Meats, Meatballs, Pepper Steak | Magic Chef EW13F1W, EW13F1B

MEATS

Tender cuts of meat do well in the microwave, especially when cooked at lower power levels. Be sure meat is fully defrosted before cooking. Consult the meat cooking charts (pages 30-32) for details.

The exact time to cook each piece of meat will depend on the shape of the meat, the weight, the starting temperature of the meat and the desired doneness. Our timings assume the meat is taken from the proper storage (refrigerated). The lower number in the time

range reflects time suggested for medium meat; the higher number for well done. It is always possible to add time if needed, so it is best to start with the lower number for calculating the time.

Stand time after cooking is an important aspect of microwave cooking since more cooking will take place then. The residual heat in the food will equalize and finish the cooking process. Always check for doneness after the stand time.

MEATBALLS

1egg, beaten

1/3 cup milk

1/4 cup quick cooking oats, uncooked 1/4 cup dry bread crumbs

1pound lean ground meat

(combination of beef and pork or turkey)

1medium onion, chopped

1tablespoon dried parsley flakes

1teaspoon salt

1/4 teaspoon freshly ground black pepper

1.In a small bowl, combine egg, milk, oats and bread crumbs; let stand 2 minutes. In mixing bowl, combine ground meat, onion, parsley, salt and pepper. Add egg mixture; mix well. Form meat mixture into 24 meatballs.

2.In a 2-quart casserole, place meatballs in a single layer. Cover with wax paper. Cook on P- HI for 10 to 12 minutes or until meat is no longer pink; turn meatballs twice during cooking. Drain meatballs; let stand for 3 minutes before serving.

4 servings

PEPPER STEAK

1pound beef steak (flank, round or sirloin)

2tablespoons white wine vinegar

1tablespoon water

1/4 cup soy sauce

1teaspoon garlic/salt 1/2 teaspoon sugar

1/4 teaspoon ground ginger

1large green bell pepper, cut into strips

1medium onion, sliced

2medium tomatoes, peeled and quartered

1cup fresh mushrooms, sliced

1cup brown gravy Hot cooked rice

1.Slice beef across the grain into strips. In a 2- quart glass casserole, combine vinegar, water, soy sauce, garlic, salt, sugar and ground ginger. Add meat to mixture; coat each piece. Cover with lid or plastic wrap and marinate in refrigerator for 30 minutes.

2.Remove bowl from refrigerator. Stir in green bell pepper and onion; cover. Press Power pad continuously by P-8. Cook, uncovered, for 5 minutes. Stir in tomatoes and mushrooms.

3.Cover with lid or vented plastic wrap. Press Power pad by P-9. Continue cooking for 10 minutes or until meat is tender; stir once during cooking. Add brown gravy to meat mixture; stir.

4.Continue cooking on P-HI for 4 to 5 minutes or

until meat mixture is thoroughly heated. Let stand for 3 minutes.

4 servings

TIP

Thin pieces of meat are no longer pink when fully cooked. Take meat from the microwave while slightly pink to prevent overcooking during standing time.