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POULTRY COOKING TABLE
Poultry
CHICKEN
Breasts, bonele
1 half breast
(4-5 oz.)
1 whole bream
(10-12 oz.)
2 whole bream
(20-24 oz.)
Cut up fryer
(2%3 Ibs.)
Whole
(2’h3
Ibs.)
TURKEY
Breast, boneles
(2-3 Ibs.)
Cook
Power
HIGH power
HIGH power
HIGH power
HIGH power
Cooking
Time
lo-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 seasonings 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
seasonings if desired. Cover with waxed
paper. Cook
%
of estimated time. Turn
breast side up, brush on butter, or browning
agent. Replace waxed paper. Cook
113
of
estimated time again. Shield if necessary.
Cook remaining
%
of estimated time or until
no longer pink and juices run clear. Let
stand covered with foil 10 minutes.
(Temperature may rise about lOoF).
Temperature in thigh should be 180°F-1850F
when done.
Place thawed turkey breast, on
microwavable roast rack. Cover with waxed
paper. Cook
l/3
of estimated time. Turn
breast over. Replace waxed paper. Cook
% of estimated time again. Turn breast over.
Shield if necessary. Cook remaining
l/3
of
estimated time or until no longer pink and
juices run clear. Remove from microwave
when desired temperature is reached. Let
stand covered with foil 10 minutes.
(Temperature may rise about lOoF).
Temperature in breast should be 17O“F
before serving.
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