Owner's Manual

16
Operating
Instructions
To avoid risk of
property damage
do not use aluminum foil
in
microwave oven.
MEAT
1.
The roast should be
prepared
and seasoned
(if desired)
as for
any
other conventional method. Meat should be
thoroughly
defrosted before
cooking.
2.
Place the meat on a microwave
roasting
rack or
ovenproof plate
and
place
on the turntable.
3. Cook
according
to the
cooking
chart
(below), using
the
longer
time for
large
meats and the shorter time for
smaller meats. For thicker
chops,
use the
longer
time.
4.
Turn the meat once
halfway through
the
cooking
time.
5. STAND for 5-10 minutes
wrapped
in
foil after
cooking.
The
standing
time is
very important
as it
completes
the
cooking process.
6. Ensure
meat,
especially pork,
is
thoroughly
cooked
before
eating.
POULTRY
1.
No
special techniques
are
required.
The
poultry
should
be
prepared
as for
any
other conventional method.
Season
if
desired.
2.
Poultry
should be
thoroughly
defrosted,
ensuring giblets
and
any
metal
clamps
are removed.
3. Prick the skin and brush
lightly
with
vegetable
oil unless
self-basting.
4. All
poultry
should be
placed
on a microwave
roasting
rack or a
microwave-proof plate
and
placed
on the
turntable.
5. Cook
according
to the instructions
in
the
cooking
chart
(below), turning
the bird over
halfway through
the
cooking
time.
Poultry,
because of its
shape,
has a
tendency
to
cook
unevenly, especially
in
very bony parts. Turning
the
bird
during roasting helps
to cook these areas
evenly.
6. STAND for 5-10 minutes
wrapped
in
foil after
cooking
before
carving.
The
standing
time is
very important,
as it
completes
the
cooking process.
7.
Ensure
poultry
is
thoroughly
cooked before
eating.
Whole
poultry
is
completely
cooked when the
juices
run clear
from the inside
thigh
when it is
pierced
with a
sharp
knife.
Poultry portions
should be
pierced
with a
sharp
knife
through
the thickest
part
to ensure that the
juices
are
clear and the flesh is
firm.
BEEF
Standing/Rolled
Rib
-Rare
-Medium
-Well-done
Ground Beef
(to
brown for
casserole)
Hamburgers,
Fresh or defrosted
(4
oz.
each)
-2
patties
-4
patties
PORK
Loin,
Leg
Bacon
-4
slices
-6 slices
888
HIGH
HIGH(100%)
HIGH(100%)
8
HIGH
HIGH
81/2~91/2 minutes
8~10 minutes
10~12 minutes
6~8 minutes
2~4
minutes
3~5 minutes
11~14
minutes
2~3 minutes
3~4 minutes
Meat
Microwave
Cooking
time
power per pound
MEAT
COOKING CHART
CHICKEN
Whole
Breast(boned)
Portions
TURKEY
Whole
8
8
8
8
9~13 minutes
9~13 minutes
9~15 minutes
10~13 minutes
Poultry
Microwave
Cooking
time
power per pound
POULTRY COOKING CHART
NOTE:
*
The above times should be
regarded only
as a
guide.
Allow for difference
in
individual tastes and
preferences.
The times
may vary
due to the
shape,
cut,
and
composition
of the food.
*
If
whole birds are
stuffed,
the
weight
of the stuffed bird
should be used when
calculating
the
cooking
time.
NOTE:
The above times should be
regarded only
as a
guide.
Allow
for difference
in
individual tastes and
preferences.
The
times
may vary
due to the
shape,
cut,
and
composition
of
the meat.
CAUTION