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 2 to 5 minutes after cooking, because as most foods do, vegetables will continue to cook after they are removed from the microwave oven.

Food

Water

Cook on

Standing

Special Notes

 

Amount

Power 10

Time

 

 

 

 

 

 

 

Asparagus

 

 

 

 

 

 

 

 

 

 

Spears (1lb)1/4 cup

1/4 cup

4 - 5 min.

2 min.

Medium Casserole. Re-

Cuts (1lb) 1/2 cup

1/2 cup

4 - 5 min.

2 min.

arrange once.

 

 

 

 

 

 

Beans

 

 

 

 

 

 

 

 

 

 

 

Fresh green (1/2lb)

1/4 cup

3

- 4 min.

2 min.

Stir twice.

 

 

 

 

 

 

Frozen green (1/2lb)

2 Tbsp

4

1/2 - 5 1/2 min.

2 min.

Stir twice.

 

 

 

 

 

 

Green Peas (2 cups)

1/4 cup

3

- 4 min.

2 min.

Small casserole. Stir twice.

 

 

 

 

 

 

Broccoli (2 cups)

1/4 cup

3

- 4 min.

2 min.

Medium casserole.

 

 

 

 

 

Rearrange once during cooking.

 

 

 

 

 

 

Brussels Sprouts (1lb)

1/4 cup

5

- 5 1/2 min.

2 - 3 min.

Medium casserole. Stir once.

 

 

 

 

 

 

Cabbage (1lb)

1/4 cup

4

- 5 min.

2 - 5 min.

Rearrange once during cooking.

 

 

 

 

 

 

Cauliflower pieces (1 head)

1/4 cup

5

- 6 min.

2 - 5 min.

Wrap in plastic wrap.

 

 

 

 

 

Stir once.

 

 

 

 

 

 

Mushroom slices (1/2lb))

2 Tbsp

2

1/2 - 3 1/2 min.

2 - 3 min.

Small casserole. Stir once.

 

 

 

 

 

 

SOUPS

Guide for Cooking Soups

Satisfy appetites with savory soups prepared in your microwave oven. Follow our recipes for homemade soups and stews or adapt your favorites by using similar cooking times and techniques.

Food

Power

Cooking Time

Standing

Special Notes

 

Level

 

 

Time

 

 

 

 

 

 

 

Canned Condensed

 

 

 

 

 

 

 

 

 

 

 

Cream style, Bean, Pea

 

 

 

 

 

or Mushroom (10 1/2 -

 

 

 

 

 

11 1/2 oz) with Water

10

3

1/2 - 4 1/2 min.

2 - 3 min.

Stir halfway through

With Milk

8

4

1/2 - 5 1/2 min.

2 - 3 min.

cooking time. Cover.

 

 

 

 

 

 

Dry Soup Mix

10

4

1/2 - 6 1/2 min.

2 - 3 min.

 

 

then

 

 

 

Add water. Cover with lid. Stir twice.

(1 envelope (10 1/2 oz)

6

3

1/2 - 4 min.

 

 

 

 

 

 

 

 

Broth (10 1/2 oz)

10

5

- 6 min.

2 - 3 min.

Stir twice. Cover with lid.

 

 

 

 

 

 

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Emerson MW8108BSC owner manual Guide for Cooking Fresh Vegetables, Guide for Cooking Soups, Beans