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Food
Power
Approx.
Stand
Cooking
Time
Time
Special Notes
Pork
Chops, loin 1 cm thick,
200 g each
Place in a shallow dish. Cover
1
HI
3-4
min.
2 min.
loosely with wax paper. Turn
2
\
HI
4-6
min.
3 min.
over at halfway through
4
HI
7-10min.
3 min.
cooking time.
Pork roast, 450 g
5
15-20
min.
10t015
min.
Cover with wax paper. Shield
halfway through cooking and
turn roast over if necessary.
Approx. temp. after stand
170"F to 175°F (77°C to 79W )
Ham, precooked
5
14-18
min.
10 min.
Shiekf edge of ham with strip
canned 1.4 kg
of foil. Place on roasting rack.
Cover with wax paper. Turn
over halfway through cooking.
Approx. temp. after stand
120°F to 130"F (50"C to 55°C )
Ham, slice 2.5 cm thick,450 g
HI
7-9
min.
5 min.
Cover with wax paper. Turn
over halfway through cooki~.
\
'."1
Sausage links,
fresh 30-55
g each
Pierce before cool&g.
2
HI
1-
zl~
min.
1
min.
Cover with wax paper.
4
HI
2V2 -414 min.
1 min.
Turn over once.
Sausage links, frozen,
precooked brown and serve
20 g each
2
HI
1A -1
1/4 min.
1 min.
4
HI
11A -
zl~
min.
1 min.
.
Wieners, 55 g each
1
HI
1A -1 min.
1 min.
Score before cooking.
2
HI
1- 11/2 min.
1 min.
4
HI
1 1/2- 2V2 min.
1 min.
'
Bacon, slices
1
HI
1-2
min.
1 min.
Cook on bacon rack or line
2
HI
11A .3 min.
1 min.
bottom of dish. Place bacon
4
HI
4-6
min.
1 min.
on paper towe 1. Cove r loosely
with another paper towel. Do
not turn over bacon.
*
Lamb
Chops, shoulder
Cover loosely with wax paper.
1 cm thick
1
HI
2-3
min.
2 min.
2
HI
4-6
min.
3 min.
*Check with conventional
meat thermometer.
19
i
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