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19.18.
Microwave Oven Use and Care Guide
MEAT
◆ No special techniques are required. Meat should be prepared as
with conventional cooking.
◆ Always thoroughly defrost meat before cooking (season if desired).
◆ Place the meat on a microwave roasting rack or microwave-proof
plate and place on the turntable.
◆ Cook according to the Meat Cooking Table (below). Use longer
time for large cuts of meats and shorter time for small cuts of meats.
For thicker chops, use longer time.
◆ Turn the meat over halfway through the cooking time.
◆ Make sure meat, especially pork, is thoroughly cooked before eating.
MEAT COOKING TABLE
Meat Microwave Cooking Time
Power Per Pound
BEEF
Standing/Rolled Rib Roast
- Medium 8 10 to 12 minutess
- Well-done 8 12 to 14 minutes
Ground Beef
(to brown for casserole)
Hamburgers, HIGH (100%) 7 to 9 minutes
Fresh or defrosted
(4 oz. Each)
- 2 patties HIGH (100%) 3 to 5 minutes
- 4 patties HIGH (100%) 4 to 6 minutes
PORK
Loin, Leg 8 13 to 16 minutes
Bacon
- 4 slices HIGH (100%) 3 to 4 minutes
- 6 silces HIGH (100%) 4 to 6 minutes
Cooking Tips (Cont.)
TURNING
Large foods such as roasts, poultry and chops should be turned over so
that the top and bottom cook evenly.
ARRANGEMENT
Do not stack food. Arrange a single layer on the dish for even cooking.
Because dense foods cook slowly, place thicker portions of meat,
poultry, fish and vegetables toward the outside of the dish.
TESTING FOR DONENESS
Because foods cook quickly in a Microwave Oven, you need to test
frequently for doneness.
STANDING TIME
Depending on density, food often needs to stand from 2 to 15 minutes
after you remove it from the Microwave Oven. Usually you need to
cover food during standing time to retain heat. Remove most foods
when they are slightly undercooked and they will finish cooking during
standing time. The internal temperature of food will rise about
10 degrees during standing time.
PIERCING
Pierce the shell, skin or membrane of foods before cooking to prevent
them from bursting. Foods that require piercing include yolks and
whites of eggs, hot dogs, clams, oysters and whole vegetables such as
potatoes and squash.
REHEATING
Reheat only precooked refrigerated food. Stir large amounts of food
halfway through reheating time.
NOTE: The times listed above are only a guide. Allow for difference in
individual tastes and preferences. The times may also vary due to the
shape, cut and composition of the food.