Stimmen - 3, Durchschnittliche Bewertung: 3.7 ( )

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Remove any pieces of food that are nearly defrosted. Let stand, covered, for 5-10 minutes. Ground Meat 0.5-3.0 lbs. After each stage, remove any pieces of food that are nearly defrosted. Let stand, covered with foil, for 5-10 minutes. Whole Chicken 2.5-6.0 lbs. Remove giblets before freezing poultry. Start defrosting with the breast side down. After the first stage, turn the chicken over and shield any warm portions with narrow strips of aluminum foil. After the second stage, again shield any warm portions with narrow strips of aluminum foil. Let stand, covered, for 3060 minutes in the refrigerator. Chicken Pieces 0.5-3.0 lbs. After each stage, rearrange or remove any pieces of food that are nearly defrosted. Let stand for 10-20 minutes. Notes: Check foods when the oven signals. After the final stage, small sections may still be icy; let them stand to continue thawing. Do not defrost until all ice crystals have thawed. Shielding roasts and steaks with small pieces of foil prevents the edges from cooking before the center of the food has defrosted. Use narrow, flat, smooth strips of aluminum foil to cover the edges and thinner sections of the food. 22 Cooking Instructions Guide for Cooking Seafood in Your Microwave • Cook fish until it flakes easily with a fork. • Place fish on a microwave-safe roasting rack in a microwave-safe dish. • Use a tight cover to steam fish. A lighter cover of wax paper or paper towel provides less steaming. • Do not overcook fish; check it at minimum cooking time. Cook Time/ Power Food Directions Level Steaks Cooking Time: Arrange steaks on roasting 6-10 min. / lb. rack with meaty portions Up to 1.5 lbs. towards the outside of rack. Power Level: Medium- Cover with wax paper. Turn High( 7). over and rearrange when cooking time is half up. Cook until fish flakes easily with a fork. Let stand 3-5 min. Fillets Cooking Time: Arrange fillets in a baking 3-7 min. / lb dish, turning any thin pieces Up to 1.5 lbs. under Cover with wax paper. Power Level: Medium- If over . inch thick, turn over High( 7). and rearrange when cooking time is half up. Cook until fish flakes easily with a fork. Let stand 2-3 min. Shrimp Cooking Time: Arrange shrimp in a baking 3-5 . min. / lb. dish without overlapping or Up to 1.5 lbs. layering. Cover with wax Power Level: Medium- paper. Cook until firm and High( 7). opaque, stirring 2 or 3 times. Let stand 5 min. Guide for Cooking Eggs in Your Microwave • Never cook eggs in the shell, and never warm hard-cooked eggs in the shell; they can explode. • Always pierce whole eggs to keep them from bursting. • Cook eggs just until set; they become tough if overcooked. Guide for Cooking Vegetables in Your Microwave • Vegetables should be washed just before cooking. Often, no extra water is needed. If dense vegetables such as potatoes, carrots and green beans are being cooked, add about . cup water. • Small vegetables (sliced carrots, peas, lima beans, etc.) will cook faster than larger ones. • Whole vegetables, such as potatoes, acorn squash or corn on the cob, should be arranged in a circle on the turntable before cooking. They will cook more evenly if turned over after half the cooking time. • Always place vegetables like asparagus and broccoli with the stem ends pointing towards the edge of the dish and the tips toward the center. • When cooking cut vegetables, always cover the dish with a lid or vented microwavable plastic wrap. • Whole, unpeeled vegetables such as potatoes, squash, eggplant, etc., should have their skin pricked in several spots before cooking to prevent them from bursting. • For more even cooking, stir or rearrange whole vegetables halfway through the cooking time. • Generally, the denser the food, the longer the standing time. (Standing time refers to the time necessary for dense, large foods and vegetables to finish cooking after they come out of the oven.) A baked potato can stand on the counter for five minutes before cooking is completed, while a dish of peas can be served immediately. 23 Cooking Instructions Recipes Beef and Barley Stew 1 . lbs. beef stew cubes, cut into .-inch pieces . cup chopped onion 2 tablespoons all-purpose flour 1 tablespoon Worcestershire sauce 1 can (13.75-14.5 oz.) beef broth 2 medium carrots, cut into .-inch slices (about 1 cup) . cup barley 1 bay leaf . teaspoon pepper 1 pkg. (9-10 oz.) frozen peas, thawed 1. In a 2-quart casserole, combine beef, onion, flour, and Worcestershire; mix well. Cover with lid. Cook at High for 6 to 8 minutes until beef is no longer pink, stirring once. 2. Stir in beef broth, carrots, barley, bay leaf, and pepper. Cover with lid. Cook at Medium for 1 to 1. hours until carrots and beef are tender, stirring 2 to 3 times. 3. Stir in peas. Cover with lid. Cook at Medium for 10 minutes. Let stand for 10 minutes. Remove bay leaf before serving. Makes 6 servings. Broccoli and Cheese Casserole . cup butter or margarine . cup chopped onion 1. tablespoon flour . teaspoon salt . teaspoon dry must...

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