GE JEM4JW Use & Care & Cooking Manual page 16

1. Always use microwave-safe cookware (plastic or glass).
2. See guide below for specific instructions. After two-thirds of cooking time, turn meat over. Shield with foil any bone tips, thin meat areas or
portions that are starting to overcook.
3. Standing time: Allow about 10 minutes standing time for most roasts before carving.
Food
Beef
Ground crumbled Casserole
(for casseroles
or soup)
(l-lb.)
Meatballs Pie plate
(1-lb.) or 8-in.
round dish
Patties 8-in. square
(4 patties per lb.) glass dish
(with trivet
(1 to 2 patties)
(3 to 4 patties) if desired)
or ceramic
dinner plate (For 1 to 2 patties, use paper plate lined with double thickness paper towels. )
Meat loaf Pie plate or
(round loa~
(loaf shape)
Pot roasts
3-lbs.) or 8-in.
square dish
Tender roasts (rib, 8-in. square
high quality rump, dish and
trivet
sirloin tip)
3-lbs.)
8-in. square
Veal shoulder,
boneless dish and
trivet
3-lbs.)
8-in. square
Lamb, bone in,
dish and
shank half
trivet
(3-lbs.)
Boneless 8-in. square
dish
3-lbs.)
Brown 'N
Chops & cutlets
Sear dish
(1 to 2)
(3 to 4)
Cover
No
High (10)
High (10)
Wax paper High (10)
Wax paper
High (10)
High (10)
Plastic wrap
High (10)
Meal-High (7)
Lid or High (10),
wax paper then
Low (3)
Wax paper Medium (5)
Min.
per lb.
Rare
10 to 12 lfi" to 125°
Medium 12 to 15 125° to 140°
15 to 18 140° to 155°
Wax paper
Medium (5)
Wax paper Medium (5)
Min.
Medium
Wax paper Medium (5)
Min.
per lb.
Medium 14
No
High (10)
High (10)
16
Stir every 2 minutes. Add sauce or casserole
ingredients and finish. To cook frozen block,
microwave 12 to 15 minutes, breaking up and
7 to 9 min. stirring every 5 minutes.
10 to 12 min.
9 to 10 min. Arrange around edge of dish. Rotate dish 1/4
turn after half of time.
If desired, add browning sauce. Let patties
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
wax paper. ~rn over after half of time. Add
30 to 35 min.
per lb. vegetables if desird after half of time.
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.
16 to 17% min.
per lb.
Turn over after half of time. Shield end of
Internal
shank bone with foil during first half of time.
Temp.
130°
170°
Turn over after half of time. Shield smaller
Internal
end of roast with foil during last half of
Temp. cooking.
130°
170°
Preheat Brown 'N Sear dish 6 to 8 minutes.
7 to 9 min.
per lb.
8 to 10 min.
per lb.