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(30 g)] 2 4 6 MEDIUM-HIGH 7i to V* 1 to 2 3 to 4 1 Frankfurters» scored 2 4 HIGH 2 to 3 3 to 4 3 Ham, Slices [about 2 oz. (60 g) ea.] 2 4 HIGH 172 to 27a 27s to 372 2 Hamburgers, well [4 oz. (120 g) ea.] 1 2 4 HIGH 2 to 3 3to 4 4 Vs to SVî 2 Lamb Chops, shoulder, 3/4-inch (2 cm) thick 2 (about Y* lb.) 4 (about 1 lb.) MEDIUM-HIGH 5V2 to 7 1072 to 12 3 Pork Chops, rib or loin, 1/2-inch (1 cm) thick 2 (about V2 lb.) 4 (about 1 lb.) MEDIUM-HIGH 472 to 572 8 to 10 3 Sausage Links, frozen [precooked, brown and serve] 2 4 8 HIGH 1 to 2VZ 17* to 2V2 3 to 4 2 Sausage Links, fresh [2 to 3 oz. (60 to 90 g) ea.] 2 4 8 HIGH 4 to 6 6 to 8 8 to 10 3 -25- Directions for Roasting Poultry Season as desired, but salt only after cooking. Browning sauce mixed with equal parts of butter will enhance appearance. Poultry may be stuffed or unstuffed. Tie legs together with cotton string. Whole chicken should be placed breast-side down on a microwave roasting rack set in a shallow casserole dish. Cover with plastic wrap. During cooking it may be necessary to shield legs, wings and breast bone to prevent overcooking. Wooden toothpicks can be used to hold foil in place. If large amount of juice accumulates in the bottom of the dish, drain juices. Reserve for making gravy. After cooking, check the temperature of large chickens and turkeys with a meat thermometer. Check the temperature in both thigh muscles. If the thermometer touches bone, the reading may be inaccurate. DO NOT use a conventional thermometer in the oven when cooking be microwave. Use only a microwave-safe thermometer. To Cook Chicken Parts: Arrange pieces skin-side up, with meatier portions toward edge of dish. Cover with plastic wrap. Poultry is cooked when juices are clear. If there is a slight pink color in the juice, return poultry parts to the oven and cook one or two minutes longer, or Cook by SENSOR. Press: / s Poultry/ Meats (optional) To Cook Whole Poultry: Use the recommended power level. Use the recommended minutes per pound to calculate the time, or Cook by SENSOR Press: (optional) More/Lesa -► Start Start Poultry/ Meats Mom/Loss Poultry Chart for Sensor & Time Cooking POULTRY SENSOR COOKING CATEGORY MANUAL COOKING POWER & TIME [time - min/tb. (450 g)] TEMP. AFTER COOKING SPECIAL INSTRUCTIONS Cornish Hens, whole [1 to 1V* lb. (500 to 700 g) ea.] WHOLE CHICKEN Medium 17 min./lb. 180°F-190°F (80°C-90°C) Place breast-side up. Stand time 10 minutes. Chicken parts [up to 4 lb. (2 kg)] CHICKEN PIECES Medium- High 10*11 min./lb. 180°F-190°F (80°C-90°C) Place skin-side up. Cover with plastic wrap. Stand time 5 minutes. Chickens, whole [up to 6 lb (3 kg)] WHOLE CHICKEN Medium- High 11-13 minVIb. 180°F-190°F (80°C-90°C) Place breast-side down. Cover with plastic wrap. Halfway through cooking, turn over. Stand time 10 minutes. Turkey Breast (about 12 oz.) WHOLE CHICKEN Medium 12 -14 min./lb. 180°F-190°F (80°C-90°C) Place breast-side up. Stand time 10 minutes. Turkey, parts WHOLE CHICKEN Medium 12 to 14 180°F-190°F (80°C-90°C) Stand time 10 minutes. -26- Directions for Preparing Fish and Seafood Use fresh or defrosted clean fish. Arrange fish in a single layer in dish. For best results, avoid overlapping edges as this will prevent fish from cooking evenly. Place thicker sections toward edge of the dish, (i.e., tail sections toward center). TO COOK BY TIME: Arrange shrimp and scallops in single layer in dish. Cook on the recommended power level and minimum time in the chart. Rearrange or stir shrimp or scallops halfway through cooking. Test for doneness before adding extra cooking time. The color of seafood and fish should be opaque and the fish should flake easily when tested with a fork. If undercooked, return to oven and cook 15 to 30 seconds longer at recommended power level. After cooking, let stand, covered, 3 to 5 minutes before serving. Stand time allows the internal temperature to equalize throughout the food and thereby completes the cooking process. TO COOK BY SENSOR COOKING: Cover dish loosely, but completely with plastic wrap. 1) Seafood PRESS once = FISH FILLETS twice = SHELLFISH 2) MoreA Less (optional) SELECT DONENESS once - more twice = less 3) 'ГП' PRESS Stir shrimp or scallops when time appears on the screen. Let stand, covered, 5 minutes. Fish and Seafood Chart for Sensor & Time Cooking SENSOR COOKING TIME COOKING FISH OR SEAFOOD AMOUNT CATEGORY AMOUNT MANUAL POWER SETTING APPROX. COOKING TIME (in minutes) Fish Fillets 1/2 to 2 lb. (225 g to 1kg) FISH FILLETS 1 lb. (450 g) HIGH 5 to Th Fish Steaks [1-inch (2.5 cm) thick] 1 lb. (450 g) MEDIUM-HIGH 57* to 7 Scallops (sea) V2 to 2 lb. (225 g to 1 kg) SHELLFISH 1 lb. (450 g) MEDIUM-HIGH 5 to 6 Shrimp, medium size (shelled and cleaned) Whole fish, cleaned (stuffed or unstuffed) 1/2 to 2 lb. (225 g to 1 kg) SHELLFISH 1 lb. (450 g) MEDIUM-HIGH 1 to 1 Vz lb. (450 g-700 g) HIGH 5 to 6 5 to 7 Directions ...