GE 164 D2092P127, JVM131J, 49-8097 warranty CooHng Guide continued Cheese and E~s, Wh and Seafood

CooHng Guide (continued)

Cheese and E~s

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

2.Never cook eggs in the shell. Do not reheat hard cooked eggs in the shell. They will explode.

3.Cook e~sjust until set. They are delicate and can toughen if overcooked.

FoodConbiner Cover Power hvel & ~me Commenk

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 eggs	Buttered	Plastic wrap	Medium (5)	1 to 1 k min.
	custard cup			per egg
Omelet	9-in. pie plate	No	High (10)	Melt butter
			High (10)	1/2 to 3A min.
				1 to 2 min.
Poached eggs	1%-qt.	Casserole	High (10)	5 to 6 min.
	casserole	cover		Boil 2 cups
				water.
			Medium (5)	‘/2 to 1 min.
				per egg

Puncture membrane of yolk to prevent bursting.

Sprinkle cheese over omelet. Microwave M to 1 minute until cheese is slightly melted.

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

Quiche	9-in. pie plate	No	Meal-High (7)	17 to 22 min.	Pour filling into precooked 9-inch pie shell.
Scrambled	Glass	No	High (10)	% to 1 min.	Scramble eggs with 1 teaspoon butter and
	measuring cup			per egg	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. Allow
					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	Power bvel & ~me		Commenk
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.
steah (1 lb.)		plastic wrap
Shrimp–1 lb.	Pie plate or	Plastic wrap	High (10)	7 to 9 min.
(peeled)	shallow dish
Shrimp–	2-qt. casserole	Lid or	High (10)	5 to 9 min.
1 lb.		plastic wrap
(unpeeled)

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

Brush with garlic butter before cooking. Rearrange after 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.

20