Changing The Basic Settings; Cooking Charts; Cooking Meat In Your Microwave; Cooking Poultry In Your Microwave - Midea TM944E6V-SHND User Manual

Changing the basic settings

The appliance must be turned off.
Example: Change the display language to French.
Touch Settings. The display shows SELECT
1.
SETTINGS 1 - 7.
Select the language setting menu with the number key
6 or touch the settings key repeatedly until the display
shows 6 - LANGUAGE.
Touch +Amount until
2.
start/enter is blinking.

Cooking Charts

The charts can be used as a guide. Follow package or
recipe directions.

Cooking meat in your microwave

Be sure to place prepared meats on a microwave-safe
roasting rack in a microwave-safe dish. Start cooking the
Meat Power level
Roast beef High (10) for first
(boneless) 5 minutes, then
(up to 4 lbs.) medium (5)
Roast pork High (10) for first
(boneless 5 minutes, then
or bone-in) medium (5)
(up to 4 lbs.)
*Expect a 10° F rise in the temperature during the standing period.
Stand time
Meat Doneness
Beef Medium
Well done
Pork Medium
Well done
Poultry Dark meat
Light meat

Cooking poultry in your microwave

Be sure to place poultry on a microwave-safe roasting
rack in a microwave-safe dish. Cover poultry with wax
paper to prevent splattering. Use narrow strips of
Meat Power level
Whole chicken medium high (7)
(up to 4 lbs.) 180° F (82°C) dark meat
170° F (76°C) dark meat
Chicken pieces medium high (7)
(up to 4 lbs.) 180° F (82°C) dark meat
170° F (76°C) dark meat
and start/enter is blinking.
"Ÿ
is displayed.
"§
Touch Start/Enter. The display language has been
3.
changed to French and the appliance goes to stand-by
mode.
Note: The Basic Settings menu will not show if a
cooking mode or the kitchen timer are running. Clear the
Cooking Mode or Kitchen Timer to allow the Basic
Settings to be changed.
meat fat side down and if necessary, use narrow strips of
aluminum foil to shield any bone tips or thin meat areas.
After cooking, check the temperature in several places
before letting the meat stand the recommended time.
Please note that the temperatures in the following charts
are temperatures at removal time; the temperature will
rise during the standing period.
Cook time
12–17 min./lb. for 160º F
(71°C) (Medium)
14–19 min./lb. for 170º F
(76°C) (Well Done)
15–20 min./lb. for 170º F
(76°C) (Well Done)
Remove from oven
150°F (65°C)
160°F (71°C)
150°F (65°C)
160°F (71°C)
150°F (65°C)
160°F (71°C)
aluminum foil to shield any bone tips or thin meat areas,
or areas that start to overcook. After cooking, check the
temperature in several places before letting the meat
stand the recommended time.
Cook time Directions
7–10 min. /lb Place chicken breast-side down on roasting rack.
Cover with wax paper. Turn over halfway through
cooking. Cook until juices run clear and meat near
bone is no longer pink. Let stand for 5–10 min.
7–10 min. /lb Place chicken bone-side down on dish, with thick-
est portions toward the inside of dish. Cover with
wax paper. Turn over halfway through cooking.
Cook until juices run clear and meat near bone is
no longer pink. Let stand for 5–10 min.
19
Directions
Place roast beef fat-side down on roast-
ing rack. Cover with wax paper. Turn
over half way through cooking.
Let stand 10–15 minutes.*
Place roast pork fat-side down on roast-
ing rack. Cover with wax paper. Turn
over half way through cooking.
Let stand 10–15 minutes.*
After standing (10-15 min.)
160°F (71°C)
170°F (77°C)
160°F (71°C)
170°F (77°C)
150°F (65°C)
160°F (71°C)