GE JVM2052DNWW Use and Care Manual - Page 27

Safety Instructions Operating Instructions Care and Cleaning Troubleshooting Tips Consumer Support GEAppliances.com Chicken 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 spattering. - Use a browning agent 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 Chart below provides detailed directions, Power Level, and Cooking Time settings for most cuts and types of poultry. Chicken Cooking Chart Chicken Power level Cooking time Chicken pieces (21⁄ 2-3 lbs.) HI 41⁄ 2-51⁄ 2 minutes per pound Chicken whole (3-31⁄ 2 lbs.) HI 12-13 minutes per pound Cornish Hens whole (1-11⁄ 2 lbs. each) HI 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 desired. 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 temperature may rise about 10°F.) The temperature in the thigh 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 a microwavable rack. Cover with waxed paper. Turn breast-side up halfway through cooking. Shield bone ends of drumsticks with foil. Remove and discard the drippings. Brush with butter or browning agent and seasonings if desired. Cook until no longer pink and juices run clear. Remove the hens from the microwave oven when they reach the desired temperature. Let stand covered with foil 5 minutes. (The temperature may rise about 10°F.) The temperature in the breast should be 170°F before serving. 27