Filter
Top Products
INTERNAL
SECOND TEMPERATURE
COMBI- FIRST STAGE STAGE
AFTER
FOOD NATION TIME
TIME
STANDING TlME
SPECIAL NOTES
Pork
Pork loin roast,
LOW 5-7 min per lb
6-8 min 180°F
Put on a microwave
boneless
Turn over
per lb
proof and heat proof
(4-5 Ibs)
baking dish with a
roasting rack. Let stand
10 minutes after cooking
(covered).
Pork loin, LOW 5-7 min per lb
6-8 min 180°F
Put on a microwave proof
center cut
Turn over
per lb
and heat proof baking
(4-5 Ibs)
dish with a roasting rack.
Let stand 10 minutes after
cooking (covered).
Chicken
Cut-up fryer
(2X-3 Ibs)
Whole
(3-3’/2 Ibs)
HIGH
6-7 min per lb
7-8 min 180°F
Wash and dry poultry.
Turn over
per lb
Arrange pieces on a
microwave proof and
ovenproof roasting rack
with thickest portions to
the outside. Brush with
butter and seasoning if
desired. Place roasting
rack on turntable.
Rearrange halfway
through cooking. Cook
until no longer pink and
juices run clear. Remove
from oven and let stand
covered 5 minutes.
HIGH
5-7 min per lb 6-8 min 185°F
Wash and dry poultry.
Turn over
per lb
Place breast down on a
microwave proof and
ovenproof roasting rack.
Brush with butter and
seasoning if desired.
Place roasting rack on the
turntable. Turn chicken
over halfway through
cooking. Cook until no
longer pink and juices run
clear. Remove from oven
and let stand covered
with foil for IO minutes.
(Temperature may rise
about 10°F.) Temperature
in the thigh should reach
about 185°F when done.
contlnued on next page
47