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Appetizers / Sauces / Soups
Cooking Appetizers: Tips and
Techniques
Recommended
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 ind{vtdua_ appetizers in a ctrc{e for even
cooking
Stir dips to distribute heat and shorten cooking time
Cooking Sauces; Tips and Techniques
Use a mlcrowavable casserole or giass measuring
cup that is at least 2 or 3 times the volume of the
sauce
Sauces made with cornstarch thicken more rap_dfy
than those made with ffour
Cooking Soups: Tips and Techniques
Cook soups in a microwavable dish which holds
double the vofume of the recipe ingredients to prevent
boil-over, especially ff you use cream or milk in the
soup
Generally, cover microwaved soups with VENTED
ptasttc wrap or a microwavabie lid.
Cover foods to retain moisture Uncover foods to
retain crispness
Avoid overceoktng 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 Jna conventional oven with dry heat
Breaded products can be warmed in the microwave
oven but wilt not come out cdsp
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 conventlona/sauce or gravy recipe,
reduce the amount of liquid slightly
Stirring occasionally wilt heip blend flavors, dLstributa
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
Meat
Cooking Meat: General Directions
Prepare the meat for cooking
- Defrost completely
- Trim off excess fat to avoid splattering
- Place the meat, fat side down, on a microwavable
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 meat with waxed paper to prevent
splattering
Tend the meat as it cooks
- Drain juices as they accumulate to reduce
splattering 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 I inch from the oven
walls, and do not cover more than one-third of the meat
with fo_l at any one time
Let the meat stand covered with foil 10-15 minutes
after you remove it from the oven 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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