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Poultry
Directions
for
Roasting
Poultry
Season
as
desired, but
salt
only
after
cooking.
Browning
sauce mixed
with
equal
parts
of butter
will
enhance
appearance.
Poultry
may
be
stuffed or unstuffed. Tie legs
together
with
cotton
string.
Whole
chicken should
be
placed breast-side
down
on a microwave
roasting
rack
set
in
an
8-to
1
0-inch
square
dish or
2
1
/2-quart
shallow
oval
casserole
dish.
Cover
with
wax
paper
to
prevent
spattering.
During cooking
it
may
be necessary
to shield legs,
wings and
breast
bone
to
prevent overcooking.
Wooden
toothpicks
can
be used
to
hold
foil
in
place.
If
a
large
amount
of
juice
accumulates
in
the
bottom
of
the
baking
dish,
occasionally drain
it.
If
desired,
reserve
for
making
gravy.
To Cook Whole
Poultry:
Multiply
the
weight
of
the
poultry
by
the
minimum
recommended
minutes per pound.
Program
Power and
Time.
To Cook
Chicken
Parts:
Arrange
pieces
skin-side up, with
meatier
portions
toward
edge
of dish.
Cover
with
wax
paper.
Poultry
is
cooked
when
juices
are
clear.
If
there
is
a
slight
pink color
in
the
juice,
return poultry parts to
the
oven and cook one
or
two
minutes
longer.
Let stand,
covered,
5 minutes
before
serving.
TO
COOK
BY
SENSOR
COOKING:
Arrange
pieces
skin-side up,
whole
poultry breast-side up,
with
meatier
portions
towards
edge
of dish.
Cover
completely
with
plastic
wrap.
Cook
on Sensor Cooking
Category.
1)
Poultry/
Meats
PRESS
once
- bacon
twice
=
CHICKEN
PIECES
3
times
=
WHOLE
CHICKEN
4 times = pork
5 times
= beef-medium
2)
More/
Uss
(optional)
SELECT
DONENESS
once =
more
twice
-
less
3)
>n
-
Stan
'
1
\
*
PRESS
After
Cooking, check
the
temperature
of large
chickens
and
turkeys
with
a
meat
thermometer.
Check
the
temperature
in
both
thigh
muscles.
If
the
thermometer
touches bone,
the reading
may
be
inaccurate.
DO NOT
use a
conventional
thermometer
in
the
oven
when
cooking
by microwave.
Use
only
a microwave-safe
thermometer.
Poultry
Chart
for
Sensor
&
Time Cooking
POULTRY
SENSOR
COOKING
CATEGORY
POWER
&
TIME
COOKING
[time
in
m
in/lb.
(450
g)]
TEMP.
AFTER
COOKING
SPECIAL
INSTRUCTIONS
Cornish Hens,
whole
[1
to
1
V*
lb.
{500
to
750
g) ea.]
7
to
9
Place
breast-side
up.
HIGH
Chicken
parts
CHICKEN
PIECES
7
to
8
Place
skin-side up.
Cover
with
plastic
wrap
Chickens
[up
to
4
lb.
(2kg)]
WHOLE
MEDIUM-
8'A
to
1 1
%
Place
breast-side
down. Turn
breast-
Chickens
[4
to
6
lb.
(2 to
3
kg)]
CHICKEN
HIGH
14
to
16
180°F-190°F
(80°C-90°C)
side
up
after half of
cooking
time.
Cover
with
plastic
wrap.
Turkey
Breast
[5
to
7
lb.
(2.5 to
3.5
kg)]
MEDIUM
15
to
17
180°F-190°F
(80°C-90°C)
Place
breast-side
up.
Duck
[3 to
5
lb. (1
.5
to
2.5
kg)]
8
to
10
180°F-190°F
(80°C-90°C)
MEDIUM-
Turkey*
[8
to
12
lb.
(4
to
6
kg)]
HIGH
12
to
14
180°F
(80°C)
*
The
recommended
maximum
weight of
turkey
wilt
vary according
to
the cavity size of
your microwave
oven
model.
-24-
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