GE JVM132K, 49-8284, JVM133K, 164 D2588P088 warranty Coo~G Gu~E, Cheese and Eggs, Fish and Seafood

COO~G GU~E

(continued)

Cheese and Eggs

1.Eggs may be 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 eggs just until set. They are delicate and can toughen if

overcooked.

Food	Container	Cover	Power Level & Time		Comments
Cheese
Fondue	Microwave-safe	Cover or	High ( 10)	To make sauce Make basic white sauce, substituting wine
	2-qt. dish	plastic wrap	Medium (5)	3 to 5 min.	for milk. Add cheese and microwave at
				8 to 9 min.	Medium (5) for 8 to 9 minutes, whisking
					every 2 minutes.

Eggs

Basic eggs	Buttered	Plastic wrap	Medium (5)	I to 1 X min.
	custard cup			per egg
Omelet	9 in. pie plate No		High ( 10)	Melt butter
				M to Y4 min.
			High (10)	1 to 2 min.
Poached eggs	I fi-qt. casserole	Casserole	High (10)	5 to 6 min.
		cover		Boil 2 cups
			Medium (5)	water.
				1/2 to I min.
				per egg
Quiche	9 in. pie plate No		Meal-High (7)	17 to 22 min.
Scrambled	Glass	No	High (10)	3/4 to 1 min.
	measuring cup			per egg
	or casserole

Puncture membrane of yolk to prevent bursting.

Sprinkle cheese over omelet. Microwave 1/2 to I minute until cheese is slightly melted.

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

Pour filling into precooked 9-inch pie shell.

Scramble eggs with 1 teaspoon butter and I 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 I or 2 minutes to

finish cooking.

Fish 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	Container	Cover	Power Level & Time		Comments
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 paper or	High (10)	5 to 7 min.	Microwave until fish flakes easily, Turn
steaks (1 lb.)		plastic wrap			steaks over after half of cooking time.
Shrimp—1 lb.	Pie plate or	Plastic wrap	High (10)	7 to 9 min.	Brush with garlic butter before cooking.
(peeled)	shallow dish				Rearrange after 4 minutes.
Shrim~l lb.	2-qt. casserole	Lid or	High ( 10)	5 to 9 min.	Place shrimp in casserole. Add 2 cups
(unpeeled)		plastic wrap			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
				per lb,	foil.

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