GE JVM130H Vqetibles, Gmvies & Sauces, Vegetables, Conhiner, Cover, hwer hvel & ~me, Commenk

Vqetibles

1.Always use microwave safe cookware, glass or plastic. Cook most vegetables with tight cover to steam them. Exceptions are potatoes cooked in their skins and watery vegetables which need no water added for steam.

2.Do not salt tops of vegetables before microwaving. If desired, add salt to water in dish before adding vegetables. Salt can sometimes cause brown spots on vegetables during microwaving.

3.Cooking time for vegetables affects finished taste and texture. Minimum time on guide gives fresh taste and crisp-tender texture. For soft texture with well-developed flavor, cook maximum time or longer.

4.Size of pieces affects cooking time. Large pieces generally take longer than small uniform pieces.

5.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 Conhiner Cover hwer hvel & ~me Commenk

Slices, pieces (l-lb.) (2-lbs.)

Whole, halves or large, starchy vegetables (Wtatoes, winter squash, cauliflower, etc. )

(l-lb., 3 to 4) (2-lbs. ,6 to 8)

Watery (Tomatoes, summer squash) (l-lb., 3 to 4) (2-lbs., 6 to 8)

Vegetable Casseroles (With raw vegetables) (With precooked vegetables)

Casserole	Yes	High (10)
		11 to 14 min.
		14 to 18 min.
Potatoes: Cook on	Potatoes: No	High (10)
oren floor (no	Winter
container) Other	squash,
vegetables: Square	cauliflower,	12 to 20 min.
or oblong dish	etc.: Yes
or casserole		16 to 20 min.
	Yes	High (10)
		4 to 5 min.
		6 to 8 min.
	Yes	High (10)
		18 to 20 min.
		10 to 12 min.

Add 1/4 to 1/2 cup water. If frozen, reduce time 3 to 5 minutes because vegetables are blanched.

Prick skin of potatoes before cooking.

Cut in pieces or halves. No additional water needed.

Use large enough casserole to allow for boiling in dish.

Stir-Fry Vegetables		Yes	High (10)	10 to 12 min.	To stir-fry one type of vegetable,
(6 to 8 servings)					substitute 1 tablespoon oil for water
					and follow times in cooking guide.
Blanching fresh	Glass	Yes	High (10)	3 to 5 min.	Blanch only 1 pound or 1 quart prepared
vegetables for	casserole				vegetables at a time. Place in 1 to 2-qt.
freezing					casserole with 1/4 to 1/2 cup water.
					Blanched vegetables will have bright, even
					color and will be slightly softened. Cool
					drained blanched vegetables immediately
					by plunging in container of ice water.

Gmvies & Sauces

1.Because microwaved sauces evaporate less than on the range top, they are thinner than conventionally cooked sauces made with the same amount of thickening. Increase thickening by adding an extra teaspoon to 1 tablespoon flour or cornstarch for each cup of liquid.

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 (see page 23) by adding cheese, e= yolks, cream or dry milk solids. Add flour with mayonnaise or wine.

Food	Contiiner	Cover	%wer hvel & ~me		Commenk
Gravies and sauces	Glass measure	No	High (10)	4 to 5 min.	Microwave fat, flour and salt together
thickened with flour	or bowl				to melt and blend. Whisk in liquid and
or cornstarch (1 cup)					finish. Increase time 1 to 2 minutes per
					additional cup of sauce.

Thin, liquid sauces (au jus, clam, etc.) (1 cup)

Melted butter sauces, clarified butter

(% cup)

Casserole	No	High (10)	2 to 3 min.
Glass measure	No	High (10)	1/2 to 1 min.

Add cornstarch-water mixture to heated ingredients. Stir well and microwave to finish.

Microwave butter just to melt. For clarified butter, bring to boil then let stand until layers separate. Pour off and use clear top layer.