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COO~NG
GU~E
(continued)
Cheese and Eggs
1.
Eggs
may be prepared many ways in the microwave oven.
3. Cook eggs just until set. They are delicate and can toughen
if
Always pierce whole yolks
before
microwaving to prevent
bursting.
overcooked.
2. Never cook
eggs
in the shell. Do not reheat hard cooked eggs
in the shell. They will explode.
Food
Container
Cover
Power Level & Time Comments
Cheese
Fondue
Microwave-safe
cover
or
High ( 10) To make sauce Make basic white sauce, substituting wine
2-qt. dish
pltistic 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.
Eggs
——
Basic eggs
Buttered
Plastic wrap
Medium (5)
custard cup
Omelet
9
in. pie plate
N()
High ( 10)
High ( lo)
Poached eggs I
fi-qt. casserole
Casserole
High ( 10)
cover
Medium (5)
Quiche
Scrambled
9 in. pie plate
N()
Glass
No
measuring cup
or casserole
Meal-High (7)
High ( 10)
1 to 1
X
min.
per
egg
Melt butter
W to
.Y4
min
1 to 2 min.
5 to
6
min.
Boil 2 cups
water.
1/2 to 1 min.
per egg
I 7 to 22 min.
3/4
to I min.
per egg
Puncture membrane of yolk to prevent
bursting.
Sprinkle cheese over omelet. Microwave
1/2 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,
puncture membrane. Swirl boiling water
with spoon, slip in eggs gently. Cover.
Microwave
at
Medium (5)
1/2
to 1 minute
per egg. Let stand in water a few minutes.
Pour filling into precooked 9-inch
pie shell.
Scramble eggs with I teaspoon butter and
I 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
tlnish
cooking.
Fish and Seafood
1. Fish is done when it tlakes easily when tested with a fork.
2. Cook fish with or without sauce. A tight cover steams fish. Use
Center may still be slightly translucent, but will continue
a lighter cover of wax paper or paper towel for less steaming.
cooking as fish stands a few minutes after cooking.
3. Do not overcook fish. Check at minimum time.
Food
Container
Cover
Power Level & Time
Comments
Clams,
6
Fillets or
steaks ( I
lb. )
Shrimp—1
lb.
(peeled)
Shrimp—1
lb.
(unpeeled)
Whole fish
Pie plate or Plastic wrap
shallow dish
Oblong dish
Wax paper or
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 tlakes easily. Turn
steaks over after half of cooking time.
High ( lo)
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 ( lo) 5 to 7 min.
Shield head and thin tail with aluminum
per
lb.
foil.
30