Whirlpool MT1135SG, MT1195SG Microwave Cooking Guide, Poultry, Meat cooking chart

COOKING GUIDE

MICROWAVE COOKING GUIDE

NOTES:

•Do not use aluminum foil during the cooking cycle.

•See “Using SENSOR COOK” in the “Sensor Cooking” section for instructions on how to cook without cooking time and cook power.

Meat

1.Prepare the roast as you normally would and season it if you want. Defrost meat completely before cooking.

2.Place the meat on a microwave roasting rack or oven proof plate and place on the turntable.

3.Cook by following the “Meat cooking chart” below. Use the longer time for large meats and the shorter time for smaller meats. For thicker chops, use the longer time.

4.Turn the meat once halfway through the cooking time.

5.After cooking, let stand for 5 to 10 minutes wrapped in foil before serving. The standing time is very important because it finishes the cooking.

6.Use a meat thermometer. Make sure meat, espe- cially pork, is completely cooked before eating.

Meat cooking chart

		COOKING
		TIME
	COOK	PER POUND
CUT	POWER	(IN MINUTES)
Beef
Standing/Rolled Rib
– Rare	8	81⁄2 to 9
– Medium	8	9 to 10
– Well-done	8	11 to 121⁄2
Hamburgers,
Fresh or Defrosted
(4 oz each)
– 2 patties	HIGH (100%)	2 to 4
– 4 patties	HIGH (100%)	3 to 5
Pork
Loin, Leg	8	12 to 15

NOTE: Use the above times only as a guide. Change times as needed to suit your taste. The times may vary due to the shape, cut, and quality of the meat.

Poultry

1.Prepare the poultry as you normally would and season it if you want.

2.Make sure poultry is completely defrosted. Remove giblets and any metal clamps.

3.Prick the skin. Brush the skin lightly with veg- etable oil, unless the poultry is self basting.

4.Place all poultry on a microwave roasting rack or microwave-proof plate. Then place on the turntable.

5.Cook by following the “Poultry cooking chart” below. Turn the bird over halfway through the cooking time. Poultry, because of its shape, tends to cook unevenly, especially in very bony parts. Turning the bird during roasting helps to cook these areas evenly.

6.After cooking, let stand for 5 to 10 minutes wrapped in foil before carving. The standing time is very important because it finishes the cooking.

7.Use a meat thermometer. Make sure poultry is completely cooked before eating. Whole poultry is completely cooked when the internal temperature is 180°F and the juices run clear from the inside thigh when it is pierced with a sharp knife. Pierce poultry portions through the thickest part to make sure that the juices are clear and flesh is firm.

Poultry cooking chart

		COOKING TIME
	COOK	PER POUND
POULTRY	POWER	(IN MINUTES)
Chicken
Whole	8	10 to 12
Breast (boned)	8	9 to 11
Portions	8	10 to 13
Turkey
Whole	8	10 to 12

NOTES:

•Use the above times only as a guide. Change times as needed to suit your taste. The times may vary due to the shape, cut, and quality of the food.

•If whole birds are stuffed, use the weight of the stuffed bird when figuring the cooking time.

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