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Meat and Poultry
Defrosted joints
If the meat has previously been frozen, ensure
it is properly thawed before cooking. Defrosted
joints of meat must be allowed to
STAND
for up
to an hour before cooking to ensure the centre
is fully defrosted.
Fat
Large amounts of fat absorb microwave energy
and can cause the meat next to it to overcook.
Always choose meat that isnʼt excessively fatty.
Braised and stewed meat cooked in a
microwave has a slightly firm texture and
therefore it is essential to purchase good quality
meats.
Turning
Joints and poultry should be turned over
halfway through cooking.
Standing time
Meat and poultry joints require a minimum of
10-15 mins. standing time. The meat/poultry will
continue to cook through during this standing
time.
Roasting bags
Roasting bags are useful when split up one side
to tent a joint for roasting by microwave and
time. Do not use the metal twists supplied when
operating with microwave.
Guidelines
Pesto Chicken Crumble
Serves 4
Dish: shallow oval dish
Oven Accessory: glass tur low rack on metal tray
1. Place potatoes in a dish with 45ml (3tbsp) water. Cover, place on
glass turntable and cook on
HIGH MICROWAVE
for 7-8 mins.
Drain.
2. Stir the pesto into the potatoes and put aside to keep warm.
3. Place oil and onion in a bowl and cook on
HIGH MICROWAVE
for
2-3 mins to soften the onion.
4. Add chicken, cover and cook on
MEDIUM MICROWAVE
for 4
mins.
5. Add the tomatoes, tomato puree and the Tabasco to the chicken.
Cover and cook on
MEDIUM MICROWAVE
for 3 mins. Stir and
cook for a further 5–6 mins on
MEDIUM MICROWAVE
.
6. Mix the breadcrumbs with the garlic and Parmesan cheese and
sprinkle over the chicken.
7. Place dish on low rack and cook on
COMBINATION: TURBO-
BAKE 200°C + GRILL 2 + LOW MICROWAVE
for 10–11 mins
until heated through and golden brown in colour.
Ingredients
500g (1lb 2oz) new
potatoes, halved
45ml (3 tbsp) pesto
15ml (1 tbsp) oil
1 onion, finely chopped
4 x 125g (4½oz) boneless
skinned chicken breasts, cut
into strips
400g (14oz) can chopped
tomatoes
2 tbsp tomato puree
4 -5 drops Tabasco sauce
175g (6oz) fresh white
breadcrumbs
1 garlic clove, finely
chopped
50g (2oz) Parmesan
cheese, grated