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There's always time to make dessert with a microwave oven. Fruit desserts have a remarkably fresh flavor and texture.
Microwaved cakes are higher and more tender than conventionally baked; since cakes are usually frosted, browning is
unimportant. Microwaved pie crusts are exceptionally tender and flaky, while delicate custards and puddings are easy to
prepare.
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Cake, round 10 3 - 4 min. 2 - 4 1/2 min. Pour into greased and wax
(Mixed 9 inch) 8 3 1/2 - 5 min. paper lined cake dishes.
Ring or Angel Food Cake 8 4 1/2 - 5 1/2 min. 2 - 4 1/2 min. Cover with wax paper.
Muffin (6 muffins) 6 4 1/2 - 5 1/2 min. 2 - 4 1/2 min. Rearrange once.
Custard (6 servings) 6 8 - 10 min. 4 1/2 - 6 1/2 min. Rearrange once.
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• Bar cookies work best. Greasing or lining of the microwaveable baking dish is optional.
• If insufficient browning disturbs you, frost, glaze or add food coloring to white or yellow batters.
• A serviceable microwaveable cookie sheet can be made by covering cardboard with waxed paper.
• Round glass baking dishes, and fluted or smooth microwaveable ring molds work best for cakes. You can make a
microwaveable ring mold of your own by placing a medium-size glass in the center of a round glass baking dish.
• Because your cakes will rise higher in microwave cooking, never fill microwaveable cake pans more than half full.
• Reduce baking powder and soda by approximately one-fourth when converting a conventional recipe.
• Fill paper-lined muffin cups to only half full which allows for muffins to rise more than normal.
• You can prepare your own "brown 'n serve" breads and rolls by baking them ahead of time in the microwave oven. Then,
place them in a conventional oven to brown prior to serving.
• Breads and rolls should be reheated to the point where they are warm to the touch. Overheating or overcooking makes
bread tough and rubbery.
• When making yeast bread in a microwave oven, choose a recipe with cornmeal, whole wheat flour, or rye flour to achieve a
richer color.
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•• PPOOUUNNDDSS && OOUUNNCCEESS TTOO GGRRAAMMSS
32
POUNDS (lbs)
1/4
1/2
3/4
1
2
3
4
5
6
7
8
9
10
11
GRAMS (g)
114
227
341
454
907
1361
1814
2268
2722
3175
3629
4082
4536
4990
OUNCES (oz)
1
2
3
4
5
6
7
8
GRAMS (G)
28
57
85
113
142
170
198
227
OUNCES (oz)
9
10
11
12
13
14
15
16
GRAMS (g)
255
284
312
340
369
397
425
454
•• FFLLUUIIDD MMEEAASSUURREEMMEENNTTSS
1 Cup = 8 fluid ounces = 240 ml
1 Pint = 16 fluid ounces = 480 ml
1 Quart = 32 fluid ounces = 960 ml
1 Gallon = 128 fluid ounces = 3840 ml