English 23
C
ooking g
uide
Cooking eggs
You can use your microwave oven to cook eggs. Cook them until they are just set
as they become tough if they are overcooked.
WARNING
Never cook eggs in their shells and never warm up hard-boiled eggs in their shells.
Eggs cooked or warmed up in their shells can explode. Always pierce whole eggs
to keep them from bursting.
Cooking vegetables
Vegetables should be washed prior to cooking. Usually, no extra water is needed.
When cooking dense vegetables such as potatoes, carrots and green beans, 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 halfway through the cooking process.
Always place vegetables such as asparagus and broccoli with the stems 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 skins pierced in several spots before cooking to prevent them from bursting.
For a more even cooking result, stir or rearrange whole vegetables halfway
through the cook time.
Generally, the denser the food, the longer the standing time. (The 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.
Recipes
Beef and barley stew
1½ lbs. beef stew cubes, cut into ½-inch pieces
½ cup chopped onion
2 Tbs. all-purpose flour
1 Tbs. Worcestershire sauce
1 can (13.75-14.5 oz.) beef broth
2 medium carrots, cut into ½-inch slices (about 1 cup)
½ cup barley
1 bay leaf
¼ tsp. pepper
1 pkg. (9-10 oz.) frozen peas, thawed
1.
In a 2-quart casserole, combine the beef, onion, flour, and Worcestershire sauce
and mix well. Cover with lid. Cook at High for 6 to 8 minutes until the beef is
no longer pink, stirring once.
2.
Stir in beef broth, carrots, barley, bay leaves, and pepper. Cover with lid. Cook
at Medium for 1 to 1½ hours until carrots and beef are tender, stirring 2 to 3
times.
3.
Stir in peas. Cover with lid. Cook at Medium for 10 minutes. Let stand for 10
minutes. Remove bay leaves before serving.
Makes 6 servings.
