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Meats
Directions
for
Roasting Meats
to
cook
by sensor
cooking:
Place
meat
according
to
"Special
Instructions"
below.
Tender
cuts,
such as
beef
and lamb
roasts
should
be
Cover
with
plastic
wrap.
Turn Pork Roast
fat-side
up
covered
with
wax
paper
to
prevent
spattering.
For pork
halfway through cooking
time,
roasts or
hams,
cover
with
plastic
wrap
or
place
in
an
oven
cooking
bag.
Less
tender
cuts,
such as
pot
roasts,
should
be cooked
in liquid.
Use
1
cup
of
liquid
such as
soup
or broth per
pound
of
meat.
Use
an oven
cooking
bag
or
covered
casserole. Select
a covered
casserole
deep enough so
that
the
meat does
not
touch the
iid.
TO
COOK
BY
TIME:
Multiply
the
weight
of
the
roast
by
the
minimum
recommended
minutes per pound.
Program
Power and
Time.
Meat
Roasting Chart
for
Sensor
&
Time Cooking
MEAT
SENSOR
COOKING
CATEGORY
POWER
&
TIME
COOKING
[time
in
min/lb.
(450
g)]
TEMP.
AFTER
COOKING
SPECIAL
INSTRUCTIONS
BEEF
ROASTS
[27>to4Lb.
(1.2
to
2
kg)]
Rib/Boneless Rib/Top
Sirloin
Rare
Medium
Well
Rump, Eye
of
round
(High
Quality)
Rare
Medium
Well
BEEF-MEDIUM
BEEF-MEDIUM
MEDIUM
MEDIUM
MEDIUM
MEDIUM
MEDIUM
MEDIUM
9
to 11
12
to
14
147*
to
167*
9
to
12
11 to
13
14to 17
130°F
(55°C)
140°F
(60°C)
160°F
(70°C)
130°F
(55°C)
140°F
(60°C)
160°F
(70°C)
Place
roast
fat-side
up.
Cover
roast
with
plastic
wrap.
BEEF POT
ROAST
[2V*
to 3V* Lb.
(1.2
to 1.7
kg)]
Chuck,
Rump
MEDIUM
LOW
30
to
35
Cover meat
with
liquid.
Turn
meat
over
half
of
cooking
time.
PORK ROASTS
[2V*
to
4
Lb.
(1.2
to
2
kg)]
Bone-in
Boneless
PORK
PORK
MEDIUM
MEDIUM
15to18
15t0 18
170°F
(77°C)
170°F
(77°C)
Place
roast
fat-side
down. Cover
pork
with
plastic
wrap.
Turn
over halfway through
cooking
time.
HAM
(fully
cooked)*
Canned
[3
Lb. (1.5 kg)]
Butt
[8
Lb. (4
kg)]
Shank
[8
Lb.
(4
kg)]
Slice,
1-inch
(2.5
cm)
thick
[1Lb (500
9)]
MEDIUM
MEDIUM
MEDIUM
HIGH
8
to
12
13
to
15
13to 15
5
to
8
140°F
(60°C)
140°F
(60
6
C)
140°F
(60°C)
Place
ham
fat-side
up.
Cover
ham
with
plastic
wrap, except
slice.
LAMB ROASTS
[2V*
to
4
lb.
(1
.2
to
2
kg)]
Bone-in
Medium
Well
Boneless
Medium
Well
MEDIUM
MEDIUM
MEDIUM
MEDIUM
87*
to
13
11 to
16
8to11
10to 15
140°F
(60°C)
160°F
(70°C)
140°F
(60"C)
160°F
(70°C)
Place
fat-side up.
Cover
with
wax
paper.
*
The
recommended maximum
weight
will
vary according
to
the cavity size of
your microwave oven model
and
the
shape
of
meat.
1)
Poultry/
Meats
PRESS
once
= bacon
twice
=
chicken pieces
3
times
= whole
chicken
4
times
=
PORK
5 times =
BEEF-MEDIUM
2)
More/
Less
(optional)
SELECT
DONENESS
once -
more
twice
=
less
3>
B
PRESS
-20-
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