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Cooking Guide
Meats
(continued)
Food
Container
Veal
Round dish
Chops
(1 in. thick) 4 chops
Roast
(shoulder)
dish
Poultry
Food
Container
Chicken
Pieces
Plate or round
dish
Round dish
Whole
(unstuffed)
(stuffed)
Round dish
Round dish
Halves
(stuffed
Round dish
Whole
or unstuffed)
20
(continued)
Cover
No
Cooking bag
Cover
Wax paper
Cooking bag
Cooking bag
Wax paper
Wax paper
Time
Comments
8 to 10 min.
Brush chops lightly with oil. Turn meat
over after half of cooking time.
18 to 22 min.
Place roast fat- or cut-side-down. Turn over
after half of cooking time. Let roast stand
per lb.
10 minutes before carving. Slice thinly.
I
If you use a meat thermometer while cooking, make sure it is
safe for use in microwave ovens.
Time
Comments
Arrange in single layer in cooking dish
2 to 2% min.
per piece
so thickest meaty pieces are to outside
edges of dish. Turn pieces over and
rearrange after half of cooking time.
10 to 12 min.
Slit bag near closure to vent. Close
securely with plastic tie. Cook breast-
per lb.
side-down. Turn over after half of
17 to 20 min.
cooking time. Cook to 190°F. internal
per lb.
temp. Let stand 5 to 10 minutes.
11 to 13 min.
Arrange skin-side-up in dish, on bed of
stuffing, if desired.
per lb.
9 to 1 I min.
Place breast-side-down in dish. Turn
over after half of cooking time. Shield
per lb.
tips of wings and legs with foil.
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