Maytag MMVS156AA owner manual Getting the Best Cooking Results, FiSH and Shellfish

GETTING THE BEST COOKING RESULTS

To get the best results from your microwave oven, read and follow the guidelines below.

• Storage Temperature: Foods taken from the freezer or refrigera- tor take longer to cook than the same foods at room temperature.

The time for recipes in this book is based on the normal storage tem- perature of the food.

•Size: Small pieces of food cook faster than large ones, pieces sim- ilar in size and shape cook more evenly. For even cooking, reduce the power when cooking large pieces of food.

•Natural Moisture: Very moist foods cook more evenly because microwave energy is attracted to water molecules.

•Stir foods such as casseroles and vegetables from the outside to the center to distribute the heat evenly and speed cooking. Constant stir- ring is not necessary.

•Turn over foods like pork chops, baking potatoes, roasts, or whole cauliflower halfway through the

cooking time to expose all sides equally to microwave energy.

Place delicate areas of foods, such

as asparagus tips, toward the cen- ter 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.

ShieJd, with small pieces of alu- minum 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 stand- ing time depends on the density and surface area of the food.

Wrapping in waxed paper or paper towet: Sandwiches and many other foods containing pre- baked bread should be wrapped prior to microwaving to prevent dry- ing out.

FiSH AND SHELLFISH

Cooking Fish and Shellfish: GeneraJ Directions

•Prepare the fish for cooking.

-Completely defrost the fish or shellfish.

Arrange unevenly shaped pieces with thicker parts toward the out- side of the dish. Arrange shellfish in a single layer for even cooking.

-The type of cover you use depends on how you cook. Poached fish needs a micro- wavable lid or vented plastic wrap.

-Baked fish, coated fish, or fish in sauce needs to be covered light- ly with waxed paper to keep the coating crisp and sauce from get- ting 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.

•The Fish and Shellfish Cooking Table below provides specific directions with Power Level and Cooking Time settings for most types of fish and shellfish.

FiSH AND SHELLFISH COOKING TABLE

FISH	POWER LEVEL	COOKING TIME				DIRECTIONS
Fish fillets	HI	3_°4½	minutes	Arrange	fish in a single layer		with thickest portion
				toward outside edge of I Y_quart microwavable
Fish steaks	HI	4½°5_	minutes	baking dish. Brush with melted butter and season,
				if desired. Cook covered with vented plastic wrap.
				Let stand covered		2 minutes.	If you are cooking
Whole fish	7	4/_-6 minutes		more than 1 lb. of fish, turn the fish halfway
				through	cooking.
Scallops	HI	3/_-5 minutes		Arrange	in a single	layer. Prepare as directed
Shrimp, shelled	HI	3/_-5 minutes		above,	except stir	instead of turning the shellfish.

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