– 32 –
Poultry and Eggs
C
OOKING
C
HICKEN
P
IECES BY
S
ENSOR
C
OOK (400 g - 1.0 kg)
• Suitable for cooking chicken pieces, such as wings,
thighs, legs, breast fi llets.
• Chicken pieces should be completely thawed
before cooking.
• Marinate chicken pieces before cooking for added
fl avour and colour.
• Arrange chicken pieces skin side down with thicker,
meatier portions towards the edge of dish.
• Cover securely with plastic wrap.
• 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
:
Select
Chicken Pcs.
, 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 P6 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 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.
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 P10 for 3 minutes. Add
spices to dish and cook on P10 for 1 minute. Stir
in tomato paste and cook for a further 1-minute on
P10. Trim excess fat from chicken and cut fi llets
into thirds. Stir into vegetable mixture and cook
covered on P7 for 10 minutes, stirring halfway
through cooking. Add eggplant and cook for a further
5 minutes on P10, stirring halfway through cooking.
Stir through yogurt and serve with coriander, mango
chutney and pappadums.
F00039Y50QP_CB.indd 32
F00039Y50QP_CB.indd 32
2011-6-29 10:41:39
2011-6-29 10:41:39
