Directions for Cooking Meats, Poultry and Fish
Use fresh or defrosted meats, poultry and fish. Wash poultry or fish before cooking.
Arrange small items in a single layer in dish, For best results, avoid overlapping edges of food, as this will prevent even cooking, Place thick sections toward edge of the dish, A rack in the cooking dish will elevate meat out of the juices,
Season as desired, but salt after cooking, Kitchen bouquet mixed with equal parts of butter will enhance the color of meals and poultry. Use spices and seasonings as desired.
Shield thin pads of meat (less meaty portions) or poultry (wings and legs) with aluminum foil to prevent overcooking, Shield poultry before cooking; shield meat halfway through cooking, Wooden toothpicks can be used to hold the foil in place.
Cook according to directions in chart, Small quantities of sauce will not alter the cooking time.
Test for doneness before adding extra cooking time. Remove roasls from oven then check
internal temperature in several places, using a microwave or conventional meat thermometer,
The thermometer should not touch bone or fat, If it does, the reading could be inaccurate,
Generally, the lower temperatures in a roast are found in the center of the roast and in the muscle
close to a large bone, such as a pork loin center rib roast.
DO NOT USE A CONVENTIONAL MEAT THERMOMETER IN THE MICROWAVE OVEN.
To test beef for doneness, cut into meat, Red
color indicates rare, pink indicates medium and gray indicates well done.
Pork is done when meat is gray with clear juices. Whole poultry is done when juices are clea yellow and drumstick moves freely. Poultry pieces are cooked when juices are clear yellow,
Fish and seafood are done when opaque in color and flake easily when tested with a fork,
If foods are undercooked, return to oven for a
short period of time at the recommended power level, Let stand for time recommended in chart. Roasls and whole birds should be tented with foil
during stand time,
| POWER | APPROX, | ||
FOOD | (%) | COOKINGTIME | ||
|
| (inminutes) | ||
Beef |
|
|
|
|
Hamburgers, Refrigerated |
|
|
|
|
4 oz ea, (120g) |
| 21/2 tO 2 | ||
1 | HIGH | |||
2 | HIGH | 3tO4 |
| |
4 | HIGH | 5 | tO7 | |
Hamburgers, Frozen |
|
|
|
|
4 oz ea, (120g) |
| 5 | to6 |
|
1 | HIGH |
| ||
2 | HIGH | 7to8 |
| |
4 | HIGH | 13 | to | 14 |
Meat Loaf 11/2 Ibs (675g) | 5 (50) | 23 | to | 25 |
Roasls, Tender 1 Ib (450g) | 8 (80) | 12 | to | 14 |
Rare | ||||
Medium |
| 14 | to | 16 |
Well |
| 18 | to | 20 |
STANDTIME
SPECIAL NOTES
(inminutes) |
| |
| Place meat in a shallow dish. | |
| Cover loosely with waxed paper | |
2 | to prevent spattering. | |
Turn over halfway through | ||
2 | ||
cooking. | ||
2 | ||
|
2Turn over and separate halfway
3through cooking.
3
5Arrange in loaf dish, Cover with waxed paper,
10 | _ | 15 | Place in a square dish. |
10 | _ | 15 | Cover with waxed paper, |
10 | _ | 15 | Shield halfway through cooking |
Tented | and turn roast over if necessary. | ||
with foil | "Approx. temp, after stand | ||
|
|
| Rare 130'1:(55"C) |
|
|
| Medium 140"F (60'C) |
|
|
| Well 170'F(77"C) |
16