Panasonic THE GENIUS NN-R687 - Manual (Page 30)

Fish and Seafood
Directions for Preparing Fish and Seafood
Use fresh or defrosted clean fish. Arrange fish in a single layer
in dish. For best results, avoid overlapping edges as this will
prevent fish from cooking evenly.-
Place thicker sections toward edge of the dish, (i.e., tail
sections toward center).
Ckwer dish loosely, but completely with plastic wrap.
TO COOK BY SENSOR COOKING: Stir shrimp or
scallops when time appears on the screen. Let stand,
covered, 5 minutes.
Press
Seafood
once for “FISH FILLETS",
twice for "SHELLFISH".
TO COOK BY TIME: Arrange shrimp and scallops in
single layer in dish. Cook on the recommended power
^level and minimum time in the chart. Rearrange or stir
shrimp or scallops halfway through cooking.
Test for doneness before adding extra cooking time.
The color of seafood and fish should be opaque and the
fish should flake easily when tested with a fork. If
undercooked, return to oven and cook 15 to 30 seconds
longer at recommended power level.
After cooking, let stand, covered, 3 to 5 minutes before
serving. Stand time allows the internal temperature to
equalize throughout the food and thereby completes the
cooking process.
Fish and Seafood Chart for Sensor & Time Cooking
SENSOR COOKING TIME COOKING
RSH OR SEAFOOD AMOUNT CATEGORY AMOUNT POWER
APPROX.
COOKING TIME
(in minutes)
Fish Fillets % to 2 lb.
(250 g to 1kg)
. FISH
FILLETS
1 lb. (500 g) HIGH 5 to 7 V 2
Fish Steaks
[1-inch (2.5 cm) thick]
1 lb. (500 g) MEDIUM-HIGH 5Vî to 7
Scallops (sea) % to 2 lb.
(250 g to 1 kg)
SHELLFISH 1 lb. (500 g) MEDIUM-HIGH 5 to 6
Shrimp, medium size
(shelled and cleaned).
Va to 2 lb.
(250 g to 1 kg)
SHELLFISH 1 lb. (500 g) MEDIUM-HIGH 5 to 6
Whole fish, cleaned
(stuffed or unstuffed)
1 to I V i l b .
(500g-750g)
HIGH 5 to 7
TARRAGON HALIBUT STEAKS
3 tablespoons lemon Juice
2 tablespoons oil
1 teaspoon salt
72 teaspoon paprika
71 teaspoon onion powder
72 teaspoon tarragon
4 halibut steaks, 1-inch thick (about 8 oz. ea.)
Yield: 4 Servings
In small bowl, mix lemon Juice, oil, salt, paprika, onion
powder and tarragon until blended. Arrange halibut steaks
in 2 V 2 -quart shallow oval casserole dish. Pour marinade
over steaks. Cover and marinate 1 hour. Cook at HIGH 7
to 9 minutes, or until fish flakes easily. Let stand, covered, 3
minutes before serving.
FILLET ALMANDINE
3 tablespoons butter or margarine
3 tablespoons slivered almonds
V 2 pound fish fillets
Salt and pepper to taste
2 teaspoons lemon Juice
2 teaspoons parsley
Yield: 2 Servings
Place butter and almonds in 8 -inch square dish. Cook at
HIGH 3 to 4 minutes; stir once. Cover fillets with butter.
Sprinkle with lemon Juice. Cover with plastic wrap. Cook at
HIGH 4 to 5 minutes, or until fish flakes when tested with a
fork. Let stand, covered for 3 minutes. Before serving,
season with salt and pepper and sprinkle with parsley.
-
28
-