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Food
Poultry
Chicken pieces,
upto 2 lbs
1 Ib
PIO0
Fish and Seafood
Fish fillets, 3/4lb P100
Fish steaks 2, P 50
6 oz each
Scallops 1 Ib P 70
Shrimp, mediumsize, P 70
shelled and cleaned,
1 Ib
Whole fish, P100
stuffed or unstuffed,
1112 to 13/4Ib
Cooking
Time
5 - 8 min.
4 - 6 rain.
6 - 9 min.
4 - 7 min.
4 - 7 min.
7 - 10 rain.
Stand
Time
5 min.
3 min.
5 min.
3 min,
3 min.
5 min.
Special Notes
Arrange skin-side up in
a baking dish halfway
through cooking,
meatier portions toward
edge of dish. 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.
TiME COOKING - EGGS
SCRAMBLED EGGS
Break eggs into a microwave-safe glass
measure.
Add 1 tablespoon milk and 1 teaspoon
butter for each egg. Beat with a fork.
Cook at Power Level P 60 according to
time inthe chart.Stir at least once during
cooking time,
Stir after cooking, and let stand for
1 minute.
/
Eggs Cooking Time
1 3/4 - 11/2 min.
2 11/2- 21/2 min.
3 2114- 4 min.
4 31/4 - 5 min.
Eggs Cooking Time
1 3/'4 - 11/2 min.
2 11/2 - 3 min.
3 2 - 3112 rain.
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 PIO0 POWER to bring water to
a boil with 1t8 teaspoon salt and up to
1/4teaspoon 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.
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