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Cooking Whole Chicken by Sensor Cook (S)
• Minimum weight 1.0 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.
• 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
Start.
Cooking Chicken Pieces by Sensor Cook (S)
• Minimum weight 250g / Maximum weight 1.5 kg
• Suitable for cooking chicken pieces, such as wings,
thighs, legs, breast fillets.
• Chicken pieces should be completely thawed
before cooking.
• 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.
• Cover dish securely with plastic wrap.
• During the cooking time, the oven will ‘beep’ and
instruct you to 'RE-ARRANGE'. Remove the plastic
wrap completely from dish. There is no need to re-
cover.
• Let stand 5 to 10 minutes at the completion of
cooking.
To Operate: Press Chicken Pcs, then press Start.
SCRAMBLED EGGS
Serves: 2
Ingredients:
4 x 61 g eggs
4 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 P6 for 2 to
2
1
⁄
2 minutes. Stir eggs and cook for further 2
1
⁄
2 to 3
minutes. Stand, covered, for 1 minute before
serving.
Cooking Chicken Pieces by Auto Cook
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• Minimum weight 400g / Maximum weight 1000g
• 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 for Auto Cook:
Press Chicken Pcs. 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.
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 1
1
⁄2 minutes.
Stand, covered, for 1 minute before serving.
Note: The size of the eggs will alter cooking time.
Poultry and Eggs