Cooking Poultry In Your Microwave; Cooking Eggs In Your Microwave; Cooking Vegetables In Your Microwave - Bosch HMV 8051 U Use And Care Manual

Cooking poultry in your microwave

Meat
Power level
Whole chicken medium high (7)
(up to 4 lbs.) 180° F thigh
170° F breast
Chicken pieces medium high (7)
(up to 4 lbs.) 180° F thigh
170° F breast

Cooking eggs in your microwave

Cooking vegetables in your microwave

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Be sure to place poultry on a microwave safe roasting rack in a microwave-safe
dish. Cover poultry with wax paper to prevent splattering. Use narrow strips of
aluminum foil to shield any bone tips or thin meat areas, or areas that start to
overcook. After cooking, check the temperature in several places before letting the
meat stand the recommended time.
Cook time Directions
7 10 min. /lb Place chicken breast side down on roasting rack. Cover with wax
paper. Turn over half way through cooking. Cook until juices run clear
and meat near bone is no longer pink. Let stand for 5 10 min.
7 10 min. /lb. Place chicken bone side down on dish, with thickest portions toward
the inside of dish. Cover with wax paper. Turn over half way through
cooking. Cook until juices run clear and meat near bone is no longer
pink. Let stand for 5 10 min.
Never cook eggs in the shell and never warm hard cooked eggs in the shell; they
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can explode
Always pierce whole eggs to keep them from bursting
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Cook eggs just until set; they will become tough if overcooked
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Vegetables should be washed just before cooking. Rarely is extra water needed.
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If dense vegetables such as potatoes, carrots and greens are being cooked, add
about ¼ cup of water
Small vegetables (sliced carrots, peas, lima beans, etc.) will cook faster than
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larger vegetables
Whole vegetables, such as potatoes, acorn squash or corn on the cob, should
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be arranged in a circle on the turntable before cooking. The will cook more evenly
if turned over halfway through cooking
Always place vegetables like asparagus and broccoli with the stem ends pointing
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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
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microwavable plastic wrap
Whole, unpeeled vegetables such as potatoes, squash, eggplant, etc., should
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have their skin pricked in several locations before cooking to prevent them from
bursting
For more even cooking, stir or rearrange whole vegetables halfway through the
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cook time
Most of the time, the denser the food the longer the required standing time. For
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example, a baked potato should stand for 5 minutes before serving, while a dish
of peas may be served immediately