Siemens HF36V306 - Manual (Page 23)

23
USING YOUR MICROWAVE OVEN
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
FISH AND SHELLFISH COOKING TABLE
FISH
Fish fillets
Fish steaks
Whole fish
Scallops
Shrimp, shelled
COOKING TIME
3 1 / 2 -4 1 / 2 minutes
4 1 / 2 -5 1 / 2 minutes
4 1 / 2 -6 minutes
3 1 / 2 -5 minutes
3 1 / 2 -5 minutes
DIRECTIONS
Arrange fish in a single layer with thickest portion
toward outside edge of 1 1 / 2 quart 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.
POWER LEVEL
HI
HI
7
HI
HI