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36_ cooking guide
COOKING EGGS
You can use your microwave oven to cook eggs. Cook them until they are just set as they become tough if
they are overcooked.
Never cook eggs in their shells, and never warm up hard-boiled eggs in their shells as they may
explode. Always pierce whole eggs to keep them from bursting.
COOKING VEGETABLES
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 cooking
process.
Always place vegetables such as asparagus and broccoli with the stems 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. (The 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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SMH9187_XAC-03640B-EN-01.indd 36 2010-02-20 3:18:08