Creative Cooking Tips - Microwave Meat Cooking

Cooking Tips - Microwave Cooking
Microwave Meat Cooking

Meat Cooking

The following is a guide for cooking roasts, hamburgers, steaks, and chops. Use a meat thermometer to check the internal temperature of roasts after the minimum cooking time has elapsed. Roasts should be removed from the oven when they are 15 to 20 degrees below the desired temperature. The internal temperature will rise during the 20-minute standing time.

Check hamburgers, steaks and chops by cutting into them and noting the color of the meat; slightly under cook as meat will continue to cook during the 5-minute standing time.

Meat	Quantity	Approx. time (minutes per lb.)	Internal Temperature after standing.

BEEF
Standing ribs	4-6 lbs.	4-5 min.	140^o (rare)
		5-6 min.	160^o (medium)
		7-8 min.	170^o (well)
Rolled Rib	3-5 lbs.	5-6 min.	140^o (rare)
		6-7 min.	160^o (medium)
		7-8 min.	170^o (well)
Boneless rolled rump (high quality)	4-6 lbs.	6-7 min.	150^o (rare)
		7-8 min.	160^o (medium)
		8-9 min.	170^o (done)
Hamburgers	2	3 min.	rare
	4	4 min.	rare
Steaks, T-bone, porterhouse or sirloin	1 lb.	5-7 min.	rare to medium rare

PORK - FRESH
Boneless loin roast	3-5 lbs.	9-10 min.	170^o (well)
Chops, loin	2	6-8 min.	well done
	4 lbs.	10-12 min.	well done
Ham, fully cooked	2-5 lbs.	6-8 min.	130^o
	6-8 lbs.	5-7 min.	130^o

LAMB
Leg	4-5 lbs.	7-8 min.	170-180^o well
Boneless leg, rolled	3-4	8-9 min.	170-180^o well
Chops, loin	2 lbs.	5-7 min.	medium
	4 lbs.	9-11 min.	medium

VEAL
Boneless shoulder roast	3 lbs.	8-9 min.	170^o

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