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cooking guide _31
Never cook eggs in their shells, and never warm up hard-boiled eggs in their shells as they
can explode. Always pierce whole eggs to keep them from bursting.
Vegetables should be washed prior to cooking. Usually no extra water is needed. If dense
vegetables such as potatoes, carrots and green beans are being cooked, add about ¼ cup
water.
Small vegetables (sliced carrots, peas, lima beans, etc.) will cook faster than larger ones.
Whole vegetables, such as potatoes, acorn squash or corn on the cob should be arranged in a
circle on the turntable before cooking. They will cook more evenly if turned over halfway through
the cook time.
Always place vegetables such as asparagus and broccoli with the stem pointing towards the
edge of the dish and the tips toward the center.
When cooking cut vegetables, always cover the dish with a lid or vented microwavable plastic
wrap.
Whole, unpeeled vegetables such as potatoes, squash, eggplant, etc., should have their skins
pierced in several spots before cooking to prevent them from bursting.
For a more even cooking result, stir or rearrange whole vegetables halfway through the cook
time.
Generally, the denser the food, the longer the standing time. (Standing time refers to the time
necessary for dense, large foods and vegetables to finish cooking after they come out of the
oven.) A baked potato can stand on the counter for five minutes before cooking is completed,
while a dish of peas can be served immediately.
cooking guide
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SMH9151_XAC_03588D-01_EN.indd 31 2009-08-27 10:29:40