POULTRY
Drumsticks
(1 ‘h-2 Ibs)
POWER
LEVEL COOKING TIME
SPECIAL INSlRUCllONS
5
14-l 6 minutes
Wash and dry poultry. Place pieces with thickest
per pound
portion to outside on microwavable roast rack.
Brush with butter or browning agent and season-
ings if desired. Cover with wax paper. Turn over
pieces, shield bone ends with small pieces of foil
and replace wax paper halfway through ccoking.
Cook until no longer pink and juices run clear. Let
stand covered 5 minutes.
Whole
(up to 12 Ibs)
HIGH
then
5
4 minutes per
pound
then
6-7 minutes
per pound
Wash and dry poultry. Place turkey, breast-side
down, on microwavable roast rack. Brush with
butter or browning agent and seasonings if desired.
Cover with wax paper. Turn breast-side up. Brush
with butter or browning agent before cooking at
Cook Power 5, if desired. Remove and discard
drippings 1 or 2 times during second cooking time.
Cook until no longer pink and juices run clear. Let
stand covered with foil 15 minutes. (Temperature
may rise about 10°F.) Temperature should be
170°F to 180°F before serving.
Cornlsh Hens
Whole
(1-l ‘h Ibs each)
HIGH
Wash and dry poultry. Tie wings to body of hen and
41k51h minutes the legs to tail. Place hens breast-side down on
per pound
microwavable roast rack. Cover with wax paper.
Shield bone ends of drumsticks with foil. Remove
and discard drippings. Brush with butter or brown-
ing agent and seasonings if desired. Cook until no
bnger pink and juices run clear. Remove hens from
microwave when desired temperature is reached.
Let stand covered with foil 5 minutes. (Temperature
may rise about lOoF.) Temperature shouM be
18O”F-185°F before serving.
Duckllng
(4-5 Ibs)
HIGH
then
5
10 minutes
7-9 minutes
per pound
Wash and dry poultry. Tie legs together and the
wings to body. Place breast-side down on
microwavable roast rack. Brush wtth butter or
browning agent and seasonings 1 desired. Cover
with wax paper. Turn breast-side up halfway
through second cooking time. Shield if necessary.
Remove and discard fat 1 or 2 times during
cooking. Let stand covered with foil 10 minutes.
(Temperature may rise about 10°F.) Temperature
should be 180°F-1850F before serving.
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