GE JVM2052 Owner's Manual page 27

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Chicken
Cooking Poultry: Generol 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 (] wheel.
- Cover the baking dish with waxed paper
to reduce spattering.
- Use (] browning (]gent or cook with (]
sauce to give (] browned appearance.
Watch the poultry as it cooks.
- Drain and disc(]rdjuices as they
accumulate.
- Shieldthin or bony pieces with small strips
of aluminum foil to prevent overcooking.
Keep foil et leest 1 inch from the oven
walls and other pieces of foil.
Poultry is done when it is no longer pink
and the juices run clear.When done,
the temperature in the thigh meat
should be 180-185°K
Letthe poultry stand after cooking covered
with foil for 10 minutes.
The Poultry Cooking Chart below provides
detailed directions, Power Level,and Cooking
Time settings for most cuts and types
of poultry.
Chicken Cooking Chart
Chicken pieces
(2V_-3 Ibs.)
Chicken whole
Cornish Hens
whole
1-1V2 Ibs. each
Power level
HI
HI
HI
Cooking time
4V2-SV2 minutes
per pound
12-13 minutes
per pound
6-7 minutes
per pound
Directions
Before cooking, wash pieces and shake the water off.
Place pieces in (] single layer in (] microw(]v(]ble baking
dish with thicker pieces to the outside. Brush with butter
or browning (]gent and seasonings if desired. Cover with
waxed paper. Cook until no longer pink and juices run
clear. Let stand covered 5 minutes.
Before cooking, wash and shake off water. Place bre(]st-side
down on (] microw(]v(]ble roasting rack. Brush with butter
or browning (]gent and seasoning if desired. Cover with
waxed paper. Cook 1/3 of estimated time. Turn breast
side up, brush with butter, or browning (]gent. Replace
waxed paper. Cook 1/3 of estimated time again. Shield if
necessary. Cook remaining 1/3 of estimated time or until
no longer pink and juices run clear. Let stand covered
with foil 10 minutes. (The temperature may rise (]bout 10°F.)
The temperature in the thigh should be 180°F-185°F when
the poultry is done.
Before cooking, wash and shake the water off.
Tie wings to body of hen and the legs to tail. Place hens
breast side down on (] microw(]v(]ble rack. Cover with
waxed paper.Turn bre(]st-side up halfway through cooking.
Shield bone ends of drumsticks with foil. Remove and
discard the drippings. Brush with butter or browning (]gent
and seasonings if desired. Cook until no longer pink and
juices run clear. Remove the hens from the microwave oven
when they reach the desired temperature. Let stand covered
with foil 5 minutes. (The temperature may rise (]bout 10°F.)
The temperature in the breast should be 170°F before
serving.
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