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Food
Poultry
Chicken pieces,
up to 2 Ibs
1Ib
Power
P100
Fish end Seafood
Fish fillets, 3/4Ib P100
Fish steaks 2, P 50
6 oz each
Scallops 1 Ib P 70
Shrimp, medium size, P 70
shelled and cleaned,
1 Ib
Whole fish, P100
stuffed or unstuffed,
1 1/2t013/41b
Cooking
Time
4 - 7 min.
3 - 5 min.
5 - 8 min.
3 - 6 min.
3 - 6 min.
6 - 9 min.
Stand
Time
5 min.
3 min.
5 min.
3 min.
3 min.
5 rain.
Special Notes
Arrange skin-side up in
a baking dish halfway
throughcooking,
meatierportionstoward
edgeofdish. Cover with
plasticwrapor lid.
Arrangeinasingle layer
in dish.
Cover with wax paper.
Rearrange orstirshrimp
or scallops halfway
throughcooking.
SCRAMBLED EGGS
Break eggs into a microwave-safe glass
measure.
Add 1 tablespoon milk and 1teaspoon
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 Cooking Time
i
1 3/4-11/4rain.
2 1 1/4- 2 min.
3 2 _/4-3 min.
4 3 - 4 1/2min.
Eggs Cooking Time
1 3/"4 - 11/2min.
2 1_/2- 3 min.
3 2 - 31/2min.
4 2 3/4- 4 1/2min.
POACHED EGGS
Use 6-ounce (170 mL) microwave-safe
custard cup with1/4cup (50 mL) water for
1 to 3 eggs.
Use 1-quart microwave-safe dish with
1 cup (250 mL) water for 4 eggs.
Heat at P100 POWER to bring water to
a boil with 1/8teaspoon salt and up to
1/4teaspoon vinegar. Break egg carefully
into hot water.
Pierce egg several times lightly with
toothpick.
Cover with wax paper.
Cook at Power Level P 50 according to
time in the chart. Let stand, covered,
TIME COOKING - BAKED GOODS AND DESSERTS
Converting Recipes
When adapting quick bread recipes, you
willfind itnecessary to reduce the
amount of leavening (baking powder or
soda) by about one-quarter the normal
amount. A bitter aftertaste isapparent if
toomuch leavening isused in biscuits or
muffins. Since food rises higher in the
microwave oven, you will not see a loss
in volume from the reduction of soda or
baking powder.
Ifa recipe contains buttermilk or sour
cream, do not change the amount of
soda, since it serves to counteract the
sour taste and does not act only as a
leavening agent.
When using a mix where leavening
cannot be reduced, allow the dough to
stand about 10 minutes before cooking
in order for some of the gas to be lost.
Breads and rolls should be reheated
only until they are warm to the touch.
Overheating or overcooking makes
bread tough and rubbery.
Cooking/Reheating Guide
Item
French bread,
Frozen: 1 Ib
Room temp.: 1 Ib
Whole coffee cake,
Frozen: 10 - 13 oz
Room temp.: 10 - 13 oz
Butter cake
2 1/4cups (550 mL) batter
1st stage
2nd stage
Brownies
2 cups (500 mL) batter
Muffins, l& cup (50 mL) batter
each 2
6
P 80
P 80
P 80
P 80
P 50
P100
P 50
P 70
P 70
Cooktng ,= ,_i,,
Place on paper plate or
1 - 2 min.
15 - 30 sec.
4 - 6 min.
1- 2 min.
8 - 10 min.
towel.
Place on paper plate or
towel. Let stand for 5 - 10
minutes before serving.
Place on inverted pie plate.
Cover with wax paper.
Place on inverted pie plate.
1 minute before serving.
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