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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 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-80. Cook, uncovered, for 5
minutes. Stir in tomatoes and mushrooms.
3. Cover with lid or vented plastic wrap. Press Power
pad by P-90. 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