Modena MG 3112, Руководство пользователя

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Shrimp
(1 lb) 100 3 – 4 menit 5 menit Rearrange once
during cooking.
(1 lb) Cover with
microwaveable
cover.
Sea Scallops
(1 lb) 80 6 – 7 menit 5 menit
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 absorb 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 Water Power Level
100
Procedure
2 1 Tbsp 2 Tbsp 1 – 2 minute 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.
4 1 Tbsp 2 Tbsp 2 – 3 minute
6 2 Tbsp 4 Tbsp 3 – 4 minute
Poached Eggs
Eggs Water Cook Water
with Power
Level 100
Cook Eggs
with Power
Level 80
Standing
Time
Prosedur
1 1 ½ cups 4 – 6 minute 1 minute 2 minute
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.
2 1 ½ cups 4 – 6 minute
1 1/2 – 2 minute 2 minute
4 2 cups 6 – 7 minute 2 1/2 – 3 minute 2 minute
VEGETABLES
Guide for Cooking Fresh Vegetables
Nutrition research indicates that many microwaved vegetables and fruits lose less water soluble vitamin
C than when cooked conventionally. This is due to shorter cooking time and to the fact that less cooking
water is needed when microwaving fruits and vegetables. Best of all, vegetables keep their fresh color,