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C
I
OOKING
NSTRUCTIONS
GUIDE for Cooking Seafood in Your Microwave
•
Cook fish until it flakes easily with a fork.
•
Place fish on a microwave-safe roasting rack in a microwave-safe dish.
•
Use a tight cover to steam fish. A lighter cover of wax paper or paper towel provides less steaming.
•
To avoid overcooking fish, check it at minimum cooking time.
Food
Steaks
Cooking Time:
6-10 min. / lb.
Up to 1.5 lbs.
Power Level: Medium High(7).
Fillets
Cooking Time:
3-7 min. / lb.
Power Level: Medium High(7).
Up to 1.5 lbs.
Shrimp
Cooking Time:
3-5
1/2
Up to 1 lbs.
Power Level: Medium High(7).
GUIDE for Cooking Eggs in Your Microwave
•
Never cook eggs in the shell, and never warm hard-boiled eggs in the shell; they can explode.
•
Always pierce whole eggs to keep them from bursting.
•
Cook eggs just until set; they become tough if overcooked.
GUIDE for Cooking Vegetables in Your Microwave
• Vegetables should be washed just before cooking.
Often, no extra water is needed. If dense
vegetables such as potatoes, carrots and green
beans are being cooked, add about 1/4 cup water.
• Small vegetables (sliced carrots, peas, lima
beans, etc.) will cook faster than larger ones.
• Whole vegetables, such as potatoes, acorn
squash or corn on the cob, should be arranged in
a circle on the turntable before cooking.
They will cook more evenly if turned over at half
the cooking time.
• Always place vegetables like asparagus and
broccoli with the stem ends pointing towards the
edge of the dish with the heads toward the center.
24
C
I
OOKING
NSTRUCTIONS
Cook Time /Power Level
min. / lb.
Arrange steaks on roasting rack with meaty
portions towards the outside of rack. Cover with
wax paper. Turn over and rearrange when
cooking time is half up. Cook until fish flakes
easily with a fork. Let stand 3-5 min.
Arrange fillets in a baking dish, turning any thin
pieces under. Cover with wax paper. If over 1/2
inch thick, turn over and rearrange when
cooking time is half up. Cook until fish flakes
easily with a fork. Let stand 2-3 min.
Arrange shrimp in a baking dish without
overlapping or layering. Cover with wax paper.
Cook until firm and opaque, stirring 2 or 3 times.
Let stand 5 min.
• When cooking cut vegetables, always cover the
dish with a lid or vented microwavable plastic
wrap.
• Whole, unpeeled vegetables such as potatoes,
squash, eggplant, etc., should have their skin
pricked in several spots before cooking to prevent
them from bursting.
• For more even cooking, rearrange whole
vegetables halfway through the cooking time.
• Generally, the denser the food, the longer the
standing time. (Standing time refers to the time
necessary for dense, large foods and vegetables
to finish cooking after they come out of the oven.)
A baked potato can stand on the counter for five
minutes before cooking is completed, while a dish
of peas can be served immediately.
Directions
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