GE Spacemaker-3 JEM 4H Use And Care Manual page 10

Steaks, chops, ribs, other meat pieces:
Rare beef steak
Well done beef, chops. ribs, etc.
Hamburgers or meat loaf
(4-oz,/serving)
Chicken pieces
Hot dogs anc~ sausages
Bi-coki"ast sausage 1 inks
1to 2 servings
3 to 4 servings
1can (16-oz.)
1to 2 servings
3 to 4 servings
1to 2 servings
3 to 4 servings
1to 2 servings
3 to 4 servings
1to 2 servings
3 to 4 servings
1to 2 servings
3 to 4 servings
1to 2 pieces
3 to 4 pieces
1 to 2
3 to 4
2
4
8
1to 2 scr~'ings
] to 2 servings
3 to 4 ser~'ings
'or'
}. Directions beloware for reheatingalready-cookedfoodsat refrigerator or room temperature.
Use microwaveovensafe containers.
2. Covermostfbodsfor f%testheating(seetips). Exceptionsare rare or mediummeats,
somesandwiches,griddlefoodslike pancakesand bakedfoods.
3. Be sure foodsare heated throughoutbeforeserving. Steamingor bubblingaroundedges does not necessarily mean foodis heated throughout.
Stir foodonce or twice duringheating, if possible, to ensure even, thoroughheating. As a general rule, hot foodsproducean area warm to the
touch in center of undersideof dish.
Item
bount
Pow~~
Level
Approximate The,
Minutes
Appetizers
Saucy; such as meatballs, riblets,
1to 2 servings
High (10)
3 to 5
cocktail franks, etc.
3 to 4 servings
High (10)
4 to 7
(% cuplserving)
Dips: cream or processed cheese
% cup
High (10)
% to
1'/'2
1 cup
High (10)
1to 3
Pastry bites: small pizzas, egg rolls, etc.
2 to 4 servings
High (10)
2 to 3
Y2
Tip: Cover saucy appetizers with wax paper. Cover dips with plastic wrap.
Do not cover pastry bites, they will not be crisp.
Mea& and Main Dkhes
Saucymain dishes: chop suey, spaghetti,
creamed chicken, chili, stew, macaroni and
cheese, etc.
(%-l cupjserving)
Thinly sliced roasted meat:
Rare beef roast, minimum time; Medium rare,
maximum time
(3 to 4-oz./serving)
Well done: beef, pork, ham, poultry, etc.
High (10)
High (10)
High (10)
3 to 6
8 to 10
6 to 8
High (10)
High (10)
High (10)
High (10)
1Y2 to 3
3 to 4Vi
2Y2to 4
5 to 7
High
(10)
High (10)
High (10)
High (10)
High (10)
High (10)
High (10)
High (10)
High (10)
High (10)
High (10)
High (10)
High (10)
Hig}l(]())
High (10)
Hish (10)
2 to 3
Y2
4 to 6
2 to 3Vi
4 to 6
3 to 6
7 to 9
2 to 3%
4 to 6
1%to 2%
21/'[0 ~y'
lY2to 2'/2
7 Y to 3
; t: 3Y2
2 to 3'/2
5 to 7
7 to 9
?4to 1'/2
~ to 4
High (10)
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