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and Cheese
1.
Prepare eggs many ways in the microwave oven, see below.
3. Cook eggs just until set, they are delicate and can toughen if
Always pierce whole yolks before microwaving to prevent
overcooked.
bursting.
2. Never hard cook eggs in the shell, and do not reheat in-shell hard
cooked eggs. They could explode.
Food
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Scrambled
Glass
No High (10)
measuring
cup or
casserole
Basic eggs
Buttered
Plastic wrap
Meal-High (7)
custard cup
Poached eggs
1
k-qt. Casserole
High (10)
casserole
cover
Omelet
9-in.
p~e
plate No
High (10)
Medium (5)
Quiche
Microwave
No
Meal-High (7)
safe
l-qt.
measure and
auiche dish
%
to 1 min.
per egg
1
to
1
%
min.
per egg
5 to 6 min.
Boil 2 cups
water.
%
to
1
min.
per egg
Melt butter
1 min.
6 to 9 min.
Filling:
2 to 3 min.
Quiche:
6 to 8 min.
Place 1 teaspoon butter per
eW
in dish.
Microwave at High (10) until melted.
Scramble the eggs 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 eggs.
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 eggs 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
half
of time.
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
11/2
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.
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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.
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Fillets or steaks
Oblong dish
Wax paper or
High (10)
6 to 8 min.
Microwave until fish flakes easily.
(1-lb.)
plastic wrap
Whole fish Oblong dish
Plastic wrap
High (10)
5 to 7 min.
Shield head and thin
tail
with aluminum foil.
per lb.
Clams, 6
Pie plate or
Plastic wrap
High (10)
3
to4
min. Place in dish with hinged side out.
shallow dish
Shrimp, peeled
Pie plate or
Plastic wrap
High (10)
3 to 6 min.
(l-lb.) shallow dish
Shrimp, unpeeled
2-qt.
Lid or
High (10)
6 to 10 min.
Stir after 5 minutes.
(2-lbs.)
casserole
plastic wrap
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