6. Let stand for 5-1 0 minutes wrapped in foil after cooking before carving. The standing time is very important
as it ‘finishes off’ the cooking time.
7. Ensure poultry is thoroughly cooked before eating. Whole poultry is cooked when the juices run clear from
the inside thigh when it is pierced with a sharp knife. Poultry portions should be pierced with a sharp knife
through the thickest part to ensure that the juices are clear and the flesh is firm.
POULTRY COOKING CHART
Poultry Microwave power Cooking Time per pound
Chicken
Whole
a
11-l 2 minutes
Breast(boned)
a
1
O-l 2 minutes
Portions
a
11-1 2 minutes
Turkey
Whole
a
1 O-1 2 minutes
NOTE: The above timings should be regarded as a guide only to allow for individual tastes and preferences.
Timings may vary due to shape and composition of the food.
GENERAL PROCEDURE FOR COOKING FISH
1. Arrange fish in a large shallow non-metallic dish or casserole.
2. Cover with pierced microwave plastic film or casserole lid.
3. Place the dish on the turntable.
4. Cook according to the instructions in the cooking chart. Flakes of butter can be added to the fish if desired.
5. Let stand as directed in the cooking chart before serving.
6. After standing time, check to see that the fish is thoroughly cooked. The fish should be opaque and
flake easily.
FRESH FISH COOKING CHART
Fish
Fish Fillets
Whole Mackerel,
Cleaned and Prepared
Whole Trout, Cleaned
and Prepared
Salmon Steaks
Microwave Cooking lime
power
per pound
Method
HIGH 6-7 minutes Add 1-2x15 ml(l-2 tbsp) milk
HIGH 6-7 minutes
-
HIGH 7-a minutes
-
3-4 minutes
HIGH 7-a minutes Add 1-2x15 ml(1-2 tbsp) milk
3-4 minutes
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