Slice; Slices; Med Hi - Hotpoint RE1021H Use And Care & Cooting Manual

1. Always use microwave safe utensils, plastic or glass.
2. Smnding time:
roasts before carving.
Food Container
Beef
Ground, crumbled Casserole
for casseroles
or soup
(1-lb. )
Meatballs Round or
(1 lb. ) oblong dish
Patties Oblong glass
(4 patties/lb. ) dish (witi rnvet
if desired),
3 to 4 patties
plate
Tip: For 1 or 2 patties use paper plate lined with double thickness paper towels,
Meat loaf Pie plate or
(Round loa~ loaf dish
(Loaf shape)
Pot roasts Oblong dish
or casserole
Simmered beef Casserole
(corned beef
or brisket)
Tender roasts (rib, Oblong dish
high quality rump, and trivet
sirloin tip)
Pork
Bacon Plate or
oblong dish
(per slice)
(l-lb. )
Pork sausage, raw Microwave
(k-lb.: 4 patties) safe utensil
Pork link sausage, Microwave
raw safe utensil
Canadian bacon Microwave

2 slices

safe utensil
4 slices
6 slices
Microwave
Pork chops
safe utensil
2
3
4
6
for most
Power bvel & Time
Cover (or Internal Temp.)
HI (10)
No
Wax paper HI (10)
Wax paper HI (10)
Plastic wrap

MED HI (7)

or cook to 170°
Lid or MED (5)
plastic wrap
Lid or
MED (5)
plastic wrap
Wax paper MED (5)
Rare
Medium 15 to 17
Well
Paper towel HI (10)
Wax paper HI (10)
Wax paper HI (10)
Wax paper HI (10)
Plastic wrap MED (5)
16
Stir after half of time. Add sauce or
casserole ingredients and finish. To cook
frozen block, microwave 9 to 11 minutes,
4 to 6 min. breaking up and stirring every 3 minutes.
6 to 8 min. Let stand 5 minutes.
Round dish: arrange 3/4 to l-inch apart in
6 to 8 min. circle around edge of dish.
10 to 12 min. Oblong dish: arrange 3/4 to l-inch apart.
Rotate dish half turn after half of time.
Cover with wax paper or cook uncovered
and turn patties over. If desired, add
2 to 4 min. browning sauce or agent. Rotate dish half
4 to 6 min. turn after half of time.
Let stand 10 minutes after cooking.
27 to 29 min.
Brush with browning sauce and add 1/2 cup
20 to 25 min.
per pound water to 3 to 5-pound roast, Turn over after
half of time. Add vegetables if desired after
half of time. Recover and finish.
Add 1 cup water per pound of meat. Turn
over after half of time. Let meat stand in
broth at least 10 minutes after cooking. For
boiled dinner, remove meat, cook vegetables
in broth.
Temperature probe cooking yields most
Min. Internal accurate results. Turn roasts over when
Temp. temperature reaches 90° or after about half
of time. Let meat stand 10 to 15 minutes
115° before carving. If desired, brush with
125° browning sauce or agent before cooking.
18 to 20 145°
Arrange in single layer on paper towels or on
trivet set in dish. Layer many slices between
layers of paper towels in oblong dish.
14 to 16 min.
3 M to 4fi min. Arrange in single layer.
to 3A min. Arrange in single layer. If cooking 6 or more
per link links, rotate dish half turn after half of time.
Arrange in single layer.
2 to 2 M min.
Brush with barbecue sauce or browning
agent, if desired. Let stand covered 5 to 10
minutes before serving.
20 to 25 min.
30 to 35 min.
45 to 50 min.
50 to 55 min.