Cooking Guide - GE JVM2052 Owner's Manual

Cooking Guide.
Getting the Best Cooking Results
To get the best results from gour 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 evenlg. For even
cooking, reduce the power when cooking large pieces
of food.
Natural Moisture: Verg moist foods cook more evenlg
because microwave energg is attracted to water
molecules.
Stir foods such as casseroles and vegetables from the
outside to the center to distribute the heat evenlg and
speed cooking. Constant stirring is not necessarg.
Turn over foods like pork chops, baking potatoes, roasts
or whole cauliflower halfwag through the cooking time
to expose all sides equallg to microwave energg.
iii; Place delicate areas of foods, such as asparagus tips,
toward the center of the dish.
iii;Arrange unevenlg shaped foods, such as chicken pieces
or salmon steaks,with the thicker, meatier parts toward
the outside of the dish.
iii;Shield, with small pieces of aluminum foil, parts of food
that mag cook quicklg, such as wing tips and leg ends
of poultrg.
iii,;Let It Stand: After gou 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 densitg and surface area of the food.
iii,tWrapping in waxed paper or paper towel:
Sandwiches and mang other foods containing prebaked
bread should be wrapped prior to microwaving to prevent
drging out.
Fish and Shellfish
Cooking Fish and Shellfish:
General Directions
Prepare the fish for cooking.
- Completelg defrost the fish or shellfish.
- Arrange unevenlg shaped pieces with thicker parts
toward the outside of the dish. Arrange shellfish in a single
lager for even cooking.
- The tgpe of cover gou use depends on how gou cook.
Poachedfish needs a microwavable lid or vented
plastic wrap.
- Bakedfish, coated fish or fish in sauce needs to be
covered lightlg with waxed paper to keep the coating crisp
and sauce from getting waterg.
- Alwags set the shortest cooking time. Fish is done when
it turns opaque and the thickest part begins to flake.
Shellfish is done when the shellturns from pink to red
and the flesh is opaque and firm.
Fish and Shellfish Cooking Chart
Fish Fillets ......
Fish Steaks ......
WholeFish ......
Shrimp, shelled
Power Level
HI
HI
7
HI
HI
Cooking Time
3Y2-4Y2minutes
4Y2-gY2minutes
4Y2-6 minutes
3Y2-5 minutes
3Y2-5 minutes
Directions
Arrange fish in a single lager with thickest portion
toward outside edge of 1V2quart microwavable baking
dish. Brush with melted butter and season, if desired.
Cook covered with vented plastic wrap. Let stand
covered 2 minutes. If gou are cooking more than i lb.
of fish, turn the fish halfwag through cooking.
Arrange in a single lager,Prepare as directed
above, except stir instead of turning the shellfish.
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