COOKING
APPETIZERS/SAUCES/SOUPS
Cooking Appetizers: Tips and Techniques
Recommended
●Crisp crackers, such as melba toast, shredded wheat, and crisp rye crackers are best for microwave use. Wait until party time to add the spreads. Place a paper towel under the crackers while they cook in the microwave oven to absorb extra moisture.
●Arrange individual appetizers in a circle for even cooking.
●Stir dips to distribute heat and shorten cooking time.
Cooking Sauces: Tips and Techniques
●Use a microwavable casserole or glass measuring cup that is at least 2 or 3 times the volume of the sauce.
●Sauces made with cornstarch thicken more rapidly than those made with flour.
●Cook sauces made with cornstarch or flour uncovered so you may stir them 2 or 3 times during cooking for a smooth consistency.
●To adapt a conventional sauce or gravy recipe, reduce the amount of liquid slightly.
Cooking Soups: Tips and Techniques
●Cook soups in a microwavable dish which holds double the volume of the recipe ingredients to prevent
●Generally, cover microwaved soups with VENTED plastic wrap or a microwavable lid.
●Cover foods to retain moisture. Uncover foods to retain crispness.
●Avoid overcooking by using the minimum suggested time. Add more time, if necessary, only after checking the food.
●Stirring occasionally will help blend flavors, distribute heat evenly, and may even shorten the cooking time.
●When converting a conventional soup recipe to cook in the microwave, reduce the liquid, salt, and strong seasonings.
Not Recommended
●Appetizers with a crisp coating or puff pastry are best done in a conventional oven with dry heat.
●Breaded products can be warmed in the microwave oven but will not come out crisp.
MEAT
Cooking Meat: General Directions
●Prepare the meat for cooking.
-Defrost completely.
-Trim off excess fat to avoid spattering.
-Place the meat, fat side down, on a microwavable rack in a microwavable dish.
-Use oven cooking bag for less tender cuts of meat.
-Arrange the meat so that thicker portions are toward the outside of the dish.
-Cover the meat with waxed paper to prevent spattering.
●Tend the meat as it cooks.
-Drain juices as they accumulate to reduce spattering and keep from overcooking the bottom of the meat.
-Shield thin or bony portions with strips of foil to prevent overcooking.
NOTE: Keep the foil at least 1 inch from the oven walls, and do not cover more than
●Let the meat stand covered with foil
The Meat Cooking Table on the next page provides detailed directions, Power Level, and Cooking Time settings for most cuts of meat.
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