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Food
Beef
Meat loaf, 1 1/2 Ib
Pork
Chops,
loin _/2inch thick,
7 oz each
1
2
4
Pork roast,
1 Ib
Ham,
slice 1 inch thick,
1 Ib
Sausage
links,
Wieners,
fresh
1 - 2 oz each
2
4
Bacon,
slices
2
4
Lamb
Chops,
shoulder
1/2
inch thick
1
2
Poultry
Chickens,
whole,
up to 4 Ibs
1 Ib
Cornish
hens
1 Ib
Power
P 50
P100
P100
P100
P 50
P100
P100
P100
P100
P100
P100
P100
PIO0
P100
Cooking
Time
15- 20 min.
3 - 5 min.
6 - 8 min.
9- 11 min.
12-15
min.
7 - 9 min.
1/2 -
2 min.
1 - 3 min.
1
1/2 -
2 min.
2
1/2 -
4 min.
2 - 4 min.
4 - 6 min.
6 - 9 min.
5 - 8 min.
Stand
Time
5 min.
2 min.
3 min.
3 min.
10-15
min.
5 min.
1 min.
1 min.
1 min.
1 min.
2 min.
5 min.
10 min.
10 min.
Special
Notes
Arrange
in loaf dish.
Cover with wax paper.
Place in a shallow dish.
Cover
loosely with wax
paper. Turn over halfway
through
cooking.
Cover with wax paper.
Shield halfway
through
cooking
and turn roast
over if necessary.
*Approx.
temp. after
stand 170°F to 175°F
(77°C to 79°C )
Cover with wax paper.
Turn over halfway
through
cooking.
Score
or pierce
before
cooking.
Cover with wax paper.
Turn over once.
Cook on bacon rack or
line bottom
of dish.
Place bacon on paper
towel. Cover loosely with
another
paper towel.
Do not turn over bacon.
Coverloosely
with wax
paper.
Place breast-side
down
on a roasting
rack in a
dish. Cover with plastic
wrap or wax paper.
Turn
over halfway
through
cooking.
Stand tented
with foil. When cooked,
internal
temperature
should be 180°F (82°C)
and juices should
run
clear.
*Check
with conventional
thermometer.
,117
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