Table of Contents
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Minced
4 1/2 - 6 1/2 min.
Stew Meat
4 1/2 - 6 1/2 min.
Loin Roast
4 1/2 - 6 1/2 min.
Patties
4 1/2 - 6 1/2 min.
Loin Roast
4 1/2 - 6 1/2 min.
Spare Ribs
4 1/2 - 6 1/2 min.
Chops
4 1/2 - 6 1/2 min.
Minced
4 1/2 - 6 1/2 min.
Roasts, chops, hamburgers and small cuts of tender meat cook beautifully in the microwave oven. Most roasts can be cooked
rare, medium rare or even well done in less than one hour. Less tender cuts of meat such as pot roast can be simmered fork
tender in a sauce or gravy. Tough cuts that require slow cooking will do better in the conventional range or oven. A large piece
of meat, especially if the shape is uneven, should be turned over occasionally for uniform roasting.
Rare
6
Medium
6
Well
6
Bone-in
6
Boneless
6
Bone-in
Medium
6
Well
6
Boneless
Medium
6
Well
6
2 patties
8
4 patties
8
(2lbs)
8
Slices (4 strips)
10
(1 slice; weight: 1 oz,
length: 11 in.)
Slices (1 in. thick)
10
4 slices
Break apart and remove thawed portions with a fork.
Separate and remove thawed portions.
Turn over after half the time.
Turn over after half the time.
Turn over after half the time.
Separate and rearrange once.
Separate and turn over once.
Break apart and remove thawed portions with a fork.
5 1/2 - 7 min.
4 1/2 - 6 1/2 min.
7 - 9 min.
9 - 13 1/2 min.
9 - 11 min.
9 - 13 1/2 min.
11 - 13 1/2 min.
9 min.
13 1/2 - 15 1/2 min.
9 - 13 1/2 min.
6 1/2 - 8 min.
9 - 11 min.
8 1/2 - 10 1/2 min.
9 - 13 1/2 min.
8 - 10 min.
9 - 11 min.
10 - 12 min.
9 - 13 1/2 min.
2 1/2 - 3 min.
4 1/2 - 6 1/2 min.
3 - 4 min.
4 1/2 - 6 1/2 min.
13 1/2 - 15 1/2 min.
9 - 11 min.
3 - 4 min.
—
6 - 7 min.
4 1/2 - 6 1/2 min.
24
Turn over after half the time.
Cover with plastic wrap.
Turn over after half the time.
Turn over after half the time.
Turn over and rearrange
after half the time.
Cover with wax paper.
Cover with a paper towel.
Cover with plastic wrap.
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