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COOmG
GU~E
(continued)
Meats
(continued)
Power Level & Time
Food
Container
Cover
(or
Internal
Tern~.)
Comments
Beef
(continued)
Simmered beef
Casserole
Lid or Medium (5)
120
to
(corned beef or
plastic wrap
I
30
min
brisket)
Tender roasts
(rib, Oblong dish Cooking bag Medium (5)
Minutes Internal
high quality rump,
sirloin tip)
Rare
Medium
Well
*
er
lb.
Tern .
I
I to
14
1400F.
14
to
17
160°F.
17
to 20
170°F.
Add 1
cup
water per pound of meat.
Turn over after half of cooking time. Let
meat stand in broth at least 10 minutes
after cooking. For boiled dinner, remove
meat and cook vegetables in broth.
Turn roasts over after half of cooking
time. Let meat stand I () minutes before
carving.
Lamb
Roast, leg or
2-qt. oblong
Cooking
bag
Medium (5) Minutes
Intertlal
Place roast fat-side-down in microwave-
shoulder
dish and trivet
Medium
Well
+
per lb.
Temp.
safe dish. Turn over after half of cooking
11 to 15 160°F.
time. Let roast stand 10 minutes before
12
to
16
1700F.
carving.
Chops
2-qt. oblong No Meal-High (7)
6 to
9
min. Brush chops lightly with oil. Turn meat
(1 in. thick) 4 chops dish
over after half of cooking time.
Pork
Bacon
(per slice)
Canadian bacon
2 slices
4 slices
6 slices
Ham,
precooked:
canned, butt or shank
Ham, slices & steaks
(1 to
2
in. thick)
Pork chops: I
2
4
6
in.
Pork roast
Pork sausage
(raw), link
Pork sausage (raw)
(
1/2
lb.: 4 patties)
Microwave-
safe plate or
oblong dish
Microwave-
safe cookware
2-qt. oblong
dish
2-qt. oblong
dish
Microwave-
safe cookware
2-qt. oblong
dish
Microwave-
safe cookware
Microwave-
safe cookware
Paper towel
Wax paper
Cooking bag
Wax paper
Plastic wrap
Cooking bag
Wax paper
Wax paper
High ( 10)
High ( 10)
Medium (5)
High (10)
Medium (5)
Medium (5)
High ( 10)
High ( 10)
3/4 to
1
min.
1
to I
X
min.
2 to
2X
min.
2X
to
3
min.
15
to
19
min.
per lb.
10 to
I
5 min.
10 to I 3 min.
13 to 16 min.
16
to 19 min.
I 5 to 19 min.
per lb.
1/2
to 3/4 min
per link
3 to
5
min
Arrange in single layer on paper towels or
on trivet set in dish. Cover with a paper
towel. To microwave more than
1
layer of
bacon, use an oblong dish and place a paper
towel between each layer of bacon. Cover
with a paper towel to prevent spatters.
Amange
in single layer.
Place fat-side-down in dish. Turn ham over
after half of cooking time.
Turn over or rearrange after 10 minutes.
Brush with barbecue sauce or browning
agent, if desired. Turn over after half of
cooking time. Let stand covered 5 to 10
minutes before serving.
Turn roast over after half
of cooking time.
Microwave to an internal temperature
of
170°F.
Arrange in single layer.
If
cooking 6 or
more links, rearrange after half of
cooking time.
Arrange in single layer. Turn over after
half of cooking time.
Veal
Chops (1 in. thick)
2-qt, oblong
No Meal-High (7) 6 to 9 min.
Brush chops lightly with oil. Turn meat
4 chops
dish
over after half of cooking time.
Roast
2-qt. oblong Cooking bag
Medium (5)
17 to
21
min. Place roast
fat-
or cut-side-down. Turn
(shoulder)
dish
per lb.
over after half of cooking time. Let roast
stand 10 minutes before carving.
Slice thinly.
32