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33
EXPERT COOKING GUIDE
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 yolk on whole eggs to keep them from bursting.
Cook eggs just until set; they will become tough if overcooked.
Cooking scrambled eggs is safe.
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, sweet potatoes, squash, eggplant, etc.,
should have their skin pricked in several locations before cooking to prevent them from
bursting.
For more even cooking, stir or rearrange whole vegetables halfway through the cook
time.
Most of the time, the denser the food, the longer the required standing time. For example,
a baked potato should stand for 5 minutes before serving, while a dish of peas may be
served immediately.
Heating food
There is a possibility of delayed boiling when a liquid is heated. This means that the liquid
reaches boiling temperature without the usual steam bubbles rising to the surface. Even if
the container only moves a little, the hot liquid can suddenly boil over and spatter. When
heating liquids, always place a spoon in the container. This will prevent delayed boiling.
Heating food
� Risk of scalding!
There is a possibility of delayed boiling when a liquid is heated.
This means that the liquid reaches boiling temperature without the
usual steam bubbles rising to the surface. Even if the container
only moves a little, the hot liquid can suddenly boil over and
spatter. When heating liquids, always place a spoon in the
container. This will prevent delayed boiling.
Convection
Preheat the oven before adding foods. Once the oven is
preheated, place the food in the oven quickly to minimize
loss of heat. Place pans of food on the wire rack with the
recess facing down.
Food Oven
temperature
Cooking time
(minutes)
Cooking tip / Procedure
Biscuits 350°F (175°C) 13 - 20 A dark or dull baking sheet will result in a browner,
crisper crust.
Cake, 13"x9" 350°F (175°C) 23 - 28 For a tender, light golden brown crust, use light, shiny
metal bakeware.
Cookies 350 - 375°F
(175 - 190°C)
8 - 14 A dark or dull baking sheet will result in a browner,
crisper crust.
Cornbread 425 - 450°F
(220 - 230°C)
25 - 30 Use a square baking pan.
Cupcakes 350°F (175°C) 18 - 21 Ideal for ready-made mixes. Prepare according to
package directions.
Dinner rolls 400°F (205°C) 12 - 18 Use with fresh or frozen dinner rolls.
Fresh fruit pie 375°F (190°C) 50 - 60 A dark or dull baking pie pan will result in a browner,
crisper crust.
Muffins 400°F (205°C) 10 - 18 Ideal for ready-made mixes. Prepare according
to package directions.
Roasted vegetables 425 - 450°F
(220 - 230°C)
15 - 20 Use dark or dull metal pan. Stir once.
Shortcakes 450°F (230°C) 10 - 18 Best for individual shortcakes. Use dark coated pan.
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 yolk on whole eggs to keep them from
bursting.
▯ Cook eggs just until set; they will become tough if
overcooked.
▯ Cooking scrambled eggs is safe.
Cooking vegetables in your microwave
▯ Vegetables should be washed just before cooking.
Rarely is extra water needed. If dense vegetables such
as potatoes or carrots are being cooked, add about
¼ cup of water.
▯ Small vegetables (sliced carrots, peas, lima beans,
etc.) will cook faster than larger vegetables.
▯ 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 halfway through cooking.
▯ 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, sweet
potatoes, squash, eggplant, etc., should have their
skin pricked in several locations before cooking to
prevent them from bursting.
▯ For more even cooking, stir or rearrange whole
vegetables halfway through the cook time.
▯ Most of the time, the denser the food, the longer the
required standing time. For example, a baked potato
should stand for 5 minutes before serving, while a dish
of peas may be served immediately.
21
Risk of scalding!
WARNING:
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