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29 / 37 EN
Over The Range Convection Microwave Oven / User Manual
3.5 Cooking charts
3.5.1 Cooking meat in your
microwave
Be sure to place prepared meats on a micro-
wave-safe roasting rack in a microwave-safe dish.
Start cooking the meat fat side down and if neces-
sary, 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 follow-
ing charts are temperatures at removal time; the
temperature will rise during the standing period.
Meat Power level Cook time Directions
• Roast beef boneless
(up to 4 lbs.)
High (10) for first 5 min-
utes, then medium (5)
12-17 min./lb. for
160° F (Medium)
Place roast beef fat-side down on
roasting rack. Cover with wax paper.
Turn over half way through cooking.
Let stand* 10-15 minutes.
14-19 min./lb. for
170° F (Well Done)
• Roast pork boneless
or bone-in
(up to 4 lbs.)
High (10) for first 5 min-
utes, then medium (5)
15-20 min./lb. for
170° F (Well Done)
Place roast pork fat-side down on
roasting 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
160° F
150° F
160° F
• Pork Medium
Well Done
150° F
160° F
150° F
160° F
• Poultry Dark meat
Light meat
170° F
160° F
170° F
160° F
3
Operation
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