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Food
Poultry
Chicken pieces,
up to 2 tbs
t lb
Fish and Seafood
Fish fillets, 3/4 Ib
Fish steaks 2,
6 oz each
Scallops 1 1b
Shrimp, medium size,
shelled and cleaned,
1 Ib
Whole fish,
stuffed or unstuffed,
11/2 to 13/4 Ib
Pow
I P100
P100
P 50
P 70
P 70
P100
Cooking Stand
Time Time
5 - 8 min 5 min..
4-6min,. 3min..
6-9min. 5mino
4 - 7 rain 3 rain.
4 - 7 rain 3 min
7 - 10 min 5 min.
I
Special Notes
Arrange skin-side up in
a baking dish halfway
through cooking,
meatier portions toward
edge of dish. Cover with
plastic wrap or lid.
Arrange in a single layer
in dish.
Cover with wax paper
Rearrange or stir shrimp
or scallops halfway
through cooking
TIME COOKING - EGGS
SCRAMBLED EGGS
Break eggs into a microwave-safe glass
measure,,
Add 1 tablespoon milk and 1 teaspoon
butter for each egg. Beat with a fork_
Cook at Power Level P 60 according to
time in the chart Stir at least once during
cooking time.
Stir after cooking, and let stand for
1 minute.
Eggs
!
2
3
4
Cooking Time
3/4 - 11/2 min,
11/2 - 2!/2 mino
21/4 - 4 rain.
31/4 - 5 rain,
POACHED EGGS
Use 6-ounce (170 mL) microwave-safe
custard cup with 1/4 cup (50 mL) water
for I to 3 eggs.
Use 1-quart microwave-safe dish with
1 cup (250 mL) water for 4 eggs.
Heat at P10O POWER to bring water to
a boil with t/8 teaspoon salt and up to
1/4 teaspoon vinegar. Break egg
carefully into hot water.
Pierce egg several times tightty with
toothpick.
Cover with wax paper.
Cook at Power Level P 50 according to
time in the chart. Let stand, covered,
1 minute before serving.
Eggs
1
2
3
Cooking Time
3/4 - 1t/2 rain,,
11/2 - 3 min.
2- 31/2 rain.
3 - 5 min_
24
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