GE spacemaker III Use And Care Manual page 16

Meats
L Always u semicrowave-safe cookware (plasticor glass).
_~.
2.See guide b elow
forspecifichistruetions.
A fter two-thirds ofcooking t ime, [ urnmeat C YWX Shield withfiilwwbone tip% ~~n~~ ~~ or
portions thatarestartingtoovercook. ~
3. Standing time:AI1ow about10minutesstanding timeformostroastsbeforecarving.
Food
Container Cover Fbwer Level&Time Comments
o
Beef
Ground crumbled
(forcasseroles
or soup)
(l-lb.)
(1%-lbs.)
Meatballs
(l-lb.)
Patties
(4pattiesper lb,)
(1to2 patties)
(3to4 patties)
>.
Meatloaf
(roundloaf)
(loafshape)
Casserole No Stirevery
2MN@& Add satIce o rcassmk?
ingredients andfinhih, 'b cook
frozvm
Mink,
microwave 12to 15mlnu~,breaking U P and
High(10) 7t09min, stirring every Sminuhwj
f
High(10) 10to 12min.
Pieplate Waxpaper High(10) 9 to 10min. Arrangearoundedgeofdi~h,l?otate dl$b1/4
or 8-in. turnafter
halfoftime,
rounddish
8-in.square Waxpaper If desired,
addbrowning SSNNX% Letpatties
glass dish stand, c overed, 2 minutes,
(with trivet
High(10)
3%to5 rein,
if desired) High(10)
6%~ 8 rein,
or ceramic
dinnerplate(For1to2 patties,use paperplatelinedwithdoublethickness papertowels,)
Pieplateor Plasticwrap
loafdish
High(10) 29to 31min. Let stand10minutesaftercooking,
Meal-High ( 7) 36to42 min. Shieldendsofloafwithfoiltoprevent
overcooking l ast 15minutes,
Rm$ts
Potroasts
(Up to
3-lbs.)
Tenderroasts(rib,
highqualitymrnp,
sirlointip)
(Up to
3-lbs.)
Vealshoulder,
boneless
(Up to
3-lbs.)
Lamb,bonein,
shankhalf
(3-lbs.)
Boneless
(Up tO
3-lbso)
2qt. casserole
or 8-in.
squaredish
8-in.square
dishand
trivet
8-in.square
dishand
trivet
8-in. square
dishand
trivet
8-in.square
dish
Lidor
waxpaper
Waxpaper
Waxpaper
Waxpaper
Waxpaper
High(10), 13min.
then
Low(3) 30to 35min.
per lb.
Medium(5)
Min. Internal
per
lb. Temp.
Rare
10
to 12 115° t o 125°
Medium 12to 15 125°to 140°
Well 15to 18 140°to 155°
Medium(5) 16to 17%min.
per lb.
Medium(5)
Min.
Internal
perlb. Temp.
M@um ~% b 13
130°
Welldone 17to 19 170°
Medium(5)
Min.
Internal
perlb. Temp.
Medium 14 130°
Welldone 17to 19 170°
Brushwithbrowning sauceandadd 1/2cup
waterper poundofmeat.Coverwithlidor
waxpaper.Tbrnoverafterhalfoftime.Add
vegetables if desiredafterhalfoftime,
Re-cover a ndfinish.
Startmeatfator cutsidedown,Rotate1/2
turn afterhalfof time,Letmeatstand10to
15minutesbeforecarving.If desired,brush
withbrowning saucebeforecooking.
Thrnoverafterhalfoftime.
lbrn overafterhalfoftime. Shieldendof
shankbonewithfoilduringfirsthalfoftime.
fim overafterhalfoftime. Wieldsmaller
end of roastwithfoilduringlast halfof
cooking.
Lamb,
vied
Chops&cutlets Brown'N
No PreheatBrown'NSeardish6 to 8 minutes.
(1to 2) Seardish
High(10) 7 to 9 min. 'Ihmchop/cutletoverafier3 minutes.
per lb.
(3 to4)
High(10) 8 to 10min.
per lb.