a dish.
•
Use wax paper or oven bags.
•
All meat may be seasoned as desired before cooking.
•
Aluminium foil can be used to cover thin parts of meat or chicken wings and legs
to prevent overcooking. Foil should be applied at pause.
•
Turn over after pause prompt scrolls across the display.
NOTE:
The temperature probe
should be inserted horizontally as
shown.
Meat Cooking Guide
Reheating Guide
Item
Weight
Temp.
Power
Standing
time
Special Notes
Beef
Rib roast
Rare
Medium
Well done
2 - 5 lbs
130°F
150°F
155°F
P50
P50
P50
10-15 min.
10-15 min.
10-15 min.
Place fat side down
on a roasting rack set
in a dish.
Lamb
Leg or shoulder,
roast
Medium
Well done
2 - 5 lbs
150°F
155°F
P50
P50
10-15 min.
10-15 min.
Veal
Shoulder or rump
roast
2 - 4 lbs
150°F
P70
10 min.
Pork
Loin roast
2 - 5 lbs
170°F
P50
10 -15 min.
Place fat side down
on a roasting rack set
in a dish.
Poultry
Chicken, whole
2 - 5 lbs
170°F
P80
10 min.
Place breast side
down on a roasting
rack set in a dish.
Item
Weight
Temp.
Power
Special Notes
Canned Soup
Broth
Cream-style
10
1
/
2
oz
10
3
/
4
oz
140°F
140°F
P80
P70
Add milk or water as directed
on can. Stir.
Use microwave-safe casserole
and cover with plastic wrap.
Stir once after pause prompt
scrolls across the display.
Casserole
Beef Stew
Chili beans
15 oz
155°F
P80
Cover with plastic wrap. Stir
once after pause prompt scrolls
across the display.
S9000sci-cooking guide.fm Page 32 Wednesday, September 22, 1999 2:39 PM