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 | on the roasting rack. Cover with wax |
| 170 °F light meat | paper. Turn over half way through |
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| cooking process. Cook until the juices |
| Power Level: | |
| run clear and the meat near the bone | |
| Medium High (7). | |
| is no longer pink. Let stand for | |
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| minutes. |
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Chicken pieces | Cooking Time: | Place the chicken |
Up to 2 lbs. | 180 °F dark meat | on the dish, with the thickest portions |
| 170 °F light meat | towards the outside of the dish. |
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| Cover with wax paper. Turn over |
| Power Level: | |
| halfway through the cooking process. | |
| Medium High (7). | |
| Cook until the juices run clear and the | |
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| |
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| meat near the bone is no longer pink. |
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| Let stand for |
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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 towards | ||
Up to 1.5 lbs. |
| the outside of the rack. Cover with | |
Power Level: | |||
| wax paper. Turn them over halfway | ||
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| through the cooking process. Cook | ||
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| until the fish flakes easily with a fork. | |
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| Let stand for | |
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Fillets | Cooking Time: | Arrange the fillets in a baking dish, | |
Up to 1.5 lbs. | tucking any thin pieces under. Cover | ||
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| with wax paper. If the fillets are thicker | |
| Power Level: | ||
| than ½ in., turn them over halfway | ||
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| through the cooking process. Cook | ||
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| ||
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| until the fish flakes easily with a fork. | |
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| Let stand for | |
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Shrimp | Cooking Time: | Arrange the shrimp in a baking dish | |
Up to 1.5 lbs. | without overlapping or layering them. | ||
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| Cover with wax paper. Cook until firm | |
| Power Level: | ||
| and opaque, stirring 2 or 3 times. Let | ||
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| stand for 5 minutes. | ||
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e id gu ing 04Cook
cooking guide _31