Directions for roasting poultry, Poultry chart for sensor & time cooking – Panasonic THE GENIUS PREMIER NN-S569 User Manual

Page 16

Attention! The text in this document has been recognized automatically. To view the original document, you can use the "Original mode".

________ _ J

;'r>í

Directions for Roasting Poultry

Season as desired, but salt only after cooking.

Browning sauce mixed with equal parts of butter will enhance

appearance. Poultry may be stuffed or unstuffed. Tie legs

together wit cotton string. Whole chicken should be placed

breast-side down on a microwave roasting rack set in a shallow

casserole diish. Cover with plastic wrap.

During cooking it may be necessary to shield legs, wings and

breast bone to prevent overcooking. Wooden toothpicks can be

used to hold foil in place.

If large amount of juice accumulates in the bottom of the dish,

drain juices. Reserve for making gravy.

After cooking, check the temperature of large chickens and

turkeys with a meat thermometer. Check the temperature in

both thigh muscles. If the thermometer touches bone, the

reading may be inaccurate.

DO NOT use a conventional thermometer in the oven when

cooking by microwave. Use only a microwave-safe

thermometer.

To Cook Chicken Parts;

Arrange pieces skin-side up, with meatier portions toward edge

of dish. Cover with plastic wrap. Poultry is cooked when juices

are clear. If there is a slight pink color in the juice, return poultry

parts to the oven and cook one or two minutes longer,

Cook by SENSOR.

Press:

---------------------------------\

Chicken

—^

Mom/Less

------ ^

Start

Pieces

_______________

(optional)

To Cook Whole Poultry:

Use the recommended power level. Use the recommended

minutes per pound to calculate the time,

Cook by SENSOR

Press:

-----------------------

----------------------- '

V№afe

More/Less

Start

Chicken

___

i_________

__________

(optional)

Poultry Chart for Sensor & Time Cooking

POULTRY

SENSOR

COOKING