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~s
and Cheese
1.
Prepare eggs many ways in the microwave oven, see below.
3. Cook
e~s
just until set, they are delicate and can toughen if
Always pierce whole yolks before microwaving to prevent
bursting.
overcooked.
2. Never hard cook eggs in the shell, and do not reheat in-shell hard
cooked eggs. They could explode.
Food
Contier
Cover
Power
hvel
&
~me
Commen~
Scrambled
Glass
measuring
cup or
casserole
Basic eggs Buttered
custard cup
Poached eggs
1
fi-qt.
casserole
Omelet
9-in. pie plate
Quiche
Microwave
safe
I-qt.
measure and
quiche dish
No High (10)
%
to 1 min.
per egg
Plastic wrap
Meal-High (7)
1 to 1
U
min.
per egg
Casserole
High (10)
5 to 6 min.
cover
Boil 2 cups
water.
%
to 1 min.
per
egg
No
High (10)
Melt butter
1 min.
Medium (5) 6 to 9 min.
No
Meal-High (7) Filling:
2 to 3 min.
Quiche:
6 to 8 min.
Place
1
teaspoon butter per egg in dish.
Microwave at High (10) until melted.
Scramble the
e~s
with the 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 set
e~s.
Puncture membrane of yolk to prevent
bursting.
Heat 2 cups hot tap water 5 to 6 minutes on
High (10). Break eggs onto plate, puncture
membrane. Swirl boiling water with spoon,
slip
in
e~s
gently. Cover. Let stand in water
a few minutes.
Sprinkle cheese over omelet. Microwave
1/2
to 1 minute until cheese is slightly melted.
Rotate dish 1/2 turn after
halfoftime.
Combine and microwave filling, stirring
every 2 minutes. Pour filling into precooked
shell. Microwave additional time shown at
left. Rotate dish
1/2
turn after half of time.
Cheese
Fondue
Microwave Cover or
High (10)
To make
Make Basic White Sauce (see recipe below),
safe
2-qt.
dish
plastic wrap
sauce—6 min. substituting wine for milk. Add 1 cup Swiss
Medium (5)
9 to 10 min.
cheese and microwave for 9 to 10 minutes,
whisking every
1
Y2
minutes.
Basic White Sauce: Combine 2 tablespoons butter, 2 tablespoons
flour and 1/2 teaspoon salt in l-quart glass measure. Microwave at High (10)
2 minutes, stirring after
1
minute. Gradually stir in 1 cup of
milk.
Microwave at High (10)4 to 5 minutes, stirring every minute
until
thick and
bubbly.
~h
and Seafood
1. Fish is done when it flakes easily with a fork. Center may
still
be
2. Cook fish with or without sauce.
A tight cover steams fish. or use
slightly translucent, but will continue cooking as fish stands a few
a lighter cover of wax paper or paper towel for less steaming.
minutes before serving.
3. Do not overcook fish. Check at minimum time.
Food
Contier
Cover
Power
~vel
&
~rne
Commen@
fih
Fillets or steaks
(1-lb.)
Whole
fish
Clams, 6
Shrimp, peeled
(l-lb.)
Shrimp, unpeeled
(2-lbs.)
Oblong dish
Oblong dish
Pie plate or
shallow dish
Pie
plate
or
shallow dish
2-qt.
casserole
Wax paper or
High (10)
6 to 8 min.
Microwave until fish flakes easily.
plastic wrap
Plastic wrap
High
(10)
5 to 7 min.
Shield head and thin tail with aluminum foil.
per lb.
Plastic wrap
High (10)
3 to 4 min.
Place in dish with hinged side out.
Plastic wrap
High (10)
3 to 6 min.
Lid or
High (10)
6 to 10 min.
Stir after 5 minutes
plastic wrap
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