Directions for roasting poultry, To cook chicken parts, To cook whole poultry – Panasonic GENIUS 1100 NN-S588 User Manual

Page 28: Poultry chart for sensor & time cooking, Poultry

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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 a shallow
casserole dish. 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 be 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,
or
Cook by SENSOR.

Press:

/ N

Poultry/

Meats

_____

Uofo/Less

— ----------------\

Start

k___________

(optional)

To Cook Whole Poultry:

Use the recommended power level. Use the recommended

minutes per pound to calculate the time,
or
Cook by SENSOR

Press:

--------->

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

Poultry/

—►

More/L

ass

—►

Stsrf

_____

1___________ J

L___________

(optional)

Poultry Chart for Sensor & Time Cooking

POULTRY

SENSOR

COOKING