Meat, Fish & Poultry; How To Adapt Microwave Casserole Recipes - GE JKP77G Use And Care Manual

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Automatic Cooking Main
Meat,
Fish & Poultry
For meat and fish loaves 'use either
the round or loaf microwave-safe
containers. Fish loaves made with
precooked or canned fish use Auto
Cook Code 4. Beef loaf uses Auto
Cmk Code 8. Cover with plastic
wrap. See the chart on following
page
for recipes.
Chicken breasts
and
pieces, or
turkey parts should be placed in a
microwave-safe 8A. square dish,
9x13x 2-in. dish. Cover with wax
paper If cooking bag is used for
whole chicken, shield breast bone
with small strip of foil. Microwave
using Auto Cook Code 6
I
Dishes in Your Microwave Oven
Chuck roasts should be placed in a
cooking bag with % cup water and
placed in microwav~safe dish. Cut
bag to fit close to the size of the
roast and tie open end securely.
"Cut a 1-llH slit near the tie.
lk
Auto Cook Code 7.
Fish fillets, whole fish or seafood '
pieces should be in single layer in
flat pie plate or oblong dish to fit.
Cover with plastic wrap or wax
paper. Use Auto Cook Code 4 for
fillets and Auto Cook Code 2 for
seafood pieces.
Pork chops
automatically cook well
in 8 x 12x 2-in. dish. Cover with
wax paper. Add barbeque sauce or
other sauce on each chop. Micro-
wave using Auto Cook Code 8. ~
Spare ribs and
brisket should be
automatically cooked in oblong
glass container. Cover with plastic
wrap. Make
sure liquid covers meat.
Microwave using Auto Cook Code 7.
How to Adapt Microwave
Casserole Recipes
To adapt your casserole recipes for
Automatic Cooking.
1. Select recipes that do not require
adding ingredients at different
stages during cooking or recipes
that require extra attention, stirring
or rotating.
2. Use microwave-safe containers
that are appropriate in size to the
food amount. Use 3 qt. containers
or less.
3. For saucy casseroles, cover con-
tainer with lid or wax paper. (No
vents.) For cheese or crumb-topped
casseroles, remove cover after oven
signals and add topping, then con-
tinue cooking uncovered.
4. Allow precooked ingredients or
hot sauces to cool slightly before
adding other ingredients.
5. Meats and vegetables should be
submerged in liquid.
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