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POU LTRY
Guide for Cooking Poultry
Chicken is one of the most popular foods and microwaving chicken is one of the best uses of your
microwave oven. Chicken stays juicy and tender in the microwave oven. However, juiciness prevents
browning because chicken crisps and browns only When the skin dries out enough to change color.
Standing time is important, because it allows the interior to finish cooking without toughening the delicate
breast meat,
Food Power Cooking Time Standing Special Notes
Level (per Ib) Time
Roast
Chicken whole 100 7 - 11 rain. 10 - 15 min.
Chicken cut up 100 7 - 11 rain. 7 - 10 rain.
Turkey 80 7 - 11 rain. 10 -15 rain.
Cornish Hens 100 7 - 11 rain. 7 - 10 rain.
Turkey Breast 60 8 - 10 min. 5 -7 rain.
Place breast side up on
roasting rack. Let stand,
covered, before serving.
Rearrange once during cooking.
Coverwitha microwaveablecover.
SEAFOOD
Guide for Cooking Seafood
Microwaving is one of the easiest and most efficient ways of preparing fish and seafood, which stay
delicate and tender with quick, moist cooking, Overcooking dries out and toughens seafood, so you
should check it after the minimum time, If thick pieces like fish steaks or lobster tails are done on the
outside, but still slightly translucent in the middle, let them stand for a few minutes; internal heat will
complete the cooking.
Food Power Cooking Time Standing Special Notes
Level Time
Whole Fish 70 8 - 12 rain. 5 min, Turn over after half the time.
(1 tb to 1 1/2 Ibs)
Fish Fillet 70 5 -9 rain. 2 - 3 min, Turn over after half the time.
(1 Ib)
Fish Steak 70 4- 6 min. 5 - 6 rain. Turn over after half the time.
1 inch thick Cover with a microwaveable cover,
(1 Ib)
Shrimp 70 3 - 4-1/2 rain, 5 rain. Rearrange once during cooking.
(1 Ib) Cover with a rnicrowaveable cover,
Sea Scallops 80 6 - 7-1/2 rain min, 5 rain. Rearrange once during cooking.
(1 Ib) Cover with a microwaveable cover,
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