OPERATING INSTRUCTIONS
31
Guide for cooking eggs in your microwave
Never cook eggs in the shell, and never warm hard-cooked eggs in the shell; they can
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explode .
Always pierce whole eggs to keep them from bursting .
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Cook eggs just until set; they become tough if overcooked .
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Guide for cooking vegetables in your microwave
Vegetables should be washed just before cooking . Often, no extra water is needed . If dense
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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 .
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Whole vegetables, such as potatoes, acorn squash or corn on the cob, should be arranged in a
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circle on the turntable before cooking . They will cook more evenly if turned over after half the
cooking time has passed .
Always place vegetables like asparagus and broccoli with the stem ends pointing towards the
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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
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wrap .
Whole, unpeeled vegetables such as potatoes, squash, eggplant, etc ., should have their skin
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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 .
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Generally, the denser the food, the longer the standing time . (Standing time refers to the time
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necessary for dense, large foods and vegetables to finish cooking once the timed cooking
period ends.) A baked potato should stand for five minutes, while a dish of peas can be
served immediately .
59285049-0_DE68-03CFR.indb 31
2010-09-06 �� 8:56:09
