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 tower under the crackers while they cook in the microwave oven to absorb extra moisture.

o Arrange individual appetizers in a circle for even cooking.

Stir dips to distribute heat and shorten cooking time.

Cooking Sauces: Tips and Techniques

o Use a microwavable casserole or glass measuring cup that is at least 2 or 3 times the volume of the

Sauce.

o Sauces made with cornstarch thicken more rapidly than those made with flour,

Cooking Soups: Tips and Techniques

Cook soups in a microwavable dish which holds doubte the volume of the recipe ingredients to prevent boil-over, especially if you use cream or milk in the soup.

Generally, cover microwaved soups with VENTED p_astic wrap or a microwavabie lid.

. Cover foods to retain moisture. Uncover foods to retain crispness,

o Avoid overcooking by using the minimum suggested time. Add more time_ if necessary, only after checking the food,

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 mic_"owave oven but will not come out crisp.

. Cook sauces made with cornstarch or flout" uncovered so yo_ may stir them 2 or 3 times during cooking for a smooth consistency.

o To adapt a conventional sauce or gravy recipe, reduce the amount of liquid s_ightly.

. Stirring occasionally wilt hetp blend flavors, distribute heat evenly and may even shorten the cooking time.

. When converting a conventiona_ soup recipe to cook in the microwave, reduce the liquid, salt and strong seasonings,

Meat

Cooking r_leat: General Directions

Prepare the meat for cooking,

-Defrost completely=

-Trim off excess fat to avoid splattering_

-Place the meat, fat side down, on a micl'owavab_e rack in a microwavabte 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 rneat with waxed paper to prevent spla[tering.

o Tend the meat as it oooks.

-Drain iuices _s they accumulate to reduce

splattering and keep from overcooking the botIom of the meat.

Shield thin or bony portions with strips of foil to prevent overcooking.

NOTE: Keep the foi_ at least 1 inch from the oven wails, and do not cover more than one-third of the meat with foil at any one time,

•Let the meat stand covered with foit 10-15 minutes after you remove it from the even. The internal temperature of the meat may rise from 5-10 ° F during standing time,

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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Sears 721.67602, 721.67601 owner manual Cooking Appetizers Tips and Techniques, Cooking rleat General Directions
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