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Item
Total Cooking
Time (Min/Lb)
Power Level Method
Fish
whole
up to 3 lbs.
steaks
up to 3 lbs.
fillets
up to 3 lbs.
Scallops
up to 3 lbs.
Shrimp
up to 3 lbs.
7 to 9
8 to 12
3 to 7
3 to 7
3 to 5
MEDIUM (5)
MEDIUM (5)
HIGH (10)
HIGH (10)
HIGH (10)
Place fish on roasting rack. Microwave until fish
flakes easily with fork, turning over and rearrang-
ing after half the time. Let stand 3 to 5 minutes.
Arrange steaks on roasting rack with meaty
portions toward outside of rack. Cover rack with
wax paper. Microwave until fish flakes easily with
fork, turning over and rearranging after half the
time. Let stand 3 to 5 minutes.
Arrange fillets in baking dish. Cover dish with wax
paper. Microwave until fish flakes easily with fork,
turning over and rearranging after half the time.
Let stand 2 to 3 minutes.
Arrange seafood in baking dish. Cover dish with
wax paper, Microwave until firm and opaque,
stirring 2 to 3 times. Let stand 5 minutes.
Same as above.
Fish and Seafood
• Fish is done when it flakes easily with a fork. Center may still be slightly translucent, but will continue
cooking as fish stands a few minutes after cooking.
• Place fish on microwave-safe roasting rack in microwave-safe cooking dish.
• Cook fish with or without sauce. A tight cover steams fish, or use a lighter cover of wax paper or paper
towel for less steaming.
• Do not overcook fish. Check at minimum time.
Eggs
• Always pierce whole yolks before cooking to prevent bursting.
• Never cook eggs in the shell, and do not reheat in-shell cooked eggs. They could explode.
• Cook eggs just until set, they are delicate and can toughen if overcooked.
Scrambled Eggs
Egg Cooking
Time (Min.)
MethodMilk/WaterButterEgg(s)
1
2
4
8
1 teaspoon
2 teaspoons
1 tablespoon
2 tablespoons
1 tablespoon
1 tablespoon
2 tablespoons
1/4 cup
1/2 to 1
1 to 1 1/4
2 to 3
3 to 4 1/4
Place butter in small bowl or casserole.
Microwave at HIGH (10) for 20 to 40
seconds, or until butter melts. Add
egg(s) and milk. Beat until well blended.
Microwave at HIGH (10) as directed or
until eggs are set yet moist, stirring 3 or
4 times. Let stand 2 to 3 minutes. Eggs
finish cooking while standing.
Hard Cooked Eggs (use chopped in salads and sandwich fillings)
Egg(s) Cooking Time(Min.) Method
Use a 6 oz. custard cup for each egg.
Break 1 egg into each cup. Pierce
yolk(s) 2 times with a toothpick. Cover
cup(s) with plastic wrap. Microwave at
MEDIUM (5) as directed, or until whites
are opaque and yolks are almost set,
rearranging cups once. Let stand 2 to 3
minutes. Eggs finish cooking while
standing. Chill before chopping.
3/4 to 1 1/4
1 to 2 1/2
3 to 4 1/2
1
2
4