Bosch 800 Series Use And Care Manual - Page 27

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Food

Fresh fruit pie

Muffins

Roasted vegetables

Shortcakes

Cooking eggs in your microwave

Never cook eggs in the shell and never warm hard-

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cooked eggs in the shell; they can explode.

Always pierce yolk on whole eggs to keep them from

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bursting.

Cook eggs just until set; they will become tough if

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overcooked.

Cooking scrambled eggs is safe.

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Cooking seafood in your microwave

Be sure to place fish on a microwave-safe roasting rack

in a microwave-safe dish. Be sure to always cook fish

until it flakes easily with a fork. Use a tight cover to steam

fish; a lighter cover of wax paper or paper towel provides

Seafood

Power level

Fish steaks up to

medium high (7)

1½ lbs

Fish fillets up to

medium high (7)

1½ lbs.

Shrimp up to

medium high (7)

1½ lbs.

Oven

Cooking time

temperature

(minutes)

375°F (190°C) 50 - 60

400°F (205°C) 10 - 18

425 - 450°F

15 - 20

(220 - 230°C)

450°F (230°C) 10 - 18

Cook time

7–11 min. /lb

Cooking tip / Procedure

A dark or dull baking pie pan will result in a browner,

crisper crust.

Ideal for ready-made mixes. Prepare according to

package directions.

Use dark or dull metal pan. Stir once.

Best for individual shortcakes. Use dark coated pan.

Cooking vegetables in your microwave

Vegetables should be washed just before cooking.

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Rarely is extra water needed. If dense vegetables such

as potatoes or carrots are being cooked, add about

¼ cup of water.

Small vegetables (sliced carrots, peas, lima beans,

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etc.) will cook faster than larger vegetables.

Whole vegetables, such as potatoes, acorn squash or

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corn on the cob, should be arranged in a circle on the

turntable before cooking. They will cook more evenly if

turned over halfway through cooking.

Always place vegetables like asparagus and broccoli

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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

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with a lid or vented microwavable plastic wrap.

Whole, unpeeled vegetables such as potatoes, sweet

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potatoes, squash, eggplant, etc., should have their

skin pricked in several locations before cooking to

prevent them from bursting.

For more even cooking, stir or rearrange whole

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vegetables halfway through the cook time.

Most of the time, the denser the food, the longer the

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required standing time. For example, a baked potato

should stand for 5 minutes before serving, while a dish

of peas may be served immediately.

less steaming. And be sure not to overcook fish; check it

for doneness at a minimum cooking time before cooking

longer.

Directions

Arrange fish on roasting rack with meaty portions

towards the outside of rack. Cover with wax paper.

Turn over and rearrange halfway through cook time.

Cook until fish flakes easily with fork.

Let stand 3–5 mins.

Arrange fillets in a baking dish, turning any thin pieces

under. Cover with wax paper. If over ½ inch thick, turn

over and rearrange halfway through cook time. Cook

until fish flakes easily with fork.

Let stand 2–3 mins.

Arrange shrimp in a baking dish without overlapping or

layering. Cover with wax paper. Cook until firm and

opaque, stirring 2 or 3 times.

Let stand 5 mins.