Cooking Poultry In Your Microwave; Cooking Eggs In Your Microwave; Cooking Vegetables In Your Microwave; Cooking Seafood In Your Microwave - Bosch HMV5052C Use And Care Manual

Stand time
Meat Doneness
Beef Medium
Well done
Pork Medium
Well done
Poultry Dark meat
Light meat

Cooking poultry in your microwave

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
Meat Power level
Whole chicken medium high (7)180° F
(up to 4 lbs.) (82°C) dark meat170° F
(76°C) dark meat
Chicken pieces medium high (7)180° F
(up to 4 lbs.) (82°C) dark meat170° F
(76°C) dark meat

Cooking eggs in your microwave

Never cook eggs in the shell and never warm hard–
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cooked eggs in the shell; they can explode.
Always pierce yolk on whole eggs to keep them from
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bursting.
Cook eggs just until set; they will become tough if
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overcooked.
Cooking scrambled eggs is safe.
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Cooking vegetables in your microwave

Vegetables should be washed just before cooking.
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Rarely is extra water needed. If dense vegetables such
as potatoes or carrots are being cooked, add about
¼ cup of water.
Small vegetables (sliced carrots, peas, lima beans,
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etc.) will cook faster than larger vegetables.
Whole vegetables, such as potatoes, acorn squash or
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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 cooking.
Always place vegetables like asparagus and broccoli
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with the stem ends pointing towards the edge of the
dish and the tips toward the center.
When cooking cut vegetables, always cover the dish
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with a lid or vented microwavable plastic wrap.
Whole, unpeeled vegetables such as potatoes, sweet
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potatoes, squash, eggplant, etc., should have their
skin pricked in several locations before cooking to
prevent them from bursting.
For more even cooking, stir or rearrange whole
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vegetables halfway through the cook time.
Remove from oven
150°F (65°C)
160°F (71°C)
150°F (65°C)
160°F (71°C)
150°F (65°C)
160°F (71°C)
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 thick-
est 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.
Most of the time, the denser the food, the longer the
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required standing time. For example, a baked potato
should stand for 5 minutes before serving, while a dish
of peas may be served immediately.

Cooking seafood in your microwave

Place fish in a microwave–safe dish. Be sure to always
cook fish until it flakes easily with a fork. Use a tight
cover to steam fish; a lighter cover of wax paper or paper
towel provides less steaming. And be sure not to
overcook fish; check it for doneness at a minimum
cooking time before cooking longer.
After standing (10-15 min.)
150°F (65°C)
160°F (71°C)
150°F (65°C)
160°F (71°C)
150°F (65°C)
160°F (71°C)
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