– 90 –
Poultry
Cooking
Season as desired, but salt after cooking. Browning
sauce (e.
g
. soy, Worcestershire) mixed with equal
parts of butter will enhance the appearance.
Poultry may be stuffed or unstuffed. Tie legs together
with cotton string. Place on microwave rack set in
a rectangular dish. Place poultry breast-side down:
turn over halfway through cooking. Cover with wax
paper to prevent splattering.
If the poultry is not cooked enough return it to the
oven and cook a few more minutes
DO NOT USE A CONVENTIONAL MEAT
THERMOMETER IN THE MICROWAVE OVEN.
Let stand, covered with foil, 10 to 15 minutes after
cooking. Standing time allows the temperature
to equalise throughout the food and fi nishes the
cooking process.
If a large amount of juice accumulates in the bottom
of the baking dish occasionally drain it. If desired,
reserve for making gravy.
Less-tender birds should be cooked in liquid such as
soup or broth. Use ¼ cup per 500
g
of poultry. Use
an oven cooking bag or covered casserole. Select
a covered casserole dish deep enough so that bird
does not touch the lid.
Directions for Cooking Whole Poultry by Microwave
After cooking, check the internal temperature of
the bird with a microwave or conventional meat
thermometer, inserted into the thigh muscle. Check
temperature in both muscles. The thermometer
should not touch bone. If it does, the reading could
be inaccurate. A thermometer cannot be accurately
inserted into a small bird. To check desired cooking
of a small bird, juices should be clear and the
drumsticks should readily move up and down.
During cooking it may be necessary to shield legs,
wings and the breast bone to prevent overcooking.
Wooden toothpicks can be used to hold foil in place.
If an oven cooking bag is used, prepare according
to package directions. Do not use wire twist-ties
to close bag. Use only nylon tie, a piece of cotton
string, or a strip cut from the open end of the bag.
Make six 2 cm slits in top of bag.
F0003BU00QP_CB_2016023.indd 90 2016/6/23 11:30:37
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