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36
MEATS
Tender cuts of meat do well in the microwave, especially
when cooked at lower power levels. Be sure meat is fully
defrosted before cooking. Consult the meat cooking charts
(pages 43~45) for details.
The exact time to cook each piece of meat will depend on
the shape of the meat, the weight, the starting temperature of
the meat and the desired doneness. Our timings assume the
meat is taken from the proper storage (refrigerated). The
lower number in the time range reflects time suggested for
medium meat; the higher number for well done. It is always
possible to add time if needed, so it is best to start with the
lower number for calculating the time.
Stand time after cooking is an important aspect of
microwave cooking since more cooking will take place
then. The residual heat in the food will equalize and finish
the cooking process. Always check for doneness after the
stand time.
Thin pieces of meat are no longer pink when fully cooked. Take meat from the microwave
while slightly pink to prevent overcooking during standing time.
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