MEAT COOKING TABLE (continued)
Meat
Rib roast, rolled
Rump roast, rolled
Sirloin tip roast
Veal cutlets, (about 1 lb.) 4 pieces
PowerCooking
LevelTime
5
per pound
RARE (135OF)
per pound MEDIUM (155OF)
per pound WELL (165OF)
3
per pound
RARE (135F)
la20 minutes
per pound MEDIUM (155“F)
5ail minutes per pound
RARE (135V)
per pound MEDIUM (155°F)
6
Special Instructions
Place roast fat side down on microwavable roast rack. Add desired seasonings and cover with waxed paper. Turn over meat halfway through cooking and shield if necessary. Let stand covered with foil
15 minutes.
(Temperature may rise about loOF.)
Place roast fat side down on microwavable roast rack. Add desired seasonings and cover with waxed paper. Turn over meat halfway through cooking and shield if necessary. Let stand covered with foil 15 minutes. Remove roast from microwave when desired temperature is reached.
(Temperature may rise about loOF.)
Place roast fat side down on microwavable roast rack. Add desired seasonings and cover with waxed paper. Turn over meat halfway through cooking and shield if necessary. Remove roast from microwave when desired temperature is reached. Let stand covered with foil 15 minutes.
(Temperature may rise about loOF.)
Place cutlets in bottom of oiled microwavable baking dish. Add desired seasonings and cover with waxed paper. Turn over and rearrange cutlets halfway through cooking. Let stand covered
2 minutes. Drain on oaoer towel.
LAMB Lamb roast,
rolled, boneless
Lamb stew cubes (2 Ibs.)
5
per pound
RARE (135OF)
per pound MEDIUM (145?=)
per pound WELL (155V)
yg).
10 minutes
then
330 minutes per pound
Place roast fat side up on microwavable roast rack. Brush lamb with marinade or desired seasonings such as rosemary, thyme or marjoram. Cover with waxed paper. Turn over roast after 15 minutes, and again after 30 minutes. Shield if necessary.
Remove roast from microwave when desired temperature is reached. Let stand covered with foil 15 minutes.
(Temperature may rise about loOF.)
Place cubes in Pquart microwavable casserole. Add desired seasonings such as rosemary, thyme and marjoram and 1 cup water. Cook covered.
Stir cubes twice during cooking. Cook until
NOTE: For faster cooking and slightly less tenderness, lamb cubes for stew may be cooked at PL 10 for 10 minutes, then at PL 3 for 35 minutes per pound.
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