Bedienungsanleitung Bosch HMV9302 (Seite 26 von 32) (Englisch)

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USING YOUR MICROWAVE OVEN

POULTRY COOKING TABLE

POULTRY

Chicken pieces

⁄2 -3 lbs.)

Chicken whole

(3-3

⁄2 lbs.)

Cornish Hens

whole

(1-1

⁄2 lbs. each)

POWER LEVEL

COOKING TIME

⁄2

-5

⁄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

⁄3 of estimated time. Turn breast side up,

brush with butter, or browning agent. Replace waxed paper.

Cook

⁄3

of estimated time again. Shield if necessary. Cook

remaining

⁄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

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