COOKING
GETTING THE BEST COOKING RESULTS Y Turn overfoods like pork chops, baking potatoes,
To get the best results from your microwave oven,roasts, or whole cauliflower halfway through the
read and follow the guidelines below.cooking time to expose all sides equally to
microwave energy.
Y Placedelicate areas of foods, such as asparagus
Y Storage Temperature:Foods taken from the
freezer or refrigerator take longer to cook than thetips, toward the center of the dish.
same foods at room temperature. The time forY Arrangeunevenly shaped foods, such as chicken
pieces or salmon steaks, with the thicker, meatier
recipes in this book is based on the normal storage
temperature of the food.parts toward the outside of the dish.
Y Size:Small pieces of food cook faster than largeY Shield, with Smallpieces of aluminum foil, parts of
ones, pieces similar in size and shape cook morefood that may cook quickly, such as wing tips and
evenly. For even cooking, reduce the power whenleg ends of poultry.
cooking large pieces of food.Y Let It Stand:After you remove the food from the
Y Natural Moisture:Very moist foods cook moremicrowave, cover food with foil or casserole lid and
evenly because microwave energy is attracted tolet it stand to finish cooking in the center and avoid
water molecules.overcooking the outer edges. The length of standing
time depends on the density and surface area of the
Y Stir foods such as casseroles and vegetables from
the outside to the center to distribute the heat evenlyfood.
and speed cooking. Constant stirring is not necessary.Y Wrapping in waxed paper or paper towel:
Sandwiches and many other foods containing
prebaked bread should be wrapped prior to
microwaving to prevent drying out.
FISH & SHELLFISH
Cooking Fish and Shellfish: General Directions
Y Prepare the fish for cooking.- Always set the shortest cooking time. Fish is done
- Completely defrost the fish or shellfish.when it turns opaque and the thickest part begins
- Arrange unevenly shaped pieces with thicker partsto flake. Shellfish is done when the shell turns from
toward the outside of the dish. Arrange shellfish inpink to red and the flesh is opaque and firm.
a single layer for even cooking.
- The type of cover you use depends on how youY The Fish and Shellfish Cooking Table below
cook. Poached fish needs a microwavable lid orprovides specific directions with Power Level and
ventedplastic wrap.Cooking Time settings for most types of fish and
- Baked fish, coated fish, or fish in sauce needs toshellfish.
be covered lightly with waxed paper to keep the
coating crisp and sauce from getting watery.
Fish And Shellfish Cooking Table
POWER
FISHCOOKING TIMEDIRECTIONS
LEVEL
Fish filletsHI31/2-41/2 minutes
Arrange fish in a single layer with thickest portion toward
outside edge of 11/2quart microwavable baking dish.
Brush with melted butter and season, if desired. Cook
Fish steaksHI41/2-51/2 minutes
covered with vented plastic wrap. Let stand covered
2 minutes. If you are cooking more than 1 lb. of fish, turn
the fish halfway through cooking.
Whole fish741/2-6 minutes
ScallopsHI31/2-5 minutes
Arrange in a single layer. Prepare as directed above,
except stir instead of turning the shellfish.
Shrimp, shelledHI31/2-5 minutes
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ACEC
