Maytag mmv5165 Guía Del Usuario

19

• 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 Table below provides detailed directions, 
Power Level, and Cooking Time settings for most cuts and 
types of poultry.

Chicken pieces
(2½-3 lbs.)

Chicken whole
(3-3½ lbs.)

Cornish Hens
whole
(1-1½ lbs. each)

HI

HI

HI

4½-5½ minutes

per pound

12-13 minutes

per pound

6-7 minutes

per pound

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 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). Temperature in breast should be 170°F before serving.

Operating Instructions