Cooking Guide.
Getting the Best Cooking Results
Toget the best resultsfrom your microwave oven,
read and follow the guidelines below:
Storage Temperature: Foodstaken from the freezer
or refrigerator take longer to cook than the same foods
at room temperature.
Thetime for recipes in this book is based on the normal
storage temperature ofthe food.
Size:Smallpieces of food cook faster than large ones,pieces
similar in sizeand shape cook more evenly. Foreven
cooking, reducethe 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 casserolesand vegetables from the
outside to the center to distribute the heat evenly and
speedcooking. Constant stirring isnot necessary.
Turn overfoods likepork chops, baking potatoes, roasts
or whole cauliflower halfway through the cooking time
to expose all sidesequally to microwave energy.
Placedelicate areasof foods, such as asparagus tips, toward
the center of the dish.
Arrange unevenly shapedfoods, 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.
LetIt 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 overcookingthe outer
edges.Thelength of standing time depends
on the density and surface area ofthe food.
Wrapping in waxed paper or paper towek
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
Preparethe fish for cooking.
- Completely defrost the fish or shellfish.
- Arrange unevenly shaped pieceswith thicker parts
toward the outside of the dish.Arrange shellfish in a single
layer for even cooking.
- Thetype of cover you use depends on how you cook.
Poachedfish needsa microwavable lid or vented
plasticwrap.
- Bakedfish,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. Fishis done when
itturns opaque and the thickest part beginsto flake.
Shellfishisdone when the shellturns from pink to red
and the flesh is opaque and firm.
Fish and Shellfish Cooking Chart
Fish Fillets ......
Fish Steaks ....
WholeFish ......
Shrimp,shelled
Power Level
HI
HI
7
HI
HI
Cooking Time
3V2-4V2minutes
4Y2-5_/2minutes
4Y2-6 minutes
3V2-5 minutes
3Y2-5 minutes
Directions
Arrange fish in a single layer with thickest portion
toward outside edge of 1V2quart microwavable baking
dish. Brushwith melted butter and season, if desired.
Cook covered with vented plastic wrap. Let stand
covered 2 minutes. If you are cooking more than i lb.
of fish,turn the fish halfway through cooking.
Arrange in a single layer.Prepareas directed
above, except stir instead of turning the shellfish.
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