Let s begin your introduction to microwave

cooking with a brief look at just a few of the

outstanding foods this oven can help you

prepare. Of course, you can cook just about

anything in the microwave oven. However,

some foods are prepared not only in a frac-

tion of their conventional cooking times but

also rate "best ever" quality Many of those

foods take a bow here. The recipes for all

the dishes illustrated are included in the

book, so feel perfectly free to choose your

personal favorites as you browse.

Roast beef(facing page) is just as rare as

you like it and has a special succulence

when roasted in the microwave oven. And

no color enhancers were used on this roast!

Meat belongs in the microwave oven for

defrosting and cooking, and we think this

picture is the proof.

Baked chicken (top ]eft), with or without

stuffing, cooks in less than 30 minutes. And

you can have a frozen chicken ready to cook

in just about an hour, thanks to microwave

defrosting. A soy-based microwave brown-

ing sauce was used on this chicken before it

was baked.in the microwave oven.

Baked potatoes )left center) can now be

last-minute additions to any meal. They are

fluffy, have a wonderful texture, and one

potato bakes in iust four to six minutes.

Classic Ouiche Lorraine (bottom left) is

so easy to prepare the microwave way that

it will soon be one of your favorite lunch-

eons, served up with a simple salad. And it

can double as an appetizer anytime. Yes

the pastry crust is also a microwave suc-

cess -- and the kitchen remained cool from

start to finish, You can also substitute as

you wish to create your own quiches.