Emerson MW9005SS - Casseroles, Sauces, and Sandwiches

EN
20
SOUPS
Guide for Cooking Soups
Satisfy appetites with savory soups prepared in your microwave oven. Adapt your favorites by using similar
cooking times and techniques.
Food
Power
Level
Cooking Time
Standing
Time
Special Notes
Canned Condensed
Cream style, Bean, Pea
or Mushroom (10 1/2 -
11 1/2 oz)
With Water
100
4 1/2 - 5 1/2 min.
2 - 3 min.
Stir halfway through
With Milk
80
5 1/2 - 6 1/2 min.
2 - 3 min.
cooking time. Cover with
microwaveable cover.
Dry Soup Mix
100
then
5 1/2 - 7 min.
2 - 3 min.
Add water. Cover with
microwaveable cover.
1 envelope (10 1/2 oz.)
50
3 - 4 min.
Stir twice.
Broth (10 1/2 oz.)
100
4 - 5 min.
2 - 3 min.
Stir twice. Cover with
microwaveable cover.
VEGETABLES
Guide for Cooking Fresh Vegetables
Nutrition research indicates that many microwaved vegetables and fruits lose less water soluble vitamin C than
when cooked conventionally. This is due to shorter cooking time and to the fact that less cooking water is needed
when microwaving fruits and vegetables. Best of all, vegetables keep their fresh color, texture and flavor.
Vegetables should be microwaved covered with vented plastic wrap or a casserole lid. Vegetables cooked in
their skins, such as potatoes, are already so tightly covered that they should be pricked with a fork before cooking
in order to release excess steam. To assure even cooking, vegetables should be cut in uniform pieces and stirred
during the cooking time. Always add salt to water before adding vegetables. Reduce time a minute or two for
crisp-tender texture. Increase time for very soft texture. Remember to allow standing time of two to five minutes
after cooking because, as most foods do, vegetables will continue to cook after they are removed from the
microwave oven.
Food
Water
Amount
Cook on
Power 100
Standing
Time
Special Notes
Asparagus
Spears (1 lb.)
1/4 cup
5 - 6 min.
2 min.
Medium Casserole. Rearrange
Cuts (1 lb.)
1/2 cup
5 - 6 min.
2 min.
once.
Fresh green beans (1/2 lb.)
1/4 cup
4 - 5 min.
2 min.
Stir twice.
Frozen green beans (1/2 lb.)
2 Tbsp.
5 1/2 - 6 1/2 min.
2 min.
Stir twice.
Green Peas (2 cups)
1/4 cup
4 - 5 min.
2 min.
Small casserole. Stir twice.
Broccoli (2 cups)
1/4 cup
4 - 5 min.
2 min.
Medium casserole.
Rearrange once during cooking.
Brussels Sprouts (1 lb.) 1/4 cup 6 - 7 1/2 min. 2 - 3 min. Medium casserole. Stir once.
Cabbage (1 lb.)
1/4 cup
5 - 6 min.
2 - 5 min.
Rearrange once during cooking.
Cauliflower pieces (1 head)
1/4 cup
6 - 7 min.
2 - 5 min.
Cover with microwaveable cover.
Stir once.
Mushroom slices (1/2 lb.)
2 Tbsp.
3 - 4 min.
2 - 3 min.
Small casserole. Stir once.
CASSEROLES
Casseroles may require occasional stirring to distribute heat. They cook more evenly when made with
ingredients of similar size and shape. Because of their shorter cooking time, casseroles cooked in the microwave
oven generally need less liquid. Casseroles with cream and cheese sauces, or meats which need slower cooking
to tenderize, cook best on power level 40.