Loading ...
Loading ...
Loading ...
TIME COOKING - MEATS, POULTRY AND FISH
PREPARATION
• Use a microwave-safe dish, etc.
• Defrost Frozen foods completely.
• Wash poultry and fish in cool water.
• Arrange small items in a single layer
in dish, avoid overlapping edges of
food.
• Place thick sections toward edge of
the dish.
• Use a rack in the dish to elevate meat
out of the juices.
• Use spices, seasonings as desired.
• Add salt after cooking if necessary.
• Aluminum foils can be used to cover
thin parts of meat or poultry wings
and legs to prevent overcooking.
• Foils should be applied toward the
end ofcooking time.
CHECKING DONENESS
Beef: The color inside meat indicates
doneness. Rare roast should be red
inside. Medium is pink and gray
indicates well done.
Pork: Cooked pork meat should be gray
with clear juice.
Poultry: Juices should be clear yellow
when cooked. Legs should move freely.
Fish and Seafood: Should be opaque
in color and flake easily.
To check internal temperature of various
meats and poultry, use a microwave or
conventional meat thermometer after
removing meat from the oven. Insert the
thermometer avoiding bone or fat. Lower
temperatures are found in the center of
Food
Beef
Meat loaf, 1 1/2Ib
Pork
Chops,
Ioin lG inchthick,
7 oz each
Power
P 50
1 P100
2 P100
4 P100
Pork roast,
1 Ib P 50
Cooking
Time
15 - 20 Tin.
2 - 4 Tin.
5 - 7 Tin. i
8 - 10 min.
12 - 15 min.
Stand
Time
5 Tin.
2 Tin.
3 Tin.
3 Tin.
10 - 15 min.
Special Notes
Arrange in loaf dish.
Cover with wax paper.
Place in a shallow dish.
Cover loosely with wax
paper. Turn over halfway
through cooking.
Cover with wax paper.
Shield halfway through
cooking and turn roast
over if necessary.
*Approx. temp. after
stand 170°F to 175°F
(77°C to 79°C )
......... a s_ wn. bor_e._ uses _ ..........
COOKING
• Use wax paper or plastic wrap to stop
splattering.
• Turn over or rearrange meat, poultry
and fish halfway through cooking
time.
thermometer in the microwave oven.
Return undercooked food to oven for a
short period of time at the recommended
power level. Let stand as recommended
in chart. Cover roasts and whole poultry
during stand time,
Food Power Cooking
Time
Beef
4 oz each
Hamburgers,
refrigerated 2 P100
4 P100
Hamburgers, frozen
2 P100
4 P100
Roasts, tender
1 Ib P 50
2 - 4 Tin.
4 - 6 Tin.
4 - 6 Tin.
7 - 9 Tin.
10 - 13 Tin.
Stand
Time
2 Tin.
2 Tin.
3 Tin.
3 Tin.
10 - 15 Tin.
Special Notes
Cook in a shallow dish.
Cover loosely with wax
paper. Turn over halfway
through cooking.
Turn overand separate
halfway through cooking.
Cover with wax paper.
Shield halfway through
cooking and turn roast
over if necessary. Stand
tented with foil.
slice 1 inch thick,
1 Ib
Sausagelinks,
Wienem, fresh
1 -2 oz each
2
4
Bacon, slices
2
4
Lamb
Chops, shoulder
1/2inch thick
1
2
Poultry
Chickens, whole,
up to 4 Ibs
1 Ib
Cornish hens
1 Ib
P100 6 - 8 min.
P100 1/2- 1rain.
P100 1- 2 min.
P100 1 1/4- 2 min.
P100 2 - 3 1/2min.
P100 11/2-31/2min.
P100 3 - 5 min.
P100 5 - 8 min.
P100 4 - 7 min.
5 Tin.
1 Tin.
1 Tin.
1 min.
1rain.
2 Tin.
5 min.
10 Tin.
10 Tin.
Cover with _p_.
Turn over halfway
through cooking.
Score or pierce before
cooking.
Cover with wax paper.
Turn over once.
Cook on bacon rack or
line bottom of dish.
Place bacon on paper
towel. Cover loosely with
another paper towel.
Do not turn over bacon.
Cover loosely with wax
paper.
Place breast-side down
on a roasting rack in a
dish. Cover with plastic
wrap or wax paper. Turn
over halfway through
cooking. Stand tented
with foil. When cooked,
internal temperature
should be 180°F (82°C)
and juices should run
clear.
*Check with conventional thermometer•
m
Z
0
C
Loading ...
Loading ...
Loading ...