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Pork roast
13x9x2-in.
Cooking bag
Medium (5)
15 to 19 min.
microwave method per lb.
safe dish
Spare ribs
13x9x2-in.
Plastic wrap
Medium (5) 20 to 25 min.
dish or
3-qt. or cover per lb.
casserole
Ham (precooked
ObIong
dish
Plastic wrap
Medium (5)
11 to 13 min.
or canned)
per lb.
Ham loaf
Pie plate
Plastic wrap
Medium (5) 22 to 25 min.
Ham slices &
12x8x2-in.
Wax paper
High (10) 18 to 27 min.
steaks
dish
Tie end of bag securely. Do not use metal
twist ties. Or place bone side up on trivet in
dish. Add water to dish and cover with wax
paper. Microwave at Medium (5) 13 to 15
min. per lb.
Add 2/3 cup of water per lb. spare ribs. Turn
over or rearrange after half of minimum
time. After minimum time, drain liquid and
add barbecue sauce; microwave a few
minutes to finish.
Shield top edge of ham with 1%-in. strip of
foil. After cooking period, let ham stand 10
minutes before carving.
Let stand 5 minutes before serving. If a glaze
is desired, spoon pineapple or apricot
preserves over cooked ham loaf a few
minutes before serving.
Turn over at
half
of time.
Lamb
Chops Brown ‘N
No
High (10)
5 to 7 min.
Brush chops lightly with oil. Place in
(4 chops) Sear dish
preheated dish. Turn meat at half of time.
(preheated for
8 min.)
Roast Oblong dish
Wax paper Medium (5)
Min. Place roast on trivet fat
side down.
~rn
over
(leg or shoulder)
and trivet
per lb.
after half of cooking time. Let roast
sbnd
10
Medium
13 to 15
minutes before carving.
Well
16 to 18
Veal
Chops
(See lamb chops above.)
Roast (shoulder)
Oblong dish
Wax paper Medium (5)
15 to 17 min.
Place on trivet fat or cut side down. Turn
and trivet
per lb.
over after half of cooking time. Let roast
stand 10 minutes before carving. Slice thinly.
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