Hot Snacks And Appetizers; Seafood; Guide For Cooking Seafood - Emerson MW1161SB Owner's Manual

and hard boiled eggs can burst.
do not crust, but they reheat well. Fully-prepared, frozen pancakes are available for
microwaving.
can cause burns.
with narrow necks may shatter if heated.
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 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.
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.
Whole Fish 100
(1 lb. to 1 1/2 lbs.)
Fish Fillet 100
(1 lb.)
Fish Steak 100
1 inch thick
( 1 lb.)
Shrimp 100
(1 lb.)
Sea Scallops 80
(1 lb.)
6 - 7 min.
5 - 6 min.
4 - 5 min.
3 - 4 min.
6 - 7 min.
18
5 min. Turn over after half the time.
4 - 5 min. Turn over after half the time.
5 - 6 min. Turn over after half the time.
Cover with microwaveable cover.
5 min. Rearrange once during cooking.
Cover with microwaveable cover.
5 min. Rearrange once during cooking.
Cover with microwaveable cover.