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Cooking Guide
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Meat roasting chart
CUT
BEEF
Standing or
Rolled Rib
(4-6 Ibs)
Tenderloin
(Less than 2 Ibs)
(More than 2 Ibs)
Chuck or Pot Roast
(cook in ‘A c liquid,
covered)
(2-3 Ibs without
vegetables)
(2-3 Ibs with
3-4 c vegetables)
CYCLE 1
100% POWER
5 min
3 min
5 min
CYCLE 2
(min per lb)
50% power
Rare: lo-14 min
Med.: 12-15 min
Well: 13-l 6 min
70% power
Rare: 6-8% min
Med: 7-10 min
Well: 8-l 1 min
50% power
22-28 min
28-32 min
INTERNAL
INTERNAL
TEMP AT
STANDING TEMP AFTER
REMOVAL
TIME STANDING
120°F
13 min 140°F
145°F
160°F
160°F
170°F
120°F
10 min 140°F
145°F
160°F
160°F
170°F
15 min
15min
Eye of Round
(2-3 Ibs)
Hamburger (1 lb
crumbled)
4-6 min
50% power
Rare: 8 min
Med: 9 min
Well: 10 min
120°F
10 min 140°F
145°F
160°F
160°F
170°F
Hamburger Patties
(% lb each)
2 patties
4 patties
PORK
Loin Roast (boneless)
Tenderloin
Bacon
2 slices
4 skes
6 slices
Ham
Canned
1 st Side
2 min
3 min
5 min
3 min
l %-2% min
3-6 min
3-7 min
2nd Side
l-3 mm
3-4 min
70% power
9%-12X min
9-12s min
50% power
6-9 min
165°F
10 min 170°F
165°F
10 min 170°F
120°F
10 min 130°F
LAMB
Rack of Lamb (halved
and laced together
1 s Ibs)
Leg or Sirloin
CHICKEN
Whole
Pieces
5 min
5 min
50% power
Rare: 11-14 min
Med: 12-15 min
Well: 16-20 min
50% power
Rare: 8-l 1 min
Med: 9-12?4 min
Well: 1 O-l 4 min
70% power
7-10 min
100% power
4-8 min
120°F
10 min
140°F
135°F
150°F
170°F
180°F
120°F
10 min
140°F
135°F
150°F
I 70°F
180°F
175°F
1G min
185°F
175°F
5 min 185°F
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