OPERATING INSTRUCTIONS
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Guide for 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 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 after half the
cooking time has passed.
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, squash, eggplant, etc., should have their skin •
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.•
Generally, the denser the food, the longer the standing time. (Standing time refers to the time •
necessary for dense, large foods and vegetables to nish cooking once the timed cooking
period ends.) A baked potato should stand for ve minutes, while a dish of peas can be
served immediately.
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