Poultry - Amana MVH350E Owner's Manual & Installation Instructions

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
splattering.
- 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 Cooking Table
POWER
POULTRY
LEVEL
Chicken pieces
(2 -3 lbs).
1/2
Chicken whole
(3-3 lbs)
1/2
Cornish Hens
Whole
(1-1 lbs. each)
1/2
COOKING TIME
HI 4 -5 minutes
1/2 1/2
per pound
HI 12-13 minutes
per pound
HI 6-7 minutes
per pound
¥ Poultry is done when it is no longer pink and the
juices run clear. When done, the temperature in the
thigh meat should be 180-185ûF.
¥ 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.
DIRECTIONS
Wash, shake the water off, and go on with cooking. 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 roast rack. Brush with
butter, or browning agent and seasoning if desired. Cover
with waxed paper. Cook
side up, brush with butter, or browning agent. Replace
waxed paper. Cook
1/3
necessary. Cook remaining
no longer pink and juices run clear. Let stand covered with
foil 10 minutes. (The temperature may rise about 10¡F.)
The temperature in the high should be 180¡F-185¡F when
the poultry is done.
Wash, shake the water off, and go on with cooking. Tie
wings to body of hen and the legs to tail. Place hens
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 10¡F).
Temperature in breast should be 170¡F before serving.
- 25 -
of estimated time. Turn breast
1/3
of estimated time again. Shield if
of estimated time or until
1/3