Toastmaster TMW3504W User Manual
Page 23
21.
20.
Microwave Oven Use and Care Guide
Poultry
Microwave
Cooking Time
power
Per Pound
CHICKEN
Whole
8
12 to 14 minutes
Breast (boned)
8
10 to 12 minutes
Portions
8
11 to 13 minutes
TURKEY
Whole
8
13 to 15 minutes
FISH
Arrange fish in a large shallow non-metallic dish or casserole.
◆ Cover with pierced microwave plastic wrap or casserole lid.
◆ Place the dish on the turntable.
◆ Cook according to the instructions in the Fresh Fish Cooking Table
below. Flakes of butter can be added to the fish if desired.
◆ After standing time, check to see that the fish is thoroughly cooked.
The fish should be opaque and flake easily.
NOTE: The times listed above are only a guide. Allow for difference
in individual tastes and preferences. The times may also vary due to
the shape, cut and composition of the food. If whole poultry is
stuffed, the weight of the stuffed bird should be used when
calculating the cooking time.
Fish
Microwave Cooking
Time
Butter/
Power
Per Pound
Others
Fish Fillets
HIGH
5 minutes
Add
to 7 minutes
1 to 2 tbsp
lemon juice
Whole Mackerel,
HIGH
5 minutes
•
Cleaned and Prepared
to 7 minutes
Whole Trout,
HIGH
6 minutes
•
Cleaned and Prepared
to 9 minutes
Salmon Steaks
HIGH
6 minutes
Add
to 8 minutes
1 to 2 tbsp
lemon juice
POULTRY
◆ No special techniques are required. Poultry should be prepared
as with conventional cooking (season if desired).
◆ Poultry should be thoroughly defrosted. Remove giblets and any
metal clamps.
◆ Prick the skin and brush lightly with vegetable oil unless the
poultry is self-basing.
◆ All poultry should be placed on a Microwave roasting rack or a
Microwave-proof plate and placed on the Glass Turntable.
◆ Cook according to the instructions in the Poultry Cooking Table
below. Turn over halfway though the cooking time. Because of its
shape, poultry has a tendency to cook unevenly, especially in very
bony parts. Turning over during roasting helps to cook these
areas evenly.
◆ Make sure poultry is thoroughly cooked when the juices run clear
from the inside thigh. Pierced with a sharp knife through the
thickest part to ensure that the juices are clear and the flesh is firm.
POULTRY COOKING TABLE