Whirlpool MS3080XB user manual Fish& shellfish, Cooking Guide, Fish Cook Power, To 5 minutes, Tail

Cooking Guide

Continued

Fish& shellfish

Fish and shellfish cook well in the microwave oven. Their naturally high moisture content means fast cooking. In just a few minutes, your seafood will be tender and moist, keeping its true flavor and mild taste.

Cooking fish & shellfish: tips &techniques

l Completely defrost fish and shellfish before cooking.

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

l Always use the shortest cooking time. Fish is done the moment 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.

l The type of cover used will determine whether fish is baked or poached. For poached fish cover with microwavable lid or plastic wrap, vented; for baked fish place wax paper over container.

l Cook fish that is coated or prepared with sauce uncovered or lightly covered with wax paper. This keeps the coatings from becoming soggy and the sauce from getting watery.

3sh and shellfish cooking table
				COOKING TIME
	FISH		COOK POWER	MINUTES			PER POUND
Fish	Fillets		HIGH	4	to 5 minutes
Fish	Steaks		HIGH	4	to	5	minutes
Whole		Fish	7	5%	to	6% minutes
Scallops			HIGH	4 to		5	minutes
			HIGH	4	to 5		minutes
Lobster		Tail	HIGH	4	to 5		minutes

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SPECIAL INSTRUCTIONS

Arrange fish in single layer with

thickest portion toward outside edge of 1% to 2-quart microwavable baking dish. Brush with melted butter and season, if desired. Cook covered with plastic wrap: vented. Let stand covered 2 minutes.

Prepare as directed above.

Cut hard shell down middle with knife. Grasp tail with both hands and open flat. Place flesh-side up in 8x8x2-inch square glass baking dish. Cook covered with wax paper. Let stand covered 2 minutes.

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