GE JVM130J, 49-8096, 164 D2092P126 warranty Gmvies & Sauces, Meats, Beef, ~wer hvel & Time, Comments

Gmvies & Sauces

1.Cover thick, chunky sauces to prevent spattering.

2.Whisk sauces vigorously with wire whisk once or twice while microwaving.

3.Vary basic white sauce by adding cheese, egg yolks, cream, wine or herbs.

Food	Container	Cover	hwer bvel & Time		Commen~
Gravies and
sauces	Casserole	No	Medium (5)	4 to 7 min.	Microwave fat, flour and salt together to
thickened with					melt and blend. Whisk in liquid and finish
flour or cornstarch					microwaving. Increase time 1 to 2 minutes
(1 cup)					per additional cup of sauce.
Melted butter	Glass measure	No	High (10)	1 to 2 min.	Microwave butter just to melting. For
sauces, clarified					clarified butter, bring to boil then let stand
butter (k cup)					until layers separate. Pour off and use clear,
					top layer.
Thick spaghetti,	Casserole,	Yes	High (10)	5 to 7 min.	Stir ingredients together, then microwave,
barbecue or	bowl				stirring after half of cooking time. Let stand
sweet/sour sauces					5 to 10 minutes to develop flavor.
(2 cups)
Thin, liquid sauces	Casserole	No	High (10)	3 to 4 min.	Add cornstarch-water mixture to heated
(Au jus, clam, etc.)					ingredients. Stir well and microwave to finish.
(1 cup)

Meats

1.Always use a cooking bag when cooking beef, lamb, pork or veal roasts. See package instructions for proper use of cooking bag.

2.After enclosing roast in cooking bag, place on trivet in microwave-safe dish.

3.Allow about 10 minutes standing time for most roasts before carving.

If you use a meat thermometer while cooking, make sure it is safe for use in microwave ovens.

Food	Container	Cover	~wer hvel & Time	Comments
			(or Internal Temp.)

Beef

Ground, crumbled	Casserole	No	High (10)		Stir after half of cooking time. Add sauce or
(for casseroles					casserole ingredients and finish. To cook
or soup)					frozen block, microwave 10 to 15 minutes,
(1 lb.)				5 to 7 min.	breaking up and stirring every 5 minutes.
(1% Ibs.)				7 to 9 min.	Let stand 5 minutes.
Meatballs	Round or	Wax paperer	High (10)		Round dish: arrange %-to l-in. apart in
(1 lb.)	oblong dish	plastic wrap		6 to 8 min.	circle around edge of dish.
(2 Ibs.)				9 to 12 min.	Oblong dish: arrange %- to l-in. apart.
					Rearrange after half of cooking time.
Meatloaf	Pie plate or	Plastic wrap	Meal-High (7)	15 to 20 min.	Let stand 10 minutes after cooking.
(Round Ioafi	loaf dish		or cook
(Loaf shape)			to 170°	25 to 30 min.	Let stand 10 minutes after cooking.
Patties	Oblong glass	Wax paper	High (10)		Cover with wax paper or cook uncovered
(4 patties per lb.)	dish (with trivet				and turn patties over. If desired, add
1 to 2 patties	if desired)			3 to 5 min.	browning sauce.
3 to 4 patties	or ceramic			4 to 6 min.
	dinner plate

Pot roasts	Oblong dish	Cooking bag	Low (3)	24 to 29 min.
	or casserole			per lb.

Brush with browning sauce and add 1/2 cup water to cooking bag. Turn over after half of cooking time. Add vegetables if desired after half of cooking time. Recover and finish.

Simmered beef	Casserole	Lid or	Medium (5)	120 to 130 min. Add 1 cup water per pound of meat. Turn
(corned beef or		plastic wrap		over after half of cooking time. Let meat
brisket)				stand in broth at least 10 minutes after
				cooking. For boiled dinner, remove meat
				and cook vegetables in broth.

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