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Covering: Covering speeds cooking time, retains moisture, tenderizes, insures even cooking and prevents
spattering. Casserole lids or plastic wrap are used for a tighter seal. Vent plastic by turning back one edge at the
side of dish to form a narrow slot where excess steam can escape. Various degrees of moisture retention are
also obtained by using wax paper or microwave-safe paper towels.
Browning: Microwave energy cooks some foods so quickly that the fats and sugars within the food do not have
time to caramelize and give a "browned" appearance. Browning agents do not affect the quality of microwaved
foods, but can add color and flavor. For meats and poultry, use bouquet sauce diluted with water or melted butter,
soy, Worcestershire, barbecue or steak sauce, a sprinkling of paprika or dry gravy mix; jelly glaze or crumb
coating. Frosting and topping finish cakes and breads. Top casseroles at the end of microwaving with grated
cheese or crumbs.
Some Foods Do Not Microwave Well
Eggs in Shells and hard boiled eggs can burst.
Pancakes do not crust, but they reheat well. Fully-prepared, frozen pancakes are available for
microwaving.
Deep Fat Frying can cause burns.
Bottles with narrow necks may shatter if heated.
Pop Popcorn only in special microwave poppers. Do NOT use oil unless specified by the manufacturer, or
heat longer than recommended. Never pop popcorn in paper bags or glass utensils or directly on the glass
tray.
HOT SNACKS AND APPETIZERS
Hot appetizers can be prepared very quickly in the microwave oven.
Many appetizers may be cooked on the serving platter, provided the platter does not have metal trim. A time
saving tip – prepare these foods ahead of time, refrigerate or freeze, and refresh in the oven at serving time.
A plate of appetizers will take only seconds to refresh.
Cheese melts very rapidly and will toughen if overcooked, so watch foods combined with cheese closely so
that overcooking will not occur. As soon as cheese starts to bubble, cooking is completed.
Appetizers that have a crisp pastry exterior are best prepared in a conventional oven.
To prepare appetizers wrapped in bacon, it will be necessary to precook the bacon and then wrap around the
foods. Oysters wrapped in bacon are easier to prepare in the broiler of your conventional oven.
Seafood mixtures can be prepared in serving shells as microwave energy will pass through the seafood shells
without heating. Aluminum foil should not be used for shells.
If spreads are placed on crackers, care should be taken not to overcook as moisture from the food will cause
crackers to become soggy. Crackers used for spreads should be very dry and crisp. This helps avoid
sogginess. Heat only until spread is at serving temperature.
The time required to heat all appetizers will depend on the amount of food, and the number and the type of
dish selected. Remember the food will become very hot even if the dish is cool. Cheese mixtures retain heat
longer when heated with microwave energy.
SEAFOOD
Guide for Cooking Seafood
Microwaving is one of the easiest and most efficient ways of preparing fish and seafood, which stay delicate
and tender with quick, moist cooking. Overcooking dries out and toughens seafood, so you should check it
after the minimum time. If thick pieces like fish steaks or lobster tails are done on the outside, but still slightly
translucent in the middle, let them stand for a few minutes; internal heat will complete the cooking.
Food
Power
Level
Whole Fish
100
(1 lb. to 1 1/2 lbs.)
Fish Fillet
100
(1 lb.)
Fish Steak
100
1 inch thick
( 1 lb.)
EN
Cooking Time
Standing
Time
7 - 8 min.
5 min.
6 - 7 min.
4 - 5 min.
5 - 6 min.
5 - 6 min.
19
Special Notes
Turn over after half the time.
Turn over after half the time.
Turn over after half the time.
Cover with microwaveable cover.
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