Bosch HMV9302 - Manual (Page 26)

26
USING YOUR MICROWAVE OVEN
POULTRY COOKING TABLE
POULTRY
Chicken pieces
(2
1 ⁄ 2 -3 lbs.)
Chicken whole
(3-3
1 ⁄ 2 lbs.)
Cornish Hens
whole
(1-1
1 ⁄ 2 lbs. each)
POWER LEVEL
HI
HI
HI
COOKING TIME
4 1 ⁄ 2 -5 1 ⁄ 2 minutes
per pound
12-13 minutes
per pound
6-7 minutes
per pound
DIRECTIONS
Before cooking, wash pieces and shake the water off.
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 waxed paper.
Cook until no longer pink and juices run clear.
Let stand covered 5 minutes.
Before cooking, wash and shake off water. Place breast side
down on a microwavable roasting rack. Brush with butter, or
browning agent and seasoning if desiredan cover. Cover with
waxed paper. Cook
1 ⁄ 3 of estimated time. Turn breast side up,
brush with butter, or browning agent. Replace waxed paper.
Cook
1 ⁄ 3 of estimated time again. Shield if necessary. Cook
remaining 1 ⁄ 3 of estimated time, or until no longer pink and juices
run clear. Let stand covered with foil 10 minutes (the tempera-
ture may rise about 10°F while standing). The temperature in the
high should be 180°F-185° F when the poultry is done.
Before cooking, wash and shake the water off.
Tie wings to body of hen and the legs to tail. Place hens breast
side down on microwavable rack. Cover with waxed paper. Turn
breast side up halfway through cooking. Shield 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.
Let stand covered with foil 5 minutes. (Temperature may rise
about 10°F while standing). Temperature in breast should be
170°F before serving.
Cooking Poultry: General Directions
• Prepare the poultry for cooking:
- Defrost 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 waxed paper to reduce
splattering.
- Use a browning agent (such as worcestershire sauce)
or cook with a sauce to give a browned appearance.
•Watch the poultry as it cooks.
- Drain and discard juices as they accumulate.
- Shield 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.
• Poultry is done when it is no longer pink and the juices
run clear. When done, the temperature in the thigh meat
should be 180-185°F.
• Let the poultry stand after cooking covered with foil for
10 minutes.
The Poultry Cooking Table below provides detailed direc-
tions, Power Level, and Cooking Time settings for most
cuts and types of poultry.
POULTRY