Cooking - Maytag UMV1152AA Guia Del Usuario

GETTING THE BEST
COOKING RESULTS
To get the best results from your
microwave oven, read and follow the
guidelines below.
• Storage Temperature:
taken from the freezer or refrigera-
tor take longer to cook than the
same foods at room temperature.
The times in this book are based
on the normal storage temperature
of the food.
• Size: Small pieces of food cook
faster than large ones, pieces simi-
lar in size and shape cook more
evenly. For even cooking, reduce
the power when cooking large
pieces of food.
• Natural Moisture: Very moist
foods cook more evenly because
microwave energy is attracted to
water molecules.
• Stir foods such as casseroles and
vegetables from the outside to the
center to distribute the heat evenly
and speed cooking. Constant stir-
ring is not necessary.
FISH AND SHELLFISH COOKING TABLE
FISH POWER LEVEL
ns from.2 TDE(t73I n29shell turSR5 39.7(WER LBL-q 8,h-0p.98l ha is done)]T9 0 0 9 244.2366 186.4964 TBf51084KBk4f312b19.25(-(k1ce 1r)-25er tullo4f312b19.25r3 16 6.4964 TBf5t59.25r9 done)]2 20.4964 TBf5t59.25Tp.98l ha 9h-0.Tw[(opaqus0.4964 )Tjm2.0 Fish fillets
Fish steaks
Whole fish
Scallops
Shrimp, shelled
• Turn over foods like pork chops,
baking potatoes, roasts, or whole
cauliflower halfway through the
cooking time to expose all sides
equally to microwave energy.
• Place delicate areas of foods, such
as asparagus tips, toward the cen-
Foods
ter of the dish.
• Arrange unevenly shaped foods,
such as chicken pieces or salmon
steaks, with the thicker, meatier
parts toward the outside of the
dish.
• Shield, with small pieces of alu-
minum foil, parts of food that may
cook quickly, such as wing tips and
leg ends of poultry.
• Let It Stand: After you remove the
food from the microwave, cover
food with foil or casserole lid and let
it stand to finish cooking in the cen-
ter and avoid overcooking the outer
edges. The length of standing time
depends on the density and sur-
face area of the food.
• Wrapping in waxed paper or
paper towel: Sandwiches and
many other foods containing pre-
baked bread should be wrapped
prior to microwaving to prevent dry-
ing out.
COOKING TIME
HI 3 1 -4 11 P O
⁄
2
HI
7
HI
HI
FISH AND SHELLFISH
Cooking Fish and Shellfish:
General Directions
• Prepare the fish for cooking.
- Completely defrost the fish or
- Arrange unevenly shaped pieces
- The type of cover you use
- Baked fish, coated fish, or fish in
- Always set the shortest cooking
• The Fish and Shellfish Cooking
Table below provides specific direc-
tions with Power Level and Cooking
Time settings for most types of fish
and shellfish.
17

Cooking

shellfish.
with thicker parts toward the out-
side of the dish. Arrange shellfish
in a single layer for even cooking.
depends on how you cook.
Poached fish needs a micro-
wavable lid or vented plastic
wrap.
sauce needs to be covered light-
ly with waxed paper to keep the
coating crisp and sauce from get-
ting watery.
time. Fish is done when it turns
opaque and the thickest part
begins to flake. Shellfish is done
when the shell turns from pink to
red and the flesh is opaque and
firm.