Meat
With the help of your microwave, you can serve twice the meal in half the time. Best of all, you don’t have to remember to take the meat out of the freezer in the morning for an evening meal. Defrosting techniques and fast cooking eliminate all these
Cooking meat: tips & techniques
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Defrost meat completely before cooking. Trim off excess fat.
Place meat
Drain juices as they accumulate to minimize spattering and avoid undercooking bottom of meat.
Shield thin or bony portions with strips of foil to prevent overcooking. Keep foil at least 2.5 cm (1 in) from oven walls, and do not cover more than
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Cover meat with wax paper to prevent spattering.
Let meat stand covered with foil IO to 15 minutes after removing from microwave. Internal temperature of meat may rise 3°C to 9°C (5°F to 15°F) during standing time.
Use oven cooking bags for less tender cuts of meat.
Poultry
Cooking poultry: tips & techniques
l Defrost poultry completely before cooking.
l Arrange poultry so that thicker pieces face the outside of the baking dish. If cooking legs, arrange them like spokes of wheels.
l Cover the baking dish with wax paper to minimize spattering.
l Turn over both whole poultry and poultry pieces to ensure even cooking. l Drain and discard juices as they accumulate.
l Shield thin or bony pieces with small strips of aluminum foil to prevent overcooking. Keep foil at least 2.5 cm (1 in) from oven walls and other pieces of foil.
. Use a browning agent or cook with a sauce to give browned appearance.
l Cook poultry until no longer pink and juices run clear. Temperatures in thigh meat should be
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