Amana RW635T, RL635T, RBG635T manual Egg Cooking Guidelines

Egg Cooking Guidelines

1.Egg recipes, such as casseroles, quiches and puffy omelets are prepared on Cook Level 4.

2.Plain eggs, such as scrambled and poached, are cooked on full power.

3.Do not hard-cook eggs or boil eggs in the shell in a microwave oven. Yolks cook faster than whites and the rapid heat generated through microwave cooking expands the air inside the shell, causing it to burst. Do not reheat eggs which have been prepared conventionally or in the microwave oven unless they are finely chopped or scrambled before heating. Pressure can build up in reheated eggs and cause them to burst.

4.Before poaching eggs, gently pierce or puncture the yolk membrane to prevent the yolk from erupting during cooking. Remove eggs while they are still moist and slightly underdone. Let them stand, covered, a few minutes to complete the cooking process.

Denver Casserole Yield: 5 to 6 servings

1 medium tomato, chopped

8 slices bacon, cooked and crumbled 1/4 cup chopped green pepper

1/4 cup chopped pimentos 6 eggs

1/3 cup milk

1/2 cup mayonnaise or salad dressing 1/4 teaspoon salt

1.Combine tomato, bacon, green pepper, and pimentos in 1 1/2-quart casserole. Mix together eggs, milk, mayonnaise, and salt in medium bowl. Pour over tomato mixture. Mix well.

2.Cook on Cook Level 4 for 10 to 15 minutes, or until knife inserted in center comes out clean.* Stir halfway through cooking time.

*Turn quarter-turn halfway through cooking time (non-turntable models, only).

Item	Total Cooking Time	Cookmatic Power Level	Amount of Water	Method
Poached				Place water in a glass measure. Cover loosely with
Eggs				heavy-duty plastic wrap. Cook, covered, on Full
1	30 sec. to 1 min., 15 sec.	Full Power (10)	1 cup	Power for 2 to 3 minutes, or until water boils. Stir
2	1 to 2 min.	Full Power (10)	1 cup	water vigorously after the cooking time.
4	1 min., 15 sec. to 2½ min	Full Power (10)	1 ½ cup	Break egg(s) into 1½ -quart bowl. Be sure to use a
				bowl with steep sides, so the water will be deep
				enough to cover the eggs.
				Pierce the yolk(s) with a toothpick, knife or fork.
				Pour boiling water slowly over the egg(s). One
				tablespoon of vinegar can be added to the water to
				help the egg(s) hold its (their) shape. Cover loosely
				with heavy-duty plastic wrap.
				Cook, covered, until done as desired. Allow to
				stand in the water up to 5 minutes after cooking to
				desired doneness, if necessary. Remove the eggs
				with a slotted spoon. Season with salt and pepper,
				if desired.

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