GE 164 D2092P126, JVM130J, 49-8096 warranty Poultry, Vegetables, Chicken, Cornkh Hem, DucHing

Poultry

				If you use a meat thermometer while cooking, make
Let turkey breast and other poultry stand for 5 to 10 minutes after microwaving.				I sure it is safe for use in microwave ovens.
Food	Contiiner	Cover	Wwer bvel & Time		Commenk

Chicken

Reces	Plate or	Wax paper	High (10)	2% to 3 min
(per piece)	oblong dish			total
Whole chicken	Oblong dish	Wax paper	High (10)	11 to 13 min.
(8 pieces)				total
(unstuffed)	Oblong dish	Cooking bag	Meal-High (7)	10 to 12 min.
(stuffed)	Oblong dish	Cooking bag	Meal-High (7)	per lb.
				13 to 16 min.
				per lb.

Arrange in single layer in cooking dish so thickest meaty pieces are to outside edges of dish. Turn pieces over and rearrange afier halfofcooking time.

Brush with browning agent, if desired. Slit bag near closure to vent. Close securely with plastic tie. Cook breast-side-down. ~rn over after half of cooking time. Cook to 190° internal temp.

Cornkh Hem

Halves	Square or	Wax paper	Meal-High (7)	12 to 14 min.	Arrange skin-side-up in dish, on bed of
	oblong dish			per lb.	stuffing, if desired.
Whole (stuffed or	Square or	Wax paper	Meal-High (7)	13 to 15 min.	Place breast-side-down in dish. Turn over
unstuffed)	oblong dish			per lb.	after half of cooking time. Shield tips of
					wings and legs with foil.
DucHing	Oblong dish	Cooking bag	High (10)	6 to 8 min.	Microwave breast-side-down for first half of
	and trivet			per lb.	cooking time. Brush with browning sauce
					or broil top surface of cooked bird until
					brown and crisp.
Turkey breast	Oblong dish	Cooking bag	Medium (5)	13 to 15 min.	Tie ribs to breast cavity. Place breast in
				per lb.	cooking bag. Close securely with plastic tie.
					Place breast-side-down in dish. Slash bag
					on underside near closure to vent. ~rn over
					after half of cooking time.

Vegetables

1.Always use microwave-safe cookware.

2.Salt vegetables after cooking. Salting before cooking may cause darkening and dehydration of surface.

3.Arrange vegetables, such as asparagus, with the thickest pieces to the outside of the dish.

4.Cover vegetables when cooking. Ifusing plastic wrap, turn back one corner to vent.

5.Lager vegetable pieces wdl take longer to cook than smaller pieces. & For more even heating, stir, rearrange or rotate vegetables during

cooking.

Vegetible	bount	Wwer Level	Time	Commen@
Asparagus
(fresh cuts)	1 lb. (3 cups) cut into	High (10)	8 to 10 min.	In 2-qt. casserole, place 1/4 cup water.
(fresh spears)	1 to 2-inch pieces	Meal-High (7)	8 to 10 min.	In 1%-qt. oblong glass baking dish, place
	1 lb.
(frozen spears)	1O-OZ. package			1/4 cup water. Rotate dish after half of time.
		High (10)	6 to 8 min.	In l-qt. casserole.
Beans
(fresh green)	1 lb. cut in half	High (10)	13 to 17 min.	In l~z-qt. casserole, place 1/2 cup water.
(frozen green)	1O-OZ. package	High (10)	7 to 9 min.	In l-qt. casserole, place 2 tablespoons water.
(frozen lima)	1O-OZ. package	High (10)	7 to 9 min.	In l-qt. casserole, place 1/4 cup water.
Beets		High (10)	20 to 25 min.
(fresh, whole)	1 bunch			In 2-qt. casserole, place 1/2 cup water.

23