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Food
Pou itry
Chickens, whole,
upto 4 fb (18 kg)
1 Ib (450 g)
Cornish hens
1 Ib (450 g)
Chicken
pieces,
up to 2 lb (900 g)
t lb (450 g)
Fish and Seafood
Fish fillets, 3/4 Ib (340 g)
Fish steaks 2, 6 oz (170 g) each
Scallops
1 tb (450 g)
Shrimp. medium size, shelled
and cleaned,
1 Ib (450 g)
Whole fish, stuffed or unstuffed
IV_ to 13/4 tb (680 - 800 g)
Approx.
Power
Cooking
Time
1
HI
HI
HI
HI
5
7
7
HI
5 - 8 rain
4 - 7 rain
6 - 8 rain
3 - 5 min
6 - 8 min
4 - 6 min.
4 - 6 rain
6 -g min.
Stand
Time
10 min,
10 min
5 rain
3 min.,
5 rain
3 min
3 min
5 rain
Special Notes
Place breast-side
down on a
roasting rack in a dish
Cover
witl
0lastic wrap or wax
paper
Turn over halfway
through
cooking
Stand tented
with foil When cooked,
int_
temperature
shoutd
be I80°F (82°C) and juices
should
run dear
Arrange
skin-side
up in a
bar.
dish halfway through
cooking,
meatier portions
toward edge of dish. Cover
with plastic wrap or lid
Arr,
in a singie layer in
disl
Cover with wax paper
Rearrange
or slir shrimp or
sca
halfway through
cooking
SCRAMBLED EGGS
Break eggs into a microwave-safe
glass
measure,
Add 1 tablespoon
milk and '1 teaspoon
butter
for each egg Beat with a fork,
Cook at Power Level 6 according
to time in the
chart° Stir at least once during
cooking time.,
Let stand 1 minute..
POACHED EGGS
Use 6-ounce (170 mL) microwave-safe
custard
cup with 1/4cup (50 mL) water for I to 3 eggs,.
Use 1-quart (1 L) microwave-safe
dish with
I
cup (250 mL) water for 4 eggs.,
Heat at HI POWER to bring water to a boil with
1A]teaspoon
salt and up to 1/4teaspoon
vinegar, Break egg carefully
into hot water.
Pierce egg several times lightly
with toothpick
Cover with wax paper,.
Cook at Power Level 5 according
to time in the
chart.. Let stand, covered,
1 minute before
serving
Eggs
Time
1
t - 11/_ min.
2
2 - 21.,"a min,
3
3 - 4 min
4
4 - 5_ia min
Eggs
1
2
3
4
Time
1 - 1 _4 min.
1t/2 - 2 _/2rain,
2V2 - 4 min,
31/2 - 5 min
29
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