Manual

Poultry
Cooking Poultry: General Directions
• Prepare the poultry for cooking
- Defrost completely
- Arrange poultry pieces with thicker pieces at the
outside edge of the baking dish When cooking legs,
arrange them like the spokes of a wheel
- Cover the baking dish with waxed paper to reduce
splattering
- Use a browning agent or cook with a sauce to give a
browned appearance
• Tend the poultry as It cooks
- Drain and discard juices as they accumulate
- Shield thin or bony pieces with small strips of
alumlnum foil to prevent evercooking Keep foil at
least I inch from the oven walls and other pieces of
toll
• The poultry ts done when it fs no longer pink and the
juices run clear When done, the temperature tn the
thigh meat should be 180-185°F
• Let the poultry stand after cooking covered with fofl for
10 minutes
The Poultry Cooking Table below provides detailed
directions, Power Level, and Cooking Time se_ings for
most cuts and types of poultry
Poultry Cooking Table
POWER COOKING TIME DIRECTIONS
POULTRY LEVEL
HI
Chicken pieces
(21_2-3Ibs)
Chicken whole
(3-3_ Ibs)
Cornish Hens
Whole
(1-11/2 fbs
each)
HI
HI
41_o51_minutes
perpound
12-13 minutes
per pound
6-7 minutes
perpound
Wash, shake the water off, and go on with cooking
Place pieces in a single layer in a microwavable baking
dish with thicker pieces to the outside Brush with butter
or browning agent and seasonings if desired Cover with
waxed paper Cook until no longer pink and juices run
clear Let stand covered 5 minutes.
Wash, shake the water off, and go on with cooking
Place breast side down on a microwavabie roast rack
Brush with butter, or browning agent and seasoning if
desired Cover with waxed paper Cook 1/3 of estimated
time Turn breast side up, brush with butter, or browning
agent Replace waxed paper Cook 1/3 of estimated time
again Shield tf necessary. Cook remaining 1/3 of
estimated tlme or until no longer pink and juices run
clear Let stand covered with foil 10 minutes (The
temperature may rise about 10°F ) The temperature in
the high should be 180°F-185°F when the poultry Is
done
Wash, shake the water off, and go on with cooking Tie
wings to body of hen and the Iegs to tail Place hens
breast side down on microwavable rack Cover with
waxed paper. Turn breast side up halfway through
cooking Shield bone ends of drumsticks wtth foil
Remove and discard drippings Brush with butter or
browning agent and seasonings if desired Cook until no
longer pink and juices run clear Remove hens from
microwave when they reach destred temperature Let
stand covered with foil 5 minutes
(Temperature may rise about IO°F). Temperature in
breast should be 170°F before serving
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