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 Microwave cooking > 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.



MeatQuantityApprox. time (minutes per lb.)Internal Temperature after standing
BEEF
Standing ribs4-6 lbs.4-5 min140 (rare)
5-6 min160 (medium)
7-8 min170 (well)
Rolled Rib3-5 lbs5-6 min140 (rare)
6-7 min160 (medium)
7-8 min170 (well)
Boneless rolled rump 4-6 lbs.6-7 min150 (rare)
7-8 min160 (medium)
8-9 min170 (done)
Hamburgers23 minrare
44 minrare
Steaks, T-bone, porterhouse or sirloin1 lb.5-7 minrare to medium rare
PORK - FRESH
Boneless loin roast3-5 lbs.9-10 min170 (well)
Chops, loin26-8 minwell done
4 lbs.10-12 minwell done
Ham, fully cooked2-5 lbs.6-8 min130
6-8 lbs.5-7 min130
LAMB
Leg4-5 lbs.7-8 min170-180 (well)
Boneless leg, rolled3-48-9 min170-180 (well)
Chops, loin2 lbs.5-7 minmedium
Boneless shoulder roast3 lbs.8-9 min170

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