Fish and Seafood
•Fish is done when it flakes easily with a fork. Center may still be slightly translucent, but will continue cooking as fish stands a few minutes after cooking.
•Place fish on
•Cook fish with or without sauce. A tight cover steams fish, or use a lighter cover of wax paper or paper towel for less steaming.
•Do not overcook fish. Check at minimum time.
Item | Total Cooking | Power Level | Method |
| Time (Min/Lb) |
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|
Fish |
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whole | 7 to 9 | MEDIUM (5) | Place fish on roasting rack. Microwave until fish |
up to 3 lbs. |
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| flakes easily with fork, turning over and rearrang- |
|
|
| ing after half the time. Let stand 3 to 5 minutes. |
steaks | 8 to 12 | MEDIUM (5) | Arrange steaks on roasting rack with meaty |
up to 3 lbs. |
|
| portions toward outside of rack. Cover rack with |
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| wax paper. Microwave until fish flakes easily with |
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| fork, turning over and rearranging after half the |
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| time. Let stand 3 to 5 minutes. |
fillets | 3 to 7 | HIGH (10) | Arrange fillets in baking dish. Cover dish with wax |
up to 3 lbs. |
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| paper. Microwave until fish flakes easily with fork, |
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| turning over and rearranging after half the time. |
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| Let stand 2 to 3 minutes. |
Scallops | 3 to 7 | HIGH (10) | Arrange seafood in baking dish. Cover dish with |
up to 3 lbs. |
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| wax paper, Microwave until firm and opaque, |
Shrimp |
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| stirring 2 to 3 times. Let stand 5 minutes. |
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| |
up to 3 lbs. | 3 to 5 | HIGH (10) | Same as above. |
Eggs
•Always pierce whole yolks before cooking to prevent bursting.
•Never cook eggs in the shell, and do not reheat
•Cook eggs just until set, they are delicate and can toughen if overcooked.
Scrambled Eggs
Egg(s) | Butter | Milk/Water | Egg Cooking | Method | ||
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| Time (Min.) |
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1 | 1 | teaspoon | 1 | tablespoon | 1/2 to 1 | Place butter in small bowl or casserole. |
2 | 2 | teaspoons | 1 | tablespoon | 1 to 1 1/4 | Microwave at HIGH (10) for 20 to 40 |
4 | 1 | tablespoon | 2 | tablespoons | 2 to 3 | seconds, or until butter melts. Add |
8 | 2 | tablespoons | 1/4 cup | 3 to 4 1/4 | egg(s) and milk. Beat until well blended. | |
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| Microwave at HIGH (10) as directed or |
until eggs are set yet moist, stirring 3 or 4 times. Let stand 2 to 3 minutes. Eggs finish cooking while standing.
Hard Cooked Eggs (use chopped in salads and sandwich fillings)
Egg(s) | Cooking Time(Min.) | Method |
1 | 3/4 to 1 1/4 | Use a 6 oz. custard cup for each egg. |
2 | 1 to 2 1/2 | Break 1 egg into each cup. Pierce |
4 | 3 to 4 1/2 | yolk(s) 2 times with a toothpick. Cover |
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| cup(s) with plastic wrap. Microwave at |
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| MEDIUM (5) as directed, or until whites |
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| are opaque and yolks are almost set, |
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| rearranging cups once. Let stand 2 to 3 |
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| minutes. Eggs finish cooking while |
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| standing. Chill before chopping. |
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