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Directions for Cooking Meats, Poultry and Fish
Use fresh or defrosted meats, poultry and fish.
Wash poultry or fish before cooking.
Arrange small items in a single layer in dish, For
best results, avoid overlapping edges of food, as
this will prevent even cooking, Place thick sections
toward edge of the dish, A rack in the cooking dish
will elevate meat out of the juices,
Season as desired, but salt after cooking, Kitchen
bouquet mixed with equal parts of butter will
enhance the color of meals and poultry. Use
spices and seasonings as desired.
Shield thin pads of meat (less meaty portions) or
poultry (wings and legs) with aluminum foil to
prevent overcooking, Shield poultry before
cooking; shield meat halfway through cooking,
Wooden toothpicks can be used to hold the foil in
place.
The thermometer should not touch bone or fat,
If it does, the reading could be inaccurate,
Generally, the lower temperatures in a roast are
found in the center of the roast and in the muscle
close to a large bone, such as a pork loin center
rib roast.
DO NOT USE A CONVENTIONAL MEAT
THERMOMETER IN THE MICROWAVE OVEN.
To test beef for doneness, cut into meat, Red
color indicates rare, pink indicates medium and
gray indicates well done.
Pork is done when meat is gray with clear juices.
Whole poultry is done when juices are clea
yellow and drumstick moves freely. Poultry pieces
are cooked when juices are clear yellow,
Fish and seafood are done when opaque in color
and flake easily when tested with a fork,
If foods are undercooked, return to oven for a
short period of time at the recommended power
level, Let stand for time recommended in chart.
Roasls and whole birds should be tented with foil
Cook according to directions in chart, Small
quantities of sauce will not alter the cooking time.
Test for doneness before adding extra cooking
time. Remove roasls from oven then check
internal temperature in several places, using a
microwave or conventional meat thermometer, during stand time,
POWER APPROX, STANDTIME
FOOD (%) COOKINGTIME SPECIAL NOTES
(inminutes) (inminutes)
Beef
Hamburgers, Refrigerated
4 oz ea, (120g)
1
2
4
Hamburgers, Frozen
4 oz ea, (120g)
1
2
4
HIGH
HIGH
HIGH
HIGH
HIGH
HIGH
21/2 tO 2
3tO4
5 tO7
5 to6
7to8
13 to 14
2
2
2
2
3
3
Place meat in a shallow dish.
Cover loosely withwaxed paper
to prevent spattering.
Turn over halfway through
cooking.
Turn over and separate halfway
through cooking.
Meat Loaf 11/2 Ibs (675g) 5 (50) 23 to 25 5 Arrange in loaf dish,
Cover with waxed paper,
Roasls, Tender 1 Ib (450g)
8 (80)
10 _ 15
10 _ 15
10 _ 15
Tented
with foil
12 to 14
14 to 16
18 to 20
Rare
Medium
Well
Place in a square dish.
Cover with waxed paper,
Shield halfway through cooking
and turn roast over if necessary.
"Approx. temp, after stand
Rare 130'1: (55"C)
Medium 140"F (60'C)
Well 170'F (77"C)
16