Cooking Instructions
Guide for Cooking Eggs in Your Microwave
•Never cook eggs in the shell, and never warm
•Always pierce whole eggs to keep them from bursting.
•Cook eggs just until set; they become tough if overcooked.
Guide for Cooking Vegetables in Your Microwave
•Vegetables should be washed just before cooking. Often, 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 at half the cooking time.
•Always place vegetables like asparagus and broccoli with the stem ends pointing towards the edge of the dish with the heads 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 skin pricked in several spots before cooking to prevent them from bursting.
•For more even cooking, rearrange whole vegetables halfway through the cooking 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.
Auto Defrosting Guide
•Follow the instructions below when defrosting different types of food.
Food | Amount | Procedure |
|
|
|
Roast | Start with the food placed fat side down. After | |
Beef, |
| each stage, turn the food over and shield any |
Pork |
| warm portions with narrow strips of aluminum |
|
| foil. |
Steaks, | After each stage, rearrange the food. If there | |
Chops, |
| are any warm or thawed portions of food, |
Fish |
| shield them with narrow flat pieces of |
|
| aluminum foil. Remove any pieces of food |
|
| that are nearly defrosted. Let stand, covered, |
|
| for |
Ground | After each stage, remove any pieces of food | |
Meat |
| that are nearly defrosted. Let stand, covered |
|
| with foil, for |
Whole | Remove giblets before freezing poultry. Start | |
Chicken |
| defrosting with the breast side down. After |
|
| the first stage, turn the chicken over and |
|
| shield any warm portions with narrow strips of |
|
| aluminum foil. After the second stage, again |
|
| shield any warm portions with narrow strips of |
|
| aluminum foil. Let stand, covered, for |
|
| minutes in the refrigerator. |
Chicken | After each stage, rearrange or remove any | |
Pieces |
| pieces of food that are nearly defrosted. Let |
|
| stand for |
|
|
|
Notes
Check foods when the oven signals. After the final stage, small sections may still be icy; let them stand to continue thawing.
Shielding roasts and steaks with small pieces of foil prevents the edges from cooking before the center of the food has defrosted. Use narrow, flat, smooth strips of aluminum foil to cover the edges and thinner sections of the food.
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