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– 43 –
Poultry and Eggs
C
OOKING
C
HICKEN
P
IECES BY
S
ENSOR
C
OOK (400
g
- 1.0 k
g
)
• 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.
Roast Chicken by Auto Combi
(250
g
- 2.0 k
g
)
• It is suitable for roasting whole chicken.
• Chicken should be completely thawed before
cooking.
• Marinate chicken before cooking for added fl avour
and colour.
• May be marinated with gravy or vegetables.
• Place prepared chicken on a microwave safe and
heat proof dish.
• Turn over at the beep.
• Let stand 5 to 10 minutes at the completion of
cooking.
To Operate:
Press Auto Combi Pad once, turn the Weight Dial
to select desired weight, then Press Start.
Cooking Eggs by Micro Power
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.
F00039X90QP_CB.indd 43F00039X90QP_CB.indd 43 2012-6-11 11:37:222012-6-11 11:37:22
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