Poultry

Cooking Poultry: General Directions

o Prepare the poultry for cooking.

-Defrost completely.

-Arrange poultry pieces with thicker pieces st the outside edgs 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

o Tend the poultry as it cooks,

-Drain and discard juices as they accumulate. Shield thin or bony pieces with smat{ strips of aluminum foil to prevent overcooking, keep foil at

least 1 inch from the oven wails and other pieces of foil,

o The poultry is done when it is no Ionge; pink and the juices run clear. When done, the temperature in the thigh meat should be 180-1850F,

o 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

 

 

POWER

COOKING

 

LEVEL

TIME

Chicken pieces

Ht

5-6 minutes

(2_/2-3 Ibs).

 

 

per pound

DIRECTIONS

I

iWash and diy poultry, Place pieces in a single tayer in'a

/microwavaMe baking dish with thicker pieces to the

i outside, Brush with butter or browning agent and

I seasonings if desired. Cover with waxed paper, Cook

I

i until no longer pink and juices run cleat'.

J

Let stand covered 5 minutes,

Chicken whole

Hi

13-14 minutes

(3-31/_,Ibs)

 

per pound

 

 

1

 

 

i

 

 

t

',_OmlshHens

Ht

7-8 minutes

Whoie

 

per pound

1-1 us Ibs. each)

 

 

Wash and dry poultry. Place breast side down on a

microwevaMe roast rack. Brush with blotter, 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 !/3 of estimated time or unti! no longer pink and juices run clear. Let stand covered with foil 10 minutes. (The temperature may rise about

10 "F,) The temperature in thigh should be 180 °F-185 °F when the poultry is done,

Wash and dry poultry. Tie wings to body of hen and the legs to tail. Place hens 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 butte_ or browning agent and seasonings if desired, Cook untiI 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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Sears 721.67601, 721.67602 owner manual Cooking Poultry General Directions, Power, Level
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