Guide for cooking seafood in your microwave
Cook sh until it akes easily with a fork
Place sh on a microwave-safe roasting rack in a microwave-safe dish
Use a tight cover to steam sh A lighter cover of wax paper or paper towel provides less steaming
Do not overcook sh; check it at minimum cooking time
Food Cook Time/Power Level Directions
Steaks
Up to 15 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 sh akes
easily with a fork Let stand 3-5 minutes
Fillets
Up to 15 lbs
Cooking Time: 3-7 min / lb
Power Level:Medium-High(7)
Arrange llets 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 sh akes
easily with a fork Let stand 2-3 minutes
Shrimp
Up to 15 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 rm 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 nish cooking after they come out of the oven) A baked potato can
stand on the counter for ve minutes, while a dish of peas can be served immediately
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