28 • NuWave PIC Complete Cookbook
Pork & Chicken
Tips for Pork & Chicken
•
Poultry is ready to serve once the
internal temperature* reaches 170-
180°F, or when juices run clear.
•
Pork is ready to eat when the
internal temperature* approaches
160-170°F, or once juices run clear.
•
To cut raw meat more easily, it may
help to partially freeze it first.
•
1 pound of raw chicken equals 2
cups of cooked meat.
•
When it comes to searing meat, the
cut is not ready to be flipped if it is
sticking to pan.
•
When adding raw meat to hot oil,
wear a hot pad or glove ,and/or use
tongs to prevent burns.
•
Let all meats (chicken, beef, lamb,
pork, etc.) sit for 3-5 minutes after
cooking time is complete, but
before cutting.
•
Meat should be thawed in the
refrigerator.
* A meat thermometer is essential for
checking internal temperature.