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Cooking eggs in your microwave
Never cook eggs in the shell and never warm hard-
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cooked eggs in the shell; they can explode.
Always pierce yolk on whole eggs to keep them from
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bursting.
Cook eggs just until set; they will become tough if
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overcooked.
Cooking scrambled eggs is safe.
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Cooking vegetables in your microwave
Vegetables should be washed just before cooking.
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Rarely is extra water needed. If dense vegetables such
as potatoes or carrots are being cooked, add about
¼ cup of water.
Small vegetables (sliced carrots, peas, lima beans,
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etc.) will cook faster than larger vegetables.
Cooking seafood in your microwave
Be sure to place fish on a microwave-safe roasting rack
in a microwave-safe dish. Be sure to always cook fish
until it flakes easily with a fork. Use a tight cover to steam
fish; a lighter cover of wax paper or paper towel provides
Seafood
Power level
Fish steaks up to
medium high (7)
1½ lbs
Fish fillets up to
medium high (7)
1½ lbs.
Shrimp up to
medium high (7)
1½ lbs.
Whole vegetables, such as potatoes, acorn squash or
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corn on the cob, should be arranged in a circle on the
turntable before cooking. They will cook more evenly if
turned over halfway through cooking.
Always place vegetables like asparagus and broccoli
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with the stem ends pointing towards the edge of the
dish and the tips toward the center.
When cooking cut vegetables, always cover the dish
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with a lid or vented microwavable plastic wrap.
Whole, unpeeled vegetables such as potatoes, sweet
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potatoes, squash, eggplant, etc., should have their
skin pricked in several locations before cooking to
prevent them from bursting.
For more even cooking, stir or rearrange whole
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vegetables halfway through the cook time.
Most of the time, the denser the food, the longer the
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required standing time. For example, a baked potato
should stand for 5 minutes before serving, while a dish
of peas may be served immediately.
less steaming. And be sure not to overcook fish; check it
for doneness at a minimum cooking time before cooking
longer.
Cook time
Directions
7–11 min. /lb
Arrange fish on roasting rack with meaty portions
towards the outside of rack. Cover with wax paper.
Turn over and rearrange halfway through cook time.
Cook until fish flakes easily with fork.
Let stand 3–5 mins.
7–11 min. /lb
Arrange fillets in a baking dish, turning any thin pieces
under. Cover with wax paper. If over ½ inch thick, turn
over and rearrange halfway through cook time. Cook
until fish flakes easily with fork.
Let stand 2–3 mins.
7–11 min. /lb
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 mins.
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