– 45 –
Poultry and Eggs
C
OOKING
C
HICKEN
P
IECES BY
A
UTO
C
OOK
• Minimum weight 200
g
/ Maximum weight 500
g
• Suitable for cooking chicken pieces such as wings,
drumsticks, thighs, half breasts etc.
• Chicken pieces should be thawed completely
before cooking.
• Marinate chicken pieces prior to cooking, for added
fl avour and colour.
• Arrange chicken pieces in a single layer in a dish
with the thickest portions at the edge of the dish.
• Halfway through the cooking time, the oven will
‘beep’ and prompt you to turn over and rearrange
the chicken pieces.
• At the end of cooking, stand covered, for 5 to 10
minutes before serving.
To Operate:
Select Chicken Pcs., press Weight pads to select
weight required, 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 600 W for
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 1100 W 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 600 W
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 1100 W for 3 minutes. Add
spices to dish and cook on 1100 W for 1 minute.
Stir in tomato paste and cook for a further 1-minute
on 1100 W. Trim excess fat from chicken and cut
fi llets into thirds. Stir into vegetable mixture and
cook covered on 800 W for 10 minutes, stirring
halfway through cooking. Add eggplant and cook
for a further 5 minutes on 1100 W, stirring halfway
through cooking. Stir through yogurt and serve with
coriander, mango chutney and pappadums.
F0003CA30QP_OI_06_180703.indd 45F0003CA30QP_OI_06_180703.indd 45 2018/7/3 9:21:002018/7/3 9:21:00
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