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Operntin9 Instructions
GETTING THE BEST
COOKING
RESU LTS
To get the best results from your
microwave oven, read and follow the
guidelines below.
• Storage Temperature: Foods taken
from the freezer or refrigerator take
longer to cook than the same foods at
room temperature.
The time for recipes in this book is
based on the normal storage
temperature of the food.
• Size: Small pieces of food cook faster
than large ones, pieces similar 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 stirring
is not necessary.
• 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 center
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
aluminum 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 center
and avoid overcooking the outer
edges. The length of standing time
depends on the density and surface
area of the food.
• Wrapping in waxed paper or
paper towel: Sandwiches and marly
other foods containing prebaked
bread should be wrapped prior to
microwaving to prevent drying out.
FISH AND SHELLFISH
Cooking Fish and Shellfish:
General Directions
• Prepare the fish for cooking.
- Completely defrost the fish or
shellfish.
- Arrange unevenly shaped pieces
with thicker parts toward the
outside of the dish. Arrange shellfish
in a single layer for even cooking.
- The type of cover you use depends
on [low you cook. Poached fish
needs a microwavable lid or vented
plastic wrap.
- Baked fish, coated fish, or fish in
sauce needs to be covered lightly
with waxed paper to keep the
coating crisp and sauce from getting
watery.
- Always set the shortest cooking
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.
FISH AND SHELLFISH COOKING TABLE
FISH
POWER LEVEL
COOKING TIME
DIRECTIONS
Fish fillets
HI
31/2-41/2 m inutes
Arrange fish in a single layer with thickest portion
toward outside edge of 1V2quart microwavable
baking dish. Brush with melted butter and season, if
Fish steaks
HI
41/2-51/2 m inutes
desired. Cook covered with vented plastic wrap.
Let stand covered 2 minutes. If you are cooking
Whole fish
7
41/2-6minutes
more than 1 lb. of fish, turn the fish halfway through
cooking.
Scallops
HI
31/2-5minutes
Arrange in a single layer. Prepare as directed above
Shrimp, shelled
HI
31/2-5minutes
except stir instead of turning the shellfish.
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