COOKING GUIDE (CONTINUED)
POULTRY
Guide for Cooking Poultry
Chicken is one of the most popular foods and microwaving chicken is one of the best uses of your microwave oven. Chicken stays juicy and tender in the microwave oven. However, juiciness prevents browning because chicken crisps and browns only when the skin dries out enough to change color. Standing time is important, because it allows the interior to finish cooking without toughening the delicate breast meat.
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| Chicken whole | 100 | 6 | - 8 min. | 10 - 15 min. | Place breast side up on | |
| Chicken cut up | 100 | 6 | - 7 min. | 7 | - 10 min. | roasting rack. Let stand, |
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| Turkey | 80 | 6 | 1/2 - 8 min. | 10 | covered, before serving. | |
| Cornish Hens | 100 | 7 | - 8 min. | 7 | - 10 min. |
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| Turkey Breast | 50 | 10 - 11 min. | 5 | - 7 min. | Rearrange once during | |
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| cooking. Cover with microwaveable |
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| cover . |
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SEAFOOD
Guide for Cooking Seafood
Microwaving is one of the easiest and most efficient ways of preparing fish and seafood, which stay delicate and tender with quick, moist cooking. Overcooking dries out and toughens seafood, so you should check it after the minimum time. If thick pieces like fish steaks or lobster tails are done on the outside, but still slightly translucent in the middle, let them stand for a few minutes; internal heat will complete the cooking.
| Food | Power | Cooking Time | Standing | Special Notes |
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| Whole Fish | 100 | 6 - 7 min. | 5 min. | Turn over after half the time. |
| (1 lb to 1 1/2 lbs) |
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| Fish Fillet | 100 | 5 - 6 min. | 4 - 5 min. | Turn over after half the time. |
| (1 lb) |
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| Fish Steak | 100 | 4 - 5 min. | 5 - 6 min. | Turn over after half the time. |
| 1 inch thick |
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| Cover with microwaveable cover. |
| (1 lb) |
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| Shrimp | 100 | 3 - 4 min. | 5 min. | Rearrange once during cooking. |
| (1 lb) |
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| Cover with microwaveable cover. |
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| Sea Scallops | 80 | 6 - 7 min. | 5 min. | Rearrange once during cooking. |
| (1 lb) |
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| Cover with microwaveable cover. |
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