Modena MV Series - Poultry; Guide for Cooking Poultry; Seafood; Guide for Cooking Seafood

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POULTRY
Guide for Cooking Poultry
Chicken is one of the most popular foods and microwaving chicken is one of the best uses of your
microwave oven. Chicken stays juicy and tender in the microwave oven. However, juiciness prevents
browning because chicken crisps and browns only when the skin dries out enough to change color.
Standing time is important, because it allows the interior to finish cooking without toughening the
delicate breast meat.
Food
Power Level
Cooking Time
(per lb)
Standing Time
Notes
Roast
Chicken wholer
100
6 – 8 minute
10 – 15 minute
Place breast side
up on
roasting rack. Let
stand,
covered, before
serving.
Chicken cut up
100
8 – 7 minute
7 – 10 minute
Turkey
80
6 1/2 – 8 minute
7 – 10 minute
Turkey Breast
50
10 – 11 minute
5 – 7 minute
Rearrange once
during Rearrange
once during with
microwaveable
cover.
SEAFOOD
Guide for Cooking Seafood
Microwaving is one of the easiest and most efficient ways of preparing fish and seafood, which
stay delicate and tender with quick, moist cooking. Overcooking dries out and toughens seafood,
so you should check it after the minimum time. If thick pieces like fish steaks or lobster tails are done
on the outside, but still slightly translucent in the middle, let them stand for a few minutes; internal
heat will complete the cooking.
Food
Power Level
Cooking Time
Standing Time
Notes
Whole Fish
(1 lb to 1 ½ lbs)
100
6 – 7 menit
5 menit
Turn over after
half the time.
Fish Fillet
(1 lb)
100
5 – 6 menit
4 – 5 menit
Fish Steak
1 inch thick
(1 lb)
100
4 – 5 menit
5 – 6 menit
Turn over after
half the time.
Cover with
microwaveable
cover.
Shrimp
(1 lb)
100
3 – 4 menit
5 menit
Rearrange once
during cooking.
(1 lb) Cover with
microwaveable
cover.
Sea Scallops
(1 lb)
80
6 – 7 menit
5 menit
EGGS & CHEESE
Guide for Cooking Eggs & Cheese
CHEESE
Cheese melts quickly and smoothly. When serving cheese as an appetizer, flavor is at peak when
served at room temperature. Use a low power level for melting. Cheese melts best when shredded
and heated with milk or other liquids. Stir cheese mixtures several times for even heating.