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Food Special Notes
Pork
Chops, ioin 1,,_inch (1 cm)
thick, 7 ez (200 g) each
I
2
4
Pork roast, 1 Ib (450 g)
Ham, precooked
canned 3 tb (t 4 kg)
Ham, slice 1 inch (2 5 cm)
thick, 1 Ib {450 g)
Sausage links,
fresh 1 - 2 oz (30 - 55 g) each
2
4
Sausage links, frozen,
precooked brown and serve
3/4oz (20 g) each
2
4
Wieners, 2 oz (55 g) each
1
2
4
Bacon, slices
Lamb
Chops, shoulder
1/2inch (1 cm) lhick
1
2
Power Approx, Stand
Cook ng Tim e T me
Hi 11iz - 2 min 2 min,
Hi 31/,2- 41/2 min 3 min,
HI 6 - 8 min 3 rain
5
Ht
HI
HI
HI
HI
Place in a shallow dish Cover
loosely with wax paper. Turn
over at halfway through
cooking time,
HI
HI
HI
HI
Ht
HI
• , . Cover with wax paper Shield
12 - 14 men 10 to 15 mm halfway through cooking and
turn roast over if necessary
"Approx. temp, after stand
l J t70°F to 175°F (77°C to 79°C)
HI
HI
*Check with conventional meat thermometer
10- 14rain lOmin
6 - 8 min 5 min
1/2- 11/2rain
l - 2 min
V2- 1I/4 rain
1 - 2 rain
ti,__ 3/4min
I/2 - I rain,
I - 2 min,,
1_ t3/4 min
t 1/4- 21/4 min
21/,2- 4 min
1 min
1 min
I rain
t rain
1 min
1 min,
1 rain
t min
t min
t min
2 rain,
5 rain.
I - 2 min
3 - 4 min
Shield edge of ham with slrip
of foil Place on roasting rack
Cover with wax paper Turn
over halfway through cooking,
"Approx temp after sland
120°F to 130_F (50°0 to 55°0 )
Cover with wax paper Turn
over halfway through cooking
Pierce before cooking
Cover with wax paper
Turn over once.
Score before cooking
Cook on bacon rack or line
bottom of dish. Place bacon
on paper towel, Cover loosely
with anolher paper towel Do
not turn over bacon
Cover loosely with wax paper
28
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