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1. Alwaysuse microwavesafe cookware(plastic or glass).
2. See guide below for specific instructions. After two-thirdsof cookingtime, turn meat over. Shieldwith foil any bone tips, thin meat areas or
portions that are starting to overcook.
3. Standingtime: Allow about 10minutes standingtime for most roasts before carving.
Food
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cover
Power Level
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The
comments
Beef'
Ground crumbled
Casserole
No
Stir every 2 minutes. Addsauce or casserole
(for casseroles
ingredientsand finish. Tocook frozen block,
or soup)
microwave12to 15minutes, breaking up and
(Mb.)
High (10)
7 to 9 min.
stirring every 5 minutes.
(1%-lbs.)
High (10)
10to 12min.
Meatballs
Pie plate
Waxpaper
High (10)
9 to 10min.
Arrange around edge of dish. Rotatedish 1/4
(1-lb.)
or 8-in.
turn after half of time.
round dish
Patties
8-in. square
Waxpaper
If desired, add browningsauce. Let patties
(4 patties per lb.)
glass dish
stand, covered, 2 minutes.
(1 to 2 patties)
(with trivet
High (10)
3% to 5 min.
(3 to 4 patties)
if desired)
High (10)
6% to 8 min.
or ceramic
dinner plate (For 1 to 2 patties, use paper plate lined with double thickness paper towels.)
Meat loaf
Pie plate or
Plastic wrap
(round Joaf)
loaf dish
High (10)
29 to 31 min.
Let stand 10minutes after cooking.
(loaf shape)
Meal-High(7)
36 to 42 min.
Shield ends of 1oafwith foil to prevent
overcookinglast 15minutes.
Rmsts
Pot roasts
(llp to 3-lbs.)
Tendcf roasts (rib,
high quality rump,
sirloin tip)
(up to 3-lbs.)
MA shoulder,
bonclw
(Upt{)3-lhs. )
1.;imb,
bOJIC in,
!-hlnk
11:11 f
(.3-111$, )
2-qt, casserole
or 8-in,
square dish
8-in. square
dish and
trivet
8-in. squtirc
(fish und
trivcl
(l-in. squdrr
dish and
trivc(
8-in. square
dish
Lid or
High (10),
13min.
wax paper
then
Low (3)
30 to 35 min.
per lb.
Wax paper
Medium (5)
Min.
Internal
per lb.
Temp.
Rare
10
to 12 115° to 125°
Medium
12to 15 125°to 140°
Well
15to 18 140° to 155°
Wax paper
Medium (5)
16to 171A min.
per lb,
Waxpaper
Medium (5)
Min.
Internal
pel"H3.
"~emp.
Medium
1lYJ (0 13
130°
Well done 17to 19
170°
wax
[Mpcr
Medium (5)
Nlin,
Internal
per lb,
Temp.
Medium
14
130°
W]] done 17to 19
170°
Brush with browningsauce and add 1/2cup
water per pound of meat. Cover with lid or
wax paper. Turn over after half of time. Add
vegetables if desired after half of time.
Re-cover and finish.
Start meat fat or cut side down. Rotate 1/2
turn after half of time. Let meat stand 10to
15minutes before carving. If desired, brush
with browning sauce before cooking.
Turn over after half of time.
Turn over after half of time. Shield end of
shank bone with foil during first half of time.
Turn over after half of time. Shield smaller
end of roast with foil during last half of
cooking.
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Preheat Brown 'N Sear dish 6 to 8 minutes.
Ii to 2)
Sc:ir disil
High (10)
7 to 9 min.
Turn choplcutlct over 2fteI"~ ITIiIIUtCS.
per lb.
( ~to i)
High (10)
8 to ]0 min.
per ib.
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