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Poultry and Eggs
C
OOKING
C
HICKEN
P
IECES BY
A
UTO
C
OOK
• Minimum weight 400g / Maximum weight 1.0kg
• 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
fl avour 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:
Select Chicken Pcs., press Serving/Weight Pad to
select weight required, then press Start.
C
OOKING
E
GGS BY
M
ICRO
P
OWER
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 fi nish cooking during standing.
S
CRAMBLED
E
GGS
Serves: 2
Ingredients:
2 x 60 g eggs
2 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 Med-High
for 1 to 1
1
⁄
2
minutes. Stir eggs and cook for further 1
to 1
1
⁄
2
minutes. Stand, covered, for 1 minute before
serving.
P
OACHED
E
GGS
Serves: 2
Ingredients:
2 x 60 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 High 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 Med-
High for 1 to 1
1
⁄
2
minutes.
Stand, covered, for 1 minute before serving.
Note: The size of the eggs will alter cooking time.
C
HICKEN AND
V
EGETABLE
K
ORMA
Serves: 4
Ingredients:
200 g sweet potato
200 g potato
1 tablespoon oil
1 onion, diced
2 cloves garlic, crushed
1 teaspoon ground coriander
1 teaspoon ground cardamom
1 teaspoon turmeric
1 teaspoon ground cumin
1
⁄
2
teaspoon ground cinnamon
1
⁄
4
cup omato paste
1 kg chicken thigh fi llets
1 small eggplant, diced
1
⁄
4
cup natural yogurt
Fresh coriander, Mango chutney and Pappadums to
serve
Method:
Peel potatoes and cut into 2 cm dice Place potatoes,
oil, onion and garlic into a 3-litre microwave safe
dish. Cover and cook on High for 3 minutes. Add
spices to dish and cook on High for 1 minute. Stir
in tomato paste and cook for a further 1-minute on
High. Trim excess fat from chicken and cut fi llets into
thirds. Stir into vegetable mixture and cook covered
on Medium-High for 10 minutes, stirring halfway
through cooking. Add eggplant and cook for a further
5 minutes on High, stirring halfway through cooking.
Stir through yogurt and serve with coriander, mango
chutney and pappadums.