COOKING
21
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 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.
