Sears 721.676 GETTtNG the Best Cookng Results, Cooking Fish and Shellfish General Directions

GETTtNG THE BEST COOK{NG RESULTS

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

*Storage Temperature: 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 storage temperature of the food.

,Size: Small pieces of food cook faster than large ones, pieces similar 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 mor_

evenly because microwave energy is attracted to water molecules,

o Stir foods such as casseroles and vegetables from the outside to the center to distribute the heat evenly and speed cooking. Constant stirring is not necessary.

-Turn over foods tike pork chops, baking pofatoes, roasts or whole caufiflower haIRt_,aythrough the cooking time to expose all sides equatty to microwave energy.

Place delicate areas of foods, such as asparagus tips toward the center of the dish.

Arrange unevenly shaped foods_ such as chicken pieces or setmon steaks, with the thicker, meatier parts toward the outside of the dish,

. Shield, with Smail pieces of aluminum foil parts of food that may cook quickly such as wing tips and leg ends of poultry.

o 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 overceoking the outer edges. The length of standing

time depends on the density and surface area of the food,

. Wrappir_g in waxed paper or paper towel: Sandwiches and many other foods containing prebaked bread should be wrapped prior to microweving to prevent drying out.

Fish & Shellfish

Cooking Fish and Shellfish: General Directions

-Prepare the fish for cooking

Completely defrost the fish or shellfish.

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

-The type of cover you use depends on how you cook: Poached fish needs a microwavable lid or vented plastic wrap,

-Baked fish, coated fish or fish in sauce needs to be lightly covered with waxed paper to keep the coating crisp and sauce from getting watery.

-Always set the shortest cooking time, Fish is done when it turns opaque and the thickest pert begins to flake, Shellfish is done when the shelt turns from pink to red and the flesh is opaque and firm.

o 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

		POWER	COOKING
		LEVEL		TIME
Fish	fillets	H_	4-5	minutes
Fish	steaks	HI	5-6	minutes

DiRECTiONS

Arrange fish in a singte layer with thickest portion toward

outside edge of 11_2quart microwavabb baking dish, Brush with me{ted butter and season_ if desired, Cook

covered with vented plastic wrap. Let stand covered 2 minutes, If you are cooking more than 1 lb. of fish, turn the

Whole	fish	7	5-6	minutes	i fish haIfway through cooking
Scallops		HI	4-5	minutes
					Arrange in a singte iayer. Prepare as directed above,
		HI	4-5	minutes	except stir instead of turning the shellfish.
Shrimp,	shelled

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