Table of Contents
Directions for Roasting Meats
Tender cuts, such as beef and lamb roasts should be
TO COOK BY SENSOR COOKING:
covered with wax paper to prevent spatter. For pork
Place meat according to "Special Instructions" below.
roasts or hams, cover with plastic wrap or place in an
Cover with plastic wrap. Tum Pork Roast fat-side up
oven cooking bag.
halfway through cooking time.
Less tender cuts, such as pot roasts, should be cooked
Press
in tiquid. Use 1 cup of liquid such as soup or broth per
three times for "PORK"
pound of meat. Use an oven cooking bag or covered
four times for *BEEF-MEDIUM".
casserole. Select a covered casserole deep enough so --
that the meat does not touch the lid.
TO COOK BY TIME:
Multiply the weight of the roast by the minimum
recommended minutes per pound. Program Power and
Time.
Meat Roasting Chart for Sensor & Time Cooking
BEEF ROASTS
[21/2 to 4 Ib. (1.2 to 2 kg)])
SENSOR
POWER & TIME
TEMP.
SPECIAL
COOKING
COOKING
AFTER
INSTRUCTIONS
CATEGORY | [time in min/Ib. (450 g)] | COOKING
Rib/Boneless Rib/Top Sirtoin
Rare
—
MEDIUM
130°F (55°C) | Place roast fat-side
Medium
BEEF-MEDIUM | MEDIUM
140°F (60°C) | up. Cover roast with
Well
—_
MEDIUM
/|141/2 to 161/2|
160°F (70°C) |} wax paper.
Rump, Eye of round
(High Quality)
Rare
_—
MEDIUM
130°F (55°C)
Medium
ime aasaiiai
MEDIUM
140°F (60°C)
Well
MEDIUM
160°F (70°C)
BEEF POT ROAST
Cover meat with liquid.
[21/2 to 31/2 Ib. (1.2 to 1.7 kg)]
MEDIUM- | 30 to 35
Tum meat over half of
Chuck, Rump
LOW
cooking time.
PORK ROASTS
[21/2 to 4 Ib. (1.2 to 2 kg))*
Place roast fat-side
Bone-in
15 to 18
| 170°F (77°C) | down. Cover pork with
Boneless
15 to 18
| 170°F (77°C) | plastic wrap. Turn
over halfway through
cooking time.
HAM (fully cooked)*
Canned [3 Ib. (1.5 kg}}
MEDIUM
8 to 12
| 140°F (60°C) | Place ham fat-side up.
Butt [8 ib. (4 kg))
MEDIUM
13 to 15
| 140°F (60°C) | Cover ham with
Shank [8 Ib. (4 kg)]
MEDIUM
13 to 15
140°F (60°C) | plastic wrap, except
Slice, 1-inch (2.5 cm) thick
Slice.
[1lb. (600 g))
HIGH
5 to 8
——
LAMB ROASTS
[21/2 to 4 Ib. (1.2 to 2 kg)]*
Bone-In
Medium
MEDIUM | 81/2 to 13
140°F (60°C) | Place fat-side up.
Well
MEDIUM
11 to 16
160°F (70°C) | Cover with wax paper.
Boneless
Medium
MEDIUM
8 to 11
140°F (60°C)
Weil
MEDIUM
10 to 15
160°F (70°C)
* The recommended maximum weight will vary according to the cavity size of your microwave oven model and the
shape of meat.
5.419
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