COOKING

Poultry

Cooking Poultry: General Directions

•Prepare the poultry for cooking.

-Defrost completely.

-Arrange poultry pieces with thicker pieces at the outside edge of the baking dish. When cooking legs, arrange them like the spokes of a wheel.

-Cover the baking dish with waxed paper to reduce splattering.

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

•Tend 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.

•The poultry is done when it is no longer pink and the juices run clear. When done, the temperature in the thigh meat should be 180-185°F.

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

The Poultry Cooking Table below provides detailed directions, Power Level, and Cooking Time settings for most cuts and types of poultry.

Poultry Cooking Table

POULTRY

POWER

COOKING TIME

DIRECTIONS

LEVEL

 

 

 

 

 

 

 

Chicken pieces

HI

41/2-51/2minutes

Wash, shake the water off, and go on with cooking.

(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

Wash, shake the water off, and go on with cooking.

(3-31/2lbs)

 

per pound

Place breast side down on a microwavable roast 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 high should be 180°F-185°F when the poultry is

 

 

 

done.

 

 

 

 

Cornish Hens

HI

6-7 minutes

Wash, shake the water off, and go on with cooking. Tie

Whole

 

per pound

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

(1-11/2 lbs.

 

 

breast side down on microwavable rack. Cover with

each)

 

 

waxed paper. Turn breast side up halfway through

 

 

 

cooking. Shield bone ends of drumsticks with foil.

 

 

 

Remove and discard drippings. Brush with butter or

 

 

 

browning agent and seasonings if desired. Cook until no

 

 

 

longer pink and juices run clear. Remove hens from

 

 

 

microwave when they reach desired temperature. Let

 

 

 

stand covered with foil 5 minutes.

 

 

 

(Temperature may rise about 10°F). Temperature in

 

 

 

breast should be 170°F before serving.

 

 

 

 

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LG Electronics LMV1680DW, LMV1680DB owner manual Cooking Poultry General Directions, Poultry Cooking Table
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