Cooking Guide (continued)
Gravies & Sauces
1.Cover thick, chunky sauces to prevent spattering.
2.Whisk sauces vigorously with wire whisk once or twice while microwaving,
3.Vtiry basic white sauce by adding cheese, e&g yolks, cream, wine or herbs.
Food | Container | Cover | Power Level & Time | Comments | ||
Gravies and | Casserole | N() | Medium (5) | 5 to 8 min. | Microwave fat, flout and salt together to | |
sauces |
|
|
|
|
| melt and blend. Whisk in liquid and |
thickened with |
|
|
|
|
| finish cooking. Increase time I to 2 |
tlour or cornsttirch |
|
|
|
|
| minutes per additional cup of sauce. |
( 1 cup) |
|
|
|
|
|
|
Melted butter | Glass measure | N() | Hizh ( 10) | I to 2 min. | Microwave butter iust to melting. For | |
sauces, cltirified |
|
|
|
|
| clarified butter, bring to boilin& then let |
butter ( 1/2 cup) |
|
|
|
|
| stand until layers separate. Pour off and |
|
|
|
|
|
| usc clear. top layer. |
Thick spaghetti, | Casserole | Yes | High | 10) | 5 to 7 min. | Prepare ~s directed in recipe. Microwave, |
barbecue or |
|
|
|
|
| stirring after half of cooking time. Let |
sweetisour sauces |
|
|
|
|
| stand 5 to I () minutes to develop tlavor. |
(2 cups) |
|
|
|
|
|
|
Thin, liquid sauces | Casserole | No | High | 10) | 6 to 8 min. | Add |
(Au jus, clam, etc.) |
|
|
|
|
| ingredients. Stir well and microwave |
(1 cup) |
|
|
|
|
| to 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 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,
|
|
| Power Level & Time |
|
Food | Container | Cover | (or Internal Temp.) | Comments |
|
|
|
|
|
Beef |
|
|
|
|
Ground, crumbled | Casserole | N() | High ( 10) |
(for casseroles |
|
|
|
or soup) |
|
|
|
( 1 lb. ) |
|
|
|
( 1 X Ibs.) |
|
|
|
Meatballs | Round dish | Wax paper or | High ( 10) |
( 1 lb. ) |
| plastic wrap |
|
(2 lb.) |
|
|
|
Meatloaf | Pie plate | Plastic wrap | |
(Round loaf) |
|
|
|
Patties | Ceramic dinner | Wax paper | High ( 10) |
(4 patties per lb. ) | plate |
|
|
I to 2 patties |
|
|
|
3 to 4 patties |
|
|
|
Pot roasts | Pie plate | Cooking bag | Medium (5) |
(11P to |
|
|
|
Tender roasts (rib, | Pie plate | Cooking bag | Medium (5) |
high quality rump, |
|
|
|
sirloin tip) |
|
| Rare |
|
|
| |
|
|
| Medium |
|
|
| Well |
5 to 7 min.
7 to 9 min.
6 to 8 min.
9 to I 2 min.
26 to 29 min.
2 to 4 min.
5 to 7 min.
22 to 25 min. per lb.
Minutes Internal per lb. Temp.
10 to 12 | 14)0 | |
13 | to 16 | Iti)” |
16 | to 19 | 1700 |
Stir alter 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.
Arrange 3/4 to 
1 in. apart in circle around edge of dish.
Make a well between the edge of meat mixture and dish to eliminate spill
Cover with wax paper or cook uncovered and turn patties over. If desired add browning sauce.
Add 1/2 cup water to cooking bag. Turn over after half of time. Add vegetables if desired after half of cooking time. Recover and tlrrish.
Turn roasts over after half of cooking time. Let meat stand 1() minu[es beltire carving.
