Cooking Guide
Continued
Fish & shellfish Fish and shellfish cook well in the microwave. Their naturally high moisture content means fast cooking. ln
just a few minutes, your seafood will be tender and moist, keeping its true flavor and mild taste.
Cooking fish & shellfish: tips & techniques
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Completely defrost fish and shellfish before cooking.
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Arrange unevenly shaped pieces with thicker parts toward the outside of the dish. Arrange shellfish in a
single layer for even cooking.
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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.
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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.
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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.
Cakes & pies Make your very next cake or pie in the microwave. Not only do they cook in half the time, but they are
delicious! Cakes are superior in texture, height, and lightness to conventional ones. Pie crust comes out
extra flaky.
Microwave cakes & pies: tips & techniques
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When making pie fillings, slightly reduce the amount of liquid given in the conventional recipe.
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Pastry will not brown, but it does come out extra flaky. To add color, brush prepared shell with vanilla
extract before cooking.
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All pies should be cooked in a microwavable pie plate. Prick pastry before cooking. To check, the bottom
of the crust should look opaque and dry.
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Crumb crusts work well in the microwave.
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Because microwave cooked cakes rise much higher than those conventionally baked, fill dish only half
full.
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Cakes are done when a toothpick inserted near the center of the layer comes out clean. There may be
some moist spots on top immediately after removing from the oven. These will disappear during the
standing time.
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Angel food cake, chiffon cake and cream puffs need dry heat, so bake in a conventional oven for best
results.
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