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TEMPERATURE COOKING GUIDE
MEAT COOKING TIPS
Meat should be completely thawed before cooking.
Place meat on a microwave-safe roasting rack or rack in a dish.
Use wax paper or oven bags.
All meat may be seasoned as desired before cooking.
Aluminium foil can be used to cover thin parts of meat or chicken wings and legs
to prevent overcooking. Foil should be applied at pause.
Turn over after pause prompt scrolls across the display.
NOTE:
The temperature probe
should be inserted horizontally as
shown.
Meat Cooking Guide
Reheating Guide
Item Weight Temp. Power
Standing
time
Special Notes
Beef
Rib roast
Rare
Medium
Well done
2 - 5 lbs 130°F
150°F
155°F
P50
P50
P50
10-15 min.
10-15 min.
10-15 min.
Place fat side down
on a roasting rack set
in a dish.
Lamb
Leg or shoulder,
roast
Medium
Well done
2 - 5 lbs
150°F
155°F
P50
P50
10-15 min.
10-15 min.
Veal
Shoulder or rump
roast
2 - 4 lbs 150°F P70 10 min.
Pork
Loin roast 2 - 5 lbs 170°F P50 10 -15 min.
Place fat side down
on a roasting rack set
in a dish.
Poultry
Chicken, whole 2 - 5 lbs 170°F P80 10 min.
Place breast side
down on a roasting
rack set in a dish.
Item Weight Temp. Power Special Notes
Canned Soup
Broth
Cream-style
10
1
/
2
oz
10
3
/
4
oz
140°F
140°F
P80
P70
Add milk or water as directed
on can. Stir.
Use microwave-safe casserole
and cover with plastic wrap.
Stir once after pause prompt
scrolls across the display.
Casserole
Beef Stew
Chili beans
15 oz 155°F P80
Cover with plastic wrap. Stir
once after pause prompt scrolls
across the display.
S9000sci-cooking guide.fm Page 32 Wednesday, September 22, 1999 2:39 PM
32


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