Specifications
MEATS, POULTRY AND
FISHKont’d)
FOOD
POWER
APPROX.
W)
COOKING TIME
STAND TIME
~
(in minutes)
(in minutes) ,
SPECIAL NOTES
aork
Bacon, Slices
, Use bacon rack or line bottom of
dash
with paper towel. Place
1
HIGH
1 to
1112
1
~ bacon on paper towel. Cover
2
I
HIGH
J1/2to3
1
loosely with another paper towel
4 HIGH
2 to 4
1
to prevent spattering.
Chops, Loin
l/2-inch
’
(1 cm) thick
1 1
Place in a shallow dish.
1
HIGH
3to6
2
(
Cover loosely with waxed paper
2 HIGH
7 to 9
5
to prevent spattering. Turn over
Chops, Rib
l/2-inch
1
at half the cooking time.
(lcm) thick
I
1
I HIGH
3 to 5
2
2
! HIGH
5 to 6
5
I
4
i HIGH ,
8tolO
1 5 1
Wieners
I
I
I
~~-
1
HIGH
2
HIGH ~
l/2
to
11/2
(
1 to 2
:
1
Score before cooking.
4
HIGH
(
1112
to 3
1
i
I
~~
~~-
-~
~~
~
-
Ham, fully cooked
Canned 3 Ibs (1.3kg)
( ~
6
to
12
~
10
’
5 (50) I
*Approx. temp.
I
1
Shield edge of ham with strip of
I
foil. Place on roasting rack.
after stand
1 Cover with waxed paper. Turn
120°F to 130°F
(50°C to 55°C)
~
, over halfway through cooking.
1
1
~~
~~~~
~~~
~-
Ham, Slice l-inch
(2.5cm)
I
I
Place in a shallow dish. Cover
Thick per 1 lb (4509)
1 HIGH
6 to 13
5
1 with waxed paper. Turn over
I
I
-Lag
i
halfway through cooking.
Pork Roast per l-lb
(4509)
*
Approx. temp.
after stand 170°F to 175°F
’
5 (50) i
1
Cook in a covered casserole or
12 to 17 1 10 to 15 cover with plastic wrap.
I
(77°C to 79°C)
1
I
-2l-