Specifications
Meat Power level Cook time Directions
Roast beef boneless
(up to 4 Ibs.)
High (10)for first
5 minutes, then
medium (5)
12-17 min./Ib.
for 160° F
(Medium)
14-19 min./Ib.
for 170° F
(Well Done)
Roast pork boneless High (10)for first 15-20 min./Ib.
or bone-in 5 minutes, then for 170° F
(up to 4 Ibs.) medium (5) (Well Done)
Place roast beef fat-side down on roasting rack. Cover with wax
paper. Turn over half way through cooking. Let stand* 10-15
minutes.
Place roast pork fat-side down on roasting rack. Cover with wax
paper. Turn over half way through cooking. Let stand* 10-15
minutes.
* Expect a 10° F rise in the temperature during the standing period.
Meat Doneness Remove from oven After standing (10-1 5 min.)
Beef Medium 150° F 150° F
Well done 160° F 160° F
Pork Medium 150° F 150° F
Well done 160° F 160° F
Poultry Dark meat 170° F 170° F
Light meat 160° F 160° F
Cooking poultry in your microwave
Be sure to place poultry on a microwave-safe roasting rack in a microwave safe
dish. Cover poultry with wax paper to prevent splattering. Use narrow strips of
aluminum foil to shield any bone tips or thin meat areas, or areas that start to
overcook. After cooking, check the temperature in several places before letting the
meat stand the recommended time.
Meat Power level Cook time Directions
Whole chicken medium high (7) 7-10 min./Ib
(up to 4 Ibs.) 180°F dark
meat
170°F dark
meat
Chicken pieces medium high (7) 7-10 min./lb.
(up to 4 Ibs.) 180°F dark
meat
170°F dark
meat
Place chicken breast-side down on roasting rack. Cover with wax
paper. Turn over half way through cooking. Cook until juices run clear
and meat near bone is no longer pink. Let stand for 5-10 min.
Place chicken bone-side down on dish, with thickest portions toward
the inside of dish. Cover with wax paper. Turn over half way through
cooking. Cook until juices run clear and meat near bone is no longer
pink. Let stand for 5-10 min.
Cooking eggs in your microwave
÷ Never cook eggs in the shell and never warm hard-cooked eggs in the shell; they
can explode
÷ Always pierce whole eggs to keep them from bursting
÷ Cook eggs just until set; they will become tough if overcooked
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