Heating or Reheating Guide, Meat, Poultry

Heating or Reheating Guide

CAUTION

Do not use aluminum foil during cooking cycle.

MEAT

1.The roast should be prepared and seasoned (if desired) as for any other conventional method. Meat should be thoroughly defrosted before cooking.

2.Place the meat on a microwave roasting rack or ovenproof plate and place on the turntable.

3.Cook according to the cooking chart (below), using the longer time for large meats and the shorter time for smaller meats. For thicker chops, use the longer time.

4.Turn the meat once halfway through the cooking time.

5.STAND for 5-10 minutes wrapped in foil after cooking. The standing time is very important as it completes the cooking process.

6.Ensure meat, especially pork, is thoroughly cooked before eating.

MEAT COOKING CHART

Cut	Microwave	Cooking time
Cut	power	per pound

BEEF
Standing/Rolled Rib
-Rare	8	81/2~91/2 minutes
-Medium	8	8~10 minutes
-Well-done	8	10~12minutes
Ground Beef	HIGH	6~8 minutes
(to brown for casserole)
Hamburgers,
Fresh or defrosted
(4 oz. each)
-2 patties	HIGH(100%)	2~4 minutes
-4 patties	HIGH(100%)	3~5 minutes
PORK
Loin, Leg	8	11~14 minutes
Bacon
-4 slices	HIGH	2~3 minutes
-6 slices	HIGH	3~4 minutes

NOTE:

The above times should be regarded only as a guide. Allow for difference in individual tastes and preferences. The times may vary due to the shape, cut, and composition of the meat.

POULTRY

1.No special techniques are required. The poultry should be prepared as for any other conventional method. Season if desired.

2.Poultry should be thoroughly defrosted, ensuring giblets and any metal clamps are removed.

3.Prick the skin and brush lightly with vegetable oil unless self-basting.

4.All poultry should be placed on a microwave roasting rack or a microwave-proof plate and placed on the turntable.

5.Cook according to the instructions in the cooking chart (below), turning the bird over halfway through the cooking time. Poultry, because of its shape, has a tendency to cook unevenly, especially in very bony parts. Turning the bird during roasting helps to cook these areas evenly.

6.STAND for 5-10 minutes wrapped in foil after cooking before carving. The standing time is very important, as it completes the cooking process.

7.Ensure poultry is thoroughly cooked before eating. Whole poultry is completely cooked when the juices run clear from the inside thigh when it is pierced with a sharp knife. Poultry portions should be pierced with a sharp knife through the thickest part to ensure that the juices are clear and the flesh is firm.

POULTRY COOKING CHART

Poultry	Microwave	Cooking time
Poultry	power	per pound
	power	per pound

CHICKEN		9~13 minutes
Whole	8	9~13 minutes
Breast(boned)	8	9~13 minutes
Portions	8	9~15 minutes
Portions
TURKEY		10~13 minutes
Whole	8	10~13 minutes

NOTE:

*The above times should be regarded only as a guide. Allow for difference in individual tastes and preferences. The times may vary due to the shape, cut, and composition of the food.

*If whole birds are stuffed, the weight of the stuffed bird should be used when calculating the cooking time.