Poultry - Panasonic A883 Operating Manual

Season as desired, but salt after cooking. Browning sauce mixed
with equal parts of butter will entrance the appearance.
Poultry must be unstuffed. Tie legs together with cotton string.
Place on a 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 at the recommended power level.
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 finishes the cooking process.
If a large amount of juice accumulates in the bottom of the baking
dish, occasionally drain it. If desired, reserve juices for making
gravy.
Less-tender birds should be cooked in liquid such as soup or
1 /
broth. Use cup per 500 g of poultry. Use an oven cooking bag
4
or a covered casserole. Select a covered casserole deep enough
so that the bird does not touch the lid.
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 on top of bag.
Cover with wax paper or paper towel. Use the chart below to
determine recommended minimum cooking times.
Arrange pieces skin-side down and evenly spread in a shallow
dish.
Turn or rearrange halfway through cooking. Shield wing tips,
drumstick ends etc., if required.

Poultry

Chicken (up to 2.8 kg)
Chicken (Pieces)
Turkey
Duck
56
Directions for Cooking Whole Poultry by Microwave
Directions for Cooking Poultry Pieces by Microwave
Poultry Chart for Microwave Cooking by Time
Power
MED HIGH
MED HIGH
MED HIGH
MED HIGH
Multiply the weight of the poultry by the minimum recommended
minutes per 500 g. See chart below. Programme Power and
Time.
After cooking, check the internal temperature of the bird with a
microwave or conventional meat thermometer inserted into the
muscles. The thermometer should not touch bone. If it does, the
reading could be inaccurate. A thermometer can not be accurately
inserted in to a small bird. To check desired cooking of a small
bird, juices should be clear and the drumsticks should readily
move up and down after standing time.
During cooking, it may be necessary to shield legs, wings and the
breast bone with foil to prevent overcooking. Wooden toothpicks
can be used to hold foil in place.
Temperature After Cooking
87˚C
87˚C
87˚C
87˚C
Approx. Cooking Time
(minutes per 500 g)
10 to 15
8 to 10
10 to 15
10 to 15