60
Cooking Guide
Main Fare Meats
Meat Chart for Microwave Cooking
Poultry
Beef
Roasts
Rare
Medium
Well
Chuck, Flank, Brisket
Pork
Leg of Pork
Loin of Pork
Pork Chops
Ham Canned (fully cooked)
Lamb
Medium
Well
Power
MEDIUM-HIGH
MEDIUM-HIGH
MEDIUM-HIGH
MEDIUM
MEDIUM-HIGH
MEDIUM-HIGH
MEDIUM-HIGH
MEDIUM-HIGH
MEDIUM-HIGH
MEDIUM-HIGH
Approx. Cooking Time
(minutes per 500 g)
8to10
10 to 12
12 to 14
25 to 30
12 to 15
12 to 15
6to 8
5to 7
10 to 12
12 to 15
Directions for Cooking Less-Tender Cuts of Meat by Microwave
Less-tender cuts of meat such as pot roasts should
be cooked in liquid. Use
1
/
2
to 1 cup (125 to 250 ml)
of soup, broth, etc per 5009 of meat. Use an oven
cooking bag or covered casserole when cooking
less-tender cuts of meat. Select a covered
casserole deep enough so that the meat does not
touch the lid.
If an oven cooking bag is used, prepare the bag
according to package directions. Do not use wire or
metal twist-ties. Use the nylon tie provided,
otherwise, use a piece of cotton string or a strip cut
from the open end of the bag. Make six 2 cm slits in
top of bag to allow steam to escape.
Multiply the weight of the roast by the minimum
recommended minutes per 500 g. Programme
Power and Time. Turn meat over halfway through
cooking.
To Next Page
Loading...
