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M Oven Care and Use Manual Cooking Tips
Page 18
Meat
1. No special techniques are required: Meat should
be prepared as with conventional cooking. Sea-
son if desired. Always thoroughly defrost meat
before cooking.
2. Place the meat on a microwave roasting rack or
microwave-safe plate and place on the turntable.
3. Cook according to the Meat Cooking
Recommendations (below). Use the longer time
for large meats and the shorter time for smaller
meats. For thicker chops, use the longer time.
4. Turn the meat once halfway through the cook-
ing time.
5. After removing from microwave oven, cover
loosely with foil. Allow to stand for 5–10 min-
utes. The standing time is very important as it
completes the cooking process.
6. Make sure meat, especially pork, is thoroughly
cooked and juices run clear.
Poultry
1. No special techniques are required: Poultry
should be prepared as with conventional cook-
ing. Season if desired.
2. Poultry should be thoroughly defrosted. Remove
giblets and any metal clamps.
3. Prick the skin and brush lightly with vegetable
oil (unless the poultry is self-basting).
4. All poultry should be placed on a microwave
roasting rack or a microwave-safe plate and
placed on the turntable.
5. Cook according to the instructions in the Poul-
try Cooking Recommendations below. Turn
pieces over halfway through the cooking time.
Because of its shape, poultry has a tendency to
cook unevenly, especially in very bony parts.
Periodic turning helps to cook these areas evenly.
6. Let stand for 5
–
10 minutes wrapped in foil after
cooking before carving. The standing time is very
important, as it completes the cooking process.
7. Make sure poultry is thoroughly cooked before
eating. Whole poultry is completely cooked
when the juices run clear. Pierce with a sharp
knife through the thickest part to ensure that the
juices are clear and the flesh is firm.
Meat Cooking Recommendations
Microwave Cooking Time
Meat Power Per Pound
BEEF
Standing/Rolled
Rib Roast
- Rare 8 9 to 11 minutes
- Medium 8 9
1
/
2
to 11
1
/
2
minutes
- Well-done 8 11
1
/
2
to 14 minutes
Ground Beef 10 6
1
/
2
to 9
1
/
2
minutes
(to brown for
casserole)
Hamburgers,
(4 oz. each)
Fresh or
defrosted
- 2 patties 10 2
1
/
2
to 4
1
/
2
minutes
- 4 patties 10 3
1
/
2
to 5
1
/
2
minutes
PORK
Loin, Leg 8 12
1
/
2
to 16
1
/
2
minutes
Bacon
- 4 slices 10 2
1
/
2
to 3
1
/
2
minutes
- 6 slices 10 3
1
/
2
to 4
1
/
2
minutes
Microwave Cooking Time
Meat Power Per Pound
CHICKEN
Whole 8 11 to 15 minutes
Breast (boned) 8 10 to 14 minutes
Portions 8 11 to 17 minutes
TURKEY
Whole 8 11 to 15 minutes
Notes:
• The times listed above are only a guide. Allow
for differences in individual tastes and prefer-
ences. The times may also vary due to the shape,
cut and composition of the food.
• If whole poultry is stuffed, the weight of the
stuffed bird should be used when calculating the
cooking time.
Poultry Cooking Recommendations
Cooking Tips