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Fisher & Paykel Product Help

Microwave Features

Microwave Cooking Principles

The key to successful microwave cooking is understanding the basic conditions which may affect cooking results. The speed and evenness of microwave cooking are influenced by characteristics of the food itself and by differences in line voltage. House power varies throughout the country. Voltage fluctuates and is lower during periods of peak consumption.

Microwaves penetrate foods to a depth of about 3/4 to 1 1/2 inches on all surfaces: top, bottom and sides. The interior of foods greater than 2 inches in diameter heats by conduction, as it does in conventional cooking. Foods with high water, fat or sugar content respond quickly to microwave energy.

Size - Small pieces cook faster than large ones. To speed cooking, cut pieces smaller than 2 inches so microwave can penetrate to the center from all sides. For even cooking, cut vegetables, fruit and meat into pieces of uniform size.

Quantity - Small amounts cook faster than large ones. Microwaving time is always directly related to the amount of food and increases with the quantity. When doubling a recipe, increase time by about one-half and check for doneness.

Starting temperature - Frozen or refrigerated food takes longer to heat than food at room temperature. Cooking times in this book are based on normal storage temperatures. Since rooms, refrigerators and freezers differ in temperature, check for doneness at the minimum time.

Fat and bone - Marbling within meat or a thin, even layer of fat on a roast attracts energy and speeds cooking. Drain excess drippings in dish during cooking to speed cooking. Bone conducts heat, so areas next to it may cook faster than other areas.

Shape - Foods which are irregular in shape, like fish fillets, chicken breasts or drumsticks, take longer to cook in the thicker parts. To help them cook evenly, place the thickest parts to the outside of the dish, where they will receive more energy.

Moisture content - Microwaves are readily attracted to moisture. Naturally moist foods microwave better than dry ones. Add a minimum of liquid to moist foods, as excess water slows cooking.

Density. Porous foods, such as ground beef or mashed potatoes, cook faster than dense foods, such as steak or whole potatoes, since microwaves penetrate them more easily. Turn dense foods over after one-half cooking time to speed and equalize cooking.

Defrosting Frozen Foods

Defrosting food with the microwave oven is not only faster than any other method, it can also give better results. Many microwave ovens are designed with a special automatic defrost setting which makes it safe, quick and easy to defrost meat and poultry.

Once frozen meat is defrosted, it begins to lose its juices. Microwave ovens give you the advantaged of letting you defrost meat just before you cook it for maximum juiciness and quality.

Microwave defrosting is easy, but some attention is needed to make sure that the ice crystals in frozen food melt without the food starting to cook. MEDIUM-LOW (30%) is fast enough to be convenient but gradual enough to give good results. At MEDIUM (50%) meat defrosts in about one-third less time but needs more attention.

Place plastic or paper-wrapped package of frozen food directly in oven. To speed defrosting, remove wrap as soon as possible and cover food with wax paper to hold in heat and prevent moisture loss. Foil wrappings must be removed.

Remove wrapping from turkey so you can feel warm spots as it defrosts. Metal clamps holding legs should be removed as soon as possible. Start breast side down, shield warm areas with small strips of foil and turn over after each one-fourth of time.

Let turkey stand 20 to 30 minutes submerged in cold water after defrosting, until giblets and neck can be removed and breast meat under wings is completely defrosted. Turkey may be microwaved with clamps if they are difficult to move.

Convenience Foods

How to defrost Bagels and Muffins

Wrap frozen bagel or muffin in a paper towel or napkin. Microwave at MEDIUM (50%) until just warm to the touch (about 25 to 45 seconds for one, 40 seconds to 1 minute 20 seconds for two). Split bagels or muffins and toast, if desired.

How to Defrost Orange Juice or Lemonade Concentrate

Remove one metal lid from 6-once can of frozen juice. Place can upright in oven. Microwave at HIGH (100%) 30 seconds to 1 minute 30 seconds. Concentrate should be softened but not warm. Pour into container and stir in cold water as directed on can.

Most convenience foods now include microwave directions, making it easier than ever to enjoy soups, snacks, beverages, entrees and desserts. The package instructions are usually for HIGH (100%) for maximum speed and efficiency.

Reheating

For freshest-tasting results, use power levels recommended in chart.

Pasta, rice and rolls. For leftover rice or pasta, drizzle with 1 tablespoon water per cup and reheat, covered. To reheat bread rolls or muffins, wrap in paper towel and microwave only until warm to the touch, not piping hot. Breads heat in seconds; overheating can cause breads to become tough, dry and hard.

