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MEAT COOKING TABLE (continued)
Meat
PORK
Bacon slices
2 slices
4 slices
6 slices
Canadian bacon
2 slices
4 slices
6 slices
Chops
(5-7 oz. each)
2 chops
4 chops
Hot dogs
1
2
4
Ham, boneless
fully cooked
2 Ibs.
5 Ibs.
Ham, center slice
(1 lb.)
Loin Roast,
rolled, boneless
(3%4’/2 Ibs.)
Sausage links,
Fresh
(1-2 oz. each)
2 links
4 links
6 links
Power
Level
HIGH
HIGH
3
HIGH
5
7
3
HIGH
Cooklng
Tlme
V/z-2 minutes
21/z-3% minutes
4-5 minutes
30-45 seconds
45 seconds-l minute
l-l% minutes
la20 minutes
per pound
la17 minutes
per pound (165OF)
20-30 seconds
3045 seconds
45 seconds-l minute
1314 minutes
per pound
4%-5% minutes
la17 minutes
per pound
(165OF)
45-60 seconds
V/o-l% minutes
1%2 minutes
Speclal lnstructlons
Place bacon slices on microwavable roast rack.
Cover with paper towels. After cooking let stand
1 minute.
Place meat on microwavable roast rack.
Cover loosely with waxed paper. After cooking let
stand 1 minute.
Place chops in microwavable baking dish. Add
desired seasonings and cover with vented plastic
wrap. Turn over chops halfway through cooking.
Let stand covered 5 minutes.
(Temperature may rise about WF.)
Pierce hot dogs and place on microwavable roast
rack. Cover with waxed 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
waxed 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.
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 17oOF before
servino.
Pierce links and place on microwavable roast rack.
Cover with waxed paper or paper towel.
After cooking let stand covered 1 minute.
50