GE 164 D2588P088, JVM132K, 49-8284 Poultry, Vegetables, Chicken, Cornish Hens, Duckling, Wrkey

Poultry

Let turkey bre:~st find uther puultry stfind fnr 5 tn I () minutes after microwaving

If you use J meut thermometer while cooking. make sure it is safe fur use in rnicruwave nvens,

FoodContainer Cover Power Level & Time Comments

Chicken

Pieces	Plate or	Wax paper	High ( 10)	27, to 3 min.	Arrange in single layer in cooking” dish so
(per piece)	obhmg dish			to(al	thickest metity pieces are to outside edges
Whole chicken	Oblong dish	WJX paper	High ( lo)	I I to I 3 min.	01” dish. Turn picccs uvcr :md retirrtinge
(8 pieces)				total	:If’ter hfilf’ uf. c’onking time.
(unstuffed)	Oblnng dish	C()()king biig	Meal-High (7	10 to 12 min.	Brush with browning agen[, if desired. Slit
				per lb.	bag near closure to vent. Close securely
(stLltfeLf)	Obkmg dish	Couking bag	Meal-High (7	13 to I 6 min.	with plustic tie. Cnok bre~st-side-dnwn
				per lb.	Turn river after h:dt uf cnuking time.
					Cuok tn 1900F. internal temperature.

Cornish Hens

Halves	Square or	WJX paper	Meal-High (7)	12 to 14 min.	Arr~nge skin-side-up in dish. (m bed nf’
	ubl(mg dish			per lb.	stuffing, if desired.
Whole (stuffed	Square nr	Wax paper	Meal-High (7)	13 to I 5 min.	Place bretist-side-down in dish. Turn uver
or unstuffed)	obl(>ng dish			per fb.	utter half of co(>king time. Shield tips uf’
					wings ~nd legs with fi)il.

Duckling

Oblong dish	Co(>king bag	High ( 10)	6 to 8 min.	Micrnwave breast-side-down for first hidf
and trivet			per lb.	of cnoking time. Brush with browning

sauce nr broil top surf~cc of cunked bird until brown und crisp.

Wrkey

~rkey breast	Oblong dish	Cooking bag	Medium (5)	I 3 to 15 min.
				per lb.

Tie ribs to breast cavity. Place breas[ in couking bag. Clnse securely with plastic tie. Phlce breast-side-duwn in dish. Slash bag on underside near closure to vent. Turn over after half of coc~king time.

Vegetables

1.Always use microwave-safe c(~okware.

2.Salt vegetables ufter cooking. Salting before cuoking may ctiuse darkening and dehydrati(>n nf surface.

3.Arrange vegetables, such :IS asparagus, with the thickest pieces to the nutside nf the dish.

4.Cuver vegetables when cooking.” If’using pl~stic wrap, turn back nne corner tu vent.

5.Lfirgcr vegetable pieces will take longer tu cuuk than smtiller pieces.

6.Fnr rnure even heuting, stir, re:Lrrange ur rc)t~te vegetables during couking,

Vegetable	Amount	Power Level	Time	Comments
Asparagus			X tn 1 () min.	[n 2-qt. casserule, place 1/4 cup wuter.
(fresh cuts)	I lb. (3 cups) cut into	High ( 10)
	1 to 2 in. pieces

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