Gravies & 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 | Power Level & Time | Comments | |
Gravies and | Casserole | No | Medium (5) | 4 to 7 min. | Microwave fat, flour and salt together to |
sauces thickened |
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| melt and blend. Whisk in liquid and finish |
with flour or |
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| microwaving. Increase time 1 to 2 |
cornstarch ( 1 cup) |
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| minutes per additional cup of sauce. |
Melted butter | Glass measure | No | High ( 10) | 1 to 2 min. | Microwave butter just to melting. For |
sauces, clarified |
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| clarified butter, bring to boil then let stand |
butter ( 1/2 cup) |
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| until layers separate. Pour off and use |
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| clear, top layer. |
Thick spaghetti, | Casserole, bowl | Yes | High (10) | 5 to 7 min. | Stir ingredients together, then microwave, |
barbecue or |
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| stirring after half of cooking time. Let |
sweetisour sauces |
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| stand 5 to 10 minutes to develop flavor, |
(2 cups) |
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Thin, liquid sauces | Casserole | No | High (10) | 3 to 4 min. | Add |
(au jus, clam, etc.) |
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| ingredients. Stir well and microwave to |
( 1 cup) |
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| finish. |
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
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.
FoodContainer Cover Power Level & Time Comments
Beef
Ground, crumbled | Casserole | No | High (10) |
| Stir after half of cooking time. Add sauce |
(for casseroles |
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| or casserole ingredients and finish. To |
or soup) |
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| cook frozen block, microwave 10 to |
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| 15 minutes, breaking up and stirring |
(1 lb.) |
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| 5 to 7 min. | every 5 minutes. |
( 1 % lbs.) |
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| 7 to 9 min. | Let stand 5 minutes. |
Meatballs | Round dish or | Wax paper or | High ( 10) |
| Round dish: arrange 3/4 to I in. apart in |
( I lb.) | oblong disb | plastic wrap |
| 6 to 8 min. | circle around edge of dish. |
(2 Ibs,) |
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| 9 to 12 min. | Oblong dish: arrange 3/4 to 1 in. apart. |
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| Rearrange after half of cooking time. |
Meatloaf | Pie plate or | Plastic wrap | 15 to 20 min. | Let stand 10 minutes after cooking | |
(round loa~ | loaf dish |
| or cook to | ||
(loaf shape) |
|
| 170°F. | 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 if |
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| and turn patties over. If desired add |
I to 2 patties | desired) or ceramic |
|
| 3 to 5 min. | browning sauce. |
3 to 4 patties | dinner plate |
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| 4 to 6 min. |
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Pot roasts | Oblong dish | Cooking bag | L(IW (3) | 24 to 29 min. | Brush with browning sauce and add 1/2 |
| or casserole |
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| per lb. | cup water to cooking bag. Turn over after |
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| half of time. Add vegetables if desired |
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| after half of cooking time. Recover |
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| and finish. |
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| (continued next pclge) |
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