Meat Cooking Guidelines
1.Meats weighing 3 pounds or more will brown by themselves "naturally" in the microwave oven. Large cuts of meat become very hot during cooking and require a longer cooking time than do smaller cuts of meat. A long cooking time and heat are required for browning.
2.For more browning on small cuts of meat, such as steaks, chops and meat patties, use a browning dish or bottled browning sauce.
3.Because salt can cause the surface of meat to become dehydrated and tough, it is best to salt meats only after cooking, or just before serving. If, however, the meat is just one ingredient in a main dish, or the meat is covered by a sauce, you may add salt to the sauce or main dish.
4.Excess fat may be trimmed from meat before cooking to decrease the amount of accumulated meat juices and to reduce splattering during cooking.
5.For the best cooking results, turn most large meats over halfway through the cooking time.
6.Remember that meats continue to cook during standing time. Remove meats from microwave oven when they reach 5°F to 10°F lower than the desired end doneness.
Item | Total Cooking Time | Cookmatic Power Level | Method |
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LESS TENDER | 13 to 18 min./lb. | 2 | Place meat in |
Beef Roasts (Rump, |
|
| in a dish. Add 1/2 cup of water or favorite meat |
Pot, Chuck or Sirloin |
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| sauce. Close the bag loosely. Secure with a string. |
Tip Roasts) |
|
| Turn the roast over 2 to 3 times during the cooking |
|
|
| time. Let stand in the bag for 10 to 15 minutes before |
|
|
| serving. |
TENDER | (Rare 140°F) |
|
|
Beef Roasts (Standing | 1st - 3 min./lb | 5 | Place meat on plastic rack in a dish. Cover with |
and Rolled Rib | 2nd - 6 to 9 min./lb. | 3 | waxed paper. Turn large cuts of meat over halfway |
Roasts) | (Medium 160°) |
| through the cooking time. |
|
|
| |
| 1st - 3 min./lb. | 5 |
|
| 2nd - 9 to 10 min./lb. | 3 |
|
| (Well 170°F) |
|
|
| 1st - 3 min./lb. | 5 |
|
| 2nd - 11 to 13 min./lb. | 3 |
|
Ground Beef (Bulk) | 3 to 4 min./lb. | Full Power (10) | Place in a dish, cover. Stir halfway through cooking |
|
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| time. Drain. |
Ground Beef Patties |
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| Place on a plastic rack or preheat in a browning dish |
2 patties (4 oz. each) | 1 to 3½ min. | 5 | according to manufacturer’s instructions. Cook |
4 patties (4 oz. each) | 2 to 5 min. | 5 | covered. Turn meat over halfway through cooking |
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| time. |
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25