Meats. Medium (1/4 inch) slices reheat best. Cover meat with sauce or gravy to protect from drying out. Meats with sauce should be covered with wax paper to hold in heat. Cover meat slices without gravy with paper towel.

Reheating Chart

Item Starting Temperature Microwave Time Procedure

Plate of Food

1 serving of meat,
2 servings of vegetables

 

Room temp.
Refrigerated

MED.-HIGH (70%)

1-21/2 min.
21/2-31/2 min.

Meaty portions and bulky
vegetables to outside.
Cover with wax paper.

Meat

(Chicken pieces, chops, hamburgers, meat loaf slices)
1 serving
2 servings

 

 

Refrigerated
Refrigerated

 

MED.-HIGH (70%)

1-2 min.
2-4 min.

Cover loosely with wax
paper.

Meat Slices

(Beef, ham, pork, turkey)
1 or more servings

 

Room temp.
Refrigerated

MEDIUM (50%)

1-13/4 min. per serving
11/2-21/2 min. per serving

Cover with gravy or wax
paper. Check after 30 sec.
per serving.

Stirrable Casseroles and Main dishes
1 serving
2 servings

4-6 servings

 

Refrigerated
Refrigerated

Refrigerated

HIGH (100%)
13/4-31/2 min.
31/4-5 min.

61/2-71/2 min.

Cover with glass lid.
Stir after half the time.

Nonstirrable Casseroles and Main dishes
1 serving
2 servings
4-6 servings

 

Refrigerated
Refrigerated
Refrigerated

MEDIUM (50%)

41/2-71/2 min.
71/2-11 min.
12-15 min.

Cover with wax paper.

Soup, Cream

1 cup
1 can (10 3/4 oz)

 

Refrigerated
Room temp.

MEDIUM (50%)

23/4-51/2 min.
5-71/2 min.

Cover. Stir after half the time.

Soup, Clear

1 cup
1 can (103/4 oz)

 

Refrigerated
Room temp.

HIGH (100%)

13/4-3 min.
31/2-41/2 min.

Cover. Stir after half the time.

Pizza

1 slice
1 slice
2 slices
2 slices

 

Room temp.
Refrigerated
Room temp.
Refrigerated

HIGH (100%)

15-25 sec.
25-35 sec.
25-35 sec.
55-60 sec.

Place on paper towel on
microwave-safe rack.

Vegetables

1 serving
2 servings

 

Refrigerated
Refrigerated

HIGH (100%)

3/4-11/4 min.
11/2-2 min.

Cover. Stir after half the time.

Baked Potato

1
2

 

Refrigerated
Refrigerated

HIGH (100%)

1-21/2 min.
21/2-3 min.

Cut potato lengthwise and then
several times crosswise. Cover
with wax paper.

Breads

(Dinner or breakfast roll)
1 roll
2 rolls
4 rolls

 

Room temp.
Room temp.
Room temp.

HIGH (100%)

8-10 sec.
10-12 sec.
15-18 sec.

Wrap single roll, bagel or muffin
in paper towel. To reheat
several, line plate with paper
towel; cover with another paper
towel.

Pie

1 slice
2 slices

 

Refrigerated
Refrigerated

HIGH (100%)

30-45 sec.
1-11/2 min.

Place on microwave-safe dish.
Do not cover.

After reheating, food should be very hot-165°F, if possible, stir food, cover and allow to stand two to three minutes before serving.

Vegetable Amount Cooking Procedure Microwave Time at High (100%) Standing Time, Covered

Artichokes

Fresh

 

2 medium

Trim and rinse. 2-qt casserole. 2 tbsp water.
Cover with glass lid.

 

5-8 min.

 

5 min.

Asparagus

Fresh Spears

 

Frozen Spears

 

 

1 lb

 

10-oz. pkg.

 

2-qt casserole. 2 tbsp water.
Cover. Rearrange after 3 min.

1-qt. casserole. 1 tbsp. water.
Cover. Rearrange after 3 min.

4-7 min.

 

7-9 min.

2 min

 

2 min

Beans

Fresh, Green and Wax

 

Frozen, Green

 

Frozen, Lima

 

1 lb

 

10-oz. pkg.

 

10-oz. pkg.

 

1 1/2-in. pieces, 2-qt casserole. 1/4 cup water. Cover. Stir twice.

1-qt. casserole. 1 tbsp. water.
Cover. Stir after 3 min.

