Poultry Cooking Table - Amana AMV1162AAS Use & Care Manual

Cooking
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
spattering.
- Use a browning agent or cook with a sauce to give
a browned appearance.
• Watch the poultry as it cooks.
- Drain and discard juices as they accumulate.
- Shield thin or bony pieces with small strips of
aluminum foil to prevent overcooking. Keep foil at
least 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°F.
• Let the poultry stand after cooking covered with foil
for 10 minutes.
The Poultry Cooking Table below provides detailed
directions, Power Level, and Cooking Time settings for
most cuts and types of poultry.
POULTRY COOKING TABLE
HI
Chicken pieces
(21/2-3Ibs.)
Chicken whole
(3-3V2 Ibs.)
Cornish Hens
whole
(1-1 V2Ibs. each)
HI
HI
4V2- 5V2minutes
per lb.
12 - 13 minutes
per lb.
6 - 7 minutes
per lb.
Before cooking, wash pieces and shake the water off. 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.
Before cooking, wash and shake off water. Place breast side
down on a microwavable roasting rack. Brush with butter,
or browning agent and seasoning if desired. Cover with
waxed paper. Cook ]/3 of estimated time. Turn breast side
up, brush with butter, or browning agent. Replace waxed
paper. Cook ]/3of 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 l0 minutes.
(The temperature may rise about I O°F).The temperature in
the thigh should be 180°F-185°F when the poultry is done.
Before cooking, wash and shake the water oft Tie wings
to body of hen and the legs to tail. Place liens breast side
down on microwavable rack. Cover with waxed paper. Turn
breast side up halfway through cooking. Shield bone ends
of drumsticks with 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 desired
temperature. Let stand covered with foil 5 minutes.
(Temperature may rise about I O°F).Temperature in breast
should be 170°Fbefore serving.
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