POULTRY COOKING TABLE
Poultry
CHICKEN
Breasts, boneless
1 half breast
(4-5 oz.)
1 whole breast
(10-12 oz.)
2 whole breasts
(20-24 oz.)
Cut up fryer
21/2-3 Ibs:)
Whole
21/2-3 Ibs.)
TURKEY
Breast, boneless
(2-3 Ibs.)
Power
Level
10
10
10
Cooking
Time
10-11
minutes
per pound
7-8 minutes
per pound
7-8 minutes
per pound
7-8 minutes
per pound
8-10 minutes
per pound
20-21 minutes
per pound
Special instructions
Wash and dry poultry. Remove skin and
place breasts, thickest portion to outside,
in 8-inch microwavable baking dish. Brush
with butter or browning agent and season-
ings 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 8-inch 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 season-
ings if desired. Cover with waxed paper.
Cook 1/3 of estimated time. Turn breast
side up, brush on butter, or browning
agent. Replace waxed paper. Cook 1/3 of
estimated time again. Shield if necessary.
Cook remaining l/3 of estimated time or
until no longer pink and juices run clear.
Let stand covered with foil 10 minutes.
(Temperature may rise about
Temperature in thigh should be 180°F-
when done.
Place thawed turkey breast, on
microwavable roast rack. Cover with waxed
paper. Cook
1/3
of estimated time. Turn
breast over. Replace waxed paper. Cook
1/3
of estimated time again. Turn breast
over. Shield if necessary, Cook remaining
1/3
of estimated time or until no longer pink
and juices run clear. Remove from micro-
wave when desired temperature is
reached. Let stand covered with foil 10
minutes. (Temperature may rise about
Temperature in breast should be
170°F before serving.
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Summary of Contents for C2286.000
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