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Poultry and Eggs
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: Select Whole Chicken, then press
Start.
Cooking Chicken Pieces by
Sensor Cook (S) / Auto Cook
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• Suitable for cooking chicken pieces, such as wings,
thighs, drumsticks and breasts.
• 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.
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 re-cover.
• Let stand 5 to 10 minutes at the completion of
cooking.
To Operate by Sensor Cook: Select Chicken
Pieces, then press Start.
Auto Cook
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(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 re-arrange
the chicken pieces.
• 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 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.
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.