FOOD | OVEN | FIRST STAGE |
| SECOND | STAGE | SPECIAL | NOTES | ||||||
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Veal |
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Shoulder or | 325°F | min per lb | min | 155°F | Cook | in microwave- | |||||||
Rump | Roast, |
| Turn | over | per | lb |
| proof | and | heatproof | |||
boneless |
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| dish with | ||||||
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| Metal | Rack. Let | |||||
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| stand | 10 min | after | ||
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| cooking | (covered). | |||
‘ark |
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)ork | Loin | 350°F | min per lb | min | 165°F | Cook | in microwave- | ||||||
Roast, |
| Turn | over | per | lb |
| proof | and | heatproof | ||||
boneless |
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| baking |
| dish. | Let | |||
Ibs) |
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| stand | 10 min | after | ||||
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| cooking | (covered). | |||
Pork |
| Loin, | 350°F | min per lb | min | 165°F | Cook | in microwave- | |||||
center | cut |
| Turn | over | per | lb |
| proof | and | heatproof | |||
Ibs) |
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| baking |
| dish. | Let | |||
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| stand | 10 min | after | ||
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| cooking | (covered). |
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