Vegetables
1.
2.
3.
4.
5
.
—
Always
use microwave safe cookware. Cook most vegetables with tight cover to steam them. Exceptions are potatoes cooked in their skins.
Do not salt tops of vegetables before microwaving. Salt can sometimes cause brown spots on vegetables during microwaving. If desired, add
salt to water in dish before adding vegetables.
Cooking time for vegetables affects finished taste and texture. Minimum time on guide gives fresh taste and crisp-tender texture. For soft
texture
witb
well-developed flavor, cook maximum time or longer.
Size of pieces affect cooking time. Large pieces generally take longer than small uniform pieces.
Just as when cooking conventionally, vegetable mixtures should have similar densities or degrees of firmness in order to cook together
successfully. Firm, crisp vegetables
like
carrots, cauliflower and broccoli microwave together well. If microwaving a firm vegetable with a soft
one (carrots and peas, for example), cut the carrots in julienne strips so they will cook as fast as the peas. Or, start cooking larger carrot pieces
first, and add peas during last few minutes.
Vegetables
Contitier
Cover
Power
hvel
&
~me
CommenK
Fresh:
Slices, pieces Casserole
Yes
High (10)
1 lb.: 10 to
17
min.
Add 1/4 to 1/2 cup water.
2
lbs.: 16 to 21 min.
Whole, halves
Casserole or
Yes
High (10) 6 to 8 min. Add
1/2
cup water to cauliflower. Winter
or
Iargc
starchy
square dish
squash needs no water. Turn vegetables
vegetables (winter
over after half of time.
squash, cauliflower, etc. )
Watery (tomatoes,
Casserole
Yes
High (10)
1 lb.: 8 to 12 min. Cut in pieces or halves. No additional
summer squash)
2
Ibs.:
13 to
17
min.
water is needed.
Potatoes
No No
High (10) 1—3 to 4 min.
Prick skin before cooking. Let stand 5
(6 to
8-oz.
each)
High (10) 2—6 to 8 min.
minutes before serving.
High (10) 3—9 to 12 min.
High (10) 4—12 to 16 min.
Frozen:
Io-oz.
pkg.
Casserole
Yes
High (10) 8 to
11
min.
Add 2 to 4 tablespoons water and 1/2
teaspoon salt. Stir after half of time.
10-oz.
pouch
Plate
No
High (10) 7 to 9 min.
Pierce pouch before cooking. Stir before
serving.
Blanching fresh
Casserole
Yes
High (10) 3 to 7 min.
Blanch 1 pound or 1 quart vegetables at a
vegetables for
freezing
time. Place in
1
to
2-qt.
casserole with 1/4
to 1/2 cup water. Cool drained blanched
vegetables immediately by plunging in
container of ice water.
Gravies and Sauces
1.
No cover is needed, except for thick, chunky spaghetti sauce.
2. Microwaved sauces do not need to be stirred constantly, but most should be whisked vigorously with wire whisk once or twice
while microwaving.
3.
Vary basic white sauce by adding cheese, egg yolks, cream or dry milk solids. Add flour with mayonnaise or wine.
Food
Contiber
Cover
Power
bvel
&
~me
Commen@
Gravies and sauces
Glass measure No
1 cup: High (10)
6 to 8 min.
Microwave fat, flour and salt together to
thickened with flour
or bowl
melt and blend. Whisk in liquid and finish
or cornstarch
cooking. Increase time 1 to 2 minutes per
additional cup of sauce.
Thin, liquid sauces
Casserole
No
1 cup: High (10)
4 to 5 min.
Add cornstarch-water mixture to heated
(au
jus,
clam, etc. )
ingredients. Stir well and microwave to
finish.
Melted butter
Glass measure No
1A
cup: High (10)
1
M
to 2 min.
Microwve butter just to melt. For clarified
sauces
butter, bring to boil then let stand until
Clarified butter
k
cup: High (10) 2 to 3 min.
layers separate. Pour off and use clear top
layer.
Thick spaghetti,
Casserole,
Yes
2 cups: High (10) 7 to 10 min.
Stir ingredients together then microwave,
barbecue or
large bowl
(spaghetti)
stirring after half of time. Let stand 5 to 10
sweet/sour sauces
minutes to develop flavor.
21
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