Do not use large sheets of aluminum foil because they hinder cooking
and may cause arcing, You may use small pieces of foil to shield poultry legs and
wings. Keep all aluminum
foil at least 1 inch from the walls and door of the oven,
1. No special techniques are required. Meat should be
prepared as with conventional cooking. Season if
desired. Always thoroughly defrost meat before
2. Place the meat on a microwave roasting rack or
microwave-proof plate and place on the turntable.
3. Cook according to the Meat Cooking Table (below).
Use the longer time for large cuts of meats and the
shorter time for small cuts of meats. For thicker
chops, use the longer time.
4. Turn the meat once halfway through the cooking
5. Let stand for 5-10 minutes wrapped in foil after
cooking. The standing time is very important as it
completes the cooking process.
6. Make sure meat, especially pork, is thoroughly
cooked before eating.
Ground Beef (to
brown for casserole)
Fresh or defrosted
(4 oz_ each)
- 2 patties
- 4 patties
- 4 slices
- 6 slices
8 to10 minutes
9 to 11 minutes
2 to 4 minutes
3 to 5 minutes
12 to 16 minutes
2 to 3 minutes
3 to 4 minutes
NOTE: The times listed above are only a guide. Allow
for difference in individual tastes and preferences. The
times may also vary due to the shape, cut, and compo-
sition of the food.
1. No special techniques are required. Poultry should
be prepared as with conventional
cooking. Season if
2. Poultry should be thoroughly defrosted. Remove
giblets and any metal clamps.
3. Prick the skin and brush lightly with vegetable oil
unless the poultry is self-basting.
4. All poultry should be placed on a microwave
rack or a microwave-proof
plate and placed on the
5. Cook according to the instructions in the Poultry
Cooking Table below. Turn over halfway through the
cooking time. Because of its shape, poultry has a
tendency to cook unevenly, especially in very bony
parts.Turning food over helps to cook these areas
6. Remove from oven,wrap in foil,and let stand for
5 -10 minutes before carving.The standing time is very
important, since it completes the cooking process.
7. Make sure poultry is thoroughly cooked before eating.
Whole poultry is completely
cooked when the juices
run clear from the inside thigh when it is pierced with
a sharp knife. Poultry pieces should be pierced with
a sharp knife through the thickest part to ensure that
the juices are clear and the flesh is firm.
10 to 14 minutes
9 to 13 minutes
10 to 16 minutes
10 to 14 minutes
• The times listed above are only a guide. Allow for
difference in individual tastes and preferences. The
times may also vary due to the shape, cut, and
of the food.
• If whole poultry is stuffed, the weight of the stuffed
bird should be used when calculating the cooking