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Operating Instructions
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.
POULTRY COOKING TABLE
POULTRY
Chicken pieces
(2½-3 lbs.)
Chicken whole
(3-3½ lbs.)
Cornish Hens
whole
(1-1½ lbs. each)
All manuals and user guides at all-guides.com
POWER
COOKING
LEVEL
TIME
HI
4½-5½ minutes
per pound
HI
12-13 minutes
per pound
HI
6-7 minutes
per pound
• 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.
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
estimated time. Turn breast side up, brush with butter, or browning
agent. Replace waxed paper. Cook
if necessary. Cook remaining
pink and juices run clear. Let stand covered with foil 10 minutes.
(The temperature may rise about 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 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.
21
DIRECTIONS
⁄
of estimated time again. Shield
1
3
⁄
of estimated time or until no longer
1
3
⁄
of
1
3
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