Panasonic NN-CD989S Cookbook page 21

POULTRY
DIRECTIONS FOR COOKING POULTRY ON MICROWAVE
Whole poultry may or may not be stuffed. To close
opening use cotton thread or wooden tooth picks. Tie
legs together with cotton string. Place breast-side
down on a microwave rack in a casserole dish.
Season as desired, but salt after cooking. Flavor and
color enhancers are best applied before cooking.
Paprika and butter rubbed on chicken skin will give
an attractive color after cooking. Browning sauce and
Kitchen Bouquet should be mixed with equal parts of
butter or oil before rubbing on. Other sauces such as
barbeque, tandoori, teriyaki or spaghetti will provide
flavor.
Shield the leg ends, wings, the breast area or where
flesh is thin with small pieces of aluminum foil. Shield
for half the cooking time.
Cover with wax paper, plastic wrap or lid after
cooking time to keep in heat.
Cook by time and power.
Turn poultry breast-side up halfway through the
cooking time.
Poultry Roasting Chart for Microwave Cooking
Poultry
Cornish Hens
Chickens, up to 4 lb (2 kg)
Chicken pieces,
up to 2 1 ⁄ lb (1.25 kg)
2
Duck, 5 - 6 lb (2.5 - 3.0 kg)
Turkey breast, plain or stuffed
Turkey, whole
Less tender hens should be cooked in liquid or broth.
Use 1
seasonings and grated vegetables for flavor. Cover
dish.
Poultry pieces should be placed in a single layer
with the meatier portions toward the edge of the
dish. Rearrange pieces halfway through the cooking
time.
To Microwave: Multiply the ready-to-cook weight of
the poultry by the minimum time recommended in
the chart below and program the oven accordingly.
Cover poultry with wax paper.
When poultry is cooked, the meat will be tender;
when pierced, the juices will run clear. If the juices
are pink, return the poultry to the oven for additional
cooking.
The drumsticks of whole poultry will readily move up
and down. Check the temperatures of large birds
with a thermometer in both thigh muscles.
Let poultry stand, tented with foil, 10 - 15 minutes.
Approximate Cooking Time
Power
minutes/lb
P6 8 - 9
P6 9 - 10
P6 8 - 10
P4 8 - 10
P4 13 - 16
P4 18 - 26
- 20 -
⁄ cup per lb (125 ml per kg) of liquid along with
4
minutes/kg
15 - 17
15 - 17
11 - 13
16 - 20
28 - 31
20 - 25
Approximate
Temperature after
Standing
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185˚F (85˚C)
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185˚F (85˚C)
180˚F (82˚C)
185˚F (85˚C)