Panasonic NN-T791, NN-S761, NN-S781 manual Directions for Cooking Poultry Pieces by Microwave

Poultry

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 rectangular dish. Place poultry breast- side down: turn over halfway through cooking. Cover with wax paper to prevent 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 THERMOMETER IN THE MICROWAVE OVEN.

Let stand, covered with foil, 10 to 15 minutes after cooking. Standing time allows the temperature to equalize throughout 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 recommended minutes per 500 g. See chart below. 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 muscles. 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 standing 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 (up to 2 kg)	P7	87°C		10 to 15
Chicken (pieces)	P7	87°C		8 to 10
Turkey	P7	87°C		10 to 15
Duck	P7	87°C		10 to 15

– 40 –