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Food
Pork chops
Microwave
(2– M to %-lb. )
safe dinner
(4–I to 1 ti-lbs.)
pic plate
Pork roast
Oblong dish
Spare ribs
dish or 3-qt.
Oblong dish
(Precooked)
Oblong dish
Butt Half Ham
Ham loaf
9-in. pic
plate
Ham slices &
Oblong dish
steaks
Lamb
Brown 'N
Chops, shoulder
(1 M to 2 Ibs. )
Sear dish
(preheated
for 8 min. )
Roast
Oblong dish
(Leg or shoulder)
and trivet
Veal
Chops
See lamb
chops above.
Roast
Oblong dish
(boneless shoulder)
Cover
Power hvel & Time
Plastic wrap
Meal-High (7)
Meal-High (7)
Plastic wrap
Medium (5)
Plastic wrap
Medium (5)
or cover
Plastic wrap
Medium (5)
Plastic wrap
Medium (5)
Plastic wrap
Meal-High (7)
Wax paper
Medium (5)
High (10)
Wax paper
Medium (5) Min.
Medium
Well done 19 to 21
Wax paper
Medium (5)
18
Brush with barbecue sauce or browning
10 to 12 min.
agent, if desired. Rotate dish and turn chops
over after half of time. Let stand covered 5 to
16 to 20 min.
10 minutes before serving.
Add 1/4 cup of water to roast. Place bone
per lb. (or
side up on trivet in dish and cover with
microwave to
plastic wrap. Turn back corner to vent. Turn
170° internal
temp. )
time. Let stand 10 minutes.
24 to 27 min.
Add 2/3 cup of water per pound of spare ribs.
Turn over and rearrange after half of
minimum time. After minimum time, drain
liquid and add barbecue sauce: microwave a
Tic ham. Shield around top cut edges with
pcr lb.
2-in. strip of fi)il. Place on trivet. Turn over
at 90° or after half of total time.
15 to 17 min.
Add 1/4 cup water and cover. If using probe,
per lb.
microwave to 115°F. internal temperature.
Turn over after half of time. Let stand 5 to 10
minutes before carving.
20 to 23 min.
Let stand 5 minutes before serving. If a glaze
per lb. (or
is desired, spoon pineapple or apricot
microwave to
170° internal
minutes bef(>rc serving.
temp. )
9 to II min.
Turn over after half of time
pcr lb.
4 ch(>ps—
Brush chops lightly with oil. Place in
7 to 9 min.
preheated dish. Turn meat after half of time.
Internal
Turn over at 90° or after half of total cooking
per lb.
Temp.
time. Let roast stand 10 minutes before
carving. When using tcmpcraturc probe.
150°
insert so tip is not in bone or fat.
170°
18 to 20 min.
Turn over at 90° or after half of total cooking
pcr lb. (or
time. Let roast stand 10 minutes before
cook to 155°)
carving. Slice thinly.
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