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1.
Always use microwave safe utensils, plastic or glass.
2. See guide below for specific instructions, After two-thirds of
cooking time, turn meat over. Shield any bone tips, thin meat
areas or portions that are starting to overcook with foil.
Food
Ground Beef
Crumbled for
Casserole
casseroles or soup
(l-lb.)
Meatballs
Pie plate
(1 lb.)
or 8-in.
round dish
Patties
8-in. square
(4 patties/lb.)
glass dish
(with trivet
3 to 4 patties
if desired),
ceramic
dinner plate
Tip: For 1 or 2 patties use paper plate lined with double thickness paper towels.
Meat loaf
Pie plate or
(Round Ioafl
loaf dish
(Loaf shape)
Pot roasts
(Up to 3-lbs.)
casserole
or 8-in.
square dish
Tender roasts (rib,
8-in. square
high quality rump,
dish and trivet
sirloin tip)
(Up to 3-fbs.)
Veal shoulder,
8-in square
boneless
dish and trivet
(Up to 3-lbs. )
Lamb, bone in,
8-in. square
shank half
dish and trivet
Boneless
8-in, square
dish
Lamb, Veal
Chops & cutlets
Brown 'N Sear No
dish
(3-4)
Power hvel & Time
(or Internal Temp.)
Cover
No
HIGH (10)
Wax paper
HIGH (10)
Wax paper
HIGH (10)
Plastic wrap
HIGH (10)
MED HI (8)
Lid or
HIGH (10),
plastic wrap
then
LOW (2)
Wax paper
MED (6)
Min.
per lb.
10 to 12
Rare
Medium 12 to 15
15 to 18
Wax paper
MED (6)
Wax paper
MED (6)
Medium
Well done
Wax paper
MED (6)
Medium
14
Well done
HIGH (10)
16
Standing time: Allow about 10 minutes standing time for most
roasts before carving.
Stir every 2 minutes. Add sauce or casserole
ingredients and finish. To cook frozen
7 to 9 min.
block, microwave 12 to 15 minutes, breaking
10 [0 12 min.
up and stirring every 5 minutes.
Arrange around edge of dish. Rotate dish 1/4
9 to 10 min.
turn after half of time.
If desired, add browning sauce. Let patties
3 k to 5 min.
stand, covered, 2 minutes,
29 to 31 min.
Let stand 10 minutes after cooking.
Shield ends of loaf with foil to prevent
36 to 42 min.
overcooking last 15 minutes.
Brush with browning sauce and add 1/2 cup
13 min
water per pound of meat. Cover with lid or
30 to 35
wax paper. Turn over after half of time. Add
vegetables if desired after half of time. Re-
min./lb.
cover and finish.
Start meat fat or cut side down. Rotate 1/2
Internal
turn after half of time. Let meat stand 10 to
Temp.
15 minutes before carving. If desired, brush
with browning sauce before cooking.
125° to 140°
140° to E5°
16 to 17fi
Turn over after half of time
min./lb.
Turn over after half of time. Shield end
Min.
Internal
of shank bone with foil during first half
per
Temp.
lb.
of time,
130°
17 to 19
170°
Turn over after half of time. Shield smaller
Min.
internal
end of roast with foil during last half of time.
—
lb.
130°
17 to 19
170°
Preheat Brown 'N Sear dish 6-8 minutes.
Turn chop/cutlet over after 3 minutes.
7 to 9 min.
per lb.
8 to 10 min.
per lb.
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