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GROUND MEAT, POULTRY AND FISH
Directions for Cooking Ground Meats, Poultry and FISH
Use fresh or defrosted ground meats, poultry and
steaks/chops. Wash poultry or fish before cooking.
Arrange small items in a single layer in dish. For
best results, avoid overlapping edges of food, as this
will prevent even cooking. Place thick sections
toward edge of the dish. A rack in the cooking dish
will elevate meat out of the juices.
Season as desired, but salt after cooking. Kitchen
bouquet mixed with equal parts of butter will
enhance the color of meats and poultry. Use spices
and seasonings as desired.
Shield thin parts of meat (less meaty portions) or
poultry (wings and legs) with aluminum foil to
prevent overcooking. Shield poultry before cooking;
shield meat halfway through cooking.
Wooden toothpicks can be used to hold the foil in
place.
Cook according to directions in chart. Small
quantities of sauce will not alter the cooking time.
Test for doneness before adding extra cooking time.
Remove roasts from oven then check internal
temperature in several paces, using a microwave or
convectional meat thermometer.
FOOD
Beef
Hamburgers, Refrigerated
4 oz ea. (120g)
1
2
4
Hamburgers, Frozen
4 oz ea. (120g)
1
2
4
1 /2
Meat Loaf 1
lbs (675g)
Roasts, Tender 1 lb (450g)
Rare
Medium
Well
APPROX.
POWER
COOKING TIME
(%)
(in minutes)
1 /2
HIGH
1
to 2
HIGH
2 to 4
HIGH
3 to 5
HIGH
1 /2
4 to 5
HIGH
6 to 7
HIGH
9 to 11
5 (50)
18 to 23
8 (80)
7 to 9
7 to 9
8 to 10
29
The thermometer should not touch bone or fat. If it
does, the reading could be inaccurate.
Generally, the lower temperatures in a roast are
found in the center of the roast and in the muscle
close to a large bone, such as a pork loin center rib
roast.
DO NOT USE A CONVENTIONAL MEAT
THERMOMETER IN THE MICROWAVE OVEN.
To test beef for doneness, cut into meat. Red color
indicates rare, pink indicates medium and gray
indicates well done.
Pork is done when meat is gray with clear juices.
Whole poultry is done when juices are clear yellow
and drumstick moves freely. Poultry pieces are
cooked when juices are clear yellow.
Fish and seafood are done when opaque in color
and flake easily when tested with a fork.
If foods are undercooked, return to oven for a short
period of time at the recommended power level. Let
stand for time recommended in chart. Roasts and
whole birds should be tented with foil during stand
time.
STAND TIME
(in minutes)
2
2
2
2
3
3
5
10 to 15
10 to 15
10 to 15
Tented
with foil
SPECIAL NOTES
Place meat in a shallow dish.
Cover loosely with waxed
paper to prevent spattering.
Turn over halfway through
cooking.
Turn over and separate
halfway through cooking.
Arrange in loaf dish.
Cover with waxed paper.
* Place in a square dish.
Cover with waxed paper.
Shield halfway through
cooking and turn roast over if
necessary.
* Approx. temp. after stand
Rare 130˚F (55˚C)
Medium 140˚F (60˚C)
Well 170˚F (77˚C)
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