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Cooking Instructions
Guide for Cooking Seafood in Your Microwave
Cook fish until it flakes easily with a fork.
Place fish on a microwave-safe
roasting rack in a microwave-safe
dish.
Use a tight cover to steam fish. A lighter cover of wax paper or paper
towel provides less steaming.
Do not overcook fish; check it at minimum cooking time.
Steaks
Cooking Time:
6-9 min. / lb.
Up to
1.5 Ibs.
Power Level: Medium-
High(70).
Arrange steaks on roasting rack
with meaty portions towards the
outside of rack. Cover with wax
paper. Turn over and rearrange
when cooking time is half up. Cook
until fish flakes easity with a fork.
Let stand 3-5 min.
Fillets
Cooking Time:
3-7 min. / Ib
Up to
1.51bs.
Power Level: High(Hi).
Arrange fillets in a baking dish,
turning any thin pieces under.
Cover with wax paper. If over 1/2
inch thick, turn over and rearrange
when cooking time is half up. Cook
until fish flakes easily with a fork.
Let stand 2-3 min.
Shrimp
Up to
1.5 Ibs.
Cooking Time:
Arrange shrimp in a baking dish
3-6 min. / lb.
without overlapping or layering.
Cover with wax paper. Cook until
Power Level: High(Hi).
firm and opaque, stirring 2 or 3
times. Let stand 5 min.
Guide for Cooking Eggs in Your Microwave
•
Never cook eggs in the shell, and never warm hard-cooked eggs in
the shell; they can explode.
•
Always pierce whole eggs to keep them from bursting.
•
Cook eggs just until set; they become tough if overcooked.
Guide for Cooking Vegetables in Your Microwave
•
Vegetables should be washed just before cooking. Often, no extra
water is needed. If dense vegetables such as potatoes, carrots and
green beans are being cooked, add about 1_cup water.
•
Small vegetables (sliced carrots, peas, lima beans, etc.) will cook
faster than larger ones.
•
Whole vegetables, such as potatoes, acorn squash or corn on the
cob, should be arranged in a circle on the turntable before cooking.
They will cook more evenly if turned over after half the cooking time.
•
Always place vegetables like asparagus and broccoli with the stem
ends pointing towards the edge of the dish and the tips toward the
center.
•
When cooking cut vegetables, always cover the dish with a lid or
vented microwavable
plastic wrap.
•
Whole, unpeeled vegetables such as potatoes, squash, eggplant,
etc., should have their skin pricked in several spots before cooking to
prevent them from bursting.
•
For more even cooking, stir or rearrange whole vegetables halfway
through the cooking time.
•
Generally, the denser the food, the longer the standing time.
(Standing time refers to the time necessary for dense, large foods
and vegetables to finish cooking after they come out of the oven.) A
baked potato can stand on the counter for five minutes before
cooking is completed, while a dish of peas can be served
immediately.
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