Specifications

Cooking poultry in your microwave
Be sure to place poultry on a microwave-safe roasting rack in a microwave safe
dish. Cover poultry with wax paper to prevent splattering. Use narrow strips of
aluminum foil to shield any bone tips or thin meat areas, or areas that start to
overcook. After cooking, check the temperature in several places before letting the
meat stand the recommended time.
Meat Power level Cook time Directions
Whole chicken medium high (7) 7-10 min./Ib
(up to 4 Ibs.) 180°Fthigh
170°Fbreast
Chicken pieces medium high (7) 7-10 min./lb.
(up to 4 Ibs.) 180°Fthigh
170°Fbreast
Place chicken breast-side down on roasting rack. Cover with wax
paper. Turn over half way through cooking. Cook until juices run clear
and meat near bone is no longer pink. Let stand for 5-10 min.
Place chicken bone-side down on dish, with thickest portions toward
the inside of dish. Cover with wax paper. Turn over half way through
cooking. Cook until juices run clear and meat near bone is no longer
pink. Let stand for 5-10 min.
Cooking eggs in your microwave
÷ Never cook eggs in the shell and never warm hard-cooked eggs in the shell; they
can explode
÷ Always pierce whole eggs to keep them from bursting
Cook eggs just until set; they will become tough if overcooked
Cooking vegetables in your microwave
÷ Vegetables should be washed just before cooking. Rarely is extra water needed.
If dense vegetables such as potatoes, carrots and greens are being cooked, add
about 1Acup of water
Small vegetables (sliced carrots, peas, lima beans, etc.) will cook faster than
larger vegetables
Whole vegetables, such as potatoes, acorn squash or corn on the cob, should
be arranged in a circle on the turntable before cooking. The will cook more evenly
if turned over halfway through cooking
Always place vegetables like asparagus and broccoli with the stem ends pointing
towards the edge of the dish and the tips toward the center
When cooking cut vegetables, always cover the dish with a lid or vented
microwavable plastic wrap
Whole, unpeeled vegetables such as potatoes, squash, eggplant, etc., should
have their skin pricked in several locations before cooking to prevent them from
bursting
For more even cooking, stir or rearrange whole vegetables halfway through the
cook time
÷ Most of the time, the denser the food the longer the required standing time. For
example, a baked potato should stand for 5 minutes before serving, while a dish
of peas may be served immediately
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