Maytag MMV5207AA Use and Care Guide download pdf (Page 18)

GETTING THE BEST

COOKING RESULTS

To get the best results from your

microwave oven, read and follow the

guidelines below.

®Storage Temperature: Foods

taken from the freezer or refrigerator

take longer to cook than the same

foods at room temperature.

The time for recipes in this book is

based on the normal storage

temperature of the food.

®Size: Small pieces of food cook

faster than large ones, pieces

similar in size and shape cook more

evenly. For even cooking, reduce

the power when cooking large

pieces of food.

®Natura_ Moisture: Very moist foods

cook more evenly because

microwave energy is attracted to

water molecules.

®Stir foods such as casseroles and

vegetables from the outside to the

center to distribute the heat evenly

and speed cooking. Constant

stirring is not necessary.

e Turn over foods like pork chops,

baking potatoes, roasts, or whole

cauliflower halfway through the

cooking time to expose all sides

equally to microwave energy.

®Place delicate areas of foods, such

as asparagus tips, toward the

center of the dish.

o Arrange unevenly shaped foods,

such as chicken pieces or salmon

steaks, with the thicker, meatier

parts toward the outside of the dish.

®Shiemd, with smatm pieces of

aluminum foil, parts of food that

may cook quickly, such as wing tips

and leg ends of poultry.

®Let It Stand: After you remove the

food from the microwave, cover

food with foil or casserole lid and let

it stand to finish cooking in the

center and avoid overcooking the

outer edges. The length of standing

time depends on the density and

surface area of the food.

,, Wrapping in waxed paper or

paper towel: Sandwiches and

many other foods containing

prebaked bread should be wrapped

prior to microwaving to prevent

drying out.

FiSH AND SHELLFISH

Cooking Fish and Shellfish:

General Directions

®Prepare the fish for cooking.

- Completely defrost the fish or

shellfish.

- Arrange unevenly shaped pieces

with thicker parts toward the

outside of the dish. Arrange

shellfish in a single layer for even

cooking.

- The type of cover you use

depends on how you cook.

Poached fish needs a

microwavable lid or vented plastic

wrap.

- Baked fish, coated fish, or fish in

sauce needs to be covered lightly

with waxed paper to keep the

coating crisp and sauce from

getting watery.

- Always set the shortest cooking

time. Fish is done when it turns

opaque and the thickest part

begins to flake. Shellfish is done

when the shell turns from pink to

red and the flesh is opaque and

firm.

FiSH AND SHELLFISH COOKING TABLE

FISH POWER LEVEL COOKING TIME DIRECTIONS

Fish fillets HI 31/2-41/2minutes Arrange fish in a single layer with thickest portion

toward outside edge of 11/2quart microwavable

Fish steaks HI 4V2-51/2minutes baking dish. Brush with melted butter and season,

if desired. Cook covered with vented plastic wrap.

Let stand covered 2 minutes. If you are cooking

Whole fish 7 41/2-6 minutes more than 1 lb. offish, turn the fish halfway

through cooking.

Scallops HI 31/2-5 minutes Arrange in a single layer. Prepare as directed

above, except stir instead of turning the shellfish.

Shrimp, shelled HI 31/2-5 minutes

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Maytag MMV5207AA Use and Care Guide Page 18

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