Kenmore 721.63109 - Manual (Page 16)

MEATS, POULTRY AND FISH
Directions for Cooking Meats, Poultry and Fish
Use fresh or defrosted meats, poultry and fish.
Wash poultry or fish before cooking.
Arrange small items in a single layer in dish. For
best results, avoid overlapping edges of food, as
this will prevent even cooking. Place thick sections
toward edge of the dish. A rack in the cooking dish
will elevate meat out of the juices.
Season as desired, but salt after cooking. Kitchen
bouquet mixed with equal parts of butter will
enhance the color of meats and poultry. Use
spices and seasonings as desired.
Shield thin parts of meat (less meaty portions) or
poultry (wings and legs) with aluminum foil to
prevent overcooking. Shield poultry before
cooking; shield meat halfway through cooking.
Wooden toothpicks can be used to hold the foil in
place.
Cook according to directions in chart. Small
quantities of sauce will not alter the cooking time.
Test for doneness before adding extra cooking
time. Remove roasts from oven then check
internal temperature in several places, using a
microwave or conventional meat thermometer.
The thermometer should not touch bone or fat.
If it does, the reading could be inaccurate.
Generally, the lower temperatures in a roast are
found in the center of the roast and in the muscle
close to a large bone, such as a pork loin center
rib roast.
DO NOT USE A CONVENTIONAL MEAT
THERMOMETER IN THE MICROWAVE OVEN.
To test beef for doneness, cut into meat. Red
color indicates rare, pink indicates medium and
gray indicates well done.
Pork is done when meat is gray with clear juices.
Whole poultry is done when juices are clea
yellow and drumstick moves freely. Poultry pieces
are cooked when juices are clear yellow.
Fish and seafood are done when opaque in color
and flake easily when tested with a fork.
If foods are undercooked, return to oven for a
short period of time at the recommended power
level. Let stand for time recommended in chart.
Roasts and whole birds should be tented with foil
during stand time.
POWER APPROX. STAND TIME
FOOD
{%)
COOKING TIME SPECIAL NOTES
(in minutes) (in minutes)
Beef Place meat in a shallow dish.
Hamburgers, Refrigerated Cover loosely with waxed paper
4 oz ea. (12ög) to prevent spattering.
1 HIGH 21/2 to 2 2
Turn over halfway through
2 HIGH 3 to 4 2
cooking.
4 HIGH 5 to 7 2
Hamburgers, Frozen
4 oz ea. (12ög)
1 HIGH 5 to 6 2
Turn over and separate halfway
2 HIGH 7 to 8 3
through cooking.
4 HIGH 13 to 14 3
Meat Loaf 1i/2 lbs (675g) 5(50) 23 to 25 5 Arrange in loaf dish.
Cover with waxed paper.
Roasts, Tender 1 lb (450g)
Place in a square dish.
Rare 8(80)
12 to 14 10 to 15
Medium 14 to 16 10 to 15
Cover with waxed paper.
Well
18 to 20 10 to 15 Shield halfway through cooking
Tented and turn roast over if necessary.
with foil "Approx, temp, after stand
Rare 130T (55'C)
Medium 140'F (60“C)
Well 170' F (77'C)
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