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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.
• Do not overcook fish; check it at minimum cooking time.
Food
Cook Time /Power Level
Cooking Time:
Steaks
6-8 min. / lb.
Up to 1.5
Power Level: Medium-
lbs.
High(70).
Fillets
Cooking Time:
3-5 min. / lb.
Up to 1.5
lbs.
Power Level: High(HI).
Shrimp
Cooking Time:
3-5½min. / lb.
Up to 1.5
lbs.
Power Level: High(HI).
Directions
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 ½ 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.
Guide for Cooking Eggs in Your Microwave
• Never cook eggs in the shell, and never warm hard-cooked 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 ¼ 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 after half the cooking time.
• Always place vegetables like asparagus and broccoli 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 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, stir or 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.
13

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