Cooking poultry
Place the poultry on a
Check the temperature in several places before letting the poultry stand the recommended time.
FOOD | COOKING TIME/POWER LEVEL | INSTRUCTIONS |
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Whole chicken | Cooking Time: | Place the chicken |
Up to 4 lbs. | 180 °F dark meat | down on the roasting rack. |
| 170 °F light meat | Cover with wax paper. Turn over |
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| half way through cooking. Cook |
| Power Level: | |
| until the juices run clear and the | |
| Medium High (7). | |
| meat near the bone is no longer | |
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| |
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| pink. Let stand for |
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Chicken pieces | Cooking Time: | Place the chicken |
Up to 2 lbs. | 180 °F dark meat | down on the dish, with the |
| 170 °F light meat | thickest portions towards the |
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| outside of the dish. Cover with |
| Power Level: | |
| wax paper. Turn over halfway | |
| Medium High (7). | |
| through the cooking process. | |
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| |
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| Cook until the juices run clear |
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| and the meat near the bone is |
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| no longer pink. Let stand for 5- |
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| 10 minutes. |
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Cooking seafood
Place the fish on a
FOOD | COOKING TIME/POWER LEVEL | INSTRUCTIONS | |
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Tuna steaks and | Cooking Time: | Arrange the steaks on a roasting | |
salmon steaks | rack with the meaty portions | ||
Up to 1.5 lbs. |
| towards the outside of the rack. | |
Power Level: | |||
| Cover with wax paper. Turn them | ||
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| over when the cooking time is | ||
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| ||
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| halfway through. Cook until the | |
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| fish flakes easily with a fork. Let | |
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| stand for | |
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Fillets | Cooking Time: | Arrange the fillets in a baking | |
Up to 1.5 lbs. | dish, tucking any thin pieces | ||
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| under. Cover with wax paper. | |
| Power Level: | ||
| If the fillets are thicker than ½“, | ||
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| turn them over when the cook | ||
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| time is halfway. Cook until the | |
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| fish flakes easily with a fork. Let | |
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| stand for | |
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Shrimp | Cooking Time: | Arrange the shrimp in a baking | |
Up to 1.5 lbs. | dish without overlapping or | ||
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| layering them. Cover with wax | |
| Power Level: | ||
| paper. Cook until firm and | ||
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| opaque, stirring 2 or 3 times. Let | ||
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| stand for 5 minutes. | |
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30_ cooking guide