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GETTING THE BEST COOKING
RESULTS
To get the best results from your microwave oven, read
and follow the guidelines beiow
• Storage Temperature: Foods taken from the freezer
or refrigerator take longer to cook than the same
foods at room temperature The time for recipes in
this book is based on the normal storage temperature
of the food
• Size; Sma_ pieces of food cook faster than large
ones, pieces similar in size and shape cook more
evenly For even cooking, reduce the power when
cooking large pieces of food
• Natural Moisture: Very moist foods cook more
evenly because microwave energy is attracted to
water molecules
• Stir foods such as casseroles and vegetables from
the outside to the center to distribute the heat evenly
and speed cooking Constant stirring is not
necessary
•Turn over foods likepork chops, baking potatoes,
roasts, or whole cauliflower her{way through the
cooking time to expose all sides equally to microwave
energy
• Place delicate areas of foods, such as asparagus
tips, toward the center of the dish
• Arrange uneveniy shaped foods, such as chicken
pieces or salmon steaks, with the thicker, meatier
parts toward the outside of the dish
• Shield, with Small pieces of aluminum full, parts of
food that may cook quickly, such as wing tips and leg
ends of po_ttry
• Let It Stand: After you remove the food from the
microwave, cover food with foil or casserole lid and let
it stand to finish cooking in the center and avoid
overcocking the outer edges The length of standing
time depends on the denstty and surface area of the
food
•Wrapping in waxed paper or paper towel;
Sandwiches and many other foods containing
prebaked bread should be wrapped prior to
m}crowaving to prevent drying out
Fish & Shellfish
Cooking Fish and Shellfish: General Directions
• Prepare the fish for cooking
- Completely defrost the fish or shetlfish
- Arrange unevenly shaped pieces with thicker parts
toward the outside of the dish Arrange shellfish in a
single layer for even cooking
- The type of cover you use depends on how you
cook Poached fish needs a microwavable lid or
vented plastic wrap
Baked fish, coated fish, or fish in sauce needs to be
covered Ilghtfy with waxed paper to keep the coating
crisp and sauce from getting watery
- Always set the shortest cooking time Fish is done
when it turns opaque and the thickest part begins to
flake Shellfish is done when the shell turns from
pink to red and the flesh is opaque and firm
• The Fish and Shellfish Cooking Table below provides
specific directions with Power Level and Cooking
Time settings for most types of fish and shellfish
Fish And Shellfish Cooking Table
............... l ....
POWER COOKING TIME
FISH LEVEL
Fish fillets HI 3_t2-4_r_minutes
Fish steaks HI 41/_-5tr_ minutes
Whole fish 7 4_/_-6 minutes
Scallops HI 3_t_-5 minutes
Shrimp, shelled HI 3v_-5 minutes
DIRECTIONS
Arrange fish in a single layer with thickest pol toward
outside edge of 11/2 quart microwavable bak tg dish
Brush with melted butter and season, If desired Cook
covered with vented plastic wrap Let stand c !
minutes if you are cooking more than 1 lb of fish, turn
the fish hal{way through cooking
Arrange tn a single layer Prepare as directed above,
except stir instead of turning the shellfish
- 20 -
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