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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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