24
Cooking Guide.
Getting the Best Cooking 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 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 Chart
Fish
Power Level
Cooking Time
Directions
Fish Fillets
HI
3
1
⁄
2
–4
1
⁄
2
minutes
Arrange fish in a single layer with thickest portion
toward outside edge of 1
1
⁄
2
quart microwavable baking
Fish Steaks
HI
4
1
⁄
2
–5
1
⁄
2
minutes
dish. Brush with melted butter and season, if desired.
Cook covered with vented plastic wrap. Let stand
Whole Fish
7
4
1
⁄
2
–6 minutes
covered 2 minutes. If you are cooking more than 1 lb.
of fish, turn the fish halfway through cooking.
Scallops
HI
3
1
⁄
2
–5 minutes
Arrange in a single layer. Prepare as directed
Shrimp, shelled
HI
3
1
⁄
2
–5 minutes
above, except stir instead of turning the shellfish.
C
o
n
su
m
e
r
S
u
p
p
o
rt
T
ro
u
b
le
sh
o
o
ti
n
g
T
ip
s
C
a
re
a
n
d
C
le
a
n
in
g
O
p
e
ra
ti
n
g
In
st
ru
c
ti
o
n
s
S
a
fe
ty
In
st
ru
c
ti
o
n
s
