Filter
Top Products
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 meal-planning roadblocks.
Cooking meat: tips & techniques
l
Defrost meat completely before cooking.
l
Trim off excess fat.
l
Place meat fat-side down on microwavable roast rack.
l
Turn over halfway through cooking to ensure even cooking.
l
Arrange meat so thicker portions are toward outside of dish.
l
Drain juices as they accumulate to minimize spattering and avoid undercooking bottom of meat.
l
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 one-third of the meat at any one time.
l
Cover meat with wax paper to prevent spattering.
l
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.
l
Use oven cooking bags for less tender cuts of meat.
Poultry
Microwave-cooked chicken is juicy and succulent. Whole poultry becomes golden but not crisp. For the
crispier, conventional crust, pop the poultry in your conventional oven at 230°C (450°F) for IO to 15
minutes. The same technique is also convenient when barbecuing. Defrost and precook in your micro-
wave oven, then flash-cook on the grill for that barbecue flavor.
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 82”C-90°C
(18O”F-185°F) when done. Let stand covered with foil IO minutes.
39