Loading page 1...
Loading page 2...
Loading page 3...
Loading page 4...
Loading page 5...
Loading page 6...
Loading page 7...
Loading page 8...
Loading page 9...
Loading page 10...
Loading page 11...
Loading page 12...
Loading page 13...
Loading page 14...
Loading page 15...
Loading page 16...
Loading page 17...
Loading page 18...
English - 19
04 COOKING GUIDE
Food
Remove
from oven
After standing
(10 MIN.)
Beef
Rare 135 °F 145 °F
Medium 150 °F 160 °F
Well Done 160 °F 170 °F
Pork
Medium 150 °F 160 °F
Well Done 160 °F 170 °F
Poultry
Dark meat 170 °F 180 °F
Light meat 160 °F 170 °F
COOKING POULTRY
Place the poultry on a microwave-safe roasting rack in a
microwave-safe dish and cover with wax paper to prevent
spattering. Use aluminum foil to shield the bone tips, thin
pieces of meat, or areas that may start to overcook.
Check the temperature in several places before letting the
poultry stand the recommended time.
Food
Cooking time/
power level
Instructions
Whole
chicken
Up to 4
lbs.
Cooking Time:
7-11 min. / lb.
180 °F dark
meat
170 °F light
meat
Place the chicken breast-
side down on the roasting
rack. Cover with wax paper.
Turn over half way through
cooking process. Cook until
the juices run clear and the
meat near the bone is no
longer pink. Let stand for
5-10 minutes.
Power Level:
Medium High
(7).
Chicken
pieces
Up to 2
lbs.
Cooking Time:
7-10 min. / lb.
180 °F dark
meat
170 °F light
meat
Place the chicken bone-side
down on the dish, with the
thickest portions towards
the outside of the dish.
Cover with wax paper. Turn
over halfway through the
cooking process. Cook until
the juices run clear and the
meat near the bone is no
longer pink. Let stand for
5-10 minutes.
Power Level:
Medium High
(7).
Turning
Turn foods over midway through the cooking cycle
to expose all parts to the microwave energy. This is
especially important with large items such as roasts.
Standing
Foods cooked in the microwave build up internal heat
and continue to cook for a few minutes after the oven
stops. Let foods stand to complete the cooking process,
especially foods such as roasts and whole vegetables.
Roasts need this time to complete cooking in the center
without overcooking the outer areas. All liquids, such as
soup or hot chocolate should be shaken or stirred when
cooking is complete. Let liquids stand a moment before
serving. When heating baby food, stir well and test the
temperature before serving.
Adding moisture
Microwave energy is attracted to water molecules. Food
that is uneven in moisture content should be covered or
allowed to stand so that the heat disperses evenly. Add a
small amount of water to dry food to help it cook.
Venting
After covering a dish with plastic wrap, vent the plastic
wrap by turning back one corner to let excess steam
escape.
COOKING MEAT
Place the meat fat side down on a microwave-safe
roasting rack in a microwave-safe dish. Use narrow strips
of aluminum foil to shield any bone tips or thin pieces of
meat. Check the temperature in several places before
letting the meat stand the recommended time.
The following temperatures are the removal temperatures.
The temperature of the food will rise during standing time.
Food
Cooking time/
power level
Instructions
Roast beef
(boneless)
Up to 4 lbs.
Cooking Time:
3-9 min. / lb. for
145 °F - Rare
10-15 min. / lb. for
160 °F - Medium
12-17 min. / lb. for
170 °F - Well Done
Place the roast fat-
side down on the
roasting rack and
cover with wax paper.
Turn over halfway
through the cooking
process. Let stand for
10 to 15 minutes.
Power Level:
High (10) for first
5 minutes, then
Medium (5).
Pork
(boneless
or bone-in)
Up to 4 lbs.
Cooking Time:
13-17 min. / lb. at
170 °F Well Done
Place the pork fat-side
down on the roasting
rack and cover with
wax paper. Turn
over halfway through
cooking process.
Let stand for 10 to
15minutes.
Power Level:
High (10) for first
5 minutes, then
Medium (5).
The following temperatures are the removal temperatures.
The temperature of the food will rise during standing time.
Expect a 10 °F rise in temperature during the standing
time.
Loading page 20...
Loading page 21...
Loading page 22...
Loading page 23...
Loading page 24...
Loading page 25...
Loading page 26...
Loading page 27...
Loading page 28...
Loading page 29...
Loading page 30...
Loading page 31...
Loading page 32...
Loading page 33...
Loading page 34...
Loading page 35...
Loading page 36...
Loading page 37...
Loading page 38...
Loading page 39...
Loading page 40...
Loading page 41...
Loading page 42...
Loading page 43...
Loading page 44...
Loading page 45...
Loading page 46...
Loading page 47...
Loading page 48...
Loading page 49...
Loading page 50...
Loading page 51...
Loading page 52...
Loading page 53...
Loading page 54...
Loading page 55...
Loading page 56...
Loading page 57...
Loading page 58...
Loading page 59...
Loading page 60...
Loading page 61...
Loading page 62...
Loading page 63...
Loading page 64...
Loading page 65...
Loading page 66...
Loading page 67...
Loading page 68...
Loading page 69...
Loading page 70...
Loading page 71...
Loading page 72...
Loading page 73...
Loading page 74...
Loading page 75...
Loading page 76...
Loading page 77...
Loading page 78...
Loading page 79...
Loading page 80...
Loading page 81...
Loading page 82...
Loading page 83...
Loading page 84...