Poultry
1. Use microwave trivet for chicken and other small poultry.
2. Let chicken and other small poultry stand after microwaving for up to 10 minutes.
Food
Contiiner
Cover
Power
hvel
& Time Commenh
Chicken
Pieces Plate
or
Wax paper
High (10)
2 to 3 min.
Brush with browning agent if desired.
(per piece)
oblong dish Arrange in single layer in cooking dish so
Whole
chicken
12 to 15 min.
thickest meaty pieces are to outside edges
(8 pieces)
total
of dish,
Whole uncut Oblong dish
Oven-proof
Meal-High (7)
10 to 12 min.
Brush with browning agent if desired. Add
(stuffed or
with trivet cooking bag
per
lb,
1/3
cup water to cooking bag. Slit bag near
unstuffed) or wax paper
(or cook to 190° internal temp.)
closure to vent. Do not use metal tie on bag.
Cook breast side up or place chicken breast
down on trivet in
disb
and cover with wax
paper. Turn over and recover after half of time.
Stewing, cut up
Large Lid or
High (10),
10 min.
Add I
cup
water per pound along with 1 to
casserole
plastic wrap
then
2 cups onions, celery or carrots as desired.
Medium (5)
22 min. per lb. Rearrange chicken after halfoftime.
Cornish
Hens
Whole (stuffed or
Square or
Wax paper
High (10)
6 to 8 min.
Place breast side down in dish. Turn over
unstuffed)
oblong dish per lb.
after half of time.
and trivet
Halves
Square or
Wax paper
High (10)
6 to 8 min.
Arrange skin side up in dish, on bed of
oblong dish
per lb.
stuffing, if desired.
Duckling
Oblong dish
Wax paper
High (10)
8 to 10 min.
Shield leg ends and bony wing areas.
and trivet
per lb.
Microwave breast side down for first half of
time. Brush with browning sauce
or do not
apply browning sauce and broil top surface
of cooked bird until brown and crisp.
~rkey
Breast Oblong dish
Wax paper
Medium (5)
16 to 18 min.
(4 to 7 lbs.)
Microwave breast side down for first half of
and trivet
per
lb.
time. Turn over and continue microwaving.
(or cook to 170° internal temp. )
Brush with butter and browning sauce.
1. Fish is done when it flakes easily with a fork. Center may still be slightly translucent, but will continue cooking as fish stands a few minutes
before serving.
2. Cook fish with or without sauce. A tight cover steams fish. Use a lighter cover of wax paper or paper towel for less steaming.
3. Do not overcook fish. Check at minimum time.
Food
Contiiner
Cover Power
bvel
& Time
Commen@
Fish
Fillets or steaks
(1-lb.)
Whole fish
Oysters, clams, 6
Shrimp, peeled
(l-lb.)
Shrimp, unpeeled
(2-lbs.)
Oblong dish
Oblong dish
Pie plate or
shallow dish
Pie plate or
shallow dish
3-qt.
casserole
Wax paper or
High (10)
6 to 8 min.
Microwave until fish flakes easily.
plastic wrap
Plastic wrap
High (10)
5 to 7 min.
Shield head and thin tail with aluminum foil.
per lb.
(or cook to 150° internal temp. )
Plastic wrap
High (10)
3 to 5 min.
Plastic wrap
High (10)
5 to 7 min.
Stir once during cooking.
Lid or
High (10)
8 to 10 min.
Stir twice during cooking
plastic wrap
18
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