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Appetizers/sauces/soups
Cooking Appetizers: Tipsand Techniques
Recommended
Crispcrackers,such as melba toast, shredded wheat and
crisp rye crackers are best for microwave use.Wait until
party time to add the spreads.Placea paper towel under the
crackers while they cook in the microwave oven to absorb
extra moisture.
Arrange individualappetizers in a circlefor even cooking.
Stirdipsto distribute heat and shorten cooking time.
Cooking Sauces:Tipsand Techniques
Usea microwavable casseroleor glass measuring cup
that is at least 2 or 3 times the volume of the sauce.
Saucesmade with cornstarch thicken more rapidly than
those made with flour.
Cooksauces made with cornstarch or flour uncovered so
you may stir them 2 or 3 times during cooking for a smooth
consistency.
Toadapt a conventional sauce or gravy recipe,reduce
the amount of liquid slightly.
Cooking Soups: Tipsand Techniques
Cooksoups in a microwavable dish which holds double
the volume of the recipe ingredients to prevent boil-over,
especially if you usecream or milk inthe soup.
Generally,cover microwaved soups with VENTEDplastic
wrap or a microwavable lid.
Coverfoods to retain moisture. Uncover foods to retain
crispness.
Avoidovercooking by using the minimum suggested time.
Add more time, if necessary,only after checkingthe food.
Stirringoccasionally will help blend flavors,distribute heat
evenly,and may evenshorten the cooking time.
When converting a conventional soup recipeto cook in
the microwave oven,reduce the liquid,salt and strong
seasonings.
Not Recommended
Appetizerswith a crisp coating or puff pastry are best done
in a conventional oven with dry heat.
Breaded products can be warmed in the microwave oven,
but will not come out crisp.
Meat
Cooking Meat: General Directions
Preparethe meat for cooking.
- Defrost completely.
- Trim off excessfat to avoid spattering.
- Placethe meat, fat sidedown, on a microwavable rack
in a microwavable dish.
- Useoven cooking bag for lesstender cuts of meat.
- Arrange the meat so that thicker portions are toward
the outside of the dish.
- Cover the meat with waxed paper to prevent spattering.
Tendthe meat as it cooks.
- Drainjuices asthey accumulate to reducespattering
and keepfrom overcooking the bottom of the meat.
- Shieldthin or bony portions with strips of foil to prevent
overcooking.
NOTE:Keepthe foil at least 1 inch from the oven walls,
and do not cover more than one-third of the meat with foil
at any one time.
Letthe meat stand covered with foil 10-15 minutes after you
remove itfrom the oven.Theinternal temperature
of the meat may risefrom 5-10 ° Fduring standing time.
TheMeat Cooking Chart on the next page providesdetailed
directions, PowerLevel,and CookingTime settings for most
cuts of meat.
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