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Microwave Oven / User Manual
3.5.2 Cooking poultry in your
microwave
Be sure to place poultry on a microwave-safe
roasting rack in a microwave-safe dish. Cover poul-
try with wax paper to prevent splattering. Use nar-
row 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 recom-
mended time.
Poultry Cook time/power level Directions
• Whole chicken
(up to 4 lbs.)
Cook time: 7-10 min. /lb.
180° F dark meat
170° F dark meat
Power level: medium high (7)
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.
• Chicken pieces
(up to 4 lbs.)
Cook time: 7-10 min. /lb.
180° F dark meat
170° F dark meat
Power level: medium high (7)
Place chicken bone-side down on dish, with thick-
est 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.
3.5.3 Cooking eggs in your
microwave
• Never cook eggs in the shell and never warm
hardcooked 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.
3.5.4 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 ¼ cup 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.
3
Operation
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