GE 164 D2588P063, JVM132J, 49-8261, JVM133J warranty Pork, Veal

Meats

			Power Level & Time
Food	Container	Cover	(or Internal Temp.)			Comments
Lamb				Minutes Internal
Roast, leg or	Pie plate	Cooking bag	Medium (5)			Place roast fat side down in microwave-
shoulder				per lb.	Temp.	safe dish. Turn over after half of cooking
						time. Let roast stand 10 minutes before
			Medium	18 to22	Iw”	carving.
			Well 24+to 28 170°
Chops & cutlets	Round dish	No	Meal-High (7)	8 to 10 min.		Brush cbops lightly with oil. Turn meat
( I in. thick) 4 chops						over after half of cooking time.
Pork
Bacon	Microwave-	Paper towel	High (10)	3/4 to 1 min.		Arrange in single layer on paper towels.
(per slice)	safe plate					Cover with a paper towel.
Canadian bacon	Microwave-	Wax paper	High ( 10)			Arrange in single layer.
2 slices	safe cookware			1 to I X min.
4 slices				2 to 2X min.
6 slices				2X to 3 min.
Ham, precooked:	Pie plate	Cooking bag	Medium (5)	I 5 to 19 min.		Place fat-side-down in dish. Turn ham
canned				per lb.		over after half of cooking time.
Ham, slices & steaks Round dish		Wax paper	High ( I())	18 to 27 min.		Turn over after 10 minutes
(1 to 2 in. thick)
Pork chops: 3/4 in.	Microwave-	Plastic wrap	Medium (5)			Brush witb barbecue sauce or browning
2	safe cookware			15 to 18 min.		agent, if desired. Turn over after half of
4				18 to 20 min.		cooking time. Let stand covered 5 to 10
						minutes before serving.
Pork roast	Pie plate	Cooking bag	Medium (5)	15 to 18 min.		Turn roast over after half of cooking
				per lb.		time, Microwave to an internal
						temperature of 170°F.

Pork sausage	Microwave-	Wax paper	High ( 10)	I to I X min.
raw (link)	safe cookware			per link

Arrange in single layer. If cooking 6 or more links, rearrange after half of

					cooking time.
Pork sausage	Microwave-	Wax paper	High ( 10)	5 to 7 min.	Arrange in single layer. Turn over after
raw ( 1/2 lb.:–4	patties) safe cookware				half of cooking time.

Veal

Chops	See lamb chops
	above.
Roast	2-qt. oblong	Cooking bag	Low (3)	18 to 22 min.	Place roast fat- or cut-side-down. Turn over
(shoulder)	dish			per lb.	after half of cooking time. Let roast stand
					10 minutes before carving. Slice thinly.

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