Meats, Poultry And Fish - Dometic CDMWIOMW Owner's Manual

MEATS, POULTRY AND FISH

Directions for Cooking Meats, Poultry and Fish
Use fresh or defrosted meat, poultry and fish.
Wash poultry or fish before cooking.
Arrange small items in a single layer in dish. For
best results, avoid overlapping edges of food, as
this will prevent even cooking. Place thick sections
toward edge of the dish. A rack in the cooking dish
will elevate meat out of the juices.
Season as desired, but salt after cooking. Kitchen
bouquet mixed with equal parts of butter will
enhance the color of meats and poultry. Use
spices and seasonings as desired.
Shield thin parts of meat (less meaty portions) or
poultry (wings and legs) with aluminum foil to
prevent overcooking. Shield poultry before
cooking; shield meat halfway through cooking.
Wooden toothoicks can be used to hold the foil in
place.
Cook according to directions in chart. Small
quantities of sauce will not alter the cooking time.
Test for doneness before adding extra cooking
time. Remove roasts from oven then check
internal temperature in several places, using a
microwave or conventional meat thermometer.
FOOD
Beef
Hamburgers, Refrigerated
4 02 ea. (120g)
1
2
4
Hamburgers, Frozen
4 oz ea. (1209)
1
2
4
Meat Loaf 11/2 Ibs (6759)
Medium
Well
The thermometer should not touch bone or fat.
If it does, the reading could be inaccurate.
Generally, the lower temperatures in a roast are
found in the center of the roast and in the muscle
close to a large bone, such as a pork loin center
rib roast.
DO NOT USE A CONVENTIONAL MEAT
THERMOMETER IN THE MICROWAVE OVEN.
To test beef for doneness, cut into meat. Red
color indicates rare, pink indicates medium and
gray indicates well done.
Pork is done when meat is gray with clear juices.
Whole poultry is done when juices are clear
yellow and drumstick moves freely. Poultry pieces
are cooked when iuices are clear vellow.
Fish and seafood are done when opaque in color
and flake easily when tested with a fork.
If foods are undercooked, return to oven for a
short period of time at the recommended power
level. Let stand for time recommended in chart.
Roasts and whole birds should be tented with foil
during stand time.
STAND TIME 1
HIGH
2 to 4
HIGH
3 to 5
HIGH
4 to 5112
HIGH
6 t o 7
HIGH
9 t o 11
HIGH
18 to 23
7 t o 9
7 t o 9
I
with foil
SPECIAL NOTES
Place meat in a shallow dish.
Cover loosely with waxed paper
to prevent spattering.
Turn over halfway through
cooking.
2
Turn over and separate halfway
5
Cover with waxed paper.
Place in a square dish.
Cover with waxed paper.
Shield halfway through cooking
*Approx. temp. after stand
Rare 130°F (55°C)
Medium 140°F (60°C)
Well 170°F (77°C)