Meat combination cooking chart

 

 

 

 

 

 

 

INTERNAL

 

 

 

 

 

SECOND

‘EMPERATURE

 

:OMBI-

WST

STAGE

STAGE

AFTER

FOOD

JATION

TIME

 

TIME

iTANDlNG TlME

Beef

 

 

 

 

 

 

 

 

tieat loaf

HIGH

35 min

 

 

 

160°F

11X-1 % Ibs)

 

 

 

 

 

 

 

 

3eef rib roast,

LOW

5 min

per

lb

6 min

Rare:

120°F

ooneless

 

Turn

over

 

per

lb

Med:

130°F

Beef rib roast,

LOW

7 min

per

lb

8-10

min

Rare:

120°F

boneless

 

Fat side down

per

lb

Med:

130°F

(5 Ibs)

 

Turn

over

 

 

Well:

140°F

Beef rib roast,

LOW

7 min

per

lb

8-10

min

Med:

130°F

boneless

 

Turn

over

per

lb

Well:

140°F

(3 Ibs)

 

 

 

 

 

 

 

 

Lamb

 

 

 

 

 

 

 

 

Lamb leg or

LOW

4 min

per

lb

5-7

min

Rare:

145°F

shoulder

 

Fat side down

per

lb

Med:

155°F

roast, bone in

 

Turn

over

 

 

Well:

180°F

(6% Ibs)

 

 

 

 

 

 

 

 

Lamb roast,

LOW

5 min per

lb

4-6

min

180°F

boneless

 

Fat side down

per

lb

 

 

(3-4 Ibs)

 

Turn

over

 

 

 

 

Veal

 

 

 

 

 

 

 

 

Shoulder or

LOW

4-5 min per lb

4-6

min

155°F

rump roast,

 

Turn

over

per

lb

 

 

boneless

 

 

 

 

 

 

 

 

(3-3X Ibs)

 

 

 

 

 

 

 

 

SPECIAL NOTES

Use a microwave proof, ieat proof loaf pan. Pre- ieat. Let stand 5-l 0 min after cooking (covered).

Put on a microwave proof and heat proof roasting rack. Let stand 10 minutes after cooking (covered).

Put on a microwave proof and heat proof roasting rack. Let stand 10 minutes after cooking (covered).

Use a covered microwave proof and heat proof cas- serole or cooking bag.

Put on a microwave proof and heat proof roasting rack. Let stand 10 minutes after cooking (covered).

Put on a microwave proof and heat proof roasting rack. Let stand 10 minutes after cooking (covered).

Put on a microwave proof and heat proof roasting rack. Let stand 10 minutes after cooking (covered).

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Image 46
Whirlpool MC8131XE installation instructions Meat combination cooking chart, Special Notes