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Approx.
i Stand Special Notes
Food Power Cooking Time i Time
i
Pork
Chops, loin 1/2inch (1 cm)
thick, 7 oz (200 g) each
1
2
4
Pork roast, 1 Ib (450 g)
Ham, precooked
canned 3 Ib (1.4 kg)
Ham, slice 1 inch (2.5 cm)
thick, 1 Ib (450 g)
Sausage links,
fresh 1 - 2 oz (30 - 55 g) each
2
4
Sausage links, frozen,
precooked brown and serve
HI
HI
Ht
HI
HI
HI
3-5 min.
6 - 8 min.
9-11 min.
12 - 15 min.
11 - 14 rain.
7 - 9 min.
1/2- 2 min.
1 - 3 min.
!
i 2 rain.
3 min.
3 rain.
10 - 15 min.
10 min.
5 rain.
i
1 min.
1 min.
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 )
Shield edge of ham with strip
of foil. Place on roasting rack.
Cover with wax paper. Turn
over halfway through cooking.
*Approx. temp. after stand
120°F to 130°F (50°C to 55°C )
Cover with wax paper. Turn
over halfway through cooking.
Pierce before cooking.
Cover with wax paper.
Turn over once.
3/4oz (20 g) each
2
4
Wieners, 2 oz (55 g)
1
2
4
Bacon, slices
1
2
4
Lamb
Chops, shoulder
1/2inch (1 cm) thick
1
2
each
HI
HI
HI
HI
HI
HI
HI
HI
HI
HI
I/2 - 1 min.
1 -2 min.
1/2 - 1 min.
1 - 2 min.
11/2 - 3 min.
3/4 - 11/2 min.
11/2 - 2 rain.
21/2 - 4 min.
2 - 4 min.
4 - 6 rain.
1 min.
1 min.
1 min.
1 rain.
: 1 min.
1 min.
1 min.
1 min.
2 min.
5 min.
Score before cooking.
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.
*Check with conventional meat thermometer.
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