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79
Pork
Tips for Pork
For even browning, turn pork halfway through cooking process.
To use your favorite dry seasonings on frozen meat, sprinkle cold
water on it beforehand; this will allow seasonings to adhere.
Brush sauces onto fresh meats to infuse flavors.
To save time, and to add extra flavor, marinate pork in a sealed bag
or container and freeze into separate servings. For appropriate
cooking times, refer to the Quick & Easy Cooking Guide.
Place aluminum foil or parchment paper loosely over the pork to
prevent overbrowning. Be sure to secure foil to sides of rack or extend
it outside the oven to prevent the NuWave Pro Plus Infrared Oven’s
internal fan from blowing the foil around during the cooking process.
To Cook a Ham
The NuWave Pro Plus Infrared Oven can cook up to an 8-pound
boneless ham, or a 14-pound ham if using the NuWave
®
Extender Ring.
Place ham on the 1-inch rack. Add glaze during the last 10 minutes.
If the ham is over browning, place aluminum foil or parchment paper
over the top. Cook at 300°F for 12-14 minutes per pound.
• Using a meat thermometer is essential for checking the internal
temperature of the meat to ensure that it has been thoroughly cooked.
Today’s pork is very lean and should not be overcooked. To check
accurate doneness, use a digital cooking thermometer. The
National Pork Board follows the guidance of the U.S. Department
of Agriculture, which recommends cooking roasts, tenderloins and
chops to an internal temperature of 145°F, followed by a three-minute
rest time, resulting in a flavorful, tender and juicy eating experience.
Ground pork, like all ground meat, should be cooked to 160°F. Pre-
cooked ham can be reheated to 140°F or enjoyed cold.
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