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MEAT COOKING TABLE (continued)
Meat
Rib roast,
rolled
(3-4 Ibs.)
Rump roast,
rolled
(3-4 Ibs.)
Sirloin tip
roast
(3-4 Ibs.)
Veal cutlets,
(about 1 lb.)
4 pieces
LAMB
Lamb roast,
rolled, boneless
(3-4 Ibs.)
Lamb stew cubes
(2 Ibs.)
Power
Level
5
3
5
6
5
yg).
then
(C-k
9,
3
Cooking
Time
10-11 minutes
per pound
RARE (135OF)
11-13 minutes
per pound
MEDIUM (155OF)
12-14 minutes
per pound
WELL (165OF)
16-16 minutes
per pound
RARE (135F)
la20 minutes
per pound
MEDIUM (155“F)
ail minutes
per pound
RARE (135V)
11-13 minutes
per pound
MEDIUM (155°F)
7-6 minutes
per pound
12-13 minutes
per pound
RARE (135OF)
13-14 minutes
per pound
MEDIUM (145?=)
15-16 minutes
per pound
WELL (155V)
10 minutes
30 minutes
per pound
Special Instructions
Place roast fat side down on microwavable roast
rack. Add desired seasonings and cover with waxed
paper. Turn over meat halfway through cooking and
shield if necessary. Let stand covered with foil
15 minutes.
(Temperature may rise about loOF.)
Place roast fat side down on microwavable roast
rack. Add desired seasonings and cover with waxed
paper. Turn over meat halfway through cooking and
shield if necessary. Let stand covered with foil 15
minutes. Remove roast from microwave when
desired temperature is reached.
(Temperature may rise about loOF.)
Place roast fat side down on microwavable roast
rack. Add desired seasonings and cover with waxed
paper. Turn over meat halfway through cooking and
shield if necessary. Remove roast from microwave
when desired temperature is reached. Let stand
covered with foil 15 minutes.
(Temperature may rise about loOF.)
Place cutlets in bottom of oiled microwavable
baking dish. Add desired seasonings and cover
with waxed paper. Turn over and rearrange cutlets
halfway through cooking. Let stand covered
2 minutes. Drain on oaoer towel.
Place roast fat side up on microwavable roast rack.
Brush lamb with marinade or desired seasonings
such as rosemary, thyme or marjoram. Cover with
waxed paper. Turn over roast after 15 minutes, and
again after 30 minutes. Shield if necessary.
Remove roast from microwave when desired
temperature is reached. Let stand covered with foil
15 minutes.
(Temperature may rise about loOF.)
Place cubes in Pquart microwavable casserole.
Add desired seasonings such as rosemary, thyme
and marjoram and 1 cup water. Cook covered.
Stir cubes twice during cooking. Cook until
fork-tender. Let stand covered 15 minutes.
NOTE: For faster cooking and slightly less
tenderness, lamb cubes for stew may be
cooked at PL 10 for 10 minutes, then at PL 3
for 35 minutes per pound.
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