TIME COOKING - MEATS, POULTRY AND FISH
PREPARATION
•Use a
•Defrost Frozen foods 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, seasonings as desired.
•Add salt after cooking if necessary.
•Aluminum foils can be used to cover thin parts of meat or poultry wings and legs to prevent overcooking.
•Foils should be applied toward the end of cooking time.
•Place meat fat side down.
COOKING
•Use wax paper or plastic wrap to stop splattering.
•Turn over or rearrange meat, poultry
and fish halfway through cooking time.
CHECKING DONENESS
Beef: The color inside meat indicates aloneness. 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.
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.
Food |
| Power | Cooking | Stand | |||
| Time | ||||||
|
|
|
| Time | |||
Beef |
|
|
|
|
|
|
|
4 oz (115 g) each |
|
|
|
|
| ||
Hamburgers, |
| P100 | 2 | - 4 min. | 2 | min. | |
refrigerated | 2 | ||||||
|
| 4 | P100 | 4 | - 6 min. | 2 | min. |
Hamburgers, | frozen |
|
|
|
|
| |
|
| 2 | P100 | 4 | - 6 min. | 3 | min. |
| 4 | P100 | 7 | - 9 min. | 3 | min. | |
Roasts, | tender |
|
|
|
|
| |
1 Ib (450 | g) |
| P 50 | 10 - 13 min. | min. | ||
Special Notes
Cook in a shallow dish. Cover loosely with wax paper. Turn over halfway, through cooking.
Turn over and separate halfway through cooking.
Cover with wax paper. Shield halfway through cooking and turn roast
over if necessary. Stand tented with foil.
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