Scrambled Eggs; Poached Eggs - Kenmore 565. 66480 Owner's Manual

Food Power Stand Time Special Notes
Pou Itry
Chickens, whole,
up to 4 Ib (1.8 kg)
1 Ib (450 g)
Cornish hens
1 Ib (450 g)
Chicken pieces,
up to 2 Ib (900 g)
1 Ib (450 g)
Fish and Seafood
Fish fillets, 3/4 Ib (340 g)
Fish steaks 2, 6 oz (170 g) each
Scallops 1 Ib (450 g)
Shrimp, medium size, shelled
and cleaned, 1 Ib (450 g)
Whole fish, stuffed or unstuffed
11/2 to 13/4 Ib (680 - 800 g)
HI
HI
HI
HI
5
7
7
HI
Apl_rox.
Cookiqg Time
i
6 - 9i min.
5 - 8 imin.
5 - 8 min.
4 - 6 min.
6 - 9 min.
4 - 7 min.
4 - 7 min.
7- 10 min.
10 min.
10 min.
5 min.
3 min.
5 rain.
3 min.
3 min.
5 min.
Place breast-side down on a
roasting rack in a dish. Cover
with plastic wrap or wax
paper. Turn over halfway
through cooking. Stand tented
with foil. When cooked, "
internal temperature should
be 180°F (82°C) and juices
should run clear.
Arrange skin-side up in a
baking dish halfway through
cooking, meatier portions
toward edge of dish. Cover
with plastic wrap or lid.
Arrange in a single layer in
dish.
Cover with wax paper.
Rearrange or stir shrimp or
scallops halfway through
cooking.
SCRAMBLED EGGS
Break eggs into a microwave-safe glass
measure.
Add 1 tablespoon milk and 1 teaspoon butter
for each egg. Beat with a fork.
Cook at Power Level 6 according to time in the
chart. Stir at least once during cooking time.
Stir after cooking, and let stand 1 minute.
POACHED EGGS
Use 6-ounce (170 mL) microwave-safe custard
cup with 1/4cup (50 mL) water for 1 to 3 eggs.
Use 1-quart (1 L) microwave-safe dish with 1
cup (250 mL) water for 4 eggs.
Heat at HI POWER to bring water to a boil with
1/8
teaspoon salt and up to 1/4teaspoon
vinegar. Break egg carefully into hot water.
Pierce egg several times lightly with toothpick.
Cover with wax paper.
Cook at Power Level 5 according to time in the
chart. Let stand, covered, 1 minute before
serving.
Eggs Time
1 3/4 - 11/2 min.
2 11/2
-
21/2 min.
3 21/4 - 4 min.
4 31/4 - 5 min.
Eggs Time
1 3/4 - 11/2 min.
2 11/2
-
3 min.
3 2
-
31/2 rain.
4 3 - 5 min.
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