Maytag MMV1153AA Manuale Utente

17

• 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.

Cooking

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.

Chicken pieces 

HI 

4½-5½ minutes

(2½-3 lbs.) 

 

per lb. 

Chicken whole 

HI 

12-13 minutes

(3-3½ lbs.) 

 

per lb. 

Cornish Hens 

HI 

6-7 minutes

whole  

per 

lb. 

(1-1½ lbs. each)