Manual Goldstar MV1515B (page 18 of 28) (English)

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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.

• Natural 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.

• 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.

• Arrange unevenly shaped foods, such as chicken

pieces or salmon steaks, with the thicker, meatier

parts toward the outside of the dish.

• Shield, with Small 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 & 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.

• The Fish and Shellfish Cooking Table below provides

specific directions with Power Level and Cooking

Time settings for most types of fish and shellfish.

Fish And Shellfish Cooking Table

POWER COOKING

FISH DIRECTIONS

LEVEL TIME

Fish fillets HI 31/2-41/2minutes

Fish steaks HI 41/2-51/2 minutes

Whole fish 7 41/2-6 minutes

Scallops

Shrimp, shelled

31/2-5 minutes

Arrange fish in a single layer with thickest portion toward

outside edge of 11/2quart microwavable 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 more than 1 lb. of fish, turn

the fish halfway through cooking.

Arrange in a single layer. Prepare as directed above,

except stir instead of turning the shellfish.

-18-

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Goldstar MV1515B Manual

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