Bosch HMV5052U Manual

19

 

Stand time 

Be sure to place poultry on a microwave–safe roasting 

rack in a microwave-safe dish. Cover poultry with wax 

paper to prevent splattering. Use narrow strips of 

aluminum foil to shield any bone tips or thin meat areas, 

or areas that start to overcook. After cooking, check the 

temperature in several places before letting the meat 

stand the recommended time.

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Never cook eggs in the shell and never warm hard–

cooked eggs in the shell; they can explode.

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Always pierce yolk on whole eggs to keep them from 

bursting.

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Cook eggs just until set; they will become tough if 

overcooked.

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Cooking scrambled eggs is safe.

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Vegetables should be washed just before cooking. 

Rarely is extra water needed. If dense vegetables such 

as potatoes or carrots are being cooked, add about 

¼ cup of water.

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Small vegetables (sliced carrots, peas, lima beans, 

etc.) will cook faster than larger vegetables.

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Whole vegetables, such as potatoes, acorn squash or 

corn on the cob, should be arranged in a circle on the 

turntable before cooking. They will cook more evenly if 

turned over halfway through cooking.

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Always place vegetables like asparagus and broccoli 

with the stem ends pointing towards the edge of the 

dish and the tips toward the center.

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When cooking cut vegetables, always cover the dish 

with a lid or vented microwavable plastic wrap.

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Whole, unpeeled vegetables such as potatoes, sweet 

potatoes, squash, eggplant, etc., should have their 

skin pricked in several locations before cooking to 

prevent them from bursting.

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For more even cooking, stir or rearrange whole 

vegetables halfway through the cook time.

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Most of the time, the denser the food, the longer the 

required standing time. For example, a baked potato 

should stand for 5 minutes before serving, while a dish 

of peas may be served immediately.

Beef

Medium 

Well done

150°F (65°C) 

160°F (71°C)

150°F (65°C) 

160°F (71°C)

Pork

Medium 

Well done

150°F (65°C) 

160°F (71°C)

150°F (65°C) 

160°F (71°C)

Poultry

Dark meat 

Light meat

150°F (65°C) 

160°F (71°C)

150°F (65°C) 

160°F (71°C)

Whole chicken

(up to 4 lbs.)

medium high (7)180° F 

(82°C) dark meat170° F 

(76°C) dark meat

7–10 min. /lb

Place chicken breast–side down on roasting rack. 

Cover with wax paper. Turn over half way through 

cooking. Cook until juices run clear and meat near 

bone is no longer pink. Let stand for 5–10 min.

Chicken pieces

(up to 4 lbs.)

medium high (7)180° F 

(82°C) dark meat170° F 

(76°C) dark meat

7–10 min. /lb 

Place chicken bone–side down on dish, with thick-

est portions toward the inside of dish. Cover with 

wax paper. Turn over half way through cooking. 

Cook until juices run clear and meat near bone is 

no longer pink. Let stand for 5–10 min.