GE 164D2092P020 ~s and Cheese, ~h and Seafood, Fih, FoodContier Cover Power ~vel & ~rne Commen@

~s 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 in-shell hard cooked eggs. They could explode.

3.Cook e~s just until set, they are delicate and can toughen if overcooked.

Food	Contier	Cover	Power hvel & ~me		Commen~
Scrambled	Glass	No	High (10)	% to 1 min.	Place 1 teaspoon butter per egg in dish.
	measuring			per egg	Microwave at High (10) until melted.
	cup or				Scramble the e~s with the butter and 1
	casserole				tablespoon milk per egg. Place in oven and
					microwave for half of total time. Stir set
					portions from the outside to the center.
					Allow to stand 1 or 2 minutes to set e~s.
Basic eggs	Buttered	Plastic wrap	Meal-High (7)	1 to 1 U min.	Puncture membrane of yolk to prevent
	custard cup			per egg	bursting.
Poached eggs	1 fi-qt.	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
				water.	membrane. Swirl boiling water with spoon,
				% to 1 min.	slip in e~s gently. Cover. Let stand in water
				per egg	a few minutes.
Omelet	9-in. pie plate	No	High (10)	Melt butter	Sprinkle cheese over omelet. Microwave 1/2
				1 min.	to 1 minute until cheese is slightly melted.
			Medium (5)	6 to 9 min.	Rotate dish 1/2 turn after halfoftime.
Quiche	Microwave	No	Meal-High (7)	Filling:	Combine and microwave filling, stirring
	safe I-qt.			2 to 3 min.	every 2 minutes. Pour filling into precooked
	measure and			Quiche:	shell. Microwave additional time shown at
	quiche dish			6 to 8 min.	left. Rotate dish 1/2 turn after half of time.
Cheese
Fondue	Microwave	Cover or	High (10)	To make	Make Basic White Sauce (see recipe below),
	safe 2-qt. dish	plastic wrap		sauce—6 min.	substituting wine for milk. Add 1 cup Swiss
			Medium (5)	9 to 10 min.	cheese and microwave for 9 to 10 minutes,
					whisking every 1 Y2 minutes.

Basic White Sauce: Combine 2 tablespoons butter, 2 tablespoons flour and 1/2 teaspoon salt in l-quart glass measure. Microwave at High (10) 2 minutes, stirring after 1 minute. Gradually stir in 1 cup of milk. Microwave at High (10)4 to 5 minutes, stirring every minute until thick and bubbly.

~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.

FoodContier Cover Power ~vel & ~rne Commen@

fih

Fillets or steaks	Oblong dish	Wax paper or	High (10)	6 to 8 min.	Microwave until fish flakes easily.
(1-lb.)		plastic wrap
Whole fish	Oblong dish	Plastic wrap	High (10)	5 to 7 min.	Shield head and thin tail with aluminum foil.
				per lb.
Clams, 6	Pie plate or	Plastic wrap	High (10)	3 to 4 min.	Place in dish with hinged side out.
	shallow dish
Shrimp, peeled	Pie plate or	Plastic wrap	High (10)	3 to 6 min.
(l-lb.)	shallow dish
Shrimp, unpeeled	2-qt.	Lid or	High (10)	6 to 10 min.	Stir after 5 minutes
(2-lbs.)	casserole	plastic wrap

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