cooking guide
Cooking eggs
Never cook eggs in their shells, and never warm up
Cooking vegetables
Vegetables should be washed prior to cooking. Usually no extra water is needed. If dense vegetables such as potatoes, carrots and green beans are being cooked, add about ¼ cup water.
Small vegetables (sliced carrots, peas, lima beans, etc.) will cook faster than larger ones. Whole vegetables, such as potatoes, acorn squash or corn on the cob should be arranged in a circle on the turntable before cooking. They will cook more evenly if turned over halfway through the cook time.
Always place vegetables such as asparagus and broccoli with the stem pointing towards the edge of the dish and the tips toward the center.
When cooking cut vegetables, always cover the dish with a lid or vented microwavable plastic wrap.
Whole, unpeeled vegetables such as potatoes, squash, eggplant, etc., should have their skins pierced in several spots before cooking to prevent them from bursting.
For a more even cooking result, stir or rearrange whole vegetables halfway through the cook time.
Generally, the denser the food, the longer the standing time. (Standing time refers to the time necessary for dense, large foods and vegetables to finish cooking after they come out of the oven.) A baked potato can stand on the counter for five minutes before cooking is completed, while a dish of peas can be served immediately.
ed king Coogui 04
cooking guide _31
