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i( L ! ::I’ side down on microwave roasting rack
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?-rnch baking dish
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(14 to 15 nilnutes per pound)
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bone (see diagram at left) Set MEAL
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3t MEDIUM t:’ VEAL SENSOR control registers 165 F.
6 (Io~tlr- w,th fo#I LLet stand for 5 to 10 minutes. Using a separate
the~rnc~meter. temperature should read 170 F.
Leg of Lamb
‘. Place 4 to 6-pound roast, fat side down. on microwave roasting rack
or Inverted saucers in 12 x 7% x 2-inch baking dish. Cap shank end with
fOll
2. Calculate approximate cooking time (15 to 16 mrnutes per pound).
Cook at MEDIUM for half the cooking time.
3. Turn roast over and give baking dish a half turn. Brush wrth kitchen
bouquet.
4. Insert MEAL SENSOR temperature probe into center of largest
muscle, not touching fat or bone (see diagram at left). Set MEAL
SENSOR control at 175 F
5. Cook at MEDIUM till MEAL SENSOR control registers 175’F.
6. Cover with foil. Let stand 5 to 10 minutes. A separate thermometer
should read 180 F.
Canned Ham
1. Tie 3 to 5-pound ham with heavy string. Cap top and bottom edges of
ham with stnps of foil. Place ham. fat side down. on mrcrowave oven
roasting rack or inverted saucers in 12 x 7% x 2-inch baking dish.
2. Calculate the approximate cooking time (9 to 10 minutes per pound).
Cook at MEDIUM for half the cooking time.
3. Turn ham over; give dish half turn
4. Insert MEAL SENSOR temperature probe into center of largest
muscle. not touching fat or bone (see diagram at left). Set MEAL
SENSOR control at 12O’F.
5. Cook at MEDIUM till MEAL SENSOR control registers 120°F
6. Cover with foil. Let stand 5 to 10 minutes. A separate thermometer
should read 130-F
14