ページを印刷するWARNING:
Do not use aluminum
foil during cooking
cycle.
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 cook-
ing.
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.
5. Let stand for 5-10 minutes wrapped in foil after
cooking. The 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
Cooking Time
Power
Per Pound
Meat
BEEF
Standing/Rolled Rib
- Medium
- Well-done
Ground Beef (to
brown for casserole)
Hamburgers,
Fresh or defrosted
(4 oz. each)
8
8
HIGH(100%)
10 to12 minutes
12 to 14 minutes
7 to 9 minutes
- 2 patties
HIGH(100%)
3 to 5 minutes
- 4 patties
HIGH(100%)
4 to 6 minutes
PORK
Loin, Leg
Bacon
- 4 slices
- 6 slices
8
HIGH(100%)
HIGH(100%)
13 to 16 minutes
3 to 4 minutes
4 to 6 minutes
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.
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 during roasting helps to cook these
areas evenly.
6. Let 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. 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
Microwave
Cooking Time
Poultry
Power
Per Pound
CHICKEN
Whole
Breast (boned)
Portions
8
8
8
12 to 14 minutes
10 to 12 minutes
11 to 13 minutes
TURKEY
Whole
8
13 to 15 minutes
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.
14