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PREPARATION
Use a microwave-safe baking dish, casserole,
etc. to cook meat, poultry and fish.
Frozen meat, poultry and fish should be
completely thawed.
Wash poultry and fish in cool water.
Arrange small items in a single layer in dish
and avoid overlapping edges of food.
Place thick sections toward edge of the dish.
Use a rack in the dish to elevate meat out of
the juices.
Use spices and seasonings as desired.
Add salt after cooking if necessary.
Kitchen bouquet with butter may be used to
obtain "cooked" color of meats and poultry.
Aluminum foils can be used to cover thin parts
of meat or poultry wings and legs to prevent
overcooking. Foils should be applied toward
the end of cooking time. Place meat fat side
down.
COOKING
Use wax paper or plastic wrap to stop
splattering.
Turn over or rearrange meat, poultry and fish
halfway through cooking time.
CHECKING DONENESS
Beef: The color inside meat indicates
doneness. Rare roast should be red inside.
Medium is pink and gray indicates well done.
Pork: Cooked pork meat should be gray with
clear juice.
Poultry: Juices should be clear yellow when
cooked. Legs should move freely.
Fish and Seafood: Should be opaque in color
and flake easily.
To check internal temperature of various
meats and poultry, use a microwave or
conventional meat thermometer after
removing meat from the oven. Insert the
thermometer avoiding bone or fat. Lower
temperatures are found in the center of the
roast or in the muscle close to a large bone.
Never use a conventional meat thermometer
in the microwave oven.
Return undercooked food to oven for a short
period of time at the recommended power
level. Let stand as recommended in chart.
Cover roasts and whole poultry during stand
time.
Approx. Stand Special Notes
Food Power Cooking Time Time
Beef
Hamburgers, refrigerated
4 oz (115 g) each
1
2
4
Hambu rge rs, frozen
4 oz (115 g) each
1
2
4
Meat loaf 11/2 Ib (680 g)
Roasts, tender 1 Ib (450 g)
Rare
Medium
Well done
*Check with conventional meat th,
HI
HI
HI
HI
HI
HI
5
5
5
_rmometer.
1 - 2 min.
2 - 4 min.
4 - 6 min.
2 - 3 rain.
4 - 6 rain,
7 - 9 min.
15 - 20 rain.
8 - 11 rain.
10 - 13 min.
12 - 15 min.
2 min.
2 min.
2 min.
2 rain.
3 min.
3 min.
5 rain.
10 - 15 min.
10 - 15 min.
10 - 15 rain.
Cook in a shallow dish.
Cover loosely with wax paper.
Turn over halfway through
cooking.
Turn over and separate
halfway through cooking.
Arrange in loaf dish. Cover
with wax paper.
Cover with wax paper. Shield
halfway through cooking and
turn roast over if necessary.
Stand tented with foil.
*Approx. temp. after stand
Rare 130 F (540C)
Medium 140°F (60°C)
Well done 170°F (77°C)
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