Food |
| Power | Cooking | Standing | Special Notes |
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Beef |
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| Arrange in dish. Cover |
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Meat loaf, 11/2 lb | P50 | 15 - 20 min. | 5 min. | with wax paper. |
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Pork |
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| Place in a shallow dish. |
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Chops, loin 1/2 inch |
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| Cover loosely with wax |
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thick, 7 oz each 1 | P100 | 3 - 5 min. | 2 min. | paper. |
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Turn over halfway |
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| 2 | P100 | 6 - 8 min. | 3 min. |
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| through cooking. |
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| 4 | P100 | 9 - 11 min. | 3 min. |
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Pork roast, |
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| Cover with wax paper. |
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1 lb |
| P50 | 12 - 15 min. | 10 - 15 min. | Shield halfway through |
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| cooking and turn roast |
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| over if necessary. |
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| Approx. temp. after |
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| standing: 170°F (77°C)* |
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Ham, slice 1 inch |
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| Cover with wax paper. |
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thick, 1 lb |
| P100 | 7 - 9 min. | 5 min. | Turn over halfway |
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| through cooking. |
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Sausage links, |
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| Score or pierce before |
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Wieners, fresh |
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| cooking. |
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1 - 2 oz each | 2 | P100 | 1 | 1 min. | Cover with wax paper. |
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/2 - 2 min. | Turn over once. |
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| 4 | P100 | 1 - 3 min. | 1 min. |
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Bacon, slices |
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| Cook on bacon rack and |
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| COOKING | |||
| 2 | P100 | 11/ - 2 min. | 1 min. | cover with a paper |
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| 4 | P100 | 1 2 | 1 min. | towel, or place bacon |
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| 2 /2 - 4 min. | between two sheets of |
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| paper towel on dish. Do |
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| not turn bacon over. |
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Lamb | 2 | P100 | 4 - 6 min. | 5 min. | Cover loosely with wax |
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| paper. |
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Chops, shoulder |
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1/2 inch thick | 1 | P100 | 2 - 4 min. | 2 min. |
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Poultry |
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| Place |
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Chickens, whole, |
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| on a roasting rack in a |
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up to 4 lb |
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| dish. Cover with plastic |
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| P100 | 6 - 9 min. | 10 min. | wrap or wax paper. |
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1 lb |
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| Turn over halfway |
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Cornish hens |
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| through cooking. Stand |
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1 lb |
| P100 | 5 - 8 min. | 10 min. |
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| tented with foil. When |
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| cooked, internal |
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| temperature of thigh |
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| should be 185°F (85°C) |
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| and juices should run |
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| clear. |
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*Check with conventional thermometer.
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