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GROUND MEAT, POULTRY AND FISH
FOOD
Pork
Bacon, Slices
1
2
4
Chops, Loin 1/2-inch
(1cm) thick
1
2
Chops, Rib 1/2-inch
(1cm) thick
1
2
4
Wieners
1
2
4
Ham, fully cooked
Canned 3 lbs (1.3kg)
* Approx. temp.
after stand
120˚F to 130˚F
(50˚C to 55˚C)
Ham, Slice 1-inch (2.5cm)
Thick per 1 lb (450g)
Pork Roast per 1-lb (450g)
* Approx. temp.
after stand 170˚F to 175˚F
(77˚C to 79˚C)
APPROX.
POWER
COOKING TIME
(%)
(in minutes)
1 /2
HIGH
1 to 1
HIGH
1 /2
1
to 2
HIGH
1 /2
2 to 3
HIGH
3 to 6
HIGH
7 to 9
HIGH
3 to 5
HIGH
5 to 6
HIGH
7 to 9
1 /2
1 /2
to 1
HIGH
HIGH
1 to 2
HIGH
1 /2
1
to 3
5 (50)
6 to 12
HIGH
6 to 13
5 (50)
11 to 16
30
STAND TIME
SPECIAL NOTES
(in minutes)
Use bacon rack or line
bottom of dish with towel.
1
Place bacon on paper towel.
1
Cover loosely with another
1
paper towel to prevent
spattering.
Place in a shallow dish.
Cover loosely with waxed
2
paper to prevent spattering.
5
Turn over at half the cooking
time.
2
5
5
Score before cooking.
1
1
1
Shield edge of ham with strip
10
of foil. Place on roasting rack.
Cover with waxed paper.
Turn over halfway through
cooking.
Place in a shallow dish.
5
Cover with waxed paper.
Turn over halfway through
cooking.
Cook in a covered casserole
10 to 15
or cover with plastic warp.
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