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35
COOKING TIME
(IN MINUTES AT HIGH)
1 to 1
1
⁄2
2 to 3
1
1
⁄2 to 2
1
⁄2
2 to 3
4 to 5
1
⁄2
FOOD
Sliced Meat
3 slices (
1
⁄4 inch thick)
Chicken Pieces
1 breast
1 leg and thigh
Fish Fillet
(6 to 8 oz)
Lasagna
1 serving (10
1
⁄2 oz)
INSTRUCTIONS
Place sliced meat on a microwavable dish.
Cover with plastic wrap and vent.
NOTE: Gravy or sauce helps to keep meat juicy.
Place chicken pieces on microwavable dish.
Cover with plastic wrap and vent.
Place fish on microwavable dish.
Cover with plastic wrap and vent.
Place lasagna on microwavable dish.
Cover with plastic wrap and vent.
Fish
1. Arrange fish in a large, shallow, nonmetallic dish
or casserole.
2. Cover with pierced microwave plastic film or
casserole lid.
3. Place the dish on the turntable.
4. Cook by following the “Fresh fish cooking chart”
below. You can add flakes of butter to the fish if
you want.
MICROWAVE COOKING GUIDE (CONT.)
5. After cooking, let stand before serving. The
standing time is very important because it finishes
the cooking.
6. After standing time, check to see that the fish is
completely cooked. The fish should not look clear
and should flake easily.
HEATING/REHEATING CHART
For best heating or reheating results in your
microwave oven, follow these guidelines:
•
Measure the amount of food to determine the
time needed to reheat.
•
Arrange the food in a circular pattern.
•
Take canned foods out of the can and place
them in a microwavable container.
•
For more even heating, cover food with a micro-
wavable lid or plastic wrap, vented. Remove the
cover carefully to prevent steam burns.
NOTE: See “Using SENSOR REHEAT” in the
“Sensor Cooking” section for instructions on how
to reheat without cooking time and cook power.
Use the following chart as a guide for reheating cooked food.
COOKING GUIDE
continued on next page