COOKING GUIDE (CONTINUED)
EGGS & CHEESE
Guide for Cooking Eggs & Cheese
•
CHEESE
Cheese melts quickly and smoothly. When serving cheese as an appetizer, flavor is at peak when served
at room temperature. Use a low power level for melting. Cheese melts best when shredded and heated
with milk or other liquids. Stir cheese mixtures several times for even heating.
•
EGGS
Eggs cook differently by microwave. The high fat content of egg yolks absorbs energy, so yolks cook
faster than whites. It's easy to poach eggs in a microwave oven, but if you want soft yolks, remove eggs
from the oven before whites are completely cooked. A brief standing time allows whites to set without
overcooking yolks. Check eggs for completion of cooking early, they toughen when overcooked.
When eggs and yolks are mixed together for omelets, scrambled eggs or custards, they cook more evenly
and need less stirring than during conventional cooking methods.
Do not try to cook eggs in the shell. Steam can build up inside the shells, causing them to burst.
Scrambled Eggs
Eggs
Butter
Milk or
Cook on
Procedure
Water
Power 100
2
1 Tbsp.
2 Tbsp.
1 - 2 min.
4
1 Tbsp.
2 Tbsp.
2 - 3 min.
6
2 Tbsp.
4 Tbsp.
3 - 4 min.
Poached Eggs
Eggs
Water
Cook Water
Cook Eggs
Standing
Procedure
on Power 100 on Power 80
Time
1
1 1/2 cups 4 - 6 min.
1 min.
2 min.
2
1 1/2 cups 4 - 6 min.
1 1/2 - 2 min.
2 min.
4
2 cups
6 - 7 min.
2 1/2 - 3 min.
2 min.
SOUPS
Guide for Cooking Soups
Satisfy appetites with savory soups prepared in your microwave oven. Adapt your favorites by using similar
cooking times and techniques.
Food
Power
Cooking Time
Standing
Special Notes
Level
Time
Canned Condensed
Cream style, Bean, Pea
or Mushroom (10 1/2 -
11 1/2 oz)
With Water
100
4 1/2 - 5 1/2 min.
2 - 3 min.
Stir halfway through
With Milk
80
5 1/2 - 6 1/2 min.
2 - 3 min.
cooking time. Cover with
microwaveable cover.
Dry Soup Mix
100
5 1/2 - 7 min.
2 - 3 min.
Add water. Cover with
then
microwaveable cover.
1 envelope (10 1/2 oz.)
50
3 - 4 min.
Stir twice.
Broth (10 1/2 oz.)
100
4 - 5 min.
2 - 3 min.
Stir twice. Cover with
microwaveable cover.
Place butter in small casserole and melt.
Add eggs and milk, scrambling with fork.
Cook as directed in chart, breaking up and
stirring eggs twice. Let stand, covered,
before serving.
Place water into medium casserole. Cook
at High until boiling. Break eggs, one at a
time, into separate dish, pierce yolk once
with wooden pick and slip egg carefully into
hot water, cook as directed in chart.
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