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– 46 –
Poultry and Eggs
Season as desired, but salt after cooking. Browning
sauce mixed with equal parts of butter will enhance
the appearance.
Poultry must be unstuffed. Tie legs together with cot-
ton string. Place on a microwave rack set in a rectan-
gular dish. Place poultry breast-side down: turn over
halfway through cooking. Cover with wax paper to
prevent splattering.
If the poultry is not cooked enough, return it to the
oven and cook a few more minutes at the recom-
mended power level.
DO NOT USE A CONVENTIONAL MEAT THER-
MOMETER IN THE MICROWAVE OVEN. Let stand,
covered with foil, 10 to 15 minutes after cooking.
Standing time allows the temperature to equalize
throughout the food and fi nishes the cooking pro-
cess.
If a large amount of juice accumulates in the bottom
of the baking dish, occasionally drain it. If desired,
reserve juices for making gravy.
Less-tender birds should be cooked in liquid such as
soup or broth. Use ¼ cup per 500
g
of poultry.
Use an oven cooking bag or a covered casserole.
Select a covered casserole deep enough so that bird
does not touch the lid.
If an oven cooking bag is used, prepare according
to package directions. Do not use wire twist-ties
to close bag. Use only nylon tie, a piece of cotton
string, or a strip cut from the open end of the bag.
Make six 2 cm slits on top of bag.
Cooking Poultry Pieces by Micro Power
Cover with wax paper or paper towel. Use the chart
below to determine recommended minimum cooking
times.
Arrange pieces skin-side down and evenly spread in
a shallow dish.
Turn or rearrange halfway through cooking. Shield
wing tips, drumstick ends etc., if required.
Multiply the weight of the poultry by the minimum
recommended minutes per 500
g
. See chart below.
Programme Micro Power and Time.
After cooking, check the internal temperature of the
bird with a microwave or conventional meat ther-
mometer inserted into the muscle. Check tempera-
ture in both muscles. The thermometer should not
touch bone. If it does, the reading could be inaccu-
rate. A thermometer cannot be accurately inserted
into a small bird. To check desired cooking of a
small bird, juices should be clear and the drumsticks
should readily move up and down after standing
time.
During cooking, it may be necessary to shield legs,
wings and the breast bone with foil to prevent over-
cooking. Wooden toothpicks can be used to hold foil
in place.
Cooking Whole Poultry by Micro Power
Cooking Poultry by Micro Power
POULTRY POWER
TEMPERATURE
AFTER COOKING
APPROX. COOKING TIME
(minutes per 500
g
)
Chickens 800 W 87 °C 10 to 15
Chicken (pieces) 800 W 87 °C 8 to 10
Turkey 800 W 87 °C 12 to 17
Duck 800 W 87 °C 10 to 15
F0003CA00QP_OI_07_180507.indd 46 2018/5/8 14:00:59
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