English 21
C
ooking g
uide
The following temperatures are the removal temperatures. The temperature of the
food will rise during standing time. Expect a 10 °F rise in temperature during the
standing time.
Food
Remove from
oven
After standing
(10 MIN.)
Beef
Rare
135 °F
145 °F
Medium
150 °F
160 °F
Well Done
160 °F
170 °F
Pork
Medium
150 °F
160 °F
Well Done
160 °F
170 °F
Poultry
Dark meat
170 °F
180 °F
Light meat
160 °F
170 °F
Cooking meat
Place the meat fat side down on a microwave-safe roasting rack in a microwave-
safe dish. Use narrow strips of aluminum foil to shield any bone tips or thin pieces
of meat. Check the temperature in several places before letting the meat stand the
recommended time.
The following temperatures are the removal temperatures. The temperature of the
food will rise during standing time.
Food
Cooking time/Power level
Instructions
Roast beef
(boneless)
Up to 4 lbs.
Cooking Time:
10-15 min./lb. for 145 °F - Rare
12-17 min./lb. for 160 °F - Medium
14-19 min./lb. for 170 °F - Well
Done
Place the roast fat-side
down on the roasting rack
and cover with wax paper.
Turn over halfway through
the cooking process. Let
stand for 10 to 15 minutes.
Power Level:
High (10) for first 5 minutes, then
Medium (5).
Pork
(boneless or
bone-in)
Up to 4 lbs.
Cooking Time:
15-20 min./lb. at 170 °F Well Done
Place the roast fat-side
down on the roasting rack
and cover with wax paper.
Turn over halfway through
cooking process. Let stand
for 10 to 15 minutes.
Power Level:
High (10) for first 5 minutes, then
Medium (5).
