cooking guide
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04
C
OO
k
ING GUIDE
cooking guide
mICROWAVES
Microwave energy actually penetrates food, attracted and absorbed by the water, fat and sugar content.
The microwaves cause the molecules in the food to move rapidly and the rapid movement of these
molecules creates friction and the resulting heat cooks the food.
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 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. for 170 °F - Well Done
Place the roast fat-side
down on the roasting rack
and cover with wax paper.
Turn over halfway through
cooking. Let stand for 10 to
15 minutes.
Power Level:
High (10) for first 5 minutes, then Medium
(5).
Expect a 10°F rise in temperature during 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
SMH8165_DE68-00355C-01.indd 31
2009-08-27 11:35:57
