Cooking Poultry Tips & Techniques | Whirlpool MT1851XW, MT1850XW

POULTRY

Microwave-cooked chicken is juicy and succulent. Whole poultry becomes golden but not crisp. For the

crisper, conventional crust, pop the poultry in your conventional oven at 450°F for 10 to 15 minutes. The

same technique is also convenient when barbequing. Defrost and precook in your microwave oven then flash-cook on the grill for that barbeque flavor.

Cooking Poultry: Tips & Techniques

l Defrost poultry completely before cooking.

l Arrange poultry so that thicker pieces face the outside of the baking dish. If cooking legs, arrange them like spokes of wheels.

. Cover the baking dish with waxed paper to minimize spattering.

l Turn over both whole poultry and poultry pieces to ensure even cooking. l Drain and discard juices as they accumulate.

. Shield thin or bony pieces with small strips of aluminum foil to prevent over cooking. Keep foil at least one inch from oven walls and other pieces of foil.

l Use a browning agent or cook with a sauce to give browned appearance.

l Cook poultry until no longer pink and juices run clear. Temperatures in thigh meat should be 185OF when done. Let stand covered with foil 10 minutes.

POULTRY COOKING TABLE

Poultry		Power	1	Cooking
Poultry		Level	~	Time
		Level	~	Time
CHICKEN		HIGH		6-6X	mrnutes
Breasts,	boneless	HIGH		6-6X	mrnutes
1 half breast				per	pound
(4-5 oz.)
1 whole	b east			5%6%	minutes
(10-12 oz.)				per	pound
2 whole bnasts				5-6 minutes
(20-24	oz.)			per	pound
Cut up fryer		HIGH		5-6	minutes
(2X-3	Ibs.)			per	pound

Whole	5	13-14 minutes
(3-3’12 tbs.)		per pound

Special Instructions

Wash and dry poultry. Remove skin and place breasts, thickest portion to outside, in microwavable baking dish. 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 3 minutes.

I-Wash~and dry poultry. Place pieces in single layer ~ in 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.

Wash and dry poultry. Place breast side down on t microwavable roast rack. Brush with butter, or

browning agent and seasoning if desired. Cover with waxed paper. Cook ‘/a of estimated time. Turn breast side up, brush on butter, or browning agent. Replace waxed paper. Cook % of estimated time again. Shield if necessary. Cook remaining % of estimated time or until no longer pink and juices

~ run clear. Let stand covered with foil 10 minutes. (Temperature may rise about lOoF). Temperature

1 in thigh should be 1i30°F-1850F when done.