LG LMHM2237ST Owner's Manual

- 24 -

• 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 or cook with a sauce to give a

browned appearance.

• Tend 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.

• The 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 covered with foil after cooking

for 10 minutes.

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

HI

HI

HI

4

1/2

-5

1/2

minutes

per lb.

12-13 minutes 

per lb.

6-7 minutes 

per lb.

Wash pieces, shake the water off, and prepare for 

cooking. 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 after cooking.

Wash, shake the water off, and prepare for cooking. 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.

Wash, shake the water off, and prepare for cooking. 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

(2

1/2

-3 lbs.)

Chicken whole

(3-3

1/2

lbs.)

Cornish hens

whole

(1-1

1/2

 lbs. each)