Meak
Food
Contier
Cover
Wwer
hvel
&
~me
Commen~
Pork chops
(2–
k
to
%-lb.)
(3–% to l-lb.)
(4–1 to
1~-lbs.)
Pork roast
Spare ribs
Canned Ham
(Precooked)
Shank or
Butt Half Ham
Ham loaf
Ham slices &
steaks
Microwave
safe dinner
plate
or 9-in.
pie plate
Oblong
dish
3-qt.
oblong
glass baking
dish or
3-qt.
casserole
Oblong
dish
Oblong dish
9-in. pie
plate
Oblong dish
Plastic wrap
Plastic wrap
Plastic wrap
or cover
Plastic wrap
Plastic wrap
Plastic wrap
Wax paper
Meal-High (7)
Meal-High (7)
Meal-High (7)
Medium (5)
Medium (5)
Medium (5)
Medium (5)
Meal-High (7)
Medium (5)
10 to 12 min.
13 to 15 min.
16 to 20 min.
18 to 20 min.
per lb. (or
microwave to
170° internal
temp.)
24 to 27 min.
per lb.
13 to 15 min.
per lb.
15 to 17 min.
per lb.
20 to 23 min.
per lb. (or
microwave to
170° internal
temp. )
9 to 11 min.
per lb.
Brush with barbecue sauce or browning
agent, if desired. Rotate dish and turn chops
over after half of time. Let stand covered 5 to
10 minutes before serving.
Add 1/4 cup of water to roast.
Place bone
side upon trivet in dish and cover with
plastic wrap.
firn
back corner to vent.
Turn meat over after half of
total
cooking
time. Let stand 10 minutes.
Add
213
cup of water per pound of spare
ribs. Turn over and rearrange after half of
minimum time. After minimum time, drain
liquid and add barbecue sauce; microwave
a few more minutes to finish.
Tie ham. Shield around top cut edges with
2-in. strip of foil. Place on trivet. Turn over
after half of total time.
Add 1/4 cup water and cover. Turn over after
half
of time. Let stand 5 to 10 minutes before
carving.
Let stand 5 minutes before serving. If a glaze
is desired, spoon pineapple or apricot
preserves over cooked ham loaf a few
minutes before serving.
Turn over after half of time.
Lamb
Chops, shoulder
Brown ‘N
No
(1%
to 2
Ibs.)
High (10)
4
chops—
Brush chops lightly with
oil.
Place in
Sear dish
7 to 9 min.
(preheated
preheated dish.
~rn
meat after half of time.
for 8 min. )
Roast
Oblong dish
Wax paper
Medium (5) Min.
Internal
Turn over after half of total cooking time.
(Leg or shoulder) and trivet
per lb.
Temp.
Let roast stand 10 minutes before carving.
Medium
16 to 18
150°
Well
done 19 to 21.
170°
Veal
Chops See lamb
chops above.
Roast
Oblong dish
Wax paper
Medium (5)
18 to 20 min.
~rn
over after half of total cooking time.
(boneless shoulder) and trivet
per
lb.
(or
Let roast stand 10 minutes before carving.
cook to 155°)
Slice thinly.
17
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