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 tlour-water mixture to heated

(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 rnicrowavc-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,

 

 

 

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

Meal-High (7)

(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 3-lbs. )

 

 

 

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 -ovet ofjuices during cooking. Let stand I () minutes after crsokin&.

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.

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GE JVM133J, JVM132J, 49-8261, 164 D2588P063 warranty Cooking Guide Gravies & Sauces, Meats