Filter
Top Products
COOKING GUIDE
(
CONTINUED
)
HOT SNACKS AND APPETIZERS
Hot appetizers can be prepared very quickly in the microwave oven.
Many appetizers may becooked on the serving platter, provided the platter does not have metal trim.A time
saving tip – prepare these foods ahead of time, refrigerate or freeze, and refresh in the oven at serving time.
Aplate of appetizers will take only seconds to refresh.
Cheese melts very rapidly and will toughen if overcooked, so watch foods combined with cheese closely so
that overcooking will not occur.As soon as cheese starts to bubble, cooking is completed.
Appetizers that have a crisp pastry exterior are best prepared in a conventional oven.
To prepareappetizers wrapped in bacon,it will be necessaryto precook the baconand then wrap aroundthe
foods. Oysters wrapped in bacon are easier to prepare in the broiler of your conventional oven.
Seafood mixturescan be preparedin serving shells asmicrowave energy willpass through theseafood shells
without heating. Aluminum foil should not be used for shells.
If spreads are placedon crackers, care should be taken not toovercook as moisture from the food willcause
crackers to become soggy. Crackers used for spreads should be very dry and crisp. This helps avoid
sogginess. Heat only until spread is at serving temperature.
The time required to heat all appetizers will depend on the amount of food, and the number and the type of
dish selected. Remember the food will become very hot even if the dish is cool. Cheese m ixtures retain heat
longer when heated with microwave energy.
Some Foods Do Not Microwave Well
Eggs in Shells and hard boiled eggs can burst.
Pancakes do not crust, but they reheat well. Fully-prepared, frozen pancakes are available for
microwaving.
Deep Fat Frying can cause burns.
Bottles with narrow necks may shatter if heated.
Pop Popcornonly inspecial microwavepoppers. Donot useoil unlessspecified bythe manufacturer, orheat
longer than recommended. Never pop popcorn in paper bags or glass utensils or directly on the glass tray.
SEAFOOD
Guide for Cooking Seafood
Microwaving is one ofthe easiest and most efficient ways of preparing fish and seafood, which stay delicate
and tender with quick, moist cooking. Overcooking dries out and toughens seafood, so you should check it
after the minimum time. If thick pieces like fish steaks or lobster tails are done on the outside, but still slightly
translucent in the middle, let them stand for a few minutes; internal heat will complete the cooking.
Food Power Cooking Time Standing Special Notes
Level Time
Whole Fish 100 6 - 7 min. 5 min. Turn over after half the time.
(1 lb. to 1 1/2 lbs.)
Fish Fillet 100 5 - 6 min. 4 - 5 min. Turn over after half the time.
(1 lb.)
Fish Steak 100 4 - 5 min. 5 - 6 min. Turn over after half the time.
1 inch thick Cover with microwaveable cover.
( 1 lb.)
Shrimp 100 3 - 4 min. 5 min. Rearrangeonce during cooking.
(1 lb.) Cover with microwaveable cover.
Sea Scallops 80 6 - 7 min. 5 min. Rearrange once during cooking.
(1 lb.) Cover with microwaveable cover.
18