Dometic CDMWIOMW Owner's Manual page 21

MEATS, POULTRY AND FISHKont'd)
FOOD
Bacon, Slices
1
2
4
Chops, Loin l/2-inch
(1 cm) thick
1
2
Chops, Rib l/2-inch
(lcm) thick
1
2
4
Wieners
1
2
4
Ham, fully cooked
Canned 3 Ibs (1.3kg)
*Approx. temp.
after stand
120°F to 130°F
(50°C to 55°C)
Ham, Slice l-inch (2.5cm) I
Thick per 1 lb (4509)
Pork Roast per l-lb (4509)
after stand 170°F to 175°F '
(77°C to 79°C)
POWER APPROX.
COOKING TIME
(in minutes)
1 to 1112
HIGH
2 to 4
HIGH
HIGH
7 to 9
HIGH
3 to 5
HIGH
I
5 to 6
HIGH
,
HIGH
1 to 2
HIGH
I ~~ ~~-
3
HIGH
5 (50) I
HIGH
6 to 13
5 (50) i
12 to 17
STAND TIME ~
SPECIAL NOTES
(in minutes) ,
, Use bacon rack or line bottom of
1
1
loosely with another paper towel
1
to prevent spattering.
2
5
to prevent spattering. Turn over
2
5
Score before cooking.
i
, over halfway through cooking.
Place in a shallow dish. Cover
5
halfway through cooking.