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MICROWAVE
"TEMPERATURE CONTROL" POINTS TO REMEMBER
DO
• Place the temperature probe sensor into the thickest part of
the meat or in the center of the food to be reheated. Avoid
touching bone or fat.
• Check that the first inch of the sensor is in the densest part of
the food to be cooked.
• Remove the temperature probe from the oven after use.
• Be sure to turn meat between first and second settings.
• Refer to cookbook for other information.
DO NOT
• Do not operate the oven with the temperature probe plugged
in while it is empty.
• Do not leave the temperature probe unplugged in the cavity
when operating the oven.
• Do not let the temperature probe touch the side walls,
glass tray or door of the cavity when in use.
• Do not plug the pointed end of the temperature probe
into the socket inside the cavity.
• Do not use the temperature probe in a regular oven. This
probe isdesigned for micro/convec"oven only.
"TEMPERATURE CONTROLLED" MEAT COOKING GUIDE
Refer to "Meats" section on Page 22.
FIRST SETTING SECOND SETIP
MEAT AND TIME AND TIME
TEMPERATURE
PROBE AND COOK
CONTROL SETTING
BEEF
Meat Loaf HI (Max. Power)
2 Ibs. 12--14 min.
HI (Max. Power)
160° F
Rib Roast, boneless
Rib Roast, with bone
HI (Max. Power)
Rare 4--5 rain. per lb.
Medium 5:-6 min. per lb.
Well done 6--7 min. per Ib
HI (Max. Power)
Rare 3--4 min. per lb.
Medium4--5 min. per lb.
Well done 5--6 min. per lb.
70 (Roast) 70 (Roast)
Rare 3--4 min. per lb. 120° F
Medium 5--6 rain. per lb. 130°F
Well done 6--7 rain. per lb. 140°F
70 (Roast) 70 (Roast)
Rare 3--4 rain. per lb. 120°F
Medium 3--5 min. per lb. 130°F
Well done 5--6 min. per lb. 140°F
LAMB'
Lamb Leg or
Shoulder Roast.
with bone
Lamb Roast, Boneless
70 (Roast)
Medium 4--5 min. per lb.
Well done 5--6 min. per lb.
70 (Roast) 70 (Roast)
Medium 4--5 rain. per lb. 145° F
Well done 5--6 rain. per lb. 165°F
70 (Roast) 70 (Roast) 70 (Roast)
5--6 rain. per lb. 5--6 min. per lb. 155°F
VEAL
Shoulder or Rump Roast,
boneless
2--5 Ibs.
70 (Roast) 70 (Roast) 70 (Roast)
9 min. per lb, 9--10 min. per lb. 155°F
PORK
Pork Loin Roast. bonelss
3--5 Ibs,
Pork Loin, center cut
4--5 Ibs.
Ham, boneless, precooked
Center Cut Ham Slice
I--I/2 Ibs.
Smoked Ham Shank
Canned Ham
3 Ibs.
5 Ibs.
HI (Max. Power)
6 min. per lb.
HI (Max. Power)
5--6 min. per lb.
70 (Roast)
5--7 min. per lb.
70 (Roast)
5 rain. per lb.
70 (Roast)
4--5 rain. per lb.
70 (Roast)
5--6 rain. per lb.
70 (Roast)
4--5 rain. per lb.
70 Roast)
5--6 min. per lb.
70 Roast)
4--5 min. per lb.
70 Roast)
5--7 min. per lb.
70 (Roast)
160° F
70 (Roast)
160° F
70 (Roast)
120°F
70 (Roast) 70 (Roast)
5--6 rain. per lb. 120° F
70 Roast)
4--5 min. per lb.
70 Roast)
5--6 min. per lb.
70 (Roast)
4--5 rain. per lb.
70 (Roast)
120°F
70 (Roast)
120°F
70 (Roast)
120°F
STANDING
TIME
5--10 min,
I0 min.
10 min.
I0 min.
10 rain.
i0 rain.
I0 rain.
5 rain.
10 rain.
10 rain.
I0 rain.
I0 mm.
10 mm.
i0 ram.
I0 mtn.
10 ram.
10 nHn.
I0 rain.
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