GE 164 D2092P126, JVM130J, 49-8096 warranty Cooting Guide continu~, Cheese and EWS, Wh and Seafood

Cooting Guide (continu~)

Cheese and EWS

1.Egs maybe prepared many ways in tbe microwave oven. Always pierce whole yolks before microwaving to prevent bursting.

2.Never cook e~s in the shell. Do not reheat hard cooked e~s in the shell. They will explode.

3.Cook egsjust until set. They are delicate and can toughen if overcookd.

FoodContiiner Cover Wwer hvel & ~me CommenG

Cheese

Fondue	Microwave-	Cover or	High (10)	To make sauce	Make basic white sauce, substituting wine
	safe 2-qt. dish	plastic 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.

Basic e~s	Buttered	Plastic wrap	Medium (5)	1 to 1% min.
	custard cup			per egg
Omelet	9-in. pie plate	No	High (10)	Melt butter
			High (10)	1/2 to % min.
				1 to 2 min.
Poached e~s	1%-qt.	CasseroIe	High (10)	5 to 6 min.
	casserole	cover		Boil 2 cups
			Medium (5)	water.
				1/2 to 1 min.
				per egg

Puncture membrane of yolk to prevent bursting.

Sprirdde cheese over omelet. Microwave Y2 to 1 minute until cheese is slightly melted.

Heat 2 cups hot tap water 5 to 6 minutes on High (10). Break e~s onto plate, puncturing membrane. Swirl boiling water with spoon and slip in eggs gently. Cover. Microwave at Medium (5) % to 1 minute per e=. Let stand in water a few minutes.

Quiche	9-in. pie plate No		Meal-High (7)	17 to 22 min.	Pour filling into precookd 9-inch pie shell.
Scrambled	Glass	No	High (10)	% to 1 min.	Scramble e~s with 1 teaspoon butter and
	measuring cup			per e=	1 tablespoon milk per egg. Place in oven and
	or casserole				microwave for half of total time. Stir set
					portions from the outside to the center. Mow
					to stand 1 or 2 minutes to finish cooking.

Wh and Seafood

1.Fish is done when it flakes easily when tested with a fork. Center may still be slightly translucent, but will continue cooking as fish stands a few minutes after cooking.

2.Cook fish with or without sauce. A tight cover steams fish. Use a lighter cover of wax paper or paper towel for less steaming.

3.Do not overcook fish. Check at minimum time.

Food	Contiiner	Cover	Wwer hvel & ~me		Commenb
Clams, 6	Pie plate or	Plastic wrap	High (10)	4 to 7 min.	Place in dish with hinged side out.
	shallow dish

Fillets or	Oblong dish	Wax paperer	High (10)	5 to 7 min.
steaks (1 lb.)		plastic wrap
Shrimp–1 lb.	Pie plate or	Plastic wrap	High (10)	7 to 9 min.
(peeled)	shallow dish
Shrim~	2-qt. casserole	Lid or	High (10)	5 to 9 min.
1 lb.		plastic wrap
(unpeeled)

Microwave until fish flakes easily. Turn steaks over after half of cooking time.

Brush with garlic butter before cooking. Rearrange afier 4 minutes.

Place shrimp in casserole. Add 2 cups hottest tap water. Cover. Stir after 5 minutes.

Whole fish	Oblong dish	Plastic wrap	High (10)	5 to 7 min.	Shield head and thin tail with aluminum foil.
				per lb.

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