MS and Cheese
1.Prepare eggs many ways in the microwave oven, see below. Always pierce whole yolks before microwaving to prevent bursting.
2.Never hard cook eggs in the shell, and do not reheat
3.Cook eggs just until set, they are delicate and can toughen if overcooked.
Food | Contier | Cover | Power bvel & ~me | Commenti | |
Scrambled | Glass | No | High (10) | % to 1 min. | Place 1 teaspoon butter per eW in dish. |
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| per egg | Microwave at High (10) until melted. |
| cup or |
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| Scramble the eggs with the butter and 1 |
| casserole |
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| tablespoon milk per egg. Place in oven and |
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| microwave for half of total time. Stir set |
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| portions from the outside to the center. |
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| Allow to stand 1 or 2 minutes to set eggs. |
Basic eggs | Buttered | Plastic wrap | 1 to 1 % min. | Puncture membrane of yolk to prevent | |
| custard cup |
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| per egg | bursting. |
Poached eggs | 1 | Casserole | High (10) | 5 to 6 min. | Heat 2 cups hot tap water 5 to 6 minutes on |
| casserole | cover |
| Boil 2 cups | High (10). Break eggs onto plate, puncture |
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| water. | membrane. Swirl boiling water with spoon, |
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| % to 1 min. | slip in eggs gently. Cover. Let stand in water |
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| per egg | a few minutes. |
Omelet | No | High (10) | Melt butter | Sprinkle cheese over omelet. Microwave 1/2 | |
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| 1 min. | to 1 minute until cheese is slightly melted. |
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| Medium (5) | 6 to 9 min. | Rotate dish 1/2 turn after half of time. |
Quiche | Microwave | No | Filling: | Combine and microwave filling, stirring | |
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| 2 to 3 min. | every 2 minutes. Pour filling into precooked |
| measure and |
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| Quiche: | shell. Microwave additional time shown at |
| auiche dish |
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| 6 to 8 min. | left. Rotate dish 1/2 turn after half of time. |
Cheese |
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Fondue | Microwave | Cover or | High (10) | To make | Make Basic White Sauce (see recipe below), |
| safe | plastic wrap |
| substituting wine for milk. Add 1 cup Swiss | |
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| Medium (5) | 9 to 10 min. | cheese and microwave for 9 to 10 minutes, |
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| whisking every 11/2 minutes. |
Basic White Sauce: Combine 2 tablespoons butter, 2 tablespoons flour and 1/2 teaspoon salt in
~h and Seafood
1.Fish is done when it flakes easily with a fork. Center may still be slightly translucent, but will continue cooking as fish stands a few minutes before serving.
2.Cook fish with or without sauce. A tight cover steams fish. or use a lighter cover of wax paper or paper towel for less steaming.
3.Do not overcook fish. Check at minimum time.
Food | Contier | Cover | Power hvel & Mme | Commenk | |
Fillets or steaks | Oblong dish | Wax paper or | High (10) | 6 to 8 min. | Microwave until fish flakes easily. |
| plastic wrap |
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Whole fish | Oblong dish | Plastic wrap | High (10) | 5 to 7 min. | Shield head and thin tail with aluminum foil. |
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| per lb. |
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Clams, 6 | Pie plate or | Plastic wrap | High (10) | 3 to4 min. | Place in dish with hinged side out. |
| shallow dish |
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Shrimp, peeled | Pie plate or | Plastic wrap | High (10) | 3 to 6 min. |
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shallow dish |
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Shrimp, unpeeled | Lid or | High (10) | 6 to 10 min. | Stir after 5 minutes. | |
casserole | plastic wrap |
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