36 • NuWave
®
PIC Gold Complete Cookbook
Pork & Chicken
Tips for Pork & Chicken
• Poultry is ready to serve once the
internal temperature* reaches
75° - 80°C, or when juices run clear.
• Pork is ready to eat when the internal
temperature* approaches 70° - 80°C,
or once juices run clear.
• To cut raw meat more easily, it may
help to thoroughly chill it rst.
• ½ kilogram of raw chicken equals
18 oz of cooked meat.
• When it comes to searing meat, the
cut is not ready to be ipped 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 before cutting.
• Meat should be thawed in the
refrigerator.
* A meat thermometer is essential for
checking internal temperature.
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