Panasonic NN-GT352 - Инструкция (Страница 35)

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Poultry
- Eng-32-
Directions for Cooking Whole Poultry by Microwave
Season as desired, but salt after cooking. Browning
sauce mixed with equal parts of butter will enhance the
appearance.
Poultry may be stuffed or unstuffed. Tie legs together with
cotton 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 pre-
vent 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 THERMOME-
TER IN THE MICROWAVE OVEN.
Let stand, covered with foil, 10-15 minutes after cooking.
Standing time allows the temperature to equalize through-
out the food and finishes 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. Multiply the weight of the poultry by the minimum recom-
mended minutes per 500 g. Programme 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 mus-
cles. 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 stand-
ing 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.
Directions for Cooking Poultry Pieces by Microwave
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.
Poultry Chart for Microwave Cooking by Time
POULTRY POWER
TEMPERATURE APPROX. COOKING TIME
AFTER COOKING (minutes per 500 g)
Chickens MEDIUM 87°C 12 - 16
Chicken (pieces) MEDIUM 87°C 10 - 12
Turkey MEDIUM 87°C 12 - 18
Duck MEDIUM 87°C 12 - 17
g
g
g
English