MEATS
Guide for Cooking Meats
Roasts, chops, hamburgers and small cuts 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 lb)
Time
Beef Roast
Rare
80
6 - 8 min.
5 - 7 min.
Medium
80
8 - 10 min.
10 - 15 min.
Turn over after half the time.
Well
80
10 - 12 min.
10 - 15 min.
Pork Roast
Bone-in
80
12 - 15 min.
10 min.
Cover with plastic wrap.
Boneless
80
16 - 18 min.
10 - 15 min.
Turn over after half the time.
Lamb Roast
Bone-in Medium 80
7 - 9 min.
10 - 12 min.
Well
80
9 1/2 - 11 1/2 min.
10 - 15 min.
Turn over after half the time.
Boneless Medium 80
9 - 11 min.
10 - 12 min.
Well
80
11 - 13 1/2 min.
10 - 15 min.
Beef Patties (3 1/2 oz) each
2 patties
100
2 1/2 - 3 min.
5 - 7 min.
Turn over and rearrange
4 patties
100
3 1/2 - 4 1/2 min.
5 - 7 min.
after half the time.
Meat Loaf
(2lbs)
100
15 - 17 min.
10 - 12 min.
Cover with wax paper.
Bacon
Slices (4 strips)
100
4 - 5 min.
—
(1 slice; weight: 1 oz,
Cover with a paper towel.
length: 11 in.)
Ham
Slices (1 in. thick) 50
7 1/2 - 8 1/2 min.
5 - 7 min.
Cover with plastic wrap.
4 slices
COOKING GUIDE (CONTINUED)
19
