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21
Cooking Charts
The charts can be used as a guide. Follow package or
recipe directions.
Cooking meat in your microwave
Be sure to place prepared meats on a microwave-safe
roasting rack in a microwave-safe dish. Start cooking the
meat fat side down and if necessary, use narrow strips of
aluminum foil to shield any bone tips or thin meat areas.
After cooking, check the temperature in several places
before letting the meat stand the recommended time.
Please note that the temperatures in the following charts
are temperatures at removal time; the temperature will
rise during the standing period.
Stand time
Cooking poultry in your microwave
Be sure to place poultry on a microwave-safe roasting
rack in a microwave-safe dish. Cover poultry with wax
paper to prevent splattering. Use narrow strips of
aluminum foil to shield any bone tips or thin meat areas,
or areas that start to overcook. After cooking, check the
temperature in several places before letting the meat
stand the recommended time.
Cooking eggs in your microwave
▯ Never cook eggs in the shell and never warm hard-
cooked eggs in the shell; they can explode.
▯ Always pierce yolk on whole eggs to keep them from
bursting.
▯ Cook eggs just until set; they will become tough if
overcooked.
▯ Cooking scrambled eggs is safe.
Cooking vegetables in your microwave
▯ Vegetables should be washed just before cooking.
Rarely is extra water needed. If dense vegetables such
as potatoes or carrots are being cooked, add about
¼ cup of water.
▯ Small vegetables (sliced carrots, peas, lima beans,
etc.) will cook faster than larger vegetables.
▯ Whole vegetables, such as potatoes, acorn squash or
corn on the cob, should be arranged in a circle on the
turntable before cooking. They will cook more evenly if
turned over halfway through cooking.
Meat Power level Cook time Directions
Roast beef
(boneless)
(up to 4 lbs.)
High (10) for first
5 minutes, then
medium (5)
12–17 min./lb. for 160º F
(71°C) (Medium)
Place roast beef fat-side down on roast-
ing rack. Cover with wax paper. Turn
over half way through cooking.
Let stand 10–15 minutes.*
14–19 min./lb. for 170º F
(76°C) (Well Done)
Roast pork
(boneless or
bone-in)
(up to 4 lbs.)
High (10) for first
5 minutes, then
medium (5)
15–20 min./lb. for 170º F
(76°C) (Well Done)
Place roast pork fat-side down on roast-
ing rack. Cover with wax paper. Turn
over half way through cooking.
Let stand 10–15 minutes.*
*Expect a 10° F rise in the temperature during the standing period.
Meat Doneness Remove from oven After standing (10-15 min.)
Beef Medium
Well done
150°F (65°C)
160°F (71°C)
160°F (71°C)
170°F (77°C)
Pork Medium
Well done
150°F (65°C)
160°F (71°C)
160°F (71°C)
170°F (77°C)
Poultry Dark meat
Light meat
150°F (65°C)
160°F (71°C)
150°F (65°C)
160°F (71°C)
Meat Power level Cook time Directions
Whole chicken
(up to 4 lbs.)
medium high (7)
180° F (82°C) dark meat
170° F (76°C) dark meat
7–10 min. /lb Place chicken breast-side down on roasting rack.
Cover with wax paper. Turn over halfway through
cooking. Cook until juices run clear and meat near
bone is no longer pink. Let stand for 5–10 min.
Chicken pieces
(up to 4 lbs.)
medium high (7)
180° F (82°C) dark meat
170° F (76°C) dark meat
7–10 min. /lb Place chicken bone-side down on dish, with thick-
est portions toward the inside of dish. Cover with
wax paper. Turn over halfway through cooking.
Cook until juices run clear and meat near bone is
no longer pink. Let stand for 5–10 min.
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