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C O O K I N G R E F E R E N C E
MEATS, POULTRY,
FISH, SEAFOOD
Allow standing time after cooking.
F O O D
P O W E R L E V E L
Bacon
Frankfurter in Bun
Ground Beef
for Casseroles (1 lb)
Hamburger
Patties(2)
Ham slice (1 lb)
1
Meatloaf (1
/
lbs)
2
Boneless
Chicken
Breasts
Chicken
Pieces
Fish
Fillets (1lb)
Fish Steaks
Scallops and
Shrimp (1lb)
Check internal temperature after standing.
See chart on page 6.
T I M E
3
1
High
/
- 1
/
min./slice
4
4
1
70%
1 - 1
/
minutes
2
High
4 - 6 minutes
High
1st side 2 minutes
1
2nd side 1
/
2
1
2
/
minutes
2
50%
5 - 8 minutes
High
10 - 16 minutes
High
1st side 2 minutes
2nd side 2 - 4
minutes
High
4 - 8 minutes/lb.
High
5 - 6 minutes
70%
6 - 8 minutes
High
3 - 5 minutes
REHEATING
Food should be very hot (165°F). Stir before serv-
ing, if possible.
F O O D
Meat Slices
Non-Stirrable
Casseroles
(1 serving)
(2 servings)
Pie (1 slice)
Baked Potatoes
to
(1)
(2)
Vegetables
(1 serving)
(2 servings)
OTHER
F O O D
Applesauce (4)
Baked Apples (4)
Chocolate
(melt 1 square)
Eggs,
scrambled (2)
Hot Cereal
(1 serving)
Nachos
(large plate)
18
P O W E R L E V E L
50%
1 - 3 min./slice
50%
3 - 5 minutes
6 - 10 minutes
High
10 - 30 seconds
High
1
1
/
- 2
2
1
2
/
- 3 minutes
2
High
3
1
/
- 1
4
1
1
/
- 2
2
P O W E R L E V E L
High
5 - 8 minutes
High
4 - 6 minutes
50%
1 - 2 minutes
1
High
1 - 1
/
2
High
1 - 3 minutes
50%
1 - 2 minutes
T I M E
1
/
minutes
2
/
minutes
2
1
/
minutes
2
T I M E
minutes