Panasonic NN GT352W: Poultry

Poultry

Directions for Cooking Whole Poultry by Microwave

Season as desired, but salt after cooking. Browning

Multiply the weight of the poultry by the minimum recom-

sauce mixed with equal parts of butter will enhance the

mended minutes per 500 g. Programme Power and Time.

appearance.

After cooking, check the internal temperature of the bird

Poultry may be stuffed or unstuffed. Tie legs together with

with a microwave or conventional meat thermometer

cotton string. Place on a microwave rack set in a rectan-

inserted into the muscle. Check temperature in both mus-

gular dish. Place poultry breast-side down: turn over

cles. The thermometer should not touch bone. If it does,

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halfway through cooking. Cover with wax paper to pre-

the reading could be inaccurate. A thermometer cannot

vent splattering.

be accurately inserted into a small bird. To check desired

If the poultry is not cooked enough, return it to the oven

cooking of a small bird, juices should be clear and the

and cook a few more minutes at the recommended power

drumsticks should readily move up and down after stand-

level.

ing time.

DO NOT USE A CONVENTIONAL MEAT THERMOME-

During cooking, it may be necessary to shield legs, wings

TER IN THE MICROWAVE OVEN.

and the breast bone with foil to prevent overcooking.

Let stand, covered with foil, 10-15 minutes after cooking.

Wooden toothpicks can be used to hold foil in place.

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.

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

TEMPERATURE APPROX. COOKING TIME

POULTRY POWER

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

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g

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g

Poultry

CHICKEN SAN CHOY BAU

HONEY SESAME WINGS

Serves: 4

Serves: 4-6

Ingredients:

Ingredients:

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10 dried chinese mushrooms

1 kg chicken wings

kg

10 ml (2 teaspoons) sesame oil

5 ml (1 teaspoon) chopped garlic

1 clove garlic, chopped

5 ml (1 teaspoon) chopped ginger

1

500g minced chicken

g

60 ml (

/4 cup) coy sauce

1

10 water chestnuts, finely chopped

60 ml (

/4 cup) honey

125 g bamboo shoots, chopped

g

30 g (2 tablespoons) sesame seeds

g

15 ml (1 tablespoon) soy sauce

10 ml (2 teaspoons) oyster sauce

Method:

30 ml (2 tablespoons) sherry

Ware: 2-liter bowl, flat dish

1 small iceberge lettuce

1. Place all ingredients in bowl, stir until combined.

Marinate for at least 2 hours.

Method:

2. Remove chicken from marinade and place in a flat dish

1. Cover mushrooms with boiling water, stand for 30

cook on MED-HIGH for 18-20 minutes or until cook.

minutes. Drain, remove stems and chop finely.

2. Place oil and garlic in a 2-litre casserole dish,

CHICKEN FILLET WITH SOUR CREAM

cook on HIGH for 50-60 seconds.

Serves: 4

3. Add chicken and cook on MEDIUM for 10-12

minutes. Add remaining ingredients except lettuce

Ingredients:

and cook on MEDIUM for 6-8 minutes.

4 small single chicken breast fillet

4. Separate lettuce leaves, place tablespoons of

15 ml (1 tablespoon) batter

mixture into each lettuce leaf. Serve immediately.

Salt, spices mix for chicken

Sauce

CHICKEN LIVER WITH SOUR CREAM

15 ml (1 tablespoon) mustard

Serves: 4

5 g (1 teaspoon) chicken stock powder

g

30 ml (2 tablespoons) lemon juice

1

Ingredients:

125 ml (

/2 cup) sour cream

200 g onion, sliced round

g

15 ml (1 tablespoon) vegetable oil

Method:

500 g chicken liver

g

Ware: 2-liter pot, plastic wrap

10 g (1 tablespoon) flour

g

1. Flatten chicken fillets. Place butter and chicken in a

250 ml (1 cup) cour cream

ware and cook on MED-HIGH for 8-10 minutes. Turning

Salt and pepper on taste

halfway through cooking.

2. Remove chicken and add remaining ingredients to dish,

Method:

stir well. Cook on HIGH power for 2-3 minutes. Serve

Ware: 1.5 -2.0 liter pot, plastic wrap

sauce over chicken.

1. Cook onion with vegetable oil on HIGH for 5 minutes.

Stir in chicken liver, flour, then add sour cream, water,

CHAHOHBILI

salt, pepper and stir well.

Serves: 4

2. Cook, covered, on HIGH power for 5-7minutes. Stir; go

on to cook on MEDIUM 2-3 minutes or until cook. Stand

Ingredients:

for 5 min., stir well liver with sauce before serving.

440 g (1can) tomatoes

g

1

60 ml (

/4 cup) Tomato-paste

10 ml (2 teaspoons) copped garlic

2 onion, diced

10 ml (2 teaspoons) dry spices on taste

1 kg chicken drumsticks

kg

Method:

Ware: square casserole dish.

1. Place all ingredients in ware. Stir well. Cook on MED-

HIGH power for 10-12 minutes.

2. Turn chicken, go on cook on MED-HIGH for 10-12 min-

utes or for cook.

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