Getting the Best Cooking Results
To get the best resultsfrom your microwaveoven, readand followthe guidelines below:
StorageTemperature: 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 storagetemperatureof the food.
Size: Small pieces of food cook faster than largeones, pieces similar in size and shape cook more evenly. For even cooking, reduce the power when cooking largepieces
of food.
NaturalMoisture: Very moist foods cook moreevenly because microwave energyis attracted to water molecules.
Stir foodssuch as casseroles and vegetablesfromthe outsideto the centerto distribute the heat evenly and speed cooking. Constant stirring is not necessary.
Turnover foodslike pork chops, baking potatoes,roasts or wholecauliflower halfwaythrough the cooking time to expose all sides equallyto microwaveenergy.
Place delicate areas of foods, such as asparagus tips, toward the center of the dish.
Arrange unevenly 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 foil, parts of food that may cook quickly, such as wing tips and leg ends of poultry.
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 overcooking the outer edges. The length of standing time depends
on the density 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 microwaving to prevent drying out.
Tips Care and Cleaning Operating Instructions Safety Instructions
Fish and Shellfish
Cooking Fish and Shellfish:
General Directions
Prepare the fish for cooking.
–Completely defrostthe fish or shellfish.
–Arrangeunevenlyshaped pieces with thicker parts toward the outsideof the dish. Arrange shellfish in a single layer for even cooking.
–The type of coveryou use depends on how you cook. Poached fish needsa microwavable lid or vented plastic wrap.
Fishand Shellfish Cooking Chart
–Baked fish, coated fish or fish in sauce needs to be covered lightly with waxed paper to keep the coating crisp and sauce fromgetting 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.
Consumer Support Troubleshooting
Fish | Power Level | Cooking Time | Directions | |
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Fish Fillets | HI | Arrange fish in a single layer with thickest portion | ||
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| toward outside edge of 11⁄2 quart microwavable baking | |
Fish Steaks | HI | dish. Brush with melted butter and season, if desired. | ||
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| Cook covered with vented plastic wrap. Let stand | |
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| covered 2 minutes. If you are cooking more than 1 lb. | |
Whole Fish | 7 | |||
of fish, turn the fish halfway through cooking. | ||||
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Scallops | HI | Arrange in a single layer. Prepare as directed | ||
Shrimp, shelled | HI | above, except stir instead of turning the shellfish. |
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