Panasonic GENIUS 1100 NN-S588 - Manual (Page 29)

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, fi.e., tail
sections toward center).
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.
TO COOK BY SENSOR COOKING:
Cover dish loosely, but completely with plastic wrap.
1 )
Seafood
2 )
More/
Less
(optional)
3)
PRESS
once = FISH FILLETS
twice = SHELLFISH
SELECT DONENESS
once - more
twice - less
PRESS
Stir shrimp or scallops when time appears on the screen.
Let stand, covered, 5 minutes.
Fish and Seafood Chart for Sensor & Time Cooking
SENSOR COOKING TIME COOKING
FISH OR SEAFOOD AMOUNT CATEGORY AMOUNT
MANUAL
POWER
SETTING
APPROX.
COOKING TIME
(in minutes)
Fish Fillets Vz to 2 lb.
(225 g to 1kg)
FISH
FILLETS
1 lb. (450 g) HIGH 5 to 7Y2
Fish Steaks
[1-inch (2.5 cm) thick]
1 lb. (450 g) MEDIUM-HIGH 5Vi to 7
Scallops (sea) 72 to 2 lb.
(225 g to 1 kg)
SHELLFISH 1 lb. (450 g) MEDIUM-HIGH 5 to 6
Shrimp, medium size
(shelled and cleaned)
72 to 2 lb.
(225 g to 1 kg)
SHELLFISH 1 lb. (450 g) MEDIUM-HIGH 5 to 6
Whole fish, cleaned
(stuffed or unstuffed)
1 to 172 lb.
(460g-700g)
HIGH 5 to 7
Directions for Preparing Casseroles
Prepare casseroles and stews according to recipe
directions. Stew meats are not browned before cooking.
Omit any oil or fat and flour used for browning. Fresh and
firm vegetables such as potatoes, carrots, rutabagas and
beans are added at the beginning of cooking. Frozen
vegetables and fresh vegetables with soft texture such as
zucchini, tomatoes or mushrooms are added during the last
30 minutes of cooking. Defrosted frozen vegetables or canned
vegetables are added with the thickener. Place covered
microwave-safe dish in oven.
TO COOK BY TIME: Prepare casseroles or stew by
microwaving at lower power levels. MEDIUM and MEDIUM-
LOW power levels allows flavors to blend and less tender cuts
of meat to become tender.
Use our recipes in the Panasonic Cooking Guide as a
guideline for adapting your favorite recipes (see page 33).
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