Sears 565. 66480 owner manual Checking Doneness

PREPARATION

Use a microwave-safe baking dish, casserole, etc. to cook meat, poultry and fish.

Frozen meat, poultry and fish should be

completely thawed.

Wash poultry and fish in cool water.

Arrange small items in a single layer in dish and 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.

Kitchen bouquet with butter may be used to obtain "cooked" color of meats and poultry. 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 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.

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	Approx.			Stand
		Cooking		Time	Time
Beef
Hamburgers, refrigerated
4 oz (115 g) each
1	HI	1 - 2		min.	2	min.
2	HI	2	- 4	min.	2	min.
4	HI	4	- 6	min.	2	min.
H ambu rge rs, frozen
4 oz (115 g) each
1	HI	2	- 3	rain.	2	rain.
2	HI	4	- 6	rain,	3	min.
4	HI	7	- 9	min.	3	min.
Meat loaf 11/2 Ib (680 g)		15 -	20	rain.	5	rain.
Roasts, tender 1 Ib (450 g)
Rare	5	8 - 11		rain.	10 - 15 min.
Medium	5	10 - 13		min.	10 -	15 min.
Well done	5	12 - 15		min.	10 - 15 rain.

Special Notes

Cook in a shallow dish.

Cover loosely with wax paper. Turn over halfway through cooking.

Turn over and separate halfway through cooking.

Arrange in loaf dish. Cover with wax paper.

Cover with wax paper. Shield halfway through cooking and turn roast over if necessary.

Stand tented with foil.

*Approx. temp. after stand Rare 130 F (540C)

Medium 140°F (60°C) Well done 170°F (77°C)

*Check with conventional meat th, _rmometer.

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