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