MEAT COOKING TABLE (continued)
Meat
I
Power
Level
Cooking
Time
Special Instructions
Rib roast,
rolled
(3-4 Ibs.)
Rump roast,
rolled
(3-4 Ibs.)
Sirloln tip
roast
(3-4 Ibs.)
Veal cutlets,
(about 1 lb.)
4 pieces
LAMB
Lamb roast,
rolled, boneless
(3-4 Ibs.)
Lamb stew cubes
(2 Ibs.)
I
lo-11 minutes
per pound
RARE (135OF)
I
11-13 minutes
per pound
1 MEDIUM (155OF)
12-14 minutes
per pound
’ WELL (165OF)
1
16-16 minutes
per pound
RARE (135OF)
18-20 minutes
per pound
MEDIUM (15YF)
I
9-11 minutes
per pound
RARE (135’F)
II-13 minutes
per pound
MEDIUM (155OF)
I
7-6 minutes
per pound
Place roast fat side down on microwavable roast
rack. Add desired seasonings and cover with
waxed paper. Turn over meat halfway through
cooking and shield if necessary. Let stand covered
with foil 15 minutes.
(Temperature may rise about 10°F).
Place roast fat side down on microwavable roast
rack. Add desired seasonings and cover with
waxed paper. Turn over meat halfway through
cooking and shield if necessary. Let stand covered
with foil 15 minutes. Remove roast from microwave
when desired temperature is reached.
(Temperature may rise about lOoF).
Place roast fat side down on microwavable roast
rack. Add desired seasonings and cover with
waxed paper. Turn over meat halfway through
cooking and shield if necessary. Remove roast
from microwave when desired temperature is
reached. Let stand covered with loil 15 minutes.
(Temperature may rise about lOoF).
Place cutlets in bottom of oiled microwavable bak-
ing dish. Add desired seasonings and cover with
waxed paper. Turn over and rearrange cutlets half-
way through cooking. Let stand covered 2 minutes.
Drain on paper towel.
12-13 minutes
per pound
~ RARE (135’F)
13-14 minutes
per pound
MEDIUM (145OF)
15-16 minutes
per pound
~ WELL (155OF)
(Stage 11,
10
then
(Stage 2),
3
10 minutes
30 minutes
per pound
Place roast fat side up on microwavable roast rack.
Brush lamb with marinade or desired seasonings
such as rosemary, thyme or marjoram. Cover with
waxed paper. Turn over roast after 15 minutes, and
again after 30 minutes. Shield if necessary.
Remove roast from microwave when desired tem-
perature is reached. Let stand covered with foil 15
minutes.
(Temperature may rise about 10°F).
Place cubes In 2-quart microwavable casserole.
Add desired seasonings such as rosemary, thyme
and marjoram and 1 cup water. Cook covered.
Stir cubes twice during cooking. Cook until
fork-tender. Let stand covered 15 minutes.
Note: For faster cooking and slightly less tender-
ness, lamb cubes for stew may be cooked at
PL 10 for 10 minutes, then at PL 3 for 35
minutes per pound.
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