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Cooking Guide
Continued
Meat cooking table (continued)
MEAT
Hot dogs
1
2
4
Ham, boneless
fully cooked
2 Ibs
5 Ibs
Ham, center
slice
(1 lb)
Loin roast,
rolled,
boneless
(3% 4% Ibs)
Sausage links,
fresh
(1-2 oz
each)
2 links
4 links
6 links
Sausage
patties,
fresh (2 oz
each)
2 patties
4 patties
8 patties
Spareribs
(2%3’/‘z Ibs)
COOK
POWER
HIGH
5
7
3
HIGH
HIGH
5
then
5
COOKING TIME
20-30 seconds
30-45 seconds
45 seconds-l
minute
13-l 4 minutes
per pound
4%5% minutes
16-17 minutes
per pound
(170°F)
45-60 seconds
1 N-1 % minutes
1 s-2 minutes
1 X-2 minutes
2X-3 minutes
4%5 minutes
22-27 minutes
per pound
(165°F)
10 minutes
SPECIAL INSTRUCTIONS
Pierce hot dogs and place on microwavable roast
rack. Cover with wax paper. If in bun, wrap in paper
towel or paper napkin to absorb moisture. After
cooking, let stand 1 minute.
Place ham on microwavable roast rack. Cover with
wax paper. Turn over ham halfway through
cooking. Let stand covered 10 minutes.
Place slices on microwavable roast rack. Cover
with vented plastic wrap. Let stand covered 1
minute.
Place roast in cooking bag in microwavable dish.
(Follow instructions included with bag.) Add
seasonings and browning agent if desired. Close
bag loosely with microwavable closure or string.
Turn over roast halfway through cooking. After
cooking let stand in bag 15 minutes. (Temperature
may rise about 10°F.) Internal temperature of pork
should reach 170°F before sewing.
Pierce links and place on microwavable roast rack.
Cover with wax paper or paper towel. After cooking
let stand covered 1 minute.
Place sausage patties in a circle on microwavable
roast rack. Brush with browning agent if desired.
Cover with wax paper. Turn patties over halfway
through cooking. After cooking let stand 2 minutes.
Place ribs, cut into serving-size pieces, bone-side
down in large cooking bag. (Follow instructions
included with bag.) Place bag in 3-quart
microwavable casserole. Add 1 cup water to bag.
Close bag loosely with microwavable closure or
string. Turn over ribs, rearranging carefully, halfway
through cooking. Cook until meat is fork-tender.
Carefully remove ribs.
If desired, brush sauce over ribs. Cook covered
with wax paper. Let stand covered 10 minutes.
(Temperature may rise about 10°F.) Internal
temperature of pork should reach 170°F before
serving.
4