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EN
Cooking Instructions (continued)
Guide for Cooking Eggs in Your Microwave
•
Never cook eggs in the shell, and never warm hard-boiled 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 at half the cooking time.
•
Always place vegetables like asparagus and broccoli with the stem
ends pointing towards the edge of the dish with the heads 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, 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.
Auto Defrosting Guide
•
Follow the instructions below when defrosting different types of food.
Check foods when the oven signals. After the final stage, small
sections may still be icy; let them stand to continue thawing.
Shielding roasts and steaks with small pieces of foil prevents the
edges from cooking before the center of the food has defrosted.
Use narrow, flat, smooth strips of aluminum foil to cover the edges
and thinner sections of the food.
Food
Amount
Procedure
Roast
Beef,
Pork
1130~2267g Start with the food placed fat side down.
After each stage, turn the food over and
shield any warm portions with narrow strips
of aluminum foil.
Steaks,
Chops,
Fish
227~1360g
After each stage, rearrange the food. If there
are any warm or thawed portions of food,
shield them with narrow flat pieces of
aluminum foil. Remove any pieces of food
that are nearly defrosted. Let stand,
covered, for 5-10 minutes.
Ground
Meat
227~1360g
After each stage, remove any pieces of food
that are nearly defrosted. Let stand, covered
with foil, for 5–10 minutes.
Whole
Chicken
1130~2720g Remove giblets before freezing poultry. Start
defrosting with the breast side down. After
the first stage, turn the chicken over and
shield any warm portions with narrow strips
of aluminum foil. After the second stage,
again shield any warm portions with narrow
strips of aluminum foil. Let stand, covered,
for 30–60 minutes in the refrigerator.
Chicken
Pieces
227~907g
After each stage, rearrange or remove any
pieces of food that are nearly defrosted. Let
stand for 10-20 minutes.
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