Directions for roasting poultry, Poultry chart for sensor & time cooking, Poultry – Panasonic THE GENIUS NN-R687 User Manual

Page 27

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Poultry

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 with

cotton string. Whole chicken should be placed

breast-side

down

on a microwave roasting rack set in an 8-to 10-inch

square dish or

-quart shallow oval casserole dish.

Cover with wax paper to prevent spattering.

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 a large amount of juice accumulates in the bottom of

the baking dish, occasionally drain it. If desired, reserve
for making gravy.

To Cook Whole Poultry:

Multiply the weight of the poultry by the minimum
recommended minutes per pound. Program Power and

Time.

To Cook Chicken Parts:

Arrange pieces skin-side up, with meatier portions toward
edge of dish. Cover with wax paper. 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.

Let stand, covered, 5 minutes before serving.

TO COOK BY SENSOR COOKING;

Arrange pieces skin-side up, whole poultry breast-side up,
v«th meatier portions towards edge of dish. Cover
completely with plastic wrap. Cook on Sensor Cooking
Category.

Press

Poultry/

Meat

once for "CHICKEN PIECES",

twice for "WHOLE CHICKEN".

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.

Poultry Chart for Sensor &

Time

Cooking

POULTRY

SENSOR

COOKING