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CooHng
Guide
Cheese and
E~s
(continued)
1.
Eggs maybe
prepared many ways
in
the microwave oven. Always
pierce whole yolks before microwaving to prevent bursting.
2.
Never cook eggs in the shell. Do not reheat hard cooked eggs in
the shell. They
will
explode.
3. Cook
e~sjust
until set. They are delicate and can toughen
if overcooked.
Food
Conbiner
Cover
Power
hvel
&
~me
Commenk
Cheese
Fondue
Microwave-
Cover or
High (10)
To make sauce
Make basic white sauce, substituting wine
safe
2-qt.
dish
plastic wrap
3 to 5 min.
for
milk. Add cheese and microwave at
Medium (5) 8 to 9 min.
Medium (5) for 8 to 9 minutes, whisking
every 2 minutes.
Basic
eggs
Buttered
custard cup
Omelet
9-in. pie plate
Poached eggs
1%-qt.
casserole
Quiche
Scrambled
9-in. pie
plate
Glass
measuring cup
or casserole
Plastic wrap
Medium (5)
No High (10)
High (10)
Casserole
High
(10)
cover
Medium (5)
No
Meal-High (7)
No High (10)
1 to
1
k min.
per egg
Melt
butter
1/2 to
3A
min.
1 to 2 min.
5 to 6 min.
Boil
2 cups
water.
‘/2
to 1 min.
per egg
17
to 22 min.
%
to 1 min.
per egg
Puncture membrane of yolk to prevent
bursting.
Sprinkle cheese over omelet. Microwave
M
to 1 minute until cheese is slightly melted.
Heat 2 cups hot tap water 5 to 6 minutes on
High (10). Break eggs onto
plate, puncturing
membrane. Swirl boiling water with spoon
and slip in eggs gently. Cover. Microwave at
Medium (5)
k
to
1
minute per egg. Let
stand in water a few minutes.
Pour filling into precooked 9-inch pie
shell.
Scramble eggs with
1
teaspoon butter and
1 tablespoon milk per egg. Place in oven and
microwave for
half
of total time. Stir set
portions from the outside to the center. Allow
to stand 1 or 2 minutes to finish cooking.
Wh
and Seafood
1. Fish is done when it flakes
easily
when tested with a fork. Center
2. Cook fish with or without sauce. A tight cover steams fish. Use
may
still
be slightly translucent, but will continue cooking as fish
a lighter cover of wax paper or paper towel for less steaming.
stands a few minutes after cooking.
3. Do not overcook fish. Check at minimum time.
Food
Contiiner
Cover
Power
bvel
&
~me
Commenk
Clams,
6
Fillets or
steah
(1 lb.)
Shrimp–1 lb.
(peeled)
Shrimp–
1
lb.
(unpeeled)
Whole fish
Pie plate or
Plastic wrap
shallow dish
Oblong dish
Wax paperer
plastic wrap
Pie plate or Plastic wrap
shallow dish
2-qt.
casserole
Lid or
plastic wrap
Oblong dish
Plastic wrap
High (10)
4 to 7 min.
Place in dish with hinged side out
High
(10)
5 to 7 min.
Microwave until fish flakes easily. Turn
steaks over
atier
half of cooking time.
High (10)
7 to 9 min.
Brush with garlic butter before cooking.
Rearrange after 4 minutes.
High (10)
5 to 9 min.
Place shrimp in casserole. Add 2 cups
hottest tap water. Cover. Stir after 5 minutes.
High (10)
5 to 7 min. Shield head and thin tail with aluminum foil.
per lb.
20