TIMED COOKING - MEATS, POULTRY AND FISH
PREPARATION
•Use a
•Defrost frozen food completely.
•Wash poultry and fish in cool water.
•Arrange small items in a single layer in dish, avoid overlapping edges of food.
•Place thick sections toward edge of the dish.
•Use a rack in the dish to elevate meat out of the juices.
•Use spices and seasonings as desired.
•Add salt after cooking, if necessary.
•Aluminum foil can be used to cover thin parts of meat or poultry wings and legs to prevent overcooking.
•Foil should be applied toward the end of cooking time.
•Place meat fat side down to start cooking. Turn fat side up half way through cooking time.
COOKING
•Use wax paper or plastic wrap to stop spattering.
•Turn over or rearrange meat, poultry and fish halfway through cooking time.
CHECKING DONENESS
See page 25 for internal temperatures for desired doneness. Beef: The color of the meat, on the inside, indicates doneness. Rare roast should be red inside. Medium is pink and gray indicates well done.
Pork: Cooked pork meat should be gray with clear juice.
Poultry: Juices should be clear yellow when cooked. Legs should move freely.
Fish and Seafood: Should be opaque in color and flake easily.
To check internal temperature of various meats and poultry, use a microwave or conventional meat thermometer after removing meat from the oven. Insert the thermometer, avoiding bone or fat. Lower temperatures are found in the center of the roast or in the muscle close to a large bone. Never
use a conventional meat thermometer in the microwave oven. (See pg. 25).
Return undercooked food to oven for a short period of time at the recommended power level. Let stand as recommended in chart. Cover roasts and whole poultry during stand time.
COOKING GUIDE
Food |
| Power | Cooking | Standing | Special Notes |
| Time | Time | |||
|
|
|
| ||
|
|
|
|
|
|
Beef |
|
|
|
| Place in a shallow dish |
4 oz each |
|
|
|
| and cover loosely with |
Hamburgers, |
|
|
|
| wax paper. Turn over |
refrigerated | 2 | P100 | 2 - 4 min. | 2 min. | halfway through |
| 4 | P100 | 4 - 6 min. | 2 min. | cooking. |
Hamburgers, frozen |
| 4 - 6 min. | 3 min. | Defrost frozen patties | |
| 2 | P100 | |||
| 4 | P100 | 7 - 9 min. | 3 min. | just enough to easily |
|
|
|
|
| separate. Turn over |
|
|
|
|
| halfway through |
|
|
|
|
| cooking. |
|
|
|
|
|
|
Roasts, tender |
|
|
|
| Cover with wax paper. |
1 lb |
| P50 | 10 - 13 min. 10 - 15 min. | Shield halfway through | |
|
|
|
|
| cooking and turn roast |
|
|
|
|
| over if necessary. Stand |
|
|
|
|
| tented with foil. |
31
