POULTRY

Cooking Poultry: General Directions

•Prepare the poultry for cooking.

-Defrost completely.

-Arrange poultry pieces with thicker pieces at the out- side 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.

•Watch the poultry as it cooks.

-Drain and discard juices as they accumulate.

-Shield thin or bony pieces with small strips of alu- minum 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 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 direc- tions, Power Level, and Cooking Time settings for most cuts and types of poultry.

POULTRY COOKING TABLE

 

POWER

COOKING

 

POULTRY

LEVEL

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

(3-31⁄2lbs.)

 

per pound

side 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 microwavable rack. Cover with 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.

 

 

 

 

21

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Maytag MMV5156AA, MMV5156AC owner manual Poultry Cooking Table, Cooking Poultry General Directions
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MMV5156AA, MMV5156AC specifications

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