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MEATS
DIRECTIONS FOR COOKING MEAT BY MICROWAVE
For best results, select roasts that are uniform in
shape.
Boneless roasts are cooked more evenly.
Season as desired, but salt after cooking. Flavor and
color enhancers are best applied before cooking.
These may be soy sauce, barbecue sauce, pastes of
herbs, oils and mustard, Kitchen Bouquet thinned
with butter or margarine, and seasoned crumb
coatings.
Tender roasts should be shielded at the ends with
small pieces of aluminum foil. Narrow parts, where
the bone and meat taper, should also be shielded.
Press the foil against the meat or secure with a
wooden tooth pick. Foil should not be allowed to
come close to the oven walls. Shielding should be
done at the beginning of the cooking time and
removed halfway through the cooking; however it
may be added halfway through.
Place the roast on a microwave-safe rack set in a
cooking dish, so that meat will not sit in the juices.
Place beef roasts fat-side down and other roasts fat-
side up. Turn the beef over halfway through the
cooking time.
Beef and lamb roasts may be covered with wax
paper to hold the heat and prevent spattering. Pork,
ham and veal roasts will benefit from covering
loosely, but completely, with plastic wrap.
Hams should be skinned about 20 minutes before
the end of the cooking time. Score fat in a decorative
pattern and glaze, if desired, and recover with the
plastic wrap.
Drain juices occasionally and reserve for gravy.
Let stand, tented with a piece of foil, 10 - 15 minutes
to make carving easier and complete cooking.
Internal temperature will rise 5 - 15˚F (3 - 8˚C) on
standing.
Pot Roasts should be placed in a deep casserole
along with 1
1
⁄2 cups (375 ml) liquid such as broth,
tomato juice, wine or water and seasonings. Add
vegetables, if desired. Cover and cook as
recommended. Let stand 10 minutes.
Final temperatures may be checked using an instant
read thermometer. DO NOT use a conventional meat
thermometer on the microwave mode.
Meat Roasting Chart for Microwave Cooking
Meat Power
Approximate Cooking Time Approximate
Temperature
after Cooking
minute/lb minute/kg
Beef 2
1
⁄2 - 4 lb (1.25 - 2 kg)
Beef Roast
Rare
P4
9 - 13 19 - 26 120˚F (50˚C)
Medium
P4
14 - 16 26 - 33 130˚F (55˚C)
Well
P4
17 - 19 32 - 39 160˚F (70˚C)
Pot Roast
Chuck, Rump
P4
40 - 45 80 - 90 ––––––
Pork 2
1
⁄2 - 4 lb (1.25 - 2 kg)
Roast
Bone-in
P4
24 - 27 48 - 55 170˚F (80˚C)
Boneless
P4
19 - 21 38 - 42 170˚F (80˚C)
Ham (fully cooked), canned
3 - 5 lb (1.5 - 2.5 kg)
P4
10 - 12 20 - 25 140˚F (60˚C)
Shank [up to 8 lb (4 kg)]
P4
12 - 16 24 - 33 140˚F (60˚C)
Lamb 2
1
⁄2 - 4 lb (1.25 - 2 kg)
Boneless
Medium
P4
11 - 13 22 - 26 140˚F (60˚C)
Well
P4
13 - 15 27 - 34 160˚F (70˚C)
Bone-in
Medium
P4
14 - 18 29 - 39 140˚F (60˚C)
Well
P4
18 - 20 36 - 40 160˚F (70˚C)
Veal 2
1
⁄2 - 4 lb (1.25 - 2 kg)
Medium
P4
10 - 13 20 - 26 150˚F (65˚C)
Well
P4
12 - 15 24 - 31 160˚F (70˚C)
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