Turning
Turn foods over midway through the cooking cycle to expose all parts to the microwave energy. This is especially important with large items such as roasts.
Standing
Foods cooked in the microwave build up internal heat and continue to cook for a few minutes after the oven stops. Let foods stand to complete the cooking process, especially foods such as roasts and whole vegetables. Roasts need this time to complete cooking in the center without overcooking the outer areas. All liquids, such as soup or hot chocolate should be shaken or stirred when cooking is complete. Let liquids stand a moment before serving. When heating baby food, stir well and test the temperature before serving.
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/ | Instructions | |
power level | |||
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Roast beef | Cooking Time: | Place the roast fat- | |
(boneless) | side down on the | ||
Up to 4 lbs. | 145 °F - Rare | roasting rack and | |
| cover with wax paper. | ||
| 160 °F - Medium | Turn over halfway | |
| through the cooking | ||
| 170 °F - Well Done | process. Let stand for | |
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| 10 to 15 minutes. | |
| Power Level: | ||
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| High (10) for first |
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| 5 minutes, then |
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| Medium (5). |
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Pork | Cooking Time: | Place the roast fat- | |
(boneless | side down on the | ||
or | 170 °F Well Done | roasting rack and | |
Up to 4 lbs. |
| cover with wax paper. | |
Power Level: | |||
| High (10) for first | Turn over halfway | |
| through cooking | ||
| 5 minutes, then | ||
| process. Let stand for | ||
| Medium (5). | ||
| 10 to 15 minutes. | ||
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The following temperatures are the removal temperatures. The temperature of the food will rise during standing time. Expect a 10 °F rise in temperature during the standing time.
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| Food | Remove | After standing |
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| (10 MIN.) |
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Beef |
| Rare |
| 135 °F |
| 145 °F |
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| Medium |
| 150 °F |
| 160 °F |
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| Well Done |
| 160 °F |
| 170 °F |
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Pork |
| Medium |
| 150 °F |
| 160 °F |
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| Well Done |
| 160 °F |
| 170 °F |
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Poultry |
| Dark meat |
| 170 °F |
| 180 °F |
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| Light meat |
| 160 °F |
| 170 °F |
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COOKING POULTRY
Place the poultry on a
Food | Cooking time/ | Instructions | |
power level | |||
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Whole | Cooking Time: | Place the chicken breast- | |
chicken | side down on the roasting | ||
Up to 4 | 180 °F dark | rack. Cover with wax paper. | |
lbs. | meat | Turn over half way through | |
| 170 °F light | cooking process. Cook until | |
| meat | the juices run clear and the | |
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| meat near the bone is no | |
| Power Level: | ||
| longer pink. Let stand for | ||
| Medium High | ||
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| (7). | ||
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Chicken | Cooking Time: | Place the chicken | |
pieces | down on the dish, with the | ||
Up to 2 | 180 °F dark | thickest portions towards | |
lbs. | meat | the outside of the dish. | |
| 170 °F light | Cover with wax paper. Turn | |
| meat | over halfway through the | |
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| cooking process. Cook until | |
| Power Level: | ||
| the juices run clear and the | ||
| Medium High | ||
| meat near the bone is no | ||
| (7). | ||
| longer pink. Let stand for | ||
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18_ cooking guide
SMH1927_XAA_EN.indd 18