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COOKING GUIDE
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EGGS & CHEESE
Guide for Cooking Eggs & Cheese
• CHEESE
Cheese melts quickly and smoothly. When serving cheese as an appetizer, flavor is at peak when served
at room temperature. Use a low power level for melting. Cheese melts best when shredded and heated
with milk or other liquids. Stir cheese mixtures several times for even heating.
• EGGS
Eggs cook differently by microwave. The high fat content of egg yolks absorbs energy, so yolks cook
faster than whites. It's easy to poach eggs in a microwave oven, but if you want soft yolks, remove eggs
from the oven before whites are completely cooked. A brief standing time allows whites to set without
overcooking yolks. Check eggs for completion of cooking early, they toughen when overcooked.
When eggs and yolks are mixed together for omelets, scrambled eggs or custards, they cook more evenly
and need less stirring than during conventional cooking methods.
Do not try to cook eggs in the shell. Steam can build up inside the shells, causing them to burst.
Scrambled Eggs
Eggs Butter Milk or Cook on Procedure
Water Power 100
2 1 Tbsp. 2 Tbsp. 1 - 2 min.
4 1 Tbsp. 2 Tbsp. 2 - 3 min.
6 2 Tbsp. 4 Tbsp. 3 - 4 min.
Poached Eggs
Eggs Water Cook Water Cook Eggs Standing Procedure
on Power 100 on Power 80 Time
1 1 1/2 cups 4 - 6 min. 1 min. 2 min.
2 1 1/2 cups 4 - 6 min. 1 1/2 - 2 min. 2 min.
4 2 cups 6 - 7 min. 2 1/2 - 3 min. 2 min.
SOUPS
Guide for Cooking Soups
Satisfy appetites with savory soups prepared in your microwave oven. Adapt your favorites by using similar
cooking times and techniques.
Food Power Cooking Time Standing Special Notes
Level Time
Canned Condensed
Cream style, Bean, Pea
or Mushroom (10 1/2 -
11 1/2 oz)
WithWater 100 41/2-51/2min. 2-3min. Stirhalfway through
With Milk 80 5 1/2 - 6 1/2 min. 2 - 3 min. cooking time. Cover with
microwaveable cover.
Dry Soup Mix 100 5 1/2 - 7 min. 2 - 3 min. Add water. Cover with
then microwaveable cover.
1 envelope (10 1/2 oz.) 50 3 - 4 min. Stir twice.
Broth (10 1/2 oz.) 100 4 - 5 min. 2 - 3 min. Stir twice. Cover with
microwaveable cover.
Place butter in small casserole and melt.
Add eggs and milk, scrambling with fork.
Cook as directed in chart, breaking up and
stirring eggs twice. Let stand, covered,
before serving.
Place water into medium casserole. Cook
at High until boiling. Break eggs, one at a
time, into separate dish, pierce yolk once
with wooden pick and slip egg carefully into
hot water, cook as directed in chart.
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