Cakes and
Desser@
1. Always use microwave safe cookware.
2. Before adding measured amount of batter, grease dishes, but do not flour. Or, for easy removal, line dish with wax paper.
3. Cakes are done when toothpick or long skewer stuck in center comes out clean.
4. Crust on cakes will be
soft
Refrigerate cake if firm exterior is desirable for frosting.
5. Cool cake in dish set directly on heat-proof surface or wooden board 10 to 45 minutes (check package directions for some large special cakes)
before inverting to finish cooling.
6. Fruit desserts will be fresh looking and tasting
Food
Contier
Cover
Power
hvel
& Time
Commen@
Cakes
Commercial mix
Basic butter cake
Pineapple upside
down cake
Cupcakes (6)
Bar cookies
Baked apples
or pears
8-in. round
or square
12-cup fluted
tube cake pan
Greased 8-in.
round dish
8-in. round
dish
Paper lined
cupcaker
8-in, square
dish
Microwave
safe dish or
casserole
No Meal-High (7)
No
Meal-High (7)
No High (10)
No High (10)
No
High (10)
No High (10)
Lid or
High (10)
plastic wrap
8 to 10 min.
16
to 18 min
7 to 9 min.
9 to 12 min.
3 to 4 min.
6 to 9 min.
3 to 5 min.
per piece
Mix using package directions. Use 2 cups
batter. Let stand 10 minutes before inverting
to
cool.
Mix using package directions. Use all batter.
Rotate 1/4 turn every 4 minutes. Let stand 15
minutes before inverting to cool.
Let stand on heat-proof counter or wooden
board to cool 15 minutes.
Rotate 1/2 turn after 5 minutes. When done,
toothpick stuck in cake comes out clean.
Invert cake onto plate,
let
dish stand over
cake a few minutes.
Rotate dish 1/4 turn after half of time.
Grease dish before adding batter. Rotate dish
1/4 turn every 2 minutes.
Pierce fruit or peel to prevent bursting.
-
Candies
1. Always use microwave safe cookware. For easy cleanup, melt chocolate in paper wrappers seam side up, or place chocolate in paper bowl to melt.
2. Candies which are boiled become
very
hot. Be sure to handle cooking containers carefully.
Food
Contiiner
Cover
Power
hvel
& Time
Commenk
S’Mores
Paper napkin
or paper plate
Caramel apples
1
pint (2-cup)
measure
Marshmallow crisp
3-qt.
casserole
or bowl
Chocolate bark
1
Y2-qt.
casserole
or bowl
No
Meal-High (7) 20 to 30
seconds
No High
(10)
2 to 4 min
No High (10)
1 min. to melt
butter
4 min. to melt
marshmallows
Yes
High (10)
5 to 6 min.
Cover graham cracker with chocolate and
marshmallow. Microwave.
Unwrap half of a
14-oz.
package of caramels
into measuring cup. Add 1 tablespoon water.
Microwave and stir smooth before dipping
4
apples
into mixture.
In microwave safe dish, melt 1/4 cup butter.
Add 1O-OZ. package marshmallows. Microwve
to melt. Stir in 4 cups crispy rice cereal. Pat
mixture into buttered 8-in. square dish.
Place
12-oz.
semi-sweet chocolate pieces in
container. Microwave to melt. Add 1 cup
whole toasted almonds. Spread over wax
paper on cookie sheet. Chill until firm.
22
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