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MEATS
Guide for Cooking Meats
Roasts, chops, hamburgers and small cuts of tender meat cook beautifully in the microwave oven. Most
roasts can be cooked rare, medium rare or even well done in less than one hour. Less tender cuts of
meat such as pot roast can be simmered fork tender in a sauce or gravy. Tough cuts that require slow
cooking will do better in the conventional range or oven. A large piece of meat, especially if the shape is
uneven, should be turned over occasionally for uniform roasting.
Meat Power Cooking Time Standing Special Notes
Level (per lb) Time
Beef Roast
Rare 80 6 - 8 min. 5 - 7 min.
Medium 80 8 - 10 min. 10 - 15 min. Turn over after half the time.
Well 80 10 - 12 min. 10 - 15 min.
Pork Roast
Bone-in 80 12 - 15 min. 10 min. Cover with plastic wrap.
Boneless 80 16 - 18 min. 10 - 15 min. Turn over after half the time.
Lamb Roast
Bone-in Medium 80 7 - 9 min. 10 - 12 min.
Well 80 9 1/2 - 11 1/2 min. 10 - 15 min. Turn over after half the time.
Boneless Medium 80 9 - 11 min. 10 - 12 min.
Well 80 11 - 13 1/2 min. 10 - 15 min.
Beef Patties (3 1/2 oz) each
2 patties 100 2 1/2 - 3 min. 5 - 7 min. Turn over and rearrange
4 patties 100 3 1/2 - 4 1/2 min. 5 - 7 min. after half the time.
Meat Loaf
(2lbs) 100 15 - 17 min. 10 - 12 min. Cover with wax paper.
Bacon
Slices (4 strips) 100 4 - 5 min. —
(1 slice; weight: 1 oz, Cover with a paper towel.
length: 11 in.)
Ham
Slices (1 in. thick) 50 7 1/2 - 8 1/2 min. 5 - 7 min. Cover with plastic wrap.
4 slices
COOKING GUIDE (CONTINUED)
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