Dec Panspaentesapiotionns - Panasonic The Genius Premier 1000 Operating Instructions Manual

Fish and Seafood
Directions for Preparing Fish and Seafood
Use fresh or defrosted clean fish. TO COOK BY TIME: Arrange shrimp and scallops in
Arrange fish in a single layer in dish. For best results, single layer in dish. Cook on the recommended power
avoid overlapping edges as this will prevent fish from level and minimum time in the chart. Rearrange or stir
cooking evenly. shrimp or scallops halfway through cooking.
Place thicker sections toward edge of the dish. (i.e. tail
Sections toward center). ; The color of seafood and fish should be opaque and the
Covet dish loosely, Pui completely. wih plastic wrap: fish should flake easily when tested with a fork. If
covered, 5 minutes. After cooking, fet stand, covered, 3 to 5 minutes before
serving. Stand time allows the internal temperature to
Press equalize throughout the food and thereby completes the
once for "FISH FILLETS", cooking process.
Test for doneness before adding extra cooking time.
twice for "SHELLFISH".
Fish and Seafood Chart for Sensor & Time Cooking
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SENSORCOOKING
| CSTIMECCOOKING
i
APPROX.
CATEGORY COOKING TIME
{in minutes)
Fish Fillets 1/2 to 2 Ib. FISH FILLETS| 1 Ib. (500 g) § to 71/2
(250 g to 1 kg)
Fish Steaks
1 Ib. (500 g)
51/2 to 7
[1-inch (2.5 cm) thick]
Scallops (sea) 1/2 to 2 Ib. SHELLFISH 1 Ib. (500 g)
(250 g to 1 kg}
Shrimp, medium size V/2 to 2 Ib. SHELLFISH 1 Ib. (500 g)
(shelled and cleaned) {250 g to 1 kg)
Whole fish, cleaned 1 to 11/2 Ib.
(stuffed or unstuffed) (500 g to 750 g)
FISH OR SEAFOOD
TARRAGON HALIBUT STEAKS FILLET ALMANDINE
3 tablespoons lemon juice 3 tablespoons butter or margarine
2 tablespoons oil 3 tablespoons slivered almonds
1 teaspoon salt 1/2 pound fish fillets
1/2 teaspoon paprika Salt and pepper to taste
1/2 teaspoon onion powder 2 teaspoons femon juice
1/2 teaspoon tarragon 2 teaspoons parsley
4 halibut steaks, 1-inch thick (about 8 oz. ea.)
Yield: 2 Servings
Yield: 4 Servings
Place butter and almonds in 8-inch square dish. Cook at
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