Kenmore Microwave Oven - Manual (Page 39)

TEMPERATURE CONTROLLED COOKING GUIDE FOR
MICRO/CONVEC COOKING
FOOD
OVEN
TEMP
FIRST STAGE SECOND STAGE
PROBE
METHOD
SPECIAL NOTES
BEEF
Meat Loaf
1-1/2—1-3/4 lbs.
400“ F 25 min. roate 5 min. 160“ F Let stand 5—10 min.
Beef rib roast,
boneless 330“ F 4 min per Ib.
turn over
4 min. per lb. Rare: 120“ F
Med: 130“ F On ceramic tray in glass dish with trivet
Beef rib roast,
bone in. 5 lbs. 330“ F 4 min per lb.
fat side down
turn over
4 min. per lb. Rare: 120“ F
Med: 130“ F
Well: 140“ F On ceramic tray. In glass or ceramic
dish.
Beef round, rump,
or chuck,
boneless, 3 lbs. 330“ F 15 min. per lb.
turn over
15 min. per lb. Med: 130“ F
Well: 140“ F ' On ceramic tray. Casserole with tight
cover or cooking bag.
LAMB
Lamb leg or
shoulder roast,
bone in.
6-1/2 lbs.
330“ F 3 min. per lb.
fat side down
turn over
5—5-1/2 min. per
lb. Rare: 145“F
Med: 155“ F
Well: 165“ F On ceramic tray in glass or ceramic dish
with trivet.
Lamb roast,
boneless,
3—4 lbs. 330“ F 4 min. per lb.
fat side down
turn over
4—4-1/2 min. per
lb.
150“ F On ceramic tray. Glass or ceramic dish
with trivet.
VEAL
Shoulder or rump
roast, boneless,
3—3-1/2 lbs.
330“ F 3—5 min. per lb.
turn over
8—10 min. per lb. 155“ F On ceramic tray. Glass or ceramic dish
with trivet.
PORK
Pork loin roast,
boneless, 4—5 lbs.
320“ F 5—6 min. per lb.
turn over
5—6 min. per lb. 165“ F On ceramic tray. Glass or ceramic
baking dish.
Pork loin, center
cut, 4—5 lbs. 320“ F 5—6 min. per lb.
turn over
5—6 min. per lb. 165“ F On ceramic tray. Glass or ceramic
baking dish.
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