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| COMBI- | FIRST STAGE |
| SECOND STAGE | ||
FOOD |
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NATION | TIME | TIME or | alive | ||||
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Lamb | LOW | 5 min per lb | 150°F | ||||
Roast, |
| per | lb |
| |||
boneless |
| Turn over |
|
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| ||
Ibs) |
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| ||
Veal |
|
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| |
Shoulder or | LOW | min | 155°F | ||||
Rump |
| Turn over | per lb |
| |||
Roast, |
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|
| ||
boneless |
|
|
|
|
| ||
(33% | Ibs) |
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| |
Pork |
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| |
Pork | Loin | LOW | min | 165°F | |||
Roast, |
| Turn over | per | lb |
| ||
boneless |
|
|
|
|
| ||
Ibs) |
|
|
|
|
| ||
Pork | Loin, | LOW | min | 165°F | |||
center cut |
| Turn over | per | lb |
| ||
Ibs) |
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SPECIAL NOTES
Cook in microwave- proof and heatproof dish with
Cook in microwave- proof and heatproof dish with
Cook in microwave- proof and heatproof baking dish. Let stand 10 min after cooking (covered).
Cook in microwave- proof and heatproof baking dish. Let stand 10 min after cooking (covered).
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