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Idiomas disponibles
Idiomas disponibles
Food
Poultry
Chicken
pieces,
up to 2 Ibs
1 Ib
Fish and Seafood
Fish fillets,
3/4 Ib
Fish steaks 2,
6 oz each
Scallops
1 Ib
Shrimp, medium size,
shelled and cleaned,
! Ib
Whole fish,
stuffed or unstuffed,
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IF-,
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Power
P100
P 70
Dln_
TIME COOKING
- EGGS
Cooking
Stand
Time
Time
5-8min.
5min.
4 - 6 min.
6-gmin.
5min.
4-7min.
3min.
4-7min.
3min.
Special
Notes
Arrange skin-side
down
in a baking dish, with
meatier
portions
towards
edge of dish.
Turn over and
rearrange
halfway
through cooking.
Cover
with plastic wrap or lid.
Arrange in a single layer
in dish.
Cover with wax paper.
Rearrange
or stir shrimp
or scallops halfway
through cooking.
SCRAMBLED EGGS
Break eggs into a microwave-safe
glass
dish.
Add 1 tablespoon
milk and 1 teaspoon
butter for each egg. Beat with a fork.
Cook at Power
Level
P 60 according
to
time in the chart. Stir at least once during
cooking
time.
Stir at[el cooking,
and iei. stand [ur
I minute.
Eggs
Cooking
Time
1
3/4 -
11/2
min.
2
11/2 - 21/2 min.
3
21/4 - 4 rain.
!
4
i
31/4 o5 min.
I
Eggs
Cooking
Time
1
3/4 - 11/2 min
2
11/2
-
3 min.
3
2 - 31/2 min.
4
3 - 5 min.
POACHED EGGS
Use 6-ounce
(170 mL) microwave-safe
custard
cup with 1/4 cup (50 mL) water
for 1 to 3 eggs.
Use 1-quart
microwave-safe
dish with
1 cup (250 mL) water for 4 eggs.
Heat at P100 POWER
to bring water to
a boil with 1/8 teaspoon
salt and up to
1/4 teaspoon
vinegar.
Break egg
carefully
into hot water.
Pierce egg several
times lightly with
toothpick.
Cover with wax paper.
Cook at Power Level
P 50 according
to
time in the chart.
Let stand,
covered,
1 minute
before serving.
I IMP_ UUUKINf3
- BAKED
GOODS
AND
DESSERTS
Converting
Recipes
When adapting quick bread recipes, you
will find it necessary to reduce the
amount of leavening (baking powder or
soda) by about one-quarter the normal
amount. A bitter aftertaste is apparent if
too much leavening is used in biscuits or
muffins. Since food rises higher in the
microwave oven, you will not see a loss
in volume from the reduction of soda or
baking powder.
If a recipe contains buttermilk or sour
cream, do not change the amount of
soda, since it serves to counteract the
sour taste and does not act only as a
leavening agent.
When using a mix where leavening
cannot be reduced, allow the dough to
stand about 10 minutes before cooking
in order for some of the gas to be lost.
Breads and rolls should be reheated
only until they are warm to the touch.
Overheating or overcooking makes
bread tough and rubbery.
Cooking/Reheating
Guide
!
Item
,IPower J
French bread,
I Frozen:
1 Ib
p P 80
Room temp.:
1 Ib
P 80
Whole coffee cake,
Frozen: 10 - 13 oz
Room temp.:
10- 13 oz
Butter cake
21/4 cups (550 mL) batter
1st stage
2nd stage
Brownies
2 cups (500 rnL) batter
Muffins,I/4
cup (50 mL) batter
each
2
6
P 80
P 80
P 50
P100
I
i
i
i
!
P 50
/ P70
J P70
Cooking
Time
1 - 2 min. I
20 - 30 sec.
1 - 2 min.
1/2 -
1 min.
5 - 7 min.
1 - 2 min.
8 - 11 min.
-
11/2
min.
1
3 - 4 min.
Special
Notes
Place on paper plate or
paper towel.
Place on paper plate or
paper towel. Let stand for 5
- 10 minutes
before serving.
Place on inverted
pie plate.
Place on inverted
pie plate.
m
Z
®
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