Poultry

Breast, whole

(4-9 Ibs.)

POULTRY COOKING

~

Power

 

Cooking

Level

 

Time

 

 

I

10

I

4 minutes

then

 

per

pound

 

 

 

5

 

7-8

minutes

 

 

 

per

pound

 

 

 

(165“F)

TABLE (continued)

~Special Instructions

Wash and dry poultry. Place turkey breast meat

side down on microwavable roast rack. Brush with butter or browning agent and seasonings if desired. Cover with waxed paper. After first cook- ing time is done turn meat side up. Remove and discard drippings. Brush on butter or browning agent and seasonings if desired. Replace waxed paper. Cook until no longer pink and juices run clear. Remove breast from microwave when desired temperature is reached. Let stand covered with foil 10 minutes. (Temperature may rise about lOoF). Temperature in breast should be 170°F before serving.

Drumsticks (1%.2 Ibs.)

Whole

(up to 12 Ibs.)

514-16 minutes per pound

10 4 minutes per pound

thenthen

56-7 minutes per pound

Wash and dry poultry. Place pieces with thickest portion to outside on microwavable roast rack. Brush with butter or browning agent and season- ings if desired. Cover with waxed paper. Turn over pieces, shield bone ends with small pieces of foil and replace waxed paper halfway through cooking. Cook until no longer pink and juices run clear.

Let stand covered 5 minutes.

Wash and dry poultry. Place turkey, breast side down, on microwavable roast rack Brush with but- ter or browning agent and seasonings if desired. Cover with waxed paper. Turn breast side up. Brush with butter or browning agent before cook- ing at PL 5, if desired. Remove and discard drip- pings 1 or 2 times during second cooking time. Cook until no longer pink and juices run clear.

Let stand covered with foil 15 minutes.

(Temperature may rise about lOoF). Temperature in breast should be 170°F and temperature in thigh should be 165OF before serving.

CORNISH HENS Whole

(l-l% Ibs. each)

DUCKLING (4-5 Ibs.)

104%-5Jhminutes per pound (165’F)

1010 minutes

then

57-9 minutes per pound

Wash and dry poultry. Tie wings to body of hen and the legs to tail. Place hens breast side down on microwavable roast rack. Cover with waxed paper. 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 desired temperature is reached. Let stand covered with foil 5 minutes. (Temperature may rise about lOoF). Temperature in breast should be 170°F before serving.

Wash and dry poultry. Tie legs together and tie wings to body. Place breast side down on microwavable roast rack. Brush with butter or browning agent and seasonings if desired. Cover with waxed paper. Turn breast side up halfway through second cooking time. Shield if necessary. Remove and discard fat 1 or 2 times during cook- ing Let stand covered with foil 10 minutes. (Temperature may rise about lOoF). Temperature in breast should be 170°F before serving.

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Whirlpool M-ME 08XW warranty Poultry Cooking, 10 4 minutes per pound Thenthen

M-ME 08XW specifications

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