MEATS
Guide for Cooking Meats
Roasts, chops, hamburgers and small cues of tender meat cook beautifully in the microwave oven, Most
roasts can be cooked rare, medium rare or even well done in less than one hour. Less tender cuts of
meat such as pot roast can be simmered fork tender in a sauce or gravy. Tough cuts that require slow
cooking will do better in the conventional range or oven, A large piece of meat, especially if the shape is
uneven, should be turned over occasionally for uniform roasting.
Meat Power Cooking Time Standing Special Notes
Level (per Ib) Time
Beef Roast
Flare 80 9 - 12rain. 10 rain.
Medium 80 10- 13 rain. 10- 15 rain, Turn over after half the time,
Well 80 11 - 16 min, 10- 15 rain,
Pork Roast
Bone-in 80 12 - 15 min, 10 min, Cover with amicrowaveable cover.
Boneless 80 12 - 15 rain, 10 - 15 rain. Turn over after haIf the time.
Lamb Roast
Bone-in Medium 80 7- 9 rain. 10- 12 rain.
Well 80 9 - 12 rain. 10- 15 rain. Turn over after halfthe time.
Boneless Medium 80 9 - 12 rain. 10 - 12 rain.
Well 80 10- 14 rain. 10- 15 rain.
Beef Patties (3 1/2 oz) each
2 patties 100 2-1/2 - 3 rain. 5 - 7 rain. Turn over and rearrange
4 patties 100 4 - 6 min, 5 - 7 rain, after half [he time.
Meat Loaf
(21bs) 100 15 - 18 min. 10 _ 12 min. Cover with a microwaveable cover.
Bacon
Slices (4 strips) 100 5 - 7 rain, --
(1 slice; weight: 1 oz, Cover with a micrawaveable cover.
length: 11 in.)
Ham
Slices {1 in, thick) 50 7 - 9 rain. 5 - 7 rain. Cover with a microwaveable cover.
4 slices
18
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