Full Product Manual

40 • NuWave
™
PIC
®
Double Complete Cookbook
Pork & Chicken
Tips for Pork & Chicken
• Poultry is ready to serve once the
internal temperature* reaches
170-180°F, or when juices run clear.
• Pork is ready to eat when the
internal temperature* approaches
160-170°F, or once juices run clear.
• To cut raw meat more easily, it may
help to thoroughly chill it rst.
• 1 pound of raw chicken equals 2
cups of cooked meat.
• When it comes to searing meat, the
cut is not ready to be ipped if it is
sticking to pan.
• When adding raw meat to hot oil,
wear a hot pad or glove and/or use
tongs to prevent burns.
• Let all meats (chicken, beef, lamb,
pork, etc.) sit for 3-5 minutes after
cooking time is complete before
cutting.
• Meat should be thawed in the
refrigerator.
* A meat thermometer is essential for
checking internal temperature.
2 Chicken
Breasts
Cooking at 1800W vs. 900W
These are general guidelines only.
Temp 575˚F/Sear
1800W
16:25 Min
900W
7:44 Min
4 cups of
Canola Oil
375˚F
(covered)
8:00Min
(per side)
9:30Min
(per side)