Whirlpool MTZ080XY user manual Cooking Poultry: Tips & Techniques, Poultry Cooking Table

POULTRY

Microwave-cooked chicken is juicy and succulent. Whole poultry becomes golden but not crisp. For the crisper, conventional crust, pop the poultry in your conventional oven at 450°F for 10 to 15 minutes. The same technique is also convenient when barbequing. Defrost and precook in your microwave oven then flash-cook on the grill for that barbeque flavor.

Cooking Poultry: Tips & Techniques

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Defrost poultry completely before cooking.

Arrange poultry so that thicker pieces face the outside of the baking dish. If cooking legs, arrange them like spokes of wheels.

Cover the baking dish with waxed paper to minimize spattering.

Turn over both whole poultry and poultry pieces to ensure even cooking. Drain and discard juices as they accumulate.

Shield thin or bony pieces with small strips of aluminum foil to prevent over cooking. Keep foil at least one inch from oven walls and other pieces of foil.

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

Cook poultry until no longer pink and juices run clear. Temperatures in thigh meat should be 18PF when done. Let stand covered with foil 10 minutes.

POULTRY COOKING TABLE

Poultry		Power	Cooking
		Level	Time
CHICKEN
Breasts, boneless		HIGH	6-6’12 minutes
1 half breast			per	pound
(4-5 oz.)
1 whole	breast		5%-6%	minutes
(lo-12 oz.)			per	pound
2 whole	breasts		5-6	minutes
(20-24	oz.)		per	pound
Cut up fryer		HIGH	5-6 mmutes
(2%3	Ibs.)		per	pound

Whole	5	13-14 minutes
(33% Ibs.)		per pound

Special Instructions

Wash and dry poultry. Remove skin and place breasts, thickest portion to outside, in microwavable baking dish. 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 3 minutes.

Wash and dry poultry. Place pieces in single layer in 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.

Wash and dry poultry. Place breast side down on microwavable roast rack. Brush with butter, or browning agent and seasoning if desired. Cover with waxed paper. Cook % of estimated time. Turn breast side up, brush on butter, or browning agent.

Replace waxed paper. Cook % of estimated time

again. Shield if necessary. Cook remaining % of estimated time or until no longer pink and juices run clear. Let stand covered with foil 10 minutes.

(Temperature may rise about lOoF.) Temperature in thigh should be lEOoF-165°F when done.

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