Manual

Meats
Power Level & Time
Food Container Cover (or Internal Temp.) Comments
Beef (continued)
Simmered beef
leonnedbeef 0["
brisket)
Tender roasts (rib,
high quality rump,
sirloin tip)
Lamb
Roast
(legorshoulder)
Chops & cutlets
(lto2)
(3to 4)
Pork
Bacon
(per slice)
Casserole Cooking bag Medium (5) 120 to 1 30 tnin.
Obhmg dish Cooking bag
with trivet
2 (,It.oblong Cooking bag
dish with tNvet
Medimn (S) Minutes
per lb.
Rare I Ill to 14
Medium 13 to 17"
Well 15_02o
2 tit. obhmg Wax paper
dish
Medium (5)
Internal
Temp.
14()°
I(X)°
170 °
Add I o.p water per pound of nleat. Turn
over after half of cooking time. Let meat
stand in broth at least I 0 minutes alter
cooking. For boiled dinner, remove meat
and cook vegetables in broth.
Ttlln roasts over after hall" ()f cooking time.
Let meat stand I 0 m incites before calving.
Meal-High (7)
M iclowavc
safe plate or
oblong dish
Min. perlb. Place roast fat-side-down ,. m_..... t,,_-
Medium I ()E to 17 salt: dish. Turn over after half of cooking
Well 17 to 22 time" Shield end °f shank bone with lbi[
during first half of tinle. Let roast stand
1 0 min.beforecarving.
0 in 9 min.
Paper towel High(10)
Blush chops lightly with oil. Turn meat
()vet- after half of cooking time,
Canadian bacon Microwave- Wax paper High (lo)
2 slices safe cookware
4 slices
6 slices
Ham, precooked: 2 tit. oblong Cooking bag Medium (5)
canned, butt dish
or shank
Ham, slices & steaks 2-qt. oblong" Wax paper Medium (5)
( I - to 2-in. thick) dish
Porkehops: 1 -in. Microwave Plastic wrap Medium (5)
2 safe cookware
3
4
Pork roast 2-qt. obhmg Cooking bag Medium (S)
dish with trivet
/4o I tnin
7, to I _mfin.
I to 1 V,tnin.
I / to 2 tnin.
14to19 thin.
per lb.
10 tol5 tnin.
7 toI 3rain.
9Io16 thin.
13 to I 9 nlin.
I 5 to2(hnin.
per [b.
l)ork sausage M icrowave- Wax paper High (10) 7, tom thin,
(raw), link safe cookware per link
Pork sausage (raw) M icrow:Lvc- Wax paper High (10) 47,to 5 tnin.
( 7,lb.: 4patties) safe cookware
Veal
Chol)S ( 1-in. thick) 2 qt. obhmg Wax paper Meal-High (7) 6 to 9 rain.
(4 chops) dish
Roast 2 qt. obhmg Caking hag Meditln) (S) 1 6 to 21 nlin.
(sllottlder) dish _Tth trivet per lb.
Arrange in single layer on paper towels or
on trivet set in dish. Cover with a paper
towel. To microwave more than 1 layer of
bacon,use ao oblong dish and phice a
paper towel between each layer of bacon.
Cover with a papei- towel to prevent spatters.
At-range in single layer.
Place fa-side-down in dish. Turn ham over
after half of cooking time.
Turn over or rearrange after I 0 inintites.
Brush with barbecue sauceor browning
agent, if desired. Turn over after hall" of
cooking lime. Let stand covered 5 to 10
minutes before seiwing.
Turn roast river after half of cooking time.
Microwave to an internal temperature of
170°F.
Arrange in single layer, if cooking 6 or more
links, rearrange afterhalfofcookinglinm.
Arrange in single layer. Turn over after
half of cooking time.
Brash chops tightly with (iii. Turn nleat
()vet" after halt" of cooking time.
Phice roast fat- or cut-side-down. Turn over
after hall of cooking time. Let roast stand
t 0 minntes before calving,
_o
21