Roasts, chops, hamburgers, and small cuts of tender meat cook beautifully in the microwave oven. Pot roasts and tough cuts that require long, slow cooking will do better in the conventional range or oven.

A large piece of meat, especially if the shape is uneven, should be turned and rotated for uniform roasting. If overdone spots appear, cover with small pieces of aluminum foil to slow or halt the cooking in these places. Be sure to remove the roast before it reaches "done" temperature, as it continues to cook after being removed from the microwave oven. Let it stand until the desired degree of doneness is reached. If the meat does not reach the temperature desired, it is a simple matter to return it to the microwave oven for just a few minutes longer.