Food
Beef
Meat loaf, 11/2 Ib
| Cooking | Stand | Special Notes | |||
| Time | Time | ||||
|
|
|
|
| ||
|
|
| Arrange | in | loaf | dish. |
P 50 | 15 - 20 min. | 5 rain. | Cover | with | wax | paper. |
Pork
Chops,
loin 1/2 inch thick, 7 oz each
1
2
4
Pork roast,
1Ib
Ham,
slice 1 inch thick, 1 Ib
Sausage links, Wieners, fresh 1 - 2 oz each
2
4
Bacon, slices
2
4
P100 | 3 | - 5 | min. | 2 | min. |
PI00 | 6 | - 8 | min. | 3 | min. |
P100 | 9 - 11 | min. | 3 | rain. | |
P 50 12-15 min. 10 - 15 min.
P100 | 7 - 9 min. | 5 | min. | |
| I |
|
|
|
P100 | 112- 2 rain. | 1 | min. | |
P10O | 1 - 3 | rain. | 1 | rain. |
PIO0 | 11/2 - 2 | mira | 1 | min. |
PIO0 | 21/2 - 4 | min. | 1 min. | |
Place in a shallow dish. Cover loosely with wax paper. Turn over halfway through cooking.
Cover with wax paper. * Shield halfway through cooking and turn roast over if necessary.
•Approx. temp. after stand 170°F to 175°F
(77°C to 79°C )
Cover with wax paper: Turn over halfway through cooking.
Score or pierce before cooking.
Cover with wax paper. Turn over once.
Cook on bacon rack or line bottom of dish.
Place bacon on paper towel. Cover loosely with another paper towel. Do not turn over bacon.
Lamb |
|
|
|
|
|
Chops, | shoulder |
|
|
|
|
1/2inch thick |
| 2 | - 4 rain. |
| |
| 1 | PIO0 | 2 min. | ||
| 2 | PIO0 | 4 | - 6 min. | 5 min. |
Poultry |
|
|
|
|
|
Chickens, whole, |
|
|
|
| |
up to 4 | Ibs |
|
|
|
|
1 lb |
| PIO0 | 6 | - 9 min. | 10 min. |
Cornish | hens |
|
|
|
|
1 Ib |
| PIO0 | 5 | - 8 min. | 10 min. |
*Check with conventional thermometer.
Cover loosely with wax paper.
Place
on a roasting rack in a dish. Cover with plastic wrap or wax paper. Turn over halfway through cooking. Stand tented with foil. When cooked, internal temperature should be 180"F (82°C) and juices should run clear.
27
