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MEATS
Tender cuts of meat do well in the microwave,
especially when cooked at lower power levels. Be sure
meat is fully defrosted before cooking. Consult the
meat cooking charts (pages 30-32) for details.
The exact time to cook each piece of meat will depend
on the shape of the meat, the weight, the starting
temperature of the meat and the desired doneness.
Our timings assume the meat is taken from the proper
storage (refrigerated). The lower number in the time
range reflects time suggested for medium meat; the
higher number for well done. It is always possible to
add time if needed, so it is best to start with the lower
number for calculating the time.
Stand time after cooking is an important aspect of
microwave cooking since more cooking will take place
then. The residual heat in the food will equalize and
finish the cooking process. Always check for doneness
after the stand time.
MEATBALLS
1 egg, beaten
1/3 cup milk
1/4 cup quick cooking oats, uncooked
1/4 cup dry bread crumbs
1 pound lean ground meat
(combination of beef and pork or turkey)
1 medium onion, chopped
1 tablespoon dried parsley flakes
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. In a small bowl, combine egg, milk, oats and
bread crumbs; let stand 2 minutes. In mixing
bowl, combine ground meat, onion, parsley, salt
and pepper. Add egg mixture; mix well. Form
meat mixture into 24 meatballs.
2. In a 2-quart casserole, place meatballs in a
single layer. Cover with wax paper. Cook on P-
HI for 10 to 12 minutes or until meat is no longer
pink; turn meatballs twice during cooking. Drain
meatballs; let stand for 3 minutes before
serving.
4 servings
PEPPER STEAK
1 pound beef steak
(flank, round or sirloin)
2 tablespoons white wine vinegar
1 tablespoon water
1/4 cup soy sauce
1 teaspoon garlic/salt
1/2 teaspoon sugar
1/4 teaspoon ground ginger
1 large green bell pepper, cut into strips
1 medium onion, sliced
2 medium tomatoes, peeled and quartered
1 cup fresh mushrooms, sliced
1 cup brown gravy
Hot cooked rice
1. Slice beef across the grain into strips. In a 2-
quart glass casserole, combine vinegar, water,
soy sauce, garlic, salt, sugar and ground ginger.
Add meat to mixture; coat each piece. Cover
with lid or plastic wrap and marinate in
refrigerator for 30 minutes.
2. Remove bowl from refrigerator. Stir in green bell
pepper and onion; cover. Press Power pad
continuously by P-8. Cook, uncovered, for 5
minutes. Stir in tomatoes and mushrooms.
3. Cover with lid or vented plastic wrap. Press
Power pad by P-9. Continue cooking for 10
minutes or until meat is tender; stir once during
cooking. Add brown gravy to meat mixture; stir.
4. Continue cooking on P-HI for 4 to 5 minutes or
until meat mixture is thoroughly heated. Let
stand for 3 minutes.
4 servings
Thin pieces of meat are no longer pink when fully cooked. Take meat from the
microwave while slightly pink to prevent overcooking during standing time.
TIP
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