Cooking Instructions

Guide for Cooking Seafood in Your Microwave

•Cook fish until it flakes easily with a fork.

•Place fish on a microwave-safe roasting rack in a microwave-safe dish.

•Use a tight cover to steam fish. A lighter cover of wax paper or paper towel provides less steaming.

•Do not overcook fish; check it at minimum cooking time.

Food	Cook Time/Power	Directions
Food	Level	Directions
	Level

Steaks	Cooking Time:	Arrange steaks on roasting
	6-10 min. / lb.	rack with meaty portions
Up to 1.5 lbs.		towards the outside of rack.
	Power Level: Medium-	Cover with wax paper. Turn
	High(7).	over and rearrange when
		cooking time is half up. Cook
		until fish flakes easily with a
		fork. Let stand 3-5 minutes.
Fillets	Cooking Time:	Arrange fillets in a baking
	3-7 min. / lb	dish, turning any thin pieces
Up to 1.5 lbs.		under Cover with wax paper.
	Power Level: Medium-	If over ½ inch thick, turn over
	High(7).	and rearrange when cooking
		time is half up. Cook until
		fish flakes easily with a fork.
		Let stand 2-3 minutes.
Shrimp	Cooking Time:	Arrange shrimp in a baking
	3-5 ½ min. / lb.	dish without overlapping or
Up to 1.5 lbs.		layering. Cover with wax
	Power Level: Medium-	paper. Cook until firm and
	High(7).	opaque, stirring 2 or 3 times.
		Let stand 5 minutes.

Guide for Cooking Eggs in Your Microwave

•Never cook eggs in the shell, and never warm hard-cooked eggs in the shell; they can explode.

•Always pierce whole eggs to keep them from bursting.

•Cook eggs just until set; they become tough if overcooked.

Guide for Cooking Vegetables in Your Microwave

•Vegetables should be washed just before cooking. Often, no extra water is needed. If dense vegetables such as potatoes, carrots and green beans are being cooked, add about ¼ cup water.

•Small vegetables (sliced carrots, peas, lima beans, etc.) will cook faster than larger ones.

•Whole vegetables, such as potatoes, acorn squash or corn on the cob, should be arranged in a circle on the turntable before cooking. They will cook more evenly if turned over after half the cooking time.

•Always place vegetables like asparagus and broccoli with the stem ends pointing towards the edge of the dish and the tips toward the center.

•When cooking cut vegetables, always cover the dish with a lid or vented microwavable plastic wrap.

•Whole, unpeeled vegetables such as potatoes, squash, eggplant, etc., should have their skin pricked in several spots before cooking to prevent them from bursting.

•For more even cooking, stir or rearrange whole vegetables halfway through the cooking time.

•Generally, the denser the food, the longer the standing time. (Standing time refers to the time necessary for dense, large foods and vegetables to finish cooking after they come out of the oven.) A baked potato can stand on the counter for five minutes before cooking is completed, while a dish of peas can be served immediately.