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 | Conbiner | Cover | Power bvel & Time | Commenk | |
Gravies and |
|
| Medium (5) | 4 to 7 min. | Microwave fat, flour and salt together to |
sauces | Casserole | No | |||
thickened with |
|
|
|
| melt and blend. Whisk in liquid and finish |
flour or cornstarch |
|
|
|
| microwaving. Increase time I to 2 minutes |
(1 cup) |
|
|
|
| per additional cup of sauce. |
Melted butter | Glass measure | No | High (10) | I to 2 min. | Microwave butter just to melting. For |
sauces, clarified |
|
|
|
| clarified butter, bring to boil then let stand |
butter ( % cup) |
|
|
|
| until layers separate. Pour off and use clear, |
|
|
|
|
| top layer. |
Thick spagbetti, | Casserole, | Yes | High (10) | 5 to 7 min. | Stir ingredients together, then microwave. |
barbecue or | bowl |
|
|
| stirring after half of cooking time. Let stand |
sweetisour sauces |
|
|
|
| 5 to 10 minutes to develop flavor. |
(2 cups) |
|
|
|
|
|
Thin, liquid sauces | Casserole | No | High (10) | 3 to 4 min. | Add |
(Au jus, clam, etc. ) |
|
|
|
| ingredients. Stir well and microwave to finish. |
(1 cup)
Meats
1.Always usc 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.
I | If you use a meat thermometer while cooking, make sure it is | I |
safe for use in microwave ovens. |
Food | Contiiner | Cover | Power bvel & Time | Comments |
(or Internal Temp.) |
Beef
Ground, crumbled | Casserole | No | High (10) |
|
(for casseroles |
|
|
|
|
or soup) |
|
|
| 5 to 7 min. |
(1 lb. ) |
|
|
| |
(1 fi lbs.) |
|
|
| 7 to 9 min. |
Meatballs | Round or | Wax paperer | High (10) | 6 to 8 min. |
(1 lb.) | oblong dish | plastic wrap |
| |
(2 lbs.) |
|
|
| 9 to 12 min. |
Meatloaf | Pie plate or | Plastic wrap | 15 to 20 min. | |
(Round Ioafl | loaf dish |
| or cook | |
(Loaf shape) |
|
| to 170° | 25 to 30 min. |
Patties | Oblong glass | Wax paper | High (10) |
|
(4 patties per lb.) | dish (with trivet |
|
| 3 to 5 min. |
I to 2 patties | if desired) |
|
| |
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. |
Simmered beef | Casserole | Lid or | Medium (5) | 120 to 130 min |
(corned beef or |
| plastic wrap |
|
|
brisket) |
|
|
|
|
Stir after half of cooking time. Add sauce or casserole ingredients and finish. To cook frozen block, microwave 10 to 15 minutes, breaking up and stirring every 5 minutes. Let stand 5 minutes.
Round dish: arrange
Oblong dish: arrange %- to
Let stand 10 minutes after cooking. Let stand 10 minutes after cooking.
Cover with wax paper or cook uncovered and turn patties over. If desired, add browning sauce.
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.
Add 1 cup water per pound of meat. Turn over after half of cooking time. Let meat stand in broth at least 10 minutes after cooking. For boiled dinner, remove meat and cook vegetables in broth.
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