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MEAT
Now with the help of your microwave, you can serve twice the meal in half the time. Best of all, you don’t have
to remember
to take the meat out of the freezer in the morning for an evening meal. Defrosting techniques
and fast cooking eliminate all these meal-planning roadblocks.
Cooking Meat: Tips & Techniques
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Defrost meat completely before cooking.
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Trim off excess fat.
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Place meat fat side down on microwavable roast rack.
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Turn over halfway through cooking to ensure even cooking.
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Arrange meat so thicker portions are toward outside of dish.
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Drain juices as they accumulate to minimize spattering and avoid undercooking bottom of meat.
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Shield thin or bony portions with strips of foil to prevent overcooking. Keep foil at least one inch from oven
wails, and do not cover more than one-third of the meat at any one time.
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Cover meat with waxed paper to prevent spattering.
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Let meat stand covered with foil 10 to 15 minutes after removing from microwave. Internal temperature of
meat may rise 5OF to 15°F during standing time.
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Use oven cooking bags for less tender cuts of meat.
MEAT COOKING TABLE
Meet
BEEF
Corned beef
(3 Ibs.)
Cubes for stew
(2 Ibs.,
inch cubes)
Ground beef
(1 lb.)
Hamburgers,
Fresh or defrosted
frozen
(4 oz, each)
1 patty
2 patties
4 patties
Pot roast
(3-4 Ibs.)
Power
Level
(cc&u
then
(Cook
21,
3
(Cook 1).
HIGH
then
(C-k
21,
3
HIGH
HIGH
(=mk 11,
HIGH
then
(&ok
2),
3
Cooklng
Time
15 minutes
then
25-30 minutes
per pound
10 minutes
then
27-32 minutes
per pound
4-5 minutes
3/4-l% minutes
1X-2 minutes
2%3% minutes
15 minutes
then
30-35 minutes
per pound
Special lnstructlons
Place corned beef in 3quat-t microwavable
casserole. Pour 1 cup water and desired
seasonings over corned beef. Cook covered. Turn
over beef during cooking. Shield thinner ends with
foil. Cook until fork-tender. Let stand covered
15 minutes. Thinly slice beef diagonally across
grain.
Place cubes in P%quart microwavable casserole.
Pour 1 cup water or broth over cubes. Cook
covered. Stir cubes halfway through cooking. Cook
until fork-tender. Let stand covered 10 minutes.
NOTE: For faster cooking and slightly less
tenderness, beef cubes for stew may be
cooked at PL 10 for 10 minutes, then at PL 3
for 35 minutes per pound.
Crumble beef and place in microwavable sieve or
colander. Place sieve in bowl to collect drippings.
Cover with waxed paper. Stir after 2% minutes to
break meat apart. After cooking let stand covered
2 minutes. If meat is still pink, cover and cook 1
more minute.
Form patties with depression in center of each.
Place on microwavable roast rack. Brush with
browning agent, if desired. Cover with waxed paper.
Turn over halfway through cooking. Let stand
covered 1 minute.
Pierce roast deeply on both sides in several places.
Place roast in large cooking bag. Place in micro-
wavable dish. Add desired seasonings and 1 cup
liquid over roast. Close bag loosely with micro-
wavable closure or string. Carefully turn over meat
after 45 minutes. Continue cooking until fork-tender.
Let stand covered 10 minutes.
48