COOKING GUIDE (CONTINUED)
Some Foods Do Not Microwave Well
Eggs in Shells and hard boiled eggs can burst.
Pancakes do not crust, but they reheat well.
Deep Fat Frying can cause burns.
Bottles with narrow necks may shatter if heated.
Pop Popcorn only in special microwave poppers. Do not use oil unless specified by the manufacturer, or heat longer than recommended. Never pop popcorn in paper bags or glass utensils or directly on the glass tray.
HOT SNACKS AND APPETIZERS
Hot appetizers can be prepared very quickly in the microwave oven.
Many appetizers may be cooked on the serving platter, provided the platter does not have metal trim. A time saving tip – prepare these foods ahead of time, refrigerate or freeze, and refresh in the oven at serving time. A plate of appetizers will take only seconds to refresh.
Cheese melts very rapidly and will toughen if overcooked, so watch foods combined with cheese closely so that overcooking will not occur. As soon as cheese starts to bubble, cooking is completed.
Appetizers that have a crisp pastry exterior are best prepared in a conventional oven.
To prepare appetizers wrapped in bacon, it will be necessary to precook the bacon and then wrap around the foods. Oysters wrapped in bacon are easier to prepare in the broiler of your conventional oven.
Seafood mixtures can be prepared in serving shells as microwave energy will pass through the seafood shells without heating. Aluminum foil should not be used for shells.
If spreads are placed on crackers, care should be taken not to overcook as moisture from the food will cause crackers to become soggy. Crackers used for spreads should be very dry and crisp. This helps avoid sogginess. Heat only until spread is at serving temperature.
The time required to heat all appetizers will depend on the amount of food, and the number and the type of dish selected. Remember the food will become very hot even if the dish is cool. Cheese mixtures retain heat longer when heated with microwave energy.
SEAFOOD
Guide for Cooking Seafood
Microwaving is one of the easiest and most efficient ways of preparing fish and seafood, which stay delicate and tender with quick, moist cooking. Overcooking dries out and toughens seafood, so you should check it after the minimum time. If thick pieces like fish steaks or lobster tails are done on the outside, but still slightly translucent in the middle, let them stand for a few minutes; internal heat will complete the cooking.
Food | Power | Cooking Time | Standing | Special Notes |
| Level |
| Time |
|
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|
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Whole Fish | 100 | 6 - 7 min. | 5 min. | Turn over after half the time. |
(1 lb. to 1 1/2 lbs.) |
|
|
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|
Fish Fillet | 100 | 5 - 6 min. | 4 - 5 min. | Turn over after half the time. |
(1 lb.) |
|
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|
|
|
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|
|
Fish Steak | 100 | 4 - 5 min. | 5 - 6 min. | Turn over after half the time. |
1 inch thick |
|
|
| Cover with microwaveable cover. |
( 1 lb.) |
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Shrimp | 100 | 3 - 4 min. | 5 min. | Rearrange once during cooking. |
(1 lb.) |
|
|
| Cover with microwaveable cover. |
|
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|
|
Sea Scallops | 80 | 6 - 7 min. | 5 min. | Rearrange once during cooking. |
(1 lb.) |
|
|
| Cover with microwaveable cover. |
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