34
M
ICROWAVE
COOKING
GUIDE
NOTES:
•
Do not use aluminum foil during the cooking cycle.
•
See “Using SENSOR COOK” in the “Sensor
Cooking” section for instructions on how to
cook without cooking time and cook power.
Meat
1.
Prepare the roast as you normally would and
season it if you want. Defrost meat completely
before cooking.
2.
Place the meat on a microwave roasting rack or
oven proof plate and place on the turntable.
3.
Cook by following the “Meat cooking chart”
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.
After cooking, let stand for 5 to 10 minutes
wrapped in foil before serving. The standing time
is very important because it finishes the cooking.
6.
Use a meat thermometer. Make sure meat, espe-
cially pork, is completely cooked before eating.
Meat cooking chart
CUT
Beef
Standing/Rolled Rib
– Rare
– Medium
– Well-done
Hamburgers,
Fresh or Defrosted
(4 oz each)
– 2 patties
– 4 patties
Pork
Loin, Leg
COOK
POWER
8
8
8
HIGH (100%)
HIGH (100%)
8
COOKING
TIME
PER POUND
(IN MINUTES)
8
1
⁄
2
to 9
9 to 10
11 to 12
1
⁄
2
2 to 4
3 to 5
12 to 15
NOTE:
Use the above times only as a guide. Change
times as needed to suit your taste. The times may
vary due to the shape, cut, and quality of the meat.
Poultry
1.
Prepare the poultry as you normally would and
season it if you want.
2.
Make sure poultry is completely defrosted.
Remove giblets and any metal clamps.
3.
Prick the skin. Brush the skin lightly with veg-
etable oil, unless the poultry is self basting.
4.
Place all poultry on a microwave roasting rack
or microwave-proof plate. Then place on the
turntable.
5.
Cook by following the “Poultry cooking chart”
below. Turn the bird over halfway through the
cooking time. Poultry, because of its shape,
tends to cook unevenly, especially in very bony
parts. Turning the bird during roasting helps to
cook these areas evenly.
6.
After cooking, let stand for 5 to 10 minutes
wrapped in foil before carving. The standing time
is very important because it finishes the cooking.
7.
Use a meat thermometer. Make sure poultry
is completely cooked before eating. Whole
poultry is completely cooked when the internal
temperature is 180°F and the juices run clear
from the inside thigh when it is pierced with a
sharp knife. Pierce poultry portions through the
thickest part to make sure that the juices are
clear and flesh is firm.
Poultry cooking chart
POULTRY
Chicken
Whole
Breast (boned)
Portions
Turkey
Whole
COOK
POWER
8
8
8
8
COOKING TIME
PER POUND
(IN MINUTES)
10 to 12
9 to 11
10 to 13
10 to 12
NOTES:
•
Use the above times only as a guide. Change
times as needed to suit your taste. The times
may vary due to the shape, cut, and quality of
the food.
•
If whole birds are stuffed, use the weight of the
stuffed bird when figuring the cooking time.
C
OOKING
G
UIDE
