Panasonic GENIUS 1100 NN-S588 - Manual (Page 33)

SCRAMBLED EGGS
Beat eggs, 1 tablespoon milk and dash of salt for each
egg. Pour into greased glass container. Cook at MEDIUM-
HIGH according to time in the chart. Stir two-ttiirds of the
way through the cooking time. Stir and let stand. Eggs will
continue to cook during stand time and should be slightly
undercooked after cooking.
Eggs Container
Cooking
Time
(in min.)
Stand
Time
(in min.)
1 1 -cup glass
measure
Y4- IV 4 1
2 1 -cup glass
measure
IV 2 - 2 1V2
4 1 -quart bowl 3 V 4 - 3 Y 4 172
6 VA-quart bowl 4Y4 - 5’A 2
POACHED EGGS
Place 1V 2 cups hot water and a dash of vinegar and salt
in 2 -quart casserole and heat at HIGH 5 to 7 minutes, or
until water boils. Break egg(s) into boiling water and with
toothpick pierce egg yolk twice and egg white several
times. Cook at MEDIUM-HIGH according to the time
given in the chart. Let stand. Eggs will continue to cook
during stand time and should be slightly undercooked
after cooking.
Eggs
Cooking Time
(in minutes)
Stand Time
(in minutes)
1 72 - 74 1
2 1 - 1 7 4 2
4 1 7 4 - 2 2
Eggs cannot be hard-cooked in their shells in a
microwave oven. Pressure will build up and the egg will
explode.
Prepare pastry according to recipe or package
directions.
If desired, for a single crust homemade pastry recipe,
substitute 'A cup whole wheat flour for Ye cup all­
purpose flour.
Microwave pie crusts are light in color. A few drops of
yellow food coloring may be mixed with the liquid before
adding liquid to the flour mixture. This will give the crust a
pale yellow color.
Roll dough out and gently place in pie plate.
Trim edge so a Y^-inch overhang remains. Roll overhang
down to rim of pie plate. Flute edge.
Prick bottom and sides of pastry with fork.
Let pie crust rest 10 minutes. This rest time helps
reduce shrinkage.
If desired, brush with dark corn syrup or molasses for
sweet fillings, or brush with Worcestershire or soy
sauce for savory fillings.
For frozen crust, thaw and remove from foil pie plate and
place in an
8 - or 9-inch glass pie plate. Place on an
inverted pie plate. Heat V: minute, then prick crust and, if
desired, brush with dark com syrup, molasses,
Worcestershire or soy sauce.
For crumb crusts, combine Va cup butter and V 4 cup sugar
in medium bowl. Heat at HIGH 1V 2 to 2 minutes, or until
butter is melted. Stir in 1V« cups crumbs (graham crackers,
chocolate or vanilla wafers). Firmly pat into greased 9-inch
pie plate.
Cook according to directions given in chart.
Visually check for doneness. Pastry crusts should be
opaque. If crust is undercooked, add cooking time in 15
second increments.
Let stand until cool. Chill crumb crusts.
PIE CRUST CHART
ITEM POWER
APPROX.
COOKING TIME
(in minutes)
Homemade or
Mix HIGH 3 t o 4
Refrigerated MEDIUM-HIGH 472 to 5
Frozen HIGH 2 to 272
Graham Cracker
or Cookie Crumb MEDIUM-HIGH 2 to 272
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