cooking Instructions _
23
cooking
in
Struction
S
guide for cooking Seafood in your Microwave
•
Cook fish until it flakes easily with a fork.
•
Place fish on a microwave-safe roasting rack in a microwave-safe dish.
•
Use a tight cover to steam fish. A lighter cover of wax paper or paper towel
provides less steaming.
•
Do not overcook fish; check it at minimum cooking time.
Food
Cook Time/Power Level
Directions
Steaks
Up to 1.5 lbs.
Cooking Time:
6-10 min. / lbs.
Power Level: Medium-High(7).
Arrange steaks on roasting rack with meaty portions
towards the outside of rack. Cover with wax paper. Turn
over and rearrange when cooking time is half up. Cook
until fish flakes easily with a fork. Let stand 3-5 min.
fillets
Up to 1.5 lbs.
Cooking Time:
3-7 min. / lbs
Power Level: Medium-High(7).
Arrange fillets in a baking dish, turning any thin pieces
under Cover with wax paper. If over ½ inch thick, turn
over and rearrange when cooking time is half up. Cook
until fish flakes easily with a fork. Let stand 2-3 min.
Shrimp
Up to 1.5 lbs.
Cooking Time:
3-5 ½ min. / lbs.
Power Level: Medium-High(7).
Arrange shrimp in a baking dish without overlapping
or layering. Cover with wax paper. Cook until firm and
opaque, stirring 2 or 3 times. Let stand 5 min.
guide for cooking Eggs in your Microwave
•
Never cook eggs in the shell, and never warm hard-cooked eggs in the shell; they
can explode.
•
Always pierce whole eggs to keep them from bursting.
•
Cook eggs just until set; they become tough if overcooked.
guide for cooking vegetables in your Microwave
•
Vegetables should be washed just before cooking. Often, no extra water is needed. If
dense vegetables such as potatoes, carrots and green beans are being cooked, add
about ¼ cup water.
•
Small vegetables (sliced carrots, peas, lima beans, etc.) will cook faster than larger
ones.
•
Whole vegetables, such as potatoes, acorn squash or corn on the cob, should be
arranged in a circle on the turntable before cooking. They will cook more evenly if
turned over after half the cooking time.
•
Always place vegetables like asparagus and broccoli with the stem ends pointing
towards the edge of the dish and the tips toward the center.
•
When cooking cut vegetables, always cover the dish with a lid or vented
microwavable plastic wrap.
•
Whole, unpeeled vegetables such as potatoes, squash, eggplant, etc., should have
their skin pricked in several spots before cooking to prevent them from bursting.
•
For more even cooking, stir or rearrange whole vegetables halfway through the
cooking time.
•
Generally, the denser the food, the longer the standing time. (Standing time refers to
the time necessary for dense, large foods and vegetables to finish cooking after they
come out of the oven.) A baked potato can stand on the counter for five minutes
before cooking is completed, while a dish of peas can be served immediately.
AMW83E-SB_XTC-03676C_EN.indd 23
2010-04-30 2:40:49
