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– 41 –
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
cotton string. Place on a microwave rack set in a
rectangular 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
recommended power level.
DO NOT USE A CONVENTIONAL MEAT
THERMOMETER 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 process.
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
1
⁄
4
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.
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
thermometer inserted into the muscle. Check
temperature in both muscles. The thermometer
should not touch bone. If it does, the reading could
be inaccurate. 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
overcooking. Wooden toothpicks can be used to hold
foil in place.
Cooking Poultry by Micro Power
POULTRY POWER
TEMPERATURE
AFTER COOKING
APPROX. COOKING TIME
(minutes per 500
g
)
Chickens P7 87 °C 10 to 15
Chicken (pieces) P7 87 °C 8 to 10
Turkey P7 87 °C 12 to 17
Duck P7 87 °C 10 to 15
Cooking Poultry Pieces by Micro Power
Cooking Whole Poultry by Micro Power
F00039X90QP_CB.indd 41F00039X90QP_CB.indd 41 2012-6-11 11:37:222012-6-11 11:37:22
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