| Poultry Type |
Amount |
Power Level |
Time |
Doneness |
Chicken, broiler-fryer
(cut up)
|
3 to 3 1/2 lb |
Medium-High (70%) |
18 to 22 min, rearranging once; let stand 5 min |
Juice is no longer pink when centers of thickest pieces are cut. |
Chicken breast halves
(bone in) |
2 (1 to 1 1/2 lb)
4 (2 to 2 1/2 lb)
|
Medium
(60%)
Medium-High
(70%)
|
14 to 16 min;
let stand 5 min
18 to 22 min;
let stand 5 min
|
Juice is no longer pink when centers of thickest pieces are cut. |
Chicken breast halves
(boneless)
|
4 (1 to 1 1/2 lb) |
Medium (60%) |
14 to 16 min;
let stand 5 min |
Juice is no longer pink when centers of thickest pieces are cut. |
| Chicken drummies/wings |
1 1/2 to 2 lb |
High (100%) |
10 to 12 min, rearranging once; let stand 5 min |
Juice is no longer pink when centers of thickest pieces are cut. |
| Chicken legs or thighs |
1 to 1 1/2 lb |
High (100%) |
9 to 11 min;
let stand 5 min |
Juice is no longer pink when centers of thickest pieces are cut. |
Ground turkey or chicken
|
1 lb |
High (100%) |
4 to 6 min, stirring once |
No longer pink. |
Ground turkey or chicken patties
(1/2 inch thick)
|
1 lb |
Medium-High (70%) |
6 to 8 min, rearranging once; let stand 5 min |
No longer pink in center. |
| Turkey tenderloins |
1 to 1 1/2 lb |
Medium (50%) |
6 to 8 min; let stand 3 min |
Juice is no longer pink when centers of thickest pieces are cut. |
| Turkey breast slices |
1 to 1 1/2 lb |
Medium-High (70%) |
Roll up slices; place seam side down in dish. Microwave 8 to 10 min; let stand 3 min |
No longer pink in center. |
| Rock Cornish hens |
2 hens (1 1/2 lb each) |
Medium-High (70%) |
30 to 35 min, rearranging once; let stand 5 min |
Meat thermometer reads 180ºF and juice is no longer pink when center of thigh is cut. |