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English - 17
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:
6-10 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:
6-9 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).
COOKING SEAFOOD
Place the sh on a microwave-safe roasting rack in a
microwave-safe dish. Use a tight cover to steam the sh.
A lighter cover of wax paper or paper towel will decrease
steaming. Cook the sh until it akes easily with a fork. Do not
overcook sh. Check it after the minimum cooking time.
Food
Cooking time/
Power level
Instructions
Tuna steaks
and salmon
steaks
Up to 1.5 lbs.
Cooking Time:
7-11 min./lb.
Arrange the steaks on
a roasting rack with the
meaty portions towards
the outside of the rack.
Cover with wax paper. Turn
them over halfway through
the cooking process. Cook
until the sh akes easily
with a fork. Let stand for
3-5minutes.
Power Level:
Medium-High
(7).
Fillets
Up to 1.5 lbs.
Cooking Time:
4-8 min./lb.
Arrange the llets in a
baking dish, tucking any
thin pieces under. Cover
with wax paper. If the llets
are thicker than ½ in., turn
them over halfway through
the cooking process. Cook
until the sh akes easily
with a fork. Let stand for
2-3minutes.
Power Level:
Medium-High
(7).
Shrimp
Up to 1.5 lbs.
Cooking Time:
4-6½ min./lb.
Arrange the shrimp in
a baking dish without
overlapping or layering
them. Cover with wax
paper. Cook until rm
and opaque, stirring 2
or 3 times. Let stand for
5minutes.
Power Level:
Medium-High
(7).
COOKING EGGS
You can use your microwave oven to cook eggs. Cook them
until they are just set as they become tough if they are
overcooked.
WARNING
Never cook eggs in their shells and never warm up
hard-boiled eggs in their shells. Eggs cooked or
warmed up in their shells can explode. Always pierce
whole eggs to keep them from bursting.
COOKING VEGETABLES
Vegetables should be washed prior to cooking. Usually, no
extra water is needed. When cooking dense vegetables such
as potatoes, carrots, and green beans, add about ¼ cup water.
Small vegetables (sliced carrots, peas, lima beans, etc.) will
cook faster than larger ones.
Whole vegetables, such as potatoes, acorn squash, or corn on
the cob, should be arranged in a circle on the turntable before
cooking. They will cook more evenly if turned over halfway
through the cooking process.
Always place vegetables such as asparagus and broccoli with
the stems pointing towards the edge of the dish and the tips
toward the center.
When cooking cut vegetables, always cover the dish with a lid
or vented microwavable plastic wrap.
Whole, unpeeled vegetables such as potatoes, squash,
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