Cooking Guide
Continued
Meat roasting chart
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| CYCLE 1 | CYCLE |
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| CUT | 100% | POWER | (min | per | lb) | |||
BEEF |
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| 50% | power | ||||
Standing | or | 5 min | Rare: | min | |||||||
Rolled | Rib |
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| Med.: | ||||||
Ibs) |
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| Well: | 6 min | |||||
Tenderloin |
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| 70% | power | ||||||
(Less | than | 2 Ibs) | 3 min | Rare: | min | ||||||
(More | than | 2 Ibs) | 5 min | Med: | min | ||||||
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| Well: | 1 min | |||
Chuck | or Pot Roast |
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| 50% | power | ||||||
(cook in ‘A c liquid, |
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covered) |
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vegetables) |
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Ibs with |
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Eye of Round |
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| 50% | power | |||||||
Ibs) |
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| Rare: | 8 min | |||||
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| Med: | 9 min | |||
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| Well: | 10 min | |||
Hamburger | (1 lb | min |
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crumbled) |
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Hamburger | Patties |
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(% lb each) |
| 1st Side | 2nd | Side | |||||||
2 patties |
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| 2 min | mm | |||||||
4 patties |
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| 3 min | min |
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PORK |
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| 70% power | |||||
Loin | Roast | (boneless) | 5 min | min | |||||||
Tenderloin |
| 3 min | min | ||||||||
Bacon |
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2 slices |
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| l |
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4 skes |
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6 slices |
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Ham |
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| 50% power | ||||
Canned |
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LAMB |
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| 50% | power | ||||
Rack |
| of | Lamb (halved |
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and | laced | together |
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| Med: | ||||||
1 s | Ibs) |
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| Well: | |||||
Leg | or Sirloin | 5 min | 50% | power | |||||||
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| Rare: | 1 min | |||
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| Med: | ||||
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| Well: | ||||
CHICKEN |
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Whole |
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| 5 min | 70% | power | |||||
Pieces |
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| 100% | power | |||||
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INTERNAL TEMP AT REMOVAL
120°F
145°F
160°F
120°F
145°F
160°F
120°F
145°F
160°F
165°F
165°F
120°F
120°F
135°F
170°F
120°F
135°F
I70°F
175°F
175°F
| INTERNAL |
STANDING | TEMP AFTER |
TIME | STANDING |
13 min | 140°F |
| 160°F |
| 170°F |
10 min | 140°F |
| 160°F |
| 170°F |
15 min |
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15min |
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10 min | 140°F |
| 160°F |
| 170°F |
10 min | 170°F |
10 min | 170°F |
10 min | 130°F |
10 min | 140°F |
| 150°F |
| 180°F |
10 min | 140°F |
| 150°F |
| 180°F |
1G min | 185°F |
5 min | 185°F |
36