COOKING
•
Prepare the poultry for cooking.
-
D
efrost 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 wa
x
ed paper to reduce
splattering.
- Use a browning agent or cook with a sauce to give a
browned appearance.
•
Tend the poultry as it cooks.
-
D
rain and discard juices as they accumulate.
-
S
hield 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.
•
The poultry is done when it is no longer pink and the
juices run clear. When done, the temperature in the
thigh meat should be 1
8
0-1
85
°F.
•
L
et the poultry stand after cooking covered with foil for
10 minutes.
The Poultry Cooking Table below provides detailed
directions, Power
L
evel, and Cooking Time settings for
most cuts and types of poultry.
Poultry
Cooking Poultry: General Directions
POWER
LEVEL
COOKING TIME
DIRECTIONS
POULTRY
H
I
H
I
H
I
4
1/
2
-
5
1/
2
minutes
per
lb
1
2
-1
3
minutes
per
lb
6
-
7
minutes
per
lb
Wash
pieces
, shake the water off, and go on with cooking.
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
wa
x
ed paper. Cook until no longer pink and juices run
clear.
L
et stand covered
5
minutes.
Wash
pieces
, shake the water off, and go on with cooking.
Place breast side down on a microwavable roast
ing
rack.
Brush with butter, or browning agent and seasoning if
desired. Cover with wa
x
ed paper. Cook 1/
3
of estimated
time. Turn breast side up, brush with butter, or browning
agent. Replace wa
x
ed paper. Cook 1/
3
of estimated time
again.
S
hield if necessary. Cook remaining 1/
3
of
estimated time or until no longer pink and juices run
clear.
L
et stand covered with foil 10 minutes.
(
The
temperature may rise about 10°F.
)
The temperature in
the high should be 1
8
0°F-1
85
°F when the poultry is
done.
Wash, shake the water off, and go on with cooking. Tie
wings to body of hen and the legs to tail. Place hens
breast side down on microwavable rack. Cover with
wa
x
ed paper. Turn breast side up halfway through
cooking.
S
hield 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.
L
et
stand covered with foil
5
minutes.
(
Temperature may rise about 10°F
)
. Temperature in
breast should be 1
7
0°F before serving.
Chicken pieces
(2
1/
2
-
3
lbs
)
.
Chicken whole
(3
-
3
1/
2
lbs
)
Cornish
h
ens
w
hole
(
1-1
lbs.
each
)
Poultry Cooking Table
1/
2
-
2
2
-
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