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Heating or Reheating Guide
Do not use aluminum foil during cooking cycle.
MEAT
1. The roast should be prepared and seasoned (if desired)
as for any other conventional method. Meat should be
thoroughly defrosted before cooking.
2. Place the meat on a microwave roasting rack or
ovenproof plate and place on the turntable.
3. Cook according to the cooking chart (below), using the
longer time for large meats and the shorter time for
smaller meats. For thicker chops, use the longer time.
4. Turn the meat once halfway through the cooking time.
5. STAND for 5-10 minutes wrapped in foil after cooking.
The standing time is very important as it completes the
cooking process.
6. Ensure meat, especially pork, is thoroughly cooked
before eating.
POULTRY
1. No special techniques are required. The poultry should
be prepared as for any other conventional method.
Season if desired.
2. Poultry should be thoroughly defrosted, ensuring giblets
and any metal clamps are removed.
3. Prick the skin and brush lightly with vegetable oil unless
self-basting.
4. All poultry should be placed on a microwave roasting
rack or a microwave-proof plate and placed on the
turntable.
5. Cook according to the instructions in the cooking chart
(below), turning the bird over halfway through the cooking
time. Poultry, because of its shape, has a tendency to
cook unevenly, especially in very bony parts. Turning the
bird during roasting helps to cook these areas evenly.
6. 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. Ensure 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 portions should be pierced with a sharp knife
through the thickest part to ensure that the juices are
clear and the flesh is firm.
BEEF
Standing/Rolled Rib
-Rare
-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
8
HIGH
HIGH(100%)
HIGH(100%)
8
HIGH
HIGH
8
1
/2~9
1
/2 minutes
8~10 minutes
10~12minutes
6~8 minutes
2~4 minutes
3~5 minutes
11~14 minutes
2~3 minutes
3~4 minutes
Cut
Microwave Cooking time
power per pound
MEAT COOKING CHART
CHICKEN
Whole
Breast(boned)
Portions
TURKEY
Whole
8
8
8
8
9~13 minutes
9~13 minutes
9~15 minutes
10~13 minutes
Poultry
Microwave Cooking time
power per pound
POULTRY COOKING CHART
NOTE:
* The above times should be regarded only as a guide.
Allow for difference in individual tastes and preferences.
The times may vary due to the shape, cut, and
composition of the food.
* If whole birds are stuffed, the weight of the stuffed bird
should be used when calculating the cooking time.
NOTE:
The above times should be regarded only as a guide. Allow
for difference in individual tastes and preferences. The
times may vary due to the shape, cut, and composition of
the meat.
CAUTION
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