1-qt. casserole. 1 tbsp. water.
Cover. Stir once.

 

9-13 min.

 

5-7 min.

 

6-9 min.

 

2 min

 

2 min

 

2 min

Beets

Fresh, Whole

 

5 medium

Wash. Leave 1 inch of tops.
2-qt casserole. 1/4 cup water.
Cover. Stir every 5 min.

 

12-18 min.

 

3 min

Broccoli

Fresh, Spears

 

Fresh, Pieces

 

Frozen, Spears, Cuts, Chopped

 

1 lb

 

1 lb

 

10-oz. pkg.

 

Wash. 2-qt casserole. Add no
water. Cover. Rearrange after
3 min. Uncover during stand.

Wash. 2-qt casserole. Add no
water. Cover. Stir after 3 min.
Uncover during stand.

1-qt. casserole. 2 tbsp. water.
Cover. Stir after 3 min. Uncover
during stand.

 

6-8 min.

 

5-7 min.

 

5-7 min.

 

3 min.
uncovered

 

2 min.
uncovered

 

2 min.
uncovered

Brussel Sprouts

Fresh

 

Frozen

 

4 cups

 

10-oz. pkg.

 

2-qt casserole. 1/4 cup water.
Cover. Stir after 2 min.

1-qt. casserole. 2 tbsp. water.
Cover. Stir after 3 min.

 

6-8 min.

 

6-8 min.

 

3 min.

 

3 min.

Cabbage

Shredded

 

Wedges

 

1 lb

 

1 lb

 

2-qt casserole. 2 tbsp water.
Cover. Stir, after 4 min.

2-qt casserole. 2 tbsp water.
Cover. Rearrange after 5 min.

 

8-12 min.

 

12-14 min.

 

2 min.

 

3 min.

Carrots

Fresh, Slices

 

Frozen, Slices

 

2 cups

 

2 cups

 

1-qt casserole. 2 tbsp water.
Cover. Stir after 3 min.

1-qt casserole.1 tbsp water.
Cover. Stir after 3 min.

 

5-8 min

 

5-7 min

 

3 min

 

3 min

Cauliflower

Fresh, Flowerets

 

 

Fresh, Whole

 

Frozen, Flowerets

 

2 cups

 

 

11/2 lb

 

10-oz. pkg.

 

1-qt casserole. 1 tbsp water.
Cover. Stir after 2 min.
Remove leaves and core center.

2-qt casserole. 2 tbsp water. Cover.

1-qt casserole.1 tbsp water.
Cover. Stir after 3 min.

 

3-5 min.

 

 

7-9 min.

 

4-6 min.

 

2 min.

 

 

3 min.

 

2 min.

Corn

Fresh, on Cob

 

 

 

Frozen, on Cob

 

 

Frozen, Whole Kernel

 

2 ears

4 ears

 

 

2 ears

4 ears

 

10-oz. pkg.

 

9-in pie plate. 2 tbsp water.
Cover. Rearrange after 4 min.
2-qt oval or rectangular casserole.1/4 cup water. Cover.

9-in pie plate. 2 tbsp water.
Cover. Rearrange after 4 min.
2-qt oval or rectangular casserole.
1/4 cup water. Cover.

1-qt casserole.1 tbsp water.
Cover. Stir after 3 min.

 

6-9 min.

 

12-14 min.

 

6-8 min.

10-12 min.

 

4-6 min.

 

5 min.

 

5 min.

 

5 min.

5 min.

 

2 min.

Okra

Fresh, Whole

 

Frozen, Whole or slices

 

3/4 lb

 

10-oz. pkg.

 

1 1/2-2-qt casserole.1/
4 cup water. Cover. Stir after 3 min.

11/2-2-qt casserole.2
tbsp water. Cover. Stir after 3 min.

 

8-10 min.

 

6-8 min.

 

3 min.

 

3 min

Peas, Black-Eyes

Frozen

 

10-oz. pkg.

2-qt casserole.1/
4 cup water.
Cover. Stir after 4 min.

 

8-10 min.

 

3 min

Peas, Green

Fresh

 

Frozen

 

2 cups

 

10-oz. pkg.

 

1-qt casserole.1/4 cup water. Cover. Stir after 3 min.

1-qt casserole.1 tbsp water.
Cover. Stir after 3 min.

 

4-6 min.

 

6-8 min.

 

3 min

 

3 min

Potatoes

Baked

 

 

Boiled

 

2 medium
4 medium

 

4 medium

 

Prick; place on paper towels.
Turn over, rearrange at 1/2 time. Let stand, foil wrapped.

