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POWER
APPROX,
STAND TIME
FOOD
(%)
COOKING TIME
SPECIAL NO,,ES
Iin minules)
lin minutes)
Pork
Use bacon rack or line bottom of
Bacon, Slices
dish with paper towel, Place
1
HIGH
11/2to 2
1
bacon on paper towel. Cover
2
HIGH
2 to 21/2
1
loosely with another paper towel
4
HIGH
31/2 to 41/2
1
to prevent spattering,
Chops, Loin 1/2-inch
(lcm) thick
1
2
Chops, Rib 1/2-inch
(lcm) thick
1
2
4
Wieners
1
2
4
Ham, fully cooked
Canned 3 Ibs (1,3kg)
*Approx. temp.
after stand
120'1=to 130"F
(50'C to 55'C)
Ham, Slice 1-inch (2.5cm)
Thick per I Ib (450g)
Pork Roast per 14b N50g)
Approx. temp.
after stand 170 °F to 175' F
(77"C to 79"C)
HIGH
HIGH
HIGH
HIGH
HIGH
HIGH
HIGH
HIGH
5 (5o)
HIGH
5 (5o)
31/2 to 41/2
8 to 81/2
31/# to 4
51/# to 6
91/2 to 10
1/2 tO1
1 tO 11/2
1344to 21/2
10to 12
11 to 13
17 _ 19
2
5
5
1
1
1
10
10 to 15
Place in a shallow dish.
Cover loosely with waxed paper
to prevent spattering, --urn over
halfway through cooking time.
Score before cooking.
Shield edge of ham with strip of
foil, Place on roasting rack,
Cover with waxed paper. Turn
over halfway through cooking.
Place in a shallow dish. Cover
with waxed paper. Turn over
halfway through cooking,
Cook in a covered casserole or
cover with plastic wrap,
17
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