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Cooklng Guide
Contlnued
Meat cooklng table (continued)
POWER
MEAT LEVEL
COOKING TlME SPEClAL INSTRUCTlONS
Hot dogs
HIGH
Pierce hot dogs and place on microwavable roast
1 2030 seconds
rack. Cover with wax paper. If in bun, wrap in paper
2
30-45 seconds
towel or paper napkin to absorb moisture. After
4
45 seconds-l
cooking, let stand 1 minute.
minute
Ham, boneless
fully
cooked
2lbs
5 Ibs
5
13-14 minutes
Place ham on microwavable roast rack. Cover with
per pound
wax paper. Turn over ham halfway through
cooking. Let stand covered 10 minutes.
Ham, center 7 41%51h minutes
Place slices on microwavable roast rack. Cover
slice
with vented plastic wrap. Let stand covered 1
(1 lb’
minute.
Loin roast,
rolled,
boneless
(3% 4% Ibs)
3 16-l 7 minutes
Place roast in cooking bag in microwavable dish.
per pound
(Follow instructions included with bag.) Add
(17OV)
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 serving.
Sausage links,
fresh
(l-2 oz
each)
2 links
4 links
6 links
Sausage
patties,
fresh (2 oz
each)
2 patties
4 patties
8 patties
Spareribs
(2’h-3% Ibs)
HIGH
Pierce links and place on microwavable roast rack.
Cover with wax paper or paper towel. After cooking
let stand covered 1 minute.
45-60 seconds
1 X-1 % minutes
1 X-2 minutes
HIGH
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.
1 X-2 minutes
2X-3 minutes
4X-5 minutes
5
22-27 minutes
Place ribs, cut into serving-size pieces, bone-side
per pound
down in large cooking bag. (Follow instructions
(165OF)
included with bag.) Place bag in 3quart
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.
then
10 minutes
lf desired, brush sauce over ribs. Cook covered
5
with wax paper. Let stand covered 10 minutes.
(Temperature may rise about 10°F.) Internal
temperature of pork should reach 170°F before
serving.
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