Panasonic NN-ST641W manual Poultry and Eggs

COOKING CHICKEN PIECES BY AUTO COOK

•Minimum weight 400g / Maximum weight 1.0kg

•Suitable for cooking chicken pieces such as wings, drumsticks, thighs, half breasts etc.

•Chicken pieces should be thawed completely before cooking.

•Marinate chicken pieces prior to cooking, for added flavour and colour.

•Arrange chicken pieces in a single layer in a dish with the thickest portions at the edge of the dish.

•Halfway through the cooking time, the oven will ‘beep’ and prompt you to turn over and rearrange the chicken pieces.

•At the end of cooking, stand covered, for 5 to 10 minutes before serving.

To Operate:

Select Chicken Pcs., press Serving/Weight Pad to select weight required, 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 finish cooking during standing.

SCRAMBLED EGGS

Serves: 2
Ingredients:
2 x 60 g	eggs
2 tablespoons	milk
	pinch of salt

Method:

In a 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 Med-High for 1 to 11⁄2 minutes. Stir eggs and cook for further 1 to 11⁄2 minutes. Stand, covered, for 1 minute before serving.

POACHED EGGS

Serves: 2
Ingredients:
2 x 60 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 High 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 Med- High for 1 to 11⁄2 minutes.

Stand, covered, for 1 minute before serving. Note: The size of the eggs will alter cooking time.

CHICKEN AND VEGETABLE KORMA

Serves: 4
Ingredients:
200 g	sweet potato
200 g	potato
1 tablespoon	oil
1	onion, diced
2	cloves garlic, crushed
1 teaspoon	ground coriander
1 teaspoon	ground cardamom
1 teaspoon	turmeric
1 teaspoon	ground cumin
1⁄2 teaspoon	ground cinnamon
1⁄4 cup	omato paste
1 kg	chicken thigh fillets
1	small eggplant, diced
1⁄4 cup	natural yogurt

Fresh coriander, Mango chutney and Pappadums to serve

Method:

Peel potatoes and cut into 2 cm dice Place potatoes, oil, onion and garlic into a 3-litre microwave safe dish. Cover and cook on High for 3 minutes. Add spices to dish and cook on High for 1 minute. Stir in tomato paste and cook for a further 1-minute on High. Trim excess fat from chicken and cut fillets into thirds. Stir into vegetable mixture and cook covered on Medium-High for 10 minutes, stirring halfway through cooking. Add eggplant and cook for a further 5 minutes on High, stirring halfway through cooking. Stir through yogurt and serve with coriander, mango chutney and pappadums.

Poultry and Eggs

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