Meat; Poultry - Goldstar MA-1502W Owner's Manual & Cooking Manual

WARNING : Do not use aluminum foil during cooking cycle.
1. No special techniques are requffed_ The roast
should be prepared and seasoned (if desired)
as for any other conventional method. Meat
should be thoroughly defrosted before
cooking.
2. Place the meat on a microwave roasting rack
or ovenproof plate and ptace on the turntable.
3. Cook according to the cooking char (betow),
using the longer time for large meats and the
shorter time for smaller meats. For thicker
_ops, use the longer time
4. Turn the meat once halfway through the
cooking time,
5. STAND for 5q0 minutes wrapped in foil after
cooking. The standing time is very impoRant
as it completes the cooking process.
6. Ensure meat, especially pork, is thoroughly
cooked before eating,
MEAT COOKING CHART
Cut Microwave Cooking time
power per pound
BEEF
Standing/Rolled Rib
°Rare 8 81/2_9 rainu_';,s
-Medium 8 9_10 minu_es
-WeIFdone 8 11~I21_ _u_s
Ground Beef HIGH _ minutes
6obrown f _ ca_-o_e)
Hamburgers,
Fresh or defrosted
(4 oz. each)
-2 patties HIGH(100%) 2..,4 minu_os
-4 patties HIGH(I_%) _min_
PORK
Loin, Leg 8 12~15 Mutes
Bacon
-4 slices HIGH 2_3 min_r_:es
-6 slices HIGH _ minutes
NOTE:
The above times should be regarded only as a
guide. Allow for difference in individual tastes
and preferences. The times may vary due to the
shape, cut, and composition of the meat.
1. No sp_iat techniques are required, The
poultn/should be prepared as for any other
convenSonal method. Season if desired.
2. Poult,,y should be thoroughly defrosted,
ensuring giblets and any metat clamps are
removed.
3. Pdck the skin and brush lightly with vegetable
oil unless self-basting.
4. Alf pouttry should be placed on a microwave
roasting rack or a microwave-proof plate and
placed on the turntable,
5. Cook according to the instructions in the
cooking chart (below), turning the bird over
halfway through the cooking time Poultry,
because of its shape, has a tendency to cook
unevenly, especially in ve_ bony parts
Turning the bird during roasting helps to cook
these areas evenly.
6. STAND for 5-10 minutes wrapped in foil after
cooking before carving. The standing time is
very important, as it completes the cooking
process,
7. Ensure pours'y 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
portions should be pierced with a sharp knife
through the thickest part to ensure that the
juices are dear and the flesh is firm.
POULTRY COOKING CHART
Poultry Microwave Cooking time
power per pound
CHICKEN
Whole 8 10~1 2 minutes
Breast(boned) 8 9~1 1 minutes
Portions 8 10~1 3 minutes
TURKEY
Whole 8 10~1 2 minutes
NOT E:
*The above times should be regarded only as a
guide. Allow for difference in individual tastes
and preferences The times may ,vary due to the
shape, cut, and composi_on of the food.
*If whole birds are stuffed, the weight of the
stuffed bird should be used when calculating the
cooking time,
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