Peel and quarter potatoes. 2-qt casserole. Cover. Stir after 5 min.

 

7-9 min.
13-16 min.

 

9-12 min.

 

5-10 min.
5-10 min.

 

3 min.

Spinach

Fresh

 

Frozen, Leaf or Chopped

 

1 lb

 

10-oz. pkg.

 

Wash and trim. Add no water. 3-qt casserole. Cover. Stir after 3 min.

1-qt casserole. Add no water.
Cover. Stir after 3 min.

 

5-7 min.

 

6-8 min.

 

2 min.

 

2 min.

Squash

Fresh, Acorn

 

Fresh, Sliced Zucchini

 

Frozen, Mashed

 

1 whole

 

2 cups

 

10-oz. pkg.

 

Prick; place on paper towel.
Turn over after 4 min.

1-qt casserole. Add no water.
Cover. Stir after 2 min.

1-qt casserole. Add no water. Cover. Break apart and stir after 3 min.

 

7-10 min.

 

2-4 min.

 

6-8 min.

 

5 min.

 

1 min.

 

2 min.

Sweet Potatoes

Baked

 

2 medium
4 medium

 

Prick; place on paper towels. Turn over, rearrange after 5 min.

 

5-9 min.
10-13 min.

 

5 min.
5 min.

Tomatoes

Fresh

 

2 medium
4 medium

 

Halve tomatoes. Round dish.
Cover. Rearrange once.

 

2-4 min.
5-8 min.

 

2 min.
2 min.

Canned Vegetables

15 to 16 oz 1-qt casserole. Drain all but
2 tbsp liquid. Stir once.
2-4 min. 2 min

Defrost

Defrost automatically defrosts foods shown in the Defrost Chart.

  • Suppose you want to defrost a 2.0 pound steak:
  1. Touch DEFROST pad once.
  2. Select desired food by touching DEFROST pad until the display shows the food name. Example: Touch twice for steak.
  3. Enter weight by touching the number pads 20.
  4. Touch START pad.

The oven will stop and directions will be displayed. Follow the indicated message.

  1. After the 1st stage, open the door. Turn steak over and shield any warm portions. Close the door. Touch START pad.
  2. After the 2nd stage, open the door. Shield any warm portions. Close the door. Touch START pad. 7. After defrost cycle ends, cover and let stand as indicated in chart below.
  1. If you attempt to enter more or less than the allowed amount as indicated in chart, an error message will appear in the display.
  2. Defrost can be programmed with More or less Time adjustment. 

  3. To defrost other foods or foods above or below the weights allowed on Defrost chart see Manual Defrost section.

Defrost Chart

FOOD AMOUNT PROCEDURE
Ground Meat

.5 - 3.0 lb.

(0.3-1.8kg)

  • Remove any thawed pieces after each stage.
  • Let stand, covered, 5 to 10 minutes.
Steaks (chops, fish)

.5 - 4.0 lb.

(0.3-1.8 kg)

  • After each stage of defrost cycle, rearrange and if there are warm or thawed portions, shield with small flat pieces of aluminum foil.
  • Remove any meat or fish that is nearly defrosted.
  • Let stand, covered, 10 to 20 minutes.
Chicken pieces

.5 - 3.0 lb.

(0.3-1.3 kg)

  • After each stage of defrost cycle, if there are warm or thawed portions, rearrange or remove.
  • Let stand, covered, 10–20 minutes.

Check foods when oven signals. after final stage, small sections may still be icy. let stand to continue thawing. Do not defrost until all ice crystals are thawed.

Shielding prevents cooking from occurring before the center of the food is defrosted. Use small smooth strips of aluminum foil to cover edges and thinner sections of the food.

Sensor

The Sensor is a semi-conductor device that detects the vapor (moisture and humidity) emitted from food as it heats. The sensor adjusts the cooking times and power level for various foods and quantities.

