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English 21
Cooking guide
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.
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 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:
10-15 min./lb. for 145 °F - Rare
12-17 min./lb. for 160 °F - Medium
14-19 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 rst 5 minutes, then
Medium (5).
Pork
(boneless or
bone-in)
Up to 4 lbs.
Cooking Time:
15-20 min./lb. at 170 °F Well Done
Place the roast fat-side
down on the roasting rack
and cover with wax paper.
Turn over halfway through
cooking process. Let stand
for 10 to 15 minutes.
Power Level:
High (10) for rst 5 minutes, then
Medium (5).
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