Kenmore 66993 Use and Care Guide - Page 16

WARNING: Do not use large sheets of aluminum foil because they hinder cooking and may cause arcing. You may use small pieces of foil to shield poultry legs and wings. Keep all aluminum foil at least 1 inch from the walls and door of the oven. COOKING TiPS Meat 1. No special techniques are required. Meat should be prepared as with conventional cooking. Season if desired. Always thoroughly defrost meat before cooking. 2. Place the meat on a microwave roasting rack or microwave-proof plate and place on the turntable. 3. Cook according to the Meat Cooking Table (below). Use the longer time for large cuts of meats and the shorter time for small cuts of meats. For thicker chops, use the longer time. 4. Turn the meat once halfway through the cooking time. 5. Let stand for 5-10 minutes wrapped in foil after cooking. The standing time is very important as it completes the cooking process. 6. Make sure meat, especially pork, is thoroughly cooked before eating. Meat BEEF Standing/Rolled Rib - Medium - Well-Done Ground Beef (to brown for casserole) Hamburgers, fresh or defrosted (4 oz. each) - 2 patties - 4 patties PORK Loin, Leg Bacon - 4 slices - 6 slices Microwave Power Cooking Time Per Pound 8 8 HIGH (100%) 8 to 10 minutes 8 to 10 minutes 51/2to 81/2minutes HIGH (100%) HIGH (100%) 2 to 4 minutes 3 to 5 minutes HIGH (100%) HIGH (100%) 12 to 16 minutes 2 to 3 minutes 3 to 4 minutes NOTE: The times listed above are only a guide. Allow for differences in individual tastes and preferences. The times may also vary due to the shape, cut, and composition of the food. Poultry 1. No special techniques are required. Poultry should be prepared as with conventional cooking. Season if desired. 2. Poultry should be thoroughly defrosted. Remove giblets and any metal clamps. 3. Prick the skin and brush lightly with vegetable oil unless the poultry is self-basting. 4. All poultry should be placed on a microwave roasting rack or a microwave-proof plate and placed on the turntable. 5. Cook according to the instructions in the Poultry Cooking Table below. Turn over halfway through the cooking time. Because of its shape, poultry has a tendency to cook unevenly, especially in very bony parts.Turning food over helps to cook these areas evenly. 6. Remove from oven, wrap in foil, and let stand for 5-10 minutes before carving.The standing time is very important, since it completes the cooking process. 7. Make sure poultry is thoroughly cooked before eating. Whole poultry is completely cooked when the juices run clear from the inside thigh when it is pierced with a sharp knife. Poultry pieces should be pierced with a sharp knife through the thickest part to ensure that the juices are clear and the flesh is firm. Poultry CHICKEN Whole Breast (boned) Portions TURKEY Whole Microwave Power 8 8 8 8 Cooking Time Per Pound 10 to 14 minutes 9 to 13 minutes 10 to 16 minutes 10 to 14 minutes NOTES: • The times listed above are only a guide. Allow for differences in individual tastes and preferences. The times may also vary due to the shape, cut, and composition of the food. • If whole poultry is stuffed, the weight of the stuffed bird should be used when calculating the cooking time. 16