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Tips for Cooking Chicken and Pork

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Poultry is ready to serve once the internal temperature* reaches 165-170˚F, or when juices run clear.

Pork is ready to serve when the internal temperature* reaches 165-170˚F, or ounce juices run clear.

To cut raw meat more easily, it may help to thoroughly chill it first.

1 pound of raw chicken equals 2 cups of cooked meat.

When it comes to searing meat, the cut is not ready to be flipped if it is sticking to the pan.

When adding raw meat to hot oil, wear a hot pad or glove and/or use tongs to prevent burns.

Let all meat (chicken, beef, lamb, pork, etc.) sit for 3-5 minutes after cooking time is complete before cutting.

Meat should be thawed in the refrigerator. (When placed in a full-body stainless steel induction pan, it will thaw in half the time)

*A meat thermometer is essential for checking internal temperature.

NuWave Precision Induction Cooktop Pro/Titanium Owner’s Manual page 27

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