Maytag MMV1153AA Guía De Uso Y Cuidado página 18

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%.
• 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
Chicken pieces
(21/2-3Ibs.)
Chicken whole
(3-31/2Ibs.)
Cornish Hens
whole
(1-1 V2Ibs. each)
HI
HI
HI
41/2-51/2 minutes
per lb.
12-13 minutes
per lb.
6-7 minutes
per lb.
Before cooking, wash pieces and shake the water off. 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.
Before cooking, wash and shake off water. Place breast side
down on a microwavable roasting rack. Brush with butter, or
browning agent and seasoning if desired. Cover with waxed
paper. Cook 1/3of estimated time. Turn breast side up, brush
with butter, or browning agent. Replace waxed paper. Cook 1isof
estimated time again. Shield if necessary. Cook remaining 1/3of
estimated time or until no longer pink and juices run clear. Let
stand covered with foil 10 minutes. (The temperature may rise
about 10%). The temperature in the thigh should be 180%-185%
when the poultry is done.
Before cooking, wash and shake the water off. Tie wings to
body of hen and the legs to tail. Place liens 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%). Temperature in
breast should be WO°Fbefore serving.
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