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WARNING: Do not use aluminum foil during cooking cycle.
COOKING TIPS
Meat
1. No special techniques are required. Meat should be
prepared as with conventional cooking. Season if
desired. Always thoroughly defrost meat before cook-
ing.
2. Place the meat on a microwave roasting rock or
microwave-proof plate and place on the turntable.
3. Cook according to the Meat Cooking Table (below).
Use the longer time for large cuts of meats and the
shorter time for small cots of meats. For thicker
chops, use the longer time.
4. Turn the meat once halfway through the cooking
time.
5. Let stand for 5-10 minutes wrapped in foil a1_er
cooking. The standing time is very important as it
completes the cooking process.
6. Make sure meat, especially pork, is thoroughly
cooked before eating.
Meat Cooking Table
Microwave Cooking Time
Meat Power Per Pound
BEEF
Standing/Rolled Rib
- Medium
- Well-done
Ground Beef (to
brown for casserole)
Hamburgers,
Fresh or defrosted
(4 oz. each)
- 2 patties
- 4 patties
PORK
Loin, Leg
Bacon
- 4 slices
- 6 slices
8
8
HIGH(100%)
HIGH(100%)
HIGH(100%)
8
HIGH(100%)
HIGH(100%)
9V2to 11% minutes
11V2to 14 minutes
6% to 9V2minutes
2% to4% minutes
3V2to 5% minutes
121/2to 16V2minutes
21/2to 3_/2minutes
3% to 4V2minutes
NOTE: The times listed above are only a guide. Allow
for difference in individual tastes and preferences. The
times may also vary due to the shape, cot, and compo-
sition of the food.
Poultry
1. No special techniques are required. Poultry should
be prepared as with conventional cooking. Season if
desired.
2. Poultry should be thoroughly defrosted. Remove
giblets and any metal clamps.
3. Prick the skin and brush lightlywith vegetable oil
unless the poultry is self-basting.
4. All poultry should be placed on a microwave roasting
rack or a microwave-preof plate and placed on the
turntable.
5. Cook according to the instructions in the Poultry
Cooking Table below. Turn over halfway through the
cooking time. Because of its shape, poultry has a
tendency to cook unevenly, especially in very bony
parts.Turning during roasting helps to cook these
areas evenly.
6. Let stand for 5-10 minutes wrapped in foil after
cooking before carving. The standing time is very
important, as it completes the cooking process.
7. Make sure poultry is thoroughly cooked before eating.
Whole poultry is completely cooked when the juices
run clear from the inside thigh when it is pierced with
a sharp knife. Poultry pieces should be pierced with
a sharp knife through the thickest part to ensure that
the juices are clear and the flesh is firm.
Poultry Cooking Table
Poultry
CHICKEN
Whole
Breast (boned)
Portions
Microwave Cooking Time
Power Per Pound
8 11to 15 minutes
8 10 to 14 minutes
8 11to 17 minutes
TURKEY
Whole 8 11to 15 minutes
NOTES:
• The times listed above are only a guide. Allow for
difference in individual tastes and preferences. The
times may also vary due to the shape, cut, and
composition of the food.
• If whole poultry is stuffed, the weight of the stuffed
bird should be used when calculating the cooking
time.
16
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