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I
STARTING
ITEM
TEMP
TIME/POWER
PROCEDURE
Soup, Cream
1 cup
1 can (10% 02)
Refngerated
34% min at 50%
Room temp
5-7 min at 50%
Cover. Stir after half the
time.
Soup, Clear
1 cup
1 can (10% oz)
Refrigerated
Room temp
2%-3X min at 100%
4-5% min at 100%
Cover. Stir after half the
time.
Pizza
1 slice
1 slice
2 slices
2 slices
Vegetable6
1 serving
2 servings
Room temp
Refrigerated
Room temp
Refngerated
Refrigerated
Refrigerated
15-25 set at 100%
30-40 sac at 100%
30-40 set at 100%
45-55 set at 100%
3/-l% min at 100%
1 N-2% min at 100%
Place on paper towel.
Cover. Stir after half the
time.
Baked Potato
1
2
Refrigerated
Refrigerated
l-2 min at 50%
2-3 min at 50%
Cut potato lengthwise and
then several times cross-
wise. Cover with war paper.
Bread6
(Dinner or breakfast roll)
1 roll
2 rolls
4 rolls
Room temp
Room temp
Room temp
8-12 set at 50%
1 l-15 set at 100%
18-22 set at 100%
Wrap single roll, bagel or
muffin in paper towel. To
reheat several, line plate
with paper towel. Cover with
another paper towel.
Pie
Whole
1 slice
Refrigerated
Refrigerated
5-7 min at 70%
30 set at 100%
Microwave cooking chart
Times are approximate and may need to be adjusted to individual taste.
I
-
MEATS. POULTRY. FISH. SEAFOOD
4110~ standing time after cooking.
COOK
COOK
FOOD
POWER TIME
FOOD
POWER
TIME
-
Bacon
100%
Ground Beef 100%
for Casse-
roles (1 lb)
Hamburger
100%
Patties (2)
Hamburger
100%
Patties (4)
Meat Loaf
100%
(1 ‘/‘z Ibs)
45 set 1 min!
Chicken
100%
6-9 min/lb
15 set per slrce
Pieces
4-6 min Internal temperature should be 185°F
after standing.
Turkey Breast
100%
5 min
1st side 2 min
then 76% 8-l 2 min/lb
2nd side 1% to
Internal temperature should be 185°F after
2% min
standing.
Fish Fillets
100%
5-6 min
1st side 2% min (1 lb)
2nd side 2-3 min
100%
Scallops and
31/2-5X min
13-19 min
Shrimp (1 lb)
_. .
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