18
Operating Instructions
GETTING THE BEST
COOKING RESULTS
To get the best results from your
microwave oven, read and follow the
guidelines below.
●
S t o r a g e T e m p e r a t u r e :
F o o d s
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 more evenly because
microwave energy is attracted to
water molecules.
●
Stir
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.
●
Turn over
foods like pork chops,
baking potatoes, roasts, or whole
cauliflower halfway through the
cooking time to expose all sides
equally 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 salmon
steaks, with the thicker, meatier
parts toward the outside of the dish.
●
Shield,
with
small
pieces of
aluminum foil, parts of food that
may cook quickly, such as wing tips
and leg ends of poultry.
●
Let 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 overcooking the
outer edges. The length of standing
time depends on the density and
surface area of the food.
●
Wrapping in waxed paper or paper
towel: Sandwiches and many other
foods containing prebaked bread
should be wrapped prior to
microwaving to prevent drying out.
FISH AND SHELLFISH
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
shellfish 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 covered lightly
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 part
begins to flake. Shellfish is done
when the shell turns from pink to
red and the flesh is opaque and
firm.
FISH AND SHELLFISH COOKING TABLE
FISH
POWER LEVEL
COOKING TIME
DIRECTIONS
Fish fillets
HI
3
1
/
2
-4
1
/
2
minutes
Fish steaks
HI
4
1
/
2
-5
1
/
2
minutes
Whole fish
7
4
1
/
2
-6 minutes
Scallops
HI
3
1
/
2
-5 minutes
Shrimp, shelled
HI
3
1
/
2
-5 minutes
Arrange fish in a single layer with thickest portion
toward outside edge of 1
1
/
2
quart microwavable
baking dish. Brush with melted 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 fish halfway
through cooking.
Arrange in a single layer. Prepare as directed
above, except stir instead of turning the shellfish.