Adding moisture
Microwave energy is attracted to water molecules. Food that is uneven in moisture content should be covered or allowed to stand so that the heat disperses evenly. Add a small amount of water to dry food to help it cook.
Venting
After covering a dish with plastic wrap, vent the plastic wrap by turning back one corner to let excess steam escape.
Cooking Meat
Place the meat fat side down on a
The following temperatures are the removal temperatures. The temperature of the food will rise during standing time.
FOOD | COOKING TIME/POWER LEVEL | INSTRUCTIONS | |
|
|
| |
Roast beef | Cooking Time: | Place the roast | |
(boneless) | |||
Up to 4 lbs. | roasting rack and cover with wax | ||
| paper. Turn over halfway through the | ||
|
| cooking process. Let stand for 10 to | |
| Power Level: | ||
| 15 minutes. | ||
| High (0) for first 5 minutes, then Medium (5). | ||
|
| ||
|
|
| |
Pork (boneless | Cooking Time: | Place the roast | |
or | roasting rack and cover with wax | ||
Up to 4 lbs. |
| paper. Turn over halfway through | |
Power Level: | |||
| cooking process. Let stand for 10 to | ||
| High (0) for first 5 minutes, then Medium (5). | ||
| 15 minutes. | ||
|
| ||
|
|
|
Expect a 10 °F rise in temperature during the standing time.
FOOD |
| REMOVE FROM OVEN | AFTER STANDING (10 MIN.) |
|
|
|
|
Beef | Rare | 135 °F | 145 °F |
| Medium | 150 °F | 160 °F |
| Well Done | 160 °F | 170 °F |
|
|
|
|
Pork | Medium | 150 °F | 160 °F |
| Well Done | 160 °F | 170 °F |
|
|
|
|
Poultry | Dark meat | 170 °F | 180 °F |
| Light meat | 160 °F | 170 °F |
|
|
|
|