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Time Time Special Notes
Beef Arrange in dish. Cover
Meat loaf, 11/2Ib P50 15 -20 rain. 5 rain. with wax paper.
Pod( Place in a shallow dish.
Chops, loin 1/2inch Cover loosely with wax
thick, 7 oz each 1 P1OO 3- 5 min. 2 min. paper.
2 P100 6 - 8 rain. 3 rain. Turn over halfway
4 P100 9- 11 min. 3 rain. through cooking.
Pork roast, Cover with wax paper.
1 Ib P50 12-15rain. 10-15rain. Shield halfway through
cooking and turn roast
over if necessary.
Approx. temp. after
standing: 170°F (77°C)*
Ham, slice 1 inch Coverwith wax paper.
thick, 1 Ib P100 7 - 9 min. 5 min. Turn over halfway
through cooking.
Sausage links, Score or pierce before
Wieners, fresh cooking.
1 - 2 oz each 2 P1O0 1/2- 2 rain. 1 rain. Cover with wax paper.
4 P10O 1- 3 rain. 1 rain. Turn over once.
Bacon, slices Cook on bacon rack and
2 P100 11/2-2 min. 1 rain. cover with a paper
4 P100 21/2- 4 min. 1 rain. towel, or place bacon
between two sheets of
paper towel on dish. Do
not turn bacon over,
Lamb Cover loosely with wax
Chops, shoulder paper.
1/2inch thick 1 P100 2- 4 min. 2 rain.
2 PI0O 4- 6 rain. 5 rain.
Poultry Place breast-side down
Chickens, whole, on a roasting rack in a
up to 4 Ib dish. Cover with plastic
I Ib P100 6- 9 min. 10 rain. wrap or wax paper.
Cornish hens Turn over halfway
1 Ib P100 5 - 8 min. 10 rain. through cooking. Stand
tented with foil. When
cooked, internal
temperature should be
185°F (85°C) and juices
should run clear.
I
• Check with conventional thermometer.
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