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Beef
Meat loaf, 11/2 Ib
(68O g)
Pork
Chops, loin 1/2 inch
(1 cm) thick,
7 oz (200 g) each
1
2
4
Pork roast,
1 Ib (450 g)
Ham, slice 1 inch
(2.5 cm) thick,
1 Ib (450 g)
Sausage links,
Wieners, fresh
1 -2 oz (30- 55 g) each
2
4
Bacon, slices
2
4
Lamb
Chops, shoulder
1/2.'inch-(1 cm) thick
1
2
Poultry
Chickens, whole,
up to 4 Ib (1.8 kg)
1 Ib (450 g)
Cornish hens
1 Ib (450 g)
Power
P 50
P100
PIO0
P100
P 50
PIO0
P100
P100
P100
P100
P100
P100
P100
P100
Cooking
Time
15 - 20 min.
3 - 5 min.
6 - 8 min.
9 - 11 min.
12-15 min.
7 - 9 min.
1/2 - 2 min.
1 - 3 min.
11/2 - 2 min.
21/2- 4 min.
2 - 4 min.
4 - 6 min.
6 - 9 min.
5 - 8 min.
Stand
Time
5 min.
2 rain.
3 min.
3 min.
10 - 15 min.
5 min.
1 min.
1 min.
1 min.
1 min.
2 min.
5 min.
10 min.
10 min.
Special Notes
Arrange in loaf dish.
Cover with wax paper.
Place in a shallow dish.
Cover loosely with wax
paper. Turn over halfway
through cooking.
Cover with wax paper.
Shield halfway through
cooking and turn roast
over if necessary.
*Approx. temp. after
stand 170°F to 175°F
(77°C to 79°C )
Cover with wax paper.
Turn over halfway
through cooking.
Score or pierce before
cooking.
Cover with wax paper.
Turn over once.
Cook on bacon rack or
line bottom of dish.
Place bacon on paper
towel. Cover loosely with
another paper towel. Do
not turn over bacon.
Cover loosely with wax
paper.
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
should be 180°F (82°C)
and juices should run
clear.
*Check with conventional thermometer.
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