Maytag UMV1152BA important safety instructions Poultry Cooking Table

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 spattering.

-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 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 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 LEVEL	COOKING TIME	DIRECTIONS
Chicken pieces	HI	4½-5½ minutes	Before cooking, wash pieces and shake the water off.
(2½-3 lbs.)		per lb.	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
(3-3½ lbs.)		per lb.	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. Tie wings to
whole		per lb.	body of hen and the legs to tail. Place hens breast side
(1-1½ lbs. each)			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.

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