Emerson MW8993WC/BC - Manuel (Page 36)

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COOKING POULTRY
1. Arrange poultry on a microwave rack (boneless breasts and thighs, whole broilerfryers, cornish hens, wings with crumb
coating) or in as appropriate glass casserole baking dish or deep glass pie plate (wings, cut up or bone-in chicken)
2. Cover with wax paper and set on glass turntable in the microwave.
3. Calculate cooking time by multiplying weight of the poultry by the time recommended per pound
4. The microwave will cook on P-HI unless another power level is entered at the time of cooking. To choose another
power level, and begin cooking, press Power continuously to program the recommended power level. Press the
number pad to program the calculated time. Press START.
5. Check progress about halfway through the cooking time; turn over, rearrange or shield as needed.
6. Within several minutes before the end of cooking check poultry to determine if time needs adjusting. Wait until after
the stand time before making the final decision.4 servings
Chicken Breast, boneless
--or-- P-HI 8-10 minutes per pound 3 minutes
Chicken Thighs, boneless
Chicken Wings
--or-- P-HI 8-9 minutes per pound 2 minutes
Chicken Wings, pieces
Whole Fryer
--or-- P-HI 12-15 minutes per pound 5 minutes
Bone-in Chicken
Cornish Hen P-HI 7-9 minutes per pound 5 minutes
ITEM POWER COOK STAND
POULTRY
Juicy and moist describes poultry cooked by microwave energy. It is
a superior method for cooking chicken to be used in casseroles,
salads, or to have for sandwiches. See Poached Chicken recipe.
Arrangement is very important with poultry and its uneven shapes.
Try to arrange pieces in a circular pattern wherever possible for the
most even defrosting or cooking. The rounded part of the drumstick
should go at the outer edge, for example, while the thinner end goes
to the middle of the dish. Continue with other pieces until the overall
layer is fairly even. Cover with wax paper to prevent spattering.
Poultry defrosts well with our AUTO DEFROST feature
(see page 13). Be sure that all poultry is completely defrosted before
cooking. Check for doneness after stand time is over.
Remember that more cooking will take place during standing time.
Poultry must be cooked to an internal temperature of 160°F for boneless
pieces, to 170°F for bone-in pieces and to 185°F for whole birds.
Poultry is done when the meat is no longer pink and the juices are the
color of chicken broth with no traces of pink. Be sure to check for
these signs by cutting into the inner thigh. You may also check for the
internal temperature with an instant-read thermometer. Occasionally
the bones will show red spots, but this does not affect the doneness.