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Cooking Standing Special Notes
Food ' Power Time Time
Beef Arrange in dish. Cover
Meat loaf, 11/2Ib P50 15- 20 rain. 5 rain. with wax paper.
Pork Place in a shallow dish.
Chops, loin 112inch Cover loosely with wax
thick, 7 oz each 1 Pl00 3 - 5 rain. 2 min. paper.
2 P100 6 - 8 rain. 3 rain. Turn over halfway
4 P100 9 - 11 rain. 3 rain. through cooking.
Pork roast, Cover with wax paper.
1 Ib P50 12-15rain. 10-15min. Shield halfway through
cooking and turn roast
over if necessary.
Approx. temp, after
standing: 170°F (77°C)_
Ham, slice 1 inch Cover with wax paper.
thick, 1Ib P100 7 - 9 rain. 5 rain. Turn over halfway
through cooking.
Sausage links, Score or pierce before
Wieners, fresh cooking.
1 - 2 oz each 2 P100 1/2- 2 rain. 1 rain. Cover with wax paper.
4 P100 1 - 3 rain. 1 min. Turn over once.
Bacon, slices Cook on bacon rack and
2 P100 11/2-2 min. 1 min. cover with a paper
4 P100 21/2-4 rain. 1rain. 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 I PI00 2 - 4 rain, 2 min.
2 PI00 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
1 Ib PIO0 6 -9 min. 10 rain. wrap or wax paper.
Cornish hens Turn over halfway
1 Ib P100 5 - 8 rain, 10 rain. through cooking. Stand
tented with foil. When
cooked, internal
temperature of thigh
should be 185°F (85°C)
and juices should run
clear.
*Check with conventional thermometer,
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