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Cooking Instructions
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. / lb.
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 minutes.
Fillets
Up to 1.5 lbs.
Cooking Time:
3-7 min. / lb
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 minutes.
Shrimp
Up to 1.5 lbs.
Cooking Time
:
3-5 ½ min. / lb.
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 minutes.
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 has passed.
•
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.
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