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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 time for recipes in
this book is 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 mor_
evenly because microwave energy is attracted to
water molecules,
oStir 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.
Fish & Shellfish
- Turn over foods tike pork chops, baking pofatoes,
roasts or whole caufiflower haIRt_,aythrough the
cooking time to expose all sides equatty 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 setmon steaks, with the thicker, meatier
parts toward the outside of the dish,
. Shield, with Smail pieces of aluminum foil parts of
food that may cook quickly such as wing tips and leg
ends of poultry.
oLet 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
overceoking the outer edges. The length of standing
time depends on the density and surface area of the
food,
. Wrappir_g in waxed paper or paper towel:
Sandwiches and many other foods containing
prebaked bread should be wrapped prior to
microweving to prevent drying out.
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 sheNfish 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
lightly covered 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 pert begins to
flake, Shellfish is done when the shelt turns from
pink to red and the flesh is opaque and firm.
o 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
Fish fillets
Fish steaks
Whole fish
Scallops
Shrimp, shelled
POWER
LEVEL
H_
HI
7
HI
HI
COOKING
TIME
4-5 minutes
5-6 minutes
5-6 minutes
4-5 minutes
4-5 minutes
DiRECTiONS
Arrange fish in a singte layer with thickest portion toward
outside edge of 11_2quart microwavabb baking dish,
Brush with me{ted butter and season_if desired, Cook
covered with vented plastic wrap. Let stand covered 2
minutes, If you are cooking more than 1 lb. of fish, turn the
i fish haIfway through cooking
Arrange in a singte iayer. Prepare as directed above,
except stir instead of turning the shellfish.
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