GEAppliances.com

Chicken

Safety

Cooking Poultry: General Directions

Preparethe poultry for cooking.

–Defrost completely.

–Arrange poultry pieces with thickerpieces at the outside edge of the baking dish. When cooking legs, arrangethem like the spokes of a wheel.

–Cover the bakingdish with waxed paper to reduce spattering.

–Use a browning agent or cook with a sauce to givea browned appearance.

Watch the poultry as it cooks.

–Drain and discard juices as they accumulate.

–Shield thin or bony pieces with small strips of aluminum foil to prevent overcooking.

Keep foil at least 1 inch from the oven walls and other pieces of foil.

Poultry is done when it is no longer pink and the juices run clear.When done, the temperaturein the thigh meat should be 180-185°F.

Let the poultry stand after cooking covered with foil for 10 minutes.

The Poultry Cooking Chart below provides detailed directions, Power Level, and Cooking Time settings for most cuts and types

of poultry.

Instructions Operating Instructions

Chicken Cooking Chart

Chicken

Power level

Cooking time

Directions

 

 

 

 

Chicken pieces

HI

41⁄2-51⁄2minutes

Before cooking, wash pieces and shake the water off.

(21⁄2-3 lbs.)

 

per pound

Place pieces in a single layer in a 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.

Chicken whole

HI

12-13 minutes

Before cooking, wash and shake off water. Place breast-side

(3-31⁄2lbs.)

 

per pound

down on a microwavable roasting rack. Brush with butter

 

 

 

or browning agent and seasoning if desired. Cover with

 

 

 

waxed paper. Cook 1⁄3 of estimated time. Turn breast

 

 

 

side up, brush with butter, or browning agent. Replace

 

 

 

waxed paper. Cook 1⁄3 of estimated time again. Shield if

 

 

 

necessary. Cook remaining 1⁄3 of estimated time or until

 

 

 

no longer pink and juices run clear. Let stand covered

 

 

 

with foil 10 minutes. (The temperature may rise about 10°F.)

 

 

 

The temperature in the thigh should be 180°F-185°F when

 

 

 

the poultry is done.

Cornish Hens

HI

6-7 minutes

Before cooking, wash and shake the water off.

whole

 

per pound

Tie wings to body of hen and the legs to tail. Place hens

(1-11⁄2lbs. each)

 

 

breast side down on a microwavable rack. Cover with

 

 

 

waxed paper. Turn breast-side up halfway through cooking.

 

 

 

Shield bone ends of drumsticks with foil. Remove and

 

 

 

discard the drippings. Brush with butter or browning agent

 

 

 

and seasonings if desired. Cook until no longer pink and

 

 

 

juices run clear. Remove the hens from the microwave oven

 

 

 

when they reach the desired temperature. Let stand covered

 

 

 

with foil 5 minutes. (The temperature may rise about 10°F.)

 

 

 

The temperature in the breast should be 170°F before

 

 

 

serving.

 

 

 

 

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