Table of Contents
Advertisement
Eggs and Cheese
l. Always pierce whole yolks before microwaving to prevent bursting.
.Never hard cook eggs in the shell, and do not reheat in-shell hard cooked eggs. They could explode.
.J. Cook eggs just until set, they are delicate and can toughen if overcooked.
P b w e r L e v e l & T i m e
(Or Internal Temp.)
C o m m e n t s
C o v e r
C o n t a i n e r
F o o d
Eggs
Place 1teaspoon butter per egg in dish.
Microwave until melted. Scramble the eggs
with the butter and 1tablespoon milk per
egg. Place in oven and microwave for half of
total time. Scrape portions from the outside
to the center. Finish cooking. Allow to stand
1to 2minutes to set eggs.
1-1'/2 min.
per egg
Glass measuring
cup or casserole
N o
H I
S c r a m b l e d
Boil 2cups hot tap water 6to 8minutes,
covered. Break eggs onto plate, puncture
membrane. Swirl boiling water with spoon,
slip in e^s gently. Cover. Let stand in water
afew minutes before serving.
6 - 8 m i n .
I - I V 2 m i n .
per egg
L i d
H I
l'^-qt. casserole
P o a c h e d
Puncture membrane of yolk to prevent
bursting. Rearrange, if necessary. Let stand
1to 2minutes before serving.
M E D
% - l ' / 2 m i n .
per egg
Plastic wrap
B u t t e r e d
custard cup
Basic Eggs
Combine and microwave filling, stirring
every 2minutes until thickened. Pour filling
into precooked shell. Microwave additional
time shown at left.
Filling:
10-14 min.
Quiche:
18-20 min.
M i c r o w a v e s a f e
1-qt. measure and
9-in. quiche dish
or pie plate
N o
M E D
H I
Q u i c h e
M E D
B r e a d s
Crust on breads will be soft, outside of foods will not brown. If desired, sprinkle top of batter with cinnamon-sugar mixture, chopped nuts or
other topping for brown color. Or, increase brown color on upside-down breads by ining dish before microwaving with brown sugar caramel
mixture, or savory topping like crushed canned French fried onion rings.
P b w e r L e v e l & Ti m e
(Or Internal Temp.)
C o m m e n t s
C o v e r
C o n t a i n e r
F o o d
For flavorful browned topping, sprinkle
cooking dish with finely chopped, canned
French fried onions before microwaving.
Ibm out of pan upside down to serve.
6 - 8 m i n .
H I
8 - i n . r o u n d d i s h
N o
C o r n B r e a d
(8 oz.)
Let stand on flat surface 10 minutes to
finish baking.
9 - 11 m i n .
H I
N o
8 - i n . r o u n d d i s h
C o f f e e c a k e
(14 oz.)
Let stand on flat surface 5minutes to
finish baking.
11-13 min.
H I
N o
8 - i n . r o u n d o r
square dish
Gingerbread
Rotate dish 1/4 turn after half time. Let stand
on flat surface 15 minutes to finish baking.
11-13 min.
H I
Glass loaf dish,
b o t t o m l i n e d
with wax paper
N o
Quick Bread
(14-17 oz.)
U s e m i c r o w a v e m u ffi n c o n t a i n e r o r h o m e m a d e
muffin cups (made by cutting down paper
hot drink cups). Rotate muffin container
1/4 turn after half of time. When cooking
several muffins, you may notice some will be
done before others. If so, remove muffins as
they are done and continue cooking the rest a
f e w s e c o n d s m o r e .
N o
M E D
H I
1 M u f fi n
% - l m i n .
2 t o 3 :
1-3 min.
4 t o 6 :
3 - 4 ' / 2 m i n .
M u f fi n s
Paper-lined
muffin cups
(Do not use
foil liners.)
*If tube dish is unavailable, use microwave safe 8-in. round dish with drinking glass placed open-side-up in center.
17
Advertisement
Table of Contents
