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FOOD
Pork
Pork loin roast,
boneless
(4-5 Ibs)
Pork loin,
center cut
(4-5 Ibs)
Chicken
Cut-up fryer
(2 ',_-3Ibs)
Whole
(3-3_/zlbs)
INTERNAL
SECOND TEMPERATURE
COMBI- FIRST STAGE STAGE AFTER
NATION TIME TIME STANDING_ME SPECIAL NOTES
LOW 180°F
LOW
HIGH
HIGH
5-7 min per Ib
Turn over
5-7 rainper Ib
Turn over
6-7 min per Ib
Turn over
5-7 min per Ib
Turn over
6-8 rain
per Ib
6-8 rain
per Ib
7-8 min
per Ib
6-8 min
per Ib
180°F
180°F
185°F
Put on a microwave
oroof and heat proof
baking dish with a
roasting rack. Let stand
!0 minutes after cooking
(covered).
Put on a microwave proof
and heat proof baking
dish with a roasting rack.
Let stand 10 minutes after
cooking (covered).
Wash and dry poultry.
Arrange pieces on a
microwave proof and
ovenproof roasting rack
with thickest portions to
the outside. Brush with
butter and seasoning if
desired. Place roasting
rack on turntable.
Rearrange halfway
through cooking. Cook
until no longer pink and
juices run clear. Remove
from oven and let stand
covered 5 minutes.
Wash and dry poultry.
Place breast down on a
microwave proof and
ovenproof roasting rack.
Brush with butter and
seasoning if desired.
Place roasting rack on the
turntable. Turn chicken
over halfway through
cooking. Cook until no
longer pink and juices run
clear. Remove from oven
and let stand covered
with foil tot 10 minutes,
(Temperature may rise
about IO°F.) Temperature
in the thigh should reach
about 185°F when done.
continued on next page
47
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