Thermador PROFESSIONAL Serie Guía De Uso Y Cuidado página 21

Stand time
Meat Doneness
Beef Medium
Well done
Pork Medium
Well done
Poultry Dark meat
Light meat
Cooking poultry in your microwave
Be sure to place poultry on a microwave-safe roasting
rack in a microwave-safe dish. Cover poultry with wax
paper to prevent splattering. Use narrow strips of
Meat Power level
Whole chicken medium high (7)
(up to 4 lbs.) 180° F (82°C) dark meat
170° F (76°C) dark meat
Chicken pieces medium high (7)
(up to 4 lbs.) 180° F (82°C) dark meat
170° F (76°C) dark meat
Cooking eggs in your microwave
Never cook eggs in the shell and never warm hard-
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cooked eggs in the shell; they can explode.
Always pierce yolk on whole eggs to keep them from
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bursting.
Cook eggs just until set; they will become tough if
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overcooked.
Cooking scrambled eggs is safe.
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Remove from appliance
150°F (65°C)
160°F (71°C)
150°F (65°C)
160°F (71°C)
150°F (65°C)
160°F (71°C)
aluminum foil to shield any bone tips or thin meat areas,
or areas that start to overcook. After cooking, check the
temperature in several places before letting the meat
stand the recommended time.
Cook time Directions
7–10 min. /lb Place chicken breast-side down on roasting rack.
Cover with wax paper. Turn over halfway through
cooking. Cook until juices run clear and meat near
bone is no longer pink. Let stand for 5–10 min.
7–10 min. /lb Place chicken bone-side down on dish, with thick-
est portions toward the inside of dish. Cover with
wax paper. Turn over halfway through cooking.
Cook until juices run clear and meat near bone is
no longer pink. Let stand for 5–10 min.
Cooking vegetables in your microwave
Vegetables should be washed just before cooking.
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Rarely is extra water needed. If dense vegetables such
as potatoes or carrots are being cooked, add about
¼ cup of water.
Small vegetables (sliced carrots, peas, lima beans,
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etc.) will cook faster than larger vegetables.
Whole vegetables, such as potatoes, acorn squash or
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corn on the cob, should be arranged in a circle on the
turntable before cooking. They will cook more evenly if
turned over halfway through cooking.
Always place vegetables like asparagus and broccoli
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with the stem ends pointing towards the edge of the
dish and the tips toward the center.
When cooking cut vegetables, always cover the dish
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with a lid or vented microwavable plastic wrap.
Whole, unpeeled vegetables such as potatoes, sweet
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potatoes, squash, eggplant, etc., should have their
skin pricked in several locations before cooking to
prevent them from bursting.
For more even cooking, stir or rearrange whole
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vegetables halfway through the cook time.
Most of the time, the denser the food, the longer the
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required standing time. For example, a baked potato
should stand for 5 minutes before serving, while a dish
of peas may be served immediately.
After standing (10-15 min.)
160°F (71°C)
170°F (77°C)
160°F (71°C)
170°F (77°C)
150°F (65°C)
160°F (71°C)
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