En-18
Eggs are delicate
products which
require special
attention. This is
because if they
are placed straight
into the oven, they
explode because
of the pressure
created inside the
shell. Being
broken, the yolk
also explodes if
the film covering it is not pierced. So push the tip of a toothpick into
the centre of the yolk; if the egg is fresh, it will not spill out. The yolk
and the white react differently to the microwaves and unfortunately
the yolk cooks more quickly. When eggs are beaten (omelette), the
edges should be taken into the centre halfway through cooking time.
Poached eggs
Heat 50 ml of water with salt and a dash of vinegar for 1 min on
1000 W. Break the egg into the boiling water and carefully pierce the
yolk and the white with a toothpick; cook on 600 W for 30 to 40
seconds (depending on the size of the egg). Leave to stand for 1
minute, then drain and serve.
Scrambled eggs
Mix 2 raw eggs in a bowl with a little cream or milk, a knob of
butter, salt and pepper. Cook for 40 seconds on 1000 W. Remove
and beat briskly with a fork. Resume cooking on 1000 W for a further
30 to 40 seconds. The eggs should remain creamy.
Oeufs cocotte
Break the egg into a buttered ramekin, season with salt and pepper,
pierce the yolk and the white with a toothpick. Add the desired
ingredients (cream, mushrooms, lumpfish roe, etc.). Cook for 1 min
30 sec to 2 min per egg at 250 W, depending on the size of the egg
and the quantity of garnish.
Cheeses react differently depending what type they are: the fattier
they are the quicker they melt. If they are cooked for too long a time,
they harden. When possible, it is preferable to add grated cheese at
the last moment (for pasta, gratins, etc.).
The cooking times for dried vegetables in the microwave are much
the same as with traditional cooking. On the other hand, these
foodstuffs heat up very quickly, without taking on a reheated flavour,
so long as they are in a closed vessel, with butter or sauce mixed in.
For the cooking, use a big vessel (to avoid any overspill). Fully cover
with water or stock. Leave to stand for at least 5 to 8 minutes after
cooking.
Rice
Once the liquid reaches boiling point, cook for approx. 20 minutes at
250 W, regardless of the quantity of rice.
Semolina
Semolina cooks perfectly in a microwave oven, with no risk of
burning. Simply add a volume of water equal to that of the semolina,
bring to the boil covered on 1000 W for 2 min 30 sec (for 200 g of
medium-grain semolina with 0.2 l of water), then cook on 250 W for
about 3 min while it swells.
Pasta
Remember to salt the cooking water and stir once during cooking.
When the liquid is bubbling, cook for 7 or 8 minutes on 1000 W for
250 g of pasta (for 1 litre of water) and 10 minutes for 250 g of
ravioli.
Dried vegetables
Fully cover with water and leave to soak for one night. The next day,
rinse and drain. Cover with water. Do not salt before cooking (this
hardens the dried vegetables). Cook for 10 minutes on 1000 W then
15 to 30 minutes on 250 W. Monitor the cooking and add water if
necessary: the dried vegetables must always be covered with liquid.
Jacket potatoes
Varieties of potatoes vary in their suitability for cooking by microwave.
The ideal size of potato to be cooked by microwave or Combination
is 200 g -250 g. Microwaving jacket potatoes is quicker than
Combination, but will produce a soft result. Combination cooking will
produce a drier, crisper texture. If you wish to further enhance the
browning at the end of cooking, use the GRILL (see chart below).
Before Cooking wash potatoes and prick skins several times. Spread
around edge of turntable.
After Cooking remove from oven and wrap in tin foil to retain the
heat. Leave to stand for 5 mins.
Eggs & Cheese
Rice, Pasta, Dried Vegetables & Jacket Potatoes
Jacket Potatoes - Manual Cooking Chart
Qty
1
2
4
Mins. on 1000 W
4-7
7-10
11-15
Mins. on Grill to crisp
8-10
10-12
11-13
