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SUGGESTIONS FOR
COOKING EGGS IN
YOUR MICROWAVE
• Never cook eggs in the shell and
never warm hard-cooked eggs in the
shell; they can explode.
• Cook eggs just until barely set and
allow for carryover cooking during
which time they will finish cooking;
they become tough if overcooked.
SUGGESTIONS
FOR COOKING
VEGETABLES IN
YOUR MICROWAVE
• Vegetables should be washed in
cold clear water just before cooking.
Some vegetables such as spinach
may require several washings. Often,
no extra water is needed. If dense
vegetables such as potatoes, carrots
and green beans are being cooked,
add about ¼ cup of water.
• Small vegetables such as sliced car
-
rots, peas, lima beans will cook fast-
er 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 aspara
-
gus and broccoli with the stem ends
pointing toward the edge of the dish
and the tips toward the center.
• When cooking cut vegetables, al
-
ways cover the dish with a lid or
vented microwave plastic wrap.
• For best results when cooking as
-
paragus, arrange trimmed asparagus
in a spoke fashion, stem end out.
About two-thirds through cooking
reverse so that tips are on the outer
edge.
• Prick skin of whole, unpeeled veg
-
etables such as potatoes, squash,
eggplant, etc., in several spots be-
fore cooking to prevent them from
bursting.
• For more even cooking, stir or rear
-
range 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 be-
fore cooking is completed, while a
dish of peas can be served immedi-
ately.