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Cooking Guide
Poultry
Let turkey breast and other poultry stand
Food
Container
Chicken
.
Pieces
Plate or
(per piece)
oblong dish
Whole chicken
Oblong dish
(unstuffed)
Oblong dish
(stuffed)
Oblong dish
Halves
Square or
oblong dish
Whole (stuffed or
Square or
unstuffed)
Duckling
Oblong dish
and trivet
Oblong dish
Vegetables
1. Always use microwave-safe cookware.
2. Salt vegetables after cooking, Salting before cooking may cause
darkening and dehydration of surface.
3. Arrange vegetables, such as asparagus, with the thickest pieces to
the outside of the dish.
Vegetable
Amount
Asparagus
I lb. (3 cups) cut into
(fresh cuts)
lb.
(fresh spears)
(frozen spears)
Beans
lb. cut in half
(fresh green)
(frozen green)
[)-oz. package
(frozen ~ma)
28
(continued)
Cover
Power Level & Time
Wax paper
High (10)
Wax paper
High (10)
Cooking bag
Meal-High (7)
Meal-High (7)
Cooking bag
Wax paper
Meal-High (7)
Wax paper
Meal-High (7)
Cooking bag
High ( 10)
Cooking bag
Medium (5)
Power Level
High ( 10)
Meal-High (7)
High ( 10)
High ( 10)
High (10)
If you use a meat thermometer while cooking, make
sure it is safe for use in microwave ovens.
Comments
Arrange in single layer in cooking dish so
total
thickest meaty pieces are to outside edges
of dish. Turn pieces over and rearrange
total
after half of cooking time.
Brush with browning agent, if desired. Slit
bag near closure to vent. Close securely
per lb.
13 to 16 min.
with plastic tie. Cook breast-side-down.
Turn over after half of cooking time. Cook
per lb.
to 190° internal temp.
12 to 14 min.
Arrange skin-side-up in dish, on bed of
per lb.
stuffing,
I 3 to I 5 min.
Place breast-side-down in dish. Turn over
per lb.
after half of cooking time. Shield tips of
wings and legs with foil.
6 to 8 min.
Microwave breast-side-down for first half
per lb.
of cooking time. Brush with browning
sauce or broil top surface of cooked bird
until brown and crisp.
Tie ribs to breast cavity. Place breast in
cooking bag. Close securely with plastic tie.
per lb.
Place breast-side-down in dish. Slash bag
on underside near closure to vent. Turn
over after half of cooking time.
4. Cover vegetables when cooking. If using plastic wrap, turn back
one corner to vent.
5. Larger vegetable pieces will take longer to cook than smaller
pieces.
6. For more even heating, stir, rearrange or rotate vegetables during
cooking.
Time
Comments
In 2-qt. casserole, place 1/4 cup water.
In I fi-qt. oblong glass baking dish, place
1/4 cup water. Rotate dish after half of time.
6 to 8 min.
In I-qt. casserole.
13 t{) 17 min.
In I X-qt. casserole, place 1/2 cup water.
7 to 9 min.
In I-qt. casserole, place 2 tablespoons water.
7 to 9 min.
In I-qt. casserole, place 1/4 cup water.
if desired.
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