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Guide for cooking eggs in your microwave
Never cook eggs in the shell, and never warm hard-cooked eggs in the shell; they
can explode. Always pierce whole eggs to keep them from bursting.
Cook eggs just until set; they become tough if overcooked.
Guide for cooking vegetables in your microwave
Vegetables should be washed just before cooking. Often, no extra water is needed.
If dense vegetables such as potatoes, carrots and green beans are being cooked, add
about ¼ cup water. Small vegetables (sliced carrots, peas, lima beans, etc.) will cook
faster than larger ones.
Whole vegetables, such as potatoes, acorn squash or corn on the cob, should be
arranged in a circle on the turntable before cooking. They will cook more evenly if turned
over after half the cooking time. Always place vegetables like asparagus and broccoli 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 with a lid or vented microwavable
plastic wrap. Whole, unpeeled vegetables such as potatoes, squash, eggplant, etc,
should have their skin pricked in several spots before cooking to prevent them from
bursting. For more even cooking, stir or rearrange whole vegetables halfway through the
cooking time. Generally, the denser the food, the longer the standing time.
(Standing time refers to the time necessary for dense, large foods and vegetables
to finish cooking after they come out of the oven.) A baked potato can stand on the
counter for five minutes before cooking is completed, while a dish of peas can be served
immediately.
TIPS AND TRICKS
MELTING CRYSTALLIZED HONEY
Put 20 g crystallized honey into a small deep glass dish.
Heat for 20-30 seconds using 30 %, until honey is melted.
MELTING GELATINE
Lay dry gelatine sheets (10 g) for 5 minutes into cold water.
Put drained gelatine into a small glass pyrex bowl.
Heat for 1 minute using 30 %.
Stir after melting.
COOKING GLAZE/ICING (FOR CAKE AND GATEAUX)
Mix instant glaze (approximately 14 g) with 40 g sugar and 250 ml cold water.
Cook uncovered in a glass pyrex bowl for 3½ to 4½ minutes using 90 %, until glaze/icing
is transparent. Stir twice during cooking.
COOKING JAM
Put 600 g fruits (for example mixed berries) in a suitable sized glass pyrex bowl with lid.
Add 300 g preserving sugar and stir well.
Cook covered for 10-12 minutes using 90 %.
Stir several times during cooking. Empty directly into small jam glasses with twist-off lids.
Stand on lid for 5 minutes.
COOKING PUDDING/ CUSTARD
Mix pudding powder with sugar and milk (500 ml) by following the manufacturers
instructions and stir well. Use a suitable sized glass pyrex bowl with lid. Cook covered for
6½ to 7½ minutes using 90 %.
Stir several times well during cooking.
BROWNING ALMOND SLICES
Spread 30 g sliced almonds evenly on a medium sized ceramic plate.
Stir several times during browning for 3½ to 4½ minutes using 60 %.
Let it stand for 2-3 minutes in the oven. Use oven gloves while taking out!
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