White-Westinghouse WST3506SB - Manual (Page 26)

Food
Power
Level
Time Comments
Meat Casseroles
with pre-cooked Meat
and Ingredients P 10 19 to 30 minutes Stir halfway through cooking time.
Meat Stews with raw
Meat and Vegetables P 5 70 to 80 minutes Rearrange or stir halfway through
cooking time.
Meat Patties
(4 per lb, or
4 oz each) P 10 5 to 7 minutes Place on paper towel-lined plate.
Rearrange halfway through
cooking time.
Spareribs (2 to 3 lb) P 5 80 to 90 minutes Place in microwave-save casserole,
cover with liquid. Rearrange halfway
though cooking time. 10 minutes
before end of cooking time drain and
add barbeque sauce. Complete cooking.
Chops with Sauce P 8 30 to 40 minutes Turn over halfway through
cooking time.
Pot Roast, 3 to 4 lb P 4 18 to 23 minutes
per lb Use microwave-safe cooking bag.
Turn over halfway through
cooking time.
Pot Roast, tender P 5 13 to 15 minutes
per lb Use microwave-safe cooking bag.
Turn over halfway through
cooking time.
Roast, tender beef such
as rib-eye or rolled rib P 7 Rare: 11 to 14
minutes per lb
Medium: 14 to 17
minutes per lb
Well done: 17 to 20
minutes per lb
Use microwave-safe cooking bag.
Turn over halfway through
cooking time.
Ham Roast,
pre-cooked P 6 14 to 17 minutes
per lb Use microwave-safe cooking
bag. Turn over halfway through
cooking time.
Pasta and Cereals
Long pieces
(Spaghetti,
Linguini, etc. P 10 12 to 15 minutes In 2 quart oblong glass dish, add 6
cups hot water, 1 tablespoon cooking
oil and 1 teaspoon salt. Rearrange
halfway through cooking time.
Noodle or Rice
Casseroles (2 quarts) P 10 8 to 15 minutes Stir halfway through cooking time.
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Food
Power
Level
Time Comments
Fish & Shellfish
Fillets or Steaks
(1 lb) P 10 5 to 7 minutes Delicate fish should be placed in
or on a microwave-safe dish.
Casserole,
precooked
(2 to 3 quart) P 10 12 to 18 minutes Delicate fish should be placed in
or on a microwave-safe dish.
Scallops, Shrimp,
peeled (1 lb) P 10 4 to 7 minutes Brush with garlic butter before cooking.
Fruits
Baked Apples or Pears P 10 2 to 4 minutes
per piece Pierce or peel to prevent
bursting.
Meats and Poultry
The USDA recommends cooking meats to the following internal temperatures to be sure any harmful
bacteria has been killed. To measure the internal temperature of meat, insert a meat thermometer into
the thickest portion. Do not allow the tip of the thermometer to come into contact with bone.
Food Internal Temperature
Ground Cuts
turkey and chicken
beef, veal, lamb and pork
165
o F (74 o C)
160 o F (71 o C)
Whole Cuts
beef, lamb and veal
pork
145
o F (63 o C)
160 o F (71 o C)
Poultry Cuts
white meat
dark meat
goose and duck
170
o F (77 o C)
180 o F (82 o C)
180 o F (82 o C)
Reheating Meat, Poultry Products and Casseroles 165 o F (74 o C)
Ground Meat, 1 lb P 10 5 to 7 minutes Break up and stir halfway through
cooking time.
Bacon (2 to 8 strips) P 10 30 seconds to 1
minute per slice Place on paper towel-lined plate.
Sausage Patties P 10 1 min per patty Place on paper towel-lined plate.
Turn over half way through
cooking time.
Sausage Links P 10 30 to 45 seconds
per link Place on paper towel-lined plate.
Turn over half way through
cooking time.
Franks or Hot Dogs
(1 lb) P 10 3 to 6 minutes Place in microwave-safe dish with cup
water. Rearrange half way through
cooking time.
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