Using SENSOR Settings:

  1. After oven is plugged in, wait 2 minutes before using sensor settings.
  2. Be sure the exterior of the cooking container and the interior of the oven are dry. Wipe off any moisture with a dry cloth or paper towel.
  3. SENSOR REHEAT and POPCORN can only be entered within 1 minute after cooking, opening and closing the door or touching the STOP/CLEAR pad.
  4. During the first part of sensor cooking, the food name will appear on the display. Do not open the oven door or touch STOP/CLEAR during this part of the cooking cycle. The measurement of vapor will be interrupted. If this occurs, an error message will appear. To continue cooking, touch the STOP/CLEAR pad and select cooking time and variable power. 
  5. When the sensor detects the vapor emitted from the food, remainder of cooking time will appear. Door may be opened when remaining cooking time appears on the display. At this time, you may stir or season food, as desired.
  6. Check food for temperature after cooking. If additional time is needed, continue to cook with variable power and time.
  7. If the sensor does not detect vapor properly when popping popcorn, the oven will turn off, and the correct time of day will be displayed. If the sensor does not detect vapor properly when using sensor reheat, ERROR will be displayed, and the oven will turn off.
  8. Any SENSOR mode can be programmed with More or Less Time Adjustment. 
  9. Each food has a cooking hint. Touch HELP MENU when the HELP indicator is lighted in the display.

Selecting Foods:

  1. The sensor works with foods at normal storage temperature. For example, food for dinner plate reheat would be at refrigerator temperature and popcorn at room temperature.
  2. Foods weighing less than 3 ounces should be reheated by time and variable power.

Covering Foods:

Some foods work best when covered. Use the cover recommended in the chart for these foods.

  1. Casserole lid
  2. Plastic wrap: Use plastic wrap recommended for microwave cooking. Cover dish loosely; allow approximately 1/2 inch to remain uncovered to allow steam to escape. Plastic wrap should not touch food.
  3. Wax paper: Cover dish completely; fold excess wrap under dish to secure. If dish is wider than paper, overlap two pieces at least one inch to cover.
Be careful when removing any covering to allow steam to escape away from you.

Sensor Reheat

You can reheat many foods by touching just one pad. You don’t need to calculate reheating time or power level.

  • Suppose you want to heat prepared chili:
  1. Touch SENSOR REHEAT pad.
  2. When sensor detects the vapor emitted from the food, remainder of reheating time will appear.

Popcorn

  • Suppose you want to pop a 3.5 oz. bag of popcorn:
  1. Use a NordicWare® two-sided bacon/meat grill (grill side) made from heavy weight thermoset polyester when popping bagged microwave popcorn.
  2. Touch POPCORN pad once.

This sensor setting works well with most brands of microwave popcorn. You may wish to try several and choose your favorite. Pop only one bag at a time. Unfold the bag and place in oven according to directions.

Sensor Chart

Food Amount Procedure
Leftovers such as rice, potatoes, vegetables casserole 4-36 oz.
  • Place in dish or casserole slightly larger than amount to be reheated.
  • Flatten, if possible.
  • Cover with lid, plastic wrap or wax paper. Use covers such as plastic wrap or lids with larger quantities of more dense foods such as stews.
  • After reheating, stir well, if possible. Foods should be very hot. If not, continue to heat with variable power and time. After stirring, recover and allow to stand 2 to 3 minutes.
  • Use Less Time Adjustment by touching POWER LEVEL pad twice for small quantities of canned vegetables.
Soups 1-4 cups
Canned entrees and vegetables 4-36 oz.

Popcorn

Only 1 package at a time

3.0-3.5 oz. bag (Regular size)

Use only popcorn packaged for microwave oven use. Try several brands to decide which you like best.  Do not try to pop un-popped kernels.

More/Less Time Adjustment can be used to provide adjustment needed for older popcorn or individual tastes.

  • Touch POPCORN pad once. This setting works well with most 3.0-3.5 oz. bags of microwave popcorn.
  • Touch POPCORN pad twice for snack size bags.

Sensor Cook

  • Suppose you want to cook a baked potato:
  1. Touch SENSOR COOK pad.
  2. Select desired sensor setting. Example: Touch number pad 1 to cook baked potatoes.
  3. Touch START pad. When sensor detects the vapor emitted from the food, the remainder of cooking time will appear.

Sensor Cook Chart

Food Amount Procedure

1. Baked Potatoes

1-8 medium

  • Pierce.
  • Place on paper-towel-lined turntable.
  • After cooking, remove from oven, wrap in aluminum foil and let stand 5 to 10 minutes.

2. Frozen Vegetables

1-8 cups

  • Cover with lid or plastic wrap.
  • After cooking, stir and let stand 3 minutes, covered.
3. Fresh Vegetables - Soft  

Broccoli

Brussels sprouts

Cabbage

Cauliflower (flowerets)

Cauliflower (whole)

Spinach

Zucchini

Baked apples

0.25-2 lb.

0.25-2 lb.

0.25-2 lb.

0.25-2 lb.

