I need to know the cooking times for my chicken

I suggest you check out the link below...

https://www.google.co.uk/search?q=How+much+time+to+cook+chicken+legs+and+thighs+in+deep+fryer&rlz=1C1CAFB_enGB673GB676&oq=How+much+time+to+cook+chicken+legs+and+thighs+in+deep+fryer&aqs=chrome..69i57&sourceid=chrome&ie=UTF-8

Time depends on how you're cooking, vegs depends on type of dish. Do you prefer them crisp with lot of color as in stir fry? Poultry of course most always goes by internal temp of 180 Personally if I'm cooking vegs and chicken I cook the chicken almost done,remove it from pan, add my vegs to the pan, cooking them fast and hot to preserve the color and a tad crisp then dump your chicken pieces back in, stir together letting the flavored mingle and enjoy!

Bone-in chicken requires slightly more time to cook than boneless cuts. The average time to deep fry wingdings is around four minutes. Whole wings take about 10 minutes, and thighs and legs require 12 minutes. Bring chicken to room temperature before cooking to use these time estimates; along with following times for cooking, watch for the color of the chicken's breading to develop a deep brown color. Fry chicken in a high smoking point oil heated to 350 degrees F and remove pieces as they become golden brown and float. Check internal temperature using a kitchen thermometer to ensure doneness; internal temperature should register at 165 F.

Check your manual for recommended cooking times. Here is a good reference site: http://www.food.com/recipe/how-to-microwave-a-whole-chicken-459929

Just make sure you have achieved the internal temperature of 165 degrees (F).

1.-rinse the chicken
2.-set the chicken in a pot
3.-put onion, garlic,coriander, mint (very few), salt
4.-pour some water (till you cover the chicken)
5.-put it on fire till the chicken get cooked but not too much
6.-from time to time taste the soup in case you need to add pepper or salt

Cooking meat is not a good idea especially chicken, few microwaves have a higher enough temperature to properly cook it, you are using a 700 watt microwave, the core temperature is simply not high enough to properly cook the meat. I strongly recommend the regular oven for proper cooking and safety, plus it will taste better.

You have to kill the chicken first!!

Seriously what are you trying to do???, if it's cooking a whole chicken in a microwave, it is difficult to get a thorouh cooking because usually whole chickens are hollow in the middle, so you need to put stuffing in it to get a better performance as microwavs tend to heat in the middle of stuff, (air is hard to heat) try a stuffing with lots of moist (water) it will steam kook the chicken with a lot of flavour... remember to avoid stuffing that contains beens or seeds as they could explode inside the chicken and ruine a good supper... personally I prefer my chicken oven baked (all night at a low temp) I know I'm not GREEN by saying that I only use my microwave to quickly heat up left overs LOL!

this depends on how thick the sausages are. For sausages that are about 1 - 1 1/2 inches thick it will take about 10-15 minutes. the best way to tell if a sausage is done (chicken or pork) is to insert a meat thermometer into the end of the sausage about 3 inches deep. When the meat is done it will read 160 deg F.

Search the internet for “roast chicken recipe for microwave”
Here is one just in case you don’t find one:
Microwave Roast Chicken
3 lbs. chicken
1 tsp. salt
4 tbsp. butter or margarine
1 tsp. paprika
Instructions
Melt butter in a custard cup in microwave. Mix paprika into melted butter. Wash chicken (reserve giblets, these are best cooked conventionally). Sprinkle inside of chicken with salt. Cover ends of legs, tail, and wings with small pieces of saran wrap or wax paper. Place trivet on inverted saucer or small casserole lid in 12 x 7 inch baking dish. Place chicken breast side down on saucers. Brush with butter. Cover with waxed paper. Cook 12 minutes. Remove wax paper or saran warp from legs, tail, and wings. Turn chicken breast side up and brush with butter. Cover with wax paper and cook 12 minutes more or until meat thermometer registers 180 degrees (temperature will increase to 195 degrees during standing).

DO NOT USE MEAT THERMOMETER IN OVEN WHEN COOKING!! Remove chicken from oven; cover with aluminum foil and let stand 15 to 20 minutes before carving. Note: For other weights of chicken, allow 8 minutes cooking time per pound.

Oil darkens with use the oil food molecules burn when subjected to high prolonged heat.
When frying foods such as fish or chicken use the oil once.

Do not filter oil over to reuse. Storing the oil in the refrigerator may extend the life of the oil, this should not be done ever. This process of chilling the oil and then burning the oil to room temperature causes excessive splattering furing the heat up.

Storing the covered oil in a cool dark place, for up to three months. ( remember to check oil when you use for color, smell, or excessive foaming. Throw out if there is signs of all the above.

This unit has a warranty for one year from the day of purchase.


Cooking:

When starting let unit reheat 7-10 minutes. This will get the heat to desired temperature. Re4ady light will cycle on/off during frying as temperature fluctuates due to food load.
Types of foods cooking: temperatures and time of cooking

Chicken strips 375 F. 5-8 minutes

Chicken pieces, bone-in 375 F. 15-20 minutes

Fish, battered 340 F. 8-10 minutes

French fries, frozen 375F. 3-5 minutes

F375F. 3-5 minutes

Onion rings 375 F. 3-5 minutes

Shrimp, breaded 375 F. 2-5 minutes
When frying frozen food if iced rub off lose as this can make the temperature of oil cool down. Pre-cooked frozen food cooks faster and does not come out oily.


I cannot wait to start cooking in mine as I got it for a christmas gift. Great recipes in the owners manual:

Apples fritters yum yum,beer batter for fish or chicken, deep fried chicken , chicken Kiev, quick doughnut made from biscuits, add topping of ground cinnamon and suger.