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– 38 –
Poultry and Eggs
C
OOKING
C
HICKEN
P
IECES BY
S
ENSOR
C
OOK (400 g - 1.0 kg)
• Suitable for cooking chicken pieces, such as wings,
thighs, legs, breast fi llets.
• Chicken pieces should be completely thawed
before cooking.
• Marinate chicken pieces before cooking for added
fl avour and colour.
• Arrange chicken pieces skin side down with thicker,
meatier portions towards the edge of dish.
• Cover securely with plastic wrap.
• During the cooking time, the oven will ‘beep’ and
instruct you to ‘Turn over/Rearrange’. Remove the
plastic wrap completely from dish. There is no need
to re-cover.
• Let stand 5 to 10 minutes at the completion of
cooking.
To Operate:
Press Sensor Cook Pad and turn Sensor Menu
Dial to select Chicken Pcs., then press Start.
C
OOKING
E
GGS BY
M
ICRO
P
OWER
Boiled Eggs: Do not boil eggs in your microwave.
Raw eggs boiled in their shells can explode and
cause serious injury.
Poached Eggs: The membrane on egg yolks must
be pierced before cooking, otherwise steam will build
up and cause yolk to pop.
Scrambled Eggs: Slightly undercook scrambled
eggs as they will fi nish cooking during standing.
S
CRAMBLED
E
GGS
Serves: 2
Ingredients:
4 x 61 g eggs
4 tablespoons milk
pinch of salt
Method:
In 1-litre casserole dish, beat eggs lightly with whisk.
Add milk and salt. Whisk until well combined. Cover
dish with plastic wrap and cook on P6 for 2 to 2
1
⁄
2
minutes. Stir eggs and cook for further 2
1
⁄
2
to 3
minutes. Stand, covered, for 1 minute before serving.
P
OACHED
E
GGS
Serves: 2
Ingredients:
2 x 61 g eggs
1
⁄
2
cup hot tap water
dash of vinegar
pinch of salt
Method:
Place one quarter of cup of water, dash of vinegar
and pinch of salt into 2 ramekin dishes or small glass
bowls. Heat water on P10 for 30 - 60 seconds. Break
egg into the water and with toothpick pierce the
egg yolk twice and egg white several times. Cover
dishes with plastic wrap and cook on P6 for 1 to 1
1
⁄
2
minutes.
Stand, covered, for 1 minute before serving.
Note: The size of the eggs will alter cooking time.
F00039Y40QP_CB.indd 38F00039Y40QP_CB.indd 38 2011-6-29 15:38:112011-6-29 15:38:11
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