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Operating Instructions
To avoid risk of property damage do not use aluminum foil in microwave oven.
MEAT
1. The roast should be prepared and seasoned (if
desired) as for any other conventional method. Meat
should be thoroughly defrosted before cooking.
2. Place the meat on a microwave roasting rack or
ovenproof plate and place on the turntable.
3. Cook according to the cooking chart (below), using the
longer time for large meats and the shorter time for
smaller meats. For thicker chops, use the longer time.
4. Turn the meat once halfway through the cooking time.
5. STAND for 5-10 minutes wrapped in foil after cook-
ing. The standing time is very important as it
completes the cooking process.
6. Ensure meat, especially pork, is thoroughly cooked
before eating.
MEAT COOKING CHART
Cut
BEEF
Standing/Rolled Rib
–Rare
–Medium
–Well Done
Ground Beef
(to brown for casserole)
Hamburgers, fresh or
defrosted (4 ozs. each)
–2 patties
–4 patties
PORK
Loin, Leg
Bacon
–4 slices
–6 slices
NOTE:
The above times should be regarded only as a guide.
Allow for difference in individual tastes and preferences.
The times may vary due to the shape, cut, and composi-
tion of the meat.
Microwave
Cooking time
power
per pound
8
10-12 minutes
8
10-13 minutes
8
13-15 minutes
HIGH
9-12 minutes
HIGH
3-5 minutes
(100%)
HIGH
4-6 minutes
(100%)
8
14-17 minutes
HIGH
3-4 minutes
HIGH
4-5 minutes
(cont'd)
CAUTION
POULTRY
1. No special techniques are required. The poultry
should be prepared as for any other conventional
method. Season if desired.
2. Poultry should be thoroughly defrosted, ensuring
giblets and any metal clamps are removed.
3. Prick the skin and brush lightly with vegetable oil
unless self-basting.
4. All poultry should be placed on a microwave roasting
rack or a microwave-proof plate and placed on the
turntable.
5. Cook according to the instructions in the cooking
chart (below), turning the bird over halfway through
the cooking time. Poultry, because of its shape, has
a tendency to cook unevenly, especially in very bony
parts. Turning the bird during roasting helps to cook
these areas evenly.
6. STAND for 5-10 minutes wrapped in foil after cook-
ing before carving. The standing time is very impor-
tant, as it completes the cooking process.
7. Ensure poultry is thoroughly cooked before eating.
Whole poultry is completely cooked when the juices
run clear from the inside thigh when it is pierced with
a sharp knife. Poultry portions should be pierced
with a sharp knife through the thickest part to ensure
that the juices are clear and the flesh is firm.
POULTRY COOKING CHART
Poultry
CHICKEN
Whole
Breast (boned)
Portions
TURKEY
Whole
NOTE:
* The above times should be regarded only as a guide.
Allow for difference in individual tastes and prefer-
ences. The times may vary due to the shape, cut, and
composition of the food.
* If whole birds are stuffed, the weight of the stuffed bird
should be used when calculating the cooking time.
14
Microwave
Cooking time
power
per pound
8
13-15 minutes
8
12-15 minutes
8
12-17 minutes
8
13-15 minutes
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