0_
cooking guide
Adding moisture
Microwave energy is attracted to water molecules. Food that is uneven in moisture content
should be covered or allowed to stand so that the heat disperses evenly. Add a small amount of
water to dry food to help it cook.
Venting
After covering a dish with plastic wrap, vent the plastic wrap by turning back one corner to let
excess steam escape.
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:
7-11 min. / lb. for 145 °F - Rare
8-12 min. / lb. for 160 °F - Medium
9-14 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 (0) for first 5 minutes, then Medium (5).
Pork (boneless
or bone-in)
up to 4 lbs.
Cooking Time:
11-15 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 (0) for first 5 minutes, then Medium (5).
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
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