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*Check with conventional thermometer.
Food Power
Cooking
Time
Stand
Time
Special Notes
Beef
Meat loaf, 680 g P50
15 - 20 min.
5 min.
Arrange in loaf dish.
Cover with wax paper.
Pork
Chops, loin 1 cm
thick, 200 g each
1
2
4
P100
P100
P100
3 - 5 min.
6 - 8 min.
9 - 11 min.
2 min.
3 min.
3 min.
Place in a shallow dish.
Cover loosely with wax
paper.
Turn over halfway
through cooking.
Pork roast,
450 g P50
12 - 15 min.
10 - 15 min.
Cover with wax paper.
Shield halfway through
cooking and turn roast
over if necessary.
*Approx. temp. after
stand: 170°F to 175°F
(77°C to 79°C)
Ham, slice
2.5 cm thick, 450 g P100 7 - 9 min. 5 min.
Cover with wax paper.
Turn over halfway
through cooking.
Sausage links,
Wieners, fresh
30 - 55g each 2
4
P100
P100
1
/
2
- 2 min.
1 - 3 min.
1 min.
1 min.
Score or pierce before
cooking.
Cover with wax paper.
Turn over once.
Bacon, slices
2
4
P100
P100
1
1
/
2
- 2 min.
2
1
/
2
- 4 min.
1 min.
1 min.
Cook on bacon rack or
place between two
paper towels on dish.
Do not turn over bacon.
Lamb
Chops, shoulder
1 cm thick 1
2
P100
P100
2 - 4 min.
4 - 6 min.
2 min.
5 min.
Cover loosely with wax
paper.
Poultry
Chickens, whole,
up to 1.8 kg
450 g
Cornish hens
450 g
P100
P100
6 - 9 min.
5 - 8 min.
10 min.
10 min.
Place breast-side down
on a roasting rack in a
dish. Cover with plastic
wrap or wax paper.
Turn over halfway
through cooking. Stand
tented with foil. When
cooked, internal
temperature should be
185°F (85°C)* and juices
should run clear.
S9000sci-cooking guide.fm Page 36 Wednesday, September 22, 1999 2:39 PM
36


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