8
POULTRY
POULTRY MENU GUIDE
When you cook the following menus with QUICK AND EASY, press the POULTRY pad and then touch desired
menu on the screen.
NOTE: The menus with “
*
” are cooked by the sensor. It is not necessary to enter quantity for them.
Standing
Time
(minutes)
3-5
15
Menu
Procedure
Chicken Breasts
Seasoned Chicken Roll
NOTE: For Roast Chicken, you may be required to turn meat over upon removing the plastic wrap. The oven display will inform when to follow this procedure.
• Place the meat, 2 tbsp flour and 1 tbsp paprika in a freezer bag. And toss until chicken is coated.
• Place the meat on a small roasting rack.
• When oven stops, turn meat over.
• After cooking, stand covered with aluminium foil and serve with your favourite sauce.
• Place chicken roll on a roasting rack.
• When oven stops, drain excessive juice, turn over and continue cooking.
• After cooking, stand covered with aluminium foil.
0.2-1.0 kg
Weight
Range
1 serve
(approx. 1500 g)
+ 3°C
Refrigerated
+ 3°C
Refrigerated
1-5
Chicken Pieces*
• Place the pieces on a small roasting rack in a casserole dish with the thickest portions towards the
outside of the rack .
• Season with season salt.
• Cover with 2 sheets of plastic wrap. Ensure that the start and finish extends down the sides and at
least 2cm across the bottom of the dish. Pierce both layers of plastic wrap with a carving fork 8 times
around edges. (See diagrams on page
6
)
• When oven stops, remove wrap, drain excessive juice, turn over, season and continue cooking.
• After cooking, stand covered with aluminium foil.
0.1-1.0 kg
+ 3°C
Refrigerated
5-15
1
10-20
• Remove neck, tail and excess fat from chicken.
• Rinse inside of chicken with cold tap water.
• Drain and dry chicken with paper towel.
• Tie legs together prior to cooking.
• Place the chicken on a small roasting rack breast side down in a casserole dish.
• Cover with 2 sheets of plastic wrap. Ensure that the start and finish extends down the sides and at
least 2cm across the bottom of the dish. Pierce both layers of plastic wrap with a carving fork 8 times
around edges. (See diagrams on page
6
)
• When oven stops, remove wrap, drain excessive juice, brush with butter, season and continue
cooking.
• When oven stops, turn chicken over and season.
• After cooking, stand covered with aluminium foil.
Roast Chicken*
Chicken Kebabs
Roast Turkey
• Place the kebabs on a roasting rack.
• When oven stops, turn over.
• After cooking, stand covered with aluminium foil.
• Remove neck, tail and excess fat from turkey.
• Rinse inside of turkey with cold tap water.
• Drain and dry turkey with paper towel.
• Tie legs together prior to cooking.
• Place the turkey on a roasting rack breast side down in a casserole dish.
• Cover with 2 sheets of plastic wrap. Ensure that the start and finish extends down the sides and at
least 2cm across the bottom of the dish. Pierce both layers of plastic wrap with a carving fork 8 times
around edges. (See diagrams on page
6
)
• When oven stops, remove wrap, drain excessive juice, turn over, season and continue cooking.
• After cooking, stand covered with aluminium foil.
( )
1.0-2.5 kg
2-6 skewers
2.8-4.0 kg
1 skewer,
approx. 90 g
+ 3°C
Refrigerated
+ 3°C
Refrigerated
+ 3°C
Refrigerated
Initial
Temperature
(approx.)
