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– 42 –
Poultry and Eggs
If desired, brush chicken with butter, margarine, oil
or sauce before and during grilling. Basting helps
prevent chicken from drying out.
Place chicken skin-side down on rack onto the oven
tray.
Cook for times recommended in the chart. Halfway
through cooking, turn chicken skin-side up.
Season after cooking.
To test for desired cooking, cut into chicken.
Chicken should be white in colour, and juices should
be clear.
Poultry Chart for Combination Cooking
POULTRY
Combination Cooking
Cooking Directions
Combination
Setting
Cooking Time
Chicken
(up to 2.8 k
g
)
Combination 1 15 min./500
g
Place on wire rack set on glass
tray, baste halfway through
cooking.
Chicken Pieces
(1 to 1.5 k
g
)
Combination 1 10 – 12 min./500
g
Suitable for all pieces.
Turkey
(2 to 6 k
g
)
Combination 1 15 min./500
g
Place on wire rack set on glass
tray, baste halfway through
cooking.
Duck
(1.5 to 2.5 k
g
)
Combination 1 15 to 18 min./500
g
Pierce skin at 2 cm intervals.
Place on wire rack set on glass
tray, baste halfway through
cooking.
Directions for Cooking Poultry by Combination
Directions for Cooking Chicken Pieces by Combination
Wash poultry and pat dry. Season poultry as desired.
Whole poultry may be roasted stuffed or unstuffed.
Whole Roasting Chickens (1.0 k
g
to 2.8 k
g
):
Place chicken on wire rack set on glass tray. Shield
drumsticks with a strip of foil for the fi rst 30 minutes
of cooking. (Foil should not touch rack or oven walls,
as arcing may occur.)
Whole Duck (1.5 k
g
to 2.5 k
g
):
Pierce skin at 2 cm intervals with a fork to allow fat to
drain from duck. Place duck on wire rack set on glass
tray. Drain juices from dish once during cooking.
Whole Turkey (2 k
g
to 6 k
g
):
Place turkey on wire rack set on glass tray. Halfway
through cooking, shield tops of drumsticks with a
strip of foil. (Foil should not touch oven walls, as
arcing may occur.) Drain juice from dish once during
cooking.
To Cook by Manual Combination:
Multiply the ready to cook weight of the poultry by
the minimum recommended minutes per 500 grams.
Programme the Combination Setting and Time.
Press Start.
After cooking allow to stand, covered, for 10 minutes.
This stand time allows for easier carving and fi nishes
cooking. During stand time test for desired cooking.
Small poultry is cooked when juices run clear and the
drumsticks readily move up and down. Large poultry
should be checked with a meat thermometer inserted
in both thigh joints. If thermometer touches bone, the
reading may be inaccurate.
If poultry is undercooked,
cook a few more minutes at the recommended
Combination Setting.
F00039X90QP_CB.indd 42F00039X90QP_CB.indd 42 2012-6-11 11:37:222012-6-11 11:37:22
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