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Cooking Whole Chicken by Sensor Cook (S)
• Minimum Weight 1.4 kg / Maximum Weight 2.0 kg
• Whole chickens should be cooked directly from the refrigerator and totally thawed.
• Tie legs together with string.
• Place onto a microwave rack set inside a dish.
• Place whole poultry breast side down.
• Do not stuff poultry with raw meat, bread crumbs or cooked rice, seasonings may be used.
• Marinate or baste chicken before cooking for added flavour and colour.
• Cover dish completely and securely with plastic wrap.
• Anytime during the cooking time, the oven will ‘beep’ and instruct you to turn over. At this time, shield the wings and drumstick ends, if needed. Remove plastic.
• Let stand 10 to 15 minutes at the completion of cooking. This makes carving the meat easier and ensures that the heat is even throughout.
| To Operate: Press Whole Chicken, then press | |
Eggs | Start. | |
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Cooking Chicken Pieces by | ||
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| Sensor Cook (S) / Auto Cook Å | |
and | • Suitable for cooking chicken pieces, such as wings, | |
| ||
| thighs, drumsticks and breasts. | |
Poultry | • Chicken pieces should be completely thawed | |
before cooking. | ||
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• Marinate chicken pieces before cooking for added flavour and colour.
• Arrange chicken pieces skin side down with thicker, meatier portions towards the edge of dish.
Sensor Cook (S) (250 g - 1.2 kg)
•Cover dish securely with plastic wrap.
•Anytime 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
•Let stand 5 to 10 minutes at the completion of cooking.
To Operate by Sensor Cook: Press Chicken
Pieces, then press Start.
Auto Cook Å (400 g - 1.0 kg)
•Leave chicken pieces uncovered if desired.
•Halfway through the cooking time, the oven will 'beep' and prompt you to turn over and
•Let stand 5 to 10 minutes at the completion of cooking.
To Operate by Auto Cook: Press Auto Cook to Chicken pieces. Select the serving / 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 finish cooking during standing.
SCRAMBLED EGGS
Serves: 2
Ingredients: |
|
4 x 61 g | eggs |
4 tablespoons | milk |
| pinch of salt |
Method:
In
POACHED EGGS
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 11⁄2 minutes.
Stand, covered, for 1 minute before serving.
Note: The size of the eggs will alter cooking time.
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