1 medium

0.25-1 lb.

0.25-2 lb.

2-4 medium

  • Wash and place in casserole.
  • Add no water if vegetables have just been washed.
  • Cover with lid for tender vegetables.
  • Use plastic wrap for tender-crisp vegetables.
  • Stir before standing, if possible.
  • After cooking, let stand, covered, 2 to 5 minutes.
4. Fresh Vegetables - Hard  

Carrots, sliced

Corn on the cob

Green beans

Winter squash:

  • diced
  • halves

0.25-1.5 lb.

2-4 pcs

0.25-1.5 lb.
 

0.25-1.5 lb.

1-2
 

  • Place in casserole.
  • Add 1-4 tbsp. water.
  • Cover with lid for tender vegetables.
  • Use plastic wrap cover for tender- crisp vegetables.
  • Stir before standing, if possible.
  • After cooking, let stand, covered, 2 to 5 minutes.

5. Frozen Entrees

6-17 oz.

Use for frozen convenience food. It will give satisfactory results for most brands. You may wish to try several and choose your favorite.

  • Remove package from outer wrapping and follow package directions for covering.
  • After cooking, Iet stand, covered, for 1 to 3 minutes.

6. Hot Dogs

1-4 servings

  • Place hot dog in bun and wrap in paper towel or paper napkin.

7. Bacon

2-6 slices

  • Place bacon on paper plate, lined with paper towel. Bacon should not extend over the rim of plate.
  • Cover with paper towel.

8. Seafood

0.25-2.0 lb.

  • Arrange in ring around shallow glass dish (roll fillet with edges underneath).
  • Cover with vented plastic wrap.
  • After cooking, let stand, covered, 3 minutes.

Sensor Cook Recipes

Cranberry Fluff
Makes 6 to 8 servings
Glazed Apple Slices
Makes 6 to 8 servings
Savory Flounder Fillets
Makes 4 servings
  • 2 cups fresh cranberries
  • 1 cup water
  • 3⁄4 cup sugar
  • 1 carton (3 oz.) orange-flavored gelatin
  • 1⁄2 pint whipping cream, whipped or
  • 1 carton (8 oz.) non-dairy whipped topping
  1. Combine cranberries, water and sugar in a 2-quart casserole dish. Cover with wax paper. Microwave using SENSOR REHEAT Less. Drain cranberries and reserve liquid.
  2. Add enough hot water to reserved liquid to make 2 cups. Stir gelatin into hot liquid until it dissolves. Cover with wax paper. Microwave using SENSOR REHEAT Less.
  3. Add berries and cool. Refrigerate until thickened. Fold whipped cream into cooled cranberry mixture. Spoon into serving dishes and garnish with extra whipped cream. Refrigerate until ready to serve.
  • 1⁄4 cup firmly-packed brown sugar
  • 3 tablespoons butter or margarine
  • 2 tablespoons apricot preserves
  • 1⁄2 teaspoon ground nutmeg
  • 1⁄4 teaspoon salt
  • 1⁄2 cup sugar
  • 3⁄4 cup orange juice
  • 1 tablespoon cornstarch
  • 4 baking apples (about 1 1⁄2 lbs), peeled and sliced into 8 pieces each
  • 3 tablespoons chopped green pistachios
  1. Combine brown sugar, butter and apricot preserves in a small bowl. Microwave at HIGH (100%) 45 seconds to 1 minute, until butter melts and preserves soften. Stir in nutmeg, salt, sugar, orange juice and cornstarch. Microwave at HIGH (100%), 4 to 6 minutes or until thickened, stirring several times.
  2. Arrange apple slices in a large microwave serving dish. Spread hot sauce over apples. Cover well with vented wax paper. Microwave using FRESH VEGETABLES-SOFT. Allow to cool 5 minutes before serving.
  3. Sprinkle with pistachios. Serve alone or over vanilla ice cream or sponge cake.
  • 3⁄4 cup corn flake crumbs
  • 3 tablespoons chopped parsley 2 teaspoons grated lemon peel 1⁄2 teaspoon paprika
  • 1 pkg. (1 lb.) flounder fillets
  • 1 egg, slightly beaten
  • Tarter or cocktail sauce, optional
  1. On wax paper, combine crumbs, parsley, lemon peel and paprika. Dip fillets in beaten egg, then coat with crumb mixture.
  2. Place sh in a covered, microwave-safe baking dish. Microwave using FISH, SEAFOOD.
  3. Serve with tartar or cocktail sauce, if desired
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