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USING YOUR MICROWAVE OVEN
WARNING: Do not use large sheets of aluminum foil because
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.
COOKING TIPS
Meat
1. No special techniques are required. Meat should be
prepared as with conventional cooking. Season if
desired. Always thoroughly defrost meat before
cooking.
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
time.
After cooking time expires, let stand for 5-10 minutes
5.
inside or outside oven before carving. Wrap in foil for
outside standing time. Standing time is very important
as it completes the cooking process.
6. Make sure meat, especially pork, is thoroughly
cooked before eating.
Meat Cooking Table
Microwave
Power
Meat
BEEF
Standing/Rolled Rib
– Medium
– Well-done
HIGH(100%)
Ground Beef (to
brown for casserole)
Hamburgers,
Fresh or defrosted
(4 oz. each)
HIGH(100%)
– 2 patties
HIGH(100%)
– 4 patties
PORK
Loin, Leg
Bacon
– 4 slices
HIGH(100%)
– 6 slices
HIGH(100%)
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.
Cooking Time
Per Pound
8
8 to 10 minutes
8
9 to 11 minutes
5
/
to 8
/
minutes
1
1
2
2
2 to 4 minutes
3 to 5 minutes
8
12 to 16 minutes
2 to 3 minutes
3 to 4 minutes
they hinder cooking
Poultry
1. No special techniques are required. Poultry should
be prepared as with conventional cooking. Season if
desired.
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 roasting
rack or a microwave-proof plate and placed on the
turntable.
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
evenly.
After cooking time expires, let stand for 5-10 minutes
6.
inside or outside oven before carving. Wrap in foil for
outside standing time. Standing time is very important
as 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.
Poultry Cooking Table
Poultry
CHICKEN
Whole
Breast (boned)
Portions
TURKEY
Whole
NOTES:
• 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
composition of the food.
• If whole poultry is stuffed, the weight of the stuffed
bird should be used when calculating the cooking
time.
15
Microwave
Cooking Time
Power
Per Pound
8
10 to 14 minutes
8
9 to 13 minutes
8
10 to 16 minutes
8
10 to 14 minutes
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