Food
Poultry
Chicken pieces,
upto 2 lbs
1 Ib
PIO0
Fish and Seafood
Fish fillets, 3/4lb P100
Fish steaks 2, P 50
6 oz each
Scallops 1 Ib P 70
Shrimp, mediumsize, P 70
shelled and cleaned,
1Ib
Whole fish, P100
stuffed or unstuffed,
1112 to 13/4Ib
Cooking
Time
5- 8 min.
4 - 6 rain.
6 - 9 min.
4 - 7min.
4- 7 min.
7- 10 rain.
Stand
Time
5 min.
3 min.
5 min.
3 min,
3 min.
5 min.
Special Notes
Arrange skin-side up in
a baking dish halfway
through cooking,
meatier portions toward
edge of dish. Cover with
plastic wrap or lid.
Arrange ina single layer
in dish.
Cover with wax paper.
Rearrange or stir shrimp
or scallops halfway
through cooking.
TiME COOKING -EGGS
SCRAMBLED EGGS
Break eggs into a microwave-safe glass
measure.
Add 1 tablespoon milk and 1teaspoon
butter for each egg. Beat witha fork.
Cook at Power Level P 60 according to
time inthe chart. Stir atleastonce during
cooking time,
Stir after cooking, and let stand for
1minute.
/
Eggs Cooking Time
13/4 - 11/2 min.
2 11/2- 21/2 min.
3 2114 - 4 min.
4 31/4 - 5 min.
Eggs Cooking Time
13/'4- 11/2 min.
2 11/2 -3 min.
3 2 - 3112 rain.
4 3 - 5 min,
POACHED EGGS
Use 6-ounce (170 mL) microwave-safe
custard cup with 1/'4cup (50 mL) water
for 1to 3 eggs.
Use 1-quart microwave-safe dish with
1 cup (250 mL) water for 4 eggs.
Heat at PIO0 POWER to bring water to
a boil with 1t8teaspoon salt and up to
1/4teaspoon vinegar. Break egg
carefully into hot water.
Pierce egg several times lightly with
toothpick.
Cover with wax paper.
Cook at Power Level P 50 according to
time in the chart. Let stand, covered,
1 minute before serving.
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