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Cooking
GETTING THE BEST
COOKING RESULTS
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 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 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 many 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 how 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.
• The Fish and Shellfish Cooking Table below provides
specific directions with Power Level and Cooking
Time settings for most types of fish and shellfish.
FISH AND SHELLFISH COOKING TABLE
POWER
COOKING
FISH
LEVEL
Fish
HI
fillets
minutes
Fish
HI
steaks
minutes
Whole
7
fish
minutes
Scallops
HI
minutes
Shrimp,
HI
shelled
minutes
DIRECTIONS
TIME
Arrange fish in a single
3½-4½
layer with thickest
portion toward outside
edge of 1½ quart
microwavable baking
dish. Brush with melted
4½-5½
butter and season, if
desired. Cook covered
with vented plastic
wrap. Let stand covered
2 minutes. If you are
cooking more than
4½-6
1 lb. of fish, turn the
fish halfway through
cooking.
Arrange in a single
3½-5
layer. Prepare as
directed above, except
3½-5
stir instead of turning
the shellfish.
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