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Food
Container
Pork roast
3-qt. oblong
glass baking
dish
3-qt. oblong
glass baking
dish or 3-qt.
casserole
2-qt. oblong
or canned)
glass baking
dish
Ham loaf
Ham slices
2-qt. oblong
glass baking
dish
Lamb
Chops
Brown 'N Scar
(4 chops)
dish
(preheated for
8 min. )
Roast (leg or
3-qt. oblong
shoulder)
glass baking
dish and trivet
Veal
Chops
See lamb chops above
2-qt. oblong
Roast (shoulder)
dish and trivet
Power hvel & Time
(or Internal Temp.)
MED (5)
Or microwave to 170° internal temp.
MED (5)
or cover
MED (5)
Or microwave to 115° internal temp.
MED (5)
Plastic wrap
Or microwave to 170° internal temp.
Wax paper
HI (10)
HI (10)
No
Wax paper
MED (5)
per
Medium
12 to 14
Well
15 to 17
Wax paper
MED (5)
Or microwave to 155° internal temp.
Place roast fat side down in dish. Add 1/2
per pound
cup water to roasting dish and cover with
plastic wrap. Turn roast fat side up after
half of time.
25 to 27 min.
Add 2/3 cup water per pound of spare
ribs. Turn over or rearrange after half of
minimum time. After minimum time,
drain liquid and add barbecue sauce;
microwave a few minutes to finish.
Shield top edge of ham with 1 Yz-inch strip
per lb.
of foil. After cooking period let barn stand
20 to 23 min.
Let stand 5 minutes before
a glaze is desired, spoon pineapple or
apricot preserves over cooked ham loaf
a few minutes before serving.
5 to 7 min.
Brush chops lightly with oil. Place in
preheated dish. Turn meat over at half of
time.
Place roast on trivet fat side down. Turn
Internal
Min.
over after half of cooking time. Let roast
Temp.
stand 10 minutes before carving. When
lb.
using temperature probe, insert so tip is
not in bone or fat.
150°
16 to 19 min.
Place on trivet fat or cut side down. Turn
over after half of time. Let roast stand 10
per lb.
minutes before carving. Slice thinly.
If
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