Magic Chef DM15H 14B Use Ard Care Instructions page 42

MEATS
Small, tender meats (roasts and chops) microwave The "Cook by Weight" feature on your oven saves
well; larger meats often need shielding. Less tender you time because it calculates the cooktime based
types can be done, but need lower power levels and on the weight of meat (in pounds and ounces,) which
longer cooktime, you enter. However, it may take slightly longer than
times below.
GENERAL PROCEDURE FOR ROASTING
1. Place meat on rack in microwave roastingdish.* Roast will 5. After "Out of Oven" temperature is reached, allow meat to
be tumed over after half of cook time, so place the side of stand, covered with aluminum foil shiny-side-in,until
roast which is customarilyon top for serving to the chart's"Temperature After Standing" for your roast has
underside for first cookingperiod, been reached:
2. Microwave on 'HI' 5 minutes. This warms up meat and Rare roasts: stand 5-10 minutes
helps surface browning. Exception:omit 5-rain. precook Medium and Well roasts: stand 10-20 minutes
with ham; it is already cooked and just needs warming. SUCCESS TIPS:
3. Reduce microwave settingto '5' and continuecookinghalf
of total cook time. *'l'um off tumtabio for large oblong dishes. Rotate dish
4. After first half of coaktime has elapsed, tum meat over and periodically.
cook for remaining time. After total time, take temperature Roasts which are thin through the center tend to cook faster
in center of thickest meaty area with meat thermometer than chunky roasts. Boneless roasts should be tied or netted
(Note: do not use thermometer in microwave unless sufficiently to keep their shape during cooking.
recommended.) Chart below gives recommended intemal FOIL SHIELDING is important for exterior areas of roasts not
temperature for roast "immediately out of oven." Compare covered with fat, also sharp edges. After half of cooking, use
chart's "out-of-oven" temperature with actual temperature 2-inch wide strips of foil to fit tightly to edges or non-fatty
of your roast. If your reading is greater than 10 degrees areas which appear to be overcooking.
below "Desired" temperature, return meat to oven for
additional cooking. Check periodically with thermometer
until "Desired" temperature is reached.
MEAT ROASTING CHART
Power: '5'
Minutes/Lb.
Meat Type Desired AFTER Temperature Temperature
and Weight Doneness INITIAL 5 Immediately after Standing Tips
MINUTES out of Oven
ON 'HI'
Small Beef Rare 91/2-11t./2 120-125 deg. F 130-135 de_,.F Reduce cook time by 21/2
Boneless Rib Medium 111/'2-131/2 130-140 deg. F 140-145 deg. F minutes/lb,for Bone-in
Eye Roast Well Done 131/2-151/2 155-160 deft. F 165-170 deg,.F Beef Rib Roast (Standing Rib)
3.-6 lb.
Pork Bone-In Medium 10-12 155-160 deg. F 160-165 de,q. F Add 1 min/Ib, for Boneless
Loin Roast Well Done 11-14 160-170 de(j. F 170-180 de_l. F Rolled Pork Roasts.
Fully Cooked Warm 12-14 (Note: 120-130 deg. F 130-140 deg. F Add 2 min./Ib, for 5-8 lb. hams.
Ham omit 5 min. Watch carefully and shield
precook on 'HI' with foil.
Lamb Leg Medium 10-12 150-160 deg. F 165-175 deg. F Take temp. halfway between
Roast Well Done 11-14 160-170 deg. F 170-180 deg. F bone and edge of meatiest area.
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