Emerson MW8168B Owners Manual - Page 27

EGGS& CHEESE Guidefor CookingEggs& Cheese . CHEESE Cheesemelts quicklyand smoothly.Whenservingcheeseas an appetizer,flavoris at peak when servedat room temperature.Use a low power levelfor melting.Cheese melts best when shreddedand heatedwith milk or otherliquids.Stir cheesemixturas severaltimesfor evenheating. . EGGS Eggscook differentlyby microwave.The high fat contentof egg yolks absorb energy, so yolks cook fasterthan whites.lt's easyto poach eggs in a microwaveoven, but if you want soft yolks,removeeggs from the oven beforewhitesare completelycooked. A brief standingtime allowswhitesto set without overcookingyolks. Check eggs for completionof cookingearly,they toughenwhen overcooked. When eggs and yolks are mixedtogetherfor omelets,scrambledeggs,or custards, they cook evenlyand needlessstirringthan the conventionacl ookingmethods.Do not try to cook eggs in the shell.Steamcan buildup insidethe shells,causingthem to burst. Scrambled Eggs Eggs Butter 1 Tbsp 2 Tbsp M l l ko r Water 2 Tbsp 2 Tbsp 4 Tbsp C o o ko n P o w e r1 0 1-2 2-3 3-4 Procedure Placebutterin smallcasseroleand melt.Add eggsand milk,scrambling with fork.Cook as directedin chaft, breakingup and stirnngeggs twice. Letstand,coveredb, eforeservi Poached Eggs EggsWater 1 1/2 11/2 4 2 cups CookWater CookEggs Standing Procedure on Power10 on PowerI Time 4-6min. 4-6min. 6-7min. 1 min. 1-2min. 2-3 2 min PlaceWaterintomediumcasserole. Cookat HighuntilboilingB.reakeggs, one at a time, into separatedish, pierceyolk oncewrthwoodenpickand slipeggcarelulliyntohotwaterc. ookas directedinchart. 26