28
TIMED COOKING - EGGS
SCRAMBLED EGGS
Break eggs into a microwave-safe
glass measure.
Add 1 tablespoon milk and
1 teaspoon butter for each egg.
Beat with a fork.
Cook at
Power Level P60
according to
time in the chart. Stir at least once
during cooking time.
Stir after cooking, and let stand for
1 minute.
POACHED EGGS
Use 6-ounce (170 mL) microwave-
safe custard cup with
1
/
4
cup (50 mL)
water for 1 to 3 eggs.
Use 1-quart (1 L) microwave-safe dish
with 1 cup (250 mL) water for 4 eggs.
Heat at
P100
POWER to bring water to
a boil with
1
/
8
teaspoon salt and up to
1
/
4
teaspoon vinegar. Break egg
carefully into hot water.
Pierce egg several times lightly with
toothpick.
Cover with wax paper.
Cook at
Power Level P50
according to
time in the chart. Let stand, covered,
1 minute before serving.
Food
Power
Cooking
Time
Standing
Time
Special Notes
Poultry
Chicken pieces,
up to 2 lb
1 lb
P100
5 - 8 min.
5 min.
Arrange skin-side up
in a baking dish.
Halfway through
cooking, place meatier
portions toward edge
of dish. Cover with
plastic wrap or lid.
Fish and Seafood
Fish fillets,
3
/
4
lb
Fish steaks 2, 6 oz each
Scallops 1 lb
Shrimp, medium size,
shelled and cleaned,
1 lb
Whole fish,
stuffed or unstuffed,
1
1
/
2
to 1
3
/
4
lb
P100
P50
P70
P70
P100
4 - 6 min.
6 - 9 min.
4 - 7 min.
4 - 7 min.
7 - 10 min.
3 min.
5 min.
3 min.
3 min.
5 min.
Arrange in a single
layer in dish.
Cover with wax paper.
Rearrange or stir
shrimp or scallops
halfway through
cooking.
Eggs
Cooking Time
1
3
/
4
- 1
1
/
2
min.
2
1
1
/
2
- 2
1
/
2
min.
3
2
1
/
4
- 4 min.
4
3
1
/
4
- 5 min.
Eggs
Cooking Time
1
3
/
4
- 1
1
/
2
min.
2
1
1
/
2
- 3 min.
3
2 - 3
1
/
2
min.
4
3 - 5 min.
cooking guide.fm Page 28 Tuesday, February 19, 2002 1:10 PM